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FunTranscript
00:00Previously 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.
00:20And tonight, the platform will not be stopping on your floor.
00:25Jesus, take the wheel.
00:26The platform is here!
00:28It'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 or go home, baby.
00:40I don't know what this is.
00:41I don't know what to do.
00:43I literally have nothing.
01:00Here we go!
01:03Welcome back, everybody.
01:05Yes.
01:07Loving this energy.
01:08What's up, baby?
01:09Baby.
01:10Let's go.
01:11Let's go.
01:13Feeling good?
01:14Yes, Chef.
01:15Last 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.
01:21Yes, Chef.
01:22Team Ramsey.
01:23Thanks to Andy, we are in that top-level kitchen where we belong!
01:28That's right!
01:29Come on.
01:30What does it mean, that pin?
01:32Oh, it's just a validation I'm in the right place.
01:35I 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.
01:46Be married, Ted!
01:47Yeah!
01:48Let's look good!
01:49Thanks to Mr. Emerson, we're in the middle kitchen today.
01:53That's great.
01:54Let'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.
02:07I don't want to be back there cooking again.
02:09We're only going up from here.
02:10Okay, Team Blaze, we're in the basement, but that's not gonna hold us back.
02:15I love it down there.
02:17Good, because it looks like you're spending most of the season down there.
02:19Very usual.
02:20Come on.
02:21Right, let's get down to business, shall we?
02:24For today's challenge, you'll all have 30 minutes to 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, the sauce that brings it together.
02:38Woo!
02:38From the stalls and streets of Bangkok to the brunch counters in Brooklyn, they showcase international
02:44flavors and creativity that define casual dining today.
02:49From poke bowls to bibimbaps, you'll find them everywhere, on every street corner.
02:56Even fine dining menus have them right now.
02:58They look simple, but every layer has to count and make sense.
03:02Balance is crucial.
03:04Yes, sir.
03:04Yes, sir.
03:05One more thing you should know.
03:07Uh-oh.
03:08Because we know food bowls are for busy people that 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.
03:20Wow.
03:21You have to grab on the go.
03:25What?
03:25This is so unfair.
03:27It's hard enough with 30 seconds, let alone with it going up and down.
03:31Oh, my God.
03:33Team Ramsay, head the elevator.
03:35I'll see you shortly.
03:36Yes, sir.
03:37Good luck.
03:38Keep up that momentum, please.
03:40The top!
03:44We're staying in the top kitchen today.
03:50We got it.
03:50We got it in the bag, girl.
03:52Yeah.
03:56Beautiful.
03:57Let's stay focused.
03:58We got this.
03:59And just make sure to grab, grab, grab, because that thing is going to be moving.
04:05Here we go!
04:05Let's go!
04:07I'm feeling very insecure about how the platform's not stopping.
04:10Okay, okay, okay.
04:10Same spot.
04:11I really need a station close to the platform.
04:13Whoa!
04:14I'm not here.
04:15I'm right here.
04:16I'm here.
04:17I'm here.
04:17I got here, buddy.
04:18I got here, dude.
04:19Oh!
04:20Cut through our kitchen!
04:25Yo, I got this first.
04:27This is my station.
04:28I'm not moving.
04:29Sorry.
04:30I got here.
04:30I got here, buddy.
04:31Are you really doing this?
04:34I don't care where you were yesterday, dude.
04:36You don't get this station.
04:38Hey, why are we mixing it up?
04:40Like, what is going on?
04:41Dude, I got here.
04:42I got here.
04:43Tension.
04:44Tension.
04:44This 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...
04:53I mean...
04:56I was at the stove, so...
04:58That was a dweeb move.
05:00That was not a team move.
05:01That was a dweeb move.
05:04Here we go.
05:05Back where we all started.
05:07All right, let's go.
05:07Grab your stations.
05:09Yeah, I'll go right here.
05:10Yeah, you know what?
05:10I'll go right here then.
05:11Perfect.
05:13The boys are back.
05:14Woo!
05:15Let's go.
05:15Let's go, boys.
05:16How we doing?
05:17We're ready to go?
05:18Okay.
05:18We're ready to rock?
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.
05:25I wake up.
05:26It's a breakfast protein bowl.
05:28Hit a workout.
05:29It's a protein bowl after that.
05:30After 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.
05:40Champions are built down here.
05:43We ready!
05:46We ready!
05:47One, two, three, let's go!
05:50Team!
05:51I love the energy!
05:52Let's go, baby!
05:52Let's go!
05:53The only team with five members left.
05:56Five slammer jammer!
05:57Clock in!
05:58Let's go, ladies!
05:59Come on!
06:00Yes, Chef!
06:00How nice is this kitchen up here?
06:01As that platform starts moving, we'll get there early.
06:05It's gonna go down, but it's also gonna come back up.
06:07So, you grab the protein first.
06:09Let's send Richard a little present.
06:11Yes!
06:12Yes!
06:13Richard!
06:14Yes!
06:17Oh!
06:17Is it a Wagyu steak?
06:19Get it!
06:20Oh!
06:21No, it was a rye 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!
06:31Let's go, let's go, let's go!
06:32Platform comes down.
06:33Pork belly!
06:34It's moving so fast, I don't have time to choose.
06:36Black card!
06:37Octopus!
06:38It's just like, oh God, oh God!
06:39Lay this!
06:40I'm just like, ah!
06:41Octopus!
06:42Okay, I guess I have tentacles.
06:44Crap!
06:44Platform 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!
06:58Go!
07:00Go, go, go!
07:02I see this pork chop.
07:03I want it.
07:04Connor and I go at it.
07:05He 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!
07:13You do not cook ribs in 30 minutes.
07:17Period.
07:18Got my protein.
07:19This thing's going quick.
07:20I see these prawns slipping by me.
07:22Platform is gone.
07:23I don't have a protein.
07:25As 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'm gonna take that one.
07:49What are these folks thinking upstairs?
07:51There's some rice.
07:52Rice!
07:53Here it comes.
07:53Here it comes.
07:54Give me that steak.
07:55Give me that steak.
07:55Oh, my God.
07:56There'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.
08:06Grab 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.
08:16I need green.
08:17This is mine.
08:18Let'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.
08:26No, no time.
08:27No time.
08:28Just gotta go.
08:29And the platform is gone.
08:31It's gone.
08:32That quick.
08:33Shit.
08:34Man.
08:35I said it wasn't stopping.
08:36Man.
08:37Right, ladies.
08:38Your 30 minutes start now, okay?
08:40All right.
08:40Let's go.
08:41Ugh.
08:41I don't know what this is.
08:43I looked down and I realized all I have is basil, sage, and frozen spinach.
08:51I'm literally freaking out right now.
08:53I don't know what to do.
08:55Trying not to get in my head because I feel like if I get in my head, I'm gonna get
08:58in
08:58my way and then I'm just not gonna do good.
09:10Hey, hey.
09:13This is what you were made for, okay?
09:16And it's coming down again.
09:18Don't forget that.
09:18Yeah, yeah.
09:19It's coming down again.
09:20I don't know what to do.
09:21I literally can't do anything with nothing.
09:24It is gonna come up and down again, okay?
09:26Let's stay positive.
09:27Okay, what'd you get protein-wise?
09:29Chef, I got tuna.
09:30Run it in a little bit of egg white.
09:31Okay, chef.
09:32And then crust it and then fry it and then you can slice it.
09:34Yeah, chef.
09:34I'll be with you, okay?
09:36Not at all what I wanted.
09:39Gabrielle, what are you thinking?
09:39The costa, I've got beef.
09:41I'm gonna do an Aleppo pepper tahini.
09:43That'll be my sauce.
09:44Love that.
09:45Be careful with that platform.
09:47Bloody hell.
09:48It is gonna come up and down.
09:49That is brutal.
09:52Let's go!
09:53Let's go!
09:54Okay.
09:55Oh, my gosh.
09:56Here we go.
09:56What do we grab?
09:57We're gonna take some frozen fish pieces.
09:59I might even do a meatball with these guys together because frozen fish is not our friend.
10:03We're very, very smart.
10:04Yes.
10:04Yes.
10:05Very smart.
10:05Thank you, chef.
10:06Great job.
10:06Really nice idea.
10:07Whoo!
10:08Blessings all around, y'all.
10:10Blessings all around.
10:11Let's go.
10:12We got flavor.
10:14Guys, we gotta start cooking.
10:16All right, don't get distracted by the platform as well.
10:19All right, Tim, what do we got going on?
10:20Chicken oysters.
10:21Yes, sir.
10:22They're really hard to overcook.
10:23Yep.
10:23You know, you wanna get a nice char on these guys.
10:25All right.
10:25I want that thing smokin'.
10:28All right, let's go.
10:29No basic bowls today.
10:30No basic bowls, boys.
10:32No basic bowls.
10:35We need a starch, okay.
10:37It's coming, ladies.
10:38It's coming, it's coming, it's coming.
10:40It's coming down again.
10:41Let's go.
10:41Get something on there, yes?
10:43Pork belly here.
10:45Thank God to the platform gods.
10:48Well done.
10:48But I don't have any experience cooking pork belly.
10:52Coming back down, coming back down.
10:53Platform's on the move, guys.
10:54I need a potato, I need a potato.
10:54Stay ready.
10:55Grab ingredients.
10:56I grabbed some soba noodles.
10:57I grabbed avocado.
10:59I grabbed some pickled radish.
11:00Grab him, grab him.
11:01Now we talking, baby.
11:02It's coming back, it's coming back.
11:04It is coming back, guys.
11:04I'm not going anywhere.
11:05Go to your station to organize yourself.
11:07I'll let you know when it comes back up.
11:09Platform's on the move.
11:10Most of you need a base.
11:11I need rice.
11:12This bowl, like, it calls for it.
11:15It beckons for rice.
11:16There's a bunch of rice over here.
11:17Jasmine rice and sushi rice.
11:18Boom.
11:19We got the job done, baby.
11:20Let's go.
11:21Jasmine rice, sushi rice.
11:22There's rice noodles over here.
11:23Jasmine rice sits better with the duck.
11:25Jasmine rice.
11:26Grab that, and I'm like, ooh.
11:28Someone grab the mayonnaise.
11:30Pickled cabbage.
11:31There we go.
11:31Boom.
11:31Let's go.
11:35I'm not seeing noodles.
11:36I'm not seeing pasta.
11:37I'm not seeing rice.
11:38Oh.
11:39Oh.
11:40Oh, my God.
11:41It's coming, it's coming, it's coming.
11:42Here we go, here we go, here we go.
11:45That's it.
11:45It's moving so fast.
11:46I don't have time to choose.
11:47I'm like, oh, my God, an onion.
11:50Ladies, gotta keep an eye on that thing.
11:53Five minutes gone, ladies.
11:54Right?
11:55Start thinking about the build out now in a nice, delicious way.
11:58I'm not well-versed in pork.
12:00I don't use it at all.
12:01So I'm just trying to wrap my head around, like, what can I do?
12:04What can I do?
12:05What can I do?
12:06Honestly, I was vegan for eight years.
12:08I know that wasn't your pick, but we'll make it work.
12:10It's a great protein, okay?
12:11Let's get that pork in marinade.
12:12Yes, Chef.
12:13And then we'll start cooking it, yeah?
12:14I'm kind of just looking at this thing.
12:16It's looking back at me.
12:17I'm looking at it.
12:17It's looking back at me, and I'm like, all right, we're gonna do this.
12:21Let's lock in.
12:21This is what I got.
12:22Let's make it happen.
12:23We'll be absolutely fine.
12:24We'll get through this together.
12:26Ladies, it's moving again.
12:28It's moving again.
12:29Let's go.
12:30I did not come here to work out.
12:31I came to cook.
12:32If anybody sees a grain, please do.
12:34And up and down.
12:35Starch, starch, starch.
12:36And up and down.
12:38Parsley.
12:39And up and forward.
12:40It's falling.
12:41Careful.
12:42Zap.
12:43It's terrible.
12:46Platform's on the move, guys.
12:47I need that sour sauce.
12:48I need a herb, man.
12:49Go, guys.
12:49Go, go, go.
12:50Grab, grab, grab.
12:51Grab ingredients.
12:53There's maple syrup.
12:55Wasabi.
12:55Oh, my gosh.
12:57What in the heck did I even grab?
12:59Let's go.
12:59Let's go.
13:02Flaming Hot Cheetos, right off the jump.
13:05Tater tots, I don't know if it's quite next level, but hey, who doesn't like a good tater tot?
13:10Platform's heading back up, guys.
13:12It's heading back up.
13:13I need a starch.
13:14I look around.
13:15I don't see anything.
13:16In a panic, I grab kale and tofu.
13:19This is not enough.
13:20I need to make this dish pretty much out of my ass.
13:25Oh, ladies, ladies, ladies.
13:26Anything?
13:27Anything?
13:29What'd you guess?
13:30Nothing, chef.
13:31Zap.
13:32Yeah.
13:32You guys can slow down just a little bit.
13:36Like...
13:36All right, let's go.
13:3820 minutes left.
13:3920 minutes left.
13:41Goddamn.
13:41What's the matter?
13:42Oh, it's got a hole in it.
13:43It's busted.
13:43Yeah, it's the basement, yeah?
13:44It's the basement.
13:46Christian, so your duck just makes sure the skin is crispy.
13:49Yes, chef.
13:50I'm doing a fried poached egg.
13:51Okay.
13:52I love it.
13:52Again, don't get too fancy on me.
13:54You're going for best dish if you pull something like that off.
13:56I'm praying this egg is the piece de resistance for my protein bowl.
14:01Focus on it, okay?
14:02Bring it home, okay?
14:03Think about how it looks.
14:05This blender's seen better days, huh?
14:07This was Gordon Ramsay's first blender.
14:08I can see that.
14:09I can see that.
14:10He's 138 years old.
14:11Gordon used it when he was 13.
14:13You do the math.
14:14He's like Yoda.
14:16Let's go, boys.
14:17Come on.
14:17It's horrible down here, but you get what you get,
14:20and you don't get upset.
14:22Get those meatballs rolled, Danielle.
14:23Yes, ma'am.
14:24Big flavors, y'all.
14:26Matt, what are you thinking?
14:27I got my ribs on in the pressure cooker.
14:29Love that.
14:29What's the base of the dish?
14:30My base is going to be these Brussels sprouts that are going to be with pickled cucumbers.
14:39Okay.
14:40Pretty minimal grab.
14:41Yes, Chef.
14:42Yes, Chef.
14:42Usually, the base of a bowl is a starch, and I don't have that.
14:48Having no starch could be a big problem.
14:50Okay, turn this all the way up.
14:51All right, all the way up.
14:52Jesus, take the wheel.
14:53Let's go.
14:54Connor.
14:55Yes, Chef.
14:56What do we grab?
14:57I got some black rice cooking.
14:58I'm going to make a little jambalaya.
14:59Awesome.
15:00Ooh, stick it to your roots.
15:01I want to do a skewer.
15:02Yes.
15:02Let's get it.
15:03I'm going to do a bowl.
15:03A bowl skewer.
15:04A bowl with a skewer on top.
15:06Okay.
15:06I love that presentation.
15:07Great.
15:07Kind of Cajun, Louisiana.
15:09Yes.
15:09Amazing.
15:10Big ass flavors today.
15:12Delicious.
15:12Got you today, Chef.
15:16Emerson, what'd you grab?
15:17I grab a flat iron steak.
15:19I didn't grab a starch, so I'm making an egg noodle dough.
15:22Heck, you're making your own egg noodles?
15:24I'm doing my own egg noodle pasta.
15:26Wow, amazing.
15:27I love it.
15:28Yeah, I'm making my own.
15:28Culinary God, shine down upon me right now.
15:32Amen.
15:33Pachete.
15:33You good?
15:34Couldn't be better.
15:41Trying to make you proud today.
15:42Let's go.
15:46Go big or go home, baby.
15:47Come on.
15:51Right, Cole, what's the dish?
15:53Rice with sweet and spicy pork belly.
15:56Nice.
15:56Pineapple and harissa sauce to go on top.
15:59You've got an amazing protein here.
16:01Beautiful.
16:02Still not 100% confident.
16:04Chef Ramsay's telling me it's beautiful,
16:06so we're going to call it beautiful
16:07because I need it to work in my favor right now.
16:09We got this, ladies.
16:11We got this.
16:11Thank y'all for encouraging me.
16:12I'm encouraging y'all.
16:14You got this.
16:16Whoo!
16:18Andy, we can build out a really nice bowl here.
16:20Yes, Chef.
16:21We've got an amazing protein here.
16:22Oh, my gosh.
16:23I have no idea how that thing is cooked.
16:25I'm like, take a deep breath.
16:27I'm going to listen to Chef Ramsay no matter what.
16:30In the oven for two minutes.
16:32Yes, Chef.
16:32We'll get that nice and pink in the middle, okay?
16:35Yes, Chef.
16:36Just so happy we've got Chef Ramsay on our team.
16:39Let's go, ladies.
16:40We've got this.
16:43Time check, please.
16:44We're halfway down, guys.
16:4615 minutes to go.
16:49It's not getting...
16:51I tried running the noodles through the noodle press.
16:54It's not coming out.
16:55But it is too sticky.
16:59Emerson, let's go, bud.
17:01I'm stressing out.
17:04It's actually cool.
17:05You got this.
17:06Oh, my gosh.
17:10You got to get those noodles done.
17:13Pull it a little bit.
17:14Pull it a little bit.
17:14Just focus.
17:15I'm, like, trying to get this thing nice and perfect.
17:18Thank you, Chef.
17:19I'm making egg noodles from scratch.
17:21That could really be the death of me.
17:22Move on.
17:23You can't stop.
17:24Get that beef seared, right?
17:26You know what I mean?
17:27Yes. Yes, Chef.
17:30Ten minutes remain.
17:31Yes, Chef.
17:32Feeling good.
17:33Pull it together.
17:34I have a base.
17:35I have my protein.
17:36I have sauce.
17:37I have three, four things.
17:38Pretty strong, guys.
17:41Jared.
17:41Chef Blaze.
17:42What are we making here?
17:43Shrimp.
17:44Shrimp on top of rice.
17:45We're going to have a little corner of crunchy potatoes there.
17:48Tater tots.
17:49What a gift, Jared.
17:50Do kids still love tater tots?
17:52Kids still love tater tots.
17:53Love it.
17:53It's a staple.
17:54Do adults still love tater tots?
17:55Adults still love tater tots.
17:56Dusted in the Flaming Hot Cheetos.
17:57Got it.
17:58It's going to be nice.
17:58Have you ever cooked bowls before?
18:00Yeah, yeah.
18:01Very usually, like, just throwing a bunch of stuff in there.
18:03What about for those kids at school, man?
18:04You ever make bowls for them?
18:05One way or another, it would turn into one, right?
18:07You got your rice.
18:08You got your chicken.
18:09You got the veg.
18:10And you got to make it look pretty, right?
18:11Can't be ugly.
18:12Because as soon as it's ugly, they're not touching it.
18:14Salt.
18:14Any salt.
18:15You need salt?
18:15Yep.
18:16You got to get salt on the tots.
18:17Salt on the tots.
18:19Chef Blaze, can you grab some salt for me?
18:24Sorry.
18:24Hey, garlic, garlic, garlic, garlic.
18:26You got it, yeah.
18:26Run over there.
18:26Run over there.
18:27Ice Blaze if you got it.
18:28Ice.
18:28Ice.
18:29Ice.
18:29I'm supposed to be the quarterback, Jared.
18:32But listen, I'll run the play, dude.
18:34I know he's a famous NFL footballer, but what is going on over here?
18:38Let's go, bro.
18:39Let's go, boys.
18:40Come on.
18:43Let's go, T-Blaze.
18:46Come on, boys in blue.
18:49Let's go.
18:50We got to lock in, guys.
18:51Let's go.
18:52What the ?
18:53Everything's got a hole in it.
18:54Guys, four minutes, two minutes away from plating.
18:57Back, back, back, back, back, back, back.
18:59Hot.
19:00Hot.
19:00Coming around, guys.
19:02Oh, yeah.
19:03Take me down south, baby.
19:05Where are we at, Machete?
19:06Where are your noodles?
19:08Show them.
19:09See what you think.
19:10They're cold.
19:11Really fire.
19:12We're getting it going.
19:13Chef, what do you think about me cutting these, uh,
19:15tofis a little bit smaller?
19:16Make sure you're transforming that tofu, and you toss it
19:19in a nice, light sauce, or, um, something that you're doing
19:21to transform the ingredient.
19:23Yes, Chef.
19:24Let's go, Team Arrington.
19:25Let's go, Team Arrington.
19:27Let's go, Team Arrington.
19:27Let's go, let's go, let's go.
19:30Okay, ladies, we're down to the last two minutes, okay?
19:32So we can start plating.
19:33All right, Chef.
19:36Oh, oh, turn off, turn off, turn off.
19:38I completely forget about my tuna.
19:43Got to keep an eye on that thing.
19:45Take a look.
19:48Oh, no.
19:50Chef, do I slice it now?
19:51We've got to go.
19:53My heart is pounding.
19:55I slice it thinly, I'm like, oh, God.
19:59Overcooked tuna is not gonna play.
20:01Platform's just gone down, ladies.
20:03One beautiful plate, ladies.
20:05All right, platform is here.
20:07Okay, let's go.
20:08Sauces, proteins, garnish.
20:10Pull it together, Darren.
20:11The platform is here.
20:12The platform is here!
20:15Jared, let's go, dude.
20:16Tim, put the last looks, last looks.
20:18If you've got something else and you missed it,
20:19put it on there.
20:20No, no, no.
20:20Let's go, Timmy.
20:22Wipe you, wipe you.
20:23Ah!
20:25Platform's on the move.
20:26Platform's here, guys.
20:27I got this back one.
20:28Let's go.
20:28I'll get this one over here.
20:29Call it out.
20:31Connor, let's go.
20:32Let's go, you got a spot.
20:33Save Connor's spot.
20:34Come on, Connor.
20:35Right here, bro, right here.
20:36Let's go, let's go.
20:37Good job.
20:38Really good job.
20:40You're the top.
20:41Platform's here.
20:42Go.
20:43Go to your left side, ladies.
20:45Go to your left.
20:45Go to your left.
20:46We've got to go.
20:47Now, we've got to go.
20:48We've got to go.
20:49Now.
20:49Doesn't matter, doesn't matter.
20:50Right here, right here, right here.
20:51Go, go, go.
20:51My bad, sorry.
20:52That was brutal, yo.
21:03Look at these.
21:04Oh, my goodness me.
21:07Uh, incredible.
21:09It starts with an incredible base.
21:12Starch, protein, eye-catching toppings,
21:14and then it's tied together with a beautiful sauce.
21:16Right, shall we start?
21:18Yeah, let's go.
21:18Let's start on the middle floor, please.
21:22This guy's really showed out today.
21:24Okay, we are starting with pork rib,
21:26served of a roasted Brussels sprouts.
21:31Ribs are nice and tender, but it is missing a starch.
21:34It is missing a body.
21:36To me, this doesn't look like a bowl.
21:38It's almost like a meat and three.
21:39This, to me, is not a bowl.
21:43Okay, next up, frozen fish meatballs served over roasted cauliflower.
21:48These little sort of fish meatballs are delicious.
21:51I wish it was presented a little bit more like a bowl so you can see all the elements of
21:55it.
21:56Next, we have a barbecue pork skewer.
21:59This is a take on a jambalaya.
22:01This bowl is rich and delicious.
22:04It is wholesome.
22:05It's a bowl for the winter.
22:07I love it.
22:08It's giving California meats Louisiana soul.
22:10For me, there's so much going on in this dish.
22:13I mean, go ahead and throw some chocolate chips and sprinkles in it.
22:15No.
22:18Okay, next up, we have an Asian salmon bowl.
22:20This is served over buckwheat noodles.
22:23Wow.
22:24Smart.
22:24What a great idea.
22:25What I love about this is that it's got a lot of contrast of textures.
22:29The soft avocado and the fleshy salmon and then the runny yolk.
22:33That's a proper bowl.
22:34It's like around the bowl in 50 tastes and textures.
22:37It's beautiful.
22:38Come on with it, baby.
22:39Take me on the next level dish to the top.
22:41Okay, lastly, we have a flank steak served over handmade noodles with an aji amarillo sauce.
22:50Handmade?
22:51I love that.
22:52I mean, to make your own egg noodles under pressure, valiant effort.
22:57The actual flank steak is cooked beautifully.
22:59The pasta is actually delicious.
23:01Mic drop.
23:04However...
23:05Oh, .
23:06What is this?
23:08Seared tofu.
23:12The one issue that doesn't fit here is the texture of that tofu.
23:15You have to be so careful.
23:17It needs either frying, coating, crisping.
23:20It needs marinating, but tofu's hard, man.
23:24It's like eating your grandma's sponge.
23:30Up to the top?
23:31Yes, please.
23:32Here we go.
23:33First off, this is beef kofta rice bowl with tahini dressing.
23:38I love the flavor that is achieved in a beef kofta, and the texture of the rice is cooked perfectly.
23:44This is a really smart cook.
23:45I love the intelligence across this bowl, and the pickling of that sushi rice, which we know is very hard
23:49to get right.
23:50Marvellous.
23:50Really good.
23:52Next up, it's a sesame seed crusted tuna over orzo salad.
24:01When I think about a bowl, this visually reads that.
24:04Vibrant, beautiful colors.
24:05However, the tuna is really overcooked.
24:10I love the fact that it's got all these flavors.
24:12It's a proper bowl.
24:14The glaring mistake here is that overcooked tuna.
24:18I've really messed up.
24:20Really, I don't want to use my immunity pen.
24:24This is a grilled octopus on top of a chorizo spaghetti.
24:30It's a tasty dish, and the octopus is cooked really, really well.
24:33But to me, it does not look, feel, or eat like a bowl.
24:38It's a pasta dish.
24:39I disagree.
24:40It's not a pasta bowl.
24:42It is a protein bowl.
24:43I love this dish.
24:44It's very good.
24:45Next up, sweet and sour caramelized marinated pork belly
24:49over rice and clarissa sauce.
24:52This individual actually started the cook with no protein
24:54and grabbed the protein second time round.
25:02Can I order that for lunch?
25:03I really, really love all the bold flavors in here.
25:06It's vibrant.
25:07It looks visually appealing.
25:08I love the simplicity of this dish.
25:10A vegetable, a beautiful starch.
25:12Every element in this bowl works beautifully.
25:15And the caramelization on the pork?
25:17Marvellous.
25:18Pretty good.
25:18Oh, my goodness.
25:21What the hell eat?
25:22Like, who would have thought?
25:25I really feel like this is like my rise from the ashes moment.
25:30Let's head on down to the basement.
25:31Some basement magic.
25:33First up here, we have a gochichang glazed red prawn
25:38with rice and Cheeto crusted tater tots.
25:42I gotta go for the tot first.
25:45Believe it or not, this is probably the best shrimp that I've had
25:48in the competition so far.
25:50Great balance, and it's fun to eat.
25:53Honestly, I'm not a big tater tot fan.
25:56But I love these.
25:57They are so good, especially with that sauce.
25:59Really good.
26:00If you're lucky enough to get tater tots,
26:02I think that that's truly creative.
26:04It's a basement ingredient for sure.
26:06And I think it adds a nice crispy texture to it.
26:09All right, moving on.
26:10We have a glazed chicken oyster over yellow rice with a kimchi mayo.
26:16Oysters.
26:17There's only two oysters per chicken, so this is an exclusive bowl.
26:21It's lovely.
26:22It's vibrant.
26:22It's rich.
26:23Well done.
26:24Next up, we have a hand-roasted black cod over couscous
26:30with a ginger miso dressing and some pickled chilies.
26:33For me, this is the ideal bowl that I want.
26:37There's amazing textures to enjoy.
26:38Just when you've got so much couscous in there, it just needs lifting.
26:44All right.
26:45Last up, we have a seared duck breast over rice with a poached fried egg.
26:55Fried poached egg.
26:56Sounds delicious.
27:00It has a lot of finesse.
27:02This is definitely an elevated, fine-dining approach to a bowl.
27:05Yeah, bowls can be fine-dining. This is definitely what this is.
27:09You're sitting in an izakaya, you know, having a nice lunch.
27:11Duck cooked beautifully.
27:13Cooked that duck as a pro.
27:15Top marks.
27:16And then we come into the genius idea of the poached fried egg.
27:19Smart. Love it.
27:19It's good, man. It's very good.
27:22To have them recognize that I put my heart in the egg,
27:25I didn't just put a sunny-side-up egg in.
27:26I made a ooey-gooey fried poached egg, and they saw it.
27:31Wow, we've got some talking to do.
27:33Have a chat amongst yourselves,
27:34because this is going to be very, very difficult.
27:38Bro, we have to get ducked.
27:42They loved your dish, yo.
27:44I know.
27:45They loved it.
27:46Oh, boy.
27:47Um, dish of the night.
27:49Should we start in the basement?
27:50Yeah.
27:51Exceptional.
27:51Really nice. Beautiful.
27:53Yeah.
27:53One of the most technical bowls we've seen.
27:55Mm-hmm.
27:55I'm ready for another one, I'm saying.
27:56The one that surprised me the most was the red prawn tater tot.
28:02Your shrimp was outstanding.
28:03I saw that.
28:03This chef cooks for a lot of kids, and I love that idea.
28:07I mean, having six kids, Oscar especially, if there's no tater on the plate, he won't eat everything else.
28:11So I love the balance of that, and he played two strengths.
28:13He nailed it.
28:14We've got to be going back upstairs, man.
28:15We've got to be going up the top.
28:16Can we talk about the top floor?
28:18The pork belly.
28:19The pork belly was pretty spectacular.
28:21Yeah.
28:22I really think it was, too.
28:23She was in tears after that first grab.
28:25I had zero items in my hand.
28:27I know.
28:28Not a protein, not a fish.
28:29Nothing.
28:30Middle floor.
28:30I love the salmon bowl.
28:32Beautiful.
28:32That was machete, actually.
28:34I mean, for him to cook with such finesse.
28:35He did, from right out of the gate.
28:37A burly, 300-pound chef with half his haircut.
28:40He did well.
28:41Weakest performing dish.
28:43Shame the tuna was overcooked.
28:44The tuna was way over.
28:45It just sucks.
28:47I know.
28:47Everything else was great.
28:49It's just my tuna.
28:50The unwanted tofu.
28:51I mean, it's just bland.
28:53Marinated.
28:53100% marinated.
28:55Absolutely.
28:55You have to add flavor to it.
28:56That was Emerson's dish.
28:58Again?
28:59Oh, my goodness.
29:00The Brussels sprout base, right, that didn't have a starch.
29:04There was plenty of opportunities to grab whatever you missed.
29:06All these bowls do need a starch.
29:08Come on, Shetty.
29:09Pull us through, man.
29:11That's so hard.
29:13Oh, gosh.
29:14Shall we?
29:18My goodness me.
29:20Okay, so here we go.
29:22We asked for next-level protein bowls,
29:24and most of you delivered on that.
29:26However, only one dish can keep their team safe from elimination
29:30and move them to the top level for the next challenge.
29:33We need a miracle, God.
29:38The best protein bowl today was...
29:46Cole.
29:54Nice job, Cole.
29:56Thank you, Chef.
29:58Yes!
29:59I did it!
30:01I meant when I said I want that for lunch.
30:03Really, really well done.
30:04Great job.
30:05Damn, girl.
30:06You really are who you think you are.
30:08You just got to keep believing it.
30:10Wow.
30:11Team Ramsey, you are staying on top.
30:13Yes!
30:15Whoo!
30:16Thank you, girl.
30:17Cole.
30:19Cole, well done.
30:20Thank you, Chef.
30:21More of that, please.
30:22You are going to surprise yourself.
30:23Thank you, Chef.
30:25You kicked ass.
30:26Listen up.
30:28Richard and Naisha, you both now have to choose one of your chefs
30:33to face the elimination.
30:35It's a tough call.
30:37Naisha, I know you had some great highs, a couple of lows.
30:43I'm going to start with you.
30:45Which chef are you putting into the elimination, please?
30:48This is so, so, so hard for me.
30:54I could put in my best chef here.
30:59Or I could put in a chef that I know will benefit from this elimination cook.
31:24Oh my God.
31:26But he's been in twice before.
31:28Oh my God.
31:33Oh my God.
31:35Emerson, I'm going to send you back in.
31:38You come alive when your back is against the wall.
31:41Emerson makes the best dishes when he's in the elimination kitchen.
31:45I want to see if he can do it again.
31:47We're coming back.
31:48And you're going to keep coming back.
31:50Yeah.
31:53Listen, I feel like whoever I send in is going to come back.
31:56And we said it from the beginning.
31:58Be ready when your name is called.
32:01Christian.
32:02Wow.
32:04You're going in.
32:05I am.
32:06Let's go, big dog.
32:07You're the first round draft pick.
32:08It worked last season.
32:10And, you know, the idea is to bring someone back.
32:13Christian's going to have to prove it eventually.
32:15So why not now?
32:16Go bring this home for Team Blaze.
32:18Go, baby.
32:18Yes, chef.
32:19Got this.
32:20Don't let me down.
32:21Don't plan on it.
32:22What a turn.
32:23Christian.
32:24Emerson.
32:25Yes, chef.
32:26We are ditching the bowls and moving to refined plates with a flattened protein as the star.
32:37There hasn't been a protein I haven't nailed yet.
32:39It's going to be GBD, golden brown and delicious.
32:42Right.
32:43All of you, head the elevator and cheer your fellow chefs on.
32:47Let's go.
32:47Let's go, Christian.
32:48He's out of his shopping zone.
32:50Let's out of his bag.
32:51Christian, just cook your food.
32:53Daniel, help him out.
32:53You just do you.
32:55Yes, chef.
32:55Knock him out, Emerson.
33:01First station.
33:08Just like that.
33:09I knew I had to be in the elimination round one time.
33:12I'm glad it's because I'm great at what I do.
33:15Aisha's got too many people on her team.
33:17I'm going to humble that team up a little bit.
33:18So, Emerson, bye, bye, bye.
33:21You got the spur.
33:22He ain't done this like me, man.
33:24I've taken out chefs from the other teams already.
33:27Christian is no different.
33:28Let's make it three.
33:29Keep it simple, my brother.
33:31Let's go.
33:32Time to focus.
33:34My heart goes up to Emerson, dude.
33:36He's really a survivor, man.
33:38He's so strong.
33:4025 minutes for a lovely breaded cutlet entree.
33:44Stand by, guys.
33:45Three, two, one.
33:49Let's go.
33:51I'm running in front of Emerson,
33:52and I got some pretty broad shoulders,
33:55so I'm looking at both the proteins
33:57and making sure I have time to think
33:58before I let him grab anything.
34:02Pork, chicken, good.
34:03I'm grabbing that chicken.
34:05I'm sticking to what I can do in quick and 25 minutes.
34:07Spaghetti, good.
34:09I'm grabbing the pork.
34:10Diced tomatoes there.
34:11Carrots, potatoes, and rice.
34:12It's exactly what I need to make this perfect dish.
34:14Onion there as well.
34:16Get some cheese.
34:17Mozzarella's here.
34:18Thank the platform gods,
34:20because what chicken Parmesan dish
34:21does not have melted mozzarella
34:23and a helping of pecorino?
34:25I have everything I need.
34:27Your 25 minutes starts now, guys.
34:30Let's go.
34:30What did you grab?
34:31I grabbed pork, making the rice right now.
34:33What are you thinking?
34:34So I'm doing a Japanese chicken katsu.
34:36Tell me about the katsu sauce.
34:37How are you going to elevate that?
34:37I'm going to make a roux for the sauce.
34:41Good.
34:41And I'm going to put a little bit of dairy
34:43to cream it up.
34:44Good.
34:44And I'm going to go start making that right now.
34:46Chef, here you go.
34:47Don't stop.
34:47Don't stop.
34:48Don't stop.
34:49Let's go, Emerson.
34:50Right, young man, would you grab chicken, yes?
34:52Chicken, yes, chef.
34:53Good.
34:53Tell me about the dish.
34:54What are you doing?
34:54I'm going to do a breaded pounded chicken.
34:56I'm going to make a basil pesto pasta
34:58and a tomato sauce,
34:59a classic elegant chicken farm.
35:02Love that, love that, love that.
35:03Oh, okay.
35:04All right, all right.
35:06Come on, Emerson.
35:07You got this.
35:10Put one on top, too.
35:11Put one on top.
35:12Yep, there you go.
35:13Beat it out.
35:14Oh, yeah.
35:16That's beautiful.
35:17That is beautiful.
35:18Yeah.
35:18Guys, five minutes gone.
35:20Emerson, Christian, breadcrumbs, what are you thinking?
35:22Pan-coal, please.
35:22Pan-coal crust, chef.
35:23Pan-coal.
35:24Let's go.
35:27Nice and gentle.
35:28Were you surprised that Naissa put him back in there?
35:31He's our sniper, though, man.
35:32He takes people out.
35:33I mean, his advantage has been up here twice already.
35:36He's locked in.
35:36If anything, he should be locked in.
35:41There you go.
35:42Back here, baby.
35:42Good man, good man.
35:43Oh, that's beautiful.
35:46Woo!
35:46Woo!
35:47Here we go.
35:47You're feeling it, bro.
35:48Bring it on, baby.
35:49Come on.
35:50Halfway, guys.
35:51Just be careful of that rear, okay?
35:52Yes, chef.
35:53Yeah?
35:53That's what I'm saying.
35:54Working on that right now.
35:55I know.
35:55You just don't want it too flowery, do you?
35:57No, not too flowery.
35:58No.
35:58Make sure it is definitely not lumpy.
36:00Start cooking your pasta, Christian.
36:01Remember the pasta, okay?
36:02I'm focused on the main dish, chicken parm.
36:06Sauce is good.
36:08Creamy is good.
36:10What's that cream going with?
36:12It's pasta that's not in yet.
36:14Nine and a half minutes to go, yes?
36:16Pasta in there now, please.
36:18Pasta in now.
36:19There you go.
36:20I do not want to serve raw pasta in an elimination round.
36:24Damn!
36:24Just want to get as much gas up there as possible.
36:26It's boiling.
36:27Okay.
36:28Well, I want you to taste this.
36:30Hey, you tell me.
36:31So that tastes bland, okay?
36:33It tastes bland.
36:33So no curry in there.
36:35There's more curry in there, okay?
36:37Off you go, bud.
36:37Yes, sir.
36:37Let's go.
36:38Think about your depth of flavor.
36:40Three and a half.
36:42Three and a half minutes?
36:43Yep.
36:43Three and a half.
36:44It's going to be tight.
36:45It's going to be down to the wire with that pasta.
36:47Literally waiting until the last second, and it's not cooked.
36:51I just feel my heart racing.
36:55Trying to take some out here so it cooks quicker.
36:57Got no choice.
36:58Oh, my God.
36:58Well, he took half of it out because it wasn't ready.
37:01Can we have a couple minutes left?
37:02Taste.
37:04No.
37:06Still not done, yeah?
37:07Wait.
37:09God.
37:12Okay, you're going to have to take a leap of faith now.
37:14Take that right to the wire, young man.
37:15We have no choice.
37:16Yes, chef.
37:17Final two minutes is now.
37:19Let's go.
37:19Start plating.
37:23You say when, and I'll drain out pasta.
37:25You tell me when.
37:25Right now, chef.
37:26Right now, chef.
37:3090 seconds, guys.
37:3190 seconds.
37:33Chef, cut.
37:34You do whatever.
37:35Trust your gut.
37:38Go.
37:39Oh, you better get this.
37:40Now lay that out nicely.
37:42Beautiful.
37:43Beautiful.
37:44Five, four, three, two, one, and stop, everybody.
37:50Well done.
37:51Good job, guys.
37:52Thank you, chef.
37:53Wow.
37:53Well done.
37:55Dang.
37:56Good money.
38:01Nice.
38:02You're Richard.
38:02Welcome back.
38:03Wow.
38:04What an extraordinary cook.
38:06Let's start here on the left.
38:08This is a beautiful airline chicken parm, so with a wonderful tomato sauce and a spaghetti.
38:19My heart is racing.
38:21I'm sweating.
38:22That pasta needs to be cooked.
38:25I love the texture on the chicken parm.
38:27It's a restaurant-worthy chicken parm.
38:29It's not really the right sauce.
38:31I wish it wasn't a creamy sauce to sort of counteract the cheesy parm, but overall, a tasty dish.
38:37The chicken parm is nailed.
38:40But the pasta's just ever so slightly underdone.
38:46Next up is a pork katsu with a Japanese curry and fragrant rice, seasoned panko breadcrumbs.
38:59This is comfort food cooking, displayed really beautifully.
39:03What I'm searching for is a little bit more texture and coloration on the actual katsu itself.
39:09The cooking on it's a bit uneven, but overall, really beautiful presentation.
39:16Pork, perfectly cooked.
39:17I'm surprised how much flavor is in the curry, considering the amount of time.
39:22But the texture of the curry, for me, is a little too thick.
39:26I mean, really two great renditions of breaded cutlet dishes.
39:29That's as close as it can get.
39:33Now for the tough part.
39:36Richard, which dish will you be eliminating tonight?
39:38The dish that I'm going to be eliminating tonight is...
39:47...the pork.
39:50Nice, sir, please.
39:52Tough choice.
39:54Both great dishes, but I'm eliminating the pork dish.
40:01Oh, that dish was cooked by Emerson.
40:04I am so sorry.
40:06Oh!
40:07Emerson.
40:07Oh!
40:09Oh!
40:09Oh!
40:10He really fought his way through the whole time, though.
40:13I'm so proud of him.
40:14He cares so much.
40:15We love you, Emerson.
40:16We love you, Emerson.
40:17You have stood the test of time in these elimination cooks, and you have come back stronger, without a doubt,
40:25every single time.
40:26I'm proud of myself.
40:28I learned a lot.
40:29It's a great ride.
40:31Sometimes the ride has to end, right?
40:32Do not stop cooking and putting that soulfulness into your food.
40:37Thank you, chef.
40:39Oh.
40:39Wow.
40:42Wow.
40:43Oh, my God!
40:47Oh, it's going to make you cry.
40:49Oh.
40:50I lost one of my best friends a couple years ago, and today I sent a prayer, asking him to
40:59look out for me throughout this competition.
41:02Wow.
41:03I feel like there's a butterfly landing on me right now.
41:08Looking over me.
41:09I can't believe it.
41:10I feel like that butterfly landing on me.
41:15That has to mean something.
41:19And I know he would have been proud of me.
41:22Young man, there's a lot of love around you.
41:25We can all see it.
41:26Keep your head up high.
41:28Go forth and conquer.
41:30We'll keep tabs on you, okay?
41:39Proud of you.
41:40Everybody, give it up for Emerson, everybody.
41:42Come on, let's go.
41:44Huh?
41:45Man.
41:46I'll see you on the other side, chef.
41:48I love you guys.
41:48Take care, bud.
41:50Well done, Emerson.
41:51Thank you, Emerson.
41:52Nice.
41:53Well done.
41:56All right, Christian, congratulations.
41:59Chicken palm.
42:00Delicious.
42:01Matt.
42:02Oh, boy.
42:03That butterfly's come to join you now on your shoulder.
42:05Oh, they love Filipinos, these butterflies.
42:09Next time we see you, you're going to be serving up a star-studded affair.
42:15Good night.
42:16Wow.
42:19Good job, Christian.
42:20Hey, you picked the right guy.
42:22Good job.
42:22Let's go, trailblazers.
42:27Next time on Next Level Chef.
42:29Wow.
42:30For the first time ever, you'll all be cooking an incredible dinner service.
42:35What?
42:36We have asked some very special friends of ours to come in and judge seven mission stars between
42:41them.
42:42Don't this time.
42:43What didn't you grab?
42:44We want it all.
42:46We are fire in here.
42:48Woo.
42:48Look at that.
42:49I've never seen anything like this.
42:51But, Jackie, get in here.
42:53How do we fucking make it?
42:54Stop putting the asparagus in the same place.
42:56It's not preschool.
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