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00:01Previously on Next Level Chef,
00:03the platform will not be stopping on your floor.
00:06The platform is here!
00:08It's going, it's going.
00:09And up.
00:10And down.
00:11The best protein bowl today was cold.
00:14Yes!
00:14Emerson, I'm going to send you back in.
00:17Oh, that's beautiful.
00:19So, Emerson, bye, bye, bye.
00:22And tonight...
00:24You'll all be cooking an incredible dinner service.
00:27We have asked some friends of ours
00:29to judge.
00:30Seven mission stars between them.
00:32This is crazy.
00:34What didn't you grab?
00:35We want it all!
00:36We are fire in here.
00:38Machete, get in here!
00:40Everything's a blur this moment.
00:41Stop putting the asparagus in the same place.
00:43It's not preschool. Let's go.
00:45Absolute madness.
01:06What?
01:07Oh!
01:08Wow!
01:09Welcome, guys!
01:10Oh!
01:13Hey!
01:14There you go!
01:16Oh, my goodness.
01:18What in the world?
01:20Getting boozy today!
01:21Oh, it's so cute!
01:22Who's going to be in here eating?
01:24And how many plates do we have to make?
01:26It's looking a little different here than usual, right?
01:28Yes, Chef.
01:29You guys have worked so hard.
01:31Guess what?
01:34Richard, Naisha, and myself are going to cook for you.
01:37What?
01:38Wait, what?
01:39Are you serious?
01:39Are you serious?
01:40Are you serious?
01:40Sit down.
01:40Take a seat.
01:41Enjoy.
01:45Machete, what would you like?
01:46Uh, I want your, uh, Beef Wellington.
01:48Beef Wellington.
01:49Anything else?
01:49Appetizers.
01:50What would you like?
01:50Scallops, please.
01:51Scallops.
01:52Love that.
01:53Dessert.
01:53Anybody?
01:54Tiramisu.
01:54Tiramisu.
01:55Okay.
01:56Wellington Tiramisu scallops.
01:57Let's go.
01:57Put my apron on.
02:00Get up!
02:01Are you kidding us?
02:02Seriously?
02:04They got excited.
02:07I really hope no one on Team Blaze fell for that.
02:09I didn't take it seriously.
02:11I wasn't hungry for a delicious meal.
02:13It's fine.
02:15Listen up.
02:16This place is set up because in minutes from now, it's gonna be filled with hungry diners.
02:22Oh.
02:23That's right.
02:24I got this.
02:25For the first time ever, you'll all be cooking an incredible dinner service.
02:31Hey.
02:32Okay.
02:33Okay.
02:34I have zero experience with dinner service.
02:37I'm like, somebody call my daddy to pick me up.
02:40I'm scared.
02:41Here's even better news.
02:42There will be a completely separate ingredient drop for each level.
02:48Wow.
02:49I.e. the basement will have their independent drop.
02:52Oh, oh.
02:52Middle floor will have their independent drop.
02:54Like this.
02:55And the top flight kitchen will also have their independent platform drop.
03:00So no excuses for creativity.
03:02Let's get it.
03:03Each team will have 40 minutes to work together to create one stunning cause of the menu.
03:10Let's get it.
03:11Yes.
03:12Let's go.
03:12Okay, listen.
03:13Everyone here has served up large parties before, whether it was working a busy restaurant
03:18service, serving a large holiday dinner for a family meal, or even a pop-up social media
03:23event.
03:23The approach is always the same.
03:25Quantity and quality.
03:28Yes, Chef.
03:28Yes, Chef.
03:30Team Errington, we may be in that basement, but we will be delivering an amazing starter,
03:36that appetizer that's gonna set the tone for the evening.
03:39Yes.
03:39Right.
03:39Bang.
03:40Okay, Team Blaze, 20 minutes later, we'll be serving the fish course out of the middle-level
03:44kitchen.
03:45Yes, Chef.
03:45Team Ramsey, listen up.
03:4620 minutes later, you'll be serving a show-stopping meat entree from that top-level kitchen.
03:52Yes, Chef.
03:52Yes, Chef.
03:53Okay, here's the other thing.
03:54The three of us mentors, we're gonna be standing side-by-side with you, shoulder-to-shoulder,
03:59grabbing ingredients.
04:00Get it.
04:00Get it.
04:01Right?
04:02That's my boy Blue.
04:03That's my boy Blue.
04:04How exciting is that?
04:06Exciting.
04:06We're part of the teams today.
04:07Come on with it.
04:08Because we're gonna be in the kitchens cooking alongside you, we've asked some very special
04:13friends of ours to come in and taste from your courses and determine a winner.
04:20Now, please welcome three of the most incredible chefs in the world, seven mission stars between
04:25them.
04:27Give it up, guys.
04:28Let's go.
04:30Woo!
04:32Woo!
04:33Woo!
04:33Woo!
04:34Woo!
04:35First up, let me introduce a phenomenal chef.
04:38He holds two Michelin stars and our host and mentor of Next Level Chef Brazil, Alex Atala.
04:45Welcome, Alex.
04:46Chef Alex Atala just looking at me.
04:48Bucket list.
04:50Bucket list.
04:51Now holding two Michelin stars for his flagship restaurants, A Wong, the incredible Chef Andrew
04:57Wong.
04:58Woo!
04:59Woo!
05:00I'm in awe.
05:01Absolutely mind-blown.
05:03I mean, Chef Wong, like, titan of industry, master of craft.
05:07And finally, my favorite, because she was my former head chef for 10 years, but now runs
05:15her own empire.
05:16And it's the first ever British woman to be a recipient of three Michelin stars.
05:20Give it up for Claire Smith.
05:22Woo!
05:23Woo!
05:24Woo!
05:24Claire Smith.
05:25Wow.
05:26We are a band of wild females, and we are in the presence of greatness.
05:32This is girl power at its finest.
05:35This is our first ever restaurant takeover.
05:38Alex, I'll come to you first.
05:40What are you looking for?
05:41I have expectations.
05:43Delicious food.
05:44Claire.
05:45They've not got a lot of time, so try to give your dish some personality.
05:48Really make it stand out.
05:49Absolutely.
05:51Andrew, the most important thing, don't panic.
05:53I could never do what you guys do in this kind of setting, but try not to panic and keep
05:58things simple.
05:59Let's go.
06:00Let's go.
06:00Team Arrington.
06:01Yes.
06:02Head to the elevator, and I'll see you shortly.
06:03Good luck, guys.
06:05Here we go.
06:06The pressure is definitely on, and then you bring these three from the cooking heavens
06:12in to judge us is huge.
06:16Let's go.
06:17Yeah.
06:18Let's go.
06:18Teneteen.
06:19We're doing a dinner service.
06:20This is my bag.
06:21We smile.
06:22We welcome our guests into the kitchen, but at the same time, we're in the basement,
06:26and fine dining is all about finesse, so I'm going to have to dig deep.
06:32This is my world.
06:34In my world, that sort of posh, everything on a certain side, serve to the left, no breathing,
06:40that sort of environment is not my wheelhouse.
06:43Let's get locked in on a rough vision with Chef.
06:47When we go to the grab, we're thinking about the same rough vision.
06:52Yes.
06:53Yes.
06:54Let's go, Chef.
06:55Let's go, Chef.
06:56What are we thinking for an app?
06:58I want some femininity in it, and I want some softness.
07:01You guys okay with drawing from your femininity?
07:03Let's do it every single day.
07:04Beautiful.
07:05Yeah.
07:05And who's doing what?
07:06Sauce?
07:07Protein?
07:08Garnish.
07:09Garnish.
07:09You got the knife cuts, bro.
07:11I can help with garnish.
07:12Tag team garnish.
07:12There we go.
07:13When we see this platform come down, we're going to be able to tighten our vision up.
07:16As soon as you have an instinct on protein, as soon as I see it, I'm going to make it
07:20happen.
07:20Okay, please.
07:21Okay.
07:22And I'm here to help you.
07:23I will be here to support you.
07:27All right, let's go, boys.
07:28Let's go, let's go, baby.
07:29We have one mission.
07:30It's to wow these Michelin star chefs and judges.
07:33Do we have a plan coming in?
07:35I'm fish.
07:35Okay.
07:36Saucier.
07:37Veg.
07:37Veg.
07:38Starch.
07:39Okay, let's not get too wrapped into we're going to make this sauce or we're going to do
07:43this thing because we don't know what's going to be on that platform.
07:45I'm here with you.
07:46I'm cooking with you.
07:47I'm running with you.
07:47Let's make the dish look like it's a restaurant plate, obviously.
07:50Every day.
07:50We have a restaurant today.
07:54All right, let's go.
07:55Let's go, ladies.
07:56Let's go!
07:57We good?
07:58Yay!
07:58First time ever.
07:59Restaurant service.
08:0122 plates.
08:02Yes, sir.
08:03It's a big one.
08:03How are we going to divide and conquer?
08:04Who's going to cook the protein?
08:06We have not decided that yet.
08:08That's really important.
08:09Yeah.
08:10I'm here.
08:11I'll do as much as I can.
08:12Right.
08:13But you guys need to lead it.
08:17Platform's coming down, guys.
08:19Ooh.
08:20It's game day, baby!
08:21Let's go!
08:22Woo!
08:29We have scallops on the right.
08:30Scallops!
08:31Scallops!
08:32Yes!
08:32Scallops!
08:32Yes!
08:33Ooh!
08:34A giant thing of scallops.
08:36I'm like, boom.
08:37I see miso.
08:39White miso and sake.
08:40I gotta make a miso and sake butter to base these bad boys in.
08:45We have peas for sauce.
08:47You have white wine here.
08:48Oh, white wine.
08:49You have shallots.
08:50Yes.
08:50Beautiful shallots.
08:51Garlic.
08:52Lemon and orange.
08:53Yeah.
08:53Great.
08:55Ooh la la.
08:56I have citrus and pea sprouts.
09:00Radishes.
09:02You know, I'm feeling confident, but at the same time, this challenge is not about individual
09:06skill.
09:07It's really gonna come down to communication, teamwork, and strategy.
09:11Oh, we want these micro greens.
09:13Enough for 22 dishes.
09:16Good job.
09:16Good job.
09:17Okay.
09:17What did we grab?
09:19Scallops.
09:19Yes.
09:19Beautiful.
09:20So what are we thinking, guys?
09:21We have no time.
09:22Time is of the essence.
09:23A miso scallop.
09:24A miso scallop.
09:25Okay.
09:26I say no.
09:27I want to go more citrus and French.
09:28I like citrus.
09:30I like citrus.
09:30Let's work together, guys.
09:32This is your dish.
09:33I just want to support your vision.
09:35I want to be a warm sauce.
09:35I'm thinking whole, dude.
09:36It's scallops.
09:37It's a cold water dish.
09:38This is difficult.
09:39It doesn't feel kumbaya for me.
09:41We need to go a nice, beautiful herb salad over top.
09:43Yes.
09:44Pickled radishes.
09:45And I love the idea of a puree on the bottom to anchor it.
09:48You can make a sunchuck pea puree.
09:50Yes.
09:50I can do that.
09:51All right, guys.
09:52Our 40 minutes starts right now.
09:54Let's go.
09:55Let's go.
09:5622 perfect dishes.
09:58Season the miso.
09:59Season myself.
09:59Okay, Matt.
10:00What are we working on?
10:01I'm first going to get the pickle and the liquid going for the radishes and I'm going to
10:04start cutting them.
10:06What are you working on, Connor?
10:07Garnish.
10:08The most beautiful salad you've ever seen.
10:09You've done a catering event before, right?
10:11Every single day.
10:11Amazing.
10:12My catering events are just absolute hospitality and personality on the plate.
10:16Max flavor, max love.
10:17If you put that on that plate, those judges are going to taste that.
10:19Oh, yeah.
10:19I'm going to welcome them with everything I got.
10:21I love that.
10:21Let's get it.
10:22Guys, I don't know about you, but I want this to be the winning course.
10:25Yes.
10:25Yes, chef.
10:26I am always excited when I get to wear an apron.
10:28I want the best pieces, okay?
10:30Heard, chef.
10:31Heard, chef.
10:31Heard, chef.
10:32And just pour that same pickling over each one of them, okay?
10:35Cooking's definitely the best place.
10:36I feel like I'm in my element.
10:37Delicate.
10:38Nice.
10:38A very exciting day, to say the least.
10:41What are we working on, Danielle?
10:42Right now, we're working on our vinaigrette.
10:44And how are we incorporating the basil?
10:46Is it going to be a green vinaigrette, or is it going to be...
10:47It's going to be a green vinaigrette.
10:48I want it to feel striking, but I want to see little bits in it.
10:51I feel good.
10:52I feel excellent.
10:53Come on, baby.
10:55Come on, guys.
10:56Leave yourself time on the back end.
10:58Machete, you good?
10:59How you doing, Machete?
11:00I'm making the sake miso, though.
11:01Sake miso.
11:02I'm just doing this as, like, a nice base over the top.
11:04I'm just going to brush it lightly.
11:05After you serum?
11:06Yeah.
11:06Okay, nice.
11:08Don't be too delicate, okay?
11:09To me, a perfect scallop should be treated just like you cook a marshmallow.
11:14Crispy on the outs, gooey in the middle.
11:16I love a scallop.
11:18Machete, when are you soon to start grilling scallops?
11:20I'm about to start right now.
11:21I'm just seasoning them up real quick, Chef.
11:22Great.
11:23There we go, y'all.
11:23Wish me luck.
11:27Don't forget, these are going to be your first to turn, right?
11:29Yes, ma'am.
11:30There you go.
11:33Delicious, Chef.
11:34What do you think?
11:35I don't want rubbery scallops, okay?
11:37I don't either.
11:37I don't either.
11:39These are...
11:40Almost.
11:41Almost.
11:41Almost.
11:43Oh, these are so pretty.
11:4622 minutes left, guys.
11:4822 minutes.
11:49Heard ya.
11:50Con, are you good?
11:51Come on, y'all.
11:52We want ramekins for our puree?
11:54Puree?
11:55Or are we just going rustic?
11:56Rustic, baby.
11:57What puree?
11:59The peas.
12:00What puree, guys?
12:01Need sauce.
12:01I thought we did a puree.
12:02If we need to, we need to hurry it up.
12:04Let's go.
12:04Yeah, where the hell's the pea puree?
12:06Like, I thought we agreed on that at the beginning of this menu.
12:09Do we need the puree?
12:10I think I said no to the pea puree.
12:12Did I say no to it?
12:13I love the idea of a puree on the bottom to anchor it.
12:16You can make a sunchuck pea puree.
12:18Yes.
12:18I can do that.
12:19Where's the puree?
12:19Where's our puree?
12:21To be honest, I thought Danielle was on the puree.
12:23I thought she was on sauce and puree.
12:25And there's a little bit of rubbing of shoulders here.
12:29This is a team challenge.
12:31Lo and behold, we have no pea puree.
12:34Please make sure you talk to each other.
12:36Hey, what are y'all thinking?
12:41You see the puree?
12:42The more things you put on the plate, the judges are going to have more things to point
12:46out that aren't right.
12:47Simple.
12:47Let's skip it.
12:48Yes, Chef.
12:49Guys, 20 minutes left and we plate in 13 minutes.
12:52All right, all right, all right.
12:54Team Blaze, we're going to grab it all.
12:56Okay, here we go.
12:57It's moving.
12:58When the lights green, it's go time.
13:00Yes, Chef.
13:01Teamwork.
13:01Let's go, let's go.
13:02Yeah, let's go.
13:03All right.
13:03Grab what we can.
13:05All right, so salmon.
13:05Grab what we can.
13:06Let's go, let's go.
13:07Salmon, okay?
13:08Fish is what I do.
13:10Crispy skin, seasoned perfectly.
13:12Let's get it.
13:13Let's get a salmon.
13:14Take a salmon.
13:14Herbs, garnish.
13:16Did we get a starch?
13:17This is crazy to me.
13:19There's so many potatoes.
13:21Really, we're making one plate, but we're doing it 22 times.
13:25Yeah, we got a starch.
13:26Grab it.
13:27Empty it out, boys.
13:28Empty it out.
13:30Got the capers, got the capers.
13:32You got them?
13:32Okay, good.
13:33Richard.
13:34Yes?
13:34What didn't you grab?
13:35We grabbed it all.
13:36What the hell?
13:37We want it all, Gordon.
13:38We want it all.
13:41Let's go.
13:43Oh, my gosh.
13:44I get to wear the apron.
13:45I think if we have those potatoes tossed in a green sauce, then we're good.
13:49I love this part of my job, but yeah, there's a lot of pressure.
13:52The asparagus, we only need the tips.
13:54The fish, make sure that that skin is really dry.
13:57All right, gentlemen, here we go.
13:58Our 40 minutes starts now.
14:00Let's go, boys.
14:00Come on, you boys in blue.
14:02Let's get organized first.
14:03You got a chef knife I could grab?
14:05Chef knife over here?
14:06Here, here, chef.
14:08I love that I get to cook with the team today.
14:10Give me an apron and a t-shirt and a chef's coat, and let's go.
14:15We got Chef Richard Blaze on our squad.
14:19I've never seen anything like this.
14:20Look at that.
14:24This would make a killer video.
14:26Okay, it's got to have big flavor.
14:27This is a very simple dish, but it's got to have big flavors, yeah?
14:30Yeah, chef.
14:31All right, welcome it.
14:32Right this way.
14:34Welcome.
14:37We're cooking for 22 people, and we're cooking for an esteemed panel.
14:45I don't want to fail today.
14:48I don't want my team to fail today.
14:50I need some water for you, sir.
14:52The number one thing that's got to get going are the potatoes,
14:54so I'm going to jump in with you.
14:55Please.
14:56Tim, you ever cook for a lot of people, like holiday dinners and stuff?
14:59That's about as big as it gets, honestly.
15:01Okay.
15:01Normally it's just a few people here and there.
15:03How many people?
15:03How many people is that?
15:04We're talking like 10 max.
15:05So this is the first time for you then, right?
15:07Absolutely.
15:08Yeah, this is the first.
15:09As a social media chef, this is not something that I ever get to experience.
15:15I'm feeding people who fit around one table.
15:17So to put 22 beautiful plates together, it's out of this world.
15:22Guys, you know the Doberman Pinchers, right?
15:24Yep.
15:24You know how their ears stand up.
15:26When we're talking to each other, that's how we are today.
15:28Yes, sir.
15:28Yes, sir.
15:29All right.
15:30Christian, talk to me about this sauce.
15:32Yuzu, capers.
15:33Capers, yep.
15:33Is this a tartar sauce, a remoulade?
15:36This is going to be a remoulade.
15:37I don't want tartar sauce unless it's fried.
15:38A remoulade's going to give brightness to that pirate syrup dish, chef.
15:41Okay, got it.
15:41Make sure that this holds on the plate.
15:43Yeah, I don't want it breaking either, chef.
15:44Okay, got it.
15:45I love it.
15:45Jared, I want to do a demo on the asparagus.
15:47Yeah.
15:48Listen, dude, just be light with this, especially you.
15:50You're a strong guy.
15:51Yeah.
15:51The skinny ones, we don't need a lot of peeling, right?
15:53Beautiful.
15:54All right?
15:54Yep.
15:54We want to see that we peeled.
15:55Got it.
15:56Okay.
15:58Let's go.
15:5835 minutes left.
16:00Yes, chef.
16:00Are the potatoes cooking?
16:02Hands around.
16:02Okay, good.
16:03Okay, Darian.
16:04Now listen, you do fine dining.
16:05So we do, baby.
16:06Yeah, tell me about your restaurant.
16:07It was not the first upscale Jamaican restaurant in the country, too.
16:11Really?
16:11In Buffalo, yeah.
16:12People always ask me, is there a need for Jamaican food?
16:15I'm like, no, but if you make it, they'll come, right?
16:17Yeah, well, there's always a need for delicious food, right?
16:19Yes, chef.
16:19Okay.
16:20It's a little pressure.
16:21The main point of this dish is the protein, and that relies on me to make sure that's perfect.
16:28Let's go.
16:30How long are you going to be on those radishes, buddy?
16:32Matt, come on, buddy.
16:33Yes, sir.
16:33Yes, ma'am.
16:34Yes, chef.
16:34You're not going to get your time back, right?
16:35Yes, chef.
16:36Yes, chef.
16:36Do you guys want this or not?
16:37Yes, chef.
16:38Yes, chef.
16:38Yes, chef.
16:38The intensity is astronomical.
16:41Machete.
16:42Yes.
16:42I want a nice, beautiful miso on that, but a plenty, okay?
16:45Yes, chef.
16:45Everybody happy with the dish?
16:46Yes, chef.
16:48I'm going to do nine of these just for the judges, okay?
16:51Yeah.
16:52Separate them.
16:53Just separate them.
16:54Judge.
16:56Judge.
16:56I need scallops here.
16:57Miso glaze over the top.
16:59Let's go.
16:59Start plating, guys.
17:00Start plating.
17:00Scallops.
17:01I got scallops.
17:02Machete.
17:02You have to move, guys.
17:04Let's go.
17:05Come on, Bubba.
17:06Come on, Bubba.
17:06Two at a time.
17:07Guys, are we saving the most beautiful plates for the judges?
17:09These are the judges, okay?
17:10Look, they're already ready to go as they are, okay?
17:12Judge is at the end.
17:13Put it at the end.
17:13Behind.
17:14Behind.
17:15We need one more scallop for this one.
17:17I need one more scallop, guys.
17:17We need one more scallop.
17:18And I need this to have more miso.
17:2090 seconds, guys.
17:22These are our judges.
17:23I want them to have extra citrus.
17:25Doors open, guys.
17:26Start loading.
17:27I need 22 dishes in that elevator.
17:29Now, let's go.
17:30Let's go.
17:31You have the judges' dishes, Danielle, right?
17:34Don't forget which ones they are, please.
17:36Judges' dishes are where?
17:38Where's the judges?
17:38I'm not sure which ones are judges.
17:40Which ones are judges?
17:42I literally set aside these scallops perfectly for the judges.
17:47I waited to cook them to the very end.
17:48Where's the salt?
17:49Where's the vinegar at?
17:50Doors are closing.
17:51Machete!
17:51Machete!
17:51Get in!
17:52Get in!
17:53Come on, Machete.
17:55Get in!
17:56Take it!
17:56We got it!
17:57We got it!
17:57Come on, Machete.
17:58Woo!
18:00Great job.
18:01Woo!
18:01Good job, guys.
18:02I'm proud of you.
18:03Love you.
18:04I love you, too.
18:06Big guy.
18:07I ain't never seen myself move that fast.
18:09Wow.
18:13I'm gonna set my silver tray down and then we're gonna play.
18:15I'm grabbing that one.
18:16Smiles.
18:18Chefs.
18:18Chefs.
18:19It's an absolute privilege and an honor to have you with us today.
18:22Thank y'all for being with us.
18:25Looks good.
18:26How you doing ladies this evening?
18:30This looks great.
18:31I'm very healthy as well.
18:33How are y'all?
18:34Good evening, Chefs.
18:35Thank you so much for being with us today.
18:38We're starting you with our first quarter of some of the night.
18:40We have a beautiful miso and sake seared scallop.
18:42You notice the beautiful peas in season.
18:45So we wanted to grace you with a radish and pea salad
18:47with some of that pea sprout on top to lift the dish.
18:51What are y'all sipping on tonight?
18:54I deliver my best performance to date.
18:57The machete comes over.
18:59What y'all sipping on?
19:00What are y'all sipping on?
19:02White.
19:02White.
19:03It's gonna go perfect with this there.
19:04Yes, sir.
19:05Scallops with the white.
19:07Hey, that's how they do it in Texas.
19:09Enjoy.
19:09Y'all enjoy.
19:09Have a beautiful evening.
19:11It's colourful.
19:12Isn't it?
19:13That's good.
19:14Let's do it.
19:15Yeah.
19:15Let's get in there.
19:20They are beautifully cooked scallops, aren't they?
19:22Really.
19:23Perfectly cooked.
19:24Yeah.
19:25Really nice caramelisation on them.
19:27Just a little bit medium rare in the centre.
19:29Beautiful.
19:31Did you get any miso?
19:32No.
19:33No.
19:34What was the vinaigrette?
19:36Herb oil or basil oil.
19:37It's too missing a kick.
19:39You want something distinct about the flavour.
19:42They play safe.
19:43Everything seems very, very nice.
19:45Yeah.
19:46But nothing, like, really punchy.
19:50Yeah.
19:50To make you go, oh, wow, I'm gonna remember this dish forever.
19:53That's the onion, but it's a really lovely place of food.
19:56Yeah.
19:57Mmm.
19:57The platform is moving.
19:59Here we go.
20:01Three, two, one.
20:03Let's go.
20:04Let's go.
20:05Oh, shoot.
20:07Lamb loin.
20:08Filet.
20:08Filet.
20:09Filet.
20:09Filet.
20:09Filet.
20:09We definitely want to go with the filet instead of the lamb loin.
20:12There's mushrooms here.
20:13Parsley left.
20:14We got mushrooms.
20:14I got garlic.
20:15We need veg.
20:16Veg.
20:17Potatoes.
20:17We got potatoes or not?
20:18Uh.
20:19We got potatoes.
20:20Hey, you want pork?
20:21Do we want tomato?
20:22We want potato.
20:23I got potatoes.
20:24Mushrooms.
20:25Take it, take it, take it.
20:26And some chili.
20:28Oh, my God.
20:29Oh, my God.
20:31Whoo!
20:31Love that.
20:33OK.
20:34Great grab here.
20:35Really good.
20:36Do we want to do anything with these tomatoes?
20:37Do we have a plan?
20:38Good news is filet, yes?
20:40Yes.
20:40Tarragon, maybe for the sauce.
20:42And there's, well, peas for mushrooms.
20:44Mytaki mushrooms.
20:44Mytaki mushrooms.
20:45Port wine sauce, so we reduce that down.
20:47I was thinking also throwing in some plum for sweetness.
20:50Plum and port wine?
20:50Yes, chef.
20:51Yeah, good.
20:51Love that idea.
20:52Chef, if you could start the cream sauce first on the mushrooms.
20:55Cole was like, you could tell she's done this before.
20:57The balls to be like, Chef Ramsay gets started on the mushrooms.
21:01Like, oh, my God.
21:02OK.
21:03OK, ladies.
21:0440 minutes start now.
21:06Let's go.
21:06Ladies, tell me, who's doing what, please?
21:09Uh, me and Gabby are starting on the filet.
21:11Good.
21:11I'm doing the, uh, port wine sauce, chef.
21:13Good.
21:14And then, uh, Amber.
21:16How you feeling, girl?
21:17I feel good.
21:18I'm gonna do, like, one-inch cubes.
21:19Is that OK?
21:20Beautiful.
21:20Amber, are you calling us?
21:21We're right here?
21:22Yes.
21:22Afterwards, get that cream in the pan.
21:24Yes, yes.
21:24I'm gonna go straight to do that next.
21:26I have one job, basically, today, and it is to get the potatoes right.
21:30This is so scary.
21:31Who knew food could be so scary?
21:37I think the heat's a little hot.
21:38Yep.
21:39We're not gonna overcook it, right?
21:40Nope, nope.
21:41All right, if you see this white stuff coming out of the salmon, that means it's getting
21:44overcooked.
21:44But the skin is super crackly, dude.
21:46You happy with it?
21:47Yes, chef.
21:47Very happy.
21:48Yeah.
21:49Everyone in our dining room is a VIP, right?
21:51Yes, chef.
21:51Always.
21:51I say that in my restaurant.
21:52I don't care who you are.
21:53If you're in our restaurant, you're a VIP.
21:56Yes, chef.
21:57Chef, how are we feeling about crispy shallots?
21:59I kind of like it.
22:00You guys okay with crispy shallots?
22:02Yes, chef.
22:02I love crispy shallots.
22:03Yes.
22:04I noticed that we have a ton of shallots.
22:06I can shred these things up on the mandolin and just toss them in the fryer.
22:09Hit them with some salt and they're good to go.
22:1118, 20, 22.
22:12All right, our plates are laid out.
22:15Tim, what's going on with the potatoes, dude?
22:17I think they're good, but if you want to double check, they might need another 60 seconds.
22:22Okay.
22:22In 60 seconds, grab them out.
22:24Let them cool a little bit before we toss them in the chimichurri, right?
22:27Yes, chef.
22:28So lots of oil in there.
22:29Get them nicely seasoned.
22:31Yes, chef.
22:31All seasoned from a height.
22:32So look, it's all from a height.
22:34Yes, chef.
22:35So look, in there.
22:36Okay.
22:37Do you have any idea how excited I am to have Claire Smith here?
22:40That woman is a powerhouse.
22:42Good.
22:43And then one more.
22:44Five is enough.
22:4622 fillets at one time is a little outrageous.
22:49Do not overcook your steaks, okay?
22:51Yes, chef.
22:52We are 10 minutes down, 30 minutes to go.
22:55We're in great shape.
22:56We are moving, ladies.
22:57Yes, chef.
22:58We are moving.
23:01We're plating in five minutes.
23:03Yes, chef.
23:04Chef, how do I get more color on these?
23:06You don't want them too dark.
23:07Are they crispy?
23:08They're crispy.
23:09Okay, then they're done.
23:10All right, how are we doing on the potatoes?
23:11These potatoes are cooked, no?
23:13We said 60 seconds.
23:15Oh, .
23:17Oh, .
23:17I have one job here, really, and it's these potatoes.
23:20Ha, ha, ha, ha, ha, ha, ha, ha.
23:22When I look over, and I see Christian's got it under control.
23:26How are we doing, dude?
23:27Potatoes, a little over.
23:29.
23:30These Michelin star chefs are about to taste overcooked potatoes.
23:35That's not gonna happen.
23:35Yes, chef.
23:36The ones that are smashed and broken, okay?
23:37We're not gonna plate this.
23:38We're not plating.
23:39If you say, I got this, don't worry about it,
23:41then I'm gonna walk away from you and be like, you got it.
23:44So, I'm a little shocked.
23:46.
23:47All right, Christian.
23:48That's all of them?
23:50Be really mindful of them.
23:51Yes, chef.
23:51The ones that are smashed and broken, okay?
23:53We're not gonna plate this.
23:54We're not plating them, chef.
23:55Can I separate them?
23:56Yeah.
23:57Can you do that?
23:57I mean, if you got time.
23:58They're definitely overcooked.
24:00I can see it on Chef Blazer's face like,
24:01we shouldn't serve this.
24:03We're plating in five minutes.
24:07How far for those mashed potatoes?
24:09Probably like five minutes, chef.
24:10Great.
24:11Let's go, ladies.
24:12We got this.
24:13Yes, chef.
24:14How's that sauce?
24:15Coming along, chef.
24:16I'm giving a taste.
24:17Right, beef stock.
24:18That's on there now.
24:19Reducing down.
24:21Put the butter in there at the end.
24:23It's gonna be delicious.
24:23Oh, yeah.
24:24Okay.
24:26Mushrooms in a la creme.
24:27Bacon is nice and reduced down.
24:29Get it nicely caramelized.
24:30Love that.
24:32There you go.
24:33We're working as a team, ladies.
24:35Gordon girls!
24:36Gordon girls!
24:39I'm putting the asparagus back in here.
24:41Okay.
24:42Darian, is the fish ready to plate?
24:44Yes, chef.
24:44It's go time, guys.
24:45Let's go.
24:46Plate.
24:47Potatoes in the middle.
24:48Are you trying to hide them?
24:49Yes.
24:50Okay, just give me one that I can see, though.
24:51Is that enough for 22 plates?
24:53I think so.
24:53Okay.
24:54Let's go, team Blaise.
24:55Come on, boys in blue.
24:56Boys in blue.
24:57Okay.
24:57Stop putting the asparagus in the same place.
24:59It's not preschool yet.
25:00Let's go.
25:01This plate has got fingerprints all over it.
25:02You gonna serve that to Alex Atala?
25:04Fingerprints?
25:05Claire Smith is gonna destroy you guys for this.
25:07Let's go.
25:08Who's wiping plates?
25:08I got greasy hands here.
25:09The elevator's coming in two minutes.
25:11We gotta get these plates in that elevator.
25:13I'm really stressed right now.
25:14I don't think I've ever dressed more than four plates at once.
25:19So this is just absolute madness.
25:22Does every plate have everything we need on it?
25:23We gotta have a plan when the door opens.
25:25Let's go.
25:25You gotta go.
25:27Elevator's open.
25:29Let's go.
25:29Let's go right now.
25:30Two minutes.
25:31Go, go, go.
25:32Two minutes.
25:33Let's go.
25:34Let's go.
25:35You're taking plates from here?
25:36Yeah, let's go.
25:37This floor is slippery.
25:38Be careful.
25:39Guys, we gotta go.
25:39Everyone.
25:40Everyone.
25:41How many plates do we have left?
25:42Let's go.
25:42Someone's gotta go back.
25:43I got it.
25:44I got it.
25:45Take these.
25:45Go, go, go, go.
25:47Which three are for the judges?
25:48You and me.
25:49Not this one.
25:49Not this one.
25:50Not that one.
25:51I got plenty of towers.
25:54Good luck.
25:55Let's go.
25:56Wait, wait, wait, wait, wait, wait.
26:02Chefs.
26:03Good evening.
26:04Good evening.
26:05Wow.
26:06Wonderful.
26:08Go right here.
26:10Excuse our size.
26:12Small, guys.
26:13Chef Tim will explain the dish for you.
26:15Tonight we have a pickled citrus remoulade with a pan-seared salmon, chimichurri potatoes,
26:22as well as a melange of vegetables.
26:24Yeah.
26:25Well, it looks great.
26:26Thank you so much.
26:26Thank you very much.
26:29The sauce fits well with everything.
26:31Mmm.
26:31The sauce, it's got a really nice acidity.
26:34It's super fresh.
26:35It's a lovely sauce, but I could have easily had more seasoning.
26:38Yeah.
26:39Salmon's perfectly cooked.
26:40Mmm.
26:41A lovely crispy.
26:42Yeah.
26:43It's really clever cooking, really good use of ingredients.
26:46The potatoes are overcooked.
26:47Yeah.
26:48I wish they'd played stronger with some of the flavors.
26:51Be a little bit more bold with that.
26:53Yeah.
26:53Really, absolutely.
26:56We start plating in seven minutes, ladies.
26:58All right, chef.
26:59Come on, reduce, reduce, reduce, reduce.
27:00Let's go.
27:01The sauce isn't reducing fast enough.
27:03I got to get more pans and separate so that way there's less to reduce.
27:08I know time's ticking.
27:09How's that coming down now?
27:10I just separated, chef.
27:11That's good.
27:11Smart, smart, smart, smart.
27:12This is it here, right?
27:13Yes, chef.
27:14Good.
27:15That is the money, girl.
27:17I can see it in the air, ladies.
27:18It's winning.
27:19It's winning.
27:19We're going to go all hands on deck now with the potatoes.
27:22Yes, chef.
27:23Okay, on there.
27:24And squeeze.
27:25Good girl.
27:26Beautiful.
27:27Lady, we got this.
27:29We got this.
27:30The potatoes better be right.
27:32You cannot mess anything up.
27:34Oh, it's salt.
27:34Salt, okay.
27:35I'm hoping there's enough butter and richness.
27:37I'm hoping I seasoned it perfect.
27:39Okay, ladies, let's start dressing.
27:41Let's go.
27:41We're going to go pomme, swoosh, filet, middle,
27:44mushrooms a la creme on top, and then the pour wine sauce.
27:48That elevator's going to be here any minute now.
27:50Let's go.
27:51Let's go.
27:51Come on.
27:52Let's go.
27:53We got this.
27:56This is the sauce boat to the judge's plate.
27:58The judge's sauce plates, okay?
28:01Elevator's here.
28:02I'm going.
28:02I got it.
28:03Let's go.
28:04Let's get the plates on there.
28:05Let's get there.
28:05Okay, hurry.
28:07That looks beautiful.
28:08Let's go.
28:09Ninety seconds to go.
28:10Seriously.
28:11Hand it to me, Cole.
28:11Go, baby.
28:12Hold up.
28:13Sherbro.
28:13Sherbro.
28:14Give me a Sherbro.
28:16There's one more.
28:16There's one more plate here as well.
28:18We need the greens.
28:19I got it.
28:19One more is missing greens.
28:21One more is missing greens.
28:22I'll break it up.
28:22I got it.
28:23I got it.
28:24Consistency is the name of the game, yes?
28:26Yes.
28:26Thank you, Chef.
28:27Thank you, Chef.
28:28Thank you, Chef.
28:28Good job.
28:36Here we go.
28:37Here we go.
28:41Wow.
28:42It looks pretty.
28:44It looks great.
28:46They're both pretty so interesting.
28:48Tonight, for you, we have a beautiful filet with a caramelized plum import wine reduction,
28:54a mushroom a la creme, and some infused palm puree with a pickled blackberry.
29:00Wow.
29:00Thank you very much.
29:02How was it?
29:03Amazing.
29:06Beautiful.
29:07Beautiful.
29:08You should see it.
29:10And you all look amazing.
29:10This is the best view.
29:11Yes.
29:13Thank you, Chef.
29:14Please enjoy.
29:16Very elegant presentation.
29:18Yeah.
29:18It's very refined, isn't it?
29:20Mm.
29:22I'm impressed that they made, like, a meat-based sauce in such a short time.
29:27The sauce is really nice.
29:28I wish I had more, actually.
29:30Basically, classic filet of beef.
29:32They're beautifully done.
29:33My filet.
29:34It is lightly overcooked.
29:38Maybe too caramelized.
29:39Okay.
29:40Yeah.
29:41Dry sensation.
29:42Yeah, yeah.
29:42Seared too hard.
29:43The potato puree could be...
29:45Even soft and more luxurious.
29:47Yeah.
29:48Yeah.
29:48A lovely, lovely plate of food again, huh?
29:50All three plates of food are really nicely executed.
29:53Yeah.
29:54Yeah.
30:01Judges, how was that?
30:04Incredible.
30:06Should we start with the appetizer?
30:08Appetizer was beautiful.
30:09Lovely colors, scallops cooked perfectly.
30:13The only thing that we said was slightly on a negative on that, of course,
30:17is that we thought the miso was very subtle.
30:20Interesting.
30:20But I'd love to have, like, a real kick of some sort.
30:24All right, what do we think about the middle floor?
30:27For me, salmon was perfect.
30:30Nice combination, nice contrast between flavor and acidity.
30:34But we expected a bit more from the potatoes.
30:37Yeah.
30:39And that's the most beautiful course from the top floor.
30:41The filet.
30:42Yeah, I mean, I think it was the most visually beautiful dish.
30:45The most refined, elegant dish.
30:47There's nothing else about that dish?
30:48It was just, it was perfectly executed?
30:51Oh, my God.
30:51There might have been some comments about some of the beef being slightly overcharred around
30:56the edges.
30:58As in over, sort of, caramelized?
31:01Yeah.
31:01Seared?
31:02A little bit dry on the edge.
31:06Damn.
31:06Okay.
31:07Right.
31:09I guess the big question is, what was the best course of the night?
31:13And most importantly, the least successful dish, the dish that will take them into the elimination.
31:17It was really hard because all three were really good.
31:21It was, yes, to pick a winner, but the harder one was actually to pick the bottom two.
31:32Welcome back.
31:34Wow.
31:36Seven Michelin stars between the three of these chefs is crazy.
31:40I am more nervous for this judging than I have been for the entire competition.
31:47Alex, Claire, and Andrew have given us their decision, and it wasn't easy, let me tell you.
31:52Claire, how would you round up the experience?
31:54I mean, all three dishes were superbly executed.
31:58It was so, so close.
31:59So I think you all did incredibly well.
32:02That means a lot.
32:03Listen, please give these three incredible chefs a big round of applause.
32:06Thank you, guys.
32:07Andrew, Alex, and Claire.
32:13Let's get back to business.
32:15Because you all cooked as one dynamic team, you'll all be judged as one dynamic team.
32:22The team that cooked the most successful course of the night will be safe from elimination
32:27and will be cooking on that top level next time round.
32:31However, the team with the least successful course for the first time ever will all go into the elimination cook
32:40-off together.
32:45And one of you will be eliminated.
32:49Okay, guys, the team that delivered the best course of the evening, as judged by our Michelin-starred chefs, was...
33:02Team Blaze!
33:04Let's go!
33:05Let's go!
33:08Let's go, Blaze!
33:09The boys in blue, head back to the lounge.
33:12Come on, boys.
33:12Enjoy yourselves.
33:13On three, Blaze.
33:14One, two, three.
33:16Blaze!
33:18You heard our judges.
33:20This came down to very fine details.
33:25The team that created the least successful course of the night and who will be heading into the elimination is...
33:36Team Arrington.
33:38Wow.
33:39We live as a team and we die as a team.
33:42Not one of us will take the sword.
33:44Team Ramsey, you're all safe.
33:46Well done.
33:47Good job.
33:48Truly, truly.
33:49Well done.
33:51Okay, Team Arrington, you're all gonna get a chance at redemption.
33:56We're giving you a second chance to impress with scallops.
33:5925 minutes to create a reimagined scallop entree.
34:04Understood?
34:05Yes, Chef.
34:05Okay, head to the elevator.
34:06I'll see you soon.
34:07Good luck, guys.
34:08Good luck.
34:09Head up, guys.
34:10Don't cook those scallops too early.
34:12Fight all the way to the end.
34:13Yes, we got this.
34:19Let's do it, y'all.
34:20Just cook.
34:21Just cook, baby.
34:23Coming right here.
34:24I'm on the end.
34:25I'm over there.
34:25This is me.
34:27This is me.
34:27We are a team, but it really does kind of feel like every man for themselves, to be super honest.
34:32Okay, Team Arrington, how are we doing?
34:33We doing good?
34:34And I'm not going home.
34:35So you basically had a warm-up cooking scallops, and now you get to do it to keep yourself in
34:40this competition, okay?
34:41Yes, Chef.
34:41You have 25 minutes to cook the most delicious, most beautiful scallop entree.
34:47Heard, Chef.
34:47Ready to go?
34:48Let's lock in on the door.
34:53It's on the way.
34:53When it's green, let's go.
34:58Let's go, Team Arrington.
35:01Grab your scallops.
35:02Big flavors, right?
35:04Chicken skin.
35:05You got purple potatoes.
35:06The first thing I see is the purple potatoes, and then I see bacon.
35:10I have all the ingredients I wished for.
35:11Now just cook them right.
35:12Oh, gosh.
35:14I got the potatoes, the pomegranate, cilantro, a little Herbie salad.
35:18Okay, Danielle, you can really cook now.
35:20Grab the risotto.
35:21Risotto in 20 minutes.
35:23It's going to be risky, but I can do it.
35:24All right?
35:25Less than 10 seconds.
35:26Grab it or regret it.
35:27Grab it or regret it.
35:28Let's go.
35:29Whoo!
35:3125 minutes starts now.
35:37Machete.
35:37So you got your scallops, risotto.
35:39That's classic.
35:40Classic.
35:40A classic risotto takes 20, 25 minutes.
35:42That's bold, because you got to babysit that.
35:45I love that you're getting going with it.
35:46Thank you, Chef.
35:47A risotto in the elimination round is mad in itself.
35:50Have you seen my skullet?
35:52I'm a freaking bad scientist in the kitchen.
35:54If I'm going out, I'm going out with a bang.
35:57Come on, baby.
36:00Okay, Matt, what do you got?
36:01Now I've got a purple potato is going to be a puree.
36:04Okay.
36:04With a bacon jus.
36:06Okay.
36:07And I'm going to fry up a little parsnip to go on top.
36:09Pretty classic.
36:10Pretty straightforward.
36:10Good.
36:11That's not cooking.
36:11Okay, keep going on the puree.
36:12That takes some time.
36:13Thank you, sir.
36:13Come on, baby.
36:15Okay, Danielle, what dish are you making?
36:17So we're going to do a crispy smashed potato with a cilantro aioli and a hard-seared scallop
36:21with a citrus chili vinaigrette and a little pomegranate to finish.
36:24Okay, I like it.
36:25Keep going.
36:25Keep going, okay?
36:26That is rustic.
36:27That's her thing.
36:28Rustic, joyful food.
36:30Just like every day for you, right?
36:31Absolutely.
36:31We're just cooking.
36:32Yeah.
36:34All right, Connor, what do we got?
36:35Chef, I'm going to do a little plan of tostada.
36:37Okay.
36:38Pineapple salsa.
36:39All right.
36:39Okay, I love it.
36:40I'm a California boy, so tostadas right in my wheelhouse here.
36:43Get it, chef.
36:43You've done this before, yeah?
36:44Get it, chef.
36:48Matt, how are the potatoes?
36:50Good.
36:50I just need a ricin.
36:51Those purple potatoes can be really starchy.
36:54Ten minutes to go.
36:55And you're keeping an eye on these scallops?
36:57Yes, sir.
36:57About a turn.
36:58Yeah.
37:00Come on, baby.
37:03Oh, that's not working.
37:04What's the matter?
37:05The potatoes are struggling, so I want these guys to get nice and crispy for the base.
37:08Okay.
37:09We need to crisp these baddies up.
37:10What is that in the pan?
37:11Breakfast?
37:13Oh, man.
37:14Oh, is she frying?
37:14She's going to fry them.
37:16All right, everyone, four minutes left.
37:18Yes, chef.
37:1930 seconds to finish these guys.
37:22You are done.
37:23Oh, you're pretty.
37:24Okay.
37:25You got your risotto.
37:26Is it done?
37:26Yes, sir.
37:26Almost.
37:27Just make sure it's cooked.
37:29Heard, chef.
37:30All right, Matt.
37:31Are the scallops cooked?
37:33Done.
37:34Two minutes left.
37:34It's time to plate.
37:37Bring it together.
37:39It's not a potato challenge.
37:40It's a scallop challenge.
37:42Let's go.
37:43Scallops, butter, lemon.
37:45Guys, come on.
37:47I want you to think about, do I have everything on the dish?
37:51Five, four, three, two, one.
37:55Stop cooking.
37:57Wow, guys.
38:01Naisha, Gordon, welcome.
38:03You know, insanity in the best of ways.
38:05A hard cook with four people up here.
38:07And, Naisha, you'll be proud to know that your whole team pushed right to the end there
38:11and cooked their hearts out for sure.
38:13I believe it.
38:13Let's get into this.
38:14So this is a scallop tostada with a pineapple salsa.
38:22Beautiful presentation.
38:23I love the sort of bright citrus notes coming from the pineapple.
38:28It's got the right cook on the scallops, caramelized on the outside.
38:30It's just opaque succulent in the center.
38:33This is delicious.
38:35Okay, next up, we have a seared scallop with a smoky risotto and a salsa verde.
38:43Scallops, cooked beautifully.
38:45I love the caramelization.
38:46Rice could do with another 90 seconds, I'll be honest.
38:50Just visually to the eye, you can see the kernels, bright white.
38:52They need to be translucent and clear.
38:55The risotto is a little bit tight, but balanced really nicely.
38:59Okay, next up, we have a pan-seared scallop with crispy potatoes
39:03and a little bit of pomegranate seeds, cilantro aioli as well.
39:09Scallop is cooked beautifully.
39:10I love the tang and the freshness coming off of the pomegranate.
39:13It's a really bright note.
39:15Scallops cook beautifully.
39:16It's a shame because the garnish is clumsy and the scallops get lost in translation.
39:20Potatoes could have been a little bit more crispier.
39:21They taste a bit greasy.
39:24Lastly, we have a seared scallop with a purple sweet potato and a bacon jus.
39:34It's really difficult to turn those purple potatoes into something you need
39:37because it's a little bit stanchy.
39:39It needs some help in there.
39:41This bacon, I want more of that and less potatoes.
39:44For me, my scallop was underdone.
39:46Could have used a few more minutes in the pan or some basting.
39:49But otherwise, flavor incredible.
39:51Okay, Gordon, I'm going to start with you.
39:52Which scallop dish was your least favorite?
39:59The dish I'm going to eliminate tonight is...
40:05The scallops with the crispy potatoes and the bacon.
40:11Nyesha, same question to you.
40:13Which scallop dish will you be eliminating?
40:16The dish that I'm eliminating is...
40:23It's going to be the scallop with the purple potato.
40:28Gordon, your vote is for the scallop dish with the smashed potatoes.
40:32Yes.
40:33That dish was cooked by Danielle.
40:35And Nyesha, your vote is for the scallop dish with the smashed potatoes.
40:39The purple potato puree.
40:41Yes.
40:41And that dish was cooked by Matt.
40:44Which means that I have to do...
40:47Something that no one likes to do when we're up here.
40:49I have to cast the deciding vote.
40:52You both deserve to stay, but unfortunately it's a competition
40:55and only one of you can move on.
40:59The dish I'm eliminating tonight...
41:07It's the scallops with the...
41:12It's the scallops with the purple potato.
41:15Matt.
41:17I am so sorry, dude.
41:18Matt's going home.
41:21Matt, your joyful soul has been welcome on Team Arrington.
41:24And I know that you'll be missed.
41:26We wish you all the best.
41:28Thank you, chef.
41:28Besides being married to my wife, my kids, and my grandkids, this is number four.
41:34That's what I'm doing this for.
41:35You've done them proud, my man.
41:37Let me tell you.
41:38And now you've made me the oldest in the competition.
41:42Gordon, represent.
41:43You're never too old to chase dreams.
41:45That's what I say all the time.
41:46Say goodbye to your teammates and head the other way to my man.
41:52Thanks for this chance, man.
41:53It's been awesome.
41:54Keep it going.
41:55Keep it going.
41:56Well done.
42:00We're one person down on Team Arrington, but we're not out.
42:03You were great today in that service.
42:05Proud of you.
42:06And you will be great tomorrow.
42:07What a day.
42:08But I'll be honest, if you thought today was tough, it's child's play
42:12in comparison to what we've got for you next time round.
42:15Good night.
42:16Great job.
42:17Chef.
42:17Man.
42:18Damn.
42:19Your team's going down fast in the Titanic.
42:20We've been in the elimination every cook so far.
42:23Oh, my God.
42:24Good job, Chef.
42:25Good job.
42:27Next time on Next Level Chef.
42:30Good morning, Chef.
42:31How are you feeling?
42:32What's this?
42:33This is my son, Oscar.
42:35Is he our judge for the day?
42:37We've got 30 minutes to reimagine a childhood classic.
42:41Let's do it for the kids.
42:42Go, go, go.
42:43I got haddock, donuts, and cheese.
42:45What am I going to do?
42:47We are cooking.
42:50Is it hot enough?
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