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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.
00:08And 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, you'll all be cooking
00:25an incredible dinner service.
00:27We have asked some friends of ours
00:29to judge seven 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.
00:38Woo!
00:38Get in here.
00:39Everything's a blur this moment.
00:41Stop putting the asparagus in the same place.
00:43It's not preschool.
00:44Let's go.
00:45Absolute madness.
01:06All right.
01:07Oh, wow.
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?
01:38Are you serious?
01:40Sit down.
01:40Take a seat.
01:41Enjoy.
01:41Sit down.
01:42Enjoy.
01:45Machete, what would you like?
01:46I want your beef wellington.
01:48Beef wellington.
01:49Anything else?
01:49Appetizers, what would you like?
01:50Scallops, please.
01:51Scallops.
01:52Love that.
01:53Dessert, anybody?
01:54Tiramisu.
01:54Tiramisu.
01:55OK.
01:56Wellington, tiramisu, scallops.
01:57Let's go.
01:57I'll put my apron on.
01:59Get up.
02:01Are you kidding us?
02:02Seriously?
02:03Oh.
02:04They got excited.
02:06I 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,
02:19it's going to be filled with hungry diners.
02:23Oh.
02:23That's right.
02:23I got this.
02:24For the first time ever, you'll all be cooking
02:28an incredible dinner service.
02:31Hey.
02:32OK.
02:32OK.
02:34I have zero experience with dinner service.
02:37I'm like, somebody call my daddy to pick me up.
02:39I'm scared.
02:41Here's even better news.
02:43There will be a completely separate ingredient drop
02:46for each level.
02:48Oh, wow.
02:48I.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
02:57have 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
03:05to create one stunning cause of the menu.
03:10Let's get it.
03:11Yes.
03:11Let's go.
03:13OK, listen.
03:13Everyone here has served up large parties before,
03:16whether it was working a busy restaurant service,
03:18serving a large holiday dinner for a family meal,
03:21or even a pop-up social media event.
03:24The approach is always the same.
03:25Quantity and quality.
03:28Yes, Chef.
03:28Yes, Chef.
03:30Team Errington, we may be in that basement,
03:32but we will be delivering an amazing starter, that appetizer
03:37that's going to set the tone for the evening.
03:39Yes.
03:39Right.
03:40OK, Team Blaze, 20 minutes later,
03:42we'll be serving the fish course out of the middle level
03:44kitchen.
03:44Yes, Chef.
03:45Team Ramsey, listen up.
03:4620 minutes later, you'll be serving a showstopping meat
03:49entree from that top-level kitchen.
03:51Yes, Chef.
03:52Yes, Chef.
03:53OK, here's the other thing.
03:54The three of us mentors, we're going
03:56to be standing side by side with you, shoulder to shoulder,
03:59grabbing ingredients.
04:00Get it.
04:00Get it.
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 team today.
04:07Come on, with it.
04:08Because we're going to be in the kitchens cooking alongside you,
04:11we've asked some very special friends of ours to come in
04:15and taste from your courses.
04:18And determine a winner.
04:20Now, please welcome three of the most incredible chefs
04:22in the world, seven Michelin stars between them.
04:27Give it up, guys.
04:29Let's go.
04:35First up, let me introduce a phenomenal chef.
04:38He holds two Michelin stars, and our host and mentor
04:41of Next Level Chef Brazil, Alex Atala.
04:45Welcome, Alex.
04:45Chef Alex Atala just looking at me, bucket list, bucket list.
04:51Now holding two Michelin stars for his flagship restaurant,
04:55A Wong, the incredible Chef Andrew Wong.
04:58Whoo!
04:59Whoo!
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,
05:13but now runs her 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.
05:22Whoo!
05:23Whoo!
05:24Claire Smith, wow.
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.
05:39What are you looking for?
05:41I have expectations.
05:43Delicious food.
05:44Claire.
05:44They'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?
05:51And most important thing, don't panic.
05:53I could never do what you guys do in this kind of setting,
05:56but try not to panic and keep things simple.
05:59Let's go. Let's go.
06:00Team Arrington, head to the elevator, and I'll see you shortly.
06:04Good luck, guys.
06:05Here we go.
06:06The pressure is definitely on.
06:09And then you bring these three from the cooking heavens in to judge us.
06:14This place is huge.
06:16Yeah!
06:17Yeah!
06:19We're doing a dinner service.
06:20This is my bag.
06:21We smile.
06:22We welcome our guests into the kitchen.
06:24But at the same time, we're in the basement,
06:26and fine dining is all about finesse,
06:30so 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,
06:38serve 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.
06:52She is!
06:53Yes!
06:54Let's go, team!
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, Chef.
07:04Beautiful.
07:05And who's doing what?
07:06Sauce, protein, garnish.
07:09Garnish.
07:09You've got the knife cuts, bro.
07:11I can help with garnish.
07:11To have team garnish.
07:12There we go.
07:13When we see this platform come down,
07:14we're going to be able to tighten our vision up.
07:16As soon as you have an instinct on protein,
07:19as soon as I see it, I'm going to make it happen.
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 stars, Chef, and judges.
07:33Do we have a plan coming in?
07:34I'm fish.
07:35Okay.
07:35Saucer, veg, bread, veg, good.
07:38Starch, okay.
07:39Let's not get too wrapped into we're going to make this sauce
07:42or we're going to do this thing,
07:43because we don't know what's going to be on that platform.
07:45I'm here with you, I'm cooking with you,
07:46I'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?
07:58Right, first time ever.
08:00Restaurant service, 22 plates.
08:02Yes, Chef.
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.
08:08Yes, Chef.
08:08That's really important.
08:09Yeah.
08:10I'm here.
08:11I'll do as much as I can.
08:12Right.
08:12But you guys need to lead it.
08:17Platform's coming down, guys.
08:19Ooh.
08:20It's game day, baby.
08:21Let's go.
08:22Whoo!
08:28We have scallops on the right.
08:30Scallops.
08:31Scallops.
08:32Scallops.
08:32Yes.
08:34A giant thing of scallops.
08:36I'm like, boom.
08:37I see miso, white miso and sake.
08:41I got to make a miso sake butter to base these bad boys in.
08:45We have peas.
08:46For a sauce, you have white wine here.
08:48Oh, white wine.
08:49You have shallots.
08:50Yes.
08:50Beautiful shallots.
08:51Garlic.
08:51Lemon and orange.
08:53Yeah.
08:53Great.
08:54Watch out.
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 going to come down to communication, teamwork, and strategy.
09:11Oh, we want these microgreens.
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.
09:23Saki miso, scallop.
09:24A miso, scallop.
09:25Okay.
09:26I say no.
09:27I want to go more citrus in French.
09:28I like citrus.
09:29I like citrus.
09:30Let's work together, guys.
09:32This is your dish.
09:33I just want to support your vision.
09:34I want to be a warm sauce.
09:35I'm thinking whole, dude.
09:36Scallops.
09:37Scallops is 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.
09:57Season the miso, season myself.
09:59Okay, Matt, what 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 start
10:04cutting them.
10:06What are you working on, Connor?
10:07Garnish.
10:07The 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.
10:19Okay.
10:20I'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 a winning course.
10:24Yes.
10:25Yes, chef.
10:25I 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?
10:34Cooking'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...
10:48It'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.
10:51I feel excellent.
10:53Come on, baby.
10:55Come on, guys.
10:55Leave yourself time on the back end.
10:58Machete, you good?
10:59How you doing, Machete?
11:00I'm making the sake miso.
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 serve them?
11:06Yeah.
11:06Okay.
11:07Yeah, after I serve them, yeah.
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.
11:17Machete, 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.
11:22There 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?
11:36I 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.
11:48Heard 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 sun-chug pea puree.
12:17Yes, I can do that.
12:19Where's the puree?
12:19Where's our puree?
12:20To 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.
12:36Like, what are y'all thinking?
12:43Do we need the puree?
12:44The more things you put on the plate,
12:46the judges are going to have more things
12:47to point out that aren't right.
12:49Spamble.
12:49Let's skip it.
12:50Yes, chef.
12:51Guys, 20 minutes left, and we plate in 13 minutes.
12:54All right, all right, all right.
12:56Team Blaze, we're going to grab it all.
12:58Okay, here we go.
12:59It's moving.
13:00When the light's green, it's go time.
13:02Yes, chef.
13:02Teamwork.
13:03Go, let's go, let's go.
13:04Yeah, let's go.
13:05All right, grab what we can.
13:06Salmon, grab what we can.
13:08Let's go, let's go.
13:09Salmon, salmon.
13:10Fish is what I do.
13:11Crispy skin, seasoned perfectly.
13:14Let's get it.
13:15Let's get a salmon.
13:16Take a salmon.
13:16Herbs, garnish.
13:18Did we get a starch?
13:19This is crazy to me.
13:21There's so many potatoes.
13:23Really, we're making one plate,
13:25but we're doing it 22 times.
13:27Yeah, we got a starch.
13:28Grab it.
13:29Empty it out, boys.
13:30Empty it out.
13:32Got the capers, got the capers.
13:34You got them?
13:34Okay, good.
13:34Richard.
13:35Yes?
13:36What didn't you grab?
13:37We grabbed it all.
13:38What the hell?
13:39We want it all, Gordon.
13:40We want it all.
13:43Let's go.
13:44Oh, my gosh.
13:45I get to wear the apron.
13:47I think if we have those potatoes tossed in a green sauce,
13:50then we're good.
13:51I love this part of my job,
13:53but yeah, there's a lot of pressure.
13:54The asparagus, we only need the tips.
13:56The fish, make sure that that skin is really dry.
13:59All right, gentlemen, here we go.
14:00Our 40 minutes starts now.
14:01Let's go, boys.
14:02Come on, you boys in blue.
14:04Let's get organized first.
14:05You got a chef knife I could grab?
14:07Chef knife over here?
14:08Here, here, chef.
14:09We'll wipe it down.
14:09I love that I get to cook with the team today.
14:12Give me an apron and a t-shirt and a chef's coat,
14:14and let's go.
14:17We got Chef Richard Blaze on our squad.
14:21I've never seen anything like this.
14:22Look at that!
14:26This would make a killer video.
14:27Okay, it's got to have big flavor.
14:29This is a very simple dish,
14:30but it's got to have big flavors, yeah?
14:32Yeah, chef.
14:33Hi, welcome.
14:33Right this way.
14:36Welcome.
14:39We're cooking for 22 people,
14:42and we're cooking for an esteemed panel.
14:47I don't want to fail today.
14:49I don't want my team to fail today.
14:52Some water for you, sir.
14:53The number one thing that's got to get going
14:55are the potatoes,
14:56so I'm going to jump in with you.
14:57Please.
14:58Tim, you ever cook for a lot of people,
14:59like holiday dinners and stuff?
15:01That's about as big as it gets, honestly.
15:03Okay.
15:03Normally, it's just a few people here and there.
15:04How many people?
15:05How many people is that?
15:06We're talking like 10 max.
15:07So this is a first time for you then, right?
15:09Absolutely, yeah, this is a first.
15:11As a social media chef,
15:13this is not something that I ever get to experience.
15:16I'm feeding people who fit around one table,
15:18so to put 22 beautiful plates together,
15:22it's out of this world.
15:24Guys, you know the Doberman Pinchers, right?
15:26Yep.
15:26You know how their ears stand up.
15:27When we're talking to each other,
15:29that's how we are today.
15:30Yes, sir.
15:30Yes, sir.
15:31All right, Christian, talk to me about this sauce.
15:34Yuzu, capers.
15:35Capers, yep.
15:35Is this a tartar sauce, a remoulade?
15:38This is going to be a remoulade.
15:39I don't want tartar sauce unless it's fried.
15:40A remoulade's going to give brightness
15:41to that pan-seared fish.
15:42Okay, got it.
15:43Make sure that this holds on the plate.
15:45Yeah, I don't want it breaking either, chef.
15:46Okay, got it.
15:47I love it.
15:47Jared, I want to do a demo on the asparagus.
15:49Yeah.
15:50Listen, dude, just be light with this,
15:51especially you.
15:52You're a strong guy.
15:53Yeah.
15:53The skinny ones, we don't need a lot of peeling, right?
15:55Beautiful.
15:55All right?
15:56Yep.
15:56We want to see that we peeled.
15:57Got it.
15:57Okay.
15:59Let's go.
16:0035 minutes left.
16:01Yes, chef.
16:02Are the potatoes cooking?
16:04Potatoes are on.
16:04Okay, good.
16:05Okay, Darian.
16:06Now, listen, you do fine, Donnie.
16:07So we do, baby.
16:08Yeah, tell me about your restaurant.
16:09It was not the first upscale Jamaican restaurant
16:12in the country, too.
16:13Really?
16:13It's in Buffalo, yeah.
16:14People always ask me, is there a need for Jamaican food?
16:17I'm like, no, but if you make it, it'll come, right?
16:19Yeah, well, there's always a need for delicious food, right?
16:21Yes, chef.
16:21Okay.
16:22It's a little pressure.
16:23The main part of this dish is a protein,
16:25and that relies on me to make sure that's perfect.
16:29Let's go.
16:32How long are you going to be on those radishes, buddy?
16:34Matt, come on, bud.
16:35Yes, sir.
16:35Yes, ma'am.
16:35You're not going to get your time back, right?
16:37Yes, chef.
16:38Yes, chef.
16:38Do you guys want this or not?
16:39Yes, chef.
16:40Yes, chef.
16:40The intensity is astronomical.
16:43Machete, I want a nice, beautiful miso on that.
16:46What a plenty, okay?
16:47Yes, chef.
16:47Everybody happy with the dish?
16:48Very, very happy.
16:50I'm going to do nine of these just for the judges, okay?
16:53Yeah, separate them.
16:55Separate them.
16:56Judge.
16:58Judge.
16:58I need scallops here.
16:59Miso glaze over the top.
17:00Let's go.
17:01Start plating, guys.
17:01Start plating.
17:02Scallops.
17:03I got scallops.
17:04Machete, you have to move, guys.
17:05Woo!
17:06Let's go.
17:07Come on, Bubba.
17:07Come on, Bubba.
17:08Two at a time.
17:08Guys, are we saving the most beautiful plates for the judges?
17:11These are the judges, okay?
17:12Look, they're already ready to go as they are, okay?
17:14Judge is at the end.
17:14Put it at the end.
17:15Behind.
17:16Behind.
17:17We need one more scallop for this one.
17:18I need one more scallop, guys.
17:19We need one more scallop.
17:20And I need this to have more miso.
17:2290 seconds, guys.
17:24These are our judges.
17:25I want them to have extra citrus.
17:27Doors open, guys.
17:28Start loading.
17:29I need 22 dishes in that elevator.
17:31Now, let's go.
17:32Let's go.
17:33You have the judges' dishes, Danielle, right?
17:36Don't forget which ones they are, please.
17:38Judges' dishes are where?
17:39Where's the judges?
17:40I'm not sure which ones are judges.
17:42Which ones are judges?
17:44I literally set aside these scallops perfectly for the judges.
17:48I waited to cook them to the very end.
17:50Where's the salt?
17:51Where's the vinegar end?
17:51Doors are closing.
17:53Machete!
17:53Machete!
17:54Get in!
17:54Get in!
17:55Come on, Machete.
17:59Machete!
17:59Machete!
18:00Get in!
18:01Take it!
18:01Take it!
18:01We got it!
18:02We got it!
18:02We got it!
18:02We got it!
18:04We got it!
18:07Good job, guys.
18:07I'm proud of you.
18:08Love you.
18:08Best cookie.
18:09I love you, too.
18:10Big guy.
18:11I ain't ever seen myself move that fast.
18:14Wow.
18:17I'm going to set my silver tray down, then we're going to play.
18:20And I'm grabbing that one.
18:21Smiles.
18:23Chefs, it's an absolute privilege and an honor to have you with us today.
18:27Thank y'all for being with us.
18:30It looks good.
18:31How are you doing, ladies, this evening?
18:35This looks great.
18:36Yeah.
18:36I'm very healthy, as well.
18:38How are y'all?
18:39Good evening, Chefs.
18:40Thank you so much for being with us today.
18:42We're starting you with our first quarter of some of the night.
18:44We have a beautiful miso and sake seared scallop.
18:47You notice the beautiful peas in season.
18:50So we wanted to grace you with a radish and pea salad,
18:52with some of that pea sprout on top to lift the dish.
18:56What are y'all sipping on tonight?
18:59I deliver my best performance to date.
19:02The machete comes over.
19:04What y'all sipping on?
19:05What are y'all sipping on?
19:06White.
19:07White.
19:07It's going to go perfect with this thing.
19:09Yes, sir.
19:10Scallops with the white.
19:11Hey, that's how they do it in Texas.
19:14Enjoy.
19:14Y'all enjoy.
19:14Have a beautiful evening.
19:16It's colorful, isn't it?
19:18That's good.
19:19Let's do it.
19:19Yeah.
19:20Let's get in there.
19:25They are beautifully cooked scallops, aren't they?
19:27Mm.
19:27Really.
19:28Perfectly cooked.
19:29Yeah.
19:30Really nice caramelization on them.
19:32Just a little bit medium rare in the center.
19:34Beautiful.
19:36Did you get any miso?
19:37No.
19:38No.
19:39What was the vinegar at?
19:40Herb oil or basil oil.
19:42It's still missing a kick.
19:44You want something distinct about the flavor.
19:46They play safe.
19:47Mm.
19:48Everything seems very, very nice.
19:50Yeah.
19:51But nothing, like, really punchy.
19:55To make you go, oh, wow, I'm going to remember this dish forever.
19:58That's the only, but it's a really lovely place of food.
20:01Yeah.
20:02Mm.
20:02The platform is moving.
20:04Here we go.
20:05Three, two, one.
20:08Let's go.
20:09Let's go.
20:10Oh, shoot.
20:11Lamb loin.
20:12Filet.
20:13Filet.
20:14We definitely want to go with the filet instead of the lamb loin.
20:17There's mushrooms here.
20:18Parsley left.
20:18We got mushrooms.
20:19I got garlic.
20:20We need veg.
20:21Veg.
20:22Potatoes.
20:22We got potatoes or not?
20:23Uh, I don't.
20:24Hey, you want port?
20:25Do we want tomato?
20:27What is that?
20:28I got potatoes.
20:30Take it.
20:30Take it.
20:31Take it.
20:31Some chili.
20:32Oh, my God.
20:34Oh, my God.
20:36Whoo!
20:36Love that.
20:38OK.
20:39Great grab here.
20:40Really good.
20:40Do we want to do anything with these tomatoes?
20:42Do we have a plan?
20:43Good news is filet, yes?
20:44Yes.
20:45Tarragon maybe for the sauce.
20:47Got beef too.
20:47And there's, well, beef for mushrooms.
20:49Mytaki is beautiful.
20:49Mytaki mushrooms.
20:50Port wine sauce, shall we reduce that down?
20:52I was thinking also throwing in some plum for sweetness.
20:54Plum and port wine?
20:55Yes, chef.
20:55Yeah, good.
20:56Love that idea.
20:57Chef, if you could start the cream sauce first on the mushrooms.
21:00Cole was like, you could tell she's done this before.
21:02The balls to be like, Chef Ramsay gets started on the mushrooms.
21:06Like, oh my God.
21:07OK.
21:08OK, ladies.
21:0940 minutes start now.
21:10Let's go.
21:11Ladies, tell me, who's doing what, please?
21:13Uh, me and Gabby are starting on the filet.
21:15Good.
21:16I'm doing the, uh, port wine sauce, Chef.
21:18Good.
21:19And then, uh, Amber.
21:21How you feeling, girl?
21:21I feel good.
21:22So I'm gonna do like one-inch cubes.
21:24Is that OK?
21:24Beautiful.
21:25Amber, you calling us?
21:26We're right here?
21:27Yes.
21:27Afterwards, get that cream in the pan.
21:29Yes, yes.
21:29I'm gonna go straight to do that next.
21:31I have one job basically today, and it is to get the potatoes right.
21:35This is so scary.
21:36Who knew food could be so scary?
21:42I think the heat's a little hot.
21:43Yep.
21:44We're not gonna overcook it, right?
21:45Nope, nope.
21:45All right, if you see this white stuff coming out of the salmon, that means it's getting overcooked.
21:49But the skin is super crackly, dude.
21:51You happy with it?
21:51Yes, Chef.
21:52Very happy.
21:54Everyone in our dining room is a VIP, right?
21:56Yes, Chef.
21:56I say that in my restaurant.
21:57I don't care who you are.
21:58If you're in our restaurant, you're a VIP.
22:00Yes, Chef.
22:02Chef, how are we feeling about crispy shallots?
22:04Um, I kind of like it.
22:05You guys okay with crispy shallots?
22:07Yes, Chef.
22:07Yeah, I love crispy shallots.
22:08Yes.
22:08I noticed that we have a ton of shallots.
22:10I can shred these things up on the mandolin and just toss them in the fryer.
22:14Hit them with some salt and they're good to go.
22:1618, 20, 22.
22:17All right, our plates are laid out.
22:20Tim, what's going on with the potatoes, dude?
22:22I think they're good, but if you want to double check, they might need another 60 seconds.
22:27Okay, in 60 seconds, wrap them out.
22:29Let them cool a little bit before we toss them in the chimichurri, right?
22:32Yes, Chef.
22:33So lots of oil in there.
22:34Get them nicely seasoned.
22:35Yes, Chef.
22:36All seasoned from a height.
22:37So look, it's all from a height.
22:39Yes, Chef.
22:39So look, in there.
22:41Okay.
22:42Do you have any idea how excited I am to have Claire Smith here?
22:44That woman is a powerhouse.
22:47Good.
22:48And then one more.
22:49Five is enough.
22:5122 fillets at one time is a little outrageous.
22:54Do not overcook your steaks, okay?
22:56Yes, Chef.
22:56Ladies, we are 10 minutes down, 30 minutes to go.
22:59We're in great shape.
23:01We are moving, ladies.
23:02Yes, Chef.
23:02We are moving.
23:06Yes, Chef.
23:06We are plating in five minutes.
23:08Yes, Chef.
23:09Chef, now do I get more color on these?
23:10You don't want them too dark.
23:12Are they crispy?
23:13They're crispy.
23:13Okay, then they're done.
23:15All right, how are we doing on the potatoes?
23:16These potatoes are cooked, no?
23:18You said 60 seconds.
23:20Oh, .
23:21I have one job here, really, and it's these potatoes.
23:25Ha, ha, ha, ha, ha, ha, ha, ha.
23:26When I look over, and I see Christian's got it under control.
23:30How are we doing, dude?
23:32Potatoes, a little over.
23:34.
23:35These Michelin star chefs are about to taste overcooked potatoes.
23:39That's not gonna happen.
23:40The ones that are smashed and broken, okay?
23:42We're not gonna play those.
23:43We're not playing those.
23:44If you say, I got this, don't worry about it,
23:46then I'm gonna walk away from you and be like,
23:48you got it.
23:49So I'm a little shocked.
23:55All right, Christian.
23:57That's all of them?
23:58Be really mindful of them.
23:59Yes, Chef.
24:00The ones that are smashed and broken, okay?
24:01We're not gonna play those.
24:02We're not playing those, Chef.
24:03Can I separate them?
24:04Yeah.
24:05Can you do that?
24:05I mean, if you got time.
24:07They're definitely overcooked.
24:08I can see it on Chef Blazel's face like,
24:09we shouldn't serve this.
24:11We're plating in five minutes.
24:15How far for those mashed potatoes?
24:17Probably like five minutes, Chef.
24:18Great.
24:19Let's go, ladies.
24:20We got this.
24:21Yes, Chef.
24:21Yes, Chef.
24:22How's that sauce?
24:23Coming along, Chef.
24:24I'm giving a taste.
24:25Right, beef stock.
24:26That's on there now.
24:28Reducing down.
24:29Put the butter in there at the end.
24:31It's gonna be delicious.
24:31Oh, yeah.
24:32Okay.
24:34Mushrooms in a la creme.
24:35Bacon is nice and reduced down.
24:37Get it nicely caramelized.
24:38Love that.
24:40There you go.
24:42We're working as a team, ladies.
24:43Gordon girls!
24:44Gordon girls!
24:47I'm putting the asparagus back in here.
24:49Okay.
24:50Darian, is the fish ready to plate?
24:52Yes, Chef.
24:53It's go time, guys.
24:54Let's go.
24:54Plate, plate.
24:55Potatoes in the middle.
24:56Are you trying to hide them?
24:57Yes.
24:58Okay.
24:58Just give me one that I can see, though.
24:59Is that enough for 22 plates?
25:01I think so.
25:02Okay.
25:02Let's go, team Blaze.
25:03Come on, boys in blue.
25:04Boys in blue.
25:05Okay.
25:05Stop putting the asparagus in the same place.
25:07It's not preschool yet.
25:08Let's go.
25:09This plate has got fingerprints all over it.
25:10You gonna serve that to Alex Atala?
25:12Fingerprints?
25:13Claire Smith is gonna destroy you guys for this.
25:15Let's go.
25:16Who's wiping plates?
25:16I got greasy hands here.
25:18The elevator's coming in two minutes.
25:19We gotta get these plates in that elevator.
25:21I'm really stressed right now.
25:22I don't think I've ever dressed more than four plates at once.
25:27So this is just absolute madness.
25:30Does every plate have everything we need on it?
25:32We gotta have a plan when the door opens.
25:33Let's go.
25:34You gotta go.
25:35Elevator's open.
25:37Let's go.
25:37Let's go right now.
25:38Two minutes.
25:39Leave him.
25:39Go, go, go.
25:40Two minutes.
25:41Let's go.
25:42Let's go.
25:42No, no.
25:43You're taking the plates from here?
25:44Yeah.
25:44Let's go.
25:45This floor is slippery.
25:46Be careful.
25:47Guys, we gotta go.
25:48Everyone.
25:48How many plates do we have left?
25:50Let's go.
25:50Someone's gotta go back.
25:51Two left.
25:51I got it.
25:52I got it.
25:52Take these.
25:53Go, go, go, go, go, go.
25:55Which three are for the judges?
25:56These three.
25:57You and me.
25:57You and me.
25:58Not this one.
25:58You and me.
25:58Not that one.
25:59Not that one.
25:59Got another one for the tray.
26:00I got plenty of towels.
26:02Good luck.
26:03Let's go.
26:04Wipe, wipe, wipe, wipe, wipe, wipe.
26:10Chefs.
26:11Good evening.
26:12Good evening.
26:14Wow.
26:14Wonderful.
26:16Go right here.
26:18Excuse our size.
26:20Small guys.
26:21Chef Tim will explain the dish for you.
26:23Tonight we have a pickled citrus remoulade with a pan-seared salmon, chimichurri potatoes,
26:30as well as a melange of vegetables.
26:32Good.
26:33Well, it looks great.
26:34Thank you so much.
26:35Thank you very much.
26:37The sauce fits well with everything.
26:39Mmm.
26:40The sauce has got a really nice acidity.
26:42It's super fresh.
26:43It's a lovely sauce, but I could have easily had more seasoning.
26:46Yeah.
26:47Salmon's perfectly cooked.
26:48Mmm.
26:49Lovely crispy.
26:50Yeah.
26:51It's really clever cooking, really good use of ingredients.
26:54The potatoes overcook it.
26:56Yeah.
26:56I wish they'd played stronger with some of the flavors.
26:59Be a little bit more bold with that.
27:01Yeah.
27:01Really, absolutely.
27:04We start plating in seven minutes, ladies.
27:06All right, chef.
27:07Come on, reduce, reduce, reduce, reduce.
27:08Let's go.
27:09The sauce isn't reducing fast enough.
27:11I got to get more pans and separate so that way there's less to reduce.
27:15I know time's ticking.
27:17How's that coming down now?
27:18I just separated, chef.
27:19That's good.
27:20Smart, smart, smart.
27:21This is it here, right?
27:22Yes, chef.
27:22Good.
27:24That is the money girl.
27:25I can feel it in the air, ladies.
27:26It's winning.
27:27It's winning.
27:27We're gonna go all hands on deck now with the potatoes.
27:30Yes, chef.
27:31Okay, on there.
27:32And squeeze.
27:33Good girl.
27:34Beautiful.
27:36Lady, we got this.
27:37We got this.
27:38The potatoes better be right.
27:40You cannot mess anything up.
27:42Go with salt.
27:42Salt, okay.
27:43I'm hoping there's enough butter and richness.
27:46I'm hoping I seasoned it perfect.
27:47Okay, ladies.
27:48Let's start dressing.
27:49Let's go.
27:50We're gonna go pomme, swoosh, filet, middle, mushrooms a la creme on top, and then the pour wine
27:56around.
27:56That elevator's gonna be here any minute now.
27:58Let's go.
27:59Let's go.
27:59Come on.
28:00Let's go.
28:01We got this.
28:04This is a sauce boat for the judge's plate.
28:06Don't sauce those plates, okay?
28:09The elevator's here.
28:10I'm going.
28:10I got it.
28:11Let's go.
28:12Let's get the plates on there.
28:13Let's get there.
28:14Okay, hurry.
28:15That looks beautiful.
28:16Let's go.
28:1790 seconds to go.
28:18Seriously.
28:19Hand it to me, Cole.
28:19Go, baby.
28:20Hold up.
28:21Sherval.
28:22Sherval.
28:22Give me a sherval.
28:24There's one more.
28:24There's one more plate here as well.
28:26We need the greens.
28:27I got it.
28:27I got it.
28:27One more is missing greens.
28:29I'll break it off.
28:30I got it.
28:31I got it.
28:31I got it.
28:32Consistency is the name of the game, yes?
28:34Yes.
28:34Thank you, Chef.
28:36Good job.
28:44Here we go.
28:46Here we go.
28:50It looks pretty.
28:52Oh, no.
28:53It looks great.
28:54The bruise are interesting.
28:56Tonight, for you, we have a beautiful fillet.
28:59with a caramelized plum and port wine reduction, a mushroom a la creme, and some infused palm
29:06puree with a pickled blackberry.
29:08Wow.
29:09Thank you very much.
29:10How was it?
29:11Amazing.
29:14How's the view from the top?
29:15Beautiful.
29:16You should see it.
29:18And you all look amazing.
29:19This is the best view, yes.
29:21Thank you, Chefs.
29:22Please enjoy.
29:22Enjoy.
29:24Very elegant presentation.
29:26Yeah, it's very refined, isn't it?
29:30I'm impressed that they made, like, a meat-based sauce in such a short time.
29:35The sauce is really nice.
29:36I wish I had more, actually.
29:38Mm.
29:38It's the classic fillet of beef, but beautifully done.
29:41Yeah.
29:41My fillet, it is lightly overcooked.
29:46Maybe too caramelized.
29:47Okay.
29:48Yeah.
29:49Dry sensation.
29:50Yeah, yeah, yeah.
29:50Seared too hard.
29:51The potato puree could be...
29:53Even softer.
29:54More luxurious.
29:55Yeah.
29:56Yeah.
29:56A lovely, lovely plate of food again, huh?
29:59All three plates of food are really nicely executed.
30:01Will be a difficult choice.
30:02Yeah.
30:10Judges, how was that?
30:12Incredible.
30:14Should we start with the appetizer?
30:16Appetizer was beautiful.
30:17Lovely colors, scallops cooked perfectly.
30:21The only thing that we said was slightly on a negative on that, of course, is that we thought the
30:26miso was very subtle.
30:28Interesting.
30:28Would have loved to have, like, a real kick of some sort.
30:32All right, what do we think about the middle floor?
30:35For me, salmon was perfect.
30:38Nice combination, nice contrast between flavor and acidity.
30:42But we expected a bit more from the potatoes.
30:46Yeah.
30:47And that's the most beautiful course from the top floor.
30:49The fillet.
30:50Yeah, I mean, I think it was the most visually beautiful dish.
30:53The most refined, elegant dish.
30:55There's nothing else about that dish.
30:57It was just, it was perfectly executed.
30:59Wow.
30:59There might have been some comments about some of the beef being slightly over charred around the edges.
31:06As in, over sort of caramelized?
31:09Yeah.
31:10Seared?
31:10A little bit dry on the edge.
31:14Damn.
31:14Okay.
31:15Right.
31:16Um, I guess the big question is, what was the best course of the night?
31:20And most importantly, the least successful dish, the dish that will take them into the elimination.
31:26It was really hard because all three were really good.
31:29It was, yes, to pick a winner, but the harder one was actually to pick the bottom tee.
31:43Welcome back.
31:45Wow.
31:47Seven Michelin stars between the three of these chefs is crazy.
31:52I am more nervous for this judging than I have been for the entire competition.
31:58Alex, Claire and Andrew have given us their decision and it wasn't easy, let me tell you.
32:03Claire, how would you round up the experience?
32:06I mean, all three dishes were superbly executed.
32:10It was so, so close.
32:11So I think you all did incredibly well.
32:13That means a lot.
32:14Thank you, Chef.
32:14Listen, please give these three incredible chefs a big round of applause.
32:18Thank you, guys.
32:19Andrew, Alex, and Claire.
32:25Let's get back to business.
32:27Because you all cooked as one dynamic team, you'll all be judged as one dynamic team.
32:34The team that cooked the most successful course of the night will be safe from elimination
32:39and will be cooking on that top level next time round.
32:43However, the team with the least successful course for the first time ever will all go in
32:50to the elimination cook-off together.
32:56And one of you will be eliminated.
33:01Okay, guys.
33:02The team that delivered the best course of the evening as judged by our Michelin-starred chefs
33:13was Team Blaze.
33:16Let's go!
33:17Let's go!
33:18Let's go!
33:19Let's go, Blaze!
33:20Let's go, Blaze!
33:21The boys in blue, head back to the lounge.
33:24Come forward, boys.
33:24Show yourselves.
33:25On three, Blaze.
33:26One, two, three.
33:27Blaze!
33:30You heard our judges.
33:32This came down to very fine details.
33:36The team that created the least successful course of the night and who will be heading into
33:42the elimination is...
33:47Team Arrington.
33:50Wow.
33:51We live as a team and we die as a team.
33:53Not one of us will take the sword.
33:56Team Ramsey, you're all safe.
33:58Well done.
33:59Good job.
34:00Truly.
34:00Well done.
34:01Good job.
34:03Okay, Team Arrington, you're all gonna get a chance at redemption.
34:07We're giving you a second chance to impress with scallops.
34:1025 minutes to create a reimagined scallop entree.
34:15Understood?
34:16Yes, Chef.
34:17Okay.
34:17Head to the elevator.
34:18I'll see you soon.
34:19Good luck, guys.
34:19Good luck.
34:20Head up, guys.
34:22Don't cook those scallops too early.
34:23Fight all the way to the end.
34:24Yes.
34:25We got this.
34:30Let's do it, y'all.
34:32Just cook.
34:33Let's cook, baby.
34:34Coming right here.
34:35I'm on the end.
34:36I'm over there.
34:37This is me.
34:38We are a team, but it really does kind of feel like every man for themselves, to be super honest.
34:43Okay, Team Arrington, how are we doing?
34:45We doing good?
34:45And I'm not going home.
34:46So you basically had a warm-up, cooking scallops, and now you get to do it to keep yourself in
34:51this competition.
34:52Yes, Chef.
34:53You have 25 minutes to cook the most delicious, most beautiful scallop entree.
34:58Erg, Chef.
34:59Ready to go?
34:59Let's lock in on the door.
35:04It's on the way.
35:05When it's green, let's go.
35:09Let's go, Team Arrington.
35:12Grab your scallops.
35:13Big flavors, right?
35:16Chicken skin.
35:17You got purple potatoes.
35:18The first thing I see is the purple potatoes.
35:20And then I see bacon.
35:21I have all the ingredients I wished for.
35:23Now just cook them right.
35:24Oh, gosh.
35:25I got the potatoes, the pomegranate, cilantro, a little herby salad.
35:29Okay, Danielle, you can really cook now.
35:32Grab the risotto.
35:33Risotto in 20 minutes.
35:34It's gonna be risky, but I can do it.
35:36All right?
35:36Less than 10 seconds.
35:37Grab it or regret it.
35:38Grab it or regret it.
35:40Let's go.
35:40Whoo!
35:4225 minutes starts now.
35:48Machete.
35:49So you got your scallops risotto.
35:50That's classic.
35:51Classic.
35:52A classic risotto takes 20, 25 minutes.
35:54That's bold, because you gotta babysit that.
35:56I love that you're getting going with it.
35:58Thank you, Chef.
35:58A risotto in the elimination round is mad in itself.
36:02Have you seen my skullet?
36:03I'm a frickin' bad scientist in the kitchen.
36:06If I'm going out, I'm going out with a bang.
36:09Come on, baby.
36:11Okay, Matt, what do you got?
36:13I've got a purple potato.
36:14It's gonna be a puree.
36:15Okay.
36:16With a bacon jus.
36:18Okay.
36:18And then I'm gonna fry up a little parsnip to go on top.
36:20Pretty classic.
36:21Pretty straightforward.
36:22Okay, that's my cooking.
36:23Okay, get going on the puree.
36:24That takes some time.
36:24Thank you, sir.
36:25Come on, baby.
36:26Okay, Danielle, what dish are you making?
36:28So we're gonna do a crispy smashed potato with a cilantro aioli and a hard-seared scallop
36:33with a citrus chili vinaigrette and a little pomegranate to finish.
36:36Okay, I like it.
36:36Keep going, keep going, okay?
36:38That is rustic.
36:39That's her thing.
36:40Rustic, joyful food.
36:41Oh, yeah.
36:41Just like every day for you, right?
36:43Absolutely.
36:43We're just cooking.
36:46All right, Connor, what do we got?
36:47I'm gonna do a little plan of tostada.
36:49Okay.
36:49Pineapple salsa.
36:50All right.
36:51Okay, I love it.
36:52I'm a California boy, so tostadas right in my wheelhouse here.
36:54Get it, Chef.
36:55You've done this before, yeah?
36:56Yes, Chef.
36:57Ooh, look at them knife skills.
36:58Ooh, look at them knife skills, boy!
37:00All right, Matt, how are the potatoes?
37:01Good, I just need to rice them.
37:02Those purple potatoes can be really starchy.
37:06Ten minutes to go.
37:07And you're keeping an eye on these scallops?
37:08Yes, sir, by the turn.
37:09Yeah.
37:12Come on, baby.
37:14Ooh, that's not working.
37:16What's the matter?
37:16The potatoes are struggling, so I want these guys to get nice and crispy for the base.
37:20Okay.
37:20We need to crisp these baddies up.
37:22What is that in the pan?
37:23Breakfast?
37:24Oh, is she frying?
37:26Whoa.
37:26She's gonna fry them.
37:27All right, everyone, four minutes left.
37:29Yes, Chef.
37:3030 seconds to finish these guys.
37:33You are done.
37:35Oh, you're pretty.
37:36Okay, you got your risotto?
37:37Is it done?
37:38Yes, sir.
37:38You almost, you almost seen.
37:39Okay, got it.
37:39Just make sure it's cooked.
37:40All right, Matt.
37:42Are the scallops cooked?
37:44Done.
37:44Two minutes left.
37:46It's time to plate.
37:49Bring it together.
37:50It's not a potato challenge.
37:52It's a scallop challenge.
37:53Let's go.
37:55Scallops, butter, lemon.
37:56Guys, come on.
37:58I want you to think about, do I have everything on the dish?
38:02Five, four, three, two, one.
38:06Stop cooking.
38:08Wow, guys.
38:14Naisha, Gordon, welcome.
38:16You know, insanity in the best of ways.
38:18A hard cook with four people up here, and Naisha, you'll be proud to know that your whole
38:23team pushed right to the end there and cooked their hearts out for sure.
38:26I believe it.
38:26I believe it.
38:26Let's get into this.
38:28So this is a scallop tostada with a pineapple salsa.
38:35Beautiful presentation.
38:36I love the sort of bright citrus notes coming from the pineapple.
38:41It's got the right cook on the scallops caramelized on the outside.
38:44It's just opaque succulent in the center.
38:46This is delicious.
38:48Okay, next up, we have a seared scallop with a smoky risotto and a salsa verde.
38:57Scallops cooked beautifully.
38:58I love the caramelization.
38:59Rice could do with another 90 seconds, I'll be honest.
39:03Just visually to the eye, you can see the kernels bright wide.
39:06They need to be translucent and clear.
39:08The risotto is a little bit tight, but balanced really nicely.
39:12Okay, next up, we have a pan-seared scallop with crispy potatoes and a little bit of pomegranate
39:19seeds, cilantro aioli as well.
39:22Scallop is cooked beautifully.
39:24I love the tang and the freshness coming off of the pomegranate.
39:26It's a really bright note.
39:27Scallops cooked beautifully.
39:29It's a shame because the garnish is clumsy and the scallops get lost in translation.
39:33Potatoes could have been a little bit more crispier.
39:35They taste a bit greasy.
39:38Lastly, we have a seared scallop with a purple sweet potato and a bacon jus.
39:47It's really difficult to turn those purple potatoes into something you need because it's a little
39:51bit stanchy.
39:52It needs some help in there.
39:54This bacon, I want more of that and less potatoes.
39:57For me, my scallop was underdone.
40:00Could have used a few more minutes in the pan or some basting.
40:02But otherwise, flavor incredible.
40:04Okay, Gordon, I'm gonna start with you.
40:07Which scallop dish was your least favorite?
40:12The dish I'm going to eliminate tonight is the scallops with the crispy potatoes and the bacon.
40:25Nyesha, same question to you.
40:26Which scallop dish will you be eliminating?
40:30The dish that I am eliminating is gonna be the scallop with the purple potato.
40:41Gordon, your vote is for the scallop dish with the smashed potatoes.
40:45Yes.
40:46That dish was cooked by Danielle.
40:48And Nyesha, your vote is for the scallop dish with the purple potato puree.
40:54Yes.
40:55And that dish was cooked by Matt.
40:58Which means that I have to do something that no one likes to do when we're up here.
41:02I have to cast the deciding vote.
41:05You both deserve to stay, but unfortunately it's a competition and only one of you can move on.
41:12The dish I'm eliminating tonight...
41:20It's the scallops with the...
41:25It's the scallops with the purple potato.
41:28Matt.
41:30I am so sorry, dude.
41:32Matt's going home.
41:33Oh.
41:34Matt, your joyful soul has been welcome on Team Arrington.
41:38And I know that you will be missed.
41:39We wish you all the best.
41:41Thank you, chef.
41:41Besides being married to my wife, my kids, and my grandkids, this is number four.
41:47That's what I'm doing this for.
41:49You've done them proud, my man.
41:50Let me tell you.
41:51And now you've made me the oldest in the competition.
41:55Gordon, represent.
41:56You're never too old to chase dreams.
41:58That's what I say all the time.
41:59Say goodbye to your teammates and head to the elevator, my man.
42:03Well done.
42:05Thanks for this chance, man.
42:07It's been awesome.
42:07Keep it going.
42:08Keep it going.
42:09Well done.
42:13We're one person down on Team Arrington, but we're not out.
42:16You were great today in that service.
42:18Proud of you.
42:19And you will be great tomorrow.
42:20What a day.
42:21But I'll be honest, if you thought today was tough, it's child's play in comparison to
42:26what we've got for you next time around.
42:28Good night.
42:29Great job.
42:30Man.
42:32Damn.
42:32Your team's going down faster than the Titanic.
42:34We've been in the elimination every cup so far.
42:36Oh, my God.
42:40Next time on Next Level Chef.
42:43Good morning, chef.
42:44How are you feeling?
42:46Who's this?
42:46This is my son, Oscar.
42:49Is he our judge for the day?
42:50We've got 30 minutes to reimagine a childhood classic.
42:54Let's do it for the kids.
42:55Go, go, go.
42:56I've got haddock, toenuts, and cheese.
42:59What am I going to do?
43:00We are cooking.
43:03Is it hot enough?
43:04You can't do this to me today.
43:05I'm going to miss the platform.
43:06You've got to send.
43:07You've got to send.
43:08It's supposed to be a childhood memory, not a nightmare.
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