- 2 hours ago
- #realitycentralusa
Next Level Chef Season 5 Episode 5
#
#RealityCentralUSA
"If you enjoyed this video and want to support our team by helping us fund our late-night coffee needs, please donate via PayPal! ☕️
A small act – a big impact. Thank you all so much! ❤️"
Donate at: [https://www.paypal.me/ngaxo]
#
#RealityCentralUSA
"If you enjoyed this video and want to support our team by helping us fund our late-night coffee needs, please donate via PayPal! ☕️
A small act – a big impact. Thank you all so much! ❤️"
Donate at: [https://www.paypal.me/ngaxo]
Category
😹
FunTranscript
00:00Previously on Next Level Chef.
00:02I'm putting together a team that
00:03is going to absolutely dominate.
00:05Ayesha's coming out of fighting.
00:07This is the first cook in Team Arrington,
00:08and I just want to impress her.
00:09Now, now, now, now, now.
00:10Oh.
00:12The winning dish is Christian.
00:15Top dish, first round.
00:17You have one last chance to save yourselves
00:20in this competition.
00:21I can't look right now.
00:23I'm still here.
00:24Woo!
00:25And tonight, there are monsters on this one.
00:29Oh, my god.
00:31I have trouble with proteins that
00:33still have their heads on them.
00:35Woo!
00:36He was moving like a samurai in there.
00:39It's squishy, slimy.
00:41Ooh!
00:42Ouch.
00:43Holy .
00:43What is it?
00:44Medage!
01:01Oh, man!
01:03Yeah!
01:03Let's go.
01:04Back at it again, baby.
01:05Let's go.
01:06Right.
01:07How's everybody feeling?
01:08Great, Chef.
01:09Ready to go again?
01:10Yes, Chef.
01:12Love it.
01:13OK, trailblazers.
01:15Let's go.
01:15Chef.
01:16I mean, let's be honest.
01:17Last time, we showed the other teams exactly how it's done.
01:20You set the tone.
01:21Yeah.
01:22Christian put us on top, so now it's
01:24your job to keep us up there.
01:25Let's maintain that advantage.
01:27Can we do it?
01:28Yes, Chef.
01:28What are we doing?
01:29Team Arrington, thanks to Emerson's performance
01:33in the elimination cook-off, we are heading
01:35to the middle level.
01:37Team Ramsey, we are down one, right?
01:40The only way is up from now on in, OK?
01:43Yes, Chef.
01:44You guys ready for your next challenge?
01:46Yes, Chef.
01:47Good.
01:47Good, because it is a big one.
01:50Let's go.
01:51This one will test even the most experienced of chefs.
01:56Because today, when that platform comes down,
02:00it will only have three huge items on it.
02:07OK.
02:08OK.
02:09Only one giant protein for each level.
02:13Everyone terrified?
02:15No, Chef.
02:16You should be.
02:18When the platform comes down, there's
02:21going to be three large whole fish straight off the boat,
02:25and your team has to grab one whole fish
02:28and work together to break it down and portion it out
02:31before you even start cooking.
02:33Yes, Chef.
02:34I have trouble with proteins that
02:36still have their heads on them.
02:38I'm not a fan of looking at the face of the protein
02:42that I am about to cook.
02:44Guys, I understand.
02:45Cooking fish is no joke.
02:47It requires a lot of finesse.
02:49And trust me, the line between perfectly cooked and overdone
02:54is razor thin.
02:56Got it?
02:57Yes, Chef.
02:58But there's also one more thing on the line today.
03:02Oh, of course.
03:03Besides just winning the challenge for your team,
03:06the best dish of the day will also win...
03:16The incredible next level immunity pin.
03:20That immunity pin on your apron is your safety net.
03:23If you ever find yourself in an elimination cook-off,
03:25you can play it, and your mentor will have to choose someone else
03:28from your team to take your place.
03:30But listen up.
03:32This season, for the first time ever,
03:34we are only giving out one pin.
03:37That's right.
03:38It's that elusive.
03:39Only one of you here today can earn this pin.
03:43Make sure it's you.
03:45Understood?
03:46Yes, Chef.
03:47Yes, Chef.
03:48Only one immunity pin?
03:50Only one?
03:51It would just be like a little flexi-flex to have on my apron.
03:55It would be a nice little security net, you know?
03:58Because anything can happen.
03:59All right, Team Blaze, we're headed to the top-level kitchen.
04:01Let's go.
04:02Time to huddle up.
04:09Holy fish.
04:11Hey.
04:12Let's go, baby.
04:13All right.
04:13I'm going to grab this one this time.
04:15Oh, my God.
04:17Oh, my God.
04:18You going to carve it?
04:19Social media chefs don't typically break down the whole fish.
04:22Luckily, I've had experience with that, so I'm so excited.
04:24Focus, I want that pin.
04:26I want that win, I want that pin.
04:27As soon as that fish lands on that cutting board,
04:29I feel like muscle memory is going to kick in.
04:34All right.
04:35Let's go.
04:35They don't know what's about to go down.
04:38We got three options.
04:40I'm like, yo, this fish has to be frickin' used.
04:43Hopefully a shark, that'd be kind of dope.
04:44We get a big-ass great white or something in there.
04:47How we feeling about cutting fish?
04:48Who's on?
04:49And I've cut a bunch of them, man.
04:50Ooh, I like a confident man.
04:55Let's get out.
04:57Let's get out.
04:57Yeah, straight to the top.
04:59All right, we got this, y'all.
05:01I'm just really excited to be on a powerful team
05:04of, like, boss-ass bitches.
05:07Start getting organized, y'all.
05:09Literally, Gordon's girls.
05:10OK, trademark that.
05:11Check this out.
05:14Oh, .
05:15Oh, my God.
05:17It's like Halloween.
05:19Let's go, ladies.
05:20Let's go.
05:22Ready to go?
05:23Yeah, let's do it.
05:24Who is familiar with butchering, breaking down fish?
05:27I'm not professional, but I've done it a few times before.
05:29I've done it a couple of times.
05:29Gotcha.
05:30Show me the size of the fish that you've done.
05:33This, yeah.
05:34Right, OK, so that's not even the size of the fin.
05:39Ooh, cows!
05:40Here we go!
05:41Ooh, cows!
05:42What are you talking about?
05:43Yes!
05:43Good job.
05:45How we feeling as a team?
05:46Great.
05:47Strong, solid, I love that.
05:49If you can handle the heat, I got you.
05:51Yes, we love it.
05:53All right, everyone, how we doing?
05:54We doing good?
05:55Come on, champ.
05:56Come down the line here.
05:57Let's go, let's go, let's go.
05:58OK, you're about to see some things I've never
06:01seen in my career.
06:02Oh, my God.
06:02Let's have some fun with that.
06:03Jeez, let's do it.
06:05This is bucket list stuff.
06:06Embrace it.
06:07Let's line them up.
06:14What?
06:15There are monsters on this platform.
06:17Oh, .
06:19What was that?
06:20This is why I don't swim in the ocean.
06:22Let's go.
06:23It's freaking Godzilla.
06:26I have never seen a fish this big.
06:29You have a halibut with the two eyes just kind of looking
06:32at you goofy up there.
06:33Then you have the world's ugliest monkfish that, you know,
06:35you can't look at it too long or you turn to stone.
06:37What's this?
06:38Oh, swordfish.
06:39That's a monkfish.
06:39Grab it, grab it, grab it, grab it, grab it.
06:40OK, we want swordfish.
06:42All right.
06:42That thing look like Pinocchio.
06:43That thing looks ugly.
06:46But no, we make it look pretty just like me,
06:48you know what I mean?
06:50That's what you want?
06:51Yeah.
06:51You sure?
06:52Over the halibut.
06:53All right.
06:54Swordfish.
06:55Why?
06:56Are you sure?
06:56Yeah.
06:57We're committed, we're committed.
06:58It's basically a five-foot sword.
07:01Be very careful.
07:02This is dangerous, yeah?
07:03Ooh.
07:03Woo!
07:06Go, go, go, go.
07:07What is that over there?
07:08Monkfish, halibut.
07:09Oh, my gosh.
07:11This monkfish kind of looks like me.
07:13I ain't messing with you.
07:14Go back to Gordon's team and send it down to the base league.
07:16Halibut, halibut, halibut.
07:18Oh, you got it.
07:18Gorgeous.
07:19Good team decision.
07:20I'm like, OK, we're doing the halibut.
07:22Great work.
07:23Let's go.
07:23Oh!
07:25Oh, my goodness me.
07:27They're hanging off the side of the platform.
07:29Oh, .
07:29Bloody hell.
07:30Oh, my god.
07:31Right, ladies, let's go, let's go.
07:33What is it?
07:34Jeez, it's a monkfish.
07:35Oh!
07:36Oh!
07:37I swear, it's still alive.
07:40Watch the front, it's very sharp.
07:42It is gigantic.
07:43It's got teeth out.
07:45It is just like, oh, my god, how do we pick up this thing?
07:48Watch the mouth.
07:49It's squishy, slimy.
07:51It's cold.
07:52Ooh!
07:53We got it.
07:54Oh, my god.
07:55Whoa, whoa, whoa.
07:57Woo!
07:58Sorry, she's the second person.
07:59It is a monster, like a blob, like, just like, uh.
08:07All right, listen, your 40-minute starts now.
08:09Let's go.
08:10You got it?
08:11This is a Darien chef?
08:11Yeah.
08:12All right.
08:13Just one big bone, right?
08:15Christian saw it.
08:15He's like, ah.
08:17You know what?
08:17That's all you.
08:18I'll hold it up.
08:19You cut it.
08:19Me?
08:20OK, I'll do it.
08:21Those that thing don't like, it's nobody's business.
08:27Good job.
08:28There you go.
08:29I think we can all cook with this one loin.
08:30You're doing really, really good.
08:31Put it on a cutting board by the grill.
08:33I would take the pieces you need now, right?
08:34Whoever needs what?
08:36Swordfish is an excellent fish for grilling.
08:38Think of it like tuna.
08:41This is super dangerous.
08:42Yes.
08:42OK?
08:43Please be careful.
08:45Chopping up a whole fish is a little intimidating.
08:49Don't rush this.
08:50OK, you've got to focus now, right?
08:52I got right in there.
08:53I'm learning on the job.
08:55Just be careful.
08:56All the way through, that's it.
08:59Stop, what happened?
09:00Stop, what happened?
09:01I nicked myself.
09:01Medic.
09:03Yeah.
09:04Holy , girl.
09:06My hand was filled with blood.
09:07Yeah.
09:08Not a good look.
09:10Medic, medic.
09:11What the ?
09:12Medic.
09:12Medic.
09:13Medic.
09:15Medic.
09:15Medic.
09:16Medic.
09:16Get in there, get in there.
09:18Damn, damn, damn.
09:19Right.
09:19You're doing great, Jabrio.
09:20Let's go.
09:21Let's go.
09:23We all get mixed here and there.
09:25Back in the game, and that's what's important.
09:31You got this, buddy.
09:32Great job.
09:33You take this guy.
09:34Great work, man.
09:35Great work, brother.
09:36Thank the Lord.
09:38We have good old West Virginia mat in the building.
09:41Couldn't we get four hunks out of this?
09:43Sure can.
09:43Beautiful.
09:44He looks like a country bumpkin, but he was moving like a samurai in there.
09:48Now, let's get this cut out with the precision.
09:50Does anyone want some trimmings, trimmings for some sort of rock?
09:53Sure, absolutely.
09:55Excellent.
09:55That's beautiful.
09:57Go, go, go.
09:59All right, everyone, listen.
10:00You can't make fish alone, so the platform is coming.
10:04Go dive in.
10:05The platform is here.
10:06You got less than 30 seconds.
10:08Let's go.
10:08You want something from those tanks, too.
10:11Compose dishes, right?
10:12So you need a full dish right now.
10:15Swordfish can be dried, so I have to make an amazing thing.
10:18We're going to knock their socks off with a lemon d'erblanc.
10:2110 seconds.
10:22I see seafood stock, clam juice, so I grab those.
10:25And I see beautiful maitake mushrooms, so I'm thinking a broth.
10:28Five seconds.
10:29Is there a starch?
10:30Is there vegetables?
10:31Rice, pasta.
10:32You need a complete dish.
10:33I need a starch.
10:35I need something.
10:36Some couscous over here.
10:37I couldn't care anymore.
10:39Grab it or regret it.
10:40And then the platform's gone.
10:43Hey, the platform's coming down, guys.
10:44The platform's coming down.
10:45Go.
10:45Find the ingredients for your dish.
10:47You got seaweed up top.
10:49Capers.
10:51Tomatoes.
10:51No way, bro.
10:52The sea urchin.
10:54Oh, Wimbly Bimbly.
10:55Give me that uni.
10:56Fresh herbs.
10:5710 seconds, guys.
10:5910 seconds.
10:59Miso paste.
11:00Anyone see any miso?
11:01I'm aiming for Asian flavors.
11:03Five seconds.
11:04And I see a red container.
11:05I grab it.
11:06Come on.
11:07Leave the bracelet with nothing.
11:08Go, go, go.
11:09Nice.
11:09I wanted miso paste, but I grabbed goju chaga.
11:13So here's the platform.
11:14Platform's coming.
11:14Platform's here, y'all.
11:15Everything you need to build these dishes.
11:17Think about the monkfish.
11:18Think about the starch.
11:20Don't grab minimally, OK?
11:22Oh, my goodness me.
11:23Look at those crabs, oysters, razor clams.
11:25I got cauliflower.
11:26Baby, you got grits.
11:27Light beer, champagne.
11:29Champagne.
11:30Who dropped that champagne down here?
11:32Oh, yeah.
11:32Hell, yeah.
11:33You idiots up there.
11:34What were you doing?
11:36I'm going to go with a champagne beurre blanc.
11:40Last minute, I see peanut butter, and I'm like, oh, my gosh.
11:43Oh, my gosh.
11:44Yes.
11:46Got to grab.
11:47Got to grab.
11:48Well done.
11:5030 minutes to go, OK?
11:51Yes, Chef.
11:5230 minutes to go.
11:53Right.
11:54Tell me, what did you grab?
11:55Uh, Chef, I got a mishmash of things,
11:57but I am thinking I'm going to do a peanutty sauce
12:01to go with the monkfish.
12:02Good.
12:03I like the idea of the satay.
12:04Is this a dish you've made before with someone?
12:06A little bit.
12:07Just kind of taking some inspiration from back home.
12:09I'm trying to honor my dad with this one.
12:11That's good.
12:11So my dad is my heart.
12:13I'm named after my dad, and he's
12:16been having some health challenges.
12:17I'm so excited to make this traditional Cameroonian
12:21ground-up stew.
12:22I want to cook this one for him.
12:23Love that.
12:24Wish I had a little tomato, but you're all right.
12:29Tell me what you're thinking.
12:30OK, so I'm going to go with the Spanish vibes that I wanted.
12:32Have some tomato.
12:33I'm going to do a champagne and butter sauce.
12:35Nice.
12:36Wine makes everything better.
12:37So that's what I want for my dish.
12:40So you're familiar with fishing, right?
12:42Yeah, I want to go fishing with my dad.
12:44We go camping every summer.
12:45I love fishing with my girls as well, especially trout
12:47and salmon fishing.
12:48And Tilly is crazy for it.
12:50Oh, my god.
12:51Oscar as well.
12:51He's mad with fish.
12:53Mad.
12:53It's the best day.
12:54I love that.
12:56This is where you're going to start honing your dish.
12:59You got lots of bones, lots of trim to work with as well, right?
13:02You want this guy in here?
13:04A beautiful broth.
13:05Yo, you got this.
13:07Fuck up, girl.
13:08Where are we at, Machete?
13:09Doing well.
13:10What you working with?
13:11I plan on making a pan-seared halibut.
13:13I just know what flavors go really well together.
13:15And that uni has a salty sea flavor.
13:17And that fish has a nice, flaky, crispy, crunchy skin.
13:20Like, it just has what it needs.
13:22Yep.
13:23Oh, did that over a point.
13:25I forgot.
13:25You're good.
13:25It's been a while since I've done some uni.
13:27Don't worry.
13:28We're here to get a little dirty, right?
13:29That's right.
13:29You need to get your couscous going.
13:31Thank you, Chef.
13:32Let's make it work.
13:33Let's get it, y'all.
13:35Connor.
13:35Yes, Chef?
13:36What are we working with?
13:37I'm going to do a little curry.
13:38I'm getting an aromatic broth going to make a homemade curry
13:41paste.
13:41I love it.
13:42I'm going to do some cubed sweet potatoes in there.
13:44Amazing.
13:44I'm going to make a bitchin' curry.
13:46I need a ton of flavor to kind of counterbalance
13:48that dry fish.
13:50So, curry, boom.
13:52Just a big, aromatic, spicy little hug.
13:55Awesome.
13:56The man with the plan.
13:57Feeling good.
13:58I love to see it.
13:58Feeling great, Chef.
13:59Guys, I love the vibes in this kitchen.
14:00You guys are cooking with confidence.
14:02What do we got?
14:03I'm making a pan-seared halibut and some rice.
14:06How are you elevating your rice?
14:08How are you getting flavor in there?
14:09I put coconut milk in there.
14:11Amazing.
14:11Yes, I'm going to put some fish bones in there.
14:14That's not bone.
14:17Where are the bones?
14:21Wait, we had a bone.
14:22We had all the bones for the fish.
14:23Where'd it go?
14:23They're in my stock pot.
14:24I'm sorry.
14:26I'm panicking.
14:27I really need to get the nerves out of me.
14:29I don't want to go into elimination again.
14:32What are you making with your Romanesco?
14:34Uh.
14:35Your Romanesco.
14:37I thought they were cauliflowers.
14:39I'm going to blanch.
14:40I'm going to cook this and get it softened up.
14:42And then I'm going to sear them.
14:43Yep.
14:44See how beautiful these florets are?
14:47Yes, Chef.
14:47Right?
14:47You always want to maintain the integrity of the vegetable
14:50and how it looks, right?
14:52Take a breath and compose your dish.
14:55I believe in Emerson, but it's up to Emerson to believe in himself.
14:59I'm going to pan-sear them and then put some, like, little stock in it,
15:01like some chicken stock.
15:02Mark, I love that.
15:03I believe in you.
15:04I love it, Chef.
15:07Just under 24 minutes.
15:08Hustle, guys.
15:09Hustle.
15:09You're playing to keep the team safe, but one of you are fighting for the immunity pin.
15:13Christian, what are we doing?
15:14I'm going to grill this after I marinate it.
15:16I'm going to make crispy maitake with a gorgeous seafood broth, a little hint of Asian.
15:21OK, marinated swordfish grilled with Asian broth and where's everything else, dude?
15:31I'm going to make it work, Chef.
15:32Chef Blaze, I can see the panic in his eyes.
15:34Where's the rest of your stuff?
15:35I'm worried that that's a little too minimalistic.
15:38It's just mushrooms.
15:40And I'm like, um, um.
15:42It's not even like a substantial mushroom.
15:46Yeah.
15:47Yeah, I mean, it's just fish and mushrooms and broth.
15:50Um.
15:51Right?
15:56I'm worried that your dish is so minimal that we have nothing else besides the mushrooms
16:00and the fish.
16:01I need to pivot.
16:02I need to adapt.
16:03I'm going to make this, uh, give this some volume with a tempura.
16:05OK, I love this.
16:07Keep a couple roasted and then some tempura.
16:10I like that, yes.
16:11That's exactly what I'm going to do.
16:11So now you're stacking flavors.
16:13Yes, Chef.
16:13Mushroom's two ways.
16:14Now we're talking.
16:15Way to think through it, dude.
16:16What a freaking mentor.
16:1815 minutes, team.
16:1915 minutes left.
16:20Your fish should be cooking or you should definitely be thinking about it.
16:26Darian, what's next?
16:26I'm making this like a sugar spice rub, a romesco sauce.
16:30I'm going for colors.
16:31Flavor first, color next.
16:32Let's go, baby.
16:32I love it, dude.
16:33I love it.
16:33Your energy is good.
16:34It's calming me down a little bit.
16:36Boom.
16:36Give me that rice vinegar.
16:37Come on, Jared.
16:38This is a no-huddle offense, dude.
16:39It is, baby.
16:40You're right.
16:41Are you over football analogies?
16:42No, dude.
16:42I love it.
16:43Coming.
16:44Elise, what are we doing now?
16:45Okay, I am just chopping my vegetables.
16:47I'm thinking of a pan-seared swordfish, lemony beurre blanc.
16:51So three elements.
16:52Yes.
16:52Vegetables, fish, sauce.
16:54Yes, sir.
16:54Okay, go.
16:54Yes.
16:55The first time I cooked swordfish was in auditions.
16:57This is exactly how I went to enjoy a swordfish.
17:00And so that makes me feel confident because I know that I can produce a good dish.
17:04You're cooking a lot of fish at home?
17:06Sometimes, yes.
17:07It depends on what my kids are feeling, to be honest with you.
17:08Hey, I get it.
17:09I get it, right?
17:10So you got how many kids?
17:12Two.
17:12Seven and three.
17:13So do they have totally different palates?
17:14Totally different palates.
17:15Why do they do that to us?
17:16I don't know.
17:17Why do they do that?
17:17I have one kid who's just straight chicken fingers and the other one's eating escargot.
17:21I totally get it.
17:21All right, let's go.
17:22Let's do it.
17:22Escargot is a flex, man.
17:23Let's do it for them.
17:24Let's do it for them.
17:25Don't take too long to cook this fish, right?
17:27Yes.
17:28Go, go, go.
17:32Tim, you're good?
17:32I'm good.
17:33You're almost too calm for me, though, sometimes.
17:35Okay, you're good?
17:36Potatoes good.
17:36I like it.
17:37You love the grill.
17:37I love the grill.
17:38Are you the dad who's out on the grill on the weekends?
17:40I love the grill.
17:40I love the grill.
17:41The smoker, all of it.
17:42Dude, you're a grill master.
17:43Let's go.
17:43Hey, thanks, man.
17:44Who are we doing this for?
17:45We're doing it for my wife and kids.
17:46We're doing it for the kids, right?
17:47Because you and I both, we'd be like driving to soccer right now or something if we weren't here.
17:50That's right.
17:51So it's a blessing we're here.
17:52An absolute blessing.
17:53All right, let's do it for them.
17:54Thank you, chef.
17:5612 minutes to go, guys.
17:57Everybody fish in.
17:58There you go.
17:59It's good.
17:59I'm dropping the fish.
18:00When you cook this thing, really nice hard seer.
18:03It's got that sweet meat flavor like lobster, right?
18:06Yes, chef.
18:06Think of that immunity pin as well, ladies, yes?
18:08Yes, chef.
18:09I'm going to show those buggers upstairs just how freaking good we are.
18:13Come on, best dish, baby.
18:14Best dish.
18:15Here we go.
18:15I am gunning for that immunity pin.
18:17All right, papa.
18:19It's mine.
18:20Chef, can I get your help opening this?
18:22Here we go.
18:28Can you taste those grits for me, chef?
18:30Here we go.
18:31You've got cheese in there?
18:32Yes, chef.
18:34That's delicious.
18:34I'm surprised nobody took grapes upstairs.
18:37Fish and grits is a classic.
18:38Thank you, chef.
18:39A bit more cheese, touch more salt, whatever you want.
18:41Yeah?
18:42Yes, chef.
18:4310 minutes to go.
18:45Thank you, chef.
18:45Thank you, chef.
18:46Thank you, chef.
18:46Don't forget, get your pan ready for your fish, right?
18:49Yes, chef.
18:50Right?
18:50Halibut likes a low and slow cook.
18:53Where we at, Machete?
18:54Perfect.
18:55How's your couscous?
18:56The flavor's great on those.
18:57You're going to need enough liquid, okay?
18:59You got it.
19:00Where we at, Matt?
19:00I'm wrapping these zucchinis around my halibut.
19:04Have you done that before?
19:04I've done it in potato a bunch of times, and it worked.
19:07Beautiful.
19:07One of my most viewed dishes is a potato-wrapped halibut with green sauce, and I made it at
19:13my little cabin over open fire.
19:16That's what I'm shooting for.
19:17This fish is a little big for what you have to work with here, okay?
19:20Because you're going to need to sear it and seal that, you know what I mean?
19:23Let's go, let's go.
19:24Let's go, let's go.
19:24Best fish of the day, guys.
19:26Let's go, guys.
19:26Here we go.
19:27You guys excited?
19:28Yes, chef.
19:30Let's see it in the best.
19:31Woo!
19:34Feel the flame.
19:35Eight minutes left.
19:36Eight minutes.
19:37The challenge with swordfish is going to be if you overcook it, it can get dry.
19:43Elise, you feeling good?
19:44Yes.
19:44Okay.
19:44What about the fish?
19:45He should be cooking.
19:47F***.
19:49Elise, we've got to go on pace.
19:50Yes.
19:51I'm mad at myself for leaving that fish for so long.
19:54Get the fish going.
19:56I put myself in this position.
19:58Now I need this fish to cook.
20:01Okay, pace, guys.
20:02Pace, pace, pace.
20:04I love this, dude.
20:05You brought this back.
20:06You brought this back from the depths.
20:08This thing was buried under the sea, and now we're swimming on the surface.
20:11Let's go, fish, chef.
20:12Let's go.
20:12I want that pin, chef.
20:13I want that pin.
20:14I want that wind.
20:15Can I get you to look at my fish, chef?
20:17Six minutes, guys.
20:18Six minutes to go.
20:19Should I get that in the oven for two minutes?
20:21You can also just finish it lightly in the curry.
20:22Right in the pan?
20:23Yeah.
20:23Oh, right in the curry?
20:24Yeah.
20:24Try this curry.
20:25Try this curry.
20:26A little more lime.
20:29That's delicious.
20:29It's getting there.
20:30It's spicy.
20:30Make sure you balance out the spice.
20:32I got you, chef.
20:33Who wants the immunity pen?
20:34Woo!
20:35Yes, chef.
20:36Come on.
20:36Make it a reality.
20:37Time's ticket.
20:38Let's go.
20:38Next level dish.
20:39What do you have here?
20:39This is going to just be a goji chong creme fraiche.
20:42You have creme fraiche here.
20:44Yeah.
20:45Okay, creme fraiche you don't really want to heat because it's going to split.
20:50Stop whisking it.
20:52It's not like heavy cream.
20:53Stop.
20:53I don't have time to pivot.
20:55What am I going to do?
20:56Stay in control.
20:57Yes, chef.
20:58Yes, chef.
20:59Ladies, we are down to two minutes to go.
21:01Let's go.
21:02Start the plate.
21:03My heart is pounding.
21:05Now finish it off now.
21:06Peacefully.
21:08Garden girls getting out this basement.
21:09Let's go.
21:11Come on.
21:11Here we go.
21:12This is the time to bring your dish together, right?
21:15Yes, chef.
21:17All right.
21:18Here we go, Team Blaze.
21:20Last chance to impress.
21:24Compose, compose.
21:26Chef, can you take this bra for me, chef?
21:28I like that.
21:29I like that.
21:29Yeah.
21:30Yeah.
21:31All right.
21:31So the platform is heading to the basement.
21:33So that means we're 90 seconds away.
21:35Elise, this is undercooked.
21:39My stomach drops.
21:41I have made a grave mistake.
21:43They're both undercooked.
21:44They're rare.
21:45We're running out of time, okay?
21:46I feel like this entire cook is a disaster.
21:50Like, I have no idea what the heck I'm going to do.
21:56One thing we're not going to do here is miss a platform, okay?
21:59Not today, chef.
22:00Naisha, remember the platform comes.
22:03Emerson, don't forget it.
22:05Don't listen to him, Emerson.
22:06Emerson, when I say go on that platform, you go.
22:09I am running.
22:10Okay?
22:11No matter what you do.
22:12Is it next level?
22:13It's next level me.
22:15Ladies, I need it on here now.
22:17Platform now.
22:17Let's go.
22:18Go now.
22:19Go, girl.
22:20You've got to go.
22:20Come on, come on, come on.
22:22Middle one right here.
22:23Yes.
22:24Yes, yes, yes.
22:28Oh, my God.
22:30Come on.
22:31Oh, God, guys.
22:31That's what we're going to see.
22:32Oh, God.
22:33Oh, my God.
22:35Oh, my God.
22:38I don't want to have a kiss at month first.
22:41Platform's here, guys.
22:42Platform's here.
22:43No missed platforms.
22:45Let's go.
22:47Let's go.
22:48Max, let's go.
22:50Come on, Connor, please.
22:52Go.
22:53Oh, my God.
22:53Good job, guys.
22:54Good job.
22:55Ben, let's go.
22:56I made that platform, baby.
22:58Oh.
23:00Make sure we get to that platform.
23:03Platform's here.
23:05Ready, guys?
23:06Let's go.
23:06Let's go.
23:06Let's go, let's go, man.
23:07Let's go, let's go.
23:08Sam, that one's for you.
23:09It's closer to you.
23:12Whoa, let's go.
23:14Sam, let's go.
23:15Sam, let's go here.
23:21Look at these.
23:22Oh, my goodness me.
23:24Shall we start deep, deep down into the submarine basement?
23:28We were shocked and surprised with that handsome monkfish
23:32landing in the basement.
23:33This is a beautiful pan-roasted monkfish with rich, creamy grits.
23:41Think the fish was cooked well?
23:42For me, fish and grits, someone who lived in the South for a while,
23:45needs a little bit of sauce to sort of, like, break through the creaminess.
23:48It's a lot of grits in there.
23:49This is soul-hugging.
23:51It's delicious.
23:51For me, this is a very successful dish.
23:53Beautifully done.
23:54Next up, pan-roasted monkfish with a beautiful corn velouté.
24:01Yeah, another good cook on the monkfish.
24:03Some of the flavors seem like they clash, but it actually works well together.
24:07Good job.
24:08Next up, pan-roasted monkfish sat on a bed of creamy pompe puree
24:13with a champagne, tarragon, beurre blanc.
24:17It's cooked nicely, but it's lacking a little bit of seasoning on the fish itself.
24:21I was hoping that the cucumbers, which are sort of off to the side there,
24:25brought a little bit of citrus and spice to it.
24:28It's a little creamy in one note for me.
24:31Finally, pan-roasted monkfish with a peanut sauce and a little roasted florets.
24:38Visually, I really love this dish, and I don't think I've ever had monkfish satay,
24:42but I think maybe I'll start making it.
24:44Totally.
24:45I agree with you.
24:46Every bit of this dish is intentional, well-balanced.
24:49Really, really great execution.
24:52Man, it feels good to hear all of that.
24:54I feel like my dad will be really proud about this dish.
24:57Let's head down to the middle level.
25:00They all made the platform.
25:01Yeah, they made it.
25:02Give a round of applause.
25:02That's good news.
25:03Well done.
25:04Good job, team Arrington.
25:06First dish here is a pan-seared halibut with couscous.
25:10This chef made a sea urchin butter.
25:13Wow, I love that confidence.
25:14The actual halibut.
25:16It's cooked beautifully.
25:17The one issue I have here is that the couscous is a little under.
25:22What a shame.
25:23Next up, we have a pan-seared halibut served in a yuzu broth.
25:29The broth is delicious.
25:31It's elegant.
25:32The fish inside is perfect.
25:34Glistening, moist, everything you want from a halibut.
25:36Super tasty.
25:38Next dish, we have a seared halibut.
25:42This is served with a gochujang sauce.
25:46Halibut can dry out so quickly.
25:48So it eats dry, and the gochujang's got an odd flavor to it.
25:52Yes, I definitely think that this dish leaves a little bit of opportunity for flavor.
25:57Too much heat on the creme fraiche makes it split and become almost grainy.
26:03Next up, we have a halibut curry.
26:05This is served with herb salad and butternut squash.
26:09It was one thing to cook halibut in a pan, but to bury it in a curry sauce is the
26:14best
26:14thing ever.
26:14It just gets tastier and tastier.
26:16Be careful with the strength of that curry.
26:18It is powerful.
26:19Yes, the heat level's definitely up there, but the spices really tie together in the curry
26:25sauce as well.
26:26Next level.
26:26Well done.
26:27Next up, we have a zucchini-wrapped halibut.
26:30This is served with an herb sauce.
26:33First of all, the halibut's cooked beautifully, whoever done it.
26:36And respect, because wrapping it in something is even harder.
26:39It just needs some refreshing citrus notes there.
26:42All right, let's head to the top floor with swordfish.
26:46Here we have a grilled swordfish.
26:50Olive relish and asparagus and carrots.
26:53Fish cooked beautifully.
26:55Love that little gremolata and the tapenade in there.
26:58Yes, definitely a showcase of less is more.
27:01Great effort.
27:03Next up, we have a grilled marinated swordfish with a romesco sauce and potatoes.
27:10This dish shows rustic elegance.
27:12The cook on the fish is beautiful.
27:15Yeah, it's restaurant quality.
27:17Good job.
27:19Okay, up here we have another grilled swordfish with a razor clam and lemon vinaigrette, chanterelles
27:25and potatoes.
27:27It's very delicate.
27:28Swordfish cooked beautifully.
27:29Pretty good.
27:30Man, I just love all the flavor that this chef is getting from the grill.
27:33It's elegant.
27:33I like it.
27:36This dish right here is a grilled swordfish with a little bit of a seafood broth and mushrooms
27:43two ways.
27:43The broth is delicious.
27:45Really smart.
27:47Mushrooms, nice idea, two ways.
27:48That's a really good dish.
27:49Hands down, one of the best of the night.
27:52I'm praying I get the top dish, the wind dish, the pin dish.
27:54You know what I mean?
27:55That's...
27:56Mmm!
27:56Okay, last dish from the top.
27:58We have a pan-seared swordfish with a little bit of fennel, potatoes, and a lemon beurre blanc.
28:05It's a little bit under.
28:07Okay.
28:10Oh, dear.
28:12Such a shame.
28:14This fish is seasoned beautifully.
28:16It's got the right type of garnish.
28:19Sadly, the fish is undercooked.
28:21We can't even separate that.
28:23It's actually raw inside.
28:26We have a lot to talk about.
28:28With that immunity pin on the line, this is not going to be easy.
28:31Have a chat amongst yourselves.
28:33We'll be back in a moment.
28:35I hope you're ready.
28:36Matt, I hope you're ready.
28:37Thank you for this.
28:38How are you doing?
28:40Damn.
28:41Oh, my gosh.
28:43Come on, Blaze.
28:45Start at the basement.
28:46I'm going to kick off with the pan-roasted monkfish with a peanut sauce.
28:51Exceptional.
28:51Okay.
28:52Chef's kiss.
28:53Come on.
28:53Thank you, Nigel.
28:54Delicious dish.
28:54I'll be honest.
28:55Put it on a skewer and do it as a satay, like it's an inspiring dish.
28:58Middle level.
28:59The curry was exceptional.
29:00Yes, curry was great.
29:01A little bit too hot.
29:02It was fiery, yeah.
29:03Fish cooked beautifully.
29:04So that go to jang with halibut.
29:06It's not good.
29:08She's looking at us.
29:10They're going to get more tough now.
29:11Yeah, yeah.
29:12Top floor.
29:12All of the swordfish were some of the best cooking of all of the fish on all of the floors.
29:16One of the swordfish, you couldn't even cut in half.
29:18It was undercooked.
29:19Barely in the dead center.
29:20Yeah, but honestly, if you give me the head and the tail, I'll put it back in the water.
29:23It'll kick into living again.
29:26Here's what I will give you.
29:27The swordfish with the broth.
29:29Delicious.
29:29Delicious.
29:30Really, really good indeed.
29:31Light out.
29:32So, the big conversation.
29:34The immunity pin.
29:35The top two dishes of the night for me was the halibut and curry and the monkfish and peanut
29:39sauce.
29:40We're not seeing the merit of the grilled swordfish with the mushrooms two ways.
29:44The broth is too strong for the fish.
29:45I mean, the curry was overpowering.
29:49We have three mentors, and my choice is the other dish, the swordfish dish.
29:52They're fighting back here.
29:55Is it going to be like this?
29:56Collectively.
29:56Old season?
29:57I'll call it like I see it and like I taste it.
29:59Goodness.
30:00What am I doing?
30:02Oh, fuck.
30:03Best dish of the day?
30:04You cannot be serious.
30:08All right.
30:09Here we go.
30:10Here we go.
30:15Bites.
30:21The dish that will keep their team safe and also earn this chef the immunity pin was cooked
30:29by Andy.
30:38Come on up.
30:39Well done.
30:41Seriously, well done.
30:42Thanks, Jim.
30:43Nailed it, girl.
30:44Well done.
30:44Look after that thing.
30:46I'm a golden Gordon girl.
30:48Can you say that ten times fast?
30:52And congratulations.
30:53Yes, here it is.
30:57We're safe.
30:58Where did you come up with that idea?
30:59That's what we're fascinated to hear.
31:01Inspired by my heritage, Cameroon, and just honoring my dad.
31:05So this dish is for him.
31:07Congratulations.
31:08Well done.
31:10Oh, am I happy to say this.
31:11Team Ramsey, you are safe.
31:12Yes.
31:13Head back to the lounge.
31:15Put your feet up and celebrate.
31:16Well done, ladies.
31:17Very proud of you all.
31:18Thank you, sir.
31:19Well done.
31:19Good job, Lee.
31:20Really well done.
31:20Good job.
31:21Damn it.
31:22Matt.
31:25Richard, Naisha, each of you now have to choose one member of your team to head into that dreaded
31:32elimination.
31:33Richard, I'm going to start with you.
31:36The person I'm sending into the elimination to represent Team Blaze is Elise.
31:44Wow.
31:45Elise, you get stronger each and every time that you cook, and now we're just going to continue
31:50that momentum and getting better and better.
31:52You can do this.
31:53Elise is a parent.
31:54Elise is a journalist.
31:55Elise knows about pressure, and I know it's nervy up there, but the people that get through
32:00it, they do come back stronger.
32:01You can do this.
32:02Yes, chef.
32:04It's like gut-wrenching, honestly.
32:10But that's how you become better.
32:14I don't want to lose any of Team Errington, but there's one chef here that I know can come
32:21back because he already did once.
32:26Wow.
32:27Emerson.
32:29Right now, I got to say, Emerson, he's skating on thin ice.
32:32But I believe putting him up in the kitchen again, it could be another opportunity to learn
32:37and get the best out of him.
32:40Okay, Elise and Emerson, you've got one last chance to save yourselves for tonight's elimination.
32:46We're switching up from surf to turf.
32:51And you'll both be cooking dry-aged steak.
32:54Okay.
32:57All of you, head to the elevator.
32:59I'll see you up there shortly.
33:00Well done.
33:01I believe in you, Emerson.
33:02Let's go, baby.
33:04This is all me.
33:05I got you.
33:05Let's go, Team Blaze.
33:06You're coming back, Elise.
33:08Emerson, head up, buddy.
33:10You've got this.
33:14Take your station, Elise.
33:16Take it.
33:17I'm going into this knowing that my protein better be banging because you can't have two
33:23proteins back-to-back that are not cooked well.
33:25Right.
33:26Let's go, guys.
33:27I'm not ready to go home.
33:29Cooking my butt off is going to save me.
33:3225 minutes to make an exceptional steak dish.
33:37The steak is the star, okay?
33:39You guys ready?
33:40Yes, chef.
33:41Platform is moving.
33:43On your mark, get set.
33:46Go.
33:47Let's go.
33:47Go, go, go, go, go.
33:48Right.
33:49New York strip and a ribeye.
33:50That ribeye is buttery, it's fatty, and there's tons of flavor.
33:54Get those potatoes.
33:55Get those potatoes.
33:56I'm excited and I'm confident.
33:58Got it.
33:59You got it.
33:59Potatoes there.
34:00The second I grab the strip, I'm looking for those potatoes.
34:03Classic steak and potatoes from the Midwest.
34:07Showing up.
34:07Some roasted bone marrow there, yes?
34:09I'm going to step it up a notch with a bone marrow butter,
34:12making a difference between an ordinary steak
34:15and an elevated steak.
34:16There you go.
34:17Oh, well done.
34:18There you go.
34:18Yes, sir.
34:19Yes, sir.
34:20Good grab.
34:21Your 25 minutes starts now, guys.
34:25Yes, chef.
34:26Now, Emerson, you are the grill king, right?
34:27So this should be in your wheelhouse, yes?
34:30This is in my wheelhouse.
34:31Tell me about this.
34:32What are you thinking?
34:32So we're going to do a smoked ribeye.
34:35Good.
34:35And I'm going to make a chibichurri sauce
34:38and then making a compound butter
34:39that will go on top of the steak when it's done.
34:41Love that.
34:44Okay, I got six minutes.
34:45Count me down.
34:46Diamond, baby.
34:46Yes, sir.
34:47Yeah.
34:47Guys, 19 minutes to go, yes?
34:49Count me down.
34:49Six minutes.
34:50Six minutes.
34:51If you're going to grill it,
34:52you need to get that nice crosshatch.
34:53Oh, God.
34:55Right, Elise, tell me about the dish.
34:56I'm going to make a New York strip
34:57and I'm going to make a pretty mash for you today.
35:00Everyone in my family loves a New York strip.
35:02That's something that I would order the most.
35:04Potatoes on route.
35:05That's good.
35:0615 minutes to go, guys.
35:07Yes?
35:08Yeah, you got it, Elise.
35:09Let's go.
35:15Emerson, you need to turn this steak, bro.
35:17You want more heat in there, Emerson?
35:20Let me see it.
35:22There you go.
35:22Yes, chef.
35:23Yes, chef.
35:28Oh, my God, he's fast.
35:32You got this, Elise.
35:33You got this, Elise.
35:34That's still quite roaring there, OK?
35:35OK.
35:36You've got 13 minutes to go, yes?
35:38Chop up some of the mints and put it in chimichurri.
35:40It's a little blast.
35:41Oh, it's too good to do that.
35:41OK, OK, OK, let Elise cook, baby.
35:45Let Elise cook.
35:46It's Elise in the plays, boys.
35:48Pipe down, pipe down.
35:49Plays' team is just talking, talking, talking, miss.
35:52Somebody's mad over there.
35:53I had to bite back.
35:55Didn't you shut the hell up, bro?
35:57Beautiful sear.
35:57Let it rest.
35:58Let it rest.
35:59OK, guys, 10 minutes to go, yes?
36:01Taste, taste, taste.
36:02Thank you, chef.
36:02Taste everything you're doing.
36:03I'm going to let that steak rest.
36:05Yes.
36:05Come on, let's go.
36:06Where's your potatoes?
36:09Oh, my God.
36:11Potatoes.
36:11Get them in the water, man.
36:12I was so locked in on my steak, I totally forgot about the potatoes.
36:16Those are purple potatoes.
36:17They're going to take forever.
36:18Oh.
36:19Oh, he's got purple potatoes.
36:21This late in the game?
36:22Cut them really small.
36:23Really, really small.
36:24I'm going to make this into a mash.
36:25A mash?
36:25How?
36:26You've only got like 10 minutes left.
36:27They need to be small.
36:28Oh, no.
36:29It's too late.
36:29It's too late.
36:30Oh, my gosh.
36:31Get them in the water, man.
36:37Guys, seven minutes to go, yes?
36:39Let's go.
36:40Let's go.
36:41Where's your potatoes?
36:42They're cooking still, chef.
36:45They're solid.
36:47Did you cut them too big?
36:48I did.
36:49It's slightly smaller.
36:50There's no way these potatoes are cooked.
36:51With that mashed potato, he's going to come down to the wire.
36:55Oh, my gosh.
36:57Potatoes cannot be the reason I go home today.
36:59Pour it right over.
37:00Oh, yeah.
37:02Woo!
37:04Elise, you're crushing it right now.
37:06She's looking good.
37:07She's confident.
37:08Four minutes, guys.
37:09Four minutes.
37:10Here we go, Emerson.
37:11Some mash is en route, right?
37:12Yes, sir.
37:14Yeah!
37:15Yes!
37:15It's all right.
37:16That's OK.
37:17Whip it, whip it, whip it.
37:18Whip that thing like you owe your money.
37:20Whip that thing.
37:20Tap it, tap it, tap it hard.
37:21Tap it hard, tap it hard.
37:22OK.
37:22Elise.
37:23Yes.
37:23Make sure they're the best mashed potatoes ever made, OK?
37:26I will.
37:26The pressure is on.
37:28It's time to, like, really get it together.
37:30Two minutes.
37:31Let's go.
37:32Go and grab your plate.
37:33Start visualizing the dish.
37:34Don't leave it to the last minute, OK?
37:35Plate's over there.
37:36Oh, God.
37:37Chimmy cherry on top of your steak.
37:39Pure on the plate.
37:39Let's go.
37:40Put that steak on a plate.
37:42It's stressing me out.
37:4475 seconds.
37:46Plate, plate.
37:47Start dressing, Emerson.
37:49These potatoes have taken so much time to cook.
37:51Oh, my gosh.
37:52This could be another disaster.
37:5530 seconds to go, guys.
37:56It's going to come down to the wire now.
37:58Yeah, more, yeah.
37:58Right on top, right on top.
38:00Everything's coming together perfectly.
38:01Go, go, go, go.
38:02What?
38:03Salt, salt, salt.
38:04Five, four, three, two, one, and stop.
38:09Hey!
38:10Hey!
38:11Do you want to go?
38:12Oh, .
38:14Damn.
38:15I instantly want to rub off this oil.
38:18It looks like it was just splashed on the plate.
38:21Any tiny little mistake, they'll send you home.
38:25May the best chef win.
38:26Hey!
38:33Richard, Naisha, welcome back.
38:37All right, let's cut straight to the chase, shall we?
38:39First dish here is a grilled ribeye, and it's served with a purple mashed potato, a chimichurri,
38:46and some caramelized bone marrow compound butter with blistered tomatoes.
38:52For ribeye, it's pretty impressive.
38:54You get the char off of the grill, which I really, really like.
38:57I love this combination of the chimichurri and the bone marrow butter, which you usually
39:02see one or the other, but the potatoes are a little bit gummy.
39:06I think the bone marrow pairs really nicely with a grilled ribeye.
39:10Chimichurri sauce, delicious.
39:12I don't think we need so much of it, but really beautiful.
39:17Second dish of the night.
39:19This is a New York strip served with a chimichurri mashed potatoes, roasted mushrooms,
39:24and some grilled, fresh asparagus.
39:27I love the fact that it's a classic combination, the steak, the potatoes, the asparagus, and
39:31the mushrooms.
39:32It is hard to not notice the running chimichurri slick that we got going on over there.
39:38I don't know if it spilled on the plate for it.
39:43New York strip is...
39:48delicious.
39:50It has beautiful caramelization, and the chimichurri is an amazing compliment.
39:56The steak is cooked to absolute perfection.
39:59I really love the flavor of this chimichurri sauce.
40:03The potatoes, for me, are a little bit lumpy, a little bit grainy, but the chimichurri is so
40:09good.
40:10Richard, I'm going to start with you.
40:11Which dish will you be eliminating tonight?
40:14This is one that's tough.
40:15They're obviously a lot of similar ingredients, the same sauce, two potato purees.
40:20The dish I'm eliminating tonight is...
40:27the New York strip.
40:30Maisha, please.
40:32For me, I think it comes down to progressive cooking.
40:36So I'm going to eliminate...
40:41the New York strip.
40:43That dish was cooked by Elise.
40:46I'm so sorry.
40:48No!
40:51Elise, I'm sad that our journey doesn't continue past this point, because you are just getting
40:56better and better, and I know that that's going to continue.
40:59Thank you, chef.
41:00I'm disappointed.
41:02I wish I would have been able to create something even better for you guys, but I get to go
41:07home
41:07and see my babies, so I'm okay.
41:10On this performance, you've got nothing to be disappointed about, let me tell you.
41:13I think you worked your ass off.
41:14You focused, and you cooked an incredible dish.
41:17You should be very proud.
41:20God.
41:22Good job, boys.
41:23Good job.
41:23I am obsessed with being the best version of myself, and being here has gotten me closer
41:30to that.
41:30Give it up for Elise, everybody.
41:33Head held high.
41:34Yeah.
41:35There's so much more to accomplish for me.
41:38It's going to be virtually impossible to get me out of a kitchen at this point.
41:42Oh, my goodness me.
41:43Emerson, congratulations, young man.
41:45What is with you in these elimination tests?
41:47I'm going to take out everybody.
41:48Some people fold under pressure.
41:50It's clear that you can take it.
41:51So bring that energy to Team Arrington, because I believe that you're going to keep getting
41:55stronger.
41:56Right.
41:56All of you, listen up.
41:57Next time we see you, we're expecting your dishes to absolutely bowl us over.
42:04Good night.
42:05Good night.
42:07Good night.
42:10Let's go, Team Blaze.
42:11Let's go.
42:12See you next time.
42:14Emerson.
42:17Big E.
42:21Big E.
42:22Next time on Next Level Chef.
42:25Today, the platform will not be stopping on your floor.
42:29What?
42:30You have to grab on the go.
42:32Jesus, take the wheel.
42:33One, two, three.
42:36It's coming.
42:37It's coming.
42:37It's coming.
42:38And up.
42:39And down.
42:41I literally have nothing.
42:42Go big or go home, baby.
42:44We're going back to the top.
42:46The tuna was overcooked.
42:47The tuna was way over.
42:48It's just bland.
42:49It's so hard.
42:50I don't want to use my immunity pen.
Comments