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Next Level Chef Season 5 Episode 1
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"If you enjoyed this video and want to support our team by helping us fund our late-night coffee needs, please donate via PayPal! ☕️
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Donate at: [https://www.paypal.me/ngaxo]
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FunTranscript
00:01For four seasons,
00:04this competition has pushed chefs further.
00:07Yeah!
00:08This is not next-level cooking, do you understand?
00:10...than have ever been pushed before.
00:12Ah! Oh!
00:14We've seen underdogs rise.
00:16I've dreamed about this since I was a child.
00:18I'm coming out a stronger chef,
00:20and I didn't even consider myself a chef before this challenge.
00:23Heavyweights fall.
00:24Oh, fuck! Oh, fuck!
00:27I'll take on anybody, pros, home,
00:29their kids.
00:30And champions earned their place
00:33in next-level history.
00:35I put so much blood, sweat, and tears
00:37into my chef career,
00:37and this is just all worth it.
00:40But now, as the fat form drops,
00:44it's time to raise the bar once more.
00:47Woo!
00:48Season five.
00:48Good morning, chef.
00:49New chefs.
00:50I'm excited to lose.
00:52Rooftop!
00:53I feel like I'm in a dream.
00:54New challenges.
00:55Elevators open.
00:56Let's get the plates on here.
00:58Thank you, chef.
00:59Can I get a yee-haw?
01:00Yee-haw!
01:02U-S-A!
01:04U-S-A!
01:05And the most intense competition yet.
01:07We want it all!
01:09Don't push me, dude.
01:11Team Blaze are the current champs.
01:13Is it gonna be like this all season?
01:15Because in these kitchens.
01:17Come through.
01:17Ha, ha, ha, ha, ha, ha.
01:18Chefs must face the good.
01:20That filet is mine.
01:21The bad.
01:22What am I gonna do with this?
01:24And the ugly.
01:26There are monsters on this platform.
01:31Tonight, it's the auditions.
01:35Let's go!
01:37Where one dish can earn your spot.
01:40For 20 minutes, this is impressive.
01:42Y'all got this.
01:44And one slip can send you home.
01:47Meg!
01:47I'm bleeding out from my ear.
01:50If you think you've seen it all.
01:51I believe that we won't win!
01:53Think again.
01:53Now, now, now, now, now!
01:55Oh!
01:58The man, the myth, the legend, Gordon Ramsay.
02:02I'm so excited they brought him back.
02:22Oh, my goodness me!
02:25Whoo!
02:26Whoo!
02:26Oh, my God!
02:28Let's go!
02:28Loving the energy!
02:30From my kitchen to Next Level Chef, what happened?
02:33I feel like a quantum leaped in here.
02:35I don't know how I got here.
02:37Welcome to the newest season of Next Level Chef.
02:42Come on, guys!
02:45Now, Aisha, what do you think of the energy?
02:46I mean, it's palpable.
02:48Yes!
02:49Oh, my God, I'm getting a little goose bumps out here.
02:50Yes!
02:52It's intimidating.
02:53With these goat mentors.
02:55And here I am, just standing there in front of them.
02:57Palms are sweaty.
02:58Knees weak.
02:59Arms are heavy.
02:59I'm like, Eminem in this bad boy.
03:01All of you have been handpicked from the best pro chefs,
03:05the biggest social media stars,
03:08and the most talented home cooks from across America,
03:13competing for a chance to be on one of our teams.
03:16You've earned a shot at winning a game-changing year-long mentorship
03:21with Richard, Naisha, and myself as a check alongside that mentorship for a quarter million dollars.
03:30Right here.
03:31Right here.
03:31Man, to win Next Level Chef and all the goodies that come with it, it would be life-changing.
03:40Out of thousands of people across the country, you all earned this opportunity to be here.
03:47Are you guys ready to level up?
03:49Yes, Chef!
03:52From 24 chefs here, only 15 of you will make it through the auditions and into that incredible draft.
03:59Five brilliant home cooks, five incredibly talented social media chefs, and of course, five seasoned pros.
04:07Get on one of those teams.
04:10Now, listen, you're here today because we believe you're capable of something amazing.
04:16Eight of you are about to cook, but only seven of you will make your way out of the basement
04:21to the middle level.
04:22Six of you are going to move to the top from the middle level.
04:24And after that final cook, only five of you are left standing to go into that draft.
04:29Yes.
04:30Well, listen, as everyone knows, Team Blaze are the current champions.
04:35All right.
04:36I want a crown. I want a belt. I want a big gold chain.
04:41As long as you have the right mentor, me, any of you can win this.
04:48Season five for me is an important one.
04:50I'm damned if I'm going to give that crown back to Richard Blaze.
04:54And secondly, how do you fit a crown on hair like that?
04:58Thank you and good night.
05:00I mean, come on, Richard. One and done.
05:03Back to back.
05:03Richard and Gordon, I got the stamina.
05:06I'm eating my vegetables.
05:09The competition's very thick, and I'm bringing it.
05:11You guys ready?
05:12Yes!
05:14Let's start with the eight talented professional chefs.
05:21Let's go!
05:26Right, professional chefs, make your way to the elevator.
05:33The very best of luck.
05:34Let's go.
05:34Go worries!
05:39Best of luck to everybody out there.
05:41Good luck.
05:41Come on!
05:42Come on, come on.
05:42Come on!
05:43Come on!
05:44Come on!
05:45Come on!
05:45Come on!
05:45Come on!
05:46Come on!
05:46Come on!
05:48OK!
05:49That's a pro chef.
05:51The basement kitchen is terrible.
05:52Instant.
05:53Just shock.
05:54Got a little smell to it, too.
05:56Oh.
05:57I want to clean up everything, sweep it,
05:59and organize it just a little bit.
06:05What's going on, everyone?
06:06How we doing?
06:07Love it.
06:07Love the energy.
06:09Bring it over here for a second, OK?
06:10Are we getting acclimated to the basement?
06:12Yes, sir.
06:13The knives are dull, so your minds need
06:14to be super sharp down here.
06:16For this first cook, you're going to have 20 minutes.
06:20The first challenge is going to be a test of resourcefulness.
06:24Can you take scraps and bits and turn it
06:26into something that's worthy of our judging table?
06:29All right, let's go, baby.
06:31I do try to be as sustainable and resourceful
06:33as I can in my own kitchen, so I am used to repurposing.
06:37Most of the time, it ain't for me, though.
06:39Sometimes it's for my dog, so we're going to see.
06:43Gordon and Aisha are watching everything that you do,
06:46and we're scouting the people that we want on our team.
06:50I'm excited to see what they can do.
06:51Mm, 20 minutes, it's tough in the basement,
06:53but pro chefs, they have the technique.
06:55This is the fastest five-yard sprint
06:57you're ever going to have to make in your life.
06:59It could determine whether you make it
07:00to that next level or not, OK?
07:01You ready?
07:02Yes, chef.
07:03Are you ready?
07:03I was born ready.
07:04All right, lock in.
07:06Ass to ass, cheek to cheek.
07:08All right, the platform's on the way.
07:09When the light turns green, it's go time.
07:11Trash to treasure, 20 minutes.
07:14Ah, here we go!
07:16Go time!
07:19Grab it or regret it?
07:21Everyone's just...
07:23Grab that protein.
07:25Sausage scraps?
07:26Ooh, cheese.
07:27Boom, OK.
07:27Think about your cuisine.
07:29Lamb.
07:30Just grab it, not even thinking.
07:31I look, it's on the bone.
07:32I'm like, damn it, bro.
07:33I want it to look like it's going out of business.
07:36Tuna carcass, that's what I need.
07:39I go for the tuna carcass,
07:40then me and Gabrielle, we start to test.
07:42Oh, oh, Cole and Gabrielle.
07:44There's a bit of a fight going on there.
07:46Take a walk.
07:46What is going on?
07:48Plane stuff like this while I look at it back.
07:50Bam.
07:53Literal tug of war of tuna carcass.
07:55And I'm like, time is ticking.
07:57Them snacks.
07:59Mine.
07:59It's all fun and games, so we get in that ring.
08:02There's still a pig's ear over here.
08:03I'm stuck with the pig ears.
08:04What am I going to do with this?
08:06Someone doesn't have a protein.
08:08It is wild out here.
08:09Skirting elbows and flying under freaking head butts.
08:12Ten seconds.
08:14Cod's head, I got it.
08:15I got stuck with the cod's head.
08:17That was not an intentional choice,
08:18but I'll work with it.
08:20Okay, because you can grab it.
08:22You can still use it.
08:23Grab it or regret it.
08:23Let's go.
08:25Back to your stations.
08:26Oh, we wasn't friends no more at that point.
08:28Okay.
08:28Look at this baby.
08:30Okay, everyone, your 20 minutes starts now.
08:36I am feeling something kind of wet.
08:40Is this blood?
08:43Damn, is it bleeding?
08:45I'm bleeding out from my ear.
08:48Holy ****.
08:49What did I just do?
08:51Oh, my God.
08:53I don't know.
08:53Is she okay?
08:54Medic!
08:54We need a medic up here, guys.
08:57Medic!
09:00What happened?
09:01Fight broke out.
09:02Gets crazy down here.
09:03The last time I had a fight like that, I don't know,
09:06probably college, I don't know.
09:07Did you get cut up there?
09:08No, she didn't.
09:09Okay.
09:10I had to do a little smell test, and I say, is this blood?
09:13Oh, my gosh.
09:14Okay.
09:16It's sriracha.
09:18You didn't get cut at all?
09:19Yeah, you're drunk.
09:19No.
09:20Okay.
09:20Thank God.
09:25Yeah, that's it.
09:26Nothing really to see here.
09:28It's just chili paste.
09:29You dummy.
09:31My God.
09:32What did we end up getting?
09:33I got pig ears.
09:34I'm going to move in a direction of, like, a little tortilla.
09:37Yeah, it's a crispy, pig's ear tortilla.
09:40Exactly.
09:40Um, you ever cooked with pig ears before, guys?
09:42No, chef, I have not.
09:43Treated like bacon, all right?
09:45Yeah, chef.
09:46Trying to figure out something to do with this tuna carcass.
09:49You got this, Kevin.
09:51How are we doing over here?
09:51Just have to grind this beef.
09:53What are you going to make, Kevin?
09:54As soon as I saw the beef, I thought of my grandmother.
09:56She'd make us these beef patties.
09:57Yeah.
09:57Make a gravy to go with it.
09:59I started cooking when I was seven years old.
10:01Having to make certain things from nothing
10:03is something that I'm completely used to.
10:05Okay, I can do it.
10:07Sorry, hey.
10:08Five minutes gone.
10:09There's 15 minutes left.
10:11I know you're all in that green room watching this.
10:13Don't be judging this book by its cover now.
10:15Absolutely not.
10:16What's up, baby?
10:17How you doing, baby?
10:18What'd you grab?
10:19I grabbed some lamb bone and do, like, a curry style with it.
10:22The thing I'm concerned most with here
10:23is that that lamb is going to be tender.
10:25It is.
10:25I try to be so.
10:26Anybody see the sugar?
10:28Darian.
10:29How we doing?
10:29Doing, chef.
10:30I'm doing.
10:30Got chicken back, deep frying right now.
10:32That's something I grew up eating in Jamaica.
10:34Yeah?
10:34And I got sweet potatoes, some mushrooms.
10:37You're bringing the Caribbean flavor to the game.
10:38Yes, sir.
10:39All right, I love it, chef.
10:39Let's go.
10:43I've been a professional chef for 13 years.
10:45When I first came here from Jamaica,
10:47I'm glad there's so much opportunity.
10:48I put in work nights and day every day.
10:50I sleep less and I work more.
10:52It's what I do.
10:53I grew up in Clarendon, Jamaica,
10:55which is like the country.
10:56There's not much going on where I grew up.
10:58And that's my all-time favorite.
10:59There's a different mango right there.
11:00That's a Julia mango.
11:01Being Jamaican is many things.
11:03It's colorful.
11:04It's loud.
11:04It's proud.
11:05It's vibrant.
11:06It's just a beautiful place to be.
11:09You guys hungry?
11:10Perfect.
11:11You know, family is everything to me.
11:13I own two restaurants,
11:14but it's also a family affair.
11:16I employ my mom.
11:17Good job, mommy.
11:17My sisters, my wife, everybody is involved.
11:21I want to have a better life than I had back in Jamaica,
11:24you know.
11:24Did you like it?
11:25Yeah.
11:26I'm also a private chef.
11:28I cook for most of the Buffalo Bills players.
11:30I feel proud every day I step out
11:32because I represent Jamaica to the fullest.
11:34I look good, I smell good, and I cook good.
11:37Come on, man.
11:40Should I do the noodle, or should I do the bread?
11:44Belinda, how are we doing?
11:45I'm doing great.
11:45Okay, what do we got?
11:46I'm going to do either a bread, like a bread thing,
11:49or I'm going to do a stir-fry.
11:50What do you think?
11:51Maybe the noodles would be a little easier to make,
11:53but make a choice, right?
11:54Okay, yeah.
11:56I grew up in Westminster, California,
11:59a.k.a. Little Saigon.
12:01I was raised by my grandparents,
12:03and my aunts and uncles helped them.
12:04I think it was a full team effort
12:06because I'm just so much.
12:09I'm a lot.
12:11There was, like, nine of us
12:13living in a three-bedroom apartment.
12:15Dinner time was chaotic.
12:17Everyone's fighting over the fish head.
12:19It's good collagen.
12:20It's good for the skin.
12:21It's good for the skin, okay?
12:22I own my own catering and pop-up company
12:25called Eats by Bee.
12:26Eats by Bee creates culinary experiences.
12:29This is a chaotic competition,
12:31and I fit right in.
12:36Hunter, what did you grab here?
12:38Looks like...
12:39Got some sausage.
12:40I'm gonna do a quick sausage, pasta, and then sauce.
12:43Am I getting, like,
12:44any sort of tropical Hawaiian vibes here, or what?
12:47You're gonna get just quick, easy dinners
12:49fun by my mom.
12:51I'm from Honolulu, Hawaii,
12:53born and raised on the island of Oahu.
12:56I grew up surfing,
12:57and I paddled competitive.
12:59You have to feel the water.
13:01You have to be balanced.
13:02There's so much technique,
13:03and that's what I kind of took with me to cooking.
13:07I was born with a 10% chance of living,
13:09and I had to have surgery.
13:11I turned out to be deaf,
13:13and I wear hearing aids.
13:15I'm cooking for the people that are disabled
13:17because I want to show those kids
13:19if I can do it, they can do it for sure.
13:22Never stop paddling
13:23and always finish strong.
13:26Hunter, elevated.
13:27Hunter through, hot pot, hot pot.
13:30What am I gonna do with this evening, everybody?
13:33Cole, what are we up to?
13:34I have a tuna carcass over there.
13:36I'm thinking I'm gonna go,
13:37like, a brothy type of Chinese-ish dish.
13:40I'm gonna try and do something here with this meat.
13:43You fought for this.
13:44It was better than the pig's ear, so...
13:46Got it, so we're gonna make, like, little meatballs?
13:48Yep.
13:48Okay, you only need two or three meatballs.
13:50Perfect.
13:51Perfect, chef.
13:52Halfway down, 10 minutes gone,
13:5410 left.
13:54You want Nyesha or Gordon or myself to work with you?
13:58Yeah.
13:59Now's the time to prove it.
14:00Richard is hungry for another win.
14:01Of course he is.
14:02It took him long enough.
14:04That's not happening, let me tell you.
14:05Second that.
14:06Okay, spoiler alert.
14:08One of you go home, okay?
14:10There's blood in the water,
14:11and I am, like, a shark right now.
14:13I'm many sharks.
14:14A fleet.
14:15A flock.
14:17What are a bunch of sharks together?
14:19No one knows.
14:20A murder of sharks.
14:22That's crows.
14:23Come on, Riches.
14:24I'm so glad to be back.
14:26This is great, guys.
14:27Connor.
14:28Yes, sir.
14:28This is just rolling off your back.
14:30It's not quite beach vibes down here, bro.
14:32Hey, sometimes you got to take coast to coast.
14:35Taking you down to Nola.
14:36Fried cod's head poor boy, baby.
14:38I love it.
14:38I lived in New Orleans for six years.
14:40I cooked down there.
14:42I had to go Nola first.
14:43Five minutes left.
14:45How are the noodles over here, dude?
14:46You sure they're cooked?
14:47The noodles are, like, right on the edge.
14:49Just fire that thing up.
14:50We're running out of time.
14:50Keep that up.
14:51Yes, chef.
14:52Who else is in trouble?
14:53Belinda, what's up?
14:54You changed up your plan.
14:54Yeah, I'm doing an open face.
14:56He's also doing an open face.
14:58Oh, crap.
14:59He's making an open face sandwich as well.
15:02Well, sorry.
15:04No, it's okay.
15:04But I'm just saying, now you're giving us something to judge side by side with each other.
15:08The time is crunching down.
15:10I don't have time to pivot.
15:12No.
15:13You're good, B. Stay on your track.
15:15Now's not a time for a new idea.
15:17Now we're refining.
15:18Two minutes left.
15:19You can start plating now.
15:21Bring it together right now.
15:23Let's go.
15:23Find yourself a spot in the middle level.
15:26Five, four, three, two, one.
15:31Hands up.
15:31Stop cooking.
15:32Let's go.
15:34Damn.
15:35We had a tuna party.
15:42Well done.
15:44Energetic cook.
15:45What happened to the grab?
15:46It looked like a wrestling event back in the lounge.
15:48Right?
15:49Well done.
15:50All right, let's taste.
15:51First, we have Connor's Fried Codhead Po' Boy.
15:55Looks very inviting, doesn't it?
15:57Yeah.
15:58Doesn't necessarily look like it was cooked in the basement.
16:03Cod's cooked briefly.
16:04I think it represents New Orleans really, really well.
16:07It's clear that there was a vision here.
16:09Thanks, Chef.
16:10Okay, next up we have Belinda's Shrimp Head Sandwich.
16:14Some Southeast Asian flavors.
16:16It's always tough when you have two people doing really similar dishes because they end up getting judged against each
16:20other.
16:21Totally.
16:21I think the most successful part of the dish is in the flavor of the shrimp.
16:25It really comes through nicely, but there's a lacking of an aioli or something to really meld the bread and
16:30the shrimp moment together.
16:32Should have stuck to the noodles.
16:34Next up we have Kevin's Beef Meatballs with his family-style gravy.
16:40Yeah, meatballs are seasoned beefing.
16:41The sauce is delicious.
16:43Next up we have Machete's Lamb Leg Curry.
16:46And that's just scraped from the leg.
16:47Slivers and cuts right off the leg.
16:49The lamb's actually tender.
16:51I'm amazed it got that tender.
16:53A little bit heavy on the spice.
16:54A little bit.
16:55This is Darian's Crispy Jamaican Fried Chicken Back.
17:00The flavor is incredible.
17:03The spices are there.
17:04That's absolutely bang on with the spice.
17:07Okay, next up right here.
17:09Hunter's Creamy Sausage Pasta.
17:13The challenge for me with this dish is the two different types of pasta.
17:16So texturally, some of the pasta is undercooked.
17:19Totally.
17:21Next up we have Cole's Tuna Carcass Meatballs in Broth.
17:27This to me is really taking scraps and turning them into something special.
17:31For 20 minutes, this is impressive.
17:33It's done beautifully.
17:34Right.
17:35Quintessential basement cooking.
17:37Lastly here, we have Gabrielle's Crispy Pig Ear Tortilla.
17:41Homemade tortilla in 20 minutes?
17:44The pig ear is actually crispier than I thought it would be.
17:47You get dealt that dysfunctional ingredient.
17:49You come up with a nice dish.
17:50How's your ear?
17:51Can't do a scrap challenge without a little scrap.
17:54Ooh.
17:55All right, now listen.
17:56We need a few minutes to discuss between ourselves.
17:59Oh, my God.
18:00The shrimp po' boy's been let down.
18:02I just needed a mayo.
18:04But the cod's head?
18:06Beautiful.
18:06The crispiness?
18:07Pretty good indeed.
18:08And the pasta was a different one because some were cooked, some were overcooked.
18:12And that was the one I was really worried about.
18:13Really?
18:14Yeah.
18:14I should have just cherry-picked out the pastas because I noticed it.
18:18Let's go.
18:21Okay, as you all know, only seven are going to go up to the middle level.
18:27The first three people who've earned their way to the middle level are Connor, Kevin, Gabrielle.
18:35Well done.
18:36Well done.
18:37You head to the elevator.
18:39Good job.
18:39Good job.
18:41The next three people who've earned their space to cook on the middle level are Darian, Cole, and Machete.
18:51Thank you, guys.
18:52Oh, yeah!
18:52I'm moving to the next level, baby!
18:55Okay.
18:56Not easy.
18:57I know it.
18:57Belinda, Hunter.
19:00I'm sorry to say there's only one space left in the elevator, and unfortunately, one of you will be left
19:06here in the basement.
19:07And that spot goes to?
19:15Sorry to say there's only one space left in the elevator to head to the middle level.
19:19And that spot goes to?
19:23Hunter.
19:25Hey, good job.
19:27Great job.
19:28Hunter, you can join your colleagues in the elevator.
19:31Thank you, chefs.
19:32Belinda, keep cooking.
19:33We'll see you soon.
19:36I have so much more to show, but what's next is I'm going to have a drink.
19:53Check out all the tools.
19:55This is like any standard catering kitchen.
19:58Bro, look at these immersion blenders.
20:00This kitchen is designed for large-scale cooking, not single dishes, right?
20:04You have to make it work.
20:05Chef Arrington is an absolute legend in L.A., so it's just a blessing to even have the opportunity to
20:11be here and cook for her.
20:12I'm deciding who I want on my team.
20:14So bad.
20:14I would like that.
20:15And also who I'm giving away to Richard and Gordon.
20:17Right?
20:18Oh, okay.
20:19Wow.
20:20She's fishing right.
20:21Yeah.
20:21That's right.
20:22So your next challenge, you each have 20 minutes to create the dish that helped you start your culinary journey.
20:31All right, it's time.
20:32Hands on the elevator.
20:34When that light change is green, you are going.
20:39Let's go.
20:41Grab those ingredients that are going to get you into this draft.
20:46Oh, no.
20:47Oh, my God.
20:50Your girl goes flying.
20:53Dad, is she okay?
20:54Oh, you okay?
20:55I'm all right.
20:56All right, let's go, girl.
20:57Stay strong.
20:58How are we building this dish, right?
21:00Vegetables.
21:01The grabs are insane.
21:03All right, grab the steak.
21:04There's potatoes right there.
21:06Perfect ingredients for a beautiful steak dinner.
21:09Come on, guys, grab the ingredients.
21:12Back to your station.
21:13Organize yourself.
21:1420-minute stars right now.
21:15Let's go, let's go, let's go.
21:16Get those proteins on.
21:19All right, Connor, what you got?
21:21California-style cooking.
21:22California-style.
21:23We get it fresh and we run it, right?
21:24We love that.
21:25No one knows California beach-style cooking more than me.
21:27I know.
21:28You do know.
21:29You've done your research.
21:31Yes, I have.
21:32Growing up in Manhattan Beach, our hobbies were surfing and skating and playing water polo, but it was a bubble.
21:39I really had to leave that place, get a taste of what real food culture was.
21:44So I went and lived in New Orleans.
21:47That is what crafted my creative process as a chef.
21:50I've been in this game for a minute.
21:52You know, I'm 30 years old.
21:53I'm a private chef and a diehard creative, and I just love cooking.
21:58Anything's possible over food.
21:59I'm a California kid, and I found my love in New Orleans.
22:03I'm feeling that California flair.
22:04That's the flair.
22:05Thank you, chef.
22:06Seems like Naisha's got one of her picks right there.
22:09Mr. Machete.
22:10How you doing?
22:10You grab ground lamb, cheddar cheese.
22:12You know what?
22:13It's Mexican food mixed with Asian cuisine.
22:15I'm great at both.
22:16Don't forget, this is your audition, right?
22:18You know what I'm saying?
22:18Yeah, this is it.
22:18We're all looking to see who we want to pick on our team.
22:20That's right.
22:20They call me the biggest, the largest.
22:24You're funny.
22:25We're going to make it happen, baby.
22:27This right here, they call this the skullet.
22:29It's like a skin on the top, but mullet in the back.
22:31My head right here says conquer your dreams and the grills.
22:35Can't go back to the corporate world now.
22:38I'm a self-taught chef.
22:40I got most of my techniques from the CIA cookbook that I got at a bargain bookstore.
22:46Growing up, I started selling these tacos I'm famous for now for $1 at my dad's mechanic shop.
22:52Now I've got a restaurant for the best tacos in Houston, people's choice.
22:56Because five years in a row, I'm H-Town till I drown.
22:59I'm a Houstonian through and through.
23:03Guys, just under 15 minutes, okay?
23:05Oh, you put those meatballs in that fryer.
23:07It could go tough.
23:08Looking good.
23:11Cole, what is your dish?
23:12Hand-seared salmon with this bright salad.
23:15Growing up in California, we always eat fish.
23:17Yes.
23:17Because it's right there.
23:18I love being at the beach.
23:19Oh, lovely, lovely serum there.
23:23Kevin.
23:24What's up, chef?
23:24Are you here to prove that you belong in this competition today?
23:27I am here to prove that I belong in this competition.
23:28How are you going to do that?
23:29So growing up, when we finally got money, my grandmother started cooking us a lot of steak.
23:33Steak and potatoes, okay?
23:35I'm a restaurant and food truck owner.
23:37I've cooked for Regina King, Tom Brady, Julia Roberts.
23:41I cooked for Marlon and the Wayans family so many times that I cultivated a relationship with them.
23:46Marlon saw a light in me.
23:49And about six months later, he sent me a check.
23:52He invested in my food truck.
23:54Lost my food truck September 1st, 2024.
23:57September 7th, 2024, my food truck was stolen.
24:02I'm still trying to recover from it.
24:06I think that me being here is just like me trying to reignite that passion.
24:11But I'm unstoppable.
24:13I'm f***ing unstoppable.
24:15Okay, I'm freaking unstoppable.
24:18Eight minutes down.
24:20Kevin's running behind.
24:21You say he's got to go on.
24:23Got a lot of eyeballs on you.
24:24Everybody's scouting.
24:26Gabrielle.
24:27Yes, chef.
24:28Haddock.
24:28We get a lot of fresh fish.
24:29My husband's a spirit fisherman.
24:31But my background is Italian.
24:33So I'm rolling out hand-cut pasta.
24:36Growing up as the youngest of eight siblings in a big Italian family was absolute chaos at all times.
24:45My parents are restaurateurs and have owned and operated a restaurant that has been open for over 40 years.
24:54I have worked in some of the best restaurants in America, but my dad was not excited for my career
25:00path.
25:01He was like, I don't want that for you at all.
25:03I, like, honestly want you to do anything but that.
25:08It's been five years since he's passed, and now I have two beautiful children.
25:14For you.
25:15Oh, I'll hold this one.
25:16Yay.
25:16There's definitely this side of me that really wanted to prove to my dad, to my parents, that I can
25:23do this.
25:23And I am a professional chef, and I do deserve this.
25:28I want to make him proud.
25:30Go for it, girl.
25:31Got it.
25:33Darian, what you got?
25:34I'm going to do a curry beef.
25:35Smart.
25:35Curry's in my bones.
25:37If I break this right now, if I see curry running out, then it's going to be delicious.
25:41A Buffalo New York guy by way of Jamaica.
25:44You got to bring in that flavor, right?
25:45Yeah, you have to.
25:46It's staying warm inside, you know what I mean?
25:48Because it's cold there.
25:50Chef, can we get a time check, please?
25:51We're already halfway down.
25:53Woo!
25:54Woo!
25:54Woo!
25:55Woo!
25:57Okay, Hunter, three squeeze bottles.
25:59Yes, chef.
25:59Right now I'm doing my adobo sauce panseer chicken.
26:03I can hear that pigeon in your voice.
26:05It's almost like the stress brings out the pigeon in your voice.
26:08This is intense.
26:10Rome against the 300.
26:12And just fighting each other.
26:14But I know I'm going to the top and into the draft with Team Gordon.
26:18Team Gordon, let's go.
26:19Really nice aromatics coming off your station, Hunter.
26:22Thank you, chef.
26:24Eight minutes.
26:25Eight minutes.
26:26That's going to put you into this competition or not.
26:29Yes, chef.
26:32Oh, my God.
26:33I let the steak sit there for so long.
26:35And I focused on freaking Brussels sprouts and potato.
26:38Get the steak on, Kevin.
26:39Got to get the steak on.
26:40Got to get the steak on.
26:42It's not hot enough.
26:43It's not hot enough.
26:44It's not getting hot.
26:45Time's running out right now.
26:46You're going to need at least two minutes.
26:48To rest.
26:49He's in trouble.
26:54You have three minutes to fight your way into the draft.
26:57I'm not feeling great.
26:58The steak, I didn't cook it as soon as I should have.
27:01It needed at least five to seven minutes to rest.
27:03Look at the cook on that steak.
27:04He didn't have time to let it rest.
27:06Also, he sliced it when it was a little bit too hot,
27:08so the juice is gone.
27:09Yeah.
27:10It's our time, chef.
27:11Two minutes, guys.
27:12You guys can start plating.
27:14This is where you earn your spot.
27:17My team, Gordon's team, Richard's team.
27:19Yes, chef.
27:19Yes, chef.
27:22Delicate, delicate, delicate.
27:23It's going to come off when it wants to.
27:25Oh, no.
27:26Gabrielle.
27:27Damn.
27:27No.
27:28The skin's gone on that header.
27:29Don't force it.
27:30Pivot.
27:30Make it make sense.
27:3230 seconds.
27:33Everyone's scouting you out right now.
27:36Push, push, push, push.
27:39Five, four, three, two, one.
27:42Hands up.
27:43Hands up.
27:44Congrats, guys.
27:45Congrats.
27:51Good job.
27:52Well done, all of you.
27:53Looking at these dishes, they're bursting with memories,
27:56and now we have to see if they're bursting with flavor,
27:59most importantly.
27:59So, first up, we have Kohl's seared salmon with a pickled onion and tomato salad.
28:06Salmon's cooked beautifully.
28:07It feels like you've had 30 minutes to cook.
28:09It's that intense.
28:10Great job.
28:10Thank you, chef.
28:11Next up, we have Kevin's steak and potatoes.
28:14This is a seared top sirloin with brussels sprouts and a red wine sauce.
28:21Great sear on the steak, but sliced way too hot, so you've lost the goodness.
28:26With this sauce, there's a little bit of a raw wine flavor happening.
28:30100% yes.
28:32Next up, we have curried cube steak.
28:35This is served over a parsnip and potato puree.
28:39This is cooked by Darian.
28:41Surprisingly, a lot of flavor in the curry, knowing that it's only probably like powder
28:45and cream.
28:46The vegetable garnish is sort of superfluous.
28:48Thank you, chef.
28:49Thank you, Gary.
28:51Next up, this is Gabrielle's haddock over hand-cooked pasta.
28:58Making pasta just like making the tortilla, that's pretty great.
29:01There's some crunchy vegetables in the sauce, which doesn't work for me.
29:03Haddock's cooked really well.
29:04I got nervous when it stuck to the pan, but you pivoted, and the pasta's delicious.
29:09Thank you, chef.
29:09Nice depth of flavor.
29:11Great job.
29:14Next up, we have a lamb mac and cheese.
29:18This is from Macchetti.
29:21Yeah.
29:22This kind of reminds me of my mom's food.
29:25Overcooked meatballs.
29:27I was a bit pissed off he's put those meatballs in that fryer.
29:30You know how to cook a f***ing meatball.
29:32Don't start taking shortcuts.
29:38Next up, we have Connor's.
29:39This is seared pork served with a crispy pakora and an herb salad.
29:45Pork's cooked beautifully.
29:46Thank you, chef.
29:47It's listening.
29:47It's beautifully seasoned, pakora delicious.
29:50Yeah, the dish has a lot of sauce, but tons of depth of flavor achieved in the sauce.
29:54Really great.
29:55Thank you, chef.
29:56Lastly, we have Hunter's adobo chicken over noodles.
30:04Chickens cook beautifully, but it needs more sauce and more acid in there.
30:09It's such a shame.
30:10Yeah, the noodles are a little cloying, but the chicken's cooked well.
30:13Thank you, chef.
30:13Okay, we clearly have a very difficult decision here.
30:18Give us a minute.
30:21Why?
30:22The ladies really brought it today.
30:24I can't say a chance.
30:25Yeah.
30:25Are you just focusing on building that in your team, or are you focusing on...
30:27I'm always trying to pick the winners.
30:29Do you want an all-female team?
30:30I wouldn't be mad at an all-female team.
30:32We love that.
30:35The pork chop, beefy cooked.
30:37Pork chop was great.
30:38Yeah, the one I would turn away, I'll be honest.
30:39Is that sirloin?
30:40Definitely.
30:41I'm getting my phone.
30:43The chicken thigh dish.
30:44The chicken was great, but nothing else was great about that dish.
30:48We good?
30:49Okay.
30:51I gotta say, these decisions, they're never easy for us, but as you know, this is your chance
30:58to earn your way onto one of our teams.
31:01The first three people that are moving up to the top are...
31:09Cole, Gabrielle, and Connor.
31:15Please head to the elevator.
31:19The next two people that have earned their spot on the next level, Darian and Machete.
31:27Woo!
31:29Thank God.
31:30I'm still sweating.
31:31Kevin and Hunter.
31:32We both had a little bit of a tough time in this kitchen.
31:35Unfortunately, there's only one spot left in the elevator.
31:39I'm definitely nervous, and if I make it through, it's by the skin of my teeth, but I'm here to
31:43prove to Chef Arrington that I deserve to be on her team.
31:46And that person moving to the top is...
31:53Unfortunately, there's only one spot left in the elevator.
31:55And that person moving to the top is...
32:02Hunter.
32:05You did great.
32:06You did great.
32:08Thank you, Chef.
32:11Kevin, I can see how good of a chef you are.
32:14This cook just got away from you a little bit.
32:16I'll forever be disappointed, but I'll forever be proud of myself.
32:19I know this isn't the only opportunity that I'll have like this.
32:22Good luck, Kevin.
32:23There is going to be another call, and I will be ready.
32:29One more cut, right?
32:31One more cut.
32:32Push.
32:32Welcome to the best kitchen in America.
32:35Ooh, this is nice.
32:38This is the creme de la creme of kitchens.
32:41I'm in heaven.
32:43So for your final challenge, 25 minutes, I want you to create a dish that you'd be proud
32:49to put on your own menu.
32:52I want it that good.
32:52For sure.
32:53The man, the myth, the legend, Gordon Ramsay.
32:58I'm so excited they brought him back.
33:02That form is moving, guys.
33:05I'm parkouring over that.
33:07Parkour, parkour.
33:08Okay, I'm looking for speed.
33:09Who's there first?
33:10Go!
33:11Let's go.
33:15Okay, Darren, with a little box out.
33:17I'm done being a nice guy, letting people go in front of me like, oops, nope.
33:20I could do this venison.
33:22Ooh, this is beautiful.
33:23So New York strip.
33:24Boom.
33:25Three hands on the plate at the same time.
33:28I said not today.
33:29Y'all can have it with your grubby little fingers, okay?
33:32Halibut.
33:33I'm taking that.
33:34Come on, guys.
33:35Is the chicken breast up for grabs?
33:37Oh, you're at it.
33:37From the south, man.
33:38I'm so confident with chicken.
33:40Three, two, one.
33:43Grab, grab, grab, grab!
33:46Well done.
33:47Right, your last chance to get into that draft.
33:50Your 25 minutes start now.
33:52Let's go.
33:53Let's go, let's go, let's go.
33:54How exciting.
33:55Pro chefs in the top level.
33:58Big man, what'd you grab?
33:59Man, I got the airline chicken.
34:00I'm going to honey-brust these carrots.
34:02Good.
34:02And then I was going to make a puree with this bad boy.
34:04You could do carrot top chimichurri.
34:06Cheers, thank you for that.
34:07Yeah, let's go.
34:08Let's get it, baby.
34:08Let's go.
34:10I'm through, right behind, behind, behind.
34:11Hunter.
34:12Yes, chef.
34:12You've got the hand-dived scallops.
34:14So out of all the proteins tonight, you've got the least stress.
34:17Yes, chef.
34:17And it's going to take two minutes, right?
34:18This guy moves, man.
34:20Hunter's got some wheels.
34:21Tell me about the dish.
34:22I'm going to do a sea bean puree, and then do a quick bourbon.
34:26We've got the puree as well, so puree done beautifully.
34:30It's way more important than the sauce.
34:31Don't waste time with that, okay?
34:33Ramsay said do one puree or one bourbon, but I was taught you could have both.
34:40Go for it.
34:41Five minutes gone, 20 minutes to go.
34:44Are you ready?
34:44Oh, Lord.
34:47Right, what'd you grab?
34:48Hi, chef.
34:49I grab the jumbo shrimp.
34:50Jumbo shrimp.
34:50Gabrielle, tell me about the dish.
34:52It's going to be a nice infused oil with our...
34:57Jumbo shrimp.
34:57With our prawns.
34:58I have no idea what I'm doing right now.
35:02Can you tell?
35:04You know, I haven't fully figured out my direction yet.
35:06Don't leave too long, right?
35:07Only five will make it into the draft.
35:10Yes, chef.
35:10I deserve it.
35:12Ooh.
35:14I think Darian, he's got to step up in this round.
35:17I feel like he tends to lean on spices, having that Jamaican influence.
35:23What'd you grab?
35:24So I grabbed some venison, brought some rosemary.
35:27That is sage, you know?
35:28You've got sage, rosemary, and thyme.
35:29You've got more herbs there than a Snoop Dogg.
35:33All right, so who do you have your eye on?
35:35Connor has this sort of light, bright California flair to his cooking.
35:40Right, young man, what'd you grab?
35:41I got a beautiful steak with a butternut hash.
35:44So that's your first pick?
35:46All I care about is finding the best chef out there, okay?
35:49Whether it's on your team or...
35:50Same, same.
35:51You know what I mean?
35:51But I'd really like that person to be on Team Blaze.
35:54I know how it feels not winning a couple years in a row.
35:57I mean, you've practiced a lot.
35:59That's right, that's right.
36:01Gabrielle, what are you going to do with the beetroots?
36:03I'm going to sear off these small pieces here and just add them to the plate.
36:06I know.
36:07But what's the dish?
36:08We're just going to do prawns, some beets with the pistachio,
36:12asparagus with the prosciutto.
36:13Gotcha.
36:14That's our time, chef.
36:15We're halfway.
36:16Twelve and a half minutes gone.
36:17Twelve and a half minutes to go.
36:19What did you get?
36:20I got a halibut.
36:21I got some celeriac.
36:22Have you cooked halibut before?
36:23I have not.
36:25Gotcha.
36:25Gotcha, gotcha, gotcha.
36:27I feel like it was a huge gamble to grab something that I never cooked,
36:30but also I feel like that's what this competition is all about,
36:33seeing how good you can be.
36:36It doesn't need to go on for another few more minutes yet, okay?
36:38Look how focused she is.
36:39She's locked in.
36:40She's got the discipline.
36:41She was in the Navy.
36:42Is that what it is?
36:43Okay, okay.
36:43Yes, absolutely.
36:44That makes sense.
36:44That makes sense.
36:45Get your together, Cole.
36:48I would describe myself as the life of the party.
36:53I grew up in a very, very strict blackity-black house, okay?
36:58If you know, you know.
37:00I had zero idea that I would end up being a chef.
37:03I decided I was going to go to the military,
37:05which kick-started my journey into being a chef.
37:10I mean, I've faced a lot of adversity in my life,
37:13especially being a black, queer woman.
37:16People looking at me like, okay, where's the executive chef?
37:19And I'm like, I'm right here.
37:23Get that nice and hot.
37:24Season again on the side.
37:25We'll flip it over.
37:26Still got plenty of time, yes?
37:27It's okay.
37:29Five minutes to go.
37:30Protein's on, yes?
37:32I'll just pop them in, Chef.
37:33Okay, good.
37:33The sauce needs work, okay?
37:36Damn it.
37:36So it's supposed to be a puree,
37:38but it turned out to be a sauce now.
37:39Come on, baby.
37:40It's weird.
37:41It's looking weird.
37:42Ah!
37:44Two minutes, guys.
37:45Let's go.
37:45Start the plate.
37:47We are professional for a reason.
37:49Think about the presentation now.
37:52Hunter, we've got to go.
37:54That's lovely.
37:54Still got plenty of time, yes?
37:5535 seconds to earn your spot in one of our teams.
38:00Guys, let's go.
38:03Five, four, three, two, one.
38:07And hands in the air.
38:09Well done.
38:12Richard and Aisha, welcome back.
38:14Let's start with Gabrielle's shrimp.
38:17They've been crusted with pistachio,
38:18and then you've got fondant of beets.
38:21I think the flavors are a little scattered,
38:23but the presentation's nice.
38:24When you've got those shrimp beautifully crusted,
38:27to sit them in a sauce, it's such a shame.
38:31Next up, this is machete.
38:32It's a pan-roasted chicken breast
38:34with a Gruyere potato puree
38:36and roasted baby carrots.
38:39This is really refined.
38:42It's a long way from overcooked meatballs.
38:44For me, the puree's the one that sets it off.
38:45You've got them beautifully creamed.
38:47Thank you all very much.
38:48This is Connor's New York strip,
38:51sautéed butternut squash and blackberry jam.
38:54The plate is very vibrant.
38:55It's sort of whimsical and fun.
38:57Definitely California cuisine.
38:59Thank you, chef.
39:00Okay, next up,
39:00this is Darien's seared loin of venison
39:03on a buttery polenta
39:05and a red wine caramelized plum sauce.
39:09All the flavors work.
39:10It looks fine dining.
39:12Really, really appropriate.
39:14Well done.
39:14Thank you, chef.
39:15Next up, this is Cole's pan-roasted halibut
39:19with a sally-roasted puree.
39:23Beautiful halibut.
39:24It's cooked very nicely.
39:26Having not cooked this fish
39:27and grabbing something you've never touched before,
39:29that says a lot about you and a character.
39:31This is a competition,
39:33and those kind of moments for me are important.
39:35Thank you, chef.
39:36This is Hunter's pan-roasted scallops
39:38with a sea bean puree,
39:39and then there's a beurre blanc sauce in there as well.
39:45I know there's a puree in a sauce there,
39:46but it sort of reads almost like a soup.
39:48If you do a puree, it doesn't need a sauce.
39:50If you do a sauce, it doesn't need a puree.
39:52But at the cook and the scallop,
39:53for me, this one there was delicious.
39:56Give us a moment right now, please.
39:59Come on in, bro.
40:00Family.
40:02What a shame with the shrimp.
40:03I couldn't think.
40:04I genuinely couldn't think.
40:07For me, the bottom two
40:08are definitely the jumbo shrimp and the scallops.
40:12I mean, those are the two dishes, I think,
40:14that were the least performing overall.
40:17Yeah, I think this was pretty clear.
40:18Yes.
40:20Before we tell you who makes it into the draft,
40:23let me remind you of what's at stake.
40:31That's right, those incredible chef's jackets.
40:36This is the most important platform, God.
40:37You don't get one of those shirts, you're out.
40:39Five of you are about to move into the draft
40:42and a chance to compete,
40:44not just for the quarter of a million dollar check,
40:47but for that mentorship with Richard, Naisha, and myself.
40:50OK, the first person that have earned their way into the draft,
40:53congratulations goes to...
40:55Darian.
40:56Well done.
40:57Thank you, sir.
40:58I'm in this.
40:59Let's get it.
41:01Let's go!
41:03Join in, Darian.
41:05Cole.
41:06Well done.
41:08The third person, congratulations, goes to...
41:12Machete.
41:13Well done.
41:15OK, the fourth person, congratulations, goes to...
41:19Connor.
41:20Well done.
41:22Sadly, that leaves Gabrielle and Hunter,
41:26the final chef, moving through to the draft.
41:31Congratulations goes to...
41:35Gabrielle.
41:36Well done.
41:39Hunter, our young man, continue cooking, right?
41:42Because we'll be watching from afar.
41:44Thank you, chefs.
41:45Oh, my God, brother.
41:47Easy when it's watching,
41:48but hard when you're actually doing it.
41:50A lot of respect for past competitors.
41:52All the best.
41:54Keep cooking.
41:55Thank you, chefs.
41:56Pleasure.
41:56But being on Next Level,
41:58at 25 years old,
42:00I'm happy.
42:01White kid.
42:0355, you have earned your way
42:05into that incredible draft.
42:09Congratulations.
42:10Get your chef jackets,
42:11and we'll see you very soon.
42:12Well done, guys.
42:13Good luck.
42:14Congratulations.
42:14Well done.
42:15Great job.
42:15Congratulations.
42:18Machete.
42:19What is that thing in the back of your head?
42:20It's called a skullet.
42:21A skullet?
42:22Skin mullet.
42:23It looks like a rose kale.
42:29Next time on Next Level Chef.
42:31Let's go, social media chefs.
42:34Hot dogs.
42:35Oh, boy.
42:36What am I going to do with this?
42:38Tim, what are we doing?
42:39I can open that for you.
42:40You are embarrassing yourself
42:42on national television.
42:44You can make a pretty plate,
42:46but can't it taste good?
42:49It looks like someone's cut themselves.
42:50This is not how I envisioned it.
42:52What is this?
42:54That is kale.
42:54Not the best for salads,
42:56if you can't tell.
42:56Oh, my God.
42:57Oh, my God.
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