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Next Level Chef Season 5 Episode 2
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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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FunTranscript
00:01Previously on Next Level Chef.
00:03From 24 chefs, only 15 of you
00:05will make you into that incredible draft.
00:08Ah!
00:09I'm deciding who I want on my team,
00:10and also who I'm giving away to Richard and Gordon.
00:13Five of you, pro chefs, have earned your way
00:16into that incredible draft.
00:19Let's go!
00:21And tonight, we did it.
00:23Yeah!
00:24Social media chefs, you can make a pretty plate,
00:27but can it taste good?
00:28How are we making this spiral?
00:29How are we going to get people to stop the stroll?
00:31Hot dogs?
00:32Oh, boy.
00:33What am I going to do with this?
00:37Honestly, it looks like someone's cut themselves.
00:39This is not how I envisioned it.
00:41What is this?
00:42That is kale.
00:43Not the best for salads, if you can't tell.
00:45Oh, my god!
01:00Let's go get it.
01:01One, two, three.
01:04Wow.
01:05I can't believe I'm here, competing on Next Level Chef.
01:15Oh, man.
01:16Like, I just feel like I'm a kid, you know?
01:18And I'm just like, look at this.
01:20Yes, I'm like the Statue of Liberty.
01:25Let's go!
01:27Let's go!
01:28Woo, woo, woo!
01:29There he is!
01:29Like, there he is, there he is, there he is!
01:32Oh, my god, so exciting.
01:34So, the basement, there's no sympathy down here.
01:36And I'll be honest, the majority of the equipment down here
01:38is older than you guys, OK?
01:40Maybe not me, Chef.
01:42I tell you.
01:43Now, you're all social media stars, right?
01:46And so you understand how to turn minimal ingredients
01:49into viral hits.
01:50Your first challenge today is taking corner store staples,
01:55prepackaged, canned, frozen, and transforming them
01:58into a Next Level dish.
02:01Got it.
02:0120 minutes is going to go fast, OK?
02:03Remember, there's eight of you down here.
02:07Only seven of you are going to make it out.
02:08I'm here to help you, OK?
02:10Now, Richard and Ayesha are watching this.
02:12very carefully.
02:13I'm also looking for your candidates
02:15to be on Team Hamzy, so give it your best shot.
02:17Yes.
02:18Let's do it.
02:20I'm feeling something.
02:21Are you hungover?
02:23Not today, no.
02:25Not today.
02:26OK, right, line up, guys.
02:28Here we go.
02:29It's time to get cooking, guys, yes?
02:32The platform is moving.
02:35Corner store staples turn into prolific dishes.
02:39Pray for me.
02:40Here she comes.
02:43Let's go, let's go, let's go.
02:46Pork pieces, chicken wings.
02:48I saw the wings.
02:49I was like, no, don't do wings.
02:51And I saw the rest of the stuff.
02:52I was like, you're doing wings.
02:55Hot dogs.
02:56Oh, boy.
02:57Looks like a 7-Eleven in here, doesn't it?
03:00Woo.
03:01Look at that.
03:02Oh, snap.
03:03It's going.
03:04Well done.
03:05I don't know what that is.
03:06I grabbed it.
03:07Oh, I was so close to garlic.
03:09Your 20 minutes starts now.
03:15Great knife skills.
03:19This guy, dude.
03:22All right, Landon, what did you grab?
03:23Oh, we got some turkey strips, some cheddar.
03:27I don't know what that is.
03:29They're chickpeas.
03:30Okay.
03:30And pretzels.
03:31I think we're going to do some kind of meatball.
03:33We're going to chop those turkey strips up.
03:35Right, so like a turkey meatball.
03:36Pretty much, yeah.
03:37This should be in your wheelhouse,
03:39knowing what you've done before and how you got
03:41what you did today, right?
03:42Usually the ingredients, the better I do.
03:45In the kitchen, I'm a complete catastrophe.
03:48I'm fat, hungover, and I want pasta.
03:51I drink, I make food, and toast about it.
03:54Just out, didn't they?
03:56I'm everything your parents don't want you to be.
03:59Woo!
04:00I'm known for making food that is bad for you.
04:03The greasier, the better.
04:04The greasier, the better.
04:05I'm doing pretty good on social media.
04:07I think I have two billion views at this point.
04:10That's a lot of damn views.
04:11This is killer, literally.
04:13When I win the quarter of a million dollars,
04:15I'm buying a jet ski.
04:17That's for damn sure.
04:19Woo!
04:21Getting our reception.
04:23Oh.
04:27Andy, how you feeling?
04:28Chef, let me tell you, this can is going to be the end of me.
04:33The can?
04:33What did you grab?
04:34I've got a frozen white fish here.
04:36I wanted to do kind of like a bacon white fish
04:39and some cream spinach.
04:41Be careful, Gordon.
04:42Those hands are worth millions and millions of dollars.
04:44Billion, maybe a billion dollars.
04:49What?
04:50Love that.
04:50Chef Ramsay.
04:53No notes.
04:54You're used to being in the spotlight.
04:56I'm expecting you to shine down here, yes?
04:57Yes, chef.
04:59Acting and music were always there simultaneously.
05:03I was in Pitch Perfect 3, Chicago Fire, and Upload.
05:08Being the female lead of that show, that's been my big break.
05:12I also put my first album out in 2009, and that led me to work with Prince.
05:18Like, I think back on that chapter of my life, and I'm like, did that really happen?
05:24I've always dreamed of being a chef.
05:27The catalyst was the actor and writer strike.
05:30I found myself with all this time on my hands,
05:33and just that little idea, like, bubbled up again.
05:36I surprised myself.
05:37I say I can do all things.
05:39So now I'm a professional actor and a social media chef.
05:43I can't even believe I'm here.
05:46Christian.
05:46Yes, chef.
05:47What'd you grab, young man?
05:47I got chicken wings.
05:48I'm going to do an oatmeal crust wing.
05:51I love wings.
05:52We all love wings, right?
05:53If you don't love wings, I don't trust you.
05:54I'm marinating right now a little Asian-inspired marinade.
05:57Nice.
05:57And then I'm doing a little bit of extra texture,
05:59because who doesn't like crispy wings?
06:00I love that.
06:01And think about everyone on your YouTube channel
06:02loves wings as well, yes?
06:04Big fan of First We Feast, and also the impact it's had.
06:07That younger generation is huge, right?
06:08For sure.
06:09Don't forget, Richard and Aisha are watching.
06:11Oh, yes, always watching.
06:13Christian got, I think, the golden ingredient down there, chicken wings.
06:16Wings all day long.
06:18Ooh, we almost lost that.
06:20We almost lost it.
06:21But I'm not losing it.
06:23Hannah, what did you grab?
06:24I grabbed hot dogs, and I also grabbed some pineapples.
06:27So I'm going to do, like, a pineapple, like,
06:28sriracha kind of glaze to go with the hot dogs and kind of stir fry them.
06:32Love that.
06:33So bringing back your Latin flavors, I hope.
06:35Yeah, a little bit, but I love stir fry, too.
06:37So it's not out of my wheelhouse, either.
06:40When I graduated high school, I was like, I want to be a YouTuber.
06:44I love makeup, and I wanted to be, like, a creator in the beauty space.
06:48I did that creating these very extravagant looks, might I add.
06:51But I needed a big girl job.
06:52So I was like, what do Hispanic people love?
06:55Food!
06:55I just turned Dominican breakfast Los Tres Colpes into a sushi roll.
06:59So I just started cooking, like, my childhood recipes, like,
07:02pollo guisado and chicken piccata.
07:03Today we're making piononos.
07:05I'm not professionally trained, but YouTube University
07:08teaches you a lot of things.
07:13I'm just trying to find a can opener for these carrots.
07:16And I'm going to put them actually in with the hot dogs.
07:18Where did that can opener go?
07:20I love that Gordon's roll in the basement is just opening cans.
07:25Can openers.
07:26This sauce is going to be more like a relish or, like, chutney.
07:29Just going to get that sauce ready.
07:31There you go.
07:31Thank you so much.
07:32I just want to focus on the sauce.
07:34It's going to be the winner here.
07:35Just make sure that sauce is not too sweet.
07:37Thank you, Chef.
07:39Miriam is working magic with those hot Cheetos.
07:43My mom actually used to show me how to make fried chicken like this.
07:46She put it in a brown paper bag and shake the bag up.
07:49She can make.
07:50And I, exactly.
07:51Miriam, what did you grab?
07:53I've got the Cheetos and I have some pork pieces.
07:57I'm thinking of just a Cheeto crusted pork that I'm just going to
08:00sauté and make like a jalapeno sauce.
08:02Love that.
08:02Comfort food is yours.
08:03Comfort food is your warehouse, right?
08:04Comfort food, soul food.
08:05Well, you've got a great protein for those pork bits, OK?
08:08Yeah, I've got a really good protein.
08:08I love it.
08:08Make sure that stuff is seasoned beautifully, yes?
08:11Got it.
08:13Guys, seven minutes gone, 13 minutes to go, yes?
08:18Right, Matt, what are you thinking?
08:20I've got cubed steak, which I think was a pretty good grab.
08:22I've got two starches here, pre-cooked sweet potatoes,
08:26and then I've got some rice.
08:28Not exactly open-fire cooking in West Virginia, is it?
08:31It is not.
08:31It is not.
08:33Being a dad has been my purpose, family first.
08:38Back in my 20s, I went to culinary school,
08:41got into the corporate world.
08:43But when my wife became pregnant with my kids,
08:46I left my corporate job to start raising my family.
08:50For me, there's no greater joy than being a dad.
08:55I love to cook gourmet meals outside over an open fire.
09:00And I was creating all these videos of me cooking outdoors
09:03just to have the memory of it.
09:05My daughter said, Dad, why don't you post those on social media?
09:09Boom.
09:10That's how Matt Dad came about.
09:12I want to show people, you're never too old to chase your dreams.
09:16Just do it.
09:18That's what I'm going to just cook.
09:21It's a tough steak.
09:22Don't marinate it too long.
09:23You've got to cook it first as well, OK?
09:25So that starts tenderizing.
09:27Thanks, Chef.
09:28That's it.
09:29All right.
09:31All right, Tim, how are you doing?
09:32We're on it.
09:33We're feeling good.
09:33About to crisp up these beef strips here.
09:35I love that.
09:36I think we're going to go ramen.
09:37I don't know quite how it's going to turn out yet.
09:39So we'll see where it goes.
09:39Something you've made for your kids at home?
09:41Yeah, they love ramen.
09:42They love ramen.
09:43Happens quite frequently in the house.
09:45Sometimes I'll make it for them for lunch.
09:46So get some beef stock and reduce them down.
09:48Get some strength in there, yes?
09:49Smart.
09:51Guys, this is the basement.
09:52Remember, canned food, corn sauce, staples are not easy, right?
09:56Yes, Chef.
09:57It's obvious you are social media chefs,
09:59and you're not used to being rushed, but I'm going to rush you.
10:01Let's go.
10:02Let's go.
10:02Right, we're down to the last two minutes, guys.
10:04We can start thinking about plating.
10:06Ideas for there.
10:07Ideas.
10:08These things got to get on the plate.
10:09Let's go.
10:13There we go.
10:1430 seconds to go, yes?
10:16Amazing.
10:17That's so nice.
10:18Wow.
10:20Bring it home, y'all.
10:215, 4, 3, 2, 1, and stop.
10:27Well done.
10:28Hands in the air.
10:30Wow.
10:31Dang, wow.
10:32That went fast.
10:38Here we go.
10:39Here we go.
10:40Woo!
10:41Woo!
10:42Woo!
10:42Wow.
10:43Wow.
10:43It's exciting.
10:44Oh, my gosh.
10:44I mean, it's crazy down here.
10:45It goes fast.
10:46It was crazy, crazy.
10:47Yeah.
10:47And congrats.
10:47Cooking for the first time in your careers with no filter.
10:50Well done.
10:51Come on.
10:53Right, shall we start with Christian's oatmeal-crusted Asian-inspired wings.
11:01Not a dish that tastes like it was made.
11:03In the basement, the glaze is super flavorful.
11:06Listen, this is the way to highlight cornerstone ingredients that nobody wants.
11:11They're delicious.
11:12Smart grab.
11:13This is exactly what I would have grabbed if I was cooking in the basement.
11:16I have no notes.
11:17Great job.
11:19No notes?
11:20That is the ultimate compliment I can get from Chef Arrington.
11:24I can die happy.
11:25Next up, Miriam's Cheeto-crusted pork.
11:29Half the Cheetos are on the floor over there.
11:32Oh, my gosh.
11:33Miriam, this is why, even though I'm a restaurant chef, why I spend a lot of time on social media,
11:38because sometimes you just find really, really cool, neat ideas, right?
11:41So marinating that in the bag itself, getting the flavor from the convenience store item,
11:46really, really smart.
11:47A big hot Cheeto girl, I'd have definitely grabbed that ingredient.
11:50Really smart use to make an aioli to kind of balance out the spiciness.
11:54However, they're both really spicy.
11:57It's still getting hotter.
12:00Next up, this is Henna's hot dog stir fry.
12:04There's some carrots and mango relish.
12:07I think it is a little sweet.
12:09Even carrots themselves are pretty sweet, so that, the fruit, maybe the cola that's in it, is a little too
12:14sweet.
12:15I love the caramelization on the hot dogs.
12:17It is very sweet, though.
12:18It needs some spice.
12:21Next up is Andy's hand-fried whitefish with a delicious cream spinach.
12:27Fish was frozen, they got defrosted, seasoned, and then cooked in a pan that was somewhat non-stick back in
12:341985.
12:36I mean, frozen fish sticks into a dish that looks like it could be in a restaurant is pretty impressive.
12:41Yeah, I think really smart use of that canned bacon, it brings some beautiful sort of salinity.
12:46The canned spinach, I would have liked to see transformed a little bit more, but really nice cook on the
12:50fish.
12:52Next up, Landon's turkey meatballs finished with a smashed potato.
12:57He got a can of cream soup and turned that into a sauce.
13:01Very smart, very clever.
13:03Phew, I hope I didn't make the worst thing, because I am by no means confident that I am getting
13:08back in that elevator.
13:09I love the use of pretzels as you might use bread in a meatball.
13:13Tough grab, that one.
13:14Turkey, no fat, so very unforgiving.
13:16It could have done with a touch more sauce in there.
13:18Enrich those meatballs.
13:20But they are tasty.
13:21Next up, Maria's canned prawns and sat in a mustard sauce, almost like a fritter.
13:28I love the use of corn and shrimp together, pairs really nicely, and really smart to do a fritter on
13:34the first cook.
13:38You give me an hour, and I'm going to do something really spectacular.
13:43This is Matt's marinated beef tips with sweet potatoes and rice.
13:50The seasoning's great on the beef tips.
13:53Two starches together, you know, not something you see a lot.
13:57The dish looks like it could come together a little bit more.
13:59Just think about how you're adding some, like, freshness to it, some vegetables.
14:03Tough grab, you have to be careful what you grab.
14:07Last up, Tim's beef strip, ramen.
14:12You took the idea of ramen and elevated it.
14:15I really appreciate the stock.
14:17It's the way to transform something out of a bodega that's sitting on a shelf for who knows how long.
14:21This is comforting, it's soul-hugging, I can clearly see your vision brought to life.
14:26This is one of the most famous corner store ingredients, so ramen's sort of a clutch grab off of the
14:31platform.
14:32And I think you know that egg yolks bring extra likes and followers.
14:36Absolutely.
14:37You have to remind ourselves, you're social media stars, and you used to have everything set up.
14:41Nothing got set up for you.
14:42It was dysfunctional from the get-go, and that dish is delicious.
14:46Thank you, Chef.
14:49Right, have a chat amongst yourselves.
14:50We need a very serious moment.
14:51Excuse us, please.
14:55Bring it in, bring it in, bring it in.
14:57Can we talk about the wings?
14:58How good were they?
14:59Delicious.
14:59I can eat an entire plate of those wings.
15:02It was kismet that I had to make wings for my first round.
15:04I love that.
15:06Take on the ramen.
15:07Beautiful.
15:07Yeah.
15:08Everybody said, Tim, it's delicious.
15:10And I was about to, like...
15:12Man, it's beef chunks.
15:14Yeah, you said it right.
15:15It's beef chunks with nothing really else.
15:18The two starches, the sauce didn't really work.
15:21You got a green protein, too.
15:22I did, yeah.
15:23I just missed the vegetable.
15:26And Henna's hot dogs.
15:27Yeah.
15:28Too sweet.
15:28Yeah, but when's the last time you saw carrots and hot dog together?
15:31First time.
15:32Yeah.
15:32I put a little bit too much Coke in my hot dogs.
15:40Right, Richard and Naisha, myself, have come to a decision.
15:44First, three individuals that have earned a place on the next level.
15:49Congratulations goes to...
15:53Tim, Christian, and Andy.
15:55Well done.
15:56Head to the elevator.
15:57Thank you, chef.
15:57Well done.
15:57Great job.
15:58Thank you, chef.
16:01Thank you, chef.
16:02Good.
16:02Good.
16:02Good.
16:04Joining those three, congratulations goes to...
16:08Mireya.
16:10Yes.
16:10Landon and Miriam.
16:13Let's go.
16:13Woo!
16:16Congratulations.
16:17Well done.
16:22Unfortunately, there's only one spot remaining in that elevator.
16:25The person moving up, congratulations goes to...
16:33The person moving up to the middle level, congratulations goes to Matt.
16:42Let's go.
16:45Thanks, chef.
16:46At the very best of luck.
16:47Do not stop what you're doing.
16:48I won't.
16:49Well done.
16:50I mean, I tried my best.
16:51You can't beat yourself up about it.
16:52I definitely feel very inspired.
16:54So, yeah, I don't take it as a bad experience.
17:04Okay, everyone, let's go.
17:05Let's go.
17:06Welcome to the middle, okay?
17:08All right, now listen, this is a catering kitchen.
17:10You're not going to be dealing with bent pans and rusty spoons and some of the stuff you
17:15saw in the basement.
17:15Yes.
17:16Yes, chef.
17:16All right, now listen, as social media chefs, what you do best is making first impressions.
17:22You want people to stop on your page.
17:24You want people to follow.
17:25You want people to like.
17:26So, this challenge is about big colors, bold ideas.
17:29We're looking for you to impress us, specifically, visually.
17:34I think I got this.
17:35Link, subscribe, click the notification buttons.
17:38You're going to have 20 minutes.
17:40Grab as much as you can.
17:41I want the platform to look like it's going out of business.
17:45All right, grab the elevator.
17:46Okay, you're ready for war.
17:47Let's go.
17:50I hear it.
17:52All right, here it comes.
17:53When the light goes green, it's go time.
17:58Let's go.
18:00Let's get over there.
18:01You got it, okay?
18:02You need a viral dish.
18:03Make sure you grab a protein.
18:04Grab big flavors.
18:05There's beetroot juice still over here.
18:07That's colorful.
18:08Gochujang, that's super flavorful.
18:09I try to grab gochujang, but freaking Christian reaches over and rips it out of my hand.
18:14I'm not scared of anyone, but I would not want to pick a fight with Christian, that's for sure.
18:18Grab it or regret it.
18:20Let's go.
18:21Excuse me.
18:22Everyone is towering over me.
18:24The next thing I see is the tilapia, so I grab it.
18:27And it's wasabi peas.
18:28Five seconds.
18:29Herbs, spices, something to make a sauce.
18:32Let's go.
18:33If you can reach it, it's yours.
18:34And at the last second, I grab that beetroot juice.
18:37What am I going to do with this?
18:40Okay, here we go, everyone.
18:41Get ready.
18:42Your 20 minutes starts now.
18:49Okay, Mireya, so you got a piece of snapper.
18:53I got the serrano ham miso, and I've got rice ready to cook.
18:57Okay, you know what you can do with this is you could wrap the serrano ham around the fish.
19:00You can sear it.
19:01Wow, that's complicated.
19:03Librant colors.
19:04Yeah, great grab there.
19:05Okay, you don't have to do it.
19:06Just a suggestion.
19:07Okay, definitely.
19:09All right?
19:10Andi, how are we doing?
19:11I'm just getting these sweet potatoes chopped up.
19:13I'm going to do a sweet potato puree.
19:15Okay.
19:16I've got this chicken breast here that I'm going to saute.
19:18Okay.
19:19You can get the chicken cooking.
19:20I heard, chef.
19:21I heard, chef.
19:22Okay, let's go.
19:24Chef, how are you?
19:25Okay.
19:25I have a zucchini here.
19:27I have a tilapia and some wasabi peas.
19:28So we're a long way from the Flamin' Hot Cheetos, right?
19:33Growing up for me, I'm a pastor's kid, and it was a very strict household.
19:36We couldn't go anywhere.
19:38Couldn't do anything.
19:38So I needed something to do with this energy that I have.
19:42Okay, beautiful people.
19:43Let's go.
19:44I started with content creation and cooking.
19:47Today, McDonald's been crazy, see you, boy.
19:49Content creation, I feel so free to let go and to be me.
19:53Who gets sexy?
19:55My channel is based upon deep fried foods and cheesy foods.
19:59We're here for a good time, baby.
20:00I'm not here to watch cholesterol.
20:05So listen, for the tilapia, comfort food, right?
20:08Love it.
20:09Okay, you love comfort food, right?
20:10That's what I do, baby.
20:11So let's treat this like as a coating for the fish if you want.
20:13Okay.
20:14Got it.
20:14Thanks, chef.
20:17Hope got a beer for you, Landon.
20:19I'll be damned.
20:20You did get a beer, didn't you?
20:21Stout action.
20:24All right, Tim, what are we going?
20:25You're already rolling out meatballs.
20:26We're wringing it here.
20:27We're going meatballs.
20:27What is the rest of the dish?
20:29Well, wow, that's the challenge here.
20:30I've got coconut milk, chili oil.
20:33I like this if you get the meatballs cooking
20:34and then work on this coconut sauce, right?
20:37Too big, the meatballs.
20:3820 minutes so the pork doesn't dry out around the outside.
20:42Take a half a breath.
20:44Take your time.
20:46Tim, what are we doing?
20:47You good?
20:48I'm trying to open my chili oil.
20:49Come on, Tim.
20:50I can open that for you.
20:52Okay.
20:53You got it.
20:53You got it?
20:54You can't open a jar.
20:57You are embarrassing yourself on national television.
21:00I got it.
21:01I got it.
21:03I'm a stay-at-home dad.
21:05I don't touch the laundry.
21:06My wife does that, but I do the other stuff.
21:08Hey, girls, you hungry?
21:10I'm the one who does all the cooking in the house.
21:12And so a year and a half ago, I started posting food videos.
21:15Today, we're making my daughter's breakfast.
21:17I'm a big kid at heart.
21:18I'm just a goofball.
21:20This started out for fun, and now it's what I do.
21:23The principal called again, and the PTA moms are pissed.
21:26She said, my lunches are causing a distraction.
21:29I like to embarrass my kids, but my daughters have no problem critiquing me.
21:33Tony, how do you feel about falafel?
21:36What have I created?
21:38You're not cooking out of your house, guys.
21:40There's no ring lamps down here.
21:42You're laughing at that, Tim.
21:43You know what that's about.
21:45Landon, how are we doing?
21:45You got some great ingredients here.
21:47Mustard, mackerel, potatoes.
21:48Do you feel good with seafood?
21:50I don't do much seafood.
21:51You're from California, aren't you, dude?
21:53Yeah, but I eat out.
21:54Okay.
21:55I grew up in Ohio.
21:56We were nowhere near an ocean.
21:57I don't like seafood.
21:58I don't make it.
21:59Makes your house stink.
22:00I avoid it.
22:01So we're going to sear these inside down.
22:04Yeah, I like that.
22:05This isn't hangover food, dude.
22:06No, it is not.
22:07Okay, bro, let's go, dude.
22:08Let's make it happen.
22:09Listen, how are we making this viral?
22:11How are we going to get people to stop the scroll?
22:13All right, how are we going to get people to subscribe, okay?
22:15We're going to make it do what it do, baby.
22:17First impression, first impression, first impression.
22:19Pretty pretty.
22:20If you could pick one social media chef right now, who would it be?
22:23I mean, I definitely have my eye on Andy.
22:25She's fire.
22:25I think I saw some stuff I can work with.
22:27Yeah, I would pick Christian.
22:29Look at the way he moves.
22:30Yeah, Christian can cook.
22:31It's incredible.
22:32Mm.
22:36Filipinos not necessarily are known for being spicy, but I am.
22:40We've come to what I was born to do, fry some chicken.
22:43I'm a social media chef and culinary producer for First We Feast.
22:46Christian, it's Sean here.
22:48Your mission is to make the perfect way.
22:51I make tons of different recipes in multiple techniques, but everything has to be spicy.
22:56Spin, spin, toss.
22:58I want your eyes to roll back when you're eating my food.
23:00Just roll back.
23:02Christian, what's up?
23:03What's up, what's up?
23:03Making a steak.
23:04All right.
23:05Then I'm going to make a fennel verblanc.
23:06Okay, all right, keep going.
23:07Go, go, go.
23:10Cooked perfectly.
23:13Let's go, let's go, let's go, Andy.
23:14Let's move, let's move.
23:16She better hurry up, Andy, because that chicken is going to be undercooked.
23:19Chef, I'm having an issue with some beetroot.
23:22What the hell is that?
23:23Chef Blaise, to the rescue, please.
23:25Just get on the stove and start reducing it.
23:27Maybe let's add a little bit of sugar to it, a little bit of red wine vinegar, and you're
23:30making this beautiful beet sauce for it.
23:35Okay, Matt, what are we making here?
23:36I've got these beautiful head-on prawns.
23:38Okay.
23:38I'm going to fry them.
23:40You're frying them with a little bit of a batter over here?
23:42I am, yes.
23:42Okay, let's go.
23:43Keep moving, okay?
23:43Thanks, Chef.
23:44Keep moving.
23:44Ten minutes down, ten to go.
23:47Get off of there.
23:48All right, Landon, just one minute on the other side, pull it out.
23:51Clean your station up, it's a mess, yeah.
23:53The stations are a disaster.
23:55Gordon and Iissia would absolutely lose it.
23:57Okay, let's go.
23:58If my room looked like this when I was younger, I would have gotten my ass beat.
24:02Six minutes left.
24:04Unbelievable.
24:06Where's the chicken, Andy?
24:07Uh, it's still in the pan.
24:11That's undercooked, you know that.
24:13I'm terrified, because you can't eat it raw.
24:15Like, any other meat, you can get away with.
24:18Five minutes to bring it together.
24:20You've got to take it right to the wire.
24:22I'm nervous about Andy's chicken.
24:24Same.
24:26Um, so stressful.
24:28Four minutes left.
24:30Okay, let's go.
24:32Oh, what am I doing, what am I doing?
24:34Look, Andy's not happy.
24:35Mm.
24:36I can confirm the chicken is cooked.
24:43Hopefully it's not overcooked.
24:44Now I know, I'm worried that it's overcooked.
24:47Two minutes left, so now start plating.
24:50They have to be colorful, they have to be bright, they have to be viral.
24:54It has to be a dish that's going to get you to the top level, okay?
24:57Yes, Jack.
24:58Everyone likes cheese.
25:01Five, four, three, two, one.
25:05Hands up, hands up.
25:07That was something.
25:10Okay.
25:11Woo!
25:13Naisha, Gordon, we raised levels, and I think we raised the level of tension up here for
25:18sure.
25:18They look good.
25:20All right, well, let's get into it.
25:21We have Christian's curried skirt steak with a gochi jang butter sauce.
25:25Mm-hmm.
25:26Enochis and some spinach.
25:28A little banana leaf for the aesthetic there.
25:31That steak's took beautifully.
25:32It is a melt-in-the-mouth moment.
25:34Just on the optics alone, I'd definitely stop scrolling and study that dish.
25:38Great job.
25:40Okay, next up, we have Mireya's Serrano ham-wrapped snapper with rice and some charred tomatoes.
25:46I don't know if this one is as worthy of the gram, but sometimes you're just looking at
25:50a picture and you want to dig in and eat it, right?
25:52All right, that's good.
25:54Yeah, the Serrano ham is a really great protection for the fish.
25:57I love the crispy saltiness that Serrano ham gives to the fish.
26:01It's exceptional.
26:03Exceptional.
26:04Exceptional.
26:05Thank you, Chef Ramsay.
26:06You just...
26:09You've just made my millennium.
26:13Okay, moving on.
26:15This is Tim's pork meatballs with a coconut curry.
26:19It's a shame because it looks vibrant.
26:20Meatball's a little bit dry.
26:22Any breadcrumbs in there?
26:23And then, so it just gets drier and drier and drier, so you can't really taste the pork,
26:27which is such a shame.
26:29Next up, we have Matt's crispy shrimp with curry noodles.
26:32Wow.
26:32Is it tall enough is the question.
26:35It's eye-catching.
26:37And again, you've got to remind yourselves, guys.
26:38Not four assistants, not 18 ring lights, 20 minutes.
26:41It looks beautiful.
26:45Shrimp are cooked beautifully.
26:47Yeah, I mean, the quick note here is visually it's great.
26:50Just remember you're serving a couple people, right?
26:52You don't need to make a big, big meal all the time.
26:55Okay, so this is Miriam's wasabi pea-crusted salapia with beet sauce.
27:00Honestly, it looks like someone's cut themselves.
27:02The beet sauce is actually really delicious.
27:05Vibrant, earthy, but paired nicely with something rich like a venison or a beef that can stand up to it.
27:11It really overpowers the delicate fish.
27:14The actual crust needs more seasoning.
27:17Okay, next up we have Landon's seared mackerel with purple potato salad and a mustard cream sauce.
27:24Mackerel's cooked beautifully.
27:26Skin is nice and crispy.
27:27Cheapest fish on the market, but you've elevated it.
27:29Well done.
27:31Okay, last up we have Andy's spiced and seared chicken breast with a sweet potato puree and a snap pea
27:37salad.
27:41Puree nailed beautifully, but the chicken should have gone on earlier.
27:47Chicken needs time to rest.
27:48So when you slice it out, it's got all this string effect because it's dry.
27:53So give yourself more time with a chicken breast like that.
27:57Yeah, what I love about this dish is it's very autumnal, right?
27:59You have the sweet potato, it's really silky.
28:01The pomegranate, overall is tasty.
28:04All right, everyone.
28:05Have a chat with yourselves and we'll get right back to you, okay?
28:09Interesting.
28:10I love the tempura shrimp.
28:14My eye went directly to that plate.
28:15I mean, really beautiful.
28:17And the big letdown for me was the tilapia.
28:19This unseasoned crust on top and then the ground pork.
28:22Everything was so dry.
28:23When the meatball's that big and you fry it, it sucks up all of the juice.
28:27Put it in the sauce.
28:28Yes.
28:28We're agreed?
28:29Shall we?
28:29Absolutely.
28:32Now, the first three people that have earned their way to cook on the top level are
28:39Matt, Landon, and Mireya.
28:43Head to the elevator.
28:44You've earned your way up.
28:45Congratulations.
28:47Holy mackerel.
28:48We're still here.
28:49Okay.
28:50The next two people that have earned their spot to cook on the top level are
28:58Christian and Andy.
28:59Head to the elevator with your colleagues.
29:02I can't believe it.
29:03I was doubting myself.
29:04I gotta stop that.
29:07Tim, Miriam, unfortunately only one of you are gonna make it to the top level.
29:12Yes, sir.
29:12I keep thinking of my family.
29:14I keep thinking of my daughters.
29:15I've given up so much to be here.
29:17To get eliminated in the audition rounds would just be devastating.
29:22The person moving to the next level is?
29:28The person moving to the next level is?
29:36Tim.
29:37Good job.
29:38Good job.
29:42Miriam, first of all, you had me at Flaming Hot Cheetos.
29:46I am.
29:46Your social media is an absolute joy to watch, and you've been a joy in person, and we're
29:50gonna keep watching you, okay?
29:52It has definitely been an honor to meet all of you.
29:53It's been truly a blessing.
29:55This was a very tough audition.
29:58Love you.
29:59But this has definitely lit a little bit of fire in me, so I'm just gonna go home and keep
30:04trying.
30:11Welcome to the best kitchen in America.
30:13All right, guys.
30:14Take a look around.
30:16Take a look around.
30:18Wow.
30:18Wow, wow, wow.
30:20Let's go.
30:20Yes, Chef.
30:21You ready?
30:21Yes.
30:22I want to shoot content in this kitchen.
30:24I want to shoot content in this kitchen.
30:24It is a sexy kitchen.
30:26You ready for your last challenge?
30:27Let's go.
30:27Whoa.
30:28Okay, social media chefs, for your final challenge, I want you to forget about the likes and the
30:33shares.
30:34Yeah.
30:34And create a dish that's good enough to earn you a spot in the draft.
30:37Right.
30:37And prove that you belong in this competition.
30:40Yeah.
30:41Final cook from these incredible social media chefs.
30:44Last chance to impress here.
30:46All right, guys.
30:47Hands on the elevator.
30:48Oh, man.
30:48You got this.
30:49Believe in yourself.
30:50Grab smart.
30:51You have 25 minutes to earn your spot in the draft.
31:01Go, go, go.
31:03All right.
31:03What do we see?
31:04That filet is mine, so I snatched it.
31:08Filet.
31:09Nice grab, Tim.
31:10The best protein on the platform.
31:13Oh, no.
31:14Game head.
31:15Let's grab some supporting ingredients.
31:16I see a pork chop.
31:18Beautiful.
31:20Where'd it go?
31:21It's gone.
31:22Now what's left?
31:23I'm looking up there.
31:24I got a sea cockroach.
31:26Lobster.
31:27Five seconds.
31:28Think about how you're supporting the protein.
31:31Grab it.
31:32Come on, guys.
31:32Let's go.
31:34Back to your station.
31:35Visualize your dish.
31:36And we're ready.
31:37All right.
31:37Your 25-minute starts right now.
31:40Right now.
31:40Let's go.
31:42Yes.
31:42Season that filet.
31:43Get it on.
31:45All right.
31:46Who's your money on?
31:47I like Andy.
31:48I just see a lot of potential.
31:49I feel like she's got a lot of great energy.
31:52And what are you thinking for your dish?
31:53Well, I'm just going to keep it simple.
31:55Yep.
31:55I've got this amazing polenta.
31:56Great.
31:56Carrots.
31:57Tomato.
31:58Pork chop.
31:58Yep.
31:59Really smart to get the pork on first.
32:01Make sure you concentrate on the protein first.
32:04Right?
32:05That's the most important.
32:06That's what gets you into this draft.
32:08What is this?
32:14That's great.
32:18All right, Landon.
32:19Can you tell me what this is?
32:21That is kale.
32:21That is kale?
32:22Yes.
32:23That's the first time that Landon's seen kale.
32:26Come on, Landon.
32:27You're from California.
32:29Would you recommend leaving that raw?
32:31Did you taste it?
32:32I did.
32:33It's a little bitter.
32:33Yeah.
32:34It also tends to be a little bit fibrous.
32:36Mm-hmm.
32:36So if you want to serve it raw,
32:37you're going to definitely want to massage it.
32:39Oh, really?
32:39And it helps break down those fibers.
32:41Yeah, so it makes it more palatable.
32:43Not the best for salads, if you can't tell.
32:45I don't eat salads.
32:46I never order salads.
32:47I always get the soup option.
32:48How are you cooking your lobster?
32:50I was going to just slow cook it in this butter,
32:52so it doesn't overcook.
32:53Yeah.
32:53And then it doesn't curl up on me.
32:55Light poached.
32:55That's the thought.
32:56Yeah, just like that.
32:57You have 18 minutes left.
32:59Come on.
33:00Can you class all this and speak out?
33:03Rhea, how you feeling, girl?
33:04Hi, Chef.
33:04I'm feeling great.
33:05I'm doing a little Cornish game hen
33:08with a allspice maple syrup glaze,
33:12inspired by my upbringing.
33:14And what is your background?
33:15I'm Egyptian.
33:18I am the fit foodie.
33:21I'm small, but I'm scrappy,
33:23so don't be misled by my size.
33:26I grew up in Egypt,
33:28and I like to bring my North African flavors to the party.
33:33I like to take a nutritionally dense approach to food,
33:37because in the last three years,
33:40I've discovered bodybuilding.
33:42Entering a bikini competition as a 53-year-old
33:45is terrifying and invigorating,
33:48but I don't do anything half-assed.
33:51Arrgh!
33:53And how are you cooking your game hen?
33:55I'm going to sear it first,
33:57and then I'm going to put it in the oven.
33:58It's a whole bird, you know?
33:59Yeah.
34:00Move with intention.
34:01Move quick.
34:01Quick, fast, fast, fast.
34:02Yep.
34:03Why is it not in?
34:04The chicken needs to get in the oven.
34:07All right, Tim, what did you grab?
34:09I got the filet, which is the cream of the crop.
34:12I'm feeling a little bit of pressure with this filet
34:14because it is the most perfect grab.
34:17I cannot this up.
34:19You have turned this?
34:20Yep, just flipped it.
34:20Yeah, just cook all sides.
34:22What do you have going here?
34:23I have some chickpeas in here,
34:24so we're going to do the cauliflower chickpea mask.
34:26It's going to be an interesting color.
34:27Visually, you know what I mean?
34:28Yeah, I think it'll be beautiful.
34:30Christian, what'd you grab?
34:31I got Japanese potatoes.
34:33I'll make a chipotle potato puree.
34:34Look at the color of that day.
34:36A lot of purple happening up there.
34:38Seasoned black cod with a nice green sauce.
34:40Black cod.
34:40Everyone loves it.
34:42Everyone's seen it.
34:43Smart.
34:43Matt, what's your dish?
34:44I'm doing a tuna, searing it with salt and pepper.
34:47I've got my lemongrass broth cooking there.
34:50Yep, beautiful.
34:51Matt's got a tough one with that tuna.
34:52If he doesn't understand how to sear it,
34:54that could go incredibly dry.
34:56Time check.
34:57Ten minutes, guys.
34:58Ten minutes.
34:59I'm wasting time looking for blood.
35:01Close food.
35:02It doesn't matter.
35:03Let's go, social media chefs.
35:05Ah.
35:06That hen is still not in the oven.
35:08Crank up the oven and get it in the oven.
35:10How much time before I flip?
35:12Let's put it straight in.
35:14Okay.
35:14All right.
35:16Eight minutes to go.
35:17I know.
35:18The chicken is in the oven.
35:19Yeah, this is just crazy.
35:22Get your massage.
35:24Yeah, look at that.
35:25Ooh.
35:27This feels wrong.
35:29But if she says it's right, it's right.
35:30It's very California.
35:32We're just there.
35:33Thank .
35:33I'm from Scotland.
35:34Yes.
35:35Oh, my God.
35:40Not too bad.
35:41What is he drinking over there?
35:43He's drinking white wine out of the deli cup.
35:47Five minutes.
35:48Five minutes left.
35:49Last chance to get on one of our teams, guys.
35:52Stay hungry, stay focused, stay happy.
35:53Can you make it through this gauntlet of a competition?
35:57Right?
35:57Yes, chef.
35:58No one's gonna give it to you.
35:59You have four minutes to bring it together.
36:01Four minutes.
36:04A little more.
36:05I don't even know if Aurea can get something on the plate.
36:08Oh, my gosh.
36:10The hen's still in the oven.
36:12Three minutes left, guys.
36:14Oh.
36:15Oh.
36:16Two minutes left, guys.
36:16Two minutes left.
36:17Ooh.
36:18Start plating.
36:20Oh.
36:21Oh, it's the chicken.
36:23Oh.
36:24I don't know.
36:24Is it burnt?
36:25Is it raw?
36:26It sounded like it was cooking.
36:28Let's go, dog.
36:29Bring your vision to life.
36:31Last chance to get on one of our teams, guys.
36:34Let's go, Landon.
36:35Make this plate a party.
36:36Know you like to party, dude.
36:37Yes, I do.
36:40Five, four, three, two, one.
36:45Hands up, guys.
36:50Nice.
36:50Nice one.
36:51Wow, what a cook.
36:53Everybody at home thinking, that doesn't look that hard.
36:56I just cooked a Cornish game hen in 20 minutes.
36:59What the freak?
37:01So we'll start with Morea's.
37:02This is a spiced game hen with a parsnip and potato puree.
37:06Did you hear Rich and I screaming?
37:08Get it in the oven.
37:14Mm-hmm.
37:16You know, hen is cooked all the way through.
37:19I thought you were going to snatch cock it or take off the thighs
37:21and do something elevated with it.
37:23It does taste good.
37:24And also think about how you're plating it.
37:26It's kind of difficult to eat a whole bird in a bowl.
37:29Next up, we have Andy's seared pork chop with polenta and tomato sauce.
37:34Let's see how it's cooked.
37:36Mm-hmm.
37:39That pork's cooked beautifully.
37:41The sauce is delicious.
37:42Purely delicious with the polenta.
37:43Yeah, I mean, listen, you just have ingredients that work.
37:46It's a perfect combination.
37:47Thanks, chef.
37:48Next up, we have Landon's butter poached lobster and a kale salad.
37:56You know, it's a bit confusing.
37:58Is it a salad?
37:59Is it a composed hot dish?
38:02Yeah, so it feels and looks unfinished.
38:04It's such a shame.
38:05But the actual lobster's cooked beautifully.
38:06It does need more acid.
38:07It does, yeah.
38:09Okay, next up.
38:10This is Tim's seared filet with a cauliflower and chickpea puree.
38:16What's the cook, Tim, you wanted?
38:17I wanted mid-rare.
38:19Yeah, it's mid-rare.
38:20I actually really love the visual.
38:22You guys are supposed to do the colors on the middle floor,
38:24but you guys really brought some colors up here.
38:26You may be a social media chef, but that's cooked like a refreshing.
38:30Thank you so much.
38:31Thank you, chef.
38:32Okay, next up.
38:33We have Christian's black cod.
38:35This is a chipotle sweet potato puree and an herb sauce.
38:41Visuals are great.
38:42A little confusing with all the sauces and purees for me.
38:45Oh, chef.
38:46Fish is cooked beautifully.
38:47You know, it's viral.
38:49Yeah, it's a really good dish.
38:51Okay, lastly, we have Matt's seared tuna with a lemongrass and black garlic broth.
38:59It's so nice to see dishes higher than Richard's hair this season on Next Level Chef.
39:04Yeah, knew that was good.
39:11Broth is delicious, but none of this is seared.
39:14So, rookie mistake.
39:16Yes, chef.
39:17Heard.
39:18We definitely have a lot to talk about.
39:20So, please, talk amongst yourselves.
39:22Thanks, chef.
39:23That's some great dishes.
39:24Really good dishes.
39:25The guinea hen is sort of the strange one for me.
39:28Just dunked on a puree like that.
39:29Break it down.
39:30Take it off the bone.
39:31Yes.
39:31You could turn that thing into an absolute stunning dish.
39:36Landon's dish was unfinished, right?
39:38You're on the top level fighting for your chance to be on one of our teams and you make a
39:42kale salad.
39:42He definitely massaged it long enough.
39:44Yeah, I know.
39:44I'd rather massage my wife than my kale.
39:48I think it's clear.
39:49Yes.
39:51This challenge was about proving yourself.
39:54And before we reveal our decision, we want you all to take a look at what's at stake.
40:03Oh, my gosh.
40:06Get me out of this sweaty shirt and into a fresh white coat.
40:10I deserve it.
40:11I know I do.
40:12I've earned it.
40:12It's mine.
40:14That's what you're fighting for.
40:16Six of you, five chef jackets on that platform.
40:20The first person who has earned their spot in the draft is Tim.
40:29Thank you, Jeff.
40:31Name called first.
40:32Moving on.
40:33Getting out of these auditions and into the draft.
40:36Hell yeah.
40:37I'm so fired up right now.
40:39I'm so fired up right now.
40:39The next person that is making it into the draft and on one of our teams is Andy.
40:47Congratulations.
40:48The next person is Christian.
40:55Fourth person is Matt.
40:58Good job, Matt.
41:01That leaves Landon and Maria.
41:04The final social media chef moving through into the draft is Maria.
41:16Congratulations, girl.
41:20Landon, you fell a little bit short.
41:23I regret not grabbing anything other than kale.
41:26I don't even like kale, so how could I expect the mentors to like kale?
41:29It comes down to the grab.
41:30That's a huge part of the competition, and it's something that I didn't do good at.
41:33Take care, bud.
41:34Bye, brother.
41:35Party on, Landon!
41:37Don't encourage it.
41:39We'll go back to making videos now where I get a lot of takes, and I know what I'm making.
41:45Bye.
41:46Right.
41:47Well done.
41:47You guys excited?
41:48Yes, yeah.
41:51Think about it.
41:52Richard Blaze, Naish Arringen, and myself on speed dial.
41:56How cool does that sound?
41:57Amazing.
41:58The coolest.
41:59Right.
41:59All of you, congratulations.
42:01Grab those chef jackets.
42:02Celebrate.
42:03We will see you very soon, yes?
42:06It's the ground.
42:07It's the ground.
42:08Oh.
42:09Well done, guys.
42:10So proud of you.
42:11Bye, guys.
42:12Well done.
42:13Yay!
42:14Bring it.
42:15Guys, bring it in.
42:16Bring it in.
42:17We did it.
42:20Next time on Next Level Chef.
42:23Let's go home, chefs.
42:24This is like a crazy pack of animals going after food.
42:27My heart is beating out of my chest.
42:30My heart is beating out of my chest.
42:30You want to make it onto one of our teams.
42:32I want one of you to want me.
42:33It would be exciting to have a home chef win this season.
42:36That whisk looks normal in your hands.
42:38Yeah.
42:38Cooking is like a dance.
42:40This one felt like moussica.
42:41Papa.
42:43So much spice.
42:43My hair's going to turn pink any second now.
42:46Talk about a dream.
42:47I feel like I could run through a brick wall.
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