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Next Level Chef Season 5 Episode 3
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FunTranscript
00:00Previously on Next Level Chef.
00:03Today is the eight social media stars.
00:08This is just crazy.
00:10Jim, what are we doing?
00:11You are embarrassing yourself on national television.
00:14All of you, congratulations.
00:15We have the five most talented social media chefs
00:18anywhere in America.
00:21And tonight, let's go home chefs.
00:24This is like a crazy pack of animals going after food.
00:27My heart is beating out of my chest.
00:29Cooking is like a dance.
00:31Moussica, papa.
00:34Talk about a dreamer.
00:35Some of the spies, my head's going to turn pink any second now.
00:39Time check.
00:39He's not going to make it.
00:41Last chance to impress.
00:43I want to make it to the draft.
00:44I want to be on one of those mentors teams.
01:07The elevator doors open, and I'm like, it can't be that bad.
01:13It's that bad.
01:14It's like my first apartment.
01:15Holy moly.
01:17Is there a grater here?
01:18Yeah, it's somewhere down there.
01:19I mean, probably got some fingernails in it.
01:24Let's go!
01:27What's up, home chefs?
01:29How are you feeling?
01:30How did I get here?
01:32Like, me?
01:34I'm just like a little home chef.
01:36I took my dad to Gordon Ramsay's restaurant for Father's Day.
01:40There's eight of you.
01:41Only seven of you are going to make it up to the next level, which means one of you, your
01:46audition is going to start and end in this kitchen.
01:48Don't let it be you.
01:49Yeah.
01:50Yes, chef.
01:50You guys ready for the first challenge?
01:52Yes, ma'am.
01:53We've all been there.
01:54It's dinner time, and all you have is leftovers.
01:57You've got to repurpose it.
01:58All right.
01:59You're going to have 20 minutes to make a delicious dish using leftover ingredients that are going
02:04to come down from that platform.
02:06Okay, guys, hands on the rail, please.
02:08Oh, my goodness.
02:09Let's go, home chefs.
02:10Let's go!
02:11Platform is on the move.
02:13Grab a protein.
02:14They're all on the top tier.
02:15Here we go.
02:16A leftovers challenge.
02:17It's exciting, this one.
02:18I'm super excited.
02:19I think you fail this challenge if you just reheat the leftovers.
02:23Yeah.
02:24You got this.
02:26Go, go, go, go, go, go!
02:28Let's go!
02:29We have chicken.
02:31Rotisserie chicken.
02:31I want that.
02:32And as I go to grab, Michael snatches it away from me.
02:36Pork ribs.
02:37No time to think.
02:38Grab the pork ribs.
02:39Oh, crap.
02:40What do I do with pork ribs?
02:41Lasagna.
02:42Canned ham.
02:43Canned ham, instant flavor, instant texture.
02:46This is mine.
02:46Pork ribs.
02:47This is like a crazy pack of animals going after food.
02:52These are not the most beautiful ingredients, guys.
02:54I gotta get home.
02:55I'm grabbing canned salmon.
02:57Any little inkling of hope I had is like, bye.
03:01This is the worst possible grab I think I could have gotten.
03:04There's that a river.
03:05Three, two, one.
03:08Oh, my goodness.
03:08Let's go.
03:08Grab ingredients.
03:09Grab ingredients.
03:10Don't let it go away.
03:11You got it.
03:11Canned salmon wouldn't have been my favorite choice either here.
03:14Your time starts right now.
03:18Oh, this still doesn't work.
03:19Here we go.
03:20Woo!
03:21Danielle.
03:22Hello, baby.
03:23This is wild.
03:24This is wild.
03:25What do you have?
03:25Okay, I've got canned salmon.
03:26We have pineapple.
03:27We've got the long grain rice.
03:28We're going to try a sauce with the Worcestershire, so it's going to be a salmon charred pineapple
03:32fried rice.
03:32We love it.
03:33Yeah.
03:33Okay, I like this.
03:35I like Danielle.
03:35Yeah.
03:36She's in the zone.
03:37I'm pretty pumped, but I know I can put that flavor palette together and show all of the
03:42home chefs in America, look what you can do.
03:44You want to make it onto one of our teams.
03:46I want one of you to want me.
03:49How are you doing, Elise?
03:51I grabbed meatloaf and some old mashed potatoes.
03:54Yep.
03:54What are you going to make?
03:55Meatloaf?
03:56Meatballs.
03:57Smart.
03:58And you tasted the meatloaf?
03:59I was afraid to taste it.
04:01Yeah, just so you know where you're going with the seasoning.
04:03Yes, chef.
04:04I hear you.
04:09Come on, Spam.
04:12Boom.
04:12This is some slimy stuff.
04:14Never cooked with canned ham before.
04:16It smells like you can definitely put this in your bunker for the apocalypse.
04:19How are we feeling, Jared?
04:20Oh, we're feeling good right now, chef.
04:21I plan on making canned ham mac and cheese, a little panko crunch on the top, keeping it
04:26classic with a little ranch powder.
04:28Classic.
04:28Classic.
04:29This guy is absolutely ripped.
04:31It's like looking at Clark Kent when I talk to you, honestly.
04:36Jared Veldeer, Hillsdale College, home chef.
04:40For my career, I was a professional fat guy.
04:42I was an offensive lineman in the NFL.
04:44I played 12 years of professional football.
04:46I played for five teams.
04:47It was an amazing chapter of my life.
04:51I started cooking in college when I didn't want to eat, like, the nasty cafeteria food.
04:55After my football career, I was looking for the next chapter, and I became the lunch lady
04:59at my kid's school.
05:01I had never been in a professional kitchen before.
05:03I had no catering experience.
05:05But I wanted to teach some kids that stuff that's good for you can be amazingly delicious.
05:10The six, eight and a half lunch lady is about as common as Bigfoot.
05:13You're not going to see it.
05:14So just the pure novelty of it was, like, something that was kind of fun the entire time.
05:18The critiques I'd get from a four-year-old all the way up to a 13-year-old definitely has
05:23me prepared for any critiques that Chef Ramsay's going to throw out.
05:27Kids watching at home, this is not how you open a can?
05:29Definitely not.
05:30I would suggest, Jared, just put it in your bicep and just, like, crush it.
05:34Just crush it.
05:35Michael!
05:36Hi!
05:36Hi!
05:37What did you grab?
05:38Wonderful.
05:39Grabbed the rotisserie chicken.
05:40Awesome.
05:41So I'm going to do a little chicken-inspired moussaka.
05:44Moussaka.
05:44Okay.
05:45In 20 minutes.
05:49How are we feeling?
05:51Dancing?
05:52Putting the good vibes in?
05:54I recognize him.
05:55He's a dancer.
05:56That's the guy from the viral football video.
06:00So there's a viral video that went around a couple years ago of the Dancing Blue Shirt
06:04guy, where I was disguised as a security guard at the University of Tennessee.
06:14At the time, I thought nobody would see it.
06:17Holy moly.
06:17It went viral.
06:19It's global.
06:20And it was an absolute life-changing moment.
06:25So day by day, I'm a choreographer for local high school musical theater departments, and
06:30on the side of that, I'm just a home cook.
06:32Cooking has been, for like the past 20 years, a good stress relief.
06:37It's just like a routine.
06:38You need some jazz.
06:39You need some tap.
06:40You need some ballet.
06:41You can't just have step touch for the rest of your life.
06:46Let's get twerking on that.
06:48Ten minutes left, guys.
06:49Oh my gosh.
06:51Check out this pan.
06:53Everything is all wobbly and stuff.
06:54It's not easy for a home chef.
06:56Oh my lord, that is brutal.
06:57They're not professionals.
06:58They're just making dinner.
06:59But it's all about intuitive cooking, and I think that's what these home chefs bring.
07:04I have one question for you all.
07:06Yes, chef.
07:07Who wants to make it to the middle level?
07:08Got it.
07:09I said it first.
07:10I said it first.
07:11Wait here.
07:15Diana, canned beef.
07:17I'm doing a stir fry with some veggies that I've got here.
07:20Awesome.
07:21And I'm also going to spice it up all over the place.
07:24All over the place.
07:24All over the place.
07:25I am a spice queen.
07:26When I'm cooking at home, I'm like all about the spice.
07:30I think it's okay.
07:30I wish I had other ingredients to put in.
07:32This is your shot to make it onto one of our teams.
07:35Yeah.
07:35So make it great.
07:36Red peppers.
07:39Earl, what are you going to make?
07:41So I think I might make kind of a spring roll.
07:43A spring roll?
07:44I'm going to make a lasagna spring roll, which has never been said by any human being ever
07:51on the planet.
07:52But I'm going with it.
07:54I know you're all about cooking for the kids, right?
07:58Yeah, yeah, absolutely.
08:00I'm a police officer, and I work security in the school system.
08:04I have a saying that I say all the time.
08:06I'm a father of one, and I'm a stepfather of about 1,400 kids.
08:11I went through a divorce, and when I had my son, I thought, what am I going to feed him?
08:16Because my ex-wife did all the cooking.
08:19So when I learned to cook, it came out of true necessity.
08:23Now, my best conversations with my son had been over a meal that we have cooked, and now
08:29we're enjoying together as a father and son.
08:32It's just magic.
08:33I love it.
08:34You can't beat that.
08:36And get those rice sheets in.
08:38They need to rehydrate.
08:39Okay.
08:41All right, Amber, what did you grab, chef?
08:43So I got some pork ribs.
08:44I'm going to go ahead and go with a curry, and make a flatbread.
08:46Wow.
08:47That's an automatic flex.
08:48Amazing.
08:49Sounds delicious.
08:50I didn't grab a starch on there, but I had my breaking case of emergency flatbread recipe.
08:56Breaking that glass on my first cook.
08:58If you can just open up the fridge, grab some flour, eggs, some water, whatever it is, and
09:02make some dough or pasta, that's a big asset to a team.
09:07A little more heat.
09:09Let's go.
09:10Emerson.
09:11I am making a pork fried rice.
09:14Pork fried rice.
09:14Smart.
09:15Pork fried rice.
09:15Got the leftover pork.
09:16Awesome.
09:17Some ginger for that Asian flair.
09:18I tasted it.
09:19It is perfect, chef.
09:21Really delicious.
09:21Adding the fresh herbs at the end, right?
09:23Will do.
09:24Will do, chef.
09:25Oh, what's our time?
09:26Five minutes left, guys.
09:27Five minutes left.
09:29So I'm super satisfied with my flavors.
09:32There's something kind of stewy and warm with the moussaka.
09:36Let's get her out of there.
09:38Thank you for coming to my party.
09:40Cooking is like a dance.
09:41This one felt like moussaka.
09:44Moussaka.
09:46Moussaka.
09:50Michael, how you feeling?
09:52Like I feel satisfied and ready.
09:55I'm worried because I'm not worried.
09:57You should be worried, bro.
09:59So this is about the time where you're supposed to start cracking open a wine bottle.
10:03Wow, it's a little bit too cool for school, this one.
10:05Let's go, Earl.
10:06Yes, I'm going.
10:08I don't like the way that it came out.
10:10It's splitting.
10:12They're not so glowing.
10:14How are we feeling?
10:14Yeah, I'm trying to hydrate this and it's become a mess.
10:17Do you have another one working?
10:18Three minutes left, guys.
10:19Three minutes.
10:20Got to do it, bud.
10:21Got to do it.
10:22The rice paper sheets, I don't like you anymore.
10:25I mean, he's not going to make it.
10:27Board it.
10:28I'm running out of time.
10:29It's going to be a bloody mess.
10:36Guys, two minutes.
10:37Start plating.
10:40Let's go, Earl.
10:41Yes, I'm going.
10:42I'm not feeling great right now.
10:44I like my plates to look pretty.
10:46What the hell is this mess?
10:48Come on, Earl.
10:4920 seconds.
10:50Guys, push to the end.
10:53Spice it up.
10:54Five, four, three, two, one.
10:59Hands up.
10:59Hands up.
11:00Woo!
11:01Good job.
11:05Richard Gordon.
11:09Well done.
11:09Love the energy, by the way.
11:10We were studying everything you were doing and watching the way that you were manipulating those ingredients.
11:14Yeah.
11:14I mean, listen, we've all had to open the fridge and make something out of nothing.
11:17And very, very impressive.
11:19But most importantly, very creative.
11:21Well done.
11:21Absolutely.
11:22Shall we taste?
11:24I'm going to start with Amber's pork rib curry.
11:28Amber made her own flatbread.
11:31Delicious.
11:32I mean, in 20 minutes, it's incredible.
11:33The fact that you're making bread as well.
11:34It's a really good dish.
11:35This is definitely repurposed and feels like it came from home.
11:39Next up, Diana, we have canned beef stir-fry, finished with a potato chip crumble.
11:46It tastes like an authentic stir-fry, but, like, there's so much chili on top of this dish.
11:53So much spice, my hair's going to turn pink any second now.
11:56I think Chef Ramsay would look amazing with a streak of pink.
12:00We could be twinsies.
12:02Next up, Danielle's canned salmon fried rice.
12:07Maybe a little bit more soy and ginger and garlic.
12:10Oh, yeah.
12:11That would have been great.
12:12That's true, right?
12:13But I love the concept.
12:15This is a showcasing of how to look in the fridge and transform ingredients.
12:19Next up, Jared's dish.
12:21Canned ham mac and cheese.
12:23I mean, I've never seen box mac and cheese look like this.
12:26It looks like you could serve it in a restaurant.
12:28Great job transforming this.
12:30Thanks, Chef.
12:31Don't eat too much of it.
12:33Oof.
12:34Like, weight off the shoulders.
12:36Next up, we have Elise's meatloaf meatballs over mash with roasted corn.
12:44It's a tough one because you've got very few places to go on this.
12:46I actually quite like the caramelization on the outside of the meatballs.
12:49They're actually tasty.
12:50I think it's the hardest grab, if I'm honest.
12:52Thank you, Chef.
12:53Next up, Emerson's pork fried rice finished with a fried egg.
12:59The pork caramelized, seasoned, yeah, beautifully.
13:02Really good job.
13:03Next up, we have Earl's lasagna beef spring roll.
13:11That is a tough grab, my man.
13:13It was a tough grab.
13:14I've never seen one of those in a roll like that.
13:16Did you use the leftover lasagna, the actual noodles?
13:19Yes.
13:19There's some in there.
13:21Yeah.
13:22Tough grab, my man.
13:23I think the nerves kind of got a hold of you a bit.
13:25He is not nervous as a piece of a son.
13:28Really?
13:29Yeah.
13:29Were you not nervous in your first cook?
13:32Never, girl.
13:33Never.
13:33Never.
13:35Lastly, we have Michael's chicken moussaka, stewy couscous, and a yogurt sauce.
13:41I'm just awaiting that first bite, and I know they're going to shimmy shake.
13:49Listen, the flavor's a little bit all over the place.
13:52It's like a sort of sloppy chicken stew.
13:54They didn't shimmy shake.
13:57Texturally, this dish is just really, really soft.
14:00Please take a moment, talk amongst yourselves, and we're going to converse.
14:04Thanks.
14:05Well done.
14:05Thank you, chef.
14:07Can we talk about the Filipino stir fry?
14:09Emerson was definitely cooking in his wheelhouse.
14:12Absolutely.
14:12That dish did not taste like it was from the basement.
14:14Mac and cheese, can we just talk about how elevated that was?
14:17Alone away, would eat the whole bowl.
14:18Your mac and cheese look busted.
14:20The curry with the naan bread, the little...
14:22The naan bread.
14:23Okay, it's one thing to make bread.
14:25The other thing to make really good bread.
14:26Delicious.
14:27The worst two dishes.
14:28The chicken moussaka.
14:29It was just a big plate of mush.
14:32The dish needed texture.
14:33Exactly.
14:33And the other one was that spring roll lasagna.
14:36The spring roll lasagna.
14:37Really tough.
14:39They're looking back.
14:39They're looking back at us.
14:40Shall we?
14:41Yes.
14:42Uh-oh.
14:42Our parents are back.
14:44All right, guys.
14:45The first three chefs that have earned their way to the middle level.
14:52Jared Emerson and Amber.
14:57Good job, guys.
14:58Head to the elevator.
14:59Man, talk about adrenaline.
15:01I feel like I could run through a brick wall.
15:02The next three chefs that have cooked their way out of the basement are Danielle, Diana, and Elyse.
15:16Great job.
15:18Here you go.
15:19That leaves Earl and Michael.
15:22The final chef that is moving to the next level is...
15:26The stakes couldn't be higher.
15:28There's got to be some miracle that could save me at this point.
15:31It's daunting.
15:32I want to get drafted on one other team so bad.
15:35I mean, that's why we're here, right?
15:42The final chef that is moving to the next level is...
15:49Earl.
15:52Congratulations.
15:52Please head to the elevator.
15:56Michael, don't let this define you.
15:58Never.
15:59Or your dance moves.
16:00Nope.
16:00I appreciate you all.
16:01Thank you so much for being here.
16:03Wow.
16:04I got to show people that I'm a little bit more than just the dancing blue shirt guy.
16:08I've got to wear this for a short time, but it was some time.
16:12But I'm proud.
16:17When in doubt, dance it out.
16:22And next level, chef.
16:24Bye.
16:26You ready?
16:28Welcome to the middle kitchen, guys.
16:30Okay.
16:30Welcome, welcome, welcome.
16:32It is built for catering, okay?
16:34Not for single dishes, so be smart.
16:36Arsenal of pots and pans down there.
16:38Okay.
16:39In this kitchen, everything is huge.
16:41Huge is great if you're serving 100.
16:43We're making a tiny portion, so that is tough.
16:47Think about a dish you're going to cook for your loved ones.
16:49Make it special.
16:50So celebration, birthday dish, anniversary.
16:53Just give love into that dish.
16:57Yes.
16:57Excellent.
16:57Right, guys, line up.
16:58Here we go.
16:59The home cooks, that's where it's at, right?
17:0120 minutes, that platform is starting to move.
17:04Grab Smarley, right?
17:09Let's go, guys.
17:10Go, go, go, go.
17:12Oh, crap.
17:13He does not have to move.
17:15The wingspan on Jared.
17:16What?
17:17It's Jared.
17:18His arms are just the longest things ever.
17:21A skirt steak there.
17:22I'm grabbing the skirt steak because my wife loves it.
17:24This is in the wheelhouse.
17:25I can do this.
17:27Lamb chops, fresh clams.
17:29Oh, man.
17:29Sausage.
17:30Sorry, dude.
17:30Good.
17:31Well done.
17:31I see chicken.
17:32Yes.
17:33And then I see some rice.
17:34And now I can grab some herbs.
17:36I can make my mother's mole forjo.
17:39Lazy mole.
17:4010 seconds, guys.
17:41Beautiful carrots.
17:43Snow peas as well, yes?
17:44Ground turkey.
17:46Three seconds, guys.
17:48Let's go.
17:49That's a great grab, by the way.
17:50Well done.
17:51Let's go.
17:52Good.
17:52Everyone got a protein, yes?
17:54Yes.
17:55Focus on that protein.
17:56Get the protein underway early.
17:59A dish for loved ones, okay?
18:01Your 20 minutes start now.
18:03Let's go, guys.
18:04Yes?
18:05Let's go.
18:06Let's go.
18:06Let's go.
18:06This is a dish you would make for someone you love.
18:09This is the type of dish I would make for Gordon and Nyesha.
18:12Aw, ditto.
18:15Whisk, whisk, whisk.
18:17Big old giant.
18:18Oh, my God.
18:22All right, Jen, that whisk looks normal in your hand.
18:27What did you grab, Elise?
18:29I grabbed sausage.
18:30I'm going to break it up and start cooking it with some aromatics.
18:32She has a journalism background.
18:34Right.
18:34You know, she's not really used to these professional kitchens.
18:37I'm your host, Elise Jessie, coming to you from Paycourt Stadium.
18:40I am a sports journalist, and I cover the NFL, and this is my 13th season.
18:44She's got recipes.
18:45I do have recipes.
18:47I love cooking, and I always have, but the number one insult to a female broadcaster is
18:53get in the kitchen and make a sandwich.
18:55And so I never let people know what my passion was.
19:01Now it is time for me to step into my chef era.
19:04I'm a home chef, but I am the executive chef in my home, and I have the cutest little sous
19:09chefs at my side.
19:10I might be slightly biased.
19:13You're missing a start, right?
19:15Correct.
19:15So I could make a naan.
19:16So, yeah.
19:17You could make a naan.
19:18You got time.
19:19Yes.
19:19I have never made a naan from scratch before in my life.
19:22Let's see.
19:23But I'm very impressed with Amber.
19:25She made bread from scratch.
19:27To get on one of the mentor's teams, I need to show them that I am strong.
19:32There we go.
19:32Come on, girl.
19:33Come on.
19:34You got this.
19:35You know what you're doing.
19:35Guys, five minutes gone.
19:37Oh, my goodness.
19:38Just over 15 minutes to go.
19:40Amber, tell me about the dish.
19:41What are you going to do?
19:41Some new nice clam sausage and a nice herby broth.
19:44The kind of dish you'd cook for your dad, Amber?
19:46Oh, yeah.
19:47We love seafood boils out in the backyard, so this will be a nice elevated version.
19:51Good.
19:51Get those clams steaming open, and don't forget the money's in that juice as well, right?
19:54Yes.
19:54You got it.
19:55Diana, the queen of spice.
19:57Drumsticks.
19:58I'm making chicken mole.
20:00Mole.
20:00In 20 minutes.
20:01Yes.
20:02Mole mama.
20:02There could be, in a good mole, 25 ingredients.
20:06Minimum.
20:06Holy mole.
20:09Get that mole on quickly, yes?
20:10Yes, I got it.
20:11I know I'm not going to have enough time to probably make great mole, but that's my heritage,
20:15it's my culture.
20:17I have to do it.
20:20My mom was an amazing Mexican home cook.
20:24Her mole is the best ever.
20:27She was one of those home cooks that did a little bit of this, a little bit of that,
20:32and nothing was ever written down.
20:34So when she was sick, I was writing every single recipe down because I wanted to make
20:39sure that I pass that on to my children.
20:42When she died and I started sharing that story with friends, they were like, this is a book.
20:48I was like, you know, it is.
20:50It's so lovely that she is living on with me.
20:54Through every recipe that I make, I know she's here.
21:03Tell me about the dish.
21:04What are you thinking?
21:04I got some green beans, I got some ground turkey, maybe get a little ginger in there.
21:08But what's the dish?
21:08What are you thinking of?
21:09It's going to develop.
21:11I don't like that right off the bat.
21:14Could I elevate that as well, yes?
21:15I'm going to have a little heat to it.
21:16I was hoping for some big magical moment where I say, hey, Gordon, I'm going to make this.
21:22And he goes, wow, that sounds like a great idea.
21:24I think you've got to turn it into a complete cohesive dish, yeah?
21:27Right, of course.
21:29That moment didn't happen.
21:31Guys, we are halfway, yes?
21:33Ten minutes gone, yes?
21:35Yes, sir.
21:36Danielle, how are you doing?
21:37You know what?
21:37I'm doing really well.
21:38I'm going to make lamb chops, cauliflower mash, and then we're going to make a salad.
21:42I've got a tiny bit of mint, but I've got apple, so I'll do a nice little thin salad.
21:45I can't keep it a secret.
21:47I'm looking at Danielle.
21:48We love Danielle.
21:48I'm thinking Danielle should be on Team Blaze.
21:52Hair we don't want, where?
21:54When I was pregnant with my son, Noah, we were super broke, and we were on a little government
21:59program where you got coupons, and you could go get these little baby food pouches, but
22:03he wouldn't eat them.
22:04And I remember splurging.
22:05It was like $2 on roasted plums and zucchini.
22:08And then I started thinking, I'm like, oh, I can do that.
22:10I can roast up plums and zucchini, and Noah couldn't get enough.
22:14And that's what really gave birth to the cookbooks.
22:17That one book, I self-published it.
22:19And from there, I started randomly working on television, and that changed my life.
22:23I was on the Rachel Ray show, and she said, I love this woman because she knows what it's
22:27like to choose between potatoes and toilet paper.
22:30I've never gone to culinary school.
22:32So as a chef and as a cook, I'm a little bit messy, a little disorganized.
22:36But the beauty that comes from the chaos is absolutely worth it.
22:42This guy is ready.
22:44Right, shrimp.
22:45Emerson, what's in here?
22:46This is going to be for the pasta.
22:48It's going to be a lemon caper sauce.
22:50One of the first dishes that caught my wife's heart.
22:53Love that.
22:53Let's see it on the plate.
22:55Look at Emerson lined up.
22:57The mustache is still at full mass.
23:00Get the capers in there as quick as you can.
23:02Okay.
23:02It does need some acid in there, right?
23:03Yeah, chef.
23:04The first thing I look for in a home cook is flavor.
23:07I know they're not going to have the most artistic plates, but what they can do is make something
23:12unique out of something very basic, and it's all about the flavor.
23:17What's the time?
23:18Five minutes to go.
23:19Oh, my goodness gracious.
23:20Okay.
23:21Why does this not want to play nice, Brad?
23:24I'm making a nun for the very first time in my life.
23:26I realize that this bread is way too wet.
23:30Water in there or egg white?
23:32Greek yogurt and olive oil.
23:33Come on, Elise.
23:35Pull it together.
23:36This is power.
23:37You want that nice and flat, right?
23:39Oh, my goodness.
23:40If I can't get this nun to work, I'm going to serve the judges, what, sausage on a plate?
23:45Oh, my.
23:46No, no.
23:47No, no.
23:51Guys, we're down to the last two minutes, okay?
23:54Oh, my.
23:55Oh, my.
23:55No, no.
23:56No, no.
23:57What are we doing?
23:58Okay.
23:58What?
23:59You're not playing.
24:00Come on.
24:00You got this.
24:01You know what you're doing.
24:02I've never made a nun before, but I make everything from scratch for my family, including our sandwich
24:08bread.
24:08No, we've got to cook more.
24:10How's that bread looking?
24:11I think it's good.
24:12Yeah?
24:12I had no idea if that was going to be good or not.
24:16Start plating, guys.
24:17Start plating.
24:20We're looking for amazing home chefs, yes?
24:23Yes.
24:2460 seconds to go.
24:26Let's go.
24:27Last minute.
24:32Five, four, three, two, one, and stop, guys.
24:37Hands in the air.
24:38Oh, my goodness.
24:39Well done.
24:41How good was that?
24:42That was awesome.
24:47Welcome back, Naisha.
24:48Thank you, Chef.
24:48And Richard, that was a lot of love, let me tell you.
24:52Visually, what'd you think?
24:53Visually, definitely leveled up.
24:54Let's start with Elise caramelized sausage over a handmade naan.
25:01If you're making bread in 20 minutes, you're doing something right, but it's easy to make
25:05bad bread.
25:07This is not bad bread.
25:09I love the yogurt in it.
25:10It gives it a nice texture, and this is soul food for me.
25:13I know at the beginning, you were sort of, what am I doing?
25:15And then it just evolved.
25:16Really good job.
25:16Thank you, Chef.
25:17I made a naan for the first time ever, and the judges like it.
25:20That is mind-blowing to me, okay?
25:23Because I get ripped to shreds by my kids.
25:27Next, Diana's Chicken Drumstick 20-Minute Mole with Rice.
25:32I would have loved more of that mole sauce to really experience it.
25:36It's very heavy on the cloves, right?
25:38So it's a little bit one-note.
25:40Okay.
25:40Next up, Emerson's Shrimp and Lemon Spaghetti with Fresh Capers in there.
25:47It's a classic for a reason, and it's the type of dish that I would love to order again.
25:51Great job.
25:52Thank you, Chef.
25:53Next up, this is a clam and white wine andouille broth from Amber.
25:59Delicious.
26:00Really good.
26:00And for me, that's restaurant quality now.
26:02It's a $30 entree.
26:04Really good job.
26:04Thank you, Chef.
26:05Next up, from Danielle.
26:08Paprika-marinated lamb chops with mashed cauliflower and an apple slaw.
26:13It has this rich, bold paprika flavor that's, like, smoky and sweet at the same time, but not burnt.
26:19Yeah.
26:19Yeah.
26:20Next up, Earl's Caramelized Ground Turkey with Green Beans and a sort of tomato and cucumber salad.
26:26The dish doesn't really read at all like it's a complete dish.
26:30It reads like a couple of different components.
26:32It's just not a cohesive dish.
26:34That's the issue.
26:35And I was hoping for a little bit more sort of magic with that turkey.
26:39Right.
26:40Last up is Jared's marinated seared skirt steak with a cheesy spaghetti underneath.
26:47You don't see too many steak and pasta dishes, but you do when you're at home, and you just want
26:52to make something really, really tasty.
26:54The steak is cooked perfectly.
26:55I would have loved you to cook the sauce a little more with the noodle so you get a little
26:58more flavor there.
26:59The steak's now seared it like a pro.
27:02I love the pickle at the end as well.
27:03Thanks, Chef.
27:04To hear Gordon Ramsay say that I seared it like a pro was awesome.
27:07That filled me up right here.
27:08Like, that was amazing.
27:10Uh, wow.
27:10We've got some decisions to make.
27:12Please give us a moment.
27:14Wow.
27:15Great dishes.
27:16Even, like, that open naan with caramelized sausage, I mean, beautifully done.
27:20Yeah, really nice execution.
27:22You'll be fine.
27:23Positive vibes, positive vibes.
27:25Yeah.
27:25The clams with the endowed sausage.
27:27Love it.
27:28Lamb as well, very good.
27:29And the lamb was rosy all the way through, really.
27:30Danielle can really throw down, though.
27:32I feel like she brings a lot of joy to her food.
27:34Yeah, at least I know now that you're looking at Danielle for your team, so I know who to steal
27:36now.
27:37How do you know I'm not just setting you guys up?
27:38No, you have your eye on, Danielle.
27:40How raw was that mole?
27:42Oh, my Lord.
27:43Yeah.
27:43I want to kind of taste the 20 ingredients that go into it.
27:46But I don't want just red water that tastes like cloves.
27:48I mean, if you say mole, like, give me a mole.
27:50Agreed.
27:50Lots of sauce.
27:51Yeah.
27:52The turkey.
27:52I feel like you grabbed a little bit of this, a little bit of this, a little bit of this.
27:55But it's not cohesive.
27:56No.
27:57Are you in agreeance?
27:58Absolutely.
27:59Yeah?
27:59I think so, yeah.
28:01Yeah.
28:01Let's cut straight to the chase, shall we?
28:03There were two outstanding dishes that did literally stand out for all the right reasons.
28:08The first two home chefs moving to the top level.
28:12Congratulations goes to...
28:15Amber and Elise.
28:17Well done.
28:18Really well done.
28:19Thank you, chef.
28:19Head to the elevator.
28:20Great job.
28:21Both of you.
28:22This is, like, one of the happiest moments of my life.
28:24I'm going to cry.
28:25The next three dishes, congratulations, goes to Danielle, Emerson, and Jared.
28:33Well done.
28:34Really well done.
28:35Good job.
28:36Nice job, guys.
28:36Thank you, chef.
28:38Oh, and Diana.
28:40The final person joining the rest in the top kitchen goes to...
28:54The final person joining the rest in the top kitchen goes to...
29:03Diana.
29:04Say goodbye to Earl and head upstairs.
29:06Yes, thank you.
29:08I'm still here.
29:09I can't believe it.
29:10This is the last opportunity I have to show why they want me on their team.
29:16So I have to bring it up.
29:18Oh, I know those kids back in Connecticut.
29:21They're going to be proud of you.
29:23Cooking here at Next Level Chef was a different beast.
29:25But I did something pretty cool.
29:28Thank you, sir.
29:29Pleasure.
29:30I really appreciate it.
29:31Chef Earl, over and out.
29:38All right, everyone.
29:39Welcome to the top level.
29:40Oh, my God.
29:41Okay.
29:41Let's go.
29:42Everything that you wanted, this is a top-of-the-line kitchen.
29:47Hell yeah.
29:47Oh, my God.
29:48It's so polished and shiny and pretty.
29:51I'm a top-level girl, so I'm going to be very comfortable in the top-level kitchen, of course.
29:58There's six of you here.
29:59There's only five spots remaining in the draft.
30:03You're going to have 25 minutes to create a dish that's in tribute to a personal hero of yours.
30:11It could be anyone, a family member, someone you're a fan of.
30:14Cook a dish that you would put in front of that hero of yours.
30:18Okay?
30:19Are you ready?
30:19Yes.
30:20We're ready.
30:20Line up on the wall.
30:22Here we go.
30:22Final one.
30:23Wow.
30:24Top floor.
30:25Cooking for a hero.
30:27When the light goes green, it's go time.
30:31Go.
30:32Get a protein first.
30:34I see the ribeye, duck, pork loin.
30:36You got it.
30:37We're moving.
30:37Let's go.
30:38I'm seeing salmon immediately.
30:40I grab the salmon, and I lock eyes on the farro.
30:4215 seconds left.
30:44Diana's hand goes on the farro as well.
30:46I'm thinking, don't be a good sport and let it go.
30:50All right.
30:51Sake, 10 seconds.
30:52Chicken.
30:52Chicken.
30:53Again.
30:54Five, four, three, two, one.
30:59If you can grab it, it's yours.
31:00Grab it or regret it.
31:01Grab it or regret it.
31:03Okay.
31:03Here we go.
31:04Your 25 minutes starts now.
31:07Let's go.
31:07Okay.
31:08A dish for a hero.
31:11Hello, sir.
31:12Danielle.
31:13All right.
31:13Who are you cooking for?
31:14I'm cooking for my sister.
31:15Her name is Jenny.
31:16Jenny.
31:16Let's go.
31:17Jenny loves a little salmon.
31:18We're going to do a romesco sauce.
31:20I've got the farro.
31:21I'm done.
31:21Yes.
31:21I love what you're saying.
31:22Beautiful romesco on the bottom.
31:24Yes.
31:24Crispy skin salmon on top.
31:26Richard's getting into it.
31:27I can see he's...
31:28Scouting.
31:29Yeah, scouting.
31:29Definitely.
31:30Yeah.
31:30Let's go.
31:31Yes.
31:31I have no poker face.
31:33And I'm hoping that Gordon and Aisha just are like, he's not dumb enough to really just
31:37tell us who he likes.
31:38Like, unfortunately, I am.
31:41Diana.
31:42Yes.
31:43Okay, you're going to do what, Diana?
31:44I'm going to do a chicken breast, mashed potatoes, and blackberries.
31:48Who are you cooking for?
31:49My friend Tiffany.
31:50Okay, let's go.
31:51This is for Tiffany, okay?
31:55Jared, how we doing?
31:56Good, chef.
31:56What are we thinking?
31:57We're going ribeye.
31:58Who are we cooking for?
31:59We're cooking for the O-line.
32:00Let's go.
32:01All right.
32:02I'm cooking this meal for the offensive line because O-line dinner was always something
32:06sacred when I was playing.
32:07And when it comes to cooking, we judge each other heavily.
32:12Jared's way more composed than I thought you would be.
32:14Absolutely.
32:15And who's your money on?
32:15Who's going to rise to the top on this one?
32:16Ooh, I got my own Emerson.
32:20How about you?
32:21I am keeping my cards close to my chest.
32:30Listen, we're eight minutes down.
32:3217 left.
32:33Diana, the chicken breast's got to cook and rest, so let's get that going.
32:37A big flaw is starting the protein too late.
32:40Diana's got to move quicker.
32:46Okay.
32:47I like it.
32:48Listen, you're mama mole.
32:50I'm not going to mess around if you've got a vessel working in different ways over there.
32:53What is she doing?
32:59Emerson, what do we got?
33:00I'm going to do a Filipino-inspired pork tenderloin and create a pork adobo glaze that will go right
33:06over the top.
33:06Who's your hero?
33:07My mom and dad.
33:08Hell yeah, dude.
33:09So I want to make a dish honoring my roots.
33:13Being a girl dad, I am surrounded by women.
33:16Estrogen everywhere.
33:17Even my dog is a female.
33:21I love my girls, and I wouldn't change it for the world.
33:26By day, I am an IT manager, and at night, I'm the backyard-grilling dad.
33:31I love cooking everything, but I have a lot of passion for flavors from my heritage.
33:36I was born in the Philippines, so as my daughters get older, I really want to show them what we're
33:40all about.
33:40Have them have a taste of authentic Filipino food.
33:44Got to represent.
33:45Okay.
33:46Next level adobo.
33:47I love it.
33:48Next level adobo.
33:49Okay.
33:51Amber, who are you cooking for?
33:53I'm cooking for Martha Stewart.
33:55You're cooking for Martha Stewart?
33:56Yeah.
33:57What the hell?
33:59I love that.
34:00Martha Stewart, why?
34:02She's such a gangster.
34:03Okay.
34:04She's a queen.
34:04She's a queen.
34:05My family dynamic was interesting.
34:08My father was in the military, and he would be gone for like four to six months at a time.
34:13And my mom struggled with mental health issues.
34:17So when I was 14 years old, I went to foster care while my father was deployed.
34:21My dad fought so hard to get me back.
34:23My dad is my hero, and I'm so grateful.
34:27After I got out of foster care, I had to cook my dinners.
34:30I had to go to the grocery store.
34:32So that's like when my real cooking started, because I had to feed my ass.
34:35This competition is just like showing the younger self who felt so lost and like nothing
34:41was ever going to happen.
34:42And then you end up somewhere super magical and amazing.
34:47I got a nice duck breast here.
34:49All right.
34:49So what's the sauce?
34:50So I'm going to do like honey, cherry vinegar sauce.
34:54And that's a perfect sauce for duck.
34:55This dish is all about the duck and that sauce.
34:57Yeah.
34:59Elise, how are we feeling here?
35:00Feeling good.
35:01Okay, great.
35:01All right.
35:02This is like being right on the sidelines, right?
35:04Except you're actually also doing the sport.
35:05Yes.
35:06That's a little bit tougher.
35:07Okay, we got swordfish.
35:09It cooks pretty fast.
35:10How long have we...
35:10It's been about 45 seconds now.
35:11Okay.
35:12Get a nice golden brown color.
35:13Flip it.
35:14Okay.
35:15Okay, Emerson, you got the pork tenderloin.
35:17You don't want to overcook.
35:18Mid-rare, nothing beyond, right?
35:20All right.
35:20Do we got a temperature gauge on where I can...
35:21Yeah, the temperature gauge is going to be our fingers.
35:24I'm not saying this just because Jared's next to you.
35:26A muscle unflexed?
35:27Rare.
35:28A muscle flexed?
35:29Well done.
35:30A muscle just kind of halfway flexed?
35:32Perfect.
35:32Okay.
35:32Why did that one come from, Richard?
35:34She's looking for an opportunity to flex.
35:36You know, rip that jacket.
35:40Five minutes left.
35:42Last chance to impress.
35:44Is the temperature of your proteins correct?
35:47Diana, is the chicken cooked?
35:49I don't.
35:49Where's the chicken?
35:50I mean, look at it.
35:51Yeah, I mean, you should know, yeah?
35:53Is the chicken cooked?
35:54No.
35:54No.
35:54Okay.
35:54Diana's in a mess.
35:56That chicken's not going to be done.
35:57I am really stressed.
36:00Five decades of cooking, and everything's running on this chicken.
36:02Oh, my God.
36:04Time check.
36:05Two minutes left.
36:06You're plating now.
36:07Here we go.
36:11Mama.
36:12That sauce is a little caramel-y, right?
36:14Yes.
36:14We want to drizzle it.
36:16Sorry.
36:18Bring it home.
36:19Bring it home.
36:20Oh.
36:25I up my sauce.
36:26I can't have a hard sauce that's almost worse than no sauce,
36:30because how can they dip anything into it?
36:32Not my best eating.
36:34Did you want to replay it?
36:36Yeah, you can do it.
36:37Come on.
36:37Go.
36:38What's the time?
36:3830 seconds.
36:39Woo!
36:4030 seconds.
36:40Go.
36:41Oh, my God.
36:43Come on.
36:44Come on.
36:45Is the O-line happy?
36:46Doing good, chef.
36:48Diana, is the chicken cooked?
36:50I think so.
36:51Ooh, it looks good.
36:52This is thinned down a little bit over here, right?
36:54This is a little bit better.
36:55Just a little drizzle and finish it with the apples.
36:56I pour what I have left in the pan,
36:58and I'm just hoping that it's enough.
37:00Five.
37:01Clean that up.
37:01Four, three, two, one.
37:05OK, we're done.
37:05Hands up.
37:06Hands up.
37:07Stop cooking.
37:09How am I?
37:10I'm a hot mess.
37:17Well done, guys.
37:18Nice, chef.
37:19Morning.
37:19Welcome.
37:20Yeah, welcome.
37:21Watching the energy was incredible.
37:23Smart grabs again.
37:24Some good-looking dishes.
37:25Let's start right here.
37:27Elise's pan-seared swordfish with a corn and chili pepper succotash.
37:34This is exactly how I want to enjoy a swordfish.
37:38Delicious garnish.
37:39Spice from the chili is very well-balanced.
37:42Thank you, chef.
37:43OK, next up, we have Danielle's crispy skin salmon with farro and a romesco sauce.
37:51It's definitely crispy.
37:55Salmon's cooked beautifully.
37:57Oh, my gosh.
38:00OK, next up, we have Jared's seared ribeye with a Parmesan cream sauce and some spring vegetables.
38:06Ribeye cooked beautifully.
38:07There's so much fat in here, and it really has been caramelized into the steak, so that's perfect.
38:12Really great effort.
38:14Thanks, chef.
38:14OK, next up, we have Amber's crispy skin duck breast with mustard lentils.
38:19And no sauce or gastric?
38:21Yeah, it's a little glaze of honey and vinegar on top of it.
38:28There's a part missing, and that's the gastric.
38:30It allows you to eat the duck comfortably because you'd struggle to eat this on its own like that.
38:34Yeah, cooking the duck.
38:35You didn't undercook it.
38:36Just needed that sauce.
38:38Next up is Emerson's pork adobo with some crushed potatoes.
38:42The pork's cooked beautifully.
38:44It's an absolute bitch to cook this thing properly.
38:47The highlight here is the sauce.
38:49Yeah, I mean, listen, sauce is so important, especially up here on the top level.
38:53Good job.
38:54Thank you, chef.
38:55OK, last up is Diana's seared chicken with a truffle potato puree.
39:01First cut.
39:02See how it's cooked.
39:04Mm-hmm.
39:07The chicken's a little undercooked in the middle, to be honest.
39:10Yeah, it's a shame because I got excited when you grabbed the chicken.
39:13It's top class protein to start off with.
39:16You have to be so careful.
39:17I cook chicken all the time, and to undercook it like I did, it was a novice move.
39:22But we have a lot to talk about.
39:25So you can talk amongst yourselves, and we're going to go figure this out.
39:29Damn.
39:30Hey, everyone showed out.
39:31Everyone showed out.
39:33They're cooking the salmon with that crispy skin.
39:35I mean, she's cooking like a pro.
39:37Oh, my goodness.
39:38I just got a little.
39:38I got some shivers there.
39:39You want her on your team, right?
39:40I do want her on my team.
39:42I think the salmon's the best match.
39:43The pork all day long for me.
39:45Wow.
39:45Absolutely.
39:46Really?
39:46I would say so.
39:47The sauce work alone for me.
39:48I think it's the salmon.
39:49Did I play my card too soon?
39:50You have definitely played your card too soon.
39:53But for now, we have the bottom two dishes.
39:56Sadly, the duck and the chicken.
39:58I'd say so.
39:59I think it's clear for the bottom for sure.
40:02All right, everyone.
40:02Before we reveal which five of you will enter that draft, let me remind you of what you're
40:08fighting for.
40:16I want to put on that chef's shirt.
40:19I want to make it to the draft.
40:20I want to be on one of those mentors' teams.
40:22The first person who's earned a spot into the draft to be on one of our teams is Emerson.
40:33Thank you, chef.
40:34The second person is Danielle.
40:38Good job, Danielle.
40:40The third person who will be on one of our teams is Elise.
40:48Ah!
40:49I did it.
40:50Top 15.
40:51I'm, like, shaking.
40:53And the next person who's made it into the draft is Jared.
40:58Let's go.
41:00Right job.
41:01The final home chef who will enter the draft is...
41:10Amber.
41:14Diana, you've cooked some really tasty food.
41:16The chicken was undercooked, but I can't wait to taste one of your mole sometime soon.
41:22You should be proud of your performance today.
41:24Thank you very much.
41:24It was such an honor to be here.
41:26Okay, guys.
41:27Bye.
41:28Bye.
41:29It wasn't my day to shine in the way that I needed to, but I'm still proud of my effort.
41:35Good luck, Diana.
41:38This is not the last of Moley Mama.
41:42Good job.
41:43Good job, home chefs.
41:44Good job.
41:44I'm going to the draft, baby!
41:47Oh, my God!
41:49This means the whole world to me.
41:51I'm going to bust my ass to make sure I don't have any more close calls.
41:55Revved up.
41:55I'm ready to roll.
41:56We got a fourth cook today, or what?
41:57Oh, I love it.
41:58I love it.
41:59Oh, my God.
41:59That was a warm-up.
42:01Grab your chef codes, and we'll see you in the draft.
42:03Good luck, guys.
42:04Thank you, chef.
42:05Great job.
42:06Get your jackets.
42:07Come on.
42:07Oh, my God.
42:08Thank you, chef.
42:09A few of these home cooks have already surprised.
42:12But I've definitely got an eye on a couple of them already.
42:18I'm definitely shaping the team in my head.
42:20I'm thinking about building out a well-rounded team, and ultimately, who can take Team Arrington
42:25to the end.
42:26Oh.
42:29I'm the defending champ until someone says otherwise.
42:33Graphic design.
42:34Crown.
42:36Boop.
42:37There it is.
42:37King Richard until someone says otherwise.
42:40Next time on Next Level Chef.
42:42We are going to draw our teams.
42:46I'm here.
42:47I've been taking notes.
42:48Oh, he's just coming out of fighting.
42:50Sort of like Hunger Games without the death part.
42:52Good luck, Gordon.
42:53You'll need it.
42:53I got this.
42:54I did not come to play.
42:56Bloodborne.
42:57Now, now, now, now, now.
43:00I'm kicking myself.
43:01We're trying to find the best dish.
43:02Wow.
43:03You want to write him down in your little book?
43:04Oh, my goodness.
43:05Me.
43:06Does not take criticism well.
43:09Me.
43:14Yeah, I love you.
43:14You
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