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00:01Previously on Next Level Chef.
00:02It's freaking Godzilla.
00:04There are monsters on this platform.
00:07The dish that will keep their team safe
00:10was cooked by Andy.
00:14There you go.
00:15My god, he's fast.
00:17Elise, I'm so sorry.
00:19I am the comeback king.
00:21And tonight, the platform will not
00:23be stopping on your floor.
00:25Jesus, take the wheel.
00:27The platform is here!
00:28Grab her.
00:29It's coming, it's coming, it's coming.
00:30And up.
00:32And down.
00:33I said it wasn't stopping.
00:35You guys can slow down just a little bit.
00:37Go big and go home, baby.
00:40I don't know what this is.
00:42I don't know what to do.
00:43I literally have nothing.
01:00I don't know what to do.
01:01I don't know what to do.
01:01Here we go!
01:04Welcome back, everybody.
01:05Woo!
01:06Yes.
01:07Loving this energy.
01:08What's up, baby?
01:10Baby.
01:11Let's go.
01:12Let's go.
01:13Feeling good?
01:14Yes, Chef!
01:16Last time around, the three of us
01:17were so impressed the way you all broke down those fish.
01:19Let's build on that today, please.
01:21Yes, Chef!
01:22Team Ramsay, thanks to Andy, we are in that top-level kitchen
01:27where we belong.
01:28That's right.
01:29Come on.
01:31What does it mean, that pin?
01:33Oh, it's just a validation I'm in the right place.
01:35I just have to trust myself and cook good food.
01:39Love that.
01:40Yeah.
01:40So proud of all four of you, let me tell you.
01:42Thank you, Chef.
01:43Gordon's girls are staying on top.
01:46Team Earrington.
01:47Yeah.
01:48That's my pleasure.
01:49Thanks to Mr. Emerson.
01:51We're in the middle kitchen today.
01:54That's great.
01:55Let's go.
01:55Emerson's done more cooking than any contestant.
01:58He loves the elimination, right?
02:00You said if someone's going to come back, it's me.
02:03Hell, yeah.
02:05Today's a fresh start.
02:06I want to stay out of elimination.
02:08I don't want to be back there cooking again.
02:09We're only going up from here.
02:11OK, Team Blaze, we're in the basement,
02:13but that's not going to hold us back.
02:15I love it down there.
02:17Good, because it looks like you're spending
02:18most of the season down there.
02:19Very usual.
02:21Come on.
02:21Right, let's get down to business, shall we?
02:24For today's challenge, you'll all have 30 minutes
02:26to create a next level protein bowl.
02:30You need to build a whole dish.
02:32The base, the protein, incredible eye-catching toppings,
02:35and of course, the sauce that brings it together.
02:38From the stalls and streets of Bangkok
02:41to the brunch counters in Brooklyn,
02:43they showcase international flavors and creativity
02:47that define casual dining today.
02:50From poke bowls to bibimbaps,
02:52you'll find them everywhere, on every street corner.
02:56Even fine dining menus have them right now.
02:59They look simple, but every layer has to count and make sense.
03:03Balance is crucial.
03:04Yes, sir.
03:06One more thing you should know.
03:07Because we know food bowls are for busy people
03:11that are constantly on the run.
03:15Today, the platform's running.
03:17It will not be stopping on your floor.
03:21You have to grab on the go.
03:25What?
03:26This is so unfair.
03:27It's hard enough with 30 seconds,
03:29let alone with it going up and down.
03:31Oh, my god.
03:34Team Ramsay, head to the elevator.
03:36I'll see you shortly, and good luck.
03:38Keep up that momentum, please.
03:40Good job.
03:44We're staying in the top kitchen today.
03:47That's right.
03:50We got it.
03:51We got it in the bag, girl.
03:52Yeah.
03:54Hey.
03:56Beautiful.
03:57Let's stay focused.
03:59We got this.
03:59And just make sure to grab, grab, grab,
04:01because that thing is going to be moving.
04:05Here we go.
04:06Let's go.
04:07I'm feeling very insecure about how
04:09the platform's not stopping.
04:10Strange thoughts.
04:11I really need a station close to the platform.
04:14Whoa.
04:14I'm not here.
04:16I'm right here.
04:16I'm here.
04:17I'm here.
04:18I got here, buddy.
04:18I got here, dude.
04:20Oh, cut through our kitchen.
04:25Yo, I got this first.
04:28This is my station.
04:29I'm not moving.
04:30Sorry.
04:30I got here at my station.
04:31I got here, buddy.
04:32Are you really doing this?
04:34I don't care where you were yesterday, dude.
04:37You don't get this station.
04:38Hey, why are we mixing it up?
04:40Like, what is going on?
04:42Dude, I got here.
04:43I got here.
04:44Tension, tension.
04:45This is a Wild West standoff.
04:48I'm sorry.
04:49I got here at my station.
04:50Emerson, I got here.
04:52Isn't this a station right here?
04:53I mean, I mean, I was at the stove, so that was a dweeb move.
05:00That was not a team move.
05:02That was a dweeb move.
05:05Here we go.
05:05Back where we all started.
05:07All right, let's go.
05:08You got to be your stations.
05:09Yeah, I'll go right here.
05:10Yeah, you know what?
05:11I'll go right here then.
05:11Perfect.
05:13The boys are back.
05:14Woo!
05:15Let's go.
05:16Let's go, boys.
05:17How are we doing?
05:17We're ready to go?
05:18OK.
05:19We're ready?
05:19We're ready to rock?
05:20All right, we're ready.
05:20Let's line up over here so we can have a little pre-game chat,
05:23right?
05:23This challenge is in your real house, right?
05:25Yeah.
05:26I wake up, it's a breakfast protein bowl.
05:28Hit a workout, it's a protein bowl after that.
05:31After dinner, and it's dessert time, now it's like a yogurt bowl.
05:34The only caveat is I usually layer the protein on top of the protein.
05:41Let's go, Chef.
05:41Champions are built down here.
05:44We ready!
05:46We ready!
05:48One, two, three, let's go!
05:50Team, I love the energy.
05:52Let's go, baby, let's go.
05:53The only team with five members left.
05:56Five slamma jamma.
05:57Clock it.
05:58Let's go, ladies.
05:59Come on.
06:00How nice is this kitchen up here?
06:02As that platform starts moving, we'll get there early.
06:05It's going to go down, but it's also going to come back up.
06:07So grab the table, and we're going to go to the table.
06:08We're going to go to the protein first.
06:10Let's send Richard a little present.
06:11Yes.
06:12Yes.
06:14Richard!
06:15Yes!
06:17Oh, is it a Wagyu steak?
06:19Is that it?
06:20Oh, .
06:22No, it was a raw egg.
06:23Oh, god.
06:24Here we go.
06:25The platform is starting to move.
06:29Let's go, let's go.
06:31Let's go, let's go, let's go.
06:33Platform comes down.
06:34Pork belly.
06:34It's moving so fast, I don't have time to choose.
06:36Black card, octopus.
06:38It's just like, oh, god, oh, god.
06:40Like this.
06:40I'm just like, ah, octopus.
06:42OK, I guess I have tentacles.
06:44Crap.
06:45Platform is still going, it's still going.
06:46I'm reaching my arms down.
06:49Everything is just slipping through my fingertips.
06:53Man, that was fast.
06:54And I literally have nothing.
06:56Shoot.
06:59Go.
07:00Go, go, go.
07:02I see this pork chop.
07:03I want it.
07:05Connor and I go at it.
07:06He pulls it out of my hand.
07:07Damn, I didn't grab anything.
07:08I see a pork chop.
07:10I grab a pork chop.
07:11I come down.
07:11It's not a pork chop.
07:12It's ribs.
07:14You do not cook ribs in 30 minutes, period.
07:18Grab a protein.
07:19This thing is going quick.
07:20I see these prawns slipping by me.
07:22Oh.
07:23Platform is gone.
07:24I don't have a protein.
07:26As soon as you see it, let's go.
07:27Go, go, go, go.
07:28Let's go.
07:29OK, protein, sauce, face.
07:31I see red prawns in the basement.
07:33I went, whoa, hey, good looking.
07:37It was on after that.
07:38Like, red prawns were a gift.
07:40Pork belly, cod, duck.
07:42Duck.
07:43Kidding me, I'd kill for that.
07:44And I didn't have to.
07:46Protein, sauce, face.
07:47See this black cod?
07:48I'm like, I'm going to take that one.
07:50What were these folks thinking upstairs?
07:51There's some rice.
07:52Rice.
07:53Here it comes.
07:54Here it comes.
07:54Give me that steak.
07:55Give me that steak.
07:56Oh, my god.
07:57There's two proteins coming out.
07:58OK, I can see steak on left-hand side.
08:00It comes right back up.
08:01Oh, shoot.
08:02No, Emerson, no.
08:03I grab that skirt steak.
08:05Woo!
08:06Grab a protein.
08:07Grab ingredients.
08:07It's either the nasty protein or it's the salmon collar.
08:10And I'm like, salmon collar it is.
08:12Oh, gosh.
08:13Woo!
08:14Hey, things are falling.
08:15Things are falling.
08:16Oh, yeah, give me that kale.
08:17I need green.
08:17This is mine.
08:19Let's go, let's go.
08:19I'm watching the platform come up.
08:21There's pork belly here.
08:23Quick, pork belly.
08:24There's pork belly on the other side of this platform.
08:27No, no time.
08:27No, no time.
08:28You said, get it go.
08:30And the platform is gone.
08:31It's gone that quick.
08:33Shoot.
08:34Man.
08:35I said it wasn't stopping.
08:36Man, man.
08:38Right, ladies, your 30 minutes start now, OK?
08:40All right, let's go.
08:41Ugh.
08:42I don't know what this is.
08:44I looked down, and I realized all I have is basil, sage,
08:48and frozen spinach.
08:51I'm literally freaking out right now.
08:54I don't know what to do.
08:55I try not to get in my head, because I feel like if I get
08:57in my head, I'm going to get in my way, and then I'm just
09:00not going to do good.
09:12Hey, hey, this is what you were made for, OK?
09:19And it's coming down again.
09:20Don't forget that.
09:21Yeah.
09:21Yeah.
09:21It's coming down again.
09:22And then I don't know what to do.
09:24I literally can't do anything with nothing.
09:27It is going to come up and down again, OK?
09:29Let's stay positive.
09:30OK, what do you get protein-wise?
09:31Chef, I got tuna.
09:32Run it and a little bit of egg white, and then crust it,
09:35and then fry it, and then you can slice it.
09:36Yeah?
09:37I'll be with you, OK?
09:38Not at all what I wanted.
09:41Gabrielle, what are you thinking?
09:42The kofta, I've got beef.
09:44I'm going to do an Aleppo pepper tahini.
09:46That'll be my sauce.
09:47Love that.
09:48Be careful with that platform.
09:49Bloody hell.
09:50It is going to come up and down.
09:52That is brutal.
09:54Let's go!
09:55Woo!
09:56Let's go!
09:56OK.
09:57Oh, my gosh.
09:58Here we go.
09:59What do we grab?
10:00We're going to take some frozen fish pieces.
10:01OK.
10:02I might even do a meatball with these guys together,
10:04because frozen fish is not our friend.
10:05They're very, very smart.
10:07Yes.
10:07They're very smart.
10:08Thank you, Chef.
10:08Great job.
10:09Really nice idea.
10:10Woo!
10:10Blessings all around, y'all.
10:12Let's get it, Maddie.
10:12Blessings all around.
10:14Let's get it.
10:14Let's go.
10:14We got flavor.
10:17Guys, we got to start cooking.
10:18All right, don't get distracted
10:20by the platform as well.
10:22All right, Tim, what do we got going on?
10:23Chicken oysters.
10:24Yes, sir.
10:24Really hard to overcook.
10:26Yep.
10:26You know, you want to get a nice char on these guys.
10:28All right.
10:28I want that thing smoking.
10:31All right, let's go.
10:32No basic bowls today.
10:33No basic bowls, boys.
10:34No basic bowls.
10:38We need a starch.
10:39OK.
10:40It's coming, ladies.
10:41It's coming.
10:41It's coming.
10:42It's coming.
10:42It's coming down again.
10:43Let's go.
10:44Get something on there, yes?
10:46Pork belly here.
10:48Thank God to the platform gods.
10:50Well done.
10:51But I don't have any experience cooking pork belly.
10:54Coming back down.
10:55Platform's on the move, guys.
10:56I need a potato.
10:57I need a potato.
10:57Stay ready.
10:58Grab ingredients.
10:59I grabbed some soba noodles.
11:00I grabbed avocado.
11:01I grabbed some pickled radish.
11:03Grab him, grab him.
11:03Now we talking, baby.
11:05It's coming back.
11:06It's coming back.
11:06I'm not going anywhere.
11:07Go to your station to organize yourself.
11:09I'll let you know when it comes back up.
11:11Black one's on the move.
11:12Most of you need a base.
11:14I need rice.
11:15This bowl, like, it calls for it.
11:17It beckons for rice.
11:18There's a bunch of rice over here.
11:19Jasmine rice and sushi rice.
11:21Boom.
11:21We got the job done, baby.
11:23Let's go.
11:24Jasmine rice, sushi rice.
11:25There's rice noodles over here.
11:26Jasmine rice sits better with the duck.
11:28Jasmine rice.
11:28Jasmine rice.
11:29Grab that, and I'm like, ooh.
11:31Someone grab the mayonnaise.
11:32Picking cabbage.
11:33OK, there we go.
11:34Boom, let's go.
11:35Yes, chef.
11:35Yes, chef.
11:37I'm not seeing noodles.
11:39I'm not seeing pasta.
11:40I'm not seeing rice.
11:41Oh!
11:42Oh, my god.
11:44It's coming.
11:44It's coming.
11:45It's coming.
11:45Here we go.
11:45Here we go.
11:46Here we go.
11:47That's it.
11:48It's moving so fast.
11:49I don't have time to choose.
11:50I'm like, oh, my god, an onion.
11:53Ladies, you've got to keep an eye on that thing.
11:56Five minutes gone, ladies, right?
11:57Start thinking about the build-out now in a nice, delicious way.
12:01I'm not well-versed in pork.
12:03I don't use it at all.
12:04So I'm just trying to wrap my head around, like, what can I do?
12:07What can I do?
12:07What can I do?
12:08I honestly, I was vegan for eight years.
12:10I know that wasn't your pick, but we'll make it work.
12:12It's a great protein, OK?
12:14Let's get that pork in marinade.
12:15Yes, chef.
12:15And then we'll start cooking it, yeah?
12:17I'm kind of just looking at this thing.
12:18It's looking back at me.
12:19I'm looking at it.
12:20It's looking back at me.
12:21And I'm like, all right, we're going to do this.
12:23Let's lock in.
12:24This is what I got.
12:25Let's make it happen.
12:26We'll be absolutely fine.
12:27We'll get through this together.
12:29Ladies, it's moving again.
12:30It's moving again.
12:31Let's go.
12:32Oh, I did not come here to work out.
12:34I came to cook.
12:34If anybody sees a grain, please do it.
12:36And up and down.
12:38Starch, starch, starch.
12:39And up and down.
12:40Parsley.
12:41And up and forward.
12:43It's falling.
12:45Zah.
12:45It's terrible.
12:48Platform's on the move, guys.
12:49I need that.
12:50Hey, I need that sour sauce.
12:50I need a herb, man.
12:51Go, guys.
12:52Go, go, go.
12:53Grab, grab, grab.
12:54Grab ingredients.
12:56There's maple syrup.
12:57Wasabi.
12:58Oh, my gosh.
12:59What in the heck did I even grab?
13:01Let's go.
13:02Let's go.
13:05Flaming hot Cheetos right off the jump.
13:07Tater tots, I don't know if it's quite next level,
13:10but hey, who doesn't like a good tater tot?
13:13Platform's heading back up, guys.
13:15It's heading back up.
13:15I need a starch.
13:17I look around.
13:17I don't see anything.
13:19In a panic, I grab kale and tofu.
13:21This is not enough.
13:23I need to make this dish pretty much out of my ass.
13:27Oh, ladies, ladies, ladies.
13:29Anything?
13:29Anything?
13:32What'd you guess?
13:33Nothing, chef.
13:34What's that?
13:35You guys can slow down just a little bit.
13:37Like.
13:39All right, let's go.
13:4020 minutes left.
13:4220 minutes left.
13:43God damn.
13:44What's the matter?
13:45Oh, it's got a hole in it.
13:46Yeah, it's the basement, yeah?
13:47It's the basement.
13:49Christian, so your doc just makes sure the skin is crispy.
13:52Yes, chef.
13:52I'm doing a fried poached egg.
13:54Okay.
13:54I love it.
13:55Again, don't get too fancy on me.
13:56You're going for best dish if you pull something like that off.
13:59I'm praying this egg is the piece that he stomps for my protein bowl.
14:03Focus on it, okay?
14:04Bring it home, okay?
14:05Think about how it looks.
14:07This blender's seen better days, huh?
14:09This was Gordon Ramsay's first blender.
14:11I can see that.
14:12I can see that.
14:12He's 138 years old.
14:13Gordon used it when he was 13.
14:15You do the math.
14:17He's like Yoda.
14:18Let's go, boys.
14:19Come on.
14:20It's horrible down here, but you get what you get, and you don't get upset.
14:24Get those meatballs rolled, Danielle.
14:26Yes, ma'am.
14:27Big flavors, y'all.
14:29Matt, what are you thinking?
14:30All right, I got my ribs on in the pressure cooker.
14:31Love that.
14:32What's the base of the dish?
14:33My base is going to be these Brussels sprouts that are going to be with pickled cucumbers.
14:42Okay.
14:43Pretty minimal grab.
14:44Yes, chef.
14:44Yes, chef.
14:45Usually, the base of a bowl is a starch, and I don't have that.
14:51Having no starch could be a big problem.
14:53So, it's kind of like a...
14:54All the way up.
14:54All right, all the way up.
14:55Jesus, take the wheel.
14:56Let's go.
14:57Connor.
14:58Yes, chef.
14:59What do we got?
14:59I got some black rice cooking to make a little jambalaya.
15:02Awesome.
15:02I want to do a kebab.
15:03Ooh, stick it to your roots.
15:04I want to do a skewer.
15:04Yes.
15:05Let's get it.
15:05I'm going to do a bowl.
15:06A bowl skewer.
15:07A bowl with a skewer on top.
15:08Okay.
15:08I love that presentation.
15:09Great.
15:10Kind of Cajun, Louisiana.
15:11Yes.
15:12Amazing.
15:13Big-ass flavors today.
15:14Delicious.
15:15Got you today, chef.
15:18Emerson, what'd you grab?
15:20I grab a flat iron steak.
15:22I didn't grab a starch, so I'm making an egg noodle dough.
15:25Heck, you're making your own egg noodles?
15:27I'm doing my own egg noodle pasta.
15:29Wow, amazing.
15:30I love it.
15:30Yeah, I'm making my own.
15:31Culinary God, shine down upon me right now.
15:34Amen.
15:35Pachete, you good?
15:37Couldn't be better.
15:43Trying to make you proud today.
15:45Let's go.
15:48Go big or go home, baby.
15:50Come on.
15:53Right, Carl, what's the dish?
15:55Rice with sweet and spicy pork belly.
15:58Nice.
15:59Pineapple and harissa sauce to go on top.
16:02We've got an amazing protein here.
16:04Beautiful.
16:05Still not 100% confident.
16:07Chef Ramsay's telling me it's beautiful, so we're going to call it beautiful because I
16:10need it to work in my favor right now.
16:12We got this, ladies.
16:13We got this.
16:14Thank y'all for encouraging me.
16:15I'm encouraging y'all.
16:16You got this.
16:18Woo!
16:20Andy, we've got a really nice bowl here.
16:23Yes, chef.
16:23We've got an amazing protein here.
16:25Oh, my gosh.
16:26I have no idea how that thing is cooked.
16:28I'm like, take a deep breath.
16:30I'm going to listen to Chef Ramsay no matter what.
16:33In the oven for two minutes.
16:34Yes, chef.
16:35We'll get that nice and pink in the middle, okay?
16:38Yes, chef.
16:38Just so happy we've got Chef Ramsay on our team.
16:42Let's go, ladies.
16:43We got this.
16:45Time check, please.
16:47We're halfway down, guys.
16:4815 minutes to go.
16:51It's not getting...
16:54I tried running the noodles through the noodle press.
16:56Not coming out.
16:58But it is too sticky.
17:02Emerson, let's go, bud.
17:04I'm stressing out.
17:07Stop shaking.
17:07You got this.
17:08Oh, my gosh.
17:16You got to get those noodles done.
17:18Pull it a little bit.
17:19Pull it a little bit.
17:19Just focus.
17:21I'm, like, trying to get this thing nice and perfect.
17:23Thank you, chef.
17:24I'm making egg noodles from scratch.
17:26That could really be the death of me.
17:28Move on.
17:28You can't stop.
17:29Get that beef seared, right?
17:31You know what I mean?
17:32Yes, chef.
17:35Ten minutes remain.
17:36Yes, chef.
17:37Feeling good.
17:38Pull it together.
17:39I have a base.
17:40I have my protein.
17:41I have sauce.
17:42I have three, four things.
17:43Pretty strong, guys.
17:46Jared.
17:46Oh, chef, wait.
17:47What are we making here?
17:48Shrimp.
17:49Shrimp on top of rice.
17:50We're going to have a little corner of crunchy potatoes there.
17:53Tater tots.
17:54What a gift, Jared.
17:55Do kids still love tater tots?
17:57Kids still love tater tots.
17:58Love it.
17:58It's a staple.
17:59Do adults still love tater tots?
18:00Adults still love tater tots.
18:01Dusted in the Flaming Hot Cheetos.
18:02Got it.
18:03It's going to be nice.
18:03Have you ever cooked bowls before?
18:05Yeah, yeah.
18:06Okay.
18:06Very used to be, like, just throwing a bunch of stuff in there.
18:08What about for those kids at school, man?
18:09You ever make bowls for them?
18:10One way or another, it would turn into one, right?
18:12You got your rice.
18:13You got your chicken.
18:14You got the veg.
18:15And you got to make it look pretty, right?
18:16Can't be ugly, because as soon as it's ugly, they're not touching it.
18:19Salt.
18:19Any salt?
18:20You need salt?
18:21Yep.
18:21You got to get salt on the tots.
18:22Salt on the tots.
18:24Chef Blaze, can you grab some salt for me?
18:29Sorry.
18:29Hey, garlic, garlic, garlic, garlic.
18:31Run over there.
18:32Run over there.
18:32Ice Blaze, if you got it.
18:33Ice, ice bat.
18:34Ice bat.
18:34I'm supposed to be the quarterback, Jared.
18:37But listen, I'll run the play, dude.
18:39I know he's a famous NFL footballer, but what is going on over here?
18:43Let's go, bro.
18:45Let's go, boys.
18:45Come on.
18:48Let's go, T-Blaze.
18:51Come on, boys in blue.
18:54Let's go.
18:55We got to lock in, guys.
18:56Let's go.
18:57What the ?
18:58Everything's got a hole in it.
18:59Guys, four minutes.
19:01Two minutes away from plating.
19:02Back, back, back, back, back, back, back.
19:04You hot, hot.
19:05Coming around, guys.
19:08Oh, yeah.
19:08Take me an ounce out, baby.
19:10Where are we at, Machete?
19:11Where are your noodles?
19:14Throw them.
19:15See what you think.
19:15They're cold.
19:17Really fire.
19:17And the head's marinating.
19:18We're getting it going.
19:18Chef, what do you think about me cutting these tofis a little bit smaller?
19:21Make sure you're transforming that tofu and you toss it in a nice light sauce or something
19:26that you're doing to transform the ingredient.
19:28Yeah, chef.
19:29Let's go, Team Arrington.
19:30Let's go, Team Arrington.
19:32Let's go, let's go, let's go.
19:35Okay, ladies, we're down to the last two minutes, okay?
19:37So we can start plating.
19:38All right, chef.
19:41Oh, oh, turn off, turn off, turn off.
19:43I completely forget about my tuna.
19:49Got to keep an eye on that thing.
19:50Take a look.
19:53Oh, no.
19:55Chef, do I slice it now?
19:56We've got to go.
19:58My heart is pounding.
20:00I slice it thinly.
20:01I'm like, oh, God.
20:04Overcooked tuna is not going to play.
20:06Platform just gone down, ladies.
20:08One beautiful plate, ladies.
20:10All right, platform is here.
20:12Okay, let's go.
20:13Sauces, proteins, garnish.
20:15Pull it together, Darry.
20:16The platform is here.
20:17The platform is here.
20:20Jared, let's go, dude.
20:21Tim, put the last looks, last looks.
20:23If you got something else and you missed it, put it on there.
20:25Nope, nope, nope.
20:25Let's go, Timmy.
20:26Nope, got you, Timmy.
20:30Platform's on the move.
20:31Platform's here, guys.
20:32I got this back one.
20:33I'll get this one over here.
20:34Call it out.
20:36Connor, let's go.
20:37Let's go, you got a spot.
20:38Save Connor's spot.
20:39Come on, Connor.
20:40Right here, bro.
20:41Right here.
20:41Let's go, let's go.
20:42It's a good job.
20:43Really good job.
20:45For the top.
20:47Platform's here.
20:47Go.
20:48Go to your left side, ladies.
20:50Go to your left.
20:50Go to your left.
20:51We've got to go.
20:52Now, we've got to go.
20:53We've got to go.
20:54Now.
20:55Doesn't matter.
20:55Doesn't matter.
20:56Right here, right here, right here.
20:56Go, go, go.
20:56My bad, sorry.
20:57That was brutal, yo.
21:08Look at these.
21:10Oh, my goodness me.
21:12Incredible.
21:14It starts with an incredible base.
21:16Starch, protein, eye-catching toppings.
21:19And then it's tied together with a beautiful sauce.
21:22Right, shall we start?
21:23Yeah, let's go.
21:23Let's start.
21:24On the middle floor, please.
21:27This guy's really showed out today.
21:29Okay, we are starting with pork rib served over roasted Brussels sprouts.
21:36Ribs are nice and tender.
21:38But it is missing a steak.
21:39But it is missing a steak, but it is missing a body.
21:41To me, this doesn't look like a bowl.
21:43It's almost like a meat and three.
21:44This, to me, is not a bowl.
21:48Okay, next up, frozen fish meatballs served over roasted cauliflower.
21:53These little sort of fish meatballs are delicious.
21:56I wish it was presented a little bit more like a bowl so you can see all the elements of
22:00it.
22:01Next, we have a barbecue pork skewer.
22:04This is a take on a jambalaya.
22:07This bowl is rich and delicious.
22:09It is wholesome.
22:10It's a bowl for the winter.
22:12I love it.
22:13It's giving California meats Louisiana soul.
22:16For me, there's so much going on in this dish.
22:18I mean, go ahead and throw some chocolate chips and sprinkles in it.
22:20No.
22:23Okay, next up, we have an Asian salmon bowl.
22:25This is served over buckwheat noodles.
22:28Wow, smart.
22:29What a great idea.
22:30What I love about this is that it's got a lot of contrast of textures.
22:34The soft avocado and the fleshy salmon and then the runny yolk.
22:38That's a proper bowl.
22:39It's like around the bowl in 50 tastes and textures.
22:42It's beautiful.
22:43Come on with it, baby.
22:44Take me on the next level dish to the top.
22:47Okay, lastly, we have a flank steak served over handmade noodles with an aji amarillo sauce.
22:55Handmade.
22:56I love that.
22:57I mean, to make your own egg noodles under pressure, valiant effort.
23:02The actual flank steak is cooked beautifully.
23:04Pasta is actually delicious.
23:06Mic drop.
23:08However.
23:10Oh, .
23:12What is this?
23:13Seared tofu.
23:17The one issue that doesn't fit here is the texture of that tofu.
23:20You have to be so careful.
23:22It needs either frying, coating, crisping.
23:26It needs marinating.
23:27But tofu's hard, man.
23:29It's like eating your grandma's sponge.
23:37Up to the top.
23:39Yes, please.
23:39Here we go.
23:40First off, this is beef kofta rice bowl with tahini dressing.
23:45I love the flavor that is achieved in a beef kofta, and the texture of the rice is cooked perfectly.
23:51This is a really smart cook.
23:52I love the intelligence across this bowl, and the pickling of that sushi rice, which we know is very hard
23:56to get right.
23:57Marvelous.
23:57Really good.
23:59Next up, it's a sesame seed crusted tuna over orzo salad.
24:08When I think about a bowl, this visually reads that.
24:11Vibrant, beautiful colors.
24:13However, the tuna is really overcooked.
24:17I love the fact that it's got all these flavors.
24:19It's a proper bowl.
24:21The glaring mistake here is that overcooked tuna.
24:25I've really messed up.
24:27Really, I don't want to use my immunity pen.
24:31This is a grilled octopus on top of a chorizo spaghetti.
24:37It's a tasty dish, and the octopus is cooked really, really well.
24:41But to me, it does not look, feel, or eat like a bowl.
24:45It's a pasta dish.
24:47I disagree.
24:48It's not a pasta bowl.
24:49It is a protein bowl.
24:50I love this dish.
24:51It's very good.
24:53Next up, sweet and sour caramelized marinated pork belly over rice and clarissa sauce.
24:58This individual actually started the cook with no protein and grabbed a protein second time round.
25:09Can I order that for lunch?
25:11I really, really love all the bold flavors in here.
25:13It's vibrant.
25:14It looks visually appealing.
25:15I love the simplicity of this dish.
25:17A vegetable, a beautiful starch.
25:19Every element in this bowl works beautifully.
25:22And the caramelization on the pork, marvelous.
25:25Really good.
25:25Oh, my goodness.
25:28What the hell-y?
25:29Like, who would have thought?
25:32I really feel like this is like my rise from the ashes moment.
25:37Let's head on down to the basement.
25:39Some basement magic.
25:40First up here, we have a gochichang glazed red prawn with rice and cheeto-crusted tater tots.
25:49I gotta go for the tot first.
25:52Believe it or not, this is probably the best shrimp that I've had in the competition so far.
25:57Great balance, and it's fun to eat.
26:00Honestly, I'm not a big tater tot fan, but I love these.
26:04They are so good, especially with that sauce.
26:06It's really good.
26:07If you're lucky enough to get tater tots, I think that that's truly creative.
26:11It's a basement ingredient for sure, and I think it adds a nice crispy texture to it.
26:16All right, moving on.
26:17We have a glazed chicken oyster over yellow rice with a kimchi mayo.
26:23Oysters.
26:24There's only two oysters per chicken, so this is an exclusive bowl.
26:28It's lovely.
26:29It's vibrant.
26:29It's rich.
26:30Well done.
26:31Next up, we have a pan-roasted black cod over couscous with a ginger miso dressing and some pickled chilies.
26:40For me, this is the ideal bowl that I want.
26:44There's amazing textures to enjoy.
26:46Just when you've got so much couscous in there, it just needs lifting.
26:51All right.
26:52Last up, we have a seared duck breast over rice with a poached fried egg.
27:02Fried poached egg.
27:03Sounds delicious.
27:07It has a lot of finesse.
27:09This is definitely an elevated fine dining approach to a bowl.
27:13Yeah, bowls can be fine dining.
27:14This is definitely what this is.
27:16You're sitting in an izakaya, you know, having a nice lunch.
27:18Duck cooked beautifully.
27:20Cook that duck as a pro.
27:22Top marks.
27:23And then we come into the genius idea of the poached fried egg.
27:26Smart.
27:26Love it.
27:26It's good, man.
27:27It's very good.
27:29To have them recognize that I put my heart in the egg, I didn't just put a sunny-side-up
27:33egg in.
27:33I made a ooey-gooey fried poached egg, and they saw it.
27:38Wow.
27:39We've got some talking to do.
27:40Have a chat amongst yourselves, because this is going to be very, very difficult.
27:45Bro, we have to get ducked in.
27:49They loved your dish, y'all.
27:52I know.
27:52They loved it.
27:53Oh, boy.
27:54Dish of the night.
27:56Should we start at the basement?
27:57Yeah.
27:58Exceptional.
27:58The duck was cooked perfectly.
27:59Beautiful.
28:00Yeah.
28:00One of the most technical bowls we've seen.
28:02I'm ready for another one, I'm saying.
28:04The one that surprised me the most was the red prawn tater tot.
28:09Your shrimp is outstanding.
28:10I saw that.
28:10This chef cooks for a lot of kids, and I love that idea.
28:14I mean, having six kids, Oscar especially, if there's no tater on the plate, he won't
28:17eat everything else.
28:18So I love the balance of that, and he played two strands.
28:20He nailed it.
28:21We've got to be going back upstairs, man.
28:22We've got to be going up the top.
28:23Can we talk about the top floor?
28:25The pork belly?
28:26The pork belly was pretty spectacular.
28:28Yeah.
28:29I really think it was, too.
28:30She was in tears after that first grab.
28:32I had zero items in my hand.
28:34I know.
28:35Not a protein, not a fish, nothing.
28:37And middle floor.
28:38I love the salmon bowl.
28:39Beautiful.
28:39That was machete, actually.
28:41I mean, for him to cook with such finesse.
28:42He did, from right out of the gate.
28:44A burly, 300-pound chef with half his haircut.
28:47He did well.
28:48Weakest performing dish.
28:50Shame the tuna was overcooked.
28:51Tuna was way over.
28:53It just sucks.
28:54I know.
28:55Everything else was great.
28:56Just my tuna.
28:57The unwanted tofu, I mean, it's just bland.
29:00Marinated.
29:00100% marinated.
29:02You have to add flavor to it.
29:03That was Emerson's dish.
29:05Again?
29:06Oh, my goodness.
29:07The brussel sprout base, right, that didn't have a starch.
29:11There was plenty of opportunities to grab whatever you missed.
29:13All these bowls do need a starch.
29:15Come on, Shetty.
29:16Pull us through, man.
29:18That's so hard.
29:20Oh, gosh.
29:21Shall we?
29:25My goodness me.
29:27Okay, so here we go.
29:29We asked for next-level protein bowls, and most of you delivered on that.
29:34However, only one dish can keep their team safe from elimination and move them to the top
29:39level for the next challenge.
29:40We need a miracle gun.
29:45The best protein bowl today was?
29:53Cole.
29:54Oh, my God.
29:55Yes!
30:01Nice job, Cole.
30:03Thank you, Chef.
30:05Yes!
30:06I did it!
30:07I meant when I said I want that for lunch.
30:10Really, really well done.
30:11Great job.
30:12Damn, girl.
30:13You really are who you think you are.
30:15You just got to keep believing it.
30:17Wow.
30:18Team Ramsey, you are staying on top.
30:21Yes!
30:22Woo!
30:23Thank you, Cole.
30:26Cole, well done.
30:27Thank you, Chef.
30:28More of that, please.
30:29You can't surprise yourself.
30:30Yes!
30:32You kicked ass.
30:33Listen up, Richard and Naisha.
30:37You both now have to choose one of your chefs to face the elimination.
30:43It's a tough call.
30:44Naisha, I know you had some great highs, a couple of lows.
30:50I'm going to start with you.
30:52Which chef are you putting into the elimination, please?
30:55This is so, so, so hard for me.
31:01I could put in my best chef here, or I could put in a chef that I know will benefit
31:09from
31:10this elimination cook.
31:22This is so, so, so hard for me.
31:26I could put in a chef that I know will benefit from this elimination cook.
31:35But he's been in twice before.
31:37Oh, my God.
31:45Emerson, I'm going to send you back in.
31:48You come alive when your back is against the wall.
31:51Emerson makes the best dishes when he's in the elimination kitchen.
31:55I want to see if he can do it again.
31:57We're coming back.
31:58And you're going to keep coming back.
31:59Yeah.
32:03Listen, I feel like whoever I send in is going to come back.
32:06And we said it from the beginning, be ready when your name is called.
32:10Christian.
32:12Wow.
32:14You're going in.
32:15I am.
32:16Let's go, big dog.
32:16You're the first round draft pick.
32:18It worked last season.
32:19You know, the idea is to bring someone back.
32:22Christian's going to have to prove it eventually.
32:24So why not now?
32:25Go bring this home for Team Blaze.
32:27Go, baby.
32:27Yes, chef.
32:28Got this.
32:29Don't let me down.
32:30Don't plan on it.
32:32What a turn.
32:33Christian.
32:34Emerson.
32:35Yes, chef.
32:35We are ditching the bowls and moving to refined plates with a flattened protein as the star.
32:46There hasn't been a protein I haven't nailed yet.
32:48It's going to be GBD.
32:50Golden, brown, and delicious.
32:52Right.
32:52All of you, head the elevator and cheer your fellow chefs on.
32:56Let's go.
32:57Let's go, Christian.
32:58He's out of his topic song.
32:59He's out of his bag.
33:00Christian, just cook your food.
33:02Daniel, help him out.
33:03You just do you.
33:04Yes, chef.
33:05Knock him out, Emerson.
33:10Get the first station.
33:17Just like that.
33:19I knew I had to be in the elimination round one time.
33:21I'm glad it's because I'm great at what I do.
33:24Aisha's got too many people on her team.
33:26Kind of humble that team up a little bit.
33:27So, Emerson, bye, bye, bye.
33:31You got this, bro.
33:32He ain't done this like you, man.
33:34I've taken out chefs from the other teams already.
33:36Christian is no different.
33:38Let's make it three.
33:38Keep it simple, my brother.
33:41Let's go.
33:42Time to focus.
33:44My heart goes out to Emerson, dude.
33:45Like, he's really a survivor, man.
33:47Like, he's so strong.
33:4925 minutes for a lovely breaded cutlet entree.
33:54Stand by, guys.
33:55Three, two, one.
33:58Let's go.
34:00I'm running in front of Emerson, and I got some pretty broad shoulders.
34:04So, I'm looking at both the proteins and making sure I have time to think before I let him grab
34:09anything.
34:11Pork, chicken, good.
34:13I'm grabbing that chicken.
34:14I'm sticking to the what I can do in quick and 25 minutes.
34:17Spaghetti, good.
34:18I'm grabbing the pork.
34:19Diced tomatoes there.
34:20Carrots, potatoes, and rice.
34:22It's exactly what I need to make this perfect dish.
34:24Onion there as well.
34:25Get some cheese.
34:26Mozzarella's here.
34:27Thank the platform gods, because what chicken Parmesan dish does not have melted mozzarella
34:32and a helping of pecorino.
34:35I have everything I need.
34:36Your 25 minutes starts now, guys.
34:39Let's go.
34:39What did you grab?
34:40I grabbed pork, making the rice right now.
34:42What are you thinking?
34:43So, I'm doing a Japanese chicken katsu.
34:45Tell me about the katsu sauce.
34:46How are you going to elevate that?
34:47I'm going to make a roux for the sauce.
34:50Good.
34:51And I'm going to put a little bit of dairy to cream it up.
34:53Good.
34:54And I'm going to go start making that right now.
34:55Chef, you go.
34:56Don't stop.
34:56Don't stop.
34:57Don't stop.
34:58Let's go, Emerson.
35:00Right.
35:00Young man, would you grab chicken, yes?
35:01Chicken, yes, Chef.
35:02Good.
35:02Tell me about the dish.
35:03What are you doing?
35:03I'm going to do a breaded pounded chicken.
35:06I'm going to make a basil pesto pasta and a tomato sauce, a classic elegant chicken parm.
35:11Love that, love that, love that.
35:12Oh, okay.
35:13All right, all right.
35:16Come on, Emerson.
35:17You got this.
35:20Put one on top, too.
35:21Put one on top.
35:21Yep, there you go.
35:22Beat it out.
35:23Oh, yeah.
35:25That's beautiful.
35:26That is beautiful.
35:27Yeah.
35:28Guys, five minutes gone.
35:29Emerson, Christian, breadcrumbs, what are you thinking?
35:31Uh, panko, please.
35:32Panko crust, Chef.
35:33Panko.
35:33Let's go.
35:36Nice and gentle.
35:38Were you surprised that Naisha put him back in there?
35:40He's our sniper, though, man.
35:41He's a sniper.
35:42He takes people out.
35:43I mean, his advantage has been up here twice already.
35:45He's locked in.
35:46If anything, he should be locked in.
35:51There you go.
35:51Back here, baby.
35:52Good man, good man.
35:53Oh, that's beautiful.
35:55Woo!
35:56Woo!
35:56Here we go.
35:57You're feeling it, bro.
35:58Hey, bring it home, baby.
35:59Come on.
35:59Halfway, guys.
36:00Just be careful of that roux, okay?
36:02Yes, Chef.
36:02Yeah?
36:03That's what I'm saying.
36:03Working on that right now.
36:04I know.
36:04You just don't want it too floury, do you?
36:06No, not too floury.
36:07Make sure it is definitely not lumpy.
36:09Start cooking your pasta, Christian.
36:11Remember the pasta, okay?
36:12I'm focused on the main dish.
36:14Chicken parm.
36:16Sauce is good.
36:18Creamy is good.
36:20What's that cream going with?
36:21It's pasta that's not in yet.
36:23Nine and a half minutes to go, yes?
36:26Pasta in there now, please.
36:27Pasta in now.
36:29There you go.
36:30I do not want to serve raw pasta in an elimination round.
36:33Damn!
36:34Just want to get as much gas up there as possible.
36:36It's boiling.
36:36All right.
36:38Well, I want you to taste this.
36:39Okay, you tell me.
36:41So that tastes bland, okay?
36:42Tastes bland.
36:43So no curry in there.
36:44There's more curry in there, okay?
36:46Off you go, bud.
36:46Yes, sir. Thank you.
36:47Think about your depth of flavor.
36:50Three and a half.
36:51Three and a half minutes?
36:52Yep.
36:53Three and a half.
36:53Yeah, it's going to be tight.
36:54It's going to be down to the wire with that pasta.
36:57Literally waiting until the last second,
36:59and it's not cooked.
37:00I just feel my heart racing.
37:04Trying to take something out of here,
37:05so it cooks quicker.
37:06Got no choice.
37:07Oh, my God.
37:08Well, he took half of it out because it wasn't ready.
37:10Wait, a couple minutes left.
37:12Taste.
37:13No.
37:15Still not done, yeah?
37:17Wait.
37:24Okay, you're going to have to take a leap of faith now.
37:25Take that right to the wire, young man.
37:27We have no choice.
37:28Yes, chef.
37:29Final two minutes is now.
37:30Let's go.
37:31Start plating.
37:35You say when, and I'll drain out pasta.
37:36You tell me when.
37:37Right now, chef.
37:38Right now, chef.
37:4290 seconds, guys.
37:4390 seconds.
37:45Chef, cut.
37:45You do whatever.
37:46Trust your gut.
37:50Oh, he better get this.
37:52Now lay that out nicely.
37:53Beautiful.
37:54Beautiful.
37:56Five, four, three, two, one.
38:00And stop, everybody.
38:01Well done.
38:02Good job, guys.
38:03Well done.
38:04Thank you, chef.
38:05Wow.
38:05Well done.
38:06Dang.
38:07Good money.
38:13Nice.
38:14You're Richard.
38:14Welcome back.
38:15Wow.
38:15What an extraordinary cook.
38:18Let's start here on the left.
38:20This is a beautiful airline chicken.
38:24Palm.
38:24Set with a wonderful tomato sauce and a spaghetti.
38:31My heart is racing.
38:32I'm sweating.
38:33That pasta needs to be cooked.
38:36I love the texture on the chicken parm.
38:39It's a restaurant-worthy chicken parm.
38:41It's not really the right sauce.
38:42I wish it wasn't a creamy sauce to sort of counteract the cheesy parm.
38:46But overall, a tasty dish.
38:48The chicken parm is nailed.
38:52But the pasta's just ever so slightly underdone.
38:57Next up is a pork katsu with a Japanese curry and fragrant rice.
39:03Seasoned panko breadcrumbs.
39:11This is comfort food cooking displayed really beautifully.
39:15What I'm searching for is a little bit more texture and coloration on the actual katsu itself.
39:21The cooking on it's a bit uneven.
39:23But overall, really beautiful presentation.
39:27Pork perfectly cooked.
39:29I'm surprised how much flavor is in the curry considering the amount of time.
39:33But the texture of the curry for me is a little too thick.
39:37I mean, really two great renditions of breaded cutlet dishes.
39:41That's as close as it can get.
39:45Now for the top part.
39:47Richard, which dish will you be eliminating tonight?
39:50The dish that I'm going to be eliminating tonight is...
39:58...the pork.
40:02Nice, sir, please.
40:03Tough choice.
40:05Both great dishes.
40:07But I'm eliminating the pork dish.
40:12Oh, that dish was cooked by Emerson.
40:16I'm so sorry.
40:18Oh!
40:18Emerson.
40:19Oh!
40:20Oh, my goodness.
40:22He really fought his way through the whole time, though.
40:25I'm so proud of him.
40:26He cares so much.
40:26We love you, Emerson.
40:27We love you, Emerson.
40:29You have stood the test of time in these elimination cooks, and you have come back stronger without a doubt
40:36every single time.
40:38I'm proud of myself.
40:39I learned a lot.
40:40It's a great ride.
40:42Sometimes the ride has to end, right?
40:45Do not stop cooking and putting that soulfulness into your food.
40:49Thank you, Chef.
40:49Oh, my God!
40:58Oh, that's going to make you cry.
41:00Oh!
41:02Wow!
41:06Oh!
41:08Oh!
41:12Oh, that's going to make you cry.
41:13Wow.
41:14I feel like this butterfly landing on me right now.
41:20It's looking over me.
41:21I can't believe it.
41:22I feel like that butterfly landing on me.
41:26That has to mean something.
41:30And I know he would have been proud of me.
41:34Young man, there's a lot of love around you.
41:37We can all say it.
41:38Keep your head up high.
41:40Go forth and conquer.
41:41We'll keep tabs on you, OK?
41:50I'm proud of you.
41:52Everybody, give it up for Emerson, everybody.
41:54Come on, let's go.
41:58I'll see you on the other side, Chef.
41:59I love you guys.
42:00Take care, bud.
42:01Well done, Emerson.
42:04Well done.
42:07All right, Christian, congratulations.
42:10Chicken parm, delicious.
42:12Matt.
42:14Oh, boy.
42:15That butterfly has come to join you now on your shoulder.
42:17Oh, they love Filipinos, these butterflies.
42:21Next time we see you, you'll be serving up a star-studded affair.
42:27Good night.
42:28Wow.
42:30Good job, Christian.
42:31Hey, you picked the right guy.
42:33Good job.
42:34Let's go, trailblazers.
42:39Next time on Next Level Chef.
42:41Wow.
42:42For the first time ever, you'll all be cooking an incredible dinner service.
42:47What?
42:47We have asked some very special friends of ours to come in and judge seven mission stars between
42:53them.
42:53Don't the side.
42:55What didn't you grab?
42:56We want it all.
42:58We are on fire in here.
42:59Woo.
43:00Look at that.
43:00I've never seen anything like this.
43:03But, Jack, hey, get in here.
43:04I don't know if we're going to make it.
43:05Stop putting the asparagus in the same place.
43:07It's not preschool.
43:10I don't know if we're going to make it.
43:12I don't know if we're going to make it.
43:13I don't know if we're going to make it.
43:14I don't know if we're going to make it.
43:14I don't know if we're going to make it.
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