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00:01Previously on Next Level Chef.
00:03For the first time ever, you'll all
00:05be cooking a dinner service.
00:07This is a team challenge.
00:09What's your thing? Get in here.
00:11Stop putting the asparagus in the same place.
00:13It's not preschool.
00:14The best course of the evening, Team Blaze.
00:17The team with the least successful course
00:19will all go into elimination together.
00:22What the ?
00:24Team Arrington.
00:26Those purple potatoes can be really starchy.
00:28I'm eliminating Matt.
00:30And tonight, who is this?
00:33Come on, Chef.
00:35You've got 30 minutes to reimagine a childhood classic.
00:38Let's do it for the kids.
00:39Guys, can we please get the hell out of this basement?
00:42I got haddock, toenuts, and cheese.
00:44What am I going to do?
01:03Good morning.
01:05Whoa.
01:06Yeah.
01:06Oh.
01:08Oh my goodness.
01:10Who is this?
01:12What's up, love?
01:13What's up?
01:14Yeah.
01:15What's up, baby Ramsey?
01:18How adorable is this?
01:19The same fit, same flow.
01:21Oh, my heart.
01:22What is going on?
01:24Oh, my goodness.
01:27He looks just like Chef Ramsay.
01:29I'm, like, looking at a little him.
01:30He's so cute.
01:31They have the same hair.
01:32I promise you it's not giving me baby fever, though.
01:35Not at all.
01:36Not even a little bit.
01:38Good morning, chefs.
01:39How are you feeling?
01:41Exquisition.
01:43Chef Ramsay, please drop the skincare routine
01:45because you look great today.
01:47I feel great.
01:49Yeah.
01:50Chef, you look well-rested.
01:51Like, a proper nap time resting.
01:54Oscar!
01:56Oscar!
01:58What?
01:59I've been looking everywhere for you.
02:01Oh, my goodness me.
02:03Come on.
02:07Chefs, good morning.
02:08This is my six-year-old son, Oscar.
02:13It's really cool to see, like,
02:15the soft, like, dad side of Chef Ramsay.
02:18Don't you have school today?
02:19No!
02:20Oh, we've got Oscar and the Grouch right there together.
02:23Listen, we have a special challenge, though.
02:25We've got to get to work.
02:25Oscar, before you go, question.
02:27Who makes the best food at home?
02:29Mommy!
02:32Seriously?
02:33Right, will you say goodbye to all the chefs
02:35and wish them the very best of luck?
02:37Bye!
02:38Bye, Oscar!
02:40Good luck, chefs.
02:41Good luck, chef.
02:42Right, off you go.
02:43Love you!
02:44Love you!
02:46So cute.
02:47We have to bring him back,
02:48because I've never felt taller.
02:51Oh, my goodness me.
02:53What a start.
02:54When I was a kid, my mom, honestly,
02:57she worked wonders in the kitchen.
02:58A few basic ingredients, nothing fancy.
03:00Those dishes were delicious.
03:02Today, you've got 30 minutes to reimagine
03:04and elevate a childhood classic.
03:07You'll be taking iconic kids' favorites
03:10and giving them the next-level treatment.
03:12I was born for this challenge.
03:14I am a mom.
03:16I have two of the most beautiful boys
03:17in the entire world.
03:19Elevated kids' food is something
03:21that I am absolutely going to nail.
03:23Listen, with six kids at home, trust me,
03:25I know how hard it is to make food
03:28for kids that are hungry.
03:29But once you find something that they love,
03:31you make it a million times, right?
03:33Yes, chef.
03:34All of the ingredients on the platform
03:36are drawn from humble childhood classics.
03:39Your job is to elevate those staples
03:41into something unforgettable.
03:43Elevating iconic kids' favorites.
03:46I didn't even like the kids' menu
03:47when I was a kid,
03:48so I'm already in my head
03:50a little bit about this.
03:52Okay, Team Blaze,
03:54thanks to our teamwork last time,
03:55we're back on the top level.
03:57This, it should be child's play.
03:59Head to the elevator,
04:00and I'll see you soon.
04:01Thank you, chef.
04:02Go on, baby.
04:02Good luck.
04:03Let's go, trailblazers.
04:09One, two, three.
04:12Back at the end, baby.
04:13Here we go.
04:14Yes, sir.
04:14We're back in the top,
04:16where we belong.
04:17I know what kids like.
04:18This is what I do on a daily.
04:20Blaze boys, man,
04:22we ain't going down.
04:27Yay!
04:28Woo!
04:29Damn, I haven't been up here in a minute.
04:30I know.
04:31I'm like, uh...
04:32I'm like, where are we?
04:33Where are all my spoons?
04:36Here.
04:39Back in the basement, baby.
04:40Yep.
04:41This is it, guys.
04:42We are going to the top.
04:44Okay.
04:47Yay!
04:48Here we go.
04:50Do you guys need more help?
04:51No, we got this.
04:52Come on, come on in.
04:53What's up?
04:54You sure?
04:54Not right now.
04:55Not right now.
04:56You guys are dwindling, man.
04:57We're good.
04:58Okay.
04:59Have fun.
05:00Just checking.
05:02You guys, you're the underdogs,
05:04but I believe in you.
05:05We're three strong, right?
05:06We're really are.
05:07Three amigos.
05:07We got this.
05:08We got the three amigos.
05:10We got east coast,
05:11we got west coast,
05:11we got the south.
05:13Combined,
05:13we will go to the north.
05:15One, two, three.
05:16Ten, ten.
05:17Woo!
05:18Come on, baby.
05:20Right.
05:21All right.
05:21Come in.
05:22Yes, chef.
05:23Excellent.
05:23Right.
05:24Childhood memories.
05:25What was the dish that stands out
05:26still today that you think about?
05:27Oh, my gosh.
05:28My mom's apple pancakes.
05:29My dad always made a really good,
05:30like, chicken and dumplings.
05:32TV dinners,
05:33peanut butter jelly sandwiches,
05:34or sloppy joe.
05:35Yeah.
05:35Literally.
05:36I am so proud of you four.
05:38Keep up that momentum.
05:39I want to stay at the basement.
05:40Yes, chef.
05:42Big man is here.
05:43What's up, guys?
05:44There you go, man.
05:45Let's go.
05:46Not getting it.
05:46Good job.
05:47Let's get it.
05:47Let's line it up right over here.
05:48This should be something
05:49that we're all familiar with, right?
05:51These are iconic dishes.
05:53It's all about flavor,
05:54and it's all about your personality.
05:55You got four daddies on your team.
05:57We all have children.
05:58We've all fed these kids.
05:59Plus, we're on the top floor.
06:01We're going to get the first pick of stuff.
06:03It's in the bag.
06:05The platform's moving.
06:06When the light's green, let's go.
06:0830-minute cook.
06:09And...
06:12Let's go.
06:13Let's go.
06:14Let's go.
06:15Let's empty it out, guys.
06:16See some shrimp?
06:18I need that.
06:19Okay, there's a burger bun, cornflakes,
06:21hot sauce, pancake mix, ketchup.
06:25Pasta.
06:26Grabbing some American cheese.
06:28The vision is coming to life right now.
06:30Mac and cheese with shrimp.
06:33Let's go, baby.
06:34You got beans, a burger bun, sliders.
06:36Tomatoes, tomatoes, tomatoes.
06:37The first thing I see on this platform is steak, broccoli, and corn.
06:42Ten seconds.
06:43You got protein, right?
06:44Those toppings will be perfect for a pizza.
06:47I see something that resembles pizza dough, so I just grab it.
06:51Grab it or regret it?
06:52Grab it!
06:53I realize this dough is pasta, and I can't use that here.
06:57We're making the pizza dough from scratch.
07:00Pressure's on right now.
07:01Go, ladies!
07:02Let's go!
07:03Let's go, let's go, let's go!
07:04Protease.
07:04I've got chicken breast here.
07:06Canned ham, pork loin.
07:06Is that ground?
07:07Oh, my God.
07:07Great.
07:08Pork tenderloin.
07:09Okay.
07:09What else?
07:10What else?
07:10What else?
07:11I find a little bowl of peas.
07:12Okay, that could work in my sauce.
07:14I need a cheese sauce.
07:15Parmesan cheese.
07:16Excellent.
07:17That could go in a ravioli.
07:20Are there donuts there?
07:21I see chicken wings.
07:23Immediately going for those.
07:24I know I can work with chicken wings.
07:26Quick, quick, quick.
07:27Barbecue.
07:28Yes.
07:29Grab that barbecue.
07:30Right next to the barbecue, bourbon.
07:33I think they put this as a little treat for me.
07:35For kids?
07:35I don't know.
07:36But we're going to make it work.
07:37Elevated, yes.
07:38But no squash.
07:39There's no potatoes on here.
07:40Anything else, anybody?
07:42Oh.
07:45Go, go, go, go.
07:47I am manifesting chicken.
07:50Chicken.
07:51Chicken.
07:51Chicken thighs.
07:52Chicken thighs.
07:54Come on, y'all.
07:56Pancake shaker.
07:57Shake pancake batter.
07:59Lime, pistachios in the basement.
08:02Maple syrup.
08:03Maple syrup.
08:04Let's go, Chef.
08:05Cooking.
08:06Okay, I'll do the canned ham.
08:08A potato.
08:09Y'all see a potato?
08:10I see haddock.
08:11Haddock.
08:12Jalapeno.
08:13Haddock?
08:14Can I trade somebody haddock?
08:15I can't do fish.
08:17Bread, bread.
08:18Thank you, bread.
08:18One hamburger bun.
08:20You got donuts.
08:21Maybe donuts.
08:22Whole bunch of donuts.
08:24You got grape jelly.
08:25Grape jelly.
08:26We need that.
08:26We need that.
08:27Okay, here we go.
08:29Oh, me.
08:30That's it.
08:31The platform's gone.
08:34I got spam.
08:36It's all about the grab.
08:37The grab, huh?
08:39Can't make a good dish without great ingredients.
08:41Your 30 minutes starts right now.
08:42Let's go.
08:44Elevated, beautiful kids' dishes.
08:46We're out of here, Chef.
08:48Connor.
08:49Yes, Chef.
08:50What'd you grab?
08:50Chicken and waffles.
08:51Chicken and waffles.
08:52Taking them back.
08:53Amazing.
08:53Taking them to Roscoe.
08:54Love it.
08:54I'm just a big kid at heart.
08:57My favorite food were chicken nuggets.
08:59Fried chicken.
09:00So I'm just sitting there cooking like, what do I want to eat right now?
09:03For real.
09:04I'm going to do a little bit of pistachio sage caramel to try to elevate.
09:08Bring a little lime in there.
09:09Yep.
09:10And I'm going to do a fatter fried chicken.
09:11Amazing.
09:12We're there.
09:12This is our day, team.
09:14Woo!
09:16Machete!
09:17What did you grab, Chef?
09:19Damn it, bro.
09:20I'm in trouble.
09:21What am I going to do with fish, chorizo, grape jelly, donuts, and cheese?
09:28What am I going to do?
09:37Happy?
09:38So you're going to use the fish with the donut?
09:40Or are you going with the bun?
09:44Um, I don't know yet.
09:46But I had no greens or nothing.
09:47I want a potato or something.
09:48Yeah, well, kids don't like greens.
09:50I guess so.
09:51Tell the story.
09:52Make the story work.
09:52All right, I got you, Chef.
09:53Yeah.
09:53Yeah.
09:55Think about it.
09:56Danielle.
09:57Yes, ma'am.
09:58We're going to make a biscuit, a black pepper biscuit.
10:00I love it.
10:00And then we're doing a spam gravy.
10:02Love it.
10:03So he's going to be the base of the gravy.
10:05You always give your ingredients a pronoun.
10:08I do.
10:09Everybody get to him.
10:10I don't know why.
10:11I love it.
10:12I love it.
10:13Everybody's a boy.
10:14My kids just flip for my homemade biscuits.
10:17Cooking with love.
10:19Humble ingredients.
10:20Biscuits are in.
10:21I'm banging out top dish today.
10:23Good, Michelete?
10:24I'm going with a sandwich.
10:26I'm going to make a fish-style chorizo Monte Cristo.
10:30Amazing.
10:30Deep fried.
10:31Amazing.
10:31Of course, right?
10:32Of course.
10:32Of course.
10:33Of course.
10:33Monte freaking Cristo sandwich.
10:36Kid friendly.
10:37Are you thinking one big sandwich or?
10:40No, I'm going to cut it in half and then batter the hell out of it.
10:42Make it fun.
10:43Bring that essence.
10:44That beautiful joy in the kids' food, right?
10:46Fluffy, fluffy, fluffy.
10:47Guys, can we please get the hell out of this basement?
10:50Get out of there, baby.
10:50Yes.
10:50Today is the day.
10:51Today is the day.
10:55Guys, five minutes gone, 25 to go, okay?
11:00Right, Cole, what are you going to do?
11:02I am going to do a, like, chicken lollipop with a bourbon barbecue sauce.
11:08Bourbon, love that.
11:09Great way to get the kids to sleep.
11:10Right.
11:11How are you going to incorporate the bourbon in there?
11:12I'm going to incorporate the bourbon into the sauce.
11:14Gotcha.
11:15I need to get that sauce in a pan and get it reduced because I can't be getting these kids
11:19drunk out here.
11:23All right, Gabrielle, what did you get?
11:24I've got tomatoes and pork belly.
11:26I'm going to do grilled cheese with pork belly.
11:28Nice.
11:28And some tomato soup on the side.
11:30Grilled cheese, smart.
11:30Grilled cheese and tomato soup is my whole childhood.
11:33That is what my mom would make for us if we were feeling under the weather.
11:37Any time, any emotion, grilled cheese and tomato soup was the answer.
11:42All right, Andy, what did you grab?
11:43I got a chicken breast chef, some bacon.
11:45I'm going to do a crispy fried chicken with a bacon-paired palm puree chef.
11:50Nice.
11:50Love the idea.
11:53Garlic powder.
11:55Ladies, seven minutes gone, yes?
11:57Elevated childhood classic.
11:58We are not losing.
12:02Right, Amber, what did you grab?
12:03Pork tenderloin.
12:04Okay, good.
12:04What are you thinking?
12:05I think I'm going to go for ravioli today.
12:07I'm going to add some nice flavor to a nice little cheese sauce.
12:09Love that.
12:09How are you going to make ravioli out of what?
12:10I'm going to make it with some eggs and flour.
12:12Okay, good.
12:13I loved ravioli growing up.
12:14I even liked the ones out of the can.
12:16I know I can make ravioli in under 30 minutes.
12:18I got this.
12:19Good night, pasta baby.
12:27Tim, what do we got going on?
12:29Oh, we're making a pizza, chef.
12:30You're making a...
12:31Okay, you're making a pizza.
12:32We're making a pizza.
12:33We're making the dough.
12:34You're making pizza dough.
12:35We're going to chamber vac it, hydrate it as quick as we can.
12:38Okay.
12:38Normally, it takes me like two days to make a really good dough.
12:41You're not cooking it on the stone?
12:43Nope, not using the stone.
12:44Using the preheated steel, chef.
12:45Got it.
12:46But with the equipment on the top floor, I will be able to pull together a really solid pizza
12:51in no time.
12:52Now, you're making pizza for the kids at home?
12:54All the time.
12:54What's their favorite toppings at home?
12:56They're straight pepperoni, so I got that as a nod to them.
12:58Okay.
12:59But of course, we've got a beautiful steak over here, so we're going to work that in.
13:02Got it.
13:03I have some cheddar as a cheese.
13:04Is there some sort of sauce for your pizza?
13:05I think I'm going to make a white sauce.
13:07Okay.
13:08Tim's hell-bent on making a pizza dough, which is fantastic if it works out, but it's
13:13really hard to make pizza in 30 minutes.
13:15You bit off a lot.
13:16We've got to chew it now, right?
13:17We're going.
13:17We're going.
13:18I'm not intimidated by this challenge at all.
13:20I'm thinking about my daughters all day today.
13:22This challenge for me is all about them.
13:25Do not stop moving, Tim.
13:26You've got a lot going on.
13:32All right, Christian.
13:33You got kids?
13:35Maxwell.
13:35He's six, just like Gordon's little Oscar.
13:37I got a two-year-old, Mari.
13:38She's a little Tasmanian devil.
13:40Maxwell and Mari.
13:41Yeah.
13:41M&M, right?
13:42So listen, are you cooking something that you've cooked before for them?
13:45I'm making a longanise smash burger for them.
13:47We're doing a burger.
13:48Yeah.
13:49It's a Filipino dish, right?
13:50Yes, sir.
13:51Like a sweetened garlicky pork patty, right?
13:52And I see you got kimchi.
13:53You're going to work that in as a sauce.
13:54I'm going to make a sweet kimchi sauce.
13:57Love that.
13:57Yes, chef.
13:58Let's do it for the kids.
13:59100%.
13:59All right.
14:00Max and Mari.
14:02Jared, what are you thinking?
14:04Spaghetti and meatball.
14:05You're pretty familiar cooking for kids, right?
14:07Dude, spaghetti day was epic at school.
14:09Yes.
14:09There was one day we had a snow day, and that was on spaghetti and meatball day.
14:12There were complaints of kids crying to their parents because they could not make it into school that day and
14:17get the spaghetti and meatball.
14:18You got a great grab for spaghetti and meatballs, right?
14:20Yes.
14:21Just remember, the larger it is, the longer it's going to take to cook, right?
14:23Good job.
14:24Okay, let's keep going.
14:25Got to get it done now.
14:25Got to get it done.
14:28All right.
14:29Darian, how are we doing?
14:31I'm elevating this mac and cheese.
14:32Okay.
14:33Some shrimp, some miso.
14:34So the key is going to be just developing a lot of flavor in the cheese sauce, right?
14:37Yes, chef.
14:38You're in control, as you always are.
14:40Thank you, chef.
14:42All right, everyone.
14:43Here it is.
14:44Mid-round drop is right here, guys.
14:46It is a whole lot of potatoes.
14:49You got to make a potato side for your dish.
14:52A potato side.
14:53Pizza dough in 30 minutes?
14:55You're going to drop french fries on me mid-round?
14:57Oh, these don't even go together, but we're going to make it happen.
15:01You know, fries, potato salad, chips, whatever it is.
15:04Kids love potatoes.
15:10Ladies, platform's moving.
15:11Quick mid-round job.
15:13And it's stacked with potatoes.
15:15Oh, my God.
15:16Potatoes.
15:17The starch that usually takes forever to cook.
15:20Great.
15:21Kid-friendly potato side.
15:23Okay.
15:24We all got potatoes?
15:25Yes.
15:26Woo!
15:27Oh, guys, mid-round drop is here.
15:29Mid-round drop.
15:30Oh, come on.
15:30What do you need, babe?
15:31What do you need?
15:32Potatoes.
15:32Potatoes.
15:33We got potatoes.
15:34Kid-friendly potato side, guys.
15:36Oh, wee!
15:38Potatoes!
15:39The best part about this is I want to do fries with this dish.
15:46What's my favorite potato dish of all time?
15:49Grandma's latkes.
15:50I'm going to go crispy potato.
15:52Think about that dish.
15:52Thin latke style.
15:54Go back to that Jewish heritage.
15:55My grandma used to make that.
15:57Amazing.
15:58Energy all the way to the end, yes?
16:00All the way up.
16:03Okay, ladies, we are halfway, okay?
16:05Okay.
16:06And then my potatoes.
16:08What am I doing?
16:09I need, like, a crispy potato.
16:12Ah, okay.
16:14I honestly have no idea what I'm going to do with this potato.
16:17I am just, like, instantly overwhelmed now.
16:21Oh, my God.
16:23Okay.
16:24Calm down.
16:25I had just enough time to be making my raviolis.
16:29I still have to worry about all the other elements of my dish.
16:31The pork tenderloin, the sauce, and now I have to worry about a potato.
16:36Um, okay.
16:40Oh, my God.
16:41I'm so stressed.
16:46Come on, ladies.
16:47We got this, yes?
16:48Yes, chef.
16:48We are not losing.
16:49I need, like, a crispy potato.
16:52Uh, okay, maybe this potato can be my crispy element for the potato cake.
16:58I'll just make a crispy potato cake and hope for the best.
17:02You got this, Amber.
17:03Come on.
17:07Oh, let's go, baby.
17:10Darian, can you flip my broccoli?
17:11Yes, sir.
17:13Man, it's smelling good up here, boys.
17:15It's smelling good up here.
17:16Okay, what is this?
17:17I'm starting on my, uh, brown butter, uh, bechamel as a base.
17:20Got it.
17:21Dude, you stay home, Dad.
17:23Yeah, you're a freaking hero, dude.
17:24You're a freaking hero.
17:26What is your normal day looking like?
17:28Uh, for the most part, I'm waking up with these kids at, like, 6 a.m., cooking them breakfast,
17:32taking them to school.
17:32I cook a lot of breakfast in my house.
17:34What's their favorite breakfast?
17:35They love pancakes.
17:36They love avocado toast.
17:38They love all the classics.
17:39Are you like me?
17:39You're driving to soccer.
17:40You're picking kids up from school.
17:41You're chopping them off at this and that.
17:43Oh, bro, we're doing it all.
17:446 a.m. to 10 p.m.
17:45I love it.
17:50Okay, Darian, you got this cheese sauce working?
17:53Yes, sir.
17:53You want to taste the sauce, please, chef?
17:54Okay.
17:55Just make sure that there's going to be some shrimp in there.
17:57The pasta's cooked?
17:58Yep.
17:58Yes, sir.
17:58Okay.
18:02Amazing, dude.
18:03Thank you, chef.
18:04It's amazing, man.
18:04Don't sleep on American cheese slices, dude.
18:09Sweet.
18:11Sweet kimchi.
18:12Ooh, ooh, big boy.
18:1312 and a half minutes left.
18:15Yeah?
18:15Heard?
18:16Yeah, chef.
18:16Heard.
18:18Chef.
18:18Yeah, what's up?
18:19What's up?
18:19Just because it's longanisa, I'm going to put a fried egg on that beef.
18:22Yeah, you are.
18:23Hey, Christian, I expect nothing less than you do, chef.
18:24Let's go, okay?
18:25Chef.
18:25I love that you're running it by me.
18:27One day, Christian, I'm not going to be there for you, dude.
18:29That's okay.
18:30I hope it's not anytime soon.
18:31No, no, no.
18:32One day I'm going to have you on speed dial.
18:33I love it.
18:34Oh, jeez.
18:34You like that?
18:35Ah!
18:36Say last, dude.
18:37Let's go.
18:38I love the confidence, okay?
18:39All right, here we go.
18:39We got four winners up here.
18:41I'm not joking when I say that.
18:43Bring that vision to life.
18:44Your taste, your flavor, the story on point.
18:50Guys, 10 minutes left.
18:5110 minutes left, team.
18:53Come on, y'all.
18:53We got this.
18:54We got this.
18:55Biscuits in the oven?
18:56Yes, biscuits are working.
18:58You good, Machete?
18:59Yes, chef.
19:00Sandwiches that's frying?
19:01Huh?
19:01Yeah, they're frying.
19:02They're frying.
19:02They're good.
19:02Oh, that's great, Machete.
19:04This is in your wheelhouse, isn't it?
19:06Yeah, I love that.
19:06I feel comforted with it.
19:07I was a kid.
19:08My mom used to take me to this restaurant,
19:10and they had a Monte Cristo.
19:12You make this for Colby?
19:13No, I haven't yet.
19:14I haven't yet, but Colby loves a good sandwich.
19:16A sandwich?
19:17That's my dad's only time.
19:18Yeah, heart, eh?
19:19A sandwich.
19:20That Texas flurry, you know what I'm saying?
19:22Yeah, for sure, for sure.
19:23Sandwich.
19:23Yes.
19:24Thank you, thank you, thank you.
19:25Yeah, you got it.
19:26All right, yeah, my boy Colby, man.
19:27Shout out to him.
19:29How you doing, Connor?
19:30Got the pistachio caramel done.
19:32I'm working on these waffles right here.
19:34Just want to make sure this waffle is perfect.
19:37Ooh.
19:37Nice, very nice, very nice.
19:39I like that, I like that.
19:39And you're serving syrup on the side.
19:42I'm doing a coconut, lime, maple on the side,
19:45because it needs something to lift up all this richness.
19:47Really exciting, delicious.
19:49I love the confidence in this kitchen.
19:51You guys want to get the hell out of this basement.
19:53Woo-hoo!
19:54Eight minutes to go, ladies.
19:55Come on.
19:55Yes, chef.
19:56Come on, ladies, we got this, yes?
19:57Yes, chef.
19:58We good, ladies?
19:58I need to see.
19:59Yes, chef.
20:00Here you go.
20:00I got it.
20:04Come on.
20:05Chef, sit.
20:06I said I was going to get it to you.
20:08Chicken, chef?
20:09Yes, coming now.
20:10Ladies, if you put a broom up my ass,
20:12I'll sweep the floors and run along.
20:14Let's go.
20:14You're getting a workout, chef.
20:15Come on, I'm supposed to be your sous chef,
20:17not your little .
20:18Come on, man, let's go.
20:20Chef, what do you?
20:21Yes.
20:21I might use a waffle iron.
20:23Waffle iron?
20:24You want to do that now with eight minutes to go?
20:25Girl.
20:26No, I'm with you.
20:27I love the idea.
20:28I'm more upset you didn't tell me for the waffle iron.
20:31That thing should have been on ages ago, right?
20:33Yes, chef.
20:33That iron needs to be piping hot, yes?
20:35Yes, chef.
20:36Let's get the pasta.
20:37Okay.
20:38Let's get you going.
20:40Oh, my God.
20:41You still going with your pasta?
20:42Yes.
20:43I just need to get my...
20:43Yes, I just need to do this, and then I get my glaze.
20:46Oh, my God.
20:47It's all good.
20:48Don't forget, if we are running behind and you need to pivot, girl, you pivot, okay?
20:52Okay, I will.
20:53I think you're right.
20:53Let's see if I can make three with these.
20:55Lightly flour it, okay?
20:56And then brush that off once you've opened up, okay?
20:59How much time?
21:00We have got six minutes to go.
21:02Okay.
21:03Pivot if necessary.
21:05Pivot time.
21:06I don't have time to roll out another sheet, so at this point, it's like, goodbye, raviolis.
21:12Amber, that's burning, darling.
21:13I'm getting it.
21:14I'm getting it.
21:14That's burning.
21:18Okay.
21:18All right, everyone, listen.
21:19We're starting to be low on time, all right?
21:21So start thinking about what absolutely has to be done for your dish.
21:25I'm checking the meatballs in the oven, and they're nowhere near where they need to be.
21:28So they need to go into the fryer.
21:30It's really my only hope right now.
21:34Tim, okay, we've got to go on the dough.
21:35Oh, yeah?
21:36We're going, we're going.
21:37Four minutes left.
21:38Only four minutes.
21:40You want the meatballs?
21:41Yeah, check them.
21:42Will you pull them for me?
21:43Yeah, I'm bringing them to you, okay?
21:44Okay.
21:45Okay.
21:45Okay, you want to go right to the sauce with them?
21:48Okay.
21:48Boom.
21:49Oh, perfect.
21:50Yeah?
21:51No, back in, back in, back in, back in, back in.
21:56We're plating in one minute, okay?
21:58One minute.
21:59Gabrielle, you've got to get that freaking thing in that press, otherwise it's not going to work.
22:02Hair check.
22:03Yes?
22:04It's not there yet.
22:05Right, you may have to pivot now.
22:07Two minutes to go.
22:08If that iron's not hot enough, uh, we're...
22:13Two minutes, time to play.
22:14Oh, where's my plate, chef?
22:18Come on, boys, let's go.
22:20Can you get someone give me a pizza cutter?
22:22A pizza cutter?
22:23Oh, my gosh.
22:25Pizza cutter's right in front of you, okay?
22:26Yeah, chef.
22:27Lock in.
22:28Lock in, boys.
22:29All right, chef, meatballs, baby.
22:30You want the meatballs, yeah?
22:31Please.
22:31Okay.
22:3290 seconds left.
22:34Platform's heading to the basement right now.
22:36We've got 90 seconds to go, ladies.
22:3790 seconds.
22:3890 seconds.
22:38Let's go.
22:39Edit yourselves.
22:40Let's go, let's go, let's go.
22:41Is that hot enough?
22:42I don't know, chef.
22:43Talk to me.
22:44I don't know, chef.
22:45No, Gabrielle, I don't think it is either.
22:47We may have to pivot.
22:48I've got 60 seconds to go with your sandwich.
22:50Is it working or not?
22:51I'm going to pivot.
22:52I'm going to pivot.
22:52Yeah, we've got to go, girl.
22:53We're going to go.
22:54Right, get it in there.
22:54Yes, chef.
22:55Platform's gone down.
22:56Get it in there.
22:57That's it.
22:58You can't do this to me today.
23:0130 seconds away, guys.
23:04Center of the plate.
23:05Oh, we like that.
23:06Excellent.
23:07Beautiful looking plates here.
23:0915 seconds, guys.
23:10Platform's here.
23:11Make sure this is a dish that's going to get us out of this basement.
23:15Walk them, guys.
23:16Let's go.
23:16Connor.
23:17Connor, please.
23:18Let's walk.
23:19May I, chef?
23:20Walk them on.
23:20Let's go.
23:21To the left.
23:23I love it, guys.
23:24Good job.
23:26That is beautiful.
23:28This is going to go down to the wire now.
23:30Ladies, move.
23:31Andy, please, move.
23:32Oh, my God.
23:33Platform's there.
23:33Oh, no.
23:33No, no, no.
23:34Oh, no, no.
23:35It's all good.
23:35It's all good.
23:36My grilled cheese has literally just hit the cast iron.
23:39Oh, my God.
23:41I'm going to miss the platform.
23:42Two middle.
23:42Two middle.
23:43Two middle.
23:43Two middle.
23:43Go, go, go.
23:44Go, go, go, go.
23:45You've got to send.
23:46You've got to send.
23:47Go, go, go.
23:47No time.
23:49No time.
23:50It's got to go.
23:51It's got to go.
23:52It's got to go.
23:52It's got to go.
23:53Oh.
23:56Let's go.
23:57No time.
23:58No time.
23:59Let's go.
24:00Let's go.
24:00Let's go.
24:01Let's go.
24:01Put it on here.
24:02Now.
24:02Now.
24:04Yes.
24:04Yes.
24:05Yes.
24:05Yes.
24:09Platform's on the way.
24:10Does everyone hear me?
24:11Yes, sir.
24:11Platform's here Tim platforms here 15 seconds. Yes chef Christian. You're there Jared. We got to go go boys. Let's
24:18go
24:19Tim get to the platform
24:21Everyone got their sides you got your potato sides potatoes. Okay, you got everything there last looks
24:36Okay
24:38Wow
24:39Childhood classics. I'll be over the moon if my mum had executed any of these. Let me tell you they
24:44look great
24:47All right, let's head on up to the top and
24:50We're gonna start with a Filipino inspired smashed breakfast burger with a kimchi aioli and some homemade fries. I
24:59Love the fact that it's Filipino inspired kimchi mayo delicious incredible texture on the burger really amazing dish
25:07Next up we have spaghetti and meatballs with a cherry tomato sauce and some Italian seasoned roasted potatoes here on
25:14the side
25:15Please be done meatballs. Please be done meatballs. Please be done meatballs
25:20Meatballs and spaghetti at childhood's absolute staple sauce beauty done potatoes nice and
25:27I'm just concerned on the outside of that meatball whether it's dunked in the fryer because it's it's too hard
25:32a little bit dry
25:33Which is such a shame. Yeah, this was one where the meatballs being a little smaller would have served the
25:37dish 100%
25:40Moving on we have a shrimp mac and cheese with caribbean spiced sweet potato wedges
25:47Mac and cheese is delicious especially with those shrimp in there. It's ooey gooey. The depth of flavor is exceptional
25:54Generally, you don't find seafood and cheese working together. This is incredible stunning dish
26:00Lastly we have a steak and broccoli pizza with some sweet potato fries and a brown butter mornay
26:07The chef made their own pizza dough hmm
26:11The New York strip beautifully cooked sweet potatoes delicious
26:15I think the big issue I've got here is with the dough on the verge of being undercooked
26:20The dough reads definitely very dense
26:22There was enough time in 30 minutes to allow that fermentation process to happen
26:27Okay, to the middle floor, please
26:32This is a pork belly grilled cheese
26:35With a roasted tomato soup and some fries probably wasn't meant to have the soup half on the plate though.
26:41No, barely made it. Trust me
26:42I'm glad it got on there
26:48Fries add a great texture and I love the approach of a soup and sandwich really fun kids idea
26:54Adding the pork belly certainly elevates it but I think the presentation of the dish obviously is a little bit
26:59messy with the sauce all over
27:01We were two minutes short of a stunning dish. That's the frustrating part. I feel like I've let myself down.
27:08I feel like I've let Jeff Ramsey down
27:14Okay, next up
27:15This is a chicken breast turned into tenders with a caramelized bacon and pear jam and potato chips
27:21I think it's got skill. It's elevated. Yeah
27:24I think some of the most successful bites of this dish are that beautiful bacon jam with the chicken tender
27:29really amazing idea
27:30Right next up
27:32Uh, this is a cherry glazed pork tenderloin with a sort of cheesy pea sauce and a crispy potato cake
27:43I think the pork tenderloin is cooked beautifully. I actually quite like the cheesy peas
27:47The potato component is extremely greasy and my palate's covered in a lot of fat
27:53Yeah, I mean, I'm having a little trouble sort of recognizing what is the iconic kids dish here
28:01Uh lastly
28:03These are chicken lollipops with a barbecue
28:07Bourbon harissa glaze and sweet potato chips great way to get the kids to bed early. Yes
28:14nicely done
28:15I mean listen
28:16We know that the bourbon gets cooked out so we're not giving kids, uh, you know any alcohol here
28:20I think this is a tremendous chicken wing
28:23I love the flavor of this and it's a great way to get kids away from the ranch dressing and
28:28the honey mustard in the basic barbecue
28:29I love it. This is elevated
28:31Uh childhood classics beautiful really beautiful
28:36Come on down to the basement
28:38Okay, first up we have fish and chorizo monte cristo. This is served with a spiced concord grape
28:46Reduction as well as potato skins. It looks very appetizing especially for a kid smart elevation from Monte Cristo
28:54It's really good really good
28:57Okay, next up we have biscuits and canned ham gravy with a potato hash
29:04I mean there's some magic happening in the basement. Let me tell you that biscuits fluffy layered beautifully
29:10I'm amazed you got that done in half an hour
29:12This brings me back. I grew up with a lot of canned and sort of packaged ingredients in my house
29:16This is a great rendition of biscuits and gravy really smart
29:21Okay, last up we have chicken and waffles served with a potato laka as well as a coconut syrup
29:28That looks great. I love it. It's also has pistachio brittle
29:34This chicken is delicious batter exceptional seasoned throughout but the cook on it is incredible the potato laka as well
29:40just kind of extra mile
29:41So absolutely the chef actually used inspiration from his grandmother who used to make latkes for him when he was
29:46a kid
29:46Wow, yes, really good. Not only is it for kids and that all the flavors are delicious
29:51Daddy, daddy, I'm hungry
29:53Yes
29:56You're supposed to be doing your homework
29:58I'm hungry
29:59Would you like a little piece of chicken?
30:00Yes please
30:01Oh mate, way to taste this delicious fried chicken
30:08How's that?
30:09Yummy
30:10To not only be able to feed the judges but to feed little oscar was an absolute treasure
30:17Daddy's working. Come on quick. Let's go homework. Let's go. Bye bye. Thank you. Bye
30:25Honestly what the hell
30:26I mean
30:29Well done. Give us a moment, please. Thank you. Thank you chef
30:33Wow
30:36First of all basement what happened down there?
30:39We have to take this
30:41Monte Cristo delicious
30:42Delicious. Yeah
30:43And then the waffle and the fried chicken
30:46Stunning dish
30:46Delicious again
30:48First of all Oscar loved it to me. It looked like a kid's birthday plate like it was elegant. It
30:52was refined. It was delicious
30:53And everyone's gonna love that dish. Well done down there. Yeah, thank you. Team Ramsey. We're not on top form
30:58Okay, I'm gonna start off with a highlight the lollipops exception
31:01And some of the best chicken wings I've had and it was really balanced well. I think we got top
31:06dish
31:06I hope and then we'll all be safe
31:09That's grilled cheese with a caramelized pork belly and the tomato soup. A little sloppy in the presentation
31:15That's pork tenderloid. What happened?
31:17She started making these cheese raviolis and then making a fresh dough
31:20That's delicious
31:20And then it all went apart. It's supposed to be a childhood memory not a nightmare to be honest
31:24There's just no recognizable kid's dish in that one. No. No, not at all. No
31:30Top kitchen top dishes
31:31I think the shrimp mac and cheese or the filipino inspired burger could both be in the top
31:35I love the flavor in that breakfast burger. Yeah
31:37There's no excuse in the half top dish today
31:39And a shame because the tomato sauce and the meatballs was exceptional
31:42But that hard shell, why stick them in the fryer?
31:46Yeah, listen, I told the chef that they were too big and you know, I got it. I do it
31:50all the time
31:50Yeah, well, you usually have an hour, you know, you only got 30 minutes
31:53So like the last second had to throw them in the fryer as they were wrong
31:56And that meat lovers pizza, the dough
31:58You're right. The dough is undercooked
32:00He sort of like made it harder for himself
32:01Right. They're gonna get me all that dough
32:03They're gonna send me in boys for sure
32:07Okay, clearly a standout dish from each level
32:14But the winner of today's challenge earning safety for their team and the right to cook in that top level
32:21next time round is
32:43Connor
32:48Well done
32:54Thank you chef
32:55You did it. You guys earned it today
32:57Yes, chef
32:58Head to the lounge, please
32:59Kick your feet up
33:01Team Arrington is on the top
33:04Come on
33:05So this is what it's like
33:06Look at this room
33:08You did it
33:09So much room for our community
33:11Super proud of our team
33:12Good job
33:13I am so pumped
33:19Okay, we know what that means
33:21Gordon
33:21Richard
33:22Each of you must now choose a member of your team to head into the elimination cook
33:28Uh, it's a tough one
33:30The person I'm sending in needs another round
33:33That person is
33:36Amber
33:38You had a rough one today
33:40It needed more love
33:41Make sure you bring that to the elimination, okay?
33:44Yes, chef
33:44Richard, please
33:45Who will you be sending in to the elimination cook?
33:48There was one error that was a little bit more egregious than the other
33:53And I'm gonna send that chef in
33:55Tim, you're heading to the elimination, okay?
33:58I know you can handle the pressure up there
33:59Come back to Team Blaze
34:02For this elimination cook-off
34:04You'll be working with ingredients that kids avoid
34:08Broccoli, brussel sprouts, liver and onions, fish in general
34:13These are the foods that kids push to the side of that plate
34:17Your challenge is to transform those ingredients into a dish that is so irresistible
34:24Even the pickiest eaters will ask for seconds
34:27This is your chance to keep yourselves alive in this competition
34:30Fight for it
34:32All of you, please head to the elevator
34:33Tim, you got this
34:35Tim, bring the positive dad energy, okay?
34:37Let's go
34:37Amber, don't overcomplicate it
34:39You got it, chef
34:40I believe in you, Tim
34:46Let's go, let's go, baby
34:47Let's go, let's go
34:48I wanted this one, oh
34:50That's fine
34:52This is the exact same kind of pressure that I get at home
34:55I'm taking the kids to school and picking them up
34:57And there's a million things going on
34:59And in between all of that, I'm putting dinner on the table in 25 minutes flat
35:05What's up, guys?
35:07Tim
35:07Amber
35:08You guys ready?
35:09We're ready
35:10Excellent
35:11Please, get to the elevator
35:13Come on, Amber
35:14Come on, Amber
35:15Come on, Amber
35:17Platform's on the move, guys
35:20Three, two, one
35:22Go, go, go, go, go
35:25Go, go, go
35:25You got this
35:26Both the proteins are the exact same
35:29Squab
35:30I don't even know what that is
35:32Is that a pigeon?
35:33Grab your squab, Amber
35:34I just don't even know what to think
35:36I've never seen it before
35:37I'm like, oh, God
35:38How am I supposed to cook this?
35:40Pretty, pretty, pretty
35:42Arugula
35:42Try
35:44Go, Amber
35:45Go, Amber
35:45Go
35:46All right
35:46Your 25 minutes starts now, guys
35:49Go, organize yourself and get cooking
35:53Tim, what'd you grab?
35:54I got squab, which I guess is a pigeon
35:57Yes
35:58Squab
35:59I'm so glad we don't have to cook squab
36:03Some chickpeas, some peas
36:05I'm gonna do a hummus with that
36:07And then we're going to marinate this squab
36:08In some buttermilk
36:09And fry it
36:14What are you making, Amber?
36:15So I'm gonna do a squab
36:16I have some pan-roasted mushrooms
36:18That I'm gonna get going on
36:19Maybe some glazed carrots with the honey right here
36:22So sort of a classic approach?
36:24Yes
36:24Beautiful
36:25I'm hoping Amber has cooked squab before
36:28Read about it, heard about it
36:30Looked at it on TikTok
36:31Anything right now
36:34I've never seen squab
36:36It's not just like at my grocery store
36:37When I'm shopping for dinner
36:39Where will you buy squab?
36:40Do you just like grab a pigeon outside?
36:42Where do you get one?
36:45How's this ready for the oven?
36:46Let's get some butter in there maybe
36:47And basically put some aromatics?
36:50Fancy poultry, I heard
36:51Always gets cooked medium rare
36:52Just like duck
36:53So I'm gonna treat it kinda like duck, I guess
36:55You're roasting it whole
36:57Then slicing it off after?
36:58Yes, Chef
36:58Beautiful
37:0118 minutes, guys
37:0318 minutes
37:04Are we double dredged?
37:05That's my boy
37:06Crispy
37:06Nooks and crannies, my guy
37:08Yes
37:08How long does this take to fry?
37:10I would do that
37:11Three minutes
37:11Check color
37:12Finish in oven, yes?
37:14Get it in the fryer
37:14Can I let these in the fryer
37:15Give him a second
37:16I'll watch it for you
37:16I'll watch it for you
37:17Go in another fryer
37:18Oh, oh, oh, ladies, ladies
37:22Oh, he's deep frying the whole thing
37:23It's a risky move, my boy
37:24Delicate protein
37:25Guys, ten minutes to go
37:29Oh, my lord
37:30Oh, I can hear it
37:31I can hear it with the quisty
37:33As I pull this squab out of the fryer
37:35I think we're looking good
37:36My kids would eat this for sure
37:38They would love it
37:38Hey, your girls would be proud
37:40Slay, Tim
37:41Slay
37:41It's ice cold inside
37:43Is it?
37:43Yeah, ice cold
37:44Go back in
37:45Yeah, you can go in the oven
37:46100%
37:47Really smart
37:49Yes, ma'am
37:49Okay
37:52Chef, how's your hummus?
37:53It's good
37:53Pull the bird
37:54Pull the bird
37:54What's it looking like?
37:55You don't want that dry
37:56The small pieces are done
37:58Oh, take those out
37:59Take those out
37:59Yes, yes
38:01Five minutes to go
38:02To secure your spot
38:04In this competition, guys
38:08Okay
38:08It's your squab undercooked
38:10Okay
38:11She's putting it back in the pan
38:14I need to make sure this squab is cooked perfect
38:16That's raw
38:18Like, that's not edible
38:19That one's still squawking
38:22You can't cut in and have it that color
38:25Oh, my god
38:26I'm just basting, basting, basting
38:28I have to get this meat cooked
38:30Oh, my god
38:31Oh, my god
38:32Wow
38:32I can't watch
38:33Just get everything ready here, right?
38:38You're in control, Amber
38:40You got this
38:41Yes, girl
38:42Baste that bird, girl
38:44Beautiful
38:46Yeah, oh, that's looking beautiful
38:47That's looking beautiful
38:49Two minutes
38:50Start plating, guys
38:51Yes, sir
38:51Yes, sir
38:53Artistry
38:54Woo-hoo-hoo-hoo-hoo
38:57That looks good
38:58That looks good
38:59That sauce looks amazing
39:01Very different plates
39:03Very different
39:04Five
39:05Four
39:06Three
39:06That's looking great, Tim
39:07Three
39:08One
39:10Hands up
39:10Woo-hoo
39:17Richard, Gordon
39:18Welcome
39:19Hi, how was that?
39:20I gotta say, none of these chefs are ready to go home
39:23They fought all the way
39:24I hope not
39:25Great job
39:25Let's get to it
39:27We have roast squab
39:30We have roast squab with Dijon tossed potatoes and carrots glazed with harissa and honey
39:35Shall we?
39:36Shall we taste?
39:37Yes
39:45Mid-rare bird
39:45Mid-rare bird
39:47You know, is exactly how you want squab to be cooked
39:49You would think that it's undercooked by looking at it, but it's absolutely perfection
39:55Squab has got that gaminess to it, it wants some spice, some acidity, so the sauce and just everything bringing
40:01together is a little lacking
40:02Agreed
40:03I just want more effort for the sauce, it deserves that
40:07Okay, next up, we have a chicken fry squab served over a sweet pea hummus
40:22The actual coating on the fried squab is delicious
40:24You know, the frying sort of makes parts of it dry, but it's a really good idea and a lot
40:28of great textures
40:30First of all, the crust is delicious
40:33It is seasoned beautifully, it is incredibly light
40:37Does it distract the flavor of the pigeon? I think it masks it, if anything
40:42But it doesn't taste like squab, it tastes like a fried chicken
40:48Okay, decision time
40:50Richard, I'm gonna start with you please
40:52Which squab dish will you be eliminating tonight?
40:55I don't know how often these chefs have cooked squab, if ever
40:58They both did a really, really good job
41:01The squab dish that I'm going to be eliminating
41:07Is the fried squab
41:10Gordon, please, same question
41:12I've got to go on flavor and taste
41:15So on that note, the one I'm eliminating
41:22Is the fried squab
41:26That dish was cooked by Tim
41:31Tim
41:33I didn't know what a squab was before today
41:35Dude, so
41:36You handled it really, really well
41:38Well done, young man
41:39This is a really tough bird to get right, let me tell you
41:42You should be proud, I know your family are
41:43Yeah, thank you so much for this
41:45This is like the best experience
41:48I love that guy
41:51Thank you
41:51I appreciate you, man
41:54Man, that was tough
41:58I'm bummed to go home, but I'm really proud of myself
42:00We love you, Tim
42:02I enjoy it every minute
42:05Timmy
42:06This has been like the coolest experience of my life
42:09Amber, well done
42:10Thank you
42:11That squab is cooked beautifully
42:13You did it justice
42:14Thank you, Chef
42:15Well done
42:15Okay, all of you
42:16Next time, Richard, Nyesha, and myself
42:19Have something very, very special
42:24Brewing
42:25Good night
42:26Good night
42:27Good night
42:28Good night
42:29Good night, girls
42:29I think Team Ramsay is still full
42:32Lock in, guys
42:323, 2, 1
42:34Come on!
42:35Let's go
42:40Next time, our next level chef
42:42The platform
42:44It's gonna look more like a frat house today
42:46We're heading to the pub
42:48Go, let's go
42:49You have to get your beer
42:50Oh, no
42:52Who's up for a little game of beer pong?
42:54I'm a beer pong king in Texas
42:56Here's to the boys in the basement
42:57Rocking it out one more time
42:59Dice some butter down
43:00Get that into your puree
43:01Girl, I got it, I got it
43:02You're getting in my head
43:03You wanna take the words back
43:04You're like, no
43:05The chicken livers were dry
43:06Absolutely
43:07Do we agree?
43:08No, we're definitely not
43:08Definitely not
43:09Oh, my goodness
43:14I'm coming here
43:14You have a fresh, sweet, sweet, sweet, sweet
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