- 15 hours ago
Category
đș
TVTranscript
00:01Previously on Next Level Chef,
00:02the platform will not be stopping on your floor.
00:06The platform is here!
00:08It's going, it's going!
00:08And up!
00:10And down.
00:11The best protein bowl today was cold.
00:14Yes!
00:14Emerson, I'm going to send you back in.
00:17Oh, that's beautiful.
00:19Emerson, bye, bye, bye.
00:22And tonight, you'll all be cooking
00:25an incredible dinner service.
00:27We have asked some friends of ours
00:29to judge seven mission stars between them.
00:32This is crazy.
00:34What didn't you grab?
00:35We want it all!
00:36We are fire in here.
00:38Woo!
00:38Get in here!
00:39Everything's a blur this moment.
00:41Stop putting the asparagus in the same place.
00:43It's not preschool.
00:44Let's go.
00:45Absolute madness.
01:06What?
01:08Wow!
01:09Welcome, guys!
01:10Oh!
01:13Hey!
01:14There you go!
01:16Oh, my goodness.
01:18What in the world?
01:20Getting boozy today!
01:21Oh, it's so cute!
01:22Who's going to be in here eating,
01:24and how many plates do we have to make?
01:26It's looking a little different here than usual, right?
01:28Yes, chef.
01:29You guys have worked so hard.
01:31Guess what?
01:34Richard, Naisha, and myself are going to cook for you.
01:37What?
01:38Wait, what?
01:38Are you serious?
01:39You sit down. Take a seat.
01:41Enjoy.
01:41Sit down. Enjoy.
01:45Machete, what would you like?
01:46I want your beef wellington.
01:48Beef wellington.
01:49Anything else? Appetizers, what would you like?
01:50Scallops, please.
01:51Scallops. Love that.
01:53Dessert. Anybody?
01:54Kiramisu.
01:54Kiramisu.
01:55Okay.
01:55Tim and Sue Scallops, let's go.
01:57I'll put my apron on.
01:59Get up!
02:01Are you kidding us? Seriously?
02:04They got excited.
02:07I really hope no one on Team Blaze fell for that.
02:09I didn't take it seriously.
02:11I wasn't hungry for a delicious meal. It's fine.
02:15Listen up.
02:16This place is set up because in minutes from now,
02:19it's going to be filled with hungry diners.
02:23That's right.
02:23I got this.
02:25For the first time ever, you'll all be cooking
02:28an incredible dinner service.
02:31Hey.
02:32OK.
02:32OK.
02:34I have zero experience with dinner service.
02:37I'm like, somebody call my daddy to pick me up.
02:40I'm scared.
02:41Here's even better news.
02:43There will be a completely separate ingredient drop
02:46for each level.
02:48Wow.
02:48I.e., the basement will have their independent drop.
02:52Oh, oh.
02:52Middle floor will have their independent drop.
02:54Like this.
02:55And the top flight kitchen will also have their independent
02:59platform drop.
03:00So no excuses for creativity.
03:02Let's get it.
03:03Each team will have 40 minutes to work together
03:05to create one stunning course of the menu.
03:10Let's get it.
03:11Yes.
03:12Let's go.
03:13OK, listen.
03:13Everyone here has served up large parties before,
03:16whether it was working a busy restaurant service,
03:18serving a large holiday dinner for a family meal,
03:21or even a pop-up social media event.
03:24The approach is always the same.
03:25Quantity and quality.
03:28Yes, Chef.
03:28Yes, Chef.
03:29Team Arrington, we may be in that basement,
03:32but we will be delivering an amazing starter, that appetizer
03:37that's going to set the tone for the evening.
03:39Yes.
03:39Right.
03:40OK, Team Blaze, 20 minutes later,
03:42we'll be serving the fish course out of the middle level
03:44kitchen.
03:44Yes, Chef.
03:45Team Ramsey, listen up.
03:4620 minutes later, you'll be serving a showstopping meat entree
03:49from that top-level kitchen.
03:51Yes, Chef.
03:52Yes, Chef.
03:53OK, here's the other thing.
03:54The three of us mentors, we're going
03:56to be standing side by side with you, shoulder to shoulder,
03:59grabbing ingredients.
04:00Get it.
04:00Get it.
04:01Right?
04:02That's my boy, Blue.
04:03That's my boy, Blue.
04:04How exciting is that?
04:06Exciting.
04:06We're part of the teams today.
04:07Come on with it.
04:08Because we're going to be in the kitchens cooking alongside you,
04:11we've asked some very special friends of ours to come in
04:15and taste from your courses.
04:18And determine a winner.
04:20Now, please welcome three of the most incredible chefs
04:22in the world.
04:24Seven Michelin stars between them.
04:27Give it up, guys.
04:29Let's go.
04:35First up, let me introduce a phenomenal chef.
04:38He holds two Michelin stars.
04:39And our host and mentor of Next Level Chef Brazil, Alex Atala.
04:45Welcome, Alex.
04:45Chef Alex Atala just looking at me, bucket list.
04:50Bucket list.
04:51Now, holding two Michelin stars for his flagship restaurant,
04:54A Wong, the incredible Chef Andrew Wong.
04:58Woo!
04:59Woo!
05:00I'm in awe.
05:01Absolutely mind blown.
05:03I mean, Chef Wong, like, titan of industry, master of craft.
05:07And finally, my favorite, because she was my former head chef
05:12for 10 years, but now runs her own empire.
05:16And it's the first ever British woman to be a recipient of three
05:19Michelin stars.
05:20Give it up for Claire Smith.
05:22Woo!
05:23Woo!
05:24Woo!
05:24Claire Smith.
05:25Wow.
05:26We are a band of wild females, and we are in the presence of greatness.
05:32This is girl power at its finest.
05:35This is our first ever restaurant takeover.
05:38Alex, I'll come to you first.
05:39What are you looking for?
05:41I have expectations.
05:43Delicious food.
05:44Claire.
05:45They've not got a lot of time, so try to give your dish some personality.
05:48Really make it stand out.
05:49Absolutely.
05:50Andrew.
05:51And most important thing, don't panic.
05:53I could never do what you guys do in this kind of setting,
05:56but try not to panic and keep things simple.
05:59Let's go.
06:00Let's go.
06:00Team Arrington, head to the elevator,
06:02and I'll see you shortly.
06:04Good luck, guys.
06:04Here we go.
06:06The pressure is definitely on.
06:09And then you bring these three from the cooking heavens
06:12in to judge us is huge.
06:16Here we go.
06:17Yeah.
06:18Kennedy team.
06:19We're doing a dinner service.
06:20This is my bag.
06:21We smile.
06:22We welcome our guests into the kitchen.
06:24But at the same time, we're in the basement,
06:26and fine dining is all about finesse.
06:30So I'm going to have to dig deep.
06:31This is my world.
06:34In my world, that sort of posh, everything on a certain side,
06:38serve to the left, no breathing, that sort of environment
06:42is not my wheelhouse.
06:43Let's get locked in on a rough vision with Chef.
06:47When we go to the grab, we're thinking about the same rough vision.
06:52Yes.
06:53Yes.
06:53She is.
06:53Yes.
06:54Let's go, team.
06:55Let's go, Chef.
06:56What are we thinking for an app?
06:58I want some femininity in it, and I want some softness.
07:01You guys are OK with drawing from your femininity?
07:03Let's do it every single day.
07:04Beautiful.
07:05Yeah.
07:05And who's doing what?
07:06Sauce?
07:07We got your sauce.
07:07Protein?
07:08Protein.
07:08Garnish.
07:09Garnish.
07:09You got the knife cut, bro.
07:11I can help with garnish.
07:12Fab team garnish.
07:12There we go.
07:13When we see this platform come down,
07:14we're going to be able to tighten our vision up.
07:16As soon as you have an instinct on protein,
07:19as soon as I see it, I'm going to make it happen.
07:20Quiet, please.
07:21OK.
07:22And I'm here to help you.
07:23I will be here to support you.
07:27All right, let's go, boys.
07:28Let's go, let's go, baby.
07:29We have one mission.
07:30It's to wow these Michelin stars, chefs, and judges.
07:33Do we have a plan coming in?
07:34I'm fish.
07:35OK.
07:36Sauceier.
07:36OK.
07:37Veg.
07:37Veg, bread, veg, starch.
07:38Starch.
07:39OK.
07:39Let's not get too wrapped into we're going to make this sauce
07:42or we're going to do this thing, because we don't know
07:43what's going to be on that platform.
07:45I'm here with you.
07:46I'm cooking with you.
07:46I'm running with you.
07:47Let's make the dish look like it's a restaurant plate,
07:49obviously.
07:50Every day.
07:50We have a restaurant today.
07:54All right, let's go.
07:55Let's go, ladies.
07:56Let's go.
07:57We good?
07:58Yay.
07:58First time ever.
07:59Restaurant service.
08:0122 plates.
08:02Yes, sir.
08:03It's a big one.
08:03How are we going to divide and conquer?
08:04Who's going to cook the protein?
08:06We have not decided that yet.
08:08That's really important.
08:09Yeah.
08:10I'm here.
08:11I'll do as much as I can.
08:12Right.
08:12But you guys need to lead it.
08:17Platform's coming down, guys.
08:19Ooh.
08:20It's game day, baby.
08:21Let's go.
08:22Woo!
08:28We have scallops on the right.
08:30Scallops.
08:31Scallops.
08:31Yes, yes, yes, yes.
08:33Oh.
08:34A giant thing of scallops.
08:36I'm like, boom.
08:37I see miso, white miso and sake.
08:41I got to make a miso sake butter to base these bad boys in.
08:45We have peas for sauce.
08:47You have white wine here.
08:48Oh, white wine.
08:49You have shallots.
08:50Yes.
08:50Beautiful shallots.
08:51Garlic.
08:51Lemon and orange.
08:53Yeah.
08:53Great.
08:55Ooh la la.
08:56Ah, I have citrus and pea sprouts.
09:00Radishes.
09:02You know, I'm feeling confident, but at the same time,
09:04this challenge is not about individual skill.
09:07It's really going to come down to communication, teamwork,
09:10and strategy.
09:11Oh, we want these microgreens.
09:13Enough for 22 dishes.
09:16Good job.
09:16Good job.
09:17OK, what did we grab?
09:19Scallops.
09:19Yes, beautiful.
09:20So what are we thinking, guys?
09:21We have no time.
09:22Time is of the essence.
09:23Sake miso scallop.
09:24A miso scallop, OK?
09:26I say no.
09:26I want to go more citrus and French.
09:28I like citrus.
09:29I like citrus.
09:30Let's work together, guys.
09:32This is your dish.
09:33I just want to support your vision.
09:34I want to be a warm sauce.
09:35I'm thinking whole, dude.
09:36Scallops.
09:37It's a cold water dish.
09:38This is difficult.
09:39It doesn't feel kumbaya for me.
09:41We need to go a nice, beautiful herb salad over top.
09:43Yes.
09:44Pickled radishes.
09:45And I love the idea of a puree on the bottom to anchor it.
09:48You can make a sunchuck pea puree.
09:50Yes, I can do that.
09:51All right, guys, our 40 minutes starts right now.
09:54Let's go.
09:55Let's go.
09:5622 perfect dishes.
09:58Season the miso, season myself.
09:59OK, Matt, what are we working on?
10:01I'm first going to get the pickle and the liquid going for the radishes, and then I'm going
10:04to start cutting them.
10:06What are you working on, Connor?
10:07Garnish.
10:07The most beautiful salad you've ever seen.
10:09You've done a catering event before, right?
10:11Every single day.
10:11Amazing.
10:12My catering events are just absolute hospitality and personality on the plate.
10:16Max flavor, max love.
10:17If you put that on that plate, those judges are going to taste that.
10:19Oh, yeah.
10:19I'm going to welcome them with everything I got.
10:21I love that.
10:21Let's get it.
10:22Guys, I don't know about you, but I want this to be a winning course.
10:25Yes.
10:25Yes, chef.
10:26I am always excited when I get to wear an apron.
10:28I want the best pieces, OK?
10:30Heard, chef. Heard, chef. Heard, chef.
10:32And just pour that same pickling over each one of them, OK?
10:35Cooking's definitely the best place.
10:36I feel like I'm in my element.
10:37Delicate.
10:38Nice.
10:38A very exciting day, to say the least.
10:41What are we working on, Danielle?
10:42Right now, we're working on our vinaigrette.
10:44And how are we incorporating the basil?
10:46Is it going to be a green vinaigrette, or is it going to be?
10:48It's going to be a green vinaigrette.
10:48I want it to feel striking, but I want to see little bits in it.
10:51I feel good.
10:51I feel excellent.
10:53Come on, baby.
10:54Come on, guys.
10:55Leave yourself time on the back end.
10:58Machete, you good?
10:59How you doing, machete?
11:00I'm making the sake miso, though.
11:01Sake miso.
11:02I'm just doing this as, like, a nice base over the top.
11:04I'm just going to brush it lightly.
11:05After you see them?
11:06Yeah.
11:06OK, nice.
11:07Yeah, after I see them, yeah.
11:08Don't be too delicate, OK?
11:09To me, a perfect scallop should be treated
11:11just like you cook a marshmallow.
11:14Crispy on the outs, gooey in the middle.
11:16I love a scallop.
11:18Machete, when are you soon to start grilling scallops?
11:20I'm about to start right now.
11:21I'm just seasoning them up real quick, Chef.
11:22Great.
11:22There we go, y'all.
11:23Wish me luck.
11:27Don't forget, these are going to be your first to turn, right?
11:29Yes, ma'am.
11:30There you go.
11:33Delicious, Chef.
11:35I don't want rubbery scallops, OK?
11:36I don't either, I don't either.
11:39These are...
11:40Almost.
11:41Almost, almost.
11:43Oh, these are so pretty.
11:4622 minutes left, guys, 22 minutes.
11:48Heard ya.
11:50Con, are you good?
11:51Come on, y'all.
11:52We want ramekins for our puree?
11:54Puree?
11:55Or are we just going rustic?
11:56Rustic, baby.
11:57What puree?
11:58The peas.
12:00What puree, guys?
12:01I thought we did a puree.
12:02If we need to, we need to hurry it up, let's go.
12:04Yeah, where the hell's the pea puree?
12:06Like, I thought we agreed on that at the beginning of this menu.
12:09Do we need the puree?
12:10I think I said no to the pea puree.
12:12Did I say no to it?
12:13I love the idea of a puree on the bottom to anchor it.
12:16You can make a sunchuck pea puree.
12:17Yes, I can do that.
12:19Where's the puree?
12:19Where's our puree?
12:21To be honest, I thought Danielle was on the puree.
12:23I thought she was on sauce and puree.
12:25And there's a little bit of rubbing of shoulders here.
12:29This is a team challenge.
12:31Lo and behold, we have no pea puree.
12:34Please make sure you talk to each other.
12:36Like, what are y'all thinking?
12:43Do we need the puree?
12:44The more things you put on the plate,
12:46the judges are going to have more things to point out
12:48that aren't right.
12:49Spamble.
12:49Let's skip it.
12:50Yes, Chef.
12:51Guys, 20 minutes left, and we plate in 13 minutes.
12:54All right, all right, all right, all right.
12:56Team Blaze, we're going to grab it all.
12:58OK, here we go.
12:59It's moving.
13:00When the light's green, it's go time.
13:02Yeah, Chef.
13:02Teamwork.
13:03Go, let's go.
13:04Yeah, let's go.
13:05All right, grab what we can.
13:06Salmon, grab what we can.
13:08Let's go, let's go.
13:09Salmon, OK?
13:10This is what I do.
13:11Crispy skin, seasoned perfectly.
13:14Let's get it.
13:15Let's get a salmon.
13:16Take a salmon.
13:16Herbs, garnish.
13:18Do we get a starch?
13:19This is crazy to me.
13:21There's so many potatoes.
13:23Really, we're making one plate.
13:25But we're doing it 22 times.
13:27Yeah, we got a starch.
13:28Grab it.
13:29Empty it out, boys.
13:30Empty it out.
13:32Got the capers, got the capers.
13:34You got them?
13:34OK, good.
13:35Richard.
13:35Yes.
13:36What didn't you grab?
13:37We grabbed it all.
13:38What the hell?
13:39We want it all, Gordon.
13:40We want it all.
13:43Let's go.
13:45Oh my gosh, I get to wear the apron.
13:47I think if we have those potatoes tossed in a green sauce,
13:50then we're good.
13:51I love this part of my job.
13:53But yeah, there's a lot of pressure.
13:54The asparagus, we only need the tips.
13:56The fish, make sure that that skin is really dry.
13:59All right, gentlemen, here we go.
14:00Our 40 minutes starts now.
14:01Let's go, boys.
14:02Come on, you boys in blue.
14:04Let's get organized first.
14:05You got a chef knife I could grab?
14:07Chef knife over here?
14:08Here, right here, chef.
14:09We'll wipe it down.
14:09I love that I get to cook with the team today.
14:12Give me an apron and a t-shirt and a chef's coat,
14:14and let's go.
14:17We got Chef Richard Blaze on our squad.
14:21I've never seen anything like this.
14:22Look at that.
14:26This would make a killer video.
14:27OK, it's got to have big flavor.
14:29This is a very simple dish, but it's got to have big flavors, yeah?
14:32Yeah, Chef.
14:33Hi, welcome it.
14:34Right this way.
14:36Welcome.
14:39We're cooking for 22 people, and we're cooking for an esteemed panel.
14:47I don't want to fail today.
14:50I don't want my team to fail today.
14:52Some water for you, sir.
14:53The number one thing that's got to get going are the potatoes,
14:56so I'm going to jump in with you.
14:57Please.
14:58Tim, you ever cook for a lot of people, like holiday dinners and stuff?
15:00Ah, that's about as big as it gets, honestly.
15:03OK.
15:03Normally, it's just a few people here and there.
15:04How many people?
15:05How many people is that?
15:06We're talking like 10 max.
15:07So this is a first time for you then, right?
15:09Absolutely, yeah, this is a first.
15:11OK.
15:11As a social media chef, this is not something
15:14that I ever get to experience.
15:16I'm feeding people who fit around one table.
15:19So to put 22 beautiful plates together,
15:22it's out of this world.
15:24Guys, you know the Doberman Pinchers, right?
15:26Yep.
15:26You know how their ears stand up.
15:27When we're talking to each other, that's how we are today.
15:30Yes, Chef. Yes, Chef.
15:31All right, Christian, talk to me about this sauce.
15:34Yuzu, capers, is this a tartar sauce, a remoulade?
15:38This is going to be a remoulade.
15:39But I don't want tartar sauce unless it's fried.
15:40Remoulade's going to give brightness
15:41to that pan-seared steak, Chef.
15:43OK, got it.
15:43Make sure that this holds on the plate.
15:45Yeah, I don't want it breaking either, Chef.
15:46OK, got it.
15:47I love it.
15:47Jared, I want to do a demo on the asparagus.
15:49Yeah.
15:50Listen, dude, just be light with this, especially you.
15:52You're a strong guy.
15:53The skinny ones, we don't need a lot of peeling, right?
15:55OK, beautiful.
15:55All right?
15:56We want to see that we peeled.
15:57Got it.
15:57OK.
15:59Let's go.
16:0035 minutes left.
16:01Yes, Chef.
16:02Are the potatoes cooking?
16:04Potatoes are on.
16:04OK, good.
16:05OK, Darian.
16:06Now listen, you do fine, Donnie.
16:07So we do, baby.
16:08Yeah, tell me about your restaurant.
16:09It was not the first upscale Jamaican restaurant
16:12in the country, too.
16:13Really?
16:13In Buffalo, yeah.
16:14People always ask me, is there a need for Jamaican food?
16:17I'm like, no, but if you make it, they'll come, right?
16:19Yeah, well, there's always a need for delicious food, right?
16:21Yes, Chef.
16:21OK, it's a little pressure.
16:23The main point of this dish is a protein,
16:25and that relies on me to make sure that's perfect.
16:29Let's go.
16:32How long are you going to be on those radishes, buddy?
16:34Matt, come on, bud.
16:35Yes, sir.
16:35Yes, ma'am.
16:36You're not going to get your time back, right?
16:37Yes, Chef.
16:38Yes, Chef.
16:38Do you guys want this or not?
16:39Yes, Chef.
16:40The intensity is astronomical.
16:43Machete.
16:44Yes.
16:44I want a nice, beautiful miso on that.
16:46What a plenty, OK?
16:47Yes, Chef.
16:47Everybody happy with the dish?
16:48Very, very happy.
16:50I'm going to do nine of these just for the judges, OK?
16:53Yeah, separate them.
16:54Separate them.
16:55Judge.
16:58Judge.
16:58I need scallops here.
16:59I need some glaze over the top.
17:00Let's go, start plating, guys.
17:01Start plating.
17:02Scallops.
17:03I got scallops.
17:04Machete, you have to move, guys.
17:05Whoo!
17:06Let's go.
17:07Come on, Bubba.
17:07Come on, Bubba.
17:08Two at a time.
17:08Guys, are we saving the most beautiful plates for the judges?
17:11These are the judges, OK?
17:12Look, they're already ready to go, as they are, OK?
17:14Judge is at the end.
17:14Put it at the end.
17:15Behind, behind.
17:17We need one more scallop for this one.
17:18I need one more scallop, guys.
17:19We need one more scallop.
17:20And I need this to have more miso.
17:2290 seconds, guys.
17:24These are our judges.
17:25I want them to have extra citrus.
17:27Doors open, guys.
17:28Start loading.
17:29I need 22 dishes in that elevator.
17:31Now, let's go.
17:32Let's go.
17:33You have the judges' dishes, Danielle, right?
17:36Don't forget which ones they are, please.
17:38Judges' dishes are where?
17:39Where's the judges?
17:40I'm not sure which ones are judges.
17:42Which ones are judges?
17:43I literally set aside these scallops perfectly for the judges.
17:48I waited to cook them to the very end.
17:50Where's the salt?
17:51Where's the vinegar?
17:51The doors are closing.
17:53Machete!
17:53Machete!
17:54Get in!
17:55Come on, Machete.
17:59Machete!
17:59Machete!
18:00Get in!
18:01Take it!
18:01We got it.
18:02Come on, Machete.
18:03Woo!
18:05Great job.
18:06Good job, guys.
18:07I'm proud of you.
18:08Love you.
18:08I love you, too.
18:10I'm a big guy.
18:11I ain't ever seen myself move that fast.
18:14Wow!
18:17I'm going to set my silver tray down and then we're going to play.
18:20And I'm grabbing that one.
18:21Smiles.
18:23Chefs, it's an absolute privilege and an honor
18:26to have you with us today.
18:27Thank you all for being with us.
18:30It looks good.
18:31How you doing, ladies, this evening?
18:35This looks great.
18:36Yeah.
18:36I'm very healthy, as well.
18:38How are y'all?
18:39Good evening, chefs.
18:40Thank you so much for being with us today.
18:42We're starting you with our first guest.
18:43first quarter of some of the night.
18:44We have a beautiful miso and sake seared scallop.
18:47You notice the beautiful peas in season.
18:50So we wanted to grace you with a radish and pea salad
18:52with some of that pea sprout on top to lift the dish.
18:56What are y'all sipping on tonight?
18:59I deliver my best performance to date.
19:02The machete comes over.
19:03What are y'all sipping on?
19:05What are y'all sipping on?
19:06White.
19:07White.
19:07It's going to go perfect with this thing.
19:09Yes, sir.
19:10Scallops with the white.
19:11Hey, that's how they do it in Texas.
19:14Enjoy.
19:14Y'all enjoy.
19:14Have a beautiful evening.
19:16It's colourful, isn't it?
19:18That's good.
19:19Let's do it.
19:19Yeah.
19:20Let's get in there.
19:25They are beautifully cooked scallops, aren't they?
19:27Really.
19:28Perfectly cooked.
19:29Yeah.
19:30Really nice caramelisation on them.
19:32Just a little bit medium rare in the centre.
19:34Beautiful.
19:36Did you get any miso?
19:37No.
19:38No.
19:39What was the vinaigrette?
19:41Curb oil or basil oil.
19:42It's still missing a kick.
19:44You want something distinct about the flavour.
19:46They play safe.
19:48Everything seems very, very nice.
19:50Yeah.
19:51But nothing, like, really punchy to make you go, oh, wow, I'm going to remember this dish forever.
19:58That's the only, but it's a really lovely place of food.
20:01Yeah.
20:02The platform is moving.
20:04Here we go.
20:06Three, two, one.
20:08Let's go.
20:09Let's go.
20:10Oh, shoot.
20:11Lamb loin.
20:12Filet.
20:13Filet.
20:13Filet.
20:14Filet.
20:14Filet.
20:14Filet.
20:14We definitely want to go with the filet instead of the lamb loin.
20:17There's mushrooms here.
20:18Parsley left.
20:18We got mushrooms.
20:19I got garlic.
20:20We need veg.
20:21Veg.
20:21Potatoes.
20:22We got potatoes or not?
20:23Have you got potatoes?
20:24Hey, you want port?
20:25Do we want tomato?
20:27What is that?
20:27Do we want potato?
20:28What is that?
20:28I got potatoes.
20:29Mushrooms, tarragon.
20:30Take it, take it, take it.
20:31Some chili.
20:32Oh, my God.
20:34Oh, my God.
20:36Love that.
20:38Okay.
20:39Great grab here.
20:40Really good.
20:40Do we want to do anything with these tomatoes?
20:42Do we have a plan?
20:43Good news is filet, yes?
20:44Yes.
20:45Tarragon, maybe for the sauce.
20:46And there's, well, beautiful mushrooms.
20:49My tacky is beautiful.
20:49My tacky mushrooms.
20:50Port wine sauce, shall we reduce that down?
20:52I was thinking also throwing in some plum for sweetness.
20:54Plum and port wine?
20:55Yes, Chef.
20:55Yeah, good.
20:56Love that idea.
20:57Chef, if you could start the cream sauce first on the mushrooms.
21:00Cole was like, you could tell she's done this before.
21:02The balls to be like, Chef Ramsay gets started on the mushrooms.
21:05Like, oh, my God.
21:07Okay.
21:08Okay, ladies.
21:0940 minutes start now.
21:10Let's go.
21:11Ladies, tell me, who's doing what, please?
21:14Me and Gabby are starting on the filet.
21:15Good.
21:16I'm doing the port wine sauce, Chef.
21:18Good.
21:19And then, uh, Amba.
21:21How you feeling, girl?
21:21I feel good.
21:22So I'm going to do, like, one-inch cubes.
21:24Is that okay?
21:24Beautiful.
21:25Amba, are you calling us?
21:26We're right here?
21:27Yes.
21:27Afterwards, get that cream in the pan.
21:29Yes, yes.
21:29I'm going to go straight to do that next.
21:30I have one job, basically, today, and it is to get the potatoes right.
21:35This is so scary.
21:36Who knew food could be so scary?
21:42I think the heat's a little hot.
21:43Yep.
21:44We're not going to overcook it, right?
21:45Nope, nope.
21:45All right, if you see this white stuff coming out of the salmon, that means it's getting overcooked.
21:49But the skin is super crackly, dude.
21:51You happy with it?
21:51Yes, Chef.
21:52Okay.
21:52Very happy.
21:53Yeah.
21:54Everyone in our dining room is a VIP, right?
21:56Yes, Chef.
21:56Always.
21:56I say that in my restaurant.
21:57I don't care who you are.
21:58If you're in our restaurant, you're a VIP.
22:00Yes, Chef.
22:02Chef, how are we feeling about crispy shallots?
22:04I kind of like it.
22:05You guys okay with crispy shallots?
22:06Yes, Chef.
22:07I love crispy shallots.
22:08Yeah.
22:08I noticed that we have a ton of shallots.
22:10I can shred these things up on the mandolin and just toss them in the fryer.
22:14Hit them with some salt and they're good to go.
22:1618, 20, 22.
22:17All right, our plates are laid out.
22:20Tim, what's going on with the potatoes, dude?
22:22I think they're good, but if you want to double check, they might need another 60 seconds.
22:27Okay.
22:27In 60 seconds, grab them out.
22:29Let them cool a little bit before we toss them in the chimichurri, right?
22:32Yes, Chef.
22:33So lots of oil in there.
22:34Get them nicely seasoned.
22:35All seasoned from a height.
22:37So look, it's all from a height.
22:39Yes, Chef.
22:39So look, in there.
22:41Okay.
22:42Do you have any idea how excited I am to have Claire Smith here?
22:44That woman is a powerhouse.
22:47Good.
22:48And then one more.
22:49Five is enough.
22:5122 fillets at one time is a little outrageous.
22:54Do not overcook your steaks, okay?
22:56Yes, Chef.
22:57Ladies, we are 10 minutes down.
22:5830 minutes to go.
22:59We're in great shape.
23:01We are moving, ladies.
23:02Yes, Chef.
23:03We are moving.
23:06We're plating in five minutes.
23:08Yes, Chef.
23:09Chef, now do I get more color on these?
23:10You don't want them too dark.
23:12Are they crispy?
23:13They're crispy.
23:13Okay, then they're done.
23:15All right, how are we doing on the potatoes?
23:16These potatoes are cooked, no?
23:18You said 60 seconds.
23:21I have one job here, really, and it's these potatoes.
23:26But I look over, and I see Christian's got it under control.
23:30How are we doing, dude?
23:32Potatoes, a little over.
23:35These Michelin star chefs are about to taste overcooked potatoes.
23:39That's not going to happen.
23:40The ones that are smashed and broken, okay?
23:42We're not going to play this.
23:43We're not going to play this.
23:43If you say, I got this, don't worry about it,
23:46then I'm going to walk away from you and be like, you got it.
23:48So I'm a little shocked.
23:55All right, Christian, that's all of them?
23:58Be really mindful of them.
23:59Yes, Chef.
23:59The ones that are smashed and broken, okay?
24:01We're not going to play this.
24:02We're not plating a little, Chef.
24:03Can I separate them?
24:04Yeah.
24:05Can you do that?
24:05Can you?
24:05I mean, if you've got time.
24:07They're definitely overcooked.
24:08I can see it on Chef Blazel's face.
24:09Like, we shouldn't serve this.
24:11We're plating in five minutes.
24:16How far for those mashed potatoes?
24:17Probably like five minutes, Chef.
24:18Great.
24:19Let's go, ladies.
24:20We've got this.
24:21Yes, Chef.
24:21Yes, Chef.
24:22How's that sauce?
24:23Coming along, Chef.
24:24I'm giving a taste.
24:25Right, beef stock.
24:26That's on there now, reducing down.
24:29Put the butter in there at the end.
24:31It's going to be delicious.
24:31Oh, yeah.
24:32Okay.
24:34Mushrooms in, a la creme.
24:35Bacon is nice to reduce down.
24:37Get it nicely caramelized.
24:38Love that.
24:40There you go.
24:41We're working as a team, ladies.
24:43Gordon girls!
24:44Gordon girls!
24:47I'm putting the asparagus back in here.
24:49Okay.
24:50Darian, is the fish ready to plate?
24:52Yes, Chef.
24:53It's go time, guys.
24:54Let's go.
24:54Plate, plate.
24:55Potatoes in the middle.
24:56Are you trying to hide them?
24:57Yes.
24:58Okay.
24:58Just give me one that I can see, though.
24:59Is that enough for 22 plates?
25:01I think so.
25:02Okay.
25:02Let's go, Team Blaze.
25:03Come on, boys in blue.
25:04Boys in blue.
25:05Okay.
25:05Stop putting the asparagus in the same place.
25:07It's not preschool yet.
25:08Let's go.
25:09This plate has got fingerprints all over it.
25:10You're going to serve that to Alex Tatala?
25:12Fingerprints?
25:13Claire Smith is going to destroy you guys for this.
25:15Let's go.
25:16Who's wiping plates?
25:16I got greasy hands here.
25:18The elevator's coming in two minutes.
25:19We got to get these plates in that elevator.
25:21I'm really stressed right now.
25:22I don't think I've ever dressed more than four plates at once.
25:27So this is just absolute madness.
25:30Does every plate have everything we need on it?
25:32We got to have a plan when the door opens.
25:33Let's go.
25:34You got to go.
25:34You got to go.
25:35Elevator's open.
25:35Let's go.
25:36Plates got to go right now.
25:37Let's go.
25:37Let's go right now.
25:38Two minutes.
25:39Leave him.
25:39Go, go, go.
25:40Two minutes.
25:40Go, go, go, go.
25:41Let's go.
25:42Let's go.
25:42No, no.
25:43Oh, you're taking the plates from here?
25:44Yeah.
25:44Let's go.
25:44Let's go.
25:45This floor is slippery.
25:46Be careful.
25:47Guys, we got to go.
25:48Everyone.
25:48Everyone.
25:49How many plates do we have left?
25:50Let's go.
25:50Someone's got to go back.
25:51Two left.
25:51I got it.
25:52I got it.
25:53I got it.
25:53Take these.
25:53Go, go, go, go, go, go.
25:55Which three are for the judges?
25:56These three.
25:57You and me.
25:57Not this one.
25:57Not this one.
25:58You and me.
25:58Not that one.
26:01Plenty of towels.
26:02Good luck.
26:03Let's go.
26:04Let's go.
26:04Wait, wait, wait, wait, wait, wait.
26:10Chefs.
26:11Good evening.
26:12Good evening.
26:13Wow.
26:14Wonderful.
26:16Go right here.
26:18Excuse our size.
26:20It's more, guys.
26:22Chef Tim will explain the dish for you.
26:23Tonight we have a pickled citrus remoulade with a pan-seared salmon, chimichurri potatoes,
26:30as well as a melange of vegetables.
26:32Okay.
26:33Well, it looks great.
26:34Thank you so much.
26:35Thank you very much.
26:37The sauce fits well with everything.
26:39The sauce has got a really nice acidity.
26:42It's super fresh.
26:43It's a lovely sauce, but I could have easily had more seasoning.
26:46Yeah.
26:47Salmon's perfectly cooked.
26:48Mm.
26:49Lovely crispy.
26:50Yeah.
26:51It's really clever cooking, really good use of ingredients.
26:54The potatoes are overcooked.
26:56Yeah.
26:56I wish they'd played stronger with some of the flavors.
26:59We're a little bit more bold with that.
27:01Yeah.
27:01Really, absolutely.
27:04We start plating in seven minutes, ladies.
27:06All right, chef.
27:07Come on, reduce, reduce, reduce, reduce.
27:08Let's go.
27:09The sauce isn't reducing fast enough.
27:11I've got to get more pans and separate, so that way there's less to reduce.
27:16I know time's ticking.
27:17How's that coming down now?
27:18I just separated, chef.
27:19Smart, smart, smart, smart.
27:21This is it here, right?
27:22Yes, chef.
27:22Good.
27:24That is a money, girl.
27:25I can feel it in the air, ladies.
27:26It's winning.
27:27It's winning.
27:27We're going to go all hands on deck now with the potatoes.
27:30Yes, chef.
27:31Okay, on there.
27:32And squeeze.
27:33Good girl.
27:34Beautiful.
27:36Lady, we got this.
27:37We got this.
27:37Yes, chef.
27:38The potatoes better be right.
27:40You cannot mess anything up, though, with salt.
27:42Salt?
27:43Okay.
27:43I'm hoping there's enough butter and richness.
27:46I'm hoping I seasoned it perfect.
27:47Okay, ladies.
27:48Let's start dressing.
27:49Let's go.
27:50We're going to go pomme, swoosh, filet, middle, mushrooms a la creme on top, and then the pour
27:55wine around.
27:56That elevator's going to be here any minute now.
27:58Let's go.
27:59Let's go.
27:59Come on.
28:00Let's go.
28:01We got this.
28:04This is a sauce boat for the judge's plate.
28:06Don't source those plates, okay?
28:09The elevator's here.
28:10I'm going.
28:10I got it.
28:11Let's go.
28:12Let's get the plates on.
28:13Come on there.
28:14Okay, hurry.
28:15That looks beautiful.
28:16Let's go.
28:1790 seconds to go.
28:18Seriously.
28:19Hand it to me, Cole.
28:19Go, baby.
28:20Hold up.
28:21Sherville.
28:22Sherville.
28:22Give me a Sherville.
28:24There's one more.
28:24There's one more plate here as well.
28:26We need the greens.
28:27I got it.
28:27I got it.
28:28One more is missing greens.
28:29One more is missing greens.
28:30I'll break it off.
28:30I got it.
28:31I got it.
28:31I got it.
28:32Consistency is the name of the game, yes?
28:34Yes.
28:34Thank you, chef.
28:36Good job.
28:44Here we go.
28:45Here we go.
28:50Looks pretty.
28:52Oh, no.
28:53It looks great.
29:04And you all look amazing.
29:18This is the best view, yes.
29:21Thank you, chefs.
29:22Please enjoy.
29:22Enjoy.
29:24Very elegant presentation.
29:26Yeah, it's very refined, isn't it?
29:30I'm impressed that they made, like, a meat-based sauce
29:33in such a short time.
29:35The sauce is really nice.
29:36I wish I had more, actually.
29:38It's the classic fillet of beef, but beautifully done.
29:41Yeah, my fillet, it is lightly overcooked,
29:46maybe too caramelized.
29:47OK, yeah.
29:49Dry sensation.
29:50Yeah, yeah.
29:50Seared too hard.
29:51The potato puree could be...
29:53Even softer.
29:54More luxurious.
29:55Yeah.
29:56Yeah.
29:56A lovely, lovely plate of food again.
29:58All three plates of food are really nicely executed.
30:01We'll be a difficult choice.
30:02Yeah.
30:10Judges, how was that?
30:12Incredible.
30:14Shall we start with the appetizer?
30:16Appetizer was beautiful.
30:18Lovely colors, scallops cooked perfectly.
30:21The only thing that we said was slightly on a negative on that, of course,
30:25is that we thought the miso was very subtle.
30:28Interesting.
30:28Would I love to have, like, a real kick of some sort?
30:32All right, what do we think about the middle floor?
30:35For me, salmon was perfect.
30:38Nice combination, nice contrast between flavor and acidity,
30:42but we expected a bit more from the potatoes.
30:46Yeah.
30:47And that's the most beautiful course from the top floor, the fillet.
30:50Yeah, I mean, I think it was the most visually beautiful dish,
30:53the most refined, elegant dish.
30:55There's nothing else about that dish.
30:57It was just...
30:57It was perfectly executed.
30:59Wow.
30:59There might have been some comments
31:01about some of the beef being slightly over-charred around the edges.
31:06As in over sort of caramelized?
31:09Yeah.
31:10Seared?
31:10A little bit dry on the edge.
31:14Damn, okay.
31:16Right, I guess the big question is,
31:18what was the best course of the night?
31:21And most importantly, the least successful dish,
31:24the dish that will take them into the elimination.
31:26It was really hard because all three were really good.
31:29It was, yes, to pick a winner,
31:30but the harder one was actually to pick the bottom tee.
31:44Welcome back.
31:45Wow.
31:47Seven Michelin stars between the three of these chefs is crazy.
31:52I am more nervous for this judging
31:54than I have been for the entire competition.
31:58Alex, Claire, and Andrew have given us their decision,
32:01and it wasn't easy, let me tell you.
32:03Claire, how would you round up the experience?
32:05I mean, all three dishes were superbly executed.
32:10It was so, so close.
32:11So I think you all did incredibly well.
32:13That means a lot.
32:14Listen, please give these three incredible chefs a big round of applause.
32:18Thank you, guys.
32:19Andrew, Alex, and Claire.
32:25Let's get back to business.
32:26Because you all cooked as one dynamic team,
32:31you'll all be judged as one dynamic team.
32:34The team that cooked the most successful course of the night
32:36will be safe from elimination
32:39and will be cooking on that top level next time round.
32:43However, the team with the least successful course
32:47for the first time ever
32:49will all go in to the elimination cook-off together.
32:56And one of you will be eliminated.
33:01Okay, guys.
33:02The team that delivered the best course of the evening
33:06as judged by our Michelin-starred chefs was...
33:14Team Blaze.
33:16Let's go!
33:17Let's go!
33:18Let's go, Blaze!
33:20The boys in blue, head back to the lounge.
33:24The boys, show yourselves.
33:25On three, Blaze.
33:26One, two, three.
33:27Blaze!
33:30You heard our judges.
33:32This came down to very fine details.
33:36The team that created the least successful course of the night
33:41and who will be heading into the elimination is...
33:47Team Arrington.
33:50Wow.
33:50We live as a team and we die as a team.
33:53Not one of us will take the sword.
33:56Team Ramsey, you're all safe.
33:58Well done.
33:59Good job.
33:59Truly.
34:00Thank you, Chef.
34:00Well done.
34:01Good job.
34:03Okay, Team Arrington.
34:04You're all going to get a chance at redemption.
34:07We're giving you a second chance to impress with scallops.
34:1025 minutes to create a reimagined scallop entree.
34:15Understood?
34:16Yes, Chef.
34:17Okay, head to the elevator.
34:18I'll see you soon.
34:19Good luck, guys.
34:19Good luck.
34:20Good luck.
34:20Head up, guys.
34:22Don't cook those scallops too early.
34:23All the way to the end.
34:24Yes, we got this.
34:30Let's do it, y'all.
34:32Just cook.
34:33Let's cook, baby.
34:34Coming right here.
34:35I'm on the end.
34:36I'm over there.
34:37This is me.
34:38We are a team, but it really does kind of feel like every man for themselves, to be super honest.
34:43Okay, Team Arrington, how are we doing?
34:45Are we doing good?
34:45And I'm not going home.
34:46So you basically had a warm-up cooking scallops, and now you get to do it to keep yourself in
34:51this competition.
34:52You have 25 minutes to cook the most delicious, most beautiful scallop entree.
34:58Ready to go?
34:59Let's lock in on the door.
35:04It's on the way.
35:05When it's green, let's go.
35:09Let's go, Team Arrington.
35:12Grab your scallops.
35:13Big flavors, right?
35:16Chicken skin.
35:17You got purple potatoes.
35:18The first thing I see is the purple potatoes, and then I see bacon.
35:21I have all the ingredients I wished for.
35:23Now just cook them right.
35:24Oh, my gosh.
35:26I got the potatoes, the pomegranate, cilantro, a little herby salad.
35:30Okay, Danielle, you can really cook now.
35:32Grab the risotto.
35:33Risotto in 20 minutes.
35:34It's going to be risky, but I can do it.
35:36All right?
35:36Less than 10 seconds.
35:37Grab it or regret it.
35:38Grab it or regret it.
35:40Let's go.
35:40Woo!
35:4225 minutes starts now.
35:48Machete.
35:49So you got your scallops risotto.
35:50That's classic.
35:51Classic.
35:52A classic risotto takes 20, 25 minutes.
35:54That's bold, because you got to babysit that.
35:56I love that you're getting going with it.
35:58Thank you, Chef.
35:58A risotto in the elimination round is mad in itself.
36:01Have you seen my skullet?
36:03I'm a freaking bad scientist in the kitchen.
36:06If I'm going out, I'm going out with a bang.
36:09Come on, baby.
36:11Okay, Matt, what do you got?
36:13Now I've got a purple potato.
36:14It's going to be a puree with a bacon jus.
36:18Okay.
36:18And I'm going to fry up a little parsnip to go on top.
36:20Pretty classic, pretty straightforward.
36:22Okay, that's my cooking.
36:23Okay, keep going on the puree.
36:24That takes some time.
36:24Thank you, sir.
36:25Come on, baby.
36:26Okay, Danielle, what dish are you making?
36:28So we're going to do a crispy smashed potato with a cilantro aioli
36:31and a hard-seared scallop with a citrus chili vinaigrette
36:34and a little pomegranate to finish.
36:36Okay, I like it.
36:36Keep going, keep going, okay?
36:38That is rustic.
36:39That's her thing.
36:40Rustic, joyful food.
36:41Just like every day for you, right?
36:43Absolutely.
36:43We're just cooking.
36:46All right, Connor, what do we got?
36:47Yeah, I'm going to do a little plan of tostada.
36:49Okay.
36:49Pineapple salsa.
36:50All right.
36:51Okay, I love it.
36:52I'm a California boy, so tostada's right in my wheelhouse here.
36:54Get it, Chef.
36:55You've done this before, yeah?
36:56Yes, Chef.
36:57Ooh, look at them knife skills.
36:58Ooh, look at them knife skills, boy!
37:00All right, Matt, how are the potatoes?
37:01Good, I just need to rice them.
37:02Those purple potatoes can be really starchy.
37:06Ten minutes to go.
37:07And you're keeping an eye on these scallops?
37:08Yes, sir, about a turn.
37:09Yeah.
37:12Come on, baby.
37:14Ooh, that's not working.
37:16What's the matter?
37:16The potatoes are struggling,
37:17so I want these guys to get nice and crispy for the base.
37:20Okay.
37:20We need to crisp these baddies up.
37:22What is that in the pan, breakfast?
37:24Oh, is she frying?
37:26She's going to fry them.
37:27All right, everyone, four minutes left.
37:29Yes, Chef.
37:3030 seconds to finish these guys.
37:33You are done.
37:35Oh, you're pretty.
37:36Okay, you got your risotto?
37:37Is it done?
37:38You almost, you almost seen.
37:39It's almost there.
37:39Just make sure it's cooked.
37:40Heard, Chef.
37:42All right, Matt, are the scallops cooked?
37:44Done.
37:45Two minutes left.
37:46It's time to plate.
37:49Bring it together.
37:50Behind, behind, behind.
37:51It's not a potato challenge.
37:52It's a scallop challenge.
37:53Let's go.
37:55Scallops, butter, lemon.
37:56Guys, come on.
37:58I want you to think about,
37:59do I have everything on the dish?
38:02Five, four, three, two, one.
38:07Stop cooking.
38:08Wow, guys.
38:12Nice.
38:14Naisha, Gordon, welcome.
38:16You know, insanity in the best of ways.
38:19A hard cook with four people up here,
38:20and Naisha, you'll be proud to know
38:22that your whole team pushed right to the end there
38:24and cooked their hearts out for sure.
38:26I believe it.
38:26Let's get into this.
38:28So this is a scallop tostada
38:29with a pineapple salsa.
38:35Beautiful presentation.
38:36I love the sort of bright citrus notes.
38:39It's coming from the pineapple.
38:41It's got the right cook on the scallops,
38:42caramelized on the outside.
38:44It's just opaque, succulent in the center.
38:46This is delicious.
38:48Okay, next up,
38:49we have a seared scallop
38:52with a smoky risotto and a salsa verde.
38:57Scallops cooked beautifully.
38:58I love the caramelization.
39:00Rice could do with another 90 seconds,
39:02I'll be honest.
39:03Just visually to the eye,
39:04you can see the kernels bright wide.
39:06They need to be translucent and clear.
39:08The risotto is a little bit tight,
39:10but balanced really nicely.
39:12Okay, next up,
39:13we have a pan-seared scallop
39:15with crispy potatoes
39:16and a little bit of pomegranate seeds,
39:19cilantro aioli as well.
39:22Scallop is cooked beautifully.
39:24I love the tang
39:24and the freshness coming off of the pomegranate.
39:26It's a really bright note.
39:28Scallops cook beautifully.
39:29It's a shame
39:30because the garnish is clumsy
39:31and the scallops get lost in translation.
39:33Potatoes could have been a little bit more crispier.
39:35They taste a bit greasy.
39:38Lastly,
39:38we have a seared scallop
39:40with a purple sweet potato
39:42and a bacon jus.
39:47It's really difficult
39:48to turn those purple potatoes
39:50into something you need
39:51because it's a little bit starchy.
39:52It needs some help in there.
39:54This bacon,
39:55I want more of that
39:55and less potatoes.
39:57For me,
39:58my scallop was underdone.
40:00Could have used a few more minutes
40:01in the pan or some basting,
40:02but otherwise flavor incredible.
40:04Okay, Gordon,
40:04I'm going to start with you.
40:06Which scallop dish
40:08was your least favorite?
40:12The dish I'm going to eliminate tonight
40:15is
40:19the scallops
40:20with the crispy potatoes
40:21and the bacon.
40:25Naisha,
40:25same question to you.
40:26Which scallop dish
40:28will you be eliminating?
40:29The dish that I am eliminating
40:32is
40:36going to be the scallop
40:38with the purple potato.
40:41Gordon,
40:42your vote is for
40:43the scallop dish
40:44with the smashed potatoes.
40:45Yes.
40:46That dish was cooked
40:47by Danielle.
40:48And Naisha,
40:49your vote is for
40:50the scallop dish
40:51with the purple potato puree.
40:54Yes.
40:55And that dish
40:55was cooked by Matt.
40:58which means
40:58that I have to do
41:00something that no one
41:01likes to do
41:02when we're up here.
41:03I have to cast
41:03the deciding vote.
41:05You both deserve to stay,
41:07but unfortunately,
41:07it's a competition
41:08and only one of you
41:09can move on.
41:12The dish I'm eliminating
41:14tonight
41:20it's the scallops
41:21with the
41:25it's the scallops
41:26with the purple potato.
41:28Matt.
41:30I am so sorry, dude.
41:32Matt's going home.
41:33Oh.
41:34Matt,
41:34your joyful soul
41:36has been welcome
41:37on Team Arrington
41:38and I know
41:38that you will be missed.
41:39We wish you all the best.
41:41Thank you, Chef.
41:41Besides being married
41:42to my wife,
41:43my kids and my grandkids,
41:45this is number four.
41:47That's what I'm doing this for.
41:49You've done them proud,
41:49my man,
41:50let me tell you.
41:51And now you've made me
41:53the oldest
41:53in the competition.
41:54Gordon,
41:55represent
41:56you're never too old
41:57to chase dreams.
41:58That's what I say
41:58all the time.
42:00Say goodbye
42:00to your teammates
42:01and head the elevator,
42:02my man.
42:03Well done.
42:05Thanks for this chance, man.
42:07It's been awesome.
42:07Keep it going.
42:08Keep it going.
42:09Well done.
42:13We're one person down
42:15on Team Arrington,
42:16but we're not out.
42:17You were great today
42:17in that service.
42:18Proud of you.
42:19And you will be great tomorrow.
42:21What a day.
42:21But I'll be honest,
42:22if you thought today was tough,
42:23it's child's play
42:25in comparison
42:26to what we've got
42:26for you next time around.
42:28Good night.
42:29Great job.
42:31Man.
42:32Damn.
42:32Your team's going down
42:33faster than the Titanic.
42:34We've been in the elimination
42:35every cup so far.
42:36Oh, my God.
42:36I am.
42:37Good job, man.
42:38Good job.
42:40Next time
42:41on Next Level Chef.
42:43Good morning, Chef.
42:44How are you feeling?
42:46Who is this?
42:46This is my son, Oscar.
42:49Is he our judge
42:49for the day?
42:51We've got 30 minutes
42:52to reimagine
42:52a childhood classic.
42:54Let's do it for the kids.
42:55Go, go, go.
42:56I got haddock,
42:57donuts, and cheese.
42:59What am I going to do?
43:00We are cooking.
43:03Is it hot enough?
43:04You can't do this
43:04to me today.
43:05I'm going to miss the platform.
43:06You've got to stand.
43:07You've got to stand.
43:08It's supposed to be
43:09a childhood memory,
43:09not a nightmare.
43:13You've got to be a child of memory,
43:14You
Comments