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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?
00:58Let's go.
00:58Let's go.
00:59Let's go.
00:59Let's go.
00:59Let's go.
01:08Oh, my goodness.
01:10Who is this?
01:15What's up, baby?
01:16Ramsey.
01:18What adorable is this?
01:19The same fit, same flow.
01:21Oh, my heart.
01:23What is going on?
01:24oh my goodness looks just like chef ramsey i'm like looking at a little him he's so cute they
01:31have the same hair i promise you it's not giving me baby fever though not at all not even a
01:36little
01:37bit good morning chefs how are you feeling exquisite chef ramsey please drop the skincare
01:45routine because you look great today i feel great yeah chef you look well rested like a proper nap
01:53time rested oscar oscar what i've been looking everywhere for you oh my goodness me
02:07chefs good morning this is my six-year-old son oscar
02:13it's really cool to see like the soft like dad side of chef ramsey don't you have school today
02:19no oh we've got oscar and the grouch right there together listen we have a special
02:24challenge though we've got to get to work oscar before you go question who makes the best food at
02:28home mommy seriously right we say goodbye to all the chefs and wish them the very best of luck
02:37bye bye oscar good luck chefs good luck chef right off you go love you lucky
02:45so cute we have to bring him back because i've never felt taller oh my goodness me what a start
02:54when i was a kid my mom honestly she worked wonders in the kitchen a few basic ingredients nothing fancy
03:00those dishes were delicious today you've got 30 minutes to reimagine and elevate a childhood classic
03:07you'll be taking iconic kids favorites and giving them the next level treatment
03:12yes i was born for this challenge i am a mom i have two of the most beautiful boys in
03:18the entire
03:18world elevated kids food is something that i am absolutely going to nail listen with six kids at
03:25home trust me i know how hard it is to make food for kids that are hungry but once you
03:30find something
03:30that they love you make it a million times right yes chef all of the ingredients on the platform are
03:36drawn from humble childhood classics your job is to elevate those staples into something unforgettable
03:43elevating iconic kids favorites i didn't even like the kids menu when i was a kid
03:48so i'm already in my head a little bit about this okay team blaze thanks to our teamwork last time
03:55we're back on the top level this it should be child's play head to the elevator and i'll see you
04:01soon
04:01thank you chance go baby good luck let's go trailblazers
04:09one two three
04:12back at it again baby here we go yes sir we're back in the top where we belong i know
04:17what kids like
04:18this is what i do in a daily blaze boys man we ain't going down
04:41this is it guys we are going to the top okay
04:48here we go do you guys need more help no come on come on here what's up you sure not
04:55right now not
04:55right now you guys are dwindling man we're good okay have fun just checking you guys you're the
05:03underdogs but i believe in you we're three strong right really amigos we got this we got the three
05:09amigos we got east coast we got west coast we got the south combined we will go to the north
05:15one two three
05:16come on baby
05:22excellent right childhood memories what was the dish that stands out still today that you think
05:27about oh my gosh my mom's apple pancakes my dad always made a really good like chicken and
05:31dumplings tv dinners peanut butter jelly sandwiches or sloppy joe yeah literally i am so proud of you four
05:38keep up that momentum i want to stay at the basement big man is here what's up guys there you
05:44go man let's go not get it good job it's lining up right over here this should be something that
05:50we're all familiar with right these are iconic dishes it's all about flavor and it's all about
05:54your personality you got four daddies on your team we all have children we've all fed these kids plus
06:00we're on the top floor we're gonna get the first pick of stuff it's in the bag the platform's moving
06:06when the lights green let's go 30 minute cook and let's go let's go let's go let's empty it out
06:15guys
06:16see some shrimp i need that okay there's a burger bun corn flakes hot sauce pancake mix ketchup
06:25pasta grabbing some american cheese the vision is coming to life right now mac and cheese with shrimp
06:32let's go baby you got beans a burger bun sliders tomatoes tomatoes tomatoes tomatoes the first thing
06:38i see on this platform is steak broccoli and corn 10 seconds right those toppings will be perfect for
06:46a pizza i see something that resembles pizza dough so i just grab it grab it or regret it grab
06:52it i realize
06:53this dough is pasta and i can't use that here we're making the pizza dough from scratch pressure's on right
07:01now go ladies let's go let's go let's go let's go pro cheese i've got chicken breast here canned ham
07:06oh my god great pork tenderloin okay what else what else what else i find a little bowl of peas
07:12okay
07:12that could work in my sauce i need a cheese sauce parmesan cheese excellent that could go in a ravioli
07:20there are donuts there i see chicken wings immediately going for those i know i can work with chicken wings
07:26quick quick quick quick barbecue yes grab that barbecue right next to the barbecue bourbon i think
07:33they put this as a little treat for me for kids i don't know but we're gonna make it work
07:37i need potatoes but no squash there's no potatoes on here anything else anybody oh
07:44go go go go go i am manifesting chicken chicken chicken thighs chicken thighs come on y'all pancake
07:56shaker shake pancake batter lime pistachios in the basement maple syrup syrup let's go chef cooking
08:06okay i'll do the canned ham a potato y'all see a potato i see haddock haddock haddock can i
08:15trade somebody
08:15haddock i can't do fish oh bread bread thank you bread one hamburger bun you got donuts maybe donuts
08:22whole bunch of donuts you got grape jelly grape jelly we need that okay here we go me but that's
08:31it
08:31the platform's gone i got spam it's all about the grab yeah can't make a good dish without great
08:40ingredients your 30 minutes starts right now let's go elevated beautiful kids dishes we're out of here
08:47chef connor yes chef what's your grab chicken and waffles chicken and waffles amazing love it i'm just a big
08:55kid at heart my favorite food were chicken nuggets fried chicken so i'm just sitting there cooking like
09:02what do i want to eat right now for real i'm gonna do a little bit of pistachio sage caramel
09:07to try to
09:07elevate bring a little lime in there yep and i'm gonna do a battered fried chicken amazing there this is
09:13our day team machete what did you grab chef damn it bro i'm in trouble what am i gonna do
09:22with fish
09:22chorizo grape jelly donuts and cheese what am i gonna do
09:38happy so you're gonna use the fish with the donut are you going with the bun
09:44um i don't know yet but i know greens or nothing i want a potato or something yeah well kids
09:49don't
09:49like greens i guess so tell the story make the story work yeah yeah think about it
09:57that's what i'm gonna do with the chicken i love it and then we're doing um a spam gravy love
10:02it so
10:03he's gonna be the base of the gravy you always give your uh ingredients a pronoun everybody get to
10:10him i don't know why i love it i love everybody's a boy my kids just flip for my homemade
10:17biscuits
10:17cooking with love humble ingredients biscuits are in i bang it out top dish today good machete
10:24i'm going with a sandwich i'm gonna make a fish style chorizo monte cristo amazing deep fried amazing
10:31of course right of course of course monte freaking cristo sandwich kid friendly are you thinking one
10:38big sandwich or no i'm gonna cut it in half and then batter the hell out of it make it
10:43fun bring
10:43that essence that beautiful joy in the kids food right fluffy fluffy guys can we please get the
10:49hell out of this basement yes today is the day today is the day
10:55guys five minutes gone 25 to go okay
11:00right cole what are you gonna do um i am going to do a like chicken lollipop with a bourbon
11:07barbecue
11:07sauce bourbon love that great way to get the kids to sleep right now you can incorporate the bourbon in
11:12that i'm gonna incorporate the bourbon into the sauce gotcha i need to get that sauce in a pan and
11:17get it
11:17reduced because i can't be getting these kids drunk out here
11:23right uh go about what you got about tomatoes and pork belly i'm gonna do uh grilled cheese with
11:27pork belly nice and some tomato soup on the side smart grilled cheese and tomato soup is my whole
11:33childhood that is what my mom would make for us if we were feeling under the weather any time any
11:38emotion grilled cheese and tomato soup was the answer uh right andy what'd you grab i got a chicken
11:44breast chef some bacon i'm gonna do a crispy fried chicken with a bacon paired palm puree chef nice
11:50love the idea garlic powder ladies seven minutes gone yes elevated childhood classic we are not losing
12:02right amber what'd you grab pork tenderloin okay good what are you thinking i think i'm gonna go for
12:06ravioli today i'm gonna add some nice flavor to a nice little cheese sauce love that how are you gonna
12:09make the ravioli out of what i'm gonna make it with some eggs and flour okay good i loved ravioli
12:14growing up i even like the ones out of the can i know i can make ravioli in under 30
12:18minutes i got
12:19this good night pasta baby
12:27jim what do we got going on oh we're making a pizza chef you're making a okay you're making a
12:32pizza
12:32we're making a pizza we're making the dough you're making pizza dough we're gonna chamber back it
12:36okay hydrate it as quick as we can okay normally it takes me like two days to make a really
12:41good
12:41dough you're not cooking it on the stone nope not using the stone using the preheated steel chef
12:45got it but with the equipment on the top floor i will be able to pull together a really solid
12:50pizza
12:51in no time now you're making pizza for the kids at home all the time what's their favorite toppings
12:55at home they're straight pepperoni so i got that as a nod to them okay uh but of course we
13:00got a
13:00beautiful steak over here so we're gonna work that in god cheddar as a cheese is there some sort of
13:05sauce for your pizza i think i'm gonna make a white sauce okay tim's hell bent on making a pizza
13:10dough
13:10which is fantastic if it works out but it's really hard to make pizza in 30 minutes you bit off
13:16a lot
13:16we got to chew it now right we're going we're going i'm not intimidated by this challenge at all
13:20i'm thinking about my daughters all day today this challenge for me is all about them do not stop moving
13:26tim you got a lot going on all right christian you got kids uh maxwell he's six just like gordon's
13:36little oscar i got a two-year-old mari she's a little tasmanian devil maxwell yeah eminem right
13:42so listen are you cooking something that you've cooked before for them i'm making a longanisa smash
13:46burger for them we're doing a burger yeah it's a filipino dish right yes sir like a sweet and garlicky
13:52pork patty right and i see you got kimchi you're gonna work that in this i'm gonna make a um
13:55like
13:56a sweet kimchi sauce love that chef let's do it for the kids 100 all right maximari
14:02jared what are you thinking spaghetti meatball you're pretty familiar cooking for kids right
14:07dude spaghetti day was epic at school yes there was one day we had a snow day and that was
14:11on spaghetti
14:11meatball day there were there were complaints of kids crying to their parents because they could not
14:15make it into school that day and get the spaghetti meatball you got a great grab for spaghetti and meatballs
14:20right yes just remember the larger it is the longer it's going to take to cook yeah good job
14:24okay let's keep going gotta get it done all right darian how are we doing i'm elevating this mac and
14:32cheese okay some shrimp some miso so the key is going to be just developing a lot of flavor in
14:36the
14:36cheese sauce right sir you're in control as you always are thank you chef all right everyone here
14:43it is mid-round drop is right here guys it is a whole lot of potatoes you got to make
14:49a potato
14:50side yeah for your dish a potato side pizza dough in 30 minutes you're gonna drop french fries on me
14:56mid
14:57round wow these don't even go together but we're gonna make it happen you know fries potato salad chips
15:03whatever it is kids love potatoes
15:10ladies platform's moving quick mid-round job and it's stacked with potatoes oh my god potatoes the
15:17starch that usually takes forever to cook great kid friendly potato side okay we all got potatoes yeah
15:25yeah whoa oh guys mid-round drop is here oh come on what do you need babe what do you
15:31need
15:31oh potatoes potatoes wow you got potatoes kid friendly potato side guys oh wait potatoes
15:38the best part about this is i want to do fries with this dish
15:46what's my favorite potato dish of all time grandma's latkes i'm gonna go crispy potato
15:52thin latke style go back to that jewish heritage my grandma used to make that amazing energy all the
15:59way to the way to the end all the way out okay ladies we are halfway okay okay and then
16:06my potatoes
16:07what am i doing i need like a crispy potato uh okay i honestly have no idea what i'm going
16:16to do with
16:16this potato i am just like instantly overwhelmed now oh my god okay calm down i had just enough time
16:26to be
16:26making my ravioli i still have to worry about all the other elements of my dish the pork tenderloin the
16:33sauce and now i have to worry about a potato okay oh my god i'm so stressed
16:46come on ladies we got this yes yes chef we are not losing i need like a crispy potato
16:52uh okay maybe this potato can be my crispy element the potato cake i'll just make a crispy potato cake
17:00and hope for the best you got this amber come on oh let's go baby darian can you flip my
17:10broccoli yes
17:12sir thank you man it's smelling good up here boys it's smelling good up here okay what is this i'm
17:18starting on my
17:18uh brown butter uh bechamel is the base dude you're a stay home dad yeah you're a freaking hero
17:24yeah you're a freaking hero thank you how what is your normal day looking like uh for the most part
17:28i'm waking up with these kids at like 6 a.m cooking them breakfast taking them to school i cook
17:33a lot of
17:33breakfast in my house what's what's their favorite breakfast they love pancakes they love avocado toast
17:37they love all the classics are you like me you're driving to soccer you're picking kids up from
17:41school you're chopping them off we're doing we're doing it all 6 a.m to 10 p.m i love
17:46it
17:50okay darian uh you got this cheese sauce working yes sir you want to taste the sauce please chef
17:54okay just make sure that there's going to be some shrimp in there the pasta's cooked yep yes okay
18:02amazing dude thank you so amazing man don't sleep on american cheese slices dude
18:10sweet sweet kimchi oh oh big boy 12 and a half minutes left yeah heard yes chef heard
18:18chef yeah what's up what's up what's just because it's longanisa i'm gonna put a fried egg on that
18:22beer yeah yeah you are hey christian i expect nothing less than you do let's go okay chef i love
18:26that
18:26you're running it by me one day christian i'm not gonna be there for you dude that's okay i hope
18:30it's
18:30not anytime soon no no no one day i'm gonna have you on speed dial i love it oh you
18:34like that ah
18:36say last dude let's go i love the confidence okay we got four winners up here i'm not joking when
18:41i say
18:41that bring that vision to life your taste your flavor the story on points
18:50guys 10 minutes left 10 minutes left team come on y'all we got this got this biscuits in the
18:55oven
18:56yes biscuits are working you good machete yes chef sandwiches that frying huh yeah they're frying
19:02they're frying they're good oh that's great machete this is in your wheelhouse isn't it yeah i love
19:06that i feel comfortable with it i was a kid my mom used to take me to this restaurant and
19:10uh they had
19:11a monte cristo you make this for colby no i haven't yet i haven't yet but colby loves a good
19:16sandwich a
19:16sandwich sandwich that's my dad's only time yeah hard a sandwich that texas flurry yeah for sure
19:22for sure yes thank you thank you yeah you got it all right yeah my boy colby man shout out
19:27to him
19:29how you doing connor got the pistachio caramel done i'm working on these waffles right here
19:34just want to make sure this waffle is perfect yeah nice very nice very nice and you're serving syrup
19:41on the side i'm doing a coconut lime maple on the side because it needs something to lift up all
19:47this richness really exciting delicious thank you i love the confidence in this kitchen you guys want
19:51to get the hell out of this basement eight minutes to go ladies come on yes come on ladies we
19:56got this
19:57yes yes we're good ladies i need to do here you go i got it
20:06oh no i'm i'm with you i love the idea i'm more upset you didn't tell me for the waffle
20:06iron that's
20:06what i said i said i was going to get it to you yeah it's coming now ladies if you
20:11put a broom up my
20:12ass i'll sweep the floors and run along let's go you're getting a workout chef i'm supposed to be
20:16your sous chef not your little come on man let's go chef what do you yes i might uh use
20:22the waffle iron
20:23waffle iron you want to do that now with eight minutes to go girl oh no i'm i'm with you
20:27i love the idea
20:28i'm more upset you didn't tell me for the waffle iron that thing should be on ages ago right yes
20:33yeah that iron needs to be piping hot yes yes let's get the pasta okay let's get you going oh
20:40my god
20:41you still going with your pasta yes i just need to get my yes i just need to do this
20:45and then i get my
20:45glaze oh my god it's all good don't forget if we are running behind and you need to pivot girl
20:51you
20:52pivot okay okay well i think you're all right see if i can make three with these lightly flour it
20:56okay
20:56and then brush that off once you've opened up okay how much time we have got six minutes to go
21:02okay pivot if necessary pivot time i don't have time to roll out another sheet so at this point
21:09it's like goodbye raviolis um but that's burning darling i'm getting it i'm getting it thank you
21:18okay all right everyone listen we're starting to be low on time all right so start thinking about what
21:22absolutely has to be done for your dish i'm checking the meatballs in the oven and they're
21:26nowhere near where they need to be so they need to go into the fryer it's really my only hope
21:31right
21:34tim okay we got to go on the dough yeah we're going we're going four minutes left only four
21:39minutes you want the meatballs yeah check them um will you pull them for me yeah i'm bringing them to
21:43you okay okay okay okay you want to go right to the sauce with them okay boom yes oh perfect
21:49yeah
21:51no back in back in back in back in back in
21:56we're plating in one minute okay
21:59you've got to get that freaking thing in that uh press otherwise it's not going to work yes
22:04it's not there yet right you may have to pivot now two minutes to go
22:08if that iron's not hot enough uh we're two minutes time to play
22:16where's my plate chef come on boys let's go
22:20can you get someone give me a pizza cutter pizza cutter oh my gosh pizza cutter's right in front
22:26of you okay yeah chef lock in lock in boys all right chef meatballs baby you want the meatballs yeah
22:31please please okay thank you 90 seconds left platform's heading to the basement right now
22:36we've got 90 seconds to go ladies 90 seconds let's go edit yourselves let's go let's go let's go
22:41is it hot enough i don't know talk to me i don't know chef no gabrielle i don't think it
22:46is either
22:46we may have to pivot i've got 60 seconds to go with your sandwich is it working or not i'm
22:51going to
22:51pivot i'm going to pivot yeah we're going to go we're going to go right get it in there
22:55platform's gone down get it in there that's it you can't do this to me today 30 seconds away guys
23:04center of the plate oh we like that excellent beautiful looking plates here 15 seconds guys
23:10platforms here make sure this is a dish that's going to get us out of this basement walk them guys
23:16let's
23:16go connor connor please let's walk there chef walk come on let's go to left i love it guys good
23:24job
23:26that is beautiful this is going to go down to the wire now ladies move handy please move
23:32my grilled cheese has literally just hit the cast iron oh my god i'm going to miss the platform
23:41two milles two middle two milles two middle go go go go go go go we've got to stand you've
23:46got to
23:46go it's gonna go it's gonna go it's gonna go uh
23:57No time! No time! Let's go! Let's go! Let's go! Let's go! Let's go! Let's go! Put it on here!
24:02Now! Now! Yes! Yes! Yes! Yes!
24:09Platform's on the way. Does everyone hear me? Yes, sir. Platform's here. Tim, platform's here. 15 seconds. Yes, chef.
24:15Christian, you're there. Jared, we gotta go. Let's go, boys. Let's go.
24:19Tim, get to the platform. Everyone got their sides. You got your potato sides?
24:23Potatoes. Okay, you got everything there. Last looks.
24:27Woo!
24:28Boys!
24:36Okay.
24:38Wow. Childhood classics.
24:41I'd be over the moon if my mom had executed any of these, let me tell you.
24:44They look great.
24:47All right, let's head on up to the top.
24:49And we're going to start with a Filipino-inspired smashed breakfast burger with a kimchi aioli and some homemade fries.
24:58I love the fact that it's Filipino-inspired kimchi mayo. Delicious.
25:03Incredible texture on the burger. Really amazing dish.
25:07Next up, we have spaghetti and meatballs with a cherry tomato sauce and some Italian-season roasted potatoes here on
25:14the side.
25:15Please be done, meatballs. Please be done, meatballs. Please be done, meatballs.
25:21Meatballs and spaghetti. Childhood's absolute staple.
25:24Sauce, beautifully done. Potato's nice.
25:27I'm just concerned on the outside of that meatball, whether it's dunked in the fryer, because it's too hard and
25:33a little bit dry, which is such a shame.
25:35Yeah, this was one where the meatballs being a little smaller would have served the dish.
25:38100%.
25:40Moving on.
25:40Next up, 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.
25:51It'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.
26:07This chef made their own pizza dough.
26:10Hmm.
26:11The New York strip, beautifully cooked. Sweet potato's 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. There 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 with a roasted tomato soup and some fries.
26:38Probably wasn't meant to have the soup half on the plate, though.
26:41No.
26:41Barely made it. Trust me. I'm glad it got on there.
26:48Fries add a great texture, and I love the approach of a soup and sandwich. A really fun kid's idea.
26:54Adding the pork belly certainly elevates it. I think the presentation of the dish, obviously, is a little bit messy
26:59with the sauce all over.
27:01We were two minutes short of a stunning dish. That's the frustrating part.
27:07I feel like I've let myself down. I feel like I've let Jeff Ramsey down.
27:14Okay, next up, this is a chicken breast turned into tenders with a caramelized bacon and pear jam and potato
27:21chips.
27:21I think it's got skill. It's elevated.
27:23Yeah, I think some of the most successful bites of this dish are that beautiful bacon jam with the chicken
27:28tender.
27:29Really amazing idea.
27:30Right, next up, this is a cherry glazed pork tenderloin with a sort of cheesy pea sauce and a crispy
27:39potato 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 kid's dish here.
28:03Lastly, these are chicken lollipops with a barbecue bourbon harissa glaze and sweet potato chips.
28:10Great way to get the kids to bed early.
28:13Is it bourbon?
28:14Nicely done.
28:15I mean, listen, we know that the bourbon gets cooked out, so we're not giving kids, you know, any alcohol
28:20here.
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 and the basic barbecue.
28:29I love it.
28:30This is elevated childhood classics.
28:33Beautiful.
28:34Really beautiful.
28:36Come on down to the basement.
28:38Shall we? Down in the basement.
28:39Okay.
28:39First up, we have fish and chorizo Monte Cristo.
28:43This is served with a spiced Concord grape reduction, as well as potato skins.
28:50It looks very appetizing, especially for a kid.
28:52Smart elevation from Monte Cristo.
28:54It's really good.
28:55Really 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.
29:06Let me tell you that.
29:08Biscuits, fluffy, layered beautifully.
29:10I'm amazed you got that done in half an hour.
29:12This brings me back.
29:13I 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.
29:19Really smart.
29:20Okay, last up, we have chicken and waffles served with a potato latke, as well as a coconut syrup.
29:28That looks great.
29:30I love it.
29:32It also has pistachio brittle.
29:34This chicken is delicious.
29:35Batter, exceptional, seasoned throughout, but the cook on it is incredible.
29:39The potato latke, as well, just going the extra mile, so...
29:42Absolutely.
29:42The chef actually used inspiration from his grandmother, who used to make latkes for him when he was a kid.
29:47Wow.
29:47Yes.
29:47Really good.
29:48Not only is it for kids and all the flavors are delicious, but it's just...
29:52Daddy, 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.
30:02Way 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.
30:18Come on, quick.
30:18Let's go.
30:19Homework.
30:20Let's go.
30:20Bye-bye.
30:22Bye.
30:25Honestly, what the hell?
30:27I mean, I love when a kid loves a dish.
30:29Well done.
30:30Give us a moment, please.
30:31Thank you, chef.
30:33Wow.
30:36First of all, basement.
30:38What happened down there?
30:39We have to take this.
30:41Monte Cristo.
30:42Delicious.
30:42Delicious.
30:43Yeah.
30:43And then the waffle and the fried chicken.
30:45Stunning dish.
30:47Delicious again.
30:48First of all, Oscar loved it.
30:49To me, it looked like a kid's birthday plate.
30:51Like, it was elegant.
30:52It was refined.
30:53It was delicious.
30:53And everyone's going to love that dish.
30:55Well done down there.
30:56Yeah.
30:56Team Ramsey, we're not on top form.
30:58Okay?
30:59I'm going to start off with a highlight.
31:00The lollipops.
31:00Exceptional.
31:01Some of the best chicken wings I've had.
31:03And it was really balanced well.
31:05I think we got top dish.
31:06I hope.
31:07And then we'll all be safe.
31:09That grilled cheese with a caramelized pork belly and the tomato soup.
31:13A little sloppy in the presentation.
31:15That pork tenderloid.
31:16What happened?
31:17She started making these cheese raviolis and then making a fresh dough.
31:20That's delicious.
31:21And then it all went apart.
31:22It'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.
31:27No.
31:27No.
31:28Not at all.
31:28No.
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.
31:37Yeah.
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.
31:48And, you know, I got it.
31:50I do it all the time.
31:50Yeah, well, you usually have an hour.
31:52Yeah.
31:52You know, you only got 30 minutes.
31:53So, like, the last second had to throw them in the fryer because they were raw.
31:57And that meatlovers pizza, the dough.
31:58You're right.
31:59The dough is undercooked.
32:00He sort of, like, made it harder for himself.
32:02Right.
32:02They're going to get me on that dough.
32:03They're going to send me in, boys, for sure.
32:07Okay, there you go.
32:11Okay.
32:12Clearly a standout dish from each level.
32:15But the winner of today's challenge, earning safety for their team,
32:20and the right to cook in that top level next time round, is...
32:47Conor.
32:49Well done.
32:54Thank you, chef.
32:56You did it.
32:56You guys earned it today.
32:57Yes, chef.
32:58Head to the lounge, please.
33:00Kick your feet up.
33:02Team Arrington is on the top.
33:04Come on.
33:05So this is what it's like.
33:07Look 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.
33:20We know what that means.
33:21Gordon, Richard, each of you must now choose a member of your team to head into the elimination cook.
33:29It's a tough one.
33:30The person I'm sending in needs another round.
33:32And that person is Amber.
33:38You had a rough one today.
33:40It needed more love.
33:42Make sure you bring that to the elimination, okay?
33:44Yes, chef.
33:45Richard, please.
33:46Who will you be sending in to the elimination cook?
33:49There was one error that was a little bit more egregious than the other,
33:53and I'm going to send that chef in.
33:55Tim, you're heading to the elimination, okay?
33:57I know you can handle the pressure up there.
33:59Come back to Team Blaze.
34:02For this elimination cook-off, you'll be working with ingredients that kids avoid.
34:08Broccoli, brussel sprouts, liver and onions, fish in general.
34:14These are the foods that kids push to the side of that plate.
34:18Your 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.
34:31Fight for it.
34:32All of you, please head to the elevator.
34:34Tim, you got this.
34:35Tim, bring the positive dad energy, okay?
34:37Let's go.
34:38Amber, don't overcomplicate it.
34:39You got it, chef.
34:40I believe in you, Tim.
34:46Let's go.
34:46Let's go, baby.
34:47Let's go.
34:48Let's go.
34:49Let's go.
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, and 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, Amber.
35:09You guys ready?
35:09We're ready.
35:10Excellent.
35:11Please get to the elevator.
35:13Come on, Amber.
35:14All right, Amber.
35:15Come on, Amber.
35:17Platform's on the move, guys.
35:20Three, two, one.
35:23Go, go, go, go, go.
35:24Go, 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, how am I supposed to cook this?
35:40Pretty, pretty, pretty.
35:42Arugula.
35:43Try.
35:44Go, Amber.
35:45Go, Amber, go.
35:46All right.
35:47Your 25 minutes starts now, guys.
35:49Go.
35:49Organize 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 going to do a hummus with that.
36:07And then we're going to marinate this squab in some buttermilk and fry it.
36:14What are you making, Amber?
36:15So I'm going to do a squab.
36:16I have some pan-roasted mushrooms that I'm going to 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, read about it, heard about it, looked at it
36:30on TikTok, anything right now.
36:34I've never seen squab.
36:36It's not just like at my grocery store when 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?
36:44How's this ready for the oven?
36:46Let's get some butter in there maybe and basically put some aromatics.
36:50Fancy poultry, I heard, always gets cooked medium rare, just like duck.
36:53So I'm going to treat it kind of like duck, I guess.
36:56You roasting it whole, then slicing it off after?
36:58Yes, Chef.
36:58Beautiful.
37:0218 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.
37:12Color.
37:12Finish in oven, yes?
37:13Get it in the fryer.
37:14Can I let these in the fryer or give them a second?
37:16I'll watch it for you.
37:16I'll watch it for you.
37:16Go in another fryer.
37:17Oh, oh, oh, ladies, ladies.
37:22Oh, he's deep frying the whole thing.
37:23It's a risky move, my boy.
37:24The delicate roti.
37:25Guys, 10 minutes to go.
37:29Oh, my lord.
37:30Oh, I can hear it.
37:31I can hear it with the twisty.
37:33As I pull this squab out of the fryer, I 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.
37:42It's ice cold inside.
37:43Is it?
37:43Yeah, ice cold.
37:44Go back in.
37:45Yeah, you can go in the oven, 100%.
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.
37:57The small pieces are done.
37:58Oh, take those out.
37:59Take those out.
38:00Yes, yes.
38:01Five minutes to go to secure your spot in this competition, guys.
38:08Okay.
38:09It's your squab undercooked.
38:11She's putting it back in the pan.
38:14I need to make sure the squab is cooked perfect.
38:17That'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?
38:39You're in control, Amber.
38:40You got this.
38:41Yes, girl.
38:42Baste that bird, girl.
38:44Beautiful.
38:46Yeah.
38:46Oh, that's looking beautiful.
38:47That's looking beautiful.
38:49Two minutes.
38:50Start plating, guys.
38:51Yes, sir.
38:51There you go.
38:52All right, Tim.
38:52Yes, sir.
38:53Artistry.
38:54Woo-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, four, three, two, one.
39:10Heads up.
39:11Woo-hoo-hoo-hoo, God.
39:17Richard, Gordon, welcome.
39:19Hi.
39:19How was that?
39:20I got to 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 with Dijon tossed potatoes and carrots
39:33glazed with harissa and honey.
39:36Shall we?
39:36Shall we taste?
39:37Yes.
39:38Yes.
39:40Yes.
39:41Yes.
39:45Mid-rare bird, you know, is exactly how you want squab to be cooked.
39:50You would think that it's undercooked by looking at it, but it's absolutely perfection.
39:55Squab has got that gaminess to it.
39:57It wants some spice, some acidity, so the sauce and just everything bringing together is a little lacking.
40:02Agreed.
40:03I just want more effort for the sauce.
40:05It 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.
40:25You 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.
40:35It is incredibly light.
40:37Does it distract the flavor of the pigeon?
40:40I think it masks it, if anything, but it doesn't taste like squab.
40:44It tastes like a fried chicken.
40:48Okay, decision time.
40:50Richard, I'm going to 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 is 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 is the fried squab.
41:26That dish was cooked by Tim.
41:31Tim.
41:33I didn't know what a squab was before today.
41:36Dude, so you 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.
41:43I know your family are.
41:44Yeah, thank you so much for this.
41:45This is like the best experience.
41:48I love that guy.
41:52Appreciate you, man.
41:54Man, that was tough.
41:57I'm bummed to go home, but I'm really proud of myself.
42:00We love you, Tim.
42:02I enjoyed every minute.
42:05Timmy!
42:06This has been, like, the coolest experience of my life.
42:09Amber, well done.
42:11That squab is cooked beautifully.
42:13You did it justice.
42:14Thank you, Tim.
42:15Well done.
42:15OK, all of you, next time, Richard, Nyesha,
42:19and myself have something very, very special brewing.
42:25Good night.
42:26Good night.
42:28Good night.
42:29I think Team Ramsey's still full.
42:32Lock in, guys.
42:33Three, two, one.
42:34Come on!
42:35Let's go.
42:38Let's go, girls!
42:40Next time on Next Level Chef.
42:43The platform, it's going to look more like a frat house today.
42:46We're heading to the pub!
42:48Go!
42:49Let'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 rocking it out one more time.
42:59Dice some butter down.
43:00Get that into your puree.
43:01Girl, I got it.
43:01I got it.
43:02You're getting in my head.
43:03You want to take the words back?
43:04You're like, no.
43:05The chicken livers were dry.
43:07Do we agree?
43:08No, we're definitely not.
43:08Definitely not.
43:09Oh, my goodness.
43:10Oh, my goodness.
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