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00:01Previously on Next Level Chef,
00:03the 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.
00:16Oh, that's beautiful.
00:19So Emerson, 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!
00:38Machete, get 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?
01:40Sit down.
01:40Take a seat.
01:41Enjoy.
01:41Sit down.
01:42Enjoy.
01:45Machete, what would you like?
01:46Uh, I want your, uh, beef wellington.
01:48Beef wellington.
01:49Anything else?
01:49Appetizers, what would you like?
01:50Scallops, please.
01:51Scallops.
01:52Love that.
01:52Dessert, any, anybody?
01:54Tiramisu.
01:54Tiramisu.
01:55OK.
01:56Wellington, Tiramisu, Scallops.
01:57Let's go.
01:57I'll put my apron on.
01:59Get up!
02:01Are you kidding us?
02:02Seriously?
02:03Ah!
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.
02:13It'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.
02:22Oh.
02:23That's right.
02:24I got this.
02:25For the first time ever, you'll all
02:28be cooking an 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.
02:39I'm scared.
02:41Here's even better news.
02:43There will be a completely separate ingredient
02:46drop for each level.
02:48Wow.
02:48The basement will have their independent drop.
02:52Middle floor will have their independent drop.
02:54And the top flight kitchen will also
02:57have their independent platform drop.
03:00So no excuses for creativity.
03:03Let's get it.
03:03Each team will have 40 minutes to work together
03:05to create one stunning cause 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.
03:23The approach is always the same, quantity and quality.
03:28Yes, Chef.
03:28Yes, Chef.
03:30Team 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 Ramsay, listen up.
03:4620 minutes later, you'll be serving a showstopping meat
03:49entree from that top level kitchen.
03:52Yes, Chef.
03:52Yes, Chef.
03:52OK, 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.
04:02That'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, Winnie.
04:08Because we're going to be in the kitchens cooking
04:10alongside you, we've asked some very special friends of ours
04:14to come in and taste from your courses
04:18and determine a winner.
04:20Now, please welcome three of the most incredible chefs
04:22in the world, seven Michelin stars between them.
04:27Give it up, guys.
04:29Let's go.
04:30Let's go.
04:35First up, let me introduce a phenomenal chef.
04:38He holds two Michelin stars and our host and mentor of Next
04:42Little Chef Brazil, Alex Atala.
04:45Welcome, Alex.
04:46Chef Alex Atala just looking at me.
04:48Bucket list.
04:50Bucket list.
04:51Now, holding two Michelin stars for his flagship restaurant,
04:55A 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
05:19of three Michelin stars.
05:20Give it up for Claire Smith.
05:22Woo!
05:23Woo!
05:24Claire Smith.
05:25Wow.
05:26We are a band of wild females, and we are in the presence of greatness.
05:33This 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
05:47to give your dish some personality.
05:48Really make it stand out.
05:49Absolutely.
05:51Andrew.
05:51And most important, 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.
06:01Yes.
06:02Head to the elevator, and I'll see you shortly.
06:04Good luck, guys.
06:04Let's do it, baby.
06:05There we go.
06:06The pressure is definitely on, and then you bring these three
06:10from the cooking heavens, and to judge us is huge.
06:16Yeah.
06:17Yeah.
06:18Let's get it, 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.
06:32This 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.
06:52Yes.
06:54Yes.
06:54Yes.
06:54Let's go, team.
06:55Come on, Chef.
06:55Chef.
06:56What are we thinking for an app?
06:58I want some femininity in it, and I want some softness.
07:01I like that.
07:01Is that okay with drawing from your femininity?
07:03Let's do it every single day, Chef.
07:04Beautiful.
07:05Yeah.
07:05And who's doing what?
07:06Sauce.
07:07Protein.
07:08Garnish.
07:09Garnish.
07:09You've got the knife cuts, bro.
07:11I can help with garnish.
07:12Bag team garnish.
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.
07:20Okay.
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, is to wow these Michelin stars, chefs, and judges.
07:33Do we have a plan coming in?
07:35I'm fish.
07:35Okay.
07:36Saucie.
07:36Okay.
07:37Veg, veg, bread, veg.
07:38Starch.
07:39Starch.
07:39Okay, let'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 what's going to be on that platform.
07:45I'm here with you, I'm cooking with you, I'm running with you.
07:47Let's make the dish look like it's a restaurant plate, obviously.
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!
07:58Right, first time ever, restaurant service, 22 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, but you guys need to lead it.
08:17Platform's coming down, guys.
08:19Ooh.
08:19Game day, baby.
08:21Let's go.
08:22Whoo!
08:26Oh!
08:28We have scallops on the right.
08:30We have scallops.
08:31Scallops.
08:31Scallops.
08:32Scallops.
08:32Yes.
08:33Ooh.
08:34A giant thing of scallops on my bone.
08:37Oh, I see miso, white miso, and sake.
08:41I got to make a miso-sake butter to baste these bad boys in.
08:45We have peas for a sauce.
08:47You have white wine here.
08:48Oh, white wine.
08:50Green, yes.
08:50Beautiful shallots.
08:51Garlic.
08:52Lemon and orange.
08:53Yeah.
08:53Great.
08:54Watch out.
08:55Ooh la la.
08:56I have citrus and pea sprouts.
09:00Radishes.
09:02You know, I'm feeling confident, but at the same time, this challenge is not about individual
09:06skill.
09:06It's really going to come down to communication, teamwork, and strategy.
09:11Oh, we want these micro-greens.
09:13Enough for 22 dishes.
09:16Good job.
09:16Good job.
09:17Okay.
09:17What did we grab?
09:19Scallops.
09:19Yes.
09:19Beautiful.
09:20So what are we thinking, guys?
09:21We have no time.
09:22Okay.
09:22Time is of the essence.
09:23Sake miso, scallop.
09:24A miso, scallop.
09:25Okay.
09:26I say no.
09:27I want to go more citrus in French.
09:28I like citrus.
09:30I 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.
09:36It's scallops.
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.
09:50I can do that.
09:51All right, guys.
09:52Our 40 minutes starts right now.
09:54Let's go.
09:55Let's go.
09:5622 perfect dishes.
09:58Season the miso, season myself.
09:59Okay, Matt.
10:00What 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.
10:08The 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, okay?
10:30Heard, chef.
10:31Heard, chef.
10:31Heard, chef.
10:32And just pour that same pickling over each one of them, okay?
10:34Cooking'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, and how are we incorporating the basil?
10:46Is it going to be a green vinaigrette, or is it going to be...
10:47It'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.
10:55Come on, guys.
10:55Leave yourself time on the back end.
10:58Machete, you good?
10:59How you doing, machete?
11:00I'm making a 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 serum?
11:06Yeah.
11:06Okay.
11:07Nice.
11:07Yeah, after I serum, yeah.
11:08Don't be too delicate, okay?
11:09To me, a perfect scallop should be treated just 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.
11:23There 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.
11:33What do you think?
11:35I don't want rubbery scallops, okay?
11:37I don't either.
11:37I don't either.
11:39These are...
11:40Almost.
11:41Almost.
11:41Almost.
11:43Oh, these are so pretty.
11:4622 minutes left, guys.
11:4822 minutes.
11:49Heard 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?
11:59The peas.
12:00What puree, guys?
12:01I thought we did a puree.
12:02If we need to, we need to hurry it up.
12:04Let's go.
12:04Yeah, where the hell is the pea puree?
12:06Like, I thought we agreed on that.
12:08beginning of this this menu do we need the puree i think i said no to the pea puree did
12:12i say no to
12:13it i love the idea of a puree on the bottom to anchor it you can make a sunchuck pea
12:17puree yes
12:18i can do that where's the puree where's our puree to be honest i thought danielle was on the puree
12:23i thought she was on sauce and puree and there's a little bit of rubbing of shoulders here this is
12:29a team challenge lo and behold we have no pea puree please make sure you talk to each other
12:35like what are y'all thinking
12:42do we need the puree the more things you put on the plate the judges are going to have more
12:47things
12:47to point out that aren't right simple let's skip it yes chef guys 20 minutes left and we play in
12:5313
12:53minutes all right team blaze we're gonna grab it all okay here we go it's moving when the lights
13:00green it's go time yeah let's go all right grab what we can salmon grab what we can
13:09this is what i do crispy skin seasoned perfectly let's get it let's get a salmon take a salmon herbs
13:17garnish do we get a starch this is crazy to me there's so many potatoes really we're making one
13:24plate but we're doing it 22 times yeah we got a starch grab it empty it out boys empty it
13:30out
13:32got the capers got the capers you got them okay good richard yes what didn't you grab we grabbed it
13:38all we want it all we want it all let's go oh my gosh i get to wear the apron
13:47i think if we have those
13:48potatoes tossed in a green sauce then we're good i love this part of my job but yeah there's a
13:54lot of
13:54pressure the asparagus we only need the tips the fish make sure that that skin is really dry all
13:59right gentlemen here we go our 40 minutes starts now let's go boys come on you boys in blue let's
14:04get organized first you got a chef knife i could grab chef knife over here here i love that i
14:10get
14:10to cook with the team today give me an apron and a t-shirt and a chef's coat and let's
14:15go
14:17we got chef richard blaze on our squad i've never seen anything like this look at that
14:26this would make a killer video okay it's got to have big flavor this is a very simple dish but
14:30it's got to have big flavors yeah yeah chef right this way welcome thank you we're cooking for 22 people
14:42and we're cooking for an esteemed panel thank you thank you i don't want to fail today i don't want
14:50my team to fail today some water for you sir the number one thing that's got to get going in
14:55the
14:56potatoes so i'm going to jump in with you please tim you ever cook for a lot of people like
14:59holiday
15:00dinners and stuff ah that's about as big as it gets honestly okay normally it's just a few people
15:04here and there how many people how many people we're talking like 10 max so this is the first
15:08time for you then right absolutely yeah this is the first okay as a social media chef this is not
15:14something that i ever get to experience i'm feeding people who fit around one table so to put 22
15:21beautiful plates together it's out of this world guys you know uh the doberman pinchers right yep you
15:26know how their ears stand up when we're talking to each other that's how we are today yes chef yes
15:31yeah all right christian talk to me about this sauce yuzu capers is this a tartar sauce a remoulade
15:38this is going to be a remoulade i don't want tartar sauce unless it's fried remoulade is going to give
15:41brightness to that pine-seared fish okay got it make sure that this holds on the plate yeah i don't
15:45want to break it either chef okay got it i love it uh jared i want to do a demo
15:48on the asparagus yeah
15:50listen dude just be light with this especially you you're a strong guy yeah the skinny ones we don't need
15:54a lot of feeling right beautiful all right yep we want to see that we feel got it okay
15:59let's go 35 minutes left yes chef oh the potatoes cooking okay good okay darian now listen you do
16:06fine dining so we do baby yeah tell me about your restaurant it was not the first upscale jamaican
16:11restaurant in the country too really in buffalo yeah people always ask me is here a need for jamaican
16:17food i'm like no but if you make it they'll come right well there's always a need for delicious food
16:20right yes okay it's a little pressure the main part of this dish is a protein and that relies on
16:26me
16:27to make sure that's perfect let's go how long are you going to be on those radishes buddy
16:33matt come on buddy yes sir yes ma'am you're not going to get your time back yes chef yes
16:38you guys want this or not yes the intensity is astronomical machete yes i want a nice beautiful
16:45miso on that what a plenty okay yes everybody happy with the dish very very happy i'm gonna do nine
16:50of
16:50these just for the just for the judges okay yeah separate them separate judge
16:57i need scallops here piece of glaze over the top let's go start plating guys start plating
17:02all right i got scallops machete you have to move guys let's go come on baba come on baba two
17:08at a
17:08time guys are we saving the most beautiful plates for the judges these are the judges okay look they're
17:12already ready to go as they are okay just at the end put it at the end all right behind
17:16behind
17:17we need one more scallop for this i need more scallop guys we need one more scallop and i need
17:21this to have more miso 90 seconds guys these are our judges i want them to have extra citrus doors
17:27open
17:28guys start loading i need 22 dishes in that elevator now let's go let's go you have the judges dishes
17:35danielle right don't forget which ones they are please judges dishes or where where's the judges i'm not
17:44really set aside these scallops perfectly for the judges i waited to cook them to the very end where's
17:51the salt where's the vinegar doors are closing machete get in get in come on machete
17:59machete
17:59machete
18:00get in take it take it we got it we got it we got it we got it come on
18:02machete
18:03whoa great job good job guys i'm proud of you love you i love you too
18:10big guy i ain't ever seen myself move that fast wow
18:17i'm gonna set my silver tray down and we're gonna play
18:22smiles chefs it's an absolute privilege and an honor to have you with us today thank y'all for
18:27being with us thank you it's good how you doing ladies this evening
18:34this looks great i'm very healthy as well how are y'all good evening chefs thank you so much for
18:41being with us today we're starting you with our first course of the night we have a beautiful miso
18:46and sake seared scallop you notice the beautiful peas in season so we wanted to grace you with a
18:51radish and pea salad with some of that pea sprout on top to lift the dish uh what are y
18:56'all sipping on
18:57tonight i deliver my best performance today the machete comes over what y'all sipping on what
19:06y'all sipping on white white it's gonna go perfect with this thing yes sir scallops with the white hey
19:12that's how they do it in texas y'all enjoy have a beautiful evening it's colorful isn't it that's
19:18good let's do it yeah let's get in there but they are beautifully quick scallops aren't they really
19:28perfectly cooked yeah really nice caramelization on them just a little bit medium rare in the center
19:34beautiful do you get any miso no no what was the vinaigrette curb oil or basil oil it's still missing
19:43a kick you want something distinct about the flavor they play safe everything seems very very
19:49nice yeah but nothing like really punchy to make you go oh wow i'm gonna remember this dish forever
19:58that's the only but it's it's a really lovely place of food yeah the platform is moving here we go
20:06three two one let's go let's go oh shoot lamb loin filet filet filet filet we definitely want to go
20:15with the filet instead of the lamb loin there's mushrooms here parsley left we got mushrooms i got
20:19garlic we need veg veg potatoes we got potatoes or not uh hey you want pork do we want potato
20:26we want
20:29potatoes take it take it take it some chili oh my god oh my god love that okay great grab
20:39here
20:40really good do we want to do anything with these tomatoes good news is filet yes yes tarragon maybe
20:46for the sauce and there's well peaceful mushrooms my tacky mushrooms port wine sauce so we reduce that
20:51down i was thinking also throwing in some plum for sweetness plum and port wine yes yeah good love
20:56the idea chef if you could start the cream sauce first on the mushrooms cole was like you could tell
21:01she's done this before the balls to be like chef ramsey gets started on the mushrooms like oh my god
21:07okay okay ladies uh 40 minutes start now let's go ladies tell me who's doing what please uh me and
21:14gabby
21:14are starting on the filet good i'm doing the uh port wine sauce chef good and then uh amber how
21:21you feeling
21:21girl i feel good i'm gonna do like one inch cubes is that okay beautiful and are you calling us
21:26we're
21:26right here yes afterwards get that cream in the pan yes yes i'm gonna go straight to do that next
21:30i
21:31have one job basically today and it is to get the potatoes right this is so scary who knew food
21:37could
21:37be so scary i think the heat's a little hot yep we're not gonna overcook it right nope nope all
21:46right
21:46you see this white stuff coming out of the salmon that means it's getting overcooked but the skin is
21:50super crackly dude you happy with it yes sir okay thank you yeah everyone in our dining room is a
21:55vip right
21:56yes sir i say that in my restaurant i don't care who you are if you're in our restaurant you're
22:00a vip
22:00yes chef chef how are we feeling about crispy shallots uh i kind of like it you guys okay with
22:06crispy shallots yes i love crispy shallots yes i noticed that we have a ton of shallots i can shred
22:11these things up on the mandolin and just toss them in the fryer hit them with some salt and they're
22:15good
22:15to go 18 20 22. all right our plates are laid out tim what's going on with the potatoes dude
22:21i think
22:22they're good but if you want to double check they might need another 60 seconds okay in 60 seconds
22:28grab them out let them cool a little bit before we toss them in the chimichurri right yes chef so
22:33lots
22:34of oil in there get them nicely seasoned speak all season from a height so then look it's all from
22:39a
22:39height so look in there okay give me an idea how excited i am to have claire smith here that
22:45woman is a
22:45powerhouse good and then one more five is enough 22 felis at one time is a little outrageous do not
22:54overcook your steaks okay ladies we are 10 minutes down 30 minutes to go we're in great shape we are
23:01moving ladies yes we're plating in five minutes chef how do i get more color on these you don't want
23:11too dark are they crispy they're crispy okay then then they're done all right how are we doing on
23:16the potatoes these potatoes are cooked no you said 60 seconds oh i have one job here really and it's
23:24these potatoes but i look over and i see christian's got it under control how we doing dude potatoes a
23:32little over these michelin star chefs are about to taste overcooked potatoes that's not going to happen
23:40yes the ones that are smashed and broken okay we're not going to play if you say i got this
23:45don't worry about it then i'm going to walk away from you and be like you got it so i'm
23:49a little shocked
23:55all right christian that's all of them be really mindful of them the ones that are smashed and
24:00broken okay we're not going to play we're not playing can i separate them yeah can you do that can
24:05you i mean if you got time they're definitely overcooked i can see it on chef blazel's face like
24:10we shouldn't serve this we're plating in five minutes
24:15how far for those mashed potatoes probably like five minutes yeah great let's go ladies we got this
24:21yes chef how's that sauce coming along chef i'm giving a taste right beef stock that's on there now
24:27reducing down put the uh butter in there at the end it's gonna be delicious oh yeah okay mushrooms in
24:34a
24:34creme bacon is nice and reduced down get it nicely caramelized love that there you go we're working
24:42as a team ladies garden girls i'm putting the asparagus back in here okay okay darian is the
24:51fish ready to plate yes chef it's go time guys let's go plate plate potatoes in the middle are you
24:57trying
24:57to hide them yes okay just give me one that i can see though is that enough for 22 plates
25:01i think so okay
25:02let's go team blaze come on boys in blue boys in blue okay stop putting the asparagus in the same
25:07place it's not preschool yeah let's go this plate has got fingerprints all over it you're gonna serve
25:11that to alex atala fingerprints claire smith is gonna destroy you guys for this let's go who's wiping
25:16plates i got greasy hands here the elevator's coming in two minutes we got to get these plates in that
25:20elevator i'm really stressed right now i don't think i've ever dressed more than four plates at once so
25:27this is just absolute madness does every plane have everything we need on it we gotta have a plan when
25:32the door opens let's go you gotta go you gotta go elevator's open let's go plates gotta go right
25:36now let's go let's go right now two minutes leave them go go go two minutes go go go let's
25:41go let's go
25:42no no no oh you're taking the place from here yeah let's go okay let's go this floor is slippery
25:46be
25:46careful guys we gotta go everyone everyone how many plates do we have left let's go someone's gotta go
25:51back two left i got it i got it i got it go go go go go go which three
25:55are for the judges
25:56these three you and me you and me you and me not this one you and me not that one
25:59not that one
25:59got another one from the tray i got plenty of time plenty of time good luck let's go wipe wipe
26:11chefs good evening wonderful thank you thank you go right here excuse our size small guys
26:21chef tim will explain the dish for you tonight we have a pickled citrus remoulade with a pan seared
26:28salmon chimichurri potatoes as well as a melange of vegetables okay well it looks great thank you so
26:34much thank you very much thank you the sauce fits well with everything the sauce it's got a really nice
26:42acidity it's super fresh it's a lovely sauce but i could have easily had more seasoning yeah salmon's
26:47perfectly cooked a lovely crispy yeah it's really clever cooking really good use of ingredients
26:54the potatoes over cooking yeah i wish they'd played stronger with some of the flavors
26:59be a little bit more bold with that yeah really absolutely we start placing in seven minutes ladies
27:06all right chef come on reduce reduce reduce let's go the sauce isn't reducing fast enough i gotta get more
27:12pans and separate so that way there's less to reduce i know time's ticking how's that coming down
27:18now i just separated yeah smart smart smart this is it here right yes that is the money girl i
27:25can
27:25feel it in the air ladies it's winning it's winning we're going to go all hands on deck now with
27:30the
27:30potatoes yes chef okay on there and squeeze good girl beautiful lady we got this we got this the potatoes
27:39better be right you cannot mess anything up though it's all so okay i'm hoping there's enough butter
27:45and richness i'm hoping i seasoned it perfect okay ladies let's start dressing let's go we're gonna go
27:50palm swoosh filet middle mushrooms a la creme on top and then the wine sauce right around that elevator's
27:57gonna be here any minute now let's go let's go come on let's go we got this
28:04this is a sauce boat for the judge's plate don't sauce those plates okay
28:10i got it let's go let's get the plates on there okay hurry it looks beautiful let's go 90 seconds
28:18to go seriously to me cole go baby hold up server give me a server there's one more there's one
28:25more
28:25plate here as well we need the greens i got it i got it one more is missing greens one
28:29more i'll break
28:30it off i got it i got it consistency the name of the game yes yes thank you thank you
28:36good job
28:44here we go here we go
28:50it looks pretty oh no it looks great thank you
28:54it looks pretty interesting tonight for you we have a beautiful filet with a caramelized plum import
29:01wine reduction a mushroom a la creme and some infused palm puree with a pickled blackberry wow thank you
29:18thank you very much thank you very elegant presentation yeah it's very refined isn't it
29:30i'm impressed that they made like a meat based sauce in such a short time the sauce is really
29:36nice i wish i had more actually it's a classic fillet of beef but beautifully done my fillet it is
29:44lightly overcooked maybe too caramelized okay yeah dry sensation yeah seared too hard the potato puree could
29:52be even softer more luxurious yeah yeah a lovely lovely plate of food again all three plates of food are
30:00really nicely executed really beautiful choice yeah judges how was that incredible
30:14should we start with the appetizer appetizer was beautiful lovely colors scallops cooked perfectly
30:21the only thing that we said was slightly on a negative on that of course is that we thought the
30:26the miso was very subtle interesting would i love to have like a real kick of some sort all right
30:33what do we think about the middle floor for me salmon was perfect nice combination nice contrast between
30:41flavor and acidity but we expected a bit more from the potatoes yeah and that's the most beautiful course
30:48um from the top floor the fillet yeah i mean i think it was the most visually beautiful dish the
30:53most uh
30:53refined elegant dish there's nothing else about that dish it was just it was perfectly executed well
30:59there might have been some comments about some of the beef being slightly over charred around the edges
31:06as in over sort of caramelized yeah seared a little bit dry on the edge
31:14damn okay right um i guess the big question is what was the best course of the night
31:21and most importantly the least successful dish the dish that will take them into the elimination
31:26was really hard because all three were really good was yes to pick a winner but the harder one was
31:31actually to pick the bottom tea
31:43welcome back wow seven michelin stars between the three of these chefs is crazy i am more nervous for
31:54this judging than i have been for the entire competition alex claire and andrew have given us
32:00their decision and it wasn't easy let me tell you claire how would you round up the experience i mean
32:06all
32:07three dishes were superbly executed it was so so close so i think you all did incredibly well
32:13that means a lot listen please give these three incredible chefs a big round of applause thank you guys
32:19andrew alex and claire thank you
32:25let's get back to business because you all cooked as one dynamic team you'll all be judged as one
32:33dynamic team the team that cooked the most successful course of the night will be safe from elimination
32:39and we'll be cooking on that top level next time round however the team with the least successful course
32:47for the first time ever will all go into the elimination cook-off together
32:56and one of you will be eliminated okay guys the team that delivered the best course of the evening
33:06as judged by our michelin-starred chefs was
33:14team blaze
33:15let's go boys in blue head back to the lounge
33:24on three blaze one two three blaze
33:30you heard our judges this came down to very fine details
33:36the team that created the least successful course of the night and who will be heading into the
33:43elimination is
33:47team errington
33:50wow we live as a team and we die as a team not one of us will take the sword
33:55team ramsey you're all
33:57safe well done good job truly well done good job okay team errington you're all gonna get a chance
34:05at redemption we're giving you a second chance to impress with scallops 25 minutes to create a
34:12reimagined scallop entree understood yes chef okay head to the elevator i'll see you soon good luck guys
34:19good luck good luck head up guys don't cook those scallops too early all the way to the end yes
34:25we got this
34:30let's do it y'all just cook let's cook baby coming right here i'm on the end i'm over there
34:37this is
34:37me we are a team but it really does kind of feel like every man for themselves to be super
34:43honest okay
34:43team errington how are we doing we doing good and i'm not going home so you basically had a warm
34:48-up
34:48cooking scallops and now you get to do it to keep yourself in this competition right you have 25 minutes
34:54to cook the most delicious most beautiful scallop entree heard ready to go let's lock in on the door
35:04it's on the way when it's green let's go
35:09let's go team errington
35:12grab your scallops big flavors right chicken skin you got purple potatoes the first thing i see is
35:19purple potatoes and then i see bacon i have all the ingredients i wish for now just cook them right
35:24oh my gosh i got the potatoes the pomegranate cilantro a little herby salad okay danielle you can
35:30really cook now grab the risotto risotto in 20 minutes it's gonna be risky but i can do it all
35:36right less than 10 seconds grab it or regret it grab it or regret it let's go 25 minutes starts
35:44now
35:48machete so you got your scallops risotto that's classic classic a classic risotto takes 20 25
35:54minutes that's bold because you gotta babysit that i love that you're getting going with it thank you
35:58chef a risotto in the elimination round is mad in itself have you seen my skullet i'm a freaking
36:04bad scientist in the kitchen if i'm going out i'm going out with a bang come on baby
36:11okay matt what do you got now i've got a purple potato is going to be a puree okay with
36:16a bacon
36:17jus okay and i'm going to fry up a little parchment to go on top pretty classic pretty straightforward
36:22okay okay keep going on the puree that takes some time thank you sir come on baby okay danielle what
36:27dish are you making so we're going to do a crispy smashed potato with a cilantro aioli and a hard
36:32seared scallop with a citrus chili vinaigrette and a little pomegranate to finish okay i like it keep
36:37going keep going okay that is rustic that's her thing rustic joyful food just like every day for
36:42you right absolutely we're just cooking all right connor what do we got i'm gonna do a little plan
36:48of tostada okay pineapple salsa all right okay i love it i'm a california boy so tostadas right in my
36:54wheelhouse here you've done this before yeah yes chef for our next way all right matt how are the
37:01potatoes good i just need to rice and those purple potatoes can be really starchy
37:0610 minutes to go and you're keeping an eye on these scallops yes sir about a turn yeah
37:12come on baby oh that's not working what's the matter um the potatoes are struggling so i want
37:18these guys to get nice and crispy for the base okay we need to crisp these baddies up what is
37:22that in
37:22the pan breakfast oh is she frying she's gonna fry them all right everyone four minutes left yes chef
37:3030 seconds to finish these guys you are done oh you're pretty okay you got your risotto is it
37:37done you almost almost can it's almost there just make sure it's cooked hurt chef all right matt are the
37:43scallops cooked done two minutes left it's time to play bring it together yeah it's not a potato challenge
37:52it's a scallop challenge let's go scallops butter lemon guys come on i want you to think about do i
38:00have
38:00everything on the dish five four three two one stop cooking wow guys
38:14nice gordon welcome you know insanity in the best of ways a hard cook with four people up here and
38:20nice you'll be proud to know that your whole team pushed right to the end there and cook their hearts
38:25out for sure i believe it let's get into this so this is a scallop tostada with a pineapple salsa
38:35beautiful presentation i love the sort of bright citrus notes coming from the pineapple it's got
38:41the right cook on the scallops caramelized on the outside just opaque succulent in the center this is
38:46delicious okay next up we have a seared scallop with a smoky risotto and a salsa verde
38:57scallop is cooked beautifully i love the caramelization rice could do with another 90 seconds
39:02i'll be honest just visually to the eye you can see the kernels bright white they need to be
39:06translucent and clear the risotto is a little bit tight but balanced really nicely okay next up we have
39:14a pan seared scallop with crispy potatoes and a little bit of pomegranate seeds cilantro aioli as well
39:22the scallop is cooked beautifully i love the tang and the freshness coming off of the pomegranate
39:26it's a really bright note scallops cook beautifully it's a shame because the garnish is clumsy and the
39:32scallops get lost in translation potatoes could have been a little bit more crispier they taste a bit greasy
39:38lastly we have a seared scallop with a purple sweet potato and a bacon jus
39:47it's really difficult to turn those purple potatoes into something unique because it's a little bit
39:51starchy it needs some help in there this bacon i want more of that and less potatoes for me my
39:58scallop
39:58was under done could have used a few more minutes in the pan or some basting but otherwise flavor
40:03incredible okay gordon i'm going to start with you which scallop dish was your least favorite
40:12the dish i'm going to eliminate tonight is
40:19the scallops with the crispy potatoes and the bacon
40:24naisha same question to you which scallop dish will you be eliminating the dish that i'm eliminating is
40:37going to be the scallop with the purple potato gordon your vote is for the scallop dish with
40:44the smashed potatoes yes that dish was cooked by danielle and naisha your vote is for the scallop dish with
40:52the purple potato puree yes and that dish was cooked by matt which means that i have to do
41:00ah something that no one likes to do when we're up here i have to cast the deciding vote
41:05you both deserve to stay but unfortunately it's a competition and only one of you can move on
41:12the dish i'm eliminating tonight
41:20it's the scallops with the
41:25the scallops with the purple potato matt i am so sorry dude matt's going home oh
41:34matt your joyful soul has been welcome on team errington and i know that you will be missed we wish
41:40you all the best thank you chef besides being married to my wife my kids and my grandkids this is
41:45number four that's what i'm doing this for you've done them proud my man let me tell you and uh
41:52now
41:52you've made me the oldest in the competition gordon represent you're never too old to chase dreams
41:58that's what i say all the time say goodbye to your teammates and head the other way to move around
42:03thank you well done thanks for this chance man it's been awesome keep it going keep it going
42:08well done we're one person down on team errington but we're not out you were great today in that
42:17service i'm proud of you and you will be great tomorrow what a day but i'll be honest if you
42:22thought today was tough it's child's play in comparison to what we've got for you next time
42:27round good night great job man damn your team's going down faster than the titanic we've been in
42:34elimination every cook so far oh my god god next time on next level chef good morning chef how are
42:45you
42:45in phoenix who's this this is my son oscar is he our judge for the day we've got 30 minutes
42:52to
42:52reimagine a childhood classic let's do it for the kids go go go i got haddock donuts and cheese what
42:59am i
42:59gonna do we are cooking is it hot enough you can't do this to me today i'm gonna miss the
43:06fabulous you gotta stand you gotta say it's supposed to be a child of memory not a nightmare
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