- 3 minutes ago
Next Level Chef - Season 5 Episode 9 -
Ale's Well That Ends Well
Ale's Well That Ends Well
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00:01Previously on Next Level Chef, who is this?
00:05What's up, baby Ramsey?
00:07You've got 30 minutes to reimagine a childhood classic.
00:10Let's do it for the kids.
00:11You'd like a little piece of chicken.
00:12Danny.
00:13The winner of today's challenge, Connor.
00:15Who will you be sending in to the elimination cook?
00:18Tim Amber.
00:20Very different place.
00:21Very different.
00:22I'm eliminating the fried squab.
00:24That dish was cooked by Tim.
00:26We love you, Tim.
00:27And tonight, we're heading to the place.
00:29Oh, all right.
00:31Platform, it's going to look more like a frat house today.
00:34You have to get your beer.
00:36Oh, no.
00:37Who's up for a little game of beer pong?
00:40I do not have time to play beer pong
00:42in the middle of this challenge.
00:44Dice some butter down.
00:45Get that into your puree.
00:45Girl, I got it.
00:46I got it.
00:46You're getting in my head.
01:04Welcome back, guys.
01:05Come on in.
01:07How are we feeling?
01:08Good.
01:09We've all made it to our top 10.
01:11Come on.
01:13Woo!
01:14Woo!
01:14Woo!
01:14Top 10.
01:15Woo!
01:16I'm so excited.
01:17Quite a significant turning point in this competition.
01:21One of you will win that check for a quarter of a million
01:23dollars, plus that incredible mentorship.
01:27I can almost taste this $250,000.
01:31Like, I really have a shot at being next level chef.
01:34There ain't nobody in front of me that I see.
01:36Top 10, baby.
01:38How about that?
01:38Baby.
01:39Baby.
01:39Well, you know, I've been hanging out with Machete too long.
01:41Guy calls everyone baby.
01:43Take a moment and think about it.
01:45Think about why you're here.
01:46Some great chefs have already left this competition.
01:48But you keep raising the game.
01:51Keep that up.
01:51You know that you're only as good as your last dish.
01:55So let's make today your best.
01:58Right.
01:58Are you guys ready for your next challenge?
02:00Yes, chef.
02:01Good.
02:02We're heading to the pub.
02:04Whoa.
02:06All right.
02:07Today's challenge is all about cooking with beer.
02:12Epic.
02:12Not drinking it, Machete.
02:14Ah.
02:15Cooking with it.
02:16Listen, a crispy fried cod might call for a bright, punchy lager to make a batter.
02:21Or you could pair a beef short rib with a rich stout to develop a deep, flavorful braise.
02:26Cooking with beer.
02:27I'm kind of excited for that.
02:28I've been a home brewer for the past 15 years.
02:31Beer is near and dear to me.
02:33Have any of you ever worked in a bar before?
02:36Good.
02:37Good.
02:37Those pouring skills may come in handy because all the beers are going to be served as they should be.
02:43On tap.
02:44Yeah.
02:44The platform, it's going to look more like a frat house today.
02:48Team Arrington, thanks to Connor, we are cooking on the top level.
02:53Woo!
02:54Finally.
02:55Yes.
02:56Team Arrington, head to the elevator, please.
02:57Wow.
02:58That's cool.
02:59There it is.
03:00Machete, what's your favorite beer?
03:01Modelo time, baby.
03:02Do not need to call me baby.
03:11All right, we got this?
03:12Yes, we got this.
03:14Oh, that looks good.
03:16Being with Connor and Machete is such a gift.
03:19Both those guys can cook their little butts off.
03:22The strength of our team really can determine the outcome of the competition.
03:26We have made it to the next level.
03:29Oh my gosh, I'm nervous.
03:31Damn.
03:33Open sesame.
03:42All right, ladies, let's get it.
03:46Back in the basement, baby.
03:48Back in the basement.
03:48The basement is giving me like a dive bar vibe down there.
03:52Oh, damn, my knife's bent.
03:54I've cooked a beer before.
03:55I'm going for the stout.
03:58Strong, bold, flavorful, just like me.
04:03Delicious.
04:05Good luck.
04:06Let's go.
04:07Let's go, chef.
04:07Let's get it, baby.
04:08Let's go, boys.
04:09Feeling good, right?
04:10Yeah.
04:10Okay.
04:11You know the drill down here, right?
04:13We get what we get and we don't get upset.
04:14So the first grab is protein and beer.
04:17You'll be able to see right away, sort of like, okay, that's the flavor there.
04:20Here's my protein.
04:22We're pretty comfortable with beer pairings, right?
04:24Yes, chef.
04:26Let's just take a look.
04:27One, two, three, four.
04:28Chef, let's go.
04:30Come on.
04:31Right, the pressure is on.
04:34Both Richard and Aisha are down to three chefs.
04:36They're obviously desperate.
04:38So we're going to grab the protein.
04:39Yes, chef.
04:40That comes down.
04:41Tilt the glass.
04:42Pour gently.
04:43Don't whack it all the way through.
04:45And then as it starts to fill up like that, shh, and like a centimeter head, yes?
04:49Yes, chef.
04:49I want you guys to keep this momentum up.
04:52Yes, chef.
04:53Do not let yourselves down.
04:54Let's go, line up.
04:55Here she comes.
04:57Let's go.
04:58Let's go.
05:00Let's go.
05:01You earned it.
05:02You did it.
05:02Have we worked with beer and food before?
05:04Oh, yeah.
05:04Oh, yes.
05:05Yes.
05:05Well, I don't know about you guys, but I want to hold it down up here.
05:07Yes.
05:08Right?
05:08One, two, three.
05:09Hey, man.
05:10Let's go.
05:11Line up.
05:12All right, guys.
05:13You got your mugs?
05:14Yep.
05:14Amazing.
05:15Think about that strategy and how you're getting that back to your station and how you're pouring
05:19that beer.
05:20Right?
05:20Tilt that glass.
05:21It's Oktoberfest, baby.
05:22Let's run it.
05:25Platform's on the move.
05:28Protein, let's go.
05:29Let's go.
05:29I see beef.
05:31Beautiful New York strip.
05:32It looks so dang good.
05:34Grab your beer.
05:34Grab your beer.
05:35Oh, my beer.
05:35I'm so sorry.
05:37Stout beer and a steak.
05:39Got onion here.
05:40What can I make with this real quick with beer?
05:42Oh, my gosh.
05:43French onion soup.
05:45Come on, guys.
05:46Grab ingredients, guys.
05:47Oh, chicken leg.
05:48I'm grabbing the humble chicken leg.
05:49You have to get your beer, please.
05:51I'm not a bougie.
05:52You do not want this without your beer being filled, guys, right?
05:55Let's bring some more California energy.
05:57A Mexican lager and a chicken leg, and I will take that any day of the week.
06:01I'm going to take a duck breast.
06:02I've never cooked a duck breast.
06:03Duck breast.
06:04I love it.
06:05Oh, gosh.
06:05The beers.
06:06Belgian cherry.
06:07Okay, we're going to go cherry.
06:08There happens to be this cherry ale right below the duck.
06:11So, cherry ale it is.
06:14Chipotle.
06:15Oh.
06:16On your mark.
06:17Get set.
06:18Go.
06:19Let's go.
06:19Grab your ingredients.
06:20Golden ale.
06:21Chocolate IPA.
06:22Mexican lager.
06:23Venison loin.
06:25I've never made it before, but okay.
06:27Ladies, stout.
06:29Pilsner.
06:29I grabbed the stout.
06:30I know it complements red meat.
06:32I got halibut over here.
06:33Halibut's over here.
06:34Grab your ingredients.
06:35I grabbed the haddock.
06:37Why is it so hard to hold everything right now?
06:39And I'm like, oh, my gosh, I have a beer glass in my hand.
06:42I'm going with a light beer.
06:44From the moment I open the tap, it's foam.
06:47Oh, no.
06:49I'm going to do another one.
06:50I know there's extra mugs somewhere.
06:52Where are they?
06:53Ladies, let's go.
06:54Let's go.
06:54I got them.
06:55I got them.
06:56What do you need?
06:57I don't have enough beer.
07:00Oh.
07:01What is that, chef?
07:02That's a camera.
07:03It's a camera?
07:03Good.
07:04There you go.
07:05Man.
07:06Quick, quick, quick.
07:06Grab, grab, grab.
07:07Here we go, guys.
07:08Platform's on the way.
07:11And let's go.
07:11Let's go.
07:15Let's go.
07:16Chicken livers, no, I don't want those.
07:18All I see is a bunch of junk.
07:20Corned beef?
07:20That's it.
07:21I have it right here.
07:22What beer pairs well with corned beef?
07:24I'm going to go Pilsner.
07:26It's so salty.
07:27I'll go light, so I go for the Pilsner.
07:29Protein and beer.
07:30Squid, chicken livers.
07:32Chicken liver?
07:32Nobody wanted it, so they're like, I guess you're going to have to do something with this.
07:36You got your beer?
07:37Figuring out?
07:38Stout.
07:38You got your stout?
07:40Jared, let's go.
07:40Get your ingredients, dude.
07:41I got to grab something.
07:43I'm just going to roll with the squid.
07:43Not my first choice.
07:45Ten seconds.
07:46You got Tropical IPA.
07:47As soon as I see Tropical IPA, I know this is the one for me.
07:51You need a complete dish.
07:52Grab it or regret it.
07:54Grab it or regret it.
07:56Back to your stations.
07:58That was insane.
08:00There's not a lot of stuff on that platform, huh?
08:03That's perfect.
08:0630 minutes starts now.
08:10Zone in.
08:11Let's go.
08:11Darian, what do we got?
08:12So I'm going to make the Hungarian-style stew with the chicken liver.
08:16Okay, so like a goulash, but with beer.
08:18Yeah.
08:19Goulash comes from the basement.
08:20It's one of those things, like, when you don't have much, you just put stuff together.
08:24So chicken liver's the thing is you don't really want to cook them too much.
08:26Yeah.
08:26You want them to be a little pink inside.
08:28So I'm thinking I'm just going to fry them and just put them in last minutes.
08:31So there's going to be a stew with fried chicken livers on top.
08:33Yes, Chef.
08:34How are we incorporating the stout?
08:36It's in here.
08:37It's in the sauce already.
08:38Okay, got it.
08:39All right, Christian, what are you making?
08:41I'm thinking of a shepherd's pie, a bolivon.
08:43Bolivon is puff pastry, basically like a little bowl.
08:46With corned beef glazed with a hilsner.
08:48Okay.
08:49And then I'm going to do a gojujang potato as a topper.
08:51As a Filipino, I used to grow up eating corned beef.
08:55Corned beef, I've been craving it.
08:57Corned beef hash, potatoes, the mornings, I could just smell breakfast at home.
09:00Do you know the broil setting on this oven?
09:03Broil setting on the basement oven?
09:04I think that's that right there.
09:05You've been on the top too long, bro.
09:06Broil setting.
09:07Spoiled.
09:08It's on and off.
09:09That's what that oven does.
09:10Hey, we got to pick up the pace, guys.
09:13All right, Jared, let's talk about what you got and what we're going to do.
09:16All right, so you got squid.
09:17What do you think we should do with it?
09:18I'm just trying to think.
09:19The obvious first thing is we do a fried squid dish.
09:22Chorizo and squid is a classic combination.
09:24I've never cooked squid before.
09:26This is a massive piece of squid.
09:28Beer, familiar with that.
09:29Squid, not so familiar with that.
09:33I've used it as fishing bait plenty of times, but never have I actually cut it up and prepared
09:38it to eat.
09:39You have a beer batter recipe?
09:41Do I want to beer batter that squid?
09:43Yes.
09:46This is not the challenge to get stuck on.
09:48I got to figure this out.
09:50Oh, man.
09:53All right, so you got squid.
09:55Let me give you a quick little demo.
09:56There's a couple different ways to do it, but keep it pretty simple.
10:00So just thin little rings.
10:02You have a beer batter recipe.
10:04It's usually a cup of lager to two and a quarter cups of AP flour.
10:09Go a little thinner on the rings.
10:11Do you have any history with beer?
10:13Oh, yeah.
10:14I've been brewing beer for 15 years.
10:15You've been brewing beer for 15 years.
10:16Needed a hobby that wasn't snowboarding while I was playing football.
10:19Woo!
10:20Let's get the beer in there and get a whisk.
10:21You're looking for, like, the texture of literally, like, house paint.
10:24Hopefully, this beer batter can take whatever crazy-looking squid that I have on this plate
10:30to that next level.
10:31Yeah, it's looking good.
10:32Thin it out a little bit with a little bit more beer.
10:37Five minutes gone, 25 to go, yes?
10:40Carl, what'd you grab?
10:41I grabbed halibut, chef, and I'm going to do, like, a corn broth.
10:44And so how are you going to incorporate the beer?
10:46I'm going to incorporate the beer inside of the corn broth with the cream.
10:49Nice.
10:49Make sure you reduce that down and get some strength in there as well, yes?
10:52Let's go, ladies.
10:53We got this.
10:53Come on.
10:54Here, a whisk, chef, somewhere.
10:56What do you need?
10:56A whisk.
10:57A whisk.
10:57Turn around behind you.
10:58Boom.
10:59There you go.
11:00Tell me what you're doing.
11:01What are you doing?
11:01Chef, I'm making a German pancake that's going to be stuffed with this goat stew, chef.
11:07Love that idea.
11:08Feeling creative.
11:09I got a cherry beer, just something sweet.
11:12How are you going to incorporate the cherry beer?
11:14Marinating the goat in that right now, chef.
11:16And just a beautiful, hearty stew, chef.
11:19Love that.
11:19How thick do you want this?
11:20You don't want it too thick, do you?
11:21Otherwise, you'll get all gummy.
11:23That's perfect.
11:24Yeah.
11:24There you go.
11:25Good.
11:25Thank you, chef.
11:25Love the idea.
11:25Be careful on that cherry beer.
11:27I mean, it's sweet and sour and a little bit bitter.
11:30Yes, chef.
11:31You can do anything else with that cherry beer?
11:32Yeah, I'm going to do a sauce with it, a production down.
11:34Smart.
11:35Smart.
11:35I think the mentors really admire when you take risks, and I know German pancake has never been done.
11:41Yeah, I'm fired up.
11:42Oh, this is going to be so good.
11:47Right, what did you grab?
11:48I grabbed the haddock, and I'm going to marinate it for a second.
11:51So you're going to do, like, a beer-battered haddock?
11:54I'm not going to do beer-battered.
11:55No?
11:56I'm going to keep it really clean, and I'm going to do a nice pasta with it, and I've got
12:00my beurre blanc going.
12:01So you've got a nice beer sauce.
12:03Yes, chef.
12:04Love that.
12:05Especially a beer-battered haddock.
12:06Yes, chef.
12:07Right, ladies.
12:08Nice to see the beer used in so many ways.
12:11Garnishes, garnish.
12:13So tell me about the dish.
12:14What are you going to do?
12:14So I'm going to do a nice glazed venison filet.
12:17I'm going to do a gorgeous little stout and tomato sauce with my pasta.
12:21Pasta.
12:23Okay.
12:25Get that really nice and seared, but not too harsh, yes?
12:27Yes, chef.
12:27I just came off an elimination cook, and I'm dying to prove myself, but I've never cooked venison
12:33in my whole life.
12:35I am just, like, scared-less.
12:42Let's give this, team.
12:43Come on, y'all.
12:45Okay, Danielle, what did we grab?
12:46Okay, so I've got parsnips, cherries, potatoes, duck breast, a beautiful cherry lager.
12:51Amazing.
12:52Parsnip puree, love it.
12:54Yes, yes, yes.
12:55I'm going to do a beautiful cherry lager and caramelized cherry sauce.
12:59Beautiful.
12:59So you're going to want to get your beer starting to cook off back here as you continue to
13:03build your sauce.
13:04Okay.
13:05Keep going, Danielle.
13:08Where are you at, Connor?
13:09What's your dish?
13:10I'm going to do a glazed chicken thigh and leg.
13:12I've got a french.
13:13Love it.
13:14I've got my corn.
13:14It's going to be a beautiful salsa.
13:16Succotash?
13:17Almost like a succotash.
13:18Mexican lager, which is so smart because it goes really well with the succotash.
13:22California 101.
13:23Machete, how would I read your dish on the menu?
13:26A seared New York strip with a Guinness French onion soup.
13:31Amazing.
13:32Amazing.
13:32Amazing.
13:33I love that.
13:33Thank you, chef.
13:34There's this restaurant that my mom used to take me as a kid, and they would make this
13:38awesome French onion soup, and it would have stout in it.
13:41It's this, like, homey feeling.
13:42My daddy taught me how to make steaks, so I got both of my parents loving this dish, and
13:47just I want to showcase it out.
13:49After that, I'm just going to do the steak, put it on the side.
13:51Got some beef tallow in there.
13:52I'm going to just make it work.
13:53Incredible.
13:54That beef tallow has incredible flavor.
13:55You can get that cooking down with your onions.
13:57That's right.
13:57Yep.
13:58Cheers, chef.
14:01Guys, here comes the mid-round.
14:03Who wants to play some beer pong?
14:05I've been playing beer pong since I was 14 years old, but don't tell my parents that.
14:09Grab a ball.
14:10There's a different ingredient in each cup.
14:13Give it your best shot.
14:14You only get one.
14:15What else we got?
14:16What else is over there?
14:17Get behind the white line, guys.
14:18Go.
14:19Let's go, Danielle.
14:19Think, okay, these cups are huge.
14:21There's no way I can miss this.
14:24Oh!
14:25I still got nothing.
14:26Nothing.
14:27Let's go, Connor.
14:28So I'm seeing the bone marrow.
14:30I'm thinking, ooh, instead of butter and that succotash.
14:33Nice.
14:34That's yours.
14:35Let's go.
14:35Let's go, Vachete.
14:37I knew which bucket I wanted, but I was just shooting.
14:39At this point, I don't know what I'm getting.
14:43Oh, Kobe.
14:44Yes.
14:45What'd you get?
14:46Some just smoked cheddar.
14:47Dude.
14:48Come on.
14:48Come on.
14:51This ain't no new game to Chef Machete.
14:52I'm a beer pong king in Texas.
14:55Ladies, let's go.
14:56Here we go.
14:57Let's go.
14:57One ball, one shot.
14:59Stand here.
15:01I do not have time to play beer pong in the middle of this challenge.
15:06Oh, well, perfect.
15:08Let me go back to my dish.
15:10Oh, wait.
15:10I want to see what we have.
15:11Good.
15:11Let's go.
15:13Come on.
15:13Let's go.
15:16Yeah.
15:16Oh, I see bacon.
15:20It'll be specifically what I need for my dish.
15:23Yes.
15:24Yes.
15:25That's what I'm talking about.
15:28Grab, grab, grab.
15:29Come on.
15:30Take your time.
15:30Go over there.
15:31Damn, damn, damn.
15:32Fine.
15:32Okay.
15:33Let me just slink back to my station.
15:36Let's have a go.
15:38Oh.
15:39Oh.
15:40Yeah.
15:41Oh, damn.
15:43Honestly, I didn't play in a beer pong growing up.
15:46Damn, damn, damn.
15:48All right, gentlemen.
15:48Who's up for a little game of beer pong?
15:51I'm down for that.
15:52Oh, man.
15:53The basement is like a frat house right now.
15:55Beer pong balls scattered across the floor.
15:58Smell of beer in the air.
15:59Hopefully, the cops don't have to get called.
16:01Back to the line.
16:02Back to the line.
16:03Oh, Jared, you're off.
16:04Oh.
16:04Let's go.
16:05There it is.
16:06I'm out.
16:07Darian, what's up?
16:08Pomegranate molasses, man.
16:09I'm like, you know what?
16:10I'm going to tie my dish together with this.
16:14Oh, there you go.
16:14What you got?
16:15What you got?
16:15I got some pomegranate molasses.
16:17I'm the only one who made my shot.
16:19One shot.
16:24All these balls still dropping around.
16:26Who's doing that?
16:28Hey, Richard.
16:29Here's to the boys in the basement.
16:30Rocking it out one more time.
16:33Seriously?
16:36Blaze.
16:37Honestly, what's he doing?
16:42Guys, halfway down.
16:43All right.
16:44Vision coming to life?
16:45I want it to have like a glazy.
16:47Beautiful.
16:48So you're going to want to caramelize some sugar.
16:50White sugar is going to give you that nice background caramelization.
16:54Got it.
16:54Right?
16:55So get another pan.
16:56Yes.
16:56The sauce is really where this dish lives and dies.
17:00And I'm confused at this point.
17:02Yeah.
17:02Be careful.
17:03You want to add some stock to kind of see how it's breaking?
17:05Yeah.
17:05So you want to add some chicken stock to that.
17:07Yeah.
17:07You want to take the time out next time.
17:09Okay?
17:09I'm getting confused and I want to be in control of my dish.
17:13Get your pan turned on.
17:14Yes.
17:15Pan's not on.
17:15Okay.
17:16Oh my God.
17:17I have never in my life made a sauce in four pans.
17:21I don't know where to go next.
17:23Okay.
17:24Organize yourself.
17:25Did you taste this?
17:26Not yet.
17:27Everything I touched was not how it should be done.
17:30You normally want to add the butter at the very end, okay?
17:33Dice some butter down because you're going to want to get that into your puree.
17:36I got it.
17:36You're getting in my head.
17:41Dice some butter down because you're going to want to get that into your puree.
17:44I got it.
17:44You're getting in my head.
17:47Immediately like you want to just take the words back.
17:49You're like, no.
17:52That's my job.
17:53I know.
17:54Just to help you.
17:54I know.
17:55Yeah.
17:55So you're very close.
17:56Okay.
17:58Danielle, she's got this sort of wildness about her in a way.
18:02And so I'm trying to hone her in and really make sure that we're communicating well.
18:05All I want you to do is win.
18:07I really do.
18:08Chef Arrington.
18:09Yes, ma'am.
18:10The plan is to get everything in the same pan.
18:12Exactly.
18:13Make sure you taste it and you're happy with it.
18:14Okay, chef?
18:15Okay.
18:16You've got this.
18:17You've got this.
18:18You can do this.
18:2011 minutes to go, guys.
18:23Where are you at, Connor?
18:24Getting this glaze gone.
18:25No, I'm just going to start reducing my beer.
18:27Yep, definitely.
18:28You've got bone marrow.
18:29Love it.
18:30I'm going to do a little bone marrow butter.
18:32Yep.
18:32Got my corn.
18:33Just max umami.
18:34Scraping that bone marrow out into succotash.
18:36Yes, yes.
18:37Let's get it.
18:37Yep.
18:39Machete.
18:40Vision coming to life.
18:41Vision is coming there, chef.
18:42I got this smoked cheddar.
18:43Got a little of this parm.
18:44Right now, I'm getting those onions, nice and caramelized.
18:46I got a balsamic stout reduction over here for the steak.
18:49So glaze, glaze, glaze.
18:51So smart.
18:54Gabrielle, you juice the bacon.
18:55Get it down in here, yes?
18:56Yes, chef.
18:57Good.
18:58Any salt in here?
18:58I have not salted it yet.
19:02A pancake just starting to rise now, OK?
19:04OK, thank you, chef.
19:05What did you get with the beer pong?
19:07What did you get?
19:07I got a bacon, chef.
19:09What are you going to do with it?
19:10I'm going to crisp it off and add it into the stew at the end.
19:14Good.
19:14For a little bit of crisp.
19:15A little salt and sweet.
19:17It's like taking the stew to the next level.
19:21Nine minutes to go, OK?
19:22Chef.
19:22Time management, stay nice and clear, yes?
19:26I don't want to do any more weird .
19:27I did that last cook.
19:31Beautiful.
19:32I'm getting my calamari rings out of the fryer, and I need these things to show out.
19:36Looks good, dude.
19:37It almost looks like an onion ring.
19:38It does look good.
19:38Yeah, let's taste it.
19:42You like it?
19:42Taste good.
19:43All right, let's go.
19:44OK, so now it's the two sauces.
19:46Let's go, baby.
19:47Beautiful, beautiful.
19:48Reduce, reduce, reduce.
19:49Darien, what do we got going on over here?
19:50So I got the potatoes going.
19:53OK.
19:53I got my dredge going as well.
19:55OK.
19:55So it's going to be crispy livers on top, right?
19:58Yes, chef.
19:59Yes, chef.
19:59There's not too much batter, right?
20:01Yes, chef.
20:01And then over here, maybe a little salt in the stew.
20:05A little bit more salt.
20:06OK.
20:06OK.
20:07What did you get in the mid-round?
20:08He's the only one that knows how to play good beer pong.
20:10I got the pomegranate molasses.
20:12OK.
20:12And that nice depth of flavor.
20:14Dude, I like that.
20:15The pomegranate with the bitter beer?
20:17Yes, chef.
20:17By the way, they play a lot of beer pong at Buffalo Bills games, or what?
20:20Oh, God.
20:21You know, the Bills Mafia is crazy, man.
20:25Five minutes to go.
20:31Amber, let it rest before you slice that.
20:34I'm deciding not to cut the venison,
20:36but I'm not going to know how well it's cooked
20:38until the mentors cut it open.
20:40It's risky, and it's a little scary.
20:47We coming for you, Ramsey?
20:49Let me on, Machete.
20:51I'm trembling in my boots, man.
20:54Wow.
20:55They are cocky.
20:56All right, all right.
20:58It's a tiny bit.
20:59How about?
20:59Oh, wow.
21:00That's happy.
21:01That's happy?
21:02Yeah.
21:02You're looking hoppy?
21:03She's looking hoppy.
21:05Fucking hoppy.
21:06OK, Dad, joke.
21:06You're looking hoppy over here.
21:09Darian, what we got?
21:10This beautiful goulash stew.
21:11And the flavor of the stew?
21:13Yes, chef.
21:13Yes, chef.
21:16OK, it's a little spicy.
21:17Where's the spice coming from?
21:18I'll put some abanero in there.
21:20OK.
21:21It's pretty spicy.
21:21Yeah?
21:22Like, on the edge of spicy, you know?
21:24Yes, chef.
21:25Eyes on a torch, anyone?
21:27There's no torch down here, Christian.
21:29If I was on the top floor, I'd instantly grab the torch
21:31and just get that color on there.
21:32But I don't got that.
21:33Guys, let's go.
21:34Let's pick it up.
21:35Pick up the face.
21:35Get some color on this bad boy.
21:37Dude, you're a genius, bro.
21:39Dude, can you do that?
21:41Do what we got to do.
21:42I love it.
21:43I love it.
21:43I pray to God that this had some color in my potatoes.
21:46Two minutes remain.
21:47It's time to plate, guys.
21:48It's time to plate.
21:49Keep it dead center, Jared.
21:51Nice and tight.
21:52Platform's on the move.
21:53Come on.
21:53Start plating.
21:55Make sure that plate's clean.
21:57Connor, you got the glaze on your chicken?
21:59Yeah.
21:59Nice elevated dish, right?
22:02Turn and burn.
22:03Get it on there.
22:04Now.
22:04Now.
22:06Hot coming out.
22:08Hot.
22:10Oh, man.
22:11Quick, quick, quick.
22:14Got to go.
22:15Got to go.
22:15Got to go.
22:16Got to go.
22:19The platform has arrived, gentlemen.
22:22Bring it together right now.
22:24Let's go.
22:25Let's go.
22:26OK?
22:26Jared, let's go, dude.
22:30Oh, yeah.
22:33Take it to the top, yes?
22:34Let's go.
22:35Platform's here.
22:36Let's go, ladies.
22:39Let's go, well done.
22:40We're not missing that platform.
22:43Beautiful.
22:44Jared, well done.
22:46Come on.
22:48Platform's here, guys.
22:49Let's go.
22:50Connor, let's go.
22:51Come on, baby.
22:51Let's go, let's go, let's go, let's go.
22:53Let's go, Connor.
22:54Connor, please.
22:56Let's get it on.
22:59Need a beer after I cook, let me tell you that.
23:02Good job.
23:04Come on.
23:13Oh, my goodness.
23:15Wow.
23:16Oh, my goodness me.
23:20It is such a good thing that the 10 of you are such talented chefs,
23:24because most of you suck at beer pong.
23:27No.
23:28What happened?
23:30I got to be half drunk, chef.
23:33Right, should we start with the top level?
23:35Top level.
23:36How was it up there, by the way?
23:37I know you haven't been up for a while.
23:38Great to be back.
23:39Yeah?
23:39Really nice.
23:40Amazing.
23:40Really beautiful to see the team there.
23:43Okay, first up, we have a balsamic glazed New York strip with a stout French onion soup.
23:50And this chef grabbed smoked cheddar in the beer pong.
23:55Onion soup first, beautiful use of the beer, beautifully caramelized.
23:58Flavor is extraordinary, and I love the steak.
24:01This is a top level presentation for sure.
24:03Steak is cooked perfectly.
24:05Maybe a little bit more sweetness I'd like with this dish.
24:07I think it's a really smart grab using the stout and turning that into a French onion inspired dish.
24:12Great job.
24:13Okay, next up, we have seared duck breasts with a parsnip puree and a cherry beer glaze.
24:23I take it this person knows how to cook duck because it's just perfect.
24:26Caramelized, there's no raw fat, and it's beautiful.
24:29Parsnip and apple, perfect combination.
24:32Bistro cooking at its absolute best.
24:33Just works well with the cherries, the parsnips with the winter spices works.
24:37It's missing a garnish.
24:38One other element, but it's really well done.
24:41Okay, next up, we have...
24:42Wow.
24:43A lager glazed chicken with a charred corn and bone marrow succotash.
24:49There's beer used in two forms, a sauce on the bottom, and then it's served glazed on the chicken.
24:54Where did the bone marrow come in?
24:56Came off of the beer pong grab.
25:00Beer pong bone marrow.
25:02Wow.
25:03Delicious.
25:04I mean, with a capital D, that bone marrow with the beer and the succotash, you just want to open
25:09your mouth,
25:09and they all drizzle in there.
25:11Great cook on the chicken.
25:12It's sweet.
25:12It's sour.
25:13Really good.
25:14Wow.
25:15I needed more beer pong, I guess, in my world coming up as a cook because the bone marrow really
25:20ties this together.
25:21A little bit more sweetness maybe on the glaze, but that's a top-level chicken dish.
25:24It's really good.
25:25It's going back for a second bite.
25:26As you should.
25:27When I see Richard go back for a second bite, it means he's going on his f***ing menus.
25:33Shall we come to the middle?
25:35First up, this is a venison with a stout and tomato pasta with caramelized onions on top as well.
25:44Yeah, the venison is cooked extremely well.
25:47The rest of the dish to me is a little incohesive.
25:49I don't know where the original idea is.
25:51It's not an Italian dish.
25:53It's a southern dish with the braised greens.
25:55It's just a little all over the place for me.
25:57Texture of the pasta is nailed, absolutely.
26:00Venison cooked beautifully.
26:02Swiss chard is lightly undercooked, and I'm sort of searching for the through line or storyline to make all the
26:07components work on the dish.
26:10Next up, this is a pan-fried haddock over pasta.
26:16Where they're pills and a beurre blanc, and then crispy fried onions in a light beer curry batter.
26:23I like this idea of a lighter flavored beer sort of functioning as white wine in a beurre blanc.
26:28I do wish it had a little bit more sweetness.
26:30It's a little bit bitter.
26:32I love the fact that we use beer twice here, especially in the batter and in that beurre blanc, which
26:36is tricky to do.
26:37And I love the onion rings.
26:38I love the spice.
26:39It just lifts the haddock.
26:41Okay, next up, this is a pan-seared halibut this time with a lager corn velouté, finished with little kernels
26:51of corn that's toasted and some nicely seasoned chips.
26:54Super clever way to use the beer in a velouté.
26:58But I mentioned that things have been bitter, but the sweetness of the corn really, really offsets the bitterness.
27:03I think the sauce is really one of the most beautiful components of this dish that pairs so lovely with
27:09halibut.
27:09I love the harmony of this dish.
27:11I love the clever usage of the beer.
27:13It's sweet, it's tart, and it goes brilliantly well with the halibut.
27:17Lastly, this is a cherry lager ghost stew on top of a German pancake.
27:22And we got smoked bacon on the mid-round beer pong.
27:27Yeah, this is super fascinating to look at.
27:33Yeah, I mean, I would never have done this dish, but the stew is just really textbook sound home cooking.
27:39It's just really beautiful cooking and really smart using the bacon.
27:43This is a restaurant-worthy dish.
27:45Yes!
27:46Yes!
27:47I want to take this energy and keep going.
27:49I had fun.
27:51I feel confident.
27:52Oh!
27:53Mwah!
27:54Perfect.
27:55Should we go down in the basement, Richard, please?
27:58Sure, let's.
27:59Let's go.
27:59Good day for it.
28:01Start right here.
28:02First up, this is an IPA-battered squid with a spicy chorizo hash.
28:06And this dish used a tropical IPA in the batter.
28:09Very difficult not to overcook the squid.
28:12But it's just tender and delicious and a real smart use of the beer.
28:16A bit more color than the potatoes.
28:17They were just a little bit slimy because they weren't cooked enough.
28:20I love the salty notes that are coming from the chorizo that taste like there's some fatty chorizo flavor in
28:26the aioli as well.
28:27Great job.
28:28I mean, it's beer day.
28:30It was something that I needed to show out on.
28:33And to hear them say that I did that is huge.
28:36Okay.
28:37Next up, we have a Pilsner corned beef shepherd's pie.
28:41A little bit of spice from some gochuchang and a vol-au-vent topping.
28:47Corned beef, not an easy grab.
28:50But this is delicious.
28:53Cheap, $2 can, elevated to a $10 bistro dish.
28:57Really smart.
28:58Using the gochuchang as a depth of flavor in the canned beef to sort of hide the flavor of it
29:03is incredible.
29:04The mash, beautiful, and the texture coming off the puff pastry, amazing.
29:10Next up, we have a spicy goulash with crispy chicken livers and rosemary salt.
29:18This chef got the pomegranate molasses and the beer pong.
29:21And this dish used a stout to flavor the goulash.
29:24It's tough to get this one right.
29:25The actual goulash is delicious.
29:26Let's get that clear.
29:28But the breading, a little bit too thick, and the livers are just a tad overcooked.
29:32And it's bloody hot and spicy.
29:35Well done, all of you.
29:36Seriously, have a chat.
29:37Grab a beer.
29:38We'll be back in a moment, please.
29:41Matt.
29:42Take a deep breath.
29:43Yeah.
29:44You're good.
29:45I've got to go to the top floor first.
29:46It was a good day.
29:48Let's call it what it is.
29:49I mean, great job.
29:49That bone marrow dish with the grilled chicken, amazing.
29:52If something green was on that duck, that's top notch.
29:56Toss one of those ping pong balls up for any three of them.
29:58They're all really, really good.
29:59I agree.
30:00I know.
30:00So we're done, right?
30:01Thanks.
30:02Get back here.
30:03Oh, my God.
30:04Come on, we got this.
30:06We all doing well.
30:07We all crashed.
30:08Basement blaze.
30:09Corned beef shepherd's pie.
30:10Yeah.
30:10Canned corned beef shepherd's pie.
30:11Beautiful play on a classic dish.
30:13I grew up eating corned beef.
30:14And would you say that the goat was the best dish of the night?
30:17It was exceptional.
30:17Absolutely it's not.
30:18Grazing goat in a guy's half an hour.
30:21Chicken bone marrow is the best dish of the day, easily.
30:24The goat is the best dish.
30:26You saw that pancake bake.
30:28Well, I'm going to defend the goat.
30:29Being a goat, I want to defend the goat.
30:31And so I was.
30:33I really pushed myself today.
30:35I think it's the hardest one to execute, and the chef did a great job of executing it.
30:39But to me, it wasn't the best dish.
30:44Here we go.
30:49This was a tough debate, but we all came to a consensus, and there was one dish that had
30:54the edge over everybody.
30:58The winning dish tonight, earning safety for their team and automatic right to cook in that
31:04top-flight kitchen next time around, was cooked by.
31:13The winning dish tonight, earning safety for their team, was cooked by.
31:21Connor, congratulations.
31:23Well done.
31:24Oh, that's not great!
31:27I'm shocked.
31:29I'm genuinely shocked.
31:31Man, I put my heart on that dish.
31:33Team Arrington, well done.
31:34Good job, Connor.
31:35Thank you, Chefs.
31:36Good job, team.
31:37Team Arrington.
31:38Team Arrington is up.
31:40Let's go.
31:41Please head back to the lounge.
31:42Good luck, y'all.
31:43Enjoy yourself.
31:44Good job.
31:45Let's go.
31:46Back to back, just like the Lakers.
31:48You know how we do.
31:49When we win, we double up.
31:50So, let's get it.
31:51Oh, my God.
31:55Whoa!
31:58Okay.
31:59Gordon, Richard, please choose one member of your team
32:02to head into the elimination cook.
32:05This is tough.
32:08I do not want to lose a member of Team Ramsey.
32:13Oh.
32:15The individual I'm putting in
32:19is
32:21Amber.
32:23You got this.
32:25Head up.
32:27Okay, Richard, who will you be putting in
32:30to face off against Amber?
32:34Today, I'm sending in Darian.
32:37I'm ready.
32:37I know you are.
32:38Go up there and make it happen, Darian.
32:40That's what we do, baby.
32:41Let's go.
32:41Okay.
32:42Amber, Darian, for this elimination cook-off,
32:45we're moving up from beer to bubbles
32:49as you create a dish
32:51using one of the most luxurious drinks on earth.
32:56Champagne.
32:57It's refined, right?
32:59It's elegant, beautiful, it's light.
33:01You'll have 25 minutes
33:02to create your champagne dish
33:05that will keep you in this competition.
33:07Please head to the elevator,
33:09and I'll see you up there shortly.
33:10A lady supporter, okay?
33:12Helper and supporter.
33:14Darian, just be you, man.
33:15Just be you.
33:23That's the winner's station.
33:25Let's go.
33:26I'm going to cook my ass off.
33:28Like, my life depends on it.
33:29Let's go, baby girl.
33:31Eyes on the prize, Darian.
33:33Yes, sir.
33:34If it's the last day I'm cooking,
33:36I'm going to go all out.
33:37Game face on, let's go.
33:41Hello.
33:42Hello.
33:43Hello, hello.
33:44Both of you.
33:45Are you familiar with cooking with champagne?
33:47Yes, sir.
33:48Awesome.
33:49Amber?
33:49Oh, yes.
33:50Okay, so you know what you're working with, right?
33:52You have 25 minutes.
33:53This is to keep you in the competition.
33:56Cook like you want it.
33:58Okay?
33:59Darian looks dialed.
34:00Amber does, too.
34:01She's been here before.
34:02True.
34:02Yeah, she's pumped.
34:03Hands on the elevator teams.
34:05Cheer them on.
34:06Oh, it's like that?
34:07Oh, whoa.
34:07He's right in front of her, isn't he?
34:09Yes, he is.
34:10Oh!
34:10Whatever you want.
34:11No, elbow him out the way.
34:13It's all right.
34:14All right, guys.
34:15Platform is on the move.
34:20Three, two, one.
34:22Go, go, go, go, go.
34:23Soul and turbo.
34:24You have soul and turbo.
34:27I would love to get the turbot.
34:28Ooh.
34:29Darian, what the hell?
34:31I thought you were supposed to be a gentleman.
34:33Soul it is.
34:33Champagne.
34:34Grab champagne.
34:35Go, go, go.
34:37You have crab here.
34:38Leeks here.
34:39Yes, leeks.
34:40I make braised leeks all the time.
34:42I'm grabbing yuzu.
34:43That's going to add so much flavor and brightness to my dish.
34:46Guys, 10 seconds.
34:47There's beautiful chives here.
34:48Corn.
34:49Come on.
34:50I'm grabbing some corn, shared tomatoes.
34:52Beautiful caviar.
34:55Yo, champagne and caviar, though.
34:57Like, beautiful combinations.
35:02Guys, your 25 minutes starts right now.
35:08What's in there?
35:09Caviar.
35:10Ah!
35:11Oh, that's exciting.
35:12I didn't know you could have that.
35:13That's sick.
35:16Amber.
35:16Yes, chef.
35:17You have the soul.
35:19Yes.
35:19I just wanted to get a nice little pancier on it.
35:21What are you thinking to do with the champagne?
35:23I would love to do, like, a fruity take on a champagne beurre blanc.
35:27Love that.
35:27This isn't my first time cooking with champagne in this competition.
35:30In the challenge where we had to break down a fish,
35:32I did a gorgeous tarragon champagne beurre blanc with my monkfish.
35:37Any of your sauce work you want to get ready now, right?
35:40The fish is going to take no time at all.
35:41Open that bottle.
35:44Let's crack it open.
35:45Is that for me?
35:45Just figured you guys wanted to party a little bit.
35:47You know what I mean?
35:47I appreciate that.
35:48I knew it.
35:49No, come on.
35:50It's not for you.
35:52She savor it.
35:53No, she nods.
35:56So a gangster, chef.
35:57Here you are.
35:59Do you want to put any butter in the potatoes?
36:00I'm just getting for them to get sauce, and then I can finish them off.
36:04Right now I'm doing this.
36:05This is a champagne challenge,
36:06so we are going to make sure that that champagne is in everything, honey.
36:11Ha!
36:12Woo!
36:14There you go.
36:15What are we thinking, chef?
36:16So I'm thinking pan-roasted turbo with sweet corn velouté.
36:20Amazing.
36:21With champagne.
36:21Yes.
36:22I got some reduction going on.
36:23Probably roast those tomatoes up.
36:25Simple, huh?
36:25Nice leukemia and squash for colors.
36:27I love that.
36:27You know, I love colors.
36:28I love to cook with colors.
36:29Awesome.
36:29Keep going.
36:30Thank you, chef.
36:31Keep going.
36:32Okay, guys.
36:32Ten minutes down.
36:34You have 15 minutes to go.
36:36Let's go, Darian.
36:39Good job, Amber.
36:40Potatoes.
36:41Potatoes.
36:42Potatoes, chef.
36:43I have it right here.
36:45I feel like the first ten minutes just went by like that.
36:48I am cooking as fast as I possibly can without accidentally cutting off one of my fingers.
36:54Shallots, lemon, champagne.
36:55All you need in there right now.
36:56What's that?
36:57It's just a little bit of a vinegar for acidity in the beginning.
37:00Or the yuzu.
37:00Oh, yuzu.
37:01Oh, yeah.
37:02The yuzu would be great.
37:03Four heads is better than one.
37:04I'm going to listen to my girls.
37:06Let's start with the yuzu.
37:07Not too much.
37:07It's kind of strong.
37:08Yeah, exactly.
37:09Good job.
37:10It's really citrusy.
37:11Good.
37:12That's all you need.
37:12Guys, we're halfway down.
37:14Huh?
37:15Halfway down.
37:16Secure your spot in this competition.
37:21Beautiful, Amber.
37:22Let me see your sauce.
37:24Yes.
37:24Gorgeous.
37:25That's nice.
37:25Is this your roof?
37:26That's the sauce.
37:27I've seen it already.
37:28You want to be careful about viscosity in your sauce.
37:30See how it's breaking?
37:32No.
37:34The sauce is breaking.
37:35The sauce is breaking.
37:36Oh, creamy.
37:38No, you're good.
37:38Shake it.
37:40Talk to me.
37:41How's that look?
37:42Consistency-wise.
37:43Looking good, chef.
37:44Sweet.
37:44Guys, just under five minutes.
37:47Drop the fish.
37:48Drop the fish.
37:51Is the pan hot?
37:52The pan's hot.
37:53Okay, okay.
37:54Great.
37:54Let it do its thing.
37:55Don't touch it until it's ready to flip.
37:58Let's go.
37:59Holding your dish.
38:00I just know from experience of cooking fish, let it sit there, hard sear, and just kiss
38:07it.
38:07Next time, take it out.
38:09Four minutes left, guys.
38:12How are your potatoes, chef?
38:14Make sure it's good.
38:16Two minutes.
38:17Come on, guys.
38:18Start plating.
38:21Gorgeous, Amber.
38:22Beautiful.
38:23That looks so good, chef.
38:25Let's go.
38:26Get all your garnish around your plate.
38:27Where's that caviar?
38:29There it is.
38:30Let's go.
38:30Let's go.
38:30Five.
38:31Yes.
38:32Yes.
38:33Three, two, one.
38:36Yes!
38:37Good job, chef.
38:38Appreciate it, champ.
38:39Much love.
38:39Amazing.
38:40Amazing.
38:41Great job.
38:41I think that was great.
38:42Beautiful plate.
38:46Richard.
38:47Gordon.
38:48You should be so proud of your mentees.
38:50They really turned out some incredible dishes, incredible cooking.
38:56First up, we have a pan-roasted sole served over a Basque-style potato with braised leeks
39:02and a Yuzu champagne sauce, finished with a fennel apple salad tossed with mustard.
39:11It's finessed.
39:12Perfect amount of sauce.
39:13I actually like the beurre blanc.
39:15It does need a touch more champagne.
39:18Salt's cooked beautifully.
39:19Whoever cooked that salt.
39:20And it's seasoned nicely.
39:21The one issue I've got is that these potatoes are just a little bit undercooked, which is
39:26a shame.
39:28Overall, it's a tasty dish.
39:29For me, the problem I have is all the different types of acidity.
39:32The champagne, the Yuzu, and the apples are sort of like really getting in the way of each
39:37other.
39:38Okay, next up, we have a turbot.
39:42This is served over a corn and champagne velouté, served with summer squash, blistered
39:47cherry tomatoes, finished with caviar.
39:55Fish is cooked beautifully, whoever cooked the fish.
39:58The lightness of the champagne velouté is delicious.
40:01The one issue I have here is that when you season fish so heavily, you can't macerate
40:06it with caviar because it's salt on salt.
40:08I like cooking turbo a little harder than a lot of white, fleshy fish.
40:13Because the fish is cooked so hard, I'd like to see the vegetables not cooked as much.
40:18Two really fantastic expressions of the use of champagne.
40:23Richard, which dish will you be eliminating this evening?
40:29Yeah, this one's tough because the fish, of course, are both similar.
40:32One dish is just a little bit more appealing to me.
40:36The dish that I'm going to be eliminating is the salt.
40:44Okay, Gordon, please.
40:46Both fish were cooked beautifully.
40:49Let's get that absolutely clear, the hero.
40:51Oh, my God, it's a tough one.
40:53It's tough.
40:54It is so tough.
40:56The dish I'm going to be eliminating
41:02is the salt.
41:05Sorry to say, but that dish was cooked by Amber.
41:09Oh, Amber.
41:11Oh, dear, oh, dear.
41:12Us five have bonded, so I'm going to miss you, girl.
41:16It's been an honor.
41:19A lot of people get their starts, you know, in culinary school, other kitchens.
41:23I got my start here.
41:25Oh, my God.
41:26I'm going to shake your hands.
41:27Come here.
41:27I'm going to shake hands.
41:29My story is just beginning.
41:31I just want to keep pushing myself
41:33and taking more culinary classes
41:35and traveling the world
41:36and just continuing to grow as a chef.
41:38Good night, darling.
41:42Oh, my goodness me.
41:44Young man, congratulations.
41:45Great job.
41:46Thank you, chef.
41:47Appreciate y'all.
41:47Really good job.
41:48Much love.
41:49Everything I read,
41:50that means everything is all right.
41:53Nine talented chefs remain from now on in.
41:57You're going to go up against super talented chefs.
42:00There's no easy outs.
42:02Make sure you shine and get some rest
42:05because next time you're all heading home on the range.
42:11Good night.
42:13Thanks, chef.
42:14Stay strong, girl.
42:15Stay strong.
42:16Come on.
42:17Appreciate you, Jim.
42:18Good job, everyone.
42:20Bring it in.
42:21Bring it in.
42:21Two good dishes.
42:22A lot of finesse, Darian.
42:23A lot of finesse.
42:24Good job.
42:26Next time on Next Level Chef.
42:29Today, you'll turn cowboy cooking into culinary gold.
42:33Woo!
42:34Oh!
42:35Watch out.
42:36There's a new chef in town.
42:38Go!
42:39Go!
42:39Go!
42:40Woo!
42:41Let's go, boys!
42:43Yeehaw!
42:44This doesn't look right.
42:46It's like a big ball of goop.
42:48How was that?
42:50It's just ooey, gooey mess.
42:53I don't know what to do.
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