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00:01Previously on Next Level Chef.
00:03From 24 chefs, only 15 of you will make you
00:06into that incredible draft.
00:07Draft!
00:09I'm deciding who I want on my team,
00:10and also who I'm giving away to Richard and Gordon.
00:13Five of you pro chefs have earned your way
00:16into that incredible draft.
00:19Let's go!
00:21And tonight, we'll be there.
00:22Oh!
00:24Social media chefs, you can make a pretty plate,
00:27but can it taste good?
00:28How are we making this spiral?
00:29How are we going to get people to stop the scroll?
00:31Hot dogs.
00:32Oh, boy.
00:33What am I going to do with this?
00:37Honestly, it looks like someone's cut themselves.
00:39This is not how I envisioned it.
00:41What is this?
00:42That is kale.
00:43Not the best for salads, if you can't tell.
00:45Oh, my god.
01:00Let's go get it.
01:00One, two, three.
01:04Wow.
01:04I can't believe I'm here, competing on Next Level Chef.
01:13Damn.
01:15Oh, man.
01:16Like, I just feel like I'm a kid, you know?
01:18And I'm just like, look at this.
01:21I'm like the Statue of Liberty.
01:24Oh, my god.
01:25Let's go.
01:27Let's go.
01:28Woo, woo, woo.
01:29There he is.
01:29Like, there he is.
01:30There he is.
01:31There he is.
01:32Oh, my god.
01:33So exciting.
01:34So the basement, there's no sympathy down here.
01:36And I'll be honest, the majority of the equipment down here
01:38is older than you guys.
01:39OK?
01:40Maybe not me, Chef.
01:41I'll tell you.
01:43Now, you're all social media stars, right?
01:46And so you understand how to turn minimal ingredients
01:49into viral hits, your first challenge today
01:52is taking corner store staples, prepackaged, canned,
01:56frozen, and transforming them into a Next Level dish.
02:00Got it.
02:0120 minutes is going to go fast, OK?
02:03Remember, there's eight of you down here.
02:06Only seven of you are going to make it out.
02:08I'm here to help you, OK?
02:10Now, Richard and Ayesha are watching very carefully.
02:13I'm also looking for candidates to be on Team Ramsay.
02:16So give it your best shot.
02:17Yes.
02:18How are you feeling?
02:19Yeah.
02:20I'm feeling something.
02:21Are you hung over?
02:23Not today.
02:24No.
02:25Not today.
02:26OK.
02:27Right, line up, guys.
02:28Here we go.
02:29It's time to get cooking, guys, yes?
02:32The platform is moving.
02:35Corner store staples turn into prolific dishes.
02:39Great for me.
02:40Here she comes.
02:42Go!
02:43Let's go, let's go, let's go.
02:45Pork pieces, chicken wings.
02:48I saw the wings, I was like, mm, no, don't do wings.
02:51And I saw the rest of the stuff, I was like, you're doing wings.
02:55Hot dogs.
02:56Oh, boy.
02:57Looks like a 7-Eleven in here, doesn't it?
03:00Ooh.
03:01Look at that.
03:02Oh, oh, yeah.
03:03It's going.
03:04Well done.
03:05I don't know what that is.
03:06Oh, I was so close to garlic.
03:08You're 20 minutes starts now.
03:14Great knife skills.
03:19This guy, dude.
03:22Right, Landon, what did you grab?
03:24We got some turkey strips, some cheddar.
03:27I don't know what that is.
03:29They're chickpeas.
03:29OK.
03:30And pretzels.
03:31I think we're going to do some kind of meatball.
03:33We're going to chop those turkey strips up.
03:35Right, so like a turkey meatball.
03:36It is, pretty much, yeah.
03:37This should be in your wheelhouse,
03:39knowing what you've done before and how you got
03:41what you did today, right?
03:42Usually the ingredients, the better I do.
03:45In the kitchen, I'm a complete catastrophe.
03:48I'm fat, hungover, and I want pasta.
03:51I drink, I make food, and post about it.
03:54Just al dente.
03:56Everything your parents don't want you to be.
04:00I'm known for making food that is bad for you.
04:03The greasier, the better.
04:04The cheesier, the better.
04:05I'm doing pretty good on social media.
04:07I think I have 2 billion views at this point.
04:09That's a lot of damn views.
04:11This is killer, literally.
04:13When I win the quarter of a million dollars,
04:16I'm buying a jet ski.
04:17That's for damn sure.
04:19Woo!
04:21Getting our assumption.
04:27Andy, how you feeling?
04:28Chef, let me tell you, this can is going to be the enemy.
04:33The can?
04:33What did you grab?
04:34I've got a frozen white fish here.
04:36I wanted to do kind of like a bacon white fish
04:38and some cream spinach.
04:40Be careful, Gordon.
04:41Those hands are worth millions and millions of dollars.
04:44Billion, maybe a billion dollars.
04:49What?
04:49Love that.
04:50Chef Ramsay!
04:53No notes.
04:54You're used to being in the spotlight.
04:56I'm expecting you to shine down here, yes?
04:57Yes, chef.
04:59Acting and music were always there simultaneously.
05:03I was in Pitch Perfect 3, Chicago Fire, and Upload.
05:08Being the female lead of that show, that's been my big break.
05:11I also put my first album out in 2009, and that led me to work with Prince.
05:18Like, I think back on that chapter of my life, and I'm like, did that really happen?
05:24I've always dreamed of being a chef.
05:27The catalyst was the actor and writer strike.
05:30I found myself with all this time on my hands, and just that little idea, like, bubbled up again.
05:36I surprised myself, and I say I can do all things.
05:39So now, I'm a professional actor and a social media chef.
05:43I can't even believe I'm here.
05:46Christian.
05:46Yes, chef.
05:47What'd you grab, young man?
05:47I got chicken wings.
05:48I'm going to do an oatmeal crust wing.
05:51I love wings.
05:51We all love wings, right?
05:52If you don't love wings, I don't trust you.
05:54I'm marinating right now a little Asian-inspired marinade.
05:57Nice.
05:57And then I'm doing a little bit of extra texture,
05:59because who doesn't like crispy wings?
06:00Love that.
06:00I'm thinking about everyone on your YouTube channel loves wings as well, yes?
06:03I'm a big fan of First We Feast, and also, I'm
06:05the impact it's had.
06:06That younger generation is huge, right?
06:08Yes, chef.
06:09Don't forget, Richard and Aisha are watching.
06:11Oh, yes, always watching.
06:13Christian got, I think, the golden ingredient down there, chicken wings.
06:16Wings all day long.
06:18Ooh, we almost lost that.
06:19We almost lost it.
06:21But I'm not losing it.
06:22Hannah, what did you grab?
06:24I grabbed hot dogs, and I also grabbed some pineapples.
06:27So I'm going to do, like, a pineapple, like, sriracha kind of glaze
06:30to go with the hot dogs and kind of stir fry them.
06:32Love that.
06:33So bringing back your Latin flavors, I hope.
06:35Yeah, a little bit, but I love stir fry, too.
06:37So it's not out of my wheelhouse, either.
06:40When I graduated high school, I was like, I want to be a YouTuber.
06:44I love makeup, and I wanted to be, like, a creator in the beauty space.
06:47I did that creating these very extravagant looks, might I add.
06:50But I needed a big girl job.
06:52So I was like, what do Hispanic people love?
06:55Food!
06:55I just turned Dominican breakfast Los Tres Colpes into a sushi roll.
06:59So I just started cooking, like, my childhood recipes, like pollo guisado and chicken piccata.
07:03Today we're making piononos.
07:05I'm not professionally trained, but YouTube University teaches you a lot of things.
07:13I'm just trying to find a can opener for these carrots, and I'm going to put them actually in with
07:17the hot dogs.
07:18Where did that can opener go?
07:20I love that Gordon's roll in the basement is just opening cans.
07:24That's can opener.
07:25This sauce is going to be more like a relish or like a chutney.
07:29It's going to get that sauce ready.
07:31There you go.
07:31Thank you so much.
07:32I just want to focus on the sauce.
07:34I'm going to be the winner here.
07:35Just make sure that sauce is not too sweet.
07:37Thank you, chef.
07:39Miriam is working magic with those hot Cheetos.
07:43My mom actually used to show me how to make fried chicken like this.
07:46She put it in a brown paper bag and shake the bag up.
07:49Shake and bake.
07:50And I, exactly.
07:51Miriam, what did you grab?
07:53I've got the Cheetos, and I have some pork pieces.
07:57I'm thinking I'm just a Cheeto crusted pork that I'm just going to saute and make like a jalapeno sauce.
08:02Love that.
08:02Comfort food is your, is your wheelhouse, right?
08:04Comfort food, soul food.
08:05Well, you've got a great protein with those pork bits, okay?
08:07I've got a really good protein. I love it.
08:08Make sure that stuff is seasoned beautifully, yes?
08:11Got it.
08:13Guys, seven minutes gone, 13 minutes to go, yes?
08:18Right, Matt, what are you thinking?
08:20I've got cubed steak, which I think was a pretty good grab.
08:22Love that.
08:23Two starches here.
08:24Pre-cooked sweet potatoes, and then I've got some rice.
08:28Not exactly open-fire cooking in West Virginia, is it?
08:31It is not.
08:31It is not.
08:33Being a dad has been my purpose.
08:37Family first.
08:38Back in my 20s, I went to culinary school, got into the corporate world.
08:43But when my wife became pregnant with my kids, I left my corporate job to start raising my family.
08:50For me, there's no greater joy than being a dad.
08:55I love to cook gourmet meals outside over an open fire.
08:59And I was creating all these videos of me cooking outdoors just to have the memory of it.
09:05My daughter said, Dad, why don't you post those on social media?
09:09Boom.
09:10That's how Matt Dad came about.
09:12I want to show people, you're never too old to chase your dreams.
09:16Just do it.
09:18That's what I'm going to just cook.
09:21It's a tough steak.
09:22Don't marinate it too long.
09:23You've got to cook it first as well, okay?
09:25So that starts tenderizing.
09:27Thanks, Chef.
09:28That's it.
09:29All right.
09:31All right, Tim, how are you doing?
09:32We're on it.
09:33We're feeling good.
09:33About to crisp up these beef strips here.
09:35I love that.
09:36I think we're going to go ramen.
09:37I don't know quite how it's going to turn out yet, so we'll see where it goes.
09:39Something you make for your kids at home?
09:41Yeah, they love ramen.
09:42They love ramen.
09:43It happens quite frequently in the house.
09:44Sometimes I'll make it for them for lunch.
09:46So get some beef stock and reduce them down.
09:47Get some strength in there, yes?
09:49Smart, thank you.
09:51Guys, this is the basement.
09:52Remember, canned food, corn sauce, staples are not easy, right?
09:56Yes, Chef.
09:57It's obvious you are social media chefs, and you're not used to being rushed, but I'm going
10:00to rush you.
10:01Let's go, let's go.
10:02Right, we're down to the last two minutes, guys.
10:04We can start thinking about plating.
10:06Ideas, they're hideous.
10:07This thing's got to get on the plate.
10:09Let's go.
10:13Here we go.
10:1430 seconds to go, yes?
10:16Amazing.
10:17That's so nice.
10:18Wow.
10:19Bring it home, y'all.
10:21Five, four, three, two, one, and stop.
10:27Well done.
10:28Hands in the air.
10:30Wow.
10:31Dang.
10:32Wow.
10:32That went fast.
10:42There we go.
10:45There we go.
10:46Wow.
10:47Exciting.
10:47Oh, my gosh.
10:48I mean, it's crazy down here.
10:49It goes fast.
10:50And congrats cooking for the first time in your careers with no filter.
10:54Well done.
10:55Come on.
10:55All right, shall we start with Christian's oatmeal-crusted Asian-inspired wings.
11:04Not a dish that tastes like it was made in the basement.
11:08The glaze is super flavorful.
11:10Listen, this is the way to highlight cornerstone ingredients that nobody wants.
11:15They're delicious.
11:16Smart grab.
11:17This is exactly what I would have grabbed if I was cooking in the basement.
11:20I have no notes.
11:21Great job.
11:23No notes?
11:24That is the ultimate compliment I can get from Chef Farrington.
11:27I can die happy.
11:29Next up, Miriam's Cheeto-crusted pork.
11:33Half the Cheetos are on the floor over there.
11:35Oh, my gosh.
11:37Miriam, this is why, even though I'm a restaurant chef, why I spend a lot of time on social media,
11:41because sometimes you just find really, really cool, neat ideas, right?
11:45So marinating that in the bag itself, getting the flavor from the convenience store item,
11:49really, really smart.
11:50I'm a big hot Cheeto girl.
11:52I'd have definitely grabbed that ingredient.
11:54Really smart use to make an aioli to kind of balance out.
11:57The spiciness, however, they're both really spicy.
12:01It's still getting hotter.
12:04Next up, this is Henna's hot dog stir fry.
12:08There's some carrots and mango relish.
12:11I think it is a little sweet.
12:13Even carrots themselves are pretty sweet, so that, the fruit, maybe the cola that's in it,
12:18a little too sweet.
12:18I love the caramelization on the hot dogs.
12:20It is very sweet, though.
12:22It needs some spice.
12:25Next up is Andy's hand-fried whitefish with a delicious cream spinach.
12:31The fish was frozen.
12:32They got defrosted, seasoned, and then cooked in a pan that was somewhat nonstick back in 1985.
12:40I mean, frozen fish sticks into a dish that looks like it could be in a restaurant is pretty impressive.
12:45Yeah, I think really smart use of that canned bacon.
12:48It brings some beautiful sort of salinity.
12:50The canned spinach, I would have liked to see transformed a little bit more,
12:53but really nice cook on the fish.
12:56Next up, Landon's turkey meatballs finished with a smashed potato.
13:00He got a can of cream soup and turned that into a sauce.
13:04Very smart, very clever.
13:07I hope I didn't make the worst thing, because I am by no means confident that I am getting back
13:12in that elevator.
13:13I love the use of pretzels as you might use bread in a meatball.
13:17Tough grab, that one.
13:18Choking, no fat, so very unforgiving.
13:20It could have done with a touch more sauce in there.
13:22Enrich those meatballs.
13:23But they are tasty.
13:25Next up, Maria's canned prawns and satin and mustard sauce, almost like a fritter.
13:32I love the use of corn and shrimp together.
13:34Pairs really nicely and really smart to do a fritter on the first cook.
13:42You give me an hour and I'm going to do something really spectacular.
13:47This is Matt's marinated beef tips with sweet tedders and rice.
13:54The seasoning is great on the beef tips.
13:56Two starches together, you know, not something you see a lot.
14:01The dish looks like it could come together a little bit more.
14:03Just think about how you're adding some, like, freshness to it, some vegetables.
14:07Tough grab, you have to be careful what you grab.
14:10Last up, Tim's beef strip, ramen.
14:15You took the idea of ramen and elevated it.
14:19I really appreciate the stock.
14:20It's the way to transform something out of a bodega that's sitting on a shelf for who knows how long.
14:25This is comforting.
14:26It's soul-hugging.
14:27I can clearly see your vision brought to life.
14:30This is one of the most famous corner store ingredients.
14:33So ramen's sort of a clutch grab off of the platform.
14:35And I think you know that egg yolks bring extra likes and followers.
14:39Absolutely.
14:40You have to remind ourselves you're social media stars.
14:43And you used to have everything set up.
14:45Nothing got set up for you.
14:46It was dysfunctional from the get-go.
14:48And that dish is delicious.
14:50Thank you, chef.
14:52Right.
14:53Have a chat amongst yourselves.
14:54We need a very serious moment.
14:55Excuse us.
14:55Please.
14:56Ooh.
14:57Ooh, ooh, ooh, ooh, ooh.
14:59Yeah.
14:59Bring it in.
15:00Bring it in.
15:00Bring it in.
15:01Can we talk about the wings?
15:02How good were they?
15:02Delicious.
15:03I can eat an entire plate of those wings.
15:05It was kismet that I had to make wings for that first round.
15:08I love that.
15:09Take on the ramen.
15:10Beautiful.
15:11Yeah.
15:11But he said, Tim, it's delicious.
15:14And I was about to like...
15:15I know.
15:16Matt's beef chunks.
15:18Yeah.
15:18You said it right.
15:19It's beef chunks with nothing really else.
15:22No.
15:22The two starches, the sauce didn't really work.
15:24You've got a green tea, too.
15:26I did, yeah.
15:27I just missed the vegetable.
15:29And Henna's hot dogs.
15:31Yeah.
15:31Too sweet.
15:32Yeah.
15:32But when was the last time you saw carrots and hot dog together?
15:34First time.
15:35Yeah.
15:36Yeah, I put a little bit too much Coke in my hot dogs.
15:43Right.
15:44Richard and Naisha, myself, have come to a decision.
15:47First, three individuals that have earned a place on the next level.
15:52Congratulations goes to...
15:56Tim, Christian, and Andy.
15:59Well done.
16:00Head to the elevator.
16:00Thank you, chef.
16:00Well done.
16:01Great job.
16:02Thank you, chef.
16:08Joining those three, congratulations goes to...
16:13Mireya.
16:13Yes.
16:14Landon.
16:15And Miriam.
16:16Let's go.
16:17Woo!
16:20Congratulations.
16:21Well done.
16:25Unfortunately, there's only one spot remaining in that elevator.
16:29The person moving up, congratulations, goes to...
16:39The person moving up to the middle level, congratulations, goes to...
16:47Matt.
16:48Let's go.
16:51Thanks, chef.
16:52Have the very best of luck.
16:53Do not stop what you're doing.
16:54I won't.
16:55Well done.
16:56I mean, I tried my best.
16:57You can't beat yourself up about it.
16:59I definitely feel very inspired.
17:01So, yeah, I don't take it as a bad experience.
17:10Okay, everyone, let's go.
17:12Let's go.
17:12Welcome to the middle, okay?
17:14All right, now listen, this is a catering kitchen.
17:16You're not going to be dealing with bent pans and rusty spoons and some of the stuff you
17:21saw in the basement?
17:22Yes, chef.
17:22Yes, chef.
17:23All right, now listen, as social media chefs, what you do best is making first impressions.
17:28You want people to stop on your page.
17:30You want people to follow.
17:31You want people to like.
17:32So, this challenge is about big colors, bold ideas.
17:36We're looking for you to impress us, specifically, visually.
17:40I think I got this.
17:41Link, subscribe, click the notification buttons.
17:44You're going to have 20 minutes.
17:46Grab as much as you can.
17:48Man, I want the platform to look like it's going out of business.
17:51All right, grab the elevator.
17:53Okay, you're ready for war.
17:54Let's go.
17:57I hear it.
17:58All right, here it comes.
17:59When the light goes green, it's go time.
18:05Go!
18:05Let's go.
18:06Let's get over there.
18:07You got it, okay?
18:08You need a viral dish.
18:09Make sure you grab a protein.
18:10Grab big flavors.
18:12There's beetroot juice still over here.
18:13That's colorful.
18:14Gochujang, that's super flavorful.
18:15I try to grab gochujang, but freaking Christian reaches over and rips it out of my hand.
18:21I'm not scared of anyone, but I would not want to pick a fight with Christian.
18:24That's for sure.
18:25Grab it or regret it.
18:26Let's go.
18:27Excuse me.
18:28Everyone is towering over me.
18:30The next thing I see is the tilapia, so I grab it.
18:33And it's wasabi peas.
18:34Five seconds.
18:36Herbs, spices, something to make a sauce.
18:38Let's go.
18:39If you can reach it, it's yours.
18:41And then at the last second, I grab that beetroot juice.
18:44What am I going to do with this?
18:46Okay, here we go, everyone.
18:47Get ready.
18:48Your 20 minutes starts now.
18:56Okay, Mireya, so you got a piece of snapper.
18:59I got that serrano ham miso, and I've got rice ready to cook.
19:03Okay, you know what you can do with this is you could wrap the serrano ham around the fish.
19:07You can sear it.
19:07Wow, that's complicated.
19:09Librant colors.
19:10Yeah, great grab there.
19:12Okay, you don't have to do it.
19:13Just a suggestion.
19:13Okay, definitely.
19:16Andy, how are we doing?
19:17I'm just getting these sweet potatoes chopped up.
19:20I'm going to do a sweet potato puree.
19:22Okay.
19:22I've got this chicken breast here that I'm going to saute.
19:25Okay.
19:25You can get the chicken cooking.
19:26I heard, chef.
19:27I heard, chef.
19:28Okay, let's go.
19:30Chef, how are you?
19:31Okay.
19:32I have a zucchini here.
19:33I have a tilapia and some wasabi peas.
19:35So we're a long way from the Flamin' Hot Cheetos, right?
19:39Growing up for me, I'm a pastor's kid, and it was a very strict household.
19:43We couldn't go anywhere.
19:44I couldn't do anything.
19:45So I needed something to do with this energy that I have.
19:48Okay, beautiful people.
19:49Let's go.
19:50I started with content creation and cooking.
19:53Today, McDonald's been crazy, boy.
19:55Content creation, I feel so free to let go and to be me.
20:00Look at sexy.
20:01My channel is based upon deep fried foods and cheesy foods.
20:05We're here for a good time, baby.
20:06I'm not here to watch cholesterol.
20:11So listen, for the tilapia, comfort food, right?
20:15Love it.
20:15Okay, you love comfort food, right?
20:16That's what I do, baby.
20:17So let's treat this like it's a coating for the fish if you want.
20:20Okay.
20:20Got it.
20:21Thanks, Chef.
20:23Oh, got a beer for you, Landon.
20:25I'll be damned.
20:26You did get a beer, didn't you?
20:28Stout action.
20:30All right, Tim, what are we going?
20:31You're already making, you're already rolling out meatballs.
20:32We're wringing it here.
20:33We're going meatballs.
20:34What is the rest of the dish?
20:35Well, wow, that's the challenge here.
20:37I've got coconut milk, chili oil.
20:39I like this.
20:40If you get the meatballs cooking and then work on this coconut sauce, right?
20:43Too big, the meatballs.
20:4440 minutes so the pork doesn't dry out around the outside.
20:48Take a half a rest.
20:50Take your time.
20:52Tim, what are we doing?
20:54You good?
20:54Oh, no, my chili oil.
20:56Come on, Tim.
20:57I can open that for you.
20:58Okay.
21:00You can't open a jar.
21:03You are embarrassing yourself on national television.
21:06I got it.
21:07I got it.
21:10I'm a stay-at-home dad.
21:11I don't touch the laundry.
21:12My wife does that, but I do the other stuff.
21:14Hey, girls, you hungry?
21:16I'm the one who does all the cooking in the house.
21:18And so a year and a half ago, I started posting food videos.
21:21Today, we're making my daughter's breakfast.
21:24I'm a big kid at heart.
21:25I'm just a goofball.
21:26This started out for fun, and now it's what I do.
21:29The principal called again, and the PTA moms are pissed.
21:33She said, my lunches are causing a distraction.
21:35I like to embarrass my kids, but my daughters have no problem critiquing me.
21:40Tony, how do you feel about falafel?
21:43What have I created?
21:45You're not cooking out of your house, guys.
21:47There's no ring lamps down here.
21:48You're laughing at that, Tim.
21:50You know what that's about.
21:51Landon, how are we doing?
21:52You got some great ingredients here.
21:53Mustard, mackerel, potatoes.
21:55Do you feel good with seafood?
21:56I don't do much seafood.
21:58You're from California, aren't you, dude?
21:59Yeah, but I eat out.
22:00I grew up in Ohio.
22:02We were nowhere near an ocean.
22:03I don't like seafood.
22:05I don't make it.
22:06Makes your house stink.
22:07I avoid it.
22:08So we're going to sear these inside down.
22:10Yeah, I like that.
22:11This isn't hangover food, dude.
22:12No, it is not.
22:13Okay, bro, let's go, dude.
22:14Let's make it happen.
22:15Listen, how are we making this viral?
22:17How are we going to get people to stop the scroll?
22:19All right, how are we going to get people to subscribe, okay?
22:21We're going to make it do what it do, baby.
22:23First impression, first impression, first impression.
22:25Pretty, pretty.
22:26If you could pick one social media chef right now, who would it be?
22:29I mean, I definitely have my eye on Andy.
22:31She's fire.
22:32I think I saw some stuff I can work with.
22:34Yeah, I would pick Christian.
22:35Look at the way he moves.
22:36Yeah, Christian can cook.
22:37It's incredible.
22:38Mm.
22:42Filipinos not necessarily are known for being spicy, but I am.
22:46We've come to what I was born to do, fry some chicken.
22:49I'm a social media chef and culinary producer for First We Feast.
22:52Christian, it's Sean here.
22:54Your mission is to make the perfect way.
22:57I make tons of different recipes in multiple techniques, but everything has to be spicy.
23:02Spin, spin, toss.
23:04I want your eyes to roll back when you're eating my food.
23:07Just roll back.
23:08Christian, what's up?
23:09What's up, what's up?
23:10Making a steak.
23:11All right.
23:11Then I'm making a fennel verblanc.
23:13Okay, all right.
23:13Keep going.
23:14Go, go, go.
23:16Cooked perfectly.
23:19Let's go, let's go, let's go.
23:20Andy?
23:21Let's move, let's move.
23:22She better hurry up, Andy, because that chicken is going to be undercooked.
23:26Chef, I'm having an issue with some beetroot.
23:28What do I want to do that?
23:29Chef Blaise, to the rescue, please.
23:31Just get on the stove and start reducing it.
23:33Maybe let's add a little bit of sugar to it, a little bit of red wine vinegar, and you're
23:36making this beautiful beet sauce for it.
23:41Okay, Matt, what are we making here?
23:43I've got these beautiful head-on prawns.
23:44Okay.
23:45I'm going to fry them.
23:46You're frying them with a little bit of a batter over here?
23:48I am, yes.
23:49Okay, let's go.
23:49Keep moving, okay?
23:50Thanks, chef.
23:50Keep moving.
23:51Ten minutes down, ten to go.
23:53Get off of there.
23:55All right, landing.
23:55Just one minute on the other side, pull it out.
23:57Clean your station up.
23:58It's a mess, yeah?
23:59The stations are a disaster.
24:01Gordon and Iissu would absolutely lose it.
24:03Okay, let's go.
24:04If my room looked like this when I was younger, I would have gotten my ass beat.
24:09Six minutes left.
24:10Unbelievable.
24:13Where's the chicken, Andy?
24:14Uh, it's still in the pan.
24:17That's undercooked.
24:18You know that.
24:19I'm terrified because you can't eat it raw like any other meat you can get away with.
24:24Five minutes to bring it together.
24:26You're going to take it right to the wire.
24:28I'm nervous about Andy's chicken.
24:30Same.
24:31Um, it's so stressful.
24:39Four minutes left.
24:40If I'm pushing you, it's because I want you to get to the top floor, okay?
24:44Let's go.
24:45Oh, what am I doing?
24:47What am I doing?
24:47Look, Andy's not happy.
24:49Mm.
24:50I can confirm the chicken is cooked.
24:56Hopefully it's not overcooked.
24:57Now I know.
24:58I'm worried that it's overcooked.
25:00Two minutes left, so now start plating.
25:03They have to be colorful.
25:05They have to be bright.
25:06They have to be viral.
25:07It has to be a dish that's going to get you to the top level, okay?
25:10Yes, chef.
25:12Everyone likes cheese.
25:14Five, four, three, two, one.
25:19Hands up, hands up.
25:20That was something.
25:23Okay.
25:24Woo!
25:26Naisha, Gordon, we raised levels, and I think we raised the level of tension up here for sure.
25:32They look good.
25:33All right, well, let's get into it.
25:34We have Christian's curried skirt steak with a gochi jang butter sauce.
25:38Mm-hmm.
25:40Enochis and some spinach, a little banana leaf for the aesthetic there.
25:44That steak's took beautifully.
25:46It is a melt-in-the-mouth moment.
25:47Just on optics alone, I'd definitely stop scrolling and study that dish.
25:51Great job.
25:53Okay, next up, we have Mireya's Serrano ham wrapped snapper with rice and some charred tomatoes.
25:59I don't know if this one is as worthy of the gram, but sometimes you're just looking at a picture,
26:03and you want to dig in and eat it, right?
26:06That's good.
26:06Yeah, the Serrano ham is a really great protection for the fish.
26:10I love the crispy saltiness that Serrano ham gives to the fish.
26:14It's exceptional.
26:16Exceptional.
26:17Exceptional.
26:18Thank you, Chef Ramsay.
26:20You've just made my millennium.
26:24Okay, moving on.
26:26This is Tim's pork meatballs with a coconut curry.
26:30It's a shame because it looks vibrant.
26:31Meatball's a little bit dry.
26:33Any breadcrumbs in there?
26:34I did.
26:34So that just gets drier and drier and drier.
26:36So you can't really taste the pork, which is just a shame.
26:39Next up, we have Matt's crispy shrimp with curry noodles.
26:43Wow.
26:44Is it tall enough is the question.
26:46It's eye-catching.
26:47And again, you've got to remind yourselves, guys, not four assistants, not 18 ring lights.
26:5120 minutes.
26:52It looks beautiful.
26:56Shrimp are cooked beautifully.
26:58Yeah.
26:59I mean, the quick note here is visually it's great.
27:01Just remember you're serving a couple people, right?
27:03You don't need to make a big, big meal all the time.
27:06Okay.
27:07So this is Miriam's wasabi pea crusted salapia with beet sauce.
27:11Honestly, it looks like someone's cut themselves.
27:13The beet sauce is actually really delicious, vibrant, earthy, but paired nicely with something rich like a venison or a
27:20beef that can stand up to it.
27:22It really overpowers the delicate fish.
27:24The actual crust needs more seasoning.
27:28Okay, next up, we have Landon's seared mackerel with purple potato salad and a mustard cream sauce.
27:35Mackerel's cooked beautifully.
27:37Skin is nice and crispy.
27:38Cheapest fish on the market, but you've elevated it.
27:40Well done.
27:42Okay, last up, we have Andy's spiced and seared chicken breast with a sweet potato puree and a snap pea
27:48salad.
27:53Puree nailed beautifully, but the chicken should have gone on earlier.
27:58Chicken needs time to rest.
27:59So when you slice it like this, it's got all these string effects because it's dry.
28:04Give yourself more time with a chicken breast like that.
28:08Yeah, what I love about this dish is it's very autumnal, right?
28:10You have the sweet potato.
28:11It's really silky.
28:12The pomegranate, overall, it's tasty.
28:15All right, everyone.
28:16Have a chat with yourselves and we'll get right back to you, okay?
28:20Interesting.
28:23I love the tempura shrimp.
28:25My eye went directly to that plate.
28:26I mean, really beautiful.
28:27And the big letdown for me was the tilapia.
28:30This unseasoned crust on top and then the ground pork.
28:33Everything was so dry.
28:34When the meatball's that big and you fry, it sucks up all of the juice.
28:38Cook it in the sauce.
28:39Yeah.
28:39We're agreed?
28:40Shall we?
28:40Absolutely.
28:43Now, the first three people that have earned their way to cook on the top level are...
28:50Matt, Landon, and Mireya.
28:54Head to the elevator.
28:55You burned your way up.
28:56Congratulations.
28:58Holy mackerel.
28:59We're still here.
29:00Okay.
29:01The next two people that have earned their spot to cook on the top level are...
29:09Christian and Andy.
29:10Head to the elevator with your colleagues.
29:13I can't believe it.
29:14I was doubting myself.
29:16I've got to stop that.
29:18Tim, Miriam, unfortunately only one of you are going to make it to the top level.
29:23Yes, sir.
29:23I keep thinking of my family.
29:25I keep thinking of my daughters.
29:26I've given up so much to be here.
29:28To get eliminated in the audition rounds would just be devastating.
29:33The person moving to the next level is...
29:43The person moving to the next level is...
29:51Tim.
29:51That was awesome.
29:53Good job.
29:54Good job.
29:54Good job.
29:55Bye.
29:57Bye.
29:57Mariam, first of all, you had me at Flaming Hot Cheetos.
30:01I am.
30:01Your social media is an absolute joy to watch.
30:04And you've been a joy in person.
30:05And we're going to keep watching you, okay?
30:07It has definitely been an honor to meet all of you.
30:09It's been truly a blessing.
30:10This was a very tough audition.
30:13Love you.
30:15But this has definitely lit a little bit of fire in me.
30:18So I'm just going to go home and keep trying.
30:26Welcome to the best kitchen in America.
30:28All right, guys.
30:30Take a look around.
30:31Take a look around.
30:33Wow, wow, wow, wow.
30:35Let's go.
30:36Yes, chef.
30:36You ready?
30:37Yes.
30:37I want to shoot content in this kitchen.
30:39It is a sexy kitchen.
30:41You ready for your last challenge?
30:42Let's go.
30:44Okay, social media chefs, for your final challenge, I want you to forget about the likes and the
30:48shares.
30:49Yeah.
30:50And create a dish that's good enough to earn you a spot in the draft.
30:52Right.
30:53And prove that you belong in this competition.
30:55Yeah.
30:56Final cook from these incredible social media chefs.
31:00Last chance to impress here.
31:01All right, guys.
31:02Hands on the elevator.
31:03Oh, man.
31:04You got this.
31:04Believe in yourself.
31:06Grab smart.
31:07You have 25 minutes to earn your spot in the draft.
31:16Go, go, go, go.
31:18All right, what do we see?
31:19That filet is mine, so I snatched it.
31:22Ah, filet.
31:24Nice grab, Tim.
31:25The best protein on the platform.
31:28Oh, no.
31:29Game head.
31:30Let's grab some supporting ingredients.
31:32I see a pork chop.
31:33Beautiful.
31:35Where'd it go?
31:36It's gone.
31:37Now what's left?
31:38I'm looking up there.
31:39I got a sea cockroach.
31:41Lobster.
31:42Five seconds.
31:43Think about how you're supporting the protein.
31:46Grab it.
31:47Come on, guys.
31:48Let's go.
31:49Back to your station.
31:50Visualize your dish.
31:52All right, your 25-minute start right now.
31:55Right now.
31:56Let's go.
31:57Yes, season that filet.
31:59Get it on.
32:01Who's your money on?
32:02I like Andy.
32:03I just see a lot of potential.
32:05I feel like she's got a lot of great energy.
32:07And what are you thinking for your dish?
32:08I'm just going to keep it simple.
32:10I've got this amazing polenta, carrots, tomato, pork chop.
32:14Yep.
32:14Really smart to get the pork on first.
32:16Make sure you concentrate on the protein first, right?
32:20That's the most important.
32:21That's what gets you into this draft.
32:23What is this?
32:28Oh, it's...
32:29That's great.
32:34All right, Landon.
32:35Can you tell me what this is?
32:36That is kale.
32:37That is kale?
32:37Yes.
32:38That's the first time that Landon's seen kale.
32:41Come on, Landon.
32:42You're from California.
32:45Would you recommend leaving that raw?
32:47Did you taste it?
32:47I did.
32:48It's a little bitter.
32:49Yeah, it also tends to be a little bit fibrous.
32:51Mm-hmm.
32:51So if you want to serve it raw, you're going to definitely want to massage it.
32:54Oh, really?
32:55And it helps break down those fibers.
32:56Yeah, so it makes it more palatable.
32:58Not the best for salads, if you can't tell.
33:00I don't eat salads.
33:01I never order salads.
33:02I always get the soup option.
33:04How are you cooking your lobster?
33:05I was going to just slow cook it in this butter, so it doesn't overcook.
33:08And then it doesn't curl up on me.
33:10Light poached.
33:11Is this a thought?
33:11Yeah, just like that.
33:12You have 18 minutes left.
33:14I'm calling you.
33:15You pass all this in to count.
33:18Rhea, how you feeling, girl?
33:19Hi, chef.
33:20I'm feeling great.
33:21I'm doing a little Cornish game hen with a allspice maple syrup glaze, inspired by my upbringing.
33:29And what is your background?
33:31I'm Egyptian.
33:33I am the fit foodie.
33:36I'm small, but I'm scrappy, so don't be misled by my size.
33:41I grew up in Egypt, and I like to bring my North African flavors to the party.
33:49I like to take a nutritionally dense approach to food because in the last three years, I've discovered bodybuilding.
33:58Entering a bikini competition as a 53-year-old is terrifying and invigorating, but I don't do anything half-assed.
34:08And how are you cooking your game hen?
34:10I'm going to sear it first, and then I'm going to put it in the oven.
34:14It's a whole bird, you know?
34:15Yeah.
34:15Move with intention.
34:16Move quick, quick, fast, fast, fast.
34:19Why is it not in?
34:20The chicken needs to get in the oven.
34:23All right, Tim, what did you grab?
34:24I got the filet, which is the cream of the crop.
34:27I'm feeling a little bit of pressure with this filet because it is the most perfect grab.
34:32I cannot this up.
34:34You've turned this?
34:35Yep, just flipped it.
34:36Yeah, just cook all sides.
34:37What do you have going here?
34:38I added some chickpeas in here, so we're going to do the cauliflower chickpea mash.
34:41It's going to be an interesting color visually, you know what I mean?
34:44Yeah, I think it will be beautiful.
34:46Christian, what did you grab?
34:47I got Japanese potatoes.
34:48I'm going to make a chipotle potato puree.
34:50Look at the color of that day.
34:51A lot of purple happening up there.
34:53Um, seasoned black cod with a nice green sauce.
34:55Black cod.
34:56Everyone loves it.
34:57Everyone's seen it.
34:58Smart.
34:58Matt, what's your dish?
35:00I'm doing a tuna, searing it with salt and pepper.
35:03I've got my lemongrass broth cooking there.
35:05Yep, beautiful.
35:06Matt's got a tough one with that tuna.
35:07If he doesn't understand how to sear it, that could go incredibly dry.
35:11Time check.
35:12Ten minutes, guys.
35:13Ten minutes.
35:14I'm wasting time looking for gloves, but it doesn't matter.
35:18Let's go, social media chefs.
35:21That hand is still not in the oven.
35:23Crank up the oven and get it in the oven.
35:26How much time before I flip?
35:28Let's put it straight in.
35:29Okay.
35:30All right.
35:31Eight minutes to go.
35:33I know.
35:33The chicken is in the oven.
35:35Yeah, this is just crazy.
35:37Get your massage.
35:40Yeah, look at that.
35:41Oh.
35:42This feels wrong.
35:44But if she says it's right, it's right.
35:46It's very California.
35:47We're just there.
35:48Thank you from Scotland.
35:50Yes.
35:50Oh, my God.
35:55Not too bad.
35:57What is he drinking over there?
35:58He's drinking white wine out of a deli cup.
36:02Five minutes.
36:03Five minutes left.
36:05Last chance to get on one of our teams, guys.
36:07Stay hungry.
36:08Stay focused.
36:08Stay happy.
36:09Can you make it through this gauntlet of a competition?
36:12Right?
36:13Yes, chef.
36:13No one's going to give it to you.
36:15You have four minutes to bring it together.
36:17Four minutes.
36:19A little more.
36:21I don't even know if Maria can get something on the plate.
36:24Oh, my gosh.
36:25The hen's still in the oven.
36:27Three minutes left, guys.
36:29Oh.
36:30Oh.
36:34Two minutes left, guys.
36:36Two minutes left.
36:37Start plating.
36:40Oh, it's the chicken.
36:43I don't know.
36:44Is it burnt?
36:44Is it raw?
36:45It sounded like it was cooking.
36:47Let's go, dog.
36:48Bring your vision to life.
36:50Last chance to get on one of our teams, guys.
36:53Let's go, Landon.
36:54Make this plate a party.
36:55Know you like to party, dude.
36:57Yes, I do.
37:00Five, four, three, two, one.
37:04Hands up, guys.
37:09Nice.
37:10Nice.
37:10Wow, what a cook.
37:12Everybody at home thinking, that doesn't look that hard.
37:16I just cooked a Cornish game hen in 20 minutes.
37:18What the freak?
37:20So we'll start with Maria's.
37:22This is a spiced game hen with a parsnip and potato puree.
37:25Could you hear Rich and I screaming?
37:27Get it in the oven.
37:35You know, hen is cooked all the way through.
37:38I thought you were going to smash cock it or take off the thighs and do something elevated
37:41with it.
37:42It does taste good.
37:43And also think about how you're plating it.
37:45It's kind of difficult to eat a whole bird in a bowl.
37:49Next up, we have Andy's seared pork chop with polenta and tomato sauce.
37:54See how it's cooked.
37:55Mm-hmm.
37:59Our pork's cooked beautifully.
38:00Sauce is delicious.
38:01Purely delicious with polenta.
38:03Yeah, I mean, listen, you just have ingredients that work.
38:05It's a perfect combination.
38:07Thanks, chef.
38:07Next up, we have Landon's butter poached lobster and a kale salad.
38:15You know, it's a bit confusing.
38:18Is it a salad?
38:19Is it a composed hot dish?
38:21Yeah, so it feels and looks unfinished.
38:23It's such a shame, but the actual lobster's cooked beautifully.
38:25It does need more acid.
38:26It does, yeah.
38:28Okay, next up.
38:29This is Tim's seared filet with a cauliflower and chickpea puree.
38:35What's the cook, Tim, you wanted?
38:37I wanted mid-ray.
38:38Yeah, it's mid-ray.
38:40I actually really love the visual.
38:41You guys were supposed to do the colors on the middle floor, but you guys really brought
38:44some colors up here.
38:45You may be a social media chef, but that's cooked like a professional.
38:49Thank you so much.
38:51Okay, next up, we have Christian's black cod.
38:54This is a chipotle sweet potato puree and an herb sauce.
39:00Visuals are great.
39:01A little confusing with all the sauces and purees for me.
39:04I'm a chef.
39:05Fish is cooked beautifully.
39:07You know, it's viral.
39:08Yeah, it's a really good dish.
39:10Okay, lastly, we have Matt's seared tuna with a lemongrass and black garlic broth.
39:18It's so nice to see dishes higher than Richard's hair this season on Next Level Chef.
39:23Yeah, knew that.
39:23It's good.
39:30Broth is delicious, but none of this is seared.
39:34So, rookie mistake.
39:35Yes, chef.
39:36Heard.
39:37We definitely have a lot to talk about, so please talk amongst yourselves.
39:41Thanks, chef.
39:43Some great dishes.
39:44Really good dishes.
39:44The guinea ham is the sort of, the strange one for me.
39:47Just dunked on a puree like that.
39:49Break it down.
39:49Take it off the bone.
39:50You could turn that thing into an absolute stunning dish.
39:55Landon's dish was unfinished, right?
39:57You're on the top level fighting for your chance to be on one of our teams, and you make a
40:01kale salad.
40:01He definitely massaged it longer.
40:03Yeah, I know.
40:04I'd rather massage my wife than my kale.
40:07I think it's clear.
40:08Yes.
40:10This challenge was about proving yourself.
40:14And before we reveal our decision, we want you all to take a look at what's at stake.
40:22Oh, my gosh.
40:25Get me out of this sweaty shirt and into a fresh white coat.
40:29I deserve it.
40:30I know I do.
40:31I've earned it.
40:32It's mine.
40:34That's what you're fighting for.
40:35Six of you, five chef jackets on that platform.
40:39The first person who has earned their spot in the draft is Tim.
40:48Thank you, Jeff.
40:50Name called first, moving on, getting out of these auditions, and into the draft.
40:55Hell yeah.
40:56I'm so fired up right now.
40:58The next person that is making it into the draft and on one of our teams is Andy.
41:07Congratulations.
41:07The next person is Christian.
41:14The fourth person is Matt.
41:17Good job, Matt.
41:20That leaves Landon and Maria.
41:24The final social media chef moving through into the draft is...
41:33Maria.
41:36Congratulations, girl.
41:40Landon, you fell a little bit short.
41:42I regret not grabbing anything other than kale.
41:45I don't even like kale, so how could I expect the mentors to like kale?
41:48It comes down to the grab.
41:50That's a huge part of the competition, and it's something that I didn't do good at.
41:53Take care, bud.
41:53All right, brother.
41:54Party on, Landon!
41:56Don't encourage it.
41:58We'll go back to making videos now, where I get a lot of takes.
42:02And I know what I'm making.
42:04Bye.
42:05Right, well done.
42:07You guys excited?
42:08Yes, chef!
42:09Thank you, thank you, thank you.
42:10Think about it.
42:11Richard Blaze, Naish Arrington, and myself on speed dial.
42:15How cool does that sound?
42:16Amazing.
42:17The coolest.
42:18Right, all of you, congratulations.
42:20Grab those chef jackets.
42:22Celebrate.
42:23We will see you very soon, yes?
42:25It's the ground, it's the ground.
42:28Well done, guys.
42:30So proud of you.
42:31Bye, guys.
42:31Well done.
42:34Bring it.
42:34Guys, bring it in.
42:35Bring it in.
42:36Bring it in.
42:40Next time on Next Level Chef.
42:42Let's go home, chefs.
42:44This is like a crazy pack of animals going after food.
42:47My heart is beating out of my chest.
42:49You want to make it onto one of our teams.
42:51I want one of you to want me.
42:52It would be exciting to have a home chef win this season.
42:55That whisk looks normal in your hands.
42:58Cooking is like a dance.
42:59This one felt like moussica.
43:01Papa.
43:02So much spice, my hair's going to turn pink any second now.
43:05Talk about adrenaline.
43:06I feel like I could run through a brick wall.
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