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