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00:01Previously on Next Level Chef.
00:03You're all heading straight to the top level.
00:05Where?
00:06You begin your individual climb.
00:09Bloody hell.
00:10We're all fighting for our lives.
00:12First, who's earned their spot on the top?
00:14Austin, Theatrice.
00:15In the middle level, Arnav, Bobby, Becca.
00:18Congratulations.
00:19The rest are heading to the basement.
00:20One will cook for the very last time.
00:22Stop.
00:23Natalia.
00:23It's been the best experience.
00:25Oh, man.
00:26And tonight...
00:27A unique Cajun celebration.
00:30The shrimp, that's what I'm rolling with.
00:31He needs the shrimp.
00:32I'm blotting.
00:33She went straight for the shrimp.
00:34She lied to me.
00:35She screwed me over.
00:36Who's your biggest competition?
00:38Oh, Austin, for sure.
00:39Really?
00:39We are the friendliest competition.
00:40No hard feelings over there, Austin.
00:42No, not happening.
00:44They're burning.
00:45When it's brown, it's cooked.
00:46When it's black, it's .
01:01Welcome back.
01:03Good morning.
01:04Look at these talented individuals.
01:09Feeling good?
01:10Yes, Chef.
01:10Just take a look at each other.
01:12Because one of you will win a check for a quarter million dollars.
01:17And that incredible, exclusive mentorship.
01:21Understood?
01:22Yes, Chef.
01:23Yeah, it's getting ramped up.
01:25But you know what?
01:25I'm just getting more invigorated.
01:27I'm just getting more excited.
01:29I'm going to be in finals.
01:30I'm going to win this competition.
01:32And there's no doubt about that.
01:34Based on your performance last time cooking on the top level today,
01:38with me will be Austin and Beatrice.
01:41Can we all give Richard Blaze a big warm welcome back to the top floor?
01:46He's even got his best new suit jacket on, everybody.
01:48Come on.
01:48Yes, Chef.
01:50There you go.
01:52Very slick suit.
01:53But you look so smart.
01:54Listen, I saved it for this moment.
01:56Good choice, Chef.
01:57Good choice.
01:58I've wanted to wear it the last five episodes.
02:00Finally, I get to wear this jacket in the top-level kitchen.
02:04Looks like you've just come on the cover of a GQ shoot.
02:06Very dapper.
02:09Arnav, Bobby, and Becca.
02:12You'll be cooking with me in the middle level.
02:15I'm excited.
02:16As of now.
02:17And so that means Ryan, Brandon, and Megan,
02:20you're roughing it in the basement.
02:22You might be starting your climb from the bottom.
02:24But remember, the only direction to go is up.
02:27Exactly, right?
02:28Always.
02:29Now, ready for your next challenge?
02:31Yes, Chef.
02:32It's a big one.
02:33Why is it not?
02:34Do you know what?
02:34It's been so intense here.
02:36We're going to head somewhere a little bit more friendly,
02:38a little more relaxed.
02:40The Big Easy, New Orleans.
02:44Oh, my God.
02:45For a unique Cajun celebration.
02:48That's amazing.
02:50Let's get it.
02:50Who's been to New Orleans?
02:51Let's go.
02:52How beautiful is that?
02:54It's the best.
02:55Why have you all been to New Orleans?
02:57Is that a field trip?
02:58Like, is that something that we just do in sixth grade?
03:00Like, did I miss the memo?
03:02Cajun cuisine, it blends southern flair with French influence.
03:06It's humble, delicious, really down-home cooking.
03:09That's right.
03:10Now, listen, it's about gumbo, jambalaya, po'boys.
03:14Like the music and the people, Cajun cooking is packed with personality.
03:19Your job is to transport us to Bourbon Street with your take on elevated Cajun cuisine.
03:24I am so amped about this because these are flavors that I love.
03:28These are flavors that I just, like, would love to eat any day of the week.
03:32Now, here's the good news.
03:33All of you got 30 minutes today, and I promise you, time is of the essence.
03:39Especially today, the chef who creates the best dish will not only move up to the top kitchen
03:44next time around, they will earn one of these.
03:49A next level chef time token.
03:54Whoa.
03:55OK.
03:55The winner of this incredible time token will have the option to add an extra 10 seconds,
04:03exclusively to their grab from that platform.
04:06But if you're feeling really mischievous, you can take 10 seconds away from any other competitor.
04:15It's even better.
04:16Hell yeah.
04:17I'm absolutely using it on somebody.
04:19If I'm with Beatrice, she's getting it first.
04:21I need to humble her a little bit.
04:22She's getting a little too full of herself.
04:23Honestly, at this stage of the competition, you do want one of these at your disposal.
04:27It's a big advantage.
04:30And right now, every advantage in your sights, you need to grab.
04:35Yes, sir.
04:36Megan, can you hold that for me, please?
04:38Absolutely.
04:38I'm joking.
04:38I said no.
04:41That wind span.
04:43Don't ask me twice.
04:44I'll be right there.
04:45I'll snatch that thing right out of your hand.
04:48You know, if I had that advantage with you two competing, absolutely taking 10 seconds
04:52from you, Gordon.
04:53Wow.
04:55Shots fired.
04:56100%.
04:57I am older than you and 19 mission stars in front of you, so I can have the 10 seconds.
05:02Well, all better the reason to take the 10 seconds from you.
05:05I agree, too.
05:07Okay, so listen.
05:08Here we go.
05:09Beatrice, Austin, head to the elevator.
05:11You're heading to the top.
05:13Yes, Chef.
05:13I'll meet you up there shortly.
05:14Thank you, Chef.
05:15Good luck, Chef.
05:16Beatrice, let's go, girl.
05:17Come on.
05:17Focus, Beatrice, and maybe relax a bit, Austin, okay?
05:20It's not in my nature, Chef.
05:28Touch kitchen energy.
05:29Touch kitchen energy.
05:30I'm just babysitting once more.
05:32We about to get in that top kitchen energy.
05:36Oh, geez.
05:37Yeah!
05:39Let's go, baby.
05:40Let's go, woo!
05:40We got the rare, never-before-seen blue aprons on the top kitchen.
05:44You and me up here, baby.
05:45It's gonna be so quiet, you can hear a mouse fart.
05:47Wait, what?
05:50All right, boys.
05:53I'm excited for this challenge.
05:54I just took a trip to New Orleans, and the amount of, like, fried food I had
05:59was literally every single meal.
06:01And so I can't wait to take it on.
06:04Whoa!
06:06I'm trying to get divorced from the basement, but it won't let me go.
06:09It keeps pulling me back.
06:10I swear, every time I come down here, the equipment gets more and more bent and busted.
06:15Freaking depressing.
06:17Have fun down there.
06:18Keep the place nice and neat.
06:19Good luck.
06:20I'll keep it cozy for you.
06:21Let's go!
06:22Good luck!
06:23Good luck, chef.
06:24Oh, here we go.
06:24Gotta get a good handshake.
06:26Let's go!
06:27Ah!
06:27That's how you do it!
06:29Chef Harrington, she is Southern.
06:31I know working with her down in the basement is gonna be like finding gold.
06:35So what do we know about Cajun flavors?
06:37The trinity.
06:38What is a trinity?
06:39It's onion, celery, and bell peppers.
06:41Warm flavors.
06:41Absolutely, you said it.
06:43It's really about those comfort vibes that we're trying to get, right?
06:45Basement on three.
06:46One, two, three.
06:47To the top!
06:50Right, guys.
06:52How are you feeling?
06:52Good, how are you?
06:53We good?
06:53How are you feeling?
06:54Great, chef.
06:54Right.
06:55Let's talk about New Orleans.
06:57Think of the classic jumble eyes and the gumboes.
07:00It's all about that grab.
07:01What are you thinking?
07:01I'm hoping for, you know, like chicken or fish.
07:04What if there was like a dozen frog's legs on there?
07:08We can do it.
07:09We can do it.
07:10Might be a challenge.
07:10Never tasted them.
07:11Never cooked with them.
07:12They're delicious.
07:13They are delicious.
07:14Oh, my God.
07:16It, like, makes me sick thinking about it.
07:17Start thinking of pig's ears.
07:20Pig's feet.
07:21Get yourself down in New Orleans.
07:24Hello, Chef Flay.
07:25Hey, Chef.
07:26How are we doing?
07:26Good, Chef.
07:27Get over here.
07:28Let's have a little chat before we get into it, right?
07:30What's in our mind?
07:31I have my favorite New Orleans dish.
07:33Yeah.
07:33Shrimp.
07:34Yakamine.
07:34It's like a spaghetti ramen-style Cajun street food.
07:38He needs shrimp.
07:39I'm plotting.
07:40Do you have any thoughts going in before you?
07:42I think I want to do, like, a duck breast.
07:43Okay.
07:44Thinking, like, upscale, but still Cajun.
07:46Got it.
07:46Okay.
07:46So line up at the door.
07:48Gordon!
07:48How are you doing down there?
07:50That jacket.
07:50Don't get any stains on there, okay?
07:52No blackening spice on the jacket.
07:54Good luck.
07:57Right?
07:58When it turns green, it is go time.
08:00Blazing speed.
08:02Go!
08:03Okay.
08:04Proteins.
08:04You got a ribeye up there.
08:05You got jumbo shrimp.
08:07That's a good call.
08:08Jumbo shrimp.
08:08Hell yeah.
08:10Beatrice went straight for the shrimp, which I told her I wanted.
08:13I'm grabbing the catfish.
08:14It's the next best thing.
08:15I thought I would sabotage Austin.
08:19All right.
08:19Now, how are we building our dish?
08:20Cajun spice mix.
08:21Andouille sausage.
08:23Snatch!
08:23Because that is, like, the essence of Cajun cooking.
08:26It's the spice, the sausage, and the shrimp.
08:29If you can grab it, you can get it.
08:31Keep going.
08:31Yes.
08:32You got it?
08:32Okay.
08:34And...
08:34Yo!
08:35A beautiful Cajun dish.
08:36Come on.
08:37Rib on.
08:38Frog's legs.
08:38I'm looking for frog's legs.
08:40Frog sticks.
08:41Grab it, snag it, boom.
08:43I am so excited.
08:44Oh, man.
08:45I want a frog leg.
08:46Screw you, Bobby.
08:47Those frog legs were supposed to be mine.
08:48Alligator pieces.
08:49No shot in hell am I taking that.
08:51Oh, my God.
08:52I'm gonna cook something at least somewhat familiar.
08:54Pork belly.
08:55Everyone loves a good fatty pork belly.
08:57We'll take it.
08:57I don't think I've ever seen an alligator in real life before,
09:01but I think anything deep fried tastes good.
09:03Like, if there's anything Americans know, it's that.
09:05Here's the rep, guys.
09:07Check.
09:07Here, turn up.
09:08Yes, there we go.
09:09Oof.
09:10Well done, guys.
09:11Stay ready.
09:11Stay ready.
09:12Go, go, go, go!
09:13Go!
09:14First thing I see is airline chicken breast.
09:18Ooh, nice grab.
09:19I see a ribeye.
09:20Ooh, like, they screwed up.
09:21They let a ribeye down to me.
09:23Crawfish.
09:24Good job.
09:24Crawfish.
09:25That's awesome.
09:26Ham hock.
09:27Ham hocks have an immense amount of flavor.
09:30I grew up eating ham hock and bean soup with my dad.
09:34This is prime time comfort.
09:37These guys left you way too much.
09:39Hell, yeah.
09:39Amazing.
09:40Grab, grab, grab, grab, grab.
09:41Truly hoping to find filet powder,
09:43because without filet powder, gumbo ain't gumbo.
09:46But I don't see any anywhere.
09:48Tomato pigs.
09:49Cornishones can make a chow chow.
09:51Peanuts, incredible.
09:52Boom.
09:53Good job, good job.
09:54You're good.
09:54Good, good, good, good, good, good.
09:56Woo!
09:57What's that?
09:57What is that?
10:00Feel leaves ground.
10:01Ryan picks up filet powder.
10:04That's the main ingredient in filet gumbo.
10:07Let's split that.
10:09Just my luck, right?
10:11Your 30 minutes starts right now.
10:13All right, guys.
10:14Let's kill it.
10:17Beatrice, you got a great grab right here.
10:19I'm gonna make broken rice with the andouille sausage.
10:22I'm also gonna make chocolate roux
10:24to kind of do like a jambalaya vibe
10:26with the shrimp and the andouille.
10:28One to two ratio of flour to oil,
10:30and you cook it till it looks like chocolate.
10:32Yeah, love it.
10:33I mean, you got all of the ingredients
10:34that you can ask for, right?
10:37I'm a little pissed off.
10:38Who's your biggest competition in this?
10:40Oh, Austin, for sure.
10:41Really?
10:41We are the friendliest competition.
10:43Oh, you're pissing me off.
10:45She lied to me.
10:47She screwed me over.
10:48I like competition,
10:49so there's no hard feelings over there, Austin.
10:51No, not happening.
10:52Cool off.
10:53Absolutely.
10:54Catfish is great.
10:55I think it will work,
10:56but I don't want anything to do
10:58with the other person that's in this kitchen.
11:00This is a game,
11:02but I'm not here to play.
11:06I'm ready to figure this out.
11:07.
11:13Doing good, Austin?
11:14Yes, chef.
11:15I can never tell with you.
11:16You're like me.
11:17It's like, is he okay?
11:18Or is he about to lose it?
11:19A little of both, chef.
11:21Last cook.
11:21I formed a pack with Beatrice.
11:23Today, she went straight for the shrimp,
11:24screwed me over.
11:25Five minutes down, chefs.
11:27You feeling good time-wise?
11:28Good, yeah.
11:28I got my catfish over there marinating.
11:30I got a little hot sauce buttermilk.
11:32Do you have any background
11:33with New Orleans Cajun cuisine?
11:35I have no background.
11:36I've been there a couple times,
11:37and I ate until I fell asleep in the streets.
11:40You ate until you fell asleep in the street,
11:41or you drank until you fell asleep?
11:43It was a long day, let me tell you that.
11:45Inspired by Bourbon Street,
11:46not smelling like Bourbon Street, okay?
11:48You got it, chef.
11:50Becca, pork belly.
11:52What a great grab.
11:53I'm gonna go ahead and get them seasoned
11:54in like a blackened kind of spice.
11:57I'm gonna get them glazed as maple.
11:59Love that.
11:59We're gonna make corn cakes.
12:00Corn cakes, yeah, I love that idea.
12:01Yeah, fat side down first.
12:03Okay.
12:03Look at that way down there.
12:04And then put your spice on there,
12:06because you want to render that fat down, okay?
12:08Chef Ramsay is cooking beside me?
12:11Dream come true.
12:12Really good.
12:12Chef, perfect. Thank you.
12:13Well done.
12:14Well done, well done.
12:15Oh, please stay with me.
12:16Right, Arnav.
12:17Alligator.
12:18Why alligator?
12:19Honestly, chef, I was going for frog legs,
12:22but that went too fast.
12:23Have I cooked the alligator?
12:24No.
12:25But, you know, looks like a fish,
12:27so I'm gonna treat it like a fish.
12:28I'm just getting my batter on,
12:29so I'm gonna drop them in the fryer.
12:31Be careful cooking that.
12:32Alligator.
12:33Yes, chef.
12:34Tenderize it in those spices first.
12:36Don't fry that too early, yes?
12:37Yes, chef.
12:43Frog's legs.
12:44I got the frog's legs.
12:45I want these, chef.
12:46Ooh.
12:47Rib it, rib it.
12:49Ooh.
12:49Oh, my God.
12:50That thing was in a swamp.
12:52And you're gonna cook it?
12:54What are you thinking?
12:55I'm gonna actually do a little bit of a marinade first,
12:56I think, with the buttermilk.
12:57It's a really good way of tenderizing them even more.
13:00Thank you, chef.
13:01Frog's legs are delicious.
13:02They have, like, just this beautiful texture to them,
13:05and they carry spice really, really well.
13:07You got so excited about this Cajun challenge.
13:09Does that relate back to that influence of those books
13:11you got back at home with the retro?
13:13I just really love, like, the rustic approach
13:15of kind of Creole cooking.
13:16Yeah.
13:16And there's a lot of history.
13:18Yeah.
13:18And I love food history.
13:19So, you know, this is really speaking to me.
13:21And how many cookbooks do you have?
13:23Oh, I've...
13:24I think, at this point, over 400 or 500 cookbooks.
13:26You know?
13:27Seriously, dating back from the 50s?
13:29Dating back to the 1890s.
13:31Oh, I'm a total nerd.
13:32Yeah.
13:32I spend my free time going to thrift stores
13:34and reading cookbooks.
13:35You know, it's like, I'm a total nerd,
13:37and I embrace that.
13:39Guys, make sure this thing really does scream Cajun, right?
13:41Yes, chef.
13:42Bringing those lovely Norlins flair
13:44and that spice.
13:46Need to get these cupcakes going.
13:47Oh, my God.
13:48Open.
13:50We are moving.
13:51Guys, 10 minutes down.
13:5320 minutes left.
13:54All right, Brandon.
13:55What's your plan?
13:56Roasted chicken breast.
13:57Amazing.
13:58I'm gonna do a fried green tomato.
13:59Amazing.
13:59And I'm gonna build, like,
14:00a nice Cajun sauce underneath it.
14:03With that, just skin side,
14:04let it continue to cook.
14:06You are very excited about this Cajun cook.
14:08Damn right, chef.
14:09It's a huge challenge.
14:10That's love.
14:11That's my heart.
14:12100%.
14:16Megan, incredible ingredients.
14:18Crawfish and ham hock.
14:19I've never been to New Orleans,
14:20but family is what it's all about.
14:22Absolutely.
14:22And that's where I can go with this.
14:23Ham hock generally being used
14:24to flavor the dish, right?
14:25I'm going to use the rendered fat
14:27into the lentils
14:27and add a little more extra flavor.
14:29I love that.
14:30So maybe the lentil-style ragu
14:31using the crawfish and the ham hock.
14:33Yeah.
14:33Megan, you are such a powerhouse.
14:35Thank you, chef.
14:36Ryan, ribeye in the basement.
14:38I know, I'm blessed.
14:39Wow, wow, wow.
14:39I'm literally blessed.
14:40I worked at a steakhouse in the past.
14:42I would be banging out, like,
14:42100, 150 steaks a night.
14:44Like, second nature to me.
14:46Filet, incredible.
14:47That's the base of a good filet gumbo,
14:49which my dad makes all the time.
14:51Incredible.
14:52Are you going to implement this flavor
14:54into your dish?
14:55No.
14:56Huh?
14:58What?
14:59Are you sure?
15:00I mean, I have personally
15:01never worked with that before.
15:02I'm not big into, like, cuisine cooking.
15:04Cajun's not really my wheelhouse.
15:06Filet powder.
15:07I've never seen that.
15:08I've never heard of that.
15:09I've got to be honest with you.
15:10I disagree.
15:11Maybe you can add that in
15:13a little bit later, okay?
15:14Taste as you go.
15:15Thank you, chef.
15:16I wish I had this.
15:24All right, Beatrice.
15:25You've never been to New Orleans,
15:26but you know that a Cajun roux
15:28starts with oil, not butter.
15:29Well, my dad's from Oberton.
15:30Okay.
15:31Louisiana.
15:32My dad would tell me
15:33these crazy stories growing up
15:36where he'd be hunting frogs,
15:38squirrels, snakes to bring home
15:40and put in his sauce piquant
15:41with his whole, like, neighborhood.
15:43Oh, yeah.
15:44Oh, yeah, baby.
15:46So I'm definitely
15:46channeling him today.
15:4815 down, 15 to go.
15:49Yes, chef.
15:51Mid-round draft.
15:52We've got to run
15:52to the platform right now.
15:53Ooh, round two.
15:54Round two.
15:55Listen, guys.
15:55Cajun cuisine has its roots
15:56in French cooking.
15:57Grab one French ingredient
15:59to serve your dish.
16:00What do you think?
16:00Champagne or brie?
16:01Charcuterie's never going
16:02to hurt you here.
16:03We've got to grab some of this.
16:04It's going to go.
16:05I don't know what to grab,
16:07so I grab the creme fraiche
16:08and I'm like,
16:09that's probably going to be
16:09my best thing.
16:11Oh, guys.
16:12Mid-round drop.
16:12Quick.
16:13Mid-round drop.
16:14Cajun needs French ingredients.
16:16One ingredient only.
16:18I want the weirdest
16:19they've got on there
16:20because I know that
16:20that's where the flavor's
16:21going to be.
16:22Blood sausage, I grab that.
16:23One ingredient only.
16:25Grab one.
16:25Grab one.
16:26Ooh.
16:26Oh, .
16:27I almost fell onto that platform
16:30for an on-dive,
16:31which doesn't sound super
16:33Cajun to me.
16:35Eh.
16:36Mid-round drop, guys.
16:38It's all about French ingredients.
16:40You can take one ingredient only,
16:42right?
16:42There's incredible bread.
16:43Croissants.
16:44I am there.
16:46Saucy sans sec, right?
16:48There's pate.
16:49There's different cheeses.
16:50There's breads.
16:52There's some really nice sausage.
16:53One ingredient only.
16:55Go with the sausage.
16:56Nice, nice, nice.
16:58Butter, butter, butter, butter,
16:59butter, butter, butter, butter.
17:00Butter, butter, butter.
17:00Megan, what you grabbed
17:01from the mid-round drop?
17:02Ooh, that's going to add
17:03nice texture.
17:05Croissant, croissant,
17:05a little crunch.
17:07Get those cakes
17:08in that oven, yeah?
17:09Um, I was going to do them
17:10on the stove and flip them.
17:12OK, good.
17:12Nice idea.
17:13Be careful with that one, yeah?
17:14They cook very, very quickly.
17:1712 minutes to go.
17:18How long for the alligator, chef?
17:20Just as it starts to float,
17:21you'll see it coming up there, yes?
17:22Yes, chef.
17:23Hurry.
17:23We're cooking too fast.
17:25It's OK.
17:28Oh, .
17:28I look at them and they're burning.
17:31Oh, my god.
17:32A legend next to me
17:33and I'm burning my food.
17:34When it's brown, it's cooked.
17:36When it's black, it's .
17:38Bitch.
17:39Bitch, ditch, ditch, ditch, ditch, ditch.
17:41I literally want to throw up.
17:42Bloody hell.
17:49It's super hot.
17:50It's super hot.
17:50Be careful there.
17:52Oh, .
17:57A little lower this time.
17:59Yeah, ma'am?
18:00I'm so scared that I'm gonna burn these hoe cakes again.
18:02This is the last batter that I have.
18:04So I have no other chances after this.
18:06Seven minutes, guys.
18:07Seven minutes to go, yes?
18:08Come on, come on, come on, come on.
18:10Come on, come on, come on.
18:10Come on, come on, come on.
18:11Come on, come on, come on.
18:12Come on, come on, come on.
18:12You don't feel artichoke.
18:14All right, what are we doing, Beatrice?
18:15Try my food.
18:16I want to make sure it's not too spicy, not too not spicy.
18:18Well, I add some cayenne.
18:21A little bit more cayenne.
18:23No, it hits you in the back.
18:24That's beautiful.
18:25You are so smart.
18:27Cayenne is one of those spices that doesn't hit you right away.
18:30No, but it builds.
18:31Your food is very cerebral for someone who's as young as you are.
18:34What's cerebral?
18:35Cerebral.
18:36I never keep it too serious.
18:38I'm never gonna be like, Chef Austin.
18:43Your cap dish is...
18:44It's over by the fryer.
18:45It's dredged.
18:46I'm gonna wait a few minutes.
18:47I double-dredged it.
18:51How's everyone feeling?
18:52Good, Chef.
18:53Great.
18:53This is the time when you're supposed to have that intensity up.
18:57Big push, big push.
18:58Let's go.
18:58Yes, Chef.
18:59Ooh, that tastes nice.
19:01Mr. Ryan, how are we feeling?
19:03What's the next step?
19:04What else needs to happen?
19:05Next step...
19:06You add that roux, right?
19:07Make sure that flour flavor's cooked out, right?
19:09Yes, Chef.
19:10Very, very important.
19:11It's getting dark now, too.
19:12Yeah, it is.
19:12Really nice.
19:13And when are you adding the filet powder?
19:15Filet powder?
19:16I didn't add that yet.
19:17Let's get some stock in there.
19:19All right, all right.
19:21Guys, I love Cajun cooking.
19:23I'm expecting some great flavors and dishes coming out of this basement.
19:26Okay?
19:27Get that filet powder cooking.
19:29I got some real good flavor in my meat and my gumbo sauce.
19:33Awesome.
19:34I don't need this for my dish.
19:36We good.
19:38Five minutes to go.
19:40Uh, Becca, what's going on here?
19:42I'm going to put the, uh, on dyes down with the fresh salad.
19:47Are you happy with those?
19:47Um, everything with a question mark right now.
19:50Just, it's like, what?
19:51You don't think of salad when you think of Cajun food.
19:53Come on, guys.
19:54Get some clarity.
19:55Oy yi yi.
19:56We're expecting precise, delicious, Cajun-inspired dishes, yes?
20:01Yes, Chef. Thank you, Chef.
20:02Right, where's the alligator?
20:03Uh, right there.
20:03Behind you.
20:04So have you tasted them?
20:05Uh, I haven't yet.
20:07Okay, let's go.
20:08Really important to get close to this.
20:09Come here.
20:10Have a little taste.
20:11Start adding yourself.
20:17It's definitely a little, a little bit chewy.
20:19If you're not happy with it, don't serve it, okay?
20:21I'm definitely going to put just, like, the biggest pieces on there and pray for the best.
20:25We good with the fried eggs?
20:26I don't want to add too many, but.
20:28No, no.
20:28That's it.
20:29Lovely.
20:30Good.
20:31Thank you, Chef.
20:33All right, Austin.
20:34You got your sauce.
20:35You got your rice.
20:36And then where's the fish?
20:37The fish is still frying.
20:38I just tempted it.
20:39It's not ready.
20:39You feel good about the seasoning on the dredge, right?
20:42Chef, I haven't been more sure.
20:44Three minutes left.
20:45Whoa.
20:45Heard.
20:46Oh, .
20:47This needs more time.
20:49It's not done yet?
20:50Okay.
20:50Don't run out of time.
20:52No teams to save ourselves.
20:54Your dishes are going to save yourself.
20:56All right, guys.
20:57Two minutes.
20:58Start bringing those beautiful dishes to life, right?
21:02Start plating.
21:05Be careful of that texture, okay?
21:06Plenty on the bottom.
21:08Come on, guys.
21:10It's your time to prove it or lose it.
21:14Platform's on the way.
21:1590 seconds.
21:16Bring together those Cajun flavors to elevate this dish.
21:21Make sure we're not going home today and we're staying on top.
21:23Hell no.
21:24Let's go, Beatrice.
21:25Let's go, Austin.
21:26We got this.
21:26Messing up the catfish is not an option, but it's getting down to the wire.
21:29I mean, we are so close.
21:32Come on.
21:32Finish that glaze.
21:34That doesn't look great.
21:36It's too late to do anything else now.
21:38If I take it out, hoping that it's cooked completely.
21:41Salt.
21:41Salt.
21:41Salt.
21:42Salt.
21:42Otherwise, I'm screwed.
21:4560 seconds to go, guys.
21:46Aye, aye, aye, aye, aye, aye, aye.
21:48Don't forget, it's the simplicity, right?
21:50Lots of color, guys.
21:51Lots of color.
21:53Platform's here.
21:54Come on, guys.
21:56Dishes up, Brandon.
21:57I know you've got big wingspan, but let's go.
21:59Elegant.
22:00Palais service.
22:01Allez, allez, allez.
22:02Good job, good job, good job.
22:04Woo!
22:06Here we are.
22:08It's here, guys.
22:09Becca, move, please.
22:10Bobby, move.
22:11Yes, Chef.
22:12Move.
22:12Here's how I'm missing no platform today.
22:14Well done, Arnold.
22:15Gotta go, gotta go, gotta go.
22:16Got to go.
22:17Yeah, Bobby!
22:18Yes!
22:18Good job, Bobby.
22:19Woo!
22:20Well done.
22:22Well done.
22:22Come here.
22:23Well done.
22:24Yes, Chef.
22:24Oh, man!
22:26Platform is here.
22:27The platform is here.
22:29Yes, Chef.
22:29The platform is here.
22:30Let's go, Austin.
22:31Come on, not today.
22:32Oh, my God.
22:33I mean, I'm running out of time.
22:34Not today.
22:35Austin, platform.
22:36Austin, you gotta go.
22:37Way to go, Austin.
22:38The platform's moving up, but I still have two more parts
22:41of my dish that I want to garnish with.
22:43Get it up.
22:43Get it up.
22:44You gotta go, dude.
22:45Oh, my God!
22:52Austin, you gotta go, dude.
22:53Get it up.
22:54Get it up.
22:54Yeah!
22:55Woo!
23:04Smells good.
23:07Really good.
23:08Really good.
23:13Richard and Aisha, I don't know about you, but I am ready to dig in.
23:16Yeah, come on down to the basement.
23:17Into the basement.
23:18Yeah.
23:19First dish.
23:20We have a chicken.
23:21This is made with Old Bay, sort of sauce tomate, and some sauteed green beans.
23:26Chicken is cooked really, really well, and tomato gives it a lot of texture.
23:30It's authentic.
23:30It's Cajun.
23:31It's spicy.
23:32Sweet.
23:34Exquisite.
23:35Next up, sort of a dream ingredient.
23:37We had a crawfish.
23:38This is a base of lentil ragu and some smoky ham hock.
23:42A crispy croissant.
23:44Delicious.
23:45Whoever grabbed that ham hock oozes confidence, because it's crisp to perfection.
23:50Love the idea that crouton made out of the croissant.
23:54The French will be turning in their grave.
23:57The basement is on fire.
23:59Yeah, listen, I love the idea of Cajun cuisine utilizing multiple proteins, but it's a little
24:04tight for me.
24:05Sure.
24:05I'd like a little bit more of fluidity with the sauce.
24:08Good job, man.
24:10Let's get it.
24:10And the ribeye made it down to the basement with a gumbo sauce.
24:16Protein is cooked beautifully, the ribeye.
24:19Usually you pray for ribeye in the basement, but on this dish, it needs to be more Cajun.
24:25It needs to be more heavy-handed with the seasoning.
24:27You know, we said Cajun.
24:29You got to bring the heat.
24:30You got to bring the spice.
24:31This is a little lacking in spice.
24:33I'm just kicking myself in the ass about that seasoning.
24:35Like, I know I've over-seasoned a couple of my dishes, but this is the one to throw that
24:39down.
24:41Shall we move up to the middle?
24:43Can I tantalize your taste buds with some frog's legs?
24:46So this was a Cajun-inspired, hand-fried frog's legs.
24:50The second grab was a blood sausage.
24:52Yeah, frog's legs and blood sausage.
24:55There's two fried items that normally isn't something that you would want to see, but I
24:58think at a Cajun challenge it works.
25:00I'm really impressed.
25:01This chef seems to be cooking in their wheelhouse.
25:04These are absolutely perfect.
25:06I cooked with turkey neck and then pigtails and now frog's legs.
25:10I just love working with weird things that people don't really want to use because they
25:13are delicious.
25:14Next, we grabbed alligator.
25:17Marinated, dredged, and beautifully fried, and served with a stout sauce with tomatoes.
25:23Incredible ingredient to be able to work with alligator in a Cajun cooking competition,
25:28but alligator, it needs some work to sort of tenderize it.
25:31You need to pound that alligator out and marinate it.
25:33I love the idea of alligator nuggets.
25:36However, these are reading a little bit tough on my palate.
25:40Finally, the middle floor, we've got a Cajun-style glazed rib done with a Johnny cake,
25:46salsa, and some grilled endive.
25:49Pork belly, an incredible ingredient to work with and bring the challenge to life.
25:54Unfortunately, I'm not grasping onto what the story is.
25:56This just sort of looks like a bunch of ingredients.
25:59The barbecue ribs, so to speak, I really, really love.
26:02The salad, the endive, and the salsa doesn't quite fit the dish for me, but I love the ribs.
26:07I'm just irritated with myself.
26:09Oh my God, my therapist is going to make so much money this year.
26:12Let's head up to the top floor.
26:13Please.
26:14We have blackened, crispy catfish with red beans and rice and some creme fraiche and pickled okra.
26:20It looks dreadful, but it's spicy, it's rich, it's meaty, and then that Creole sauce is, yeah, wonderful.
26:26Yeah, I wish maybe the catfish was cut a little bit smaller so the dredge on it didn't have to
26:30get cooked so much.
26:32Okay, moving on.
26:33So we have a jumbo laya with some jumbo shrimp and andouille sauce.
26:39The presentation alone is truly stunning.
26:42If I didn't know what this challenge was, it would be apparent right away.
26:46The sauce work alone on this plate is impeccable.
26:49Delicious.
26:50The seasoning's on point, and the andouille is just a gift from heaven.
26:53The dish is exceptional.
26:56You guys are on fire.
26:58Yeah.
26:59Have a chat amongst yourselves.
27:00This is going to be a very tough call.
27:02Excuse us.
27:04Good job.
27:06The frog's legs.
27:08That was my favorite dish, honestly.
27:10You have to be brave or insane or a little bit of both, but that's Cajun cuisine.
27:14Totally.
27:15Cajun French.
27:16That and the jumbo shrimp.
27:18The depth of flavor in the shrimp was like this chef is from New Orleans.
27:22Absolutely.
27:22The sauce work alone.
27:23It's got a soul to it.
27:25Guys, I really want to go to New Orleans now.
27:26This is the challenge where you did need to bring some spice to the game.
27:29Totally.
27:30I mean, like that cayenne.
27:31Heavy hand.
27:32Absolutely.
27:32There were fishes that were a little light.
27:33Yeah.
27:33You're absolutely right.
27:34And the ribeye from the basement, it didn't feel Cajun.
27:36You had to have a lot of spices.
27:38No.
27:39Yeah.
27:39Missed opportunity for sure.
27:40A bit like the pork belly from my floor.
27:42Pork was delicious, but the unbive and that raw salsa.
27:45Yeah.
27:46It was kind of like, am I eating a salad?
27:48What's the vision here?
27:49Totally.
27:49I don't .
27:51For me, I thought the alligator was a little tough.
27:54It was tough.
27:54It was a little tough.
27:55Catfish, you can't have undercooked, but because there's so many spices in the flour,
28:00it looks dark, but then if you have to cook it longer, it's going to look burned.
28:08In terms of that time token, is it the jumbo?
28:12Wow.
28:12Or is it the frog's legs?
28:13To me, the most authentic flavor, I think, is the shrimp.
28:17Frog's legs for me felt more like bayou.
28:20The flavor blew me away on that dish, honestly.
28:23I'm not sure, but I could argue that.
28:25I see where you're going.
28:26They're both great dishes.
28:27Holy trinity.
28:29All in the grits?
28:30Yeah?
28:31Yeah.
28:34These conversations get more and more difficult each and every challenge.
28:40Naisha, Richard, and I have singled out two amazing dishes that will kickstart next time
28:47round in that top flight kitchen.
28:49The first dish oozed Cajun warmth, but added such sophistication.
28:55That dish was the frog's legs.
28:59Congratulations, Bobby.
29:00Thank you, Chef.
29:02Bobby, I mean, this is why I chose you, a dish like this.
29:05Thank you, Chef.
29:06The second outstanding dish of the day, who's earned their place in the top-level kitchen,
29:15was the jumbo shrimp.
29:18Beatrice.
29:18Well done.
29:21Beatrice, it's like you were born and raised in the bayou.
29:23I mean, so much soul you poured into that dish.
29:26Good job.
29:26Thank you, Chef.
29:27Beatrice and Bobby, well done.
29:29One of you has cooked well enough to earn themselves a time token.
29:32Ten-second advantage, an advantage that could be yours and yours alone, to spend ten seconds
29:37on your own and literally cherry-pick your ingredients.
29:40Or you can choose to take it away from my fellow competitor.
29:47Beatrice screwed me over on the last cook by taking my protein.
29:50She's out to get me.
29:51It can't be Beatrice.
29:53The dish that has earned the time token today, congratulations goes to...
30:00Beatrice.
30:01Yes.
30:03Damn.
30:04Well done.
30:06Thank you so much.
30:09Bling bling.
30:12Beatrice, use that token wisely.
30:15Oh, yeah.
30:16OK.
30:17This is a competition.
30:18And we have to find each dish that didn't quite make the mark.
30:24The first dish that we felt was lacking heart and soul of Cajun cuisine and is headed into
30:30the elimination cook-off tonight is...
30:36The pork belly.
30:38Becca.
30:40Joining Becca in the elimination is...
30:47The ribeye.
30:49The seasoning was lacking.
30:51That's the last thing I want to hear.
30:52The other day I did too much.
30:53Wanted to just slap myself in the back of the head and be like,
30:56what are you doing?
30:56Like, you're better than this.
30:57There's one more dish that's also heading into the elimination.
31:06And that dish is...
31:12There's one more dish heading into the elimination.
31:17And that dish is...
31:20The alligator.
31:23Arnav and Naisha singled out how tough the alligator was.
31:28Sadly, it's heading into the elimination.
31:33OK.
31:34We're saying bon voyage to Louisiana.
31:36And bonjour to Paris.
31:38Don't hold back, Ryan.
31:39How long?
31:40Now, listen.
31:40While Cajun food is often relaxed and informal, its origins are in French cuisine.
31:46Which is considered one of the, if not the, most classic and technical in the world.
31:52OK?
31:53Each of you are going to have 25 minutes to create a next level French inspired dish.
31:59Showcasing classic French cooking techniques.
32:02You'll all be up there with Becca, Ryan and Arnav to watch this elimination cook.
32:07And I'll be there with all three of you.
32:09Head to the elevator.
32:10I'll meet you upstairs.
32:11Good luck.
32:11Let's go, Becca, Arnav and Ryan.
32:13Focus, yes.
32:13You got this.
32:14Becca!
32:14Believe in yourself, girl.
32:16Let's go, Becca!
32:22Go!
32:23Woo!
32:23All right.
32:24Look at the pace.
32:25Moving with speed already.
32:26Yes!
32:27You got this, Ryan.
32:28Just cook like a French boy.
32:30Channel your inner boucouce, estafier.
32:33How about my little home chef here, Ryan?
32:35Look at him go.
32:36Yeah.
32:36Now we have, you know, a home chef, a social media chef, and a pro chef.
32:40I'm hoping to be that chef that comes out on top.
32:44OK.
32:44Let's go, chefs.
32:45Becca, Ryan, Arnav.
32:46All right.
32:46Line up over here, OK?
32:4925 minutes to cook one classic French-inspired dish.
32:55Blackworm's here.
32:56When it's green, it's go time.
32:57Ready?
32:58Go!
32:59Let's go!
32:59Let's go!
33:00OK, proteins first.
33:01Proteins first.
33:02Give me a veal chop.
33:03I cook a beautiful veal chop.
33:05All right.
33:06There we go.
33:08This is mine.
33:09Go, Becca, go!
33:10Duck, duck!
33:10Drop the duck!
33:11Nice duck.
33:12Got it.
33:13No shot in hell, sir.
33:14Yeah!
33:15Yeah!
33:15Yeah!
33:17So...
33:17Dover salt, obviously not my first choice, but I know what works with it.
33:21Lemon, chervil, champagne, aromanesco.
33:25Ready to go.
33:27Remember, it stays here.
33:28There's a black truffle over here.
33:30There's not a lot of truffles on campus.
33:32Yeah, if you guys aren't gonna take it, I'll take it, right?
33:34Get something cooking, OK?
33:36You can go, Becca.
33:37Becca, get that duck on immediately.
33:39Skin side down.
33:40It's gonna render that fat.
33:41Every night before I go to bed, I watch an insane amount of videos,
33:44and recently I've been watching a lot of duck videos,
33:47so I think it's about to pay off.
33:48Good job, Becca.
33:50OK, Ryan.
33:51Dover sole.
33:52I'm gonna pan-series, chef.
33:54What is that?
33:54White pepper.
33:55OK, yeah.
33:55Light dusting of white pepper.
33:57And then what's the rest of the dish?
33:59Champagne?
34:00Champagne sauce.
34:01I'm gonna do a white asparagus, and then I'm gonna finish with a little bit of cream.
34:04And you don't need the whole asparagus.
34:05You can cut it on the bias and just use the tip and the next piece.
34:08Yes, chef.
34:09You're doing good, Ryan.
34:10You have a good grab.
34:11Now execute it.
34:13All right, Becca, what are we doing over here?
34:15Hey!
34:15We have a duck for us.
34:16We're gonna do a parsnip puree with a blueberry wine reduction.
34:20OK, parsnip puree.
34:21Just get those things cooking, OK?
34:22Five minutes down, chefs.
34:24Have you ever seen a $400 truffle before, Arnav?
34:27No, chef.
34:28There it is.
34:28Literally the size of baseball.
34:30Like, this thing is, like, crazy.
34:31How are you gonna work the truffle into the dish?
34:33I think red wine truffle is soft, Jeff.
34:35I'm sipping myself a couple bites of truffle in between.
34:38Mmm.
34:38I think I'm starting to develop, like, a palate for it.
34:41So, listen, half red wine, half demi-glass.
34:43Reduce heart.
34:43Heard, chef.
34:44OK?
34:44That's enough potatoes for one dish.
34:46Don't overdo things.
34:47Heard, chef.
34:47OK?
34:49Becca, how we doing here?
34:50We have our duck cooking.
34:52Maybe to keep it nice and crispy, put a little weight on top of that, right?
34:55Like a little pan or something so that the skin is on the surface.
34:59Becca, while you're doing that, while that's cooking,
35:01chuck that in the blender so it starts pureeing, OK?
35:03I know, but this isn't done.
35:05I'm just, like, trying to listen to everybody,
35:08but I'm also trying to just relax.
35:11Sorry, it's hard to see back here.
35:12I know.
35:13Even though, like, we are individuals,
35:14there's only two of us left on Team Errington.
35:16You've got this.
35:17Come on.
35:18I am behind Becca 100%.
35:20This is gonna be so good.
35:22OK, there you go.
35:23Now get it in the oven.
35:25Don't flip your duck, though.
35:26You want to render that fat immediately.
35:28And Becca, if you have any questions, shout it out, OK?
35:30I'm OK right now.
35:3310 minutes down, OK?
35:3515 minutes to go.
35:36All right, Ryan, so you got the soul-cooking bone in.
35:39I like that.
35:39Yep.
35:40All right, this is the beginning of your champagne sauce.
35:42Opted for white wine, because I don't have...
35:43I'm not gonna around trying to open that.
35:45That's fine.
35:45Don't be afraid of a classic for a blanc.
35:47All right, Arnav, what are we doing?
35:48Where's the sauce?
35:49The sauce is still in here.
35:51All right.
35:51A little bit of butter in there.
35:53Yep, have my butter ready.
35:54A really simple formula to French cuisine, just add a load of butter and you'll probably
35:59be fine.
36:0013 minutes.
36:01Rally yourself here, right?
36:02My man, moving that knife with purpose.
36:04OK.
36:09Oh, medic!
36:09Medic!
36:10Medic!
36:11Oh, my God.
36:12This is the last thing I need.
36:14Medic!
36:14You OK, dude?
36:15You all right?
36:16Oh, man.
36:17Medic!
36:18Medic!
36:18This is gonna get over.
36:19Medic!
36:23Medic!
36:24Medic!
36:25Put this on quickly, quickly, quickly.
36:26Thank you so much.
36:27Could've chopped the top of my finger off, and I would've just been like...
36:32And then kept cooking.
36:33Like, there's nothing that's taken me out of this competition.
36:36Get those romesco pieces going, OK?
36:38All right.
36:38Blazing some veg.
36:3910 minutes left.
36:40I need new oil, Sha.
36:42What do you need?
36:42I got it.
36:42Go, go, go.
36:43Remember, Richard Blaze is here to help you.
36:45He's your guy.
36:46He is the guy.
36:47He is the guy.
36:49Becca, the puree, you're gonna be up against it, but you have your machine out to puree
36:52it?
36:52With the hair.
36:53He's the guy with the hair.
36:55What are we worried about?
36:56What are we...
36:57I'm worried about everything, Richard.
36:58Just make sure that this is cooked.
37:00It's OK.
37:00I'm about to have a mental breakdown, Chef Blaze.
37:02What do you think?
37:02I'm in an elimination round.
37:04Where is the duck?
37:04It's in the oven right now.
37:05I mean, the duck might be done, because it was a pretty thin piece, yeah?
37:08Let's check it out.
37:09Pull it out.
37:10Flip it on the skin.
37:11Flip it on the skin?
37:11Yeah, flip it back on the skin.
37:13On the skin.
37:13Oh, on the skin.
37:14Yeah, put it on the skin.
37:15You want it to be crispy.
37:16I just don't want her to get in her own head.
37:18Final five minutes, OK?
37:21How are we doing here?
37:22Perfectly cooked.
37:22OK, perfectly cooked.
37:23That's what I like to hear.
37:24Get that resting.
37:25Pour the butter over that.
37:26Let it sit.
37:27Let it sit.
37:28Let it sit.
37:28Good job, dude.
37:29Give me a...
37:30Let's go.
37:31Oh, hell yeah.
37:32Oh, wow.
37:33That's freaking beautiful.
37:34That looks really nice.
37:35Oh, my gosh.
37:36OK, Ryan.
37:37Are the romesco cooked?
37:38They feel a little...
37:39They feel a little stiff, yeah?
37:40OK.
37:41Damn.
37:42Like, I got the odds against me.
37:43I don't need my ingredients fighting with me, too.
37:45Two minutes.
37:46Let's go.
37:46Plate it now.
37:47Use these two minutes.
37:48Make magic.
37:49Becca, trim off the sides so you can set them up on that.
37:52Eight times.
37:53Just go, Becca.
37:54Just get...
37:54You gotta go.
37:56Paint the picture here.
37:57You're cooked beautifully up here now.
37:59Let's make it out.
38:0030 seconds.
38:01Yep.
38:02Truffles on the top aren't off.
38:0330 seconds.
38:04Is this too much truffle?
38:05Probably.
38:06But, like, who gives a like it's truffle?
38:08Five, four, three, two, one.
38:12Let's go.
38:15Woo!
38:15I'm proud of you.
38:19Oof.
38:20Naisha, Gordon.
38:21How was that?
38:22I'm sweating because that was intense.
38:25We asked for French-inspired, and they gave us some classic French dishes for sure.
38:29Okay, so the first dish over here, a veal chop with sauce, bordelais, and black truffle.
38:39Veal's cooked beautifully.
38:40Whoever cooked it, it's pink, it's rosy.
38:42Bordelais sauce is exceptional.
38:44The truffle works well with it.
38:45I think the only thing that brings this dish down a touch is the vegetables.
38:48A little bit more seasoning.
38:50Probably the best bone-in veal chop I've seen cooked in this competition textbook.
38:55So, our next dish, this is a bone-in dover sole with white asparagus, romesco, and a white wine bourbon.
39:10Incredible light approach to cooking this dover sole, and the sauce work is incredible.
39:15And I think that the white asparagus and the romesco is a great pairing with such a light fish.
39:21That dover sole's cooked beautifully.
39:23It just slides off the bone.
39:25Our beurre blanc is packed with richness and acidity.
39:29Yeah, the only bit that doesn't work is the romesco.
39:31It's too crunchy and hard and intrusive.
39:34Lastly, we have the pan-roasted duck breast with parsnip and a blueberry gastric.
39:41How does it cook skin-side down, Richard?
39:43Most of the time, a little time in the oven.
39:44Mm-hmm.
39:50I love the richness, these big, bold, beautiful flavors.
39:53Blackberry, morels, parsnips, they all go together for me.
39:56The gastric in the dark goes beautifully well together.
40:00Gives it the tartness and sweetness to bring down that game.
40:03I do have a little issue with the white fat.
40:05It's not rendered.
40:06This thing should be cooked 95% skin-side down.
40:09I lived in France for three years, and trust me, I got my ass kicked cooking this dish.
40:14So I'm a bit of a stickler when it comes to unrendered fat.
40:18But I love the combination.
40:20Okay, so, obviously, three great classically-inspired French dishes.
40:26But you know how it goes.
40:27We have to, unfortunately, eliminate one.
40:30The veal chop, the dover sole, or the duck breast.
40:34Naisha, I'm gonna start with you.
40:36Which dish will you eliminate?
40:38For me, the dish that I will be eliminating is the duck breast.
40:49Okay, Gordon, I'm gonna come to you with the same question.
40:51Which dish will you be eliminating tonight?
40:55Tough one.
40:56The veal is nailed.
40:59That's definitely not the dish I'm gonna be eliminating.
41:01The sole is cooked beautifully.
41:03It's the romanesco that doesn't work for me.
41:04And the duck fat.
41:09Oh, it's so hard.
41:12Okay.
41:13The dish I'm gonna be eliminating is...
41:19Is the duck.
41:22That dish was cooked by Becca.
41:24Oh.
41:28Becca, I think you learned who you are in this competition.
41:32Most definitely.
41:34Yes.
41:34I'm really proud of myself.
41:36I didn't think I was gonna get this far, to be honest.
41:38I never doubted you.
41:39You dug your way out and you pushed your boundaries.
41:42Your road forward is limitless, girl.
41:44I'm really proud of myself.
41:46I'm really proud of everything that I've put out.
41:48I'm just sad that it's over.
41:52You know, happy it happened, sad it's over.
41:54Say goodbye to your friends and head to the elevator.
41:56Thanks, team.
41:58Love you guys.
41:59That is like...
42:01Life made.
42:02Life made.
42:04Honestly.
42:05I did good for you.
42:07All of you that are waiting for every single one of you.
42:10Give it up, guys.
42:11Rebecca, please.
42:12Come on.
42:14Good job, Becca.
42:15Wow.
42:17Well done.
42:17What a day.
42:19Please get some rest.
42:21Good night.
42:22Bye.
42:23Well done.
42:25Well done.
42:26Woo!
42:28I promise you, next time, it's gonna be a real spang in the bum.
42:37Next time on Next Level Chef.
42:39We're down to the final seven fantastic chefs.
42:42Beatrice, are you gonna keep 10 seconds or take 10 seconds?
42:45away from one of your fellow competitors.
42:48I think I'm gonna take away 10 seconds from his time.
42:50What?
42:51Getting harsh.
42:51I don't need that competition.
42:53This is just the nail on the coffin.
42:55Revenge is the key.
42:59Let me taste it.
43:01Oh, that's very fiery.
43:04Watch out, Bobby.
43:05You're on fire.
43:06Watch out.
43:07I'm sorry, chef.
43:07Thank you, chef.
43:08This is turning into a really bad day.
43:13Bobby.
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