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00:01Previously on Next Level Chef,
00:03I need to put someone in this elimination
00:05that can take Angela down.
00:07Jordan.
00:08Fire in this pin.
00:09I'm going to use that today.
00:10He played his pin.
00:11Wow.
00:12Maybe it's time that Wendy proves her worth here.
00:16No, no, no.
00:17Oh, my god.
00:19Which dish will you be eliminating?
00:21The pork chop.
00:22Wendy.
00:23I should have pushed Angela.
00:24I'm kidding.
00:26And tonight, for the first time ever,
00:29that platform will not be stopping.
00:32What?
00:33This has never happened in the history of Next Level Chef.
00:36Oh, , that's moving fast.
00:38This is utter madness.
00:39Oh, , I just have air in my hand,
00:42so I'm like, maybe I'm going to boil air.
01:03I like it.
01:04I like it.
01:05Let's go.
01:08Rise and shine.
01:09Let's go.
01:11Woo!
01:12Feeling good?
01:12Yes, Chef.
01:14Team Ramsay.
01:15Oh, boy.
01:16For the first time this season,
01:18we are cooking in the basement.
01:20But let me tell you something really important.
01:22For me, I promise you, the climb upwards
01:24is way more satisfying than staying on top.
01:28Come on.
01:28It builds character.
01:29Yes, Chef.
01:31Jordan, how are you feeling?
01:32You know, Chef, last time I walked in here
01:34with a pin on my chest and a chip on my shoulder,
01:37so today I'm humble and I'm focused.
01:39I love the honesty.
01:40Can we talk about those ripped jeans?
01:42Yes, please.
01:43If you become our Next Level Chef,
01:45will you buy yourself a new pair of jeans?
01:46I'm in the basement.
01:47They fit right in.
01:48Yeah, stay down there, yeah.
01:54Uh, yeah.
01:55Okay, Team Blaze, thanks to Angela
01:57for making a great elimination dish.
01:59We're cooking in the middle level again.
02:00Clearly, we're getting stronger as we go, right?
02:03Yes, Chef.
02:04Zach, did I miss some ink on your hands or something?
02:08I got a little mirepoix, Chef.
02:10What is that?
02:11Mirepoix, 50% onion, 25% celery, 25% carrot.
02:16Mirepoix?
02:16Of course.
02:17I'm loving Chef Blaze as my mentor.
02:19We have this bromance.
02:21It's a hair thing.
02:22We just, like, belong together.
02:23It's like pretzel and salt.
02:26All right, Team Arrington.
02:27Yes, let's go.
02:29Thanks to Vaughn, we are back where we belong,
02:32in Arrington headquarters, right?
02:33That top level.
02:35Oh, yeah.
02:36Okay, as I told you all the last time,
02:38you're going to have to earn your street cred today.
02:42That's because for this challenge,
02:44we'd like to find out if you can walk the walk
02:47when it comes to international street food.
02:52Ooh.
02:53There we go.
02:54In my food truck, you have to make something out of nothing.
02:57Street food, this is my element.
02:58When I travel to any new country, the first thing that I do is go downtown and find out what
03:05the locals eat.
03:06Absolutely.
03:07You have tacos from Mexico City.
03:10There's banh mi from Hanoi.
03:12There's so many opportunities for amazing flavor profiles, but they're difficult to get right.
03:19The key to great street food is you have to grab it quickly while you're on the go.
03:24Oh, Lord.
03:25So today, for the first time in this competition, that platform will not be stopping.
03:34What?
03:35Oh.
03:36As if this competition is not hard enough, they just found a way to make it harder.
03:41You'll have to grab your ingredients on the go.
03:45What?
03:46Oh, what?
03:47I'm supposed to cook, run to the platform, cook, run to the platform again.
03:51It's like the Hunger Games this season.
03:52You will have 30 minutes to create an amazing next level international street food dish.
04:00Wow.
04:00All right, Chef.
04:01All right, Team Arrington, please head to the elevator.
04:03All right.
04:04I'll meet you upstairs shortly.
04:06Ooh, let's go.
04:08I am a man from many cultures.
04:12I've traveled the whole world, and this is my specialty.
04:20All right, let's do this.
04:22Woo, woo!
04:25And it's a winner.
04:30We're home.
04:32Blaze Apartments, here we are.
04:33Yeah, baby.
04:34I like this.
04:37Hey, foot on the gas.
04:39We got to get the out of here.
04:40Yes.
04:40Yes.
04:42All right, basement.
04:43All right.
04:44Let's do this.
04:45This is like bumping into your ex-girlfriend.
04:48All right.
04:48Oh, man.
04:49Bro, I just need one good taco.
04:51No tortilla press?
04:53There's tortilla press right there.
04:54I don't think this is it.
04:55Get over here.
04:56Hey, Team Ramsey on three.
04:57One, two, three.
04:58Team Ramsey!
05:03Let's go.
05:04Ready?
05:04Yes!
05:05Let's go.
05:06Let's go.
05:07Let's go.
05:07Let's go, guys.
05:08Feeling good.
05:09Feeling good?
05:10Let's do it.
05:12Let's do it, Chef.
05:13Hey!
05:15Hey!
05:15Oh, my gosh, Jeffrey!
05:17I'm feeling the energy right now.
05:18You wait.
05:19You know, we haven't had the big winning dish yet.
05:22We need to see what that kitchen looks like.
05:23100%.
05:24I was pissed off about my last cook not getting best dish.
05:27I'm ready to rock today.
05:29I want to bring our team up to that top kitchen
05:30where we belong.
05:34Let's go!
05:35Let's go!
05:37Let's go!
05:38Let's go!
05:38Let's go!
05:39You're insane, baby!
05:40I'm so proud of you guys.
05:42I really am.
05:43Yes, Chef.
05:43Platform is not stopping the entire time, right?
05:46What is your strategy for today?
05:47Grab smart.
05:48Grab smart.
05:49Okay.
05:49Let's line up.
05:50Yeah.
05:52When that light turns green, you go, right?
05:56Yes, Chef.
05:56I'm kind of excited.
05:57Like, this is going to be fun.
06:01Go!
06:02Go, guys.
06:03Go, go, go, go, go!
06:04We have some amazing proteins all around, right?
06:07This thing is moving faster than usual.
06:10And it ain't stopping for anybody.
06:12Grab, grab, grab!
06:13I'm hanging off the platform while it's going down,
06:16just like, yes, I got the strip steak!
06:18Oh, my God!
06:20At the first grab, I didn't even get anything.
06:22Happy?
06:22No.
06:23You got time, Vaughn.
06:24You got time.
06:25I just have air in my hands.
06:26I'm like, maybe I was going to boil air.
06:29Oh, my God!
06:30Go, go, go!
06:31Okay.
06:32Hey, wait, wait, wait, wait.
06:34Go, go, grab whatever you can.
06:35Complete chaos.
06:36You literally have two seconds to grab a protein
06:39and whatever else you see, and that's it.
06:40It's wild.
06:41Oh, my God!
06:42That was too fast?
06:43That was so fast.
06:45I literally got pork sausage.
06:47I literally got pork sausage.
06:47I got a lemon.
06:48Literally got a lemon.
06:50Oh!
06:51Whoa!
06:51What was that?
06:53Cucumber.
06:53Watch your head, Chef.
06:55Okay, guys, let's go!
06:57Oh, crap!
06:58Okay, well, we got tiger shrimp.
07:00Swordfish.
07:02Swordfish in the basement?
07:04I got to be dreaming.
07:05Oh, .
07:06That's moving fast.
07:06I told you, guys.
07:08It goes.
07:09Man, that thing moves fast, doesn't it?
07:11Yeah, it does, Chef.
07:12Yes, it does.
07:12Okay, it's coming back up.
07:13Whatever you can grab.
07:14Grab that pork.
07:15I need the pork.
07:16Everything is demolished.
07:18Sorry, Chef.
07:19Watch your arms in here.
07:20No!
07:21Damn it.
07:22I literally got the top of a pepper.
07:24And I've still got to conceptualize what all of these ingredients
07:28are going to be used to make.
07:30Coming back up, guys.
07:31Coming back up.
07:31I need that lemon.
07:32I don't see anything that I want.
07:33Grab, grab, grab, grab, grab.
07:35Lamb hearts.
07:35Lamb hearts.
07:36I just see one protein left, and it's a big-ass lamb heart.
07:40Let's go.
07:41Grab them.
07:41And I'm like, all right.
07:44Grab!
07:4630 minutes starts now.
07:48Hurry up.
07:49Street food.
07:49Street food.
07:50Ugh.
07:56Chef Vaughn.
07:57I have lamb hearts here.
07:59I've never seen one in my life, so...
08:00You know how to use lamb hearts.
08:01You know, Chef.
08:04Ah!
08:05Oh, man.
08:07It's a big-ass lamb heart.
08:10Oh, my God.
08:11No!
08:12I didn't even know what to start.
08:18Why?
08:19What the ?
08:21Oh, bet.
08:27I have lamb hearts here.
08:30Do you know how to use lamb hearts?
08:31No, Chef.
08:31I've never seen one in my life.
08:33I don't even think I've seen a lamb in person.
08:35Never mind cook a lamb heart.
08:37Make sure you sear a piece off and taste it.
08:38It's going to tell you what you need to do with it.
08:41Yes, Chef.
08:42Right?
08:42I know it's not easy.
08:43I can't believe you grabbed this on the top level.
08:44What were you thinking?
08:45I wasn't, obviously.
08:46Yeah, but you're going to elevate it, right?
08:48I am.
08:48Just need to figure out how to make this street food.
08:50Yeah.
08:50I know your experience, Chef.
08:52Yes, Chef.
08:52You got this.
08:54All right, Zach.
08:55How are you doing, Chef?
08:56What are we doing?
08:56I'm going to do a beef-inspired empanada.
08:59Okay, empanada.
09:00So you're making that dough right now?
09:01Yes, Chef.
09:02That's the first thing I'm going to do, so I can let it rest and chill.
09:04Love it.
09:04Okay, you're on it.
09:05I love the idea.
09:06Okay, Lauren, what are we thinking about over here?
09:09Um, I think I am going to do, like, savory churros.
09:13Savory churro.
09:16I'm going to take these out of the casings and do, like, a topping.
09:19A savory churro with the sausage?
09:22Yeah.
09:24Savory churros are a little bit weird.
09:26This is a huge risk, but you've got to fly that freak flag.
09:30If it's something you've done before, go for it, all right?
09:33I know the recipe.
09:34I've never made it.
09:37Okay, all right.
09:38Well, then you've got to get going on that, right?
09:39Okay.
09:40Savory churro.
09:41All right.
09:43Five minutes gone, 25 minutes to go.
09:48Chris, what'd you grab?
09:49I got some beautiful cod.
09:51I can make a fried fish taco right now, Chef.
09:53You sell great tacos.
09:55You understand street food beautifully, so elevate this now, okay?
09:58Yes, Chef.
09:59Yes.
09:59What'd you grab?
10:00We got some fruit.
10:01We got a lime chili and a swordfish.
10:03Beautiful swordfish.
10:04I love that.
10:04I got down here.
10:05Where are we going with it?
10:06You know what?
10:06I'm thinking a swordfish skewer, maybe.
10:08Get nice and delicate with it.
10:09We got some fruit on there as well.
10:11Okay, where are the skewers?
10:12Uh, skewer.
10:12I dropped them.
10:14You dropped them?
10:14Where did I put them?
10:15I put them...
10:15John, come on.
10:16I don't want right here.
10:17Using those?
10:18Yes.
10:18Okay, great.
10:20What'd you grab, Mata?
10:21I got a buffalo.
10:22I'm going to go Middle Eastern.
10:24Platform is moving again.
10:27Garlic, garlic, garlic.
10:28Just what you guys wanted.
10:30Grab ingredients, guys.
10:31Like, your life depends on it.
10:32I'm trying to find anything that I can make some sort of a Hispanic taco, and I find nothing.
10:39Oh, my God.
10:40Oh, it's on the way back.
10:42Come on, baby.
10:42Come on, baby.
10:43Grab whatever you can go.
10:44There's noodles over here.
10:44Peanut butter.
10:45Up and down.
10:46Up and down.
10:46It's coming.
10:47It's dropping.
10:47It's going up.
10:48It's coming down.
10:48Grab something quick.
10:49Worcestershire sauce.
10:51Chorizo.
10:51Okay, chorizo.
10:52Mince.
10:52Back to your stations.
10:53Mince.
10:55Platform's here.
10:56Platform.
10:57Platform quick.
10:58Let's go.
10:58Come on.
10:59Give me a tortilla.
11:00Pork.
11:01Tortilla.
11:02Is there any tortillas on it?
11:04Go, go, go.
11:04Oh.
11:05Ah!
11:07Damn it.
11:08It's coming back up.
11:08Come on, come on.
11:09This is madness.
11:10Utter madness.
11:11Every time it goes down or goes up, that thing that you thought you wanted and was going to
11:16complete your dish is now gone.
11:17Can anybody see what you need?
11:18Look, look, look.
11:19So you've got to completely change your dish again.
11:22Yeah, you can see it.
11:23You can see it.
11:23There's a truffle there.
11:24There's a truffle right there.
11:25I've just grabbed a $500 truffle for street food.
11:29Poison.
11:30Okay, sauce, sauce.
11:3518 minutes to go.
11:37Platform, Ada.
11:38Well, platform's on the move again, guys.
11:40Round out your dishes.
11:41You've got onions, you've got cabbage, you've got cucumbers, you've got herbs.
11:45Ow!
11:46Yes, I've got garlic.
11:48What do you have in your mixer here, Chef?
11:51Yeah, I'm making kind of like a tortilla pita-type bread to make taco with steak.
11:56How are you cooking your steak?
11:57I'm going to cook it on the grill.
11:58Nice.
11:58Because I did not grab fresh herbs, I'm going to kind of pivot and make a coleslaw as a topping.
12:03Pay attention to which part you're using, right?
12:05Am I using the best part of the cabbage?
12:06Am I just cutting cabbages to cut it?
12:08Yes, Chef.
12:08Or am I trying to create the perfect bite?
12:10Perfect bite, Chef.
12:11Christina, where are we going?
12:13Oh, I got pork tenderloin.
12:15I have a lot of Greek flavors.
12:16I want to do souvlaki.
12:17I'm going to try to make my own pita bread.
12:19Nice.
12:20Just keep it simple and delicious.
12:22Smart.
12:23Yeah.
12:24Chef Vaughn.
12:25Yes, Chef.
12:25What's the plan with this?
12:26I'm just tasting that to see what it tastes like.
12:30Taste is like what you would think hard tastes.
12:35But I grabbed a couple other items.
12:36I'm like, I know what, I can make this work.
12:37I can definitely do something with this.
12:39I'm going to do a little sweet potato or a pancetta hash.
12:41Okay.
12:41I'm glad you broke a piece off and tasted it.
12:43Let's go, Chef Vaughn.
12:46All right, Zach, what are we up to?
12:47All right, Chef.
12:48I got my spices ready to go.
12:49Okay.
12:50And, yeah, just getting everything together.
12:52And you couldn't help it, huh?
12:53Did you get a truffle?
12:54Yeah.
12:55And you got beef and truffle.
12:57Yeah.
12:57I'm super pumped.
12:58Yeah.
12:58Truffle and pinata dough.
13:00What?
13:01Don't try and sneak this out of here in the hairdo.
13:03I'm going to be checking.
13:04That might be my idea.
13:05Heard that.
13:0615 minutes left.
13:07Only 15 minutes.
13:08If you got a dough going, give yourself some time to either bake it, fry it, whatever you're
13:12doing.
13:15Platform's on the move, guys.
13:17Opportunity.
13:17Let's go.
13:18Grab herbs.
13:19Grab vegetables.
13:20Come on, guys.
13:21Come on.
13:22Yes.
13:22Cabbage.
13:23Every time I take a deep breath, the platform's coming.
13:25And then you're like, I just calmed down.
13:28Was that good for you guys?
13:29Yes, sir.
13:30Platform's back.
13:31Platform's back if you need it.
13:33Kimchi.
13:34Anybody need kimchi?
13:35This dish is kind of coming together.
13:37Kimchi, Asian spicy flavor, chorizo.
13:41It's a little bit of Spain.
13:42Probably doesn't really make sense.
13:44So, of course, I'm going to make it.
13:46I don't want that.
13:47Oh, piece of onion.
13:49Oh, more food's dropping.
13:50More food's dropping.
13:51Platform's leaving.
13:52Another drop.
13:52Let's go, guys.
13:53What is that?
13:54Sage.
13:54Sage.
13:55Sage.
13:55Watch out.
13:56Watch out.
13:56Watch out.
13:56There's food falling down.
13:58I think if I went over there with a bowl, I'd have enough for a recipe.
14:01Hard shells.
14:02Peanut butter.
14:02Oh, my gosh.
14:03Hard shells.
14:04I need potatoes anywhere.
14:05Bacon.
14:05A beautiful egg.
14:07Ooh, yay.
14:08I have bacon and eggs.
14:09Bacon and eggs.
14:10Woo!
14:11We got some chili oil.
14:14All right, it's back.
14:14It's back if you need it.
14:16Garnish herbs.
14:17Herbs.
14:18There are no herbs.
14:19Acidity.
14:19Acidity.
14:20Yes, let's go.
14:22Let's go, Team Blaze.
14:24Woo!
14:25Yes.
14:25Woo!
14:29Okay, what did you get?
14:30I got some bread, and I grabbed some carrots.
14:32I could do some pickled carrots, so maybe I go bonnie route.
14:35Okay, or you know what?
14:36Toast this up, and we're going sort of Asian meatball soup.
14:40Yeah.
14:40That's street food.
14:40I love it.
14:41I love it.
14:42I love it.
14:42I love that.
14:43Clock parm's coming back up, guys.
14:45Round out your dish if you need it.
14:46We got daikon.
14:47We got rice.
14:48Peanut butter.
14:49Nice.
14:49Pickle jalapenos, nice.
14:50Jalapenos, nice.
14:51Good job, guys.
14:52I needed a pickle.
14:53I needed a pickle.
14:5412 minutes left, team.
14:56Show these guys why you earned your spot in this top kitchen.
15:00How are you cooking your pita?
15:02Uh, laptop right there on the pan.
15:03Okay.
15:04This takes me back to growing up on the streets of Egypt.
15:07I'm going to wrap it.
15:07Like, give the whole vibe.
15:08Wow, that's very smart.
15:09When you can come from an authentic place, that's what's important.
15:12All right?
15:12Yes, Chef.
15:13Yes, Chef.
15:13Guys, come on.
15:14Big push.
15:14Stay confident.
15:15Stay hungry.
15:18Guys, just over 10 minutes to go.
15:20Brian, what'd you grab then?
15:21Uh, we've got some anchovy for some flavor, some pop.
15:24Cube the swordfish up.
15:25Man, you've got that chorizo as well.
15:26Yeah, I know.
15:27I don't really know.
15:28It's chorizo on a swordfish?
15:28That's beautiful.
15:29Really beautiful indeed.
15:30Slice that nice and thin and put that in between the cubes as you grill them.
15:33Okay.
15:33Got it, Chef.
15:34Great ingredients there, by the way.
15:35Thank you, Chef.
15:37Isaiah, what'd you grab?
15:38I'll go tiger shrimp, rice noodles.
15:40I'm going to be making a ramen, Chef.
15:42So you're going to do a ramen?
15:42Yes, Chef.
15:43Let's go, my man.
15:43How are you going to cook these shrimp?
15:45The shrimp, I'm going to pan sear them, and they're just going to be laid right on top
15:48of my ramen.
15:49Brokfist tasting lovely, Chef.
15:51Delicious.
15:52Good.
15:52So you're building this flavor profile, right?
15:53Yes, yes, Chef.
15:54You've got the makings of a number one dish, Chef.
15:56Thank you, Chef.
15:56There, man.
15:57Let's go.
15:57Let's go, my man.
15:58Let's go.
15:59Let's go.
16:01Woo!
16:03Woo!
16:03We're getting out of here, guys.
16:05How are you doing, Gabby?
16:06I'm doing good, guys.
16:09Right.
16:09How are we doing?
16:10We're doing all right here.
16:11I'm going to just build a couple of crepes.
16:13I have some bacon now, Chef.
16:14Okay, good.
16:15So you've got bacon.
16:15I have bacon.
16:16I have my pork belly.
16:17I have a duck egg.
16:19I'd love to present this crepe with a beautiful duck egg in the middle.
16:22Have you worked with duck egg before?
16:23No.
16:24Mmm.
16:26Tap inside and just check what's in there first.
16:28Okay.
16:29Peel it first.
16:30I think you'll be surprised.
16:31Oh, my God.
16:32Oh, God.
16:33Is there a baby duck in there?
16:34Oh.
16:36Wait, what?
16:37It's a duck.
16:37It's a baby duck.
16:39What's that?
16:40Oh, my God.
16:41Wait, what did you grab?
16:43Do you see this?
16:45Do you see this?
16:47Ha!
16:52Ten minutes, guys.
16:54That's a century egg, Gabby.
16:56Oh!
16:57Okay, that's a little bit of a different...
16:59Very, very special.
16:59Oh, my gosh.
17:00So they're cured, right?
17:00Yeah, that's right.
17:01For ever and ever and ever.
17:03It's a century egg.
17:05Oh, my gosh.
17:06I've heard of them.
17:07I've never had one.
17:08But I know they're cured for a really long time.
17:12Wow.
17:14I think this could still work really beautifully.
17:23How are we feeling, Chef Christina?
17:25We're going to pull it together, girl.
17:26I see you.
17:27I also see them fire eyebrows.
17:29Your eyebrows look great, girl.
17:31Yes.
17:32I have a really good eyebrow lady in New Jersey, if anybody wants her.
17:35All right.
17:38Tripping away at your vision?
17:39Yes, Chef.
17:40I'm thinking I'm going to keep it simple and do an Asian-inspired taco.
17:43Are you making your own mayo?
17:44I'm going to do a lighter style, like more vinegar style.
17:47When are you planning to rest your steak?
17:48Right now.
17:49Are you sure it's cooked through?
17:50I'm going to touch it.
17:52Vaughn?
17:52Yes, Chef.
17:53Not overcooked that, okay?
17:54Yes, Chef.
17:57Seven minutes to go.
17:58This idea of the savory churro.
18:00Yes.
18:00That's something I've seen or heard of.
18:01How are we going to work the sausage into it?
18:04Thinking about maybe, like, crumbling the sausage.
18:06Got it.
18:07Okay.
18:07Chef Blaze, he's never even seen a savory churro.
18:11Um, and he's kind of questioning it.
18:13So, I am starting to get a little nervous.
18:16Oh, I got to cool this pot of choux.
18:20Okay.
18:22Last five minutes.
18:24Crank it up.
18:24Let's go.
18:25Five minutes, guys.
18:26Five minutes.
18:29Probably this bowl right here, Chef.
18:30Just taste those noodles.
18:33Yes, I need a touch more cooking.
18:34Jelly.
18:35Mm-hmm.
18:36Yeah, they're almost unedible.
18:39Chef?
18:39Yes.
18:40This egg, I'm trying to think of the best approach for presentation.
18:43Get your knife hot, slice it in half, and then, of course,
18:46and lay the quarter on top.
18:47Is that what you wanted to do?
18:48Yes.
18:48Yeah, good.
18:49Thank you, Chef.
18:51Presentation-wise, where are you going?
18:53Um, we're just going to go ahead and lay those skewers on top of each other,
18:56Chef, a nice little sauce underneath.
18:57Every part of me knows that this dish with two skewers is going to look so empty,
19:01and I know the competition is hot right now, so I am a little stressed.
19:05It is looking risky.
19:08That needs to be crispy, and there needs more color on there.
19:10Yes, Chef.
19:11I know you're cooking it twice, but the oil needs to be piping hot.
19:13That's coming right now with the second fry, Chef.
19:17Best dish of the day, baby!
19:19Best dish of the day is right here.
19:20Somebody get us to the top.
19:23Chef, do you think cheese would mess it up if I toasted some cheese onto the bread?
19:26Is that a bad idea?
19:27No, it's not going to mess it up.
19:28This is a fusion street food dish, right?
19:30Now you're sort of in this meatball sub-Asian street food situation, and it all works.
19:35Zach, how's your filling?
19:37Filling tastes great.
19:38And then what do we think?
19:39We're going to shave more truffle over the empanada?
19:41Absolutely.
19:42Okay.
19:43Only four minutes left.
19:44Here we go.
19:44Oh, gosh.
19:45The moment of truth, baby.
19:48I've got Chef Blaze looking very intensely at what I am doing here.
19:52How are we looking?
19:53Not bad.
19:54Yes, not bad.
19:54Okay.
19:55Am I doing this right?
19:57Is this right?
19:57Is this right, Chef?
19:58Look.
19:59Okay.
20:00You can always get them in an oven if you needed to.
20:03They're not beautiful, but they are going to be delicious, I swear.
20:07All right, let me cut into one of these right here.
20:09Three minutes, guys.
20:10How many tortillas are you serving?
20:12Three.
20:13Then flip that over.
20:14Yes, Chef.
20:15Let's go.
20:15Come on.
20:17Show us why you came here.
20:18Yes, Chef.
20:18Let's go.
20:19Let's go.
20:19Finish strong, everybody.
20:20Let's go.
20:22Platform is moving, heading to the basement.
20:25I am confident with this dish.
20:27My steak is cooked beautifully.
20:29I made homemade tortillas, and I know my flavors are there.
20:36Final two minutes.
20:37It's time to start plating.
20:38Let's go.
20:39Nope.
20:40These churros, they are not fully cooked.
20:42I've got to throw these bad boys back in the fryer,
20:45and we are running out of time here, people.
20:47Come on.
20:48Don't me here.
20:49I need you to work for me.
20:5260 seconds to go.
20:53Beautiful street food, yes?
20:55Start your garnishes.
20:57Let's go.
20:57Nice, Jordan.
20:59Platform's here.
21:00Let's go.
21:02Let's go.
21:05Let's go.
21:05Chris, move your ass.
21:08Move it, Chris.
21:10Yes, Chef.
21:10Let's go, guys.
21:11You've got to go.
21:12Come on, Chris.
21:13You've got to go.
21:14You've got to go.
21:15You've got to go.
21:15I can't keep on saying it, Chris.
21:16You've got to go.
21:17You've got to go.
21:18Yes, yes, yes, yes, yes, yes, yes, yes, yes, yes.
21:21Let's go, man.
21:22Let's go.
21:23Platform's on the way.
21:25Finishing touches.
21:26Platform's here, guys.
21:27The platform is here.
21:28It's a lot of stress and a lot of pressure
21:30to get to the platform in time.
21:32The platform is here.
21:34Yes, Chef.
21:34Come on, guys.
21:34The platform is here.
21:37Lauren, you've got to go.
21:40Lauren, the platform is here.
21:41Yes, Chef.
21:42Lauren is moving.
21:43Go, go.
21:45Nicole is blocking my plate.
21:48I'm like, move, move.
21:55Lauren, the platform is here again.
21:57Come on, come on, come on.
22:00Sorry, I'm sorry.
22:01Oh, wow.
22:02We made that platform, baby.
22:03Next time, I'm going to have to start pushing people out of the way.
22:06Platform's coming, guys.
22:09Come on, guys.
22:10Come on.
22:10Mata, Mata.
22:13Good job, guys.
22:22I'm looking at all of these plates on the table,
22:24and I'm thinking, I thought I had a great dish,
22:26but holy cow, this is next level.
22:31Now that is what we've been looking for.
22:34Oh, my goodness.
22:35Look at this.
22:36Beautiful.
22:37Nish, shall we start on the top floor?
22:39Yes, please.
22:40First up, we have a pork tenderloin souvlaki.
22:49This thing is delicious on another level.
22:52Just absolutely spot on.
22:53It's a really good street food dish.
22:55Yeah, I really enjoy the creaminess that the sauces provide.
22:58This beautifully grilled meat, I can picture myself taking this and walking with it down the street.
23:05Next up, we have Asian-inspired New York strip steak tacos.
23:12Love the cabbage slaw in it.
23:14I do wish it had something a little creamy to sort of also work with that fresh, vibrant slaw.
23:19The meat's cooked beautifully.
23:20Let me tell you, it's just tender, melt in the mouth.
23:22What else do we need?
23:23A touch of heat, maybe?
23:24A little bit of chili?
23:25Next up, we have a lamb heart alongside sweet potato hash.
23:31I think it's good, but I also don't know what the lamb heart's supposed to taste like.
23:34So hopefully it tastes good to them.
23:36This is way out of my wheelhouse.
23:38First of all, lamb heart.
23:39I expected that in the basement.
23:41No one was desperate to grab that thing, right?
23:43But this is delicious.
23:44It's good.
23:45My only take on this would be, does it sort of ring as a street food?
23:49Maybe I do want to rap for it.
23:51Next up, we have a buffalo shawarma.
23:57It actually tastes way better than it looks.
24:00It's delicious.
24:00It is sizzly.
24:02It's the kind of thing that Richard eats on a Friday night after sinking 12 pints of Guinness walking home
24:07from his restaurant.
24:09This is quintessential street food.
24:11You guys are not going to make this easy for us three today, let me tell you.
24:16Shall we head to the middle floor, Richard?
24:17Yeah.
24:18This is a beef and black truffle empanada with a sriracha aioli.
24:24Black truffle empanada street food.
24:27Where are we on?
24:27Rodeo Drive?
24:29I just made it rain truffle in the dough, in the sauce, and in the mix.
24:33I hope I didn't overdo it.
24:36Filling itself is flavorful, and it carries that amazingly flaky dough.
24:40I have a beef black truffle empanada on a couple of restaurant menus, and I think we're going to have
24:46to revise our recipe for it.
24:48Right now, I feel like a pig in .
24:51Our job as professional chefs is to take humble ingredients and elevate them.
24:56This is elevated.
24:57Yes!
24:58If this doesn't get me top dish, I don't know what will.
25:01Okay, up here we have a Korean-inspired meatball sub.
25:07This one's packed with flavor, let me tell you.
25:10Again, the perfect grab-and-go.
25:12I really appreciate the sweetness of the sauce, which is really pleasant.
25:16Here's another international street food dish.
25:18This is a hot Irish spice bag.
25:20So fried chicken and chips or fries with a little bit of curry sauce.
25:24Again, delicious.
25:26The texture on the chicken is beautiful.
25:28Maybe a little bit more sauce drizzled over the top, but tasty dish.
25:33Okay, and here we have a savory churro.
25:37Wow.
25:37With a chorizo and pork sausage queso and a pickled cabbage slaw.
25:42I am standing behind these stupid savory churros.
25:46Either I fall flat on my face with this dish, or I become top dish.
25:53The spice is delicious.
25:55It's warm.
25:56It's everything you want from street food.
25:59But the texture of the churro is sort of wet and soggy.
26:02What a shame.
26:03I love the spice in the pickled cabbage, but churro is a donut, so it's a tough sell,
26:09the savory, spicy donut.
26:11Mm.
26:11Mm.
26:13Shall we head down to the basement?
26:15Please.
26:17Let's start off with a swordfish skewer and chorizo and caramelized mango.
26:23The saltiness that's coming and the depth of flavor coming from the chorizo is an amazing pairing with the fish.
26:28I'm not really loving the texture of the mango.
26:30I think it got a little bit soft on the grill.
26:32I think I love the thought process of this dish.
26:34Something you can grab, walk down the street, and eat.
26:37It's slightly simple, but really tasty.
26:40This is a ramen broth with the noodles, the mushrooms, corn ribs, and then fried the shrimp separately at the
26:47end.
26:47Wow.
26:48Even visually, this is bringing a smile to my face.
26:50I love a noodle and soup moment.
26:52Mm-hmm.
26:57It's delicious.
26:58Love the broth.
26:59That's the hardest thing to do is to get all of that depth of flavor into a broth in a
27:03short amount of time.
27:04The noodles are delicious.
27:05Shrimp is cooked perfectly and seasoned really nicely.
27:09There's not really much I can say that I don't like about this dish.
27:12Next up, a crispy cod saco with a cucumber relish.
27:17I love crunch, and this definitely gives me that.
27:20The tempura batter around the outside is craveable.
27:23The cod is cooked beautifully.
27:24It's glistening.
27:25The batter is crispy.
27:26I'm just proud that this came from the basement because it's delicious.
27:29Last up is a galette crepe made with pork belly.
27:33It's also got a sentry duck egg in there.
27:41Classic pairing, ham, egg, cheese.
27:43Smart rendition.
27:44A little bit of exoticness on that sentry egg.
27:47I love the edges here.
27:48It looks like it's lace.
27:50I mean, street food, but you're on a Parisian cafe somewhere.
27:53Mm-hmm.
27:54It's very elegant.
27:55Oh, my gosh.
27:57Oh, I didn't have the greatest grab, but they loved it.
28:00Wow.
28:01This is easily your best performance so far.
28:04This is where Nyesha, Rich, and myself struggle to nominate a bad dish
28:09because there's nothing bad in front of our eyes right now.
28:12Let me tell you.
28:13Good job, all of you.
28:14Excuse us.
28:15Wow.
28:16Woo.
28:17I'm going to know with Nyesha for sure.
28:20Good job, bro.
28:21Good job.
28:23Here's the simple thing.
28:24There's no worse dish, right?
28:25It's like we're spoiled for riches.
28:27Most memorable were the noodles.
28:29That broth was incredible.
28:31It's a standout.
28:32The truffle beef empanada.
28:33And not just because there's a black truffle on.
28:35It was about the texture of the dough for me.
28:37Are you a truffle boy?
28:38F*** boy.
28:40Right?
28:41The New York strip tacos, for me, they're just a little bit bland.
28:44I needed chili, something to lift it, no?
28:46It was lacking a salsa or a sauce.
28:48The lanthart.
28:49I just needed a wrap.
28:50I needed a pit of bread.
28:51I need that.
28:52There was another dish for me that was missing something.
28:54It was the savory churro.
28:56Yeah.
28:56It's one thing to be soft, but it was soggy.
28:59And when they try to get too clever with the wrong ingredients.
29:01You can overthink things, sometimes.
29:03Your empanada's taking us up top, maybe.
29:05You need to, because otherwise I'm f***ing out of here.
29:07What about those swordfish skewers?
29:09I felt like it was missing one element to it.
29:12And it was a little dainty for what street food is.
29:14Listen, if one of us doesn't get the best dish, mine was the most simple.
29:17So you boys probably going.
29:19We good?
29:19Yes.
29:21Whew.
29:21Dear, oh dear.
29:24Okay, today's dish that takes their team into the safety and moves them to the top kitchen
29:32in the next challenge.
29:38Today's outstanding dish was the empanadas.
29:44Congratulations.
29:45Zach.
29:49I am safe, baby.
29:51Heck yeah.
29:52Yes.
29:53Well done, young man.
29:54Woo.
29:55Best dish, baby.
29:56I finally got it.
29:57Yes.
29:58Thanks for taking me up to the top level.
30:00Yes.
30:01Good job, Zach.
30:02We're going up top, kitchen baby.
30:05Woo.
30:06Yeah.
30:07Yes.
30:08Go Zach.
30:09Go Zach.
30:10Go Zach.
30:12I do not envy your position, Naisha and Gordon, because there are people that are going to
30:17the elimination that cooked good food today.
30:19We have some of the best chefs left in this competition, and it showed in their food today.
30:24I don't want to lose anyone from Team Errington.
30:26Damn.
30:28Today's cook has been one of the most exciting, one of the most creative so far this season.
30:32So it's going to be a tough choice.
30:34Damn, damn, damn, damn, damn.
30:35Naisha, I'm going to start with you.
30:37To the chef that I'm going to put in the elimination today, it's going to be Alexandra.
30:51I'm definitely frustrated.
30:52This is the best dish that I produced, and now I'm in elimination.
30:57You had an amazing vision.
30:58It's just about execution, and I think you're going to get better in that kitchen.
31:02I got this, chef.
31:03Yes, you do.
31:04Oh, yeah.
31:04I got your back.
31:05So, Gordon, who are you going to send into the elimination to face Alexandra?
31:10This is so hard.
31:11I think we've just come off our best cook as a team.
31:15I think you're going to be shocked with this.
31:20Isaiah.
31:28So, Gordon, who are you going to send into the elimination to face Alexandra?
31:33I think you're going to be shocked with this.
31:38Isaiah.
31:41It's not you.
31:44Gabby.
31:46It's not you.
31:52The person I'm sending into the elimination is Jordan.
31:59Let's go.
32:00I selected Jordan for a reason.
32:02The more he's under pressure, the better he performs.
32:05I know he can take his opponent down.
32:07He didn't cook a bad dish.
32:10You're in the elimination, and you're coming back from that.
32:13Is that clear?
32:13Yeah, 100%.
32:14Let's go.
32:16Okay, Alexandra, Jordan, for today's elimination, we're leaving the streets behind, and we're
32:24heading into your local bar and grill to make one of the most popular finger foods in America.
32:32Chicken wings.
32:33Let's go, baby.
32:35Chicken wings are right in my wheelhouse.
32:37If I go home because of a chicken wing challenge, I'm going to be disowned by everyone.
32:41Both of you will have 20 minutes to create next-level chicken wings.
32:47Head to the elevators, all of you, and I'll meet you up there shortly.
32:50Good luck.
32:51Come on.
32:51Let's go, baby.
32:52All right.
32:53Come on.
32:53Come on, sis.
32:54You can do it.
32:55Stay in control, girl.
32:56Let's go.
32:57I'm good, Alex.
32:59We're ready.
33:03Let's go, girl.
33:04Let's go.
33:05Come on, Alex.
33:06Let's go, baby.
33:08I could worry.
33:09I could stress, but, like, I've made chicken wings a billion times.
33:13I think I could absolutely win this challenge.
33:16Jersey's here.
33:17Game time, baby.
33:18Let's go.
33:20I'm not done yet.
33:21I don't like being underestimated, and I'm going to do what it takes to make sure that I
33:25stay here.
33:29Okay, everyone.
33:30Ready to go?
33:30Watch me work, chef.
33:31Okay.
33:32I got this, chef.
33:33Okay.
33:33I think Jordan's going to be in for a surprise on this one.
33:37Alexandra's a fierce competitor.
33:38I mean, she's a freaking cop.
33:40Even though I'm 6'5", 300 pounds, I wouldn't want to go up against her in a dark alley.
33:44Look how fierce Alex looks.
33:46She's like, there's no way I'm losing this thing to this guy.
33:51All right.
33:52When the light turns green, you can go.
33:55One time.
33:56Oh, oh, oh, oh, oh.
33:58Oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh.
34:01My game plan is to grab those wings and get them into a marinade right away.
34:05All right, I don't even need this, girl.
34:07Come on, Alex.
34:08Season those up.
34:09What are we thinking we're going to do?
34:10Uh, this is a wing challenge, so I'm going to do a buffalo wing.
34:14Classic buffalo wing?
34:15Classic buffalo wing, chef.
34:16You've made buffalo wings before, right?
34:18Absolutely, chef.
34:19I just did 3,000 wings for an event, so I'm going to let that shine.
34:223,000 wings?
34:23Now you just have to make three really, really delicious, right?
34:26I got this, chef.
34:27Do you think, Jordan?
34:29What do you think you're going to do?
34:30All right, we're going to do a creamy parmesan garlic wing with some herbs that we're going
34:34to pull the oils out of, and then we're going to toss that into a nice creamy sauce, top
34:38it with parmesan and chives.
34:40It's going to be delicious, chef.
34:41I'm not doing classic traditional buffalo.
34:43We want to make it out of elimination.
34:45We got to think outside the box right now.
34:47Yeah, I should just season them and do them again.
34:49Mix them up, all right?
34:50Don't waste time, yeah.
34:51Okay, so your wings are just kind of coated in a little bit of cornstarch?
34:54Cornstarch, salt, pepper, garlic powder, onion powder, and then I'm going to fry them.
34:58So she just did a dry rub on those?
35:00Yeah.
35:00That's it?
35:00She don't got enough on them chicken wings.
35:03Come on, let's go.
35:03Get them in.
35:04Get them in and get your sauce started.
35:06Let's go.
35:06Hot sauce, brown sugar.
35:08Alexandra, is there going to be a garnish?
35:10Um, yes, chef.
35:11There are going to be carrots and celery on the side with a ranch dipping sauce.
35:14Scallion on top.
35:15I'm keeping it simple.
35:16Classic buffalo wing, that's what you get when you go to the bar.
35:18That's what you're going to get here.
35:2012 minutes left.
35:21There's only 12 minutes remaining.
35:22All right, get them out.
35:24Get those out.
35:24Come on, Alex, come on.
35:27Go, go, go, go, go.
35:29Go to the bitchin'.
35:30Yeah, we'll watch it.
35:31We got the wings.
35:32Focus on your ranch and your sauce now.
35:34All right, Jordan, it's time to cook.
35:35You need to get those in the fryer.
35:36Yeah, right now.
35:37Don't wait until the last minute, bro.
35:39Jordan, get that chicken, bro.
35:41I don't know.
35:42Man, she's already in the fryer, bro.
35:45man.
35:45Come on, Jordan, you got to get it in the fryer now.
35:47Jordan, get ready.
35:48Yep.
35:48There's a lot of voices coming at me right now.
35:50Things are moving a million miles an hour.
35:52I got to focus, though.
35:54Yes, yes, yes.
35:55Go, go, go, go, go, go.
35:56Get them in there, man.
35:57There you go.
35:58Come on, Alex.
36:00Let's your sauce go to ours.
36:01That's the most important part.
36:02It's a wing challenge.
36:03All right.
36:04Taste, taste, taste, taste.
36:07Jordan, add something fresh to the plate.
36:08Yes.
36:09Put them on a bed of, like, red cabbage.
36:11What are we doing with it?
36:12Make a smile with that.
36:13Red cabbage for the bedding of the wings.
36:15We're just going to have to plate this as is
36:17and try to make it look as pretty as we can.
36:20Six and a half minutes.
36:23Tom.
36:23Tom, let's go.
36:25I don't think they're ready yet.
36:26Hey, look at them.
36:27I don't know.
36:28I don't think they're ready yet, bro.
36:29They're good.
36:29Let's go.
36:30Let's go.
36:31That's what we talking about, baby.
36:32They look amazing.
36:33Let's go.
36:34His look good.
36:35They look crunchy.
36:37It's going to be crisp.
36:38It's crispy.
36:40Oh, Chef Lee.
36:42He's got a little smirk on his face.
36:45Alex, chase them.
36:46Check those.
36:49Good.
36:49Boom.
36:51Be careful with your sausage.
36:54Come on, girl.
36:55You got this.
36:55Okay, hers don't look bad.
36:57But then the hot sauce could make them not crispy no more.
37:00Five minutes left.
37:03Everything's good?
37:04Yep.
37:04Hold on, hold on, hold on.
37:06Save the toss.
37:07Save the toss.
37:09Organize yourself.
37:10Breathe.
37:11Yeah, breathe.
37:12I feel like I've been cooking stressed, and, you know, that's probably why I'm in elimination.
37:18Keep going, Jordan.
37:19Make it free.
37:20Let's go, baby.
37:20Let's go.
37:21Let's go.
37:21Let's go.
37:22Let's go.
37:22Breaded wings hold on to a lot of sauce and get soggy a lot faster than a naked wing.
37:27Should I toss them in it?
37:29Do I coat them with sauce?
37:31Do I do it on the side?
37:32Come on, Jordan.
37:33We need you.
37:34Let's go, man.
37:34Jordan, you're making me really nervous.
37:36You're just kind of standing around.
37:38A lot of big decisions to make right here that could totally change the results of this elimination
37:42round.
37:43Are you tossing?
37:45I'm going to go with my gut.
37:47I like a saucy wing.
37:48We're going to toss them.
37:49All right.
37:50Oh, no.
37:51What are you doing?
37:52That's going to ruin the crispiness.
37:54Put it on the side.
37:55That's a dipping sauce.
37:56That's not a basting sauce.
38:07One minute left.
38:08You got one minute.
38:10All right.
38:10Not too much sauce now.
38:12I'm just trying to keep focused.
38:14The only thing I'm thinking about is flavor and making sure those wings are crispy.
38:19I'm going to kill it.
38:20I'm not going to go down to someone that's only here for YouTube views.
38:24Make them pretty.
38:25Make them pretty.
38:2630 seconds left.
38:27Let's do it, Jordan.
38:28Come on.
38:29Yep.
38:30There we go, baby.
38:30There we go, baby.
38:32There we go.
38:33This could come down to the garnish.
38:35Chef Blaise is continuing to say it's going to come down to garnish, and I'm looking at
38:40my dish right now.
38:42We're looking pretty basic.
38:43Ten, nine, ten, ten, ten, ten, five, four, three, two, one.
38:53Hands up.
38:54Good job.
38:55What's up, Alex?
38:56Good job.
38:58Good job.
38:59Nice work.
39:00Nice work.
39:03Nice work.
39:06Richard.
39:07Gordon.
39:08How was that?
39:09Well, both chefs left everything on the plate, and it was a fun cook for sure.
39:12All right, so we have garlic parmesan wings, and we have a sweet, spicy buffalo wings, and
39:18we will start off with the garlic parmesan wings.
39:21Right.
39:29They actually taste way better than they look.
39:33The garlic, parmesan is actually really nice, but what I love most is the crispiness of
39:38this.
39:40I don't think the red cabbage really suits it.
39:43Yeah, I wish there was a little bit more flavor coming off of this red cabbage.
39:48The flavors are really balanced.
39:51I'm getting a lot of garlic on my palate, which is kind of what you want, and a garlic parmesan
39:55wing.
39:56Secondly, we have a classic spicy and sweet buffalo wing with a buttermilk ranch and celery.
40:03They look appetizing.
40:04Shall we?
40:05Let's jump in.
40:06Okay.
40:06We'll go for the ranch first.
40:20This is a classic showing, right?
40:22They're sticky, they're unctuous.
40:23For me, really, a lot of the flavor is coming on the coating, on the outside of the chicken
40:29wing, as opposed to sort of permeating throughout.
40:32Whoever cooked these wings, they're cooked beautifully.
40:35It just feels like it needs to be a little bit more textured.
40:38It's just smothered in a very, very strong sriracha.
40:42So, Gordon, this is hard, but I'm going to start with you.
40:46Which wing dish are you going to eliminate tonight?
40:49The wing I'm sending home is this one, the hot, spicy wing.
41:04Okay, Naisha?
41:07Both dishes I can picture myself eating on Super Bowl Sunday.
41:13The wing that I'm sending home is going to be the buffalo.
41:22That wing was cooked by Alexandra.
41:25Seriously?
41:27Damn.
41:29Oh.
41:30Damn it.
41:31Damn.
41:32I think she played it a little too safe on this one.
41:36You're so fierce.
41:37You're so strong.
41:38And you take direction so well.
41:41And it's an honor to coach someone like that, right?
41:44Thank you for pushing me.
41:45You taught me so much already.
41:47Pleasure.
41:49You know, I was honestly not expecting to be here as long as I was.
41:54So, to even make it this far was a great thing.
42:09Jordan, well done on you.
42:11You handled pressure.
42:11The crispiness of those wings were delicious.
42:13Thank you, chef.
42:14On the back of what you all did today, I need you all to sharpen your knives tonight.
42:21Because the next challenge, I promise you, is a cut above.
42:27Mmm.
42:29Good night.
42:29Oh, okay.
42:34Well done, Jordan.
42:35Come on.
42:39Next time on Next Level Chef.
42:41You guys ready to rock?
42:42Yeah!
42:43For today's challenge, there's a twist.
42:46Three huge cuts of beef.
42:48I have zero experience butchering red meat.
42:51Last time, Zach saved me.
42:53So, I'm banking on Zach for sure.
42:54Coming through.
42:55I'm coming through.
42:56Make sure it's perfect.
42:57It's blue in the middle.
42:58I'm panicking.
42:59Come on.
43:00Just cook.
43:01That's nasty.
43:02Don't go crazy.
43:05Jordan, you come around, young man.
43:06I'm all over the place right now, chef.
43:09I'm the weakest link in this room.
43:10Wheels are falling off.
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