- 2 months ago
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00:01Previously on Next Level Chef.
00:02I'm putting together a team that is going to absolutely dominate.
00:06Aisha's coming out of fighting.
00:07This is the first cook in Team Arrington, and I just want to impress her.
00:10Now, now, now, now, now.
00:13The winning dish is Christian.
00:16Top dish, first round.
00:18You have one last chance to save yourselves in this competition.
00:22I can't look right now.
00:24I'm still here.
00:25Whoo!
00:26And tonight, there are monsters on this platform.
00:31Oh, my God.
00:32I have trouble with proteins that still have their heads on them.
00:36Whoo!
00:37He was moving like a samurai in there.
00:40It's squishy, slimy.
00:42Ooh!
00:43Ouch.
00:43Holy .
00:44Medic!
00:45Medic!
01:02Oh, my.
01:04Let's go.
01:05Back at it again, baby.
01:06Let's go.
01:07Right.
01:08How's everybody feeling?
01:09Great, Chef.
01:10Ready to go again?
01:11Yes, Chef.
01:12Love it.
01:13Okay, trailblazers.
01:16Chef.
01:17I mean, let's be honest.
01:18Last time, we showed the other teams exactly how it's done.
01:21You set the tone.
01:22Yeah.
01:23Christian put us on top.
01:24So now it's your job to keep us up there.
01:26Let's maintain that advantage.
01:28Can we do it?
01:29Yes, Chef.
01:29What are we doing?
01:30Team Arrington, thanks to Emerson's performance in the elimination cook-off, we are heading
01:36to the middle level.
01:38Team Ramsey, we are down one, right?
01:41The only way is up from now on in, okay?
01:44Yes, Chef.
01:45You guys ready for your next challenge?
01:47Yes, Chef.
01:48Good.
01:48Because it is a big one.
01:52Let's go.
01:52This one will test even the most experienced of chefs.
01:57Because today, when that platform comes down, it will only have three huge items on it.
02:08Okay.
02:09Okay.
02:10Only one giant protein for each level.
02:14Everyone terrified?
02:16No, Chef.
02:17You should be.
02:18Okay.
02:19When the platform comes down, there's going to be three large whole fish.
02:25Okay.
02:25Straight off the boat, and your team has to grab one whole fish and work together to break
02:30it down and portion it out before you even start cooking.
02:34Yes, Chef.
02:34Yes, Chef.
02:35I have trouble with proteins that still have their heads on them.
02:39I am not a fan of looking at the face of the protein that I am about to cook.
02:44Guys, understand, cooking fish is no joke.
02:48It requires a lot of finesse.
02:50And trust me, the line between perfectly cooked and overdone is razor thin.
02:57Got it?
02:57Yes, Chef.
02:59But there's also one more thing on the line today.
03:04Besides just winning the challenge for your team, the best dish of the day will also win...
03:13Yes.
03:14Yes.
03:15Whoa.
03:16Whoa.
03:16Whoa.
03:16Whoa.
03:16I want that.
03:17The incredible next level immunity pin.
03:20That immunity pin on your apron is your safety net.
03:23If you ever find yourself in an elimination cook-off, you can play it, and your mentor will
03:28have to choose someone else from your team to take your place.
03:31But listen up.
03:33This season, for the first time ever, we are only giving out one pin.
03:38That's right.
03:39It's that elusive.
03:40Only one of you here today can earn this pin.
03:44Make sure it's you.
03:46Understood?
03:47Yes, Chef.
03:48Yes, Chef.
03:49Only one immunity pin?
03:51Only one?
03:52It would just be like a little flexi-flex to have on my apron.
03:56It would be a nice little security net, you know, because anything can happen.
03:59All right, Team Blaze, we're headed to the top-level kitchen.
04:02Let's go.
04:03Time to huddle up.
04:09Holy bitch.
04:11Hey.
04:13Let's go, baby.
04:14All right.
04:14I'm gonna grab this one this time.
04:16Oh, my God.
04:18Oh, my God.
04:19You gonna carve it?
04:20Social media chefs don't typically break down the whole fish.
04:23Luckily, I've had experience with that, so I'm so excited.
04:26Focus.
04:26I want that pin.
04:27I want that win.
04:28As soon as that fish lands on that cutting board, I feel like muscle memory's gonna kick in.
04:35All right.
04:35Let's go.
04:36They don't know what's about to go down.
04:39We got three options.
04:41I'm like, yo, this fish has to be frickin' used.
04:43Hopefully a shark.
04:44That'd be kind of dope.
04:45We get a big-ass great white or something in there.
04:47How we feeling about cutting fish?
04:49Who's on?
04:50I've cut a bunch of them, man.
04:51Ooh, I like a confident man.
04:56Let's get out.
04:58Yeah, straight to the top.
05:00All right, we got this, y'all.
05:02I'm just really excited to be on a powerful team of, like, boss-ass bitches.
05:08Start getting organized, y'all.
05:10Literally, Gordon's Girls. Okay, trademark that.
05:12Check this out.
05:15Oh, .
05:16Oh, my God.
05:17That's not my bad.
05:18It's like Halloween.
05:20Let's go, ladies.
05:21Let's go!
05:22Ready to go?
05:23Yeah, let's do it.
05:24Who is familiar with butchering, breaking down fish?
05:28I'm not professional, but I've done it a few times before.
05:30Yeah, I've done it a couple times.
05:30Show me the size of the fish that you've done.
05:34This, yeah.
05:34All right, okay.
05:35So that's not even the size of the fin.
05:40Boo's house!
05:42Boo's house!
05:43Look at him there!
05:44Yes!
05:46How are we feeling as a team?
05:47Great.
05:48Really awesome.
05:48Strong, solid. I love that.
05:49If you can handle the heat, I got you.
05:51Yes, we love this.
05:54All right, everyone.
05:55How are we doing?
05:55We're doing good?
05:56Come down the line here.
05:57Let's go. Let's go.
05:58Let's go.
05:59Okay, you're about to see some things I've never seen in my career.
06:03Oh, my God.
06:03Let's have some fun with that.
06:04Okay.
06:04Let's do it.
06:05This is bucket list stuff.
06:07Embrace it.
06:08Let's line them up.
06:15What?
06:15There are monsters on this platform.
06:20What was that?
06:21This is why I don't swim in the ocean.
06:23Let's go!
06:24It's freaking Godzilla.
06:27I have never seen a fish this big.
06:30You have a halibut with the two eyes just kind of looking at you goofy up there.
06:34And then you have the world's ugliest monkfish that, you know, you can't look at it too long or you
06:37turn to stone.
06:38What's this?
06:39Oh, swordfish.
06:40That's a swordfish.
06:40Grab it, grab it, grab it, grab it, grab it, grab it.
06:41Okay, one swordfish.
06:43All right.
06:43That thing look like Pinocchio.
06:44That thing looks ugly.
06:47But now we make it look pretty just like me, you know what I mean?
06:51That's what you want?
06:52Yeah.
06:52You sure?
06:53Yeah, you sure?
06:53Over the halibut.
06:54All right.
06:55Swordfish.
06:56Why?
06:57Are you sure?
06:57Yeah.
06:58We're committed.
06:58We're committed.
06:59It's basically a five-foot sword.
07:02Be very careful.
07:03This is dangerous, yeah?
07:04Whoo!
07:04Whoo!
07:07Go, go, go, go!
07:08What is that over there?
07:09Monkfish, halibut.
07:10Oh, my gosh.
07:12This monkfish kind of looks like me.
07:14I ain't messing with you.
07:15Go back to Gordon's team.
07:16Send it down to the basement.
07:17Halibut, halibut, halibut.
07:19You got it.
07:19That's gorgeous.
07:20Good team decision.
07:21I'm like, okay, we're doing the halibut.
07:23Great work.
07:23Let's go!
07:24Let's go!
07:26Oh, my goodness me.
07:28They're hanging off the side of the platform.
07:30Bloody hell.
07:31Oh, my God.
07:32Right, ladies, let's go.
07:34Let's go.
07:34What is it?
07:35Gee, is it Monkfish?
07:36Oh!
07:37Oh!
07:37Oh!
07:38I swear, it's still alive.
07:41Watch the front.
07:42It's very sharp.
07:43It is gigantic.
07:44It's got teeth out.
07:46It is just like, oh, my God, how do we pick up this thing?
07:49Watch the mouth.
07:50It's squishy, slimy.
07:51It's cold.
07:53Oh!
07:54We got it.
07:55Oh, my God.
07:56Oh, my God.
07:58Woo!
07:59Sorry, Chief.
07:59It is a monster.
08:02Like a blob.
08:03Like, just like, ugh.
08:08All right, listen.
08:08Your 40-minute starts now.
08:10Let's go.
08:11You got it?
08:11This is a Darien chef?
08:12Yeah.
08:13All right.
08:14Just one big bone, right?
08:15Christian saw it.
08:16He's like, ah, you know what?
08:18That's all you.
08:19And I'll hold it up.
08:20You can't.
08:20Me?
08:21Okay, I'll do it.
08:22There it is.
08:23Most that thing don't like, it's nobody's business.
08:28Good job.
08:29There you go.
08:30I think we can all cook with this one loin.
08:31You're doing really, really good.
08:32Put it on a cutting board by the grill.
08:34By the grill.
08:34I would take the pieces you need now, right?
08:35Whoever needs what?
08:37Swordfish is an excellent fish for grilling.
08:39Think of it like tuna.
08:42This is super dangerous, okay?
08:44Yes, yes.
08:44Please be careful.
08:45Chopping up a whole fish is a little intimidating.
08:50Don't rush this.
08:51Okay, you've got to focus now, right?
08:53Got right in there.
08:54I'm learning on the job.
08:56Just be careful.
08:57All the way through.
08:58That's it.
09:00Stop.
09:01What happened?
09:01What happened?
09:02I nicked myself.
09:02Medic!
09:04Yeah.
09:05Holy , what happened?
09:07My hand was filled with blood.
09:08Medic!
09:09Medic!
09:09Not a good look.
09:10Medic!
09:11Medic!
09:11What the ?
09:13Medic!
09:13Medic!
09:14Medic!
09:18Medic!
09:19Medic!
09:20Medic, quick.
09:21Get in there, get in there.
09:21Damn, damn, damn.
09:22Right.
09:23You're doing great, Gabrielle.
09:24Let's go.
09:24Let's go.
09:27We all get nicks here and there.
09:29Back in the game, and that's what's important.
09:31Five minutes gone.
09:34You got this, buddy.
09:36Great job.
09:37You take this guy.
09:38Yeah.
09:38Great work, Matt.
09:39Great work, brother.
09:40Thank the Lord.
09:42We have good old West Virginia Matt in the building.
09:45Couldn't we get four hunks out of this?
09:46Sure can.
09:47Beautiful.
09:48He looks like a country bumpkin, but he was moving like a samurai in there.
09:51Now let's get this cut out.
09:53With the precision.
09:54Does anyone want some trimmings?
09:55Trimmings for some sort of broth?
09:57Sure, absolutely.
09:58Excellent.
09:59That's beautiful.
10:00Go, go, go!
10:02All right, everyone.
10:03Listen, you can't make fish alone, so the platform is coming.
10:08Go dive in.
10:09The platform is here.
10:10You got less than 30 seconds.
10:11Let's go.
10:12You want something from those tanks, too.
10:15Compose dishes, right?
10:16So you need a full dish right now.
10:18Swordfish can be dry, so I have to make an amazing sauce.
10:22We're gonna knock their socks off with a lemon beer blanc.
10:24Ten seconds.
10:26I see seafood stock, clam juice, so I grab those, and I see beautiful maiitake mushrooms,
10:31so I'm thinking of broth.
10:32Five seconds.
10:33Is there a starch?
10:34Is there vegetables?
10:35Rice, pasta.
10:36You need a complete dish.
10:37I need a starch.
10:39I need something.
10:40Some couscous over here.
10:41I couldn't care anymore.
10:42Grab it or regret it.
10:44And then the platform's gone.
10:46Hey, the platform's coming down, guys.
10:48The platform's coming down.
10:48Go!
10:49Find your ingredients for your dish.
10:51You got seaweed up top.
10:53Capers.
10:54Tomatoes.
10:55No way, bro.
10:56The sea urchin.
10:57Oh, wimbly-bimbly.
10:59Give me that uni.
11:00Fresh herbs.
11:01Ten seconds, guys.
11:02Ten seconds.
11:03Miso paste.
11:03Miso, miso.
11:03Anyone see any miso?
11:05I'm aiming for Asian flavors.
11:07Five seconds.
11:08And I see a red container.
11:09I grab it.
11:10Come on.
11:11Leave the basement with nothing.
11:12Go, go, go.
11:13Nice.
11:13I wanted miso paste, but I grabbed goju chocolate.
11:16So here's the platform.
11:17Platform's coming.
11:18Platform's here, y'all.
11:18Everything you need to build these dishes.
11:20Think about the monkfish.
11:22Think about the starch.
11:23Don't grab minimally, okay?
11:25Oh, my goodness me.
11:26Look at those crabs.
11:27Oysters.
11:28Razor clams.
11:29I got cauliflower.
11:30Baby, you got grits.
11:31Light beer.
11:32Champagne.
11:33Who dropped that champagne down here?
11:36Oh, yeah.
11:36Hell yeah.
11:37You idiots up there.
11:38What were you doing?
11:40I'm gonna go with a champagne beurre blanc.
11:44Last minute, I see peanut butter, and I'm like, oh, my gosh.
11:47Oh, my gosh!
11:48Yes!
11:49Got a grab, got a grab.
11:52Well done.
11:5330 minutes to go, okay?
11:55Yes, Chef.
11:5630 minutes to go.
11:57Right.
11:57Tell me, what did you grab?
11:59Chef, I got a mishmash of things, but I am thinking I'm gonna do a peanutty sauce to go with
12:05the monkfish.
12:06Good.
12:06I like the idea of the satay.
12:08Is this a dish you've made before with someone?
12:09A little bit.
12:10Just kind of taking some inspiration from back home.
12:13I'm trying to honor my dad with this one.
12:15No, that's good.
12:15So, my dad is my heart.
12:16I'm named after my dad, and he's been having some health challenges.
12:21I am so excited to make this traditional Cameroonian ground-up stew.
12:25I want to cook this one for him.
12:27Love that.
12:28Wish I had a little tomato, but you're all right.
12:32Tell me what you're thinking.
12:33Okay, so I'm gonna go with the Spanish vibes that I wanted.
12:36Have some tomato.
12:37I'm gonna do a champagne and butter sauce.
12:39Nice.
12:39Wine makes everything better, so that's what I want for my dish.
12:44So, you're familiar with fishing, right?
12:46Yeah, I go fishing with my dad.
12:48We go camping every summer.
12:49I love fishing with my girls as well, especially trout and salmon fishing.
12:52Tilly is crazy for it.
12:54Oh, my God.
12:54Oscar as well, he's mad with fish.
12:56Mad.
12:57It's the best day.
12:58I love that.
13:00This is where you're gonna start honing your dish.
13:02You got lots of bones, lots of trim to work with as well, right?
13:05You want this guy in here?
13:08Beautiful broth.
13:09Yo, you got this.
13:10Buck up, girl.
13:12Where we at, Machete?
13:13Doing well.
13:13What you working with?
13:14I plan on making a pan-seared halibut.
13:16I just know what flavors go really well together.
13:18And that uni has a salty sea flavor.
13:21And that fish has a nice, flaky, crispy, crunchy skin.
13:24Like, this dish has what it needs.
13:26Yep.
13:27Oh, did it over a poke.
13:28I forget.
13:29You're good.
13:29It's been a while since I've done some uni.
13:30Don't worry.
13:31We're here to get a little dirty, right?
13:32That's right.
13:33You need to get your couscous going.
13:34Thank you, Chef.
13:35Let's make it work.
13:37Let's get it, y'all.
13:39Connor.
13:39Yes, Chef.
13:40What are we working with?
13:41I'm gonna do a little curry.
13:42I'm getting an aromatic broth going.
13:44I'm gonna make a homemade curry paste.
13:45I love it.
13:45I'm gonna do some cubed sweet potatoes in there.
13:47Amazing.
13:47I'm gonna make a bitch in curry.
13:50I need a ton of flavor to kind of counterbalance that dry fish.
13:53So, curry, boom.
13:56Just a big, aromatic, spicy little hug.
13:59Awesome.
14:00The man with a plan.
14:01Feeling good.
14:01We love to see it.
14:01Feeling great, Chef.
14:02Guys, I love the vibes in this kitchen.
14:04You guys are cooking with confidence.
14:06What do we got?
14:07I'm making a pan-seared hollivet and some rice.
14:10How are you elevating your rice?
14:11How are you getting flavor in there?
14:13I put coconut milk in there.
14:15Amazing.
14:15Yes.
14:15I'm gonna put some fish bones in there.
14:18That's not bone.
14:21Wait.
14:21Where are the bones?
14:24Wait, we had a bone.
14:25We had all the bones for the fish.
14:26Where'd they go?
14:27They're in my stock pot.
14:28I'm sorry.
14:29I'm panicking.
14:30I really need to get the nerves out of me.
14:32I don't want to go into elimination again.
14:35What are you making with your Romanesco?
14:38Uh.
14:38Your Romanesco.
14:40I thought they were cauliflowers.
14:43I'm gonna blanch.
14:44I'm gonna cook this and get it softened up.
14:46And then I'm gonna stir them.
14:47Yep.
14:48See how beautiful these florets are?
14:50Yes, Chef.
14:51Right?
14:51You always want to maintain the integrity of the vegetable
14:53and how it looks, right?
14:56Take a breath and compose your dish.
14:59I believe in Emerson, but it's up to Emerson to believe in himself.
15:02I'm gonna pan steer them and then put some, like, little stock in it,
15:05like some chicken stock.
15:06Smart.
15:06I love that.
15:07I believe in you.
15:08I love it, Chef.
15:10Just under 24 minutes.
15:12Hustle, guys.
15:12Hustle.
15:13You're playing to keep the team safe,
15:14but one of you are fighting for the immunity pin.
15:17Christian, what are we doing?
15:18Um, I'm gonna grill this after I marinate it,
15:20and then I'm going to make crispy maitake with a, uh,
15:22a gorgeous seafood broth, a little hint of Asian.
15:24Okay, marinated swordfish grilled with...
15:27Asian broth.
15:27With the Asian broth and...
15:31Where's everything else, dude?
15:34Uh, I'm gonna make it work, Chef.
15:36Chef Blaze, I can see the panic in his eyes.
15:38Where's the rest of your stuff?
15:39I'm worried that that's a little too minimalistic.
15:41It's just mushrooms.
15:43And I'm like, um...
15:46Um...
15:46It's not even like a substantial mushroom.
15:50Yeah.
15:50Yeah, I mean, it's just fish and mushrooms and broth.
15:54Um...
15:55Right?
16:04I'm worried that your dish is so minimal
16:06that we have nothing else besides the mushrooms and the fish.
16:09I need to pivot.
16:10I need to adapt.
16:11I'm gonna make this, uh, give this some volume with a tempura.
16:13Okay, I love this.
16:15Keep a couple roasted and then some tempura.
16:18I like that, yes.
16:19That's exactly what I'm gonna do.
16:20So now you're stacking flavors.
16:21Yes, Chef.
16:21Mushroom's two ways.
16:22Now we're talking.
16:23Way to think through it, dude.
16:25What a frickin' mentor.
16:26Fifteen minutes, team.
16:27Fifteen minutes left.
16:29Your fish should be cooking,
16:30or you should definitely be thinking about it.
16:34Darien, what's next?
16:35I'm making this like a sugar spice rub,
16:37a romesco sauce.
16:38I'm going for colors.
16:39Flavor first, color next.
16:40Let's go, baby.
16:40I love it, dude.
16:41I love it.
16:42Your energy is good.
16:43It's calming me down a little bit.
16:44Boom, give me that rice vinegar.
16:45Come on, Jared, this is a no-huddle offense, dude.
16:48It is, baby.
16:48You're right.
16:49Are you over football analogies?
16:50No, dude, I love it.
16:51Keep them coming.
16:52Elise, what are we doing now?
16:54Okay, I am just chopping my vegetables.
16:55I'm thinking of a pan-seared swordfish,
16:58lemony beurre blanc.
16:59So three elements.
17:00Yes.
17:00Vegetables, fish, sauce.
17:02Yes, sir.
17:02Okay, go.
17:03Yes.
17:03The first time I cooked swordfish was in auditions.
17:06This is exactly how I want to enjoy a swordfish.
17:08And so that makes me feel confident
17:10because I know that I can produce a good dish.
17:12You cooking a lot of fish at home?
17:14Uh, sometimes, yes.
17:15It depends on what my kids are feeling, to be honest with you.
17:16Fish Fridays?
17:17Hey, I get it.
17:18I get it, right?
17:19So you got how many kids?
17:20Two.
17:20Seven and three.
17:21All right, so do they have totally different palates?
17:23Totally different palates.
17:23Why do they do that to us?
17:25I don't know.
17:25Why do they do that?
17:25I have one kid who's just straight chicken fingers
17:27and the other one's eating escargot.
17:29I totally get it.
17:30All right, let's go.
17:30Let's do it.
17:31Escargot is a flex, man.
17:32Let's do it for them.
17:32Let's do it for them.
17:33Don't take too long to cook this fish, right?
17:36Yes.
17:36Go, go, go.
17:39Let's go.
17:40Chin, you're good.
17:41I'm good.
17:41You're almost too calm for me, though, sometimes.
17:43Okay, you're good?
17:44Potato's good.
17:45You love the grill.
17:46I love the grill.
17:46Are you the dad who's out on the grill on the weekends?
17:48I love the grill.
17:48I love the grill, the smoker, all of it.
17:50Dude, you're a grill master.
17:51Let's go.
17:51Thanks, man.
17:52Who are we doing this for?
17:53We're doing it for my wife and kids.
17:54We're doing it for the kids, right?
17:55Because you and I both, we'd be like driving to soccer right now
17:58or something if we weren't here.
17:59That's right.
17:59So it's a blessing we're here.
18:00Absolute blessing.
18:01All right, let's do it for them.
18:02Thank you, chef.
18:0412 minutes to go, guys.
18:05Everybody fish in.
18:06There you go.
18:07It's good.
18:07I'm dropping the fish.
18:09When you cook this thing, really nice hard sear.
18:11It's got that sweet meat flavor like lobster, right?
18:14Yes, chef.
18:15Think of that immunity pin as well, ladies, yes?
18:16Yes, chef.
18:17I'm going to show those buggers upstairs just
18:19how frickin' good we are.
18:21Come on, best dish, baby.
18:22Best dish.
18:23Here we go.
18:23I am gunning for that immunity pin.
18:26All right, papa.
18:27It's mine.
18:29Chef, can I get your help opening this?
18:30Here we go.
18:36Can you taste those grits for me, chef?
18:38Here we go.
18:39You got cheese in there?
18:40Yes, chef.
18:41Mm-hmm.
18:42That's delicious.
18:43I'm surprised nobody took grits upstairs.
18:45Fish and grits is a classic.
18:46Thank you, chef.
18:47A bit more cheese, touch more salt, whatever you want.
18:49Yeah?
18:50Yes, chef.
18:5210 minutes to go.
18:53Thank you, chef.
18:54Thank you, chef.
18:55Don't forget, get your pan ready for your fish, right?
18:58Yes, chef.
18:59Halibut likes a low and slow cook.
19:01Where we at, Machete?
19:02Perfect.
19:03How's your couscous?
19:04The flavor's great on those.
19:05You're gonna need enough liquid, okay?
19:07You got it.
19:08Where we at, Matt?
19:09I'm wrapping these zucchinis around my halibut.
19:12Have you done that before?
19:13I've done it in potato a bunch of times, and it worked.
19:15Beautiful.
19:16One of my most viewed dishes is a potato-wrapped halibut
19:20with green sauce, and I made it at my little cabin over open fire.
19:24That's what I'm shooting for.
19:25This fish is a little big for what you have to work with here.
19:28Okay.
19:28Okay?
19:29Because you're gonna need to sear it and seal that.
19:31You know what I mean?
19:31Let's go, let's go.
19:32Let's go, let's go.
19:33Best dish of the day, guys.
19:34Here we go, guys.
19:34Here we go.
19:36You guys excited?
19:37Yes, chef.
19:38Let's see it in the best.
19:39Woo!
19:42Feel the flame.
19:43Eight minutes left.
19:44Eight minutes.
19:45The challenge with swordfish is gonna be if you overcook it,
19:48it can get dry.
19:51Elise, you feeling good?
19:52Yes.
19:52Okay.
19:53What about the fish?
19:54He should be cooking.
19:57No, it's not.
19:57Elise, we gotta go on pace.
19:59It's not.
19:59Yes.
19:59I'm mad at myself for leaving that fish for so long.
20:02Get the fish going.
20:04I put myself in this position.
20:06Now I need this fish to cook.
20:09Woo!
20:09Okay, pace, guys.
20:10Pace, pace, pace.
20:12I love this, dude.
20:13You brought this back.
20:14You brought this back from the depths.
20:16This thing was buried under the sea,
20:18and now we're swimming on the surface.
20:19Let's go, Christian.
20:20Let's go.
20:21I want that pin, chef.
20:21Want that pin?
20:22I want that win.
20:24Can I get you to look at my fish, chef?
20:26Six minutes, guys.
20:27Six minutes to go.
20:27Should I get that in the oven for two minutes?
20:29You can also just finish it lightly in the curry.
20:31Right in the pan?
20:31Yeah.
20:31Oh, right in the curry?
20:32Yeah.
20:32Try this curry.
20:33Try this curry.
20:34A little more lime.
20:37That's delicious.
20:37That curry's getting there.
20:38It's spicy.
20:38Make sure you balance out the spice.
20:40I got you, chef.
20:41Who wants the immunity pen?
20:42Woo!
20:43Yes, chef.
20:44Come on.
20:45Let's go.
20:45Make it a reality.
20:45Time's ticking.
20:46Let's go.
20:46Next level dish.
20:47What do you have here?
20:48This is gonna just be a go-ju-tong creme fraiche.
20:50You have creme fraiche here.
20:52Yeah.
20:53Okay, creme fraiche you don't really want to heat.
20:55Okay.
20:55Because it's gonna split.
20:56Oh, .
20:59Stop whisking it.
21:00It's not like heavy cream.
21:01Stop.
21:01Stop.
21:02I don't have time to pivot.
21:03What am I going to do?
21:05Stay in control.
21:06Yep, chef.
21:06Yep, chef.
21:07Ladies, we are down to two minutes to go.
21:09Let's go.
21:10Start the plate.
21:11My heart is pounding.
21:13Now finish it off now.
21:15Peacefully.
21:16Garden Girl's getting out this basement.
21:18Let's go!
21:19Come on.
21:19Here we go.
21:20This is the time to bring your dish together, right?
21:23Yes, chef.
21:25All right.
21:26Here we go, Team Blaze.
21:28Last chance to impress.
21:32Compose, compose.
21:34Chef, can you take this broth for me, chef?
21:36I like that.
21:37I like that.
21:38Yeah.
21:39All right, so the platform's heading to the basement,
21:41so that means we're 90 seconds away.
21:43Elise, this is undercooked.
21:47My stomach drops.
21:49I have made a grave mistake.
21:52They're both undercooked.
21:53They're rare.
21:53We're running out of time, okay?
21:55I feel like this entire cook is a disaster.
21:58Like, I have no idea what the heck I'm going to do.
22:07One thing we're not gonna do here is miss a platform, okay?
22:11Come today, chef.
22:12Naisha, remember the platform comes.
22:14Emerson, don't forget it.
22:16Don't listen to him, Emerson.
22:18Emerson, when I say go on that platform, you go.
22:21I am running.
22:21Okay, no matter what you do.
22:23I am running.
22:23Is it next level?
22:24It's next level me.
22:26Ladies, I need it on here now.
22:28Platform now.
22:28Let's go.
22:29Go now.
22:30Go, go.
22:31You gotta go.
22:32Come on, come on, come on.
22:33Right here, right here.
22:35Yes, yes, yes, yes.
22:40Oh, my God, come on.
22:42Oh, God, guys.
22:43That's what I want to see.
22:44Oh, God.
22:44Oh, my God.
22:46Oh, my God.
22:48First time I ever kissed a monkfish.
22:52Platform's here, guys.
22:53Platform's here.
22:55No missed platforms.
22:56Let's go.
22:57How's that look, chef?
22:58Let's go.
22:59Matt, let's go.
23:01Far side, far side, far side.
23:02Come on, Connor, please.
23:03Go.
23:04Oh, my gosh.
23:04Good job, guys.
23:05Good job.
23:06Daddy, let's go.
23:07I made that platform, baby.
23:09Whoo!
23:11Make sure we get to that platform.
23:14Platform's here.
23:16Ready, guys?
23:17Let's go.
23:17Let's go.
23:18Let's go.
23:18Let's go, baby.
23:18Let's go. Let's go.
23:19Tim, that one's for you.
23:20It's closer to you.
23:23Whoa!
23:24Let's go.
23:25Stay up.
23:25Stay up here.
23:32Look at these.
23:34Oh, my goodness me.
23:35Shall we start deep, deep down into the submarine basement?
23:39We were shocked and surprised with that handsome monkfish landing in the basement.
23:45This is a beautiful pan-roasted monkfish with rich, creamy grits.
23:52I think the fish was cooked well.
23:53For me, fish and grits, someone who lived in the south for a while, needs a little bit
23:57of sauce to sort of, like, break through the creaminess.
23:59It's a lot of grits in there.
24:00This is soul-hugging.
24:02It's delicious.
24:03For me, this is a very successful dish.
24:04Beautifully done.
24:05Next up, pan-roasted monkfish with a...
24:09a beautiful corn velouté.
24:12Yeah, another good cook on the monkfish.
24:14Some of the flavors seem like they clash, but it actually works well together.
24:18Good job.
24:19Next up, pan-roasted monkfish sat on a bed of creamy pon puree with a champagne, tarragon,
24:27beurre blanc.
24:28It's cooked nicely, but it's lacking a little bit of seasoning on the fish itself.
24:32I was hoping that the cucumbers, which are sort of off to the side there, brought a little
24:37bit of citrus and spice to it.
24:39It's a little creamy in one note for me.
24:43Finally, pan-roasted monkfish with a peanut sauce and a little roasted florets.
24:49Visually, I really love this dish.
24:51And I don't think I've ever had monkfish satay, but I think maybe I'll start making it.
24:56Totally.
24:56I agree with you.
24:57Every bit of this dish is intentional, well-balanced.
25:00Really, really great execution.
25:03Man, it feels good to hear all of that.
25:05I feel like my dad will be really proud about this dish.
25:08Let's head down to the middle level.
25:11They all made the platform.
25:13Yeah, they made it.
25:13Give a round of applause for us.
25:14That's good news.
25:15Well done.
25:15Good job, Team Arrington.
25:17First dish here is a pan-seared halibut with couscous.
25:21This chef made a sea urchin butter.
25:24Wow.
25:24I love that confidence.
25:26The actual halibut is cooked beautifully.
25:28The one issue I have here is that the couscous is a little under.
25:33What a shame.
25:34Next up, we have a pan-seared halibut served in a yuzu broth.
25:41The broth is delicious.
25:42It's elegant.
25:43The fish inside is perfect.
25:45Glistening, moist, everything you want from a halibut.
25:48Super tasty.
25:49Next dish, we have a seared halibut.
25:54This is served with a gochujang sauce.
25:57Halibut can dry out so quickly.
25:59So it eats dry and the gochujang's got an odd flavor to it.
26:04Yes, I definitely think that this dish leaves a little bit of opportunity for flavor.
26:08Too much heat on the creme fraiche makes it split and become almost grainy.
26:14Next up, we have a halibut curry.
26:16This is served with herb salad and butternut squash.
26:20It's one thing to cook halibut in a pan, but to bury it in a curry sauce is the best
26:25thing ever.
26:26It just gets tastier and tastier.
26:27Be careful with the strength of that curry.
26:29It is powerful.
26:30Yes, the heat level is definitely up there, but the spices really tie together in the curry sauce as well.
26:37Next level, well done.
26:39Next up, we have a zucchini-wrapped halibut.
26:42This is served with an herb sauce.
26:45First of all, the halibut is cooked beautifully, whoever done it.
26:47And respect, because wrapping it in something is even harder.
26:50It just needs some refreshing citrus notes there.
26:54All right, let's head to the top floor with swordfish.
26:57Here we have a grilled swordfish, olive relish, and asparagus and carrots.
27:05Fish cooked beautifully.
27:06Love that little gremolata and the tapenade in there.
27:09Yeah, it's definitely a showcase of less is more. Great effort.
27:14Next up, we have a grilled marinated swordfish with a romesco sauce and potatoes.
27:20This dish shows rustic elegance.
27:24The cook on the fish is beautiful.
27:27Yeah, it's restaurant quality.
27:28Good job.
27:30Okay, up here we have another grilled swordfish with a razor clam and lemon vinaigrette, chanterelles and potatoes.
27:38It's very delicate.
27:39Swordfish cooked beautifully.
27:40Really good.
27:41Man, I just love all the flavor that this chef is getting from the grill.
27:44It's elegant.
27:45I like it.
27:47This dish right here is a grilled swordfish with a little bit of a seafood broth and mushrooms two ways.
27:55The broth is delicious.
27:57Really smart.
27:58Mushrooms, nice idea, two ways.
27:59But it's a really good dish.
28:00Hands down, one of the best of the night.
28:03I'm praying I get the top dish, the wind dish, the pin dish.
28:06You know what I mean?
28:06That's...
28:07Mmm!
28:07Okay, last dish from the top.
28:09We have a pan-seared swordfish with a little bit of fennel, potatoes, and a lemon beurre blanc.
28:16It's a little bit under.
28:18Okay.
28:21Oh dear.
28:23Such a shame.
28:25This fish is seasoned beautifully.
28:27It's got the right type of garnish.
28:30Sadly, the fish is undercooked.
28:32We can't even separate that.
28:34It's actually raw inside.
28:37We have a lot to talk about.
28:39With that immunity pin on the line, this is not gonna be easy.
28:43Have a chat amongst yourselves.
28:44We'll be back in a moment.
28:46He's ready.
28:48He'll be ready for this.
28:49How are you doing?
28:52Damn.
28:52Oh my gosh.
28:55Come on, Blaze.
28:56Start in the basement.
28:57I'm gonna kick off with the pan-roasted monkfish with a peanut sauce.
29:02Exceptional.
29:03Chef's kiss.
29:04Come on, thank you, Nigel.
29:05Delicious dish.
29:06I'll be honest.
29:06Put it on a skewer and do it as a satay like it's an inspiring dish.
29:09Middle level.
29:10The curry was exceptional.
29:11Yes, curry was great.
29:12A little bit too hot.
29:13It was fiery, yes.
29:14Fish cooked beautifully.
29:15So that gotijang halibut, it's not good.
29:19She's looking at us.
29:21They're gonna get more tough now.
29:22Yeah, yeah.
29:23Top floor, all of the swordfish were some of the best cooking of all of the fish on all of
29:27the floors.
29:27One of the swordfish you couldn't even cut in half, it was undercooked.
29:30Barely in the dead center.
29:31Yeah, but honestly, if you give me the head and the tail, I'll put it back in the water.
29:34It'll kick into living again.
29:37Here's what I will give you.
29:38The swordfish with the broth, delicious.
29:41Delicious.
29:41Really, really good indeed.
29:42Light out.
29:44So, the big conversation.
29:46The immunity pin.
29:46The top two dishes of the night for me was the halibut and curry and the monkfish and peanut sauce.
29:52We're not seeing the merit of the grilled swordfish with the mushrooms two ways.
29:55The broth is too strong for the fish.
29:57I mean, the curry was overpowering.
30:00We have three mentors, and my choice is the other dish, the swordfish dish.
30:04They're fighting back here.
30:06Is it gonna be like this?
30:07Collectively.
30:07All seasoned?
30:08I'll call it like I see it and like I taste it.
30:10Goodness.
30:11Ramsay's this.
30:13Oh, fuck.
30:14The best dish of the day?
30:15You cannot be serious.
30:23All right.
30:24Here we go.
30:24Here we go.
30:29Right.
30:36The dish that will keep their team safe and also earn this chef the immunity pin was cooked by...
30:48Andy.
30:50Well done.
30:53Come on up.
30:54Well done.
30:56Seriously, well done.
30:57Thanks, Jim.
30:58Nailed it, Kel.
30:59Well done.
31:00Look after that thing.
31:01I'm a golden Gordon girl.
31:03Can you say that 10 times fast?
31:06And...
31:07Congratulations.
31:12We're safe.
31:13Where did you come up with that idea?
31:14That's what we're fascinated to hear.
31:16Inspired by my heritage, Cameroon, and just honoring my dad.
31:20So this dish is for him.
31:22Congratulations.
31:23Well done.
31:25Oh, am I happy to say this.
31:26Team Ramsey, you are safe.
31:27Yeah.
31:28Woo!
31:29Head back to the lounge.
31:30Put your feet up and celebrate.
31:31Well done, ladies.
31:32Very proud of you all.
31:34Well done.
31:34Good job, Lee.
31:35Really well done.
31:36Good job.
31:36Man.
31:40Richard, Naisha, each of you now have to choose one member of your team to head into that dreaded
31:47elimination.
31:48Richard, I'm gonna start with you.
31:51The person I'm sending into the elimination to represent Team Blaze is...
31:57Elise.
31:59Wow.
32:00Elise, you get stronger each and every time that you cook.
32:03And now we're just gonna continue that momentum and getting better and better.
32:07You can do this.
32:08Elise is a parent.
32:09Elise is a journalist.
32:10Elise knows about pressure.
32:12And I know it's nervy up there.
32:13But the people that get through it, they do come back stronger.
32:16You can do this.
32:17Yes, chef.
32:18You got this.
32:19Elise.
32:20It's like...
32:21gut-wrenching, honestly.
32:24But...
32:26that's how you become better.
32:29I don't wanna lose any of Team Errington.
32:33But...
32:33there's one chef here that I know can come back.
32:38Because he already did once.
32:41Wow.
32:42Emerson.
32:44Right now, I gotta say, Emerson, he's skating on thin ice.
32:47But I believe putting him up in the kitchen again,
32:50it could be another opportunity to learn and get the best out of him.
32:54Okay, Elise and Emerson, you've got one last chance to save yourselves
32:59for tonight's elimination.
33:01We're switching up from surf to turf.
33:06And you'll both be cooking dry-aged steak.
33:09Okay.
33:12All of you, head to the elevator.
33:14I'll see you up there shortly.
33:15Well done.
33:16I believe in you, Emerson.
33:18Let's go, baby.
33:19This is on me.
33:20Let's go, Team Blaze.
33:21You're coming back, Elise.
33:24Emerson, head up, buddy.
33:25You've got this.
33:30Take your station, Elise.
33:31Take it.
33:32I'm going into this knowing that my protein better be banging.
33:36Because you can't have two proteins back-to-back that are not cooked well.
33:40Right.
33:41Let's go, guys.
33:42I'm not ready to go home.
33:44Cooking my butt off is gonna save me.
33:4725 minutes to make an exceptional steak dish.
33:52The steak is the star, okay?
33:54You guys ready?
33:55Yes.
33:55Yeah.
33:56Platform is moving.
33:58On your mark, get set, go.
34:02Let's go.
34:02Go, go, go, go, go.
34:03Right.
34:04New York strip and a ribeye.
34:05That ribeye is buttery, it's fatty, and there's tons of flavor.
34:09Get those potatoes.
34:10Get those potatoes.
34:11I'm excited, and I'm confident.
34:13You got it.
34:14You got it.
34:14Potatoes there.
34:15The second I grab the strip, I'm looking for those potatoes.
34:18Classic steak and potatoes from the Midwest showing up.
34:22Some roasted bone marrow there, yes?
34:24I'm gonna step it up a notch with a bone marrow butter,
34:28making a difference between an ordinary steak and an elevated steak.
34:31There you go.
34:32Oh, well done.
34:33There you go.
34:33Yes, sir.
34:34Yes, sir.
34:35Good grab.
34:37Your 25 minutes starts now, guys.
34:40Yes, chef.
34:40Now, Emerson, you are the grill king, right?
34:42So this should be in your wheelhouse, yes?
34:45This is in my wheelhouse.
34:46Tell me about the dish.
34:47What are you thinking?
34:47So we're gonna do a smoked ribeye.
34:50Good.
34:50And I'm gonna make a chibichurri sauce,
34:52and then making a compound butter that will go on top of the steak
34:56when it's done.
34:56Love that.
34:59I got six minutes.
35:01Count me down.
35:01Stop it, baby.
35:01Yes, sir.
35:02Guys, 19 minutes to go, yes?
35:04Count me down.
35:04Six minutes.
35:05Six minutes.
35:06If you're gonna grill it, you need to get that nice crosshatch.
35:08Oh, God.
35:10Right, Elise, tell me about the dish.
35:11I'm gonna make a New York strip,
35:12and I'm gonna make a pretty mash for you today.
35:15Everyone in my family loves a New York strip.
35:17That's something that I would order the most.
35:19Potatoes are on root.
35:20That's good.
35:2115 minutes to go, guys, yes?
35:23Yeah, you got it, Elise.
35:24Let's go.
35:30Emerson, you need to turn this steak, bro.
35:32You want more heat in there, Emerson?
35:35Let me see it.
35:37There you go.
35:37Yes, Chef.
35:38Yes, Chef.
35:44Oh, Lord.
35:44Oh, Lord.
35:46My God, he's fast.
35:47You got this, Elise.
35:48You got this, Elise.
35:49That's still quite roaring there, okay?
35:50Okay.
35:51You got 13 minutes to go, yes?
35:53Chop up some bit of mint and put it in chimichurri.
35:55A little blast.
35:56Oh, it's too good to do that.
35:56Okay, okay, okay.
35:58What's up, bro?
35:59Let Elise cook, baby.
36:00Let Elise cook.
36:01It's Elise in the place, boys.
36:03Pipe down.
36:03Pipe down.
36:04Lazy's team is just talking, talking, talking.
36:06Miss.
36:07Somebody's mad over there.
36:08I had to bite back.
36:10They need to shut the hell up, bro.
36:12Beautiful sear.
36:12Let it rest.
36:13Let it rest.
36:14Okay, guys.
36:1510 minutes to go, yes?
36:16Taste, taste, taste.
36:17Thank you, Chef.
36:17Taste everything you're doing.
36:18I'm going to let that steak rest.
36:20Yes.
36:20Come on, let's go.
36:21Where's your potatoes?
36:24Oh, God.
36:26Potatoes.
36:26Get them in the water, man.
36:27I was so locked in on my steak,
36:29I totally forgot about the potatoes.
36:31Those are purple potatoes.
36:32They're going to take forever.
36:33Oh.
36:34Oh, he's got purple potatoes.
36:36This late in the game?
36:37Cut them really small.
36:38Really, really small.
36:39I'm going to make this into a mash.
36:40A mash?
36:40How?
36:41You've only got like 10 minutes left.
36:42They need to be small.
36:43Oh, no.
36:44It's too late.
36:45It's too late.
36:45Oh, my gosh.
36:46Get them in the water, man.
36:54Guys, seven minutes to go, yes?
36:56Let's go.
36:57Let's go.
36:58Where's your potatoes?
36:59They're cooking still, Chef.
37:03They're solid.
37:04Did you cut them too big?
37:05I did.
37:06It's nice and smaller.
37:07There's no way these potatoes are cooked.
37:09With that mashed potato, he's going to come down to the wire.
37:12Oh, my gosh.
37:14Potatoes cannot be the reason I go home today.
37:17Pour it right over.
37:18Oh, yeah.
37:19Woo!
37:21Elise, you're crushing it right now.
37:23She's looking good.
37:24She's confident.
37:25Four minutes, guys.
37:26Four minutes.
37:27Here we go, Amerson.
37:28So mash is en route, right?
37:30Yes, sir.
37:31Yeah!
37:32Ooh!
37:32It's all right.
37:33That's okay.
37:35Whip it, whip it, whip it.
37:36Whip that thing like you owe your money.
37:37Whip that thing.
37:38Tap it, tap it, tap it hard.
37:38Tap it hard, tap it hard.
37:39Okay.
37:40Elise.
37:40Yes.
37:41Make sure they're the best mushrooms you've ever made, okay?
37:43I will.
37:44The pressure is on.
37:45It's time to, like, really get it together.
37:48Two minutes.
37:48Let's go.
37:49Go and grab your plate.
37:50Start visualizing the dish.
37:51Don't leave it to the last minute, okay?
37:53Plate's over there.
37:53Oh, God.
37:55Chimicherry on top of your steak.
37:56Pure on the plate.
37:57Let's go.
37:58Get that steak on a plate.
37:59It's stressing me out.
38:0275 seconds.
38:03Plates.
38:04It's plates.
38:05Start dressing, Emerson.
38:06These potatoes have taken so much time to cook.
38:08Oh, my gosh.
38:09This could be another disaster.
38:1230 seconds to go, guys.
38:13It's gonna come down to the wire now.
38:15Yeah, more, yeah.
38:15Right on top.
38:16Right on top.
38:17Everything's coming together perfectly.
38:18Go, go, go.
38:20What?
38:21Salt, salt, salt.
38:21Five, four, three, two, one.
38:26And stop.
38:31Damn.
38:33I instantly want to rub off this oil.
38:35It looks like it was just splashed on the plate.
38:38Any tiny little mistake, they'll send you home.
38:42May the best chef win.
38:43Hey.
38:50Richard, Naisha, welcome back.
38:54All right, let's cut straight to the chase, shall we?
38:57First dish here is a grilled ribeye,
38:59and it's served with a purple mashed potato, a chimichurri,
39:03and some caramelized bone marrow compound butter
39:06with blistered tomatoes.
39:09For ribeye, it's pretty impressive.
39:12You get the char off of the grill, which I really, really like.
39:15I love this combination of the chimichurri and the bone marrow butter,
39:18which you usually see one or the other.
39:20But the potatoes are a little bit gummy.
39:24I think the bone marrow pairs really nicely with a grilled ribeye.
39:27Chimichurri sauce, delicious.
39:29I don't think we need so much of it, but really beautiful.
39:34Second dish of the night.
39:36This is a New York strip served with a chimichurri,
39:40mashed potatoes, roasted mushrooms,
39:42and some grilled fresh asparagus.
39:44I love the fact that it's a classic combination,
39:47the steak, the potatoes, the asparagus, and the mushrooms.
39:49It is hard to not notice the running chimichurri slick
39:54that we got going on over there.
39:56I don't know if it spilled on the plate for it.
40:01New York strip is delicious.
40:07It has beautiful caramelization,
40:10and the chimichurri is an amazing complement.
40:14The steak is cooked to absolute perfection.
40:17I really love the flavor of this chimichurri sauce.
40:20The potatoes, for me, are a little bit lumpy,
40:23a little bit grainy, but the chimichurri is so good.
40:27Richard, I'm going to start with you.
40:29Which dish will you be eliminating tonight?
40:31This is one that's tough.
40:33They're obviously a lot of similar ingredients,
40:35the same sauce, two potato purees.
40:38The dish I'm eliminating tonight is...
40:44...the New York strip.
40:47Naisha, please.
40:49For me, I think it comes down to progressive cooking.
40:53So I'm going to eliminate...
40:58...the New York strip.
41:01That dish was cooked by Elise.
41:03I'm so sorry.
41:05No!
41:08Elise, I'm sad that our journey doesn't continue past this point,
41:12because you are just getting better and better,
41:14and I know that that's going to continue.
41:16Thank you, chef.
41:18I'm disappointed.
41:18I wish I would have been able to create something even better for you guys.
41:23But I get to go home and see my babies, so I'm okay.
41:27On this performance, you've got nothing to be disappointed about, let me tell you.
41:30I think you worked your ass off.
41:31You focused, and you cooked an incredible dish.
41:34You should be very proud.
41:39Good job, Elise. Good job.
41:41I am obsessed with being the best version of myself,
41:44and being here has gotten me closer to that.
41:47Give it up for Elise, everybody.
41:50Head held high.
41:51Yeah.
41:53There is so much more to accomplish for me.
41:55It's going to be virtually impossible to get me out of a kitchen at this point.
41:59Oh, my goodness me.
42:00Emerson, congratulations, young man.
42:02What is with you in these elimination tests?
42:04I'm going to take out everybody.
42:05Some people fold under pressure.
42:07It's clear that you can take it.
42:08So bring that energy to Team Arrington,
42:11because I believe that you're going to keep getting stronger.
42:13Right, all of you, listen up.
42:15Next time we see you, we're expecting your dishes to absolutely bowl us over.
42:21Good night. Good night.
42:24Good night.
42:26Yes, thank you. Thank you.
42:27Thank you, guys.
42:28Let's go, Team Blaze. Let's go.
42:29Let's go.
42:30Let's go.
42:30See you next time.
42:31Emerson.
42:33Emerson.
42:36Biggie.
42:37Biggie.
42:38Biggie.
42:39Biggie.
42:40Biggie.
42:40Next time on Next Level Chef.
42:42Today, the platform will not be stopping on your floor.
42:46What?
42:47You have to grab on the go.
42:49Jesus, take the wheel.
42:51One, two, three.
42:52Ah.
42:54It's coming.
42:54It's coming.
42:55It's coming.
42:55And up.
42:57And down.
42:58I literally have nothing.
43:00Go big or go home, baby.
43:01We're going back to the top.
43:03The tuna was overcooked.
43:05The tuna was way over.
43:06It's just bland.
43:07It's so hard.
43:07I don't want to use my immunity pen.
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