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00:01Previously on Next Level Chef,
00:03the team part of the competition has gone.
00:05You are cooking on your own.
00:07It's going to be an all-out war.
00:09Go!
00:10Did you see Cole jump on that platform?
00:12Nice.
00:12If you need it, I need it more.
00:14Don't push me, dude.
00:15That little brat did me dirty.
00:17First up, one more time.
00:18It's not cooked.
00:19Oh, no.
00:20The chef who's leaving us tonight, Jared.
00:25And tonight, one of the oldest foods, noodles.
00:28I'm Filipino.
00:29Body by noodles.
00:30What are you thinking about?
00:31I haven't cooked duck yet.
00:32You've been grabbing all the duck.
00:33I'm taking the duck.
00:34That's what we're doing now?
00:36Whoo!
00:37Check.
00:39Don't cry, don't cry, don't cry.
00:41This is hard.
01:03Welcome back, guys.
01:05Good day, baby.
01:06Look at this man.
01:07Wow.
01:08How are we all feeling?
01:09Great, chef.
01:10Motivated?
01:10Ready?
01:11Yes, chef.
01:11Yes, chef.
01:13We are down to the magnificent seven.
01:17We are down to the magnificent seven.
01:17Woo-woo.
01:18It's insane that there's only seven of us.
01:20The competition is heating up.
01:22But you know, since the very beginning, it's me versus me.
01:25And I have to keep that same attitude.
01:27It's going to be one of you who wins the year-long mentorship, not to mention a cool quarter
01:33of a million dollars.
01:35Imagine that.
01:37Woo-hoo.
01:37Yeah.
01:38That's what's up.
01:39You guys ready for your next challenge?
01:41Yes, chef.
01:42It's a big one.
01:43Today, you'll be working with one of the oldest foods in existence, dating back thousands
01:49of years, and it's still loved all over the world.
01:53Any guesses?
01:54Rice.
01:55Noodles.
01:55Noodles.
01:56Noodles.
01:57Yep.
01:57Noodles.
01:59Body by noodles.
02:00I'm Filipino.
02:01Long life, long noodles.
02:04I eat ramen, sesame noodles, dandai noodles.
02:12Oh, I love noodles.
02:13Yes, chef.
02:14I'm hungry.
02:17Today's challenge is to create a next-level noodle dish that really does honor tradition,
02:22but elevates that humble, simple noodle to the next level.
02:26You need to pick a lane and serve up an elevated dish focused on noodles and topped off with
02:34a beautiful protein as the centerpiece.
02:37Understood?
02:38Yes, chef.
02:39You'll all have 15 minutes.
02:44No.
02:45Stop it.
02:46Times two.
02:48My God.
02:4930 minutes.
02:50Back at it again.
02:50To create an outstanding noodle dish.
02:54Yo.
02:54That was not funny, chef.
02:56Why is he playing like this?
02:58Like, have we not been through enough?
03:00Time is of the essence.
03:03Always.
03:03Especially today, because the chef who creates the best dish will not only move up to that
03:09top-level kitchen next time around, but will earn one of these.
03:16Oh, hell yeah.
03:17A next-level time token.
03:21At this stage of the game, it is crucial.
03:24The winner of this time token has got an incredible option to add a 10-second head start to their
03:32grab.
03:33I would love it, chef.
03:34You can give it to me right now.
03:36Or, as we've seen before, you can use it to take 10 seconds away from one of your fellow
03:43competitors.
03:45Wow.
03:45Think about it.
03:46Spicy.
03:47Connor, who would you take 10 seconds away from?
03:50Oh, my God.
03:51Put me on blast, chef.
03:53Christian.
03:54Oh, yeah?
03:55Gabrielle?
03:56Oh, okay.
03:57All right.
03:59Heard.
04:00Duly noted.
04:01Okay.
04:02Andy and Gabrielle, you cooked your hearts out, ladies, and you've earned your spot in
04:06the top level with me today.
04:08Yay!
04:09Thanks, chef.
04:10Christian, Darian, and Connor, you've earned your spot in that middle kitchen with
04:14me.
04:15Yes, chef.
04:16Okay, Cole and Danielle, you've battled your way out of elimination and still have a shot
04:21at the title.
04:22Well done.
04:23Chefs, you'll be in the basement with me, down but not out.
04:26Yeah.
04:27Let's get it.
04:27Okay.
04:28Andy and Gabrielle, please head to the elevator, and I'll see you there shortly.
04:32Thank you, chef.
04:33Good luck, ladies.
04:33Good luck, good luck, good luck.
04:35Love you girls.
04:36Come on.
04:37Kill it.
04:39Good girl.
04:44Feels like the Avengers.
04:45Literally.
04:49Let's go, baby.
04:50Here we go.
04:54The boys are back in town.
04:55That's right.
04:58Let's get set up.
04:59Get going, get going.
05:00I don't have all the frills of the top kitchen.
05:03Let's go.
05:04What I do have is some grit, some tenacity, some resilience.
05:08You got this, Danielle.
05:09I know.
05:09I'm excited.
05:10That's all I need to make this happen.
05:12Did not come to play today at all.
05:14Right.
05:15Look after those ladies.
05:16Look after those ladies.
05:17Let's go.
05:17I got them.
05:18I got them, Gordon.
05:18Flavor, flavor, flavor, flavor.
05:20What is this?
05:21What is this?
05:21We eating it up.
05:23Let's pop over here.
05:23Let's have a little chat.
05:25Feeling energized?
05:26Yeah, very energized.
05:27Also with only two of you.
05:28We're in the basement.
05:29Not a lot of ingredients might be left, but at least you're not going to be like fighting
05:32for it.
05:33The girls will rise.
05:34Girls will rise.
05:36Let's go.
05:37Let's go, Chef.
05:37Let's get it.
05:38Let's go.
05:39Yes, Chef.
05:39Right, listen.
05:40The end is in sight.
05:41Every move you make now is critical.
05:44What are you thinking?
05:45I want to go something creamy, Taiwanese-inspired.
05:48Taiwanese.
05:48Yes, Chef.
05:49I'm listening.
05:50I'm keeping tabs on these guys.
05:51Great.
05:51And then protein-wise, what are you thinking?
05:53Cutlet of some sort.
05:54Chicken, pork.
05:55Connor, you've been killing it left and right, and I'm not letting you kill it on this
05:58dish.
05:59What are you thinking about it?
05:59Like a Peruvian pasta.
06:00There's a little bit of love, extra love for Darien, because he's team Blaze, or was.
06:05And I'm probably like duck.
06:07I haven't cooked duck yet.
06:08You can be grabbing all the ducks.
06:10I'll do whatever it takes to win.
06:1130 minutes, it's going to go fast.
06:13We're all homies, but when that clock starts, you don't owe me.
06:19Let's go.
06:20It's going to be a broth of deliciousness.
06:23I'm so happy.
06:25Okay, you guys ready?
06:26Yes, Chef.
06:27Yes, you are.
06:28All right, Naisha.
06:29Gordon.
06:29Let's go.
06:30We good?
06:31Oh, these girls got fire in their eyes.
06:33Look after those girls.
06:34I 100% will.
06:35Please?
06:35Throw something down here, guys.
06:38Thin nudes, please.
06:39Not those kind, but thin nudes.
06:43All right, ladies.
06:44Oh, my God.
06:45Make Gordon proud.
06:46Yep.
06:46Go, go, go.
06:47Grab ingredients.
06:48Grab your noodle, grab your protein, build around it.
06:51Do you see spaghetti?
06:51Everybody loves spaghetti, and I can't find spaghetti.
06:54I'm looking, I'm looking, and there's no spaghetti.
06:57You have egg noodle in the front.
06:58The fine egg noodles are the closest, so that's what I'm going to grab.
07:02Grab your protein and build around it.
07:04New York strip, duck breast, pork belly is delicious.
07:06The only thing I see right in front of me are these massive tiger shrimps.
07:12I've cooked shrimp before, but these are huge.
07:17Ah, okay.
07:18We're going to go for it.
07:19Make a choice.
07:20Okay.
07:20Black cod, New York strip.
07:22I go for the New York strip, and then I get to the other side, and I'm like ramen.
07:26You take the poor man's noodle and pair it with a New York strip.
07:31That's a gorgeous dish.
07:32Fish sauce.
07:33Fish sauce.
07:34Good girl.
07:35Good girl.
07:37Let's go.
07:38Go, go, go, go, go.
07:40All right, protein.
07:42First thing I see is pork belly.
07:44I want that.
07:46And little old Connor wants to grab that, so he takes that.
07:50No brainer.
07:51Easiest snatch of my life.
07:53Duck breast is there, guys.
07:55Oh, duck is right here.
07:56I'm going to take that.
07:56I'm taking the duck.
07:57Sorry.
07:58I'm taking it.
07:58I'm taking it.
08:00Oh, okay.
08:01That's what we're doing now?
08:02I want duck, so you want duck all of a sudden.
08:05Grab a noodle.
08:06Let's go.
08:07Noodles, noodles.
08:07Where are noodles?
08:08Squid ink noodles look fire.
08:10I'm going to grab those.
08:10Got your noodles.
08:12They're open front.
08:13Oh.
08:14Jesus.
08:14Sorry, brother.
08:15We got feisty on that grab.
08:17Let's go.
08:18Grab, grab, grab.
08:19Grab, grab, grab.
08:21Oh, no.
08:21Don't eat it.
08:22What are you doing?
08:26It's go time.
08:27Let's go.
08:28Clear it out.
08:28Let's go.
08:29All right, Cola, Danielle.
08:30Let's clear it out.
08:31Everything is all over the place.
08:33I feel like the boys just rampaged this whole thing.
08:36You got your noodles?
08:37You have your noodles.
08:38They're up here.
08:38You got to grab those.
08:39I see the flower petal noodles.
08:42Danielle kind of grabbed it a little bit and then got hesitant,
08:45but I wasn't hesitant at all.
08:46Oh, my goodness.
08:47Okay.
08:47We're taking a rice stick.
08:48We need a protein.
08:49Tongue and hot dogs are the main proteins.
08:51Oh, my goodness.
08:51Okay.
08:51Give me the hot dogs.
08:52I don't even want to deal with that tongue today.
08:53Oh, my goodness.
08:54Oh, tongue is a protein.
08:56Holy crap.
08:56Okay.
08:57Grab all the ingredients, guys.
08:58Grab as many as you can.
08:59Yeah?
08:59Okay.
09:02Grab what you can.
09:03Grab it or regret it.
09:03Okay.
09:06Look what I got.
09:07Is it a cow?
09:08Yeah.
09:08Holy moly.
09:09This is all my nightmares come true.
09:11This is everything you think about, about the basement cooks, how I can prepare myself,
09:15and then I just see that tongue staring me down, and I'm like, it's you and me, buddy.
09:19We're absolutely going for it.
09:22Right, guys.
09:23Your time starts now.
09:25Amazing noodle dishes.
09:26Right.
09:27What do you grab?
09:28So, I grab a bunch of herbs.
09:30I made, like, this Peruvian green pasta.
09:32You got noodles?
09:34It's black card.
09:35I just got the fact that you're stepping out of your comfort zone.
09:37Yeah, for real.
09:38Yeah?
09:39Left field.
09:39Yes, chef.
09:40Good job.
09:41Christian, you good?
09:42Honestly, this right here is my niche.
09:45Oh, man.
09:46You got the duck.
09:47Third time's the charm.
09:49Yo, that duck, man.
09:52Like, what's up, man?
09:54Is there something you need to tell me?
09:56Oh, man.
09:58Get that duck in there now.
09:59Yes, chef.
09:59Okay, get that fat render down.
10:01The idea behind this comes from where?
10:03So, I love, like, chili oil, but then I also love Peruvian Japanese.
10:06So, I'm doing Taiwanese Peruvian.
10:08Wait a minute.
10:09You making something Peruvian, too?
10:11Like, what's going on over there?
10:12Like, where did that come from all of a sudden?
10:14Ahi amarillo chili oil.
10:16Nice.
10:16And then, like, a nice little green finish.
10:18Sounds good.
10:19Why are you taking all my ideas and my ingredients that I said I wanted?
10:23Like, we're supposed to be teammates.
10:26Not cool at all.
10:27This is gonna be a sexy-ass cook.
10:29Yo, Darian, I know you want this duck.
10:32No.
10:33It's mine.
10:33Because I know I'm gonna cook it way better.
10:41Christian, man, enjoy that duck breast.
10:44I have everything I need.
10:45All the best.
10:46We're moving, guys.
10:47We are moving.
10:49Time waits for no one.
10:52Why did I pick these?
10:54Gabrielle, what are we thinking?
10:56What did you grab?
10:56I grabbed New York strip.
10:57I'm gonna do a broth for my noodles.
11:00Taking the ramen was definitely a bold choice.
11:02I've gotta step out of the box and show that you can do something incredible with everyday ingredients.
11:10I'm moving now.
11:11I see my plate, and I'm running.
11:14All right, Andy, what'd you grab?
11:15I've got these beautiful tiger prawns, Chef.
11:18I'm gonna do a plate on a Cameroonian spaghetti omelet.
11:22That's how I grew up, was eating noodles with eggs.
11:25And if I can share a little bit of some Cameroonian, you know, flavor into this challenge, this is top
11:33dish, period.
11:34Sounds delicious.
11:35Yes, thanks, Chef.
11:35Believe in yourself.
11:36Let's go, ladies.
11:38Right?
11:38We're five minutes down.
11:39There's 25 minutes left.
11:41I'm getting nervous, but I'm gonna keep it together.
11:44Here we go, here we go.
11:46All right.
11:47Never have I ever made an ox tongue stir fry.
11:51Okay.
11:51Was it on my bingo card?
11:53No.
11:53It's just not good.
11:55Wow.
11:57It's a struggle.
11:57The tongue is cooked.
11:58The tongue is cooked.
11:59Yeah.
11:59So I just wanna crisp him up.
12:00Okay.
12:02Okay.
12:02You got this, girl.
12:03You got this.
12:04Cole, what do we got?
12:05I got a bunch of good stuff.
12:07I think I'm gonna do a plate on a khao soi, because I went to Thailand, and that was like
12:10a delicious dish that I had.
12:12I went with my partner for her birthday, and that was the first time I had it, and it was
12:17absolutely delicious.
12:18It is a curry noodle dish.
12:20It's a northern dish, right?
12:22It is.
12:22It's a northern Thailand dish that was actually brought down by the Chinese monks.
12:26My partner would be so proud of me for making this dish.
12:29She's always in my corner.
12:31She thinks the highest of me, and she always pushes me to be my best self.
12:35So today, I'm doing this for her.
12:37I've never had a hot dog khao soi.
12:39I've never had a hot dog khao soi either.
12:45Connor, tell me.
12:46Where are we going?
12:46Pork belly in?
12:47Pork belly in.
12:48Good.
12:50Crunchy peanut butter dan-dan noodle with a coconut curry pork belly.
12:54Nice.
12:54We're using squid ink, right?
12:56Yes, chef.
12:57Do not overcook them as well, okay?
12:5890 seconds.
12:5990 seconds max.
13:00Yes, chef.
13:01Right, Christian, you good?
13:02Yep, chef.
13:03Have a clear narrative where we're going with these dishes.
13:05Yes, chef.
13:06Okay?
13:06I'm making some magic with this.
13:08What are you going to do with a little pancetta?
13:09I'm going to use that rendered fat as well.
13:10I got some fatty pork.
13:12Taste as you go, young man.
13:13Yes, always, always.
13:14Love me some aji amarillo.
13:15Good.
13:15This creamy aji amarillo vibe, it's going to be that Peruvian kick.
13:19Oh, yeah.
13:21I got a delicious duck.
13:24That time token is mine.
13:26I can see it.
13:28I know they're going to taste it and be like, wow.
13:30Holy , I don't even want to taste the other dishes.
13:33Oh, my God.
13:35My God.
13:3520 minutes to go, guys.
13:37Darien, why are we going down the Peruvian route?
13:38Where's the inspo from?
13:40This is a restaurant in Toronto I go to all the time.
13:42Their flavors are unmatched.
13:44So I'm like, okay, I'm going to try something different.
13:45Something I never tried before.
13:47And what are you going to dress this sauce in?
13:48You dress the noodles in there?
13:49Yes, I'm going to toss the noodles in the sauce,
13:51get it nice and green.
13:52Don't forget the hero of those noodles, yes?
13:54Yes, chef.
13:59Let's keep an eye on these.
14:01How do we feel like?
14:02Feel good?
14:02Yeah, I like that chew.
14:04Okay.
14:04You let me know.
14:05Do you feel like it's a little...
14:06I like the chew on it.
14:07It's underdone.
14:08Underdone?
14:08Give it a couple more minutes.
14:11How are we doing, Danielle?
14:12Do you cook a lot of noodles at home?
14:13You know what?
14:14We do cook a lot of noodles at home.
14:15My son makes a stir-fried noodle
14:17literally almost every single day after school.
14:19He loves to cook.
14:20He loves spicy, all kinds of fun stuff.
14:22Oh, my gosh.
14:22He's following his mom's footsteps, huh?
14:24He loves it.
14:25This dish today is for my baby,
14:27my little 14-year-old dude.
14:28One thing I know that you love
14:29is letting that blender rip.
14:31I really do.
14:32When my son was growing up,
14:34Noah would put his hand on top of the KitchenAid mixer,
14:37because that's what mom does.
14:38And it's really special to me,
14:40so I'm channeling all the Noah,
14:42because this is my main little man's...
14:45This is his dish.
14:46You do a great job utilizing, like,
14:47food processor and the blender.
14:49I love that bad boy.
14:52Honestly, it's really nice
14:53to have you ladies with me.
14:55I love the feminine energy up here.
14:56I'm used to saying, guys, good to be with the girls.
15:00How are we feeling, Chef?
15:01All right.
15:03Really nice broth, Chef.
15:04I like it.
15:05I like it, too.
15:06You can truly taste love.
15:08Yes, you can.
15:09And that's why I love cooking.
15:11Incredible.
15:13All right, let's really use our time wisely.
15:16All right, Andy.
15:17I love the idea of an omelet
15:18maybe making a beautiful frittata, like you said.
15:21Yes, Chef.
15:22Turning it onto cutting board
15:23and dicing that.
15:24Yep.
15:24Where the noodle has an opportunity to shine.
15:26To shine.
15:27I have committed fully to this omelet idea.
15:31I've barely got the omelet going.
15:34The noodles, I think, are cooking.
15:38Oh, my God.
15:39And I haven't even put the prawns on the grill.
15:42Oh, my God.
15:43It's all too much and with too little time.
15:48I got.
15:49How do I crack this shell?
15:52I've deshelled shrimp before, but this is a whole other level.
15:55Why are we doing that?
15:58Oh, wow.
16:00These tiger prawns are just enormous.
16:04I'm struggling with this.
16:06Here?
16:06Oh, my goodness.
16:08I'm fighting with this stupid shell.
16:13This is hard.
16:14Oh, my God.
16:18What have I done?
16:22Oh, my God.
16:24Chef, I don't know how to open these things.
16:26You do know how to open these things, girl.
16:29I've never made tiger prawns before.
16:31And I really am going to stop grabbing things I've never cooked.
16:3615 minutes.
16:37We're halfway down, guys.
16:38You got this, girl.
16:40Don't cook scared today, okay?
16:41Pull this out here.
16:43And then slice down the back and peel the shell off.
16:45Yes?
16:46Yes, Chef.
16:47I'm like, wow, she's making this look so easy.
16:49So don't leave them to the end, okay?
16:52After this, I'm done.
16:53I am not picking a protein I've never cooked before.
16:56I'm going to stay in my comfort zone and in my safe space.
17:00I really like the sofa.
17:02I just really like the sofa.
17:08Twelve and a half minutes left.
17:09Oh, my goodness.
17:10Oh, my goodness.
17:11This crispy tongue.
17:13You feeling good about the curry, Cole?
17:15Yep.
17:15Okay, I love that you're getting flavor from the hot dogs there.
17:18I said no one ever.
17:21You have the lime leaves.
17:22Oh, damn, that's good, Chef.
17:23Can you taste it?
17:24Yeah.
17:24First of all, you're, like, super, like, smiley.
17:26I love it.
17:26I'm like, damn, Chef, that's good.
17:28You're making cream and sugar taste like the curry.
17:31I really like it, okay?
17:34We got this.
17:35Bring it together.
17:35Bring it together.
17:36Get it together.
17:37What's very important is the cooking of these noodles, right?
17:40It's a noodle challenge.
17:41We don't want them overcooked,
17:42but we definitely don't want them undercooked.
17:45Okay, noodles are done.
17:46Ten minutes left, though.
17:48The noodles are cooked, right?
17:49Taste them.
17:50They're good.
17:51And then your toppings are gonna be the crispy tongue over here?
17:53Yes, crisping that up.
17:54Yeah, and it doesn't need a ton because it's already cooked.
17:57So, like, I would get it out of the pan.
17:59We're getting out this damn basement today, baby.
18:02Amen.
18:05Seven minutes to go, guys, yes?
18:06Yes, Chef.
18:07I want these dishes to shine.
18:08Yes, Chef.
18:10Check those noodles, please.
18:12I don't want them overcooking.
18:13Connor.
18:14Pulling noodles, Chef.
18:15Check your noodles now.
18:16They're out.
18:17Good.
18:18What a gorgeous piece of fish that is.
18:22Simple, packed with flavor.
18:28How's that duck?
18:29Looking great, Chef.
18:29I'm running grass before I hit it back on there.
18:31Don't go crazy now.
18:31No, no, no, no.
18:32Less is more, Chef.
18:33Gently on those noodles, nice and gently,
18:35because you can break them up and they can end up busted.
18:37The flavor profile, the creaminess, the spice level,
18:40the balance, it's just all there.
18:42Oh, my God.
18:43My God.
18:44Should I dare say maybe better than Darien?
18:49We'll see.
18:50Absolute focus, okay?
18:51Here, Chef.
18:54Five minutes, guys.
18:55Five minutes.
18:56Oh, my God, dog.
18:58Gabby, those noodles take no time.
19:00Yes, Chef.
19:00Just make sure it's the last thing you do.
19:02Thank you, Chef.
19:06I am stressed.
19:07There's so much going on.
19:09I have way too many elements.
19:12Oh, .
19:13Ow, bro.
19:15Oh, my God.
19:17Andy, your noodles are done.
19:18Yes, Chef.
19:19Come in.
19:21I'm falling behind.
19:22Is that enough, Chef?
19:23Just warming them up?
19:24Just drop them in.
19:25And you don't need all of them.
19:26Right.
19:27Take a breath.
19:27Take off this, girl.
19:28This is the part where it's fun.
19:29Make sure there's not a lot of water on it, okay?
19:31Just hug that side and roll it up.
19:33There you go.
19:34Hug it.
19:36Can I pop my noodles?
19:37Absolutely.
19:39Plating in one minute.
19:40.
19:42Start bringing those elements together.
19:44Why not?
19:45You're doing so much already.
19:47All right, gentlemen, get ready.
19:51Two minutes left.
19:52Two minutes left.
19:53Time to start plate.
19:54Yep, it's time.
19:55Remember, the platform comes here first, girls, okay?
19:58Yes, Chef.
19:58All right, the noodles are cooked.
19:59That's really important.
20:00You feel good about it?
20:01I feel great about the noodles, Chef.
20:0590 seconds, guys, yes?
20:06Yes, Chef.
20:07Beautiful.
20:11Get some nice little herbs on there.
20:16Oh, my God, it's going down.
20:18Ladies, platform is heading down to the basement.
20:21Let's go.
20:22Start plating.
20:23Nice, beautiful noodles, okay?
20:26I'm literally shaking.
20:28Platform's here.
20:29Let's go.
20:29Platform's here.
20:30Oh, my God.
20:31Platform's here, Vinny.
20:31Platform is here.
20:32Let's go, Cole.
20:33Let's go, Danielle.
20:37Let's go.
20:38Gus at the end.
20:39Woo!
20:42Platform's here.
20:42All right, get it on there.
20:43Now.
20:47I want another platform now.
20:48Turn and burn.
20:49Let's go.
20:49Well done.
20:50Connor, we've got to go.
20:51Go, Connor.
20:52Man.
20:53All done.
20:54Well done.
20:55Well done.
20:55Good job.
20:57Platform's here.
20:5815 seconds.
20:58Let's go.
20:59Platform's here.
21:00Uh, prawns.
21:01Ah!
21:04Ten seconds.
21:05Go, go, go!
21:07Ow.
21:07Ow.
21:08Ow.
21:08Ow.
21:11Go, Andy.
21:11Go.
21:12Go, Andy.
21:13It's not going to stay for you.
21:14Let's go.
21:15Let's go, Gabrielle.
21:17Let's go.
21:17Hurry up.
21:22Go, Andy.
21:24Let's go, Gabrielle.
21:25Let's go.
21:26Hurry up.
21:30Good job.
21:31Good job. Good job. Good job. You did it. You did it.
21:33You did it. You did it. You did it. I know.
21:35Oh, man.
21:41Mmm, they smell good.
21:45Wow. Look at these.
21:49Right, uh, Naisha and Richard, the basement?
21:51Uh, yeah, let's start down here. Yeah, let's get right into it.
21:54Let's go.
21:55Okay, so we're gonna start off with a rice noodle stir-fry
21:59with ox tongue. Wow.
22:01You know, peanut sauce on the side
22:03and a little Chinese vinegar dip as well.
22:07Noodles cooked brilliantly.
22:09I think it's a tough grab, if I'm honest.
22:11Just gotta be careful of the dryness of that ox tongue
22:13because it's very, very dry.
22:16I would definitely love to see some beautiful herbs
22:18or something to play against, um,
22:20the richness of that ox tongue.
22:22It does eat slightly like beef jerky.
22:26Next up, we have a hot,
22:28hot dog cow soy, so, uh,
22:31Northern Thailand curry noodle dish.
22:37Uh, this is delicious.
22:38I'm amazed.
22:39It's centered around a frickin' hot dog.
22:41Again, something that was, uh, unwanted
22:43from the previous two floors.
22:46The right kind of depth of heat is in there.
22:48It's sour. It's tart. Very good.
22:51I'm blown away by the flavor in this.
22:53You know, usually you go to the restaurant
22:54and you get chicken, you can get shrimp,
22:55you can get tofu.
22:56I think we need to add hot dog to the options
22:59in a Thai restaurant.
23:00I may not have had all the ingredients I needed,
23:02but I made it work.
23:03Somebody will be putting hot dog cow soy
23:05on their menu very soon.
23:07It'll help them with food cost, okay?
23:10Should we head up to the middle floor?
23:11Yes, we shall.
23:12Let's have a brace yourselves for some magic.
23:14Okay, first off, uh, we have a duck breast
23:18over ahi amarillo noodles.
23:20Finished with a little bit of pancetta
23:22and a little bit of that duck fat.
23:28Incredible amount of depth of flavor
23:30and viscosity in the sauce.
23:32Noodles are chewy, cooked properly.
23:35The moment for me really is, um,
23:36there's no reprieve, right?
23:38You have rich, fatty deliciousness,
23:40but then you also have rich, fatty duck.
23:42Think about the contrast
23:43of how the dish is meant to be enjoyed.
23:46It's a tough one, this one, isn't it?
23:47Because it is super rich.
23:49Can you finish the bowl?
23:50Mmm, good point.
23:52Damn.
23:53Damn.
23:56Next up, marinated curry pork belly
23:59over peanut chili dandan noodles.
24:02This chef used squid ink noodles
24:05with that pork belly.
24:06I thought the noodles were a little too rich
24:08when I first tasted it,
24:09but the fresh herbs and the pickled radish
24:10really wake it back up.
24:11Yeah, the secret here is the grab.
24:13We've got this cheap belly pork,
24:15$4, $5 slice,
24:16and it's elevated to a $20 dish.
24:18Delicious.
24:21Lastly, this is a spicy black cod
24:24over a Peruvian-inspired udon noodle.
24:28It's absolutely glistening.
24:31I think this chef really elevated this dish.
24:33It looks like a fine-dining dish,
24:35and that color green is just so appealing,
24:38and it delivers.
24:42I mean, the amount of flavor that is coming off
24:45of this very simplistic-looking dish,
24:48the impact that the flavor has is just a core memory.
24:53The noodles are exceptional.
24:55It's fragrant.
24:56It's fresh, vibrant.
24:57They're a really good job.
24:58Eat that, Christian!
25:03Shall we move on up to the top?
25:04Let's move to the top, please.
25:06First up, this dish is grilled tiger prawn
25:09over a fine egg noodle.
25:11This is a play on a classic Cameroonian dish
25:13called spaghetti egg.
25:15I know who cooked this one.
25:18I love the presentation of it.
25:19Like, we did a great job here, this chef,
25:21presenting the star protein.
25:22I think it's actually too shrimpy, too prawn-flavored.
25:26Interesting.
25:26The noodle is cooked perfectly.
25:28You brought your heritage to this dish,
25:31and it definitely shows.
25:33Be careful to cook on those large shrimp.
25:35This one is just a touch medium,
25:37a little bit too firm.
25:39Okay, lastly, this is a steak and egg ramen
25:42with a shiitake mushroom broth.
25:45One knock is there's just not enough broth on it,
25:47but the egg is perfect.
25:48This protein is cooked excellent.
25:50I love this dish.
25:51The cook on the steak, beautiful.
25:53It's just so nice to have the confidence to grab,
25:55I'll be honest, one of the crappies of noodles
25:57and elevate it into a Premier League dish.
26:00Exceptional.
26:01Wow.
26:02Some incredible dishes.
26:03Well done.
26:04Excuse us for a moment.
26:05We need a serious conversation.
26:06Have a chat amongst yourselves.
26:10Wow.
26:14So many good dishes, though.
26:16Yeah, really great.
26:17Hot dogs.
26:17Oh, my God.
26:18Delicious.
26:18I'm actually blown away how good it eats,
26:20how much it tastes like cow soy.
26:22Yeah.
26:22She knew exactly off the jump what she wanted to make.
26:25Wow.
26:25She knew the dish.
26:26She's traveled to Thailand.
26:27That cooking was exceptional.
26:29Honestly, the black card with udon noodle,
26:31and that green sauce.
26:33You love that.
26:34Oh, my Lord.
26:34The amount of depth of flavor, incredible.
26:37I said core memory, and I meant it.
26:39Really great cooking.
26:40Christian's been killing it.
26:41That wasn't Christian's.
26:42Interesting.
26:44Darian's dish.
26:45I love Korean food.
26:46I've never made it before, but green pasta.
26:49Let's do it.
26:49And the second best dish there for me was the dandan noodle
26:52with the squidding.
26:53Mmm.
26:54That was Christian's.
26:55No.
26:55That was Connor's.
26:57So Christian's was the duck.
26:59The duck.
26:59Interesting.
27:00Just the fatty noodles.
27:01Super fatty.
27:01Is that duck dish or noodle dish?
27:02Totally.
27:03And also, he's forgotten the rustic charm of a noodle dish.
27:06He presented it like it was a duck dish.
27:07Absolutely.
27:08Showing off cooking.
27:08It wasn't about the duck.
27:09It was the noodle.
27:12The ox tongue.
27:13It's dry.
27:13Definitely dry.
27:14Definitely.
27:15You've got to be careful with that.
27:16Yeah.
27:16Top floor.
27:17I thought the shrimp was a mess.
27:18Yeah, I mean, the shrimp was definitely overcooked.
27:20She got it on the grill and then totally forgot about it.
27:23Absolute tragedy.
27:24There's three or four dishes, like, I'd order in a restaurant
27:26and be happy with it.
27:27Yeah.
27:27And which one do we give the time ticket to?
27:29That's the real question.
27:30I'm going to make an argument that the cow soy is more of a noodle dish
27:33than the black cod is more of an entree with noodles.
27:37No.
27:38Yes.
27:38It's literally just noodles.
27:40No.
27:40It's a noodle dish.
27:41And a big chunk of black cod.
27:42It's a delicious dish.
27:43There's no argument to be made that it's one of the best.
27:45Sure, sure.
27:46To me, the cow soy was so authentic.
27:48I hope I get that time hunking over you.
27:50But if you get it, I won't be mad.
27:52The cod pasta blew me away.
27:55But honestly, I think that might be the most memorable dish of the season for me.
27:59Yeah, I think it's pretty cut and dry, to be honest.
28:01Wow.
28:01It's the Thai noodles.
28:03It's the cod dish for me.
28:04Bloody hell.
28:07Oh, my God.
28:09We're coming down to the final details to separate the seven of you.
28:12And it's getting harder and harder.
28:14But we all agreed that two stood out from the rest.
28:20Those dishes were cooked by Darien.
28:24Thank you, Chef.
28:26And Cole.
28:28All right.
28:29Well done.
28:29Really well done.
28:30Come on.
28:31Thank you, Chef.
28:32Thank you, Chef.
28:34Now the different decision.
28:35Which one gets the benefit of the game-changing advantage?
28:37The 10-second time token.
28:39The winner tonight, congratulations, goes to Cole.
28:47Well done.
28:48Yes.
28:50There we go, girl.
28:51That's right.
28:52Look after it.
28:53Use it wisely.
28:54Good job, Cole.
28:55Great job.
28:56Turning that $2 hot dog into something valued at $15 was exceptional.
29:01Thank you, Chef.
29:02Started from the bottom, now we're here.
29:05You can't keep a player down too long.
29:08Both of you will be cooking in that top-level kitchen next time around.
29:11Let's go.
29:12Congratulations.
29:13I don't want to wish bad on nobody, but I hope Christian is in the basement.
29:16Hey, do you need something down there?
29:18Nope.
29:22Okay, so now for the not-so-fun part.
29:26Tonight, there were three dishes that failed to elevate their noodles.
29:33Those three chefs, they'll all be headed into the elimination.
29:38They are Danielle.
29:41Yes, Chef.
29:42Andy.
29:46And...
29:48Christian.
29:50I don't know how I made it to this elimination round, but I'm getting my ass out of there.
29:56And after conquering one of the world's oldest comfort foods, all starch, we're going to take that safety net away.
30:03In this elimination challenge, you must create a next-level entree completely starch-free.
30:13Tonight, it's all about balance, flavor, and technique.
30:17You have to let your protein shine.
30:19Understood?
30:20Understood, Chef.
30:21Okay, you're cooking for survival.
30:24Like, I know no one goes to this competition without going through an elimination challenge, but...
30:32I'm just...
30:35I'm not at my strongest right now.
30:38Everyone, head to the elevator.
30:40I'll see you up there soon.
30:41All of you.
30:42Good luck, guys.
30:42Andy, pull this out, okay?
30:44Yes, Chef.
30:45Let's go, Christian.
30:45Lock in.
30:46Let's go, Danielle.
30:47Lock in.
30:47Let's go, Danielle.
30:48Yes, Chef.
30:48Beautiful flavors.
30:49Great plating.
30:50Cole, look after her.
30:51Let's go.
30:52Good luck, everyone.
31:00Get it, get it, get it.
31:01Let's go, let's go, let's go, let's go.
31:02There you go.
31:03All right.
31:04I really do envision myself with a spot in that finale.
31:08I want this little guy.
31:10I'm the last home chef standing.
31:12I'm not going anywhere.
31:14Let's go, champ.
31:15Let's go, everyone.
31:16How are we doing, Chefs?
31:17We doing good?
31:17Doing good?
31:18Doing good, Chefs.
31:18All right, let's bring it over here.
31:19Andy, Danielle, Christian, you have one last chance to save yourselves in this competition.
31:2525 minutes, no starches.
31:28Line up on the wall.
31:29I got to get to that platform and kind of block the way and make sure I get the protein
31:33I
31:33want before they can even reach for anything else.
31:35As long as I get what I want, feel free to grab anything else.
31:38The platform's moving.
31:39When the light is green, it's go time.
31:41First to the platform gets the choice.
31:44Go time.
31:45All right.
31:46Oh.
31:47Scallop.
31:48Pork.
31:49Okay.
31:51See cod, I'm like, let's go.
31:53Okay.
31:53You got it.
31:53Good, Danielle.
31:54Good, Danielle.
31:55Ingredients over here.
31:56You got some citrus.
31:56You got soy sauce, vinegar, rutabagas.
31:59Oh, it's getting super scrappy.
32:01It's a good puree.
32:02All right.
32:02You got...
32:03I don't like this side of Christian.
32:05Hey, bro, can I get in here?
32:0715 seconds.
32:08Tahini paste.
32:08Curry paste.
32:09That curry paste is 1,000% mine.
32:13Curry paste is right here.
32:14Get your hands away.
32:16Do you have something that can function as a starch on your plate?
32:19Ponzu, paprika.
32:20So grab it or regret it.
32:22Back to your stations.
32:23Let's go.
32:24Great grab, y'all.
32:25Your 25-minute starch right now.
32:27Let's go.
32:28Okay, okay.
32:28Love that smile, Danielle.
32:30Let's go.
32:30You get it, girl.
32:34Christian, what are we thinking about, chef?
32:35I'm gonna do a pan-seared kurabata with a cauliflower steak
32:38and a roasted green puree.
32:42Okay, got it.
32:42Just remember, probably a sauce, right?
32:46Danielle, how are we doing?
32:47Okay, we literally grabbed it all, chef.
32:49What are we thinking dish-wise, Danielle?
32:50We're gonna do a beautiful seared scallop,
32:51maybe like a little succotash-y moment here.
32:54Okay.
32:54The herbs are really wonderful to build.
32:56Okay, listen, put it together.
32:56You're really good with herbs.
32:57Yes, yes, yes.
32:58Another fun puree is a soubisse.
33:00Soubisse, yes.
33:00Okay, so cook the onions in some cream.
33:02You got it, yes, sir.
33:03And then you can get a nice soubisse with the scallops.
33:05You can have these beautiful little florets.
33:06And then how far do you take that flour
33:07when you make a soubisse?
33:08You don't even need the flour.
33:09Just get some cream and start cooking these onions, okay?
33:11Yes, chef.
33:11Let's go.
33:12We're gonna go overboard on the sauce,
33:14and they're gonna love it.
33:14And they're gonna be like, oh, it's not a shame.
33:18It's incredible.
33:19Andy, what are we thinking?
33:21I wanna do a coconut curry with a crispy skins cod, chef.
33:25Just these beautiful florets.
33:27Okay, and you have curry paste.
33:30Yeah.
33:30That's brilliant.
33:31Okay.
33:32Woo!
33:34And you have that little island for the cod.
33:36You all right, bro?
33:37You celebrating?
33:38All right.
33:38Stay locked.
33:39Stay locked.
33:40All right, dude.
33:41I'm glad you're having fun, but listen,
33:43someone's going home today, dude, right?
33:44Not me, chef.
33:44I know you love Team Blaze,
33:46but it's an individual competition right now.
33:48I just wanna make sure we're not getting too cocky over here.
33:49No, it's team me.
33:50That was just a spill.
33:50I might as well drink it, yeah, chef?
33:52All right.
33:55Danielle, she's locked in, man.
33:57She's very calm.
33:58She's locked in over there.
33:59She's the most locked in I've ever seen.
34:00Yeah, yeah, yeah.
34:02She's cooking with joy.
34:04Yes.
34:04You know?
34:05Those guys are gunzo.
34:06Listen, I want all three of you to make it, okay?
34:09Yes, chef.
34:10We wanted to sing.
34:11We wanted to sing curry, yeah?
34:12Yes, chef.
34:12I'm just doing a really simple, beautiful plate, chef.
34:14Yeah, yeah, that's it.
34:15There's so much flavor in here.
34:17Yeah, a little bit more, chef.
34:18Yeah.
34:19Put more in there.
34:20I'd go with, like, a half a spoon, you know?
34:22Yeah.
34:22Don't be shy with it.
34:23It's a little spicy, but that's fine.
34:25All right?
34:25And then let's season this cod, and let's start cooking the cod.
34:28Yes, chef.
34:28This dish is survival.
34:30That is the title of it.
34:31Survival Curry.
34:34Not one bit of me is ready to go home.
34:37Well done, Andy.
34:38Taste that curry sauce again.
34:39If you need to, put some cream and let it reduce.
34:42Cole, you just made a curry, right?
34:43The balance is the spice, all the aromatics.
34:47Okay, way to move, Andy.
34:47Let's go.
34:48Ten minutes left.
34:49Ten minutes left.
34:50Make it hard on Gordon and Ayesha here.
34:53Danielle, you don't need the blender forever.
34:56I need it.
34:56Okay, you need it.
34:57Okay.
34:58This blender has absolutely become a little bit of emotional support for me.
35:01So, as the blender's going, I'm feeling calm.
35:05It needs a lot more salt.
35:07Andy, you feeling good?
35:09I'm feeling good, chef.
35:09Yeah.
35:10Think about what this plate's gonna look like.
35:14Don't forget about your broccoli, chef.
35:16No, we're good.
35:17Broccoli puree is nothing.
35:19No, it's in the bank.
35:20I need that.
35:20Six and a half minutes left.
35:22Okay, go to the end.
35:23You love that blender.
35:24Let's go.
35:27Oh, .
35:27How is that, Danielle?
35:28It's over-salty.
35:30Behind.
35:30Behind.
35:32Danielle, you have time to fix this.
35:34Yep.
35:34Yeah, I was like, if it's still salty, add cream, chef.
35:36Yes, chef.
35:38What is she doing?
35:41Danielle, what's going on?
35:42My sauce is a little over-salted.
35:44I'm making a roux really quick because...
35:46Oh, .
35:46Okay.
35:46Yep, okay.
35:47A roux.
35:48A roux, yeah.
35:49I just want you to make sure you get something on the plate, okay?
35:50Yes, chef.
35:51Make sure you cook the flour out of that.
35:53Yes, chef.
35:54That's the danger of starting that so late.
35:55Yes, chef.
35:56Cook that flour.
35:58Plating in 60 seconds.
35:59Okay.
36:00I'm panicking.
36:02I need this sauce to work.
36:04I'm not ready to go home.
36:06Please, Jesus.
36:13Plating in 60 seconds.
36:16Three minutes left.
36:17Three minutes left.
36:19The entire time I'm telling myself,
36:20if you don't nail the sauce, Danielle, you're going home.
36:23Are we ready to plate?
36:24I'm ready to plate.
36:26Time to plate.
36:27Two minutes.
36:27Two minutes.
36:28Okay.
36:29Take your time.
36:29You want to plate it like an angel, okay?
36:31A nice little beautiful puddle of sauce.
36:33Minor details can get you sent home.
36:35You didn't come all this way.
36:37You can go home right now.
36:38Okay.
36:39Let's push all the way to the end.
36:40Yes, exactly.
36:42Plate like an angel.
36:44Bring it home, you guys.
36:46Four.
36:46Do what you want to do.
36:48Two.
36:49One.
36:50Hands up.
36:50Let's go.
36:51Stop cooking.
36:53Wow.
36:54Wow, chef.
37:00Naisha, Gordon, all I really can say is that I'm super proud of these three chefs.
37:05They threw down, they created some restaurant-worthy-looking dishes.
37:08Wow.
37:08Three beautiful-looking dishes.
37:11Okay.
37:12First up here, we have a seared pork chop with a broccoli salsa verde, roasted cauliflower steak,
37:18and apples in a champagne applesauce.
37:25Yeah, I was curious what this syrupy sauce was.
37:27It definitely works.
37:28It's a beautiful complement to the pork, apples, classic pairing.
37:31Cauliflower works well with that.
37:33A slight departure for me is the broccoli verde sauce, if you will.
37:37It's a really interesting composition.
37:41A great sear on the protein.
37:44It's seasoned beautifully, it's rested, and it's cooked absolutely spot on.
37:49I do have a problem with this sort of salsa violet puree.
37:52It's sort of grainy, and it's not pureed, and it's sort of in between.
37:58Moving on, we have a crispy skin cod with a coconut curry and vegetables.
38:05It looks beautiful.
38:06It's so inviting.
38:07The color is hot.
38:08Cod's cooked beautifully.
38:09It's glistening.
38:10It's bright.
38:10It's beautiful, vibrant.
38:12And I love the heat.
38:14Yeah, I love the vibrancy coming from the vegetables.
38:17There's this incredible, vibrant sauce against the perfectly cooked cod.
38:22It's really quite enjoyable to eat.
38:25Lastly, we have a pan-seared scallop with a spinach and onion sous-vice,
38:32and a crab, apple, and dill salad.
38:40Scallop's cooked beautifully.
38:42The sort of sous-vice and the spinach is a little bit lost in translation because it's
38:45not powerful enough.
38:47Smart idea using sous-vice.
38:49The part for me is really the graininess in the sous-vice.
38:52It's almost like a floury texture that I haven't experienced yet in a sous-vice.
38:57Is it floury?
38:57What is it?
38:59It might be a little bit of flour that the chef made of root sort of thickened up.
39:04Gotcha.
39:07Now's the hard part.
39:09Okay, Nyesha, which dish are you going to eliminate tonight?
39:13For me, I think it's important to transform a vegetable, but it's also very important to
39:18do that vegetable justice.
39:20And I thought the least successful expression of that was in the scallop dish.
39:27Okay, Gordon, same question to you.
39:30Which dish will you be eliminating?
39:33The pork, the scallops, or the cod?
39:37I'm not a big fan of this slurry of broccoli, and I'm not a fan of the sort of floury
39:43sous-vice.
39:44My goodness me.
39:46Pork is cooked beautifully, and scallops are cooked beautifully.
39:51The dish I'm sending home is going to be the scallops.
40:01That dish was cooked by Danielle.
40:05Shoot.
40:08Danielle, it's just such a joy to have you on Team Arrington.
40:13I hope you're proud.
40:14I had such a good time.
40:15Every single freaking cook was just wonderful.
40:19You guys, the family members that I've made, I just don't believe that this is the end.
40:24There's so much more to do, and I can't wait to work with you again.
40:28You've been a powerhouse, let me tell you.
40:29I wish we had more time to cook together.
40:31Yeah.
40:31Because there's something quite unique, and you're direct, and we need that in this industry.
40:37Yes.
40:37And we need more women like you.
40:39And I'll single out a little moment from a girl that means so much to me, Claire Smith, who was
40:47watching from afar the way you cook.
40:49And she tipped you to get all the way.
40:53Thank you, Jen.
40:54Wow.
40:55Incredible.
40:56Continued success, girl.
40:58We're going to be watching you very carefully.
41:00Okay?
41:00Good job.
41:01Well done.
41:01Come and say goodbye.
41:02I feel like this is just the beginning.
41:04I've been at this for 15 years, and I'm going to keep on at it.
41:07And I'm just so proud of myself.
41:10It was really good.
41:12Oh, my God.
41:14I feel really good.
41:16I feel super good.
41:16Good job, Danielle.
41:17Love you, Danielle.
41:19Love you.
41:20I love you, Danielle.
41:21Good job, Danielle.
41:22Wow.
41:23This is Andy's, and this is Christian's.
41:26Andy, great job.
41:28Thank you, Chef.
41:29You see cook, I think it's one of your strongest dishes.
41:31Christian, you're sort of walking on a tightrope without any safety net.
41:35If there wasn't three of you in this elimination, young man, you'll be halfway down the elevator now.
41:41Yes, Chef.
41:42Too close.
41:43I was real close.
41:46Excuse me.
41:47Okay, what a day.
41:48Top six.
41:49Give yourselves a round of applause.
41:50Come on.
41:55Next time I see you, we'll be celebrating a birthday like no other.
41:59Huh?
42:00Something 250 years in the making.
42:05Good night.
42:06That's it.
42:07That's the round of applause.
42:08Thank you, Chef.
42:09Good for figuring it out.
42:10Good job.
42:12Great job.
42:12Congrats.
42:12Good job, everyone.
42:13Good job.
42:14Thank you, Chef.
42:14Great job, Andy.
42:15Keep it up.
42:16Keep it up.
42:17All of you, great job today.
42:22Next time on Next Level Chef.
42:24We are celebrating America's 250th birthday.
42:28Woo!
42:28Let's go.
42:29Happy birthday, America.
42:31Time to celebrate America.
42:32USA!
42:34USA!
42:35Do you want to go first?
42:36What a gentleman.
42:38I spoke too soon.
42:40Oh!
42:41What's this big smell?
42:42I don't have time to fix that.
42:45We want to taste that American spirit tonight.
42:48Two sips, you're going to be on your back.
42:51USA!
42:52USA!
42:53Richard Blaze!
42:54That Richard Blaze, awesome.
42:55I'm going to kill him.
42:56Hey!
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