- 12 hours ago
Next Level Chef S05E12
Category
šŗ
TVTranscript
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 gonna be an all-out war.
00:08Go!
00:09Did you see Cole jump on that platform?
00:11Nice.
00:11If you need it, I need it more.
00:13Don't push me, dude.
00:15That little brat did me dirty.
00:16Close that one more time.
00:17It's not cooked.
00:18Oh, no.
00:19The chef who's leading us tonight, Jared.
00:24And tonight?
00:25One of the oldest foods, noodles.
00:27I'm Filipino.
00:28Body by noodles.
00:30What are you thinking about?
00:31I haven't cooked duck yet.
00:31You've been grabbing all the duck and taking the duck.
00:34That's what we're doing now?
00:35Ooh!
00:38Don't cry, don't cry, don't cry.
00:40This is hard.
01:02Welcome back, guys.
01:05Good day, baby.
01:06Look at this man.
01:07Wow.
01:07How are we all feeling?
01:08Great, Chef.
01:09Motivated?
01:10Ready?
01:10Yes, Chef.
01:11Yes, Chef.
01:13We are down to the magnificent seven.
01:16Whoop, whoop.
01:17It'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 gonna be one of you who wins the year-long mentorship.
01:30Not to mention a cool quarter of a million dollars.
01:34Imagine that.
01:35Okay.
01:36Yeah.
01:37That's what's up.
01:39You guys ready for your next challenge?
01:40Ready, Chef.
01:41It's a big one.
01:43Today, you'll be working with one of the oldest foods in existence.
01:48Dating back thousands of years, and is still loved all over the world.
01:52Any guesses?
01:53Rice.
01:54Noodles.
01:55Noodles.
01:56Yep.
01:57Noodles.
01:58Body by noodles.
01:59I'm Filipino.
02:00Long life, long noodles.
02:04I eat ramen, sesame noodles, dan-dan noodles.
02:10Oh, I love noodles.
02:12Chef, chef.
02:14I'm hungry.
02:16Today's challenge is to create a next-level noodle dish that really does honor tradition,
02:21but 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.
02:32And topped off with a beautiful protein as the centerpiece.
02:36Heard.
02:37Understood?
02:37Yes, Chef.
02:39You'll all have 15 minutes.
02:44No.
02:45Stop it.
02:46Times two.
02:47My God.
02:4830 minutes.
02:49Back at it again.
02:50To create an outstanding noodle dish.
02:53Yo.
02:54That was not funny, Chef.
02:55Why is he playing like this?
02:57Like, have we not been through enough?
03:01Time is of the essence.
03:02Always.
03:03Especially today, because the chef who creates the best dish will not only move up to that
03:08top-level kitchen next time around, but will earn one of these.
03:15Ooh.
03:16Hell yeah.
03:17A next-level time token.
03:20At 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
03:31grab.
03:32I would love it, Chef.
03:33You 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.
03:44Wow.
03:45Think about it.
03:45Spicy.
03:47Connor, who would you take 10 seconds away from?
03:50Oh, my God.
03:51Put me on blast, Chef.
03:52Christian.
03:53Oh, yeah?
03:55Oh, okay.
03:57All right.
03:58Heard.
03:59Duly noted.
04:00Okay.
04:01Andy and Gabrielle, you cooked your hearts out, ladies, and you've earned your spot in
04:05the 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 me.
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.
04:21Well done.
04:23Chefs, you'll be in the basement with me.
04:25Down, but not out.
04:26Yeah.
04:26Let's get it.
04:26Okay.
04:27Andy and Gabrielle, please head to the elevator, and I'll see you there shortly.
04:32Thank you, Chefs.
04:32Good luck, ladies.
04:33Good luck, good luck, good luck.
04:34Love you, girls.
04:36Come on.
04:36Kill it.
04:43Feels like the Avengers.
04:45Literally.
04:48Let's go, baby.
04:49Here we go.
04:53The boys are back in town.
04:55That's right.
04:57Let's get set up.
04:58Get going, get going.
05:00I don't have all the frills of the top kitchen.
05:02Let's go.
05:03What I do have is some grit, some tenacity, some resilience.
05:07You got this, Danielle.
05:08I know.
05:08I'm excited.
05:09That's all I need to make this happen.
05:12Did not come to play today at all.
05:14Right.
05:14Look after those ladies.
05:15Look after those ladies.
05:16Let's go.
05:17I got them.
05:17I got them, Gordon.
05:18What is this?
05:20What is this?
05:21We eating it up.
05:22Let's pop over here.
05:23Let's have a little chat.
05:24Feeling energized?
05:25Yeah, very energized.
05:26Also with only two of you.
05:27We're in the basement.
05:28Not a lot of ingredients might be left, but at least you're not going to be like fighting
05:32for it.
05:32The girls will rise.
05:33Girls will rise.
05:35Let's go.
05:36Let's go, Chef.
05:37Let's get it.
05:38You good?
05:38Yes, Chef.
05:39Right, listen.
05:39The end is in sight.
05:41Every move you make now is critical.
05:43What are you thinking?
05:44I want to go with something creamy, Taiwanese-inspired.
05:47Taiwanese?
05:47Yes, Chef.
05:48I'm listening.
05:49I'm keeping tabs on these guys.
05:50Great.
05:51And then protein-wise, what are you thinking?
05:52Cutlet 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 dish.
05:58What 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.
06:04And I'm probably like, duck.
06:06I haven't called duck yet.
06:07You've been grabbing all the ducks.
06:09I'll do whatever it takes to win.
06:1030 minutes.
06:11It's gonna go fast.
06:13We're all homies, but when that clock starts, you don't know me.
06:19Let's go.
06:20It's gonna be a broth of deliciousness.
06:23I'm so happy.
06:24Okay, you guys ready?
06:26Yes, Chef.
06:26Yes, you are.
06:27And Naisha.
06:28Gordon.
06:29Let's go.
06:30We good?
06:30Oh, these girls got fire in their eyes.
06:32Look after those girls.
06:33I 100% will.
06:34Please?
06:35Throw something down here, guys.
06:37Send nudes, please.
06:38Not those kind, but send nudes.
06:42All right, ladies.
06:44Oh, my God.
06:44Make Gordon proud.
06:45Yep.
06:45Go, go, go.
06:47Grab and bring it.
06:48Grab your noodle, grab your protein, build around it.
06:50Is he spaghetti?
06:51Everybody loves spaghetti, and I can't find spaghetti.
06:53I'm looking, I'm looking, and there's no spaghetti.
06:56You have egg noodle in the front.
06:57The fine egg noodles are the closest, so that's what I'm gonna grab.
07:01Grab your protein and build around it.
07:03New York strip.
07:04Duck breast.
07:05Pork belly is delicious.
07:06The only thing I see right in front of me are these massive tiger shrimps.
07:11I've cooked shrimp before, but these are huge.
07:17Okay, we're gonna go for it.
07:19Make a choice.
07:19Okay.
07:20Black cod.
07:21New York strip.
07:21I 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.
07:30That's a gorgeous dish.
07:31Fish sauce.
07:32Fish sauce.
07:34Good girl.
07:34Good girl.
07:36Let's go.
07:37Go, go, go, go, go.
07:39All right, protein.
07:41First thing I see is pork belly.
07:43I want that.
07:45And little O'Connor wants to grab that, so he takes that.
07:50No brainer.
07:51Easiest snatch of my life.
07:53Duck breast is there, guys.
07:54Oh, duck is right here.
07:55I'm gonna take that.
07:56I'm taking the duck.
07:57Sorry, I'm taking it.
07:58I'm taking it.
07:59Oh, okay.
08:00That's what we're doing now?
08:01I want duck, so you want duck all of a sudden.
08:04Grab a noodle.
08:05Let's go.
08:06Noodles, noodles.
08:07Where are you noodles?
08:07Squid egg noodles look fire.
08:09I'm gonna grab those.
08:10Got your noodles?
08:11Up in front.
08:12Oh.
08:13Jesus.
08:14Sorry, brother.
08:14We got feisty on that grab.
08:16Let's go.
08:18Grab, grab, grab.
08:19Grab, grab, grab.
08:20Oh, no.
08:21Don't eat it.
08:21What are you doing?
08:23Ah!
08:23Ah!
08:26It's go time.
08:27Let's go.
08:27Clear it out.
08:28Let's go.
08:29All right, Cola, Danielle.
08:30Let's clear it out.
08:30Everything is all over the place.
08:32I feel like the boys just rampaged this whole thing.
08:35You got your noodles?
08:36You have your noodles.
08:37They're up here.
08:37You gotta grab those.
08:38I see the flower petal noodles.
08:40Oh, look at this.
08:41And the green tea noodles.
08:42Danielle kind of grabbed it a little bit
08:43and then got hesitant, but I wasn't hesitant at all.
08:46Oh, my goodness.
08:46Okay.
08:47We're taking a rice stick.
08:47We need a protein.
08:48Tongue and hot dogs are the main proteins.
08:50Oh, my goodness.
08:50Okay.
08:50Give me the hot dogs.
08:51I don't even want to deal with that tongue today.
08:53Oh, my goodness.
08:54Oh, tongue is a protein.
08:55Holy crap.
08:56Okay.
08:56Grab all the ingredients, guys.
08:57Grab as many as you can, yeah?
08:59Okay.
08:59Oh, is that here?
09:00Have some.
09:01Grab what you can.
09:02Grab it or regret it.
09:03Okay.
09:05Look what I got.
09:06Is that a cow?
09:07Yeah.
09:08Holy moly.
09:08This is all my nightmares come true.
09:10This is everything you think about, about the basement cooks, how I can prepare myself,
09:14and then I just see that tongue staring me down, and I'm like, it's you and me, buddy.
09:18We're absolutely going for it.
09:21All right, guys, your time starts now.
09:24Amazing noodle dishes.
09:26Right, what'd you grab?
09:27So, I grab a bunch of herbs.
09:29Mm-hmm.
09:29I made like this Peruvian green pasta.
09:31Mm-hmm.
09:32You got noodles?
09:33It's black cod.
09:34I love the black cod.
09:35I just feel the fact that you're stepping out of your comfort zone.
09:37Yeah, for real.
09:38Yeah?
09:38Left field.
09:39Yes, chef.
09:39Good job.
09:40Christian, you good?
09:41Honestly, this right here is my niche.
09:44Oh, man.
09:45You got the duck.
09:46Got the duck.
09:47Third time's the charm.
09:49Yo, that duck, man.
09:52Like, what's up, man?
09:53Is there something you need to tell me?
09:55Oh, man.
09:57Get that duck in there now.
09:58Yes, chef.
09:59Okay, get that fat rendered down.
10:00The idea behind this comes from where?
10:03So, I love, like, chili oil, but then I also love Peruvian Japanese, so I'm doing Taiwanese
10:07Peruvian.
10:08Wait a minute.
10:08You're making something Peruvian, too?
10:10Like, what's going on over there?
10:11Like, where did that come from all of a sudden?
10:14Aji amarillo chili oil.
10:15Nice.
10:15Um, and then, like, a nice little green finish.
10:17Sounds good.
10:19Why are you taking all my ideas and my ingredients that I said I wanted?
10:22Like, we're supposed to be teammates.
10:25I'm not cool at all.
10:26This is going to be a sexy-ass cook.
10:29Yo, Darien, I know you want this duck.
10:31No, it's mine.
10:33Because I know I'm going to cook it way better.
10:43Christian, man.
10:44Enjoy that duck breast.
10:46I have everything I need.
10:47All the best.
10:48We're moving, guys.
10:49We are moving.
10:51Time waits for no one.
10:54Why did I pick these?
10:56Gabrielle?
10:57What are we thinking?
10:58What did you grab?
10:58I grabbed New York strip.
10:59I'm going to do a broth for my noodles.
11:02Taking the ramen was definitely a bold choice.
11:04I've got to step out of the box and show that you can do something incredible with everyday ingredients.
11:12I'm moving now.
11:13I see my plate, and I'm running.
11:16All right, Andy, what'd you grab?
11:17I've got these beautiful tiger prawns, chef.
11:20I'm going to do a plate on a Cameroonian spaghetti omelet.
11:23That's how I grew up, was eating noodles with eggs.
11:27And if I can share a little bit of some Cameroonian, you know, flavor into this challenge, this is top
11:35dish, period.
11:36Sounds delicious.
11:37Yes, thanks, chef.
11:37Believe in yourself.
11:38Let's go, ladies.
11:40Right?
11:40We're five minutes down.
11:41There's 25 minutes left.
11:43I'm getting nervous, but I'm going to keep it together.
11:46Here we go.
11:46Here we go.
11:48All right.
11:49Never have I ever made an ox tongue stir fry.
11:53Okay.
11:53Was it on my bingo card?
11:55No.
11:55It's just not good.
11:57Wow.
11:59There's a struggle.
11:59The tongue is cooked.
12:00The tongue is cooked.
12:01Yeah.
12:01So I just want to crisp them up.
12:02Okay.
12:04Okay.
12:04You got this, girl.
12:05You got this.
12:06Cole, what do we got?
12:07I got a bunch of good stuff.
12:09I think I'm going to do a plate on a khao soi, because I went to Thailand, and that was
12:12like a delicious dish that I had.
12:14I went with my partner for her birthday, and that was the first time I had it, and it was
12:18absolutely delicious.
12:20It is a curry noodle dish.
12:22It's a northern dish, right?
12:24It is.
12:24It's a northern Thailand dish that was actually brought down by the Chinese monks.
12:28My partner would be so proud of me for making this dish.
12:31She's always in my corner.
12:33She thinks the highest of me, and she always pushes me to be my best self.
12:37So today, I'm doing this for her.
12:39I've never had a hot dog khao soi.
12:41I've never had a hot dog khao soi either.
12:47Conor, tell me, where are we going?
12:48Pork belly in?
12:49Pork belly in.
12:50Good.
12:52Crunchy peanut butter dan-dan noodle with a coconut curry pork belly.
12:56Nice.
12:56But we're using squid ink, right?
12:58Yes, chef.
12:59Do not overcook them as well, okay?
13:0090 seconds.
13:0190 seconds max.
13:02Yes, chef.
13:03Right, Christian, you good?
13:04Yep, chef.
13:05Have a clear narrative where we're going with these dishes.
13:07Yes, chef.
13:08Okay?
13:08I'm making some magic with this.
13:10What are you going to do with a little pancetta?
13:11I'm going to use that rendered fat as well.
13:12I got some fatty pork.
13:14Taste as you go, young man.
13:15Yes, always, always.
13:16Love me some aji amarillo.
13:17Good.
13:17This creamy aji amarillo vibe.
13:20It's going to be that Peruvian kick.
13:21Oh, yeah.
13:23I got a delicious duck.
13:25That time token is mine.
13:28I can see it.
13:30I know they're going to taste it and be like, wow.
13:32Holy .
13:33I don't even want to taste the other dishes.
13:35Oh, my God.
13:36My God.
13:3720 minutes to go, guys.
13:38Darien, why are we going down the Peruvian route?
13:40Where's the inspo from?
13:42This is a restaurant in Toronto I go to all the time.
13:44Their flavors are unmatched.
13:46So I'm like, okay, I'm going to try something different.
13:47Something I never tried before.
13:49And what are you going to dress this sauce in?
13:50You dress the noodles in there?
13:51Yeah, so I'm going to toss the noodles in the sauce,
13:53get it nice and green.
13:54Don't forget the hero of those noodles, yes?
13:56Yes, chef.
14:01Let's keep an eye on these.
14:02How do we feel like?
14:04Feel good?
14:04Yeah, I like that chew.
14:06Okay.
14:06You let me know.
14:07Do you feel like it's a little...
14:08I like the chew on it.
14:09It's underdone.
14:10Underdone?
14:10Yeah.
14:10Give it a couple more minutes.
14:12How we doing, Danielle?
14:14Do you cook a lot of noodles at home?
14:15You know what?
14:16We do cook a lot of noodles at home.
14:17My son makes a stir-fried noodle
14:19literally almost every single day after school.
14:21He loves to cook.
14:22He loves spicy, all kinds of fun stuff.
14:24Oh, my gosh.
14:24Isn't that great?
14:25It's his mom's footsteps, huh?
14:26He loves it.
14:27This dish today is for my baby,
14:29my little 14-year-old dude.
14:30One thing I know that you love
14:31is letting that blender rip.
14:33I really do.
14:34When my son was growing up,
14:36Noah would put his hand on top
14:38of the KitchenAid mixer
14:39because that's what mom does.
14:40And it's really special to me,
14:42so I'm channeling all the Noah
14:44because this is my main little man's...
14:47This is his dish.
14:48You do a great job utilizing, like,
14:49the food processor and the blender.
14:51I love that bad boy.
14:54Honestly, it's really nice
14:55to have you ladies with me.
14:56I love the feminine energy up here.
14:58I'm used to saying, guys,
14:59good to be with the girls.
15:02How are we feeling, Chef?
15:03All right.
15:05Really nice broth, Chef.
15:06I like it.
15:07I like it, too.
15:08You can truly taste love.
15:10Yes, you can.
15:11And that's why I love cooking.
15:13Incredible.
15:15All right, let's really use our time wisely.
15:18All right, Andy.
15:19I love the idea of an omelet
15:20maybe making a beautiful frittata,
15:22like you said.
15:23Yes, Chef.
15:24Turning it onto cutting board
15:25and dicing that.
15:26Yep.
15:26Where the noodle has an opportunity to shine.
15:28To shine.
15:29I have committed fully to this omelet idea.
15:32I've barely got the omelet going.
15:36The noodles, I think, are cooking.
15:40Oh, my God.
15:41And I haven't even put the prawns on the grill.
15:44Oh, my God.
15:45It's all too much and with too little time.
15:50I got...
15:51How do I crack this shell?
15:54I've deshelled shrimp before,
15:56but this is a whole other level.
15:57Why are we doing that?
16:00Oh, wow.
16:02These tiger prawns are just enormous.
16:06I'm struggling with this.
16:08Here?
16:08Oh, my goodness.
16:10I'm fighting with this stupid shell.
16:15This is hard.
16:16Oh, my God.
16:20What have I done?
16:27Oh, my God.
16:29Chef, I don't know how to open these things.
16:31You do know how to open these things.
16:33Girl, I've never made tiger prawns before,
16:36and I really am going to stop grabbing things
16:39I've never cooked.
16:4115 minutes.
16:42We're halfway down, guys.
16:43You got this, girl.
16:44Don't cook scared today, okay?
16:46Pull this out here,
16:47and then slice down the back
16:49and peel the shell off, yes?
16:51Yes, Chef.
16:52I'm like, wow, she's making this look so easy.
16:54So don't leave them to the end, okay?
16:56After this, I'm done.
16:58I am not picking a protein I've never cooked before.
17:01I'm going to stay in my comfort zone
17:03and in my safe space.
17:05I really like the sofa.
17:07I just really like the sofa.
17:13Twelve and a half minutes left.
17:14Oh, my goodness.
17:15Oh, my goodness.
17:16This crispy tongue.
17:18You feeling good about the curry, Cole?
17:19Yep.
17:20Okay, I love that you're getting flavor
17:21from the hot dogs there.
17:23Has said no one ever.
17:26You have the lime leaves.
17:27Oh, damn, that's good, Chef.
17:28Can you take some...
17:28First of all, you're, like, super, like, smiley.
17:31I love it, okay.
17:31Like, damn, Chef, that's good.
17:32I was like...
17:33You're making cream and sugar taste like the curry.
17:36I really like it, okay?
17:39We got this.
17:39Bring it together.
17:40Bring it together.
17:41Get it together.
17:42What's very important
17:43is the cooking of these noodles, right?
17:45Yes.
17:45It's a noodle challenge.
17:46We don't want them overcooked,
17:47but we definitely don't want them undercooked.
17:49Okay, noodles are done.
17:51Ten minutes left, though.
17:53The noodles are cooked, right?
17:54Taste them.
17:55They're good.
17:55And then your toppings are going to be
17:57the crispy tongue over here?
17:58Yes, crisping that up.
17:59Yeah, and it doesn't need a ton,
18:00because it's already cooked.
18:01Yes.
18:01So, like, I would get it out of the pan.
18:04We're getting out this damn basement today, baby.
18:06Amen.
18:09Seven minutes to go, guys, yes?
18:11Yes, Chef.
18:12I want these dishes to shine.
18:13Yes, Chef.
18:15Check those noodles, please.
18:16I don't want them overcooking.
18:18Connor.
18:19Pulling noodles, Chef.
18:20Check your noodles now.
18:21They're out.
18:22Good.
18:23What a gorgeous piece of fish that is.
18:27Simple, packed with flavor.
18:32How's that duck?
18:33Looking great, Chef.
18:34I'm running grass before I hit it back on there.
18:36Don't go crazy now.
18:36No, no, no, no.
18:37Less is more, Chef.
18:38Gently on those noodles.
18:39Nice and gently, because you can break them up
18:40and they can end up busted.
18:42The flavor profile, the creaminess,
18:44the spice level, the balance, it's just all there.
18:46Oh, my God.
18:48My God.
18:49Should I dare say maybe better than Darien?
18:53We'll see.
18:55Absolute focus, okay?
18:56Here, Chef.
18:59Five minutes, guys.
19:00Five minutes.
19:01Oh, my God.
19:02God, dog.
19:03Gaby, those noodles take no time.
19:04Yes, Chef.
19:05Just make sure it's the last thing you do.
19:07Thank you, Chef.
19:11I am stressed.
19:12There's so much going on.
19:14I have way too many elements.
19:17Oh, hell, bro.
19:20Oh, my God.
19:21Angie, your noodles are done.
19:23Yes, Chef.
19:23Come in.
19:25I'm falling behind.
19:27Is that enough, Chef?
19:28Just warming them up?
19:29Just drop them in.
19:30And you don't need all of them.
19:31Right.
19:31Take a breath.
19:32You got this, girl.
19:33This is the part where it's fun.
19:34Make sure there's not a lot of water on it, okay?
19:36Hug that side and roll it up.
19:38There you go.
19:38Hug it.
19:41Can I pop my noodles?
19:42Absolutely.
19:43Waiting in one minute.
19:44.
19:46Start bringing those elements together.
19:48Why not?
19:50You're doing so much already.
19:54Right, gentlemen, get ready.
19:56Two minutes left.
19:57Two minutes left.
19:58Time to start plate.
19:59Yep, it's time.
20:00Remember, the platform comes here first, girls, okay?
20:02Yes, Chef.
20:03All right, the noodles are cooked.
20:04That's really important.
20:05You feel good about it?
20:06I feel great about the noodles, Chef.
20:0990 seconds, guys, yes?
20:11Yes, Chef.
20:12Beautiful.
20:15Beautiful.
20:16Get some nice little herbs on there.
20:20Oh, my God.
20:21It's going down.
20:23Ladies, platform is heading down to the basement.
20:26Let's go.
20:27Start plating.
20:28Nice, beautiful noodles, okay?
20:31I'm literally shaking.
20:33Platform's here.
20:33Let's go.
20:34Platform's here.
20:34Oh, my God.
20:36Platform's here, baby.
20:36Platform is here.
20:37Let's go, Cole.
20:37Let's go, Danielle.
20:42Let's go!
20:43Just at the end.
20:44Woo!
20:46Platform's here.
20:47Right, get it on there now.
20:51I want another platform now.
20:53Turn and burn.
20:53Let's go.
20:54Well done.
20:55Connor, we've got to go.
20:56Go, Connor.
20:57Matt.
20:58Well done.
20:59Well done.
21:00Good job.
21:02Platform's here.
21:0215 seconds.
21:03Let's go.
21:04Platform's here.
21:05Uh, prawns.
21:0910 seconds.
21:10Go, go, go.
21:12Ow, ow, ow, ow, ow, ow.
21:15Go, Andy, go.
21:16Go, Andy.
21:18It's not going to stay for you.
21:19Let's go.
21:20Let's go, Gabrielle.
21:21Let's go.
21:22Hurry up.
21:34Good job.
21:38Good job.
21:39Good job.
21:39Good job.
21:39Good job.
21:39You did it.
21:40You did it.
21:40You did it.
21:41You did it.
21:41You did it.
21:41You did it.
21:42I know.
21:49Mmm, they smell good.
21:52Wow.
21:53Look at these.
21:55Nice.
21:56Right, uh, Nyesha and Richard.
21:58The basement?
21:59Uh, yeah, let's start down here.
22:00Yeah, let's get right into it.
22:02Okay, so we're going to start off with a rice noodle stir-fry with ox tongue.
22:08Wow.
22:09And a peanut sauce on the side and a little Chinese vinegar dip as well.
22:15Noodles cooked brilliantly.
22:17I think it's a tough grab, if I'm honest.
22:19Just got to be careful of the dryness of that ox tongue, because it's very, very dry.
22:24Would have definitely loved to see some beautiful herbs or something to play against the richness of that ox tongue.
22:30It does eat slightly like beef jerky.
22:34Next up, we have a hot dog cow soy, so a northern Thailand curry noodle dish.
22:45Uh, this is delicious.
22:46I'm amazed it's centered around a frickin' hot dog.
22:49Again, something that was, uh, unwanted from the previous two floors.
22:54The right kind of depth of heat is in there.
22:56It's sour.
22:57It's tart.
22:58Very good.
22:59I'm blown away by the flavor in this.
23:01You know, usually you go to the restaurant and you get chicken, you can get shrimp, you can get tofu.
23:04I think we need to add hot dog to the options in a Thai restaurant.
23:07I may not have had all the ingredients I needed, but I made it work.
23:11Somebody will be putting hot dog cow soy on their menu very soon.
23:15It'll help them with food cost, okay?
23:18Shall we head up to the middle floor?
23:19Yes, we shall.
23:20Let's have a brace yourselves for some magic.
23:22Okay, first off, uh, we have a duck breast over ahi amarillo noodles.
23:27Finished with a little bit of pancetta and a little bit of that duck fat.
23:36Incredible amount of depth of flavor and viscosity in the sauce.
23:40Noodles are chewy, cooked properly.
23:42The moment for me really is, um, there's no reprieve, right?
23:46You have rich, fatty deliciousness, but then you also have rich, fatty duck.
23:50Think about the contrast of how the dish is meant to be enjoyed.
23:54It's a tough one, this one, isn't it?
23:55Because it is super rich.
23:56Can you finish the bowl?
23:57Mm, good point.
23:59Damn.
24:01Damn.
24:03Next up, marinated curry pork belly over peanut chili dandan noodles.
24:10This chef used squid ink noodles with that pork belly.
24:14I thought the noodles were a little too rich when I first tasted it,
24:17but the fresh herbs and the pickled radish really wake it back up.
24:19Yeah, the secret here is the grab.
24:21You've got this cheap belly pork, $4, $5 slice,
24:24and it's elevated to a $20 dish.
24:26Delicious.
24:29Lastly, this is a spicy black cod over a Peruvian-inspired udon noodle.
24:35It's absolutely glistening.
24:38I think this chef really elevated this dish.
24:41It looks like a fine dining dish, and that color green is just so appealing,
24:45and, uh, it delivers.
24:49I mean, the amount of flavor that is coming off of this very simplistic-looking dish.
24:56The impact that the flavor has is just a core memory.
25:01The noodles are exceptional.
25:02It's fragrant.
25:03It's fresh, vibrant.
25:05A really good job.
25:05Eat that, Christian!
25:10Shall we move on up to the top?
25:12Let's move to the top, please.
25:14First up, this dish is grilled tiger prawn over a fine egg noodle.
25:18This is a plate on a classic Cameroonian dish called spaghetti egg.
25:23I know who cooked this one.
25:25I love the presentation of it.
25:27Like, we did a great job here, this chef, presenting the star protein.
25:30I think it's actually too shrimpy, too prawn-flavored.
25:33Interesting.
25:34The noodle is cooked perfectly.
25:36You brought your heritage to this dish, and it definitely shows.
25:40Be careful to cook on those large shrimp.
25:43This one is just a touch medium, a little bit too firm.
25:46Okay, lastly, this is a steak and egg ramen with a shiitake mushroom broth.
25:53One knock is that there's not enough broth on it, but the egg is perfect.
25:56This protein is cooked excellent.
25:57I love this dish.
25:58The cook on the steak, beautiful.
26:00It's just so nice to have the confidence to grab, I'll be honest,
26:04one of the crappies of noodles and elevate it into a Premier League dish.
26:07Exceptional.
26:09Wow, some incredible dishes.
26:11Well done.
26:12Excuse us for a moment.
26:13We need a serious conversation.
26:14Have a chat amongst yourselves.
26:17Wow.
26:22So many good dishes, though.
26:23Yeah, really great.
26:24Hot dogs.
26:25Oh, my God.
26:26Delicious.
26:26I'm actually blown away how good it eats, how much it tastes like cow soy.
26:30Yeah.
26:30She knew exactly off the jump what she wanted to make.
26:33Wow.
26:33She knew the dish.
26:34She's traveled to Thailand.
26:35That cooking was exceptional.
26:37Honestly, the black card with the udon noodle and that green sauce.
26:40You love that.
26:41Oh, my Lord.
26:42The amount of depth of flavor, incredible.
26:45I said core memory, and I meant it.
26:47Really great cooking.
26:48Christian's been killing it.
26:49Christian's been killing it.
26:50Interesting.
26:50Oh, Darian's.
26:51Darian's dish.
26:52I love Korean food.
26:54I've never made it before, but green pasta.
26:56Let's do it.
26:57And the second best dish there for me was the dandan noodle with the squidding.
27:01Mmm.
27:01That was Christian's.
27:02No, that was Connor's.
27:05So Christian's was the duck.
27:06The duck.
27:06Interesting.
27:07Just the fatty noodles.
27:09Super fatty.
27:09Is that duck dish or noodle dish?
27:10Totally.
27:11And also, he's forgotten the rustic charm of a noodle dish.
27:13He presented it like it was a duck dish.
27:15Absolutely.
27:15Showing off cooking.
27:16It wasn't about the duck, it was the noodle.
27:19The ox tongue.
27:20The ox tongue.
27:21It's dry.
27:21Definitely dry, definitely.
27:22You gotta be careful with that.
27:23Yeah.
27:24Top floor.
27:25I thought the shrimp was a mess.
27:26Yeah, I mean the shrimp was definitely overcooked.
27:28She got it on the grill and then totally forgot about it.
27:31Absolute tragedy.
27:32There's three or four dishes like I'd order in a restaurant and be happy with it.
27:35Yeah.
27:35And which one do we give the time token to?
27:37That's the real question.
27:38I'm gonna make an argument that the khao soy is more of a noodle dish than the black cod is
27:42more of an entree with noodles.
27:44No.
27:45Yes.
27:46It's literally just noodles.
27:47No.
27:47It's a noodle dish.
27:48And a big chunk of black cod on it.
27:50It's a delicious dish.
27:51There's no argument to be made that it's one of the best.
27:53To me, the khao soy was so authentic.
27:56I hope I get that time pumpkin over you.
27:58But if you get it, I won't be mad.
28:00The cod pasta blew me away.
28:03But honestly, I think that might be the most memorable dish of the season for me.
28:07Yeah, I think it's pretty cut and dry, to be honest.
28:09Wow.
28:09It's the Thai noodles.
28:10It's the cod dish for me.
28:11Bloody hell.
28:18Oh, my God.
28:19We're coming down to the finer details to separate the seven of you.
28:22And it's getting harder and harder.
28:25But we all agreed that two stood out from the rest.
28:31Those dishes were cooked by Darien.
28:35Thank you, Chef.
28:37And Cole.
28:39All right.
28:39Well done.
28:40Really well done.
28:40Come on.
28:42Thank you, Chef.
28:43Thank you, Chef.
28:44Now the different decision.
28:46Which one gets the benefit of the game-changing advantage?
28:48The 10-second time token.
28:50The winner tonight, congratulations, goes to Cole.
28:58Well done.
28:59Yes.
29:00There we go, girl.
29:01That's right.
29:02So happy for you.
29:03Look after it.
29:04Use it wisely.
29:05Good job, Cole.
29:05Great job.
29:06Turning that $2 hot dog into something valued at $15 was exceptional.
29:11Thank you, Chef.
29:13Started from the bottom, now we're here.
29:16You can't keep a player down too long.
29:18Both of you will be cooking in that top-level kitchen next time round.
29:22Let's go.
29:22Congratulations.
29:23I don't want to wish better nobody, but I hope Christian is in the basement.
29:26Hey, do you need something down there?
29:28Nope.
29:32Okay, so now for the not-so-fun part.
29:36Tonight, there were three dishes that failed to elevate their noodles.
29:44Those three chefs, they'll all be headed into the elimination.
29:48They are Danielle.
29:51Yes, Chef.
29:53Andy.
29:58And Christian.
30:00Understood.
30:01I don't know how I made it to this elimination round, but I'm getting my ass out of there.
30:06And after conquering one of the world's oldest comfort foods, all starch, we're gonna take that safety net away.
30:14In this elimination challenge, you must create a next-level entree completely starch-free.
30:23Tonight, it's all about balance, flavor, and technique.
30:27You have to let your protein shine.
30:30Understood?
30:30I'm happy, Chef.
30:31Okay, you're cooking for survival.
30:34Like, I know no one goes to this competition without going through an elimination challenge, but...
30:43I'm just...
30:45I'm not at my strongest right now.
30:48Everyone, head to the elevator.
30:50I'll see you up there soon.
30:51All of you.
30:52Good luck, guys.
30:53Andy, pull this out, okay?
30:55Yes, Chef.
30:55Let's go, Christian.
30:56Lock in.
30:56Let's go, Danielle.
30:57Lock in.
30:57Let's go, Danielle.
30:58Beautiful flavors.
31:00Great plating.
31:00Cole, look after her.
31:02Let's go.
31:02Good luck, everyone.
31:10Get it.
31:11Get it.
31:11Get it.
31:12Let's go.
31:12Let's go.
31:13There you go.
31:14All right.
31:15I really do envision myself with a spot in that finale.
31:19I want this little guy.
31:21I'm the last home chef standing.
31:23I'm not going anywhere.
31:25Let's go, champ.
31:26Let's go, everyone.
31:26How are we doing, Chef?
31:27We doing good.
31:28All right, let's bring it over here.
31:30Andy, Danielle, Christian, you have one last chance to save yourselves in this competition.
31:3625 minutes, no starches.
31:39Line up on the wall.
31:40I got to get to that platform and kind of block the way and make sure I get the protein
31:43I want
31:43before they can even reach for anything else.
31:46As long as I get what I want, feel free to grab anything else.
31:48The platform's moving.
31:50When the light is green, it's go time.
31:52First to the platform gets the choice.
31:54Go time.
31:55All right.
31:56Oh.
31:57Scallops.
31:58Pork.
32:00Okay.
32:01See, caught.
32:02I'm like, let's go.
32:03Okay.
32:03You got it.
32:04Good, Danielle.
32:04Good, Danielle.
32:05Ingredients over here.
32:06You got some citrus.
32:07You got soy sauce, vinegar, rutabagas.
32:10Oh, it's getting super scrappy.
32:11That's a good puree.
32:12All right.
32:13You got...
32:14I don't like this side of Christian.
32:15Hey, bro, can I get in here?
32:1715 seconds.
32:18Tahini paste, curry paste.
32:20That curry paste is 1,000% mine.
32:23Curry paste is right here.
32:25Get your hands away.
32:26Do you have something that can function as a starch on your plate?
32:29Ponzu, paprika, both grab it or regret it.
32:32Back to your stations.
32:33Let's go.
32:34Great grab, y'all.
32:35Your 25-minute starch right now.
32:37Let's go.
32:38Okay.
32:39Love that smile, Danielle.
32:40Let's go.
32:44Christian, what are we thinking about, chef?
32:46I'm gonna do a pan-seared kurabata with a cauliflower steak
32:49and a roasted green puree.
32:52Okay, got it.
32:53Just remember, probably a sauce, right?
32:57Danielle, how are we doing?
32:58Okay, we literally grabbed it all, chef.
33:00What are we thinking dish-wise, Danielle?
33:01We're gonna do a beautiful seared scallop,
33:02maybe like a little succotash-y moment here.
33:04Okay.
33:04The herbs are really wonderful.
33:06Okay, listen, put it together.
33:06You're really good with herbs.
33:08Yes, yes, yes.
33:08All right, another fun puree is a soubisse.
33:10Soubisse, yes.
33:11Okay, so cook the onions in some cream.
33:13Yes, you got it.
33:13Yes, sir.
33:13And then you can get a nice soubisse with the scallops.
33:15Yes, with the flour.
33:15You could have these beautiful little florets.
33:16And then how far do you take that flour when you make a soubisse?
33:18You don't even need a flour.
33:19Just get some cream and start cooking these onions, okay?
33:21Yes, chef.
33:22Let's go.
33:22We're gonna go overboard on the sauce and they're gonna love it.
33:25And they're gonna be like, oh, it's not a shame.
33:28It's incredible.
33:30Andy, what are we thinking?
33:31I wanna do a coconut curry with a crispy skins cod, chef.
33:36Okay.
33:36Just these beautiful florets.
33:38Okay.
33:38And you have curry paste.
33:40Yeah.
33:40That's brilliant.
33:41Okay.
33:43Woo!
33:44And you have that little island for the cod.
33:47You all right, bro?
33:47You celebrating?
33:48All right.
33:48Stay locked.
33:49Stay locked.
33:50Dude, I'm glad you're having fun, but listen, someone's going home today, dude.
33:54Not me, chef.
33:55I know you love Team Blaze, but it's an individual competition right now.
33:58I just wanna make sure we're not getting too cocky over here.
34:00It's Team Mina.
34:00That was just a spill.
34:01I might as well drink it.
34:02Yes, chef?
34:02All right.
34:05Danielle, she's locked in, man.
34:07She's very calm.
34:08She's locked in over there.
34:09She's the most locked in I've ever seen.
34:11Yeah, yeah, yeah.
34:12She's cooking with joy.
34:14Yes.
34:15You know?
34:15Those guys are dunzo.
34:17Listen, I want all three of you to make it, okay?
34:19Yes, chef.
34:20We want it to sing.
34:21We want it to sing curry, yeah?
34:22Yes, chef.
34:23I'm just doing a really simple, beautiful plate, chef.
34:25Yeah, yeah.
34:25That's it.
34:26There's so much flavor in here.
34:27Yeah, a little bit more, chef.
34:28Yeah.
34:29Put more in there.
34:30I'd go with like a half a spoon, you know?
34:32Don't be shy with it.
34:34It's a little spicy, but that's fine.
34:35All right?
34:36And then let's season this cod and let's start cooking the cod.
34:38Yes, chef.
34:39This dish is survival.
34:40That is the title of it.
34:41Survival Curry.
34:44Not one bit of me is ready to go home.
34:47Well done, Andy.
34:48Taste that curry sauce again.
34:50If you need to, put some cream and let it reduce.
34:52Cole, you just made a curry, right?
34:54The balance is the spice, all the aromatics.
34:57Okay, way to move, Andy.
34:58Let's go.
34:59Ten minutes left.
35:00Ten minutes left.
35:01Make it hard on Gordon and Aisha here.
35:04Danielle, you don't need the blender forever.
35:06I need it.
35:07Okay, you need it.
35:08Okay.
35:08This blender has absolutely become a little bit of emotional support for me.
35:12So as the blender's going, I'm feeling calm.
35:15You know?
35:16It needs a lot more salt.
35:17Andy, you feeling good?
35:19I feel good, chef.
35:20Yeah.
35:20Think about what this plate's going to look like.
35:24Don't forget about your broccoli, chef.
35:27No, we're good.
35:27Broccoli puree is nothing I would have in the bank.
35:30Six and a half minutes left.
35:32Okay, go to the end.
35:33You love that blender.
35:34Let's go.
35:37Oh, .
35:38How is that, Danielle?
35:39It's over-salty.
35:40Behind, behind.
35:42Danielle, you have time to fix this.
35:44Yeah, I was like, if it's still salty, add cream, chef.
35:46Yes, chef.
35:48What is she doing?
35:52Danielle, what's going on?
35:53My sauce is a little over-salted.
35:54I'm making a roux really quick because...
35:56Oh, .
35:56Okay.
35:58A roux.
35:58A roux, yeah.
35:59I just want you to make sure you get something on the plate, okay?
36:01Yes, chef.
36:02Make sure you cook the flour out of that.
36:04Yes, chef.
36:04That's the danger of starting that so late.
36:06Cook that flour.
36:08Plating in 60 seconds.
36:10Okay.
36:10Okay.
36:10I'm panicking.
36:12I need this sauce to work.
36:14I'm not ready to go home.
36:16Please, Jesus.
36:26Plating in 60 seconds.
36:29Three minutes left.
36:31Three minutes left.
36:32The entire time, I'm telling myself,
36:34if you don't nail the sauce, Danielle, you're going home.
36:37Are we ready to plate?
36:38I'm ready to plate.
36:39Time to plate.
36:40Two minutes.
36:41Two minutes.
36:42Okay.
36:42Take your time.
36:43You want to plate it like an angel, okay?
36:45A nice little beautiful puddle of sauce.
36:47Minor details can get you sent home.
36:49You didn't come all this way.
36:50You can go home right now.
36:52Okay.
36:52Let's push all the way to the end.
36:54Yes, exactly.
36:55Plate like an angel.
36:57Bring it home, you guys.
36:59Five, four, three, two, one.
37:02Beautiful, Andy.
37:02Okay, good for you.
37:03Hands up.
37:04Let's go.
37:05Stop cooking.
37:05Woo!
37:06Wow.
37:07Wow, yes.
37:14Nyesha, Gordon, all I really can say is that I'm super proud of these three chefs.
37:18They threw down, they created some restaurant-worthy-looking dishes.
37:22Three beautiful-looking dishes.
37:25Okay, first up here, we have a seared pork chop with a broccoli salsa verde,
37:30roasted cauliflower steak, and apples in a champagne apple sauce.
37:38Yeah, I was curious what this syrupy sauce was.
37:40It definitely works.
37:41It's a beautiful complement to the pork, apples, classic pairing.
37:45Cauliflower works well with that.
37:46A slight departure for me is the broccoli verde sauce, if you will.
37:51It's a really interesting composition.
37:55A great sear on the protein.
37:57It's seasoned beautifully, it's rested, and it's cooked absolutely spot on.
38:02Um, I do have a problem with this sort of salsa verde puree.
38:06It's sort of grainy, and it's not pureed, and it's sort of in between.
38:11Moving on, we have a crispy skin cod with a coconut curry and vegetables.
38:18It looks beautiful.
38:20It's so inviting.
38:20The colors, they pop.
38:22Cods cooked beautifully.
38:23It's glistening, it's bright, it's beautiful, vibrant.
38:25And I love the heat.
38:28Yeah, I love the vibrancy coming from the vegetables.
38:30There's this incredible, vibrant sauce against the perfectly cooked cod.
38:35It's really quite enjoyable to eat.
38:39Lastly, we have a pan-seared scallop with a spinach and onion soubisse,
38:45and a crab, apple, and dill salad.
38:54Scallops are cooked beautifully.
38:55Um, the sort of soubisse and the spinach is a little bit lost in translation
38:59because it's not powerful enough.
39:01Smart idea using soubisse.
39:03The part for me is really the graininess in the soubisse.
39:05It's almost like a floury texture that I haven't experienced yet in a soubisse.
39:10Is it flour? What is it?
39:12It might be a little bit of flour that the chef made of root and sort of thicken it up.
39:18Gotcha.
39:20Uh, now's the hard part.
39:22Okay, Nyesha, which dish are you going to eliminate tonight?
39:26For me, I think it's important to transform a vegetable, but it's also very important to do that vegetable justice.
39:34And I thought the least successful expression of that was in the scallop dish.
39:41Okay, Gordon, uh, same question to you.
39:43Which dish will you be eliminating?
39:46The pork, the scallops, or the cod?
39:51I'm not a big fan of this, uh, slurry of broccoli,
39:54and I'm not a fan of the sort of floury soubisse.
39:58My goodness me.
40:00Pork is cooked beautifully, and scallops are cooked beautifully.
40:04The dish I'm sending home...
40:11...is gonna be the scallops.
40:15That dish was cooked by Danielle.
40:18Shit.
40:21Danielle, it's just such a joy to have you on Team Arrington.
40:26I hope you're proud.
40:27I had such a good time.
40:29Every single freaking cook was just wonderful.
40:33You guys, the family members that I've made.
40:35I just don't believe that this is the end.
40:37There's so much more to do, and I can't wait to work with you again.
40:41You've been a powerhouse, let me tell you.
40:43I wish we had more time to cook together.
40:45Yeah.
40:45Because there's something quite, uh, unique.
40:47And you just, you're direct, and, you know, we need that in this industry.
40:50Yes.
40:51And we need more women, uh, like you.
40:53And I'll single out a little moment from a girl that means so much to me, Claire Smith, who was
41:00watching from afar the way you cook.
41:03And she tipped you to go all the way.
41:07Thank you, Jeff.
41:08Wow.
41:08Incredible.
41:10Continued success, girl.
41:11We're gonna be watching you very carefully.
41:13Okay?
41:14Good job.
41:14Yeah.
41:14Well done.
41:15Come say goodbye.
41:16I feel like this is just the beginning.
41:17I've been at this for 15 years, and I'm gonna keep on at it.
41:21And I'm just so proud of myself.
41:23It was really good.
41:25Oh, my God.
41:28I feel really good.
41:29I feel super good.
41:30Good job, Danielle.
41:31I love you, Danielle.
41:32I love you.
41:33I love you, Danielle.
41:34Good job, Danielle.
41:37This is Andy's.
41:38Andy's.
41:38And this is Christian's.
41:40Andy, great job.
41:42Thank you, Chef.
41:42I think it's one of your strongest dishes.
41:44Uh, Christian, you're sort of walking on a tightrope without any safety net.
41:49If there wasn't three of you in this elimination, young man, you'll be halfway down the elevator now.
41:55Yes, Chef.
41:56Too close.
41:57That was real close.
41:59Excuse me.
42:00Okay, what a day.
42:02Top six.
42:02Give yourselves a round of applause.
42:03Come on.
42:08Next time I see you, we'll be celebrating a birthday like no other.
42:12Huh?
42:14Something 250 years in the making.
42:19Good night.
42:20That's it.
42:21That's the winner.
42:22Thank you, Dad.
42:23Good to figure it out.
42:24That's right.
42:25Great job.
42:26Congrats.
42:26Congrats.
42:26Good job, everyone.
42:27Let's go.
42:28Great job, Andy.
42:29Keep it up.
42:30Keep it up.
42:30All of you.
42:31Great job today.
42:35Next time on Next Level Chef.
42:37We are celebrating America's 250th birthday.
42:41Happy birthday, America.
42:44Time to celebrate America.
42:46USA!
42:47USA!
42:49Do you want to go first?
42:50What a gentleman.
42:51I spoke too soon.
42:54Oh, what's this big smell?
42:55I don't have time to fix that.
42:58We want to taste that American spirit tonight.
43:01Two sips, you're gonna be on your back.
43:04USA!
43:06USA!
43:06USA!
43:07That witcher place, awesome.
43:09I'm not f***ing him.
43:10USA!
43:10USA!
43:11USA!
43:12USA!
43:12USA!
43:13USA!
43:14USA!
43:14Russia!
Comments