- 8 hours ago
Next Level Chef - Season 5 - Episode 11: The In-Season Tournament
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00:01Previously on Next Level Chef.
00:03Today, you'll turn cowboy cooking into culinary gold.
00:06Yeah!
00:07Oh!
00:08Go, go, go!
00:10Woo!
00:10I'm from Texas, baby.
00:12This is what we do.
00:12Let's go, boys!
00:14Yee-haw!
00:16One dish that stood out, Gabrielle.
00:18Yes!
00:19Yes!
00:19Choose one member of your team to head into that elimination.
00:22Jared.
00:23Lecce.
00:25The glaze is burning.
00:26Take it off.
00:27Oh, no.
00:28This is the dish I am eliminating.
00:30Machete.
00:31I saw a winner in my book.
00:33We love you!
00:34And tonight, the team part of the competition has gone.
00:38You are cooking on your own.
00:39If you need it, I need it more.
00:41You want the best dishes right now.
00:43You have this.
00:44That looks good.
00:45I'm one step closer to fighting for my life here.
01:02Welcome in, guys.
01:04Come on, line up.
01:05Look at those faces.
01:07Oh, cool.
01:07New day, baby.
01:08Look at the intensity I'm seeing.
01:12How's everyone doing?
01:13Very good.
01:14Fantastic.
01:15Ready.
01:16Listen up.
01:17Today will be the toughest test you've ever faced so far on Next Level Chef.
01:23The team part of the competition has gone over.
01:27So, from here on out, you are cooking on your own.
01:32No more teams?
01:34It's going to be an all-out war, and I'll do whatever it takes to win.
01:39Your performance today will determine where you are going to start your individual climb,
01:45because all of you will be competing in the Next Level In-Season Tournament.
01:52Oh, wow.
01:54All eight of you are starting on the top level.
01:58There, you're going to be fighting it out up close and personal in an intense 30-minute cook-off.
02:04It's going to be literally pan-to-pan combat.
02:10It's a whole different ballgame.
02:11Teamwork definitely left the building.
02:14Interesting.
02:14I've got to shift a little bit.
02:15I've got to get a little more serious.
02:17And my wife and kids and my mom depend on me to bring the bacon home, and that's what I'm
02:23going to do.
02:23The best dishes are going to earn the right to start on the top level next time.
02:28And those chefs, they'll be done cooking for the day.
02:32For those of you who drop to the middle, we'll face another epic cook.
02:36And this time, you'll only have 25 minutes.
02:41The remaining chefs will drop to the basement for final cook.
02:45For survival, your time also will be slashed to just 20 minutes.
02:51One of you will be leaving the competition today.
02:54Make sure it's not you.
02:57It's going to be tight up there.
02:58Eight chefs.
02:59A lot of elbows to avoid.
03:01Stay focused.
03:02Remember what is on the line.
03:05Who signed me up for this?
03:08You guys ready?
03:09Yes, chef.
03:10Head to the elevator.
03:11I'll see you on the top floor soon.
03:13You got this.
03:15Let's go.
03:15Good luck.
03:16Good luck.
03:25Let's go.
03:26The competition has absolutely kicked up a notch.
03:29I'm feeling the competitiveness.
03:31Woo, woo, woo.
03:33And the vibe and energy is very, very different.
03:38All right, everyone.
03:39How we doing?
03:40We're good.
03:40All right.
03:42Let's bring it over here.
03:43Let's chat real quick while we have a second.
03:44Yes.
03:45Everyone's been up here a couple of times, right?
03:47So you know you got all the best tools.
03:48You have the best ingredients.
03:50The mission today is pretty simple, right?
03:52You have to make the best next level dish to start your individual climb from here out.
03:57I want everyone to know that I'm up here for each and every one of you, right?
04:01This is not Team Blaze anymore or Team Arrington, Team Ramsey.
04:04I'm here for everyone's individual success.
04:07I want you to stay up here.
04:08Yeah.
04:08All right?
04:09That's right, chef.
04:09Okay.
04:10Let's line it up on the door.
04:12A lot of moving bodies in the kitchen.
04:14I mean, wow.
04:15Eight chefs.
04:15Honestly, if there's a round you want to get out, this is the round, right?
04:18Oh, without question.
04:19The platform, it's about to descend.
04:22Actually, actually, there is one more thing.
04:25Oh, no.
04:27Andy.
04:27Yes, chef?
04:28That pin's not going to help you anymore.
04:30Damn.
04:30Hand it over.
04:32Oh, I was hoping it wouldn't come to this.
04:35You worked so hard for that.
04:36You're not immune from elimination today.
04:38Damn.
04:39The platform is moving.
04:41When the light goes green, it is go time.
04:43For two of you, you'll stay up in this kitchen.
04:57Go!
04:59Hey, protein first.
05:00You got prawns, John Dory.
05:02You got the best ingredients up here.
05:03I am first to the platform, and I see A5 Waggys shining down with heavenly light.
05:10Give me that.
05:12This grab is insane.
05:15We're all shoving, and I see those scallops.
05:18Wow.
05:19Did you see Cole jump on that platform?
05:21Nice.
05:2120 seconds left.
05:23You need a starch, a protein.
05:25I just keep grabbing whatever else I see.
05:27You got lettuces, parsnips.
05:28If you need it, I need it more.
05:30Butternut squash, rice.
05:32The platform is blasting.
05:34Oh, my gosh.
05:34And I'm left with the last protein.
05:36John Dory.
05:37I've never tasted it, never heard of it.
05:39I don't know what ocean he swims in.
05:41John Dory's a jerk.
05:42Balsamic vinegar.
05:43Grab it or regret it.
05:46Man.
05:46Nothing left.
05:47Demi-gloss.
05:48Demi-gloss for a sauce right here.
05:50Grab it or regret it.
05:51Grab it, Jared.
05:52Wow.
05:53Okay.
05:54All right, listen.
05:55Earn your spot to stay on the top level.
05:57You have 30 minutes, and it starts right now.
06:00Okay, okay.
06:02I don't know much about a little John Dory.
06:05Oh, my goodness.
06:06I've got to calm down.
06:07John Dory's incredible.
06:09Just take a breath.
06:11You can do this.
06:12Yeah, she gets nervous.
06:14Does she?
06:14Yeah.
06:15Gabrielle, what are we up to?
06:17You got the toro.
06:18Yes, Chef.
06:19God, that's a great protein.
06:20That's a $200 piece of toro.
06:23Okay, on the toro, you're treating it like wagyu.
06:25Mid-rare max.
06:26Max, rare, rare.
06:28This is premium stuff, and I have never, ever cooked it.
06:33You got ginger, you got soy.
06:34You, like, grab all the Japanese ingredients.
06:36I did my best.
06:36Let's go.
06:38Darian, what do you got?
06:39So I got lobster.
06:40Okay.
06:40Some couscous.
06:41Like a lobster tagine with some mushrooms in there.
06:44Okay, got it.
06:44Butter and squash as well to fold it into it, too.
06:47Don't overcook the squash.
06:48Yes, Chef.
06:48All right, let's go.
06:50Fascinating to see them all cooked together for the first time since those auditions.
06:54You feel protective of your mentees, don't you?
06:56Absolutely.
06:57Okay, Jared, what do we got?
06:59We got these red prawns.
07:00We're going to throw these heads in right now.
07:02Oh, my God.
07:02Look at the size of Jared against.
07:04I mean, he could literally put Richard in his bib like he's a baby.
07:08A little butter and oil here just to get a little toast and roast on the prawn heads.
07:11And what is the sauce?
07:12Prawns rice.
07:12I guess I'm going to go with a little mirin sake and pan sauce.
07:15Arnold Schwarzenegger and Danny DeVito.
07:18Elevated dish, though, Jared.
07:19Elevated dish.
07:20Team Blaze, I'm letting them ride on their own.
07:23They're flying solo for the first time.
07:25I pushed them out of the tree, and we're going to see who can fly.
07:29What do we got, dude?
07:30A tortang toulon, Filipino base.
07:32Pretty much like a Filipino eggplant omelet.
07:33And a veal.
07:34It's my wife's favorite Filipino dish, so this is an homage to her.
07:38Dude, just do you, Christian, okay?
07:40Yes, Chef.
07:41All right, we're seven minutes down.
07:43Seven minutes down.
07:44Andy, how are we doing over here?
07:45I've got a duck breast, Chef.
07:47I'm searing this.
07:48You're going to use these cherries for the sauce?
07:50Yes, Chef.
07:50Cherries are going to really, really work.
07:51Cherry and grapefruit.
07:52Keep going while I'm talking to you.
07:53Reduction.
07:53Okay, got it.
07:54You don't want to cook again.
07:55You don't want to be under pressure.
07:57You want the best dishes right now.
07:58Why did we pick a protein we have never made before?
08:03Come on, Andy.
08:03Andy, calm down.
08:05Cover it, cover it, cover it, cover it.
08:07Oh, my God.
08:10Ten minutes down, only 20 minutes left.
08:12Okay, how are we doing, Cole?
08:14Well, don't have a lot.
08:16I have some scallops here.
08:17I'm going to make a lemon and mint kind of gremolata.
08:20Here I am just trying to make something out of nothing.
08:24Maybe we stack the flavor, so you have maybe charred leeks.
08:27Yes.
08:28And the leek vinaigrette or something like that.
08:29Yeah.
08:30Keep going, keep going, though, please.
08:31Thank you, sir.
08:31Man, Richard's busy up there.
08:32I've never seen him work this hard since he first started styling his hair.
08:38All right, Connor, what do we got?
08:39All right, pasta clearly.
08:40I got the wagyu strip.
08:41Okay.
08:42I'm thinking a little sage brown butter, classic.
08:45Okay, the pasta's classic, sage brown butter with a strip, not necessarily classic.
08:49Okay.
08:49But keep talking to me about it.
08:50I got lemon, sage, butter, mushrooms.
08:52I think that could be a beautiful foundation.
08:54Yeah, I love the pasta dish.
08:56Okay.
08:56I'm trying to figure out where the steak comes.
08:58It's just going to be a steak next to this beautiful pasta.
09:01I have a pasta dish, and I have a steak.
09:04I don't really have one cohesive dish.
09:08Okay, listen, I'm going to buy this, okay?
09:11Okay, I'm with it.
09:12Thanks.
09:12Okay, let's go, let's go.
09:13Two of the best things on the plan.
09:13You have water boiling for the pasta?
09:15Right there.
09:15Okay, got it.
09:16I'm trying to scramble to see how I can, you know, create a through line between these,
09:20because if I don't, I'm cooking again, and I'm one step closer to fighting for my life here.
09:25The corner, I'm concerned about.
09:27The vision doesn't make sense.
09:28Like, where are we going?
09:29Don't really serve a pasta in New York Strip.
09:31Two dishes.
09:32It's too delicate.
09:3316 minutes left.
09:34Danielle.
09:35Yes, chef.
09:36Have you cooked John Dory before?
09:37I have never cooked John Dory before.
09:39Okay, he's a very particular man, John Dory.
09:41I have no idea about John Dory, but I do know that fish loves crisp.
09:46So if we could get a pistachio crust on this, it could be a home run.
09:49How are you cooking the John Dory?
09:51I'm going to crust him with this.
09:53What is she doing?
09:54Why would you want to crust it?
09:55Because I just don't want it to feel lowbrow.
09:57It's elevated.
09:58It's such a luxurious fish.
10:00You don't need to flour egg-washed breadcrumb.
10:02No.
10:02Get that fish crusty.
10:12Danielle's in trouble.
10:14I like crusting on both sides.
10:15Okay, then you know what?
10:16You're going to crust?
10:17Commit to it, right?
10:17We commit to the crust.
10:18Okay, it's seasoned correctly.
10:19Yes, chef.
10:21Ten minutes left.
10:22Hey, chef.
10:24I need help.
10:26Oh, bless her.
10:27It's a little bit panicked.
10:28Come on.
10:29I've been so focused on the duck, the sauce is kind of just falling by the wayside.
10:33This is good.
10:34You don't need a lot of sauce, but we do need to reduce it.
10:36You can save it.
10:37You can save it.
10:37You can save it.
10:38This cook is like an obstacle course.
10:41It's one thing after another, and I'm like, when is this going to let up?
10:46And it's just not.
10:48How are we doing on the toro?
10:49Doing all right.
10:50I just laid it down.
10:51You just laid it down.
10:52Okay.
10:52Yes, chef.
10:53Rare.
10:53Rare?
10:54Yes, chef.
10:54No more than mid-rare.
10:55Kiss, kiss.
10:56Right?
10:56Okay, so pay attention to that.
10:57Yes, chef.
10:58Wow, she needs to not overcook that toro.
11:00I know.
11:00Oh, my goodness.
11:01Wow.
11:01That would be sacrilege.
11:02I can feel Chef Ramsay watching me from afar, just like, she better not f*** that up.
11:11It's not browning the way I want it to.
11:13Okay.
11:13We just don't want to overcook it, right?
11:15Okay.
11:16We got to start cooking with a little instinct.
11:18You're not robots, okay?
11:19Yes, sir.
11:19This is the job that's going to be saved from AI.
11:22Yes.
11:22Because robots can't move like this.
11:24They can't take.
11:25What the hell is he talking about AI?
11:28Is he worried about losing his job to a bot?
11:31Seven minutes left.
11:33Okay, let's go on these scallops, yeah?
11:35Try to get a golden brown.
11:36Yes, chef.
11:37Where's the rest of this dish?
11:38Where are the leeks?
11:39Where's the leek?
11:40It's made into a sauce, chef, and then I crisp them up there.
11:42I love it, Cole.
11:43You're bringing it together.
11:44All right, chef.
11:45Danielle, the puree's grainy.
11:47Yeah, well, he's not a full puree.
11:49He's a mash.
11:50Okay, well, let's go.
11:51The puree, he's a great mash.
11:53He's not a puree anymore.
11:54Oh, boy, he's a mash.
11:56Because if it's a puree, Gordon's going to be like, what a shame.
12:00Jared, how's the rice?
12:01Good.
12:01Okay, is it cooked?
12:02It looks a little under, dude.
12:04Is it all right?
12:05Yep.
12:05Yeah, it's good.
12:05Okay.
12:06How's the lobster?
12:07We're good?
12:07Looking good.
12:08I'm wasting too much time on this.
12:10That duck breast is stressing me the hell out.
12:15Four minutes left, only four minutes.
12:17Gabrielle, your toro is resting.
12:20Yes, chef.
12:20You're going to slice that like a tataki?
12:22Yes, chef.
12:23Okay, let's go.
12:23Let's go.
12:24If this protein is overcooked, you're done.
12:28Like, you're absolutely done.
12:29You're just going to go straight across.
12:31Yes, chef.
12:31It's a beautiful strip, and you're going to lay it and fan it out.
12:33Let's cut one piece and take a look.
12:37Oh, look at that.
12:38It's like butter.
12:39That looks beautiful, doesn't it?
12:40It does look good.
12:41Two minutes left.
12:42Start plating.
12:46Plate, you have this.
12:47One-thirty left.
12:49Half of you aren't plating.
12:50Let's go.
12:51Okay, a little bit of zest.
12:52I like it.
12:53Any herbs?
12:53I have a couple herbs there, chef.
12:55I didn't have time to slice them.
12:56No worries.
12:56You're good.
12:56You're good.
12:56Sixty seconds left.
12:57Jared, are you going to make it?
12:58Yep.
12:59Jared, are you going to make it?
13:00Yes, chef.
13:00Connor, you good?
13:01Yes, chef.
13:02Christian, you good?
13:03Yes, chef.
13:03I don't know what it is.
13:04It looks great.
13:05Got to get everything on the plate.
13:09Five, four, three, two, one.
13:13Stop cooking, everyone.
13:15Let's go.
13:15Woo!
13:20Wow.
13:21Aisha, Gordon, welcome back.
13:23What a cook.
13:24The energy.
13:24Yeah.
13:25Really well done.
13:26Let's get into it.
13:27We're going to start right here.
13:28This is Darian's butter poached lobster with a butternut squash and mushroom tagine.
13:34Wow.
13:35Couscous delicious, light, fluffy.
13:36The actual lobster, I think it needs 60 seconds.
13:39Just thinking about portion size, right?
13:41There's a lot of couscous for a small amount of lobster, but this works.
13:46All right, next up, we have coals, seared scallops with leeks three ways.
13:51Simple, elegant, scallops cooked beautifully, pretty good.
13:55When you don't have a lot of ingredients, if you can use one ingredient two or three times
13:58in different ways, that's really, really smart.
14:00All right, next up, we have Gabrielle's sesame-crusted toro tataki with beets and a sesame ginger sauce.
14:09Delicious.
14:10Beautifully done.
14:11This carrot salad's delicious.
14:12The toro's cooked beautifully.
14:14Yeah, I mean, it's almost like, Gabrielle, you went shopping at a Japanese market, so all the flavors work.
14:20Okay, next up, we have Connor's wagyu strip steak with a little bit of a homemade fettuccine with sage-brown
14:26butter and mushroom.
14:27It's rustic, it's charming, but the steak is the hero.
14:30Good job.
14:31Thank you, Chef.
14:31I feel like it's two good dishes.
14:33Do they belong together?
14:34I'm not quite sure, but the steak is cooked excellent.
14:36Yes, Chef.
14:37Okay, next up, we have Danielle's pistachio-crusted John Dory with a celery root mash and a butter sauce.
14:45We were sort of screaming at the screen when we saw flour egg-washed breadcrumb with such a Rolls-Royce
14:51of a fish, it doesn't need that coating.
14:53But it's actually quite delicious.
14:56The puree at the bottom, either make it really nice and velvety and silky or go rustic.
15:01This is kind of in between.
15:03Next up, we have Jared's mirin sake-glazed prawns with a prawn head rice.
15:10Some pickled radicchio.
15:12That prawn, delicious.
15:13Really good.
15:14Rice needs another 30 seconds.
15:16I'm glad you got the pickle in that radicchio because it really does lift the sweetness of the prawns.
15:20Next up, we have Christian's veal cutlet with a Filipino-inspired omelet and a lemongrass salsa verde.
15:30And some veal-fat roasted potatoes.
15:33I love this dish.
15:35Veal's cooked beautifully.
15:37But it doesn't need the truffle.
15:39You're like a kid in a candy store.
15:40Oh, 100%.
15:41And just narrow it down because some great flavors in here, but there's like three dishes in one going on.
15:46All right, lastly, we have Andy's crispy-skinned duck breast with a cauliflower puree chanterelles and a cherry grapefruit sauce.
15:56Great.
15:57And duck.
15:59I have no idea if this duck is cooked properly.
16:02I know I don't have the immunity pin anymore, so I got to stay.
16:06I got to stay in the top kitchen.
16:11All right, lastly, we have Andy's crispy-skinned duck breast with a cauliflower puree chanterelles and a cherry grapefruit sauce.
16:21Great.
16:22And duck.
16:29Duck is cooked beautifully.
16:35And this is a great expression of how you make a puree.
16:39The texture and the viscosity is really pleasant on the mouth.
16:42Thank you, chef.
16:43This is a really elegant, well-executed plate.
16:45You know the drill.
16:46We got to discuss this.
16:47Have a chat amongst yourselves, and we'll be back in a second.
16:50Thank you, chef.
16:51Ooh.
16:53The puree on the duck, I got to say, it's probably the most beautiful puree of the season.
16:56Textbook.
16:56Andy cooks, I think, a little scared.
16:58But technique-wise, sauce is beautiful and glazed.
17:01Great execution of simplicity.
17:03Kind of a perfect dish.
17:04It is.
17:05The torta tuna tasted beautifully, by the way.
17:07Really beautiful.
17:09Connor cooked that New York strip beautifully.
17:11Rolling out fresh pasta.
17:13It's not easy.
17:13Scots were cooked beautifully.
17:15Scots were cooked beautifully.
17:16I thought it was lacking an element on the dish.
17:18It was very simple, very safe, but delicious.
17:20Yeah, but isn't that the way to get yourself out of here?
17:22I know it's not what you wanted, but, like, you got something incredible on there.
17:26Thank you, guys.
17:26Like, I'm just, I'm hard on myself.
17:28Yeah.
17:28You're doing great.
17:29All right.
17:29Yes.
17:31Okay, everyone, bring it on back, and let's line up.
17:33Now, this is a big deal, right?
17:35Two of you are going to remain safe from cooking for the rest of the day, and you earn yourself
17:39a spot in the top-level kitchen.
17:41The next challenge, you know how important that is, right?
17:44All right, the first dish that earned their spot to stay in the top-level kitchen is Gabrielle.
17:57Oh, what a relief.
17:59What a sweet, sweet, sweet relief.
18:01And I'm all done for the day, like, going to lunch.
18:04Really, really great use of ingredients.
18:06Thank you, chefs.
18:07The next dish who is safe is Andy.
18:18The duck was sublime, perfectly cooked.
18:21The puree was silky.
18:22The sauce was glossy.
18:23Really, really well done.
18:24Thank you, chefs.
18:26Wow!
18:27Woo!
18:28I want plout nine.
18:30Plout 100.
18:33The rest of you, head to the elevator.
18:36Here we go.
18:37Love y'all.
18:38Love you guys.
18:38Killed it.
18:39I'm just disappointed.
18:41Cole, turn around, baby.
18:43And it just sucks, because I know that I'm better at first.
18:46Thank you, chef.
18:47Looking again, guys.
18:48Go, guys!
18:50Ah!
18:54Let's go, guys!
18:58Woo!
18:58Welcome to the middle level.
19:00Here we go.
19:01Your time to fight.
19:03Keep your spot in this competition.
19:05Middle kitchen.
19:06It's time to lock in and just put something stunning together.
19:10Today's not the day to be in the basement.
19:12Let me tell you that.
19:13Okay, guys.
19:14Hands on the elevator.
19:15We love you boys, but...
19:17No, yeah.
19:17We love you guys.
19:19But we room for the girls today.
19:21Your challenge in this kitchen,
19:22it is to take average grocery store ingredients, okay,
19:26and turn them into something amazing.
19:29Yes, chef.
19:30Platform is coming, guys.
19:36Go, go, go, go, go!
19:37Go, go!
19:39I see this chicken breast.
19:41I'm like, oh, it's mine.
19:42Christian's hands go on it, too.
19:43Top.
19:44Top.
19:44Chicken breast.
19:45I'm not letting this go.
19:46I don't know who grabbed it first,
19:47but that is my chicken.
19:49Oh, f***!
19:50That little brat really did me dirty.
19:53Let's go, guys.
19:54Grab ingredients.
19:55Now, I have a swordfish,
19:56and shruck her, I have never cooked a swordfish.
19:59Grocery store ingredients.
20:01I got my eyes set on this skirt steak.
20:03I see some more catty pasta.
20:04I'm going to take that.
20:05Five seconds.
20:06If I nail this, I stay in this competition.
20:09Bow buns.
20:10Let's go!
20:14Bow buns.
20:15Like, why would I grab a bow bun?
20:18I never cook bow buns,
20:20but I had so much going on in my head,
20:22I just blinked on this one.
20:27All right, guys.
20:2825 minutes starts right now.
20:3025 minutes.
20:31Let's go.
20:32Connor, what are you making?
20:33I got a beautiful salmon.
20:35I'm going to make an apricot chutney.
20:36I'm going to make a fresh slaw to go with it.
20:38I think this is everything I need
20:40out of the top little dish, right?
20:41God, my mom makes the best damn chutney
20:43every Thanksgiving.
20:44You got some great flavors.
20:45Thank you, Chef.
20:46It surprises you, and it's beautiful.
20:48I feel that right now.
20:49I feel like it's me and my mom on the plate.
20:52I'm feeling really good.
20:53Does this have to be fully cooked
20:54the whole entire way through?
20:55Swordfish is very tricky.
20:57You definitely do not want to overcook it.
20:59What about a sesame crust?
21:00Sesame crust is beautiful, right?
21:01So you can make sure it's cooked through.
21:03Yes, Chef.
21:05We've lost a lot of good people.
21:06And we're going to lose someone else today.
21:09It's so hard to tell who's coming out of there.
21:11Honestly, it's so hard to tell.
21:13Darian, what are you thinking?
21:14Got some corn, some chilies.
21:17Got some cod.
21:18I'm going to have pan-roasted cod
21:19with a nice tomato, tamarind, light sauce.
21:22Love that.
21:23Darian, what's the goal in this competition?
21:24What is your dream if you won?
21:26It's just, you know,
21:27to have a better life for me and my family,
21:29you know what I mean?
21:29Because I grew up in a house with, like, 23 people.
21:32Yes.
21:32No electric, nor any water.
21:34So now I'm here.
21:35I have an opportunity to make a dream a reality.
21:38Growing up in Jamaica and coming here,
21:41it's this whole different lifestyle, man.
21:43Like, sometimes you just eat bread
21:46and drink water and go to bed.
21:47My mom always tell me,
21:49do what you can with what you have.
21:51And we always make that work, man.
21:53It's always in the back of my head.
21:55I'm just here to represent
21:56for people who look like us, you know?
21:58Immigrants that don't think it's possible
22:01to make their dream come true, you know?
22:03I'm going to show them that it's possible.
22:04You get this and you earn this today.
22:06Yes, sir. Thank you.
22:08All right, Cole, what are you thinking?
22:09Hand-seared pork,
22:10and then I'm going to do, like, an apple chutney,
22:12and then I'm going to do a shaved Brussels sprout slaw
22:15to go on my bao bun.
22:16Awesome.
22:17Ooh, bao buns? Yum.
22:18That's going to be incredible.
22:20She's got to focus just, like, honestly,
22:22on, like, a sauce to tie it all together.
22:24Yeah.
22:25Be careful on the cook of your pork.
22:27I'm nervous about overcooking
22:29or undercooking this pork chop.
22:31The pressure is definitely getting to me.
22:33You're turning that emotion into focus.
22:36You got it?
22:36Yes, chef.
22:37I know you can cook.
22:38Let's go, Cole.
22:40Guys, five minutes down, only 20 minutes left.
22:43Yes, chef.
22:43Christian, what did you grab, chef?
22:44What is your dish?
22:45I got, I'm going to do a crispy seared chicken skin
22:48fanned out with a cheesy polenta
22:50with a crispy haystack fries.
22:51Beautiful.
22:52Christian, I've been waiting
22:53to get back in the kitchen with you.
22:55If you would have avoided that truffle,
22:57you would be up there.
22:57And less rice.
22:58I was so close to being on the top.
23:01I need to make sure I am the number one dish
23:03and try to remember less is more.
23:06Work with intention, okay, chef?
23:10All right, what's the cooking process here?
23:12What are you working on?
23:12Working on the steaks here,
23:14and we got pasta in the water.
23:15I'm nervous about Jared.
23:16I just don't know.
23:18I am too.
23:18I feel like we just learned from Connor.
23:21Connor, that steak and pasta.
23:22Yeah.
23:23Doesn't work out.
23:25What's the writing on your finger?
23:27Oh, Psalm 23.
23:28Okay.
23:29Yeah.
23:29I mean, mine says chef.
23:30C-H-E-F.
23:32I love the life that I've been given.
23:34I'm so fortunate and blessed.
23:36A lot of people could probably put me in a box
23:37being a former professional football player.
23:40And now I get to show my kids
23:42that no one can put you in that box.
23:43They'd be wrong to.
23:44You can do it.
23:46All you have to do is take a determination,
23:49keep a full heart, and let it rip.
23:51Not too overcooked, okay?
23:52Not overcooked at all.
23:54Seven minutes left, guys.
23:56Yes, chef.
23:58Guys, I don't know about you,
23:59but top two dishes up here, right?
24:01Yes, chef.
24:02I already have so much going on,
24:04and I have to steam these bowel blends,
24:06and my mind is all over the place.
24:10How you doing, Connor?
24:11Doing good.
24:11I got my salmon in.
24:12I'm working on that slaw.
24:14Connor, you cook like you went to culinary school.
24:17Tasting along the way.
24:18Well, I didn't even come close to culinary school, chef.
24:20I know.
24:21You cook like it, though, right?
24:22Appreciate it.
24:23Just under four minutes, guys.
24:25Be careful with the chicken breasts.
24:27There's not a lot of fat in there, right?
24:28Yeah, so I'm butter-basting the B out of it.
24:30Yes.
24:30Butter-basting the B out of it.
24:32Two minutes left, guys.
24:33Start plating.
24:35Come on, guys.
24:36Drive to the end.
24:37Beautiful.
24:41Glaze before you put it in the bowel bun.
24:44I don't think she has a sauce.
24:47She's got to have a sauce.
24:49I had so much going on in my head
24:51that I completely forgot about the sauce.
24:5460 seconds, guys.
24:56It's too late in the game to fix it.
24:58Save yourself a trip to the basement.
25:00Put it together, guys.
25:01Let's go.
25:03Final touches.
25:06Five, four, three, two, one.
25:11Hands up, guys.
25:11Hands up.
25:12Hands up.
25:19Richard, Gordon.
25:21Let's go.
25:22Well done.
25:22Tough with five minutes less.
25:24Let's get that absolutely clear.
25:25Those grabs are getting even more critical.
25:28Shall we?
25:29Absolutely.
25:30Okay, starting with Kohl's pork loin bao bun
25:34served with a charred corn salsa
25:36and shaved Brussels sprouts.
25:42Pork's cooked beautifully.
25:43It just needs more sauce.
25:45I mean, I'm a sucker for bao.
25:47I always order it.
25:48I think it could use a little bit of glaze
25:50to sort of finish the dish.
25:52Mm.
25:52It's definitely lacking a sauce,
25:53and the pork is slightly overcooked.
25:56It needs to be outstanding,
25:58and it's not, like, it's just not my best dish.
26:04Next up, Jared's dish.
26:06Seared skirt steak with orquete pasta.
26:09Served with a pecan crumble.
26:11It's a good pasta dish
26:13and a good steak dish.
26:15It doesn't really come together, though,
26:17as one cohesive dish.
26:18Skirt, very, very difficult to cook.
26:20Unforgiving, but it's cooked beautifully.
26:22I love the cheesiness in with the pasta.
26:25If anything, I would have just shaved the skirt steak
26:27and sort of run it through the pasta
26:29as opposed to sticking the steak on top of it
26:31so it's more of a cohesive dish
26:33as opposed to two separate items.
26:34Makes sense.
26:35Really important when you're cooking pasta
26:37to give it a good stir.
26:38Some of the orquete seems like it's stuck together,
26:40so some bites are undercooked
26:42and some are over.
26:44Okay, next up, we have Christian's cheesy polenta
26:47served with a pan-roasted chicken breast
26:49as well as a caramelized summer squash
26:53finished with crispy potato.
26:55Beautifully done, well-executed,
26:57four things on the plate,
26:58and every item on that plate done properly.
27:01Congrats.
27:02Thank you, Chef.
27:03I would never know that this is Christian's dish
27:04because it doesn't have 18 different ingredients on it,
27:07but it's really, really cohesive
27:08and it's smart and it's balanced.
27:10Mm.
27:11Okay, next up, we have Danielle's sesame-crusted swordfish
27:16served with a cabbage slaw and bok choy.
27:22Swordfish cooked beautifully.
27:23Let's get that absolutely clean.
27:24That's a tough one, this one,
27:24but you've done it justice.
27:26There's one thing missing in the sauce.
27:28Yeah, I mean, I love the idea of grilled or seared fish
27:32with a coleslaw.
27:33To me, it's missing something creamy
27:34to sort of bring those things together.
27:36It's a little unbalanced.
27:38Next up, we have Darian's pan-roasted cod
27:41served with a tomato tamarind sauce,
27:44charred corn relish with roasted potatoes.
27:48Crispy skin, delicious cod, glistening.
27:51Look at the glistening on that cod.
27:53Man, I mean, Darian, this is your best-looking dish
27:55that you've done in this competition.
27:56It's a composed plate.
27:58I thought the sauce was maybe a little too sweet,
28:00but the potatoes sort of really help.
28:02Thank you, Chef.
28:03Okay, and lastly, we have Connor's seared salmon.
28:07This is served with an apricot chutney and an apple slaw.
28:11I like all the individual elements of this dish.
28:14It's a good slaw.
28:14Salmon's cooked well.
28:15I like the chutney.
28:16To me, it's looking for one other ingredient
28:19to sort of bring some respite to the sweetness.
28:22Sure.
28:22I got a bit nervous when you mentioned the word apricot,
28:24but because of the heat and the slaw,
28:26the apricot and the salmon works beautifully.
28:28Good job.
28:29Thank you, Chef.
28:30Please, God, please, mentor us.
28:32Give me the rest of the day off, please.
28:35Wow.
28:36This is not going to be an easy decision.
28:38Please have a chat amongst yourselves and give us a minute.
28:41Thank you, Chef.
28:42Wow.
28:43This is going to be tough.
28:44Yeah, it's going to be tough.
28:45First off, the chicken paletto.
28:47I mean, holy shit.
28:48And he stood back.
28:49He analyzed the dish and he thought about it.
28:51I love cooking, but I don't feel like cooking again.
28:53I actually like the salmon with the apricot, I'll be honest.
28:55Just like the cod, they're both pretty sweet dishes.
28:58Yeah.
28:59I actually prefer the cod.
29:01The baba, what a shame.
29:02Cole has such potential.
29:04Oh, she's such a good chef.
29:06Incredible.
29:06My goodness me.
29:07Trust me.
29:08You don't want to go in the bathroom.
29:09This is an individual challenge.
29:11I don't know what's left for me down there.
29:13Ooh.
29:14Shall we go?
29:15Yeah.
29:16It's good.
29:17Very good.
29:17All right, friends.
29:19Short time.
29:21First, I just want to say really great job, all of you.
29:24The first dish who has earned safety and starting their individual competition in the middle level is...
29:35Christian.
29:36Thank you, Chef.
29:37Congrats.
29:38Oh, my God.
29:39That felt good.
29:41That's what happens when I listen.
29:42You see what happens when I listen?
29:43Good job.
29:44Thank you, Chef.
29:45And the next dish who's earned safety is...
29:52Darian.
29:53Thank you, Chef.
29:55Congratulations.
29:56Thank you so much.
29:57I can't wait to go and call my wife.
29:59I'm going to listen.
30:01I'm safe.
30:03There's also a third dish that earned their spot to stay in this middle-level kitchen.
30:10And that was cooked by...
30:19There's also a third dish that earned their spot to stay in this middle-level kitchen.
30:27And that was cooked by...
30:31Conor.
30:33You're staying.
30:35Unbelievable.
30:37Just when you think you're down and out and revving up for another one...
30:42Oh, thank you, Chef.
30:45To my mom, the chutney goddess, like, thank you for not just making some basic cranberry sauce on Thanksgiving.
30:52I felt like I was cooking with her today.
30:57Jared, Cole, and Danielle.
30:59You're headed to the basement with me.
31:02Yes, Chef.
31:03One final shot.
31:05Let's go.
31:05I want to prove to my kids that I'm going to leave it all out there.
31:08You always get back up when you're down.
31:10You never think about that last thing that happened.
31:12Come on.
31:12We got this.
31:13Yes.
31:13Heads up.
31:14You recenter.
31:15You look forward.
31:16And you execute.
31:17Good luck, everyone.
31:19Let's go, Jared.
31:19Let's go.
31:19Let's go.
31:20Good luck, Danielle and Cole.
31:20I have not been in an elimination cook yet, and I am nervous.
31:25Get organized, okay?
31:27I just need to keep putting one foot in front of the other and show up and show out, because
31:32I'm not ready to go home yet.
31:3320 minutes.
31:34Okay, it's going to go fast.
31:36Yes.
31:36Sadly, one will cook for the very last time.
31:39Make sure it's not you.
31:40This is it.
31:41This is my final opportunity.
31:43Line up.
31:44I love Cole and I love Jared, but I am staying in this competition.
31:49I want this.
31:53I know the ingredients coming down that platform are not going to be pretty, so we need to
31:58elevate those ingredients.
32:00This is a make it or break it moment.
32:02The very best of luck to all of you.
32:04Last chance to stay in that competition.
32:06Let's go.
32:07Yes, Chef.
32:08Last shot.
32:09On your mark.
32:10Get set.
32:14Let's go.
32:15Let's go.
32:15Let's go.
32:15Let's go.
32:16Let's go.
32:17Let's go.
32:17Let's go.
32:18I see frog's legs, chicken carcass, cod head.
32:22Wait, what?
32:23Frog legs?
32:24That's crazy.
32:25I just have to get a good protein.
32:27Chicken carcass.
32:28Frog's legs.
32:29Really good.
32:30I'm going for the frog legs, and I know exactly what to do with them.
32:34I see this cod head.
32:35He's saying, Jared, pick me.
32:37I just got to grab it.
32:38Come on.
32:39Grab, guys.
32:40Ten seconds, ladies.
32:41Danielle, can we go to grab, girl?
32:42Yes.
32:43Let's go.
32:43Oh, my gosh.
32:45Quick grab.
32:47Yes, well done, well done, well done.
32:49OK.
32:49Good.
32:50Yes.
32:51We're limited in ingredients.
32:53We're limited in plateware.
32:55I don't want this.
32:57You ready?
32:57Yes, chef.
32:58Yes, chef.
32:5820 minutes.
32:59Start now.
33:00Let's go, guys.
33:01Look at it.
33:02Look at it.
33:03Let's go.
33:04Woo!
33:05Right, Danielle, what are you doing with these chicken carcass?
33:07OK, so I have this beautiful little guy right here.
33:09I feel like an herb, a delicious herby rice.
33:11Like lots of herbs and fun.
33:12And I've got mushrooms, too, which I immediately think about a little chicken and rice.
33:16Yeah, good.
33:16I feel like if I could get this guy going on the grill, he could perhaps cook in 20 minutes.
33:20Good.
33:20But if you're going to cook that on the open grill, it's got to go on straight away.
33:22Yes, yes, chef.
33:25Is this hot enough?
33:30The grill, not nearly hot enough.
33:33That's not going to go.
33:35I really am wondering, like, do I have enough time for this?
33:37I'm nervous about Danielle's chicken, though.
33:40That's not going to cook.
33:41They got 20 minutes, yo.
33:43To cook chicken fully on the bone in 20 minutes, you need a miracle.
33:48Oh, my goodness.
33:49Right, Colt, what did we get?
33:51I got frog legs, chef.
33:52I'm going to do some fried frog legs.
33:53I'm going to do grits, and then I'm going to make a little tomato gravy to go on top,
33:56chef.
33:57Love that.
33:57Let me use the fryer here to fry those frog legs, yes?
33:59Yes, chef.
34:00This is the best grab I've had all day.
34:03I'm completely in my comfort zone, and I'm making food that's close to my heart.
34:07I love frogs, I have shit.
34:08Oh, they are so ****.
34:09It's like swampy chicken.
34:11Yeah.
34:11Let's go, Colt, let's go, champ.
34:12Okay, she's looking focused.
34:14She's a killer, but if she's in the wrong mindset, it affects her head.
34:16Yeah.
34:17I just need to drop these now.
34:19Nobody outbeat me on those top levels, but me.
34:22That's what got in my way, and I can't let that happen again.
34:24There's no room for mistakes, because I'm not done yet.
34:27What'd you grab?
34:28All right, we got cod's head.
34:29We're going to do a cod's head carbonara.
34:31I got parm here.
34:33Got the spaghetti noodles.
34:34Small.
34:34When I was a lunch lady and I was making pasta, I did a lot of Cachawi Pepe for the
34:38kids at
34:38school.
34:39They absolutely loved it, and carbonara is like the cousin to Cachawi Pepe, so there's
34:43some good inspiration going into this dish.
34:45And these card joints here, this is money here.
34:48Cut off the thins, yeah?
34:49There's a little cheek in there as well.
34:51Just going to saute them, get them in with some, finish them with a little brown butter.
34:54Exactly.
34:54It's time to lay it all out there, right?
34:55I'm here for my family, I'm here for my kids, and I would be a fool not to drain myself
35:00and give it every single thing I have inside me.
35:04Guys, we're halfway.
35:06Ten minutes down, ten minutes to go, yes?
35:07Come on, start moving.
35:09I start in the chimichurri.
35:11Come on.
35:12Woo!
35:13Chicken rice Peruvian sauce feels cohesive.
35:16If the chicken can cook properly, I've got this.
35:19Come on, baby.
35:21Woo!
35:21There we go.
35:24Let's go, guys.
35:24We've got this.
35:25Come on.
35:27Chef, can you taste my grits?
35:28I think they're a little salty.
35:31They are a little.
35:32I need to fix this right now.
35:34I will not go home because of salty grits.
35:37Butter.
35:37Butter?
35:38Mm-hmm.
35:40We are down to our final five minutes.
35:43Okay, spaghetti drained.
35:45Nice.
35:48So look at me.
35:49Here, face it one more time.
35:51It's not cooked.
35:53Yeah.
35:54Yeah?
35:56It's going back in with the pasta, guys.
35:58Oh, no.
36:00The last thing you need is uncooked pasta.
36:03Yeah.
36:03My spot in this competition rides on this pasta being done perfectly.
36:08Okay.
36:09Right, bring it home.
36:10Okay.
36:11Three minutes to go, Butter, yeah?
36:12You've got to go.
36:13Good.
36:15Keep that all the way to the very end.
36:17There is a real possibility when 20 minutes is up that this chicken could be raw at the bone.
36:22Last two minutes, guys, yes?
36:23Waiting now.
36:25Bring it home, please.
36:27Jared, get it on the plate.
36:2960 seconds to go.
36:31I have to stay here.
36:33I need to stay here.
36:34I've absolutely come too far.
36:36My family's at home.
36:37So much sacrifice went into me to be able to even get here.
36:42Now we've got to go.
36:43I can't go home.
36:5130 seconds to go.
36:52Oh, my goodness.
36:53Come on, baby.
36:55Come on, Danielle.
36:56Come on.
36:57Get on the plate.
36:5920 seconds.
37:00Fish on there now, Jared.
37:01Let's go.
37:01Come on, Jared.
37:02Come on.
37:03Come on.
37:03Oh, my gosh.
37:04Just put him in there.
37:06Come on, guys.
37:07Final push.
37:08Five, four, three, two, one.
37:12And stop cooking.
37:13Well done.
37:15Man.
37:16Oh, my goodness me.
37:17Come here, you.
37:18Oh, you gave it your best.
37:20You know that.
37:21You gave it your best.
37:22Come on.
37:25Naisha, Richard, welcome back.
37:27What an incredible 20 minutes that was.
37:30You gave everything you've got into these three dishes.
37:34Shall we start?
37:35Yes, please.
37:35This is Cole's dish, French-inspired frog's legs, dredged buttermilk marinade, seasoned over grits and a Creole tomato stew.
37:48Really, really smart.
37:49You know, southern food, it's a little bit of the bayou, but the polenta is buttery and delicious.
37:54Frog's legs are cooked well, and the gravy's great.
37:56I'm tasting joy.
37:58This is a delicious dish.
37:59Every component of the dish is spot on.
38:03The mentor's comments are heartwarming.
38:06I think I could be safe, but also, these other two chefs cooked their asses off.
38:11Next up, this is Jared's crispy cod, cheek carbonara, finished with a raw egg.
38:19Another really, really soundly executed dish.
38:22It's cod onara, you know, it's creamy, it's salty, it's delicious.
38:27So smart to use the cod cheek, the best part of that head.
38:30I love the richness that's coming from that egg yolk.
38:33Really fun moment to make the dish interactive.
38:36Clever dish, plain to your strengths.
38:37I think the pasta's cooked beautifully.
38:40Well done.
38:41Last up, this is Danielle's take on a Peruvian-style chicken, rice, and a herb sauce.
38:50Is the chicken cooked?
39:04Chicken's delicious, caramelized, roasted, everything you want.
39:07I'm still shocked.
39:0820 minutes is cooked beautifully.
39:11Yeah, the rice is flavorful, and that sauce is pretty magic right there.
39:15It's got, like, mojo vibes.
39:16I like it.
39:17I cooked with my heart and soul.
39:19This was me to a T, and I'm so proud.
39:23I am blown away.
39:25We've got a very important decision to make.
39:27Have a chat amongst yourselves.
39:28Excuse us, please.
39:31Here we go, guys.
39:31You guys did a really good job.
39:33We left it out there.
39:34Wow.
39:35So, three incredible dishes.
39:37They're all cooking for survival, and you can taste it.
39:39Yeah.
39:40Have you taken a gotcha cheek out before?
39:42Oh, that's cool.
39:43We have to separate one dish from those three that is sadly leaving tonight.
39:47It's a tough one, guys.
39:4920 minutes was crazy.
39:52Shall we?
39:52Yeah.
39:55We have three good dishes.
39:57Let's get that absolutely clear.
40:00It's down to the details.
40:04The chef who's leaving us tonight
40:10is...
40:15Jared.
40:16Oh.
40:20Yay.
40:23What a big guy.
40:24It was a great run, man.
40:25This is a blow.
40:27And it wasn't anything wrong.
40:30It was what you had to go up against.
40:33For someone who's already had such a successful career,
40:36for you to rise the way you did, unbelievable.
40:41I'll be honest, though.
40:42You did have the advantage over every other contestant with the grab.
40:45Okay?
40:46Yeah, I mean, Jared, dude, I just want you to know
40:48that you're an incredible teammate, man.
40:50You inspired me.
40:51You did your three kids back home incredibly proud.
40:54You did all of the kids at school really, really proud, dude.
40:58And I just want to let you know,
40:59I'll block for you any day you want, brother.
41:01Hey, I appreciate it.
41:02I feel like it was Coach Blaze.
41:03It was a joy.
41:04And I'm filled with gratitude to be standing here
41:07and just honored to be a part of this competition
41:09and be amongst cooks and chefs like yourselves.
41:13You know, I've done some things that feel like it's the opportunity of a lifetime.
41:18But this really feels like it is one of those opportunities of a lifetime.
41:21And I loved every second of it.
41:23We're going to miss you, bud.
41:25Please say goodbye to fellow chefs.
41:27Thank you, sir.
41:28Good luck.
41:28You did such a good job.
41:29Good luck.
41:30He's just the best, man.
41:32Big guy.
41:33We love you, man.
41:34Yeah, we love you, BJ.
41:37I've started over 100 games in my career,
41:39taking some L's along the way.
41:41A lot of wins, too,
41:42but it seems like the lessons that you learn from those losses
41:47help you move forward even more than those wins.
41:50Get me emotional, dude.
41:51Get me emotional.
41:52Be proud, dude.
41:53Be proud, man.
41:54Be proud, dude.
41:55I came into this as a former NFL player.
41:57Go get him.
41:58A former lunch lady.
41:59And now I feel like I'm leaving it as chef.
42:05Well done, you two.
42:06Come on.
42:07Way to fight all day long.
42:08You cooked three times today.
42:10There's an advantage.
42:11Absolutely.
42:12It's made you both better.
42:14Next time we see you,
42:16I want you to be careful.
42:17Okay.
42:17Because you may find yourselves in hot water.
42:20And honestly, you've got to use your noodle.
42:24Good night.
42:25Heard.
42:25Okay.
42:26Congratulations.
42:27Thank you, chef.
42:28Good job, Michael.
42:28Thank you, chef.
42:30Let's go.
42:30Noodle of a time.
42:31Baby girl.
42:33Good job.
42:38Next time on Next Level Chef.
42:41One of the oldest foods in existence.
42:43Noodles.
42:44Send nudes, please.
42:45Not those kind, but send nudes.
42:47What do you think, man?
42:47I haven't cooked duck yet.
42:48You can be grabbing all the ducks.
42:50You don't take the duck.
42:50F***.
42:51Woo!
42:53That's what we're doing now?
42:54Tongue is approaching.
42:55Holy crap.
42:56Was it on my bingo card?
42:57No.
42:57Ah!
42:58Don't cry.
42:59Don't cry.
42:59Don't cry.
43:00This is hard.
43:01I think that might be the most memorable dish of the season for me.
43:05I thought the shrimp was a mess.
43:08Wow.
43:12I thought the shrimp was a mess.
43:14I thought the shrimp was a mess.
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