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00:01Previously on Next Level Chef.
00:02You'll be working with one of the oldest foods, noodles.
00:05Thin nudes, please, not those kind, but thin nudes.
00:08Tongue is approaching.
00:09Holy crap.
00:10Was it on my bingo card?
00:11No.
00:12This is hard.
00:13I know they're going to taste it, and they're like,
00:15wow, I don't even want to taste the other dishes.
00:17Danielle, Andy, Christian, you're cooking for survival.
00:20Ah!
00:21Someone's going home today, dude.
00:22I just want to make sure we're not getting too coffee over here.
00:24The dish I'm sending home is the scallops.
00:26Danielle.
00:27And tonight, we are celebrating America's 250th birthday.
00:32Happy birthday, America.
00:33We want to taste that American spirit tonight.
00:36Two sips, you're going to be on your back.
00:39What's this big spill?
00:41USA!
00:42USA!
00:43I wish to play.
00:45I'm going to kill him.
00:56I wish to play.
01:05Let's get up.
01:06Welcome back, guys.
01:08Come on in.
01:08Back from work.
01:10Woo!
01:11Right, all of you, listen up.
01:13We are celebrating something very special tonight,
01:17because this year marks America's 250th birthday.
01:21How cool is that?
01:22Wow, that's amazing.
01:24That's amazing.
01:25This 4th of July, we celebrate two and a half centuries
01:28of culture, innovation, and of course, delicious food.
01:33Hmm.
01:33Andy, your favorite American classic,
01:35what would it be?
01:35Oh, mac and cheese.
01:37Love that.
01:38Cole, how about you?
01:39Some good old Southern fried chicken.
01:41Oof.
01:41Connor, what's your favorite?
01:43It's got to be smoked barbecue.
01:44Love that.
01:45OK, ready for your next challenge?
01:47Now, to celebrate America, we are throwing a star-spangled
01:50cocktail party.
01:51Ooh.
01:52You'll all have 30 minutes to create
01:54a plate of next-level appetizers,
01:56worthy of toasting America's 250th birthday.
02:00Listen, all of the best dinner parties
02:02start with happy hour, right?
02:03Serving those incredible small plates packed
02:06with big flavor that set the tone for the evening.
02:09Think Nashville hot chicken bites, Philly cheesesteak
02:12egg rolls, and those incredible mini crab cakes.
02:15Today, we're looking for elevated American classics.
02:18We want to taste that American spirit.
02:20I love snacks.
02:22I love little tiny plates.
02:23So I am ready to play.
02:26In this competition, as you know, right,
02:29your talent in the kitchen determines where you cook.
02:32And based on that last challenge, Cole and Darren,
02:34you are headed to that top level with me today.
02:39All right, let's go.
02:40Let's go.
02:40Let's get it.
02:41I'm expecting fireworks.
02:43Yes, Chef.
02:44Gabrielle and Connor, you're cooking on the middle level
02:46with me today.
02:47Let's do it.
02:48Christian and Andy, you're in the basement with me today.
02:52Honored.
02:52Nice.
02:53I believe in you.
02:55Cole, you won the time token in the last challenge.
02:59You have to decide how you're going to use it to your best
03:02advantage.
03:03Are you going to take the 10 seconds,
03:06use it for yourself at the platform so you can grab some
03:09extra ingredients, or are you going to take the 10 seconds
03:13away from one of your fellow competitors,
03:16any competitor on any floor?
03:19My mindset is like, I have this time token,
03:24and I'm wondering if I should choose violence.
03:29So, Cole, what's it going to be?
03:31Chef, I thought long and hard about this all night,
03:38but I'm going to keep the 10 seconds for myself.
03:40If I outcook everyone, then I want it to be on my own merit,
03:43not because they felt like they had a leg down.
03:45Right, so Cole and Darren, very best of luck.
03:48Head to the elevator.
03:48I'll see you shortly.
03:50Thank you, Chef.
03:51Let's go.
03:51Let's go, Cole.
03:52Let's go, Darren.
03:59All right, where are you winning?
04:00I want to go right here.
04:01Right here?
04:02Yeah.
04:02I'll go right here then.
04:03OK, but the final is in sight.
04:05This is like, you know, that last stretch
04:07of that 100-meter dash.
04:09It's like we're right here at the finish line.
04:11If I take any second to look back at somebody else,
04:14I could literally trip and fall over myself.
04:16We came here to get our cool.
04:17Let's stay together, all right?
04:18Let's stay together.
04:20I am trying to do everything in my power
04:22to make sure that I am in that top three.
04:24All right.
04:32I've never been over here.
04:34Let's cut.
04:36Do you want to go first?
04:37I would like to.
04:39Would you like it?
04:39Yeah.
04:40Let's go first.
04:41Let's go first.
04:44Let's go.
04:46Let's go first.
04:47Let's do it.
04:47Let's go first.
04:47Let's go first.
04:48Wow.
04:51Was that necessary?
04:53Are you proud of yourself?
04:56That was not a kind thing to do.
04:59Cramping legs.
05:00I think I pulled a muscle.
05:04Something ain't right.
05:05Ooh, that does hurt.
05:13Andy, let's go, Andy, let's go.
05:15Let's go, Christian.
05:16All right.
05:17You got this, dude.
05:18Let's go, Andy.
05:19Nice to look after her.
05:21How are you guys feeling?
05:22I'm feeling ready, chef.
05:23Amazing.
05:24Setting the tone for the party.
05:25That's right.
05:26Keeping that festive energy, right?
05:28Let's go.
05:28We worked much with small bites, big flavors.
05:31Yep, 100%.
05:31Absolutely.
05:32Fourth of July, Independence Day.
05:34Honestly, our favorite holiday.
05:35Yeah, it's a nice inspiration point, right?
05:37Yeah.
05:37Three perfect, beautiful bites.
05:39Woo-hoo!
05:40Yes!
05:41I'm fired up.
05:42Fireworks, fireworks.
05:44USA!
05:45USA!
05:46USA, baby!
05:47Let's talk about America.
05:49Uncle Sam.
05:51The Statue of Liberty.
05:52Screaming eagles.
05:54Coast to coast.
05:56The Shining Seas.
05:57The Bustling Plains.
05:59The Big Cities.
06:01Oceans.
06:02Farmers.
06:03I just went through every page of the U.S. Passport.
06:06You know what the challenge is?
06:07You guys are from California and Florida.
06:09Yes, chef.
06:10You get the opportunity to sort of showcase where you're from, even better.
06:13Absolutely, chef.
06:16Let's go, John.
06:17Let's go.
06:18I have got the A team up here.
06:20Yes!
06:20Come on, man.
06:21I appreciate you, chef.
06:21You good?
06:22Yes, chef.
06:22Excellent.
06:23So you have 10 seconds.
06:24Yeah.
06:25All on your own.
06:26Being up here, chef, I feel like we trip ourselves up because all the ingredients are still here.
06:31So it's hard to see everything.
06:32So I really want to take that 10 to, like, see.
06:34It's a competition.
06:36Top six, top five, semifinal, finale.
06:39You've got to get in there.
06:40Yes, chef.
06:40OK, so every cook is all about getting in there to finale.
06:44Every day I'm getting closer and closer to that $250,000.
06:48Line up, please.
06:49Yes, chef.
06:50Here we go.
06:50But for me, it's a mentorship for me.
06:53I want to be a better leader, manager, a better chef.
06:57I need that mentorship.
06:58USA!
07:00USA!
07:01Get ready, Carl.
07:02Backboard's moving, guys.
07:03On your mark.
07:04Get set.
07:05Go, Carl.
07:06Go.
07:07You've got lobster there.
07:09Chicken lollipops.
07:10It's beautiful.
07:11I'm just going to go to the...
07:12Five seconds.
07:12Immediately the first thing that came to mind is southern fried chicken, wings in a sauce.
07:16It's very American, very traditional.
07:19It's going to give almost backyard barbecue vibes.
07:21Go, Jared.
07:22Let's go.
07:23Go, go, go on, man.
07:24We've got filet.
07:25Oh, my goodness.
07:26There's so much to choose from.
07:28You've got shrimp.
07:29I grabbed shrimp.
07:30No, I don't want no shrimp.
07:31What do you get, bud?
07:32You know what?
07:33Protein white.
07:33Is that filet?
07:34I'm going to put the...
07:35I'm going to put it back.
07:36I'm going to get the filet instead.
07:37Filet.
07:38And I got the tenderloin instead.
07:39You've got to grab some ingredients, man.
07:41Grab some ingredients.
07:42Let's grab something.
07:43Lettuce cups there as well.
07:44Lettuce, pistachio, bacon, jalapeno, peanut butter.
07:49What am I going to do with this?
07:51A patriotic dish.
07:53Go.
07:53Three beautiful plates.
07:55Proteins.
07:55You've got lobster tail.
07:56I'm grabbing lobster.
07:58Look for a base.
07:59Look for a base.
07:59You've got empanada dough.
08:00I plan on making almost a lobster donut.
08:03You know, we're taking them to Southern California, and we're taking them to the beach.
08:07I see shrimp, and I'm like, that's exactly what I want.
08:10I wanted to make Maryland-style crab cakes, and now I am making shrimp cakes.
08:15Five seconds.
08:17Caviar, absolutely.
08:18How did that get here?
08:19I need it.
08:20Grab it or regret it.
08:21Grab it or regret it.
08:22Leave it for the basement.
08:23Let's go, guys.
08:25Go.
08:26Go.
08:26Go.
08:26Go.
08:27What's your protein?
08:28I see the ground pork.
08:29Maybe I want to do a burger, and that's very American.
08:33I got little sausages.
08:35I got croissante dough.
08:36I'm immediately thinking, huh, pigs in a blanket.
08:40Chili.
08:41Holy, my bad.
08:42You have lemon here, citrus.
08:44Good job.
08:45Good job.
08:46Way to grab.
08:47America's toast to $2.50.
08:50Yes, chef.
08:50Your 30 minutes starts right now.
08:53All right, Andy, what did you grab?
08:54I got some beautiful ground pork.
08:56Beautiful ground pork.
08:56I'm going to do a pastrami rub in there.
08:59So, a pastrami meatball.
09:01What are we thinking?
09:02So, I'll kind of do like a play on a burger with using this as my base and do a
09:07cheesy potato
09:08on there as well, chef.
09:09Okay, classic Americana.
09:10Yep.
09:10Love it.
09:11Chef, I'm making pigs in a blanket.
09:13Christian.
09:13Breakfast pigs in a blanket.
09:15Breakfast pigs in a blanket.
09:17Elevated cocktail bite, right?
09:19Yeah, chef, I got some croissante dough, which I need to open up and find out how that works.
09:23Pigs in a blanket is an American staple.
09:25I want, like, 100 of those at a backyard boogie.
09:30Christian, why are you limping?
09:32From running to the station.
09:34Christian, there's two chefs here.
09:35I need to run.
09:37Necessarily.
09:38It's a competition, chef.
09:41Okay, toast to America.
09:43Celebrate that 250th birthday.
09:45All right, chef.
09:46Keep it cute.
09:47Keep it delicious.
09:48Right, Carl, what's the dish?
09:49What are you doing?
09:50I am going to do a deep fried, double fried chicken lollipop.
09:54Nice.
09:54And then I'm going to make a beautiful, like, peach and soy glaze to go on top.
10:00Love that.
10:00Love that.
10:05What the hell was I grabbing?
10:07I got a little filet.
10:08What are you thinking?
10:09So I'm going to make, um...
10:12How are you going to elevate this?
10:13How are you going to lift this thing to the next level?
10:14I don't want to be the guy, like, I don't know what's happening, you know what I mean?
10:19American classic, like...
10:21What the f*** am I going to make with this?
10:23You've got to get it together.
10:25F*** them.
10:29How are you going to cook the beef?
10:31I know I didn't have the best grab.
10:33I have this much to work with.
10:35Um, salt and pepper, hard to in the pan, medium rare.
10:38Yep.
10:38I'm going to cube it up, though.
10:40Okay, but you're going to cube it up first?
10:41First.
10:42Don't forget, this is, um, 4th of July's celebration.
10:44Yes, chef.
10:45So I don't know if you want to cook, like, little lettuce cups, where you put the beef,
10:48the grape, the bacon in there, you lift it up and eat.
10:51So it's a sort of an amazing canapé.
10:54Don't fall behind.
10:55Get going now, okay?
10:56Yes?
10:56Yes, chef.
10:59All right, Connor, what did you get?
11:01I got the empanada dough.
11:02I got lobster, I have corn, I have everything for a chunky corn salsa.
11:06It's going to be California-style cooking right here.
11:08It's almost like an open-faced pepusa.
11:10How do you celebrate the 4th, Connor?
11:12Man, at the beach, Madden Beach, California.
11:15Why did I know you were going to say that, dude?
11:16You already know I'm in the ocean, so...
11:18Why did I know you were going to say that?
11:19Nothing beats fireworks over the pier, sitting at the ocean after a long beach day on the
11:254th of July.
11:26Cut up these knuckles.
11:28Okay.
11:28This is the sweetest part of the lobster.
11:30Beautiful, chef.
11:30You're making a little lobster knuckle sandwich, you know what I mean?
11:33I got two older brothers, I'm used to a knuckle sandwich, chef.
11:35Let's do it for them, okay?
11:36Let's do it.
11:36How do you like to celebrate the 4th, Gabrielle?
11:39Oh, we do crabs, yeah.
11:40In Maryland?
11:41In Florida.
11:42In Florida.
11:42Hell yeah.
11:43Let's go.
11:44Being able to kind of like pay homage to my family roots and taking it back to like this
11:48Maryland-style crab cake, that's super cool for me.
11:52The key is making sure that we get a beautiful shape on these shrimp cakes.
11:55Are these too big?
11:56No, because they'll cook down, yeah?
11:57They'll cook down a little bit.
11:58I think no larger than that, okay?
12:00Okay.
12:01Guys, I love the smell down here.
12:03Very patriotic.
12:06All right, Andy, what are you putting into your mixture?
12:08Pastrami flavors?
12:09Pastrami flavor.
12:09Amazing.
12:10Just make it really nice and juicy.
12:12Beautiful.
12:13So it's moist.
12:14All right, Christian, what are you working on?
12:16I'm working on my filling.
12:18A little cheese on there.
12:19How's the 4th of July meaningful to you?
12:21Honestly, it's actually really emotional because this is the holiday I proposed to my wife.
12:26In New York, first time in New York, and I went in with a bang.
12:30I went to my homie's rooftop, and under the fireworks, I asked her to be the love of my life.
12:39Emily, she's been proud of me since day one.
12:41She's been my number one supporter in every cook, in my journey.
12:46She pushed me to join this competition, and without her, I would definitely not be here today.
12:52This whole thing is for her.
12:53That's beautiful, and you can feel that emotion in the dish, right?
12:55Thank you, thank you, chef.
12:56Very nice.
12:58Give me a little brown seasoning here.
13:00Sexy.
13:03Something exciting to help celebrate the 4th of July.
13:06Tell me about the dish.
13:07What are you doing?
13:08Toasties, pistachio.
13:09Toasted pistachio, and a little bit of bacon crumble as well, right?
13:12Yes, chef.
13:13Focus on getting that beef done now, okay?
13:15Yes, chef.
13:16Cole, how are those lollipops?
13:17Chef, I'm dropping this chicken right now, and these onion rings.
13:23Guys, here's a mid-round drop.
13:25Oh, what's a birthday party without a toast?
13:28Literally.
13:29A wonderful cocktail to help celebrate the 4th of July.
13:32I see that bourbon right there.
13:34I'm going after that.
13:36Peaches and bourbon.
13:38Chef's kiss.
13:39Match made in heaven.
13:41It should pair with your dish, okay?
13:44Jamaican rum.
13:45Something exciting.
13:47The platform is on its way, and it's stocked with a full bar.
13:52Tequila, tequila, tequila.
13:53The platform's coming down.
13:55That's all I need.
13:55Something that's going to work with your dish.
13:57It's a lobster bomb.
13:59We're at the beach.
13:59There's only one option.
14:01Ten seconds left.
14:02This is like, do the most fun thing that you could possibly imagine that you genuinely want
14:06to have.
14:09A daiquiri?
14:10Come on.
14:11Who doesn't want a daiquiri?
14:12It's so fun.
14:15I don't know about this.
14:17All right, well, let's see.
14:18Guys, here comes the mid-round drop.
14:20Grab ingredients to make a cocktail or a mocktail to pair with your dish.
14:26Ooh, this is so nice.
14:27A mid-round cocktail?
14:30Let's toast America.
14:31Happy birthday, America.
14:36Oh, that was fast.
14:40Ooh, what is that?
14:41Come on, let's go, guys.
14:43Let's go.
14:47I'm going to brush my teeth with this.
14:49What kind of booze did you grab?
14:50What's your spirit?
14:51I got creme de menthe, but I thought I'd grab whiskey.
14:53So you grab ginger ale and you grab creme de menthe?
14:55Yeah.
14:56I think you're going to have to make your own beverage with this cucumber.
14:59You can juice that.
15:01Yes, sir.
15:03Woo!
15:04It's a cocktail party.
15:06So we're making...
15:07A strawberry margarita with a grapefruit twill, some fresh mint.
15:10Okay, dude, you got all the ideas.
15:12You got all the ideas.
15:13Now we just got to execute, right?
15:14Now let's execute, baby.
15:15You know what?
15:16I have everything to make a beautiful daiquiri.
15:18Okay, love it.
15:18Boom, okay.
15:19Yeah.
15:19Hey, a daiquiri in Florida and a margarita in California?
15:23Yes, sir.
15:24Let's go.
15:24Come on.
15:25Come on.
15:26Let's go.
15:27And you have the empanada dough already cooking?
15:29Let's got it right now.
15:30It's going in.
15:33Let's pull it in.
15:34Let's pick up the pace a little bit, okay?
15:37Let's execute.
15:38Come on, Gabby.
15:3915 minutes down.
15:40We're halfway through.
15:41I got to revisit my cakes here.
15:44What do you mean, revisit?
15:44I'm not doing good.
15:45They need more breadcrumb.
15:47They need more breadcrumb.
15:48Okay, got it.
15:48These two.
15:49We have breadcrumb?
15:50Yes, chef.
15:50Right here.
15:51I'm praying that this first batch works, but I'm not going to lie.
15:56I can see the crack coming down the middle and the side.
15:59It's not going to maintain that round, plump shape.
16:03You do want to be able to pick it up.
16:07Exactly what I did not want to happen to my shrimp cakes is currently happening.
16:19You only need three.
16:20Yep.
16:21You're going to cook them right in this pan?
16:22Yep.
16:23I'm, like, starting from scratch at this point.
16:25Let's get these cakes done.
16:26Let's go.
16:27There is really no room for error.
16:29We got to go.
16:30We got to go.
16:31Ten minutes left.
16:32Ten minutes.
16:33Three perfect portions, okay?
16:35Yes, chef.
16:36Coming out the fryer.
16:37Okay.
16:38Time to celebrate America.
16:40Let's go.
16:41USA!
16:42USA!
16:43Yes, sir.
16:44USA!
16:45USA!
16:47Who the is that?
16:49USA!
16:50USA!
16:53That Richard Blake.
16:54Again, awesome.
16:55I'm going to kill him.
16:56I'm going to kill him.
16:58I want you to stay up here in the top, okay?
17:02Yes, chef.
17:03You grew up in Jamaica, right?
17:05Which part?
17:06Carringdon.
17:06I love that.
17:07Country.
17:08I love that.
17:09I have a dear friend there.
17:11You probably heard Usain Bolt.
17:12Oh, really?
17:13Yes.
17:14We played soccer multiple times.
17:16No way.
17:16Did you play?
17:17I played soccer all my life, too.
17:18I got injured and I have to stop.
17:20I blow my knee out.
17:21Wow.
17:22I can't play it, so I just, you know, turn to cooking.
17:24And I want to be a chef, and you're the first person.
17:27Like, Usain, cooking, you know what I mean?
17:28I'm like, you know what?
17:29I want to be like you one day.
17:31Love that.
17:31Yeah.
17:32I love that.
17:33You can't inspire me to be me right now.
17:35I've been waiting for this moment for years just to chat with him.
17:39And we were chatting and cooking.
17:41I'm like, this is amazing.
17:42What position do you play?
17:43Defense.
17:44Last man, sweeper.
17:45It's the same here, left back.
17:47Oh, really?
17:47Left back.
17:48Yes.
17:49Left footed, that's naturally left footed.
17:51You don't normally see those at all, I'm telling you.
17:54That's my guy right there.
17:55It means I'm a guy for a reason, you know?
18:00I made four to taste the ugly one.
18:02This is the ugly one.
18:04Those blankets are looking sexy.
18:06Guys, do not forget the cocktails.
18:08You do not want to save it to the very end, right?
18:14Don't forget your plates as well, guys.
18:16Got it, chef.
18:17Is there a spoon, like a metal spoon?
18:20In the basement?
18:25My knee.
18:26The mocktails taste so refreshing.
18:28I'm going up to the top.
18:31What's the sauce for your dish?
18:33Um, if you have time to make a beautiful aioli,
18:35you shouldn't be ready already.
18:37It has to be a statement piece, right?
18:39You're trying to secure your spot at Next Level Chef.
18:42I know you're on one leg, but sometimes it'd be like that, man.
18:45This is a pirate show now.
18:46You know what I mean?
18:46Hit that with some acid.
18:48I got the immersion blender.
18:49Let's go, let's go.
18:49At first, I was like, it doesn't need a sauce
18:51because it's just so good.
18:52And then she says, you got time to make an aioli.
18:54And I was like, you're right, you're right, you're right.
18:55Damn right.
18:57Five minutes left, okay?
18:58Now we focus on executing.
19:01What's going on, dude?
19:02You don't have to work one-handed.
19:04What are we doing with those?
19:05No, no, I'm going to cut them up.
19:05I'm going to juice the limes in here.
19:06Let's go, let's go.
19:07Time's running out.
19:08You want the cocktail to be pretty.
19:10Gotcha, chef.
19:11You feel good about these cakes that are in here?
19:13Yes, chef.
19:13Golden brown.
19:14It doesn't need to be crazy brown, right?
19:16Beautiful.
19:16Just remember, we're going to put caviar on top as well.
19:18Yes, chef.
19:18Right?
19:19Okay, listen.
19:19I love it in here, but the only thing that's missing is fireworks.
19:22You know what I mean?
19:23Let's keep up the pace.
19:24Yes, chef.
19:24Yes, chef.
19:26The lobster's tasty.
19:27Did you taste it?
19:28Tasted it.
19:32And get to the top kitchen.
19:33Yes, chef.
19:34The cocktail should be done.
19:35Don't wait for the last second there.
19:37Oh, chef.
19:38It's good?
19:39That's .
19:40Okay, I love it.
19:41Strawberry margaritas.
19:42Let's go.
19:44What kind of cocktail are you thinking, Darren?
19:46A rum puncher or something.
19:47That's what we drink.
19:48I like it in Jamaica.
19:50Yes.
19:51Jamaican rum.
19:52Yeah.
20:00Caramelized onion.
20:01It's not a flavor that you would normally put in a cocktail, and I think that's going
20:05to pair really nicely with my chicken lollipops.
20:09Chef, can I get you to taste one of these wings that I have done?
20:13Beautiful.
20:14They look great.
20:15They just started floating there.
20:17I love that.
20:17Yeah, look.
20:18Cooked beautifully as well.
20:19Fried chicken just holds such a historical reverence in American history, Black American
20:27history, and I think that's what's really important for me to celebrate today.
20:32I don't have anything green, but...
20:34It's good.
20:34It doesn't matter.
20:34Honestly, it doesn't matter.
20:36Three and a half to go.
20:37We're plating in 90 seconds, guys, okay?
20:39Good show.
20:39Perfect, Chef.
20:42Make sure you're ready, okay?
20:43Oh, no, I have that cocktail, and then I have my ice.
20:45Get your garnishes ready.
20:46Yep.
20:46All right.
20:47Garnish is right here.
20:48Getting this aioli done, and I'm tasting it, and it needs to be a little bit thicker.
20:57Oh, f***.
21:00I mean, f***.
21:0390% of my aioli is on the floor and on my leg.
21:06Adrenaline's kicking in, and first thing I'm thinking is, is there still sauce left?
21:10What's going on over here?
21:11What's this big spill?
21:12The immersion blender tipped over.
21:14We're down the line now.
21:15There's only a few minutes left.
21:20Christian, what's going on over here?
21:22What's this big spill?
21:23Um, the immersion blender tipped over.
21:25But I still have a sauce, Chef.
21:27It's tough in the basement, huh?
21:30That's too salty.
21:30Too salty.
21:31Yeah, you need to add more oil.
21:32Yeah, Chef, oil and sweetness.
21:36Okay, guys, two minutes to go.
21:37Start plating.
21:39Make them look beautiful, okay?
21:41Celebration, remember?
21:42Yes, Chef.
21:44Really beautiful plates, man.
21:45This is a party I want to go to.
21:47One minute left.
21:48You've got to get your cocktail and your dish over to the platform when it's here.
21:5240 seconds, guys.
21:53Platform's coming down.
21:56Dijon mustard on there?
21:57Yes, Chef.
21:58Beautiful.
21:59Come on, platform's here.
22:02Go, go, go.
22:03Don't forget your cocktail.
22:07Andy.
22:10Now, now, now, now, now.
22:16Platform's here, Connor.
22:17Gabrielle, let's go.
22:18It's here.
22:18We've got to go.
22:19It's going to move.
22:20It's moving, guys.
22:21Five seconds.
22:22You're going to miss it.
22:22Let's go.
22:23Let's go.
22:24You got last looks on it?
22:26Last looks?
22:26Last looks?
22:27You got everything?
22:28Go, go, go.
22:29Ha, ha, ha.
22:30Who was it?
22:31It's a lion wheel.
22:33Platform is coming now.
22:34Right, go.
22:34Cole, please, now go.
22:36Go.
22:38Platform's here.
22:38We've got to go, Chef.
22:39Let's go, let's go, let's go.
22:40Got to go.
22:41Well done.
22:44Over here.
22:45Beautiful.
22:47Beautiful.
22:48Well done.
22:51Oh, man.
23:02Mmm.
23:04They look good.
23:05Oh, my goodness me.
23:07The highlight of our day is tasting and devouring these beautiful 4th of July celebrations.
23:12If I was at a party tonight for the 250th, I'd be happy with any of these six plays.
23:17I mean, I'm truly blown away.
23:19Yeah, absolutely.
23:20They look very festive and perfect for cocktail hour.
23:23How about we start on top this time?
23:25Okay.
23:25Please.
23:26First up, these are chicken lollipops marinated in buttermilk done with spicy peach glaze.
23:32And the cocktail on this one is an old-fashioned, with a caramelized peach in there.
23:38I'm going to have to do this proper here.
23:39Yeah.
23:47Mmm.
23:49Onion.
23:51There's onion in the cocktail, and that sounds super weird.
23:55But because the chicken wing is so sweet, it actually really, really works to give this
23:59nice little savory pop to it.
24:01And nothing's more American than a beautiful chicken wing.
24:04This is a fun expression of a cocktail bite.
24:07The glaze is delicious.
24:09It's tangy.
24:09It's sticky.
24:10And the chicken is cooked perfectly.
24:14Next up is a filet lettuce cup with a sancho puree as a dip, served with a Caribbean delight
24:20cocktail.
24:32It's kind of difficult to eat, but the flavor is really beautiful.
24:37Yeah, the beef is cooked really, really well.
24:39You know, we're celebrating American classics.
24:43I'm not sure what the American classic is here.
24:45I mean, I've been in multiple restaurants across the states where lettuce cups are on
24:50the menu as a lovely little appetizer.
24:51And this thing, two sips, you're going to be on your back.
24:56That is delicious.
24:57It is delicious.
24:58All right, let's bring the celebration to the middle floor.
25:02I'm going to start off right here.
25:03This chef made a lobster pupusa with a corn salsa and a spicy aioli and a strawberry margarita,
25:12celebrating classic California flavors here.
25:18Now, these are beautiful.
25:20The lobster is sweet.
25:21It's rich.
25:22It's regal.
25:23It's everything you want from an expensive cocktail party.
25:25Great job.
25:26These are like just these beautiful, pillowy, savory donuts.
25:30I mean, this makes me want to open up a lobster donut truck.
25:36Chef Blaze, I'm going to come knocking at your door.
25:39You might hear a beep, beep outside the door.
25:41You're going to see a big old lobster and a big old donut on top of that truck.
25:46Hop in the passenger and let's cook, baby.
25:49Next up, we have a Maryland-inspired shrimp cake with tomato aioli and caviar, pickled radish.
25:57And then we have a frozen pineapple daiquiri, sort of celebrating Maryland and Florida.
26:06It's hard to pick them up, though.
26:09It's very hard.
26:20It's not looking good for me.
26:26Wow.
26:27This is sunshine in a festive experience.
26:31I love the citrus notes.
26:32I would say just a little less spreading whenever forming those patties.
26:36Yeah, it does need a touch more binding agent because you've got to pick them up when they crumble.
26:40So it's not very practical, but it's a really smart move with the caviar.
26:43It works beautifully.
26:44And the pineapple cocktail, it's the kind of thing I think I'd order with my wife by the pool.
26:48I feel, like, unrealistically okay.
26:52Like, send me out of here with a towel and, like, let me just lay out on the sand with
26:58my shrimp cake and my daiquiri.
27:00All right.
27:01Come down to the cocktail party in ze basement.
27:05First up, we have a pastrami pork slider served with a crispy potato and a parmesan crisp.
27:12The crostini is made from, actually, hot dog bun.
27:15The cocktail is an apple-spiced whiskey sour.
27:20I mean, I'll be honest, I'm a native New Yorker, and I don't really, you know, like this one too
27:25much.
27:27I love this one.
27:30This chef was really smart that there's, like, two dry things, so you can actually eat it like a sandwich,
27:35and it kind of holds together.
27:36This chef cooked with a concept in mind, taking inspiration from a pastrami sandwich, and broke it down into a
27:44fun, small bite.
27:45Great job.
27:45Delicious.
27:47Lastly, we have a nori-wrapped pigs in a blanket.
27:52Wow.
27:53Underneath, a pickled jalapeno aioli.
27:56And the cocktail is a sparkling cucumber mojito, which happens to be spirit-free, so it's a mocktail.
28:03I really love the mocktail, because I'm a mocktail guy myself, and I love the concept of this.
28:08This is a party to me, especially growing up.
28:10The dough is cooked really, really well.
28:13My concern is the sauce is broken.
28:16I like the little pork sausages, and then they're sat in this pool of sauce.
28:21I would have begged for that sauce to go on the side, so the pastry doesn't go soggy and wet.
28:26We're at this point where minor things make a difference, and I should have known better.
28:35We have a lot to discuss, and please don't touch the cocktails.
28:39We'll be back in a moment.
28:40Shall we?
28:42Wow.
28:43Yum, but...
28:45What a party.
28:46Right?
28:47What a party.
28:47We have to sort of break up the party now.
28:49I know.
28:49And we have to dig into the top part.
28:50Let's start with the top.
28:51Okay.
28:52Chicken wings.
28:52I mean, the heat in the dredge, the caramelized canned peaches.
28:56You generally think of wings as a bar food, but this is a way to elevate them.
29:00Exactly.
29:01I mean, the lobster pupusa.
29:02Beautiful.
29:03Who doesn't want lobster at a cocktail party?
29:05And a strawberry marg?
29:06Say less.
29:08That pastrami pork slider for me, it just made sense all the way through.
29:11There's an architecture about it.
29:13You sort of make your own little sandwich.
29:14Super, super smart.
29:15Those are the sandwiches that are so cute.
29:18Sliders.
29:18The beautiful fillet of beef lettuce cups.
29:22A little challenging to eat.
29:23I was a little bit disappointed with the shrimp cakes.
29:26Yeah.
29:27Yours fell apart.
29:28The whole one.
29:28Yeah, just crumbed.
29:29That's such a shame.
29:30Yeah, definitely.
29:32The little pigs in blanket.
29:33I think it was the best idea managed the worst.
29:36Yeah.
29:37You don't sit them in the sauce.
29:39No, definitely not.
29:39My croissant dough was wet.
29:41Same.
29:41Like someone spilled water on it.
29:42You need that dipping moment.
29:45We're all in agreement.
29:46The pigs in the blanket is one of my least favorites as well.
29:48So that's one.
29:49To me, it might be the beef or I guess the shrimp.
29:52Yeah, both of those dishes were definitely hard to enjoy.
29:54I think, I think, I think I would prefer the shrimp cake to the beef lettuce wrap.
29:59I couldn't eat the shrimp cake.
30:00I know.
30:01I couldn't pick it up off the plate.
30:02I'm sorry.
30:03This thing has to be elevated.
30:06Naisha, you're the deciding vote.
30:15Let's go.
30:17Okay, guys.
30:18The three of us agreed that there were two appetizers that were standouts today.
30:22Okay, those two dishes were cooked by...
30:29Connor.
30:31Thank you, Seth.
30:32Good job, my boy.
30:35And...
30:36Cole.
30:39Congratulations.
30:40Top five.
30:42Let's go.
30:46Okay, now we have to figure out who to award the time token to.
30:51We are getting close to the end of this thing, and every advantage I can get, I will take.
30:56Please, give me that time token.
30:58The winner of the time token tonight is...
31:03Connor.
31:05Come on up, dude.
31:06Thank you, Seth.
31:09Well-deserved, bro.
31:10Good job, chef.
31:11Man, I was a blast with you in there, chef.
31:11Love it.
31:11Let's go.
31:13There it is, baby.
31:15Deserve it, man.
31:16I'm going to stick that in the pocket for safekeeping.
31:19See what we'll use it on next week.
31:22Okay.
31:23Two dishes that fell a tad short of the mark tonight that will head into the elimination.
31:29Those were cooked by...
31:35Christian...
31:39...and Gabrielle.
31:44For tonight's elimination cook-off, each of you are going to create your take on America's favorite dish.
31:54The burger.
31:58Execute a stunning burger and fries that can hold its own in a high-end restaurant, and that really celebrates
32:07America.
32:09Both of you will have 25 minutes to cook your elevated burger and save yourself in this competition.
32:15Understood?
32:16Yes, chef.
32:17Yes, chef.
32:17Right.
32:18All of you head to the elevator.
32:19I'll see you in that top kitchen shortly.
32:22Well done, guys.
32:22Thank you, chef.
32:23Good luck, Christian.
32:24Good luck, Gabrielle.
32:25Good luck, guys.
32:30Station, get to station.
32:31Recook, recook.
32:32Let's go.
32:32Let's go.
32:34I know I can complete this challenge.
32:36You don't become next-level chef without completing this.
32:41All right.
32:42Love it, girl.
32:43Everybody else has around me.
32:45They have all gone through this, and they all stand stronger because of it.
32:52Sorry, girl.
32:53All right, guys, come over.
32:54All right, how are you feeling?
32:55I feel good, chef.
32:56Yeah, thank you.
32:56Line up, line up.
32:57How are you feeling?
32:58Good.
32:58And burgers.
33:00First off, we're down to the wire, guys, okay?
33:02Top five place on this.
33:03You're two spots away from finale.
33:05You ready?
33:06Yes, chef.
33:06Let's go.
33:07Come on.
33:0725 minutes, yeah?
33:08Hands on the air, babe.
33:09Let's go.
33:10All right, guys.
33:11Classic burger.
33:15The platform is moving.
33:17On your mark.
33:17Here it comes, guys.
33:18Get set.
33:20Go!
33:22Go, you got it.
33:23Ground brisket, short rib.
33:25Love that.
33:26Nice.
33:26Potatoes for your fries.
33:28Yeah, potatoes!
33:29Potatoes!
33:30Get everything you need to elevate those dishes, okay?
33:32I grabbed the short rib and cheddar, some ketchup.
33:35I want to make a classic American sauce, like almost Thousand Island sauce.
33:38In front of you, yeah, get the cheese, okay?
33:41This sauce is redemption.
33:43Corn, right in front of you.
33:45Where, where, where?
33:45Oh, thank you.
33:46Do you see mayo anywhere?
33:48Mayo, um...
33:49I don't see mayo.
33:52See mayo, that's mine.
33:53I want it.
33:54I keep shouting for mayonnaise, but there's no mayonnaise on the platform.
33:58Unless Christian has it.
34:00Does Christian have it?
34:04Checkmate.
34:05All right, nice plate, Christian.
34:07Four, three, two, one, and stop.
34:13Right, so your 25 minutes starts now.
34:19Right, Christian, what'd you grab?
34:20I got short rib, I got chives.
34:21And those buns, yes?
34:23Yes, chef.
34:23Cheese as well.
34:24You've got a lot of options.
34:26A lot of options.
34:27And a nice cheddar as well, if you want to do two cheese.
34:28No, no, no, I'm picking one of my options, a classic American burger.
34:31Okay, good, good, good, good.
34:32Good love, man, let's go.
34:34How you feeling, Christian?
34:36Feeling good, like I should.
34:40All right, how you feeling, what'd you grab?
34:41I feel good, chef.
34:42I grabbed a lot of stuff.
34:43I'm going kind of Baja-y here.
34:46Okay, good.
34:46Yeah.
34:47I am elevating this burger by adding a lot of flavor that you wouldn't really expect on your burger.
34:55Beautiful, you got avocado, corn, yum.
34:57Beautiful, very Baja.
35:00Gabrielle, I want you to focus on that pate now.
35:02You need to start shaping that thing, please.
35:05Go on, piece of paper on top.
35:08Good, nice and pressed.
35:08If you press it evenly, it will cook evenly.
35:11Yes, chef.
35:11Okay.
35:13Burger mall, it's fire.
35:17Do you want that shape?
35:18Do you want to do a pate or not?
35:18Uh, no, I'm going to ball it and then I'm going to shape it a little bit.
35:21Okay, bud.
35:22Nicely seasoned, guys.
35:24Okay?
35:25All right, Christian.
35:27Nice.
35:30We are halfway.
35:31Yes, chef.
35:3212 minutes to go, okay?
35:34I'm going to do a relish.
35:35Oh, yum.
35:36I love a relish.
35:38A little lemon.
35:39It's plenty of lemon.
35:44I'm making a sweet and spicy aioli.
35:47This is the make it or break it burger.
35:50I want to make sure this elevated American classic stands out to these mentors.
35:55Watch that burger.
35:57Nice, Christian.
35:58Want to put cheese on that?
35:59Yes, chef.
36:03It's got to be even coast-to-coast medium rare.
36:06I need to secure my spot on the top five.
36:09There is no room for error here.
36:10Looks good.
36:12Five minutes to go, yes?
36:16Those look beautiful, Gabrielle.
36:18Drop my fries, please, chef.
36:20Yep.
36:20Twins are up.
36:22Check your sauce now.
36:28It's not good.
36:29What were you trying to make, mayo?
36:31It's a charred corn aioli, but it's loose.
36:33It's not going to work.
36:35It's going to just seep off of this burger bun.
36:39I've already been through that today where they weren't able to pick up my crab cake.
36:43I can't revisit that.
36:46If it's not right, don't serve it.
36:48We are down to our final five minutes, okay?
36:51Deep breath.
36:52You got this.
36:56Oh, I'm scared.
37:02Can I always add one more egg yolk?
37:05Olive oil?
37:05Let it run.
37:06Yeah.
37:07Let it run.
37:07Okay.
37:07A sauceless burger is my risk right now.
37:10I have to save it.
37:11I have to at least try.
37:19Check your bun, Christian.
37:20Buns.
37:21Oh.
37:23I've made many burgers, but this is the most important burger in my life at this point.
37:28It has to be perfect.
37:30You okay?
37:31Yeah.
37:31I got two steps of the bun just in case.
37:33Hi, now you're pan-beamer, man.
37:34Options.
37:35Options.
37:35Good, good, good.
37:40Do you like the sauce, Gabrielle?
37:42Yeah, I like it.
37:42Taste, taste, taste.
37:43Thank you, sweet Darian.
37:45We are down to two minutes, guys.
37:47Let's go.
37:48Start plating.
37:48Bring it home.
37:51I want Richard and Nyesha blown away with these burgers.
37:54Good.
37:54Yum.
37:56Nice and gentle.
37:57Don't break it.
37:58Build it beautifully, okay?
38:00Build it beautifully.
38:01You got this.
38:02Take your time.
38:05Beautiful.
38:06All right, Christian.
38:07Nice clean plate, Christian.
38:09Five, four, three, two, one, and stop.
38:13Well done.
38:14Wow.
38:14Woo!
38:20Nyesha, Richard, welcome back to phenomenal powerhouse chefs and two incredible burgers.
38:27Right, let's start off with this one here.
38:31This is a classic American short rib burger.
38:35With American cheese, crispy onions, sweet, spicy aioli, and fries.
38:40I love a burger that just has meat, cheese, and onion.
38:52You know, it's a little inconsistent in the sear, but sauce is incredible.
38:58The texture of the fries, phenomenal.
39:00Great job.
39:02You know, there's a lot of one flavor going on, and I think the burger is a little bit imbalanced,
39:08but I'm being very particular here.
39:11Got to be.
39:11But it's still delicious.
39:13I mean, this is a restaurant caliber burger right here.
39:17Right.
39:18Next up, this is a brisket patty with pepper jack cheese, a toasted corn relish, and a charred corn aioli.
39:28Visually, I feel like I'm sitting at a burger bar.
39:30This is a really beautiful presentation.
39:38Very thoughtful.
39:39What I love about this burger is the creativity of it.
39:42I love the cook on this, the char on it.
39:44The meat is seasoned really, really well.
39:46And the acidity you're getting from the pickle in there, which is so important for me in burgers.
39:51This is a really thoughtful, interesting approach to a burger, using lots of different vegetables, using a corn aioli.
39:58I just wish there was just a little bit of balance.
40:01It does kind of finish tangy.
40:03Right.
40:04I'm going to ask you to tell me which burger are you sending home, please.
40:10Is it the short rib burger, or is it the brisket burger?
40:14For me, the burger that I'm eliminating is the short rib burger.
40:23Well, the burger that I will be sending home is the short rib burger.
40:36That short rib burger was cooked by Christian.
40:40Great job, chef.
40:42You've been an absolute powerhouse from start to finish in this competition.
40:47Thank you, chef.
40:48Christian, as your mentor for the first part of this competition, dude, you're an absolute force.
40:53This, by far, has been the most exhilarating experience of my life.
40:58But I've also learned a lot from you three.
41:01We're going to miss you, bud.
41:05To just be recognized as someone who can hold their own means the world.
41:14Lace boys, man.
41:16It's a good fight.
41:17Keep that blue up top.
41:18Yes, sir.
41:19Yes, sir.
41:19I will never forget this moment.
41:22It is embedded in my DNA on how I'm growing as a chef.
41:27You're a great cook.
41:28Why are you a great chef?
41:29It is one for the books.
41:31Love you, Christian.
41:32Love you, Christian.
41:34Let's go.
41:38Oh, wow.
41:39Well done.
41:40Good job.
41:41Top five.
41:42Give yourselves a big round of applause.
41:44Come on.
41:48All of you, get some rest, please.
41:53Because next time, the goal is to kick things up a notch.
42:00Good night.
42:01Let's do it.
42:03Thank you, chef.
42:04Congratulations, you five.
42:05Good job.
42:06Good job.
42:06Thank you, chef.
42:08Much love.
42:09Much love.
42:10Good job.
42:11Good job, Cole.
42:12Come on, man.
42:13Much love.
42:14Way to fight, Gabrielle.
42:16My goodness.
42:16Hey, are you three from Team Ramsey?
42:19Jordan's girl.
42:20Jordan's girl.
42:21Yeah.
42:24Next time on Next Level Chef, welcome to the Next Level
42:28Stadium.
42:30Goal!
42:31World Cup fusion dish.
42:34Mexico, Argentina, England.
42:36Second one.
42:37Here we go.
42:37OK, let's think.
42:38Think, think, think.
42:39What are you going to fuse into your dish?
42:40That was a terrible decision.
42:42Is the rice cooked?
42:43Not yet, chef.
42:44Kimchi.
42:44Did we open it yet?
42:45Not yet, chef.
42:46This is absolutely insane.
42:48Please welcome Alexi Lalas.
42:51I believe that we will win.
42:53I believe that we will win.
42:55This is going to go down as my best day, and I've given birth twice.
42:58Thanks.
42:58I believe that we will win.
42:59I believe that we will win.
42:59I believe that we will win.
43:01I believe that we will win.
43:02I believe that we will win.
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