- 6 hours ago
Next Level Chef S05E13
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00:01Previously on Next Level Chef.
00:03You'll be working with one of the oldest foods, noodles.
00:06Thin nudes, please, not those kind, but thin nudes.
00:09Tongue is approaching. Holy crap.
00:10Was it on my bingo card? No.
00:13This is hard.
00:14I know they're gonna taste it, and we're like, wow.
00:16I don't even want to taste the other dishes.
00:17Danielle, Andy, Christian, you're cooking for survival.
00:21Someone's going home today, dude.
00:23I just want to make sure we're not getting too cocky over here.
00:24The dish I'm sending home is the scallops.
00:26Danielle.
00:28And tonight, we are celebrating America's 250th birthday.
00:32Happy birthday, America.
00:34We want to taste that American spirit tonight.
00:37Two sips, you're gonna be on your back.
00:39What's this big spill?
00:41USA! USA! USA!
00:45I'm gonna kill him.
01:06Let's get up.
01:07Welcome back, guys.
01:08Come on in.
01:09Back for more.
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.
01:22How cool is that?
01:23Wow.
01:23Wow.
01:24Wow, that's amazing.
01:25That's amazing.
01:25This 4th of July, we celebrate two and a half centuries of culture, innovation, and of course, delicious food.
01:33Hmm.
01:34Andy, your favorite American classic, what would it be?
01:36Oh, mac and cheese.
01:37Love that.
01:38Cole, how about you?
01:39Some good old southern fried chicken.
01:41Oof.
01:42Connor, what's your favorite?
01:43It's gotta be smoked barbecue.
01:44Love that.
01:45Okay, ready for your next challenge?
01:48Now, to celebrate America, we are throwing a star-spangled cocktail party.
01:52Ooh.
01:53You'll all have 30 minutes to create a plate of next-level appetizers worthy of toasting America's 250th birthday.
02:01Listen, all of the best dinner parties start with happy hour, right?
02:04Serving those incredible small plates packed with big flavor that set the tone for the evening.
02:09Think Nashville hot chicken bites, Philly cheesesteak egg rolls, and those incredible mini crab cakes.
02:16Today, we're looking for elevated American classics.
02:19We want to taste that American spirit.
02:21I love snacks.
02:22I love little tiny plates, so I am ready to play.
02:27In this competition, as you know, right, your talent in the kitchen determines where you cook.
02:32And based on that last challenge, Cole and Darren, you are headed to that top level with me today.
02:39All right, let's go, let's go.
02:41Let's get it.
02:41I am expecting fireworks.
02:44Yes, Chef.
02:44Gabrielle and Connor, you're cooking on the middle level with me today.
02:48Let's do it, Chef.
02:49Christian and Andy, you're in the basement with me today.
02:52Honored.
02:53Nice.
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 advantage.
03:03Are you going to take the 10 seconds, use it for yourself at the platform so you can grab some
03:10extra ingredients,
03:10or are you going to take the 10 seconds away from one of your fellow competitors, any competitor on any
03:19floor?
03:19My mindset is like, I have this time token, and I'm wondering if I should choose violence.
03:29So, Cole, what's it going to be?
03:32Chef, 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, not because they felt like they
03:44had a leg down.
03:45Right, so Cole and Darren, very best of luck. Head the elevator. I'll see you shortly.
03:50Thank you, Chef.
03:51Let's go.
03:51Let's go, Cole. Let's go, Darren.
03:59Okay.
04:00I want to go right here.
04:02Right?
04:02Yeah.
04:02I'll go right here then.
04:03Okay, bet.
04:04The final is in sight.
04:06This is like, you know, that last stretch of 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, I could literally trip and fall over myself.
04:17We came here together, Cole. Let's stay together, all right?
04:19Let's stay together.
04:20I am trying to do everything in my power to make sure that I am in that top three.
04:25All right.
04:33I've never been over here.
04:34Let's cut.
04:36Do you want to go first?
04:38I would like to.
04:38Can you just look it?
04:40Yeah.
04:48Wow.
04:51Was that necessary?
04:53Are you proud of yourself?
04:56That was not a kind thing to do.
05:00Cramping legs.
05:01I think I pulled a muscle.
05:04Something ain't right.
05:06Ooh, 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. Let's go, Andy.
05:19Come on.
05:20Nice. Look after her.
05:22How are you guys feeling?
05:23I'm feeling ready, chef.
05:24Amazing.
05:24Yeah.
05:25Setting the tone for the party.
05:26That's right.
05:26Keeping that festive energy, right?
05:28Let's go.
05:28We worked much with small bites, big flavors.
05:31Absolutely.
05:32Fourth of July.
05:33Independence Day.
05:34Honestly, our favorite holiday.
05:35Yeah.
05:36It's a nice inspiration point, right?
05:37Yeah.
05:38Three perfect, beautiful bites.
05:40Woo-hoo.
05:40Yes.
05:41I'm fired up.
05:42Fireworks.
05:43Fireworks.
05:44USA.
05:45USA.
05:46USA.
05:47Come on.
05:48Let's talk about America.
05:49Uncle Sam.
05:51The Statue of Liberty.
05:53Screaming Eagles.
05:55Coast to coast.
05:56The Shining Seas.
05:58The Bustling Plains.
06:00The Big Cities.
06:02Oceans.
06:03Farmers.
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.
06:10Do you get the opportunity to sort of showcase where you're from?
06:13Even better?
06:13Absolutely, chef.
06:16Let's go, chef.
06:18I have got the A team up here.
06:21Yes.
06:21Come on, man.
06:21I appreciate you, chef.
06:22You good?
06:22Yes, chef.
06:23Excellent.
06:23So you have 10 seconds.
06:25Yeah.
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.
06:33So I really want to take that 10 to, like, see.
06:35It's a competition.
06:36Top six, top five, semifinal, finale.
06:39You've got to get in there.
06:40Yes, chef.
06:41Okay, so every cook is all about getting in that finale.
06:45Every day I'm getting closer and closer to that $250,000.
06:49Line up, please.
06:50Yes, chef.
06:50Here we go.
06:51But 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.
06:59USA!
07:00USA!
07:01USA!
07:01Get ready, Carl.
07:02That ball's moving, guys.
07:03On your mark.
07:04Get set.
07:06Go, Carl.
07:07Go.
07:07Let's go.
07:08You've got lobster there.
07:09Chicken lollipops.
07:10Beautiful.
07:11I'm just going to go to the lollipops.
07:12Five seconds.
07:13Immediately the first thing that came to mind is southern fried chicken.
07:16Wings in a sauce.
07:17It's very American, very traditional.
07:19It's going to give almost backyard barbecue vibes.
07:22Go, Darren.
07:22Let's go.
07:23Go, go, go, 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.
07:32What do you get?
07:33You know what?
07:33Is that plate?
07:34I'm going to put it back.
07:37I'm going to get the filet instead.
07:38Filet.
07:38And I've got the tenderloin instead.
07:40You've got to grab some ingredients, man.
07:41Grab some ingredients.
07:42Let's grab something.
07:43Lettuce cups there as well.
07:45Lettuce, pistachio, bacon, jalapeno, peanut butter.
07:50What am I going to do with this?
07:51A patriotic dish.
07:53Go.
07:54Three beautiful plates.
07:55Proteins.
07:56You've got lobster tail.
07:57I'm grabbing lobster.
07:58Look for a base.
07:59Look for a base.
08:00You've got empanada dough.
08:01I 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.
08:08I see shrimp, and I'm like, that's exactly what I want.
08:11I wanted to make Maryland-style crab cakes, and now I am making shrimp cakes.
08:15Five seconds.
08:17Caviar?
08:17Absolutely.
08:18How did that get here?
08:20I need it.
08:20Grab it or regret it.
08:21Grab it or regret it.
08:22Leave it for the basement.
08:24Let's go, guys.
08:26Go.
08:26Go.
08:27Go.
08:27What's your protein?
08:28I see the ground pork.
08:30Maybe I want to do a burger.
08:31You know, it's very American.
08:34I got little sausages.
08:35I got croissant dough.
08:37I'm immediately thinking.
08:38Huh.
08:39Pigs in a blanket.
08:41Chili.
08:41Holy , my bad.
08:42You have lemon here.
08:43Citrus.
08:45Good job.
08:46Good job.
08:46Way to grab.
08:48America's toast to $2.50.
08:50Yes, chef.
08:51Your 30 minutes starts right now.
08:53All right, Andy.
08:54What did you grab?
08:54I got some beautiful ground pork.
08:56Beautiful ground pork.
08:57So, I'm going to do a pastrami rub in there.
08:59So, 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.
09:09Classic Americana.
09:11Yep.
09:11Love it.
09:12Chef, I'm making pigs in a blanket.
09:13Christian.
09:14Breakfast pigs in a blanket.
09:15Breakfast pigs in a blanket.
09:17Elevated cocktail bite, right?
09:19Yeah, chef.
09:19I got some croissant dough, which I need to open up and find out how it works.
09:23Pigs in a blanket is an American staple.
09:25I want like a hundred of those at a backyard boogie.
09:31Christian, why are you limping?
09:32From running to the station.
09:34Christian, there's two chefs here.
09:36I need to run.
09:38Necessarily.
09:38It's a competition, chef.
09:42Okay, toast to America.
09:43Celebrate that 250th birthday.
09:45All right, chef.
09:46Keep it cute.
09:47Keep it delicious.
09:49Right, Carl.
09:49What's the dish?
09:49What are you doing?
09:50I am going to do a deep fried, double fried chicken lollipop.
09:54Nice.
09:55And 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.
10:17You know what I mean?
10:19American classic, like...
10:22What the am I going to make with this?
10:23You've got to get it together.
10:25Yeah.
10:33How are you going to cook the beef?
10:35I know I didn't have the best grab.
10:37I have this much to work with.
10:40Salt and pepper, hearts in the pan, medium rare.
10:42Yep.
10:43I'm going to cube it up though.
10:44Okay, but you're going to cube it up first?
10:45First.
10:46Don't forget, this is, um, 4th of July celebration.
10:49Yes, Chef.
10:49So I don't even want to cook like little lettuce cups
10:52where you put the beef, the grape, the bacon in there,
10:54you lift it up and eat.
10:55So it's a sort of an amazing canapé.
10:58Yes, Chef.
10:58Don't fall behind.
10:59Get going now, okay?
11:00Yes?
11:00Yes, Chef.
11:03All right, Connor, what did you get?
11:05All right, Chef.
11:05I got the empanada dough.
11:06I got lobster.
11:07I have corn.
11:08I have everything for a chunky corn salsa.
11:10It's going to be California-style cooking right here.
11:12It's almost like an open-faced pepusa.
11:14How do you celebrate the 4th, Connor?
11:17Man, at the beach.
11:18Manhattan Beach, California.
11:19Why did I know you were going to say that, dude?
11:20You already know I'm in the ocean, so...
11:22Why did I know you were going to say that?
11:23Nothing beats fireworks over the pier,
11:27sitting at the ocean after a long beach day
11:29on the 4th of July.
11:30Cut up these knuckles.
11:32Okay.
11:32This is the sweetest part of the lobster.
11:34Beautiful, Chef.
11:34You're making a little lobster knuckle sandwich,
11:36you know what I mean?
11:37I got two older brothers.
11:38I'm used to a knuckle sandwich, Chef.
11:39Let's do it for them, okay?
11:40Let's do it.
11:41How do you like to celebrate the 4th, Gabrielle?
11:43Oh, we do crabs, yeah.
11:44In Maryland?
11:45In Florida.
11:46In Florida.
11:46Hell yeah.
11:47Let's go.
11:48Being able to kind of, like, pay homage to my family roots
11:51and taking it back to, like, this Maryland-style crab cake,
11:55that's super cool for me.
11:56The key is making sure that we get a beautiful shape
11:58on these shrimp cakes.
12:00Are these too big?
12:00No, because they'll cook down, yeah?
12:02They'll cook down a little bit.
12:03I think no larger than that, okay?
12:04Okay.
12:04Yeah.
12:05Guys, I love the smell down here.
12:08Very patriotic.
12:10All right, Andy, what are you putting into your mixture?
12:12Pastrami flavors?
12:13Pastrami flavor.
12:14Amazing.
12:14Just make it really nice and juicy.
12:16Beautiful.
12:17So it's moist.
12:19All right, Christian, what are you working on?
12:20I'm working on my filling.
12:22A little cheese on there.
12:23How's the 4th of July meaningful to you?
12:25Honestly, it's actually really emotional,
12:28because this is the holiday I proposed to my wife.
12:31In New York, first time in New York,
12:32and I went in with a bang.
12:34I went to my homie's rooftop,
12:36and under the fireworks,
12:37I asked her to be the love of my life.
12:43Emily, she's been proud of me since day one.
12:45She's been my number one supporter.
12:47In every cook, in my journey,
12:50she pushed me to join this competition,
12:53and without her, I would definitely not be here today.
12:56This whole thing is for her.
12:57That's beautiful,
12:57and you can feel that emotion in the dish, right?
12:59Thank you, chef.
13:01Very nice.
13:02Give me a little brown seasoning here.
13:04Sexy.
13:07Something exciting to help celebrate the 4th of July.
13:10Tell me about the dish.
13:11What are you doing?
13:12It's all seasoned pistachio.
13:13Toasted pistachio,
13:14and a little bit of bacon crumble as well, right?
13:16Yes, chef.
13:17Focus on getting that beef done now, okay?
13:19Yes, chef.
13:20Cole, how are those lollipops?
13:21Chef, I'm dropping this chicken right now,
13:23and these onion rings.
13:27Guys, here's a big round drop.
13:29Oh!
13:30What's a birthday party without a toast?
13:32Literally.
13:33A wonderful cocktail to help celebrate the 4th of July.
13:36I see that bourbon right there.
13:38I'm going after that.
13:40Peaches and bourbon, chef's kiss, match made in heaven.
13:45It should pair with your dish, okay?
13:48Jamaican rum.
13:49Something exciting.
13:51The platform is on its way, and it's stocked with a full bar.
13:56Tequila, tequila, tequila.
13:57The platform's coming down.
13:59That's all I need.
14:00Something that's going to work with your dish.
14:02It's a lobster bomb.
14:03We're at the beach.
14:04There's only one option.
14:05Ten seconds left.
14:06This is, like, do the most fun thing that you could possibly imagine that you genuinely want to have.
14:12What can I come from?
14:13A daiquiri?
14:14Come on.
14:15Who doesn't want a daiquiri?
14:16It's so fun.
14:19Got it?
14:19I don't know about this.
14:22All right, well, let's see.
14:23Guys, here comes the mid-round drug.
14:25Grab ingredients to make a cocktail or a mocktail to pair with your dish.
14:30Ooh, this is so nice.
14:32A mid-round cocktail?
14:34Let's toast America.
14:36Happy birthday, America.
14:40Ooh, that was fast.
14:44Ooh, what is that?
14:46Come on, let's go, guys.
14:47Let's go.
14:52I'm going to brush my teeth with this.
14:53What kind of booze did you grab?
14:55What's your spirit?
14:55I got creme de mint, but I thought I'd grab whiskey.
14:58So you grab ginger ale and you grab creme de mint?
14:59Yeah.
15:00I think you're going to have to make your own beverage with this cucumber.
15:04You can juice that.
15:05Yes, sir.
15:07Woo!
15:08It's a cocktail party.
15:11So we're making...
15:11A strawberry margarita with a grapefruit twill, some fresh mint.
15:14Dude, you got all the ideas.
15:16You got all the ideas.
15:17Now we just got to execute, right?
15:19Gabby.
15:19You know what?
15:20I have everything to make a beautiful daiquiri.
15:22Okay.
15:22Love it.
15:23Boom.
15:23Okay.
15:23Yeah.
15:24Hey, a daiquiri in Florida and a margarita in California?
15:27Yes, sir.
15:28Let's go.
15:28Come on.
15:29Come on.
15:30Let's go.
15:31And you have the empanada dough already cooking?
15:33It's got it right now.
15:34Okay.
15:34It's going in.
15:37Let's pull it in.
15:38Let's pick up the pace a little bit, okay?
15:41Let's execute.
15:42Come on, Gabby.
15:4315 minutes down.
15:45We're halfway through.
15:46I got to revisit my cakes here.
15:48What do you mean, revisit?
15:48I'm not feeling good.
15:49They need more breadcrumb.
15:51They need more breadcrumb.
15:52Okay, got it.
15:52These two.
15:53We have breadcrumb?
15:54Yes, Chef.
15:54Right here.
15:56I'm praying that this first batch works, but I'm not going to lie.
16:00I can see the crack coming down the middle and the side.
16:04It's not going to maintain that round, plump shape.
16:07You do want to be able to pick it up.
16:08Exactly.
16:12Exactly what I did not want to happen to my shrimp cakes is currently happening.
16:25You only need three.
16:26Yep.
16:27You're going to cook them right in this pan?
16:28Yep.
16:29I'm, like, starting from scratch at this point.
16:31Let's get these cakes done.
16:32Let's go.
16:32There is really no room for error.
16:35We got to go.
16:35We got to go.
16:36Ten minutes left.
16:38Ten minutes.
16:39Three perfect portions, okay?
16:41Yes, Chef.
16:41Coming out the fryer.
16:43Okay.
16:44Time to celebrate America!
16:45Let's go!
16:47USA!
16:48USA!
16:49Yes, sir!
16:49USA!
16:51USA!
16:53Who the is that?
16:55USA!
16:56USA!
16:58USA!
16:58Which place?
17:00Again, Austin.
17:01I'm going to kill him.
17:02I'm going to kill him.
17:04I'm going to kill him.
17:05I want you to stay up here in the top, okay?
17:07Yes, Chef.
17:09You grew up in Jamaica, right?
17:10Which part?
17:11I'm Karenden.
17:12I love that.
17:13Country.
17:14I love that.
17:15I have a dear friend there.
17:17You probably heard Usain Bolt.
17:18Oh, really?
17:18Yes.
17:19We played soccer multiple times.
17:21No way!
17:22Do you play?
17:23I played soccer all my life, too.
17:24I got injured and I have to stop.
17:26I blow my knee out.
17:27Wow.
17:27I can't play it, so I just, you know, turn to cooking.
17:30And I want to be a chef, and you're the first person, like, Usain, cooking, you know what I mean?
17:34I'm like, you know what?
17:35I want to be like you one day.
17:37I love that.
17:37Yeah.
17:38I love that.
17:38Look how inspired me to be me right now.
17:41I've been waiting for this moment for years just to chat with them.
17:45And we were chatting and cooking.
17:46I'm like, this is amazing.
17:48What position did you play?
17:49Um, defense.
17:50Last man.
17:51Sweeper.
17:51Same here.
17:52Left back.
17:52Oh, really?
17:53Left back.
17:54Yes.
17:55Left footed.
17:56That's naturally left footed.
17:57You don't normally see those at all.
17:59I'm telling you.
17:59That's my guy right there.
18:01Amazing my guy for a reason, you know?
18:05I made four to taste the ugly one.
18:08This is the ugly one.
18:10Those blankets are looking sexy.
18:12Guys, do not forget the cocktails.
18:14You do not want to save it to the very end, right?
18:16All right.
18:20Don't forget your plates as well, guys.
18:22Got it, chef.
18:23Is there a spoon, like a metal spoon, in the basement?
18:31Mani.
18:31The mocktails taste so refreshing.
18:34I'm going up to the top.
18:37What's the sauce for your dish?
18:39Um...
18:40You have time to make a beautiful aioli.
18:41You shouldn't be ready already.
18:43It has to be a statement piece, right?
18:45100%.
18:45You're trying to secure your spot at Next Level Chef.
18:47I know you're on one leg, but sometimes it be like that, man.
18:50This is a pirate show now.
18:51You know what I mean?
18:52Hit that with some acid.
18:53I got the immersion blender.
18:54Let's go, let's go.
18:55At first, I was like, it doesn't need a sauce because it's just so good.
18:58And then she says, you got time.
18:59Make an aioli.
18:59And I was like, you're right, you're right, you're right.
19:01Damn right.
19:03Five minutes left, okay?
19:04Now we focus on executing.
19:07What's going on, dude?
19:08You don't have to work...
19:08I got this going.
19:09You don't have to work one-handed.
19:10What are we doing with those?
19:10No, I'm going to cut them up.
19:11I'm going to juice the limes in here.
19:12Let's go, let's go.
19:13Time's running out.
19:14You want the cocktail to be pretty.
19:16Got you, Chef.
19:17You feel good about these cakes that are in here?
19:19Yes, Chef.
19:19Golden brown.
19:20It doesn't need to be crazy brown, right?
19:22Beautiful.
19:22Just remember, we're going to put caviar on top as well.
19:23Yes, Chef.
19:24Okay, listen.
19:25I love it in here, but the only thing that's missing is fireworks.
19:28You know what I mean?
19:29Let's keep up the pace.
19:30Yes, Chef.
19:30Yes, Chef.
19:31The lobster's tasty.
19:33Did you taste it?
19:33Tasted it.
19:35Your goal is to get out of this middle kitchen and get to the top kitchen.
19:39Yes, Chef.
19:40The cocktail should be done.
19:41Don't wait for the last second there.
19:43Oh, Chef.
19:44It's good?
19:45That's .
19:45Okay, I love it.
19:47Strawberry margaritas.
19:48Let's go.
19:50What kind of cocktail are you thinking, Darren?
19:52A rum puncher or something.
19:53That's what we drink.
19:54Like in Jamaica.
19:55Yes.
19:56Jamaican rum.
19:57Yeah.
20:06Caramelized onion.
20:07It's not a flavor that you would normally put in a cocktail.
20:10And I think that's going to pair really nicely with my chicken lollipops.
20:14Chef, can I get you to taste one of these wings that I have done?
20:17Of course.
20:19Beautiful.
20:20They look great.
20:21They just started floating there.
20:22I love that.
20:23Yeah, look.
20:23Cooked beautifully as well.
20:25Fried chicken just holds such a historical reverence in American history, Black American history.
20:34And I think that's what's really important for me to celebrate today.
20:38I don't have anything green, but...
20:39It's good.
20:40Doesn't matter.
20:40Honestly, it doesn't matter.
20:41Three and a half to go.
20:42We're plating in 90 seconds, guys, okay?
20:45Good, Chef.
20:45Perfect, Chef.
20:48Make sure you're ready, okay?
20:49Oh, no, I have that cocktail.
20:50Organize yourself.
20:50And then I have my ice.
20:51Get your garnishes ready.
20:52Yep, yep.
20:52Garnish is right here.
20:54Getting this aioli done, and I'm tasting it, and it needs to be a little bit thicker.
21:03Oh, .
21:06I mean, .
21:0890% of my aioli is on the floor and on my leg.
21:12Adrenaline's kicking in.
21:13And first thing I'm thinking is, is there still sauce left?
21:16What's going on over here?
21:17What's this big spill?
21:18Um, the immersion blender tipped over.
21:20We're down the line now.
21:21There's only a few minutes left.
21:22.
21:29Christian, what's going on over here?
21:30What's this big spill?
21:31Um, the immersion blender tipped over.
21:33.
21:33But I still have a sauce, Chef.
21:35It's tough in the basement, huh?
21:38That's too salty.
21:39Too salty.
21:39Yeah, you need to add more oil.
21:41Yeah, Chef.
21:41Oil and sweetness.
21:44Okay, guys.
21:45Two minutes to go.
21:46Start plating.
21:47Make them look beautiful, okay?
21:49Celebration, remember?
21:50Yes, Chef.
21:52Really beautiful plates, man.
21:54This is a party I want to go to.
21:55One minute left.
21:56You've got to get your cocktail and your dish over to the platform when it's here.
22:0040 seconds, guys.
22:02Platform's coming down.
22:04Dijon mustard on there?
22:05Yes, Chef.
22:06Beautiful.
22:08Come on.
22:08Platform's here.
22:11Go, go, go.
22:12Don't forget your cocktail.
22:15Candy.
22:18Now, now, now, now, now.
22:24Platform's here, Connor.
22:26Gabrielle, let's go.
22:26It's here.
22:27We got to go.
22:27It's going to move.
22:28It's moving, guys.
22:30Five seconds.
22:30You're going to miss it.
22:31Let's go.
22:31Let's go.
22:33You got last looks on it.
22:34Last looks.
22:34Last looks.
22:35You got everything?
22:36Go, go, go.
22:38Who was it?
22:39It's a lion wheel.
22:41Platform is coming now.
22:42Right, go.
22:43Cole, please.
22:43Now, go.
22:44Go.
22:46Platform's here.
22:47We've got to go.
22:47Let's go.
22:48Let's go.
22:48Let's go.
22:49Let's go.
22:49Let's go.
22:49Here we go.
22:49Well done.
22:52Over here.
22:53Beautiful.
22:55Beautiful.
22:56Well done.
23:00Oh, man.
23:11Mmm.
23:12They look good.
23:14Oh, my goodness me.
23:15The highlight of our day is tasting and devouring these beautiful.
23:19Fourth of July celebrations.
23:20If I was at a party tonight for the 250th, I'd be happy with any of these six plays.
23:25I mean, I'm truly blown away.
23:27Yeah, absolutely.
23:28They look very festive and perfect for cocktail hour.
23:31How about we start on top this time?
23:33Okay.
23:33Please.
23:34First up, these are chicken lollipops, marinated in buttermilk, done with spicy peach glaze.
23:40And the cocktail on this one is an old-fashioned with a caramelized peach in there.
23:46I'm gonna have to do this proper here.
23:47Yeah.
23:57Onion.
23:59There's onion in the cocktail, and that sounds super weird, but because the chicken
24:05wing is so sweet, it actually really, really works to give this nice little savory pop
24:09to it.
24:09And nothing's more American than a beautiful chicken wing.
24:13This is a fun expression of a cocktail bite.
24:16The glaze is delicious, it's tangy, it's sticky, and the chicken is cooked perfectly.
24:22Next up is a filet lettuce cup with a sanchuk puree as a dip, served with a Caribbean Delight cocktail.
24:40It's kind of difficult to eat, but the flavor is really beautiful.
24:45Yeah, the beef is cooked really, really well.
24:48You know, we're celebrating American classics.
24:51I'm not sure what the American classic is here.
24:54I mean, I've been in multiple restaurants across the states where lettuce cups are on
24:58the menu as a lovely little appetizer.
25:00And this thing, two sips, you're gonna be on your back.
25:04That is delicious.
25:05It is delicious.
25:06All right, let's bring the celebration to the middle floor.
25:10I'm gonna start off right here.
25:12This chef made a lobster pupusa.
25:16Wow.
25:16With a corn salsa and a spicy aioli and a strawberry margarita.
25:21Celebrating classic California flavors here.
25:26Now, these are beautiful.
25:28The lobster is sweet.
25:29It's rich.
25:31It's regal.
25:31It's everything you want from an expensive cocktail party.
25:33Great job.
25:34These are like just these beautiful, pillowy, savory donuts.
25:39I mean, this makes me want to open up a lobster donut truck.
25:45Chef Blaze, I'm gonna come knocking at your door.
25:47You might hear a beep, beep outside the door.
25:50And you're gonna see a big old lobster and a big old donut on top of that truck.
25:54Hop in the passenger and let's cook, baby.
25:57Next up, we have a Maryland-inspired shrimp cake with tomato aioli and caviar, pickled radish.
26:05And then we have a frozen pineapple daiquiri, sort of celebrating Maryland and Florida.
26:15It's hard to pick them up, man.
26:17It's very hard.
26:28It's not looking good for me.
26:34Wow.
26:35This is sunshine in a festive experience.
26:39I love the citrus notes.
26:40I would say just a little less breading whenever forming those patties.
26:44Yeah, it does need a touch more binding agent because you got to pick them up and they crumble.
26:48So it's not very practical, but it's a really smart move with the caviar.
26:51It works beautifully.
26:52And the pineapple cocktail, it's the kind of thing I think I'd order with my wife by the pool.
26:56I feel, like, unrealistically okay.
27:00Like, send me out of here with a towel and, like, let me just lay out on the sand with
27:06my shrimp cake and my daiquiri.
27:08All right.
27:10All right.
27:10Come down to the cocktail party in ze basement.
27:14First up, we have a pastrami pork slider served with a crispy potato and a Parmesan crisp.
27:20The crostini is made from, actually, hot dog bun.
27:23The cocktail is an apple-spiced whiskey sour.
27:28I mean, I'll be honest, I'm a native New Yorker, um, and I don't really, you know, like this one
27:34too much.
27:35I love this one.
27:39This chef was really smart that there's, like, two dry things so you can actually eat it like a sandwich
27:44and it kind of holds together.
27:45This chef cooked with a concept in mind, taking inspiration from a pastrami sandwich and broke it down into a
27:52fun small bite.
27:53Great job.
27:54Delicious.
27:55Lastly, we have a nori-wrapped pigs in a blanket.
28:00Wow.
28:01Underneath, a pickled jalapeno aioli.
28:04And the cocktail is a sparkling cucumber mojito, which happens to be spirit-free, so it's a mocktail.
28:11I really love the mocktail, uh, because I'm a mocktail guy myself.
28:14And I love the concept of this.
28:16This is a party to me, especially growing up.
28:18The dough is cooked really, really well.
28:21My concern is the sauce is broken.
28:24I like the little pork sausages, and then they're sat in this pool of sauce.
28:29I would have begged for that sauce to go on the side so the pastry doesn't go soggy and wet.
28:34We're at this point where minor things make a difference, and I should have known better.
28:43We have a lot to discuss.
28:45Please don't touch the cocktails.
28:47We'll be back in a moment.
28:49Shall we?
28:50Wow.
28:54What a party.
28:55Right?
28:55What a party.
28:55We have to sort of break up the party now.
28:57I know.
28:57And we have to dig into the top part.
28:59Let's start with the top.
28:59Okay.
29:00Chicken wings.
29:00I mean, the heat in the dredge, the caramelized canned peaches.
29:05You generally think of wings as a bar food, but this is a way to elevate them.
29:08Exactly.
29:09I mean, the lobster pupusa.
29:11Beautiful.
29:11Who doesn't want lobster at a cocktail party?
29:13And a strawberry marg?
29:15Say less.
29:16That pastrami pork slider for me, it just made sense all the way through.
29:20There's an architecture about it.
29:21You sort of make your own little sandwich.
29:22Super, super smart.
29:23Those little sandwiches are so cute.
29:26Sliders.
29:27The beautiful fillet of beef lettuce cups.
29:30A little challenging to eat.
29:32I was a little bit disappointed with the shrimp cakes.
29:35Yeah.
29:35Yours fell apart.
29:36Yeah, just crumbed.
29:38That's such a shame.
29:39Yeah, definitely.
29:40The little pigs in blanket.
29:42I think it was the best idea managed the worst.
29:44Yeah.
29:45You don't sit them in the sauce.
29:47No, definitely not.
29:48My croissant dough was wet like someone spilled water on it.
29:50You need that dipping moment.
29:53We're all in agreement.
29:54The pigs in the blanket is one of my least favorites as well.
29:56So that's one.
29:57To me, it might be the beef or I guess the shrimp.
30:00Yeah, both of those dishes were definitely hard to enjoy.
30:02I think, I think, I think I would prefer the shrimp cake to the beef lettuce wrap.
30:07I couldn't eat the shrimp cake.
30:08I know.
30:09I couldn't pick it up off the plate.
30:10I'm sorry.
30:12This thing has to be elevated.
30:14Naisha, you're the deciding vote.
30:27Let's go.
30:28Okay, guys.
30:29The three of us agreed that there were two appetizers that were standouts today.
30:34Those two dishes were cooked by...
30:40Connor.
30:42Thank you, Seth.
30:44Good job, my boy.
30:46And...
30:47Cole.
30:50Congratulations.
30:52Top five.
30:53Let's go.
30:57Okay, now we have to figure out who to award the time token to.
31:02We are getting close to the end of this thing, and every advantage I can get, I will take.
31:07Please, give me that time token.
31:10The winner of the time token tonight is...
31:14Connor.
31:16Come on up, dude.
31:17Thank you, Seth.
31:20Well deserved, bro.
31:21Good job, Chef.
31:22I was a blast with you in there, Chef.
31:23Love it. Let's go.
31:25There it is, baby.
31:26You deserve it, man.
31:28You stick that in the pocket of the safe keeping.
31:31Let's see what we'll use it on next week.
31:33Okay.
31:34Um, two dishes that fell a tad short of the mark tonight that will head into the elimination.
31:41Those were cooked by...
31:46Christian...
31:51...and Gabrielle.
31:56For tonight's elimination cook-off, each of you are going to create your take on America's favorite dish.
32:05The burger.
32:09Execute a stunning burger and fries that can hold its own in a high-end restaurant.
32:17And that really celebrates America.
32:20Both of you will have 25 minutes to cook your elevated burger and save yourself in this competition.
32:27Understood?
32:27Yes, Chef.
32:28Yes, Chef.
32:28Right.
32:29All of you head the elevator.
32:30I'll see you in that top kitchen shortly.
32:33Well done, guys.
32:34Thank you, Chef.
32:35Good luck, Christian.
32:36Good luck, Gabrielle.
32:36Good luck, guys.
32:41Station.
32:42Get the station.
32:43Let's go.
32:43Let's go.
32:45I know I can complete this challenge.
32:48You don't become next-level chef without completing this.
32:53All right.
32:54Love it, girl.
32:55Everybody else has around me.
32:57They have all gone through this, and they all stand stronger because of it.
33:03Sorry, girl.
33:04Right, guys, come over.
33:05Right, how are you feeling?
33:06I feel good, Chef.
33:07Line up.
33:08Line up.
33:08How are you feeling?
33:09Good.
33:10Burgers.
33:11First off, we're down to the wire, guys, okay?
33:13Top five place on this.
33:15You're two spots away from the finale.
33:17You ready?
33:17Yes, Chef.
33:18Let's go.
33:18Come on.
33:1925 minutes, yeah?
33:20Hands on the elevator.
33:21Let's go.
33:21All right, guys.
33:22Classic burger.
33:27Platform is moving.
33:28On your mark.
33:29Three times, guys.
33:30Get set.
33:32Go!
33:33Go, you got it.
33:34Ground brisket.
33:36Ground brisket.
33:36Short rib.
33:36Love that.
33:38Potatoes for your fries.
33:39Yeah, potatoes!
33:41Potatoes!
33:41Get everything you need to elevate those dishes, okay?
33:43I grabbed the short rib and cheddar, some ketchup.
33:46I want to make a classic American sauce, like almost Thousand Island sauce.
33:50See in front of you.
33:51Yeah, get the cheese, okay?
33:52This sauce is redemption.
33:55Corn, right in front of you.
33:56Where, where, where?
33:57Oh, thank you.
33:58Do you see mayo anywhere?
33:59Mayo, um...
34:01I don't see mayo.
34:03I see mayo.
34:04That's mine.
34:05I want it.
34:06I keep shouting for mayonnaise, but there's no mayonnaise on the platform.
34:10Unless Christian has it.
34:11Does Christian have it?
34:15Checkmate.
34:17All right, nice plate, Christian.
34:19Five, four, three, two, one, and stop.
34:24Right, so your 25 minutes starts now.
34:30Right, Christian, what'd you grab?
34:31I got short rib.
34:32I got chives.
34:33Nice.
34:33And those buns, yes?
34:34That's it.
34:35Cheese as well.
34:36You've got a lot of options.
34:37A lot of options.
34:38And a nice cheddar as well if you want to do two cheese.
34:40Yeah.
34:40No, no, no.
34:40I'm picking one more.
34:41Just a classic American burger.
34:42Okay, good.
34:43Good, good, good.
34:44Good level, man.
34:44Let's go.
34:46How you feeling, Christian?
34:47Feeling good, like I should.
34:51Right, how you feeling?
34:52What'd you grab?
34:53I feel good, chef.
34:53I grabbed a lot of stuff.
34:54I'm going kind of Baja-y here.
34:57Okay, good.
34:57Yeah.
34:58I am elevating this burger by adding a lot of flavor
35:02that you wouldn't really expect on your burger.
35:06Beautiful.
35:06You got avocado, corn, yum.
35:08Oh, beautiful.
35:09Very Baja.
35:11Gabrielle, I want you to focus on that pate now.
35:14You need to start shaping that thing, please.
35:16Go on.
35:17Piece of paper on top.
35:19Good, nice and pressed.
35:20If you press it evenly, it will cook evenly.
35:22Yes, chef.
35:22Okay?
35:24Burger mold, it's fire.
35:28Do you want that shaped?
35:29Is it a patty or not?
35:30Uh, no, I'm going to roll it,
35:31and then I'm going to shape a little bit.
35:32Okay, bye.
35:34Nicely seasoned, guys.
35:35Okay?
35:37All right, Christian.
35:38Nice.
35:41We are halfway.
35:43Yes, chef.
35:4312 minutes to go, okay?
35:45I'm going to do a relish.
35:46Oh, yum.
35:47I love.
35:48I love a relish.
35:49A little lemon.
35:51It's plenty of lemon.
35:56I'm making a sweet and spicy aioli.
35:59This is the make it or break it burger.
36:01I want to make sure this elevated American classic
36:04stands out to these mentors.
36:06Watch that burger.
36:08Nice, Christian.
36:09Want to put cheese on that?
36:11Yes, chef.
36:14It's got to be even coast-to-coast medium rare.
36:18I need to secure my spot on the top five.
36:20There is no room for error here.
36:22Looks good.
36:23Five minutes to go, yes?
36:27Those look beautiful, Gabrielle.
36:30Drop my fries, please, chef.
36:31Yep.
36:32Fries are up.
36:33Check your sauce now.
36:39Not good.
36:40What were you trying to make, mayo?
36:42It's a charred corn aioli, but it's loose.
36:45It's not going to work.
36:46It's going to just seep off of this burger bun.
36:50I've already been through that today,
36:52where they weren't able to pick up my crab cake.
36:55I can't revisit that.
36:57If it's not right, don't serve it.
36:59We are down to our final five minutes, okay?
37:02Deep breath.
37:03You got this.
37:07I'm scared.
37:16Can I always add one more egg yolk?
37:18Olive oil, let it run.
37:20Let it run.
37:20Yeah, okay.
37:21A sauceless burger is my risk right now.
37:23I have to save it.
37:24I have to at least try.
37:32Check your bun, Christian.
37:34Bun.
37:34Oh.
37:36I've made many burgers, but this is the most important burger in my life at this point.
37:41It has to be perfect.
37:44You okay?
37:44Yeah.
37:45I got two steps to the bite, just in case.
37:46Now you plan Beamer, man.
37:48Options.
37:48Options.
37:49Good, good, good.
37:54Do you like the sauce, Gabrielle?
37:55Yeah, I like it.
37:56Taste, taste, taste.
37:57Thank you, sweet Darian.
37:59We are down to two minutes, guys.
38:00Let's go.
38:01Start plating.
38:02Bring it home.
38:04I want Richard and Naisha blown away with these burgers.
38:07Good.
38:08Yum.
38:09Nice and gentle.
38:10Don't break it.
38:11Build it beautifully, okay?
38:13Build it beautifully.
38:15You got this.
38:16Take your time.
38:18Beautiful.
38:19All right, Christian.
38:21Nice, clean plate, Christian.
38:22Five, four, three, two, one, and stop.
38:26Well done.
38:27Wow.
38:28Ah!
38:34Nice.
38:35Richard, welcome back.
38:37Two phenomenal powerhouse chefs and two incredible burgers.
38:41Right, let's start off with this one here.
38:44This is a classic American short rib burger with American cheese,
38:49crispy onions, sweet spicy aioli, and fries.
38:53I love a burger that just has meat, cheese, and onion.
39:05You know, it's a little inconsistent in the sear, but sauce is incredible.
39:11The texture of the fries, phenomenal.
39:13Great job.
39:15You know, there's a lot of one flavor going on.
39:18And I think the burger is a little bit imbalanced.
39:22But I'm being very particular here.
39:24Got to be.
39:24But it's still delicious.
39:26I mean, this is a restaurant caliber burger right here.
39:31Right.
39:32Next up, this is a brisket patty with pepper jack cheese, a toasted corn relish, and a charred
39:39corn aioli.
39:41Visually, I feel like I'm sitting at a burger bar.
39:43This is really beautiful presentation, very thoughtful.
39:53What I love about this burger is the creativity of it.
39:56I love the cook on this, the char on it.
39:58The meat is seasoned really, really well.
40:00And the acidity you're getting from the pickle in there, which is so important for me in burgers.
40:05This is a really thoughtful, interesting approach to a burger, using lots of different vegetables,
40:10using a corn aioli.
40:12I just wish there was just a little bit of balance.
40:14It does kind of finish tangy.
40:17Right.
40:17I'm going to ask you to tell me which burger are you sending home, please.
40:23Is it the short rib burger, or is it the brisket burger?
40:28For me, the burger that I'm eliminating is the short rib burger.
40:37Well, the burger that I will be sending home.
40:45It's the short rib burger.
40:49That short rib burger was cooked by Christian.
40:54Great job, chef.
40:56You've been an absolute powerhouse from start to finish in this competition.
41:00Thank you, chef.
41:01Christian, as your mentor for the first part of this competition, you're an absolute force.
41:07This, by far, has been the most exhilarating experience of my life.
41:12But I've also learned a lot from you three.
41:15We're going to miss you, bud.
41:18To just be recognized as someone who can hold their own means the world.
41:28Laced boys, man.
41:29We fight a good fight.
41:31Keep that blue off top.
41:32Yes, sir.
41:32Yes, sir.
41:33Yes, sir.
41:33I will never forget this moment.
41:35It is embedded in my DNA on how I'm growing as a chef.
41:40You're a great cook.
41:41Why are you a great chef?
41:42It is one for the books.
41:45Love you, Christian.
41:46Love you, Christian.
41:47Good job.
41:51Whoo!
41:52Wow.
41:53Well done.
41:55Top five.
41:56Give yourselves a big round of applause.
41:57Come on!
41:59That's my big deal.
42:01Let's go.
42:02All of you, get some rest, please.
42:06Because next time, the goal is to kick things up a notch.
42:13Good night.
42:14Ooh.
42:15Let's do it.
42:16Thank you, Chef.
42:17Congratulations, you five.
42:18Good job.
42:19Good job.
42:20Thank you, Chef.
42:21Much love.
42:23Much love.
42:24Good job.
42:24Good job, Cole.
42:26My man.
42:26Much love.
42:27Way to fight, Gabrielle.
42:30Hey, are you free from Team Ramsey?
42:33Jordan's game.
42:34Jordan's game.
42:34Jordan's game.
42:35Y'all.
42:38Next time on Next Level Chef.
42:40Welcome to the Next Level Stadium.
42:43Goal!
42:45World Cup Fusion Dish.
42:48Mexico, Argentina, England.
42:49Second one.
42:50Here we go.
42:51Okay.
42:51Let's think.
42:52Think, think, think.
42:52What are you gonna fuse into your dish?
42:54That was a terrible decision.
42:55Is the rice cooked?
42:56Not yet, Chef.
42:57Kimchi.
42:57Did we open it yet?
42:58Not yet, Chef.
42:59This is absolutely insane.
43:02Please welcome, Alexi Lalas.
43:04I believe that we will win!
43:06I believe that we will win!
43:08This is gonna go down as my best day.
43:10And I've given birth twice.
43:12Step up!
43:15We will win!
43:15Not yet, Chef.
43:16Yes!
43:16Okay!
43:16You
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