- 5 hours ago
Next Level Chef - Season 5 Episode 14 - The Ultimate Goal
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00:00Previously on Next Level Chef,
00:02we are celebrating America's 250th birthday.
00:06What's this big spill?
00:08Let's get these cakes done. Let's go.
00:10I'm just sick to my stomach at this moment.
00:13The winner of the time token tonight is Connor.
00:16There it is, baby.
00:17Christian and Gabrielle.
00:19You're two spots away from finale.
00:20This is the most important burger in my life at this point.
00:23I will be sending home the short rib burger.
00:25Christian. Good job, Chef.
00:27And tonight, you'll have 30 minutes to create a fusion dish
00:31inspired by the cuisines of two World Cup countries.
00:35Mexico, Argentina, England.
00:37Argentina and Germany are very different cuisines.
00:40What am I going to do with this?
00:42Please welcome Alexi Lalas.
00:44I believe that we will win!
00:46I believe that we will win!
00:58Let's go.
00:58Let's go.
01:13Let's go.
01:14Good morning.
01:14Cool.
01:15We're playing soccer today.
01:16Oh, wow.
01:17My favorite sport, man.
01:19Amazing.
01:20What the heck?
01:22Why is there a soccer field in the middle of here?
01:24I cannot take any more surprises right now.
01:27Right, Chefs.
01:28Good morning.
01:29Good morning.
01:30Welcome to the Next Level Stadium.
01:32Wow.
01:33I'm excited.
01:34Honestly, right now, I really wish I had my Scotland jersey with me
01:37because I'd get out there and play a little sort of five-a-side together.
01:40Forget Scotland.
01:41You know I'm pulling for the red, white, and blue.
01:43Same.
01:44I would get out there.
01:45Let's go.
01:45But I just want to warn you, I'm pretty sure since we're so competitive,
01:49I'd run circles around both of you.
01:51Just saying.
01:51I'm just saying.
01:53Are you kidding me?
01:57Come on.
02:00Listen up.
02:01Today, we are celebrating one of the most incredible sporting events in the world.
02:06The 2026 FIFA World Cup, airing on Fox this summer.
02:12How cool is that?
02:12Let's go.
02:13Okay.
02:14The last time the U.S. hosted the World Cup was in 1994.
02:19So, we've decided to bring in a legend from that team.
02:24Oh, .
02:25Please welcome America's soccer star and Fox Sports lead analyst, Alexi Lalas.
02:33Hello.
02:34Hello, people.
02:36Hi.
02:37I grew up watching Alexi Lalas.
02:39Everything meaningful in soccer in the States,
02:42he's the face on the TV.
02:44Oh, my goodness me.
02:45Welcome to the Next Level Stadium.
02:47This is awesome.
02:48You've got a busy summer ahead of you.
02:50Busy summer.
02:51The biggest World Cup in history.
02:52It's fitting to bring it back to the United States with our friends to the North Canada
02:56and our friends to the South Mexico.
02:58I go back to 1994.
02:59I was literally running around as a spotty 25-year-old chef.
03:03Wow.
03:03Watching you on that pitch, extraordinary.
03:05It was a lot of hair ago.
03:09Michael Obama, cross for a shot.
03:11And Alexi scores!
03:14Yes!
03:20How excited are you?
03:22It's here.
03:23I am jacked up.
03:24This is me jacked up.
03:25You smell that?
03:25That's a World Cup.
03:26A World Cup is a celebration.
03:28A World Cup is an adventure.
03:30The candle has been lit.
03:31We will see where it leads us.
03:33You know a little bit about competition.
03:35Obviously, you've been to the highest level.
03:38Do you have any advice for our competitors?
03:40Only five of them left.
03:41What do they need to do to bring this home?
03:43Whether it's on a soccer field or whether it's in the kitchen,
03:46if you don't believe in yourself, nobody else is going to.
03:49Ultimately, you have to say, I am here for a reason and I'm going to kick some ass.
03:52That's right.
03:53Let's go.
03:53There we go.
03:55One of the greatest things the World Cup does is bring nations together.
03:58So for today's top five challenge, you'll do exactly that.
04:03You'll have 30 minutes to create a stunning fusion dish inspired by the cuisines of two incredible World Cup countries.
04:12So let your imagination go wild.
04:15I'm kind of like the embodiment of fusion.
04:17Got Cameroon, German, Irish.
04:20I was born for this challenge.
04:22Now listen, that's the goal today, okay?
04:25Honor two culinary traditions in one united dish.
04:30And only 30 minutes to do it.
04:3330 minutes?
04:33Come on, at least give them a half.
04:3445 minutes is a half in soccer.
04:36You're not even going to give them a half.
04:37Would you like 45 minutes?
04:39Yes, sir.
04:39Yes, sir.
04:40No.
04:41Too bad.
04:43And Alexi's going to help us judge today.
04:45You got it.
04:45That's amazing.
04:47And listen, I listen to Alexi's podcast.
04:49He's a harsh critic, okay?
04:50I am.
04:51I am.
04:51So feed me.
04:52Feed me well.
04:54Right.
04:55Connor.
04:56Yes, chef.
04:57Thanks to that incredible winning dish last time round, you know you have that time
05:00token.
05:01Which means you've got a big choice, young man, to make today.
05:04Are you going to keep that extra 10 seconds for yourself at the platform?
05:08Or take 10 seconds away from one of your fellow competitors?
05:15I think I'm going to take the 10, chef.
05:16You're going to take the 10 yourself?
05:18Yes.
05:18My best cooks have been the cooks with intentional grabs.
05:22So if I can bring that together today with the time token, I feel good.
05:26Gabrielle, you're cooking in the basement this time round.
05:29I'm ready.
05:29Anybody can cook in the penthouse.
05:31Don't you worry about it.
05:31Exactly.
05:31It's going to be fine.
05:32I'm betting on you.
05:33Yes.
05:34Connor and Cole, you're on the top level today.
05:38Head to the elevator and I'll see you there soon.
05:40Let's go, Connor.
05:41Let's go, Cole.
05:42You can do this.
05:42Believe in yourselves.
05:43We got this.
05:45Go.
05:45Let's go.
05:53Woo.
05:53Top kitchen, baby.
05:55Let's get it.
05:55Come on now.
05:56I love fusion cuisine.
05:58It is everything that I'm about.
06:00But fusion can turn into confusion real quick.
06:02So I don't want to be confused at all.
06:04I want to have a solid plan and idea going into this cook for sure.
06:08I got the exact same .
06:09Let's go.
06:10We know exactly what we need.
06:18Oh, thanks.
06:19Oh, we get to look at each other.
06:21Yeah.
06:21There you go.
06:22Here it is.
06:26My very own kitchen.
06:28What a dream.
06:29God, I love this.
06:30This is my basement.
06:32I am so excited to run for that platform by myself.
06:36It's getting spooky down here.
06:38Getting spooky.
06:42All right, let's go, Connor.
06:43Hello.
06:44Let's go.
06:45How we doing?
06:46How we doing?
06:46Hello, Chef.
06:47Listen, I love this challenge, right?
06:49I love sort of like the idea of really good fusion.
06:51So I know we can make this happen.
06:53Yes, Chef.
06:54There's a literal US soccer chant that's,
06:56I believe that we can win.
06:58Let's get it.
06:58I believe that we can win.
07:00I believe that we can win.
07:05Let's go.
07:06What's up, Chef?
07:07Let's go, baby.
07:08Yay!
07:10What's happening?
07:14Let's go, girl.
07:16Let's go.
07:17Let's do it.
07:18You guys?
07:18You and me, Chef.
07:20How are you feeling?
07:20I feel great.
07:21First pick for Chef Ramsay.
07:23And now here we are in the basement together.
07:26Come on.
07:28This is a love story.
07:29This is what we've all been waiting for.
07:32And it's finally here.
07:34So grab that first basket, something classic.
07:37And then a second drop when that comes down,
07:39sort of weave it in.
07:40These guys are grabbing two baskets randomly.
07:43It's like a guessing game.
07:44They literally have to pivot and think quickly on their feet
07:46to come up with a fully uncompromising dish
07:49to blend both cultures on one plate.
07:52That's a hard task.
07:53Come on.
07:53I'm ready.
07:54What a dream.
07:58All right, here we go.
07:59When the lights green, it's go time, Connor.
08:01You got an extra 10 seconds because of the time token.
08:03Here we go.
08:04You got this time.
08:05It's go time.
08:06Your time starts right now.
08:09Okay.
08:10What do we got, dude?
08:11Okay.
08:12England, USA, Argentina.
08:14I'm seeing gorgeous shrimp and seafood,
08:17but paella in 30 minutes?
08:19Hell no.
08:20Do you like fish or meat?
08:21That's a good way to start.
08:22I got to go USA.
08:22USA?
08:23I'm seeing chicken, USA.
08:25I have something in the back of my mind.
08:26I'm just saying USA.
08:28USA.
08:30USA.
08:31Go, go.
08:31Let's go.
08:31Come on, call.
08:33Argentina, what's over here?
08:34All right.
08:34You got Argentina.
08:35Do you like seafood or meat?
08:36You got seafood up top.
08:38Spain.
08:39Perfect.
08:40I love Spanish food.
08:41I feel like I have the perfect fixings for a paella type of situation.
08:45I love seafood.
08:46This is going to go perfectly.
08:49Go, go, go.
08:51Go, go, go.
08:54Mexico, Argentina, England.
08:56What?
08:56I'm seeing this Mexico basket.
08:58I like pork, pineapple.
08:59Yes.
09:00Okay.
09:00One down.
09:01One to go.
09:03I see this steak.
09:04I'm like, I want a ribeye.
09:05It's beautiful.
09:06Let's go to Argentina.
09:07Good job.
09:08I'm happy with this.
09:12Let's go.
09:13What is coming to us?
09:14Let's go.
09:14Let's go.
09:15Let's go.
09:16Let's go.
09:16Yes.
09:18What?
09:19That is incredible.
09:21Fish, malt vinegar, potatoes, mayonnaise, pickles.
09:26I immediately see the vision for the dish.
09:29Fish and chips, classic, and some malt vinegar fries.
09:32Fish and chips with my guy?
09:34We are fired up about this basket.
09:37Let's do it.
09:38That is amazing.
09:39Wow, we got really lucky.
09:42All right, guys.
09:43World Cup fusion dish.
09:45Your 30-minute starts right now.
09:47Let's go.
09:47Let's go.
09:49This is a great grab.
09:50Darian, what did you grab?
09:52Yes, I got some beautiful ribeye steak, some bell peppers, eggplant, potatoes.
09:56Nice.
09:57What are you thinking about the peppers?
09:58The peppers, I'm putting my chimichurri.
10:00Excellent.
10:02We need music on here, Chef.
10:03Andy's a singer.
10:06Don't think I didn't look up your songs on Spotify.
10:09What?
10:09Uh-oh.
10:10Call me out, Chef.
10:12Girl, I had to.
10:12I said, what is Andy all about?
10:15All right, Andy, what you got?
10:16I got pork chop.
10:17I'm gonna spice this up, make an amazing kind of tomato, pepper sauce to go with it underneath.
10:23Yum.
10:24Flavors of Mexico.
10:25Yes.
10:25Incredible.
10:26Exactly.
10:26So, what are you hoping for to go with your Mexican-flavored inspiration?
10:30I would love Italian, Chef.
10:33Ooh, nice.
10:36What are we making?
10:37I grabbed Spain, Chef.
10:38Right now, I'm going towards a paella-type base.
10:41That's how my fusion's gonna start, but I know I can get a lot of different things that can go
10:45well with that.
10:46So, I love this.
10:47What are you hoping for with the next basket?
10:49I'm hoping for something that has, like, some spice.
10:51I love the idea of, like, a jambalaya or paella dish.
10:54Okay, so, we know one thing.
10:56Paella, just like risottos, gotta start as soon as you can.
10:59Yes, Chef.
11:01All right, Connor, what are we making?
11:02I got USA, baby.
11:03I'm gonna do fried chicken from America.
11:05Okay, fried chicken.
11:06So, what basket would you love to see next, then?
11:08You know, I think fried chicken is so, you know, versatile.
11:12There's Korean fried chicken, there's Japanese fried chicken.
11:15Pretty classic, right?
11:16Yes, Chef.
11:16Hey, Connor and Cole, platform is on the move.
11:18Here come your second baskets, okay?
11:20What's gonna work with Spain and the USA?
11:23I'm looking for Korean or Japanese.
11:26Something to give me that sticky, icky fried chicken.
11:28I'm gonna go Italy.
11:30The guys have spoken.
11:31Italy, America, chicken parm.
11:33That's kind of classic.
11:35Canada, Germany, Brazil, and South Korea.
11:38I'm looking for something spicy, something punchy,
11:40something that can really give this paella an egg.
11:43Five seconds left.
11:45Here's South Korea.
11:46Korea, yep, perfect.
11:47I see a little gochuchang in there.
11:49I know gochuchang can go pretty well inside of this paella.
11:54Platform's on the move again, guys.
11:56What are you gonna use to fuse into your dish?
11:58You have Canada, Germany, and Brazil.
12:01I'm gonna take Germany.
12:02I got the bratwurst and the beer, sour crowed.
12:06Challenging.
12:06I'm here for it, though.
12:08There's Brazil and then Canada.
12:11Okay, let's think, think, think, think.
12:12Five seconds.
12:13This is game time decision.
12:15Let's go.
12:16Now, now, now, now.
12:17Potato, cheese, sausage.
12:19Canada seems like the simplest basket.
12:23Okay, okay, okay.
12:24Cheese curds.
12:27Oh, my gosh.
12:29I've never had a Mexican-Canadian fusion dish in my life.
12:34Literally shaking.
12:35That was a terrible decision.
12:37Oh, my goodness.
12:39Looking at that Brazil basket go down, I made the wrong call.
12:46Here we go.
12:47Here we go.
12:47Second one.
12:48Here we go.
12:49We have got...
12:50Brazil.
12:51Uh, Brazil.
12:52Okay.
12:54Okay.
12:54England and Brazil.
12:55Okay.
12:55Oh, my goodness.
12:56England and Brazil.
12:58Perfect combination.
12:59You heard it here first.
13:01I mean, that is a perfect soccer game.
13:03Cool, cool, cool.
13:04Let's get that absolutely true.
13:05Wow.
13:08Okay, okay, okay.
13:10What can we do with Canada?
13:12Let's do some boiled potatoes and make a puree out of it.
13:16And the sausage, I'm gonna slice that up, put it into my sauce.
13:21I'm like, oh, this, this is gonna be fire.
13:24Ooh, I like it.
13:25I like it.
13:25I'm just getting excited.
13:2720 minutes remain.
13:28Only 20 minutes.
13:29All right, Cole, what did you grab here?
13:30I grabbed South Korea, Chef.
13:32It's kind of what you wanted, isn't it?
13:33So I'm gonna do, like, almost like a gochujang paella type of situation.
13:36Let's go, Cole.
13:37That sounds fire.
13:38Let's get the rice going.
13:39Yes, Chef.
13:40Let's get the rice cooking.
13:42Okay, Connor.
13:43So what did we get?
13:44What is our second basket?
13:45Italy.
13:45Italy.
13:45My first thought is fried chicken parmesan.
13:48Let's go.
13:48I love it.
13:49I love it.
13:49Italian-American.
13:51These are some of the most classic quintessential dishes on the planet.
13:55So if I can't do something with this, come on.
13:58Tomato sauce has got to cook.
13:59You got to get your chicken breaded, and you got to get that cooking as well, right?
14:02Connor, you got a lot of work to do, right?
14:04Yes, Chef.
14:09Okay, Andy, you grabbed Canada.
14:12How is that influencing your dish of fusion?
14:16So I'm excited.
14:16I'm gonna do this fresh salsa with some grilled pineapple with a little maple syrup.
14:23Bringing sweetness in from the maple syrup.
14:25Yes.
14:26And then a potato puree.
14:28And then a tomato-y sauce.
14:31And I'm gonna bring in the sausage in that sauce as well, Chef.
14:35Nice.
14:35Kind of chunky, rustic.
14:37Yes.
14:37Excellent.
14:3822 minutes left, guys.
14:40I just wanna get my pork going.
14:43Treat that pork with kindness.
14:48Did you grow up eating a lot of fish and chips?
14:50Fish and chips.
14:50That was the staple.
14:51Oh, my God.
14:52That was a, I mean, absolute staple and a massive treat as well.
14:55I'll be honest, I've never had Brazilian fish and chips, but...
14:58We're gonna do it today.
14:59Today is the day.
15:00Today is the day.
15:02I feel like I can toss this sausage with my peas.
15:04Yes, nice idea.
15:05I have never cooked with Brazilian sausage before, but tossing it in with the peas is a great pairing.
15:12I see the cachaça, and I'm like, the what?
15:14The co-what?
15:15Like, what is this?
15:17That's like a local alcohol.
15:19So maybe, maybe in the batter, just a little splash in the batter as well.
15:22Okay.
15:23Okay.
15:23We've already got this beer batter going.
15:25Why not toss a little in there and then use it as a deglazing agent?
15:30Nice.
15:31Nice, nice, nice.
15:32Nice.
15:34Okay, okay.
15:35Hello.
15:36Oh, this is the basement, huh?
15:38This is the dungeon.
15:38It smells of authenticity, though.
15:40Do you love it?
15:41This is real cooking here.
15:43This is great.
15:43Exactly.
15:44Exactly that.
15:44What do we got going here?
15:45So, first basket was an incredible English box with traditional fish and chips, and then
15:49followed by...
15:50Brazil.
15:51Brazil.
15:51Brazil-England.
15:52Yes.
15:53Oh, if I had a nickel for every time a Brazil-England fusion dish was requested.
15:58It smells good.
15:59It looks good.
16:00Oh, yes.
16:00I'm gonna go upstairs, right?
16:01Okay, thanks, my man.
16:02All right, good luck.
16:03See you later.
16:03Take care.
16:04Come on.
16:05Score that goal.
16:07Guys, we're halfway down.
16:0815 minutes to go.
16:09Wow.
16:10You're just a time girl.
16:13Hello.
16:13Hello, hello.
16:14Hey.
16:15Hey.
16:15There he is.
16:16How are you doing?
16:17I'm doing fine.
16:18How are you guys doing?
16:19I'm feeling it today.
16:20Alexi, he said you were throwing an apron on and helping on susha.
16:23Yes.
16:23Yes.
16:24That'd be great.
16:26Andy has Mexico and Canada.
16:28Wow.
16:29Our host countries.
16:30United States, Canada, and Mexico hosting the World Cup this summer.
16:33Exactly.
16:34That's right.
16:35Love that.
16:36Obviously, you've been to Mexico and Canada.
16:37Yes.
16:38Have you been to Argentina or Germany?
16:40I've been to Argentina and to Germany and, you know, all over the place.
16:44Guys, Alexi's been to every country on this floor.
16:47Wow.
16:48Wow.
16:48And he'll be tasting your dishes, so here to impress.
16:50Right, guys?
16:51Yes.
16:51I'm already impressed.
16:52Darren, have you ever played soccer?
16:54All my life in Jamaica.
16:55Defender, you know?
16:56Reggae boys.
16:57Reggae boys.
16:58Are you happy with your picks?
17:01I see the wheels turning.
17:02It's turning.
17:03Okay.
17:04Always turning for sure.
17:05All right.
17:06Good luck.
17:06You don't have a lot of time.
17:07Let's go.
17:08Let's go.
17:08Let's go.
17:09Okay.
17:11How are you fusing your countries together?
17:13What's the flavor profile?
17:14So, I'm going with the chimichurri.
17:18Yep.
17:19For Argentina.
17:20You know, Germany.
17:23Argentina and Germany are very different cuisines.
17:26It's just two kind of difficult countries to appear together and make sense on a plate.
17:33What the what do you do with that?
17:35You know, I cook fusion daily, but I've never done a German and Argentina, so I'm like,
17:41um, holy crap.
17:45What am I going to do with this?
17:46Am I trying to figure out what I'm going to do here?
17:53The two absolute you're going home is undercooked rice or undercooked chicken, right?
17:58Yes, Chef.
17:58Those are the two things that are going to absolutely destroy us.
18:02Oh.
18:04Ho, ho, ho, ho.
18:04That's a love.
18:04Look who it is, man.
18:05Look who it is.
18:06I smell the rarefied air of the penthouse, the top floor.
18:10Yeah.
18:11Okay, what do we got going here?
18:12Right here, I have a Korean and Spanish-style paella.
18:17Korea and Spain.
18:18Yes.
18:19Oh, my goodness.
18:20All right, two teams that are definitely going to be playing in the World Cup this summer.
18:23Spanish cuisine is sort of like Spanish football, and it looks really simple, but it's really not.
18:28There's a lot of small details.
18:29It's a lot of layers.
18:29There's a lot of layers and complexity, but ultimately, there's a beauty to it.
18:33Yes.
18:33Yeah, get that stock in there.
18:34Let's get it cooking.
18:35Okay.
18:36I really don't have time to chit-chat.
18:38Love you, Alexi, but I'm trying to focus on getting this stuff cooked, or else I won't
18:44have anything for you to taste.
18:45Over to Connor.
18:46It's a pleasure, man.
18:47Connor is like an iconic California kid, so he's making American fried chicken parmesan.
18:52We live around the corner, so this better be good, or else I'm going to heckle you.
18:56I've seen Alexi Lalas heckle with the best of them, so that's just a little extra motivation
19:01for my to be pristine, because I'm not trying to get roasted by that man today.
19:06I grew up watching you and seeing you on the TV.
19:09I'm so sorry you had to see that.
19:09I got extra fire in the tank, and it's an honor to cook for you today, Alexi.
19:12The pressure is on, Alexi.
19:14We're in the 90th minute.
19:15We got 12 minutes of stoppage time left here.
19:17That's right.
19:18We got to push.
19:18I see no sweating at all here, though.
19:20Both of these contestants know what they're doing.
19:23It's very, very obvious.
19:24I'm sweating.
19:25I've lost two inches off the hair already, Alexi, so.
19:27All right, keep going.
19:28Don't let me interrupt you.
19:29And I cannot wait to taste this.
19:30It's a pleasure.
19:31Thanks, Alexi.
19:32We appreciate you, man.
19:33Alexi, I believe that we will win.
19:36I believe that we will win!
19:38I believe that we will win!
19:40I believe that we will win!
19:44Man, what a treat.
19:47All right, Darian, where are we going?
19:49So, I'm going to roast these potatoes up.
19:51You know, Germany.
19:52Yep.
19:52Got the rustic vibe going on, too.
19:54Sauerkraut, it's sort of fermented cabbage.
19:58You see that pickle-y sort of flavor?
20:00It'd be good in the chimichurri.
20:01It would be really nice in your chimichurri.
20:03Absolutely.
20:03So, I'm going to use my sauerkraut in the chimichurri.
20:06I've never done anything like this before, but fusion, that's what I do best.
20:11That's what my entire restaurant is about.
20:13And I'm feeling good about this.
20:16Ten minutes to go, girl.
20:18Yes.
20:19That's it.
20:20And then tilt that pan and flambe in.
20:22There you go.
20:22Careful.
20:23Whoo!
20:26I'm going to burn my eyebrows off.
20:28Bloody hell, pal.
20:30The basement is the vibe today.
20:32I feel bad for the other levels.
20:34Whatever happens after this, this is going to go down as my best day.
20:38I'm telling you, girl.
20:39Together in the basement.
20:40And I've given birth twice, so.
20:43Oh, my gosh.
20:44We're total besties.
20:45Gordon and Gab.
20:48We should do this again, you and I.
20:49Right?
20:50We're a good team.
20:51When do you want to meet up?
20:54I'm ready whenever.
20:56We are the A team.
20:57Come on.
20:58Yes, chef.
21:01Eight minutes left, everyone.
21:03Eight minutes heard.
21:05Okay, what's going on, Cole?
21:07Feeling a little behind, chef.
21:08What are we behind on?
21:09The rice.
21:10Got it.
21:10I need it to be cooked all the way in the next five minutes so I can drop my seafood
21:14in there.
21:14Okay.
21:15Do we have more stock to go in there?
21:17Heard, chef.
21:18Okay.
21:18It was always going to be last minute.
21:20Okay, boom.
21:22Okay.
21:23Chicken is frying.
21:24Yes, chef.
21:25It's getting close.
21:26Okay.
21:27It looks really good, dude.
21:28Thank you, chef.
21:29It looks really good.
21:30You got the cheddar cheese slice so that it's going to melt on top?
21:32Yes, chef.
21:32Got my cheeses right there.
21:33Dude, I'm excited about this dish, man.
21:35I'm excited, too.
21:35My sauce is a little salty, but I think it's going to be good in the mix.
21:38Yeah.
21:38Dude, you're locked in, man.
21:39I love it.
21:40Locked in, man.
21:40I'm here to freaking bring it home.
21:42You got this, Connor.
21:43Okay.
21:44Let's go.
21:47Get that pork out of that pan.
21:49Are you slicing your pork?
21:51No, chef.
21:51I'm going to keep it whole.
21:54Darien, how are your potatoes?
21:55Delicious.
21:56It's actually really good.
21:57See if we're going to taste some of these?
21:58I would love it.
21:59So this is my chimichurri I made with the sauerkraut, with that brightness.
22:04Delicious.
22:04Thank you, chef.
22:05Keep going, Darien.
22:05Keep going.
22:08That fish is cooked beautifully.
22:13This is a winner, man.
22:14Yes, it is.
22:15Let's move to the top.
22:16This is not a Gordon Ramsay fish and chips.
22:17This is Gabrielle's fish and chips, yes?
22:19This is Gabrielle's fish and chips.
22:21Come on, girl.
22:24Four minutes left.
22:25The number one thing is that rice has got to be cooked.
22:27The chicken has to be cooked.
22:28I want to be the mentor that keeps both of you up top, okay?
22:32The rice is working in extra time.
22:34Yes, chef.
22:35I am sitting here with this rice, and it's just not getting to where I need it to get.
22:40I'm afraid that it's not going to be cooked all the way.
22:43Is the rice cooked?
22:44Talk to me, Colt.
22:45Not yet, chef.
22:51Three minutes left.
22:52Three minutes.
22:53Colt, that rice has got to get cooked.
22:55We've got to go, okay?
22:56Yes, chef.
22:58Two minutes, guys.
22:59Start plating.
23:00Think about how these different countries plate differently, right?
23:03And how we're fusing the looks together.
23:06Yes, chef.
23:06Yes, chef.
23:08Love that.
23:09On you go.
23:10Love that.
23:12Woo!
23:12Here it comes.
23:13Platform's moving, girl.
23:14Let's go.
23:15All the way.
23:16We're going all the way.
23:19Let's go.
23:19Wow.
23:19Look at that.
23:20Love it.
23:21Well done.
23:21Thank you, chef.
23:2420 seconds, guys.
23:26We're not missing the platform, right?
23:29Platform's here.
23:31Period.
23:32Let's go.
23:33Now, now, now, now.
23:35Wow.
23:35That was intense.
23:37Oh, God.
23:39Platform is arriving.
23:41Get it on the platter.
23:42Let's go, Connor.
23:43You okay?
23:43Yes, chef.
23:45Platform's here, Connor.
23:45Connor.
23:46Five seconds left.
23:47All right.
23:48Okay.
23:48Go, go, go.
23:49Let's go.
23:52Wow.
23:59Let's have a look at these beauties.
24:03Oh, my goodness me.
24:06Wowza.
24:06What an exciting challenge.
24:08Yes, chef.
24:08Yes, chef.
24:09Is this a celebration of the World Cup or what?
24:11This is, you know, this is kind of like knee deep in a World Cup.
24:14Some great countries.
24:15They all look wonderful.
24:17Should we start at the top level, please?
24:19Yeah, let's do it.
24:20Over here.
24:21Yes, of course.
24:22I'm so used to you being in the basement.
24:23I'm so sorry.
24:24No worries.
24:26This chef had to fuse the USA and Italy.
24:30Fun.
24:30So they made a fried chicken parmesan with homemade tomato sauce and roasted potatoes.
24:36That's good.
24:37I think this is an incredible way to fuse two different dishes together.
24:41You take the classic elements of a dish and you sort of reinvent it.
24:45Cheddar cheese works really well with the crispiness and the richness of the fried chicken.
24:50Chicken's cooked beautifully.
24:52It's heavily battered, so it just needs a touch more salt.
24:54But it's really good.
24:55Yeah, I think this chef did a great job combining the USA and Italy.
24:59I wish maybe I got a little bit more brightness out of the tomatoes, but it's a minor quip.
25:05Okay, next up we have a gochijang paella.
25:08This chef had Spain and South Korea.
25:14Spain, as we know on the soccer field, are incredibly complex in what they do.
25:19But there is also a simplicity underneath it.
25:22So I get a little bit of that.
25:23It's got a little zing.
25:24Very good.
25:25Yeah, really nice composition.
25:27Great presentation.
25:28Definitely reads paella.
25:29The part that I'm searching for is that Korean element.
25:32The gochijang.
25:33Definitely understated.
25:35Smart combination.
25:36Really good grab.
25:37Rice needs another 90 seconds.
25:40It just needs to be bloomed a bit more.
25:42Yeah, I think the rice is a little bit undercooked.
25:44I would have loved to see like a finishing aioli or something else to just break through some of the
25:48salinity.
25:49At this stage in the game, there's only five of us.
25:51There's no room for mistakes.
25:53There's no room for errors.
25:54I could be looking at the elimination cook.
25:56And that means my future in the finale is on the line.
26:01Okay, let's move to the middle level, please.
26:03First up, this chef had Mexico and Canada.
26:07That's a tough combination though, isn't it?
26:09Yes, definitely.
26:10Here we have a cumin-scented pork chop with a charred pineapple salsa and elk sausage.
26:16There's some maple syrup that was used in the sweetness of the salsa as well.
26:21The thing I'm struggling with is I think it would be hard for me to pick out what the countries
26:26were.
26:27Pork, a little bit chewy on the fatty side and a little bit overcooked for me.
26:30It's a tough grab because of the Canadian influence with elk on top of a pork chop.
26:35You've got your work cut out there.
26:37Sauce exceptional.
26:40Next up, we are heading to Argentina by way of Germany.
26:44This is a spiced rubbed ribeye served with a bratwurst demi-glaze and a sauerkraut chimie.
26:53Now this is fusion.
26:54I'm really interested in what this is going to taste like.
26:59That's good.
27:00And I like my mooing, so this is well cooked for me.
27:04That's good.
27:05Ribeye's cooked beautifully.
27:06Smart moo with a sauerkraut.
27:08It's actually delicious.
27:09It's a really good combination.
27:10You know, we asked for two World Cup nations that play together, and this is a great composition of that.
27:17Yeah, I mean, sauerkraut chimichurri does not sound like something that I want to enjoy, but I do really, really
27:24enjoy it.
27:25Like, I'll take that back to my kitchen and play around with it.
27:29Fans come down to the basement for some fish and chips.
27:32Big ol' party down there on the bottom floor.
27:34So this is a English-Brazilian fusion beer batter fish and chips with a caramelized sausage fresh pea with mint,
27:42vinegar fries, and that Brazilian liqueur is in the batter.
27:46Yeah, I want to hear this one, because it looks so crunchy.
27:51Yes.
27:52All the crunchy bits.
27:57I mean, a classic type of matchup when it comes to international soccer here.
28:01Usually, it's the English that will be whining, crying about everything, whether it's on the field or off the field.
28:07I would think that the Brazilians would taste this and say, there's not enough Brazil. We need more Brazil.
28:12By the way, it's the same here. Usually, the English are whining a little bit more than everyone else.
28:17Yeah, I just would like to address the room. I'm actually Scottish.
28:21Visually, it's hard to find Brazil in the dish visually, but when you taste it, when you taste it, you
28:28know, you do get the notes from the sausage and really smart use.
28:31Of the liqueur in the batter. Really, really delicious.
28:35The cachaça works really well. It really adds the crispiness in the batter. Really smart.
28:42Okay. Richard, Naisha, and I have got a lot to talk about. But in the meantime, give a big round
28:47of applause for this incredible legend.
28:49And the very best of luck.
28:51Let's go, champ. Let's get it.
28:52Hosting the World Cup soon on Fox.
28:56America! Happy birthday, America!
29:01Right, you five, well done. Chat amongst yourselves, grab a ball, Andy going goal, and take some penalties.
29:07We'll be back in a moment, please. Let's go.
29:10Yes, sir.
29:10Get it, girl.
29:11Make one else.
29:12Oh, wow.
29:13Nice.
29:14Okay.
29:15Okay.
29:15Chicks.
29:16Yes.
29:17There it is.
29:18Oh, my God.
29:19Right, should we start at the top four?
29:21Yes.
29:21I think the American fried chicken parmesan tastes...
29:24Winner.
29:25Yeah.
29:25Under-seasoned for me.
29:26I think that's a great way to fuse two nations together.
29:30Unfortunately, the paella, which was Spain and South Korea, just didn't execute.
29:34It read more paella than a fusion dish.
29:37But also, some of those rice carbs, they're a bit crunchy.
29:39Definitely underdone.
29:40Damn, that rice would be my demise.
29:42We're in the basement.
29:43Fish and chips was exceptional.
29:44And very smart to use the Brazilian liqueur in the batter.
29:48It's delicious.
29:49Middle floor.
29:49The pork chop was slightly overdone.
29:51It was a bit dry, sadly.
29:53Yeah, definitely.
29:53And I think the other chef, the Argentinian and Germany, you know, those are two hard flavors put together.
29:59They were good.
29:59Sauerkraut chimichurri.
30:00That was my favorite dish of the night.
30:02I know that you're flipping out.
30:04I can see it.
30:04I would have preferred to see a touch more caramelization on that ribeye, because it was just a little bit
30:09unseared.
30:11It was just like every bite was a surprise.
30:13I think for me, that was the best fusion of two countries.
30:16That was the Lino Messi of dishes for me.
30:20Definitely a close second to the fish and chips.
30:22Fish and chips, absolutely decadent.
30:24Number one.
30:25No, for me, the best dish.
30:26If they had more of a Brazilian influence, it would be number one.
30:28That's what I mean.
30:28It's the ribeye steak.
30:30Oh, I disagree.
30:30Sauerkraut chimichurri.
30:32And your best dish of the night?
30:33Argentina and Germany is damn near impossible to fuse together.
30:37Are you two plotting something here?
30:39Because the fish and chips was obvious for me.
30:41Wow.
30:43Okay.
30:44Wow.
30:49All right.
30:50There was one dish that scored today.
30:53And that dish was cooked by...
30:58Darien.
31:00Great job.
31:02Yes.
31:04Goal!
31:06I'm in semifinals.
31:07Let's go!
31:09Darien, congratulations.
31:11You'll be cooking in that top-level kitchen.
31:14Watch out.
31:15Next time we're in our semifinal.
31:17Thank you so much, Chef.
31:18An extra 10 seconds.
31:18Appreciate you, champ.
31:19Much love.
31:20Look at this.
31:22I'm very proud.
31:23Very proud of myself.
31:24First one into the semifinal.
31:26One step closer to the championship, Chef.
31:29Cooking is what get me to this point in my life.
31:32And I'm always grateful for that.
31:33And I'm still loving every second of it.
31:36Okay, so unfortunately, the chefs who are heading into the elimination today are...
31:44Cole.
31:49And Andy.
31:51Yep.
31:52Okay, Andy, Cole.
31:53For this elimination cook-off, we are paying tribute to our guest, Alexis Roots.
32:00He may be an American soccer legend, but his family heritage is from Greece.
32:06Mm-hmm.
32:07So in honor of that, you're both going to have 25 minutes to create a next-level Greek entree.
32:14Okay, all of you head to the elevator, and I'll see you on the top floor soon.
32:17Good luck, both of you.
32:18Let's go.
32:20Let's go.
32:21Wow.
32:22That is a battle that I didn't think we'd be witnessing tonight.
32:25It's my worst outcome to have two of my mentees, Andy and Cole, go head-to-head in an elimination.
32:31Come on, my girls.
32:32Yeah.
32:33It's going to be devastating saying goodbye to either of them.
32:36We got it, please.
32:41Let's go, baby.
32:42Let's go.
32:43Y'all got it.
32:44Love my girl, Andy.
32:45And I hope she does her absolute best, and I'm going to be doing my absolute best.
32:48All right, everyone.
32:49How we doing?
32:50Hey, Chef.
32:51What's up?
32:51At the end of the day, everybody was supposed to leave except me.
32:53So, go bring it.
32:55Now, we're into the World Cup knockout phase.
32:59High pressure moments.
33:00Yes, Chef.
33:01Okay?
33:01You have 25 minutes to create a next level Greek entree inspired by Alexi Lawless.
33:07Hands on the wall.
33:08Let's go, Chef.
33:09Let's go, girls.
33:12Back form is underway.
33:13Moving, girls.
33:16And...
33:16Go!
33:17Go, go, go.
33:18All right, so we got racks of lamb.
33:20We've got feta cheese, tomatoes.
33:22I see some figs, some grapes, pistachio, eggplant.
33:27This is classic Greek.
33:30Get some herbs.
33:31Everything green, give it to me.
33:32Chives, rosemary, mint.
33:35I want all of it because I know that's going to bring some punch and pack some flavor into
33:39my dish.
33:40Olives, tomatoes.
33:41The platform is literally moving up and I'm like supermanning to get the cherry tomatoes.
33:47Go, babe, go.
33:47Yeah.
33:48Oh, grab it or grab it.
33:49Here we go.
33:49Dang.
33:49Yeah, that was a good grab.
33:52All right, your 25-minute starts right now.
33:55Hurt ya.
33:56Ah!
33:56Take a second.
33:57You're good, Andy.
33:58If you're going to leave this rack whole, you got to get it scored and seared and in the
34:02oven as quick as you can.
34:03But it has to go now if you're going to leave it whole.
34:07Yes, Chef.
34:07So I have about 10 seconds to really figure this out.
34:10I can leave it whole, but if I leave it whole, I run the risk of undercooking it.
34:18All right, Andy, what are we thinking dish-wise here?
34:20Chef, I'm doing a pistachio crusted lamb with feta pistachio, a fennel salad, and also
34:27some roasted potatoes, Chef.
34:29Okay, I love it.
34:29I'm feeling good about the lamb.
34:31I just have to get that searing right away.
34:35What's the plan for the grapes?
34:36I'm going to saute them.
34:38Get it in the pan.
34:39Just throw it in.
34:39Put some herbs in here, some butter.
34:41Crack of garlic.
34:42Nice and charred.
34:42Give me a second, guys.
34:43Okay, cool.
34:44All right.
34:44Take your time, Andy.
34:47Five minutes down.
34:48Okay, so what's the dish, Cole?
34:50What do we got?
34:50I'm going to do like a preserved lemon type of tzatziki, Chef.
34:53Okay.
34:54Do you have yogurt?
34:55I do have yogurt and I have mint.
34:57Cole, are you going to leave the lamb home?
34:58Yes, Chef.
34:59I love it.
35:00The lamb's got to get in the oven as soon as we can.
35:02Get the other side seared real quick.
35:03Get it in the oven right away.
35:04Yes, Chef.
35:05Only 17 and a half minutes left.
35:07Ah!
35:08Come on, come on, come on.
35:09You're good, Andy.
35:09You're good.
35:12Take a breath, Andy.
35:14Okay.
35:14You got it, Andy.
35:15Let's go.
35:16In the oven.
35:16Yes, Chef.
35:18All right, how are we doing, Cole?
35:19I'm doing good, Chef.
35:20All right, get it seared, but the most important part is going to be getting in that oven.
35:22I like it here.
35:23Rosemary in there.
35:24Basey, base, base.
35:25Sear all sides right into the oven.
35:26That's got to happen in the next 60 seconds.
35:28All right, Chef.
35:29Good work.
35:29There you go.
35:3110 minutes down.
35:3215 minutes left only.
35:33Love all the greens, Cole.
35:35You're good, Andy.
35:36You're good.
35:37Oh, .
35:39What's the matter?
35:39That wasn't on.
35:41What is that?
35:42The potatoes going?
35:43Yes, Chef.
35:44You got 12 minutes, Andy.
35:46Oh, my God.
35:47Turn the potatoes on.
35:48This fire is out on the potatoes.
35:49.
35:49Oh.
35:51Focus.
35:53Oh, no.
36:0110 minutes left.
36:02I love the pace.
36:03Keep it up, Andy.
36:04Keep it up, Cole.
36:05Beautiful, Andy.
36:06Yeah?
36:07You're good?
36:07Yeah.
36:08Just make sure the potatoes are cooked.
36:09Yes, Chef.
36:11I just need to get these potatoes in the frying pan, saute them up a little bit.
36:15Toast, toast, toast, toast.
36:16Here we go.
36:17Just, I need them to just be a little crispy.
36:19It's gonna be close.
36:20You got your crumble working, and then that's gonna be a mixture with the eggplant and those
36:24grapes and or figs, right?
36:25Yes, Chef.
36:26Let's go.
36:27Great job, Chef.
36:28I need to check my lamb.
36:29Okay.
36:30I am so nervous about the lamb.
36:33If there's anything that can send me home in this cook right now, it is undercooked lamb.
36:38Okay, it needs more time.
36:39Get the tomatoes right in that pan.
36:41Four minutes left.
36:43Check your lamb, Andy, yeah?
36:45I think this one's done, yeah?
36:46Yeah, they're done.
36:47They're ready to rest, yeah?
36:48That's good, Andy.
36:50I'm nervous about this lamb.
36:51Think about what this plate looks like.
36:52Got it.
36:53Here you go, Cole.
36:54Cole, you're good, baby.
36:55Two minutes left.
36:56You can start plating.
36:57It's go time.
36:58Got to go now.
37:00Visualize the plate.
37:01Put every bit of trust into this.
37:02Visualize, yes.
37:03Beautiful.
37:04Shine it up, baby.
37:06You have that beautiful crust.
37:07That layup.
37:08There you go.
37:09Gorgeous.
37:10Gorgeous.
37:10Incredible.
37:1130 seconds.
37:12I love it.
37:13Okay, let's get it on a plate, too.
37:14Got to get it on the plate.
37:16Beautiful, Chef.
37:17I love it.
37:17I love it.
37:18Okay, cool.
37:19Let's go.
37:20Five, four, three, two, one.
37:26Hands up.
37:29It's tough.
37:30This cook determines whether I stay in this competition or not.
37:33It's tough to not know what the outcome is going to be until they cut into that lamb.
37:40Good job, Chef.
37:41Beautiful, Chef.
37:45Naisha, Gordon, incredible cook, and both chefs absolutely gave it everything that they had.
37:51We'll start right here.
37:53We'll start right here.
37:54This is a pan-roasted lamb with a feta and fig sauce with eggplant, potatoes, and a pistachio crumble.
38:09Lamb is seasoned beautifully.
38:12And there's some really nice Mediterranean Greek flavors in here.
38:16The one issue I've got is about 90 seconds over.
38:20The lamb's running from mid-rare.
38:22I know they sit and they rest, but it's sort of running to medium.
38:27But it's still juicy and it is seasoned beautifully.
38:31Yeah, great flavors.
38:32I love the salty briny notes coming from the feta cheese and the sweet balance of the roasted grapes.
38:38It brings a lovely depth of flavor.
38:40Really nice dish.
38:42Next up, we have a honey-spiced roasted rack of lamb with a warm Greek potato and olive salad and
38:50an herbed yogurt sauce.
39:03The lamb is cooked beautifully, very well-rested, juicy, and I love the richness coming from the herbed yogurt sauce.
39:12As something as humble and simple as a potato, it's cooked perfectly.
39:16Another good dish.
39:18Lamb is seasoned beautifully, but inside is just the perfect pink.
39:22This yogurt dressing with the potatoes, it's so on point, but when you've got such a high cap fat like
39:28that,
39:29I'll trim that off a little bit because it's just a little bit excessive.
39:33Naisha, I'm going to start with you.
39:35Which dish will you be eliminating tonight?
39:44The dish that I'm eliminating is the lamb with the feta and fig.
39:52I'll be straight to the points.
39:53The pistachio one is cooked with flair.
39:56The lamb rack is cooked with confidence.
39:59The dish I'm sending home is going to be the lamb with the pistachios.
40:08That dish was cooked by Andy.
40:15Andy, I get the talent before coming in here, but I just want to talk to you chef to chef.
40:21I'll make one thing clear.
40:23There's a future in food for you.
40:26You've really honed in your craft while you spent time in these next level kitchens.
40:31It's been just an honor to be a part of that journey with you.
40:34We're going to miss you, girl.
40:36This is a dream come true.
40:37I never imagined I would be here.
40:39I grew up in West Africa.
40:43So coming to America, the way my life has unfolded is truly an example of what's possible.
40:49And this beautiful seed of food and love of cooking in my heart that has been watered and nurtured by
40:55all three of you.
40:56I'm just so excited to keep going and letting it bloom and continue to share my heart and my love
41:02for food.
41:03So thank you.
41:04Do not stop that.
41:05I'm so proud of myself that I've come this far, that I took a chance on something that I dreamed
41:11of.
41:15I am heartbroken that my journey is ending here.
41:19Thank you, chef.
41:19Thank you so much.
41:21But what a gift.
41:22I got to, for the first time in my life, really share my spirit and be the Cameroonian American person
41:31that I am.
41:38Um, Cole.
41:40Well done.
41:41I mean, not to slice that thing and sit down there with confidence.
41:45It's exactly what I want at this stage of the competition.
41:47Beautifully done.
41:48Thank you, chef.
41:49You four.
41:50Congratulations.
41:51Semi-finalists.
41:52Go, baby.
41:53Go.
41:54Please get some rest.
41:57Because next time, the finale and your legacy are on the line.
42:02Ooh.
42:03Good night.
42:04Great job.
42:06Well done.
42:07Take care.
42:07Much love.
42:08Get some rest.
42:09See you next week.
42:10Sheesh.
42:11Top four.
42:12Let's go.
42:13That was hard.
42:14Ah.
42:14That was hard space.
42:19Next time on Next Level Chef.
42:22Welcome to the semifinals.
42:25Come on.
42:26For the first time ever, the protein you pick will be a surprise.
42:32Are you kidding me?
42:34What protein are you gonna grab?
42:36Give me more stuff.
42:38I'm, like, sick to my stomach.
42:40This is it.
42:41This is to get into the finale, okay?
42:43You gotta get that fish in the pan, Cole.
42:47You okay?
42:49Hold the pork chop, man.
42:50It's done.
42:50God.
42:51This guy's giving me an absolute heart attack.
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