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00:01Previously on Next Level Chef,
00:03we are celebrating America's 250th birthday.
00:07What's this big spill?
00:09Let's get these cakes done. Let's go.
00:11I'm just sick to my stomach at this moment.
00:14The winner of the time token tonight is Connor.
00:16There it is, baby.
00:18Christian and Gabrielle,
00:19you're two spots away from finale.
00:21This is the most important burger in my life at this point.
00:24I will be sending home the short rib burger.
00:26Christian.
00:27Good job, chef.
00:28And tonight, you'll have 30 minutes to create a fusion dish
00:32inspired by the cuisines of two World Cup countries.
00:36Mexico, Argentina, England.
00:38Argentina and Germany are very different cuisines.
00:41What am I going to do with this?
00:43Please welcome Alexi Lalas.
00:45I believe that we will win!
00:47I believe that we will win!
01:14Good morning!
01:15Cool!
01:16We're playing soccer today.
01:17Oh, wow!
01:18My favorite sport, man.
01:20Amazing!
01:21What the heck?
01:23Why is there a soccer field in the middle of here?
01:25I cannot take any more surprises right now.
01:28Right, chefs, good morning.
01:30Good morning!
01:31Welcome to the Next Level Stadium.
01:33Wow.
01:33It's cool.
01:35Honestly, 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.
01:44Same.
01:44I would get out there.
01:46Let's go.
01:46But I just want to warn you, I'm pretty sure, since we're so competitive,
01:50I'd run circles around both of you.
01:51Just say it!
01:52I'm just saying!
01:54Are you kidding me?
01:58Come on!
02:00Listen up.
02:01Today, we are celebrating one of the most incredible sporting events in the world.
02:07The 2026 FIFA World Cup, airing on Fox this summer.
02:12How cool is that?
02:13Let's go.
02:13Let's go.
02:14Cool.
02:15The last time the U.S. hosted the World Cup was in 1994.
02:20So, we've decided to bring in a legend from that team.
02:25Oh, .
02:25Please welcome America's soccer star and Fox Sports lead analyst, Alexi Lalas.
02:32Yes!
02:34Hello!
02:35Hello, people!
02:37Hi!
02:37I grew up watching Alexi Lalas.
02:41Everything meaningful in soccer in the States.
02:43He's the face on the TV.
02:45Oh, my goodness me.
02:46Welcome to the Next Level Stadium.
02:47This is awesome.
02:49You've got a busy summer ahead of you.
02:51Busy summer.
02:52The biggest World Cup in history.
02:53It's fitting to bring it back to the United States with our friends to the North Canada and our friends
02:57to the South Mexico.
02:58I go back to 1994.
03:00I was literally running around as a spotty 25-year-old chef.
03:04Wow!
03:04Watching you on that pitch.
03:05Extraordinary.
03:06It was a lot of hair ago.
03:09.
03:10.
03:21How excited are you?
03:23It's here.
03:23I am jacked up.
03:24This is me jacked up.
03:25You smell that?
03:26That's a World Cup.
03:27A World Cup is a celebration.
03:29A World Cup is an adventure.
03:31The candle has been lit.
03:32We will see where it leads us.
03:34You know a little bit about competition.
03:36Obviously, you've been to the highest level.
03:38Do you have any advice for our competitors?
03:41Only five of them left.
03:42What do they need to do to bring this home?
03:44Whether it's on a soccer field or whether it's in the kitchen, if you don't believe in yourself, nobody else
03:49is going to.
03:50Ultimately, you have to say, I am here for a reason and I'm going to kick some ass.
03:53That's right.
03:54Let's go, baby.
03:55Let's get it.
03:55One of the greatest things the World Cup does is bring nations together.
03:59So for today's top five challenge, you'll do exactly that.
04:04You'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.
04:18Got Cameroon, German, Irish.
04:21I was born for this challenge.
04:23Now listen, that's the goal today, okay?
04:26Honor two culinary traditions in one united dish and only 30 minutes to do it.
04:3330 minutes?
04:34Come on, at least give them a half.
04:3545 minutes is a half in soccer.
04:37You're not even going to give them a half.
04:38Would you like 45 minutes?
04:39Yes, sir.
04:40Yes, sir.
04:41No.
04:41Too bad.
04:44And Alexi's going to help us judge today.
04:45You got it.
04:46That's amazing.
04:48And listen, I listen to Alexi's podcast.
04:49He's a harsh critic, okay?
04:51I am.
04:51I am.
04:52So feed me.
04:53Feed me well.
04:55Right.
04:56Connor.
04:56Yes, Chef.
04:57Thanks to that incredible winning dish last time around, you know you have that time token.
05:02Which means you've got a big choice, young man, to make today.
05:05Are you going to keep that extra 10 seconds for yourself at the platform or take 10 seconds away from
05:11one of your fellow competitors?
05:15I think I'm going to take the 10, Chef.
05:17You're going to take the 10 yourself?
05:18Yes.
05:19My 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.
05:27Gabrielle, you're cooking in the basement this time around.
05:29I'm ready.
05:30Anybody can cook in the penthouse.
05:31Don't you worry about it.
05:32Exactly.
05:32It's going to be fine.
05:33I'm betting on you.
05:33Yes.
05:35Connor and Cole, you're on the top level today.
05:38Head to the elevator and I'll see you there soon.
05:41Let's go, Connor.
05:42Let's go, Cole.
05:42You can do this.
05:43Believe in yourselves.
05:44We got this.
05:45Go.
05:46Let's go.
05:53Woo!
05:54Top kitchen, baby.
05:55Let's get it.
05:56Come on now.
05:57I love fusion cuisine.
05:58It is everything that I'm about.
06:00But fusion can turn into confusion real quick.
06:03So I don't want to be confused at all.
06:05I want to have a solid plan and idea going into this cook for sure.
06:08I got the exact same .
06:10Let's go.
06:11We know exactly what we need.
06:18Oh, thanks.
06:20Oh, we get to look at each other.
06:22Yeah, there you go.
06:23Here it is.
06:27My very own kitchen.
06:28What I dream.
06:29God, I love this.
06:31This is my basement.
06:32I am so excited to run for that platform by myself.
06:37It's getting spooky down here.
06:39Getting spooky.
06:42All right.
06:43Let's go, Connor and Cole.
06:45Let's go.
06:45Let's go, RV.
06:46How we doing?
06:46How we doing?
06:47Hello, Chef.
06:48Listen, I love this challenge, right?
06:49I love sort of like the idea of really good fusion.
06:52So I know we can make this happen.
06:54Yes, Chef.
06:55There's a literal US soccer chant that's, I believe that we can win.
07:06Let's get it.
07:07What's up, Chef?
07:08Let's go, baby!
07:09Yay!
07:11What's happening?
07:15Let's go, girl.
07:17Let's go.
07:17Let's do it.
07:19You good?
07:19You and me, Chef.
07:21How are you feeling?
07:21I feel great.
07:22First pick for Chef Ramsay, and now here we are in the basement together.
07:27Come on.
07:28This is a love story.
07:30This is what we've all been waiting for, and it's finally here.
07:35So grab that first basket, something classic, and then a second drop when that comes down,
07:40sort of weave it in.
07:40These guys are grabbing two baskets randomly.
07:43It's like a guessing game.
07:45They literally have to pivot and think quickly on their feet to come up with a fully uncompromising
07:49dish to blend both cultures on one plate.
07:53That's a hard task.
07:54I'm ready.
07:55What a dream.
07:59All right, here we go.
08:00When the lights green, it's go time, Connor.
08:01You got an extra 10 seconds because of the time token.
08:04Here we go.
08:05You got this timing.
08:05It's go time.
08:06Your time starts right now.
08:10Okay.
08:11What do we got, dude?
08:12Okay.
08:13Argentina, steak.
08:13England, USA, Argentina.
08:15I'm seeing gorgeous shrimp and seafood, but paella in 30 minutes.
08:20Hell no.
08:21Do you like fish or meat?
08:22That's a good way to start, dude.
08:22I got to go USA.
08:23USA?
08:24I'm seeing chicken, USA.
08:26I have something in the back of my mind.
08:27Just saying USA.
08:29USA.
08:30USA.
08:31Cole, let's go.
08:32Come on, Cole.
08:33Argentina, what's over here?
08:35All right.
08:35You got Argentina.
08:36Mexico.
08:36Do you like seafood or meat?
08:37You got seafood up top.
08:39Spain.
08:40Perfect.
08:40I love Spanish food.
08:42I feel like I have the perfect fixings for a paella type of situation.
08:46I love seafood.
08:47This is going to go perfectly.
08:50Go, go, go.
08:51Go, go, go.
08:55Mexico, Argentina, England.
08:57I'm seeing this Mexico basket.
08:58I like pork, pineapple.
09:00Yes.
09:01Okay.
09:01One down, one to go.
09:03I see this steak.
09:04I'm like, I want a ribeye.
09:05It's beautiful.
09:07Let's go to Argentina.
09:08Good job.
09:09I'm happy with this.
09:13Let's go.
09:13What is coming to us?
09:14Let's go.
09:15Let's go.
09:16Let's go.
09:16Let's go.
09:17Yes, England.
09:19What?
09:20That is incredible.
09:22Fish, malt vinegar, potatoes, mayonnaise, pickles.
09:27I immediately see the vision for the dish.
09:30Fish and chips, classic, and some malt vinegar fries.
09:32Fish and chips with my guy?
09:34We are fired up about this basket.
09:38Let's do it.
09:39That is amazing.
09:40Wow, we got really lucky.
09:43All right, guys.
09:44World Cup fusion dish.
09:46Your 30 minutes starts right now.
09:48Let's go.
09:48Let's go.
09:49Let's go.
09:49This is a great grab.
09:51Darien, what did you grab?
09:52Yes, I got some beautiful ribeye steak, some bell peppers, eggplant, potatoes.
09:57Nice.
09:57What are you thinking about the peppers?
09:58The peppers, I'm putting my chimichurri.
10:01Excellent.
10:03We need music on here, Chef.
10:04Andy's a singer.
10:07Don't think I didn't look up your songs on Spotify.
10:09What?
10:10Uh-oh.
10:11Calling me out, Chef.
10:12Girl, I had to.
10:13I said, what is Andy all about?
10:15All right, Andy, what you got?
10:17I got pork chop.
10:18I'm gonna spice this up, make an amazing kind of tomato, pepper sauce to go with it underneath.
10:24Yum.
10:25Flavors of Mexico.
10:26Yes.
10:26Incredible.
10:26Exactly.
10:27So, what are you hoping for to go with your Mexican-flavored inspiration?
10:31I would love Italian, Chef.
10:34Nice.
10:37What are we making?
10:38I grab Spain, Chef.
10:39Right now, I'm going towards a paella-type base.
10:42That's how my fusion's gonna start, but I know I can get a lot of different things that can go
10:46well with that.
10:47So, I love this.
10:47What are you hoping for with the next basket?
10:50I'm hoping for something that has, like, some spice.
10:52I'd love the idea of, like, a jambalaya paella dish.
10:55Yes.
10:55Okay, so we know one thing.
10:56Paella, just like risotto, has got to start as soon as you can.
10:59Yes, Chef.
11:01All right, Connor, what are we making?
11:03I got USA, baby.
11:04I'm gonna do fried chicken.
11:05America.
11:06Okay, fried chicken.
11:06So, what basket would you love to see next, then?
11:09You know, I think fried chicken is so, you know, versatile.
11:13There's Korean fried chicken.
11:14There's Japanese fried chicken.
11:15Pretty classic, right?
11:17Yes, Chef.
11:17Hey, Connor and Cole, platform is on the move.
11:19Here come your second baskets, okay?
11:21What's gonna work with Spain and the USA?
11:23I'm looking for Korean or Japanese.
11:27Something to give me that sticky, icky fried chicken.
11:29I'm gonna go Italy.
11:31The gods have spoken.
11:32Italy, America.
11:33Chicken parm.
11:34That's kind of classic.
11:36Canada, Germany, Brazil, and South Korea.
11:39I'm looking for something spicy, something punchy,
11:41something that can really give this paella an edge.
11:44Five seconds left.
11:45Here's South Korea.
11:46Korea.
11:47Yep, perfect.
11:48I see a little gochuchang in there.
11:50I know gochuchang can go pretty well inside of this paella.
11:55Platform's on the move again, guys.
11:56What are you gonna use to fuse into your dish?
11:58You have Canada, Germany, and Brazil.
12:02I'm gonna take Germany.
12:03I got the bratwurst and the beer.
12:05Soercroat.
12:06Challenging.
12:07I'm here for it, though.
12:09There's Brazil and then Canada.
12:11Okay, let's think.
12:12Think, think, think.
12:13Five seconds.
12:14This is game time decision.
12:16Let's go.
12:17Now, now, now, now.
12:18Potato, cheese, sausage.
12:20Canada seems like the simplest basket.
12:24Okay, okay, okay.
12:25Cheese curds.
12:28Oh, my gosh.
12:30I've never had a Mexican-Canadian fusion dish in my life.
12:34I'm literally shaking.
12:36That was a terrible decision.
12:38Oh, my goodness.
12:40Looking at that Brazil basket go down,
12:43I made the wrong call.
12:50Here we go.
12:50Here we go.
12:51The second one.
12:52Here we go.
12:52We have got...
12:54Brazil.
12:55Uh, Brazil.
12:56Okay.
12:57Okay.
12:58England and Brazil.
12:59Oh, my goodness.
13:00England and Brazil.
13:02Perfect combination.
13:03You heard it here first.
13:05I mean, that is a perfect soccer game.
13:07Let's get that.
13:08Absolutely true.
13:09Wow.
13:12Okay, okay, okay.
13:13What can we do with Canada?
13:15Let's do some boiled potatoes and make a puree out of it.
13:20And the sausage, I'm gonna slice that up, put it into my sauce.
13:24I'm like, oh, this is gonna be fire.
13:28Oh, I like it.
13:29I like it.
13:29I'm just getting excited.
13:3020 minutes remain.
13:32Only 20 minutes.
13:32All right, Cole, what did you grab here?
13:34I grabbed South Korea, chef.
13:36It's kind of what you wanted, isn't it?
13:37So, I'm gonna do, like, almost like a gochujang paella type of situation.
13:40Let's go, Cole.
13:40That sounds fire.
13:41Let's get the rice going.
13:42Yes, chef.
13:44Let's get the rice cooking.
13:46Okay, Connor.
13:47So, what did we get?
13:47What is our second basket?
13:48Italy.
13:49Italy.
13:49My first thought is fried chicken parmesan.
13:51Let's go.
13:52I love it.
13:53I love it.
13:54Italian-American.
13:55These are some of the most classic quintessential dishes on the planet.
13:58So, if I can't do something with this, come on.
14:01Tomato sauce has got to cook.
14:03You've got to get your chicken breaded in.
14:04You've got to get that cooking as well, right?
14:06Connor, you've got a lot of work to do, right?
14:07Yes, Sam.
14:13Okay, Andy, you grabbed Canada.
14:16How is that influencing your dish of fusion?
14:20So, I'm excited.
14:20I'm gonna do this fresh salsa with some grilled pineapple,
14:25with a little maple syrup.
14:27Bringing sweetness in for the maple syrup.
14:29Yes.
14:29And then a potato puree.
14:32Yep.
14:32And then a tomato-y sauce.
14:35And I'm gonna bring in the sausage in that sauce as well, Chef.
14:39And chunky, rustic.
14:41Yes.
14:41Excellent.
14:4222 minutes left, guys.
14:44I just wanna get my pork going.
14:46Treat that pork with kindness.
14:51Did you grow up eating a lot of fish and chips?
14:53Fish and chips?
14:54That was the staple.
14:55That was the staple.
14:55Oh, my God.
14:56That was an absolute staple.
14:58And a massive treat as well.
14:59I'll be honest, I've never had Brazilian fish and chips, but...
15:02We're gonna do it today.
15:03Today is the day.
15:04Today is the day.
15:05I feel like I can toss this sausage with my peas.
15:08Yes, nice idea.
15:09I have never cooked with Brazilian sausage before, but tossing it in with the peas is a great pairing.
15:15I see the cachaça and I'm like, the what?
15:18The co-what?
15:19Like, what is this?
15:21That's like a local alcohol.
15:23So maybe the batter, just a little splash in the batter as well.
15:26Yeah?
15:26Okay.
15:27We've already got this beer batter going.
15:29Why not toss a little in there and then use it as a deglazing agent?
15:34Nice.
15:35Nice, nice, nice.
15:37Okay, okay.
15:39Hello.
15:39Oh, this is the basement, huh?
15:41This is the dungeon.
15:42It smells of authenticity, though.
15:44Do you love it?
15:45This is real cooking here.
15:46This is great.
15:47Exactly.
15:47Exactly that.
15:48What do we got going here?
15:49So, first basket was an incredible English box with traditional fish and chips and then followed
15:53by...
15:54Brazil.
15:54Brazil.
15:55Brazil-England.
15:56Yes.
15:57What do you think?
15:58If I had a nickel for every time a Brazil-England fusion dish was requested.
16:01It smells good.
16:02It looks good.
16:03Oh, yes.
16:04I'm gonna go upstairs.
16:05Okay, thanks, my man.
16:06All right, good luck.
16:06Have fun.
16:07See you later.
16:07Take care.
16:08Come on, score that goal.
16:10Guys, we're halfway down.
16:1215 minutes to go.
16:13Wow.
16:14You're just a time girl.
16:16Hello.
16:17Hello.
16:18Hey, welcome.
16:19There he is.
16:20How are you doing?
16:21I'm doing fine.
16:21How are you guys doing?
16:22I'm feeling it today.
16:23Alexi, he said you were throwing an apron on and helping him in sushi.
16:26Yes.
16:28That would be great.
16:30Andy has Mexico and Canada.
16:32Wow, they are host countries.
16:34The United States, Canada, and Mexico hosting the World Cup this summer.
16:37Exactly.
16:38That's right.
16:38Love that.
16:39Obviously, you've been to Mexico and Canada.
16:41Yes, many times.
16:42Have you been to Argentina or Germany?
16:44I've been to Argentina and to Germany.
16:45Amazing.
16:46And, you know, all over the place.
16:47Guys, Alexi's been to every country on this floor.
16:51Wow.
16:51And he'll be tasting your dishes.
16:53So, here to impress.
16:54Right, guys?
16:54Yes, Chef.
16:55I'm already impressed.
16:56Darren, have you ever played soccer?
16:57All my life in Jamaica.
16:59Defender, you know?
17:00Reggae boys.
17:00Reggae boys.
17:01Are you happy with your picks?
17:04I see the wheels turning.
17:06It's turning.
17:07Okay.
17:08Oh, it's turning for sure.
17:09All right.
17:09Good luck.
17:10I don't have a lot of time.
17:11Let's go.
17:11Let's go.
17:12Let's go.
17:13Okay.
17:14How are you fusing your countries together?
17:17What's the flavor profile?
17:18So, I'm going with the chimichurri.
17:22Yep.
17:22For Argentina.
17:24You know, Germany.
17:27Argentina and Germany are very different cuisines.
17:30It's just two kind of difficult countries to appear together and make sense on a plate.
17:37What the what do you do with that?
17:39You know, I cook fusion in a daily, but I've never done a German and Argentina.
17:44So, I'm like, um, holy crap.
17:48What am I going to do with this?
17:50I'm trying to figure out what I'm going to do here.
18:00The two absolute you're going home is undercooked rice or undercooked chicken, right?
18:05Yes, sir.
18:05Those are the two things that are going to absolutely destroy us.
18:09Oh, ho, ho, ho, ho.
18:11Excellent.
18:11Look who it is, man.
18:13Look who it is.
18:13I smell the rarefied air of the penthouse, the top floor.
18:18Okay.
18:18What do we got going here?
18:19Right here, I have a Korean and Spanish-style paella.
18:24Korea and Spain.
18:25Yes.
18:26Oh, my goodness.
18:27All right, two teams that are definitely going to be playing in the World Cup this summer.
18:31Spanish cuisine is sort of like Spanish football.
18:33It looks really simple, but it's really not.
18:35There's a lot of small details.
18:36It's a lot of layers.
18:37There's a lot of layers and complexity, but ultimately there's a beauty to it.
18:40Yes.
18:40Yeah, get that stock in there.
18:41Let's get it cooking.
18:42All right, Jeff.
18:43Okay.
18:43I really don't have time to chit-chat.
18:45Love you, Alexi.
18:47But I'm trying to focus on getting this stuff cooked or else I won't have anything for you
18:52to taste.
18:52Over to Connor.
18:53It's a pleasure, man.
18:54Connor is like an iconic California kid, so he's making American Fried Chicken Parmesan.
18:59We live around the corner, so this better be good or else I'm going to heckle you.
19:03I've seen Alexi Lalas heckle with the best of them, so it's just a little extra motivation
19:08for my to be pristine because I'm not trying to get roasted by that man today.
19:13I grew up watching you and seeing you on the TV.
19:16I'm so sorry you had to see that.
19:17I got extra fire in the tank, and it's an honor to cook for you today, Alexi.
19:19The pressure is on, Alexi.
19:21We're in the 90th minute.
19:22We got 12 minutes of stoppage time left here.
19:24That's right.
19:25We got to push.
19:25I see no sweating at all here, though.
19:28Both of these contestants know what they're doing.
19:30It's very, very obvious.
19:31I'm sweating.
19:32I've lost two inches off the hair already, Alexi, so.
19:34All right, keep going.
19:35Don't let me interrupt you, and I cannot wait to taste this.
19:38All right.
19:38It's a pleasure.
19:38Thanks, Alexi.
19:39We appreciate you, man.
19:40Alexi, I believe that we will win.
19:43I believe that we will win!
19:45I believe that we will win!
19:47I believe that we will win!
19:49I believe that we will win!
19:51Man, what a treat.
19:54All right, Darian, where are we going?
19:56So I'm going to roast these potatoes up.
19:58You know, Germany.
19:59Yep.
19:59Got the rustic vibe going on, too.
20:01Sauerkraut, it's sort of fermented cabbage.
20:06You see that pickle-y sort of flavor?
20:07It would be good in the chimichurri.
20:08It would be really nice in your chimichurri.
20:10Absolutely.
20:11So I'm going to use my sauerkraut in the chimichurri.
20:13I've never done anything like this before, but fusion.
20:17That's what I do best.
20:18That's what my entire restaurant is about.
20:20And I'm feeling good about this.
20:24Ten minutes to go, girl.
20:25Yes.
20:26That's it.
20:27And then tilt that pan and flambe it.
20:29There you go.
20:29Oh, f***ing careful.
20:30Woo!
20:33I'm going to burn my eyebrows off.
20:35Bloody hell, pals.
20:37The basement is the vibe today.
20:39I feel bad for the other levels.
20:42Whatever happens after this, this is going to go down as my best day.
20:45I'm telling you, girl.
20:46Together in the basement.
20:47And I've given birth twice, so.
20:50Oh, my gosh.
20:51We're total besties.
20:52Gordon and Gab.
20:55We should do this again, you and I.
20:57Right?
20:57We're a good team.
20:58When do you want to meet up?
21:01I'm ready whenever.
21:03We are the A team.
21:05Come on.
21:05Yes, chef.
21:09Eight minutes left, everyone.
21:10Eight minutes heard.
21:12Okay.
21:13What's going on, Cole?
21:14Feeling a little behind, chef.
21:15What are we behind on?
21:16Um, the rice.
21:18I need it to be cooked all the way in the next five minutes so I can drop my seafood
21:21in there.
21:22Okay.
21:22Do we have more stock to go in there?
21:24Heard, chef.
21:25Okay.
21:25It was always going to be last minute.
21:27Okay, boom.
21:29Okay.
21:30Chicken is frying.
21:31Yes, chef.
21:32It is?
21:32It's getting close.
21:33Okay.
21:34It looks really good, dude.
21:35Thank you, chef.
21:36It looks really good.
21:37You got the cheddar cheese sliced so that it's going to melt on top.
21:39Yes, chef.
21:39Got my cheeses right there.
21:40Dude, I'm excited about this dish, man.
21:42I'm excited, too.
21:42My sauce is a little salty, but I think it's going to be good in the mix.
21:45Dude, you're locked in, man.
21:46I love it.
21:47Locked in, man.
21:47I'm here to freaking bring it home.
21:49You got this, Connor.
21:50Okay.
21:51Let's go.
21:54Get that pork out of that pan.
21:57Are you slicing your pork?
21:58No, chef.
21:59I'm going to keep it whole.
22:01Darian, how are your potatoes?
22:02Delicious.
22:03It's actually really good.
22:04Chef, wanna taste some of this?
22:06I would love it.
22:06So this is my chimichurri I made with the sour kraut with that brightness.
22:11Delicious.
22:11Thank you, chef.
22:12Keep going, Darian.
22:13Keep going.
22:15That fish is cooked beautifully.
22:20This is a winner, man.
22:21Yes, it is.
22:22Let's move to the top.
22:23This is not a Gordon Ramsay fish and chips.
22:24This is Gabrielle's fish and chips, yes?
22:26This is Gabrielle's fish and chips.
22:28Come on, girl.
22:31Four minutes left.
22:32The number one thing is that rice has gotta be cooked.
22:34The chicken has to be cooked.
22:35I wanna be the mentor that keeps both of you up top.
22:39Okay?
22:39The rice is working in extra time.
22:42Yes, chef.
22:43I am sitting here with this rice, and it's just not getting to where I need it to get.
22:47I'm afraid that it's not gonna be cooked all the way.
22:50Is the rice cooked?
22:51Talk to me, Cole.
22:53Not yet, chef.
23:00Three minutes left.
23:02Three minutes.
23:02Cole, that rice has gotta get cooked.
23:05We gotta go, okay?
23:06Yes, chef.
23:08Two minutes, guys.
23:09Start plating.
23:10Think about how these different countries plate differently, right?
23:13And how we're fusing the looks together.
23:16Yes, chef.
23:16Yes, chef.
23:18Love that.
23:19George, George, George.
23:20Love that.
23:21Whoo!
23:22Here it comes.
23:23Platform's moving, girl.
23:24Let's go.
23:25All the way.
23:26We're going all the way.
23:27Let's go.
23:29Wow, look at that.
23:30Love it!
23:31Well done.
23:31Ah!
23:32Thank you, chef.
23:3420 seconds, guys.
23:36We're not missing the platform, right?
23:38Platform's here.
23:41Darian, let's go.
23:43Now, now, now, now!
23:45Wow, that was intense.
23:47Oh, God.
23:49Platform is arriving.
23:50Get it on the platter.
23:52Let's go, Connor.
23:53You okay?
23:53Yes, chef.
23:54Platform's here, Connor.
23:55Connor, five seconds left.
23:57All right.
23:58Okay, go, go, go.
23:59Let's go.
24:02Wow.
24:09Let's have a look at these beauties.
24:13Oh, my goodness me.
24:15Wowza.
24:16What an exciting challenge.
24:18Yes, chef.
24:18Yes, chef.
24:19Is this a celebration of the World Cup or what?
24:21This is, you know, this is kind of like knee-deep in a World Cup.
24:24Mm-hmm.
24:24Some great countries.
24:25They all look wonderful.
24:27Should we start at the, uh, the top level, please?
24:29Yeah, let's do it.
24:30Over here.
24:31Yes, of course.
24:32I'm so used to you being in the basement.
24:33I'm so sorry.
24:34No worries.
24:35Yes.
24:35This chef had to fuse the USA and Italy.
24:40Fine.
24:40So they made a fried chicken parmesan with a homemade tomato sauce and roasted potatoes.
24:46That's good.
24:47I think this is an incredible way to fuse two different dishes together.
24:51You take the classic elements of a dish and you sort of reinvent it.
24:55Cheddar cheese works really well with the crispiness and the richness of the fried chicken.
25:00Chicken is cooked beautifully.
25:01It's heavily battered, so it just needs a touch more salt.
25:04But it's really good.
25:05Yeah, I think this chef did a great job combining the USA and Italy.
25:09I wish maybe I got a little bit more brightness out of the tomatoes, but it's a minor quip.
25:15Okay, next up we have a gochijang paella.
25:19The chef had Spain and South Korea.
25:24Spain, as we know on the soccer field, are incredibly complex in what they do, but there is also a
25:30simplicity underneath it.
25:32So I get a little bit of that.
25:33It's got a little zing.
25:34Very good.
25:35Yeah, really nice composition.
25:37Great presentation.
25:38Definitely reads paella.
25:39The part that I'm searching for is that Korean elephant, the gochijang.
25:43Definitely understated.
25:45Smart combination.
25:46Really good grab.
25:47Rice needs another 90 seconds.
25:49It just needs to be bloomed a bit more.
25:51Yeah, I think the rice is a little bit undercooked.
25:53I would have loved to see like a finishing aioli or something else to just break through some of the
25:58salinity.
25:59At this stage in the game, there's only five of us.
26:01There's no room for mistakes.
26:03There's no room for errors.
26:04I could be looking at the elimination cook.
26:06And that means my future in the finale is on the line.
26:11Okay, let's move to the middle level, please.
26:14First up, this chef had Mexico and Canada.
26:17That's a tough combination though, isn't it?
26:19Yes, definitely.
26:20Here we have a cumin-scented pork chop with a charred pineapple salsa and elk sausage.
26:26There's some maple syrup that was used in the sweetness of the salsa as well.
26:30The thing I'm struggling with is I think it would be hard for me to pick out what the countries
26:35were.
26:36Pork, a little bit chewy on the fatty side and a little bit overcooked for me.
26:40It's a tough grab because of the Canadian influence with elk on top of a pork chop.
26:45You've got your work cut out there.
26:47Sauce exceptional.
26:50Next up, we are heading to Argentina by way of Germany.
26:53This is a spiced rubbed ribeye served with a bratwurst demi-glaze and a sauerkraut chimie.
27:03Now this is fusion.
27:04I'm really interested in what this is going to taste like.
27:09That's good.
27:10And I like my mooing, so this is well cooked for me.
27:14That's good.
27:15Ribeye is cooked beautifully.
27:16Smart moo with a sauerkraut.
27:17It's actually delicious.
27:19It's a really good combination.
27:20You know, we asked for two World Cup nations that play together, and this is a great composition of that.
27:27Yeah, I mean, sauerkraut chimichurri does not sound like something that I want to enjoy, but I do really, really
27:34enjoy it.
27:35Like, I'll take that back to my kitchen and play around with it.
27:39Fancy coming down to the basement for some fish and chips?
27:42Big ol' party down there on the bottom floor.
27:44So this is a English-Brazilian fusion beer batter fish and chips with a caramelized sausage fresh pea with mint,
27:52vinegar fries, and that Brazilian liqueur is in the batter.
27:56Yeah, I want to hear this one, because it looks so crunchy.
28:01Yes.
28:02All the crunchy bits.
28:07I mean, a classic type of match-up when it comes to international soccer here.
28:11Usually, it's the English that will be whining and crying about everything, whether it's on the field or off the
28:16field.
28:16I would think that the Brazilians would taste this and say,
28:20there's not enough Brazil, we need more Brazil.
28:22By the way, it's the same here.
28:23Usually, the English are whining a little bit more than everyone else.
28:26Yeah, I just would like to address the room.
28:29I'm actually Scottish.
28:31Visually, it's hard to find Brazil in the dish visually, but when you taste it,
28:36you know, you do get the notes from the sausage and really smart use of the liqueur in the batter.
28:43Really, really delicious.
28:45The cachaça works really well.
28:47It really adds the crispiness in the batter.
28:49Really smart.
28:52Okay.
28:52Richard, Naisha, and I have got a lot to talk about.
28:55But in the meantime, give a big round of applause for this incredible legend.
28:59And the very best of luck.
29:00Let's go, champ. Let's get it.
29:02Hosting the World Cup soon on Fox.
29:06America!
29:07Happy birthday, America!
29:11Right, you five, well done.
29:12Chat amongst yourselves, grab a ball, Andy going goal, and take some penalties.
29:16We'll be back in a moment, please.
29:18Yes, sir.
29:18Let's go.
29:19Get it, girl.
29:20Like when I was...
29:22Oh, wow.
29:23Nice.
29:24Okay.
29:25Okay, tricks.
29:26Yes.
29:27There it is.
29:28Oh, my God.
29:28Right, should we start at the top four?
29:30Yes.
29:31I think the American fried chicken parmesan, tasty.
29:34Winner.
29:35Yeah.
29:35Under-seasoned for me.
29:36I think that's a great way to fuse two nations together.
29:40Unfortunately, the paella, which was Spain and South Korea, just didn't execute.
29:44It read more paella than a fusion dish.
29:46But also, some of those rice carbs, they're a bit crunchy.
29:48Definitely underdone.
29:49Damn, that rice would be my demise.
29:52We're in the basement.
29:53Fish and chips was exceptional.
29:54And very smart to use the Brazilian liqueur in the batter.
29:58It's delicious.
29:58Middle floor.
29:59The pork chop was slightly overdone.
30:01It was a bit dry, sadly.
30:02Yeah, definitely.
30:03And I think the other chef, the Argentinian and Germany, you know, those are two hard flavors
30:08put together.
30:08They were good.
30:09Sauerkraut chimichurri.
30:10That was my favorite dish of the night.
30:12I know that you're flipping out.
30:13I can see it.
30:14I would have preferred to have seen a touch more caramelization on that ribeye, because
30:17it was just a little bit unseared.
30:21It was just like every bite was a surprise.
30:23I think for me, that was the best fusion of two countries.
30:26That was the Lino Messi of dishes for me.
30:29Definitely a close second to the fish and chips.
30:32Fish and chips, absolutely decadent.
30:34Yeah, number one.
30:34No, for me, the best dish.
30:35If they had more of a Brazilian influence, it would be number one.
30:38That's what I mean.
30:38It's the ribeye steak.
30:40Oh, I disagree.
30:41Sauerkraut chimichurri.
30:42And your best dish at the night?
30:43Argentina and Germany is damn near impossible to fuse together.
30:46Are you two plotting something here?
30:49Because the fish and chips was obvious for me.
30:51Wow.
30:52Okay.
30:53Wow.
31:02All right.
31:04There was one dish that scored today.
31:07And that dish was cooked by...
31:11...Darian.
31:13Great job.
31:15Yes.
31:18Goal!
31:19How many semifinals?
31:20Let's go!
31:23Darian, congratulations.
31:24Whoo!
31:25You'll be cooking in that top-level kitchen.
31:28Watch out.
31:28Next time on, in our semifinal.
31:31Thank you so much, Chef.
31:31An extra 10 seconds.
31:32Appreciate you, champ.
31:32Much love.
31:33Look at this.
31:36I'm very proud.
31:37Very proud of myself.
31:38First one into the semifinal.
31:40One step closer to the championship, Chef.
31:42Cooking is what get me to this point.
31:45And I'm always grateful for that.
31:47And I'm still loving every second of it.
31:49Okay.
31:50So, unfortunately, the chefs who are heading into the elimination today are...
31:57Cole.
32:03And Andy.
32:04Yep.
32:05Okay.
32:06Andy.
32:06Cole.
32:07For this elimination cook-off, we are paying tribute to our guest, Alexi's Roots.
32:13He may be an American soccer legend, but his family heritage is from Greece.
32:20Mm-hmm.
32:20So, in honor of that, you're both going to have 25 minutes to create a next-level Greek entree.
32:28Okay?
32:28All of you head to the elevator, and I'll see you on the top floor soon.
32:31Good luck, both of you.
32:32Let's go, Andy.
32:33Let's go.
32:34Let's go.
32:34Wow.
32:35That is a battle that I didn't think we'd be witnessing tonight.
32:38It's my worst outcome to have two of my mentees, Andy and Cole, go head-to-head in an elimination.
32:44Come on, my girls.
32:45Yeah.
32:46It's going to be devastating saying goodbye to either of them.
32:49The family is good.
32:55Let's go, baby.
32:56Let's go.
32:56Y'all got it.
32:57Love my girl, Andy, and I hope she does her absolute best, and I'm going to be doing my absolute
33:01best.
33:02All right, everyone.
33:03How we doing?
33:03Hey, Chef.
33:04What's up?
33:04At the end of the day, everybody was supposed to leave except me, so they'll bring it.
33:08Now we're into the World Cup knockout phase.
33:12High pressure moments.
33:14Yes, Chef.
33:14Okay?
33:14You have 25 minutes to create a next-level Greek entree inspired by Alexi Lawless.
33:21Hands on the wall.
33:22Let's go, Chef.
33:23Let's go, girls.
33:25Let's go.
33:26Back home is underway.
33:27Moving, girls.
33:29And...
33:30Go!
33:30Go, go, go.
33:31All right, so we got racks of lamb.
33:33You got feta cheese, tomatoes.
33:35I see some figs, some grapes, pistachio, eggplant.
33:41This is classic Greek.
33:43Get some herbs.
33:44Everything green, give it to me.
33:46Chives, rosemary, mint.
33:48I want all of it because I know that's going to bring some punch and pack some flavor into my
33:53dish.
33:53Olives, tomatoes.
33:54The platform is literally moving up, and I'm, like, supermanning to get the cherry tomatoes.
34:00Go, babe, go.
34:01Yeah!
34:02There you go.
34:02Dang!
34:03Yeah, that was a good grab.
34:05All right, your 25 minutes starts right now.
34:08Hurt ya.
34:09Ah!
34:10Take a second.
34:11You're good, Andy.
34:11If you're going to leave this rack whole, you got to get it scored and seared and in the oven
34:16as quick as you can.
34:17But it has to go now if you're going to leave it whole.
34:20Yes, Chef.
34:21So I have about 10 seconds to really figure this out.
34:24I can leave it whole, but if I leave it whole, I run the risk of undercooking it.
34:31All right, Andy, what are we thinking dish-wise here?
34:33Chef, I'm doing a pistachio crusted lamb with feta pistachio, a fennel salad, and also some roasted potatoes, Chef.
34:42Okay, I love it.
34:43I'm feeling good about the lamb.
34:44I just have to get that searing right away.
34:48What's your plan for the grapes?
34:50I'm going to saute them.
34:51Get it in the pan.
34:52Just throw it in.
34:53Put some herbs in here, some butter.
34:54Crack of garlic.
34:55Nice and charred.
34:56Give me a second, guys.
34:57Okay, cool.
34:57All right.
34:58Take your time, Andy.
35:00Five minutes down.
35:02Okay, so what's the dish, Cole?
35:03What do we got?
35:04I'm going to do like a preserved lemon type of tzatziki, Chef.
35:07Okay.
35:07Do you have yogurt?
35:08I do have yogurt and I have mint.
35:10Cole, are you going to leave the lamb home?
35:12Yes, Chef.
35:13I love it.
35:13The lamb's got to get in the oven as soon as we can.
35:15Get the other side seared real quick.
35:17Get it in the oven right away.
35:18Yes, Chef.
35:19Only 17 and a half minutes left.
35:21Ah, come on, come on, come on.
35:22You're good, Andy.
35:23You're good.
35:25Take a breath, Andy.
35:27Okay.
35:28You got it, Andy.
35:29Let's go.
35:29In the oven.
35:30Yes, Chef.
35:31All right, how are we doing, Cole?
35:32I'm doing good, Chef.
35:33All right, get it seared, but the most important part is going to be getting in that oven.
35:36I like the rosemary in there.
35:38Basey, base, base.
35:39Sear all sides right into the oven.
35:40That's got to happen in the next 60 seconds.
35:42All right, Chef.
35:42Good work.
35:42There you go.
35:4410 minutes down.
35:4515 minutes left only.
35:47Love all the greens, Cole.
35:48You're good, Andy.
35:49You're good.
35:50Oh, .
35:52What's the matter?
35:53That wasn't on.
35:55What is that?
35:55The potatoes going?
35:56Yes, Chef.
35:57You got 12 minutes, Andy.
35:59Oh, my God.
36:00Turn the potatoes on.
36:01This fire is out on the potatoes.
36:03.
36:03Cool.
36:04Focus.
36:06.
36:07Oh, no.
36:1710 minutes left.
36:18I love the pace.
36:19Keep it up, Andy.
36:20Keep it up, Cole.
36:20Beautiful, Andy.
36:22Yeah?
36:23You're good?
36:23Yep.
36:24Just make sure the potatoes are cooked.
36:25Yes, Chef.
36:27I just need to get these potatoes in the frying pan, saute them up a little bit.
36:31Toast, toast, toast, toast.
36:32Here we go.
36:32I'll just, I need them to just be a little crispy.
36:35It's gonna be close.
36:36You got your crumble working.
36:38And then that's gonna be a mixture with the eggplant and those grapes and or figs, right?
36:41Yes, Chef.
36:42Let's go.
36:43Great job, Chef.
36:44I need to check my lamb.
36:45Check it.
36:46I am so nervous about the lamb.
36:49If there's anything that could send me home in this cook right now, it is undercooked lamb.
36:54Okay, it needs more time.
36:55Get the tomatoes right in that pan.
36:57Four minutes left.
36:59Check your lamb, Andy, yeah?
37:01I think this one's done, yeah?
37:02Yeah, they're done.
37:03They're ready to rest, yeah?
37:04That's good, Andy.
37:05I'm nervous about this lamb.
37:07Think about what this plate looks like.
37:08Got it.
37:09Here you go, Cole.
37:10Cole, you're good, baby.
37:11Two minutes left.
37:12You can start plating.
37:13It's go time.
37:14Let's go.
37:16Visualize the plate.
37:17Put every bit of trust into this.
37:19Beautiful.
37:20Shine it up, baby.
37:22You have that beautiful crust.
37:23Lay up.
37:24There you go.
37:25Gorgeous.
37:26Gorgeous.
37:26Incredible.
37:2730 seconds.
37:28I love it.
37:29Okay, let's get it on a plate, too.
37:30Got to get it on the plate.
37:32Beautiful.
37:32Yeah.
37:33I love it.
37:33I love it.
37:34Okay, cool.
37:35Let's go.
37:36Gorgeous.
37:36Honey.
37:36There you go.
37:37There you go.
37:38Four.
37:38Three.
37:39That's where you spend your time.
37:40Two.
37:41One.
37:42Hands up.
37:45It's tough.
37:46This cook determines whether I stay in this competition or not.
37:50It's tough to not know what the outcome is going to be until they cut into that lamb.
37:56Good job, girl.
37:57Beautiful, chef.
38:01Naisha, Gordon, incredible cook, and both chefs absolutely gave it everything that they had.
38:08We'll start right here.
38:09This is a pan-roasted lamb with a feta and fig sauce with eggplant, potatoes, and a pistachio crumble.
38:25Lamb is seasoned beautifully.
38:28And there's some really nice Mediterranean Greek flavors in here.
38:32The one issue I've got is about 90 seconds over.
38:35The lamb's running from mid-rare.
38:38I know they sit and they rest, but it's sort of running to medium.
38:43But it's still juicy, and it is seasoned beautifully.
38:47Yeah, great flavors.
38:48I love the salty, briny notes coming from the feta cheese and the sweet balance of the roasted grapes.
38:54It brings a lovely depth of flavor.
38:56Really nice dish.
38:57Next up, we have a honey-spiced roasted rack of lamb with a warm Greek potato and olive salad and
39:06an herbed yogurt sauce.
39:19The lamb is cooked beautifully, very well-rested, juicy, and I love the richness coming from the herbed yogurt sauce.
39:28As something as humble and simple as a potato, it's cooked perfectly.
39:32Another good dish.
39:34Lamb is seasoned beautifully, but inside it's just the perfect pink.
39:38This yogurt dressing with the potatoes, it's so on point.
39:41But when you've got such a high-cap fat like that, I'll trim that off a little bit because it's
39:46just a little bit excessive.
39:49Naisha, I'm going to start with you.
39:51Which dish will you be eliminating tonight?
40:00The dish that I'm eliminating is the lamb with the feta and fig.
40:08I'll be straight to the points.
40:09The pistachio one is cooked with flair.
40:12The lamb rack is cooked with confidence.
40:15The dish I'm sending home is going to be the lamb with the pistachios.
40:24That dish was cooked by Andy.
40:28Oh, Jesus.
40:31Andy, I get the talent before coming in here, but I just want to talk to you chef to chef.
40:37I'll make one thing clear, there's a future in food for you.
40:42You've really honed in your craft while you spent time in these next-level kitchens.
40:47It's been just an honor to be a part of that journey with you.
40:50We're going to miss you, girl.
40:51This is a dream come true.
40:53I never imagined I would be here.
40:55I grew up in West Africa.
40:59So coming to America, the way my life has unfolded is truly an example of what's possible.
41:05And this beautiful seed of food and love of cooking in my heart that has been watered and nurtured by
41:11all three of you.
41:12I'm just so excited to keep going and letting it bloom and continue to share my heart and my love
41:18for food.
41:19So thank you.
41:19Do not stop that.
41:21I'm so proud of myself that I've come this far, that I took a chance on something that I dreamed
41:27of.
41:28Love you.
41:30I am heartbroken that my journey is ending here.
41:35Thank you, sir.
41:35Thank you so much.
41:36But what a gift.
41:39I got to, for the first time in my life, really share my spirit and be the Cameron and American
41:47person that I am.
41:48Thank you, sir.
41:55Thank you, sir.
41:56Well done.
41:57I mean, not to slice that thing and sit down there with confidence.
42:01It's exactly what I want at this stage of the competition.
42:03Beautifully done.
42:04Thank you, chef.
42:05You four.
42:06Congratulations.
42:07Semi-finalists.
42:08Come on.
42:08Go, baby.
42:09Go.
42:10Please get some rest.
42:13Because next time, the finale and your legacy are on the line.
42:18Ooh.
42:19Good night.
42:20Great job.
42:22Well done.
42:23Take care.
42:23Much love.
42:24Get some rest.
42:25See you next week.
42:26Cheers.
42:27No.
42:28Let's go.
42:28That was hard.
42:30That was hard.
42:31That was hard.
42:35Next time on Next Level Chef.
42:38Welcome to the semifinals.
42:41Come on.
42:42For the first time ever, the protein you pick will be a surprise.
42:48Are you kidding me?
42:50What protein are you gonna grab?
42:52Give me more stuff.
42:54I'm, like, sick to my stomach.
42:56This is it.
42:57This is to get into the finale, okay?
42:59Gotta get that fish in the pan, Cole.
43:03You okay?
43:05Pull the pork chop, man.
43:06It's done.
43:06God.
43:07Guy's giving me absolute heart attack.
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