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Next Level Chef (2022) Season 5 Episode 16 - The Final Level
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00:08this is the last stretch of the race this mentorship is a huge opportunity to open
00:14doors within my career to open doors within myself to learn I need to be head down focused
00:21on what's ahead of me and get to that finish line coming from nothing where I'm at right
00:28now it's a blessing man go after your dream don't let anybody tell you can't do it don't
00:34anybody tell you that's not possible I'm just gonna go here and leave everything I have on the
00:40floor we're at the finish line all the failure all the getting back up all the lessons learned
00:48they've all culminated in this moment and I've never been more hungry for something in my life
00:55I can't believe this is finally happening I'm gonna create history here today what was that
01:00spice that's in my palate it's the curry just be careful yeah I don't think you add any more spice
01:07I'm putting everything I can to make this a life-changing event today see how it's uneven
01:11here this part's not closed I want to make sure that I'm unforgettable and I'm undeniable and that
01:18I am the next level chef oh yeah I said don't slice out to the last minute so the goodness
01:23stays in
01:23there the winner of next level chef is
01:59oh my goodness you guys look amazing I miss you so much oh my goodness it's been so long
02:09don't make me cry please I cried enough so far my wife and my mom they're the most important
02:15woman in my life gosh you look amazing mama thank you oh my gosh I love you I love you
02:20more my mom
02:21yeah she brought me here 13 years ago to this beautiful country and everything I do in life
02:27just also make a mom proud every day you know do the best you can in every way you can
02:31you got this
02:32baby take it home if it wasn't for her this would have happened you know this is a motivation for
02:39me
02:39to really take this home seeing you guys here you know because you guys are the two most important
02:44people in my life you know
02:55oh my god I see my mom and dad you know my biggest supporters through every up and down
03:01I'm blessed man I have the best parents you're so lucky but not because you work so hard for sure
03:08you earned all of it to get where you're standing right now now it's time to do I'm proud out
03:14there
03:14love you so proud of you you've arrived buddy I'm proud of you love you guys yeah
03:32love you so proud of you man your friends family everybody room for you everybody misses you now I'm a
03:42little
03:43amped up ready to go okay now I got a little extra pep in my step
03:47woo
03:47woo
03:48woo
03:48woo
03:49woo
03:49woo
03:49woo
03:49woo
03:49woo
03:50woo
03:51woo
03:51woo
03:52woo
03:52woo
03:52woo
03:52woo
03:52woo
03:52There we go, next-level chef, baby.
03:58Let's go!
04:02Let's go, you three.
04:04Come on, man.
04:05Whoo-hoo!
04:06There we go.
04:07Hey!
04:09You guys ready?
04:10Yes, chef.
04:11Good, because today is the next-level grand finale.
04:16Guys, over the course of this competition,
04:18we've tasted over 200.
04:21Wow.
04:22Amazing dishes cooked by 24 awesome chefs.
04:26But you three, you've risen to the top.
04:29One of you will win the title of next-level chef.
04:33Insane.
04:34I've been waiting for that moment, man.
04:36A check for a quarter of a million dollars,
04:38and, of course, a one-year mentorship
04:41from Gordon, Naisha, and myself.
04:44Whew.
04:45But tonight, only one of you will walk away as champion.
04:48Today's final challenge is the ultimate test.
04:51A cohesive, three-course menu with a show-stopping dish
04:56from each level.
04:57You'll begin in the basement with me,
04:59where you'll set the tone with a next-level appetizer.
05:02And then I'll see you in the middle kitchen,
05:04where you'll have to create a flawless fish course.
05:07And finally, you'll meet me in that top kitchen where you'll need to deliver a stunning next-level meat entree
05:14to really close out your cohesive menu.
05:18Each and every dish needs to be immaculate.
05:21You'll have 90 minutes.
05:23The time you spend cooking on each level, it's totally up to you, okay?
05:28Use it wisely.
05:29Each time you finish a dish, hit the buzzer at the center of the kitchen to stop your clock.
05:34Guys, that's three kitchens, three courses, and your chance to tell a story with your menu.
05:39Nothing less than excellence will do.
05:42There is one last thing before we get down to the business.
05:45Please welcome our reigning next-level champion, Austin.
05:49Whoo!
05:50He is back!
05:52Welcome, Chef.
05:53My man.
05:55Congratulations goes to Austin.
05:57Oh, my God!
06:00I put so much blood, sweat, and tears into my Chef career,
06:03and this is just all worth it.
06:05I think Austin's been crushing it.
06:07This has been one of my two-day events with Chef Richard Blaze.
06:09He's definitely got more of a presence online.
06:13But he's also doing a ton of pop-ups.
06:15He's traveling the world.
06:17This is High by restaurant Gordon Ramsay.
06:19I think now that we have this stable in this roster of next-level chef winners,
06:24it's incredible to see how much they're achieving after next-level chef.
06:29Hi, bud. How are we doing?
06:31You good? Good to see you, man.
06:31Very well, Chef. Thank you.
06:32Welcome back. Good to see you.
06:33Good to see you again.
06:35Austin literally has the playbook.
06:37He's an example of someone who conquered this three-story mountain
06:41and is just living a dream.
06:43Austin, you look great, but you forgot your blue apron today.
06:45Yeah, yours looks a lot cleaner than mine did, that's for sure.
06:48What do you think they need to do strategically to win today?
06:52Have a backup plan.
06:53Nothing ever goes the way you want it to.
06:55This is the most unforgiving platform that you can imagine.
06:58Backup plan, baby.
06:59And bully everybody at the platform.
07:03Austin, it's time for these three to get to work.
07:05We'll see you soon.
07:06And welcome back, my man.
07:07Yeah, pleasure to be here.
07:08Excellent. Good luck, you guys.
07:09Thank you, Austin.
07:10Come on, guys.
07:11Congrats again, man.
07:12Thank you very much.
07:13Yep.
07:16Right, you guys ready?
07:17Yes, sir.
07:18The platform is ready to drop.
07:22You know the drill.
07:23We need one perfect appetizer from each of you.
07:27And your 90-minute starts now.
07:30Let's go.
07:31Let's go, Connor.
07:32Protein's first.
07:32Protein, right?
07:33There's lobsters, scallops are over here, chicken wings.
07:35I know the shrimp is going to be a straight, hot commodity on that platform.
07:41Boom.
07:41Shrimp is mine.
07:43Connor, my boy, I wanted those.
07:45I'll pivot to lobster.
07:47Make sure you have a protein, right?
07:48Yes, sir.
07:49The boys shoved me out of the way because they want to fight over their little shrimp.
07:53Whatever, just don't touch my scallops.
07:56Bryce up here, there's mushrooms, citrus.
07:57I see this andouille sausage over there.
07:59That's for sure going to add some extra flavor and depth.
08:02That's what I really want.
08:04Kumquats are perfect.
08:05They'll add that citrus note.
08:06Bacon over here.
08:08Now I'm ready to rock and roll.
08:09Coconut milk right here.
08:10I grabbed mint.
08:11I grabbed some scallion.
08:12I grabbed some scotch bonnet pepper.
08:15This dish is coming together.
08:16I got some parsley, some green onion.
08:19I need some sweetness.
08:21I see beautiful yellow corn.
08:23All right, you got herbs right there.
08:24Let's go, Cole, Connor, and Darian.
08:27All right, listen, 90 minutes to win next level, chef.
08:31That's why you're here.
08:35All right, Darian, what do we got, dude?
08:36I got lobster, chef.
08:38So I'm going to go like a Caribbean take.
08:40So in Jamaica, we're known for pepper shrimp.
08:42We do like pepper lobster with like a nice coconut curry volute.
08:46Careful, the thing about lobster is it's so easy to overcook, right?
08:49Where shrimp is a little bit more forgiving.
08:51So just be mindful of that.
08:52So I'm taking delicious, traditional Jamaican street food.
08:56And take it to the next level.
08:58I got to get this done now.
08:59Got to take this home back to Buffalo.
09:02The whole world is watching.
09:03Jamaica is here cheering me on, too.
09:05Like, let's go.
09:05I see you got some habaneros.
09:07Yep, so that's going to bring the spice,
09:09because the pepper shrimp is more of a spicy dish.
09:11OK.
09:12It's very popular where I grew up,
09:14because I grew up next to the beach.
09:15Hey, tell your story.
09:15Yeah.
09:16We got similar tastes, my boy.
09:18All right, Connor, what do you got?
09:19I got shrimp.
09:20I got corn I'm taking to Louisiana.
09:21I'm going to do like a shrimp and corn play on a crab cake.
09:24OK, I'm going to do a corn rib, kind of a play on a lotte.
09:27Shrimp cake with a corn rib?
09:29Corn rib, a lotte, a little shrimp head aioli to go with it.
09:32OK.
09:32It's highlighting New Orleans, where I really found myself
09:35as an artist and a chef.
09:36So this is right where I want to be.
09:38Cole, what do we got going on?
09:39My scallops are drying.
09:40My cum quarts are reducing right now
09:42in this little pickling liquid.
09:43I'm definitely taking it to my Creole roots.
09:46I'm going to make a cum quat beurre blanc.
09:48My grandfather had a cum quat tree.
09:50Yeah, just pluck them right off the tree, right?
09:51We used to eat them right off the tree raw.
09:53This dish is called The Awakening.
09:55It is my introduction to myself.
09:59You have the smokiness and the charred notes off that andouille.
10:03And then you have these really delicate, beautiful scallops
10:06on top of this nice and silky beurre blanc.
10:08And I feel like it's just a true testament of what I want
10:11to leave here as my legacy on Next Level Chef.
10:1515 minutes gone.
10:16Guys, let's go with the pace.
10:18This is how you're coming out of the gate.
10:19This is the first thing that Gordon and Aisha are going to see, right?
10:22Let's execute.
10:22Only touchdowns down here today.
10:24Let's go.
10:25I made a strainer to a chef if you get a chance.
10:27Dude, you good at frisbee?
10:28I play cricket.
10:29Let's go.
10:30You play cricket.
10:30Come on now, dude.
10:31All my life.
10:32The only sport I know nothing about.
10:33I'll teach you when I get that mentorship, you know?
10:36You teach me cricket, I teach you pickleball.
10:38There's a whole lot of plans making for somebody that ain't won yet.
10:41That's right.
10:4423 minutes gone.
10:46Seven minutes to your goal, okay?
10:48All right, chef.
10:49Your idea is potentially the simplest.
10:51Yep.
10:52But just make sure we execute on the cooking of that lobster.
10:54Yes, chef.
10:55This lobster right here is going to set the tone for the entire rest of my menu.
10:59I have to make sure this lobster is perfect.
11:02Let's make it nice.
11:03What was that spice that's in my palate?
11:04It's the curry.
11:05I think it's the curry.
11:06Just be careful.
11:07Yeah, I don't think you add any more spice.
11:09Yes, chef.
11:09This is your dish, dude.
11:10Yes, sir.
11:11This is your style.
11:12Back in the show, back in Jamaica, so this is what I want to do.
11:1624 minutes gone.
11:18Who's going to be first to the buzzer?
11:19You tasted one cake already?
11:20Not yet.
11:21Taste one, so you know what it's feeling like.
11:23All right, let's go.
11:23Get to the buzzer.
11:24Let me get a little advantage.
11:26That's it.
11:26Yeah, you feeling good about it?
11:27Sure.
11:27Good.
11:29Darian's walking.
11:31On the table, hit the buzzer.
11:32The buzzer stops the clock.
11:34Darian's in.
11:3626 minutes on the nose, okay?
11:38For sure.
11:39Oh, my God.
11:40There's so many elements I'm bringing together, and I'm right there, but, man, I just got to
11:44go.
11:45I just got to go right now.
11:48It's neck and neck, and I can't have that, but right now, it's a struggle.
11:58Cole's walking, Connor.
12:00Cole's walking, okay?
12:01Plate down.
12:01Hit the buzzer, Cole.
12:02Hit the buzzer.
12:03There it is.
12:03Good job.
12:0527-08.
12:07You know, my game plan was to get to the buzzer first, but...
12:10The worst thing you can do is mess up your dish on the way to shaving, you know, three
12:13seconds.
12:14All right, Connor's walking.
12:16Connor's walking.
12:16Good start.
12:18There it is.
12:19Good job, everyone.
12:25Gordon, Aisha, welcome back.
12:28Really, really tremendous cook.
12:30Absolutely beautiful.
12:32Let's start right here.
12:33Darian's dish, this is a peppered lobster inspired by peppered shrimp of Jamaica with a coconut
12:39curry and a little bit of slaw.
12:41Very vibrant, the inspiration of a roadside pepper shrimp that you would traditionally get,
12:46but this is done beautifully.
12:48I love the inspiration with the lobster.
12:49Really excited to get into it.
12:51Yeah, that's exactly what it is.
12:54Lobster's cooked beautifully, but the actual curry in 26 minutes, delicious.
12:58It really is you on a plate.
13:00Thank you, chef.
13:01Wow, Darian, this dish really shows your journey throughout this competition, your restraint
13:05and your balance and your spices.
13:07Really great first dish.
13:08Yeah, I think when chefs get to a certain level, it's about, can the flavors match the story?
13:12I love the story and I think the flavors match the story in this case, but overall, it's a great
13:16start.
13:17Thank you, chef.
13:18Next up, we have Cole's seared scallops with kumquat beurre blanc, pickled kumquat and an andouille crumble.
13:26Yeah, it's elegant.
13:27It looks beautiful.
13:27What a start, shall we?
13:33Scallop cooked beautifully.
13:34I love the acidity that comes from the kumquat.
13:36It sort of does awaken and really invite you to enjoy the dish.
13:40Beautiful texture is happening.
13:42I love that you're calling this the awakening.
13:44I love how modern this is, how minimal it is.
13:47The flavors are spot on.
13:48Scallops cooked beautifully.
13:50I love the simplicity of this dish.
13:51I'm desperate to see what's coming next on that fish course.
13:55Lastly, this is Connor's Cajun shrimp cake with an elote-inspired corn rib and a shrimp head aioli.
14:04You know, I definitely see you returning to your repertoire of those Cajun flavors and there's definitely a California flair.
14:15I love the balance of this shrimp cake.
14:17Really, what does this justice is that beautiful shrimp head aioli.
14:21There's a nice tang that brings this lovely creaminess to the shrimp cake.
14:26Delicious, shrimp cooked beautifully.
14:29Seasoning is on point, beautifully done.
14:31Yeah, when I think of New Orleans cuisine, I'm always thinking about this like surf and turf, like sausage and
14:35shrimp, and somehow you really made the cake taste like a shrimp sausage.
14:40What a start.
14:42Listen, all three of you, you've set the bar really, really high.
14:45Thank you, chef.
14:47Darian, 64 minutes remaining for your last two courses.
14:51Cole, you have just under 63 minutes remaining.
14:54And Connor, you have 62 and a half minutes remaining.
14:58It's all very, very close.
15:00Okay, your next course is your fish entree.
15:04Head to the elevator, and I will meet you in the middle kitchen shortly.
15:07Good luck, guys.
15:07Keep it up.
15:08Execute. Keep it up.
15:09Keep it up. Execute.
15:15All right, good luck, boys.
15:17Good luck, y'all.
15:19Let's go, chef.
15:21Let's go.
15:22All three of you killed those appetizers.
15:25Killed them. Thank you.
15:26Think about the progression of how that menu is being enjoyed.
15:29You guys ready?
15:30Yes, chef.
15:30Hands on the elevator.
15:36Platform's on the move.
15:40Go, go, go, go, go, go, go.
15:43Sea bass.
15:44I see the snapper.
15:46That's what I grew up eating.
15:47I'm going to get exactly what I want.
15:49Snapper.
15:50Boom.
15:51Connor, man.
15:53Keep stealing my stuff.
15:55I wanted the shrimp.
15:56You got the shrimp.
15:57I wanted the snapper.
15:59You run for the snapper.
16:00Sea bream.
16:01Got sea bream instead?
16:02Nice, beautiful fish.
16:04Aromatics.
16:04Chipotle.
16:05Got thyme here.
16:06I need thyme.
16:07Can I see that halibut?
16:08Yep, that's exactly what I'm grabbing.
16:10It's going to go perfectly with what I'm thinking.
16:13I need some fennel, and I need some orange and kumquat
16:16to thread the line between my first course and my second course.
16:18Tomato.
16:19Now I need fresh tomatoes.
16:21Fennel.
16:21I still don't see tomatoes on this damn platform.
16:25There's a can of tomatoes.
16:27I guess I'll just grab those and make that work.
16:29Grab ingredients.
16:31Cornmeal masa, right there, left.
16:33I see masa.
16:34I see mangoes and chilis and grandma.
16:37Like, I'm thinking fish taco vibes.
16:39Right there, left.
16:40Oh, sorry, fish.
16:42Can you give me the piece?
16:43Yeah, right here.
16:46All right, guys.
16:48One beautiful fish course.
16:50Make your dreams a reality.
16:53All right, Darian.
16:54Where are you taking us in your second course?
16:56So I'm taking you back to Jamaica again, chef.
16:59Nice journey to Jamaica.
17:00So growing up in Jamaica, I love us.
17:02Escovich fish.
17:03Beautiful.
17:04So I'm doing some pickled veg, peppers.
17:05Some pickled veg, peppers.
17:06Nice.
17:07I want to make some festival dumplings, too,
17:10because, you know, to cut that spice, deep fried.
17:12Excellent.
17:13How are you cooking your fish?
17:14I'm using a pan-fried.
17:16Awesome.
17:17How are you doing, chef?
17:18I'm doing good, chef.
17:19Where are you taking us in your second course?
17:21The next course is going to be all about my healing journey.
17:24I'm doing a clay on a refined culillon.
17:26Anything that's warm and comforting is healing in itself.
17:30And because halibut is a lean fish,
17:33it can only benefit from being inside of this wonderful broth
17:36that I'm going to make.
17:37Halibut, very unforgiving, right?
17:39Yes, chef.
17:39I'm going to cook it a little under and let it finish itself.
17:42Where'd you learn that?
17:43Chef Ramsay.
17:44Yeah, of course.
17:45And so how was this second course playing into your first course?
17:49Because the citrus notes are going to be coming from not just
17:51the orange, but the kumquats as well.
17:52And that place?
17:53Taking that kumquat tree all the way up through my journey.
17:55OK, we love that.
17:56Let's go.
17:57Yes, chef.
17:59What's the storyline here in your dish, chef?
18:01It's going to be California.
18:02I'm envisioning a beautiful piece of snapper,
18:04mango, pickled slaw on top.
18:06Talk to me about this masa component.
18:08I was trying to make a homemade masa tortilla right here.
18:11Focus on making that protein amazing and beautiful flavors, right?
18:14Let's do it. Let's do it. Let's do it.
18:15Connor, you just have about 54 minutes, OK?
18:19Cole, you have just over 54 minutes.
18:21All right, chef.
18:21Darian.
18:22Yes, chef.
18:22That leaves you with 55 minutes, OK, chef?
18:25Perfect. Thank you.
18:27Keep pushing. Keep pushing.
18:30How are you doing, Cole?
18:31I'm doing good, chef.
18:32What do you have in your broth here?
18:33I have some whole tomatoes, fennel, a little oranges,
18:36a little kumquat.
18:37The tomatoes, they almost taste just a little bit sort of tinny.
18:40Yes, chef.
18:41I'm pretty worried right now because it is really hard
18:44to get that tin tomato taste out of there.
18:47I'm hoping I can just blend it all up to make sure
18:50I really balance it out.
18:54Oh, .
18:55Careful.
18:58My arm is burning.
18:59I do not have time for this right now.
19:07Oh, .
19:08Careful.
19:09We press on, OK?
19:11We do not give up.
19:12We do not give in.
19:13So, yes, my arm is burning, and I'm going to keep going.
19:16This looks beautiful, chef.
19:17Thank you, chef.
19:18Still got a little bit of that tinny flavor
19:19I'm trying to get out of there.
19:20Yeah, but you're on your way for sure.
19:22Nothing is standing in my way.
19:24I don't need this hand.
19:25Actually, this is my dominant hand.
19:27I do need it.
19:28Darian, what is your strategy here?
19:30Chef, I want to get to the buzzer first.
19:31I got, that's why I got my fish going
19:33because I'm doing the entire fish to have time for it to cook.
19:36Fish takes no time at all.
19:38You don't want that sitting there too long.
19:39Yes, chef.
19:40Come on, guys, who's first to the buzzer?
19:43How you feeling, Connor?
19:44I'm feeling all right, chef.
19:45How do we get you to excellent?
19:47I'm trying to gain some time right now.
19:49As long as your fish is perfect, you're going to be great.
19:51Focus on the protein.
19:52Yes, chef.
19:53I'm nervous about this snapper.
19:55It's a big filet.
19:57It's not an easy one.
19:58If it's undercooked, if it's overcooked, my dish is trash.
20:02You got this, right?
20:03This wasn't given to you.
20:04You earned your spot to be here, right?
20:06Yes, chef.
20:07You want to sear all sides, chef.
20:09Okay.
20:09Here, this part's not cooked, so.
20:11Yes, chef.
20:12I'm trying to rush to the finish line and preserve my chance of having an amazing dish up top,
20:17and I'm rushing the snapper.
20:19You got this, buddy.
20:19Let's do it.
20:20Let's do it.
20:21You're doing it.
20:22But it's time to trust what I've done to get here.
20:24We're going to lock in.
20:25We're going to get it done.
20:26Let's go, guys.
20:27Start bringing these dishes home.
20:29Let's go, boys.
20:30I want you at your best when I beat you.
20:31All right.
20:33You don't want to go home thinking I shoulda, woulda, coulda, right?
20:37Connor, your one hour is gone.
20:39You have 30 minutes left.
20:40Cole, same with you.
20:41You're just 10 seconds behind.
20:43Darian, 31 minutes.
20:48Who's going to the buzzer first?
20:50There goes Cole.
20:56Good job, Cole.
20:57Good job.
21:00This one's going to come down to the wire.
21:01I can feel it.
21:03Who's next to the finish?
21:04Big push, big push, big push.
21:06It's for the title of next level chef, guys.
21:14Last to it again.
21:17Wish I had given that fish a little bit more love,
21:19but I'm feeling glad to get the hell out of this middle kitchen
21:22right now.
21:23Not easy.
21:23Let's go see.
21:27Wow.
21:27Richard, Gordon.
21:29How was that?
21:30They absolutely gave it their all of their...
21:34Beautiful.
21:36First up, we have Darian's sea bream escovitch.
21:40This is served with a crispy okra and an aromatic tomato sauce.
21:44Visually, it looks beautiful.
21:46It's got you all over it again.
21:47It's vibrant, the colors are beautifully done,
21:49and I just love the crispiness of this fish.
21:51Thank you, chef.
21:57The fish is cooked beautifully.
21:59It's so nice that you serve the fish whole.
22:01Just cut those fins, all these real big spiky bits in there,
22:06because they could get lost in translation,
22:07especially when we're devouring this thing
22:09at 1,000 miles an hour.
22:10Yeah, this dish, I mean, it shows just so much confidence.
22:13It's very Jamaican and Caribbean.
22:16Maybe a little bit more spice for me, actually, you know,
22:18because it's a whole fish, but it's an excellent tasting dish
22:20for sure.
22:21I love the heritage that you draw from.
22:24Really beautiful presentation, really beautiful dish.
22:26Thank you, chef. Appreciate it.
22:28Next up, we have Cole's pan-roasted halibut
22:34with roasted fennel, Swiss chard, crispy okra, and kumquats.
22:38It's elegant. It's minimalistic.
22:40It is the hardest fish tonight to cook.
22:42Fingers crossed. It tastes as good as it looks.
22:45Shall we?
22:46Yes.
22:46Time to see how this fish is cooked.
22:48Mmm.
22:49Oh, look at that.
22:52Fish is cooked beautifully.
22:53It's glistening, sublime.
22:55It needs just one more element in there,
22:56but the hardest bit is done.
22:58The fish is nailed, and the sauce with that fish is to die for.
23:01Yeah, I mean, this is bringing me back to a three-Michelin star
23:04that I worked at in New York City.
23:05The fish is snow-white and just perfectly cooked.
23:09Yeah, a really beautiful, simplistic expression
23:11of a halibut dish.
23:12I really love the sweetness that comes from the tomato sauce,
23:16from where I tasted it originally to where you got this now
23:19by adding that kumquat.
23:21Very well executed.
23:22Thank you, chef.
23:23And lastly, we have Connor's pan-roasted snapper.
23:27This is a play on a taco, a handmade tortilla
23:30with Mexican-style street corn or elote and a salsa verde.
23:33I mean, this might be the prettiest dish of the three,
23:36and I just really love the sense of authorship here.
23:39You had us in New Orleans.
23:41Now we're clearly in Southern California,
23:43so I can't wait to taste to see if this story comes through here.
23:46Shall we?
23:46Yeah, please.
23:48Snapper hard to cook, right?
23:54I am just hoping, praying, praying again, hoping again
23:59that the cook is okay.
24:07The seasoning here is on point.
24:09Everything is just beautifully blending.
24:11And the tortilla and that salsa.
24:13I do have to take you to task on the temperature of the fish.
24:16It does need another 90 seconds.
24:19It's a tough fish to get right.
24:21The tortilla is insane, and the salsa is incredible.
24:25Like, the flavors are massive on this plate.
24:27Yeah, a lot of work achieved here.
24:29You definitely should be proud of yourself.
24:31But, yes, fish can definitely use a couple more seconds in the pan.
24:37There is no clear leader.
24:39It's going to come down to the final course.
24:41Timing-wise, Darren, you've got 30 minutes and 30 seconds.
24:44Cole, you've got 29 minutes and 30 seconds.
24:48Okay, Connor, you've got 29 minutes flat.
24:51So that means, Darren, when we get into that top flight kitchen,
24:56you've got to head start.
24:57So use it wisely.
24:59Head to the elevator.
25:00I'll see you up there shortly.
25:02Well done, guys.
25:02Good luck.
25:03Good job.
25:04Keep pushing all the way to the end, okay?
25:06I wish I had frickin' kept that fish in the pan for another minute,
25:10but it's reset, refocus, and re-energize for round three.
25:15Who has the edge?
25:17I don't see a clear leader after two courses.
25:20Yeah, it's anyone's game at this point.
25:22I think whoever utilizes the time and brings the most amount of flavor
25:25and focuses on the protein.
25:27I could go any which way at the moment.
25:31All right.
25:33Mike.
25:34What? You guys don't have no adrenaline.
25:36This is the last one.
25:37I don't have to run, you know what I mean?
25:39Because it doesn't matter where I go.
25:41I'm going out with a bang,
25:42and I want this last dish to represent freedom.
25:45Sir, let's go, you, baby.
25:46My plan is to respond to whatever dairy and to whatever coal pick,
25:51and I'm just going to have to play catch up.
25:54Here we go.
25:55Let's go, baby.
25:56Final round.
25:57Let's go.
25:57Let's concentrate.
25:58Let's go, chef.
25:59We good?
25:59Yes, chef.
25:59Yes, chef.
26:01Right.
26:01This is where it's going to count, this last course.
26:03It's anyone's game right now.
26:05The very best of luck to all of you.
26:07Thank you, chef.
26:08For this dish, I want to merge my Jamaican and French influence.
26:12One final cook between me and that prize and that mentorship.
26:18I'm going to make it count.
26:19One cook away that separates you and the title of next level chef.
26:25Yes, chef.
26:26Stand by, guys.
26:27Platform is moving.
26:29Darren.
26:30Yes, chef.
26:30On your mark.
26:31Get set.
26:32Go.
26:34Duck breast.
26:35Rack of lamb, filet, venison on there.
26:37All right.
26:38I'm going to be stopping for a minute there.
26:40Do I want the lamb with the duck?
26:4210 seconds gone.
26:43Yes.
26:45Let him run his time out looking around.
26:46Go for it.
26:47Take your time.
26:49Come on, Ellie.
26:50This man is literally strolling around the platform.
26:53I'm glad you don't have no pep in your step.
26:55Leave some stuff for me.
26:57Wow.
26:57Duck breast.
26:58Good.
27:00I wanted the duck.
27:02There's a pasta.
27:03OK.
27:04Stand by, Carl.
27:0510 seconds.
27:07Where are you going, chef?
27:08I'll take the venison.
27:09I might as well not play it safe now.
27:11I already cooked the rack of lamb.
27:12I've already cooked the filet.
27:13The only thing up here I have not cooked is a venison.
27:16Five, four, three, two, one.
27:20Go, go, go, go, go.
27:23Venison chosen.
27:24Nice.
27:24Think what goes with that.
27:26I know that this is a lean meat, so it needs fat.
27:28I know it needs aromatics.
27:30I know that venison needs a sauce.
27:32And I still want to showcase the kumquat
27:34as the anchor in my story.
27:3720 seconds, fellas.
27:38Stand by.
27:38I'm just trying to see what the heck is out there
27:42and make some sort of game plan.
27:43Is nobody taking this lamb right now?
27:46Five, four, three, two, one.
27:50Let's go, young man.
27:51Let's go.
27:53A rack of lamb and you've got a beautiful fillet of beef.
27:56I'm grabbing pistachios and pomegranate molasses
27:59and beautiful multicolored beets.
28:02This is riding itself.
28:04This is it.
28:05The platform stays the entire time, guys, OK?
28:10Final course.
28:11Come on.
28:11So tell me, you've got a beautiful fillet of venison, yes?
28:15Yes, chef.
28:15I've never cooked it before.
28:17Already?
28:17Yep.
28:18Wow.
28:18What are you going to do?
28:19This is about my freedom.
28:20So I'm going to cook this with some beautiful mushrooms
28:22with a parsnip puree, some beautiful florets of broccoli.
28:25And then I'm going to try and figure out a way
28:26to tie this kumquat into the sauce.
28:29Love that.
28:29And how is this the sort of final tasting of your menu today?
28:33Because it's me having my freedom to just cook
28:35and feel alive, chef.
28:37I love that.
28:38I love that.
28:38And then I just got to get this sauce working.
28:39Good.
28:4025 minutes to go, OK?
28:42Young man, how are you feeling?
28:43Feeling good, chef.
28:44Good, good, good.
28:45I want you to forget about that previous course.
28:46I could see you a little bit deflated.
28:48Yes, chef.
28:48It's gone.
28:49Yes, chef.
28:49Let's go.
28:49Tell me about the dish.
28:50What are you going to do with that lamb?
28:51I've got a beautiful rack of lamb.
28:52You know, I'm taking you to my favorite places that raised me.
28:54I've got one more, and it's the Mediterranean.
28:56Good.
28:57It's highlighting where I went as a 12-year-old
29:00with my grandma and just kind of fell in love
29:02and have been inspired ever since.
29:03I want pomegranate and molasses and pistachio
29:06and freshness and some yogurt on the plate.
29:08Love that.
29:10Good, nice and gently on that score, OK?
29:12Yes, chef.
29:12There you go.
29:13That's it.
29:14Into the pan she goes.
29:15Yes.
29:16So sauce-wise, where are you going?
29:18The miglis, got the Madeira, the cherry,
29:20and got some molasses, and also tamarind.
29:22Taste everything you've got there, OK?
29:26We're halfway.
29:2715 minutes to go.
29:2815 minutes heard, chef.
29:31Lamb is moving in the right direction.
29:34Let's have a look.
29:35Good.
29:36Touch that there.
29:38Needs more time.
29:40We ain't going down without a fight.
29:41We're not losing control in this final round.
29:43I'm hoping it's a $250,000 rack of lamb.
29:47You know what I'm saying?
29:48Keep on rolling that round.
29:49And you want it nice and pink in the middle, OK?
29:52Yes, chef.
29:52I would just literally leave that in there.
29:55Don't slice that to the last minute,
29:56so the goodness stays in there.
29:58Four and a half minutes still.
30:00Darren, watch that sauce.
30:01If you put butter in there, you've got to take it off.
30:03Otherwise, it will break.
30:04OK?
30:05I've got to fix this, because it's
30:07going to ruin my entire dish.
30:08Want to put a little flour in there, maybe?
30:10Flour?
30:10Yeah, no, Charles.
30:11No.
30:13We haven't got time to cut the flour out.
30:14OK.
30:15This can't be happening right now.
30:17This sauce is way more important than chives.
30:20Come on.
30:21Bring it home, please.
30:23I didn't want to leave anything for the last second,
30:26especially not knowing what that venison is cooked
30:28like on the inside.
30:29Like, just let me know right now.
30:31Oh, .
30:32Yeah, I said don't slice that to the last minute,
30:34so the goodness stays in there.
30:36Focus and start reining it in there, OK?
30:39The sauce is more important than your chives.
30:49It's come beautifully, but I just
30:51didn't want you to slice it so early.
30:52I thought we were right out of time.
30:53Hey, look at me.
30:54Final course.
30:55Come on, you got this, OK?
30:56Yes, chef.
30:56Three minutes to go.
30:58Hey.
30:59You good, bud?
30:59Yes, chef.
31:00Continue reducing it down.
31:01OK.
31:01Get some pot in there.
31:02Yes, chef.
31:02But don't stick any more butter in there
31:03if you're reducing it down, OK?
31:05Yes, chef.
31:06Time, chef?
31:062.30, guys.
31:082.30.
31:10Final swan song.
31:11Let's go.
31:12I'm feeling so confident about this rack of lamb.
31:15I want to leave no doubt in these mentors' minds
31:17that that's the kid we want to work with.
31:19Pretty nice way of crusting it as well.
31:21Very good.
31:21Thank you, chef.
31:2460 seconds, guys.
31:26Think about everything you've learned in this competition.
31:28All those trials and tribulations,
31:30everything you've done come down to this, OK?
31:33Yes, chef.
31:34The mentorship is something I need,
31:35but the money is so amazing.
31:38It can help me and my family and my community so much.
31:41I'm not going to stop until I bring it home.
31:4520 seconds to go.
31:46The prize money is in sight right now,
31:48and I'm going to do everything I can in my power
31:51to represent myself properly on that plate.
31:53And that venison is cooked to perfection.
31:57Useful.
31:58Really well done.
31:59This is my top dish, but, you know,
32:01anyone that's worked in the kitchen knows
32:03it's a matter of battling till the bitter end,
32:06till the bell rings, and it's service time.
32:08And, man, that prize in my sights.
32:1110, 9, 8, 7, 6, 5, 4, 3, 2, 1.
32:21And stop!
32:22Well done.
32:23Well done.
32:24Man.
32:25Well done.
32:26Good job.
32:27We did it.
32:28Yeah.
32:34Good work, you guys.
32:37Welcome back, Naisha and Richard.
32:40We created magic once again in that top kitchen.
32:43Oh, my goodness me.
32:45Wow, what an incredible final cook.
32:50Right, let's start here.
32:53This is Darian's seared duck breast
32:55and a tamarind and cherry sauce.
32:58Visually, it's just a wonderful plate hanging on a wall.
33:02It's truly a piece of art.
33:04Take it in, please.
33:07This is the best piece of duck I've seen cooked
33:11on Next Level Chef.
33:12The skin is nice and crispy.
33:14I mean, it is perfectly rosy all throughout.
33:17It's a wonderful plate.
33:18I love the tamarind cherry sauce.
33:21It pairs nicely with the richness of the duck.
33:24And there's a through line and a storytelling
33:26that's happening from first course to second course
33:28and the finish.
33:29Very well done.
33:30Thank you, Chef.
33:30Appreciate it.
33:31The duck is cooked beautifully,
33:32and it's sort of just melting in your mouth.
33:34Great job.
33:35Thank you, Chef.
33:36Next up is Cole's beautifully pan-roasted
33:40loin of venison with a kumquat gastrique
33:43and crushed parsnips underneath.
33:45This is the first time Cole's actually cooked
33:47venison loin.
33:49I mean, let's open up a gallery,
33:51because it's another piece of art, to be honest.
33:53Another brilliant-looking plate, for sure.
33:56Shall we?
33:59Protein is cooked wonderfully.
34:01I love that you have the different types of flavors
34:04coming from the variation of mushrooms on this dish.
34:07Such a luscious, beautiful, bright flavor
34:11coming from the kumquat that pairs really nicely
34:13with the sort of gaminess of the venison.
34:16Nice finish to the menu.
34:18It's the combination that works for me.
34:20Everything on that plate just blends
34:22into this autumnal lusciousness.
34:25There's very little change there.
34:26Really well done.
34:27Thank you, Chef.
34:28Finally, Connor's pistachio-encrusted lamb rack,
34:32a spice riata, and then a fennel and apple salad.
34:35Great job crusting the lamb and the confidence
34:38to serve it whole.
34:40I hope it tastes as good as it looks.
34:44So...
34:47Wow.
34:49Ooh.
34:53Yeah, just textbook combination of flavors.
34:56The pomegranates, really colorful.
34:59Everything that you would want
35:00from a fine-dining Mediterranean dish.
35:02Yeah, absolutely.
35:03This is sunshine.
35:04This is joy.
35:05The cumin comes in and just adds this incredible,
35:07smoky depth of flavor that's not overpowering.
35:10That pairs really nicely with the flavors of the lamb
35:13and the pistachio.
35:14Really fun to sort of go in and build that perfect bite.
35:17It's a Mediterranean joy.
35:19Honestly, you just can't stop eating that.
35:21Really good job.
35:22Thank you, Chef.
35:24This is going to be a very, very difficult decision.
35:27Whilst Naisha, Richard, and I discuss not just the final course,
35:32but the menu, from the appetizer, the fish, to the meat,
35:35and what stands out from the competition.
35:38And then, of course, we have to crown our winner.
35:40Head back to the lounge.
35:42We'll see you shortly.
35:43Thank you, Chef.
35:43Great job.
35:44Excellent work.
35:46Really good job.
35:47Let's go, little one.
35:48Come on, boy.
35:49Good stuff, man.
35:50Talk about saving the best course to last.
35:52This is on another level.
35:53Love you guys, man.
35:55Love you, too.
35:56So, who had the most cohesive menu?
35:58All three of Darien's dishes.
36:00They all brought something really, really unique to the game.
36:02And I love that he's got this sense of, like, the classics.
36:05Yeah.
36:06But then he brings a little bit of the Jamaican sort of heritage
36:09into it.
36:09This plate is outstanding.
36:11I think, for me, it's just witnessing the elevation
36:14in Jamaican cuisine.
36:15Totally.
36:15Exceptional.
36:16And Cole's dish, the venison, what a selection of ingredients.
36:19Mushrooms, kumquats.
36:21I think the kumquats work the best in this dish
36:23than maybe all three of our dishes.
36:25I agree.
36:25I like the playfulness of, hey, I grew up
36:27with a kumquat tree.
36:28Why not?
36:28Sure.
36:29Here's the thing that I love about Cole's menu.
36:31I think her progression ramped up
36:32and got better and better course by course.
36:34I agree.
36:35Cole's best dish of the night without chips.
36:38Scallops, not easy to cook.
36:39Halibut, not easy to cook.
36:40Venison, not easy to cook.
36:42I mean, she took the hardest ingredients
36:43to tell her story today.
36:45And then, Connor.
36:46I think that's his best dish of the night.
36:48Yeah, the flavor's incredible.
36:49Sort of the nod to the Mediterranean.
36:51Yeah, absolutely.
36:52I mean, Connor with the shrimp cake was a great start.
36:54A little bit of an issue with the red snapper
36:56on the second corpse, but definitely finished strong.
36:59He's got the flavors of New Orleans,
37:00the flavors of California.
37:02He's got this classic Mediterranean dish.
37:03For a menu, I think it works.
37:06I'm not slicing that lamb.
37:07Let it rest like that.
37:08Look at it.
37:08It's cooked beautifully.
37:11So, have we come to a decision?
37:14I'd say so, for sure.
37:16There's definitely a standout for me.
37:17I think so.
37:25Y'all, this is the last time we're about
37:27to come out of these doors.
37:39We're at the finish line.
37:40The mentorship, the prize, they're
37:43on the tip of my tongue right now.
37:45Let's go!
37:47Oh, my goodness me.
37:49I remember walking in here, little old me,
37:51on audition day, like, okay, I'm just going to see
37:53how far I make it, and I made it all the way.
37:55This is all for you guys.
37:58Amazing.
37:59I can't believe this is finally happening.
38:02I do all I could all through this competition.
38:05There's nothing left.
38:07May the best chef win, man.
38:09Wow.
38:10Now, that's what I call a welcome.
38:12What you've accomplished here tonight
38:15and across the entire season, it's been extraordinary.
38:18Come on.
38:19You should all feel incredibly proud of yourselves.
38:23What an achievement.
38:25Carl, young lady, you came in here
38:27at the beginning of the competition,
38:29searching for your confidence.
38:31Now, you've become a force to reckon with,
38:33and the culinary world needs women like you.
38:36You should be very proud.
38:38Thank you, chef.
38:38Well done.
38:39Darian, you are confident, you're strong,
38:42and you're composed.
38:43You stay true to yourself in this competition,
38:46and it's made all the difference in the world.
38:49As great as your cooking is, and as strong as it is,
38:51your heart's just a strong man.
38:54Connor, you came into this competition
38:56with laid-back vibes, but your tenacity in that kitchen,
39:00it's shown in every single dish that you put up here.
39:04It's been truly an honor to be your mentor.
39:07Thank you, chef.
39:07It's been the honor of a lifetime working with you.
39:11Now, you three, we have made our decision.
39:15One of you is about to be crowned our next-level chef.
39:21That comes with a year-long mentorship
39:24with Richard, Naisha, and myself,
39:25and that check for a quarter of a million dollars.
39:35The winner of Next Level Chef is...
39:43I came here, and I give it my all, man,
39:45and every day I show up and I show out.
39:47I've never wanted something more
39:50as I want this in my entire life.
39:53I've been working my whole life for this,
39:54and I'm ready for a win today.
39:57This is it.
39:59I want it so bad.
40:00I can feel it in my fingertips.
40:03The $250,000 in the mentorship
40:06has always been in my mind,
40:07and now it's time for me to put it in my hands.
40:11Congratulations goes to...
40:19Darian!
40:28Well done, little man.
40:33I knew you were going to end it when I knew it, I knew it.
40:37You killed it, honey.
40:39You killed it.
40:42You killed it.
40:44You killed it.
40:45You killed it.
40:46You killed it.
40:47You killed it.
40:50How are you feeling right now?
40:51I feel amazing, Chef.
40:53I'm wearing skin and espresso right now.
40:55Like, I put my heart into this every day.
40:57This is what I do.
40:58I'm a chef, and I'm so proud to be here to represent.
41:01Thank you so much for believing in me.
41:03And my mom, my wife is here supporting me as always.
41:06Man, thank you so much.
41:07I'm the winner of Next Level Chef Season 5.
41:11A little kid from Jamaica that nobody knows.
41:14I'm just like, changed for life now.
41:17And I'm so fortunate to be a part of this greatness.
41:20I won't take you for granted at all.
41:22Ladies and gentlemen, give it up to our incredible runners-up.
41:25Connor and Carl, everybody.
41:27Come on!
41:29Austin, come out of here.
41:30Let's go, buddy.
41:33Congratulations, buddy.
41:34You've earned it.
41:35Thank you, Chef.
41:36Ladies and gentlemen, give it up.
41:42So happy for you.
41:43Mama, well done.
41:45Big up!
41:46Big up, everything that you're in.
41:49Yeah, man.
41:50I'm never going to say that, but congratulations.
41:51I'm so sorry.
41:53Deep down inside, I'm so happy for Darien.
41:55He is Next Level.
41:57He's proven it time and time again.
41:58Thank you, Chef. Appreciate it, man.
42:00Thanks for everything.
42:00Man, we're looking forward to this mentorship.
42:03Light-wise.
42:04The only problem I've got with Darien winning
42:06is the fact that Richard Blaze is now the winning mentor.
42:10And that really causes severe indigestion for me.
42:14Good job.
42:15Blaze has got it again.
42:17I'm really happy that Darien has taken this back for his mom,
42:22who he's so proud to bring this home for, for his family, his heritage.
42:27Really stand-up human.
42:28He is a real one.
42:29You do it the right way, man.
42:31Richard, coming for you next year.
42:37I am so incredibly proud of Darien.
42:41Heavy is the head that wears the crown.
42:44And guess what?
42:45I'm still walking around with it for another season.
42:47Because it's a full表 of the year,
42:47Once more, we're the dad from Keith said it.
42:48It wasn't essayed.
42:49Good job.
42:51Best one of his friends would have like the Teddy
42:51Everything once more, we'd love toเตyorsun,
42:52we'll love it!
42:54Thank you so much.
42:55Thank you, Richard prosper.
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