- 17 minutes ago
Next Level Chef (2022) Season 5 Episode 16
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🎥
Short filmTranscript
00:00Floor.
00:02We're at the finish line.
00:04All the failure, all the getting back up,
00:07all the lessons learned,
00:08they've all culminated in this moment,
00:09and I've never been more hungry for something in my life.
00:14I can't believe this is Panela Anthony.
00:18I'm gonna create history here today.
00:19What was that spice that's in my palate?
00:21It's the curry. Just be careful, yeah?
00:22I don't think you add any more spice.
00:26I'm putting everything I can
00:27to make this a life-changing event today.
00:29See how it's uneven?
00:30Here, this part's not cooked.
00:32I want to make sure that I'm unforgettable,
00:35and I'm undeniable,
00:36and that I am the next level chef.
00:38Oh, .
00:39Yeah, I said don't slice out the last minute,
00:40so the goodness stays in there.
00:42The winner of Next Level Chef is...
01:09All right, here we...
01:12Oh, .
01:13Wow.
01:16Oh, my goodness.
01:17Oh, my goodness.
01:19Oh, my goodness.
01:19You guys look amazing.
01:21Oh, my, I miss you so much.
01:22Oh, my goodness.
01:23It's been so long.
01:25Don't make me cry, please.
01:26I've cried enough so far.
01:28My wife and my mom,
01:29they're the most important women in my life.
01:31Gosh, you look amazing, mama.
01:33Oh, my gosh.
01:34I love you.
01:35I love you more.
01:35My mom, yeah, she brought me here 13 years ago
01:39to this beautiful country,
01:40and everything I do in life
01:42is always gonna make my mom proud every day, you know?
01:44Do the best you can in every way you can.
01:46You got this, baby.
01:47You got this.
01:48Take it home.
01:49If it wasn't for her,
01:51this would have happened, you know?
01:52This is a motivation for me
01:54to really take this home,
01:55seeing you guys here, you know?
01:56Because you guys are the two most important people
01:59in my life, you know?
02:08Oh, my God.
02:10I see my mom and dad, you know,
02:11my biggest supporters through every up and down.
02:14I'm blessed, man.
02:15I have the best parents.
02:16You're so lucky, but not because you worked so hard.
02:21For sure.
02:21You earned all of it.
02:22To get where you're standing right now.
02:24Yeah.
02:25Now it's time to do them proud out there.
02:27Love you.
02:28So proud of you.
02:29You survived, buddy.
02:31I'm proud of you.
02:32Love you guys.
02:32Yeah, love you, too.
02:38I have arrived.
02:39Oh, .
02:46Look at you.
02:47I'm so proud of you.
02:49I'm so proud of you, man.
02:50Your friends, family, everybody room for you.
02:52Everybody misses you.
02:53Now I'm a little amped up, ready to go.
02:55Okay?
02:56Now I got a little extra pep in my step.
02:58Whoo!
02:59Whoo!
02:59Whoo!
03:02All right, here we go.
03:03Next level chef, baby.
03:08Let's go!
03:13Let's go, you three.
03:14Come on, man.
03:15Whoo-hoo!
03:16There we go.
03:17Hey!
03:19You guys ready?
03:20Yes, chef.
03:21Good.
03:21Because today is the next level grand finale.
03:26Guys, over the course of this competition, we've tasted over 200 amazing dishes cooked by 24 awesome chefs.
03:35But you three, you've risen to the top.
03:38One of you will win the title of next level chef.
03:42I've been waiting for that moment, man.
03:44A check for a quarter of a million dollars and, of course, a one-year mentorship from Gordon, Naisha, and
03:52myself.
03:53Phew.
03:54But tonight, only one of you will walk away as champion.
03:57Today's final challenge is the ultimate test.
03:59A cohesive three-course menu with a show-stopping dish from each level.
04:05You'll begin in the basement with me where you'll set the tone with a next level appetizer.
04:10And then, I'll see you in the middle kitchen where you'll have to create a flawless fish course.
04:15And finally, you'll meet me in that top kitchen where you'll need to deliver a stunning next level meat entree
04:21to really close out your cohesive menu.
04:24Each and every dish needs to be immaculate.
04:28You'll have 90 minutes.
04:30The time you spend cooking on each level, it's totally up to you, okay?
04:34Use it wisely.
04:35Each time you finish a dish, hit the buzzer at the center of the kitchen to stop your clock.
04:40Guys, that's three kitchens, three courses, and your chance to tell a story with your menu.
04:45Nothing less than excellence will do.
04:48There is one last thing before we get down to the business.
04:51Please welcome our reigning next level champion, Austin.
04:56He is back.
04:57Welcome, Chef.
04:59My man.
05:00Congratulations goes to Austin.
05:02Oh, my God!
05:05I put so much blood, sweat, and tears into my chef career, and this is just all worth it.
05:09I think Austin's been crushing it.
05:11This has been one of my two-day event with Chef Richard Blaze.
05:14He's definitely got more of a presence online.
05:17But he's also doing a ton of pop-ups.
05:19He's traveling the world.
05:21This is High by restaurant Gordon Ramsay.
05:23I think now that we have this stable and this roster of Next Level Chef winners,
05:28it's incredible to see how much they're achieving after Next Level Chef.
05:33Hi, bud.
05:33How we doing?
05:34You good?
05:34Very well, Chef. Thank you.
05:35Welcome back. Good to see you.
05:37Good to see you again.
05:38Austin literally has the playbook.
05:40He's an example of someone who conquered this three-story mountain and is just living a dream.
05:46Austin, you look great, but you forgot your blue aprons.
05:48Yeah.
05:48Yours looks a lot cleaner than mine did, that's for sure.
05:51What do you think they need to do strategically to win today?
05:55Have a backup plan.
05:56Nothing ever goes the way you want it to.
05:57This is the most unforgiving platform that you can imagine.
06:00Backup plan, baby.
06:01And bully everybody at the platform.
06:05Austin, it's time for these three to get to work.
06:07We'll see you soon.
06:08And welcome back, my man.
06:09Yeah, pleasure to be here.
06:10Good luck, you guys.
06:11Come on, guys.
06:13Congrats again, man.
06:14Thank you very much.
06:17Right.
06:18You guys ready?
06:18Yes, sir.
06:19The platform is ready to drop.
06:22You know the drill.
06:24We need one perfect appetizer from each of you.
06:28And your 90-minute starts now.
06:31Let's go.
06:31Let's go, Connor.
06:32Proteins first.
06:33Protein, right?
06:33There's lobster scallops over here.
06:35Chicken wings.
06:36I know this shrimp is going to be a straight, hot commodity on that platform.
06:41Boom.
06:41Shrimp is mine.
06:43Connor, my boy.
06:44I wanted those.
06:45I think it's a lobster.
06:46Make sure you have a protein, right?
06:48Yes, sir.
06:49The boys shoved me out of the way because they want to fight over their little shrimp.
06:53Whatever.
06:53Just don't touch my scallops.
06:55Rice up here.
06:56There's mushrooms, citrus.
06:57I see this andouille sausage over there.
06:59That's for sure going to add some extra flavor and depth.
07:01That's what I really want.
07:03Kumquats are perfect.
07:04They'll add that citrus note.
07:05Bacon over here.
07:06Now I'm ready to rock and roll.
07:08Coconut milk right here.
07:09I grab mint.
07:10I grab some scallion.
07:11I grab some scotch bonnet pepper.
07:13This dish is coming together.
07:14I got some parsley, some green onion.
07:17I need some sweetness.
07:19I see beautiful yellow corn.
07:21All right, you got herbs right there.
07:22Let's go.
07:23Cole, Connor, and Darian.
07:25All right, listen.
07:26Ninety minutes to win next level, chef.
07:28That's why you're here.
07:32All right, Darian, what do we got, dude?
07:34I got lobster, chef.
07:35Okay.
07:35So I'm gonna go like a Caribbean take.
07:37Okay.
07:37So in Jamaica, we're known for pepper shrimp.
07:39Okay.
07:39So like pepper lobster with like a nice coconut curry volute.
07:43Careful.
07:43The thing about lobsters, it's so easy to overcook, right?
07:45Yes, sure.
07:46Where shrimp is a little bit more forgiving.
07:47So just be mindful of that.
07:49So I'm taking delicious, traditional Jamaican street food
07:52and take it to the next level.
07:54I gotta get this done now.
07:56I gotta take this home back to Buffalo.
07:58The whole world is watching.
07:59Jamaica is there cheering me on, too.
08:01Like, let's go.
08:01I see you got some habaneros.
08:03Yep, that's gonna bring the spice
08:04because the pepper shrimp is more of a spicy dish.
08:07Okay.
08:08It's very popular where I grew up
08:09because I grew up next to the beach.
08:10Hey, tell your story.
08:11Yeah.
08:12We got similar tastes, my boy.
08:13All right, Connor, what do you got?
08:14I got shrimp.
08:15I got corn.
08:16I'm taking it to Louisiana.
08:17I'm gonna do like a shrimp and corn play on a crab cake.
08:19Okay.
08:20I'm gonna do a corn rib, kind of a play on elote.
08:22Shrimp cake with a corn rib.
08:24Corn rib.
08:24Okay.
08:25A elote, little shrimp head aioli to go with.
08:27Okay.
08:27It's highlighting New Orleans
08:28where I really found myself as an artist and a chef.
08:31So this is right where I wanna be.
08:32Cole, what do we got going on?
08:33My scallops are drying.
08:34Okay.
08:35My cum clots are reducing right now
08:36in this little pickling liquid.
08:37I'm definitely taking it to my Creole roots.
08:40I'm gonna make a cumpla beurre blanc.
08:42My grandfather had a cumpla tree,
08:43so we used to eat them right off the tree raw.
08:47This dish is called The Awakening.
08:49It is my introduction to myself.
08:52You have the smokiness and the charred notes off that andouille.
08:56And then you have these really delicate, beautiful scallops
08:59on top of this nice and silky beurre blanc.
09:01And I feel like it's just a true testament
09:03of what I wanna leave here as my legacy on Next Level Chef.
09:0715 minutes gone.
09:09Guys, let's go with the pace.
09:10This is how you're coming out of the gate.
09:12This is the first thing that Gordon and Aisha are gonna see, right?
09:14Let's execute.
09:15Only touchdowns down here today. Let's go.
09:17I made a strainer to a chef if you get a chance.
09:19Dude, you good at frisbee?
09:20I play cricket.
09:21Let's go! You play cricket.
09:22Come on now, dude.
09:23All my life.
09:24The only sport I know nothing about.
09:25I'll teach you.
09:26When I get that mentorship, you know?
09:28You teach me cricket, I teach you pickleball.
09:30There's a whole lot of plans making for somebody that ain't won yet.
09:33That's right.
09:3523 minutes gone.
09:37Seven minutes to your goal, okay?
09:39All right, Chef.
09:40Your idea is potentially the simplest.
09:42Yep.
09:43But just make sure we execute on the cooking of that lobster.
09:45Yes, Chef.
09:46This lobster right here is gonna set the tone for the entire rest of my menu.
09:49I have to make sure this lobster is perfect.
09:52Let's make it nice.
09:53What was that spice that's in my palate?
09:55It's the curry.
09:55I think it's the curry.
09:56Just be careful.
09:57I don't think you add any more spice.
09:59Yes, Chef.
09:59This is your dish, dude.
10:00Yes, sir.
10:01This is your style.
10:03Back in Jamaica, so this is what I want to do.
10:0624 minutes gone.
10:07Who's gonna be first to the buzzer?
10:09You tasted one cake already?
10:10Not yet.
10:10Taste one so you know what it's feeling like.
10:12All right, let's go.
10:13Get to the buzzer.
10:13Let me get a little advantage.
10:15That's it, yeah.
10:16You feeling good about it?
10:16Sure.
10:17Good.
10:18Darian's walking.
10:20On the table.
10:21Hit the buzzer.
10:21The buzzer stops the clock.
10:23Darian's in.
10:2426 minutes on the nose, okay?
10:27Sure.
10:28Oh, my God.
10:28There's so many elements I'm bringing together, and I'm right there, but, man, I just gotta go.
10:33I just gotta go right now.
10:36It's neck and neck, and I can't have that.
10:39Right now, it's a struggle.
10:46Cole's walking, Connor.
10:47Cole's walking, okay?
10:48Plate down.
10:49Hit the buzzer, Cole.
10:50Hit the buzzer.
10:50There it is.
10:51Good job.
10:5327-08.
10:54You know, my game plan was to get to the buzzer first, but the worst thing you can do is
10:58mess
10:58up your dish on the way to shaving, you know, three seconds.
11:01All right, Connor's walking.
11:02Connor's walking.
11:03Good start.
11:04There it is.
11:06Good job, everyone.
11:11Gordon, Aisha, welcome back.
11:14Really, really tremendous cook.
11:16Absolutely beautiful.
11:18Let's start right here.
11:20Darian's dish.
11:20This is a peppered lobster inspired by peppered shrimp of Jamaica with a coconut curry and
11:26a little bit of slaw.
11:27Very vibrant.
11:28The inspiration of a roadside pepper shrimp that you would traditionally get.
11:32But this is done beautifully.
11:33I love the inspiration with the lobster.
11:35Really excited to get into it.
11:36Yeah, that's exactly what it is.
11:39Lobster's cooked beautifully.
11:40But the actual curry in 26 minutes, delicious.
11:43It really is you on a plate.
11:45Thank you, chef.
11:46Wow, Darian, this dish really shows your journey throughout this competition.
11:49Your restraint and your balance and your spices.
11:52Really great first dish.
11:53Yeah, I think when chefs get to a certain level, it's about can the flavors match the story.
11:56I love the story and I think the flavors match the story in this case.
12:00Overall, it's a great start.
12:01Thank you, chef.
12:02Next up, we have Cole's seared scallops with kumquat beur blanc, pickled kumquat, and an andouille crumble.
12:10Yeah, it's elegant.
12:10It looks beautiful.
12:11What a start.
12:12Shall we?
12:16Scallop cooked beautifully.
12:17I love the acidity that comes from the kumquat.
12:19It sort of does awaken and really invite you to enjoy the dish.
12:23Beautiful texture is happening.
12:25I love that you're calling this the awakening.
12:27I love how modern this is, how minimal it is.
12:30The flavors are spot on.
12:31Scallops cooked beautifully.
12:32I love the simplicity of this dish.
12:34I'm desperate to see what's coming next on that fish course.
12:37Lastly, this is Connor's Cajun shrimp cake with an elote-inspired corn rib and a shrimp head aioli.
12:45You know, I definitely see you returning to your repertoire of those Cajun flavors and there's definitely a California flair.
12:56I love the balance of this shrimp cake.
12:59Really what does this justice is that beautiful shrimp head aioli.
13:02There's a nice tang that brings this lovely creaminess to the shrimp cake.
13:06Delicious.
13:07Shrimp cooked beautifully.
13:09Seasoning is on point.
13:10Beautifully done.
13:11Yeah, when I think of New Orleans cuisine, I'm always thinking about this like surf and turf, like sausage and
13:15shrimp.
13:16And somehow you really made the cake taste like a shrimp sausage.
13:20What a start.
13:21Listen, all three of you, you've set the bar really, really high.
13:25Thank you, Chef.
13:25Thank you, Chef.
13:27You have 64 minutes remaining for your last two courses.
13:30Cole, you have just under 63 minutes remaining.
13:34And Connor, you have 62 and a half minutes remaining.
13:38It's all very, very close.
13:39Okay, your next course is your fish entree.
13:42Head to the elevator and I will meet you in the middle kitchen shortly.
13:45Good luck, guys.
13:46Keep it up.
13:47Keep it up.
13:48Execute.
13:53All right, good luck, boys.
13:55Good luck, y'all.
13:57Let's go, Chef.
13:59Let's go.
14:00All three of you killed those appetizers.
14:03Killed them.
14:04Think about the progression of how that menu is being enjoyed.
14:07You guys ready?
14:07Yes, Chef.
14:08Hands on the elevator.
14:13Platform's on the move.
14:17Go, go, go, go, go, go, go.
14:20Sea bass.
14:21I see the snapper.
14:23That's what I grow up eating.
14:24I'm gonna get exactly what I want.
14:26Snapper.
14:27Ooh.
14:28Connor, man, keep stealing my stuff.
14:31I wanted the shrimp.
14:32He got the shrimp.
14:33I wanted the snapper.
14:35He went for the snapper.
14:36Seabream.
14:37Got seabream instead?
14:38Nice, beautiful fish.
14:40Aromatics.
14:40Chipotle.
14:41Got thyme here.
14:42I need thyme.
14:43I see that halibut.
14:44Yup, that's exactly what I'm grabbing.
14:46It's gonna go perfectly with what I'm thinking.
14:48I need some fennel.
14:49And I need some orange and kumquat
14:51to thread the line between my first course
14:53and my second course.
14:54Tomato.
14:54Now I need fresh tomatoes.
14:56Fennel.
14:57I still don't see tomatoes on this damn platform.
15:00There's a can of tomatoes.
15:02I guess I'll just grab those and make that work.
15:04Grab ingredients.
15:06Cornmeal masa.
15:07Right there, left.
15:07I see masa.
15:09I see mangoes and chilies and grandma.
15:11Like, I'm thinking fish taco vase.
15:14Right there, left.
15:14Open.
15:15Oh, sorry fish.
15:16Can you give me the fish?
15:17Yeah, right here.
15:20All right, guys.
15:22One beautiful fish course.
15:24Make your dreams a reality.
15:27All right, Darian.
15:28Where are you taking us in your second course?
15:30So I'm taking you back to Jamaica again, Chef.
15:32Nice journey to Jamaica.
15:34So growing up in Jamaica, I love us.
15:36Escovitch fish.
15:37Beautiful.
15:37Pickled veg, peppers.
15:38Some pickled veg, peppers.
15:39Nice.
15:40I want to make some festival dumplings too.
15:43Amazing.
15:43To cut that spice.
15:44Deep fried.
15:44Deep fried.
15:45Excellent.
15:46How are you cooking your fish?
15:47I'm using a pan fry.
15:48Awesome.
15:50How are you doing, Chef?
15:51I'm doing good, Chef.
15:52Where are you taking us in your second course?
15:54The next course is going to be all about my healing journey.
15:56I'm doing a clay on a refined cubion.
15:59Anything that's warm and comforting is healing in itself.
16:02And because halibut is a lean fish, it can only benefit from being inside of this wonderful
16:07broth that I'm going to make.
16:09Halibut, very unforgiving, right?
16:10Yes, Chef.
16:11I'm going to cook it a little under and let it finish itself.
16:13Where'd you learn that?
16:14Chef Ramsay.
16:15Of course.
16:16And so how was this second course playing into your first course?
16:20Because the citrus notes are going to be coming from not just the orange, but the
16:22kumquats as well.
16:23Taking that kumquat tree all the way up through my journey.
16:26Okay, love that.
16:27Let's go.
16:27Yes, Chef.
16:29What's the storyline here in your dish, Chef?
16:31It's going to be California.
16:32I'm envisioning a beautiful piece of snapper, mango, pickled slaw on top.
16:36Talk to me about this masa component.
16:38I was trying to make a homemade masa tortilla right here.
16:41Focus on making that protein amazing and beautiful flavors, right?
16:44Let's do it.
16:44Let's do it.
16:45Let's do it.
16:45Connor, you just have about 54 minutes, okay?
16:48Cole, you have just over 54 minutes.
16:50All right, Chef.
16:51Darian.
16:51Yes, Chef.
16:52That leaves you with 55 minutes, okay, Chef?
16:54Perfect.
16:56Keep pushing.
16:57Keep pushing.
16:59How are you doing, Cole?
17:00I'm doing good, Chef.
17:01What do you have in your broth here?
17:02I have some whole tomatoes, fennel, a little oranges, a little kumquat.
17:06The tomatoes, they almost taste just a little bit sort of tinny.
17:09Yes, Chef.
17:09I'm pretty worried right now because it is really hard to get that tin tomato taste out of there.
17:15I'm hoping I can just blend it all up to make sure I really balance it out.
17:22Oh, .
17:23Careful.
17:26My arm is burning.
17:27I do not have time for this right now.
17:35Careful.
17:36We press on, okay?
17:38We do not give up.
17:39We do not give in.
17:40So, yes, my arm is burning and I'm going to keep going.
17:43This looks beautiful, Chef.
17:44Thank you, Chef.
17:45Still got a little bit of that tinny flavor I'm trying to get out of there.
17:47Yeah, but you're on your way for sure.
17:49Nothing is standing in my way.
17:50I don't need this hand.
17:52Actually, this is my dominant hand.
17:53I do need it.
17:55Darian, what is your strategy here?
17:56Chef, I want to get to the buzzer first.
17:58I got, that's why I got my fish going because I'm doing the entire fish, so I have time for
18:01it to cook.
18:02Fish takes no time at all.
18:04You don't want that sitting there too long.
18:05Yes, Chef.
18:06Come on, guys.
18:07Who's first to the buzzer?
18:08How are you feeling, Connor?
18:10I'm feeling all right, Chef.
18:11How did we get you to excellent?
18:12I'm trying to gain some time right now.
18:14As long as your fish is perfect, you're going to be great.
18:16Focus on the protein.
18:18Yes, Chef.
18:19I'm nervous about this snapper.
18:20It's a big filet.
18:22It's not an easy one.
18:23If it's undercooked, if it's overcooked, my dish is trash.
18:27You got this, right?
18:28This wasn't given to you.
18:29You earned your spot to be here, right?
18:31Yes, Chef.
18:32You want to sear all sides, Chef.
18:33Okay.
18:34Here, this part's not cooked, so.
18:35Yes, Chef.
18:36I'm trying to rush to the finish line and preserve my chance of having an amazing dish up top, and
18:41I'm rushing the snapper.
18:43You got this, buddy.
18:43Let's do it.
18:44Let's do it.
18:45You're doing it.
18:46But it's time to trust what I've done to get here.
18:48We're going to lock in.
18:49We're going to get it done.
18:50Let's go, guys.
18:51Start bringing these dishes home.
18:52Let's go, boys.
18:53I want you at your best when I beat you.
18:55All right.
18:56You don't want to go home thinking I shoulda, woulda, coulda, right?
19:00Connor, your one hour is gone.
19:02You have 30 minutes left.
19:03Cole, same with you.
19:04You're just 10 seconds behind.
19:06Darian, 31 minutes.
19:11Who's going to the buzzer first?
19:13There goes Cole.
19:18Good job, Cole.
19:19Good job.
19:22This one's going to come down to the wire.
19:23I can feel it.
19:25Who's next to the finish?
19:26Big push.
19:27Big push.
19:27Big push.
19:28Big push.
19:28For the title of Next Level Chef, guys.
19:35Last do it again.
19:38Wish I'd given that fish a little bit more love,
19:40but I'm feeling glad to get the hell out of this middle kitchen right now.
19:44Not easy.
19:47Wow.
19:48Richard, Gordon.
19:50How was that?
19:50They absolutely gave it their all up there.
19:54Beautiful.
19:56First up, we have Darian's sea bream escovich.
20:00This is served with a crispy okra and an aromatic tomato sauce.
20:04Visually, it looks beautiful.
20:05It's got you all over it again.
20:07It's vibrant, the colors are beautifully done,
20:09and I just love the crispiness of this fish.
20:11Thank you, chef.
20:16Fish is good beautifully.
20:18It's so nice that you serve the fish whole.
20:20Just cut those fins, all these real big spiky bits in there,
20:24because they could get lost in translation,
20:26especially when we're devouring this thing at 1,000 miles an hour.
20:29Yeah, this dish, I mean, it shows just so much confidence.
20:32It's very Jamaican and Caribbean.
20:34Maybe a little bit more spice for me, actually, you know,
20:36because it's a whole fish, but it's an excellent tasting dish for sure.
20:40I love the heritage that you draw from.
20:42Really beautiful presentation.
20:43Really beautiful dish.
20:44Thank you, chef.
20:45Appreciate it.
20:46Next up, we have Kohl's pan-roasted halibut
20:51with roasted fennel, Swiss chard, crispy okra, and kumquats.
20:55It's elegant.
20:56It's minimistic.
20:57It is the hardest fish tonight to cook.
20:59Fingers crossed.
21:00It tastes as good as it looks.
21:02Shall we?
21:03Yes.
21:03It's time to see how this fish is cooked.
21:05Mm.
21:06Well, look at that.
21:09Fish is cooked beautifully.
21:10It's glistening.
21:11Sublime.
21:11It needs just one more element in there,
21:13but the hardest bit is done, the fish is nailed,
21:15and the sauce with that fish is to die for.
21:18Yeah, I mean, this is bringing me back to a three-Michelin star
21:20that I worked at in New York City.
21:21The fish is snow white and just perfectly cooked.
21:24Yeah, really beautiful, simplistic expression of a halibut dish.
21:28I really love the sweetness that comes from the tomato sauce,
21:32from where I tasted it originally to where you got this now
21:35by adding that kumquat.
21:36Very well executed.
21:37Thank you, sir.
21:38And lastly, we have Connor's Pan, Roasted, Snapper.
21:42This is a play on a taco, a handmade tortilla
21:45with Mexican-style street corn or elote and a salsa verde.
21:48I mean, this might be the prettiest dish of the three,
21:51and I just really love the sense of authorship here.
21:53You had us in New Orleans,
21:55now we're clearly in Southern California,
21:57so I can't wait to taste to see if the story comes through here.
22:00Shall we?
22:00Yeah, please.
22:02Snapper, hard to cook, right?
22:07I am just hoping, praying, praying again, hoping again
22:12that the cook is okay.
22:20The seasoning here is on point.
22:22Everything is just beautifully blending.
22:24And the tortilla and that salsa.
22:26I do have to take you to task on the temperature of the fish.
22:29It does need another 90 seconds.
22:32It's a tough fish to get right.
22:33The tortilla is insane, and the salsa is incredible.
22:37Like, the flavors are massive on this plate.
22:39Yeah, a lot of work achieved here.
22:41You definitely should be proud of yourself.
22:43But, yes, fish can definitely use a couple more seconds in pan.
22:48There is no clear leader.
22:50It's going to come down to the final course.
22:52Timing-wise, Darren, you've got 30 minutes and 30 seconds.
22:55Cole, you've got 29 minutes and 30 seconds.
22:59Okay, Connor, you've got 29 minutes flat.
23:02So that means, Darren, when we get into that top flight kitchen,
23:07you've got to head start.
23:08So use it wisely.
23:10Head to the elevator.
23:11I'll see you up there shortly.
23:12Well done, guys.
23:13Good luck.
23:13Good job.
23:14Keep pushing all the way to the end, okay?
23:16I wish I had frickin' kept that fish in the pan for another minute,
23:20but it's reset, refocus, and re-energize for round three.
23:25Who has the edge?
23:27I don't see a clear leader after two courses.
23:30Yeah, it's anyone's game at this point.
23:31I think whoever utilizes the time and brings the most amount of flavor
23:34and focuses on the protein.
23:36I could go any which way at the moment.
23:40All right.
23:43What?
23:43You guys don't have no adrenaline.
23:45This is the last one.
23:46I don't have to run, you know what I mean?
23:47Because it doesn't matter where I go.
23:49I'm going out with a bang, and I want this last dish to represent freedom.
23:53Sir, let's go here, baby.
23:55My plan is to respond to whatever dairy and to whatever Cole pick,
23:59and I'm just going to have to play catch up.
24:02Here we go.
24:03Go, let's go, baby.
24:04All right, final round.
24:04Let's go.
24:05Let's concentrate.
24:06Let's go, chef.
24:06We good?
24:07Yes, chef.
24:07Yes, chef.
24:08Right, this is where it's going to count, this last course.
24:11It's anyone's game right now.
24:12The very best of luck to all of you.
24:14Thank you, chef.
24:16For this dish, I want to merge my Jamaican and French influence.
24:19One final cook between me and that prize and that mentorship,
24:25I'm going to make it count.
24:26One cook away that separates you and the title of next level chef.
24:32Yes, chef.
24:32Stand by, guys.
24:33Platform is moving.
24:35Darren.
24:36Yes, chef.
24:36On your mark.
24:37Get set.
24:38Go!
24:40Duck breast.
24:41Like a lamb, filet, venison on there.
24:44I'm going to be supping for a minute here.
24:46We want the lamb with the duck.
24:4810 seconds gone.
24:49Yes.
24:50Let him run his time out, looking around.
24:52Go for it.
24:53Take your time, baby.
24:54Come on, Ellie.
24:54Come on, Ellie.
24:56This man is literally strolling around the platform.
24:58I'm glad you don't have no pep in your step.
25:00Leave some stuff for me.
25:01Wow.
25:02Duck breast.
25:03Good.
25:05I wanted the duck.
25:06There's a pasta.
25:07Okay.
25:08Stand by, Carl.
25:1010 seconds.
25:11Where are you going, chef?
25:13I'll take the venison.
25:14I might as well not play it safe now.
25:15I already cooked the rack of lamb.
25:16I've already cooked the filet.
25:17The only thing up here I have not cooked is a venison.
25:20Five, four, three, two, one.
25:24Go.
25:24Go, go, go, go.
25:26Venison chosen.
25:27Nice.
25:28Think what goes with that.
25:29I know that this is a lean meat, so it needs fat.
25:32I know it needs aromatics.
25:33I know that venison needs a sauce.
25:35And I still want to showcase the compote as the anchor in my story.
25:4020 seconds for the standby.
25:41I'm just trying to see what the heck is out there and make some sort of game plan.
25:46Is nobody taking this lamb right now?
25:48Five, four, three, two, one.
25:52Let's go, young man.
25:54Let's go.
25:55I reckon lamb when you've got a beautiful fillet of beef.
25:58I'm grabbing pistachios and pomegranate molasses and beautiful multicolored beets.
26:04This is writing itself.
26:05This is it.
26:07The platform stays the entire time, guys, okay?
26:11Final course.
26:12Come on.
26:13So tell me, you've got a beautiful fillet of venison, yes?
26:16Yes, chef.
26:16I've never cooked it before.
26:18Already?
26:18Yep.
26:19Wow.
26:19What are you going to do?
26:20This is about my freedom.
26:21So I'm going to cook this with some beautiful mushrooms with a parsnip puree, some beautiful
26:25florets of broccoli, and then I'm going to try and figure out a way to tie this compote
26:29into the sauce.
26:29Love that.
26:30And how is this the sort of final tasting of your menu today?
26:33Because it's me having my freedom to just cook and feel alive, chef.
26:37I love that.
26:37I love that.
26:38And then I just got to get this sauce working.
26:39Good.
26:4025 minutes to go, okay?
26:42Young man, how are you feeling?
26:43Feeling good, chef.
26:44Good, good, good.
26:44I want you to forget about that previous course.
26:46I could see you were a little bit deflated.
26:48Yes, chef.
26:49Let's go.
26:49Tell me about the dish.
26:50What are you going to do with that lamb?
26:50I got a beautiful rack of lamb.
26:52You know, I'm taking you to my favorite places that raised me.
26:54I got one more and it's the Mediterranean.
26:56Good.
26:56It's highlighting where I went as a 12-year-old with my grandma and just kind of fell in love
27:01and have been inspired ever since.
27:02I want pomegranate and molasses and pistachio and freshness and some yogurt on the plate.
27:07Love that.
27:09Good.
27:09Nice and gently on that score, okay?
27:10Yes, chef.
27:10There you go.
27:12That's it.
27:12Into the pan she goes.
27:14Yes.
27:15So sauce-wise, where are you going?
27:16Demiglis.
27:17Yes.
27:17The Madeira, the cherry, it's got some molasses.
27:19Good.
27:19And also tamarind.
27:20Taste everything you've got there, okay?
27:24We're halfway, 15 minutes to go.
27:2615 minutes heard, chef.
27:28Lamb is moving.
27:30Yes, chef.
27:30In the right direction.
27:31Let's have a look.
27:33Good.
27:34Touch that there.
27:36Needs more time.
27:37We ain't going down without a fight.
27:38We're not losing control in this final round.
27:40I'm hoping it's a $250,000 rack of lamb.
27:43You know what I'm saying?
27:45Keep on rolling that round.
27:46And you want it nice and pink in the middle, okay?
27:48Yes, chef.
27:49I would just literally leave that in there.
27:51Goes straight out to the last minute so the goodness stays in there.
27:54Four and a half minutes still.
27:56Darren, wash that sauce.
27:58If you put mustard in there, you've got to take it off.
27:59Otherwise, it will break, okay?
28:01I've got to fix this because it's going to ruin my entire dish.
28:04Put a little flour in there, maybe?
28:06Flour?
28:06Yeah.
28:07No, Charles.
28:07No.
28:08We haven't got time to cut the flour out.
28:10Okay.
28:10This can be happening right now.
28:13This sauce is way more important than chives.
28:15Come on.
28:16Bring it home, please.
28:18I didn't want to leave anything for the last second,
28:21especially not knowing what that venison is cooked like on the inside.
28:24Like, just let me know right now.
28:26Oh, .
28:27Yeah, so don't slice out to the last minute so the goodness stays in there.
28:30Focus and start reining it in now, okay?
28:33The sauce is more important than your chives.
28:43It's cooked beautifully, but I just didn't want you to slice it so early.
28:46I thought we were right out of time.
28:47Hey, look at me.
28:48Final course.
28:49Come on, you got this, okay?
28:50Yes, chef.
28:50Three minutes to go.
28:51All right.
28:52You good, bud?
28:53Yes, chef.
28:53Continue reducing it down.
28:54Okay.
28:54Get some pot in there.
28:55Yes, chef.
28:56But don't stick any more butter in there if you're reducing it down, okay?
28:58Yes, chef.
28:59Time set.
29:002.30, guys.
29:012.30.
29:03Final swan song.
29:03Let's go.
29:05I'm feeling so confident about this rack of lamb.
29:07I want to leave no doubt in these mentors' minds that that's the kid we want to work with.
29:12Very nice way of trusting you as well.
29:13Very good.
29:14Thank you, chef.
29:1660 seconds, guys.
29:18Think about everything you've learned in this competition.
29:20All those trials and tribulations.
29:22Everything you've done.
29:23Yes, chef.
29:24Come down to this, okay?
29:24Yes, chef.
29:25The mentorship is something I need, but the money is so amazing.
29:30It can help me and my family and my community so much.
29:33I'm not going to stop until I bring it home.
29:3620 seconds to go.
29:37The prize money is in sight right now, and I'm going to do everything I can in my power
29:42to represent myself properly on that plate, and that venison is cooked to perfection.
29:48Beautiful.
29:49Really well done.
29:50This is my top dish, but, you know, anyone that's worked in the kitchen knows it's a matter
29:54of battling to the bitter end until the bell rings, and it's service time.
29:59Man, that prize in my sights.
30:0110, 9, 8, 7, 6, 5, 4, 3, 2, 1, and stop.
30:12Well done.
30:12Well done.
30:13Man.
30:14Well done.
30:15Good job.
30:16We did it.
30:17Yeah.
30:26Welcome back, Naisha and Richard.
30:28We created magic once again in that top kitchen.
30:32Ah.
30:32Oh, my goodness me.
30:34Wow.
30:35What an incredible final cook.
30:38Right.
30:39Let's start here.
30:41This is Darian's seared duck breast and a tamarind and cherry sauce.
30:46Visually, it's just a wonderful plate hanging on a wall.
30:49It's truly a piece of art.
30:51Dig in, please.
30:55This is the best piece of duck I've seen before.
30:58It's really cooked on Next Level Chef.
30:59The skin is nice and crispy.
31:01I mean, it is perfectly rosy all throughout.
31:04It's a wonderful plate.
31:05I love the tamarind cherry sauce.
31:08It pairs nicely with the richness of the duck, and there's a through line and a storytelling
31:12that's happening from first course to second course and the finish.
31:15Very well done.
31:16Thank you, Chef.
31:16Appreciate it.
31:17The duck is cooked beautifully, and it's sort of just melting in your mouth.
31:20Great job.
31:21Thank you, Chef.
31:22Next up is Cole's beautifully pan-roasted loin of venison with a kumquat gastrique and crushed parsnips underneath.
31:31This is the first time Cole's actually cooked venison loin.
31:34I mean, let's open up a gallery, because it's another piece of art, to be honest.
31:38Another brilliant-looking plate, for sure.
31:41Shall we?
31:44The protein is cooked wonderfully.
31:46I love that you have the different types of flavors coming from the variation of mushrooms
31:51on this dish.
31:52Such a luscious, beautiful, bright flavor coming from the kumquat that pairs really nicely with
31:58the sort of gaminess of the venison.
32:00Nice finish to the menu.
32:02It's the combination that works for me.
32:04Everything on that plate just blends into this autumnal lusciousness.
32:08There's a fair little change there.
32:10Really well done.
32:10Thank you, Chef.
32:11Finally.
32:12Connor's pistachio-encrusted lamb rack, a spice riata, and then a fennel and apple salad.
32:18Great job crusting the lamb and the confidence to serve it whole.
32:23I hope it tastes as good as it looks.
32:26So.
32:29Wow.
32:31Ooh.
32:35Yeah, just textbook combination of flavors.
32:39The pomegranates.
32:40The pomegranates.
32:40Really colorful.
32:41Everything that you would want from a fine-dining Mediterranean dish.
32:44Yeah, absolutely.
32:45This is sunshine.
32:46This is joy.
32:47The cumin comes in and just adds this incredible smoky depth of flavor that's not overpowering.
32:52That pairs really nicely with the flavors of the lamb and the pistachio.
32:55Really fun to sort of go in and build that perfect bite.
32:58It's a Mediterranean joy.
33:00Honestly, you just can't stop eating that.
33:02Really good job.
33:03Thank you, Chef.
33:05This is going to be a very, very difficult decision.
33:08Whilst Naisha, Richard, and I discuss not just the final course, but the menu.
33:14From the appetizers, the fish, to the meat, and what stands out from the competition.
33:18And then, of course, we have to crown our winner.
33:21Head back to the lounge.
33:22We'll see you shortly.
33:23Thank you, Chef.
33:23Sounds good.
33:23Great job.
33:24Good job.
33:25Excellent work.
33:25Really good job.
33:26Let's go, little one.
33:27Go, my boy.
33:29Good stuff, man.
33:30Talk about saving the best course to last.
33:32This is on another level.
33:33Love you guys.
33:34Love you, too.
33:35So, who had the most cohesive menu?
33:38All three of Darien's dishes.
33:39They all brought something really, really unique to the game.
33:41And I love that he's got this sense of, like, the classics.
33:44Yep.
33:44But then he brings a little bit of the Jamaican sort of heritage into it.
33:48Yep.
33:48This plate is outstanding.
33:49I think, for me, it's just witnessing the elevation in Jamaican cuisine.
33:53Totally.
33:54Exceptional.
33:54And Cole's dish, the venison, what a selection of ingredients.
33:58Mushrooms, kumquats.
33:59I think the kumquats were the best in this dish than maybe all three of our dishes.
34:03I agree.
34:03And I like the playfulness of, hey, I grew up with a kumquat tree.
34:06Why not?
34:06Sure.
34:06Here's the thing that I love about Cole's menu.
34:08I think her progression ramped up and got better and better course by course.
34:11I agree.
34:12Cole's best dish of the night.
34:14Definitely.
34:15Scallops, not easy to cook.
34:16Halibut, not easy to cook.
34:18Venison, not easy to cook.
34:19I mean, she took the hardest ingredients to tell her story today.
34:22And then, Connor, I think that's his best dish in the night.
34:24Yeah, the flavor is incredible.
34:26It's sort of the nod to the Mediterranean.
34:27Yeah, absolutely.
34:28I mean, Connor with the shrimp cake was a great start.
34:31A little bit of an issue with the red snapper on the second course.
34:33But definitely finished strong.
34:35He's got the flavors of New Orleans, the flavors of California.
34:38He's got this classic Mediterranean dish.
34:40For a menu, I think it works.
34:41Not slicing that lamb.
34:43Let it rest like that.
34:44Look at it.
34:44It's cooked beautifully.
34:46So, have we come to a decision?
34:49I'd say so.
34:50For sure.
34:51There's definitely a standout for me.
34:53I think so.
35:00Y'all, this is the last time we're about to come out of these doors.
35:13We're at the finish line.
35:15The mentorship, the prize, they're on the tip of my tongue right now.
35:19Let's go!
35:21Oh, my goodness me.
35:23I remember walking in here, little old me on audition day.
35:26Like, okay, I'm just gonna see how far I make it.
35:28And I made it all the way.
35:29This is all for you guys.
35:31Amazing.
35:33I can't believe this is finally happening.
35:35I do all I could all through this competition.
35:38There's nothing left.
35:39But the best chef win, man.
35:42Wow.
35:43Now, that's what I call a welcome.
35:45What you've accomplished here tonight and across the entire season,
35:49it's been extraordinary.
35:51Come on.
35:52You should all feel incredibly proud of yourselves.
35:55What an achievement.
35:57Cole, young lady.
35:58You came in here at the beginning of the competition searching for your confidence.
36:03Now, you've become a force to reckon with.
36:05And the culinary world needs women like you.
36:08You should be very proud.
36:09Thank you, sir.
36:10Well done.
36:10Darian, you are confident, you're strong, and you're composed.
36:15You stay true to yourself in this competition, and it's made all the difference in the world.
36:20As great as your cooking is, and as strong as it is, your heart's just a strong man.
36:24Connor, you came into this competition with laid-back vibes, but your tenacity in that kitchen, it's shown in every
36:33single dish that you put up here.
36:34It's been truly an honor to be your mentor.
36:37Thank you, Chef.
36:38It's been the honor of a lifetime working with you.
36:41Now, you three, we have made our decision.
36:45One of you is about to be crowned our next level chef.
36:51That comes with a year-long mentorship with Richard, Naisha, and myself.
36:55And that check for a quarter of a million dollars.
37:04The winner of Next Level Chef is...
37:11I came here and I give it up my all, man.
37:13And every day I show up and I show out.
37:16I've never wanted something more as I want this in my entire life.
37:21I've been working my whole life for this and I'm ready for a win today.
37:24This is it.
37:26I want it so bad.
37:28I can feel it in my fingertips.
37:31The $250,000 and the mentorship has always been in my mind.
37:35And now it's time for me to put it in my hands.
37:38Congratulations goes to...
37:46Darian!
37:54Well done, little man.
37:59I knew you were going to do it.
38:01I knew it.
38:01I knew it.
38:03I knew it.
38:04You killed it, honey.
38:05You killed it.
38:07You killed it.
38:08You killed it.
38:10You killed it.
38:13You killed it.
38:15How are you feeling right now?
38:16I feel amazing, chef.
38:18I work skin and espresso right now.
38:20Like, I put my heart into this every day.
38:22This is what I do.
38:23I'm a chef.
38:23And I'm so proud to be here to represent.
38:26Thank you so much for believing in me.
38:27And my mom, my wife is here supporting me as always.
38:30Man, thank you so much.
38:32I'm the winner of Next Level Chef Season 5.
38:35A little kid from Jamaica that nobody knows.
38:38I'm just like, change for life now.
38:41And I'm so fortunate to be a part of this greatness.
38:44I won't take you for granted at all.
38:46Ladies and gentlemen, give it up to our incredible runners-up.
38:49Connor and Carl, everybody.
38:50Come on!
38:53Austin, come out of here.
38:54Let's go, bud.
38:56Congratulations, buddy.
38:57You've earned it.
38:58Thank you, chef.
38:59Ladies and gentlemen, give it up.
39:00Darian!
39:05So happy for you.
39:06No, no.
39:07Well done.
39:07Big up!
39:09Big up.
39:10Everything I read.
39:11Yeah, man.
39:12I knew the one to say that, but congratulations.
39:14I'm so sorry.
39:16Deep down inside, I'm so happy for Darian.
39:17He is Next Level.
39:19He's proven it time and time again.
39:20Thank you, chef.
39:21Appreciate it, man.
39:22Thanks for everything.
39:23I'm looking forward to this, man.
39:24Likewise, and likewise.
39:26The only problem I've got with Darian winning
39:27is the fact that Richard Blaze is now the winning mentor.
39:32And that really causes severe indigestion for me.
39:35Good job.
39:36Woo!
39:37Blaze has done it again.
39:38I'm really happy that Darian has taken this back for his mom,
39:43who he's so proud to bring this home for, for his family, his heritage.
39:47Really stand-up human.
39:49He is a real one.
39:50You do it the right way, man.
39:51Richard, coming for you next year.
39:57I am so incredibly proud of Darian.
40:01Heavy is the head that wears the crown.
40:04And guess what?
40:04I'm still walking around with it for another season.
40:08We完璧ing with you turned on protection for him all undesicated.
40:10That's all right!
40:11From where you have thenequin.
40:11Your body!
40:12Here's our target.
40:12Put the world on the mat that, let's leave you the way out of state
40:12Yeah.
40:14There's our target.
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