Original subtitles

Previously on Next Level Chef...

From 24 chefs, only 15 of you

will make it into that incredible draft.

Let's go, Home Chefs!

- Oh, my goodness! - I want one of you to want me.

I did not get this far to get this far.

Five professional chefs,

social media stars, and home cooks.

You have earned your way into that incredible draft!

Talk about adrenaline!

- And tonight... - We're going to draft our teams!

♪ C'mon, Chef Ramsay ♪ Pick your boy

Good luck, Gordon! You'll need it!

- Gotta go! Gotta go! - Oh my God!

Platform! No! No! No!

Wanna write 'em down in your little book?

Oh, my goodness me.

"Does not take criticism well."

Hello!

- Good morning, chefs! - Alright!

Let's go!

The butterflies I'm experiencing are insane -

sort of like Hunger Games without the death part.

- Are you guys ready to go? - Yes, chef!

I am glad because we are going to draft our teams!

The fact is, we all know it's Team Blais

- that was victorious last year. - Oh, Lord.

Chef Austin put us up on the top level,

and I plan on keeping our team up there all season long.

Listen, you best believe... you guys...

I've been taking notes... okay...

- ...on all of you! - Yes!

- You have a notebook? - I sure do

because I'm putting together a team

that is going to absolutely dominate all season long.

Nyesha's coming out fighting!

I looked at her notebook and it says "How to beat Blais.

"Page one."

It's been a minute since Team Arrington

has had a winner with Pyet in Season 1,

but we're gonna take back that crown.

I love the fact that you two are super confident. You know that?

But there's only one two-time winning mentor

standing in front of these talented chefs. Yes!

And I intend taking it to a three-time hat trick.

Right. Team Arrington gets the first pick.

Nyesha, you're on the clock. Where are you going?

Chef Arrington is a legend.

I would love to be on Chef Arrington's team.

Come on! It's a match made in heaven.

This is a very important decision.

I'm looking for a well-rounded team

who brings the best energy. I've taken a lot of notes

on who would fit on Team Arrington.

My first choice is an easy one...

...and it's gonna be...

Danielle.

- Wow! - Woo!

Did she say Danielle?! The very first?!

I have never been no. 1 pick for anything in my whole life!

- I will make you proud. - I believe it.

Number one, baby!

I'm not shocked, but I am happy

'cos that means I get the chef that I wanted

from the minute they stepped into that kitchen.

I'm not looking for a frontrunner.

I'm looking for someone that I can help mentor

and get stronger.

The first member of Team Ramsay...

Come on, Chef Ramsay! Pick your boy! Pick your boy!

...is Gabrielle. Welcome.

Woo!

Let's go!

Are you kidding me? Chef Ramsay's first pick.

Thank you, chef. We won't let you down.

- Welcome to Team Ramsay. - That is un-freaking-real!

Listen I'm very excited about this moment

'cos I get two championship picks in a row.

Uh, my first pick though: an absolute slam dunk.

To be honest, this chef had me at first bite.

Team Blais's first pick is...

- ...Christian. - Wow!

Let's go, Christian. Let's go.

First bite.

- Bring the flavors. You ready? - Yes, chef.

It's a Blais!

Oh, can't wait to get you your first pickleball set!

Okay, so you might not see my next pick coming here,

but after studying the performances

here in the auditions and maybe doing

a little online research as well,

the next member of Team Blais is...

...Tim.

Let's go, Tim. Come on! Let's go.

- I'm ready for this. - Startin' strong!

I see huge potential in my next pick.

Andy! Come on!

I saw her in your little black book.

- You did, clearly! - I did! I did!

I gave that one to you!

The next member of Team Arrington is...

- ...Connor. - Wow!

LA on the map! Let's go!

For my third pick...

...Emerson.

Woo!

The next member of Team Ramsay is...

- ...Cole. Welcome. - Yes!

Welcome!

Go!

Back to back again. Team Blais is going with...

Darian. Let's go, Darian.

Bring it up front!

- I'ma make you a winner. - Let's go.

We have this, like, win-at-all costs vibe

so I'm going to go with someone who knows competition

more than anyone else here.

I can't believe they're still out here. Team Blais

- selects Jared. Let's go. - Wow!

Let's go, Captain America!

The next member to join Team Ramsay...

Say Amber! I'm here!

...Amber! Let's go.

Woo!

Team Ramsay! Oh my God!

You're pissed now, aren't you?

I clearly see that you have a theme

going on here with the badass women.

- Oh, yes. - We love that but you guys

have left two chefs that I've wanted from the start.

Machete! Welcome to Team Arrington!

I love the flavor you bring.

I love the vibes you bring. Eh!

Hell yeah!

Our final chef, to round us out...

Mr. Matt! Welcome to Team Arrington, sir.

Mareya and Elise, honestly I can't believe

you two are still out there. I'd gladly take both of you.

Tom Brady was picked 199th overall, and guess what?

He won seven championships. I'm not worried.

Right. The final member joining Team Ramsay...

Mareya, welcome. Welcome. Let's go!

Elise, this played right into our hands.

Join team Blais.

Hello, gentlemen!

That's fine. Everyone can doubt you.

It doesn't matter because they don't know what you can bring.

The teams are set. Everybody excited?

Let's go, baby!

Now it's time

for your first big important challenge.

I think we should have a bit of a celebration.

- Yes! - Or better yet, a fiesta...

Yes! Let's go!

...because, for your first team challenge,

we are heading south of the border...

- Let's go! - ...with a Next Level taco party!

Let's talk about it! Let's "taco" 'bout it!

Y'all want this smoke over here!

Taco time! I know I got this, ma'am.

Five-time Houston's best taco champion!

Right. Here's the good news: you'll have 30 minutes to create

three identical Next Level tacos.

Yes. We got this.

The chef that creates the best tacos today

will keep their entire team safe from elimination...

- Fire. - ...and move your team

to the top level next time round.

Sadly, the two losing teams will each send a chef

into that dreaded cook-off where one of you will be eliminated.

Don't let it be you.

- Right. You guys ready? - Yes, chef! Let's go!

Okay, Team Blais? I've been waiting to say this

this for a really long time.

- As reigning champions... - Oh, Jesus!

...we will start on the top level.

- Let's go! - Head to the elevator.

I'll see you there soon. Let's go, team!

The only way is down!

I can't wait to put this blue apron on.

- Teamwork makes the dream work! - ♪ Next Level Chef!

Team Blais, baby!

Alright!

Chef Blais assembled the Avengers.

Assemble!

That's Captain America for ya!

We're blazin' blue: the hottest part of the flame.

Feels so good to be in this kitchen!

We're a team now!

The girl power, you can taste it!

- The Gordon Girls! - The Gordon Girls!

Oh, my gosh! It's like home sweet home.

I don't need that one no more!

This looks nice!

Let's go!

Team Arrington! Let's go!

Let's go!

Right. Come here.

I have three daughters, and when I told them the news

that I've got an all-female team, they were so excited!

Okay? So excited.

Alright, everyone? How we doin', guys?

Let's do it! Let's go. Bring it over here.

So this is a taco challenge, but it's not a Mexican challenge.

This could be a taco from New Orleans, a Chinese taco.

Like, whatever it is, we're always thinking about

making the challenge ours. "What do I do well?"

Alright, let's line it up over here on the door.

Here it comes. When the light goes green, it's go time.

- Alright, guys, - Back-to-back champs this year.

Go!

Alright, here we go. Proteins. Make sure you grab a protein.

The first thing I see is flank steak. And I'm like,

I love a steak taco. Of course I'm gonna pick that!

Alright, chili. There's corn, salsa.

Oh my gosh! What kind of tongue is that? I'm not touching that.

I'm like, "You know what? That's going to the basement!"

Alright. Chipotle in adobo. Tomato paste.

See that pork loin? Beautiful fat cap. Grab that immediately.

Gochujang's right behind you.

it looks like gold shining at me.

Alright, grab that.

Five seconds left. There's garnish, citrus,

fresh herbs and citrus. Right, if you can grab it,

you can get it. Grab it or regret it!

Good luck, Gordon! You'll need it!

Okay, let's go, ladies! Let's go!

Right. Scallops there. There's some goat scraps there.

The first thing I see is a ribeye.

Let's go, baby!

I see some refried beans.

I see peanuts!

- Tripe. Mahi mahi. - Ooh! Mahi mahi.

That is perfect. Prime gold protein for tacos.

I have no idea what they're doing upstairs,

but I'm happy they sent this down me.

Five seconds, ladies. Pepper? Good.

- Oh my goodness me! - Holy crap!

Platform is on the move, guys.

Let's go!

Go, go, go! Next Level taco!

Everybody's going down the alleyway.

My ass goes around the table. I see tongue.

Hell no! Tripe? Disgusting.

Lo and behold - the cod. I grab the cod.

The easy taco decision.

Cola? Why not?

Fifteen seconds, guys. Let's go.

The platform has been picked over.

- We got tripe. - You want the tripe?!

The ingredients that are left are straight garbage.

So I grab the beef tongue.

Grab it! Grab it! Grab it!

Back to your station. Organize yourself.

This is not a good choice. How do you elevate beef tongue?

And I tell myself all the time, "Keep it simple, stupid."

And sometimes I don't keep it simple.

Sometimes I go towards the stupid side.

Alright, guys,

your 30 minutes starts right now. Let's go!

MattDad! Welcome to Team Arrington, buddy.

Thank you, thank you, thank you! I saw it at the very beginning.

It's you and me. I grabbed beef tongue.

I've been dreaming about beef tongue - not wanting to get it -

but I dreamed about it, so I was prepared for it.

- I love that. - Beef tongue's not easy,

but I can make a bacon jam

that's kind of sweet, salty, spicy,

so I'm making crispy beef tongue tacos with bacon jam.

Delicious depth of flavor here. You gotta get it cooking, okay?

Got it. I'm on it.

Bro, look at all this good stuff.

Machete! I mean, the man for a taco challenge!

You know what I'm saying? The kingpin! King Taco! Let's go!

- What you got? - I got some cod over here.

I'ma do like a nice cola-battered cod.

We don't need a beer batter. I got Coca-Cola.

I got everything in there I need for it!

Come on, baby. Dang you, the basement!

- Connor, what you got? - Let's go. I got goat.

Goat? Amazing. We love goat.

Reflective of my captain right here!

'Cos it's the GOAT, baby!

- Emerson! - Alright, I got

tripe taco so I'm doing a birria--

Birria! Don't forget the sauce on the side, okay?

Okay. And I'm going to make a fresh salsa,

and then I'm going to make a homemade, like, crema sauce.

Really smart. Really, really creative.

- I love it. - Thank you, chef.

In Filipino culture we eat tripe with many of our dishes,

but you need to know how to cook it,

get the right texture. You gotta know how to season it.

Once you nail all of that, tripe is beautiful.

Oh, this is tasting good, chef.

Five minutes gone, 25 to go.

- Mareya? - I'm gonna do chicken thighs,

almost shawarma style.

How are you gonna cook the chicken?

I'm gonna sear them and then pop them in the oven, I think.

We're good, we're good. You good, you good.

Right, protein-wise, what did we get?

- Tiger prawns. - Yes! Come on!

I love seafood tacos.

Everybody loves my tacos. My whole family,

like, we love getting together and just, like, serving it up.

Something from California. Some great tacos there, right?

Southern California has the best.

- What're you gonna do with this? - Turn it into a glaze.

So I'm gonna cook the prawns separately,

then finish with a glaze on top.

- You got lovely flavors here. - Thank you.

Right, what did you grab? Ribeye! Lovely.

I'm toasting my peanuts right now

to make a rub, just inspired by Cameroon.

I was born and raised in Cameroon, West Africa.

Suya has this peanutty base

and then just that little hint of spice.

It's the best!

Elise, how we doin' here? We got a flank steak?

We do. I'm gonna marinate this

in some buttermilk and some traditional spices.

My kids have a tough time chewing through

a lot of meat and protein, and so I'm just going to

marinate my flank steak in buttermilk.

It's a thing that I do fairly often.

I know that my kids would appreciate it.

So you're marinating it, um, almost like a tandoori chicken?

I just want it tender. I want it juicy. I want it delicious.

Let's start cooking that meat and start working on the flavor.

Yes, got you. Breathe! Everything is okay.

Twenty minutes remain. Twenty minutes.

- Feelin' good, Christian? - All good. So good.

You look good over there!

Okay, Christian, what are we doing?

I'm doing a gochujang sweet glazed grilled pork loin

and a really spicy chili arbol salsa.

Just be mindful that we don't have too much spice going on.

The gochujang and the chilies

- ...can be both spicy. - Yes, chef.

I worked on a show called Hot Kitchen.

I make spicy food good. That's my thing!

Ooh yeah... Oh! Shoosh!

She's a spicy No one goes home today.

Listen, mid-round drop! You gotta go to the platform now!

I see a bunch of balls of dough. I was like, "Wait,

do I not have to make my own tortilla?" Amazing!

You got masa tortillas, fresh made.

I saw the pink of the beet. Love that color! Let's roll!

It was pretty.

Uh, ladies? You got to grab

a masa dough, now please. You got charcoal flavor,

red corn here, ancho chili flavor.

I'm just gonna play it safe

and go with the white corn masa.

I just don't have experience working with dough.

Quick, quick, quick. Seconds to go, guys.

Yeah, good color.

Alright, guys, we need a tortilla to make a taco.

Grab a masa that makes sense with your flavors.

Red corn masa.

- I'll take red corn. - It's not staying!

The platform's going up...

...I reach my hand in there, I grab the squid ink dough.

I have two-- Oh. Okay.

This'll work!

Takin' a run!

- Hey, we unstoppable. - We unstoppable!

We're halfway down, guys.

Make sure your tortillas are not too thin.

Not pretty...

...we're gonna start over. That's okay.

Boom! How we doing over here?

Not great. We're struggling with that thing.

- Struggling with the press? - It's not working for me, yes.

I've just come off from being last picked

and I'm just frustrated with the dough.

You're a frickin mess!

It is extremely difficult to get me angry,

and I am pissed working with that tortilla.

It is just... a wreck!

Oh, come on! So over it.

Alright, get it together, girl.

I'm not going home over a frickin tortilla.

It's a Murphy's law situation.

Whatever can go wrong is going wrong.

Oh no!

I'm running out of time.

Oh my gosh.

Ten minutes remain. Ten minutes remain.

Yes, chef. Hey, what do you do with your tortillas once done?

Yeah, you can throw 'em in a towel. Let 'em wrap.

That one needs a little more time. It's still raw.

Yes, chef. Appreciate that.

Tim? Alright, Texas has got to represent

- with the tortillas. - You got it.

- You feeling okay? - Feeling good!

Alright. Let's go, dude. Come on. I've seen you online.

I watched you, dude. I watched you.

- Just like on the IG, okay? - That's right.

Get your pans on, ready for your tortillas.

Do not wait too long.

I can't believe I'm cooking for Chef Ramsay right now!

We're good. You good, you good.

Everyone got their tortillas, yes?

- Making mine now, chef. - Uh, where's your...

- Do you need this water? - No.

Not too thick on those, yeah?

It's good. A touch thinner, alright?

- You got it, chef. - This one's falling apart.

Corn tortillas break really easily.

I only have one that's not falling apart.

Ladies, we are not losing this.

- We're not losing, chef. - We are not losing.

Six and a half minutes left!

No one goes home today.

- Darian, we're good? - Yes, chef.

Pineapple salsa is already working. Nice, dude. Nice.

So I'm making my jerk spice right now.

- Okay. - I'ma grind this up.

- Get some flavor going. - Alright. Homemade jerk spice?

- Homemade jerk spice. - Love the idea.

Put jerk on anything, it's gonna be delicious.

You see a crocodile running by?

Let's put some jerk on that thing. It's gonna be tasty!

- Christian, you're good? - Yes. Chopping up protein, chef.

That's a thing I think you can finish on that griddle.

There we go. There we go.

Thank you, chef.

Alright, Jared, what do we got going on?

Here we got this ground brisket. We got some hot sauce Tabasco.

- It's gonna be nice. - So was this draft

very similar to the, uh, NFL draft?!

Yeah! It did have that same kind of high octane feel,

a little bit different though when you have Gordon Ramsay

up there calling out your name. But hey, you had my back

when it was O-line dinner so I'm pumped to be on Team Blais.

Let's go, let's go, Jared!

Five minutes, guys! Be smart, okay?

Heard, chef!

Ooh, that goat smells crazy good.

- Machete? - Yeah.

This is right in your wheelhouse, huh?

- Oh, I love this. - You started with $1 tacos

outside your dad's shop, right?

- Yeah, a mechanic shop too. - I love that.

- You know what I mean? - I do!

Now I feel like I'm really back alley again!

- How we doing, MattDad? - I, I feel good.

That's my, uh, beef tongue.

A little southwestern-type seasoning.

- Delicious. - Thank you, chef.

Dude, this knife sucks!

Oh my God! Chef, you should try this tripe.

Oh, trust me, I will.

Delicious. I don't even like tripe.

Delicious. Now you have to bring it together.

Just over four minutes to go, ladies, okay?

How's everybody feeling? Y'all got this?

- Yes. - Let's go!

Flavor town, flavor town.

Oh, it smells so good!

Cole, explain these to me. So, they're--

- They are like a taco empanada. - Empanada, yeah.

- And you've sealed them? - Yes, chef.

- Yeah? Good. - It won't be a traditional taco.

I didn't just put my tortilla on the grill

and then stick my mahi mahi in there.

I wanna make sure I stand out

on this very first challenge that we have.

- Yeah, nice. - Yes, chef.

Beautiful!

Two minutes left. You plate now.

Do I have a protein? Do I have a tortilla?

- Do I have some sort of sauce? - Yes, chef.

Did I have time to make a little garnish together?

- Yes, chef. - No one misses the platform

on Team Blais ever.

No, chef.

Okay, what am I missing?

The platform will be here soon.

Platform's going past, ladies. We hold our nerve.

Yeah, really beautiful. Nicely seasoned.

- This is, like, falling apart. - Don't worry. Don't worry.

The plating just looks like garbage.

My tortillas are too big.

I don't have enough time to redo them.

Oh, God!

You got it. You got it. Deep breaths.

- Thirty seconds. - Yes, chef.

Don't forget, you need time to get on that platform, right?

- No missed platforms, right? - No missed platforms.

Make it your competition to win. Right?

- Heard. - Platform's here!

Let's go! The platform waits for no one.

Connor, let's go. Matt? Matt!

- Let's go! Please. - Heard, chef.

Emerson, let's go.

Stop! You're done.

Get there, Matt! Get there, Matt! Let's go!

Get it on the platform. Please don't miss the platform. Now!

Get there!

Oh! No!

Agh! My God!

Damn it!

The platform waits for no one. Let's go!

Emerson, you're done! Please don't miss the platform.

Get on that platform!

Oh! No!

Agh! My God!

Damn. Damn it!

That was my fault, man.

That's my fault, and no one else's fault.

And I... I let my team down.

It's alright. All good.

It's okay.

I had a damn good dish that...

...really would have... brought us to the top.

Emerson? I hope you learned

a lesson: when I give you a time and I give you a direction,

you have to listen to it. I'm here to help you.

There you go. Uh, ladies?

I need it on here now. Platform, now. Let's go.

Get on the platform now! It's gotta go.

Let's go! Let's go! Let's go! Mareya, it's gotta go! Gotta go.

Andy, it's gotta go. Gotta go!

Gotta go. Gotta go. Gotta go. Well done.

Well done. Next?

Oh my

I'm hoping that, man,

those babies are tucked in nicely to that holder,

and I'm praying they didn't budge.

I want you to remember

you just started cooking too. Look where you are.

- Look where you are. - Yeah.

The platform is here, guys. Gotta go now! NOW!

Now! NOW! Darian, now!

Let's go. Timmy, now!

Jared, you gotta go, dude.

Finish all the way through-- Dude! Dude!

Let's go, let's go.

Team Blais!

- Chef, how you feelin'? - I'm okay.

Good.

Look at these!

The fragrance is incredible. Great job.

Right. Shall we, uh, start in the basement?

- Yes, please. Definitely. - Nyesha, please.

One, two, three, four. Did someone fall off the platform?

Oh no, Emerson. What happened?

I had it up there. I was stretching myself as much as

I could. I'm not as tall as Jared, and it fell.

I had it done. It was done.

It should've just been on that platform.

I'm kicking myself for it.

First up, we have a crispy tongue taco.

This has a bacon jam salsa.

Delicious balance. It's a basement ingredient.

Definitely brought to life. Great effort.

The protein's cooked nicely.

The tortilla's just a touch too thick for me.

Yeah, I mean, the tortilla sort of falls apart as you eat it,

but this dish is all about this delicious salsa that's in it,

giving me sort of barbecue vibes.

Great job.

Next up, we have a Cola-Battered Cod

with a cod skin chicharrón, and a kimchi crema.

This is squid ink tortilla.

Love the idea of that cola batter.

It's nice and sweet, crispy, and I love the little pickling

with the ginger. Delicious.

Safe to say, this is probably not this chef's first taco.

The sauce is super, super delicious.

The tortilla holds together. It's really well done.

Next up, we have Seared Goat Taco

served with a salsa macha in a charcoal tortilla.

The goat is delicious. I mean, it's super lean.

It's got the heat there and it tastes so tender.

Lastly, we have a Baja Style Scallop Taco

with a kale and mango salsa.

It's, uh, really, really tasty. Really balanced.

Smart way of using a sort of unwanted leaf in a taco.

Great job.

Shall we move to the middle level?

Let's start off with

a Suya Cameroonian Style Rubbed Ribeye.

I know this individual's a little bit upset

'cos they nearly missed the platform as well,

but it's a messy taco, right? Not supposed to look pretty.

I have never had a suya taco before,

and, um, I think I'll be adding it

to a list of things to try again.

Maybe I would have liked to see the ribeye

chopped up on it, but it's very tasty.

"Messy." But there, I... I will take it!

Next up, um, the Spiced Snapper with a cabbage slaw.

These are served with blue corn tortillas.

The fish in here is cooked beautifully. I love this,

especially with the slaw and the salsa. Beautifully done.

The fish is a little large for the tortilla

that it's in, and it's lacking a little seasoning.

Next up is a mahi mahi deep fried taco,

almost like a sort of empanada with a saffron tortilla.

This is the type of dish that I want to dive into -

the texture is so craveable, I went in for a second bite.

I think the overall presentation lacks a little bit.

Maybe I would've loved a little bit more sauce,

but frying the tortilla is super smart.

Right. Next up, it's a sort of take on a Chicken Shwarma Taco,

tomatillo crema, and a white corn tortilla.

- It's a little bit messy. - Okay.

I am so devastated

because this is not my best work.

This isn't even close.

Tacos should be easy to eat and these are challenging to eat.

I think what this is missing is a little bit more time

on the execution, and the tortillas not being broken.

Last up, this is a Prawn Taco -

apple kohlrabi slaw and ancho chili tortilla.

Mmm!

Wow. I really appreciate the flavor

of the prawn and apple kohlrabi. Classic pairing. Delicious.

They taste beautiful.

Alright, let's head to the top floor.

- We'll start off right here. - Oh, God.

This is a Buttermilk Marinated Flank Steak Taco

with a habanero salsa and a beet tortilla.

Yeah, it's a shame. I mean, I've never marinated flank steak

in buttermilk. It doesn't do it justice, if I'm honest.

Flank steak needs a hard sear and a hard seasoning,

and the tortillas are really thick

and they can't even fold properly.

Um, I sort of had to cradle mine, sadly,

to stop it from falling apart.

Next up, we have a Chili Rubbed Tri-Tip

with a roasted chili salsa and an achiote tortilla.

The smoky notes that come off of the tortilla

play really nicely with the salsa.

Uh, delicious, the tri-tip. The texture inside these tacos

are beautiful. It's a really good taco.

Okay, next up, we have a Jerk Spiced Lobster Taco

with a pineapple salsa.

The lobster's cooked beautifully but it's very, very, very spicy.

I love jerk spices,

uh, and it's my favorite way to clear my sinuses!

Love the spice blend on this, but this salsa...

put it in a jar and sell it. It's seasoned so well.

Okay, so next up we have a Grilled Gochujang Pork Taco...

- They look beautiful. - ...with a chili salsa,

onion gremolata, and a cactus tortilla.

I quite enjoy spicy food. It is definitely very fiery...

...but delicious!

You're saying it's on fire? I think the dish is fire!

They're eye-catching as well, whoever put them together, so...

perfect taco.

Okay, lastly, we have a Spicy Ground Brisket Taco

with a little queso fresco

and a nice pico de gallo salsa.

This reminds me a lot of my mom's cooking.

- This is probably good. - She was not a very good cook...

- Oh no. - ...but she brought it

on Taco Tuesday. She saved it for Tuesdays.

Thank goodness. That was quite, uh... up and down there!

Excuse us. Thank you.

Thank you, chefs.

- We got this. - Yeah.

What a shame that one missed - Emerson.

Oh! The most unfortunate circumstances to happen.

That's unfortunate 'cos just even from the auditions,

he knows how to cook and he's wearing the dish--

What's that on his back?

- It's the delicious consommé. - Wow.

I just feel really bad.

The one that I don't want again though

is the taco shwarma-shwarma-raco taco, like.

- Yeah, a bit messy. - Those two were overfilled.

The red snapper was just a little bit too clumsy.

It was challenging to eat.

The Buttermilk Marinated Flank Steak with the beet...

..it was bland.

I really liked the Cola Battered Cod.

Same. Really inventive.

I'm amazed that cod ended in the basement, by the way.

- Yeah. - I think the tiger prawn...

- ...from my floor was the best. - It was lacking some salsa.

Oh my goodness! It's not a salsa competition!

It tasted like a spring roll and needed a little dipping sauce.

Oh my goodness me! Your best? Outstanding taco?

Oh, I mean... spoiled for choice.

- There was a lot of good-- - Oh, my!

The pork loin might have been the most beautiful.

- Stunning. - It's one of the better

dishes upstairs. A lot of great dishes there.

But it's the first challenge, and already you're starting out

as if all your tacos are delicious? Come on!

I'm not, no. How great was that salsa?

If it was a salsa competition--

- It's not a salsa competition! - You're agreeing with me?

- I'm just sharing my notes but-- - Yeah, we're allowed to.

I know. You write 'em down in your little book.

I did. Trust me. I'ma write some notes about you too.

- Oh, my... - Blais is gonna bat

for whoever they don't like. I can feel it.

- "Does not take criticism well." - ..Take criticism. Wow.

Back there, we all fight for our teams,

but we also fight for the best dish of the day.

Richard, Nyesha and myself have come to a consensus.

The winning taco of the day...

...earning safety for their team and the right

to cook in that top-level kitchen next time round,

was cooked by...

Christian! Congratulations.

- Let's go, Christian! - Go, baby!

- Team Blais. - Great job!

Top dish, first round?!

Are you kidding me? Wow.

- All of you are safe. - Nice job, Team Blais.

Head back to the lounge, and we'll see you

really, really soon. Enjoy it.

I am so fortunate that Christian saved me today.

I mean, I owe him, like, a margarita or something!

- What?! - What?!

Good job.

Thank you, Christian!

Eh! Thank you, guys.

Gordon and Nyesha,

you each must choose one member from your team

to head into the elimination cook-off.

Emerson, I would love to give my fellow mentors

an opportunity to taste your magic

so you will be going into the elimination this evening.

The person I'm sending into elimination is...

- ...Mareya. - Yes, chef.

Get yourself back to Team Ramsay quickly, please.

Okay. Mareya, Emerson...

...for your elimination cook-off,

we'll be staying south of the border

as you get ready to create one of Mexico's

most iconic and adored dishes.

Mole.

Okay!

I've never seen the fear of God in someone's eyes.

Emerson went...

I've never cooked a mole in my life!

I don't even know what's in a mole.

- Let's go, Emerson! - Good luck.

- Mareya, you can do this! - Emerson?

Bring the energy, right? Mole!

Let's go.

I'm gonna have to lean on my team.

- Breathe, baby! - I ain't going home!

You got it, Mareya! She's in the zone.

When I'm... locked in, I'm laser-focused.

Emerson's super talented

but it's a boxing match right now,

and I'm going all the rounds.

- Okay, everyone. We doing good? - Yes, chef.

Emerson? Mareya? Line up with your teams over there.

- We got you. - Okay, listen, you have one

last chance to save yourselves in this competition.

Thirty minutes to create a Next Level mole entrée.

- Yes, chef. - Listen, here's the thing:

make sure you have your proteins

and everything else you need to build this dish

because, listen, we're gonna make it a little bit tougher.

The platform is not staying

this season.

Grab it or regret it.

It's already freaking hard to make a mole in 30 minutes

and they're like, "Well, we're gonna make it harder." Really?!

Here it comes. When the light is green, it's Go time.

Go!

- You got chicken. - You got it! You got it!

Alright. There's pork up here, Mareya.

Way to go!

All sorts of dried chilies.

- Chili! Chili! - Okay, chipotle and adobo.

Raisins are up here. Chocolate is up here.

Damn! That platform isn't staying.

I miss those key ingredients on the grab, there goes the mole.

- Make sure you get chocolate! - There's guajillo in the back!

- Dates! - Plantain! Peanut butter!

- Lime! Lime! Grab a lime! - Tortillas!

Okay, if you can grab it, it's yours. Grab it or regret it.

Okay, back to your station. Your 30 minutes starts now.

Oh my God!

Okay. Traditionally,

any mole starts with toasting some chilies.

What kind of dish are you gonna make, Emerson?

I'm going to do like a chicken, uh... pollo asada.

Like, a dark mole? You got some sweetness to balance it out?

- Yes, chef. - You got some dates over here,

and those plantains will have to really thicken this up.

I like this. You got your onions charring,

garlic, toasty almonds. Right?

- Ooh! Okay, alright! - Alright! Let's see some flavor!

That's looking good.

So this is what type of mole?

Do you have something for sweetness? Yes, you've molasses

- Yeah I'm gonna grab spices too. - Okay, I like that. I like that.

- Calm and collected, girl. - Love it!

Get that chicken on that pan! The skin side down.

Corn is the most important key, it's that element of yellow

that's gonna pop in that brown dish.

20 minutes remain. You have your mole base.

We're gonna get that mixture to our blender.

Nice! You got this, girl.

That looks great.

- Beautiful. - Gorgeous color.

- No more chili! No more chili! - No más!

You're okay with all the seeds of the chilies being in there?

- Yes, we want it a little spicy. - Listen to chef.

- Yeah, listen to Blais. - Will do. Will do. Will do.

My team is screaming at me.

I will pull the stems out. I'm starting to panic.

I really screwed up 'cos I missed the platform.

Woo!

I don't want to be the first one to go home.

You got this, Mareya! Watch that pork, girl.

Get it in that skillet! Get it in that skillet.

Wide pan. Yes, that's looking beautiful, my boy.

That's what I'm talkin' 'bout.

- Looks good. - It's glossy.

Hers looks great too! I mean, man...

- Check your chicken. - Oven! Oven! Oven!

There you go. There you go. Looks good. Looks good.

Halfway through. Mareya? Emerson? Halfway through.

Love the tasting, Mareya.

I'm feeling good. I am leaning into

the flavors of my heritage.

Trust your instincts!

My game plan is...

just focus on flavor, flavor, flavor.

Mmm!

Yesss!

- That's good! - That's a lot. That's a lot.

No more. No more sugar! No more sugar.

What is going on?!

A knife! A clean knife! A clean knife?

We got his back, but he looks so overwhelmed.

- Corn! Corn! - Emmerson, your corn!

Oh my God!

My dawg is in trouble.

What's up, Emerson? You're giving me nervous energy here.

Oh my gosh.

- Woo! Hot! - Okay. Deep breaths.

It is so important to get this mole right, or else I'm gone.

I gotta look this way. I can't look right now.

- Emerson, breathe. You got this. - We got you. We got you.

I'm feeling all the pressure, but I got my team behind me...

Good job. Good job.

...and my wife and my kids know me as a fighter.

- I'm gonna-- - Up to you. Do riblets maybe?

I ain't givin' up. I owe it to them.

Alright. Two minutes.

You can plate now if you want. Two minutes left.

Mole on top! Mole on top, Emerson.

Yeah, coat it. Don't be shy with it.

It's a mole challenge, right?

Gorgeous. Gorgeous!

It's looking beautiful. I like that.

Ooh!

- Nice! - Beautiful! Beautiful.

What?!

- No! No! - No way!

That's number two in two different ways!

- Do you like the way that looks? - No.

- Okay. Do you need a new plate? - Uh... the blue one.

Blue, yes! I love it. Way to pivot.

Switching plate, okay. Good, good, good. Good call.

Gorgeous. Gorgeous.

You got this, girl!

Yes! Yes! Yes! Yes!

Stop cooking.

- Nyesha. Gordon. - How was that?

Oh my gosh. You know how hard it is to make a mole...

- Yeah. - ...and both competitors

absolutely threw down. Okay, so first dish

is a chicken leg with ancho and pasilla chili mole.

Shall we?

Could do with a touch more seasoning.

Um... but overall, it's good. Very good.

Chicken's cooked beautifully, by the way, whoever cooked that.

Well, this mole, for me, it's leaning

a bit on the sweet side...

...which I love.

The depth of flavor and the smokiness achieved

is quite a feat.

Next up, we have a seared pork loin,

and this is with a mulato and chipotle mole sauce.

That mole is nice. There's a lovely vibrancy,

but a lot of spice in this one.

If anything, it needs to be cooked out more.

Pork is a little bit overcooked

I got to say, in 30 minutes, tons of depth of flavor.

Alright. Two Next Level moles, but we have to eliminate one.

Gordon, I'm going to start with you -

which dish will you be eliminating tonight?

The dish I'm eliminating...

I'm going to eliminate the pork.

Okay, Nyesha, same question.

Tough choice.

The mole that I will be eliminating...

...is...

...the pork.

- That was cooked by Mareya. - Oh my gosh.

Damn.

Damn, damn, damn.

You know... the short time we got to know you...

you're clearly talented. You've done yourself proud,

your family proud, and uh... I'm proud of you.

It's been a pleasure being on your team.

- Likewise. I wish it was longer. - Short time.

I wish it was longer. Please say goodbye

to your teammates and head to the elevator. Thank you.

Good job, Mareya.

Damn.

I cooked my heart out today, and I have no regrets.

It's... something I'll never forget.

Emerson, get your timings right, okay?

That platform, it waits for nobody.

I'm still here. I ain't goin' nowhere!

Get some rest, all of you.

Because when we see you next time,

the one thing that none of you can afford

is a breakdown in communication.

- Thank you, chefs. - That was a clue.

- Good night, guys. - Clean that jacket.

Send the tacos on the platform. Don't wear them.

Next time on Next Level Chef.

You're about to see some things I've never seen in my career.

There are monsters on this platform.

- Oh my God! - I have trouble with proteins

that still have their heads on them.

He was moving like a samurai in there.

- Here we go, Team Blais! - Pipe down! Pipe down!

- Somebody's mad over there. - Best dish of the day.

We have three mentors, and my choice is the other dish.

They fightin' back there.

Is he gonna be like this all season?