Original subtitles

Previously on Next Level Chef...

- We're heading to the pub! - Glug, glug, glug...

It's gonna look more like a frat house today.

When I see Richard go back for a second bite,

it means he's got it on his menu.

Winning dish tonight... Connor.

Back-to-back, just like the Lakers.

Who will you be sending in, to the elimination cook?

- Darian. - Amber.

I ain't gonna lie, the pressure is on.

- Go, go, go! - Darian, what the hell?!

Thought you're supposed to be a gentlemen.

- That dish was cooked by Amber. - Oh, Amber.

And tonight...

You'll turn cowboy cooking into culinary gold.

- Yee-haw! - Let's go!

I can't believe how good your grab was.

Let's go, boys!

Yee-haw!

How is that?

It's just ooey-gooey... mess.

I don't know what to do.

- Oh, oh, oh, oh... - Good morning!

- Woo! - Wow.

There they are.

- Good morning! - Morning, chef!

- How's everyone feeling? - Good. Great, chef.

Team Arrington, two back-to-back wins.

- Machete! - Wassup, babe?

- Chef, come on. - What's up babe?

- It's what we say in the South. - Baby chef?!

It's a term of endearment to everybody.

But you're talking to your mentor

not swiping on Tinder.

What a character!

Listen up, breaking news!

After tonight's challenge...

the team game is over.

You'll all be talented individuals.

No one to cover for your mistakes.

Damn.

So let's make

this last team cook count.

- Understood? - Yes, chef.

Gordon's Girls will forever go down in history

as the only girl group

but I think we all know what time it is.

And it's my time to shine, baby.

All of you, pay attention, please.

This competition, honestly,

can sometimes feel like the Wild West.

But today, it is the Wild West.

- Yee-haw! - Oh my God.

Because for your next challenge, thank you, Christian...

...you'll be elevating

rustic ranch-style dishes.

- Hell, yeah! - Woo!

Go on, you were practicing earlier.

Duh... duh, duh, duh.

Jump on it!

I'm telling you!

Can I get a yee-haw?

Yee-haw!

I'm from Texas, baby.

This is what we do.

Cast iron skillet,

cattle mooing in the background,

rattlesnakes bitin' at your legs

while you're whipping up some potatoes.

Like, that's cowboy cooking A-1.

We're taking ranch cooking to the Next Level.

- Let's go. - Coffee rubs,

whiskey glazes, or even trendy cowboy buttery toppings.

You all have 30 minutes to turn cowboy cooking

- into culinary gold. - Heard, chef.

Alright, Team Arrington, thanks to Connor

- we are back in the top level. - Get it.

Please head to the elevator and I'll see you shortly.

We got rustic, we got rustic!

It's a long fall from there, Machete.

- Yeah! - I love this challenge.

Being outside over the campfire, having dirt on your feet.

Peak cooking, in my opinion.

Can't go country cooking without a frickin' wooden spoon.

Oh, I think you're right!

Let me get that protein.

Here we go.

It's our last time we work as a team - I'm a little sad.

The Blais Boys are going solo now,

but hey, after every great boy band

kinda that's what happens, right?

I ain't gonna lie.

I like this kitchen a lot.

- Last team challenge. - Gordon Girls!

- Yee-haw! - Alright.

- Basement, let's go. - Let's go!

Oh, my goodness.

Look at our beautiful little brick grills.

It's simple, but it's chic.

I love it. It's very campfire-y.

This is the New Wild West.

- Woo! - Come here.

Line up.

When was the last time we went camping?

Oh man, it's been a long time for me, chef.

- Really? - I do a lot of camping, chef.

- The stars in the sky. - Beautiful.

I'll do anything to get away

from Richard Blais' voice.

Let's go, Team Blais!

Listen boys, this ain't my first rodeo, okay?

- Okay, chef. - Let's go. Let's go.

Alright, let's line it up. Questions? Comments? Concerns?

We got ideas? What're we thinking of

- before the platform comes? - I'm in from Texas.

I want to be able to just represent.

Not too much fine dining today, chef.

But presentation-wise

it should look like this is in a resort

that happens to be on a ranch.

Yes, chef.

Woo, woo!

Jump on it!

There it is.

- We got Cali! - California.

- Aw, aw! - Let's go, chef.

We stay grilling. What are you excited about?

Rustic. Bold flavor. Cilantro.

Big meat. Like, I'm here for it.

We have an amazing grill here.

But it's in your hands. Please line up.

- Yes, chef. Let's go. - Here we go.

Platform's on the move.

Next Level ranch cooking, okay?

Go! Go, go!

We got squab, elk!

Oh, you got elk. Amazing.

I see this stunning marble ribeye.

If that's not cowboy, I don't know what it is.

I'm goin' ribeye, I'm goin' ribeye.

Who sees polenta? Oh, yes!

- Venison. - There's my venison. Yoink.

I plan on making a country-fried venison steak.

This screams cowboy cooking.

Ten seconds, guys. Quick on the draw, right?

So I'm grabbing corn, some peppers.

Guys, grab, grab!

I saw Bourbon at the last minute.

Good job, good job.

This grab couldn't be any better.

Take me back to the range.

Let's go, boys. Alright?

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

Turkey! Alright, trout's easy to cook.

That reminds me of a ranch.

I see these buffalo loins and I snag 'em up.

Twenty seconds, okay? Ancho chiles?

Oh, ancho chiles, ancho chiles!

With game meats, you want to bring some punchy elements.

Ancho chiles: It screams cowboy culture to me.

- Duck is a good one-- - Duck is great.

The only red meat I see on that platform is gone.

Jared's long arms just grabbed 'em.

So I grabbed the only thing with a hint of red

- and that was duck breast. - Squab! Squab, you like that?

- You like pigeon? - Yeah, I'll do pigeon.

Give me that bird! Come over here.

I see some cherries and I'm,

"Okay, this gonna go well with my bird."

Grab it or regret it! Grab it or regret it!

Oh man, I'm looking down.

Oh, wow. I didn't grab any starch.

What am I gonna do for the starch?

Ladies, on your mark.

Get set.

Let's go, ladies! Let's go!

Protein-wise, what do we got?

Catfish, love that!

I ain't never too high and mighty

for some catfish nuggets, okay?

Then I see cornbread. Like, what is happening?!

I'm getting the most perfect grab.

Rainbow trout. That's good!

Oh my God, wild turkey.

Wild turkey, that's what's left. Lucky me!

Twenty seconds, ladies. Get some citrus.

We're on the basement level.

They've taken everything.

I grab chickpeas.

Beautiful, beautiful.

Just as the platform is going up, I see feta.

That, too. I'll take it!

Well done.

Alright.

- I grabbed a lot. - You did grab a lot.

I gotta figure this out.

Tomatoes.

Okay ladies, here we go.

Rustic ranch cooking, yes?

Thirty minutes start now, yes?

We're some badass chefs, no matter what we got.

Gabrielle, what'd you get?

- I got rainbow trout. - Good. Sometimes you have

those little rivers running through the ranch, right?

So, yes, a little light fly rod and grabbing those trout.

It's a great protein.

I used to spend a lot of summers in Montana.

We would go fly fishing and all you could get was trout.

- That won't take long to cook. - No, chef.

Focus on everything else and get that going, yeah?

Everything else. Yes, chef. You know chef, I'm thinking

- with the chickpeas... - Mm-hm.

...I'd love to blend 'em and do a bit of a creamy hummus.

Nice. That's a nice idea. Whip it.

- Yes, chef. - Beautifully done.

Hummus is a big risk in some ranch-style cooking

but cowboys have to eat hummus.

They have to, they need a little snack along the way

and they always carry hummus in their little knapsacks, yeah.

What the ? There's a hole in this !

- Girl, what'd you grab? - I grabbed some catfish, chef.

I'm gonna fry this catfish and make some cornbread muffins.

Nice. What're you gonna do with this crispy cabbage?

I want one nice little wedge

so I can get a nice color on it and then braise it down.

Stick that in the oven on a tray, okay?

Come on ladies, I want some absolute cracking dishes here.

Andy, how're you feeling? what'd you get?

- I got wild turkey, chef. - Wow. Okay.

I have never made that before.

That turkey is the hardest one. What're you thinking?

Hold on. I need to think.

I am swimming in the deep end.

I've never looked at a wild turkey thigh... in my life.

It's hard because you got the thigh there,

so it's pretty strenuous.

I am... panicking. Even he's discouraged!

Oh, man. This is the last thing I need.

That turkey's the hardest one.

This turkey has got me running wild.

You don't want it too dry. But it can't be raw either.

I don't think. I've never made a wild turkey.

I don't even know what I'm talking about.

The other way around is to cook it in a pressure cooker

- if you want to do a stew-- - I was thinking of slicing it

in half so it's not as thick.

What, like a little scallop?

I think I want to slice it in half just to make it manageable.

It's a bit, "I'm running on vibes and hoping for the best."

Gobble, gobble. Here we go!

Woo!

- Beautiful. - Flame on, baby!

Twenty-five minutes left, guys.

- Machete! - Wassup? Wassup?

- What'd you grab? - I got some venison, chef.

- Amazing. - I'm gonna make a country-fried

steak with this venison right here.

Some candied Bourbon carrots with that bad boy.

Amazing. Candied Bourbon carrots, incredible.

Yes. And then corn and pepper cowboy relish...

- Okay. - ...I call it

This is a dish I've cooked before.

Nice country-fried venison steak. I mean... pfft!

This is classic, country, campfire cookin'.

I've worked with venison for years since I was a kid.

- I love deer meat. - You showed up in full camo

- the first time I saw you. - Oh, yeah!

Oh, I'm south Texas, I love this.

- I love that. - That's my stuff.

- You do a lot of hunting? - Yeah, I do do hunting.

- Amazing. - I use all of it, too.

- Hell, yeah. - I'm not a guy who cuts it

and throws it away. We use all of the product.

- Awesome. Very good. - Thank you, chef.

- We're going for the dub today. - Keep going.

- This is looking so nice. - You okay, Danielle?

I need some tips from you on this elk.

- Got you. - Never cooked elk before.

Elk is very lean, sort of light in flavor.

And we're looking at a medium rare temp.

Exactly. So you can get that on and rest it any time.

- Okay. - Talk to me about your polenta.

I'm gonna add this beautiful cheddar...

- Ooh, a cheddar polenta. - Yes.

I saw you grab fresh corn, as well.

I'm charring it already on the grill,

charring the peaches, charring the jalapeños.

It's all gonna be incorporated in this guy.

- Girl! - We'll split it in here and do

a charred chimichurri as well, to put on there.

Who are you today?!

Girl, I'm comin' into my own!

Let's go, Danielle!

Make it a reality, girl! May I flip this for you?

Please!

Let's go, y'all.

- Connor. - Yes, chef?

Where are you taking us on our ranch, prairie cookin' today?

I'm taking you to Yosemite Valley right now.

- Let's go, I love Yosemite. - California barbecue.

Instant grit cornbread.

- Let's go! - We're doing it today, chef.

I love that. Do you make cornbread often?

- Love cornbread. - Amazing, same here.

- One of my favorite things. - Awesome.

Just bring that soul today, chef.

- I see you have... - Let's get it.

...the flat cap roasting, very beautiful.

Super caramelized, crispy in the cast iron.

Just like I do it out on the ranch.

I love that, Connor. Really smart.

Yee-haw!

Twenty minutes remain, 20 minutes.

Cool, calm, collected, chef.

Alright Christian, I love this duck, scored, cold pan.

- What's the dish? - Mushroom kale salad

paired with a hard-seared, scored zucchini,

- a warm kimchi dressing. - So just...

Uh, we've been here before, Christian.

- We have. - Not a great grab from you.

Let's be honest.

Where's everything else?

I mean, it's just fish and mushrooms and broth.

I'm worried that's a little too minimalistic.

Am I sensing a little bit of nerves from you?

There's been a couple times where I've had horrible grabs

but this might be one of my worst grabs.

I want you to think exclusive ranch resort here.

I got it, chef. Yeah, thank you.

Jared, how're we doing?

So you're going cowboy bison steak.

- Yes. - You got bison strip

with potatoes. This is a ranch dish. This works.

Have you ever cooked bison before, Jared?

Just like bison burgers, that kind of stuff.

Okay. Buffalo, you can go mid-rare, rare on it, right?

- Yeah. - You don't want to go more

- than mid-rare. - I'm thinking of a rustic

crushed potato, leaving the skins on.

This is Southern California

heading on to Yellowstone right here.

Let's go! Yellowstone-style, I love it!

Darian, what are we making?

I'm making a pan-roasted squab

with a cherry demi-glace Spaetzle.

- You got hands? - Yep, yep. Thank you.

I used to play cricket back in Jamaica.

Oh, cricket? Oh, let's go, dude!

The only sport I don't understand.

I don't have a starch. I'ma have to make some.

- I'll make some Spaetzle. - It's eggs and flour, right?

Ranch-style cooking, that's just not my thing either.

So, I'm just gonna wing it.

Have you ever cooked on a ranch before?

- No, chef. - No?!

Okay, well we gotta go for a ride after this.

I live on a ranch. Let's go.

Like there's coyotes howling in my backyard.

Let's go, boys! Yee-haw!

Yee-haw! No, that's a horrible yee-haw.

Someone told me my yee-haw was like Woody from Toy Story.

That's not a compliment!

Guys, the hottest trend in culinary cooking today

- is cowboy butter. - Yes it is.

It's time for the mid-round drop.

- Woo! - Oh, my gosh. Okay.

Making a compound buttery topping

using I Can't Believe It's Not Butter!

Growing up, I mean, I Can't Believe It's Not Butter!

was a staple. We had the spray version of it.

Grab what you need. Lasso it up!

I'm grabbing honey, garlic.

I'm just thinking cornbread,

chuck some buttery goodness on there.

Steak, let it melt.

Textbook perfect for my dish.

Grab aromatics that make sense. Chives, thyme...

Yes! Ooh, and a lime.

...nice, Machete. Let's go, let's go.

I can't believe how good your grab was!

I can't believe it either.

Alright, chefs, listen up. The mid-round drop is here.

Take your dish to the Next Level with a compound buttery topping.

Oh my God, nori!

Why not make a nori, crispy, chili, buttery topping?

It sounds delicious. Will it pair well with my duck?

- I'm about to find out. - Citrus, yeah?

- I got this. - Citrus? Let's go.

Grab what you need

to make a delicious compound, buttery topping, okay?

You got fresh herbs here.

I'm grabbing anchovies,

which is something I was looking for, from the jump.

Tarragon, lots of citrus.

I see a real vision here.

I know where to go with it.

Well done, well done.

These are cute. That's a cute mushroom.

Right. We are in a great place.

Okay, good. You got salt in there.

Mushrooms, beautifully cooked.

I'm gonna start working on the mushroom cream sauce

mix... mishmash right now.

You got this, c'mon. We're in a great place, by the way.

Uh, Cole, tell me about your beautiful topping.

I have thyme. I have some orange zest, sugar.

I have some Tabasco, salt.

What've you got on your chin?

- Thanks, chef. - Ten minutes to go.

Cornbread is in the oven.

Come on, ladies, we're gonna get outta this frickin' basement.

Darian, talk to me. You got a lot going on.

- The Spaetzle's cooking? - Yes, chef.

I don't like the way this is running out too fast!

Oh, my goodness. This doesn't look right at all.

- When they float they're done. - What do you think about this?

Lay them out on a sheet tray so we can see them.

It's not the Spaetzle that I know and love.

This doesn't look right.

It's just cooking together. It's like a big ball of... goop.

This isn't gonna work.

- Do you have any batter left? - I do have some batter left.

Okay, Darian, let's pull it together!

The second batch of Spaetzle will have to work

because I won't have time for a third batch.

- So I have to make this work. - Seven minutes left.

This is where your composure

is gonna serve us really, really well.

- Yes, sir. - 'Cause I'm freaking out.

We're up against it over here a little bit.

Yes, chef. The second batch of Spaetzle

will have to work because there's not much time left

to pivot to something else. So, I have to make it right.

Six minutes left!

- Much better, much better. - Thank you, chef.

We're in that moment, Darian, you and I are always in.

- Yes, chef! - You're moving at a very

controlled pace and I'm flying and buzzing around you.

- Okay. - I don't know who's moving

too fast or too slow. Take your time.

We don't have a lot of it, but take your time.

Okay, Jared. Looking lovely.

This stuff is actually good nutrient-wise, man.

You ever have this in the fridge

while training with the football team?

- I have not-- - I got it in my fridge at home.

It's good. Mid-rare in the steak.

It's probably done, yeah?

Yeah, done, done... It's done.

Let it rest. Get it out of the pan.

- I would get it out of the pan. - Yes, chef.

Be careful.

Five minutes to cook.

Think about your plate now, right?

Rustic ranch cooking.

Elevated, rustic ranch cooking.

- That's right, baby. - Yeah!

We're looking good. Woo-hoo! Look at that steak, boy!

Spiced cowboy relish, done.

Don't forget about that venison. Take it off the heat?

- Huh? Not yet, not yet. - More fat here. Machete...

- Not yet, trust me. - ...I'm looking at who can take--

- I cook venison every week. - Okay, so, what--

I got you, I got you.

Times ticking. I got so much more to do!

I'm so stressed right now.

- Talk to me. - I don't wanna--

What kind of flavors are you using

in your compound, buttery topping?

- I haven't made it yet. - Let's go.

- I'm trying. - Let's go, Machete.

You have four minutes to do that.

Do you want a food processor?

- I got one right here. - Okay, good job.

I gotta work fast. I gotta put myself in double time.

Woo!

Ooh! This cornbread's smelling good.

- Ribeye is out? - Yes, chef.

- Slicing or going whole? - I can leave it whole.

- It's cowboy-style. - Yeah, exactly.

Everyone's looking good, think about presentation.

For braising, okay?

Beautiful bit of color on that. Really beautiful.

You've got your trout in there, lovely.

What're you doing? What're you thinking?

Yes, I've got a lot of beautiful herbs.

- Great. - And I got the anchovy I wanted.

- Rustic ranch cooking, yes? - Yes, chef.

Oh, God. Please be good.

Wild turkey can be dry.

It can be really heavy and dense.

- Turkey, we good? - Yes, chef.

Just let them sit down and cool down there.

So they sort of start to almost tender.

And take this thing to the Next Level, yes?

We got this, come on!

Cole, we good? Catfish good?

- Yep. Catfish is dropped, chef. - Well done.

- I don't think that's gonna... - I think this will work.

We're gonna see. It's jiggly in the middle.

The only thing I'm worried about right now is my cornbread.

We're in the basement. This oven is like from 1985.

I'm gonna push it to the last minute.

I just cranked it all the way up

because I don't got time to be fooling with this.

And I just hope this cornbread is cooked through in time.

I think you'll be fine with that cornbread.

I think we'll make it. Right down to the wire.

Start plating, guys!

- Think about that plate Machete. - Heard.

You have a vessel or ramekin for your butter?

- Not yet, I'm workin'. - Let's get it.

- Come on, come on, come on. - You can't serve it in the dish.

- Can't serve it in the ramekin? - I wouldn't.

When was the last time you saw that in a restaurant?

Okay.

♪ Ooh, baby

Jared, you got crushed potatoes. You got steak.

Maybe a little more cream or are you okay with that?

No, I'm okay. I want that rustic, I want that thick, okay?

That's the O-line potato right there.

Okay Darian, let's wrap it up, yeah?

Ninety seconds.

I have what I have.

Good, good, good.

- There you go. Beautiful. - Woo!

Thirty seconds, yes? Now we stay composed.

Platform's on the move. It's heading to the basement first.

You got a nice vessel for your buttery topping, your plates?

Machete?

I need the gravy cooked.

I need the butter to get plated.

I've got so much going on, I hope I get done in time.

Alright. Vessel, vessel...

Plate and vessel. Yes.

They're done now. Right now we don't have time

so just go right to here. Right to here.

I need to get this cornbread out of this oven

so I can get food on this plate.

- How is that? - It's not cooked in the center.

You sure?

- Yeah. - Let's look.

Sure enough, it's just ooey-gooey... mess.

Um, damn! Damn, damn, damn.

- The outside is cooked. - I know, I just wanna get

that out the mold.

The platform is here.

I'm literally freaking out right now.

- I don't know what to do. - Well, you just do crumbles.

So beautiful cornbread on the bottom. Yeah?

- Yes, chef. - See what I'm saying?

Then some of those nice crumbles around the outside.

A good pivot. They didn't need the whole cornbread anyways.

Crumble around the plate. Let's go with that.

And I think that could still work.

Gotta go! Platform's here, move.

We gotta go. Now, go!

We're not missing that thing.

Well done. Yes!

Well done, well done.

Okay!

Oh my God, the bread!

Okay, let's go. Platform is here, guys.

Go, go, go. Keep going. Go, go!

Right now, Darian. Right now. Jared.

Right now, boys. Boys, right now, please!

Five seconds left.

Let's go. Plates gotta go right now. Plates gotta go!

- I love it, I love it! - Appreciate you, thank you.

This is our last day together, man. We're... we're doing hug.

Platform's here! Let's go, guys.

- Machete! - Heard.

Machete, the platform is here. Now, now, now!

- Good job, Danielle. I love it. - Thanks, chef.

- Gorgeous. - Oh!

Yes, yes, yes! Woo!

That's what I'm talking about. That was it.

Good job. Good job.

Oh, look at those. Oh, my goodness me.

It looks like a Next Level ranch!

Really well done. Right.

Shall we start at the basement, please?

- Alright. - This is a Fried Catfish,

braised cabbage and cornbread.

Wow. Catfish right out of the lake?

This is some down-home ranch cooking,

if I ever experienced it.

The cornbread is so moist and delicious,

it looks like it's gonna be very, very dry.

I'm shocked that it's not.

I do think the opportunity was for the cabbage

to be more of a coleslaw, to fit the theme of this dish,

but overall pretty well.

Coleslaw on a ranch?

Coleslaw with fried fish and cornbread? Yeah.

Ah... he's been staying in the posh ranch.

- Come on, guys, - That's glamping on top

of the Waldorf Astoria in New York.

Next up, this is a Turkey Scaloppini

with a wild mushroom cream sauce.

I generally only eat turkey at Thanksgiving,

but the bottom is a little bit rich for such a light protein.

To me, it's a little bit too much.

The cream sauce with the turkey that's maybe a little overcooked

and the buttery topping.

I wish it was just the buttery topping

with the vegetables, to be honest.

I think this was the hardest grab on the basement.

There's a reason why we eat this bird once a year.

It goes dry quickly.

Right. Next up, a Pan-Seared Rainbow Trout

with roasted root vegetables, a whipped feta hummus,

and then orange and anchovy buttery topping.

Nothing says "ranch" like whipped feta hummus.

But I love the presentation on this dish.

I think rainbow trout was a really, really good call

because it cooks really, really quickly.

This is taking all those nuances of ranch cooking -

the fire roasting, the beautiful lake fish -

and the buttery topping is a really great complement

without being too fiery or overpowering.

The anchovy and the citrus notes with that trout: Delicious.

And it's elevated, right?

- Let's head to the middle level. - Let's go.

We'll start right here. We have a Pan-Seared Buffalo Steak

with cheesy crushed potatoes.

This is cowboy cooking defined.

Tough to get right.

Sadly mine is a tad overcooked.

Love the approach of a rustic crushed potato.

But is it a mash or is it a crushed potato?

This is kind of in between. It's getting a little bit gluey.

When I'm thinking of this dish, it's like a cowhand,

they've been working hard all day long.

You're at this exclusive ranch resort.

You've been out all day on horseback.

You come back and want to fill yourself up--

- Is it story time? - Uh, it is story time!

- is going on? - It is story time.

'Cause I think this chef nailed the story here.

Okay, next up, this is Spiced Pan-Roasted Squab

with a handmade Spaetzle.

The squab is nailed, cooked beautifully.

It doesn't feel like a ranch dish, but it is delicious.

Beautifully done. Exceptional.

Really smart to create a starch

if you don't get something off the grab.

But it feels like there's sort of two concepts on one plate.

Lastly, we have Pan-Seared Duck

with a mushroom and kale salad tossed with a kimchi vinaigrette

and chili and nori buttery topping.

I think this is one of the hardest combinations tonight.

Rich fatty duck and that buttery topping

could be counterintuitive. It's not.

The chili in there cuts the richness from the duck.

It's done beautifully.

I love this dish. I mean, this is Asian cowboy cuisine,

redefined, reimagined - created, quite honestly.

Watch out. There's a new chef in town.

Okay, come over to the top, please.

Starting here with a Country-Fried Venison

with a cowboy relish.

I'm nervous about cutting into this one.

I love country fried steak, but with venison?

That scares me as a cook 'cause it can dry out so quick.

It's a shame because the gravy is delicious,

but the venison is really dry.

I would have used a lot more basting with this

as opposed to deep frying. What a shame.

Okay, next up, this is a Seared Elk.

This is served over polenta.

Tough one, this one. It is a protein that's so unforgiving

and 30 seconds over - you're in trouble.

But the elk is cooked beautifully.

Lastly, we have a Charred Cowboy Ribeye

served with corn cake made out of grits.

That ribeye: Cooked beautifully.

And as for that little cake: Beautiful.

The steak looks burnt but it's not, it's really well cooked.

It's a good rendition of a ranch dish.

Completely agree. This is how you cook on a ranch.

Over an open fire.

And corn cake: Incredible.

Well done. Wow. We need a minute.

Have a chat amongst yourselves. Thank you. Really good.

Did you like that braised cabbage?

I wish it was coleslaw.

Listen, it was so good. - Mm.

Shall we start at the basement, please?

Okay. The catfish was much better than it looked.

- Delicious. - And I wish there was coleslaw.

- Really?! - I did want it to be coleslaw!

- Ten out of ten, disagree. - Ten out of ten?!

Cabbage next to catfish? Classic.

- Thank you. - Cornbread on the side?

- Clear vision. - Thank you.

I mean, I feel like you guys are coming at me--

- No, totally not. - No, no. That's a cop-out.

My attitude is right here where it needs to be.

- Does not play well with others. - I can't believe you guys...

Does not take constructive criticism.

...do not call your team out for mistakes they make sometimes.

- Really? - That's definitely not true.

- Man, you're defensive today. - Okay.

Gordon's our dad. He's really fighting hard for us in there.

He really is, and he does.

Man...

Before the wheels fall off the wagon here,

the turkey dish - like it's kinda one note.

- Really? - A little dry.

- Definitely dry. - And a little overcooked.

The fried steak, venison?

That's a nightmare decision to fry the venison.

- Yeah. - When you coat it like that

you can't see the temperature. It was overcooked!

- Buffalo. - Let's go buffalo.

First of all, buffalo was overcooked.

- Buffalo's a little overcooked. - A lot overcooked.

- A little overcooked. - It was more than a little.

Can we talk about the best dishes?

Hmm...

Can we talk about that ribeye first?

- Yeah. - Charred beautifully.

- Beautifully. - I thought the trout was great.

I think the trout was the most modern dish.

And the fish was cooked beautifully.

- The duck, from the middle? - I loved it, was great.

Maybe my favorite buttery topping.

- The saltiness was beautiful. - Lots of umami.

- Definitely have top dish. - I do, too.

We good?

- We good? - Yes

Let's go.

Those chats are getting more and more difficult.

But we did all agree that there's one dish that stood out.

That dish was cooked by...

- ...Gabrielle. - Yes! Yes, yes, yes!

Nice job Gabrielle.

Ahh!

I'm... I'm honestly, I'm like...

I am so proud of myself.

I led my team to safety on the last day that I could,

and it feels so damn good!

- Really well done. - Thank you, chef.

Ladies, you are safe.

Head back to the lounge, put your feet up and relax!

- And well done. - Thank you, chef!

Ooh! Our little babe did it!

Good job.

You did it! This was your day.

Right, and now for the hard part.

Richard and Nyesha.

Both of you now have to choose one member of your team...

to head into that elimination.

Richard, I'm gonna start with you.

I'm gonna go with the dish that missed it by a small margin.

Protein was a little bit overcooked.

I'm sending into the elimination challenge...

...Jared.

I think it's fair. It's my time.

Like, I'm ready for this.

I don't necessarily want to be in an elimination cook-off

but at the same time it's a chance to go mano y mano

into the Thunderdome and put down your skills.

I think you got this. You're built for pressure.

And I know you'll be coming back from the top kitchen.

Thank you, chef.

Nyesha, please. You're going up against Jared.

Really challenging decision.

There's no bad dish here.

So, the decision is based off of...

which dish was the least effective.

And that dish was cooked by...

- ...Machete. - Let's get it.

- Yes, sir. - Let's run it.

Love the attitude. Positivity.

- Get back to Team Arrington. - Alright.

I know you can do it, and I am not worried about you at all.

- C'mon baby, lezz go! - Let's go. Do what you do!

I'm goin' up against Jared. He's tall. He's six foot eight.

I'ma have to chop him like the Jolly Green Giant.

Get them ankles out of the way.

Woo!

It is a battle of the Titans, let me tell you.

Earlier today, you channeled your inner cowboy.

But for the pioneers who pushed West

the end of the trail was Oregon.

And that's where we're headed tonight.

Now, for this elimination challenge

you both will create a dish with the crown jewel

of the Northwest.

- The king salmon. - Yes.

A million miles... - Let's go.

- ...from a ranch. - I'm locked in on this one.

I up on the cowboy cooking. Whatever!

Now, I got to cook some king salmon like a champ.

Sadly, this will be the end of the trail for one of you

so make it count, please.

Very best of luck to you both. Head to the elevator.

I'll see you in that top kitchen shortly. Well done.

- Let's go, Machete! - Let's go, Jared! You got this.

You're flyin' high, Jared. Land the plane, dude.

- Focus! - Machete has that

professional edge. The dude can bring it.

But I'm gonna fight my way outta this and leave with that W.

Let's go Team Arrington!

We got this, chef. Let's go.

See you in the middle floor.

- Uh, uh, uh, uh. - Let's go, baby.

Everything's on the line. The stakes are high.

Let's go.

This needs to be the best looking piece of salmon

that I've ever cooked in my life.

This is gonna come down to the wire.

Tiny details will only separate these dishes.

- That's right. - Focus, okay?

Don't rush that protein.

The very best luck to you both.

Line up, guys, yes? Come on. Let's go.

They both look pretty cutthroat right now.

Yeah.

Platform's descending.

Twenty-five minutes to cook your way out.

On your mark.

Get set.

Go! Let's go!

C'mon Machete!

King salmon's there.

Great. Great, great, great.

I grab the king salmon. It's a hefty piece.

Crab, I'm grabbing crab.

I see honey and I'm jumping for joy.

I'm like, yeah! Like Winnie the Pooh.

- Potatoes. - Grab them, baby!

Or rice, rice! Grab the rice.

I grab basmati rice 'cause it's gonna be

my fluffy little starch bed

that this fish is gonna perch itself on top of.

Seafood seasoning.

As the platform's going up I see this flaky salt

and I'm like, "Ah, it's gonna be a great finisher!"

Ooh!

- Ohh! There we go. - Well done.

- Here we go, baby. - Well done, well done! Let's go.

Twenty-five minutes underway, guys, okay?

- Let's go, baby. - Let's go Jared. What d'ya need?

- Machete time! - Right, Machete.

Give me an inside on the dish. What're you doing?

Chef, I'm gonna go ahead and make a glazed salmon

with a potato purée, caper and lemon butter sauce.

- Love that. - I'm going against a home cook

so obviously I'm gonna go French classic dish.

I gotta showcase these skills and elevate a Next Level dish.

I'm a professional chef, for Chrissake.

Just make sure that mash is really nice and creamy, okay?

- Yes, chef. - He's got his head in the game.

He looks focused.

Five minutes gone, guys!

Twenty minutes to go.

Come on baby, we believe!

Jared, tell me about the dish, where're we going?

We're gonna give a little Asian slaw vibe to this king salmon.

We're gonna go with some pressure cook rice.

- Good. - It's a dish my daughter loves.

So immediately it serves as a phenomenal North Star.

If anything, get the rice on first. Prioritize.

Focus on the longest ingredient first.

- Okay? Let's go. - Yep.

Is there, like, enough to it?

Yeah?

How you doin', Jared? You good, brother?

Good, baby.

- Salmon - watch that color, yes? - Heard. Yes, chef.

You're doing great, Machete. You're doing great.

- How is it? You good? - Fish is looking delicious.

- Good. - Alright, good. I like that.

Guys, ten minutes gone, 15 minutes to go.

- You good? - Good.

Don't overcook that salmon. Be careful, don't overcook that.

- Yes, chef. - Check your salmon.

Barely needs any time in that pan.

Yeah. I feel great about the cook on this salmon.

I want a nice little char on the skin.

There's a big difference between caramelization and burning.

- Be smart with that, okay? - Heard, chef.

The glaze is burning. Take it off!

Pick him up.

- Oh no, Machete. - Oh, my gosh.

Oh, my God. Take it off, take it off!

- Be smart with that. - Heard, chef.

Be very smart.

Twelve minutes gone, 13 minutes to go.

Gently. Gently, gently, gently.

That's lookin' good.

My salmon skin is perfect.

It's not burnt.

It's nice and charred around the edges.

Crispy on the top.

Just a skosh, just a little bit more.

Hey, you're on top of it. Trust your gut.

This is exactly what I'm looking for, for this dish.

- That's lookin' good. - Gorgeous, chef.

Beautiful.

- Guys, we're halfway. - Heard, chef.

Half way, yes?

- Check your rice. - Check the rice.

No, I can't check it. I got the burner down.

The risk of using a pressure cooker

is scorching the bottom and burning.

You definitely have to have a bit of trust.

I'm not gonna know if this rice is cooked or not

until it's about two minutes left before plating.

Risky!

Cook that salmon carefully. Yeah? Carefully.

Jared does have a lot of things still to complete.

- Yeah. - Oh, man.

Jared.

- What? - Rice.

How much time, chef?

Four-and-a-half minutes to go.

Right now this is just coming down to trust.

I just need to trust that this process is going to work.

Just don't mess it up.

Take it to the sink. Run water on it.

Pressure cooker! Oh!

I see Jared opening a pressure cooker

while I'm about to start plating, like,

"What are you thinking, dawg?!"

Taste everything. Double check and check again, yes?

- That's amazing. - Good.

- Two minutes, guys. - Here we go!

- Yeah... Beautiful! - Let's go! The final two!

- Start plating. - How's it look?

Are you happy with it? Fold it.

- Hell yeah! - Nice, okay.

That's what I'm talking about.

- Come on, baby! - Good job.

Sixty seconds to go.

There you go. There, perfect. There you go.

- Gorgeous, chef. - Beautiful.

That is a beautiful dish, chef.

Twenty seconds, guys.

Make sure that garnish doesn't overpower.

Ohh, nice!

- Ten seconds! - Beautiful.

Seven, six, five...

four, three, two, one and stop, guys!

- Well done. - Well done.

Good job.

That is anybody's game.

Nyesha and Richard, welcome back.

Thank you.

Right. Shall we?

This is a beautifully cooked Glazed Salmon

served with some blistered asparagus,

a little crab pomme purée, finished with a parmesan crisp

with a fresh blackberry.

Please, go ahead.

The crab, the salmon, sauce, asparagus makes sense.

The salmon is just a tiny bit over-charred.

I love the idea of the crab below the salmon.

It's very, very classic.

And I love charred asparagus and/or charred salmon.

But I wish one wasn't as charred as the other.

Right, next up.

It's a Cast Iron Pan-Seared Salmon

with an Asian slaw over a citrus rice

with roasted mushrooms and a beurre blanc.

This dish is a little bit basic.

But everything that's on it is executed really, really well.

There's just enough of the beurre blanc

to make the rice sort of pop. The mushroom's cooked well.

The salmon is perfectly cooked with a crispy skin.

I would've loved a little more acidity in this vegetable slaw.

Yeah, this is simple cooking.

I would've just loved to see a little bit more refinement.

It feels just a little bit clunky.

But the flavors work well together.

Richard, I'm gonna start with you.

Which dish will you be eliminating tonight, please?

The dish that I'm going to be eliminating is...

...the roasted salmon with asparagus.

For me, it came down to the...

crispiness of the skin.

So this is the dish I am eliminating.

That dish belongs to Machete.

Oh, boy.

Damn.

Speechless.

Wow, Machete. I have very much loved cooking with you.

- You bring such a joy and... - Definitely a pleasure.

...boisterous energy to Team Arrington.

- Thank you. - I know H-Town is gonna be

- excited to have you back. - They're ready to have me back.

- That's what it is. - I'm sure.

You know, I literally conquered my dreams.

I came here. I did it.

Whether or not, you know, I made it or not,

I'm still a winner in my book.

- Say goodbye to your friends. - Ahh! Love y'all, man.

I love you so much.

Y'all better kill that .

- We got to. - Alright my brother. Oh, my God!

Oh, Machete, I'm proud of you.

- We love you! - You're my boy.

- Bye ba-by! - Okay, much love!

- Machete! - Let's go, baby!

Get that hair cut!

Damn! I don't ever cry.

So for me this is... this is...

They're not sad, it's not sad tears.

It's happiness knowing that, like, man, I did it.

- Jared, well done! - Thank you.

- Feeling good? - Feelin' good.

The team part of the competition... is gone!

It was nice, it was nice.

You cook on your own.

- You rise... independently. - Yes, chef.

And you fall on your own.

Right now, we have eight phenomenal chefs.

We have no idea who's gonna win this.

It's that close.

It's every chef for themselves.

I'm here to win and I'm no longer helping anyone.

I'm helping myself.

All of you get some rest because, trust me, next time

it's gonna go down.

- Good night. - Ooh...

Good night, good night.

- What does it mean? - Get some rest.

C'mon, it's gonna be Team Blais now, forever.

Trailblazers forever. Let's go.

- Blues on the top! - Let's go, baby!

Good job.

Blues on the top!

- Let's go, big dawg! - Blues on the top, LET'S GO!

Next time, on Next Level Chef...

The team part of the competition has gone. Over!

- Let's go. - Wow.

You're gonna be fighting it out

up close and personal.

- It's hand-to-pan combat. - Woo!

Let's go!

Did you see Cole jump on that platform?!

- Ooh. Nice. - This is insane.

- Up top! - Chicken breast!

If you need it, I need it more.

That little brat really did me dirty.

You have this.

You want the best dishes right now.

I'm one step closer to fightin' for my life here.