1 00:00:01,077 --> 00:00:03,072 Previously on Next Level Chef. 2 00:00:03,173 --> 00:00:06,379 - Who is this? - What's up, Baby Ramsay! 3 00:00:06,479 --> 00:00:09,118 You got 30 minutes to reimagine a childhood classic. 4 00:00:09,218 --> 00:00:10,821 Let's do it for the kids. 5 00:00:10,955 --> 00:00:12,390 - Like a little piece of chicken? - Yummy! 6 00:00:12,391 --> 00:00:15,631 The winner of today's challenge... Connor. 7 00:00:15,765 --> 00:00:18,268 Who will you be sending in to the elimination cook? 8 00:00:18,269 --> 00:00:20,508 - Tim. Amber. - Very different plates. 9 00:00:20,642 --> 00:00:21,711 - Very different. - I'm eliminating 10 00:00:21,811 --> 00:00:24,081 the Fried Squab. 11 00:00:24,082 --> 00:00:27,355 - That dish was cooked by Tim. - We love you, Tim! 12 00:00:27,455 --> 00:00:29,090 - And tonight... - We're heading to the pub! 13 00:00:29,091 --> 00:00:31,496 - Alright! - The platform... 14 00:00:31,597 --> 00:00:34,268 ...it's gonna look more like a frat house today! 15 00:00:34,368 --> 00:00:37,107 - You have to get your beer. - Oh, no. 16 00:00:37,207 --> 00:00:39,344 Who's up for a little game of beer pong? 17 00:00:39,345 --> 00:00:40,982 I do not have time to play beer pong 18 00:00:41,082 --> 00:00:43,219 in the middle of this challenge! 19 00:00:43,353 --> 00:00:45,356 Dice some butter down. Get that into your purée-- 20 00:00:45,357 --> 00:00:46,994 I got it! I got it! You're gettin' in my head! 21 00:01:03,359 --> 00:01:06,933 Welcome back, guys! Come on in! 22 00:01:06,934 --> 00:01:08,971 - How are we feeling? - Great! Feeling good! 23 00:01:09,104 --> 00:01:11,109 You've all made it to our top ten! Come on! 24 00:01:13,515 --> 00:01:17,522 Top ten. Whoo! I'm so excited. 25 00:01:17,622 --> 00:01:20,794 Quite a significant turning point in this competition. 26 00:01:20,795 --> 00:01:23,868 One of you will win that check for a quarter million dollars 27 00:01:23,968 --> 00:01:26,874 plus that incredible mentorship. 28 00:01:26,974 --> 00:01:30,580 I can almost taste this $250,000. 29 00:01:30,581 --> 00:01:33,588 Like, I really have a shot at being Next Level Chef. 30 00:01:33,688 --> 00:01:36,025 Ain't nobody in front of me that I see! 31 00:01:36,026 --> 00:01:37,895 Top ten, baby! How about that? 32 00:01:38,029 --> 00:01:39,833 - "Baby"? - Well, you know, I've been 33 00:01:39,934 --> 00:01:42,973 hanging out with Machete too long! Guy calls everyone 'baby'! 34 00:01:43,073 --> 00:01:45,678 Take a moment, and think about it. Think about why you're here. 35 00:01:45,778 --> 00:01:48,315 Some great chefs have already left this competition 36 00:01:48,316 --> 00:01:51,455 but you keep raising the game. Keep that up. 37 00:01:51,556 --> 00:01:54,294 You know that you're only as good as your last dish 38 00:01:54,295 --> 00:01:57,301 so let's make today your best. 39 00:01:57,401 --> 00:01:59,338 Right. You guys ready for your next challenge? 40 00:01:59,438 --> 00:02:01,441 - Yes, chef. - Good. 41 00:02:01,442 --> 00:02:03,213 We're heading to the pub! 42 00:02:03,313 --> 00:02:06,319 Whoa-ho! Alright! 43 00:02:06,419 --> 00:02:09,058 Today's challenge is all about cooking with... 44 00:02:09,158 --> 00:02:11,196 beer! 45 00:02:11,296 --> 00:02:13,365 - Epic. - Not drinking it, Machete, 46 00:02:13,366 --> 00:02:15,604 Cooking with it! 47 00:02:15,605 --> 00:02:18,177 Listen, a crispy fried cod might call 48 00:02:18,310 --> 00:02:20,747 for a bright, punchy lager to make a batter, 49 00:02:20,748 --> 00:02:23,352 or you could pair a beef short rib with a rich stout 50 00:02:23,353 --> 00:02:25,590 to develop a deep, flavorful braise. 51 00:02:25,591 --> 00:02:27,461 Cooking with beer - kind of excited for that. 52 00:02:27,562 --> 00:02:30,065 I've been a home brewer for the past 15 years. 53 00:02:30,066 --> 00:02:32,505 Beer is near and dear to me. 54 00:02:32,605 --> 00:02:35,377 Have any of you ever worked in a bar before? 55 00:02:35,477 --> 00:02:38,215 Good, good. Those pouring skills 56 00:02:38,216 --> 00:02:40,220 may come in handy because all the beers 57 00:02:40,353 --> 00:02:42,992 are gonna be served as they should be. On tap. 58 00:02:42,993 --> 00:02:45,364 - Yeah! - Right? 59 00:02:45,464 --> 00:02:47,969 The platform... it's gonna look more like a frat house today! 60 00:02:48,069 --> 00:02:50,340 Team Arrington! Thanks to Connor, 61 00:02:50,474 --> 00:02:53,112 we are cooking on the top level! 62 00:02:53,213 --> 00:02:55,217 Finally! 63 00:02:55,351 --> 00:02:56,954 Tim Arrington, head to the elevator please. 64 00:02:57,054 --> 00:02:59,257 Wow! 65 00:02:59,258 --> 00:03:01,963 - Machete, your favorite beer? - Modelo Time, baby! 66 00:03:01,964 --> 00:03:03,600 You do not need to call me baby! 67 00:03:10,480 --> 00:03:11,817 - Alright, we got this? - Yes, we got this. 68 00:03:15,491 --> 00:03:18,531 Being with Connor and Machete is such a gift. 69 00:03:18,631 --> 00:03:21,268 Both those guys can cook their little butts off... 70 00:03:21,269 --> 00:03:23,673 - Whoa. - ...The strength of our team 71 00:03:23,674 --> 00:03:26,378 really can determine the outcome of the competition. 72 00:03:26,479 --> 00:03:28,851 We have made it to the "next level"! 73 00:03:28,984 --> 00:03:30,254 Oh my gosh, I'm nervous! 74 00:03:30,354 --> 00:03:32,658 Yeah! 75 00:03:32,659 --> 00:03:35,697 Open sesame! 76 00:03:35,698 --> 00:03:38,136 CHEFS CHEER EXCITEDLY) 77 00:03:38,270 --> 00:03:39,906 - Come on, baby! - Here we go! 78 00:03:41,543 --> 00:03:42,745 Alright, ladies, let's get it. 79 00:03:46,018 --> 00:03:48,557 Back in the basement, baby. 80 00:03:48,658 --> 00:03:51,327 The basement is giving me, like, a dive bar vibe down there. 81 00:03:51,328 --> 00:03:53,568 Aw, damn. My knife's bent. 82 00:03:53,668 --> 00:03:56,137 I've cooked with beer before. I'm goin' for the stout. 83 00:03:56,138 --> 00:04:00,146 Strong, bold, flavorful. 84 00:04:00,147 --> 00:04:02,785 Just like me. De-licious! 85 00:04:04,455 --> 00:04:06,192 - Good luck. - Let's go. 86 00:04:06,292 --> 00:04:07,596 Let's go, chef. Let's get it, baby. 87 00:04:07,696 --> 00:04:09,698 - Let's go, boys. - Feeling good, right? 88 00:04:09,699 --> 00:04:12,305 Okay, uh, you know the drill down here, right? 89 00:04:12,405 --> 00:04:14,341 We get what we get, and we don't get upset. 90 00:04:14,342 --> 00:04:16,747 So the first grab is protein and beer. 91 00:04:16,847 --> 00:04:18,850 You'll be able to see right away, sort of, like, 92 00:04:18,851 --> 00:04:21,589 "Okay, that's the flavor there." "Here's my protein." 93 00:04:21,590 --> 00:04:23,492 We're pretty comfortable with, uh, beer pairings, right? 94 00:04:23,493 --> 00:04:25,632 Yes, chef. 95 00:04:25,732 --> 00:04:28,301 Let's take a look... One, two, three, FOUR chefs! 96 00:04:28,302 --> 00:04:30,472 Let's go! Come on! 97 00:04:30,473 --> 00:04:33,446 - Uh, right, the pressure is on. - Yeah. 98 00:04:33,547 --> 00:04:35,918 Both Richard and Nyesha are down to three chefs 99 00:04:36,052 --> 00:04:38,189 so they're obviously desperate. 100 00:04:38,289 --> 00:04:39,926 - We're gonna grab the protein. - Yes, chef. 101 00:04:40,060 --> 00:04:41,863 It comes down. Tilt the glass. 102 00:04:41,864 --> 00:04:43,868 Pour gently. Don't whack it all the way through, 103 00:04:43,968 --> 00:04:46,338 and then as it starts to fill up like that... bam! 104 00:04:46,438 --> 00:04:48,343 And, like, a centimeter head, yes? 105 00:04:48,476 --> 00:04:50,647 - Yes, chef. - Uh, I want you guys 106 00:04:50,648 --> 00:04:53,386 to keep this momentum up! Do not let yourselves down. 107 00:04:53,486 --> 00:04:55,624 - Yes, chef. - Let's go and line up. 108 00:04:55,725 --> 00:04:59,365 - Here she comes! - Let's go! 109 00:04:59,499 --> 00:05:01,802 - Let's go! - You earned it! 110 00:05:01,803 --> 00:05:03,774 Have we worked with beer and food before? 111 00:05:03,874 --> 00:05:05,878 - Oh yeah. Yes. - Well, I dunno about you guys 112 00:05:06,011 --> 00:05:08,216 but I wanna hold it down up here, right? One, two, three? 113 00:05:08,316 --> 00:05:09,819 Team Arrington! 114 00:05:09,953 --> 00:05:12,156 Let's go! Line up. 115 00:05:12,157 --> 00:05:14,662 - Alright, guys, got your mugs? - Yes, chef. 116 00:05:14,663 --> 00:05:17,635 Amazing. Think about strategy and getting back to your station 117 00:05:17,736 --> 00:05:20,508 and how you're pouring that beer, right? Tilt that glass. 118 00:05:20,642 --> 00:05:22,143 It's Octoberfest, baby. Let's run it! 119 00:05:23,780 --> 00:05:26,520 Platform's on the move! 120 00:05:26,653 --> 00:05:28,925 Protein. Let's go! Let's go! 121 00:05:29,025 --> 00:05:31,262 I see beef. Beautiful New York strip. 122 00:05:31,362 --> 00:05:33,700 It looks so dang good. 123 00:05:33,801 --> 00:05:36,072 - Grab your beer. Grab your beer. - Oh, my beer. I'm so sorry. 124 00:05:36,172 --> 00:05:39,780 - Stout beer and steak. - You got onion here. 125 00:05:39,880 --> 00:05:41,517 What can I make with this real quick with beer? 126 00:05:41,617 --> 00:05:44,420 Oh, my gosh, French onion soup! 127 00:05:44,421 --> 00:05:46,158 Come on, guys. Grab ingredients, guys. 128 00:05:46,159 --> 00:05:47,561 Ooh, chicken leg. 129 00:05:47,562 --> 00:05:49,833 I'm grabbing the humble chicken leg. 130 00:05:49,933 --> 00:05:51,937 - You have to get your beer. - I'm not a bougie . 131 00:05:52,037 --> 00:05:54,542 You do not want this without your beer being filled, right? 132 00:05:54,676 --> 00:05:56,312 Let's bring some more California energy. 133 00:05:56,412 --> 00:05:58,683 A Mexican lager and a chicken leg. 134 00:05:58,684 --> 00:06:00,688 I will take that any day of the week! 135 00:06:00,788 --> 00:06:02,825 I'ma take a duck breast. I've never cooked one. 136 00:06:02,826 --> 00:06:05,698 - Duck breast, I love it. - Oh gosh, the beers! 137 00:06:05,831 --> 00:06:07,702 "Belgian Cherry" - okay, we're gonna go cherry. 138 00:06:07,836 --> 00:06:10,272 There happens to be this cherry ale right below the duck 139 00:06:10,273 --> 00:06:11,776 so cherry ale, it is. 140 00:06:13,547 --> 00:06:15,417 Chipotle-- Aw! 141 00:06:15,551 --> 00:06:17,554 On your mark, get set... 142 00:06:17,555 --> 00:06:19,424 ...go! Let's go! 143 00:06:19,559 --> 00:06:21,294 Grab your ingredients. Golden Ale, Tropical IPA, 144 00:06:21,295 --> 00:06:22,464 Mexican Lager. 145 00:06:22,565 --> 00:06:24,568 Venison loin? 146 00:06:24,569 --> 00:06:26,607 I've never made it before but... okay. 147 00:06:26,707 --> 00:06:28,844 Ladies - stout, pilsner. 148 00:06:28,978 --> 00:06:31,584 I grab the stout. I know it complements red meat. 149 00:06:31,684 --> 00:06:33,854 I got halibut over here. Halibut's over here! 150 00:06:33,988 --> 00:06:36,627 - Grab your ingredients. - I grab the haddock. 151 00:06:36,727 --> 00:06:38,864 Why is it so hard to hold everything right now?! 152 00:06:38,997 --> 00:06:40,634 And I'm like, "Oh my gosh, I have a beer glass in my hand!" 153 00:06:40,734 --> 00:06:43,439 I'm going with a light beer. 154 00:06:43,540 --> 00:06:46,446 From the moment I open the tap, it's foam. 155 00:06:46,547 --> 00:06:49,851 Oh no! I'm gonna do another one. 156 00:06:49,852 --> 00:06:52,490 I know there's extra mugs somewhere. Where are they? 157 00:06:52,592 --> 00:06:54,193 Ladies, let's go! Let's go! 158 00:06:54,194 --> 00:06:55,764 I got 'em! I got 'em. 159 00:06:55,765 --> 00:06:57,200 - What do you need? - I don't have enough beer. 160 00:06:59,739 --> 00:07:01,775 - Ooh! Whoa. - What is that, chef? 161 00:07:01,776 --> 00:07:03,346 - That's a camera. - It's a camera?! 162 00:07:03,479 --> 00:07:04,882 Good. There you go. 163 00:07:04,883 --> 00:07:07,488 Man! Quick! Quick! Quick! Grab! Grab! Grab! 164 00:07:07,589 --> 00:07:10,626 Here we go, guys. Platform's on the way. And... 165 00:07:10,627 --> 00:07:12,531 - ...let's go. - Let's go! 166 00:07:12,532 --> 00:07:14,502 Okay, protein and beer. Chicken livers. 167 00:07:14,636 --> 00:07:16,607 Okay, what do we got? Chicken livers? 168 00:07:16,740 --> 00:07:19,043 No, I don't want those. All I see is a bunch of junk. 169 00:07:19,044 --> 00:07:21,482 Corned beef? That's it. I have it right here. 170 00:07:21,583 --> 00:07:23,485 What beer pairs well with corned beef?! 171 00:07:23,486 --> 00:07:25,924 I'm gonna go pilsner. 172 00:07:25,925 --> 00:07:28,529 It's so salty, I'll go light, so I go for the pilsner. 173 00:07:28,530 --> 00:07:31,200 Protein and beer. Squid? Chicken livers? 174 00:07:31,201 --> 00:07:33,906 Chicken liver - nobody wanted it so they like... 175 00:07:33,907 --> 00:07:35,644 I guess you're gonna have to do something with this. 176 00:07:35,744 --> 00:07:37,413 You got your beer figured out? 177 00:07:37,414 --> 00:07:39,418 - Stout? - You got your stout. 178 00:07:39,519 --> 00:07:41,088 Jared, let's go. Get your ingredients, dude. 179 00:07:41,188 --> 00:07:44,394 Gotta grab something. Gonna roll with squid. Not my first choice. 180 00:07:44,495 --> 00:07:46,265 - Ten seconds. - You got tropical IPA. 181 00:07:46,399 --> 00:07:48,369 As soon as I see Tropical IPA, 182 00:07:48,370 --> 00:07:51,041 I know this is the one for me. 183 00:07:51,042 --> 00:07:53,813 You need a complete dish. Grab it or regret it. 184 00:07:53,814 --> 00:07:57,555 Grab it or regret it! Back to your stations. 185 00:07:57,556 --> 00:07:58,924 That was insane. 186 00:07:59,057 --> 00:08:01,428 Not a lot of stuff on that platform, huh? 187 00:08:01,429 --> 00:08:02,965 Oh... perfect. 188 00:08:05,538 --> 00:08:07,173 Thirty minutes starts now. 189 00:08:09,946 --> 00:08:11,448 Zone in. Let's go. Darian, what do we got? 190 00:08:11,549 --> 00:08:13,419 So I'm gonna make, um, 191 00:08:13,554 --> 00:08:15,691 a Hungarian-style stew with the chicken liver. 192 00:08:15,791 --> 00:08:18,863 - Like, a goulash but with beer? - Yeah. 193 00:08:18,864 --> 00:08:21,135 Goulash comes from the basement. It's one of those things, like, 194 00:08:21,235 --> 00:08:23,372 when you don't have much, you just put stuff together. 195 00:08:23,473 --> 00:08:25,577 So chicken livers, you don't really wanna cook them too much. 196 00:08:25,578 --> 00:08:26,714 You want them a little pink inside. 197 00:08:26,814 --> 00:08:28,850 So I'm thinking I'm just gonna 198 00:08:28,851 --> 00:08:30,855 fry them and then just put them in last minute. 199 00:08:30,955 --> 00:08:32,959 So it's a stew with fried chicken livers on top? 200 00:08:33,059 --> 00:08:35,965 - Yes, chef. - How will you incorporate stout? 201 00:08:36,065 --> 00:08:38,837 - It's in the sauce already. - Okay. Got it. 202 00:08:38,937 --> 00:08:40,875 Alright, Christian, what are you making? 203 00:08:40,975 --> 00:08:42,978 I'm thinking a Shepherd's Pie, a vol-au-vent. 204 00:08:43,112 --> 00:08:45,617 Vol-au-vent is puff pastry, so you need, like, a little bowl. 205 00:08:45,618 --> 00:08:47,587 With corned beef glazed with pilsner. 206 00:08:47,588 --> 00:08:49,458 - Okay. - And then I'm gonna do 207 00:08:49,593 --> 00:08:51,597 a gochujang potato as a topper. 208 00:08:51,730 --> 00:08:54,869 As a Filipino, I used to grow up eating corned beef. 209 00:08:55,003 --> 00:08:57,875 Corned beef, I been craving it. Corned Beef Hash, potatoes... 210 00:08:57,975 --> 00:08:59,846 The mornings, I could just smell the breakfast at home. 211 00:08:59,979 --> 00:09:02,317 Do you know the broil setting on this oven? 212 00:09:02,418 --> 00:09:03,988 Broil setting on the basement oven?! 213 00:09:04,121 --> 00:09:05,990 You've been on the top too long, bro! "Broil setting"! 214 00:09:05,991 --> 00:09:08,161 "Spoiled"! 215 00:09:08,162 --> 00:09:09,866 It's on. And off. That's what that oven does. 216 00:09:10,000 --> 00:09:13,172 Hey, we gotta pick up the pace, guys. 217 00:09:13,173 --> 00:09:15,376 Jared, let's talk about what you got and what we're gonna do. 218 00:09:15,377 --> 00:09:17,014 Alright, so you got squid. 219 00:09:17,147 --> 00:09:19,151 - What should we do with it? - Just trying to think. 220 00:09:19,285 --> 00:09:21,756 The obvious first thing is, we do a fried squid dish. 221 00:09:21,757 --> 00:09:23,526 Chorizo and squid is a classic combination. 222 00:09:23,527 --> 00:09:25,497 I've never cooked squid before. 223 00:09:25,598 --> 00:09:28,169 This is a massive piece of squid. 224 00:09:28,302 --> 00:09:30,206 Beer? Familiar with that. Squid? Not so familiar with that. 225 00:09:32,712 --> 00:09:35,148 I've used it as fishing bait plenty of times 226 00:09:35,149 --> 00:09:38,489 but never have I actually cut it up and prepared it to eat. 227 00:09:38,490 --> 00:09:40,660 You have a beer batter recipe? 228 00:09:40,661 --> 00:09:42,496 Do I wanna beer-batter that squid? 229 00:09:42,497 --> 00:09:45,170 - Yes. - Um... 230 00:09:45,270 --> 00:09:47,642 This is not the challenge to get stuck on. 231 00:09:47,775 --> 00:09:49,277 I gotta figure this out. Man! 232 00:09:57,194 --> 00:09:59,799 Alright, you got squid. Let me give you a quick little demo. 233 00:09:59,899 --> 00:10:02,772 A couple different ways to do it but keep it pretty simple. 234 00:10:02,905 --> 00:10:06,211 So just thin little rings. 235 00:10:06,212 --> 00:10:09,952 You have a beer batter recipe. It's usually a cup of lager 236 00:10:09,953 --> 00:10:12,826 to two and a quarter cups of AP flour. 237 00:10:12,926 --> 00:10:14,794 Go a little thinner on the rings. 238 00:10:14,795 --> 00:10:17,066 Do you have any history with beer? 239 00:10:17,067 --> 00:10:19,672 - Been brewing it for 15 years. - Brewing beer for 15 years?! 240 00:10:19,673 --> 00:10:21,575 I needed a hobby that wasn't snowboarding 241 00:10:21,576 --> 00:10:23,079 while playing football! 242 00:10:23,212 --> 00:10:25,116 Let's get the beer in there and get a whisk. 243 00:10:25,117 --> 00:10:26,853 We're looking for the texture, literally like house paint. 244 00:10:26,953 --> 00:10:29,224 Hopefully this beer batter 245 00:10:29,324 --> 00:10:32,464 can take whatever crazy-lookin' squid that I have on this plate 246 00:10:32,565 --> 00:10:34,869 to that next level. 247 00:10:34,970 --> 00:10:37,140 Yeah, looking good. Thin it out a little with a bit more beer. 248 00:10:40,213 --> 00:10:44,086 Five minutes gone, 25 to go, yes? 249 00:10:44,087 --> 00:10:46,091 - Cole, what did you grab? - Um, I grabbed halibut, chef. 250 00:10:46,092 --> 00:10:47,961 - Nice. - I'm gonna do like a corn broth. 251 00:10:47,962 --> 00:10:49,733 So how will you incorporate the beer? 252 00:10:49,833 --> 00:10:52,369 Inside of the corn broth with the cream. 253 00:10:52,370 --> 00:10:55,977 Nice. Make sure you reduce that, and get some strength in there. 254 00:10:55,978 --> 00:10:57,615 Let's go, ladies. We got this. Come on. 255 00:10:57,715 --> 00:10:58,984 Is there a whisk, chef, somewhere? 256 00:10:59,117 --> 00:11:00,586 - What do you need? - A whisk. 257 00:11:00,587 --> 00:11:02,724 - Turn around. Behind you. Boom. - Oh! 258 00:11:02,725 --> 00:11:04,161 There you go. Tell me what you're doing. 259 00:11:04,261 --> 00:11:07,134 Uh, chef, I'm making a German pancake 260 00:11:07,267 --> 00:11:10,708 that's gonna be stuffed with, uh, this goat stew, chef. 261 00:11:10,841 --> 00:11:12,376 - Love that idea. - Feeling creative. 262 00:11:12,377 --> 00:11:15,016 I got a cherry beer, just something sweet. 263 00:11:15,116 --> 00:11:17,152 How are you gonna incorporate the cherry beer? 264 00:11:17,153 --> 00:11:19,625 Marinating the goat in that right now, chef, 265 00:11:19,725 --> 00:11:21,997 and just a beautiful, hearty stew, chef. 266 00:11:22,131 --> 00:11:24,034 Love that. How thick do you want this? 267 00:11:24,135 --> 00:11:26,138 You don't want it too thick. Otherwise it'll get all gummy. 268 00:11:26,272 --> 00:11:28,176 - That's perfect, yeah. - There you go. Good. 269 00:11:28,276 --> 00:11:30,312 - Thank you, chef. - Love the idea. Be careful 270 00:11:30,413 --> 00:11:33,119 on that cherry beer. It's sweet and sour, and a little bitter. 271 00:11:33,219 --> 00:11:34,889 Yes, chef. 272 00:11:34,890 --> 00:11:36,927 Doing anything else with that cherry beer? 273 00:11:37,027 --> 00:11:39,164 - Yeah, a sauce, a reduction. - Nice. Smart, smart. 274 00:11:39,298 --> 00:11:42,036 I think the mentors really admire when you take risks, 275 00:11:42,037 --> 00:11:45,777 and I know German pancake has never been done. I'm fired up! 276 00:11:45,778 --> 00:11:47,649 Oh, this is gonna be so good! 277 00:11:50,320 --> 00:11:52,625 - Right. What did you grab? - I grabbed the haddock, 278 00:11:52,725 --> 00:11:55,329 and, uh, I'm gonna marinate it for a second. 279 00:11:55,330 --> 00:11:57,602 So you're gonna do, like, a beer-battered haddock? 280 00:11:57,702 --> 00:12:00,907 I'm not gonna do beer battered. I'm gonna keep it really clean, 281 00:12:01,007 --> 00:12:04,046 do a nice pasta with it, and I got my beurre blanc going. 282 00:12:04,047 --> 00:12:06,786 - So you got a nice beer sauce? - Yes, chef. 283 00:12:06,920 --> 00:12:09,558 Love that. Especially a beer beurre blanc. 284 00:12:09,659 --> 00:12:11,663 - Yes, chef. - Right, ladies. Nice to see 285 00:12:11,797 --> 00:12:13,667 the beer used in so many ways. 286 00:12:13,767 --> 00:12:16,806 Garnishes, garnishes. 287 00:12:16,807 --> 00:12:18,778 So tell me about the dish. What are you gonna do? 288 00:12:18,911 --> 00:12:21,047 So I'm gonna do a nice glazed venison filet, 289 00:12:21,048 --> 00:12:24,721 gonna do a gorgeous little stout and tomato sauce for my pasta. 290 00:12:24,722 --> 00:12:28,931 Pasta? Uh... okay. Get that really nice and seared 291 00:12:29,031 --> 00:12:31,100 - but not too harsh, yes? - Yes, chef. 292 00:12:31,101 --> 00:12:34,942 I just came off an elimination cook and dying to prove myself 293 00:12:34,943 --> 00:12:38,684 but I've never cooked venison in my whole life. 294 00:12:38,817 --> 00:12:41,455 I am just, like, scared -less. 295 00:12:45,731 --> 00:12:48,002 - Let's get this, team! - Come on, y'all. 296 00:12:48,102 --> 00:12:50,339 Okay, Danielle, what did we grab? 297 00:12:50,440 --> 00:12:53,713 Okay, so I've got parsnips, cherries, potatoes, duck breast, 298 00:12:53,814 --> 00:12:56,084 - a beautiful cherry lager. - Amazing. 299 00:12:56,085 --> 00:12:59,224 - Parsnip purée, love it. - Yes! Yes, yes, yes. 300 00:12:59,358 --> 00:13:02,095 I'ma do a beautiful cherry lager and caramelized cherry sauce. 301 00:13:02,096 --> 00:13:05,002 Beautiful. So you're gonna wanna get your beer starting 302 00:13:05,003 --> 00:13:06,606 to cook off back here as you continue to build your sauce. 303 00:13:06,706 --> 00:13:08,474 Okay. 304 00:13:08,475 --> 00:13:12,017 Keep going, Danielle. 305 00:13:12,117 --> 00:13:14,120 Where you at, Connor? What's your dish? 306 00:13:14,121 --> 00:13:15,891 A Glazed Chicken Thigh and Leg. I got it frenched. 307 00:13:15,992 --> 00:13:18,161 - Excellent. I love it. - Got my corn. 308 00:13:18,162 --> 00:13:20,300 - Gonna be a beautiful salsa. - Succotash? 309 00:13:20,400 --> 00:13:22,671 - Almost like a succotash. - Excellent. Mexican lager, 310 00:13:22,805 --> 00:13:24,742 which is so smart 'cos it goes really well with the succotash. 311 00:13:24,842 --> 00:13:26,846 California 101. 312 00:13:26,946 --> 00:13:28,883 Machete, how would I read your dish on the menu? 313 00:13:28,884 --> 00:13:31,989 Uh, a Seared New York Strip... 314 00:13:31,990 --> 00:13:34,160 uh, with a Guinness French onion soup. 315 00:13:34,161 --> 00:13:37,400 - Amazing, amazing. I love that. - Thank you, chef. 316 00:13:37,534 --> 00:13:40,407 There's this restaurant that my mom used to take me to as a kid, 317 00:13:40,541 --> 00:13:43,012 and they would make this awesome French onion soup. 318 00:13:43,145 --> 00:13:45,750 And they would have stout in it. Just this, like, homey feeling. 319 00:13:45,851 --> 00:13:47,888 My daddy taught me how to make steak 320 00:13:47,988 --> 00:13:49,926 so I got my both my parents' love in this dish 321 00:13:50,026 --> 00:13:52,296 and, just, I wanna showcase it out. 322 00:13:52,297 --> 00:13:54,434 After that, I'll just do a steak, put it on the side, 323 00:13:54,435 --> 00:13:56,672 get some beef tallow in there, and just gonna make it work. 324 00:13:56,673 --> 00:13:58,911 Incredible. That beef tallow has incredible flavor. 325 00:13:59,011 --> 00:14:00,178 You can get that cooking down with your onions. 326 00:14:00,179 --> 00:14:01,883 That's right. Cheers, chef. 327 00:14:03,887 --> 00:14:06,024 Guys, here comes the mid round! 328 00:14:06,124 --> 00:14:08,429 Who wants to play some beer pong? 329 00:14:08,563 --> 00:14:10,767 I've been playing beer pong since I was 14 years old 330 00:14:10,768 --> 00:14:12,704 but don't tell my parents that! 331 00:14:12,705 --> 00:14:15,911 Grab a ball. There's a different ingredient in each cup. 332 00:14:16,044 --> 00:14:18,817 Give it your best shot. You only get one. 333 00:14:18,917 --> 00:14:20,453 Let's go. What else is over there? 334 00:14:20,588 --> 00:14:23,358 Get behind the white line, guys. Go! Let's go, Danielle. 335 00:14:23,359 --> 00:14:27,067 Okay, these cups are huge. There's no way I can miss this. 336 00:14:27,167 --> 00:14:30,306 - Aw! - I still got nothing. Nothing! 337 00:14:30,307 --> 00:14:33,311 - Let's go, Connor. - So I've seen the bone marrow. 338 00:14:33,312 --> 00:14:37,053 I'm thinking, "Ooh. Instead of butter and that succotash..." 339 00:14:37,186 --> 00:14:41,062 Nice. That's yours. Let's go. Let's go, Machete. 340 00:14:41,195 --> 00:14:43,364 I knew which bucket I wanted but I was just shootin'. 341 00:14:43,365 --> 00:14:46,070 At this point, I don't know what I'm gettin'! 342 00:14:46,071 --> 00:14:48,343 - Aw! Kobe! - Yes! 343 00:14:48,443 --> 00:14:50,680 - What you get? - Uh, so, the smoked cheddar. 344 00:14:50,681 --> 00:14:52,450 Dude! Your dish comin' together! 345 00:14:52,451 --> 00:14:54,120 Come on! 346 00:14:54,121 --> 00:14:55,825 This ain't no new game to Chef Machete. 347 00:14:55,925 --> 00:14:58,362 I'm a beer pong king in Texas! 348 00:14:58,462 --> 00:15:00,567 Ladies, let's go! Here we go. Let's go. 349 00:15:00,701 --> 00:15:02,404 One bowl, one shot. 350 00:15:02,538 --> 00:15:04,240 Stand here. 351 00:15:04,341 --> 00:15:05,845 I do not have time to play beer pong 352 00:15:05,945 --> 00:15:07,180 in the middle of this challenge! 353 00:15:09,552 --> 00:15:10,821 Oh, well. 354 00:15:10,955 --> 00:15:13,225 Perfect. Let me go back to my dish! 355 00:15:13,226 --> 00:15:14,828 Oh, wait. I wanna see what we have. 356 00:15:14,829 --> 00:15:17,166 Let's go. Come on, let's go. 357 00:15:19,972 --> 00:15:21,975 Yeah-- Aw! 358 00:15:21,976 --> 00:15:23,880 I see bacon. It'll be specifically 359 00:15:23,980 --> 00:15:25,984 what I need for my dish. 360 00:15:25,985 --> 00:15:28,122 Yes! 361 00:15:28,222 --> 00:15:31,394 Yes! That's what I'm talkin' about! 362 00:15:31,395 --> 00:15:33,867 Grab! Grab! Grab! C'mon, take your time. 363 00:15:34,000 --> 00:15:35,870 Damn! Damn, damn. 364 00:15:35,871 --> 00:15:38,476 Okay, let me just slink back to my station! 365 00:15:38,577 --> 00:15:40,580 Let's have a go. 366 00:15:40,581 --> 00:15:41,448 Aw! 367 00:15:42,417 --> 00:15:43,886 Oh! 368 00:15:43,887 --> 00:15:46,993 Yeah..? Oh! Damn! 369 00:15:47,093 --> 00:15:48,763 Honestly, I didn't play enough beer pong growing up. 370 00:15:48,864 --> 00:15:51,268 Damn, damn, damn. 371 00:15:51,402 --> 00:15:53,874 Alright, gentlemen, who's up for a little game of beer pong? 372 00:15:54,007 --> 00:15:56,846 I'm down for that! Oh, man! 373 00:15:56,947 --> 00:15:59,686 The basement's like a frat house right now - beer pong balls 374 00:15:59,786 --> 00:16:02,456 scattered across the floor, smell of beer in the air. 375 00:16:02,457 --> 00:16:04,594 Hopefully the cops don't have to get called! 376 00:16:04,595 --> 00:16:06,432 Back to the line. Back to the line. 377 00:16:06,566 --> 00:16:09,904 Aw, Jared, you're off! Let's go! There it is. 378 00:16:09,905 --> 00:16:11,407 - I'm out. - Darian, what's up? 379 00:16:11,408 --> 00:16:13,881 Pomegranate molasses, man. I'm like, "You know what?" 380 00:16:14,014 --> 00:16:14,615 I'ma tie my dish together with this. 381 00:16:17,286 --> 00:16:19,457 Oh, there you go! What you got? 382 00:16:19,458 --> 00:16:21,897 I got pomegranate molasses. I'm the only one who made my shot! 383 00:16:21,997 --> 00:16:23,399 One shot. 384 00:16:27,440 --> 00:16:29,912 All these balls still dropping round. 385 00:16:30,012 --> 00:16:32,317 Who's doing that? Hey, Richard? 386 00:16:32,417 --> 00:16:33,954 Here's to the boys in the basement, 387 00:16:34,054 --> 00:16:36,057 rocking it out one more time! 388 00:16:36,191 --> 00:16:38,496 Seriously?! 389 00:16:38,597 --> 00:16:41,368 Blaise! Honestly, what is he doing? 390 00:16:45,577 --> 00:16:48,949 Guys, halfway down! Alright. Vision coming to life? 391 00:16:48,950 --> 00:16:50,787 - I want it to have a glazy-- - Syrup-y? 392 00:16:50,921 --> 00:16:54,194 - Yeah. - So wanna caramelize some sugar. 393 00:16:54,328 --> 00:16:57,499 White sugar will give you that nice background caramelization. 394 00:16:57,500 --> 00:16:59,470 - Got it. - Right. So get another pan. 395 00:16:59,471 --> 00:17:02,343 Yes. The sauce is really where this dish 396 00:17:02,443 --> 00:17:05,248 lives and dies, and I'm confused at this point. 397 00:17:05,249 --> 00:17:07,252 Yeah. Be careful. You wanna add some stock to kind of... 398 00:17:07,253 --> 00:17:09,390 - See how it's breaking? - Yes! Yes! 399 00:17:09,391 --> 00:17:11,360 So you wanna add some chicken stock to that. 400 00:17:11,361 --> 00:17:13,533 Okay, you wanna take the time out next time, okay? 401 00:17:13,534 --> 00:17:16,806 I'm getting confused, and I wanna be in control of my dish. 402 00:17:16,940 --> 00:17:18,375 - Get your pan turned on. - Yes. 403 00:17:18,376 --> 00:17:21,114 - Pan's not on. - Okay. Oh my God! 404 00:17:21,214 --> 00:17:23,986 I have never in my life made a sauce in four pans. 405 00:17:23,987 --> 00:17:27,093 I don't know where to go next. 406 00:17:27,227 --> 00:17:28,963 Organize yourself. Did you taste this? 407 00:17:28,964 --> 00:17:31,267 Not yet. Everything I touched 408 00:17:31,268 --> 00:17:33,640 was not how it should be done. 409 00:17:33,740 --> 00:17:36,377 You normally wanna add the butter at the very end, okay? 410 00:17:36,378 --> 00:17:38,649 Dice some butter down because you're gonna wanna get that-- 411 00:17:38,783 --> 00:17:41,321 Girl, I got it! I got it! You're gettin' in my head! 412 00:17:48,537 --> 00:17:50,673 Dice some butter down because you're gonna wanna get that-- 413 00:17:50,674 --> 00:17:53,845 Girl, I got it! I got it! You're gettin' in my head! 414 00:17:53,846 --> 00:17:55,383 Immediately, like, you wanna 415 00:17:55,483 --> 00:17:56,752 just take the words back. You're like, "Nooo!" 416 00:17:59,257 --> 00:18:01,262 That's my... that's my job, is to help you. 417 00:18:01,395 --> 00:18:03,399 - I know, I know, I'm-- - So you're very close, right? 418 00:18:03,534 --> 00:18:05,571 - Try to get some fat in there. - Okay. 419 00:18:05,671 --> 00:18:08,877 Danielle, she's got this sort of wildness about her, in a way, 420 00:18:08,977 --> 00:18:10,713 and so I'm trying to hone her in 421 00:18:10,714 --> 00:18:12,551 and really make sure that we're communicating well. 422 00:18:12,684 --> 00:18:14,921 All I want you to do is win. I really do. 423 00:18:14,922 --> 00:18:17,158 - Chef Arrington? - Yes, ma'am? 424 00:18:17,159 --> 00:18:19,129 The plan is to get everything in the same pan? 425 00:18:19,130 --> 00:18:21,434 Exactly. Make sure you taste it and you're happy with it, okay? 426 00:18:21,435 --> 00:18:23,874 Okay. Okay, you got this. 427 00:18:24,007 --> 00:18:27,279 You got this. You can do this. 428 00:18:27,380 --> 00:18:29,752 Eleven minutes to go, guys! 429 00:18:29,852 --> 00:18:32,089 Where you at, Connor? 430 00:18:32,090 --> 00:18:34,427 Getting this glaze goin'. Just gonna start reducing my beer. 431 00:18:34,528 --> 00:18:37,199 Yep. Definitely. You got bone marrow! Love it. 432 00:18:37,200 --> 00:18:39,171 - I'ma do a bone marrow butter. - Yeah. 433 00:18:39,271 --> 00:18:41,441 Got my corn. Just max umami. 434 00:18:41,575 --> 00:18:43,079 Scraping that bone marrow out into succotash? 435 00:18:43,179 --> 00:18:45,917 - Yes. Let's get it. - Yep. 436 00:18:46,051 --> 00:18:48,354 Machete, is the vision coming to life? 437 00:18:48,355 --> 00:18:50,760 Vision coming there, chef. I got this smoked cheddar, 438 00:18:50,761 --> 00:18:53,330 got a little parm. Right now, I'm getting those onions 439 00:18:53,331 --> 00:18:55,503 nice and caramelized. I got a balsamic stout reduction 440 00:18:55,603 --> 00:18:57,641 over here for the steak. So glaze, glaze, glaze! 441 00:18:57,775 --> 00:18:59,077 So smart. 442 00:19:01,348 --> 00:19:03,318 Gabrielle, you reduced the beer down in here, yes? 443 00:19:03,452 --> 00:19:05,190 - Yes, chef. - Good. Any salt in here? 444 00:19:05,323 --> 00:19:06,358 I have not salted it yet. 445 00:19:09,430 --> 00:19:10,934 That pancake is just starting to rise now, okay? 446 00:19:11,067 --> 00:19:12,938 Okay. Thank you, chef. 447 00:19:13,038 --> 00:19:14,642 What do you get with the beer pong? 448 00:19:14,742 --> 00:19:17,781 - I got bacon, chef. - What are you gonna do with it? 449 00:19:17,882 --> 00:19:20,954 I'm gonna crisp it up and add it into the stew at the end... 450 00:19:21,087 --> 00:19:23,224 - Good. - ...for a little bit of crisp. 451 00:19:23,225 --> 00:19:25,830 A little salt and sweet. It's like taking this stew 452 00:19:25,831 --> 00:19:27,534 to the next level. 453 00:19:27,634 --> 00:19:30,472 Nine minutes to go, okay? 454 00:19:30,473 --> 00:19:33,111 Time management. Stay nice and clear, yes? 455 00:19:33,112 --> 00:19:34,981 I don't wanna do any more weird . 456 00:19:34,982 --> 00:19:35,717 I did that last cook. 457 00:19:38,623 --> 00:19:40,759 - Beautiful. - I'm getting my calamari rings 458 00:19:40,760 --> 00:19:43,064 out of the fryer and I need these things to show out. 459 00:19:43,165 --> 00:19:45,268 Looks good, dude. Almost looks like an onion ring. 460 00:19:45,269 --> 00:19:46,438 Oh, yeah. Let's, let's taste it. 461 00:19:48,543 --> 00:19:50,547 - You like it? - Tastes good. 462 00:19:50,647 --> 00:19:53,251 Alright, let's go. Okay, so now it's the two sauces. 463 00:19:53,252 --> 00:19:56,257 - Let's go, baby! - Beautiful. Reduce, reduce! 464 00:19:56,258 --> 00:19:57,993 Darian, what do we got going on over here? 465 00:19:57,994 --> 00:19:59,798 So I got the potatoes goin'. 466 00:19:59,898 --> 00:20:02,137 - Okay. - I got my dredge going as well. 467 00:20:02,270 --> 00:20:05,544 Okay. So it's gonna be crispy livers on top? 468 00:20:05,644 --> 00:20:07,514 - Yes, chef. Yes, chef. - Not too much batter, right? 469 00:20:07,614 --> 00:20:09,918 - Yes, chef. - And then over here, 470 00:20:09,919 --> 00:20:13,125 maybe a little salt in that stew, a little bit more salt. 471 00:20:13,225 --> 00:20:15,396 - Okay. - What you get in the mid round? 472 00:20:15,531 --> 00:20:17,400 'Cos you're the only one that plays good beer pong! 473 00:20:17,534 --> 00:20:19,271 So I got the pomegranate molasses, 474 00:20:19,371 --> 00:20:21,675 that nice depth of flavor. 475 00:20:21,809 --> 00:20:24,548 Dude, I like that. Pomegranate with the bitter beer. By the way 476 00:20:24,649 --> 00:20:27,452 they play a lot of beer pong at Buffalo Bills games or what? 477 00:20:27,453 --> 00:20:30,893 Oh, God! You know the Bills Mafia, it's crazy, man. 478 00:20:33,131 --> 00:20:33,900 Five minutes to go. 479 00:20:38,543 --> 00:20:41,582 Amber? Let it rest before you slice that. 480 00:20:41,583 --> 00:20:44,421 I'm deciding not to cut the venison but I'm not gonna know 481 00:20:44,522 --> 00:20:47,026 how well it's cooked until the mentors cut it open. 482 00:20:47,160 --> 00:20:48,328 It's risky, and it's a little scary! 483 00:20:48,429 --> 00:20:49,665 Okay. 484 00:20:54,542 --> 00:20:56,879 We comin' for you, Ramsay! 485 00:20:56,979 --> 00:20:59,350 I'm here , Machete! I'm trembling in my boots, man! 486 00:20:59,351 --> 00:21:01,354 Wow! 487 00:21:01,355 --> 00:21:03,760 They are cocky! 488 00:21:03,860 --> 00:21:05,730 - Alright, alright. - Tiny bit. 489 00:21:05,731 --> 00:21:07,967 - How 'bout it? - Ooh! Wow, that's happy! 490 00:21:07,968 --> 00:21:09,471 - That's happy? - Yeah. 491 00:21:09,572 --> 00:21:12,008 - Lookin' hoppy? - It's lookin' hoppy! 492 00:21:12,009 --> 00:21:14,046 - Lookin' hoppy! Okay, dad jokes! - Lookin' hoppy over here! 493 00:21:16,451 --> 00:21:18,722 Darian, you got this beautiful goulash stew, 494 00:21:18,723 --> 00:21:20,191 and the flavor of the stew - you like it? 495 00:21:20,192 --> 00:21:23,365 Yes, chef. 496 00:21:23,465 --> 00:21:25,903 Okay, it's a little spi-- Where's the spice coming from? 497 00:21:26,004 --> 00:21:28,743 - I put some habanero in there. - Okay. It's pretty spicy, yeah? 498 00:21:28,843 --> 00:21:31,381 - Like, on the edge of spicy. - Yes, chef. 499 00:21:31,481 --> 00:21:33,653 - Time check! - Eyes on a torch, anyone? 500 00:21:33,754 --> 00:21:35,889 There's no torch down here, Christian. 501 00:21:35,890 --> 00:21:37,894 If I was on the top floor, I'd instantly grab a torch 502 00:21:37,895 --> 00:21:40,199 and just get that color on there. But I don't got that. 503 00:21:40,299 --> 00:21:42,403 Guys, let's go. Let's pick it up. Pick up the pace. 504 00:21:42,504 --> 00:21:44,474 Let's get some color on this bad boy. 505 00:21:44,575 --> 00:21:48,382 Dude, you're a genius, bro! Dude, can you do that? 506 00:21:48,482 --> 00:21:50,520 - Do what we gotta do. - I love it, I love it. 507 00:21:50,620 --> 00:21:53,491 I pray to God that this adds some color to my potatoes! 508 00:21:53,626 --> 00:21:56,665 Two minutes remain. It's time to plate, guys. It's time to plate. 509 00:21:56,666 --> 00:21:59,404 Keep it dead center, Jared. Nice and tight. 510 00:21:59,505 --> 00:22:01,509 Platform's on the move. Come on! Start plating. 511 00:22:01,609 --> 00:22:03,645 Make sure that plate's clean. 512 00:22:03,646 --> 00:22:05,683 Connor, got the glaze on your chicken? 513 00:22:05,684 --> 00:22:07,621 - Yeah. - Nice elevated dish, right? 514 00:22:09,558 --> 00:22:11,695 Turn and burn! Get it on that now. Now! 515 00:22:13,132 --> 00:22:14,835 Hot! Coming out. Hot! 516 00:22:17,340 --> 00:22:19,477 Man! Quick, quick, quick. 517 00:22:21,415 --> 00:22:23,117 Gotta go. Gotta go. Gotta go. Gotta go. 518 00:22:25,690 --> 00:22:27,494 The platform has arrived, gentlemen. 519 00:22:29,932 --> 00:22:33,038 Bring it together right now. Let's go, let's go. 520 00:22:33,138 --> 00:22:35,143 Okay? Jared, let's go, dude! 521 00:22:37,280 --> 00:22:39,551 Aw, yeah! 522 00:22:39,652 --> 00:22:42,288 - Basement to the top, yes? - Let's go. 523 00:22:42,289 --> 00:22:45,597 Platform's here. Let's go, ladies. 524 00:22:45,697 --> 00:22:47,467 - Platform's here, ladies. - Middle floor, let's go. 525 00:22:47,568 --> 00:22:49,270 Well done! We are not missing that platform. 526 00:22:49,370 --> 00:22:51,275 Beautiful! 527 00:22:51,408 --> 00:22:53,813 You did it, girl. Well done! Come on! Well done. 528 00:22:53,913 --> 00:22:56,285 Platform's here, guys! 529 00:22:56,418 --> 00:22:58,420 Let's go! Connor? Let's go. 530 00:22:58,421 --> 00:23:00,593 Let's go. Let's go. Let's go. Let's go. 531 00:23:00,594 --> 00:23:03,599 Let's go, Connor?! Connor, please! Let's get it on! 532 00:23:06,839 --> 00:23:09,344 Need a beer after that cook. Let me tell you that! 533 00:23:09,444 --> 00:23:10,813 - Good job. - My boy! 534 00:23:22,470 --> 00:23:25,342 Oh my goodness. Wow. 535 00:23:25,343 --> 00:23:27,046 Oh my goodness me! 536 00:23:29,417 --> 00:23:31,856 It is such a good thing that the ten of you 537 00:23:31,990 --> 00:23:36,497 are such talented chefs because most of you suck at beer pong. 538 00:23:36,498 --> 00:23:39,035 What happened? 539 00:23:39,036 --> 00:23:41,876 I gotta be half drunk, chef! 540 00:23:42,010 --> 00:23:43,912 Right. Shall we start with the top level? 541 00:23:43,913 --> 00:23:46,618 - Top level. - How was it up there by the way? 542 00:23:46,719 --> 00:23:48,388 - You haven't been for a while. - Great to be back! Really nice. 543 00:23:48,389 --> 00:23:50,358 Amazing. 544 00:23:50,459 --> 00:23:52,530 Really beautiful to see the team there. 545 00:23:52,630 --> 00:23:56,471 Okay. First up we have a Balsamic Glazed New York Strip 546 00:23:56,572 --> 00:23:59,275 with a stout French onion soup. 547 00:23:59,276 --> 00:24:04,152 And this chef grabbed smoked cheddar in the beer pong. 548 00:24:04,153 --> 00:24:06,492 Onion soup first. Beautiful use of the beer, 549 00:24:06,626 --> 00:24:08,362 beautifully caramelized, flavor is extraordinary, 550 00:24:08,495 --> 00:24:10,366 and I love the steak. 551 00:24:10,499 --> 00:24:12,370 This is a Top Level presentation for sure. 552 00:24:12,470 --> 00:24:14,541 Steak is cooked perfectly. 553 00:24:14,641 --> 00:24:16,678 Maybe a little more sweetness I'd like with this dish. 554 00:24:16,679 --> 00:24:18,783 I think it's a really smart grab, using the stout 555 00:24:18,884 --> 00:24:22,523 and turning that into a French onion-inspired dish. Great job. 556 00:24:22,524 --> 00:24:26,531 Okay, next up we have Seared Duck Breast 557 00:24:26,532 --> 00:24:29,103 with a parsnip purée and a cherry beer glaze. 558 00:24:32,678 --> 00:24:34,648 I take it this person knows how to cook duck 559 00:24:34,748 --> 00:24:36,652 'cos it's just perfect. Caramelized. 560 00:24:36,786 --> 00:24:38,656 There's no raw fat and it's beautiful. 561 00:24:38,756 --> 00:24:40,560 Parsnip and apple - perfect combination. 562 00:24:40,660 --> 00:24:42,831 Bistro cooking at its absolute best. 563 00:24:42,931 --> 00:24:45,069 Just works well with the cherries. The parsnips 564 00:24:45,202 --> 00:24:47,674 with the winter spices work. It's missing a garnish 565 00:24:47,808 --> 00:24:49,844 one other element - but it's really well done. 566 00:24:49,845 --> 00:24:52,150 - Okay, next up we have... - Wow. 567 00:24:52,283 --> 00:24:54,954 ...a Lager Glazed Chicken 568 00:24:54,955 --> 00:24:58,696 with a charred corn and bone marrow succotash. 569 00:24:58,829 --> 00:25:01,435 There's beer used in two forms - the sauce on the bottom, 570 00:25:01,536 --> 00:25:03,672 and then it's served glazed on the chicken. 571 00:25:03,673 --> 00:25:05,576 Where did the bone marrow come in? 572 00:25:05,577 --> 00:25:07,614 It came off of the beer pong grab. 573 00:25:09,150 --> 00:25:11,721 Beer pong bone marrow! 574 00:25:11,722 --> 00:25:14,962 Wow. Uh... delicious. I mean, with a capital D. 575 00:25:15,095 --> 00:25:17,834 That bone marrow with the beer and the succotash, 576 00:25:17,934 --> 00:25:20,573 you just wanna open your mouth and let it all drizzle in there. 577 00:25:20,707 --> 00:25:22,442 Great cook on the chicken. It's sweet. It's sour. 578 00:25:22,443 --> 00:25:24,581 Really good. Wow. 579 00:25:24,714 --> 00:25:27,285 I needed more beer pong, I guess, in my world coming up 580 00:25:27,286 --> 00:25:30,025 as a cook because the bone marrow really ties it together. 581 00:25:30,125 --> 00:25:31,863 A little bit more sweetness maybe on the glaze 582 00:25:31,963 --> 00:25:34,000 but that's a Top Level chicken dish. 583 00:25:34,100 --> 00:25:36,136 - It's really good. - Going back for a second bite. 584 00:25:36,137 --> 00:25:38,140 - As you should. - When I see Richard go back 585 00:25:38,141 --> 00:25:40,211 for a second bite, it means it's going on his menu! 586 00:25:43,018 --> 00:25:45,757 Shall we come to the middle? First up... 587 00:25:45,857 --> 00:25:49,898 this is a venison with a stout and tomato pasta 588 00:25:49,999 --> 00:25:53,004 with caramelized onions on top as well. 589 00:25:53,138 --> 00:25:56,443 Yeah, the venison is cooked extremely well. 590 00:25:56,444 --> 00:25:58,915 The rest of the dish, to me, is a little incohesive. 591 00:25:58,916 --> 00:26:01,789 I don't know where the original idea is. Not an Italian dish. 592 00:26:01,889 --> 00:26:04,660 Is it a southern dish, with the braised greens? 593 00:26:04,661 --> 00:26:06,931 It's just a little all over the place for me. 594 00:26:06,932 --> 00:26:09,203 The texture of the pasta is nailed, absolutely. 595 00:26:09,303 --> 00:26:10,773 Venison cooked beautifully. 596 00:26:10,774 --> 00:26:13,178 Swiss chard is slightly undercooked, 597 00:26:13,278 --> 00:26:15,750 and I'm sort of searching for the through line or storyline 598 00:26:15,751 --> 00:26:17,085 to make all the components work on the dish. 599 00:26:18,623 --> 00:26:20,526 Next up... 600 00:26:20,626 --> 00:26:23,633 this is a Pan Fried Haddock 601 00:26:23,767 --> 00:26:27,205 over pasta with a pilsner beurre blanc 602 00:26:27,206 --> 00:26:32,049 and then crispy fried onions in a light beer curry batter. 603 00:26:32,149 --> 00:26:34,789 I like this idea of a lighter-flavored beer 604 00:26:34,922 --> 00:26:37,659 sort of functioning as white wine in a beurre blanc. 605 00:26:37,660 --> 00:26:39,397 I do wish it had a little bit more sweetness. 606 00:26:39,497 --> 00:26:41,802 It's a little bit bitter. 607 00:26:41,902 --> 00:26:44,508 I love that we used beer twice here, especially in the batter 608 00:26:44,608 --> 00:26:46,611 and in that beurre blanc which is tricky to do. 609 00:26:46,612 --> 00:26:50,386 I love the onion rings and the spice. Just lifts the haddock. 610 00:26:50,520 --> 00:26:52,791 Okay, next up... 611 00:26:52,891 --> 00:26:55,696 this is a Pan-seared Halibut this time 612 00:26:55,697 --> 00:26:58,467 with a lager corn velouté 613 00:26:58,468 --> 00:27:00,840 finished with little kernels of corn, that's toasted, 614 00:27:00,841 --> 00:27:03,679 and some nicely seasoned chips. 615 00:27:03,779 --> 00:27:07,118 Super clever way to use the beer in a velouté. 616 00:27:07,119 --> 00:27:09,624 I mentioned that things have been bitter 617 00:27:09,625 --> 00:27:12,663 but the sweetness of the corn really offsets the bitterness. 618 00:27:12,664 --> 00:27:15,970 I think the sauce is really one of the most beautiful components 619 00:27:16,070 --> 00:27:19,076 of this dish that pairs so lovely with halibut. 620 00:27:19,210 --> 00:27:22,816 I love the harmony of this dish, the clever usage of the beer. 621 00:27:22,817 --> 00:27:24,954 It's sweet, it's tart, and it goes brilliantly well 622 00:27:24,955 --> 00:27:27,359 with the halibut. Lastly... 623 00:27:27,360 --> 00:27:31,969 this is a Cherry Lager Goat Stew on top of a German pancake, 624 00:27:32,069 --> 00:27:36,879 and we got smoked bacon on the mid round beer pong. 625 00:27:36,979 --> 00:27:39,350 Yeah, this is... super fascinating to look at. 626 00:27:42,958 --> 00:27:45,730 Yeah, I mean, I would never have done this dish but 627 00:27:45,830 --> 00:27:48,000 this stew is just really textbook sound home cooking. 628 00:27:48,001 --> 00:27:49,705 It's just really beautiful cooking 629 00:27:49,805 --> 00:27:51,709 and really smart using the bacon. 630 00:27:51,809 --> 00:27:54,747 This is a restaurant-worthy dish. 631 00:27:54,748 --> 00:27:58,755 Yes! Yes! I wanna take this energy and keep going! 632 00:27:58,756 --> 00:28:00,726 I had fun. I feel confident. 633 00:28:00,827 --> 00:28:04,566 Aw! Mwah! Perfect. 634 00:28:04,567 --> 00:28:07,405 Shall we go, uh, down in the basement, Richard, please? 635 00:28:07,406 --> 00:28:10,145 - Sure, let's. Good day for it. - Let's go. Thank you. 636 00:28:10,246 --> 00:28:13,519 Start right here. First up, this is an IPA Battered Squid 637 00:28:13,619 --> 00:28:15,154 with a spicy chorizo hash. 638 00:28:15,155 --> 00:28:17,894 And this dish used a tropical IPA in the batter. 639 00:28:18,027 --> 00:28:21,802 Very difficult not to overcook the squid 640 00:28:21,902 --> 00:28:24,272 but it's just tender and delicious, 641 00:28:24,273 --> 00:28:27,012 A real smart use of the beer. Bit more color on the potatoes. 642 00:28:27,013 --> 00:28:29,417 They were just a bit slimy 'cos they weren't cooked enough. 643 00:28:29,518 --> 00:28:32,288 I love the salty notes that are coming from the chorizo, 644 00:28:32,289 --> 00:28:35,060 that tastes like there's some fatty, um, chorizo flavor 645 00:28:35,061 --> 00:28:36,766 in the aioli as well. Great job. 646 00:28:36,899 --> 00:28:39,671 I mean, it's beer day. 647 00:28:39,771 --> 00:28:41,776 It was something that I needed to show out on, 648 00:28:41,876 --> 00:28:45,649 and to hear them say that I did that is huge. 649 00:28:45,650 --> 00:28:47,653 Okay, next up we have 650 00:28:47,754 --> 00:28:49,825 a Pilsner Corned Beef Shepherd's Pie, 651 00:28:49,925 --> 00:28:52,664 a little bit of spice from some gochujang, 652 00:28:52,764 --> 00:28:54,133 and a vol-au-vent topping. 653 00:28:56,037 --> 00:28:59,410 Corned beef - not an easy grab 654 00:28:59,511 --> 00:29:02,049 but this is delicious. 655 00:29:02,149 --> 00:29:07,359 Cheap $2 can elevated to a $10 bistro dish. Really smart. 656 00:29:07,360 --> 00:29:10,799 Using the gochujang as a depth of flavor in the canned beef 657 00:29:10,800 --> 00:29:12,937 to sort of hide the flavor of it is incredible. 658 00:29:13,038 --> 00:29:14,975 The mash - beautiful. And the texture 659 00:29:15,075 --> 00:29:17,012 coming off the puff pastry - amazing. 660 00:29:18,816 --> 00:29:23,858 Next up we have a Spicy Goulash 661 00:29:23,859 --> 00:29:27,498 with crispy chicken livers and rosemary salt. 662 00:29:27,499 --> 00:29:30,205 This chef got the pomegranate molasses in the beer pong 663 00:29:30,305 --> 00:29:33,211 and this dish used a stout to flavor the goulash. 664 00:29:33,345 --> 00:29:36,083 Tough to get this one right. The actual goulash is delicious. 665 00:29:36,217 --> 00:29:39,088 Let's get that clear. But the breading a little bit too thick 666 00:29:39,089 --> 00:29:40,959 and the livers are just a tad overcooked. 667 00:29:40,960 --> 00:29:44,100 And it's bloody hot and spicy. 668 00:29:44,200 --> 00:29:47,004 Uh, well done, all of you, seriously. Have a chat, 669 00:29:47,005 --> 00:29:48,441 grab a beer. We'll be back in a moment, please. Thank you. 670 00:29:49,711 --> 00:29:51,146 Man! 671 00:29:51,147 --> 00:29:53,719 - Take a deep breath. - Yeah. 672 00:29:53,819 --> 00:29:56,156 I've got to go to the top floor first. 673 00:29:56,157 --> 00:29:59,130 It was a good day. Let's call it what it is. I mean, great job. 674 00:29:59,230 --> 00:30:01,534 That bone marrow dish with the grilled chicken. Amazing. 675 00:30:01,535 --> 00:30:05,008 If something green was on that duck... that's top-notch. 676 00:30:05,109 --> 00:30:07,246 Toss one of those ping pong balls up for any three of them. 677 00:30:07,379 --> 00:30:09,985 - They're all really good. - I agree. So we're done, right? 678 00:30:10,085 --> 00:30:12,023 - Thanks! - Get back here! 679 00:30:12,123 --> 00:30:14,059 - Oh my God! - Come on. We got this. 680 00:30:16,599 --> 00:30:18,401 Basement, Blais? 681 00:30:18,536 --> 00:30:21,040 The Corned Beef Shepherd's Pie, the canned corned beef! 682 00:30:21,140 --> 00:30:23,579 - Beautiful play on a classic. - I grew up eating corned beef. 683 00:30:23,679 --> 00:30:25,883 Would you say the goat was the best dish of the night? 684 00:30:26,016 --> 00:30:27,887 - Absolutely not! - It was exceptional. 685 00:30:27,988 --> 00:30:29,892 Braising goat... Guys, half an hour! 686 00:30:29,992 --> 00:30:33,196 Chicken Bone Marrow is the best dish of the day. Easily. 687 00:30:33,197 --> 00:30:37,005 The goat is the best dish. You saw that pancake bake. 688 00:30:37,006 --> 00:30:39,143 Well, I'm going to defend the goat. 689 00:30:39,277 --> 00:30:42,783 Being a GOAT, I want a defend a goat! So... 690 00:30:42,784 --> 00:30:44,187 I really pushed myself today. 691 00:30:44,287 --> 00:30:46,190 I think it's the hardest one to execute, 692 00:30:46,290 --> 00:30:48,629 and this chef did a great job of executing it 693 00:30:48,763 --> 00:30:49,998 but, to me, it wasn't the best dish. 694 00:30:51,902 --> 00:30:53,104 Here we go. 695 00:30:58,047 --> 00:31:00,318 This was a tough debate 696 00:31:00,418 --> 00:31:03,324 but we all came to a consensus, and there was one dish 697 00:31:03,424 --> 00:31:05,529 that had the edge over... everybody. 698 00:31:08,334 --> 00:31:11,074 The winning dish tonight, earning safety for their team 699 00:31:11,174 --> 00:31:13,546 and automatic right to cook in that top flight kitchen 700 00:31:13,646 --> 00:31:15,281 next time round was cooked by... 701 00:31:25,468 --> 00:31:28,675 The winning dish tonight, earning safety for their team, 702 00:31:28,809 --> 00:31:30,713 was cooked by... 703 00:31:33,986 --> 00:31:35,989 ...Connor. Congratulations. Well done. 704 00:31:35,990 --> 00:31:37,425 That's my boy! 705 00:31:39,363 --> 00:31:43,003 I'm shocked. I'm genuinely shocked. 706 00:31:43,004 --> 00:31:45,075 Man, I put my heart on that dish. 707 00:31:45,209 --> 00:31:47,079 Team Arrington, well done. 708 00:31:47,213 --> 00:31:48,948 - Good job, Connor. - Thank you, chef. 709 00:31:48,949 --> 00:31:51,353 Good job, team! Team Arrington in the house! 710 00:31:51,354 --> 00:31:54,227 - Up! Let's go. - Please head back to the lounge. 711 00:31:54,360 --> 00:31:56,096 - Good luck, y'all. - Enjoy yourself. Good job. 712 00:31:56,097 --> 00:31:59,136 Let's go! 713 00:31:59,236 --> 00:32:01,240 Back to back, just like the Lakers. You know how we do - 714 00:32:01,340 --> 00:32:04,013 when we win, we double up so... let's get it. 715 00:32:06,752 --> 00:32:07,988 Whoa! 716 00:32:10,526 --> 00:32:14,868 Okay. Gordon? Richard? Please choose one member of your team 717 00:32:14,968 --> 00:32:16,571 to head into the elimination cook. 718 00:32:17,707 --> 00:32:19,209 This is tough. 719 00:32:21,381 --> 00:32:23,317 I do not want to lose a member of Team Ramsay. 720 00:32:27,259 --> 00:32:28,461 The individual I'm putting in... 721 00:32:30,767 --> 00:32:32,235 ...is... 722 00:32:32,970 --> 00:32:34,439 ...Amber. 723 00:32:35,877 --> 00:32:39,148 You got this. Head up. 724 00:32:39,149 --> 00:32:42,022 Okay. Richard, who will you be putting in 725 00:32:42,122 --> 00:32:44,359 to face off against Amber? 726 00:32:46,130 --> 00:32:48,467 Today I'm sending in... Darian. 727 00:32:48,468 --> 00:32:50,873 - I'm ready. - I know you are. 728 00:32:51,007 --> 00:32:52,042 Go up there and make it happen, Darian. 729 00:32:52,142 --> 00:32:54,280 Will do, baby. Let's go! 730 00:32:54,413 --> 00:32:57,052 Okay. Amber, Darian, for this elimination cook-off, 731 00:32:57,152 --> 00:32:59,624 we're moving up from beer... 732 00:32:59,724 --> 00:33:00,892 to bubbles 733 00:33:00,893 --> 00:33:03,431 as you create a dish 734 00:33:03,532 --> 00:33:06,337 using one of the most luxurious drinks on Earth... 735 00:33:07,774 --> 00:33:10,312 ...champagne. 736 00:33:10,412 --> 00:33:13,451 It's refined, right? It's elegant, beautiful. It's light. 737 00:33:13,585 --> 00:33:17,192 You'll have 25 minutes to create your champagne dish 738 00:33:17,292 --> 00:33:19,997 that will keep you in this competition. 739 00:33:19,998 --> 00:33:22,503 Please head to the elevator and I'll see you up there shortly. 740 00:33:22,603 --> 00:33:26,043 Uh, ladies? Support her, okay? Help her and support her. 741 00:33:26,177 --> 00:33:28,247 Darian, just be you, man. Just be you. 742 00:33:35,328 --> 00:33:38,501 - That's the winners' station! - Let's go. 743 00:33:38,602 --> 00:33:40,840 I'm gonna cook my ass off, like my life depends on it. 744 00:33:40,940 --> 00:33:42,275 Let's go, baby girl. 745 00:33:44,213 --> 00:33:46,350 - Eyes on the prize, Darian. - Yes, sir! 746 00:33:46,351 --> 00:33:48,488 If it's the last day I'm cooking, 747 00:33:48,622 --> 00:33:51,126 I'm gonna go all out. Game face on. Let's go. 748 00:33:53,097 --> 00:33:55,369 Hello. Hello! 749 00:33:55,503 --> 00:33:58,341 Hello, hello. Both of you, are you familiar 750 00:33:58,474 --> 00:34:00,210 - with cooking with champagne? - Yes, chef. 751 00:34:00,211 --> 00:34:02,249 - Awesome. Amber? - Oh, yes! 752 00:34:02,349 --> 00:34:04,486 Okay, so you know what you're working with, right? 753 00:34:04,621 --> 00:34:07,994 You have 25 minutes. This is to keep you in the competition. 754 00:34:08,094 --> 00:34:10,232 Cook like you want it, okay? 755 00:34:10,332 --> 00:34:12,368 Darian looks dialed. 756 00:34:12,369 --> 00:34:13,840 Amber too. She's been here before. 757 00:34:13,940 --> 00:34:16,110 - True. - Yeah, she's pumped. 758 00:34:16,210 --> 00:34:18,114 Hands on the elevator. Teams, cheer them on. 759 00:34:18,247 --> 00:34:19,551 - Oh, it's like that? - Oh! Whoa. 760 00:34:19,651 --> 00:34:22,121 - He's right in front of her! - Yes, he is! 761 00:34:22,122 --> 00:34:24,126 Oh, whatever you want. 762 00:34:24,259 --> 00:34:26,030 Elbow him out of the way! It's alright. 763 00:34:26,131 --> 00:34:27,734 Alright, guys, platform is on the move. 764 00:34:31,809 --> 00:34:34,245 Three, two, one! 765 00:34:34,246 --> 00:34:36,651 Go! Go! Go! 766 00:34:36,751 --> 00:34:40,258 - You have sole and turbot. - I would love to get the turbot. 767 00:34:40,392 --> 00:34:43,264 - Ooh! - Darian, what the hell?! 768 00:34:43,398 --> 00:34:45,268 Thought you're supposed to be a gentleman. Sole it is. 769 00:34:45,402 --> 00:34:47,907 Champagne. Grab champagne. 770 00:34:48,007 --> 00:34:49,878 Go! Go! Go! You have crab here. 771 00:34:49,978 --> 00:34:52,416 - Leeks here. - Yes, leeks! 772 00:34:52,550 --> 00:34:55,722 I make braised leeks all the time. I'm grabbing yuzu. 773 00:34:55,723 --> 00:34:58,595 That's gonna add so much flavor and brightness to my dish. 774 00:34:58,596 --> 00:35:00,665 Guys, ten seconds. There's beautiful chives here. 775 00:35:00,666 --> 00:35:02,169 Corn. Come on! 776 00:35:02,302 --> 00:35:04,305 I grab me some corn, cherry tomatoes. 777 00:35:04,306 --> 00:35:06,276 Beautiful caviar. 778 00:35:06,277 --> 00:35:09,316 Yo! Champagne and caviar, though? 779 00:35:09,317 --> 00:35:11,320 Like... beautiful combination. 780 00:35:15,128 --> 00:35:16,632 Guys, your 25 minutes starts right now. 781 00:35:20,439 --> 00:35:21,775 - What's in there? - Caviar. 782 00:35:24,113 --> 00:35:27,786 That's exciting! I didn't know he grabbed that. That's sick! 783 00:35:27,787 --> 00:35:29,089 - Amber. - Yes, chef? 784 00:35:29,190 --> 00:35:31,327 You have the sole. 785 00:35:31,460 --> 00:35:33,599 Yes. I just wanna get a nice little pan sear on it. 786 00:35:33,699 --> 00:35:35,368 What do you think you can do with the champagne? 787 00:35:35,468 --> 00:35:37,574 I would love to do, like, a fruity take 788 00:35:37,707 --> 00:35:40,445 - on a champagne beurre blanc. - Love that. 789 00:35:40,580 --> 00:35:43,184 Not my first time cooking with champagne in this competition. 790 00:35:43,317 --> 00:35:45,489 In the challenger, we had to break down a fish. 791 00:35:45,590 --> 00:35:47,192 I did a gorgeous tarragon champagne beurre blanc 792 00:35:47,293 --> 00:35:49,495 with my monkfish. 793 00:35:49,496 --> 00:35:52,068 Any of your sauce work, you wanna get ready now, right? 794 00:35:52,169 --> 00:35:53,204 That fish is gonna take no time at all. 795 00:35:53,338 --> 00:35:55,608 Open that bottle! 796 00:35:55,609 --> 00:35:57,647 - Let's crack it open. - That for me? 797 00:35:57,747 --> 00:35:59,784 I figured you guys wanted to party a little bit. You know? 798 00:35:59,885 --> 00:36:03,959 - Appreciate that! I knew it! - No! Come on, it's not for you! 799 00:36:04,092 --> 00:36:07,098 - She's sabering?! - No! She's not! 800 00:36:07,199 --> 00:36:09,268 So gangsta, chef! 801 00:36:09,269 --> 00:36:10,973 - There you are. - Thank you. 802 00:36:11,073 --> 00:36:12,341 Do you wanna put any butter in the potatoes? 803 00:36:12,342 --> 00:36:14,614 I'm just doing the sauce 804 00:36:14,747 --> 00:36:17,620 and then I can finish them off. Right now I'm doing this. 805 00:36:17,753 --> 00:36:20,257 This is a champagne challenge so we are gonna make sure 806 00:36:20,258 --> 00:36:21,961 that that champagne is in everything, honey! 807 00:36:27,540 --> 00:36:29,677 What are we thinking, chef? 808 00:36:29,678 --> 00:36:32,281 So I'm thinking Pan Roasted Turbot with sweet corn velouté. 809 00:36:32,282 --> 00:36:34,019 - Amazing. - With champagne. 810 00:36:34,120 --> 00:36:35,556 - Yes. - I got some reduction going on. 811 00:36:35,657 --> 00:36:37,392 Probably just roast those tomatoes up. 812 00:36:37,527 --> 00:36:39,297 Nice zucchini and squash for color. 813 00:36:39,397 --> 00:36:41,299 - I love that. - I love to cook with colors. 814 00:36:41,300 --> 00:36:44,373 - Awesome. Keep going. - Thank you, chef. 815 00:36:44,507 --> 00:36:46,845 Okay, guys, ten minutes down. You have 15 minutes to go. 816 00:36:48,849 --> 00:36:49,449 Let's go, Darian. 817 00:36:51,555 --> 00:36:54,025 Good job, Amber! Potatoes, potatoes... 818 00:36:54,026 --> 00:36:55,862 potatoes, chef! 819 00:36:55,863 --> 00:36:58,401 I have it right here. 820 00:36:58,535 --> 00:37:00,573 I feel like the first ten minutes just went by like that. 821 00:37:00,673 --> 00:37:03,311 I am cooking as fast as I possibly can 822 00:37:03,411 --> 00:37:05,816 without accidentally cutting off one of my fingers! 823 00:37:05,917 --> 00:37:08,688 Shallots, lemon, champagne. All you need in there right now. 824 00:37:08,689 --> 00:37:11,160 - What's that? - Just a little bit of vinegar 825 00:37:11,293 --> 00:37:13,196 - for acidity in the beginning. - Or the yuzu? 826 00:37:13,197 --> 00:37:15,703 - Oh, yuzu! - Yeah, the yuzu would be great. 827 00:37:15,803 --> 00:37:18,007 Four heads is better than one. I'm gonna listen to my girls. 828 00:37:18,107 --> 00:37:19,811 Let's start with the yuzu. 829 00:37:19,944 --> 00:37:23,284 Not too much. It's kinda strong. Yeah, it's really citrusy. 830 00:37:23,384 --> 00:37:25,288 Good. That's all you need! 831 00:37:25,388 --> 00:37:27,458 - Guys, we're halfway down! - Huh? 832 00:37:27,459 --> 00:37:29,763 Halfway down to secure your spot in this competition. 833 00:37:33,706 --> 00:37:36,344 - Beautiful, Amber. - Let me see your sauce. 834 00:37:36,444 --> 00:37:38,715 - Yes. Gorgeous. - Is this your roux? 835 00:37:38,716 --> 00:37:40,885 That's a sauce. I strained it already. 836 00:37:40,886 --> 00:37:42,956 You wanna be careful about viscosity in your sauce. 837 00:37:42,957 --> 00:37:44,325 See how it's breaking? 838 00:37:44,326 --> 00:37:46,362 No! 839 00:37:46,363 --> 00:37:48,334 The sauce is breaking. The sauce is breaking! 840 00:37:48,468 --> 00:37:52,743 Ooh, creamy. Now you're good. Shake it. 841 00:37:52,744 --> 00:37:55,048 Talk to me. How does that look? Consistency-wise? 842 00:37:55,181 --> 00:37:56,450 - Looking good, chef. - That's great. 843 00:37:56,585 --> 00:37:59,490 Guys, just under five minutes! 844 00:37:59,591 --> 00:38:01,561 - Drop the fish. - Drop the fish! 845 00:38:03,431 --> 00:38:05,067 - Is the pan hot? - The pan's hot. 846 00:38:05,068 --> 00:38:07,472 Okay, okay. Great. 847 00:38:07,574 --> 00:38:10,245 Let it do its thing. Don't touch it until it's ready to flip. 848 00:38:10,345 --> 00:38:12,783 Let's go! Hone your dish. 849 00:38:12,883 --> 00:38:15,956 I just know from experience of cooking fish, 850 00:38:16,056 --> 00:38:18,493 let it sit there, hard sear, 851 00:38:18,494 --> 00:38:21,100 and just kiss it next side, and take it out. 852 00:38:21,200 --> 00:38:22,703 Four minutes left, guys. 853 00:38:24,473 --> 00:38:26,376 How are your potatoes, chef? 854 00:38:26,377 --> 00:38:28,615 Make sure it's good. 855 00:38:28,715 --> 00:38:30,953 Two minutes! Come on, guys. Start plating! 856 00:38:32,623 --> 00:38:35,394 - Gorgeous, Amber. - Beautiful! 857 00:38:35,495 --> 00:38:37,498 That looks so good, chef! 858 00:38:37,499 --> 00:38:39,369 - Let's go. - Get all your garnish on. 859 00:38:39,504 --> 00:38:41,675 Where's that caviar? There it is! 860 00:38:41,775 --> 00:38:45,983 - Let's go! Let's go! - Five, four, three, 861 00:38:46,116 --> 00:38:48,420 two, one! 862 00:38:48,421 --> 00:38:50,291 Good job, chef. 863 00:38:50,292 --> 00:38:51,794 Thank you. Appreciate you. Much love. 864 00:38:51,795 --> 00:38:53,865 - Amazing. Amazing. - Beautiful plate. 865 00:39:00,011 --> 00:39:02,382 Richard, Gordon, 866 00:39:02,383 --> 00:39:05,523 you should be so proud of your mentees. 867 00:39:05,623 --> 00:39:07,392 They really turned out some incredible dishes, 868 00:39:07,492 --> 00:39:10,398 incredible cooking. 869 00:39:10,399 --> 00:39:13,403 First up, we have a Pan Roasted Sole 870 00:39:13,404 --> 00:39:15,676 served over a Basque-style potato 871 00:39:15,809 --> 00:39:18,815 with braised leeks and a yuzu champagne sauce, 872 00:39:18,816 --> 00:39:21,888 finished with a fennel apple salad tossed with mustard. 873 00:39:24,961 --> 00:39:27,732 It's finessed. Perfect amount of sauce. 874 00:39:27,733 --> 00:39:29,571 I actually like the beurre blanc. 875 00:39:29,704 --> 00:39:32,207 It does need a touch more champagne. 876 00:39:32,208 --> 00:39:34,548 Sole's cooked beautifully, whoever cook that sole, 877 00:39:34,648 --> 00:39:36,951 and it's seasoned nicely. The one issue I've got 878 00:39:37,051 --> 00:39:39,156 is that these potatoes are just a little bit undercooked, 879 00:39:39,290 --> 00:39:40,057 which is a shame. 880 00:39:42,195 --> 00:39:44,131 Overall, it's a tasty dish for me. 881 00:39:44,132 --> 00:39:46,302 The problem I have is all the different types of acidity. 882 00:39:46,303 --> 00:39:49,609 The champagne, the yuzu and the apples 883 00:39:49,610 --> 00:39:50,912 are sort of like really getting in the way of each other. 884 00:39:52,683 --> 00:39:56,489 Okay, next up we have a turbot. 885 00:39:56,490 --> 00:39:58,995 This is served over a corn and champagne velouté 886 00:39:59,095 --> 00:40:01,332 served with summer squash, blistered cherry tomatoes, 887 00:40:01,333 --> 00:40:02,803 finished with caviar. 888 00:40:09,751 --> 00:40:12,021 Fish is cooked beautifully, whoever cooked the fish. 889 00:40:12,022 --> 00:40:14,994 The lightness of the champagne velouté is delicious. 890 00:40:15,128 --> 00:40:18,868 The one issue I have here is, when you season fish so heavily, 891 00:40:18,869 --> 00:40:22,776 you can't macerate it with caviar 'cos it's salt on salt. 892 00:40:22,777 --> 00:40:25,516 I like cooking turbot a little harder 893 00:40:25,616 --> 00:40:27,485 than a lot of white, fleshy fish. 894 00:40:27,486 --> 00:40:29,790 Because the fish is cooked so hard, 895 00:40:29,791 --> 00:40:32,763 I'd like to see the vegetables not cooked as much. 896 00:40:32,896 --> 00:40:37,740 Two really fantastic expressions of the use of champagne. 897 00:40:37,873 --> 00:40:43,617 Richard, which dish will you be eliminating this evening? 898 00:40:43,618 --> 00:40:46,790 Yeah, this one's tough because the fish are both similar. 899 00:40:46,791 --> 00:40:50,665 One dish is just a little bit more appealing to me. 900 00:40:50,666 --> 00:40:52,101 The dish that I'm gonna be eliminating... 901 00:40:54,974 --> 00:40:56,109 ...is the sole. 902 00:40:57,680 --> 00:40:58,982 Okay. Gordon, please. 903 00:41:00,886 --> 00:41:03,391 Both fish were cooked beautifully. 904 00:41:03,525 --> 00:41:05,395 Let's get that absolutely clear, the hero. 905 00:41:05,495 --> 00:41:06,797 Oh God, it's a tough one. 906 00:41:06,798 --> 00:41:08,735 It's tough. It is so tough. 907 00:41:10,772 --> 00:41:12,642 The dish I'm gonna be eliminating... 908 00:41:16,283 --> 00:41:19,557 ...is the sole. 909 00:41:19,657 --> 00:41:21,158 Sorry to say but that dish was cooked by Amber. 910 00:41:23,397 --> 00:41:26,170 Oh Amber. Oh dear, oh dear. 911 00:41:26,270 --> 00:41:28,441 Us five have bonded, so... 912 00:41:28,542 --> 00:41:30,444 I'm gonna miss you, girl. 913 00:41:30,546 --> 00:41:33,685 It's been an... an honor. 914 00:41:33,686 --> 00:41:35,989 A lot of people get their starts, you know, 915 00:41:36,089 --> 00:41:39,430 in culinary school, other kitchens. I got my start here. 916 00:41:39,531 --> 00:41:41,300 Oh my God. Can I shake your hand? 917 00:41:41,433 --> 00:41:43,336 Come here. We don't shake hands. 918 00:41:43,337 --> 00:41:45,709 My story is just beginning. 919 00:41:45,809 --> 00:41:49,115 I just wanna keep pushing myself and taking more culinary classes 920 00:41:49,116 --> 00:41:52,155 and traveling the world and just continuing to grow as a chef. 921 00:41:52,255 --> 00:41:53,925 Goodnight, darlin'. 922 00:41:56,798 --> 00:42:00,138 Oh, my goodness me! Young man, congratulations. Great job. 923 00:42:00,238 --> 00:42:02,975 Thank you. Thank you, chef. Appreciate y'all. Much love. 924 00:42:02,976 --> 00:42:05,481 Everything irie. That means "everything is alright"! 925 00:42:07,720 --> 00:42:10,892 Nine talented chefs remain. 926 00:42:10,992 --> 00:42:14,733 From now on in, you're gonna go up against super talented chefs. 927 00:42:14,734 --> 00:42:17,005 There's no easy outs. Make sure you shine, 928 00:42:17,105 --> 00:42:21,480 and get some rest because next time... 929 00:42:21,581 --> 00:42:23,718 ...you're all heading home... 930 00:42:23,719 --> 00:42:25,722 on the range. Good night. 931 00:42:25,822 --> 00:42:27,993 - Oh, man! - Thanks, chef. 932 00:42:28,093 --> 00:42:30,733 Stay strong, girls. Stay strong. Come on. 933 00:42:30,866 --> 00:42:34,172 Appreciate you. Much love. 934 00:42:34,173 --> 00:42:36,610 Bring it in. Bring it in. Two good dishes. 935 00:42:36,611 --> 00:42:37,946 A lot of finesse, Darian. A lot of finesse. 936 00:42:40,853 --> 00:42:43,290 Next time on Next Level Chef. 937 00:42:43,291 --> 00:42:46,363 Today you will turn cowboy cooking into culinary gold. 938 00:42:46,497 --> 00:42:49,536 Yee-haw! 939 00:42:49,537 --> 00:42:51,238 Watch out, there's a new chef in town. 940 00:42:52,610 --> 00:42:54,112 Go! Go! Go! 941 00:42:54,212 --> 00:42:55,615 Whoo! 942 00:42:55,616 --> 00:42:58,888 Let's go, boys. Yee-haw! 943 00:42:59,022 --> 00:43:01,660 This doesn't look right. It's like a big ball of goop. 944 00:43:01,661 --> 00:43:04,331 How is that? 945 00:43:04,332 --> 00:43:08,641 It's this ooey, gooey mess. I don't know what to do.