Original subtitles

(RICHARD, V.O.) Previously on Next Level Chef...

You'll be working with one of the oldest foods: noodles.

Send noods please! Not those kind but send noods!

Tongue is a protein! Holy crap.

-Was it on my bingo card? No. -(YELLS) This is hard.

I know they'll taste it and be like, "Wow!"

"I don't even wanna taste the other dishes."

(RICHARD) Danielle, Andy, Christian,

-you're cooking for survival. -(GROWLING) Argh!

Someone's going home today, dude. I wanna make sure

we're not getting too cocky here.

The dish I'm sending home... is the scallops.

-Danielle. -(CLAPPING)

(GORDON) And tonight we are celebrating

-America's 250th birthday. -Happy birthday, America!

We wanna taste that American spirit tonight.

Two sips, you're gonna be on your (BLEEP)in' back!

-What's this big spill? -(BLEEP)

(CHANTING) USA! USA!

Is that Richard Blais? I'm gonna (BLEEP)ing kill him!

(HI-ENERGY ROCK MUSIC)

(SOLEMN PATRIOTIC MUSIC)

Welcome back, guys. Come on in!

-(DARIAN) Back for more! -Whoo!

-Right, all of you, listen up. -(EXCITING MUSIC BUILDS)

We are celebrating something very special tonight

because this year marks

America's 250th birthday. How cool is that?

(DARIAN & COLE) Wow. That's amazing.

This Fourth of July we celebrate two and a half centuries

of culture, innovation, and of course,

-delicious food. -(DARIAN) Mmm!

Andy, your favorite American classic. What would it be?

-Oh, mac and cheese! -(GORDON) Love that.

Cole, how about you?

Some good old southern fried chicken!

-Oof! -Connor, what's your favorite?

-It's gotta be smoked barbecue. -Love that!

(GORDON) Okay, ready for your next challenge?

Now, to celebrate America,

we are throwing a star-spangled cocktail party!

-Ooh! -You'll all have 30 minutes

to create a plate of Next Level appetizers

worthy of toasting America's 250th birthday.

Listen, all of the best dinner parties start

with happy hour, right? Serving those incredible small plates

packed with big flavor that set the tone for the evening.

Think Nashville hot chicken bites,

Philly cheesesteak egg rolls,

and those incredible mini crab cakes.

Today we're looking for elevated American classics.

We wanna taste that American spirit.

I love snacks. I love little tiny plates so...

(CHUCKLES) ..I am ready to play!

In this competition, as you know, right,

your talent in the kitchen determines where you cook.

And based on that last challenge, Cole and Darian

you are headed to that top level!

With me today!

-Alright, let's go! Let's go! -Whoo! Let's get it.

-I'm expecting fireworks. -Yes, chef.

Gabrielle and Connor, you're cooking

on the middle level with me today.

-Let's do it. -Yes, chef.

Christian and Andy, you're in the basement

-with me today. -Honored.

-(ANDY) Nice! -I believe in you.

-Cole... -Hmm!

..you won the Time Token in the last challenge.

You have to decide how you're going to use it

to your best advantage.

Are you going to take the ten seconds,

use it for yourself at the platform

so you can grab some extra ingredients?

Or are you gonna take the ten seconds away

from one of your fellow competitors?

Any competitor on any floor.

My mindset is like, "I have this Time Token

and I'm wondering if I should choose violence."

(LAUGHS)

So, Cole, what's it gonna be?

Chef, I thought long and hard about this all night...

(TENSE MUSIC)

..but I'm gonna keep the ten seconds for myself.

If I out-cook everyone, then I want it to be on my own merit,

not because they felt like they had a leg down.

Right, Cole and Darian, very best of luck.

Head to the elevator. I'll see you shortly.

-(BOTH) Thank you. -Let's go!

Let's go, Cole. Let's go, Darian.

(TENSE MUSIC BUILDS, ENDS)

(PATRIOTIC MUSIC)

-(COLE) Eh! Okay. -Right, where you wanting?

-I wanna go right here. -Right. I'll go right here then.

Okay. The final is in sight. This is like, you know,

that last stretch of that 100-meter dash.

It's like we're right here at the finish line.

If I take any second to look back at somebody else,

I could literally trip and fall over myself.

We came here together, Cole. Let's stay together. Alright?

♪ Let's stay together!

I am trying to do everything in my power

to make sure that I am in that top three.

(SING-SONG) Alright!

(TENSE MUSIC)

(ELEVATOR PINGS)

(SASSY ACCENT) I never been over here!

-(CONNOR) Let's cook! -(ELEVATOR WHIRRING)

-Do you wanna go first? -I would like to.

-You gonna let me? -Yeah.

(TENSE MUSIC CONTINUES)

-(SHOCKED AND PROLONGED) Wow! -(CHRISTIAN CHUCKLING SMUGLY)

Was that necessary?

Are you... Are you proud of yourself?

That was not a kind thing to do.

Cramping legs. I-I think I pulled a muscle.

Somethin' ain't right. Ooh. That's does hurt.

(EXCITING MUSIC)

-Andy, let's go, Andy. Let's go. -Let's go, Christian!

(ANDY) A'right!

You got this, dude. Let's go, Andy.

Nyesha, look after her!

-How you guys feeling? -I'm feeling ready, chef.

-(CHRISTIAN) I'm good. -Amazing!

-Setting the tone for the party. -That's right.

-Keeping that festive energy? -Let's go.

We worked much with small bites, big flavors.

Yes, a hundred percent. Fourth of July - Independence Day -

honestly, our favorite holiday. Me and my wife, yeah.

-Nice inspiration point, right? -Yeah.

Three perfect beautiful bites.

-Woo-hoo! -(NYESHA) Yes!

-I'm fired up! -Fireworks! Fireworks!

(MUSIC: 'STAR-SPANGLED BANNER')

-(GORDON) Good luck. -(CHANTING) USA! USA!

Let's go, Connor! Come on!

Let's talk about America!

Uncle Sam, the Statue of Liberty,

screaming Eagles, coast to coast,

the shining seas,

the bustling plains, the big cities,

oceans, farmers. I just went through every page

-of the US passport! -(MUSIC ENDS)

You know what the challenge is. You guys are from

-California and Florida. -Yes, chef.

If you get the opportunity to sort of showcase

-where you're from, even better. -Absolutely, chef.

(SERIOUS MUSIC)

-(GORDON) Let's go! -(COLE & DARIAN CHEERING)

I have got the A-Team up here. Come on, man.

-Appreciate you, chef. Thanks. -You good? Excellent.

-So you have ten seconds. -Yeah.

-All on your own. -Being up here, chef,

I feel like we trip ourselves up

because all the ingredients are still here

so it's hard to see everything.

So I really wanna take that ten to, like, see.

It's a competition. Top six, top five, semi-final, finale.

-You gotta get in there. -Yes, chef.

Okay, so every cook is all about getting in that finale.

Every day I'm getting closer and closer to that $250,000.

Line up, please. Yes? Here we go.

But for me, it's a mentorship for me.

I wanna be a better leader, manager, a better chef.

I need a mentorship.

(CHANTING) USA! USA!

(GORDON) Get ready, Cole. Platform's moving, guys.

On your mark, get set...

go, Cole! Go!

-(TENSE MUSIC) -You've got lobster there.

Chicken lollipops. Beautiful.

I'm just gonna go with chicken lollipops.

Immediately the first thing that came to mind

is Southern Fried Chicken. Wings and a sauce -

it's very American, very traditional.

It's gonna give almost backyard barbecue vibes.

(GORDON) Go, Darian. Let's go!

Go, go, go, man. We got filet.

Oh my goodness. There's so much to choose from.

-(GORDON) You've got shrimp. -I grab shrimp...

-Nah, I don't want no shrimp. -What did you get, bud?

You know what? I see the filet. I'ma put...

I'm gonna put it back. I'ma get the filet instead.

I got the tenderloin instead.

Gotta grab some ingredients, man. Grab some ingredients.

Just grab something!

(GORDON) Lettuce cups there as well.

Lettuce, pistachio, bacon.

(GORDON) Jalapeño, peanut butter.

-What am I gonna do with this?! -(RICHARD) A patriotic dish.

-(PLATFORM BLEEPS) -Go!

Three beautiful plates. Proteins. You got lobster tail.

(CONNOR) I'm grabbing lobster.

Look for a base. Look for a base. You got empanada dough.

I plan on making... almost the lobster donut.

You know, we're taking 'em to Southern California,

and we're taking 'em to the beach.

I see shrimp, and I'm like, "That's exactly what I want."

I wanted to make Maryland-style crab cakes,

and now I am making shrimp cakes.

(RICHARD) Five seconds!

Caviar? Absolutely. How did that get here? I need it.

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

Leave that for the basement! Let's go, guys.

(NYESHA) Go! Go-go-go! What's your protein?

I see the ground pork. Maybe I wanna do a burger.

You know, it's very American.

I got little sausages. I got croissant dough.

I'm immediately thinking... "Ah-hah! Pigs In A Blanket!"

-(NYESHA) Chili. -Ooh! (BLEEP) My bad.

You have lemon here. Citrus.

-(PLATFORM WHIRRING) -Good job. Good job.

Way to grab. America's toast! To 250!

Yes, chef!

Your 30 minutes starts right now.

Alright, Andy. What did you grab?

-Some beautiful ground pork... -Beautiful ground pork.

..so I'm gonna do a pastrami rub in there.

So pastrami... meatball? What are we thinking?

So I'll kind of do, like, a play on a burger with, uh,

using this as my base,

and do a cheesy potato on there as well, chef.

-Okay. Classic Americana. -Yep.

Love it.

Chef, I'm making Pigs In A Blanket.

-(NYESHA) Christian! -Breakfast Pigs In A Blanket.

Breakfast Pigs In A Blanket. Elevated cocktail bite, right?

Yes, chef! I got some croissant dough

which I need to open up and find out how that works.

Pigs In A Blanket is an American staple.

I want like 100 of those at a backyard boogie.

-(GRUNTS IN DISCOMFORT) (BLEEP) -Christian, why are you limping?

From, uh... from running to the station.

Christian, there's two chefs here. No need to run.

(LAUGHS) It's a competition, chef!

(TENSE MUSIC)

(GORDON) Okay, toast to America. Celebrate that 250th birthday.

(COLE) Alright, chef. Keep it cute. Keep it delicious.

Right, Cole, what's the dish? What you doing?

I am going to do a deep fried, double fried chicken lollipop...

-Nice. -..um, And then I'm gonna make

-a beautiful, like, peach... -Love that.

-..and soy glaze to go on top. -Love that!

(TENSE MUSIC)

What the hell was I grabbing?

You got a little filet. What are you thinking?

So I'm gonna make, um...

-(DRAMATIC THUD) -How are you gonna elevate this

and lift this to the next level?

I don't wanna be the guy, like,

I don't know what's happening, you know what I mean?

(TENSE MUSIC)

American classic, like...

what the (BLEEP) do I make with this?!

You gotta get it together. (BLEEP)

(TENSE MUSIC)

How you gonna cook the beef?

I know I didn't have the best grab.

I have this much to work with.

Um, salt and pepper. Hearts in the pan. Medium rare.

-Yeah. -I'm gonna cube it up though.

-Okay, you gonna cube up first? -First.

Don't forget, this is a Fourth of July celebration...

-Yes, chef. -..so I don't know if you wanna

cook like little lettuce cups where you put the beef,

the grape, the bacon, and then you lift up and eat.

So it's a sort of... an amazing canapé.

Don't fall behind. Get going now, okay? Yes?

Yes, chef.

(TENSE MUSIC)

Alright, Connor, what did you get?

I got the empanada dough. I got lobster, I have corn -

everything for a chunky corn salsa.

It's gonna be California-style cooking right here.

It's almost like an open-face pupusa.

How do you celebrate the Fourth, Connor?

Man! At the beach! Manhattan Beach, California.

Why did I know you were gonna say that?!

You already know I'm in the ocean so--

Why did I know you were gonna say that?!

Nothing beats fireworks over the pier,

sitting at the ocean after a long beach day

on the Fourth of July.

-Cut up these, uh, knuckles. -Okay.

-Sweetest part of the lobster. -Beautiful, chef.

You're making a little lobster knuckle sandwich, you know?

I got two older brothers. I'm used to a knuckle sandwich!

-Let's do it for them, okay? -Let's do it.

How do you like to celebrate the Fourth, Gabrielle?

-Uh, we do crabs, yeah. -In Maryland?

-In Florida! -In Florida?

-Hell, yeah! -Okay, let's go!

Being able to kind of, like, pay homage

to my family roots and taking it back

to, like, this Maryland-style crab cake,

that's super cool for me.

The key is making sure that we get

a beautiful shape on these shrimp cakes.

Are these too big? No, because they'll cook down, yeah?

They'll cook down a little bit. I think no larger than that.

Okay.

(NYESHA) Guys, I love the smell down here.

Very patriotic!

Andy, what are you putting into your mixture? Pastrami flavors?

-Pastrami flavor. -Amazing.

Just make it really nice and juicy...

-Beautiful. -..so it's moist.

Alright, Christian, what are you working on?

I'm working on my filling. A little cheese on there.

How's the Fourth of July meaningful to you?

(EXHALES SHARPLY) Honestly, it's, it's...

actually really emotional 'cos, um, this is the holiday

I proposed to my wife. Uh, in New York, first time in New York

and I went in with a bang.

I went to my homie's rooftop, and under the fireworks,

I asked her to be the love of my life.

(EXHALES SHARPLY)

Emily...

she's been proud of me since day one.

(VOICE QUIVERING) She's been my number one supporter...

in every cook, in my journey.

She pushed me to... to join this competition

and without her, I would definitely not be here today.

-This whole thing is for her. -That's beautiful,

and you can feel that emotion in the dish, right?

-Thank you. Thank you, chef. -Very nice.

A little brown seasoning here.

Sexy.

Something exciting

to help celebrate the Fourth of July.

Tell me about the dish. What are you doing?

-Toasted pistachios. -Toasted pistachio.

A little bit of bacon crumble as well.

-Right? -Yes, chef.

Focus on getting that beef done now, okay?

-Yes, chef. -Cole, how are those lollipops?

Chef, I'm dropping this chicken right now and these onion rings.

(TRIUMPHANT MUSIC BUILDS, ENDS)

(PLATFORM WHIRRING)

(GORDON) Guys, here's a mid-round drop! Whoa!

What's a birthday party without a toast?

Literally!

(GORDON) A wonderful cocktail

to help celebrate the Fourth of July.

I see that bourbon right there. I'm going after that.

Peaches and bourbon. Chef's kiss.

Match made in heaven.

(GORDON) They should pair with your dish, okay?

-Yes, chef. -(GORDON) Jamaican rum...

something exciting.

(RICHARD) The platform is on its way,

and it's stocked with a full bar.

Tequila, tequila, tequila -

the platform's coming down. That's all I need.

(RICHARD) Something that's gonna work with your dish.

It's a lobster bomb. We're at the beach...

-there's only one option! -Ten seconds left.

This is like, "Do the most fun thing that

you could possibly imagine that you genuinely want to have."

(MUTTERS TO HERSELF)

A daiquiri? Come on! Who doesn't want a daiquiri?!

It's so fun. (CHEF'S KISS)

-(GABRIELLE) Uh... -(RICHARD) Got it?

-I... don't know about this! -Alright, well, let's see.

(NYESHA) Guys, here comes the mid-round drop!

Grab ingredients to make a cocktail or a mocktail

to pair with your dish.

(ANDY) Ooh! This is so nice. A mid-round cocktail?

(NYESHA) Let's toast America!

♪ Happy birthday, America!

(LAUGHS HEARTILY)

Oh! That was fast. Agh!

-(LAUGHS FRANTICALLY) -(CHRISTIAN) Ooh! What is that?!

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

(TENSE MUSIC)

Hmm. I'm gonna brush my teeth with this!

(NYESHA) What kind of booze did you grab? What's your spirit?

I got Crème de Menthe but I thought I grabbed whiskey!

So you grabbed ginger ale and Crème de Menthe?

-Yeah. -I think you're gonna have to

make your own beverage with this cucumber.

-You can juice that. -Yes, chef.

(TENSE MUSIC)

(RICHARD) Whoo! It's a cocktail party!

-(CHUCKLES) -So we're making..?

It's a strawberry margarita with a grapefruit tuile,

-some fresh mint. -Dude, you got all the ideas.

You got all the ideas. Now you just gotta execute.

-Now let's execute, baby! -You know what,

I have everything to make a beautiful daiquiri.

-Okay. Love it. Boom! Okay. -Yeah, yeah.

Hey, a daiquiri in Florida, and a margarita in California?!

Let's go! Come on!

-(CONNOR) Come on! -Let's go!

(RICHARD) And you have the empanada dough already cooking?

Just got it right now. It's going in.

(TENSE MUSIC)

Let's pull it in. Let's pick up the pace a little bit, okay?

Let's execute! Come on, Gabby.

(RICHARD) Fifteen minutes down. We're halfway through.

I gotta revisit my, uh, cakes here.

-What do you mean 'revisit'? -They need, uh, more breadcrumb.

They need more breadcrumb? Okay. Got it.

-These two. -We have breadcrumb?

Yes, chef. Right here.

I'm praying that this first batch works

but I'm not gonna lie - I can see the crack coming down

the middle and the side.

It's not gonna maintain that round, plump shape.

You do wanna be able to pick it up.

Exactly.

-(TENSE MUSIC) -(BLEEP)

Exactly what I did not want to happen my shrimp cakes

is currently happening.

(TENSE MUSIC CONTINUES, ENDS)

-You only need three. -(GABRIELLE) Yep.

You gonna cook them right in this pan?

Yep. I'm like starting from scratch at this point.

Let's get these cakes done. Let's go!

There is really no room for error.

We gotta go. Gotta go.

Ten minutes left! Ten minutes.

Three perfect portions, okay?

-(BOTH CHEFS) Yes, chef. -(CONNOR) Coming out the fryer.

(RICHARD) Time to celebrate America! Let's go!

-(UPBEAT ROCK MUSIC) -(CHANTING) USA! USA!

-(CONNOR) Yes, sir! -USA! USA!

Who the (BLEEP) is that?!

USA! USA!

-(DISTANT CHANTING CONTINUES) -Is that Richard Blais?

Again, honestly, I'm gonna (BLEEP)ing kill him!

-(DARIAN CHUCKLING) -I'm gonna kill him.

I want you two staying up here in the top, okay?

Yes, chef.

You grew up in Jamaica, right? Which part?

-Um, Clarendon. -I love that.

-Country. -I love that. I have a dear

friend there, you've probably heard of him, Usain Bolt?

-Oh, really? -Yes.

We played soccer multiple times.

-No way?! -Do you play?

I played soccer all my life till I got injured

and I had to stop. I blew my knee out.

-Wow. -I can't play it

so I just, you know, turned to cooking,

and I wanted to be a chef, and you were

the first person I saw cooking, you know what I mean?

And I'm like, you know what? I wanna be like you one day.

-Love that. -Yeah.

-I love that! -You inspired me

to be me right now.

I've been waiting for this moment for years

just to chat with him, and we were just chatting and cooking.

I'm like, "This is amazing."

-What position do you play? -Um, defense. Last man, sweeper.

Yeah, same here! Left-back.

-Oh, really?! (LAUGHS) -Yes!

-Left-footed? That's... -Naturally left-footed.

..you don't normally see those at all.

-I'm telling you. -That's my guy right there.

He's my guy for a reason, you know?

I made four, to taste the ugly one.

This is the ugly one. Those blankets are lookin' sexy!

Guys, do not forget the cocktails!

You do not wanna save it to the very end, right?

(TENSE MUSIC)

(NYESHA) Don't forget your plates as well, guys.

(CHRISTIAN) Got it, chef.

Is there a spoon? Like, a metal spoon?

(CHUCKLES) In the basement?!

(TENSE MUSIC)

(WITH ACCENT) Money!

The mocktail tastes so refreshing.

I'm going up to the top!

What's the sauce for your dish?

-Um... -You have time to make

a beautiful aioli. You shouldn't be ready already.

-It has to be a statement piece. -One hundred percent.

You're trying to secure your spot in Next Level Chef.

I know you're on one leg but

-sometimes it be like that, man! -This is a pirate show now.

You know what I mean? Hit that with some acid.

-I got the immersion blender. -Let's go! Let's go!

At first I was like, it doesn't need a sauce

because it's just so good. And then she says,

"You got time. Make an aioli." I was like, "You're right,"

you're right, you're right. Damn right!

Five minutes left, okay? Now we focus on, uh, executing.

-What's going on, dude? -I got this (BLEEP) going.

Don't have to work one-handed. What are we doing with those?

I'm gonna cut them up. Gonna juice the limes in here.

Okay. Let's go. Time's running out.

You want the cocktail to be pretty.

-Got you, chef. -Okay?

You feel good about these cakes in here?

-Yes, chef. -Golden brown.

It doesn't need to be crazy brown, right? Beautiful.

Just remember, we're putting caviar on top.

-Yes, chef. -Okay, listen,

I love it in here but the only thing missing is fireworks!

You know what I mean? Let's keep up the pace.

(CONNOR & GABRIELLE) Yes, chef.

-(TENSE MUSIC) -The lobster's tasty?

-Did you taste it? -(CONNOR) Tasted it.

Your goal is to get out of this middle kitchen

-and get to the top kitchen. -(GABRIELLE) Yes, chef.

The cocktails should be done. Don't wait for the last second.

-(PASSIONATELY) Oh, chef! -It's good?

-That's (BLEEP)! -Okay, I love it.

(RICHARD) Strawberry margaritas, let's go.

What kind of cocktail are you thinking, Darian?

A rum punch or something. That's what we drink,

-back in Jamaica. -Yes! Jamaican rum.

(DARIAN, CHUCKLING) Yeah!

(TENSE MUSIC)

Caramelized onion - it's not a flavor

that you would normally put in a cocktail.

And I think that's gonna pair really nicely

with my chicken lollipops.

Chef, can I get you to taste one of these wings?

-that I have done. -Of course.

Beautiful. They look great.

They just started floating there. I love that.

Yeah. Look. Cooked beautifully as well.

Fried chicken just holds such a historical reverence

in American history, black American history.

I think that's what's really important

for me to celebrate today.

-I don't have anything green. -Doesn't matter.

Honestly, it doesn't matter. Three and a half to go!

We're plating in 90 seconds, guys, okay?

(COLE & DARIAN) Yes, chef.

(TENSE MUSIC)

Make sure you're ready, okay? Organize yourself.

I have the cocktail, and then I have my ice.

-Get your garnishes ready. -Yep. Garnishes right here.

Getting this aioli done, and I'm tasting it

and it needs to be a little bit thicker.

(TENSE MUSIC)

(CHRISTIAN) Oh (BLEEP)!

(DRAMATIC MUSIC)

I mean... (BLEEP)

..ninety percent of my aioli is on the floor and on my leg.

Adrenaline's kicking in, and the first thing I'm thinking is,

"Is there still sauce left?"

What's going on over here? What's this big spill?

Um, the immersion blender tipped over.

We're down to the line now. Only a few minutes left.

(BLEEP)

Christian, what's going on here? What's this big spill?

Um, the immersion blender tipped over.

-(BLEEP) -But I still have a sauce, chef.

It's tough in the basement, huh?

That's too salty. Yeah, you need to add more oil.

Yes, chef. Oil and sweetness.

(DRAMATIC MUSIC)

Okay, guys, two minutes to go. Start plating.

Make them look beautiful, okay? Celebration, remember?

(DARIAN) Yes, chef.

(RICHARD) Really beautiful plates.

Man, this is a party I wanna go to!

One minute left. You gotta get your cocktail

and your dish over to the platform when it's here.

Forty seconds, guys! Platform's comin' down!

-(TENSE MUSIC BUILDS) -Dijon mustard on there?

-Yes, chef. -Beautiful

Come on. Platform's here.

(TENSE MUSIC CONTINUES)

Go, go, go! Don't forget your cocktail.

(NYESHA) Andy?

(TENSE MUSIC CONTINUES)

(NYESHA) Now! Now! Now! Now! Now!

(MUSIC ENDS)

(BLEEP)

Platform's here, Connor! Gabrielle, let's go! It's here!

We gotta go! It's gonna go! It's moving, guys!

Five seconds. You're gonna miss it. Let's go! Let's go!

Got last looks on it? Last looks? Last looks?

You got everything? Go! Go! Go!

-(CONNOR LAUGHS IN FRUSTRATION) -What was it?

-It's a lime wheel. -(TENSE MUSIC)

(GORDON) Platform is coming now. Right, go. Cole, please, now go.

(TENSE MUSIC CONTINUES)

-Platform's here. We gotta go. -(COLE) Let's go! Let's go!

Gotta go. Well done.

(TENSE MUSIC)

Over here. Beautiful.

Beau-ti-ful!

Well done!

(DARIAN LAUGHS WITH RELIEF)

(GORDON) Oh, man!

(SUSPENSFUL MUSIC)

(ELEVATOR PINGS)

(GORDON) Mm!

They look good! Oh, my goodness me.

The highlight of our day is tasting

and devouring these beautiful Fourth of July celebrations.

If I was at a party tonight, for the 250th,

I'd be happy with any of these six plates.

I mean, I'm truly blown away.

Yeah, absolutely. They look very festive

and perfect for cocktail hour.

(GORDON) How about we start on top this time?

-(RICHARD) Okay. -(GORDON) Please. First up,

these are Chicken Lollipops marinated in buttermilk,

done with spicy peach glaze.

And the cocktail on this one is an Old Fashioned

with a caramelized peach in there.

Gonna have to do this proper here.

(TENSE MUSIC)

Ooh! Onion.

There's onion in the cocktail, and...

that sounds super weird

but because the chicken wing is so sweet,

it actually really, really works.

Gives this nice little savory pop to it.

And nothing's more American than a beautiful chicken wing.

This is a fun expression of a cocktail bite.

The glaze is delicious.

It's tangy, it's sticky, and the chicken is cooked perfectly.

Next up is a Filet Lettuce Cup

with a sunchoke purée as a dip,

served with a Caribbean Delight cocktail.

(TENSE MUSIC)

It's kind of difficult to eat,

but the flavor is really beautiful.

Yeah, the beef is cooked really, really well.

You know, we're celebrating, uh, American classics.

I'm not sure what the American classic is here.

I mean, I've been in multiple restaurants across the States

where lettuce cups are on the menu

as a lovely little appetizer, and this thing...

two sips, you're gonna be on your (BLEEP)ing back!

-That is delicious! -It is delicious.

Alright, let's, uh... let's bring the celebration

to the middle floor. I'm gonna start off right here.

This chef made a Lobster Pupusa

with a corn salsa and a spicy aioli,

and a strawberry margarita -

celebrating classic California flavors here.

(TENSE MUSIC)

These are beautiful. The lobster is sweet.

It's, uh, rich. It's regal. It's everything you want

from an expensive cocktail party. Great job.

These are, like, just these beautiful, pillowy

savory donuts.

I mean, this makes me wanna open up a...

lobster... donut truck!

Chef Blais! I'ma come knocking at your door.

You might hear a beep-beep outside the door,

and you're gonna see a big old lobster

and a big old donut on top of that truck!

Hop in the passenger and let's cook, baby!

(RICHARD) Next up, we have a Maryland-inspired Shrimp Cake

with tomato aioli and caviar, pickled radish.

And then we have a Frozen Pineapple Daiquiri

sort of celebrating Maryland and Florida.

(TENSE MUSIC)

It's hard to pick them up, no?

Very hard.

(TENSE MUSIC)

It's not looking good for me.

Wow. This is... sunshine in a... festive experience.

I love the citrus notes. I would say just a little less breading

whenever forming those patties.

Yeah, it does need a touch more binding agent

'cos you gotta pick them up and they crumble

so it's not very practical but it's a really smart move.

The caviar works beautifully. And the pineapple cocktail,

it's the kinda thing I think I'd order with my wife by the pool.

I feel like, unrealistically okay! (CHUCKLES)

Like, send me out of here with a towel and, like,

let me just lay out on the sand

with my shrimp cake and my daiquiri.

Alright, come down to

the cocktail party (WITH ACCENT) in ze basement.

First up, we have a Pastrami Pork Slider

served with a crispy potato and a Parmesan crisp.

The crostini is made from, actually, hot dog bun.

The cocktail is an Apple Spiced Whiskey Sour.

(TENSE MUSIC)

I mean, I'll be honest, I'm a native New Yorker, um...

and I don't really, you know, like this one too much.

I love this one!

This chef was really smart, that there's like two dry things

so you can actually eat it like a sandwich,

and it kind of holds together.

(NYESHA) This chef cooked with a concept in mind,

taking inspiration from a pastrami sandwich

and broke it down into a fun small bite. Great job.

(GORDON) Delicious.

Lastly, we have a Nori-wrapped Pigs In A Blanket.

Underneath - a pickled jalapeño aioli.

And the cocktail is a Sparkling Cucumber Mojito,

which happens to be spirit-free so it's a mocktail.

I really love the mocktail 'cos I'm a mocktail guy myself,

and I love the concept of this. This is a party to me,

especially growing up.

The dough is cooked really, really well.

My concern is the sauce is broken.

(TENSE MUSIC)

I like the little pork sausages,

and then they're sat in this pool of sauce.

I would have begged for that sauce to go on the side

so the pastry doesn't go soggy and wet.

We're at this point where minor things make the difference

and...

I should have known better.

We have a lot to discuss.

Uh, please don't touch the cocktails.

We'll be back in a moment. Shall we?

Wow.

(CHEFS CHAT INDISTINCTLY)

-(RICHARD, GORDON) What a party. -(NYESHA) Right?

We have to sort of break up the party now,

-and dig into the tough part. -Yeah, let's start with the top.

-Okay. -Chicken wings. I mean,

the heat in the dredge, the caramelized canned peaches.

You generally think of wings as a bar food but

-this is a way to elevate them. -Exactly.

I mean, the Lobster Pupusa...

Beautiful. Who doesn't want lobster at a cocktail party?!

And a strawberry marg? Say less!

That Pastrami Pork Slider,

for me, it just made sense all the way through.

There's an architecture about it.

You sort of make your own little sandwich. Super, super smart.

Those little sandwiches are so cute. Sliders.

Um, the beautiful fillet of beef, uh, lettuce cups.

A little challenging to eat.

I was a little bit disappointed with the, uh, shrimp cakes.

-Yeah. Yours fell apart. -Yeah, just, it crumbled.

-Yeah. Definitely. -(GORDON) Such a shame.

The little Pigs In A Blanket.

(RICHARD) I think it was the best idea managed the worst.

Yeah, you don't sit them in the sauce underneath.

-(NYESHA) No. Definitely not. -My croissant dough was wet!

-Same. -Like someone spilt water on it.

You need that dipping moment.

We're all in agreement. The Pigs In A Blanket

is one of my least favorites as well, so that's one.

To me, it might be... the beef or I guess the shrimp.

Yeah, both of those dishes were definitely hard to enjoy.

I think... I think, I would prefer

the shrimp cake to the beef lettuce wrap.

-I couldn't eat the shrimp cake! -I know!

I couldn't pick it up off the plate, I'm sorry!

This thing has to be elevated.

Nyesha, you're the deciding vote.

(DRAMATIC MUSIC)

(TENSE MUSIC)

(DARIAN, QUIETLY) Let's go.

Okay, guys, the three of us agree

that there were two appetizers that were standouts today.

And those two dishes were cooked by...

..Connor.

-Thank you, chefs. -Good job, my boy.

And...

..Cole!

(BLEEP)

(NYESHA) Congratulations!

Top five? (SCREAMS) Let's go!

(GROANS WITH DELIGHT)

Okay, now we have to figure out who to award the Time Token to.

We are getting close to the end of this thing,

and every advantage I can get, I will take.

Please give me that Time Token!

(RICHARD) The winner of the Time Token tonight is...

(TENSE MUSIC)

..Connor.

-(CHEFS APPLAUDING) -Come on up, dude.

Thank you, chefs!

Well deserved, bro. Good job, chef.

It was a blast with you in there, chef. Thank you.

-There it is, baby! -(DARIAN) You deserved it, man.

I'ma stick that in the pocket for safekeeping.

See who I'll use it on next week!

Okay, um... two dishes that, uh, fell a tad short

of the mark tonight, that will head into the elimination,

those were cooked by...

(TENSE MUSIC)

..Christian...

..and Gabrielle.

For tonight's elimination cook-off,

each of you are going to create your take

on America's favorite dish.

The burger.

Execute a stunning burger and fries

that can hold its own in a high-end restaurant,

and that really celebrates America.

Both of you will have 25 minutes to cook your elevated burger

and save yourself in this competition, understood?

-Yes, chef. -Yes, chef.

(GORDON) Right, all of you, head to the elevator.

I'll see you in that top kitchen shortly.

-Well done, guys. -Thank you, chef.

Good luck, Christian. Good luck, Gabrielle.

Good luck, guys!

(TENSE MUSIC)

Station! Get to station, real quick. Let's go!

Let's go!

I know I can complete this challenge.

You don't become Next Level Chef without completing this

-(ANDY) Alright! -(COLE) Love it, girl.

Everybody else has, around me. They have all gone through this

and they all stand stronger because of it.

(ELEVATOR PINGS)

-(COLE) You got it, girl. -Alright, guys, come over.

-Right, how are you feeling? -I feel good, chef.

Good. Line up. Line up. How are you feeling?

-Good. -Um, burgers.

First off, we're down to the wire, guys, okay?

A top-five place on this. You're two spots away

-from finale. You ready? -Yes, chef.

Let's go. Come on. Twenty-five minutes, yeah?

-Hands on, everybody. Let's go. -(ANDY) Alright, guys!

(GORDON) Classic burger.

(GORDON) Platform is moving. On your mark...

-(ANDY) Here it comes, guys! -..get set...

-(PLATFORM BLEEPS) -..go!

(COLE) Go! You got it!

(GORDON) Ground brisket. Short rib. Love that.

-Potatoes for your fries. -Get potatoes! Potatoes!

(GORDON) Get everything you need to elevate those dishes, okay?

I grab the short rib and cheddar, some ketchup,

and I wanna make a classic American sauce.

Like, almost a Thousand Island sauce.

(DARIAN) ..In front of you. Yeah, get the chilis, okay?

This sauce is redemption.

-Corn. Right in front of you. -Where? Where? Where? Oh!

-Yep, there you go. -Thank you. See mayo anywhere?

Mayo? Um...

I don't see mayo.

(TENSE MUSIC)

I see mayo, it's mine! I want it.

I keep shouting for mayonnaise

but there's no mayonnaise on the platform.

Unless Christian has it.

(GASPS) Does Christian have it?!

(TENSE MUSIC)

Checkmate. (CHUCKLES)

-Nice clean plate, Christian! -(GORDON) Five, four, three...

-Mayonnaise? -..two, one and stop!

(PLATFORM WHIRRING)

Right, your 25 minutes starts now.

(TENSE MUSIC)

-Christian, what did you grab? -I got short rib. I got chives.

-And those buns, yes? -Yes, chef.

-Cheese as well. -Options. Options.

A lot of options, and a nice cheddar as well

-if you wanna do a two-cheese. -No, no, no. I'm picking homage

to the classic American burger.

Okay. Good, good, good. Good luck, my man. Let's go.

-How you feeling, Christian? -Feeling good, like I should!

(DRAMATIC MUSIC)

Right. How you feeling? What did you grab?

I feel good, chef. I grabbed a lot of stuff.

-I'm going kind of Baja-ey here. -(GORDON) Okay, good.

I am elevating this burger by adding a lot of flavor

that you wouldn't really expect on your burger.

Beautiful. You got avocado, corn... yum!

Oh, beautiful! Very Baja.

Gabrielle, I want you to focus on that patty now.

You need to start shaping that thing. Please.

Come on! Piece of paper on top.

Good. Nice and pressed. If you press it evenly,

-it will cook evenly. Okay? -Yes, chef.

(TENSE MUSIC)

Do you want that shaped into a patty or not?

Uh, no. I'm gonna ball it, and then I'ma shape it a little bit.

Okay, bud.

Nicely seasoned, guys. Okay?

Alright, Christian! Nice.

-We are halfway. -Yes, chef.

Twelve minutes to go, okay?

-I'm gonna do a relish. -(ANDY & COLE) Oh, yum!

-Love a relish. -(COLE) A little lemon.

(TENSE MUSIC CONTINUES)

I'm making a sweet and spicy aioli.

This is the make-it-or-break-it burger.

I wanna make sure this elevated American classic

stands out to these mentors.

Watch that burger.

Alright, Christian, wanna put cheese on that?

Yes, chef.

It's gotta be even, coast to coast, medium rare.

I need to secure my spot on the top five.

There is no room for error here.

(CHRISTIAN, IN KITCHEN) Looks good!

(GORDON) Eight minutes to go, yes?

(TENSE MUSIC)

Oh so beautiful, Gabrielle!

-Drop my fries please, chef! -Yep. Fries are up.

Check your sauce now.

(TENSE MUSIC)

Not good.

What were you trying to make - mayo?

It's a charred corn aioli but it's loose.

It's not gonna work. It's going to just

seep off of this burger bun.

I've already been through that today

where they weren't able to pick up my crab cake.

I can't revisit that.

If it's not right, don't serve it.

We are down to our final five minutes, okay?

Deep breath. You got this!

(TENSE MUSIC BUILDS)

I'm scared.

(MUSIC ENDS)

(TENSE MUSIC)

Can always add one more egg yolk? Olive oil? Let it run.

Yeah. I'll go.

A sauceless burger is my risk right now.

I have to save it. I have to at least try.

(MACHINE WHIRRING)

(DRAMATIC MUSIC)

Check your bun, Christian! Bun!

(DARIAN) Oh.

(CHRISTIAN) I've made many burgers but this is

the most important burger of my life at this point.

It has to be perfect.

-You okay? -Yeah,

I got two sets of buns, just in case.

-Plan A, Plan B, my man. -(CHRISTIAN) Options, options.

Good, good, good.

-You like the sauce, Gabrielle? -Yeah, I like it.

-Okay, good. -Taste! Taste! Taste!

Thank you, sweet Darian.

We are down to two minutes, guys.

Let's go! Start plating. Bring it home.

(HI-ENERGY ROCK MUSIC)

I want Richard and Nyesha blown away with these burgers.

(CHEFS SHOUTING ENCOURAGEMENT)

Nice and gentle. Don't break it.

Build it beautifully, okay? Build it beautifully,

(COLE) You got this. Take your time.

(ANDY) Beautiful!

Alright, Christian! Nice clean plate, Christian!

(GORDON) ..Four, three, two,

one, and stop! Well done!

-Wow! -(GABRIELLE SCREAMS WITH RELIEF)

(TENSE MUSIC)

Nyesha, Richard, welcome back.

Two phenomenal powerhouse chefs, and two incredible burgers.

Right. Let's start off with, uh, this one here.

This is a Classic American Short Rib Burger

with American cheese, crispy onions,

sweet and spicy aioli, and fries.

I love a burger that just has meat, cheese and onion.

(TENSE MUSIC)

You know, it's a little inconsistent

in the sear but sauce is incredible.

The texture of the fries - phenomenal.

Great job.

You know, it's a lot of one flavor going on...

..and I think the burger is a little bit imbalanced.

But I'm being very particular here.

-(GORDON) Got to be. -But it's still delicious

I mean, this is a restaurant- caliber burger right here.

Right. Next up,

this is a Brisket Patty with Pepper Jack cheese,

a toasted corn relish,

and a charred corn aioli.

Visually, I feel like I'm sitting at a burger bar.

This is really beautiful presentation. Very thoughtful.

(POTATO FRY CRUNCHES)

What I love about this burger is the creativity of it.

I love the cook on this, the char on it.

The meat is seasoned really, really well,

and the acidity you're getting from the pickle in there,

which is so important for me in burgers.

This is a really thoughtful, interesting approach to a burger

using lots of different vegetables,

using a corn and aioli, um...

I just wish there was just a little bit of balance.

It does kind of finish tangy.

(GORDON) Tell me, which burger are you sending home, please?

Is it the Short Rib Burger?

Or is it the Brisket Burger?

For me, the burger that I'm eliminating is...

..the Short Rib Burger.

Wow. Um... The burger that I will be sending home...

(TENSE MUSIC BUILDS)

..is the Short Rib Burger.

(GENTLE, REFLECTIVE MUSIC)

That short rib burger was cooked by Christian.

(WHISPERS) Good job, chef.

You've been an absolute powerhouse

from start to finish in this competition.

-Thank you, chef -Christian, as your mentor

for the first part of this competition,

dude, you're an absolute force.

This, by far, has been

the most exhilarating experience of my life.

But I've also learned a lot from you three.

We're gonna miss you, bud.

(VOICE QUIVERING) To just be recognized

as someone who can... hold their own

means the world.

Blais Boys, man.

You fight the good fight.

-Keep that blue up top, yeah? -Yes, sir. Yes, sir.

I will never forget this moment.

This is embedded in my DNA

on how I'm growing as a chef.

You're a great cook, man. You're a great chef.

It is one for the books!

-Love you, Christian! -Love you, Christian!

(DARIAN) Much love.

Whoo!

-(GORDON) Wow. Well done. -Good job!

Top five. Give yourselves a big round of applause. Come on!

-(CHEFS WHOOP AND CELEBRATE) -Top five B&G! Let's go!

All of you,

get some rest, please,

because next time the goal...

is to kick things up a notch. Good night!

-(DARIAN) Ooh! -Let's do it!

-(ANDY) Thank you, chefs! -Congratulations.

-Thank you. -(NYESHA) Good job.

Thank you, chef!

-(RICHARD) Much love. -(GABRIELLE) Thank you!

-Good job. -(RICHARD) Good job, Cole!

(DARIAN) My man! Much love.

-Way to fly, Gabrielle! -Ah! My goodness me.

Hey, are you three from Team Ramsay?

(CHEFS WHOOP AND CHEER) Gordon's girls! Gordon's girls!

(GRUNTING HAPPILY) Yaw!

(RICHARD, V.O.) Next time on Next Level Chef.

Welcome to the Next Level stadium!

Goooaal!

(NYESHA) World Cup fusion dish! Mexico. Argentina. England.

-Second one, here we go. -OK, let's think. Think! Think!

What are you gonna fuse into your dish?

-That was a terrible decision! -Is the rice cooked?

-Not yet, chef. -Kimchi. Did we open it yet?

Not yet, chef. This is absolutely insane.

Please welcome Alexi Lalas!

(BOTH CHANTING) I believe that we will win!

This is gonna go down as my best day,

and I've given birth twice.