1 00:00:08,641 --> 00:00:11,111 This is the last stretch of the race. 2 00:00:11,211 --> 00:00:13,980 This mentorship is a huge opportunity 3 00:00:14,114 --> 00:00:16,249 to open doors within my career, 4 00:00:16,349 --> 00:00:17,617 to open doors within myself, to learn. 5 00:00:19,152 --> 00:00:20,754 I need to be head down, 6 00:00:20,854 --> 00:00:22,287 focused on what's ahead of me, 7 00:00:22,288 --> 00:00:23,690 and get to that finish line. 8 00:00:26,393 --> 00:00:28,427 Coming from nothing to where I'm at right now 9 00:00:28,428 --> 00:00:32,398 is just a blessing, man. Go after your dream. 10 00:00:32,399 --> 00:00:34,166 Don't let anybody tell you you can't do it. 11 00:00:34,167 --> 00:00:36,935 Don't let anybody tell you that it's not possible. 12 00:00:36,936 --> 00:00:39,372 I'm just going to go out there and leave everything I have... 13 00:00:39,472 --> 00:00:40,507 on the floor. 14 00:00:42,375 --> 00:00:44,544 We're at the finish line. 15 00:00:44,678 --> 00:00:47,447 All the failure, all the gettin' back up, 16 00:00:47,547 --> 00:00:50,283 all the lessons learned, they've all culminated in this moment. 17 00:00:50,383 --> 00:00:52,752 And I've never been more hungry for something in my life. 18 00:00:55,789 --> 00:00:58,291 I can't believe this is finally happening. 19 00:00:58,425 --> 00:01:00,726 I'ma create history here today. 20 00:01:00,727 --> 00:01:02,729 What was that spice that's in my palate? It's the curry. 21 00:01:02,829 --> 00:01:04,264 Just be careful. I don't think you add any more spice. 22 00:01:07,167 --> 00:01:08,468 I'm puttin' everything I can 23 00:01:08,568 --> 00:01:10,736 to make this a life-changing event today. 24 00:01:10,737 --> 00:01:13,940 See how it's uneven? Here, this part's not cooked. 25 00:01:14,040 --> 00:01:16,709 I want to make sure that I'm unforgettable, 26 00:01:16,710 --> 00:01:20,346 and I'm undeniable, and that IamtheNext Level Chef. 27 00:01:20,347 --> 00:01:22,349 Oh, Yeah, so don't slice that till the last minute 28 00:01:22,449 --> 00:01:23,917 so the goodness stays in there. 29 00:01:24,017 --> 00:01:25,352 The winner 30 00:01:25,452 --> 00:01:28,053 ofNext Level Chefis... 31 00:01:53,213 --> 00:01:54,847 Alright, here we-- 32 00:01:56,082 --> 00:01:59,519 Holy ! Wow! 33 00:01:59,619 --> 00:02:01,620 - Oh my goodness. - Oh, son! 34 00:02:01,621 --> 00:02:05,024 Oh my goodness. You guys look amazing. 35 00:02:05,025 --> 00:02:09,763 Oh, I miss you so much. My goodness, it's been so long. 36 00:02:09,863 --> 00:02:12,931 Don't make me cry, please. I've cried enough so far. 37 00:02:12,932 --> 00:02:15,535 My wife and my mom, they're the most important women in my life. 38 00:02:15,635 --> 00:02:17,971 - Gosh, you look amazing, Mama. - Thank you. 39 00:02:18,104 --> 00:02:20,539 - Oh my gosh, I love you. - I love you more. 40 00:02:20,540 --> 00:02:24,244 My mom, yeah, she brought me here 13 years ago 41 00:02:24,377 --> 00:02:27,013 to this beautiful country. And everything I do in life 42 00:02:27,147 --> 00:02:29,349 I just always want to make my mom proud every day, you know? 43 00:02:29,449 --> 00:02:31,885 Do the best you can in every way you can. 44 00:02:32,018 --> 00:02:34,920 You got this, baby. Take it home. 45 00:02:34,921 --> 00:02:37,923 If it wasn't for her, this wouldn't have happened. 46 00:02:37,924 --> 00:02:40,794 This is a motivation for me to really take this home, 47 00:02:40,894 --> 00:02:43,896 seeing you guys here, you know? Because you guys 48 00:02:43,897 --> 00:02:45,832 are the two most important people in my life, you know? 49 00:02:54,407 --> 00:02:56,910 Connor! Oh, my God. 50 00:02:57,010 --> 00:02:59,145 I see my mom and dad, you know, my biggest supporters 51 00:02:59,245 --> 00:03:01,114 through every up and down. 52 00:03:01,247 --> 00:03:03,149 I'm blessed Man, I have the best parents. 53 00:03:03,249 --> 00:03:05,652 - You're so lucky... - Yes. 54 00:03:05,785 --> 00:03:07,686 ...but not, because you work so hard... 55 00:03:07,687 --> 00:03:09,556 For sure, you earned all of this. 56 00:03:09,656 --> 00:03:12,124 ...to get where you're standing right now. 57 00:03:12,125 --> 00:03:14,427 Now it's time to do 'em proud out there. 58 00:03:14,527 --> 00:03:15,995 - Love you. - Thanks for being here. 59 00:03:16,096 --> 00:03:18,131 - So proud of you. - Aw! So happy for you. 60 00:03:18,231 --> 00:03:20,033 - Alright, buddy. Proud of you. - Love you, Dad. 61 00:03:20,133 --> 00:03:20,900 Yeah, love you too! 62 00:03:25,605 --> 00:03:27,273 I have arrived. 63 00:03:27,374 --> 00:03:28,775 Oh, ! 64 00:03:31,011 --> 00:03:34,046 Hello! 65 00:03:34,047 --> 00:03:36,715 Hi. Look at you! 66 00:03:36,716 --> 00:03:38,818 - I'm so proud of you. - I'm so proud of you, man. 67 00:03:38,952 --> 00:03:40,320 Your friends, family - everybody rooting for you. 68 00:03:40,420 --> 00:03:42,288 Everybody misses you. 69 00:03:42,389 --> 00:03:44,456 Now I'm a lil' amped up, ready to go! 70 00:03:44,457 --> 00:03:46,760 Okay, now I got a lil' extra pep in my step. 71 00:03:51,831 --> 00:03:54,634 Alright, here we go. Next Level Chef, baby. 72 00:03:57,637 --> 00:03:59,039 Let's go! 73 00:04:02,575 --> 00:04:05,178 Let's go, you three! Come on, man! 74 00:04:05,311 --> 00:04:07,046 - Woo-hoo! - Here we go. 75 00:04:07,047 --> 00:04:09,582 Hey! 76 00:04:09,716 --> 00:04:11,618 - You guys ready? - Yes, chef. 77 00:04:11,718 --> 00:04:16,623 Good, because today is theNext Levelgrand finale. 78 00:04:16,723 --> 00:04:18,958 Guys, over the course of this competition, 79 00:04:19,059 --> 00:04:22,628 - we've tasted over 200... - Wow! 80 00:04:22,629 --> 00:04:26,498 ...amazing dishes cooked by 24 awesome chefs. 81 00:04:26,499 --> 00:04:29,902 But you three, you've risen to the top. 82 00:04:29,903 --> 00:04:33,640 One of you will win the title ofNext Level Chef. 83 00:04:33,740 --> 00:04:36,076 Been waitin' for that moment, man. 84 00:04:36,209 --> 00:04:38,478 A check for a quarter of a million dollars 85 00:04:38,611 --> 00:04:41,380 and of course, a one-year mentorship 86 00:04:41,381 --> 00:04:43,850 from Gordon, Nyesha and myself. 87 00:04:43,950 --> 00:04:45,885 - Whew! - But tonight 88 00:04:45,985 --> 00:04:48,655 only one of you will walk away as champion. 89 00:04:48,755 --> 00:04:51,357 Today's final challenge is the ultimate test: 90 00:04:51,358 --> 00:04:54,894 a cohesive three-course menu 91 00:04:55,028 --> 00:04:57,529 with a show-stopping dish from each level. 92 00:04:57,530 --> 00:04:59,665 You'll begin in the basement with me 93 00:04:59,666 --> 00:05:02,268 where you'll set the tone with aNext Levelappetizer. 94 00:05:02,369 --> 00:05:04,670 And then I'll see you in the middle kitchen 95 00:05:04,671 --> 00:05:07,941 where you'll have to create a flawless fish course. 96 00:05:08,041 --> 00:05:10,377 And finally, you'll meet me in that top kitchen, 97 00:05:10,477 --> 00:05:12,145 where you'll need to deliver 98 00:05:12,245 --> 00:05:14,514 a stunningNext Level meat entr\e 99 00:05:14,614 --> 00:05:17,817 to really close out your cohesive menu. 100 00:05:17,917 --> 00:05:21,286 Each and every dish needs to be immaculate. 101 00:05:21,287 --> 00:05:23,656 You'll have 90 minutes. 102 00:05:23,757 --> 00:05:25,691 The time you spend cooking on each level, 103 00:05:25,692 --> 00:05:28,927 it's totally up to you, okay? Use it wisely. 104 00:05:28,928 --> 00:05:31,697 Each time you finish a dish, hit the buzzer 105 00:05:31,698 --> 00:05:34,533 at the center of the kitchen to stop your clock. 106 00:05:34,534 --> 00:05:36,335 Guys, that's three kitchens, 107 00:05:36,336 --> 00:05:39,805 three courses, and your chance to tell a story with your menu. 108 00:05:39,806 --> 00:05:42,975 Nothing less than excellence will do. 109 00:05:42,976 --> 00:05:45,812 There is one last thing before we get down to the business. 110 00:05:45,945 --> 00:05:49,282 Please welcome our reigning Next Levelchampion... Austin! 111 00:05:51,284 --> 00:05:52,719 - He's back! - Austin! 112 00:05:52,819 --> 00:05:54,720 Welcome, chef. My man. 113 00:05:54,721 --> 00:05:56,555 Congratulations goes to... Austin! 114 00:05:56,556 --> 00:05:58,424 Oh, my God! 115 00:06:00,927 --> 00:06:02,695 I put so much blood, sweat and tears into my chef career, 116 00:06:02,696 --> 00:06:04,831 and this is just all worth it. 117 00:06:04,964 --> 00:06:07,133 I think Austin's been crushing it. 118 00:06:07,233 --> 00:06:09,736 This is day one of my two-day event with Chef Richard Blais. 119 00:06:09,836 --> 00:06:13,739 He's definitely got more of a presence online. 120 00:06:13,740 --> 00:06:15,574 But he's also doing a ton of pop-ups. 121 00:06:15,575 --> 00:06:17,711 He's traveling the world. 122 00:06:17,811 --> 00:06:20,012 This is High by Restaurant Gordon Ramsay. 123 00:06:20,013 --> 00:06:22,449 I think now that we have this stable and this roster 124 00:06:22,582 --> 00:06:26,485 ofNext Level Chefwinners, it'sincredibleto see 125 00:06:26,486 --> 00:06:29,621 how much they're achieving afterNext Level Chef. 126 00:06:29,622 --> 00:06:30,856 - Hi, bud. - How we doing? 127 00:06:30,857 --> 00:06:32,758 - You good? - Very well, chef. Thank you. 128 00:06:34,694 --> 00:06:36,862 Austin literally has the playbook. 129 00:06:36,863 --> 00:06:39,598 He's an example of someone who conquered 130 00:06:39,599 --> 00:06:43,136 this three-story mountain and is just living a dream. 131 00:06:43,269 --> 00:06:45,904 Austin, you look great but you forgot your blue apron today! 132 00:06:45,905 --> 00:06:48,875 Yours looks a lot cleaner than mine did - that's for sure! 133 00:06:48,975 --> 00:06:50,877 What do you think they need to do strategically 134 00:06:51,011 --> 00:06:53,346 - to win today? - Have a backup plan. 135 00:06:53,480 --> 00:06:55,215 Nothing ever goes the way you want it to. 136 00:06:55,315 --> 00:06:57,016 This is the most unforgiving platform 137 00:06:57,017 --> 00:06:59,352 - that you could imagine. - Backup plan, baby. 138 00:06:59,486 --> 00:07:00,953 And bully everybody at the platform. 139 00:07:03,490 --> 00:07:05,759 Austin, it's time for these three to get to work. 140 00:07:05,859 --> 00:07:07,359 We'll see you soon and welcome back, my man. 141 00:07:07,360 --> 00:07:09,395 Pleasure to be here. Good luck, guys. 142 00:07:09,396 --> 00:07:11,030 - Thank you, Austin. Thank you. - Thank you. 143 00:07:11,031 --> 00:07:12,766 All the best. Congrats again, man. 144 00:07:12,866 --> 00:07:14,067 - Thank you very much. - Congratulations. 145 00:07:16,369 --> 00:07:18,371 - Right, you guys ready? - Yes, chef. 146 00:07:18,471 --> 00:07:20,507 The platform is ready to drop. 147 00:07:20,607 --> 00:07:23,809 You know the drill. 148 00:07:23,810 --> 00:07:26,646 We need one perfect appetizer from each of you. 149 00:07:26,780 --> 00:07:30,416 And your 90 minutes starts... 150 00:07:30,417 --> 00:07:31,918 - now! Let's go! - Let's go, Connor! 151 00:07:32,052 --> 00:07:33,787 Proteins first. Protein, right? There's lobster. 152 00:07:33,920 --> 00:07:35,789 Scallops are over here. Chicken wings! 153 00:07:35,922 --> 00:07:37,824 I know the shrimp is gonna be a straight, 154 00:07:37,924 --> 00:07:40,560 hot commodity on that platform. 155 00:07:40,660 --> 00:07:42,929 Boom! Shrimp is mine. 156 00:07:43,029 --> 00:07:46,966 Connor, my boy, I wanted those. I pivot to lobster. 157 00:07:47,067 --> 00:07:48,834 Make sure you have a protein, right? 158 00:07:48,835 --> 00:07:50,936 - Yes, chef. - The boys shoved me outta 159 00:07:50,937 --> 00:07:53,072 the way because they wanna fight over their little shrimp. 160 00:07:53,073 --> 00:07:55,808 Whatever. Just don't touch my scallops. 161 00:07:55,809 --> 00:07:57,711 Rice up here. There's mushrooms, citrus. 162 00:07:57,811 --> 00:07:59,979 I see this andouille sausage over there. 163 00:08:00,080 --> 00:08:02,215 That's for sure gonna add some extra flavor and depth. 164 00:08:02,315 --> 00:08:04,684 That's what I really want. Kumquats are perfect. 165 00:08:04,818 --> 00:08:07,119 They'll add that citrus note. 166 00:08:07,120 --> 00:08:09,155 - Bacon over here. - Now I'm ready to rock and roll. 167 00:08:09,255 --> 00:08:10,723 Coconut milk, right here. 168 00:08:10,724 --> 00:08:12,592 I grab mint. I got some scallion. 169 00:08:12,692 --> 00:08:14,561 I grab some scotch bonnet pepper. 170 00:08:14,694 --> 00:08:16,228 This dish is coming together. 171 00:08:16,229 --> 00:08:19,099 I got some parsley, some green onion. 172 00:08:19,199 --> 00:08:23,570 I need some sweetness. I see beautiful yellow corn. 173 00:08:23,670 --> 00:08:25,238 Alright, you got herbs right there. 174 00:08:25,338 --> 00:08:28,341 Let's go. Cole, Connor and Darian. Alright, listen. 175 00:08:28,441 --> 00:08:30,577 Ninety minutes to win Next Level Chef. 176 00:08:30,677 --> 00:08:32,444 That's why you're here. 177 00:08:35,415 --> 00:08:36,483 Alright, Darian, what do we got, dude? 178 00:08:36,583 --> 00:08:37,851 - I got lobster, chef. - Okay. 179 00:08:37,984 --> 00:08:39,852 I'm gonna go, like, a Caribbean take. 180 00:08:39,853 --> 00:08:41,454 - Okay. - So in Jamaica, we're known 181 00:08:41,554 --> 00:08:43,756 for pepper shrimp. I'll do pepper lobster 182 00:08:43,757 --> 00:08:46,726 with like a nice coconut curry velout\. 183 00:08:46,826 --> 00:08:48,862 Careful. The thing about lobster is it's so easy to overcook. 184 00:08:48,995 --> 00:08:50,629 - Yes, chef. - Shrimp is a bit more forgiving 185 00:08:50,630 --> 00:08:52,132 so just be mindful of that. 186 00:08:52,265 --> 00:08:54,900 So I'm taking delicious, traditional 187 00:08:54,901 --> 00:08:57,604 Jamaican street food and taking it to theNext Level. 188 00:08:57,737 --> 00:08:59,472 I got to get this done now. 189 00:08:59,606 --> 00:09:02,008 Got to take this home back to Buffalo. 190 00:09:02,108 --> 00:09:03,743 The whole world is watching. Jamaica is here 191 00:09:03,843 --> 00:09:05,745 cheering me on, too. Like, let's go. 192 00:09:05,845 --> 00:09:07,213 I see you got some habaneros. 193 00:09:07,347 --> 00:09:08,881 Yeah, that's gonna bring the spice 194 00:09:08,882 --> 00:09:11,251 'cos the pepper shrimp is more of a spicy dish. 195 00:09:11,351 --> 00:09:13,153 - Okay. - It's very popular 196 00:09:13,286 --> 00:09:14,753 where I grew up because I grew up next to the beach. 197 00:09:14,754 --> 00:09:15,922 - Hey, tell your story. - Yeah. 198 00:09:16,022 --> 00:09:17,624 We got similar taste, my boy! 199 00:09:17,724 --> 00:09:19,425 Alright, Connor, what do you got? 200 00:09:19,426 --> 00:09:22,294 I got shrimp. I got corn. I'm taking it to Louisiana. 201 00:09:22,295 --> 00:09:24,230 I'm gonna do a shrimp and corn play on a crab cake. 202 00:09:24,364 --> 00:09:26,166 - Okay. - I'm gonna do a corn rib, 203 00:09:26,299 --> 00:09:28,534 - kind of a play on elote. - Shrimp cake with a... 204 00:09:28,535 --> 00:09:30,170 - Corn rib. - Okay. 205 00:09:30,270 --> 00:09:32,939 Elote, a little shrimp head aioli to go with it. 206 00:09:33,039 --> 00:09:35,175 It's highlighting New Orleans where I really found myself 207 00:09:35,275 --> 00:09:37,944 as an artist and a chef. So this is right where I want to be. 208 00:09:38,044 --> 00:09:39,913 - Cole, what do we got going on? - My scallops are drying. 209 00:09:40,046 --> 00:09:41,780 My kumquats are reducing right now 210 00:09:41,781 --> 00:09:43,549 in this little pickling liquid. 211 00:09:43,550 --> 00:09:46,085 I'm definitely taking it to my Creole roots. 212 00:09:46,086 --> 00:09:48,087 I'm gonna make a kumquat beurre blanc. 213 00:09:48,088 --> 00:09:49,522 My grandfather had a kumquat tree... 214 00:09:49,656 --> 00:09:51,191 Yeah, just pluck 'em right off the tree, right? 215 00:09:51,291 --> 00:09:53,093 ...so we used to eat 'em right off the tree raw. 216 00:09:53,193 --> 00:09:55,060 This dish is called "The Awakening." 217 00:09:55,061 --> 00:09:58,697 It is my introduction to myself. 218 00:09:58,698 --> 00:10:00,800 You have the smokiness 219 00:10:00,900 --> 00:10:03,203 and the charred notes off that andouille. 220 00:10:03,303 --> 00:10:05,839 And then you have these really delicate, beautiful scallops 221 00:10:05,939 --> 00:10:07,940 on top of this nice and silky beurre blanc. 222 00:10:07,941 --> 00:10:10,210 And I feel like it's just a true testament 223 00:10:10,310 --> 00:10:12,412 of what I want to leave here as my legacy onNext Level Chef. 224 00:10:15,448 --> 00:10:17,951 Fifteen minutes gone. Guys, let's go with the pace. 225 00:10:18,084 --> 00:10:19,219 This is how you're coming out of the gate. 226 00:10:19,319 --> 00:10:20,987 This is the first thing that Gordon and Nyesha 227 00:10:21,087 --> 00:10:22,855 - are gonna see, right? - Let's execute. 228 00:10:22,856 --> 00:10:25,257 Only touchdowns down here today. Let's go. 229 00:10:25,258 --> 00:10:27,127 I need a strainer too, chef, when you get a chance. 230 00:10:27,227 --> 00:10:29,228 - Dude, you good at frisbee? - I play cricket. 231 00:10:29,229 --> 00:10:30,697 Let's go! You play cricket. 232 00:10:30,830 --> 00:10:31,965 - Come on now, dude! - All my life. 233 00:10:32,065 --> 00:10:33,967 The only sport I know nothing about. 234 00:10:34,100 --> 00:10:36,102 I'll teach you... When I get that mentorship, you know? 235 00:10:36,202 --> 00:10:38,505 You teach me cricket, I teach you pickleball. 236 00:10:38,638 --> 00:10:41,340 It's a whole lotta plans-making for somebody that ain't won yet! 237 00:10:41,341 --> 00:10:43,876 That's right. 238 00:10:43,877 --> 00:10:46,011 Twenty-three minutes gone. 239 00:10:46,012 --> 00:10:47,713 Seven minutes to your goal! 240 00:10:47,714 --> 00:10:49,148 - Okay? - Heard, chef. 241 00:10:49,149 --> 00:10:51,117 Your idea is potentially the simplest. 242 00:10:51,251 --> 00:10:53,252 - Yep. - But just make sure we execute 243 00:10:53,253 --> 00:10:55,254 - on the cooking of that lobster. - Yes, chef. 244 00:10:55,255 --> 00:10:56,989 This lobster right here is gonna set the tone 245 00:10:56,990 --> 00:10:58,992 for the entire rest of my menu. 246 00:10:59,125 --> 00:11:01,895 I have to make sure this lobster is perfect. 247 00:11:01,995 --> 00:11:03,295 - Let's make it nice. - What was that spice 248 00:11:03,296 --> 00:11:05,598 that's in my palate? It's the curry. 249 00:11:05,732 --> 00:11:07,133 I think it's the curry, just be careful. 250 00:11:07,233 --> 00:11:08,901 Yeah, I don't think you add any more spice. 251 00:11:08,902 --> 00:11:11,137 - Yes, chef. - This is your dish, dude. 252 00:11:11,237 --> 00:11:13,740 Yes, sir. This is always served in the shell back in Jamaica. 253 00:11:13,873 --> 00:11:16,275 So, this is what I want to do. 254 00:11:16,276 --> 00:11:17,744 Twenty-four minutes gone. 255 00:11:17,877 --> 00:11:19,479 Who's gonna be first to the buzzer? 256 00:11:19,612 --> 00:11:21,014 - You tasted one cake already? - Not yet. 257 00:11:21,114 --> 00:11:23,449 Taste one so you know what it's feeling like. 258 00:11:23,450 --> 00:11:25,752 Let's go, get to the buzzer. Then you get a little advantage. 259 00:11:25,852 --> 00:11:26,886 - That's it, yeah. - You feeling good about it? 260 00:11:26,986 --> 00:11:28,655 - Yes, chef. - Good. 261 00:11:28,755 --> 00:11:31,291 Darian's walking! 262 00:11:31,424 --> 00:11:33,158 On the table, hit the buzzer. The buzzer stops the clock. 263 00:11:33,159 --> 00:11:35,028 Darian's in. 264 00:11:35,128 --> 00:11:38,031 Twenty-six minutes on the nose, okay? 265 00:11:38,131 --> 00:11:40,065 - Yes, chef. - Oh, my god. 266 00:11:40,066 --> 00:11:42,068 There's so many elements I'm bringing together, 267 00:11:42,168 --> 00:11:44,370 and I'm right there. But, man, I just gotta go. 268 00:11:44,371 --> 00:11:45,538 I just gotta go right now. 269 00:11:48,308 --> 00:11:50,810 It's neck and neck, and I can't have that. 270 00:11:50,910 --> 00:11:52,779 Right now, it's a struggle. 271 00:12:01,621 --> 00:12:03,655 Cole's walking, Connor! Cole's walking. 272 00:12:03,656 --> 00:12:05,091 Plate down. Hit the buzzer, Cole. 273 00:12:05,191 --> 00:12:07,926 Hit the buzzer. There it is. Good job. 274 00:12:07,927 --> 00:12:10,229 - 27.08 - Heard, chef. 275 00:12:10,230 --> 00:12:12,332 You know, my game plan was to get to the buzzer first 276 00:12:12,432 --> 00:12:15,234 but the worst thing you can do is mess up your dish 277 00:12:15,235 --> 00:12:17,936 on the way to shaving, you know, three seconds. 278 00:12:17,937 --> 00:12:20,073 Alright, Connor's walking. Connor's walking. Good start. 279 00:12:20,206 --> 00:12:22,142 There it is. 280 00:12:22,275 --> 00:12:23,810 Good job, everyone. 281 00:12:28,648 --> 00:12:31,250 - Gordon, Nyesha, welcome back. - Thank you. 282 00:12:31,251 --> 00:12:34,987 - Really, really tremendous cook. - Absolutely beautiful. 283 00:12:34,988 --> 00:12:37,824 Let's start right here. Darian's dish. 284 00:12:37,957 --> 00:12:41,227 This is a Peppered Lobster inspired by peppered shrimp 285 00:12:41,327 --> 00:12:44,964 of Jamaica with a coconut curry and a little bit of slaw. 286 00:12:45,065 --> 00:12:47,966 Very vibrant, the inspiration of a roadside pepper shrimp 287 00:12:47,967 --> 00:12:49,134 that you would traditionally get. 288 00:12:49,135 --> 00:12:51,136 But this is done beautifully. 289 00:12:51,137 --> 00:12:52,439 I love the inspiration with the lobster. 290 00:12:52,539 --> 00:12:54,006 Really excited to get into it. 291 00:12:54,007 --> 00:12:55,742 Yeah, that's exactly what it is. 292 00:12:57,143 --> 00:12:58,978 Lobster's cooked beautifully 293 00:12:59,112 --> 00:13:02,147 but the actual curry in 26 minutes? Delicious. 294 00:13:02,148 --> 00:13:04,117 - It really is you on a plate. - Thank you, chef. 295 00:13:04,250 --> 00:13:06,119 Wow, Darian, this dish really shows 296 00:13:06,252 --> 00:13:08,021 your journey throughout this competition, 297 00:13:08,121 --> 00:13:10,023 your restraint and your balance and your spices. 298 00:13:10,123 --> 00:13:12,124 Really great first dish. 299 00:13:12,125 --> 00:13:14,127 Yeah, I think when chefs get to a certain level, 300 00:13:14,227 --> 00:13:15,462 it's about "can the flavors match the story?" 301 00:13:15,595 --> 00:13:17,262 I love the story and I think 302 00:13:17,263 --> 00:13:19,164 the flavors match the story in this case. 303 00:13:19,165 --> 00:13:20,600 - Overall, it's a great start. - Thank you, chef. 304 00:13:20,734 --> 00:13:23,136 Next up, we have Cole's 305 00:13:23,269 --> 00:13:26,406 Seared Scallops with kumquat beurre blanc, 306 00:13:26,506 --> 00:13:29,409 pickled kumquats, and an andouille crumble. 307 00:13:29,509 --> 00:13:30,776 Yeah, it's elegant. It looks beautiful. 308 00:13:30,777 --> 00:13:32,177 What a start, shall we? 309 00:13:35,882 --> 00:13:37,417 Scallop cooked beautifully. 310 00:13:37,550 --> 00:13:39,019 I love the acidity that comes from the kumquat. 311 00:13:39,119 --> 00:13:41,321 It sort of does awaken 312 00:13:41,421 --> 00:13:43,523 and really invite you to enjoy the dish. 313 00:13:43,623 --> 00:13:45,557 Beautiful textures happening. 314 00:13:45,558 --> 00:13:47,593 I love that you're calling this "The Awakening." 315 00:13:47,594 --> 00:13:50,597 I love how modern this is, how minimal it is. 316 00:13:50,697 --> 00:13:53,032 - The flavors are spot on. - Scallops cooked beautifully. 317 00:13:53,033 --> 00:13:55,035 I love the simplicity of this dish. 318 00:13:55,135 --> 00:13:58,171 I'm desperate to see what's coming next on that fish course. 319 00:13:58,271 --> 00:14:02,441 Lastly, this is Connor's Cajun Shrimp Cake 320 00:14:02,442 --> 00:14:07,213 with an elote-inspired corn rib and a shrimp head aioli. 321 00:14:07,313 --> 00:14:09,081 You know, I definitely see you returning 322 00:14:09,082 --> 00:14:12,185 to your repertoire of those Cajun flavors. 323 00:14:12,318 --> 00:14:14,286 And there's definitely a California flair. 324 00:14:19,192 --> 00:14:20,794 I love the balance of this shrimp cake. 325 00:14:20,894 --> 00:14:22,194 Really, what does this justice 326 00:14:22,195 --> 00:14:24,564 is that beautiful shrimp head aioli. 327 00:14:24,664 --> 00:14:26,332 There's a nice tang that brings 328 00:14:26,466 --> 00:14:29,234 this lovely creaminess to the shrimp cake. 329 00:14:29,235 --> 00:14:31,838 Delicious. Shrimp cooked beautifully. 330 00:14:31,938 --> 00:14:34,074 Seasoning is on-point. Beautifully done. 331 00:14:34,174 --> 00:14:35,475 Yeah, when I think of New Orleans cuisine, 332 00:14:35,575 --> 00:14:36,976 I'm always thinking about this surf and turf, 333 00:14:37,077 --> 00:14:38,978 like sausage and shrimp. 334 00:14:39,079 --> 00:14:41,113 And somehow, you really made the cake 335 00:14:41,114 --> 00:14:42,681 taste like a shrimp sausage. 336 00:14:42,682 --> 00:14:44,684 What a start! 337 00:14:44,784 --> 00:14:46,385 Listen, all three of you, 338 00:14:46,386 --> 00:14:48,488 you've set the bar really, really high. 339 00:14:48,588 --> 00:14:51,991 - Thank you, chef. - Darian, 64 minutes remaining 340 00:14:52,092 --> 00:14:54,226 for your last two courses. 341 00:14:54,227 --> 00:14:57,796 Cole, you have just under 63 minutes remaining. 342 00:14:57,797 --> 00:15:01,468 And, Connor, you have 62 and a half minutes remaining. 343 00:15:01,568 --> 00:15:03,369 It's all very, very close. 344 00:15:03,370 --> 00:15:06,506 Okay, your next course is your fish entr\e. 345 00:15:06,606 --> 00:15:08,108 Head to the elevator, and I'll meet you 346 00:15:08,241 --> 00:15:09,876 in the middle kitchen shortly. 347 00:15:09,976 --> 00:15:11,143 Good luck, guys. Keep it up. 348 00:15:11,144 --> 00:15:12,846 Keep it up, keep it up. Execute. 349 00:15:18,418 --> 00:15:20,754 - Alright, good luck, boys. - Good luck, y'all. 350 00:15:22,122 --> 00:15:23,723 Let's go, chef! 351 00:15:23,823 --> 00:15:25,791 Let's go! 352 00:15:25,792 --> 00:15:28,427 All three of youkilled those appetizers. Killed 'em! 353 00:15:28,428 --> 00:15:30,130 - Thank you. - Think about the progression 354 00:15:30,230 --> 00:15:32,264 of how that menu is being enjoyed. 355 00:15:32,265 --> 00:15:33,166 - You guys ready? - Yes, chef. 356 00:15:33,266 --> 00:15:34,701 Hands on the elevator. 357 00:15:39,305 --> 00:15:41,708 Platform's on the move. 358 00:15:43,877 --> 00:15:47,447 Go! Go! Go! Go! Go! Go! Seabass! 359 00:15:47,547 --> 00:15:50,015 I see the snapper. That's what I grew up eating. 360 00:15:50,016 --> 00:15:51,785 I'ma get exactly what I want. 361 00:15:51,885 --> 00:15:54,754 Snapper. Boom. 362 00:15:54,854 --> 00:15:58,323 Connor, man, keeps stealing my stuff. 363 00:15:58,324 --> 00:16:00,293 I wanted the shrimp. He got the shrimp. 364 00:16:00,393 --> 00:16:02,895 I wanted the snapper. He went for the snapper. 365 00:16:02,896 --> 00:16:04,596 Sea bream! 366 00:16:04,597 --> 00:16:06,832 Got sea bream instead. Nice, beautiful fish. 367 00:16:06,833 --> 00:16:09,336 Aromatics, chipotle. You got thyme here. 368 00:16:09,436 --> 00:16:11,471 I need thyme. I see that halibut. 369 00:16:11,571 --> 00:16:13,573 Yup, that's exactly what I'm grabbing. 370 00:16:13,707 --> 00:16:15,708 It's gonna go perfectly with what I'm thinking. 371 00:16:15,709 --> 00:16:18,178 I need some fennel, and I need some orange 372 00:16:18,278 --> 00:16:19,745 and kumquat to thread the line 373 00:16:19,746 --> 00:16:21,581 between my first course and my second course. 374 00:16:21,681 --> 00:16:23,749 - Tomato! - Now I need fresh tomatoes. 375 00:16:23,750 --> 00:16:25,951 - Fennel! - I still don't see tomatoes 376 00:16:25,952 --> 00:16:28,521 on this damn platform! 377 00:16:28,655 --> 00:16:30,590 There's a can of tomatoes. 378 00:16:30,690 --> 00:16:32,559 I guess I'll just grab those and make that work. 379 00:16:32,659 --> 00:16:34,060 Grab ingredients! 380 00:16:34,194 --> 00:16:35,395 Cornmeal masa - right there, left. 381 00:16:35,528 --> 00:16:37,363 I see masa. 382 00:16:37,364 --> 00:16:40,466 I see mangoes and chilies and crema. 383 00:16:40,467 --> 00:16:42,602 I'm thinking fish taco vibes. 384 00:16:42,736 --> 00:16:45,205 - Right there, left. - Oh! Sorry, fish. 385 00:16:45,305 --> 00:16:46,773 - Where's tomato paste? - Yeah! Right here! 386 00:16:49,976 --> 00:16:53,245 Alright, guys, one beautiful fish course. 387 00:16:53,246 --> 00:16:56,615 Make your dreams a reality. 388 00:16:56,616 --> 00:16:59,651 Alright, Darian, where are you taking us in your second course? 389 00:16:59,652 --> 00:17:02,489 So I'm taking you back to Jamaica again, chef. 390 00:17:02,589 --> 00:17:04,624 Nice little journey to Jamaica. So, growing up in Jamaica, 391 00:17:04,724 --> 00:17:07,393 - there was... escovitch fish. - Beautiful. 392 00:17:07,394 --> 00:17:08,728 - So, that's what I'm doing. - Pickled veg, peppers? 393 00:17:08,828 --> 00:17:10,630 - Pickled veg, peppers. - Nice. 394 00:17:10,764 --> 00:17:12,798 Um, I want to make some festival dumplings too... 395 00:17:12,799 --> 00:17:15,401 - Amazing. Deep frying? - ...to cut that spice. Deep fry. 396 00:17:15,402 --> 00:17:17,403 Excellent. How are you cooking your fish? 397 00:17:17,404 --> 00:17:20,640 - I'm just gonna pan-fry. - Awesome. 398 00:17:20,774 --> 00:17:22,509 - How are you doing, chef? - I'm doing good, chef. 399 00:17:22,642 --> 00:17:24,777 Where are you taking us in your second course? 400 00:17:24,778 --> 00:17:27,246 The next course is gonna be all about my healing journey. 401 00:17:27,247 --> 00:17:29,815 I'm doing a play on a refined couvillion. 402 00:17:29,816 --> 00:17:33,520 Anything that's warm and comforting is healing in itself. 403 00:17:33,620 --> 00:17:37,424 And because halibut is a lean fish, it can only benefit 404 00:17:37,524 --> 00:17:40,026 from being inside of this wonderful broth I'm gonna make. 405 00:17:40,126 --> 00:17:42,661 - Halibut, very unforgiving. - Yes, chef. 406 00:17:42,662 --> 00:17:44,396 I'm gonna cook it a little under and let it finish itself. 407 00:17:44,397 --> 00:17:46,399 Where'd you learn that? 408 00:17:46,499 --> 00:17:48,168 - Chef Ramsay. - Well, of course! 409 00:17:48,268 --> 00:17:49,768 And so how is this second course 410 00:17:49,769 --> 00:17:51,671 playing into your first course? 411 00:17:51,771 --> 00:17:53,806 Because the citrus notes are gonna be coming from 412 00:17:53,807 --> 00:17:55,542 not just the orange but the kumquats as well. 413 00:17:55,642 --> 00:17:57,143 - And that plays-- - I'm taking that kumquat tree 414 00:17:57,243 --> 00:17:58,578 all the way up through my journey. 415 00:17:58,678 --> 00:18:02,148 - Okay, we love that. Let's go. - Yes, chef. 416 00:18:02,282 --> 00:18:03,750 What's the storyline here in your dish, chef? 417 00:18:03,883 --> 00:18:05,551 It's... It's gonna be California. 418 00:18:05,552 --> 00:18:07,153 I'm envisioning a beautiful piece of snapper, 419 00:18:07,287 --> 00:18:09,189 mango, pickled slaw on top. 420 00:18:09,289 --> 00:18:11,558 Talk to me about this masa component. 421 00:18:11,691 --> 00:18:13,592 I was trying to make a homemade masa tortilla right here. 422 00:18:13,593 --> 00:18:15,561 Focus on making that protein amazing... 423 00:18:15,562 --> 00:18:17,429 - Yes, chef. - ...and beautiful flavors, right? 424 00:18:17,430 --> 00:18:18,898 Let's do it. Let's do it. Let's do it. 425 00:18:19,032 --> 00:18:20,200 Connor, you just have about 54 minutes. 426 00:18:20,300 --> 00:18:21,901 - Okay? - Okay. 427 00:18:22,002 --> 00:18:23,736 Cole, you have just over 54 minutes. 428 00:18:23,737 --> 00:18:26,438 - Heard, chef. - Darian, that leaves you 429 00:18:26,439 --> 00:18:28,540 - with 55 minutes. Okay, chef? - Perfect, thank you. 430 00:18:30,443 --> 00:18:33,046 Keep pushing! Keep pushing! 431 00:18:33,179 --> 00:18:34,948 - How you doing, Cole? - I'm doing good, chef. 432 00:18:35,048 --> 00:18:36,181 What do you have in your broth here? 433 00:18:36,182 --> 00:18:38,050 I have some whole tomatoes, 434 00:18:38,051 --> 00:18:40,053 fennel, a little orange, a little kumquat. 435 00:18:40,153 --> 00:18:41,588 The tomatoes, they almost taste 436 00:18:41,721 --> 00:18:44,356 - just a little sort of tinny. - Yes, chef. 437 00:18:44,357 --> 00:18:47,227 I'm pretty worried right now because it is really hard to get 438 00:18:47,327 --> 00:18:50,496 that tinned tomato taste out of there. 439 00:18:50,497 --> 00:18:52,731 I'm hoping I can just blend it all up 440 00:18:52,732 --> 00:18:54,167 to make sure I really balance it out. 441 00:18:58,071 --> 00:19:00,073 Careful. 442 00:19:00,206 --> 00:19:02,641 My arm is burning. 443 00:19:02,642 --> 00:19:04,711 I donothave time for this right now. 444 00:19:13,219 --> 00:19:14,587 Careful. 445 00:19:14,688 --> 00:19:16,489 We press on. Okay? 446 00:19:16,589 --> 00:19:18,657 we do not give up. We do not give in. 447 00:19:18,658 --> 00:19:21,760 So yes, my arm is burning and I'm gonna keep going. 448 00:19:21,761 --> 00:19:23,629 - This looks beautiful, chef. - Thank you, chef. 449 00:19:23,630 --> 00:19:25,231 Still got a little bit of that tinny flavor 450 00:19:25,331 --> 00:19:26,499 I'm trying to get out of there. 451 00:19:26,599 --> 00:19:28,501 But you're on your way, for sure. 452 00:19:28,601 --> 00:19:31,537 Nothing is standing in my way. I don't need this hand. 453 00:19:31,538 --> 00:19:33,640 Actually, this is my dominant hand, Idoneed it! 454 00:19:33,773 --> 00:19:35,641 Darian, what is your strategy here? 455 00:19:35,642 --> 00:19:37,776 Chef, I want to get to the buzzer first. 456 00:19:37,777 --> 00:19:39,878 That's why I got my fish going. I'm doing the entire fish 457 00:19:39,879 --> 00:19:41,947 so I have time for it to cook. 458 00:19:41,948 --> 00:19:43,850 Fish takes no time at all. You don't want that 459 00:19:43,983 --> 00:19:45,685 - sitting there too long. - Yes, chef. 460 00:19:45,785 --> 00:19:48,655 Come on, guys! Who's first to the buzzer? 461 00:19:48,788 --> 00:19:51,124 - How you feeling, Connor? - Feeling alright, chef. 462 00:19:51,257 --> 00:19:52,825 How do we get you to excellent? 463 00:19:52,826 --> 00:19:54,828 I'm trying to gain some time right now. 464 00:19:54,928 --> 00:19:56,996 As long as your fish is perfect, you're gonna be great. 465 00:19:57,097 --> 00:19:58,865 - Focus on the protein. - Yes, chef. 466 00:19:58,998 --> 00:20:01,433 I'm nervous about this snapper. 467 00:20:01,434 --> 00:20:04,070 It's a big filet. It's not an easy one. 468 00:20:04,170 --> 00:20:08,141 If it's undercooked, if it's overcooked... my dish is trash. 469 00:20:08,241 --> 00:20:10,010 You got this, right? This wasn't given to you. 470 00:20:10,143 --> 00:20:11,310 You earned your spot to be here. 471 00:20:11,311 --> 00:20:12,679 - Right? - Yes, chef. 472 00:20:12,779 --> 00:20:14,547 Do you want to sear all sides, chef? 473 00:20:14,681 --> 00:20:16,182 - Okay. - Here, this part's not cooked. 474 00:20:16,282 --> 00:20:17,716 Yes, chef. 475 00:20:17,717 --> 00:20:19,686 I'm trying to rush to the finish line 476 00:20:19,819 --> 00:20:22,287 and preserve my chance of having an amazing dish up top, 477 00:20:22,288 --> 00:20:24,323 and I'm rushing the snapper. 478 00:20:24,324 --> 00:20:25,724 You got this, buddy, okay? 479 00:20:25,725 --> 00:20:27,694 - Let's do it. - You're doing it. 480 00:20:27,794 --> 00:20:29,862 But it's time to trust what I've done to get here. 481 00:20:29,863 --> 00:20:31,865 We're gonna lock in. We're gonna get it done. 482 00:20:31,965 --> 00:20:34,833 Let's go, guys! Start bringing these dishes home. 483 00:20:34,834 --> 00:20:37,037 Let's go, boys. I want you at your best when I beat you. 484 00:20:37,170 --> 00:20:39,439 - Alright. - You don't wanna go home 485 00:20:39,539 --> 00:20:42,842 thinking "I shoulda, woulda, coulda," right? 486 00:20:42,942 --> 00:20:45,712 Connor, your one hour is gone. You have 30 minutes left. 487 00:20:45,812 --> 00:20:48,781 Cole, same with you. You're just 10 seconds behind. 488 00:20:48,782 --> 00:20:50,316 Darian, 31 minutes. 489 00:20:54,020 --> 00:20:55,689 Who's going to buzzer first? 490 00:20:55,789 --> 00:20:57,290 There goes Cole! 491 00:21:01,928 --> 00:21:03,029 Good job, Cole. Good job. 492 00:21:06,433 --> 00:21:08,335 This one's gonna come down to the wire - I can feel it. 493 00:21:08,435 --> 00:21:09,968 Who's next to the finish? 494 00:21:09,969 --> 00:21:12,339 Big push, big push, big push. 495 00:21:12,439 --> 00:21:14,374 This is for the title ofNext Level Chef, guys. 496 00:21:19,779 --> 00:21:22,749 Last to it again. 497 00:21:22,882 --> 00:21:24,751 Wish I'd given that fish a little bit more love 498 00:21:24,884 --> 00:21:27,220 but I'm feeling glad to get the hell outta 499 00:21:27,354 --> 00:21:28,822 - this middle kitchen right now. - Not easy. 500 00:21:32,525 --> 00:21:34,227 - Wow. - Richard, Gordon. 501 00:21:34,327 --> 00:21:36,261 How was that? 502 00:21:36,262 --> 00:21:38,698 They absolutely gave it their all up there. 503 00:21:38,832 --> 00:21:41,901 Ah, beautiful. 504 00:21:42,002 --> 00:21:45,372 First up, we have Darian's Sea Bream Escavitch. 505 00:21:45,505 --> 00:21:47,374 This is served with a crispy okra 506 00:21:47,507 --> 00:21:50,309 and an aromatic tomato sauce. 507 00:21:50,310 --> 00:21:52,911 Visually, it looks beautiful. It's got you all over it again. 508 00:21:52,912 --> 00:21:54,813 It's vibrant. The colors are beautifully done, 509 00:21:54,814 --> 00:21:56,416 and I just love the crispiness of this fish. 510 00:21:56,516 --> 00:21:58,118 Thank you, chef. 511 00:22:02,756 --> 00:22:04,656 The fish is cooked beautifully. 512 00:22:04,657 --> 00:22:07,060 It's so nice that you served the fish whole. 513 00:22:07,193 --> 00:22:11,263 Just cut those fins, all these real big spiky bits there, 514 00:22:11,264 --> 00:22:12,932 'cos they could get lost in translation, 515 00:22:13,033 --> 00:22:14,667 especially when we're devouring this thing 516 00:22:14,668 --> 00:22:16,569 at a thousand miles an hour. 517 00:22:16,670 --> 00:22:18,671 Yeah, this dish, it shows just so much confidence. 518 00:22:18,672 --> 00:22:21,675 It's very Jamaican and Caribbean. 519 00:22:21,775 --> 00:22:23,442 Maybe a little bit more spice for me, actually, 520 00:22:23,443 --> 00:22:24,944 because it's a whole fish. 521 00:22:25,045 --> 00:22:27,681 But it's an excellent tasting dish for sure. 522 00:22:27,814 --> 00:22:29,848 I love the heritage that you draw from. 523 00:22:29,849 --> 00:22:31,817 Really beautiful presentation, really beautiful dish. 524 00:22:31,818 --> 00:22:33,887 Thank you, chef. Appreciate it. 525 00:22:33,987 --> 00:22:37,723 Next up, we have Cole's 526 00:22:37,724 --> 00:22:40,826 Pan-Roasted Halibut with roasted fennel, 527 00:22:40,827 --> 00:22:43,730 Swiss chard, crispy okra and kumquats. 528 00:22:43,830 --> 00:22:45,831 It's elegant, it's minimalistic, 529 00:22:45,832 --> 00:22:47,834 it is the hardest fish tonight to cook. 530 00:22:47,934 --> 00:22:50,337 Fingers crossed it tastes as good as it looks. 531 00:22:50,437 --> 00:22:52,204 - Shall we? - Yes. 532 00:22:52,205 --> 00:22:53,873 Dying to see how this fish is cooked. 533 00:22:53,973 --> 00:22:55,075 - Mmm. - Wow. Look at that. 534 00:22:58,278 --> 00:23:00,714 The fish is cooked beautifully. It's glistening, sublime. 535 00:23:00,814 --> 00:23:02,715 It needs just one more element in there 536 00:23:02,716 --> 00:23:04,584 but the hardest bit's done. The fish is nailed. 537 00:23:04,718 --> 00:23:07,120 And the sauce with that fish is to die for. 538 00:23:07,253 --> 00:23:09,322 Yeah, I mean, this is bringing me back to a three Michelin star 539 00:23:09,456 --> 00:23:11,324 that I worked at in New York City. 540 00:23:11,458 --> 00:23:14,728 The fish is snow white and just perfectly cooked. 541 00:23:14,828 --> 00:23:16,896 Yeah, really beautiful, simplistic expression 542 00:23:16,996 --> 00:23:20,232 of a halibut dish. I really love the sweetness 543 00:23:20,233 --> 00:23:22,001 that comes from the tomato sauce. 544 00:23:22,002 --> 00:23:24,003 From where I tasted it originally 545 00:23:24,004 --> 00:23:26,606 to where you got this now by adding that kumquat? 546 00:23:26,706 --> 00:23:29,008 - Very well executed. - Thank you, chef. 547 00:23:29,009 --> 00:23:33,145 And lastly, we have Connor's Pan-Roasted Snapper. 548 00:23:33,146 --> 00:23:36,181 This is a play on a taco, a handmade tortilla 549 00:23:36,182 --> 00:23:39,752 with Mexican-style street corn, or elote, and a salsa verde. 550 00:23:39,753 --> 00:23:42,154 I mean, this might be the prettiest dish of the three, 551 00:23:42,155 --> 00:23:45,090 and I just really love the sense of authorship here. 552 00:23:45,091 --> 00:23:46,760 You had us in New Orleans, 553 00:23:46,860 --> 00:23:48,895 now we're clearly in Southern California, 554 00:23:49,029 --> 00:23:51,631 so I can't wait to taste, to see if the story comes through here. 555 00:23:51,731 --> 00:23:53,366 - Shall we? - Yeah, please. 556 00:23:53,466 --> 00:23:55,368 Snapper, hard to cook, right? 557 00:23:59,539 --> 00:24:02,941 I am just hoping, praying, 558 00:24:02,942 --> 00:24:06,512 praying again, hoping again, that the cook is okay. 559 00:24:15,055 --> 00:24:17,389 The seasoning here is on-point. 560 00:24:17,390 --> 00:24:19,125 Everything is just beautifully blending. 561 00:24:19,259 --> 00:24:21,961 And the tortilla and that salsa. 562 00:24:22,062 --> 00:24:25,264 I do have to take you to task on the temperature of the fish. 563 00:24:25,265 --> 00:24:27,400 It does need another 90 seconds. 564 00:24:27,534 --> 00:24:29,935 It's a tough fish to get right. 565 00:24:29,936 --> 00:24:33,205 The tortilla is insane. And the salsa is incredible. 566 00:24:33,206 --> 00:24:35,709 Like, the flavors are massive on this plate. 567 00:24:35,809 --> 00:24:37,810 Yeah, a lot of work achieved here. 568 00:24:37,811 --> 00:24:39,812 You definitely should be proud of yourself. 569 00:24:39,813 --> 00:24:41,548 But yes, the fish could definitely use 570 00:24:41,681 --> 00:24:43,149 a couple more seconds in the pan. 571 00:24:45,151 --> 00:24:47,087 There is no clear leader. 572 00:24:47,187 --> 00:24:49,556 It's gonna come down to the final course. 573 00:24:49,689 --> 00:24:52,725 Timing-wise, Darian, you've got 30 minutes and 30 seconds. 574 00:24:52,726 --> 00:24:56,296 Cole, you've got 29 minutes and 30 seconds. 575 00:24:56,396 --> 00:24:59,732 Okay, Connor, you've got 29 minutes flat. 576 00:24:59,733 --> 00:25:01,568 So that means, Darian, 577 00:25:01,701 --> 00:25:04,104 when we get into that top-flight kitchen, 578 00:25:04,204 --> 00:25:07,974 you've got a head start. So use it wisely. 579 00:25:08,074 --> 00:25:10,010 Head to the elevator. I'll see you up there shortly. 580 00:25:10,110 --> 00:25:12,479 - Well done, guys. - Good job, well done. 581 00:25:12,579 --> 00:25:14,980 Keep pushing all the way to the end, okay? 582 00:25:14,981 --> 00:25:17,117 I wish I had frickin' kept that fish in the pan 583 00:25:17,250 --> 00:25:19,986 - for another minute, but... - Alright. 584 00:25:20,120 --> 00:25:23,356 ...it's reset, refocus, and re-energize for round three. 585 00:25:23,456 --> 00:25:25,592 Who has the edge? 586 00:25:25,725 --> 00:25:28,595 I don't see a clear leader after two courses. 587 00:25:28,695 --> 00:25:29,995 Yeah, it's anyone's game at this point. 588 00:25:29,996 --> 00:25:31,598 I think whoever utilizes the time, 589 00:25:31,698 --> 00:25:33,199 and brings the most amount of flavor, 590 00:25:33,299 --> 00:25:35,368 and focuses on the protein. 591 00:25:35,468 --> 00:25:37,070 It could go any which way at the moment. 592 00:25:38,772 --> 00:25:39,673 Alright... 593 00:25:42,008 --> 00:25:44,209 Mine! What? You guys don't have no adrenaline?! 594 00:25:44,210 --> 00:25:45,644 It's the last one! 595 00:25:45,645 --> 00:25:47,379 I don't have to run, I mean, 596 00:25:47,380 --> 00:25:49,315 'cos it doesn't matter where I go. 597 00:25:49,416 --> 00:25:51,517 I'm going out with a bang, and I want this last dish 598 00:25:51,518 --> 00:25:53,252 to represent freedom. 599 00:25:53,253 --> 00:25:54,620 It's here. Let's go, baby. 600 00:25:54,621 --> 00:25:57,157 My plan is to respond 601 00:25:57,290 --> 00:25:59,491 to whatever Darian, and to whatever Cole pick, 602 00:25:59,492 --> 00:26:00,526 and I'm just gonna have to play catch-up. 603 00:26:02,495 --> 00:26:04,397 - Here we go. - Let's go. Let's go, baby. 604 00:26:04,497 --> 00:26:05,899 Final round, let's go. Let's concentrate. 605 00:26:05,999 --> 00:26:07,267 - Let's go, chef. - We good? 606 00:26:07,367 --> 00:26:09,336 - Yes, chef. - Yes, chef. 607 00:26:09,436 --> 00:26:11,271 Right, this is where it's gonna count, this last course. 608 00:26:11,371 --> 00:26:13,172 It's anyone's game right now. 609 00:26:13,173 --> 00:26:15,140 The very best of luck to all of you. 610 00:26:15,141 --> 00:26:16,509 Thank you, chef. 611 00:26:16,643 --> 00:26:18,410 For this dish, I want to merge 612 00:26:18,411 --> 00:26:20,347 my Jamaican and French influence. 613 00:26:20,447 --> 00:26:25,652 One final cook between me, and that prize and that mentorship. 614 00:26:25,785 --> 00:26:27,821 I'ma make it count. 615 00:26:27,921 --> 00:26:31,056 One cook away, that separates you 616 00:26:31,057 --> 00:26:33,425 and the title ofNext Level Chef. 617 00:26:33,426 --> 00:26:35,395 - Yes, chef. - Stand by, guys. 618 00:26:35,528 --> 00:26:37,162 Platform is moving. 619 00:26:37,163 --> 00:26:37,997 - Darian? - Yes, chef. 620 00:26:38,098 --> 00:26:39,699 On your mark... 621 00:26:39,799 --> 00:26:42,669 get set... go! 622 00:26:42,802 --> 00:26:44,137 Duck breast, rack of lamb, 623 00:26:44,237 --> 00:26:46,238 filet, venison on there. 624 00:26:46,239 --> 00:26:48,540 Right. I'm gonna be shopping for a minute there. 625 00:26:48,541 --> 00:26:50,543 Do I want the lamb or the duck... 626 00:26:50,643 --> 00:26:53,078 Ten seconds gone, yes. 627 00:26:53,079 --> 00:26:54,948 Let him run his time out, looking around. 628 00:26:55,081 --> 00:26:56,816 Go for it. Take your time, dude. 629 00:26:56,916 --> 00:26:58,985 Come on, LA. Come on, LA. 630 00:26:59,085 --> 00:27:00,987 This man is literally strolling around the platform. 631 00:27:01,087 --> 00:27:02,822 I'm glad you don't have no pep in your step. 632 00:27:02,956 --> 00:27:05,090 Leave some stuff for me. 633 00:27:05,091 --> 00:27:07,327 Wow! The duck breast. Good. 634 00:27:07,427 --> 00:27:09,596 I wanted the duck! 635 00:27:09,696 --> 00:27:11,730 There's a parsnip. Okay. 636 00:27:11,731 --> 00:27:13,466 Stand by, Cole. 637 00:27:13,566 --> 00:27:15,734 Ten seconds. 638 00:27:15,735 --> 00:27:17,871 - Where are you going, chef? - I'll take the venison. 639 00:27:17,971 --> 00:27:19,238 I might as well not play it safe now. 640 00:27:19,239 --> 00:27:21,374 I already cooked rack of lamb, and filet. 641 00:27:21,508 --> 00:27:24,076 The only thing up here I have not cooked is a venison. 642 00:27:24,077 --> 00:27:24,911 Five... 643 00:27:25,011 --> 00:27:25,912 four... 644 00:27:26,046 --> 00:27:27,047 three... 645 00:27:27,147 --> 00:27:28,081 two, one... go! 646 00:27:28,181 --> 00:27:29,182 Go, go, go, go! 647 00:27:31,284 --> 00:27:33,987 Venison chosen. Nice. Think what goes with that. 648 00:27:34,087 --> 00:27:35,622 I know that this is a lean meat, 649 00:27:35,722 --> 00:27:38,024 so it needs fat. I know it needs aromatics. 650 00:27:38,124 --> 00:27:40,026 I know that venison needs a sauce, 651 00:27:40,126 --> 00:27:42,361 and I still want to showcase the kumquat 652 00:27:42,362 --> 00:27:44,998 as the anchor in my story. 653 00:27:45,098 --> 00:27:46,466 Twenty seconds, Connor. Stand by. 654 00:27:46,599 --> 00:27:48,034 I'm just trying to... 655 00:27:48,134 --> 00:27:50,002 see what the heck is out there 656 00:27:50,003 --> 00:27:52,005 and make some sort of game plan. 657 00:27:52,105 --> 00:27:53,639 Is nobody taking this lamb right now?! 658 00:27:53,640 --> 00:27:54,641 Five... 659 00:27:54,741 --> 00:27:55,742 four... 660 00:27:55,875 --> 00:27:58,044 three, two, one. 661 00:27:58,144 --> 00:28:01,447 Let's go, young man! Let's go. 662 00:28:01,448 --> 00:28:03,916 Rack of lamb, and you've got a beautiful filet of beef. 663 00:28:03,917 --> 00:28:05,752 I'm grabbing pistachios 664 00:28:05,885 --> 00:28:07,886 and pomegranate molasses 665 00:28:07,887 --> 00:28:09,888 and beautiful multicolored beets. 666 00:28:09,889 --> 00:28:11,791 This is writing itself. 667 00:28:11,891 --> 00:28:13,893 This is it. 668 00:28:13,993 --> 00:28:16,229 The platform stays the entire time, guys, okay? 669 00:28:18,631 --> 00:28:20,933 Final course, come on. So tell me, 670 00:28:20,934 --> 00:28:22,769 you've got a beautiful filet of venison, yes? 671 00:28:22,902 --> 00:28:24,170 - Yes, chef. - Tell me about the dish. 672 00:28:24,270 --> 00:28:25,637 - I've never cooked it before. - Really? 673 00:28:25,638 --> 00:28:27,439 - Yep. - Wow. What're you gonna do? 674 00:28:27,440 --> 00:28:29,442 Well, this is about my freedom so I'm gonna cook this 675 00:28:29,576 --> 00:28:31,644 with some beautiful mushrooms with a parsnip pur\e, 676 00:28:31,745 --> 00:28:33,313 some beautiful florets of broccoli and... 677 00:28:33,413 --> 00:28:35,180 - Love that. - ...then gonna try and figure out 678 00:28:35,181 --> 00:28:37,049 a way to tie this kumquat into the sauce. 679 00:28:37,050 --> 00:28:38,918 Love that. And how is this 680 00:28:39,052 --> 00:28:41,321 the sort of final tasting on your menu today? 681 00:28:41,421 --> 00:28:43,790 Because it's me having my freedom to just cook 682 00:28:43,923 --> 00:28:46,059 - and feel alive, chef. - I love that. 683 00:28:46,192 --> 00:28:47,960 Then I just got to get this sauce working. 684 00:28:47,961 --> 00:28:50,230 Good. Twenty-five minutes to go, okay? 685 00:28:50,330 --> 00:28:52,197 - Young man, how you feeling? - Feeling good, chef. 686 00:28:52,198 --> 00:28:54,234 Good, good, good. I want you to forget 687 00:28:54,334 --> 00:28:55,935 about that previous course. I see you're a little deflated. 688 00:28:56,069 --> 00:28:58,071 - Yes, chef. - It's gone. 689 00:28:58,171 --> 00:28:59,772 Tell me about the dish. What'll you do with that lamb? 690 00:28:59,773 --> 00:29:01,808 I got a beautiful rack of lamb. I'm taking you to my favorite 691 00:29:01,908 --> 00:29:03,543 places that raised me. I got one more 692 00:29:03,643 --> 00:29:05,611 - and it's the Mediterranean. - Good. 693 00:29:05,612 --> 00:29:09,248 It's highlighting where I went as a 12-year-old with my grandma 694 00:29:09,249 --> 00:29:12,217 and just kinda fell in love and have been inspired ever since. 695 00:29:12,218 --> 00:29:15,220 I want pomegranate molasses, and pistachio, and freshness 696 00:29:15,221 --> 00:29:16,556 - and some yogurt on the plate. - Love that. 697 00:29:18,525 --> 00:29:20,292 Good. Nice and gently on that score, okay? 698 00:29:20,293 --> 00:29:21,860 - Yes, chef. - Okay. 699 00:29:21,861 --> 00:29:24,831 That's it. Into the pan she goes. Yes. 700 00:29:24,931 --> 00:29:26,633 So sauce-wise, where are you going? 701 00:29:26,733 --> 00:29:29,001 Demi-glace. I got some Madeira, the cherry, some molasses. 702 00:29:29,002 --> 00:29:30,736 - Good. - And also tamarind. 703 00:29:30,737 --> 00:29:32,038 Taste everything you've got there, okay? 704 00:29:35,008 --> 00:29:36,842 We're halfway! Fifteen minutes to go. 705 00:29:36,843 --> 00:29:38,978 Fifteen minutes. Heard, chef. 706 00:29:39,079 --> 00:29:41,146 - Lamb is moving... - Yes, chef. 707 00:29:41,147 --> 00:29:43,616 ...in the right direction? Let's have a look. 708 00:29:43,717 --> 00:29:45,285 Good. Touch that there. 709 00:29:46,686 --> 00:29:48,121 Needs more time. 710 00:29:48,221 --> 00:29:49,989 We ain't going down without a fight! 711 00:29:50,123 --> 00:29:51,991 We're not losing control in this final round. 712 00:29:52,092 --> 00:29:54,494 I'm hoping it's a $250,000 rack of lamb! 713 00:29:54,594 --> 00:29:56,029 You know what I'm saying? 714 00:29:56,129 --> 00:29:58,164 Keep on rolling that round. 715 00:29:58,264 --> 00:30:00,000 And you want it nice and pink in the middle, okay? 716 00:30:00,100 --> 00:30:02,267 - Yes, chef. - I would just literally 717 00:30:02,268 --> 00:30:04,137 leave that in there. Don't slice that till the last minute 718 00:30:04,270 --> 00:30:06,139 so the goodness stays in there. 719 00:30:06,239 --> 00:30:08,540 Four and a half minutes to go. 720 00:30:08,541 --> 00:30:10,910 Darian, watch that sauce. If you put butter in there, 721 00:30:11,011 --> 00:30:13,545 you've got to take it off. Otherwise it will break, okay? 722 00:30:13,546 --> 00:30:16,049 I got to fix this 'cos it's gonna ruin my entire dish. 723 00:30:16,149 --> 00:30:17,650 Add a little flour in there maybe? 724 00:30:17,751 --> 00:30:19,184 - Flour? - Yes, chef. 725 00:30:19,185 --> 00:30:21,320 no chance. Not here. 726 00:30:21,321 --> 00:30:23,022 We haven't got time to cook the flour out. 727 00:30:23,023 --> 00:30:25,892 Okay. This can't be happening right now. 728 00:30:26,026 --> 00:30:28,528 Your sauce is way more important than your chives. 729 00:30:28,628 --> 00:30:31,330 Come on. Bring it home, please. 730 00:30:31,331 --> 00:30:34,300 I didn't want to leaveanything for the last second, 731 00:30:34,434 --> 00:30:36,803 especially not knowing what that venison is cooked like 732 00:30:36,903 --> 00:30:39,773 on the inside. Like, just let me know right now. 733 00:30:39,906 --> 00:30:41,908 Oh, ! Yeah, I said don't slice that 734 00:30:42,008 --> 00:30:43,943 till the last minute so the goodness stays in there. 735 00:30:44,044 --> 00:30:47,180 Focus and start reining it in now, okay? 736 00:30:47,280 --> 00:30:48,915 Your sauce is more important than your chives! 737 00:31:01,361 --> 00:31:03,463 It's cooked beautifully but I just didn't want 738 00:31:03,563 --> 00:31:05,465 - you to slice it so early. - I thought we were outta time. 739 00:31:05,598 --> 00:31:07,701 Hey, look at me. Final course. You got this, okay? Final cook. 740 00:31:07,801 --> 00:31:09,436 - Yes, chef. - Three minutes to go. 741 00:31:09,536 --> 00:31:11,103 - Heard. - You good, bud? 742 00:31:11,104 --> 00:31:13,206 - Yes, chef. - Continue reducing it down. 743 00:31:13,340 --> 00:31:15,207 Get some body in there. But don't stick any more butter 744 00:31:15,208 --> 00:31:16,542 in there if you're reducing it down, okay? 745 00:31:16,543 --> 00:31:17,944 - Yes, chef. - Time check? 746 00:31:18,044 --> 00:31:21,080 Two thirty, guys. Two thirty. 747 00:31:21,081 --> 00:31:23,483 Final swan song. Let's go! 748 00:31:23,583 --> 00:31:26,352 I'm feeling so confident about this rack of lamb. 749 00:31:26,353 --> 00:31:29,089 I want to leave no doubt in these mentors' minds 750 00:31:29,189 --> 00:31:31,224 thatthat'sthe kid we want to work with. 751 00:31:31,358 --> 00:31:32,726 Pretty nice way of crusting it as well. Very good. 752 00:31:32,826 --> 00:31:33,693 Thank you, chef. 753 00:31:35,562 --> 00:31:37,764 Sixty seconds, guys. 754 00:31:37,864 --> 00:31:40,099 Think about everything you've learned in this competition. 755 00:31:40,100 --> 00:31:41,834 All those trials and tribulations. 756 00:31:41,835 --> 00:31:43,502 Everything you've done 757 00:31:43,503 --> 00:31:45,537 - comes down to this, okay? - Yes, chef. 758 00:31:45,538 --> 00:31:47,440 The mentorship is something I need but 759 00:31:47,540 --> 00:31:49,976 the money is so amazing, 760 00:31:50,110 --> 00:31:53,278 it can help me and my family and my community so much. 761 00:31:53,279 --> 00:31:56,249 I'm not going to stop until I bring it home. 762 00:31:56,383 --> 00:31:58,517 Twenty seconds to go! 763 00:31:58,518 --> 00:32:00,387 The prize money is in sight right now 764 00:32:00,520 --> 00:32:02,654 and I'm going to do everything I can in my power 765 00:32:02,655 --> 00:32:05,290 to represent myself properly on that plate, 766 00:32:05,291 --> 00:32:08,728 and that venison is cooked to perfection. 767 00:32:08,862 --> 00:32:11,131 Beautiful. Really well done. 768 00:32:11,231 --> 00:32:13,265 This is my top dish but, you know, 769 00:32:13,266 --> 00:32:15,401 anyone that's worked in the kitchen 770 00:32:15,402 --> 00:32:18,170 knows it's a matter of battling to the bitter end, 771 00:32:18,171 --> 00:32:20,439 till the bell rings, and it's service time, 772 00:32:20,440 --> 00:32:23,009 and then... that prize in my sights. 773 00:32:23,143 --> 00:32:25,378 Ten, nine, eight, 774 00:32:25,478 --> 00:32:28,514 seven, six, five, 775 00:32:28,515 --> 00:32:32,218 four, three, two, one, 776 00:32:32,318 --> 00:32:33,486 and stop! 777 00:32:33,620 --> 00:32:35,388 Well done! Well done. 778 00:32:35,488 --> 00:32:37,590 Man! Well done. 779 00:32:37,691 --> 00:32:39,526 - Good job. We did it. - Good job. Yeah! 780 00:32:49,436 --> 00:32:51,571 Welcome back, Nyesha and Richard. 781 00:32:51,705 --> 00:32:55,207 We created magic once again in that top kitchen. 782 00:32:55,208 --> 00:32:57,609 Ah... oh my goodness me. 783 00:32:57,610 --> 00:33:01,514 Wow! What an incredible final cook. 784 00:33:01,614 --> 00:33:04,317 Right. Let's start here. 785 00:33:04,451 --> 00:33:07,187 This is Darian's Seared Duck Breast 786 00:33:07,320 --> 00:33:09,923 and a tamarind and cherry sauce. 787 00:33:10,023 --> 00:33:12,325 Visually it's a wonderful plate. 788 00:33:12,459 --> 00:33:15,195 Hanging on a wall. It's, it's truly a piece of art. 789 00:33:15,328 --> 00:33:16,930 Dig in, please. 790 00:33:19,466 --> 00:33:23,069 This is the best piece of duck I've seen cooked 791 00:33:23,169 --> 00:33:25,504 onNext Level Chef. The skin is nice and crispy. 792 00:33:25,505 --> 00:33:28,241 I mean, it is perfectly rosy all throughout. 793 00:33:28,341 --> 00:33:30,209 It's a wonderful plate. 794 00:33:30,210 --> 00:33:33,213 I love the tamarind cherry sauce. 795 00:33:33,313 --> 00:33:35,781 It pairs nicely with the richness of the duck, 796 00:33:35,782 --> 00:33:37,850 and there's a through line and a storytelling 797 00:33:37,851 --> 00:33:39,351 that's happening from first course 798 00:33:39,352 --> 00:33:41,620 to second course and the finish. Very well done. 799 00:33:41,621 --> 00:33:44,490 - Thank you, chef. Appreciate it. - The duck is cooked beautifully, 800 00:33:44,491 --> 00:33:46,359 and it's sort of just melting in your mouth. Great job. 801 00:33:46,459 --> 00:33:48,761 Thank you, chef. 802 00:33:48,762 --> 00:33:53,533 Next up is Cole's beautifully Pan Roasted Loin of Venison 803 00:33:53,633 --> 00:33:57,637 with a kumquat gastrique and crushed parsnips underneath. 804 00:33:57,771 --> 00:34:01,007 This is the first time Cole's actually cooked venison loin. 805 00:34:01,107 --> 00:34:03,275 I mean, let's open up a gallery 806 00:34:03,276 --> 00:34:05,245 'cos it's another piece of art, to be honest. 807 00:34:05,345 --> 00:34:07,146 It's another brilliant looking plate, for sure. 808 00:34:07,147 --> 00:34:08,181 Shall we? 809 00:34:11,384 --> 00:34:13,519 Protein is cooked wonderfully. 810 00:34:13,520 --> 00:34:16,656 I love that you have the different types of flavors 811 00:34:16,756 --> 00:34:19,426 coming from the variation of mushrooms on this dish. 812 00:34:19,526 --> 00:34:22,395 Such a luscious, beautiful, bright flavor 813 00:34:22,529 --> 00:34:25,398 coming from the kumquat, that pairs really nicely 814 00:34:25,532 --> 00:34:27,634 with the sort of gaminess of the venison. 815 00:34:27,734 --> 00:34:29,803 Nice finish to the menu. 816 00:34:29,903 --> 00:34:31,704 It's the combination that works for me. 817 00:34:31,705 --> 00:34:33,740 Everything on that plate just blends into 818 00:34:33,873 --> 00:34:36,443 this autumnal lusciousness. 819 00:34:36,543 --> 00:34:38,044 There's very little I'd change there. Really well done. 820 00:34:38,144 --> 00:34:40,413 Thank you, chef. 821 00:34:40,513 --> 00:34:43,949 Finally, Connor's Pistachio Encrusted Lamb Rack, 822 00:34:43,950 --> 00:34:47,020 a spiced riata, and then a fennel and apple salad. 823 00:34:47,120 --> 00:34:49,289 Great job crusting the lamb, 824 00:34:49,389 --> 00:34:52,192 and the confidence to serve it whole. 825 00:34:52,292 --> 00:34:54,493 I hope it tastes as good as it looks. 826 00:34:54,494 --> 00:34:55,929 So... 827 00:34:58,498 --> 00:34:59,232 Wow. 828 00:35:05,472 --> 00:35:08,607 Yeah, just textbook combination of flavors. 829 00:35:08,608 --> 00:35:10,876 The pomegranate, it's really colorful. 830 00:35:10,877 --> 00:35:14,213 Everything you'd want from a fine dining Mediterranean dish. 831 00:35:14,214 --> 00:35:16,616 Yeah, absolutely. This is sunshine. This is joy. 832 00:35:16,716 --> 00:35:19,351 The cumin comes in and just adds this incredible 833 00:35:19,352 --> 00:35:21,321 smoky depth of flavor that's not overpowering, 834 00:35:21,421 --> 00:35:23,323 that pairs really nicely 835 00:35:23,423 --> 00:35:25,891 with the flavors of the lamb and the pistachio. 836 00:35:25,892 --> 00:35:29,094 Really fun to sort of go in and build that perfect bite. 837 00:35:29,095 --> 00:35:31,597 It's a Mediterranean joy, honestly. 838 00:35:31,598 --> 00:35:33,566 You just can't stop eating that. Really good job. 839 00:35:33,667 --> 00:35:35,735 Thank you, chef. 840 00:35:35,835 --> 00:35:39,239 This is going to be a very, very difficult decision 841 00:35:39,339 --> 00:35:42,108 whilst Nyesha, Richard and I discuss 842 00:35:42,208 --> 00:35:45,078 not just the final course, but the menu, 843 00:35:45,178 --> 00:35:46,879 from the appetizer, to the fish, to the meat, 844 00:35:46,880 --> 00:35:49,748 and what stands out from the competition. 845 00:35:49,749 --> 00:35:52,352 And then, of course, we have to crown our winner. 846 00:35:52,485 --> 00:35:53,953 Head back to the lounge. We'll see you shortly. 847 00:35:54,087 --> 00:35:55,488 - Thank you, chef. - Sounds good. 848 00:35:55,622 --> 00:35:56,955 - Great job. - Good job. Excellent work. 849 00:35:56,956 --> 00:35:58,892 Really good job. 850 00:35:58,992 --> 00:36:01,795 Let's go, little one. Good, my boy. Good stuff, man. 851 00:36:01,895 --> 00:36:04,029 Talk about saving the best course till last - 852 00:36:04,030 --> 00:36:05,865 - this is on another level. - I love you guys. 853 00:36:05,965 --> 00:36:07,634 - Love you too! - Yes! 854 00:36:07,734 --> 00:36:10,403 So, who had the most cohesive menu? 855 00:36:10,503 --> 00:36:12,639 - All three of Darian's dishes. - Yeah. 856 00:36:12,772 --> 00:36:14,773 They all brought something really unique to the game, 857 00:36:14,774 --> 00:36:16,775 and I love that he's got this sense of, like, the classics... 858 00:36:16,776 --> 00:36:18,812 - Yeah. - ...but then he brings 859 00:36:18,912 --> 00:36:21,380 a little bit of the Jamaican sort of heritage into it. 860 00:36:21,381 --> 00:36:23,783 - This plate is outstanding. - I think, for me, it's just 861 00:36:23,917 --> 00:36:26,553 witnessing the elevation in Jamaican cuisine. 862 00:36:26,653 --> 00:36:29,122 - Totally. - Exceptional. And Cole's dish, 863 00:36:29,222 --> 00:36:30,590 the venison, what a selection of ingredients: 864 00:36:30,724 --> 00:36:32,925 mushrooms, kumquats. 865 00:36:32,926 --> 00:36:34,928 I think the kumquats work the best in this dish than maybe 866 00:36:35,028 --> 00:36:36,396 all three of her dishes. 867 00:36:36,529 --> 00:36:38,131 And I like the playfulness of, 868 00:36:38,231 --> 00:36:39,666 "Hey, I grew up with a kumquat tree." Why not? 869 00:36:39,766 --> 00:36:41,568 - Sure. - Here's the thing that I love 870 00:36:41,668 --> 00:36:43,803 about Cole's menu: I think her progression ramped up 871 00:36:43,937 --> 00:36:45,839 and got better and better course by course. 872 00:36:45,939 --> 00:36:48,707 I agree. Cole's... best dish of the night without doubt. 873 00:36:48,708 --> 00:36:50,944 - Definitely. - Scallops, not easy to cook. 874 00:36:51,077 --> 00:36:53,446 Halibut, not easy to cook. Venison, not easy to cook. 875 00:36:53,546 --> 00:36:55,280 I mean, she took the hardest ingredients 876 00:36:55,281 --> 00:36:57,082 - Definitely. - to tell her story today. 877 00:36:57,083 --> 00:36:59,118 And then Connor. I think that's his best dish 878 00:36:59,119 --> 00:37:01,021 - of the night, the rack of lamb. - Yeah, the flavor is incredible. 879 00:37:01,154 --> 00:37:02,822 The sort of nod to the Mediterranean. 880 00:37:02,956 --> 00:37:05,091 Yeah, absolutely. I mean, Connor with the shrimp cake 881 00:37:05,191 --> 00:37:07,993 was a great start. A little bit of an issue with the red snapper 882 00:37:07,994 --> 00:37:10,996 on the second course but definitely finished strong. 883 00:37:10,997 --> 00:37:13,166 He's got the flavors of New Orleans, flavors of California. 884 00:37:13,266 --> 00:37:15,035 He's got this classic Mediterranean dish. 885 00:37:15,135 --> 00:37:17,136 For a menu, I think it works. 886 00:37:17,137 --> 00:37:19,439 And not slicing that lamb, letting it rest like that, 887 00:37:19,572 --> 00:37:21,074 look at it - it's cook beautifully. 888 00:37:22,575 --> 00:37:25,712 So, have we come to a decision? 889 00:37:25,845 --> 00:37:28,647 I'd say so. For sure, there's definitely a stand-out for me. 890 00:37:28,648 --> 00:37:30,316 I think so. 891 00:37:40,860 --> 00:37:43,096 This is the last time we're about to come outta these doors! 892 00:37:54,207 --> 00:37:55,474 We're at the finish line. 893 00:37:55,475 --> 00:37:57,210 The mentorship, the prize - 894 00:37:57,344 --> 00:37:59,346 they're on the tip of my tongue right now. 895 00:37:59,446 --> 00:38:01,381 Let's go! 896 00:38:01,481 --> 00:38:04,017 Oh my goodness me! 897 00:38:04,150 --> 00:38:07,053 I remember walking in here, little ole me, on audition day 898 00:38:07,153 --> 00:38:09,222 like, "Okay, I'm just going to see how far I make it." 899 00:38:09,322 --> 00:38:10,789 And I made it all the way! 900 00:38:10,790 --> 00:38:14,360 This is all for you guys! Amazing. 901 00:38:14,361 --> 00:38:17,062 I can't believe this is finally happening. 902 00:38:17,063 --> 00:38:19,499 I do all I could, all through this competition. 903 00:38:19,599 --> 00:38:21,668 There's nothing left. 904 00:38:21,768 --> 00:38:24,670 May the best chef win, man. Wow! 905 00:38:24,671 --> 00:38:27,906 Now that's what I call a welcome! 906 00:38:27,907 --> 00:38:29,976 What you've accomplished here tonight, 907 00:38:30,076 --> 00:38:32,379 and across the entire season, 908 00:38:32,479 --> 00:38:34,813 has been extraordinary. Come on! 909 00:38:34,814 --> 00:38:36,683 You should all feel 910 00:38:36,783 --> 00:38:40,252 incredibly proud of yourselves. What an achievement. 911 00:38:40,253 --> 00:38:42,389 Cole, young lady, you came in here 912 00:38:42,522 --> 00:38:44,257 at the beginning of the competition, 913 00:38:44,357 --> 00:38:45,925 searching for your confidence. 914 00:38:46,026 --> 00:38:47,960 Now you've become a force to reckon with, 915 00:38:47,961 --> 00:38:51,398 and the culinary world needs women like you. 916 00:38:51,531 --> 00:38:53,432 - You should be very proud. - Thank you, chef. 917 00:38:53,433 --> 00:38:55,834 - Well done. - Darian, you are confident, 918 00:38:55,835 --> 00:38:58,405 you're strong, and you're composed. 919 00:38:58,505 --> 00:39:00,940 You stay true to yourself in this competition, 920 00:39:01,041 --> 00:39:04,411 and it's made all the difference in the world. 921 00:39:04,511 --> 00:39:06,680 As great as your cooking is, and as strong as it is, 922 00:39:06,813 --> 00:39:09,214 your heart's just as strong, man. 923 00:39:09,215 --> 00:39:12,951 Connor, you came into this competition with laid-back vibes 924 00:39:12,952 --> 00:39:15,955 but your tenacity in that kitchen, 925 00:39:16,089 --> 00:39:19,291 it's shown in every single dish that you put up here. 926 00:39:19,292 --> 00:39:21,994 It's been truly an honor to be your mentor. 927 00:39:21,995 --> 00:39:23,929 Thank you, chef. It's been the honor of a lifetime 928 00:39:23,930 --> 00:39:26,832 working with you. 929 00:39:26,833 --> 00:39:30,603 Now, you three, we have made our decision. 930 00:39:30,704 --> 00:39:33,907 One of you is about to be crowned... 931 00:39:34,040 --> 00:39:36,709 ...ourNext Level Chef. 932 00:39:36,710 --> 00:39:38,711 That comes with a year-long mentorship 933 00:39:38,712 --> 00:39:40,847 with Richard, Nyesha and myself, 934 00:39:40,947 --> 00:39:43,783 and that check for a quarter of a million dollars. 935 00:39:43,883 --> 00:39:45,785 Whoo! 936 00:39:49,923 --> 00:39:51,157 The winner... 937 00:39:53,426 --> 00:39:55,095 ...ofNext Level Chefis... 938 00:39:58,131 --> 00:40:00,200 I came here and I give it of my all, man, 939 00:40:00,333 --> 00:40:02,469 and every day I show up and I show out. 940 00:40:02,569 --> 00:40:04,770 I've never wanted something more 941 00:40:04,771 --> 00:40:08,008 as I want this, in my entire life. 942 00:40:08,108 --> 00:40:09,876 I've been working my whole life for this, 943 00:40:09,976 --> 00:40:13,946 and I'm ready for a win today. This is it. 944 00:40:13,947 --> 00:40:15,614 I want it so bad, 945 00:40:15,615 --> 00:40:19,018 I can feel it in my fingertips. 946 00:40:19,019 --> 00:40:22,622 The $250,000 and the mentorship has always been in my mind, 947 00:40:22,756 --> 00:40:24,357 and now it's time for me to put it in my hands. 948 00:40:26,493 --> 00:40:28,360 Congratulations goes to... 949 00:40:33,833 --> 00:40:35,534 Darian! 950 00:40:42,642 --> 00:40:43,877 Well done, young man. 951 00:40:52,919 --> 00:40:54,988 You killed it, honey! You killed it. 952 00:40:58,958 --> 00:41:00,026 Whoo! 953 00:41:05,065 --> 00:41:07,966 - How are you feeling right now? - I feel amazing, chef. 954 00:41:07,967 --> 00:41:10,269 Words can't express how I feel it right now, like... 955 00:41:10,270 --> 00:41:11,937 I put my all into this every day. 956 00:41:11,938 --> 00:41:13,707 This is what I do. I'm a chef, 957 00:41:13,807 --> 00:41:15,941 and I'm so proud to be here to represent. 958 00:41:15,942 --> 00:41:17,977 Thank you so much for believing in me. 959 00:41:18,078 --> 00:41:20,579 And my mom and my wife is here supporting me as always. 960 00:41:20,580 --> 00:41:22,716 Man, thank you so much. 961 00:41:22,816 --> 00:41:25,985 I'm the winner ofNext Level Chefseason 5! 962 00:41:26,086 --> 00:41:28,821 A little kid from Jamaica that nobody knows. 963 00:41:28,822 --> 00:41:31,590 I'm just, like, changed for life now, 964 00:41:31,591 --> 00:41:34,861 and I'm so fortunate to be a part of this greatness. 965 00:41:34,961 --> 00:41:37,864 I won't take it for granted at all. 966 00:41:37,964 --> 00:41:40,300 Ladies and gentlemen, give it up to our incredible runners-up. 967 00:41:40,433 --> 00:41:42,201 Connor and Cole, everybody. Come on! 968 00:41:44,437 --> 00:41:47,707 Austin, come out here. Let's go, bud. 969 00:41:47,807 --> 00:41:49,442 Congratulations, buddy. You've earned it. 970 00:41:49,576 --> 00:41:50,877 Thank you, chef. Thank you. 971 00:41:50,977 --> 00:41:52,479 Ladies and gentlemen, give it up... Darian! 972 00:41:57,017 --> 00:41:59,319 So happy for you. Mama, well done. 973 00:41:59,419 --> 00:42:04,890 Big up! Everything Irie! Ya, mon! 974 00:42:04,891 --> 00:42:06,326 I don't know what say that but congratulations! 975 00:42:06,459 --> 00:42:08,728 So sorry! 976 00:42:08,828 --> 00:42:11,030 Deep down inside, I'm so happy for Darian. 977 00:42:11,031 --> 00:42:13,999 - He isNext Level. - He's proven ittime and time again. 978 00:42:14,000 --> 00:42:15,168 Thank you, chef. Appreciate you. Thanks for everything, man. 979 00:42:17,704 --> 00:42:19,172 Likewise! Likewise. 980 00:42:19,272 --> 00:42:21,740 The only problem I've got with Darian winning 981 00:42:21,741 --> 00:42:25,912 is the fact that Richard Blais is now the winning mentor, 982 00:42:26,012 --> 00:42:29,181 and that really causes severe indigestion for me. 983 00:42:29,182 --> 00:42:32,318 Good job. Blais has done it again! 984 00:42:32,419 --> 00:42:36,890 I'm really happy that Darian has taken this back for his mom 985 00:42:36,990 --> 00:42:39,292 who he's so proud to bring this home for, 986 00:42:39,392 --> 00:42:43,195 for his family, his heritage. Really stand-up human. 987 00:42:43,196 --> 00:42:44,964 He is a real one. You do it the right way, man. 988 00:42:45,065 --> 00:42:46,666 Thank you. 989 00:42:46,766 --> 00:42:48,234 Richard? Coming for you! Next year. 990 00:42:52,739 --> 00:42:56,076 I am so incredibly proud of Darian. 991 00:42:56,176 --> 00:42:57,977 Heavy is the head that wears the crown, 992 00:42:58,111 --> 00:43:00,212 and guess what? 993 00:43:00,213 --> 00:43:02,281 I'm still walking around with it for another season!