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Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated: 1 00:00:01,030 --> 00:00:02,300 Previously on Next Level Chef... 2 00:00:02,430 --> 00:00:06,040 The platform will not be stopping on your floor. 3 00:00:06,070 --> 00:00:07,740 The platform is here! 4 00:00:07,780 --> 00:00:09,520 And up! 5 00:00:09,650 --> 00:00:10,950 And down. 6 00:00:11,050 --> 00:00:12,150 The best protein bowl today was... 7 00:00:12,190 --> 00:00:14,290 Cole. 8 00:00:14,320 --> 00:00:16,460 Emerson. I'm gonna send you back in. 9 00:00:16,600 --> 00:00:18,900 Oh! That's beautiful. 10 00:00:18,930 --> 00:00:21,810 So, Emerson? ♪ Bye, by, bye! 11 00:00:21,940 --> 00:00:23,840 - And tonight... - Wow! 12 00:00:23,880 --> 00:00:26,210 You will be cooking an incredible dinner service. 13 00:00:26,350 --> 00:00:28,080 - What?! - We have asked some friends 14 00:00:28,120 --> 00:00:30,190 of ours to judge - 15 00:00:30,220 --> 00:00:32,330 seven Michelin stars between them. 16 00:00:32,360 --> 00:00:34,630 - This is crazy. - What didn't you grab? 17 00:00:34,770 --> 00:00:37,170 - We want it all! - We're on fire in here! 18 00:00:37,200 --> 00:00:39,110 - Whoo! - Machete? Get in here! 19 00:00:39,210 --> 00:00:40,610 Everything's a blur in this moment. 20 00:00:40,740 --> 00:00:42,780 Stop putting the asparagus in the same place! 21 00:00:42,810 --> 00:00:44,350 It's not preschool. Let's go! 22 00:00:44,480 --> 00:00:47,160 Absolute madness. 23 00:01:06,260 --> 00:01:08,830 A'right! Ooh! Wow. Whoa! 24 00:01:08,970 --> 00:01:10,470 Welcome, guys! 25 00:01:10,670 --> 00:01:12,470 Whoa! 26 00:01:14,440 --> 00:01:15,150 Damn! 27 00:01:16,380 --> 00:01:19,650 Oh my goodness. What in the world?! 28 00:01:19,690 --> 00:01:21,960 - It's gettin' boozy today! - Oh, it's so cute! 29 00:01:21,990 --> 00:01:23,960 Who's gonna be in here eating? 30 00:01:24,000 --> 00:01:25,700 And how many plates do we have to make? 31 00:01:25,800 --> 00:01:27,500 It's looking a little different here than usual, right? 32 00:01:27,600 --> 00:01:28,870 Yes, chef. 33 00:01:29,010 --> 00:01:31,750 You guys have worked so hard. Guess what? 34 00:01:33,680 --> 00:01:37,260 Richard, Nyesha and myself are gonna cook for you. 35 00:01:37,290 --> 00:01:39,330 Are you... are you serious? 36 00:01:39,430 --> 00:01:42,230 Sit down. Take a seat. Sit down. Enjoy. 37 00:01:44,540 --> 00:01:46,370 Machete, what would you like? 38 00:01:46,410 --> 00:01:48,380 Uh... I want your, uh, Beef Wellington. 39 00:01:48,410 --> 00:01:49,850 Anything else? Appetizers? What would you like? 40 00:01:49,880 --> 00:01:51,320 Scallops, please? 41 00:01:51,420 --> 00:01:53,590 Scallops. Love that. Dessert... anybody? 42 00:01:53,620 --> 00:01:55,160 - Tiramisu. - Ooh! 43 00:01:55,290 --> 00:01:57,330 Wellington, tiramisu, scallops. Let's go. 44 00:01:57,430 --> 00:01:59,000 I'll put my apron on. 45 00:01:59,030 --> 00:02:01,440 Get up! 46 00:02:01,470 --> 00:02:03,510 Are you kidding us?! Seriously? 47 00:02:04,580 --> 00:02:07,050 They got excited. 48 00:02:07,180 --> 00:02:09,320 I really hope no one on Team Blais fell for that. 49 00:02:09,450 --> 00:02:12,030 Uh, I didn't take it seriously. I wasn't hungry for... 50 00:02:12,060 --> 00:02:14,930 a delicious meal. It's fine. 51 00:02:15,030 --> 00:02:17,170 Listen up. This place is set up 52 00:02:17,300 --> 00:02:20,510 because in minutes from now, it's gonna be filled with... 53 00:02:20,540 --> 00:02:22,550 hungry diners. 54 00:02:22,580 --> 00:02:24,280 - That's right. - What?! 55 00:02:24,320 --> 00:02:26,450 For the first time ever... 56 00:02:26,960 --> 00:02:30,930 you'll all be cooking an incredible dinner service. 57 00:02:31,060 --> 00:02:33,400 - Hey! - Okay, okay. 58 00:02:34,100 --> 00:02:36,880 I have zero experience with dinner service. 59 00:02:37,010 --> 00:02:40,450 I'm like, "Let me call my daddy to pick me up! I'm scared!" 60 00:02:40,480 --> 00:02:42,520 There's even better news. 61 00:02:42,620 --> 00:02:45,590 There will be a completely separate ingredient drop 62 00:02:45,690 --> 00:02:46,960 for each level. 63 00:02:47,100 --> 00:02:48,430 - Ooh! - Wow. 64 00:02:48,460 --> 00:02:49,840 I.e. the basement will have 65 00:02:49,940 --> 00:02:51,840 their independent drop, 66 00:02:51,870 --> 00:02:54,440 middle floor will have their independent drop, 67 00:02:54,480 --> 00:02:57,450 and the top-flight kitchen will also have 68 00:02:57,480 --> 00:03:00,390 their independent platform drop. 69 00:03:00,490 --> 00:03:03,200 - So no excuses for creativity. - Let's get it. 70 00:03:03,230 --> 00:03:05,470 Each team will have 40 minutes to work together 71 00:03:05,500 --> 00:03:09,110 to create one stunning course of the menu. 72 00:03:09,240 --> 00:03:11,550 Let's get it! Yes! 73 00:03:11,650 --> 00:03:13,650 - Let's go! - Okay, listen... 74 00:03:13,780 --> 00:03:16,220 everyone here has served up large parties before. 75 00:03:16,250 --> 00:03:18,430 Whether it was working a busy restaurant service, 76 00:03:18,530 --> 00:03:21,260 serving a large holiday dinner for a family meal, 77 00:03:21,300 --> 00:03:23,740 or even a pop-up social media event, 78 00:03:23,770 --> 00:03:27,280 the approach is always the same: quantity and quality. 79 00:03:27,380 --> 00:03:29,380 Yes, chef. 80 00:03:29,520 --> 00:03:32,550 Team Arrington, we may be in that basement 81 00:03:32,650 --> 00:03:35,560 but we will be delivering an amazing starter, 82 00:03:35,660 --> 00:03:38,100 that appetizer that's gonna set the tone for the evening. 83 00:03:38,130 --> 00:03:40,000 Yes! Right. Bang! 84 00:03:40,140 --> 00:03:41,940 Okay, Team Blais, 20 minutes later, 85 00:03:41,970 --> 00:03:44,240 we'll be serving the fish course out of the middle-level kitchen. 86 00:03:44,280 --> 00:03:46,250 - Yes, chef! - Team Ramsay, listen up. 87 00:03:46,280 --> 00:03:48,420 Twenty minutes later, you'll be serving 88 00:03:48,450 --> 00:03:51,390 a showstopping meat entrée from that top-level kitchen. 89 00:03:51,420 --> 00:03:53,860 - Yes, chef! - Okay, here's the other thing: 90 00:03:53,900 --> 00:03:55,770 the three of us mentors, 91 00:03:55,800 --> 00:03:57,840 we're gonna be standing side by side with you, 92 00:03:57,940 --> 00:03:59,310 shoulder to shoulder, grabbing ingredients. 93 00:04:01,550 --> 00:04:03,650 That's my boy blue! That's my boy blue. 94 00:04:03,680 --> 00:04:05,420 How exciting is that?! 95 00:04:05,550 --> 00:04:07,820 - Exciting. - We're part of the teams today. 96 00:04:07,960 --> 00:04:10,100 Because we're gonna be in the kitchens cooking 97 00:04:10,130 --> 00:04:14,140 alongside you, we've asked some very special friends of ours 98 00:04:14,170 --> 00:04:17,940 to come in and taste from your courses 99 00:04:18,040 --> 00:04:19,950 and determine a winner. 100 00:04:19,980 --> 00:04:22,450 Now, please welcome three of the most incredible chefs 101 00:04:22,590 --> 00:04:25,760 in the world - seven Michelin stars between them. 102 00:04:27,860 --> 00:04:29,400 Give it up, guys. Let's go! 103 00:04:32,640 --> 00:04:34,980 Oh, my! 104 00:04:35,010 --> 00:04:37,680 First up, let me introduce a phenomenal chef. 105 00:04:37,720 --> 00:04:41,060 He holds two Michelin stars and is a host and mentor 106 00:04:41,190 --> 00:04:43,030 of Next Level Chef Brazil - 107 00:04:43,060 --> 00:04:46,230 Alex Atala. Welcome, Alex! 108 00:04:46,330 --> 00:04:48,300 Chef Alex Atala just looking at me - 109 00:04:48,340 --> 00:04:51,180 bucket list. BUCK-ET. LIST! 110 00:04:51,210 --> 00:04:53,080 Now, holding two Michelin stars 111 00:04:53,220 --> 00:04:55,220 for his flagship restaurant, A. Wong, 112 00:04:55,250 --> 00:04:57,090 the incredible chef Andrew Wong. 113 00:04:59,490 --> 00:05:02,570 I'm in awe! Absolutely mind-blown. 114 00:05:02,600 --> 00:05:06,880 I mean, Chef Wong, like, titan industry master of craft. 115 00:05:06,910 --> 00:05:10,520 And finally, my favorite... 116 00:05:10,620 --> 00:05:12,590 because she was my former head chef for ten years. 117 00:05:12,620 --> 00:05:16,130 But now runs her own empire 118 00:05:16,230 --> 00:05:18,270 and is the first ever British woman 119 00:05:18,370 --> 00:05:20,000 to be the recipient of three Michelin stars. 120 00:05:20,100 --> 00:05:21,740 Give it up for Clare Smyth. 121 00:05:23,980 --> 00:05:26,080 Clare Smyth? Wow! 122 00:05:26,110 --> 00:05:29,820 We are a band of wild females, 123 00:05:29,920 --> 00:05:32,290 and we are in the presence of greatness. 124 00:05:32,390 --> 00:05:34,900 This is girl power at its finest! 125 00:05:34,930 --> 00:05:38,000 This is our first ever restaurant takeover. 126 00:05:38,040 --> 00:05:40,810 Alex, I'll come to you first. What are you looking for? 127 00:05:40,910 --> 00:05:43,480 I have expectations: delicious food. 128 00:05:43,520 --> 00:05:46,050 - Clare? - They've not got a lot of time 129 00:05:46,090 --> 00:05:48,160 so try and give your dish some personality. 130 00:05:48,190 --> 00:05:51,300 - Really make it stand out. - Absolutely. Andrew? 131 00:05:51,400 --> 00:05:53,300 The most important thing: don't panic! 132 00:05:53,340 --> 00:05:56,410 I could never do what you guys do, uh, in this kind of setting 133 00:05:56,440 --> 00:05:58,380 but try not to panic, and keep things simple. 134 00:05:58,410 --> 00:06:01,320 - Let's go! Let's go! - Team Arrington! 135 00:06:01,420 --> 00:06:03,590 Head to the elevator, and I'll see you shortly. 136 00:06:03,690 --> 00:06:05,790 Good luck, guys. 137 00:06:05,830 --> 00:06:09,030 The pressure is definitely on, 138 00:06:09,070 --> 00:06:12,440 and then you bring these three from the cooking heavens in 139 00:06:12,540 --> 00:06:15,040 to judge us, it's huge. 140 00:06:18,690 --> 00:06:21,320 We're doing a dinner service. This is my bag... 141 00:06:21,420 --> 00:06:24,530 We smile. We welcome our guests into the kitchen. 142 00:06:24,560 --> 00:06:27,670 ..but at the same time, we're in the basement and... 143 00:06:27,700 --> 00:06:31,750 fine dining is all about finesse so I'm gonna have to dig deep. 144 00:06:31,880 --> 00:06:32,750 This is my world. 145 00:06:34,020 --> 00:06:34,750 In my world, 146 00:06:35,050 --> 00:06:38,060 that sort of posh, everything-on-a-certain-side, 147 00:06:38,160 --> 00:06:39,960 serve to the left, no breathing, 148 00:06:40,000 --> 00:06:43,570 that sort of environment is not my wheelhouse. 149 00:06:43,700 --> 00:06:46,310 Let's get locked in on a rough vision with Chef. 150 00:06:47,110 --> 00:06:49,280 When we go to the grab, we're thinking about 151 00:06:49,310 --> 00:06:50,780 - the same rough vision. - Yes! Yes. 152 00:06:52,590 --> 00:06:54,320 Let's go, team! 153 00:06:54,360 --> 00:06:56,190 Let's go, chef! 154 00:06:56,290 --> 00:06:58,230 What are we thinking for an ap? 155 00:06:58,260 --> 00:07:00,870 I want some femininity in it, and I want some softness. 156 00:07:00,900 --> 00:07:02,840 You guys okay with drawing from your femininity? 157 00:07:02,870 --> 00:07:04,440 - Let's do it -Every single day. 158 00:07:04,480 --> 00:07:06,380 And who's doing what? 159 00:07:06,480 --> 00:07:09,760 Sauce. Protein. Garnish. 160 00:07:09,890 --> 00:07:11,730 - You got the knife cuts. - I can help with garnish. 161 00:07:11,760 --> 00:07:14,030 - Tag team garnish. - When we see this platform 162 00:07:14,160 --> 00:07:16,500 come down, we're gonna be able to tighten our vision up. 163 00:07:16,600 --> 00:07:18,570 As soon as you have an instinct on protein... 164 00:07:18,610 --> 00:07:19,910 I'll see what I see. I'ma make it happen. 165 00:07:20,010 --> 00:07:21,910 - Line up please. - Okay. 166 00:07:22,010 --> 00:07:24,850 And I'm here to help you. I will be here to support you. 167 00:07:27,360 --> 00:07:28,960 - Alright, let's go, boys. - Let's go, baby. 168 00:07:28,990 --> 00:07:30,630 We have one mission - 169 00:07:30,760 --> 00:07:33,330 to wow these Michelin star chefs and judges. 170 00:07:33,370 --> 00:07:35,210 - We have a plan coming in? - I'm fish. 171 00:07:35,240 --> 00:07:36,510 - Saucier. - Okay. 172 00:07:36,540 --> 00:07:38,380 - Veg prep, veg cook. - Starch. 173 00:07:38,410 --> 00:07:40,780 Starch? Okay, let's not get too wrapped into 174 00:07:40,920 --> 00:07:42,890 "We're gonna make this sauce or do this thing" 175 00:07:42,920 --> 00:07:45,020 'cos we don't know what's gonna be on that platform. 176 00:07:45,060 --> 00:07:46,960 I'm here with you. I'm cooking with you. I'm running with you. 177 00:07:47,060 --> 00:07:49,030 Let's make the dish look like it's 178 00:07:49,070 --> 00:07:50,840 a restaurant plate obviously. We have a restaurant today. 179 00:07:53,510 --> 00:07:55,410 Guys, let's go! 180 00:07:55,510 --> 00:07:58,050 - Let's go, ladies. - Let's go! Yes! 181 00:07:58,180 --> 00:08:00,020 Uh, right. First time ever restaurant service. 182 00:08:00,050 --> 00:08:02,690 - Twenty-two plates. - Yes, chef. 183 00:08:02,790 --> 00:08:04,260 It's a big one. How we gonna divide and conquer? 184 00:08:04,300 --> 00:08:06,330 Who's gonna cook the protein? 185 00:08:06,470 --> 00:08:08,540 - We have not decided that yet. - Okay. That's really important. 186 00:08:08,670 --> 00:08:10,940 - Yeah. - I'm here. 187 00:08:11,080 --> 00:08:14,050 I'll do as much as I can but you guys need to lead it. 188 00:08:16,690 --> 00:08:18,590 Platform's coming down, guys. 189 00:08:18,690 --> 00:08:21,300 Ooh! This is game day, baby! 190 00:08:21,430 --> 00:08:23,500 Let's go! Whoo! 191 00:08:25,810 --> 00:08:28,950 Let's go! 192 00:08:29,080 --> 00:08:31,520 We have scallops on the right. Get the scallops! Yes! 193 00:08:31,550 --> 00:08:34,420 ♪ Scal-lops! 194 00:08:34,560 --> 00:08:37,400 A giant thing of scallops. I'm like Boom! 195 00:08:37,430 --> 00:08:41,070 I see miso... white miso and sake! 196 00:08:41,100 --> 00:08:44,980 I gotta make a miso-sake butter to baste these bad boys in. 197 00:08:45,010 --> 00:08:48,820 We have peas. For a sauce, we have white wine here. 198 00:08:48,850 --> 00:08:51,420 - Oh, white wine! Yes! - We have beautiful shallots. 199 00:08:51,460 --> 00:08:52,930 Garlic, lemon and orange. 200 00:08:52,960 --> 00:08:54,330 Great. 201 00:08:54,460 --> 00:08:55,800 Ooh la-la! 202 00:08:55,830 --> 00:08:59,540 I have citrus and pea sprouts. 203 00:08:59,580 --> 00:09:02,080 Radishes. 204 00:09:02,110 --> 00:09:04,480 You know, I'm feeling confident but at the same time, 205 00:09:04,580 --> 00:09:06,690 this challenge is not about individual skill. 206 00:09:06,720 --> 00:09:08,690 It's really gonna come down to communication, 207 00:09:08,730 --> 00:09:10,830 teamwork and strategy. 208 00:09:10,860 --> 00:09:12,730 Oh, we want these microgreens. 209 00:09:12,770 --> 00:09:15,970 Enough for 22 dishes. 210 00:09:16,010 --> 00:09:18,710 Good job. Good job. Okay. What did we grab? 211 00:09:18,750 --> 00:09:20,850 Scallops. Yes. Beautiful. What are we thinking, guys? 212 00:09:20,880 --> 00:09:22,850 We have no time. Time is of the essence. 213 00:09:22,890 --> 00:09:25,860 - A sake-miso scallop? - A miso scallop? Okay. 214 00:09:25,890 --> 00:09:28,460 I don't... I say no. I wanna go more citrus and French. 215 00:09:28,700 --> 00:09:30,970 - I like citrus. - Let's work together, guys. 216 00:09:32,740 --> 00:09:34,610 This is your dish. I just want to support your vision. 217 00:09:34,740 --> 00:09:36,250 - I want a warm sauce. - I'm thinking cold! 218 00:09:36,280 --> 00:09:38,150 Dude, it's scallops. It's a cold-water dish! 219 00:09:38,280 --> 00:09:40,790 This is difficult. It doesn't feel kumbaya for me. 220 00:09:40,890 --> 00:09:42,860 We need to go a nice, beautiful herb salad over top? 221 00:09:42,890 --> 00:09:45,300 - Yes! - Pickled radishes. 222 00:09:45,330 --> 00:09:47,870 And I love the idea of a purée on the bottom to anchor it. 223 00:09:47,900 --> 00:09:49,340 You can make a sunchoke pea purée? 224 00:09:49,370 --> 00:09:51,810 Yes, I can do that. 225 00:09:51,910 --> 00:09:54,420 Alright, guys, our 40 minutes starts right now! Let's go. 226 00:09:54,520 --> 00:09:57,520 - Okay. - Twenty-two perfect dishes! 227 00:09:57,560 --> 00:09:59,230 Season the miso, season myself! 228 00:09:59,330 --> 00:10:01,330 Okay, Matt, what are we working on? 229 00:10:01,460 --> 00:10:04,000 I'm first gonna get the pickling liquid going for the radishes, 230 00:10:04,040 --> 00:10:06,910 - then gonna start cutting 'em. - What're you working on, Connor? 231 00:10:06,940 --> 00:10:09,010 Garnish. The most beautiful salad you've ever seen. 232 00:10:09,050 --> 00:10:10,780 You've done a catering event before, right? 233 00:10:10,820 --> 00:10:12,650 - Every single day. - Amazing. 234 00:10:12,790 --> 00:10:14,690 My catering events are just absolute hospitality 235 00:10:14,790 --> 00:10:16,790 and personality on a plate. Max flavor. Max love. 236 00:10:16,930 --> 00:10:19,070 If you put that on that plate, those judges are gonna taste it. 237 00:10:19,100 --> 00:10:20,900 Oh yeah. I'm gonna welcome them with everything I got. 238 00:10:20,940 --> 00:10:22,510 - I love that. - Let's get it. 239 00:10:22,540 --> 00:10:23,980 Guys, I dunno about you but I want this 240 00:10:24,080 --> 00:10:25,810 - to be the winning course. - Yes, chef! 241 00:10:25,950 --> 00:10:28,720 I am always excited when I get to wear an apron. 242 00:10:28,820 --> 00:10:31,590 - I want the best pieces, okay? - Heard, chef. Heard, chef. 243 00:10:31,630 --> 00:10:34,000 And just pour that same pickling over each one of them, okay? 244 00:10:34,100 --> 00:10:35,630 Cooking's definitely the best place - 245 00:10:35,670 --> 00:10:37,000 I feel like I'm in my element. 246 00:10:37,040 --> 00:10:38,540 Delicate. Nice. 247 00:10:38,670 --> 00:10:40,680 A very exciting day, to say the least. 248 00:10:40,710 --> 00:10:42,210 What are we working on, Danielle? 249 00:10:42,350 --> 00:10:44,080 Right now, we're working on our vinaigrette. 250 00:10:44,120 --> 00:10:45,950 And how are we incorporating the basil? 251 00:10:45,990 --> 00:10:47,860 Is it gonna be a green vinaigrette or..? 252 00:10:47,960 --> 00:10:49,660 A green vinaigrette. I want it to feel striking 253 00:10:49,690 --> 00:10:50,960 but I wanna see little bits in it. 254 00:10:51,000 --> 00:10:52,330 I feel good. I feel excellent. 255 00:10:52,430 --> 00:10:54,470 C'mon, baby! 256 00:10:54,500 --> 00:10:57,340 Come on, guys! Leave yourselves time on the back end. 257 00:10:57,380 --> 00:11:00,220 - Machete! You good? - How you doin', Machete? 258 00:11:00,250 --> 00:11:02,220 - I'm making a sake miso. - Sake miso? 259 00:11:02,250 --> 00:11:03,990 I'm just doing this as a nice baste over the top. 260 00:11:04,120 --> 00:11:05,630 - Just gonna brush it lightly. - After you sear 'em? 261 00:11:05,730 --> 00:11:07,560 Yeah, yeah. After I sear 'em. 262 00:11:07,600 --> 00:11:09,130 Okay, nice. Don't be too delicate, okay? 263 00:11:09,230 --> 00:11:10,940 To me, a perfect scallop should be treated 264 00:11:10,970 --> 00:11:13,210 just like you cook a marshmallow - 265 00:11:13,240 --> 00:11:15,150 crispy on the outside, gooey in the middle. 266 00:11:15,180 --> 00:11:17,220 I love a scallop! 267 00:11:17,250 --> 00:11:19,890 Machete, when are you gonna start grilling scallops? 268 00:11:19,990 --> 00:11:21,890 I'm about to start right now. Just seasoning them real quick. 269 00:11:21,990 --> 00:11:24,160 - Great. - Here we go. Yeah. Wish me luck. 270 00:11:27,140 --> 00:11:28,840 Don't forget, these are gonna be your first to turn, right? 271 00:11:28,870 --> 00:11:30,470 - Correct. Yes, ma'am. - There you go. 272 00:11:32,880 --> 00:11:35,250 - It's delicious, chef. - What do you think? 273 00:11:35,280 --> 00:11:38,730 - I don't want rubbery scallops. - I don't either. 274 00:11:38,760 --> 00:11:40,360 - These are... - Almost. 275 00:11:40,390 --> 00:11:41,360 Almost, almost. 276 00:11:43,100 --> 00:11:46,110 Oh, these are so pretty. 277 00:11:46,140 --> 00:11:48,140 Twenty-two minutes left, guys! Twenty-two minutes. 278 00:11:48,180 --> 00:11:50,850 Heard, chef. Connor, you good? 279 00:11:50,880 --> 00:11:53,620 Come on, y'all. Do we want ramekins for our purée? 280 00:11:53,760 --> 00:11:55,360 - Purée? - Or are we just going rustic? 281 00:11:55,460 --> 00:11:57,230 Rustic, baby. 282 00:11:57,360 --> 00:11:59,870 - What purée? - The peas. 283 00:11:59,900 --> 00:12:02,140 - What purée, guys? - I thought we did a purée. 284 00:12:02,170 --> 00:12:04,010 If we need to, we need to hurry it up! Let's go. 285 00:12:04,040 --> 00:12:06,450 Yeah. Where the hell's the pea purée, like? 286 00:12:06,480 --> 00:12:08,350 I thought we agreed on that at the beginning of this menu. 287 00:12:08,380 --> 00:12:10,460 Do we need the purée?! 288 00:12:10,490 --> 00:12:13,930 I think I said no to the pea purée. Did I say no to it? 289 00:12:13,960 --> 00:12:16,270 I love the idea of a purée on the bottom to anchor it. 290 00:12:16,300 --> 00:12:18,910 - You can make a sunchoke purée? - Yes, I can do that. 291 00:12:18,940 --> 00:12:21,010 - Where's the purée? - Where's our purée? 292 00:12:21,040 --> 00:12:23,180 To be honest, I thought Danielle was on the purée. 293 00:12:23,210 --> 00:12:25,590 I thought she was on sauce and purée, 294 00:12:25,620 --> 00:12:28,930 and there's a little bit of rubbing of shoulders here. 295 00:12:29,060 --> 00:12:30,290 This is a team challenge! 296 00:12:30,330 --> 00:12:33,200 Low and behold, we have no pea purée. 297 00:12:33,570 --> 00:12:35,670 Please make sure you talk to each other. 298 00:12:35,840 --> 00:12:37,410 Like, what are y'all thinkin'?! 299 00:12:42,920 --> 00:12:44,620 Do we need the purée? 300 00:12:44,660 --> 00:12:46,800 The more things you put on the plate, the judges are gonna have 301 00:12:46,830 --> 00:12:47,960 more things to point out that aren't right. 302 00:12:48,100 --> 00:12:49,370 Simple! Let's skip it. 303 00:12:49,400 --> 00:12:51,370 Yes, chef. 304 00:12:51,470 --> 00:12:53,680 Guys, 20 minutes left, and we plate in 13 minutes! 305 00:12:53,810 --> 00:12:55,450 Alright. Alright, alright. 306 00:12:55,480 --> 00:12:57,980 Team Blais gonna grab it all. 307 00:12:58,080 --> 00:12:59,720 Okay, here we go. It's moving. 308 00:12:59,820 --> 00:13:01,660 When the light's green, it's go time. 309 00:13:01,690 --> 00:13:03,330 Yes, chef. Teamwork! 310 00:13:03,360 --> 00:13:05,200 Let's go! Yeah! Let's go! 311 00:13:05,230 --> 00:13:07,870 Alright, grab what we can. Salmon... Grab what we can. 312 00:13:07,970 --> 00:13:09,610 We got cod. What do you think? Salmon? Salmon? 313 00:13:09,710 --> 00:13:11,340 This is what I do. 314 00:13:11,380 --> 00:13:14,350 Crispy skin seasoned perfectly. Let's get it! 315 00:13:14,380 --> 00:13:16,250 Let's get a salmon. Take a salmon. 316 00:13:16,390 --> 00:13:19,130 Herbs, garnish... Did we get a starch? 317 00:13:19,160 --> 00:13:23,370 This is crazy to me. There's so many potatoes. 318 00:13:23,500 --> 00:13:26,540 Really. We're making one plate. But we're doing it 22 times. 319 00:13:26,640 --> 00:13:29,680 Yeah, we gotta a starch? Grab it. Empty it out, boys! 320 00:13:29,880 --> 00:13:31,020 Empty it out. 321 00:13:32,220 --> 00:13:33,760 Got the capers! Got the capers! 322 00:13:33,860 --> 00:13:35,220 - You got 'em? Okay, good. - Richard? 323 00:13:35,260 --> 00:13:37,260 - Yes? - What didn't you grab? 324 00:13:37,300 --> 00:13:38,900 - We grabbed it ALL! - What the hell?! 325 00:13:39,000 --> 00:13:41,770 We want it ALL, Gordon! We want it ALL! 326 00:13:41,870 --> 00:13:44,180 Let's go! 327 00:13:44,280 --> 00:13:46,720 Oh my gosh! I get to wear the apron. 328 00:13:46,750 --> 00:13:48,250 I think if we have those potatoes 329 00:13:48,280 --> 00:13:50,690 tossed in a green sauce, then we're good. 330 00:13:50,720 --> 00:13:54,000 I love this part of my job, but yeah, there's a lot of pressure. 331 00:13:54,030 --> 00:13:56,270 The asparagus - we only need the tips. 332 00:13:56,400 --> 00:13:58,710 The fish - make sure that that skin is really dry. 333 00:13:58,740 --> 00:14:00,240 Alright, gentlemen, here we go. 334 00:14:00,280 --> 00:14:01,980 Our 40 minutes starts now. Let's go, boys. 335 00:14:02,010 --> 00:14:03,850 Come on, you boys in blue! 336 00:14:03,880 --> 00:14:06,120 Let's get organized first. 337 00:14:06,150 --> 00:14:07,620 You got a chef knife I could grab? Chef knife over here? 338 00:14:07,660 --> 00:14:09,560 - Here, chef. - Thank you. 339 00:14:09,590 --> 00:14:11,700 I love that I get to cook with the team today. 340 00:14:11,830 --> 00:14:15,340 Give me an apron and a T-shirt and a chef's coat, and let's go. 341 00:14:17,010 --> 00:14:19,510 We got Chef Richard Blais on our squad! 342 00:14:21,050 --> 00:14:22,490 I've never seen anything like this. 343 00:14:22,520 --> 00:14:23,660 Look at that! 344 00:14:25,930 --> 00:14:27,330 This would make a killer video. 345 00:14:27,360 --> 00:14:29,070 Okay, it's gotta have big flavor. 346 00:14:29,170 --> 00:14:31,610 This is a very simple dish but it's gotta have big flavors. 347 00:14:31,740 --> 00:14:32,540 Yes, chef. 348 00:14:32,740 --> 00:14:34,880 Hi, welcome in. Right this way. 349 00:14:36,180 --> 00:14:37,520 - Welcome. - Thank you. 350 00:14:39,050 --> 00:14:41,890 We're cooking for 22 people, 351 00:14:41,930 --> 00:14:44,360 and we're cooking for an esteemed panel. 352 00:14:44,460 --> 00:14:46,770 - Thank you. - Thank you. 353 00:14:46,800 --> 00:14:49,310 I don't want to fail today, 354 00:14:49,340 --> 00:14:51,410 and I don't want my team to fail today. 355 00:14:51,540 --> 00:14:53,650 Water for you, sir. 356 00:14:53,750 --> 00:14:55,920 The number one thing that's gotta get going are the potatoes 357 00:14:55,950 --> 00:14:58,120 - so I'ma jump in with you. - Please. 358 00:14:58,220 --> 00:15:00,400 Tim, you ever cook for a lot of people? Like, holiday dinners? 359 00:15:00,500 --> 00:15:02,630 Uh, that's about as big as it gets, honestly. 360 00:15:02,670 --> 00:15:04,600 Normally it's just a few people here and there. 361 00:15:04,740 --> 00:15:07,180 - How many people? How many? - We're talking like, ten max. 362 00:15:07,210 --> 00:15:09,110 So this is a first time for you then, right? 363 00:15:09,210 --> 00:15:11,050 Absolutely! Yeah, this is a first. 364 00:15:11,080 --> 00:15:13,590 As a social media chef, this is not something 365 00:15:13,690 --> 00:15:16,330 that I ever get to experience. 366 00:15:16,360 --> 00:15:18,770 I'm feeding people who fit around one table 367 00:15:18,800 --> 00:15:23,270 so to put 22 beautiful plates together, it's outta this world. 368 00:15:23,370 --> 00:15:25,880 Guys, you know the Doberman Pinschers, right? 369 00:15:25,980 --> 00:15:27,750 - Yep. - Y'know how their ears stand up? 370 00:15:27,780 --> 00:15:29,690 When we're talking to each other, that's how we are today. 371 00:15:29,720 --> 00:15:31,260 Yes, chef. Yes, chef. 372 00:15:31,390 --> 00:15:33,230 Alright, Christian, talk to me about this sauce. 373 00:15:33,260 --> 00:15:35,230 - Yuzu? Capers? - Yep. 374 00:15:35,260 --> 00:15:37,770 Is this a tartar sauce? A remoulade? 375 00:15:37,800 --> 00:15:40,270 It's a remoulade. I don't want tartar sauce unless it's fried. 376 00:15:40,370 --> 00:15:42,610 A remoulade will give brightness to that pan-seared fish. 377 00:15:42,650 --> 00:15:44,880 Okay, got it. Make sure that this holds on the plate. 378 00:15:44,980 --> 00:15:46,290 Yeah, I don't want it breakin' either, chef. 379 00:15:46,390 --> 00:15:48,020 Got it. Love it. Jared, I wanna do a demo 380 00:15:48,120 --> 00:15:50,230 - on the asparagus. - Chef! 381 00:15:50,260 --> 00:15:52,370 Listen, just be light with this, especially you, as a strong guy. 382 00:15:52,400 --> 00:15:54,400 - Yeah. - The skinny ones don't need 383 00:15:54,440 --> 00:15:56,610 a lot of peeling. We wanna see that we peeled 'em. 384 00:15:56,710 --> 00:15:59,380 - Got it. - Okay. 385 00:15:59,410 --> 00:16:02,390 - Let's go: 35 minutes left. - Yes, chef. 386 00:16:02,420 --> 00:16:04,460 - Are the potatoes cooking? - Potatoes are on. 387 00:16:04,560 --> 00:16:06,930 Okay, good. Okay, Darian, now, listen, you do fine dining? 388 00:16:07,030 --> 00:16:09,700 - So I do, baby! - Tell me about your restaurant. 389 00:16:09,800 --> 00:16:12,370 The first upscale Jamaican restaurant in the country. 390 00:16:12,410 --> 00:16:14,580 - Really? - In Buffalo, yeah. 391 00:16:14,680 --> 00:16:17,120 People always aks me, "Is there a need for Jamaican food?" 392 00:16:17,150 --> 00:16:19,150 I'm like, "No, but if you make it, they'll come," right? 393 00:16:19,290 --> 00:16:20,720 Yeah. Well, there's always a need for delicious food. 394 00:16:20,760 --> 00:16:22,260 It's a lot of pressure. 395 00:16:22,290 --> 00:16:25,330 The main part of this dish is a protein, 396 00:16:25,430 --> 00:16:28,610 and that relies on me, to make sure that's perfect. 397 00:16:29,040 --> 00:16:31,710 Let's go. 398 00:16:31,850 --> 00:16:33,750 How long are you gonna be on those radishes, buddy? 399 00:16:33,850 --> 00:16:35,890 - Matt? Come on, buddy! - Yes, sir... Yes, ma'am! Chef! 400 00:16:35,920 --> 00:16:37,460 You're not gonna get your time back. 401 00:16:37,590 --> 00:16:39,760 Yes, chef. Yes, chef! Yes, chef! Yes, chef. 402 00:16:39,790 --> 00:16:42,330 The intensity is astronomical. 403 00:16:42,370 --> 00:16:44,540 - Machete! - Yes? 404 00:16:44,570 --> 00:16:46,670 I want a nice, beautiful miso on that. Put on plenty, okay? 405 00:16:46,710 --> 00:16:48,310 - Yes, chef. - Everybody happy with the dish? 406 00:16:48,440 --> 00:16:51,080 Yes, chef. I'm gonna do nine of these 407 00:16:51,180 --> 00:16:52,790 just for the... just for the judges, okay? 408 00:16:52,820 --> 00:16:54,690 Yeah. Separate them. 409 00:16:54,720 --> 00:16:57,830 I'll separate 'em. Judge... judge... 410 00:16:57,860 --> 00:17:00,600 - I need scallops here! - Miso glaze over top. 411 00:17:00,640 --> 00:17:02,640 Start plating, guys. Start plating scallops! 412 00:17:02,670 --> 00:17:04,340 Alright, I got scallops! 413 00:17:04,480 --> 00:17:06,750 - Machete? You must move, guys! - Whoo! Let's go! 414 00:17:06,880 --> 00:17:08,890 Come on, Bubba. Come on, Bubba. Two at a time. 415 00:17:08,920 --> 00:17:11,490 Guys, are saving the most beautiful plates for the judges? 416 00:17:11,530 --> 00:17:13,730 These are for the judges. Okay, they're already ready to go 417 00:17:13,760 --> 00:17:15,500 - as they are, okay? - Judges' at the end. 418 00:17:15,630 --> 00:17:18,300 - Behind! Behind. - We need one more scallop. 419 00:17:18,340 --> 00:17:20,610 - I need one more scallop, guys. - We need one more scallop! 420 00:17:20,640 --> 00:17:23,720 - I need this to have more miso. - Ninety seconds, guys! 421 00:17:23,750 --> 00:17:26,450 These are our judges'. I want them to have extra citrus. 422 00:17:26,490 --> 00:17:28,630 Doors open, guys. 423 00:17:28,660 --> 00:17:30,930 Start loading. I need 22 dishes in that elevator 424 00:17:30,960 --> 00:17:32,970 Now! Let's go! Let's go! 425 00:17:33,100 --> 00:17:35,970 You have the judges' dishes, Danielle, right? 426 00:17:36,110 --> 00:17:38,080 Don't forget which ones they are, please! 427 00:17:38,110 --> 00:17:40,110 - Judges dishes are where? - Where's the judges'? 428 00:17:40,250 --> 00:17:41,990 I'm not sure which ones are judges'. 429 00:17:42,020 --> 00:17:43,860 Which ones are judges'?! 430 00:17:43,990 --> 00:17:46,130 I literally set aside these scallops 431 00:17:46,160 --> 00:17:48,160 perfectly for the judges. 432 00:17:48,260 --> 00:17:50,000 I waited, to cook them, to the very end. 433 00:17:50,100 --> 00:17:51,470 Where's the salt? Where's the vinaigrette? 434 00:17:51,510 --> 00:17:54,710 The doors are closing! Machete! Get in! 435 00:17:55,150 --> 00:17:55,850 Come on, Machete! 436 00:17:59,250 --> 00:18:00,690 - Machete! - Machete, get in! 437 00:18:00,720 --> 00:18:02,220 We got it. We got it! 438 00:18:02,260 --> 00:18:04,360 - Come on, Machete! - Whoo! 439 00:18:04,400 --> 00:18:06,300 Great job! 440 00:18:06,400 --> 00:18:08,240 Good job, guys. I'm proud of you! 441 00:18:08,270 --> 00:18:10,440 - Love you! - Yeah, I love you too. 442 00:18:10,580 --> 00:18:13,580 I'm a big guy. I ain't ever seen myself move that fast! 443 00:18:13,980 --> 00:18:15,250 Wow! 444 00:18:17,690 --> 00:18:19,190 I'm gonna set my silver tray down, 445 00:18:19,290 --> 00:18:22,030 then we're gonna plate. Smiles. 446 00:18:22,170 --> 00:18:25,000 Chefs! It's an absolute privilege and an honor 447 00:18:25,040 --> 00:18:26,910 to have you with us today. 448 00:18:26,940 --> 00:18:29,480 - Thank y'all for being with us. - Thank you. 449 00:18:29,510 --> 00:18:30,980 Looks good. 450 00:18:31,280 --> 00:18:32,620 How are you doin', ladies, this evening? 451 00:18:34,760 --> 00:18:35,890 - This looks great. - Yeah. 452 00:18:35,990 --> 00:18:38,330 And very healthy as well. 453 00:18:38,430 --> 00:18:40,170 - How are y'all? - Good evening, chefs! 454 00:18:40,300 --> 00:18:42,310 Thank you so much for being with us today. 455 00:18:42,440 --> 00:18:44,580 We're starting you with our first course of the night 456 00:18:44,610 --> 00:18:47,550 with a beautiful Miso and Sake Seared Scallop. 457 00:18:47,580 --> 00:18:49,950 You'll notice the beautiful pea's in season 458 00:18:49,990 --> 00:18:52,590 so we wanted to grace you with a radish and pea salad 459 00:18:52,730 --> 00:18:55,300 with some of that pea sprout on top to lift the dish. 460 00:18:55,330 --> 00:18:56,800 What y'all sippin' on tonight? 461 00:18:58,840 --> 00:19:03,010 I deliver my best performance to date, and Machete comes over: 462 00:19:03,050 --> 00:19:05,220 "What y'all sippin' on?" 463 00:19:05,320 --> 00:19:07,220 - What are y'all sippin' on? - White. 464 00:19:07,320 --> 00:19:09,030 White! It's gonna go perfect with this then. 465 00:19:09,060 --> 00:19:11,160 Yes, sir. Scallops with the white. 466 00:19:11,200 --> 00:19:13,470 Hey, that's how they do it in Texas. 467 00:19:13,500 --> 00:19:15,470 Y'all enjoy. Have a beautiful evening. 468 00:19:15,510 --> 00:19:18,480 It's colorful. Looks good. 469 00:19:18,610 --> 00:19:21,280 - Let's do it. - Yeah. Let's get in there. 470 00:19:25,790 --> 00:19:28,230 They are beautifully cooked scallops, aren't they? 471 00:19:28,360 --> 00:19:31,870 Perfectly cooked. Really nice caramelization on them, 472 00:19:31,900 --> 00:19:34,780 just a little bit medium rare in the center. Beautiful. 473 00:19:35,810 --> 00:19:37,350 Did you get any miso? 474 00:19:37,480 --> 00:19:40,790 - No. - What was the vinaigrette? 475 00:19:43,900 --> 00:19:46,430 You'd want something distinct about the flavor. 476 00:19:47,640 --> 00:19:50,340 Everything seems very, very nice... 477 00:19:50,510 --> 00:19:52,550 - Yeah. - ..but nothing, like... 478 00:19:53,380 --> 00:19:55,620 ..really punchy to make you go, 479 00:19:55,650 --> 00:19:58,020 "Oh wow! I'm gonna remember this dish forever." 480 00:19:58,060 --> 00:20:00,130 That's the only thing but it's a really lovely plate of food. 481 00:20:00,160 --> 00:20:01,630 Yeah. 482 00:20:03,500 --> 00:20:05,370 The platform is moving! Here we go. 483 00:20:05,400 --> 00:20:09,080 Three, two, one... Let's go! Let's go! 484 00:20:09,110 --> 00:20:11,280 Oh, shoot! 485 00:20:11,380 --> 00:20:14,090 Lamb loin? Or filet? Filet! Filet. 486 00:20:14,190 --> 00:20:16,130 We definitely want to go with the filet instead of lamb loin. 487 00:20:16,260 --> 00:20:17,760 There's mushrooms here! 488 00:20:17,800 --> 00:20:19,400 Parsley... I got mushrooms. I got garlic. 489 00:20:19,430 --> 00:20:21,570 We need veg. Veg! 490 00:20:21,670 --> 00:20:24,380 Potatoes. We got potatoes or not? Have we got potatoes. 491 00:20:24,410 --> 00:20:26,250 - Hey, you want pork? - Do we want tomato? 492 00:20:26,280 --> 00:20:28,020 - We want the pistachio? - No. 493 00:20:28,050 --> 00:20:29,650 Do we want potato? 494 00:20:29,690 --> 00:20:31,260 - Okay, take it. Take it. - Grab it. 495 00:20:31,290 --> 00:20:33,430 - Some chili! - My God. 496 00:20:33,560 --> 00:20:37,000 Oh my God! Love that! 497 00:20:37,030 --> 00:20:38,500 Okay. 498 00:20:38,540 --> 00:20:40,410 Great grab here. Really good. 499 00:20:40,540 --> 00:20:41,810 Do we want to do anything with tomatoes? 500 00:20:41,840 --> 00:20:44,380 Do we have a plan? Good news is: filet. Yes? 501 00:20:44,420 --> 00:20:47,090 - Yes! - Tarragon maybe for the sauce. 502 00:20:47,120 --> 00:20:49,660 And there's... well, beautiful mushrooms. Maitake mushrooms. 503 00:20:49,690 --> 00:20:51,730 Port wine sauce. So we reduce that down. 504 00:20:51,830 --> 00:20:53,740 I was thinking also of throwing in some plums for sweetness? 505 00:20:53,770 --> 00:20:55,140 Plum and Port wine? 506 00:20:55,170 --> 00:20:57,070 - Yes, chef. - Yeah. Love that idea. 507 00:20:57,110 --> 00:20:59,710 Chef? If you could start the cream sauce, on the mushrooms? 508 00:20:59,750 --> 00:21:01,780 Cole was like... You could tell she's done this before - 509 00:21:01,920 --> 00:21:03,820 the balls to be like, 510 00:21:03,860 --> 00:21:05,420 "Chef Ramsay, get started on the mushrooms." 511 00:21:05,460 --> 00:21:07,760 Like, oh my God! Okay! 512 00:21:07,860 --> 00:21:10,330 Okay, ladies. Our 40 minutes start now. 513 00:21:10,430 --> 00:21:13,340 Let's go. Ladies, tell me who's doing what, please? 514 00:21:13,440 --> 00:21:15,550 Uh, me and Gaby are starting on the filet. 515 00:21:15,580 --> 00:21:18,480 I'm doing the, uh, Port wine sauce, chef. 516 00:21:18,590 --> 00:21:21,760 - Good. And then, uh... Amber? - How you feeling, girl? 517 00:21:21,860 --> 00:21:24,130 I feel good. I'ma do like one-inch cubes. Is that okay? 518 00:21:24,160 --> 00:21:26,500 Okay, beautiful. Amber, you call on us. We're right here. 519 00:21:26,600 --> 00:21:28,610 Afterwards, get that cream in the pan. 520 00:21:28,640 --> 00:21:30,170 Yes, yes. I'm gonna go straight to do that next. 521 00:21:30,210 --> 00:21:32,480 I have one job basically today, 522 00:21:32,510 --> 00:21:34,520 and it is to get the potatoes right. 523 00:21:34,620 --> 00:21:37,860 This is so scary! Who knew food could be so scary?! 524 00:21:41,500 --> 00:21:43,470 I think the heat's a little hot. 525 00:21:43,600 --> 00:21:45,740 - We won't overcook it, right? - No, no. 526 00:21:45,770 --> 00:21:47,610 Alright, you see this white stuff coming out of the salmon, 527 00:21:47,640 --> 00:21:49,580 that means it's getting overcooked, 528 00:21:49,610 --> 00:21:51,450 but the skin is super crackly. You happy with it? 529 00:21:51,480 --> 00:21:53,520 Yes, chef. Very happy. Thank you. 530 00:21:53,620 --> 00:21:55,630 Everyone in our dining room is a VIP, right? 531 00:21:55,660 --> 00:21:57,730 - Yes, chef! - I say that at my restaurant. 532 00:21:57,760 --> 00:21:59,500 I don't care who you are, if you're in our restaurant, 533 00:21:59,630 --> 00:22:01,600 - you're a VIP. - Yes, chef. 534 00:22:01,640 --> 00:22:04,140 Chef, how we feeling about crispy shallots? 535 00:22:04,180 --> 00:22:06,480 Uh, I kind of like it. You guys okay with crispy shallots? 536 00:22:06,510 --> 00:22:08,050 - Yes, chef. - Yeah, I love crispy shallots. 537 00:22:08,080 --> 00:22:10,020 I notice that we have a ton of shallots. 538 00:22:10,050 --> 00:22:12,120 I can shred these things up on the mandolin 539 00:22:12,160 --> 00:22:13,760 and just toss 'em in the fryer, 540 00:22:13,790 --> 00:22:15,770 hit them with some salt, and they're good to go. 541 00:22:15,800 --> 00:22:17,370 Eighteen, twenty, twenty-two. 542 00:22:17,500 --> 00:22:19,510 Alright, our plates are laid out. 543 00:22:19,640 --> 00:22:22,010 Tim, what's going on with the potatoes, dude? 544 00:22:22,040 --> 00:22:24,220 I think they're good but if you wanna double-check, 545 00:22:24,250 --> 00:22:26,050 they might need another 60 seconds. 546 00:22:26,090 --> 00:22:28,690 Okay, in 60 seconds, grab 'em out, 547 00:22:28,790 --> 00:22:31,160 let them cool a little bit before we toss 'em 548 00:22:31,260 --> 00:22:33,430 - in the chimichurri, right? - Yes, chef. 549 00:22:33,530 --> 00:22:35,910 So lots of oil in there. Get them nicely seasoned. 550 00:22:35,940 --> 00:22:38,950 Always season from a height. Look... always from a height. 551 00:22:38,980 --> 00:22:41,650 - Yes, chef. - So, look... in there. Okay. 552 00:22:41,680 --> 00:22:44,320 Do you have any idea how excited I am to have Clare Smyth here?! 553 00:22:44,420 --> 00:22:46,760 That woman is a powerhouse. 554 00:22:47,030 --> 00:22:47,700 Good. 555 00:22:47,860 --> 00:22:50,670 And then one more. Five is enough. 556 00:22:50,800 --> 00:22:53,680 Twenty-two filets at one time is a little outrageous. 557 00:22:53,810 --> 00:22:55,950 Do not overcook your steaks, okay? 558 00:22:56,050 --> 00:22:57,920 - Yes, chef. - Ladies, we are ten minutes down 559 00:22:57,950 --> 00:23:00,490 and 30 minutes to go. We're in great shape. 560 00:23:01,160 --> 00:23:02,190 We are moving, ladies. 561 00:23:02,290 --> 00:23:03,630 - Yes, chef! - We are mov-ing! 562 00:23:05,970 --> 00:23:08,710 - We're plating in five minutes. - Yes, sir. 563 00:23:08,840 --> 00:23:10,680 Chef, how do I get more color on these? 564 00:23:10,710 --> 00:23:12,580 You don't want 'em too dark. Are they crispy? 565 00:23:12,710 --> 00:23:14,450 - They're crispy. - Then they're done. 566 00:23:14,480 --> 00:23:16,450 Okay, how are we doing on the potatoes? 567 00:23:16,490 --> 00:23:18,960 These potatoes are cooked, no? We said 60 seconds. 568 00:23:20,330 --> 00:23:22,900 Oh. I have one job here really, 569 00:23:22,930 --> 00:23:24,870 and it's these potatoes. 570 00:23:24,970 --> 00:23:27,610 - Hot! Hot! Hot! Hot! - But I look over, 571 00:23:27,710 --> 00:23:30,580 and I see Christian's got it under control. 572 00:23:30,720 --> 00:23:32,920 - How we doing, dude? - Potatoes. A little over. 573 00:23:34,990 --> 00:23:36,990 These Michelin star chefs are about to taste 574 00:23:37,030 --> 00:23:39,970 overcooked potatoes? That's not gonna happen. 575 00:23:40,000 --> 00:23:41,600 The ones that are smashed and broken, okay? 576 00:23:41,740 --> 00:23:43,370 We're not gonna plate those. 577 00:23:43,470 --> 00:23:46,150 If you say "I got this, don't worry about it," 578 00:23:46,180 --> 00:23:48,620 then I'm gonna walk away from you and be like, "You got it." 579 00:23:48,650 --> 00:23:50,960 So I'm a little shocked. 580 00:23:55,460 --> 00:23:57,640 Alright, Christian, 581 00:23:57,740 --> 00:23:59,610 that's all of them? Be really mindful of 'em. 582 00:23:59,740 --> 00:24:01,880 The ones that are smashed and broken, we're not gonna plate. 583 00:24:02,010 --> 00:24:03,980 We're not plating those. Can I separate 'em? 584 00:24:04,020 --> 00:24:06,190 Yeah, can you do that? I mean, if you got time. 585 00:24:06,290 --> 00:24:08,520 They're definitely overcooked. I can see it 586 00:24:08,620 --> 00:24:10,630 in Chef Blais's face, like, we shouldn't serve this. 587 00:24:10,730 --> 00:24:12,230 We're plating in five minutes. 588 00:24:15,370 --> 00:24:17,310 How far for those mashed potatoes? 589 00:24:17,340 --> 00:24:20,210 - Probably like five minutes. - Great! Let's go. We got this. 590 00:24:20,250 --> 00:24:22,090 Yes, chef! 591 00:24:22,120 --> 00:24:23,520 How's that sauce? 592 00:24:23,650 --> 00:24:25,220 Coming along, chef. I'm giving a taste. 593 00:24:25,320 --> 00:24:29,060 Right. Beef stock - that's on there now reducing down. 594 00:24:29,200 --> 00:24:31,200 Put the butter in there at the end. It's gonna be delicious. 595 00:24:31,240 --> 00:24:33,210 - Uh, yeah. - Okay? 596 00:24:33,240 --> 00:24:35,280 Mushrooms in, à la crème. 597 00:24:35,310 --> 00:24:37,480 Bacon is nice and reduced down. Get it nicely caramelized. 598 00:24:37,520 --> 00:24:40,350 Love that! 599 00:24:40,390 --> 00:24:42,890 There you go. We're working as a team! 600 00:24:42,930 --> 00:24:44,860 - Gordon Girls! - Gordon Girls! 601 00:24:46,800 --> 00:24:48,300 I'm putting the asparagus back in here. 602 00:24:48,400 --> 00:24:49,940 Okay. 603 00:24:49,970 --> 00:24:52,780 - Is the fish ready to plate? - Yes, chef. 604 00:24:52,810 --> 00:24:56,090 - It's go time. Let's plate. - Potatoes in the middle. 605 00:24:56,120 --> 00:24:57,790 - Are you trying to hide them? - Yes. 606 00:24:57,820 --> 00:24:59,730 Okay, just give me one that I can see though. 607 00:24:59,830 --> 00:25:01,860 - Is that enough for 22 plates? - I think so. 608 00:25:01,960 --> 00:25:03,970 Let's go, Team Blais! Come on, boys in blue. 609 00:25:04,070 --> 00:25:06,770 - Boys in blue. - Stop putting the asparagus 610 00:25:06,810 --> 00:25:08,680 in the same place. It's not preschool. Yeah? Let's go. 611 00:25:08,810 --> 00:25:10,680 This plate has got fingerprints all over it. 612 00:25:10,820 --> 00:25:13,090 You're gonna serve that to Alex Atala? Fingerprints? 613 00:25:13,220 --> 00:25:15,590 Clare Smyth is gonna destroy you guys for this. Let's go. 614 00:25:15,690 --> 00:25:17,600 Who's wiping plates? I got greasy hands here. 615 00:25:17,700 --> 00:25:19,670 The elevator's coming in two minutes! 616 00:25:19,700 --> 00:25:21,400 We got to get these plates in that elevator. 617 00:25:21,500 --> 00:25:23,810 I'm really stressed right now. I don't think I've ever dressed 618 00:25:23,840 --> 00:25:26,680 more than four plates at once 619 00:25:26,710 --> 00:25:29,820 so this is just absolute madness. 620 00:25:29,850 --> 00:25:31,590 Does every plate have everything we need on it? 621 00:25:31,720 --> 00:25:33,460 We gotta have a plan when the door opens. 622 00:25:33,590 --> 00:25:35,100 - Let's go. You gotta go. - Elevator's open! 623 00:25:35,130 --> 00:25:36,700 Let's go! Plates gotta go right now. 624 00:25:36,830 --> 00:25:38,700 Let's go! Let's go right now! Two minutes! 625 00:25:38,840 --> 00:25:41,140 - Leave 'em! Go! Go! Go! - Go! Go! Go! Go! 626 00:25:41,240 --> 00:25:43,180 Let's go! Let's go! Oh, you're taking the plates from here? 627 00:25:43,210 --> 00:25:44,880 - Yeah. - Okay, let's go. 628 00:25:44,980 --> 00:25:46,950 This floor is slippery. Be careful. 629 00:25:46,990 --> 00:25:49,860 Guys, we gotta go. Everyone. How many plates left? Let's go! 630 00:25:49,990 --> 00:25:51,630 - Someone's gotta go back. - Two left! 631 00:25:51,730 --> 00:25:53,570 I got 'em! I got 'em! Take these. Take these. 632 00:25:53,600 --> 00:25:55,740 Go! Go! Go! Go! Which three are for the judges? 633 00:25:55,870 --> 00:25:57,840 These three. You and me! You and me! You and me! 634 00:25:57,880 --> 00:26:00,010 Not that one. Grab another one from the tray. 635 00:26:00,050 --> 00:26:01,990 - Guys, that's it! - Good job. 636 00:26:02,020 --> 00:26:04,360 Good luck. Let's go, chefs! Let's go! 637 00:26:10,300 --> 00:26:13,710 - Chefs. Good evening. - Oh, here we go. 638 00:26:13,740 --> 00:26:15,580 - Wonderful. Thank you. - Wow, thank you. 639 00:26:15,610 --> 00:26:18,020 I'll go right here. 640 00:26:18,150 --> 00:26:21,660 Excuse our size! 641 00:26:21,760 --> 00:26:23,130 Chef Tim will explain the dish for you. 642 00:26:23,160 --> 00:26:26,770 Tonight we have a Pickled Citrus Remoulade 643 00:26:26,900 --> 00:26:29,510 with a pan-seared salmon, chimichurri potatoes, 644 00:26:29,540 --> 00:26:32,210 as well as a mélange of vegetables. 645 00:26:32,310 --> 00:26:34,480 - Okay. It looks great. - Thank you. 646 00:26:34,520 --> 00:26:37,150 Please enjoy. 647 00:26:37,190 --> 00:26:39,790 The sauce fits well with everything. 648 00:26:39,830 --> 00:26:43,100 The sauce, it's got a really nice acidity. It's super fresh. 649 00:26:43,200 --> 00:26:45,640 It's a lovely sauce but I could have easily had more seasoning. 650 00:26:45,770 --> 00:26:48,880 - Yeah. - Someone's perfectly cooked it. 651 00:26:48,910 --> 00:26:51,080 - A lovely crisp skin. - Yeah. 652 00:26:51,180 --> 00:26:53,990 It's really clever cooking. Really good use of ingredients 653 00:26:55,690 --> 00:26:58,060 Yeah, I wish they had played stronger 654 00:26:58,200 --> 00:27:00,570 with some of the flavors, been a little bit more bold with that. 655 00:27:00,670 --> 00:27:02,640 Yeah. Really, absolutely. 656 00:27:04,540 --> 00:27:05,440 We start plating in seven minutes, ladies. 657 00:27:05,550 --> 00:27:07,080 Alright, chef. 658 00:27:07,110 --> 00:27:09,050 Come on. Reduce, reduce, reduce, reduce. 659 00:27:09,090 --> 00:27:10,860 The sauce isn't reducing fast enough. 660 00:27:10,960 --> 00:27:14,100 I got to get more pans, and separate, 661 00:27:14,130 --> 00:27:16,970 so that way, there's less to reduce. I know time's ticking! 662 00:27:17,070 --> 00:27:19,170 - How's that coming down now? - I just separated, chef. 663 00:27:19,210 --> 00:27:20,640 That's good. Yeah, smart. Smart, smart, smart. 664 00:27:20,680 --> 00:27:21,910 - This is it here, right? - Yes, chef. 665 00:27:21,940 --> 00:27:24,920 Good... That is the money, girl. 666 00:27:24,950 --> 00:27:27,450 I can feel it in the air, ladies. It's winning! 667 00:27:27,490 --> 00:27:30,230 We're gonna go all hands on deck now with the potatoes. 668 00:27:30,260 --> 00:27:32,930 - Yes, chef. - Okay, on there and squeeze. 669 00:27:32,970 --> 00:27:36,010 Good girl. Beautiful! 670 00:27:36,110 --> 00:27:38,340 - Ladies, we got this. - We got this. Yes, chef. 671 00:27:38,380 --> 00:27:41,420 The potatoes better be right. You cannot mess anything up. 672 00:27:41,450 --> 00:27:43,090 - Go with salt. - Salt? Okay. 673 00:27:43,120 --> 00:27:45,490 I'm hoping there's enough butter and richness. 674 00:27:45,590 --> 00:27:47,090 I'm hoping I seasoned it perfect. 675 00:27:47,130 --> 00:27:49,530 Okay, ladies, let's start dressing. Let's go. 676 00:27:49,570 --> 00:27:52,970 We're gonna pomme, swoosh, filet, middle, 677 00:27:53,010 --> 00:27:56,110 the mushrooms à la crème on top, and then the Port wine around. 678 00:27:56,210 --> 00:27:58,150 That elevator is gonna be here any minute now. 679 00:27:58,250 --> 00:28:01,060 Let's go, let's go. Come on, let's go. 680 00:28:01,320 --> 00:28:03,690 We got this. 681 00:28:03,730 --> 00:28:05,830 This is a sauce boat for the judges' plates. 682 00:28:05,870 --> 00:28:07,300 Don't sauce those plates, okay? 683 00:28:09,270 --> 00:28:10,980 - Elevator's here! - I'm goin'! I got it. 684 00:28:11,010 --> 00:28:12,950 - Let's go! - Let's get the plates on here. 685 00:28:13,080 --> 00:28:14,650 Okay, heard. 686 00:28:14,750 --> 00:28:16,850 It looks beautiful. Let's go! 687 00:28:16,890 --> 00:28:18,460 Ninety seconds to go. Seriously. 688 00:28:18,490 --> 00:28:21,030 We need to go. Go, baby. 689 00:28:21,160 --> 00:28:24,000 Chervil! Chervil! Gimme the chervil! 690 00:28:24,040 --> 00:28:26,170 There's one more... There's more plate here as well! 691 00:28:26,270 --> 00:28:27,780 - We need the greens! - I got it! I got it! I got it! 692 00:28:27,880 --> 00:28:30,010 One more's missing greens. 693 00:28:30,050 --> 00:28:31,980 I'll break it off. I got it! I got it! I got it! 694 00:28:32,020 --> 00:28:33,620 Consistency's the name of the game, yes? 695 00:28:33,750 --> 00:28:35,390 - Yes. - Thank you, chef! 696 00:28:35,490 --> 00:28:36,490 Good job! 697 00:28:44,040 --> 00:28:46,980 - Here we go. - Here we go! 698 00:28:50,120 --> 00:28:52,190 It looks pretty 699 00:28:52,320 --> 00:28:54,530 - Oh, that looks great. - Thank you very much. 700 00:28:56,200 --> 00:28:58,300 Tonight, for you, we have a beautiful filet 701 00:28:58,440 --> 00:29:03,150 with a caramelized plum and Port wine reduction, 702 00:29:03,180 --> 00:29:06,290 a mushroom à la crème and some infused pomme purée 703 00:29:06,390 --> 00:29:07,960 with a pickled blackberry. 704 00:29:08,060 --> 00:29:10,190 - Wow. Thank you very much. - Thank you. 705 00:29:10,230 --> 00:29:12,870 - How was it? - Amazing. Incredible! 706 00:29:14,100 --> 00:29:15,940 - How's the view from the top? - Beautiful! 707 00:29:15,970 --> 00:29:18,180 You should see it! 708 00:29:18,210 --> 00:29:21,250 - And you look amazing. - This is the best view, yeah. 709 00:29:21,350 --> 00:29:23,560 - Thank you, chefs. Please enjoy. - Thank you. 710 00:29:23,590 --> 00:29:25,690 Very elegant presentation. 711 00:29:25,830 --> 00:29:27,930 Yeah, it's very refined, isn't it. 712 00:29:28,200 --> 00:29:30,570 Mmm. 713 00:29:30,600 --> 00:29:32,910 I'm impressed that they made, like, a meat-based sauce 714 00:29:32,940 --> 00:29:35,480 in such a short time. 715 00:29:35,510 --> 00:29:38,450 The sauce is really nice. I wish I had more actually. 716 00:29:38,480 --> 00:29:41,520 It's the classic fillet of beef, but beautifully done. 717 00:29:46,100 --> 00:29:48,900 - Maybe too caramelized. - Okay. Yeah. 718 00:29:50,370 --> 00:29:53,280 - Seared too hard. - The potato purée could be... 719 00:29:53,380 --> 00:29:55,950 - Even softer, more luxurious. - Yeah. 720 00:29:55,990 --> 00:29:58,390 A lovely, lovely plate of food again. 721 00:29:58,420 --> 00:30:01,460 All three plates of food are really nicely executed. 722 00:30:08,980 --> 00:30:12,280 Judges... how was that? 723 00:30:12,350 --> 00:30:13,020 Incredible. 724 00:30:14,260 --> 00:30:16,090 Shall we start with the appetizer? 725 00:30:16,130 --> 00:30:18,760 Appetizer was beautiful. Lovely colors. 726 00:30:18,860 --> 00:30:21,540 Scallops cooked perfectly. 727 00:30:21,570 --> 00:30:24,910 The only thing that we said was slightly on a negative on 728 00:30:25,010 --> 00:30:27,980 that course is that we thought the miso was very subtle. 729 00:30:28,020 --> 00:30:29,750 - Interesting. - Would've loved to have, like, 730 00:30:29,890 --> 00:30:32,330 a real kick of some sort. 731 00:30:32,430 --> 00:30:34,730 Alright, what do we think about the middle floor? 732 00:30:34,760 --> 00:30:38,200 For me, salmon was perfect. 733 00:30:38,300 --> 00:30:39,370 Nice combination. 734 00:30:39,410 --> 00:30:42,240 Nice contrast between flavor and acidity. 735 00:30:46,890 --> 00:30:48,120 And now for the most beautiful course, um, 736 00:30:48,160 --> 00:30:49,790 from the top floor - the filet. 737 00:30:49,890 --> 00:30:52,000 Yeah. I mean, I think it was the most 738 00:30:52,030 --> 00:30:55,140 visually beautiful dish, the most refined, elegant dish. 739 00:30:55,170 --> 00:30:56,740 There's nothing else about that dish? 740 00:30:56,770 --> 00:30:59,280 It was just... it was perfectly executed? 741 00:30:59,310 --> 00:31:01,580 There might have been some comments about 742 00:31:01,620 --> 00:31:04,390 some of the beef being slightly over-charred around the edges, 743 00:31:06,330 --> 00:31:08,800 As in over, sort of, caramelized? 744 00:31:08,830 --> 00:31:10,030 - Yeah. - Seared? 745 00:31:10,070 --> 00:31:12,200 A little bit dry on the edge. 746 00:31:13,670 --> 00:31:15,340 Damn. Okay. 747 00:31:15,440 --> 00:31:18,880 Right, um... I guess the big question is, 748 00:31:18,920 --> 00:31:21,220 what was the best course of the night? 749 00:31:21,320 --> 00:31:23,930 And most importantly, the least successful dish - 750 00:31:23,960 --> 00:31:25,700 the dish that will take them into the elimination? 751 00:31:25,730 --> 00:31:29,070 It was really hard because all three were really good. 752 00:31:29,210 --> 00:31:30,780 It was, yes, to pick a winner but the harder one 753 00:31:30,810 --> 00:31:33,050 was actually to pick the bottom team. 754 00:31:43,800 --> 00:31:45,270 Welcome back! 755 00:31:45,440 --> 00:31:47,170 Wow! 756 00:31:47,210 --> 00:31:50,410 Seven Michelin stars between the three of these chefs 757 00:31:50,550 --> 00:31:52,380 is crazy. 758 00:31:52,480 --> 00:31:54,360 I am more nervous for this judging 759 00:31:54,490 --> 00:31:57,130 than I have been for the entire competition. 760 00:31:58,360 --> 00:32:01,100 Alex, Clare and Andrew have given us their decision, 761 00:32:01,240 --> 00:32:03,140 and it wasn't easy, let me tell you. 762 00:32:03,240 --> 00:32:06,080 Clare, how would you round up the experience? 763 00:32:06,110 --> 00:32:09,790 I mean, all three dishes were superbly executed. 764 00:32:09,920 --> 00:32:13,130 It was so, so close so I think you all did incredibly well. 765 00:32:13,160 --> 00:32:15,400 That means a lot. Listen, please give 766 00:32:15,530 --> 00:32:18,000 these three incredible chefs a big round of applause. 767 00:32:18,100 --> 00:32:20,440 Thank you, guys. Andrew, Alex and Clare. 768 00:32:20,470 --> 00:32:21,680 Thank you. 769 00:32:24,850 --> 00:32:27,120 Let's get back to business. 770 00:32:27,250 --> 00:32:30,830 Because you all cooked as one dynamic team, 771 00:32:30,860 --> 00:32:33,940 you'll all be judged as one dynamic team. 772 00:32:33,970 --> 00:32:36,870 The team that cooked the most successful course of the night 773 00:32:36,910 --> 00:32:39,140 will be safe from elimination 774 00:32:39,280 --> 00:32:43,290 and will be cooking on that top level next time round. 775 00:32:43,320 --> 00:32:46,860 However, the team with a least successful course 776 00:32:46,890 --> 00:32:49,570 for the first time ever - 777 00:32:49,600 --> 00:32:53,610 will all go into the elimination cook-off together. 778 00:32:56,480 --> 00:32:59,180 And one of you will be eliminated. 779 00:33:01,190 --> 00:33:04,260 Okay, guys, the team that delivered 780 00:33:04,300 --> 00:33:06,570 the best course of the evening, 781 00:33:06,600 --> 00:33:10,340 as judged by our Michelin-starred chefs, was... 782 00:33:14,380 --> 00:33:15,080 Team Blais! 783 00:33:15,180 --> 00:33:17,390 Let's go! 784 00:33:19,190 --> 00:33:21,030 Let's go, boys! 785 00:33:21,060 --> 00:33:23,470 The boys in blue, head back to the lounge. 786 00:33:23,500 --> 00:33:25,270 - Yes, chef! - Enjoy yourselves. 787 00:33:25,300 --> 00:33:26,910 Okay, on three: "Blais." One, two three... 788 00:33:26,940 --> 00:33:28,240 Blais! 789 00:33:29,650 --> 00:33:31,180 You heard our judges. 790 00:33:31,320 --> 00:33:34,520 This came down to very fine details. 791 00:33:36,730 --> 00:33:41,340 The team that created the least successful course of the night, 792 00:33:41,370 --> 00:33:44,710 and who will be heading into the elimination, is... 793 00:33:47,350 --> 00:33:50,220 Team Arrington. 794 00:33:50,250 --> 00:33:52,960 Wow. We live as a team and we die as a team. 795 00:33:52,990 --> 00:33:55,230 Now one of us will take the sword. 796 00:33:55,360 --> 00:33:58,170 Team Ramsay, you're all safe. 797 00:33:58,200 --> 00:33:59,770 - Well done. - Good job, truly. 798 00:33:59,810 --> 00:34:01,040 - Thank you, chef. - Well done. 799 00:34:01,080 --> 00:34:02,580 - Go get 'em. - Good job. 800 00:34:02,680 --> 00:34:04,250 Okay, Team Arrington, 801 00:34:04,350 --> 00:34:07,590 you're all gonna get a chance at redemption. 802 00:34:07,620 --> 00:34:09,690 We're giving you a second chance to impress with scallops. 803 00:34:09,730 --> 00:34:11,230 Twenty-five minutes 804 00:34:11,260 --> 00:34:15,070 to create a reimagined scallop entrée. 805 00:34:15,100 --> 00:34:16,870 - Understood? - Yes, chef. 806 00:34:16,970 --> 00:34:18,410 Head to the elevator. I'll see you soon. 807 00:34:18,510 --> 00:34:19,980 - Good luck, guys... Good luck. - Good luck. 808 00:34:20,010 --> 00:34:21,380 Head up, guys! 809 00:34:21,420 --> 00:34:23,290 Don't cook those scallops too early. 810 00:34:23,390 --> 00:34:26,160 - Fight all the way to the end! - Yes, we got this. 811 00:34:30,630 --> 00:34:32,870 Let's do it, y'all. Just cook. 812 00:34:32,910 --> 00:34:34,980 Let's cook, baby. Comin' right here, I'll tell you that. 813 00:34:35,110 --> 00:34:38,350 - I'm on the end, I'm over there. - This is me. 814 00:34:38,380 --> 00:34:41,090 We are a team, but it really does kind of feel 815 00:34:41,120 --> 00:34:43,260 like every man for themself, to be super honest. 816 00:34:43,290 --> 00:34:45,630 Okay, Team Arrington, how're we doing? We're doing good? 817 00:34:45,670 --> 00:34:48,040 - And I'm not going home! - So you basically had a warm-up 818 00:34:48,140 --> 00:34:49,670 by cooking scallops, and now you get to do it 819 00:34:49,710 --> 00:34:51,510 to keep yourself in this competition. 820 00:34:51,540 --> 00:34:54,780 - Yes, chef. - You have 25 minutes 821 00:34:54,820 --> 00:34:58,260 to cook the most delicious, most beautiful scallop entrée. 822 00:34:58,290 --> 00:34:59,730 - Heard, chef. - Ready to go? 823 00:34:59,760 --> 00:35:00,760 Let's lock in on the door. 824 00:35:04,270 --> 00:35:06,140 It's on the way. When it's green, it's go. 825 00:35:08,710 --> 00:35:10,150 Let's go, Team Arrington! 826 00:35:12,420 --> 00:35:14,590 Grab your scallops. Big flavors, right? 827 00:35:15,560 --> 00:35:17,700 Chicken skin. You got purple potatoes. 828 00:35:17,830 --> 00:35:19,730 The first thing I see is the purple potatoes. 829 00:35:19,830 --> 00:35:22,040 Then I see bacon - I have all the ingredients I wished for. 830 00:35:22,070 --> 00:35:24,210 Now just cook 'em right. 831 00:35:24,310 --> 00:35:27,050 Oh, my gosh. I need a chili. I got the potatoes, 832 00:35:27,180 --> 00:35:29,150 the pomegranate, cilantro, a little herby salad. 833 00:35:29,180 --> 00:35:31,920 Okay, Danielle, you can really cook now. 834 00:35:32,060 --> 00:35:34,060 Grab the risotto. Risotto in 20 minutes? 835 00:35:34,200 --> 00:35:35,730 It's gonna be risky but I can do it. 836 00:35:35,860 --> 00:35:38,140 Alright, less than ten seconds. Grab it or regret it. 837 00:35:38,170 --> 00:35:39,770 Grab it or regret it. Let's go. 838 00:35:39,810 --> 00:35:42,040 Whoo! 839 00:35:42,180 --> 00:35:44,280 Twenty-five minutes starts now! 840 00:35:48,320 --> 00:35:50,060 Machete, so you got your scallops, risotto. 841 00:35:50,090 --> 00:35:51,700 - That's classic. - Classic. 842 00:35:51,730 --> 00:35:54,100 A classic risotto takes 20, 25 minutes. 843 00:35:54,200 --> 00:35:56,210 That's bold, 'cos you gotta babysit that. 844 00:35:56,310 --> 00:35:57,840 I love that you're gettin' going with it. 845 00:35:57,880 --> 00:35:59,710 - Thank you, chef. - A risotto in the elimination 846 00:35:59,750 --> 00:36:02,720 round is mad in itself. Have you seen my skullet?! 847 00:36:02,750 --> 00:36:06,230 I'm a frickin' mad scientist in the kitchen! 848 00:36:06,360 --> 00:36:08,460 If I'm going out, I'm going out with a bang! 849 00:36:08,500 --> 00:36:11,500 Come on, baby. 850 00:36:11,600 --> 00:36:13,940 - Okay, Matt, what do you got? - I've got purple potatoes. 851 00:36:13,970 --> 00:36:15,580 - Gonna be a purée... - Okay. 852 00:36:15,610 --> 00:36:17,920 - ..with a bacon jus. - Okay. 853 00:36:18,020 --> 00:36:20,190 And I'm gonna fry up a little parsnip to go on top. 854 00:36:20,220 --> 00:36:21,760 Pretty classic. Pretty straightforward. 855 00:36:21,790 --> 00:36:23,460 - That's my thinking. - Get going on the purée. 856 00:36:23,490 --> 00:36:24,560 - That takes time. - Thank you, sir. 857 00:36:24,600 --> 00:36:26,400 Come on, ba-by. 858 00:36:26,500 --> 00:36:28,070 Okay, Danielle, what dish are you making? 859 00:36:28,100 --> 00:36:29,740 So we're gonna do a crispy smashed potato 860 00:36:29,770 --> 00:36:32,910 with a cilantro aioli and a seared scallop 861 00:36:32,950 --> 00:36:35,650 with a citrus-chili vinaigrette, a little pomegranate to finish. 862 00:36:35,790 --> 00:36:37,090 - Okay, I like it. Keep going. - Let's do it. 863 00:36:37,120 --> 00:36:39,120 That is rustic. 864 00:36:39,260 --> 00:36:41,100 That's her thing. Rustic, joyful food. 865 00:36:41,200 --> 00:36:44,330 - Just like every day for you. - Absolutely. We're just cooking! 866 00:36:45,500 --> 00:36:47,110 Alright, Connor, what do we got? 867 00:36:47,240 --> 00:36:48,510 I'm gonna do a little plana tostada. 868 00:36:48,540 --> 00:36:50,520 - Okay. - With a pineapple salsa. 869 00:36:50,550 --> 00:36:52,480 Alright. Okay, I love it. I'm a California boy 870 00:36:52,520 --> 00:36:54,250 so tostada's right in my wheelhouse. 871 00:36:54,390 --> 00:36:55,760 - I get it, chef. - You've done this before? 872 00:36:55,790 --> 00:36:57,260 - Yes, chef. - Ooh! Look at dem knife skills! 873 00:36:57,390 --> 00:36:59,500 Look at them knife skills, boy! 874 00:36:59,530 --> 00:37:00,970 Alright, Matt, how are the potatoes? 875 00:37:01,000 --> 00:37:02,370 Good, I just need to rice them. 876 00:37:02,400 --> 00:37:05,180 Purple potatoes can be really starchy. 877 00:37:05,280 --> 00:37:07,050 Ten minutes to go. 878 00:37:07,150 --> 00:37:08,380 You're keeping an eye on these scallops? 879 00:37:08,420 --> 00:37:09,750 - Yes, sir, about to turn. - Yeah? 880 00:37:11,690 --> 00:37:14,430 Come on, ba-by. 881 00:37:14,560 --> 00:37:16,330 - Ooh, that's not working. - What's the matter? 882 00:37:16,430 --> 00:37:18,140 The potatoes are struggling, so I want these guys 883 00:37:18,170 --> 00:37:19,400 to get nice and crispy for the base. 884 00:37:19,440 --> 00:37:21,440 - Okay. - Need to crisp these baddies up. 885 00:37:21,540 --> 00:37:23,010 What is that in the pan? Breakfast? 886 00:37:25,150 --> 00:37:27,050 - Oh, is she frying? - She's gonna fry 'em. 887 00:37:27,150 --> 00:37:29,290 Alright, everyone, four minutes left. 888 00:37:29,430 --> 00:37:32,400 Yes, chef. Thirty seconds to finish these guys. 889 00:37:32,430 --> 00:37:36,040 You... are done. Oh, you're pretty. 890 00:37:36,170 --> 00:37:37,440 Okay, you got your risotto. Is it done? 891 00:37:37,580 --> 00:37:39,310 Yes, sir, almost. It's almost there. 892 00:37:39,440 --> 00:37:41,450 - Just make sure it's cooked. - Heard, chef. 893 00:37:41,480 --> 00:37:43,550 Alright, Matt, are the scallops cooked? 894 00:37:43,590 --> 00:37:45,830 - Done. - Two minutes left! 895 00:37:45,860 --> 00:37:48,500 It's time to plate. 896 00:37:48,600 --> 00:37:50,700 - Bring it together! - Damn, damn... 897 00:37:50,740 --> 00:37:52,770 It's not a potato challenge, it's a scallop challenge. 898 00:37:52,910 --> 00:37:54,410 - Yes, sir. - Let's go! 899 00:37:54,440 --> 00:37:58,850 Scallops, butter, lemon. Guys, come on. 900 00:37:58,880 --> 00:38:01,320 I want you to think, "Do I have everything on the dish?" 901 00:38:01,460 --> 00:38:05,160 Five, four, three, 902 00:38:05,200 --> 00:38:09,540 two, one... stop cooking! Wow, guys. 903 00:38:13,780 --> 00:38:16,350 Nyesha, Gordon. Welcome. 904 00:38:16,490 --> 00:38:18,320 You know, insanity in the best of ways. 905 00:38:18,360 --> 00:38:20,490 - Wow. - A hard cook with four people. 906 00:38:20,630 --> 00:38:22,630 And, Nyesha, you'll be proud to know that your whole team 907 00:38:22,770 --> 00:38:24,330 - pushed right to the end... - I believe it. 908 00:38:24,470 --> 00:38:26,470 - ..and cooked their hearts out. - I believe it. 909 00:38:26,510 --> 00:38:29,180 Let's get into this. So this is a Scallop Tostada 910 00:38:29,210 --> 00:38:31,450 with a pineapple salsa. 911 00:38:35,020 --> 00:38:37,860 Beautiful presentation. I love the sort of bright 912 00:38:37,900 --> 00:38:40,640 citrus notes coming from the pineapple. 913 00:38:40,670 --> 00:38:42,400 It's got the right cook on the scallops: 914 00:38:42,510 --> 00:38:44,110 caramelized on the outside, just opaque, 915 00:38:44,140 --> 00:38:45,940 succulent in the center. 916 00:38:45,980 --> 00:38:48,020 This is delicious. 917 00:38:48,050 --> 00:38:51,420 Okay, next up we have a Seared Scallop 918 00:38:51,520 --> 00:38:54,390 with a smoky risotto and a salsa verde. 919 00:38:57,030 --> 00:38:59,910 Scallops - cooked beautifully. I love the caramelization. 920 00:38:59,940 --> 00:39:02,880 Rice could do with another 90 seconds, I'll be honest. 921 00:39:02,910 --> 00:39:05,280 Just visually to the eye you can see the kernels bright white. 922 00:39:05,380 --> 00:39:08,060 They need to be translucent and clear. 923 00:39:08,190 --> 00:39:11,830 The risotto is a little tight, but balanced really nicely. 924 00:39:11,930 --> 00:39:15,540 Okay, next up we have a Pan-Seared Scallop 925 00:39:15,670 --> 00:39:19,280 with crispy potatoes and a little bit of pomegranate seeds, 926 00:39:19,310 --> 00:39:20,650 cilantro aioli as well. 927 00:39:22,350 --> 00:39:25,220 Scallop is cooked beautifully. I love the tang and freshness 928 00:39:25,260 --> 00:39:27,660 coming off of the pomegranate. A really bright note. 929 00:39:27,700 --> 00:39:29,400 Scallops - cooked beautifully. 930 00:39:29,430 --> 00:39:31,170 It's a shame 'cos the garnish is clumsy 931 00:39:31,270 --> 00:39:33,170 and the scallops get lost in translation. 932 00:39:33,210 --> 00:39:34,580 Potatoes could have been a little bit more crispier. 933 00:39:34,680 --> 00:39:35,880 They taste a bit greasy. 934 00:39:37,550 --> 00:39:40,650 Lastly, we have a Seared Scallop 935 00:39:40,690 --> 00:39:43,390 with a purple sweet potato and a bacon jus. 936 00:39:47,300 --> 00:39:48,940 It's really difficult to turn 937 00:39:48,970 --> 00:39:50,940 those purple potatoes into something unique 938 00:39:50,980 --> 00:39:53,980 'cos it's a little bit starchy. It needs some help in there. 939 00:39:54,010 --> 00:39:57,320 This bacon, I want more of that and less potatoes. 940 00:39:57,350 --> 00:39:59,830 For me, my scallop was underdone. 941 00:39:59,860 --> 00:40:01,960 Could've used a few more minutes in the pan or some basting. 942 00:40:02,000 --> 00:40:03,730 But otherwise, flavor: incredible. 943 00:40:03,770 --> 00:40:06,270 Okay, Gordon, I'm gonna start with you. 944 00:40:06,310 --> 00:40:09,410 Which scallop dish was your least favorite? 945 00:40:12,620 --> 00:40:15,060 The dish I'm going to eliminate tonight is... 946 00:40:19,130 --> 00:40:21,970 ..the scallops with the crispy potatoes and the bacon. 947 00:40:24,740 --> 00:40:26,480 Nyesha, same question to you. 948 00:40:26,510 --> 00:40:29,720 Which scallop dish will you be eliminating? 949 00:40:29,750 --> 00:40:32,320 The dish that I am eliminating is... 950 00:40:37,370 --> 00:40:39,340 ..gonna be the scallop with the purple potato. 951 00:40:41,070 --> 00:40:42,750 Gordon, your vote is for 952 00:40:42,880 --> 00:40:44,920 the scallop dish with the smashed potatoes? 953 00:40:45,020 --> 00:40:47,760 - Yes. - That was cooked by Danielle. 954 00:40:47,790 --> 00:40:49,860 - Damn. - And, Nyesha, your vote 955 00:40:49,890 --> 00:40:53,630 is for the scallop dish with the purple potato purée? 956 00:40:53,770 --> 00:40:55,140 - Yes. - That dish was cooked by Matt. 957 00:40:57,540 --> 00:40:59,950 Which means that I have to do... 958 00:41:00,050 --> 00:41:01,920 ..something no one likes to do 959 00:41:02,050 --> 00:41:05,560 when we're up here. I have to cast the deciding vote. 960 00:41:05,660 --> 00:41:07,430 You both deserve to stay, but unfortunately 961 00:41:07,530 --> 00:41:11,170 it's a competition and only one of you can move on. 962 00:41:11,300 --> 00:41:14,110 The dish I'm eliminating tonight... 963 00:41:20,520 --> 00:41:22,860 It's the scallops with the... 964 00:41:25,800 --> 00:41:27,900 It's the scallops with the purple potato. 965 00:41:28,000 --> 00:41:29,870 Matt... 966 00:41:30,010 --> 00:41:31,280 I am so sorry, dude. 967 00:41:31,410 --> 00:41:33,550 - Matt's going home. - Ohh! 968 00:41:33,580 --> 00:41:36,920 Matt, your joyful soul has been welcome 969 00:41:36,950 --> 00:41:39,420 on Team Arrington, and I know that you will be missed. 970 00:41:39,560 --> 00:41:41,700 - We wish you all the best. - Thank you, chef. 971 00:41:41,730 --> 00:41:44,240 Besides being married to my wife, my kids and my grandkids, 972 00:41:44,270 --> 00:41:45,040 this is number four. 973 00:41:46,670 --> 00:41:48,940 That's what I'm doing this for. 974 00:41:49,080 --> 00:41:51,950 You've done them proud, my man. Let me tell you. And, uh... 975 00:41:51,980 --> 00:41:53,650 now you've made me the oldest in the competition! 976 00:41:53,690 --> 00:41:55,790 Gordon, represent! 977 00:41:55,830 --> 00:41:57,660 You're never too old to chase dreams. 978 00:41:57,700 --> 00:41:59,970 That's what I say all the time. 979 00:42:00,000 --> 00:42:02,340 Say goodbye to your teammates and head the elevator, my man. 980 00:42:02,440 --> 00:42:05,140 - Thank you. - Well done. 981 00:42:05,240 --> 00:42:07,550 Thanks for this chance, man. It's been awesome. 982 00:42:07,580 --> 00:42:08,780 Keep it goin'! Keep it goin'! Well done. 983 00:42:13,460 --> 00:42:15,300 We're one person down on Team Arrington 984 00:42:15,400 --> 00:42:18,000 but we're not out. You were great today in that service. 985 00:42:18,100 --> 00:42:20,710 Proud of you. And you will be great tomorrow. 986 00:42:20,840 --> 00:42:22,850 What a day. But I'll be honest, if you thought today was tough, 987 00:42:22,880 --> 00:42:25,850 it's child's play in comparison 988 00:42:25,990 --> 00:42:28,690 to what we've got for you next time round. Good night. 989 00:42:28,720 --> 00:42:30,860 - Yes, chef! - Great job. 990 00:42:30,900 --> 00:42:33,730 Man! Damn, your team's going down faster than the Titanic. 991 00:42:33,870 --> 00:42:35,200 We've been in the elimination every cook so far. 992 00:42:35,340 --> 00:42:36,710 Oh, my God! 993 00:42:36,740 --> 00:42:38,080 Good job. 994 00:42:40,480 --> 00:42:42,990 Next time on Next Level Chef. 995 00:42:43,020 --> 00:42:45,520 Good morning, chefs. How are you all feeling? 996 00:42:45,620 --> 00:42:48,230 - Who's this? - This is my son Oscar. 997 00:42:48,260 --> 00:42:50,730 Is he our judge for the day? 998 00:42:50,870 --> 00:42:53,870 You've got 30 minutes to reimagine a childhood classic. 999 00:42:54,010 --> 00:42:56,010 - Let's do it for the kids. - Go! Go! Go! 1000 00:42:56,050 --> 00:42:58,350 I got haddock, donuts and cheese... 1001 00:42:58,380 --> 00:43:00,120 What am I gonna do?! 1002 00:43:00,220 --> 00:43:03,030 We are coo-king! 1003 00:43:03,060 --> 00:43:05,730 Is it hot enough? You can't do this to me today. 1004 00:43:05,760 --> 00:43:08,000 - I'm gonna miss the platform. - You gotta send! 1005 00:43:08,040 --> 00:43:10,240 It's supposed to be a childhood memory, not a nightmare. 79468

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