1 00:00:01,230 --> 00:00:02,530 For four seasons... 2 00:00:05,070 --> 00:00:07,310 ..this competition has pushed chefs further... 3 00:00:07,340 --> 00:00:09,080 - Damn! - This is not next level cooking, 4 00:00:09,180 --> 00:00:11,220 do you understand? 5 00:00:11,250 --> 00:00:12,550 ..than have ever been pushed before. 6 00:00:12,590 --> 00:00:13,960 Agh! 7 00:00:13,990 --> 00:00:16,530 We've seen underdogs rise. 8 00:00:16,630 --> 00:00:18,800 I've dreamed about this since I was a child. 9 00:00:18,830 --> 00:00:20,640 I'm coming out a stronger chef 10 00:00:20,670 --> 00:00:22,410 and I didn't even consider myself a chef 11 00:00:22,510 --> 00:00:24,140 - before this challenge. - Heavyweights fall. 12 00:00:27,520 --> 00:00:30,790 I'll take on anybody - Pros, Home, their kids. 13 00:00:30,890 --> 00:00:35,270 And champions earn their place in Next Level history. 14 00:00:35,370 --> 00:00:37,670 I put so much blood, sweat and tears into my chef career, 15 00:00:37,700 --> 00:00:39,110 and this is just all worth it. 16 00:00:41,140 --> 00:00:44,120 But now, as the platform drops... 17 00:00:44,150 --> 00:00:46,820 ..it's time to raise the bar once more. 18 00:00:46,860 --> 00:00:48,390 Season five. 19 00:00:48,430 --> 00:00:50,400 - Good morning, chefs. - New chefs. 20 00:00:50,430 --> 00:00:52,700 I'm excited to the ROOFTOPS! 21 00:00:52,730 --> 00:00:54,400 I feel like I'm in a dream. 22 00:00:54,440 --> 00:00:55,840 - New challenges. - Elevator's open! 23 00:00:55,870 --> 00:00:58,280 Let's get the plates on here! 24 00:00:58,310 --> 00:01:00,280 - Thank you, chef! - Can I get a yee-haw? 25 00:01:00,320 --> 00:01:02,150 Yee-haw! 26 00:01:02,190 --> 00:01:05,590 USA! USA! 27 00:01:05,690 --> 00:01:07,430 And the most intense competition yet. 28 00:01:07,460 --> 00:01:09,470 We want it ALL! 29 00:01:09,570 --> 00:01:11,240 Don't push me, dude. 30 00:01:11,270 --> 00:01:13,580 Team Blais are the current champs. 31 00:01:13,680 --> 00:01:16,520 Is it gonna be like this... all season?! 32 00:01:16,550 --> 00:01:18,320 - Because in these kitchens... - Comin' through! Hot, hot, hot! 33 00:01:18,420 --> 00:01:20,160 ..chefs must face the good... 34 00:01:20,190 --> 00:01:22,260 - That filet is mine. - ..the bad... 35 00:01:22,290 --> 00:01:24,900 What am I gonna do with this? 36 00:01:25,000 --> 00:01:26,940 ..and the ugly. 37 00:01:27,040 --> 00:01:29,440 There are monsters on this platform. 38 00:01:31,080 --> 00:01:33,310 Tonight, it's the auditions... 39 00:01:35,190 --> 00:01:37,720 - Let's go! - Ahh! 40 00:01:37,820 --> 00:01:40,930 ..where one dish can earn your spot... 41 00:01:40,960 --> 00:01:42,430 For 20 minutes, this is impressive. 42 00:01:42,530 --> 00:01:45,170 - Y'all got this. - ..and one slip... 43 00:01:45,270 --> 00:01:47,310 ..can send you home. 44 00:01:47,410 --> 00:01:49,580 - Medic! - I'm bleeding out from my ear. 45 00:01:49,620 --> 00:01:51,280 If you think you've seen it all... 46 00:01:51,320 --> 00:01:52,590 I believe that we will win! 47 00:01:52,690 --> 00:01:56,290 - ..think again. - Now, now, now, now! 48 00:01:58,460 --> 00:02:00,340 The man, the myth, the legend - 49 00:02:00,370 --> 00:02:02,570 Gordon Ramsay. 50 00:02:02,610 --> 00:02:04,080 I'm so excited they brought him back. 51 00:02:21,910 --> 00:02:23,720 Oh, my goodness me. 52 00:02:27,120 --> 00:02:30,230 - Oh, my God! Let's go! - Loving the energy! 53 00:02:30,330 --> 00:02:33,500 From my kitchen to Next Level Chef, what happened? 54 00:02:33,540 --> 00:02:35,410 I feel like I quantum leaped in here. 55 00:02:35,510 --> 00:02:36,980 I don't know how I got here... I don't! 56 00:02:37,080 --> 00:02:40,080 Welcome to the newest season 57 00:02:40,120 --> 00:02:43,120 of Next Level Chef. Come on, guys. 58 00:02:44,760 --> 00:02:46,530 Nyesha, what do you think of the energy? 59 00:02:46,560 --> 00:02:49,230 I mean, it's palpable, yeah! 60 00:02:49,270 --> 00:02:50,440 I'm getting little goosebumps out here. 61 00:02:50,470 --> 00:02:52,370 Yes! 62 00:02:52,470 --> 00:02:55,280 It's intimidating with these goat mentors. 63 00:02:55,380 --> 00:02:57,420 And here I am just standing there in front of them. 64 00:02:57,520 --> 00:02:59,350 Palms are sweaty, knees weak, arms are heavy. 65 00:02:59,390 --> 00:03:01,160 I'm like Eminem and his bad boy. 66 00:03:01,260 --> 00:03:02,730 All of you have been handpicked 67 00:03:02,830 --> 00:03:05,230 from the best Pro Chefs, 68 00:03:05,270 --> 00:03:08,000 the biggest Social Media Stars, 69 00:03:08,040 --> 00:03:09,980 and the most talented Home Cooks 70 00:03:10,010 --> 00:03:13,520 from across America. 71 00:03:13,620 --> 00:03:16,250 Competing for a chance to be on one of our teams. 72 00:03:16,290 --> 00:03:18,830 - Yes. - You've earned a shot 73 00:03:18,930 --> 00:03:21,970 at winning a game-changing year-long mentorship 74 00:03:22,000 --> 00:03:25,240 with Richard, Nyesha and myself. 75 00:03:25,270 --> 00:03:28,110 There's a check alongside that mentorship 76 00:03:28,150 --> 00:03:29,850 for a quarter million dollars. 77 00:03:29,950 --> 00:03:31,850 - Woo! - Right here, right here. 78 00:03:31,890 --> 00:03:35,630 Man, to win Next Level Chef 79 00:03:35,660 --> 00:03:38,500 and all the goodies that come with it? 80 00:03:38,530 --> 00:03:41,140 It would be life-changing. 81 00:03:41,240 --> 00:03:43,640 Out of thousands of people across the country, 82 00:03:43,680 --> 00:03:46,280 you all earned this opportunity to be here. 83 00:03:46,380 --> 00:03:48,650 - Yeah. - Are you guys ready to level up? 84 00:03:48,690 --> 00:03:50,420 Let's go! 85 00:03:50,520 --> 00:03:52,790 - Woo... - Let's go! 86 00:03:52,830 --> 00:03:55,070 From 24 chefs here, only 15 of you will make it 87 00:03:55,100 --> 00:03:59,140 through the auditions and into that incredible draft. 88 00:03:59,170 --> 00:04:01,240 Five brilliant Home Cooks, 89 00:04:01,280 --> 00:04:04,280 five incredibly talented Social Media Chefs, 90 00:04:04,320 --> 00:04:06,020 and of course, five seasoned Pros. 91 00:04:07,860 --> 00:04:09,890 Get on one of those teams. 92 00:04:09,930 --> 00:04:12,600 Now listen, you're here today 93 00:04:12,700 --> 00:04:15,310 because we believe you're capable of something amazing. 94 00:04:15,410 --> 00:04:17,680 Eight of you are about to cook, 95 00:04:17,710 --> 00:04:19,820 but only seven of you will make your way 96 00:04:19,850 --> 00:04:22,150 out of the basement to the middle level. 97 00:04:22,250 --> 00:04:24,190 Six of you are gonna move to the top from the middle level. 98 00:04:24,220 --> 00:04:26,190 And after that final cook, 99 00:04:26,230 --> 00:04:27,200 only five of you are left standing 100 00:04:27,300 --> 00:04:28,670 to go into that draft. 101 00:04:28,770 --> 00:04:30,170 Yes. 102 00:04:30,200 --> 00:04:32,410 Well listen, as everyone knows, 103 00:04:32,440 --> 00:04:34,440 Team Blais are the current champions. 104 00:04:34,480 --> 00:04:35,880 Alright! 105 00:04:35,910 --> 00:04:37,680 I want a crown. 106 00:04:37,720 --> 00:04:40,860 I want a belt. I want a big gold chain. 107 00:04:40,890 --> 00:04:43,300 As long as you have the right mentor, me... 108 00:04:43,330 --> 00:04:46,800 Ooh! 109 00:04:46,900 --> 00:04:48,640 ..any of you can win this. 110 00:04:48,740 --> 00:04:50,610 Season five for me is an important one. 111 00:04:50,640 --> 00:04:52,950 I'm damned if I'm gonna give that crown back 112 00:04:52,980 --> 00:04:54,620 to Richard Blais. And secondly, 113 00:04:54,650 --> 00:04:58,260 how do you fit a crown on hair like that?! 114 00:04:58,360 --> 00:05:00,800 Thank you and good night. 115 00:05:00,900 --> 00:05:02,470 - I mean, c'mon Richard. - Took him long enough. 116 00:05:02,500 --> 00:05:04,440 - Won and done. C'mon. - Back to back! 117 00:05:04,470 --> 00:05:06,470 Richard and Gordon, I got the stamina. 118 00:05:06,510 --> 00:05:09,350 I'ma eatin' my vegetables. 119 00:05:09,450 --> 00:05:10,980 The competition's very thick and I'm bringin' it. 120 00:05:11,080 --> 00:05:12,350 You guys ready? 121 00:05:12,390 --> 00:05:13,920 Yeah! 122 00:05:13,960 --> 00:05:15,830 Let's start with the... 123 00:05:18,230 --> 00:05:20,770 ..eight talented Professional Chefs. 124 00:05:20,800 --> 00:05:23,810 Let's go! 125 00:05:26,920 --> 00:05:28,850 Right, Professional Chefs, make your way to the elevator. 126 00:05:32,690 --> 00:05:34,130 The very best of luck. 127 00:05:34,160 --> 00:05:35,230 - Let's go. - Alright! 128 00:05:39,510 --> 00:05:40,680 Best of luck to everybody out there. 129 00:05:40,710 --> 00:05:41,980 Good luck! 130 00:05:42,010 --> 00:05:43,380 Come on, give us some love. 131 00:05:48,020 --> 00:05:49,960 Okay! 132 00:05:50,060 --> 00:05:52,270 As a Pro Chef, the basement kitchen is terrible. 133 00:05:52,370 --> 00:05:54,140 Instant... just shock. 134 00:05:54,240 --> 00:05:55,710 Got a little smell to it, too. 135 00:05:55,740 --> 00:05:57,910 Oh! 136 00:05:57,940 --> 00:05:59,650 I wanna clean up everything, sweep and organize it 137 00:05:59,680 --> 00:06:01,120 just a little bit. 138 00:06:05,290 --> 00:06:06,860 What's goin' on, everyone? 139 00:06:06,960 --> 00:06:08,800 How we doing? Love it. Love the energy. 140 00:06:08,830 --> 00:06:10,570 Bring it over here for a second, okay? 141 00:06:10,670 --> 00:06:12,140 Are we getting acclimated to the basement? 142 00:06:12,170 --> 00:06:13,680 - Yes! - The knives are dull 143 00:06:13,710 --> 00:06:16,850 so your minds need to be super sharp down here. 144 00:06:16,950 --> 00:06:20,090 For this first cook, you're gonna have 20 minutes. 145 00:06:20,190 --> 00:06:24,130 The first challenge is gonna be a test of resourcefulness. 146 00:06:24,230 --> 00:06:27,570 Can you take scraps and bits and turn it into something 147 00:06:27,670 --> 00:06:30,840 - worthy of our judging table? - Let's go, baby. 148 00:06:30,880 --> 00:06:34,150 I do try to be as sustainable and resourceful 149 00:06:34,250 --> 00:06:37,690 as I can in my own kitchen, so I am used to repurposing. 150 00:06:37,720 --> 00:06:39,190 Most of the time, it ain't for me, though! 151 00:06:39,230 --> 00:06:40,830 Sometimes it's for my dog, 152 00:06:40,860 --> 00:06:43,570 so we gonna see. 153 00:06:43,670 --> 00:06:46,240 Gordon and Nyesha are watching everything you do, 154 00:06:46,270 --> 00:06:49,710 and we're scouting the people that we want on our team. 155 00:06:49,810 --> 00:06:51,720 I'm excited to see what they can do. 156 00:06:51,750 --> 00:06:53,320 Mm. Twenty minutes is tough in the basement. 157 00:06:53,420 --> 00:06:55,630 But Pro Chefs - they have the technique. 158 00:06:55,730 --> 00:06:57,860 This is the fastest five-yard sprint you're ever 159 00:06:57,960 --> 00:07:00,030 gonna have to make in your life, could determine if you make it 160 00:07:00,130 --> 00:07:02,470 - to that next level. You ready? - Yes, chef! 161 00:07:02,570 --> 00:07:04,440 - Are you ready? - I was born ready. 162 00:07:04,480 --> 00:07:06,210 Alright, lock in. 163 00:07:06,310 --> 00:07:08,150 Ass to ass, cheek to cheek. 164 00:07:08,180 --> 00:07:09,790 Alright, the platform's on the way. 165 00:07:09,890 --> 00:07:11,220 When the light turns green, it's go time. 166 00:07:11,260 --> 00:07:13,760 Trash to treasure, 20 minutes. 167 00:07:13,800 --> 00:07:15,730 Ah! Here we go! 168 00:07:15,830 --> 00:07:16,840 Go time! 169 00:07:18,770 --> 00:07:20,610 Grab it or regret it. 170 00:07:20,710 --> 00:07:23,210 Everyone's just... WAAAA! 171 00:07:23,250 --> 00:07:24,480 Grab that protein. 172 00:07:24,520 --> 00:07:25,590 Sausage scraps. 173 00:07:25,620 --> 00:07:27,590 Ooh, cheese. Boom. Okay. 174 00:07:27,620 --> 00:07:29,490 Think about your cuisine. 175 00:07:29,530 --> 00:07:31,600 Lamb. I just grab it, not even thinking. 176 00:07:31,630 --> 00:07:33,900 I look - it's on the bone. I'm like, damn it, bro! 177 00:07:33,940 --> 00:07:35,770 I want it to look like it's goin' outta business. 178 00:07:35,810 --> 00:07:38,180 Tuna carcass - THAT'S what I need. 179 00:07:38,210 --> 00:07:40,780 - Grab that... - I go for the tuna carcass. 180 00:07:40,820 --> 00:07:42,520 Then me and Gabrielle, we start to tussle. 181 00:07:42,550 --> 00:07:44,760 Oh, oh! Cole and Gabrielle. 182 00:07:44,790 --> 00:07:46,260 There's a bit of a fight going on there, tug of war. 183 00:07:46,290 --> 00:07:48,060 What is going on? 184 00:07:48,100 --> 00:07:50,670 I was like this... when I look in the back. Bam! 185 00:07:52,810 --> 00:07:55,240 Literal tug of war of tuna carcass. 186 00:07:55,280 --> 00:07:57,250 And I'm like, time is ticking. 187 00:07:57,280 --> 00:07:59,790 Then snatch! Mine. 188 00:07:59,890 --> 00:08:01,660 It's all fun and games 'til we get in that ring. 189 00:08:01,760 --> 00:08:03,090 There's still a pig's ear over here. 190 00:08:03,130 --> 00:08:04,230 I'm stuck with the pig ears. 191 00:08:04,260 --> 00:08:06,430 What am I gonna do with this? 192 00:08:06,530 --> 00:08:07,900 Someone doesn't have a protein. 193 00:08:08,000 --> 00:08:10,180 It is wild out here. 194 00:08:10,210 --> 00:08:12,580 Skirtin' elbows and flyin' under the freakin' head butts. 195 00:08:12,680 --> 00:08:15,420 - Ten seconds. - Cod's head, I got it. 196 00:08:15,450 --> 00:08:16,690 I got stuck with the cod's head. 197 00:08:16,790 --> 00:08:18,290 That was not an intentional choice, 198 00:08:18,420 --> 00:08:20,800 but I'll work with it. 199 00:08:20,830 --> 00:08:22,530 Okay, if you can grab it, you can still use it. 200 00:08:22,570 --> 00:08:24,070 Grab it or regret it! Let's go! 201 00:08:24,100 --> 00:08:26,640 Back to your stations. 202 00:08:26,680 --> 00:08:28,180 Oh we wasn't friends no more at that point. Okay. 203 00:08:28,280 --> 00:08:29,980 Look at this baby! 204 00:08:30,080 --> 00:08:32,150 Okay everyone, your 20 minutes starts now. 205 00:08:36,700 --> 00:08:38,800 I am feeling something kind of... wet. 206 00:08:40,540 --> 00:08:41,300 Is this blood? 207 00:08:43,140 --> 00:08:44,840 Damn, is it bleeding? 208 00:08:44,880 --> 00:08:46,750 I'm bleeding out from my ear. 209 00:08:47,920 --> 00:08:49,590 Holy. 210 00:08:49,620 --> 00:08:51,590 What did I just do? 211 00:08:51,620 --> 00:08:52,990 - Oh, my God! - I know. 212 00:08:53,030 --> 00:08:54,600 - Is she okay? - Medic! 213 00:08:54,630 --> 00:08:56,070 We need a medic up here, guys. 214 00:08:56,870 --> 00:08:58,640 Medic! 215 00:09:03,110 --> 00:09:04,480 - What happened? - A fight broke out. 216 00:09:04,580 --> 00:09:06,090 It gets crazy down here. 217 00:09:06,120 --> 00:09:07,820 The last time I had a fight like that, 218 00:09:07,860 --> 00:09:10,260 I dunno, probably college? I dunno. 219 00:09:10,300 --> 00:09:11,870 Did you get cut up there? No. That's just the... Okay. 220 00:09:11,900 --> 00:09:13,600 I had to do a little smell test 221 00:09:13,700 --> 00:09:15,610 and I said, is this blood? 222 00:09:15,710 --> 00:09:16,640 Oh my gosh, okay. 223 00:09:18,610 --> 00:09:20,880 It's Sriracha. 224 00:09:20,920 --> 00:09:22,450 - You didn't get cut at all? - No. 225 00:09:22,490 --> 00:09:24,090 - Okay. - Thank God. 226 00:09:27,330 --> 00:09:28,600 Yeah, that's it. 227 00:09:28,630 --> 00:09:29,830 Nothing really to see here. 228 00:09:29,870 --> 00:09:32,340 Phew! It's just chili paste. 229 00:09:32,370 --> 00:09:35,010 You dummy. My God! 230 00:09:35,110 --> 00:09:37,020 - What did we end up getting? - I got pig ears. 231 00:09:37,120 --> 00:09:39,490 I'm gonna move in a direction of a little tortilla. 232 00:09:39,520 --> 00:09:41,460 Yeah, it's A crispy 233 00:09:41,490 --> 00:09:43,800 - pig's ear tortilla? - Exactly. 234 00:09:43,900 --> 00:09:45,900 - Ever cooked pig ears before? - No chef, I have not. 235 00:09:46,030 --> 00:09:48,470 - Treat it like bacon, alright? - Yes, chef. 236 00:09:48,510 --> 00:09:49,640 I'm trying to figure out something to do 237 00:09:49,670 --> 00:09:52,150 with this tuna carcass. 238 00:09:52,180 --> 00:09:54,780 - You got this, Kevin. - How we doin' over here? 239 00:09:54,820 --> 00:09:56,920 - Just have to grind this beef. - What're you gonna make, Kevin? 240 00:09:56,960 --> 00:09:58,420 When I saw the beef I thought of my grandmother. 241 00:09:58,530 --> 00:09:59,890 - She'd make these beef patties. - Yeah. 242 00:09:59,930 --> 00:10:01,930 Make a gravy to go with it. 243 00:10:02,030 --> 00:10:03,940 I started cooking when I was seven years old. 244 00:10:04,040 --> 00:10:06,170 Having to make certain things from nothing 245 00:10:06,210 --> 00:10:07,780 is something that I'm completely used to. 246 00:10:07,810 --> 00:10:09,350 Okay, I can do this. 247 00:10:09,380 --> 00:10:10,950 - Ooh, behind you! - Sorry, heard. 248 00:10:11,050 --> 00:10:14,190 Five minutes gone, there's 15 minutes left. 249 00:10:14,290 --> 00:10:15,930 I know y'all in that green room watching us! 250 00:10:16,030 --> 00:10:17,130 Don't be judging this book by its cover, now. 251 00:10:17,160 --> 00:10:19,170 Absolutely not. 252 00:10:19,200 --> 00:10:20,970 - Machete. - Hey baby. How you doin', baby? 253 00:10:21,070 --> 00:10:22,910 - What'd you grab? - I grabbed some lamb bone. 254 00:10:22,940 --> 00:10:24,410 I'm gonna do a curry style with it. 255 00:10:24,440 --> 00:10:25,950 The thing I'm concerned most with here 256 00:10:25,980 --> 00:10:27,420 is that lamb is gonna be tender? 257 00:10:27,450 --> 00:10:29,150 It is. I tried a piece there. 258 00:10:29,190 --> 00:10:30,920 Anybody see the sugar? 259 00:10:30,960 --> 00:10:33,190 - Darian, how we doin'? - Doin', chef. I'm doin'. 260 00:10:33,230 --> 00:10:35,430 I got chicken back deep frying right now. 261 00:10:35,530 --> 00:10:36,670 Something I grew up eating in Jamaica. 262 00:10:36,700 --> 00:10:37,800 - Yeah? - And I got sweet potatoes, 263 00:10:37,840 --> 00:10:39,540 some mushrooms... 264 00:10:39,570 --> 00:10:41,110 You're bringing the Caribbean flavor... 265 00:10:41,210 --> 00:10:42,680 - Yes, sir. - You know it is. Let's go. 266 00:10:45,720 --> 00:10:47,690 I've been a professional chef for 13 years. 267 00:10:47,720 --> 00:10:49,190 When I first came here from Jamaica, 268 00:10:49,230 --> 00:10:50,800 I'm like, there's so much opportunity. 269 00:10:50,830 --> 00:10:53,200 I put in work night and day, every day. 270 00:10:53,230 --> 00:10:55,970 I sleep less and I work more. That's what I do. 271 00:10:56,070 --> 00:10:58,110 I grew up in Clarendon, Jamaica which is like the country. 272 00:10:58,210 --> 00:11:00,250 There's not much going on where I grew up. 273 00:11:00,280 --> 00:11:01,850 That's my all time favorite mango right there. 274 00:11:01,890 --> 00:11:03,820 That's a julienne mango. 275 00:11:03,860 --> 00:11:06,600 Being Jamaican is many things. It's colorful. 276 00:11:06,700 --> 00:11:08,830 It's loud. It's proud. It's vibrant. 277 00:11:08,870 --> 00:11:11,100 It's just a beautiful place to be. 278 00:11:11,140 --> 00:11:14,240 - You guys hungry? - Yeah. 279 00:11:14,340 --> 00:11:17,150 Family's everything to me. I own two restaurants, 280 00:11:17,250 --> 00:11:19,590 but it's also a family affair. I employ my mom... 281 00:11:19,620 --> 00:11:21,890 Good job, Mommy. ..my sisters, my wife. 282 00:11:21,990 --> 00:11:23,860 Everybody is involved. 283 00:11:23,900 --> 00:11:25,330 I want them to have a better life than I had 284 00:11:25,430 --> 00:11:26,500 back in Jamaica, you know. 285 00:11:26,600 --> 00:11:28,200 - Do you like it? - Yeah. 286 00:11:28,240 --> 00:11:30,180 I'm also a private chef. 287 00:11:30,280 --> 00:11:32,850 I cook for most of the Buffalo Bills players. 288 00:11:32,880 --> 00:11:35,320 I feel proud every day I step out 289 00:11:35,420 --> 00:11:37,290 because I represent Jamaica to the fullest. 290 00:11:37,320 --> 00:11:39,360 I look good, I smell good, and I cook good. 291 00:11:39,390 --> 00:11:40,630 C'mon, man! 292 00:11:43,400 --> 00:11:46,740 Should I do the noodle or should I do the bread? 293 00:11:46,770 --> 00:11:48,750 - Belinda, how are we doing? - I'm doing great. 294 00:11:48,780 --> 00:11:50,410 - Okay, what do we got? - I'm gonna do either a bread, 295 00:11:50,450 --> 00:11:52,920 like a bread thing, or I'm gonna do a stir fry. 296 00:11:53,020 --> 00:11:54,890 - What do you think? - Maybe the noodles would be 297 00:11:54,920 --> 00:11:56,900 a little easier to make, but make a choice, right? 298 00:11:57,000 --> 00:11:59,530 Okay, yeah.! 299 00:11:59,630 --> 00:12:01,770 I grew up in Westminster, California, 300 00:12:01,870 --> 00:12:03,640 AKA Little Saigon. 301 00:12:03,680 --> 00:12:05,050 I was raised by my grandparents, 302 00:12:05,080 --> 00:12:07,180 and my aunts and uncles helped them. 303 00:12:07,220 --> 00:12:08,890 I think it was a full team effort 304 00:12:08,920 --> 00:12:10,120 because I'm just so much. 305 00:12:12,160 --> 00:12:13,800 I'm a lot! 306 00:12:13,830 --> 00:12:15,730 There was like nine of us 307 00:12:15,770 --> 00:12:17,240 living in a three-bedroom apartment. 308 00:12:17,340 --> 00:12:19,170 Dinner time was chaotic. 309 00:12:19,270 --> 00:12:21,280 Everyone's fighting over the fish head. 310 00:12:21,310 --> 00:12:23,380 It's good collagen. It's good for the skin. 311 00:12:23,410 --> 00:12:25,450 It's good for the skin, okay? 312 00:12:25,550 --> 00:12:28,930 I own my own catering and pop-up company called Eats by Bee. 313 00:12:28,960 --> 00:12:32,070 Eats by Bee creates culinary experiences. 314 00:12:32,170 --> 00:12:35,140 This is a chaotic competition and I fit right in. 315 00:12:39,380 --> 00:12:41,820 Hunter, what did you grab here? Looks like... 316 00:12:41,850 --> 00:12:44,190 I got some sausage, and I'm gonna do a quick 317 00:12:44,220 --> 00:12:46,630 sausage pasta and then sauce. 318 00:12:46,660 --> 00:12:50,070 Am I getting any sorta tropical Hawaiian vibes here, or what? 319 00:12:50,100 --> 00:12:53,370 You're gonna get just quick, easy dinners done by my mom. 320 00:12:53,470 --> 00:12:55,910 I'm from Honolulu, Hawaii. 321 00:12:55,950 --> 00:12:57,650 Born and raised on the island of Oahu. 322 00:12:57,680 --> 00:13:00,260 I grew up surfing, 323 00:13:00,360 --> 00:13:02,830 and I paddle competitive. You have to feel the water. 324 00:13:02,930 --> 00:13:04,700 You have to be balanced. 325 00:13:04,730 --> 00:13:06,740 There's so much technique 326 00:13:06,840 --> 00:13:09,740 and that's what I kinda took with me to cooking. 327 00:13:09,840 --> 00:13:12,110 I was born with a 10 percent chance of living, 328 00:13:12,150 --> 00:13:14,250 and I had to have surgery. 329 00:13:14,280 --> 00:13:17,390 I turned out to be deaf, and I wear hearing aids. 330 00:13:17,490 --> 00:13:19,590 I'm cooking for the people that are disabled 331 00:13:19,690 --> 00:13:22,130 because I want to show those kids 332 00:13:22,170 --> 00:13:24,500 if I can do it, they can do it, for sure. 333 00:13:24,540 --> 00:13:27,080 Never stop paddling, and always finish strong. 334 00:13:28,750 --> 00:13:30,250 Hunter, elevate it. 335 00:13:30,280 --> 00:13:32,520 Coming through! Hot pot, hot pot! 336 00:13:32,550 --> 00:13:34,990 What am I gonna do with this tuna, boy? 337 00:13:35,030 --> 00:13:37,300 Cole, what're we up to? 338 00:13:37,400 --> 00:13:38,830 I have a tuna carcass over there. 339 00:13:38,870 --> 00:13:40,400 - Okay, Cole... - I think I'm gonna go 340 00:13:40,440 --> 00:13:43,640 like a brothy type of Chinese-ish dish. 341 00:13:43,680 --> 00:13:45,250 I'm gonna try and do something here with this meat. 342 00:13:45,350 --> 00:13:46,750 You fought for this. 343 00:13:46,850 --> 00:13:48,280 It was better than the pig's ears! 344 00:13:48,320 --> 00:13:50,620 Got it. So we're gonna make little meatballs? 345 00:13:50,720 --> 00:13:52,030 - Yep. - You only need two or three... 346 00:13:52,130 --> 00:13:53,030 - Two or three. - Perfect. 347 00:13:53,060 --> 00:13:55,030 - Heard, chef. - Okay. 348 00:13:55,060 --> 00:13:57,670 Halfway down! Ten minutes gone, ten left. 349 00:13:57,700 --> 00:14:00,980 You want Nyesha or Gordon or myself to work with you? 350 00:14:01,010 --> 00:14:02,610 - Yeah! - Now's the time to prove it. 351 00:14:02,710 --> 00:14:04,150 Richard is hungry for another win. 352 00:14:04,180 --> 00:14:06,620 Of course he is. It took him long enough. 353 00:14:06,720 --> 00:14:07,660 That's not happening, let me tell you. 354 00:14:07,760 --> 00:14:08,890 Second that. 355 00:14:08,990 --> 00:14:10,630 Okay, spoiler alert! 356 00:14:10,730 --> 00:14:13,400 One of you go home, okay? 357 00:14:13,430 --> 00:14:15,940 There's blood in the water and I am like a shark right now. 358 00:14:16,040 --> 00:14:20,150 I'm many sharks. A fleet, a flock... 359 00:14:20,180 --> 00:14:23,020 What are a bunch of sharks together? No one knows. 360 00:14:23,050 --> 00:14:25,960 A murder of sharks. That's crows. 361 00:14:26,060 --> 00:14:27,460 Come on, Richard! 362 00:14:27,560 --> 00:14:29,630 I'm so glad to be back. This is great, guys. 363 00:14:29,670 --> 00:14:31,810 - Connor. - Yes, sir? 364 00:14:31,910 --> 00:14:33,410 - Just rolling off your back! - San Diego native... 365 00:14:33,440 --> 00:14:35,040 It's not quite beach vibes down here, bro. 366 00:14:35,080 --> 00:14:36,920 Aye, sometimes you gotta take coast to coast. 367 00:14:37,020 --> 00:14:39,020 Taking you down to NOLA. 368 00:14:39,050 --> 00:14:41,160 - Fried cod's head po' boy, baby. - Love it. 369 00:14:41,190 --> 00:14:43,800 I lived in New Orleans for six years. 370 00:14:43,830 --> 00:14:45,530 I cooked down there, I had to go NOLA first. 371 00:14:45,630 --> 00:14:47,300 Five minutes left! 372 00:14:47,340 --> 00:14:49,210 How are the noodles over here, dude? 373 00:14:49,240 --> 00:14:51,440 Sure they're cooked? The noodles are right on the edge. 374 00:14:51,480 --> 00:14:52,810 Fire that thing up, we're running out of time. 375 00:14:52,850 --> 00:14:54,520 Keep that up. Yes, chef! 376 00:14:54,620 --> 00:14:56,620 Who else is in trouble? Belinda, what's up? 377 00:14:56,750 --> 00:14:58,260 - Change up your plan. - Yeah, I'm doing an open face. 378 00:14:58,360 --> 00:15:00,630 He's also doing an open face. 379 00:15:00,660 --> 00:15:03,800 Oh, crap. He's making an open face sandwich as well. 380 00:15:03,840 --> 00:15:07,110 Well. Sorry. 381 00:15:07,210 --> 00:15:09,080 No, it's okay. I'm just saying now you're giving us something 382 00:15:09,180 --> 00:15:10,550 to judge side by side with each other. 383 00:15:10,580 --> 00:15:12,990 The time is crunching down. 384 00:15:13,090 --> 00:15:16,190 I don't have time to pivot. No... 385 00:15:16,230 --> 00:15:18,400 You're good, B. Stay on your track. 386 00:15:18,500 --> 00:15:21,070 Now's not a time for a new idea - now we're refining. 387 00:15:21,100 --> 00:15:23,980 Two minutes left. You can start plating now. 388 00:15:24,080 --> 00:15:26,280 Bring it together right now. Let's go! 389 00:15:26,380 --> 00:15:28,590 Find yourself a spot in the middle level. 390 00:15:28,620 --> 00:15:32,860 Five, four, three, two, one... 391 00:15:32,960 --> 00:15:34,860 Hands up. Stop cooking. 392 00:15:34,960 --> 00:15:35,970 Let's go. 393 00:15:36,070 --> 00:15:37,300 Damn. 394 00:15:44,750 --> 00:15:46,520 Well done. 395 00:15:46,620 --> 00:15:49,130 Energetic cook. What happened to the grab? 396 00:15:49,160 --> 00:15:51,000 It looked like a wrestling event back in the lounge. 397 00:15:51,030 --> 00:15:52,630 Right? Well done. 398 00:15:52,730 --> 00:15:54,370 Alright, let's taste. 399 00:15:54,400 --> 00:15:58,280 We have Connor's Fried Cod Head Po' Boy. 400 00:15:58,310 --> 00:16:00,820 - Looks very inviting doesn't it? - Yeah. 401 00:16:00,920 --> 00:16:03,190 Doesn't necessarily look like it was cooked in the basement. 402 00:16:05,460 --> 00:16:07,330 Cod's cooked beautifully. 403 00:16:07,430 --> 00:16:09,870 I think it represents New Orleans really, really well. 404 00:16:09,900 --> 00:16:11,540 It's clear that there was a vision here. 405 00:16:11,640 --> 00:16:13,240 - Thank you, chef. - Okay, next up we have 406 00:16:13,270 --> 00:16:16,280 Belinda's Shrimp Head Sandwich. 407 00:16:16,310 --> 00:16:19,290 Some Southeast Asian flavors. 408 00:16:19,320 --> 00:16:21,820 It's always tough when you have two people doing similar dishes 409 00:16:21,860 --> 00:16:24,160 because they end up getting judged against each other. 410 00:16:24,200 --> 00:16:26,430 Totally. I think the most successful part of the dish 411 00:16:26,470 --> 00:16:29,170 is in the flavor of the shrimp. Really comes through nicely. 412 00:16:29,210 --> 00:16:32,180 But there's a lacking of an aioli or something 413 00:16:32,210 --> 00:16:34,920 to really meld the bread and the shrimp moment together. 414 00:16:34,950 --> 00:16:36,920 Should have stuck to the noodles. 415 00:16:36,960 --> 00:16:39,660 Next up we have Kevin's Beef Meatballs 416 00:16:39,690 --> 00:16:42,230 with his family-style gravy. 417 00:16:42,330 --> 00:16:43,640 The meatballs are seasoned beautifully. 418 00:16:43,670 --> 00:16:45,670 The sauce is delicious. 419 00:16:45,710 --> 00:16:48,280 Next up we have Machete's Lamb Leg Curry. 420 00:16:48,310 --> 00:16:50,010 And that's just scraped from the leg? 421 00:16:50,050 --> 00:16:52,490 Slivers and cuts right off the leg. 422 00:16:52,590 --> 00:16:55,190 The lamb's actually tender. I'm amazed he got that tender. 423 00:16:55,230 --> 00:16:56,530 A little bit heavy on the spice. 424 00:16:56,560 --> 00:16:57,530 A little bit. 425 00:16:57,560 --> 00:16:59,170 This is Darian's 426 00:16:59,200 --> 00:17:01,700 Crispy Jamaican Fried Chicken Back. 427 00:17:03,810 --> 00:17:05,550 The flavor is incredible. 428 00:17:05,580 --> 00:17:07,080 The spices are there. 429 00:17:07,120 --> 00:17:08,380 It's absolutely bang on with the spice. 430 00:17:08,420 --> 00:17:09,690 Thank you. 431 00:17:09,790 --> 00:17:11,090 Okay, next up right here. 432 00:17:11,120 --> 00:17:13,830 Hunter's Creamy Sausage Pasta. 433 00:17:16,030 --> 00:17:17,470 The challenge for me with this dish 434 00:17:17,500 --> 00:17:19,340 is the two different types of pasta. 435 00:17:19,370 --> 00:17:21,180 So texturally, some of the pasta is undercooked. 436 00:17:21,210 --> 00:17:23,210 Totally. 437 00:17:23,250 --> 00:17:24,950 Next up we have Cole's 438 00:17:24,980 --> 00:17:26,550 Tuna Carcass Meatballs in broth. 439 00:17:29,490 --> 00:17:32,070 This to me is really taking scraps 440 00:17:32,100 --> 00:17:34,100 and turning them into something special. 441 00:17:34,140 --> 00:17:35,710 For 20 minutes, this is impressive. 442 00:17:35,740 --> 00:17:37,240 It's done beautifully, right? 443 00:17:37,280 --> 00:17:39,510 Quintessential basement cooking. 444 00:17:39,550 --> 00:17:41,120 Lastly here, we have Gabrielle's 445 00:17:41,220 --> 00:17:43,990 Crispy Pig Ear Tortilla. 446 00:17:44,020 --> 00:17:46,930 Homemade tortilla? In 20 minutes? 447 00:17:47,030 --> 00:17:49,970 The pig ear's actually crispier than I thought it would be. 448 00:17:50,000 --> 00:17:51,640 You get dealt that dysfunctional ingredient 449 00:17:51,740 --> 00:17:54,110 so you come up with a nice dish. How's your ear? 450 00:17:54,140 --> 00:17:55,850 Can't do a scrap challenge without a little scrap. 451 00:17:55,880 --> 00:17:58,480 Ooh. 452 00:17:58,520 --> 00:18:00,560 Alright, we need a few minutes to discuss between ourselves. 453 00:18:00,660 --> 00:18:03,260 - We'll be right back. - Oh, my God. 454 00:18:03,290 --> 00:18:04,860 The shrimp po' boy was a bit of a let down. 455 00:18:04,960 --> 00:18:07,100 I just needed a mayo for that. 456 00:18:07,140 --> 00:18:08,970 But the cod's head? Beautiful. 457 00:18:09,010 --> 00:18:10,270 - The crispiness. - Really good indeed. 458 00:18:10,310 --> 00:18:12,380 The pasta was a difficult one 459 00:18:12,410 --> 00:18:14,650 because some were cooked, some were overcooked. 460 00:18:14,680 --> 00:18:15,650 That one I was really worried about. 461 00:18:15,750 --> 00:18:17,020 Really? 462 00:18:17,120 --> 00:18:18,520 I should've cherry-picked out 463 00:18:18,560 --> 00:18:20,160 the pastas 'cause I noticed it. 464 00:18:20,190 --> 00:18:21,670 Let's go. 465 00:18:23,400 --> 00:18:26,440 Okay. As you all know, 466 00:18:26,540 --> 00:18:27,880 only seven are gonna go up to the middle level. 467 00:18:30,520 --> 00:18:32,290 The first three people who've earned their way 468 00:18:32,390 --> 00:18:33,860 to the middle level are... 469 00:18:33,890 --> 00:18:35,390 ..Connor. 470 00:18:35,490 --> 00:18:37,260 Kevin. 471 00:18:37,290 --> 00:18:39,130 - Gabrielle. - Well done. 472 00:18:39,170 --> 00:18:41,200 Well done. You can head to the elevator. 473 00:18:41,300 --> 00:18:44,180 - Good job. - Are you serious? 474 00:18:44,210 --> 00:18:45,550 The next three people who earned their space 475 00:18:45,580 --> 00:18:47,480 to cook on the middle level are... 476 00:18:49,050 --> 00:18:50,390 ..Darian. 477 00:18:50,490 --> 00:18:52,290 Cole. 478 00:18:52,330 --> 00:18:54,730 - And Machete. - Thank you, guys. 479 00:18:54,760 --> 00:18:57,600 Ooo-ee! I'm movin' to the next level, baby! 480 00:18:57,700 --> 00:18:59,870 Okay, not easy. I know it. 481 00:18:59,910 --> 00:19:01,140 Belinda? Hunter? 482 00:19:03,880 --> 00:19:06,320 I'm sorry to say there's only one space left in the elevator 483 00:19:06,350 --> 00:19:07,920 and unfortunately, one of you 484 00:19:07,960 --> 00:19:08,660 will be left here in the basement. 485 00:19:10,360 --> 00:19:12,430 And that spot goes to... 486 00:19:20,380 --> 00:19:22,350 Sorry to say there's only one space left 487 00:19:22,390 --> 00:19:24,320 in the elevator to head to the middle level. 488 00:19:24,360 --> 00:19:26,090 And that spot goes to... 489 00:19:28,500 --> 00:19:30,230 ..Hunter. 490 00:19:30,330 --> 00:19:31,470 - Hey, good job. - Thank you. 491 00:19:31,500 --> 00:19:33,040 - Great job. - Thank you. 492 00:19:33,070 --> 00:19:35,240 Hunter, you can join your colleagues. 493 00:19:35,340 --> 00:19:36,750 - Thank you. - Thank you, chefs. 494 00:19:36,780 --> 00:19:39,090 Belinda, keep cooking. We'll see you soon. 495 00:19:41,390 --> 00:19:42,730 I have so much more to show. 496 00:19:44,130 --> 00:19:46,270 But what's next is... 497 00:19:48,240 --> 00:19:50,340 ..I'ma have a drink. 498 00:19:58,290 --> 00:20:00,360 Check out all the tools. 499 00:20:00,390 --> 00:20:03,230 This is like any standard catering kitchen. 500 00:20:03,330 --> 00:20:05,140 Bro, look at these immersion blenders. 501 00:20:05,240 --> 00:20:08,240 This kitchen is for large-scale cooking. 502 00:20:08,340 --> 00:20:10,410 Not single dishes, right? You have to make it work. 503 00:20:10,520 --> 00:20:13,250 Chef Arrington is an absolute legend in LA. 504 00:20:13,290 --> 00:20:15,430 So it's just a blessing to even have 505 00:20:15,530 --> 00:20:17,000 the opportunity to be here and cook for her. 506 00:20:17,030 --> 00:20:18,670 I'm deciding who I want on my team. 507 00:20:18,700 --> 00:20:20,400 - Right? - I would like that. 508 00:20:20,500 --> 00:20:22,640 And who I'm giving away to Richard and Gordon. 509 00:20:22,670 --> 00:20:24,680 Oh, okay. 510 00:20:24,710 --> 00:20:26,280 - Wow, she's fishing early. - Yeah, that's right. 511 00:20:26,310 --> 00:20:27,750 Okay. 512 00:20:27,780 --> 00:20:28,920 So your next challenge, 513 00:20:29,020 --> 00:20:31,060 you each have 20 minutes 514 00:20:31,160 --> 00:20:33,060 - to create... - Woo! 515 00:20:33,090 --> 00:20:35,830 ..the dish that helped you start your culinary journey. 516 00:20:35,870 --> 00:20:39,670 Alright, it's time. Hands on the elevator! 517 00:20:39,710 --> 00:20:41,480 When that light changes green, you are going. 518 00:20:43,850 --> 00:20:45,380 Let's go! 519 00:20:45,420 --> 00:20:47,020 Grab those ingredients 520 00:20:47,120 --> 00:20:48,620 that are gonna get you into this draft. 521 00:20:50,700 --> 00:20:52,900 Oh! No. 522 00:20:52,930 --> 00:20:54,900 Oh, my God? 523 00:20:54,940 --> 00:20:57,640 Your girl goes flying. 524 00:20:57,740 --> 00:20:59,450 Damn. Is she okay? 525 00:20:59,480 --> 00:21:01,050 - Ooh! You okay? - I'm alright. 526 00:21:01,080 --> 00:21:03,690 Alright, let's go, girl. Stay strong. 527 00:21:03,720 --> 00:21:05,790 How're we building this dish, right? Vegetable! 528 00:21:05,830 --> 00:21:08,030 The grabs are insane. 529 00:21:08,130 --> 00:21:10,870 I grabbed the steak. There's potatoes right there. 530 00:21:10,970 --> 00:21:14,340 Perfect ingredients for a beautiful steak dinner. 531 00:21:14,440 --> 00:21:16,850 C'mon, guys. Grab your ingredients! 532 00:21:16,880 --> 00:21:18,590 Back to your station, organize yourself. 533 00:21:18,620 --> 00:21:20,050 20 minutes starts right now. 534 00:21:20,090 --> 00:21:21,460 Let's go, let's go, let's go! 535 00:21:21,490 --> 00:21:22,690 Get those proteins on. 536 00:21:24,500 --> 00:21:26,500 Alright Connor, what'd you grab? 537 00:21:26,600 --> 00:21:28,200 - California-style cooking. - California-style! 538 00:21:28,240 --> 00:21:30,240 - Get this fresh and we run it. - Love that. 539 00:21:30,270 --> 00:21:32,210 No one knows California beach style cooking more than me. 540 00:21:32,250 --> 00:21:33,510 - I know. - You do know! 541 00:21:33,610 --> 00:21:35,220 I'm excited to cook for you. 542 00:21:35,250 --> 00:21:37,150 - You did your research. - Yes, I have! 543 00:21:37,250 --> 00:21:39,630 Growing up in Manhattan Beach our hobbies were surfing, 544 00:21:39,730 --> 00:21:42,470 and skating and playing water polo. 545 00:21:42,500 --> 00:21:46,470 But it was a bubble. I really had to leave that place 546 00:21:46,510 --> 00:21:49,610 to get a taste of what real food culture was. 547 00:21:49,650 --> 00:21:51,450 So I went and lived in New Orleans. 548 00:21:51,480 --> 00:21:52,950 That is what crafted 549 00:21:53,050 --> 00:21:55,860 my creative process as a chef. 550 00:21:55,890 --> 00:21:58,200 I've been in this game for a minute - I'm 30 years old. 551 00:21:58,230 --> 00:22:00,840 I'm a private chef and a diehard creative, 552 00:22:00,870 --> 00:22:02,240 and I just love cooking. 553 00:22:02,270 --> 00:22:04,640 Anything's possible over food. 554 00:22:04,680 --> 00:22:08,250 I'm a California kid and I found my love in New Orleans. 555 00:22:08,280 --> 00:22:09,750 - Yes. - I feel the California flair. 556 00:22:09,790 --> 00:22:11,820 That's the flair. Thank you, chef. 557 00:22:11,920 --> 00:22:13,660 Seems like Nyesha's got one of her picks right there. 558 00:22:13,700 --> 00:22:15,400 - Mr. Machete. - Hold on! How you doin'? 559 00:22:15,430 --> 00:22:17,500 You grabbed ground lamb, cheddar cheese. 560 00:22:17,540 --> 00:22:19,270 Do you know what, it's Mexican food 561 00:22:19,370 --> 00:22:20,880 mixed with Asian cuisine. I'm great at both. 562 00:22:20,910 --> 00:22:22,380 Don't forget, this is your audition. 563 00:22:22,480 --> 00:22:24,120 - Yes. - We're all looking to see 564 00:22:24,150 --> 00:22:25,520 - who we want on our teams. - Right. 565 00:22:25,620 --> 00:22:28,260 They call me the biggest, the largest. 566 00:22:28,360 --> 00:22:29,960 You're... you're funny! 567 00:22:30,060 --> 00:22:31,760 We're gonna make it happen, babe. Thank you! 568 00:22:31,800 --> 00:22:34,540 This right here? They call this the skullet. 569 00:22:34,640 --> 00:22:36,510 It's like a skin on the top, but mullet in the back. 570 00:22:36,540 --> 00:22:38,140 My head right here says "conquer your dreams." 571 00:22:38,180 --> 00:22:39,910 And the grill. 572 00:22:39,950 --> 00:22:41,120 Can't go back to the corporate world now. 573 00:22:43,050 --> 00:22:45,090 I'm a self-taught chef. 574 00:22:45,190 --> 00:22:48,300 I got most of my techniques from the CIA cookbook 575 00:22:48,330 --> 00:22:51,100 that I got at a bargain bookstore. 576 00:22:51,140 --> 00:22:52,670 Growing up, I started selling 577 00:22:52,710 --> 00:22:54,540 these tacos I'm famous for now for one dollar 578 00:22:54,580 --> 00:22:57,550 at my dad's mechanic shop. 579 00:22:57,580 --> 00:22:59,950 Now I've got a restaurant voted Best Tacos in Houston 580 00:22:59,990 --> 00:23:01,920 People's choice, five years in a row. 581 00:23:02,020 --> 00:23:04,400 I'm H-town 'til I drown. 582 00:23:04,430 --> 00:23:07,840 I'm a Houstonian through and through. 583 00:23:07,870 --> 00:23:10,710 Guys, just under 15 minutes, okay? 584 00:23:10,740 --> 00:23:12,410 He's put those meatballs in the fryer. 585 00:23:12,450 --> 00:23:13,910 - It could go tough. - Looking good! 586 00:23:15,620 --> 00:23:17,490 Cole, what is your dish? 587 00:23:17,590 --> 00:23:20,430 Pan-seared salmon with this bright salad. 588 00:23:20,460 --> 00:23:21,830 Growing up in California, we always eat fish... 589 00:23:21,860 --> 00:23:23,030 - Yes. - ..'cause it's right there. 590 00:23:23,130 --> 00:23:24,700 I love being at the beach. 591 00:23:24,740 --> 00:23:25,910 Oh, lovely... lovely sear on that. 592 00:23:27,740 --> 00:23:29,750 - Kevin! - What's up, chef? 593 00:23:29,850 --> 00:23:31,750 Are you here to prove you belong in this competition? 594 00:23:31,850 --> 00:23:32,950 I'm here to prove I belong in this... 595 00:23:32,990 --> 00:23:34,290 - How will you do that? - So growing up, 596 00:23:34,320 --> 00:23:36,130 when we finally got money, 597 00:23:36,230 --> 00:23:38,060 my grandmother started cooking us a lot of steak. 598 00:23:38,160 --> 00:23:39,230 - Steak and potatoes. - Love that. 599 00:23:41,340 --> 00:23:43,140 I'm a restaurant and food truck owner. 600 00:23:43,240 --> 00:23:46,250 I've cooked for Regina King, Tom Brady, Julia Roberts. 601 00:23:46,280 --> 00:23:49,590 I cooked for Marlon and the Wayans family so many times 602 00:23:49,620 --> 00:23:51,490 that I cultivated a relationship with them. 603 00:23:51,520 --> 00:23:54,030 Marlon saw a light in me. 604 00:23:54,060 --> 00:23:56,470 And about six months later, he sent me a check. 605 00:23:56,600 --> 00:23:59,240 He invested in my food truck. 606 00:23:59,340 --> 00:24:02,450 Launched my food truck September 1, 2024. 607 00:24:02,480 --> 00:24:04,820 September 7, 2024, my food truck was stolen. 608 00:24:07,620 --> 00:24:11,100 I'm still trying to recover from it. 609 00:24:11,200 --> 00:24:13,500 I think that me being here, 610 00:24:13,600 --> 00:24:16,240 it's just like me trying to reignite that passion. 611 00:24:16,340 --> 00:24:18,610 But I'm unstoppable. 612 00:24:18,640 --> 00:24:21,350 I'm unstop... Okay, I'm freakin' unstoppable. 613 00:24:23,620 --> 00:24:25,890 Eight minutes down. 614 00:24:25,930 --> 00:24:27,830 Kevin's running behind. The steak's got to go on. 615 00:24:27,930 --> 00:24:30,230 You got a lot of eyeballs on you. Everybody's scoutin'. 616 00:24:30,270 --> 00:24:31,640 Gabrielle. 617 00:24:31,740 --> 00:24:33,940 - Yes, chef? - Haddock. 618 00:24:34,040 --> 00:24:35,650 We get a lot of fresh fish. My husband's a spear fisherman. 619 00:24:35,680 --> 00:24:38,280 But my background is Italian. 620 00:24:38,380 --> 00:24:39,550 So I'm rolling out hand-cut pasta. 621 00:24:42,020 --> 00:24:44,400 Growing up as the youngest of eight siblings 622 00:24:44,430 --> 00:24:46,930 in a big Italian family 623 00:24:46,970 --> 00:24:48,870 was absolute chaos at all times. 624 00:24:51,310 --> 00:24:52,580 My parents are restaurateurs 625 00:24:52,680 --> 00:24:55,650 and have owned and operated 626 00:24:55,690 --> 00:24:58,960 a restaurant that has been open for over 40 years. 627 00:24:59,060 --> 00:25:01,860 I have worked in some of the best restaurants in America. 628 00:25:01,960 --> 00:25:06,070 But my dad was not excited for my career path. 629 00:25:06,170 --> 00:25:08,580 He was like, I don't want that for you at all. 630 00:25:08,680 --> 00:25:13,390 I honestly want you to do anything but that. 631 00:25:13,420 --> 00:25:16,960 It's been five years since he's passed. 632 00:25:16,990 --> 00:25:19,300 And now I have two beautiful children. 633 00:25:19,330 --> 00:25:20,330 - You! - I'll hold this. 634 00:25:20,430 --> 00:25:22,310 Yay. 635 00:25:22,340 --> 00:25:24,240 There's definitely this side of me 636 00:25:24,280 --> 00:25:26,710 that really wanted to prove - to my dad, to my parents - 637 00:25:26,750 --> 00:25:28,450 that I can do this 638 00:25:28,480 --> 00:25:31,060 and I AM a professional chef. 639 00:25:31,090 --> 00:25:33,430 And I DO deserve this. 640 00:25:33,460 --> 00:25:35,200 I want to make him proud. 641 00:25:35,230 --> 00:25:36,470 - Go for it, girl. - Got it. 642 00:25:36,570 --> 00:25:38,570 Darian, what you got? 643 00:25:38,670 --> 00:25:40,310 - I'ma do a curry bean. - Smart. 644 00:25:40,410 --> 00:25:42,450 Curry is in my bones. 645 00:25:42,550 --> 00:25:44,250 If I break this right now... 646 00:25:44,350 --> 00:25:46,820 you see curry running out and it's gonna be delicious. 647 00:25:46,850 --> 00:25:48,720 A Buffalo, New York guy by way of Jamaica. 648 00:25:48,760 --> 00:25:50,330 You got to bring in that flavor, right? 649 00:25:50,360 --> 00:25:51,860 Yeah, you have to! 650 00:25:51,900 --> 00:25:54,770 To stay warm inside because it's cold there. 651 00:25:54,870 --> 00:25:56,140 Chef, can we get a time check, please? 652 00:25:56,170 --> 00:25:57,940 We're already halfway down. 653 00:26:00,050 --> 00:26:02,020 Woo! 654 00:26:02,050 --> 00:26:03,920 Okay Hunter, three-squeeze bottles. 655 00:26:04,020 --> 00:26:05,860 Yes, chef. Right now I'm doing 656 00:26:05,890 --> 00:26:07,090 my adobo sauce, pan-seared chicken. 657 00:26:09,970 --> 00:26:11,770 It's almost like the stress brings out the pidgin 658 00:26:11,870 --> 00:26:14,510 - in your voice. - This is intense. 659 00:26:14,610 --> 00:26:18,450 Rome against the 300 and... 660 00:26:18,550 --> 00:26:21,020 ..just fighting each other. But I know I'm going to the top 661 00:26:21,060 --> 00:26:22,490 and into the draft with Team Gordon. 662 00:26:22,530 --> 00:26:24,800 Team Gordon, let's go! 663 00:26:24,900 --> 00:26:26,630 Really nice aromatics coming off your station, Hunter. 664 00:26:26,730 --> 00:26:27,970 Thank you, chef. 665 00:26:29,370 --> 00:26:31,640 Eight minutes! 666 00:26:31,740 --> 00:26:33,110 Eight minutes to put you into this competition or not. 667 00:26:33,210 --> 00:26:34,520 Yes, chef! 668 00:26:36,250 --> 00:26:37,920 Oh, my God. 669 00:26:37,960 --> 00:26:40,460 I let the steak sit there for so long 670 00:26:40,490 --> 00:26:44,040 and I focused on freakin' Brussels sprouts and potatoes! 671 00:26:44,070 --> 00:26:46,410 Get your steak on, Kevin! Gotta get the steak on... 672 00:26:46,510 --> 00:26:47,910 It's not hot enough. 673 00:26:48,010 --> 00:26:49,510 Not hot enough. It's not getting hot. 674 00:26:49,610 --> 00:26:51,650 Time's running out right now. 675 00:26:51,680 --> 00:26:53,490 You're gonna need at least two minutes. 676 00:26:53,520 --> 00:26:54,620 - Correct. - He's in trouble. 677 00:27:00,840 --> 00:27:02,910 You have three minutes 678 00:27:02,940 --> 00:27:04,810 to fight your way into the draft. 679 00:27:04,840 --> 00:27:06,850 I'm not feeling great. The steak... 680 00:27:06,950 --> 00:27:08,820 I didn't cook it as soon as I should have. 681 00:27:08,920 --> 00:27:10,820 It needed at least five to seven minutes to rest. 682 00:27:10,920 --> 00:27:12,420 Look at the cook on that steak. 683 00:27:12,530 --> 00:27:14,230 He didn't have time to let it rest. 684 00:27:14,260 --> 00:27:15,700 Also, he sliced it when it was a little bit too hot, 685 00:27:15,800 --> 00:27:17,300 - so the juice is gone. - Yeah. 686 00:27:17,400 --> 00:27:19,640 What's our time, chef? 687 00:27:19,670 --> 00:27:22,550 Two minutes, guys. You guys can start plating! 688 00:27:22,650 --> 00:27:24,820 This is where you earn your spot. 689 00:27:24,850 --> 00:27:26,820 My team, Gordon's team, Richard's team. 690 00:27:26,850 --> 00:27:29,530 Yes, chef! 691 00:27:29,560 --> 00:27:31,130 Delicate, delicate... 692 00:27:31,230 --> 00:27:32,400 It's gonna come off when it wants to. 693 00:27:32,430 --> 00:27:35,200 - Oh, no! Gabrielle! - Damn. 694 00:27:35,240 --> 00:27:37,110 - No! - The skin's gone on the haddock. 695 00:27:37,140 --> 00:27:39,610 Don't force it. Pivot, make it make sense. 696 00:27:39,710 --> 00:27:41,580 Thirty seconds! 697 00:27:41,680 --> 00:27:43,720 Everyone's scouting you out right now. 698 00:27:43,750 --> 00:27:45,990 Push, push, push, push! 699 00:27:46,030 --> 00:27:50,230 Five, four, three, two, one... 700 00:27:50,270 --> 00:27:52,440 Hands up, hands up! Congrats, guys. 701 00:27:52,470 --> 00:27:54,180 Congrats. 702 00:27:59,850 --> 00:28:01,760 Good job. Well done, all of you. 703 00:28:01,860 --> 00:28:03,560 Looking at these dishes, they're bursting 704 00:28:03,600 --> 00:28:05,630 with memories, and now we have to see 705 00:28:05,730 --> 00:28:07,740 if they're bursting with flavor, most importantly. 706 00:28:07,770 --> 00:28:11,040 So first up we have Cole's Seared Salmon 707 00:28:11,140 --> 00:28:13,850 with a pickled onion and tomato salad. 708 00:28:13,880 --> 00:28:15,890 The salmon's cooked beautifully. 709 00:28:15,990 --> 00:28:17,760 Feels like you had 30 minutes to cook, it's that intense. 710 00:28:17,790 --> 00:28:19,290 - Great job. - Thank you, chef. 711 00:28:19,390 --> 00:28:22,030 Next up, we have Kevin's Steak and Potatoes. 712 00:28:22,130 --> 00:28:24,740 This is a seared top sirloin 713 00:28:24,840 --> 00:28:27,310 with Brussels sprouts in a red wine sauce. 714 00:28:29,780 --> 00:28:32,480 Great sear on the steak, but sliced way too hot, 715 00:28:32,590 --> 00:28:33,890 so you've lost the goodness. 716 00:28:33,920 --> 00:28:36,030 But the sauce - 717 00:28:36,060 --> 00:28:37,900 there's a little bit of a raw wine flavor happening. 718 00:28:37,930 --> 00:28:40,300 One hundred percent, yes. 719 00:28:40,400 --> 00:28:43,440 Next up, we have Curried Cubed Steak. 720 00:28:43,540 --> 00:28:46,880 This is served over a parsnip and potato purée. 721 00:28:46,910 --> 00:28:49,650 This is cooked by a Darian. 722 00:28:49,690 --> 00:28:51,790 Surprisingly, a lot of flavor in the curry, 723 00:28:51,890 --> 00:28:53,900 knowing that it's only probably powder and cream. 724 00:28:53,930 --> 00:28:56,600 The vegetable garnish is sort of superfluous. 725 00:28:56,700 --> 00:28:59,040 - Thank you, chef... thank you. - Thank you, Darian. 726 00:28:59,070 --> 00:29:02,510 Next up, this is Gabrielle's Haddock Over Hand-Cooked Pasta. 727 00:29:06,290 --> 00:29:08,320 Making pasta - just like making their tortilla - that's great. 728 00:29:08,420 --> 00:29:09,930 There's some crunchy vegetables in the sauce 729 00:29:09,960 --> 00:29:11,700 which doesn't work for me. 730 00:29:11,800 --> 00:29:13,600 Haddock's cooked really well. 731 00:29:13,700 --> 00:29:15,710 I got nervous when it stuck to the pan, but you pivoted. 732 00:29:15,810 --> 00:29:17,680 - And the pasta's delicious. - Thank you, chef. 733 00:29:17,710 --> 00:29:19,710 Nice depth of flavor. Great job. 734 00:29:22,450 --> 00:29:26,230 Next up, we have a Lamb Mac and Cheese. 735 00:29:26,260 --> 00:29:29,930 - This is from Machete. - Yeah... 736 00:29:29,970 --> 00:29:32,810 This kinda reminds me of my mom's food. 737 00:29:32,840 --> 00:29:35,510 Overcooked meatballs. 738 00:29:35,610 --> 00:29:37,850 I was a bit pissed off he put those meatballs in the fryer. 739 00:29:37,950 --> 00:29:39,320 You know how to cook a meatball. 740 00:29:39,420 --> 00:29:40,820 Don't... 741 00:29:40,860 --> 00:29:43,130 start taking shortcuts. 742 00:29:46,100 --> 00:29:49,100 Next up, we have Connor's. This is Seared Pork 743 00:29:49,200 --> 00:29:51,440 served with a crispy pecora and an herb salad. 744 00:29:53,110 --> 00:29:54,880 Pork's cooked beautifully. 745 00:29:54,980 --> 00:29:56,890 Glistening, it's beautifully seasoned. 746 00:29:56,990 --> 00:29:59,890 - Pecora - delicious. - The dish has a lot of sauce. 747 00:29:59,990 --> 00:30:02,130 But tons of depth of flavor achieved in the sauce. 748 00:30:02,160 --> 00:30:04,240 - Really great. - Thank you, chef. 749 00:30:04,270 --> 00:30:08,610 Lastly, we have Hunter's Adobo Chicken over noodles. 750 00:30:12,250 --> 00:30:14,960 Chicken's cooked beautifully, but it needs more sauce 751 00:30:14,990 --> 00:30:18,000 and more acid in there. It's such a shame. 752 00:30:18,030 --> 00:30:20,170 Yeah, the noodles are a little cloying, 753 00:30:20,270 --> 00:30:22,140 - but the chicken's cooked well. - Thank you, chef. 754 00:30:22,240 --> 00:30:24,340 Okay, we clearly have a very difficult decision here. 755 00:30:26,480 --> 00:30:27,750 Give us a minute. Thank you. 756 00:30:27,780 --> 00:30:30,990 - Thank you. - Wild. 757 00:30:31,020 --> 00:30:33,160 The ladies really brought it today, I gotta say, gents. 758 00:30:33,260 --> 00:30:35,300 You're just focusing on building your team? Or focusing on... 759 00:30:35,330 --> 00:30:36,600 I'm always trying to pick the winners. 760 00:30:36,700 --> 00:30:38,540 You want an all-female team... 761 00:30:38,570 --> 00:30:40,470 I wouldn't be mad at an all-female team. We love that! 762 00:30:42,980 --> 00:30:44,480 The pork chop - beautifully cooked. 763 00:30:44,580 --> 00:30:46,320 Pork chop was great. 764 00:30:46,420 --> 00:30:47,620 The one I would turn away is that sirloin. 765 00:30:47,660 --> 00:30:49,260 Definitely. 766 00:30:49,290 --> 00:30:50,900 You should be proud. 767 00:30:50,930 --> 00:30:53,330 - The chicken thigh dish. - Mm-hm. 768 00:30:53,430 --> 00:30:55,370 Chicken was great, but nothing else was great about that dish. 769 00:30:55,400 --> 00:30:57,170 - Are we good? - Okay. 770 00:31:00,210 --> 00:31:04,190 I gotta say, these decisions, they're never easy for us. 771 00:31:04,220 --> 00:31:07,930 But as you know, this is your chance to earn your way... 772 00:31:08,030 --> 00:31:09,060 onto one of our teams. 773 00:31:09,160 --> 00:31:10,770 The first three people 774 00:31:10,870 --> 00:31:13,510 that are moving up to the top are... 775 00:31:15,910 --> 00:31:17,250 ..Cole. 776 00:31:17,350 --> 00:31:18,520 Gabrielle. 777 00:31:20,220 --> 00:31:21,790 And Connor. 778 00:31:21,820 --> 00:31:23,460 Thank you. 779 00:31:23,490 --> 00:31:25,560 Please head to the elevator. 780 00:31:27,500 --> 00:31:29,340 The next two people 781 00:31:29,440 --> 00:31:31,010 that have earned their spot on the next level... 782 00:31:32,410 --> 00:31:33,910 ..Darian. 783 00:31:33,950 --> 00:31:35,150 And Machete! 784 00:31:35,180 --> 00:31:37,220 WOO! 785 00:31:37,320 --> 00:31:38,820 Thank God! I'm still sweatin'. 786 00:31:38,930 --> 00:31:41,260 Kevin and Hunter, 787 00:31:41,360 --> 00:31:43,530 you both had a little bit of a tough time in this kitchen. 788 00:31:43,640 --> 00:31:47,380 Unfortunately, there's only one spot left in the elevator. 789 00:31:47,480 --> 00:31:49,350 I'm definitely nervous and if I make it through, 790 00:31:49,380 --> 00:31:51,480 it's by the skin of my teeth. But I'm here to prove 791 00:31:51,580 --> 00:31:53,120 to Chef Arrington that I deserve to be on her team. 792 00:31:55,090 --> 00:31:56,590 That person moving to the top is... 793 00:32:03,410 --> 00:32:05,980 Unfortunately, there's only one spot left in the elevator, 794 00:32:06,010 --> 00:32:07,850 and that person moving to the top is... 795 00:32:11,960 --> 00:32:13,330 ..Hunter. 796 00:32:15,030 --> 00:32:16,870 You did great, you did great. 797 00:32:16,970 --> 00:32:18,840 Keep up the good work. Thank you, chefs. 798 00:32:18,870 --> 00:32:19,840 Thank you. 799 00:32:19,940 --> 00:32:21,510 Kevin... 800 00:32:21,540 --> 00:32:23,950 ..I can see how good of a chef you are. 801 00:32:23,980 --> 00:32:25,950 This cook just got away from you a little bit. 802 00:32:25,990 --> 00:32:27,520 I'll forever be disappointed, 803 00:32:27,560 --> 00:32:28,890 but I'll forever be proud of myself. 804 00:32:28,990 --> 00:32:30,600 I know this isn't the only opportunity 805 00:32:30,700 --> 00:32:31,860 that I'll have like this. 806 00:32:31,900 --> 00:32:34,270 Good luck, Kevin. 807 00:32:34,300 --> 00:32:36,740 There is going to be another call, and I will be ready. 808 00:32:39,050 --> 00:32:40,620 One more cook, right? 809 00:32:40,650 --> 00:32:42,390 One more cook. Push! 810 00:32:42,420 --> 00:32:45,320 Welcome to the best kitchen in America. 811 00:32:45,420 --> 00:32:48,430 Ooh, this is nice... 812 00:32:48,460 --> 00:32:50,900 This is the crème de la crme of kitchens. 813 00:32:51,000 --> 00:32:53,110 I'm in heaven. 814 00:32:53,140 --> 00:32:56,280 So for your final challenge - 25 minutes. 815 00:32:56,380 --> 00:32:58,280 I want you to create a dish 816 00:32:58,320 --> 00:33:01,520 that you'd be proud to put on your own menu. 817 00:33:01,560 --> 00:33:04,030 - I want it that good. - Yes, chef. 818 00:33:04,130 --> 00:33:08,040 The man, the myth, the legend, Gordon Ramsay. 819 00:33:08,070 --> 00:33:09,610 I'm so excited they brought him back. 820 00:33:13,050 --> 00:33:15,450 Platform is moving, guys. 821 00:33:15,550 --> 00:33:18,060 - I'll parkour over that. - Parkour, parkour! 822 00:33:18,090 --> 00:33:19,960 I'm looking for speed. Who's there first? 823 00:33:20,060 --> 00:33:21,360 Go! 824 00:33:21,400 --> 00:33:22,700 Let's go! 825 00:33:25,040 --> 00:33:27,410 Okay, Darian. With a little box out. 826 00:33:27,440 --> 00:33:28,940 I'm done being a nice guy lettin' people go in front, 827 00:33:29,050 --> 00:33:30,080 like, oops! Nope. 828 00:33:30,180 --> 00:33:31,650 I could do this venison. 829 00:33:31,680 --> 00:33:33,190 Oh, this is beautiful. 830 00:33:33,220 --> 00:33:35,190 Some New York strip. 831 00:33:35,290 --> 00:33:37,930 Three hands on the plate at the same time... 832 00:33:37,960 --> 00:33:40,330 I said not today. 833 00:33:40,370 --> 00:33:42,240 Y'all can have it with your grubby little fingers, okay? 834 00:33:42,340 --> 00:33:44,340 - Halibut! - I'm taking that. 835 00:33:44,440 --> 00:33:46,480 Come on, guys. There's a chicken breast up for grabs. 836 00:33:46,580 --> 00:33:48,220 Hup, grab it. I'm from the South, man. 837 00:33:48,250 --> 00:33:49,820 I'm so confident with chicken. 838 00:33:49,920 --> 00:33:52,220 Three, two, one... 839 00:33:52,320 --> 00:33:55,360 Grab, grab, grab, grab! 840 00:33:55,400 --> 00:33:57,330 - Woo! - Well done. 841 00:33:57,370 --> 00:33:59,940 Right, your last chance to get into that draft. 842 00:34:00,040 --> 00:34:02,680 Your 25 minutes start now. Let's go! 843 00:34:02,710 --> 00:34:04,350 Let's go, let's go, let's go. 844 00:34:04,380 --> 00:34:08,490 How exciting. Pro Chefs in the top level. 845 00:34:08,520 --> 00:34:10,230 - Big man, what'd you grab? - Grabbed an airline chicken. 846 00:34:10,260 --> 00:34:12,060 Gonna honey roast these carrots. 847 00:34:12,100 --> 00:34:14,500 - Good. - Then a purée with this bad boy. 848 00:34:14,540 --> 00:34:16,640 You could do a carrot topped chimichurri. 849 00:34:16,740 --> 00:34:19,980 - Cheers, thank you for that. - Let's go, big man. Let's go. 850 00:34:20,010 --> 00:34:21,280 Comin' through. Right behind, behind! 851 00:34:21,380 --> 00:34:22,480 - Hunter? - Yes, chef? 852 00:34:22,520 --> 00:34:24,690 You got the hand-dived scallops. 853 00:34:24,790 --> 00:34:27,130 Out of all the proteins tonight you've got the least stress. 854 00:34:27,160 --> 00:34:29,030 - Yes, chef. - They'll take two minutes right? 855 00:34:29,130 --> 00:34:31,500 This guy moves, man. Hunter's got some wheels. 856 00:34:31,600 --> 00:34:34,210 - Tell me about the dish. - I'm gonna do a sea bean purée. 857 00:34:34,240 --> 00:34:35,980 - Right. - Then a quick beurre blanc. 858 00:34:36,010 --> 00:34:38,920 You got the purée, as well. So, uh... 859 00:34:38,950 --> 00:34:41,490 A purée done beautifully is way more important than a sauce. 860 00:34:41,520 --> 00:34:43,390 Don't waste time with that, okay? 861 00:34:43,430 --> 00:34:46,230 Ramsay said do one purée or one beurre blanc, 862 00:34:46,270 --> 00:34:49,610 but I was taught you could have both. 863 00:34:49,640 --> 00:34:51,580 ! Just go for it. 864 00:34:51,680 --> 00:34:53,150 Five minutes gone, 20 minutes to go. 865 00:34:53,250 --> 00:34:55,580 Already? Oh, lord! 866 00:34:57,050 --> 00:34:58,690 Right, what'd you grab? 867 00:34:58,720 --> 00:35:00,290 Hi, chef. I grabbed the jumbo shrimp. 868 00:35:00,330 --> 00:35:02,160 Jumbo shrimp. Gabrielle, tell me about the dish. 869 00:35:02,200 --> 00:35:04,840 It's gonna be a nice infused oil with our... 870 00:35:06,910 --> 00:35:08,280 - Jumbo shrimp? - ..with our prawns. 871 00:35:08,310 --> 00:35:11,280 I have no idea 872 00:35:11,320 --> 00:35:13,850 what I'm doing right now. Can you tell? 873 00:35:13,950 --> 00:35:16,560 You know I haven't fully figured out my direction yet. 874 00:35:16,660 --> 00:35:18,800 Don't leave it too long, right? Only five will make it 875 00:35:18,900 --> 00:35:20,000 - into the draft. - Yes, chef. 876 00:35:20,030 --> 00:35:21,800 I deserve it! 877 00:35:21,900 --> 00:35:22,940 Ooh, ooh! 878 00:35:25,340 --> 00:35:27,310 I think Darian, he's gotta step up in this round. 879 00:35:27,410 --> 00:35:30,020 I feel like he tends to lean on spices, 880 00:35:30,050 --> 00:35:31,290 having that Jamaican influence. 881 00:35:33,760 --> 00:35:35,100 - What'd you grab? - So I grabbed some venison. 882 00:35:35,200 --> 00:35:37,470 - Right. - Some rosemary. 883 00:35:37,570 --> 00:35:39,570 That is sage, right? You got sage, rosemary and thyme. 884 00:35:39,610 --> 00:35:41,510 You got more herbs there than Snoop Dogg. 885 00:35:43,580 --> 00:35:45,420 Alright, so who do you have your eye on? 886 00:35:45,450 --> 00:35:47,620 Connor has this sort of light, bright, California flair 887 00:35:47,660 --> 00:35:50,190 to his cooking. 888 00:35:50,290 --> 00:35:51,600 Right, young man, what'd you grab? 889 00:35:51,630 --> 00:35:54,470 I got a beautiful steak with a butternut hash. 890 00:35:54,500 --> 00:35:56,610 So that's your first pick? 891 00:35:56,640 --> 00:35:58,480 All I care about is finding the best chef out there, okay? 892 00:35:58,580 --> 00:36:00,480 - Whether it's on your team or... - Same. 893 00:36:00,510 --> 00:36:02,480 - You know what I mean? - But... 894 00:36:02,520 --> 00:36:04,360 I'd really like that person to be on Team Blais. 895 00:36:04,460 --> 00:36:07,390 I know how it feels not winning a couple years in a row. 896 00:36:07,490 --> 00:36:09,530 - I mean, you've practiced a lot. - That's right, that's right! 897 00:36:11,740 --> 00:36:13,470 Gabrielle, what'll you do with the beetroot? 898 00:36:13,510 --> 00:36:15,340 I'm gonna sear off these small pieces here and... 899 00:36:15,380 --> 00:36:17,350 - It's already cooked. - I know. 900 00:36:17,380 --> 00:36:19,480 - But what's the dish? - We're just gonna do prawns, 901 00:36:19,520 --> 00:36:21,590 - some beets with pistachio. - Right. 902 00:36:21,620 --> 00:36:23,760 - Asparagus with the prosciutto. - Gotcha. 903 00:36:23,790 --> 00:36:25,730 - What's our time, chef? - We're halfway. 904 00:36:25,760 --> 00:36:28,100 Twelve and a half minutes gone, 12-1/2 minutes to go. 905 00:36:28,200 --> 00:36:30,110 What did you get? 906 00:36:30,140 --> 00:36:32,510 I got a halibut. I got some celeriac. 907 00:36:32,610 --> 00:36:34,380 - Have you cooked halibut before? - I have not. 908 00:36:34,410 --> 00:36:36,520 Gotcha. Gotcha, gotcha, gotcha. 909 00:36:36,550 --> 00:36:38,420 I feel like it was a huge gamble 910 00:36:38,520 --> 00:36:40,260 to grab something that I never cooked. 911 00:36:40,360 --> 00:36:42,400 But also, I feel like that's what this competition 912 00:36:42,430 --> 00:36:45,670 is all about, is seeing how good you can be. 913 00:36:45,770 --> 00:36:47,370 It doesn't need to go on for another few minutes. 914 00:36:47,410 --> 00:36:48,840 - Heard. - Look how focused she is. 915 00:36:48,880 --> 00:36:50,780 Yeah, she's locked in. 916 00:36:50,880 --> 00:36:52,480 She's got the discipline. She was in the Navy. 917 00:36:52,520 --> 00:36:53,720 - Is that it? Okay. - Yes, absolutely. 918 00:36:53,750 --> 00:36:55,260 That makes sense... 919 00:36:55,360 --> 00:36:57,630 Get your together, Cole. 920 00:36:57,660 --> 00:37:00,670 I would describe myself as... 921 00:37:00,700 --> 00:37:03,810 the life of the party. 922 00:37:03,910 --> 00:37:07,750 I grew up in a very, very strict blackety-black house, okay. 923 00:37:07,850 --> 00:37:09,790 If you know, you know. 924 00:37:09,820 --> 00:37:13,560 I had zero idea that I would end up being a chef. 925 00:37:13,660 --> 00:37:15,460 I decided I was gonna go to the military, 926 00:37:15,570 --> 00:37:20,370 which kick-started my journey into being a chef. 927 00:37:20,410 --> 00:37:23,250 I mean, I've faced a lot of adversity in my life, 928 00:37:23,280 --> 00:37:26,420 especially being a black, queer woman. 929 00:37:26,520 --> 00:37:28,560 People looking at me like, okay, where's the executive chef? 930 00:37:28,660 --> 00:37:30,930 And I'm like, I'm right here. 931 00:37:33,070 --> 00:37:34,970 Get that nice and hot. Season again on the side. 932 00:37:35,070 --> 00:37:37,040 We'll flip it over. Still have plenty of time, yes? 933 00:37:37,140 --> 00:37:39,350 Heard, chef. 934 00:37:39,450 --> 00:37:42,180 Five minutes to go. Proteins on, yes? 935 00:37:42,220 --> 00:37:44,290 - I'll just pop them in, chef. - Okay, good. 936 00:37:44,320 --> 00:37:46,860 - And the sauce needs work, okay? - Damn it. 937 00:37:46,890 --> 00:37:49,330 It's supposed to be a purée, but it turned out to be a sauce now. 938 00:37:49,370 --> 00:37:50,900 - Come on, baby! - It's weird. 939 00:37:50,930 --> 00:37:53,570 It's lookin' weird! 940 00:37:53,670 --> 00:37:55,040 Two minutes, guys. Let's go! 941 00:37:55,080 --> 00:37:57,410 Start to plate. 942 00:37:57,450 --> 00:37:59,050 We are professional for a reason. 943 00:37:59,080 --> 00:38:01,190 Think about the presentation now. 944 00:38:01,220 --> 00:38:03,730 Hunter, we gotta go! 945 00:38:03,830 --> 00:38:05,900 That's lovely. Still got plenty time, yes? 946 00:38:06,000 --> 00:38:09,740 Thirty-five seconds to earn your spot in one of our teams. 947 00:38:09,770 --> 00:38:12,340 Guys, let's go! 948 00:38:12,380 --> 00:38:17,320 Five, four, three, two, one... 949 00:38:17,350 --> 00:38:19,090 And hands in the air. 950 00:38:19,120 --> 00:38:21,330 Well done. 951 00:38:26,610 --> 00:38:28,080 - Richard, Nyesha, welcome back. - Thank you. 952 00:38:28,110 --> 00:38:30,750 Let's start with Gabrielle's Shrimp. 953 00:38:30,780 --> 00:38:32,480 They've been crusted with pistachio 954 00:38:32,590 --> 00:38:33,690 and then you've got fondant of beets. 955 00:38:35,520 --> 00:38:36,630 The flavors are a little scattered 956 00:38:36,660 --> 00:38:38,730 but the presentation's nice. 957 00:38:38,760 --> 00:38:40,770 When you've got those shrimp beautifully crusted 958 00:38:40,800 --> 00:38:42,970 to sit them in a sauce is such a shame. 959 00:38:45,610 --> 00:38:48,480 Next up, this is Machete's Pan Roasted Chicken Breast 960 00:38:48,520 --> 00:38:51,560 with a Gruyere potato purée and roasted baby carrots. 961 00:38:53,990 --> 00:38:55,700 This is really refined. 962 00:38:55,800 --> 00:38:57,740 It's a long way from overcooked meatballs. 963 00:38:57,770 --> 00:38:59,370 For me, the purée is what sets it off. 964 00:38:59,410 --> 00:39:00,510 You've got them beautifully creamed. 965 00:39:00,540 --> 00:39:01,740 Thank you very much. 966 00:39:01,780 --> 00:39:04,520 This is Connor's New York Strip, 967 00:39:04,550 --> 00:39:07,660 sautéed butternut squash and blackberry jam. 968 00:39:07,690 --> 00:39:09,960 The plate is very vibrant. 969 00:39:10,060 --> 00:39:12,130 Sort of whimsical and fun - definitely California cuisine. 970 00:39:12,160 --> 00:39:13,270 Thank you, chef. 971 00:39:13,370 --> 00:39:14,940 Okay, next up. 972 00:39:14,970 --> 00:39:17,540 This is Darian's Seared Loin of Venison 973 00:39:17,580 --> 00:39:19,240 on a buttery polenta 974 00:39:19,280 --> 00:39:21,150 and a red wine, caramelized plum sauce. 975 00:39:23,550 --> 00:39:26,330 All the flavors work. It looks fine dining. 976 00:39:26,430 --> 00:39:27,860 Really, really appropriate. Well done. 977 00:39:27,900 --> 00:39:29,700 Thank you, chef. 978 00:39:29,730 --> 00:39:33,410 Next up, this is Cole's Pan Roasted Halibut 979 00:39:33,440 --> 00:39:34,880 with a celery roasted purée. 980 00:39:37,580 --> 00:39:39,950 Beautiful halibut, cooked very nicely. 981 00:39:39,990 --> 00:39:41,820 Having not cooked this fish and grabbing 982 00:39:41,920 --> 00:39:43,560 something you've never touched before, 983 00:39:43,590 --> 00:39:45,660 that says a lot about you and your character. 984 00:39:45,700 --> 00:39:47,170 This is a competition and those kind 985 00:39:47,270 --> 00:39:48,400 of moments for me are important. 986 00:39:48,440 --> 00:39:50,310 Thank you, chef. 987 00:39:50,340 --> 00:39:51,910 This is Hunter's Pan Roasted Scallops 988 00:39:51,940 --> 00:39:53,880 with a sea bean purée 989 00:39:53,980 --> 00:39:55,880 and then there's a beurre blanc sauce in there as well. 990 00:39:59,360 --> 00:40:00,860 I know there's a purée and a sauce there 991 00:40:00,900 --> 00:40:02,830 but it reads almost like a soup. 992 00:40:02,870 --> 00:40:04,430 If you do a purée it doesn't need a sauce. 993 00:40:04,470 --> 00:40:05,570 If you do a sauce it doesn't need a purée. 994 00:40:05,600 --> 00:40:06,940 But the cook on the scallop, 995 00:40:06,970 --> 00:40:08,780 for me, this one here was delicious. 996 00:40:10,480 --> 00:40:11,450 Give us a moment right now, please. 997 00:40:12,590 --> 00:40:13,550 Come on in, bro. 998 00:40:16,090 --> 00:40:16,830 What a shame with the shrimp. 999 00:40:21,370 --> 00:40:23,910 For me, the bottom two are definitely 1000 00:40:24,010 --> 00:40:26,610 the jumbo shrimp and the scallops. 1001 00:40:26,650 --> 00:40:28,480 I mean, those are the two dishes, I think, 1002 00:40:28,520 --> 00:40:30,720 that were the least performing overall. 1003 00:40:30,750 --> 00:40:32,090 I think this was pretty clear. 1004 00:40:32,120 --> 00:40:34,160 - Yes. - Yeah. 1005 00:40:34,190 --> 00:40:37,740 Before we tell you who makes it into the draft, 1006 00:40:37,770 --> 00:40:40,070 let me remind you of what's at stake. 1007 00:40:43,850 --> 00:40:45,480 Ooh... 1008 00:40:45,580 --> 00:40:46,750 That's right. 1009 00:40:46,790 --> 00:40:49,990 Those incredible chef's jackets. 1010 00:40:50,030 --> 00:40:51,900 This is the most important platform grab. 1011 00:40:52,000 --> 00:40:53,870 You don't get one of those shirts, you're out! 1012 00:40:53,900 --> 00:40:56,140 Five of you are about to move into the draft 1013 00:40:56,240 --> 00:40:58,680 and a chance to compete, 1014 00:40:58,780 --> 00:41:01,680 not just for the quarter of a million dollar check, 1015 00:41:01,780 --> 00:41:05,090 but for that mentorship with Richard, Nyesha, and myself. 1016 00:41:05,190 --> 00:41:07,130 The first person that have earned their way into the draft, 1017 00:41:07,160 --> 00:41:09,570 congratulations goes to... 1018 00:41:09,670 --> 00:41:11,000 ..Darian. Well done. 1019 00:41:11,100 --> 00:41:12,340 Thank you, chef. 1020 00:41:12,370 --> 00:41:14,510 I'm in this! Let's get it. 1021 00:41:14,610 --> 00:41:16,510 Let's GO! 1022 00:41:16,610 --> 00:41:18,550 Joining Darian... 1023 00:41:18,650 --> 00:41:21,920 ..Cole. Well done. 1024 00:41:21,960 --> 00:41:23,360 - Thank you. - The third person, 1025 00:41:23,390 --> 00:41:24,490 congratulations goes to... 1026 00:41:26,570 --> 00:41:29,200 ..Machete. Well done. 1027 00:41:29,300 --> 00:41:31,170 Okay, the fourth person. Congratulations goes to... 1028 00:41:33,010 --> 00:41:34,550 ..Connor. 1029 00:41:34,580 --> 00:41:36,050 - Thank you, chefs. - Well done. 1030 00:41:36,080 --> 00:41:40,860 Sadly, that leaves Gabrielle and Hunter. 1031 00:41:40,960 --> 00:41:43,500 The final chef moving through to the draft. 1032 00:41:45,300 --> 00:41:46,870 Congratulations goes to... 1033 00:41:48,640 --> 00:41:50,310 ..Gabrielle. Well done. 1034 00:41:53,090 --> 00:41:55,920 Hunter, young man, continue cooking, right? 1035 00:41:55,960 --> 00:41:57,330 'Cause we're watching from afar. 1036 00:41:57,430 --> 00:41:58,560 Thank you, chefs. 1037 00:41:58,660 --> 00:42:00,430 Oh, my god, brother. 1038 00:42:00,470 --> 00:42:02,340 Easy when it's watching, 1039 00:42:02,440 --> 00:42:04,070 but hard when you're actually doing it. 1040 00:42:04,110 --> 00:42:06,310 A lot of respect for past competitors. 1041 00:42:06,410 --> 00:42:07,580 - Thank you. - All the best. 1042 00:42:07,620 --> 00:42:09,550 - Thank you. - Keep cooking. 1043 00:42:09,590 --> 00:42:11,260 Thank you, chefs. A pleasure. 1044 00:42:11,290 --> 00:42:14,460 By being on next level at 25 years old, I'm happy. 1045 00:42:14,560 --> 00:42:16,700 Hawaii kid! 1046 00:42:16,730 --> 00:42:19,300 You five have earned your way 1047 00:42:19,340 --> 00:42:20,340 into that incredible draft! 1048 00:42:23,410 --> 00:42:25,690 Congratulations. Get your chef jackets, 1049 00:42:25,720 --> 00:42:27,690 and we'll see you very soon. Well done, guys. 1050 00:42:27,720 --> 00:42:29,560 - Good luck. - Well done. Great job. 1051 00:42:29,590 --> 00:42:32,000 - Congratulations. - Woo! 1052 00:42:32,030 --> 00:42:33,830 Machete? What is that thing 1053 00:42:33,870 --> 00:42:35,340 - at the back of your head? - It's called a skullet. 1054 00:42:35,370 --> 00:42:36,710 - A skullet. - A skin mullet. 1055 00:42:36,740 --> 00:42:38,180 It looks like roadkill. 1056 00:42:43,450 --> 00:42:45,890 Next time on Next Level Chef... 1057 00:42:45,990 --> 00:42:47,530 Let's go, Social Media Chefs! 1058 00:42:47,630 --> 00:42:49,730 Hot dogs. Oh, boy! 1059 00:42:49,770 --> 00:42:52,200 What am I gonna do with this!? 1060 00:42:52,240 --> 00:42:53,340 Tim, what're we doing? 1061 00:42:53,370 --> 00:42:55,310 I can open that for you. 1062 00:42:55,410 --> 00:42:56,950 You are embarrassing yourself on national television. 1063 00:42:59,620 --> 00:43:00,820 You can make a pretty plate, but can it taste good? 1064 00:43:02,790 --> 00:43:04,760 It looks like someone's cut themselves. 1065 00:43:04,800 --> 00:43:06,730 This is not how I envisioned it. 1066 00:43:06,770 --> 00:43:08,940 - What is this? - That is kale. 1067 00:43:09,040 --> 00:43:10,370 Not the best for salads, if you can't tell. 1068 00:43:10,410 --> 00:43:11,540 Oh, my God!