1 00:00:01,035 --> 00:00:03,206 Previously on Next Level Chef. 2 00:00:03,340 --> 00:00:05,812 Today you will turn cowboy cooking into culinary gold. 3 00:00:05,912 --> 00:00:07,950 Yee-haw! 4 00:00:08,050 --> 00:00:10,487 Go! Go! Go! 5 00:00:10,488 --> 00:00:12,693 I'm from Texas, baby. This is what we do! 6 00:00:12,826 --> 00:00:16,098 Let's go, boys. Yee-haw! 7 00:00:16,199 --> 00:00:18,235 One dish that stood out... Gabrielle. 8 00:00:18,236 --> 00:00:20,273 - Yes! - Choose one member of your team 9 00:00:20,274 --> 00:00:21,810 to head into that elimination. 10 00:00:21,944 --> 00:00:25,084 - Jared. - Machete. 11 00:00:25,217 --> 00:00:26,554 The glaze is burning. Take it off! 12 00:00:26,687 --> 00:00:28,088 Oh, no! 13 00:00:28,089 --> 00:00:30,127 This is the dish I'm eliminating. 14 00:00:30,227 --> 00:00:32,363 - Machete! - I saw a winner in my book. 15 00:00:32,364 --> 00:00:35,370 - We love you! - You're my boy. 16 00:00:35,371 --> 00:00:37,709 And tonight, the team part of the competition has gone. 17 00:00:37,809 --> 00:00:39,879 You are cooking on your own. 18 00:00:40,013 --> 00:00:42,819 - If you need it, I need it more. - You want the best dishes now. 19 00:00:42,952 --> 00:00:45,123 - You have this. - That looks good. 20 00:00:45,223 --> 00:00:46,994 I'm one step closer to fighting for my life here. 21 00:01:03,093 --> 00:01:04,862 Welcome in, guys! Come and line up. 22 00:01:04,863 --> 00:01:06,332 Look at those faces. 23 00:01:08,504 --> 00:01:11,978 Look at the intensity I'm seeing. 24 00:01:12,111 --> 00:01:13,713 - How's everyone doing? - Good! 25 00:01:13,714 --> 00:01:16,252 - Fantastic. - Ready. 26 00:01:16,386 --> 00:01:19,391 Listen up. Today will be the toughest test 27 00:01:19,392 --> 00:01:23,298 you've ever faced so far in Next Level Chef. 28 00:01:23,299 --> 00:01:27,275 The team part of the competition has gone. Over! 29 00:01:27,375 --> 00:01:29,478 So from here on out, you are cooking on your own. 30 00:01:31,249 --> 00:01:33,888 No more teams? 31 00:01:34,022 --> 00:01:37,194 It's gonna be an all-out war and... 32 00:01:37,294 --> 00:01:39,431 I'll do whatever it takes to win. 33 00:01:39,533 --> 00:01:42,404 Your performance today will determine 34 00:01:42,505 --> 00:01:45,443 where you are going to start your individual climb 35 00:01:45,545 --> 00:01:48,550 because all of you will be competing 36 00:01:48,551 --> 00:01:51,923 in the Next Level in-season tournament! 37 00:01:51,924 --> 00:01:53,727 - Oh, wow. - Let's go! 38 00:01:53,728 --> 00:01:55,598 All eight of you are starting on the top level. 39 00:01:58,704 --> 00:02:02,044 There you're gonna be fighting it out up close and personal 40 00:02:02,177 --> 00:02:05,049 in an intense 30-minute cook-off. 41 00:02:05,050 --> 00:02:07,387 It's going be literally pan-to-pan combat. 42 00:02:10,059 --> 00:02:11,996 It's a whole different ball game. 43 00:02:11,997 --> 00:02:14,735 Teamwork definitely left the building. Interesting. 44 00:02:14,736 --> 00:02:18,175 I gotta shift a little bit. I gotta get a little more serious. 45 00:02:18,176 --> 00:02:21,082 My wife and kids and my mom depend on me 46 00:02:21,182 --> 00:02:23,086 to bring the bacon home, and that's what I'ma do. 47 00:02:23,186 --> 00:02:25,590 The best dishes are gonna earn the right 48 00:02:25,591 --> 00:02:28,495 to start on the top level next time. 49 00:02:28,496 --> 00:02:30,969 And those chefs? They'll be done cooking for the day. 50 00:02:31,069 --> 00:02:33,607 - Wow. - But those of you who drop 51 00:02:33,741 --> 00:02:37,347 to the middle will face another epic cook, 52 00:02:37,348 --> 00:02:42,223 and this time you'll only have 25 minutes. 53 00:02:42,224 --> 00:02:43,961 The remaining chefs will drop to the basement 54 00:02:44,095 --> 00:02:46,365 for the final cook for survival. 55 00:02:46,366 --> 00:02:49,238 Your time also will be slashed 56 00:02:49,338 --> 00:02:51,743 to just 20 minutes. 57 00:02:51,744 --> 00:02:54,380 One of you will be leaving the competition today. 58 00:02:54,381 --> 00:02:57,488 Make sure it's not you. 59 00:02:57,589 --> 00:03:01,095 It'll be tight up there. Eight chefs. A lot of elbows to avoid. 60 00:03:01,195 --> 00:03:04,367 Stay focused. Remember what is on the line. 61 00:03:04,368 --> 00:03:08,109 Who signed me up for this?! 62 00:03:08,242 --> 00:03:10,380 - You guys ready? - Yes, chef. 63 00:03:10,514 --> 00:03:13,286 Head to the elevator. I'll see you on the top floor soon. 64 00:03:13,386 --> 00:03:16,358 - You got this. - Let's go. Good luck. 65 00:03:24,843 --> 00:03:26,547 Let's go. 66 00:03:26,647 --> 00:03:28,984 The competition has absolutely kicked up a notch. 67 00:03:29,118 --> 00:03:31,522 I'm feeling the competitiveness. 68 00:03:31,523 --> 00:03:33,860 - Whoo-whoo! Whoo. - And the vibe and energy 69 00:03:33,861 --> 00:03:36,634 is very, very different. 70 00:03:38,804 --> 00:03:42,310 Alright, everyone, how are we doing? Looking good? Alright! 71 00:03:42,311 --> 00:03:44,147 Let's bring it over here. Let's chat real quick 72 00:03:44,148 --> 00:03:45,718 - while we have a second. - Yes, chef. 73 00:03:45,818 --> 00:03:48,222 Everyone's been up here a couple of times so you know 74 00:03:48,223 --> 00:03:50,561 you got all the best tools. You have the best ingredients. 75 00:03:50,562 --> 00:03:52,197 The mission today is pretty simple - 76 00:03:52,297 --> 00:03:54,703 you have to make the best Next Level dish 77 00:03:54,803 --> 00:03:57,308 to start your individual climb from here out. 78 00:03:57,408 --> 00:03:59,545 I want everyone to know that I'm up here 79 00:03:59,546 --> 00:04:02,117 for each and every one of you, right? 80 00:04:02,217 --> 00:04:04,723 This is not Team Blais anymore, or Team Arrington, Team Ramsay. 81 00:04:04,823 --> 00:04:07,194 I'm here for everyone's individual success. 82 00:04:07,294 --> 00:04:08,764 I want you to stay up here, okay? Alright? 83 00:04:08,864 --> 00:04:10,200 Yes, chef. 84 00:04:10,300 --> 00:04:12,571 Okay, let's line it up on the door. 85 00:04:12,572 --> 00:04:15,477 A lot of moving bodies in the kitchen. Wow! Eight chefs. 86 00:04:15,578 --> 00:04:17,481 Honestly, if there's a round you wanna get out, 87 00:04:17,582 --> 00:04:19,318 - this is the round, right? - Oh, without question. 88 00:04:19,419 --> 00:04:22,224 The platform. It's about to descend. 89 00:04:22,324 --> 00:04:24,328 - A-actually, actually... - Oh my God. 90 00:04:24,461 --> 00:04:26,332 - ...there is one more thing. - Oh no. 91 00:04:26,432 --> 00:04:28,302 - Andy. - Yes, chef? 92 00:04:28,303 --> 00:04:30,172 - That pin won't help anymore. - Damn. 93 00:04:30,173 --> 00:04:32,444 Hand it over. 94 00:04:32,578 --> 00:04:34,581 I was hoping it wouldn't come to this! 95 00:04:34,582 --> 00:04:36,451 You worked so hard for that. 96 00:04:36,452 --> 00:04:38,056 You're not immune from elimination today. 97 00:04:38,156 --> 00:04:40,627 - Damn! - The platform is moving. 98 00:04:40,628 --> 00:04:43,500 When the light goes green, it is go time. 99 00:04:43,501 --> 00:04:45,705 For two of you, you'll stay up in this kitchen. 100 00:04:57,128 --> 00:04:59,765 Go! 101 00:04:59,766 --> 00:05:02,203 Hey, proteins first. You got prawns, John Dory. 102 00:05:02,204 --> 00:05:04,474 You got the best ingredients up here. 103 00:05:04,475 --> 00:05:07,381 I am first to the platform and I see A5 Wagyu 104 00:05:07,481 --> 00:05:09,085 shining down with heavenly light. 105 00:05:09,218 --> 00:05:11,388 Gimme that! 106 00:05:11,389 --> 00:05:15,362 This grab is insane. 107 00:05:15,363 --> 00:05:17,400 We're all shoving, and I see those scallops. 108 00:05:17,401 --> 00:05:19,671 Wow! Did you see Cole 109 00:05:19,672 --> 00:05:21,777 - jump on that platform? - Oh. Nice. 110 00:05:21,877 --> 00:05:24,783 Twenty seconds left! You need a starch, a protein. 111 00:05:24,917 --> 00:05:26,553 I just keep grabbing whatever else I see... 112 00:05:26,653 --> 00:05:28,523 You got lettuces, parsnips! 113 00:05:28,524 --> 00:05:30,259 ...if you need it, I need it more. 114 00:05:30,260 --> 00:05:32,532 Butternut squash, rice! 115 00:05:32,666 --> 00:05:34,803 The platform is blasted... Oh my gosh. 116 00:05:34,903 --> 00:05:37,373 ...and I'm left with the last protein... John Dory. 117 00:05:37,374 --> 00:05:39,513 I've never tasted it. Never heard of it. 118 00:05:39,613 --> 00:05:42,519 I don't know what ocean he swims in. John Dory's a jerk! 119 00:05:42,619 --> 00:05:45,557 Balsamic vinegar! Grab it or regret it! 120 00:05:45,558 --> 00:05:48,195 - Man! - Nothing's left! 121 00:05:48,196 --> 00:05:50,400 Demi-glace! Demi-glace for a sauce right here! 122 00:05:50,535 --> 00:05:52,137 Grab it or regret it! Grab it, Jared! 123 00:05:52,237 --> 00:05:54,408 - Oh! - Wow. Okay. 124 00:05:54,509 --> 00:05:56,547 Alright, listen. Earn your spot 125 00:05:56,680 --> 00:05:58,550 to stay on the top level. 126 00:05:58,551 --> 00:06:00,688 You have 30 minutes, and it starts right now. 127 00:06:00,822 --> 00:06:04,595 Okay, okay. Don't know much about little John Dory. 128 00:06:04,596 --> 00:06:06,464 Oh my goodness. I gotta calm down. 129 00:06:06,465 --> 00:06:09,672 John Dory's incredible. 130 00:06:09,772 --> 00:06:12,278 Just take a breath. You can do this. Yeah. 131 00:06:12,378 --> 00:06:14,414 - Yeah, she gets nervous. - Does she? 132 00:06:14,516 --> 00:06:16,587 - Yeah. - Gabrielle, what are we up to? 133 00:06:16,687 --> 00:06:18,590 - You got the toro? - Yes, chef. 134 00:06:18,591 --> 00:06:20,426 - God, that's a great protein. - Mmm. 135 00:06:20,527 --> 00:06:23,365 That's a $200 piece of toro. 136 00:06:23,366 --> 00:06:25,737 Okay, on the toro, you're treating it like Wagyu - 137 00:06:25,738 --> 00:06:28,844 - mid-rare max. Max! Rare. Rare. - Yes, chef. 138 00:06:28,944 --> 00:06:32,986 This is premium stuff, and I have never, ever cooked it. 139 00:06:33,086 --> 00:06:35,625 You got ginger, soy. You grabbed all the Japanese ingredients. 140 00:06:35,725 --> 00:06:37,996 - I did my best. - Let's go. 141 00:06:38,129 --> 00:06:41,636 - Darian, what do you got? - I got lobster, some couscous. 142 00:06:41,736 --> 00:06:43,205 - Like, a lobster tagine? - Yeah, with some mushrooms. 143 00:06:43,206 --> 00:06:45,142 Okay. Got it. 144 00:06:45,143 --> 00:06:46,880 Butternut squash as well to fold it into it too. 145 00:06:46,980 --> 00:06:50,019 - Don't overcook the squash. - Yes, chef. Thank you. 146 00:06:50,120 --> 00:06:52,456 Fascinating to see them all cook together for the first time 147 00:06:52,457 --> 00:06:54,729 - since those auditions. - It really is! Ah! 148 00:06:54,829 --> 00:06:56,633 You feel protective over your mentees, don't you? 149 00:06:56,634 --> 00:06:59,271 - Absolutely. - Okay, Jared, what do we got? 150 00:06:59,405 --> 00:07:02,377 We got these red prawns. I'm gonna throw these heads in now. 151 00:07:02,477 --> 00:07:04,915 My God, look at the size of Jared against-- 152 00:07:04,916 --> 00:07:08,056 He could literally put Richard in his bib like a baby. 153 00:07:08,156 --> 00:07:10,493 Little butter and oil here just to get a little toast and roast 154 00:07:10,494 --> 00:07:12,330 - on the prawn heads. - And what is the sauce? 155 00:07:12,431 --> 00:07:14,902 Prawns, rice. I'ma go with a little mirin sake peanut sauce. 156 00:07:14,903 --> 00:07:18,142 Arnold Schwarzenegger and Danny DeVito. 157 00:07:18,143 --> 00:07:20,748 - Elevated dish though, Jared? - Yes, heard. 158 00:07:20,882 --> 00:07:23,352 Team Blais - I'm letting them ride on their own. 159 00:07:23,452 --> 00:07:25,625 They're flying solo for the first time. 160 00:07:25,725 --> 00:07:29,365 I pushed them out of the tree, and we're gonna see who can fly! 161 00:07:29,498 --> 00:07:31,769 What do we got, dude? Uh, a Tortang Talong. 162 00:07:31,770 --> 00:07:34,910 Filipino base. Like a Filipino eggplant omelet. And veal. 163 00:07:35,010 --> 00:07:38,683 It's my wife's favorite Filipino dish so it's an homage to her. 164 00:07:38,684 --> 00:07:41,789 - Just do you, Christian, okay? - Yes, chef. 165 00:07:41,790 --> 00:07:45,564 Alright, seven minutes down. Andy, how we doing over here? 166 00:07:45,664 --> 00:07:47,969 Uh, got a duck breast, chef. I'm searing this. 167 00:07:48,069 --> 00:07:50,173 - Are the cherries for the sauce? - Yes, chef. 168 00:07:50,273 --> 00:07:52,377 - Cherries are gonna really work. - Cherry and grapefruit... 169 00:07:52,477 --> 00:07:54,916 - Keep going while I talk to you. - ...reduction. 170 00:07:54,917 --> 00:07:56,653 You don't wanna cook again. You don't wanna be under pressure. 171 00:07:56,753 --> 00:07:58,924 You want the best dishes right now. 172 00:07:58,925 --> 00:08:02,531 Why did we pick a protein we've never made before? 173 00:08:02,532 --> 00:08:05,068 Come on, Andy. Andy, calm down. 174 00:08:05,069 --> 00:08:09,946 Cover it. Cover it. Cover. Cover. Oh my God. 175 00:08:10,079 --> 00:08:12,552 Ten minutes down. Only 20 minutes left. 176 00:08:12,652 --> 00:08:14,821 Okay. How we doin', Cole? 177 00:08:14,822 --> 00:08:17,561 Well, don't have a lot but I have some scallops here. 178 00:08:17,562 --> 00:08:20,867 I'm gonna make a lemon and mint kind of gremolata. 179 00:08:20,868 --> 00:08:24,207 Here I am just trying to make something out of nothing. 180 00:08:24,308 --> 00:08:26,980 Maybe we stack the flavors. So you have maybe charred leeks 181 00:08:27,080 --> 00:08:29,686 and the leek vinaigrette or something like that. 182 00:08:29,819 --> 00:08:31,824 - Yeah, heard. Thank you, chef. - Keep going, please. 183 00:08:31,957 --> 00:08:33,994 Man, Richard's busy up there. I've never seen him 184 00:08:34,094 --> 00:08:35,631 work this hard since he first started styling his hair! 185 00:08:38,102 --> 00:08:40,440 Alright, Connor, what do we got? Alright, pasta clearly. 186 00:08:40,541 --> 00:08:42,578 I got the Wagyu strip. I'm thinking 187 00:08:42,679 --> 00:08:44,982 a little sage brown butter. Classic. 188 00:08:45,083 --> 00:08:47,755 Okay. The pasta is classic. Sage brown butter with a strip 189 00:08:47,855 --> 00:08:50,460 not necessarily classic so keep talking to me about it. 190 00:08:50,595 --> 00:08:52,597 I got lemon, sage, butter, mushrooms. 191 00:08:52,598 --> 00:08:54,368 I think that could be a beautiful foundation-- 192 00:08:54,468 --> 00:08:56,271 - Yeah, I love the pasta dish... - Okay. 193 00:08:56,272 --> 00:08:57,842 ...trying to figure out where the steak comes. 194 00:08:57,942 --> 00:08:59,579 It just looks like it's gonna be steak 195 00:08:59,679 --> 00:09:01,615 next to this beautiful pasta. 196 00:09:01,616 --> 00:09:04,589 I have a pasta dish and I have a steak. 197 00:09:04,689 --> 00:09:09,029 I don't really have one cohesive dish. 198 00:09:09,030 --> 00:09:11,736 Okay, listen. I'm gonna... I'm gonna buy this, okay? 199 00:09:11,737 --> 00:09:13,507 - Okay. I'm with it. Thanks. - Okay. Let's go. Let's go. 200 00:09:13,608 --> 00:09:14,776 You have water boiling for the pasta? 201 00:09:14,876 --> 00:09:16,745 - Right there. - Okay. Got it. 202 00:09:16,746 --> 00:09:18,649 I'm trying to scramble to see how I can, 203 00:09:18,650 --> 00:09:20,787 you know, create a through line between these 204 00:09:20,788 --> 00:09:22,925 'cos if I don't, I'm cookin' again, 205 00:09:23,025 --> 00:09:26,031 and I'm one step closer to fightin' for my life here. 206 00:09:26,165 --> 00:09:28,604 Connor I'm concerned about. The vision doesn't make sense. 207 00:09:28,737 --> 00:09:30,608 - Like, where are we going? - You don't really serve pasta 208 00:09:30,708 --> 00:09:32,745 with New York strip. It's too delicate. 209 00:09:32,878 --> 00:09:36,151 - Sixteen minutes left! Danielle? - Yes, chef? 210 00:09:36,152 --> 00:09:38,791 - You cooked John Dory before? - I have never cooked John Dory. 211 00:09:38,891 --> 00:09:40,528 Okay, he's a very particular man, John Dory. 212 00:09:40,628 --> 00:09:43,031 I have no idea about John Dory 213 00:09:43,032 --> 00:09:46,772 but I do know that fish loves crisp so if we could get 214 00:09:46,773 --> 00:09:49,611 a pistachio crust on this, it could be a home run. 215 00:09:49,612 --> 00:09:52,918 - How you cooking the John Dory? - I'm gonna crust him with this. 216 00:09:53,052 --> 00:09:55,791 - What is she doing?! - Why would you wanna crust this? 217 00:09:55,892 --> 00:09:58,062 Because I just don't want it to feel lowbrow. It's elevated. 218 00:09:58,162 --> 00:10:00,200 It's such a luxurious fish! You don't need to 219 00:10:00,300 --> 00:10:02,404 - flour, egg wash, breadcrumb. - Not necessary, no. 220 00:10:02,505 --> 00:10:04,842 Get that fish... crusty! 221 00:10:12,825 --> 00:10:15,664 - Danielle's in trouble. - I like crusting on both sides. 222 00:10:15,764 --> 00:10:17,801 If you're gonna crust, commit to it, alright? 223 00:10:17,935 --> 00:10:19,673 - We commit to the crust, yes. - Okay, it's seasoned correctly? 224 00:10:19,773 --> 00:10:22,177 - Yes, chef. - Okay. Ten minutes left! 225 00:10:22,277 --> 00:10:23,780 Hey, chef? 226 00:10:26,185 --> 00:10:28,724 Oh, bless her. It's a little bit panicked. Come on. 227 00:10:28,824 --> 00:10:31,095 I've been so focused on the duck, 228 00:10:31,229 --> 00:10:33,966 the sauce is kind of just falling by the wayside. 229 00:10:33,967 --> 00:10:36,839 Good. You don't need a lot of sauce but we need to reduce it. 230 00:10:36,840 --> 00:10:38,710 You can save it. You can save it. You can save it. 231 00:10:38,711 --> 00:10:41,683 This cook is like an obstacle course. 232 00:10:41,783 --> 00:10:44,254 It's one thing after another, and I'm like, 233 00:10:44,255 --> 00:10:47,561 "When is this gonna let up?!" And it's just not. 234 00:10:47,562 --> 00:10:49,096 How we doing on the toro? 235 00:10:49,097 --> 00:10:51,570 Doing alright. I just laid it down. 236 00:10:51,670 --> 00:10:53,707 You just laid it down. Okay. Rare. Rare? 237 00:10:53,807 --> 00:10:55,710 - Yes, chef. - No, no more than mid-rare. 238 00:10:55,711 --> 00:10:56,712 - Kiss, kiss. - So pay attention to that. 239 00:10:56,713 --> 00:10:58,583 Yes, chef. 240 00:10:58,683 --> 00:11:00,120 Wow. She needs to not overcook that toro. 241 00:11:00,220 --> 00:11:02,625 I know. Oh my goodness. That'd be sacrilege. 242 00:11:02,725 --> 00:11:07,266 I can feel Chef Ramsay watching me from afar, 243 00:11:07,267 --> 00:11:11,576 just like, "She better not that up!" 244 00:11:11,676 --> 00:11:13,112 It's not browning the way I want it to. 245 00:11:13,212 --> 00:11:14,582 Okay. We just don't wanna overcook it. 246 00:11:14,583 --> 00:11:16,986 - Okay. - We gotta start cooking 247 00:11:17,086 --> 00:11:19,759 with a little instinct. You're not robots, okay? 248 00:11:19,859 --> 00:11:21,997 This is the job that's gonna be safe from AI 249 00:11:22,130 --> 00:11:24,133 because robots can't move like this. 250 00:11:24,134 --> 00:11:28,009 What the hell is he talking about AI?! 251 00:11:28,142 --> 00:11:30,514 Is he worried about losing his job to a bot? 252 00:11:30,614 --> 00:11:33,051 Seven minutes left. 253 00:11:33,052 --> 00:11:35,190 Okay, let's go on these scallops, yeah? 254 00:11:35,290 --> 00:11:37,292 - Try to get a golden brown. - Yes, chef. 255 00:11:37,293 --> 00:11:40,066 Where's the rest of this dish? Where are the leeks? 256 00:11:40,167 --> 00:11:42,605 It's made into a sauce, chef, and then I crushed them up. 257 00:11:42,739 --> 00:11:44,239 I love it, Cole. You're bringing it together. 258 00:11:44,240 --> 00:11:46,178 Heard, chef. 259 00:11:46,278 --> 00:11:48,883 Daniel, the purée's grainy. He's grainy, okay? 260 00:11:48,884 --> 00:11:50,586 Well, he's not a full purée. He's a mash. 261 00:11:50,587 --> 00:11:52,925 - Okay, well, let's go. - The purée. He's a great mash. 262 00:11:52,926 --> 00:11:55,196 He's not a pure anymore. Cowboy's a mash! 263 00:11:55,296 --> 00:11:57,768 Because if it's a purée, Gordon's gonna be like, 264 00:11:57,769 --> 00:11:59,772 "Tut-tut, what a shame!" 265 00:11:59,773 --> 00:12:01,509 - Jared, how's the rice? - Good. 266 00:12:01,510 --> 00:12:03,045 Okay, is it cooked? 267 00:12:03,145 --> 00:12:04,782 It looks a little under, dude. Is it alright? 268 00:12:04,883 --> 00:12:06,920 - Yep. - Good? Okay. How's the lobster? 269 00:12:07,054 --> 00:12:08,824 - We're good? - Looking good. 270 00:12:08,924 --> 00:12:10,928 I'm wasting too much time on this. 271 00:12:11,061 --> 00:12:12,998 That duck breast is stressing me the hell out. 272 00:12:15,336 --> 00:12:17,207 Four minutes left! Only four minutes. 273 00:12:17,307 --> 00:12:20,212 - Gabrielle? Your toro's resting? - Yes, chef. 274 00:12:20,213 --> 00:12:22,183 Okay. You're gonna slice that like a tataki? 275 00:12:22,317 --> 00:12:24,522 - Yes, chef. - Okay, let's go. Let's go. 276 00:12:24,656 --> 00:12:27,226 If this protein is overcooked... 277 00:12:27,227 --> 00:12:29,665 you're done. Like, you're absolutely done. 278 00:12:29,799 --> 00:12:30,967 You're just gonna go straight across... 279 00:12:30,968 --> 00:12:33,105 - Yes. - ...into beautiful strips 280 00:12:33,206 --> 00:12:35,376 and you're gonna fan it out. Cut one piece and take a look. 281 00:12:37,848 --> 00:12:39,852 Oh, look at that. It's like butter. 282 00:12:39,952 --> 00:12:41,722 - Looks beautiful, doesn't it? - It does it look good. 283 00:12:41,723 --> 00:12:43,425 Two minutes left! Start plating. 284 00:12:45,831 --> 00:12:48,234 Plate. You have this. 285 00:12:48,235 --> 00:12:51,208 130 left! Half of you aren't plating! Let's go! 286 00:12:51,308 --> 00:12:53,980 Okay. A little bit of zest, I like it. Any herbs? 287 00:12:54,081 --> 00:12:56,118 I have a couple herbs there. Didn't have time to slice them. 288 00:12:56,218 --> 00:12:58,089 You're good. Sixty seconds left. Jared, you gonna make it? 289 00:12:58,189 --> 00:12:59,858 - Yep. - Darian, you gonna make it? 290 00:12:59,859 --> 00:13:00,828 - Yes, chef! - Connor, you good? 291 00:13:00,961 --> 00:13:02,832 - Yes, chef! - Christian, you good? 292 00:13:02,965 --> 00:13:04,969 - Yes, chef. - Dunno what it is. Looks great. 293 00:13:05,103 --> 00:13:07,708 Gotta get everything on a plate. 294 00:13:07,809 --> 00:13:10,714 Five, four, three, 295 00:13:10,814 --> 00:13:13,252 two, one. 296 00:13:13,253 --> 00:13:17,126 Stop cooking, everyone! Let's go. Whoo! 297 00:13:20,735 --> 00:13:23,005 - Wow. - Nyesha, Gordon. Welcome back. 298 00:13:23,105 --> 00:13:24,709 - Thank you. - What a cook! The energy. 299 00:13:24,842 --> 00:13:26,846 - Yeah! - Really well done. 300 00:13:26,980 --> 00:13:28,583 Let's get into it. We're gonna start right here. 301 00:13:28,684 --> 00:13:30,887 This is Darian's Butter Poached Lobster 302 00:13:30,888 --> 00:13:33,726 with a butternut squash and mushroom tagine. 303 00:13:33,827 --> 00:13:36,899 Wow. Couscous delicious. Light, fluffy. 304 00:13:36,900 --> 00:13:39,904 The actual lobster, I think it needs 60 seconds. 305 00:13:39,905 --> 00:13:42,142 Just thinking about portion size, right, 306 00:13:42,143 --> 00:13:43,881 there's a lot of couscous for a small amount of lobster 307 00:13:43,981 --> 00:13:46,050 but the dish works. 308 00:13:46,051 --> 00:13:49,490 Right. Next up we have Cole's Seared Scallops 309 00:13:49,491 --> 00:13:51,428 with leeks three ways. 310 00:13:51,563 --> 00:13:55,070 Simple elegant Scallops cooked beautifully. Really good. 311 00:13:55,170 --> 00:13:57,139 When you don't have a lot of ingredients, 312 00:13:57,140 --> 00:13:59,143 if you can use one ingredient two or three times 313 00:13:59,144 --> 00:14:02,049 in different ways, that's really, really smart. 314 00:14:02,050 --> 00:14:06,324 Next up we have Gabrielle's Sesame Crusted Toro Tataki 315 00:14:06,325 --> 00:14:08,763 with beets in a sesame ginger sauce. 316 00:14:08,897 --> 00:14:11,334 Delicious. Beautifully done. 317 00:14:11,335 --> 00:14:14,073 This carrot salad's delicious. The toro's cooked beautifully. 318 00:14:14,174 --> 00:14:17,080 Yeah, I mean, it's almost like, Gabrielle, you went shopping 319 00:14:17,180 --> 00:14:20,353 at a Japanese market so, um, all the flavors work. 320 00:14:20,453 --> 00:14:25,063 Okay, next up, we have Connor's Wagyu Strip Steak with a little 321 00:14:25,163 --> 00:14:27,099 bit of homemade fettuccine with sage brown butter and mushroom. 322 00:14:27,100 --> 00:14:29,438 It's rustic, it's charming but 323 00:14:29,539 --> 00:14:32,342 - the steak's the hero. Good job. - Thank you, chef. 324 00:14:32,343 --> 00:14:34,480 I feel like it's two good dishes. Do they belong together? 325 00:14:34,481 --> 00:14:36,351 I'm not quite sure but the steak is cooked excellent. 326 00:14:36,451 --> 00:14:38,957 - Thank you, chef. - Okay, next up we have 327 00:14:39,057 --> 00:14:41,964 Danielle's Pistachio Crusted John Dory 328 00:14:42,064 --> 00:14:46,205 with a celery root mash and a butter sauce. 329 00:14:46,338 --> 00:14:48,743 We were sort of screaming at the screen when we saw it - 330 00:14:48,877 --> 00:14:50,947 flour, egg wash, breadcrumb. Such a Rolls Royce of a fish, 331 00:14:51,081 --> 00:14:53,821 it doesn't need that coating. 332 00:14:53,954 --> 00:14:56,490 But it's actually quite delicious. 333 00:14:56,491 --> 00:14:59,364 The purée at the bottom - either make it really nice and velvety 334 00:14:59,464 --> 00:15:03,807 and silky or go rustic. This is kind of in between. 335 00:15:03,907 --> 00:15:08,382 Next up we have Jared's Mirin Sake Glazed Prawns 336 00:15:08,482 --> 00:15:11,855 with a prawn head rice. and some pickled radicchio. 337 00:15:11,856 --> 00:15:14,494 That prawn - delicious. Really good. 338 00:15:14,595 --> 00:15:17,133 Rice needs another 30 seconds but I'm glad you got 339 00:15:17,233 --> 00:15:19,270 the pickling on that radicchio 'cos it really does lift 340 00:15:19,370 --> 00:15:22,243 - the sweetness of the prawns. - Next up we have 341 00:15:22,376 --> 00:15:28,021 Christian's Veal Cutlet with a Filipino-inspired omelet 342 00:15:28,022 --> 00:15:30,259 and a lemongrass salsa verde, 343 00:15:30,360 --> 00:15:33,432 and some veal fat roasted potatoes. 344 00:15:33,533 --> 00:15:37,674 I love this dish. Um, the veal's cooked beautifully but it 345 00:15:37,675 --> 00:15:40,279 doesn't need the truffle. You're like a kid in a candy store. 346 00:15:40,379 --> 00:15:42,283 - Oh, 100%! - Just narrow it down 347 00:15:42,383 --> 00:15:44,387 'cos there's some great flavors in here 348 00:15:44,487 --> 00:15:46,993 but there's like three dishes in one going on. 349 00:15:47,093 --> 00:15:51,401 Alright, lastly, we have Andy's Crispy Skin Duck Breast 350 00:15:51,502 --> 00:15:53,873 with a cauliflower purée, chanterelles, 351 00:15:53,874 --> 00:15:55,644 and a cherry grapefruit sauce. 352 00:15:55,744 --> 00:15:58,115 Great... um... duck. 353 00:16:00,286 --> 00:16:03,058 I have no idea if this duck is cooked properly. 354 00:16:03,059 --> 00:16:05,163 I know I don't have the Immunity Pin anymore 355 00:16:05,263 --> 00:16:07,333 so I gotta stay. I gotta stay in the top kitchen. 356 00:16:12,410 --> 00:16:17,052 Alright, lastly, we have Andy's Crispy Skin Duck Breast 357 00:16:17,053 --> 00:16:19,289 with a cauliflower purée, chanterelles, 358 00:16:19,290 --> 00:16:22,899 - and a cherry grapefruit sauce. - Great... um... duck. 359 00:16:29,779 --> 00:16:31,348 Duck is cooked beautifully. 360 00:16:35,456 --> 00:16:38,930 And this is a great expression of how you make a purée. 361 00:16:39,064 --> 00:16:41,234 The texture and the viscosity is 362 00:16:41,235 --> 00:16:43,172 - really pleasant in the mouth. - Thank you, chef. 363 00:16:43,305 --> 00:16:45,309 This is a really elegant, well-executed plate. 364 00:16:45,443 --> 00:16:47,447 You know the drill. We gotta discuss this. 365 00:16:47,582 --> 00:16:50,085 Have a chat amongst yourselves, and we'll be back in a second. 366 00:16:50,186 --> 00:16:53,058 Thank you, chef. 367 00:16:53,191 --> 00:16:54,961 The purée on the duck is probably the most beautiful 368 00:16:54,962 --> 00:16:56,331 - purée of the season. - Textbook. 369 00:16:56,432 --> 00:16:58,503 Andy cooks, I think, a little scared 370 00:16:58,603 --> 00:17:01,108 but technique-wise, sauce is beautiful and glazed. 371 00:17:01,208 --> 00:17:04,380 - Great execution of simplicity. - Kind of a perfect dish. 372 00:17:04,381 --> 00:17:06,853 It is. The toro tuna tasted beautifully, by the way. 373 00:17:06,953 --> 00:17:08,489 Really beautiful. 374 00:17:08,590 --> 00:17:11,360 Connor cooked that New York strip beautifully. 375 00:17:11,361 --> 00:17:13,365 Rolling out fresh pasta is not easy. 376 00:17:13,499 --> 00:17:15,636 Scallops were cooked beautifully. 377 00:17:15,637 --> 00:17:18,075 Yes. I thought it was lacking an element on the dish. 378 00:17:18,175 --> 00:17:20,246 It was very simple, very safe. But delicious. 379 00:17:20,346 --> 00:17:22,216 But isn't that the way to get yourself out of here? 380 00:17:22,217 --> 00:17:24,220 I know it's not what you wanted but, like, 381 00:17:24,354 --> 00:17:26,225 you got something incredible on there. 382 00:17:26,325 --> 00:17:28,362 Thank you, guys. I'm just.... I'm hard on myself. 383 00:17:28,463 --> 00:17:31,367 - In agreement? - Yes. 384 00:17:31,368 --> 00:17:33,506 Okay, everyone. Uh, bring it on back and let's line up. 385 00:17:33,607 --> 00:17:35,510 Now, this is a big deal, right? Two of you are gonna remain 386 00:17:35,610 --> 00:17:38,382 safe from cooking for the rest of the day. 387 00:17:38,516 --> 00:17:41,388 And you earn yourself a spot in the top level kitchen in 388 00:17:41,523 --> 00:17:44,596 the next challenge, and you know how important that is, right? 389 00:17:44,696 --> 00:17:47,300 The first dish 390 00:17:47,400 --> 00:17:49,705 that earned their spot to stay in the top level kitchen is... 391 00:17:53,880 --> 00:17:56,016 ...Gabrielle. 392 00:17:58,523 --> 00:18:00,961 Oh, what a relief. What a sweet, sweet, sweet, relief, 393 00:18:01,061 --> 00:18:04,669 and I'm all done for the day. Like, going to lunch! 394 00:18:04,802 --> 00:18:07,140 - Great use of ingredients. - Thank you, chefs. 395 00:18:07,240 --> 00:18:11,883 The next dish, who is safe is... 396 00:18:16,525 --> 00:18:18,160 ...Andy. 397 00:18:18,161 --> 00:18:20,332 The duck was sublime. 398 00:18:20,333 --> 00:18:22,437 Perfectly cooked. The purée was silky. 399 00:18:22,538 --> 00:18:24,141 The sauce was glossy. Really, really well done. 400 00:18:24,274 --> 00:18:26,011 Thank you, chefs. Thank you. 401 00:18:26,111 --> 00:18:28,415 Wow! 402 00:18:28,550 --> 00:18:32,791 I'm on cloud nine. Cloud a hundred! 403 00:18:32,892 --> 00:18:34,896 The rest of you... 404 00:18:34,996 --> 00:18:37,568 head to the elevator. Here we go. 405 00:18:37,668 --> 00:18:39,739 - Love you guys. - Kill it. 406 00:18:39,839 --> 00:18:43,477 - I'm just disappointed... - Cole, turn it around, baby. 407 00:18:43,478 --> 00:18:45,983 ...and it just sucks 'cos I know that I'm better than this. 408 00:18:45,984 --> 00:18:48,556 Thank you, chef! 409 00:18:48,656 --> 00:18:50,828 Go, guys! 410 00:18:54,201 --> 00:18:55,637 Let's go, guys. 411 00:18:58,175 --> 00:19:00,345 Whoo! Welcome to the middle level! 412 00:19:00,346 --> 00:19:03,052 - Here we go! - Your time to fight 413 00:19:03,152 --> 00:19:05,222 to keep your spot in this competition. 414 00:19:05,323 --> 00:19:07,459 Middle kitchen. It's time to lock in 415 00:19:07,460 --> 00:19:10,498 and just put something stunning together. 416 00:19:10,499 --> 00:19:13,205 Today's not the day to be in the basement. Let me tell you that. 417 00:19:13,339 --> 00:19:16,244 Okay, guys, hands on the elevator. 418 00:19:16,344 --> 00:19:19,082 - We love you, boys, but... - Yeah, we love you guys. 419 00:19:19,083 --> 00:19:21,087 ...but we rootin' for the girls today. 420 00:19:21,088 --> 00:19:23,525 Your challenge in this kitchen, 421 00:19:23,526 --> 00:19:27,233 it is to take average grocery store ingredients, okay, 422 00:19:27,334 --> 00:19:29,504 and turn them into something amazing. 423 00:19:29,505 --> 00:19:32,242 - Yes, chef. - The platform is coming, guys. 424 00:19:36,452 --> 00:19:39,891 Go! Go! Go! Go! Go! 425 00:19:39,892 --> 00:19:42,397 I see this chicken breast. I'm like, "Oh, it's mine." 426 00:19:42,497 --> 00:19:44,835 Christian's hands go on it too. Chicken breast! 427 00:19:44,935 --> 00:19:46,405 I'm not letting this go. 428 00:19:46,506 --> 00:19:48,007 I don't know who grabbed it first 429 00:19:48,008 --> 00:19:48,710 but that is my chicken. 430 00:19:50,547 --> 00:19:53,419 That little brat really did me dirty. 431 00:19:53,520 --> 00:19:55,255 - Grab ingredients! - Oh my God! 432 00:19:55,256 --> 00:19:57,293 Now I have a swordfish, and, shocker, 433 00:19:57,393 --> 00:19:59,263 I have never cooked a swordfish 434 00:19:59,264 --> 00:20:00,667 Grocery store ingredients. 435 00:20:00,767 --> 00:20:03,271 I got my eyes set on the skirt steak. 436 00:20:03,272 --> 00:20:04,974 I see some orecchiette pasta. I'm gonna take that. 437 00:20:04,975 --> 00:20:06,679 Five seconds. 438 00:20:06,680 --> 00:20:08,983 If I nail this, I stay in this competition. 439 00:20:09,083 --> 00:20:11,855 Bao buns. Let's go! 440 00:20:14,528 --> 00:20:17,868 Bao buns?! Like, why would I grab a bao bun? 441 00:20:18,001 --> 00:20:20,306 I never cook bao buns! 442 00:20:20,406 --> 00:20:22,744 But I had so much going on in my head, I just... 443 00:20:22,878 --> 00:20:24,615 blanked on this one. 444 00:20:27,319 --> 00:20:30,125 Alright, guys, 25 minutes starts right now. 445 00:20:30,226 --> 00:20:33,967 Twenty-five minutes! Let's go. Connor, what are you making? 446 00:20:34,067 --> 00:20:36,572 I got a beautiful salmon. I'ma make an apricot chutney. 447 00:20:36,573 --> 00:20:38,943 I'ma make a fresh slaw to go with it. 448 00:20:38,944 --> 00:20:41,583 I think this is everything I need to have a top little dish. 449 00:20:41,683 --> 00:20:44,286 My mom makes the best damn chutney every Thanksgiving. 450 00:20:44,287 --> 00:20:46,558 - You got some great flavors. - Thank you, chef. 451 00:20:46,559 --> 00:20:48,428 It surprises you, and it's beautiful. 452 00:20:48,529 --> 00:20:50,567 I feel that right now. I feel like it's me and my mom 453 00:20:50,701 --> 00:20:53,305 on the plate. I'm feelin' really good. 454 00:20:53,438 --> 00:20:55,744 Does this have to be fully cooked the whole way through? 455 00:20:55,844 --> 00:20:58,983 Swordfish is very tricky. You definitely don't wanna overcook. 456 00:20:58,984 --> 00:21:01,454 - Okay. How about a sesame crust? - Sesame crust is beautiful. 457 00:21:01,555 --> 00:21:05,095 - Make sure it's cooked through. - Yes, chef. 458 00:21:05,096 --> 00:21:06,766 We've lost a lot of good people. 459 00:21:06,866 --> 00:21:09,436 And we're gonna lose someone else today. 460 00:21:09,437 --> 00:21:11,308 It's so hard to tell who's coming out of there. 461 00:21:11,408 --> 00:21:13,612 - Honestly, it's hard to tell. - Yeah. Uh-hum. 462 00:21:13,613 --> 00:21:17,186 - Darian what are you thinking? - Got some corn, some chilies. 463 00:21:17,286 --> 00:21:19,490 Got some cod. Gonna do a pan-roasted cod 464 00:21:19,491 --> 00:21:21,896 with a nice tomato-tamarind light sauce. 465 00:21:21,996 --> 00:21:24,502 Love that. Darian, what's the goal in this competition? 466 00:21:24,602 --> 00:21:26,471 What is your dream if you won? 467 00:21:26,606 --> 00:21:28,776 It's just, you know, to have a better life 468 00:21:28,777 --> 00:21:31,614 for me and my family, I mean, because I grew up in a house 469 00:21:31,615 --> 00:21:34,522 with, like, 23 people. No electric, no running water. 470 00:21:34,622 --> 00:21:36,491 So now I'm here, I have an opportunity 471 00:21:36,592 --> 00:21:38,662 to make a dream a reality. 472 00:21:38,663 --> 00:21:41,368 Growing up in Jamaica and coming here, 473 00:21:41,502 --> 00:21:43,906 it's just a whole different lifestyle, man, like... 474 00:21:43,907 --> 00:21:47,747 Sometimes we just eat bread and drink water and go to bed. 475 00:21:47,848 --> 00:21:51,088 My mom always tell me, "Do what you can with what you have." 476 00:21:51,221 --> 00:21:52,658 And we always made that work, man. 477 00:21:52,758 --> 00:21:55,396 It's always in the back of my head. 478 00:21:55,496 --> 00:21:57,768 I'm just here to represent for people who look like us. 479 00:21:57,902 --> 00:22:01,809 You know? Immigrants that don't think it's possible to make 480 00:22:01,909 --> 00:22:04,514 their dream come true, you know? I'ma show them it's possible. 481 00:22:04,515 --> 00:22:06,685 You get this, and you earn this today, okay? 482 00:22:06,686 --> 00:22:09,692 - Yes, chef. Thank you. - Cole, what are you thinking? 483 00:22:09,792 --> 00:22:12,797 Pan-seared pork. And then I'm gonna do, like, a apple chutney. 484 00:22:12,798 --> 00:22:15,136 And then I'm gonna do, a shaved Brussels sprout slaw 485 00:22:15,236 --> 00:22:17,406 - to go on my bao buns. - Awesome. 486 00:22:17,407 --> 00:22:20,679 - Ooh, bao buns? Yum! - That's gonna be incredible. 487 00:22:20,680 --> 00:22:22,551 She's gotta focus, just like honestly, on, like, a sauce 488 00:22:22,651 --> 00:22:24,789 - to tie it all together. - Yeah. 489 00:22:24,922 --> 00:22:26,659 Be careful on the cook of your pork. 490 00:22:26,759 --> 00:22:29,163 Heard. I'm nervous about overcooking 491 00:22:29,164 --> 00:22:31,400 or undercooking this pork chop. 492 00:22:31,401 --> 00:22:33,673 The pressure is definitely getting to me. 493 00:22:33,773 --> 00:22:36,176 You're turning that emotion into focus. You got it? 494 00:22:36,177 --> 00:22:37,681 Yes, chef. 495 00:22:37,782 --> 00:22:39,817 I know you can cook. Let's go, Cole. 496 00:22:39,818 --> 00:22:43,593 Guys, five minutes down. Only 20 minutes left. 497 00:22:43,693 --> 00:22:45,831 Christian, what did you grab, chef? What is your dish? 498 00:22:45,931 --> 00:22:48,368 Um, I got... I'm gonna do a Crispy Seared Chicken Skin 499 00:22:48,369 --> 00:22:51,676 fanned out with a cheesy polenta with crispy haystack fries. 500 00:22:51,776 --> 00:22:53,546 Beautiful. Christian, I've been waiting 501 00:22:53,680 --> 00:22:55,550 to get back in the kitchen with you. 502 00:22:55,684 --> 00:22:57,285 If you would have avoided that truffle, you'd be up there. 503 00:22:57,286 --> 00:22:59,289 And less rice! 504 00:22:59,290 --> 00:23:01,294 I was so close to being on the top. 505 00:23:01,428 --> 00:23:03,432 I need to make sure I am the number one dish 506 00:23:03,566 --> 00:23:05,736 and try to remember 'less is more.' 507 00:23:05,737 --> 00:23:07,473 Work with intention. Okay, chef? 508 00:23:10,112 --> 00:23:12,851 Right, what's the process here? What are you working on? 509 00:23:12,951 --> 00:23:15,489 Working on, uh, the steaks here, and we got pasta in the water. 510 00:23:15,590 --> 00:23:17,728 I'm nervous about Jared. I just don't know. 511 00:23:17,861 --> 00:23:20,901 I am too. I feel like we just learned from Connor 512 00:23:21,001 --> 00:23:23,205 that steak and pasta doesn't work out. 513 00:23:25,710 --> 00:23:27,046 What's the writing on your finger? 514 00:23:27,146 --> 00:23:28,850 Oh, Psalm 23. 515 00:23:28,950 --> 00:23:32,456 Okay. I mean, mine says 'chef.' C-H-E-F! 516 00:23:32,558 --> 00:23:34,861 I love the life that I've been given. 517 00:23:34,862 --> 00:23:36,999 I'm so fortunate and blessed. A lot of people could probably 518 00:23:37,133 --> 00:23:41,007 put me in a box, being a former professional football player. 519 00:23:41,108 --> 00:23:43,613 Now I get to show my kids that no one can put you in that box. 520 00:23:43,713 --> 00:23:45,917 They'd be wrong to. You can do it. 521 00:23:46,017 --> 00:23:48,623 All you have to do is take a determination, 522 00:23:48,723 --> 00:23:51,394 keep a full heart and let it rip. 523 00:23:51,494 --> 00:23:54,634 - Not too overcooked, okay? - Got it, chef. 524 00:23:54,635 --> 00:23:58,041 - Seven minutes left, guys! - Yes, chef! 525 00:23:58,042 --> 00:24:00,613 Guys, I dunno about you but top two dishes up here, right? 526 00:24:00,614 --> 00:24:02,650 Yes, chef. 527 00:24:02,651 --> 00:24:05,021 I already have so much going on and I have to 528 00:24:05,022 --> 00:24:07,092 steam these bao buns, and my mind is all over the place. 529 00:24:10,365 --> 00:24:11,902 - How are you doing, Connor? - Doing good. 530 00:24:12,002 --> 00:24:14,508 I got my salmon in. I'm working on that slaw. 531 00:24:14,641 --> 00:24:16,410 Connor, you cook like you went to culinary school, 532 00:24:16,411 --> 00:24:18,215 tasting along the way. 533 00:24:18,315 --> 00:24:20,520 Well, I didn't even come close to culinary school! 534 00:24:20,653 --> 00:24:22,558 I know! You cook like it, though, right? 535 00:24:22,658 --> 00:24:25,931 - Appreciate it. - Just under four minutes, guys! 536 00:24:26,031 --> 00:24:28,301 Careful with the chicken breast. Not much fat in there, right? 537 00:24:28,402 --> 00:24:31,642 Yeah. I'm butter-basting the B out of it. 538 00:24:31,775 --> 00:24:35,816 Two minutes left, guys. Start plating! 539 00:24:35,817 --> 00:24:37,654 Come on, guys. Strive to the end. 540 00:24:37,655 --> 00:24:38,956 Beautiful. 541 00:24:41,795 --> 00:24:45,101 Glaze before you put it in the bao bun. 542 00:24:45,102 --> 00:24:49,277 - I don't think she has a sauce. - She's gotta have a sauce. 543 00:24:49,377 --> 00:24:50,814 I had so much going on in my head 544 00:24:50,948 --> 00:24:53,585 that I completely forgot about the sauce. 545 00:24:53,586 --> 00:24:55,824 Sixty seconds, guys! 546 00:24:55,958 --> 00:24:58,596 It's too late in the game to fix it. 547 00:24:58,597 --> 00:25:00,466 Save yourself a trip to the basement. 548 00:25:00,567 --> 00:25:02,570 Pull it together, guys. Let's go. 549 00:25:02,571 --> 00:25:05,275 Final touches. 550 00:25:05,276 --> 00:25:08,282 Five, four, three, 551 00:25:08,415 --> 00:25:10,687 two, one. 552 00:25:10,821 --> 00:25:12,156 Hands up, guys! Hands up! Hands up. 553 00:25:19,337 --> 00:25:21,609 - Richard, Gordon. - Let's go. 554 00:25:21,709 --> 00:25:24,180 Well done. Tough with five minutes less. 555 00:25:24,280 --> 00:25:26,017 Let's get that absolutely clear. 556 00:25:26,117 --> 00:25:29,122 Those grabs are getting even more critical. Shall we? 557 00:25:29,123 --> 00:25:34,868 Absolutely. Okay, starting with Cole's Pork Loin Bao bun 558 00:25:34,869 --> 00:25:37,607 served with a charred corn salsa and shaved Brussels sprouts. 559 00:25:42,250 --> 00:25:46,123 Pork's cook beautifully. Um, it just needs more sauce. 560 00:25:46,124 --> 00:25:49,129 I mean, I'm a sucker for bao. I always order it. I think it 561 00:25:49,130 --> 00:25:51,869 could use a little bit of glaze to sort of finish the dish. 562 00:25:52,003 --> 00:25:53,873 Mm. It's definitely lacking a sauce, 563 00:25:53,973 --> 00:25:56,645 and the pork is slightly overcooked. 564 00:25:56,646 --> 00:25:58,649 It needs to be outstanding, and it's not. 565 00:25:58,749 --> 00:26:01,822 Like, it's just not my best dish. 566 00:26:04,227 --> 00:26:06,030 Next up, Jared's dish. 567 00:26:06,130 --> 00:26:08,902 Seared Skirt Steak with orecchiette pasta 568 00:26:08,903 --> 00:26:11,875 served with a pecan crumble. 569 00:26:11,876 --> 00:26:15,282 It's a good pasta dish and a good steak dish. 570 00:26:15,382 --> 00:26:18,355 It doesn't really come together, though, as one cohesive dish. 571 00:26:18,489 --> 00:26:20,792 Skirt - very, very difficult to cook. 572 00:26:20,793 --> 00:26:22,765 Unforgiving, but it's cooked beautifully. 573 00:26:22,898 --> 00:26:25,201 I love the, uh, cheesiness in with the pasta. 574 00:26:25,202 --> 00:26:27,774 If anything, I would have just shaved the skirt steak 575 00:26:27,875 --> 00:26:29,912 and sort of run it through the pasta 576 00:26:30,045 --> 00:26:32,082 as opposed to sticking the steak on top of it so it's more 577 00:26:32,182 --> 00:26:34,319 of a cohesive dish as opposed to two separate items. 578 00:26:34,320 --> 00:26:37,794 Makes sense. Really important when cooking pasta, to give it 579 00:26:37,894 --> 00:26:40,567 a good stir. Some of the orecchiette seems stuck together 580 00:26:40,667 --> 00:26:44,039 so some bites are undercooked and some are over. 581 00:26:44,040 --> 00:26:47,646 Okay, next up we have Christian's Cheesy Polenta 582 00:26:47,647 --> 00:26:49,918 served with a pan-roasted chicken breast 583 00:26:50,019 --> 00:26:52,790 as well as a caramelized summer squash 584 00:26:52,791 --> 00:26:55,929 finished with crispy potato. 585 00:26:55,930 --> 00:26:58,803 Beautifully done. Well executed. Four things on the plate 586 00:26:58,936 --> 00:27:01,942 and every item on that plate done properly. Congrats. 587 00:27:02,076 --> 00:27:04,614 - Thank you, chef. - I would never know that this is 588 00:27:04,615 --> 00:27:07,386 Christian's dish 'cos it hasn't 18 different ingredients on it 589 00:27:07,387 --> 00:27:11,861 but it's really, really cohesive and it's smart and balanced. 590 00:27:11,862 --> 00:27:16,538 Okay, next up we have Danielle's Sesame Crusted Swordfish 591 00:27:16,638 --> 00:27:19,277 served with a cabbage slaw and bok choy. 592 00:27:22,183 --> 00:27:24,588 Swordfish cooked beautifully. Let's get that absolutely clear. 593 00:27:24,688 --> 00:27:26,123 That's a tough one but you've done it justice. 594 00:27:26,124 --> 00:27:28,997 There's one thing missing. It's the sauce. 595 00:27:29,097 --> 00:27:31,968 Yeah, I mean I love the idea of grilled or seared fish 596 00:27:31,969 --> 00:27:34,741 with a coleslaw. To me, it's missing something creamy 597 00:27:34,742 --> 00:27:36,611 to sort of bring those things together. 598 00:27:36,612 --> 00:27:38,715 It's a little unbalanced. 599 00:27:38,716 --> 00:27:41,855 Next up we have Darian's Pan Roasted Cod 600 00:27:41,955 --> 00:27:45,596 served with a tomato-tamarind sauce, charred corn relish 601 00:27:45,696 --> 00:27:48,636 with roasted potatoes. 602 00:27:48,736 --> 00:27:50,840 Crispy skin, delicious cod. Glistening. 603 00:27:50,973 --> 00:27:53,143 Look at the glistening on that cod. 604 00:27:53,144 --> 00:27:55,449 Man, I mean, Darian, this is your best-looking dish 605 00:27:55,583 --> 00:27:57,120 that you've done in this competition. 606 00:27:57,220 --> 00:27:59,389 It's a composed plate. I thought the sauce was 607 00:27:59,390 --> 00:28:01,995 maybe a little too sweet but the potatoes sort of really help. 608 00:28:02,096 --> 00:28:04,466 - Thank you, chef. - Okay, and lastly, 609 00:28:04,467 --> 00:28:07,406 we have Connor's Seared Salmon. 610 00:28:07,507 --> 00:28:11,749 This is served with an apricot chutney and an apple slaw. 611 00:28:11,849 --> 00:28:14,153 I like all the individual elements of this dish. 612 00:28:14,253 --> 00:28:16,758 It's a good slaw. Salmon's cooked well. I like the chutney. 613 00:28:16,759 --> 00:28:19,063 To me, it's looking for one other ingredient 614 00:28:19,163 --> 00:28:21,903 to sort of bring some respite to the, uh, sweetness. 615 00:28:22,036 --> 00:28:24,140 - Sure. - I got a bit nervous when you 616 00:28:24,240 --> 00:28:27,046 mentioned the word apricot but because of the heat in the slaw, 617 00:28:27,146 --> 00:28:29,315 the apricot and the salmon works beautifully. Good job. 618 00:28:29,316 --> 00:28:32,490 Thank you, chef. Please, God! Please, mentors! 619 00:28:32,591 --> 00:28:35,061 Give me the rest of the day off. Please! 620 00:28:35,062 --> 00:28:37,065 - Wow. - This is not gonna be 621 00:28:37,066 --> 00:28:38,903 an easy decision. Please have a chat 622 00:28:39,037 --> 00:28:41,040 amongst yourselves and give us a minute. Thank you. 623 00:28:41,041 --> 00:28:43,311 Thank you, chefs. 624 00:28:43,444 --> 00:28:45,682 - This is gonna be tough. - Yeah, it's gonna be tough. 625 00:28:45,683 --> 00:28:46,852 First off, the chicken polenta. I mean... 626 00:28:49,324 --> 00:28:51,828 And he stood back. He analyzed the dish and thought about it. 627 00:28:51,829 --> 00:28:53,365 I love cooking but I don't feel like cooking again. 628 00:28:53,465 --> 00:28:56,103 I actually like the salmon with apricot, I'll be honest. 629 00:28:56,104 --> 00:28:58,041 Just like the cod. Both are pretty sweet dishes. 630 00:28:58,141 --> 00:29:00,547 - Yeah. - I actually prefer the cod. 631 00:29:00,647 --> 00:29:02,916 The bao bun. What a shame. 632 00:29:02,917 --> 00:29:05,790 - Cole has such potential. - Oh, she's such a good chef. 633 00:29:05,890 --> 00:29:07,660 - Incredible. - My goodness me. 634 00:29:07,794 --> 00:29:09,664 Trust me, you don't wanna go in the basement. 635 00:29:09,665 --> 00:29:11,233 This is an individual challenge. 636 00:29:11,234 --> 00:29:13,404 I don't know what's left for me down there. 637 00:29:13,539 --> 00:29:15,809 - Whoo! - Shall we? 638 00:29:15,810 --> 00:29:17,713 - Thank you. - That's good. Very good. 639 00:29:17,714 --> 00:29:19,317 Alright, friends. Show time. 640 00:29:21,956 --> 00:29:24,961 First, I just wanna say, really great job, all of you. 641 00:29:25,061 --> 00:29:28,367 The first dish who has earned safety 642 00:29:28,368 --> 00:29:31,540 and starting their individual competition in the middle level 643 00:29:31,541 --> 00:29:32,543 is... 644 00:29:35,082 --> 00:29:36,450 - ...Christian. - Good job. 645 00:29:36,552 --> 00:29:37,821 Thank you, chefs. 646 00:29:37,954 --> 00:29:41,360 Oh my God, that felt good! 647 00:29:41,361 --> 00:29:43,732 It's what happens when I listen. See what happens when I listen?! 648 00:29:43,733 --> 00:29:45,836 - Great job. - Thank you, chefs. 649 00:29:45,837 --> 00:29:48,307 And the next dish who's earned safety is... 650 00:29:52,617 --> 00:29:54,387 - ...Darian. - Thank you, chef. 651 00:29:54,487 --> 00:29:56,859 - Congratulations. - Thank you. Thank you so much. 652 00:29:56,959 --> 00:29:58,895 I can't wait to go and call my wife, 653 00:29:58,896 --> 00:30:01,200 I'm like, "Listen, I'm safe!" 654 00:30:03,973 --> 00:30:07,112 There's also a third dish that earned their spot 655 00:30:07,246 --> 00:30:10,018 to stay in this middle level kitchen. 656 00:30:10,118 --> 00:30:11,756 And that was cooked by... 657 00:30:19,370 --> 00:30:22,142 There's also a third dish that earned their spot 658 00:30:22,276 --> 00:30:24,748 to stay in this middle level kitchen. 659 00:30:27,754 --> 00:30:29,356 And that was cooked by... 660 00:30:30,894 --> 00:30:33,531 ...Connor. 661 00:30:33,532 --> 00:30:35,435 You're staying! 662 00:30:35,569 --> 00:30:40,044 Unbelievable! Just when you think you're down and out 663 00:30:40,045 --> 00:30:43,051 and revvin' up for another one... 664 00:30:43,151 --> 00:30:45,021 - Thank you, chefs. - Thank you. 665 00:30:45,155 --> 00:30:47,927 To my mom, the chutney goddess, like, 666 00:30:47,928 --> 00:30:49,898 thank you for not just making 667 00:30:50,031 --> 00:30:52,904 some basic cranberry sauce on Thanksgiving! 668 00:30:53,004 --> 00:30:56,911 I felt like I was cooking with her today. 669 00:30:56,912 --> 00:30:59,317 Jared, Cole and Danielle, 670 00:30:59,417 --> 00:31:01,554 you're headed to the basement with me. 671 00:31:01,555 --> 00:31:02,924 Yes, chef. 672 00:31:03,057 --> 00:31:06,329 One final shot. Let's go. 673 00:31:06,330 --> 00:31:08,368 I wanna prove to my kids that I am gonna leave it all out there. 674 00:31:08,468 --> 00:31:10,204 You always get back up when you're down. 675 00:31:10,205 --> 00:31:12,042 You never think about that last thing that happened. 676 00:31:12,043 --> 00:31:14,178 Come on. We got this, yes? Heads up. 677 00:31:14,179 --> 00:31:18,187 You recenter, you look forward, and you execute. 678 00:31:18,188 --> 00:31:21,460 Good luck. Go, Jared. Good luck, Danielle and Cole. 679 00:31:21,461 --> 00:31:25,067 I've not been in any elimination cook yet, and I am nervous. 680 00:31:25,068 --> 00:31:27,472 Get organized, okay? 681 00:31:27,607 --> 00:31:30,078 I just need to keep putting one foot in front of the other 682 00:31:30,212 --> 00:31:33,952 and show up and show out because I'm not ready to go home yet. 683 00:31:33,953 --> 00:31:35,856 Twenty minutes, okay? It's gonna go fast. 684 00:31:35,857 --> 00:31:38,128 - Yes. - Sadly, one will cook 685 00:31:38,228 --> 00:31:40,865 for the very last time. Make sure it's not you. 686 00:31:40,866 --> 00:31:43,238 This is it. This is my final opportunity. 687 00:31:43,338 --> 00:31:46,477 - Line up. - I love Cole and I love Jared 688 00:31:46,578 --> 00:31:49,951 but I am staying in this competition. I want this. 689 00:31:53,225 --> 00:31:54,961 I know the ingredients coming down that platform 690 00:31:55,061 --> 00:31:57,132 are not gonna be pretty 691 00:31:57,232 --> 00:32:00,137 so we need to elevate those ingredients. 692 00:32:00,138 --> 00:32:02,009 This is a make-it-or-break-it moment. 693 00:32:02,109 --> 00:32:04,247 The very best of luck to all of you. 694 00:32:04,380 --> 00:32:07,017 Last chance to stay in that competition. Let's go! 695 00:32:07,018 --> 00:32:09,457 - Yes, chef. - Last shot. 696 00:32:09,591 --> 00:32:11,193 On your mark, get set... 697 00:32:14,133 --> 00:32:16,403 ...let's go! Let's go! Let's go! Let's go! 698 00:32:16,404 --> 00:32:19,142 Let's go! Let's go! Let's go! 699 00:32:19,143 --> 00:32:21,849 I see frogs legs, chicken carcass, cod head. 700 00:32:21,982 --> 00:32:25,254 Wait, what?! Frog legs. That's crazy. 701 00:32:25,255 --> 00:32:27,894 I just have to get a good protein. Chicken carcass! 702 00:32:27,994 --> 00:32:30,299 Frogs legs. Really good. 703 00:32:30,399 --> 00:32:34,139 I go for the frog legs and know exactly what to do with them. 704 00:32:34,140 --> 00:32:37,011 I see the cod head, he's saying, "Jared, pick me!" 705 00:32:37,012 --> 00:32:39,315 - I just gotta grab it. - Come on! 706 00:32:39,316 --> 00:32:41,020 Grab, guys. Ten seconds, ladies. 707 00:32:41,154 --> 00:32:42,757 - Danielle, we got to grab, girl. - Yes. 708 00:32:42,890 --> 00:32:44,661 - Let's go. - Oh my gosh. 709 00:32:44,761 --> 00:32:47,198 Quick! Grab! 710 00:32:47,199 --> 00:32:49,170 Yes! Well done, well done, well done. 711 00:32:49,270 --> 00:32:51,407 - Good. - Yes. 712 00:32:51,542 --> 00:32:54,047 We're limited in ingredients. 713 00:32:54,147 --> 00:32:57,051 - We're limited in plateware - I want this. 714 00:32:57,052 --> 00:32:58,890 - You ready? - Yes, chef. 715 00:32:58,990 --> 00:33:01,160 Your 20 minutes start now. Let's go, guys. 716 00:33:01,261 --> 00:33:02,797 Look at her! Look at her. 717 00:33:02,897 --> 00:33:05,603 Game face. Let's go. Whoo! 718 00:33:05,703 --> 00:33:08,039 Right, Danielle, what are you doing with this chicken carcass? 719 00:33:08,040 --> 00:33:09,210 I have this beautiful little guy right here. 720 00:33:09,310 --> 00:33:11,447 I feel like a delicious herby rice, 721 00:33:11,549 --> 00:33:14,219 like lots of herbs and fun. And then I've got mushrooms too. 722 00:33:14,319 --> 00:33:16,322 I immediately think about a little chicken and rice. 723 00:33:16,323 --> 00:33:18,327 I feel like if I could get this guy going on the grill, 724 00:33:18,428 --> 00:33:20,197 he could perhaps cook in 20 minutes. 725 00:33:20,198 --> 00:33:22,067 Good. But if you're gonna cook on the open grill, 726 00:33:22,068 --> 00:33:23,672 - it's gotta go on straight away. - Yes, chef. 727 00:33:25,777 --> 00:33:26,778 Is this hot enough? 728 00:33:30,318 --> 00:33:32,923 The grill? Not nearly hot enough. 729 00:33:32,924 --> 00:33:35,361 That's not gonna... gonna go. 730 00:33:35,362 --> 00:33:37,466 I really am wondering, like, do I have enough time for this? 731 00:33:37,567 --> 00:33:40,471 I'm nervous about Danielle's chicken, though. 732 00:33:40,472 --> 00:33:43,344 - That's not gonna cook. - They got 20 minutes, yo. 733 00:33:43,478 --> 00:33:46,818 To cook chicken fully on the bone in 20 minutes, 734 00:33:46,918 --> 00:33:49,122 you need a miracle. Oh my goodness. 735 00:33:49,123 --> 00:33:51,259 Right, Cole, what did we get? 736 00:33:51,260 --> 00:33:53,632 I got frog legs, chef. I'ma do some fried frog legs. 737 00:33:53,732 --> 00:33:56,905 I'ma do grits, and then make a tomato gravy to go on top, chef. 738 00:33:57,039 --> 00:33:59,476 Love that. And use this fryer to fry those frog legs, yes? 739 00:33:59,611 --> 00:34:02,951 Yes, chef. This is the best grab I've had all day. 740 00:34:03,084 --> 00:34:05,622 I'm completely in my comfort zone, 741 00:34:05,623 --> 00:34:08,761 and I'm making food that's close to my heart. I love frog's legs! 742 00:34:08,762 --> 00:34:10,833 - They are so delicious. - It's like swampy chicken. 743 00:34:10,967 --> 00:34:12,504 Let's go, Cole. Let's go, champ. 744 00:34:12,637 --> 00:34:14,641 - Okay. She's looking focused. - She's a killer but 745 00:34:14,774 --> 00:34:16,377 if she's in the wrong mindset, it affects her heavy. 746 00:34:16,511 --> 00:34:19,116 - Yeah. - I just need to drop these now. 747 00:34:19,216 --> 00:34:22,423 Nobody out-beat me on those top levels but me. 748 00:34:22,524 --> 00:34:24,528 That's what got in my way and I can't let that happen again. 749 00:34:24,661 --> 00:34:27,700 There's no room for mistakes. Because I'm not done yet. 750 00:34:27,701 --> 00:34:29,838 - What did you grab? - Alright, we got cod's head. 751 00:34:29,971 --> 00:34:32,274 We're gonna do a cod's head carbonara. 752 00:34:32,275 --> 00:34:34,380 I got, uh, Parm here. I got the spaghetti noodles. 753 00:34:34,514 --> 00:34:36,384 When I was a lunch lady and I was making pasta, 754 00:34:36,518 --> 00:34:38,387 I did a lot of Cacio e Pepe for the kids at school. 755 00:34:38,388 --> 00:34:40,559 They absolutely loved it. 756 00:34:40,560 --> 00:34:42,530 And carbonara is like the cousin to Cacio e Pepe 757 00:34:42,630 --> 00:34:45,569 so there's some good inspiration going into this dish. 758 00:34:45,669 --> 00:34:48,406 And these cod joints here, this is money here. 759 00:34:48,407 --> 00:34:51,313 Cut off the fins, yeah? There's a little cheek in there as well. 760 00:34:51,314 --> 00:34:54,186 Gonna sauté them, finish 'em with a little brown butter herb. 761 00:34:54,286 --> 00:34:56,156 It's time to lay it all out there, right? 762 00:34:56,157 --> 00:34:58,028 I'm here for my family. I'm here for my kids. 763 00:34:58,128 --> 00:35:01,166 And I would be a fool not to drain myself 764 00:35:01,167 --> 00:35:04,674 and give it every single thing I have inside me. 765 00:35:04,808 --> 00:35:07,311 Guys, we're halfway. Ten minutes down! Ten minutes to go, yes? 766 00:35:07,312 --> 00:35:09,415 Come on. Start moving. 767 00:35:09,416 --> 00:35:11,453 I start on the chimichurri... Come on-- 768 00:35:13,424 --> 00:35:16,463 Chicken, rice, Peruvian sauce. Feels cohesive. 769 00:35:16,464 --> 00:35:18,936 If the chicken can cook properly, I've got this. 770 00:35:19,036 --> 00:35:20,806 Come on, baby. 771 00:35:20,807 --> 00:35:24,179 Whoo! Here we go. 772 00:35:24,180 --> 00:35:27,452 Let's go, guys. We got this. Come on 773 00:35:27,587 --> 00:35:31,459 Chef, can you taste my grits? I think they're a little salty. 774 00:35:31,460 --> 00:35:34,332 - They are, a little. - I need to fix this right now. 775 00:35:34,333 --> 00:35:36,236 I will not go home because of salty grits. 776 00:35:36,237 --> 00:35:37,907 Butter. 777 00:35:37,908 --> 00:35:41,180 - Butter? - Uh-hum. 778 00:35:41,280 --> 00:35:43,318 We are down to our final five minutes. 779 00:35:43,418 --> 00:35:45,689 Okay, spaghetti drained. Nice. 780 00:35:48,461 --> 00:35:51,802 Don't look at me. Taste that one more time. 781 00:35:51,902 --> 00:35:53,337 It's not cooked. 782 00:35:53,471 --> 00:35:56,376 - Yeah. - Yeah? 783 00:35:56,377 --> 00:35:58,882 He's going back in with the pasta, guys. 784 00:35:58,883 --> 00:36:02,522 Oh, no! The last thing you need is uncooked pasta. 785 00:36:02,523 --> 00:36:04,528 - Yeah. - My spot in this competition 786 00:36:04,628 --> 00:36:06,865 rides on this pasta being done perfectly. 787 00:36:08,367 --> 00:36:10,071 Okay. Right, bring it home. 788 00:36:10,072 --> 00:36:12,844 Okay. Three minutes to go, yeah? 789 00:36:12,944 --> 00:36:15,348 - You gotta go. - Ooh. 790 00:36:15,448 --> 00:36:17,386 Keep that all the way to the very end. 791 00:36:17,486 --> 00:36:20,257 There's a real possibility when 20 minutes is up 792 00:36:20,258 --> 00:36:22,261 that this chicken could be raw at the bone. 793 00:36:22,262 --> 00:36:24,398 Last two minutes, guys, yes? Plating now. 794 00:36:24,399 --> 00:36:27,004 Bring it home please. 795 00:36:27,005 --> 00:36:28,340 Jared, get on the plate. 796 00:36:29,410 --> 00:36:31,680 Sixty seconds to go! 797 00:36:31,681 --> 00:36:34,253 I have to stay here. I need to stay here. 798 00:36:34,386 --> 00:36:37,560 I've absolutely come too far. My family's at home. 799 00:36:37,661 --> 00:36:42,436 So much sacrifice went into me to be able to even get here. 800 00:36:42,537 --> 00:36:44,574 - Now! We've gotta go! - I can't go home. 801 00:36:51,086 --> 00:36:53,157 Thirty seconds to go! 802 00:36:53,158 --> 00:36:54,894 Ooh! My goodness. Come on, baby. 803 00:36:54,994 --> 00:36:56,998 Come on, Danielle. Come on! 804 00:36:57,132 --> 00:36:59,402 Get it on the plate. 805 00:36:59,503 --> 00:37:01,307 Twenty seconds. Fish on there now, Jared. Let's go. 806 00:37:03,778 --> 00:37:06,283 - Oh my God, quit touching it! - Just put 'em in there! 807 00:37:06,417 --> 00:37:08,154 Come on, guys. Final push. 808 00:37:08,288 --> 00:37:11,193 Five, four, three, 809 00:37:11,293 --> 00:37:13,298 two, one. And stop cooking! 810 00:37:13,398 --> 00:37:16,203 Well done! Man! 811 00:37:16,204 --> 00:37:19,175 Oh my goodness me! Come here, you! 812 00:37:19,176 --> 00:37:21,680 You gave it your best, you know that? 813 00:37:21,681 --> 00:37:23,283 - Yeah. - You gave it your best! Come on! 814 00:37:25,455 --> 00:37:27,459 Nyesha, Richard, welcome back. 815 00:37:27,560 --> 00:37:30,463 What an incredible 20 minutes that was. 816 00:37:30,464 --> 00:37:34,306 You gave everything you've got into these three dishes. 817 00:37:34,440 --> 00:37:36,476 - Shall we start? - Yes, please. 818 00:37:36,477 --> 00:37:39,618 This is Cole's dish. French-inspired Frog's Legs 819 00:37:39,718 --> 00:37:43,090 dredged buttermilk marinade, seasoned over grits, 820 00:37:43,091 --> 00:37:45,060 and a Creole tomato stew. 821 00:37:48,367 --> 00:37:50,071 Really, really smart. You know, southern food. 822 00:37:50,171 --> 00:37:51,740 It's little bit of the bayou 823 00:37:51,741 --> 00:37:53,846 but the polenta is buttery and delicious. 824 00:37:53,946 --> 00:37:56,350 Frog's legs are cooked well and the gravy is great. 825 00:37:56,450 --> 00:37:59,456 I'm... tasting joy. This is a delicious dish. 826 00:37:59,591 --> 00:38:03,363 Every component of the dish is spot-on. 827 00:38:03,364 --> 00:38:06,504 The mentors' comments are heartwarming. 828 00:38:06,505 --> 00:38:09,208 I think I could be safe but also these other two chefs 829 00:38:09,209 --> 00:38:11,380 cooked their asses off. 830 00:38:11,480 --> 00:38:14,821 Next up, this is Jared's Crispy Cod Cheek Carbonara 831 00:38:14,954 --> 00:38:16,223 finished with a raw egg. 832 00:38:19,496 --> 00:38:22,870 Another really, really soundly-executed dish, 833 00:38:22,971 --> 00:38:24,607 it's "Cod-onara!" 834 00:38:24,707 --> 00:38:27,747 You know it's creamy. It's salty. It's delicious. 835 00:38:27,847 --> 00:38:30,752 So smart to use the cod cheek - the best part of that head - 836 00:38:30,753 --> 00:38:33,524 and I love the richness that's coming from that egg yolk. 837 00:38:33,525 --> 00:38:35,796 Really fun moment to make the dish interactive. 838 00:38:35,896 --> 00:38:37,766 Clever dish. Playing to your strengths. 839 00:38:37,900 --> 00:38:39,838 I think the pasta's cooked beautifully. 840 00:38:39,938 --> 00:38:42,042 Well done. 841 00:38:42,142 --> 00:38:46,116 Last up, this is Danielle's take on a Peruvian-style Chicken Rice 842 00:38:46,250 --> 00:38:48,153 and a herb sauce. 843 00:38:50,425 --> 00:38:52,730 Is the chicken cooked? 844 00:38:59,209 --> 00:39:00,478 Yeah. 845 00:39:04,386 --> 00:39:06,524 Chicken is delicious. Caramelized, roasted. 846 00:39:06,525 --> 00:39:08,528 Everything you want. Um, I'm still shocked. 847 00:39:08,529 --> 00:39:10,799 Twenty minutes - it's cooked beautifully. 848 00:39:10,933 --> 00:39:13,271 Yeah. The rice is flavorful, 849 00:39:13,371 --> 00:39:15,542 and that sauce is pretty magic right there. 850 00:39:15,543 --> 00:39:17,680 It's got, like, mojo vibes. I like it. 851 00:39:17,780 --> 00:39:21,320 I cooked with my heart and soul. This was me to a tee, 852 00:39:21,421 --> 00:39:23,056 and I'm so proud. 853 00:39:23,057 --> 00:39:25,595 I am blown away. 854 00:39:25,596 --> 00:39:27,866 We've got a very important decision to make. 855 00:39:27,867 --> 00:39:30,706 Have a chat amongst yourselves. Excuse us please. 856 00:39:30,806 --> 00:39:32,677 - All we got, guys. - You guys did a really good job. 857 00:39:32,810 --> 00:39:35,146 - Well done out there. - Wow. 858 00:39:35,147 --> 00:39:36,983 So, three incredible dishes. 859 00:39:36,984 --> 00:39:39,657 They're all cooking for survival, and you can taste it. 860 00:39:42,596 --> 00:39:44,834 - Oh, that's cool! - We have to separate one dish 861 00:39:44,934 --> 00:39:47,205 from those three, that is sadly leaving tonight. 862 00:39:47,305 --> 00:39:49,710 It's a tough one, guys. 863 00:39:49,711 --> 00:39:51,713 - Twenty minutes was crazy! - Crazy. 864 00:39:51,714 --> 00:39:53,316 - Shall we? - Yeah. 865 00:39:56,123 --> 00:40:00,098 We have three good dishes. Let's get that absolutely clear. 866 00:40:00,198 --> 00:40:02,201 It's down to the details. 867 00:40:04,808 --> 00:40:06,444 The chef who's leaving us tonight... 868 00:40:10,017 --> 00:40:11,186 ...is... 869 00:40:15,161 --> 00:40:17,332 ...Jared. 870 00:40:23,344 --> 00:40:25,113 Oh, big guy. It was a great run, man. 871 00:40:25,114 --> 00:40:27,386 This is a blow, 872 00:40:27,486 --> 00:40:29,924 and it wasn't anything wrong. 873 00:40:29,925 --> 00:40:33,797 It was what you had to go up against. 874 00:40:33,798 --> 00:40:36,503 For someone who's already had such a successful career, 875 00:40:36,504 --> 00:40:41,514 for you to rise the way you did... unbelievable. 876 00:40:41,614 --> 00:40:43,484 I'll be honest, though, you did have the advantage 877 00:40:43,619 --> 00:40:46,524 over every other contestant with the grab! Okay? 878 00:40:46,624 --> 00:40:48,894 Yeah, I mean, Jared, dude, I just want you to know 879 00:40:48,895 --> 00:40:51,500 that you're an incredible teammate, man. You inspired me. 880 00:40:51,634 --> 00:40:54,540 You did your three kids back home incredibly proud. 881 00:40:54,640 --> 00:40:57,780 You did all of the kids at school really proud, dude, 882 00:40:57,880 --> 00:40:59,383 and I just wanna let you know I'll block for you 883 00:40:59,517 --> 00:41:01,553 any day you want, brother. 884 00:41:01,554 --> 00:41:03,925 Eh, I appreciate it. I feel like it was Coach Blais! 885 00:41:04,059 --> 00:41:06,698 It was a joy. And I'm filled with gratitude to be 886 00:41:06,798 --> 00:41:10,538 standing here, and just honored to be a part of this competition 887 00:41:10,539 --> 00:41:13,410 and be amongst cooks and chefs like yourselves. 888 00:41:13,411 --> 00:41:15,815 You know, I've done some things 889 00:41:15,816 --> 00:41:18,187 that feel like it's the opportunity of a lifetime 890 00:41:18,321 --> 00:41:20,826 but this really feels like it is one of those opportunities 891 00:41:20,926 --> 00:41:23,430 of a lifetime. And I loved every second of it. 892 00:41:23,431 --> 00:41:25,401 We're gonna miss you, bud. 893 00:41:25,501 --> 00:41:27,707 Please say goodbye to your fellow chefs. 894 00:41:27,807 --> 00:41:30,444 - Good luck. Good luck. - Good job. 895 00:41:30,445 --> 00:41:32,850 He's just the best, man. 896 00:41:32,950 --> 00:41:36,724 - Big guy! We love you, man. - Yeah, we love you, Big J. 897 00:41:36,825 --> 00:41:39,730 I started over 100 games in my career, 898 00:41:39,731 --> 00:41:43,003 taken some L's along the way. A lot of wins too but... 899 00:41:43,004 --> 00:41:46,977 it seems like the lessons that you learn from those losses... 900 00:41:46,978 --> 00:41:49,818 help you move forward even more than those wins. 901 00:41:49,951 --> 00:41:52,120 You're gettin' me emotional, dude. 902 00:41:52,121 --> 00:41:54,961 - Team Blais, baby! - Be proud, man. Be proud, dude. 903 00:41:55,061 --> 00:41:57,464 I came into this as a former NFL player... 904 00:41:57,465 --> 00:41:59,871 - Go get 'em! - ...a former lunch lady, 905 00:41:59,971 --> 00:42:01,774 and now I feel like I'm leaving it a chef. 906 00:42:04,681 --> 00:42:07,886 Well done, you two! Come on! 907 00:42:07,987 --> 00:42:10,458 - Way to fight, all day long. - You cooked three times today. 908 00:42:10,559 --> 00:42:12,228 - That's an advantage. - Absolutely. 909 00:42:12,328 --> 00:42:14,131 It's made you both better. 910 00:42:14,132 --> 00:42:16,638 Next time we see you, I want you to be careful... 911 00:42:16,738 --> 00:42:19,109 - Okay. - ...'cos you may find yourselves 912 00:42:19,243 --> 00:42:23,852 in hot water, and honestly, you've gotta use your noodle. 913 00:42:23,953 --> 00:42:25,989 - Good night. Let's go. - Okay! 914 00:42:26,090 --> 00:42:27,593 - Congratulations, you two. - Thank you. 915 00:42:27,727 --> 00:42:29,597 - Good job. - Thank you, chef. 916 00:42:29,730 --> 00:42:33,104 - Let's go! - Baby girl! 917 00:42:33,204 --> 00:42:34,239 Good job! 918 00:42:38,615 --> 00:42:41,487 Next time on Next Level Chef. 919 00:42:41,588 --> 00:42:44,158 One of the oldest foods in existence - noodles! 920 00:42:44,159 --> 00:42:47,031 Say noods please! Not those kind but say noods! 921 00:42:47,032 --> 00:42:48,535 - What do you think? - I haven't cooked duck yet, 922 00:42:48,635 --> 00:42:49,904 you been grabbing all the ducks! 923 00:42:50,037 --> 00:42:51,607 I'm taking the duck. 924 00:42:51,608 --> 00:42:54,178 - Whoo! - That's what we're doing now?! 925 00:42:54,279 --> 00:42:57,018 Tongue is approaching? Holy crap! Was on my bingo card. No. 926 00:42:57,118 --> 00:42:59,388 Don't cry. Don't cry. Don't cry. 927 00:42:59,389 --> 00:43:01,928 This is hard. 928 00:43:02,028 --> 00:43:04,666 That might be the most memorable dish of the season for me. 929 00:43:04,667 --> 00:43:07,371 I thought the shrimp was a miss. 930 00:43:07,372 --> 00:43:08,842 Wow.