1 00:00:01,102 --> 00:00:03,173 (RICHARD, VO) Previously on Next Level Chef... 2 00:00:03,207 --> 00:00:05,144 Welcome to the Next Level stadium. 3 00:00:05,211 --> 00:00:07,148 (BLOWS WHISTLE) Are you kidding me?! 4 00:00:07,215 --> 00:00:09,352 -(LAUGHTER) -(DARIAN, HOLLERING) Goal! 5 00:00:09,452 --> 00:00:11,791 (NYESHA) A World Cup fusion dish. 6 00:00:11,891 --> 00:00:13,827 England, Germany, and Brazil. 7 00:00:13,928 --> 00:00:15,464 Flavors of Mexico. 8 00:00:15,565 --> 00:00:17,201 (ANDY) What can we do with Canada? (BLEEP) 9 00:00:17,301 --> 00:00:19,606 That was a terrible decision! 10 00:00:19,639 --> 00:00:24,082 The chefs heading into the elimination are Cole and Andy. 11 00:00:24,115 --> 00:00:25,117 -Oh, (BLEEP)! -What's the matter? 12 00:00:25,217 --> 00:00:27,488 That wasn't on. 13 00:00:27,589 --> 00:00:29,793 The dish I'm sending home is gonna be the lamb 14 00:00:29,860 --> 00:00:31,597 with the pistachios. 15 00:00:31,697 --> 00:00:33,801 -(RICHARD) Andy. -(CLAPPING) 16 00:00:33,867 --> 00:00:34,904 (GORDON, VO) And tonight... 17 00:00:34,970 --> 00:00:36,106 For the first time ever, 18 00:00:36,206 --> 00:00:37,976 the protein you pick 19 00:00:38,076 --> 00:00:40,047 will be a surprise. 20 00:00:40,114 --> 00:00:43,087 (SHRIEKING) Are you kidding me?! 21 00:00:43,120 --> 00:00:44,957 Gotta get that fish in the pan, Cole. 22 00:00:45,057 --> 00:00:47,529 -(BLEEP) -(GORDON) You okay? 23 00:00:47,629 --> 00:00:50,000 (RICHARD) You guys are giving me an absolute heart attack. 24 00:00:50,100 --> 00:00:51,536 (HI-ENERGY ROCK MUSIC) 25 00:01:03,092 --> 00:01:06,098 (VALIANT MUSIC) 26 00:01:06,165 --> 00:01:07,502 -Here they are. -(CONNOR) Let's go. 27 00:01:07,569 --> 00:01:09,071 -(CLAPPING) -(CONNOR WHOOPING) 28 00:01:09,138 --> 00:01:10,942 Welcome to... 29 00:01:11,009 --> 00:01:13,246 the semi-finals. Come on! 30 00:01:13,346 --> 00:01:15,150 -(CLAPPING) -(COLE) Woo! Okay, let's go. 31 00:01:15,250 --> 00:01:17,756 Semi-finals. Wha'? Wup, wup! 32 00:01:17,856 --> 00:01:20,027 A new day, a new cook 33 00:01:20,127 --> 00:01:22,799 to get in that final three, baby! 34 00:01:22,833 --> 00:01:25,237 Honestly, you're so deserving, all four of you, to be here. 35 00:01:25,304 --> 00:01:28,043 But it's anyone's game. It's that close. 36 00:01:28,143 --> 00:01:30,715 Cole, you cook with such emotion. 37 00:01:30,815 --> 00:01:33,587 And we can taste that. Where does that come from? 38 00:01:33,687 --> 00:01:36,393 It comes from always having to dig deep in myself, chef. 39 00:01:36,459 --> 00:01:39,165 I've had to be there for myself, be my support. 40 00:01:39,265 --> 00:01:40,568 If you don't have anywhere to put those emotions 41 00:01:40,602 --> 00:01:42,104 a good place to put them is in food. 42 00:01:42,171 --> 00:01:44,275 So, this means everything to me. 43 00:01:44,308 --> 00:01:47,314 Beautiful. Connor, how are you feeling? 44 00:01:47,414 --> 00:01:50,453 I think about dropping out of school and wondering what path 45 00:01:50,554 --> 00:01:53,326 could even give me light and hope in this life. 46 00:01:53,427 --> 00:01:55,899 And finding food and having self-confidence through that. 47 00:01:55,999 --> 00:01:58,403 I'm just literally taken aback. 48 00:01:58,469 --> 00:02:01,209 Love that. Gabrielle, you cook with such confidence. 49 00:02:01,309 --> 00:02:04,315 -It's the energy. -That energy that I bring 50 00:02:04,415 --> 00:02:08,422 is just my everyday joy of being able to share what I love. 51 00:02:08,489 --> 00:02:12,665 And cooking for others is a really intimate form of love. 52 00:02:12,699 --> 00:02:14,770 I live for that. 53 00:02:14,870 --> 00:02:18,744 Darian, what people fuel your passion for competition? 54 00:02:18,845 --> 00:02:20,748 I always have my mom in the back of my head when I'm cooking. 55 00:02:20,848 --> 00:02:23,453 Now listen, this is my drive, it's my motivation. 56 00:02:23,486 --> 00:02:25,592 A single mom with six kids. 57 00:02:25,625 --> 00:02:27,360 I just want to make my mom proud every day. 58 00:02:27,461 --> 00:02:29,365 My wife is a big supporter of me, too. 59 00:02:29,465 --> 00:02:31,737 Whatever I do, she's always there supporting me. 60 00:02:31,837 --> 00:02:33,240 I just feel great to have those people in my background 61 00:02:33,340 --> 00:02:35,344 I'm cooking for everyday. 62 00:02:35,444 --> 00:02:38,249 Right. Are you ready for your final big challenge? 63 00:02:38,350 --> 00:02:40,521 -(CHEFS) Yes, chef. -To get yourself 64 00:02:40,622 --> 00:02:43,059 in to that grand finale, listen up. 65 00:02:43,126 --> 00:02:45,598 -It's big. -Whoo. 66 00:02:45,665 --> 00:02:47,401 Every single dish you've cooked in this competition 67 00:02:47,502 --> 00:02:50,106 has led you to where you are now. 68 00:02:50,206 --> 00:02:51,944 You've pivoted brilliantly. 69 00:02:51,977 --> 00:02:54,048 You've adapted daily. 70 00:02:54,115 --> 00:02:55,818 And you've really cooked outside 71 00:02:55,918 --> 00:02:58,389 -your comfort zones. -Yes, chef. 72 00:02:58,490 --> 00:03:02,131 But, today's challenge is all about you and your legacy. 73 00:03:02,231 --> 00:03:04,536 Oh, I like that. 74 00:03:04,637 --> 00:03:06,272 You'll have 30 minutes to create a dish 75 00:03:06,372 --> 00:03:09,513 -that defines you, as a chef. -Whew. 76 00:03:09,613 --> 00:03:12,351 A dish that you'd want to be remembered by. 77 00:03:12,417 --> 00:03:15,223 Let us understand who you are, put it on that plate. 78 00:03:15,290 --> 00:03:16,961 That's what's gonna get you to the finale. 79 00:03:17,027 --> 00:03:19,031 -Yes, chef. -(GORDON) But... 80 00:03:19,131 --> 00:03:20,033 because this is your final test... 81 00:03:20,133 --> 00:03:21,937 (DRAMATIC BEAT) 82 00:03:22,004 --> 00:03:23,140 ..come on, you know us by now, 83 00:03:23,240 --> 00:03:25,545 we are not gonna make this easy. 84 00:03:25,645 --> 00:03:29,018 -For the first time ever... -Wow. For the first time. 85 00:03:29,118 --> 00:03:30,453 ..the protein you pick... 86 00:03:32,425 --> 00:03:33,961 will be a surprise. 87 00:03:37,401 --> 00:03:39,506 On that platform will be five domes. 88 00:03:39,573 --> 00:03:42,578 Under each is an amazing protein. 89 00:03:42,679 --> 00:03:46,553 You will choose a dome without knowing what's underneath it... 90 00:03:46,654 --> 00:03:49,291 -Come on. -..and you'll need to cook 91 00:03:49,391 --> 00:03:52,431 -with whatever you grab. -(BLOWS RASPBERRY) 92 00:03:52,532 --> 00:03:55,638 If you look at my track record, it's been consistency, 93 00:03:55,704 --> 00:03:58,042 treating the stars of my dishes with the utmost care. 94 00:03:58,142 --> 00:03:59,579 If I can do that today, 95 00:03:59,679 --> 00:04:01,583 you're gonna see me in the finale. 96 00:04:01,683 --> 00:04:04,188 Once you unveil one, there is no turning back. 97 00:04:04,288 --> 00:04:06,292 -Understood? -(CHEFS) Yes, chef. 98 00:04:06,392 --> 00:04:08,564 Listen, what the four of you need to remember, 99 00:04:08,597 --> 00:04:11,737 most importantly, is that at the end of today's challenge 100 00:04:11,837 --> 00:04:15,578 the two best dishes will secure their place 101 00:04:15,678 --> 00:04:18,951 -in the grand finale. -Let's go. 102 00:04:19,018 --> 00:04:21,724 The remaining two chefs, you'll be battling it out 103 00:04:21,824 --> 00:04:25,430 in the elimination cook-off for that final spot. 104 00:04:25,497 --> 00:04:27,502 -(CHEFS) Yes, chef. -(SHARP EXHALE) 105 00:04:27,602 --> 00:04:30,207 You know, I'm always a competitive person, but... 106 00:04:30,307 --> 00:04:33,313 right now it's like turn it up to the max. 107 00:04:33,413 --> 00:04:35,751 Winning is the only option here. 108 00:04:35,852 --> 00:04:37,856 Alright Darian, based on your performance last time 'round 109 00:04:37,956 --> 00:04:41,329 you have that top kitchen all to yourself. 110 00:04:41,429 --> 00:04:43,768 -You guys are jealous, huh? -(LAUGHTER) 111 00:04:43,868 --> 00:04:46,906 But before we get up there, it's time to decide 112 00:04:47,007 --> 00:04:49,813 what you're gonna do with that final Time Token of the season. 113 00:04:49,846 --> 00:04:51,617 Ten seconds. 114 00:04:51,717 --> 00:04:54,255 Do you take it... away from somebody? 115 00:04:54,355 --> 00:04:57,629 Or do you have it for yourself? 116 00:04:57,729 --> 00:04:59,498 I've been thinking about it, chef. 117 00:04:59,533 --> 00:05:01,001 Without a doubt... 118 00:05:03,741 --> 00:05:06,580 -I'm gonna take it for myself. -Smart. 119 00:05:06,647 --> 00:05:09,986 I'm not gonna be able to see what the protein is 120 00:05:10,053 --> 00:05:13,459 so I want to make sure if I get something I don't really want 121 00:05:13,527 --> 00:05:16,933 I have that extra 10 seconds to really think 122 00:05:17,034 --> 00:05:20,407 and build this dish, because this dish has to be legendary. 123 00:05:20,508 --> 00:05:22,545 Can I look in a few? Nah... 124 00:05:22,645 --> 00:05:24,381 -(LAUGHTER) -No, you can't look under a few. 125 00:05:24,481 --> 00:05:27,254 You can look under one, and one only. Let's go. 126 00:05:27,354 --> 00:05:28,557 Thank you, chef. Appreciate you. 127 00:05:28,658 --> 00:05:30,528 Thank you very much and good luck, bud. 128 00:05:30,628 --> 00:05:34,401 Head to the elevator and I will meet you there 129 00:05:34,434 --> 00:05:36,272 shortly, yes? Together, you and I, man. 130 00:05:36,372 --> 00:05:37,542 -Let's go. -(GORDON) Let's go. 131 00:05:37,642 --> 00:05:38,477 Good luck, Darian. Lock in, dude. 132 00:05:38,544 --> 00:05:40,614 Yes, chef. (CHUCKLES) 133 00:05:40,714 --> 00:05:42,484 (ROCK MUSIC) 134 00:05:42,552 --> 00:05:44,689 (DRAMATIC BEATS) (ELEVATOR HUMS, PINGS) 135 00:05:46,125 --> 00:05:48,496 Ha-ha! 136 00:05:48,564 --> 00:05:51,135 I don't have to run for a station, it's just me. 137 00:05:51,169 --> 00:05:52,037 I earned this. 138 00:05:53,306 --> 00:05:54,442 Woo! 139 00:05:54,543 --> 00:05:56,178 (ELEVATOR PINGS) 140 00:05:56,279 --> 00:05:58,115 (GABRIELLE) Vibes. 141 00:05:58,182 --> 00:05:59,418 (CONNOR) Exquisite vibes, come on! 142 00:05:59,452 --> 00:06:00,588 Oh, it's gonna be some wild (BLEEP). 143 00:06:00,688 --> 00:06:03,460 -Yeah. -Get ready for it. 144 00:06:03,561 --> 00:06:05,030 Let's go, Cole. (COMMAND VOICE) You got this! 145 00:06:05,130 --> 00:06:06,667 (ELEVATOR PINGS) 146 00:06:06,733 --> 00:06:08,671 This is such a dream come true, 147 00:06:08,704 --> 00:06:10,641 getting a one-on-one experience with Chef Arrington. 148 00:06:10,708 --> 00:06:12,545 I've admired her since before 149 00:06:12,579 --> 00:06:14,582 I even came into this competition. 150 00:06:14,682 --> 00:06:16,418 She shows so much grit, so much strength, 151 00:06:16,452 --> 00:06:18,690 and so much resilience herself. 152 00:06:18,724 --> 00:06:21,663 I'm really excited to see what magic I can cook up 153 00:06:21,730 --> 00:06:23,801 down here under her guidance. 154 00:06:23,867 --> 00:06:27,308 -(ELEVATOR HUMS, PINGS) -(GORDON) Come on, let's go! 155 00:06:27,408 --> 00:06:28,544 -Let's go Cole, you got this. -Thanks, chef! 156 00:06:28,610 --> 00:06:29,579 -Come on, girl! -Hey, chef. 157 00:06:29,612 --> 00:06:31,617 Hey. How you feeling? 158 00:06:31,717 --> 00:06:33,687 -I'm excited. -Amazing! Me, too. 159 00:06:33,754 --> 00:06:35,558 I've been waiting for this moment to cook with you. 160 00:06:35,624 --> 00:06:37,762 -I'm so excited! -Talk to me about your strategy 161 00:06:37,863 --> 00:06:39,431 and how you're putting that intention 162 00:06:39,498 --> 00:06:41,102 into your dish and storytelling. 163 00:06:41,169 --> 00:06:43,874 I'm telling a story of resilience on that plate. 164 00:06:43,975 --> 00:06:45,678 That's what I want to show, no matter what you go through 165 00:06:45,745 --> 00:06:47,549 you can always get through it. 166 00:06:47,616 --> 00:06:49,686 And that's what we want from you today, right? 167 00:06:49,753 --> 00:06:51,856 To see who you are. All that resilience. All that grit. 168 00:06:51,957 --> 00:06:54,595 -Thank you, chef. -(ELEVATOR PINGS) 169 00:06:54,629 --> 00:06:56,566 -(RICHARD) Alright, let's go. -Good luck, guys. 170 00:06:56,633 --> 00:06:58,370 What's going on? Gabrielle, Connor, doing good? 171 00:06:58,470 --> 00:06:59,906 -Let's go! -Hi, chef. 172 00:07:00,006 --> 00:07:02,010 Alright, welcome. Good to see you again. 173 00:07:02,044 --> 00:07:04,783 This one's interesting 'cause the story is yours to write. 174 00:07:04,883 --> 00:07:07,020 You worked so hard to get to this point. 175 00:07:07,054 --> 00:07:08,890 Just promise me one thing, that you're gonna push 176 00:07:08,924 --> 00:07:11,362 -all the way to the end. -Yes, chef. 177 00:07:11,462 --> 00:07:12,899 We're not gonna leave one second left. 178 00:07:12,932 --> 00:07:14,502 -No, chef. -We don't wanna walk out of here 179 00:07:14,602 --> 00:07:16,740 thinking like, "Oh, I didn't do this." 180 00:07:16,774 --> 00:07:18,911 Because I know it - even me many, many, many years later - 181 00:07:19,011 --> 00:07:21,617 as a competitor it'll haunt you. No haunting nightmares. 182 00:07:21,717 --> 00:07:24,789 -Hell no, chef. -No, thank you. 183 00:07:24,889 --> 00:07:26,192 -(ELEVATOR PINGS) -(GORDON) There he is. 184 00:07:26,258 --> 00:07:27,596 My man. Let's do this. 185 00:07:27,662 --> 00:07:28,897 -You good, bud? -Yes, chef. 186 00:07:28,997 --> 00:07:30,501 -How you feeling? -Appreciate it. 187 00:07:30,534 --> 00:07:31,670 -I feel great, man. -Right, uh... 188 00:07:31,770 --> 00:07:33,907 This is it. One cook, 30 minutes. 189 00:07:34,008 --> 00:07:36,045 That's what stands between you and getting into the finale. 190 00:07:36,145 --> 00:07:38,684 It's tough because underneath us we got three serious competitors 191 00:07:38,784 --> 00:07:40,655 -that are hungry for that final. -Yes, chef. 192 00:07:40,755 --> 00:07:42,424 What're you hoping for down there? 193 00:07:42,525 --> 00:07:43,961 I was hoping for a nice filet first choice. 194 00:07:44,061 --> 00:07:45,765 Filet would be a dream. You ready? Line up, bud. 195 00:07:45,831 --> 00:07:48,202 -Yes, chef. -(PLATFORM HUMMING) 196 00:07:48,302 --> 00:07:51,510 One cook away to get yourself in the grand finale, yes? 197 00:07:51,610 --> 00:07:53,412 -Yes, chef. -Platform's here. 198 00:07:53,514 --> 00:07:54,682 -(PLATFORM BLEEPS) -Let's go, my man! 199 00:07:54,783 --> 00:07:57,087 -(URGENT MUSIC) -Where are you going? 200 00:07:57,187 --> 00:07:58,791 They're gonna be playing some mind game with me. 201 00:07:58,824 --> 00:08:00,293 I'm just gonna pick a random one, 202 00:08:00,393 --> 00:08:02,832 off to the side. 203 00:08:04,268 --> 00:08:05,270 (GORDON) Look at that! 204 00:08:05,370 --> 00:08:07,809 -Ooh! (LAUGHS) -(BLEEP) 205 00:08:07,842 --> 00:08:09,713 (SHRIEKING) Are you kidding me?! 206 00:08:09,813 --> 00:08:12,952 Oh, my goodness me. You got it! Truffle there. 207 00:08:13,052 --> 00:08:15,558 -Ooh, yes! -The black truffle. Yes. 208 00:08:15,658 --> 00:08:17,729 Truffles on this bad boy? I'm taking that. 209 00:08:17,829 --> 00:08:19,566 Potatoes you got? Five seconds. 210 00:08:19,666 --> 00:08:21,536 I cook the best steak au poivre. 211 00:08:21,603 --> 00:08:23,439 Shallots... It's my kid's favorite, 212 00:08:23,540 --> 00:08:25,443 my wife and my mom. Broccoli... 213 00:08:25,544 --> 00:08:27,014 Oh, my Lord. Bourbon! 214 00:08:27,047 --> 00:08:29,285 Yo. 215 00:08:29,385 --> 00:08:30,721 -Ooh. -Look at that! You good? 216 00:08:30,821 --> 00:08:32,959 Yes, chef. Looking good. 217 00:08:33,059 --> 00:08:34,295 -Straight outta the gate! -(HOLLERING) Woo-eee! 218 00:08:34,395 --> 00:08:35,698 (LAUGHTER) 219 00:08:35,731 --> 00:08:37,836 (RICHARD) And... we're off! 220 00:08:37,936 --> 00:08:40,941 What protein are you gonna grab? A pork chop? 221 00:08:41,008 --> 00:08:42,712 When I'm thinkin' about my legacy 222 00:08:42,812 --> 00:08:45,751 I'm not really thinkin' pork chop, but... 223 00:08:45,852 --> 00:08:48,222 -gonna have to make it work. -Okay, let's grab vegetables. 224 00:08:48,289 --> 00:08:50,961 I'm grabbing fennel and chilies and baby carrots. 225 00:08:51,028 --> 00:08:53,867 I'm hoping to see some little taste of Mexico 226 00:08:53,967 --> 00:08:56,004 but nobody's thinkin' pork chop when they think of Mexico. 227 00:08:56,104 --> 00:08:58,677 Where's the potatoes? I'm kinda all over the place. 228 00:08:58,744 --> 00:09:00,046 What protein are you gonna grab? 229 00:09:00,146 --> 00:09:01,616 Pristine. 230 00:09:01,717 --> 00:09:03,486 Can you get that back to the station? 231 00:09:03,587 --> 00:09:05,156 -Oh! -(THUD) 232 00:09:05,223 --> 00:09:06,593 Send me more stuff! 233 00:09:06,694 --> 00:09:08,830 A lobster claw. A gift from the gods! 234 00:09:08,897 --> 00:09:12,037 Oh, my God. I didn't even know what fell 235 00:09:12,137 --> 00:09:14,876 until I really looked at it. That's half my dish. 236 00:09:14,909 --> 00:09:17,581 Pasta over here, Gabrielle. Caviar over here. 237 00:09:17,648 --> 00:09:19,753 -Ten seconds, let's go, okay? -Oh, (BLEEP)! 238 00:09:19,786 --> 00:09:22,758 Citrus is the one thing, 239 00:09:22,792 --> 00:09:24,896 for sure, I know I need 'cause I have seafood. 240 00:09:24,929 --> 00:09:26,399 You got sweet potatoes, you have celery root. 241 00:09:26,499 --> 00:09:27,936 That's a good purée. 242 00:09:28,036 --> 00:09:30,508 (LAUGHING) Where Are the lemons? My God! 243 00:09:30,608 --> 00:09:32,043 -(PLATFORM HUMMING) -Grab it or regret it. 244 00:09:32,143 --> 00:09:33,714 -You got it? -Careful, careful, careful! 245 00:09:33,781 --> 00:09:35,751 It's all you, baby. 246 00:09:35,785 --> 00:09:37,120 -Alright. -You got one and two. 247 00:09:37,187 --> 00:09:38,489 Which one are you gonna choose, right or left? 248 00:09:38,523 --> 00:09:40,628 (COLE SIGHS) 249 00:09:40,728 --> 00:09:42,999 -Come on, let's go, girl! -Okay! 250 00:09:43,066 --> 00:09:44,769 Pass it to me. You got a turbot, beautiful. 251 00:09:44,869 --> 00:09:46,773 -Turbot... -Fish. 252 00:09:46,873 --> 00:09:48,777 I've never cooked it but I'm glad I got seafood. 253 00:09:48,811 --> 00:09:50,280 That's what I really wanted anyways. 254 00:09:50,380 --> 00:09:51,650 I like turnips, I like this... 255 00:09:51,683 --> 00:09:52,885 Parsnip, beautiful. 256 00:09:52,952 --> 00:09:54,488 We have some citrus here. 257 00:09:54,555 --> 00:09:56,159 Definitely need citrus. 258 00:09:56,225 --> 00:09:58,897 You have five seconds. Kohlrabi, amazing. 259 00:09:58,964 --> 00:10:00,567 Got some parsley, got baby corn. 260 00:10:00,667 --> 00:10:01,670 (PLATFORM CLACKS, HUMS) 261 00:10:01,770 --> 00:10:04,642 (NYESHA) Beautiful grab. 262 00:10:04,676 --> 00:10:06,045 -Alright Cole, you ready? -Yes, chef. 263 00:10:06,078 --> 00:10:08,483 Thirty minutes starts right now. Let's go! 264 00:10:08,550 --> 00:10:10,153 Oh, that was horrible! 265 00:10:10,253 --> 00:10:12,324 -Okay. -Ugh! 266 00:10:12,357 --> 00:10:14,796 -So we lost the lobster claw. -Yes, we did, yes, we did. 267 00:10:14,829 --> 00:10:16,633 I've just dropped half my dish to the basement. 268 00:10:16,700 --> 00:10:19,840 I have no citrus, no herbs. 269 00:10:19,940 --> 00:10:22,578 -I'm like sick to my stomach. -(TENSE MUSIC) 270 00:10:22,678 --> 00:10:24,849 Do you have an idea working? 271 00:10:24,950 --> 00:10:27,154 (FRUSTRATED SIGH) I'm really trying to figure that out here. 272 00:10:27,254 --> 00:10:29,191 (GROANS) Okay. 273 00:10:29,291 --> 00:10:30,059 (MUSIC ENDS) 274 00:10:35,571 --> 00:10:37,509 (TENSE MUSIC) 275 00:10:37,575 --> 00:10:38,810 Gabrielle, what're we thinking? 276 00:10:38,910 --> 00:10:40,581 -Just visualizing. -Okay, alright. 277 00:10:40,681 --> 00:10:43,253 We got lobster, we got cockles. 278 00:10:43,353 --> 00:10:46,826 I could just make a really nice green fregola here. 279 00:10:46,926 --> 00:10:49,565 -Like a risotto or pasta style? -Exactly. 280 00:10:49,666 --> 00:10:50,868 It's tight on the center of the plate. 281 00:10:50,968 --> 00:10:52,571 -Yes. -Butter-poached lobster tail 282 00:10:52,605 --> 00:10:54,107 is gonna curl up right on top of it. 283 00:10:54,207 --> 00:10:55,844 Simple Mediterranean food, Italian food. 284 00:10:55,945 --> 00:10:57,848 -This is your wheelhouse. -Yes, chef. 285 00:10:57,949 --> 00:11:00,119 So listen, this is a legacy challenge. 286 00:11:00,153 --> 00:11:04,963 Legacy is everything to me. Um, my dad passed in 2020 and... 287 00:11:05,029 --> 00:11:08,704 (SHARP EXHALE) his legacy in carrying on, you know, 288 00:11:08,804 --> 00:11:11,142 what I'm meant to do, it's his Italian heritage 289 00:11:11,242 --> 00:11:12,878 and that's, I feel like, what really brought 290 00:11:12,978 --> 00:11:14,749 this all forth for me, so... 291 00:11:14,849 --> 00:11:16,753 -What was your dad's name? -Frank. 292 00:11:16,853 --> 00:11:18,155 -Frank. This is for Frank. -This is for Frank. 293 00:11:18,255 --> 00:11:21,095 -I lost my dad in 2020 as well. -Did you? I'm sorry. 294 00:11:21,162 --> 00:11:23,767 Yeah, so I get it. So let's do it for Frank, okay? 295 00:11:23,867 --> 00:11:25,102 -Absolutely. -I love it. 296 00:11:25,169 --> 00:11:27,173 I loved cooking for my dad and... 297 00:11:29,779 --> 00:11:33,352 I know he'd be really proud of me, and... 298 00:11:33,453 --> 00:11:36,058 doing this for him 299 00:11:36,158 --> 00:11:39,865 and with him in mind is really empowering. 300 00:11:39,932 --> 00:11:42,772 And I just want to do it justice. 301 00:11:42,872 --> 00:11:45,978 (URGENT MUSIC) 302 00:11:46,045 --> 00:11:48,316 -(CONNOR) Time check, chef? -Twenty-five minutes left. 303 00:11:48,416 --> 00:11:51,388 -What are we making? -I got beautiful pork chop. 304 00:11:51,488 --> 00:11:53,025 Ginger coconut purée. 305 00:11:53,059 --> 00:11:55,163 It's almost like a deconstructed curry. 306 00:11:55,196 --> 00:11:57,534 Then I want to highlight my veg, I want to highlight 307 00:11:57,635 --> 00:11:59,772 grilled fennel, grilled baby carrots. 308 00:11:59,872 --> 00:12:01,542 And pork chop was my grandpa's favorite. 309 00:12:01,643 --> 00:12:02,946 Really? It was your grandpa's favorite. 310 00:12:03,046 --> 00:12:05,049 Bob Kane was one of my heroes, man. 311 00:12:05,149 --> 00:12:07,821 Gone too soon, but he was the kind of guy 312 00:12:07,921 --> 00:12:10,494 who was doing musicals for fun, like in his 70s, 313 00:12:10,561 --> 00:12:12,363 producing and singing. 314 00:12:12,463 --> 00:12:15,070 It's just like he followed his heart to a tee. 315 00:12:15,170 --> 00:12:17,808 So you're building on the legacy of grandpa Bob. 316 00:12:17,908 --> 00:12:19,879 This is as sentimental as I could be right now, chef. 317 00:12:19,946 --> 00:12:21,415 -This is for Bob, man. -RIP, this is for Bob. 318 00:12:21,516 --> 00:12:22,685 (BOTH) Let's go. 319 00:12:22,785 --> 00:12:24,689 (UPBEAT STRING MUSIC) 320 00:12:24,789 --> 00:12:26,926 How well does turbot take spice, chef? 321 00:12:26,960 --> 00:12:28,831 It takes spice, but you know, 322 00:12:28,931 --> 00:12:31,202 think about if that's what you really want. 323 00:12:31,302 --> 00:12:34,074 I have to work with a protein I've never worked with before 324 00:12:34,108 --> 00:12:36,946 and I'm not really familiar with. 325 00:12:36,980 --> 00:12:39,418 And I am nervous. 326 00:12:39,519 --> 00:12:41,656 (MUSIC INTENSIFIES) 327 00:12:41,723 --> 00:12:43,392 Kohlrabi, I've never tasted Kohlrabi. 328 00:12:45,998 --> 00:12:47,333 A little worried about this pork chop. 329 00:12:47,433 --> 00:12:48,537 Is it browned? -Not yet. 330 00:12:48,570 --> 00:12:51,208 Okay. 331 00:12:51,241 --> 00:12:52,945 I don't know what the heck is happening with my pork. 332 00:12:53,045 --> 00:12:55,082 I covered it with a big dish 333 00:12:55,183 --> 00:12:56,987 to try to get that max surface area 334 00:12:57,087 --> 00:12:59,358 but it's taking me a long time 335 00:12:59,391 --> 00:13:01,294 to get a little bit of color on there. 336 00:13:04,367 --> 00:13:06,272 Alright, Gabrielle, we have the lobster now? 337 00:13:06,372 --> 00:13:07,741 It's fine now, but we don't want to overcook it. 338 00:13:07,841 --> 00:13:09,278 -Okay. -Think of it like 339 00:13:09,378 --> 00:13:12,150 -a slow bubbling jacuzzi, okay? -Okay, okay. 340 00:13:12,251 --> 00:13:14,355 -Gabrielle, you got good hands? -Yep. 341 00:13:14,455 --> 00:13:15,590 Butter hands. 342 00:13:15,624 --> 00:13:16,993 (DRAMATIC MUSIC) 343 00:13:17,093 --> 00:13:19,297 -You good? -Yes, chef. 344 00:13:22,838 --> 00:13:24,207 (GORDON) Twenty minutes to go, okay? 345 00:13:24,274 --> 00:13:25,476 What are you gonna with the potato? 346 00:13:25,577 --> 00:13:26,680 I was gonna mash them. 347 00:13:26,746 --> 00:13:28,115 I only got one, though. 348 00:13:28,215 --> 00:13:29,585 You could do a little fondant potato? 349 00:13:29,686 --> 00:13:31,488 Ooh, I like that. 350 00:13:31,556 --> 00:13:33,994 Tell me about the legacy, Darian, in this dish. 351 00:13:34,094 --> 00:13:36,165 Most Jamaican chef only cook Jamaican food. 352 00:13:36,265 --> 00:13:37,768 And I just didn't want to be that. 353 00:13:37,868 --> 00:13:40,006 I want to be different, to show that 354 00:13:40,106 --> 00:13:42,243 I can cook any cuisine that come my way. 355 00:13:42,310 --> 00:13:44,314 I just want to show people and families who look like me 356 00:13:44,414 --> 00:13:47,988 that it's possible, you know, to do stuff like this 357 00:13:48,055 --> 00:13:50,995 and get to your goals and dreams. 358 00:13:51,061 --> 00:13:53,065 You've been away from home for a long time? 359 00:13:53,165 --> 00:13:54,903 For A long time. Miss home, miss my wife and kids, man. 360 00:13:54,936 --> 00:13:57,039 Here's a little bit of inspiration. 361 00:13:57,140 --> 00:13:58,610 Have a look at that platform, please. 362 00:14:01,516 --> 00:14:02,751 Hi, Daddy! 363 00:14:02,785 --> 00:14:04,755 Oh, my goodness! 364 00:14:04,789 --> 00:14:06,593 We miss you so much. We love you. 365 00:14:06,660 --> 00:14:08,296 It's so hard here without you. 366 00:14:08,329 --> 00:14:09,866 -We miss your food, obviously. -Oh, man. 367 00:14:09,933 --> 00:14:11,435 We miss your hugs and kisses, 368 00:14:11,468 --> 00:14:14,809 but we know you're killing it because... 369 00:14:14,909 --> 00:14:16,913 Everyone knows you're the best chef in town 370 00:14:17,013 --> 00:14:18,917 and you can do anything. 371 00:14:18,950 --> 00:14:21,088 (ALL HOLLERING) Let's go! 372 00:14:23,058 --> 00:14:24,628 How beautiful is that?! C'mon! 373 00:14:26,065 --> 00:14:28,035 Hup! Inspiration right? 374 00:14:28,102 --> 00:14:30,039 We're doing it for the family, yes? 375 00:14:30,139 --> 00:14:32,945 You okay? C'mon man, you got this. 376 00:14:33,045 --> 00:14:35,216 -(EMOTIONAL) I miss them, man. -I know, I know, I know. 377 00:14:35,317 --> 00:14:38,557 Hey, what a perfect little time for some inspiration, right? 378 00:14:38,624 --> 00:14:41,361 Phew! I feel like my kids are growing up so fast. 379 00:14:41,461 --> 00:14:43,566 I want to make sure I be at all of their dance recital, 380 00:14:43,667 --> 00:14:45,236 soccer practice... 381 00:14:45,336 --> 00:14:48,175 Family is everything, okay? Come on, man. 382 00:14:48,242 --> 00:14:51,348 I never had that, I never have a dad to be there 383 00:14:51,448 --> 00:14:55,056 and show up for me. And like, so I know the feeling. 384 00:14:55,122 --> 00:14:57,393 I don't want my kids to go through that. 385 00:14:57,493 --> 00:15:00,232 That's why I'm gonna do whatever I can to get that win. 386 00:15:00,332 --> 00:15:02,103 It's for my family, it's for my legacy. 387 00:15:02,203 --> 00:15:03,706 -You good? -Yes, chef. 388 00:15:03,806 --> 00:15:06,078 Come on. I know you can do it. 389 00:15:06,112 --> 00:15:07,246 Gabrielle, over to the platform here. 390 00:15:07,347 --> 00:15:08,984 We got a special message for you, okay? 391 00:15:09,084 --> 00:15:10,855 I'll keep an eye on the stove. 392 00:15:10,955 --> 00:15:12,691 -Hi, Mom! -Hi, Mommy! 393 00:15:12,791 --> 00:15:14,529 -Love you, Gab. -Hi. 394 00:15:14,629 --> 00:15:17,367 I'm so proud of you. Your family's waiting for you 395 00:15:17,400 --> 00:15:20,140 to have you at our table. Love you bunches. 396 00:15:20,240 --> 00:15:22,243 -(SCREECHING) Hey, Mommy! -Hi, babe. We miss you. 397 00:15:22,344 --> 00:15:24,247 -Hi my Mommy! -We're cheering for you. 398 00:15:24,281 --> 00:15:25,984 Everybody at home's rooting for you. 399 00:15:26,018 --> 00:15:28,222 -Bye Mama. -See you soon. We love you. 400 00:15:30,861 --> 00:15:33,833 I got my babies. 401 00:15:33,900 --> 00:15:35,805 And this is why I'm here. 402 00:15:35,871 --> 00:15:38,376 To change their lives and... 403 00:15:38,409 --> 00:15:40,547 you know, to make a better living for us. 404 00:15:40,647 --> 00:15:42,552 Connor, over from the platform. We got a message for you. 405 00:15:42,652 --> 00:15:44,020 You need me to keep an eye on something for you? 406 00:15:44,120 --> 00:15:46,158 I think I'm good, chef. 407 00:15:46,258 --> 00:15:48,029 Connor to me, your superpower 408 00:15:48,129 --> 00:15:50,033 has always been your boldness 409 00:15:50,133 --> 00:15:52,638 to try new things and your intuition. 410 00:15:52,705 --> 00:15:55,176 You're cool, you're calm, you're confident. 411 00:15:55,276 --> 00:15:56,980 You got this Connor, go get 'em. 412 00:15:57,046 --> 00:15:59,017 Alright! Love you guys. What a crazy time! 413 00:15:59,117 --> 00:16:00,587 Y'all making me cry. You guys are gonna make me 414 00:16:00,687 --> 00:16:02,457 -cry up in this piece, man. -(CONNOR CHUCKLES) 415 00:16:02,558 --> 00:16:04,194 I think you can use a little inspiration. 416 00:16:04,294 --> 00:16:05,462 Take a look at the platform, chef. 417 00:16:07,300 --> 00:16:09,004 -Hi, Cole. -(COLE CHUCKLES) 418 00:16:09,038 --> 00:16:10,908 It's Auntie Lisa. 419 00:16:11,008 --> 00:16:12,845 Ever since you were a little girl 420 00:16:12,912 --> 00:16:14,782 you've been very competitive. 421 00:16:14,882 --> 00:16:16,619 And wow, look at you now. 422 00:16:16,652 --> 00:16:18,055 We're so proud of you. 423 00:16:18,155 --> 00:16:21,261 Your family loves you so much. 424 00:16:21,328 --> 00:16:23,934 -You got this, keep it up. -Oh, man. 425 00:16:24,034 --> 00:16:25,905 -Who is that? -That's my aunt. 426 00:16:26,005 --> 00:16:27,775 (EMOTIONAL) She raised me, man. 427 00:16:27,809 --> 00:16:30,212 We love an auntie. 428 00:16:30,312 --> 00:16:32,685 I've got my nephew at home and had a very strong hand 429 00:16:32,752 --> 00:16:34,087 in raising that young man. I can really relate to that. 430 00:16:34,187 --> 00:16:36,092 -Beautiful. -Yeah. 431 00:16:36,192 --> 00:16:39,331 In terms of storyline heritage on the dish 432 00:16:39,431 --> 00:16:41,235 where are you drawing that inspiration from? 433 00:16:41,335 --> 00:16:43,339 The last letter my grandmother wrote me she said, 434 00:16:43,439 --> 00:16:45,442 "Whatever you do, don't forget I love you." 435 00:16:45,476 --> 00:16:48,282 Um, so I'm really just channeling a lot of that. 436 00:16:48,349 --> 00:16:50,319 (EMOTIONAL) You know, I feel like... 437 00:16:50,352 --> 00:16:52,056 Both my parents struggled with addiction 438 00:16:52,156 --> 00:16:54,427 and I didn't have the tools 439 00:16:54,494 --> 00:16:56,566 -that I have today. -Girl, who did? 440 00:16:56,633 --> 00:16:58,436 We don't have access to that knowledge 441 00:16:58,504 --> 00:17:00,473 -unless it's lived experience. -Yeah. 442 00:17:00,574 --> 00:17:02,512 And it doesn't come until later stages of life. 443 00:17:02,612 --> 00:17:05,116 But imagine everything that you're gonna do 444 00:17:05,216 --> 00:17:06,720 in your life going forward to inspire people. 445 00:17:06,820 --> 00:17:08,356 Yes, for sure. 446 00:17:08,456 --> 00:17:10,994 Winning this competition will show 447 00:17:11,095 --> 00:17:14,869 myself that I am capable of hard things 448 00:17:14,969 --> 00:17:17,107 and that resilience does pay off. 449 00:17:17,207 --> 00:17:18,442 (NYESHA) Cole, you're halfway. 450 00:17:18,510 --> 00:17:20,246 That leaves me 15 minutes, chef. 451 00:17:20,346 --> 00:17:22,049 A strong 15 minutes, chef. 452 00:17:23,921 --> 00:17:25,356 Connor, what's the matter? 453 00:17:25,389 --> 00:17:26,492 A little worried about that pork chop. 454 00:17:26,526 --> 00:17:28,496 Yeah? Okay. You're going kinda 455 00:17:28,530 --> 00:17:30,232 low and slow with it, right? You're okay with that? 456 00:17:30,266 --> 00:17:33,105 -(BLEEP) -You're gonna overcook the chop. 457 00:17:33,139 --> 00:17:34,742 Pull the pork chop, man. It's done, okay? 458 00:17:34,809 --> 00:17:37,715 My pan wasn't as hot as it needed to be for the pork. 459 00:17:37,815 --> 00:17:39,652 This pork is overcooked. 460 00:17:39,686 --> 00:17:41,155 Let's go, Connor. Gotta pull it together, dude. 461 00:17:41,255 --> 00:17:42,156 -We gotta move, yeah? -Yes, chef. 462 00:17:42,256 --> 00:17:44,294 Oh, God. You guys are giving me 463 00:17:44,394 --> 00:17:46,098 an absolute heart attack over here, man. 464 00:17:46,165 --> 00:17:47,300 (DRAMATIC BEAT) 465 00:17:52,812 --> 00:17:55,116 -Just over 10 minutes to go. -Yes, chef. Appreciate you. 466 00:17:55,216 --> 00:17:57,153 (RICHARD) Okay, the pork chop's resting. 467 00:17:57,253 --> 00:17:58,890 The first time I've been worried about a protein 468 00:17:58,990 --> 00:18:01,361 in the entire competition 469 00:18:01,428 --> 00:18:04,134 and it's coming at literally the most important stage. 470 00:18:04,167 --> 00:18:05,571 What I love about you, I said it before, 471 00:18:05,671 --> 00:18:07,273 is that you are laid back and cool and calm. 472 00:18:07,306 --> 00:18:08,643 I wanna make sure you get everything done. 473 00:18:08,710 --> 00:18:10,547 Yes, chef. All I can do at this point 474 00:18:10,581 --> 00:18:13,285 is just let it rest and make sure all these 475 00:18:13,318 --> 00:18:16,559 secondary elements are perfectly cooked. 476 00:18:16,592 --> 00:18:18,664 This is for everything we've been working at 477 00:18:18,730 --> 00:18:21,201 and I am not ready to frickin' fall down. 478 00:18:21,301 --> 00:18:22,905 (UPBEAT MUSIC) 479 00:18:23,005 --> 00:18:24,742 -Okay, that's just wine? -Yep. 480 00:18:24,775 --> 00:18:27,314 Okay. Pasta's cooking? 481 00:18:27,414 --> 00:18:29,317 Pasta's not in yet. I don't have hot water. 482 00:18:29,417 --> 00:18:31,121 -Yeah, let's start it, right? -Okay. 483 00:18:31,188 --> 00:18:33,192 -Your lobster is out. -Yes. 484 00:18:33,292 --> 00:18:35,429 I wish I had citrus, but I added a little vinegar 485 00:18:35,530 --> 00:18:37,568 and I might as well have not had a protein. 486 00:18:37,602 --> 00:18:40,774 Like, that's how badly I need this element. 487 00:18:40,808 --> 00:18:42,210 That's all I need. 488 00:18:42,310 --> 00:18:43,445 Gabrielle and Connor, this is it. 489 00:18:43,479 --> 00:18:45,215 This is the get into the finale, okay? 490 00:18:45,316 --> 00:18:47,086 It's been a tough cook, I'll be honest. 491 00:18:47,186 --> 00:18:49,625 -Bring it in, everyone. -We got this (BLEEP). 492 00:18:49,725 --> 00:18:51,696 -(COLE) This knife sucks. -(NYESHA) I know. 493 00:18:51,796 --> 00:18:52,564 Let me see that. 494 00:18:56,337 --> 00:18:58,308 -Thank you, chef. -My pleasure. 495 00:18:58,408 --> 00:19:00,079 -Oh, wow. -Stay focused, chef. 496 00:19:00,180 --> 00:19:01,314 You planning to drop your fish soon? 497 00:19:01,348 --> 00:19:03,419 -Yes, chef. -Stay focused. 498 00:19:03,485 --> 00:19:05,356 It's just under seven minutes, so I think in one minute 499 00:19:05,456 --> 00:19:07,794 you drop your fish in, you complete that, okay? 500 00:19:07,895 --> 00:19:10,200 (HI-STAKES MUSIC) 501 00:19:10,233 --> 00:19:13,239 Get that bourbon in there. Flambé away. 502 00:19:13,339 --> 00:19:14,642 -(DARIAN) Love the bourbon. -Oh, man. 503 00:19:14,742 --> 00:19:17,480 In the cream sauce. My mom's favorite, too. 504 00:19:17,581 --> 00:19:20,353 Is it really? And how close are you to mom? 505 00:19:20,453 --> 00:19:22,490 Man, I wanna make Mom proud so much, man, 506 00:19:22,524 --> 00:19:26,231 because she's been my mom and my dad all throughout my life. 507 00:19:26,265 --> 00:19:27,667 She's home right now with my wife and kids, 508 00:19:27,768 --> 00:19:29,371 -watching the kids. -That's amazing. 509 00:19:29,471 --> 00:19:31,174 And she's working two of my restaurants, too. 510 00:19:31,241 --> 00:19:32,644 And so she's a hard worker like my mom. 511 00:19:32,744 --> 00:19:35,316 She's a hard worker. So I'm like, "If my mom show up 512 00:19:35,382 --> 00:19:37,186 every day, I can do it, too." You know what I mean? 513 00:19:37,253 --> 00:19:39,659 -I love that. -That's why there's no excuse. 514 00:19:39,759 --> 00:19:41,128 Okay, double-check everything again, my man. 515 00:19:41,228 --> 00:19:42,999 Every time. 516 00:19:43,099 --> 00:19:44,769 In this part of the competition 517 00:19:44,802 --> 00:19:47,541 everything is just so, so crucial, man. 518 00:19:47,641 --> 00:19:50,379 You have to make sure that everything is on point. 519 00:19:50,413 --> 00:19:52,551 (GORDON) Check your fondant potato. 520 00:19:52,651 --> 00:19:57,527 My only worry was the potatoes because it's pretty thick. 521 00:19:57,561 --> 00:19:59,097 It's gotta go back in the oven for a little bit. 522 00:19:59,164 --> 00:20:00,133 -Right? -Yes, chef. 523 00:20:00,166 --> 00:20:02,436 Love that. 524 00:20:02,537 --> 00:20:05,209 Can't be, you know, sent to elimination 525 00:20:05,276 --> 00:20:07,013 because I have tough potatoes. 526 00:20:07,113 --> 00:20:07,948 (SHARP EXHALE) 527 00:20:10,253 --> 00:20:12,156 (NYESHA) Five minutes. 528 00:20:12,256 --> 00:20:14,126 Gotta get that fish in the pan, Cole! 529 00:20:14,227 --> 00:20:15,462 -(BLEEP) -Let's go, let's go, let's go. 530 00:20:17,934 --> 00:20:19,671 Presentation side first... presentation side first. 531 00:20:19,705 --> 00:20:22,176 There you go. Turn the heat up. 532 00:20:22,276 --> 00:20:24,314 It's finishing time now. 533 00:20:24,414 --> 00:20:26,553 -No turning back now. Let's go. -(URGENT MUSIC) 534 00:20:26,653 --> 00:20:28,389 (RICHARD) Three minutes, three minutes left. 535 00:20:28,456 --> 00:20:29,859 Is this the purée over here? What is this? 536 00:20:29,959 --> 00:20:31,295 That's my purée. I'm gonna add a little more 537 00:20:31,328 --> 00:20:32,196 carrot and lime for color. 538 00:20:32,296 --> 00:20:33,466 Purée is tasty, right? 539 00:20:33,567 --> 00:20:35,571 Yeah, I gotta taste it again. 540 00:20:35,671 --> 00:20:37,440 This is the most stressed and the most scattered 541 00:20:37,541 --> 00:20:39,545 I've been throughout the whole competition. 542 00:20:39,645 --> 00:20:42,450 It's... it's too bland. Needs more body. 543 00:20:42,551 --> 00:20:44,421 I'm gonna go with a little bit more butternut as well. 544 00:20:44,522 --> 00:20:46,693 -Got it. -I'm so panicked about the pork 545 00:20:46,726 --> 00:20:49,765 and now the purée doesn't have a flavor. 546 00:20:49,865 --> 00:20:52,403 It's just kinda lifeless. 547 00:20:52,470 --> 00:20:54,040 It's not sweet enough. I might go with a little bit 548 00:20:54,140 --> 00:20:55,810 -of sugar in the purée. -Where? 549 00:20:55,910 --> 00:20:58,182 -Into the purée. -Um, okay. 550 00:20:58,282 --> 00:20:59,518 Uh, don't get crazy, don't get crazy. 551 00:20:59,618 --> 00:21:00,553 I like it. 552 00:21:02,189 --> 00:21:04,294 (NYESHA) Not a lot of time left. 553 00:21:04,361 --> 00:21:05,697 Think about how you're plating this. 554 00:21:05,798 --> 00:21:07,333 Yeah, pull it out. 555 00:21:07,366 --> 00:21:08,536 Get your glaze next to your plates. 556 00:21:11,543 --> 00:21:13,179 Okay, Cole. Two minutes, start plating. 557 00:21:13,279 --> 00:21:15,584 You got this. 558 00:21:15,617 --> 00:21:18,489 Right, plenty of this delicious sauce on the top, okay? 559 00:21:18,590 --> 00:21:21,629 -Nice nest for your fish. -(UPLIFTING MUSIC) 560 00:21:21,729 --> 00:21:24,433 (RICHARD) This is for Bob, this is for Frank, let's go. 561 00:21:24,500 --> 00:21:26,304 You got caviar and cockles. I like that Gabrielle. 562 00:21:26,371 --> 00:21:27,339 I've never seen it before. 563 00:21:27,440 --> 00:21:29,878 Kind of fun, yeah? 564 00:21:29,979 --> 00:21:31,716 Keep it tight, Connor. You don't want to put it dead center. 565 00:21:31,782 --> 00:21:33,085 -Keep it off center. -Yes, chef. 566 00:21:33,185 --> 00:21:34,086 That way we can see the purée. 567 00:21:34,120 --> 00:21:35,857 (URGENT MUSIC) 568 00:21:35,924 --> 00:21:37,928 -Double-check your potato. -Yes, chef. 569 00:21:38,028 --> 00:21:40,399 -Cross-examine everything. -I think we're looking good. 570 00:21:40,499 --> 00:21:43,239 Bring it home, my man. It's your legacy, your future. 571 00:21:43,339 --> 00:21:45,042 Ninety seconds, man. Ninety seconds to go. 572 00:21:45,109 --> 00:21:46,646 (PLATFORM RUMBLING) 573 00:21:46,746 --> 00:21:49,250 (NYESHA) Keep going. Yeah, nice and tight. 574 00:21:49,351 --> 00:21:51,088 You have plenty of this garnish, right? 575 00:21:51,188 --> 00:21:51,989 -Happy? -Yes, chef. 576 00:21:53,225 --> 00:21:54,661 Platform's here. 577 00:21:57,601 --> 00:22:00,273 Good job. Look what you just created? Ooh! 578 00:22:00,373 --> 00:22:02,209 You're a chef. 579 00:22:02,276 --> 00:22:05,148 -Thank you, chef. -Proud of you. 580 00:22:05,249 --> 00:22:06,819 Platform is here. 581 00:22:06,919 --> 00:22:08,222 Connor and Gabrielle, platform is here. 582 00:22:08,289 --> 00:22:10,359 Okay, it's here. 583 00:22:10,426 --> 00:22:11,395 It's gonna be moving soon, Connor. 584 00:22:11,495 --> 00:22:13,299 (TENSE MUSIC) 585 00:22:13,399 --> 00:22:14,535 Make sure those plates are clean. 586 00:22:14,635 --> 00:22:16,639 Get everything on it you want? 587 00:22:16,739 --> 00:22:18,375 Did you get every element, every garnish on there? 588 00:22:18,408 --> 00:22:21,481 -Is this you on a plate? -This is me. 589 00:22:21,549 --> 00:22:23,419 -That was a crazy cook, but... -That was a crazy cook. 590 00:22:23,520 --> 00:22:24,689 -..feels good. -That was a little unhinged, 591 00:22:24,789 --> 00:22:26,158 let's be honest, a little unhinged. 592 00:22:26,258 --> 00:22:28,295 You gotta reflect, be honest. 593 00:22:28,395 --> 00:22:29,698 (GORDON) Over the top, nicely. Just let it-- 594 00:22:29,798 --> 00:22:31,435 -On the steak? -Yeah, just let it cascade over. 595 00:22:31,536 --> 00:22:33,673 And stop there. 596 00:22:33,773 --> 00:22:36,411 Then put some truffle on top. There you go! 597 00:22:36,512 --> 00:22:38,315 The platform's there, my man. You turn, you burn. 598 00:22:38,415 --> 00:22:40,921 Legacy is being created as we speak. (CLAPPING) 599 00:22:41,021 --> 00:22:42,290 Well done! 600 00:22:42,323 --> 00:22:43,527 Let's go. We did that, chef. 601 00:22:43,593 --> 00:22:45,830 Oh, man! Great job, man. 602 00:22:45,930 --> 00:22:47,534 -Thank you. Thank you so much. -Great job. 603 00:22:47,601 --> 00:22:48,970 Let's put this one on the menu. 604 00:22:54,146 --> 00:22:56,151 (ELEVATOR PINGS) 605 00:22:56,251 --> 00:22:58,255 (VALIANT MUSIC) 606 00:22:58,321 --> 00:23:00,325 (GORDON) Mm, mm, mmm... 607 00:23:00,426 --> 00:23:02,731 We asked all of you to create a dish 608 00:23:02,831 --> 00:23:05,436 that confirmed your legacy. Incredible. 609 00:23:05,537 --> 00:23:07,741 Seriously. Where shall we start? 610 00:23:07,841 --> 00:23:09,578 Happy to start in the basement. 611 00:23:09,679 --> 00:23:10,747 -Yeah, let's go. -(GORDON) Let's go. 612 00:23:10,847 --> 00:23:14,020 This is Cole's Pan-Seared Turbot 613 00:23:14,120 --> 00:23:17,359 served with a hot pancetta vinaigrette over a parsnip purée 614 00:23:17,459 --> 00:23:20,165 and a kohlrabi salad. 615 00:23:20,232 --> 00:23:21,200 (SUSPENSEFUL MUSIC) 616 00:23:25,475 --> 00:23:27,748 The turbot is cooked beautifully. 617 00:23:27,848 --> 00:23:30,285 It really is a meaty fish, but the purée underneath the parsnip 618 00:23:30,352 --> 00:23:31,622 and the sort of bacon vinaigrette 619 00:23:31,722 --> 00:23:34,728 is a really nice complement. 620 00:23:34,762 --> 00:23:37,567 Yeah, I love the little acidity that comes from the topping 621 00:23:37,634 --> 00:23:40,138 there of the kohlrabi and the bacon vinaigrette. 622 00:23:40,172 --> 00:23:42,176 Maybe just because it's such a big piece of turbot 623 00:23:42,276 --> 00:23:44,180 would've liked to see a little more golden brown on the cook. 624 00:23:46,218 --> 00:23:47,721 (GORDON) Middle floor. 625 00:23:47,788 --> 00:23:49,592 (RICHARD) So we'll start right here. 626 00:23:49,659 --> 00:23:51,762 This is Gabrielle's Butter-Poached Lobster 627 00:23:51,795 --> 00:23:53,365 with a little bit of cockles and caviar, 628 00:23:53,465 --> 00:23:54,835 which is fun to say. 629 00:23:56,572 --> 00:23:58,375 Lobster's cooked beautifully. 630 00:23:58,475 --> 00:24:00,112 Pasta underneath, beautifully as well. 631 00:24:00,179 --> 00:24:02,483 Lovely combination - it looks so appealing to the eye. 632 00:24:02,517 --> 00:24:04,387 It's... It's breathtaking. 633 00:24:04,487 --> 00:24:07,059 What we need to focus on here is some citrus. 634 00:24:07,159 --> 00:24:09,732 It's very rich underneath and the lobster's very sweet, 635 00:24:09,799 --> 00:24:13,105 so it just needs some lemon or citrus at the end there 636 00:24:13,205 --> 00:24:14,942 to lift that richness. 637 00:24:15,042 --> 00:24:18,015 Really light, beautiful, elegant presentation. 638 00:24:18,081 --> 00:24:21,522 I love and appreciate all of these oceanic flavors. 639 00:24:21,622 --> 00:24:23,560 Really beautiful dish. 640 00:24:23,660 --> 00:24:25,964 Yeah, I think this dish is incredibly feminine. 641 00:24:26,064 --> 00:24:28,067 I think the lobster's cooked perfectly. 642 00:24:28,168 --> 00:24:30,807 I know, Gabrielle, that you wanted a lemon so bad in there 643 00:24:30,908 --> 00:24:32,377 and you used a little bit of vinegar, 644 00:24:32,477 --> 00:24:33,646 but it's a really elegant dish. 645 00:24:33,679 --> 00:24:35,884 I knew I needed some acidity 646 00:24:35,951 --> 00:24:39,558 and shame on me for not finding a lemon. 647 00:24:39,658 --> 00:24:41,763 Next up, we have Connor's 648 00:24:41,829 --> 00:24:45,771 Miso-Glazed Pork Chop with a butternut-coconut purée, 649 00:24:45,837 --> 00:24:47,239 -and some beautiful vegetables. -(GORDON) Lovely colors on here. 650 00:24:53,051 --> 00:24:54,655 One issue I've got here is that the actual protein, 651 00:24:54,721 --> 00:24:56,892 sadly, is very, very tough. 652 00:24:59,865 --> 00:25:02,203 I don't know how you seared that or marinated it first, 653 00:25:02,303 --> 00:25:04,708 but it's really hard. 654 00:25:04,808 --> 00:25:06,277 Do we leave it in the pan too long, the pork? 655 00:25:06,377 --> 00:25:07,848 I think the pork got... 656 00:25:07,948 --> 00:25:09,685 yeah, started maybe in a cold pan. 657 00:25:09,785 --> 00:25:10,988 (GORDON) It tightens it up immediately. 658 00:25:11,088 --> 00:25:12,992 Exactly, then you're fighting for that color 659 00:25:13,092 --> 00:25:16,264 when the temperature's already achieved, so... 660 00:25:16,364 --> 00:25:18,569 Connor, having been your mentor through this competition, 661 00:25:18,669 --> 00:25:20,707 the interesting thing about your palate 662 00:25:20,807 --> 00:25:23,278 is you tend to grab a lot of sweet, on sweet, on sweet. 663 00:25:23,378 --> 00:25:26,151 So the dish sort of eats a little bit on the sweeter side 664 00:25:26,251 --> 00:25:28,121 with the coconut, the carrot, and the anise. 665 00:25:28,155 --> 00:25:30,560 And the pork is definitely leaning towards 666 00:25:30,627 --> 00:25:32,731 the overcooked side. 667 00:25:32,831 --> 00:25:36,037 That's embarrassing. Top four? Overcooked pork chop? 668 00:25:36,137 --> 00:25:38,843 Man, I'm swingin' for my grandpa's legacy 669 00:25:38,943 --> 00:25:40,947 and I just don't really think I delivered 670 00:25:41,014 --> 00:25:43,687 and did him justice with this one. 671 00:25:43,753 --> 00:25:46,457 -Shall we move to the top? -(RICHARD) Let's go. 672 00:25:46,491 --> 00:25:48,495 This is Darian's Peppercorn-Crusted Filet 673 00:25:48,596 --> 00:25:50,634 just the top crusted. 674 00:25:50,734 --> 00:25:52,738 Served with a fondant potato, glazed carrots, 675 00:25:52,771 --> 00:25:55,510 a little touch of black truffle on top 676 00:25:55,610 --> 00:25:58,883 and a bourbon-mushroom cream sauce. 677 00:25:58,916 --> 00:26:00,654 Filet's cooked perfectly. 678 00:26:00,754 --> 00:26:04,293 (SUSPENSEFUL MUSIC) 679 00:26:04,327 --> 00:26:06,599 Well boy, did you get lucky with the Rolls-Royce grab, 680 00:26:06,666 --> 00:26:08,669 as Gordon would say. 681 00:26:08,769 --> 00:26:10,873 The filet is incredible. 682 00:26:10,973 --> 00:26:13,211 I really appreciate the restraint in the peppercorn. 683 00:26:13,311 --> 00:26:15,149 It's just fiery enough. 684 00:26:15,249 --> 00:26:17,921 There's a lovely sort of luscious richness 685 00:26:18,022 --> 00:26:20,026 coming from the mushroom and the truffle. 686 00:26:20,059 --> 00:26:21,896 -A really nice dish. -Thank you, chef. 687 00:26:21,929 --> 00:26:24,133 (RICHARD) Yeah, I was gonna say visually it's festive. 688 00:26:24,200 --> 00:26:28,676 It's ringing holiday Friday, and I just got my paycheck. 689 00:26:28,776 --> 00:26:31,682 It's something that you would talk for months 690 00:26:31,782 --> 00:26:33,819 after devouring that. 691 00:26:33,919 --> 00:26:35,489 Just crusting the top of the filet 692 00:26:35,557 --> 00:26:37,894 shows how much control you had. 693 00:26:37,961 --> 00:26:40,099 Yeah, it's very rare I'm lost for words in this competition, 694 00:26:40,199 --> 00:26:41,702 but that is beautifully done. Really beautifully done. 695 00:26:41,802 --> 00:26:43,773 Thank you, chef. 696 00:26:43,806 --> 00:26:46,945 Okay, top four for a reason. 697 00:26:47,045 --> 00:26:50,954 Two of you will be moving directly into the finale. 698 00:26:51,054 --> 00:26:55,162 Oh boy, we need a very serious moment. Shall we? 699 00:26:55,262 --> 00:26:56,966 (GORDON) Wow. 700 00:26:57,066 --> 00:26:58,368 I dropped the ball completely on that cook. 701 00:26:59,905 --> 00:27:02,076 And wow, Darian's filet. 702 00:27:02,176 --> 00:27:05,717 I mean, this guy cooks with so much love. 703 00:27:05,817 --> 00:27:08,722 Yeah, that dish was all about the legacy 704 00:27:08,822 --> 00:27:10,259 dedicated to his mum. That's why he put so much care 705 00:27:10,359 --> 00:27:12,296 and attention into it. And just crusting the top 706 00:27:12,396 --> 00:27:13,732 -of the filet? -Oh! 707 00:27:13,833 --> 00:27:16,572 That would go in any five-star hotel. 708 00:27:16,672 --> 00:27:18,542 Middle floor? Uh, pork chop. 709 00:27:18,643 --> 00:27:20,580 It just was not a good grab for him. 710 00:27:20,680 --> 00:27:22,216 -(NYESHA) Yeah. -I personally feel bad about it. 711 00:27:22,316 --> 00:27:23,853 -He hammered that pork chop. -(NYESHA) What happened? 712 00:27:23,953 --> 00:27:25,456 Did he just get the pork in-- 713 00:27:25,557 --> 00:27:26,726 The pork chop goes on cold 714 00:27:26,826 --> 00:27:28,027 -with the fat... -Damn. 715 00:27:31,569 --> 00:27:32,570 The butter-poached lobster. 716 00:27:32,670 --> 00:27:33,873 Beautiful to look at. 717 00:27:33,973 --> 00:27:35,676 Smartly cooked, butter-poached. 718 00:27:35,743 --> 00:27:38,115 It was screaming for citrus. 719 00:27:38,215 --> 00:27:40,587 It was looking for a lemon, and so was she. 720 00:27:40,687 --> 00:27:42,991 But lobster tail, tough to cook. 721 00:27:43,091 --> 00:27:44,695 I thought the cook on it was perfect, an elegant dish. 722 00:27:44,762 --> 00:27:46,865 -Right. -Again, the way that she plated 723 00:27:46,899 --> 00:27:48,268 the caviar and the cockles, that was pretty smart too. 724 00:27:48,301 --> 00:27:49,838 -I've never seen that. -Really beautiful. 725 00:27:49,939 --> 00:27:51,340 And the lobster was cooked perfectly. 726 00:27:55,115 --> 00:27:57,019 Cole's turbot? I mean, talk about refined. 727 00:27:57,119 --> 00:27:59,023 She has learned so much from you. 728 00:27:59,123 --> 00:28:01,996 It's really awesome to watch her cook and how she builds. 729 00:28:02,096 --> 00:28:04,901 Also kohlrabi and parsnips are not the easiest vegetables, 730 00:28:05,001 --> 00:28:07,173 so it shows a lot of growth that she's made on this. 731 00:28:07,273 --> 00:28:09,978 I love that you said that, and you said the simplicity in it. 732 00:28:10,045 --> 00:28:12,784 I mean, the turbot - maybe a little more cook on the filet? 733 00:28:12,884 --> 00:28:14,955 -But a really elegant dish. -Yeah. 734 00:28:16,892 --> 00:28:21,334 So two go straight into the finale. 735 00:28:21,434 --> 00:28:24,007 I think there's three that are worthy straight off the bat. 736 00:28:24,040 --> 00:28:25,510 -(RICHARD) I think there are. -Agreed. 737 00:28:25,610 --> 00:28:26,845 -Yeah. -(GORDON) The turbot, the filet 738 00:28:26,912 --> 00:28:28,750 -and the lobster. -(NYESHA) Yes. 739 00:28:28,783 --> 00:28:30,252 Like we're sending someone 740 00:28:30,319 --> 00:28:32,390 into the elimination that made a great dish. 741 00:28:32,456 --> 00:28:34,093 They're all great dishes. It's like splitting hairs. 742 00:28:34,193 --> 00:28:35,462 Oh, man. 743 00:28:35,530 --> 00:28:36,666 Shall we? 744 00:28:36,766 --> 00:28:38,936 (UNEASY MUSIC) 745 00:28:43,913 --> 00:28:45,617 Well done, all four of you. 746 00:28:45,684 --> 00:28:47,654 This has been a tough decision. 747 00:28:47,754 --> 00:28:50,025 Gordon is absolutely right. 748 00:28:50,092 --> 00:28:54,066 We don't take these decisions lightly, ever, and especially 749 00:28:54,166 --> 00:28:56,939 with two spots heading into the finale on the line. 750 00:28:57,039 --> 00:28:59,678 You're just cooking truly to the Next Level. 751 00:28:59,778 --> 00:29:00,412 You should be really proud of yourselves. 752 00:29:02,551 --> 00:29:04,888 Okay, so the first chef 753 00:29:04,955 --> 00:29:07,292 that's earned the spot in the finale... 754 00:29:10,700 --> 00:29:12,269 is... 755 00:29:13,305 --> 00:29:14,641 Darian. 756 00:29:14,708 --> 00:29:16,946 (DRAMATIC MUSIC) 757 00:29:17,046 --> 00:29:18,415 -Good job, Darian. -Thank you. 758 00:29:18,516 --> 00:29:19,851 Finals, baby! 759 00:29:19,951 --> 00:29:21,822 Thank you, chef. Appreciate it. 760 00:29:21,855 --> 00:29:24,728 Time to call the wife and like, "Guess what?! 761 00:29:24,828 --> 00:29:27,199 "Going to the finals!" 762 00:29:27,266 --> 00:29:30,172 I have to make them proud, man. I'm very proud of me too. 763 00:29:30,239 --> 00:29:32,076 The chef that's gonna be joining Darian 764 00:29:32,109 --> 00:29:33,411 in that grand finale is... 765 00:29:39,725 --> 00:29:40,458 (MUSIC ENDS) 766 00:29:45,970 --> 00:29:47,473 The chef that's gonna be joining Darian 767 00:29:47,574 --> 00:29:48,809 in that grand finale is... 768 00:29:49,844 --> 00:29:51,180 (TENSE DRUMBEAT) 769 00:29:53,485 --> 00:29:55,455 (MUSIC BUILDS, ENDS) 770 00:29:55,556 --> 00:29:57,293 ..Cole. 771 00:29:57,393 --> 00:29:59,531 -(BLEEP) -(DARIAN) Good job, good job. 772 00:29:59,565 --> 00:30:02,002 (SCREECHING) Ah! I literally made it to the top three! 773 00:30:02,102 --> 00:30:03,706 Like I literally have goosebumps right now. 774 00:30:03,806 --> 00:30:05,977 Like what is happening? 775 00:30:06,077 --> 00:30:08,147 What an incredible journey. Very proud of you. 776 00:30:08,247 --> 00:30:09,952 -Thank you, chef. -Well done, Darian and Cole. 777 00:30:10,019 --> 00:30:12,289 So proud of you both. 778 00:30:12,389 --> 00:30:14,160 -(BOTH) Thank you, chef. -You gotta continue this. 779 00:30:14,260 --> 00:30:15,863 You've raised the bar. You are at the Next Level. 780 00:30:15,896 --> 00:30:17,065 -You cannot go down. -Yes, chef. 781 00:30:19,404 --> 00:30:24,147 Oh, dear. Gabrielle, Connor, you have one more chance 782 00:30:24,180 --> 00:30:28,388 both of you, to join Darian and Cole in the finale. 783 00:30:28,454 --> 00:30:31,327 You'll have 25 minutes to create a Next Level dish 784 00:30:31,427 --> 00:30:36,337 worthy of a spot in the finale. That's it. 785 00:30:36,437 --> 00:30:39,410 Your last chance to showcase everything you've learned 786 00:30:39,443 --> 00:30:43,017 across this competition goes into this final plate. 787 00:30:43,050 --> 00:30:44,888 -Understood? -(BOTH) Yes, chef. 788 00:30:44,922 --> 00:30:46,291 All four of you, head the elevator. 789 00:30:46,391 --> 00:30:48,327 I'll join you shortly. Well done. 790 00:30:48,427 --> 00:30:49,931 -(CHEFS SAYING THANKS) -Connor, Gabrielle, good luck. 791 00:30:50,031 --> 00:30:51,936 You both can do this. 792 00:30:52,036 --> 00:30:53,071 -(GABRIELLE) Thank you. -(CONNOR) Yes, chef. 793 00:30:55,209 --> 00:30:56,946 -Good job, chefs. -I'm not gonna lie, 794 00:30:57,046 --> 00:30:59,684 in the final with two mentees from GR team. 795 00:30:59,784 --> 00:31:02,423 Oh my goodness. No, not happening. 796 00:31:02,489 --> 00:31:04,459 What do you mean, no? Wha', wha', what? 797 00:31:04,561 --> 00:31:06,431 You've seen what Connor can do. He's gonna pull it together. 798 00:31:06,498 --> 00:31:08,903 -Do you think so? -I believe in him. 799 00:31:08,969 --> 00:31:10,038 -I believe in him. -I'm a little nervous 800 00:31:10,071 --> 00:31:11,775 because he (BLEEP) the bed. 801 00:31:11,876 --> 00:31:13,646 (PLATFORM HUMMING) 802 00:31:13,679 --> 00:31:14,815 You guys gonna be alright. 803 00:31:14,915 --> 00:31:17,052 (DRAMATIC MUSIC) 804 00:31:17,152 --> 00:31:19,658 ???-(DARIAN) I have no doubts. -Y'all got this. 805 00:31:19,758 --> 00:31:20,926 This is, without a doubt, 806 00:31:20,960 --> 00:31:22,697 the most important 25 minutes 807 00:31:22,797 --> 00:31:23,632 of my culinary career. 808 00:31:26,371 --> 00:31:27,774 -Right, let's go. -(DARIAN) Let's get it... 809 00:31:27,841 --> 00:31:29,243 I am not ready to be done. 810 00:31:29,343 --> 00:31:31,247 -It's down to the wire. -Yes. 811 00:31:31,347 --> 00:31:33,952 No gimmicks, no themes, just a dish 812 00:31:33,986 --> 00:31:35,488 good enough to get yourselves in the finale. 813 00:31:35,523 --> 00:31:36,826 You're both capable of that. You know that? 814 00:31:36,859 --> 00:31:38,361 Yes, chef. 815 00:31:38,461 --> 00:31:39,798 -Line up, guys. -Thank you, chef. 816 00:31:39,865 --> 00:31:41,334 -Let's go. -Let's go. 817 00:31:41,401 --> 00:31:43,105 Twenty-five minutes is all that stands 818 00:31:43,205 --> 00:31:46,110 between you and the finale. Make it count. 819 00:31:46,210 --> 00:31:48,849 That platform will be descending any moment now. 820 00:31:48,949 --> 00:31:50,953 -Good luck, chefs. -(PLATFORM HUMMING) 821 00:31:50,987 --> 00:31:52,322 (GORDON) Five... 822 00:31:52,422 --> 00:31:53,458 four... 823 00:31:53,559 --> 00:31:54,794 three... 824 00:31:54,861 --> 00:31:57,099 two... one. 825 00:31:57,132 --> 00:31:58,669 -Let's go! Go! (CLAPS) -(COLE) Go, go, go, go, go! 826 00:31:58,735 --> 00:32:01,107 Wow, a delicious veal chop. 827 00:32:01,141 --> 00:32:04,648 Frickin' veal chops. You're joking me, right? 828 00:32:04,682 --> 00:32:07,854 Like this is the last protein I would have ever picked. 829 00:32:07,954 --> 00:32:09,257 (GORDON) Fresh peas there for anybody. 830 00:32:09,290 --> 00:32:12,128 There are potatoes here, mushrooms here, guys. 831 00:32:12,229 --> 00:32:16,171 Anything that I can see, I'm just blindly, blackout grabbing. 832 00:32:16,271 --> 00:32:18,943 Think about your sauce, okay? 833 00:32:19,010 --> 00:32:21,213 (GABRIELLE) Shallots, mint, tahini. 834 00:32:21,280 --> 00:32:24,019 The key to everything Mediterranean. 835 00:32:24,119 --> 00:32:27,026 It is the mother sauce of the Mediterranean world. 836 00:32:27,126 --> 00:32:29,263 Think about your garnish too, yeah? 837 00:32:29,296 --> 00:32:32,269 (CONNOR) I'm grabbing asparagus, some beautiful mushrooms, 838 00:32:32,369 --> 00:32:34,841 and as many herbs as I can possibly find. 839 00:32:34,908 --> 00:32:37,179 I'm going as classic as I can. 840 00:32:37,279 --> 00:32:39,149 (GORDON) Right, let's go, c'mon! 841 00:32:39,183 --> 00:32:41,789 You know what I got? Lemons, multiple lemons. 842 00:32:41,889 --> 00:32:44,393 (BELLY LAUGHS) 843 00:32:44,460 --> 00:32:47,199 (GORDON) Right, 25 minutes, guys, starts now, yes? 844 00:32:47,299 --> 00:32:50,238 Oh, my God. I didn't grab the veal. 845 00:32:50,305 --> 00:32:53,011 -You didn't what? -(SOMBER NOTE) 846 00:32:53,044 --> 00:32:57,119 I am in elimination right now with no protein. 847 00:32:57,186 --> 00:32:59,023 -Your veal is right there, chef. -It's right here. 848 00:32:59,057 --> 00:33:02,029 Oh my God, I was like, "Where was I?" 849 00:33:02,129 --> 00:33:04,166 I don't even remember touching that veal. 850 00:33:04,200 --> 00:33:05,936 (WHIMSICAL MUSIC) 851 00:33:06,036 --> 00:33:08,175 Like at all. 852 00:33:08,275 --> 00:33:10,478 It's okay, take a deep breath. Reset, chef. 853 00:33:10,579 --> 00:33:12,215 -I want you to relax, okay? -Oh, my God. Okay. 854 00:33:12,315 --> 00:33:14,019 -Let's set this out. -I'm ready. 855 00:33:14,086 --> 00:33:15,221 Tell me about the dish, where are we going? 856 00:33:15,321 --> 00:33:17,493 I'm gonna do like a veal schnitzel . 857 00:33:17,594 --> 00:33:19,496 Nice, take your time. Leave that bone in. 858 00:33:19,597 --> 00:33:21,902 Kind of debating between the purée with a potato 859 00:33:21,969 --> 00:33:23,705 -or the peas. -Whatever's quickest. 860 00:33:23,772 --> 00:33:25,643 If anything, I think the mashed potatoes will work better. 861 00:33:25,677 --> 00:33:27,179 -Okay. -Good, let's go. 862 00:33:27,213 --> 00:33:31,087 I made schnitzel every other day 863 00:33:31,187 --> 00:33:33,157 for a client for like a year and a half, 864 00:33:33,224 --> 00:33:35,295 but I'm also freaking out. 865 00:33:35,361 --> 00:33:38,101 I mean, this is a lot going on, there's a lot at stake, 866 00:33:38,201 --> 00:33:42,342 and I didn't go this far to go home today. 867 00:33:42,376 --> 00:33:44,447 Uh right, Connor, tell me about the dish. What're we gonna do? 868 00:33:44,514 --> 00:33:47,252 I'm gonna do a classic bone-in veal chop. 869 00:33:47,352 --> 00:33:48,789 -Good, good. -I'm gonna do a beautiful 870 00:33:48,856 --> 00:33:51,360 pan sauce, garlic mustardy potatoes. 871 00:33:51,394 --> 00:33:53,230 -Okay, good. -Then I've got some mushrooms 872 00:33:53,331 --> 00:33:55,001 -and asparagus. -Get it nice and hot 873 00:33:55,102 --> 00:33:56,137 -and get it seared first. -Yes, chef. 874 00:33:56,237 --> 00:33:57,239 The bone in will give it more flavor. 875 00:33:57,339 --> 00:33:59,109 -That I can do, chef. -Yes? 876 00:33:59,209 --> 00:34:02,116 Five minutes gone, 20 minutes to go, yes? 877 00:34:02,216 --> 00:34:03,952 You got this, Gabrielle. Bring it home, baby. 878 00:34:03,986 --> 00:34:05,623 (HI-STAKES MUSIC) 879 00:34:05,656 --> 00:34:08,194 Right, that veal is beautifully done, by the way. 880 00:34:08,261 --> 00:34:09,598 Thank you, chef. Can I ask you about this? 881 00:34:09,664 --> 00:34:13,104 -Of course. -I have a pea and tahini purée. 882 00:34:13,138 --> 00:34:14,608 -Yes. -Do I go with that or potato? 883 00:34:14,675 --> 00:34:16,277 At the end of the day, the choice is yours. 884 00:34:16,377 --> 00:34:18,381 You got two nice purées. You gotta ask yourself 885 00:34:18,481 --> 00:34:21,420 which one's gonna enhance your dish the most, alright? 886 00:34:21,521 --> 00:34:23,692 I am juggling a lot. I have the potatoes going, 887 00:34:23,792 --> 00:34:26,698 and I also have this minted pea-tahini purée. 888 00:34:26,798 --> 00:34:31,474 That feels more me, but I'm really running a risk here, 889 00:34:31,541 --> 00:34:34,681 not doing the kind of traditional what you'd expect. 890 00:34:34,781 --> 00:34:36,384 The slightest slip-up will send you home right now, 891 00:34:36,417 --> 00:34:39,390 and I'm not ready for that. 892 00:34:39,423 --> 00:34:41,261 -Don't second-guess yourself. -Okay. 893 00:34:41,361 --> 00:34:43,030 -Decisive, right? -Uh-huh. 894 00:34:43,131 --> 00:34:44,635 Decisive, decisive, decisive, right? 895 00:34:44,735 --> 00:34:47,139 (LIGHT MUSIC) 896 00:34:47,172 --> 00:34:48,542 -Beautiful. -Thank you, chef. 897 00:34:48,576 --> 00:34:51,046 Excellent. There you go, beautiful color. 898 00:34:51,147 --> 00:34:53,552 Beautiful color. There you go, well done. 899 00:34:53,652 --> 00:34:56,290 My pork chop today was tough, overcooked, 900 00:34:56,324 --> 00:34:58,395 and that is not gonna happen again. 901 00:34:58,461 --> 00:35:00,566 -We got sage, tarragon. -Beautiful, chef. 902 00:35:00,666 --> 00:35:02,302 -(DARIAN) Nice, yep. -This veal chop has to be 903 00:35:02,336 --> 00:35:04,708 perfectly cooked, but not over. 904 00:35:04,808 --> 00:35:09,450 I'ma come back, lock the (BLEEP) in, and swing again. 905 00:35:09,551 --> 00:35:11,320 -Focus on your sauce now... -Yes, chef. 906 00:35:11,420 --> 00:35:13,024 -..because the hero is done. -Yes, chef. 907 00:35:13,057 --> 00:35:14,427 Focus now, Connor. Look at me. 908 00:35:14,528 --> 00:35:16,164 Ten minutes to go, I want you to focus 909 00:35:16,197 --> 00:35:16,932 and rein this in now a little bit, yes? 910 00:35:17,032 --> 00:35:19,069 (URGENT MUSIC) 911 00:35:19,169 --> 00:35:20,806 Gabrielle, watch the cook on that veal. 912 00:35:20,906 --> 00:35:22,342 Don't overcook your veal. 913 00:35:22,443 --> 00:35:23,445 Potatoes dried out, nice and fluffy. 914 00:35:23,478 --> 00:35:25,582 -Cream on boiling, okay? -Yep. 915 00:35:25,682 --> 00:35:28,488 Most people are going to expect a potato pairing here 916 00:35:28,589 --> 00:35:31,327 with a veal schnitzel. I taste them and I'm like, 917 00:35:31,360 --> 00:35:34,601 "Nah, forget it," and I go with my minted pea purée. 918 00:35:34,634 --> 00:35:36,504 It's getting there. Potatoes are good. 919 00:35:36,604 --> 00:35:38,207 I've already pivoted though, this is my backup. 920 00:35:38,307 --> 00:35:40,546 It's a minted pea purée with tahini. 921 00:35:40,613 --> 00:35:42,951 I love that vibrant color, Gabrielle. 922 00:35:43,051 --> 00:35:46,190 -Always vibrant. -Always, always. 923 00:35:46,291 --> 00:35:48,094 And remember to work nice and tidy. 924 00:35:48,194 --> 00:35:50,031 -Yes, chef. -And create some space. 925 00:35:50,098 --> 00:35:51,434 -Exactamundo. -Thank you, chef. 926 00:35:51,501 --> 00:35:53,605 Mushrooms, beautifully cooked. 927 00:35:53,705 --> 00:35:56,177 Drain them. Got some lovely color on there. 928 00:35:56,244 --> 00:35:58,515 Seven minutes to go. In five minutes from now 929 00:35:58,615 --> 00:36:00,185 we're gonna bring this home both of you, okay? 930 00:36:00,252 --> 00:36:01,387 -(CONNOR) Yes, chef. -Ah, ah, ah! 931 00:36:01,487 --> 00:36:03,357 -(THUD) -Oh, (BLEEP) me! 932 00:36:03,391 --> 00:36:05,597 I just see my mushrooms and bacon 933 00:36:05,663 --> 00:36:08,134 fly across the kitchen and I'm thinking, 934 00:36:08,234 --> 00:36:09,971 -"Holy (BLEEP)" -(DRAMATIC MUSIC) 935 00:36:10,071 --> 00:36:10,973 -I dropped it, chef. -You okay? 936 00:36:11,073 --> 00:36:12,610 You dropped them all? 937 00:36:12,710 --> 00:36:14,379 I'm seeing a core element of my dish 938 00:36:14,480 --> 00:36:16,117 and a part of my chance at the finale 939 00:36:16,217 --> 00:36:17,954 covering the floor. 940 00:36:17,987 --> 00:36:19,557 (MUSIC ENDS) 941 00:36:24,967 --> 00:36:27,106 (URGENT MUSIC) 942 00:36:27,206 --> 00:36:29,109 -Ah, ah, ah! -Oh, (BLEEP)! 943 00:36:29,142 --> 00:36:31,413 (GORDON) What happened? 944 00:36:31,514 --> 00:36:32,516 -I dropped it, chef. -You slipped? 945 00:36:32,550 --> 00:36:34,788 -I'm an idiot, chef. -Damn! 946 00:36:34,821 --> 00:36:38,695 I dropped 90 percent of my mushroom and bacon-y goodness 947 00:36:38,795 --> 00:36:41,000 that I've been nurturing and it's just on the floor. 948 00:36:41,033 --> 00:36:42,536 And I'm thinkin'... 949 00:36:42,570 --> 00:36:43,972 "How do we salvage this (BLEEP)?" 950 00:36:44,072 --> 00:36:45,409 You dropped them all? 951 00:36:45,510 --> 00:36:47,111 -No, I got a little bit. -It's fine. 952 00:36:47,212 --> 00:36:50,251 Thank God I've got two tablespoons left 953 00:36:50,351 --> 00:36:52,790 and I'm gonna use every little bit of that garnish 954 00:36:52,823 --> 00:36:55,395 'cause I could still bring this together. 955 00:36:55,495 --> 00:36:57,967 (GORDON) We're down to the final five minutes, guys, okay? 956 00:36:58,067 --> 00:37:00,272 Right, I want you to focus on this (BLEEP) sauce now, okay? 957 00:37:00,305 --> 00:37:02,844 -Yes, chef. -(HI-STAKES MUSIC) 958 00:37:02,944 --> 00:37:06,450 -Who's got the edge right now? -(DARIAN) I like the technique 959 00:37:06,551 --> 00:37:08,588 that Gabrielle is doing on her veal. 960 00:37:08,688 --> 00:37:10,860 I like the fact that she pounded it out and breaded it, 961 00:37:10,960 --> 00:37:14,333 but if Connor's cook is perfect, keeping it whole and on the top, 962 00:37:14,433 --> 00:37:16,270 that's gonna be a showstopper. 963 00:37:16,337 --> 00:37:18,542 Okay, guys, two minutes. Start plating, please. 964 00:37:18,642 --> 00:37:20,946 Rein it in now. Start focusing on the plate. 965 00:37:21,047 --> 00:37:23,384 Start imagining this dish, don't leave it to the last minute. 966 00:37:23,450 --> 00:37:25,288 -Yes, chef. Thank you. -You bringing it all together? 967 00:37:25,321 --> 00:37:26,424 (GORDON) Don't start dropping things now. Hey. 968 00:37:26,457 --> 00:37:28,061 -(BLEEP) -Work with both hands. 969 00:37:28,161 --> 00:37:29,163 -Yes, chef. -That way you won't be 970 00:37:29,196 --> 00:37:30,465 dropping everything, okay? 971 00:37:30,566 --> 00:37:32,469 Focus, focus, focus, focus, okay? 972 00:37:32,570 --> 00:37:34,807 Okay, make it count now, okay? Make it count. 973 00:37:34,874 --> 00:37:37,079 Thirty seconds to go! Lay them all on top of that. 974 00:37:37,179 --> 00:37:38,582 -Sauce last, yes? -Yes, chef. 975 00:37:38,615 --> 00:37:40,484 Okay, good. Clean the plate. 976 00:37:40,586 --> 00:37:42,088 -Make it count now, okay? -Yes, chef. 977 00:37:42,189 --> 00:37:44,460 Five, four, three, 978 00:37:44,561 --> 00:37:46,965 two, one, and stop! 979 00:37:47,065 --> 00:37:48,334 (CLAPPING) 980 00:37:48,367 --> 00:37:49,537 (DARIAN AND COLE) Beautiful. 981 00:37:50,806 --> 00:37:52,776 Woo! Well done. 982 00:37:55,315 --> 00:37:57,419 -(ELEVATOR PINGS) -(DRAMATIC MUSIC) 983 00:37:57,485 --> 00:38:01,761 Nyesha and Richard, what an incredible cook-off. 984 00:38:01,862 --> 00:38:04,166 A Next Level dish worthy of a spot 985 00:38:04,233 --> 00:38:06,336 in the finale. 986 00:38:06,370 --> 00:38:10,245 Let's start with a delicious Veal Schnitzel 987 00:38:10,345 --> 00:38:13,484 with a tahini, minted pea purée, 988 00:38:13,519 --> 00:38:16,123 and alongside that you've got beautiful caramelized figs. 989 00:38:16,223 --> 00:38:17,526 (SUSPENSEFUL MUSIC) 990 00:38:22,670 --> 00:38:24,774 This is a study in beautiful colors 991 00:38:24,875 --> 00:38:27,713 and freshness and lightness. I love, even, the schnitzel gets 992 00:38:27,780 --> 00:38:29,751 the sort of lemon wedge on the side. 993 00:38:29,784 --> 00:38:32,489 Classic preparation, absolutely textbook. 994 00:38:32,590 --> 00:38:33,725 It's cooked really, really perfectly. 995 00:38:36,497 --> 00:38:37,867 I think one of my favorite bites are that fig 996 00:38:37,934 --> 00:38:40,640 with the crispy, beautiful veal schnitzel. 997 00:38:40,673 --> 00:38:42,108 I love the sweetness from the peas. 998 00:38:42,142 --> 00:38:44,079 Pea and mint - classic pairing. 999 00:38:44,179 --> 00:38:47,553 For me, the tahini's just a little bit overpowering. 1000 00:38:47,654 --> 00:38:50,559 But very light and delicious and really lovely presentation. 1001 00:38:52,797 --> 00:38:56,671 Next up, this is a Pan-Roasted Veal Chop 1002 00:38:56,704 --> 00:38:59,243 and pencil asparagus, sautéed mushrooms with pan sauce. 1003 00:38:59,343 --> 00:39:00,712 (UNEASY MUSIC) 1004 00:39:08,696 --> 00:39:13,505 Another perfect execution when it comes to the protein. 1005 00:39:13,572 --> 00:39:17,312 This is an incredible expression of how to cook veal. 1006 00:39:17,412 --> 00:39:19,684 I would have loved more mushrooms. 1007 00:39:19,718 --> 00:39:21,854 Sort of feels like an afterthought. 1008 00:39:21,955 --> 00:39:25,962 I'm a sucker for sauce, I love this sort of reduction sauce 1009 00:39:25,996 --> 00:39:28,000 that's going with that veal. Potatoes are cooked well. 1010 00:39:28,100 --> 00:39:30,772 The asparagus, the mushrooms are beautifully roasted. 1011 00:39:30,839 --> 00:39:33,712 Maybe a little something sweet to sort of break up 1012 00:39:33,812 --> 00:39:36,585 some of the salinity and the earthiness of the mushrooms, 1013 00:39:36,685 --> 00:39:38,421 but again, I'm just trying to find something 1014 00:39:38,522 --> 00:39:41,427 that's not great with this dish. 1015 00:39:41,528 --> 00:39:44,399 Now for the most difficult decision of the night. 1016 00:39:44,466 --> 00:39:46,605 Nyesha, I'm gonna start with you. 1017 00:39:46,705 --> 00:39:49,844 Unlike usual, I'm gonna ask you which dish tonight 1018 00:39:49,944 --> 00:39:53,351 you are putting through into the grand finale. 1019 00:39:53,451 --> 00:39:56,156 -(SUSPENSEFUL MUSIC) -Tough choice. 1020 00:39:56,223 --> 00:39:58,093 Both great dishes, but... 1021 00:40:00,465 --> 00:40:01,334 I'm sending in the veal chop. 1022 00:40:01,434 --> 00:40:02,770 (SOMBER BEAT) 1023 00:40:05,676 --> 00:40:09,149 The dish that I'm sending into the finale, by a hair... 1024 00:40:10,586 --> 00:40:13,892 is the... veal... 1025 00:40:15,328 --> 00:40:16,497 chop. 1026 00:40:16,598 --> 00:40:18,334 (DRAMATIC BEAT) 1027 00:40:18,434 --> 00:40:20,104 Congratulations goes to... 1028 00:40:20,204 --> 00:40:21,775 Connor. 1029 00:40:21,875 --> 00:40:25,115 -(GENTLE MUSIC) -(NYESHA) Let's go! 1030 00:40:25,215 --> 00:40:26,651 Good job, you guys. 1031 00:40:26,751 --> 00:40:29,757 -(GABRIELLE, INDISTINCT) -(BLEEP) 1032 00:40:29,791 --> 00:40:31,728 (GORDON) Gabrielle, from a mentor's perspective 1033 00:40:31,795 --> 00:40:33,866 you've been a star pupil. 1034 00:40:33,932 --> 00:40:36,136 I know that's not the last we'll hear from you. 1035 00:40:36,236 --> 00:40:37,640 No, chef. 1036 00:40:37,740 --> 00:40:41,748 This has been... an unreal experience 1037 00:40:41,849 --> 00:40:45,589 and I feel like I've defied all odds. 1038 00:40:45,656 --> 00:40:48,328 I will forever, eternally be grateful for you all. 1039 00:40:48,394 --> 00:40:50,533 -(GORDON) Thank you. -(SNIFFLES) 1040 00:40:50,633 --> 00:40:52,636 Oh, I didn't think I'd be saying this, 1041 00:40:52,670 --> 00:40:54,740 but please say goodbye to your fellow chefs 1042 00:40:54,807 --> 00:40:56,277 and head to the elevator. 1043 00:40:56,377 --> 00:40:59,416 My last Gordon Girl. 1044 00:40:59,517 --> 00:41:02,255 -(MUFFLED) Love you... -(COLE, INDISTINCT) 1045 00:41:02,289 --> 00:41:03,090 I'm taking these boys down. 1046 00:41:04,527 --> 00:41:05,696 I'm so happy for you. 1047 00:41:08,300 --> 00:41:11,006 Come here. My God! 1048 00:41:11,073 --> 00:41:13,478 -Well done. I'm sorry. -Thank you so much. 1049 00:41:13,545 --> 00:41:15,749 (EMOTIONAL) Chef Ramsay, thank you so much. 1050 00:41:15,816 --> 00:41:18,789 Thank you for seeing in me 1051 00:41:18,822 --> 00:41:21,293 what I have so badly wanted to see in myself. 1052 00:41:21,393 --> 00:41:23,397 So proud. 1053 00:41:23,498 --> 00:41:25,535 Your fatherly presence in the kitchen 1054 00:41:25,569 --> 00:41:27,540 is remarkable. 1055 00:41:27,640 --> 00:41:29,844 Gordon's Girls! 1056 00:41:29,944 --> 00:41:31,515 Give it up everybody. Gabrielle, come on! 1057 00:41:31,581 --> 00:41:33,317 Well done, final four. 1058 00:41:33,417 --> 00:41:35,055 (GORDON) Oh, my goodness me. 1059 00:41:35,155 --> 00:41:36,825 (COLE) Love you! 1060 00:41:36,925 --> 00:41:38,962 (GORDON) Well done, well done, well done! 1061 00:41:38,995 --> 00:41:40,966 -Connor, congratulations. -Thank you, chef. 1062 00:41:41,067 --> 00:41:44,139 All three of you are just one step away 1063 00:41:44,239 --> 00:41:47,513 from claiming that quarter-million-dollar prize, 1064 00:41:47,580 --> 00:41:50,586 a one year mentorship from Richard Blais, 1065 00:41:50,686 --> 00:41:52,957 Nyesha Arrington and myself, and I promise you now 1066 00:41:53,057 --> 00:41:54,860 it will change your life forever. 1067 00:41:54,960 --> 00:41:57,566 -Are you kidding me?! -Unreal. 1068 00:41:57,600 --> 00:41:59,804 The three of you, get some rest! 1069 00:41:59,871 --> 00:42:01,975 And the next time we see you cook 1070 00:42:02,075 --> 00:42:04,948 I hope your timing... is to perfection. 1071 00:42:05,015 --> 00:42:06,450 -Heard, chef. -(GORDON) Good night. 1072 00:42:06,551 --> 00:42:08,087 -(DARIAN) Okay. -(CLAPPING) 1073 00:42:08,153 --> 00:42:09,991 -Thank you, chef. Thank you... -Congrats. 1074 00:42:10,024 --> 00:42:12,095 Get out! You did it. Come on, man! 1075 00:42:12,162 --> 00:42:14,332 -Let's go! -(RICHARD) Congrats, Cole. 1076 00:42:14,432 --> 00:42:15,636 Thank you. Thank you, chef. 1077 00:42:15,736 --> 00:42:17,338 Well done, bud. 1078 00:42:17,438 --> 00:42:18,742 (INDISTINCT) 1079 00:42:18,842 --> 00:42:20,879 (RICHARD) Good job, you three. 1080 00:42:20,980 --> 00:42:22,449 -Likewise. -(RICHARD) Push to the end. 1081 00:42:22,550 --> 00:42:23,752 -(COLE) Thank you, chef. -Get some rest. 1082 00:42:23,852 --> 00:42:25,589 -It's not over yet. -Well done! 1083 00:42:25,623 --> 00:42:26,891 -See you soon. Much love. -Well done! 1084 00:42:26,991 --> 00:42:28,728 Thank you, thank you, thank you. 1085 00:42:28,762 --> 00:42:31,066 Woo-eee! It's gonna be the three of us, man. 1086 00:42:35,040 --> 00:42:37,913 (NYESHA, VO) Next time on Next Level Chef... 1087 00:42:38,013 --> 00:42:39,249 This is the last time we're about to come out 1088 00:42:39,349 --> 00:42:40,385 of these doors. 1089 00:42:40,485 --> 00:42:42,523 (CHEERING) 1090 00:42:42,623 --> 00:42:44,627 Nothing less than excellence will do. 1091 00:42:44,727 --> 00:42:46,931 Final service, this is it. 1092 00:42:47,031 --> 00:42:49,303 See how it's uneven? Here, this part's not cooked. 1093 00:42:49,336 --> 00:42:52,710 $250,000 and the mentorship has always been in my mind. 1094 00:42:52,777 --> 00:42:54,145 And now it's time for me to put it in my hands. 1095 00:42:54,179 --> 00:42:55,649 (BLEEP) Don't slice that 'til the last minute 1096 00:42:55,749 --> 00:42:57,787 so the goodness stays in there. 1097 00:42:57,887 --> 00:42:59,924 (DARIAN) I can't believe this is finally happening. 1098 00:43:00,024 --> 00:43:01,861 What was that spice that's in my palate? 1099 00:43:01,928 --> 00:43:03,263 Be careful, I don't think you add any more spice. 1100 00:43:03,363 --> 00:43:05,135 May the best chef win, man. 1101 00:43:05,201 --> 00:43:08,808 (GORDON) The winner of Next Level Chef is... 1102 00:43:10,378 --> 00:43:12,616 (CHEERING AND APPLAUSE)