All language subtitles for Next.Level.Chef.S02E07.720p.WEB.h264-BAE

af Afrikaans
ak Akan
sq Albanian
am Amharic
ar Arabic
hy Armenian
az Azerbaijani
eu Basque
be Belarusian
bem Bemba
bn Bengali
bh Bihari
bs Bosnian
br Breton
bg Bulgarian
km Cambodian
ca Catalan
ceb Cebuano
chr Cherokee
ny Chichewa
zh-CN Chinese (Simplified)
zh-TW Chinese (Traditional) Download
co Corsican
hr Croatian
cs Czech
da Danish
nl Dutch Download
en English Download
eo Esperanto
et Estonian
ee Ewe
fo Faroese
tl Filipino
fi Finnish
fr French
fy Frisian
gaa Ga
gl Galician
ka Georgian
de German
el Greek
gn Guarani
gu Gujarati
ht Haitian Creole
ha Hausa
haw Hawaiian
iw Hebrew
hi Hindi
hmn Hmong
hu Hungarian
is Icelandic
ig Igbo
id Indonesian
ia Interlingua
ga Irish
it Italian
ja Japanese
jw Javanese
kn Kannada
kk Kazakh
rw Kinyarwanda
rn Kirundi
kg Kongo
ko Korean
kri Krio (Sierra Leone)
ku Kurdish
ckb Kurdish (Soranî)
ky Kyrgyz
lo Laothian
la Latin
lv Latvian
ln Lingala
lt Lithuanian
loz Lozi
lg Luganda
ach Luo
lb Luxembourgish
mk Macedonian
mg Malagasy
ms Malay
ml Malayalam
mt Maltese
mi Maori
mr Marathi
mfe Mauritian Creole
mo Moldavian
mn Mongolian
my Myanmar (Burmese)
sr-ME Montenegrin
ne Nepali
pcm Nigerian Pidgin
nso Northern Sotho
no Norwegian
nn Norwegian (Nynorsk)
oc Occitan
or Oriya
om Oromo
ps Pashto
fa Persian Download
pl Polish
pt-BR Portuguese (Brazil)
pt Portuguese (Portugal) Download
pa Punjabi
qu Quechua
ro Romanian
rm Romansh
nyn Runyakitara
ru Russian
sm Samoan
gd Scots Gaelic
sr Serbian
sh Serbo-Croatian
st Sesotho
tn Setswana
crs Seychellois Creole
sn Shona
sd Sindhi
si Sinhalese
sk Slovak
sl Slovenian
so Somali
es Spanish Download
es-419 Spanish (Latin American)
su Sundanese
sw Swahili
sv Swedish
tg Tajik
ta Tamil
tt Tatar
te Telugu
th Thai
ti Tigrinya
to Tonga
lua Tshiluba
tum Tumbuka
tr Turkish
tk Turkmen
tw Twi
ug Uighur
uk Ukrainian
ur Urdu
uz Uzbek
vi Vietnamese
cy Welsh
wo Wolof
xh Xhosa
yi Yiddish
yo Yoruba
zu Zulu
Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated: 1 00:00:02,303 --> 00:00:04,703 - Last time on "next level chef"... 2 00:00:04,739 --> 00:00:06,305 - Nathan, tell them what they're cooking! 3 00:00:09,477 --> 00:00:11,777 - Ah-- [laughs] 4 00:00:11,879 --> 00:00:13,579 - Stand back. Stand back! 5 00:00:13,614 --> 00:00:15,914 There was one great dish-- 6 00:00:15,983 --> 00:00:17,783 Preston's. - Yeah! 7 00:00:17,818 --> 00:00:18,784 [all cheering] 8 00:00:18,853 --> 00:00:20,552 - Behind, hot behind, hot! 9 00:00:20,621 --> 00:00:22,621 - The dish that I'm eliminating 10 00:00:22,690 --> 00:00:25,758 Is the fish with the curly fries. 11 00:00:25,826 --> 00:00:26,992 - April-- 12 00:00:27,061 --> 00:00:27,993 Oh, dear. 13 00:00:28,062 --> 00:00:29,928 - Oh, man. 14 00:00:30,031 --> 00:00:31,830 - Chris, well done. - Thank you, chef. 15 00:00:33,100 --> 00:00:34,233 - And tonight... 16 00:00:34,268 --> 00:00:36,035 - Today, you'll all be creating 17 00:00:36,070 --> 00:00:38,270 A next-level fish dish. 18 00:00:38,305 --> 00:00:40,105 - Let's go! 19 00:00:40,141 --> 00:00:41,440 - One more thing-- 20 00:00:41,509 --> 00:00:42,708 For the first time ever, 21 00:00:42,777 --> 00:00:46,311 That platform will not be stopping. 22 00:00:46,380 --> 00:00:49,415 - $250,000 and a one-year mentorship-- 23 00:00:49,517 --> 00:00:51,917 They're going to throw all the curveballs at us. 24 00:00:51,952 --> 00:00:55,020 - Let's bury those top floors, guys! 25 00:00:55,122 --> 00:00:56,355 - Blais, what'd you get? 26 00:00:56,390 --> 00:00:58,190 - Cod. - You're [bleep]. 27 00:00:58,259 --> 00:00:59,324 - What? 28 00:01:00,961 --> 00:01:03,862 [tense music] 29 00:01:03,898 --> 00:01:10,903 ♪ ♪ 30 00:01:12,907 --> 00:01:15,874 [dramatic music] 31 00:01:15,943 --> 00:01:17,976 ♪ ♪ 32 00:01:18,079 --> 00:01:19,745 - Welcome back, guys. 33 00:01:19,780 --> 00:01:23,849 Line up. We have one hell of a day for all of you. 34 00:01:23,951 --> 00:01:25,050 It's a big one. 35 00:01:26,387 --> 00:01:28,887 The cream is rising-- yes, team ramsay? 36 00:01:28,989 --> 00:01:30,055 - Yeah--oh, yes, chef. All: Yes, chef. 37 00:01:30,191 --> 00:01:32,491 - We are back on that top level-- 38 00:01:32,593 --> 00:01:34,226 Right where we belong, yes? - Told ya. 39 00:01:34,261 --> 00:01:35,227 Told ya. - Yes, chef. 40 00:01:35,262 --> 00:01:36,662 - Yes, thanks, preston. 41 00:01:36,697 --> 00:01:38,864 - I'm feeling really, really good about today. 42 00:01:38,933 --> 00:01:40,399 Winning top dish for my team 43 00:01:40,468 --> 00:01:42,601 In the last challenge, I feel unstoppable right now. 44 00:01:42,670 --> 00:01:44,036 - Okay, trailblazers-- 45 00:01:44,071 --> 00:01:45,304 - Whoo. - Chris, listen, 46 00:01:45,406 --> 00:01:48,707 Twice into the elimination and twice you come back, 47 00:01:48,776 --> 00:01:50,876 Which makes you either very lucky 48 00:01:50,911 --> 00:01:52,478 Or very good. Which one is it? 49 00:01:52,513 --> 00:01:53,745 - I think I'm very good, chef. 50 00:01:53,814 --> 00:01:55,414 I don't have so much arrogance 51 00:01:55,516 --> 00:01:57,316 That I think I'm the best one in the room, 52 00:01:57,351 --> 00:01:58,917 But I do have enough resilience 53 00:01:58,953 --> 00:02:01,653 To tell you that you could bury me in the ground, 54 00:02:01,722 --> 00:02:04,089 And I will crawl back out 55 00:02:04,191 --> 00:02:05,858 Like a zombie and come after you. 56 00:02:05,926 --> 00:02:08,560 [evil laughter] 57 00:02:08,662 --> 00:02:10,829 - All right, team arrington, listen-- 58 00:02:10,898 --> 00:02:12,498 We lost April last time, 59 00:02:12,533 --> 00:02:14,500 And we're back in the basement. 60 00:02:14,535 --> 00:02:17,302 I do not want to lose another chef. 61 00:02:17,371 --> 00:02:18,670 - Yes, chef. - Yes, chef. 62 00:02:18,706 --> 00:02:20,706 - Today, you'll all be creating 63 00:02:20,741 --> 00:02:23,675 A next-level fish dish, 64 00:02:23,744 --> 00:02:25,577 And of course, we'll expect 65 00:02:25,679 --> 00:02:28,547 All of you to filet it first. 66 00:02:28,582 --> 00:02:30,315 - I was a butcher at a restaurant. 67 00:02:30,384 --> 00:02:31,917 I can break down fish. 68 00:02:31,986 --> 00:02:33,018 I got this. 69 00:02:33,120 --> 00:02:34,653 - We're gonna show you the proper way 70 00:02:34,755 --> 00:02:36,555 To filet a fish. 71 00:02:36,624 --> 00:02:37,890 Nyesha, shall we start with you, please? 72 00:02:37,992 --> 00:02:41,627 - Please. What I have for you esteemed chefs today 73 00:02:41,662 --> 00:02:44,229 Is rainbow trout. - Mmm. 74 00:02:44,265 --> 00:02:46,331 - Here, I'm just gonna make oner incision at the tail, 75 00:02:46,433 --> 00:02:49,201 And then flip to the other side, 76 00:02:49,270 --> 00:02:53,505 Allow the knife to just guide along those bones... 77 00:02:53,574 --> 00:02:54,506 And voilà. 78 00:02:54,575 --> 00:02:56,141 - Like a surgeon, just-- 79 00:02:56,177 --> 00:02:57,576 Boom, boom, boom, done. 80 00:02:57,678 --> 00:02:59,344 For me, it's gonna come out 81 00:02:59,446 --> 00:03:01,547 Looking like it just went in a blender. 82 00:03:01,615 --> 00:03:03,749 - So nyesha had a round fish. 83 00:03:03,817 --> 00:03:06,552 What I'm going to demonstrate for you is a flat fish-- 84 00:03:06,620 --> 00:03:08,820 A lemon sole. 85 00:03:10,191 --> 00:03:11,990 I'm gonna start by making an incision 86 00:03:12,059 --> 00:03:13,325 Up near the head of the fish, 87 00:03:13,427 --> 00:03:14,826 Right to the base of the spine, 88 00:03:14,895 --> 00:03:17,062 And then very simply, I'm gonna run my knife down 89 00:03:17,097 --> 00:03:18,497 The backbone of the fish. 90 00:03:18,532 --> 00:03:20,332 When you're cutting fish, it's different than meat. 91 00:03:20,467 --> 00:03:23,368 You want nice long strokes, 92 00:03:23,470 --> 00:03:26,838 And there you have a beautiful 93 00:03:26,907 --> 00:03:29,208 Filet of lemon sole. - Beautiful. 94 00:03:29,310 --> 00:03:32,144 These things come in all different sizes. 95 00:03:32,179 --> 00:03:34,012 Richard, I may need a hand 96 00:03:34,114 --> 00:03:36,248 Lifting this thing. Could you get that side there? 97 00:03:36,350 --> 00:03:38,550 That's it. Ready? - Okay, ready. 98 00:03:38,586 --> 00:03:41,053 - I have an amazing... 99 00:03:41,188 --> 00:03:43,288 [laughter] 100 00:03:43,390 --> 00:03:44,890 Sardine! 101 00:03:44,992 --> 00:03:47,059 - It's about the size of my fish I catch all the time. 102 00:03:47,127 --> 00:03:49,795 - Now, that goes down through there. 103 00:03:49,863 --> 00:03:52,331 Bend the knife. Let the knife do the work, 104 00:03:52,433 --> 00:03:53,665 And off. 105 00:03:53,767 --> 00:03:55,867 That's how you filet a sardine. 106 00:03:55,936 --> 00:03:57,469 - Nice job, chef. 107 00:03:57,605 --> 00:03:59,304 - Whoo. - Nice job. 108 00:03:59,406 --> 00:04:02,608 - A great chef can filet a fish of any size. 109 00:04:02,710 --> 00:04:04,576 Understood? - Yes, chef. 110 00:04:04,645 --> 00:04:06,945 - So chef, are you saying it's not the size of the fish-- 111 00:04:07,014 --> 00:04:08,213 It's the motion of the ocean? 112 00:04:08,249 --> 00:04:10,749 All: Ooh! [laughter] 113 00:04:10,784 --> 00:04:11,750 - Wow. - Good one. 114 00:04:11,785 --> 00:04:12,918 - My gran's watching. 115 00:04:12,987 --> 00:04:14,086 [laughter] 116 00:04:14,188 --> 00:04:16,888 Listen, there's one more thing-- 117 00:04:16,991 --> 00:04:18,757 For the first time ever, 118 00:04:18,826 --> 00:04:22,427 When that platform comes down, 119 00:04:22,463 --> 00:04:26,198 It will not be stopping. 120 00:04:26,267 --> 00:04:27,266 All: What? 121 00:04:27,301 --> 00:04:28,300 - Oh. - Oh, baby. 122 00:04:28,402 --> 00:04:29,401 - Wait, what? - Huh? 123 00:04:29,470 --> 00:04:31,236 - Yeah. - They're going to throw 124 00:04:31,272 --> 00:04:32,471 All the curveballs at us. 125 00:04:32,506 --> 00:04:35,707 I get it. It is $250,000 on the line 126 00:04:35,743 --> 00:04:37,709 And a one-year mentorship. 127 00:04:37,745 --> 00:04:39,711 Bring it on. 128 00:04:39,747 --> 00:04:40,979 - Right, team ramsay, thanks to preston, 129 00:04:41,081 --> 00:04:43,982 We have access to that top level kitchen. 130 00:04:44,084 --> 00:04:46,818 Head the elevators. Good luck. 131 00:04:46,920 --> 00:04:48,587 - Chef. - Thank you, chef. 132 00:04:48,656 --> 00:04:50,555 [rock music] 133 00:04:50,591 --> 00:04:51,556 [elevator dings] 134 00:04:51,592 --> 00:04:53,659 [elevator whirs] 135 00:04:53,761 --> 00:04:55,294 - Keep your head in the game-- 136 00:04:55,396 --> 00:04:56,495 Best dish comes off this floor. 137 00:04:56,597 --> 00:04:59,364 [elevator dings] [all cheer] 138 00:04:59,433 --> 00:05:00,866 - What's up, dude? 139 00:05:00,901 --> 00:05:02,301 - Oh, how I've missed you. 140 00:05:02,336 --> 00:05:04,336 - Oh, my god. - She pretty. 141 00:05:04,438 --> 00:05:06,371 [elevator whirs] 142 00:05:06,473 --> 00:05:08,140 - Nail the fish. - Yeah. 143 00:05:08,175 --> 00:05:09,274 Fish gotta be nailed. 144 00:05:09,343 --> 00:05:12,544 I have fileted whole-ass yellowfin tuna. 145 00:05:12,613 --> 00:05:13,745 [elevator dings] I worked at a fish place, 146 00:05:13,781 --> 00:05:17,582 So let's go, baby. Let's go! 147 00:05:17,651 --> 00:05:19,384 [elevator dings] yeah, baby. 148 00:05:19,420 --> 00:05:20,419 Man, middle kitchen. 149 00:05:20,487 --> 00:05:22,287 We go up. All right, let's see here. 150 00:05:22,389 --> 00:05:24,823 - Ooh, look at our boning knives. 151 00:05:26,660 --> 00:05:28,593 - Okay, guys. Winning dish today, guys-- 152 00:05:28,662 --> 00:05:30,062 Let's get it. - I freaking live 153 00:05:30,097 --> 00:05:31,863 In the basement in this competition. 154 00:05:31,932 --> 00:05:34,199 [applause] 155 00:05:34,268 --> 00:05:36,468 Yes! - Vamanos! 156 00:05:36,537 --> 00:05:38,270 - Back home, baby. I'm back home. 157 00:05:38,305 --> 00:05:41,039 - I don't know that I'll call it a home. 158 00:05:41,108 --> 00:05:43,675 [cheers and applause] 159 00:05:43,711 --> 00:05:46,178 - Let's go! 160 00:05:46,280 --> 00:05:48,213 Stop clapping now. Let's go, let's go, 161 00:05:48,282 --> 00:05:50,148 Let's go, let's go. Line up, please. 162 00:05:50,217 --> 00:05:53,018 [elevator dings] [cheers and applause] 163 00:05:53,120 --> 00:05:55,554 - Feeling good, feeling good? - Feeling good. 164 00:05:55,589 --> 00:05:57,322 - Let's go, guys. - Yay. 165 00:05:57,391 --> 00:05:58,590 - How are you feeling? - Great, chef. 166 00:05:58,625 --> 00:05:59,758 - Are we good, ready? - Feeling good, chef. 167 00:05:59,793 --> 00:06:02,060 - Okay, let's go, let's go, let's go. 168 00:06:02,096 --> 00:06:03,128 Line up. 169 00:06:03,230 --> 00:06:04,229 Here we go. 170 00:06:04,298 --> 00:06:05,564 - One, two, three-- all: Team! 171 00:06:05,666 --> 00:06:07,265 - Four, five, six-- all: Ramsay! 172 00:06:07,301 --> 00:06:08,834 - Platform is on its way. 173 00:06:08,902 --> 00:06:10,702 Oh, guess I should tell you one last thing-- 174 00:06:10,771 --> 00:06:13,071 We are changing things up big time. 175 00:06:13,107 --> 00:06:14,373 - Oh, geez. - There are just 176 00:06:14,475 --> 00:06:17,209 Three large fish, so you need to decide! 177 00:06:17,311 --> 00:06:19,745 - Sorry, what? - Grab one as a team! 178 00:06:19,813 --> 00:06:21,213 - Oh. - My god! 179 00:06:21,315 --> 00:06:22,547 - Go, go, go, go, decide! 180 00:06:22,583 --> 00:06:23,548 What are you gonna grab? 181 00:06:23,584 --> 00:06:25,183 It is not stopping, okay? 182 00:06:25,219 --> 00:06:26,985 So make it count. 183 00:06:27,020 --> 00:06:29,254 - Three ginormous fish 184 00:06:29,356 --> 00:06:31,823 That look absolutely terrifying. 185 00:06:31,892 --> 00:06:33,058 - The salmon--beautiful. 186 00:06:33,160 --> 00:06:35,660 - [laughing] vinny, like, grabs the salmon. 187 00:06:35,729 --> 00:06:37,028 Like, he's a firefighter. 188 00:06:37,064 --> 00:06:38,463 He can hold the fish by himself. 189 00:06:38,499 --> 00:06:41,032 Like, why am I gonna get that all over me? 190 00:06:41,068 --> 00:06:42,267 [laughs] 191 00:06:42,336 --> 00:06:43,535 - What do you wanna do? 192 00:06:43,637 --> 00:06:44,903 - What do you mean, "what do you wanna do?" 193 00:06:45,005 --> 00:06:46,204 - Put it down, put it down. - What do I wanna do? 194 00:06:46,273 --> 00:06:47,305 What do you wanna do? - Filet this. 195 00:06:47,341 --> 00:06:48,707 - What are you doing? Put it down! 196 00:06:48,742 --> 00:06:50,308 It's dead! 197 00:06:50,377 --> 00:06:51,643 - Listen up, everyone. 198 00:06:52,846 --> 00:06:54,312 On that platform, 199 00:06:54,348 --> 00:06:56,581 There's only two large fish left, 200 00:06:56,683 --> 00:06:58,617 And you have to grab one. 201 00:06:58,719 --> 00:07:00,352 - What? - You'll work together 202 00:07:00,387 --> 00:07:01,720 To break it down. 203 00:07:01,822 --> 00:07:03,088 - That's exciting. 204 00:07:03,190 --> 00:07:05,056 - Here it comes! - It's green. 205 00:07:05,125 --> 00:07:07,092 - Okay, pick the fish you want as a team. 206 00:07:07,161 --> 00:07:08,927 - Is it halibut? - And I see the giant monster. 207 00:07:09,029 --> 00:07:10,295 [screams] 208 00:07:10,330 --> 00:07:11,763 It's disgusting. I don't-- 209 00:07:11,865 --> 00:07:14,466 [laughs] - cod, cod, cod, cod, cod, cod. 210 00:07:14,501 --> 00:07:15,500 - You want cod? 211 00:07:15,569 --> 00:07:16,501 - I'm, like, grabbing this fish 212 00:07:16,570 --> 00:07:17,736 And then I'm grabbing-- 213 00:07:17,838 --> 00:07:19,070 It's getting bigger and bigger and bigger. 214 00:07:19,106 --> 00:07:21,139 I'm like, "whoa." - ew! 215 00:07:21,175 --> 00:07:23,475 - Mehreen's over here like, "ew!" 216 00:07:23,544 --> 00:07:26,545 - I just need to be as far away from this as possible. 217 00:07:26,580 --> 00:07:28,180 - Guys, make it work. 218 00:07:28,215 --> 00:07:29,848 There's only one big fish. 219 00:07:29,950 --> 00:07:31,383 - What the heck? 220 00:07:31,418 --> 00:07:33,585 - You're working as a team today to break this down. 221 00:07:33,620 --> 00:07:35,821 - In key west, we eat a lot of fish. 222 00:07:35,889 --> 00:07:39,224 Usually, I let the fish monger do the work. 223 00:07:39,293 --> 00:07:42,093 - Go, go, go, go, go, go, go. - Go, go, go, go, go! 224 00:07:42,196 --> 00:07:43,495 - Come on, stretch. 225 00:07:43,597 --> 00:07:45,230 - Work as a team. - One fish. 226 00:07:45,265 --> 00:07:47,466 - One big-ass fish. 227 00:07:47,501 --> 00:07:50,869 What are we supposed to do with this? 228 00:07:50,904 --> 00:07:51,870 - I got y'all, I got y'all, I got y'all. 229 00:07:51,939 --> 00:07:52,871 I got it, I got it. - Yes. 230 00:07:52,940 --> 00:07:54,906 - It's this huge halibut 231 00:07:54,975 --> 00:07:56,641 In my face. 232 00:07:56,710 --> 00:07:57,742 Pick it up--boom-- 233 00:07:57,845 --> 00:07:59,077 Slam it on the table. 234 00:07:59,112 --> 00:08:01,012 It's go time. - Who's doing what? 235 00:08:01,081 --> 00:08:02,447 - I'm gonna break down, chef. I'ma break down. 236 00:08:02,549 --> 00:08:04,483 - Okay. - I'm comfortable with fish. 237 00:08:04,585 --> 00:08:06,985 I was a sushi chef for almost a year. 238 00:08:07,020 --> 00:08:08,687 Seafood and fish is my specialty. 239 00:08:08,789 --> 00:08:09,988 I got this. 240 00:08:10,057 --> 00:08:11,623 - That's our sushi chef right there, baby. 241 00:08:11,658 --> 00:08:13,058 - Yeah! - She's done this before. 242 00:08:13,093 --> 00:08:15,293 [dramatic music] 243 00:08:15,362 --> 00:08:16,561 - I'm gonna break it down. 244 00:08:16,663 --> 00:08:17,896 Somebody else pinbone it. 245 00:08:17,931 --> 00:08:19,231 I am a professional butcher, 246 00:08:19,299 --> 00:08:20,832 So I'm going to break down this fish. 247 00:08:20,901 --> 00:08:22,033 - You're confident in this right? 248 00:08:22,102 --> 00:08:23,468 - Yes. - Okay. 249 00:08:23,504 --> 00:08:26,271 - I didn't really leave much room for other opinions. 250 00:08:26,306 --> 00:08:28,273 This is my fish. I'm going to butcher it. 251 00:08:28,342 --> 00:08:29,741 - Beautiful. Well done. 252 00:08:29,810 --> 00:08:31,343 - Yeah, baby, that's it. - Beautiful. 253 00:08:31,378 --> 00:08:32,477 - Yeah. - Well done. 254 00:08:32,546 --> 00:08:34,446 - Oh, my--got it. - Oh, my god. 255 00:08:34,548 --> 00:08:36,715 - Blais, what'd you get? 256 00:08:36,783 --> 00:08:38,016 - Cod. - Cod? 257 00:08:38,118 --> 00:08:39,050 You're [bleep]. 258 00:08:39,152 --> 00:08:40,585 - The cod is fantastic. 259 00:08:40,621 --> 00:08:41,820 I haven't seen one this big in years. 260 00:08:43,223 --> 00:08:44,189 - Who's doing the cutting? 261 00:08:44,224 --> 00:08:45,423 One person should do it, right? 262 00:08:45,492 --> 00:08:47,792 Both: Yup. - Matt immediately steps up. 263 00:08:47,861 --> 00:08:49,828 I think matt's comfortable butchering fish. 264 00:08:49,863 --> 00:08:51,196 I know he's the meat guy. 265 00:08:51,265 --> 00:08:53,465 - Four distinct cod dishes. 266 00:08:53,534 --> 00:08:55,200 Be very careful. You picked the toughest fish 267 00:08:55,269 --> 00:08:56,535 To cut, but the best one to cook. 268 00:08:56,637 --> 00:08:58,069 - Yeah, yeah, yeah, yeah. - Yes. 269 00:08:58,138 --> 00:08:59,804 - Try and do one big cut. 270 00:08:59,873 --> 00:09:01,006 I'm getting a little worried, 271 00:09:01,108 --> 00:09:03,775 Because cutting cow and cutting fish-- 272 00:09:03,810 --> 00:09:05,377 They're way different. - You're a meat butcher. 273 00:09:05,412 --> 00:09:06,978 I know you're a meat guy. You're cutting it like meat. 274 00:09:07,047 --> 00:09:09,648 - For cow, you are, like, hacking at it, 275 00:09:09,750 --> 00:09:11,950 And then fish, it's, like, one nice glide, 276 00:09:12,019 --> 00:09:15,086 So I'm just hoping he doesn't butcher this fish. 277 00:09:15,188 --> 00:09:17,689 You want a nice smooth cut going towards tini. 278 00:09:17,791 --> 00:09:19,224 - Oh, man. 279 00:09:19,259 --> 00:09:21,660 I'm trying to be as delicate as I can and find the line 280 00:09:21,695 --> 00:09:22,761 To kinda follow. 281 00:09:22,863 --> 00:09:23,862 - Careful on that. 282 00:09:23,897 --> 00:09:25,497 All right, let's go. We gotta cut it. 283 00:09:25,532 --> 00:09:26,698 This is the prize piece. 284 00:09:26,733 --> 00:09:27,766 Don't mess up this part right here. 285 00:09:27,868 --> 00:09:28,934 Watch your belly. Watch your belly. 286 00:09:29,036 --> 00:09:31,036 - My god, I can't filet a fish. 287 00:09:31,104 --> 00:09:32,070 We are in trouble. 288 00:09:32,105 --> 00:09:33,305 - Long strokes, long strokes. 289 00:09:33,373 --> 00:09:35,774 You're hacking at it. You're hacking at it. 290 00:09:36,944 --> 00:09:38,677 Keep looking over like, what is he doing? 291 00:09:38,745 --> 00:09:39,744 It looks terrible. 292 00:09:39,780 --> 00:09:41,179 - Matt-- - careful. 293 00:09:41,214 --> 00:09:42,714 [dramatic music] 294 00:09:42,783 --> 00:09:43,748 It's like, stop. 295 00:09:43,784 --> 00:09:45,383 - This is stressing me out. 296 00:09:49,623 --> 00:09:50,822 - I butchered that. 297 00:09:50,891 --> 00:09:52,257 - You're cutting it a little bit like meat. 298 00:09:52,359 --> 00:09:53,825 You're a meat butcher. I know you're a meat guy. 299 00:09:53,894 --> 00:09:55,126 - I know I am. - You're cutting it like meat. 300 00:09:55,228 --> 00:09:57,128 - You're hacking at it. You're hacking at it. 301 00:09:57,230 --> 00:09:58,630 - The fish-- I had loads of training, 302 00:09:58,665 --> 00:10:00,231 But matt decided to drop in 303 00:10:00,300 --> 00:10:01,433 And take charge on this one. 304 00:10:01,468 --> 00:10:02,534 - This is the prize piece. 305 00:10:02,636 --> 00:10:04,302 Don't mess up this part right here. 306 00:10:04,404 --> 00:10:05,870 - I'm gonna use those collars. 307 00:10:05,939 --> 00:10:07,372 This is a competition. 308 00:10:07,474 --> 00:10:08,573 You're either gonna get got 309 00:10:08,675 --> 00:10:10,609 Or get gone. That's it, 310 00:10:10,677 --> 00:10:13,678 And if I have access to giant cod collars-- 311 00:10:13,714 --> 00:10:16,147 That are a chef's dream, 312 00:10:16,216 --> 00:10:17,182 Done, out of the way. 313 00:10:17,284 --> 00:10:18,383 Coming over. Give me the knife. 314 00:10:18,485 --> 00:10:19,551 Coming over. - You got this. 315 00:10:19,586 --> 00:10:20,852 - Make 'em nice. Make 'em nice. 316 00:10:20,954 --> 00:10:22,554 - I certainly am not gonna go to elimination. 317 00:10:22,589 --> 00:10:27,158 Fish will be chris' top dish today. 318 00:10:27,194 --> 00:10:28,360 - Beautiful. 319 00:10:28,428 --> 00:10:29,628 Good, good, you're going good. 320 00:10:29,696 --> 00:10:33,264 Chris saved us, and I'm feeling relieved 321 00:10:33,367 --> 00:10:34,633 - Two of your portions right there. 322 00:10:36,269 --> 00:10:38,269 - How big a piece do you want? 323 00:10:38,372 --> 00:10:39,638 - All of you, you're gonna need 324 00:10:39,706 --> 00:10:40,905 Ingredients to go with these 325 00:10:41,008 --> 00:10:43,008 Incredible salmon filets. - Yes, chef. 326 00:10:43,076 --> 00:10:45,276 - It's time for the mid-round mayhem, guys. 327 00:10:45,345 --> 00:10:46,444 - Today's curveball city. 328 00:10:46,480 --> 00:10:48,113 I don't know what's going on. 329 00:10:48,148 --> 00:10:50,181 It's just blur. 330 00:10:50,283 --> 00:10:52,517 [hydraulics whirring] 331 00:10:52,586 --> 00:10:55,286 - The rest of the ingredients are on their way down. 332 00:10:55,355 --> 00:10:56,988 And go! 333 00:10:57,090 --> 00:10:58,757 Grab, grab! 334 00:10:58,825 --> 00:10:59,958 - I know I need lemon. 335 00:11:00,027 --> 00:11:01,259 I mean, that's, like, 336 00:11:01,294 --> 00:11:03,628 The key ingredient that goes with any fish-- 337 00:11:03,664 --> 00:11:06,865 Green onion, sweet potato, yukon potato. 338 00:11:06,900 --> 00:11:07,866 - Five, 339 00:11:07,967 --> 00:11:10,468 Four, three, two... 340 00:11:10,537 --> 00:11:12,404 - I got a smokin' grab today. 341 00:11:12,472 --> 00:11:13,938 - One. Goodbye! 342 00:11:14,041 --> 00:11:15,907 Let's go. Well done. 343 00:11:15,976 --> 00:11:16,908 - All right, it's on the move, guys! 344 00:11:16,977 --> 00:11:18,510 Here's your ingredients! 345 00:11:18,545 --> 00:11:20,745 - We're goin', we're goin'. 346 00:11:20,814 --> 00:11:22,013 - Get all the ingredients you need. 347 00:11:22,115 --> 00:11:25,417 - I'm looking for white wine, and I grab that. 348 00:11:25,519 --> 00:11:26,551 This is gonna be good. 349 00:11:26,586 --> 00:11:29,120 - Three, two, one. 350 00:11:29,189 --> 00:11:30,221 We get flavor. 351 00:11:30,323 --> 00:11:32,390 Back to your stations. 352 00:11:32,426 --> 00:11:35,226 - I lay everything out, and I'm like, "holy [bleep]." 353 00:11:35,295 --> 00:11:36,828 The bottle isn't white wine. 354 00:11:36,897 --> 00:11:39,431 It's elderflower. 355 00:11:41,435 --> 00:11:43,835 What am I gonna do with this stuff? 356 00:11:43,870 --> 00:11:46,037 - Get garn--garnish, greens. Come on, guys. 357 00:11:46,106 --> 00:11:47,205 - Yes. 358 00:11:47,240 --> 00:11:49,107 - Lemon. - Grab what you need 359 00:11:49,209 --> 00:11:50,475 For four distinct dishes. 360 00:11:50,510 --> 00:11:52,477 - I grab garlic, onions, 361 00:11:52,512 --> 00:11:53,945 Greens, carrots. 362 00:11:54,047 --> 00:11:57,315 It is working in my favor to omify my dishes 363 00:11:57,384 --> 00:11:59,317 And puerto ricanize them every single time, 364 00:11:59,386 --> 00:12:01,619 And I'm going to continue to do that. 365 00:12:01,655 --> 00:12:05,957 - Five, four, three, two, one! 366 00:12:06,026 --> 00:12:07,058 Back to the stations. 367 00:12:07,160 --> 00:12:08,593 Let's go. Good job, good job, good job. 368 00:12:08,662 --> 00:12:10,028 - Whoo! - Let's go, guys! 369 00:12:10,063 --> 00:12:11,329 Let's go! 370 00:12:11,431 --> 00:12:12,664 - Neesh! 371 00:12:12,733 --> 00:12:14,466 - What's up? - How's the halibut? 372 00:12:14,534 --> 00:12:16,034 - It's amazing. They did a great job 373 00:12:16,069 --> 00:12:17,435 Fileting it, actually. 374 00:12:17,471 --> 00:12:19,237 - We got the salmon, and we're staying on top, girl. 375 00:12:19,272 --> 00:12:20,605 - Okay, chef. Okay, we'll see. 376 00:12:20,674 --> 00:12:24,109 - Enjoy the basement. - We're coming for the top! 377 00:12:24,177 --> 00:12:25,376 Pilar, what are you working on? 378 00:12:25,479 --> 00:12:28,113 - I'm gonna do a milk-poached halibut, chef, 379 00:12:28,148 --> 00:12:30,682 With some smashed sweet potato. 380 00:12:30,751 --> 00:12:33,351 - I know how bad you probably wanted sushi today, right? 381 00:12:33,420 --> 00:12:34,586 - [laughing] no. 382 00:12:34,654 --> 00:12:35,653 - Tell me more about your black girl sushi. 383 00:12:35,756 --> 00:12:36,788 It's super inspiring to me. 384 00:12:36,823 --> 00:12:38,256 - Yeah, it's just bringing, you know, 385 00:12:38,358 --> 00:12:40,959 Typical soul food-- sweet potatoes, collard greens, 386 00:12:41,027 --> 00:12:42,694 In a sushi roll. - Wow. 387 00:12:42,796 --> 00:12:44,262 - Just wanna bring something different, chef. 388 00:12:44,364 --> 00:12:45,263 - Keep cooking. You got this. 389 00:12:45,365 --> 00:12:46,631 - Thank you. Chef arrington 390 00:12:46,666 --> 00:12:49,033 Is a huge inspiration for me as a woman in color, 391 00:12:49,069 --> 00:12:51,503 And I wanna make her proud. 392 00:12:51,605 --> 00:12:52,837 - You guys good? You good, homie? 393 00:12:52,873 --> 00:12:54,038 You good, chef? - Yeah, we good! 394 00:12:54,074 --> 00:12:55,473 - Let's do it, baby. - We good, chef! 395 00:12:55,509 --> 00:12:57,041 - You okay, shay? - Good. 396 00:12:57,077 --> 00:12:58,343 - What's the plan, my friend? 397 00:12:58,445 --> 00:13:00,612 - I am gonna do a mediterranean-style stew 398 00:13:00,680 --> 00:13:02,981 With these potatoes and tomato and sumac, 399 00:13:03,016 --> 00:13:04,582 And I'm gonna crust my fish 400 00:13:04,618 --> 00:13:06,417 With this beautiful bread, 401 00:13:06,520 --> 00:13:07,852 And this-- I grabbed these herbs, 402 00:13:07,954 --> 00:13:09,487 And I don't know what they are. - Yeah, beautiful. 403 00:13:09,589 --> 00:13:10,555 - I thought this was rosemary. 404 00:13:10,624 --> 00:13:11,623 - This is actually a sea vegetable. 405 00:13:11,691 --> 00:13:12,624 Did you taste them yet? - Not yet. 406 00:13:12,692 --> 00:13:13,825 - Always. That's the last time 407 00:13:13,860 --> 00:13:15,093 I'm gonna ask you, okay? 408 00:13:15,195 --> 00:13:16,261 It's your first time. - You'll never have to-- 409 00:13:16,329 --> 00:13:17,629 Ooh! - For saline, right? 410 00:13:17,664 --> 00:13:18,797 Oceany. - Mmm, that's good--yeah. 411 00:13:18,865 --> 00:13:20,665 - Yeah, yeah, yeah. - Thank you, chef. 412 00:13:20,700 --> 00:13:22,734 - How we feelin', omi? - Feeling good, chef. 413 00:13:22,836 --> 00:13:24,202 - Talk to me about what you have in this frying pan. 414 00:13:24,271 --> 00:13:25,637 - This is called bacalaitos. 415 00:13:25,672 --> 00:13:27,705 These are fish fritters. 416 00:13:27,774 --> 00:13:30,308 My grandmother taught me this recipe 417 00:13:30,377 --> 00:13:31,709 At a very young age. 418 00:13:31,745 --> 00:13:33,511 She would call it-- [speaks spanish]-- 419 00:13:33,547 --> 00:13:34,879 Revive the dead. [laughs] 420 00:13:34,948 --> 00:13:36,314 If you were ever sick, 421 00:13:36,349 --> 00:13:38,016 This was the dish she would make. 422 00:13:38,118 --> 00:13:40,118 - I mean, it smells beautiful. It's like puerto rico, girl. 423 00:13:40,153 --> 00:13:42,120 - Thank you, chef. 424 00:13:42,189 --> 00:13:43,788 - We wanna stay on the top floor here. 425 00:13:43,857 --> 00:13:44,989 Yes? All: Yes, chef! 426 00:13:45,058 --> 00:13:46,357 - Good. - Okay, guys, 427 00:13:46,393 --> 00:13:47,625 They're coming for us. Put your heart into it. 428 00:13:47,761 --> 00:13:49,494 - Tucker, how are we feeling? - Great, chef. 429 00:13:49,596 --> 00:13:51,029 - Possibly the hardest task tonight. 430 00:13:51,064 --> 00:13:52,764 - You fileted it beautifully. - I wanted to make sure that 431 00:13:52,833 --> 00:13:54,365 My team and I had the best protein on there, chef. 432 00:13:54,467 --> 00:13:55,700 - Love that. What are you gonna be doing? 433 00:13:55,802 --> 00:13:58,102 - Confit cherry tomato, rosemary-roasted potatoes, 434 00:13:58,205 --> 00:13:59,904 In a smoked butter. - Love that. 435 00:14:00,006 --> 00:14:01,673 - You haven't played that pin, yet. 436 00:14:01,741 --> 00:14:02,807 Does it worry you about the size 437 00:14:02,909 --> 00:14:04,142 Of the target on your back? 438 00:14:04,177 --> 00:14:05,276 - I'm a fighter, chef. 439 00:14:05,345 --> 00:14:06,377 I'm coming out swinging every time. 440 00:14:06,479 --> 00:14:07,378 - Okay, good luck. - Thank you, chef. 441 00:14:07,480 --> 00:14:09,214 - Well done. 442 00:14:09,316 --> 00:14:10,815 Right, michelle, what's that for? 443 00:14:10,917 --> 00:14:11,983 - This is gonna be the sauce. 444 00:14:12,052 --> 00:14:13,017 - Good. - I'm thinking, like, 445 00:14:13,119 --> 00:14:14,853 A nice citrus butter sauce 446 00:14:14,955 --> 00:14:16,621 And then, I grabbed some sea beans. 447 00:14:16,656 --> 00:14:17,622 - That's good. - I think I'm gonna 448 00:14:17,657 --> 00:14:18,957 Blanche 'em and maybe fry 'em. 449 00:14:19,025 --> 00:14:20,291 - Yeah. - To get some textural element 450 00:14:20,393 --> 00:14:21,726 On the plate as well. - Good, I love that. 451 00:14:21,828 --> 00:14:24,662 I'm seeing this home cook elevate yourself. 452 00:14:24,698 --> 00:14:26,865 Are you feeling more confident? - I absolutely am, chef. 453 00:14:26,933 --> 00:14:28,666 Every challenge, I feel like I'm getting more like a chef 454 00:14:28,735 --> 00:14:29,868 And less as a cook. - Good. 455 00:14:29,903 --> 00:14:31,302 Young lady, good luck. - Thanks, chef. 456 00:14:32,906 --> 00:14:34,072 - Right, young man, tell me, what are you doing? 457 00:14:34,140 --> 00:14:35,173 - Salmon--I'm marinating it 458 00:14:35,275 --> 00:14:36,541 In soy sauce and tobasco right now. 459 00:14:36,643 --> 00:14:38,243 - Wow, and what's the smoking gun for? 460 00:14:38,311 --> 00:14:40,111 - I want it to be, like, a nice smoky salmon. 461 00:14:40,146 --> 00:14:41,346 I'm using applewood right now. 462 00:14:41,414 --> 00:14:42,814 - Applewood--smart. - Trying to incorporate 463 00:14:42,916 --> 00:14:44,749 That flavor into all aspects of the dish. 464 00:14:44,784 --> 00:14:46,551 - So it's a cold smoke with a marinade, right? 465 00:14:46,586 --> 00:14:47,986 - Yes, chef. - Have you done this before? 466 00:14:48,021 --> 00:14:49,787 - Uh, kinda. 467 00:14:49,856 --> 00:14:52,123 I've been kinda shy, going into this competition, 468 00:14:52,192 --> 00:14:53,825 But I'm really trying to step out more 469 00:14:53,927 --> 00:14:56,461 And be more bold with both my flavors, techniques 470 00:14:56,563 --> 00:14:58,763 And really just focusing on more on the cook. 471 00:14:58,832 --> 00:15:00,031 - Beautiful dish there, young man. 472 00:15:00,100 --> 00:15:01,532 - Thank you, chef. - Wow, really good, indeed. 473 00:15:01,635 --> 00:15:03,434 - The competition is leveling up now. 474 00:15:03,503 --> 00:15:06,371 Every single tiny detail matters. 475 00:15:06,473 --> 00:15:08,206 - Do not overcomplicate it. 476 00:15:08,308 --> 00:15:09,340 - Yes, chef. 477 00:15:11,411 --> 00:15:12,744 - Vinny, we good? - Yes, chef. 478 00:15:12,812 --> 00:15:14,779 - You get a chance to cook salmon in that firehouse? 479 00:15:14,814 --> 00:15:16,547 - Yes, I do. I cook with salmon 480 00:15:16,583 --> 00:15:18,816 All the time, and I'm pretty pumped about it. 481 00:15:18,919 --> 00:15:20,585 Where I work in the firehouse, 482 00:15:20,654 --> 00:15:22,186 It's always big cooking 483 00:15:22,222 --> 00:15:23,788 For multiple people. 484 00:15:23,823 --> 00:15:26,157 Here, I gotta learn to cook 485 00:15:26,226 --> 00:15:30,595 Not for the masses, but quality dishes. 486 00:15:30,664 --> 00:15:32,864 Getting that boost the last time I cooked, 487 00:15:32,933 --> 00:15:34,299 I am a new person. 488 00:15:34,401 --> 00:15:37,435 - It's a big, flavorful dish for such a tiny ingredient. 489 00:15:37,470 --> 00:15:39,837 - I think you're gonna see some good stuff come from me 490 00:15:39,873 --> 00:15:41,639 From here on out. - Tell me about the dish. 491 00:15:41,708 --> 00:15:43,274 You have a part-blanched sweet potato. 492 00:15:43,310 --> 00:15:44,642 - And the white potato. 493 00:15:44,711 --> 00:15:47,045 I'm gonna make separate mashed for each, 494 00:15:47,113 --> 00:15:48,546 And then I wanna make purees 495 00:15:48,615 --> 00:15:50,281 And throw some lemon on there. - Okay, you gotta get 496 00:15:50,350 --> 00:15:51,616 All them-- if you're gonna do purees, 497 00:15:51,718 --> 00:15:54,552 Get them on, 'cause you're behind it right now. 498 00:15:54,587 --> 00:15:57,388 35 minutes to go. - Yes, chef. 499 00:15:57,457 --> 00:15:59,057 - Let's go, guys. 500 00:15:59,159 --> 00:16:02,160 - All right, mehreen, what are we up to over here? 501 00:16:02,262 --> 00:16:05,763 - Today, I think I'm going to do a butter-poached cod, 502 00:16:05,865 --> 00:16:07,165 And on the side I'm also gonna 503 00:16:07,267 --> 00:16:09,033 Make a vanilla chili butter. 504 00:16:09,102 --> 00:16:10,068 - Got it, okay. 505 00:16:10,103 --> 00:16:12,103 - I love vanilla and seafood. 506 00:16:12,138 --> 00:16:14,072 I tried it in mexico city recently, 507 00:16:14,107 --> 00:16:17,408 And that flavor just immediately comes to my tongue. 508 00:16:17,510 --> 00:16:19,677 So I'm thinking it's time 509 00:16:19,746 --> 00:16:21,946 To go back into risk-taking mode. 510 00:16:21,982 --> 00:16:23,514 I'm praying it comes together. [laughs] 511 00:16:23,583 --> 00:16:25,116 - Tini, what do we got going on over here? 512 00:16:25,185 --> 00:16:26,117 - I got a bunch of stuff. 513 00:16:26,186 --> 00:16:27,318 - Are you gonna make a red wine 514 00:16:27,354 --> 00:16:28,853 Reduction sauce-- - yeah, oh, I have red wine. 515 00:16:28,955 --> 00:16:31,389 - Or is this sauce gonna be the avocado? 516 00:16:31,458 --> 00:16:32,824 - I don't know. 517 00:16:32,892 --> 00:16:34,192 - Okay, well, that's something you gotta figure out. 518 00:16:34,227 --> 00:16:35,860 You got the workings of a classic dish, right? 519 00:16:35,895 --> 00:16:36,894 - Okay. 520 00:16:36,997 --> 00:16:38,096 - Matt, how we doin'? 521 00:16:38,198 --> 00:16:39,530 - I'm doing okay. - What is this right here? 522 00:16:39,632 --> 00:16:41,299 - Elderflower. - Okay, so you got 523 00:16:41,401 --> 00:16:43,401 This reduction? - I'm a little worried 524 00:16:43,470 --> 00:16:44,469 About the sweetness. 525 00:16:44,504 --> 00:16:45,636 - Okay, great. 526 00:16:45,672 --> 00:16:46,838 You're gonna have pancetta in there, right? 527 00:16:46,873 --> 00:16:47,939 'cause the elderflower's sweet. - Yeah. 528 00:16:48,041 --> 00:16:49,640 - I'm not worried about the sweetness. 529 00:16:49,709 --> 00:16:50,975 - We just gotta balance out the sweet. 530 00:16:51,077 --> 00:16:52,777 - As long as it's salty here. - The pancetta fat-- 531 00:16:52,879 --> 00:16:54,545 - All right, keep going. 532 00:16:55,949 --> 00:16:57,749 Matt's got elderflowers here-- 533 00:16:57,817 --> 00:17:00,952 A tough ingredient to work into a dish with cod. 534 00:17:01,021 --> 00:17:02,320 He's just gotta pull it together 535 00:17:02,422 --> 00:17:04,722 And make this dish beautiful. 536 00:17:06,259 --> 00:17:07,225 - You're making a little stock here? 537 00:17:07,260 --> 00:17:08,459 - Yes, chef. - Nice. 538 00:17:08,495 --> 00:17:09,827 - Building the flavors in this broth first. 539 00:17:09,896 --> 00:17:11,295 - What's the plan with the potato? 540 00:17:11,331 --> 00:17:13,297 - Uh, to get them fried for some texture-- 541 00:17:13,333 --> 00:17:14,465 Just lightly boiling them first 542 00:17:14,501 --> 00:17:16,134 So they're cooked in the inside and soft. 543 00:17:16,236 --> 00:17:17,468 - Okay, so yeah, I've never really seen someone 544 00:17:17,504 --> 00:17:20,104 Fry a potato and then put it into a broth. 545 00:17:20,140 --> 00:17:21,406 - Shoot. - I'ma restart that. 546 00:17:21,508 --> 00:17:23,408 - You have time. Think. 547 00:17:23,510 --> 00:17:25,543 - Fried potatoes in broth-- does that make sense? 548 00:17:25,612 --> 00:17:28,212 [laughing] I'm like, "I don't know, chef!" 549 00:17:28,314 --> 00:17:29,914 - Keep going, keep going, keep going. 550 00:17:29,983 --> 00:17:31,249 - Yes, chef. 551 00:17:31,351 --> 00:17:33,718 - How you feelin', team? - Feeling good, chef! 552 00:17:33,787 --> 00:17:35,887 - Love that excitement! Let's go! 553 00:17:35,989 --> 00:17:38,389 - I'm confident cooking my bacalaito fritter-- 554 00:17:38,425 --> 00:17:40,224 I've cooked it before. I know it's gonna take 555 00:17:40,260 --> 00:17:41,993 Two to three minutes before I have to flip it 556 00:17:42,062 --> 00:17:44,395 To the other side and have it nice and golden. 557 00:17:44,464 --> 00:17:46,330 - Turn your heat down. Turn your heat down. 558 00:17:46,433 --> 00:17:47,498 Turn your heat down. - Yes, chef. 559 00:17:47,600 --> 00:17:48,499 - You see it burning in front of you? 560 00:17:48,601 --> 00:17:49,500 - Yes, chef, yes, chef. 561 00:17:49,602 --> 00:17:52,036 I flip it, and it's burnt. 562 00:17:52,072 --> 00:17:53,071 [exhales] 563 00:17:53,139 --> 00:17:54,472 - Put some cold oil in there. 564 00:17:54,507 --> 00:17:56,507 - The basement is not helping me 565 00:17:56,576 --> 00:17:59,744 Because the fire is so inconsistent in the stove. 566 00:17:59,846 --> 00:18:02,013 I don't wanna panic at a moment like this, 567 00:18:02,048 --> 00:18:04,615 But I need to get a bacalaito fritter on this plate. 568 00:18:05,785 --> 00:18:06,818 - Chris, what do we got going on? 569 00:18:06,886 --> 00:18:08,686 - So I'm gonna do cod collars. 570 00:18:08,788 --> 00:18:09,687 I'm gonna grill them. 571 00:18:09,823 --> 00:18:10,855 I have them marinating here 572 00:18:10,890 --> 00:18:13,391 In sake, lemongrass, kumquats, garlic. 573 00:18:13,460 --> 00:18:14,959 - You are going big, dude. - Yeah. 574 00:18:15,061 --> 00:18:17,895 Everyone on my team has won top dish of the day-- 575 00:18:17,931 --> 00:18:19,030 Been long in the making 576 00:18:19,099 --> 00:18:20,498 That chris needs to receive 577 00:18:20,567 --> 00:18:21,532 That mantel at some point. 578 00:18:21,634 --> 00:18:23,334 I think today could be that day. 579 00:18:23,436 --> 00:18:24,502 I know it's gonna kick ass. 580 00:18:24,571 --> 00:18:26,938 Sugar, spice, and everything nice. 581 00:18:27,040 --> 00:18:29,941 [tray clanks] 582 00:18:29,976 --> 00:18:30,975 - What the [bleep]? 583 00:18:31,077 --> 00:18:32,977 Oh, my god. 584 00:18:33,079 --> 00:18:34,979 I see pancetta 585 00:18:35,014 --> 00:18:36,981 All over the floor. 586 00:18:37,016 --> 00:18:38,116 I knocked it over. 587 00:18:38,184 --> 00:18:39,984 I can't believe that. 588 00:18:40,019 --> 00:18:40,985 [groans] 589 00:18:41,020 --> 00:18:41,986 It was the one thing 590 00:18:42,021 --> 00:18:43,187 That I was hoping 591 00:18:43,223 --> 00:18:44,422 Was gonna bring a little bit of salt 592 00:18:44,491 --> 00:18:46,090 Because of the sweet sauce. 593 00:18:46,192 --> 00:18:47,692 Oh, god. - Can't use it. 594 00:18:47,794 --> 00:18:49,694 Can't use it. - Nope. 595 00:18:49,796 --> 00:18:51,429 I don't know what to do. 596 00:18:57,203 --> 00:18:58,536 - One thing is when we make a mistake-- 597 00:18:58,638 --> 00:18:59,604 Which is life, right? 598 00:18:59,672 --> 00:19:00,805 It's how we get through it. 599 00:19:00,907 --> 00:19:01,806 Yeah. 600 00:19:01,908 --> 00:19:03,341 - I don't get flustered. 601 00:19:03,376 --> 00:19:05,209 I work in chaos 602 00:19:05,311 --> 00:19:07,145 With my high school kids. 603 00:19:07,180 --> 00:19:10,581 They are living, breathing, frigging chaos, 604 00:19:10,617 --> 00:19:11,749 But this challenge, 605 00:19:11,818 --> 00:19:14,418 I'm seriously, seriously worried about. 606 00:19:18,091 --> 00:19:19,490 - 15 minutes left! 607 00:19:19,592 --> 00:19:21,159 - Heard, chef. - Heard, chef! 608 00:19:21,261 --> 00:19:22,827 - Butter and cream... - Let's go, let's go, let's go. 609 00:19:22,896 --> 00:19:24,028 - I got you, chef. I got you. 610 00:19:25,698 --> 00:19:28,132 - Gimme one good one. 611 00:19:28,234 --> 00:19:30,101 Gimme one good one, and I got you. 612 00:19:30,170 --> 00:19:33,104 I have now made four bacalaito fritters, 613 00:19:33,139 --> 00:19:34,939 And they've all burnt on me. 614 00:19:35,041 --> 00:19:36,207 Come on. Do right by me, baby. 615 00:19:36,309 --> 00:19:37,275 Do right by me. 616 00:19:37,343 --> 00:19:39,377 I'm down to the last of my batter, 617 00:19:39,479 --> 00:19:41,245 And I'm thinking of my grandmother, 618 00:19:41,347 --> 00:19:43,581 All the things that she taught me in the kitchen. 619 00:19:43,650 --> 00:19:45,983 This has to work now. 620 00:19:48,621 --> 00:19:50,488 Yes! 621 00:19:52,625 --> 00:19:53,558 - How we feeling, guys? 622 00:19:53,626 --> 00:19:55,293 - Feeling good. - All right. 623 00:19:55,395 --> 00:19:56,327 - When are you cooking the salmon? 624 00:19:56,429 --> 00:19:57,461 - Around the ten-minute mark. 625 00:19:57,497 --> 00:19:58,629 - Ten-minute mark, good. Don't forget-- 626 00:19:58,665 --> 00:19:59,864 When it comes out of the pan, 627 00:19:59,933 --> 00:20:00,965 It still cooks, okay? 628 00:20:01,067 --> 00:20:02,800 So bear that in mind, all of you, yes? 629 00:20:02,869 --> 00:20:03,834 Both: Yes, chef. 630 00:20:03,870 --> 00:20:05,803 - Good. Where are the carrots? 631 00:20:05,872 --> 00:20:07,104 - Carrots on-- - that's why I said 632 00:20:07,207 --> 00:20:08,472 Don't leave it till last minute. 633 00:20:08,508 --> 00:20:10,441 That stuff needs to be pureed properly. 634 00:20:10,510 --> 00:20:11,642 Put your head up. Let's go. 635 00:20:11,711 --> 00:20:13,277 Make this count. 636 00:20:14,948 --> 00:20:16,180 - Chris, you're gonna-- you gotta start cooking 637 00:20:16,282 --> 00:20:17,281 That collar soon, right? 638 00:20:17,350 --> 00:20:18,583 - Yes, chef, it's going on right now. 639 00:20:18,685 --> 00:20:20,084 [fish sizzling] 640 00:20:20,153 --> 00:20:21,752 Cod collars are getting engulfed in flames, 641 00:20:21,788 --> 00:20:24,388 And that is exactly how chris likes to grill his fish. 642 00:20:26,392 --> 00:20:28,459 You guys can go with the loins all you want. 643 00:20:28,561 --> 00:20:29,827 - Look at that smile, dude. 644 00:20:29,896 --> 00:20:31,462 I don't think I've seen that smile before. 645 00:20:31,564 --> 00:20:32,463 - It hasn't been here in a while. 646 00:20:32,565 --> 00:20:33,831 To be in this competition, 647 00:20:33,900 --> 00:20:35,766 You need to be thinking outside the box. 648 00:20:38,004 --> 00:20:39,270 - All right, once again here, 649 00:20:39,372 --> 00:20:40,972 You gotta bring in the tornado a little bit, right? 650 00:20:41,040 --> 00:20:42,139 - Yeah. - Do you wanna do 651 00:20:42,242 --> 00:20:43,808 Red wine sauce or the avocado crema? 652 00:20:43,876 --> 00:20:44,909 - I think I'm gonna do red wine. 653 00:20:45,011 --> 00:20:46,477 I want the red and the green. 654 00:20:46,512 --> 00:20:48,512 - Okay, some sugar in the red wine reduction 655 00:20:48,548 --> 00:20:50,047 Is not gonna be a bad idea, okay? 656 00:20:50,116 --> 00:20:51,115 - Okay. - Because it'll take away some 657 00:20:51,184 --> 00:20:52,883 Of the tartness of it. - All right. 658 00:20:52,919 --> 00:20:55,152 [objects clank] ah. 659 00:20:55,221 --> 00:20:56,754 - It's time for us to rise up 660 00:20:56,789 --> 00:20:58,923 And put out four amazing dishes. 661 00:20:58,958 --> 00:21:00,358 Both: Yes, chef. 662 00:21:00,426 --> 00:21:02,326 - Okay. 663 00:21:02,428 --> 00:21:03,928 - I go to turn my fish, 664 00:21:04,030 --> 00:21:06,664 And the skin is just stuck. 665 00:21:06,733 --> 00:21:08,099 I'm falling apart here, chef. 666 00:21:08,201 --> 00:21:09,267 - It's okay, matt. You got it. 667 00:21:09,335 --> 00:21:10,801 - Like, what am I gonna do now? 668 00:21:10,870 --> 00:21:12,069 - You wanted to cook another piece, matt. 669 00:21:12,138 --> 00:21:13,537 Nothing's telling you you can't. 670 00:21:13,640 --> 00:21:15,072 There's a thing called a fryer 671 00:21:15,108 --> 00:21:16,107 That always gets things 672 00:21:16,142 --> 00:21:17,441 Golden-brown and delicious. 673 00:21:17,510 --> 00:21:19,577 Have you ever heard of it? 674 00:21:19,679 --> 00:21:21,579 - Five minutes to go, guys, yes? 675 00:21:21,681 --> 00:21:22,680 [fish sizzles] that's it, good-- 676 00:21:22,749 --> 00:21:24,148 Beautiful color. 677 00:21:24,183 --> 00:21:26,417 90% of the salmon should be cooked skin side down, yeah? 678 00:21:26,519 --> 00:21:27,985 - Yes, chef. 679 00:21:28,021 --> 00:21:29,920 - Preston, the salmon's out. 680 00:21:29,989 --> 00:21:31,122 How's that look now? 681 00:21:31,190 --> 00:21:33,057 Raw, yeah? 682 00:21:33,159 --> 00:21:34,325 How are you gonna cook the rest of that salmon? 683 00:21:34,394 --> 00:21:35,493 - In the oven, chef. 684 00:21:35,595 --> 00:21:39,196 [dramatic music] 685 00:21:39,232 --> 00:21:41,299 - Oh, boy. Preston, right now, 686 00:21:41,401 --> 00:21:44,568 He's going off-piece again and overcomplicating his dish. 687 00:21:44,637 --> 00:21:46,704 If that salmon isn't cooked, trust me, 688 00:21:46,806 --> 00:21:48,673 He's in a world of trouble. 689 00:21:48,741 --> 00:21:51,309 ♪ ♪ 690 00:21:51,411 --> 00:21:52,810 - Can I throw this fish in the fryer real quick? 691 00:21:52,879 --> 00:21:54,312 - What do you think, chef? Yeah. 692 00:21:54,414 --> 00:21:57,048 - Holy crap. I'm gonna throw my freakin' cod 693 00:21:57,116 --> 00:21:58,149 In a fryer. 694 00:21:58,251 --> 00:21:59,784 [oil sizzling] I need a miracle. 695 00:21:59,886 --> 00:22:01,052 ♪ ♪ 696 00:22:01,154 --> 00:22:02,853 - [groans] 697 00:22:02,955 --> 00:22:05,022 Two minutes. Let's go--let's plate. 698 00:22:05,091 --> 00:22:06,757 - Finishing touches, guys, come on. 699 00:22:06,826 --> 00:22:08,693 Finishing touches. Let's go. 700 00:22:08,795 --> 00:22:10,628 - Let's go. Keep going, keep going. 701 00:22:10,663 --> 00:22:12,463 Come on, guys, push! 702 00:22:12,498 --> 00:22:14,198 - 30 seconds to go. 703 00:22:14,267 --> 00:22:15,333 - Man, this cook, like-- 704 00:22:15,435 --> 00:22:17,835 The level of stress cannot be described. 705 00:22:17,870 --> 00:22:20,438 - Ah, vinny, work on the board, please. 706 00:22:20,473 --> 00:22:21,706 - 15 seconds, guys. 707 00:22:21,774 --> 00:22:23,040 Make it perfect. 708 00:22:23,109 --> 00:22:24,175 - Platform coming down, guys. 709 00:22:24,277 --> 00:22:26,043 - Platform's on the move! 710 00:22:26,112 --> 00:22:27,511 Let's go, let's go, let's go! 711 00:22:27,547 --> 00:22:29,947 - Let's get out of this basement. 712 00:22:30,016 --> 00:22:31,048 - Platform is here! 713 00:22:33,152 --> 00:22:34,085 Five, 714 00:22:34,153 --> 00:22:35,052 Four, 715 00:22:35,154 --> 00:22:36,187 Three, 716 00:22:36,255 --> 00:22:37,188 Two, 717 00:22:37,256 --> 00:22:38,389 One! 718 00:22:38,458 --> 00:22:39,757 [hydraulics whir] 719 00:22:39,792 --> 00:22:41,692 Good job. Way to filet that fish, girl. 720 00:22:41,794 --> 00:22:43,160 - Pilar, you're a star. 721 00:22:43,229 --> 00:22:44,862 We love you. 722 00:22:44,964 --> 00:22:47,231 - The platform is here. 723 00:22:47,266 --> 00:22:49,300 Matt, you got this. You don't run out of time. 724 00:22:49,402 --> 00:22:51,602 - I'm praying I cooked my fish well, 725 00:22:51,637 --> 00:22:53,204 But my head's just spinning. 726 00:22:53,239 --> 00:22:54,372 - Come on, matt! 727 00:22:54,440 --> 00:22:56,340 ♪ ♪ 728 00:22:56,442 --> 00:22:57,708 - Let's go. Any finishing touches-- 729 00:22:57,810 --> 00:22:58,943 All the way to the end. 730 00:22:59,045 --> 00:23:00,311 [hydraulics whir] 731 00:23:00,413 --> 00:23:02,213 - The fact that I got something on that platform 732 00:23:02,315 --> 00:23:03,914 Was a frigging miracle. 733 00:23:03,983 --> 00:23:05,416 - Ahh! 734 00:23:05,518 --> 00:23:07,017 - I'm going up, y'all. 735 00:23:07,120 --> 00:23:09,086 - Platform's there, guys, okay? 736 00:23:10,490 --> 00:23:12,556 Let's go, let's go, let's go. 737 00:23:12,625 --> 00:23:14,458 Three, two, one, 738 00:23:14,560 --> 00:23:16,093 And stop! Well done! 739 00:23:19,132 --> 00:23:22,066 [dramatic music] 740 00:23:22,101 --> 00:23:27,905 ♪ ♪ 741 00:23:28,007 --> 00:23:28,939 - I'm feeling pretty confident. 742 00:23:29,041 --> 00:23:30,174 I went from being, like, 743 00:23:30,276 --> 00:23:31,709 Freaking obi-wan kenobi 744 00:23:31,744 --> 00:23:32,877 To, like, yoda. 745 00:23:32,912 --> 00:23:35,146 Like, the force got stronger with me. 746 00:23:35,181 --> 00:23:36,180 [lightsaber humming] 747 00:23:36,282 --> 00:23:37,281 - Shall we dive into the tasting? 748 00:23:37,350 --> 00:23:38,883 - Please. - Shall we? 749 00:23:38,951 --> 00:23:40,951 Let's start off with the top floor. 750 00:23:40,987 --> 00:23:43,120 This is a pan-seared salmon, 751 00:23:43,189 --> 00:23:46,390 Two purees, the sweet potato and mashed potato. 752 00:23:48,060 --> 00:23:51,495 - Well, the idea of having two different purees, 753 00:23:51,597 --> 00:23:53,297 It's really nice to be able to pick one lane 754 00:23:53,399 --> 00:23:54,532 And not try to do too much. 755 00:23:54,600 --> 00:23:55,800 Sometimes, less is more. 756 00:23:55,835 --> 00:23:57,568 So the dish is rushed. 757 00:23:57,637 --> 00:23:59,603 - Yeah, I mean, this dish to me--lacking focus, 758 00:23:59,639 --> 00:24:02,006 And I'm sure whoever cooked this ran out of time. 759 00:24:02,108 --> 00:24:04,975 - That was bad. I dropped the ball huge. 760 00:24:05,077 --> 00:24:06,610 To make a plain jane dish 761 00:24:06,712 --> 00:24:10,981 Like I did today is very unacceptable. 762 00:24:11,017 --> 00:24:13,818 - This is a pan-seared salmon. The individual who cooked this 763 00:24:13,920 --> 00:24:16,287 Was the individual that fileted their salmon. 764 00:24:16,389 --> 00:24:18,789 Skin crisped beautiful-- oh, my god. 765 00:24:18,825 --> 00:24:21,058 - You can hear it. You can hear how crispy it is. 766 00:24:21,160 --> 00:24:22,526 - Got that layer of bacon on top-- 767 00:24:22,628 --> 00:24:23,828 With that crispy skin, 768 00:24:23,863 --> 00:24:25,329 It's just delicious. 769 00:24:25,431 --> 00:24:29,900 This is a salmon that was beautifully marinated. 770 00:24:29,936 --> 00:24:31,335 It was done with citrus beurre blanc, 771 00:24:31,437 --> 00:24:33,737 A beautiful char-- grilled properly, 772 00:24:33,840 --> 00:24:35,372 Sea asparagus on top. 773 00:24:35,475 --> 00:24:37,107 Wow, the cook on that is beautiful. 774 00:24:37,143 --> 00:24:38,976 - This has to be one of the most 775 00:24:39,078 --> 00:24:41,812 Beautiful cooked salmons I've ever had the pleasure 776 00:24:41,914 --> 00:24:44,515 To enjoy. The sauce is powerful-- 777 00:24:44,550 --> 00:24:45,916 Love that. - Great job. 778 00:24:47,153 --> 00:24:49,320 This is a roasted salmon 779 00:24:49,388 --> 00:24:51,522 Served in a purple cauliflower puree. 780 00:24:54,660 --> 00:24:55,893 That's raw. 781 00:24:55,995 --> 00:24:57,628 [suspenseful music] 782 00:24:57,697 --> 00:25:00,498 I got excited, watching the smoking of this salmon 783 00:25:00,533 --> 00:25:01,832 Taking place. 784 00:25:01,901 --> 00:25:05,669 Um, unfortunately, that salmon is way undercooked. 785 00:25:05,705 --> 00:25:08,606 [dramatic music] 786 00:25:08,708 --> 00:25:10,608 I'm upset, and I'm concerned, 787 00:25:10,710 --> 00:25:11,709 'cause it's not good. 788 00:25:11,744 --> 00:25:14,545 ♪ ♪ 789 00:25:18,184 --> 00:25:19,517 [dramatic music] 790 00:25:19,585 --> 00:25:23,153 - Unfortunately, that salmon is way undercooked. 791 00:25:23,255 --> 00:25:26,056 - My heart dropped when I see how raw it is. 792 00:25:26,158 --> 00:25:27,424 That's unacceptable, 793 00:25:27,460 --> 00:25:30,628 Especially at this level in the competition. 794 00:25:30,663 --> 00:25:32,530 Yeah, it was bad. 795 00:25:32,632 --> 00:25:35,099 Richard, shall we move to your floor? 796 00:25:35,201 --> 00:25:37,268 - Come on down. - Wow, is that a collar? 797 00:25:37,303 --> 00:25:38,502 - Yeah, so we'll start here-- 798 00:25:38,604 --> 00:25:42,072 We had a curry-marinated char-grilled cod collar 799 00:25:42,108 --> 00:25:44,275 And a fresh little salad. 800 00:25:44,310 --> 00:25:45,276 - Wow. 801 00:25:45,311 --> 00:25:47,278 Kudos to the guts 802 00:25:47,313 --> 00:25:49,980 To pick a collar, 803 00:25:50,082 --> 00:25:52,349 And it's an absolute dream come true. 804 00:25:52,418 --> 00:25:53,551 - Getting that flavor inside 805 00:25:53,619 --> 00:25:55,152 And then char-grilling this cod-- 806 00:25:55,187 --> 00:25:56,921 It's the perfect way to cook this. 807 00:25:56,989 --> 00:25:59,790 - Today, I performed like a badass. 808 00:25:59,859 --> 00:26:01,458 That $1/4 million and year-long mentorship 809 00:26:01,527 --> 00:26:02,760 Is as good as mine. 810 00:26:02,862 --> 00:26:03,894 - Okay, over here, we have 811 00:26:03,963 --> 00:26:07,064 A butter-basted cod filet 812 00:26:07,099 --> 00:26:10,334 With red wine, avocado, and grapefruit. 813 00:26:10,436 --> 00:26:12,136 - Avocado, big no-no. 814 00:26:12,238 --> 00:26:14,305 You don't sit that in a red wine sauce. 815 00:26:14,373 --> 00:26:16,674 It's a shame-- could've been a showstopper. 816 00:26:16,742 --> 00:26:19,543 - Maybe do something more with avocado and grapefruit-- 817 00:26:19,612 --> 00:26:23,147 Make a dish or salsa to garnish on top. 818 00:26:23,182 --> 00:26:24,848 - All right, over here, we have a little bit 819 00:26:24,951 --> 00:26:26,984 Of pan-roasted cod filet 820 00:26:27,019 --> 00:26:29,620 With a sauce of potato, 821 00:26:29,689 --> 00:26:31,422 Seaweed, and vanilla. 822 00:26:31,490 --> 00:26:34,592 - I first learned how to bring in vanilla to fish 823 00:26:34,627 --> 00:26:36,460 With guy savoy in paris at the age of 22. 824 00:26:36,529 --> 00:26:37,795 I've never stopped using it since then. 825 00:26:37,863 --> 00:26:39,997 So I love the confidence there. Great job. 826 00:26:40,066 --> 00:26:42,199 - Very whimsical and imaginative-- 827 00:26:42,268 --> 00:26:43,200 Absolutely stunning. 828 00:26:43,269 --> 00:26:44,668 - All right, over here, we have 829 00:26:44,737 --> 00:26:47,638 Pan-fried cod filet with potato puree, 830 00:26:47,673 --> 00:26:49,540 Elderflower beurre blanc, 831 00:26:49,642 --> 00:26:51,241 And broccoli. 832 00:26:51,310 --> 00:26:53,177 - This dish is a little confusing 833 00:26:53,279 --> 00:26:54,712 On my palette. It just doesn't seem 834 00:26:54,747 --> 00:26:56,180 Like a cohesive dish. 835 00:26:56,282 --> 00:26:57,615 - Elderflower with gin and tonic? 836 00:26:57,717 --> 00:26:58,616 I get it. 837 00:26:58,718 --> 00:27:00,150 Elderflower in my cod dish? 838 00:27:00,219 --> 00:27:01,652 I'm not too sure we're ready for that. 839 00:27:01,721 --> 00:27:04,855 - I absolutely just fell flat on my face. 840 00:27:04,890 --> 00:27:07,725 I'm seriously, seriously worried. 841 00:27:07,827 --> 00:27:08,759 - Should we go to the basement? 842 00:27:08,861 --> 00:27:10,628 - Basement chefs, yes. 843 00:27:10,696 --> 00:27:12,496 - Wow, what do we have here? 844 00:27:12,565 --> 00:27:16,433 - First up, we have a pan-roasted halibut. 845 00:27:16,502 --> 00:27:18,902 This has a shellfish jus, 846 00:27:18,938 --> 00:27:19,970 A potato puree, 847 00:27:20,072 --> 00:27:22,339 With sauteed greens. 848 00:27:22,375 --> 00:27:23,774 - I think we can be a little bit more uplifting 849 00:27:23,876 --> 00:27:24,775 In this stage of the competition 850 00:27:24,877 --> 00:27:25,776 Without presentation. 851 00:27:25,878 --> 00:27:27,111 The mashed potatoes are lumpy. 852 00:27:27,146 --> 00:27:28,312 - It looks restrained. 853 00:27:28,381 --> 00:27:29,647 There's not a clear sort of sense 854 00:27:29,749 --> 00:27:31,181 Of focus on this dish. 855 00:27:32,852 --> 00:27:35,753 - Next up, we have a milk-poached halibut 856 00:27:35,821 --> 00:27:38,789 Served with vegetables with crispy capers. 857 00:27:38,824 --> 00:27:40,557 - Poaching it keeps it nice and moist. 858 00:27:40,626 --> 00:27:43,027 Capers, tomatoes-- classic combination. 859 00:27:43,062 --> 00:27:44,228 - It's really eye-catching. 860 00:27:44,263 --> 00:27:45,863 It's popping. All the flavors are there. 861 00:27:45,898 --> 00:27:47,064 It's delicious. 862 00:27:47,133 --> 00:27:50,701 - Next up, we have a bread-crusted halibut 863 00:27:50,736 --> 00:27:54,905 To serve over a rustic tomato and pancetta sauce. 864 00:27:54,974 --> 00:27:55,906 - I love the flavor. 865 00:27:55,975 --> 00:27:56,907 To the naked eye, the halibut 866 00:27:56,976 --> 00:27:58,242 Looks like it's undercooked, 867 00:27:58,310 --> 00:27:59,710 But it's not. It's cooked beautifully inside. 868 00:27:59,779 --> 00:28:01,445 - There's too much of the ragu. 869 00:28:01,547 --> 00:28:03,881 Put these on top and present it a little tighter. 870 00:28:03,983 --> 00:28:05,449 Flavors are good--presentation, 871 00:28:05,551 --> 00:28:07,584 Not quite there. 872 00:28:07,620 --> 00:28:08,852 - Wow. - Next up, we have 873 00:28:08,888 --> 00:28:10,487 A trio of halibut. 874 00:28:10,589 --> 00:28:13,123 Chef took the trim, made a beautiful broth, 875 00:28:13,225 --> 00:28:14,224 Crispied the skin, 876 00:28:14,260 --> 00:28:17,227 And made this amazing fritter. 877 00:28:17,296 --> 00:28:22,900 ♪ ♪ 878 00:28:22,935 --> 00:28:23,934 - Delicious. 879 00:28:24,036 --> 00:28:26,570 The star is that beautiful fishcake. 880 00:28:26,672 --> 00:28:28,038 It is really good. 881 00:28:28,107 --> 00:28:30,074 - Wow, I mean, this is very personal dish, 882 00:28:30,142 --> 00:28:32,976 Whoever cooked this--so much elegance and refinement. 883 00:28:33,079 --> 00:28:36,747 I love all of the plays on texture--so smart. 884 00:28:36,782 --> 00:28:39,016 - I feel incredible. 885 00:28:39,118 --> 00:28:41,351 Hearing these comments 886 00:28:41,387 --> 00:28:44,955 About my grandmother's most humble dish-- 887 00:28:45,024 --> 00:28:47,191 I'm overwhelmed. 888 00:28:47,226 --> 00:28:49,259 - Uh, we need a big moment. 889 00:28:49,295 --> 00:28:51,762 ♪ ♪ 890 00:28:52,264 --> 00:28:54,832 - That was terrible. It was terrible. 891 00:28:54,900 --> 00:28:56,100 - Should we talk about that collar? 892 00:28:56,235 --> 00:28:57,901 - Yeah. - That was delicious. 893 00:28:58,003 --> 00:28:59,303 - I love it. It's so brave, 894 00:28:59,405 --> 00:29:00,504 And especially for this chef, 895 00:29:00,606 --> 00:29:02,206 Who has kind of struggled recently. 896 00:29:02,308 --> 00:29:04,441 - And that beautiful fresh salad on the side. 897 00:29:04,510 --> 00:29:06,210 It complements it so well. - Yeah, yeah. 898 00:29:06,312 --> 00:29:08,178 - I hope I get the best dish of the day. 899 00:29:08,214 --> 00:29:09,947 - The halibut seared, served in broth--wow. 900 00:29:10,015 --> 00:29:11,348 - Really impressed. - I mean, listen, 901 00:29:11,417 --> 00:29:12,683 I'm gonna make a bold statement right here-- 902 00:29:12,785 --> 00:29:14,618 One of the best dishes in the history of this show. 903 00:29:14,687 --> 00:29:15,719 - Mm, yeah. - Yeah. 904 00:29:19,091 --> 00:29:20,991 - I'm shocked that I got a raw salmon 905 00:29:21,060 --> 00:29:22,726 That you guys had to eat, so my apologies. 906 00:29:25,297 --> 00:29:26,530 - I'm also shocked with an individual 907 00:29:26,632 --> 00:29:28,098 Sticking two purees on the plate. 908 00:29:28,200 --> 00:29:29,900 - That's like a rookie, day one sort of mistake. 909 00:29:29,935 --> 00:29:31,502 - 100%. - What was that cod 910 00:29:31,570 --> 00:29:32,736 With the elderflower? 911 00:29:32,838 --> 00:29:34,338 That was so floral. 912 00:29:34,440 --> 00:29:35,405 - And it was just a train wreck of a dish. 913 00:29:35,508 --> 00:29:36,974 - Yeah. - Wow, and that cod 914 00:29:37,076 --> 00:29:39,209 With the avocado and red wine. 915 00:29:39,311 --> 00:29:41,612 - Individually, they're great, but together, 916 00:29:41,714 --> 00:29:43,147 It's not really making sense. 917 00:29:43,182 --> 00:29:45,182 - It wasn't a complete dish. 918 00:29:45,284 --> 00:29:48,986 ♪ ♪ 919 00:29:49,021 --> 00:29:51,622 - Okay, some of you got really creative, 920 00:29:51,657 --> 00:29:54,992 And some of you were somewhat struggling. 921 00:29:55,027 --> 00:29:58,061 The most outstanding dish tonight... 922 00:29:58,097 --> 00:29:59,062 Was... 923 00:29:59,098 --> 00:30:01,865 ♪ ♪ 924 00:30:01,901 --> 00:30:03,033 The halibut three ways. 925 00:30:03,068 --> 00:30:05,402 [applause] - oh! 926 00:30:05,471 --> 00:30:07,004 - That's how you do it! 927 00:30:07,072 --> 00:30:12,442 ♪ ♪ 928 00:30:12,511 --> 00:30:15,045 - Young lady, I wish you were a part of my team, 929 00:30:15,114 --> 00:30:18,148 Because that has shown such creativity. 930 00:30:18,184 --> 00:30:19,349 - Thank you, chef. 931 00:30:19,418 --> 00:30:21,285 - You mentioned your grandma in this dish. 932 00:30:21,353 --> 00:30:22,986 What did she give to you? 933 00:30:23,055 --> 00:30:24,588 - She gave me everything 934 00:30:24,623 --> 00:30:26,423 Since nine years old, 935 00:30:26,525 --> 00:30:28,325 Cooking with her in the kitchen. 936 00:30:28,394 --> 00:30:31,195 - Her presence was very prevalent in this dish tonight. 937 00:30:31,230 --> 00:30:32,462 - Thank you. 938 00:30:32,565 --> 00:30:34,865 Thank you so much. 939 00:30:35,000 --> 00:30:37,100 The last time I spoke to my grandma... 940 00:30:38,771 --> 00:30:40,437 She told me we're gonna cook together. 941 00:30:41,874 --> 00:30:43,674 And I went to puerto rico, 942 00:30:43,742 --> 00:30:46,210 And right before I got to see her, 943 00:30:46,278 --> 00:30:47,911 She passed, 944 00:30:48,013 --> 00:30:49,713 And I never got to cook with her. 945 00:30:51,483 --> 00:30:53,784 Today, she got to cook with me. 946 00:30:53,886 --> 00:30:56,486 - Thanks to omi, you're all safe. 947 00:30:56,555 --> 00:30:58,355 You can head back to the lounge. 948 00:30:58,424 --> 00:31:00,023 [applause] 949 00:31:00,125 --> 00:31:01,792 - Good job. - All right, guys. 950 00:31:01,861 --> 00:31:06,063 - Well done, omi! 951 00:31:06,098 --> 00:31:08,131 - Now for the harder part. 952 00:31:08,200 --> 00:31:09,833 Unfortunately, 953 00:31:09,869 --> 00:31:12,135 Gordon and richard, 954 00:31:12,238 --> 00:31:15,072 Each of you has to choose one member of your team 955 00:31:15,107 --> 00:31:17,441 To go into that elimination cook-off. 956 00:31:18,644 --> 00:31:20,310 Richard, let's start with you. 957 00:31:20,346 --> 00:31:21,511 - [exhales] 958 00:31:23,349 --> 00:31:26,750 It's a tough decision-- a big one for the team. 959 00:31:26,819 --> 00:31:28,018 But the person I'm sending 960 00:31:28,120 --> 00:31:30,387 Into the elimination tonight is... 961 00:31:30,456 --> 00:31:35,192 ♪ ♪ 962 00:31:39,665 --> 00:31:40,797 - The person I'm sending 963 00:31:40,833 --> 00:31:43,033 Into the elimination tonight is... 964 00:31:43,068 --> 00:31:45,402 ♪ ♪ 965 00:31:45,437 --> 00:31:47,638 Matt. 966 00:31:47,673 --> 00:31:49,539 - Yes, chef. - Just clean yourself off 967 00:31:49,642 --> 00:31:51,541 And take one home for team blais upstairs. 968 00:31:51,644 --> 00:31:52,943 - I got it, chef. 969 00:31:53,045 --> 00:31:54,878 I didn't even need to hear any of the feedback. 970 00:31:54,914 --> 00:31:56,480 I know it was a bad dish. 971 00:31:56,515 --> 00:31:59,249 The elderflower got the best of me. 972 00:31:59,318 --> 00:32:01,852 [dramatic music] 973 00:32:01,954 --> 00:32:03,086 - Okay, gordon, please. 974 00:32:04,790 --> 00:32:06,056 - Tonight, 975 00:32:06,158 --> 00:32:09,693 The person I'm gonna put into the cook-off 976 00:32:09,795 --> 00:32:11,929 Is... 977 00:32:12,031 --> 00:32:14,064 Preston. - Yes, chef. 978 00:32:14,099 --> 00:32:18,602 - Young man, if you can't cook a piece of salmon, 979 00:32:18,671 --> 00:32:21,138 You're never gonna become the next level chef. 980 00:32:22,708 --> 00:32:24,541 - I definitely deserve to be in this elimination round, 981 00:32:24,643 --> 00:32:25,876 But I don't think it's my time 982 00:32:25,911 --> 00:32:27,110 To leave this competition. 983 00:32:27,179 --> 00:32:28,512 I may be in a corner right now, 984 00:32:28,580 --> 00:32:29,947 But I feel like I can bring my a game 985 00:32:30,015 --> 00:32:31,114 And make it out of this. 986 00:32:31,150 --> 00:32:32,516 - Preston and matt, 987 00:32:32,551 --> 00:32:33,917 Please stay here. 988 00:32:33,953 --> 00:32:35,385 The rest of you 989 00:32:35,421 --> 00:32:36,586 Head up to the top level. 990 00:32:36,655 --> 00:32:40,057 ♪ ♪ 991 00:32:41,593 --> 00:32:43,093 - You know, going up against preston 992 00:32:43,195 --> 00:32:44,461 Is a little bittersweet, 993 00:32:44,563 --> 00:32:48,398 Because he's the age of kids I teach, 994 00:32:48,500 --> 00:32:50,500 And my whole goal in life 995 00:32:50,602 --> 00:32:53,236 Is to see kids chase their dreams. 996 00:32:53,272 --> 00:32:56,873 So that's tough to think that I could send him home, 997 00:32:56,942 --> 00:32:58,875 But I'm gonna do my best to get that out 998 00:32:58,944 --> 00:33:01,011 And just focus on what's in front of me. 999 00:33:01,113 --> 00:33:02,245 - [sighs] 1000 00:33:02,348 --> 00:33:04,781 - Okay, gentlemen, 1001 00:33:04,817 --> 00:33:05,983 You have one last chance 1002 00:33:06,018 --> 00:33:07,918 To save yourself in this competition. 1003 00:33:10,456 --> 00:33:12,889 Both of you will have 30 minutes 1004 00:33:12,992 --> 00:33:17,461 To create a dish using one of the finest ingredients-- 1005 00:33:17,529 --> 00:33:18,929 Lobster. 1006 00:33:20,399 --> 00:33:22,733 - Oh, man, I was definitely hoping for a land animal 1007 00:33:22,835 --> 00:33:24,401 To be the protein for this challenge. 1008 00:33:24,470 --> 00:33:27,070 I've only really worked with a lobster once before. 1009 00:33:27,106 --> 00:33:29,673 So I don't know how I'm gonna come out of this. 1010 00:33:29,708 --> 00:33:31,708 - I will be up in that kitchen with you. 1011 00:33:31,777 --> 00:33:34,978 Richard and gordon will join us after the cook is done. 1012 00:33:35,080 --> 00:33:36,413 Please head up, and I will see you soon. 1013 00:33:37,783 --> 00:33:39,116 - Matt, do something you know is delicious, all right? 1014 00:33:39,151 --> 00:33:40,917 - Preston, come on. - Your food, okay? 1015 00:33:40,953 --> 00:33:42,185 - Get it together, young man. - That's it--just like 1016 00:33:42,254 --> 00:33:43,620 You're cooking for the fam, okay, matt? 1017 00:33:43,722 --> 00:33:46,156 - Lobster isn't alien to me. 1018 00:33:46,191 --> 00:33:47,391 I know how to cook it, 1019 00:33:47,426 --> 00:33:49,026 So I got this. 1020 00:33:49,094 --> 00:33:54,831 ♪ ♪ 1021 00:33:54,867 --> 00:33:57,034 - Let 'em roll. - Matt is such a solid cook. 1022 00:33:57,069 --> 00:33:58,668 Out of everybody in the competition, 1023 00:33:58,771 --> 00:34:00,470 He's the one I didn't wanna go against, 1024 00:34:00,572 --> 00:34:02,539 Because he's such an amazing person. 1025 00:34:02,574 --> 00:34:03,974 [all cheering] 1026 00:34:04,076 --> 00:34:06,143 But I wanna be the next level chef, 1027 00:34:06,211 --> 00:34:08,178 So I'm hyping myself up. 1028 00:34:08,280 --> 00:34:09,980 I'm gonna bring that passion and fire 1029 00:34:10,015 --> 00:34:12,382 Back into the elimination round. 1030 00:34:12,418 --> 00:34:13,550 - Matt. - Yes, chef. 1031 00:34:13,585 --> 00:34:14,851 - Preston. - Yes, chef. 1032 00:34:14,953 --> 00:34:16,820 - You have 30 minutes up here, 1033 00:34:16,889 --> 00:34:19,556 One beautiful dish celebrating lobster. 1034 00:34:19,625 --> 00:34:21,224 Both: Yes, chef. - Okay, gentlemen, 1035 00:34:21,260 --> 00:34:22,726 Hands on the elevator, please. 1036 00:34:22,828 --> 00:34:24,661 - Let's go, preston. - Let's got, matt. 1037 00:34:24,730 --> 00:34:25,929 - This is a good matchup-- 1038 00:34:26,031 --> 00:34:27,631 Our oldest and our youngest contestants. 1039 00:34:27,666 --> 00:34:29,466 - [laughs] - aw. 1040 00:34:29,501 --> 00:34:31,802 - Oh, I'm nervous for them. - Me too, man. 1041 00:34:31,870 --> 00:34:33,603 - All right, guys, platform on the move. 1042 00:34:35,074 --> 00:34:36,273 [chiming] go! 1043 00:34:36,308 --> 00:34:37,707 - Go, matt, go! - Let's go, preston. 1044 00:34:37,743 --> 00:34:40,343 - Platform's here the entire time, right? 1045 00:34:40,378 --> 00:34:41,645 - I'm looking for pasta, 1046 00:34:41,713 --> 00:34:43,747 Tomatoes, grab some garlic. 1047 00:34:43,782 --> 00:34:45,348 - Matt, matt! There's caviar 1048 00:34:45,384 --> 00:34:47,084 Right in front of you, the left of your hand, 1049 00:34:47,152 --> 00:34:48,852 There's caviar. - I'm good. 1050 00:34:48,954 --> 00:34:52,389 I see that beautiful caviar, 1051 00:34:52,458 --> 00:34:54,124 And I'm like, "this is gonna be good." 1052 00:34:54,193 --> 00:34:55,625 - He got caviar. - Yes. 1053 00:34:55,694 --> 00:34:57,794 - Ooh! - Okay, baby. 1054 00:34:57,830 --> 00:34:59,196 - Make it fancy. 1055 00:34:59,231 --> 00:35:00,464 - Matt, what's your plan? What's your dish? 1056 00:35:00,566 --> 00:35:02,699 - I'm gonna do a grilled lobster, chef. 1057 00:35:02,734 --> 00:35:07,337 - Yes? - With a tomato-basil pasta 1058 00:35:07,439 --> 00:35:08,505 With a lemon butter sauce. 1059 00:35:08,540 --> 00:35:09,773 - Amazing, sounds delicious. 1060 00:35:09,875 --> 00:35:11,141 - Thank you, chef. - What are you making, chef? 1061 00:35:11,210 --> 00:35:12,943 - I'm gonna try to make a lobster pasta, chef. 1062 00:35:13,011 --> 00:35:14,311 - What type of pasta? 1063 00:35:14,346 --> 00:35:16,179 - Tortellini, chef. - Tortellini? 1064 00:35:16,248 --> 00:35:18,048 - Yeah. All: Oh! 1065 00:35:18,150 --> 00:35:20,984 - Wow! - Tortellini! 1066 00:35:21,019 --> 00:35:23,353 - Battle of the lobster pastas. 1067 00:35:23,422 --> 00:35:25,222 - This is my first time making tortellini. 1068 00:35:25,290 --> 00:35:27,424 - Turn the dial down. You need more flour. 1069 00:35:27,493 --> 00:35:29,059 - Yes, chef. That's a big gamble 1070 00:35:29,128 --> 00:35:31,261 Going into this, but it has that passion, 1071 00:35:31,330 --> 00:35:32,929 It has that innovation. 1072 00:35:33,031 --> 00:35:35,098 So I'm hoping that I can execute it well 1073 00:35:35,200 --> 00:35:36,266 And that the judges will think 1074 00:35:36,335 --> 00:35:39,236 It is technically advanced for this dish. 1075 00:35:39,271 --> 00:35:41,438 - You see how fast those first five minutes go, right? 1076 00:35:41,473 --> 00:35:43,140 - Yes, chef. 1077 00:35:43,242 --> 00:35:45,509 - What's the plan with the rest of the lobster? 1078 00:35:45,544 --> 00:35:47,377 - Uh, I'm just using the tail right now. 1079 00:35:47,479 --> 00:35:48,712 - Okay. - I'ma grill that. 1080 00:35:48,780 --> 00:35:50,313 - Matt's saying he wants to grill lobster tails. 1081 00:35:50,349 --> 00:35:52,082 You do not want those to stay on the grill for too long, 1082 00:35:52,151 --> 00:35:54,918 Because it goes from zero to rubber real quick. 1083 00:35:54,953 --> 00:35:56,419 Here we go. [claps] 1084 00:35:56,522 --> 00:35:58,588 Here we go. 1085 00:35:58,624 --> 00:36:00,190 Lowers--there you go, there you go. 1086 00:36:00,225 --> 00:36:01,892 - I think if it's even remotely chewy, 1087 00:36:01,994 --> 00:36:03,493 Then that's not gonna-- - that's not gonna be good. 1088 00:36:03,529 --> 00:36:04,528 Some big ol' chewy piece of lobster? 1089 00:36:04,630 --> 00:36:05,729 - Yeah. 1090 00:36:05,831 --> 00:36:07,564 - Get in there, dude. Rip that tail off. 1091 00:36:07,666 --> 00:36:09,432 Here. 1092 00:36:09,501 --> 00:36:10,834 Come on, preston. - Yes, chef, working. 1093 00:36:10,903 --> 00:36:12,102 - Don't cook scared. 1094 00:36:12,137 --> 00:36:14,905 - I'm seeing preston manhandle that lobster. 1095 00:36:14,940 --> 00:36:16,106 He looks worried. 1096 00:36:16,141 --> 00:36:17,574 I'm concerned for him. 1097 00:36:17,676 --> 00:36:19,776 - Whoo! - Guys, ten minutes down, 1098 00:36:19,878 --> 00:36:20,977 20 minutes to go, right? 1099 00:36:21,079 --> 00:36:22,212 ♪ ♪ 1100 00:36:22,314 --> 00:36:23,747 - [speaking spanish] 1101 00:36:25,584 --> 00:36:26,850 - Come, come get your lobster. 1102 00:36:26,952 --> 00:36:28,518 I'm serious. Lobster's on fire. 1103 00:36:28,587 --> 00:36:30,787 Honestly, I could whistle through my butt 1104 00:36:30,856 --> 00:36:32,822 With how much it is clenched right now. 1105 00:36:32,858 --> 00:36:33,823 [clapping] let's go, matt! 1106 00:36:33,859 --> 00:36:34,925 Oh, my god. 1107 00:36:35,027 --> 00:36:36,726 - It's burning! 1108 00:36:36,828 --> 00:36:38,495 - Come on, matt, come on. 1109 00:36:38,597 --> 00:36:40,230 - Take it off the heat. Oh, my god. 1110 00:36:47,272 --> 00:36:49,072 - Lobster's on fire. There you go, buddy. 1111 00:36:49,107 --> 00:36:50,273 There you go, buddy, there you go. 1112 00:36:50,309 --> 00:36:52,242 - Yup-- poppin' it right in the oven 1113 00:36:52,311 --> 00:36:53,310 For a few. - You got this, you got this. 1114 00:36:53,378 --> 00:36:55,045 - Bright, beautiful dishes, right? 1115 00:36:55,113 --> 00:36:57,781 Celebrating the lobster. Both: Yes, chef. 1116 00:36:57,883 --> 00:36:59,950 - Ten minutes--for one of you, this is the last ten minutes 1117 00:36:59,985 --> 00:37:01,218 In this competition. - Let's go, preston! 1118 00:37:01,253 --> 00:37:02,686 You've got this! - Cook like it, yes? 1119 00:37:02,788 --> 00:37:04,254 - Yes, chef. - Some big chunks 1120 00:37:04,323 --> 00:37:05,388 In the ravioli. 1121 00:37:05,457 --> 00:37:07,624 - Oh, boy. - Interesting. 1122 00:37:08,827 --> 00:37:09,893 - Good? - One more minute, 1123 00:37:09,962 --> 00:37:10,894 And then it'll finish in here. - Okay. 1124 00:37:10,963 --> 00:37:12,262 - Done. - Even if he needs 1125 00:37:12,297 --> 00:37:13,563 One more minute, I would take it out right now. 1126 00:37:13,665 --> 00:37:16,566 They do not want overcooked pasta. 1127 00:37:16,668 --> 00:37:18,368 - Does it taste great? 1128 00:37:18,470 --> 00:37:19,903 - It's getting there. 1129 00:37:19,938 --> 00:37:22,105 - Are you leaving it in or out of the shell? 1130 00:37:22,174 --> 00:37:23,306 What do you wanna do? - I was gonna leave it in. 1131 00:37:23,342 --> 00:37:24,341 - Take it out. - Yeah. 1132 00:37:24,376 --> 00:37:25,675 - One minute left, guys! 1133 00:37:25,744 --> 00:37:26,876 - One minute, yes, chef. 1134 00:37:26,945 --> 00:37:28,378 - Gently! Yeah, twist in the bowl, 1135 00:37:28,480 --> 00:37:29,579 Twist in the bowl. - Yes! 1136 00:37:29,648 --> 00:37:30,580 - There you go. 1137 00:37:30,649 --> 00:37:32,549 - Wow. Plate it nice. 1138 00:37:32,584 --> 00:37:34,384 Plate it nice. - Ah, shoot-- 1139 00:37:34,419 --> 00:37:35,619 - Hurry up. This is a dish 1140 00:37:35,687 --> 00:37:37,420 To save your life, right? 1141 00:37:37,489 --> 00:37:38,855 Cook like you mean it! 1142 00:37:38,957 --> 00:37:40,824 - Where's the caviar? Where's my cav--oh, here we go. 1143 00:37:40,859 --> 00:37:41,825 - All right. - I got it. 1144 00:37:41,860 --> 00:37:43,827 - Tiny dollop in the center. 1145 00:37:43,862 --> 00:37:45,528 Whoo! - You're good, matt, 1146 00:37:45,631 --> 00:37:47,497 You're good! - Do you like the way it looks? 1147 00:37:47,599 --> 00:37:49,232 - I do. - Ten, nine... 1148 00:37:49,268 --> 00:37:50,333 All: Eight... - Put your pan-- 1149 00:37:50,435 --> 00:37:52,135 All: Seven, six, 1150 00:37:52,237 --> 00:37:54,871 Five, four, three, 1151 00:37:54,906 --> 00:37:58,842 Two, one! [all cheer] 1152 00:37:58,910 --> 00:38:00,944 - Get over here! Both: Get over here. 1153 00:38:00,979 --> 00:38:02,012 - Amazing. 1154 00:38:02,881 --> 00:38:05,815 [dramatic music] 1155 00:38:05,884 --> 00:38:09,085 ♪ ♪ 1156 00:38:09,187 --> 00:38:10,654 - Richard, gordon, 1157 00:38:10,722 --> 00:38:12,822 We have two dishes featuring lobster. 1158 00:38:12,858 --> 00:38:14,891 Only one of these dishes is gonna go forward 1159 00:38:14,993 --> 00:38:17,927 And save the chef who made it. 1160 00:38:18,030 --> 00:38:19,729 - Aw, man. - They both look good, 1161 00:38:19,831 --> 00:38:21,164 I gotta say. 1162 00:38:21,266 --> 00:38:23,233 - First, we have a grilled lobster tail 1163 00:38:23,302 --> 00:38:24,701 With caviar and pasta. 1164 00:38:24,736 --> 00:38:30,407 ♪ ♪ 1165 00:38:30,509 --> 00:38:31,975 - Um, 1166 00:38:32,077 --> 00:38:33,076 Lobster's nailed, 1167 00:38:33,145 --> 00:38:34,711 And pasta's cooked beautifully-- 1168 00:38:34,746 --> 00:38:35,779 Really beautifully. 1169 00:38:37,749 --> 00:38:40,550 The only bit I wouldn't agree with is that lump of caviar 1170 00:38:40,585 --> 00:38:43,219 On top, because it doesn't really need it. 1171 00:38:43,288 --> 00:38:45,588 - Tomatoes, basil, white wine, 1172 00:38:45,624 --> 00:38:50,026 Caviar, lobster--this is a good restaurant-quality dish. 1173 00:38:50,062 --> 00:38:53,263 - Next dish we have here is a lobster tortellini. 1174 00:38:53,332 --> 00:38:56,666 ♪ ♪ 1175 00:38:56,735 --> 00:38:59,235 - Delicious-- pasta, absolutely transparent-- 1176 00:38:59,271 --> 00:39:00,470 Cooked beautifully. 1177 00:39:00,539 --> 00:39:03,740 - Super brave to make tortelloni in 30 minutes. 1178 00:39:03,775 --> 00:39:05,742 Also, I love the dual use of lobster here 1179 00:39:05,777 --> 00:39:09,346 To make that beautiful shellfish broth. 1180 00:39:09,414 --> 00:39:10,547 - Okay, 1181 00:39:10,615 --> 00:39:12,549 Obviously, only one of these dishes 1182 00:39:12,617 --> 00:39:15,585 Is gonna go forward and save the chef who made it. 1183 00:39:15,620 --> 00:39:17,721 So richard, I'm gonna start with you. 1184 00:39:17,823 --> 00:39:19,856 Which dish would you eliminate tonight? 1185 00:39:21,393 --> 00:39:23,727 - [exhales] maybe the toughest one we've had up here-- 1186 00:39:23,829 --> 00:39:27,097 I mean, two really tasty dishes, 1187 00:39:27,165 --> 00:39:29,099 Two different styles. 1188 00:39:29,167 --> 00:39:30,700 I'm thinking about the totality of the dish, 1189 00:39:30,736 --> 00:39:33,336 And the one I'd rather eat again, 1190 00:39:33,438 --> 00:39:36,873 And for me, the dish that I'm eliminating... 1191 00:39:36,942 --> 00:39:39,342 ♪ ♪ 1192 00:39:39,378 --> 00:39:41,745 Is the lobster tortelloni. 1193 00:39:43,915 --> 00:39:46,983 - Gordon, which dish are you eliminating tonight? 1194 00:39:47,052 --> 00:39:48,184 - There's no bad dishes here. 1195 00:39:48,253 --> 00:39:49,853 I think that's the hard thing for me. 1196 00:39:49,955 --> 00:39:52,822 These are both next-level lobster dishes. 1197 00:39:52,858 --> 00:39:56,860 The dish I'm eliminating is... 1198 00:39:56,928 --> 00:39:58,995 The linguini and lobster. 1199 00:39:59,064 --> 00:40:00,263 - [gasps] 1200 00:40:01,867 --> 00:40:04,100 - Oh, boy. 1201 00:40:04,202 --> 00:40:08,872 - Nyesha, that means it's one all, 1202 00:40:08,907 --> 00:40:10,774 And you're gonna break the tie. 1203 00:40:12,244 --> 00:40:13,710 - So difficult--being up here, 1204 00:40:13,779 --> 00:40:15,278 Watching these two gentlemen cook. 1205 00:40:16,982 --> 00:40:18,748 The dish that I am eliminating tonight... 1206 00:40:18,784 --> 00:40:25,622 ♪ ♪ 1207 00:40:25,724 --> 00:40:26,623 Is... 1208 00:40:26,725 --> 00:40:30,026 ♪ ♪ 1209 00:40:30,095 --> 00:40:31,294 The lobster with linguini. 1210 00:40:33,832 --> 00:40:35,899 - This dish was cooked by matt. 1211 00:40:36,001 --> 00:40:37,066 - [exhales] 1212 00:40:37,169 --> 00:40:39,068 - Matt. 1213 00:40:39,171 --> 00:40:42,472 - Aw, no. 1214 00:40:42,541 --> 00:40:43,606 - It really came down 1215 00:40:43,675 --> 00:40:45,542 To the technical execution, right? 1216 00:40:45,644 --> 00:40:48,678 Tortellini in 30 minutes-- unbelievable. 1217 00:40:48,780 --> 00:40:52,482 - Matt, you saved your best for last. 1218 00:40:52,517 --> 00:40:55,118 Your family is going to be so incredibly proud of you. 1219 00:40:55,153 --> 00:40:56,486 - They are. - That's the great thing. 1220 00:40:56,555 --> 00:40:58,154 They're gonna watch this with the same amount of pride 1221 00:40:58,190 --> 00:40:59,422 That I feel right now. 1222 00:40:59,524 --> 00:41:00,623 You threw down during this competition. 1223 00:41:00,659 --> 00:41:01,791 That was delicious. 1224 00:41:01,827 --> 00:41:02,859 - I appreciate that. 1225 00:41:02,928 --> 00:41:04,861 - Great job. 1226 00:41:04,896 --> 00:41:06,629 - This has been a wild ride, man. 1227 00:41:06,665 --> 00:41:08,298 I never gave up. 1228 00:41:08,400 --> 00:41:10,300 I hope my kids saw that. 1229 00:41:11,803 --> 00:41:13,069 And I'm proud of preston, man. 1230 00:41:13,138 --> 00:41:15,071 You know, he's 19 years old. 1231 00:41:15,140 --> 00:41:16,139 He's chasing a dream. 1232 00:41:16,241 --> 00:41:17,540 I'm living my dream-- 1233 00:41:17,642 --> 00:41:18,942 A beautiful wife, 1234 00:41:19,044 --> 00:41:20,577 Beautiful, healthy kids-- 1235 00:41:20,679 --> 00:41:22,512 Like, I'm going back to a dream. 1236 00:41:22,547 --> 00:41:24,547 You know, I hope preston finds his here. 1237 00:41:29,154 --> 00:41:31,588 - The bond that I grew with matt 1238 00:41:31,623 --> 00:41:34,324 In this competition was something that I-- 1239 00:41:34,392 --> 00:41:36,593 It was truly remarkable. 1240 00:41:36,628 --> 00:41:39,229 To see him go is heartbreaking, 1241 00:41:39,297 --> 00:41:40,263 To say the least. 1242 00:41:40,365 --> 00:41:42,031 - It's far from over. 1243 00:41:42,100 --> 00:41:43,700 [cheers and applause] 1244 00:41:43,802 --> 00:41:45,235 - Yeah, matt! 1245 00:41:45,270 --> 00:41:47,370 Viking! 1246 00:41:47,439 --> 00:41:48,872 - Uh, preston, I don't know how you go 1247 00:41:48,974 --> 00:41:50,440 From an undercooked salmon 1248 00:41:50,475 --> 00:41:52,141 To a delicious tortellini. 1249 00:41:52,244 --> 00:41:54,477 There are no more excuses, young man, okay? 1250 00:41:54,546 --> 00:41:56,980 - No more excuses, chef. 1251 00:41:57,082 --> 00:41:58,715 - Listen carefully. 1252 00:41:58,750 --> 00:42:01,317 The game is about to change. 1253 00:42:02,854 --> 00:42:04,420 The next challenge 1254 00:42:04,489 --> 00:42:07,156 You're about to face, 1255 00:42:07,225 --> 00:42:11,194 Honestly, is the toughest one yet. 1256 00:42:11,263 --> 00:42:13,096 - [exhales] 1257 00:42:13,198 --> 00:42:14,264 - Good night. 1258 00:42:14,299 --> 00:42:15,565 - Good night. All: Thank you, chef. 1259 00:42:15,667 --> 00:42:16,666 - Man. 1260 00:42:16,735 --> 00:42:21,871 ♪ ♪ 1261 00:42:21,907 --> 00:42:23,573 - That's, like, the most bittersweet thing 1262 00:42:23,675 --> 00:42:24,908 I've ever done. - It is. 1263 00:42:24,976 --> 00:42:26,709 - He was gonna teach me how to shave tonight. 1264 00:42:26,778 --> 00:42:29,112 [laughter] - he was--stop! 1265 00:42:29,180 --> 00:42:31,214 - I got you, I got you, I got you, I got you. 1266 00:42:31,316 --> 00:42:32,749 - That's so cute! 1267 00:42:32,817 --> 00:42:35,118 ♪ ♪ 1268 00:42:35,153 --> 00:42:37,387 - Next time on "next level chef"... 1269 00:42:37,422 --> 00:42:38,821 Go, guys! Let's go! 1270 00:42:38,924 --> 00:42:40,957 The team competition is now over. 1271 00:42:40,992 --> 00:42:43,626 You're now individuals fighting to become 1272 00:42:43,695 --> 00:42:45,028 The next level chef. 1273 00:42:45,063 --> 00:42:46,863 - This is what I came for. 1274 00:42:46,965 --> 00:42:49,632 - Your 40 minutes starts now! Let's go, guys! 1275 00:42:49,701 --> 00:42:50,967 - [squeals] 1276 00:42:51,036 --> 00:42:52,635 - Guys, time to push. 1277 00:42:52,704 --> 00:42:54,037 - Have you eaten one yet? Have you tasted it? 1278 00:42:54,072 --> 00:42:55,805 - I have not. - Oh-- 1279 00:42:57,008 --> 00:42:58,875 - Stock went down. He didn't turn that handle in. 1280 00:42:58,910 --> 00:42:59,943 - I'm screwed. 1281 00:43:00,045 --> 00:43:01,344 - Come on, come on! Right here! 1282 00:43:01,379 --> 00:43:02,979 Right here, right here! This is to all the people 1283 00:43:03,014 --> 00:43:04,013 That doubted me. 1284 00:43:04,115 --> 00:43:05,181 [blows raspberry] 1285 00:43:05,250 --> 00:43:06,816 ♪ ♪ 92761

Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.