All language subtitles for Next.Level.Chef.S03E06.720p.WEB.h264-BAE

- Previously on
"next level chef"...

[cheering]

- Only one dish today
will save their entire team

From elimination.
Izahya.

[cheering]

Go.
Let's go.

- Lauren!

- All right, lauren,
this cook-off

Is your do or die moment.

- The dish that I'm eliminating
is the chicken thigh.

- Ari.

- Home chef kicked butt
against a pro chef?

- And tonight...

- It's our kitchen, baby.
We back.

- You'll have
30 minutes to create

A fish dish from
a tropical island cuisine.

- Woo!

- Turn the heat up.

- Half of it's excellent.

Half of it's this weird,
regurgitated baby food.

- The competition
is really getting to me.

[dramatic music]

[knives shinging]

[dramatic rock music]

[elevator dings]

♪ ♪

[timer ringing]

♪ ♪

- Woo!
- Let's go!

- Woo!
- Hi.

- Yeah.
- Welcome back.

- All right, team ramsay!
- Ow!

- Here we go!

- I am loving the energy.

Oh, my goodness me.

Good morning.

- Good morning, chef.
- How are we feeling?

- Amazing.
- Good.

- Fantastic.

- Now, team ramsay, thanks
to izahya's curry in a hurry,

We are back
in that top-level kitchen.

- Let's go.

- Today, we want you to take us
on a trip to paradise...

- Ooh.
- Ok.

- Because the best meals I've
ever eaten are on vacation.

- For me, traveling isn't
about collecting souvenirs.

It's about collecting
taste memories.

- Think about the
incredible seafood, fruits,

And vegetables, and spices.
- Mm, yes.

- It's a chef's dream,
isn't it?

- Yes.
- Yes, chef.

- This challenge
couldn't be more me.

I mean,
I live on an island,

So palm trees, ocean,
sand, cocktail.

[laughs]

- For today's challenge,
you'll have 30 minutes

To create
a next level fish dish...

- Let's go, baby.

- Inspired by
tropical island cuisine.

- Ooh.
- Ok.

- Woo!
- Yes.

- My family's from puerto rico
and dominican republic.

So I'm like, "it's two islands.
I can't go wrong, right?"

- All right, team blais.

Thanks to lauren,
we get to move up

To the mid-level kitchen.

But no mid performances
today, ok?

- Yes, chef.

- Ok, team arrington,
do you want to make it

Out of that basement today?
- Oh, yeah, chef.

- We're gonna get out
of that basement.

- There's only one way
to do that,

And that's
to work your way out.

- Yes, chef.
- Right.

Team ramsay, I'll meet you
in that top-level kitchen

Shortly.
Good luck. Let's go.

- Thank you, chef.

- Team ramsay in the building!
- Let's get it.

- Killing it.
- Let's get it.

We're out of here.
We're out of here.

- I'll be waiting
for everything you miss.

- [laughs]

[upbeat music]

- Now we're in the top.
- Put your heart on that dish.

♪ ♪

- Woo!
- Let's go!

- It's our kitchen.

It's our kitchen, baby.
We back!

- We're back.

There is still a lot of
equipment in that top kitchen

That I don't even know
how to begin using.

It's both exciting
and intimidating.

- High level,
high expectations.

- Island vibe, yeah!
- Woo!

- This is here.

- Let's do it.
Yeah.

- Woo!
- Let's do it!

- Finally.
- It's beautiful.

- I'm so happy about this.

- Yeah, this is
freaking awesome.

- The middle kitchen
feels like a vacation,

Vacation from downstairs,
h-e double hockey sticks place.

♪ ♪

- [chuckles]
shortest ride ever.

- All right,
all right, all right.

- We got it.

- We're not making this
our home.

- Nope.

We're gonna win our way out.

- Yeah, we made it out of here
once in the same spot.

We're gonna
make it out of here again.

- Yeah, again.

[suspenseful music]

- It's not
the "blais-ment" anymore.

- No.
- No, it's the "nyesh-ment."

[laughter]

Good luck.
- You too, chef.

- Let's go!
- Let's go, guys.

- Yeah!
- Let's go.

Let's go.

What does tropical vacation
mean to you?

- Italy, Spain, portugal.

- Coast, amalfi coast.
Amazing.

- Yes, chef.
- What is a vacation?

- Something light, fresh.

- Light, fresh, I love it.

- I don't want to look
bloated on the beach.

- No!
- These abs got to look good.

- Exactly.
Right?

Poolside.
- [laughs]

- Come on.
One, two, three.

[together]
team arrington!

- All right, line up, guys.

- Good luck.
- All right.

Yeah!
[cheering]

- Here we go!
- All right, I love it.

I love the spirit.
I love the confidence.

Ok, middle kitchen,
we got everything we need.

Nothing more, nothing less.

- Yep.
- Yeah.

- But certainly,
it's better than the basement.

- Hell yeah.
- Oh, yeah.

- Yeah!
- Let's go!

Let's go.
- Woo!

- Let's go!

- Let's go, chef!
- Let's go.

- Let's go, chef.
- Right, how are we feeling?

- Great.
- We're feeling great, chef.

- Five strong, baby.
Power comes in numbers.

Immunity pin is shining.

I'm a florida boy.

We do tropical down in tampa,

So I'm feeling right at home
with this beachy theme.

- Richard.
- Gordon.

- Welcome back.
You're out of the basement.

- Yeah.
- How's it feel?

- Oh, it feels so good.

Oh, and we're coming up there,
though.

- No chance.

God, this kitchen
is so beautiful.

- Let's stay here, chef.

- Platform is moving, guys.
- Let's go. Let's go.

- Three, two, one.

Let's go!

Wow, look at those.

Oh, my goodness me.

Red snapper, prawns,
swordfish, tuna.

- Sea bream, beautiful.

- 15 seconds to go.

- Mahi-mahi.

- It is insane.

Your grab dictates everything.

And it goes by
in a blink of an eye.

- Guys, come on.

10 seconds,
there's fresh mint there.

- Please.

- Like, part of me is, like,
is it really 30 seconds.

Like, it feels like three.

- Let's go.
Speed up.

Let's go.
- Got a lime.

There's no fruit.
There's no fruit.

- Five, four...
- Guys.

- Grab, grab, grab!
Grab, grab, grab!

Well done.
- Let's go.

- Well done.
- All right.

When it's green, it's go time.

- Ooh, here goes the stampede.

- There it is.

- I'm seeing lobster.

How the hell did
the top kitchen not grab this?

I lucked out on this one.

- Prawns, mackerel,
fish sticks.

- Fish fingers, ew.

- Yeah, I'm frantic,

And I'm doing a panic grab.
- Oh, my gosh.

Oh, my gosh.
Oh, my gosh.

- When I look up and see
a bunch of arms like grabbing,

And I'm like,
"they're taking everything."

- All right, sweet chili sauce.
- Ugh.

Oh, give me the prawns.

- Zuzu juice right here.
That's great.

If you can grab it, it's yours.
- [bleep]

- You can grab it, it's yours.
Ok.

- Whoa, careful, careful,
careful, careful, careful.

- Ugh!
- Ok.

- All right.
- Phew.

- Here we go, guys.

Go! Go!

- The platform
is looking scarce.

- Not much
left down here, guys.

- I grabbed
the imitation crab sticks.

And I'm a little worried
because I don't know

How well they cook.
- Beautiful, guys.

I know it's not a lot.
Make it work.

- [bleep]
- just grab.

Lettuce, lotus root,
right, nice chip.

- 30 minutes starts now, guys.
Let's go.

And, boy, we got here.

We want to stay
at the top now, yes?

- Yes, chef.
- Yes, chef.

- Just a little bit.
One dish, baby.

That's all we're doing,
one dish.

There's colors.
We're in baja.

Let's take them to mexico.

- Right, wendy,
what did you grab?

- I'm doing
a miso mirin marinade.

- You grabbed the mahi-mahi.

I love that.
- Mahi-mahi.

- And so where
are we going with this?

- I'm kind of going
hawaiian-thai, honestly.

- Ok, hawaiian-thai.

Great combination there,
by the way.

- I'm gonna marinate some cubes

And sear them individually...
- Mm-hmm. That should be great.

- And then do a leek puree
with pickled onions.

- I love the idea
of a leek puree.

Well done.
Great grab there, by the way.

- Five minutes gone.

Five minutes, ok?

- Go.
We're gonna win this.

- All right, lauren.

You almost jumped down
on the platform.

- [laughs]
I got to do what I got to do

To stay in this competition.
- Ok, I like that.

I like the spirit.
What did you grab over here?

- Got my catfish.

Catfish is kind of
a garbage fish, to be honest.

That should have gone down
to the basement.

- This is your magic weapon
right here, ok?

- Ok.

- So traditionally,
you might see gochujang

In, like, a fried rice dish--
- ok.

- In a korean fried rice dish.

- Gochujang,
sushi rice, catfish--

This is a very weird
combination.

I'm not gonna lie.
- Get going though on the rice.

- Thank you, chef.
- Ok?

- Rice is on.

- Looks like a giant cockroach.

♪ ♪

- Ok, angela.
- I'm making it work.

- All right, what are we doing?

- Dominican
and lobster tthermidor

But with prawns.

I'm just gonna stick to
my roots, a dominican creole.

- Ok, dominican lobster
thermidor sounds fantastic.

- Yeah.
- Ok.

- That's where
I'm going with it.

- I love this dominican
angle here, right?

It's some of my favorite food.

- I just remember
going with my dad,

And literally, this man
put a scuba diving outfit on

And got the lobster
right out of the water

And cooked it.

- Tell that story
with this dish, right?

- Dominican republic
is paradise.

The food is great, bold sauces
and flavors, and then rice.

And we eat rice by the pounds.

- We're lacking a little bit
of, like, vegetable over here,

Though, huh?
That's the thing?

- Yeah, I have no vegetable.
- All right.

- I don't know what the hell
I was thinking, honestly.

Sweet chili,
garlic paste, ketchup?

Like, really?

I grabbed more condiments
than food.

It's crazy.

I just don't have no vegetable,
but I'm gonna make this work.

I'm gonna make this work.

♪ ♪

- Chef von,
you're in the basement.

How did you end up with tuna?

- Someone [bleep] up, up top.

So you know what I mean?

I'ma take advantage of that.
- Sure.

- I'm thinking
I'm gonna do a jerk tuna.

I never worked
with pigeon peas,

So I'm thinking about
doing maybe a play

On a creamy spinach risotto.

I grabbed
what I thought was rice,

And I looked,
and it's [bleep] pigeon peas.

Pigeon peas, usually, you have
to soak them overnight

Or at least a couple hours.

And then-- and then it takes
at least about 45 minutes

Minimum for them to cook down.

- So you're taking us
to jamaica...

- Absolutely.
Yes, chef.

- Jerk tuna with rice and peas
kind of play?

- Yes.
- Love that.

- Absolutely, chef.
- Love that. Love that.

- I'm gonna figure it
the hell out

And get the hell out
of this basement.

- Attention to detail, guys.

- Absolutely.
- Yes, chef.

- Yes, chef.
- Let's go.

Ms. Christina, talk to me.
What you got?

- I have frozen fish fingers
that are still frozen.

- Wow. How are you elevating
this dish, right?

- How am I gonna
elevate frozen fish sticks

For a tropical vibe
without fresh herbs or citrus?

- I mean, frozen fish fingers,
so challenging.

I'd never want
to work with these.

- This is the first time
that I am truly

Worried with my ingredients.
- Think about it.

You have no time
to stand still, my love.

- Yeah, oh, I know.
- Zero time.

- Christina, what's your plan
with the frozen fish fingers?

- I'm gonna coat them,
cornmeal crusted,

Get a nice crunch, something.
- Nice, cornmeal crust.

- Yeah, they're still frozen,

So I'm trying
to defrost those next

To the heat, hopefully.

- So where am I when I'm eating
this tropically inspired dish?

Am I by the pool?
Am I on the beach?

- You're on the beach.
I'm a beach girl all day.

- Love it. Love it.

Mada, how are we using
the imitation crab?

- I'm gonna cut them up,

And then I'm gonna add them
in right at the end

Just to get some nice color
on them with the sauce.

- Wouldn't be my first pick,
but you ended up with it.

So show these guys
what you can do

To transform the ingredient.

Right, chef?
- Yes, chef.

- Let's go.
Alexandra.

- Yes, chef.
- Talk to me about your vision.

- I am going to go
for a mackerel.

I'm gonna score the skin.
I'm gonna season it.

- How is this tropical?

Where are you taking us,
tropical-wise?

- [chuckles]
um, I don't know.

- You don't know.

- What island
is this gonna be from?

I don't know.
We can make one up.

Volcano just popped up
an island.

And that's-- that right there,
that's where this dish

Is gonna be served.

I haven't figured that out yet.

But I know I'm gonna have
good flavors,

And I'm gonna take you
to some island.

- So what do you need to get
in there to make it tropical?

- Fish stock,
since I'm doing fish.

- Yes, chef.
- Thank you, chef.

- Let's go.

Show the rest of these chefs
what you got, right?

- Yes, chef.

- You looking good?
- Yeah, baby.

- Don't forget to have fun.

- Ok, zach, this is
in your wheelhouse, huh?

- Yeah, yeah, yeah.
- Ok.

- I'm feeling pretty good.

I'm gonna do
a butter-poached lobster.

I'm gonna make
a sweet potato and coconut

Kind of puree with
a chorizo with breadcrumbs.

- You've lived in the caribbean
and currently on hawaii, right?

- Yes, chef.

- So are we leaning
more towards caribbean

Or hawaii here?

- Probably, like, a more
modern twist in hawaii.

- I love it.
I love it.

- Yes.
- Ok, listen.

I got to put my money on zach.

You live on maui

And you've lived
in the caribbean,

And it's
a fish-related challenge.

I have to beat gordon today,

And I think
zach's the guy that's gonna

Get us to the top level.

[suspenseful music]

- Guys, with 10 minutes down,
we've 20 minutes to go.

- All right,
focus on the protein, gab.

- Right, gabi, what'd you grab?

- I have this swordfish.
- You've got a great fish.

It's on every menu in
the tropical islands, right?

Don't forget, swordfish should
be served pink.

- I've cooked swordfish before.
I fly fish.

Grilled some brown trout,
some rainbows.

- Who taught you to fly fish
from an early age?

- That would be my dad.
- Yeah.

- Yeah.
We both just love it.

- No, I love that.

I mean, I do the same exactly
with my daughter.

And that's
my go-to happy place where

We disappear for 24 hours...
- Yes.

- And just literally catch
these wild brown trout.

- Yes! Chef,
if you ever want to fish--

- Right.
- I am there.

We could go on
a little trip together,

Fish, have a beer,
grill some swordfish.

I would be a great fishing
partner, chef ramsay.

- Just focus on
cooking that swordfish.

- I'm gonna focus
on my marinade

And making this beautiful.
- Beautiful.

- And I want to fry this...
- Yeah.

- Make some
beautiful yuca chips.

- Exactly.
- I don't know.

I'm hoping for a mid-round drop
to really elevate this flavor.

- Fingers crossed.
- Let's go, guys.

Keep working.
Keep working.

Keep moving.
- Don't be shy, y'all.

Let's get it.
Come on.

- Team ramsay, it's time
for the mid-round drop, yes?

These dishes need more color.
Let's go.

- Oh, yes, baby!
- A tropical fair.

- Yes, baby!
- Let's go.

- Oh, my god.
- 10 seconds.

- Coconut.

- Coconut milk.
- Guys.

Oh, my gosh.

The mid-round drops
are always a real curveball.

- Grab.
Just grab, grab.

Well done.

- I grab a papaya
and coconut cream.

I was hoping
to grab a coconut milk

But grabbed the coconut cream.

Ooh.
Ooh.

That was a mistake.

- Ok, everyone, listen.

What goes with island seafood?

The platform is here
for your mid-round drop.

You have to grab
a tropical fruit

And incorporate it
into your dish.

- We've got some
tropical fruits, baby.

I see some kumquats.

Those are mine.

Pineapple juice, fantastic.

This dish is gonna be amazing.

- Coconut cream.
- Some of you need this.

- Anybody seen,
like, a plantain?

- No.

- I don't know what's
happening right now,

But I didn't even see
anything I wanted.

Like, I scanned it.
I was like--

Pineapple?

So then I grabbed a pineapple
and freaking coconut.

Ooh.
- Got it?

- This is ok.

- All right,
back to your station.

- Platform's on the move.

Guys, these plates need color.

- Yes, chef.
- I see half of a papaya.

And I'm like,
"I'm snatching this."

I know that it's gonna
add a good flavor to my food.

- Grab, grab, grab.
You got mangosteen.

Grab ingredients.
There you go.

Don't be so dainty, guys.

Get in there.

Fight your way out
of this basement.

- 15 minutes to go.

- Aye, aye, aye, aye.
Pineapple rings.

- Jordan, what'd you grab
second time 'round?

- We got some starfruit,
which is beautiful,

Some coconut,
coconut milk, pineapple.

- Love that.

- Calm.
Nice and calm.

- Wendy, what did you grab
second time 'round?

- Papaya.

- Good job.

[bleep], wendy, look at me.

You got leeks in the pan.
But look at me. Look at me.

The gas isn't even on.

- I was moving so quickly
that I didn't even notice

That my fire went out.

- You got no gas on.
- Oh.

- Ok? So you're focusing

On the wrong thing
at the moment.

- I never thought
seeing water not boil

Would make me so sad.

- If you're gonna do a puree,

But we've got to cook with gas.
- Yes, chef.

- Ok, you got to focus now.
Right?

- Yes, chef.
- Please.

Ok, let's go.
Bring this back together.

- I'm gonna have to forget
about the leek puree.

- Wendy, pull it together.

- An island-inspired fish dish.

You're telling
your own story too.

- Right behind. Right behind.
Right behind. Right behind.

- It really helps
connect you to the dish.

- Ooh, she's fishy
and coconutty,

And she is good.

- All right, angela,
did you grab anything that

Is gonna benefit you here?

- Grabbed a coconut
and pineapple.

So I'm gonna add
a sweet salsa on top of it.

- Got it.

So you have garlic prawns,
and then the garnish

Is gonna be a pineapple salsa?
- Yeah.

- Got it.

- That's the aim
I'm gonna go for.

- Got it.
All right.

I'm worried for angela.

We're on the mid-level.

So I don't expect
a basement-level draw

From a mid-level platform drop.

- Man, I just want some rice.
I want some rice with it.

- Lauren beat me to the rice.

- I want her to just
kind of wake up,

Douse her head
in some cold water.

[gasps]
come back up.

Angela, you're here.

It's "next level chef".

If you don't want to go home,
it's time to get moving.

Absolute insanity right now.
- It's not bad.

- You're-- you're--
you're so poised right now.

It's concerning me
that you're so calm.

- Hey, I'm working
with what I got.

- Really focus on these prawns.

Because we have a minimal
amount of ingredients...

- Yes.

- Let's just make sure
we're focusing on them, ok?

- Yes, chef.
- All right.

10 minutes to go.
We're gonna bring it.

Let's get to the top floor,
guys.

- Woo!
- Let's go, ok?

- Yes, chef!

- All right, nicole.

- So I was gonna fry this one.

- Yeah, that's fine.
- And do this one in the pan.

Is that ok?

- I worked on a tilapia farm
at some point,

So I know a little bit
about the fish.

- That's amazing.

- Just make sure you got the
coconut all the way around it.

And then go ahead and fry one.

- ♪ we are gonna do
something very crazy ♪

- And you're gonna serve
just the whole tail, right?

- No, I'm gonna--

I'm gonna do half, chef,
half out of the tail.

- Half out of the tail, ok.
- I like it.

I know where
you're going, chef.

- Just bring the flavor, right?
- Heard that, chef.

- The chorizo is the ingredient
here that I think

Can be magical for you, right?

Is this a chorizo crumb
on here?

- Yes, chef.
- Dude.

Ok, let's go.
Let's get to the top.

- Thank you, chef.

Chef blais,
he's a great mentor to me.

He gives exactly
the guidance that I need

To stay comfortable and stuff.

- You know,
gordon and nyesha are

Both known for their
butter-poached lobster,

So make sure
it's delicious, right?

- I want to hang out with him
at a pub, you know?

[laughs]
we could become bffs.

- I know you.
You're a fine dining chef.

Your plates are
gorgeous and beautiful.

- Thank you.

- Let's just bring
the flavor, ok?

- Yes, chef.
Heard.

- Come on, guys.
We got this.

- Do not overcook that tuna.

It takes seconds to cook that.

Are you slicing your fish?

- Mm, no.

- There's no wrong answer.
- There's not.

- But you just got to be sure.
- Yes, chef.

- Right?
Control.

We're in control.
- Yes.

- You're in control.
- I am in control.

- You're in the driver's seat.

- I'm right on the beach
with a nice rum punch

In jamaica right now,
absolutely, and a red stripe.

- Who's in the driver's seat?
- Me, chef.

- Let's go.

Turn the heat up, guys.
- Yeah.

- I need you to cook
with all of your heart.

Get creative.

What do you have
in your pan here?

- Uh, chilies, garlic,
ginger, coconut rum.

- I already feel like
I'm in the tropics.

- I wish I had some citrus.

- Let's not wish.
- I know.

I know.
- Let's only make a reality.

It's not easy working
with fish fingers

And not fresh ingredients,
right?

This is a michelin-starred
fish finger, right?

[pan sizzling]

When are you planning
to drop your fish?

- Right now.
- Organize yourself.

Take a beat.
Take a breath, right?

And make sure
when you drop that fish

That nothing else
is going through your mind

To impede your vision.

- I have not cooked
mackerel before.

But I knew by looking at it
that this fish

Was gonna cook quickly.

- I got to say,
I'm worried about alexandra.

Mackerel is one of the toughest
fish to cook with.

Alexandra's never used it.

- My chips.

- Christina with
frozen fish fingers--

I just hope one of these chefs
has what it takes

To get me out of this basement.

[suspenseful music]

- Three minutes to go.

- Not too crazy.

There we go.
Boom.

- I want to get those nice,
crisp crust marks on there.

- Yes.
Yes, chef.

- Can I get a taste test
on here real quick?

- Yeah, so what's that for
in here?

- I want to dot that around
the plate just to,

Like, dip the fish in.

I'm really confident
in this coconut sauce.

I think it's got
a great flavor to it.

Just kind of like on the plate
as, like, a dressing.

You know what I mean?
- Ok, nice.

Touch more of salt.
Right, it needs salt.

Taste, taste, taste.

A lot going on there, jordan.
- Yeah.

- But start
working it out, yes?

- Yes, chef.
Yes, chef.

- Right, wendy,
we got to go, girl.

We got to change gear, yes?
- Yes, chef.

I'm definitely concerned
for my sauce.

I know that there
needs to be more balance,

Which is what the leek puree
was going to do for me.

- The leeks have gone, right?
- Yeah.

- Because the--
yeah, we're in trouble there.

Ok, start thinking
about the plating.

♪ ♪

- Start plating, guys.

Two minutes left.

Bring those visions
together now, right?

The platform starts down here.

You're gonna have no time
for editing.

Make it nice.
Make it nice.

Keep love in your heart.

♪ ♪

- Really think about what
this looks like on the plate.

Does it look like
it tastes delicious?

Is there enough?

When the judge goes in there
with that one bite,

Are they gonna get
all of the flavor here?

- 60 seconds to go.

Platform is moving, guys.

That's it.

Give it some room
to breathe, gabi.

Let it breathe.

♪ ♪

Move, move.

Let's go, guys.
- 30 seconds.

[clapping]

If you got [bleep] ingredients,
make magic.

Platform is here.

Come on, guys.
Come on.

Platform's here.
It's not waiting for anyone.

Mada, get on the platform.

- Let's go.

- Nice, guys.
- Hell yeah.

- Woo!
- Let's go.

- Hands in.
- Platform is here.

- All right.

♪ ♪

- Let's go, guys.

Let's go, zach!

- Get there.
Get there, dude.

Get there, dude.
- Nice.

- Woo!
Ah!

- Yeah!
- Woo!

- Good job, guys.

- Let's go, guys.

- Come on.
Come on.

Come on.
Come on.

- Wendy, you're on fire there.

- Oh.
- Wendy, leave it. Leave it.

Focus, focus, just focus.

- The only fish that I had
to plate has caught on fire.

I have to get
something on that dish.

- You got another fish?
- No, these are perfect.

- Get it on there.
Get it on there now.

- I am mortified.

- Wendy,
how did it get on fire?

- Ooh.
- Ow!

- Yes!

- I don't care about the fufu.

Wendy, you got to go.

Got to go, got to go,
got to go, got to go!

Man, wendy, what happened?

- Fire.

The fire was just
in the wrong place.

- You're on fire
for all the wrong reasons.

What happened?

[somber music]

- I think the competition

Is, like, really
kind of getting to me.

- Bloody hell.

[soft dramatic music]

- Ooh.
[sighs]

- Wow.

- Already,
I'm feeling transported.

I haven't even started
to taste them yet.

Beautiful.

Did we descend upon
that tropical island?

- Yes, chef.
- Yes, chef.

- Well done.

Let's start on the top floor.

This is a sea bream sat on a
salsa, a sort of coconut mint

With fried purple potatoes.

Please.

♪ ♪

- Fish is absolutely stunning.

But it finishes kind of
sweet on the back end,

Which I don't think it needs.

- The fish and the salsa
underneath

Work really, really well,

And then you get over into
this weird, regurgitated

Baby food sauce.

Half of it's excellent.

Half of it's
as weird as can be.

- Oh, regurgitated baby food.

Oh, my god.

- This is a barramundi
with a dragon fruit salsa,

Couscous,
and some pomegranate seeds.

- Fish is cooked
absolutely beautifully.

It's glistening.
It's incredible.

- Fish is just exceptional.

And the dragon fruit salsa,
absolutely hand-in-glove.

- Yeah, the dragon fruit salsa,
I love just the color of it.

It adds a lot
of nice freshness to it.

Sadly, the rest of the dish
is kind of one note.

- This is a swordfish.

It was marinated on the side
with little salsa.

Beautiful.
Beautiful.

♪ ♪

- The quadrillage
of the grill--

This is cooked
absolutely perfectly.

- It's got amazing crunch
coming off

The sort of cassava chip.

- Yeah, it's got finesse.

That's what I love
about this dish.

Red snapper and a nice sort
of caribbean flare salsa.

- Fish is cooked beautifully.

The bright notes coming off
the salsa is incredible.

- The proportions of
the presentation are off,

But the flavors work
really, really well.

- So this is a mahi-mahi.

It was marinated in miso paste.

Underneath that
is a coconut sauce.

Slightly minimalistic.

- It tastes a little bit
more like--

Like a smoothie than it does
a fish dish, to be honest.

- The sauce itself is--

It's really cloying.
It's really sweet.

- The dish is way too sweet.

I wish the leek puree
had made the plate,

A sort of earthiness
to get rid of that sweetness.

It's a great shame.

- I just knew I could do
so much better.

It's like a combination
of letting myself

And chef ramsay down.

♪ ♪

- Shall we move
to the middle floor?

- We'll start over here.

This is a
butter-poached lobster

With a chorizo sabayon.
- Wow.

Lobster's cooked absolutely
to utter perfection.

Well done.

- There's a sweetness
coming off of this dish

That's really quite lovely.

- The presentation
reminds me of this

Sort of fine dining moment.

This chef made
a coconut crusted tilapia

With an island-inspired
succotash

And some pickled ginger salad.
- Wow.

The hero is the tilapia.

It tastes delicious.

- I would say the fish
is cooked beautifully.

- It's good.

- Over here, we have fried
catfish with a gojuchang rice,

And some pickled kumquats,
carrots, and shiso.

- Beautiful citrus notes
coming off of the kumquat.

- Catfish is cooked lovely.

I think the only weird bit
here is the rice.

It's like a collision
of two islands.

- This is a chili garlic
grilled prawn

With a pineapple salsa.

The prawn themselves are
seasoned really, really well.

I love the spice.

It's just lacking, like,

The next one
or two ingredients.

- There's a ton of chili,
right, on my palate,

And it's searching
to go somewhere.

Some beautiful
fresh herbs could

Really liven this dish up.
- Mm.

It's almost like the grab
was the dysfunctional part

Of this dish because
it's short on ingredients.

- I would like a vacation,

A long one, away from the grab.

- Shall we move to the basement
with you, nyesha, please?

- Cannot wait.
- Please. Wow.

- So first up, this chef
is taking us

To jamaica by way
of a jerk spiced tuna,

Sort of legume salad,
a play on a rice and peas

With a beautiful tropical salsa

Over top.
- Wow.

It's the type of thing that I
would put on one of my menus,

To be honest.

I love the spice blend
on the tuna.

The legumes are a bit salty.

- The bravado, sticking
jerk seasoning on a tuna...

Smart cooking.

- So I'm hearing chef ramsay
say smart.

And I'm like,
"yeah, duh, it's me.

"you should have picked me,
but you didn't.

So team arrington all the way."

- Next up, we are going
to southeast asia.

This chef has imitation crab.

- Ooh, imitation crab,
my favorite--

- [laughs]

- Said no one ever.

- It's another kudos
to getting yourself

Out of that basement
because it's very clever.

- Next up, we have a mackerel.

This is served
with rice and fried okra.

The sauce is made
of yuzu and scotch bonnet.

- Sadly, the mackerel
is overcooked here.

Rice is a little bit bland.
It needs something lively.

- This reminds me
of when you're on vacation.

You get room service,
and you got to call downstairs

And ask for a refund.

- Next up, we have
frozen fish fingers.

- Wow.
- Oh, god.

Like, please just
don't spit them out.

- This is served
with a papaya salsa

And a purple
sweet potato chip,

Sort of taking you
to the poolside.

- Wow.
- Kudos for the creativity.

- This looks like
it's on a menu poolside.

The salsa is super tasty.

- Yeah, I think,
a great job to sort of

Transform an ingredient
that's generally underwhelming.

- What a tasting.

All of you, please excuse us.

Thank you.

[tense music]

- Should we start with
my floor, the top floor?

- Yes, please.
- Let's do it.

- Sea bream.

- The fish
was cooked beautifully,

But the texture of the sauce--
- and then the sweetness--

You couldn't eat
that whole dish, could you?

- No.
- Mahi-mahi, what a downfall.

I mean, that was--
- yeah.

Oh, my gosh.
- Coconut sauce--

- What happened up there?

- I mean, I think
this individual panicked.

They'd forgotten the leeks.
It was not pleasant.

- I never want
to taste that dish again.

- How'd you feel, wendy?

♪ ♪

- Middle floor.

The lobster was incredible.

- It was just
cooked perfectly.

- Yeah, that, for me,
is the one treat

Whilst you're on vacation.

- I was just like,
"where are we going?" right?

I picture the beach,
the tiki torches,

But what was the essence?
What island were we on?

- Well, I mean, I think
to me it's-- it's hawaiian.

- The prawns.

So you-- you've got one--
one hero, one zero.

- I mean, yeah, the prawns
just needed something else.

- I couldn't even identify
what they were.

They were so covered
in sort of gunk.

Basement, my eyes were drawn
to that jerk seasoning tuna.

That was beautiful.

- Jerk tuna with a play
on rice and peas,

That is vision,
and this person executed it.

- What happened
with the mackerel?

- The chef with the mackerel
didn't have a good vision

From the beginning.
- It was really oily and plain.

- A shame.
- Yeah.

♪ ♪

- My outstanding dish
was the tuna.

- I have to agree with you.
It took me to jamaica.

- Don't you think the legumes
were a bit salty on the tuna?

There wasn't anything
on the lobster plate

That was not delicious.
- You know, you got a point.

You're turning me.

It was a stunning--
a stunning lobster.

- But this person is cooking
for the one percenters

Of the world, right?
This dish--

- It's a true--

- We're all one percenters
on vacation.

- Damn.
- Like, we don't want--

- That dish was too sweet.

- Don't we want them
making beautiful dishes?

The lobster was too sweet now?
- Oh, my god.

- This guy made this jerk tuna
in the basement.

- Did the basement have
anything to do with

How overseasoned
the legumes were?

- Chef, seasoned. Seasoned.
- Overseasoned.

The legumes were salty to me.
- No, but--

- It wasn't quite
balanced enough.

- With the spinach,
it was delicious.

- You can't make
that lobster at home.

That's the one where you're
coming home, and you're like,

"I don't even know
how to do this."

That's the one you're gonna put
on social media.

Chorizo sabayon.

- I'm fighting for this tuna.
- Well, fight for it--

- Incredible.

- Because it's
a delicious dish.

- It is a delicious dish.
- But the legumes were salty.

- Guys, we have to
come to a decision.

We're tied 1-1,
one lobster, one tuna.

- They're both good dishes.

One is top-level,
and one is just below it.

- [sighs]

♪ ♪

- Here they come.

- Oh, man.
- Let's go. Come on.

- Ok, guys.

Today, we've got
some outstanding dishes.

Only one will earn
the safety for your entire team

And kick-start your next cook
in that topflight kitchen,

And that dish is...

♪ ♪

The tuna.

- Let's go!
- Yeah!

- Let's go!

- That's our guy.
- Hell yeah!

- My second time winning,
so I'm very happy about that.

I just need
the rest of the team

To just step up a little bit.

Maybe I can take a snooze
or take a little break

One of these days.
- Absolutely.

- Let's go!
- Well done, von.

- Every day you get reminded.
It sucks.

[laughter]

- Guys, thanks to von,
you are safe.

- Yes.
- Nice. Let's go.

- Please head back
to the lounge.

- You've earned it.
- Hell, yeah.

- Way to cook your way
out of the basement, guys.

- That's what
I'm talking about!

- He reminds me every day.

I love that.
- Let's go!

- Let's go!

- [screams]
let's go!

- Gordon, richard, each of you
will have to choose one chef

To go into that elimination.

Richard, I'm gonna start
with you.

- I'm sending the chef in
who I think

Will be best served
by the additional time

In that top-level kitchen.

Angela.

Show me what you can do today.

Because, again,
your food is tasty,

Just need
a couple more ingredients.

- Ok, gordon.

Who will you be
sending in to face

Angela in the elimination?

- Tough one for me, this one.

We're the only team with five.

I'd like to keep it that way.

So I need to put someone
in this elimination

That can take angela down...

[dramatic music]

Someone that can go in
and come back out.

And that chef is...

[suspenseful music]

- I need to put someone
in this elimination

That can take angela down.

[suspenseful music]

♪ ♪

Jordan.

♪ ♪

But on your chest,
you do have an immunity pin.

So do you go
into the elimination

To stand for team ramsay,

Or do you keep yourself safe?

♪ ♪

- [sighs]

♪ ♪

I got to look out for myself
at the end of the day,

And if that means
I have to use an immunity pin

And send somebody else in,
unfortunately,

That's just what it is.

It sucks.

You know,
I earned this pin, chef,

And I'm gonna go ahead
and use that today.

♪ ♪

- Wow.

♪ ♪

- Whoa.

- Please pass me your pin.

♪ ♪

- Good job.
- Chef, sorry about the sauce.

- Now, chris, you've already
been into an elimination.

♪ ♪

Maybe it's time that wendy
proves her worth here.

- I can do it, chef.

- I feel like this is what
I've been preparing for

Since I, like, picked up
a spatula, you know?

So it's like,
I just need to remember

How much I've overcome
to be here.

- Wow.
[sighs]

Angela, wendy,
for this elimination,

I want you
to leave paradise, ok?

I want you to head inland
for a hearty pork dish

That will make us crave
that country life. Got it?

- Yes, chef.
- Yes, chef.

- Please head to the elevator,
and I will meet you upstairs.

- Ok, wendy, head up, ok?

Guys, pick her up, ok?
Lift her up.

- Ok, angela, you got this, ok?

- A little bit more
of a full plate.

- Lift her up.

- You got this.

- That didn't work out
the way you wanted it to, huh?

- Mr. Blais getting feisty.

I love that.
- All right.

- Woo!

- Let's go, blais team!

- Let's go, angela.

- I'm gonna eat her alive.

She's soft.

I don't feel threatened
at all.

- Angela is
a very strong chef,

But I am ready for this.

I am gonna go in there
and cook my heart out.

♪ ♪

- Let's go.
- Yeah!

- Hey, you've got this.
- Woo!

- How are you doing?

- All right, chef.

- I feel like you really
don't know what's gonna happen.

- Wendy's looking
kind of confident.

- Whatever.
I'm just glad it's not me.

- Yeah.

- You're gonna
have 25 minutes.

Cook with intention
and cook with speed.

Both of you are great chefs.

You're gonna make this
the best dish that you've

Cooked in this competition.

Queen energy.

- Yes, chef.
- You feel me?

- Yes.

- I want you guys
to both please

Line up at the elevator.

The platform
will be coming down shortly.

- Woo!
[cheering]

- Come on, girl.
Wendy, you got this.

- Come on, girl.
- You got this, girl.

- Come on, wendy.

- One perfect pork dish.

Let's go, ladies.

- I got to come in swinging.

Wherever the punches land,

That's where
they're gonna land.

- Go.

[all shouting indistinctly]
- oh!

- Oh, my god.
- Oh, my--

- Oh!
- Ah.

- Oh!

- This is crazy.

It's really
"the hunger games" right here.

I've only seen that
in the nfl

When they get back up
like that.

- Come on, wendy.

- I want wendy to win now.
- Yeah, I want wendy to win.

- Did she just push her?
- That was [bleep] up.

- Come on, wendy, yeah!
- Wendy, go!

- Attagirl!

- I definitely got pushed,

But there's
no time to be annoyed.

[people shouting indistinctly]

- Pork loin.
I heard wendy fall.

I don't have time
to figure out how we're not

Gonna bump into each other.

I'm using my body any way
that I can. Whatever.

I immediately grabbed
the pork loin.

If there was one,
I was gonna get it.

- What'd you grab, wendy?
- I got a pork chop.

I'm gonna do
a more asian-inspired dish

That I'm familiar with.

- How are you finishing
this pork chop?

- A light chili glaze
with sesame.

- It takes a long time
to cook, right?

- Yes, chef.

- That pork chop takes forever.

- Yeah, but she's got
to rest it, bro.

It's a big chop.
That time is ticking.

She just needs to get it in
the oven five minutes ago.

- Angela, what'd you grab?

- I'm gonna do
some rustic potatoes.

I'm gonna sear my pork loin,
finish in the oven.

- Is this a dish that
you're comfortable making?

- It's something
I learned from school.

- Awesome.

What sort of sauce
are you making?

- I'll do red wine,
throw some butter,

Some shallots, some thyme.

Keep it nice, thick, and rich.

- You have that sort of
game day face all day long.

I need to see
intensity from you, ok?

- Mm-hmm.
- Right?

- Yes, chef.

- I feel like
if you show expression,

People are gonna be
like, "oh, she's weak."

I don't want that.

When you get too emotional,

That's gonna get
the best of you,

And that's where
you'll go home.

- Let's go, angela.

15 minutes left,
guys, 15 minutes.

You've checked
on your pork, right?

Make sure you stay
in control, ok?

- Ah, [bleep].

[dramatic music]

- A little bit of cream,
pinch of cream,

Some butter,
some garlic, I think.

- Yeah, I have garlic.

Garlic already melted in
with my potatoes.

- It's a weird looking mash.

It looks like potato salad.

♪ ♪

- We're done.
- She's done?

- He's tight.
- Rest that baby.

- Wendy,
where's your pork chop?

- It's in the oven, chef.

- It needs time to rest, right?
- Yes, chef.

- Eight minutes.

Make sure
your pork chop is cooked, ok?

- It's still-- it's raw.
It's raw.

- Oh!

[suspenseful music]

- I really want to slice it.
- Oh, no.

Don't slice it.
- Is she gonna cut it?

- You better not.

- No, no, no, no, no!

- No!
No!

- Wendy!
- No!

No!
- Why!

- Wendy!

- What are you doing?
- No!

- I really want to slice it.

- [bleep]!
- No!

- No!
- Wendy!

- No!

- It's still-- it's raw.
It's raw.

- Wendy cuts the pork chop
off the beautiful bone.

It's gonna be dry.

You shouldn't have done that.

- Come on, wendy.
- Come on, wendy.

- Let's go.

- Angela,
how is your red wine sauce?

Stop adding butter to it.
- I didn't add no more butter.

- What is she doing?

- More butter?

- That's a lot
of butter in there.

It wants to break.
You see that shine on it?

- Yeah.
- Those speckles.

Four minutes left.

- Make sure
that flavor is good.

Check that pork
in there, wendy.

- Yep.

- Do you like the flavor?

- I like the way it tastes.
- Yeah!

- Start plating.

Bring these dishes together.

Let's go, wendy.
- Yes, chef.

- Take your time.

- 1 minute 30 seconds.

- Yes!
That looks beautiful, wendy.

- Yes, yes, nice!
- Yeah!

- Attagirl!
- Love it.

- You got it.

- The sauce broke, y'all.

Here we go.

- Don't forget your salsa.

- Let's go.
Let's go. Woo!

[together]
five, four, three, two, one!

[cheering]

- My sauce was perfect.

When I first poured out,
it was thick.

It was perfect,
and I threw butter in it.

I [bleep] it up.

♪ ♪

- Ok.

Nyesha, how was that?

- Wow.

Both of these ladies cooked
with absolute

Heart and soul up here.
- Mm-hmm.

- We are gonna start
with the pork loin.

This has a rustic potato
and a red wine pan jus.

♪ ♪

- Now, first off, the pork
is cooked beautifully.

Nice combination
of the mash, the potatoes,

But the sauce is broken.

And the mash needs
just a hint more seasoning.

- Yeah, I mean, I love
the idea of the rustic mash,

But it is a little
too uneven for me.

But, all in all, classics
are classics for a reason.

That all works.

- Our next dish
is made with a pork chop.

This is served on top
of a cauliflower puree

With a pepper salsa.

♪ ♪

- The flavors in
this one are good.

The only thing I've got
a problem with this

Is that the pork is tough.

- I love the earthiness.

It's a rustic-looking dish.

I love the spices
that are on the pork.

The pork is overcooked, though.

- But the flavors work.

- Richard, I'm gonna start
with you.

Which dish
will you be eliminating--

The dish made with pork loin
or the pork chop?

- To me the dish that
I'll be eliminating is...

[suspenseful music]

♪ ♪

It's the pork chop.

♪ ♪

- Gordon, I'm gonna ask you
the same question.

- The dish
I'm going to eliminate

Tonight is gonna be...

♪ ♪

The pork chop.

- That dish
was cooked by wendy.

[somber music]

- Ah, [bleep].

Wendy, you're leaving
this competition

As a very good chef.
- Thank you, chef.

- Ok?

- I went from, you know,
providing behavioral therapy

To standing in front
of you three.

You know, it's quite the pivot.
Thank you so much.

- Yeah.
- Thank you. Oh.

Thank you for everything.

Cooking in this competition
pushed me to my limits,

And I'm just so proud
of myself for making it

All the way here.
Bye.

- Bye, wendy.

- Any regrets from
this elimination cook-off?

- I should have pushed angela.

I'm kidding.
I'm just kidding.

- Angela,
well done, cracking job.

Pork, delicious, young lady.
- Thank you, chef.

- And, angela,
you put together a proper

Restaurant-style dish.
Good job.

- Yes, chef.
Thank you.

- Absolutely.
- Don't underestimate me.

It's gonna be
a different angela now

Because I'm not going back
to elimination.

- Jordan, based on that cook,

Do you think
you could have competed?

- Of course, chef.
Yeah.

I feel bad, man.

- I appreciate
the fact that you feel bad.

That confirms you're human.

However,
you earned it for a reason.

- Yes, chef.
- Well done.

Get some rest.

Next time, you're gonna have
to earn your street cred.

- Mm.
- Think about that.

Good night.
- Thank you.

- Thank you, chef.
- Thank you, chef.

- Good night.
- Thank you, chef.

- Nicely done.

Good job.

- Nice job, girl.

- Day one.

- Stone cold killer.

- Next time
on "next level chef"...

- What in the world
is going on?

This has never happened in the
history of "next level chef".

- Today, that platform
will not be stopping.

- What?
- What?

- [laughs]

- Grab, grab, grab, grab.
- Oh, [bleep].

That's moving fast.

- All right, one ingredient.

- No protein?
- No, chef.

- Oh, my god.

- This is madness,
utter madness.

- Oh, [bleep].

I just have air in my hands.

I'm, like, maybe I'm just
gonna boil [bleep] air.

♪ ♪