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1
00:00:01,877 --> 00:00:03,043
- Previously on "next level chef"--
2
00:00:03,087 --> 00:00:05,879
- That platform
will not be stopping.
3
00:00:06,007 --> 00:00:07,214
- Grab, grab, grab, grab!
4
00:00:07,258 --> 00:00:08,215
Oh, my god.
5
00:00:08,259 --> 00:00:09,758
- This is madness,
utter madness.
6
00:00:09,760 --> 00:00:11,468
[all shouting]
7
00:00:11,554 --> 00:00:15,097
- Alexandra, jordan, both
of you will have 20 minutes.
8
00:00:15,141 --> 00:00:17,099
- The wing
that I'm sending home
9
00:00:17,143 --> 00:00:18,183
Is going to be the buffalo.
10
00:00:18,227 --> 00:00:19,601
- That wing was
cooked by alexandra.
11
00:00:19,645 --> 00:00:20,644
- Seriously?
12
00:00:20,688 --> 00:00:22,146
- Damn.
13
00:00:22,148 --> 00:00:23,772
- I think she played it a
little too safe on this one.
14
00:00:23,816 --> 00:00:25,941
[applause]
15
00:00:26,027 --> 00:00:27,151
- And tonight--
16
00:00:27,153 --> 00:00:29,069
- For today's challenge,
there's a twist.
17
00:00:29,155 --> 00:00:32,614
Three huge cuts of beef.
18
00:00:32,700 --> 00:00:33,741
- Chef, it's very blue.
19
00:00:33,826 --> 00:00:35,034
- It's raw.
Oh, my god.
20
00:00:35,161 --> 00:00:36,618
- Coming through.
I'm coming through.
21
00:00:36,704 --> 00:00:37,828
I'm panicking.
Come on!
22
00:00:37,913 --> 00:00:39,204
Just cook.
23
00:00:39,290 --> 00:00:40,914
- Jordan, you can't [bleep]
around, young man.
24
00:00:41,042 --> 00:00:42,750
- I'm all over the
place right now, chef.
25
00:00:42,752 --> 00:00:44,418
Wheels are falling off.
26
00:00:46,797 --> 00:00:47,921
[knives shinging]
27
00:00:48,007 --> 00:00:50,382
[dramatic rock music]
28
00:00:50,468 --> 00:00:51,467
[elevator dings]
29
00:00:51,552 --> 00:00:53,927
♪ ♪
30
00:00:54,013 --> 00:00:57,431
[timer ringing]
31
00:00:57,433 --> 00:00:59,308
♪ ♪
32
00:01:00,436 --> 00:01:01,268
- Whoo!
- Wow.
33
00:01:01,353 --> 00:01:02,728
- Welcome back.
- Here we go!
34
00:01:02,772 --> 00:01:03,729
- Yeah!
35
00:01:03,814 --> 00:01:05,064
[cheers and applause]
36
00:01:05,107 --> 00:01:06,857
- Let's go!
- Let's go!
37
00:01:06,901 --> 00:01:07,900
- How are we feeling?
38
00:01:07,985 --> 00:01:09,151
[together]
great! Great, chef.
39
00:01:09,153 --> 00:01:11,403
- Take a quick look
around at each other.
40
00:01:11,447 --> 00:01:15,699
Because one of you will
be our next level chef.
41
00:01:15,743 --> 00:01:16,909
Who's it going to be?
- Chef!
42
00:01:16,994 --> 00:01:18,327
- Who's it going to be?
43
00:01:18,412 --> 00:01:19,703
- Right here, chef.
44
00:01:19,789 --> 00:01:21,497
- Jordan, young man,
you survived that elimination.
45
00:01:21,582 --> 00:01:22,956
- Back to fight again.
46
00:01:23,042 --> 00:01:24,875
- I want to see the same
determination today from you.
47
00:01:24,960 --> 00:01:26,460
- Yes, chef.
48
00:01:26,504 --> 00:01:28,045
Luckily, I'm still here,
but I would be lying to you
49
00:01:28,130 --> 00:01:30,380
If I said that I
wasn't doubting myself
50
00:01:30,424 --> 00:01:33,050
And comparing myself to all these other chefs.
51
00:01:33,135 --> 00:01:35,594
- Team blaze,
we've had more ups and downs
52
00:01:35,638 --> 00:01:36,720
Than that platform last time.
53
00:01:36,764 --> 00:01:38,347
Right?
I mean--
54
00:01:38,390 --> 00:01:39,515
- Yeah.
55
00:01:39,600 --> 00:01:41,141
- But we finally reached
the top, team blaze!
56
00:01:41,268 --> 00:01:42,184
- Yeah!
57
00:01:42,353 --> 00:01:44,103
- And listen, today,
we are planning
58
00:01:44,146 --> 00:01:47,815
The team blaze flag in that
top kitchen, aren't we?
59
00:01:47,900 --> 00:01:49,149
- Yes, chef!
60
00:01:49,193 --> 00:01:51,485
- Team arrington,
and then there were three.
61
00:01:51,612 --> 00:01:52,611
- That's all you need.
62
00:01:52,696 --> 00:01:53,904
- Who are you telling, girl?
63
00:01:53,948 --> 00:01:55,072
- I mean, we count
for two people each.
64
00:01:55,074 --> 00:01:56,323
So we really have five.
65
00:01:56,367 --> 00:01:57,491
[laughter]
66
00:01:57,535 --> 00:01:59,284
- I know no matter what the hell
67
00:01:59,370 --> 00:02:02,121
Comes down into that basement,
we're going to be ok.
68
00:02:02,206 --> 00:02:04,998
That's the mentality
and delusion
69
00:02:05,042 --> 00:02:08,210
That I'm trying to carry
with me into this challenge.
70
00:02:08,295 --> 00:02:09,545
- Ok, listen.
71
00:02:09,672 --> 00:02:12,923
The mark of any good chef
is the ability to master
72
00:02:13,008 --> 00:02:15,843
A perfect steak dish.
73
00:02:15,928 --> 00:02:18,178
- Wow.
- Wow.
74
00:02:18,222 --> 00:02:21,014
- For today's challenge,
there's a twist.
75
00:02:21,100 --> 00:02:22,432
- Of course there is.
76
00:02:22,518 --> 00:02:23,851
[laughter]
77
00:02:23,936 --> 00:02:27,896
- We decided that things
were a little bit too easy.
78
00:02:27,940 --> 00:02:28,981
- Oh, yeah.
79
00:02:29,066 --> 00:02:31,150
We're just cruising by, chef ramsay.
80
00:02:31,152 --> 00:02:34,027
It's not like we're
killing ourselves every day
81
00:02:34,155 --> 00:02:36,071
With these crazy challenges.
82
00:02:36,115 --> 00:02:37,990
- When that platform
drops today,
83
00:02:38,075 --> 00:02:44,163
There will be three
huge prime cuts of beef.
84
00:02:44,248 --> 00:02:45,205
- Wow.
85
00:02:45,291 --> 00:02:48,750
- Each team then
must decide quickly
86
00:02:48,752 --> 00:02:50,544
Which cut you want to use.
87
00:02:50,546 --> 00:02:54,590
And then as a team,
you'll break it down and cut it
88
00:02:54,633 --> 00:02:57,301
Into portions for your dishes.
89
00:02:57,428 --> 00:03:00,387
- I do not know how to
butcher to save my life.
90
00:03:00,472 --> 00:03:03,390
Are they going to put a whole cow on this platform?
91
00:03:03,434 --> 00:03:06,059
I'm pretty sure I could lift
a whole cow on my shoulders,
92
00:03:06,103 --> 00:03:08,145
So at least I could do that.
93
00:03:08,147 --> 00:03:09,938
- Now, listen, there'll
be a second platform drop
94
00:03:09,982 --> 00:03:12,149
For all your
remaining ingredients.
95
00:03:12,193 --> 00:03:14,735
You'll all have
30 minutes to make
96
00:03:14,778 --> 00:03:16,278
Your next level beef dishes.
97
00:03:16,322 --> 00:03:19,239
- Today's challenge
is all about cooperation
98
00:03:19,325 --> 00:03:20,240
And teamwork.
99
00:03:20,451 --> 00:03:22,117
You guys got it?
[together] yes, chef.
100
00:03:22,203 --> 00:03:25,162
- Ok, team trailblazers,
it's the first time
101
00:03:25,247 --> 00:03:27,414
I've been able to say this.
102
00:03:27,458 --> 00:03:29,875
Head to the elevator, and I'll
meet you in the top kitchen.
103
00:03:29,919 --> 00:03:31,793
- Yeah, baby!
- Good luck.
104
00:03:31,879 --> 00:03:33,253
- Finally.
- Let's do it!
105
00:03:33,339 --> 00:03:34,922
- Don't get too
comfortable up there.
106
00:03:35,007 --> 00:03:36,006
- Let's rock and roll, baby.
107
00:03:36,050 --> 00:03:37,633
Let's rock and roll.
108
00:03:37,676 --> 00:03:40,594
[energetic music]
109
00:03:40,638 --> 00:03:43,639
♪ ♪
110
00:03:43,682 --> 00:03:44,806
- Taking this ride right now.
111
00:03:44,892 --> 00:03:46,642
We're going all
the way to the top.
112
00:03:46,727 --> 00:03:47,768
- Yeah, baby!
113
00:03:47,853 --> 00:03:48,852
- Let's stay up here, guys.
114
00:03:48,938 --> 00:03:50,979
- Awesome.
- Whoo!
115
00:03:50,981 --> 00:03:52,648
- Yes.
- Let's stay up top!
116
00:03:52,691 --> 00:03:53,941
This is where we should be!
117
00:03:53,984 --> 00:03:55,192
- Hey, I like
this kitchen, huh?
118
00:03:55,277 --> 00:03:56,944
You guys ready to rock?
- Yeah!
119
00:03:57,029 --> 00:03:58,070
- I'm ready.
- Absolutely.
120
00:03:58,072 --> 00:03:59,279
- High expectations up here.
121
00:03:59,323 --> 00:04:01,031
We all got to work
together to get
122
00:04:01,075 --> 00:04:03,700
That meat butchered,
portioned, and then [bleep]
123
00:04:03,702 --> 00:04:04,701
Just disperse.
124
00:04:04,703 --> 00:04:06,995
- Oh, sorry.
125
00:04:07,039 --> 00:04:08,372
- Ready, guys?
Ready?
126
00:04:08,457 --> 00:04:09,539
- I'm ready.
127
00:04:09,625 --> 00:04:10,749
- Let's go, let's go!
Come on, let's go!
128
00:04:10,751 --> 00:04:12,542
[cheers and applause]
129
00:04:12,586 --> 00:04:13,627
Yeah, baby!
130
00:04:13,754 --> 00:04:14,795
- All right!
- Hey, guys.
131
00:04:14,880 --> 00:04:15,879
- Hi.
132
00:04:15,965 --> 00:04:17,005
How you guys doing?
133
00:04:17,049 --> 00:04:18,465
Oh, man, this is
where we belong.
134
00:04:18,550 --> 00:04:20,801
- Hey, throw us some
filets or something, dude.
135
00:04:20,886 --> 00:04:22,219
- Yeah, right!
136
00:04:22,304 --> 00:04:23,637
- Yo, we're going to have
to make a quick decision
137
00:04:23,764 --> 00:04:25,264
On this cut of beef.
138
00:04:25,266 --> 00:04:26,640
- All right, so what are you
guys thinking about grabbing?
139
00:04:26,725 --> 00:04:27,724
- Ribeye, bro.
140
00:04:27,768 --> 00:04:29,142
- It's not about the steak.
141
00:04:29,186 --> 00:04:31,561
Honestly, a steak is only
as good as its sides.
142
00:04:31,605 --> 00:04:34,856
When you have a plate that has more going on,
143
00:04:34,942 --> 00:04:36,316
It takes it to the next level.
144
00:04:36,402 --> 00:04:38,819
I don't love cooking
with meat, but hey,
145
00:04:38,862 --> 00:04:41,738
Today, I am going to savor it.
146
00:04:41,782 --> 00:04:43,198
The veg is going
to be outstanding.
147
00:04:43,284 --> 00:04:44,658
You're not going to
see anything like it
148
00:04:44,702 --> 00:04:45,659
On anyone else's plate.
149
00:04:45,703 --> 00:04:46,827
- Ok, let's go, girl.
150
00:04:46,912 --> 00:04:47,911
- Oh, yes.
151
00:04:47,955 --> 00:04:48,912
- All right, come on, come on!
152
00:04:48,998 --> 00:04:50,122
- Let's go! Let's go!
153
00:04:50,207 --> 00:04:53,000
- This basement
is my bitch today.
154
00:04:53,085 --> 00:04:54,418
- How's it going
down there, guys?
155
00:04:54,461 --> 00:04:57,004
Mada, I could shake your
hand, you're so tall!
156
00:04:57,047 --> 00:04:58,297
- I don't think
you guys know how
157
00:04:58,424 --> 00:04:59,798
To handle a big piece of meat.
158
00:04:59,883 --> 00:05:01,300
[laughter]
159
00:05:01,302 --> 00:05:03,593
You've never seen the big
piece of meat like this!
160
00:05:03,637 --> 00:05:06,471
[laughter]
161
00:05:06,515 --> 00:05:08,640
[cheers and applause]
162
00:05:08,684 --> 00:05:09,641
- Let's go, let's go.
163
00:05:09,685 --> 00:05:12,728
- Let's go!
- Ahh!
164
00:05:12,813 --> 00:05:13,687
- Yes.
- I love the focus!
165
00:05:13,731 --> 00:05:14,688
Line up, guys.
166
00:05:14,732 --> 00:05:16,106
One person's butchering.
167
00:05:16,108 --> 00:05:17,107
- I'm going to
try to tackle it.
168
00:05:17,234 --> 00:05:18,025
- You're butchering?
169
00:05:18,110 --> 00:05:19,276
- I'm going to do my best.
170
00:05:19,361 --> 00:05:22,154
I took it on to butcher the meat,
171
00:05:22,197 --> 00:05:26,241
Because I know I can
just get [bleep] done.
172
00:05:26,327 --> 00:05:27,409
- Let's do this!
173
00:05:27,494 --> 00:05:29,870
- Honestly, I have no idea what to expect.
174
00:05:29,997 --> 00:05:33,123
Am I getting a freaking
half of a cow down here?
175
00:05:33,208 --> 00:05:34,499
- Do you know
your way up there?
176
00:05:34,585 --> 00:05:35,909
Ok?
177
00:05:35,961 --> 00:05:37,169
So go up and we show you
around the top floor?
178
00:05:37,212 --> 00:05:38,754
- Yeah, the doors
will open, right?
179
00:05:38,839 --> 00:05:40,130
- Yeah, you go out,
you turn right.
180
00:05:40,174 --> 00:05:41,590
The kitchen's on
the right-hand side.
181
00:05:41,633 --> 00:05:42,507
- All right.
- You sure?
182
00:05:42,593 --> 00:05:44,760
[cheers and applause]
183
00:05:44,845 --> 00:05:45,886
- Let's go!
- Let's go!
184
00:05:45,971 --> 00:05:47,637
- Go, chef!
- Right.
185
00:05:47,723 --> 00:05:48,847
How are you feeling?
186
00:05:48,891 --> 00:05:49,806
[together]
great, chef.
187
00:05:49,850 --> 00:05:51,683
- Who's the butcher?
188
00:05:51,769 --> 00:05:52,976
- We got chris.
189
00:05:53,020 --> 00:05:54,144
- Do you have any experience?
190
00:05:54,188 --> 00:05:55,062
- Cutting filets.
191
00:05:55,189 --> 00:05:56,271
- Cutting legs?
192
00:05:56,440 --> 00:05:57,564
- Pork chops-- no, no, filets.
Filet mignons.
193
00:05:57,608 --> 00:05:58,857
- Oh, filets.
194
00:05:58,984 --> 00:05:59,775
I thought you said,
cutting my friend's legs.
195
00:05:59,860 --> 00:06:01,777
[laughter]
196
00:06:01,862 --> 00:06:03,195
- I'm in!
197
00:06:03,238 --> 00:06:04,446
- Yeah!
198
00:06:04,490 --> 00:06:05,906
- How we doing, team blaze?
- Whoo!
199
00:06:05,991 --> 00:06:07,532
- Feeling good?
- Yes!
200
00:06:07,534 --> 00:06:09,910
- Ok, listen, let's get really
comfortable up here, right?
201
00:06:09,953 --> 00:06:12,120
Have you figured out who's
going to do the butchery?
202
00:06:12,206 --> 00:06:13,997
- I'm just going to do it.
- Zach, you're doing it?
203
00:06:14,083 --> 00:06:16,083
- Yeah.
- Listen, make quick decisions.
204
00:06:16,168 --> 00:06:17,250
- Right.
205
00:06:17,294 --> 00:06:18,585
- Let's line up on
the door frame here.
206
00:06:18,587 --> 00:06:20,170
- Let's do it!
- Whoo.
207
00:06:20,255 --> 00:06:22,297
- Ok,
when it goes green, you can go.
208
00:06:22,383 --> 00:06:23,256
Team blaze!
209
00:06:23,384 --> 00:06:24,049
- Whoo-hoo.
210
00:06:24,093 --> 00:06:25,675
- It's game time, baby.
211
00:06:25,719 --> 00:06:27,094
- Go time!
All right, get over there.
212
00:06:27,096 --> 00:06:28,553
What do we got?
- What do we got?
213
00:06:28,639 --> 00:06:29,763
What do we got?
214
00:06:29,848 --> 00:06:30,680
- Sirloin, strip loin, flank--
215
00:06:30,766 --> 00:06:32,140
- Grab the flank.
216
00:06:32,267 --> 00:06:34,476
- We're on top floor;
we got our top choice.
217
00:06:34,561 --> 00:06:35,644
- Nice day to be on top.
218
00:06:35,729 --> 00:06:36,978
- We're very, very blessed.
219
00:06:36,980 --> 00:06:39,689
Filet is the easiest
one to break down.
220
00:06:39,733 --> 00:06:40,690
- Here's the head.
221
00:06:40,734 --> 00:06:42,150
I know that.
222
00:06:42,194 --> 00:06:44,444
I have zero experience
butchering red meat.
223
00:06:44,530 --> 00:06:45,320
Nice.
224
00:06:45,364 --> 00:06:46,571
Last time, zach saved me.
225
00:06:46,698 --> 00:06:47,823
Nice.
226
00:06:47,866 --> 00:06:49,741
So I'm banking on
zach, for sure.
227
00:06:49,827 --> 00:06:52,327
- The platform is moving.
228
00:06:52,413 --> 00:06:53,161
Stand by.
229
00:06:53,247 --> 00:06:54,079
- Here we go, guys.
230
00:06:54,164 --> 00:06:55,163
We got to get in there.
231
00:06:55,249 --> 00:06:56,581
- Go, go, go, go, go!
Let's go!
232
00:06:56,667 --> 00:06:57,541
- Get the shrimp!
233
00:06:57,626 --> 00:06:58,708
Get the shrimp!
234
00:06:58,752 --> 00:06:59,709
- I see this new york strip.
235
00:06:59,753 --> 00:07:00,752
It's ours.
236
00:07:00,838 --> 00:07:02,587
It is not going downstairs.
237
00:07:02,631 --> 00:07:03,964
- Right.
Strip loin.
238
00:07:04,007 --> 00:07:05,382
- Let me cut off
the fat cap, ok?
239
00:07:05,426 --> 00:07:07,384
- Great pick from team ramsay.
240
00:07:07,469 --> 00:07:10,178
The new york strip-- that's the
one that is a little giving,
241
00:07:10,264 --> 00:07:11,930
Especially with the fat
content and the marbling
242
00:07:11,974 --> 00:07:13,390
Running through it.
243
00:07:13,434 --> 00:07:15,016
And then under that, the one that you don't want
244
00:07:15,144 --> 00:07:17,102
To start working with-- the sirloin tip,
245
00:07:17,146 --> 00:07:19,771
Especially with only 30
minutes up your sleeve.
246
00:07:19,857 --> 00:07:22,941
- Go!
247
00:07:22,943 --> 00:07:24,151
- Sirloin strip.
- Let's go, guys.
248
00:07:24,236 --> 00:07:24,943
Get it on the table.
249
00:07:25,028 --> 00:07:25,944
Talk to each other.
250
00:07:26,029 --> 00:07:27,904
Your 30 minutes
starts right now.
251
00:07:27,990 --> 00:07:29,573
- We had the worst cut of meat.
252
00:07:29,658 --> 00:07:34,244
There's just so much fat cap,
gristle, silver skin-- like,
253
00:07:34,288 --> 00:07:36,955
Everything that we need to break through
254
00:07:36,999 --> 00:07:40,125
To even get to our portions.
255
00:07:40,252 --> 00:07:41,877
- I got one.
Look at that bad boy.
256
00:07:41,962 --> 00:07:43,336
Look at that.
257
00:07:43,422 --> 00:07:45,297
- New york strip-- it is
good, but it's not great.
258
00:07:45,340 --> 00:07:46,798
You want not too much fat.
259
00:07:46,884 --> 00:07:50,719
If the mentors get one of the
cuts full of fat, it's over.
260
00:07:50,762 --> 00:07:51,678
- Killing it, brother.
261
00:07:51,763 --> 00:07:52,846
Killing it, killing it.
262
00:07:52,890 --> 00:07:54,139
- That's a beauty!
263
00:07:54,266 --> 00:07:56,016
- What do you guys
want, like 6 ounces?
264
00:07:56,143 --> 00:07:57,809
- You got $1,000 piece
of meat in front of you.
265
00:07:57,895 --> 00:08:01,438
Use every single bit of it, ok?
266
00:08:01,523 --> 00:08:02,689
The platform is here!
267
00:08:02,733 --> 00:08:03,773
Ok, listen.
268
00:08:03,817 --> 00:08:05,150
You have your steaks.
269
00:08:05,194 --> 00:08:06,485
Now, you need to get the
rest of your ingredients.
270
00:08:06,570 --> 00:08:07,569
- I'm a tall girl.
271
00:08:07,613 --> 00:08:08,862
I'm looking up there.
272
00:08:08,989 --> 00:08:10,489
And I'm already getting
a game plan in my head.
273
00:08:10,574 --> 00:08:14,451
I really want to make a puree today, so I grab parsnip.
274
00:08:14,578 --> 00:08:15,702
I see baby carrots.
275
00:08:15,746 --> 00:08:16,995
I'm so excited.
276
00:08:17,080 --> 00:08:18,205
- This is your only grab.
277
00:08:18,248 --> 00:08:19,664
- It's our only grab?
278
00:08:19,783 --> 00:08:22,459
Thinking about making a
smoked potato mousseline.
279
00:08:22,586 --> 00:08:23,877
So I grabbed potatoes.
280
00:08:23,962 --> 00:08:25,420
I want to do
horseradish breadcrumbs.
281
00:08:25,506 --> 00:08:27,547
I grabbed a little prepared horseradish.
282
00:08:27,633 --> 00:08:29,758
Sexy, refined, zach on a plate.
283
00:08:29,843 --> 00:08:31,510
- Yes, corn, tomato.
284
00:08:31,553 --> 00:08:34,554
Being in this top kitchen,
you get the best ingredients.
285
00:08:34,598 --> 00:08:35,889
Onion.
286
00:08:35,974 --> 00:08:38,141
There is zero strategy going on in my head.
287
00:08:38,185 --> 00:08:40,977
I'm just grabbing whatever I see in front of me.
288
00:08:41,021 --> 00:08:42,312
- Make sure you got a starch.
289
00:08:42,356 --> 00:08:43,438
- I need--
290
00:08:43,482 --> 00:08:44,940
I need a starch!
291
00:08:44,983 --> 00:08:47,108
Out of the corner of my eye,
I just grabbed celery root.
292
00:08:47,152 --> 00:08:48,777
- If you can grab
it, it's yours.
293
00:08:48,862 --> 00:08:50,028
- Ah!
294
00:08:50,113 --> 00:08:51,696
- Damn, the garlic
was right there!
295
00:08:51,740 --> 00:08:52,781
- Damn it, damn it, damn it.
296
00:08:52,908 --> 00:08:53,823
Ok, what do we got?
297
00:08:53,867 --> 00:08:55,909
My stomach kind of drops.
298
00:08:55,994 --> 00:08:58,161
This is not a great grab.
299
00:08:58,205 --> 00:09:00,247
I don't know what
I'm going to do.
300
00:09:00,374 --> 00:09:02,082
- Platform's coming.
Platform's coming.
301
00:09:02,125 --> 00:09:03,583
- Stand by, guys.
Here we go, guys.
302
00:09:03,627 --> 00:09:04,584
Let's go.
303
00:09:04,711 --> 00:09:05,710
Aprons open, let's go!
304
00:09:05,754 --> 00:09:07,295
Platform's here!
305
00:09:07,381 --> 00:09:08,713
Grab!
306
00:09:08,799 --> 00:09:10,715
- I have it envisioned in
my head-- steak and probably
307
00:09:10,759 --> 00:09:12,092
Some fries on the side.
308
00:09:12,094 --> 00:09:13,802
Where's the potatoes?
Anybody see potatoes?
309
00:09:13,887 --> 00:09:15,428
Potatoes, potatoes.
- Potatoes?
310
00:09:15,514 --> 00:09:16,513
- Where's the potato?
311
00:09:16,598 --> 00:09:17,722
I need the potato.
312
00:09:17,808 --> 00:09:18,974
I don't see no potatoes, bro.
313
00:09:19,101 --> 00:09:21,101
Because I couldn't grab
the potatoes I wanted,
314
00:09:21,186 --> 00:09:25,897
I grabbed spinach,
onion, and pasta.
315
00:09:25,983 --> 00:09:27,607
What the [bleep] is that?
316
00:09:27,651 --> 00:09:28,817
- Grab what you need.
317
00:09:28,860 --> 00:09:31,820
- I see so many
beautiful veggies--
318
00:09:31,863 --> 00:09:34,447
Cauliflower, chanterelles!
319
00:09:34,533 --> 00:09:37,784
Gorgeous purple
cauliflower, grab.
320
00:09:37,828 --> 00:09:40,829
Gorgeous red onion, ah, grab.
321
00:09:40,872 --> 00:09:42,205
- Brandy for
anyone-- the sauce?
322
00:09:42,332 --> 00:09:44,416
- Brandy.
- Brandy.
323
00:09:44,459 --> 00:09:46,042
And I've got a
bottle of brandy.
324
00:09:46,086 --> 00:09:47,794
I may just save a little
in case, who knows?
325
00:09:47,838 --> 00:09:50,714
Maybe I can celebrate later.
326
00:09:50,799 --> 00:09:51,715
- Platform's moving, guys.
327
00:09:51,800 --> 00:09:53,258
Need to move faster, ok?
328
00:09:53,293 --> 00:09:56,219
Build your concept
around your beef dish.
329
00:09:56,263 --> 00:09:58,722
- These two
freaking levels left
330
00:09:58,807 --> 00:10:00,223
Us with absolutely nothing.
331
00:10:00,267 --> 00:10:01,975
I grabbed some asparagus.
332
00:10:02,144 --> 00:10:03,852
I was trying to find
a carb, a starch.
333
00:10:03,854 --> 00:10:04,853
- Come on, guys.
334
00:10:04,896 --> 00:10:06,262
We have ramen noodles.
335
00:10:06,273 --> 00:10:08,273
- I don't see anything but ramen noodles.
336
00:10:08,358 --> 00:10:10,108
I don't know what I'm
going to do with them.
337
00:10:10,152 --> 00:10:11,401
- Oxtail soup.
338
00:10:11,486 --> 00:10:12,569
Oxtail soup.
339
00:10:12,654 --> 00:10:14,404
- I'm thinking of this
just crazy fusion.
340
00:10:14,448 --> 00:10:15,322
- Grab that.
341
00:10:15,407 --> 00:10:16,114
Yes.
342
00:10:16,199 --> 00:10:17,240
Grab all of them.
343
00:10:17,367 --> 00:10:21,119
Get back to your station
and get organized.
344
00:10:21,163 --> 00:10:23,913
- Don't leave it too long
before we get that first sear
345
00:10:23,999 --> 00:10:24,998
On that new york strip, ok?
346
00:10:25,042 --> 00:10:26,082
- I'm about to get them in.
347
00:10:26,168 --> 00:10:28,293
- Let the pan do
the work, yeah?
348
00:10:28,378 --> 00:10:29,628
In she goes.
349
00:10:29,713 --> 00:10:30,670
What'd you grab?
350
00:10:30,714 --> 00:10:32,088
- I grabbed pasta.
351
00:10:32,132 --> 00:10:33,965
This looks like--
almost like spinach.
352
00:10:34,009 --> 00:10:36,176
- Man, your grabs
are so minimum.
353
00:10:36,261 --> 00:10:37,969
Are you scared
of that platform?
354
00:10:37,971 --> 00:10:39,679
- I always worked with
minimum ingredients.
355
00:10:39,723 --> 00:10:41,389
- So how can we incorporate
the little capellini in there.
356
00:10:41,433 --> 00:10:42,557
Where are we going with that?
357
00:10:42,601 --> 00:10:43,892
- Oh, man.
358
00:10:44,019 --> 00:10:44,851
I'm still trying
to figure that out.
359
00:10:44,895 --> 00:10:47,020
Pasta, steak-- I don't know.
360
00:10:47,105 --> 00:10:50,607
Is it-- I'm wondering,
does it make sense?
361
00:10:50,734 --> 00:10:51,733
- Good.
362
00:10:51,818 --> 00:10:52,859
Pan's getting super-hot.
363
00:10:52,903 --> 00:10:53,985
- I feel like I'm
in my element.
364
00:10:54,029 --> 00:10:55,695
I have a red onion as well.
365
00:10:55,781 --> 00:10:57,155
I'm thinking this
with a brandy.
366
00:10:57,240 --> 00:10:58,365
- I love that.
367
00:10:58,492 --> 00:10:59,866
- Do a little flambé on this?
- Yeah, nice.
368
00:10:59,951 --> 00:11:01,368
- Nope, nope, nope, nope.
- Ready?
369
00:11:01,411 --> 00:11:02,619
Get it in.
- Ready for that.
370
00:11:02,663 --> 00:11:03,828
- Let's go.
371
00:11:03,914 --> 00:11:05,246
Ok.
Right, young man.
372
00:11:05,374 --> 00:11:06,956
You're the only one who
hasn't got your steak on yet.
373
00:11:07,000 --> 00:11:08,124
We need to get this
going right now.
374
00:11:08,251 --> 00:11:09,292
- Yes, chef.
375
00:11:09,378 --> 00:11:10,835
- I don't know why
you're cooking them
376
00:11:10,879 --> 00:11:11,795
Before you're searing them.
377
00:11:11,838 --> 00:11:12,504
That needs to rest.
378
00:11:12,547 --> 00:11:13,922
Ok?
- Ok. Yes, chef.
379
00:11:13,965 --> 00:11:16,424
- Guys, we're 10 minutes
gone with 20 minutes to go.
380
00:11:16,510 --> 00:11:17,676
- Yes, chef.
381
00:11:17,719 --> 00:11:19,552
Time to get this
steak in a pan.
382
00:11:19,638 --> 00:11:23,014
- [gasps] snack, snack.
383
00:11:23,100 --> 00:11:25,433
- Hey, these are
ripping hot, dude.
384
00:11:27,229 --> 00:11:29,187
Half of me is
like, we got this.
385
00:11:29,231 --> 00:11:30,397
We're confident.
386
00:11:30,565 --> 00:11:33,483
Do you guys know if there's
flaky salt up here?
387
00:11:33,527 --> 00:11:35,819
The other half of me is still kind of holding on to the fact
388
00:11:35,862 --> 00:11:37,737
That I just came
out of elimination.
389
00:11:37,864 --> 00:11:39,823
- Do not overcook
your steaks, ok?
390
00:11:39,866 --> 00:11:42,617
- So the pressure is on.
391
00:11:42,661 --> 00:11:43,868
My onions are burning.
392
00:11:43,954 --> 00:11:46,246
[bleep], dude.
393
00:11:46,248 --> 00:11:48,081
- Jordan, you can't
[bleep] around, young man.
394
00:11:48,166 --> 00:11:52,711
- Yeah, I'm all over the
place right now, chef.
395
00:11:52,796 --> 00:11:53,962
- Now, it's overcooked.
396
00:11:54,005 --> 00:11:55,088
- I got to compose myself.
397
00:11:55,132 --> 00:11:58,299
Because wheels are falling off.
398
00:11:58,343 --> 00:11:59,300
[bleep].
399
00:12:03,098 --> 00:12:05,682
- Jordan, that's overcooked.
400
00:12:05,767 --> 00:12:07,392
- [bleep], dude.
401
00:12:07,427 --> 00:12:09,644
I can just feel everything
slipping away from me.
402
00:12:09,771 --> 00:12:13,398
My first steak-- this
little horseshoe of a steak
403
00:12:13,400 --> 00:12:14,816
Is not going to work right now.
404
00:12:14,901 --> 00:12:16,484
I got time to throw
another one on?
405
00:12:16,611 --> 00:12:17,569
- Uh, well, you don't--
406
00:12:17,571 --> 00:12:18,570
I mean, listen.
407
00:12:18,613 --> 00:12:19,696
You got-- you got time.
408
00:12:19,781 --> 00:12:21,781
- I need another
steak in that pan.
409
00:12:21,867 --> 00:12:22,866
- Don't waste time.
410
00:12:22,951 --> 00:12:23,950
Listen to me.
411
00:12:23,994 --> 00:12:25,243
Don't [bleep] around now.
412
00:12:25,287 --> 00:12:26,035
Ok?
413
00:12:26,079 --> 00:12:26,995
Ignite it.
414
00:12:27,122 --> 00:12:29,748
Oh, no, just tilt the pan.
415
00:12:29,833 --> 00:12:31,875
- I know I'm cutting
it super close,
416
00:12:31,918 --> 00:12:33,960
Especially because I
need to rest this thing.
417
00:12:33,962 --> 00:12:36,254
This could go really
south right now.
418
00:12:36,298 --> 00:12:37,505
Lock it, lock it, lock it.
419
00:12:37,549 --> 00:12:39,966
Let's go, let's go, let's go.
420
00:12:40,010 --> 00:12:41,509
- We want to stay
up here, right?
421
00:12:41,595 --> 00:12:42,761
- Yes, chef!
422
00:12:42,846 --> 00:12:44,095
- And we also have
the most expensive
423
00:12:44,139 --> 00:12:46,264
Cut, so the details
are going to be
424
00:12:46,349 --> 00:12:47,891
Really, really important.
425
00:12:47,934 --> 00:12:50,643
- The filet is the creme de la creme of all of the steaks.
426
00:12:50,687 --> 00:12:53,730
I'm like, holy cow,
I cannot mess this up.
427
00:12:53,815 --> 00:12:54,731
- You know what you should do?
428
00:12:54,775 --> 00:12:55,857
Cut it up.
429
00:12:55,901 --> 00:12:57,692
It's going to be
the easiest bet.
430
00:12:57,778 --> 00:12:58,902
- Don't go crazy, though!
431
00:12:58,987 --> 00:13:00,779
♪ don't go crazy ♪
432
00:13:00,864 --> 00:13:02,238
- Lauren, what are
we thinking about?
433
00:13:02,240 --> 00:13:04,073
- I'm going to do,
like, celery root puree.
434
00:13:04,117 --> 00:13:06,910
The celery root really doesn't make sense.
435
00:13:06,995 --> 00:13:10,246
I don't really know if
this is a cohesive dish.
436
00:13:10,332 --> 00:13:13,783
I'm hoping that I can knock out a killer puree.
437
00:13:13,835 --> 00:13:14,876
I've got to make
something happen here.
438
00:13:14,961 --> 00:13:16,252
- If you're going
to make a puree,
439
00:13:16,296 --> 00:13:17,629
That's got to get
going right now, right?
440
00:13:17,714 --> 00:13:18,671
Get a top on it.
441
00:13:18,715 --> 00:13:20,006
- Fun?
442
00:13:20,050 --> 00:13:21,716
- I'm going to do a play
on chicken parmesan.
443
00:13:21,802 --> 00:13:24,427
I'm going to do steak
parmesan over some porchetta.
444
00:13:24,471 --> 00:13:25,762
- I'm not making
a chicken parm.
445
00:13:25,847 --> 00:13:27,305
I'm making a steak parm.
Ok.
446
00:13:27,390 --> 00:13:28,807
- Let's go.
447
00:13:28,850 --> 00:13:31,434
- When you pound this out,
pound away from you, right?
448
00:13:31,520 --> 00:13:32,727
Pound and yes.
449
00:13:32,729 --> 00:13:34,312
Get some work done, chef.
450
00:13:34,397 --> 00:13:35,980
- Yes, chef.
451
00:13:36,024 --> 00:13:37,273
- These guys are cooking
like they want it.
452
00:13:37,400 --> 00:13:39,692
They have the worst
absolute option
453
00:13:39,736 --> 00:13:41,152
Coming off of that platform.
454
00:13:41,238 --> 00:13:43,780
The sirloin tends to be a
tougher cut of meat, right?
455
00:13:43,824 --> 00:13:48,701
So I think it's really smart
to come up with a steak parm.
456
00:13:48,745 --> 00:13:50,286
We got the worst cut here.
457
00:13:50,372 --> 00:13:51,830
Right?
458
00:13:51,915 --> 00:13:53,456
We need perfect temperatures
to get us out of this basement.
459
00:13:53,500 --> 00:13:56,793
So I would get these steaks
cooking as soon as possible.
460
00:13:56,837 --> 00:13:57,794
- Yes, chef.
461
00:13:57,838 --> 00:13:59,170
Absolutely.
462
00:13:59,214 --> 00:14:01,089
I'm frying my
butternut squash chips
463
00:14:01,174 --> 00:14:03,842
In the deep fryer on the
other side of the basement.
464
00:14:03,885 --> 00:14:06,010
I'm trying to do
five things at once.
465
00:14:06,054 --> 00:14:07,720
And all of a
sudden, I remember.
466
00:14:07,764 --> 00:14:09,472
Oh, [bleep].
467
00:14:09,558 --> 00:14:10,473
Check my chips.
468
00:14:10,559 --> 00:14:11,641
My chips, my chips.
469
00:14:11,768 --> 00:14:13,476
Are they burned?
- No, no, no, you're good.
470
00:14:13,562 --> 00:14:14,686
You're good.
471
00:14:14,729 --> 00:14:16,646
- I'm like, bitch,
get it together.
472
00:14:16,731 --> 00:14:17,647
- Christina, you ok?
473
00:14:17,732 --> 00:14:20,900
- Yep.
474
00:14:20,986 --> 00:14:22,110
- That's nasty.
475
00:14:22,153 --> 00:14:24,404
I don't like how
this oxtail soup is.
476
00:14:24,489 --> 00:14:25,655
- What do we have here?
477
00:14:25,699 --> 00:14:26,990
- Let's put the red
wine in, a little bit
478
00:14:27,033 --> 00:14:28,199
Of worcestershire sauce.
- Nice.
479
00:14:28,285 --> 00:14:29,033
Classic steak.
480
00:14:29,119 --> 00:14:30,702
- We got the ramen noodles.
481
00:14:30,745 --> 00:14:32,704
I'm going to throw in that
reduction and asparagus
482
00:14:32,747 --> 00:14:33,705
On the bottom.
483
00:14:33,748 --> 00:14:34,914
- Ok.
484
00:14:35,000 --> 00:14:36,249
So are you going
like a ramen dish?
485
00:14:36,334 --> 00:14:36,958
Or--
486
00:14:36,960 --> 00:14:38,877
- No, it's more like a--
487
00:14:38,962 --> 00:14:42,088
It's like a hybrid fusion.
488
00:14:42,173 --> 00:14:44,007
- You say ramen noodles,
and you say red wine.
489
00:14:44,050 --> 00:14:45,633
Those are not two
things that I generally
490
00:14:45,677 --> 00:14:49,971
Think pair well together.
491
00:14:50,056 --> 00:14:51,306
- Yeah, I'm going to
go beef and asparagus.
492
00:14:51,349 --> 00:14:54,017
- When are you planning
to cook your steak?
493
00:14:54,102 --> 00:14:55,518
- Probably as soon as
I'm done with this.
494
00:14:55,562 --> 00:14:57,395
I want to let this
reduce, and then I'm
495
00:14:57,439 --> 00:14:58,897
Going to get it on so it
gives me time to rest it.
496
00:14:58,982 --> 00:15:00,648
- Yeah, but don't wait
until the end, ok?
497
00:15:00,692 --> 00:15:01,608
- Ok. Yes, chef.
498
00:15:01,693 --> 00:15:03,276
- We got to get this cooking.
499
00:15:03,361 --> 00:15:05,153
How are you cleaning
up these asparagus?
500
00:15:05,238 --> 00:15:06,779
- I'm going to put
some lime on it.
501
00:15:06,865 --> 00:15:07,780
- No.
502
00:15:07,866 --> 00:15:10,450
- No?
503
00:15:10,493 --> 00:15:11,576
Ok.
504
00:15:11,620 --> 00:15:12,869
- Ok.
505
00:15:12,913 --> 00:15:13,703
What are we thinking
about, zach?
506
00:15:13,788 --> 00:15:15,038
- All right, chef.
507
00:15:15,123 --> 00:15:17,707
I'm going to do a seared
filet with a smoked
508
00:15:17,792 --> 00:15:19,250
Potato mousseline.
509
00:15:19,294 --> 00:15:20,043
- Ok.
510
00:15:20,128 --> 00:15:21,586
- With a horseradish crust.
511
00:15:21,630 --> 00:15:23,004
Um, I got my
smoked cream going.
512
00:15:23,048 --> 00:15:24,255
I got my sauce working.
513
00:15:24,299 --> 00:15:25,965
I'm going to sauté some
scraps for the sauce.
514
00:15:26,009 --> 00:15:27,634
- Got it.
- Potatoes in the oven.
515
00:15:27,719 --> 00:15:29,010
I got shallot.
516
00:15:29,095 --> 00:15:30,553
- When do you get a
chance to use half
517
00:15:30,639 --> 00:15:32,096
A tenderloin for your sauce?
518
00:15:32,140 --> 00:15:33,723
Utilize all the
ingredients that you have.
519
00:15:33,767 --> 00:15:35,016
You're an artist.
520
00:15:35,101 --> 00:15:36,225
You are an artist.
- Thank you, chef.
521
00:15:36,311 --> 00:15:37,769
- You're also a
craftsperson, right?
522
00:15:37,812 --> 00:15:39,062
- Thank you, chef.
Yes.
523
00:15:39,105 --> 00:15:40,730
Cooking is my form of art.
524
00:15:40,774 --> 00:15:42,315
This is how I express myself.
525
00:15:42,400 --> 00:15:45,151
I curate these dishes,
and I'm telling my story.
526
00:15:45,236 --> 00:15:47,111
I want people to get
excited about it.
527
00:15:47,155 --> 00:15:50,156
I want their taste buds to
tickle and start lighting up.
528
00:15:50,283 --> 00:15:51,699
- I want to make sure
my flavors are popping
529
00:15:51,743 --> 00:15:54,327
Today, chef.
530
00:15:54,412 --> 00:15:56,120
- I'm not worried about
this steak at all.
531
00:15:56,247 --> 00:15:58,039
♪ how are you doing, baby? ♪
532
00:15:58,124 --> 00:16:00,249
It's just the other
elements that I'm
533
00:16:00,293 --> 00:16:03,503
Worried about right now.
534
00:16:03,588 --> 00:16:06,589
♪ everything is crazy ♪
535
00:16:06,633 --> 00:16:09,425
- What's going on, lauren?
536
00:16:09,511 --> 00:16:10,677
What's the matter?
537
00:16:10,762 --> 00:16:12,011
- I'm feeling a
little overwhelmed.
538
00:16:12,097 --> 00:16:14,005
I'm just swimming in all
of these ingredients,
539
00:16:14,057 --> 00:16:16,224
And I don't even have
space to prep anything.
540
00:16:16,267 --> 00:16:17,892
- You got a lot of blenders
going on over here.
541
00:16:17,978 --> 00:16:19,394
- I know, chef.
542
00:16:19,396 --> 00:16:21,771
- How many blenders do we
have in the top kitchen?
543
00:16:21,856 --> 00:16:24,983
Every blender,
it's like a smoothie shop
544
00:16:25,068 --> 00:16:26,067
On lauren's station.
545
00:16:26,111 --> 00:16:27,694
Some of you are making purees.
546
00:16:27,779 --> 00:16:29,112
And if you're
making a puree,
547
00:16:29,155 --> 00:16:31,698
It's got to be smooth
for everyone who's
548
00:16:31,783 --> 00:16:33,825
Going to be tasting your food.
549
00:16:33,868 --> 00:16:36,536
- ♪ this is
kind of a mess, guys ♪
550
00:16:36,621 --> 00:16:39,247
If my station is a
mess, my head is a mess.
551
00:16:39,290 --> 00:16:41,374
And it's kind of
throwing me off my game,
552
00:16:41,459 --> 00:16:42,658
If I'm being honest.
553
00:16:42,669 --> 00:16:44,460
- Make sure that the
vegetable or the starch
554
00:16:44,546 --> 00:16:45,753
Is really, really soft.
555
00:16:45,839 --> 00:16:46,921
- I don't need that much.
556
00:16:46,965 --> 00:16:48,381
Sorry, I'm making a mess.
557
00:16:48,508 --> 00:16:51,175
I'm looking at my puree, and
it's a little bit gritty.
558
00:16:51,261 --> 00:16:53,886
I may be shooting myself in the foot trying
559
00:16:53,972 --> 00:16:55,638
To do too many things at once.
560
00:16:55,682 --> 00:16:58,766
This is not good
for me right now,
561
00:16:58,852 --> 00:17:01,310
Time, chef?
562
00:17:04,899 --> 00:17:06,691
- Time, chef?
- 10 minutes!
563
00:17:06,735 --> 00:17:08,359
10 minutes!
564
00:17:08,361 --> 00:17:09,652
- I still have to do all these other elements.
565
00:17:09,696 --> 00:17:12,321
I think maybe I can make
this celery root work,
566
00:17:12,323 --> 00:17:14,115
And then I've still got to
work on that corn salsa.
567
00:17:14,159 --> 00:17:18,119
And that is just like an
afterthought at the moment.
568
00:17:18,163 --> 00:17:20,371
- So you have a "pepper sauce,"
which I love.
569
00:17:20,415 --> 00:17:21,873
- Yes.
I've got a pepper sauce.
570
00:17:22,000 --> 00:17:23,249
I've got to get my
corn charred right now.
571
00:17:23,293 --> 00:17:24,709
- Are you keeping
an eye on the steak?
572
00:17:24,836 --> 00:17:26,252
- Yeah.
573
00:17:26,337 --> 00:17:28,254
- If you popped your steak
into the oven, is it on a rack?
574
00:17:28,298 --> 00:17:29,380
If not, you might want to
flip it every once in a
575
00:17:29,466 --> 00:17:30,548
While, right?
576
00:17:30,633 --> 00:17:32,425
So that the bottom
doesn't get overcharred.
577
00:17:32,469 --> 00:17:33,676
- Good call.
[grunts]
578
00:17:33,762 --> 00:17:35,636
- And again, the filet
doesn't need a ton of time
579
00:17:35,722 --> 00:17:37,096
In the oven.
580
00:17:37,182 --> 00:17:39,098
- If I know one thing,
it's how to cook a steak.
581
00:17:39,142 --> 00:17:41,642
This baby is going to
be the star of the show,
582
00:17:41,686 --> 00:17:44,062
And really, that's the
most important thing.
583
00:17:44,147 --> 00:17:45,813
- How are you feeling
about temperature?
584
00:17:45,899 --> 00:17:47,565
- I think I might
pull it so she rests.
585
00:17:47,609 --> 00:17:50,860
[tense music]
586
00:17:50,945 --> 00:17:51,903
- Nice, gab.
587
00:17:51,946 --> 00:17:53,279
- Nice, well done.
588
00:17:53,364 --> 00:17:54,822
- It feels pretty good
when you can just go,
589
00:17:54,866 --> 00:17:57,867
Controlled fire,
and then whoosh!
590
00:17:57,994 --> 00:18:00,244
I'm feeling a little
bit like a badass.
591
00:18:00,288 --> 00:18:02,246
- Hey, everybody start
visualizing your plates.
592
00:18:02,332 --> 00:18:05,583
- Now, did you cook much
new york strip at home?
593
00:18:05,668 --> 00:18:08,961
- Chef, you'd think you know
that about me by this point.
594
00:18:09,089 --> 00:18:10,546
- The secret here is
letting it rest, ok?
595
00:18:10,632 --> 00:18:11,589
- Yes, chef.
596
00:18:11,716 --> 00:18:12,507
- Before you slice it, yeah?
597
00:18:12,592 --> 00:18:13,591
- Yes, chef.
598
00:18:13,718 --> 00:18:15,093
- Really, really important.
599
00:18:15,178 --> 00:18:18,971
- I am plant-based, but
I've been doing my homework.
600
00:18:19,057 --> 00:18:20,723
Right here,
this is the test, and I'm
601
00:18:20,767 --> 00:18:22,225
Going to get an a today.
602
00:18:22,268 --> 00:18:23,976
I was actually going to make
a little onion reduction.
603
00:18:24,062 --> 00:18:25,603
I think I want to make
the plate really elegant
604
00:18:25,647 --> 00:18:26,687
And elevated.
605
00:18:26,731 --> 00:18:27,897
I haven't really done that yet.
606
00:18:27,982 --> 00:18:29,357
I know my steak can stand alone.
607
00:18:29,442 --> 00:18:32,026
But you know, I think I
have time to make a sauce.
608
00:18:32,112 --> 00:18:33,611
- Just get your
plates, and just
609
00:18:33,655 --> 00:18:34,821
Start positioning
in your mind where
610
00:18:34,864 --> 00:18:35,988
It's going on that plate.
611
00:18:36,032 --> 00:18:37,115
We've got plenty of time, yes?
612
00:18:37,158 --> 00:18:37,990
Capellini is out.
613
00:18:37,992 --> 00:18:39,483
Steak is cooked.
Good.
614
00:18:39,494 --> 00:18:41,035
No more rosemary there, right?
- No more rosemary.
615
00:18:41,121 --> 00:18:42,495
- I love those
caramelized onions.
616
00:18:42,580 --> 00:18:44,664
- Thank you, chef.
617
00:18:44,749 --> 00:18:46,707
Oh, this is beautiful.
618
00:18:46,835 --> 00:18:47,959
This is beautiful.
619
00:18:48,044 --> 00:18:49,043
- Don't overdo it, ok?
620
00:18:49,129 --> 00:18:50,336
Do not overdo it.
621
00:18:50,421 --> 00:18:53,214
- No, I'm going to be fine
with this one, chef.
622
00:18:53,258 --> 00:18:55,174
- We're getting out
of this basement.
623
00:18:55,260 --> 00:18:56,259
Let's go.
624
00:18:56,261 --> 00:18:58,845
- Guys, we're plating
in 30 seconds.
625
00:18:58,888 --> 00:19:01,222
Make sure you're
happy with your steak.
626
00:19:01,307 --> 00:19:05,768
We cannot be over,
and we cannot be under.
627
00:19:05,854 --> 00:19:07,228
- Oh.
628
00:19:07,313 --> 00:19:09,147
- Perfect.
629
00:19:09,232 --> 00:19:12,441
- Chef.
630
00:19:12,485 --> 00:19:13,901
It's a little blue.
631
00:19:13,987 --> 00:19:15,695
- It is.
- [sighs]
632
00:19:15,738 --> 00:19:16,988
[bleep]
633
00:19:17,115 --> 00:19:18,948
I'm slicing my sirloin.
634
00:19:18,992 --> 00:19:21,576
It's blue in the middle still.
635
00:19:21,661 --> 00:19:23,119
It's totally rare.
636
00:19:23,163 --> 00:19:24,996
I'm freaking out.
637
00:19:25,081 --> 00:19:26,447
[bleep]
638
00:19:26,541 --> 00:19:28,040
- It's not the best, but I
would just drop it in a fire
639
00:19:28,126 --> 00:19:29,500
If I were you.
- Coming through.
640
00:19:29,627 --> 00:19:30,751
I'm coming through.
I'm coming through.
641
00:19:30,837 --> 00:19:31,836
I'm coming through.
642
00:19:31,880 --> 00:19:33,212
- Platform starts down here.
643
00:19:33,256 --> 00:19:35,298
- I know I can
only leave it for,
644
00:19:35,383 --> 00:19:38,885
Like, 30 seconds before I have
to get back and start plating.
645
00:19:38,928 --> 00:19:39,969
All right, come on, come on.
646
00:19:40,054 --> 00:19:43,222
I just hope that it's enough.
647
00:19:43,349 --> 00:19:44,307
- Christina, you ok?
648
00:19:44,392 --> 00:19:46,434
- Yep.
649
00:19:46,519 --> 00:19:47,435
- Yeah!
650
00:19:47,478 --> 00:19:48,853
Whoo!
651
00:19:48,897 --> 00:19:50,021
Pretty intense, guys.
652
00:19:50,106 --> 00:19:51,689
- Your pace is ok, angela?
653
00:19:51,733 --> 00:19:52,899
- Yes, chef.
- Ok, good.
654
00:19:52,942 --> 00:19:54,275
All right,
time to bring it home.
655
00:19:54,319 --> 00:19:55,985
It's time to start plating.
Two minutes!
656
00:19:56,029 --> 00:19:58,446
- Two minutes!
- Two minutes!
657
00:19:58,531 --> 00:19:59,572
- Oh, my god.
658
00:19:59,657 --> 00:20:01,824
[bleep].
This is crazy.
659
00:20:01,910 --> 00:20:04,577
♪ ♪
660
00:20:04,662 --> 00:20:05,912
- Two minutes now, yes?
661
00:20:05,997 --> 00:20:08,039
- I feel like the white
sauce on the white plate
662
00:20:08,124 --> 00:20:09,916
Wouldn't look
nearly as cool just
663
00:20:10,001 --> 00:20:13,586
Putting it in this little
perfect onion petal.
664
00:20:13,588 --> 00:20:14,837
- Here we go.
665
00:20:14,923 --> 00:20:16,255
You got it?
How's that look?
666
00:20:16,341 --> 00:20:17,590
A little rare?
- Get it together.
667
00:20:17,717 --> 00:20:19,008
Come on, come on.
Mid-rare.
668
00:20:19,093 --> 00:20:21,260
My hands are literally
trembling right now.
669
00:20:21,262 --> 00:20:24,013
And I know that I'm the weakest link in this room.
670
00:20:24,098 --> 00:20:25,640
- So we edit ourselves now.
- Yes.
671
00:20:25,683 --> 00:20:27,767
- We edit ourselves.
- Edit, edit, edit, edit.
672
00:20:27,885 --> 00:20:28,976
- Come on, tidy up your plate.
673
00:20:29,103 --> 00:20:30,686
You can do better
than that, jordan.
674
00:20:30,730 --> 00:20:33,856
60 seconds to go.
675
00:20:33,900 --> 00:20:35,107
- One minute left, guys.
676
00:20:35,235 --> 00:20:36,901
Make sure these
temperatures are perfect.
677
00:20:36,986 --> 00:20:39,153
Chef, it's very raw.
678
00:20:39,239 --> 00:20:39,862
Ok?
679
00:20:39,989 --> 00:20:41,572
It's very blue.
- Ok.
680
00:20:41,616 --> 00:20:42,990
Got it. Yes, chef.
681
00:20:43,117 --> 00:20:44,242
- They're looking at
everything, these judges, ok?
682
00:20:44,327 --> 00:20:45,117
- Ok.
683
00:20:45,161 --> 00:20:46,244
I prefer my sirloin rare.
684
00:20:46,329 --> 00:20:47,870
If it's still
mooing, I'll eat it.
685
00:20:47,914 --> 00:20:50,706
♪ ♪
686
00:20:50,792 --> 00:20:52,124
- Platform's coming, guys.
687
00:20:52,168 --> 00:20:53,626
- We're down to the
final seconds right now,
688
00:20:53,670 --> 00:20:55,253
And I have no option
but to start plating.
689
00:20:55,296 --> 00:20:58,381
- Make sure your
plates are beautiful.
690
00:20:58,424 --> 00:20:59,590
[exhales]
691
00:20:59,634 --> 00:21:01,425
Gorgeous.
692
00:21:01,511 --> 00:21:02,843
Hurry up.
693
00:21:02,929 --> 00:21:04,595
Platform's here,
not waiting for anyone.
694
00:21:04,639 --> 00:21:07,640
Let's go, christina!
695
00:21:07,725 --> 00:21:11,560
- Come on, christina!
696
00:21:11,604 --> 00:21:14,105
- [panting]
697
00:21:14,148 --> 00:21:15,773
- It's not easy.
It's not easy.
698
00:21:15,858 --> 00:21:16,774
Shake it off.
699
00:21:16,818 --> 00:21:18,150
It's not easy.
700
00:21:18,194 --> 00:21:18,943
- Get ready!
701
00:21:19,028 --> 00:21:20,528
The platform's coming, guys!
702
00:21:20,571 --> 00:21:21,779
- The platform's here!
703
00:21:21,864 --> 00:21:23,781
Get it on the platform!
Get it on the platform!
704
00:21:23,866 --> 00:21:25,116
Let's go!
705
00:21:25,201 --> 00:21:26,909
- Jordan,
it's got to go, jordan!
706
00:21:26,995 --> 00:21:27,868
Got to go!
- Oh, my god.
707
00:21:27,996 --> 00:21:29,203
- Gotta go, jordan!
708
00:21:29,289 --> 00:21:31,372
- Jordan, jordan,
here, here, here, here!
709
00:21:31,457 --> 00:21:32,248
Yes!
710
00:21:32,292 --> 00:21:33,708
[cheers and applause]
711
00:21:33,751 --> 00:21:36,127
[laughter]
712
00:21:36,212 --> 00:21:38,379
- Slam dunk, baby!
713
00:21:38,423 --> 00:21:40,089
- Whew!
714
00:21:40,133 --> 00:21:41,382
Air jordan.
715
00:21:41,467 --> 00:21:42,758
- Get ready.
716
00:21:42,844 --> 00:21:43,968
Platform's here.
717
00:21:44,012 --> 00:21:45,428
- The platform is here, guys!
718
00:21:45,513 --> 00:21:46,470
- It's here!
719
00:21:46,597 --> 00:21:47,847
The platform is here!
720
00:21:47,890 --> 00:21:51,100
♪ ♪
721
00:21:51,185 --> 00:21:52,685
- Lauren,
the platform's moving!
722
00:21:52,729 --> 00:21:54,478
It's moving!
723
00:21:54,522 --> 00:22:00,318
♪ ♪
724
00:22:03,865 --> 00:22:05,323
- Lauren,
the platform's moving!
725
00:22:05,366 --> 00:22:06,449
It's moving!
726
00:22:06,534 --> 00:22:13,497
♪ ♪
727
00:22:16,711 --> 00:22:18,294
You get it done?
728
00:22:18,421 --> 00:22:19,795
- Yeah.
729
00:22:19,839 --> 00:22:23,841
My plate wasn't as clean as
I wanted it to be, but ok.
730
00:22:23,885 --> 00:22:31,140
♪ ♪
731
00:22:33,227 --> 00:22:34,685
- Ok.
732
00:22:34,729 --> 00:22:35,728
Well done.
733
00:22:35,813 --> 00:22:36,771
Look at these dishes.
734
00:22:36,814 --> 00:22:38,022
Oh, my goodness me.
735
00:22:38,107 --> 00:22:40,816
From the butcher's
block, straight
736
00:22:40,860 --> 00:22:42,610
Onto that plate in 30 minutes.
737
00:22:42,695 --> 00:22:43,736
That's not easy, is it, right?
738
00:22:43,863 --> 00:22:44,695
- No.
- No.
739
00:22:44,781 --> 00:22:45,988
- Man.
740
00:22:46,032 --> 00:22:48,074
You can tell we are
upping the ante.
741
00:22:48,201 --> 00:22:51,702
Richard, I know you, uh,
were excited in the top,
742
00:22:51,746 --> 00:22:52,745
Grabbed the filet.
743
00:22:52,830 --> 00:22:54,163
- We'll start over here.
744
00:22:54,248 --> 00:22:57,458
We have a pan-roasted
filet with a smoked
745
00:22:57,585 --> 00:22:59,085
Potato mousseline.
746
00:22:59,170 --> 00:23:01,253
- The filet is cooked
really beautifully here.
747
00:23:01,297 --> 00:23:04,465
Potatoes, onion,
steak, horseradish--
748
00:23:04,592 --> 00:23:05,758
Classic pairings.
749
00:23:05,843 --> 00:23:07,134
- This shows great flair.
750
00:23:07,261 --> 00:23:08,552
I love the finesse
of this dish.
751
00:23:08,638 --> 00:23:09,637
It's nice.
752
00:23:09,722 --> 00:23:10,805
It's really nice, indeed.
753
00:23:10,848 --> 00:23:12,056
- All right.
754
00:23:12,183 --> 00:23:14,183
So this chef cut
their filet and did
755
00:23:14,268 --> 00:23:18,646
A stir fry, like a mongolian
beef sort of flavor.
756
00:23:18,731 --> 00:23:20,064
- Listen, I'll be honest.
757
00:23:20,191 --> 00:23:21,482
I'm not used to seeing
such an expensive cut
758
00:23:21,567 --> 00:23:22,817
In a humble dish.
759
00:23:22,902 --> 00:23:25,319
But I love the take of
that mongolian essence.
760
00:23:25,405 --> 00:23:27,822
- I love that the chef had this
bold move to take the filet
761
00:23:27,907 --> 00:23:33,035
And cut it and bring a lot of
flavor to this dish, though.
762
00:23:33,079 --> 00:23:35,746
- Over here,
we have our filet mignon,
763
00:23:35,790 --> 00:23:37,748
Our beef tenderloin
with a parsnip
764
00:23:37,834 --> 00:23:40,459
Puree, a brown
butter garlic sauce.
765
00:23:40,503 --> 00:23:43,963
♪ ♪
766
00:23:44,006 --> 00:23:45,089
- Filet's cooked beautifully.
767
00:23:45,174 --> 00:23:46,424
Nicely seared.
768
00:23:46,467 --> 00:23:48,551
Quite heavy on the garlic,
but the actual hero
769
00:23:48,594 --> 00:23:50,177
Is nailed beautifully.
770
00:23:50,263 --> 00:23:53,848
- This is a mustard crusted
filet with a celery root
771
00:23:53,891 --> 00:23:55,683
Puree and a pepper sauce.
772
00:23:55,768 --> 00:23:58,978
- For me, this dish
definitely lacks cohesiveness.
773
00:23:58,980 --> 00:24:01,230
I'm trying to understand
what the vision is.
774
00:24:01,274 --> 00:24:03,315
- It's got a great sear on
that filet on the outside.
775
00:24:03,401 --> 00:24:04,984
Unfortunately,
the puree is undercooked.
776
00:24:05,027 --> 00:24:06,152
So it's slightly grainy.
777
00:24:06,237 --> 00:24:08,154
I beg all of you
to taste everything
778
00:24:08,239 --> 00:24:09,864
Before you put
it on that plate,
779
00:24:09,991 --> 00:24:12,324
Because the puree
is underwhelming.
780
00:24:12,368 --> 00:24:14,618
- I thought that I nailed that puree.
781
00:24:14,704 --> 00:24:17,329
That was kind of a--
[sighs]
782
00:24:17,415 --> 00:24:18,414
- Shall we?
783
00:24:18,499 --> 00:24:19,540
Middle floor.
784
00:24:19,584 --> 00:24:22,001
So our grab was
the new york strip.
785
00:24:22,086 --> 00:24:23,961
It was butchered beautifully.
786
00:24:24,005 --> 00:24:26,630
- What an opportunity
to really showcase
787
00:24:26,716 --> 00:24:28,674
A beautiful cut of the cow.
788
00:24:28,759 --> 00:24:30,843
- New york strip--
beautifully cooked, finished
789
00:24:30,928 --> 00:24:32,261
With a caramelized onion.
790
00:24:32,305 --> 00:24:34,680
Sort of white onion soubise.
791
00:24:34,724 --> 00:24:35,848
- Wow.
792
00:24:35,933 --> 00:24:38,225
I think some of my
favorite moments
793
00:24:38,269 --> 00:24:40,352
As I enjoy this plate
are really dipping that
794
00:24:40,396 --> 00:24:42,188
New york strip in that soubise.
795
00:24:42,273 --> 00:24:44,356
- I thought it was a ramekin,
and then as I cut into it,
796
00:24:44,400 --> 00:24:45,733
I realized it was an onion cup.
797
00:24:45,860 --> 00:24:47,359
And I wasn't expecting it.
798
00:24:47,403 --> 00:24:48,986
And I think anytime you have,
like, a surprise on a plate,
799
00:24:49,030 --> 00:24:50,279
That's a really good thing.
800
00:24:50,364 --> 00:24:51,572
- Yeah, I love this dish.
801
00:24:51,657 --> 00:24:53,032
It's clever.
802
00:24:53,117 --> 00:24:56,076
This is a roasted
new york strip,
803
00:24:56,162 --> 00:25:00,247
A rockford sauce, finished
with some roasted vegetables.
804
00:25:00,333 --> 00:25:02,666
- The strip itself
is cooked perfectly.
805
00:25:02,752 --> 00:25:06,462
I think that the crushed carrot
is an amazing idea, right?
806
00:25:06,547 --> 00:25:09,048
It shows a progressive way,
how to prepare a vegetable.
807
00:25:09,133 --> 00:25:10,257
- Yeah.
808
00:25:10,301 --> 00:25:12,009
I mean, to me,
the cook on the strip steak
809
00:25:12,094 --> 00:25:14,637
Is really, really perfect.
810
00:25:14,680 --> 00:25:18,682
- This dish is a new york strip
sat on a bed of capellini.
811
00:25:18,809 --> 00:25:24,146
- For me, it feels like
it's lacking togetherness.
812
00:25:24,232 --> 00:25:27,316
- The capellini does not
really work with the steak.
813
00:25:27,401 --> 00:25:29,443
A great shame.
814
00:25:29,529 --> 00:25:30,945
Next one had an issue.
815
00:25:31,030 --> 00:25:32,821
Excuse the presentation.
816
00:25:32,865 --> 00:25:36,116
It was literally thrown
onto the platform.
817
00:25:36,160 --> 00:25:40,120
And brandy-caramelized
pepper sauce.
818
00:25:40,164 --> 00:25:42,039
- Steak's a little
bit underdone for me
819
00:25:42,124 --> 00:25:44,208
And a little light on the salt.
820
00:25:44,293 --> 00:25:47,670
- For me, the sauce is the
best part of this dish,
821
00:25:47,713 --> 00:25:50,965
And the steak needs some
more time in the pan.
822
00:25:51,050 --> 00:25:52,800
- This is all
about the protein.
823
00:25:52,843 --> 00:25:56,136
It's seared beautifully, but
it's just the rush at the end
824
00:25:56,180 --> 00:25:57,805
Is a great shame.
825
00:25:57,807 --> 00:26:00,683
- I'm like, [bleep].
826
00:26:00,726 --> 00:26:03,102
That's not a dish that I'm proud of at all.
827
00:26:03,187 --> 00:26:05,729
- Shall we descend
into the basement?
828
00:26:05,856 --> 00:26:08,107
- I'm not feeling super confident.
829
00:26:08,192 --> 00:26:11,277
I'm just bracing
myself for the worst.
830
00:26:11,320 --> 00:26:13,696
- We ended up with
the sirloin steak.
831
00:26:13,781 --> 00:26:18,033
And first up, we have the
center cut of the sirloin.
832
00:26:18,119 --> 00:26:21,120
This is served with
butternut squash.
833
00:26:21,163 --> 00:26:22,913
- It's shredded so
thinly, it's actually
834
00:26:22,999 --> 00:26:25,165
Gone a little bit dry.
835
00:26:25,251 --> 00:26:26,959
It's lost all its flavor.
836
00:26:27,003 --> 00:26:30,045
- Yeah, the cut lacks a
little bit of confidence.
837
00:26:30,131 --> 00:26:33,173
- Next up, we have
a sort of steak parm.
838
00:26:33,259 --> 00:26:35,134
This is served
over orecchiette.
839
00:26:35,177 --> 00:26:37,678
- I just love the creativity
of this sort of steak parm,
840
00:26:37,763 --> 00:26:39,847
Like a chicken fried steak.
841
00:26:39,849 --> 00:26:42,266
Yeah, it's actually delicious.
842
00:26:42,351 --> 00:26:44,935
- Yeah, for me, I think
this is such a smart way
843
00:26:45,062 --> 00:26:48,480
To bring life to
a cut that's generally
844
00:26:48,566 --> 00:26:50,024
Pretty tough to cook with.
845
00:26:50,109 --> 00:26:52,151
Really smart to pound that
out and bread it and fry it.
846
00:26:52,236 --> 00:26:54,570
- I mean, chicken
fried steak parm?
847
00:26:54,697 --> 00:26:55,946
I'm here for it.
848
00:26:56,032 --> 00:26:59,199
- Next up,
we have a roast sirloin.
849
00:26:59,243 --> 00:27:02,703
Served this with a red wine
sauce and a brown
850
00:27:02,747 --> 00:27:04,413
Butter asparagus.
851
00:27:04,498 --> 00:27:06,165
- I know it's a little bit rare.
852
00:27:06,208 --> 00:27:09,251
I just hope that my
plating, the flavors
853
00:27:09,295 --> 00:27:11,045
Are going to help carry my dish.
854
00:27:11,130 --> 00:27:12,254
- Yeah.
855
00:27:12,298 --> 00:27:14,548
Visually, it looks--
it looks beautiful.
856
00:27:14,634 --> 00:27:18,302
You dig underneath, and
sadly, the beef is way under.
857
00:27:18,346 --> 00:27:21,305
I'd expect a filet to
be cooked like that, not
858
00:27:21,390 --> 00:27:24,558
The eye of the sirloin tip.
859
00:27:24,602 --> 00:27:25,643
It's such a shame.
860
00:27:25,686 --> 00:27:26,852
- The asparagus are delicious.
861
00:27:26,896 --> 00:27:27,853
That's the best
part on the plate.
862
00:27:27,897 --> 00:27:30,189
The meat is undercooked.
863
00:27:30,274 --> 00:27:31,607
- All right,
well done, all of you.
864
00:27:31,734 --> 00:27:32,691
Well done.
865
00:27:32,735 --> 00:27:34,193
Have a chat amongst yourselves.
866
00:27:34,236 --> 00:27:35,819
Give us a few moments, please.
867
00:27:35,905 --> 00:27:37,821
- Damn.
- That was hard.
868
00:27:37,940 --> 00:27:38,947
Really hard.
- Yeah.
869
00:27:39,033 --> 00:27:40,074
- Should we start
with the filet?
870
00:27:40,117 --> 00:27:41,617
- Yeah.
- Top floor.
871
00:27:41,702 --> 00:27:43,035
- Sure.
872
00:27:43,120 --> 00:27:44,370
- I just love that one
with the smokiness.
873
00:27:44,413 --> 00:27:46,246
- I love that the chef
smoked the potatoes.
874
00:27:46,290 --> 00:27:47,247
- Sure.
875
00:27:47,249 --> 00:27:48,040
- And sometimes
that's a gimmick.
876
00:27:48,167 --> 00:27:49,541
- Yeah.
877
00:27:49,669 --> 00:27:51,251
- But this time, it really
served the flavor of the dish.
878
00:27:51,295 --> 00:27:54,421
- That celery root
dip, that grainy dip--
879
00:27:54,507 --> 00:27:55,964
Celery root corn.
880
00:27:55,966 --> 00:27:58,175
- It was colorful and bland,
which is an odd combination.
881
00:27:58,260 --> 00:28:00,135
Usually, when you see so
many colors on a dish,
882
00:28:00,179 --> 00:28:01,970
You're going to get all of
these different flavors.
883
00:28:02,098 --> 00:28:05,099
- I was a little, like,
out of sorts today.
884
00:28:05,142 --> 00:28:07,393
Like, I was thrown
off up there today.
885
00:28:07,436 --> 00:28:09,144
- And my floor,
new york strip--
886
00:28:09,230 --> 00:28:12,272
I was blown away
with that onion
887
00:28:12,316 --> 00:28:13,857
Soubise, the onion puree.
888
00:28:13,901 --> 00:28:15,901
- It was an interesting
choice in plating.
889
00:28:15,986 --> 00:28:17,194
- That's why I like it.
890
00:28:17,279 --> 00:28:19,029
Out of the box with the
onion cup-- something
891
00:28:19,115 --> 00:28:20,072
I've never seen before.
- It looks fun, you know?
892
00:28:20,116 --> 00:28:21,365
- It was fun.
893
00:28:21,409 --> 00:28:22,950
- I think you're going
to have top dish, though.
894
00:28:22,993 --> 00:28:24,702
I believe you have top dish.
- I will cry.
895
00:28:24,787 --> 00:28:25,703
- You're gonna cry?
896
00:28:25,788 --> 00:28:26,954
- I will absolutely cry.
897
00:28:27,039 --> 00:28:29,039
My sensitivity is
my strength, man.
898
00:28:29,125 --> 00:28:30,624
- All the steaks were
cooked beautifully.
899
00:28:30,710 --> 00:28:32,501
But one had to do it twice.
900
00:28:32,586 --> 00:28:33,836
- Twice?
901
00:28:33,879 --> 00:28:34,962
- He got to the platform
late and literally
902
00:28:35,005 --> 00:28:36,588
Threw the dish on top of that.
903
00:28:36,632 --> 00:28:38,799
The peppercorn sauce
was ok, but the plate
904
00:28:38,843 --> 00:28:39,758
Was a mess, right?
- Very much so.
905
00:28:39,844 --> 00:28:41,093
- Yes.
906
00:28:41,137 --> 00:28:42,511
- Right now,
I'm just, like, frustrated
907
00:28:42,513 --> 00:28:43,929
With myself,
because I'm like, bro,
908
00:28:43,931 --> 00:28:45,222
You could do better than that.
909
00:28:45,307 --> 00:28:46,890
Like--
910
00:28:46,934 --> 00:28:49,101
- At basement,
the chicken fried steak--
911
00:28:49,145 --> 00:28:50,811
It looked ugly,
but it was delicious.
912
00:28:50,855 --> 00:28:53,981
- But the other dish with
the asparagus was not cooked,
913
00:28:54,024 --> 00:28:55,315
Really.
- It was raw.
914
00:28:55,401 --> 00:28:56,358
It was raw.
915
00:28:56,444 --> 00:28:57,735
- Unfortunately not.
- Best dishes.
916
00:28:57,778 --> 00:28:58,986
Come on.
917
00:28:59,029 --> 00:29:01,864
- The best dish was the
filet with the smoked
918
00:29:01,949 --> 00:29:03,407
Potato mousseline.
919
00:29:03,534 --> 00:29:07,453
- And mine was the new york
strip with the onion sauce.
920
00:29:07,580 --> 00:29:08,954
- I did like it.
921
00:29:08,956 --> 00:29:10,497
It's sort of like a cute,
like-- oh, it's adorable.
922
00:29:10,583 --> 00:29:12,291
- When you tasted that onion
soubise, wasn't it lovely?
923
00:29:12,334 --> 00:29:13,959
- But we're talking
about best dish-- like,
924
00:29:14,003 --> 00:29:15,544
Maybe one of the best dishes.
The best dish?
925
00:29:15,629 --> 00:29:16,962
- Yes.
926
00:29:17,006 --> 00:29:18,255
You've just been
on the top floor.
927
00:29:18,340 --> 00:29:21,341
- Where this chef utilized
top floor techniques,
928
00:29:21,385 --> 00:29:24,428
Has the little electric
smoker, made a mousseline.
929
00:29:24,472 --> 00:29:28,891
- The hero was the filet
mignon, not the mousseline.
930
00:29:28,934 --> 00:29:30,184
- Which was cooked perfectly.
931
00:29:30,269 --> 00:29:31,018
That was flavor.
932
00:29:31,103 --> 00:29:32,519
You wouldn't eat that again?
933
00:29:32,605 --> 00:29:34,062
- 100% creativity.
934
00:29:34,106 --> 00:29:36,774
I thought that the chef
utilized that steak
935
00:29:36,817 --> 00:29:39,359
To the best of their ability.
936
00:29:39,403 --> 00:29:40,811
- Ready?
- Yes.
937
00:29:40,863 --> 00:29:41,820
- Let's go.
938
00:29:41,864 --> 00:29:43,447
- [sighs] they're coming.
939
00:29:43,574 --> 00:29:44,490
- Oh, my god.
940
00:29:44,575 --> 00:29:46,492
I'm, like, quaking.
941
00:29:46,577 --> 00:29:47,409
[exhales]
942
00:29:47,453 --> 00:29:48,744
- Wow.
943
00:29:48,829 --> 00:29:52,039
These debates don't get any
easier, let me tell you.
944
00:29:52,124 --> 00:29:55,709
But it came down to
the finer details.
945
00:29:55,753 --> 00:29:57,711
The winning dish today was--
946
00:29:57,755 --> 00:30:01,799
♪ ♪
947
00:30:01,884 --> 00:30:03,675
The new york strip
with the onions.
948
00:30:03,761 --> 00:30:05,177
Well done, gabi.
949
00:30:05,346 --> 00:30:06,011
- Ah!
950
00:30:06,096 --> 00:30:07,095
- Well done.
951
00:30:07,139 --> 00:30:09,598
- [laughs]
I won a steak challenge?
952
00:30:09,683 --> 00:30:10,557
- Good job.
953
00:30:10,643 --> 00:30:13,435
- Oh, my god!
954
00:30:13,479 --> 00:30:14,436
Oh, my god!
955
00:30:14,480 --> 00:30:15,771
I won top dish!
956
00:30:15,856 --> 00:30:18,857
[laughs] I don't cook steak.
957
00:30:18,901 --> 00:30:20,943
I'm a plant-based chef!
958
00:30:20,986 --> 00:30:22,820
Oh, it's so cool!
959
00:30:22,905 --> 00:30:23,862
- Right, team ramsay.
960
00:30:23,948 --> 00:30:25,447
You are all safe.
961
00:30:25,533 --> 00:30:27,616
Head to the lounge,
put your feet up.
962
00:30:27,660 --> 00:30:29,284
And next time we see
you, we'll be cooking
963
00:30:29,370 --> 00:30:30,619
In that top-flight kitchen.
964
00:30:30,704 --> 00:30:31,829
Well done, gabi.
Great job.
965
00:30:31,872 --> 00:30:32,746
- Thank you, chef.
- Chris--
966
00:30:32,832 --> 00:30:33,956
- Thank you.
967
00:30:34,074 --> 00:30:35,457
- --Well done on the
butchering today.
968
00:30:35,501 --> 00:30:36,542
Really well done.
- Thank you, chef.
969
00:30:36,627 --> 00:30:41,171
Thank you, chef.
970
00:30:41,215 --> 00:30:41,839
- Whoo!
971
00:30:41,924 --> 00:30:44,842
[cheers and applause]
972
00:30:44,885 --> 00:30:47,344
- Yeah, gabi!
Gabi! Gabi!
973
00:30:47,388 --> 00:30:50,764
[together]
gabi! Gabi! Gabi!
974
00:30:50,850 --> 00:30:52,724
- Ok, richard and
nyesha, tough one.
975
00:30:52,852 --> 00:30:54,601
Each of you have
to now nominate
976
00:30:54,687 --> 00:30:59,398
A member of your team to head
into that dreaded elimination.
977
00:30:59,483 --> 00:31:01,149
Richard, I'm going
to start with you.
978
00:31:01,193 --> 00:31:05,237
Please, who we put into
elimination and why?
979
00:31:05,322 --> 00:31:09,366
- [sighs]
the person going in today is--
980
00:31:09,451 --> 00:31:13,579
♪ ♪
981
00:31:13,622 --> 00:31:15,789
Lauren.
982
00:31:15,875 --> 00:31:16,707
Just didn't come
together today.
983
00:31:16,750 --> 00:31:18,125
I think you know that.
984
00:31:18,168 --> 00:31:20,586
And I have confidence
and faith that you can
985
00:31:20,671 --> 00:31:21,712
Come out of this elimination.
986
00:31:21,839 --> 00:31:23,255
- Thank you, chef.
987
00:31:23,340 --> 00:31:26,249
- Nyesha, please, tough
choice-- three good dishes,
988
00:31:26,260 --> 00:31:28,552
But who are you going to
put into the elimination
989
00:31:28,596 --> 00:31:29,636
To face lauren?
990
00:31:29,722 --> 00:31:31,263
- [sighs] wow.
991
00:31:31,307 --> 00:31:33,015
The person that
I'm going to choose
992
00:31:33,100 --> 00:31:36,727
To go in to the
elimination cook, the chef
993
00:31:36,770 --> 00:31:38,353
Is going to take lauren out.
994
00:31:38,397 --> 00:31:40,314
♪ ♪
995
00:31:43,986 --> 00:31:45,986
- The person that I'm
going to choose to go
996
00:31:46,030 --> 00:31:48,822
In to the elimination cook--
997
00:31:48,866 --> 00:31:50,699
The chef is going
to take lauren out.
998
00:31:50,784 --> 00:31:53,994
♪ ♪
999
00:31:53,996 --> 00:31:58,040
It's going to be chef mada.
1000
00:31:58,125 --> 00:31:58,874
- I'm ready.
1001
00:31:59,001 --> 00:32:00,250
- I know you are.
1002
00:32:00,294 --> 00:32:02,753
You go in there, and you
do what you need to do.
1003
00:32:02,838 --> 00:32:04,212
- Yes, chef.
- Wow.
1004
00:32:04,256 --> 00:32:04,963
Ok.
1005
00:32:05,090 --> 00:32:06,089
Listen up.
1006
00:32:06,133 --> 00:32:08,425
Lauren, mada,
for today's cookoff,
1007
00:32:08,510 --> 00:32:13,055
We are leaving the turf,
and we're heading to the surf
1008
00:32:13,098 --> 00:32:16,558
With a shellfish showdown.
1009
00:32:16,644 --> 00:32:19,144
And the good news is,
you've got 25 minutes
1010
00:32:19,188 --> 00:32:20,729
To keep yourself
in the competition
1011
00:32:20,773 --> 00:32:23,014
And cook an amazing dish.
1012
00:32:23,067 --> 00:32:25,776
Now, do not
underestimate shellfish.
1013
00:32:25,861 --> 00:32:27,986
There are no margins for error.
1014
00:32:28,030 --> 00:32:29,613
Got it?
Both: Yes, chef.
1015
00:32:29,657 --> 00:32:30,614
- Head to the elevator.
1016
00:32:30,658 --> 00:32:32,491
I'll see you shortly.
1017
00:32:32,576 --> 00:32:33,575
- You got it, lauren.
1018
00:32:33,619 --> 00:32:34,618
Let's go.
1019
00:32:34,703 --> 00:32:36,870
- Stay focused, mada.
1020
00:32:36,997 --> 00:32:39,748
- See you shortly.
1021
00:32:39,792 --> 00:32:40,666
- What's this?
1022
00:32:40,709 --> 00:32:42,584
[cheers and applause]
1023
00:32:42,628 --> 00:32:43,919
- Let's go.
1024
00:32:43,963 --> 00:32:45,379
I've been performing under pressure
1025
00:32:45,422 --> 00:32:47,089
My whole life, whether it
was basketball or wrestling.
1026
00:32:47,174 --> 00:32:49,091
I know lauren's a great chef, but I feel
1027
00:32:49,134 --> 00:32:51,760
Mentally, I have that edge.
1028
00:32:51,887 --> 00:32:53,845
♪ ♪
1029
00:32:53,889 --> 00:32:55,681
- Hey, chef.
1030
00:32:55,766 --> 00:32:56,848
Oh, we startin', babies.
1031
00:32:56,934 --> 00:32:58,558
- Oh, my god, look at mada.
1032
00:32:58,560 --> 00:32:59,977
- Oh, damn, he's serious.
1033
00:33:00,062 --> 00:33:03,146
Mada versus lauren--
battle of the cucumbers.
1034
00:33:03,232 --> 00:33:05,357
Both of these two are cool under pressure.
1035
00:33:05,401 --> 00:33:08,068
This is going to be a
tight race, for sure.
1036
00:33:08,103 --> 00:33:09,736
- Lauren, you've been in
this situation before.
1037
00:33:09,780 --> 00:33:12,447
So you've got the psychological
advantage over this one.
1038
00:33:12,574 --> 00:33:13,949
- Yes, chef.
1039
00:33:14,076 --> 00:33:15,409
- Wish each other the best
of luck, and line up, please.
1040
00:33:15,494 --> 00:33:17,369
Let's go.
- Let's do this, lauren.
1041
00:33:17,454 --> 00:33:18,412
- Let's go.
1042
00:33:18,497 --> 00:33:20,956
- Mada is, like,
6'5", 300 pounds?
1043
00:33:21,041 --> 00:33:22,457
This guy is like a brick wall.
1044
00:33:22,543 --> 00:33:24,001
But body-check me.
1045
00:33:24,128 --> 00:33:26,878
I'm going to come for you.
1046
00:33:26,922 --> 00:33:28,046
- Stand by, guys.
1047
00:33:28,132 --> 00:33:32,884
On your mark, get set, go!
1048
00:33:32,928 --> 00:33:34,553
[all shouting]
1049
00:33:34,596 --> 00:33:35,721
- Yes!
1050
00:33:35,764 --> 00:33:36,722
- Lobster tail.
1051
00:33:36,765 --> 00:33:38,056
Wow, great grab.
1052
00:33:38,100 --> 00:33:40,392
- I'm like a fricking
eagle, just looking.
1053
00:33:40,436 --> 00:33:43,395
I see those giant, beautiful tiger prawns.
1054
00:33:43,522 --> 00:33:45,313
I'm like, that's
going to be mine.
1055
00:33:45,399 --> 00:33:49,026
- There's some corn there, some
olives, posada, some chilies.
1056
00:33:49,028 --> 00:33:50,944
- I see coconut milk.
Grab that.
1057
00:33:51,030 --> 00:33:53,280
I've got some lime. I've got some chili.
1058
00:33:53,365 --> 00:33:55,949
Maybe I should go like
a thai-inspired dish.
1059
00:33:56,035 --> 00:33:57,951
- Basmati rice there as well.
1060
00:33:57,953 --> 00:34:00,162
- I see some ginger
and lemongrass.
1061
00:34:00,205 --> 00:34:01,321
Yes, yes.
1062
00:34:01,373 --> 00:34:04,291
I know I can wow the judges with it.
1063
00:34:04,376 --> 00:34:05,917
- That's a big lobster tail.
1064
00:34:06,003 --> 00:34:07,419
- That's a bad daddy.
1065
00:34:07,463 --> 00:34:08,295
- Right.
1066
00:34:08,380 --> 00:34:09,671
That was a fast grab, lobster.
1067
00:34:09,757 --> 00:34:11,089
- Mm-hmm.
- I love the grab.
1068
00:34:11,175 --> 00:34:12,841
I love the passion you
bring to this competition.
1069
00:34:12,968 --> 00:34:14,384
Where are we going
with this dish?
1070
00:34:14,428 --> 00:34:15,594
- I'm going to poach it
in a yuzu butter sauce.
1071
00:34:15,721 --> 00:34:17,095
- Got you.
1072
00:34:17,139 --> 00:34:18,263
- And then I'm going to
make, like, a fresh mango
1073
00:34:18,307 --> 00:34:19,765
Salad that goes under.
1074
00:34:19,850 --> 00:34:22,934
And then I'm going to drizzle
this coconut lime broth
1075
00:34:22,978 --> 00:34:24,644
And bring in some heat
with these chilies.
1076
00:34:24,730 --> 00:34:25,687
- Love that idea.
1077
00:34:25,731 --> 00:34:26,646
Three minutes gone, yes?
1078
00:34:26,732 --> 00:34:27,981
22 minutes to go.
1079
00:34:28,108 --> 00:34:29,566
Right, young man, you can move.
1080
00:34:29,651 --> 00:34:30,692
- Yes, yes.
1081
00:34:30,736 --> 00:34:31,818
- It's a shame you're here.
1082
00:34:31,862 --> 00:34:32,819
However, how do
you get yourself
1083
00:34:32,863 --> 00:34:33,862
Out of this elimination?
1084
00:34:33,989 --> 00:34:35,113
Where do we go with this dish?
1085
00:34:35,157 --> 00:34:36,782
- Asian-inspired,
thai-inspired.
1086
00:34:36,825 --> 00:34:38,191
I'm making a beautiful
glaze for it.
1087
00:34:38,243 --> 00:34:40,702
It's going to be sweet,
spicy, acidic, umami.
1088
00:34:40,788 --> 00:34:42,412
- The cook on the prawn--
how you going to do that?
1089
00:34:42,498 --> 00:34:44,247
- I'm going to season
it first, and then I'm
1090
00:34:44,333 --> 00:34:45,791
Going to sauté it in a pan.
1091
00:34:45,834 --> 00:34:48,710
I got these giant tiger prawns the size of my hand.
1092
00:34:48,796 --> 00:34:50,253
And my hands are frickin' huge.
1093
00:34:50,297 --> 00:34:51,713
- Yeah, it's not the
kind of prawn that
1094
00:34:51,715 --> 00:34:52,714
Needs a really strong sear.
1095
00:34:52,716 --> 00:34:53,965
- Yeah.
1096
00:34:54,051 --> 00:34:55,217
- It's almost like
you're bathing it.
1097
00:34:55,260 --> 00:34:56,426
- Yeah, because they're big.
1098
00:34:56,428 --> 00:34:57,219
- They are very big.
1099
00:34:57,262 --> 00:34:59,054
- They're big, yeah.
1100
00:34:59,098 --> 00:35:01,223
- 20 minutes to go.
1101
00:35:01,308 --> 00:35:01,890
- Yes!
1102
00:35:01,975 --> 00:35:03,433
That's what I need!
1103
00:35:03,519 --> 00:35:04,518
- Good.
1104
00:35:04,561 --> 00:35:05,727
Don't leave it too
long before you
1105
00:35:05,771 --> 00:35:07,187
Start poaching that lobster.
1106
00:35:07,231 --> 00:35:08,355
- Yes, I'm getting that
poaching liquid on there
1107
00:35:08,440 --> 00:35:09,564
Right now, chef.
1108
00:35:09,650 --> 00:35:10,690
- You got this, baby.
1109
00:35:10,776 --> 00:35:12,818
- Lobster, tough to get right.
1110
00:35:12,903 --> 00:35:15,821
And poaching is a
very, very risky game.
1111
00:35:15,864 --> 00:35:17,155
- Yes, chef.
1112
00:35:17,241 --> 00:35:18,865
- There's no medium rare with seafood.
1113
00:35:18,992 --> 00:35:23,036
Either it's cooked to
perfection, or it's not.
1114
00:35:23,122 --> 00:35:23,870
Oh, my gosh.
1115
00:35:23,997 --> 00:35:25,038
That's yummy.
1116
00:35:25,124 --> 00:35:27,749
I like that.
1117
00:35:27,793 --> 00:35:29,084
- Almost there.
1118
00:35:29,128 --> 00:35:30,418
- Don't be scared to use
the chili flakes, mada.
1119
00:35:30,462 --> 00:35:31,586
- Yeah.
1120
00:35:31,713 --> 00:35:32,838
Yeah, that's what I
was about to put on.
1121
00:35:32,881 --> 00:35:34,089
- Mada, what are you doing?
1122
00:35:34,133 --> 00:35:36,716
I just-- I can't
conceptualize this dish.
1123
00:35:36,760 --> 00:35:38,176
- Come on, mada.
1124
00:35:38,220 --> 00:35:39,302
- Just get it done.
1125
00:35:39,388 --> 00:35:42,139
- What's-- where's
the rest of his dish?
1126
00:35:42,266 --> 00:35:43,974
- I think that burner
is not on, though, mada.
1127
00:35:44,017 --> 00:35:45,267
- Yep.
Ok.
1128
00:35:45,352 --> 00:35:46,017
Got it.
1129
00:35:46,061 --> 00:35:47,519
- Get that pan cranked.
1130
00:35:47,604 --> 00:35:50,480
- Mada, you're not looking
too good right now, my boy.
1131
00:35:50,524 --> 00:35:52,149
Come on.
1132
00:35:52,234 --> 00:35:53,775
- I think that lobster is done.
1133
00:35:53,819 --> 00:35:56,903
I check my lobster tail, and
I'm going to pull it off,
1134
00:35:56,989 --> 00:35:58,071
And I'm going to let it rest.
1135
00:35:58,115 --> 00:35:59,406
- Right.
1136
00:35:59,491 --> 00:36:01,158
Start thinking, lauren,
about that beautiful plate.
1137
00:36:01,201 --> 00:36:02,576
How are we going to
elevate those colors?
1138
00:36:02,661 --> 00:36:04,411
Really bring it together,
let that lobster
1139
00:36:04,454 --> 00:36:05,704
Cool all the way down first
before we start slicing it,
1140
00:36:05,789 --> 00:36:06,746
Ok?
- Yes, chef.
1141
00:36:06,832 --> 00:36:08,165
- Yeah.
1142
00:36:08,292 --> 00:36:11,501
- I wonder if there's
chili oil over there.
1143
00:36:11,545 --> 00:36:12,794
Chipotle?
No.
1144
00:36:12,880 --> 00:36:13,879
- No, no.
- Yeah, yeah, chipotle.
1145
00:36:13,964 --> 00:36:15,088
- Yeah.
[laughter]
1146
00:36:15,132 --> 00:36:16,798
- Nope.
Not [bleep] that.
1147
00:36:16,842 --> 00:36:17,883
- Chipotle goes
great with that!
1148
00:36:17,968 --> 00:36:18,967
- Yeah, lauren,
grab the chipotle!
1149
00:36:19,011 --> 00:36:20,427
- No!
- [bleep]
1150
00:36:20,429 --> 00:36:21,219
[laughter]
1151
00:36:21,263 --> 00:36:24,014
You just shut your mouth.
1152
00:36:24,099 --> 00:36:25,682
- Watch that flame, mada.
1153
00:36:25,767 --> 00:36:26,933
- He's got to flip it, dude.
1154
00:36:26,977 --> 00:36:27,976
He's gonna overcook 'em.
1155
00:36:28,103 --> 00:36:30,353
Bro, check your shrimp!
1156
00:36:30,439 --> 00:36:31,271
- Flip the shrimp!
1157
00:36:31,398 --> 00:36:33,440
- It's about the shrimp, dude!
1158
00:36:33,525 --> 00:36:35,233
- Eight minutes to go, yes?
1159
00:36:35,277 --> 00:36:36,943
You want a nice
color on them, right?
1160
00:36:36,987 --> 00:36:38,820
But you don't want them
brown too much, right?
1161
00:36:38,864 --> 00:36:40,155
- Yes, chef.
1162
00:36:40,240 --> 00:36:41,948
- Get that rice nice
and crispy now, yeah?
1163
00:36:41,992 --> 00:36:44,701
- I'm kind of starting to
panic, because I thought
1164
00:36:44,828 --> 00:36:46,411
I had plenty more
time, so I have
1165
00:36:46,496 --> 00:36:49,664
To up the pace to make sure
my dish comes out perfect.
1166
00:36:49,750 --> 00:36:50,707
- Come on, lauren.
1167
00:36:50,792 --> 00:36:52,083
There's a lot riding on this.
1168
00:36:52,169 --> 00:36:54,252
- We're trying to get
out that basement, mada.
1169
00:36:54,379 --> 00:36:56,880
- Watch your rice,
mada, don't burn it!
1170
00:36:56,965 --> 00:36:58,590
- Mada, [bleep] the rice!
1171
00:36:58,592 --> 00:36:59,591
Flip the shrimp!
1172
00:36:59,593 --> 00:37:00,884
[laughter]
1173
00:37:00,969 --> 00:37:02,552
They are looking like
they're overcooking.
1174
00:37:02,596 --> 00:37:04,596
Like, they've been in there
for, like, five minutes!
1175
00:37:04,640 --> 00:37:06,223
Flip your prawns, dude!
1176
00:37:06,266 --> 00:37:07,807
- Mada, don't overcook it!
- For what?
1177
00:37:07,851 --> 00:37:08,975
The rice?
- No, the fish.
1178
00:37:08,977 --> 00:37:10,393
The shrimp.
- No, the shrimp.
1179
00:37:10,437 --> 00:37:11,645
- The shrimp.
Yeah, those look great.
1180
00:37:11,730 --> 00:37:12,896
I would turn that off.
1181
00:37:12,940 --> 00:37:14,439
They'll cook in that hot pan.
1182
00:37:14,524 --> 00:37:15,982
- We're down to the
last five minutes.
1183
00:37:16,109 --> 00:37:17,817
- We're coming down
to the wire here.
1184
00:37:17,819 --> 00:37:18,777
- Stay focused.
1185
00:37:18,820 --> 00:37:20,111
Stay focused.
1186
00:37:20,197 --> 00:37:21,529
Remember, you got to
cut that lobster, yeah?
1187
00:37:21,573 --> 00:37:22,822
- Heard.
1188
00:37:22,908 --> 00:37:23,990
I'm going to cut
into this lobster,
1189
00:37:24,117 --> 00:37:25,700
Because I want to
plate it as a half.
1190
00:37:25,786 --> 00:37:27,285
Ooh!
1191
00:37:27,329 --> 00:37:28,453
- Damn, look at that beauty!
- She's beautiful.
1192
00:37:28,538 --> 00:37:29,579
- That looks beautiful!
1193
00:37:29,623 --> 00:37:31,498
- She is beautiful, baby!
1194
00:37:31,541 --> 00:37:34,501
As I cut into it--
1195
00:37:34,544 --> 00:37:36,127
[bleep]
1196
00:37:36,213 --> 00:37:37,504
--My heart drops.
1197
00:37:37,547 --> 00:37:39,172
- What's happening?
What's happening?
1198
00:37:39,216 --> 00:37:40,382
What's happening?
1199
00:37:40,467 --> 00:37:41,883
- She's not done.
1200
00:37:41,969 --> 00:37:44,636
[together]
ohh!
1201
00:37:44,721 --> 00:37:45,720
- Lookit.
1202
00:37:45,764 --> 00:37:46,846
It's raw, bro.
1203
00:37:46,932 --> 00:37:47,806
- Oh, lauren.
1204
00:37:47,849 --> 00:37:48,932
Oh, girl.
1205
00:37:48,976 --> 00:37:50,350
- Four minutes to go!
1206
00:37:50,435 --> 00:37:52,227
Two minutes from now, we're
going to start plating!
1207
00:37:52,271 --> 00:37:54,771
- I don't know if there's
enough time for me to finish
1208
00:37:54,815 --> 00:37:56,314
Cooking this lobster.
- Oh, no.
1209
00:37:56,441 --> 00:37:57,357
- Mm-hmm.
1210
00:37:57,442 --> 00:37:58,483
- [bleep].
1211
00:37:58,568 --> 00:37:59,567
Chef.
- Look at me.
1212
00:37:59,653 --> 00:38:00,610
Get it in there.
1213
00:38:00,696 --> 00:38:02,779
You've got no choice.
1214
00:38:02,864 --> 00:38:05,198
- All I can do is pray.
1215
00:38:12,040 --> 00:38:13,707
- Two minutes to go, yes?
1216
00:38:13,750 --> 00:38:15,583
Start plating, guys.
1217
00:38:15,585 --> 00:38:16,876
- [bleep] no.
1218
00:38:16,962 --> 00:38:18,295
- I didn't know you
took it out so early.
1219
00:38:18,380 --> 00:38:21,840
- I didn't think I did, chef.
1220
00:38:21,925 --> 00:38:23,800
I am just praying
that this lobster
1221
00:38:23,885 --> 00:38:27,929
Tail will be cooked by the
time the judges get here.
1222
00:38:27,973 --> 00:38:29,014
- Make sure your plate's clean.
1223
00:38:29,099 --> 00:38:30,473
Make sure it looks
nice and sexy.
1224
00:38:30,517 --> 00:38:31,599
Let's go.
1225
00:38:31,643 --> 00:38:33,143
- 30 seconds to go, guys.
1226
00:38:33,186 --> 00:38:34,811
- Lauren, you've got to get
some lobster on there, please.
1227
00:38:34,855 --> 00:38:39,232
- Get that greenery on there.
1228
00:38:39,276 --> 00:38:40,775
- I got scallions.
- Come on, lauren.
1229
00:38:40,861 --> 00:38:41,860
You got this!
1230
00:38:41,862 --> 00:38:48,533
- 10, 9, 8, 7, 6, 5, 4--
1231
00:38:48,577 --> 00:38:50,452
- Ok!
Ok! Ok! Ok!
1232
00:38:50,537 --> 00:38:51,703
- --3, 2, 1.
1233
00:38:51,830 --> 00:38:52,871
- And stop!
1234
00:38:52,914 --> 00:38:54,706
Hands in the air.
1235
00:38:54,750 --> 00:38:55,832
- Nice job!
1236
00:38:55,917 --> 00:38:56,958
- Good job!
1237
00:38:57,002 --> 00:38:58,293
You're ok, lauren.
- Well done.
1238
00:38:58,337 --> 00:38:59,461
Well done.
1239
00:38:59,588 --> 00:39:00,837
Mada, how are you feeling?
1240
00:39:00,881 --> 00:39:04,466
- That time went by fast.
1241
00:39:04,509 --> 00:39:06,301
- Wow.
1242
00:39:06,428 --> 00:39:08,261
What a cook.
1243
00:39:08,421 --> 00:39:10,096
Should we start with
this one here first?
1244
00:39:10,098 --> 00:39:13,058
It's a sort of classic
take on a prawn stir fry,
1245
00:39:13,143 --> 00:39:16,436
Lightly dusted, pan-fried,
bringing that fried rice
1246
00:39:16,480 --> 00:39:18,521
Together at the end.
1247
00:39:18,565 --> 00:39:20,690
- Um, you know,
visually, it doesn't
1248
00:39:20,734 --> 00:39:21,983
Look like a fine dining dish.
1249
00:39:22,027 --> 00:39:25,236
This one eats a
little bit salty.
1250
00:39:25,322 --> 00:39:27,238
That being said,
the prawns themselves
1251
00:39:27,324 --> 00:39:28,898
Are really, really tasty.
1252
00:39:28,909 --> 00:39:30,325
They're glazed
really, really nice,
1253
00:39:30,369 --> 00:39:31,826
And they're cooked nicely.
1254
00:39:31,870 --> 00:39:33,411
- This looks a little
more minimalistic.
1255
00:39:33,497 --> 00:39:35,830
But for me, I really
appreciate the amount
1256
00:39:35,874 --> 00:39:37,832
Of caramelization
on the seafood--
1257
00:39:37,876 --> 00:39:39,376
Really soft and tender.
1258
00:39:39,419 --> 00:39:43,463
And the fried rice is bringing
a ton of depth of flavor.
1259
00:39:45,133 --> 00:39:48,093
- Next one-- this is
a yuzu butter-poached
1260
00:39:48,095 --> 00:39:51,304
Lobster with a coconut
broth, finished
1261
00:39:51,390 --> 00:39:54,432
With a really fragrant salsa.
1262
00:39:54,518 --> 00:39:57,852
- This is a beautiful,
elegant approach to a lobster.
1263
00:39:57,854 --> 00:39:59,020
I really appreciate
the brightness
1264
00:39:59,106 --> 00:40:00,647
Coming from the mango salsa.
1265
00:40:00,774 --> 00:40:05,110
However, when I get to the
lobster, it's undercooked.
1266
00:40:05,153 --> 00:40:08,113
It needed a few more seconds
in the pan, it looks like.
1267
00:40:08,156 --> 00:40:11,116
- The lobster's right on
the edge of being cooked.
1268
00:40:11,201 --> 00:40:12,700
You know, usually,
with the coconut milk,
1269
00:40:12,828 --> 00:40:14,702
You want maybe a
little bit of soy,
1270
00:40:14,830 --> 00:40:17,080
Just to bring a little
bit more saltiness
1271
00:40:17,124 --> 00:40:19,165
To the tropical fruit salsa.
1272
00:40:19,251 --> 00:40:23,211
And I love this composition
and idea of flavors.
1273
00:40:23,296 --> 00:40:27,173
- One, sadly, has cooked
for the very last time.
1274
00:40:27,259 --> 00:40:29,134
Nyesha, I'm going
to start with you.
1275
00:40:29,261 --> 00:40:31,302
Which dish will
you be eliminating?
1276
00:40:31,388 --> 00:40:35,974
Is it the lobster or
the prawns, please?
1277
00:40:36,017 --> 00:40:37,809
- The dish I will be
eliminating today--
1278
00:40:37,811 --> 00:40:41,146
♪ ♪
1279
00:40:41,231 --> 00:40:44,149
Will be the lobster.
1280
00:40:44,234 --> 00:40:48,194
- Richard, please,
same question.
1281
00:40:48,238 --> 00:40:50,530
- The dish that I'm
eliminating is--
1282
00:40:50,574 --> 00:40:53,700
♪ ♪
1283
00:40:53,743 --> 00:40:57,370
The lobster.
1284
00:40:57,372 --> 00:41:01,166
- That dish belongs to lauren.
1285
00:41:01,251 --> 00:41:03,751
Lauren, I'm really
sorry, but you won't
1286
00:41:03,837 --> 00:41:06,296
Become a next level chef.
1287
00:41:06,381 --> 00:41:09,007
Listen, young lady, you're
going out on a gallant effort,
1288
00:41:09,134 --> 00:41:10,592
Let me tell you.
1289
00:41:10,677 --> 00:41:13,386
I think the underlining factor
with this dish-- it was just
1290
00:41:13,430 --> 00:41:16,514
Missing 90 seconds' cook time.
1291
00:41:16,600 --> 00:41:18,641
But well done.
1292
00:41:18,727 --> 00:41:21,561
- I'm just so grateful
that I had this experience
1293
00:41:21,646 --> 00:41:22,437
Here with you all.
1294
00:41:22,481 --> 00:41:23,813
So thank you.
1295
00:41:23,857 --> 00:41:26,691
- You were literally the
jet engine of team blaze,
1296
00:41:26,735 --> 00:41:29,360
And I'm going to miss
your energy and spirit.
1297
00:41:29,404 --> 00:41:30,820
And I know everyone will here.
1298
00:41:30,864 --> 00:41:32,697
- Say goodbye to
your fellow chefs
1299
00:41:32,782 --> 00:41:33,990
And head to the
elevator, please.
1300
00:41:34,034 --> 00:41:35,450
- Thank you, chef.
- Thank you.
1301
00:41:35,452 --> 00:41:36,451
- Goodbye.
1302
00:41:36,453 --> 00:41:37,911
- You killed it.
1303
00:41:37,996 --> 00:41:39,954
- Obviously,
I'm disappointed that I'm
1304
00:41:40,040 --> 00:41:41,998
Not the next level chef.
1305
00:41:43,877 --> 00:41:45,293
- I don't want to go.
1306
00:41:45,378 --> 00:41:48,463
I just want, like, 15,000
more cooks with gordon ramsay.
1307
00:41:48,507 --> 00:41:53,968
[applause]
1308
00:41:54,054 --> 00:41:56,346
Oh, man.
1309
00:41:56,473 --> 00:41:57,680
- Mada, well done.
1310
00:41:57,766 --> 00:41:58,973
- Thank you, chef.
1311
00:41:59,017 --> 00:42:00,600
Appreciate it.
- I'm proud of you.
1312
00:42:00,685 --> 00:42:02,602
You promised me that you were
going to make it back to team
1313
00:42:02,687 --> 00:42:03,603
Arrington, and you succeeded.
1314
00:42:03,688 --> 00:42:04,562
- Thank you, chef.
1315
00:42:04,648 --> 00:42:05,605
We're back.
1316
00:42:05,649 --> 00:42:06,981
Oh, my god.
1317
00:42:07,067 --> 00:42:08,149
I'm just on top of the world right now.
1318
00:42:08,235 --> 00:42:10,109
Lauren brought
her a-game today.
1319
00:42:10,195 --> 00:42:12,779
So to take down
somebody like that, man,
1320
00:42:12,864 --> 00:42:14,113
I'm proud of myself.
1321
00:42:14,157 --> 00:42:15,823
- I promise you now,
things will only
1322
00:42:15,867 --> 00:42:17,700
Get tougher from here on in.
1323
00:42:17,827 --> 00:42:18,826
Understood?
1324
00:42:18,870 --> 00:42:19,827
[together]
yes, chef.
1325
00:42:19,913 --> 00:42:21,746
- All of you, get some rest.
1326
00:42:21,831 --> 00:42:25,917
Because next time, you'll
be out of the frying pan
1327
00:42:25,961 --> 00:42:29,379
And into the fire.
1328
00:42:29,381 --> 00:42:30,129
Good night.
1329
00:42:30,131 --> 00:42:32,090
- [chuckling]
1330
00:42:32,175 --> 00:42:33,675
- Good job, mada.
1331
00:42:33,760 --> 00:42:37,295
♪ ♪
1332
00:42:37,305 --> 00:42:39,847
- Next time on "next level chef"--
1333
00:42:39,975 --> 00:42:44,227
- [chanting in native language]
1334
00:42:44,271 --> 00:42:46,354
- You're going to cook something that we've never,
1335
00:42:46,398 --> 00:42:50,066
Ever done on "next level chef."
1336
00:42:50,151 --> 00:42:51,693
- I've always
wanted to do this!
1337
00:42:51,778 --> 00:42:52,986
Whoo!
1338
00:42:53,071 --> 00:42:54,404
I keep opening this thing thinking
1339
00:42:54,447 --> 00:42:55,822
Some miracle is going to happen,
1340
00:42:55,865 --> 00:42:58,908
And it's the same
soggy-ass focaccia.
1341
00:42:58,994 --> 00:43:01,661
I'm getting the blowtorch.
1342
00:43:01,746 --> 00:43:02,996
- You, stop, down.
1343
00:43:03,081 --> 00:43:04,455
That's his [bleep] dough.
1344
00:43:04,583 --> 00:43:05,415
- Oh, [bleep].
1345
00:43:05,500 --> 00:43:07,000
- Damn!
1346
00:43:07,085 --> 00:43:08,334
- If jordan goes home,
it's going to be on me.
1347
00:43:08,461 --> 00:43:10,295
[bleep].
95016
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