Original subtitles

- Previously on "next level chef"...

- Lauren, the platform is moving!

It's moving! - [bleep]

- Lauren, I have confidence that you can

Come out of this elimination.

- Thank you, chef.

- This chef is going to take lauren out--

Chef mada.

- I'm ready.

- Go! Let's go, baby.

Yeah, baby.

The dish that I'm eliminating is the lobster.

- Lauren.

[applause]

- Man.

- And tonight...

- You're gonna cook something that we've never, ever done--

Pizza!

- [chanting in maori]

- My pizza is not cooking fast enough.

I'm getting the blowtorch.

- You, stop, down.

That's his [bleep] dough. - [bleep]

If jordan goes home, it's gonna be on me.

- Damn!

[knives shinging]

[dramatic rock music]

[elevator dings]

♪ ♪

[timer ringing]

♪ ♪

[dramatic music]

- Whoo!

- Welcome back.

- Yes, chef. - Whoo!

- Oh, man.

Feeling good? All: Yes, chef.

- And so you should.

Team ramsay, we are back on top.

We are looking down on nyesha arrington

And richard blais.

Do you have any idea how happy that makes me feel?

All: Yes, chef. - Good.

I need another one today to keep you guys up there.

- I'm so happy that we're on the top floor.

But I can't lie, I feel like this thing is cursed.

Any team that goes up there goes to elimination

And they go home.

[tense music]

- Ari.

Focus, focus, just focus.

- Wendy.

- Alexandra.

The platform moving!

It's moving! - Damn.

- Lauren.

- I can't go back to elimination.

- Team arrington, how we feeling?

- Great, chef. - Great, chef.

- Love it. - Let's go.

- Mada, you promised me that you'd make it

Back to team arrington.

You held that up.

You are like a gladiator.

- Yeah. - [laughs]

I was hoping to see, like, a haka dance out of you.

- I got that for you. I promise you that.

- You do the haka? - Oh, yeah.

You really want it? - Yes.

- Yeah! - Go, mada!

- [chanting in maori]

[cheers and applause]

- Whoa.

- Do you guys have chills?

That was incredible.

- Right, von, your turn. Let's go.

What have you got?

[laughter]

No, that's not in my wheelhouse.

[laughs]

- Okay, team blais, our team is getting smaller,

But our talent is getting stronger.

Today is the day that we stare down the haka

And we take down nyesha and gordon.

All: Yes, chef.

- Now, today is gonna be tough.

Here's why.

You're gonna cook something that we've never,

Ever done on "next level chef"--

[suspenseful music]

♪ ♪

Pizza!

- Whoo!

[applause]

- Okay, and everyone knows your classic pizzas.

You have your margherita to your pepperoni and cheese.

- But nowadays chefs from around the world

Are getting very creative, from the toppings

To how you cook that crust.

- In my pizza restaurants, our slogan is pizza without rules.

And guess what?

One of our best sellers is

A delicious sweet corn and chorizo pizza.

It is absolutely phenomenal.

Now, you'll have 25 minutes to create

A next level stunning pizza.

Excited? - Yeah.

- Good.

Team ramsay, head to the elevator.

I'll see you shortly. - Well done.

- Come on. - Let's go.

- It's a trap up there.

- Whoo! - Whoo!

[dramatic rock music]

♪ ♪

[cheering]

- [indistinct]

- Let's get it! - Let's get it, bro.

Let's get it. Let's get it.

At the top. I'm back at the top, baby.

- Let's go. - Whoo!

Look at these. - Ooh, we got the pizza oven.

- Hey, we got pizza stones in our ovens, too, guys.

- Yeah. - The top level,

Everybody keeps getting eliminated, but not today.

- We're gonna stay in the top level.

We're gonna change the whole game.

[elevator dings]

[hydraulics whirring]

- Game time.

- Top dish out of our kitchen. Let's go.

- We have to. - Whoo!

Let's go! - Let's go.

Let's go.

[dramatic rock music]

- All right, everyone, let's do this.

- Whoo! - Oh, yeah.

- Yeah, baby.

- Some people be like, ah, ooh, the basement sucks.

And I'm just like, the best pizzas

Come from, like, the hole-in-the-walls of new york.

Nobody goes to fine dining and get a pizza.

- We got two pizza ovens.

- I've never used one of those.

- No, I haven't, either.

- We have some form of pizza oven.

I don't know if they work.

I don't know how long they've been alive.

These things might be older than me.

This is gonna be tough.

[elevator dings]

- Chef's here. - Yeah!

Let's do this!

- Let's go, team blais.

Okay, it's our time today, and it's our time on this season.

- Yes, baby. - Yes, finally.

- Okay. - We're going all the way.

[tense music]

[cheering]

[laughter]

- You feeling good? - Yeah.

- No, definitely not.

- Let's go. [cheers and applause]

Let's go, everybody.

Let's go. Let's go.

Well, how are we feeling? - Good, chef.

- Great, chef. - Okay, pizza.

What's the secret behind a great pizza?

- The crust. - Crust. Thank you.

Be smart. When you grab that dough,

Don't grab a dough you don't understand.

Let's go. Come on.

- Next level pizza, let's go.

I love weird pizza.

I'm a florida boy.

Seafood's right up my alley.

That's exactly where my brain is going right now.

[dramatic music]

- The platform's moving.

Go! Come on, guys.

Look at that.

- Shrimp, beautiful.

I'm at the platform first. I see shrimp.

This is exactly what I needed.

- New york. - Wow, good.

- Move, move, move.

- Grab, grab, grab.

Ground veal. Let's go.

- I haven't had veal on a pizza,

But I need to give the mentors the best dish possible.

I just need the right dough.

I'm looking for cheese, and I can't find cheese

Anywhere on the platform.

But I see a beautiful new york strip steak,

So I grab that.

Potato.

Potatoes go hand-in-hand with steak.

So I see potato dough, I'm grabbing it.

Oh, there's barbecue already.

- Grab, grab. It's going, guys.

It's going.

You got our dough, yes? - Give me that.

I'll grab that. Yes!

Go, go, go, yes.

- Okay. - Whew.

Oh, my god. - [bleep].

I'm realizing I picked up biscuit dough.

Like, [bleep], man.

[bleep]

Biscuit dough is not gonna rise right.

This can just screw up the whole cook.

[suspenseful music]

- Go!

Sauce, dough, cheese, garnish, protein.

- I'm trying to find my protein.

All I see is chicken nuggets or squid.

- Grab a protein, build around it.

- I don't know how squid is on a pizza.

- Grab a protein. Hurry up.

- I'm going with chicken nuggets.

I'm gonna elevate them.

- Sauce, cheese.

- I see the non-yeast dough right in front of me.

- Grab a protein.

- Von snatches it out of my way.

- Come on. Ten seconds, guys.

Ten seconds.

- Next thing I see, focaccia.

It takes like 40 minutes just to make a whole focaccia.

- Grab. Grab, guys. Grab.

- But at this moment, I have to take it.

♪ ♪

- Grab, guys. Grab.

- Go time.

Okay, protein and a dough.

Cauliflower dough, spinach dough.

- There are three lamb's tongue

Just on this platter, staring at me.

Lamb tongue? - Lamb tongue up here.

- Has anyone heard of a lamb tongue pizza?

Because I haven't.

- Everyone's got a protein?

- I didn't see anything but the squid.

Oh, great.

So I grabbed that.

- Make sure you get a dough.

- The charcoal dough caught my eye

'cause I like the color of it.

- If you can grab it, it's yours.

- Now. Now what?

I have no idea what the [bleep] is going on in here.

- I got freaking lamb tongue.

Are you kidding me?

[tense music]

- Okay, guys, 25 minutes to go, yes?

One perfect pizza.

- Come on, y'all. Let's go.

- What'd you grab? - I got truffle oil--

- A tomato and half an onion.

- A tomato, a onion, cilantro.

I'm--oh, oh.

- Okay, good. - And another onion.

I'm gonna make a barbecue jerk pizza.

I'm feeling good.

I don't have a cheese, but I can pull this off.

- Jordan, what'd you grab?

- We got some beautiful shrimp right here,

Some new york style dough.

We're gonna do a nice white sauce with the shrimp.

- So you're gonna do, like,

A really nice white béchamel? - Yes.

- Great grab with the dough, by the way.

- Absolutely. Thank you, chef.

- Right, chris, what'd you grab dough-wise?

- I have the biscuit dough.

I know this one's probably gonna puff up.

- Why'd you go for the biscuit dough?

- I--I totally mistaked it, chef.

- Bloody hell.

Very little aeration in that. It's very dense.

So get it nice and thin, okay? - Yes, chef.

I'm gonna focus on my key ingredients,

Which is a beautiful marinara.

So it's gonna make the veal pop.

I'm not gonna go home over pizza dough.

[dramatic music]

- I'm in the middle kitchen.

I'm supposed to get a decent protein.

- Mada, talk to me. What'd you grab?

Chicken nuggets in the middle level.

- Yes. Chicken nuggets.

I have chicken nuggets right now.

That's even worse than pineapple.

I'm gonna elevate these chicken nuggets.

- Okay. - I'm gonna chop them up.

I'm gonna spice them up.

I'm gonna give them a nice crunch

Because they're, like, soft right now.

Like, thin slices, a little bit of spice,

A little bit of something, a little bit of oomph.

I've made a big mistake.

My entire livelihood on "next level chef"

Depends on how am I gonna elevate

These little soggy, dry, nasty chicken nuggets.

[bleep]

- Chef von? - Yes, chef.

- What'd you grab?

- Some clams, a little bit of white wine.

- Nice. Are we going white pizza?

- Yes, I'm gonna make me a nice béchamel.

I'm gonna go with my play on kind of like

A clam scampi pizza, chef.

- Oh, we love to see it.

- Clams, the béchamel sauce.

I'm being real with you, top dish today.

- So you grabbed the no-yeast dough.

Was that intentional? - Yes.

- Nice. We love that.

- Yes, chef. - Man with the plan.

- Yes, chef. - Smart.

Christina, are you familiar,

Coming from new jersey, with pizza?

- My first job was at a pizza place.

So I've done it a lot.

I worked with, like, a 70-year-old man.

[laughs] mimi--shout out to mimi.

- Oh, mimi, we love you.

So lots of knowledge, right?

- Yeah, I made the doughs.

I did everything.

- Talk to me about your direction.

- Okay, so I have a bunch of greek ingredients.

I'm gonna do some kind of kalamata olive pizza

With a tomato sauce.

- How are we using the pork? - The pork,

I'm not sure if I want to, like,

Cook it crispy and sprinkle it.

- You want to create that perfect bite, right?

- Right.

- Make sure you cool that sauce down.

- Yeah. - Okay, chef?

- I knew the ingredients that I was grabbing were

Going to work out great flavor-wise.

It's just a matter of this damn focaccia bread.

I'm just praying that it's going to cook.

Just fighting for that top dish.

That's it.

- Okay, angela. - Hey, chef.

- You're already up to something creative.

- Yes, I'm making a creamy tomato

And roasted pepper sauce. - Okay.

- And then I have a charcoal dough.

- So charcoal dough, which I really, really like

Because it almost reminds me of squid ink,

And you have squid. - Yes.

- How are you gonna cook the squid?

- I'm gonna fry them. - Yes.

Okay, I love this. Okay.

- It's an interesting pizza for me.

I'm not a pizza maker, but today I am.

I think I'm gonna call my pizza the little mermaid.

The dough that I grabbed was charcoal.

That's ursula.

Then my squid can be the little crab dude, sebastian.

And my sauce was red like ariel's hair.

So I had a lot of colors going on.

I'm like, oh, my god. It's so cute.

- Okay, nicole, let's get into it.

- I got lamb tongue.

I don't really know what it is.

Is it lean, meaty?

- You can slice it, or you can kind of pull it.

- Bleh.

- So just slice it right across, right?

So you would just go kind of just chick, chick,

Chick, chick, chick.

All of it is edible.

And now you have something that could look

Like pepperoni on a pizza.

- Ooh, yeah.

- I would taste one, okay?

- No, no, no, no, no, no, no, no, no.

[quirky music]

Ugh.

- Okay. - Not gonna lie--

Not the biggest fan of that taste.

- You got things that you need, so keep going.

- Thank you, chef. - Lamb tongue.

Who does that on a pizza?

It's like if aliens landed on our planet,

And they were just like, what do you eat?

"oh, we eat pizza made of lamb's tongue.

Follow us this way." you'd leave.

[suspenseful music]

- So ten minutes gone.

15 minutes to go. - Come on, y'all.

Let's go. Let's go. - Go team.

[hydraulics whirring]

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

Let's get some more ingredients

And really enhance your pizzas.

One basket only, guys. - Oh, [bleep].

I need something that's gonna make this dish pop.

I see avocados.

I can make a beautiful avocado mousse.

Let's turn this into a mexican pizza.

- Pickles, brussels, peas, corn.

Oh, my god.

How am I going to incorporate any of this into my pizza?

Carrots.

The only thing left I see is broccolini.

I'm grabbing it.

Broccolini it is. - What'd you grab?

- Broccolini, chef. - Nice.

- Platform's on the move again, guys.

We have some polarizing ingredients on this platform.

- Mid-round drop right now, and I see some pickles--

- Make sure you're happy with it.

- That can add a different element and acidity

And brightness for my chicken nugget pizza.

I never thought I would ever say that in my life.

- Take the entire basket to round out your dish, guys.

- I see some peas.

I'm like, bam, give me those.

It's a humble pizza elevated to von's standards.

- The platform's here.

You got to grab one ingredient off the platform

To enhance your pizza.

- I saw purple cauliflower, and I knew that wasn't

Gonna go with my pizza.

And so my next best option were brussels sprouts.

- Polarizing ingredient.

They're all polarizing.

- Lamb tongue and brussels sprouts.

Does this even make sense?

- You got to grab something, right?

You got something?

- Cauliflower. - Got it.

Okay, you got to incorporate that.

- Purple cauliflower.

Maybe the ursula theme got too much into my head,

But purple cauliflower it is.

- All right, the dough itself is a canvas

For all these colors and flavors that you have.

So this is what you just grabbed,

The purple cauliflower? - Yeah.

- Shave it almost like parmesan in a pan

So you have these little purple crumbles, right?

- It's gonna come out beautiful.

- Yes, it is. No one's going home today.

- No, chef.

- They can put us in the basement.

They can give us the worst ingredients,

But they can't keep us down here.

- That's right. They cannot keep us down here.

- No way.

- You cook a lot of healthy food, don't you?

- Yes.

- You have these beautiful brussels sprouts.

So you have these outside leaves that, if you just blanch

Them in some boiling water for a couple of seconds,

You know what I mean? - Mm-hmm.

If I'm the first person to make a lamb's tongue pizza

In the world, I feel like I should get,

Like, a guinness world record.

But I'm just hoping that after that first bite

That they don't spit it out.

- Is the blaisment on fire?

- Yeah, it smells like it.

What is that?

[tense music]

- Don't forget about your chicken nuggets.

- Yes, chef.

Deep frying chicken nuggets-- risky.

But I'm hoping with a little bit of time in the fryer,

At least I can just brighten them up

And bring some life to them before I put 'em on my pizza.

I'm gonna be famous for this.

Yo, chicken nuggy pizza.

You gonna ask me for that recipe.

- Okay, guys, we are halfway, yes?

- Yes, chef.

- Yes, chef. - Quick.

Quick fire with that shrimp. We don't overcook.

Literally 30 seconds.

Don't forget, you got to cook for 90 seconds on your pizza.

- Yes, chef. - Okay?

Right, how are we doing, young man?

- My rainbow chow with mushrooms.

My veal is caramelized. - Delicious.

So its face is done.

Ground veal's on top. - Yes, chef.

- Yeah?

And then get familiar with your dough

Because this is a tough dough.

- This is where I'm going, chef.

- I want that board spotless as well, okay?

- Oh, yay, bubbles.

- Ten minutes to go, yes?

Get lots of semolina flour underneath that, okay?

- Yes, chef.

- And then get your paddle on the side ready to go.

- Yes, chef. - Because once you shake that,

Then it goes straight on there, okay?

[tense music]

- Come on, y'all. Let's go. - Let's go.

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

- There's a lot going on right now in my head.

I need to make sure this biscuit dough rises.

I cannot screw this up.

This dough has to be epic.

- Come here, you. Stop.

Right now, stop, stop. Down.

That's his [bleep] dough. - Oh, [bleep].

- Look at me. Look at me.

Focus.

- I grabbed the [bleep] wrong dough.

- You, there's your dough there.

Focus right now.

- [bleep].

If jordan goes home because I overworked his dough,

It's gonna be on me.

I didn't realize that. Dude, I'm sorry, dawg.

- [bleep]

Damn! Ahh!

[dramatic music]

- Dough's already worked. Big, deep breath.

Look at me. Don't [bleep] the bed.

You're the hero. - Let's do it, chef.

- I'm here for you. - Let's do it.

- Okay? - I'm very sorry, jordan.

That was my bad, dude. - Focus.

- Yes, chef. - It's gone.

Let's move on. - Yes, chef.

- Let's not waste time, what hasn't happened.

- Yes, chef. - Focus.

Get familiar with the dough, please.

- Yes, chef. [bleep].

- I got to let that go.

He worked at so much that it was tough,

That I wasn't even able to stretch it out.

So I literally have one shot to get this dough right,

Or my pizza's no-go.

Got to let it go.

- Ten minutes, guys.

Make these concepts come to life.

Chef von, what's this for?

- I'm gonna do a little bit of pickled chilies.

- Pickled chilies? - Yes, chef.

- Pickled chilies, he says.

Okay, don't work that dough too much, okay?

The more you manipulate it, the more tight

It's gonna get, right?

- I am so frustrated 'cause I picked

This [bleep] dough to work with.

- Let it just rest for like a minute, right,

Just so it doesn't get too tight.

And it's gonna fight you otherwise,

You know what I mean? - Yes.

I have to get this focaccia dough into the oven pronto.

Otherwise, it's just not going to cook.

- Just over five minutes left.

We got to start thinking about cooking this dough.

- I only really know one way of rolling out this pizza dough.

I'm gonna do what I've seen every master pizza maker do,

And I'm gonna get that puppy spinning in the air.

[lively italian music]

- Yeah.

You've done this before.

- I've always wanted to do this.

- Oh, my gosh, nicole.

- Do I look cool?

- Well, it looks cool.

It looks cool, and I think it's thin enough, right?

So that's perfect. Look at that.

Really, really nice.

- I think I'm ready to just pop her in the oven.

- Make sure that it's not raw.

That's my concern over there.

Okay, yeah.

- Okay, cook, little guy.

- Dude, you got a big pizza.

You got to make sure that gets in the oven.

- Heard, chef. Right now.

- Don't sacrifice the visual for the fact

That the dough's got to get cooked.

I tell you, that's gonna be the quickest way

To the elimination is cutting into that dough

And it's raw. - Yes, chef.

- Let's go.

We got to pick up the pace.

- Chef, do you recommend I do this part cooked?

- I do. Follow your instincts.

When you cook like that, it's exciting to see

You come to life.

[tense music]

- Usually I, like, blow under it.

- Ooh.

It looks pretty wet.

How we doing, mada? - Great, chef.

I was so nervous about these chicken nuggets.

But honestly, the fact that I'm elevating chicken nuggets

Just goes to show, like, I'm a next level chef.

♪ ♪

- What are you doing?

- I have my dough right here, chef.

- Okay, good, but you need to start assembling that one.

- Right now I'm trying to just put myself back together.

I need to make sure this biscuit dough puffs right.

Then I can add in all my ingredients.

When they try my pizza, it's gonna be one of the best.

- Get that sauce on there, please.

Go on. Get it on there quickly.

Let's go.

They're gonna take 90 seconds to cook.

2:45 to go.

Pizzas should be in. Let's go.

Come on. - Right now, chef.

Going in right now.

- Please. Let's go.

♪ ♪

- Let's go, baby.

- Okay, let's go.

There's a [bleep] load on there.

You going in the oven there? - Yes, chef.

- Not too early, jordan. - Nope.

- It's gonna be tight.

All of--look at me.

It's gonna come down to the wire, okay?

So be smart.

Cook with your eyes now.

Don't open that door.

We need the temp in there.

Don't serve me raw pizza.

Platform's moving!

- Finish our plates now. - All right, guys.

- Grab that pizza, and get it on the platter.

- Yes, chef. - Let's go.

90 seconds. Let's go.

Okay.

Okay, let's go.

Let's go.

- My pizza looks so different.

And I don't even know if people even would order that.

But it didn't look burnt, so that's a good sign.

- One minute left-- only 60 seconds.

- Guys, keep up the intensity.

Looking great, chef.

- Thank you, chef.

- My pizza is not cooking fast enough in this pizza oven.

I keep freaking opening this thing,

Thinking some miracle is gonna happen,

And it's the same soggy-ass focaccia

That it was 30 seconds ago.

I'm getting the blowtorch.

- Guys, start dressing.

Come on, guys.

Platform waits for no one.

Perfect pizzas.

Let's go, mada.

Nice. Great color.

- That looks beautiful.

[dramatic music]

- Okay, we are here, guys.

The platform is here.

Ten seconds.

5angela, zach, less than ten seconds.

Zach, come on, dude.

Dude, let's go. Four--

- Come on, zach. - Three, two, one.

Just in time.

- Nice shot, you guys.

♪ ♪

- Platform's here, guys.

- There's no more time.

- Come on.

Guys, come on.

- I might not make the platform.

- Hurry up! Christina, let's go.

- I have, like, these huge boys I'm working with in my kitchen

That I have to work around.

♪ ♪

Going in the--ahh.

Going-- man, watch out, watch out.

- Let's go. Let's go.

- Hurry up. - Let's go. Get it up!

- Get those plates up! Platform is here.

Let's go! - I'm going, man.

Watch out. - Come on.

- Let's go. Get it up.

- Yes, you got it up there.

- [sighs] - come on, man.

- [bleep]

I don't ever want to do that again.

I want to place it down nicely every single time.

[dramatic music]

- Platform's here. Let's go.

Go, go, go, go.

- Let's go. Come on!

- Seve, six, five, four,

Three, two, one.

- Come on, y'all! Gabi, go!

- Let's go!

Let's go!

- Wow, that was insane.

- Oh, my god.

[bleep]. That was close.

- Brother, I'm really sorry, man.

- Dude. - I did not mean it.

That was--I swear to god, dude.

- It's okay, bro. - I swear to god.

Look at me. Look at me.

- It happens, bro.

I know that wasn't sabotage. You're good.

Hey, we're a team, dawg.

[tense music]

♪ ♪

- Ooh.

- Wow. Okay.

Wow.

Should we go to the middle, nyesha?

Oh, dear.

What happened there?

Were you playing frisbee with the pizza?

- Yeah, I mean, this one,

It barely made it on the platform.

This is a euro-inspired pizza on focaccia dough.

The chef also grabbed pork as their protein.

- Visually, I mean, it makes sense now that

The chef almost missed the platform.

The toppings are on more one side

Of the pizza than the other,

And the dough is a little too fluffy.

- The focaccia bread is unforgiving.

And so how do you make that focaccia a little bit thinner?

It's virtually impossible.

It's down to the beginning of the grab,

So I can't stress how important those grabs are.

- I have this immunity pin, but I don't

Want to use it on my pizza.

So the fact that this is a possibility

Just feels terrible.

- Next up, we have a clam scampi pizza

With brown butter mushrooms and fresh peas.

The chef chose the no-yeast dough.

- In traditional italian lexicon,

You don't combine cheese and clams maybe.

In this case, cheese and clams is delicious.

- Yeah, I think really smart idea.

The beautiful pickled chilies sort of bring

A natural, nice levity to this pizza.

- It's the sauce that brings it together on this one.

It's those tiny little moments of magic really help

Uplift a very cheap pizza.

Love it.

- Next up, we have a chicken nuggets pizza.

This is served with a sun-dried tomato sauce.

[suspenseful music]

- Where do we go with a nugget?

They're very hard because they've been cooked twice.

They're not good.

- Keeping it on the fast food tip,

I'm gonna need a super-size cola

To sort of wash it down because it eats really, really dry.

- I thought I had this in the bag.

You know what?

In chef ramsay's words, it's just a shame.

- Should we go to the basement? Richard, please.

- Let's do it. Come on down.

Okay, we have a crispy squid, red pepper,

And ricotta pizza on a charcoal dough.

- It's a little bit chewy.

Rolling that out a little bit more

Would really highlight and showcase

Those ingredients on top.

- The dough is a little bit spongy,

And that texture is kind of fighting

With the crispiness of the calamari.

- What a shame.

- This is marinated salmon with a cauliflower dough.

- I really love this salmon and the white sauce.

The sauce supports the sort of lighter protein.

- Yeah, I mean, wolfgang puck built

A career off of salmon pizza.

So you know that that's gonna work.

- Smart grab. - Yeah.

Last dish from the basement,

We have a spinach dough with lamb's tongue,

Olives, brussels sprouts, and chilies.

- Tough one, that one-- lamb's tongue on a pizza.

[tense music]

♪ ♪

The actual flavors are good.

It's lovely, the way that acidity from the olives

Matches the tongue and the puree underneath.

And one of the first crusts that's got

The right depth and thickness.

- Yeah, I've got to say, one of the highlights of this pizza

Is really that lamb's tongue.

And nothing's really overpowering.

- It's a good one.

- I can't believe they have so many good things

To say about this pizza.

- Shall we move to the top floor?

Okay.

This is a new york-style dough

With a shrimp and shellfish béchamel

And then a little touch of broccolini.

- Mine is super out of the box,

And the last thing team ramsay needs is to be

In the basement again.

We need every advantage that we can get.

- Yeah, another great example of the shellfish

And cheese works really, really well.

But to me, it's the broccolini that

Gives it this bitterness that really works with this dish.

- I love this pizza.

I love the sort of effervescence of the shellfish

And just the lift-- really good job.

We said earlier, pizza with no rules.

And this one is exactly in that bracket.

- Whoo! Let's go. I knew it.

Chris, you almost messed me up, man, but you didn't.

Let's go.

- This one is a duck breast with pickled sliced pear

On a sourdough base.

- Really great grab, duck and pears,

Which work really, really well together.

To me, it is missing, like, that one other ingredient--

Goat's cheese, blue cheese, something to really tie it in.

- This is a new york strip on a potato dough base

And then sweet corn, second grab.

It's a no-cheese pizza.

- The barbecue sauce is really smart

To use with this new york strip,

And the corn makes sense.

Just missing a few key ingredients

To bring this to life.

- Finally,

This one is a biscuit-based dough with ground veal.

It's stacked with sweet corn, tomato base underneath.

- It's a little bit mexican pizza, tostada-ish.

For so many ingredients that are on it,

I'm surprised how much it lacks depth of flavor.

The dough is a little undercooked as well.

And that biscuit dough is tough to handle.

That's why usually you don't see it in pizzas.

- Yeah, it's a shame because this one had

The makings of something delicious,

Especially with that ground veal.

But when you try to stick that on top of a biscuit base,

It was a little bit overloaded.

- The competition is really hard right now.

Just grabbing that biscuit dough, it was horrible.

Tom brady said it best--

To be a champion, you're not born a champion.

You got to go through these struggles to be number one.

- Whilst this challenge sounds the easiest

In your wheelhouse, it's proven to be

One of the most difficult.

Have a chat amongst yourselves.

Give us a moment. Thank you.

[tense music]

- What are we doing?

- Let's start with the basement, shall we?

Can we talk about the lamb's tongue?

Delicious.

- Lamb's tongue and cream cheese and olives.

When you eat it, it comes together.

- Yeah, that could have been trouble, but it worked out.

- It's so hard.

- Can we talk about your chicken nuggets

On that middle floor?

- Here's the emoji of the day.

- Who takes nuggets on the middle floor for a grab?

- Man, and the golden rule is

If you really don't know what to do with it,

Chop the hell out of it.

- I should have cut them up small

And tossed them in that sauce, bro.

- My favorite was the clam.

- Clam scampi. - That was delicious.

- Yeah, really delicious.

- One of my top three of the day.

- Definitely.

- [laughs]

- Clams. - Till today.

- The pizza that didn't quite make it to the platform

Was terrible.

My dough was, sadly, undercooked.

- The platform's here.

You have zero time, right?

- Yeah, it's a shame.

- I made a bad judgment call in not precooking that focaccia.

- I loved the shrimp and white sauce pizza

From the top floor.

- As much as it pains me, gordon, so did I.

- No, it was delicious.

And the beautiful char on the broccolini was really nice.

- Mm-hmm. - Yeah.

- Oh, dear. The biscuit base.

That thing was so overloaded.

There was nothing cohesive about that.

This thing was all over the place.

Shall we?

- [bleep]

[suspenseful music]

- Right, let's start off with the good news.

There was definitely a clear best pizza

From each floor today.

One of these three stood out above the rest

For its creativity, and will keep their team safe

And head straight into that top flight kitchen

Next time around.

The winning pizza of the night...

♪ ♪

Was the lamb's tongue.

[cheering]

- Good job, girl. Yeah.

- It was the courageous effort that got you the win.

This could have gone wrong in so many ways, but it didn't.

And you absolutely nailed it.

Well done.

- You've got to be joking.

They chose lamb tongue pizza

As their favorite pizza of the day?

This is so crazy!

Yeah!

- Okay, team blais, you're safe.

That means you cooked your way out of the basement again.

- Back to the top, baby.

- Back to the top.

- For now, you can kick your feet up and go

Head on over to the lounge. I'll see you soon.

- Thank you so much. Thank you.

- Good job, nicole.

- Well done.

- All right!

[cheering]

Lamb tongue.

What the heck?

Pizza party tonight. - Nice job.

- Now for the difficult part.

Gordon, nyesha, each of you have to nominate one person

To head into the elimination.

- The person I'm sending into the elimination

Because I know they can absolutely

Win it for the team...

Chris.

- [bleep]

This stupid biscuit dough got to me.

But I'm a fighter.

I mean, I fought my whole life to be here today.

I'm gonna fight again.

- Don't let me down up there.

Okay? - I won't chef.

- Nyesha?

- Two of you needed more work today.

[suspenseful music]

The person that I'm going to put into that elimination is...

♪ ♪

[suspenseful music]

- The person that I'm going to put into that elimination is...

♪ ♪

Christina.

You almost didn't make that platform today.

You have that immunity pin on your apron,

And you can risk going home tonight.

And your other option is to play that immunity pin,

In which case that leaves von or mada that

Would go in in your place.

- I would be crazy to be sent home

With an immunity pin still on my apron.

I know I have faith in my-- my guys over here.

- What is your decision?

- I'm--I'm giving you my immunity pin.

[tense music]

♪ ♪

I just have to do what's best for me,

And there's no other option

But to use that immunity pin today.

- I'm down to three chefs on my team.

Honestly, guys, I can't risk losing another one.

Mada, you went up in that elimination cook,

And you fought your way out last time.

You kept your promise coming back to team arrington.

You fired us up with that haka,

And I know you can do it again.

- Yes, chef.

Oh, man, in the elimination again.

You know, I knew christina had to do what she had to do.

This is the situation I'm in, and I'm gonna get out of it.

- Okay, chris, mada,

You both have one more opportunity to save yourselves

In this competition.

For today's cookoff, you'll both be

Cooking another italian-american classic,

A perfect parm.

- Let's go.

- Whether it's chicken or veal or even eggplant,

A parm is the ultimate comfort food.

Okay, all of you, head to the elevator.

I'll see you on the top floor. - Come on, bro.

You got this. - Thank you, chef.

- Let's go, mada.

Do the basics well. - Let's go.

Jordan, look after him, yes?

- You got this. - Good luck.

♪ ♪

- Chris's face was shocked.

- I think chris is terrified after that haka this morning.

I know I would be.

[up-tempo music]

- Whoo. - Let's go. Let's go. Let's go.

- Man, I'm ready to go.

I don't care who's in front of me.

Gordon ramsay could be in that kitchen.

I'm taking him out.

I'm the elimination slayer.

- Let's go, guys.

- Mada is a little bit intimidating,

But I'm gonna make this big guy go home and cry about it.

- Okay, everyone, how we doing?

We doing good?

25 minutes, perfect parms.

That simple, right?

- Yes, sir.

- I hate this so much.

They're both so great.

- Okay, when it goes green, you can go.

Not until it goes green.

- Go!

Go, go, go!

- Go, go, go, go!

- Grab that veal!

- I grabbed the chicken right away.

Omg, this is the star of the show.

My life depends on this right now.

- Oh, yeah, baby.

Boom, I got the veal.

That's one massive veal chop,

Perfect to make the best veal parm ever.

- Garlic, onion, chilies.

Parm, herbs.

- Are you gonna cook some pasta?

There's spaghetti over here.

There's rigatoni right there.

It looks like you got some tagliatelle.

- I don't want a thin pasta.

I want that nice, thick pasta to just

Get that sauce on there.

It's all about that sauce, baby.

- If you're making any pasta, there's pasta right there.

- Angel hair.

- No, it's too thin.

- All right, chris, you grabbed chicken.

So you're going chicken parm?

- Yes, chef.

- Then you got angel hair.

- Beautiful, chef.

- Listen, I love your pace and your energy,

But get something cooking, okay?

- I'm going, chef, right now.

- Okay.

Mada, you got veal, chilies, mozzarella,

Some parmigiano-reggiano.

What's the dish we're making?

- Hot veal parm.

- Hot veal parm.

Okay, dude, we got to get the veal

Pounded out and cooked, right? - Yes, sir.

- Okay.

- I think you should deep fry it.

- Let's go, chris. You looking good.

Let's go. Let's go.

- Oh, [bleep]. - What's the matter?

- Come on, baby. - No, we're looking good.

We're looking good. - Stay organized, though.

It's an absolute tornado over here, yeah?

- Yes, chef. - Okay. Okay.

- I [bleep] up once, not again.

- 18 minutes.

18 minutes.

- A little bit of cayenne. Be careful.

That's a lot. - That's a lot, mada.

- That's a lot.

- Ooh, that could be spicy.

- People were like, stop being so heavy-handed

With that chili and the cayenne.

You know, I just want that little ooh at the end, right?

- And now season your actual veal chop.

- There we go.

Look how beautiful that is, baby.

This chicken looks beautiful.

This is stuff that I cook 101 at home.

This is a hearty dish.

Here we go.

Mada, you better pack your bags.

Chris is bringing this home.

Let's go.

- Come on, chris.

You got this.

- 13 minutes left.

Only 13 minutes.

Got to get that veal done, okay?

- You got to get that veal going, mada.

- That veal chop's thick.

- That veal needs time to cook.

- Oh, my god. Listen to me.

Get your veal ready.

- This sucks.

Oh, my god.

If he goes home, at the end of the day, like,

I will feel horrible.

- Get going on that veal, please.

Get the veal going.

- The pasta is gonna overcook, chef.

I need to get it out.

Right now everybody's rushing me to get this veal on,

But I'm running out of time.

And that's why I decided to pound it down

To speed up that cooking time.

- He has to melt the cheese too.

- 12 minutes left.

There's only 12 minutes remaining.

- I have to get this thing cooked

Because I know if it's undercooked,

I'm gonna get sent home for it.

Ahh!

Oh, my god.

[bleep] [bleep]

[dramatic music]

- Ten minutes. Ten minutes left.

Get going on that veal, please.

[suspenseful music]

- There we go. - There it is.

- Thank god.

- Make sure it's really submerged, okay?

- Come on, chris. - Come on, chris.

- Yeah, chris, that looks good.

- Right now I'm crushing mada.

The chicken is in the oven, but I am the pro chef.

So I want to make sure that I elevate my dish even more.

- Good job, chris.

We like your cheese crisp.

- Seven minutes left.

- Oh, yeah, let's go!

I needed just a little bit more hot sauce just to give them

That little oomph at the end.

- Remember, you have a lot of cayenne on your stuff.

- You have cayenne in the veal.

I'm worried about mada.

Here I am just praying that his sauce is not too hot.

♪ ♪

- Just make sure that pasta is perfect, chris.

Just stay composed. Stay composed.

I'm watching chris struggle with these noodles right now.

He's got angel hair.

He's overworking them in the pot.

He's got to get it together.

- It's time to plate. - It's now or never.

- Make this hard for us. - Beautiful, chris.

- 60 seconds.

60 seconds left.

- Come on, chris. Come on, chris.

- Keep it nice and free.

[all shouting]

[tense music]

- Five, four, three,

Two, one, time.

[cheering]

- Let's go! - Whoa.

- Whoo! - Good job.

- Oh! - Oh!

- [laughs]

[suspenseful music]

♪ ♪

- Whoo.

- Gordon, nyesha, just to let you know,

My heart is still racing from the epic battle

That just happened up here.

Two great dishes.

Let's start with the hot bone-in veal parm tagliatelle.

- Nice.

♪ ♪

The veal is pink and delicious, and there's a certain amount

Of heat there right at the very end inside that tomato sauce.

It's lovely, but pasta needs a touch more cooking.

- The veal is cooked beautifully.

The sauce, for me, it's actually

A little bit too spicy.

- Okay, our next dish is a chicken parm with angel hair.

All right, dig in.

♪ ♪

- The chicken's cooked beautifully,

Whoever cooked that chicken.

It's breaded nicely.

There's a nice even ratio.

The pasta is slightly lackluster because there's

No seasoning there whatsoever.

- Well, I see a lot of brilliance in this dish.

But for me, the pasta-- it's lacking a ton of flavor.

- Two fantastic parm entrees, for sure.

Gordon, I'm gonna start with you.

Which dish will you be eliminating,

The veal parm or the chicken parm?

- This is really hard.

There is one that I would order again

Tomorrow night for my dinner.

So the dish I'm sending home is...

The chicken parm.

- Okay, nyesha.

- This chicken parm, it's almost reading more heavy

On--on a chicken piccata.

But I love that.

I'm gonna be sending home the veal parmesan.

- It's a tie. - Oh!

- Are you serious?

- Richard.

[tense music]

- So that's one vote for each.

- Wow.

- That means, of course, that I'm gonna have

To cast the deciding vote. - Wow.

- And this is beyond difficult

Because the details are so intense.

I watched the cook for both chefs.

Both of you deserve to stay in this competition.

♪ ♪

The dish I'm eliminating tonight is...

♪ ♪

The chicken parm.

[somber music]

Chris. - Oh.

- Wow.

- Poor guy. - Heartbroken.

- I let myself down.

Not only that, I let my team down.

I let ramsay down.

♪ ♪

- Chris, young man, what a journey.

You wear your heart on your sleeve every time you cook.

Keep that passion and that relentless,

Incredible energy you have.

- Thank you.

You can make a million best dishes,

But one [bleep] can ruin everything.

But it's okay.

I'm leaving with a big heart, a big spirit.

I love you too, man.

- Take care, chris.

- Good job, chris. - Take care, bud.

[applause]

[uplifting music]

- This competition is getting down to the wire.

But you've got to focus on what's ahead.

Good night.

- Thank you so much, chef.

Thank you so much.

Appreciate it. - Thank you.

- Good job, mada.

Good job, my man.

- Thank you. Thank you.

Oh, at least I didn't go home after doing the haka.

I would have looked like a idiot.

[laughter]

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

- Ahh!

- Opa! [plates shattering]

- Opa!

- Yo, what's going on?

- We are heading back to the cradle

Of civilization, greece.

- Yeah. - All right.

All right.

- The top kitchen is cursed. It's bad juju.

Everybody goes into elimination.

- Let's break that [bleep] curse.

- It's my first time grilling.

- It's your first time grilling?

- I'm like my dad. Yeah.

I've never used a grill before.

- Okay, okay.

- Whoo, fire.

- We haven't grilled before.

♪ ♪