All language subtitles for Next.Level.Chef.S03E09.720p.WEB.h264-BAE

- 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.

♪ ♪