All language subtitles for Next.Level.Chef.S03E13.720p.WEB.h264-BAE

- Previously on
"next level chef"--

The team competition is over.

You are all cooking
as individuals.

- Have you ever worked
with black cod before?

- I don't think
I have, actually.

- [exhales pointedly]

- This time token goes to mada.
- Aah!

Top dish!

- Go, go!

- The dish I'm going
to be eliminating

Is the tempura.

- Oh, nicole.

- ♪ I'm going down fighting ♪

- And tonight--

- Welcome tini younger.

[cheers and applause]

- You'll have 30 minutes
to recreate a dish

From a photo.

Remember,
when the platform leaves,

The photo goes with it.

- This is next level crazy.

- It's gotta be
picture-perfect.

- We've had one of the
strongest competitions ever.

- I'm not gonna let
nobody stop me

From chasing my dreams.

- ♪ I'm going down fighting ♪

[knives shinging]

[dramatic rock music]

[elevator dings]

♪ ♪

[timer ringing]

♪ ♪

- Welcome back.
- Whoo!

- Come on.
- What's up?

- So good to see you all.
- Yeah!

- Feeling good?

All: Yes, chef.

- Listen up, as you can see,
there are only six of you left.

Only three of you can make it
into that grand finale.

And the clock is ticking.

- Poof!
[laughing] wow.

Wow, wow.
We are in the top six!

This is a opportunity
to change my life.

- Team ramsey, nothing would
make me happier right now

Than seeing three gold aprons
in that finale.

- Now I'm here.

I'm in it to win it, baby.

There can only be one
next level chef.

- Zach, z money.

- Whoo!
- [laughs]

- My first pick
and my last man standing.

The man bun is looking
extra tight today.

- Thank you, chef.
I'm feeling super good.

And I'm ready
to bring it, chef.

- My hopes are all riding
on you, my friend.

- Heard.

- I want the best for you all,
but, you know,

Team arrington looking sharp
in those aprons.

- All the way, girl.

- And we're standing strong.
- Yes.

- These guys are representing
the home chefs.

- Let's go. Let's go.
- Let's go, mada.

- Okay, chefs, listen up.

Food isn't just
about the taste.

It begins with that first look.

- The pictures
that we paint on that plate,

They feed our souls as well.

- Now, listen,
nobody knows better

Than you social media chefs,

A gorgeous dish equals
likes and follows,

Which these days can turn
into cold hard cash.

- In fact, someone near
and dear to our hearts

Is making waves every day
on social media.

She is creating
amazing-looking dishes

That are bringing hundreds
of thousands of people

To her channel on her brand-new
bite originals series.

- A team trailblazer
through and through,

From season 2
of "next level chef,"

Welcome tini younger!
- Yes!

[cheers and applause]

- Welcome back.
- Tini, she's so cool.

You can't not like tini.

I just want to give her a hug.

[laughs]

- Tini younger from
team blais,

Who is absolutely crushing it.

- One dish stood out,
and that dish was beef tongue.

- She's got
her own show on bite.

- This is
"from scratch with tini."

- She's got a book.

She's got millions
of followers.

- It's like a mouth-gasm.

Can I say that?

- She resonates
with so many people.

So proud of her
and glad to see her back.

- It's so awkward right now.

- Tini, welcome back!

- Thank you for having me.

- We have missed you, girl.

- I missed you.

- Tini,
people used to ask me,

"what is it like
working with gordon?"

Now they ask me,
"what is it like working

With the girl who cooks for
her boyfriend on social media?"

- [laughs]

- How about a quick challenge
for you, tini?

- Yes.

- If I showed you a photo
of a beautiful dish,

Do you think that you could
recreate it just by looking

At it for a few seconds?
- Yes, definitely.

- You seem really confident.
- Yes, I can do it.

- You have learned a lot
from "next level chef."

The confidence is just
oozing out of you.

- I had a good mentor.
- Yes, you did.

- No offense to you.

[laughter]

- Okay, we're going
to try it, tini.

Okay, here we go.

Right here on this tablet
is a picture of a dish.

It's an upscale
short rib poutine.

You got it?
- Yes.

- That was like, what,
maybe 10 seconds,

That she saw that picture,
okay?

It's go time.

Wait, are you sure there
were six potatoes on there?

- Six, I counted six.
- You sure?

- Yes.

- Watching tini do
her demonstration,

She's making it look easy.

I have a little bit of
a mind of a goldfish.

I'm nervous, man.

- What do you do when you
walk past and see a platform?

- Elevators are like
flashbacks for me now.

- Cold sweats in every
elevator you're in.

- I know.
[exhales]

They went on top.
They went on top.

- You sure?
- 100%.

All right.

- Absolutely spot-on.

- Well done.
Come on.

- You still got it, tini.
- Amazing.

- You still got it.

- All of you, give it up for
the amazing tini, please.

Thank you.
- Thank you.

- Really good to see you,
my darling.

- Thank you.
- Bye-bye.

- Bye, tini.
- Good luck, everyone.

- Thank you.
- Trailblazer for life.

- Bye, tini.
Thank you.

- Think you guys
can do that too?

All: Yes, chef.
- I hope so.

Because for today's challenge,
you'll have 30 minutes

To recreate a dish
from a photo

You'll see when
that platform drops.

- Whoa.
- [laughs]

- When the platform leaves,
the photo goes with it.

- There is a twist every day.

- Please remember, they've
also gotta taste good, too,

Understood?

Now, mada,
you had that best dish

In the last challenge,
which earned you

A time token of 10 seconds.

So are you going to keep the
extra 10 seconds for yourself,

Or will you take those
10 seconds away

From another competitor
of yours?

- If you want to achieve
greatness, set yourself up.

You never bring
other people down.

So I want the 10 seconds
for myself

To look at that picture.

- Love that.
- Respect.

- Now, izahya and gabi,
you escaped

The elimination last time,
so we are in the basement.

- Christina and mada,
you both had

The top dishes last time,

So you're heading
to that top level.

- Good luck.
- Good luck.

- Let's go, guys,
top-level dishes.

[dramatic music]

[hydraulics whirring]

- Photographic memory
starts now.

♪ ♪

[elevator dings]

Whoo!
Let's go.

- Good luck.

♪ ♪

- I'm going to
be at the finale,

Taking it home for chef blais.

There's no more mr. Nice zach.

[laughs]

I'm stoked.

- Let's go, let's go, let's go.

- All right.

- Let's get it. Let's go.
- Ooh!

- My second time in a row
coming into the basement.

Now, I have to
embrace the basement.

I have to cook in there
with confidence,

And that's the only way
I'm going to make it

Out the basement.

Trying to go to the
top five, let's go.

[laughs]

- Picture-perfect.

- Picture-perfect, let's go.

Let's go.
- All right, chef.

- Right.

- Let's go.

- We are down in the basement.

How are you feeling?
- I'm feeling good, chef.

- Yeah?
- Doing good, yeah.

- The good news is
that there's no grab.

There's a basket.

And so focus on that picture.

You okay?
- Yes, chef.

- We got this?
- Yes, chef.

- Let's get it.
- Let's go.

- Yeah!

- Yes, all right.
- Rock and roll.

- All right, great, chef.
- Let's make it happen.

Let's make it happen.

- Aah!

Come on!
- All right!

- Let's go!
- Yeah!

- We got the team now.

We got the team now.
- We're so good, you guys.

- Even though we're
no longer in teams,

I still, deep down, I have to
have love for team arrington.

I'm honestly 10 times the chef
I was since I got in here.

- When the light changes green,
you're going to go first.

- Yep.

- And christina, you'll
follow after the 10 seconds.

- Let's go!
- Platform is on the move.

- Come on!

I am coming in just like
a freaking monster today.

- Go!

All right, mada, look around.

- I've never done
anything like this before,

Recreate an entire dish
just by looking at a photo.

It's all about the
little details.

Every little thing counts.

And I saw that veal,
and it looked beautiful.

And I was like,
you know what, boom.

Let's go.

- Christina,
go, go, go, go, go!

Take a look around, right?

Grab something you're
confident cooking.

- I see a mole.

Mole sauce takes like,
weeks to make or days.

No.

I see the shrimp dumplings,
and I'm like, it's simple.

But the flavors are not simple.

So you still get to showcase
a lot of technique.

- Count how many dumplings,
3, 2, 1.

- I'm going to take
this one for sure.

- Right?

You got the picture
in your mind.

- Here we go, picture-perfect.
Go time.

Go, go, go, go!

Okay, there it is.

What do we got?

- That's a chicken mole.

- I see ravioli.

And then I kind of look at
the other ones, I'm like,

Screw all the other ones,
ravioli.

- So ravioli, mole, and ramen.

- Oh, [bleep].

I just know mole takes forever.
I'm like, absolutely not.

- Oh, you got paella.

- I know how to cook seafood,
and it's rice, so let's rock.

- Right, you got it?
- Yes, chef.

I am burning this picture
into my soul right now.

Every little detail counts.

- Richard, send it, please.

- It's on the way, gordon.

It's on the way.

- Get set--

Go!

Amazing, chicken mole.

- I just run to one,

And I stick with the first one
I see.

But then I see izahya
out of the corner of my eye

Just like, coming over to peek.

What is he thinking?
Like, this is my basket.

Like, go away.

Today, I am ramen.
[laughs]

- Does anyone--ramen.

Stay there, focus.

- I'm left with
the chicken mole.

- Study every component.

Radishes,
what have you got there?

You got one, two, three,
four shallots.

Five seconds, guys.

- Egg.

- Good.

Look at the color of the miso.
- Miso.

- Yeah, look at the
egg and the bacon.

- Yes.

- Yeah, study, study, study.

Okay, guys.
- Okay.

- Start working that out.

- Oh.

- Your 30 minutes starts now.

You ever made a chicken mole?
- No, chef.

- Oh, [bleep].

- I don't even know
what the main components

Of a mole sauce is.

I'm opening up my basket.

I see chilies, chocolate,
pine nuts, limes.

And I'm like,
which one goes into the mole?

- All the ingredients
are there.

- Yes, chef.

I've never made
a chicken mole before.

- Okay, so it's a really nice,
rich, beautiful mexican sauce.

Traditionally, they take
eight hours to make.

- [scoffs] I also don't have
8 to 10 hours to do this,

So every second counts.

- Can you picture that
chicken mole in your head?

Start thinking about
those mexican spices.

- Yes, chef.
- You've never tasted a mole?

- Never tasted a mole before.
- All right.

- I'm--I'm in panic mode
right now.

I have to get this right.

- Get that chicken on, my man.
- Yes, chef.

- Good.
After that, get your rice on.

And then with that mole sauce,

So sometimes they put
chocolate in there.

- I didn't even know that it
was really a chocolate sauce.

So this is all
something new for me.

But hey, I don't back
down from no challenges.

I'm ready to take it head on.

- Right.
What did you grab?

- I have the ramen.

- Ramen, lovely.

- So this is going to have
to get really crisped up.

- Yeah, exactly.

How many slices were on there?

- It looked like two,
but it could have

Even just been one fat piece.

I really tried to lock
in photographically,

Like all of those elements.

The only thing that
I'm a little worried about

Is maybe my pork belly.

I think there's three pieces.

If not, then I--
I don't know.

I don't even know where else
to go from here, honestly.

- Get them in quick.
- Nice, mada.

Where are we at?

- Ooh, I got the
veal schnitzel.

I got the potatoes going right
now because I know

They're going to take
the longest.

- Okay, and what's your
technique with pounding

This beautiful veal cutlet?

- I want to get it nice
and thin, but not too thin.

I want to still get
a nice cook on it.

- Smart.

- Even though it's
going to look the part,

It's going to taste
the part too, chef.

- I love that.

All right, christina,
how are we looking?

- I'm feeling and
looking good right now.

- You are feeling it
looking good right now.

- Yeah.

I can't panic in the icu.

So I can't panic here
either, chef.

- Absolutely.

Christina, what basket
did you grab?

- Shrimp dumplings basket.

- What do you think is going
to be the most challenging

Component of this dish?

- Just getting that
filling flavor spot-on

And making sure
I nail that plating.

- Do you use memory much
in the icu unit?

- Oh, yeah.
You have to.

Everything's memory.

You have to know
what meds to give

With different heart rhythms.

You have to know
what to do when

Someone's in cardiac arrest.

The skills that I use
for being an icu nurse

Totally apply to
this competition.

I have to think on my toes.

It all crosses over.

- Five minutes down, guys.

- Jordan.
- Yes, chef.

- Right, you got paella, right?
- Yes, chef.

I've never made paella.

And I know traditionally,
paella is

Supposed to take a long time.

This is stressful.

- The key is trying
to get that--

That rice to that
amazing color.

Did you have any other
ingredients in here?

- Just saffron, smoked paprika.

- So like, you want to
get some wine in there

And get some saffron in there.

You know, it's the world's
most expensive spice.

It's the bling of
the spice cabinet.

- Yeah, there you go.

Right up my alley, right, chef?
- There it is.

I'm a hip-hop kid, jordan.

- I-I could tell, chef.
I could tell.

- You can?
- Yeah, absolutely.

- Oh, know what?

- Yeah, when you told me
to flow with my food

In auditions, I was like,

Okay, he knows what
he's talking about.

- Focus on the details, right?
- Yes, chef.

- All right, z money.

- Yes, chef.
- Back to it.

I like the z money thing.
- I'm loving it, right?

- Z money and blais,
it's like

A fun am talk radio show
we should do.

- Damn right.
I see a pasta roller, chef.

- Okay.

- I got ravioli, feeling
super comfortable with that.

- It must be nice.

- All right, so zach, how many
ravioli were on the plate?

- Five or six.

- Okay, all right.
- Yeah.

I think there's five
raviolis on the plate,

But I'm going to make extra,
just in case.

You have to cover your own ass.

- No surprise
being the pro chef,

But you took probably
the hardest thing

To make happen
in the time limit,

And that is the pasta.

A lot of pressure
riding on you, man.

I want you to be someone
who gets to the end here.

- 100%.
- There's only one of you left.

- I know.

I got to represent
team blais, chef.

I'm in it for you, baby.

- Coming up to halfway, guys.

Coming up to halfway.

- Mm.
- Keep it going, mate.

You've just got to focus
on that mole sauce now.

- Yes, chef.
- Yeah?

And you are home and dry.

Keep it going, yes?
- Yes, chef.

Keep working, gabi.
Let's get out this basement.

- Yes.
Let's do it, izahya.

- How many dumplings
are you making?

- Uh--

It's so difficult.

You think you saw
all the details,

And then you're like--
[laughs]

I missed, like, the--
the most important thing,

Was how many dumplings
are on the plate.

I'm going to make seven.
- Okay.

- So now I have no choice
but to guess.

- Guys, make sure
you're looking.

Here's the beauty.

These chefs get a second look
to refine their vision.

We are looking at every
single detail on that plate.

It can come down to
missing a garnish.

- One, two, three,
four, five, okay.

[sighs]

The ipads descend
from the gods.

- Look at that puree.

Look at what's in the salad,
what greens are on the salad,

Right?
- Yeah.

- Garnishes, five dumplings.
Let's go.

- Guys, platform is here again.

It's another chance
to study the picture.

- Oh, yes.

Okay.

- It's only going to
be here for a bit.

- How is that chard like that?

I look at my picture,

And then I notice this squid
is cross-scored

And rolled up and torched.

And I'm like, oh, I didn't
catch that last time.

Yeah, mussel, mussel.

- One, two, three, four, five.

- Make sure you get
all the details.

What are the colors?

What are the herbs?

- I'm glad I looked really
close because there's

Chive and pistachio on it.

So I'm catching
these minute details.

Boom, this is going to
get me top dish, baby.

- Do I have all
of the elements?

- That is a rich plate.

- Nice job.

- Guys, guys, guys,
look--another look--

- Another picture.

- Look, look, take a look.

Study every detail.
- Rice, pepper.

- Every detail.

- Belly, three slices,
two of this, half an egg.

- See what color plate it's on.

You got a little bit
of garnish there.

- And I have these white
stripey in the oven.

- Well done, the noodles?
Good.

Well done, well done,
well done, good.

[dramatic music]

- I like it.
I like it.

That looks pretty damn similar
to that picture, chef.

- That looks really,
really close.

Well, you're a social
media chef, right?

- Yes, chef.

- So have you ever done
this sort of thing,

Where you see someone's post
and then you replicate it?

- Yeah, I usually have
a little bit more time to

Figure it out, but you know--
- true, true, true.

- Well, maybe tini's
good luck, I think,

That she cooked
the paella last time.

Just hoping we can get
this thing cooked down.

- If you're worried
about the cooking,

Get a top on it, right?
- Okay.

- Only nine minutes left.

- Heard.
- Yes, chef.

- Make sure the
ravioli is right.

They've been really,
really crimped and tight,

So water doesn't get in them.

- Yes, chef.

- And that's why you don't need
the water like rip roaring.

This one is popped,
it looks like, right?

- Yep.
Yep, discarding that.

- Those look about
the right size too.

- Yeah.

- Everybody good?
- Yes, chef.

- You're looking composed,
guys.

How many pleats
do you have here?

- I didn't count
the pleats, but--

- Okay.

- Chef arrington
asked me if I counted

The pleats on my dumplings.

Like, no,
I didn't count the pleats.

Now I'm freaking out again.

- You know,
gordon and richard

Are going to be
looking at that.

Just make sure they're nice,
and they're all the same, okay?

- Man, if they make
a comment about

The number of pleats
on my dumplings,

Like, this is next level crazy.

- Come on, guys, big push.

- Final five minutes.

- I'm sure this rice
probably has sazon in it

Because my rice
is more red than--

- Okay.
- I'm looking at my rice.

My rice is more
on the whiter side

Compared to that
red, rich color.

- Are you sure it was?

- As soon as he asked me,
am I sure I want to do that?

No, I don't know if I'm sure.

I'm not sure anymore.

I'm actually just running
it with my rice like this.

- You're sure?

- Yes, chef.

- You got four minutes
to do it, guys.

Only four minutes left.

- Yes, chef.

- Is the rice feeling good?

- Super toothsome.

- Like raw in the middle?

- What are you
suggesting right now?

- You got to get
a cover back on it.

And I mean, you got to just
let it go as long as you can.

- Okay.
- Right?

Just get everything organized.

Because again,
you're going to be

Going right up against
the wire with the rice.

- Yes, chef.

Any time a mentor is worried
about my cook, I'm worried.

- Don't mess with it, right?
It's like opening the oven now.

- Chef blais is stressing
me out right now.

- Okay, we're running
out of time.

Let's go.
- Uh--

This is literally going to
come down to the last minute.

♪ ♪

[dramatic music]

- Two minutes left, guys,
two minutes left.

- Oh.
- Start plating.

- Thank you, chef.

That's why I love you.
- [laughing]

- As I'm plating,
I'm thinking,

Are my dumplings facing
all the right way?

Are my sesame seeds messy?

Do I have the right number
of red chilies on my plate?

Like, I don't know.

It's stressful.

- Mada,
don't forget that sauce.

Picture-perfect.
Mada, you got to go, bud.

- Chef arrington, chill.

I got my veal, check,
mashed potatoes, check,

Salad, check,
lemon slice,

Caper sauce,
check, check, check.

There is nothing
missing on my plate.

I'm feeling
confident right now.

- One minute left, guys.

One minute left.

It's got to be
picture-perfect, gentlemen,

Every little garnish,
every color.

- Just praying that that
rice is cooked to perfection.

It tasted good to me.

So fingers, toes crossed,
we're crossing everything.

- 30 seconds to go.
Well done.

We are not missing
that platform.

Let's go.

Okay, let's go. Come on.
Platform's here, guys.

Seconds away.

Well done. Well done.
Well done. Well done.

Go, go, go, go, go, go, go.

Go, go, go, go.

Well done.
Well done.

- Oh!
- Yes.

- Good job.

That's what I'm talking about.

- Platform is here.
- Heard.

- Guys, platform is here.
- Yes, chef.

- Platform is here, guys.
Zach, platform is here.

- Yep, coming.

♪ ♪

Yes.

Whoo!

- Platform is here.

Waits for no one.

Plates on the platform
right now, guys.

Let's go.

Let's go, let's go, let's go!

Okay, baby.

- Yes!

♪ ♪

- Oof.

Oh, my goodness, look at these.

- I nailed that photo.

I got all the minute details
to the plate,

Five raviolis with the rings
around the ridges.

I tasted it.
It was fire!

Z money, honey!

- Shall we start
in the basement?

- Yes, please.

- First up, a pork belly ramen.

Shall we take a look
at the picture?

- Let's do it.
- And look at the comparisons?

Wow, that's good.

- From the amount of the pork
belly to the cook on the egg,

It's really stunning.

- Let's hope it tastes
as good as it looks.

[tense music]

♪ ♪

- The look is spot-on.

The taste is also spot-on.

- Gorgeous broth, I love that.

It's really hugging my soul.

- That's all I ever want

When people taste my food

Is to just make them feel like
I'm giving them a hug.

- Next up is a chicken mole.

The other five competitors
ran a mile

When they saw this basket
coming towards them

Because it's
virtually impossible

To do a mole in 30 minutes.

- Yeah, visually, another one
that's really, really close.

It's almost like
one of those games online

To see what's different.

Maybe the color of the
rice is a little bit

Different in both.

- Please dig in.

- It's incredible the amount
of depth of flavor

That was achieved in such
a small amount of time

Is singing on my palate.

Unfortunately, it's a little
bit let down by the rice.

It's lacking in seasoning
and a touch al dente.

- This is a really good
30-minute attempt at mole.

It is underserved by the
flavor of the rice, though.

- Now richard, shall we head
to the middle floor, please?

- Let's, yes.
The middle floor.

The first one up right here
is a seafood paella.

To me, they're pretty
much identical,

Even to the point
of the squid

Getting grilled
and just charred.

- This thing looks delicious.

- My presentation looks great,
but are these flavors there?

- I'm a little bit
lost for words.

I mean, in 30 minutes, these
things take hours to cook.

That's why
the spanish sleep

For five hours every afternoon.
[laughter]

For me, it's delicious.

- There's three different
seafood on one plate,

And they're all
absolutely beautiful.

Really lovely dish.

- This takes me back to when

I was an apprentice
in barcelona.

And man, this is--this has
got some feels on it, for sure.

Next up, we have
bologna ravioli,

Ravioli from bologna.

- The visual impact
is stunning,

The right cadence of sauce.

The raviolis are
beautifully glazed.

Sadly, I'm seeing

One, two, three
that have burst.

They can't allow
any water going inside

Because it just
destroys the flavor.

And that burst needs
to be captivated

Inside your mouth,
not that pan of water

That you're boiling them in.

It's a shame.

- I thought these
raviolis were perfect.

- Well, I mean, an incredible
attempt at this dish.

Mushroom's cooked
really beautifully.

And I think that
the pistachio gives

A really nice texture
to this ravioli.

- It's funny because I had
to go for a second ravioli.

One's wet and soggy and cloy
with no seasoning

Because the water's
affected it.

But the one that was
sealed was delicious.

- Are you kidding me
right now?

Like, how did three pop?

This is it.
I'm going to elimination.

- Shall we head
to the top floor?

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

- So first up,
we have shrimp dumplings.

- You know, the secret
of these dumplings

Is caramelization in the pan.

Whoever have done
these have done them

Absolutely beautifully,
beautifully pleated.

- Let's taste.

- I mean, another one that is
as tasty as it is beautiful

And an absolute replica.

- Also just replicating the
sauce based off of

A visual is challenging,
but balanced really nicely.

- Delicious.

God, I mean,
we're looking for a replica.

This replica is in front of us.

- Lastly, we have
a veal schnitzel.

- One thing I noticed
right off the bat

Is the missing wedge of lemon.

- [bleep].
I forgot one lemon.

I can't believe
I forgot the lemon.

[bleep].

- Missing the lemon.

That is quite a pivotal
moment of the dish.

- I'm just kicking myself
so bad right now

Because I had
everything on the plate.

It's a game of inches.

It's a game of lemon slices.
It's a game of garnishes.

But its effect is going
to be so large

On me being in this
competition right now.

Aah!

- All of you, well done.

Shall we?

- Please.

- Oh, boy, where do we start?

This is hard.

The ramen.
- The ramen.

That's an easy dish
to make look good,

But not taste delicious.
- Yeah.

The chicken mole.

- The rice was just so basic.

- I focused more on my mole
trying to get that done

In 30 minutes than on my rice.

- The seafood paella,

Picture-perfect rendition
of this dish.

The chef had not
made paella before.

- The bologna ravioli.

- This one hurts
because it is good.

But with three raviolis
bust open,

That's a technical flaw.
- Yeah, totally.

- Top floor?

- Yeah, this wasn't really
about the cooking as much.

It was about the
big wedge of lemon.

It was the easiest
thing to see.

- And he cut it, chef.
It was on his cutting board.

- Oh!
- Damn.

- I had the lemon cut,
like, from the get-go.

- Did you?
Was it just sitting there?

- Yeah.
- Mm.

- When I looked at
those shrimp dumplings,

I couldn't tell a difference.

They were identical.

- Like, I'll order that dish
at a restaurant.

- Mm, that's interesting.

- Good job.
- Let's go, girl.

Let's go. Let's go.
- Yes, yes.

- [sighs]

[tense music]

- Okay, listen up, this has
been a incredible challenge.

So let's start off with
the outstanding dishes

That are moving
to the top level.

The shrimp dumplings.

- Whoo.
- Christina--

- Yes.
- Well done.

Really well done.
- Good job.

- Thank you so much.

- The next dish moving
to the top floor,

The pork belly ramen.
- Mm.

- Gabi, well done.

- Thank you.
Thank you so much.

- But only one of
you cooked a dish

That will earn you the
amazing next level time token.

This thing is critical at
this stage of the competition.

This will give you
an advantage of either

A 10-second additional grab,

Or you get to penalize a
competitor

And take 10 seconds off
their allotted time.

Today's outstanding dish is...

♪ ♪

The shrimp dumplings.

- What?

- Christina.

[applause]

Come and get your
well-deserved time token.

Great job.
- Team arrington.

- I'm going to sage it.
- Wow.

- Thank you, chef.

- Good job, christina.
Good job.

- Good job, girl.

- I feel freaking spectacular.

This was my first
hot dish of the day.

I broke that top-level curse.

I'm staying put.

I'm just so proud of myself.

- There were dishes
that were unsuccessful today

That lacked in finesse
and somewhat in flavor.

The first dish headed
to that elimination...

♪ ♪

Is the ravioli.

Sadly, that water seeping
through those layers of pasta

Destroyed the texture.

- Oh, man, you go here,
and then, boom,

Bring you right down here.

First elimination, you know,

I wanted to go all the way
without going in one.

But you know, [bleep] happens.

And I'm in elimination now.

- Joining zach
in the elimination is...

♪ ♪

The veal schnitzel.

Mada, your lemon
exempt from your dish

Has put you in the elimination.

- I'm just kicking
myself so bad

Right now because I had
everything on the plate.

It just needed
that lemon slice.

- Richard, nyesha, and myself
discussed at length,

And there's one more headed
to the elimination.

That dish is the chicken mole.

Izahya, picture-perfect dish.

What let your dish down
was the underseasoned rice.

- I'm going to keep
fighting because

I'm not going to let nobody
stop me from chasing my dreams.

- Okay, mada, zach, and izahya,

You still have one last chance
to save yourselves.

And this time,
you're not going to have

Any pictures to inspire you.

This dish is going to have
to be your own creation.

This elimination cook-off,
you'll be making

A picture-perfect
seafood risotto.

Okay, you have the jeopardy
of the risotto itself,

Having it get cooked,
and the double jeopardy

Of having to get seafood
incorporated into the risotto

And not overcooking
or undercooking that.

This is a really
technical dish that

Requires time and a deft hand
with seasoning, for sure.

- Everything's at
stake right now.

My entire livelihood
in this competition

Is riding on this risotto.

- Okay, all of you,
head to the top floor.

I'll meet you up there
in a little bit.

Good luck, everyone.

- Come on, izahya--
- let's go, mada.

- --Taste.
You'll take 20 minutes to cook.

Taste every step
of the way, yes?

- Flavor.
- Flavor, guys.

- Finishing.
- Get the rice cooked.

- Man.

- Come on, baby.

- It's got to be close, man.

Two cooks away from the final.

Get it.

- I'm about to crush mada and
izahya in this elimination.

They better watch out
because I'm coming in hot.

- Okay, everyone,
we're doing good?

- Yes, sir.
- Doing good?

- Yes, sir.
Yes, chef.

- All right, you got 25 minutes
to make a seafood risotto.

You know the thing
about risotto,

Got to get the rice cooking.

Cook like your life
on "next level chef"

Depends on it because it does.

Okay, let's line up
at the elevator.

- I'm like a freaking lion
waiting for its prey.

As soon as it turns green,
I'm pouncing.

- You'll have 25 minutes
to make a plate

To keep you in this
competition.

Go!

- I'm boxing mada out.

Zach's trying to
get in front of me.

I see beautiful scallops.

Zach sees the scallops as well.

- There's three huge dudes.

I feel like someone's
about to get knocked out.

- And I just ripped them
out of his hand.

- [bleep], I was stuck with
the lobster, whatever.

- If you're not ready to
fight with the big dogs,

Then you better go home,
you puppy.

- Mada grabbed shrimp.

- Hey, I'm not shrimp daddy
for no reason.

I want that shrimp, and
that's exactly what I'll get.

- It's the heavyweight
competition now.

- Let's [bleep] get it.

- You have an idea, yet?

- Spinach pea risotto with
the pan-seared scallops.

- Scallops and pea risotto
is a classic.

- Time to execute.
Let's get it.

- What are we making, zach?

- I'm going to do
a squid ink risotto

With a little bit of lobster,
chef.

- Truffle?

- I saw that
black truffle, yep.

- That's a tough ingredient
to work with.

All right, mada,
so it's going to be

A sun-dried tomato and shrimp--

- Sun-dried tomato,
chili, shrimp risotto.

- What I love about this is
you're just going mada style,

Big, strong flavors.

- I know my taste is
going to be there.

The flavor profile
is going to be there.

But 25 minutes to
cook a risotto?

It's going to be super tight.

- Izahya, how are you
going to cook the scallops?

- The scallops, I'm going
to pan sear them, chef.

- And then you have these
beautiful green vegetables,

The spinach and the peas.

- Yeah, I'm going
to blanch them

And then incorporate them
into my risotto as well.

- All right, so zach, you got
the lobster out of the shell.

You're keeping it
on the skewer--

- Yes, chef.

- --So that the lobster
doesn't curl up.

- 100%.
- Got it.

- 10 minutes down,
15 minutes left.

- I found some sherry wine.

I'm going to deglaze my pan
with that before

I start adding my
lobster stock.

- Zach's pouring this jug
into his risotto rice.

Wow, he's really putting
a lot of that liquid in there.

I wonder what it is.

- You're cooking the rice
in sherry vinegar and stock?

Yeah, I think that's
going to be really acidic.

- I thought it was sherry wine,
but I grabbed sherry vinegar.

Completely is going
to ruin my rice.

I cannot serve that.

I have to restart my risotto.

- How are you doing, zach?

- That sherry vinegar
is way too vinegary, man.

- [bleep].

Zach's starting his rice over.

You don't have time
to do this, dude.

- Aah!

- Oh, my god,
my mind is racing.

There's no way in hell
I'm going home

Because my rice is not cooked.

- Now we got to do
some things that maybe

You don't do in
a professional kitchen.

- Heard.

- Like hit that rice
with boiling water.

Get it cooked.
- Stressed out, man.

- So stressful.

This is like the
ultimate time crunch.

I'm stressed for
zach right now.

- We're halfway down,
12.5 minutes left.

You got to get
your rice cooked.

You two guys got to be
careful you don't overcook

The rice at this point, okay?

A perfect risotto on the plate
is like shrugging shoulders.

It doesn't stand up
on the plate.

It doesn't just go into soup.

It sort of just relaxes,
like shrugging shoulders.

- I got faith in zay.

He looks calm.

He looks composed.

He seems like he's working
hard and consistent.

Zay looks good.

But I look over at mada,
and he is just sweating.

- Dude.
- Fighting for my life.

I got--
- got yourself there.

- I got my sweat towel.
- No worries, no worries.

We don't need--
- thank you, chef.

- We don't need any extra
salt in that dish, okay?

- [laughs]

- How's your rice looking,
mada?

You got enough liquid in there?
- Yep.

- Careful, bro.
You don't want it too hot.

- Man, this rice is
just not cooking.

I got it on full blast because
I know if it's undercooked,

These mentors are
going to know.

And I'm going to get
sent home for it.

- You've been boiling
this so hard, right?

- Yeah.

- Just make sure
that you don't want

To really brown that rice,
okay?

- Yes, chef.

- Izahya, how are we doing?
- I'm doing good, chef.

- Okay, got it.

So your rice is
already cooking, right?

- Yep.

- You got a beautiful
simmer going on.

Right, so just keep
babying that, more stock,

More stock as you need it.

- Izahya, he seems really
calm and collected.

But zach is freaking me out.

- Come on.
Come on, rice.

Cook, baby, cook.

- It looks like it's
starting to thicken, zach.

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

Again, lobster's great.
- Yep.

- But I'm worried
about the rice.

I want to taste it, but I can't
take that top off of it, dude.

It's got to cook.
It's got to cook.

- How are you doing, izahya?
- I'm good. I'm good.

- That looks nice
and green, zay.

- Mada, don't overcook it.

That flame is high.

- That rice, you're going
to take it right to the edge

On that rice.

- I'm taking it all the
way to the end, chef.

- 2.5 minutes,
we're plating in 30 seconds.

[dramatic music]

Let's go.
Come on!

- Yeah, baby.

It's crunch time.

I'm putting in my squid ink.

I'm praying right now.

I tasted it.

It's al dente.

I'm hoping for a
little carryover cooking

To get me to perfect.

- I grabbed my pan with
my risotto in there.

I'm just letting it
lay out like lava.

Man, I want to dive in
and eat it myself.

- 60 seconds, zach,
you got to go.

- Zach, you have
to start plating.

- Oh, my god,
this is so stressful,

You guys are going to have me
in the emergency room.

Zach, you need to
get it on the plate.

- Come on, zach, you got this.

- 10--
all: 9, 8,

7, 6,

5, 4, 3, 2, 1.

Stop cooking.
Hands up.

- Whoo!

[tense music]

♪ ♪

I'm on the tip of
my toes right now.

I know I'm much
better than this.

I let myself down.

- Nyesha, gordon, an absolute
epic throwdown up here.

I feel like I've been working
in a busy italian restaurant.

So we'll start over
here with the scallops

With a pea risotto.

- There's so much of it.

That's a risotto for four.

- I love the use of
going that extra step

And making a vegetable puree
to add viscosity and sort

Of levity in that risotto.

It's really nice and
sort of naturally creamy.

I think the scallop itself is
cooked absolutely beautiful.

- Yeah, first off, the
risotto is cooked beautifully,

Whoever cooked it.

However, I just need a
little hint of lemon juice.

That's good.

It's really good.

- Okay, next up, we have
butter-poached lobster

On a squid ink risotto.

- Visually, bold
one, whoever made

This one, especially
with a squid ink

Across an elimination.

Presentation needs
to be tightened up.

That lobster's
cooked beautifully,

Whoever cooked that lobster.

And the rice is about 90
seconds undercooked, still

A little bit too al dente.

But it's got some really
nice contrasting flavors.

- I wouldn't
generally think to mix

Squid ink and black truffle,
traditionally.

But those flavor profiles
balance really nicely.

But yeah, just on presentation
alone, not super appealing.

- Okay, last up, we have
a sun-dried tomato risotto

With some seared shrimp.

- I can see where this chef
was attempting to go.

The tomato and the basil bites,
that's really beautiful.

I think that this risotto could
have used a couple more

Ladles of stock and
a little bit of butter

To really drive the nuance
of what a risotto is.

- Yeah, combination-wise,
it's on point.

It's just the consistency
of the risotto has gone down,

Almost like a sort of
paella caramelized kernels,

As opposed to a risotto.

But that shrimp,
cooked beautifully, delicious.

- So there we go,
three successful

And very different
risotto dishes.

And it's hard to
separate good from good.

Gordon, I'm going
to start with you.

I need you to tell me
which risotto

You'll be eliminating tonight.

- It's a tough one.

- I put everything
onto that plate.

But at the end of the day,

I feel like it could
still go either way.

- The risotto
I'm eliminating...

- I don't want to go home at
this time of the competition.

I've worked so hard to get
to this point, and it's here,

I'm living it.

- Is...

- My heart is just stopped.

Because whatever
comes out of his mouth next

Is going to
change my life.

[dramatic music]

- The risotto I am
eliminating is the...

♪ ♪

Shrimp risotto.

- Okay, nyesha, same question,

Which risotto will you
be eliminating tonight?

- Well, I think
they were all really creative

And so vibrant and
different in different ways.

It's thinking about
what risotto

Would I want to revisit.

And for me,

The risotto that was
the least successful today...

Was the shrimp risotto.

- That risotto was
cooked by mada.

Oh, dude.

[somber music]

- I cooked my heart out.

You can see the sweat
on my face.

Oh, man, yeah.

Just lost for words right now.

But obviously, the hardest part
is calling my wife and kids

And telling them I lost.

♪ ♪

I don't want to
disappoint them.

I know they're not going
to be disappointed.

I know they're going
to love me, regardless.

Oh, man.

♪ ♪

I gave it my all.

You know, obviously,
the competitor in me

Is just really upset.

But I can wear my head up high.

I represented myself,
my family, my culture.

I'm walking out of here
10 times a chef,

As I did walking in here.

You guys, honestly, like,
you changed my life.

- Mada, honestly, having you
on team arrington is a joy.

It is a pleasure.
You hyped up the team.

You brought the energy
and that spirit.

And you left it all
in the kitchen

Every single time
you stepped in.

- 100%.

- Full throttle.

You should continue on
this path of greatness

Because it's within you.

You have that.
- Yes.

- Absolutely.

Young man, you have been
one of the most

Consistent competitors
in this competition.

And you are going far,
further than you think.

We're going to miss you, bud.
- Very much so.

- Thank you.

I'm going to miss
you guys so much.

- We just want one more thing
before you go.

- Oh, you want it?
- We want it.

Of course, we do.
Come on, guys.

- Go, mada!

- You guys, step on the side.

[haka chanting]

[cheers and applause]

Thank you so much.

Man to man, thank you so much.

- Mada, my last teammate

And my last fellow home cook.

It's emotional.

- I'm really going
to ride this wave

And continue on this
journey because

I have this deep passion
that I've found now,

And it's unstoppable.

- Whoo!

- Love you, bro.

- Come on up.

[laughter]

- Tough day.

But the good news is,
there's only five of you left.

- Whoo!

- Five.

- It's a bittersweet moment,

But only one person will
win this whole competition.

And I want it bad.
I want to win.

- I'm so proud of you all.

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

- I came here to this
competition to show no mercy.

I'm here to win it,
take it all the way to the end

And get that w.

- Now, listen carefully.

Because next time
we see you,

You're going to have to
clear your auras

And bring that positive energy.

Got it?

- Yes, chef.
- Yes, chef.

- Yes, chef, all day.
- Good night.

- You too, chef.

- Oh, my goodness me.

- [screams]

- Take care, guys.
- Yes!

- Well done.
- Nice, brother.

Nice, brother.
Good job, homie.

- Good job.

- Next time on
"next level chef"--

We are down to the final five.

There's some rice
for good luck.

It's raining down there.

- This guy's too much, man.

- The platform is moving.

Go!
- Let's get it. Let's get it.

You're coming home
with me today.

- You went right
back to risotto.

We don't have a ton
of flavor over here.

Oh, my god,
I'm having literally

Flashbacks right now.

- What's he thinking?
- I know, chef. I know.

- It feels like it's a dish
that looks half-finished.

I want more from
this individual.

This was a bad grab.

- I could puke right now.