All language subtitles for Next.Level.Chef.S03E14.720p.WEB.h264-BAE

- Previously on
"next level chef"...

- Go!

- Mada, zach, and izahya,
you still have one last chance

To save yourselves.

- This rice is
just not cooking.

- I thought
it was sherry wine,

But I grabbed sherry vinegar.

I have to restart my risotto.

- Ah!

- The risotto that was
the least successful

Was the shrimp risotto.

- Mada.

- I'm walking out of
here 10 times the chef

As I did walking in here.

- And tonight...
- Richard!

- Yes, gordon?

- There's some rice
for good luck.

It's raining down there.

- This guy is too much, man.

You went right back to risotto.

- 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.

[dramatic music]

♪ ♪

- All right!

- Whoo!
- Welcome back.

- How you doing?

[cheering]

- Yeah!

- I am loving the energy.

All: Yes, chef.

- We are down to the
fantastic final five.

This is big because today's
challenge will earn some of you

A place in the semifinals.

- [exhales sharply]

- We're just a few cooks
away from $250,000.

It's right there.
I can taste it.

I'm so close.

- Izahya.
- Oh.

- When we think about the
beginning of this journey,

And the nerves,
and the minimal ingredients,

You're taking off, man.

- I only have just under two
years of experience cooking.

And you know, I'm in the top
five, and I'm beyond blessed.

Coming from football
to the kitchen,

I finally feel
like I belong here.

I'm top five, man.

- Gabi, how are you
feeling right now?

- I'm just a kid
from a small town

In the middle of pennsylvania,
and I've made it really far.

And I just-- I mean, I tear
up every day just being here.

It means so much to me.

This emotion is just coming
from this crazy journey

That we've been on.

And so that's how
bad I want it.

I just want to keep going.

- Now, listen carefully.

A next level chef has
to be able to move

Constantly with the times.

That means keeping up to speed
with the latest food trends.

Because for today's
challenge, you'll

Be working with
an ingredient that

Has exploded in popularity--

Kombucha.

- Mm.
- [laughs]

- Kombucha, it started out
as just your everyday sort

Of fermented probiotic drink.

But it's truly become
synonymous with this sort

Of healthy lifestyle.

- I love kombucha.

Kombucha after a workout
is, like, the best.

It's just, I've
never cooked with it,

So this is going to be
a first-time experience.

- Kombucha, with all
of the natural flavor

Of different fruits
and herbs, can

Work perfectly with a variety
of different ingredients.

- Get creative.

You've got amazing sauces.

You could use it as a marinade,
even a glaze, a pickle.

You can use it as a
flavor to create anything.

All: Yes, chef.

- Today, all of you
are going to have

30 minutes to
create a next level

Dish using that kombucha.

Taste it first before
you cook with it.

Understand what
you're working with.

Got it?
All: Yes, chef.

- Now, as you know,
where you cook

Is determined by how you cook.

And based on the last
challenge, gabi and christina,

You're starting in
the dream kitchen,

That top-level kitchen.

However, christina, you won
that amazing time token.

That gives you an advantage
to stay on your own

At that platform
for 10 seconds--

- [exhales sharply]

- --Or you can take 10
seconds away from one

Of your fellow competitors.

- [chuckles]

- Think carefully.

- It's me against
myself at this point.

And I want that 10 seconds
at that platform.

- Love it.

Nyesha, rich, and I are
expecting a perfect dish--

- I know.
- --In 30 minutes.

There's no excuses.
- Yeah.

- Ok.

- It's like
a double-edged sword.

I feel really good that I have
that 10 seconds for myself

But really bad knowing that I
have to have the perfect dish.

- Jordan, congrats.

You get the whole middle
kitchen to yourself today.

- That's crazy.

- And you and I finally
get to cook together.

- Let's do it.
I've been waiting.

I've been waiting, chef.

- Same.

- Zach, izahya, I'm down there
in the basement with you today.

Both of you have what it
takes to cook your way up.

- For sure.
- Good.

Right.

Christina, gabi,
head to the elevator.

I will be joining you both
shortly in that top kitchen.

- Christina, use that
time to calm your mind.

- Yeah, totally.
- Focus.

- I got this.
- Good luck.

♪ ♪

- Let's do it!
- Whoo!

- Whoo!

Here we go.

- Let's do this!
- All right.

- Top pick, girl.
Let's go.

- Ah!

[elevator dings]

[soft music]

♪ ♪

- It's so quiet in here,
I can hear my own thoughts.

[humming]

Normally it's kind of,
like, frantic and panicked.

It's weird.
I've never experienced this.

[echoing]
hello, hello, hello.

[dramatic music]

[elevator dings]

- Yeah!

Let's do this!

Being in the basement,
being stuck

With the last grab, of course
there's pressure there.

But I'm ready
to bring it today.

This means everything to me.

Like, I need to get
a spot in that semifinals.

- How y'all doing down there?

- Getting ready.

- Hey, top five, man.

We got to go top four, though.
Let's get it.

- You already know.

- Me and zay, we've been
team ramsay from the jump.

We're tight.
We're cool.

We're one cook away
from the semifinals.

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

Let's get it.

- Look out for my
boys down there.

- Oh, yeah.
Always, always.

- Always.
[elevator dings]

- Good luck, guys.

- Come on.
- Let's go.

- Let's go.
Let's go.

Izahya, grab, grab, grab.

- Yes, chef.
- All right.

How are we doing, guys?
- Good, chef.

We're doing good.
- All right.

Bring me that top floor
energy down here, right?

- Oh, hell yeah.
- Let's do it.

- Let's do it, baby.
- Ok.

[elevator dings]

- Good luck, jordan.
- My man.

- What's up, chef?
How are we feeling?

How are we feeling?
- Taste everything, my man.

Taste.
- Let's do it, chef.

- Congrats.
You've made it this far.

- I've never cooked
with kombucha.

So you know, I'm open ears
to any recommendations.

- Absolutely.
I'm here for you.

- Let's go.
- Yes!

- Let's go.
Good?

- Wow.
I'm good.

- Yes, chef.
- Right.

How are we feeling?
- Feeling good, chef.

- Good.

- Have you tasted
kombucha before?

- I love kombucha.
- Ok, great.

- Yes.

- It can be done
beautifully reduced

As a glaze, a beautiful
puree with fresh raspberries,

Blackberries, blueberries.
It lifts it.

So good luck.

Line up, ladies, please.

The platform is moving.

Christina, go!

10 seconds first.

- The first thing
I see is chicken.

Boring.

I know I don't want that.

Right next to the chicken is
the beautiful duck breast.

- Wow, duck breast.

Lovely.

- And then I see the
pomegranate kombucha.

Duck and pomegranate,
classic combination.

- Three, two, one.

Go, gabi!

- Before I know it, my 10
seconds are already up.

- You got flank steak.

You got john dory.

- I see this beautiful cod.

- Cod. Great grab.

- Cod will be
beautiful with a light,

Effervescent, bubbly drink.

- Mango and passion
fruit kombucha over here.

- There's so many kombuchas.

Acai, blueberry mint.

Oh, what a brilliant
flavor combination.

You're coming home
with me today.

- Three, two, one, go.

Off you go.

Well done.

Great grab.

- Go!
Let's get it.

- John dory.

I don't know what that is.

Who?

Who is john dory?
Flank steak.

Beautiful marinade.

I just go to what I see next.

Flank steak.

I've cooked that before
in the audition rounds.

Kombuchas, I think
pomegranate would taste

Beautiful with the steak.

Pomegranate. Love that.

I'm just kind of
grabbing what I know.

- 10 seconds, jordan.
- Let's do it.

But have no real
direction in this.

So it's really tough right
now, trying to figure

Out what I need to grab.

- Nice marinade,
fish sauce, umami.

Back to your station.
Organize yourself.

- We're in the blaisment.
Go time.

Let's go, guys.
- I'm running to the platform.

I see chicken breast.

I don't want that.

I want to stand out.

Well, what's
the other protein?

There's only two, right?

John dory.

I see john dory.

I instantly grab that.

- Ok, you can grab up
to two kombuchas.

- I grab lemon kombucha,
ginger kombucha.

Those flavors work
very well together.

- Grab your protein.

- I don't see much of
anything on that platform.

But I'm seeing
a chicken breast.

So I'm like, ok.

- You got a couple
seconds remaining.

- And I'm just looking for
other ingredients, and I

Cannot find much of anything.

- Fried shallots over here.

If you can reach it, grab it.

- All right, jordan.

Spread your wings
and fly, baby.

Your 30 minutes
starts right now.

- Hmm.

♪ ♪

Oh, [bleep].

- You got this.
- Yeah.

Oh my gosh.

I'm, like, looking
at my ingredients,

And I'm just trying
to figure out

How they come together, right?

- When I think
about pomegranates,

Like, moroccan, middle eastern.

- Yeah.

I don't have much experience--
- fresh.

- With middle eastern
cuisine, so...

- Sure, sure, sure.

- What the hell am
I doing with this?

- Have you ever cooked
with kombucha before?

- No, this is the first time.
- Uh, not really, chef.

- Ok.

So certainly, you've probably
cooked with wine or beer.

So use the kombucha
in those ways.

How are we doing, zach?

- Good, chef.

I'm going to do
kombucha three ways.

I'm going to do a pickle,
I'm going to do a vinaigrette,

And then I'm going
to do a bouillon.

- With some john dory?
- Yeah.

It was that
or chicken breast, chef.

- International man
of mystery, john dory.

Have you ever worked
with john dory before?

- Uh, I have not.

It looks super, super delicate.

- Yeah, somewhere between,
like, sole and turbot, right?

So kombucha three ways.

How does it taste?

- Good.

I like-- I like kombucha.

- The challenge, zach,
wasn't how many different ways

Can you use kombucha.

- Yes, chef.

- Inter-zalactic.

Zac-lac-- intergalactic
over here.

Yeah, I don't know what
planet you cook on, but--

- [laughs] you know, chef, uh,
I'm all about being creative

And taking risks, you know?

I mean, if you're
not taking risks,

You're not being
creative, right, chef?

- I don't know
if I usually take

A lot of risks in front
of millions of people

In the moment, but go for it.

- Heard that, chef.
Heard that.

- Zach is an algorithm.

There's no other way to say it.

He is just--
[trills tongue]

But it is super risky any
time a contestant does

A duo or a trio,
because you give us

Two extra things to critique.

And zach is like,
you know what?

Double or nothing.

You are like a rebel and
an adrenaline junkie, bud.

You've been raising sort
of my internal temperature

A little bit too much.

- I'm sorry, chef.
Yeah, 100%.

- All right, izahya.

What have we got?

Uh, you have a minimal grab.

- Looking at my ingredients,
I'm like, what am I going

To do with this chicken dish?

How am I going to elevate this?

It's not going to be easy.

I'm going to reduce
my kombucha down.

I'm going to make,
like, a little

Glaze for my chicken breast.

If you have any ideas,
if I should add anything--

- You only got two and a
half ingredients, really.

This has been a problem with
izahya the whole way through.

He has not quite learned
to grab a lot of ingredients.

So you have a couple
of ingredients.

They actually have
to be perfect, ok?

- Yes, chef.
- All right.

- I don't even have a starch.

Oh, man.

I'm just hoping I don't
go to elimination today.

It's not looking good.

Oh, man.

I only have, like,
a couple ingredients.

[exhales sharply]

- You have a minimal
grab here, izahya.

- I felt like I grabbed so much
things, but I really didn't.

- You've just got
to really make sure

That you're utilizing all
of those pieces of zucchini.

- Yes, chef.
- And this pepper, right?

- Yes, chef.

- Because you're
going to need more

Than just the chicken in that.

- I'm going to work
with what I have.

I got no room
for excuses today.

- Ok.
Yeah.

So you have a couple
of ingredients.

They actually have
to be perfect, ok?

- Yes, chef.

- Right.
Gabi, what'd you get?

- All right.

I grabbed this gorgeous cod.
- Love that.

Don't overcook that.
- Yes, chef.

- Again, you use that skin.

Get it really nice and crispy.

Kombucha, what did you get?

- I got an acai and
a blueberry mint kombucha.

This is definitely
my wheelhouse.

I'm a very zen kind of person.

I lived in portland, oregon,
for a little bit,

And that was when I first
learned about kombucha.

I know how that flavor works.

Mm.

That will go so good
with the carrots.

- Right.
Christina, what did you grab?

- I got the duck, chef.

- Love it.

- And I have a pomegranate
kombucha, some

Kumquats, orange.

Uh, some chard.

- This handling of pressure is
easy for you on the outside.

How does it feel on the inside?

- I have a special
needs daughter.

I've been taking care
of her for 10 years.

I take care of people
at work as a nurse.

And, like, this
is my time, man.

- Yes.

- Like, I'm here
for me now, and I

Don't want to let myself down.

- Yes. This is your moment.

- I want that
semifinal so badly.

This is my time now.

I've given so much
of my life to others.

And--
[sighs]

Now it's time for me.

- Having three daughters,
I understand

Just the closeness, right?

- We are best friends.

She has made me such
a better human being

And just pushed me to be
so courageous and brave.

- Yeah.

- And, like, I wouldn't be
here if it weren't for her.

- Growing up, my mother was
a nurse with special needs

For over 30 years.
- Really?

I didn't know that.
- My sister is also.

It's a very tough job.

But there's no give in
that schedule, is there?

- No.

And I think this is my chance
to, like, go for my dreams

And finally just do
what my child me has

Always imagined myself doing.

This is amazing.

- Yes.

Let's go, ok?

Ladies, five minutes gone.

25 minutes to go.

Time for the midround drop.

We need some starch.

One bowl of rice each, please.

Think about
the time you've got.

Can it be cooked
within 25 minutes?

- There's not a ton
of time for this rice.

I just want
a quick-cooking grain.

- Be smart.
Any rice you want.

- I see basmati.

That's perfect.

It's aromatic,
it cooks quickly,

And I think it'll be the
perfect complement to my dish.

- Platform is on
the move again.

We have some starch here.

Grab a rice.
- Oh, [bleep].

- Grab one rice.

- Midround drop comes.

I don't know what
the hell I'm making.

I see rice
and I'm like, great.

Now I have more stuff
to make me not

Know what the hell I'm making.

Uh, bomba rice takes a while.

- Short-grain, long-grain.
Come on.

Grab one.
- Yeah.

There we go.

- Risotto rice.

- Oh, it's risotto.

- So be smart.

- Ok. Uh--

- Here we go, guys.
Midround drop.

You can grab one starch
for your dish.

One bowl of rice.

- Oh, man.

I have a starch now.

I see long-grain rice.

I see risotto rice.

I just had risotto.

I'm done with risotto.

I'm grabbing
my long-grain rice.

- Only one bowl
of rice for your dish.

- All the rices look the same,
so I grabbed a rice

I wasn't super familiar with.

Hey, let's do this.

- Remember, you got to get it
cooking, just like last time

With the risotto, right?

We got to get
going on that rice.

- Yes, chef.

- What kind of
rice did you grab?

- Long grains.

So I'm going to
add my bell pepper.

- So you're thinking more
like a fried rice, maybe?

- Yeah.
- Ok.

- I think that would be
more authentic to me,

And it'll be delicious.

I know my way
around fried rice.

I make fried rice at
home all the time.

Even in my videos, I have
a bunch of fried rice recipes.

- Traditionally, a fried rice
also gets ginger and garlic.

- Yeah.

- It would be nice if we
also had a little bit of soy,

But we don't have that.

- We don't.

- I'm just concerned we
don't have a ton of flavor

Over here, right?

- We'll work with what we have.

- [blows raspberry]
ok, zach.

You went right
back to the well.

You went right back to risotto.

- Oh my god.

Holy crap.

- Oh my god.

I'm having, literally,
flashbacks right now.

Ok, you are up against
it with the rice.

- Come on, rice.

Cook, baby. Cook.

- Rice is about 90 seconds
undercooked.

- I'm going to prove to myself
I can make a risotto now.

- Are you making
rice for a baby?

Is this risotto for ants?

- [laughs]

- Make sure we have
enough on the plate.

- Heard.

- Right back to the
scene of the crime, zach.

- Sorry, chef.

I've got to make sure
this is perfect for you.

- Ok.
Got it.

- Jasmine.
Great.

Get that on nice and early.
- Right now.

- Taste everything, ladies.

Get that kombucha
beautifully reducing down.

- Yes, chef.

- You have 10 minutes down,
20 minutes left.

- Ok.

- Hyperdrive now, ok, baby?

- Yep, yep, yep, yep, yep.

- What direction are we taking
this pomegranate reduction?

- Um, maybe get
a nice glaze on top.

- Sure, yeah.

- I don't know what it's
going to taste like reduced,

So we got to play to that.
- So let's get that on.

- My sauce, we're figuring
this thing out as we go.

But now I got risotto rice.

[bleep]

- So risotto rice.

When I think about
a risotto rice,

Am I making
a arancini rice ball?

Am I making
a proper risotto dish?

- Let's do a steak
risotto, I suppose.

Um--
- ok, ok.

- Is that a thing?

- Well, I want you to
make the dish make sense.

Let's go.
- Nyesha.

- Yes, chef.

- How's my boy?

What did he grab?

- He's grabbed a flank steak.

- Flank steak?
- Flank steak, yep.

- Um, he's trying to make the
arborio rice work with that.

- Arborio rice
with flank steak?

- [whispering] I know.
- What's he thinking?

- I know, chef.

- Oh, man.

- Arborio rice does not
go with flank steak!

- Holy [bleep].

- 12 minutes.

- Chef, I know you said
it was risotto rice.

If I'm going to do
a arancini, can I

Treat that like
regular rice and just

Get it on a low simmer?

- Unless you make that,
you cool it down,

Roll it in a ball, deep fry it.

But the filling's got to
be really cold to do that.

- Oh, [bleep].
To fry it?

- Yes.

You could chill it
down in the freezer,

If you put on a sheet pan.

- Yeah, yeah.
We're going to do a arancini.

I think I've got enough time
to make some arancini.

So I need to get this risotto
done and in the

Freezer yesterday.

- 10 minutes left.

10, 10, 10, 10, 10.
- Ok.

I'm worried about that.
- I am too.

I am too.
So let's be smart.

Harness, jordan.

- Yes, chef.

- [sighs]

He's got a lot of work ahead

Of him and a short
amount of time

To pull this concept together.

- Grabbed the wrong
[bleep] rice, man.

- Watch that cod, now.

- Beautiful.

- When it gets too hot--
ok.

Always flip it quickly, yes?

- Yes, chef.
- Kombucha.

What are you doing with this?

- Um, so I have some in
here with the kumquats.

And then I'm going
to add sugar.

- So that's going to be done
like a little marmalade?

- Yeah.
- A gastrique?

Nice.

- Just glaze it and then
gastrique it on the plate.

- Love that.

Gabi, you need to start
tasting everything now.

- Yes, chef.
- Ok.

And start thinking about how
that's going to come together.

- Yes, chef.

I'm getting a little
worried about my rice.

I just want it to
absorb properly,

And I don't want it to be wet.

- And every two
or three minutes,

Get your fork and run through.

What does that do?
- That'll fluff it.

- Exactly that.

- My protein could be great,
and that could be great.

But if I don't have
good rice, then

This dish isn't going to work.

Lids.
Where are all the lids?

Over here.

Come on, rice.

Do your thing, rice.

- Seven and a half
minutes to go.

- Kombucha risotto, baby.

- Kombucha risotto.

You-- are you making--

Are you cooking the risotto
in the kombucha?

- Absolutely, chef.

It's a kombucha challenge.

So I'm going
to kombucha four ways.

This is what
makes me who I am.

I'm here for a reason,
and this is it.

- You've proven that
you can pull it off.

- I have to, chef.
I have to.

I got to get a spot
in that semifinals at least.

- Chef, what do you think
I should do with my sauce

To kind of thicken it up?

- We have vinegar,
and we have sugar.

Just make sure it's
not too sweet already.

- Yeah, I tasted it.

- Got it.

- What's that in there, gabi?

- I'm doing sort
of a chimichurri,

Incorporating some of
this acai kombucha.

- Love that.

Taste everything, yes?

- Yes, chef.

- Richard!

- Yes, gordon?
What--

- There's some
rice for good luck.

It's raining down there.

Did you realize I have
a mentee on each floor?

- This guy is too much, man.

Good luck?

I don't think he means it.

[dramatic music]

- Six minutes, bro.
- Six minutes?

- Dude, you're asking
a tall order to cool

This down very quickly.
- Yeah, I am.

- And be smart about
where you're cooling this.

Freezer, right?
- Freezer, absolutely.

- Ok.

- My risotto needs
to be chilled,

So I can work it into a ball.

I need this thing
in the freezer right now.

- Go, baby.

So get everything else that
you need to do ready now.

- Everything else
needs to be done.

Absolutely.

- Do nothing else.

- Ok, how are we doing, izahya?
- We're going good, chef.

- Ok.

You're going to cook this sort
of in that fried rice style.

You want that pot
really, really hot.

- Yes, chef.

- I'll tell you
what you are doing.

- Making the most out
of my ingredients, chef.

- Yeah, you're making lemonade
with a couple lemons over here.

- Look at me.
Man, I'm in the top five.

I'm extremely proud of myself.

I feel like I've conquered
everything I could conquer,

Except for, you know, winning.

Now I'm going for the
number one spot, man.

- Did you actually
watch the two seasons

And start doing challenges
based off of what you saw?

- Yeah, that's
exactly what I did.

And it helped me practice
for the competition,

And look at me.

- So like an athlete,
you basically

Looked at the two seasons
of "next level chef"

As game footage.

- Yep, I studied,
I practiced, and came here,

And I've been executing.

- What position did
you play in football?

- I played d end and d tackle.

So I was in the trenches.
- Really?

- Yes.
- You were.

So yeah, you were in there.
- Yes.

Yes, chef.
I was fighting.

That's what I'm
looking to keep doing.

- Let's go, izahya.

You got this.

[dramatic music]

- Gorgeous.
- Two minutes to go.

Start plating.
- Thank you, chef.

- Last two minutes.

- What am I going to do here?

Visualize it.

I want it so bad now.

And just knowing
how far I've come,

Everything is resting on today.

Whew!

All right.
No pressure.

- All right.
My rice, my zucchini.

- Don't you dare slice
that duck right now.

- I'm not.
I'm not.

- No, no.
Good.

- No, no, no.

- 90 seconds, j. Let's go.

90 seconds.

- [sighs]

[bleep]

I feel the risotto,
and it's still warm.

Like, I don't have time to
deep fry an arancini ball.

I'm just going
to put it underneath.

- Taste it.

If it tastes good,
these judges are

Going to see you and feel you.
- Tastes great.

A little too soon, but--
- tastes great.

Happy, happy.
Let's go.

- It was risotto,
then it was arancini.

And now, with seconds left,
we're back to risotto.

This is insanity.
- Come on, jordan.

Come on.
I believe in you.

- 60 seconds left, guys.

Now you got to make sure
that it looks great.

There's only five people here.
- Yeah.

- Don't forget
the glaze, right?

That's the big part,
the kombucha, right?

- Yep.

- Platform's going
down to the basement.

- Let's go, dude.

Don't be too precious.

- I got you, chef.

- The platform is here, guys.

10 seconds.

Izahya, the platform
is here, dude.

- Yeah.

- Ok.

Wipe that plate.

- We got her done.
We got her done.

- Platform's here, jordan.

Don't forget your sauce.

Do not miss that platform.

Don't do this to yourself.

Platform is on
the move, jordan.

Platform is not
waiting for you.

Come on.

Let's go.
Let's go.

Let's go.

Not easy.

- [exhales sharply]

- Excellent.
That's enough carrot.

Don't overdo it.

You don't want your garnish to
be bigger than your protein.

- Yes, chef.
- Ok.

10 seconds, ladies.

We got to go.

Christina, turn and burn.

Christina, turn it.

Turn!
- Ok, girl.

Breathe. Just breathe.

- Turn, turn, turn.

Christina, go!
- Christina!

- Go, christina, go!
- Christina!

- Christina, turn and burn.

Christina, turn it.

Turn!
Turn, turn, turn.

Christina, go!
- Christina, christina!

- Go!

- I got it, I got it, I got it.

- Man.
It moves, don't forget.

Well done.

- Yay!

Group hug!

[dramatic music]

♪ ♪

- Kombucha.
Wow.

Look at those.
I can smell them from here.

♪ ♪

- Keeping up with the
trends in today's world

Is super difficult.
Well done, all of you.

Uh, richard, should we
start in the basement?

- Yeah, let's.

This is a mango and passion
fruit kombucha-glazed chicken

Breast with fried rice.

- It looks a little
bit minimalistic.

I think it's just lacking a
little bit of soy or salinity.

- The actual glaze
is very sweet,

And the kombucha is almost
lost in translation.

- Ugh.

I put my heart and soul
into that dish.

I thought it was perfect.

This sucks, man.

It really does.

- Ok, we have a pan-seared
john dory

With kombucha four ways.

- We're going from one
extreme to the other now.

Talk about embracing
the challenge.

That dish is beautiful.

John dory,
very hard to cook right.

It's cooked beautifully.

And smart with the
creativity four ways.

I love that.

- This dish is cerebral,
and it is a wonderland

Of textural contrast.

- It looks elevated
in the plating.

The sauce, it highlights
the levity in a kombucha.

The rice is cooked
absolutely perfect.

- Yes!

You know?
Just beyond ecstatic.

So relieved.

There's no way in
hell that I was

Going to mess this risotto up.

- To the top floor.

This first dish
is a grab that had

An additional 10 seconds
from the time token,

A duck pomegranate kombucha.

♪ ♪

- Duck and pomegranate
and kumquats.

That's, like, kind of a perfect
combination of the sweet, sour,

And the gaminess of the duck.

The 10 seconds served
the chef well, I think.

- [exhales shakily]

- I really get those beautiful
nuances off of that kombucha

That comes naturally.

There's a lovely
sort of citrus note

That also complements
the pomegranate.

Just a really thoughtful dish.

- Duck is cooked beautifully.

It's a very smart grab
and a great example

Of what an advantage
those time tokens can be.

- Oh!

My god, I'm so proud of myself.

Whatever you set
your mind to, like,

You can do whatever you want.

- This is a pan-roasted cod.

♪ ♪

- I mean, this is
one of those dishes

That, seeing such
a beautiful story,

It's touching my soul.

Fish is cooked perfect.

There's a beautiful brightness
coming from this herb

Condiment here.

And the rice has a nice,
pleasant toothsomeness to it.

Spot on.

- I never would
have thought to use

The kombucha as the replacement
for vinegar in a chimichurri.

As beautiful as it is, it's
as smart as it is beautiful.

- This is what I practiced for.

This is what I envisioned.

This means everything to me,
and it's just so satisfying.

It just feels so good.

- Shall we move to
the middle floor?

- Oh, [bleep].

Chef ramsay is
just going to stick

His shoe so far up my ass.

This is not a top five dish.

[exhales sharply]
stress.

- Here we have a flank steak.

This was prepared
with arborio rice.

♪ ♪

- Where was the kombucha?

- So the pomegranate
kombucha was used in a sort

Of pan reduction sauce.

- Um, tough on this one.

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

And with a entire floor
dedicated to yourself,

Strange grab, that,
especially with flank steak.

- For me, this--
the obvious thing here is

That it's missing
kombucha, which was

The theme of the challenge.

- I want more
from this individual.

This was a bad grab.

[dramatic music]

All five of you, well done.

At this stage of
the competition,

There is so much up for grabs.

We now need to
decide who has earned

Their spot in the semifinal.

Shall we?

- [sighs]
great job, dude.

Oh my god.

- I'm tasting dishes that I've
only experienced in the finale.

- The competition has gone
up a notch, absolutely.

- The duck-- I mean,
what a smart grab.

It wasn't a waste
of those 10 seconds.

That's how you play
the game in "next level chef."

- Absolutely, and it was
complemented by the rice.

A really cohesive dish.

- At least you had
first pick on protein,

And you got to see everything.

- Good job.
- The cod.

Oh my goodness.

- I mean, I can
see that on, like,

Any coastal california
menu anywhere.

- Like, that dish for me was
just, like, almost spiritual.

- Mm.

- The john dory four ways.

I mean, what flair.
Tremendous flair.

- Flair, bravery.
But it worked in this case.

- It worked great.
- Beautiful.

And the john dory is
exceptional for me.

- That's what I'm saying.

I stuck with the
challenge, man.

The challenge was kombucha.

I did kombucha.

- The flank steak.

It's sort of a dish that
was badly conceived.

Why?

With so much choice on that
second floor, the second grab,

Why go for that rice?

- That was so basic, that dish.

That's the problem
I have with it.

- Yeah.

- I should have worn my
lucky underwear today.

- Yeah.

- The chicken fried rice.

- When you only grab
three ingredients,

There's only so many
things that you can do.

- Ok.

- This chef was
foiled by their grab.

They didn't grab anything.

- It seems to be a trend
of his, that minimal grab.

I've heard that
come up quite a bit.

- I hate kombucha now.

[laughter]

- Best dishes.
Come on.

- For me, to be honest,
it's the john dory dish.

- Mm-hmm.

- Because you have to take into
account what the challenge was.

- Sure.
- Four ways kombucha.

- It wasn't, how many times
can you cook with kombucha?

- But it's also not,
how good can you cook cod?

- That cod--

I mean, kombucha-glazed
carrots, the notes

Of coriander-- incredible.

- That duck dish was beautiful.

- The duck dish was good.

The duck dish was solid.
- Good?

Oh my goodness.
- The duck dish was--

Gordon.

But did it, like, ring
and sing of kombucha?

It's a kombucha challenge.
- Absolutely.

- It was nice.
- Nice?

Oh my god.

- We don't know what--

- The two is apparent.

- We really don't
know what to expect.

- [sighs] goodness me.

Spirited discussion back there.

But one dish absolutely earned
their spot in the semifinals.

Cooking on that top floor next
time round, with the final time

Token of the season, goes to...

♪ ♪

- Cooking on that top
floor next time round...

Gabi, congratulations.

Well done.

[applause]

Oh my goodness me.

Semifinal, girl.
Well done.

- Thank you, guys.
- Amazing.

Congratulations.
- Thank you.

I can't believe that
I'm in the semifinal.

This is for the 12-year-old
girl who just grew up

In a tiny town and didn't know
she was capable of all of this.

- Exceptional, cohesive,
proper understanding,

Magical, floral--
everything you want

From a real creative dish.

- Thank you.

- Two more dishes
have earned themselves

A spot in the semifinals.

- [exhales sharply]

- Cooking out
of the middle kitchen

On the next challenge...

Zach and christina.

Congratulations, both of you.

[applause]

- I am in the semifinals!

Like, what?

- Christina, duck was
cooked beautifully.

And the use of kombucha
across that, you delivered it.

Well done.

- Thank you.

- Zach, your dish was
cooked with poise.

We asked for a couple of ways.

You go the whole hog
and give us four ways.

Exceptional redemption
with the risotto.

A delight.

- Thank you, chef.

Semifinals, baby!

Yeah!

- Ok.

That leaves jordan and izahya.

Both of you will be
heading to the elimination,

And only one of you will be
advancing to the semifinal.

- I love zay.

Like, that's my boy.

I have such a bond with him.

But the fact that
me or him are going

To have to knock one
or the other out,

That's-- that's heavy.

That's tough.

- You both cooked
with kombucha today, a modern

East asian ingredient.

So for the elimination
cookoff, you'll

Be cooking with
one of the region's

Most traditional and
versatile utensils--

A wok.

- Oh, yes, man.

I just cooked in a wok.

So I'm going to go in swinging.

I'm going to go in fighting.

I'm ready, and I'm just
going to give it my all.

- It's going to be
the only pan that you

Can use in your
elimination cookoff today.

Show us your best wok dish.

Both: Yes, chef.

- Ok.

All of you, please
head to the elevator.

- The very best of luck.

Jordan, focus.
Get control of your timing.

- Izahya, you just
cooked with a wok.

Remember the things
we talked about.

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

Don't take this personally,
both of you,

But I have definitely got
one individual in the finale.

Do you all want to ask,
how did I do it?

- How did it happen?
- Good mentoring.

- Good mentoring.
Thank you, nyesha.

Thank you.
Thank, thank, thank you.

[dramatic music]

- Hey, kill it today, guys.

- Hey, I'm just going to
put good food down, man.

- Yeah.

You should be proud
of yourselves.

- Whoo!

Me and jordan,
three eliminations.

Man, we bonded through trauma.

- Battle of the brothers.

- Yeah, I know.

- But everything's
at stake for me.

I'm chasing a dream here.

So I'm not going
down without a fight.

I promise you that.

- Whoo, chef!

- Let's do this.
- I'm gonna get it.

- Get it, girl.

- We want to see what
you can do with a wok.

- Yeah.

- Earn your spot in
the semifinals, ok?

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

- All right.
- You guys got this.

- You guys got this.
- You guys got this.

- Come on!

- Yeah, baby.
- Let's get it, bro.

- Good food.
- Platform's moving.

♪ ♪

Go!

Let's go, guys.

- I see the new
york strip steak,

And I know I want that steak.

- Grab that protein.
- Beautiful, take it.

That's all you, dog.
- I see lime.

I see noodles.

I see oyster sauce.

It's a wok challenge.

I'm looking to tap into
my inner thai, man,

And just knock it out.

- Think about the sauce.

- I see pork tenderloin,
sriracha, mirin, fish sauce.

I've got an idea in mind.

It's near and dear
to my heart.

Let's go.

- What are we thinking?
Kind of a thai--

- I'm gonna go pad thai
with this.

- Beautiful.

- Thai food is one of
my favorite cuisines--

The flavors,
the textures, the balance.

I'm looking to
replicate that today.

- Keep going.
- Thank you, chef.

- Let's go.
Let's go.

- First meat grinder
use of the season.

- Yeah!
- Whoo!

- Jordan, what
you wok-ing with?

- We got pork tenderloin.

We're going to do a
nice crispy ground pork

And vegetable chow mein with a
delicious sriracha lime sauce.

- Ok.

- My sauce has a lot
of flavor in it.

- Sure.

- So it's going to kind
of speak for itself.

There's a lot of elements
going on right here.

I got to focus
and bring that in,

Because if you can't do that,
you're going home.

- Guys, five
minutes down, right?

Five minutes down.

Spot in the
semifinal, gentlemen.

- Yes, chef.
- High stakes.

- What you got there, zay?

- Some peanuts.
- Nice.

- Toasting them up.
- There you go.

- Ooh!

I see the vision.

- Yeah.

- Izahya, tasting
as you go, right?

- Yes, chef.

- Got some fish sauce?

You're going for
a pad thai vibe?

- Oh, man.

I'm looking down at
all my ingredients,

And I forgot to grab
the fish sauce.

Looks like jordan has
that over at his section,

And now I kind
of have to pivot.

I grabbed some shaoxing wine.

I'm just hoping that
the flavors are there.

- Build that flavor, man.

- Make sure it's
not too oily, ok?

- Ok.

I want to be in
that semifinals.

I'm just telling myself in
my head, like, you got this.

Come on.
Keep fighting.

Don't stop.
Keep going.

- Feeling good, zay?

How are you doing
over there, man?

- I'm doing good.
Doing good.

- 15 minutes, guys.
15 minutes.

- Let's go, guys.

Keep up the good pace.

- Where's that pork going?

Is it staying in the pan?

Do I have a landing--

- Yeah, we want this
nice and crispy.

Gonna let that go
for a second, get

Some beautiful edges on there.

- Amazing.

Build color, but don't
overcook the pork, right?

- Yes, chef.

Pork tenderloin,
it's a very lean meat.

So I want to get it crispy,
but I also have

To balance not drying it out.

I'm going to have to
get this thing precise.

- Make sure those
are beautiful, nice

And pulled apart.
You don't want clumpy noodles.

- Yes, chef.
- Ok.

10 minutes to earn your
spot in the semifinals.

- Let's go, guys.

- Jordan, what are we
doing with the tomato?

- Tomato is going
to get chopped up.

I like a little pop
of acid in there.

- Sure.
So what's the next step?

- Uh, working on a
sauce right now, chef.

A lot of flavor.

Most of the flavor
from the dish

Is going to come
from the sauce.

It's missing something.

I can't put my finger on it.

My sauce does not look
like it normally looks.

Let me think real quick.

Hold on.

Chicken stock,
sriracha, rice vinegar.

What am I missing in my sauce?

I got my stock.

I got everything in there
that I can remember.

My ginger, my garlic.

What am I missing in here?

- This is so stressful.

- Ah, that's what I forgot.

I knew I forgot something.
Brown sugar.

You can't have sour
without the sweet.

So I need that sugar, baby.
Come on.

- Five minutes left, guys.

Five minutes.

- Come on, zay.
Focus on those flavors.

- It looks a little oily.
- Yeah.

- Just make sure
you're tasting it.

You want to kind of create
that nice glaze on the noodle

So it's not super oily,
you know what I mean?

- Yes, chef.

I can't fold right now.

So I run to the fridge really
quickly, add a little bit

Of stock in there,
and it gets rid

Of some
of that oil texture to it.

- Make smart choices.

One minute.

Should be plating, guys.
- Go, zay.

Let's go, jordan.

- Beautiful mint
on your station.

Any finishing touches.

It's got to be nuanced,
taste delicious.

- Let's go, guys.
Nice job.

- Let's go, guys.

- Count them down, guys.

All: Five, four,
three, two, one.

- Well done, both of you.

- Nice job, guys.

- Great job, guys.

Man.
- Good job.

- Great job.

- Woof.

It smells good.

- Gordon, I know these
are both your mentees.

- Yeah.

- And I hope that they both
made you proud tonight.

- It's a testament
to their strength,

The fact they're this far.

And so this is
a tough decision.

- Ok.

Let's start with
the steak pad thai.

- Thank you.

- I like how
proportioned it is.

I like how there's veg,
and there's some scrambled egg

And some crunchy peanuts.

What I'm really looking for is
a little bit of those flavors

That you really want with
thai food-- maybe fish sauce,

A little bit of chili,
a little bit more oomph to it.

- You know, this is
the kind of thing

That I eat on a sort of
daily basis back in thailand.

It's got the right amount
of seasoning in there.

I just need some tartness.

It is on the verge
of being slightly greasy,

And I don't know if that's
the noodles or the beef.

- Next up, we have
a udon noodle.

This has been prepared
with a ground pork loin.

- The noodles are delicious.

I love the acidity and the
sourness of those noodles,

Especially the heat.

It just does not
need the tomatoes.

- What I love about this
dish is the spicy-sweet

Notes I'm getting from it.

- Yes.

- You know, I'm not a
big fan of the pork loin.

Eats really, really dry.

- Yeah.

- Two very good dishes.

Unfortunately,
we have to eliminate one.

Richard, which dish are
you going to eliminate?

- One's lacking a little bit
of that sort of savory

Wok hei flavor that you get.

One's lacking
a little bit of acidity.

But they're both really,
really neck and neck for me.

Nyesha, the dish I'm going
to eliminate is the...

♪ ♪

The pad thai.

- Gordon, which dish will
you be sending home tonight?

- Really tough one for me.

I've been across every step
of this journey by your sides.

I'm going to go on flavor
and which one would

I want to order again.

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

♪ ♪

Pad thai with the beef.

- That dish was
cooked by izahya.

- [sighs]
damn.

- Oh, man.

I fought to the very end.

And I put my all out there.

I put it all out there, man.

- I still have to remind
myself you've only

Been cooking for two years.

And I think the growth
and the confidence

And the commitment you've
shown to this industry,

And this competition,
has been extraordinary.

You found food
on the back of the upset

With the injury in football,
exactly the same as I did.

And that's why you and I are
going to stay very close.

- Thank you, chef.
- Got it, my man?

- Thank you, chef.

- Here's what I'd love to do.

I've got restaurants
in miami, and I'd

Love for you to come and spend
a couple of weeks with me

In those restaurants.

♪ ♪

And I know that's
not a mentorship.

But what it will do is open
another door to get you

Into where you'd like to go.

- Thank you, chef.

From the bottom of
my heart, I thank

You, chef, for everything.

You mentoring me, you just
pushing me, you guiding me

And just believing in me,
this has been an experience

Of a lifetime for me.

I've worked so
hard to get here.

And just in a matter
of two years, you know,

I've had my ups in this
competition, I've had my downs,

But I've responded
every single time.

And my whole goal here
was to inspire, you know?

I want to inspire
people like me,

That's chasing that dream,
to just keep going, keep going.

So I'm so proud of myself,
so proud of myself.

- Come here, big man.

Ah.

Yeah.

Oh, man.

I can't wait to
see you in miami.

- This isn't going to stop me.

If anything, it motivated me.

It lighted a fire under me.

I want to learn more.

There's so much
more to do, man.

So I'm excited for
what the future holds.

[applause]

- One of us.

Well done, my man.

Oh my goodness me.

- [sighs]

- Congratulations to you all.

You are our "next level chef"
semifinalists.

Come on!

[applause]

Amazing.

Well done.

There are four of you and
only three spots up for grabs

In that grand finale.

So the thing that you should be
asking yourself right now is,

Will it be me?

- Mm.

- Good night.

- Thank you, chefs.

- Man. Well done, man.

Well done.
- Thank you, chef.

- Get some rest.

- Oh, man.

- Whoo!

- You good, girl?

- I mean--
- man.

- --He's so sweet.
- I feel you.

♪ ♪

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

- You're just one cook away
from the grand finale.

- Crunch time right now.

- Let's go!

- Not now.
Don't drop the ball now.

Come on.
- I want to be there so bad.

- The dish--

- I'm not going down
without a fight.

- --That has earned their way--

- At this point,
it's really anybody's match.

- --Into the grand finale--

- Ugh, my heart's pounding.

- --Is--

- It means so much to me.

[dramatic music]

♪ ♪