All language subtitles for Next.Level.Chef.S03E15.720p.WEB.h264-BAE

- Previously
on "next level chef"...

- Go!
- The dish I'm sending home

Is the pad thai with the beef.

- Izahya.
- I put it all out there, man.

- 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.

- ♪ ain't no stopping us now ♪

- And tonight...

- You're just one cook away

From the grand finale.

- Let's go!

- Crunch time right now.

- I want to be there so bad.

- The dish...
- I'm not going down

Without a fight.
- That has earned their way...

- It's really anybody's match.

- Into the grand finale...

- Oh, my heart's pounding.

- Is...

- It means so much to me.

- ♪ ain't no stopping us now ♪

[knives shinging]

[dramatic rock music]

[elevator dings]

♪ ♪

[timer ringing]

♪ ♪

- Whoo!
- Whoo!

- Wow.
- Yeah!

- Comeback.
- Whoo!

Yeah!
[laughter]

- First of all,
welcome to the semifinals.

[all cheer]

Oh, my goodness me.
What a journey.

We started this competition

With 24 hungry
social media stars,

Home cooks,
and professional chefs.

And now you're
just one cook away

From the grand finale.

- I just got goosebumps.

Everything is resting on today.

To get to that finish line,

I have to nail it today.

- Christina, what's the--

What's the motivation
you're bringing

Into this challenge today?

- I literally put
all my dreams on hold

For ten years for my daughter.

She has special needs,
so just taking care of her.

- Amazing, absolutely amazing.

- Just want my daughter
to have inspiration and know

That her limitations don't
have to hinder her dreams.

She can do anything.

- Gabi, where do you get

Your inspiration
and motivation from?

- I just have
the biggest cheerleaders.

Everyone said, you're going
to do something big someday.

And so there's a little bit of
pressure to make that happen.

But then there's
all this desire to be like,

I'm not going to let you down,

And I'm not going
to let myself down.

- Jordan, jordan, jordan,

Talk about a cat
with nine lives.

- [laughs]
- I'm telling you.

- I feel like
your problem child.

- Nothing really
intimidates you.

- Although I haven't had
a consistent season here,

I think what I've showed is
that when you get knocked down,

You have the choice
to get back up.

- Zach, one of the most
earnest competitors,

You've got a lot
on your shoulders.

- Going to sleep at night
and realizing

I don't have a home to go to,
that's tough.

That's tough.
So I just have this, like--

This drive that just
keeps me going.

- I think I speak for richard,
gordon, and myself,

We'd be happy to mentor any one
of you over the next year.

- We've seen you battle
out of the basement,

And we've seen you shine
in that top-level kitchen.

And yet, you're
all still standing.

- I want that $1/4 million.

But more than anything, I want
that one-year mentorship.

- Now, as a next level chef,
your palate is essential.

Knowing how to strike
a perfect balance of flavors,

That's what
really does separate

A novice from a seasoned chef.

- Absolutely.
When you think about

That natural sweetness
that comes from a lobster,

It's balanced out
with something like citrus,

Right, those bright notes
that you get.

- In today's
semifinal challenge,

You'll all have 30 minutes
to create a dish

That highlights one
of the classic taste elements.

I think about sweet and sour,
bitter and spicy.

- The one thing that got me
this far is my flavor.

I know flavor.

What a challenge
for me to shine in.

Yeah, let's rock.

- At the end
of today's challenge,

Two of you will secure
your spot

In the grand finale.

- [huffs]

- The remaining two of you will
be battling it out

In the final elimination
cook-off

For that last remaining spot.

Understood?
All: Yes, chef.

- All right, gabi,
best dish last week.

You have the top kitchen
all to yourself,

But we have a big decision
to make.

What are you going to do

With the final time token
of the season?

Are you going to keep the extra
ten seconds for yourself?

Or will you take ten seconds
away from a competitor?

This is a massive decision.

[dramatic music]

- I think everybody's butt
cheeks just tightened a little.

Look, we're competitors.

If I had to take time
away from someone,

It would probably be zach

Just because I see him
as the biggest threat.

I think
in a challenge like this,

Where you're focusing
on flavors,

I want to see what's on that
platform a little bit longer.

I want to use that time
for myself.

- A noble choice.

Ten extra seconds
are yours, gabi.

- Thank you, chef.
- You can head to the elevator,

And I'll see you up on
the top floor very, very soon.

- I'm excited.
Thank you.

- Good luck, gabi.

Everything you grab
has consequences

To get yourself
into that finale.

Remember that.
- Yes, chef.

- Good luck.

Big decisions.

♪ ♪

[elevator dings]
- [sighs]

Let's have some fun.

Top kitchen!

Making it this far
in the competition...

Here I am.

Makes me really proud.

♪ listen to gordon ♪

♪ do what he says ♪

- Let's do it!

- Yeah, baby!

One more cook away
from the finals.

It is so close.

I'm sorry,
one of you guys are going home

Because I'm making my way
into that final today, baby.

- Nya-nya-nya-nya-nya-nya.

Come here, dreads.

Come here.
- [laughs]

Oh, god. No!

- Zach and gabi are
my biggest threats.

Whatever dish I make
has to be better

Than at least one of theirs

Because I'm not going
into the elimination.

- You ready, girl?

- No choice
but to do this today.

♪ ♪

- Where's everybody at?

It's lonely down here.

Game time, guys.

[clapping]
y'all ready?

- That's it.
- This is the one.

I'm up against
the three best chefs

In this competition
to get to the finals.

You know, I've had
my back against the wall

Multiple times,
but I'm not top four

For no reason, right?

I've gone
into many eliminations,

And I earned the wins in those.

You ready?
- I'm ready.

- Come on, girl.
Use that time token for real.

- I will.
- Get your ten seconds.

Magic.

Let's go, gabi.

- Right, young man, we good?

- We're gonna do
what we're gonna do, chef.

- Okay.
- If I wasn't set up

For success
by the flavor challenge,

It's the dream team, the mentor
and the problem child.

- I know you can make it
into the finale,

But you start off
too erratically.

- Yeah, it's like,
when I'm good, I'm great,

And when I'm bad, I'm bad.

- You feeling good?
- Yeah, yeah.

Let's rock, man, for real.
Let's do it.

- Let's go!
[all cheering]

How are we feeling?
- Great.

- Oh, my god.
- Amazing.

- Feeling amazing.

- You know,
the vibes are very strong,

And they feel positive
and amazing.

All: Yes.

- Any proteins that
we're hoping for?

- Depending on what protein
I grab,

That's going to change
my vision super last-minute.

- Not too much
last-minute today.

Okay?
- Oh, god, I'm stressed.

- All right.
I won't keep you on your toes.

- Let's focus on maybe
five things, do them well.

And then maybe we can add
one or two, but let's not--

- No, no, no,
eight ways, eight ways.

- Stay in control.
She's trying to set you up.

[laughter]
- keep going, my friend.

♪ ♪

- Hi, chef!

- I haven't got to work
with you yet...

- I know. I know.
- Which is crazy.

- Not since auditions.
- Almost since the auditions.

My goal today is,
not on my watch.

Let's just get a dish that's
going to get you to the finale.

- I need to get there, chef.
I do.

- I know. I know.
Let's line it up.

Let's have fun.
- Just have fun.

- You can do it, gabi.
I believe in you.

When the light goes green,
it's go time, gabi.

So you got
that extra ten seconds.

And go.

♪ ♪

- Spicy, sweet, charred--

Scallops sour.

[gasps] I like sour.

I can make sour work.

I like that.
I like this.

Ooh.
- All right, so sour.

- Yuzu ponzu's...
- Make sure we get some--

- Calling to me.
- Yeah, yuzu--

Citrus is going to be sour,

So that's going to work.
- Citrus.

What else is sour?

Yogurt, oh, my gosh.
Yeah, that sourness.

Galangal.
I have some tamarind.

- Five seconds, gabi.
- I got five seconds.

- Lots of ingredients.
Asparagus, scallions, herbs.

Herbs?
- Beets I think will be

Good with this ponzu.
- Mint, chives.

Yeah, if you can reach it,
it's yours.

- Oh! Okay.

That was actually intense.

Thank god for that extra
ten seconds.

- Go!
Go, go, go, go, go, go!

♪ ♪

- I grab the black cod.

Wait, I don't want this.
I put it back.

And I grab the pork chop.
I want to do spicy.

Spicy, spicy.

I grab
a spicy andouille sausage.

I have fennel,
brussels sprouts.

Super excited about this grab.

- I got beef filet charred.
Okay.

- Start building
around the protein.

You have a filet.
You have charred.

Think about how we're
bringing out smoky notes.

- I see brandy, so I grab it.

And I know I want to grill
some of my veggies

Just over an open flame and
get that real charred flavor.

Asparagus, baby carrots,

Enoki mushrooms,
a sweet potato.

The whole garden
is in my apron.

♪ ♪

Nice grab.
Good job, christina.

Good job.

- Let's go!

- I need a good grab
today, chef.

- Okay, stand by.
It's moving!

- [exhales sharply]

- Go! Let's go.

What have we got?
- Black cod.

Sweet, beautiful.

[sings high note]

How the hell did black cod
get to the basement?

Literally, one of the best
fishes to eat.

- There's some white miso
there.

- White miso, beautiful.
Miso cod, love that.

- Think about it, sweet.

- Sweet, sweet, sweet.
So I see honey, that's sweet.

We need something to kind of
combat the sweetness.

So I grab some lemon.
I grab some grapefruit,

Grapes, gochujang
for that spicy kick.

- Well done.
Well done.

Okay, young man,
your 30 minutes starts now.

Let's go.
- All right, let's do it, chef.

So we got black cod
right here...

- Beautiful.
- With sweet, and, you know,

Luckily we've got
some beautiful miso.

- Gotcha.
So a lovely marinade.

That's the sweetness in there
already, right, which is great.

Now, that miso burns
very quickly,

So just be careful
how you cook that as well.

And how are we going
to elevate this even further

To get you into the finale?

- We got some baby vegetables.

I'm thinking maybe we get
some nice caramelization.

I do have a sweet potato if
I can get them in quick enough.

Finish them in some,
like, gochujang

For some really nice
asian flavors with that miso.

So I think it goes
together well.

- Get that
into the marinade asap.

- Absolutely.

There's a million things
on here

To make this
the most beautiful plate ever.

I need to make sure
I execute the fish perfectly

And I get all
of these flavors working.

I just need the time to do it.

- Right, young man,
5 minutes gone,

25 minutes to go.

- Nice and sweet, beautiful.

- What an opportunity.

- [groans] hell, yeah.

- This is huge.

- Zach, what'd you grab?

- Getting ready to get
this pork chop going.

- So where are our spicy notes?

- I'm going to do some 'nduja,
breadcrumbs on top of it.

I'm going to do a potato puree
with some spice in there,

Caramelized fennel,
and candied brussels sprouts.

I'm going to try to hit
all the senses, chef.

I'm going to do spicy
with fresh

With umami and mushrooms
and pickled and--

- Careful. Just don't
start doing too much.

- I'm feeling good
about this one, chef.

♪ ♪

- Christina, what'd you grab?

- I got a filet, and
my flavor profile is charred.

- Sort of chargrilling
the filet?

- Yes, and then I'm going
to do my asparagus on, like,

An open fire situation...
- Ooh. Wow.

- To really impart that flavor.
- Wow.

- Do the same thing
with my mushrooms

And then incorporate them into,
like, a brandy wine sauce.

And then I have some sweetness
from a sweet potato puree.

And then I'll have
some sourness from my sauce.

I want it to be simple
and bring that charred flavor.

- Just cook
with a calm confidence.

So you want to get--careful.

Be careful!
I said, be careful!

Don't--don't touch it.

- There's a fire to my left.

There's a fire in front of me.

- [bleep]
- oh, my god.

- What are we doing with this?
Come on!

[dramatic music]

- You want to pull
the heat off?

- Yep, just wait--wait till
it dissipates a little bit.

That pan's pretty ripping.

Stay in control of those pans,
okay, chef?

- Behind you.
Coming through.

♪ ♪

- 18 minutes to go.
Make it count.

Zach, are you leaving that
oven door open on purpose?

Shut it, and be sure, okay?

- Heard, chef.
- Let's go.

Slam it.
Shut it.

Use your bicep, bro.
- [laughs]

♪ ♪

- I am really loving
these ingredients we have.

- So my sour elements
are this tamarind.

I think a tamarind yogurt.

And I'm going to use that
on the beets.

- I love the idea
of a sweet and sour beets

With the tamarind.

The mushrooms just
really, really seared nicely...

- Yes.
- Like, with the scallops.

- I'm having fun today.

If I'm cooking
when I'm having fun,

Then I'm having a good day.

- Were there days
where you didn't have fun?

- There were days
where I put too much pressure

On myself, chef.
I'm sure that you've felt that.

- I feel it right now, gabi.

Platform is here!
- Oh.

Okay. Oh, my god.

- Gabi, take a plate
and one ingredient

To elevate your dish.

- Plate and one ingredient,
plate and one ingredient.

It's like in "harry potter."

The wand chooses you.

But in this case,
the plate chooses the food.

Okay, I'm thinking
the white--yes.

Okay, so--
- and then you can grab any

Of the other ingredients--
truffles, caviar.

- Oh, my gosh.
Yeah, I'm thinking caviar.

- Okay, grab the caviar.
- I'm not seeing it.

Oh, [bleep]!
- Right here, right here.

- Oop!
Oh, I didn't grab a spoon.

That's okay.

- All right, platform
is on the move, guys.

You can take one ingredient
and one plate.

- So much to look at.

- I instantly grabbed
a dome piece.

That smoke element just gonna
bring everything together.

Bring out
those smoke guns, baby.

- Any ingredient and one plate.

- Beautiful black truffle,
perfect for my filet.

- Oh, gorgeous. Incredible.

- All right,
and I got truffles.

- Okay, miss elevation.

- Who isn't a truffle girl?

Just like, make it rain.

- Jordan.
- What do we got

To work with, chef?
- Grab a plate...

- Ah, plating.
- And one extra ingredient.

What's going to highlight that?

- Beautiful.
- Any tool you want.

- Smoked black cod?
- That's up to you.

- Okay.
- Yeah, it's a good idea.

- I have never used
a smoke gun before.

We're gonna figure it out.

And I've actually never even
seen a white truffle before.

Truffle and black cod,
I think that works well.

- Where's the dome?

- I didn't see the dome
on there,

But we'll make something work.

We got bowls down here, chef.
- Absolutely.

- The only problem is,
I'm in the basement.

I don't have a truffle grater,

And I don't have a lid
for my smoke gun.

I feel like I'm driving
a lamborghini

Through an alleyway right now.

- Let me see if we get
a cloche somewhere

So we can put that on top
so we can smoke.

- Right here.

We're just gonna throw a bowl
over this dish.

- Do you know how
to use this thing?

- No, chef, I do not.

- You just lift this up
a little bit here--look.

And then you hold it,
maintain it in.

Then it stays over.
- Boom. Okay.

- Yes?
- Yes, chef.

- Is that--what is this?

- This is gonna be a little bit
of a sweet potato puree--

I mean, sorry, regular potato
puree to cut some of that heat.

- Okay, be careful
with blending it.

- Holy crap.
Chef arrington mentions,

What are you doing blending
your potato puree?

And I'm like, what am I doing?

When you blend it,
it becomes starchy and gummy.

Little gummy, yeah.
- Yeah, it gets gummy.

You could do a fennel puree.

- Fennel puree, boom.
That's what I'm going to do.

I'm going to do a fennel puree
on the fly.

Yeah, I wonder
if I got time, huh?

- Those judges are gonna get
nothing past them, zach.

- Yes, chef.
- Winning dishes

Out of the middle-level kitchen
today, yes?

- Yes, chef!
- Yes, chef!

- [sighs]
these guys are cooking.

I'm really concerned
that zach tends

To do too much at the very end.

- Let that rest. Oh.

- There's only
one last opportunity

To make it into the finals,
and it's happening right now.

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

- Guys, ten minutes left.

- [bleep] yeah, let's do this.

- Push, baby, push.

- Coming through hot.
- Coming through hot.

Yeah, you are.
Let's go.

- I go to check on my beef.

I'm thinking maybe it's done,

But it's still really bouncy.

Raw.

- Sorry?
- It's raw.

- So--
- gonna need more time.

- Still under, no?
- Yeah.

- Let's go.

Just leave it
to the last minute, okay?

Stop worrying, okay?
Stop right now.

Get it out of your head
right now.

- I'm gonna do this!
- Yes, you are.

- How are you gonna incorporate
that white truffle?

- Oh, white truffle.

Oh, man.
- You grabbed it.

One of the most expensive
ingredients.

- Oh, what did I want
to do with this?

Think, think, think, think,

Think, think, think,
think, think.

Time. Time, chef?
- Five minutes, okay?

Don't forget that cod needs
to go on a little bit earlier

So it rests.

- Ah, [bleep].

I should have put this on,
like, two minutes earlier.

- Good, dry it off.
- Yep, dry.

- Make sure, yeah.

Don't forget
the miso will burn.

That's a very high
temperature there.

Please be careful.
- Yes, chef.

- Just look--oh, told you.

- [whistles]
- see? Yep.

- Yep.

I got a lot going on right now.

- What have you done
with the vegetables?

- Okay, vegetables are roasting
in the oven right now.

I got shallots
that need to be fried,

Vegetables in the oven.

And I got a vinaigrette
over here.

I got truffles, microgreens,
sweet potatoes.

- Come on, jordan.

Don't drop the ball now.
Come on.

- It's gonna be
a close one, chef.

I don't know if I'm gonna
get this done.

- Come on, jordan.

Don't drop the ball now.
Come on.

- It's gonna be
a close on, chef.

- Start working it out.

Four and a half minutes to go.

- Yes, chef.
Gotta pull this thing together.

- Be careful though.
Make sure it's cooked.

Okay, touch it.

Gotta touch it.
It doesn't look cooked.

- Yeah, gotta leave it
in there till the end then.

Oh, my god.
I'm just telling myself,

Like, dude, get it together.
Focus. Think.

This is for a spot
in the finals.

Crunch time right now.
- Hey, head up.

We don't know
what's going on upstairs.

[dramatic music]

- Let's do this for all
of the people back home,

Jersey shore/pennsylvania?

- It's a town name
in north central pennsylvania

Called jersey shore.

It is a tiny, tiny little town

Three and a half hours
equidistant

From philly and pittsburgh.

- Amazing,
so gym, tan, laundry?

- Yeah, right.
- Okay.

- But it's the opposite
of that.

People, like, would drive
to school on their tractors

In the morning.
- Got it, okay.

- I'm so proud
of where I come from.

- I love it.
I love it.

Let's just pick up that pace.

Make sure that we're not
gonna burn the scallops.

The heat doesn't have
to be super high.

We don't want to cook them
too much.

Now it's really just
a couple of seconds.

You just don't want to overcook

Because they're still gonna
cook when they come out

Of the pan, carryover cooking.

Cut one of those scallops open.

The only concern is, those
scallops are a little small,

The pan was a little hot, but
let's just see where we're at.

- All of this rides
on how well they're cooked.

♪ ♪

- Now, are the--
are the scallops overcooked?

- Yeah, it might be--
I'm gonna try and--

I might just--hmm.

I'm trying to think.

In the semifinal,
an overcooked scallop

Could be the thing that
sends me into elimination.

♪ ♪

- Balance out the flavors now.

Think about how you're bringing
that vision to life, right?

Charred for christina.

Spicy for zach, right?

What are we doing
with the puree?

- I'm going to do
a fennel puree.

Super last-minute,
I'm gonna do a quick pivot.

- That could be very close.
Be careful.

- Yes, chef.

- Let's go, guys.
Big push.

Winning dishes out of
the middle-level kitchen today.

- How much time?

- Two and a half minutes, guys.

Christina, your steak
is in the oven.

That's intentional, right?
- Yeah.

Honestly, probably
just another minute.

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

Nice fennel soubise.
Why not?

- Love it.
Beautiful pivot, chef.

Beautiful pivot on that.
- Yeah, yeah.

It's all you, baby.
- Yeah, baby.

- It's all you.
- Yes, chef.

- Two minutes left.
Let's start plating.

- Whoo, baby!

- Two minutes.
- There it is.

- Right behind, behind, behind!
- I got the door.

Let's go, zachy.
- Yep.

On it.

- I cannot slice
the filet mignon.

It did not have
ample time to rest.

And I don't want to poke it
with a temperature probe

And release all the juices.

So I'm flying blind right now.

- Make it count
for a spot in the finale...

- Yes, chef!
- Of "next level chef."

250k, baby.
- Whoo!

- One-year mentorship.

♪ ♪

- Bring it home. Let's get
into the finale, gabi.

Let's do it.
- Yes, chef.

I want to be there so bad.

- 90 seconds left.

- Don't get too pressured, gab.

Just do your thing.
Have fun.

- I'm glad you're just
focused on yourself.

But I sure hope that someone
else is messing up down there.

- Let's go.

We can still get
this done, okay?

We can still get it done.
- Yep.

Here we go.
- 60 seconds to go.

- Coming out.

- The platform's moving!

Come on, jordan.

- Whew.
Okay, think, think, think.

- Jordan, we got to go.
We have got to go.

We've got the smoke here.
We're down to 30 seconds.

Gotta get the cod on,
young man.

Got to get it on, please.

♪ ♪

- Oh, where's my baby veg?

Baby veg is going to get--

- Jordan, come on.
The platform's here.

Come on.

Let's go.

- Oh, god, it looks
like [bleep].

- Ten seconds to go.

Come on, come on, come on.

Five seconds to go.

Okay, you got to go, man.
You got to go.

Seconds away.
You got to go.

You got to go.
Go, go, go, go, go.

Go, go, go.

Go, go, go, go, go.

Jordan, man.

- Make it nice.
Come on, zach.

- Yes, chef.
- Platform's here.

♪ ♪

- I'm on this side, zach.

I'm on the far side, zach.
Come on.

- Let's go!

- I'm starting
to add all the elements.

I go to do the smoke element,

And I couldn't find a lighter.

- Come on, come on,
come on, come on.

♪ ♪

- It's all good.
Just get it on there.

Zach, come on!
You don't have time!

- [bleep]
- just go.

Come on, zach,
don't miss that platform.

- I have seconds left.
I have to make that platform.

I'm gonna put the dome on it,

But there isn't gonna be
no smoke in it.

♪ ♪

Whew.

- You got everything?
- Yes, chef.

- Okay, it's here.
- Thank you, chef.

- You got all the elements--
mushrooms, the ponzu?

Okay?
- Yes, chef.

♪ ♪

[exhales]
yeah!

Thank you so much, chef.
- Oh, my god.

Good luck.

- Jordan, what happened there
in the last five minutes?

- Whew.

- Man, the shallots
were forgotten.

Did the vinaigrette go on?

- Nothing went on.

- Did you use the truffle?

- Didn't even get it
on there, chef.

- Jordan.
- I know, chef.

[bleep], man.

[dramatic music]

♪ ♪

- What a cook that was.

Tough, right?
All: Yes, chef.

- We've got
some digging in to do.

- Oh, my god,
I'm so mad at myself.

I had all the elements
to make a badass dish,

And half of them just
didn't even get on the plate

Because I ran out of time.

Top four challenge,
and I just drop the ball.

I'm just--[bleep]!

- The good news is,

Two of you are going
straight into the finale.

Let's start off
with the basement.

Jordan grabbed the cod.

His flavor profile was sweet.

He marinated this cod
in a beautiful miso,

Charred the bok choy,

Made a little hash
from that sweet potato,

Roasted young vegetables.

And we forgot the shaving
of the white truffle.

- It's surprising that
black cod fell to the basement.

Bummer that the truffle
didn't get on there

Because I was kind of excited
about that element.

- Sure. Shall we?

- Yes, please.
- Please dig in.

[suspenseful music]

♪ ♪

Young man,
I know you're feeling

Somewhat disappointed
right now,

But let me tell you something.

The cod is cooked
absolutely beautifully.

- It is really cooked
very well.

However, everything
sort of caramelized,

So there's nowhere
for my palate to go

And to get
that kind of reprieve.

- If I would have just had
an extra minute or two,

My plate would have
been complete,

And the flavors would have
been so [bleep] good.

I know it.

- Shall we move
to the middle, please?

- Yes, please.
This chef, I wish

I could bring to life
what they had in mind

And with this sort of smoking
finishing element of this dish.

However, started
that process too late.

The spicy notes fortified
with this pork chop here,

Glazed fennel,
and also a fennel soubise,

Brussels sprouts,
and a fennel top to garnish.

- Yeah, visually,
I think you could have done

With the smoke here.

♪ ♪

Yeah, I think the smoking would
have really set this apart.

What a shame.

- If you don't get
the smoke on it,

Not quite sure why
the cloche ended up there,

Because the actual cloche
itself sort of makes the sauce

Or the puree on the bottom
a little bit messy.

But the flavor, the pork
is cooked really well.

- The pork chop is spiced,
but it's not overtly spicy.

But to just throw
a cloche on it,

You know,
it doesn't make sense.

- We are literally just
an arm's reach

Away from the finale.

I have to get there.
I have to get there.

- Next up, we have
a charred filet of beef

Cooked over an open flame,

As well as mushroom
and the asparagus both cooked

Over an open flame
with a sauce au poivre,

Finished with black truffle
and a sweet potato puree.

- Ugh. I don't know
how my filet is cooked.

Moment of truth.

♪ ♪

- Stunning.

♪ ♪

Charring a filet mignon,

A protein with no fat,
really exceptional.

The char flavor is definitely
coming through there.

And the sweet puree,
yeah, wonderful.

Peppercorn sauce, I mean,

This thing just
gives you everything.

- Yeah, I think really smart

To cook mushroom
and the asparagus

Over an open flame.

Great execution.

- Charring the filet is tough.

To me, the filet is
a little overcooked.

- Shall we head
to the top floor?

- Yes.
- Top floor.

- Okay, so we know
gabi was on the top.

This is a pan-seared scallop
with a spiced yogurt sauce

And sweet and sour beets
with chanterelles and caviar.

- Beautifully finessed,
great choice of plates.

- Oh, my heart's pounding.

Everything is relying
on this dish right now.

- It's a beautiful dish.

However, scallops
slightly overcooked.

30 seconds, so just
a little bit too firm.

- You know, this is
a really beautiful composition.

The vibrancy that's coming off
of the center here,

The beautiful beets,

And how that yogurt adds
that sour note.

- When a dish is as good
without the protein,

That says a lot.

Of course, the challenge was
to cook the scallops.

But the beets, the yogurt,
and the caviar,

To me, that's where it's at.

- We're moments away
from putting two of you

Into the finale.

Man, it's going to be tough.

Excuse us.

Wow.

♪ ♪

- Whew.
- I just need to breathe

Because I'm starting
to, like, panic.

- Okay, even setting
our professional chefs

In our businesses
this kind of challenge,

I'm gonna be honest,
they would struggle, right?

- Absolutely.
- Yeah.

To pair the one flavor

And then not have that
sort of overtake the dish,

Which I think happened maybe
a little bit here and there.

Black cod...
- Yes.

- That one was almost
too charred to me.

- He left it way too late
before that cod went on.

The reason it was so charred
is because he threw it

In a pan that was too hot.

I actually like
the caramelization

On that black cod,
did give it some flavor.

- Who cooked the filet?
That was zach.

- Christina.
- That was christina.

- It was christina?
- Yeah.

- I know you said it was
slightly overcooked,

But you're gonna get that

When it's cooked
from the grill.

- When I say slightly,
I really mean slightly.

- Pork chop, it looks
a little bit unfinished.

Had he smoked that at the end,
honestly, that was a slam dunk

For me in the finale.
- No doubt.

- It was a really messy
plate, though.

- I said, "30 seconds."
then he went for the smoker.

- But why put the cloche
on it then,

And it gets in the sauce
and the puree,

And it makes it
really, really messy.

- Honestly, your his mentor.
I mean, do you not see

At the last minute, he tends
to do so much at the end?

And then ended up, like,
literally almost, like,

Tossing that gorgeous plate
on the platform.

- Really?
- Yeah, it was unfortunate.

- Damn, yeah, it was tough.
That was a tough one.

- Gabi's scallops, I mean,

The plate visually
looked beautiful.

- Really beautiful.
- 10 seconds,

20 seconds over
on those scallops.

- A touch.
- I wish there was a little bit

More yogurt on the plate
as well.

- Absolutely.
- We have to make

A very important decision
and nominate

Two out of these four to go
straight into the finale.

- It's close.

- These conversations
are getting

More and more difficult.

And this one has been

The most difficult
of the season.

We have four of you,

But only two spots.

The first dish that has
earned their way

Into the grand finale is...

[suspenseful music]

The scallops.
Gabi, congratulations.

- I made it.
[laughs]

I'm in the moment
I've been dreaming about.

And I'm going to be
in the finale.

I can't even talk right now.

- Aw.

- Oh, my god, I'm shaking.

I-I'm so pleased.
Thank you.

- The second person heading
into the finale...

♪ ♪

This was really tough...

♪ ♪

Was the charred filet.

- Oh, my god!
- Christina, well done.

Really well done.
- [bleep]

[squeals]

[laughs]

I'm in the freaking finale!

I'm just so proud of myself.

- Oh, zach, jordan,

We just missed the mark.

- I'm just so disappointed
in myself right now.

I just got to get
into a warrior mindset,

And I just got to go in there,
and I got to cook.

And hopefully I do it
well enough to take zach out.

- I cooked my ass off
to get here.

And I'm finally here, you know?

I'm going to the end, you know?

I'm going to that last three,

And I'm going to be
in that finale.

- You both now have
one last opportunity

To join gabi and christina
in the grand finale.

You'll have 30 minutes

To create a black-tie dish
worthy of the finale.

We'll use one of the most

Sophisticated ingredients
around,

Champagne.

Now, I'll join both of you
in that top-floor kitchen.

Head to the elevator.
I'll meet you upstairs.

Gabi, well done.
Christina, well done.

- Thank you.
- Congratulations.

- It's an opportunity,
gentlemen.

- Damn, richard,
you're so close

To not having anyone
in that finale.

Are you okay?
Or is this a trend?

- I really do hope
zach makes it to the final.

I don't want to be the first
mentor that doesn't have

One of their mentees
in the finale.

That is egg on your face.

People love the underdog,
gordon.

- Man.

- All right.
- All right, brother man.

- All right, guys.
- Let's do this!

- Get out there, guys.
- Let's go.

- I'm in elimination
for the fourth time.

Zach, probably
the fiercest competitor

In this competition.

Dude knows
how to do everything.

But I'm not going down
without a fight.

- I'm a fighter,
and this is my last chance

To prove to these judges
that I deserve

A spot in that finale.

- Right, come over, you two.

Let me have a chat
with you both.

- Yes, chef.

- Champagne,
it is packed with flavor.

- Yeah.
- Okay?

Champagne,
we don't drink that often.

But when we do do it,
it's a special occasion.

So elevate that dish.

Get yourself in the finale.

- Yes, chef.
Thank you.

- Okay, both of you, good luck.

Line up, please.
Let's go.

[suspenseful music]

Platform is moving.

On your mark.

♪ ♪

Get set.

Go! Let's go!

♪ ♪

Veal chop and turbot, nice.

- So I instantly grab
the bone-in veal chop.

Hell, yes.

I see fennel,
stone fruits, potato.

I see vanilla pods.
I'm like, bingo.

That's light and elegant
for me.

- Think about how you're going
to include that champagne.

- Yes, chef.

- I see some turbot,
and I'm like,

Give me that fish.

I'm feeling confident
right now.

- All right, zach,
tell me about the dish.

- So I'm going to do
a beautiful veal, mid-rare.

And then I'm going to do

A vanilla bean champagne
beurre blanc.

- Prioritize
the most important.

Veal, don't wait too long
to get that on.

Yes?
- Yes, chef.

- And then focus on that sauce.
- Yes, chef.

- Okay?
Let me help you with that.

- Thank you, chef.

[all cheer]

- Right, young man,
what did you grab?

- So I want to do
a pan-seared turbot

With a champagne braised veg,
a mashed potato,

And a beautiful
champagne beurre blanc.

- Right, I love that.
Have you cooked turbot before?

- I haven't, but you know what?

I'm definitely not going
to let it do

What the black cod
did to me earlier.

- There's fat
running through this.

- Oh, there is
a lot of fat there?

- There is fat--
- ope.

- Damn, you okay?

- I'm peeling potatoes
right now,

And all of a sudden,
a chunk of my finger is gone.

I'm like, are you kidding me?

- Do you need a medic?
- Hell no.

This is elimination.
There's no time for a medic.

I'm throwing a glove on this
thing, and we're going to cook.

- What are you gonna do
with the mash?

- We got
this beautiful black truffle.

I figured we'd do
some beautiful

Black truffle mash in there.

- Smart.
- Thank you, chef.

- 10 minutes gone,
20 minutes to go.

- 20 minutes to go, chef.
- Zach, where are you going?

- I'm going to go put it--
pop it in the oven,

And then I'm just going
to use a portion of that

For my dish, chef.
- Okay.

What are you doing
with the fennel?

- Gonna do a nice
fresh fennel salad,

Chef, with some shaved radish.

- Good.
And what's this for here?

- A vanilla bean beurre blanc.

- Okay. This thing is
really sweet as well.

Also start thinking
about that, yes?

- Yes, chef.
- Just be careful.

- Vanilla bean with veal,

This is a beautiful
modern twist

On a classical
steak and potatoes dish.

This is beautiful.

Veal is in.

♪ ♪

- Right, the carrots,

The mushrooms, the potatoes.
- Yep. Yep, yep, yep.

Yep.
- I'm loving this.

Nicely season on there
as well, yeah?

- Yes, chef, absolutely.
- What's going on in here?

What's happening here?
- That's my beurre blanc.

- Um, yeah, and there's
a lot of that butter

In that beurre blanc;
just a tablespoon of cream,

It stops it from breaking.

- Beurre blanc sauces,
like any sauce, can break.

So I need to make sure
I dial that in

And keep that sauce
black-tie-worthy.

You know, there's a lot
of elements in this dish

That have potentials
to go wrong.

- Guys, we're halfway, yes?

15 minutes gone.
15 minutes to go.

- Yeah, baby.
- Let's go.

Looking at two
phenomenal chefs.

Which one do you want to see

Standing between you both
in the finale?

- I mean,
if we're being honest...

- Jordan.
- Jordan, yeah.

Zach has a lot of tricks
up his sleeve.

- Yeah.
- And--

- Maybe too many tricks though.
- Potentially.

- Zach looks like
he's got it in control,

And those last three minutes,

That's where he gets
out of control.

- Yeah. Yeah.

- So mashed potato,
we're gonna go,

A little cream,
a little truffle.

- Yeah.
- Let's go.

- There you go, beautiful.

- Nice.
- Beautiful!

- Looking good, jordan.

- Christina and gabi are
really hyping up jordan.

Being the last pro standing,
they kind of want me gone.

But I am laser-focused
right now.

- Are you turning that veal?
- Yep, right now.

- Look after that thing.
- Yes, chef.

- That veal chop, wow,
it's huge.

It's going to have to rest.

- 12 minutes to go.

Both: Yes, chef.

- Focus on your--yeah,
that protein then, jordan.

- Protein?

Oh, my god!

I feel like I just got hit
with pepper spray.

Just get this splash of hot oil
all over my face, my arms.

- What happened?
[bleep]

- And it just keeps popping.

- Stand back.

- I feel like I'm cooking
in the middle of a volcano.

What the hell is going on?

- [bleep]
- whoa, whoa.

Are you okay?
- [bleep]

- Why is that spitting
like that?

- I don't know.
I don't know.

- I think it's just the water.

- Don't worry.
- Stand back.

Young man, you've already
burned off your fingerprints.

Don't burn off your face.

- Yeah.
- Okay?

- Yeah.
- There you go.

Six and a half minutes to go.

Start thinking of the plate.

- Okay, turn
the beurre blanc burner off.

- Turn the beurre blanc off.
- The butter will

Melt into it and emulsify.

- My sauce doesn't look thick
like it normally should.

And I think it's breaking.

[bleep]

[dramatic music]

- So you're gonna
slice that, right?

- I want just a nice little
rectangle out of that, chef.

- Just be careful
that we've got enough time

To get that veal cold enough
before you slice it.

- I need to let this veal chop
have resting time.

That's, like, culinary 101.

This is make it or break it.

- We're at
3 minutes and 45 seconds.

Zach, you get everything
on that plate.

- Yes, chef.
- And you slice that thing

Last, right?
- Yes, chef.

- Looking great.

Right, start plating.
Come on.

- Come on, guys.
- Start plating, guys.

Looking good.
You're good.

You have time.
- Come on.

You got that.

One minute away from
your final spot in the finale.

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

- Careful with that fish.
- Good.

- You got it.

- 30 seconds to go.

Zach, get it on now.
- Yes, chef.

- I'm telling you.

- All right, all right,
do the sauce.

- Come on, jordan, those hands
are shaking like mad.

Come on, composure.

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

- Stop!

Hands in the air.

Well done.

- Come here.
Good job, dude.

Good job, yeah?

Yeah.

♪ ♪

- Richard and nyesha,
welcome back.

You have just missed
an epic battle.

Two dishes, one is
a beautiful pan-roasted turbot

That's served
with a truffled mash,

Champagne braised vegetables,

Served with
a champagne beurre blanc.

Next to that is a veal cutlet
cooked on the bone

Served with a fennel salad

And a vanilla bean champagne
beurre blanc.

Right, shall we taste
the veal, please?

Dig in.

♪ ♪

Richard, I'm going to start
with you first, please.

- Yeah, the veal
is cooked very well.

You know, vanilla beurre blanc,
or the vanilla sauce,

That's definitely a little bit
more of an odd combination.

- The veal, it's stunning.

I love the depth of flavor
that I'm getting

From this vanilla sauce,

And the potato puree works
so beautifully.

The lightness
and the brightness

That's coming off
of this pickle here,

It's just lovely.

- The veal is cooked
beautifully.

I'm not a big fan
of how sweet that vanilla is.

And the champagne
is sweet as well.

Next dish is
the pan-roasted turbot.

Dig in, please.

♪ ♪

- The turbot is cooked really,
really well, golden brown.

Works really well
with the mashed potatoes.

The beurre blanc here,

Whether it's a beurre blanc
or a vinaigrette,

That's the question
with this one.

- Yeah, I think that
there is an incredible amount

Of depth of flavor
achieved in the sauce.

However, it doesn't seem like
it was emulsified properly.

So the sauce looks broken.

Black truffle
in a potato puree,

I absolutely love that.

Really great effort.

- Yeah, I think the turbot
was cooked beautifully,

Smart, cooked with
the vegetables in champagne.

And it's a shame that
the sauce broke at the end.

Two incredible dishes, right?

- Absolutely.

- However,
only one can earn a spot

Next to gabi and christina
in the finale.

Richard, I'm going
to start with you.

Which dish
are you sending in, please?

[suspenseful music]

- Big decision here.

The dish I'm sending
into the finale is...

♪ ♪

The veal.

- Nyesha.

- The dish that I am sending
into the finale...

♪ ♪

Is going to be the veal.

- Wow.
- [exhales]

- Congratulations to zach.

- The finale, baby!

I've worked so hard to
get here, and I'm here.

Oh, my god.

- Jordan.

- No frowns, baby.

- You have achieved so much.

- I feel like a kindergartener
that got thrown into college.

I have learned so much
since I've been here.

It's ridiculous.
And to cook

With all three of you has been
the opportunity of a lifetime.

- Having you on team ramsay

Has brought the energy
and the vibe.

Promise me you'll look after
those fingers.

- Absolutely, chef.
- Yeah?

Come here.
- Yeah. My man.

Appreciate you, baby.

Thanks so much.

- All of you, give it up
for jordan, please.

- Come on, come on.

- Get over here, brother.

- Whoo!
- [bleep]

- This competition, it was
harder than I ever expected.

It's emotional.
It's mental.

It's physical.
It's technical.

But it's been
the experience of a lifetime.

- Great job.

- I'm beyond grateful.

Thank you, guys.

Never in a million years

Did I think that
this competition

Would show me who I am inside.

- Bye, jordan.
- Thank you, guys.

- Take care.
- Have a good one, brother.

- Take care.
- Light it up in the finals.

Let's go!
- Yeah!

- [exhales deeply]

- What an exceptional lineup
we have in the finale.

You each have
one final big test...

- [laughing]
- oh, my god.

- Before crowning
our next level chef.

That comes with
a life-changing $1/4 million

And that one-year mentorship.

Here's what I can promise
all three of you.

This will be the most
challenging cook of your lives.

Good night.
- Thank you.

- Of course.
Congratulations.

- Thank you, chef.
- Congratulations.

- Thank you.
- Chef, thank you, brother.

- Nice job. Nice job.
- Thank you so much. Thank you.

- That's the most beautiful
plating.

- Yeah.
- Zach,

Richard blais has never won
this competition, man.

- We're doing it
this season, chef!

- No! No!
- No.

No. Team ramsay!

- Holy [bleep].

[laughter and squealing]

- Oh, my gosh.

- What a lineup.

For the first time in the
history of this competition,

We have an amazing home cook,

A professional chef,

And a social media star

In the finale.

This is going to be
a very tight fight...

- Whoo!
- Oh, my god!

- Because we have
three phenomenal chefs.

- Cheers.
- Cheers.

- Cheers!
- Cheers to the finale!

- [squeals]

- Whoo!

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

- Today...

- I'm in the finale!

- One of you...

- This literally feels
like a dream.

- Will be awarded...

- It would change my life

And my family's lives.

- The title of next level chef.

- Three dishes could win
$250,000 and that mentorship.

- Don't leave anything behind.

Leave it all on that field.

- The winner
of "next level chef" is...

[cheers and applause]