1 00:00:02,135 --> 00:00:03,337 - Last time on "Next Level Chef"... 2 00:00:03,437 --> 00:00:05,239 - It's go time! - For today's challenge, 3 00:00:05,305 --> 00:00:06,640 amazing appetizers. 4 00:00:06,707 --> 00:00:08,909 - With a beautiful craft cocktail. 5 00:00:08,942 --> 00:00:10,878 - If you mess this up, bro, no excuses. 6 00:00:10,944 --> 00:00:14,147 - The winner of the time token is... 7 00:00:14,181 --> 00:00:15,349 the chicken lollipops. 8 00:00:15,382 --> 00:00:17,017 - Let's go! 9 00:00:17,117 --> 00:00:19,620 - Which dish are you going to eliminate? 10 00:00:19,720 --> 00:00:22,222 - The cucumber, mash, and wagyu beef. 11 00:00:22,289 --> 00:00:23,590 - Vinny. - [bleep]! 12 00:00:23,624 --> 00:00:25,292 [applause] - I love you guys. 13 00:00:25,392 --> 00:00:26,393 [dramatic music] 14 00:00:26,426 --> 00:00:27,461 - And tonight... 15 00:00:27,528 --> 00:00:28,862 - Go! 16 00:00:28,896 --> 00:00:30,664 You'll all be working with an ingredient 17 00:00:30,697 --> 00:00:32,299 that can be found on a menu 18 00:00:32,399 --> 00:00:34,301 of a three Michelin star restaurant 19 00:00:34,334 --> 00:00:37,137 or the plate of a three-year-old. 20 00:00:37,237 --> 00:00:38,238 It's cheese. 21 00:00:38,272 --> 00:00:39,940 I'm not asking you. I'm telling you. 22 00:00:40,040 --> 00:00:41,508 Get your salmon in the pan. 23 00:00:41,542 --> 00:00:44,044 - I am 100% going to elimination. 24 00:00:44,111 --> 00:00:45,078 - It's going in. 25 00:00:45,112 --> 00:00:46,079 - Now. 26 00:00:46,113 --> 00:00:47,548 [knives shinging] 27 00:00:47,581 --> 00:00:49,716 [dramatic rock music] 28 00:00:49,750 --> 00:00:50,717 [elevator dings] 29 00:00:50,751 --> 00:00:53,453 ♪ ♪ 30 00:00:53,554 --> 00:00:55,722 [timer ringing] 31 00:00:55,789 --> 00:00:57,591 ♪ ♪ 32 00:00:58,659 --> 00:01:01,361 [dramatic music] 33 00:01:01,461 --> 00:01:06,099 ♪ ♪ 34 00:01:06,166 --> 00:01:07,334 - Welcome back, guys. 35 00:01:07,367 --> 00:01:09,036 Look at that swagger. 36 00:01:09,102 --> 00:01:13,674 ♪ ♪ 37 00:01:13,740 --> 00:01:19,179 Listen, over half the competition has gone. 38 00:01:19,279 --> 00:01:21,915 Now, we're going to the next level. 39 00:01:21,982 --> 00:01:24,785 The first step starts right now. 40 00:01:24,885 --> 00:01:26,353 Because for today's challenge, 41 00:01:26,420 --> 00:01:29,389 you'll all be working with an ingredient 42 00:01:29,456 --> 00:01:31,458 that can be found on a menu 43 00:01:31,558 --> 00:01:33,493 of a three Michelin star restaurant 44 00:01:33,594 --> 00:01:37,865 or the plate of a three-year-old at home. 45 00:01:37,965 --> 00:01:40,868 And trust me, I have both. 46 00:01:40,934 --> 00:01:41,835 Cheese. - Cheese. 47 00:01:41,902 --> 00:01:43,036 - Cheese. - Ah. 48 00:01:43,103 --> 00:01:44,972 - I am a huge cheese lover. 49 00:01:45,038 --> 00:01:46,874 I love Gouda. I love Brie. 50 00:01:46,907 --> 00:01:48,041 I love all the cheeses. 51 00:01:48,075 --> 00:01:49,877 I don't discriminate against cheese. 52 00:01:49,943 --> 00:01:52,713 - There's almost 2,000 varieties of cheese, 53 00:01:52,813 --> 00:01:55,983 and they all behave in different ways when cooked. 54 00:01:56,083 --> 00:01:58,285 So don't have a meltdown... [laughter] 55 00:01:58,318 --> 00:02:00,921 If you're faced with a cheese you're unfamiliar with. 56 00:02:00,954 --> 00:02:04,625 - Pairing cheeses with protein sounds easy, right? 57 00:02:04,658 --> 00:02:08,862 But in reality, it takes a lot of skill and finesse. 58 00:02:10,664 --> 00:02:11,999 - Now listen carefully. 59 00:02:12,065 --> 00:02:14,835 You must grab one protein 60 00:02:14,868 --> 00:02:18,272 and at least one variety of cheese. 61 00:02:18,338 --> 00:02:20,440 - Team Arrington, we've got more chefs 62 00:02:20,507 --> 00:02:22,910 left in this competition than any other team. 63 00:02:22,976 --> 00:02:24,444 - OK, OK. All right, all right. 64 00:02:24,511 --> 00:02:26,947 - Clearly, we are the team to beat, right? 65 00:02:26,980 --> 00:02:28,315 - Yes. - Nuri. 66 00:02:28,348 --> 00:02:30,551 - Yes, Chef? - Chef Stretch, 67 00:02:30,584 --> 00:02:32,519 best dish of the day? 68 00:02:32,553 --> 00:02:34,421 And now you have that time token? 69 00:02:34,521 --> 00:02:36,790 - Yes, Chef, right here in my pocket. 70 00:02:36,857 --> 00:02:40,561 It's 250 grand and a year of mentorships 71 00:02:40,627 --> 00:02:42,763 from the three most amazing chefs in the world. 72 00:02:42,829 --> 00:02:44,798 I mean, someone might be getting sabotaged. 73 00:02:44,831 --> 00:02:46,033 Watch out. 74 00:02:46,099 --> 00:02:48,702 - Nuri, now you have to make a big decision. 75 00:02:48,802 --> 00:02:51,004 You can decide to keep the time token, 76 00:02:51,038 --> 00:02:52,873 guaranteeing a ten-second head start 77 00:02:52,973 --> 00:02:55,042 to grab ingredients from the platform, 78 00:02:55,075 --> 00:02:59,079 or you can take ten seconds away 79 00:02:59,112 --> 00:03:00,314 from any other chef. 80 00:03:00,380 --> 00:03:02,583 ♪ ♪ 81 00:03:02,616 --> 00:03:04,785 - Before you decide, 82 00:03:04,818 --> 00:03:08,755 let's talk about the threats in this competition. 83 00:03:08,822 --> 00:03:09,823 Where are they coming from? 84 00:03:09,857 --> 00:03:11,425 - Chef Tucker and Chef Pilar. 85 00:03:11,491 --> 00:03:14,094 - That's a compliment, actually. 86 00:03:14,194 --> 00:03:15,262 Thank you. 87 00:03:15,295 --> 00:03:17,030 - But it's only one token, Chef. 88 00:03:17,064 --> 00:03:18,699 I can't use it against both. 89 00:03:18,799 --> 00:03:19,700 - Please don't come for me. 90 00:03:19,800 --> 00:03:21,735 - This is not a team sport. 91 00:03:21,835 --> 00:03:23,637 When I think about the strategy of this... 92 00:03:23,670 --> 00:03:26,273 - Mm-hmm. - To me, the bigger impact-- 93 00:03:26,340 --> 00:03:27,941 I'm getting goosebumps when I say it-- 94 00:03:28,041 --> 00:03:31,645 is taking away time from you, from Nyesha, 95 00:03:31,712 --> 00:03:33,180 from whoever I'm competing against. 96 00:03:33,280 --> 00:03:34,781 - What, five seconds each, or ten seconds from-- 97 00:03:34,882 --> 00:03:36,350 - No, ten seconds. Do I have to choose? 98 00:03:36,416 --> 00:03:38,151 - Of course, you have to. What would you do? 99 00:03:38,218 --> 00:03:39,686 - I'm taking ten seconds from Gordon. 100 00:03:39,753 --> 00:03:41,622 [laughter] - Whoo! 101 00:03:41,722 --> 00:03:43,123 - The sabotage is real. 102 00:03:43,190 --> 00:03:45,993 - Nuri, time for the decision. 103 00:03:46,059 --> 00:03:49,029 Are you keeping the time for yourself, 104 00:03:49,096 --> 00:03:50,831 or are you taking it from someone else? 105 00:03:50,864 --> 00:03:55,836 ♪ ♪ 106 00:03:55,903 --> 00:03:57,905 - I'm keeping the time for myself, Chef. 107 00:03:58,005 --> 00:04:01,008 The extra ten seconds will allow me to have first grab 108 00:04:01,108 --> 00:04:03,944 and really analyze or even use five seconds 109 00:04:04,011 --> 00:04:05,946 to bring my dish to life at the platform 110 00:04:06,013 --> 00:04:08,015 with no other chefs down my back. 111 00:04:08,115 --> 00:04:09,183 - I respect that decision. 112 00:04:09,216 --> 00:04:11,752 What I'm expecting from that decision 113 00:04:11,785 --> 00:04:14,221 is a next level dish beyond belief. 114 00:04:14,254 --> 00:04:16,156 It's a big plus when you've got a time token. 115 00:04:16,223 --> 00:04:17,691 When the competition starts to narrow down 116 00:04:17,791 --> 00:04:19,793 the way it's doing, every little advantage 117 00:04:19,826 --> 00:04:21,228 is game-changing. 118 00:04:21,261 --> 00:04:22,529 Ten seconds is huge, 119 00:04:22,629 --> 00:04:25,098 especially standing in front of that platform. 120 00:04:25,199 --> 00:04:26,099 ♪ ♪ 121 00:04:26,200 --> 00:04:27,134 - OK, guys. 122 00:04:27,234 --> 00:04:28,402 Omi, 123 00:04:28,468 --> 00:04:29,469 Nuri, 124 00:04:29,503 --> 00:04:30,737 Tucker, 125 00:04:30,838 --> 00:04:32,472 and Shay, 126 00:04:32,539 --> 00:04:35,108 because you cooked the best dishes last time, 127 00:04:35,175 --> 00:04:36,710 you're in that top kitchen. 128 00:04:36,743 --> 00:04:38,045 Head to the elevators. 129 00:04:38,111 --> 00:04:39,313 I'll see you soon. 130 00:04:39,346 --> 00:04:40,681 - Tucker, don't worry about his ten seconds. 131 00:04:40,747 --> 00:04:41,982 - They better worry, Chef. 132 00:04:43,183 --> 00:04:44,585 - [indistinct] 133 00:04:44,685 --> 00:04:46,553 Say cheese. Say cheese. 134 00:04:46,587 --> 00:04:47,654 [elevator dings] 135 00:04:47,754 --> 00:04:50,157 - All right. - Whoo! 136 00:04:50,190 --> 00:04:52,326 - Chris, Michelle, Pilar, 137 00:04:52,392 --> 00:04:55,095 I'll be with you on the middle level. 138 00:04:55,195 --> 00:04:56,830 Let's go. 139 00:04:56,864 --> 00:04:58,365 - Let's go, Pilar. - I got you, Chef. 140 00:04:58,432 --> 00:05:00,033 - Got you too. 141 00:05:00,100 --> 00:05:02,769 - All righty, here we go. 142 00:05:02,870 --> 00:05:04,104 We get Chef Ramsay in the kitchen. 143 00:05:04,171 --> 00:05:05,839 I'm super excited about this. 144 00:05:05,906 --> 00:05:08,108 He's like Gandalf, big white beard 145 00:05:08,141 --> 00:05:09,977 sort of level of wisdom, you know? 146 00:05:10,077 --> 00:05:11,578 The guy's an absolute animal. I love it. 147 00:05:11,678 --> 00:05:12,579 [elevator dings] 148 00:05:12,679 --> 00:05:14,181 - Let's go! 149 00:05:14,214 --> 00:05:16,016 This is a good kitchen right here. 150 00:05:16,116 --> 00:05:18,118 I'm gonna take a risk today. 151 00:05:19,753 --> 00:05:22,022 - All right, Mehreen, Tini, in the basement. 152 00:05:22,089 --> 00:05:23,290 We're gonna get out of there today. 153 00:05:23,390 --> 00:05:25,025 - Yes, Chef. - We have to do better. 154 00:05:25,092 --> 00:05:26,360 Head to the elevator. 155 00:05:26,426 --> 00:05:28,228 I'll see you in the basement in a minute. 156 00:05:28,262 --> 00:05:31,265 - I'm feeling blessed that I'm still here. 157 00:05:31,331 --> 00:05:33,267 I could have gone home last challenge. 158 00:05:33,333 --> 00:05:35,869 But I just want to show the mentors 159 00:05:35,936 --> 00:05:37,471 I can level up. 160 00:05:37,504 --> 00:05:41,909 ♪ ♪ 161 00:05:41,975 --> 00:05:42,910 - Good luck. 162 00:05:42,976 --> 00:05:44,144 Have fun. 163 00:05:44,244 --> 00:05:45,279 - Thank you. 164 00:05:46,480 --> 00:05:47,548 - Whoo! - Yeah! 165 00:05:47,614 --> 00:05:48,615 - All right, wow, what a greeting. 166 00:05:48,715 --> 00:05:50,184 Wow, it's just the three of us. 167 00:05:50,284 --> 00:05:53,921 - Means the competition's getting real. 168 00:05:53,987 --> 00:05:55,789 - OK, are we good? 169 00:05:55,822 --> 00:05:57,191 It's a big one today, 170 00:05:57,224 --> 00:05:58,926 a really big one. - Yes, Chef. 171 00:05:58,992 --> 00:06:00,794 - I think it's absolutely hilarious 172 00:06:00,827 --> 00:06:02,896 that I'm getting used to literally cooking 173 00:06:02,930 --> 00:06:04,498 in a kitchen with Gordon Ramsay. 174 00:06:04,531 --> 00:06:06,633 Oh, hey, Gordon. What's up? 175 00:06:06,700 --> 00:06:07,568 [elevator dings] 176 00:06:07,668 --> 00:06:10,437 [applause] 177 00:06:10,504 --> 00:06:12,306 - I'm really excited to be up here 178 00:06:12,372 --> 00:06:13,974 with members from Team Arrington. 179 00:06:14,074 --> 00:06:15,075 Go, team! 180 00:06:15,142 --> 00:06:16,310 This is exciting. 181 00:06:16,343 --> 00:06:18,078 I've seen them cook on every single level, 182 00:06:18,145 --> 00:06:20,614 and we're back here at the top level together again. 183 00:06:20,714 --> 00:06:21,982 Line up, line up. 184 00:06:22,983 --> 00:06:24,117 - Uh, Blais. 185 00:06:24,184 --> 00:06:25,552 Happy in the basement, kid? 186 00:06:25,586 --> 00:06:27,621 - Oh, my gosh, I love the lighting down here, Gordon. 187 00:06:27,688 --> 00:06:29,223 - Yeah, what do you have a pair of slippers down there? 188 00:06:29,256 --> 00:06:31,291 - It's getting heated, right? - Unbelievable. 189 00:06:31,391 --> 00:06:32,626 Let's go, let's go. Michelle. 190 00:06:32,693 --> 00:06:33,727 - Mm-hmm? - Don't you dare 191 00:06:33,827 --> 00:06:34,862 [bleep] that grab. 192 00:06:34,928 --> 00:06:35,863 - I won't. - Yes? 193 00:06:35,929 --> 00:06:37,130 - I'm going in. 194 00:06:37,231 --> 00:06:40,300 - OK, when it goes green, only Nuri is going. 195 00:06:40,367 --> 00:06:42,102 Nuri, you have ten seconds, 196 00:06:42,202 --> 00:06:44,037 and then everyone else will go. 197 00:06:44,071 --> 00:06:46,039 - I'm waiting on the wall, ready to be released 198 00:06:46,073 --> 00:06:47,741 like a dog in his cage. 199 00:06:47,841 --> 00:06:49,243 - Platform is on the move. 200 00:06:49,309 --> 00:06:50,310 Go. 201 00:06:52,045 --> 00:06:53,947 - Nuri goes sprinting ahead. 202 00:06:54,014 --> 00:06:56,183 I see him grabbing a lobster. 203 00:06:56,283 --> 00:06:58,619 It is torture watching him take 204 00:06:58,719 --> 00:07:00,587 whatever he wants and knowing we can't go yet. 205 00:07:00,621 --> 00:07:02,656 - Make sure you're being intentional with your grab. 206 00:07:02,689 --> 00:07:04,725 - Breaking down a whole lobster in 40 minutes? 207 00:07:04,825 --> 00:07:06,627 I mean, that's bold. That's a bold move. 208 00:07:06,660 --> 00:07:07,861 Not everybody can do that. 209 00:07:07,895 --> 00:07:10,163 - Three, two, one. 210 00:07:10,264 --> 00:07:11,698 Go, guys, go! Go! 211 00:07:11,732 --> 00:07:12,933 - When they said cheese is the challenge, 212 00:07:13,033 --> 00:07:15,435 I was like, my ricotta gnocchi slaps. 213 00:07:15,502 --> 00:07:17,304 I run over there, grab the filet mignon, 214 00:07:17,337 --> 00:07:18,672 and I see that there's ricotta. 215 00:07:18,705 --> 00:07:20,407 And of course there's Parmigiano-Reggiano. 216 00:07:20,507 --> 00:07:22,809 So I'm hoping to create a next level dish. 217 00:07:22,910 --> 00:07:24,144 - Come on, team. 218 00:07:24,178 --> 00:07:25,212 Let's do this. 219 00:07:25,312 --> 00:07:28,382 Five, four, three, two, one. 220 00:07:28,415 --> 00:07:30,050 ♪ ♪ 221 00:07:30,150 --> 00:07:31,985 - Let's go! Let's go, let's go, let's go! 222 00:07:32,019 --> 00:07:33,720 30 seconds, guys. 223 00:07:33,787 --> 00:07:35,656 - Where is the spinach? - Coming over, coming over. 224 00:07:35,756 --> 00:07:36,823 - Excuse me. - Go, go, go, go. 225 00:07:36,890 --> 00:07:38,825 - You ain't gotta push me, that's for sure. 226 00:07:38,892 --> 00:07:41,461 Chris was a little pushing a little bit. 227 00:07:41,495 --> 00:07:42,729 Have some manners. 228 00:07:42,829 --> 00:07:44,531 I'm not saying you have to say "ladies first," 229 00:07:44,631 --> 00:07:46,867 but it's three of us at the platform. 230 00:07:46,900 --> 00:07:48,435 - One more grab. Come on, one more grab. 231 00:07:48,468 --> 00:07:49,803 One more grab. Well done. 232 00:07:49,870 --> 00:07:52,206 Well done! Well done. 233 00:07:52,272 --> 00:07:53,440 ♪ ♪ 234 00:07:53,473 --> 00:07:54,575 - Go! 235 00:07:54,675 --> 00:07:56,109 OK, not much left. 236 00:07:56,143 --> 00:07:57,544 Not much left on the protein-- 237 00:07:57,644 --> 00:07:59,980 pork, lamb-- two porks and a lamb. 238 00:08:00,080 --> 00:08:02,416 - There's not a lot of cheeses left on the platform. 239 00:08:02,482 --> 00:08:03,650 I'm trying to look for goat cheese. 240 00:08:03,750 --> 00:08:05,385 I don't see goat cheese. 241 00:08:05,419 --> 00:08:06,420 But I see Parmesan. 242 00:08:06,486 --> 00:08:07,721 I know how to work with Parmesan. 243 00:08:07,821 --> 00:08:09,723 And I see fontina, so I grab it. 244 00:08:09,823 --> 00:08:11,258 I'm like, I'm gonna make it work somehow. 245 00:08:11,325 --> 00:08:12,426 - If you can grab it, you got it. 246 00:08:12,459 --> 00:08:13,527 If you can grab it, you can use it. 247 00:08:13,627 --> 00:08:14,528 - Ah. - Good job. 248 00:08:14,628 --> 00:08:16,163 - 40 minutes starts now. 249 00:08:16,263 --> 00:08:18,232 Oh, look at all this equipment in here, 250 00:08:18,298 --> 00:08:19,499 the possibilities. 251 00:08:19,533 --> 00:08:21,702 - The pasta-bilities? - The pasta-bilities! 252 00:08:21,768 --> 00:08:23,270 - Ooh! [laughter] 253 00:08:23,303 --> 00:08:25,172 - Tucker, you got a filet mignon. 254 00:08:25,272 --> 00:08:27,107 So cheese is being incorporated... 255 00:08:27,140 --> 00:08:29,009 - I'm gonna make gnocchi with my ricotta. 256 00:08:29,109 --> 00:08:30,344 - OK. - I'm using the ricotta 257 00:08:30,377 --> 00:08:31,478 and the parm--double cheese. 258 00:08:31,545 --> 00:08:33,013 - Perfect, perfect. What did we grab? 259 00:08:33,113 --> 00:08:35,249 - I'm gonna do a lobster linguine pasta, Chef. 260 00:08:35,349 --> 00:08:37,184 I'm gonna make a béchamel cheese sauce. 261 00:08:37,251 --> 00:08:38,252 - Yum. You had those 262 00:08:38,352 --> 00:08:39,920 ten extra seconds. 263 00:08:39,987 --> 00:08:41,889 You know we're gonna be looking at your dish extra hard. 264 00:08:41,989 --> 00:08:43,357 Do you feel like there's a target on your back? 265 00:08:43,423 --> 00:08:44,892 - Definitely, but I'm not worried, Chef. 266 00:08:44,992 --> 00:08:46,159 I'm feeling comfortable. 267 00:08:46,226 --> 00:08:49,263 I cook lobster pasta at home all the time. 268 00:08:49,329 --> 00:08:50,597 I'm feeling good. 269 00:08:50,664 --> 00:08:52,266 It's time to bring it now, baby. 270 00:08:52,332 --> 00:08:53,600 - Hi, Chef. - Shay, my love. 271 00:08:53,667 --> 00:08:54,735 - How are you? - What'd you grab? 272 00:08:54,835 --> 00:08:56,837 - OK, I grabbed a rib eye and Gorgonzola. 273 00:08:56,870 --> 00:08:58,272 I know steak and blue cheese, delicious. 274 00:08:58,305 --> 00:08:59,540 - Oh, love that, classic pairing. 275 00:08:59,640 --> 00:09:02,042 - Steak and mac and cheese, 276 00:09:02,142 --> 00:09:04,011 that would be my final meal. 277 00:09:04,111 --> 00:09:05,379 Beautiful. Nothing better. 278 00:09:05,445 --> 00:09:07,281 A little kimchi mac and cheese. 279 00:09:07,381 --> 00:09:09,183 - Wow, how progressive of you. - I'm a little worried 280 00:09:09,216 --> 00:09:10,817 about the Gorgonzola and the kimchi. 281 00:09:10,884 --> 00:09:11,818 - Yeah, balance, right? - But I'm gonna 282 00:09:11,885 --> 00:09:12,819 try to tone each one. 283 00:09:12,886 --> 00:09:13,820 - Make sure you keep tasting. 284 00:09:13,887 --> 00:09:14,922 - Yes, Chef. 285 00:09:16,256 --> 00:09:17,591 - Tell me about what we have here. 286 00:09:17,658 --> 00:09:19,726 - I'm making a baked shrimp mac and cheese. 287 00:09:19,826 --> 00:09:21,428 - OK. So is a mac and cheese 288 00:09:21,495 --> 00:09:22,663 a staple dish in your household? 289 00:09:22,696 --> 00:09:23,730 - Yes, it is. 290 00:09:23,830 --> 00:09:26,033 I've never made this dish with shrimp. 291 00:09:26,099 --> 00:09:28,502 So I don't know what this is gonna be like today. 292 00:09:28,535 --> 00:09:30,704 ♪ ♪ 293 00:09:30,737 --> 00:09:31,972 - Right, Pilar. - Yes, Chef? 294 00:09:32,072 --> 00:09:33,140 - Tell me, what did you grab? 295 00:09:33,240 --> 00:09:34,541 - I grabbed chicken breast with some... 296 00:09:34,575 --> 00:09:35,809 - Chicken breast. - Goat cheese. 297 00:09:35,909 --> 00:09:37,344 I'm gonna stuff it with the spinach and tomato. 298 00:09:37,377 --> 00:09:39,179 - That's a tough one to pull off in 40 minutes. 299 00:09:39,279 --> 00:09:41,215 Roll it or fold it? - Yes, I'm gonna roll it. 300 00:09:41,315 --> 00:09:42,516 - Poach it first? - Poach it first, 301 00:09:42,583 --> 00:09:43,750 and then I'm gonna sear it also... 302 00:09:43,784 --> 00:09:45,219 - OK, love that idea. - To give it some color. 303 00:09:45,319 --> 00:09:46,787 - Love it, love it, love it. - I feel good about this one. 304 00:09:46,820 --> 00:09:48,422 [laughs] 305 00:09:48,455 --> 00:09:49,623 - Right, Chris, what'd you grab? 306 00:09:49,656 --> 00:09:51,625 - I got fingerling potatoes, shallots. 307 00:09:51,658 --> 00:09:54,595 - Love that. - I got Taleggio and fontina. 308 00:09:54,661 --> 00:09:55,896 - Good. And protein, what'd you get? 309 00:09:55,996 --> 00:09:58,298 - Protein--veal, chop loin right there, Chef. 310 00:09:58,398 --> 00:09:59,466 - That's money right there. - Yeah. 311 00:09:59,533 --> 00:10:01,502 - I haven't seen you cook lots before, 312 00:10:01,568 --> 00:10:02,936 but I'm loving this idea, OK? 313 00:10:03,036 --> 00:10:04,538 What's the dream? - The dream is-- 314 00:10:04,638 --> 00:10:06,240 I have a private chef business out in Florida. 315 00:10:06,273 --> 00:10:08,108 But right now, I've just kind of been taking all the skills 316 00:10:08,175 --> 00:10:09,443 that I learned in New York and just applying them 317 00:10:09,510 --> 00:10:11,078 for anyone who's got enough money 318 00:10:11,111 --> 00:10:12,079 to pay me to cook for them. 319 00:10:12,112 --> 00:10:13,080 - Laying down that foundation. 320 00:10:13,113 --> 00:10:14,381 - Yeah. - Yeah. 321 00:10:14,481 --> 00:10:16,617 - Something awesome is going to happen from all this. 322 00:10:16,717 --> 00:10:18,218 A new version of me is going to step out 323 00:10:18,318 --> 00:10:20,854 into the culinary world when I get back home to Florida. 324 00:10:20,954 --> 00:10:23,123 I'll be even more of a force to be reckoned with. 325 00:10:23,190 --> 00:10:24,224 - Here we go. 326 00:10:24,324 --> 00:10:25,225 Right, Michelle, what'd you grab? 327 00:10:25,325 --> 00:10:26,593 Camembert, ooh. 328 00:10:26,660 --> 00:10:28,195 Parmesan, salmon, fennel. 329 00:10:28,228 --> 00:10:29,630 Is that it? No other ingredients? 330 00:10:29,663 --> 00:10:31,598 - That's it. - How can you just grab 331 00:10:31,632 --> 00:10:33,867 three things-- fennel, salmon, and two cheese? 332 00:10:33,934 --> 00:10:35,769 - It was just like, I blinked my eyes 333 00:10:35,836 --> 00:10:38,772 and suddenly I'm looking down at this array 334 00:10:38,839 --> 00:10:41,909 of ingredients that, like, really don't make any sense. 335 00:10:42,009 --> 00:10:43,610 - Why did you go for the minimalistic grab 336 00:10:43,677 --> 00:10:45,112 at this stage of the competition? 337 00:10:45,212 --> 00:10:46,213 There's only nine of you left, 338 00:10:46,280 --> 00:10:48,148 and they're grabbing ferociously now. 339 00:10:48,248 --> 00:10:49,917 You got a tough one there. - I do. 340 00:10:49,950 --> 00:10:52,719 - I wouldn't grab an oily fish, you know, with two cheeses. 341 00:10:52,786 --> 00:10:53,720 Wow. 342 00:10:53,787 --> 00:10:55,822 - The worst is that I swore 343 00:10:55,923 --> 00:10:58,091 to my mentor, like, seconds before, 344 00:10:58,158 --> 00:11:00,861 don't you worry, Chef Ramsay, I got this. 345 00:11:00,894 --> 00:11:02,863 And I got, like, four things, 346 00:11:02,896 --> 00:11:04,064 and they're all fat. 347 00:11:04,131 --> 00:11:06,900 - Michelle, Michelle, Michelle. - Yes. 348 00:11:07,000 --> 00:11:08,836 Oh, boy. - She grabbed salmon, 349 00:11:08,869 --> 00:11:11,705 which is the worst protein to go with cheese. 350 00:11:11,805 --> 00:11:16,710 - I have 1,000% [bleep] up this grab. 351 00:11:16,743 --> 00:11:19,646 ♪ ♪ 352 00:11:23,617 --> 00:11:25,986 - So Michelle, how do you just grab three things-- 353 00:11:26,086 --> 00:11:27,588 fennel, salmon, and two cheese? 354 00:11:27,654 --> 00:11:30,224 - I think I was so focused on those cheeses 355 00:11:30,324 --> 00:11:32,359 that I wasn't thinking about the other elements. 356 00:11:32,392 --> 00:11:36,396 - Michelle, we can't cook unless we've got ingredients. 357 00:11:36,430 --> 00:11:37,598 - Mehreen, what are we making? 358 00:11:37,631 --> 00:11:40,367 - An enchilada with a tikka masala sauce. 359 00:11:40,434 --> 00:11:41,468 - I think that's gonna work 360 00:11:41,502 --> 00:11:43,103 really, really well here with the brisket. 361 00:11:43,203 --> 00:11:45,005 There's paneer-like cheeses... - Yeah. 362 00:11:45,038 --> 00:11:47,241 - In the Mexican cuisine world as well, right? 363 00:11:47,307 --> 00:11:48,675 - Right, right. - So this is a great fusion. 364 00:11:48,709 --> 00:11:50,477 What's your ultimate dream here? 365 00:11:50,544 --> 00:11:52,012 Like, you win this thing, what are you gonna do? 366 00:11:52,079 --> 00:11:54,648 - I want to open up a pop-up in Brooklyn 367 00:11:54,715 --> 00:11:57,718 that incorporates all of my favorite ingredients and dishes 368 00:11:57,751 --> 00:12:00,320 and to eventually have a cookbook for home cooks. 369 00:12:00,387 --> 00:12:01,889 - Have you named your future restaurant yet? 370 00:12:01,989 --> 00:12:03,423 - I think Reenie's. That's my nickname. 371 00:12:03,490 --> 00:12:04,691 - Reenie's? - Everyone knows me by Reenie. 372 00:12:04,791 --> 00:12:06,827 - So this is our first dish for Reenie's... 373 00:12:06,894 --> 00:12:08,061 - Amazing, Chef. - Right here, right now. 374 00:12:08,128 --> 00:12:09,062 It starts right here. - Wow. 375 00:12:09,129 --> 00:12:10,497 That helps a lot. I love that. 376 00:12:10,597 --> 00:12:12,199 - Let's make that restaurant today. 377 00:12:12,266 --> 00:12:13,200 - Let's do it. 378 00:12:13,267 --> 00:12:14,301 - Let's go. Let's go. 379 00:12:14,334 --> 00:12:17,070 All right, Tini, orzo, cauliflower, lamb-- 380 00:12:17,104 --> 00:12:18,472 perfect combination. 381 00:12:18,505 --> 00:12:20,641 Truffles will work. What cheese did we grab? 382 00:12:20,707 --> 00:12:23,177 You got fontina and... 383 00:12:23,277 --> 00:12:24,511 - Parmesan. 384 00:12:25,546 --> 00:12:27,781 - I love what you just did. - I just like cheese. 385 00:12:27,881 --> 00:12:28,916 But I also have never tried it before. 386 00:12:28,949 --> 00:12:30,117 - No, but you have to taste it. 387 00:12:30,150 --> 00:12:33,153 You and I started in fast food. - Yeah. 388 00:12:33,187 --> 00:12:35,222 - Can you believe that? - No. 389 00:12:35,322 --> 00:12:37,257 I didn't even know I was gonna graduate high school. 390 00:12:37,357 --> 00:12:38,559 - Oh, my gosh, well, you and me both. 391 00:12:38,592 --> 00:12:39,793 We have a lot of similarities. 392 00:12:39,860 --> 00:12:41,361 I was at a cash register. 393 00:12:41,428 --> 00:12:43,030 - I was making patties. 394 00:12:43,096 --> 00:12:44,231 - We have humble beginnings, right? 395 00:12:44,298 --> 00:12:45,599 - Yeah. - But look where we're at now. 396 00:12:45,632 --> 00:12:47,534 Started from the bottom, now we're here. 397 00:12:47,634 --> 00:12:48,836 - Yes, sir. - You ever heard that lyric? 398 00:12:48,902 --> 00:12:49,837 - Yes. - Okay. 399 00:12:49,903 --> 00:12:52,406 [laughing] - I'm 21. 400 00:12:52,439 --> 00:12:53,774 I'm surprised you know that. 401 00:12:53,841 --> 00:12:55,809 - Oh! 402 00:12:55,876 --> 00:12:57,144 America's here for it. 403 00:12:57,244 --> 00:12:58,278 Let's go, Tini. 404 00:12:59,613 --> 00:13:01,014 - Sweating shallots down? 405 00:13:01,114 --> 00:13:02,349 - Yes, Chef. - Beauty, beauty, beauty. 406 00:13:02,382 --> 00:13:03,517 - Just starting to let the sauce reduce, 407 00:13:03,584 --> 00:13:04,985 and then I'm gonna add the flavors into it. 408 00:13:05,018 --> 00:13:06,186 - Excellent. - Thank you, Chef. 409 00:13:06,253 --> 00:13:07,187 - Guide it. 410 00:13:07,254 --> 00:13:08,789 Drive that car, baby. 411 00:13:08,822 --> 00:13:10,624 Smart working on the cutting board so you can just 412 00:13:10,691 --> 00:13:12,259 clear that away right away. - Oui, Chef. 413 00:13:12,359 --> 00:13:14,394 - So you are a culinary school teacher? 414 00:13:14,461 --> 00:13:15,629 - I am, Chef. - Tell me about that. 415 00:13:15,662 --> 00:13:17,865 - So I used to work in Michelin kitchens. 416 00:13:17,898 --> 00:13:18,999 When the pandemic hit, 417 00:13:19,066 --> 00:13:20,067 we all found ourselves without any jobs. 418 00:13:20,100 --> 00:13:21,368 - Wow. - And I teach classes now. 419 00:13:21,468 --> 00:13:23,237 And it's amazingly fun. My gastronomy gangsters, 420 00:13:23,270 --> 00:13:24,505 I hope, are cheering me on out there. 421 00:13:24,605 --> 00:13:25,839 It's one of my favorite things to do, Chef. 422 00:13:25,873 --> 00:13:27,074 I love teaching them tricks. I love seeing them 423 00:13:27,107 --> 00:13:29,142 when they create a gangster dish of their own. 424 00:13:29,243 --> 00:13:30,511 - So what's the sauce gonna be? 425 00:13:30,544 --> 00:13:32,913 - We're doing a lemon beurre blanc, Chef. 426 00:13:32,946 --> 00:13:34,681 - OK, a lemon beurre blanc. - Gonna be a little fennel 427 00:13:34,748 --> 00:13:35,749 in there, some onion and garlic. 428 00:13:35,816 --> 00:13:36,750 - Ugh! 429 00:13:36,817 --> 00:13:38,118 I see it. 430 00:13:38,151 --> 00:13:39,987 All day, baby. Keep pushing. 431 00:13:40,087 --> 00:13:41,555 [suspenseful music] 432 00:13:41,588 --> 00:13:42,556 Cleaning 'em out? 433 00:13:42,589 --> 00:13:44,191 - Yes. - Nice. 434 00:13:44,224 --> 00:13:46,226 How do you feel to have come this far in this competition? 435 00:13:46,326 --> 00:13:47,461 Did you anticipate this? 436 00:13:47,561 --> 00:13:49,263 - You know, Chef, I came here ready. 437 00:13:49,363 --> 00:13:52,366 My husband right now is not able to work 438 00:13:52,432 --> 00:13:53,967 because he is disabled. - Wow. 439 00:13:54,034 --> 00:13:56,069 - And so I've been holding down the household 440 00:13:56,170 --> 00:13:57,404 by myself. - What a woman. 441 00:13:57,437 --> 00:14:00,240 - My husband and I, we've had some hardships. 442 00:14:00,307 --> 00:14:03,010 He was diagnosed with a degenerative bone disease. 443 00:14:03,110 --> 00:14:06,880 And it's been a struggle, and it's been a journey. 444 00:14:06,947 --> 00:14:09,149 And I'm channeling all of that. 445 00:14:09,183 --> 00:14:11,852 And that's coming with me into this competition. 446 00:14:11,952 --> 00:14:14,588 Being able to win this would mean so much to my family. 447 00:14:14,621 --> 00:14:16,757 - You know you're winning every day that you're here, right? 448 00:14:16,823 --> 00:14:17,824 - Yes. Thank you, Chef. 449 00:14:17,858 --> 00:14:19,026 - Keep going, OK? - Thank you, Chef. 450 00:14:19,092 --> 00:14:20,027 ♪ ♪ 451 00:14:20,093 --> 00:14:22,262 - OK, guys, it's time 452 00:14:22,296 --> 00:14:24,464 for the mid-round mayhem. 453 00:14:24,498 --> 00:14:26,700 What goes well with cheese? 454 00:14:26,800 --> 00:14:27,868 Cured meats! 455 00:14:27,935 --> 00:14:30,204 Grab what you need to elevate your dish. 456 00:14:30,270 --> 00:14:32,406 Ten seconds, OK? 457 00:14:32,472 --> 00:14:33,807 - Pancetta, perfect! 458 00:14:33,874 --> 00:14:35,142 Yep, good. 459 00:14:35,242 --> 00:14:36,977 - Good job, good job. - We got meats. 460 00:14:37,077 --> 00:14:38,912 I'm thinking I don't necessarily need 461 00:14:38,979 --> 00:14:41,014 another salty element in this dish. 462 00:14:41,114 --> 00:14:44,985 I already have a really salty Gorgonzola, the salty kimchi. 463 00:14:45,085 --> 00:14:47,988 And my only hope is that they don't compete with each other. 464 00:14:48,055 --> 00:14:49,523 ♪ ♪ 465 00:14:49,590 --> 00:14:51,792 - Cured meats, let's go, guys! 466 00:14:51,859 --> 00:14:54,628 Get what you need to make your dishes absolutely shine. 467 00:14:54,695 --> 00:14:57,197 Now, Michelle, grab one cured meat, think about it. 468 00:14:57,231 --> 00:14:59,499 - I see Parma ham. I'm taking that. 469 00:14:59,600 --> 00:15:01,835 And then I realized that this is another fat. 470 00:15:01,902 --> 00:15:03,303 We're gonna have some people going 471 00:15:03,337 --> 00:15:05,072 into cardiac arrest over here. 472 00:15:05,105 --> 00:15:06,974 - It's time for a mid-round mayhem. 473 00:15:07,074 --> 00:15:08,942 You have to work one item into your plate. 474 00:15:08,976 --> 00:15:11,345 Take cheese to the next level. 475 00:15:11,411 --> 00:15:14,648 Four seconds. Three, two, one. 476 00:15:14,748 --> 00:15:15,749 What do you got? - Chorizo. 477 00:15:15,782 --> 00:15:17,584 - OK, yes. 478 00:15:17,618 --> 00:15:18,819 - I'm Muslim. 479 00:15:18,919 --> 00:15:20,654 I don't cook pork. I don't eat pork. 480 00:15:20,754 --> 00:15:23,156 So this is gonna be a tough one. 481 00:15:23,223 --> 00:15:24,424 - The chorizo I think works, right? 482 00:15:24,491 --> 00:15:25,692 - Yeah, I think so too. - Because the chorizo, 483 00:15:25,792 --> 00:15:28,295 that's gonna be perfect for this enchilada. 484 00:15:28,395 --> 00:15:29,997 - Chef, would you be able to taste 485 00:15:30,063 --> 00:15:31,632 the chorizo sauce for me, because I don't eat pork. 486 00:15:31,665 --> 00:15:32,633 - Yeah, yeah, of course. 487 00:15:32,666 --> 00:15:34,801 16 minutes remain. 488 00:15:34,868 --> 00:15:36,270 Are you on track? 489 00:15:36,303 --> 00:15:38,338 Is everything that you wanted to do happening? 490 00:15:38,438 --> 00:15:39,840 Keep it together. 491 00:15:41,074 --> 00:15:43,177 - Right, Pilar, gotta get this thing rolled, girl. 492 00:15:43,277 --> 00:15:44,244 - Yes, Chef. - What are you thinking? 493 00:15:44,311 --> 00:15:46,146 - About to roll it right now, Chef. 494 00:15:46,246 --> 00:15:48,882 - I am worried about your time, Pilar. 495 00:15:48,949 --> 00:15:52,352 - I'm worried that Chef Ramsay is worried about my timing. 496 00:15:52,419 --> 00:15:54,321 I need perfect timing on the poach, 497 00:15:54,388 --> 00:15:56,557 and I need perfect timing on the sear. 498 00:15:56,590 --> 00:15:57,791 Should I put another piece 499 00:15:57,858 --> 00:15:58,992 to close that little hole right there? 500 00:15:59,026 --> 00:16:00,394 - How should I know? 501 00:16:00,460 --> 00:16:02,162 You'll maybe have to put that on at the end. 502 00:16:02,262 --> 00:16:04,965 Now get that thing poached. 503 00:16:05,065 --> 00:16:06,099 - Yes, Chef. - Yeah? 504 00:16:06,133 --> 00:16:07,100 You're underway now, yes? 505 00:16:07,134 --> 00:16:08,135 - Thank you, Chef. 506 00:16:09,770 --> 00:16:11,438 - How are you gonna balance the flavor 507 00:16:11,505 --> 00:16:12,639 of the kimchi and the Gorgonzola? 508 00:16:12,706 --> 00:16:14,508 What's in your mind? - I just tried to do 509 00:16:14,541 --> 00:16:15,943 just enough kimchi to give it that tang 510 00:16:16,009 --> 00:16:17,511 without doing too much, because I think too much 511 00:16:17,544 --> 00:16:18,712 would be a little weird. - Sure, OK. 512 00:16:18,745 --> 00:16:20,147 So you had an intention with your grab? 513 00:16:20,180 --> 00:16:21,448 - Of course I did. - Of course he does. 514 00:16:21,548 --> 00:16:23,317 - I always have intention. - Of course he does. 515 00:16:23,383 --> 00:16:27,054 - A lot of tanginess, a lot of funkiness. 516 00:16:27,154 --> 00:16:28,188 We like the funk. 517 00:16:29,289 --> 00:16:30,224 Hot, hot, hot. 518 00:16:30,290 --> 00:16:31,225 - Yeah, you are. 519 00:16:31,291 --> 00:16:33,193 - [laughs] Yes, Chef. 520 00:16:34,061 --> 00:16:36,263 - What did we grab in the mid-round mayhem? 521 00:16:36,296 --> 00:16:37,798 - Prosciutto. - And how are you incorporating 522 00:16:37,865 --> 00:16:38,932 that into your dish? - So that's gonna 523 00:16:39,032 --> 00:16:40,834 bake in the oven so it gets nice and crisp, 524 00:16:40,868 --> 00:16:42,135 along with my mac and cheese, 525 00:16:42,236 --> 00:16:43,904 so it's a two for one. - Wow. 526 00:16:44,004 --> 00:16:46,874 - I make mac and cheese at home every Sunday dinner. 527 00:16:46,907 --> 00:16:48,542 I never make it with shrimp, 528 00:16:48,642 --> 00:16:50,077 never mind adding prosciutto. 529 00:16:50,110 --> 00:16:52,112 Although, adding all these things together 530 00:16:52,145 --> 00:16:53,514 sounds really great in my head. 531 00:16:53,547 --> 00:16:56,350 ♪ ♪ 532 00:16:56,416 --> 00:16:58,318 - Right, young man, don't take that sauce too rich 533 00:16:58,352 --> 00:16:59,353 because you got the richness of the cream. 534 00:16:59,419 --> 00:17:00,954 - Right, right. - OK, so we're 535 00:17:00,988 --> 00:17:02,523 finishing strong now because you got the makings 536 00:17:02,623 --> 00:17:04,057 of a next level dish here, OK? 537 00:17:04,091 --> 00:17:05,225 - Yes, Chef. 538 00:17:06,026 --> 00:17:07,594 - Ooh. - How are you feeling? 539 00:17:07,661 --> 00:17:09,162 - I'm feeling good about this sauce, Chef. 540 00:17:09,263 --> 00:17:10,631 - OK, good. 541 00:17:10,697 --> 00:17:12,299 Mm-hmm. OK, that's nice. 542 00:17:12,366 --> 00:17:14,168 Delicious. OK, but look at me, 543 00:17:14,268 --> 00:17:15,502 I need more than a frickin' sauce. 544 00:17:15,569 --> 00:17:16,503 - I know. - OK? 545 00:17:16,570 --> 00:17:20,307 ♪ ♪ 546 00:17:20,340 --> 00:17:21,708 Right, how are you feeling? - Feeling good, Chef. 547 00:17:21,742 --> 00:17:22,709 - OK, good. - Just waiting on this 548 00:17:22,743 --> 00:17:23,877 to be ready. - Beautiful. 549 00:17:23,944 --> 00:17:24,878 Love it. - Thank you, Chef. 550 00:17:24,945 --> 00:17:26,113 - Take your time. - OK. 551 00:17:26,146 --> 00:17:27,981 - If you're uncertain, hey, I'm here to help. 552 00:17:28,048 --> 00:17:29,316 - Yes, Chef, heard. - Ask me, yes? 553 00:17:29,383 --> 00:17:30,350 Seven minutes to go. 554 00:17:30,384 --> 00:17:32,186 ♪ ♪ 555 00:17:32,252 --> 00:17:34,688 Good, so put that down for two seconds. 556 00:17:34,788 --> 00:17:37,024 Yeah? And just touch that there. 557 00:17:37,057 --> 00:17:38,659 OK? That's undercooked. 558 00:17:38,759 --> 00:17:39,693 - Got it. - Yeah? 559 00:17:39,793 --> 00:17:40,694 Back in. 560 00:17:40,794 --> 00:17:42,930 ♪ ♪ 561 00:17:43,030 --> 00:17:45,866 Michelle, the salmon's still uncooked. 562 00:17:45,933 --> 00:17:47,234 I haven't come this far with you, girl... 563 00:17:47,267 --> 00:17:48,202 - You're right, Chef. - To fall flat. 564 00:17:48,268 --> 00:17:49,203 Let's go. - Push, Michelle. 565 00:17:49,269 --> 00:17:50,204 - I'm pushing. 566 00:17:50,270 --> 00:17:52,272 Chef Ramsay is on my ass. 567 00:17:52,306 --> 00:17:55,075 If I serve raw salmon to the mentors, 568 00:17:55,108 --> 00:17:57,744 I am 100% going to elimination. 569 00:17:57,845 --> 00:17:59,780 - Look at me. I'm not asking you. 570 00:17:59,880 --> 00:18:03,417 I'm telling you. Get your salmon in the pan now. 571 00:18:03,450 --> 00:18:04,985 - It's going in. - Now. 572 00:18:05,018 --> 00:18:06,053 Now. 573 00:18:10,023 --> 00:18:11,124 - Come on, Michelle. 574 00:18:11,225 --> 00:18:12,492 We've been on this journey since day one. 575 00:18:12,593 --> 00:18:13,594 - Yes, we have. - You're the only one 576 00:18:13,660 --> 00:18:14,728 who hasn't got a protein cooked here. 577 00:18:14,828 --> 00:18:16,330 You gotta go, girl, OK? - It's ready. 578 00:18:16,430 --> 00:18:18,699 - Don't tell me it's ready because it's raw. 579 00:18:18,765 --> 00:18:19,833 How's it tasting? 580 00:18:19,900 --> 00:18:20,901 - It's tasting amazing to me, Chef. 581 00:18:20,934 --> 00:18:21,969 - Happy? - Yeah, I'm happy with this. 582 00:18:22,069 --> 00:18:23,537 - Good. Make it come to life. 583 00:18:23,637 --> 00:18:24,838 - Yes, Chef, I got you. - Make sure it's exactly 584 00:18:24,905 --> 00:18:25,839 what you want. - Yes, Chef. 585 00:18:25,906 --> 00:18:28,809 [suspenseful music] 586 00:18:28,909 --> 00:18:30,811 ♪ ♪ 587 00:18:30,911 --> 00:18:32,880 - Don't rush this now. That slice is crucial. 588 00:18:32,946 --> 00:18:34,214 Let the knife do the work. Otherwise, 589 00:18:34,314 --> 00:18:35,349 you're gonna burst that open, OK? 590 00:18:35,382 --> 00:18:36,717 - Yes, Chef. - When you walk around 591 00:18:36,783 --> 00:18:37,851 with salmon like that, girl, you're gonna drop it. 592 00:18:37,951 --> 00:18:38,852 Please. 593 00:18:38,952 --> 00:18:45,025 ♪ ♪ 594 00:18:45,058 --> 00:18:46,093 Beautiful. 595 00:18:47,427 --> 00:18:48,328 - Make 'em beautiful. 596 00:18:48,428 --> 00:18:49,596 It's a proper looking plate 597 00:18:49,663 --> 00:18:50,931 for this restaurant that we're opening up 598 00:18:51,031 --> 00:18:52,099 in Brooklyn in three years. 599 00:18:52,199 --> 00:18:53,267 That's right, I said "we." 600 00:18:53,333 --> 00:18:54,868 I'm an investor all of a sudden. 601 00:18:54,902 --> 00:18:56,537 One minute left. Let's go. 602 00:18:57,471 --> 00:18:59,473 - Precision and excellence. 603 00:18:59,506 --> 00:19:00,941 all: Yes, Chef. 604 00:19:00,974 --> 00:19:02,376 - Plate it like you care. 605 00:19:03,377 --> 00:19:05,779 Come on, guys. Platform's on its way. 606 00:19:05,812 --> 00:19:06,947 ♪ ♪ 607 00:19:06,980 --> 00:19:08,415 - Platform's gone downstairs. 608 00:19:08,448 --> 00:19:09,616 Let's go, let's go, let's go. 609 00:19:09,650 --> 00:19:10,684 - Platform's here. 610 00:19:10,784 --> 00:19:12,586 Platform's here! 611 00:19:12,619 --> 00:19:13,754 Last looks. 612 00:19:13,820 --> 00:19:14,721 OK, clean it up, yeah? 613 00:19:14,821 --> 00:19:15,889 Wipe the plate. 614 00:19:15,989 --> 00:19:17,057 Five seconds left. 615 00:19:17,124 --> 00:19:19,860 [timer beeping] 616 00:19:19,927 --> 00:19:21,228 I'm feeling good. I'm feeling good. 617 00:19:21,295 --> 00:19:22,296 Let's go. 618 00:19:23,363 --> 00:19:25,432 - Good job. 619 00:19:25,499 --> 00:19:27,401 - OK, home straight, yes? 620 00:19:27,467 --> 00:19:28,502 Pilar, we gotta go. 621 00:19:28,569 --> 00:19:29,770 Let's go, guys. Come on, Michelle. 622 00:19:29,870 --> 00:19:31,638 Ten seconds, guys. We gotta go. 623 00:19:31,705 --> 00:19:32,773 We gotta go. Chris. 624 00:19:32,873 --> 00:19:33,907 - Going. - We gotta go. 625 00:19:33,974 --> 00:19:34,942 We gotta go. - Behind you, Michelle. 626 00:19:34,975 --> 00:19:36,210 - Let's go! 627 00:19:36,310 --> 00:19:38,812 Three, two, one. 628 00:19:38,912 --> 00:19:40,180 Well done! Well done! 629 00:19:40,280 --> 00:19:41,348 Well done! 630 00:19:41,381 --> 00:19:42,950 - Whoo! - Yes. 631 00:19:44,017 --> 00:19:45,219 Good job. Come here. 632 00:19:48,822 --> 00:19:49,957 - Platform's here! 633 00:19:50,023 --> 00:19:51,225 Go, guys, go! 634 00:19:51,291 --> 00:19:52,893 Go! Come on, guys. 635 00:19:52,993 --> 00:19:54,027 every dish on the platform. 636 00:19:54,061 --> 00:19:55,896 Look at that ballet service. 637 00:19:55,996 --> 00:19:58,065 Wow! - We know how to plate, mate. 638 00:19:58,098 --> 00:19:59,499 ♪ ♪ 639 00:19:59,600 --> 00:20:00,901 all: "Next Level Chef"! 640 00:20:01,001 --> 00:20:06,707 ♪ ♪ 641 00:20:06,807 --> 00:20:08,675 - Going into judging today, 642 00:20:08,709 --> 00:20:10,711 I know that I have the most bizarre 643 00:20:10,744 --> 00:20:12,513 array of ingredients on this dish. 644 00:20:12,546 --> 00:20:15,215 But I would, like, cut my arm off 645 00:20:15,315 --> 00:20:17,317 not to go to the elimination challenge. 646 00:20:17,351 --> 00:20:18,952 - All of you, well done. 647 00:20:19,019 --> 00:20:22,055 The brief was incorporating cheese across a protein. 648 00:20:22,155 --> 00:20:23,557 Sounds easy. It's one of the most 649 00:20:23,590 --> 00:20:24,658 difficult things to do. 650 00:20:24,758 --> 00:20:25,792 Why? 651 00:20:25,826 --> 00:20:27,961 The amount of fat a cheese holds, 652 00:20:28,028 --> 00:20:29,630 the season, the texture. 653 00:20:29,696 --> 00:20:31,632 Some cheeses don't work in sauces. 654 00:20:31,698 --> 00:20:33,233 So do you season with the cheese, 655 00:20:33,300 --> 00:20:35,169 or do you add salt and the cheese? 656 00:20:35,235 --> 00:20:36,570 That's a very fine line. 657 00:20:38,438 --> 00:20:39,640 Shall we taste? - Please. 658 00:20:39,706 --> 00:20:41,341 - Nyesha, please. - Yes, please. 659 00:20:41,441 --> 00:20:43,677 OK, starting with the dishes from the top floor. 660 00:20:43,710 --> 00:20:44,711 - Mm-hmm. - First up, 661 00:20:44,811 --> 00:20:46,680 we have a lobster pasta... 662 00:20:46,747 --> 00:20:48,515 - Wow. - With a frico, 663 00:20:48,549 --> 00:20:50,784 or crispy cheese, with roasted tomatoes. 664 00:20:50,884 --> 00:20:52,553 - I'm so sorry, but where's the lobster? 665 00:20:52,653 --> 00:20:54,154 ♪ ♪ 666 00:20:54,254 --> 00:20:55,289 Under here. 667 00:20:56,990 --> 00:20:58,292 - Mmm. - Tough on this one. 668 00:20:58,358 --> 00:21:01,261 Those cheeses don't really resonate with lobster. 669 00:21:01,328 --> 00:21:02,829 I'm struggling to find lobster 670 00:21:02,863 --> 00:21:04,498 because it's absolutely swimming 671 00:21:04,598 --> 00:21:07,668 in an abundance of pasta. 672 00:21:07,701 --> 00:21:10,337 So that is underwhelming for me. 673 00:21:10,437 --> 00:21:13,307 - Yeah, for me it reads a little bit family style. 674 00:21:13,407 --> 00:21:16,577 And although the dish of course is meant to be creamy, 675 00:21:16,677 --> 00:21:18,478 I'm looking for something to break up 676 00:21:18,512 --> 00:21:20,647 all those deep, salty, creamy flavors. 677 00:21:20,714 --> 00:21:22,282 - Not good. Not good. 678 00:21:22,349 --> 00:21:23,784 Not good. Not good. 679 00:21:23,884 --> 00:21:24,952 Damn, man! 680 00:21:24,985 --> 00:21:25,986 Aah! 681 00:21:26,086 --> 00:21:28,188 - Next up we have a filet of beef. 682 00:21:28,255 --> 00:21:30,524 This is served with a gnocchi. 683 00:21:30,591 --> 00:21:31,959 - I mean, gnocchi is one of those things. 684 00:21:31,992 --> 00:21:34,761 It's easy to make bad. It's hard to make good. 685 00:21:34,828 --> 00:21:37,798 And in this amount of time, that gnocchi is stellar. 686 00:21:37,831 --> 00:21:39,833 - Beautiful. Really beautiful. 687 00:21:39,900 --> 00:21:41,935 Visually, next level. 688 00:21:42,035 --> 00:21:45,639 - To cook a beautiful filet in this short amount of time, 689 00:21:45,672 --> 00:21:47,207 it shows incredible technique. 690 00:21:47,241 --> 00:21:48,475 Great job. 691 00:21:48,542 --> 00:21:50,711 - Let's go. Girl power again. 692 00:21:50,811 --> 00:21:54,481 - Next up we have a sharp cheddar mac and cheese 693 00:21:54,515 --> 00:21:59,253 with a shrimp and crispy prosciutto. 694 00:21:59,319 --> 00:22:03,557 ♪ ♪ 695 00:22:03,624 --> 00:22:04,825 - Yeah, it's hard. Shrimp are delicious. 696 00:22:04,858 --> 00:22:07,094 I love the saltiness of the charcuterie. 697 00:22:07,194 --> 00:22:08,495 It's just not gelling. 698 00:22:08,595 --> 00:22:10,864 It's just not coming together as a mac and cheese does. 699 00:22:10,898 --> 00:22:12,699 It has to become overcooked to become flavorsome, 700 00:22:12,799 --> 00:22:14,134 and there's no cooking in here. 701 00:22:14,234 --> 00:22:15,469 It's like it's been put together in the last 702 00:22:15,502 --> 00:22:17,204 two minutes and stuck in the oven. 703 00:22:17,271 --> 00:22:18,472 I'm sorry. - For me, mac and cheese has 704 00:22:18,539 --> 00:22:19,706 got to be ooey and gooey, 705 00:22:19,806 --> 00:22:21,508 or ooey, gooey, stretchy, and chewy. 706 00:22:21,575 --> 00:22:22,943 And I'm not getting that. 707 00:22:23,043 --> 00:22:24,778 - I had an off day. 708 00:22:24,878 --> 00:22:27,314 There's so much pressure. 709 00:22:27,381 --> 00:22:29,883 - Lastly, we have a rib eye. 710 00:22:29,950 --> 00:22:34,121 This has a Gorgonzola and mushroom sauce 711 00:22:34,154 --> 00:22:37,658 with a Gorgonzola and kimchi mac and cheese. 712 00:22:37,758 --> 00:22:39,259 ♪ ♪ 713 00:22:39,359 --> 00:22:42,362 - This looks like it's sort of badly presented. 714 00:22:42,429 --> 00:22:44,498 It's such a shame. The protein's a little bit off. 715 00:22:44,598 --> 00:22:45,799 The sauce is strong. 716 00:22:45,832 --> 00:22:47,968 Oh, my God. What a shame. 717 00:22:48,035 --> 00:22:51,438 - It's never good when Gordon says, "What a shame." 718 00:22:51,505 --> 00:22:52,973 - I'm missing the kimchi. 719 00:22:53,040 --> 00:22:55,342 I was really looking forward to that and unfortunately, 720 00:22:55,442 --> 00:22:58,478 the Gorgonzola is really overpowering. 721 00:22:58,512 --> 00:23:03,984 - I am preparing myself for an elimination challenge. 722 00:23:04,017 --> 00:23:05,452 [sighs] 723 00:23:05,552 --> 00:23:07,387 Hoping it doesn't come to that. 724 00:23:07,421 --> 00:23:09,189 - Shall we move to the middle floor? 725 00:23:09,223 --> 00:23:12,593 So this was a tight grab. 726 00:23:12,626 --> 00:23:16,263 Salmon, the most difficult protein to get with cheese. 727 00:23:16,296 --> 00:23:19,933 And it's done with a little clochette of Camembert. 728 00:23:20,033 --> 00:23:23,103 Bad ingredients, but you picked them. 729 00:23:23,203 --> 00:23:30,077 ♪ ♪ 730 00:23:30,110 --> 00:23:32,112 - Oh, my God, is it raw? 731 00:23:32,179 --> 00:23:33,313 Is it raw? 732 00:23:33,380 --> 00:23:34,648 ♪ ♪ 733 00:23:37,784 --> 00:23:40,554 [suspenseful music] 734 00:23:40,587 --> 00:23:41,822 - Beautiful. 735 00:23:41,922 --> 00:23:43,957 ♪ ♪ 736 00:23:43,991 --> 00:23:45,459 - Tough call getting that working 737 00:23:45,559 --> 00:23:46,793 because it's sort of overkill 738 00:23:46,860 --> 00:23:48,695 with the fat and the oily fish. 739 00:23:48,795 --> 00:23:50,230 But the flavors are there. Good job. 740 00:23:50,297 --> 00:23:51,999 - I would have stayed away from salmon. 741 00:23:52,032 --> 00:23:54,168 You look at it, and you're like, this is gonna be odd. 742 00:23:54,234 --> 00:23:55,235 But it works. 743 00:23:55,269 --> 00:23:57,104 - This is a beautiful showcasing 744 00:23:57,204 --> 00:23:59,506 of how to balance those flavors and textures. 745 00:23:59,606 --> 00:24:02,309 It's really exciting to eat and really pretty to look at. 746 00:24:02,342 --> 00:24:05,412 - I am so relieved the salmon is cooked, 747 00:24:05,512 --> 00:24:06,980 and it's cooked beautifully, 748 00:24:07,080 --> 00:24:09,383 and they like the flavors. 749 00:24:09,416 --> 00:24:11,318 [whooping] 750 00:24:11,385 --> 00:24:12,819 ♪ ♪ 751 00:24:12,920 --> 00:24:17,090 - This one is a chicken ballotine, 752 00:24:17,191 --> 00:24:19,293 goat cheese and Parmesan in the middle. 753 00:24:19,393 --> 00:24:22,829 - The tenacity to make a ballotine, I mean, 754 00:24:22,863 --> 00:24:25,732 that shows incredible technique and confidence. 755 00:24:25,832 --> 00:24:28,101 - This just screams prowess, 756 00:24:28,202 --> 00:24:31,672 someone that's moving with such intent. 757 00:24:31,705 --> 00:24:32,739 It's exceptional. 758 00:24:32,840 --> 00:24:34,474 - "Exceptional," 759 00:24:34,541 --> 00:24:36,677 especially after the past two cooks, 760 00:24:36,710 --> 00:24:39,947 makes me feel exceptional. 761 00:24:40,047 --> 00:24:43,750 - This is a pan-seared, oven-roasted veal chop 762 00:24:43,784 --> 00:24:45,552 sat with a little gratin. 763 00:24:45,586 --> 00:24:48,322 - Veal is cooked beautifully, still juicy, great color. 764 00:24:48,388 --> 00:24:50,824 - Maybe a little bit better on the sauce work, right, 765 00:24:50,924 --> 00:24:53,193 so that it just doesn't run all over the place 766 00:24:53,227 --> 00:24:54,561 to kind of bring it to the next level, 767 00:24:54,595 --> 00:24:55,863 but a classic dish. 768 00:24:55,963 --> 00:24:57,030 - Shall we head to the basement? 769 00:24:57,097 --> 00:24:58,232 - Yeah. We'll start 770 00:24:58,265 --> 00:25:00,434 with the rack of lamb with a fontina, 771 00:25:00,501 --> 00:25:03,437 black truffle, and Parmesan orzo. 772 00:25:03,504 --> 00:25:05,506 ♪ ♪ 773 00:25:05,539 --> 00:25:08,308 - Lamb for me needs another minute. 774 00:25:08,342 --> 00:25:11,678 The orzo is congealed and grainy, which is a shame. 775 00:25:11,745 --> 00:25:13,146 - I mean, to me, this is a smart dish. 776 00:25:13,180 --> 00:25:14,548 I like the lamb cooked this way. 777 00:25:14,581 --> 00:25:16,049 But we're looking for something that can 778 00:25:16,149 --> 00:25:19,019 break up the saltiness and the creaminess, 779 00:25:19,119 --> 00:25:20,988 some sort of a pickle to sort of wake this dish up 780 00:25:21,054 --> 00:25:22,556 a little bit more on your palate. 781 00:25:22,623 --> 00:25:26,193 OK, lastly, we have a brisket, paneer... 782 00:25:26,226 --> 00:25:28,662 - Wow. - And chorizo enchilada plate. 783 00:25:28,695 --> 00:25:30,831 ♪ ♪ 784 00:25:30,864 --> 00:25:32,599 - The brisket is delicious. 785 00:25:32,666 --> 00:25:34,067 It's just the presentation. 786 00:25:34,134 --> 00:25:35,435 - For me, this sauce feels like 787 00:25:35,469 --> 00:25:37,271 it was only seasoned at the end. 788 00:25:37,337 --> 00:25:39,540 And every opportunity is an opportunity 789 00:25:39,640 --> 00:25:41,508 for flavor through the process. 790 00:25:43,710 --> 00:25:45,379 - Right now, we need to separate 791 00:25:45,479 --> 00:25:46,713 the good from the average. 792 00:25:46,780 --> 00:25:49,349 All of you, please, give us a moment. 793 00:25:59,860 --> 00:26:00,861 - That's tough. 794 00:26:00,928 --> 00:26:02,462 - It's okay. - Yeah. 795 00:26:02,496 --> 00:26:03,697 - I wasn't blown away with the lobster. 796 00:26:03,730 --> 00:26:04,932 It just felt clumsy. 797 00:26:05,032 --> 00:26:06,733 - That lobster dish was the one that had 798 00:26:06,834 --> 00:26:09,102 an extra ten seconds to conceptualize 799 00:26:09,169 --> 00:26:10,304 and grab ingredients, 800 00:26:10,370 --> 00:26:11,572 and that's what we received. 801 00:26:22,182 --> 00:26:23,784 - That shrimp mac and cheese, nothing was gelling. 802 00:26:23,851 --> 00:26:25,552 - That's the thing. - It tasted like a side, 803 00:26:25,586 --> 00:26:27,454 but it was also plated like a side. 804 00:26:27,554 --> 00:26:29,089 - Can we talk about the sauce in that rib eye? 805 00:26:29,189 --> 00:26:31,158 That was weird, the color. - Yeah. 806 00:26:31,225 --> 00:26:33,026 - I didn't get, like, the good funk that I wanted 807 00:26:33,093 --> 00:26:34,428 from the Gorgonzola. - No, the Gorgonzola-- 808 00:26:34,461 --> 00:26:36,496 - But at the same time, it was too much of it. 809 00:26:36,597 --> 00:26:37,931 Let's talk about the enchiladas. 810 00:26:38,031 --> 00:26:39,933 It needs to have a little bit more elegance. 811 00:26:40,033 --> 00:26:41,435 - It was definitely congealed. 812 00:26:41,468 --> 00:26:44,037 I appreciate the sauce, but it felt compartmentalized. 813 00:26:44,071 --> 00:26:45,739 - Highlight the cheese. The cheese wasn't the star. 814 00:26:45,839 --> 00:26:47,207 - Sure. - Honestly, we have to talk 815 00:26:47,274 --> 00:26:48,509 about the best dish of the night. 816 00:26:48,542 --> 00:26:50,310 - Whoever made the gnocchi-- 817 00:26:50,344 --> 00:26:52,880 - Did you see how velvety that cheese sauce was? 818 00:26:52,913 --> 00:26:54,114 - Yeah. - Mind-blowing. 819 00:26:54,147 --> 00:26:55,315 Can we talk about the ballotine 820 00:26:55,349 --> 00:26:56,316 with the goat cheese and the spinach 821 00:26:56,350 --> 00:26:57,351 and the cheesy grits? 822 00:26:57,417 --> 00:26:58,552 - For me, I feel like that's the way 823 00:26:58,619 --> 00:27:00,087 to elevate a chicken breast, right? 824 00:27:00,153 --> 00:27:01,421 - Yes. - Is it the gnocchi 825 00:27:01,488 --> 00:27:03,056 or is it that ballotine? 826 00:27:03,090 --> 00:27:04,124 This is a tough one. 827 00:27:04,224 --> 00:27:05,626 - I'm gonna have to say the ballotine. 828 00:27:05,659 --> 00:27:08,729 For me, that is the makings of a next level chef. 829 00:27:08,829 --> 00:27:10,664 - I totally, totally disagree with you. 830 00:27:10,697 --> 00:27:15,269 I mean, the gnocchi themselves was just an absolute stunner. 831 00:27:15,302 --> 00:27:18,038 - But is it really that difficult 832 00:27:18,105 --> 00:27:21,675 to make steak and potatoes next level? 833 00:27:21,742 --> 00:27:25,379 - Deliberation in amongst the judges is getting feisty. 834 00:27:25,479 --> 00:27:26,613 It's fine margins now. 835 00:27:26,713 --> 00:27:28,382 And that just shows you, 836 00:27:28,448 --> 00:27:30,250 this competition is getting dialed in. 837 00:27:30,350 --> 00:27:32,219 Are we in agreeance? 838 00:27:32,319 --> 00:27:33,520 - We're not in agreeance, 839 00:27:33,587 --> 00:27:35,389 but I think we are where we are. 840 00:27:35,422 --> 00:27:36,390 - We're set? 841 00:27:36,423 --> 00:27:41,361 ♪ ♪ 842 00:27:41,428 --> 00:27:45,666 This has been a tough ordeal. 843 00:27:45,732 --> 00:27:50,037 We do have two outstanding dishes tonight 844 00:27:50,070 --> 00:27:53,006 that were definitely next level. 845 00:27:53,073 --> 00:27:59,046 The first was the filet mignon with the gnocchi. 846 00:27:59,112 --> 00:28:00,914 Tucker, well done, young lady. - Thank you, Chef. 847 00:28:00,981 --> 00:28:02,049 [applause] - Tucker. 848 00:28:02,149 --> 00:28:06,453 - The second dish was... 849 00:28:06,553 --> 00:28:08,288 the chicken ballotine. 850 00:28:08,388 --> 00:28:09,623 [applause] 851 00:28:09,656 --> 00:28:11,692 Pilar. 852 00:28:11,792 --> 00:28:16,563 Now we have a time token to give away. 853 00:28:16,663 --> 00:28:20,701 Unfortunately, only one of you will receive it. 854 00:28:20,734 --> 00:28:24,972 This split went to a 2-1 vote. 855 00:28:25,072 --> 00:28:28,542 This time token goes to... 856 00:28:28,609 --> 00:28:32,412 ♪ ♪ 857 00:28:32,513 --> 00:28:33,747 Pilar. 858 00:28:33,814 --> 00:28:35,849 - Good job, P. [applause] 859 00:28:35,949 --> 00:28:36,984 - Well done, girl. 860 00:28:38,185 --> 00:28:40,988 - Top dish of the day! 861 00:28:41,054 --> 00:28:43,190 I feel like I'm back to where I belong, 862 00:28:43,223 --> 00:28:44,825 at the top of the pack. 863 00:28:47,861 --> 00:28:50,597 - OK, now for the hard part. 864 00:28:50,664 --> 00:28:52,666 Tonight, there were three dishes 865 00:28:52,733 --> 00:28:57,037 that were not next level cheese-inspired dishes 866 00:28:57,070 --> 00:29:00,374 and will be going into the elimination cook-off. 867 00:29:00,474 --> 00:29:03,577 The first was... 868 00:29:03,644 --> 00:29:07,381 ♪ ♪ 869 00:29:07,447 --> 00:29:09,016 [sighs] 870 00:29:09,049 --> 00:29:11,018 The spaghetti and lobster. 871 00:29:14,221 --> 00:29:16,290 Nuri, I don't know what to say, young man. 872 00:29:16,390 --> 00:29:20,661 I thought you were grabbing a second token tonight. 873 00:29:20,694 --> 00:29:23,297 You gotta get it together. 874 00:29:23,330 --> 00:29:26,633 - I'm putting out a dish that's not visually beautiful. 875 00:29:26,700 --> 00:29:27,935 It doesn't all the way make sense. 876 00:29:28,035 --> 00:29:29,169 That's not going to cut it. 877 00:29:29,269 --> 00:29:31,371 - With ten seconds up your sleeve tonight, 878 00:29:31,471 --> 00:29:34,675 honestly, we were all expecting fireworks. 879 00:29:34,708 --> 00:29:35,709 What a shame. 880 00:29:35,742 --> 00:29:38,979 ♪ ♪ 881 00:29:39,079 --> 00:29:42,115 - [crying] 882 00:29:45,319 --> 00:29:47,187 I'm not feeling good. 883 00:29:51,625 --> 00:29:53,293 [dramatic music] 884 00:29:53,393 --> 00:29:58,065 - The second dish headed to elimination tonight is... 885 00:29:58,098 --> 00:30:02,903 ♪ ♪ 886 00:30:03,003 --> 00:30:06,940 The rib eye with that super strong Gorgonzola sauce. 887 00:30:07,040 --> 00:30:09,109 It was so pungent and so strong. 888 00:30:09,142 --> 00:30:11,278 It did not make sense. 889 00:30:11,311 --> 00:30:14,047 - I have been in elimination before. 890 00:30:14,114 --> 00:30:15,349 Let the best dish win. 891 00:30:15,382 --> 00:30:16,817 - [sighs] 892 00:30:16,917 --> 00:30:19,086 The last dish that will be headed 893 00:30:19,152 --> 00:30:22,122 to elimination tonight is... 894 00:30:22,189 --> 00:30:25,993 ♪ ♪ 895 00:30:26,026 --> 00:30:28,795 The mac and cheese with shrimp. 896 00:30:31,965 --> 00:30:34,968 Omi, this dish just didn't gel. 897 00:30:35,002 --> 00:30:37,204 You need to raise your game. 898 00:30:38,472 --> 00:30:40,040 - Now I have to strap on my boots 899 00:30:40,107 --> 00:30:43,677 and get ready for these next 30 minutes. 900 00:30:44,845 --> 00:30:46,880 - Pilar, Tucker, 901 00:30:46,914 --> 00:30:48,849 both of you will be cooking on the top level 902 00:30:48,916 --> 00:30:49,950 in the next challenge. 903 00:30:50,050 --> 00:30:51,919 You can head back to the lounge. 904 00:30:51,952 --> 00:30:53,921 - Thank you, Chefs. - Thank you. 905 00:30:53,954 --> 00:30:54,922 - Enjoy. - Great job. 906 00:30:54,955 --> 00:30:55,956 Well done, ladies. 907 00:30:56,023 --> 00:30:58,125 - For years, I've been practicing 908 00:30:58,158 --> 00:31:00,227 putting my all into what I do and what I love. 909 00:31:00,327 --> 00:31:01,828 And I'm so glad that it's showing up 910 00:31:01,862 --> 00:31:03,297 on the plate here for these mentors. 911 00:31:03,397 --> 00:31:07,868 - Michelle, Chris, Mehreen, and Tini, 912 00:31:07,968 --> 00:31:10,737 you've made your way to the middle level. 913 00:31:10,838 --> 00:31:12,472 Well done. - Please head to the elevator. 914 00:31:12,506 --> 00:31:13,807 - Yes, Chef. 915 00:31:13,874 --> 00:31:15,275 - Thank you, Chefs. - Thank you. 916 00:31:15,309 --> 00:31:17,344 - I live to see another day. 917 00:31:18,545 --> 00:31:20,514 - I look out here, 918 00:31:20,581 --> 00:31:23,684 and all I can see is Team Arrington. 919 00:31:23,750 --> 00:31:25,285 I go from flying high 920 00:31:25,352 --> 00:31:29,423 with four of my amazing mentees standing tall and proud 921 00:31:29,523 --> 00:31:33,260 to having to send one of three home. 922 00:31:33,360 --> 00:31:35,629 I 100% take that personally. 923 00:31:35,662 --> 00:31:39,433 Tonight, you will have 30 minutes 924 00:31:39,499 --> 00:31:42,236 to create a dish featuring nuts. 925 00:31:42,302 --> 00:31:44,004 all: Yes, chef. 926 00:31:44,037 --> 00:31:46,373 - For one of you, it's the last 30 minutes here. 927 00:31:46,440 --> 00:31:49,076 Please leave it all upstairs. 928 00:31:49,142 --> 00:31:51,278 Understood? all: Yes, Chef. 929 00:31:51,345 --> 00:31:53,113 - Where I come from, we don't get opportunities 930 00:31:53,213 --> 00:31:54,882 like this at all, ever in life. 931 00:31:54,948 --> 00:31:56,917 This will be my first time in elimination. 932 00:31:56,984 --> 00:31:58,519 So I'm gonna keep pushing. 933 00:31:58,585 --> 00:31:59,887 I'm gonna keep fighting. 934 00:31:59,920 --> 00:32:01,021 Because I'm not ready to go home. 935 00:32:01,121 --> 00:32:02,422 I'm ready to be a next level chef. 936 00:32:02,489 --> 00:32:03,423 - Head to the elevators, 937 00:32:03,490 --> 00:32:05,359 and I'll meet you up there shortly. 938 00:32:05,425 --> 00:32:06,793 - Good luck, all three of you. - Good luck, Chefs. 939 00:32:06,827 --> 00:32:07,961 all: Thank you, Chef. - Let's go. 940 00:32:08,028 --> 00:32:11,431 ♪ ♪ 941 00:32:11,465 --> 00:32:12,799 - Let's go, guys. 942 00:32:12,866 --> 00:32:15,068 - This is my first time being in elimination. 943 00:32:15,169 --> 00:32:17,471 A quarter of a million dollars is at stake here. 944 00:32:17,504 --> 00:32:19,806 I've been playing really nice up until now. 945 00:32:19,873 --> 00:32:22,543 Being in this elimination, I'm not gonna be as nice. 946 00:32:22,643 --> 00:32:24,845 [cheers and applause] 947 00:32:24,912 --> 00:32:26,079 I'm not going out without a fight. 948 00:32:26,113 --> 00:32:31,151 ♪ ♪ 949 00:32:31,185 --> 00:32:32,819 - How we feeling? - Good, Chef. 950 00:32:32,920 --> 00:32:34,288 - Great, Chef. - Good. 951 00:32:34,354 --> 00:32:36,356 It's quiet in here. 952 00:32:36,390 --> 00:32:37,991 - It's getting intense. 953 00:32:38,058 --> 00:32:39,526 - How's it feel to have the rest of your team 954 00:32:39,593 --> 00:32:40,527 in the elimination right now? 955 00:32:40,594 --> 00:32:41,895 - This is so weird. 956 00:32:41,995 --> 00:32:43,497 - Nuri, I know this is your first time 957 00:32:43,597 --> 00:32:44,798 in this elimination. 958 00:32:44,831 --> 00:32:46,500 Omi, same thing. 959 00:32:46,600 --> 00:32:48,068 You've seen how it works. 960 00:32:48,168 --> 00:32:49,870 Don't let the nerves get to you. 961 00:32:49,970 --> 00:32:51,271 - Yes, Chef. - Yes, Chef. 962 00:32:51,371 --> 00:32:53,273 - Shay's been in elimination though. 963 00:32:53,373 --> 00:32:55,475 - He has. - And he brought it. 964 00:32:55,542 --> 00:32:56,877 - He did. He did. 965 00:32:56,944 --> 00:32:58,879 - I've done this before. I can do it again. 966 00:32:58,946 --> 00:33:04,518 - OK, 30 minutes to create a nut-inspired dish. 967 00:33:04,585 --> 00:33:05,752 Hands on the elevator, please. 968 00:33:07,354 --> 00:33:09,189 - Let's go, guys. 969 00:33:09,223 --> 00:33:11,391 - My husband and I, we are conquerors. 970 00:33:11,425 --> 00:33:13,427 We fight. We don't give up easy. 971 00:33:13,460 --> 00:33:15,462 And that's coming with me into this cook-off. 972 00:33:15,495 --> 00:33:17,130 - Platform's here! 973 00:33:17,231 --> 00:33:18,632 Let's show these other chefs why we belong 974 00:33:18,665 --> 00:33:19,666 in this competition. 975 00:33:19,733 --> 00:33:21,001 Go. - All right, let's go! 976 00:33:21,068 --> 00:33:21,935 Let's go! 977 00:33:22,035 --> 00:33:23,504 - I sprint to the platform. 978 00:33:23,604 --> 00:33:25,305 I want to grab first pick. 979 00:33:25,405 --> 00:33:26,940 I grab halibut. 980 00:33:27,040 --> 00:33:28,742 - Let's go, Shay. You got this. 981 00:33:28,842 --> 00:33:30,344 - Stretch gets the halibut. And I'm looking. 982 00:33:30,444 --> 00:33:32,679 There's a pork chop and a chicken breast. 983 00:33:32,713 --> 00:33:34,648 I really want the pork chop. 984 00:33:34,715 --> 00:33:35,983 Omi grabs the pork chop. 985 00:33:36,083 --> 00:33:37,551 Here I am with this chicken breast. 986 00:33:37,618 --> 00:33:38,552 [scoffs] 987 00:33:38,619 --> 00:33:39,920 - Nuri, what'd we grab? 988 00:33:39,953 --> 00:33:43,557 - I'm gonna do a almond-crusted halibut 989 00:33:43,590 --> 00:33:44,591 and then a parsnip puree. 990 00:33:44,658 --> 00:33:45,993 - Excellent. 991 00:33:46,059 --> 00:33:47,227 You need more liquid in there, Chef. 992 00:33:47,327 --> 00:33:48,228 - Heard, Chef. 993 00:33:48,328 --> 00:33:50,297 Get this warm pan back. 994 00:33:51,431 --> 00:33:52,566 - Put it down. 995 00:33:52,633 --> 00:33:54,401 You have to cook or not cook. 996 00:33:54,434 --> 00:33:55,602 It's not doing anything in the air. 997 00:33:55,636 --> 00:33:57,037 - Heard, Chef. - Put more cream in 998 00:33:57,070 --> 00:33:58,305 so you leave yourself some options. 999 00:33:58,405 --> 00:33:59,573 It doesn't mean you have to use all of it. 1000 00:33:59,640 --> 00:34:01,074 You know what I mean? - Yes, Chef. 1001 00:34:01,108 --> 00:34:02,609 - Look at me. 1002 00:34:02,709 --> 00:34:03,877 I need you to focus, OK? - All right. 1003 00:34:03,944 --> 00:34:05,279 - Don't cook nervous. 1004 00:34:05,345 --> 00:34:06,413 What's going on? 1005 00:34:06,513 --> 00:34:07,714 - Nothing, I'm good Chef. - You got this. 1006 00:34:07,748 --> 00:34:09,049 I know you are. 1007 00:34:09,149 --> 00:34:11,585 Nuri, let's go. - I got you, Chef. 1008 00:34:11,618 --> 00:34:13,787 The judges' feedback from earlier today 1009 00:34:13,854 --> 00:34:15,455 is definitely playing in my mind. 1010 00:34:15,556 --> 00:34:18,025 It's giving me even more pressure and stress. 1011 00:34:18,091 --> 00:34:19,826 I just gotta make sure I don't psych myself out. 1012 00:34:19,893 --> 00:34:22,196 - Omi, tell me about your dish. 1013 00:34:22,262 --> 00:34:25,532 - Chef, I want to make a peanut-encrusted pork chop 1014 00:34:25,632 --> 00:34:27,467 and a butternut squash puree. 1015 00:34:27,501 --> 00:34:29,036 - OK, the butternut squash is gonna take 1016 00:34:29,069 --> 00:34:31,538 the longest to cook, so how are you planning to cook that? 1017 00:34:31,638 --> 00:34:33,674 - I'm gonna boil it first. 1018 00:34:33,740 --> 00:34:36,276 - OK, so let's get that peeled. Let's get it cooking. 1019 00:34:36,310 --> 00:34:39,279 - Butternut squash-- oh, damn, in 30 minutes? 1020 00:34:39,313 --> 00:34:40,714 That's a lot. 1021 00:34:40,747 --> 00:34:42,749 Ooh, girl, you better start prepping that right now. 1022 00:34:43,817 --> 00:34:45,419 - Highlight the nut. 1023 00:34:45,519 --> 00:34:47,287 - Multitask, Shay. - Yep. 1024 00:34:47,354 --> 00:34:48,622 - There you go. - Thanks, buddy. 1025 00:34:48,722 --> 00:34:51,191 - What's the plan here? - I'm making a pesto 1026 00:34:51,258 --> 00:34:53,627 with a little Parmesan cream sauce for pasta. 1027 00:34:53,727 --> 00:34:57,264 - How are you planning to stick the nuts to the protein? 1028 00:34:57,364 --> 00:35:00,434 - Flour, egg, breadcrumbs, and nuts. 1029 00:35:00,501 --> 00:35:02,002 - Egg's gonna be important, right? 1030 00:35:02,069 --> 00:35:03,704 - Yes, Chef. - OK. 1031 00:35:03,770 --> 00:35:05,272 Even toast, nice even toast. - I'm very-- 1032 00:35:05,305 --> 00:35:07,241 yeah, I'm known for burning nuts. 1033 00:35:07,307 --> 00:35:08,375 - Don't do that. - So I don't want to do that. 1034 00:35:08,475 --> 00:35:09,476 - Just don't do that, OK? 1035 00:35:09,543 --> 00:35:11,345 - Let's go, Omi! 1036 00:35:11,378 --> 00:35:13,080 - And don't forget, you're only making one plate, 1037 00:35:13,146 --> 00:35:14,748 so you don't need a ton, you know what I mean? 1038 00:35:14,781 --> 00:35:19,520 ♪ ♪ 1039 00:35:19,586 --> 00:35:21,054 15 minutes gone, guys. 1040 00:35:21,154 --> 00:35:23,223 - Come on, guys. - Shay, you all right, bud? 1041 00:35:23,290 --> 00:35:24,825 - I'm good, thanks. 1042 00:35:24,892 --> 00:35:27,027 - Make sure that chicken's cooked, right? 1043 00:35:27,094 --> 00:35:28,795 You don't want the crust to burn 1044 00:35:28,862 --> 00:35:29,997 before the protein's cooked, right? 1045 00:35:30,063 --> 00:35:32,099 - Heard, Chef, yes. - Be careful. 1046 00:35:32,199 --> 00:35:34,434 When are you planning to drop your pork chop, my love? 1047 00:35:34,468 --> 00:35:36,103 - As soon as I encrust it right now. 1048 00:35:36,203 --> 00:35:38,105 - Omi, my love, you need to move faster. 1049 00:35:38,205 --> 00:35:39,106 I'm so concerned for you. 1050 00:35:39,206 --> 00:35:40,807 - This needs to cook faster. 1051 00:35:40,874 --> 00:35:43,110 So we need to either cover it or add more liquid. 1052 00:35:43,177 --> 00:35:44,778 - Yes, Chef. - Don't repeat your steps. 1053 00:35:44,878 --> 00:35:45,913 Do it once and be done with it, OK? 1054 00:35:45,979 --> 00:35:47,047 Don't overthink it. 1055 00:35:48,115 --> 00:35:49,917 - Everything just freezes. 1056 00:35:49,950 --> 00:35:51,351 - Come on. 1057 00:35:52,686 --> 00:35:54,221 - I'm not ready to go home. 1058 00:35:54,321 --> 00:35:58,225 My boys are rooting for me hard-- 1059 00:35:58,325 --> 00:35:59,760 hard. 1060 00:35:59,793 --> 00:36:01,495 I'm a fighter. 1061 00:36:01,595 --> 00:36:03,463 I've always been a fighter. 1062 00:36:03,497 --> 00:36:06,667 ♪ ♪ 1063 00:36:09,670 --> 00:36:11,471 - Guys, 20 minutes down! 1064 00:36:11,505 --> 00:36:13,907 Ten minutes left, ten minutes! 1065 00:36:13,974 --> 00:36:15,809 Wow, great flavor here. 1066 00:36:15,909 --> 00:36:17,010 This is beautiful. 1067 00:36:17,110 --> 00:36:18,478 This is taking me on a journey, right? 1068 00:36:18,545 --> 00:36:19,713 - Yes, Chef. - You know what you're doing. 1069 00:36:19,746 --> 00:36:20,747 - Yes, Chef. - You know what you're doing. 1070 00:36:20,781 --> 00:36:22,082 - Yes, Chef. - Let it flow. 1071 00:36:22,149 --> 00:36:24,818 [suspenseful music] 1072 00:36:24,918 --> 00:36:26,220 - Damn it. This crust is not 1073 00:36:26,320 --> 00:36:27,221 working for me. 1074 00:36:27,321 --> 00:36:30,257 My heart sinks. 1075 00:36:30,357 --> 00:36:32,426 The crust is falling off. 1076 00:36:32,459 --> 00:36:34,428 both: Ooh. 1077 00:36:34,461 --> 00:36:35,863 ♪ ♪ 1078 00:36:35,896 --> 00:36:38,131 - I gotta figure out what I'm gonna do with that. 1079 00:36:38,232 --> 00:36:40,634 - Adjust. Don't get hung up on it. 1080 00:36:40,667 --> 00:36:42,069 Good job. 1081 00:36:42,135 --> 00:36:44,505 - I'm literally painting this egg wash on the chicken 1082 00:36:44,605 --> 00:36:47,040 and patting the crust back on. 1083 00:36:47,074 --> 00:36:48,675 I have never done anything like this before. 1084 00:36:48,709 --> 00:36:50,477 I don't know if this is gonna work. 1085 00:36:50,511 --> 00:36:52,779 That's terrible. What am I doing? 1086 00:36:52,880 --> 00:36:54,515 - Are you sure you're gonna be able to save this, chef? 1087 00:36:54,581 --> 00:36:55,616 - I'm trying my best. - Make sure it's even. 1088 00:36:55,716 --> 00:36:57,351 - Yes, Chef. - Believe in yourself. 1089 00:36:57,384 --> 00:36:58,418 - I do. 1090 00:36:58,519 --> 00:36:59,553 - I know you do. I've seen it. 1091 00:37:01,154 --> 00:37:02,055 - Where'd you learn that? 1092 00:37:02,155 --> 00:37:03,323 [laughter] 1093 00:37:04,458 --> 00:37:06,894 Five minutes left, guys! 1094 00:37:06,994 --> 00:37:09,129 You have this beautiful butternut squash here, right? 1095 00:37:09,229 --> 00:37:10,163 - Yes. - Pan roasted, 1096 00:37:10,264 --> 00:37:11,498 got that beautiful beurre noisette, 1097 00:37:11,565 --> 00:37:13,333 brown butter, right? - Mmm. 1098 00:37:13,433 --> 00:37:14,301 - Use the elements that you have, Chef. 1099 00:37:14,401 --> 00:37:15,435 - Yes, Chef. 1100 00:37:17,905 --> 00:37:20,474 - Halibut is out? - Yes, Chef, resting. 1101 00:37:20,507 --> 00:37:21,842 - I don't know why you used the smallest 1102 00:37:21,909 --> 00:37:23,110 bowl in the kitchen, Chef. 1103 00:37:23,143 --> 00:37:24,545 Set yourself up for success. - Yes, Chef. 1104 00:37:24,578 --> 00:37:26,547 - I know I'm pushing you a lot, but I know you can do it. 1105 00:37:26,580 --> 00:37:28,348 You just gotta clear the path in your mind. 1106 00:37:28,415 --> 00:37:30,717 - Heard, Chef. - Let's go. 1107 00:37:30,784 --> 00:37:31,752 Come on, Shay. 1108 00:37:31,785 --> 00:37:33,453 Let's get this protein down, yes? 1109 00:37:33,554 --> 00:37:34,454 - Yes, Chef. 1110 00:37:34,555 --> 00:37:35,455 - Come on. Come on. 1111 00:37:35,556 --> 00:37:39,826 ♪ ♪ 1112 00:37:39,893 --> 00:37:41,094 45 seconds! 1113 00:37:41,195 --> 00:37:42,196 Shay, where's your plate? 1114 00:37:42,262 --> 00:37:43,297 - Right here. 1115 00:37:43,397 --> 00:37:45,465 - Beautiful, Omi. - Watch your squash. 1116 00:37:45,499 --> 00:37:46,733 Nice. Nice, nice. 1117 00:37:46,834 --> 00:37:48,001 You have sauce on there? 1118 00:37:48,035 --> 00:37:49,503 Ten, nine... 1119 00:37:49,603 --> 00:37:52,105 all: Eight, seven, six, 1120 00:37:52,206 --> 00:37:56,543 five, four, three, two, one. 1121 00:37:56,643 --> 00:37:57,911 - Whoo! - Hands up, hands up. 1122 00:37:57,978 --> 00:37:59,646 Hands up, hands up. - Good job, guys! 1123 00:37:59,713 --> 00:38:05,018 ♪ ♪ 1124 00:38:05,085 --> 00:38:06,253 - OK. 1125 00:38:07,588 --> 00:38:08,655 Nyesha, how was that? 1126 00:38:08,755 --> 00:38:10,858 - Intense. - Yeah. 1127 00:38:10,924 --> 00:38:12,492 - They cooked their hearts out. 1128 00:38:12,593 --> 00:38:14,261 - Well done. Three good-looking dishes. 1129 00:38:14,328 --> 00:38:15,529 - Let's start with the fish please. 1130 00:38:15,629 --> 00:38:18,765 So here we have an almond-crusted halibut 1131 00:38:18,866 --> 00:38:22,536 with green bean almondine and a parsnip puree. 1132 00:38:26,974 --> 00:38:28,375 - The fish is cooked beautifully. 1133 00:38:28,475 --> 00:38:29,910 Let's get that clear. 1134 00:38:29,943 --> 00:38:32,212 And it's a tough one to cook fish and get a crust on there 1135 00:38:32,312 --> 00:38:34,381 as well at the same time, so that shows a great level 1136 00:38:34,481 --> 00:38:36,650 of skill, whoever executed that. 1137 00:38:36,750 --> 00:38:38,652 Parsnip puree, slightly strange 1138 00:38:38,752 --> 00:38:40,320 with something as delicate as halibut. 1139 00:38:40,387 --> 00:38:42,256 - I love the fact that the almonds aren't burnt. 1140 00:38:42,356 --> 00:38:44,391 It's so easy to go from raw to burnt. 1141 00:38:44,424 --> 00:38:45,459 Love the citrus note. 1142 00:38:45,559 --> 00:38:46,560 Even though it's got the parsnips, 1143 00:38:46,627 --> 00:38:47,961 it sort of brightens it up. 1144 00:38:48,028 --> 00:38:52,599 - Next we have a pistachio- crusted chicken breast, 1145 00:38:52,666 --> 00:38:54,635 a creamy pesto sauce, 1146 00:38:54,668 --> 00:38:57,237 and a salad of arugula and heirloom tomato. 1147 00:38:57,271 --> 00:39:00,474 - How is that chicken cooked? Is she beautiful, juicy? 1148 00:39:03,577 --> 00:39:05,646 - I love the presentation. It's simple. 1149 00:39:05,746 --> 00:39:08,515 And it's sort of letting the ingredients speak volumes. 1150 00:39:08,582 --> 00:39:10,484 The chicken is slightly dry. 1151 00:39:10,584 --> 00:39:12,219 It's about two minutes over. 1152 00:39:12,286 --> 00:39:15,589 - Yeah, to me the crust is sort of falling off of the chicken. 1153 00:39:15,622 --> 00:39:18,859 And I'm not getting that sauce sort of sticking to that. 1154 00:39:18,892 --> 00:39:20,727 But I love the fact that you have this complete dish. 1155 00:39:20,827 --> 00:39:23,230 You have the acidity of the salad. 1156 00:39:23,297 --> 00:39:24,698 It looks good. 1157 00:39:26,266 --> 00:39:31,371 - OK, our last dish is a peanut-crusted pork chop. 1158 00:39:31,471 --> 00:39:34,107 This has a pomegranate apple compote 1159 00:39:34,141 --> 00:39:36,143 with roasted butternut squash. 1160 00:39:39,112 --> 00:39:40,180 - It's cooked beautifully. 1161 00:39:40,280 --> 00:39:41,515 Wow. 1162 00:39:45,385 --> 00:39:48,422 - Peanuts, apples work really, really well here. 1163 00:39:48,522 --> 00:39:51,024 And I love that we have the butternut squash 1164 00:39:51,058 --> 00:39:52,025 in two varieties. 1165 00:39:52,059 --> 00:39:53,427 You have a lot of texture. 1166 00:39:53,493 --> 00:39:54,761 - I like this dish, I just don't like 1167 00:39:54,828 --> 00:39:55,729 the puree on top of it. 1168 00:39:55,829 --> 00:39:56,730 - Uh-oh. 1169 00:39:56,830 --> 00:39:57,931 - [gasps] 1170 00:39:58,031 --> 00:39:59,533 - A chop like that deserves 1171 00:39:59,633 --> 00:40:00,634 more love at the end. 1172 00:40:00,667 --> 00:40:02,202 So love the peanuts, 1173 00:40:02,236 --> 00:40:03,270 not a big fan of the puree. 1174 00:40:06,640 --> 00:40:09,743 - OK, Richard, please, I'm going to start with you. 1175 00:40:09,843 --> 00:40:13,914 Which dish would you eliminate this evening? 1176 00:40:13,947 --> 00:40:17,751 - To me, it's going to come down to the use of nuts 1177 00:40:17,784 --> 00:40:20,521 and whether that played into the dish in the correct way. 1178 00:40:20,554 --> 00:40:21,722 That was the challenge. 1179 00:40:23,156 --> 00:40:26,393 The dish that I'm eliminating is... 1180 00:40:26,426 --> 00:40:28,829 ♪ ♪ 1181 00:40:28,929 --> 00:40:30,197 The pistachio chicken. 1182 00:40:30,230 --> 00:40:32,833 ♪ ♪ 1183 00:40:32,866 --> 00:40:35,469 - Gordon, please, same question. 1184 00:40:35,569 --> 00:40:38,839 Which dish will you eliminate tonight? 1185 00:40:38,906 --> 00:40:40,240 - Tough one, Nyesha, 1186 00:40:40,307 --> 00:40:45,245 especially when they're all mentees from your team. 1187 00:40:45,279 --> 00:40:48,081 First off, that's the most outstanding dish tonight, 1188 00:40:48,115 --> 00:40:49,583 the halibut, hands down. 1189 00:40:49,683 --> 00:40:53,921 So that person is not going home. 1190 00:40:53,954 --> 00:40:55,822 Pork or chicken, Nyesha, 1191 00:40:55,923 --> 00:40:58,492 is very, very, very hard to separate. 1192 00:40:58,559 --> 00:41:00,494 No one deserves to go home here. 1193 00:41:00,561 --> 00:41:03,463 The dish I'm going to eliminate is... 1194 00:41:03,497 --> 00:41:10,470 ♪ ♪ 1195 00:41:11,438 --> 00:41:15,742 Is the chicken encrusted with pistachio. 1196 00:41:15,843 --> 00:41:17,544 - That dish was cooked by Shay. 1197 00:41:17,644 --> 00:41:19,947 - Oh, jeez. 1198 00:41:20,047 --> 00:41:20,948 Damn. 1199 00:41:21,048 --> 00:41:22,883 - Shay, I'm sorry. 1200 00:41:22,950 --> 00:41:24,218 - It's OK, Chef. 1201 00:41:24,318 --> 00:41:26,153 - You've cooked so brilliantly. 1202 00:41:26,186 --> 00:41:30,190 - Thank you so much for being the most amazing mentor. 1203 00:41:30,224 --> 00:41:33,827 This experience was the most whirlwind of my life. 1204 00:41:33,927 --> 00:41:36,096 I love each and every one of these people. 1205 00:41:36,196 --> 00:41:38,198 I'm gonna be cheering you all on. 1206 00:41:38,232 --> 00:41:42,703 Obviously, it would have been cool to win $250,000. 1207 00:41:42,803 --> 00:41:44,004 Keep your head in the game... - I got you. 1208 00:41:44,037 --> 00:41:45,072 - For your daughter. 1209 00:41:45,172 --> 00:41:46,473 I'm sad to be leaving this competition 1210 00:41:46,573 --> 00:41:50,477 and all these people, but it has been such a ride. 1211 00:41:50,511 --> 00:41:51,845 Chefs, thank you so much. 1212 00:41:51,879 --> 00:41:52,913 - Take care, Shay. - My pleasure. 1213 00:41:53,013 --> 00:41:54,081 - Good job. - Take care. 1214 00:41:54,147 --> 00:41:56,316 [applause] 1215 00:41:56,350 --> 00:41:57,851 - I'm going home with my head held high. 1216 00:41:57,918 --> 00:42:00,320 I won so much in experiences here. 1217 00:42:00,387 --> 00:42:03,824 And I just feel lucky to have had this opportunity. 1218 00:42:03,857 --> 00:42:05,025 [cheers and applause] 1219 00:42:05,092 --> 00:42:06,460 - Shay, Shay, Shay! 1220 00:42:08,228 --> 00:42:09,429 - Wow. 1221 00:42:09,463 --> 00:42:13,667 We've just sent home a very good chef. 1222 00:42:13,700 --> 00:42:17,070 Nuri, Omi, great job, really good job. 1223 00:42:17,137 --> 00:42:19,072 The next time we see you, 1224 00:42:19,106 --> 00:42:20,707 you're in for a wake-up. 1225 00:42:20,807 --> 00:42:21,875 Goodnight. 1226 00:42:21,909 --> 00:42:23,510 - Goodnight, Chef. - Thank you, Chef. 1227 00:42:24,678 --> 00:42:26,380 - [sighs] 1228 00:42:28,115 --> 00:42:29,683 Omi, puree underneath. 1229 00:42:29,750 --> 00:42:31,151 [laughter] 1230 00:42:31,218 --> 00:42:33,353 - Puree underneath, puree underneath. 1231 00:42:35,222 --> 00:42:37,791 - Next time on "Next Level Chef"... 1232 00:42:37,824 --> 00:42:40,327 For your next challenge, you'll all have 40 minutes 1233 00:42:40,394 --> 00:42:43,230 to create a next level fried entree. 1234 00:42:43,263 --> 00:42:44,231 - Ah. - Ooh. 1235 00:42:44,264 --> 00:42:45,365 - Pilar, big decision, 1236 00:42:45,432 --> 00:42:47,100 do you take ten seconds away 1237 00:42:47,201 --> 00:42:48,602 from one of your competitors? 1238 00:42:48,635 --> 00:42:49,870 - My decision is to use it 1239 00:42:49,970 --> 00:42:51,805 against one of my competitors today, Chef. 1240 00:42:51,839 --> 00:42:52,806 ♪ ♪ 1241 00:42:52,840 --> 00:42:54,107 - What's going on in the basement? 1242 00:42:54,208 --> 00:42:56,076 - We're getting out of here is what's happening! 1243 00:42:56,143 --> 00:42:57,644 - Do not screw this up. 1244 00:42:57,678 --> 00:43:00,047 - Let's go. Three, two, one! 1245 00:43:00,080 --> 00:43:01,348 ♪ ♪ 1246 00:43:01,381 --> 00:43:02,583 - On the back of that performance, 1247 00:43:02,616 --> 00:43:05,018 this whole competition is blown wide open.