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- 18 chefs faced the world's
toughest culinary gauntlet.
2
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- We on "next level chef,"
baby.
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[intense music]
4
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[all shouting]
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- But only three cooked
their way to the top.
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- I want to be
the next level chef.
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I want that thing
with all of my heart.
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- I want to show that
this girl is a fighter.
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- That title would
mean so much to me.
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I want that thing badly.
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- Tonight with
a one-year mentorship
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00:00:25,226 --> 00:00:27,626
And $250,000 on the line--
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- I got to cook like
my life depends on it.
14
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- --Only one will earn the
title of next level chef.
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[dramatic music]
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♪ ♪
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[upbeat music]
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♪ ♪
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- To make it this far, it's
absolutely mind-boggling.
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But I am so ready for this.
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- Super excited to be
here in the finals.
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Winning this mentorship
will change my life.
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- I'm definitely going
to bring this home today.
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This is the dream.
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- How are you all feeling?
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- Amazing, chef.
- Ready to rock, chef.
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- Ready to finish this off.
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- Today's the day
that one of you
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Will be crowned our
next level chef.
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- [exhales]
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- With that title comes
a check for a quarter
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Of a million dollars
and that coveted
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One-year year mentorship--
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12 months of all our
experience dedicated to you.
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- You wouldn't have made
it this far if there
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Was any doubt in your ability.
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But to win the title
of next level chef,
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You'll have to impress us by
producing next level dishes
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On all three kitchens.
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- Only next level cooking
will be good enough.
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[together]
yes, chef.
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- Now, you'll start
off in the basement,
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Where you'll have to cook
a beautiful hot appetizer.
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Then you'll move up
into the middle floor
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To prepare
an amazing seafood dish.
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And finally, into that
top-level kitchen to create
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An exquisite meat entrée.
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Now, you'll only
have 90 minutes
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To cook all three dishes.
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You will be in charge
of your own time.
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- [exhales]
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Today is going to be
one hell of a challenge.
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It's like michael jordan,
lebron james, and, you know,
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Kobe bryant all on the
frickin' court together.
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- Which means time
management is essential.
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[together]
yes, chef.
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- Today my foot is on the gas.
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And I did not come
this far to let up now.
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- How much time you want
to use on each level
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Is entirely up to you.
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Three dishes on three levels
to determine who will
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Become the next level chef.
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[dramatic music]
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Now, before you begin,
richard, nyesha,
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And I would like to have one
last chat with each of you.
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So I'd like all of you
to head the elevator.
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We'll join you shortly.
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- Good luck, chefs.
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- Come on.
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[applause]
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- Final three.
Here we go.
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Expect a battle.
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It's so close I can taste it.
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I'm thinking about my family.
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I don't want to
let anybody down,
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And I especially don't
want to let myself down.
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- Ok.
This is it.
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How are you feeling?
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- Excellent, chef.
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- I always pick
a winner from the start.
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And that's why
I picked you, ok?
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But today it's all
on your shoulders now.
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This is your time.
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[elevator dings]
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[both clapping]
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- Congratulations.
- Thank you, chef.
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- How you feeling?
- I feel good.
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- Good.
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- I'm gonna bring it all today.
- 100%.
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And you know you
can do it, right?
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- Yes, chef.
- Good.
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You got this.
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- Yes, chef.
- Pit bull p.
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- [laughs]
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- [clapping]
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- Oh.
- How you feeling, man?
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Feeling good?
- I feel amazing.
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- Not worried about you
when it comes to pace.
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It's just making
sure you're not
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Doing anything that doesn't
need to be there, right?
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- Sure.
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I want to bring you one more
piece of inspiration for you.
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- Ok.
[elevator dings]
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- Our season one winner, pyet.
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- Oh.
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- Hi.
- Oh, my god. Hello.
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- Nice to meet you.
- Hi.
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- We're all super proud of
pyet, who won season one.
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[cheers and applause]
110
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Watching pyet's
career progress
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Over the last year
has been incredible.
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- There's a lot of
significance behind this dish.
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And it's almost like
you're eating culture,
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But you're also eating history.
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- I really love your vision,
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Because it has
so many different
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Facets of it.
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Like, you can open up
your mobile restaurant.
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You can share your story.
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- Yeah.
- And you can do it
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While you document it
and then potentially have fun
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While you're doing it.
- Yeah.
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- We are waiting
for this type of food
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That tells a legacy story.
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- I can't tell you enough
how proud I am.
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You deserve it, girl.
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- Thank you.
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- All of the things that you
expect the next level chef
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Champion to achieve,
pyet is doing that.
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- How are you?
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- I'm good and ready to go.
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The season one victor.
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Freaking-- oh my god.
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And she is gorgeous,
by the way.
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Total crush on pyet.
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- It's really about
letting your authenticity
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Shine through these dishes.
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- I'm sitting there just,
like, take everything in.
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Take everything in.
Take everything in.
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Take everything in.
Take everything in.
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Take everything in.
[laughs]
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- Good luck.
- Yeah, thank you so much.
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- And also, I think they have
another surprise for you.
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[elevator dings]
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- Oh, yes!
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Oh, yes!
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Oh my god, you guys are here.
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My parents are here!
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Ahh! I love that.
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They've seen this
culinary journey with me.
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You guys are here.
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They've seen all
the blood, sweat,
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And tears that went into this.
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I just want to make them proud.
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- You are a winner
no matter what.
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- Yes.
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- I know you'll do your best.
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- I will.
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I love you guys.
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- Love you.
- Love you.
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- Now, I've got a surprise,
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Someone that can give you
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Those final words
of inspiration,
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And she's here now.
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Please welcome our first-ever
"next level chef" winner, pyet.
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- Whoa!
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What up, chef?
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I would so love
to be the next pyet.
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- Don't get caught up
on something
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That's not working out.
- Adapt and recover.
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Got it.
- Yeah.
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- I'm definitely going to
keep that advice close
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When I'm running around
making all
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These dishes in 90 minutes.
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- I think they have
one more surprise.
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- Oh, okay.
- Pyet.
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- Hi.
- Oh, honey.
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Let's go over-- talk, yeah.
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[laughter]
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- Having my parents
here is definitely that,
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Like, emotional pick-me-up.
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They've always been my biggest
support and cheerleaders.
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- You're going to be
your badass gangster
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Culinary self, right?
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- Mm-hmm.
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I learned my love
of cooking from my family.
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Food is love for us.
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I've taken all
that I've learned.
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I'm ready to go
ahead and just shine.
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- So I have one more person
that I think
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You should speak to.
- Oh my god.
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- This is our first
season winner.
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- Hello.
- Pyet.
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- Nice to meet you.
- Nice to meet you, too.
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- I know you have a daughter,
so you're here representing
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More than just yourself.
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I don't have a daughter,
but I have
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Lots of nieces and nephews.
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Being able to show up for them,
being able to show who I am
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And who native american latinas
are
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And letting them know
that we have some spice
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And we have a lot
of fight in us, you know?
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- Yeah.
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It's an inspiration.
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Today I'm going
to step in her shoes.
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- Good luck to you.
- Thank you.
207
00:07:06,393 --> 00:07:07,726
- And I think they
have one more surprise.
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- Ok.
[elevator dings]
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00:07:11,131 --> 00:07:13,565
- [sobbing]
210
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- Oh, crying.
211
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It's ok.
It's ok.
212
00:07:19,239 --> 00:07:20,405
It's ok.
213
00:07:20,507 --> 00:07:22,073
It's going to be ok.
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00:07:22,142 --> 00:07:26,878
- My older brother karl and
my mom are here to support me.
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00:07:27,514 --> 00:07:31,983
To have them here with
me, it really means a lot.
216
00:07:36,423 --> 00:07:39,257
So that all my
sacrifices were worth it.
217
00:07:39,359 --> 00:07:42,461
- You deserve this
more than anybody.
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00:07:42,496 --> 00:07:44,329
- It's time to bring it home.
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- Love you, sis.
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00:07:45,666 --> 00:07:46,598
- You too.
- All right.
221
00:07:46,667 --> 00:07:48,400
[dramatic music]
222
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[elevator dings]
223
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- Let's go.
224
00:07:51,138 --> 00:07:53,038
This is it.
225
00:07:53,073 --> 00:07:55,307
♪ ♪
226
00:07:55,375 --> 00:08:00,045
Three dishes, three amazing
levels, and 90 minutes
227
00:08:00,113 --> 00:08:02,013
To become the next level chef.
228
00:08:02,049 --> 00:08:05,684
♪ ♪
229
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Take a look.
230
00:08:06,787 --> 00:08:08,854
That platform is coming.
231
00:08:08,922 --> 00:08:14,926
When that turns green, head in
there and cook your heart out.
232
00:08:15,028 --> 00:08:17,762
- A three-course
meal in 90 minutes.
233
00:08:17,865 --> 00:08:21,366
This one is going to be
a showdown for the books.
234
00:08:21,468 --> 00:08:22,868
- 30 seconds to grab
your ingredients
235
00:08:22,903 --> 00:08:25,837
And create
a stunning appetizer.
236
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This is it.
237
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Very best of luck.
238
00:08:28,275 --> 00:08:30,609
♪ ♪
239
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Your 90 minutes
start right now.
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- Let's go.
241
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Next level appetizers.
242
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Ok.
243
00:08:37,150 --> 00:08:39,184
Think about a stunning
hot appetizer.
244
00:08:39,219 --> 00:08:41,019
- I'm looking for squid.
245
00:08:41,054 --> 00:08:45,190
I don't see any, so I grab
duck breasts, soy sauce.
246
00:08:45,225 --> 00:08:46,625
And at that point my mind
is like,
247
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All right, we're going asian.
- 10 seconds left.
248
00:08:49,229 --> 00:08:50,128
- Where's my--
249
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I see soft-shell crab.
250
00:08:52,132 --> 00:08:54,866
My strategy is to bang
that appetizer out
251
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As fast as possible.
252
00:08:56,470 --> 00:08:58,270
- I'm pretty stoked to see
mussels on that platform.
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They cook in a short
amount of time,
254
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And I can balance my
french-italian fusion
255
00:09:01,642 --> 00:09:03,341
Flavor profile into it.
- Five seconds.
256
00:09:03,377 --> 00:09:04,609
Grab that flavor.
257
00:09:04,711 --> 00:09:06,044
- I'm hoping I can
cook them quickly.
258
00:09:06,146 --> 00:09:08,146
But if it doesn't taste
bomb, then it doesn't matter
259
00:09:08,215 --> 00:09:09,347
That you finished super quick.
260
00:09:09,416 --> 00:09:12,017
- If you can grab it,
you can get it.
261
00:09:12,052 --> 00:09:13,752
Ok, get it, get it.
Back to your stations.
262
00:09:13,820 --> 00:09:15,854
Let's go.
263
00:09:15,923 --> 00:09:18,456
Remember, you want to try and
bank time in this 90 minutes.
264
00:09:18,492 --> 00:09:19,624
Pilar, what are we doing?
What did you grab?
265
00:09:19,660 --> 00:09:20,825
What are you making?
266
00:09:20,894 --> 00:09:21,960
- I'm doing a soft-shell
crab bao bun with
267
00:09:22,062 --> 00:09:23,862
A pickled vegetable, chef.
- Ok.
268
00:09:23,897 --> 00:09:26,064
- Pickled cucumbers,
pickled carrot, chef.
269
00:09:26,099 --> 00:09:27,899
And a cajun aioli.
270
00:09:27,935 --> 00:09:29,434
I feel good about my grab.
271
00:09:29,503 --> 00:09:33,104
I'm making an asian fusion dish
that's my take on a po' boy.
272
00:09:33,140 --> 00:09:34,105
Po' bao.
273
00:09:34,141 --> 00:09:35,340
[chuckles]
274
00:09:35,375 --> 00:09:36,675
- The smallest bowl
in the world.
275
00:09:36,743 --> 00:09:37,943
Is that going to be ok?
276
00:09:38,011 --> 00:09:39,911
Is that for your aioli?
277
00:09:39,947 --> 00:09:42,380
Remember, you just need enough
for however many bao buns
278
00:09:42,416 --> 00:09:43,381
That you're making.
279
00:09:43,417 --> 00:09:44,916
Right, guys?
280
00:09:44,985 --> 00:09:46,518
- We're definitely moving
at lightning speed today.
281
00:09:46,587 --> 00:09:48,687
I just don't want to
be in trouble later on.
282
00:09:48,789 --> 00:09:50,021
- All right, tucker.
283
00:09:50,057 --> 00:09:51,022
What did you grab,
and what are you making?
284
00:09:51,058 --> 00:09:52,023
- I grabbed mussels, chef.
285
00:09:52,059 --> 00:09:53,425
- Ok.
286
00:09:53,493 --> 00:09:55,393
- A little charred corn with
some crispy potato on top.
287
00:09:55,462 --> 00:09:56,494
- Fried like chips?
- Yes.
288
00:09:56,597 --> 00:09:57,495
- All right.
I like that.
289
00:09:57,598 --> 00:09:58,530
I love that take on it.
290
00:09:58,632 --> 00:10:00,198
- Making it italianized, chef.
291
00:10:00,267 --> 00:10:01,466
- Should cook relatively quick.
292
00:10:01,535 --> 00:10:02,834
You trying to buy
yourself some time?
293
00:10:02,869 --> 00:10:03,902
- Yes, chef.
294
00:10:04,004 --> 00:10:04,903
- All right, chris.
295
00:10:05,005 --> 00:10:06,271
What are you going to make?
296
00:10:06,306 --> 00:10:09,240
- Sichuan peppercorn duck
with togarashi potatoes
297
00:10:09,309 --> 00:10:10,709
And a pickled herb salad.
298
00:10:10,744 --> 00:10:12,544
- Seared duck.
Is that what you wanted?
299
00:10:12,646 --> 00:10:13,979
- It wasn't what I wanted,
but it's fine.
300
00:10:14,081 --> 00:10:15,680
- Don't wait too long
to cook that protein.
301
00:10:15,749 --> 00:10:17,549
You have a big protein to cook.
302
00:10:17,584 --> 00:10:19,017
- Damn right, chef.
303
00:10:21,855 --> 00:10:23,121
- Five minutes down.
304
00:10:23,190 --> 00:10:24,990
You've got to be done
before the 30 minutes,
305
00:10:25,025 --> 00:10:27,225
Or else you're really setting
yourself up for a rough middle
306
00:10:27,294 --> 00:10:28,360
And top floor.
307
00:10:28,428 --> 00:10:29,628
Chris grabbed duck breast.
308
00:10:29,696 --> 00:10:31,863
And it could be a really,
really risky protein.
309
00:10:31,965 --> 00:10:33,798
That duck is going
to have to cook.
310
00:10:33,900 --> 00:10:36,434
I'm worried that he might be
the last one to the buzzer.
311
00:10:36,470 --> 00:10:38,103
- It's a challenge
to do duck breasts
312
00:10:38,205 --> 00:10:39,270
In less than a half hour.
313
00:10:39,373 --> 00:10:40,438
It's a big risk.
314
00:10:40,474 --> 00:10:41,873
I can't have any mistakes,
especially
315
00:10:41,942 --> 00:10:43,341
On a day like today.
You can't.
316
00:10:43,443 --> 00:10:44,342
Not with what's on the line.
317
00:10:44,444 --> 00:10:46,645
[bleep].
318
00:10:49,983 --> 00:10:53,251
- Ooh, that did not feel good.
319
00:10:53,320 --> 00:10:55,754
The goal is to get
this duck breast going
320
00:10:55,789 --> 00:10:57,555
And get it done
as quickly as possible.
321
00:10:57,591 --> 00:10:58,957
- Ok.
You have the duck--
322
00:10:58,992 --> 00:11:00,158
- It is in the oven right now.
- It's in the oven.
323
00:11:00,227 --> 00:11:01,259
Ok.
Don't waste any time, right?
324
00:11:01,294 --> 00:11:02,327
- I won't.
325
00:11:02,429 --> 00:11:03,328
- You know,
tucker's almost done.
326
00:11:03,430 --> 00:11:04,462
She's going to steam mussels.
327
00:11:04,498 --> 00:11:05,463
She's going to be
done in a second.
328
00:11:05,499 --> 00:11:06,531
- Heard.
- Right?
329
00:11:06,633 --> 00:11:07,499
You ok pace-wise, tucker?
- Yes, chef.
330
00:11:07,601 --> 00:11:08,566
- Ok.
331
00:11:08,635 --> 00:11:09,534
This should be a
quick cook, right?
332
00:11:09,636 --> 00:11:10,669
- Oui, chef.
333
00:11:10,704 --> 00:11:11,670
- You want to
develop that flavor
334
00:11:11,705 --> 00:11:12,804
In whatever this broth is.
335
00:11:12,873 --> 00:11:14,372
- I'm kind of trying
to balance bomb
336
00:11:14,474 --> 00:11:18,176
Flavors with saving time here.
337
00:11:18,278 --> 00:11:20,311
- Tucker's doing a really,
really simple dish--
338
00:11:20,380 --> 00:11:23,081
Just some steamed mussels
with some vegetables.
339
00:11:23,150 --> 00:11:25,016
Is it enough for a
"next level chef" finale?
340
00:11:25,118 --> 00:11:26,017
Steamed mussels?
341
00:11:26,119 --> 00:11:27,719
I don't know.
342
00:11:27,788 --> 00:11:29,854
Is this a dish that you'd
put on that restaurant menu,
343
00:11:29,956 --> 00:11:32,390
Your dream restaurant
that maybe we're going
344
00:11:32,426 --> 00:11:33,825
To open if you win this thing?
345
00:11:33,927 --> 00:11:35,627
You want to be the
first to that buzzer.
346
00:11:35,662 --> 00:11:37,162
You really do.
347
00:11:37,230 --> 00:11:38,830
And you definitely don't want
to be the last to that buzzer.
348
00:11:40,200 --> 00:11:41,066
15 minutes down.
349
00:11:41,168 --> 00:11:42,067
- 15 minutes down, heard.
350
00:11:42,169 --> 00:11:43,635
- Ok.
351
00:11:43,704 --> 00:11:45,437
There's only 75 minutes left in
the whole entire competition.
352
00:11:45,472 --> 00:11:50,208
75 minutes left between you
and a potential $250,000,
353
00:11:50,277 --> 00:11:52,410
A one-year mentorship.
354
00:11:52,479 --> 00:11:54,145
Ok, pilar.
Crab is cooked?
355
00:11:54,247 --> 00:11:55,380
- Yes, chef.
356
00:11:55,482 --> 00:11:56,381
- It cooked in, like,
an instant, right?
357
00:11:56,483 --> 00:11:57,716
- Yes, chef.
358
00:11:57,751 --> 00:11:58,683
- Make sure it's cooked
all the way through.
359
00:11:58,719 --> 00:12:00,251
- I got it, chef.
360
00:12:00,320 --> 00:12:02,887
[tense music]
361
00:12:02,989 --> 00:12:04,689
- So usually when the butter
goes in the pan, that's--
362
00:12:04,791 --> 00:12:05,990
That's wrapping it up, right?
363
00:12:06,026 --> 00:12:06,991
Gotcha.
- Yes, chef.
364
00:12:07,027 --> 00:12:08,426
- All right.
365
00:12:08,462 --> 00:12:09,694
Pilar is done with her aioli.
She's already made
366
00:12:09,796 --> 00:12:10,929
Her crabs crispy.
She's almost done.
367
00:12:11,031 --> 00:12:11,930
Ok.
368
00:12:12,032 --> 00:12:13,465
- Oh, [bleep].
369
00:12:13,500 --> 00:12:16,101
One thing that's just pissing
me off is my duck breast.
370
00:12:16,203 --> 00:12:18,136
It's not really cooking
through fast enough.
371
00:12:18,238 --> 00:12:19,804
And at this point,
I really can't
372
00:12:19,873 --> 00:12:20,905
Wait for this any longer.
373
00:12:20,941 --> 00:12:22,941
I am a chef, not a magician.
374
00:12:23,043 --> 00:12:25,276
- You're not going to have a
lot of time for it to rest.
375
00:12:25,312 --> 00:12:26,277
- It's fine.
376
00:12:26,313 --> 00:12:27,278
- Ok.
377
00:12:27,314 --> 00:12:28,747
- I'll make it work.
378
00:12:28,815 --> 00:12:30,582
- Pilar, are you going to be
the first one to the buzzer?
379
00:12:30,684 --> 00:12:32,016
- Yes, chef.
- All right.
380
00:12:32,119 --> 00:12:33,618
Looks like pilar is
heading to the buzzer.
381
00:12:33,720 --> 00:12:35,386
Right, plate goes there.
Hit the buzzer.
382
00:12:35,422 --> 00:12:36,855
[buzzer chimes]
ok.
383
00:12:36,957 --> 00:12:38,456
Pilar's in.
384
00:12:38,558 --> 00:12:40,792
21:51, pilar.
385
00:12:40,827 --> 00:12:44,028
- Definitely feels good having
a leg up on chris and tucker.
386
00:12:44,097 --> 00:12:47,198
It was very important for
me to give myself an edge
387
00:12:47,267 --> 00:12:49,033
On the top floor today.
388
00:12:49,102 --> 00:12:51,269
- 22 minutes gone.
389
00:12:51,371 --> 00:12:52,871
Don't overthink it.
- I just like to let it
390
00:12:52,973 --> 00:12:54,005
Speak for itself, chef.
- Yeah.
391
00:12:54,074 --> 00:12:55,340
And that's what--
that's what's great.
392
00:12:55,442 --> 00:12:57,075
- Tucker's plating as well.
393
00:12:57,144 --> 00:12:58,543
Chris, you got to go.
394
00:12:58,645 --> 00:12:59,878
- Heard.
- Tucker's plating.
395
00:12:59,913 --> 00:13:02,147
- As I'm slicing this
duck breast,
396
00:13:02,182 --> 00:13:03,414
As soon as I get
to the middle of it--
397
00:13:03,517 --> 00:13:05,717
Oh, no.
398
00:13:05,786 --> 00:13:08,820
I have one piece on this
thing that's unfortunately...
399
00:13:08,889 --> 00:13:10,355
A little undercooked.
400
00:13:10,423 --> 00:13:14,025
I'm clenching
and starting to work up
401
00:13:14,060 --> 00:13:16,194
A bit of a nervous sweat.
402
00:13:16,263 --> 00:13:19,931
But tucker and pilar are done.
403
00:13:20,033 --> 00:13:21,299
- Ok.
Here comes tucker.
404
00:13:21,401 --> 00:13:23,101
[buzzer chimes]
all right, tucker's in.
405
00:13:23,203 --> 00:13:24,836
Well done.
406
00:13:24,871 --> 00:13:26,471
You're the back of the pack.
407
00:13:26,540 --> 00:13:28,339
- It's all on me.
408
00:13:28,441 --> 00:13:29,841
There's a lot riding
on this, because I'm
409
00:13:29,910 --> 00:13:32,877
Trying to obviously cut
time down for my final cook.
410
00:13:32,913 --> 00:13:34,712
So I decided to go with it.
411
00:13:34,748 --> 00:13:36,214
- Ok.
Chris is walking.
412
00:13:36,316 --> 00:13:37,215
Chris is walking.
413
00:13:37,317 --> 00:13:38,216
[buzzer chimes]
414
00:13:38,318 --> 00:13:39,751
There it is, everyone.
415
00:13:39,786 --> 00:13:41,553
Way to wrap it up
in the basement.
416
00:13:41,588 --> 00:13:42,787
Well done, chefs.
417
00:13:42,823 --> 00:13:44,923
Fantastic work.
418
00:13:44,991 --> 00:13:46,658
- I don't mind that I
finished last in this.
419
00:13:46,760 --> 00:13:48,459
There is a part of me that's,
like, a little nervous
420
00:13:48,562 --> 00:13:49,460
And stressed.
421
00:13:49,563 --> 00:13:51,196
We'll see what the judges say.
422
00:13:51,231 --> 00:13:52,397
[exhales]
423
00:13:52,432 --> 00:13:55,233
♪ ♪
424
00:13:55,302 --> 00:13:56,668
- Wow.
425
00:13:56,770 --> 00:13:58,036
Ok.
426
00:13:58,104 --> 00:13:59,037
Shall we start?
427
00:13:59,105 --> 00:14:00,638
- Ok.
428
00:14:00,674 --> 00:14:03,341
Starting here, we have steamed
mussels with an italian broth
429
00:14:03,376 --> 00:14:06,678
With corn, tomatoes,
crispy spiced potato chips
430
00:14:06,746 --> 00:14:07,779
Cooked by tucker.
431
00:14:07,848 --> 00:14:09,247
- I love the presentation.
432
00:14:09,349 --> 00:14:11,316
I don't think it's a very
difficult cook, technically,
433
00:14:11,384 --> 00:14:12,750
But it's all in the broth.
434
00:14:12,786 --> 00:14:16,421
♪ ♪
435
00:14:16,456 --> 00:14:18,089
That broth is magical.
436
00:14:18,191 --> 00:14:19,858
You crisped up those potatoes,
and those mussels are
437
00:14:19,960 --> 00:14:21,259
Sweet and cooked beautifully.
438
00:14:21,328 --> 00:14:23,595
- The broth is definitely
my favorite part.
439
00:14:23,663 --> 00:14:25,029
Really great execution.
440
00:14:25,098 --> 00:14:29,300
- It might be a safe play,
bank some time, but delicious.
441
00:14:29,402 --> 00:14:30,602
♪ ♪
442
00:14:30,670 --> 00:14:32,303
- I'm really glad that my
flavor profile stood out.
443
00:14:32,405 --> 00:14:34,572
I italianized it,
got it a little spicy.
444
00:14:34,674 --> 00:14:37,442
So hopefully we'll just
keep that ball rolling.
445
00:14:37,510 --> 00:14:42,914
- Next up, a crispy soft-shell
crab bao with cajun spices,
446
00:14:42,949 --> 00:14:44,916
Pickles, and a homemade aioli.
447
00:14:44,951 --> 00:14:46,818
This one obviously
cooked by pilar.
448
00:14:46,920 --> 00:14:50,989
- I love the idea of something
that is texturally appealing.
449
00:14:51,024 --> 00:14:52,323
♪ ♪
450
00:14:52,392 --> 00:14:53,958
Mmm.
451
00:14:53,994 --> 00:14:55,760
♪ ♪
452
00:14:55,829 --> 00:14:57,829
- Texture contrast
is really, really great.
453
00:14:57,864 --> 00:15:00,565
Because the bun and the
crab itself is pretty big,
454
00:15:00,600 --> 00:15:03,101
You want more pickles and
a little bit more sauce.
455
00:15:03,136 --> 00:15:04,836
- I love the textural contrast.
456
00:15:04,905 --> 00:15:06,271
This is incredible.
457
00:15:06,306 --> 00:15:07,705
- Soft-shell crab
cooked beautifully.
458
00:15:07,741 --> 00:15:08,773
It's crunchy, it's sweet.
459
00:15:08,875 --> 00:15:09,774
I love the sauce.
460
00:15:09,876 --> 00:15:10,808
There's a cajun spice.
461
00:15:10,911 --> 00:15:11,809
They're bloody delicious.
462
00:15:11,912 --> 00:15:13,378
Great start.
463
00:15:13,480 --> 00:15:18,316
- To start with those type of
comments is great validation.
464
00:15:18,418 --> 00:15:20,718
[exhales]
465
00:15:20,787 --> 00:15:24,022
- Next up, we have
a spiced, pan-roasted
466
00:15:24,057 --> 00:15:26,391
Duck breast
with togarashi potatoes
467
00:15:26,426 --> 00:15:28,426
And a soy ginger glaze.
468
00:15:28,461 --> 00:15:29,994
This was cooked by chris.
469
00:15:30,063 --> 00:15:32,297
- Hats off to the
level of courageousness
470
00:15:32,399 --> 00:15:34,866
To get a duck breast
cooked in a grand finale.
471
00:15:34,901 --> 00:15:36,901
I'll deal with the
elephant in the room.
472
00:15:37,003 --> 00:15:38,036
♪ ♪
473
00:15:38,071 --> 00:15:41,639
This bit here,
it looks a bit pink.
474
00:15:41,708 --> 00:15:43,141
- The one piece of
duck that I had that
475
00:15:43,243 --> 00:15:48,146
Was a little bit under,
that might be a problem.
476
00:15:48,181 --> 00:15:50,281
- Don't put it on,
because I've got to judge
477
00:15:50,350 --> 00:15:51,883
You what you put on the plate.
478
00:15:51,952 --> 00:15:55,053
- I will be damned if I
leave this competition
479
00:15:55,155 --> 00:15:56,254
Disappointed with myself.
480
00:15:56,356 --> 00:15:58,623
- [exhales]
481
00:16:02,028 --> 00:16:04,896
[suspenseful music]
482
00:16:04,931 --> 00:16:07,532
- Uh, young man--
483
00:16:07,667 --> 00:16:09,100
[exhales]
to the naked eye,
484
00:16:09,135 --> 00:16:10,435
Looks like it's undercooked.
485
00:16:10,503 --> 00:16:13,972
But you've executed the duck
beautifully.
486
00:16:14,074 --> 00:16:15,606
Potatoes, crispy.
487
00:16:15,709 --> 00:16:16,941
Good start.
488
00:16:17,010 --> 00:16:19,077
- I really appreciate the
texture that I'm getting
489
00:16:19,145 --> 00:16:20,178
Off of the fried shallots.
490
00:16:20,280 --> 00:16:21,779
Really brings
a nice crunch element
491
00:16:21,848 --> 00:16:24,182
That's getting me ready
to enjoy a second course.
492
00:16:24,250 --> 00:16:25,249
- I love those flavors.
493
00:16:25,352 --> 00:16:26,985
It's an impactful
start for sure.
494
00:16:27,053 --> 00:16:28,486
A tasty dish.
495
00:16:28,588 --> 00:16:32,290
- It's a bold, courageous
move, and it does taste good.
496
00:16:32,392 --> 00:16:35,626
- To have chef ramsay even tell
me that I was ballsy for going
497
00:16:35,662 --> 00:16:37,095
For a duck,
I think I'm definitely
498
00:16:37,197 --> 00:16:39,731
Earning my way into the good
graces of the judges so far.
499
00:16:39,833 --> 00:16:42,266
- Three brilliant appetizers.
500
00:16:42,302 --> 00:16:44,135
But of course,
all three of you have
501
00:16:44,237 --> 00:16:46,137
A mountain to climb still.
502
00:16:46,239 --> 00:16:48,840
Now on to the fish course.
503
00:16:48,908 --> 00:16:52,377
Before we head to middle level,
pilar, just under 22 minutes,
504
00:16:52,479 --> 00:16:55,747
Which leaves you 68 minutes
remaining in this competition.
505
00:16:55,782 --> 00:16:58,216
Tucker, you used just over
23 minutes,
506
00:16:58,318 --> 00:17:01,619
Which leaves you
with 67 minutes left.
507
00:17:01,654 --> 00:17:04,288
And, chris,
just under 24 minutes.
508
00:17:04,391 --> 00:17:06,591
That leaves you 66
minutes left, young man.
509
00:17:06,659 --> 00:17:07,692
Ok.
510
00:17:07,761 --> 00:17:09,093
All three of you
head to the elevator.
511
00:17:09,129 --> 00:17:11,162
Nyesha will meet you upstairs.
- Thank you, chef.
512
00:17:11,264 --> 00:17:14,432
[applause]
513
00:17:14,501 --> 00:17:16,901
♪ ♪
514
00:17:16,970 --> 00:17:18,436
Wow, what a start.
515
00:17:18,505 --> 00:17:19,871
What a start.
516
00:17:19,906 --> 00:17:22,206
- Still steely focused,
ready to get back in there
517
00:17:22,308 --> 00:17:24,375
And crush this next one.
518
00:17:24,477 --> 00:17:25,910
Fish doesn't take
that long to cook.
519
00:17:25,945 --> 00:17:27,545
I have to make sure
that I finish super quick.
520
00:17:27,614 --> 00:17:28,579
That's the goal.
521
00:17:28,648 --> 00:17:30,214
[elevator dings]
522
00:17:30,316 --> 00:17:31,649
- Hey, let's go!
523
00:17:31,751 --> 00:17:33,384
[cheers and applause]
524
00:17:33,453 --> 00:17:34,752
- Course two.
525
00:17:34,821 --> 00:17:37,255
Really not a lot
of room for error.
526
00:17:37,357 --> 00:17:38,222
Line up.
527
00:17:38,358 --> 00:17:42,126
[clapping]
528
00:17:42,228 --> 00:17:43,828
Get ready.
529
00:17:43,863 --> 00:17:47,432
♪ ♪
530
00:17:47,500 --> 00:17:48,800
Go!
531
00:17:48,868 --> 00:17:50,802
Let's go, let's go, let's go.
532
00:17:50,870 --> 00:17:52,270
- I'm really confident
cooking fish.
533
00:17:52,338 --> 00:17:53,504
One thing that
sticks out to me is
534
00:17:53,606 --> 00:17:55,073
This nice fillet of halibut.
535
00:17:55,108 --> 00:17:57,308
My mind was like,
let's take another chance.
536
00:17:57,377 --> 00:17:58,709
So I grab the halibut.
537
00:17:58,812 --> 00:17:59,844
It's mine.
538
00:17:59,913 --> 00:18:01,212
- I grab this
beautiful sea bass.
539
00:18:01,281 --> 00:18:03,181
I want to take us
to asia today.
540
00:18:03,216 --> 00:18:04,649
- 20 seconds, guys.
541
00:18:04,751 --> 00:18:06,918
Think about the
storyline in your dish.
542
00:18:07,020 --> 00:18:09,120
- I'm showing the story
that I want to tell today,
543
00:18:09,222 --> 00:18:11,022
Which is cajun-asian fusion.
544
00:18:11,124 --> 00:18:12,590
So when I see salmon,
I want to do a
545
00:18:12,659 --> 00:18:14,492
Nice, um, blackened seasoning.
546
00:18:14,561 --> 00:18:15,693
I'm feeling confident.
547
00:18:15,728 --> 00:18:20,498
- 5, 4, 3, 2, 1.
548
00:18:20,567 --> 00:18:21,499
Platform's still here.
549
00:18:21,534 --> 00:18:25,103
Grab it if you need it.
550
00:18:25,171 --> 00:18:26,104
Good job.
551
00:18:26,172 --> 00:18:28,573
Let's go.
Let's go.
552
00:18:28,675 --> 00:18:31,742
Sauté a little bit of
the garlic, puree it up.
553
00:18:31,811 --> 00:18:33,945
Yeah, yeah, yeah, yeah, yeah.
554
00:18:33,980 --> 00:18:35,179
- What's the plan
with the fish?
555
00:18:35,248 --> 00:18:37,215
- I'm gonna poach the
halibut with white wine,
556
00:18:37,317 --> 00:18:39,117
Thai basil, ginger, garlic
557
00:18:39,185 --> 00:18:40,785
And do, like,
a calabrian chili--
558
00:18:40,854 --> 00:18:42,053
Kind of a sautéed
ghee shallot butter.
559
00:18:42,155 --> 00:18:43,387
- Nice.
560
00:18:43,423 --> 00:18:44,755
- Something to give it
a little bit of, uh--
561
00:18:44,824 --> 00:18:45,823
- Chutzpah.
- Yeah.
562
00:18:45,892 --> 00:18:46,824
Exactly.
Exactly.
563
00:18:46,893 --> 00:18:49,627
- [laughs]
564
00:18:49,662 --> 00:18:52,930
Tucker, is sea bass something
that you cook with often?
565
00:18:53,032 --> 00:18:54,198
- I'm not a big
fan of cooked fish.
566
00:18:54,267 --> 00:18:55,666
I like my fish raw.
567
00:18:55,702 --> 00:18:57,835
I haven't cooked much
fish in this competition.
568
00:18:57,871 --> 00:18:59,203
So I really need
to make sure this
569
00:18:59,272 --> 00:19:01,205
Is bomb,
because I know that they know
570
00:19:01,307 --> 00:19:03,107
That I can cook some meat.
571
00:19:03,176 --> 00:19:04,342
- How are you
cooking the beets?
572
00:19:04,377 --> 00:19:05,510
- I'm going to be
doing a little roast
573
00:19:05,578 --> 00:19:06,911
And some fresh shaved.
- Raw beets? Nice.
574
00:19:06,980 --> 00:19:08,146
- Just a little.
575
00:19:08,214 --> 00:19:09,747
- Got to make sure those
are paper thin, ok?
576
00:19:09,816 --> 00:19:12,550
They have a lot of density
and fiberness to them, right?
577
00:19:12,619 --> 00:19:14,418
- And then plate
is going to get sauce.
578
00:19:14,454 --> 00:19:16,220
There's going to
be a blood orange
579
00:19:16,256 --> 00:19:17,221
And regular orange sauce.
580
00:19:17,257 --> 00:19:18,489
- Sounds delicious.
581
00:19:18,591 --> 00:19:21,659
Let's go.
582
00:19:21,694 --> 00:19:23,361
Chef pilar.
- Hello, chef.
583
00:19:23,463 --> 00:19:24,629
- What's the plan here?
584
00:19:24,697 --> 00:19:26,097
- So I'm going to do, like,
a blackened
585
00:19:26,166 --> 00:19:28,933
Salmon, miso butter sauce with
some broccolini with citrus.
586
00:19:28,968 --> 00:19:31,068
I have the most
time left so far,
587
00:19:31,104 --> 00:19:32,537
But I do have the
thickest protein,
588
00:19:32,639 --> 00:19:34,172
So I definitely need
to make sure I just
589
00:19:34,274 --> 00:19:36,274
Cook this protein perfectly.
590
00:19:36,342 --> 00:19:37,808
- How are we cooking the fish?
591
00:19:37,911 --> 00:19:39,177
- Skin side down.
592
00:19:39,279 --> 00:19:41,212
Get it crispy, and then
flip it over and grill it.
593
00:19:41,247 --> 00:19:42,747
- Are you going in the oven?
- Uh, no.
594
00:19:42,782 --> 00:19:44,182
- Or are you cooking
straight on the stovetop?
595
00:19:44,250 --> 00:19:46,117
- Straight on the stovetop.
- You gotta be careful.
596
00:19:46,186 --> 00:19:47,552
You don't want to
burn the spices, ok?
597
00:19:47,587 --> 00:19:49,320
- Yes, chef.
598
00:19:49,422 --> 00:19:50,988
♪ ♪
599
00:19:51,024 --> 00:19:52,623
- What's the plan
with the peppers?
600
00:19:52,659 --> 00:19:54,192
- These guys are
going to be charred.
601
00:19:54,227 --> 00:19:56,294
And then the broccolini
I will grill as well.
602
00:19:56,396 --> 00:19:57,461
- How's that poaching
liquid looking?
603
00:19:57,597 --> 00:19:58,496
Fish is down?
Not yet.
604
00:19:58,598 --> 00:20:00,831
- Fish is about to go in.
605
00:20:00,867 --> 00:20:02,466
- It's really
still anyone's game
606
00:20:02,502 --> 00:20:03,668
In this kitchen right now.
607
00:20:03,736 --> 00:20:05,336
The one I'm concerned
about is chris.
608
00:20:05,438 --> 00:20:07,805
Halibut is truly unforgiving,
and it's a very lean fish.
609
00:20:07,874 --> 00:20:10,374
It's going to be interesting
to see if the risk pays off.
610
00:20:10,476 --> 00:20:13,177
When I think about fish,
I think about finesse.
611
00:20:13,279 --> 00:20:14,545
This is the type
of ingredient that
612
00:20:14,581 --> 00:20:17,748
Could go wrong in a heartbeat.
613
00:20:17,784 --> 00:20:19,550
Remember what's at
stake here, right?
614
00:20:19,586 --> 00:20:20,685
One-year mentorship.
615
00:20:20,753 --> 00:20:22,253
That's life-changing.
616
00:20:22,355 --> 00:20:26,157
Not to mention
a cool $250,000, right,
617
00:20:26,192 --> 00:20:27,592
To fuel your dreams.
618
00:20:27,660 --> 00:20:30,194
This is not the
time for mistakes.
619
00:20:30,230 --> 00:20:32,029
Guys, 15 minutes down.
620
00:20:32,065 --> 00:20:33,864
♪ ♪
621
00:20:33,967 --> 00:20:35,099
- Oh my god.
622
00:20:35,201 --> 00:20:37,101
At this point,
the salmon's still underdone.
623
00:20:37,203 --> 00:20:39,403
Time is getting the best of me.
624
00:20:39,439 --> 00:20:40,972
- You have ovens too, chef.
625
00:20:41,040 --> 00:20:42,306
You don't always have to cook
everything stovetop, you know?
626
00:20:42,408 --> 00:20:43,641
- Yes, chef.
627
00:20:43,676 --> 00:20:44,675
I don't want to present
anything to the judges
628
00:20:44,744 --> 00:20:45,943
That I'm questioning.
629
00:20:46,045 --> 00:20:47,044
- I'm not telling you
how to do your dish,
630
00:20:47,080 --> 00:20:48,713
But use the tools around you.
631
00:20:48,748 --> 00:20:51,949
♪ ♪
632
00:20:52,051 --> 00:20:53,517
Come on, chris.
633
00:20:53,586 --> 00:20:56,554
- There's less elements on this
plate than usual, saving time.
634
00:20:56,589 --> 00:20:57,888
That's what this is about.
635
00:20:57,957 --> 00:21:00,558
- Pilar, you've used
just under 47 minutes.
636
00:21:00,627 --> 00:21:02,326
- Seafood and fish
is my specialty.
637
00:21:02,428 --> 00:21:03,461
I know the flavor is there.
638
00:21:03,496 --> 00:21:05,062
I just need the cook
to be perfect.
639
00:21:05,131 --> 00:21:06,530
- It's got to be perfect.
640
00:21:11,337 --> 00:21:13,204
- Let's go, let's go, let's go.
641
00:21:13,273 --> 00:21:14,872
- I wasn't happy
with the fish.
642
00:21:14,907 --> 00:21:17,308
I didn't like how the oil was
running all around the plate.
643
00:21:17,343 --> 00:21:19,143
That's not plating
like an angel.
644
00:21:19,245 --> 00:21:20,711
- It's in your control, chefs.
645
00:21:20,780 --> 00:21:23,514
- I really need my sauce to
bring it together for me.
646
00:21:23,549 --> 00:21:26,217
This is where the train
comes off the rails over here.
647
00:21:26,319 --> 00:21:28,552
My sauce is awful.
648
00:21:28,588 --> 00:21:29,587
Come on. What are you doing
over there, bud?
649
00:21:29,622 --> 00:21:31,956
Oh, now you thicken.
[bleep].
650
00:21:31,991 --> 00:21:33,391
♪ ♪
651
00:21:33,459 --> 00:21:34,659
My agar is not setting.
652
00:21:34,761 --> 00:21:36,360
♪ ♪
653
00:21:36,429 --> 00:21:37,628
- What's the plan here, chef?
654
00:21:37,697 --> 00:21:39,297
- So we have to throw it away.
655
00:21:39,399 --> 00:21:42,300
Scrap.
- Ok.
656
00:21:42,402 --> 00:21:44,235
What's the next step?
- Um, that's going to be
657
00:21:44,304 --> 00:21:46,704
Sort of a gochujang soy
concoction.
658
00:21:46,806 --> 00:21:49,240
- Push.
- Yes, chef.
659
00:21:49,275 --> 00:21:51,409
I can't believe I have
to make my second sauce.
660
00:21:51,477 --> 00:21:52,910
Please don't let
this be the day
661
00:21:53,012 --> 00:21:54,645
That we screw up this fish.
662
00:21:58,751 --> 00:22:00,851
- Tucker, 37 minutes left.
Let's go.
663
00:22:00,953 --> 00:22:02,420
- Yes, chef.
- 37 minutes.
664
00:22:02,455 --> 00:22:04,155
Let's do this.
665
00:22:04,223 --> 00:22:05,222
- I have to make second sauce.
666
00:22:05,291 --> 00:22:09,226
[exhales]
it is stressful.
667
00:22:09,262 --> 00:22:11,529
- Oh, this is gonna be good.
668
00:22:11,631 --> 00:22:13,064
- Come on, guys.
669
00:22:13,132 --> 00:22:16,067
Think about how you're spending
the time in the entire menu
670
00:22:16,102 --> 00:22:17,468
Execution, right?
671
00:22:17,503 --> 00:22:19,303
- If I have to take an
extra couple of minutes
672
00:22:19,405 --> 00:22:20,471
To re-plate it, then that's
673
00:22:20,540 --> 00:22:22,039
What I'm gonna have
to do today.
674
00:22:22,108 --> 00:22:23,074
♪ ♪
675
00:22:23,109 --> 00:22:25,509
- Chris heading to the buzzer.
676
00:22:25,545 --> 00:22:27,745
[buzzer chimes]
- [clapping]
677
00:22:27,847 --> 00:22:28,746
Good job, chris.
678
00:22:28,815 --> 00:22:29,980
- Thank you, chef.
679
00:22:30,083 --> 00:22:31,682
Saved myself a bunch
of time on this.
680
00:22:31,751 --> 00:22:35,419
Now I have an edge going
into the main event.
681
00:22:35,521 --> 00:22:37,388
- Pilar's heading
to the buzzer.
682
00:22:37,423 --> 00:22:38,856
[buzzer chimes]
good job, pilar.
683
00:22:38,958 --> 00:22:40,391
$250,000 to win.
684
00:22:40,460 --> 00:22:41,959
Let's go.
685
00:22:42,028 --> 00:22:43,461
Tucker, you have 34
minutes left, ok?
686
00:22:43,563 --> 00:22:44,662
- Yes, chef.
687
00:22:44,764 --> 00:22:45,863
Chris and pilar
have already dropped
688
00:22:45,965 --> 00:22:47,031
Their plates off
at the platform,
689
00:22:47,100 --> 00:22:48,299
Pushed the button.
690
00:22:48,401 --> 00:22:50,468
I know that lingering here
in my fish course
691
00:22:50,570 --> 00:22:52,970
Is going to impact
my meat course later,
692
00:22:53,039 --> 00:22:55,673
But I need this sea bass
to absolutely slap.
693
00:22:55,708 --> 00:22:58,042
♪ ♪
694
00:22:58,077 --> 00:22:59,910
- Tucker going to the button.
695
00:23:00,012 --> 00:23:01,979
You got this, girl.
696
00:23:02,014 --> 00:23:03,714
[buzzer chimes]
good job, tucker.
697
00:23:03,783 --> 00:23:05,850
- [clapping]
698
00:23:05,952 --> 00:23:06,951
Great job, guys.
699
00:23:06,986 --> 00:23:08,386
Impressive fish cook.
700
00:23:08,421 --> 00:23:10,821
♪ ♪
701
00:23:10,890 --> 00:23:12,656
[elevator dings]
702
00:23:12,759 --> 00:23:15,860
- Every time we walk into
judging it is just the most
703
00:23:15,928 --> 00:23:17,395
Nerve-racking experience.
704
00:23:17,463 --> 00:23:18,863
But today it hits
a little harder,
705
00:23:18,931 --> 00:23:22,066
Because this is the judgment.
706
00:23:22,135 --> 00:23:23,300
- First of all,
all three dishes
707
00:23:23,403 --> 00:23:24,502
Visually look beautiful.
708
00:23:24,604 --> 00:23:25,536
Definitely next level.
709
00:23:25,638 --> 00:23:26,670
Nyesha?
710
00:23:26,706 --> 00:23:28,439
- Here we have
a white wine poached
711
00:23:28,508 --> 00:23:32,643
Halibut with a calabrian chili
butter and grilled broccolini.
712
00:23:32,712 --> 00:23:34,879
And this was cooked by chris.
713
00:23:34,947 --> 00:23:36,981
Beautiful approach
poaching halibut.
714
00:23:37,083 --> 00:23:39,016
Really smart to retain
the moisture in a fish
715
00:23:39,118 --> 00:23:42,319
That tends to be unforgiving.
716
00:23:42,388 --> 00:23:45,656
- I watch chef ramsay dig
his knife into the halibut.
717
00:23:45,758 --> 00:23:47,391
♪ ♪
718
00:23:47,460 --> 00:23:49,794
Oh, it's juicy.
719
00:23:49,829 --> 00:23:51,028
It's good.
720
00:23:51,063 --> 00:23:52,229
- Fish is cooked beautifully.
721
00:23:52,298 --> 00:23:53,431
That thing just falls apart.
722
00:23:53,466 --> 00:23:54,765
But it's not dry.
723
00:23:54,834 --> 00:23:56,634
- I would have liked
a little bit more butter,
724
00:23:56,669 --> 00:23:57,968
Just to sort of
bring it together,
725
00:23:58,037 --> 00:23:59,203
Because the fish is so lean.
726
00:23:59,238 --> 00:24:00,638
But it's cooked so well.
727
00:24:00,673 --> 00:24:02,373
- There's something quite
courageous about the risks
728
00:24:02,475 --> 00:24:03,374
You take.
729
00:24:03,476 --> 00:24:05,342
Again, it's a great cook.
730
00:24:05,411 --> 00:24:07,211
- To take a bold move
and choose halibut
731
00:24:07,313 --> 00:24:09,814
As my fish shows
that I have a serious
732
00:24:09,916 --> 00:24:11,782
Set of you-know-whats on me.
733
00:24:11,851 --> 00:24:14,585
- Next up, we have
a seared sea bass
734
00:24:14,620 --> 00:24:18,856
Served with kumquats and beets
in a soy gochujang sauce.
735
00:24:18,958 --> 00:24:20,825
This was cooked by tucker.
736
00:24:20,860 --> 00:24:22,026
- You can just
see the fish here,
737
00:24:22,061 --> 00:24:25,029
Very crispy and beautiful.
738
00:24:25,064 --> 00:24:27,131
- Main thing I'm
concerned about is fish--
739
00:24:27,233 --> 00:24:29,467
You either cooked it
or you didn't cook it.
740
00:24:29,535 --> 00:24:33,504
I'm like,
please let this be nailed.
741
00:24:33,606 --> 00:24:34,772
- The dish is exceptional.
742
00:24:34,874 --> 00:24:36,474
I love the fragrance
of the sauce.
743
00:24:36,509 --> 00:24:39,877
- I love the salty,
sweet, umami-laden flavor
744
00:24:39,979 --> 00:24:41,178
That's in this dish here.
745
00:24:41,280 --> 00:24:44,114
- Amazing celebration
of a sea bass,
746
00:24:44,150 --> 00:24:45,783
Really elegant and lovely.
747
00:24:45,885 --> 00:24:47,017
- Just be careful
of those beetroots.
748
00:24:47,119 --> 00:24:49,153
They've got that raw,
muddy flavor.
749
00:24:49,188 --> 00:24:50,187
That's the only
bit that sort of
750
00:24:50,256 --> 00:24:52,790
Pulls this down a note for me.
751
00:24:52,825 --> 00:24:54,592
- Beets has left the chat.
752
00:24:54,660 --> 00:24:57,895
- Lastly, from pilar,
we have a blackened salmon
753
00:24:57,997 --> 00:25:01,332
Served over shiitake
mushroom and broccolini
754
00:25:01,467 --> 00:25:03,234
With a citrus salsa.
755
00:25:03,302 --> 00:25:04,735
- Visually,
a lot to admire here.
756
00:25:04,837 --> 00:25:07,705
I love blackening spice and
a blackened piece of seafood.
757
00:25:07,773 --> 00:25:09,940
- Cajun spices
are feisty and hot,
758
00:25:09,976 --> 00:25:12,576
And I can't wait to get in.
759
00:25:12,712 --> 00:25:14,612
Wow.
760
00:25:14,714 --> 00:25:16,547
Oh, boy.
761
00:25:18,985 --> 00:25:21,585
That flavor is just--
yeah, beautiful.
762
00:25:21,621 --> 00:25:23,287
You've nailed the cook.
763
00:25:23,389 --> 00:25:25,222
- Not as spicy
as I was expecting.
764
00:25:25,291 --> 00:25:26,757
But the fish is
cooked excellently.
765
00:25:26,826 --> 00:25:28,292
- I think there's a
little more opportunity
766
00:25:28,394 --> 00:25:30,227
To impart some more
flavor on the vegetables,
767
00:25:30,263 --> 00:25:32,196
But really spot-on
with the fish.
768
00:25:32,265 --> 00:25:34,665
- The fish is just
utter perfection.
769
00:25:34,800 --> 00:25:38,269
- Absolute perfection
from gordon ramsay--
770
00:25:38,304 --> 00:25:39,703
What more can I ask?
771
00:25:39,805 --> 00:25:44,875
- Two courses in
and six great dishes.
772
00:25:44,911 --> 00:25:46,744
Right now,
this is anyone's game.
773
00:25:46,846 --> 00:25:48,479
Third and final course.
774
00:25:48,548 --> 00:25:51,549
Chris, you've got 35
minutes and 40 seconds.
775
00:25:51,617 --> 00:25:54,351
Eight seconds later, pilar,
776
00:25:54,420 --> 00:25:58,789
You'll have 35 minutes,
32 seconds.
777
00:25:58,858 --> 00:26:02,927
And, tucker, you'll have
30 minutes and 43 seconds.
778
00:26:03,029 --> 00:26:05,829
Which means, tucker, you'll
have to wait five minutes
779
00:26:05,898 --> 00:26:07,097
Before you get cooking.
780
00:26:07,133 --> 00:26:08,532
The very best of luck
to all three of you.
781
00:26:08,634 --> 00:26:10,100
I'll see you upstairs shortly.
782
00:26:10,102 --> 00:26:11,635
Head to the elevator, please.
Let's go.
783
00:26:11,704 --> 00:26:13,704
- Good luck, chefs.
- Good luck, chefs.
784
00:26:13,739 --> 00:26:15,906
- Time is not on my side.
785
00:26:15,942 --> 00:26:18,742
I have to cook my ass off and
become that next level chef.
786
00:26:18,778 --> 00:26:20,511
♪ ♪
787
00:26:20,546 --> 00:26:21,812
- Wow, it's tight.
788
00:26:21,914 --> 00:26:24,381
- I was expecting
heading to the top floor
789
00:26:24,417 --> 00:26:26,550
That someone's chances
would be diminished.
790
00:26:26,586 --> 00:26:27,985
I think it's anyone's game
going to the top.
791
00:26:28,020 --> 00:26:29,987
- I agree.
- Hmm.
792
00:26:30,022 --> 00:26:31,689
- This is the final showdown.
793
00:26:31,791 --> 00:26:34,158
Pilar and tucker
are going to be fierce,
794
00:26:34,226 --> 00:26:37,795
But you can't
out-godzilla godzilla.
795
00:26:37,863 --> 00:26:39,129
[elevator dings]
796
00:26:39,231 --> 00:26:40,230
- Ok.
797
00:26:40,266 --> 00:26:41,665
Let's go.
How are you feeling?
798
00:26:41,701 --> 00:26:42,700
- Amazing.
799
00:26:42,835 --> 00:26:44,668
- One final cook
stands between you
800
00:26:44,704 --> 00:26:47,705
And a one-year mentorship
that comes with a quarter
801
00:26:47,807 --> 00:26:48,839
Of a million dollars.
802
00:26:48,908 --> 00:26:50,174
It's anyone's race.
803
00:26:50,276 --> 00:26:52,309
The good news is,
the platform stays with us,
804
00:26:52,378 --> 00:26:53,911
So there are no excuses.
805
00:26:53,946 --> 00:26:55,946
Clearly, the most important
grab is a protein.
806
00:26:56,015 --> 00:26:57,147
[together]
yes, chef.
807
00:26:57,216 --> 00:26:58,916
- I've got one cook
left between me
808
00:26:58,951 --> 00:27:00,718
And this mentorship.
809
00:27:00,753 --> 00:27:02,386
This is a quarter
of a million dollar dish
810
00:27:02,455 --> 00:27:05,055
That I'm about to cook,
so it'd better be banging.
811
00:27:05,124 --> 00:27:06,657
- Chris, you're
going to start first.
812
00:27:06,726 --> 00:27:09,159
And then I'll give you
an eight-second countdown,
813
00:27:09,261 --> 00:27:10,928
Pilar, right?
814
00:27:11,030 --> 00:27:12,329
- Pressure is on.
815
00:27:12,431 --> 00:27:15,132
I'm doing this for my
family, my baby girl callie.
816
00:27:15,267 --> 00:27:16,934
I'm here to win.
817
00:27:17,036 --> 00:27:19,336
- The platform is coming.
818
00:27:19,438 --> 00:27:21,605
Ok, chris.
819
00:27:21,707 --> 00:27:22,873
Go!
Let's go!
820
00:27:22,942 --> 00:27:23,974
- As I'm running
towards the platform,
821
00:27:24,076 --> 00:27:27,978
I notice a lighthouse
of a protein--
822
00:27:28,080 --> 00:27:30,781
[dramatic music]
823
00:27:30,816 --> 00:27:32,983
It's a giant-ass tomahawk.
824
00:27:33,019 --> 00:27:36,787
That is mine.
825
00:27:36,822 --> 00:27:38,455
- 3, 2, 1.
826
00:27:38,557 --> 00:27:39,456
Go, girl.
827
00:27:39,558 --> 00:27:40,457
Go.
828
00:27:40,559 --> 00:27:42,259
Off you go.
829
00:27:42,294 --> 00:27:43,260
Let's go.
830
00:27:43,295 --> 00:27:44,928
Grab, grab, grab.
831
00:27:45,031 --> 00:27:46,397
- Of course
I'm doing filet mignon.
832
00:27:46,465 --> 00:27:47,998
If it's left there for me,
then I'm definitely
833
00:27:48,067 --> 00:27:48,932
Going for that filet.
834
00:27:49,035 --> 00:27:50,034
- Ok, tucker.
835
00:27:50,069 --> 00:27:51,869
We've got
4 and 1/2 minutes to go.
836
00:27:51,937 --> 00:27:53,270
- Of course pilar
took the filet.
837
00:27:53,305 --> 00:27:55,272
It's a filet.
838
00:27:55,307 --> 00:27:56,373
I'm like, oh my god,
is there even going
839
00:27:56,475 --> 00:27:57,641
To be anything left right now?
840
00:27:57,710 --> 00:27:59,643
- Pilar, go on.
Get cooking, girl.
841
00:27:59,712 --> 00:28:00,711
All right, chris.
842
00:28:00,780 --> 00:28:02,012
What did you grab?
843
00:28:02,081 --> 00:28:03,080
- This giant-ass tomahawk.
- Wow, the tomahawk.
844
00:28:03,182 --> 00:28:04,081
Oh my lord.
845
00:28:04,183 --> 00:28:05,282
You do not play
it safe, do you?
846
00:28:05,384 --> 00:28:06,583
- No, I don't, chef.
847
00:28:06,619 --> 00:28:08,352
- Tomahawk is every
grill chef's nightmare.
848
00:28:08,421 --> 00:28:09,453
- And forcing me
into a corner is
849
00:28:09,488 --> 00:28:10,654
The best way for me to grill.
850
00:28:10,690 --> 00:28:12,856
For me, it's another
day at the office.
851
00:28:12,892 --> 00:28:14,191
♪ ♪
852
00:28:14,260 --> 00:28:16,226
- I can't believe chris
went for that tomahawk.
853
00:28:16,295 --> 00:28:17,828
Any professional chef
in the u.S. Tonight
854
00:28:17,897 --> 00:28:19,697
Needs an hour
to cook that thing.
855
00:28:19,732 --> 00:28:21,598
What a message to
send across this cook.
856
00:28:21,701 --> 00:28:24,635
You got to get that thing
seared, marinated, seasoned.
857
00:28:24,704 --> 00:28:25,703
- It's going right in.
- Beautifully done, yes?
858
00:28:25,771 --> 00:28:26,704
Got to get that in.
859
00:28:26,772 --> 00:28:28,138
- Yes, chef.
860
00:28:28,240 --> 00:28:29,339
- Two minutes, tucker.
861
00:28:29,374 --> 00:28:30,574
Two minutes.
862
00:28:30,676 --> 00:28:32,142
What'd you grab, protein-wise?
- Filet, chef.
863
00:28:32,178 --> 00:28:33,310
- The filet.
Wow.
864
00:28:33,345 --> 00:28:34,511
Ok.
865
00:28:34,547 --> 00:28:35,779
Hey, the rolls-royce cut.
You happy?
866
00:28:35,848 --> 00:28:37,147
- Yes, chef.
- Do it justice, now.
867
00:28:37,183 --> 00:28:38,148
- Yes, chef.
868
00:28:38,184 --> 00:28:39,817
- Do it justice.
869
00:28:39,919 --> 00:28:41,018
- I can't waste time.
870
00:28:41,120 --> 00:28:42,786
This is the last course,
and I just
871
00:28:42,822 --> 00:28:43,954
Want to bring it all home.
872
00:28:44,023 --> 00:28:45,656
- 15 seconds, tucker.
873
00:28:45,758 --> 00:28:48,225
- This is the longest
five minutes of my life.
874
00:28:48,260 --> 00:28:50,227
It feels like an entire
year has gone by.
875
00:28:50,262 --> 00:28:51,428
I have aged.
876
00:28:51,464 --> 00:28:53,497
- 3, 2, 1.
877
00:28:53,599 --> 00:28:55,065
Let's go.
878
00:28:55,101 --> 00:28:56,867
Let's go, let's go, let's go.
879
00:28:56,936 --> 00:28:59,737
- I'm looking at that pork
chop thinking that's the one.
880
00:28:59,839 --> 00:29:00,938
- Smart.
881
00:29:00,973 --> 00:29:02,039
- I see a little
truffle peeking out.
882
00:29:02,141 --> 00:29:03,207
I'm like, that's mine.
883
00:29:03,309 --> 00:29:04,408
- Ok, young lady.
What did you grab?
884
00:29:04,510 --> 00:29:06,243
- Pork chop, chef.
- Why pick that?
885
00:29:06,345 --> 00:29:07,544
- It's got that bone in.
886
00:29:07,580 --> 00:29:08,879
Going to render
that fat off a little bit,
887
00:29:08,981 --> 00:29:10,214
And I have some asparagus.
888
00:29:10,349 --> 00:29:11,548
It's going to be beautiful.
- Uh-huh.
889
00:29:11,617 --> 00:29:12,783
What's the garnish?
890
00:29:12,818 --> 00:29:14,017
- It's going to be
a truffle aioli, chef.
891
00:29:14,086 --> 00:29:15,486
- They're four or five
minutes in front of you.
892
00:29:15,588 --> 00:29:18,188
Get that pork in, please.
893
00:29:18,257 --> 00:29:20,858
♪ ♪
894
00:29:20,926 --> 00:29:23,293
- It's got to get
off the bone.
895
00:29:23,329 --> 00:29:25,863
I'm cutting you off the bone.
896
00:29:25,898 --> 00:29:28,265
- So the chop didn't
fit in the pan, did it?
897
00:29:28,367 --> 00:29:29,833
Listen, young man,
it's got to be cooked, ok?
898
00:29:29,902 --> 00:29:31,135
The [bleep] thing needs
to be nailed in terms
899
00:29:31,237 --> 00:29:32,503
Of that temperature, ok?
So-- ok?
900
00:29:32,571 --> 00:29:33,771
- Yes, chef.
901
00:29:33,873 --> 00:29:35,139
- We're down to the
final 20 minutes, ok?
902
00:29:35,174 --> 00:29:37,107
And for one of you,
20 minutes away
903
00:29:37,143 --> 00:29:38,475
From becoming the
next level chef
904
00:29:38,544 --> 00:29:41,378
With a 12-month mentorship.
905
00:29:41,480 --> 00:29:42,946
Pilar, you're one of
the first to start,
906
00:29:43,048 --> 00:29:44,181
But you haven't got
the protein yet.
907
00:29:44,250 --> 00:29:45,182
Is that the smartest move?
908
00:29:45,251 --> 00:29:46,216
- That wasn't intentional.
909
00:29:46,318 --> 00:29:47,451
That makes it scary.
910
00:29:47,553 --> 00:29:48,752
- Don't underestimate
the resting time--
911
00:29:48,821 --> 00:29:50,020
- I'm about to season
it right now, chef.
912
00:29:50,055 --> 00:29:51,255
- Filet in?
- Yes, chef.
913
00:29:51,290 --> 00:29:52,589
- Nice.
914
00:29:52,625 --> 00:29:53,891
- Just want to get the
most important stuff done,
915
00:29:53,993 --> 00:29:56,927
And then I'll start
editing after that, chef.
916
00:29:57,029 --> 00:29:58,195
- Ok, tucker.
917
00:29:58,264 --> 00:29:59,463
Presentation-wise,
where are we going?
918
00:29:59,532 --> 00:30:00,664
- I'm going to do
some thin slices
919
00:30:00,699 --> 00:30:01,999
Of that pork chop, chef.
- Good.
920
00:30:02,067 --> 00:30:03,600
Don't go too thin,
because it's unforgiving.
921
00:30:03,669 --> 00:30:05,435
If it hasn't rested properly,
it's going to go dry.
922
00:30:05,471 --> 00:30:07,271
- Yes, chef.
923
00:30:07,306 --> 00:30:09,173
- Tucker-- she went for
that beautiful pork chop.
924
00:30:09,275 --> 00:30:11,375
But right now she's
feeling those five minutes,
925
00:30:11,477 --> 00:30:13,310
Because she is up against it.
926
00:30:13,345 --> 00:30:17,314
I know that that pork was
not her first choice.
927
00:30:17,349 --> 00:30:18,749
That's a tough
one to get right.
928
00:30:18,818 --> 00:30:20,951
I'm not too sure if she's
got enough time to nail it.
929
00:30:21,987 --> 00:30:23,353
We are 12 minutes to go.
930
00:30:23,389 --> 00:30:24,755
- Oui, chef.
931
00:30:24,790 --> 00:30:27,191
I really need to pull this off.
932
00:30:27,226 --> 00:30:30,561
That mentorship means
the world to me.
933
00:30:30,629 --> 00:30:31,628
I'm this close.
934
00:30:31,697 --> 00:30:33,197
I want it so bad.
935
00:30:33,232 --> 00:30:34,298
I'm gonna go down fighting.
936
00:30:34,400 --> 00:30:35,632
♪ ♪
937
00:30:39,004 --> 00:30:40,771
[sizzling]
938
00:30:40,840 --> 00:30:42,072
- Oh yeah, tucker.
939
00:30:42,141 --> 00:30:45,442
- One of you are seven
minutes away from becoming
940
00:30:45,477 --> 00:30:46,910
The next level chef.
941
00:30:47,012 --> 00:30:48,912
- This final challenge,
the pressure
942
00:30:48,948 --> 00:30:50,981
Is definitely intense.
943
00:30:51,083 --> 00:30:52,950
- Be decisive. Come on.
- Yes, chef.
944
00:30:53,052 --> 00:30:54,117
Own that confidence now, ok?
945
00:30:54,186 --> 00:30:55,719
- Yes, chef.
946
00:30:55,754 --> 00:30:57,754
I'm just hoping that this
thing is cooked perfectly.
947
00:30:57,790 --> 00:31:01,158
If not, it's the end of
the competition for me.
948
00:31:01,227 --> 00:31:02,259
- Young man,
there's a difference
949
00:31:02,294 --> 00:31:03,861
Between rare and raw.
950
00:31:03,896 --> 00:31:06,663
- You can't be
disrespectful to a tomahawk.
951
00:31:06,732 --> 00:31:09,266
They have a special place
in hell for those people.
952
00:31:09,301 --> 00:31:10,534
- Nice.
953
00:31:10,636 --> 00:31:12,736
Now you've got that weight
off your shoulders.
954
00:31:12,838 --> 00:31:14,204
Focus on the rest
of the dish now.
955
00:31:14,273 --> 00:31:16,440
- I definitely had a good
cook on that filet mignon.
956
00:31:17,643 --> 00:31:18,575
I've got to
put it all on the plate
957
00:31:18,677 --> 00:31:20,510
And bring it together.
958
00:31:21,513 --> 00:31:23,080
I have a lot on the line.
959
00:31:23,148 --> 00:31:25,115
- 90 seconds to go.
960
00:31:25,150 --> 00:31:27,284
- $250k and the
year-long mentorship--
961
00:31:27,353 --> 00:31:32,122
I want this badly, but the
real goal is the validation.
962
00:31:32,191 --> 00:31:34,324
All those people that
told me I couldn't do it.
963
00:31:34,426 --> 00:31:36,627
It's been a long road.
964
00:31:36,662 --> 00:31:37,961
♪ ♪
965
00:31:38,030 --> 00:31:39,029
- Stay organized.
966
00:31:39,098 --> 00:31:40,998
This is it.
967
00:31:41,033 --> 00:31:42,199
Start plating.
Ok, tucker.
968
00:31:42,234 --> 00:31:43,767
Let's go.
Now we push.
969
00:31:43,836 --> 00:31:45,102
Now we go up a gear.
970
00:31:45,204 --> 00:31:46,637
- Every single little
detail matters.
971
00:31:46,738 --> 00:31:50,207
It's the last chance to
take home that mentorship,
972
00:31:50,276 --> 00:31:51,842
And I want that thing
with all my heart.
973
00:31:51,877 --> 00:31:54,144
I always visualized
myself in the finale,
974
00:31:54,246 --> 00:31:55,712
And I visualized
myself winning.
975
00:31:55,781 --> 00:31:58,916
I'm just ready to soar
all the way to the top.
976
00:31:59,051 --> 00:32:02,619
- 45 seconds
to change your lives.
977
00:32:02,655 --> 00:32:03,987
Come on.
978
00:32:04,023 --> 00:32:05,289
- I feel like it's been
a really tight flight
979
00:32:05,391 --> 00:32:07,257
Between all three of us.
980
00:32:07,359 --> 00:32:08,992
But when you're from
detroit, you're born
981
00:32:09,061 --> 00:32:10,894
With tenacity in your blood.
982
00:32:10,996 --> 00:32:13,797
And I want to win
this thing so badly.
983
00:32:13,866 --> 00:32:15,432
- Pilar, beautiful.
984
00:32:15,467 --> 00:32:17,467
20 seconds to go.
985
00:32:17,503 --> 00:32:20,203
Tucker, let's go.
986
00:32:20,272 --> 00:32:21,471
Final touches.
987
00:32:21,507 --> 00:32:25,709
9, 8, 7, 6-- quick, chris!
988
00:32:25,744 --> 00:32:28,111
5, 4, 3-- quick!
989
00:32:28,180 --> 00:32:29,346
2, 1.
990
00:32:29,381 --> 00:32:31,014
And stop.
991
00:32:31,116 --> 00:32:33,417
Well done. Wow.
992
00:32:33,519 --> 00:32:34,685
- [bleep].
- Well done.
993
00:32:34,753 --> 00:32:36,620
♪ ♪
994
00:32:36,722 --> 00:32:38,989
[elevator dings]
995
00:32:39,024 --> 00:32:41,658
[applause]
996
00:32:41,760 --> 00:32:42,693
- Final judging.
997
00:32:42,795 --> 00:32:45,228
This is the judgment.
998
00:32:45,264 --> 00:32:46,596
- Come and line up.
999
00:32:46,632 --> 00:32:48,332
- I've been taking
risks this entire day.
1000
00:32:48,400 --> 00:32:51,034
Me cooking a tomahawk
is absolutely
1001
00:32:51,103 --> 00:32:54,638
The final impression that
I really wanted to leave.
1002
00:32:54,707 --> 00:32:57,274
- Now that was a cook.
1003
00:32:57,309 --> 00:32:59,409
All three of you, well done.
What a performance.
1004
00:32:59,478 --> 00:33:00,978
Absolutely tremendous.
1005
00:33:01,080 --> 00:33:02,312
Shall we?
- Let's do it.
1006
00:33:02,381 --> 00:33:03,513
- Um.
1007
00:33:03,582 --> 00:33:06,550
So this tomahawk
was selected by chris.
1008
00:33:06,585 --> 00:33:07,918
The potatoes look roasted.
1009
00:33:07,987 --> 00:33:09,219
With some beautiful
roasted tomatoes
1010
00:33:09,254 --> 00:33:10,287
And mushrooms as well.
1011
00:33:10,389 --> 00:33:12,589
- Absolutely huge
accomplishment
1012
00:33:12,624 --> 00:33:15,826
To cook such a formidable
piece of a protein in such
1013
00:33:15,861 --> 00:33:17,094
A short amount of time.
1014
00:33:17,196 --> 00:33:18,095
- Let's see how it tastes.
1015
00:33:18,197 --> 00:33:19,796
- [exhales]
1016
00:33:19,865 --> 00:33:24,134
♪ ♪
1017
00:33:24,236 --> 00:33:27,604
- The steak is cooked
to absolute perfection.
1018
00:33:27,673 --> 00:33:30,073
It's just really
pleasurable to eat.
1019
00:33:30,109 --> 00:33:31,308
- Perfectly cooked.
1020
00:33:31,343 --> 00:33:32,709
The fat is melting.
1021
00:33:32,778 --> 00:33:34,711
It's rustic,
but it's delicious.
1022
00:33:34,780 --> 00:33:36,713
- It's seared beautifully.
It's cooked with such finesse.
1023
00:33:36,749 --> 00:33:38,548
I knew that was a big risk,
but it paid off.
1024
00:33:38,617 --> 00:33:39,716
I just want more green
on there.
1025
00:33:39,752 --> 00:33:40,717
That's the only bit.
1026
00:33:40,753 --> 00:33:42,252
And I am taking you to task.
1027
00:33:42,354 --> 00:33:43,320
Good job.
1028
00:33:43,389 --> 00:33:44,721
- This is it.
1029
00:33:44,790 --> 00:33:46,757
This is what it all came
down to-- all the experiences
1030
00:33:46,792 --> 00:33:50,427
The last 10 years, my ups,
my downs, my lefts, my rights.
1031
00:33:50,462 --> 00:33:52,262
I am feeling very
proud of myself.
1032
00:33:52,364 --> 00:33:53,497
- Next, tucker's dish.
1033
00:33:53,599 --> 00:33:56,233
This is a pork chop, and
it's cooked on the bone.
1034
00:33:56,301 --> 00:34:00,971
Beautiful sautéed mushrooms
and a truffle sauce.
1035
00:34:01,073 --> 00:34:02,706
- A really beautiful
and amazing gloss
1036
00:34:02,741 --> 00:34:04,875
On the-- on the sauce here.
1037
00:34:04,943 --> 00:34:07,344
- It's eye-catching, because
that fat is caramelized.
1038
00:34:07,379 --> 00:34:08,779
Dive in, please.
1039
00:34:08,847 --> 00:34:11,648
- I'm really just crossing
every spare finger and toe.
1040
00:34:11,750 --> 00:34:14,618
My entire future is now
riding on this one bite.
1041
00:34:15,421 --> 00:34:17,387
- That asparagus with
the aioli and the pork,
1042
00:34:17,423 --> 00:34:20,257
A lovely richness
that the aioli brings.
1043
00:34:20,359 --> 00:34:23,393
Overall, really cohesive
and well-balanced.
1044
00:34:23,462 --> 00:34:24,694
- Flavor, everything works.
1045
00:34:24,797 --> 00:34:26,663
Pork is cooked perfectly.
1046
00:34:26,698 --> 00:34:27,831
Tasty dish.
1047
00:34:27,866 --> 00:34:29,266
- The cook on the
pork is beautiful.
1048
00:34:29,301 --> 00:34:31,068
I love the truffle and
the acidity in that aioli.
1049
00:34:31,136 --> 00:34:33,503
It doesn't really need these
little dices of potato,
1050
00:34:33,605 --> 00:34:35,505
Because you sort of lose
the crispiness of them.
1051
00:34:35,541 --> 00:34:38,875
But it's a good dish.
Really good dish.
1052
00:34:38,911 --> 00:34:40,777
- I am just really happy
that they loved it.
1053
00:34:40,879 --> 00:34:41,778
- Third dish.
1054
00:34:41,880 --> 00:34:43,480
This was cooked by pilar.
1055
00:34:43,549 --> 00:34:46,416
It's a filet mignon, uh,
rubbed in a beautiful spice.
1056
00:34:46,518 --> 00:34:48,485
That's set on a bed of a really
nice, rich mashed potato.
1057
00:34:48,554 --> 00:34:50,754
It's finished with
a port wine sauce.
1058
00:34:50,789 --> 00:34:51,955
- It looks so classic.
1059
00:34:51,990 --> 00:34:53,790
So iconic, if you will.
1060
00:34:53,826 --> 00:34:55,425
♪ ♪
1061
00:34:55,494 --> 00:34:57,494
- $250,000 on the line.
1062
00:34:57,596 --> 00:35:00,230
This would be life-changing
for me and my daughter,
1063
00:35:00,265 --> 00:35:03,633
And I left it all out there
on that plate.
1064
00:35:03,702 --> 00:35:06,369
- I'm wanting more of that
spice, that cajun essence
1065
00:35:06,472 --> 00:35:07,971
That I've been seeing
throughout the progression
1066
00:35:08,073 --> 00:35:09,206
Of your menu.
1067
00:35:09,308 --> 00:35:10,941
Um, but other
than that, I mean,
1068
00:35:11,009 --> 00:35:12,909
Impeccable cook on the filet.
1069
00:35:12,945 --> 00:35:15,145
- I mean, what's not to
love about this dish?
1070
00:35:15,214 --> 00:35:18,381
The potatoes are velvety
and smooth and silky.
1071
00:35:18,417 --> 00:35:20,317
- Cooked with utter finesse.
1072
00:35:20,385 --> 00:35:21,718
Beautifully done.
1073
00:35:21,787 --> 00:35:24,621
- [exhales]
it feels good.
1074
00:35:24,656 --> 00:35:28,658
I just hope I did enough
today to be next level chef.
1075
00:35:28,760 --> 00:35:30,260
- Chris, tucker, pilar.
1076
00:35:30,329 --> 00:35:32,896
Irregardless of what the
outcome is, all three of you
1077
00:35:32,998 --> 00:35:35,465
Should be incredibly proud,
because the performance
1078
00:35:35,567 --> 00:35:37,601
Has been nothing
short of perfection.
1079
00:35:37,669 --> 00:35:39,069
♪ ♪
1080
00:35:39,104 --> 00:35:40,871
Now, I would like
all three of you
1081
00:35:40,906 --> 00:35:43,306
To head back
to the chef's lounge,
1082
00:35:43,375 --> 00:35:46,309
Because the three of us need
to combine the appetizer, fish,
1083
00:35:46,378 --> 00:35:48,545
And the meat together
to understand who will
1084
00:35:48,647 --> 00:35:50,280
Become the next level chef.
1085
00:35:50,349 --> 00:35:51,615
Well done.
Off you go.
1086
00:35:51,717 --> 00:35:52,749
- Thank you, chefs.
- Good job, chefs. Great job.
1087
00:35:52,784 --> 00:35:54,484
- Great job.
- Be proud.
1088
00:35:54,553 --> 00:35:56,987
- Wow.
1089
00:35:57,055 --> 00:35:59,723
This is going to be a tough
one, because each of us
1090
00:35:59,791 --> 00:36:01,458
Have got our own
mentee in this finale.
1091
00:36:01,527 --> 00:36:02,959
But at the end of the day,
it's going to come
1092
00:36:03,061 --> 00:36:04,628
Down to the technical ability.
1093
00:36:04,696 --> 00:36:07,664
Which chef delivered
absolute perfection?
1094
00:36:07,699 --> 00:36:08,932
It's going to be tight.
1095
00:36:09,067 --> 00:36:10,367
- [exhales]
1096
00:36:10,469 --> 00:36:12,536
- That's it, guys.
1097
00:36:12,638 --> 00:36:13,537
- Just like that.
- That's it.
1098
00:36:13,639 --> 00:36:15,739
- Oh, just like that.
1099
00:36:15,774 --> 00:36:17,140
- This is not a
one-horse race here.
1100
00:36:17,209 --> 00:36:18,742
We need to go back to the
beginning, the appetizer.
1101
00:36:18,810 --> 00:36:19,743
- Ok.
1102
00:36:19,811 --> 00:36:20,877
- Let's start with, um, pilar.
1103
00:36:20,946 --> 00:36:22,312
Let's go back to
the soft-shell crab.
1104
00:36:22,381 --> 00:36:23,413
- I do think that
was one of the more
1105
00:36:23,515 --> 00:36:24,848
Flavorful dishes of the day.
1106
00:36:24,950 --> 00:36:26,349
- And then her fish course
with that blackened salmon.
1107
00:36:26,385 --> 00:36:29,019
Do you put spice on wild fish
like that to enhance it?
1108
00:36:29,054 --> 00:36:30,420
- Yeah.
1109
00:36:30,489 --> 00:36:32,155
I'm ok with the spice, but
I really don't think there
1110
00:36:32,224 --> 00:36:33,590
Was enough spice on there.
1111
00:36:33,625 --> 00:36:35,258
- For me, listen-- the salmon
was cooked beautifully.
1112
00:36:35,360 --> 00:36:38,128
I think the last two courses
from pilar were amazing.
1113
00:36:38,230 --> 00:36:39,863
- I think she was trying
to weave in these asian
1114
00:36:39,898 --> 00:36:41,298
And cajun flavors--
- mm-hmm.
1115
00:36:41,400 --> 00:36:44,534
- --But it sort of hit some
notes and not other notes.
1116
00:36:44,636 --> 00:36:46,636
- But overall,
I think it was a great song.
1117
00:36:46,672 --> 00:36:48,271
- Yeah.
1118
00:36:48,307 --> 00:36:49,639
- Chris, he came out
the gate and started
1119
00:36:49,708 --> 00:36:50,640
With that duck breast.
1120
00:36:50,709 --> 00:36:51,841
- That sauce was incredible.
1121
00:36:51,910 --> 00:36:53,276
That's a dish
I want to revisit.
1122
00:36:53,312 --> 00:36:55,245
- Guys, chris made
the biggest mistake.
1123
00:36:55,314 --> 00:36:57,414
One piece of duck was
undercooked, as you saw.
1124
00:36:57,516 --> 00:36:59,983
And then from there, he went
on to that poached halibut.
1125
00:37:00,085 --> 00:37:01,851
- It's a really
smart way to cook
1126
00:37:01,954 --> 00:37:03,920
The halibut
in a lean way but then add
1127
00:37:04,022 --> 00:37:05,655
The fat in that chili butter.
- It was awesome.
1128
00:37:05,691 --> 00:37:07,891
The tomahawk-- did you ever
think he was going to do that?
1129
00:37:07,993 --> 00:37:10,126
- He's fearless and brave
and maybe a little
1130
00:37:10,229 --> 00:37:11,695
Insane sometimes.
- Extravagant.
1131
00:37:11,763 --> 00:37:13,697
- But he got it done
in just over 30 minutes,
1132
00:37:13,765 --> 00:37:14,698
So-- what a risk.
1133
00:37:14,766 --> 00:37:16,299
- Mm-hmm.
1134
00:37:16,368 --> 00:37:17,734
Uh, tucker.
1135
00:37:17,836 --> 00:37:19,269
She started with those
mussels, that beautiful broth.
1136
00:37:19,304 --> 00:37:20,670
- The broth had so much depth.
1137
00:37:20,706 --> 00:37:22,872
- But it's the safest dish
of the night for sure.
1138
00:37:22,941 --> 00:37:24,541
But to me, maybe the
most elegant,
1139
00:37:24,576 --> 00:37:25,942
Tasty dish of the whole day.
1140
00:37:26,011 --> 00:37:28,411
- The flavors in that sea
bass were off the charts.
1141
00:37:28,513 --> 00:37:30,046
- She could have done
more with the beets.
1142
00:37:30,148 --> 00:37:31,248
Absolutely, right?
1143
00:37:31,350 --> 00:37:33,617
Fibrous, really a
little dense and earthy.
1144
00:37:33,719 --> 00:37:36,253
- Where are we with the pork
chop at the end for tucker?
1145
00:37:36,355 --> 00:37:38,221
It's a simple dish,
but it definitely
1146
00:37:38,290 --> 00:37:39,756
Doesn't taste simple.
1147
00:37:39,825 --> 00:37:41,992
- The dish looks like
she's had the most time,
1148
00:37:42,027 --> 00:37:45,028
And she had the least time.
1149
00:37:45,063 --> 00:37:48,865
- I think all three finalists
cooked three courses
1150
00:37:48,900 --> 00:37:50,533
That are worthy of winning
each round,
1151
00:37:50,636 --> 00:37:53,436
Which therefore makes
this decision really tough.
1152
00:37:53,472 --> 00:37:55,639
Anyone could win this.
1153
00:37:59,144 --> 00:38:00,844
- [sighs]
best of luck, all three.
1154
00:38:00,946 --> 00:38:02,379
[dramatic music]
1155
00:38:02,414 --> 00:38:03,680
[elevator dings]
1156
00:38:03,782 --> 00:38:08,084
[cheers and applause]
1157
00:38:08,186 --> 00:38:10,654
- Let's go!
1158
00:38:10,689 --> 00:38:13,790
- I was not expecting
all of that.
1159
00:38:13,859 --> 00:38:17,327
[exhales] it's emotional,
because it's been a journey.
1160
00:38:17,429 --> 00:38:21,097
Hasn't been easy,
but it was all worth it.
1161
00:38:21,133 --> 00:38:25,535
[cheers and applause]
1162
00:38:25,637 --> 00:38:27,971
- Really awesome to see
people, like, celebrating us.
1163
00:38:28,073 --> 00:38:29,005
I think we're all just really,
like,
1164
00:38:29,107 --> 00:38:32,142
Proud of ourselves right now.
1165
00:38:32,210 --> 00:38:35,645
- So many people.
I love it. I love it.
1166
00:38:35,747 --> 00:38:37,380
- Wow.
1167
00:38:37,416 --> 00:38:43,420
[cheers and applause]
1168
00:38:43,488 --> 00:38:44,621
Thank you,
ladies and gentlemen.
1169
00:38:44,690 --> 00:38:46,690
What a reception.
1170
00:38:46,792 --> 00:38:49,859
- Chris, you should be
incredibly proud of yourself.
1171
00:38:49,895 --> 00:38:51,995
And I am incredibly
honored to have
1172
00:38:52,064 --> 00:38:53,396
Been your mentor this season.
1173
00:38:53,465 --> 00:38:54,798
- Thank you very much, chef.
1174
00:38:54,866 --> 00:38:59,336
- Tucker,
your tenacity and drive has
1175
00:38:59,438 --> 00:39:03,206
Been apparent from day one.
1176
00:39:03,308 --> 00:39:07,243
- Pilar, it's been such an
honor to watch your growth
1177
00:39:07,346 --> 00:39:08,445
In this competition.
1178
00:39:08,547 --> 00:39:09,813
So I'm very proud of you.
1179
00:39:09,881 --> 00:39:11,214
- Thank you, chef.
1180
00:39:11,249 --> 00:39:13,416
- You three really are
the very best of the best.
1181
00:39:13,452 --> 00:39:15,852
[tense music]
1182
00:39:15,887 --> 00:39:19,656
But only one of you will be
crowned our next level chef.
1183
00:39:19,725 --> 00:39:22,692
With that title comes
a check for a quarter
1184
00:39:22,728 --> 00:39:27,764
Of a million dollars and that
coveted one-year mentorship.
1185
00:39:27,866 --> 00:39:30,300
♪ ♪
1186
00:39:30,369 --> 00:39:32,902
The person...
1187
00:39:32,938 --> 00:39:37,273
Who will be
our next level chef is...
1188
00:39:37,342 --> 00:39:38,408
♪ ♪
1189
00:39:38,510 --> 00:39:41,010
- I want that thing badly.
1190
00:39:41,113 --> 00:39:43,747
It would mean so much to me.
1191
00:39:43,782 --> 00:39:45,548
- I have never been
this stressed in my life.
1192
00:39:45,584 --> 00:39:47,517
I'm just hoping
with every cell in my body
1193
00:39:47,586 --> 00:39:50,653
That I have done enough to
make this happen for myself.
1194
00:39:50,756 --> 00:39:52,622
- I really want this.
1195
00:39:52,691 --> 00:39:54,891
It's for my baby girl.
1196
00:39:54,993 --> 00:39:56,259
♪ ♪
1197
00:39:56,328 --> 00:39:58,928
- Congratulations goes to...
1198
00:39:59,030 --> 00:40:02,866
♪ ♪
1199
00:40:02,901 --> 00:40:03,867
Tucker!
1200
00:40:03,902 --> 00:40:09,072
[cheers and applause]
1201
00:40:09,107 --> 00:40:10,774
- Yeah, baby.
1202
00:40:10,876 --> 00:40:14,544
Yeah!
1203
00:40:14,646 --> 00:40:16,179
- Oh my god!
1204
00:40:16,281 --> 00:40:17,480
- Yeah!
1205
00:40:17,549 --> 00:40:20,383
- Congratulations.
That's my chef.
1206
00:40:20,519 --> 00:40:21,484
- Well, tucker.
1207
00:40:21,553 --> 00:40:22,452
What does it mean to you?
1208
00:40:22,554 --> 00:40:23,720
- This means everything to me.
1209
00:40:23,789 --> 00:40:25,789
I'm not going
to disappoint you guys.
1210
00:40:25,857 --> 00:40:27,157
Going to keep making you proud.
1211
00:40:27,192 --> 00:40:28,591
I can't wait to work
with all three of you
1212
00:40:28,727 --> 00:40:32,061
And just skyrocket
my career to the next level.
1213
00:40:32,164 --> 00:40:35,432
I won.
[laughs]
1214
00:40:35,500 --> 00:40:37,767
I wanted to come in here,
because representation
1215
00:40:37,836 --> 00:40:39,836
Matters,
and I hope I let girls know
1216
00:40:39,871 --> 00:40:41,438
That you can
throw it out in the kitchen.
1217
00:40:41,506 --> 00:40:42,672
You can be a badass.
1218
00:40:42,741 --> 00:40:44,674
Believe in yourself,
work hard,
1219
00:40:44,743 --> 00:40:46,209
And you can do anything
you want to do.
1220
00:40:46,278 --> 00:40:47,710
Glass ceiling.
1221
00:40:47,813 --> 00:40:50,313
- Ladies and gentlemen, please
give it up for our runners-up,
1222
00:40:50,382 --> 00:40:51,448
Chris and pilar.
1223
00:40:51,516 --> 00:40:52,449
Amazing.
1224
00:40:52,517 --> 00:40:53,650
[cheers and applause]
1225
00:40:53,718 --> 00:40:54,918
Go spend some time
with your families.
1226
00:40:54,953 --> 00:40:57,353
- I came, I saw, I kicked ass,
I conquered,
1227
00:40:57,422 --> 00:40:59,956
And I became
a better version of myself.
1228
00:41:00,025 --> 00:41:03,893
This will definitely remain
with me until the end of time.
1229
00:41:03,995 --> 00:41:05,895
- I knew I was a fighter,
but this
1230
00:41:05,997 --> 00:41:07,397
Showed a whole nother level.
1231
00:41:07,466 --> 00:41:12,268
I'm not done, and I'm going
to keep rising to the top.
1232
00:41:12,304 --> 00:41:13,603
- Come here, you.
1233
00:41:13,672 --> 00:41:16,339
[cheers and applause]
1234
00:41:16,441 --> 00:41:17,740
- Aw!
1235
00:41:19,511 --> 00:41:22,345
- Amazing.
1236
00:41:22,414 --> 00:41:23,346
- I did it.
1237
00:41:23,415 --> 00:41:27,183
[cheers and applause]
1238
00:41:27,285 --> 00:41:29,152
- I'm so proud of you, honey.
1239
00:41:29,187 --> 00:41:30,620
So proud of you.
1240
00:41:30,722 --> 00:41:32,355
- Our next level chef,
ladies and gentlemen, tucker.
1241
00:41:32,390 --> 00:41:33,857
Come on.
Give it up for tucker,
1242
00:41:33,959 --> 00:41:35,558
Our next level chef!
1243
00:41:35,594 --> 00:41:38,495
Well done, tucker!
1244
00:41:38,597 --> 00:41:41,030
Being the one that
discovered tucker
1245
00:41:41,099 --> 00:41:44,667
And now as her winning mentor
of this competition,
1246
00:41:44,769 --> 00:41:46,236
I couldn't be any happier.
1247
00:41:46,304 --> 00:41:48,638
This is just the beginning
of that young girl's career.
1248
00:41:48,707 --> 00:41:50,840
- Hey, chef.
Thank you.
1249
00:41:50,876 --> 00:41:52,542
- Welcome to the
next level club.
1250
00:41:52,644 --> 00:41:54,511
- It's an honor to follow you.
[laughs]
1251
00:41:54,613 --> 00:41:55,512
[glasses clinking]
1252
00:41:55,614 --> 00:41:56,913
- Wow. What a night.
1253
00:41:56,948 --> 00:41:58,581
Now, if you think you have
what it takes
1254
00:41:58,683 --> 00:42:00,149
To become our next level chef,
1255
00:42:00,252 --> 00:42:03,753
Then please go to
nextlevelchefcasting.Com,
1256
00:42:03,822 --> 00:42:05,021
And good luck.
1257
00:42:05,056 --> 00:42:06,990
Well done.