1
00:00:01,836 --> 00:00:03,502
<i> - Previously on</i>
<i> "next level chef"...</i>

2
00:00:03,587 --> 00:00:05,129
- Back at the club, baby.

3
00:00:05,214 --> 00:00:06,714
<i> - I'm happy that</i>
<i> we're on the top floor,</i>

4
00:00:06,799 --> 00:00:07,923
But I feel like this
thing is cursed.

5
00:00:07,967 --> 00:00:09,383
- That's his [bleep] duck.

6
00:00:09,427 --> 00:00:10,592
- Damn!

7
00:00:10,636 --> 00:00:11,719
- The winning pizza
of the night, nicole.

8
00:00:11,762 --> 00:00:12,720
- Oh!

9
00:00:12,763 --> 00:00:14,138
- Whoo!

10
00:00:14,223 --> 00:00:16,724
- The dish I'm eliminating
tonight is chris.

11
00:00:16,767 --> 00:00:17,933
<i> - ♪ I'm going down fighting ♪</i>

12
00:00:18,019 --> 00:00:19,435
<i> - And tonight--</i>

13
00:00:19,520 --> 00:00:21,186
Opa!

14
00:00:21,272 --> 00:00:22,604
Opa!

15
00:00:22,690 --> 00:00:24,481
- I want to smash one.

16
00:00:24,525 --> 00:00:25,983
[screams]

17
00:00:26,068 --> 00:00:27,526
- We are heading
back to the cradle

18
00:00:27,570 --> 00:00:29,111
Of civilization, greece!

19
00:00:29,155 --> 00:00:31,405
- Yeah.
- All right.

20
00:00:31,490 --> 00:00:32,698
- Pig's ears.

21
00:00:32,825 --> 00:00:34,366
- I can hear
elimination calling me.

22
00:00:34,410 --> 00:00:35,492
- Whoo!
Fire!

23
00:00:35,536 --> 00:00:37,327
- We haven't grilled before.
[bleep].

24
00:00:37,413 --> 00:00:38,954
<i> - ♪ I'm going down fighting ♪</i>

25
00:00:38,998 --> 00:00:40,247
- This is incredible.

26
00:00:40,291 --> 00:00:41,457
- It looks like
someone threw it up.

27
00:00:41,542 --> 00:00:42,624
- Wow.

28
00:00:42,710 --> 00:00:43,751
- It's going to be a fight.

29
00:00:43,794 --> 00:00:46,670
<i> - ♪ I'm going down fighting ♪</i>

30
00:00:46,714 --> 00:00:49,673
<i> [dramatic music]</i>

31
00:00:49,717 --> 00:00:57,056
<i> ♪ ♪</i>

32
00:01:01,187 --> 00:01:03,020
- Good morning.
- Good morning.

33
00:01:03,064 --> 00:01:04,855
Welcome back, guys.
- Whoo!

34
00:01:04,940 --> 00:01:06,690
- Whoo!
- Yes.

35
00:01:06,734 --> 00:01:08,776
That is the energy.

36
00:01:08,861 --> 00:01:10,819
Man, our numbers are
dwindling, right?

37
00:01:10,863 --> 00:01:11,570
- Yes, chef.

38
00:01:11,655 --> 00:01:12,988
- Ok, trailblazers.

39
00:01:13,032 --> 00:01:15,991
Thanks to nicole, we are
heading to the top level.

40
00:01:16,077 --> 00:01:18,327
Now that we're on top,
the question is,

41
00:01:18,370 --> 00:01:19,870
Can we stay there?

42
00:01:19,955 --> 00:01:22,664
- I don't feel like I've ever
really been thrown around as,

43
00:01:22,750 --> 00:01:23,999
<i> Like, oh, someone</i>
<i> to look out for.</i>

44
00:01:24,126 --> 00:01:26,585
But I don't know.
Maybe people should watch out.

45
00:01:26,629 --> 00:01:27,669
- Team arrington.

46
00:01:27,755 --> 00:01:29,254
- Chef.

47
00:01:29,298 --> 00:01:33,217
- We are back in that middle
kitchen today thanks to mada.

48
00:01:33,260 --> 00:01:34,593
You cooked your way out
of that elimination.

49
00:01:34,678 --> 00:01:35,803
- Thank you, chef.

50
00:01:35,930 --> 00:01:38,013
- Christina, you didn't
even hesitate to use

51
00:01:38,099 --> 00:01:39,932
That immunity pin last time.

52
00:01:39,975 --> 00:01:41,892
Was that an easy
decision for you?

53
00:01:41,977 --> 00:01:43,811
- It's what it's for.

54
00:01:43,854 --> 00:01:45,938
- What does this
competition mean to you?

55
00:01:45,981 --> 00:01:48,273
- This is everything.

56
00:01:48,359 --> 00:01:51,151
I've dreamed about this
since I was a child.

57
00:01:51,195 --> 00:01:53,654
It's the only
thing I love to do.

58
00:01:53,739 --> 00:01:55,864
That's why I'm putting so
much pressure on myself.

59
00:01:55,908 --> 00:01:59,034
But I need to just stop
overthinking every cook.

60
00:01:59,120 --> 00:02:00,869
And if I just do
what I'm good at,

61
00:02:00,955 --> 00:02:03,580
It will show up on that plate.

62
00:02:03,666 --> 00:02:05,374
- That's why I chose you.

63
00:02:05,459 --> 00:02:06,667
- Listen.

64
00:02:06,752 --> 00:02:08,836
Richard, nyesha, and
myself, we talk endlessly

65
00:02:08,921 --> 00:02:11,755
About the passion we
see every time you

66
00:02:11,841 --> 00:02:12,798
Walk into this competition.

67
00:02:12,883 --> 00:02:16,093
Keep that up, please.

68
00:02:16,137 --> 00:02:17,386
Right, are you ready
for today's challenge?

69
00:02:17,471 --> 00:02:18,428
- Let's go.
- Yes, chef.

70
00:02:18,472 --> 00:02:20,639
- Let's go, come on.
- So are we.

71
00:02:20,724 --> 00:02:24,268
Today, we are heading back to
the cradle of civilization,

72
00:02:24,353 --> 00:02:28,856
The one place where tzatziki
and togas came together

73
00:02:28,941 --> 00:02:31,400
To form a perfect union--

74
00:02:31,569 --> 00:02:32,818
Greece!
- Yeah.

75
00:02:32,862 --> 00:02:33,944
- All right.
- Hands up.

76
00:02:34,029 --> 00:02:35,195
Who's been to greece?

77
00:02:35,281 --> 00:02:36,321
- Let's go.

78
00:02:36,532 --> 00:02:39,575
- Major pressure for the
greek girl to execute

79
00:02:39,660 --> 00:02:41,034
A perfect greek dish.

80
00:02:41,162 --> 00:02:44,204
I'm just going to go into
it like it's any other cook.

81
00:02:44,290 --> 00:02:46,081
- The best thing
about the greeks,

82
00:02:46,167 --> 00:02:49,710
They know how to party, right?

83
00:02:49,795 --> 00:02:51,211
- Yes.

84
00:02:51,297 --> 00:02:52,296
Opa!

85
00:02:52,381 --> 00:02:53,797
[laughter]

86
00:02:53,924 --> 00:02:54,923
I love that.

87
00:02:54,967 --> 00:02:56,592
- Yeah, I want to smash one.

88
00:02:56,677 --> 00:02:58,969
- The greek custom
of breaking plates

89
00:02:59,013 --> 00:03:02,472
Is a real symbol of good luck.

90
00:03:02,558 --> 00:03:03,432
- In that case--

91
00:03:03,517 --> 00:03:04,600
- Whoo!

92
00:03:04,643 --> 00:03:06,518
- Opa!

93
00:03:06,562 --> 00:03:08,645
- Yeah! Opa!

94
00:03:08,731 --> 00:03:09,855
- Oh, my gosh.

95
00:03:09,899 --> 00:03:10,731
You guys are
absolutely ridiculous.

96
00:03:10,816 --> 00:03:11,982
- Come on.

97
00:03:12,151 --> 00:03:13,609
- I mean-- but since we're
all throwing plates--

98
00:03:13,694 --> 00:03:14,568
- Yes!
- --Why not?

99
00:03:14,612 --> 00:03:15,611
- Yes!

100
00:03:15,696 --> 00:03:16,820
- Why not?

101
00:03:16,864 --> 00:03:18,697
[cheering]

102
00:03:18,741 --> 00:03:20,616
- Opa!

103
00:03:20,743 --> 00:03:21,909
- Right.

104
00:03:21,994 --> 00:03:23,827
Now that you've all got
the amazing good luck

105
00:03:23,913 --> 00:03:26,663
On your side, all of you today
will have 25 minutes to create

106
00:03:26,749 --> 00:03:29,333
One stunning greek entree.

107
00:03:29,376 --> 00:03:33,545
Simple, fresh
ingredients, elevate that.

108
00:03:33,631 --> 00:03:34,755
Understood?

109
00:03:34,798 --> 00:03:35,964
- Yes, chef.

110
00:03:36,050 --> 00:03:36,924
- Ok.

111
00:03:37,009 --> 00:03:38,300
Team blais, off
to the elevator.

112
00:03:38,344 --> 00:03:40,010
I'll see you on the top
level soon, team blais.

113
00:03:40,095 --> 00:03:41,845
Let's go.
- Team blais.

114
00:03:41,931 --> 00:03:43,347
- Let's do it, baby.

115
00:03:43,432 --> 00:03:48,852
<i> ♪ ♪</i>

116
00:03:48,896 --> 00:03:50,312
- Ready as we can be.

117
00:03:50,397 --> 00:03:51,396
It's going to be a long ride.

118
00:03:51,482 --> 00:03:52,522
We're going all
the way up there.

119
00:03:52,566 --> 00:03:53,732
- All right.

120
00:03:53,776 --> 00:03:54,816
- Yeah.

121
00:03:54,902 --> 00:03:55,901
- Hoo, hoo, hoo,
hoo, hoo, hoo, hoo.

122
00:03:55,945 --> 00:03:58,153
- Feels good to be up here.

123
00:03:58,197 --> 00:04:00,030
- It does, but you
know how everybody

124
00:04:00,074 --> 00:04:02,616
Has their superstition
about the kitchen.

125
00:04:02,701 --> 00:04:03,575
The top kitchen is cursed.

126
00:04:03,619 --> 00:04:04,743
It's bad juju.

127
00:04:04,828 --> 00:04:06,203
Everybody goes
into elimination.

128
00:04:06,247 --> 00:04:07,621
- Yeah.
Let's break that [bleep] curse.

129
00:04:07,790 --> 00:04:10,123
- Every time a team gets sent
up here, they head straight

130
00:04:10,167 --> 00:04:11,458
<i> Back down to the basement.</i>

131
00:04:11,543 --> 00:04:13,669
Today is the day that we
have to break this curse.

132
00:04:13,754 --> 00:04:17,756
<i> ♪ ♪</i>

133
00:04:17,841 --> 00:04:19,633
- Oh.

134
00:04:19,760 --> 00:04:20,968
- Home sweet home.

135
00:04:21,053 --> 00:04:23,762
It feels like we've
been here forever.

136
00:04:23,847 --> 00:04:26,890
<i> ♪ ♪</i>

137
00:04:26,976 --> 00:04:28,517
- Let's get it.

138
00:04:28,644 --> 00:04:29,643
- Right.

139
00:04:29,728 --> 00:04:31,228
- How you doing down there?

140
00:04:31,313 --> 00:04:32,771
- Please drop me a
lemon or something.

141
00:04:32,856 --> 00:04:33,981
God.

142
00:04:34,066 --> 00:04:35,691
No lamb's tongue, please.

143
00:04:35,776 --> 00:04:37,776
- Lamb testicles today.

144
00:04:37,820 --> 00:04:38,944
- I'll cook some lamb [bleep].

145
00:04:39,029 --> 00:04:39,778
Let's go.

146
00:04:39,863 --> 00:04:41,405
- Ok, christina.

147
00:04:41,448 --> 00:04:42,239
We get it.

148
00:04:42,283 --> 00:04:43,448
We're in the basement.

149
00:04:43,492 --> 00:04:44,574
We know.

150
00:04:44,618 --> 00:04:46,827
<i> But not for long.</i>

151
00:04:46,870 --> 00:04:49,663
<i> ♪ ♪</i>

152
00:04:49,748 --> 00:04:51,123
- Let's go, guys.
- Let's go.

153
00:04:51,166 --> 00:04:51,957
Come on.

154
00:04:52,001 --> 00:04:53,250
- Get the hell out of here.

155
00:04:53,294 --> 00:04:56,086
- Three social media
chefs left on team ramsay.

156
00:04:56,130 --> 00:04:57,713
<i> We think outside of the box.</i>

157
00:04:57,840 --> 00:04:59,381
<i> We're well rounded,</i>
<i> and we're used</i>

158
00:04:59,425 --> 00:05:01,800
To just making weird stuff.

159
00:05:01,844 --> 00:05:03,135
Bring it on.

160
00:05:03,178 --> 00:05:04,678
- Greek food shines
because of the ingredients.

161
00:05:04,763 --> 00:05:05,846
- Yes, chef.

162
00:05:05,889 --> 00:05:07,139
- It's greek.

163
00:05:07,257 --> 00:05:08,140
Don't overcomplicate it.

164
00:05:08,225 --> 00:05:09,308
- Yes, chef.

165
00:05:09,435 --> 00:05:11,852
- But you, you've got to grab.
- Yes, chef.

166
00:05:11,895 --> 00:05:13,395
- Let's go.

167
00:05:13,522 --> 00:05:14,980
Let's go!

168
00:05:15,065 --> 00:05:16,690
- Give me some love.
Boom!

169
00:05:16,734 --> 00:05:17,816
Give me some love.
- Let's go.

170
00:05:17,901 --> 00:05:19,818
- He made it back.
Ah!

171
00:05:19,862 --> 00:05:21,069
Good vibes today.
- Good vibes.

172
00:05:21,196 --> 00:05:22,404
Good vibes.
- We love it.

173
00:05:22,448 --> 00:05:23,530
Yeah, you stay ready.

174
00:05:23,648 --> 00:05:24,781
I'm so proud of you.
- Thank you so much.

175
00:05:24,825 --> 00:05:26,283
- Two in a row.

176
00:05:26,368 --> 00:05:27,784
Wow.

177
00:05:27,828 --> 00:05:29,369
- All right.
Let's go.

178
00:05:29,455 --> 00:05:30,245
- Yeah!

179
00:05:30,289 --> 00:05:31,413
- Let's go, team blais.

180
00:05:31,498 --> 00:05:32,331
I'm feeling it.

181
00:05:32,416 --> 00:05:33,457
I'm feeling it today, ok?

182
00:05:33,500 --> 00:05:34,708
Ok, listen.

183
00:05:34,793 --> 00:05:36,668
You're going to have
the lion's share.

184
00:05:36,795 --> 00:05:38,003
You know what that should
be in the framework

185
00:05:38,088 --> 00:05:39,171
Of greek cuisine.
- Yes.

186
00:05:39,214 --> 00:05:41,006
- So you know what
might be up there,

187
00:05:41,091 --> 00:05:42,132
You're probably going
to get it, right?

188
00:05:42,176 --> 00:05:43,258
- Yes.
- Ok.

189
00:05:43,385 --> 00:05:44,593
- Let's do it.
- Let's line up on the door.

190
00:05:44,636 --> 00:05:45,552
We're ready to go.

191
00:05:45,596 --> 00:05:46,803
- Let's do it.

192
00:05:46,847 --> 00:05:50,682
- It's greek food,
greek cuisine.

193
00:05:50,726 --> 00:05:51,850
Let's go.

194
00:05:51,894 --> 00:05:52,851
Ok, team blais.
What do we got?

195
00:05:52,895 --> 00:05:53,935
Some amazing--

196
00:05:53,979 --> 00:05:57,189
There's bream,
pig ears, lamb neck.

197
00:05:57,274 --> 00:05:57,981
- Oh, my god.

198
00:05:58,067 --> 00:05:59,691
<i> - Greek, they love lamb.</i>

199
00:05:59,735 --> 00:06:00,817
Let's do it.

200
00:06:00,903 --> 00:06:01,777
Let's try that.

201
00:06:01,862 --> 00:06:02,944
<i> Grab, grab, grab.</i>

202
00:06:02,988 --> 00:06:05,238
And we'll figure it out later.

203
00:06:05,324 --> 00:06:07,115
- Octopus, really,
really tasty.

204
00:06:07,159 --> 00:06:08,825
Grabbed the octopus
immediately.

205
00:06:08,869 --> 00:06:10,911
<i> Cherry tomatoes, goat cheese.</i>

206
00:06:10,996 --> 00:06:12,454
It's so hard to see.

207
00:06:12,539 --> 00:06:13,622
It's such a
challenging pairing--

208
00:06:13,665 --> 00:06:15,123
Octopus with goat cheese.

209
00:06:15,167 --> 00:06:16,166
<i> So I'm going to</i>
<i> have to pull tricks</i>

210
00:06:16,210 --> 00:06:17,167
Out of the hat for this one.

211
00:06:17,294 --> 00:06:19,211
- Balsamic vinegar,
cilantro, tahini.

212
00:06:19,296 --> 00:06:22,214
- I feel like the grab is more
stressful on the top kitchen

213
00:06:22,299 --> 00:06:24,257
Because there is
so much to look at.

214
00:06:24,343 --> 00:06:26,802
The only thing I'm
seeing is turkey thigh.

215
00:06:26,845 --> 00:06:27,844
- Tomatoes, figs.

216
00:06:27,930 --> 00:06:29,304
Five seconds.

217
00:06:29,390 --> 00:06:31,056
- I'm really not seeing
the things I thought I

218
00:06:31,100 --> 00:06:32,474
Would see on a greek platform.

219
00:06:32,518 --> 00:06:34,476
I can't even find
a can of beans!

220
00:06:34,520 --> 00:06:35,435
I wanted to make hummus!

221
00:06:35,521 --> 00:06:37,187
- If you can grab
it, it's yours.

222
00:06:37,314 --> 00:06:39,231
<i> - But for some reason, I</i>
<i> grabbed a yellow bell pepper,</i>

223
00:06:39,274 --> 00:06:40,857
Just in case I can
make that work.

224
00:06:40,943 --> 00:06:42,567
- Ah.
- Yes, yes.

225
00:06:42,611 --> 00:06:43,777
- Dang it.

226
00:06:43,862 --> 00:06:45,779
- Go!
Let's go.

227
00:06:45,864 --> 00:06:46,822
Let's go.

228
00:06:46,865 --> 00:06:48,949
Beautiful greek dishes.

229
00:06:49,034 --> 00:06:50,826
- I see some
beautiful ingredients!

230
00:06:50,911 --> 00:06:52,119
<i> Red prawns!</i>

231
00:06:52,204 --> 00:06:53,495
<i> Oh my goodness.</i>

232
00:06:53,580 --> 00:06:55,580
<i> And I even found</i>
<i> feta and some orzo.</i>

233
00:06:55,666 --> 00:06:57,666
Today is my lucky day.

234
00:06:57,793 --> 00:06:58,875
- We got pork chops.

235
00:06:58,961 --> 00:07:00,669
We have chicken.

236
00:07:00,796 --> 00:07:01,962
<i> - Airline chicken breast.</i>

237
00:07:02,005 --> 00:07:03,171
I'm like, yeah,
let me grab that.

238
00:07:03,215 --> 00:07:04,840
- 15 seconds, guys.

239
00:07:04,883 --> 00:07:06,883
- And I also grabbed some red
cabbage for some freshness.

240
00:07:06,969 --> 00:07:08,510
- Come on, guys.
Grab ingredients.

241
00:07:08,554 --> 00:07:09,678
Everyone have a protein?

242
00:07:09,763 --> 00:07:11,054
We got pork chops.

243
00:07:11,098 --> 00:07:11,930
We got pig ears.

244
00:07:11,974 --> 00:07:14,215
- Yuck. No, thank you.

245
00:07:14,309 --> 00:07:17,477
<i> Fried sardines are one of my</i>
<i> dad's favorite things to eat,</i>

246
00:07:17,563 --> 00:07:18,812
So I grab it instantly.

247
00:07:18,856 --> 00:07:20,188
Lemons? Lemons?

248
00:07:20,232 --> 00:07:22,023
I'm feeling really
good about my grab.

249
00:07:22,067 --> 00:07:23,817
- Everyone have a protein?

250
00:07:23,861 --> 00:07:25,318
It's leaving.

251
00:07:25,404 --> 00:07:27,654
- Ooh.

252
00:07:27,698 --> 00:07:29,448
- Let's go!
Go, go, go!

253
00:07:29,533 --> 00:07:30,574
Go!

254
00:07:30,576 --> 00:07:32,576
- I see the pork chop.

255
00:07:32,661 --> 00:07:34,327
Go, and it's gone.

256
00:07:34,413 --> 00:07:35,787
Oh, damn.

257
00:07:35,914 --> 00:07:37,706
- I got a top-floor grab today.

258
00:07:37,791 --> 00:07:39,749
I'm feeling amazing.

259
00:07:39,835 --> 00:07:41,042
- Salad, anchovies, look.

260
00:07:41,128 --> 00:07:43,211
- This is the best day
to be in the basement.

261
00:07:43,297 --> 00:07:44,838
- Fennel, carrots.

262
00:07:44,882 --> 00:07:46,882
- I'm super surprised to see
bream made it to the basement.

263
00:07:47,000 --> 00:07:48,717
<i> I got this, man.</i>

264
00:07:48,802 --> 00:07:49,718
- Five seconds.
Pig's ears.

265
00:07:49,761 --> 00:07:50,760
- Ah, pig's ears.

266
00:07:50,846 --> 00:07:52,053
[bleep]

267
00:07:52,139 --> 00:07:52,929
- What the hell?

268
00:07:53,015 --> 00:07:53,930
- I don't know, chef.

269
00:07:54,016 --> 00:07:55,557
I end up with pig's ears.

270
00:07:55,601 --> 00:07:56,558
I'm screwed.

271
00:07:56,643 --> 00:07:58,101
- Grab, grab, grab.

272
00:07:58,228 --> 00:08:00,228
Well done.
- Holy [bleep].

273
00:08:00,272 --> 00:08:03,690
I'm happy with my
thick-ass pork chop.

274
00:08:03,775 --> 00:08:04,733
I'm ready.

275
00:08:04,818 --> 00:08:06,776
[bleep] yeah.

276
00:08:06,820 --> 00:08:09,321
[giggles]

277
00:08:09,364 --> 00:08:12,282
I'm cursing more than I ever
have on this show so far.

278
00:08:12,367 --> 00:08:13,492
I guess I'm getting
more comfortable.

279
00:08:13,577 --> 00:08:15,785
- Right, guys, your
25 minutes starts now.

280
00:08:15,829 --> 00:08:16,828
What did you grab?
- Pork chops.

281
00:08:16,872 --> 00:08:17,829
- Oh, stop it.

282
00:08:17,915 --> 00:08:19,164
That made it down here?

283
00:08:19,208 --> 00:08:20,665
- Yes, it did, chef.
- Love it.

284
00:08:20,792 --> 00:08:21,791
Love it, love it, love it.

285
00:08:21,835 --> 00:08:23,084
- Izahya, what did you grab?

286
00:08:23,170 --> 00:08:24,085
- Bream.
- Bream?

287
00:08:24,171 --> 00:08:25,212
Yes.

288
00:08:25,339 --> 00:08:26,963
- I mean, that thing
is so mediterranean.

289
00:08:27,007 --> 00:08:28,507
It's unreal.
- Yes, chef.

290
00:08:28,550 --> 00:08:29,508
Bell pepper.

291
00:08:29,551 --> 00:08:30,926
- Nice.

292
00:08:30,969 --> 00:08:31,885
- A red pepper
jalapeno, some leeks,

293
00:08:31,929 --> 00:08:33,220
Tomatoes, spinach, grapefruit.

294
00:08:33,347 --> 00:08:35,013
- Traditionally,
they don't fill them.

295
00:08:35,098 --> 00:08:37,682
They slice them
and marinade them.

296
00:08:37,726 --> 00:08:39,768
- Oh, [bleep] pig's ear, bro.

297
00:08:39,811 --> 00:08:40,769
- Pig's ears.

298
00:08:40,812 --> 00:08:42,020
Oh my god.

299
00:08:42,105 --> 00:08:43,104
Ok.

300
00:08:43,190 --> 00:08:44,773
Have you ever eaten pig's ears?
- No.

301
00:08:44,775 --> 00:08:45,732
- Have you tried them?
- Never.

302
00:08:45,817 --> 00:08:46,775
- Man.

303
00:08:46,860 --> 00:08:48,151
- Oh, jeez.

304
00:08:48,278 --> 00:08:49,110
- Damn.

305
00:08:49,196 --> 00:08:51,488
- I give pig's ears to my dogs.

306
00:08:51,573 --> 00:08:55,951
Now I got to make it
for gordon ramsay.

307
00:08:55,994 --> 00:08:58,870
What the [bleep] am I
going to do with this?

308
00:08:58,956 --> 00:09:01,331
<i> ♪ ♪</i>

309
00:09:05,045 --> 00:09:06,670
- Gordon!

310
00:09:06,797 --> 00:09:07,963
How's it going down there?

311
00:09:08,006 --> 00:09:09,839
- We got pig's ears down here.

312
00:09:09,925 --> 00:09:10,757
- Have you ever
cooked them before?

313
00:09:10,842 --> 00:09:11,800
- No.

314
00:09:11,843 --> 00:09:13,468
- Oh, good luck.

315
00:09:13,512 --> 00:09:15,220
- Listen, I prepared
for many things.

316
00:09:15,347 --> 00:09:17,222
I prepared for cow
tongues, ostrich.

317
00:09:17,307 --> 00:09:21,351
But one thing I did not prepare
for was the ears of a swine.

318
00:09:21,436 --> 00:09:24,813
- In greece, there's like
a crispy pig's ear salad.

319
00:09:24,898 --> 00:09:26,106
You slice them nice and thin.

320
00:09:26,149 --> 00:09:29,526
Flour, egg wash,
breadcrumb, beautifully fry

321
00:09:29,570 --> 00:09:30,902
Like nice big lardons.

322
00:09:31,029 --> 00:09:35,156
- This is going to be a
uphill battle for sure.

323
00:09:35,200 --> 00:09:38,535
- Man, don't make a pig's
ear of this one, will you?

324
00:09:38,579 --> 00:09:39,536
[bleep]

325
00:09:39,580 --> 00:09:41,454
- Wow.

326
00:09:41,498 --> 00:09:44,949
I can hear elimination
calling me.

327
00:09:44,960 --> 00:09:47,043
- All right, guys.

328
00:09:47,170 --> 00:09:48,169
Think about how are
you adding freshness.

329
00:09:48,255 --> 00:09:49,838
Best dish of the day, yes?
- Yes, chef.

330
00:09:49,923 --> 00:09:51,089
- Yes, chef.

331
00:09:51,174 --> 00:09:52,924
- Christina, what is the
vision for your plate?

332
00:09:53,010 --> 00:09:55,802
- I'm going to
make a traditional,

333
00:09:55,887 --> 00:09:57,596
Like, potato garlic dip.

334
00:09:57,598 --> 00:10:01,182
I'm going to just lightly
fry those sardines.

335
00:10:01,268 --> 00:10:02,559
- Do you cook a
lot of greek food?

336
00:10:02,644 --> 00:10:03,643
- I do.
- Yeah.

337
00:10:03,729 --> 00:10:04,978
- It's what I grew up with.

338
00:10:05,105 --> 00:10:08,023
A lot more of the homey type
of greek stuff, you know?

339
00:10:08,066 --> 00:10:10,817
My dad always eats these
deep fried sardines.

340
00:10:10,902 --> 00:10:13,653
<i> Ever since I was</i>
<i> a kid, I remember</i>

341
00:10:13,739 --> 00:10:16,281
<i> We used to have a greek diner.</i>

342
00:10:16,325 --> 00:10:19,117
<i> So I did grow up in</i>
<i> that environment.</i>

343
00:10:19,161 --> 00:10:21,995
<i> But it's just so close</i>
<i> to home and my culture,</i>

344
00:10:22,080 --> 00:10:25,206
<i> And my greek heritage</i>
<i> and upbringing</i>

345
00:10:25,250 --> 00:10:27,000
<i> Is one of my strengths.</i>

346
00:10:27,044 --> 00:10:29,836
So that's what I want
to replicate today.

347
00:10:29,921 --> 00:10:31,171
- Fried sardines
sounds delicious, chef.

348
00:10:31,256 --> 00:10:32,088
- Yeah.

349
00:10:32,132 --> 00:10:33,715
- Keep up that intensity, ok?

350
00:10:33,800 --> 00:10:36,301
- Yeah.

351
00:10:36,345 --> 00:10:37,302
- Oh, yes.

352
00:10:37,387 --> 00:10:38,845
Let's go.

353
00:10:38,930 --> 00:10:40,055
- Chef von!

354
00:10:40,098 --> 00:10:41,806
- I have an airline
breast right here.

355
00:10:41,892 --> 00:10:43,099
I'm going to do
a sauteed chicken

356
00:10:43,185 --> 00:10:44,726
Breast over a nice
fresh fattoush

357
00:10:44,811 --> 00:10:45,935
Salad with some crispy pita.

358
00:10:45,979 --> 00:10:48,104
- Cook in that cast
iron, love that.

359
00:10:48,148 --> 00:10:50,982
- I'm going to get a nice
crispy skin on that beautiful

360
00:10:51,068 --> 00:10:53,026
<i> Airline chicken</i>
<i> breast because I</i>

361
00:10:53,111 --> 00:10:54,861
Don't want any of
the mentors to talk

362
00:10:54,946 --> 00:10:56,237
[bleep] about my chicken.

363
00:10:56,239 --> 00:10:57,656
- Cook like you want it.

364
00:10:57,699 --> 00:11:03,203
- Ah, ah, ah!

365
00:11:03,288 --> 00:11:06,081
- We're working on the things
that take the longest to cook.

366
00:11:06,124 --> 00:11:08,458
So a couple of you are
working on some breads.

367
00:11:08,543 --> 00:11:09,668
That's awesome.

368
00:11:09,753 --> 00:11:11,044
All right, angela,
what are we thinking?

369
00:11:11,088 --> 00:11:12,837
- I'm going to marinate this.

370
00:11:12,923 --> 00:11:14,005
- Lamb neck?

371
00:11:14,091 --> 00:11:15,382
- Right.

372
00:11:15,425 --> 00:11:17,634
- Sear, oven, and try to
leave this thing mid-rare.

373
00:11:17,719 --> 00:11:18,760
- Ok, got it.

374
00:11:18,804 --> 00:11:19,719
So those are mid-rare
and then slice?

375
00:11:19,805 --> 00:11:21,054
- Mm-hmm.

376
00:11:21,098 --> 00:11:22,347
I've never made a
lamb neck before.

377
00:11:22,432 --> 00:11:24,015
<i> I don't even know</i>
<i> why I grabbed it.</i>

378
00:11:24,101 --> 00:11:25,892
I feel like that's,
like, a basement protein.

379
00:11:25,977 --> 00:11:27,477
- I would just be
mindful that it still

380
00:11:27,521 --> 00:11:30,063
Is a pretty big piece, so just
let it rest for as much time

381
00:11:30,148 --> 00:11:31,815
As it cooks, ok?
- Yes, chef.

382
00:11:31,942 --> 00:11:33,108
I won't even lie.

383
00:11:33,151 --> 00:11:35,151
I don't even know
people ate this.

384
00:11:35,195 --> 00:11:36,236
- Lamb neck?

385
00:11:36,321 --> 00:11:38,113
It could work, but
it's an odd choice.

386
00:11:38,198 --> 00:11:40,365
<i> It's easy to under or</i>
<i> overcook, and you're</i>

387
00:11:40,450 --> 00:11:44,035
Gifting your competitors
better options on the middle

388
00:11:44,079 --> 00:11:46,121
And the basement floor.

389
00:11:46,164 --> 00:11:48,331
Zach, the octopus is going
to hit the grill, right?

390
00:11:48,417 --> 00:11:49,833
- Yes, chef.

391
00:11:49,876 --> 00:11:50,959
- Yeah.
That's a good call, right?

392
00:11:50,961 --> 00:11:52,127
Because we don't
have a lot of time.

393
00:11:52,212 --> 00:11:54,713
I don't mind
sometimes if you drip

394
00:11:54,798 --> 00:11:55,338
A little oil into that grill.

395
00:11:55,382 --> 00:11:56,756
- 100%.

396
00:11:56,800 --> 00:11:58,216
- To get those flames
licking, you know what I mean?

397
00:11:58,260 --> 00:12:01,010
- You got it, boss.

398
00:12:01,096 --> 00:12:03,054
- Ok, nicole, what
are we thinking?

399
00:12:03,140 --> 00:12:04,139
- I'm going to marinate
my turkey thighs.

400
00:12:04,224 --> 00:12:05,598
I think I'm going
to give them a sear

401
00:12:05,684 --> 00:12:07,475
And then put them on a
skewer and grill them.

402
00:12:07,519 --> 00:12:10,311
I'm going to do
tzatziki something.

403
00:12:10,355 --> 00:12:12,105
- Oh, tzatziki, one
of my favorite things.

404
00:12:12,190 --> 00:12:13,481
Ok.

405
00:12:13,734 --> 00:12:18,737
On the last grab, I saw you
overextend into the platform.

406
00:12:18,864 --> 00:12:19,946
- Yes.

407
00:12:20,031 --> 00:12:21,322
- You, like, have
some superpower

408
00:12:21,366 --> 00:12:22,824
That I'm not aware of?
- I am elastigirl.

409
00:12:22,868 --> 00:12:24,576
- Oh, you're elastigirl?

410
00:12:24,703 --> 00:12:25,952
- She says, go, fight, win!

411
00:12:26,037 --> 00:12:27,120
- But how do you do that?

412
00:12:27,164 --> 00:12:29,748
- I have double-jointed arms.

413
00:12:29,833 --> 00:12:30,832
I can do crazy
things with my arms.

414
00:12:30,917 --> 00:12:32,208
I can lick my elbow.

415
00:12:32,252 --> 00:12:34,919
- Things I don't need
to know in the middle

416
00:12:35,005 --> 00:12:36,004
Of the competition.

417
00:12:36,089 --> 00:12:37,964
- I won't do it
now because it's

418
00:12:38,049 --> 00:12:40,925
Unsanitary in the kitchen,
but I'll show you later.

419
00:12:41,011 --> 00:12:43,094
- We have the real-life
elastigirl right here.

420
00:12:43,180 --> 00:12:46,514
- My mom always tells me
not to do that in public.

421
00:12:46,600 --> 00:12:48,308
<i> [dramatic music]</i>

422
00:12:48,393 --> 00:12:50,685
- Five minutes down,
20 minutes to go.

423
00:12:50,771 --> 00:12:52,145
Yes?

424
00:12:52,230 --> 00:12:54,189
Keep it going, guys, yes?
- Yes, chef.

425
00:12:54,232 --> 00:12:55,148
- Yes, chef.

426
00:12:55,233 --> 00:12:58,651
- Let's get out
of this basement.

427
00:12:58,695 --> 00:12:59,685
What'd you grab, gabi?

428
00:12:59,696 --> 00:13:00,904
- All right, chef.

429
00:13:00,989 --> 00:13:01,988
I have this
beautiful pork chop,

430
00:13:02,073 --> 00:13:03,615
And I'm marinating
it right now.

431
00:13:03,700 --> 00:13:05,283
- You got to cook
it in the pan.

432
00:13:05,368 --> 00:13:06,951
Don't put the butter in too
early so it doesn't burn.

433
00:13:06,995 --> 00:13:08,036
You've got lots of
herbs in there as well,

434
00:13:08,121 --> 00:13:08,953
So they may burn.
Yes?

435
00:13:09,039 --> 00:13:10,079
- Ok.
Yes, chef.

436
00:13:10,165 --> 00:13:11,247
- Yeah.

437
00:13:11,374 --> 00:13:13,041
<i> - I'm still learning</i>
<i> how to cook meat.</i>

438
00:13:13,084 --> 00:13:16,127
And I picked a really
challenging protein.

439
00:13:16,213 --> 00:13:18,046
It was this thick!

440
00:13:18,089 --> 00:13:21,299
[sighs]
I just need it to be perfect.

441
00:13:21,426 --> 00:13:22,634
- Hey, jordan.

442
00:13:22,719 --> 00:13:23,760
We're going to set up
here for your flour,

443
00:13:23,887 --> 00:13:25,470
Egg wash, bread crumb.
- Thank you, chef.

444
00:13:25,514 --> 00:13:26,679
- All right.
Get organized, young man.

445
00:13:26,765 --> 00:13:29,307
- Yes, sir.

446
00:13:29,351 --> 00:13:30,809
- Man, we are truly in the
basement, let me tell you.

447
00:13:30,894 --> 00:13:32,977
I cannot believe the
grab from jordan.

448
00:13:33,021 --> 00:13:34,229
He gets pig's ears.

449
00:13:34,272 --> 00:13:35,980
Never taste them, never
cook them in his life,

450
00:13:36,066 --> 00:13:37,690
But there is a traditional
pig's ear salad.

451
00:13:37,734 --> 00:13:40,068
If he gets this right,
it could be mind-blowing.

452
00:13:40,111 --> 00:13:41,861
Izahya grabbed this
whole sea bream.

453
00:13:41,905 --> 00:13:45,532
That is grease to a t. And
then gabi, the pork chop.

454
00:13:45,659 --> 00:13:48,493
I mean, that is the perfect
ingredient to highlight

455
00:13:48,537 --> 00:13:49,869
Mediterranean cuisine.

456
00:13:49,913 --> 00:13:51,412
So fingers crossed, we're going
to get out of the

457
00:13:51,498 --> 00:13:52,580
Basement quickly.

458
00:13:52,666 --> 00:13:53,706
Let's go, guys.

459
00:13:53,792 --> 00:13:54,707
- Yes, chef.

460
00:13:54,793 --> 00:13:55,834
- Yes, chef.

461
00:13:55,836 --> 00:13:57,544
- Ok.
Let's go, team blais.

462
00:13:57,629 --> 00:13:58,545
Keep up the pace.

463
00:13:58,630 --> 00:13:59,796
- Yes, chef!

464
00:13:59,840 --> 00:14:01,122
- Angela, how are we doing?

465
00:14:01,216 --> 00:14:03,216
- Um, I'm just curious
about this tahini thing.

466
00:14:03,260 --> 00:14:04,968
I'm not sure where
I'm about to throw it.

467
00:14:05,095 --> 00:14:06,678
I have never made
no greek food.

468
00:14:06,721 --> 00:14:08,304
- So it's sesame seed puree.

469
00:14:08,390 --> 00:14:11,349
- You got to have that
wheelhouse of technique

470
00:14:11,434 --> 00:14:14,435
For greek because that
tahini, when I open it,

471
00:14:14,521 --> 00:14:17,513
And I see this much oil
at the top, it's like,

472
00:14:17,524 --> 00:14:18,565
Do people eat that?

473
00:14:18,692 --> 00:14:19,983
It just tastes like
nasty peanut butter.

474
00:14:20,068 --> 00:14:20,942
- Ok.

475
00:14:21,069 --> 00:14:22,652
- [giggles]
I'm not really sure.

476
00:14:22,779 --> 00:14:23,736
- That's a good description.

477
00:14:23,822 --> 00:14:25,113
- Nasty peanut butter.

478
00:14:25,198 --> 00:14:26,239
- But it's the
flavor of bitter.

479
00:14:26,324 --> 00:14:27,031
<i> - I didn't like it.</i>

480
00:14:27,158 --> 00:14:28,575
<i> I didn't know what to do.</i>

481
00:14:28,660 --> 00:14:30,577
I'm just like, hmm, got to
figure that one out, you know?

482
00:14:30,662 --> 00:14:31,911
I'm going to puree it.

483
00:14:31,997 --> 00:14:33,162
- Ok.

484
00:14:33,331 --> 00:14:35,248
We got to break the curse,
everyone keeps saying.

485
00:14:35,333 --> 00:14:37,959
- The top level, I think, it
can be challenging because you

486
00:14:37,994 --> 00:14:39,961
Do have so many
ingredient options,

487
00:14:40,046 --> 00:14:42,589
<i> So I think it trips</i>
<i> contestants up.</i>

488
00:14:42,591 --> 00:14:46,509
That is the curse
of the top-level kitchen.

489
00:14:46,595 --> 00:14:48,219
Halfway through.

490
00:14:48,263 --> 00:14:49,679
Ok, the thighs are gonna
be really hard to

491
00:14:49,723 --> 00:14:51,180
Overcook, right?

492
00:14:51,224 --> 00:14:52,140
So you gotta spin
them on the side

493
00:14:52,225 --> 00:14:53,641
Here where you
can see it's raw.

494
00:14:53,685 --> 00:14:55,018
You know what I mean?
- Yeah.

495
00:14:55,103 --> 00:14:56,144
- Ok.
- It's my first I'm grilling.

496
00:14:56,229 --> 00:14:58,563
- Yeah?
It's your first time grilling?

497
00:14:58,607 --> 00:14:59,480
- Yeah!

498
00:14:59,566 --> 00:15:01,065
- It's your first
time grilling?

499
00:15:01,109 --> 00:15:02,358
What?

500
00:15:02,444 --> 00:15:04,611
- I've never really properly
used a grill before.

501
00:15:04,696 --> 00:15:05,862
Whoo!
Fire!

502
00:15:05,947 --> 00:15:07,697
- Ok.
Ok.

503
00:15:07,741 --> 00:15:08,990
<i> - I'm a baker.</i>

504
00:15:09,075 --> 00:15:11,326
<i> I love baking cookies,</i>
<i> pies, bars, treats.</i>

505
00:15:11,411 --> 00:15:13,286
So I feel like
this competition is

506
00:15:13,371 --> 00:15:15,204
Just a whole first for nicole.

507
00:15:15,290 --> 00:15:18,458
But the more my confidence is
growing, the more adventurous

508
00:15:18,501 --> 00:15:21,002
I'm feeling to try new
things and just put myself

509
00:15:21,087 --> 00:15:22,462
Out there and see if it works.

510
00:15:25,508 --> 00:15:26,716
- Ok.

511
00:15:28,553 --> 00:15:29,761
- Go.
Right.

512
00:15:29,804 --> 00:15:30,845
Think about it.
Stop.

513
00:15:30,972 --> 00:15:33,222
Just think and work tidy, ok?

514
00:15:33,266 --> 00:15:34,390
That needs to come out.
- Yep.

515
00:15:34,476 --> 00:15:35,850
Yes, chef.
- That goes on there.

516
00:15:35,936 --> 00:15:37,143
You fry them at the
same time, yeah?

517
00:15:37,228 --> 00:15:38,144
Let's go.
- Understood, chef.

518
00:15:38,229 --> 00:15:39,479
Come on.
- Right.

519
00:15:39,731 --> 00:15:41,064
What else are we going to
serve with this beautiful fish?

520
00:15:41,107 --> 00:15:42,857
- I'm going to serve
a potato salad.

521
00:15:42,943 --> 00:15:44,609
- I love that.
I love that.

522
00:15:44,653 --> 00:15:45,693
And where's this going now?
In the oven?

523
00:15:45,737 --> 00:15:46,736
- Yeah.

524
00:15:46,821 --> 00:15:48,029
Ovens, ovens, ovens.

525
00:15:48,073 --> 00:15:48,988
- Yeah.

526
00:15:49,074 --> 00:15:50,281
They're over here,
bud, remember?

527
00:15:50,367 --> 00:15:52,075
Let's go.

528
00:15:52,160 --> 00:15:53,743
- This is definitely a
difficult protein, especially

529
00:15:53,828 --> 00:15:55,328
Cooking the fish whole.

530
00:15:55,372 --> 00:15:57,413
<i> I could easily</i>
<i> undercook my fish.</i>

531
00:15:57,499 --> 00:15:59,040
<i> I need to get it in the oven.</i>

532
00:15:59,084 --> 00:16:04,295
And hopefully, by the time the
platform comes, I'm all good.

533
00:16:04,381 --> 00:16:05,630
- Gabi.

534
00:16:05,674 --> 00:16:07,340
Watch that chop.

535
00:16:07,425 --> 00:16:08,424
- Yes, chef.

536
00:16:08,510 --> 00:16:09,968
- Let's go.

537
00:16:10,011 --> 00:16:14,430
- My pork chop is
just cooking too fast.

538
00:16:14,474 --> 00:16:16,849
<i> It's raw in the middle</i>
<i> and burnt on the edges.</i>

539
00:16:16,977 --> 00:16:19,268
And that's where
I'm at right now.

540
00:16:19,354 --> 00:16:21,062
- For god's sake, that's dark.

541
00:16:21,106 --> 00:16:22,480
That's too dark.
All right?

542
00:16:22,565 --> 00:16:23,898
So that's over now.

543
00:16:23,984 --> 00:16:25,817
Look, remember I said
to keep an eye on it.

544
00:16:25,902 --> 00:16:27,318
So you clean that oil out.

545
00:16:27,362 --> 00:16:29,946
If you're burning, you stop,
and you start again, ok?

546
00:16:29,948 --> 00:16:31,406
So it's not cooked.

547
00:16:31,491 --> 00:16:32,532
- I'm worried now.

548
00:16:32,659 --> 00:16:34,158
<i> Oh, god.</i>

549
00:16:34,202 --> 00:16:37,120
<i> I was feeling on top of the</i>
<i> world with these ingredients,</i>

550
00:16:37,205 --> 00:16:39,789
But if my pork chop
is messed up,

551
00:16:39,874 --> 00:16:42,709
Then, like, there
goes my whole dish.

552
00:16:42,752 --> 00:16:44,127
- Let's go.

553
00:16:44,212 --> 00:16:47,714
- [sighs] it needs to be
perfect because if it's not,

554
00:16:47,799 --> 00:16:51,300
Then this dish is ruined.

555
00:16:51,386 --> 00:16:53,052
- [bleep]

556
00:16:56,850 --> 00:16:58,016
- So that's dark.

557
00:16:58,101 --> 00:16:58,975
That's too dark, right?

558
00:16:59,060 --> 00:17:00,810
You have to keep
an eye on this.

559
00:17:00,895 --> 00:17:02,603
Right now, get some
butter in there

560
00:17:02,689 --> 00:17:04,313
And get that basting, ok?

561
00:17:04,357 --> 00:17:06,274
And then let's get
that thing in an oven.

562
00:17:06,359 --> 00:17:07,525
No more color on that top, ok?

563
00:17:07,610 --> 00:17:08,443
- Yes, chef.

564
00:17:08,528 --> 00:17:09,318
Ok.

565
00:17:09,362 --> 00:17:12,321
Chef ramsay, I trust you.

566
00:17:12,365 --> 00:17:14,157
I need it to be attractive.

567
00:17:14,200 --> 00:17:15,658
- You got the oven?
- Yes, chef.

568
00:17:15,660 --> 00:17:17,702
- You only need three or
four minutes in there.

569
00:17:17,746 --> 00:17:18,703
That's all.
- Ok.

570
00:17:18,747 --> 00:17:19,871
Thank you, chef.
- Yeah.

571
00:17:19,956 --> 00:17:21,539
- I really hope it
works because if not,

572
00:17:21,583 --> 00:17:24,375
This dish could be ruined.

573
00:17:24,461 --> 00:17:25,460
- 10 minutes to go, guys.

574
00:17:25,545 --> 00:17:27,503
Don't forget to season
that orzo, chef.

575
00:17:27,589 --> 00:17:28,921
- Yes, chef.

576
00:17:28,965 --> 00:17:31,716
- Chef, what do you think?

577
00:17:31,801 --> 00:17:33,009
- I think you
need more coating.

578
00:17:33,094 --> 00:17:34,552
- Ugh.

579
00:17:34,679 --> 00:17:37,889
<i> The sardine's just not frying</i>
<i> up the way that I would hope.</i>

580
00:17:37,974 --> 00:17:40,558
This is food that I
eat, my family eats.

581
00:17:40,685 --> 00:17:45,605
It's literally in my dna, so
I'm starting to freak out.

582
00:17:45,648 --> 00:17:50,026
I'm adding some buttermilk to
get it to coat a little bit.

583
00:17:50,070 --> 00:17:51,319
- Slow your breath down, girl.

584
00:17:51,404 --> 00:17:52,195
You got this.

585
00:17:52,322 --> 00:17:53,488
This is in your wheelhouse.

586
00:17:53,531 --> 00:17:54,363
Do you believe it?
- I believe it.

587
00:17:54,449 --> 00:17:55,615
- I know you do.

588
00:17:55,700 --> 00:17:58,201
- I have to stop putting
so much pressure on it

589
00:17:58,244 --> 00:18:00,995
And go back to
cooking from my heart.

590
00:18:01,039 --> 00:18:02,371
- Don't get them too dark, ok?
- Yeah.

591
00:18:02,457 --> 00:18:03,581
- It's a delicate fish.

592
00:18:03,625 --> 00:18:05,416
- Christina is bringing
the dish to life.

593
00:18:05,502 --> 00:18:06,876
I think she's
building as she goes,

594
00:18:06,961 --> 00:18:09,212
And she's drawing
from her heritage.

595
00:18:09,297 --> 00:18:12,131
I want christina to show
herself that she can do this

596
00:18:12,217 --> 00:18:14,717
Because it doesn't matter
how much I believe in her,

597
00:18:14,803 --> 00:18:17,178
She has to believe in herself.

598
00:18:18,098 --> 00:18:19,597
- Push all the way to the end.

599
00:18:19,641 --> 00:18:21,933
If you slowed down the pace,
it's time to pick it back up.

600
00:18:21,976 --> 00:18:23,643
You have a sauce
over here, zach?

601
00:18:23,728 --> 00:18:24,644
- Uh, do a puree.

602
00:18:24,729 --> 00:18:25,770
- You got goat's cheese?

603
00:18:25,855 --> 00:18:27,480
- Correct, yeah.

604
00:18:27,524 --> 00:18:29,306
I was going to puree that
with the roasted eggplant.

605
00:18:29,359 --> 00:18:32,235
- You got that octopus going,
you got your bread going.

606
00:18:32,362 --> 00:18:34,153
You just make sure
char-burnt, right?

607
00:18:34,239 --> 00:18:35,196
Char-burnt.

608
00:18:35,281 --> 00:18:36,614
Don't overcomplicate
it, all right?

609
00:18:36,699 --> 00:18:38,074
- Yes, chef.

610
00:18:38,159 --> 00:18:40,493
- Simple is very tough
for a lot of people,

611
00:18:40,578 --> 00:18:42,703
Myself included sometimes.

612
00:18:42,747 --> 00:18:43,788
<i> And that's the concern.</i>

613
00:18:43,832 --> 00:18:45,373
<i> Zach's got a great plan.</i>

614
00:18:45,416 --> 00:18:47,583
<i> But as usual, he also has a</i>
<i> thousand different elements</i>

615
00:18:47,627 --> 00:18:48,793
<i> On his dish.</i>

616
00:18:48,878 --> 00:18:50,795
- Five minutes left, guys.

617
00:18:50,839 --> 00:18:51,754
- Come on, guys.

618
00:18:51,840 --> 00:18:53,131
- Chicken's cooked.

619
00:18:53,216 --> 00:18:54,632
I wouldn't let it rest in
that pan any longer, chef.

620
00:18:54,676 --> 00:18:56,509
- Yes, chef.

621
00:18:56,553 --> 00:18:57,718
- Happy, happy, happy?

622
00:18:57,846 --> 00:18:58,803
- No.

623
00:18:58,847 --> 00:19:01,180
Taste that?

624
00:19:01,266 --> 00:19:02,932
- We're getting close.

625
00:19:03,017 --> 00:19:04,225
- Needs a little more oomph.
- It does.

626
00:19:04,310 --> 00:19:05,268
- Yeah.

627
00:19:05,395 --> 00:19:06,644
- You need that
mada on that plate.

628
00:19:06,771 --> 00:19:07,562
Give me some more love.

629
00:19:07,689 --> 00:19:10,857
- Oh, yes.

630
00:19:10,942 --> 00:19:12,191
- Four minutes to go, yes?

631
00:19:12,235 --> 00:19:15,820
Start working this
thing out, guys, please.

632
00:19:15,864 --> 00:19:16,779
- All right, watch.

633
00:19:16,865 --> 00:19:18,197
I got a little trick.

634
00:19:18,241 --> 00:19:21,450
Whenever you've done
something, and it's too dark,

635
00:19:21,536 --> 00:19:22,869
Get a stick of butter.

636
00:19:22,912 --> 00:19:23,744
It rubs the color off.

637
00:19:23,830 --> 00:19:25,454
- Oh.

638
00:19:25,498 --> 00:19:27,790
Chef ramsay shows
me this magic eraser

639
00:19:27,834 --> 00:19:30,743
Trick with a stick of butter?

640
00:19:30,795 --> 00:19:31,794
Pfft.

641
00:19:31,880 --> 00:19:33,254
Like, oh my god.

642
00:19:33,298 --> 00:19:36,966
<i> So my blackened pork</i>
<i> chop, it's starting</i>

643
00:19:37,051 --> 00:19:38,509
<i> To look a little bit better.</i>

644
00:19:38,595 --> 00:19:40,052
<i> I mean, it's presentable.</i>

645
00:19:40,096 --> 00:19:42,054
- Jordan, start
visualizing that salad now.

646
00:19:42,098 --> 00:19:43,764
This dish could get us
out of the basement.

647
00:19:43,850 --> 00:19:44,765
Focus, ok?

648
00:19:44,809 --> 00:19:45,975
- Yes, chef.

649
00:19:46,227 --> 00:19:48,019
All of my components are
here, but they're scattered

650
00:19:48,062 --> 00:19:49,645
Across the kitchen, right?

651
00:19:49,689 --> 00:19:52,190
<i> I've got certain things on my</i>
<i> bench, things in the fryer.</i>

652
00:19:52,275 --> 00:19:53,649
- Stop thinking about
this in your mind.

653
00:19:53,693 --> 00:19:54,942
Look at me.

654
00:19:55,028 --> 00:19:56,611
Don't get bamboozled.
Let's go.

655
00:19:56,696 --> 00:19:57,737
Discipline yourself, yes?

656
00:19:57,822 --> 00:19:58,988
- You got it, chef.

657
00:19:59,073 --> 00:20:00,823
<i> Time management</i>
<i> and organization</i>

658
00:20:00,867 --> 00:20:02,825
Is my biggest downfall by far.

659
00:20:02,911 --> 00:20:05,077
- Two and a half
minutes left, ok?

660
00:20:05,121 --> 00:20:06,787
Push all the way
to the end, ok?

661
00:20:06,831 --> 00:20:07,997
- Absolutely, chef.

662
00:20:08,041 --> 00:20:11,042
- Simple, beautiful
greek cuisine.

663
00:20:11,127 --> 00:20:12,919
- The platform is on the way.

664
00:20:12,962 --> 00:20:13,836
- Two minutes, start plating.

665
00:20:13,963 --> 00:20:15,788
- Yes, chef.

666
00:20:15,798 --> 00:20:16,756
- Elevated dishes, right?

667
00:20:16,841 --> 00:20:18,633
- Yes, chef.

668
00:20:18,676 --> 00:20:19,634
- Hmm?

669
00:20:19,677 --> 00:20:20,885
Wow.

670
00:20:20,970 --> 00:20:22,303
Come on, guys.

671
00:20:22,388 --> 00:20:23,137
Here we go.

672
00:20:23,223 --> 00:20:24,472
Finishing touches.

673
00:20:24,557 --> 00:20:28,684
No missed platforms.

674
00:20:28,728 --> 00:20:29,685
- Start plating, guys.

675
00:20:29,729 --> 00:20:30,937
Move, move, move.

676
00:20:30,939 --> 00:20:33,940
Drizzle, drizzle, drizzle.

677
00:20:34,025 --> 00:20:35,191
- Get ready for
the platform, guys.

678
00:20:35,318 --> 00:20:36,609
- Beautiful.
Tidy up that plate.

679
00:20:36,694 --> 00:20:37,777
- Yes, chef.

680
00:20:37,820 --> 00:20:38,778
- Now it looks beautiful.

681
00:20:38,821 --> 00:20:40,947
Coming, guys.

682
00:20:41,032 --> 00:20:42,698
- The platform is here.

683
00:20:42,742 --> 00:20:43,699
Well done, gabi.
Get it on there.

684
00:20:43,701 --> 00:20:44,742
Let's go.

685
00:20:44,827 --> 00:20:45,952
Platform now.
Now.

686
00:20:45,995 --> 00:20:46,953
Now.
- Platform.

687
00:20:46,996 --> 00:20:48,454
- Now.
- Platform.

688
00:20:48,572 --> 00:20:49,455
- Now.
- Go.

689
00:20:49,540 --> 00:20:50,498
- Now
- go, go.

690
00:20:50,541 --> 00:20:51,540
- Well done.
- Go.

691
00:20:51,626 --> 00:20:52,667
- Well done.

692
00:20:52,752 --> 00:20:53,709
Well done.

693
00:20:53,795 --> 00:20:55,211
- Let's go, guys.

694
00:20:55,296 --> 00:20:56,087
Attaboy.

695
00:20:56,130 --> 00:20:58,214
- Good job.

696
00:20:58,299 --> 00:20:59,423
- Platform's here, guys!

697
00:20:59,467 --> 00:21:01,008
Let's go.

698
00:21:01,094 --> 00:21:01,968
<i> - The platform is</i>
<i> coming, but when</i>

699
00:21:02,053 --> 00:21:03,219
You have to have
a composed dish,

700
00:21:03,304 --> 00:21:04,845
And you're a
perfectionist like me,

701
00:21:04,964 --> 00:21:06,430
I'm using every
second that I have

702
00:21:06,516 --> 00:21:09,642
To put the best product out
because that's my name on it.

703
00:21:09,727 --> 00:21:12,186
- Guys!

704
00:21:12,230 --> 00:21:13,980
- You don't ever want
to be on greek time

705
00:21:14,065 --> 00:21:15,815
Because we're always late.

706
00:21:15,900 --> 00:21:17,233
Come on, guys.

707
00:21:17,318 --> 00:21:18,985
I was not on greek time
to that platform today.

708
00:21:19,070 --> 00:21:20,778
- Let's go.
Let's go.

709
00:21:20,863 --> 00:21:22,613
Von?
- Come on.

710
00:21:22,699 --> 00:21:23,739
Come on.

711
00:21:23,825 --> 00:21:26,325
Nice.

712
00:21:26,411 --> 00:21:27,910
- I get it on.

713
00:21:27,954 --> 00:21:29,787
<i> I spilled a little bit, but</i>
<i> we just pray for the best.</i>

714
00:21:29,872 --> 00:21:31,539
- Hey.
Don't forget that salad, ok?

715
00:21:31,582 --> 00:21:32,832
- Yep. Got it.

716
00:21:32,959 --> 00:21:34,375
- Platform is here.

717
00:21:34,460 --> 00:21:36,502
- Ah.

718
00:21:36,546 --> 00:21:37,670
- It's go time now.

719
00:21:37,705 --> 00:21:38,879
- Heard, chef.

720
00:21:38,965 --> 00:21:40,214
- Zach, the platform's here.

721
00:21:40,300 --> 00:21:42,341
Angela, platform is here.

722
00:21:42,385 --> 00:21:43,134
<i> - I'm a little stressed.</i>

723
00:21:43,219 --> 00:21:44,552
I need a little bit more time.

724
00:21:44,595 --> 00:21:45,511
Bam.

725
00:21:45,596 --> 00:21:47,138
- Let's go.

726
00:21:47,181 --> 00:21:48,764
- I have to just run to
the platform like a gazelle

727
00:21:48,850 --> 00:21:49,890
<i> And make that look</i>
<i> perfect too.</i>

728
00:21:49,976 --> 00:21:51,392
- Couple seconds left.

729
00:21:51,477 --> 00:21:52,393
- Agh.

730
00:21:52,478 --> 00:21:54,437
- Angela. Angela!

731
00:21:58,693 --> 00:22:00,401
- Angela. Angela!

732
00:22:00,445 --> 00:22:02,737
<i> [dramatic music]</i>

733
00:22:02,822 --> 00:22:04,405
- [bleep]

734
00:22:04,449 --> 00:22:05,364
- Did you get it?

735
00:22:05,450 --> 00:22:06,449
- Yep.

736
00:22:06,534 --> 00:22:07,825
[sighs]

737
00:22:07,910 --> 00:22:12,621
<i> ♪ ♪</i>

738
00:22:12,665 --> 00:22:13,748
- Wow.

739
00:22:13,833 --> 00:22:15,207
These dishes look beautiful.

740
00:22:15,251 --> 00:22:18,294
I feel like I'm cruising
through santorini.

741
00:22:18,338 --> 00:22:20,671
<i> ♪ ♪</i>

742
00:22:20,715 --> 00:22:22,673
Shall we start at the top?

743
00:22:22,759 --> 00:22:23,924
Richard blais,
what have you got?

744
00:22:23,968 --> 00:22:25,509
- All right.
Here we go, top kitchen.

745
00:22:25,595 --> 00:22:28,679
Grilled octopus with
goat cheese puree.

746
00:22:28,723 --> 00:22:32,350
<i> ♪ ♪</i>

747
00:22:32,393 --> 00:22:33,684
- Wow.

748
00:22:33,728 --> 00:22:36,062
I mean, there's not a more
quintessential ingredient

749
00:22:36,105 --> 00:22:38,856
Coming out of
greece than octopus.

750
00:22:38,900 --> 00:22:41,817
Unfortunately, there's a
fattiness and sort of richness

751
00:22:41,903 --> 00:22:43,277
That's lingering on my palate.

752
00:22:43,363 --> 00:22:45,279
I believe it's coming
from the goat cheese.

753
00:22:45,365 --> 00:22:48,783
For me, that is overpowering
the delicate sort

754
00:22:48,868 --> 00:22:51,243
Of lightness on this octopus.

755
00:22:51,287 --> 00:22:53,454
- This is my first kind
of negative criticism.

756
00:22:53,498 --> 00:22:56,040
<i> I'm just thinking now</i>
<i> octopus and cheese,</i>

757
00:22:56,125 --> 00:22:57,708
<i> Why the hell did I do that?</i>

758
00:22:57,794 --> 00:22:59,085
<i> I'm feeling super nervous.</i>

759
00:22:59,170 --> 00:23:02,046
Not sure what's going
to happen at this point.

760
00:23:02,131 --> 00:23:04,715
- This next dish
is a lamb's neck.

761
00:23:04,759 --> 00:23:06,175
- Uh, what happened?

762
00:23:06,219 --> 00:23:08,969
- This was literally thrown
up onto the platform.

763
00:23:09,055 --> 00:23:10,888
- Because it looks
like someone threw

764
00:23:10,932 --> 00:23:13,682
It up after a heavy night.

765
00:23:13,768 --> 00:23:15,142
- We have a lamb's
neck marinated.

766
00:23:15,228 --> 00:23:16,811
Then you have
this fresh tomato,

767
00:23:16,813 --> 00:23:18,020
Olive, and onion salad.

768
00:23:18,064 --> 00:23:20,481
- There's a lovely
vibrancy from this dish.

769
00:23:20,525 --> 00:23:22,191
It doesn't look the
most attractive,

770
00:23:22,235 --> 00:23:24,610
But I love the olives,
the red onions, and the

771
00:23:24,695 --> 00:23:25,653
Blistered, roasted tomatoes.

772
00:23:25,696 --> 00:23:26,695
Delicious.

773
00:23:26,781 --> 00:23:28,030
Lamb neck can be served pink.

774
00:23:28,157 --> 00:23:29,198
This one's a
little tough for me

775
00:23:29,242 --> 00:23:31,951
Because it's been
sliced too hot.

776
00:23:32,036 --> 00:23:32,993
- You guys are the
cream of the crop.

777
00:23:33,079 --> 00:23:36,539
When we say two
minutes, at that point,

778
00:23:36,624 --> 00:23:37,581
Cooking is done, right?

779
00:23:37,667 --> 00:23:38,999
You're just
composing your dish.

780
00:23:39,127 --> 00:23:42,753
You worked so hard to just
be thrown on that platform.

781
00:23:42,797 --> 00:23:44,880
- This is my first ugly plate,
you know what I mean?

782
00:23:44,924 --> 00:23:46,507
Some people have been
throwing the thing up there

783
00:23:46,592 --> 00:23:49,677
Like frisbees all
season, so you can't

784
00:23:49,762 --> 00:23:51,220
Fault me off one ugly plate.

785
00:23:51,347 --> 00:23:54,765
- Ok, this next dish is a
marinated grilled turkey thigh

786
00:23:54,851 --> 00:23:56,934
Souvlaki-- say that
three times fast--

787
00:23:56,978 --> 00:23:59,353
With fresh pita
bread, tzatziki,

788
00:23:59,397 --> 00:24:01,063
And a pepper and olive salad.

789
00:24:01,107 --> 00:24:03,232
Turkey not something
you jump to right

790
00:24:03,317 --> 00:24:05,484
Away when you're thinking
about greek food for sure.

791
00:24:05,528 --> 00:24:08,946
- Um, cook on the turkey is
beautiful, tzatziki vibrant.

792
00:24:09,031 --> 00:24:10,990
The pita bread is delicious.

793
00:24:11,075 --> 00:24:13,451
- The depth of
flavor is phenomenal.

794
00:24:13,494 --> 00:24:15,953
There's incredible
garlicky notes

795
00:24:15,997 --> 00:24:17,371
That are very, very pleasant.

796
00:24:17,415 --> 00:24:18,831
Great job.

797
00:24:18,916 --> 00:24:21,542
- The tzatziki and the turkey
is really, really perfect.

798
00:24:21,627 --> 00:24:22,877
The bread is nailed.

799
00:24:22,962 --> 00:24:25,212
Tasty, tasty, and
well-cooked turkey thighs.

800
00:24:25,298 --> 00:24:26,672
<i> - Oh my gosh.</i>

801
00:24:26,757 --> 00:24:30,009
It's like there's fireworks
going off inside my body.

802
00:24:30,928 --> 00:24:33,053
- Heading to the
middle, we have

803
00:24:33,139 --> 00:24:36,974
A mediterranean grilled
shrimp with a feta

804
00:24:37,059 --> 00:24:38,434
And cucumber salad.

805
00:24:38,478 --> 00:24:39,894
- Beautiful.

806
00:24:39,937 --> 00:24:41,312
Love the feta, the
olives, and the tomato.

807
00:24:41,355 --> 00:24:43,564
It's the perfect appetizer
at a greek wedding.

808
00:24:43,608 --> 00:24:45,107
- Yeah.

809
00:24:45,193 --> 00:24:46,942
I mean, I think the ingredients
scream greece for sure.

810
00:24:47,069 --> 00:24:49,320
But the shrimp are
a little mushy.

811
00:24:49,405 --> 00:24:53,282
- Next up, this is a
pan-roasted chicken breast

812
00:24:53,317 --> 00:24:55,784
Over a salad of fattoush.

813
00:24:55,870 --> 00:24:57,244
- Did the plate fall?

814
00:24:57,371 --> 00:25:00,414
- The chef literally threw
it onto the platform.

815
00:25:00,500 --> 00:25:02,166
- Hmm.

816
00:25:02,251 --> 00:25:03,334
The chicken's cooked
beautifully, really delicious.

817
00:25:03,377 --> 00:25:04,752
- Yeah.

818
00:25:04,795 --> 00:25:06,795
I mean, for me, to be
honest, it's a little clunky.

819
00:25:06,839 --> 00:25:08,047
The chicken itself,
well cooked,

820
00:25:08,132 --> 00:25:09,757
But maybe you could
have, you know,

821
00:25:09,842 --> 00:25:11,800
Manipulated it a bit more.

822
00:25:11,844 --> 00:25:13,177
- Interesting.

823
00:25:13,221 --> 00:25:15,346
The fattoush salad is
the perfect complement

824
00:25:15,389 --> 00:25:16,889
To the chicken breast.

825
00:25:16,974 --> 00:25:19,934
And I'm happy you guys actually
got to taste it because I was

826
00:25:20,019 --> 00:25:21,727
Very concerned that
this was not going

827
00:25:21,729 --> 00:25:22,978
To even make the platform.

828
00:25:23,064 --> 00:25:24,396
- Wow.

829
00:25:24,482 --> 00:25:27,608
- Next up, heading to the
coast of mykonos, we have

830
00:25:27,652 --> 00:25:29,485
Crispy deep-fried sardines.

831
00:25:29,570 --> 00:25:32,571
- I know that what
I put on the plate

832
00:25:32,657 --> 00:25:35,032
Is true to the greek heritage.

833
00:25:35,117 --> 00:25:36,534
<i> I want this</i>
<i> more than anything,</i>

834
00:25:36,619 --> 00:25:38,702
<i> And I hope it's enough.</i>

835
00:25:38,746 --> 00:25:40,663
- There's not a more
quintessential greek item

836
00:25:40,790 --> 00:25:42,039
Than the charred lemon.

837
00:25:42,124 --> 00:25:43,707
I love that this
chef grabbed sardines

838
00:25:43,793 --> 00:25:46,252
Because you got to fight
that strong flavor with maybe

839
00:25:46,337 --> 00:25:47,294
The sweetness of the tomato.

840
00:25:47,338 --> 00:25:49,213
- Yeah, this dish is vibrant--

841
00:25:49,257 --> 00:25:51,006
The eggplant, the tomatoes,
and the roasted lemon.

842
00:25:51,050 --> 00:25:52,216
The sardines
should be the hero,

843
00:25:52,301 --> 00:25:54,751
But they need to be
cooked more or grilled.

844
00:25:54,762 --> 00:25:58,681
But yeah, it's a great effort.

845
00:25:58,724 --> 00:26:01,809
Shall we move to the basement?

846
00:26:01,894 --> 00:26:04,103
I know these dishes look like
they come from the top floor,

847
00:26:04,188 --> 00:26:07,147
But they were granted
some amazing ingredients.

848
00:26:07,233 --> 00:26:09,149
- I don't understand how
you get the pork chop

849
00:26:09,235 --> 00:26:10,859
And the whole fish down there.
- Yeah.

850
00:26:10,987 --> 00:26:12,111
- Great ingredients.

851
00:26:12,154 --> 00:26:14,280
- Let's start off
with a sea bream

852
00:26:14,323 --> 00:26:16,657
All the way from santorini.

853
00:26:16,701 --> 00:26:20,452
- Really smart to keep
the fish whole like this.

854
00:26:20,538 --> 00:26:23,372
I mean, for me, the star
on this plate is the fish.

855
00:26:23,416 --> 00:26:26,709
Really challenging to cook
fish properly on the bone,

856
00:26:26,794 --> 00:26:28,085
And this is incredible.

857
00:26:28,129 --> 00:26:29,753
- And it's also
incredibly simple.

858
00:26:29,839 --> 00:26:31,130
It's hard to do
simple things well.

859
00:26:31,215 --> 00:26:33,090
It's a very classic
greek dish right there.

860
00:26:33,134 --> 00:26:38,345
- It just oozes mediterranean.

861
00:26:38,389 --> 00:26:41,015
So this pork chop was marinated
in a citrus marinade with

862
00:26:41,100 --> 00:26:44,476
Okra, potatoes, and peppers.

863
00:26:44,562 --> 00:26:50,691
<i> ♪ ♪</i>

864
00:26:50,776 --> 00:26:52,651
- Perfect.

865
00:26:52,695 --> 00:26:54,069
This dish is vibrant.

866
00:26:54,113 --> 00:26:55,946
The pork chop is
cooked beautifully.

867
00:26:55,990 --> 00:26:59,158
And that viscosity from
the okra is incredible.

868
00:26:59,201 --> 00:27:02,661
- For as beautiful as it
looks, I have to be honest,

869
00:27:02,788 --> 00:27:05,247
The flavor is also as good.

870
00:27:05,291 --> 00:27:06,832
- It looks like it just
stepped off the cover

871
00:27:06,876 --> 00:27:07,833
Of "bon appétit" magazine.

872
00:27:07,877 --> 00:27:09,543
Well done.

873
00:27:09,670 --> 00:27:13,797
- I applied to "bon appétit,"
and I got a big, fat rejection.

874
00:27:13,883 --> 00:27:17,926
So to just hear gordon ramsay
say that this dish belongs

875
00:27:17,970 --> 00:27:20,429
<i> On the cover of a magazine?</i>

876
00:27:20,473 --> 00:27:22,056
Ok!

877
00:27:22,183 --> 00:27:25,976
- The pig's ear, not
a great ingredient.

878
00:27:26,103 --> 00:27:28,729
So this is a crispy pig's
ear mediterranean salad.

879
00:27:28,814 --> 00:27:35,152
<i> ♪ ♪</i>

880
00:27:35,237 --> 00:27:40,949
- I got to say, the pig's ear
is crispy, and it's beautiful.

881
00:27:40,993 --> 00:27:42,451
- Not an easy thing to cook.

882
00:27:42,536 --> 00:27:44,078
What I really love
about this dish

883
00:27:44,163 --> 00:27:46,205
Is the simple salad that you
see in the mediterranean.

884
00:27:46,248 --> 00:27:47,289
Overall, I think it's
a pretty good dish.

885
00:27:47,375 --> 00:27:50,125
- A really good cook
on that pig's ear.

886
00:27:50,169 --> 00:27:51,210
Well done.

887
00:27:51,337 --> 00:27:53,587
- Do you hear what
I'm cooking right now?

888
00:27:53,631 --> 00:27:54,713
<i> I'm stoked.</i>

889
00:27:54,799 --> 00:27:55,923
<i> Top dish with pig ears?</i>

890
00:27:55,966 --> 00:27:57,591
We might be there.

891
00:27:57,626 --> 00:27:59,760
<i> ♪ ♪</i>

892
00:27:59,804 --> 00:28:01,053
- Ok.

893
00:28:01,097 --> 00:28:02,930
Right now, we need
a very serious moment.

894
00:28:03,015 --> 00:28:06,433
Top nine, it's a very
tough debate back there,

895
00:28:06,477 --> 00:28:07,434
Let me tell you.

896
00:28:07,520 --> 00:28:08,727
Excuse us, please.

897
00:28:08,813 --> 00:28:11,438
<i> ♪ ♪</i>

898
00:28:14,527 --> 00:28:15,776
- Um, right.

899
00:28:15,903 --> 00:28:18,487
Shall we start in
the bargain basement?

900
00:28:18,572 --> 00:28:20,989
- I don't understand how you
get a whole fish down there

901
00:28:21,033 --> 00:28:22,324
And how you get a
pork chop down there.

902
00:28:22,368 --> 00:28:24,368
- The sea bream, he
cooked it beautifully.

903
00:28:24,453 --> 00:28:25,619
And you know what?

904
00:28:25,663 --> 00:28:26,995
He didn't just stick it
in the deep fat fryer.

905
00:28:27,081 --> 00:28:28,372
You don't do that in greece.

906
00:28:28,416 --> 00:28:29,456
- Totally.

907
00:28:29,542 --> 00:28:30,999
- Then the pork chop.

908
00:28:31,085 --> 00:28:32,835
- The gordon hype train
has some merit to it.

909
00:28:32,920 --> 00:28:33,877
- Hype train?
- Listen.

910
00:28:33,921 --> 00:28:35,713
I do love the fish.

911
00:28:35,798 --> 00:28:37,506
The pork chop is stunning.

912
00:28:37,550 --> 00:28:40,968
The pig ears, maybe
not the pig ears.

913
00:28:41,053 --> 00:28:41,802
Come on.

914
00:28:41,887 --> 00:28:42,886
Not-- not--

915
00:28:42,972 --> 00:28:44,096
- Hold on now.

916
00:28:44,140 --> 00:28:46,348
- If I had pig ears,
bro, I wouldn't have

917
00:28:46,392 --> 00:28:47,933
Been able to do what you did.

918
00:28:47,977 --> 00:28:49,476
- And we did that
[bleep] in the basement.

919
00:28:49,562 --> 00:28:51,812
- I did love the chicken
from middle floor

920
00:28:51,856 --> 00:28:53,188
With the fattoush.
- It's ugly.

921
00:28:53,274 --> 00:28:54,064
I'm sorry.

922
00:28:54,108 --> 00:28:55,649
- The chicken was delicious.

923
00:28:55,735 --> 00:28:57,109
- It looks like it
fell off the truck.

924
00:28:57,194 --> 00:28:59,194
It looked like it fell
off the euro truck.

925
00:28:59,238 --> 00:29:00,529
- Because the chef actually
threw it onto the platform.

926
00:29:00,656 --> 00:29:02,072
- I had a chef who threw
something onto the platform

927
00:29:02,116 --> 00:29:03,031
Too, and it looks
better than that.

928
00:29:03,033 --> 00:29:04,700
- What?
The lamb neck?

929
00:29:04,744 --> 00:29:05,826
It did not look
better than that.

930
00:29:05,870 --> 00:29:07,453
- It absolutely looked
better than that.

931
00:29:07,496 --> 00:29:08,537
- What?

932
00:29:08,622 --> 00:29:09,705
- I thought it was
missing ingredients.

933
00:29:09,790 --> 00:29:11,123
It looked half done to me.

934
00:29:11,208 --> 00:29:12,082
- Chicken was cooked
way better than lamb.

935
00:29:12,126 --> 00:29:13,292
- Onions, tomatoes, olives.

936
00:29:13,377 --> 00:29:16,211
- That was not a next
level chef dish for me.

937
00:29:16,255 --> 00:29:18,505
- What are they're
fighting about?

938
00:29:18,591 --> 00:29:21,842
This is stressful.

939
00:29:21,886 --> 00:29:24,678
- Those sardines, I would have
preferred to see them grilled.

940
00:29:24,764 --> 00:29:26,680
Deep fried sardines, sorry.

941
00:29:26,766 --> 00:29:27,848
- I agree with you on this one.

942
00:29:27,933 --> 00:29:30,976
- But there was
other better flavors

943
00:29:31,020 --> 00:29:32,936
On the plate than sardines.

944
00:29:32,980 --> 00:29:34,354
The octopus with
the goat cheese.

945
00:29:34,440 --> 00:29:35,439
What happened there?

946
00:29:35,483 --> 00:29:37,024
- This is my best
chef over there,

947
00:29:37,109 --> 00:29:38,484
So I'm letting him
ride a little bit more.

948
00:29:38,611 --> 00:29:40,194
- But you have to
put the reins on him.

949
00:29:40,279 --> 00:29:41,820
- They disliked
the goat cheese.

950
00:29:41,906 --> 00:29:42,946
- I'm, like, that's
the first time

951
00:29:43,032 --> 00:29:44,948
I put an ugly plate up there.

952
00:29:44,992 --> 00:29:48,827
- Best dish of the day, it's
got to be between the pork

953
00:29:48,871 --> 00:29:51,205
And the fattoush, no?

954
00:29:51,290 --> 00:29:52,289
- The fattoush?

955
00:29:52,374 --> 00:29:53,707
- Oh, it tasted
good, the fattoush.

956
00:29:53,793 --> 00:29:54,666
- We're talking best dish?

957
00:29:54,710 --> 00:29:55,667
- Yes.

958
00:29:55,711 --> 00:29:56,752
- Best dish?

959
00:29:56,796 --> 00:29:57,795
- To be clear.

960
00:29:57,880 --> 00:29:59,588
Come on.
- Best dish?

961
00:29:59,632 --> 00:30:00,714
- Come on.

962
00:30:00,758 --> 00:30:02,049
- You think it's on your floor.

963
00:30:02,134 --> 00:30:03,383
- I think to me, the best
dish is-- hear me out.

964
00:30:03,427 --> 00:30:05,469
- I'm listening.
- I'm listening.

965
00:30:05,554 --> 00:30:08,639
- The marinated turkey thighs
and the beautiful, soft

966
00:30:08,682 --> 00:30:09,640
Pita bread.

967
00:30:09,683 --> 00:30:11,225
- Interesting.

968
00:30:11,268 --> 00:30:15,354
- So turkey, chicken fattoush,
and pork, best dishes.

969
00:30:15,439 --> 00:30:16,230
- I'd say so.

970
00:30:16,315 --> 00:30:17,481
- Great.

971
00:30:17,691 --> 00:30:19,942
- Which dish do you picture
coming out of greece?

972
00:30:19,985 --> 00:30:21,527
Ah.
- Hmm.

973
00:30:21,612 --> 00:30:22,820
That's a good argument.

974
00:30:22,863 --> 00:30:23,821
- You know what I mean?

975
00:30:23,864 --> 00:30:25,572
- That's a good argument.

976
00:30:25,658 --> 00:30:26,824
- Let's go.
Come on.

977
00:30:26,867 --> 00:30:27,950
You got this.

978
00:30:27,993 --> 00:30:28,951
- Here we go.
- It's time.

979
00:30:28,994 --> 00:30:31,411
- All right. Let's go.

980
00:30:31,497 --> 00:30:33,080
- Ok.

981
00:30:33,123 --> 00:30:36,083
- Ok, these conversations
are getting more

982
00:30:36,168 --> 00:30:39,628
Difficult each and every time.

983
00:30:39,713 --> 00:30:43,966
Now, only one of these
dishes we could agree that

984
00:30:44,051 --> 00:30:47,970
Stood out above the rest.

985
00:30:48,097 --> 00:30:53,892
The top dish today is--

986
00:30:54,019 --> 00:30:58,313
<i> ♪ ♪</i>

987
00:31:02,194 --> 00:31:07,906
- The top dish today is--

988
00:31:07,992 --> 00:31:11,118
<i> [dramatic music]</i>

989
00:31:11,203 --> 00:31:14,037
Gabi's pork chop.

990
00:31:14,081 --> 00:31:15,706
[cheering]

991
00:31:15,791 --> 00:31:18,250
- Let's go, dude!

992
00:31:18,335 --> 00:31:21,211
- Gabi, it was
cooked to perfection.

993
00:31:21,255 --> 00:31:22,421
Magazine-cover food.

994
00:31:22,506 --> 00:31:24,506
- I was rejected from
a job at "bon appétit,"

995
00:31:24,592 --> 00:31:26,925
So hearing that, it
was like, just, wow.

996
00:31:26,969 --> 00:31:29,511
- What would you say to
"bon appétit" right now?

997
00:31:29,597 --> 00:31:31,179
- I'd say, "bon app," hey.

998
00:31:31,265 --> 00:31:33,724
You could have had this,
but not anymore.

999
00:31:33,809 --> 00:31:34,766
[laughs]

1000
00:31:34,894 --> 00:31:36,018
- Well done.

1001
00:31:36,103 --> 00:31:37,686
Next time around,
team ramsey will

1002
00:31:37,771 --> 00:31:40,480
Be in that top-level kitchen.

1003
00:31:40,524 --> 00:31:42,482
Head to the lounge.
Well done, gabi.

1004
00:31:42,526 --> 00:31:44,151
- Legend.

1005
00:31:44,194 --> 00:31:45,861
<i> - Team ramsay is definitely</i>
<i> a force to be reckoned with.</i>

1006
00:31:45,946 --> 00:31:47,779
Right now, we're the top dogs.

1007
00:31:47,865 --> 00:31:51,450
[cheering]

1008
00:31:51,577 --> 00:31:52,701
<i> ♪ ♪</i>

1009
00:31:52,745 --> 00:31:53,952
- Each of you now
have to nominate

1010
00:31:54,038 --> 00:31:59,207
One individual to head
into a tough elimination.

1011
00:31:59,251 --> 00:32:02,336
All right, richard,
I'm going to start with you.

1012
00:32:02,379 --> 00:32:06,924
- Angela, it just didn't
quite work out today.

1013
00:32:06,967 --> 00:32:10,260
Zach, the goat cheese
dominated that dish.

1014
00:32:10,346 --> 00:32:14,056
It's a pretty big error at
this stage in the competition.

1015
00:32:14,141 --> 00:32:18,644
Zach, you do have that
pin on your chest.

1016
00:32:18,729 --> 00:32:22,940
<i> ♪ ♪</i>

1017
00:32:22,983 --> 00:32:24,066
But it's angela that
I'm going to put

1018
00:32:24,068 --> 00:32:25,651
Into the elimination today.

1019
00:32:25,694 --> 00:32:27,235
- Absolutely.

1020
00:32:27,312 --> 00:32:28,695
<i> It's my second time</i>
<i> going into elimination.</i>

1021
00:32:28,781 --> 00:32:31,239
I am going to bring it like
I brought it last time.

1022
00:32:31,283 --> 00:32:32,824
- Oh.

1023
00:32:32,868 --> 00:32:33,992
Honestly, I don't
want to put anyone

1024
00:32:34,078 --> 00:32:36,578
Up in that elimination cook.

1025
00:32:36,622 --> 00:32:38,872
<i> ♪ ♪</i>

1026
00:32:38,916 --> 00:32:41,917
Christina, you
were in your head.

1027
00:32:41,961 --> 00:32:43,961
I want you out of
your head, girl.

1028
00:32:44,046 --> 00:32:45,671
Get your ass back
to team arrington.

1029
00:32:45,756 --> 00:32:47,297
- I got you.

1030
00:32:47,383 --> 00:32:49,508
<i> I'm going into elimination,</i>
<i> and I'm coming out.</i>

1031
00:32:49,593 --> 00:32:51,134
End of story.

1032
00:32:51,220 --> 00:32:54,179
- Christina, angela,
you've got one last chance

1033
00:32:54,264 --> 00:32:55,639
To prove yourselves.

1034
00:32:55,683 --> 00:32:57,891
Both of you'll be
working with a protein

1035
00:32:57,977 --> 00:33:00,435
Synonymous with
the greek cuisine,

1036
00:33:00,521 --> 00:33:02,854
A perfect rack of lamb.

1037
00:33:02,982 --> 00:33:04,356
- I've been waiting
for the rack of lamb.

1038
00:33:04,441 --> 00:33:08,694
- Now, you both got 25 minutes
to cook that rack of lamb

1039
00:33:08,779 --> 00:33:10,028
However you're doing it.

1040
00:33:10,072 --> 00:33:11,947
But it needs to be
cooked perfectly.

1041
00:33:12,032 --> 00:33:13,198
Right.

1042
00:33:13,283 --> 00:33:14,950
Head to the elevator.
I'll see you shortly.

1043
00:33:15,035 --> 00:33:16,660
- Let's go, christina.

1044
00:33:16,704 --> 00:33:17,786
- Angela, get it in the oven.

1045
00:33:17,830 --> 00:33:19,079
Get it cooking fast.
Three go up--

1046
00:33:19,123 --> 00:33:21,373
- Flavor, girl.
- --Three come back.

1047
00:33:21,458 --> 00:33:22,708
- Wow.

1048
00:33:22,793 --> 00:33:24,835
- It's going to
be a fight, man.

1049
00:33:24,920 --> 00:33:26,586
- All right, girl.

1050
00:33:26,630 --> 00:33:27,713
You got this.
Let's go.

1051
00:33:27,798 --> 00:33:28,880
- I'm excited.
- Let's go.

1052
00:33:28,966 --> 00:33:30,298
- I'm coming in this ready.

1053
00:33:30,342 --> 00:33:32,968
There's a history of
some pushing and shoving

1054
00:33:33,053 --> 00:33:34,761
Running to that platform.

1055
00:33:34,805 --> 00:33:36,680
I will get dirty if I have to.

1056
00:33:36,765 --> 00:33:38,098
<i> ♪ ♪</i>

1057
00:33:38,183 --> 00:33:40,058
- This is not going
to be kiss of death

1058
00:33:40,144 --> 00:33:41,977
Or bad juju like everybody
thinks in the top kitchen.

1059
00:33:42,062 --> 00:33:44,521
I'm breaking the curse, so
christina is going home.

1060
00:33:44,606 --> 00:33:46,523
<i> ♪ ♪</i>

1061
00:33:46,567 --> 00:33:47,941
- Ladies, come over.

1062
00:33:47,985 --> 00:33:49,192
Come over, come over.

1063
00:33:49,236 --> 00:33:50,652
- She looks so composed.

1064
00:33:50,696 --> 00:33:51,945
- Ooh.
- Yeah.

1065
00:33:52,031 --> 00:33:53,613
- Last time, angela, she
looked just like that

1066
00:33:53,699 --> 00:33:54,614
Throughout her whole cook.

1067
00:33:54,700 --> 00:33:55,949
- Yep.

1068
00:33:55,993 --> 00:33:57,576
- Racks of lamb it's
the rolls-royce cut, ok?

1069
00:33:57,619 --> 00:33:59,828
It all depends on
that first initial sit

1070
00:33:59,872 --> 00:34:02,247
And getting it in the oven
so you've got time to rest.

1071
00:34:02,332 --> 00:34:04,041
The very best of luck
to both of you, yes?

1072
00:34:04,126 --> 00:34:05,834
- Thank you.
- Both of you line up.

1073
00:34:05,919 --> 00:34:07,335
Let's go, ladies.
- You got this.

1074
00:34:07,421 --> 00:34:09,004
Let's go!

1075
00:34:09,048 --> 00:34:10,839
- Platform's coming.

1076
00:34:10,966 --> 00:34:12,799
I feel like I'm
watching the super bowl.

1077
00:34:12,843 --> 00:34:14,217
<i> The stakes are high.</i>

1078
00:34:14,261 --> 00:34:17,721
If you lose this challenge,
you are going home.

1079
00:34:17,848 --> 00:34:21,516
- Your 25 minutes

1080
00:34:21,560 --> 00:34:23,769
Starts now!

1081
00:34:23,854 --> 00:34:25,228
Let's go.

1082
00:34:25,272 --> 00:34:27,022
Good luck, ladies.

1083
00:34:27,066 --> 00:34:28,482
- Oh, push!

1084
00:34:28,567 --> 00:34:29,691
- There we go.

1085
00:34:29,735 --> 00:34:31,234
Rack of lamb, well done.

1086
00:34:31,361 --> 00:34:33,361
- Even though we both
had a rack of lamb,

1087
00:34:33,447 --> 00:34:35,947
<i> The rest of the ingredients</i>
<i> are really the most important.</i>

1088
00:34:36,033 --> 00:34:37,824
That's what more so was
going through my mind.

1089
00:34:37,868 --> 00:34:41,078
- 25 minutes to get yourself
out of this elimination.

1090
00:34:41,121 --> 00:34:42,079
- Let's go.

1091
00:34:42,164 --> 00:34:43,246
There you go.

1092
00:34:43,332 --> 00:34:45,832
- Christina pan's
smoking, fat side down.

1093
00:34:45,918 --> 00:34:47,417
- Yep, always.
- There you go.

1094
00:34:47,461 --> 00:34:49,961
- And let the pan do the work.
- Yeah, absolutely.

1095
00:34:50,089 --> 00:34:50,796
- Good.
Tell me about the dish.

1096
00:34:50,881 --> 00:34:52,005
Where are you going?

1097
00:34:52,091 --> 00:34:53,799
- I'm doing a classic
seared lamb chop.

1098
00:34:53,842 --> 00:34:56,468
I'm going to make a pasta
with lots of lemon, garlic.

1099
00:34:56,553 --> 00:34:58,136
I want to do some
pureed carrots--

1100
00:34:58,180 --> 00:34:59,096
- Nice.

1101
00:34:59,181 --> 00:35:00,180
- --And seared
trumpet mushrooms.

1102
00:35:00,224 --> 00:35:01,098
- Love that.

1103
00:35:01,183 --> 00:35:02,724
Love that, love
that, love that.

1104
00:35:02,810 --> 00:35:04,351
Good.

1105
00:35:04,394 --> 00:35:06,436
Right, angela, cooking
that meat on the bone

1106
00:35:06,480 --> 00:35:07,813
Is where the money is, right?

1107
00:35:07,898 --> 00:35:09,189
- It's where all the money is.

1108
00:35:09,233 --> 00:35:11,024
I'm just going to take
some of my fat off.

1109
00:35:11,068 --> 00:35:11,900
- Oh, she's taking
that whole piece off.

1110
00:35:11,944 --> 00:35:13,360
- The whole fat cap off?

1111
00:35:13,445 --> 00:35:14,820
- I mean, it's going to make
it cooked through quicker.

1112
00:35:14,905 --> 00:35:15,946
- Tell me about the dish.

1113
00:35:15,989 --> 00:35:17,114
What are you thinking of doing?

1114
00:35:17,241 --> 00:35:18,448
- I'm going to do
a balsamic glaze.

1115
00:35:18,534 --> 00:35:19,741
- Right.

1116
00:35:19,827 --> 00:35:20,742
I'm going to do
spiced potatoes.

1117
00:35:20,786 --> 00:35:21,952
- Ok, good.

1118
00:35:22,037 --> 00:35:23,787
Speed up that process, yes?

1119
00:35:23,831 --> 00:35:25,455
Let's get this
lamb in the oven.

1120
00:35:25,499 --> 00:35:28,625
- I cut majority of the fat off
because sometimes it doesn't

1121
00:35:28,710 --> 00:35:30,877
<i> Crisp, so I wasn't</i>
<i> going to take that risk</i>

1122
00:35:30,921 --> 00:35:32,671
To have a thick fat like that.

1123
00:35:32,714 --> 00:35:35,674
<i> ♪ ♪</i>

1124
00:35:35,717 --> 00:35:37,217
- Good.
Lamb in the oven?

1125
00:35:37,219 --> 00:35:38,176
- Yep. Ok, well done.

1126
00:35:38,262 --> 00:35:40,345
Now, that was
a shock for richard

1127
00:35:40,430 --> 00:35:42,597
And I when nyesha said, look,
girl, you're in your head.

1128
00:35:42,641 --> 00:35:44,099
- It's all good.

1129
00:35:44,101 --> 00:35:45,016
- But from a woman
that handles so much

1130
00:35:45,060 --> 00:35:46,268
Pressure on a daily basis.

1131
00:35:46,353 --> 00:35:49,062
- I handle pressure
from stuff on the outside

1132
00:35:49,106 --> 00:35:52,065
With my daughter,
my being an icu nurse,

1133
00:35:52,151 --> 00:35:54,234
But I tend to be the
hardest critic of myself.

1134
00:35:54,361 --> 00:35:55,944
- So let's get rid
of that self-doubt.

1135
00:35:56,029 --> 00:35:57,654
Listen to your mentor.
- Yeah.

1136
00:35:57,698 --> 00:35:58,947
- Ok?

1137
00:35:58,991 --> 00:35:59,948
And believe in yourself, ok?
- I do.

1138
00:36:00,033 --> 00:36:02,701
I do.
- Five minutes gone.

1139
00:36:02,744 --> 00:36:03,952
Right.
What's in the reduction?

1140
00:36:04,037 --> 00:36:04,995
What have you got in there?

1141
00:36:05,122 --> 00:36:06,580
- Balsamic and
red wine vinegar.

1142
00:36:06,665 --> 00:36:07,998
- Good.
I love that.

1143
00:36:08,083 --> 00:36:09,457
And then in terms
of the garnish.

1144
00:36:09,501 --> 00:36:11,418
- I'm just going to do a
fresh roasted tomato salad.

1145
00:36:11,461 --> 00:36:12,669
- Really?

1146
00:36:12,796 --> 00:36:13,920
- I want to actually grill
those really quickly,

1147
00:36:13,964 --> 00:36:15,005
Get a nice char on them.

1148
00:36:15,048 --> 00:36:16,214
- And sort of
blister them as well?

1149
00:36:16,300 --> 00:36:18,341
- Then I'm going to do
some fresh red onion.

1150
00:36:18,385 --> 00:36:20,218
I just want to keep it nice
and something simple and fresh.

1151
00:36:20,262 --> 00:36:21,136
- So you've got a
really nice cut of lamb,

1152
00:36:21,180 --> 00:36:22,345
The rolls-royce of lamb.

1153
00:36:22,431 --> 00:36:24,306
So if you're going to
make a salad with that,

1154
00:36:24,349 --> 00:36:25,515
It needs to be a salad
of absolute vibrancy.

1155
00:36:25,601 --> 00:36:27,017
- Heard, chef.

1156
00:36:27,060 --> 00:36:28,977
- Tomato and lamb,
to me, isn't--

1157
00:36:28,979 --> 00:36:30,562
- Nah, it don't sound right.

1158
00:36:30,647 --> 00:36:34,733
- I'm not that into it.

1159
00:36:34,818 --> 00:36:36,401
- Oh, there you go.

1160
00:36:36,486 --> 00:36:37,444
Let's go.

1161
00:36:37,529 --> 00:36:38,445
- 10 minutes gone.

1162
00:36:38,530 --> 00:36:39,529
15 minutes to go, right?

1163
00:36:39,573 --> 00:36:41,239
- You got 15 minutes.

1164
00:36:41,283 --> 00:36:43,283
This is your [bleep]
world right now.

1165
00:36:43,368 --> 00:36:44,576
- You've got mint in there?

1166
00:36:44,661 --> 00:36:46,786
- Yeah.
- Ok.

1167
00:36:46,872 --> 00:36:48,079
Are those mushrooms, christina?
- Yeah.

1168
00:36:48,123 --> 00:36:49,789
- You should put a
little bit of lamb fat,

1169
00:36:49,875 --> 00:36:51,291
If you have some,
on there to add--

1170
00:36:51,335 --> 00:36:53,126
Layer that flavor, right?

1171
00:36:53,212 --> 00:36:55,128
- Love that idea.

1172
00:36:55,214 --> 00:36:57,547
Right, is the dish starting
to come together in your mind

1173
00:36:57,633 --> 00:36:58,673
Now?
- Yes.

1174
00:36:58,800 --> 00:36:59,674
- Taters are
boiling, that's good.

1175
00:36:59,718 --> 00:37:00,675
Reduction is done.

1176
00:37:00,802 --> 00:37:02,135
Nice little blistered tomato.

1177
00:37:02,221 --> 00:37:03,929
Some tomatoes on the vine
there working as well.

1178
00:37:03,972 --> 00:37:06,223
- Let's go, girls.

1179
00:37:06,266 --> 00:37:07,182
- Ooh.

1180
00:37:07,226 --> 00:37:08,516
- Angela, what are--

1181
00:37:08,602 --> 00:37:11,269
[stammering] it's
got to come together.

1182
00:37:11,396 --> 00:37:15,315
- Christina's dish is sounding
like it makes more sense.

1183
00:37:15,400 --> 00:37:16,691
- [sighs]

1184
00:37:16,777 --> 00:37:18,818
- 10 minutes remaining.

1185
00:37:18,862 --> 00:37:20,070
- Lamb's ok?
- Yeah.

1186
00:37:20,197 --> 00:37:21,363
I'm going to check it.
I'm going to check it.

1187
00:37:21,448 --> 00:37:22,489
- Feeling organized and good?

1188
00:37:22,574 --> 00:37:23,740
- Yep.
- That's good.

1189
00:37:23,825 --> 00:37:24,950
Let's take that.

1190
00:37:25,077 --> 00:37:26,534
Put it on here.
What do you think?

1191
00:37:26,620 --> 00:37:27,869
- I need to rest.
- Yeah, that's right.

1192
00:37:27,955 --> 00:37:29,412
It's cooked
beautifully, by the way.

1193
00:37:29,498 --> 00:37:30,413
- Thank you.

1194
00:37:30,499 --> 00:37:32,582
- Yeah, girl.

1195
00:37:32,626 --> 00:37:33,625
- Let's get that lamb out.

1196
00:37:33,710 --> 00:37:36,670
Am I gonna test now?

1197
00:37:36,713 --> 00:37:38,546
You got a thicker-sized lamb.

1198
00:37:38,632 --> 00:37:40,257
So it's quite rare there still.

1199
00:37:40,342 --> 00:37:43,301
- Right now, I'm freaking
out that my lamb is not

1200
00:37:43,345 --> 00:37:44,803
Going to be cooked on time.

1201
00:37:44,846 --> 00:37:46,846
- But you can't
fast-track it, right?

1202
00:37:46,932 --> 00:37:48,181
Here we go.

1203
00:37:48,267 --> 00:37:49,391
- Mm.

1204
00:37:49,434 --> 00:37:50,475
- Oh my god.

1205
00:37:50,560 --> 00:37:52,686
- If it's not cooked,
I'm going home.

1206
00:37:52,729 --> 00:37:55,272
<i> ♪ ♪</i>

1207
00:37:58,652 --> 00:37:59,859
<i> [dramatic music]</i>

1208
00:37:59,945 --> 00:38:01,987
- Six minutes, guys.

1209
00:38:02,030 --> 00:38:03,947
- I'm having a blast, y'all.

1210
00:38:03,991 --> 00:38:04,906
- You got the chili.

1211
00:38:04,950 --> 00:38:06,574
You got mushrooms.

1212
00:38:06,660 --> 00:38:08,660
You got puree.

1213
00:38:08,704 --> 00:38:10,620
- Zip it on there.

1214
00:38:10,706 --> 00:38:11,746
- Let's go.
- Don't panic.

1215
00:38:11,832 --> 00:38:13,290
Relax.

1216
00:38:13,333 --> 00:38:16,001
- I need to wait until
the absolute last minute

1217
00:38:16,086 --> 00:38:18,169
<i> Before I cut this lamb.</i>

1218
00:38:18,213 --> 00:38:21,006
God forbid I slice it,
and it's raw.

1219
00:38:21,091 --> 00:38:22,382
- That's what you [bleep] got.

1220
00:38:22,467 --> 00:38:23,508
This is what you do.

1221
00:38:23,719 --> 00:38:26,636
- We are down to our
last two minutes, ladies.

1222
00:38:26,755 --> 00:38:28,388
Start plating.
- Plate!

1223
00:38:28,473 --> 00:38:29,931
- Start plating.

1224
00:38:29,975 --> 00:38:31,057
- Yeah, grab your plate, girl.

1225
00:38:31,143 --> 00:38:32,767
- Angela, compose yourself.

1226
00:38:32,853 --> 00:38:34,311
- You got this.
- Take your time.

1227
00:38:34,396 --> 00:38:35,895
Bring it home.

1228
00:38:35,939 --> 00:38:37,355
Get everything on
your plate first, ang.

1229
00:38:37,399 --> 00:38:40,150
We're down to 60 seconds to go.

1230
00:38:40,235 --> 00:38:42,861
- I have to cut it now
and get it onto the plate.

1231
00:38:42,946 --> 00:38:44,279
- There you go.

1232
00:38:44,364 --> 00:38:45,572
- Yeah!

1233
00:38:45,615 --> 00:38:47,532
Let's [bleep] go!

1234
00:38:47,617 --> 00:38:48,867
- All right.

1235
00:38:48,952 --> 00:38:53,997
- 10, 9, 8, 7, 6, 5,

1236
00:38:54,082 --> 00:38:58,501
4, 3, 2, 1, and stop.

1237
00:38:58,545 --> 00:38:59,753
- Yeah!
- Well done.

1238
00:38:59,838 --> 00:39:01,463
- Whoo!

1239
00:39:01,548 --> 00:39:03,798
<i> ♪ ♪</i>

1240
00:39:03,884 --> 00:39:07,260
Well, nyesha,
richard, welcome back.

1241
00:39:07,346 --> 00:39:08,386
Ok.

1242
00:39:08,472 --> 00:39:10,430
Two phenomenally
cooked racks of lamb.

1243
00:39:10,515 --> 00:39:13,975
Let's start with this rack of
lamb, beautifully marinated.

1244
00:39:14,061 --> 00:39:16,269
There's a grilled
blistered tomato

1245
00:39:16,355 --> 00:39:19,105
Salad with smashed potatoes
with a balsamic

1246
00:39:19,232 --> 00:39:21,191
Vinegar reduction.

1247
00:39:21,234 --> 00:39:24,194
- Lamb is cooked
absolutely beautifully.

1248
00:39:24,279 --> 00:39:26,154
Where I get a
little bit lost is

1249
00:39:26,239 --> 00:39:29,824
It kind of looks like there's
two concepts on one plate.

1250
00:39:29,868 --> 00:39:31,159
Other than that,
really beautiful.

1251
00:39:31,244 --> 00:39:33,244
- Yeah, I love the
wine vinegar sauce

1252
00:39:33,330 --> 00:39:34,788
With the gaminess of lamb.

1253
00:39:34,915 --> 00:39:36,790
With the tomatoes
and the onions,

1254
00:39:36,875 --> 00:39:38,833
You know, one half of the
dish is a little summery,

1255
00:39:38,877 --> 00:39:40,126
One half is a little wintry.

1256
00:39:40,170 --> 00:39:42,462
That's where it gets confusing.

1257
00:39:42,547 --> 00:39:44,672
- The fat on that
lamb is caramelized,

1258
00:39:44,758 --> 00:39:46,549
And it's just delicious.

1259
00:39:46,593 --> 00:39:47,842
Really good.

1260
00:39:47,928 --> 00:39:51,346
Second lamb dish served
with a carrot puree,

1261
00:39:51,390 --> 00:39:54,808
Green beans, pistachio
pesto, and chanterelles

1262
00:39:54,893 --> 00:39:56,843
That were sauteed.

1263
00:39:56,853 --> 00:39:59,813
<i> ♪ ♪</i>

1264
00:39:59,898 --> 00:40:01,940
- That mushroom
that's so beautifully

1265
00:40:02,025 --> 00:40:03,191
Caramelized with the
lamb fat, really smart.

1266
00:40:03,235 --> 00:40:05,402
Very herbaceous, the
pesto on the side.

1267
00:40:05,487 --> 00:40:08,905
If anything, I would say,
put more on the plate.

1268
00:40:09,032 --> 00:40:11,199
For me, the eye goes
to that carrot puree,

1269
00:40:11,243 --> 00:40:13,576
And it's almost like that's
the center of the focus.

1270
00:40:13,662 --> 00:40:15,245
- Mm.

1271
00:40:15,247 --> 00:40:17,872
The pesto is almost too acidic,
but it works because the lamb

1272
00:40:17,958 --> 00:40:19,165
Has the fat on it.

1273
00:40:19,209 --> 00:40:20,667
You know, we're
sticklers all for purees.

1274
00:40:20,794 --> 00:40:23,211
That's a proper puree.

1275
00:40:23,296 --> 00:40:25,547
- The lamb is
beautifully cooked.

1276
00:40:25,632 --> 00:40:26,798
Thank you.

1277
00:40:26,842 --> 00:40:28,633
Ok, moment of truth.

1278
00:40:28,677 --> 00:40:33,763
Nyesha, which lamb will
you be sending home?

1279
00:40:33,807 --> 00:40:40,061
- Um, so the dish that I
will be eliminating today

1280
00:40:40,105 --> 00:40:42,439
Is going to be--

1281
00:40:42,524 --> 00:40:46,317
<i> ♪ ♪</i>

1282
00:40:46,403 --> 00:40:51,531
The lamb with the feta
cheese and zucchini.

1283
00:40:51,575 --> 00:40:52,699
- Thank you.

1284
00:40:52,784 --> 00:40:54,242
Ok, richard.

1285
00:40:54,286 --> 00:40:57,412
- The dish that I'm
going to eliminate is--

1286
00:40:57,414 --> 00:41:01,082
<i> ♪ ♪</i>

1287
00:41:01,126 --> 00:41:05,795
The lamb with the feta salad.

1288
00:41:05,839 --> 00:41:07,046
- Damn.

1289
00:41:07,090 --> 00:41:10,216
Angela, I am so sorry.

1290
00:41:10,260 --> 00:41:12,927
Young lady, witnessing you
across those last 25 minutes,

1291
00:41:13,013 --> 00:41:14,262
That was phenomenal.

1292
00:41:14,347 --> 00:41:15,722
- Thank you.

1293
00:41:15,765 --> 00:41:16,931
- It sucks to lose you
right now, you know,

1294
00:41:16,975 --> 00:41:18,266
Because you were so talented.

1295
00:41:18,351 --> 00:41:20,810
- Please say goodbye
to your colleagues.

1296
00:41:20,854 --> 00:41:23,104
You will not be our
next level chef.

1297
00:41:23,190 --> 00:41:25,523
- The juju kitchen be
taking people down.

1298
00:41:25,567 --> 00:41:26,566
Mm.

1299
00:41:26,610 --> 00:41:27,984
- I'm so proud of you.

1300
00:41:28,069 --> 00:41:28,818
<i> - But I'm leaving</i>
<i> very proud of myself.</i>

1301
00:41:28,904 --> 00:41:30,195
- Take care.

1302
00:41:30,238 --> 00:41:31,362
- Good luck, angela.

1303
00:41:31,448 --> 00:41:32,614
- Good work.

1304
00:41:32,699 --> 00:41:34,908
<i> - My journey keeps evolving.</i>

1305
00:41:34,993 --> 00:41:36,951
<i> You have to keep going.</i>

1306
00:41:37,037 --> 00:41:39,037
You have one life
to live, so don't be

1307
00:41:39,122 --> 00:41:40,538
Afraid to try a new journey.

1308
00:41:40,582 --> 00:41:41,831
- Come here.

1309
00:41:41,875 --> 00:41:42,874
Get over here, you.

1310
00:41:42,959 --> 00:41:44,834
I am so proud of you.

1311
00:41:44,920 --> 00:41:46,211
You got through that.

1312
00:41:46,254 --> 00:41:48,004
And you better believe--
- I'm glad you [bleep]--

1313
00:41:48,089 --> 00:41:48,838
- --You're stronger.
- --Threw me in there.

1314
00:41:48,882 --> 00:41:50,006
To be honest.

1315
00:41:50,091 --> 00:41:51,174
- I knew you were
going to come back.

1316
00:41:51,218 --> 00:41:52,842
- I needed to just
[bleep] face it.

1317
00:41:52,928 --> 00:41:53,801
- You did it.
That's a beautiful plate.

1318
00:41:53,845 --> 00:41:55,261
- Good job, chef.

1319
00:41:55,347 --> 00:41:58,306
- Being thrown into that fire
where it's all or nothing,

1320
00:41:58,391 --> 00:42:01,559
I think I needed that
confidence boost.

1321
00:42:01,645 --> 00:42:03,353
And now it's on.

1322
00:42:03,396 --> 00:42:05,063
- Let me tell you something.

1323
00:42:05,106 --> 00:42:08,608
Right now, the
competition is wide open.

1324
00:42:08,652 --> 00:42:12,153
Nobody reaches
the top on their own.

1325
00:42:12,197 --> 00:42:17,033
Sometimes you need a little
help from your friends.

1326
00:42:17,118 --> 00:42:19,118
Good night.
- Oh.

1327
00:42:19,162 --> 00:42:20,870
- Great job.
- Oh, ho, ho.

1328
00:42:20,956 --> 00:42:22,539
- Thank you, chef.

1329
00:42:22,624 --> 00:42:23,748
Oh, I get to hug you.

1330
00:42:23,833 --> 00:42:26,084
My daughter's going
to be so happy.

1331
00:42:26,169 --> 00:42:27,710
- Well done, guys.
- Whoo!

1332
00:42:27,754 --> 00:42:29,128
- Whoo.

1333
00:42:29,214 --> 00:42:30,547
- My daughter gave me,
like, a checklist.

1334
00:42:30,632 --> 00:42:32,006
She's like, you have
to hug chef ramsay.

1335
00:42:32,092 --> 00:42:33,841
- Oh.
- Hell yeah, girl.

1336
00:42:33,885 --> 00:42:35,593
Nice cook.

1337
00:42:35,679 --> 00:42:37,804
<i> ♪ ♪</i>

1338
00:42:37,806 --> 00:42:39,681
<i> - Next time on</i>
<i> "next level chef"--</i>

1339
00:42:39,724 --> 00:42:41,015
- Go!

1340
00:42:41,101 --> 00:42:42,976
- For the first time
ever on "next level chef,"

1341
00:42:43,061 --> 00:42:45,603
You'll all be cooking in teams.

1342
00:42:45,647 --> 00:42:46,688
- Ah!

1343
00:42:46,731 --> 00:42:47,939
<i> - There's more</i>
<i> pressure as a team.</i>

1344
00:42:48,066 --> 00:42:50,567
You're only as strong
as your weakest teammate.

1345
00:42:50,652 --> 00:42:52,777
- Baby octopus and rabbit?

1346
00:42:52,862 --> 00:42:54,153
It's a surf and turf
of nightmares.

1347
00:42:54,239 --> 00:42:56,239
- If one of you fails,
we all fail.

1348
00:42:56,241 --> 00:42:59,117
- The one weak link in
team ramsey is jordan.

1349
00:42:59,160 --> 00:43:00,910
Don't [bleep] around
and fall behind.

1350
00:43:00,996 --> 00:43:02,203
Get going now, ok?

1351
00:43:02,289 --> 00:43:06,916
- Remove me from
this kitchen, please.

1352
00:43:06,960 --> 00:43:10,295
<i> ♪ ♪</i>