1
00:00:01,836 --> 00:00:02,710
- Previously on
"next level chef"...
2
00:00:02,795 --> 00:00:04,169
- All right.
3
00:00:04,213 --> 00:00:05,963
- Now that we're on top,
can we stay there?
4
00:00:06,007 --> 00:00:07,381
Angela, platform is here.
5
00:00:07,466 --> 00:00:08,924
- Let's go, angela.
6
00:00:09,010 --> 00:00:11,010
- Go.
- Good luck, ladies.
7
00:00:11,095 --> 00:00:13,554
- I'm going into elimination,
and I'm coming out.
8
00:00:13,597 --> 00:00:15,014
End of story.
9
00:00:15,099 --> 00:00:17,975
- The dish that I'm going
to eliminate is angela.
10
00:00:18,060 --> 00:00:19,685
- ♪ I'm going down fighting ♪
11
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- Now it's on.
12
00:00:21,856 --> 00:00:22,813
- And tonight...
13
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- For the first time ever,
14
00:00:23,941 --> 00:00:26,525
You'll all be cooking in teams.
15
00:00:26,569 --> 00:00:28,193
- Ah!
- Whoo.
16
00:00:28,237 --> 00:00:31,488
- The one weak link in
team ramsey is jordan.
17
00:00:31,532 --> 00:00:33,240
Don't [bleep] around
and fall behind.
18
00:00:33,284 --> 00:00:34,616
Get going now, ok?
19
00:00:34,702 --> 00:00:38,537
- What I need today is not
three individual chefs.
20
00:00:38,581 --> 00:00:39,705
I need one team.
21
00:00:39,749 --> 00:00:41,707
If one of you fails,
we all fail.
22
00:00:41,792 --> 00:00:43,917
- There's no I in team,
but there's a me.
23
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- ♪ I'm going down fighting ♪
24
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[knives shinging]
25
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[dramatic rock music]
26
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[elevator dings]
27
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♪ ♪
28
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[timer ringing]
29
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♪ ♪
30
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- Good morning.
31
00:01:02,271 --> 00:01:03,854
- Welcome back, guys.
Line up.
32
00:01:03,939 --> 00:01:05,439
- Good morning.
- Let's go, baby.
33
00:01:05,483 --> 00:01:07,441
- There's a lot less of us.
This room is big.
34
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It's starting to
feel like, you know,
35
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The finals are in
sight right now.
36
00:01:11,864 --> 00:01:13,197
- Yeah, come on.
37
00:01:13,240 --> 00:01:14,364
- Wow, feeling good?
38
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- Yes, chef.
39
00:01:15,826 --> 00:01:17,859
- Team ramsey,
thanks to gabi,
40
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We are back in our
natural environment,
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Which I call home sweet home.
42
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The top level kitchen.
43
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- Yes, chef.
44
00:01:23,834 --> 00:01:25,084
I'm excited to get to the top.
45
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It's a stigma that the top
kitchen has been cursed,
46
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And I'm ready to
break it today.
47
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So I'm ready for the challenge.
48
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- Ok, team blais,
we're down to two, right?
49
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And we're back in the
basement today, right?
50
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- Yes, chef.
51
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- Listen, we have our
work cut out for us.
52
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But you know what they say.
53
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When the going gets tough--
54
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- The tough gets going.
55
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- We cook our asses off,
that's what the saying is.
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[laughter]
- that's true.
57
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- All right, team arrington,
for the third time in a row,
58
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We're in that middle level.
59
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- It's time to take it
to a new level today.
60
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We need that top kitchen.
61
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- I love that.
62
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Chef von, how are you feeling?
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- I'm ready to cook.
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I'm just ready for this
team [bleep] to be over
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Because I'm just tired of doing
great work and getting
66
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The [bleep] end of the stick.
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- Person that I'm
going to choose
68
00:02:08,796 --> 00:02:10,587
To go in to the
elimination cook,
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It's going to be chef mada.
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Christina.
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Christina.
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- My favorite saying--
there's no I in team,
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But there's a me.
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As long as my dish is good,
that's all that matters to me.
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- All of you, I need you
to listen very carefully.
76
00:02:26,939 --> 00:02:28,981
Whether you're working
behind the line
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In an amazing restaurant,
or preparing
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A large catering order,
or even serving a beautiful
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Holiday dinner for the whole
extended family at home,
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We all work better
with an extra pair
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Of hands in the kitchen.
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- Mm.
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00:02:42,955 --> 00:02:45,622
- That is what today's
challenge is all about.
84
00:02:45,708 --> 00:02:48,709
For the first time ever
on "next level chef,"
85
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You'll all be cooking in teams.
86
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- What?
87
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Oh, my god.
88
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No.
89
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- Ah!
- Wow.
90
00:02:58,220 --> 00:03:01,388
- Gabi and izahya,
both monster chefs,
91
00:03:01,432 --> 00:03:05,517
I think whatever we do together
is going to be elite.
92
00:03:05,561 --> 00:03:06,852
- Here's the good news.
93
00:03:06,937 --> 00:03:08,979
Each team will have
30 minutes to create
94
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A beautiful three-course meal.
95
00:03:11,025 --> 00:03:13,317
- Wow.
- Wow.
96
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- One appetizer,
one entrée, and one dessert.
97
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- Oh, my god.
98
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30 minutes to make
a three-course meal?
99
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That is not a lot of time,
100
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And we have one less chef
than everybody else.
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Please pray for us.
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- Each member of
your team is going
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To be responsible for
one of those courses.
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These dishes must work
together cohesively.
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That's the most
important thing.
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Understood?
- Yes, chef.
107
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- Team blais, because
there's only two of you,
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You get to drop a course.
109
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- Wow.
Ok.
110
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- No, you don't.
I'm only joking.
111
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[laughter]
- "next level chef," baby.
112
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- That is not fair.
113
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- Ok, team blais, I'll see you
in the basement very soon.
114
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Let's go, team blais.
- Good luck guys.
115
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[dramatic music]
116
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[hydraulics whirring]
117
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- Three courses.
- Wow.
118
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30 minutes?
119
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I'm thinking simplistic
stuff like dessert.
120
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Let's make a nice olive oil
cake, you know what I mean?
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- The struggle
with this challenge
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Is that it has to be cohesive.
123
00:04:19,176 --> 00:04:21,593
So I'm happy to go
with zach's idea.
124
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I'm just excited to kind
of play sous chef today.
125
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I'm going to work my booty off,
and we're going to pull
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This three-course meal off.
127
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Yeah, what's your--
do you have your recipe
128
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For the olive oil cake?
129
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Is that something that
I can memorize quickly?
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- 1 cup of olive oil.
- One--ok. Two eggs?
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- Three.
132
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- Two cups flour, equal parts,
1 teaspoon baking powder.
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I'm taking charge
on the dessert.
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Zach is going to work on
our appetizer and entrée.
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Salt and a little bit of milk.
136
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I've never had
olive oil cake,
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But I'm going to bake it today,
and it's going to be great.
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[hydraulics whirring]
139
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- This is it.
This is it.
140
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Theme today is top dish.
- [laughs]
141
00:04:56,714 --> 00:04:57,838
- Top dish.
- Top dish.
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- Come on.
Come on.
143
00:04:59,216 --> 00:05:00,215
- All right, guys.
144
00:05:00,301 --> 00:05:02,217
- This is what
I'm thinking off the bat.
145
00:05:02,261 --> 00:05:05,721
I think we should aim for,
like, an american gastropub
146
00:05:05,764 --> 00:05:06,972
Sort of theme.
- Yeah, all right.
147
00:05:07,016 --> 00:05:09,057
Now, who's doing what?
Let's get that going.
148
00:05:09,143 --> 00:05:11,476
- Would you rather do
appetizer or dessert?
149
00:05:11,562 --> 00:05:14,187
- If you really feel
comfortable with dessert--
150
00:05:14,231 --> 00:05:16,231
- No, I don't,
but I can pull it off.
151
00:05:16,275 --> 00:05:18,108
- What are you most
comfortable with, dessert or--
152
00:05:18,235 --> 00:05:19,901
- Dessert's our
biggest weakness,
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And somebody has
to pull it off.
154
00:05:20,946 --> 00:05:22,195
- Yes.
- If you want it, take it.
155
00:05:22,281 --> 00:05:23,447
- Do you bake at home?
156
00:05:23,699 --> 00:05:25,907
- I don't, but I feel
comfortable with the custard.
157
00:05:25,951 --> 00:05:27,159
- Ok.
- Ok.
158
00:05:27,244 --> 00:05:28,577
You feel comfortable
with the appetizer.
159
00:05:28,662 --> 00:05:29,703
I know you do.
160
00:05:29,788 --> 00:05:31,413
So dessert, entrée, appetizer.
161
00:05:31,498 --> 00:05:33,457
- Ok, done.
162
00:05:33,500 --> 00:05:35,250
Buns out, guns out, ok?
163
00:05:35,294 --> 00:05:38,545
I wasn't playing today.
This means business.
164
00:05:38,630 --> 00:05:40,756
[hydraulics whirring]
165
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- Team today.
166
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We've been a team.
167
00:05:43,093 --> 00:05:44,593
We've been a team
since day one.
168
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- Let's go.
169
00:05:45,804 --> 00:05:47,179
Let's go.
170
00:05:47,222 --> 00:05:49,931
- All right, team ramsey,
three social media chefs.
171
00:05:50,017 --> 00:05:51,975
We always have
each other's back.
172
00:05:52,061 --> 00:05:53,685
- Who's good at desserts?
173
00:05:53,729 --> 00:05:54,686
- I got dessert.
174
00:05:54,772 --> 00:05:55,979
I got dessert today.
175
00:05:56,065 --> 00:05:57,773
What theme are we thinking?
- I know.
176
00:05:57,775 --> 00:05:59,608
Like, if I go scallops, what
are you going to do, red meat?
177
00:05:59,693 --> 00:06:01,401
- Surf and turf.
178
00:06:01,445 --> 00:06:02,903
Just grab the best cut of
[bleep] whatever is up there.
179
00:06:02,946 --> 00:06:04,112
- Once the platform comes,
180
00:06:04,198 --> 00:06:05,489
We're going to have
to communicate.
181
00:06:05,574 --> 00:06:07,240
- I'm officially
doing the entrée,
182
00:06:07,284 --> 00:06:10,243
And we're going to have to make
this thing a cohesive dinner.
183
00:06:10,287 --> 00:06:12,120
Hoping that we could
break this curse today
184
00:06:12,164 --> 00:06:15,207
And produce top level dishes.
185
00:06:16,460 --> 00:06:17,542
- Yeah, baby.
186
00:06:17,628 --> 00:06:18,835
- Hello.
- How are we doing?
187
00:06:18,921 --> 00:06:20,212
Are we ready?
- Feeling good.
188
00:06:20,255 --> 00:06:21,546
- Let's do this, chef.
- We're feeling good?
189
00:06:21,632 --> 00:06:22,631
- Yeah.
- Ok.
190
00:06:22,674 --> 00:06:23,590
All right.
We have a theme.
191
00:06:23,717 --> 00:06:24,758
What are we thinking?
192
00:06:24,843 --> 00:06:25,801
- Keep it sexy,
composed, light.
193
00:06:25,886 --> 00:06:27,219
- Ok.
- Yeah.
194
00:06:27,262 --> 00:06:29,179
So we're just going to
really decide on the moment.
195
00:06:29,264 --> 00:06:30,222
- Yeah.
196
00:06:30,265 --> 00:06:31,723
- Ok, that doesn't
scare me at all.
197
00:06:31,809 --> 00:06:33,934
- [laughs]
198
00:06:33,977 --> 00:06:35,644
- Let's go.
- Let's go.
199
00:06:35,729 --> 00:06:37,345
- Let's go.
200
00:06:37,439 --> 00:06:38,397
- Congratulations.
201
00:06:38,482 --> 00:06:40,023
Welcome back, girl.
Welcome back.
202
00:06:40,067 --> 00:06:41,483
What are we thinking, team?
203
00:06:41,527 --> 00:06:43,944
- We want to go sort of,
like, american gastropub vibe.
204
00:06:44,029 --> 00:06:45,862
- And any proteins
we're looking
205
00:06:45,948 --> 00:06:47,239
Forward to on the platform?
206
00:06:47,324 --> 00:06:48,115
- Yes.
207
00:06:48,200 --> 00:06:50,075
- I would love chicken wings.
208
00:06:50,119 --> 00:06:51,368
- Chicken wings, love that.
- Yeah.
209
00:06:51,412 --> 00:06:53,453
- And think about
show-stopping presentation.
210
00:06:53,539 --> 00:06:54,579
- Yes, chef.
211
00:06:54,665 --> 00:06:55,747
- Right?
- Right, let's go.
212
00:06:55,833 --> 00:06:56,873
- Let's go, chef.
- Let's go.
213
00:06:56,959 --> 00:06:57,833
- Let's go.
- Feeling good?
214
00:06:57,876 --> 00:06:59,084
- Yes, chef.
215
00:06:59,128 --> 00:07:00,085
- Whoa, whoa, whoa.
- Feeling good?
216
00:07:00,129 --> 00:07:02,170
- Yes, chef.
- Right. Talk to me.
217
00:07:02,214 --> 00:07:03,839
Where are we going with this?
218
00:07:03,882 --> 00:07:05,841
- Well, if he goes surf,
I do turf.
219
00:07:05,926 --> 00:07:07,050
- Right.
Don't play it simple.
220
00:07:07,094 --> 00:07:08,635
Gabi, did you want the dessert?
221
00:07:08,720 --> 00:07:09,928
- Yes, chef.
222
00:07:09,930 --> 00:07:11,221
I feel like it's a
strength of mine.
223
00:07:11,348 --> 00:07:13,432
- Love it.
- 30 minutes is tight, though.
224
00:07:13,517 --> 00:07:14,850
- It's very tight.
225
00:07:14,977 --> 00:07:17,811
- Jordan and izahya, pastry
is not their strong suit.
226
00:07:17,855 --> 00:07:19,229
I'm up for the challenge.
227
00:07:19,314 --> 00:07:22,732
I'm ready to get my
hands on some sugar.
228
00:07:22,776 --> 00:07:24,443
- The platform is moving, guys.
229
00:07:25,362 --> 00:07:26,153
Go!
230
00:07:26,196 --> 00:07:27,028
- Go, go, go, go, go, go.
231
00:07:27,072 --> 00:07:28,572
Oh, my goodness me, scallops.
232
00:07:28,657 --> 00:07:29,573
Look at that.
- Beautiful.
233
00:07:29,616 --> 00:07:31,074
Ribeye.
Ribeye. Ribeye.
234
00:07:31,160 --> 00:07:32,576
I got the protein
that I wanted,
235
00:07:32,661 --> 00:07:33,952
A beautiful ribeye steak.
236
00:07:33,996 --> 00:07:35,036
- Scallops.
Scallops.
237
00:07:35,080 --> 00:07:36,079
I got scallops.
- Great.
238
00:07:36,165 --> 00:07:37,706
- Keep going.
Keep going. Keep going.
239
00:07:37,833 --> 00:07:39,749
Normally, I'm just
grabbing for myself,
240
00:07:39,835 --> 00:07:41,126
And I know what I'm grabbing.
241
00:07:41,170 --> 00:07:44,045
But today, I'm having to
depend on my teammates.
242
00:07:44,131 --> 00:07:46,756
- What else do you guys need?
What do you need?
243
00:07:48,093 --> 00:07:49,843
- Come on, guys.
- Grab it. Grab it.
244
00:07:49,928 --> 00:07:51,845
Whatever you need.
245
00:07:53,015 --> 00:07:55,056
- From what I grabbed,
I don't have enough
246
00:07:55,184 --> 00:07:57,100
To make a
next level steak dish,
247
00:07:57,186 --> 00:08:00,020
So I just hope zay and gabi
grab some stuff for me.
248
00:08:00,063 --> 00:08:01,563
- Whoo, you got the scallops?
249
00:08:01,607 --> 00:08:03,231
- I think this is going
to tie into a really
250
00:08:03,358 --> 00:08:07,819
Beautiful fine dining
surf and turf sort of menu.
251
00:08:07,905 --> 00:08:09,738
- Good grab, guys.
252
00:08:10,365 --> 00:08:11,865
- Go.
253
00:08:11,992 --> 00:08:13,283
Let's go, guys.
254
00:08:13,327 --> 00:08:14,451
Chicken wings up top, baby.
255
00:08:14,536 --> 00:08:15,452
- Chicken.
256
00:08:15,537 --> 00:08:16,828
- Hallelujah!
257
00:08:16,872 --> 00:08:19,206
Beautiful lollipop
chicken wings.
258
00:08:19,291 --> 00:08:20,290
Let's go!
259
00:08:20,375 --> 00:08:22,834
- Grab beautiful
gastropub ingredients.
260
00:08:22,920 --> 00:08:25,212
- It's a little strange
to do this
261
00:08:25,297 --> 00:08:27,088
Team thing at the platform.
262
00:08:27,174 --> 00:08:30,217
So I don't think that we grasp
that concept very well.
263
00:08:30,260 --> 00:08:33,053
- We have 30 minutes as a team
to make this cohesive.
264
00:08:33,096 --> 00:08:35,222
- Does anyone see coffee?
- We have time.
265
00:08:35,265 --> 00:08:36,097
- Coffee's here.
266
00:08:36,141 --> 00:08:38,141
- Grab that.
Get the coffee.
267
00:08:38,268 --> 00:08:40,602
And the platform's gone.
268
00:08:40,687 --> 00:08:41,811
All right, what do we got?
269
00:08:41,855 --> 00:08:43,688
What do you want to do
with this halibut?
270
00:08:43,690 --> 00:08:44,689
- I can make a romesco sauce.
271
00:08:44,691 --> 00:08:45,982
- Yeah.
272
00:08:46,109 --> 00:08:47,609
- Yeah, just seared
halibut over romesco.
273
00:08:47,653 --> 00:08:49,945
- Gastropub?
- Yes.
274
00:08:51,073 --> 00:08:53,949
- I'm thinking like
more farm to table.
275
00:08:54,034 --> 00:08:55,033
Like, farm to table?
276
00:08:55,118 --> 00:08:56,243
Farm to table.
- Farm to table.
277
00:08:56,328 --> 00:08:57,577
- That's what we're
going to shoot for.
278
00:08:57,663 --> 00:08:58,870
- American farm to table.
279
00:08:58,956 --> 00:09:00,205
- We literally waited
till the last second
280
00:09:00,290 --> 00:09:01,873
To pick out our theme.
281
00:09:01,959 --> 00:09:03,625
- Hey. We got this.
- Let me know if--
282
00:09:03,710 --> 00:09:05,252
- [bleep] yeah, we do.
283
00:09:05,337 --> 00:09:06,962
- Let's go.
284
00:09:07,005 --> 00:09:08,338
- Do we need lemons?
Yes.
285
00:09:08,423 --> 00:09:10,549
- Ok, sweet potato, avocadoes.
- Lemon curd?
286
00:09:10,634 --> 00:09:13,468
There's a lot on the platform,
but it's all really random.
287
00:09:13,595 --> 00:09:16,179
Lemon, citrus, fruits.
288
00:09:16,306 --> 00:09:19,724
So I'm glad that I memorized
that olive oil cake recipe.
289
00:09:19,768 --> 00:09:21,017
- You got octopus up here.
290
00:09:21,061 --> 00:09:22,477
Then you got
rabbit right there.
291
00:09:22,563 --> 00:09:23,436
Those are the proteins.
292
00:09:23,522 --> 00:09:24,813
- Rabbit.
293
00:09:24,856 --> 00:09:26,022
I'm like, man,
I was hoping for a piece
294
00:09:26,066 --> 00:09:27,482
Of like new york strip steak.
295
00:09:27,526 --> 00:09:28,483
- Only a couple seconds.
296
00:09:28,569 --> 00:09:30,193
Cherry jam,
lemon curd down here.
297
00:09:30,279 --> 00:09:32,195
- Do you need mayo?
- No, no, no, no, chef.
298
00:09:32,281 --> 00:09:33,572
- Ok.
299
00:09:33,657 --> 00:09:35,323
- All right.
[exhales]
300
00:09:35,367 --> 00:09:38,076
I mean, it was kind of
like a salvage grab.
301
00:09:38,161 --> 00:09:40,120
- Ok, these are our berries
we're working with.
302
00:09:40,163 --> 00:09:43,039
Whatever was left,
we just took it.
303
00:09:44,334 --> 00:09:46,876
- Right, guys,
your 30 minutes starts now.
304
00:09:46,962 --> 00:09:48,712
All of you, listen to me,
when you need help,
305
00:09:48,797 --> 00:09:50,088
Say something, ok?
- Yes, chef.
306
00:09:50,132 --> 00:09:51,381
- Let's go, guys.
- Yes, chef.
307
00:09:51,466 --> 00:09:54,134
- Hey, if you need some
tomatoes for anything,
308
00:09:54,219 --> 00:09:56,052
Just add a splash of color,
I got it.
309
00:09:56,096 --> 00:09:57,762
- Let's go, team.
- Yes, chef.
310
00:09:57,806 --> 00:09:58,805
- Let's work smart.
311
00:09:58,849 --> 00:10:02,058
Let's work clean.
312
00:10:02,177 --> 00:10:04,269
- I got rabbit,
a little bit of fennel,
313
00:10:04,354 --> 00:10:06,771
Some stilton blue cheese,
two asparagus,
314
00:10:06,815 --> 00:10:07,856
And some frozen sweet potato.
315
00:10:07,941 --> 00:10:09,649
- That sounds dreadful.
316
00:10:09,693 --> 00:10:10,900
- [laughs]
317
00:10:10,944 --> 00:10:12,277
A little bit worried
about the rabbit.
318
00:10:12,321 --> 00:10:15,363
It's something that I'm
not super familiar with.
319
00:10:15,449 --> 00:10:17,449
I might look like I know what
I'm doing, but in my mind,
320
00:10:17,492 --> 00:10:20,035
I got 10, 20 things
going on at once.
321
00:10:20,120 --> 00:10:21,661
- All right, nicole.
- Yes, sir?
322
00:10:21,788 --> 00:10:23,204
- It does smell good already.
323
00:10:23,248 --> 00:10:24,247
- We got some zest
going in here right now.
324
00:10:24,291 --> 00:10:25,457
I'm gonna get this
thing in the oven
325
00:10:25,584 --> 00:10:27,167
Because it's got to cook,
and we're going to get
326
00:10:27,210 --> 00:10:28,752
Some macerated berries,
might do a little berry sauce.
327
00:10:28,837 --> 00:10:30,962
It's going to go great with
everything zach's doing.
328
00:10:31,048 --> 00:10:32,839
- Looks like we
got a pastry shop.
329
00:10:32,924 --> 00:10:34,132
- It's going to smell good.
330
00:10:34,217 --> 00:10:36,009
- Some cakes take
30 to 40 minutes to bake,
331
00:10:36,094 --> 00:10:37,844
And we don't have that time.
332
00:10:37,929 --> 00:10:39,763
I don't even know
how hot this oven is.
333
00:10:39,806 --> 00:10:41,264
I can't tell the temperature.
334
00:10:41,350 --> 00:10:44,726
This honestly might be one of
the toughest challenges yet.
335
00:10:45,854 --> 00:10:47,479
- Right.
What did you grab, jordan?
336
00:10:47,522 --> 00:10:48,647
- Chef, we got a ribeye.
- Oh.
337
00:10:48,732 --> 00:10:49,981
And how are you
going to cook it?
338
00:10:50,067 --> 00:10:51,316
- Do a hard sear,
nice butter baste.
339
00:10:51,360 --> 00:10:53,068
- Nice skillet.
A nice cast iron skillet.
340
00:10:53,111 --> 00:10:54,736
Get it on and get it
smoking, please.
341
00:10:54,821 --> 00:10:56,321
- Yes, chef.
- Sweet potato puree.
342
00:10:56,406 --> 00:10:57,697
- Sweet potato puree.
- What about the sauce?
343
00:10:57,908 --> 00:10:59,032
What are we going with it?
- We got red wine over there.
344
00:10:59,117 --> 00:11:00,742
- Get that on now.
Get it reducing.
345
00:11:00,827 --> 00:11:01,951
Put that in first,
your sweet potato.
346
00:11:01,995 --> 00:11:03,328
- Yep, yep, yep, yep, yep.
347
00:11:03,372 --> 00:11:04,788
I've been flustered since
the platform dropped.
348
00:11:04,873 --> 00:11:06,331
You know,
I'm flustered right now.
349
00:11:06,416 --> 00:11:08,333
The more that I think about
this, the more that I'm like,
350
00:11:08,377 --> 00:11:11,002
Why did I give myself
the hardest job?
351
00:11:11,088 --> 00:11:12,921
- Right.
What did you grab, izahya?
352
00:11:12,964 --> 00:11:14,798
- So I have scallops, miso.
353
00:11:14,841 --> 00:11:16,216
I'm going to go appetizer.
354
00:11:16,259 --> 00:11:19,094
I made so many appetizers
on my series, on my page.
355
00:11:19,221 --> 00:11:20,720
- What are you gonna
do with the miso?
356
00:11:20,764 --> 00:11:22,263
What are you going to do?
357
00:11:22,349 --> 00:11:23,973
- I'm going to add it inside
the white beurre blanc sauce.
358
00:11:24,092 --> 00:11:25,767
So I think that's going
to be delicious, chef.
359
00:11:25,811 --> 00:11:26,935
- Good.
360
00:11:27,062 --> 00:11:28,228
- How are you looking
over there, gabi?
361
00:11:28,271 --> 00:11:30,563
- Looking good, guys.
362
00:11:30,649 --> 00:11:31,690
- Got your sweet potatoes on.
363
00:11:31,733 --> 00:11:33,274
- Yes, chef.
364
00:11:33,318 --> 00:11:34,526
- You just need to get
your reduction on now.
365
00:11:34,611 --> 00:11:36,236
- Gonna get the reduction
going right now, chef.
366
00:11:36,363 --> 00:11:38,154
- Don't waste time.
Most important piece first.
367
00:11:38,198 --> 00:11:40,198
Get your pan on production.
Little pan.
368
00:11:40,283 --> 00:11:41,449
Let's go.
369
00:11:41,702 --> 00:11:43,410
Ok, get organized, young man.
Don't [bleep] around.
370
00:11:43,495 --> 00:11:45,203
- You got it, chef.
371
00:11:45,247 --> 00:11:47,080
- Jordan, don't [bleep] around
or fall behind.
372
00:11:47,124 --> 00:11:48,915
Get going.
- You got it, chef. Yes, chef.
373
00:11:49,000 --> 00:11:51,042
One plate, one plate,
one plate, one plate.
374
00:11:51,128 --> 00:11:53,378
- Come on, jordan.
Let's go.
375
00:11:53,505 --> 00:11:54,754
- Oh, my god.
376
00:11:54,840 --> 00:11:57,132
♪ ♪
377
00:12:00,345 --> 00:12:01,469
[dramatic music]
378
00:12:01,680 --> 00:12:05,098
- I feel like this is
not reducing fast enough.
379
00:12:05,142 --> 00:12:07,183
That thing is not
reducing, bro.
380
00:12:07,227 --> 00:12:08,351
[bleep] man.
381
00:12:08,478 --> 00:12:11,521
I'm just looking down
and I'm like, [bleep].
382
00:12:13,775 --> 00:12:15,233
[sighs]
god, I don't know.
383
00:12:15,277 --> 00:12:16,860
I don't know how
this is going to go.
384
00:12:16,945 --> 00:12:19,070
- I'm right here, jordan.
385
00:12:20,991 --> 00:12:23,408
- Von, what is the vision
of our menu today?
386
00:12:23,493 --> 00:12:24,784
- Gastropub fare.
387
00:12:24,828 --> 00:12:26,286
- We love that.
388
00:12:26,371 --> 00:12:28,121
What'd you grab?
- I grabbed the halibut.
389
00:12:28,206 --> 00:12:30,039
So I'm going to do a
crispy fried halibut
390
00:12:30,125 --> 00:12:31,583
And I'm going to
do a brown butter gnudi
391
00:12:31,668 --> 00:12:33,126
With lardon, chef.
392
00:12:33,211 --> 00:12:35,295
- And what about
this says gastropub?
393
00:12:35,380 --> 00:12:37,714
- It's american, it's comfort.
394
00:12:37,832 --> 00:12:39,048
- American comfort.
I love it.
395
00:12:39,092 --> 00:12:39,924
- Yes, chef.
396
00:12:39,968 --> 00:12:41,551
- Guys, five minutes down.
397
00:12:41,595 --> 00:12:43,720
25 minutes to go.
398
00:12:43,805 --> 00:12:45,764
You got what you wanted.
- I know.
399
00:12:45,807 --> 00:12:47,223
- So what's the game plan?
400
00:12:47,309 --> 00:12:48,850
- We're going to batter
these off, deep fried,
401
00:12:48,935 --> 00:12:50,435
Nicely crispy.
- Crispy.
402
00:12:50,520 --> 00:12:52,061
- I'm going spicy and hot
with the sambal, the honey,
403
00:12:52,105 --> 00:12:53,521
A little worcestershire too.
404
00:12:53,607 --> 00:12:54,647
- Sounds incredible.
Sounds incredible.
405
00:12:54,733 --> 00:12:55,982
- Let's go!
406
00:12:56,026 --> 00:12:57,066
- Nothing says gastropub
like a chicken wing.
407
00:12:57,152 --> 00:12:58,151
- Yeah.
408
00:12:58,320 --> 00:12:59,360
- The vision of the menu
is coming to life.
409
00:12:59,446 --> 00:13:00,487
- Yes.
410
00:13:00,530 --> 00:13:01,905
- And so are we
going dipping sauce?
411
00:13:01,990 --> 00:13:03,281
Are we glazing these?
- Yeah, I'm going to glaze them
412
00:13:03,492 --> 00:13:06,117
And then make a nice dipping
sauce just to complement it.
413
00:13:06,203 --> 00:13:07,952
Almost tame the heat
down for the people
414
00:13:07,996 --> 00:13:09,162
That don't want too much heat.
415
00:13:09,247 --> 00:13:10,205
- We love it.
416
00:13:10,290 --> 00:13:11,831
- I got to think
of everybody, chef.
417
00:13:11,917 --> 00:13:13,875
- Yes. That's the signs
of a good chef.
418
00:13:13,919 --> 00:13:15,627
- Hey, it's like me
as a--as a father,
419
00:13:15,712 --> 00:13:17,253
I make three dishes in one.
420
00:13:17,297 --> 00:13:19,839
I'll make one for me, one
for my wife, one for my kids.
421
00:13:19,883 --> 00:13:21,925
- And yours, you know
the exact macro crowd.
422
00:13:21,968 --> 00:13:23,676
- Exactly.
- [laughs]
423
00:13:23,678 --> 00:13:25,553
- I need all the protein.
424
00:13:25,597 --> 00:13:26,805
- [laughs]
425
00:13:26,932 --> 00:13:28,056
- Christina,
where are we going?
426
00:13:28,141 --> 00:13:29,307
What'd you grab?
427
00:13:29,434 --> 00:13:31,351
- I grabbed a bunch of stuff
to be able to make
428
00:13:31,394 --> 00:13:33,144
A beautiful crema catalan.
- Love it.
429
00:13:33,230 --> 00:13:36,147
- If I have time,
I'll do the donuts.
430
00:13:36,233 --> 00:13:37,482
- I see you grabbed
croissant dough.
431
00:13:37,526 --> 00:13:38,983
Are you using that
for your donut?
432
00:13:39,027 --> 00:13:40,360
- If it works,
that will be amazing.
433
00:13:40,403 --> 00:13:41,361
I don't do desserts.
434
00:13:41,446 --> 00:13:42,654
It doesn't come
naturally to me.
435
00:13:42,739 --> 00:13:45,615
So I'm just trying to focus
on what I'm doing.
436
00:13:45,659 --> 00:13:51,412
And everyone else is also, so
our communication is lacking.
437
00:13:52,290 --> 00:13:53,581
- Gabi, how are we?
438
00:13:53,792 --> 00:13:56,918
- Chef, I have a shortcrust
pastry that I'm rolling out.
439
00:13:56,962 --> 00:13:59,337
I'm going to
caramelize some peaches
440
00:13:59,381 --> 00:14:02,924
And figs that's going to go in
between with a cardamom cream.
441
00:14:02,968 --> 00:14:04,968
I'm going to brûlée
these figs as well.
442
00:14:05,095 --> 00:14:06,761
- Love that.
Love that.
443
00:14:09,558 --> 00:14:10,849
- So [bleep] salty, bro.
444
00:14:10,976 --> 00:14:12,475
- What's salty?
445
00:14:12,519 --> 00:14:13,810
- It's too salty.
446
00:14:13,937 --> 00:14:15,186
- What's too salty?
- That's right here.
447
00:14:15,272 --> 00:14:16,396
- Put it down.
448
00:14:16,439 --> 00:14:17,522
Let's get a little
bit of stock in there.
449
00:14:17,607 --> 00:14:18,898
Back up to boil.
450
00:14:18,984 --> 00:14:19,899
Come on, I've seen
you better than this.
451
00:14:19,985 --> 00:14:21,109
- I know, chef.
452
00:14:21,152 --> 00:14:22,902
- I've seen you
better than this.
453
00:14:22,988 --> 00:14:24,529
- I don't know
what's going on.
454
00:14:24,614 --> 00:14:26,281
This is just hard.
455
00:14:26,366 --> 00:14:29,909
In the last two days, I've
just been in my head so hard
456
00:14:29,953 --> 00:14:32,120
Just thinking about
my brother.
457
00:14:32,205 --> 00:14:35,248
He, unfortunately,
passed away a few years ago.
458
00:14:35,333 --> 00:14:37,417
He's been watching over me
and cooking through me
459
00:14:37,460 --> 00:14:39,669
Every single day
in this competition.
460
00:14:40,505 --> 00:14:44,007
You know, loss isn't easy,
and it's tough to climb
461
00:14:44,134 --> 00:14:45,925
Out of that dark hole.
462
00:14:45,969 --> 00:14:48,845
I just got to get it together
for myself and my team
463
00:14:48,889 --> 00:14:50,263
Right now.
464
00:14:50,348 --> 00:14:51,806
- How are you looking
over there, jordan?
465
00:14:51,850 --> 00:14:53,224
Are you good?
- Good.
466
00:14:53,310 --> 00:14:54,684
Not giving up, bro.
- We need you right now.
467
00:14:54,728 --> 00:14:56,060
Let's go.
- Let's go, guys.
468
00:14:56,104 --> 00:14:58,396
- Yes, chef.
469
00:14:58,481 --> 00:14:59,355
- Teamwork, guys.
470
00:14:59,399 --> 00:15:00,815
Ok, teamwork.
- This is good?
471
00:15:00,901 --> 00:15:02,191
Enough batter in the pan?
Do you think this looks good?
472
00:15:02,235 --> 00:15:04,110
- [bleep] yeah.
I think it looks great.
473
00:15:04,195 --> 00:15:05,111
Yeah, what do you think?
474
00:15:05,238 --> 00:15:07,030
- Going in the oven.
475
00:15:07,073 --> 00:15:08,615
- We need an appetizer, guys.
476
00:15:08,700 --> 00:15:09,949
- Yes, chef.
477
00:15:10,035 --> 00:15:10,950
- We're going to
do a citrus aioli,
478
00:15:10,952 --> 00:15:12,619
Chef, with fried baby octopus.
479
00:15:12,704 --> 00:15:14,329
- Right.
Our theme is?
480
00:15:14,372 --> 00:15:15,955
- We're farm to table, chef.
481
00:15:15,999 --> 00:15:17,248
That's what we're
going to shoot for.
482
00:15:17,334 --> 00:15:19,083
- I know you kind of
work on a farm,
483
00:15:19,127 --> 00:15:20,752
So these farm to table
dinners, you're kind of
484
00:15:20,795 --> 00:15:21,878
Like cooking in the garden.
485
00:15:21,922 --> 00:15:22,795
- Yeah, love it.
486
00:15:22,881 --> 00:15:23,922
- We're not on a farm.
487
00:15:23,965 --> 00:15:25,089
I mean, we barely
have a table, zach.
488
00:15:25,133 --> 00:15:26,799
- [laughs]
yes, chef.
489
00:15:26,885 --> 00:15:28,676
100% the odds are against us.
490
00:15:28,762 --> 00:15:30,553
♪ where is my knife? ♪
491
00:15:30,597 --> 00:15:31,846
♪ yeah, [bleep] ♪
492
00:15:31,973 --> 00:15:33,806
But that is when
we're most creative
493
00:15:33,934 --> 00:15:35,767
And we make something
out of nothing.
494
00:15:35,894 --> 00:15:38,686
[whooshing]
495
00:15:38,772 --> 00:15:40,688
- 20 minutes left guys, ok?
496
00:15:40,732 --> 00:15:42,273
- Heard.
497
00:15:42,359 --> 00:15:45,193
- We have the worst ingredients
that I've seen in a long time.
498
00:15:45,236 --> 00:15:47,028
- Rabbit's going in.
499
00:15:47,113 --> 00:15:48,404
- Rabbit and octopus,
those are our proteins.
500
00:15:48,490 --> 00:15:50,657
The risk with the rabbit
is it can be really tough.
501
00:15:50,700 --> 00:15:52,659
You usually have to
cook it in an hour.
502
00:15:52,702 --> 00:15:54,402
We have less than 30 minutes.
503
00:15:54,496 --> 00:15:56,996
Baby octopus and rabbit?
504
00:15:57,082 --> 00:15:59,499
It's a surf and turf
of nightmares.
505
00:16:02,671 --> 00:16:03,628
- You good, gabi?
506
00:16:03,672 --> 00:16:04,671
- Yeah, I'm doing good, guys.
507
00:16:04,673 --> 00:16:05,922
I'm toasting some pistachios.
508
00:16:06,007 --> 00:16:07,465
- Izahya.
Right.
509
00:16:07,550 --> 00:16:08,758
So you've got your
blistered tomatoes,
510
00:16:08,802 --> 00:16:10,301
Your bacon, your beurre blanc.
511
00:16:10,387 --> 00:16:11,260
- Yes.
512
00:16:11,346 --> 00:16:13,012
- Get a plate for
the appetizer,
513
00:16:13,098 --> 00:16:15,431
And show me where you're
going with this, ok?
514
00:16:15,475 --> 00:16:16,683
18 minutes to go.
515
00:16:16,726 --> 00:16:17,809
Jordan, pick it up, young man.
516
00:16:17,894 --> 00:16:19,435
- Yes, chef.
Yes, chef.
517
00:16:19,521 --> 00:16:22,105
- That's the only course I'm a
little bit nervous about now.
518
00:16:22,190 --> 00:16:23,898
- We're almost halfway
through this cook.
519
00:16:23,984 --> 00:16:25,441
I feel my eyes
just glazing over.
520
00:16:25,527 --> 00:16:28,277
I can just kind of feel the
wheels starting to loosen up,
521
00:16:28,363 --> 00:16:31,239
And I'm like, oh, I can't
let these things fall off.
522
00:16:32,659 --> 00:16:33,825
- Down to 15 minutes.
523
00:16:33,868 --> 00:16:35,076
We are halfway.
524
00:16:35,120 --> 00:16:37,912
Please make sure
you talk to each other.
525
00:16:37,998 --> 00:16:39,956
This is a team challenge.
526
00:16:40,041 --> 00:16:42,166
- Let's go.
Let's go. Let's go.
527
00:16:42,252 --> 00:16:44,711
- The three of you
should be working as one.
528
00:16:44,796 --> 00:16:46,713
- I got lemon if you need some.
529
00:16:46,798 --> 00:16:48,715
Come on, von, talk it up.
530
00:16:48,800 --> 00:16:50,800
Let's go.
I want to hear that voice.
531
00:16:50,885 --> 00:16:53,553
You guys good?
Need anything?
532
00:16:53,638 --> 00:16:55,179
Somebody?
No?
533
00:16:55,223 --> 00:16:56,514
[bleep] me.
534
00:16:56,641 --> 00:16:58,016
It would be nice to get
somebody to talk back to me,
535
00:16:58,101 --> 00:16:59,017
You know?
536
00:16:59,144 --> 00:17:02,854
- If one of you fails,
we all fail.
537
00:17:02,939 --> 00:17:05,273
- Not only are my
teammates quiet,
538
00:17:05,358 --> 00:17:09,027
But I just realized
we have three fried elements--
539
00:17:09,112 --> 00:17:11,529
Fried donuts,
fried chicken lollipops.
540
00:17:11,573 --> 00:17:13,573
We also have a fried fish.
541
00:17:13,658 --> 00:17:14,866
I thought he was
going to pan sear it,
542
00:17:14,951 --> 00:17:16,034
To be honest with you.
543
00:17:16,077 --> 00:17:18,953
We might be in trouble here.
544
00:17:19,039 --> 00:17:20,913
- These chefs have all
grabbed ingredients,
545
00:17:20,957 --> 00:17:22,206
But they're not sharing.
546
00:17:22,250 --> 00:17:23,624
They're not talking
to each other.
547
00:17:23,668 --> 00:17:26,586
What I need today is not
three individual chefs.
548
00:17:26,629 --> 00:17:29,213
I need one team.
549
00:17:34,596 --> 00:17:35,887
- 12 minutes left, team.
550
00:17:35,972 --> 00:17:37,013
I'm going to say this
one more time--
551
00:17:37,098 --> 00:17:38,806
I need you guys
talking to each other.
552
00:17:38,850 --> 00:17:39,891
- Yes, chef.
553
00:17:39,976 --> 00:17:41,142
- All right, chef.
554
00:17:41,186 --> 00:17:42,769
- How are we feeling,
christina?
555
00:17:42,854 --> 00:17:43,811
- Do you think that's
a good texture?
556
00:17:43,855 --> 00:17:44,771
- Yes, I think--yes, I do.
557
00:17:44,856 --> 00:17:45,980
100%.
558
00:17:46,066 --> 00:17:47,982
- I am just in my zone.
559
00:17:48,068 --> 00:17:50,526
I know that the three of us
are strong individually,
560
00:17:50,570 --> 00:17:53,029
So I just have faith
that everyone's doing
561
00:17:53,073 --> 00:17:55,323
What they're supposed
to be doing.
562
00:17:56,409 --> 00:17:57,742
- Hey, jordan.
- Yeah?
563
00:17:57,827 --> 00:17:59,786
- So you're cooking asparagus
before you cook what?
564
00:17:59,829 --> 00:18:00,995
- The steak.
- Yeah.
565
00:18:01,081 --> 00:18:02,455
And what do we need
to do with that steak?
566
00:18:02,540 --> 00:18:03,664
- We need to get it
in a pan right now.
567
00:18:03,750 --> 00:18:04,957
- So you know this.
Now, you ignoring it.
568
00:18:05,001 --> 00:18:06,375
So focus.
- Yes, chef.
569
00:18:06,461 --> 00:18:07,668
- There's a little bit
more pressure
570
00:18:07,754 --> 00:18:09,212
When you're working as a team
571
00:18:09,297 --> 00:18:11,464
Because you're only as strong
as your weakest teammate.
572
00:18:11,549 --> 00:18:12,799
How are you guys doing?
- Good.
573
00:18:12,884 --> 00:18:14,383
- Are you doing ok?
- We got a reduction going.
574
00:18:14,427 --> 00:18:15,885
These guys are looking good.
575
00:18:15,970 --> 00:18:17,970
- My big worry right now
is jordan, the entrée.
576
00:18:18,014 --> 00:18:19,680
He's cooking asparagus
that literally
577
00:18:19,766 --> 00:18:22,258
Takes seconds to cook
before the actual ribeye.
578
00:18:22,310 --> 00:18:24,977
So we haven't even got anywhere
near a resting period yet.
579
00:18:25,021 --> 00:18:27,146
Izahya is on it, gabi's on it.
580
00:18:27,232 --> 00:18:31,025
The one weak link in
team ramsey is jordan.
581
00:18:33,071 --> 00:18:34,195
- What you got?
What you got?
582
00:18:34,239 --> 00:18:35,947
- Maybe a little bit
more sweetness,
583
00:18:36,032 --> 00:18:37,824
But it's coming together.
What you think?
584
00:18:37,909 --> 00:18:39,492
- I think that is
freaking delicious.
585
00:18:39,577 --> 00:18:40,952
- Yes.
[bleep] yes!
586
00:18:41,037 --> 00:18:43,246
- Go, baby.
- Eight minutes left, guys.
587
00:18:43,331 --> 00:18:44,580
Let's go.
588
00:18:44,666 --> 00:18:45,665
- I'm deep frying the halibut.
589
00:18:45,750 --> 00:18:47,583
I take it out,
and I was like,
590
00:18:47,627 --> 00:18:49,252
You should have
pan seared that.
591
00:18:49,337 --> 00:18:50,628
I think I was
just overthinking.
592
00:18:50,713 --> 00:18:51,963
I wasn't paying attention,
I don't know.
593
00:18:52,048 --> 00:18:53,422
Just hopefully
it comes together.
594
00:18:53,466 --> 00:18:54,549
I wasn't thinking.
595
00:18:54,634 --> 00:18:56,926
[tense music]
596
00:18:56,970 --> 00:18:58,302
- All right, listen.
597
00:18:58,346 --> 00:19:01,556
The big stakes here are
getting that cake done,
598
00:19:01,641 --> 00:19:03,224
Making sure that the
rabbit's not tough,
599
00:19:03,268 --> 00:19:06,853
And then making this
octopus dish something
600
00:19:06,938 --> 00:19:08,437
That looks like an appetizer,
ok?
601
00:19:08,523 --> 00:19:09,689
- Yes, chef.
602
00:19:09,732 --> 00:19:11,023
I'm going to check this rabbit.
603
00:19:11,067 --> 00:19:12,692
I checked it, and it's
still a little under.
604
00:19:12,735 --> 00:19:14,068
It needs more time.
605
00:19:14,154 --> 00:19:15,403
- Do you think the cake
is going to be done?
606
00:19:15,521 --> 00:19:16,696
- It looks good.
What do you think?
607
00:19:16,781 --> 00:19:18,072
- Oh, it's a little loose.
608
00:19:18,199 --> 00:19:20,700
- I definitely don't want
to plate uncooked cake.
609
00:19:20,743 --> 00:19:24,620
And if this doesn't go well,
I'm going to elimination.
610
00:19:24,664 --> 00:19:27,665
[energetic music]
611
00:19:27,792 --> 00:19:29,750
- Yeah, this thing done, bro.
612
00:19:29,794 --> 00:19:30,877
Is this accurate?
613
00:19:30,962 --> 00:19:32,170
Can you give me
a poke right here?
614
00:19:32,213 --> 00:19:33,504
- Yeah.
So we just want a medium rare.
615
00:19:33,590 --> 00:19:35,840
It's a little bit over.
- It's a little over, yeah.
616
00:19:35,967 --> 00:19:37,341
How is it over?
617
00:19:37,385 --> 00:19:39,844
I just stuck the thermometer
in there two seconds ago,
618
00:19:39,929 --> 00:19:40,845
And it said it was under.
619
00:19:40,889 --> 00:19:42,054
And now, I mean,
620
00:19:42,140 --> 00:19:44,849
The finger that knows
everything touches it.
621
00:19:44,934 --> 00:19:46,017
Hey, this is a little over.
622
00:19:46,060 --> 00:19:47,268
- That's right,
it's a little over.
623
00:19:47,353 --> 00:19:49,437
- And I can't doubt
this man's finger.
624
00:19:49,522 --> 00:19:51,939
It touches a fish, a shrimp,
a steak, a damn pork chop,
625
00:19:52,025 --> 00:19:54,775
And it knows to the [bleep]
degree what it is.
626
00:19:54,861 --> 00:19:56,944
And I'm just like, oh, my god.
627
00:19:57,030 --> 00:19:58,779
- Six minutes to go.
628
00:19:58,823 --> 00:19:59,989
Beautiful.
629
00:20:00,074 --> 00:20:01,282
Let the pan do
the work, my man.
630
00:20:01,409 --> 00:20:02,617
- Yes, chef.
631
00:20:02,702 --> 00:20:04,076
- Hey, if you give up,
your team gives up.
632
00:20:04,162 --> 00:20:05,453
- I'm not giving up.
- Let's go.
633
00:20:05,496 --> 00:20:06,913
We need you right now.
Let's go.
634
00:20:06,956 --> 00:20:08,831
- Let's go, guys.
We got this.
635
00:20:08,917 --> 00:20:11,292
- Hey. Hey.
Breathe, ok?
636
00:20:11,377 --> 00:20:12,251
Breathe.
637
00:20:12,295 --> 00:20:14,212
- I've got 17 pots and pans,
638
00:20:14,255 --> 00:20:17,131
The oven, the blender,
the puree, chef ramsay.
639
00:20:17,175 --> 00:20:19,967
I'm just like,
oh, my god, dude.
640
00:20:20,011 --> 00:20:24,430
[laughing] remove me from
this kitchen, please.
641
00:20:26,100 --> 00:20:27,058
- What do you have
in your gnudi dough?
642
00:20:27,143 --> 00:20:29,477
- Ricotta cheese
and micro basil.
643
00:20:29,562 --> 00:20:30,978
- Micro basil, nice.
644
00:20:31,147 --> 00:20:32,271
- Do you suggest cutting these
in half or leaving them whole?
645
00:20:32,398 --> 00:20:33,898
- What would you do
in your restaurant?
646
00:20:33,942 --> 00:20:35,066
- Make it taste good.
647
00:20:35,151 --> 00:20:36,359
- Ok.
- That's what I'm going to do.
648
00:20:36,402 --> 00:20:38,110
- Does that mean cutting it
in half for you
649
00:20:38,196 --> 00:20:39,695
Or does that mean
presenting it whole?
650
00:20:39,739 --> 00:20:41,197
- To me, that would be half.
651
00:20:41,241 --> 00:20:43,616
Or whole.
- Believe in yourself.
652
00:20:43,701 --> 00:20:45,868
- I definitely do that.
653
00:20:45,954 --> 00:20:48,412
- Guys, we have
3 and a 1/2 minutes left.
654
00:20:48,498 --> 00:20:50,373
- We got this, boys.
- Let's go.
655
00:20:50,458 --> 00:20:51,999
- I got the big boys
on my team.
656
00:20:52,085 --> 00:20:54,335
[laughs]
- let's go.
657
00:20:55,046 --> 00:20:56,629
- Nicole and zach,
it's go time, right?
658
00:20:56,673 --> 00:20:58,005
Almost two minutes.
- Heard.
659
00:20:58,049 --> 00:20:59,215
- Shoot, it's not cooked.
It's not cooked.
660
00:20:59,259 --> 00:21:01,175
- None of it's cooked?
- It's not cooked.
661
00:21:01,219 --> 00:21:02,134
- You know what?
662
00:21:02,220 --> 00:21:03,761
You could do a
rustic tear, yeah?
663
00:21:03,846 --> 00:21:05,054
Take out sections
that is cooked.
664
00:21:05,098 --> 00:21:06,055
Zach, you're going
to have to plate
665
00:21:06,099 --> 00:21:07,181
Those other two dishes, ok?
666
00:21:07,267 --> 00:21:08,307
- Yes, chef.
- Ok.
667
00:21:08,434 --> 00:21:09,850
Anything that's cooked,
the bottom pieces,
668
00:21:09,936 --> 00:21:11,018
Anything that's brown
and lovely right there.
669
00:21:11,062 --> 00:21:11,936
More bread pudding.
670
00:21:12,021 --> 00:21:13,312
It's not exactly
what we wanted,
671
00:21:13,398 --> 00:21:15,106
But we got to make it happen.
672
00:21:15,191 --> 00:21:16,565
Ok, it's time to plate.
Let's go.
673
00:21:16,651 --> 00:21:17,775
Go, go, go.
674
00:21:17,860 --> 00:21:19,402
Platform's on the way.
- Yes, chef.
675
00:21:19,445 --> 00:21:20,611
- Platform's on the way.
Here, you got to plate it.
676
00:21:20,697 --> 00:21:21,779
You got to plate it.
677
00:21:21,864 --> 00:21:23,072
Ok, you got
everything on there?
678
00:21:23,157 --> 00:21:23,990
- Yes, chef.
- All the herbs?
679
00:21:24,075 --> 00:21:25,157
- Yep.
680
00:21:25,243 --> 00:21:26,367
- Get a nice little
pile going on there.
681
00:21:26,452 --> 00:21:27,910
The platform's on the way.
- Yep.
682
00:21:27,954 --> 00:21:28,911
- Platform's here, nicole.
We got to go right now, guys.
683
00:21:29,038 --> 00:21:30,162
Right now.
You got two plates, zach.
684
00:21:30,248 --> 00:21:33,040
The platform is here.
- Yep, got it, chef.
685
00:21:33,626 --> 00:21:35,293
- Five seconds.
686
00:21:35,378 --> 00:21:37,753
I can't take it for you.
I can't take it for you.
687
00:21:37,839 --> 00:21:39,547
Last looks. Last looks.
688
00:21:39,590 --> 00:21:41,674
Lemon juice?
689
00:21:41,759 --> 00:21:42,958
Ok.
690
00:21:42,969 --> 00:21:44,552
- Dang it.
- Whoo!
691
00:21:44,595 --> 00:21:45,678
- Whoo!
692
00:21:45,722 --> 00:21:47,596
- Platform's on its way.
693
00:21:47,682 --> 00:21:49,432
Create that vision.
Bring it to life.
694
00:21:49,517 --> 00:21:50,516
Let's go. Let's go. Let's go.
695
00:21:50,601 --> 00:21:51,934
- I'm going to take
the far one, von.
696
00:21:51,978 --> 00:21:52,935
You got the close one.
- Yes.
697
00:21:53,021 --> 00:21:54,854
- I'm going far.
I'm already here.
698
00:21:54,939 --> 00:21:57,148
- All right, I'm going middle.
Come on, mada.
699
00:21:57,233 --> 00:21:58,107
- Yup.
700
00:21:58,234 --> 00:21:59,817
- Good job, guys.
Look at that.
701
00:21:59,861 --> 00:22:01,610
- Yeah!
- Let's go!
702
00:22:01,696 --> 00:22:02,778
- Valet service.
703
00:22:02,822 --> 00:22:04,739
- Whoo!
704
00:22:04,824 --> 00:22:06,615
- Crushed.
Yeah, clean that up.
705
00:22:06,701 --> 00:22:07,742
- Let's go!
706
00:22:07,827 --> 00:22:09,577
- Let's go, baby.
- Ah!
707
00:22:09,579 --> 00:22:11,495
- Go, go, go, go, go, go.
708
00:22:12,999 --> 00:22:14,707
One last look, guys.
709
00:22:14,792 --> 00:22:16,292
Last look.
- Come on, jordan.
710
00:22:16,377 --> 00:22:17,710
Are you good, jordan?
What do you need?
711
00:22:17,837 --> 00:22:18,669
- Talk to me.
Just talk to me.
712
00:22:18,755 --> 00:22:19,920
- Platform's here.
713
00:22:20,006 --> 00:22:21,005
- Platform's here.
We got to get it on.
714
00:22:21,090 --> 00:22:22,673
Got to get it on, guys.
Got to get on.
715
00:22:22,759 --> 00:22:24,425
- Get it on there.
Let's go.
716
00:22:26,220 --> 00:22:27,678
Clean the plate.
Come on, clean the plate.
717
00:22:27,764 --> 00:22:28,721
Come on, clean the plate.
718
00:22:28,806 --> 00:22:31,223
- Look, look, look. Look.
719
00:22:31,267 --> 00:22:32,141
- Let's go, bro.
720
00:22:32,268 --> 00:22:33,267
Thank you for not
giving up, bro.
721
00:22:33,311 --> 00:22:34,810
Thank you for
not giving up, bro!
722
00:22:34,896 --> 00:22:36,479
That's what we're
talking about.
723
00:22:36,564 --> 00:22:37,646
Let's go.
724
00:22:37,774 --> 00:22:39,065
- I don't want to ever
weigh my team down.
725
00:22:39,150 --> 00:22:40,775
Like, that's always
a horrible feeling.
726
00:22:40,818 --> 00:22:41,942
- I'm proud of you.
727
00:22:42,028 --> 00:22:43,486
- I hate feeling like
an anchor, you know?
728
00:22:43,488 --> 00:22:45,613
But that's where
we're at right now.
729
00:22:45,656 --> 00:22:49,075
Oh, that was so tough.
730
00:22:52,830 --> 00:22:53,579
- Mada.
- Yes?
731
00:22:53,706 --> 00:22:54,580
- Tell me what your dish is.
732
00:22:54,749 --> 00:22:56,749
- Sweet and spicy
crispy lollipops
733
00:22:56,834 --> 00:22:58,125
With a special aioli
dipping sauce.
734
00:22:58,169 --> 00:22:59,377
- Love it. Von.
735
00:22:59,545 --> 00:23:02,088
- I got a crispy fried halibut
over ricotta gnudi.
736
00:23:02,131 --> 00:23:03,714
- We said crispy twice now.
737
00:23:03,800 --> 00:23:04,840
So talk to each other.
738
00:23:04,926 --> 00:23:05,883
- You seared it, right?
739
00:23:05,968 --> 00:23:06,967
- No, it's deep fried.
740
00:23:07,011 --> 00:23:08,969
It's like, why did you do that?
741
00:23:09,055 --> 00:23:11,013
I feel like we stuck
to the theme
742
00:23:11,099 --> 00:23:12,932
Of american gastro dishes.
743
00:23:12,975 --> 00:23:14,850
I just didn't stick
to my theme
744
00:23:14,852 --> 00:23:16,519
Of having great [bleep] dishes.
745
00:23:16,562 --> 00:23:19,230
Hopefully they can maybe
save me a little bit today.
746
00:23:19,315 --> 00:23:23,442
- You want me to say crispy
lollipops, crispy halibut?
747
00:23:23,528 --> 00:23:26,320
[suspenseful music]
748
00:23:26,406 --> 00:23:32,743
♪ ♪
749
00:23:32,829 --> 00:23:34,412
- Ok.
750
00:23:34,455 --> 00:23:35,454
Ohh la la.
751
00:23:35,540 --> 00:23:36,414
That looks beautiful.
752
00:23:36,499 --> 00:23:37,623
Oh, dear.
753
00:23:37,667 --> 00:23:38,958
- Damn.
754
00:23:39,043 --> 00:23:41,127
- For the very first time,
we asked all of you
755
00:23:41,212 --> 00:23:44,964
To work in teams,
compose a beautiful
756
00:23:45,007 --> 00:23:48,050
Three-course menu
cohesively with a theme.
757
00:23:48,094 --> 00:23:49,760
Shall we start in
the middle floor?
758
00:23:49,846 --> 00:23:50,845
- Yes, please.
759
00:23:50,930 --> 00:23:52,263
- I've got my eye
on those wings.
760
00:23:52,390 --> 00:23:55,975
- So the theme is gastropub
comfort american fare.
761
00:23:56,060 --> 00:23:58,269
- I'm slightly nervous
about three courses
762
00:23:58,354 --> 00:24:00,980
Back-to-back all deep fried.
763
00:24:01,023 --> 00:24:02,231
- It seems like there is
a lack of communication.
764
00:24:02,275 --> 00:24:04,191
- And I agree with you.
765
00:24:04,235 --> 00:24:06,152
By the time I turned
around and the fish
766
00:24:06,237 --> 00:24:10,364
Was in the fryer, that leaves
us with not a lot of options.
767
00:24:10,366 --> 00:24:14,452
First up, we have the sweet
and spicy chicken lollipops.
768
00:24:14,495 --> 00:24:16,704
The sauce is sort of
like an aioli,
769
00:24:16,789 --> 00:24:19,248
Almost like a fry sauce.
770
00:24:19,333 --> 00:24:21,667
- It definitely meets the theme
sweet and spicy.
771
00:24:21,752 --> 00:24:22,960
Nice.
772
00:24:23,004 --> 00:24:24,044
- They are
absolutely delicious.
773
00:24:24,088 --> 00:24:25,546
The dredging, spot on, crispy.
774
00:24:25,590 --> 00:24:27,506
Mine is cooked
to utter perfection.
775
00:24:27,592 --> 00:24:32,845
They're really good sticky,
delicious, dirty wings.
776
00:24:32,930 --> 00:24:34,513
- We move to the entrée course.
777
00:24:34,599 --> 00:24:39,143
Deep fried halibut over
charred broccolini and gnudi.
778
00:24:40,730 --> 00:24:42,730
- The actual halibut is dry.
779
00:24:42,732 --> 00:24:44,106
I'd never deep fry halibut.
780
00:24:44,150 --> 00:24:46,317
It needs to be basted, braised.
781
00:24:46,402 --> 00:24:47,610
It needs vibrancy.
782
00:24:47,695 --> 00:24:51,280
- The gnudi is dense, and
the fish is overcooked.
783
00:24:51,324 --> 00:24:54,033
- Next up, this is
a play on a cronut.
784
00:24:54,118 --> 00:24:57,661
This has a trio of sauces,
being a raspberry coulis,
785
00:24:57,747 --> 00:24:59,955
A beautiful brûlée
of custard,
786
00:24:59,999 --> 00:25:01,832
As well as a chocolate ganache.
787
00:25:01,876 --> 00:25:03,792
- It's almost
too good to be true.
788
00:25:03,836 --> 00:25:05,044
They are [bleep] delicious.
789
00:25:05,087 --> 00:25:07,046
I mean, seriously, really good.
790
00:25:07,089 --> 00:25:08,714
- Once again, it's on theme.
791
00:25:08,799 --> 00:25:11,759
And the sauces really each
serve a specific purpose.
792
00:25:11,844 --> 00:25:14,720
I like this a lot.
- Good job.
793
00:25:14,764 --> 00:25:16,263
- I gave it my all,
794
00:25:16,349 --> 00:25:19,141
And I put out an amazing dish
for my team.
795
00:25:19,227 --> 00:25:21,519
But I'm not super confident
in von's dish,
796
00:25:21,604 --> 00:25:24,438
And this might affect
our chance to win.
797
00:25:25,983 --> 00:25:27,816
- So the theme of
the top kitchen today
798
00:25:27,860 --> 00:25:29,318
Was all about fine dining.
799
00:25:29,362 --> 00:25:32,446
- The one in the center
doesn't quite look like
800
00:25:32,490 --> 00:25:35,282
A restaurant dish,
to be honest.
801
00:25:35,326 --> 00:25:35,950
- Shall we?
802
00:25:35,993 --> 00:25:37,284
Dig in, please.
803
00:25:37,328 --> 00:25:38,827
Pan seared scallops
in a cast iron pan,
804
00:25:38,955 --> 00:25:40,162
The miso beurre blanc.
805
00:25:40,206 --> 00:25:42,748
- Miso beurre blanc
sounds incredible.
806
00:25:44,210 --> 00:25:48,170
A fun, approachable,
but fine dining dish.
807
00:25:48,214 --> 00:25:51,590
The scallops couldn't be
cooked more perfectly.
808
00:25:51,634 --> 00:25:52,591
Delicious.
809
00:25:52,677 --> 00:25:53,676
- Man, I'm thrilled.
810
00:25:53,719 --> 00:25:56,595
I'm beyond, beyond happy.
811
00:25:56,681 --> 00:25:58,013
- Ok, to the entrée.
812
00:25:58,099 --> 00:25:59,557
First of all,
we were time poor.
813
00:25:59,642 --> 00:26:03,227
Ribeye, sweet potato puree,
red wine reduction, asparagus,
814
00:26:03,271 --> 00:26:05,396
And charred broccolini.
815
00:26:08,401 --> 00:26:11,026
- Besides the visual,
the sweet potato is too sweet,
816
00:26:11,112 --> 00:26:13,320
And the steak isn't
seasoned enough.
817
00:26:13,406 --> 00:26:15,864
- The steak is unevenly cooked.
818
00:26:15,908 --> 00:26:19,118
Half of it is well done, and
half of it seems to be rested.
819
00:26:19,161 --> 00:26:20,828
The vegetables
are overseasoned,
820
00:26:20,913 --> 00:26:22,538
And the steak is underseasoned.
821
00:26:22,623 --> 00:26:24,039
- Yeah, I'm a little bit
lost for words.
822
00:26:24,074 --> 00:26:25,666
Upset for this individual.
823
00:26:25,710 --> 00:26:26,709
I'm underwhelmed.
824
00:26:26,794 --> 00:26:28,544
They know that.
825
00:26:28,629 --> 00:26:29,503
Our team knows that.
826
00:26:29,630 --> 00:26:30,921
And you've just tasted it.
827
00:26:30,965 --> 00:26:32,881
- I had a bad day today.
828
00:26:32,967 --> 00:26:34,300
You know, I'm not
proud of that.
829
00:26:34,385 --> 00:26:38,053
I just received a gift-wrapped,
autographed,
830
00:26:38,097 --> 00:26:39,888
First class ticket
to elimination
831
00:26:39,932 --> 00:26:41,557
For that performance.
832
00:26:41,642 --> 00:26:42,683
[sighs]
833
00:26:42,768 --> 00:26:44,143
- Dessert.
834
00:26:44,228 --> 00:26:47,354
It's a pâte sucrée stack
dusted with a cardamom powder
835
00:26:47,398 --> 00:26:49,815
And the caramelized fruits
with a fresh coulis.
836
00:26:49,900 --> 00:26:51,150
- I almost don't
want to cut into this
837
00:26:51,235 --> 00:26:52,526
Because it's so pretty.
- Wow.
838
00:26:52,570 --> 00:26:53,694
- Yes.
839
00:26:56,032 --> 00:26:57,990
- I feel every
nuance of this dish
840
00:26:58,034 --> 00:27:00,576
Cared for from the
pâte sucrée tender.
841
00:27:00,661 --> 00:27:02,077
Beautiful.
842
00:27:02,163 --> 00:27:04,121
Pairs so nicely with the
fruit that's not overcooked.
843
00:27:04,206 --> 00:27:06,040
It still has a
bit of bite to it.
844
00:27:06,083 --> 00:27:07,833
- I had to go in
for three bites.
845
00:27:07,918 --> 00:27:09,501
I can't stop eating it.
I want more.
846
00:27:09,545 --> 00:27:10,711
- That cardamom.
847
00:27:10,755 --> 00:27:11,712
- The pistachios.
848
00:27:11,756 --> 00:27:13,047
- Oh, my god.
849
00:27:13,090 --> 00:27:15,382
- Richard, shall we move
to the basement, please?
850
00:27:15,468 --> 00:27:16,592
- Yeah.
851
00:27:16,677 --> 00:27:18,510
The theme today is your
local farm to table.
852
00:27:18,596 --> 00:27:20,846
- And what farm across the u.S.
Do you get octopus in?
853
00:27:20,931 --> 00:27:22,806
- [laughs]
- it's a coastal farm.
854
00:27:22,892 --> 00:27:24,433
- Oh, coastal farm.
Just asking.
855
00:27:24,477 --> 00:27:25,809
- Yes, chef.
- Excellent.
856
00:27:25,895 --> 00:27:29,596
But just visually, the portions
are beautifully done.
857
00:27:29,649 --> 00:27:30,981
Shall we dig in?
- Yeah.
858
00:27:31,025 --> 00:27:32,608
So start with the octopus here.
859
00:27:32,693 --> 00:27:36,362
So this is buttermilk garlic,
dill, and lemon.
860
00:27:39,867 --> 00:27:41,116
- This is a
beautiful showcasing
861
00:27:41,160 --> 00:27:44,244
On how dairy and seafood
works well together.
862
00:27:44,330 --> 00:27:46,747
The sauce is really bright
and brings a nice levity
863
00:27:46,832 --> 00:27:48,332
To the crispy seafood.
864
00:27:48,417 --> 00:27:49,792
Great job.
865
00:27:49,877 --> 00:27:52,211
- What an amazing start to
a farm to table theme menu.
866
00:27:52,254 --> 00:27:53,879
There's something really
refreshing about that sauce
867
00:27:53,923 --> 00:27:55,673
At the bottom.
868
00:27:55,758 --> 00:27:57,216
- To the entrée portion.
869
00:27:57,301 --> 00:28:01,679
And this is a roasted rabbit
with butternut squash cherries,
870
00:28:01,764 --> 00:28:04,098
Blue cheese, and hazelnut.
871
00:28:05,518 --> 00:28:08,102
- It's a very bold move at
this stage of the competition
872
00:28:08,145 --> 00:28:09,812
To start cooking rabbit.
So unforgiving.
873
00:28:09,855 --> 00:28:11,105
There's no fat there.
874
00:28:11,190 --> 00:28:13,482
Cherries, rabbit,
beautiful pairing.
875
00:28:13,567 --> 00:28:15,401
- The rabbit is
cooked beautifully.
876
00:28:15,403 --> 00:28:17,736
Most of the elements
work on this plate.
877
00:28:17,863 --> 00:28:19,279
- All right,
heading to dessert.
878
00:28:19,323 --> 00:28:22,157
This is a brown butter
and olive oil crumble
879
00:28:22,201 --> 00:28:26,328
With a blueberry compote
and some lemon curd and mint.
880
00:28:26,372 --> 00:28:28,247
- And we say crumbled,
it literally is crumbled.
881
00:28:28,332 --> 00:28:29,790
Did something happen here?
882
00:28:29,834 --> 00:28:31,032
- The oven's down there,
the timing.
883
00:28:31,085 --> 00:28:32,543
We had a larger cake.
- Right.
884
00:28:32,628 --> 00:28:34,169
- So we had to just
sort of turn it into
885
00:28:34,213 --> 00:28:35,921
A crumble at the end just
so we could get, you know,
886
00:28:36,006 --> 00:28:37,589
A tasting product on the plate.
887
00:28:37,675 --> 00:28:40,926
- For me, the lemon curd,
it's a bit sharp.
888
00:28:41,011 --> 00:28:42,970
And how are we elevating this
and saying,
889
00:28:43,097 --> 00:28:46,056
This is "next level chef"
on a plate.
890
00:28:46,100 --> 00:28:47,725
- Please give us a moment.
891
00:28:47,768 --> 00:28:49,309
Thank you.
892
00:28:49,395 --> 00:28:50,519
Shall we?
893
00:28:50,563 --> 00:28:53,063
[tense music]
894
00:28:55,401 --> 00:28:57,025
- Right.
895
00:28:58,863 --> 00:29:00,028
- Yeah.
896
00:29:00,072 --> 00:29:01,155
- Top floor.
897
00:29:01,365 --> 00:29:02,614
- There were two dishes
that were really strong,
898
00:29:02,658 --> 00:29:04,408
But the entrée left
a lot to be desired.
899
00:29:04,493 --> 00:29:05,951
- Yeah.
900
00:29:06,036 --> 00:29:07,286
- You went from a
fine dining restaurant
901
00:29:07,329 --> 00:29:10,122
To a mediocre home meal
with that dish.
902
00:29:12,793 --> 00:29:13,876
- Middle floor, the wings.
903
00:29:13,961 --> 00:29:15,085
Top notch stuff.
- Yeah.
904
00:29:15,129 --> 00:29:16,378
Listen, I'll be honest, nyesha.
905
00:29:16,464 --> 00:29:19,506
Two of the dishes from
your floor, bullseye.
906
00:29:19,592 --> 00:29:21,008
- Halibut, dry.
907
00:29:21,093 --> 00:29:22,301
- Were they talking
to each other?
908
00:29:22,386 --> 00:29:23,969
- No. I think that
they took the easy road.
909
00:29:24,054 --> 00:29:25,554
Dropped the fish in the fryer.
910
00:29:25,598 --> 00:29:26,555
I mean, panicked.
911
00:29:26,599 --> 00:29:27,931
- Uh-oh.
912
00:29:28,058 --> 00:29:29,808
Chef arrington looks a
little distraught over there.
913
00:29:29,894 --> 00:29:31,018
- The donuts at the end.
914
00:29:31,103 --> 00:29:32,311
- So good.
- Beautiful.
915
00:29:32,354 --> 00:29:34,271
- And the trio of sauces
really, really worked.
916
00:29:34,356 --> 00:29:35,814
- Yeah.
- I will say.
917
00:29:35,900 --> 00:29:37,441
In the basement, there's only
two people and three dishes.
918
00:29:37,526 --> 00:29:39,401
So the communication
was fast and furious.
919
00:29:39,487 --> 00:29:41,236
- Seriously impressed,
honestly.
920
00:29:41,322 --> 00:29:42,780
- I wanted more of
that olive oil cake,
921
00:29:42,865 --> 00:29:44,740
And unfortunately, I got
most of what was sort of dry,
922
00:29:44,784 --> 00:29:46,033
The crust.
923
00:29:46,118 --> 00:29:47,367
I just wanted like a
whipped cream or something.
924
00:29:47,536 --> 00:29:49,453
It just was missing an element
to bring it together.
925
00:29:51,707 --> 00:29:52,748
- [sighs]
926
00:29:52,833 --> 00:29:53,832
- All tasting good, though.
927
00:29:53,876 --> 00:29:55,083
- All tasting good.
- Really good.
928
00:29:55,127 --> 00:29:56,168
- I think if the issue
is I'd like more of it,
929
00:29:56,295 --> 00:29:58,128
That's always a good problem.
- Let's go.
930
00:29:58,255 --> 00:30:01,632
- Uh-oh.
All right, guys. Come on.
931
00:30:01,717 --> 00:30:02,841
- Ok.
932
00:30:02,927 --> 00:30:03,967
At this time,
we're trying to look
933
00:30:04,053 --> 00:30:05,886
For the most cohesive menu.
934
00:30:05,971 --> 00:30:08,555
And richard, nyesha,
and myself
935
00:30:08,599 --> 00:30:13,560
Really do believe that
one menu stood out.
936
00:30:13,646 --> 00:30:17,481
The winning menu today is...
937
00:30:17,566 --> 00:30:18,857
♪ ♪
938
00:30:18,943 --> 00:30:21,401
The farm to table menu
from the basement.
939
00:30:21,487 --> 00:30:23,403
- Yes!
- Oh, my god.
940
00:30:23,489 --> 00:30:24,613
- [whistles]
941
00:30:24,698 --> 00:30:26,198
- Yeah!
942
00:30:26,283 --> 00:30:28,784
- I went from thinking
"I'm going to elimination"
943
00:30:28,828 --> 00:30:31,161
To "we are top of the day."
944
00:30:31,205 --> 00:30:33,622
I mean, that is
quite a spectrum.
945
00:30:33,666 --> 00:30:36,708
- That teamwork has
earned you safety--
946
00:30:36,794 --> 00:30:37,793
- Yes!
947
00:30:37,837 --> 00:30:39,086
- --From elimination today.
948
00:30:39,213 --> 00:30:41,922
Nicole and zach,
head to the lounge.
949
00:30:41,966 --> 00:30:43,090
Get ready for the
next challenge.
950
00:30:43,175 --> 00:30:44,550
- Thank you so much.
- Thank you so much.
951
00:30:44,635 --> 00:30:47,052
- Well done.
952
00:30:47,137 --> 00:30:48,804
- Ok, so unfortunately,
we know what
953
00:30:48,848 --> 00:30:50,180
That means for the rest of you.
954
00:30:50,266 --> 00:30:52,808
Gordon and nyesha,
I'm going to ask each of you
955
00:30:52,852 --> 00:30:55,269
To choose one chef
from your team
956
00:30:55,354 --> 00:30:56,895
To head into the elimination.
957
00:30:56,981 --> 00:30:58,981
Gordon, I'm going
to start with you.
958
00:30:59,066 --> 00:30:59,982
- Well, I'm going
to do something
959
00:31:00,067 --> 00:31:01,900
I've never done before.
960
00:31:01,986 --> 00:31:03,527
I'm not going to choose.
961
00:31:03,612 --> 00:31:06,530
[suspenseful music]
962
00:31:11,662 --> 00:31:13,203
- I'm not going to choose.
963
00:31:13,247 --> 00:31:15,289
[suspenseful music]
964
00:31:15,374 --> 00:31:17,624
Because that individual
knows who they are.
965
00:31:17,710 --> 00:31:20,252
Step forward.
966
00:31:20,296 --> 00:31:22,713
Thank you.
- Absolutely, chef. Yeah.
967
00:31:22,798 --> 00:31:25,173
I'm going to own it.
Yeah, let's go.
968
00:31:26,427 --> 00:31:27,885
- Ok.
969
00:31:27,928 --> 00:31:31,388
Nyesha, who's going into the
elimination to face jordan?
970
00:31:31,473 --> 00:31:34,975
- One dish was not up to par
on the cohesiveness.
971
00:31:35,019 --> 00:31:36,268
I think you know that, von.
972
00:31:36,353 --> 00:31:38,562
But you are a phenomenal chef.
973
00:31:38,647 --> 00:31:39,688
- I know that.
974
00:31:39,815 --> 00:31:40,814
- And I want you to
take jordan down.
975
00:31:40,900 --> 00:31:42,316
- Yes, chef.
976
00:31:42,359 --> 00:31:44,067
It happened.
Everybody has an off day.
977
00:31:44,111 --> 00:31:45,977
I got this.
978
00:31:45,988 --> 00:31:48,697
I got this.
I can redeem myself.
979
00:31:48,741 --> 00:31:50,073
- Ok.
980
00:31:50,117 --> 00:31:52,200
Jordan, von,
for this elimination,
981
00:31:52,286 --> 00:31:56,580
We're going casual
with a comfort classic,
982
00:31:56,624 --> 00:31:59,625
Chicken and waffles.
983
00:31:59,668 --> 00:32:02,669
What started as an unusual
brunch combination
984
00:32:02,755 --> 00:32:04,922
Has become a cult classic.
985
00:32:05,007 --> 00:32:07,382
Both of you are going
to have 25 minutes
986
00:32:07,468 --> 00:32:09,885
To give your take
on an elevated version
987
00:32:09,970 --> 00:32:12,346
Of chicken and waffles.
988
00:32:12,431 --> 00:32:13,430
- Yes, chef.
989
00:32:13,474 --> 00:32:14,473
- Head to the top floor.
990
00:32:14,600 --> 00:32:16,516
I'll meet you up there
in a little bit.
991
00:32:16,644 --> 00:32:18,727
Good luck, gentlemen.
- Let's go, jordan.
992
00:32:18,762 --> 00:32:20,437
- Let's go, von.
- Man.
993
00:32:21,690 --> 00:32:23,106
- Calm too, bro.
994
00:32:23,150 --> 00:32:24,149
Whenever you feel like
you're going off the rails--
995
00:32:24,234 --> 00:32:25,651
- I'll call you.
- Calm, jordan.
996
00:32:25,694 --> 00:32:26,652
- I'll call on you.
997
00:32:26,695 --> 00:32:27,861
He's a pro.
998
00:32:27,905 --> 00:32:29,780
He's probably got
15 or 20 years on me
999
00:32:29,865 --> 00:32:31,073
As far as experience.
1000
00:32:31,116 --> 00:32:33,408
He literally owns
a breakfast joint
1001
00:32:33,535 --> 00:32:34,701
That I'm pretty sure has
1002
00:32:34,787 --> 00:32:35,702
Chicken and waffles
on the menu.
1003
00:32:35,788 --> 00:32:36,745
- Be confident.
1004
00:32:36,830 --> 00:32:38,080
- Breathe, [bleep], breathe.
1005
00:32:38,165 --> 00:32:40,332
Chicken and waffles
we do run as a special.
1006
00:32:40,376 --> 00:32:41,708
It's one of our
top selling dishes, actually,
1007
00:32:41,794 --> 00:32:43,168
At our restaurant,
at chef von & mom.
1008
00:32:43,295 --> 00:32:45,963
We make it with love,
and it's delicious.
1009
00:32:46,090 --> 00:32:47,714
- Let's go.
All right.
1010
00:32:47,800 --> 00:32:49,091
- Game time.
1011
00:32:55,057 --> 00:32:56,181
- Ok, how are we doing,
everyone?
1012
00:32:56,266 --> 00:32:57,432
We're doing good?
- Yes.
1013
00:32:57,726 --> 00:32:59,768
- All right, listen, one of
the toughest things to do
1014
00:32:59,812 --> 00:33:02,104
As a competitor is to, like,
shake it off, right?
1015
00:33:02,106 --> 00:33:03,230
And I'm looking
forward to witnessing
1016
00:33:03,315 --> 00:33:05,107
An epic battle tonight, ok?
- Absolutely.
1017
00:33:05,192 --> 00:33:06,608
Let's go.
- Let's put it on.
1018
00:33:06,694 --> 00:33:07,693
- All right, let's line it up.
1019
00:33:07,778 --> 00:33:09,695
- Let's go, bro.
1020
00:33:09,738 --> 00:33:10,821
- Here it comes, guys.
1021
00:33:10,864 --> 00:33:11,980
- When it's green,
it's go time.
1022
00:33:12,032 --> 00:33:13,156
When it's green, it's go.
- Let's go.
1023
00:33:13,200 --> 00:33:15,117
- David versus goliath,
that's--
1024
00:33:15,202 --> 00:33:17,577
That's it, you know.
1025
00:33:17,663 --> 00:33:20,288
- Go, go, go, go, go, go!
1026
00:33:20,374 --> 00:33:22,207
- It's like trying to
run around a box truck.
1027
00:33:22,251 --> 00:33:23,917
I'm like,
get out of the way, dude.
1028
00:33:23,961 --> 00:33:25,585
- Drumsticks, thighs.
1029
00:33:25,629 --> 00:33:27,629
- Oh, got it.
1030
00:33:27,673 --> 00:33:29,464
Got it.
1031
00:33:29,466 --> 00:33:31,299
- Chicken breast,
if anyone wanted to do that.
1032
00:33:31,343 --> 00:33:32,884
- Breasts dry out very fast.
1033
00:33:32,970 --> 00:33:34,177
I'm like,
let me do some thighs.
1034
00:33:34,263 --> 00:33:36,680
- You can always go back
to the platform.
1035
00:33:36,724 --> 00:33:38,432
[dramatic music]
1036
00:33:38,475 --> 00:33:40,183
Ok, so a bone-in thigh
over here
1037
00:33:40,227 --> 00:33:42,352
And drumsticks over there
for jordan.
1038
00:33:47,067 --> 00:33:48,400
- Is there bacon up there?
1039
00:33:48,485 --> 00:33:49,943
- All right, so we got the
bone-in thigh marinating.
1040
00:33:49,987 --> 00:33:51,278
What is it marinating in?
1041
00:33:51,321 --> 00:33:53,780
- It's marinating in a
little bit of pickle juice,
1042
00:33:53,866 --> 00:33:55,032
A little of butter--
- ooh.
1043
00:33:55,075 --> 00:33:56,199
- Buttermilk, and a
little bit of hot sauce.
1044
00:33:56,326 --> 00:33:58,285
- Pickle juice and buttermilk,
yeah, money.
1045
00:33:58,370 --> 00:33:59,911
- And what type of waffle
are we making?
1046
00:33:59,997 --> 00:34:02,372
- Simple buttermilk waffle.
- Ok. Got it.
1047
00:34:04,835 --> 00:34:05,792
- Let's go, jordan.
Let's go.
1048
00:34:05,878 --> 00:34:07,044
Let's go.
Let's go.
1049
00:34:07,129 --> 00:34:09,129
Jordan needs to keep his cool.
1050
00:34:09,214 --> 00:34:11,214
It's a david versus
goliath story.
1051
00:34:11,258 --> 00:34:14,426
But hey, david definitely
beat goliath, so come on.
1052
00:34:14,470 --> 00:34:15,510
You got this.
1053
00:34:15,596 --> 00:34:17,804
Stay strong,
and just get the job done.
1054
00:34:17,890 --> 00:34:19,139
- All right, jordan,
1055
00:34:19,224 --> 00:34:20,182
So you're deep into
the measurements over here.
1056
00:34:20,267 --> 00:34:21,767
- Getting our
waffle batter going.
1057
00:34:21,852 --> 00:34:23,769
We're going to do a waffle
with macerated berries
1058
00:34:23,854 --> 00:34:27,272
And some chipotle whiskey
maple syrup.
1059
00:34:27,357 --> 00:34:29,858
- Damn, jordan, you're fighting
for your life right now.
1060
00:34:29,943 --> 00:34:32,152
- Five minutes gone.
1061
00:34:34,490 --> 00:34:37,449
- Now we're doing the tricks of
the trade over here, chef von.
1062
00:34:37,534 --> 00:34:38,700
- He's frying the bacon.
1063
00:34:38,786 --> 00:34:40,827
Interesting.
1064
00:34:40,913 --> 00:34:42,913
- Elevated chicken and waffles.
1065
00:34:42,956 --> 00:34:44,456
How am I
differentiating myself?
1066
00:34:44,500 --> 00:34:47,375
Am I doing something unique
to the chicken or the waffle?
1067
00:34:47,461 --> 00:34:49,836
- What are you doing with that?
Going into the butter?
1068
00:34:49,922 --> 00:34:51,088
- No.
Whiskey maple syrup.
1069
00:34:51,131 --> 00:34:53,381
- Ok, let's go.
- All right.
1070
00:34:53,467 --> 00:34:54,216
- 10 minutes down.
1071
00:34:54,259 --> 00:34:55,592
15 minutes remaining.
1072
00:34:55,677 --> 00:34:57,344
- Put that one in this one
because it's going
1073
00:34:57,429 --> 00:34:59,179
To cool your oil down.
- Yep.
1074
00:34:59,264 --> 00:35:00,931
You guys are [bleep] legends.
Thank you.
1075
00:35:00,974 --> 00:35:02,307
- Drop them.
Let's go.
1076
00:35:02,351 --> 00:35:03,433
[clapping]
- all right.
1077
00:35:03,519 --> 00:35:04,684
- Let's go.
1078
00:35:04,728 --> 00:35:06,478
- Game time, baby.
1079
00:35:06,563 --> 00:35:07,521
Are you going blueberry?
1080
00:35:07,564 --> 00:35:09,106
- Yep.
1081
00:35:09,191 --> 00:35:11,233
- Are you going all sweet or
gonna add some heat to it?
1082
00:35:11,318 --> 00:35:13,985
- Yeah, all sweet.
- All sweet, y'all.
1083
00:35:15,489 --> 00:35:19,741
- You guys intentionally
using very similar flavors?
1084
00:35:19,785 --> 00:35:22,244
- They say the best form
of flattery is imitation.
1085
00:35:22,329 --> 00:35:23,245
[laughs]
1086
00:35:23,288 --> 00:35:24,871
- What do you need?
- Whiskey.
1087
00:35:24,957 --> 00:35:26,540
Is that bourbon?
Oh, he got it already?
1088
00:35:26,583 --> 00:35:27,833
- He got us.
1089
00:35:27,918 --> 00:35:28,708
- It looks like some champagne.
1090
00:35:28,794 --> 00:35:30,460
- Go buy the champagne.
1091
00:35:30,546 --> 00:35:31,795
- I got that.
- Oh!
1092
00:35:31,839 --> 00:35:33,421
- Let's go!
1093
00:35:33,465 --> 00:35:34,464
Pop it!
1094
00:35:34,550 --> 00:35:35,590
[cork pops]
1095
00:35:35,634 --> 00:35:36,842
Let's go.
1096
00:35:36,885 --> 00:35:39,094
Ah!
- [laughs] oh, no!
1097
00:35:39,179 --> 00:35:40,887
- I'm a chef.
That's what we do.
1098
00:35:40,973 --> 00:35:42,931
A little bit for the sauce
and some for me.
1099
00:35:42,975 --> 00:35:44,683
- You haven't won yet, chef.
1100
00:35:44,768 --> 00:35:46,351
You haven't won yet.
1101
00:35:46,395 --> 00:35:49,604
♪ ♪
1102
00:35:49,690 --> 00:35:51,857
- Halfway mark, 12 and 1/2.
1103
00:35:51,942 --> 00:35:53,275
- Good job, jordan.
1104
00:35:53,360 --> 00:35:54,401
Let's go!
1105
00:35:55,946 --> 00:35:58,155
- Don't go overboard
because it's tiny.
1106
00:35:58,240 --> 00:35:59,239
- Yeah.
1107
00:35:59,324 --> 00:36:00,782
- Stop. That's good.
- That's good.
1108
00:36:00,826 --> 00:36:02,993
- Right in the center.
- Good, good, good, good.
1109
00:36:03,120 --> 00:36:06,079
- You might need to put it
under the oven as well.
1110
00:36:08,959 --> 00:36:10,292
- Chicken is done.
1111
00:36:10,335 --> 00:36:13,545
- Come on, baby.
Let's go.
1112
00:36:13,630 --> 00:36:17,090
- Just cut it open
and check real quick.
1113
00:36:17,134 --> 00:36:19,176
Is it looking good?
- Done. Done.
1114
00:36:19,219 --> 00:36:21,011
- Von, how are we feeling
about your chicken?
1115
00:36:21,096 --> 00:36:22,304
It's getting pretty
golden brown.
1116
00:36:22,389 --> 00:36:24,055
- I run over to the fryer,
chicken looks good,
1117
00:36:24,099 --> 00:36:25,974
But I'm like, no,
that's way too early.
1118
00:36:26,059 --> 00:36:27,934
So I put it back in.
1119
00:36:27,978 --> 00:36:29,102
How much time do I have, chef?
1120
00:36:29,146 --> 00:36:30,061
- Four minutes left.
1121
00:36:30,147 --> 00:36:33,148
You're two minutes
from plating.
1122
00:36:33,192 --> 00:36:34,649
- You think it'll cook
in two minutes?
1123
00:36:34,693 --> 00:36:38,069
- Von, get your chicken
out of the fryer, maybe.
1124
00:36:38,113 --> 00:36:39,279
- [exhales]
1125
00:36:42,576 --> 00:36:43,658
- 3 and 1/2 minutes.
1126
00:36:43,744 --> 00:36:45,660
- Plate everything else
and put that last.
1127
00:36:45,746 --> 00:36:47,162
Cook it to the
very last second.
1128
00:36:47,247 --> 00:36:48,788
- Beautiful.
- Oh, my gosh.
1129
00:36:48,832 --> 00:36:51,249
Let's go, jordan.
1130
00:36:51,293 --> 00:36:53,793
- Two minutes left.
You can start plating.
1131
00:36:53,837 --> 00:36:55,670
- Get the sauce on there.
1132
00:36:55,714 --> 00:36:57,672
[dramatic music]
1133
00:36:57,758 --> 00:36:59,382
- Here we go.
1134
00:37:00,677 --> 00:37:02,427
- 1:30 left.
1135
00:37:02,512 --> 00:37:04,054
- Von, let's go!
1136
00:37:04,097 --> 00:37:05,513
- Wow, I can't believe
he's waiting
1137
00:37:05,599 --> 00:37:07,474
To the last minute, man.
1138
00:37:07,517 --> 00:37:09,059
- Make sure you got all
the elements on the plate--
1139
00:37:09,102 --> 00:37:11,686
Chicken, waffles,
sauce, garnish.
1140
00:37:11,772 --> 00:37:12,771
- That's got to be cooked.
1141
00:37:12,856 --> 00:37:13,730
Put them on here.
1142
00:37:13,815 --> 00:37:14,731
Yeah.
1143
00:37:14,816 --> 00:37:16,691
Yeah, that looks good.
1144
00:37:16,735 --> 00:37:17,692
- Be careful with that.
1145
00:37:17,778 --> 00:37:18,777
- 60 seconds left.
1146
00:37:18,820 --> 00:37:20,070
- There you go.
1147
00:37:20,113 --> 00:37:21,488
- Yes, yes, yes.
1148
00:37:21,573 --> 00:37:23,448
Garnish, sugar.
1149
00:37:24,910 --> 00:37:26,868
- I'm stressed.
1150
00:37:26,954 --> 00:37:29,496
- 15 seconds.
1151
00:37:29,581 --> 00:37:31,322
- Let's go!
1152
00:37:31,333 --> 00:37:33,708
- 9, 8, 7.
1153
00:37:33,794 --> 00:37:35,460
- Yeah, a little salt.
1154
00:37:35,504 --> 00:37:40,423
- 6, 5, 4, 3, 2, 1.
1155
00:37:40,509 --> 00:37:43,843
Hands up.
[cheering]
1156
00:37:43,887 --> 00:37:45,804
- Let's go!
1157
00:37:45,847 --> 00:37:49,307
[tense music]
1158
00:37:49,434 --> 00:37:52,352
- Gordon, nyesha, both of these
chefs did themselves proud.
1159
00:37:52,479 --> 00:37:54,062
And I know this is
an individual battle,
1160
00:37:54,147 --> 00:37:56,481
But there was lots of
great team vibes and spirit
1161
00:37:56,525 --> 00:37:57,691
Up here for sure.
- Beautiful.
1162
00:37:57,693 --> 00:38:00,318
- Two classic takes on
chicken and waffles,
1163
00:38:00,404 --> 00:38:03,280
One using the chicken thigh and
one using chicken drumsticks.
1164
00:38:03,365 --> 00:38:06,649
And we will start off
with the drumsticks.
1165
00:38:06,660 --> 00:38:08,201
- Chicken drums.
1166
00:38:08,287 --> 00:38:11,288
It's just a bold move,
especially across elimination.
1167
00:38:11,331 --> 00:38:15,417
- This sauce is whiskey
and chili and maple.
1168
00:38:15,460 --> 00:38:21,506
♪ ♪
1169
00:38:21,550 --> 00:38:23,258
- Chicken is delicious,
whoever cooked that.
1170
00:38:23,343 --> 00:38:26,803
Waffle could have been a little
touch longer in the oven.
1171
00:38:26,847 --> 00:38:28,179
It's good.
It's a really good effort.
1172
00:38:28,223 --> 00:38:30,849
- This is that
quintessential flavor.
1173
00:38:30,934 --> 00:38:33,101
I have the waffle
and I get some texture
1174
00:38:33,145 --> 00:38:34,436
And crispiness coming
from the chicken.
1175
00:38:34,521 --> 00:38:37,272
For me, this blackberry sauce
around the outside
1176
00:38:37,357 --> 00:38:39,524
Is overpowering that beautiful,
delicate maple syrup.
1177
00:38:39,568 --> 00:38:41,985
I think it's really smart
to add the chili.
1178
00:38:42,029 --> 00:38:44,654
It adds another layer
and depth of flavor.
1179
00:38:44,740 --> 00:38:48,658
- All right, next up we have
our crispy chicken thigh
1180
00:38:48,744 --> 00:38:50,785
On a bacon-studded waffle
1181
00:38:50,829 --> 00:38:52,954
With a champagne
and berry sauce.
1182
00:38:52,998 --> 00:38:55,248
- When I hear champagne
and blackberry sauce,
1183
00:38:55,292 --> 00:38:56,791
I'm just wondering
if it's missing
1184
00:38:56,835 --> 00:38:59,878
That sort of traditional flavor
with the maple syrup.
1185
00:38:59,963 --> 00:39:06,217
♪ ♪
1186
00:39:06,261 --> 00:39:07,093
- There is part of
this chicken
1187
00:39:07,137 --> 00:39:08,636
That's a little bit overcooked.
1188
00:39:08,722 --> 00:39:10,847
I think this thing needs
some heat, hot sauce,
1189
00:39:10,932 --> 00:39:12,557
But it's beautifully seasoned.
1190
00:39:12,601 --> 00:39:13,892
That's the big plus here.
1191
00:39:13,935 --> 00:39:16,061
- The chicken,
it's almost like
1192
00:39:16,146 --> 00:39:18,521
The flour has
this burned flavor to it.
1193
00:39:18,565 --> 00:39:21,775
However, I am enjoying this
waffle more than this waffle.
1194
00:39:21,902 --> 00:39:25,904
I think the champagne sauce
is a little bit formidable
1195
00:39:25,989 --> 00:39:27,697
On the champagne flavor.
1196
00:39:27,741 --> 00:39:29,824
But we did ask for elevated,
so really smart play.
1197
00:39:29,868 --> 00:39:32,786
I see elements of brilliance
1198
00:39:32,829 --> 00:39:34,662
In both of these
chicken and waffles.
1199
00:39:34,748 --> 00:39:37,123
♪ ♪
1200
00:39:37,167 --> 00:39:40,585
- So, gordon, which dish are
you sending home tonight?
1201
00:39:40,670 --> 00:39:41,961
- It's a tough one.
1202
00:39:42,005 --> 00:39:44,547
Purely on taste,
the waffle dish
1203
00:39:44,633 --> 00:39:47,425
That I'm sending home
was made with the...
1204
00:39:47,511 --> 00:39:50,345
[suspenseful music]
1205
00:39:50,430 --> 00:39:52,722
--Thigh.
1206
00:39:52,808 --> 00:39:55,475
- Ok, nyesha, same question.
1207
00:39:55,560 --> 00:39:58,269
- [sighs]
1208
00:39:58,397 --> 00:40:00,063
Tough.
1209
00:40:00,148 --> 00:40:03,691
The chicken and waffle dish
that I will be sending home
1210
00:40:03,693 --> 00:40:05,318
Is going to be...
1211
00:40:05,404 --> 00:40:08,822
♪ ♪
1212
00:40:08,907 --> 00:40:11,282
--The chicken and waffle
with the thigh.
1213
00:40:14,663 --> 00:40:16,454
- That dish was cooked by von.
1214
00:40:16,498 --> 00:40:19,416
- Yep.
1215
00:40:19,459 --> 00:40:20,834
It's ok.
1216
00:40:20,919 --> 00:40:22,377
- It's not, though.
1217
00:40:22,421 --> 00:40:25,547
[soft music]
1218
00:40:25,590 --> 00:40:27,090
♪ ♪
1219
00:40:27,134 --> 00:40:28,925
- Oh, my god!
1220
00:40:28,969 --> 00:40:30,760
Thank you, god.
1221
00:40:32,681 --> 00:40:33,888
That was for my brother.
1222
00:40:33,932 --> 00:40:35,181
My brother is working through--
1223
00:40:35,225 --> 00:40:39,477
I said, jake,
work through my hands.
1224
00:40:39,563 --> 00:40:41,563
[sniffles]
1225
00:40:41,606 --> 00:40:44,732
Then he did.
1226
00:40:44,818 --> 00:40:47,777
Before my brother died,
he had a mural
1227
00:40:47,904 --> 00:40:50,738
Of david and goliath
tattooed on his arm.
1228
00:40:50,824 --> 00:40:53,950
And, um,
1229
00:40:54,035 --> 00:40:56,661
I got the scripture
tatted on my wrist
1230
00:40:56,705 --> 00:40:58,204
Of david and goliath.
1231
00:40:58,290 --> 00:41:00,290
- Oh.
1232
00:41:02,502 --> 00:41:05,170
- That's crazy.
1233
00:41:05,213 --> 00:41:07,297
- Young man,
you were a standout.
1234
00:41:07,340 --> 00:41:10,675
One thing that's evident
is that you were born to cook.
1235
00:41:10,760 --> 00:41:11,885
- Yes, chef.
1236
00:41:11,928 --> 00:41:13,219
- And that pro experience
got your team,
1237
00:41:13,263 --> 00:41:14,929
On multiple occasions,
out of the weeds.
1238
00:41:15,015 --> 00:41:17,891
And so this is
not the last time
1239
00:41:17,934 --> 00:41:18,933
We're going to be
hearing of von.
1240
00:41:19,019 --> 00:41:21,144
- Oh, [bleep] no.
- No chance.
1241
00:41:21,271 --> 00:41:23,021
- All right, von, say goodbye
to your teammates.
1242
00:41:23,106 --> 00:41:25,648
- Absolutely.
See you guys.
1243
00:41:25,692 --> 00:41:27,859
- Come here.
1244
00:41:27,944 --> 00:41:29,402
- See you, von.
- My man, good job, buddy.
1245
00:41:29,488 --> 00:41:30,862
- You always do a great job.
- Great job.
1246
00:41:30,989 --> 00:41:32,822
- Thank you.
- Take care, von. Take care.
1247
00:41:32,866 --> 00:41:34,616
- See you later, bro.
- Bye bye.
1248
00:41:34,701 --> 00:41:35,658
- Thank you.
Thank you.
1249
00:41:35,744 --> 00:41:38,661
- Good luck.
[applause]
1250
00:41:38,747 --> 00:41:39,829
- Super proud of myself.
1251
00:41:39,873 --> 00:41:40,747
It's been an
awesome experience.
1252
00:41:40,832 --> 00:41:42,415
Zero regrets.
1253
00:41:42,459 --> 00:41:43,958
My mom, she would be
super proud of me right now.
1254
00:41:44,044 --> 00:41:46,753
Cooking, that's in my blood
and it's in my dna.
1255
00:41:46,838 --> 00:41:48,796
It's what I do.
It's what I know best.
1256
00:41:48,840 --> 00:41:50,715
So ready to get back
to the restaurant
1257
00:41:50,759 --> 00:41:52,008
And keep killing it.
1258
00:41:52,093 --> 00:41:53,843
This is not the last
america's going to see
1259
00:41:53,929 --> 00:41:55,929
This guy right here.
1260
00:41:55,972 --> 00:41:58,014
[laughs]
1261
00:41:58,099 --> 00:41:59,933
- You've seen first hand
1262
00:42:00,018 --> 00:42:02,560
What's just happened to
a very talented pro chef.
1263
00:42:02,646 --> 00:42:03,728
- Yeah.
1264
00:42:03,813 --> 00:42:06,272
- You cannot afford
any mistakes.
1265
00:42:06,358 --> 00:42:10,401
Because next time,
if you want to succeed,
1266
00:42:10,487 --> 00:42:15,573
You'll have to think
inside the box.
1267
00:42:15,659 --> 00:42:17,158
Goodnight.
- Goodnight.
1268
00:42:17,202 --> 00:42:18,409
- Good job.
- Goodnight, chef.
1269
00:42:18,453 --> 00:42:19,619
- Goodnight.
- Goodnight.
1270
00:42:19,663 --> 00:42:20,787
- Goodnight.
1271
00:42:20,830 --> 00:42:23,957
[chattering]
1272
00:42:24,000 --> 00:42:25,792
- You can't go yet.
- Not yet, baby.
1273
00:42:25,835 --> 00:42:27,418
Not yet.
- Good job.
1274
00:42:27,504 --> 00:42:29,420
- Let's go. Ah!
1275
00:42:29,464 --> 00:42:31,673
[chattering]
1276
00:42:31,716 --> 00:42:33,550
Let's go.
1277
00:42:33,635 --> 00:42:37,053
[laughter]
1278
00:42:37,138 --> 00:42:39,806
- Next time on
"next level chef"...
1279
00:42:39,891 --> 00:42:44,352
- From here on in, you are
all cooking as individuals.
1280
00:42:44,437 --> 00:42:45,645
- [whistles]
1281
00:42:45,730 --> 00:42:47,230
- Now is the time to push.
1282
00:42:47,315 --> 00:42:50,275
- Normally, I have
a sense of composure.
1283
00:42:50,318 --> 00:42:51,442
[bleep].
1284
00:42:51,486 --> 00:42:54,153
Today, that's not happening.
1285
00:42:54,239 --> 00:42:55,488
- Watch out. Watch out.
Watch out.
1286
00:42:55,574 --> 00:42:56,823
I don't have much
to go back to.
1287
00:42:56,908 --> 00:42:59,117
Is this the way I'm going
to go out? [sniffles]
1288
00:42:59,160 --> 00:43:01,619
- We've decided
there's one more chef
1289
00:43:01,663 --> 00:43:03,913
Joining that elimination.
1290
00:43:03,999 --> 00:43:06,332
- Who's the third person?
1291
00:43:06,418 --> 00:43:08,001
- [bleep].