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- Previously on
"next level chef"--
2
00:00:03,129 --> 00:00:05,087
The team competition is over.
3
00:00:05,131 --> 00:00:07,631
You are all cooking
as individuals.
4
00:00:07,675 --> 00:00:09,258
- Have you ever worked
with black cod before?
5
00:00:09,301 --> 00:00:10,342
- I don't think
I have, actually.
6
00:00:10,386 --> 00:00:11,385
- [exhales pointedly]
7
00:00:11,429 --> 00:00:15,347
- This time token goes to mada.
- Aah!
8
00:00:15,433 --> 00:00:16,390
Top dish!
9
00:00:16,434 --> 00:00:17,349
- Go, go!
10
00:00:17,518 --> 00:00:19,393
- The dish I'm going
to be eliminating
11
00:00:19,437 --> 00:00:20,519
Is the tempura.
12
00:00:20,563 --> 00:00:22,187
- Oh, nicole.
13
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- ♪ I'm going down fighting ♪
14
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- And tonight--
15
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- Welcome tini younger.
16
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[cheers and applause]
17
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- You'll have 30 minutes
to recreate a dish
18
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From a photo.
19
00:00:30,990 --> 00:00:32,823
Remember,
when the platform leaves,
20
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The photo goes with it.
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- This is next level crazy.
22
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- It's gotta be
picture-perfect.
23
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- We've had one of the
strongest competitions ever.
24
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- I'm not gonna let
nobody stop me
25
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From chasing my dreams.
26
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- ♪ I'm going down fighting ♪
27
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[knives shinging]
28
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[dramatic rock music]
29
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[elevator dings]
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♪ ♪
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[timer ringing]
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♪ ♪
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- Welcome back.
- Whoo!
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- Come on.
- What's up?
35
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- So good to see you all.
- Yeah!
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- Feeling good?
37
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All: Yes, chef.
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- Listen up, as you can see,
there are only six of you left.
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Only three of you can make it
into that grand finale.
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And the clock is ticking.
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- Poof!
[laughing] wow.
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Wow, wow.
We are in the top six!
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This is a opportunity
to change my life.
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- Team ramsey, nothing would
make me happier right now
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Than seeing three gold aprons
in that finale.
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- Now I'm here.
47
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I'm in it to win it, baby.
48
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There can only be one
next level chef.
49
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- Zach, z money.
50
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- Whoo!
- [laughs]
51
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- My first pick
and my last man standing.
52
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The man bun is looking
extra tight today.
53
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- Thank you, chef.
I'm feeling super good.
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And I'm ready
to bring it, chef.
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- My hopes are all riding
on you, my friend.
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- Heard.
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- I want the best for you all,
but, you know,
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Team arrington looking sharp
in those aprons.
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- All the way, girl.
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- And we're standing strong.
- Yes.
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- These guys are representing
the home chefs.
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- Let's go. Let's go.
- Let's go, mada.
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- Okay, chefs, listen up.
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Food isn't just
about the taste.
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It begins with that first look.
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- The pictures
that we paint on that plate,
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They feed our souls as well.
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- Now, listen,
nobody knows better
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Than you social media chefs,
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A gorgeous dish equals
likes and follows,
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Which these days can turn
into cold hard cash.
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- In fact, someone near
and dear to our hearts
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Is making waves every day
on social media.
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She is creating
amazing-looking dishes
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That are bringing hundreds
of thousands of people
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To her channel on her brand-new
bite originals series.
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- A team trailblazer
through and through,
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From season 2
of "next level chef,"
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Welcome tini younger!
- Yes!
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[cheers and applause]
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- Welcome back.
- Tini, she's so cool.
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You can't not like tini.
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I just want to give her a hug.
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[laughs]
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- Tini younger from
team blais,
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Who is absolutely crushing it.
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- One dish stood out,
and that dish was beef tongue.
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- She's got
her own show on bite.
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- This is
"from scratch with tini."
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- She's got a book.
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She's got millions
of followers.
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- It's like a mouth-gasm.
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Can I say that?
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- She resonates
with so many people.
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So proud of her
and glad to see her back.
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- It's so awkward right now.
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- Tini, welcome back!
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- Thank you for having me.
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- We have missed you, girl.
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- I missed you.
101
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- Tini,
people used to ask me,
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"what is it like
working with gordon?"
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Now they ask me,
"what is it like working
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With the girl who cooks for
her boyfriend on social media?"
105
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- [laughs]
106
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- How about a quick challenge
for you, tini?
107
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- Yes.
108
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- If I showed you a photo
of a beautiful dish,
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Do you think that you could
recreate it just by looking
110
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At it for a few seconds?
- Yes, definitely.
111
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- You seem really confident.
- Yes, I can do it.
112
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- You have learned a lot
from "next level chef."
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The confidence is just
oozing out of you.
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- I had a good mentor.
- Yes, you did.
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- No offense to you.
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[laughter]
117
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- Okay, we're going
to try it, tini.
118
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Okay, here we go.
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Right here on this tablet
is a picture of a dish.
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It's an upscale
short rib poutine.
121
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You got it?
- Yes.
122
00:04:05,329 --> 00:04:07,079
- That was like, what,
maybe 10 seconds,
123
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That she saw that picture,
okay?
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It's go time.
125
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Wait, are you sure there
were six potatoes on there?
126
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- Six, I counted six.
- You sure?
127
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- Yes.
128
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- Watching tini do
her demonstration,
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She's making it look easy.
130
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I have a little bit of
a mind of a goldfish.
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I'm nervous, man.
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- What do you do when you
walk past and see a platform?
133
00:04:27,142 --> 00:04:30,269
- Elevators are like
flashbacks for me now.
134
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- Cold sweats in every
elevator you're in.
135
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- I know.
[exhales]
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They went on top.
They went on top.
137
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- You sure?
- 100%.
138
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All right.
139
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- Absolutely spot-on.
140
00:04:41,532 --> 00:04:42,948
- Well done.
Come on.
141
00:04:43,033 --> 00:04:43,949
- You still got it, tini.
- Amazing.
142
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- You still got it.
143
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- All of you, give it up for
the amazing tini, please.
144
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Thank you.
- Thank you.
145
00:04:48,247 --> 00:04:49,705
- Really good to see you,
my darling.
146
00:04:49,790 --> 00:04:50,998
- Thank you.
- Bye-bye.
147
00:04:51,083 --> 00:04:52,165
- Bye, tini.
- Good luck, everyone.
148
00:04:52,251 --> 00:04:53,542
- Thank you.
- Trailblazer for life.
149
00:04:53,627 --> 00:04:54,668
- Bye, tini.
Thank you.
150
00:04:54,753 --> 00:04:55,877
- Think you guys
can do that too?
151
00:04:55,963 --> 00:04:57,337
All: Yes, chef.
- I hope so.
152
00:04:57,381 --> 00:05:00,882
Because for today's challenge,
you'll have 30 minutes
153
00:05:00,968 --> 00:05:03,051
To recreate a dish
from a photo
154
00:05:03,053 --> 00:05:06,513
You'll see when
that platform drops.
155
00:05:06,557 --> 00:05:08,432
- Whoa.
- [laughs]
156
00:05:08,475 --> 00:05:11,810
- When the platform leaves,
the photo goes with it.
157
00:05:11,854 --> 00:05:13,353
- There is a twist every day.
158
00:05:13,397 --> 00:05:16,565
- Please remember, they've
also gotta taste good, too,
159
00:05:16,608 --> 00:05:17,774
Understood?
160
00:05:17,818 --> 00:05:20,193
Now, mada,
you had that best dish
161
00:05:20,237 --> 00:05:22,612
In the last challenge,
which earned you
162
00:05:22,698 --> 00:05:24,573
A time token of 10 seconds.
163
00:05:24,616 --> 00:05:27,826
So are you going to keep the
extra 10 seconds for yourself,
164
00:05:27,911 --> 00:05:30,829
Or will you take those
10 seconds away
165
00:05:30,914 --> 00:05:33,332
From another competitor
of yours?
166
00:05:33,375 --> 00:05:36,126
- If you want to achieve
greatness, set yourself up.
167
00:05:36,170 --> 00:05:37,836
You never bring
other people down.
168
00:05:37,921 --> 00:05:39,671
So I want the 10 seconds
for myself
169
00:05:39,798 --> 00:05:41,548
To look at that picture.
170
00:05:41,592 --> 00:05:43,842
- Love that.
- Respect.
171
00:05:43,927 --> 00:05:46,219
- Now, izahya and gabi,
you escaped
172
00:05:46,263 --> 00:05:49,890
The elimination last time,
so we are in the basement.
173
00:05:49,933 --> 00:05:51,975
- Christina and mada,
you both had
174
00:05:52,061 --> 00:05:53,852
The top dishes last time,
175
00:05:53,896 --> 00:05:55,854
So you're heading
to that top level.
176
00:05:55,939 --> 00:05:57,731
- Good luck.
- Good luck.
177
00:05:57,816 --> 00:05:59,858
- Let's go, guys,
top-level dishes.
178
00:05:59,943 --> 00:06:01,526
[dramatic music]
179
00:06:01,570 --> 00:06:02,736
[hydraulics whirring]
180
00:06:02,821 --> 00:06:06,448
- Photographic memory
starts now.
181
00:06:06,533 --> 00:06:09,451
♪ ♪
182
00:06:09,536 --> 00:06:10,535
[elevator dings]
183
00:06:10,621 --> 00:06:12,454
Whoo!
Let's go.
184
00:06:12,498 --> 00:06:13,622
- Good luck.
185
00:06:13,665 --> 00:06:18,085
♪ ♪
186
00:06:18,128 --> 00:06:19,628
- I'm going to
be at the finale,
187
00:06:19,671 --> 00:06:21,671
Taking it home for chef blais.
188
00:06:21,757 --> 00:06:23,507
There's no more mr. Nice zach.
189
00:06:23,550 --> 00:06:25,467
[laughs]
190
00:06:26,470 --> 00:06:27,302
I'm stoked.
191
00:06:27,346 --> 00:06:28,804
- Let's go, let's go, let's go.
192
00:06:28,847 --> 00:06:30,764
- All right.
193
00:06:30,849 --> 00:06:32,724
- Let's get it. Let's go.
- Ooh!
194
00:06:32,810 --> 00:06:34,935
- My second time in a row
coming into the basement.
195
00:06:34,978 --> 00:06:36,937
Now, I have to
embrace the basement.
196
00:06:36,980 --> 00:06:38,647
I have to cook in there
with confidence,
197
00:06:38,732 --> 00:06:40,565
And that's the only way
I'm going to make it
198
00:06:40,651 --> 00:06:42,109
Out the basement.
199
00:06:42,194 --> 00:06:44,653
Trying to go to the
top five, let's go.
200
00:06:44,696 --> 00:06:45,695
[laughs]
201
00:06:45,781 --> 00:06:46,905
- Picture-perfect.
202
00:06:46,949 --> 00:06:49,866
- Picture-perfect, let's go.
203
00:06:49,952 --> 00:06:51,451
Let's go.
- All right, chef.
204
00:06:51,495 --> 00:06:52,619
- Right.
205
00:06:52,663 --> 00:06:53,787
- Let's go.
206
00:06:53,831 --> 00:06:56,248
- We are down in the basement.
207
00:06:56,333 --> 00:06:57,833
How are you feeling?
- I'm feeling good, chef.
208
00:06:57,918 --> 00:06:59,251
- Yeah?
- Doing good, yeah.
209
00:06:59,336 --> 00:07:00,794
- The good news is
that there's no grab.
210
00:07:00,838 --> 00:07:02,170
There's a basket.
211
00:07:02,214 --> 00:07:05,048
And so focus on that picture.
212
00:07:05,092 --> 00:07:06,049
You okay?
- Yes, chef.
213
00:07:06,093 --> 00:07:07,634
- We got this?
- Yes, chef.
214
00:07:07,719 --> 00:07:09,469
- Let's get it.
- Let's go.
215
00:07:12,599 --> 00:07:13,849
- Yeah!
216
00:07:13,892 --> 00:07:15,392
- Yes, all right.
- Rock and roll.
217
00:07:15,436 --> 00:07:16,935
- All right, great, chef.
- Let's make it happen.
218
00:07:17,020 --> 00:07:18,478
Let's make it happen.
219
00:07:18,522 --> 00:07:20,605
- Aah!
220
00:07:20,691 --> 00:07:23,650
Come on!
- All right!
221
00:07:23,694 --> 00:07:25,360
- Let's go!
- Yeah!
222
00:07:25,404 --> 00:07:26,653
- We got the team now.
223
00:07:26,697 --> 00:07:28,238
We got the team now.
- We're so good, you guys.
224
00:07:28,323 --> 00:07:29,865
- Even though we're
no longer in teams,
225
00:07:29,908 --> 00:07:33,243
I still, deep down, I have to
have love for team arrington.
226
00:07:33,287 --> 00:07:36,246
I'm honestly 10 times the chef
I was since I got in here.
227
00:07:36,248 --> 00:07:38,123
- When the light changes green,
you're going to go first.
228
00:07:38,208 --> 00:07:39,416
- Yep.
229
00:07:39,626 --> 00:07:40,750
- And christina, you'll
follow after the 10 seconds.
230
00:07:40,836 --> 00:07:42,335
- Let's go!
- Platform is on the move.
231
00:07:42,421 --> 00:07:44,087
- Come on!
232
00:07:44,173 --> 00:07:49,342
I am coming in just like
a freaking monster today.
233
00:07:50,429 --> 00:07:51,678
- Go!
234
00:07:51,763 --> 00:07:53,722
All right, mada, look around.
235
00:07:53,765 --> 00:07:56,391
- I've never done
anything like this before,
236
00:07:56,435 --> 00:07:59,060
Recreate an entire dish
just by looking at a photo.
237
00:07:59,146 --> 00:08:00,687
It's all about the
little details.
238
00:08:00,731 --> 00:08:02,355
Every little thing counts.
239
00:08:02,399 --> 00:08:04,566
And I saw that veal,
and it looked beautiful.
240
00:08:04,610 --> 00:08:06,109
And I was like,
you know what, boom.
241
00:08:06,153 --> 00:08:07,110
Let's go.
242
00:08:07,154 --> 00:08:08,778
- Christina,
go, go, go, go, go!
243
00:08:08,822 --> 00:08:10,947
Take a look around, right?
244
00:08:11,033 --> 00:08:13,450
Grab something you're
confident cooking.
245
00:08:13,494 --> 00:08:14,910
- I see a mole.
246
00:08:14,995 --> 00:08:18,705
Mole sauce takes like,
weeks to make or days.
247
00:08:18,832 --> 00:08:20,373
No.
248
00:08:20,459 --> 00:08:23,710
I see the shrimp dumplings,
and I'm like, it's simple.
249
00:08:23,837 --> 00:08:26,046
But the flavors are not simple.
250
00:08:26,131 --> 00:08:28,882
So you still get to showcase
a lot of technique.
251
00:08:28,967 --> 00:08:32,969
- Count how many dumplings,
3, 2, 1.
252
00:08:33,055 --> 00:08:36,556
- I'm going to take
this one for sure.
253
00:08:36,600 --> 00:08:37,807
- Right?
254
00:08:37,893 --> 00:08:39,226
You got the picture
in your mind.
255
00:08:39,311 --> 00:08:41,478
- Here we go, picture-perfect.
Go time.
256
00:08:41,563 --> 00:08:42,479
Go, go, go, go!
257
00:08:42,564 --> 00:08:43,563
Okay, there it is.
258
00:08:43,649 --> 00:08:44,648
What do we got?
259
00:08:44,733 --> 00:08:45,690
- That's a chicken mole.
260
00:08:45,734 --> 00:08:47,150
- I see ravioli.
261
00:08:47,236 --> 00:08:48,443
And then I kind of look at
the other ones, I'm like,
262
00:08:48,487 --> 00:08:51,029
Screw all the other ones,
ravioli.
263
00:08:51,114 --> 00:08:53,740
- So ravioli, mole, and ramen.
264
00:08:53,784 --> 00:08:55,242
- Oh, [bleep].
265
00:08:55,244 --> 00:08:58,537
I just know mole takes forever.
I'm like, absolutely not.
266
00:08:58,622 --> 00:09:00,121
- Oh, you got paella.
267
00:09:00,207 --> 00:09:03,124
- I know how to cook seafood,
and it's rice, so let's rock.
268
00:09:03,210 --> 00:09:05,377
- Right, you got it?
- Yes, chef.
269
00:09:05,462 --> 00:09:08,004
I am burning this picture
into my soul right now.
270
00:09:08,048 --> 00:09:10,549
Every little detail counts.
271
00:09:10,634 --> 00:09:11,841
- Richard, send it, please.
272
00:09:11,885 --> 00:09:12,759
- It's on the way, gordon.
273
00:09:12,844 --> 00:09:14,761
It's on the way.
274
00:09:14,846 --> 00:09:17,097
- Get set--
275
00:09:19,351 --> 00:09:20,475
Go!
276
00:09:20,561 --> 00:09:22,519
Amazing, chicken mole.
277
00:09:22,563 --> 00:09:24,479
- I just run to one,
278
00:09:24,523 --> 00:09:27,107
And I stick with the first one
I see.
279
00:09:27,150 --> 00:09:29,943
But then I see izahya
out of the corner of my eye
280
00:09:30,028 --> 00:09:31,611
Just like, coming over to peek.
281
00:09:31,738 --> 00:09:33,697
What is he thinking?
Like, this is my basket.
282
00:09:33,740 --> 00:09:35,115
Like, go away.
283
00:09:35,158 --> 00:09:37,492
Today, I am ramen.
[laughs]
284
00:09:37,578 --> 00:09:38,660
- Does anyone--ramen.
285
00:09:38,745 --> 00:09:39,869
Stay there, focus.
286
00:09:39,955 --> 00:09:42,664
- I'm left with
the chicken mole.
287
00:09:42,749 --> 00:09:44,124
- Study every component.
288
00:09:44,209 --> 00:09:45,875
Radishes,
what have you got there?
289
00:09:45,961 --> 00:09:47,711
You got one, two, three,
four shallots.
290
00:09:47,754 --> 00:09:48,712
Five seconds, guys.
291
00:09:48,797 --> 00:09:50,088
- Egg.
292
00:09:50,132 --> 00:09:51,131
- Good.
293
00:09:51,258 --> 00:09:52,257
Look at the color of the miso.
- Miso.
294
00:09:52,384 --> 00:09:54,134
- Yeah, look at the
egg and the bacon.
295
00:09:54,219 --> 00:09:54,968
- Yes.
296
00:09:55,053 --> 00:09:57,554
- Yeah, study, study, study.
297
00:09:57,598 --> 00:09:58,722
Okay, guys.
- Okay.
298
00:09:58,765 --> 00:09:59,681
- Start working that out.
299
00:09:59,725 --> 00:10:00,765
- Oh.
300
00:10:00,809 --> 00:10:02,058
- Your 30 minutes starts now.
301
00:10:02,177 --> 00:10:03,727
You ever made a chicken mole?
- No, chef.
302
00:10:03,812 --> 00:10:04,936
- Oh, [bleep].
303
00:10:05,063 --> 00:10:06,730
- I don't even know
what the main components
304
00:10:06,773 --> 00:10:07,772
Of a mole sauce is.
305
00:10:07,816 --> 00:10:09,149
I'm opening up my basket.
306
00:10:09,234 --> 00:10:13,111
I see chilies, chocolate,
pine nuts, limes.
307
00:10:13,155 --> 00:10:15,947
And I'm like,
which one goes into the mole?
308
00:10:16,033 --> 00:10:17,073
- All the ingredients
are there.
309
00:10:17,117 --> 00:10:18,116
- Yes, chef.
310
00:10:18,243 --> 00:10:19,951
I've never made
a chicken mole before.
311
00:10:20,037 --> 00:10:22,621
- Okay, so it's a really nice,
rich, beautiful mexican sauce.
312
00:10:22,664 --> 00:10:25,290
Traditionally, they take
eight hours to make.
313
00:10:25,334 --> 00:10:28,209
- [scoffs] I also don't have
8 to 10 hours to do this,
314
00:10:28,253 --> 00:10:30,378
So every second counts.
315
00:10:30,464 --> 00:10:32,213
- Can you picture that
chicken mole in your head?
316
00:10:32,299 --> 00:10:34,549
Start thinking about
those mexican spices.
317
00:10:34,635 --> 00:10:36,051
- Yes, chef.
- You've never tasted a mole?
318
00:10:36,094 --> 00:10:38,928
- Never tasted a mole before.
- All right.
319
00:10:39,047 --> 00:10:43,767
- I'm--I'm in panic mode
right now.
320
00:10:43,810 --> 00:10:46,186
I have to get this right.
321
00:10:50,901 --> 00:10:52,776
- Get that chicken on, my man.
- Yes, chef.
322
00:10:52,819 --> 00:10:54,277
- Good.
After that, get your rice on.
323
00:10:54,363 --> 00:10:56,237
And then with that mole sauce,
324
00:10:56,323 --> 00:10:57,614
So sometimes they put
chocolate in there.
325
00:10:57,866 --> 00:10:59,824
- I didn't even know that it
was really a chocolate sauce.
326
00:10:59,951 --> 00:11:01,993
So this is all
something new for me.
327
00:11:02,079 --> 00:11:03,995
But hey, I don't back
down from no challenges.
328
00:11:04,081 --> 00:11:05,705
I'm ready to take it head on.
329
00:11:05,749 --> 00:11:07,207
- Right.
What did you grab?
330
00:11:07,250 --> 00:11:08,875
- I have the ramen.
331
00:11:08,960 --> 00:11:10,293
- Ramen, lovely.
332
00:11:10,379 --> 00:11:12,045
- So this is going to have
to get really crisped up.
333
00:11:12,130 --> 00:11:13,338
- Yeah, exactly.
334
00:11:13,382 --> 00:11:14,839
How many slices were on there?
335
00:11:14,883 --> 00:11:16,466
- It looked like two,
but it could have
336
00:11:16,510 --> 00:11:18,218
Even just been one fat piece.
337
00:11:18,261 --> 00:11:20,804
I really tried to lock
in photographically,
338
00:11:20,847 --> 00:11:22,389
Like all of those elements.
339
00:11:22,432 --> 00:11:24,766
The only thing that
I'm a little worried about
340
00:11:24,810 --> 00:11:25,975
Is maybe my pork belly.
341
00:11:26,103 --> 00:11:27,811
I think there's three pieces.
342
00:11:27,896 --> 00:11:29,771
If not, then I--
I don't know.
343
00:11:29,815 --> 00:11:33,108
I don't even know where else
to go from here, honestly.
344
00:11:33,193 --> 00:11:34,734
- Get them in quick.
- Nice, mada.
345
00:11:34,820 --> 00:11:35,860
Where are we at?
346
00:11:35,946 --> 00:11:37,404
- Ooh, I got the
veal schnitzel.
347
00:11:37,447 --> 00:11:38,905
I got the potatoes going right
now because I know
348
00:11:38,990 --> 00:11:40,365
They're going to take
the longest.
349
00:11:40,409 --> 00:11:41,825
- Okay, and what's your
technique with pounding
350
00:11:41,910 --> 00:11:43,243
This beautiful veal cutlet?
351
00:11:43,328 --> 00:11:45,245
- I want to get it nice
and thin, but not too thin.
352
00:11:45,288 --> 00:11:46,538
I want to still get
a nice cook on it.
353
00:11:46,665 --> 00:11:47,956
- Smart.
354
00:11:47,999 --> 00:11:49,374
- Even though it's
going to look the part,
355
00:11:49,418 --> 00:11:50,417
It's going to taste
the part too, chef.
356
00:11:50,460 --> 00:11:51,626
- I love that.
357
00:11:51,670 --> 00:11:53,169
All right, christina,
how are we looking?
358
00:11:53,213 --> 00:11:54,629
- I'm feeling and
looking good right now.
359
00:11:54,631 --> 00:11:55,714
- You are feeling it
looking good right now.
360
00:11:55,757 --> 00:11:56,715
- Yeah.
361
00:11:56,800 --> 00:11:57,882
I can't panic in the icu.
362
00:11:57,968 --> 00:11:59,843
So I can't panic here
either, chef.
363
00:11:59,928 --> 00:12:01,094
- Absolutely.
364
00:12:01,138 --> 00:12:02,595
Christina, what basket
did you grab?
365
00:12:02,681 --> 00:12:04,222
- Shrimp dumplings basket.
366
00:12:04,266 --> 00:12:05,765
- What do you think is going
to be the most challenging
367
00:12:05,809 --> 00:12:07,225
Component of this dish?
368
00:12:07,310 --> 00:12:09,894
- Just getting that
filling flavor spot-on
369
00:12:09,980 --> 00:12:11,479
And making sure
I nail that plating.
370
00:12:11,565 --> 00:12:13,815
- Do you use memory much
in the icu unit?
371
00:12:13,859 --> 00:12:15,650
- Oh, yeah.
You have to.
372
00:12:15,736 --> 00:12:16,943
Everything's memory.
373
00:12:17,028 --> 00:12:19,612
You have to know
what meds to give
374
00:12:19,698 --> 00:12:20,822
With different heart rhythms.
375
00:12:20,907 --> 00:12:21,990
You have to know
what to do when
376
00:12:22,075 --> 00:12:23,658
Someone's in cardiac arrest.
377
00:12:23,702 --> 00:12:27,203
The skills that I use
for being an icu nurse
378
00:12:27,247 --> 00:12:29,914
Totally apply to
this competition.
379
00:12:30,000 --> 00:12:32,584
I have to think on my toes.
380
00:12:32,669 --> 00:12:35,003
It all crosses over.
381
00:12:35,088 --> 00:12:37,005
- Five minutes down, guys.
382
00:12:37,090 --> 00:12:38,923
- Jordan.
- Yes, chef.
383
00:12:39,009 --> 00:12:40,759
- Right, you got paella, right?
- Yes, chef.
384
00:12:40,802 --> 00:12:42,719
I've never made paella.
385
00:12:42,763 --> 00:12:43,762
And I know traditionally,
paella is
386
00:12:43,805 --> 00:12:44,888
Supposed to take a long time.
387
00:12:44,931 --> 00:12:46,848
This is stressful.
388
00:12:46,933 --> 00:12:48,808
- The key is trying
to get that--
389
00:12:48,894 --> 00:12:51,144
That rice to that
amazing color.
390
00:12:51,229 --> 00:12:53,062
Did you have any other
ingredients in here?
391
00:12:53,106 --> 00:12:54,689
- Just saffron, smoked paprika.
392
00:12:54,733 --> 00:12:55,857
- So like, you want to
get some wine in there
393
00:12:55,901 --> 00:12:57,150
And get some saffron in there.
394
00:12:57,235 --> 00:12:59,778
You know, it's the world's
most expensive spice.
395
00:12:59,863 --> 00:13:00,987
It's the bling of
the spice cabinet.
396
00:13:01,072 --> 00:13:02,280
- Yeah, there you go.
397
00:13:02,365 --> 00:13:04,032
Right up my alley, right, chef?
- There it is.
398
00:13:04,075 --> 00:13:05,784
I'm a hip-hop kid, jordan.
399
00:13:05,827 --> 00:13:06,951
- I-I could tell, chef.
I could tell.
400
00:13:07,037 --> 00:13:08,703
- You can?
- Yeah, absolutely.
401
00:13:08,789 --> 00:13:09,954
- Oh, know what?
402
00:13:09,998 --> 00:13:11,414
- Yeah, when you told me
to flow with my food
403
00:13:11,500 --> 00:13:12,624
In auditions, I was like,
404
00:13:12,667 --> 00:13:14,000
Okay, he knows what
he's talking about.
405
00:13:14,085 --> 00:13:15,794
- Focus on the details, right?
- Yes, chef.
406
00:13:15,837 --> 00:13:16,669
- All right, z money.
407
00:13:16,755 --> 00:13:18,046
- Yes, chef.
- Back to it.
408
00:13:18,089 --> 00:13:20,590
I like the z money thing.
- I'm loving it, right?
409
00:13:20,675 --> 00:13:21,800
- Z money and blais,
it's like
410
00:13:21,843 --> 00:13:23,927
A fun am talk radio show
we should do.
411
00:13:23,970 --> 00:13:25,261
- Damn right.
I see a pasta roller, chef.
412
00:13:25,347 --> 00:13:26,679
- Okay.
413
00:13:26,723 --> 00:13:28,515
- I got ravioli, feeling
super comfortable with that.
414
00:13:28,600 --> 00:13:30,183
- It must be nice.
415
00:13:30,268 --> 00:13:31,643
- All right, so zach, how many
ravioli were on the plate?
416
00:13:31,686 --> 00:13:32,977
- Five or six.
417
00:13:33,021 --> 00:13:34,229
- Okay, all right.
- Yeah.
418
00:13:34,272 --> 00:13:36,147
I think there's five
raviolis on the plate,
419
00:13:36,233 --> 00:13:38,316
But I'm going to make extra,
just in case.
420
00:13:38,360 --> 00:13:40,151
You have to cover your own ass.
421
00:13:40,195 --> 00:13:41,569
- No surprise
being the pro chef,
422
00:13:41,655 --> 00:13:44,072
But you took probably
the hardest thing
423
00:13:44,115 --> 00:13:45,532
To make happen
in the time limit,
424
00:13:45,575 --> 00:13:46,825
And that is the pasta.
425
00:13:46,910 --> 00:13:48,493
A lot of pressure
riding on you, man.
426
00:13:48,578 --> 00:13:50,912
I want you to be someone
who gets to the end here.
427
00:13:50,997 --> 00:13:52,580
- 100%.
- There's only one of you left.
428
00:13:52,666 --> 00:13:53,873
- I know.
429
00:13:53,959 --> 00:13:54,874
I got to represent
team blais, chef.
430
00:13:54,960 --> 00:13:57,001
I'm in it for you, baby.
431
00:13:57,879 --> 00:13:59,629
- Coming up to halfway, guys.
432
00:13:59,714 --> 00:14:02,173
Coming up to halfway.
433
00:14:02,259 --> 00:14:04,467
- Mm.
- Keep it going, mate.
434
00:14:04,553 --> 00:14:05,927
You've just got to focus
on that mole sauce now.
435
00:14:05,971 --> 00:14:07,595
- Yes, chef.
- Yeah?
436
00:14:07,639 --> 00:14:09,138
And you are home and dry.
437
00:14:09,224 --> 00:14:11,015
Keep it going, yes?
- Yes, chef.
438
00:14:11,101 --> 00:14:12,433
Keep working, gabi.
Let's get out this basement.
439
00:14:12,477 --> 00:14:14,435
- Yes.
Let's do it, izahya.
440
00:14:16,398 --> 00:14:19,357
- How many dumplings
are you making?
441
00:14:19,401 --> 00:14:20,275
- Uh--
442
00:14:20,318 --> 00:14:21,734
It's so difficult.
443
00:14:21,820 --> 00:14:24,186
You think you saw
all the details,
444
00:14:24,239 --> 00:14:26,197
And then you're like--
[laughs]
445
00:14:26,241 --> 00:14:29,242
I missed, like, the--
the most important thing,
446
00:14:29,286 --> 00:14:31,619
Was how many dumplings
are on the plate.
447
00:14:31,705 --> 00:14:33,830
I'm going to make seven.
- Okay.
448
00:14:33,874 --> 00:14:37,917
- So now I have no choice
but to guess.
449
00:14:38,003 --> 00:14:40,712
- Guys, make sure
you're looking.
450
00:14:40,755 --> 00:14:42,130
Here's the beauty.
451
00:14:42,257 --> 00:14:44,257
These chefs get a second look
to refine their vision.
452
00:14:44,301 --> 00:14:46,342
We are looking at every
single detail on that plate.
453
00:14:46,386 --> 00:14:48,428
It can come down to
missing a garnish.
454
00:14:48,471 --> 00:14:51,514
- One, two, three,
four, five, okay.
455
00:14:51,600 --> 00:14:53,099
[sighs]
456
00:14:53,184 --> 00:14:55,685
The ipads descend
from the gods.
457
00:14:55,770 --> 00:14:57,186
- Look at that puree.
458
00:14:57,272 --> 00:14:59,355
Look at what's in the salad,
what greens are on the salad,
459
00:14:59,399 --> 00:15:00,440
Right?
- Yeah.
460
00:15:00,483 --> 00:15:02,108
- Garnishes, five dumplings.
Let's go.
461
00:15:02,193 --> 00:15:03,943
- Guys, platform is here again.
462
00:15:03,987 --> 00:15:05,570
It's another chance
to study the picture.
463
00:15:05,697 --> 00:15:06,988
- Oh, yes.
464
00:15:07,073 --> 00:15:08,072
Okay.
465
00:15:08,199 --> 00:15:09,782
- It's only going to
be here for a bit.
466
00:15:09,826 --> 00:15:10,909
- How is that chard like that?
467
00:15:10,952 --> 00:15:12,118
I look at my picture,
468
00:15:12,203 --> 00:15:15,622
And then I notice this squid
is cross-scored
469
00:15:15,707 --> 00:15:17,081
And rolled up and torched.
470
00:15:17,167 --> 00:15:19,918
And I'm like, oh, I didn't
catch that last time.
471
00:15:19,961 --> 00:15:20,919
Yeah, mussel, mussel.
472
00:15:20,962 --> 00:15:22,337
- One, two, three, four, five.
473
00:15:22,422 --> 00:15:23,630
- Make sure you get
all the details.
474
00:15:23,673 --> 00:15:24,631
What are the colors?
475
00:15:24,674 --> 00:15:26,215
What are the herbs?
476
00:15:26,301 --> 00:15:27,842
- I'm glad I looked really
close because there's
477
00:15:27,928 --> 00:15:29,969
Chive and pistachio on it.
478
00:15:30,055 --> 00:15:32,096
So I'm catching
these minute details.
479
00:15:32,140 --> 00:15:35,683
Boom, this is going to
get me top dish, baby.
480
00:15:35,769 --> 00:15:36,893
- Do I have all
of the elements?
481
00:15:36,978 --> 00:15:39,520
- That is a rich plate.
482
00:15:39,564 --> 00:15:40,980
- Nice job.
483
00:15:41,066 --> 00:15:42,774
- Guys, guys, guys,
look--another look--
484
00:15:42,859 --> 00:15:43,816
- Another picture.
485
00:15:43,860 --> 00:15:44,984
- Look, look, take a look.
486
00:15:45,028 --> 00:15:46,653
Study every detail.
- Rice, pepper.
487
00:15:46,696 --> 00:15:48,071
- Every detail.
488
00:15:48,156 --> 00:15:50,865
- Belly, three slices,
two of this, half an egg.
489
00:15:50,951 --> 00:15:52,075
- See what color plate it's on.
490
00:15:52,160 --> 00:15:53,826
You got a little bit
of garnish there.
491
00:15:53,870 --> 00:15:54,827
- And I have these white
stripey in the oven.
492
00:15:54,871 --> 00:15:56,079
- Well done, the noodles?
Good.
493
00:15:56,122 --> 00:15:58,790
Well done, well done,
well done, good.
494
00:15:58,833 --> 00:16:00,792
[dramatic music]
495
00:16:00,877 --> 00:16:02,251
- I like it.
I like it.
496
00:16:02,295 --> 00:16:03,878
That looks pretty damn similar
to that picture, chef.
497
00:16:03,922 --> 00:16:05,046
- That looks really,
really close.
498
00:16:05,090 --> 00:16:06,756
Well, you're a social
media chef, right?
499
00:16:06,841 --> 00:16:07,966
- Yes, chef.
500
00:16:08,051 --> 00:16:09,384
- So have you ever done
this sort of thing,
501
00:16:09,511 --> 00:16:10,927
Where you see someone's post
and then you replicate it?
502
00:16:11,054 --> 00:16:12,345
- Yeah, I usually have
a little bit more time to
503
00:16:12,430 --> 00:16:13,972
Figure it out, but you know--
- true, true, true.
504
00:16:14,057 --> 00:16:15,807
- Well, maybe tini's
good luck, I think,
505
00:16:15,934 --> 00:16:17,141
That she cooked
the paella last time.
506
00:16:17,227 --> 00:16:19,185
Just hoping we can get
this thing cooked down.
507
00:16:19,229 --> 00:16:20,186
- If you're worried
about the cooking,
508
00:16:20,230 --> 00:16:21,646
Get a top on it, right?
- Okay.
509
00:16:21,690 --> 00:16:22,981
- Only nine minutes left.
510
00:16:23,024 --> 00:16:25,066
- Heard.
- Yes, chef.
511
00:16:25,110 --> 00:16:26,651
- Make sure the
ravioli is right.
512
00:16:26,695 --> 00:16:28,611
They've been really,
really crimped and tight,
513
00:16:28,697 --> 00:16:29,779
So water doesn't get in them.
514
00:16:29,823 --> 00:16:31,239
- Yes, chef.
515
00:16:31,366 --> 00:16:32,991
- And that's why you don't need
the water like rip roaring.
516
00:16:33,076 --> 00:16:34,701
This one is popped,
it looks like, right?
517
00:16:34,786 --> 00:16:36,035
- Yep.
Yep, discarding that.
518
00:16:36,121 --> 00:16:37,328
- Those look about
the right size too.
519
00:16:37,455 --> 00:16:38,413
- Yeah.
520
00:16:41,793 --> 00:16:43,501
- Everybody good?
- Yes, chef.
521
00:16:43,545 --> 00:16:45,169
- You're looking composed,
guys.
522
00:16:45,255 --> 00:16:47,046
How many pleats
do you have here?
523
00:16:47,132 --> 00:16:48,589
- I didn't count
the pleats, but--
524
00:16:48,633 --> 00:16:49,799
- Okay.
525
00:16:49,884 --> 00:16:51,092
- Chef arrington
asked me if I counted
526
00:16:51,136 --> 00:16:52,719
The pleats on my dumplings.
527
00:16:52,804 --> 00:16:54,512
Like, no,
I didn't count the pleats.
528
00:16:54,597 --> 00:16:57,724
Now I'm freaking out again.
529
00:16:57,851 --> 00:16:58,808
- You know,
gordon and richard
530
00:16:58,893 --> 00:17:00,476
Are going to be
looking at that.
531
00:17:00,562 --> 00:17:02,478
Just make sure they're nice,
and they're all the same, okay?
532
00:17:02,564 --> 00:17:05,148
- Man, if they make
a comment about
533
00:17:05,233 --> 00:17:07,734
The number of pleats
on my dumplings,
534
00:17:07,819 --> 00:17:10,987
Like, this is next level crazy.
535
00:17:11,072 --> 00:17:13,823
- Come on, guys, big push.
536
00:17:13,867 --> 00:17:15,158
- Final five minutes.
537
00:17:15,201 --> 00:17:17,952
- I'm sure this rice
probably has sazon in it
538
00:17:17,996 --> 00:17:20,538
Because my rice
is more red than--
539
00:17:20,582 --> 00:17:22,498
- Okay.
- I'm looking at my rice.
540
00:17:22,584 --> 00:17:24,542
My rice is more
on the whiter side
541
00:17:24,627 --> 00:17:27,378
Compared to that
red, rich color.
542
00:17:27,464 --> 00:17:28,963
- Are you sure it was?
543
00:17:29,007 --> 00:17:30,798
- As soon as he asked me,
am I sure I want to do that?
544
00:17:30,884 --> 00:17:32,592
No, I don't know if I'm sure.
545
00:17:32,677 --> 00:17:34,135
I'm not sure anymore.
546
00:17:34,220 --> 00:17:35,887
I'm actually just running
it with my rice like this.
547
00:17:35,972 --> 00:17:37,055
- You're sure?
548
00:17:37,098 --> 00:17:39,098
- Yes, chef.
549
00:17:39,142 --> 00:17:40,808
- You got four minutes
to do it, guys.
550
00:17:40,852 --> 00:17:42,393
Only four minutes left.
551
00:17:42,437 --> 00:17:44,228
- Yes, chef.
552
00:17:44,314 --> 00:17:46,147
- Is the rice feeling good?
553
00:17:46,232 --> 00:17:47,315
- Super toothsome.
554
00:17:47,358 --> 00:17:48,816
- Like raw in the middle?
555
00:17:48,943 --> 00:17:50,026
- What are you
suggesting right now?
556
00:17:50,070 --> 00:17:51,819
- You got to get
a cover back on it.
557
00:17:51,863 --> 00:17:53,154
And I mean, you got to just
let it go as long as you can.
558
00:17:53,239 --> 00:17:53,988
- Okay.
- Right?
559
00:17:54,115 --> 00:17:55,073
Just get everything organized.
560
00:17:55,158 --> 00:17:56,365
Because again,
you're going to be
561
00:17:56,409 --> 00:17:57,492
Going right up against
the wire with the rice.
562
00:17:57,577 --> 00:17:58,993
- Yes, chef.
563
00:17:59,079 --> 00:18:01,287
Any time a mentor is worried
about my cook, I'm worried.
564
00:18:01,372 --> 00:18:02,955
- Don't mess with it, right?
It's like opening the oven now.
565
00:18:03,041 --> 00:18:06,125
- Chef blais is stressing
me out right now.
566
00:18:06,252 --> 00:18:07,251
- Okay, we're running
out of time.
567
00:18:07,295 --> 00:18:08,711
Let's go.
- Uh--
568
00:18:08,797 --> 00:18:11,839
This is literally going to
come down to the last minute.
569
00:18:11,966 --> 00:18:14,300
♪ ♪
570
00:18:17,180 --> 00:18:18,221
[dramatic music]
571
00:18:18,431 --> 00:18:20,681
- Two minutes left, guys,
two minutes left.
572
00:18:20,767 --> 00:18:22,642
- Oh.
- Start plating.
573
00:18:22,727 --> 00:18:23,976
- Thank you, chef.
574
00:18:24,020 --> 00:18:26,062
That's why I love you.
- [laughing]
575
00:18:26,106 --> 00:18:27,980
- As I'm plating,
I'm thinking,
576
00:18:28,024 --> 00:18:30,691
Are my dumplings facing
all the right way?
577
00:18:30,777 --> 00:18:32,527
Are my sesame seeds messy?
578
00:18:32,612 --> 00:18:35,738
Do I have the right number
of red chilies on my plate?
579
00:18:35,824 --> 00:18:37,782
Like, I don't know.
580
00:18:37,826 --> 00:18:39,200
It's stressful.
581
00:18:39,244 --> 00:18:41,160
- Mada,
don't forget that sauce.
582
00:18:41,204 --> 00:18:43,579
Picture-perfect.
Mada, you got to go, bud.
583
00:18:43,665 --> 00:18:45,456
- Chef arrington, chill.
584
00:18:45,500 --> 00:18:48,835
I got my veal, check,
mashed potatoes, check,
585
00:18:48,870 --> 00:18:51,087
Salad, check,
lemon slice,
586
00:18:51,131 --> 00:18:53,172
Caper sauce,
check, check, check.
587
00:18:53,258 --> 00:18:54,882
There is nothing
missing on my plate.
588
00:18:54,968 --> 00:18:56,759
I'm feeling
confident right now.
589
00:18:56,845 --> 00:18:57,885
- One minute left, guys.
590
00:18:57,929 --> 00:18:58,970
One minute left.
591
00:18:59,097 --> 00:19:02,014
It's got to be
picture-perfect, gentlemen,
592
00:19:02,100 --> 00:19:04,433
Every little garnish,
every color.
593
00:19:04,519 --> 00:19:06,561
- Just praying that that
rice is cooked to perfection.
594
00:19:06,688 --> 00:19:08,062
It tasted good to me.
595
00:19:08,148 --> 00:19:11,691
So fingers, toes crossed,
we're crossing everything.
596
00:19:11,776 --> 00:19:13,192
- 30 seconds to go.
Well done.
597
00:19:13,319 --> 00:19:14,777
We are not missing
that platform.
598
00:19:14,821 --> 00:19:15,903
Let's go.
599
00:19:16,072 --> 00:19:18,781
Okay, let's go. Come on.
Platform's here, guys.
600
00:19:18,825 --> 00:19:20,032
Seconds away.
601
00:19:20,076 --> 00:19:21,742
Well done. Well done.
Well done. Well done.
602
00:19:21,828 --> 00:19:23,661
Go, go, go, go, go, go, go.
603
00:19:23,705 --> 00:19:24,912
Go, go, go, go.
604
00:19:24,956 --> 00:19:26,914
Well done.
Well done.
605
00:19:26,958 --> 00:19:28,583
- Oh!
- Yes.
606
00:19:28,585 --> 00:19:29,667
- Good job.
607
00:19:29,711 --> 00:19:31,627
That's what I'm talking about.
608
00:19:31,671 --> 00:19:32,962
- Platform is here.
- Heard.
609
00:19:33,006 --> 00:19:34,463
- Guys, platform is here.
- Yes, chef.
610
00:19:34,507 --> 00:19:36,757
- Platform is here, guys.
Zach, platform is here.
611
00:19:36,843 --> 00:19:38,301
- Yep, coming.
612
00:19:38,344 --> 00:19:41,304
♪ ♪
613
00:19:41,347 --> 00:19:42,513
Yes.
614
00:19:42,557 --> 00:19:44,140
Whoo!
615
00:19:44,225 --> 00:19:45,766
- Platform is here.
616
00:19:45,852 --> 00:19:47,143
Waits for no one.
617
00:19:47,187 --> 00:19:49,437
Plates on the platform
right now, guys.
618
00:19:49,522 --> 00:19:50,771
Let's go.
619
00:19:50,815 --> 00:19:52,732
Let's go, let's go, let's go!
620
00:19:52,817 --> 00:19:54,233
Okay, baby.
621
00:19:54,277 --> 00:19:55,484
- Yes!
622
00:19:55,570 --> 00:20:02,241
♪ ♪
623
00:20:02,285 --> 00:20:04,577
- Oof.
624
00:20:04,662 --> 00:20:09,040
Oh, my goodness, look at these.
625
00:20:11,044 --> 00:20:12,293
- I nailed that photo.
626
00:20:12,337 --> 00:20:14,462
I got all the minute details
to the plate,
627
00:20:14,505 --> 00:20:16,881
Five raviolis with the rings
around the ridges.
628
00:20:16,966 --> 00:20:18,674
I tasted it.
It was fire!
629
00:20:18,718 --> 00:20:20,343
Z money, honey!
630
00:20:20,428 --> 00:20:22,220
- Shall we start
in the basement?
631
00:20:22,305 --> 00:20:23,095
- Yes, please.
632
00:20:23,181 --> 00:20:26,224
- First up, a pork belly ramen.
633
00:20:26,309 --> 00:20:28,226
Shall we take a look
at the picture?
634
00:20:28,311 --> 00:20:30,686
- Let's do it.
- And look at the comparisons?
635
00:20:30,730 --> 00:20:32,647
Wow, that's good.
636
00:20:32,690 --> 00:20:35,191
- From the amount of the pork
belly to the cook on the egg,
637
00:20:35,276 --> 00:20:36,859
It's really stunning.
638
00:20:36,945 --> 00:20:39,445
- Let's hope it tastes
as good as it looks.
639
00:20:39,480 --> 00:20:42,406
[tense music]
640
00:20:42,450 --> 00:20:43,616
♪ ♪
641
00:20:43,701 --> 00:20:44,784
- The look is spot-on.
642
00:20:44,827 --> 00:20:48,663
The taste is also spot-on.
643
00:20:48,706 --> 00:20:50,581
- Gorgeous broth, I love that.
644
00:20:50,667 --> 00:20:52,333
It's really hugging my soul.
645
00:20:52,377 --> 00:20:54,543
- That's all I ever want
646
00:20:54,629 --> 00:20:56,462
When people taste my food
647
00:20:56,547 --> 00:21:00,258
Is to just make them feel like
I'm giving them a hug.
648
00:21:01,678 --> 00:21:04,929
- Next up is a chicken mole.
649
00:21:05,014 --> 00:21:06,305
The other five competitors
ran a mile
650
00:21:06,432 --> 00:21:08,099
When they saw this basket
coming towards them
651
00:21:08,134 --> 00:21:09,016
Because it's
virtually impossible
652
00:21:09,060 --> 00:21:10,810
To do a mole in 30 minutes.
653
00:21:10,895 --> 00:21:14,063
- Yeah, visually, another one
that's really, really close.
654
00:21:14,107 --> 00:21:15,898
It's almost like
one of those games online
655
00:21:15,942 --> 00:21:17,358
To see what's different.
656
00:21:17,443 --> 00:21:19,610
Maybe the color of the
rice is a little bit
657
00:21:19,696 --> 00:21:20,820
Different in both.
658
00:21:20,863 --> 00:21:22,196
- Please dig in.
659
00:21:26,703 --> 00:21:29,745
- It's incredible the amount
of depth of flavor
660
00:21:29,789 --> 00:21:31,706
That was achieved in such
a small amount of time
661
00:21:31,791 --> 00:21:33,499
Is singing on my palate.
662
00:21:33,543 --> 00:21:35,584
Unfortunately, it's a little
bit let down by the rice.
663
00:21:35,712 --> 00:21:38,337
It's lacking in seasoning
and a touch al dente.
664
00:21:38,381 --> 00:21:40,756
- This is a really good
30-minute attempt at mole.
665
00:21:40,800 --> 00:21:45,511
It is underserved by the
flavor of the rice, though.
666
00:21:45,638 --> 00:21:48,014
- Now richard, shall we head
to the middle floor, please?
667
00:21:48,099 --> 00:21:49,390
- Let's, yes.
The middle floor.
668
00:21:49,475 --> 00:21:52,935
The first one up right here
is a seafood paella.
669
00:21:53,021 --> 00:21:55,396
To me, they're pretty
much identical,
670
00:21:55,481 --> 00:21:57,815
Even to the point
of the squid
671
00:21:57,900 --> 00:21:59,775
Getting grilled
and just charred.
672
00:21:59,819 --> 00:22:01,393
- This thing looks delicious.
673
00:22:01,404 --> 00:22:05,114
- My presentation looks great,
but are these flavors there?
674
00:22:06,242 --> 00:22:07,575
- I'm a little bit
lost for words.
675
00:22:07,702 --> 00:22:10,828
I mean, in 30 minutes, these
things take hours to cook.
676
00:22:10,913 --> 00:22:12,121
That's why
the spanish sleep
677
00:22:12,165 --> 00:22:14,373
For five hours every afternoon.
[laughter]
678
00:22:14,459 --> 00:22:15,750
For me, it's delicious.
679
00:22:15,793 --> 00:22:17,251
- There's three different
seafood on one plate,
680
00:22:17,337 --> 00:22:19,754
And they're all
absolutely beautiful.
681
00:22:19,839 --> 00:22:21,005
Really lovely dish.
682
00:22:21,090 --> 00:22:22,214
- This takes me back to when
683
00:22:22,300 --> 00:22:23,716
I was an apprentice
in barcelona.
684
00:22:23,801 --> 00:22:28,304
And man, this is--this has
got some feels on it, for sure.
685
00:22:28,431 --> 00:22:31,891
Next up, we have
bologna ravioli,
686
00:22:31,934 --> 00:22:33,934
Ravioli from bologna.
687
00:22:34,020 --> 00:22:36,854
- The visual impact
is stunning,
688
00:22:36,939 --> 00:22:39,523
The right cadence of sauce.
689
00:22:39,567 --> 00:22:42,360
The raviolis are
beautifully glazed.
690
00:22:42,445 --> 00:22:44,695
Sadly, I'm seeing
691
00:22:44,697 --> 00:22:48,115
One, two, three
that have burst.
692
00:22:48,201 --> 00:22:51,118
They can't allow
any water going inside
693
00:22:51,162 --> 00:22:52,745
Because it just
destroys the flavor.
694
00:22:52,830 --> 00:22:54,622
And that burst needs
to be captivated
695
00:22:54,657 --> 00:22:56,665
Inside your mouth,
not that pan of water
696
00:22:56,751 --> 00:22:57,833
That you're boiling them in.
697
00:22:57,877 --> 00:22:59,377
It's a shame.
698
00:22:59,462 --> 00:23:02,338
- I thought these
raviolis were perfect.
699
00:23:02,423 --> 00:23:05,216
- Well, I mean, an incredible
attempt at this dish.
700
00:23:05,259 --> 00:23:07,009
Mushroom's cooked
really beautifully.
701
00:23:07,053 --> 00:23:09,470
And I think that
the pistachio gives
702
00:23:09,514 --> 00:23:11,680
A really nice texture
to this ravioli.
703
00:23:11,766 --> 00:23:15,309
- It's funny because I had
to go for a second ravioli.
704
00:23:15,395 --> 00:23:18,104
One's wet and soggy and cloy
with no seasoning
705
00:23:18,231 --> 00:23:20,147
Because the water's
affected it.
706
00:23:20,233 --> 00:23:22,817
But the one that was
sealed was delicious.
707
00:23:22,902 --> 00:23:23,943
- Are you kidding me
right now?
708
00:23:23,986 --> 00:23:25,486
Like, how did three pop?
709
00:23:25,530 --> 00:23:28,823
This is it.
I'm going to elimination.
710
00:23:28,866 --> 00:23:29,990
- Shall we head
to the top floor?
711
00:23:30,034 --> 00:23:31,283
- Yes, please.
- Let's do it.
712
00:23:31,327 --> 00:23:34,078
- So first up,
we have shrimp dumplings.
713
00:23:34,163 --> 00:23:35,704
- You know, the secret
of these dumplings
714
00:23:35,748 --> 00:23:36,956
Is caramelization in the pan.
715
00:23:37,041 --> 00:23:38,332
Whoever have done
these have done them
716
00:23:38,418 --> 00:23:41,335
Absolutely beautifully,
beautifully pleated.
717
00:23:41,379 --> 00:23:42,420
- Let's taste.
718
00:23:45,508 --> 00:23:48,843
- I mean, another one that is
as tasty as it is beautiful
719
00:23:48,928 --> 00:23:50,428
And an absolute replica.
720
00:23:50,513 --> 00:23:53,681
- Also just replicating the
sauce based off of
721
00:23:53,766 --> 00:23:56,684
A visual is challenging,
but balanced really nicely.
722
00:23:56,769 --> 00:23:58,185
- Delicious.
723
00:23:58,229 --> 00:23:59,728
God, I mean,
we're looking for a replica.
724
00:23:59,814 --> 00:24:01,730
This replica is in front of us.
725
00:24:01,816 --> 00:24:06,277
- Lastly, we have
a veal schnitzel.
726
00:24:06,362 --> 00:24:07,945
- One thing I noticed
right off the bat
727
00:24:08,072 --> 00:24:11,824
Is the missing wedge of lemon.
728
00:24:11,951 --> 00:24:14,285
- [bleep].
I forgot one lemon.
729
00:24:14,328 --> 00:24:17,288
I can't believe
I forgot the lemon.
730
00:24:17,373 --> 00:24:18,914
[bleep].
731
00:24:18,958 --> 00:24:20,040
- Missing the lemon.
732
00:24:20,168 --> 00:24:22,168
That is quite a pivotal
moment of the dish.
733
00:24:22,211 --> 00:24:24,745
- I'm just kicking myself
so bad right now
734
00:24:24,797 --> 00:24:27,715
Because I had
everything on the plate.
735
00:24:27,800 --> 00:24:29,300
It's a game of inches.
736
00:24:29,385 --> 00:24:31,927
It's a game of lemon slices.
It's a game of garnishes.
737
00:24:31,971 --> 00:24:35,389
But its effect is going
to be so large
738
00:24:35,433 --> 00:24:40,561
On me being in this
competition right now.
739
00:24:40,646 --> 00:24:43,314
Aah!
740
00:24:47,695 --> 00:24:49,570
- All of you, well done.
741
00:24:49,614 --> 00:24:50,529
Shall we?
742
00:24:50,615 --> 00:24:51,697
- Please.
743
00:24:51,782 --> 00:24:54,575
- Oh, boy, where do we start?
744
00:24:54,619 --> 00:24:55,868
This is hard.
745
00:24:55,912 --> 00:24:56,994
The ramen.
- The ramen.
746
00:24:57,038 --> 00:24:59,205
That's an easy dish
to make look good,
747
00:24:59,248 --> 00:25:00,915
But not taste delicious.
- Yeah.
748
00:25:01,000 --> 00:25:01,957
The chicken mole.
749
00:25:02,001 --> 00:25:04,251
- The rice was just so basic.
750
00:25:04,337 --> 00:25:07,046
- I focused more on my mole
trying to get that done
751
00:25:07,089 --> 00:25:09,798
In 30 minutes than on my rice.
752
00:25:09,842 --> 00:25:11,175
- The seafood paella,
753
00:25:11,219 --> 00:25:13,177
Picture-perfect rendition
of this dish.
754
00:25:13,221 --> 00:25:15,846
The chef had not
made paella before.
755
00:25:15,932 --> 00:25:17,806
- The bologna ravioli.
756
00:25:17,892 --> 00:25:19,725
- This one hurts
because it is good.
757
00:25:19,769 --> 00:25:22,478
But with three raviolis
bust open,
758
00:25:22,522 --> 00:25:25,105
That's a technical flaw.
- Yeah, totally.
759
00:25:25,149 --> 00:25:26,357
- Top floor?
760
00:25:26,567 --> 00:25:28,150
- Yeah, this wasn't really
about the cooking as much.
761
00:25:28,227 --> 00:25:29,652
It was about the
big wedge of lemon.
762
00:25:29,737 --> 00:25:30,986
It was the easiest
thing to see.
763
00:25:31,155 --> 00:25:33,447
- And he cut it, chef.
It was on his cutting board.
764
00:25:33,491 --> 00:25:34,949
- Oh!
- Damn.
765
00:25:35,034 --> 00:25:37,201
- I had the lemon cut,
like, from the get-go.
766
00:25:37,203 --> 00:25:38,661
- Did you?
Was it just sitting there?
767
00:25:38,704 --> 00:25:40,371
- Yeah.
- Mm.
768
00:25:40,414 --> 00:25:42,665
- When I looked at
those shrimp dumplings,
769
00:25:42,792 --> 00:25:44,833
I couldn't tell a difference.
770
00:25:44,877 --> 00:25:46,877
They were identical.
771
00:25:46,963 --> 00:25:48,295
- Like, I'll order that dish
at a restaurant.
772
00:25:48,339 --> 00:25:50,130
- Mm, that's interesting.
773
00:25:50,216 --> 00:25:51,966
- Good job.
- Let's go, girl.
774
00:25:52,009 --> 00:25:53,551
Let's go. Let's go.
- Yes, yes.
775
00:25:53,594 --> 00:25:54,843
- [sighs]
776
00:25:54,845 --> 00:25:58,847
[tense music]
777
00:25:58,891 --> 00:26:02,893
- Okay, listen up, this has
been a incredible challenge.
778
00:26:02,937 --> 00:26:05,813
So let's start off with
the outstanding dishes
779
00:26:05,898 --> 00:26:08,732
That are moving
to the top level.
780
00:26:10,820 --> 00:26:12,736
The shrimp dumplings.
781
00:26:12,822 --> 00:26:14,655
- Whoo.
- Christina--
782
00:26:14,740 --> 00:26:16,073
- Yes.
- Well done.
783
00:26:16,117 --> 00:26:17,449
Really well done.
- Good job.
784
00:26:17,535 --> 00:26:18,951
- Thank you so much.
785
00:26:18,995 --> 00:26:22,871
- The next dish moving
to the top floor,
786
00:26:22,957 --> 00:26:25,457
The pork belly ramen.
- Mm.
787
00:26:25,543 --> 00:26:26,625
- Gabi, well done.
788
00:26:26,711 --> 00:26:29,920
- Thank you.
Thank you so much.
789
00:26:29,964 --> 00:26:33,173
- But only one of
you cooked a dish
790
00:26:33,259 --> 00:26:37,344
That will earn you the
amazing next level time token.
791
00:26:37,430 --> 00:26:41,682
This thing is critical at
this stage of the competition.
792
00:26:41,767 --> 00:26:43,851
This will give you
an advantage of either
793
00:26:43,936 --> 00:26:45,978
A 10-second additional grab,
794
00:26:46,105 --> 00:26:49,315
Or you get to penalize a
competitor
795
00:26:49,400 --> 00:26:52,651
And take 10 seconds off
their allotted time.
796
00:26:52,695 --> 00:26:56,447
Today's outstanding dish is...
797
00:26:56,490 --> 00:26:58,657
♪ ♪
798
00:26:58,743 --> 00:26:59,783
The shrimp dumplings.
799
00:26:59,827 --> 00:27:01,327
- What?
800
00:27:01,370 --> 00:27:02,286
- Christina.
801
00:27:02,371 --> 00:27:04,079
[applause]
802
00:27:04,081 --> 00:27:05,873
Come and get your
well-deserved time token.
803
00:27:05,958 --> 00:27:06,999
Great job.
- Team arrington.
804
00:27:07,084 --> 00:27:08,709
- I'm going to sage it.
- Wow.
805
00:27:08,753 --> 00:27:10,044
- Thank you, chef.
806
00:27:10,046 --> 00:27:11,545
- Good job, christina.
Good job.
807
00:27:11,631 --> 00:27:12,630
- Good job, girl.
808
00:27:12,715 --> 00:27:14,965
- I feel freaking spectacular.
809
00:27:15,051 --> 00:27:17,092
This was my first
hot dish of the day.
810
00:27:17,178 --> 00:27:19,803
I broke that top-level curse.
811
00:27:19,847 --> 00:27:20,929
I'm staying put.
812
00:27:20,973 --> 00:27:25,309
I'm just so proud of myself.
813
00:27:25,394 --> 00:27:29,355
- There were dishes
that were unsuccessful today
814
00:27:29,440 --> 00:27:35,110
That lacked in finesse
and somewhat in flavor.
815
00:27:35,196 --> 00:27:39,323
The first dish headed
to that elimination...
816
00:27:39,367 --> 00:27:42,785
♪ ♪
817
00:27:42,828 --> 00:27:45,829
Is the ravioli.
818
00:27:45,873 --> 00:27:49,750
Sadly, that water seeping
through those layers of pasta
819
00:27:49,835 --> 00:27:51,377
Destroyed the texture.
820
00:27:51,420 --> 00:27:53,545
- Oh, man, you go here,
and then, boom,
821
00:27:53,631 --> 00:27:54,797
Bring you right down here.
822
00:27:54,882 --> 00:27:56,131
First elimination, you know,
823
00:27:56,217 --> 00:27:57,800
I wanted to go all the way
without going in one.
824
00:27:57,802 --> 00:27:58,842
But you know, [bleep] happens.
825
00:27:58,928 --> 00:28:01,804
And I'm in elimination now.
826
00:28:01,889 --> 00:28:06,475
- Joining zach
in the elimination is...
827
00:28:06,560 --> 00:28:09,603
♪ ♪
828
00:28:09,689 --> 00:28:12,064
The veal schnitzel.
829
00:28:12,108 --> 00:28:16,318
Mada, your lemon
exempt from your dish
830
00:28:16,404 --> 00:28:18,946
Has put you in the elimination.
831
00:28:19,073 --> 00:28:20,322
- I'm just kicking
myself so bad
832
00:28:20,408 --> 00:28:22,282
Right now because I had
everything on the plate.
833
00:28:22,368 --> 00:28:24,660
It just needed
that lemon slice.
834
00:28:24,745 --> 00:28:28,455
- Richard, nyesha, and myself
discussed at length,
835
00:28:28,541 --> 00:28:32,084
And there's one more headed
to the elimination.
836
00:28:32,169 --> 00:28:37,297
That dish is the chicken mole.
837
00:28:37,383 --> 00:28:41,051
Izahya, picture-perfect dish.
838
00:28:41,095 --> 00:28:45,556
What let your dish down
was the underseasoned rice.
839
00:28:45,599 --> 00:28:48,350
- I'm going to keep
fighting because
840
00:28:48,436 --> 00:28:51,645
I'm not going to let nobody
stop me from chasing my dreams.
841
00:28:51,689 --> 00:28:55,983
- Okay, mada, zach, and izahya,
842
00:28:56,068 --> 00:28:59,069
You still have one last chance
to save yourselves.
843
00:28:59,113 --> 00:29:00,696
And this time,
you're not going to have
844
00:29:00,781 --> 00:29:02,030
Any pictures to inspire you.
845
00:29:02,107 --> 00:29:05,576
This dish is going to have
to be your own creation.
846
00:29:05,661 --> 00:29:08,078
This elimination cook-off,
you'll be making
847
00:29:08,122 --> 00:29:11,999
A picture-perfect
seafood risotto.
848
00:29:12,084 --> 00:29:14,376
Okay, you have the jeopardy
of the risotto itself,
849
00:29:14,462 --> 00:29:16,837
Having it get cooked,
and the double jeopardy
850
00:29:16,922 --> 00:29:19,590
Of having to get seafood
incorporated into the risotto
851
00:29:19,675 --> 00:29:21,842
And not overcooking
or undercooking that.
852
00:29:21,927 --> 00:29:24,219
This is a really
technical dish that
853
00:29:24,263 --> 00:29:28,098
Requires time and a deft hand
with seasoning, for sure.
854
00:29:28,142 --> 00:29:29,808
- Everything's at
stake right now.
855
00:29:29,894 --> 00:29:32,844
My entire livelihood
in this competition
856
00:29:32,855 --> 00:29:35,063
Is riding on this risotto.
857
00:29:35,107 --> 00:29:37,858
- Okay, all of you,
head to the top floor.
858
00:29:37,902 --> 00:29:39,193
I'll meet you up there
in a little bit.
859
00:29:39,236 --> 00:29:40,819
Good luck, everyone.
860
00:29:40,863 --> 00:29:42,029
- Come on, izahya--
- let's go, mada.
861
00:29:42,114 --> 00:29:43,947
- --Taste.
You'll take 20 minutes to cook.
862
00:29:43,991 --> 00:29:45,324
Taste every step
of the way, yes?
863
00:29:45,409 --> 00:29:47,075
- Flavor.
- Flavor, guys.
864
00:29:47,161 --> 00:29:48,535
- Finishing.
- Get the rice cooked.
865
00:29:48,662 --> 00:29:50,162
- Man.
866
00:29:51,707 --> 00:29:52,706
- Come on, baby.
867
00:29:52,750 --> 00:29:53,957
- It's got to be close, man.
868
00:29:54,001 --> 00:29:54,792
Two cooks away from the final.
869
00:29:54,835 --> 00:29:56,335
Get it.
870
00:29:56,378 --> 00:29:59,087
- I'm about to crush mada and
izahya in this elimination.
871
00:29:59,131 --> 00:30:01,048
They better watch out
because I'm coming in hot.
872
00:30:01,091 --> 00:30:02,674
- Okay, everyone,
we're doing good?
873
00:30:02,718 --> 00:30:03,675
- Yes, sir.
- Doing good?
874
00:30:03,761 --> 00:30:05,219
- Yes, sir.
Yes, chef.
875
00:30:05,304 --> 00:30:06,970
- All right, you got 25 minutes
to make a seafood risotto.
876
00:30:07,097 --> 00:30:08,347
You know the thing
about risotto,
877
00:30:08,390 --> 00:30:09,932
Got to get the rice cooking.
878
00:30:10,059 --> 00:30:12,100
Cook like your life
on "next level chef"
879
00:30:12,186 --> 00:30:15,103
Depends on it because it does.
880
00:30:15,147 --> 00:30:17,064
Okay, let's line up
at the elevator.
881
00:30:17,107 --> 00:30:19,191
- I'm like a freaking lion
waiting for its prey.
882
00:30:19,235 --> 00:30:22,110
As soon as it turns green,
I'm pouncing.
883
00:30:22,154 --> 00:30:24,196
- You'll have 25 minutes
to make a plate
884
00:30:24,240 --> 00:30:27,199
To keep you in this
competition.
885
00:30:27,284 --> 00:30:27,950
Go!
886
00:30:27,993 --> 00:30:29,618
- I'm boxing mada out.
887
00:30:29,662 --> 00:30:30,869
Zach's trying to
get in front of me.
888
00:30:30,913 --> 00:30:33,080
I see beautiful scallops.
889
00:30:33,165 --> 00:30:36,083
Zach sees the scallops as well.
890
00:30:36,919 --> 00:30:38,752
- There's three huge dudes.
891
00:30:38,796 --> 00:30:41,839
I feel like someone's
about to get knocked out.
892
00:30:41,924 --> 00:30:43,674
- And I just ripped them
out of his hand.
893
00:30:43,676 --> 00:30:47,261
- [bleep], I was stuck with
the lobster, whatever.
894
00:30:47,304 --> 00:30:48,804
- If you're not ready to
fight with the big dogs,
895
00:30:48,848 --> 00:30:51,181
Then you better go home,
you puppy.
896
00:30:51,267 --> 00:30:52,432
- Mada grabbed shrimp.
897
00:30:52,560 --> 00:30:54,226
- Hey, I'm not shrimp daddy
for no reason.
898
00:30:54,270 --> 00:30:56,228
I want that shrimp, and
that's exactly what I'll get.
899
00:30:56,313 --> 00:30:58,021
- It's the heavyweight
competition now.
900
00:30:58,107 --> 00:30:59,398
- Let's [bleep] get it.
901
00:30:59,525 --> 00:31:00,774
- You have an idea, yet?
902
00:31:00,860 --> 00:31:03,986
- Spinach pea risotto with
the pan-seared scallops.
903
00:31:04,071 --> 00:31:06,822
- Scallops and pea risotto
is a classic.
904
00:31:06,907 --> 00:31:08,740
- Time to execute.
Let's get it.
905
00:31:08,826 --> 00:31:10,075
- What are we making, zach?
906
00:31:10,160 --> 00:31:12,744
- I'm going to do
a squid ink risotto
907
00:31:12,830 --> 00:31:14,496
With a little bit of lobster,
chef.
908
00:31:14,582 --> 00:31:15,539
- Truffle?
909
00:31:15,583 --> 00:31:16,707
- I saw that
black truffle, yep.
910
00:31:16,792 --> 00:31:19,543
- That's a tough ingredient
to work with.
911
00:31:19,587 --> 00:31:20,669
All right, mada,
so it's going to be
912
00:31:20,713 --> 00:31:21,837
A sun-dried tomato and shrimp--
913
00:31:21,922 --> 00:31:23,297
- Sun-dried tomato,
chili, shrimp risotto.
914
00:31:23,465 --> 00:31:26,633
- What I love about this is
you're just going mada style,
915
00:31:26,677 --> 00:31:29,052
Big, strong flavors.
916
00:31:29,096 --> 00:31:30,345
- I know my taste is
going to be there.
917
00:31:30,347 --> 00:31:32,806
The flavor profile
is going to be there.
918
00:31:32,850 --> 00:31:35,100
But 25 minutes to
cook a risotto?
919
00:31:35,144 --> 00:31:37,185
It's going to be super tight.
920
00:31:37,229 --> 00:31:38,687
- Izahya, how are you
going to cook the scallops?
921
00:31:38,772 --> 00:31:40,606
- The scallops, I'm going
to pan sear them, chef.
922
00:31:40,649 --> 00:31:43,191
- And then you have these
beautiful green vegetables,
923
00:31:43,235 --> 00:31:44,735
The spinach and the peas.
924
00:31:44,778 --> 00:31:46,028
- Yeah, I'm going
to blanch them
925
00:31:46,155 --> 00:31:47,821
And then incorporate them
into my risotto as well.
926
00:31:47,865 --> 00:31:49,156
- All right, so zach, you got
the lobster out of the shell.
927
00:31:49,199 --> 00:31:50,198
You're keeping it
on the skewer--
928
00:31:50,284 --> 00:31:51,241
- Yes, chef.
929
00:31:51,410 --> 00:31:52,659
- --So that the lobster
doesn't curl up.
930
00:31:52,703 --> 00:31:54,745
- 100%.
- Got it.
931
00:31:54,830 --> 00:31:57,581
- 10 minutes down,
15 minutes left.
932
00:31:57,666 --> 00:31:59,082
- I found some sherry wine.
933
00:31:59,168 --> 00:32:01,084
I'm going to deglaze my pan
with that before
934
00:32:01,128 --> 00:32:03,086
I start adding my
lobster stock.
935
00:32:03,172 --> 00:32:07,716
- Zach's pouring this jug
into his risotto rice.
936
00:32:07,760 --> 00:32:10,260
Wow, he's really putting
a lot of that liquid in there.
937
00:32:10,346 --> 00:32:11,637
I wonder what it is.
938
00:32:11,764 --> 00:32:14,348
- You're cooking the rice
in sherry vinegar and stock?
939
00:32:14,433 --> 00:32:17,309
Yeah, I think that's
going to be really acidic.
940
00:32:17,311 --> 00:32:21,355
- I thought it was sherry wine,
but I grabbed sherry vinegar.
941
00:32:21,440 --> 00:32:22,898
Completely is going
to ruin my rice.
942
00:32:22,983 --> 00:32:25,025
I cannot serve that.
943
00:32:25,069 --> 00:32:26,818
I have to restart my risotto.
944
00:32:26,862 --> 00:32:28,236
- How are you doing, zach?
945
00:32:28,322 --> 00:32:30,197
- That sherry vinegar
is way too vinegary, man.
946
00:32:30,282 --> 00:32:31,073
- [bleep].
947
00:32:31,158 --> 00:32:33,951
Zach's starting his rice over.
948
00:32:34,036 --> 00:32:36,578
You don't have time
to do this, dude.
949
00:32:36,622 --> 00:32:37,955
- Aah!
950
00:32:37,957 --> 00:32:39,247
- Oh, my god,
my mind is racing.
951
00:32:39,333 --> 00:32:41,792
There's no way in hell
I'm going home
952
00:32:41,835 --> 00:32:44,127
Because my rice is not cooked.
953
00:32:49,009 --> 00:32:50,342
- Now we got to do
some things that maybe
954
00:32:50,344 --> 00:32:51,510
You don't do in
a professional kitchen.
955
00:32:51,595 --> 00:32:52,803
- Heard.
956
00:32:52,888 --> 00:32:54,137
- Like hit that rice
with boiling water.
957
00:32:54,223 --> 00:32:55,681
Get it cooked.
- Stressed out, man.
958
00:32:55,724 --> 00:32:56,932
- So stressful.
959
00:32:56,976 --> 00:33:00,102
This is like the
ultimate time crunch.
960
00:33:00,145 --> 00:33:02,104
I'm stressed for
zach right now.
961
00:33:02,106 --> 00:33:05,065
- We're halfway down,
12.5 minutes left.
962
00:33:05,192 --> 00:33:06,441
You got to get
your rice cooked.
963
00:33:06,568 --> 00:33:07,651
You two guys got to be
careful you don't overcook
964
00:33:07,695 --> 00:33:09,111
The rice at this point, okay?
965
00:33:09,238 --> 00:33:12,489
A perfect risotto on the plate
is like shrugging shoulders.
966
00:33:12,533 --> 00:33:14,866
It doesn't stand up
on the plate.
967
00:33:14,910 --> 00:33:16,201
It doesn't just go into soup.
968
00:33:16,328 --> 00:33:18,787
It sort of just relaxes,
like shrugging shoulders.
969
00:33:18,872 --> 00:33:20,205
- I got faith in zay.
970
00:33:20,332 --> 00:33:20,831
He looks calm.
971
00:33:20,958 --> 00:33:22,207
He looks composed.
972
00:33:22,334 --> 00:33:24,668
He seems like he's working
hard and consistent.
973
00:33:24,712 --> 00:33:25,961
Zay looks good.
974
00:33:26,088 --> 00:33:29,673
But I look over at mada,
and he is just sweating.
975
00:33:29,717 --> 00:33:30,757
- Dude.
- Fighting for my life.
976
00:33:30,843 --> 00:33:32,092
I got--
- got yourself there.
977
00:33:32,177 --> 00:33:33,427
- I got my sweat towel.
- No worries, no worries.
978
00:33:33,512 --> 00:33:34,720
We don't need--
- thank you, chef.
979
00:33:34,888 --> 00:33:36,513
- We don't need any extra
salt in that dish, okay?
980
00:33:36,557 --> 00:33:37,681
- [laughs]
981
00:33:37,766 --> 00:33:38,724
- How's your rice looking,
mada?
982
00:33:38,809 --> 00:33:39,933
You got enough liquid in there?
- Yep.
983
00:33:40,019 --> 00:33:41,852
- Careful, bro.
You don't want it too hot.
984
00:33:41,895 --> 00:33:43,937
- Man, this rice is
just not cooking.
985
00:33:43,981 --> 00:33:46,982
I got it on full blast because
I know if it's undercooked,
986
00:33:47,026 --> 00:33:48,483
These mentors are
going to know.
987
00:33:48,527 --> 00:33:50,152
And I'm going to get
sent home for it.
988
00:33:50,195 --> 00:33:51,686
- You've been boiling
this so hard, right?
989
00:33:51,739 --> 00:33:52,821
- Yeah.
990
00:33:52,865 --> 00:33:53,905
- Just make sure
that you don't want
991
00:33:53,949 --> 00:33:55,282
To really brown that rice,
okay?
992
00:33:55,325 --> 00:33:56,658
- Yes, chef.
993
00:33:56,702 --> 00:33:57,701
- Izahya, how are we doing?
- I'm doing good, chef.
994
00:33:57,786 --> 00:33:58,952
- Okay, got it.
995
00:33:58,996 --> 00:34:00,037
So your rice is
already cooking, right?
996
00:34:00,122 --> 00:34:01,121
- Yep.
997
00:34:01,248 --> 00:34:02,706
- You got a beautiful
simmer going on.
998
00:34:02,750 --> 00:34:03,999
Right, so just keep
babying that, more stock,
999
00:34:04,126 --> 00:34:05,459
More stock as you need it.
1000
00:34:05,544 --> 00:34:08,086
- Izahya, he seems really
calm and collected.
1001
00:34:08,130 --> 00:34:11,923
But zach is freaking me out.
1002
00:34:11,967 --> 00:34:13,759
- Come on.
Come on, rice.
1003
00:34:13,802 --> 00:34:15,218
Cook, baby, cook.
1004
00:34:15,262 --> 00:34:17,846
- It looks like it's
starting to thicken, zach.
1005
00:34:17,931 --> 00:34:19,973
- Let's go, guys, keep moving.
Let's go.
1006
00:34:20,017 --> 00:34:21,349
Again, lobster's great.
- Yep.
1007
00:34:21,477 --> 00:34:22,934
- But I'm worried
about the rice.
1008
00:34:23,020 --> 00:34:25,187
I want to taste it, but I can't
take that top off of it, dude.
1009
00:34:25,230 --> 00:34:28,190
It's got to cook.
It's got to cook.
1010
00:34:28,233 --> 00:34:30,776
- How are you doing, izahya?
- I'm good. I'm good.
1011
00:34:30,861 --> 00:34:32,736
- That looks nice
and green, zay.
1012
00:34:32,780 --> 00:34:33,779
- Mada, don't overcook it.
1013
00:34:33,864 --> 00:34:35,489
That flame is high.
1014
00:34:35,532 --> 00:34:36,782
- That rice, you're going
to take it right to the edge
1015
00:34:36,825 --> 00:34:38,075
On that rice.
1016
00:34:38,160 --> 00:34:40,243
- I'm taking it all the
way to the end, chef.
1017
00:34:40,329 --> 00:34:42,788
- 2.5 minutes,
we're plating in 30 seconds.
1018
00:34:42,831 --> 00:34:44,664
[dramatic music]
1019
00:34:44,750 --> 00:34:45,791
Let's go.
Come on!
1020
00:34:45,834 --> 00:34:46,875
- Yeah, baby.
1021
00:34:46,960 --> 00:34:47,918
It's crunch time.
1022
00:34:47,961 --> 00:34:49,044
I'm putting in my squid ink.
1023
00:34:49,129 --> 00:34:50,670
I'm praying right now.
1024
00:34:50,714 --> 00:34:51,713
I tasted it.
1025
00:34:51,799 --> 00:34:52,839
It's al dente.
1026
00:34:52,966 --> 00:34:54,049
I'm hoping for a
little carryover cooking
1027
00:34:54,134 --> 00:34:56,635
To get me to perfect.
1028
00:34:56,678 --> 00:34:58,845
- I grabbed my pan with
my risotto in there.
1029
00:34:58,931 --> 00:35:02,057
I'm just letting it
lay out like lava.
1030
00:35:02,142 --> 00:35:04,810
Man, I want to dive in
and eat it myself.
1031
00:35:04,853 --> 00:35:06,228
- 60 seconds, zach,
you got to go.
1032
00:35:06,313 --> 00:35:07,896
- Zach, you have
to start plating.
1033
00:35:07,981 --> 00:35:09,606
- Oh, my god,
this is so stressful,
1034
00:35:09,650 --> 00:35:13,026
You guys are going to have me
in the emergency room.
1035
00:35:13,070 --> 00:35:15,946
Zach, you need to
get it on the plate.
1036
00:35:15,989 --> 00:35:18,782
- Come on, zach, you got this.
1037
00:35:18,826 --> 00:35:20,700
- 10--
all: 9, 8,
1038
00:35:20,744 --> 00:35:22,869
7, 6,
1039
00:35:22,955 --> 00:35:27,582
5, 4, 3, 2, 1.
1040
00:35:27,626 --> 00:35:28,750
Stop cooking.
Hands up.
1041
00:35:28,794 --> 00:35:31,211
- Whoo!
1042
00:35:32,631 --> 00:35:35,549
[tense music]
1043
00:35:35,592 --> 00:35:37,092
♪ ♪
1044
00:35:37,136 --> 00:35:38,343
I'm on the tip of
my toes right now.
1045
00:35:38,387 --> 00:35:40,846
I know I'm much
better than this.
1046
00:35:40,931 --> 00:35:42,305
I let myself down.
1047
00:35:42,349 --> 00:35:45,851
- Nyesha, gordon, an absolute
epic throwdown up here.
1048
00:35:45,894 --> 00:35:48,645
I feel like I've been working
in a busy italian restaurant.
1049
00:35:48,689 --> 00:35:51,690
So we'll start over
here with the scallops
1050
00:35:51,733 --> 00:35:53,859
With a pea risotto.
1051
00:35:53,944 --> 00:35:55,485
- There's so much of it.
1052
00:35:55,571 --> 00:35:58,646
That's a risotto for four.
1053
00:35:58,657 --> 00:36:00,490
- I love the use of
going that extra step
1054
00:36:00,534 --> 00:36:03,869
And making a vegetable puree
to add viscosity and sort
1055
00:36:03,954 --> 00:36:05,287
Of levity in that risotto.
1056
00:36:05,372 --> 00:36:08,373
It's really nice and
sort of naturally creamy.
1057
00:36:08,417 --> 00:36:13,378
I think the scallop itself is
cooked absolutely beautiful.
1058
00:36:13,463 --> 00:36:15,672
- Yeah, first off, the
risotto is cooked beautifully,
1059
00:36:15,757 --> 00:36:17,215
Whoever cooked it.
1060
00:36:17,217 --> 00:36:19,843
However, I just need a
little hint of lemon juice.
1061
00:36:19,928 --> 00:36:20,844
That's good.
1062
00:36:20,929 --> 00:36:23,096
It's really good.
1063
00:36:23,215 --> 00:36:26,224
- Okay, next up, we have
butter-poached lobster
1064
00:36:26,268 --> 00:36:28,852
On a squid ink risotto.
1065
00:36:28,896 --> 00:36:29,978
- Visually, bold
one, whoever made
1066
00:36:30,063 --> 00:36:32,856
This one, especially
with a squid ink
1067
00:36:32,900 --> 00:36:34,316
Across an elimination.
1068
00:36:34,401 --> 00:36:36,568
Presentation needs
to be tightened up.
1069
00:36:40,324 --> 00:36:41,323
That lobster's
cooked beautifully,
1070
00:36:41,366 --> 00:36:43,116
Whoever cooked that lobster.
1071
00:36:43,160 --> 00:36:45,243
And the rice is about 90
seconds undercooked, still
1072
00:36:45,329 --> 00:36:47,579
A little bit too al dente.
1073
00:36:47,664 --> 00:36:52,167
But it's got some really
nice contrasting flavors.
1074
00:36:52,252 --> 00:36:54,252
- I wouldn't
generally think to mix
1075
00:36:54,296 --> 00:36:56,796
Squid ink and black truffle,
traditionally.
1076
00:36:56,840 --> 00:37:00,175
But those flavor profiles
balance really nicely.
1077
00:37:00,219 --> 00:37:04,387
But yeah, just on presentation
alone, not super appealing.
1078
00:37:06,350 --> 00:37:10,644
- Okay, last up, we have
a sun-dried tomato risotto
1079
00:37:10,729 --> 00:37:12,854
With some seared shrimp.
1080
00:37:14,191 --> 00:37:17,734
- I can see where this chef
was attempting to go.
1081
00:37:17,778 --> 00:37:20,528
The tomato and the basil bites,
that's really beautiful.
1082
00:37:20,563 --> 00:37:23,907
I think that this risotto could
have used a couple more
1083
00:37:23,951 --> 00:37:25,450
Ladles of stock and
a little bit of butter
1084
00:37:25,535 --> 00:37:28,954
To really drive the nuance
of what a risotto is.
1085
00:37:29,039 --> 00:37:32,082
- Yeah, combination-wise,
it's on point.
1086
00:37:32,167 --> 00:37:35,252
It's just the consistency
of the risotto has gone down,
1087
00:37:35,295 --> 00:37:39,547
Almost like a sort of
paella caramelized kernels,
1088
00:37:39,633 --> 00:37:41,174
As opposed to a risotto.
1089
00:37:41,260 --> 00:37:45,262
But that shrimp,
cooked beautifully, delicious.
1090
00:37:47,099 --> 00:37:49,015
- So there we go,
three successful
1091
00:37:49,101 --> 00:37:50,225
And very different
risotto dishes.
1092
00:37:50,269 --> 00:37:52,811
And it's hard to
separate good from good.
1093
00:37:52,896 --> 00:37:54,271
Gordon, I'm going
to start with you.
1094
00:37:54,314 --> 00:37:57,065
I need you to tell me
which risotto
1095
00:37:57,150 --> 00:38:00,110
You'll be eliminating tonight.
1096
00:38:01,571 --> 00:38:02,612
- It's a tough one.
1097
00:38:02,698 --> 00:38:04,030
- I put everything
onto that plate.
1098
00:38:04,116 --> 00:38:06,199
But at the end of the day,
1099
00:38:06,285 --> 00:38:07,909
I feel like it could
still go either way.
1100
00:38:07,953 --> 00:38:12,163
- The risotto
I'm eliminating...
1101
00:38:12,249 --> 00:38:15,333
- I don't want to go home at
this time of the competition.
1102
00:38:15,419 --> 00:38:17,544
I've worked so hard to get
to this point, and it's here,
1103
00:38:17,629 --> 00:38:19,379
I'm living it.
1104
00:38:19,423 --> 00:38:20,755
- Is...
1105
00:38:20,841 --> 00:38:23,049
- My heart is just stopped.
1106
00:38:23,135 --> 00:38:25,927
Because whatever
comes out of his mouth next
1107
00:38:26,054 --> 00:38:28,513
Is going to
change my life.
1108
00:38:33,478 --> 00:38:34,853
[dramatic music]
1109
00:38:34,896 --> 00:38:40,567
- The risotto I am
eliminating is the...
1110
00:38:40,610 --> 00:38:44,779
♪ ♪
1111
00:38:44,823 --> 00:38:48,908
Shrimp risotto.
1112
00:38:48,952 --> 00:38:51,244
- Okay, nyesha, same question,
1113
00:38:51,288 --> 00:38:55,415
Which risotto will you
be eliminating tonight?
1114
00:38:57,461 --> 00:38:59,878
- Well, I think
they were all really creative
1115
00:38:59,963 --> 00:39:02,922
And so vibrant and
different in different ways.
1116
00:39:02,966 --> 00:39:04,841
It's thinking about
what risotto
1117
00:39:04,885 --> 00:39:07,677
Would I want to revisit.
1118
00:39:07,721 --> 00:39:09,054
And for me,
1119
00:39:09,097 --> 00:39:14,642
The risotto that was
the least successful today...
1120
00:39:14,686 --> 00:39:18,980
Was the shrimp risotto.
1121
00:39:19,066 --> 00:39:21,024
- That risotto was
cooked by mada.
1122
00:39:21,068 --> 00:39:22,901
Oh, dude.
1123
00:39:22,944 --> 00:39:24,694
[somber music]
1124
00:39:24,696 --> 00:39:26,071
- I cooked my heart out.
1125
00:39:26,114 --> 00:39:29,407
You can see the sweat
on my face.
1126
00:39:29,451 --> 00:39:32,327
Oh, man, yeah.
1127
00:39:32,371 --> 00:39:34,245
Just lost for words right now.
1128
00:39:34,289 --> 00:39:37,749
But obviously, the hardest part
is calling my wife and kids
1129
00:39:37,834 --> 00:39:39,751
And telling them I lost.
1130
00:39:39,836 --> 00:39:41,419
♪ ♪
1131
00:39:41,463 --> 00:39:43,338
I don't want to
disappoint them.
1132
00:39:43,382 --> 00:39:45,048
I know they're not going
to be disappointed.
1133
00:39:45,092 --> 00:39:47,717
I know they're going
to love me, regardless.
1134
00:39:47,803 --> 00:39:51,304
Oh, man.
1135
00:39:51,390 --> 00:39:54,391
♪ ♪
1136
00:39:54,518 --> 00:39:56,059
I gave it my all.
1137
00:39:56,144 --> 00:39:57,894
You know, obviously,
the competitor in me
1138
00:39:57,938 --> 00:39:59,771
Is just really upset.
1139
00:39:59,815 --> 00:40:01,356
But I can wear my head up high.
1140
00:40:01,400 --> 00:40:04,776
I represented myself,
my family, my culture.
1141
00:40:04,861 --> 00:40:07,946
I'm walking out of here
10 times a chef,
1142
00:40:08,031 --> 00:40:09,239
As I did walking in here.
1143
00:40:09,324 --> 00:40:13,118
You guys, honestly, like,
you changed my life.
1144
00:40:13,203 --> 00:40:17,080
- Mada, honestly, having you
on team arrington is a joy.
1145
00:40:17,124 --> 00:40:18,957
It is a pleasure.
You hyped up the team.
1146
00:40:19,000 --> 00:40:21,084
You brought the energy
and that spirit.
1147
00:40:21,128 --> 00:40:23,086
And you left it all
in the kitchen
1148
00:40:23,088 --> 00:40:24,712
Every single time
you stepped in.
1149
00:40:24,756 --> 00:40:25,713
- 100%.
1150
00:40:25,799 --> 00:40:28,007
- Full throttle.
1151
00:40:28,051 --> 00:40:30,760
You should continue on
this path of greatness
1152
00:40:30,846 --> 00:40:32,637
Because it's within you.
1153
00:40:32,722 --> 00:40:33,388
You have that.
- Yes.
1154
00:40:33,473 --> 00:40:34,514
- Absolutely.
1155
00:40:34,599 --> 00:40:36,141
Young man, you have been
one of the most
1156
00:40:36,226 --> 00:40:40,136
Consistent competitors
in this competition.
1157
00:40:40,230 --> 00:40:43,106
And you are going far,
further than you think.
1158
00:40:43,150 --> 00:40:45,525
We're going to miss you, bud.
- Very much so.
1159
00:40:45,569 --> 00:40:46,734
- Thank you.
1160
00:40:46,820 --> 00:40:48,111
I'm going to miss
you guys so much.
1161
00:40:48,155 --> 00:40:49,821
- We just want one more thing
before you go.
1162
00:40:49,865 --> 00:40:51,156
- Oh, you want it?
- We want it.
1163
00:40:51,241 --> 00:40:52,532
Of course, we do.
Come on, guys.
1164
00:40:52,576 --> 00:40:53,741
- Go, mada!
1165
00:40:53,827 --> 00:40:54,742
- You guys, step on the side.
1166
00:40:54,828 --> 00:40:59,414
[haka chanting]
1167
00:41:11,803 --> 00:41:15,680
[cheers and applause]
1168
00:41:15,765 --> 00:41:16,973
Thank you so much.
1169
00:41:17,058 --> 00:41:18,892
Man to man, thank you so much.
1170
00:41:18,935 --> 00:41:22,937
- Mada, my last teammate
1171
00:41:22,981 --> 00:41:25,648
And my last fellow home cook.
1172
00:41:25,734 --> 00:41:28,776
It's emotional.
1173
00:41:28,820 --> 00:41:30,778
- I'm really going
to ride this wave
1174
00:41:30,864 --> 00:41:32,530
And continue on this
journey because
1175
00:41:32,616 --> 00:41:34,949
I have this deep passion
that I've found now,
1176
00:41:34,993 --> 00:41:37,202
And it's unstoppable.
1177
00:41:37,287 --> 00:41:38,411
- Whoo!
1178
00:41:38,497 --> 00:41:39,537
- Love you, bro.
1179
00:41:39,623 --> 00:41:40,580
- Come on up.
1180
00:41:40,665 --> 00:41:44,459
[laughter]
1181
00:41:44,544 --> 00:41:46,377
- Tough day.
1182
00:41:46,463 --> 00:41:49,422
But the good news is,
there's only five of you left.
1183
00:41:49,466 --> 00:41:51,174
- Whoo!
1184
00:41:51,259 --> 00:41:52,759
- Five.
1185
00:41:52,844 --> 00:41:55,053
- It's a bittersweet moment,
1186
00:41:55,138 --> 00:41:57,764
But only one person will
win this whole competition.
1187
00:41:57,807 --> 00:42:00,558
And I want it bad.
I want to win.
1188
00:42:00,644 --> 00:42:01,726
- I'm so proud of you all.
1189
00:42:01,770 --> 00:42:03,144
- Thank you, chef.
- Thank you, chef.
1190
00:42:03,188 --> 00:42:05,438
- I came here to this
competition to show no mercy.
1191
00:42:05,482 --> 00:42:08,316
I'm here to win it,
take it all the way to the end
1192
00:42:08,401 --> 00:42:09,692
And get that w.
1193
00:42:09,778 --> 00:42:11,110
- Now, listen carefully.
1194
00:42:11,196 --> 00:42:13,780
Because next time
we see you,
1195
00:42:13,907 --> 00:42:16,908
You're going to have to
clear your auras
1196
00:42:16,993 --> 00:42:20,286
And bring that positive energy.
1197
00:42:20,330 --> 00:42:21,746
Got it?
1198
00:42:21,831 --> 00:42:22,997
- Yes, chef.
- Yes, chef.
1199
00:42:23,083 --> 00:42:24,499
- Yes, chef, all day.
- Good night.
1200
00:42:24,543 --> 00:42:25,708
- You too, chef.
1201
00:42:25,794 --> 00:42:27,085
- Oh, my goodness me.
1202
00:42:27,128 --> 00:42:28,628
- [screams]
1203
00:42:28,713 --> 00:42:30,547
- Take care, guys.
- Yes!
1204
00:42:30,674 --> 00:42:32,131
- Well done.
- Nice, brother.
1205
00:42:32,217 --> 00:42:34,676
Nice, brother.
Good job, homie.
1206
00:42:34,794 --> 00:42:36,928
- Good job.
1207
00:42:37,013 --> 00:42:39,681
- Next time on
"next level chef"--
1208
00:42:39,724 --> 00:42:41,683
We are down to the final five.
1209
00:42:41,726 --> 00:42:43,226
There's some rice
for good luck.
1210
00:42:43,311 --> 00:42:44,644
It's raining down there.
1211
00:42:44,688 --> 00:42:45,728
- This guy's too much, man.
1212
00:42:45,814 --> 00:42:47,272
- The platform is moving.
1213
00:42:47,357 --> 00:42:49,190
Go!
- Let's get it. Let's get it.
1214
00:42:49,234 --> 00:42:50,817
You're coming home
with me today.
1215
00:42:50,902 --> 00:42:52,569
- You went right
back to risotto.
1216
00:42:52,612 --> 00:42:54,988
We don't have a ton
of flavor over here.
1217
00:42:55,031 --> 00:42:55,989
Oh, my god,
I'm having literally
1218
00:42:55,991 --> 00:42:57,115
Flashbacks right now.
1219
00:42:57,242 --> 00:43:00,702
- What's he thinking?
- I know, chef. I know.
1220
00:43:00,787 --> 00:43:03,329
- It feels like it's a dish
that looks half-finished.
1221
00:43:03,373 --> 00:43:04,706
I want more from
this individual.
1222
00:43:04,749 --> 00:43:06,624
This was a bad grab.
1223
00:43:06,710 --> 00:43:08,751
- I could puke right now.