1 00:00:01,235 --> 00:00:02,539 (GORDON RAMSAY, VOICE OVER) For four seasons... 2 00:00:02,639 --> 00:00:04,977 (DRAMATIC BEATS) 3 00:00:05,077 --> 00:00:07,314 ..this competition has pushed chefs further... 4 00:00:07,348 --> 00:00:09,084 -Damn! -This is not next level cooking, 5 00:00:09,185 --> 00:00:11,222 do you understand? 6 00:00:11,255 --> 00:00:12,559 ..than have ever been pushed before. 7 00:00:12,592 --> 00:00:13,961 -Agh! -(GASPING) 8 00:00:13,994 --> 00:00:16,534 We've seen underdogs rise. 9 00:00:16,634 --> 00:00:18,804 I've dreamed about this since I was a child. 10 00:00:18,838 --> 00:00:20,642 I'm coming out a stronger chef 11 00:00:20,675 --> 00:00:22,411 and I didn't even consider myself a chef 12 00:00:22,512 --> 00:00:24,148 -before this challenge. -Heavyweights fall. 13 00:00:24,249 --> 00:00:27,488 (HOLLERING WILDLY) 14 00:00:27,523 --> 00:00:30,795 I'll take on anybody - Pros, Home, their kids. 15 00:00:30,895 --> 00:00:35,270 And champions earn their place in Next Level history. 16 00:00:35,370 --> 00:00:37,675 I put so much blood, sweat and tears into my chef career, 17 00:00:37,709 --> 00:00:39,111 and this is just all worth it. 18 00:00:39,145 --> 00:00:41,115 (EMOTIONAL MUSIC) 19 00:00:41,149 --> 00:00:44,121 But now, as the platform drops... 20 00:00:44,155 --> 00:00:46,827 ..it's time to raise the bar once more. 21 00:00:46,860 --> 00:00:48,396 -(CHEERING) -Season five. 22 00:00:48,430 --> 00:00:50,400 -Good morning, chefs. -New chefs. 23 00:00:50,433 --> 00:00:52,706 I'm excited to the ROOFTOPS! 24 00:00:52,739 --> 00:00:54,408 I feel like I'm in a dream. 25 00:00:54,442 --> 00:00:55,845 -New challenges. -Elevator's open! 26 00:00:55,879 --> 00:00:58,283 Let's get the plates on here! 27 00:00:58,316 --> 00:01:00,287 -Thank you, chef! -Can I get a yee-haw? 28 00:01:00,320 --> 00:01:02,158 (SHOUTING) Yee-haw! 29 00:01:02,191 --> 00:01:05,598 USA! USA! 30 00:01:05,698 --> 00:01:07,435 And the most intense competition yet. 31 00:01:07,468 --> 00:01:09,472 (ROARING) We want it ALL! 32 00:01:09,573 --> 00:01:11,242 Don't push me, dude. 33 00:01:11,276 --> 00:01:13,581 Team Blais are the current champs. 34 00:01:13,681 --> 00:01:16,521 Is it gonna be like this... all season?! 35 00:01:16,554 --> 00:01:18,323 -Because in these kitchens... -Comin' through! Hot, hot, hot! 36 00:01:18,423 --> 00:01:20,160 ..chefs must face the good... 37 00:01:20,194 --> 00:01:22,264 -That filet is mine. -..the bad... 38 00:01:22,297 --> 00:01:24,903 (STRAINED) What am I gonna do with this? 39 00:01:25,003 --> 00:01:26,940 -..and the ugly. -(DRAMATIC BEAT) 40 00:01:27,040 --> 00:01:29,445 There are monsters on this platform. 41 00:01:29,546 --> 00:01:31,048 ('LEVEL UP' - MadeinTYO) ♪ Ooh, ooh ooh 42 00:01:31,082 --> 00:01:33,319 Tonight, it's the auditions... 43 00:01:33,353 --> 00:01:35,090 ♪ Watch me level up... 44 00:01:35,191 --> 00:01:37,729 -(GORDON) Let's go! -(ROARING) Ahh! 45 00:01:37,829 --> 00:01:40,935 ..where one dish can earn your spot... 46 00:01:40,969 --> 00:01:42,437 For 20 minutes, this is impressive. 47 00:01:42,539 --> 00:01:45,177 -Y'all got this. -..and one slip... 48 00:01:45,277 --> 00:01:47,314 -(YELPS) -..can send you home. 49 00:01:47,414 --> 00:01:49,587 -(RICHARD) Medic! -I'm bleeding out from my ear. 50 00:01:49,620 --> 00:01:51,289 If you think you've seen it all... 51 00:01:51,322 --> 00:01:52,592 (SHOUTING) I believe that we will win! 52 00:01:52,692 --> 00:01:56,299 -..think again. -Now, now, now, now! 53 00:01:56,333 --> 00:01:58,369 ♪ Watch me level up 54 00:01:58,469 --> 00:02:00,340 (RICHARD) The man, the myth, the legend - 55 00:02:00,373 --> 00:02:02,579 Gordon (BLEEP) Ramsay. 56 00:02:02,613 --> 00:02:04,082 I'm so excited they brought him back. 57 00:02:04,115 --> 00:02:05,685 (LAUGHTER) 58 00:02:05,785 --> 00:02:07,555 (HI-ENERGY ROCK MUSIC) 59 00:02:17,508 --> 00:02:19,144 (URGENT MUSIC) 60 00:02:20,548 --> 00:02:21,817 (LAUGHTER) 61 00:02:21,917 --> 00:02:23,721 Oh, my goodness me. 62 00:02:23,821 --> 00:02:27,094 (WHOOPS AND CHEERS) 63 00:02:27,128 --> 00:02:30,233 -Oh, my God! Let's go! -Loving the energy! 64 00:02:30,333 --> 00:02:33,507 From my kitchen to Next Level Chef, what happened? 65 00:02:33,541 --> 00:02:35,410 I feel like I quantum leaped in here. 66 00:02:35,511 --> 00:02:36,980 I don't know how I got here... (LAUGHING) I don't! 67 00:02:37,080 --> 00:02:40,087 Welcome to the newest season 68 00:02:40,120 --> 00:02:43,126 of Next Level Chef. Come on, guys. 69 00:02:43,159 --> 00:02:44,663 (WHOOPS AND CHEERS) 70 00:02:44,763 --> 00:02:46,533 Nyesha, what do you think of the energy? 71 00:02:46,567 --> 00:02:49,239 -I mean, it's palpable, yeah! -(LAUGHTER) 72 00:02:49,272 --> 00:02:50,441 I'm getting little goosebumps out here. 73 00:02:50,474 --> 00:02:52,377 Yes! 74 00:02:52,477 --> 00:02:55,283 It's intimidating with these goat mentors. 75 00:02:55,383 --> 00:02:57,421 And here I am just standing there in front of them. 76 00:02:57,522 --> 00:02:59,358 Palms are sweaty, knees weak, arms are heavy. 77 00:02:59,392 --> 00:03:01,162 I'm like Eminem and his bad boy. 78 00:03:01,262 --> 00:03:02,732 -(DRAMATIC BEAT) -All of you have been handpicked 79 00:03:02,832 --> 00:03:05,236 from the best Pro Chefs, 80 00:03:05,270 --> 00:03:08,009 the biggest Social Media Stars, 81 00:03:08,043 --> 00:03:09,980 and the most talented Home Cooks 82 00:03:10,013 --> 00:03:13,521 from across America. 83 00:03:13,621 --> 00:03:16,259 Competing for a chance to be on one of our teams. 84 00:03:16,292 --> 00:03:18,831 -Yes. -You've earned a shot 85 00:03:18,931 --> 00:03:21,970 at winning a game-changing year-long mentorship 86 00:03:22,004 --> 00:03:25,243 with Richard, Nyesha and myself. 87 00:03:25,277 --> 00:03:28,116 There's a check alongside that mentorship 88 00:03:28,150 --> 00:03:29,853 for a quarter million dollars. 89 00:03:29,953 --> 00:03:31,857 -Woo! -Right here, right here. 90 00:03:31,891 --> 00:03:35,632 Man, to win Next Level Chef 91 00:03:35,665 --> 00:03:38,504 and all the goodies that come with it? 92 00:03:38,537 --> 00:03:41,142 It would be life-changing. (SHARP EXHALE) 93 00:03:41,242 --> 00:03:43,647 Out of thousands of people across the country, 94 00:03:43,681 --> 00:03:46,285 you all earned this opportunity to be here. 95 00:03:46,386 --> 00:03:48,657 -Yeah. -Are you guys ready to level up? 96 00:03:48,691 --> 00:03:50,427 -(CHEERING AND CLAPPING) -Let's go! 97 00:03:50,528 --> 00:03:52,799 -Woo... -(BELINDA) Let's go! 98 00:03:52,833 --> 00:03:55,070 From 24 chefs here, only 15 of you will make it 99 00:03:55,103 --> 00:03:59,145 through the auditions and into that incredible draft. 100 00:03:59,178 --> 00:04:01,248 Five brilliant Home Cooks, 101 00:04:01,282 --> 00:04:04,288 five incredibly talented Social Media Chefs, 102 00:04:04,321 --> 00:04:06,025 and of course, five seasoned Pros. 103 00:04:07,863 --> 00:04:09,899 Get on one of those teams. 104 00:04:09,933 --> 00:04:12,605 Now listen, you're here today 105 00:04:12,705 --> 00:04:15,310 because we believe you're capable of something amazing. 106 00:04:15,410 --> 00:04:17,682 Eight of you are about to cook, 107 00:04:17,715 --> 00:04:19,820 but only seven of you will make your way 108 00:04:19,853 --> 00:04:22,157 out of the basement to the middle level. 109 00:04:22,258 --> 00:04:24,195 Six of you are gonna move to the top from the middle level. 110 00:04:24,228 --> 00:04:26,199 And after that final cook, 111 00:04:26,232 --> 00:04:27,200 only five of you are left standing 112 00:04:27,300 --> 00:04:28,671 to go into that draft. 113 00:04:28,771 --> 00:04:30,173 (QUIETLY) Yes. 114 00:04:30,207 --> 00:04:32,411 Well listen, as everyone knows, 115 00:04:32,445 --> 00:04:34,448 Team Blais are the current champions. 116 00:04:34,482 --> 00:04:35,885 -(LAUGHTER) -Alright! 117 00:04:35,919 --> 00:04:37,689 I want a crown. 118 00:04:37,723 --> 00:04:40,861 I want a belt. I want a big gold chain. 119 00:04:40,895 --> 00:04:43,300 As long as you have the right mentor, me... 120 00:04:43,333 --> 00:04:46,807 -(LAUGHTER) -Ooh! 121 00:04:46,907 --> 00:04:48,644 ..any of you can win this. 122 00:04:48,744 --> 00:04:50,614 (GORDON) Season five for me is an important one. 123 00:04:50,648 --> 00:04:52,952 I'm damned if I'm gonna give that crown back 124 00:04:52,986 --> 00:04:54,622 to Richard Blais. And secondly, 125 00:04:54,656 --> 00:04:58,262 how do you fit a crown on hair like that?! 126 00:04:58,363 --> 00:05:00,802 -Thank you and good night. -(LAUGHTER) 127 00:05:00,902 --> 00:05:02,471 -I mean, c'mon Richard. -Took him long enough. 128 00:05:02,505 --> 00:05:04,441 -Won and done. C'mon. -Back to back! 129 00:05:04,474 --> 00:05:06,479 (NYESHA) Richard and Gordon, I got the stamina. 130 00:05:06,513 --> 00:05:09,352 I'ma eatin' my vegetables. (LAUGHS) 131 00:05:09,452 --> 00:05:10,989 The competition's very thick and I'm bringin' it. 132 00:05:11,089 --> 00:05:12,358 You guys ready? 133 00:05:12,391 --> 00:05:13,928 (EXCITED SHOUTING) Yeah! 134 00:05:13,961 --> 00:05:15,831 Let's start with the... 135 00:05:18,236 --> 00:05:20,774 ..eight talented Professional Chefs. 136 00:05:20,808 --> 00:05:23,814 -Let's go! -(CHEERING AND CLAPPING) 137 00:05:23,848 --> 00:05:26,820 (DRAMATIC MUSIC) 138 00:05:26,920 --> 00:05:28,858 Right, Professional Chefs, make your way to the elevator. 139 00:05:28,958 --> 00:05:31,262 (CONVIVIAL CHATTER) 140 00:05:31,295 --> 00:05:32,665 (WHOOPS AND CHEERS) 141 00:05:32,699 --> 00:05:34,135 (GORDON) The very best of luck. 142 00:05:34,168 --> 00:05:35,236 -Let's go. -Alright! 143 00:05:35,336 --> 00:05:36,840 (HI-ENERGY ROCK MUSIC) 144 00:05:39,513 --> 00:05:40,682 Best of luck to everybody out there. 145 00:05:40,715 --> 00:05:41,984 Good luck! 146 00:05:42,017 --> 00:05:43,386 Come on, give us some love. 147 00:05:43,420 --> 00:05:45,157 (MUSIC BUILDS) 148 00:05:45,257 --> 00:05:47,996 -(ELEVATOR PINGS) -(CHEERING) 149 00:05:48,029 --> 00:05:49,967 -(WHIMISCAL MUSIC) -Okay! 150 00:05:50,067 --> 00:05:52,270 As a Pro Chef, the basement kitchen is terrible. 151 00:05:52,370 --> 00:05:54,142 Instant... just shock. 152 00:05:54,242 --> 00:05:55,712 Got a little smell to it, too. 153 00:05:55,745 --> 00:05:57,915 Oh! 154 00:05:57,949 --> 00:05:59,652 I wanna clean up everything, sweep and organize it 155 00:05:59,686 --> 00:06:01,122 -just a little bit. -(CLATTERING) 156 00:06:01,155 --> 00:06:02,291 (MUSIC ENDS) 157 00:06:02,324 --> 00:06:05,264 (ELEVATOR HUMS, PINGS) 158 00:06:05,297 --> 00:06:06,867 -(CHEERING) -What's goin' on, everyone? 159 00:06:06,967 --> 00:06:08,805 How we doing? Love it. Love the energy. 160 00:06:08,838 --> 00:06:10,575 Bring it over here for a second, okay? 161 00:06:10,675 --> 00:06:12,143 Are we getting acclimated to the basement? 162 00:06:12,177 --> 00:06:13,681 -(CHEFS) Yes! -The knives are dull 163 00:06:13,714 --> 00:06:16,853 so your minds need to be super sharp down here. 164 00:06:16,953 --> 00:06:20,093 For this first cook, you're gonna have 20 minutes. 165 00:06:20,194 --> 00:06:24,135 The first challenge is gonna be a test of resourcefulness. 166 00:06:24,235 --> 00:06:27,575 Can you take scraps and bits and turn it into something 167 00:06:27,675 --> 00:06:30,848 -worthy of our judging table? -Let's go, baby. 168 00:06:30,881 --> 00:06:34,154 I do try to be as sustainable and resourceful 169 00:06:34,254 --> 00:06:37,695 as I can in my own kitchen, so I am used to repurposing. 170 00:06:37,728 --> 00:06:39,198 Most of the time, it ain't for me, though! 171 00:06:39,231 --> 00:06:40,834 Sometimes it's for my dog, 172 00:06:40,868 --> 00:06:43,573 -so we gonna see. (LAUGHS) -(UPBEAT MUSIC) 173 00:06:43,674 --> 00:06:46,245 (RICHARD) Gordon and Nyesha are watching everything you do, 174 00:06:46,278 --> 00:06:49,719 and we're scouting the people that we want on our team. 175 00:06:49,819 --> 00:06:51,723 I'm excited to see what they can do. 176 00:06:51,757 --> 00:06:53,326 Mm. Twenty minutes is tough in the basement. 177 00:06:53,426 --> 00:06:55,631 But Pro Chefs - they have the technique. 178 00:06:55,732 --> 00:06:57,869 (RICHARD) This is the fastest five-yard sprint you're ever 179 00:06:57,969 --> 00:07:00,039 gonna have to make in your life, could determine if you make it 180 00:07:00,139 --> 00:07:02,477 -to that next level. You ready? -(ALL) Yes, chef! 181 00:07:02,578 --> 00:07:04,448 -Are you ready? -I was born ready. 182 00:07:04,481 --> 00:07:06,218 -(CHUCKLES) -Alright, lock in. 183 00:07:06,318 --> 00:07:08,156 Ass to ass, cheek to cheek. 184 00:07:08,189 --> 00:07:09,793 (RICHARD) Alright, the platform's on the way. 185 00:07:09,893 --> 00:07:11,228 When the light turns green, it's go time. 186 00:07:11,262 --> 00:07:13,768 Trash to treasure, 20 minutes. 187 00:07:13,801 --> 00:07:15,738 (GROWLING) Ah! Here we go! 188 00:07:15,838 --> 00:07:16,840 -(PLATFORM BLEEPS) -Go time! 189 00:07:16,940 --> 00:07:18,744 (URGENT MUSIC) 190 00:07:18,778 --> 00:07:20,614 (RICHARD) Grab it or regret it. 191 00:07:20,715 --> 00:07:23,219 Everyone's just... (SCREAMING) WAAAA! 192 00:07:23,252 --> 00:07:24,488 (RICHARD) Grab that protein. 193 00:07:24,522 --> 00:07:25,591 (HUNTER) Sausage scraps. 194 00:07:25,624 --> 00:07:27,595 Ooh, cheese. Boom. Okay. 195 00:07:27,629 --> 00:07:29,498 (RICHARD) Think about your cuisine. 196 00:07:29,532 --> 00:07:31,603 Lamb. I just grab it, not even thinking. 197 00:07:31,636 --> 00:07:33,907 I look - it's on the bone. I'm like, damn it, bro! 198 00:07:33,941 --> 00:07:35,778 (RICHARD) I want it to look like it's goin' outta business. 199 00:07:35,811 --> 00:07:38,182 Tuna carcass - THAT'S what I need. 200 00:07:38,215 --> 00:07:40,788 -(RICHARD) Grab that... -I go for the tuna carcass. 201 00:07:40,822 --> 00:07:42,525 Then me and Gabrielle, we start to tussle. 202 00:07:42,559 --> 00:07:44,763 (GORDON) Oh, oh! Cole and Gabrielle. 203 00:07:44,796 --> 00:07:46,265 There's a bit of a fight going on there, tug of war. 204 00:07:46,298 --> 00:07:48,069 (MACHETE) What is going on? 205 00:07:48,103 --> 00:07:50,675 I was like this... when I look in the back. Bam! 206 00:07:50,775 --> 00:07:52,778 -(RUSTLING) -(MUSIC BUILDS) 207 00:07:52,812 --> 00:07:55,249 Literal tug of war of tuna carcass. 208 00:07:55,283 --> 00:07:57,254 And I'm like, time is ticking. 209 00:07:57,288 --> 00:07:59,793 Then snatch! Mine. 210 00:07:59,893 --> 00:08:01,663 It's all fun and games 'til we get in that ring. 211 00:08:01,763 --> 00:08:03,099 There's still a pig's ear over here. 212 00:08:03,132 --> 00:08:04,234 I'm stuck with the pig ears. 213 00:08:04,268 --> 00:08:06,438 What am I gonna do with this? 214 00:08:06,539 --> 00:08:07,909 (RICHARD) Someone doesn't have a protein. 215 00:08:08,009 --> 00:08:10,180 It is wild out here. 216 00:08:10,213 --> 00:08:12,586 Skirtin' elbows and flyin' under the freakin' head butts. 217 00:08:12,686 --> 00:08:15,423 -(RICHARD) Ten seconds. -Cod's head, I got it. 218 00:08:15,456 --> 00:08:16,693 (CONNOR) I got stuck with the cod's head. 219 00:08:16,793 --> 00:08:18,296 That was not an intentional choice, 220 00:08:18,429 --> 00:08:20,801 but I'll work with it. 221 00:08:20,835 --> 00:08:22,538 Okay, if you can grab it, you can still use it. 222 00:08:22,572 --> 00:08:24,074 Grab it or regret it! Let's go! 223 00:08:24,108 --> 00:08:26,646 -(URGENT MUSIC) -Back to your stations. 224 00:08:26,680 --> 00:08:28,182 Oh we wasn't friends no more at that point. Okay. 225 00:08:28,283 --> 00:08:29,987 Look at this baby! 226 00:08:30,087 --> 00:08:32,157 Okay everyone, your 20 minutes starts now. 227 00:08:32,191 --> 00:08:34,161 (URGENT MUSIC) 228 00:08:36,700 --> 00:08:38,804 I am feeling something kind of... wet. 229 00:08:40,541 --> 00:08:41,308 Is this blood? 230 00:08:43,146 --> 00:08:44,849 Damn, is it bleeding? 231 00:08:44,883 --> 00:08:46,753 I'm bleeding out from my ear. 232 00:08:47,922 --> 00:08:49,593 Holy (BLEEP). 233 00:08:49,626 --> 00:08:51,596 What did I just do? 234 00:08:51,629 --> 00:08:52,998 -(GORDON) Oh, my God! -(NYESHA) I know. 235 00:08:53,032 --> 00:08:54,602 -Is she okay? -(RICHARD) Medic! 236 00:08:54,636 --> 00:08:56,071 We need a medic up here, guys. 237 00:08:56,874 --> 00:08:58,643 -Medic! -(DRAMATIC BEAT) 238 00:09:03,119 --> 00:09:04,488 -(RICHARD) What happened? -A fight broke out. 239 00:09:04,589 --> 00:09:06,091 It gets crazy down here. 240 00:09:06,125 --> 00:09:07,829 The last time I had a fight like that, 241 00:09:07,862 --> 00:09:10,266 I dunno, probably college? I dunno. 242 00:09:10,300 --> 00:09:11,870 Did you get cut up there? No. That's just the... Okay. 243 00:09:11,904 --> 00:09:13,607 I had to do a little smell test 244 00:09:13,707 --> 00:09:15,611 and I said, is this blood? 245 00:09:15,712 --> 00:09:16,646 Oh my gosh, okay. 246 00:09:17,615 --> 00:09:18,517 (DRAMATIC BEAT) 247 00:09:18,617 --> 00:09:20,888 It's Sriracha. 248 00:09:20,922 --> 00:09:22,457 -You didn't get cut at all? -No. 249 00:09:22,490 --> 00:09:24,094 -Okay. -(COLE) Thank God. 250 00:09:24,128 --> 00:09:25,631 (SHARP EXHALE) 251 00:09:25,665 --> 00:09:27,233 (WHIMSICAL MUSIC) 252 00:09:27,333 --> 00:09:28,604 (CLEARS THROAT) Yeah, that's it. 253 00:09:28,637 --> 00:09:29,839 Nothing really to see here. 254 00:09:29,872 --> 00:09:32,344 Phew! It's just chili paste. 255 00:09:32,377 --> 00:09:35,016 You dummy. (LAUGHING) My God! 256 00:09:35,116 --> 00:09:37,020 -What did we end up getting? -I got pig ears. 257 00:09:37,120 --> 00:09:39,492 I'm gonna move in a direction of a little tortilla. 258 00:09:39,526 --> 00:09:41,462 Yeah, it's A crispy 259 00:09:41,495 --> 00:09:43,800 -pig's ear tortilla? -Exactly. 260 00:09:43,900 --> 00:09:45,904 -Ever cooked pig ears before? -No chef, I have not. 261 00:09:46,038 --> 00:09:48,476 -Treat it like bacon, alright? -Yes, chef. 262 00:09:48,510 --> 00:09:49,646 I'm trying to figure out something to do 263 00:09:49,679 --> 00:09:52,151 with this tuna carcass. 264 00:09:52,184 --> 00:09:54,789 -You got this, Kevin. -How we doin' over here? 265 00:09:54,823 --> 00:09:56,926 -Just have to grind this beef. -What're you gonna make, Kevin? 266 00:09:56,960 --> 00:09:58,429 When I saw the beef I thought of my grandmother. 267 00:09:58,530 --> 00:09:59,899 -She'd make these beef patties. -Yeah. 268 00:09:59,932 --> 00:10:01,936 Make a gravy to go with it. 269 00:10:02,036 --> 00:10:03,941 I started cooking when I was seven years old. 270 00:10:04,041 --> 00:10:06,178 Having to make certain things from nothing 271 00:10:06,211 --> 00:10:07,782 is something that I'm completely used to. 272 00:10:07,816 --> 00:10:09,351 (QUIETLY) Okay, I can do this. 273 00:10:09,385 --> 00:10:10,955 -Ooh, behind you! -Sorry, heard. 274 00:10:11,055 --> 00:10:14,195 Five minutes gone, there's 15 minutes left. 275 00:10:14,295 --> 00:10:15,931 I know y'all in that green room watching us! 276 00:10:16,031 --> 00:10:17,133 Don't be judging this book by its cover, now. 277 00:10:17,167 --> 00:10:19,171 Absolutely not. 278 00:10:19,204 --> 00:10:20,975 -Machete. -Hey baby. How you doin', baby? 279 00:10:21,075 --> 00:10:22,912 -What'd you grab? -I grabbed some lamb bone. 280 00:10:22,945 --> 00:10:24,415 I'm gonna do a curry style with it. 281 00:10:24,448 --> 00:10:25,951 The thing I'm concerned most with here 282 00:10:25,985 --> 00:10:27,420 is that lamb is gonna be tender? 283 00:10:27,454 --> 00:10:29,158 It is. I tried a piece there. 284 00:10:29,191 --> 00:10:30,928 Anybody see the sugar? 285 00:10:30,961 --> 00:10:33,199 -Darian, how we doin'? -Doin', chef. I'm doin'. 286 00:10:33,232 --> 00:10:35,436 I got chicken back deep frying right now. 287 00:10:35,538 --> 00:10:36,673 Something I grew up eating in Jamaica. 288 00:10:36,707 --> 00:10:37,808 -Yeah? -And I got sweet potatoes, 289 00:10:37,842 --> 00:10:39,546 some mushrooms... 290 00:10:39,579 --> 00:10:41,114 You're bringing the Caribbean flavor-- 291 00:10:41,215 --> 00:10:42,685 -Yes, sir. -You know it is. Let's go. 292 00:10:42,785 --> 00:10:45,691 -(CHUCKLES) -(REGGAE MUSIC) 293 00:10:45,724 --> 00:10:47,695 I've been a professional chef for 13 years. 294 00:10:47,729 --> 00:10:49,198 When I first came here from Jamaica, 295 00:10:49,231 --> 00:10:50,801 I'm like, there's so much opportunity. 296 00:10:50,834 --> 00:10:53,205 I put in work night and day, every day. 297 00:10:53,239 --> 00:10:55,978 I sleep less and I work more. That's what I do. 298 00:10:56,078 --> 00:10:58,116 I grew up in Clarendon, Jamaica which is like the country. 299 00:10:58,216 --> 00:11:00,253 There's not much going on where I grew up. 300 00:11:00,286 --> 00:11:01,857 That's my all time favorite mango right there. 301 00:11:01,890 --> 00:11:03,828 That's a julienne mango. 302 00:11:03,861 --> 00:11:06,600 Being Jamaican is many things. It's colorful. 303 00:11:06,700 --> 00:11:08,837 It's loud. It's proud. It's vibrant. 304 00:11:08,870 --> 00:11:11,109 It's just a beautiful place to be. 305 00:11:11,142 --> 00:11:14,248 -(DARIAN) You guys hungry? -(KIDS) Yeah. 306 00:11:14,348 --> 00:11:17,154 Family's everything to me. I own two restaurants, 307 00:11:17,254 --> 00:11:19,592 but it's also a family affair. I employ my mom... 308 00:11:19,626 --> 00:11:21,896 Good job, Mommy. ..my sisters, my wife. 309 00:11:21,996 --> 00:11:23,867 Everybody is involved. 310 00:11:23,901 --> 00:11:25,336 I want them to have a better life than I had 311 00:11:25,436 --> 00:11:26,507 back in Jamaica, you know. 312 00:11:26,607 --> 00:11:28,209 -Do you like it? -Yeah. 313 00:11:28,242 --> 00:11:30,180 I'm also a private chef. 314 00:11:30,280 --> 00:11:32,851 I cook for most of the Buffalo Bills players. 315 00:11:32,885 --> 00:11:35,323 I feel proud every day I step out 316 00:11:35,423 --> 00:11:37,293 because I represent Jamaica to the fullest. 317 00:11:37,327 --> 00:11:39,365 I look good, I smell good, and I cook good. 318 00:11:39,398 --> 00:11:40,635 C'mon, man! 319 00:11:40,735 --> 00:11:43,373 (URGENT MUSIC) 320 00:11:43,406 --> 00:11:46,746 (BELINDA) Should I do the noodle or should I do the bread? 321 00:11:46,779 --> 00:11:48,751 -Belinda, how are we doing? -I'm doing great. 322 00:11:48,784 --> 00:11:50,419 -Okay, what do we got? -I'm gonna do either a bread, 323 00:11:50,453 --> 00:11:52,926 like a bread thing, or I'm gonna do a stir fry. 324 00:11:53,026 --> 00:11:54,896 -What do you think? -Maybe the noodles would be 325 00:11:54,929 --> 00:11:56,900 a little easier to make, but make a choice, right? 326 00:11:57,000 --> 00:11:59,538 -Okay, yeah. (BLEEP)! -(ROCK GUITAR) 327 00:11:59,639 --> 00:12:01,776 I grew up in Westminster, California, 328 00:12:01,877 --> 00:12:03,647 AKA Little Saigon. 329 00:12:03,681 --> 00:12:05,050 I was raised by my grandparents, 330 00:12:05,083 --> 00:12:07,186 and my aunts and uncles helped them. 331 00:12:07,220 --> 00:12:08,891 I think it was a full team effort 332 00:12:08,924 --> 00:12:10,126 because I'm just so much. 333 00:12:10,226 --> 00:12:12,064 (LAUGHS) 334 00:12:12,164 --> 00:12:13,801 -I'm a lot! -(UPBEAT MUSIC) 335 00:12:13,834 --> 00:12:15,738 There was like nine of us 336 00:12:15,771 --> 00:12:17,240 living in a three-bedroom apartment. 337 00:12:17,340 --> 00:12:19,177 Dinner time was chaotic. 338 00:12:19,278 --> 00:12:21,281 Everyone's fighting over the fish head. 339 00:12:21,315 --> 00:12:23,385 It's good collagen. It's good for the skin. 340 00:12:23,419 --> 00:12:25,456 It's good for the skin, okay? 341 00:12:25,558 --> 00:12:28,930 I own my own catering and pop-up company called Eats by Bee. 342 00:12:28,964 --> 00:12:32,070 Eats by Bee creates culinary experiences. 343 00:12:32,170 --> 00:12:35,143 This is a chaotic competition and I fit right in. 344 00:12:35,243 --> 00:12:36,278 (GIGGLES) 345 00:12:37,514 --> 00:12:39,351 (TENSE MUSIC) 346 00:12:39,385 --> 00:12:41,823 Hunter, what did you grab here? Looks like-- 347 00:12:41,857 --> 00:12:44,194 I got some sausage, and I'm gonna do a quick 348 00:12:44,228 --> 00:12:46,633 sausage pasta and then sauce. 349 00:12:46,666 --> 00:12:50,073 Am I getting any sorta tropical Hawaiian vibes here, or what? 350 00:12:50,106 --> 00:12:53,379 You're gonna get just quick, easy dinners done by my mom. 351 00:12:53,479 --> 00:12:55,918 -(HAWAIIAN MUSIC) -I'm from Honolulu, Hawaii. 352 00:12:55,951 --> 00:12:57,654 Born and raised on the island of Oahu. 353 00:12:57,688 --> 00:13:00,260 -(SURF ROCK) -I grew up surfing, 354 00:13:00,360 --> 00:13:02,832 and I paddle competitive. You have to feel the water. 355 00:13:02,932 --> 00:13:04,703 You have to be balanced. 356 00:13:04,736 --> 00:13:06,740 There's so much technique 357 00:13:06,840 --> 00:13:09,746 and that's what I kinda took with me to cooking. 358 00:13:09,846 --> 00:13:12,117 I was born with a 10 percent chance of living, 359 00:13:12,150 --> 00:13:14,254 and I had to have surgery. 360 00:13:14,287 --> 00:13:17,394 I turned out to be deaf, and I wear hearing aids. 361 00:13:17,494 --> 00:13:19,599 I'm cooking for the people that are disabled 362 00:13:19,699 --> 00:13:22,136 because I want to show those kids 363 00:13:22,170 --> 00:13:24,509 if I can do it, they can do it, for sure. 364 00:13:24,542 --> 00:13:27,080 Never stop paddling, and always finish strong. 365 00:13:28,750 --> 00:13:30,253 (RICHARD) Hunter, elevate it. 366 00:13:30,286 --> 00:13:32,525 Coming through! Hot pot, hot pot! 367 00:13:32,558 --> 00:13:34,996 (BLEEP) What am I gonna do with this tuna, boy? 368 00:13:35,030 --> 00:13:37,300 -(TENSE MUSIC) -Cole, what're we up to? 369 00:13:37,400 --> 00:13:38,837 I have a tuna carcass over there. 370 00:13:38,871 --> 00:13:40,407 -Okay, Cole-- -I think I'm gonna go 371 00:13:40,440 --> 00:13:43,647 like a brothy type of Chinese-ish dish. 372 00:13:43,680 --> 00:13:45,250 I'm gonna try and do something here with this meat. 373 00:13:45,350 --> 00:13:46,753 You fought for this. 374 00:13:46,853 --> 00:13:48,289 It was better than the pig's ears! 375 00:13:48,322 --> 00:13:50,627 Got it. So we're gonna make little meatballs? 376 00:13:50,728 --> 00:13:52,030 -Yep. -You only need two or three-- 377 00:13:52,130 --> 00:13:53,032 -Two or three. -Perfect. 378 00:13:53,065 --> 00:13:55,036 -Heard, chef. -Okay. 379 00:13:55,069 --> 00:13:57,674 Halfway down! Ten minutes gone, ten left. 380 00:13:57,708 --> 00:14:00,981 You want Nyesha or Gordon or myself to work with you? 381 00:14:01,015 --> 00:14:02,618 -(CHEFS) Yeah! -Now's the time to prove it. 382 00:14:02,718 --> 00:14:04,154 Richard is hungry for another win. 383 00:14:04,188 --> 00:14:06,626 Of course he is. It took him long enough. 384 00:14:06,726 --> 00:14:07,661 That's not happening, let me tell you. 385 00:14:07,761 --> 00:14:08,897 Second that. 386 00:14:08,997 --> 00:14:10,634 Okay, spoiler alert! 387 00:14:10,734 --> 00:14:13,406 One of you go home, okay? 388 00:14:13,439 --> 00:14:15,944 There's blood in the water and I am like a shark right now. 389 00:14:16,045 --> 00:14:20,153 I'm many sharks. A fleet, a flock... 390 00:14:20,186 --> 00:14:23,025 What are a bunch of sharks together? No one knows. 391 00:14:23,059 --> 00:14:25,964 A murder of sharks. That's crows. 392 00:14:26,064 --> 00:14:27,467 (GORDON, TAPPING TABLE) Come on, Richard! 393 00:14:27,568 --> 00:14:29,639 I'm so glad to be back. This is great, guys. 394 00:14:29,672 --> 00:14:31,810 -Connor. -Yes, sir? 395 00:14:31,910 --> 00:14:33,412 -Just rolling off your back! -San Diego native... 396 00:14:33,446 --> 00:14:35,049 It's not quite beach vibes down here, bro. 397 00:14:35,083 --> 00:14:36,920 Aye, sometimes you gotta take coast to coast. 398 00:14:37,020 --> 00:14:39,024 Taking you down to NOLA. 399 00:14:39,057 --> 00:14:41,161 -Fried cod's head po' boy, baby. -Love it. 400 00:14:41,195 --> 00:14:43,800 I lived in New Orleans for six years. 401 00:14:43,834 --> 00:14:45,537 I cooked down there, I had to go NOLA first. 402 00:14:45,638 --> 00:14:47,307 Five minutes left! 403 00:14:47,341 --> 00:14:49,211 How are the noodles over here, dude? 404 00:14:49,244 --> 00:14:51,448 Sure they're cooked? The noodles are right on the edge. 405 00:14:51,481 --> 00:14:52,818 Fire that thing up, we're running out of time. 406 00:14:52,851 --> 00:14:54,522 Keep that up. Yes, chef! 407 00:14:54,622 --> 00:14:56,626 Who else is in trouble? Belinda, what's up? 408 00:14:56,759 --> 00:14:58,262 -Change up your plan. -Yeah, I'm doing an open face. 409 00:14:58,363 --> 00:15:00,634 -He's also doing an open face. -(BLEEP) 410 00:15:00,667 --> 00:15:03,807 Oh, crap. He's making an open face sandwich as well. 411 00:15:03,840 --> 00:15:07,113 Well, (BLEEP). Sorry. 412 00:15:07,213 --> 00:15:09,084 No, it's okay. I'm just saying now you're giving us something 413 00:15:09,184 --> 00:15:10,554 to judge side by side with each other. 414 00:15:10,587 --> 00:15:12,992 The time is crunching down. 415 00:15:13,092 --> 00:15:16,198 I don't have time to pivot. No... 416 00:15:16,232 --> 00:15:18,402 (CONNOR) You're good, B. Stay on your track. 417 00:15:18,503 --> 00:15:21,074 (RICHARD) Now's not a time for a new idea - now we're refining. 418 00:15:21,108 --> 00:15:23,981 Two minutes left. You can start plating now. 419 00:15:24,081 --> 00:15:26,285 (CLAPPING) Bring it together right now. Let's go! 420 00:15:26,385 --> 00:15:28,590 Find yourself a spot in the middle level. 421 00:15:28,624 --> 00:15:32,865 Five, four, three, two, one... 422 00:15:32,965 --> 00:15:34,869 Hands up. Stop cooking. 423 00:15:34,969 --> 00:15:35,971 -(RICHARD) Let's go. 424 00:15:36,071 --> 00:15:37,306 -(CHEERING) -Damn. 425 00:15:39,746 --> 00:15:41,315 (SUSPENSEFUL MUSIC) 426 00:15:41,415 --> 00:15:42,718 (ELEVATOR PINGS) 427 00:15:44,756 --> 00:15:46,526 (GORDON) Well done. 428 00:15:46,626 --> 00:15:49,131 Energetic cook. What happened to the grab? 429 00:15:49,164 --> 00:15:51,001 It looked like a wrestling event back in the lounge. 430 00:15:51,035 --> 00:15:52,638 Right? Well done. 431 00:15:52,738 --> 00:15:54,375 Alright, let's taste. 432 00:15:54,408 --> 00:15:58,282 We have Connor's Fried Cod Head Po' Boy. 433 00:15:58,316 --> 00:16:00,820 -Looks very inviting doesn't it? -Yeah. 434 00:16:00,921 --> 00:16:03,192 Doesn't necessarily look like it was cooked in the basement. 435 00:16:05,463 --> 00:16:07,333 (GORDON) Cod's cooked beautifully. 436 00:16:07,433 --> 00:16:09,872 I think it represents New Orleans really, really well. 437 00:16:09,905 --> 00:16:11,543 It's clear that there was a vision here. 438 00:16:11,643 --> 00:16:13,245 -(QUIETLY) Thank you, chef. -Okay, next up we have 439 00:16:13,279 --> 00:16:16,284 Belinda's Shrimp Head Sandwich. 440 00:16:16,318 --> 00:16:19,291 Some Southeast Asian flavors. 441 00:16:19,324 --> 00:16:21,829 It's always tough when you have two people doing similar dishes 442 00:16:21,863 --> 00:16:24,167 because they end up getting judged against each other. 443 00:16:24,201 --> 00:16:26,438 Totally. I think the most successful part of the dish 444 00:16:26,472 --> 00:16:29,178 is in the flavor of the shrimp. Really comes through nicely. 445 00:16:29,211 --> 00:16:32,183 But there's a lacking of an aioli or something 446 00:16:32,217 --> 00:16:34,922 to really meld the bread and the shrimp moment together. 447 00:16:34,955 --> 00:16:36,927 Should have stuck to the (BLEEP) noodles. 448 00:16:36,960 --> 00:16:39,665 Next up we have Kevin's Beef Meatballs 449 00:16:39,698 --> 00:16:42,236 with his family-style gravy. 450 00:16:42,336 --> 00:16:43,640 The meatballs are seasoned beautifully. 451 00:16:43,673 --> 00:16:45,677 The sauce is delicious. 452 00:16:45,711 --> 00:16:48,282 Next up we have Machete's Lamb Leg Curry. 453 00:16:48,316 --> 00:16:50,019 And that's just scraped from the leg? 454 00:16:50,053 --> 00:16:52,490 Slivers and cuts right off the leg. 455 00:16:52,592 --> 00:16:55,196 The lamb's actually tender. I'm amazed he got that tender. 456 00:16:55,230 --> 00:16:56,532 A little bit heavy on the spice. 457 00:16:56,566 --> 00:16:57,534 A little bit. 458 00:16:57,568 --> 00:16:59,170 This is Darian's 459 00:16:59,204 --> 00:17:01,709 Crispy Jamaican Fried Chicken Back. 460 00:17:03,814 --> 00:17:05,551 The flavor is incredible. 461 00:17:05,584 --> 00:17:07,086 The spices are there. 462 00:17:07,120 --> 00:17:08,389 It's absolutely bang on with the spice. 463 00:17:08,422 --> 00:17:09,692 Thank you. 464 00:17:09,792 --> 00:17:11,094 Okay, next up right here. 465 00:17:11,128 --> 00:17:13,833 Hunter's Creamy Sausage Pasta. 466 00:17:16,038 --> 00:17:17,474 The challenge for me with this dish 467 00:17:17,508 --> 00:17:19,344 is the two different types of pasta. 468 00:17:19,378 --> 00:17:21,182 So texturally, some of the pasta is undercooked. 469 00:17:21,215 --> 00:17:23,219 -Totally. -(SOMBER NOTE) 470 00:17:23,252 --> 00:17:24,955 Next up we have Cole's 471 00:17:24,989 --> 00:17:26,559 Tuna Carcass Meatballs in broth. 472 00:17:29,497 --> 00:17:32,070 This to me is really taking scraps 473 00:17:32,103 --> 00:17:34,107 and turning them into something special. 474 00:17:34,141 --> 00:17:35,710 For 20 minutes, this is impressive. 475 00:17:35,744 --> 00:17:37,246 It's done beautifully, right? 476 00:17:37,280 --> 00:17:39,518 Quintessential basement cooking. 477 00:17:39,552 --> 00:17:41,121 Lastly here, we have Gabrielle's 478 00:17:41,221 --> 00:17:43,993 Crispy Pig Ear Tortilla. 479 00:17:44,027 --> 00:17:46,932 (GORDON) Homemade tortilla? In 20 minutes? 480 00:17:47,033 --> 00:17:49,972 The pig ear's actually crispier than I thought it would be. 481 00:17:50,005 --> 00:17:51,642 You get dealt that dysfunctional ingredient 482 00:17:51,742 --> 00:17:54,114 so you come up with a nice dish. How's your ear? 483 00:17:54,147 --> 00:17:55,851 Can't do a scrap challenge without a little scrap. 484 00:17:55,884 --> 00:17:58,489 Ooh. 485 00:17:58,523 --> 00:18:00,560 Alright, we need a few minutes to discuss between ourselves. 486 00:18:00,660 --> 00:18:03,265 -We'll be right back. -Oh, my God. 487 00:18:03,298 --> 00:18:04,869 The shrimp po' boy was a bit of a let down. 488 00:18:04,969 --> 00:18:07,106 I just needed a mayo for that. 489 00:18:07,140 --> 00:18:08,977 But the cod's head? Beautiful. 490 00:18:09,011 --> 00:18:10,279 -The crispiness. -Really good indeed. 491 00:18:10,313 --> 00:18:12,383 The pasta was a difficult one 492 00:18:12,417 --> 00:18:14,655 because some were cooked, some were overcooked. 493 00:18:14,688 --> 00:18:15,657 That one I was really worried about. 494 00:18:15,757 --> 00:18:17,027 Really? 495 00:18:17,127 --> 00:18:18,529 I should've cherry-picked out 496 00:18:18,563 --> 00:18:20,166 the pastas 'cause I noticed it. 497 00:18:20,199 --> 00:18:21,670 (GORDON, QUIETLY) Let's go. 498 00:18:21,770 --> 00:18:23,305 (TENSE MUSIC) 499 00:18:23,405 --> 00:18:26,444 Okay. As you all know, 500 00:18:26,545 --> 00:18:27,881 only seven are gonna go up to the middle level. 501 00:18:30,520 --> 00:18:32,290 The first three people who've earned their way 502 00:18:32,390 --> 00:18:33,860 to the middle level are... 503 00:18:33,893 --> 00:18:35,396 ..Connor. 504 00:18:35,496 --> 00:18:37,266 Kevin. 505 00:18:37,299 --> 00:18:39,137 -Gabrielle. -(GORDON) Well done. 506 00:18:39,170 --> 00:18:41,208 Well done. You can head to the elevator. 507 00:18:41,308 --> 00:18:44,181 -Good job. -Are you serious? 508 00:18:44,214 --> 00:18:45,551 The next three people who earned their space 509 00:18:45,584 --> 00:18:47,486 to cook on the middle level are... 510 00:18:49,057 --> 00:18:50,392 ..Darian. 511 00:18:50,492 --> 00:18:52,296 Cole. 512 00:18:52,330 --> 00:18:54,735 -And Machete. -Thank you, guys. 513 00:18:54,769 --> 00:18:57,608 (WHOOPING) Ooo-ee! I'm movin' to the next level, baby! 514 00:18:57,708 --> 00:18:59,878 -(TENSE MUSIC) -Okay, not easy. I know it. 515 00:18:59,912 --> 00:19:01,147 Belinda? Hunter? 516 00:19:03,887 --> 00:19:06,325 I'm sorry to say there's only one space left in the elevator 517 00:19:06,358 --> 00:19:07,928 and unfortunately, one of you 518 00:19:07,961 --> 00:19:08,663 will be left here in the basement. 519 00:19:10,366 --> 00:19:12,437 And that spot goes to... 520 00:19:12,470 --> 00:19:14,808 (TENSE MUSIC BUILDS, ENDS) 521 00:19:20,386 --> 00:19:22,357 (RICHARD) Sorry to say there's only one space left 522 00:19:22,390 --> 00:19:24,327 in the elevator to head to the middle level. 523 00:19:24,360 --> 00:19:26,098 And that spot goes to... 524 00:19:26,131 --> 00:19:28,402 (SUSPENSEFUL MUSIC) 525 00:19:28,503 --> 00:19:30,239 -..Hunter. -(SHARP EXHALE) 526 00:19:30,339 --> 00:19:31,474 -Hey, good job. -Thank you. 527 00:19:31,509 --> 00:19:33,045 -Great job. -Thank you. 528 00:19:33,079 --> 00:19:35,249 Hunter, you can join your colleagues. 529 00:19:35,349 --> 00:19:36,752 -Thank you. -(HUNTER) Thank you, chefs. 530 00:19:36,786 --> 00:19:39,091 Belinda, keep cooking. We'll see you soon. 531 00:19:39,124 --> 00:19:41,361 -(SOFT MUSIC) -(SIGHS) 532 00:19:41,394 --> 00:19:42,731 I have so much more to show. 533 00:19:44,134 --> 00:19:46,271 But what's next is... 534 00:19:48,242 --> 00:19:50,345 ..I'ma have a (BLEEP) drink. (LAUGHS) 535 00:19:50,379 --> 00:19:52,884 (DRAMATIC BEAT) 536 00:19:52,985 --> 00:19:55,256 (HI-ENERGY MUSIC) 537 00:19:55,289 --> 00:19:58,262 (CHEERING) 538 00:19:58,295 --> 00:20:00,366 (NYESHA) Check out all the tools. 539 00:20:00,399 --> 00:20:03,238 This is like any standard catering kitchen. 540 00:20:03,339 --> 00:20:05,142 Bro, look at these immersion blenders. 541 00:20:05,242 --> 00:20:08,248 (NYESHA) This kitchen is for large-scale cooking. 542 00:20:08,348 --> 00:20:10,419 Not single dishes, right? You have to make it work. 543 00:20:10,520 --> 00:20:13,259 Chef Arrington is an absolute legend in LA. 544 00:20:13,292 --> 00:20:15,430 So it's just a blessing to even have 545 00:20:15,531 --> 00:20:17,000 the opportunity to be here and cook for her. 546 00:20:17,033 --> 00:20:18,670 I'm deciding who I want on my team. 547 00:20:18,703 --> 00:20:20,406 -Right? -I would like that. 548 00:20:20,507 --> 00:20:22,644 And who I'm giving away to Richard and Gordon. 549 00:20:22,677 --> 00:20:24,682 -(LAUGHTER) -(RICHARD) Oh, okay. 550 00:20:24,715 --> 00:20:26,284 -Wow, she's fishing early. -Yeah, that's right. 551 00:20:26,318 --> 00:20:27,755 -Okay. -(DRAMATIC BEAT) 552 00:20:27,788 --> 00:20:28,923 So your next challenge, 553 00:20:29,023 --> 00:20:31,061 you each have 20 minutes 554 00:20:31,161 --> 00:20:33,065 -to create... -Woo! 555 00:20:33,098 --> 00:20:35,837 ..the dish that helped you start your culinary journey. 556 00:20:35,871 --> 00:20:39,679 Alright, it's time. Hands on the elevator! 557 00:20:39,712 --> 00:20:41,481 When that light changes green, you are going. 558 00:20:43,854 --> 00:20:45,389 -(PLATFORM BLEEPS) -(NYESHA) Let's go! 559 00:20:45,422 --> 00:20:47,026 -(GRUNTING) -Grab those ingredients 560 00:20:47,127 --> 00:20:48,629 that are gonna get you into this draft. 561 00:20:48,663 --> 00:20:50,601 (URGENT MUSIC) 562 00:20:50,701 --> 00:20:52,905 -(GABRIELLE YELPS) -Oh! No. 563 00:20:52,938 --> 00:20:54,909 (CHUCKLING) Oh, my God? 564 00:20:54,942 --> 00:20:57,647 Your girl goes flying. 565 00:20:57,748 --> 00:20:59,451 Damn. Is she okay? 566 00:20:59,484 --> 00:21:01,054 -(CLAPPING) Ooh! You okay? -I'm alright. 567 00:21:01,087 --> 00:21:03,693 Alright, let's go, girl. Stay strong. 568 00:21:03,726 --> 00:21:05,797 How're we building this dish, right? Vegetable! 569 00:21:05,830 --> 00:21:08,035 The grabs are insane. 570 00:21:08,135 --> 00:21:10,874 I grabbed the steak. There's potatoes right there. 571 00:21:10,974 --> 00:21:14,347 Perfect ingredients for a beautiful steak dinner. 572 00:21:14,447 --> 00:21:16,853 (NYESHA) C'mon, guys. Grab your ingredients! 573 00:21:16,886 --> 00:21:18,590 Back to your station, organize yourself. 574 00:21:18,623 --> 00:21:20,058 20 minutes starts right now. 575 00:21:20,092 --> 00:21:21,461 Let's go, let's go, let's go! 576 00:21:21,494 --> 00:21:22,697 Get those proteins on. 577 00:21:24,500 --> 00:21:26,506 Alright Connor, what'd you grab? 578 00:21:26,606 --> 00:21:28,208 -California-style cooking. -California-style! 579 00:21:28,242 --> 00:21:30,245 -Get this fresh and we run it. -Love that. 580 00:21:30,279 --> 00:21:32,217 No one knows California beach style cooking more than me. 581 00:21:32,250 --> 00:21:33,519 -I know. -You do know! 582 00:21:33,619 --> 00:21:35,222 I'm excited to cook for you. 583 00:21:35,256 --> 00:21:37,159 -You did your research. -Yes, I have! 584 00:21:37,259 --> 00:21:39,632 Growing up in Manhattan Beach our hobbies were surfing, 585 00:21:39,732 --> 00:21:42,470 and skating and playing water polo. 586 00:21:42,504 --> 00:21:46,478 But it was a bubble. I really had to leave that place 587 00:21:46,512 --> 00:21:49,618 to get a taste of what real food culture was. 588 00:21:49,652 --> 00:21:51,454 So I went and lived in New Orleans. 589 00:21:51,488 --> 00:21:52,958 -(NEW ORLEANS JAZZ) -That is what crafted 590 00:21:53,058 --> 00:21:55,864 my creative process as a chef. 591 00:21:55,897 --> 00:21:58,202 I've been in this game for a minute - I'm 30 years old. 592 00:21:58,235 --> 00:22:00,841 I'm a private chef and a diehard creative, 593 00:22:00,874 --> 00:22:02,243 and I just love cooking. 594 00:22:02,277 --> 00:22:04,648 Anything's possible over food. 595 00:22:04,681 --> 00:22:08,255 I'm a California kid and I found my love in New Orleans. 596 00:22:08,289 --> 00:22:09,759 -Yes. -I feel the California flair. 597 00:22:09,792 --> 00:22:11,829 That's the flair. Thank you, chef. 598 00:22:11,929 --> 00:22:13,666 Seems like Nyesha's got one of her picks right there. 599 00:22:13,700 --> 00:22:15,403 -Mr. Machete. -Hold on! How you doin'? 600 00:22:15,436 --> 00:22:17,507 You grabbed ground lamb, cheddar cheese. 601 00:22:17,541 --> 00:22:19,277 Do you know what, it's Mexican food 602 00:22:19,377 --> 00:22:20,880 mixed with Asian cuisine. I'm great at both. 603 00:22:20,914 --> 00:22:22,383 Don't forget, this is your audition. 604 00:22:22,483 --> 00:22:24,120 -Yes. -We're all looking to see 605 00:22:24,153 --> 00:22:25,523 -who we want on our teams. -Right. 606 00:22:25,624 --> 00:22:28,262 They call me the biggest, the largest. 607 00:22:28,362 --> 00:22:29,966 -(LAUGHING) -You're... you're funny! 608 00:22:30,066 --> 00:22:31,769 We're gonna make it happen, babe. Thank you! 609 00:22:31,803 --> 00:22:34,541 This right here? They call this the skullet. 610 00:22:34,641 --> 00:22:36,512 It's like a skin on the top, but mullet in the back. 611 00:22:36,546 --> 00:22:38,148 My head right here says "conquer your dreams." 612 00:22:38,181 --> 00:22:39,919 -And the grill. -(CAMERA CLICKS) 613 00:22:39,952 --> 00:22:41,120 Can't go back to the corporate world now. 614 00:22:41,154 --> 00:22:43,025 (BELLY LAUGH) 615 00:22:43,058 --> 00:22:45,096 I'm a self-taught chef. 616 00:22:45,196 --> 00:22:48,301 I got most of my techniques from the CIA cookbook 617 00:22:48,335 --> 00:22:51,108 that I got at a bargain bookstore. 618 00:22:51,141 --> 00:22:52,678 Growing up, I started selling 619 00:22:52,711 --> 00:22:54,549 these tacos I'm famous for now for one dollar 620 00:22:54,582 --> 00:22:57,554 at my dad's mechanic shop. 621 00:22:57,588 --> 00:22:59,958 Now I've got a restaurant voted Best Tacos in Houston 622 00:22:59,992 --> 00:23:01,929 People's choice, five years in a row. 623 00:23:02,029 --> 00:23:04,400 I'm H-town 'til I drown. 624 00:23:04,434 --> 00:23:07,841 (LAUGHING) I'm a Houstonian through and through. 625 00:23:07,874 --> 00:23:10,713 (NYESHA) Guys, just under 15 minutes, okay? 626 00:23:10,747 --> 00:23:12,416 (GORDON) He's put those meatballs in the fryer. 627 00:23:12,450 --> 00:23:13,919 -It could go tough. -(MACHETE) Looking good! 628 00:23:15,624 --> 00:23:17,493 Cole, what is your dish? 629 00:23:17,594 --> 00:23:20,432 Pan-seared salmon with this bright salad. 630 00:23:20,466 --> 00:23:21,836 Growing up in California, we always eat fish... 631 00:23:21,869 --> 00:23:23,038 -Yes. -..'cause it's right there. 632 00:23:23,138 --> 00:23:24,708 I love being at the beach. 633 00:23:24,742 --> 00:23:25,910 (GORDON) Oh, lovely... lovely sear on that. 634 00:23:27,747 --> 00:23:29,752 -Kevin! -What's up, chef? 635 00:23:29,852 --> 00:23:31,755 Are you here to prove you belong in this competition? 636 00:23:31,856 --> 00:23:32,958 I'm here to prove I belong in this... 637 00:23:32,991 --> 00:23:34,294 -How will you do that? -So growing up, 638 00:23:34,327 --> 00:23:36,131 when we finally got money, 639 00:23:36,231 --> 00:23:38,068 my grandmother started cooking us a lot of steak. 640 00:23:38,168 --> 00:23:39,237 -Steak and potatoes. -Love that. 641 00:23:39,337 --> 00:23:41,241 (LIGHT MUSIC) 642 00:23:41,341 --> 00:23:43,145 I'm a restaurant and food truck owner. 643 00:23:43,245 --> 00:23:46,251 I've cooked for Regina King, Tom Brady, Julia Roberts. 644 00:23:46,284 --> 00:23:49,592 I cooked for Marlon and the Wayans family so many times 645 00:23:49,625 --> 00:23:51,495 that I cultivated a relationship with them. 646 00:23:51,529 --> 00:23:54,033 Marlon saw a light in me. 647 00:23:54,067 --> 00:23:56,471 And about six months later, he sent me a check. 648 00:23:56,606 --> 00:23:59,243 He invested in my food truck. 649 00:23:59,343 --> 00:24:02,450 Launched my food truck September 1, 2024. 650 00:24:02,483 --> 00:24:04,821 September 7, 2024, my food truck was stolen. 651 00:24:07,627 --> 00:24:11,100 I'm still trying to recover from it. 652 00:24:11,200 --> 00:24:13,506 I think that me being here, 653 00:24:13,606 --> 00:24:16,244 it's just like me trying to reignite that passion. 654 00:24:16,344 --> 00:24:18,616 But I'm unstoppable. 655 00:24:18,649 --> 00:24:21,354 I'm (BLEEP) unstop-- Okay, I'm freakin' unstoppable. 656 00:24:21,388 --> 00:24:22,222 (LAUGHS) 657 00:24:23,627 --> 00:24:25,897 Eight minutes down. 658 00:24:25,931 --> 00:24:27,834 Kevin's running behind. The steak's got to go on. 659 00:24:27,934 --> 00:24:30,239 You got a lot of eyeballs on you. Everybody's scoutin'. 660 00:24:30,272 --> 00:24:31,643 -(DRAMATIC BEAT) -Gabrielle. 661 00:24:31,743 --> 00:24:33,946 -Yes, chef? -Haddock. 662 00:24:34,047 --> 00:24:35,650 We get a lot of fresh fish. My husband's a spear fisherman. 663 00:24:35,684 --> 00:24:38,288 But my background is Italian. 664 00:24:38,388 --> 00:24:39,558 So I'm rolling out hand-cut pasta. 665 00:24:42,029 --> 00:24:44,400 Growing up as the youngest of eight siblings 666 00:24:44,433 --> 00:24:46,939 in a big Italian family 667 00:24:46,972 --> 00:24:48,876 was absolute chaos at all times. 668 00:24:48,910 --> 00:24:51,281 (LIGHT MUSIC) 669 00:24:51,314 --> 00:24:52,584 My parents are restaurateurs 670 00:24:52,684 --> 00:24:55,656 and have owned and operated 671 00:24:55,690 --> 00:24:58,963 a restaurant that has been open for over 40 years. 672 00:24:59,063 --> 00:25:01,869 I have worked in some of the best restaurants in America. 673 00:25:01,969 --> 00:25:06,077 But my dad was not excited for my career path. 674 00:25:06,177 --> 00:25:08,583 He was like, I don't want that for you at all. 675 00:25:08,683 --> 00:25:13,392 I honestly want you to do anything but that. 676 00:25:13,425 --> 00:25:16,966 It's been five years since he's passed. 677 00:25:16,999 --> 00:25:19,303 And now I have two beautiful children. 678 00:25:19,337 --> 00:25:20,339 -You! -I'll hold this. 679 00:25:20,439 --> 00:25:22,310 Yay. 680 00:25:22,343 --> 00:25:24,247 There's definitely this side of me 681 00:25:24,280 --> 00:25:26,719 that really wanted to prove - to my dad, to my parents - 682 00:25:26,753 --> 00:25:28,455 that I can do this 683 00:25:28,489 --> 00:25:31,061 and I AM a professional chef. 684 00:25:31,094 --> 00:25:33,432 And I DO deserve this. 685 00:25:33,465 --> 00:25:35,202 I want to make him proud. 686 00:25:35,236 --> 00:25:36,471 -Go for it, girl. -Got it. 687 00:25:36,572 --> 00:25:38,576 -(URGENT MUSIC) -Darian, what you got? 688 00:25:38,676 --> 00:25:40,312 -I'ma do a curry bean. -Smart. 689 00:25:40,412 --> 00:25:42,450 Curry is in my bones. 690 00:25:42,551 --> 00:25:44,254 If I break this right now (MIMICS CRACKING)... 691 00:25:44,354 --> 00:25:46,826 you see curry running out and it's gonna be delicious. 692 00:25:46,859 --> 00:25:48,729 A Buffalo, New York guy by way of Jamaica. 693 00:25:48,763 --> 00:25:50,332 You got to bring in that flavor, right? 694 00:25:50,365 --> 00:25:51,869 -Yeah, you have to! -(LAUGHTER) 695 00:25:51,903 --> 00:25:54,775 To stay warm inside because it's cold there. 696 00:25:54,875 --> 00:25:56,144 Chef, can we get a time check, please? 697 00:25:56,178 --> 00:25:57,948 (NYESHA) We're already halfway down. 698 00:25:58,048 --> 00:25:59,952 (WHOOPING) 699 00:26:00,052 --> 00:26:02,023 Woo! 700 00:26:02,056 --> 00:26:03,926 Okay Hunter, three-squeeze bottles. 701 00:26:04,026 --> 00:26:05,863 Yes, chef. Right now I'm doing 702 00:26:05,897 --> 00:26:07,099 my adobo sauce, pan-seared chicken. 703 00:26:09,971 --> 00:26:11,775 It's almost like the stress brings out the pidgin 704 00:26:11,875 --> 00:26:14,515 -in your voice. (LAUGHS) -This is intense. 705 00:26:14,615 --> 00:26:18,454 Rome against the 300 and... (GROWLING) 706 00:26:18,556 --> 00:26:21,027 ..just fighting each other. But I know I'm going to the top 707 00:26:21,060 --> 00:26:22,496 and into the draft with Team Gordon. 708 00:26:22,530 --> 00:26:24,801 Team Gordon, let's go! 709 00:26:24,901 --> 00:26:26,639 Really nice aromatics coming off your station, Hunter. 710 00:26:26,739 --> 00:26:27,974 Thank you, chef. 711 00:26:29,377 --> 00:26:31,649 (NYESHA) Eight minutes! 712 00:26:31,749 --> 00:26:33,118 Eight minutes to put you into this competition or not. 713 00:26:33,218 --> 00:26:34,521 Yes, chef! 714 00:26:34,555 --> 00:26:36,157 (DRAMATIC BEATS) 715 00:26:36,257 --> 00:26:37,927 (BLEEP) Oh, my God. 716 00:26:37,961 --> 00:26:40,466 I let the steak sit there for so long 717 00:26:40,499 --> 00:26:44,040 and I focused on freakin' Brussels sprouts and potatoes! 718 00:26:44,073 --> 00:26:46,411 Get your steak on, Kevin! Gotta get the steak on... 719 00:26:46,512 --> 00:26:47,914 It's not hot enough. 720 00:26:48,015 --> 00:26:49,518 Not hot enough. It's not getting hot. 721 00:26:49,618 --> 00:26:51,655 Time's running out right now. 722 00:26:51,688 --> 00:26:53,492 You're gonna need at least two minutes. 723 00:26:53,526 --> 00:26:54,628 -Correct. -He's in trouble. 724 00:26:54,662 --> 00:26:55,830 (SOMBER NOTE) 725 00:27:00,840 --> 00:27:02,911 -(URGENT MUSIC) -You have three minutes 726 00:27:02,944 --> 00:27:04,815 to fight your way into the draft. 727 00:27:04,848 --> 00:27:06,852 I'm not feeling great. The steak... 728 00:27:06,952 --> 00:27:08,823 I didn't cook it as soon as I should have. 729 00:27:08,923 --> 00:27:10,827 It needed at least five to seven minutes to rest. 730 00:27:10,927 --> 00:27:12,429 Look at the cook on that steak. 731 00:27:12,531 --> 00:27:14,233 He didn't have time to let it rest. 732 00:27:14,266 --> 00:27:15,703 Also, he sliced it when it was a little bit too hot, 733 00:27:15,803 --> 00:27:17,306 -so the juice is gone. -Yeah. 734 00:27:17,406 --> 00:27:19,645 What's our time, chef? 735 00:27:19,678 --> 00:27:22,551 Two minutes, guys. You guys can start plating! 736 00:27:22,651 --> 00:27:24,821 This is where you earn your spot. 737 00:27:24,855 --> 00:27:26,825 My team, Gordon's team, Richard's team. 738 00:27:26,859 --> 00:27:29,531 (CHEFS) Yes, chef! 739 00:27:29,565 --> 00:27:31,133 (NYESHA) Delicate, delicate... 740 00:27:31,234 --> 00:27:32,402 It's gonna come off when it wants to. 741 00:27:32,436 --> 00:27:35,209 -Oh, no! Gabrielle! -Damn. 742 00:27:35,242 --> 00:27:37,112 -(RICHARD) No! -The skin's gone on the haddock. 743 00:27:37,146 --> 00:27:39,618 (NYESHA) Don't force it. Pivot, make it make sense. 744 00:27:39,718 --> 00:27:41,589 -(DRAMATIC BEAT) -(NYESHA) Thirty seconds! 745 00:27:41,689 --> 00:27:43,726 Everyone's scouting you out right now. 746 00:27:43,759 --> 00:27:45,997 Push, push, push, push! 747 00:27:46,031 --> 00:27:50,238 Five, four, three, two, one... 748 00:27:50,272 --> 00:27:52,443 Hands up, hands up! Congrats, guys. 749 00:27:52,476 --> 00:27:54,180 Congrats. 750 00:27:54,280 --> 00:27:56,050 (TENSE MUSIC) 751 00:27:56,084 --> 00:27:57,352 (ELEVATOR PINGS) 752 00:27:59,858 --> 00:28:01,762 (GORDON) Good job. Well done, all of you. 753 00:28:01,862 --> 00:28:03,566 (NYESHA) Looking at these dishes, they're bursting 754 00:28:03,600 --> 00:28:05,636 with memories, and now we have to see 755 00:28:05,736 --> 00:28:07,741 if they're bursting with flavor, most importantly. 756 00:28:07,774 --> 00:28:11,047 So first up we have Cole's Seared Salmon 757 00:28:11,147 --> 00:28:13,853 with a pickled onion and tomato salad. 758 00:28:13,887 --> 00:28:15,890 (GORDON) The salmon's cooked beautifully. 759 00:28:15,991 --> 00:28:17,761 Feels like you had 30 minutes to cook, it's that intense. 760 00:28:17,794 --> 00:28:19,297 -Great job. -Thank you, chef. 761 00:28:19,397 --> 00:28:22,035 Next up, we have Kevin's Steak and Potatoes. 762 00:28:22,135 --> 00:28:24,742 This is a seared top sirloin 763 00:28:24,842 --> 00:28:27,312 with Brussels sprouts in a red wine sauce. 764 00:28:29,785 --> 00:28:32,489 Great sear on the steak, but sliced way too hot, 765 00:28:32,590 --> 00:28:33,893 so you've lost the goodness. 766 00:28:33,926 --> 00:28:36,031 (NYESHA) But the sauce - 767 00:28:36,064 --> 00:28:37,901 there's a little bit of a raw wine flavor happening. 768 00:28:37,934 --> 00:28:40,305 One hundred percent, yes. 769 00:28:40,405 --> 00:28:43,445 (NYESHA) Next up, we have Curried Cubed Steak. 770 00:28:43,546 --> 00:28:46,886 This is served over a parsnip and potato purée. 771 00:28:46,919 --> 00:28:49,658 This is cooked by a Darian. 772 00:28:49,692 --> 00:28:51,796 Surprisingly, a lot of flavor in the curry, 773 00:28:51,896 --> 00:28:53,900 knowing that it's only probably powder and cream. 774 00:28:53,933 --> 00:28:56,605 The vegetable garnish is sort of superfluous. 775 00:28:56,706 --> 00:28:59,043 -Thank you, chef... thank you. -(NYESHA) Thank you, Darian. 776 00:28:59,077 --> 00:29:02,517 Next up, this is Gabrielle's Haddock Over Hand-Cooked Pasta. 777 00:29:06,290 --> 00:29:08,328 Making pasta - just like making their tortilla - that's great. 778 00:29:08,428 --> 00:29:09,932 There's some crunchy vegetables in the sauce 779 00:29:09,965 --> 00:29:11,702 which doesn't work for me. 780 00:29:11,803 --> 00:29:13,606 (GORDON) Haddock's cooked really well. 781 00:29:13,706 --> 00:29:15,710 I got nervous when it stuck to the pan, but you pivoted. 782 00:29:15,810 --> 00:29:17,680 -And the pasta's delicious. -Thank you, chef. 783 00:29:17,714 --> 00:29:19,718 Nice depth of flavor. Great job. 784 00:29:19,818 --> 00:29:22,356 (UPBEAT MUSIC) 785 00:29:22,456 --> 00:29:26,231 (NYESHA) Next up, we have a Lamb Mac and Cheese. 786 00:29:26,264 --> 00:29:29,938 -This is from Machete. -Yeah... 787 00:29:29,971 --> 00:29:32,811 This kinda reminds me of my mom's food. 788 00:29:32,844 --> 00:29:35,517 Overcooked meatballs. 789 00:29:35,617 --> 00:29:37,854 I was a bit pissed off he put those meatballs in the fryer. 790 00:29:37,954 --> 00:29:39,324 You know how to cook a (BLEEP) meatball. 791 00:29:39,424 --> 00:29:40,827 Don't... 792 00:29:40,860 --> 00:29:43,131 start taking shortcuts. 793 00:29:43,231 --> 00:29:46,003 -(SHARP EXHALE) -(MUSIC ENDS) 794 00:29:46,103 --> 00:29:49,109 Next up, we have Connor's. This is Seared Pork 795 00:29:49,209 --> 00:29:51,447 served with a crispy pecora and an herb salad. 796 00:29:53,118 --> 00:29:54,888 Pork's cooked beautifully. 797 00:29:54,989 --> 00:29:56,892 Glistening, it's beautifully seasoned. 798 00:29:56,992 --> 00:29:59,898 -Pecora - delicious. -The dish has a lot of sauce. 799 00:29:59,998 --> 00:30:02,135 But tons of depth of flavor achieved in the sauce. 800 00:30:02,169 --> 00:30:04,240 -Really great. -Thank you, chef. 801 00:30:04,273 --> 00:30:08,616 Lastly, we have Hunter's Adobo Chicken over noodles. 802 00:30:08,716 --> 00:30:12,155 (SUSPENSEFUL MUSIC) 803 00:30:12,255 --> 00:30:14,962 Chicken's cooked beautifully, but it needs more sauce 804 00:30:14,995 --> 00:30:18,000 and more acid in there. It's such a shame. 805 00:30:18,034 --> 00:30:20,171 (RICHARD) Yeah, the noodles are a little cloying, 806 00:30:20,271 --> 00:30:22,142 -but the chicken's cooked well. -Thank you, chef. 807 00:30:22,242 --> 00:30:24,346 Okay, we clearly have a very difficult decision here. 808 00:30:26,484 --> 00:30:27,754 Give us a minute. Thank you. 809 00:30:27,788 --> 00:30:30,993 -(DARIAN) Thank you. -(CONNOR) Wild. 810 00:30:31,027 --> 00:30:33,164 The ladies really brought it today, I gotta say, gents. 811 00:30:33,265 --> 00:30:35,302 You're just focusing on building your team? Or focusing on-- 812 00:30:35,335 --> 00:30:36,606 I'm always trying to pick the winners. 813 00:30:36,706 --> 00:30:38,542 You want an all-female team... 814 00:30:38,576 --> 00:30:40,479 I wouldn't be mad at an all-female team. We love that! 815 00:30:40,580 --> 00:30:42,884 (UPBEAT MUSIC) 816 00:30:42,985 --> 00:30:44,487 The pork chop - beautifully cooked. 817 00:30:44,588 --> 00:30:46,324 (NYESHA) Pork chop was great. 818 00:30:46,424 --> 00:30:47,628 The one I would turn away is that sirloin. 819 00:30:47,661 --> 00:30:49,263 (NYESHA) Definitely. 820 00:30:49,297 --> 00:30:50,900 (DARIAN) You should be proud. 821 00:30:50,934 --> 00:30:53,337 -The chicken thigh dish. -(GORDON) Mm-hm. 822 00:30:53,438 --> 00:30:55,375 Chicken was great, but nothing else was great about that dish. 823 00:30:55,408 --> 00:30:57,179 -Are we good? -Okay. 824 00:30:57,279 --> 00:31:00,185 (MUSIC ENDS WITH A FLOURISH) 825 00:31:00,218 --> 00:31:04,193 I gotta say, these decisions, they're never easy for us. 826 00:31:04,226 --> 00:31:07,934 But as you know, this is your chance to earn your way... 827 00:31:08,034 --> 00:31:09,069 onto one of our teams. 828 00:31:09,169 --> 00:31:10,773 The first three people 829 00:31:10,874 --> 00:31:13,512 that are moving up to the top are... 830 00:31:13,546 --> 00:31:15,816 (FAST-PACED MUSIC) 831 00:31:15,916 --> 00:31:17,252 ..Cole. 832 00:31:17,352 --> 00:31:18,522 Gabrielle. 833 00:31:20,225 --> 00:31:21,796 -And Connor. -(APPLAUSE) 834 00:31:21,829 --> 00:31:23,464 Thank you. 835 00:31:23,498 --> 00:31:25,569 (NYESHA) Please head to the elevator. 836 00:31:27,507 --> 00:31:29,343 The next two people 837 00:31:29,443 --> 00:31:31,013 that have earned their spot on the next level... 838 00:31:32,416 --> 00:31:33,919 ..Darian. 839 00:31:33,952 --> 00:31:35,155 And Machete! 840 00:31:35,188 --> 00:31:37,225 WOO! 841 00:31:37,325 --> 00:31:38,829 Thank God! I'm still sweatin'. 842 00:31:38,930 --> 00:31:41,267 Kevin and Hunter, 843 00:31:41,367 --> 00:31:43,539 you both had a little bit of a tough time in this kitchen. 844 00:31:43,640 --> 00:31:47,380 Unfortunately, there's only one spot left in the elevator. 845 00:31:47,480 --> 00:31:49,350 I'm definitely nervous and if I make it through, 846 00:31:49,383 --> 00:31:51,488 it's by the skin of my teeth. But I'm here to prove 847 00:31:51,589 --> 00:31:53,124 to Chef Arrington that I deserve to be on her team. 848 00:31:55,094 --> 00:31:56,599 That person moving to the top is... 849 00:31:56,699 --> 00:31:58,702 (MUSIC BUILDS, ENDS) 850 00:32:03,411 --> 00:32:05,983 Unfortunately, there's only one spot left in the elevator, 851 00:32:06,017 --> 00:32:07,854 and that person moving to the top is... 852 00:32:07,887 --> 00:32:11,862 (SUSPENSEFUL MUSIC) 853 00:32:11,962 --> 00:32:13,331 ..Hunter. 854 00:32:13,431 --> 00:32:15,001 (MUSIC SOFTENS) 855 00:32:15,035 --> 00:32:16,872 You did great, you did great. 856 00:32:16,972 --> 00:32:18,843 Keep up the good work. Thank you, chefs. 857 00:32:18,876 --> 00:32:19,845 (NYESHA) Thank you. 858 00:32:19,945 --> 00:32:21,515 Kevin... (SIGHS) 859 00:32:21,549 --> 00:32:23,952 ..I can see how good of a chef you are. 860 00:32:23,986 --> 00:32:25,956 This cook just got away from you a little bit. 861 00:32:25,990 --> 00:32:27,527 I'll forever be disappointed, 862 00:32:27,561 --> 00:32:28,896 but I'll forever be proud of myself. 863 00:32:28,997 --> 00:32:30,600 I know this isn't the only opportunity 864 00:32:30,700 --> 00:32:31,868 that I'll have like this. 865 00:32:31,902 --> 00:32:34,273 Good luck, Kevin. 866 00:32:34,307 --> 00:32:36,745 There is going to be another call, and I will be ready. 867 00:32:36,779 --> 00:32:39,017 (DRAMATIC BEAT) 868 00:32:39,050 --> 00:32:40,620 -(UPBEAT MUSIC) -One more cook, right? 869 00:32:40,653 --> 00:32:42,390 One more cook. Push! 870 00:32:42,423 --> 00:32:45,329 Welcome to the best kitchen in America. 871 00:32:45,429 --> 00:32:48,434 -(WHOOPS AND CHEERS) -Ooh, this is nice... 872 00:32:48,468 --> 00:32:50,907 This is the crème de la crme of kitchens. 873 00:32:51,007 --> 00:32:53,111 I'm in heaven. 874 00:32:53,144 --> 00:32:56,283 So for your final challenge - 25 minutes. 875 00:32:56,383 --> 00:32:58,287 I want you to create a dish 876 00:32:58,321 --> 00:33:01,528 that you'd be proud to put on your own menu. 877 00:33:01,561 --> 00:33:04,032 -I want it that good. -Yes, chef. 878 00:33:04,132 --> 00:33:08,041 The man, the myth, the legend, Gordon (BLEEP) Ramsay. 879 00:33:08,075 --> 00:33:09,611 I'm so excited they brought him back. 880 00:33:09,644 --> 00:33:10,646 (LAUGHTER) 881 00:33:13,051 --> 00:33:15,455 (GORDON) Platform is moving, guys. 882 00:33:15,557 --> 00:33:18,061 -I'll parkour over that (BLEEP). -(MACHETE) Parkour, parkour! 883 00:33:18,094 --> 00:33:19,964 I'm looking for speed. Who's there first? 884 00:33:20,064 --> 00:33:21,367 -(PLATFORM BLEEPS) -(GORDON, CLAPPING) Go! 885 00:33:21,400 --> 00:33:22,704 Let's go! 886 00:33:22,804 --> 00:33:25,008 (URGENT MUSIC) 887 00:33:25,042 --> 00:33:27,412 Okay, Darian. With a little box out. 888 00:33:27,446 --> 00:33:28,949 I'm done being a nice guy lettin' people go in front, 889 00:33:29,050 --> 00:33:30,085 like, oops! Nope. 890 00:33:30,185 --> 00:33:31,655 I could do this venison. 891 00:33:31,688 --> 00:33:33,191 Oh, this is beautiful. 892 00:33:33,225 --> 00:33:35,195 (GORDON) Some New York strip. 893 00:33:35,295 --> 00:33:37,934 Three hands on the plate at the same time... 894 00:33:37,968 --> 00:33:40,338 I said not today. 895 00:33:40,371 --> 00:33:42,242 Y'all can have it with your grubby little fingers, okay? 896 00:33:42,342 --> 00:33:44,346 -(GORDON) Halibut! -I'm taking that. 897 00:33:44,447 --> 00:33:46,483 (GORDON) Come on, guys. There's a chicken breast up for grabs. 898 00:33:46,585 --> 00:33:48,221 Hup, grab it. I'm from the South, man. 899 00:33:48,255 --> 00:33:49,824 I'm so confident with chicken. 900 00:33:49,924 --> 00:33:52,229 (GORDON) Three, two, one... 901 00:33:52,329 --> 00:33:55,368 Grab, grab, grab, grab! 902 00:33:55,402 --> 00:33:57,339 -Woo! -(GORDON) Well done. 903 00:33:57,372 --> 00:33:59,945 Right, your last chance to get into that draft. 904 00:34:00,045 --> 00:34:02,683 Your 25 minutes start now. Let's go! 905 00:34:02,717 --> 00:34:04,353 Let's go, let's go, let's go. 906 00:34:04,386 --> 00:34:08,494 How exciting. Pro Chefs in the top level. 907 00:34:08,529 --> 00:34:10,231 -Big man, what'd you grab? -Grabbed an airline chicken. 908 00:34:10,265 --> 00:34:12,069 Gonna honey roast these carrots. 909 00:34:12,103 --> 00:34:14,508 -Good. -Then a purée with this bad boy. 910 00:34:14,541 --> 00:34:16,644 You could do a carrot topped chimichurri. 911 00:34:16,745 --> 00:34:19,984 -Cheers, thank you for that. -Let's go, big man. Let's go. 912 00:34:20,018 --> 00:34:21,287 Comin' through. Right behind, behind! 913 00:34:21,387 --> 00:34:22,489 -Hunter? -Yes, chef? 914 00:34:22,524 --> 00:34:24,694 You got the hand-dived scallops. 915 00:34:24,795 --> 00:34:27,132 Out of all the proteins tonight you've got the least stress. 916 00:34:27,166 --> 00:34:29,036 -Yes, chef. -They'll take two minutes right? 917 00:34:29,136 --> 00:34:31,508 This guy moves, man. Hunter's got some wheels. 918 00:34:31,608 --> 00:34:34,213 -Tell me about the dish. -I'm gonna do a sea bean purée. 919 00:34:34,247 --> 00:34:35,984 -Right. -Then a quick beurre blanc. 920 00:34:36,017 --> 00:34:38,922 You got the purée, as well. So, uh... 921 00:34:38,956 --> 00:34:41,494 A purée done beautifully is way more important than a sauce. 922 00:34:41,528 --> 00:34:43,397 Don't waste time with that, okay? 923 00:34:43,431 --> 00:34:46,237 Ramsay said do one purée or one beurre blanc, 924 00:34:46,271 --> 00:34:49,611 but I was taught you could have both. 925 00:34:49,644 --> 00:34:51,581 (BLEEP)! Just go for it. 926 00:34:51,681 --> 00:34:53,150 (GORDON) Five minutes gone, 20 minutes to go. 927 00:34:53,251 --> 00:34:55,589 Already? Oh, lord! 928 00:34:55,623 --> 00:34:57,025 (TENSE MUSIC) 929 00:34:57,059 --> 00:34:58,696 (GORDON) Right, what'd you grab? 930 00:34:58,729 --> 00:35:00,298 Hi, chef. I grabbed the jumbo shrimp. 931 00:35:00,331 --> 00:35:02,168 Jumbo shrimp. Gabrielle, tell me about the dish. 932 00:35:02,202 --> 00:35:04,841 It's gonna be a nice infused oil with our... 933 00:35:06,912 --> 00:35:08,281 -Jumbo shrimp? -..with our prawns. 934 00:35:08,314 --> 00:35:11,287 (LAUGHING) I have no idea 935 00:35:11,320 --> 00:35:13,859 what I'm doing right now. Can you tell? 936 00:35:13,959 --> 00:35:16,565 You know I haven't fully figured out my direction yet. 937 00:35:16,665 --> 00:35:18,802 Don't leave it too long, right? Only five will make it 938 00:35:18,902 --> 00:35:20,004 -into the draft. -Yes, chef. 939 00:35:20,038 --> 00:35:21,808 I deserve it! 940 00:35:21,908 --> 00:35:22,944 Ooh, ooh! 941 00:35:23,044 --> 00:35:25,314 (UPBEAT MUSIC) 942 00:35:25,348 --> 00:35:27,319 I think Darian, he's gotta step up in this round. 943 00:35:27,419 --> 00:35:30,024 I feel like he tends to lean on spices, 944 00:35:30,058 --> 00:35:31,293 having that Jamaican influence. 945 00:35:33,766 --> 00:35:35,102 -What'd you grab? -So I grabbed some venison. 946 00:35:35,202 --> 00:35:37,473 -Right. -Some rosemary. 947 00:35:37,574 --> 00:35:39,578 That is sage, right? You got sage, rosemary and thyme. 948 00:35:39,611 --> 00:35:41,515 You got more (BLEEP) herbs there than Snoop Dogg. 949 00:35:41,548 --> 00:35:43,553 (LAUGHTER) 950 00:35:43,586 --> 00:35:45,422 Alright, so who do you have your eye on? 951 00:35:45,455 --> 00:35:47,626 Connor has this sort of light, bright, California flair 952 00:35:47,660 --> 00:35:50,198 to his cooking. 953 00:35:50,298 --> 00:35:51,601 Right, young man, what'd you grab? 954 00:35:51,635 --> 00:35:54,473 I got a beautiful steak with a butternut hash. 955 00:35:54,507 --> 00:35:56,611 (RICHARD) So that's your first pick? 956 00:35:56,645 --> 00:35:58,481 All I care about is finding the best chef out there, okay? 957 00:35:58,583 --> 00:36:00,485 -Whether it's on your team or... -Same. 958 00:36:00,519 --> 00:36:02,489 -You know what I mean? -But... 959 00:36:02,524 --> 00:36:04,360 I'd really like that person to be on Team Blais. 960 00:36:04,460 --> 00:36:07,398 I know how it feels not winning a couple years in a row. 961 00:36:07,499 --> 00:36:09,538 -I mean, you've practiced a lot. -That's right, that's right! 962 00:36:09,638 --> 00:36:11,709 (UPBEAT MUSIC) 963 00:36:11,742 --> 00:36:13,477 Gabrielle, what'll you do with the beetroot? 964 00:36:13,512 --> 00:36:15,348 I'm gonna sear off these small pieces here and... 965 00:36:15,381 --> 00:36:17,352 -It's already cooked. -I know. 966 00:36:17,386 --> 00:36:19,489 -But what's the dish? -We're just gonna do prawns, 967 00:36:19,524 --> 00:36:21,595 -some beets with pistachio. -Right. 968 00:36:21,628 --> 00:36:23,765 -Asparagus with the prosciutto. -Gotcha. 969 00:36:23,799 --> 00:36:25,736 -What's our time, chef? -We're halfway. 970 00:36:25,769 --> 00:36:28,107 Twelve and a half minutes gone, 12-1/2 minutes to go. 971 00:36:28,208 --> 00:36:30,111 What did you get? 972 00:36:30,145 --> 00:36:32,517 (COLE) I got a halibut. I got some celeriac. 973 00:36:32,617 --> 00:36:34,386 -Have you cooked halibut before? -I have not. 974 00:36:34,419 --> 00:36:36,524 Gotcha. Gotcha, gotcha, gotcha. 975 00:36:36,558 --> 00:36:38,428 I feel like it was a huge gamble 976 00:36:38,529 --> 00:36:40,265 to grab something that I never cooked. 977 00:36:40,365 --> 00:36:42,402 But also, I feel like that's what this competition 978 00:36:42,436 --> 00:36:45,676 is all about, is seeing how good you can be. 979 00:36:45,776 --> 00:36:47,379 It doesn't need to go on for another few minutes. 980 00:36:47,412 --> 00:36:48,849 -Heard. -Look how focused she is. 981 00:36:48,882 --> 00:36:50,786 Yeah, she's locked in. 982 00:36:50,886 --> 00:36:52,489 She's got the discipline. She was in the Navy. 983 00:36:52,523 --> 00:36:53,726 -Is that it? Okay. -Yes, absolutely. 984 00:36:53,759 --> 00:36:55,262 That makes sense... 985 00:36:55,362 --> 00:36:57,634 Get your (BLEEP) together, Cole. 986 00:36:57,667 --> 00:37:00,673 -(LIGHT MUSIC) -I would describe myself as... 987 00:37:00,706 --> 00:37:03,812 the life of the party. (LAUGHS) 988 00:37:03,913 --> 00:37:07,753 I grew up in a very, very strict blackety-black house, okay. 989 00:37:07,853 --> 00:37:09,791 If you know, you know. 990 00:37:09,825 --> 00:37:13,565 I had zero idea that I would end up being a chef. 991 00:37:13,666 --> 00:37:15,469 I decided I was gonna go to the military, 992 00:37:15,570 --> 00:37:20,378 which kick-started my journey into being a chef. 993 00:37:20,412 --> 00:37:23,251 I mean, I've faced a lot of adversity in my life, 994 00:37:23,284 --> 00:37:26,423 especially being a black, queer woman. 995 00:37:26,525 --> 00:37:28,562 People looking at me like, okay, where's the executive chef? 996 00:37:28,662 --> 00:37:30,933 And I'm like, I'm right here. 997 00:37:31,033 --> 00:37:32,971 (MUSIC ENDS) 998 00:37:33,071 --> 00:37:34,974 Get that nice and hot. Season again on the side. 999 00:37:35,074 --> 00:37:37,045 We'll flip it over. Still have plenty of time, yes? 1000 00:37:37,145 --> 00:37:39,350 Heard, chef. 1001 00:37:39,450 --> 00:37:42,188 (GORDON) Five minutes to go. Proteins on, yes? 1002 00:37:42,222 --> 00:37:44,293 -I'll just pop them in, chef. -Okay, good. 1003 00:37:44,326 --> 00:37:46,865 -And the sauce needs work, okay? -Damn it. 1004 00:37:46,898 --> 00:37:49,337 It's supposed to be a purée, but it turned out to be a sauce now. 1005 00:37:49,370 --> 00:37:50,906 -Come on, baby! -(RICHARD) It's weird. 1006 00:37:50,939 --> 00:37:53,579 It's lookin' weird! (GROANS) 1007 00:37:53,679 --> 00:37:55,047 (GORDON) Two minutes, guys. Let's go! 1008 00:37:55,081 --> 00:37:57,418 Start to plate. 1009 00:37:57,452 --> 00:37:59,056 We are professional for a reason. 1010 00:37:59,089 --> 00:38:01,194 Think about the presentation now. 1011 00:38:01,227 --> 00:38:03,733 Hunter, we gotta go! 1012 00:38:03,833 --> 00:38:05,902 That's lovely. Still got plenty time, yes? 1013 00:38:06,003 --> 00:38:09,744 Thirty-five seconds to earn your spot in one of our teams. 1014 00:38:09,777 --> 00:38:12,348 -Guys, let's go! -(URGENT MUSIC) 1015 00:38:12,382 --> 00:38:17,325 Five, four, three, two, one... 1016 00:38:17,358 --> 00:38:19,096 And hands in the air. 1017 00:38:19,129 --> 00:38:21,333 Well done. 1018 00:38:21,366 --> 00:38:22,703 (MUSIC ENDS WITH A FLOURISH) 1019 00:38:26,611 --> 00:38:28,081 -Richard, Nyesha, welcome back. -Thank you. 1020 00:38:28,114 --> 00:38:30,753 Let's start with Gabrielle's Shrimp. 1021 00:38:30,786 --> 00:38:32,488 They've been crusted with pistachio 1022 00:38:32,590 --> 00:38:33,692 and then you've got fondant of beets. 1023 00:38:33,726 --> 00:38:35,495 (UPBEAT MUSIC) 1024 00:38:35,529 --> 00:38:36,631 The flavors are a little scattered 1025 00:38:36,664 --> 00:38:38,735 but the presentation's nice. 1026 00:38:38,769 --> 00:38:40,773 When you've got those shrimp beautifully crusted 1027 00:38:40,807 --> 00:38:42,977 to sit them in a sauce is such a shame. 1028 00:38:43,077 --> 00:38:45,515 (DRAMATIC BEAT) 1029 00:38:45,615 --> 00:38:48,487 Next up, this is Machete's Pan Roasted Chicken Breast 1030 00:38:48,522 --> 00:38:51,561 with a Gruyere potato purée and roasted baby carrots. 1031 00:38:53,999 --> 00:38:55,703 This is really refined. 1032 00:38:55,803 --> 00:38:57,740 It's a long way from overcooked meatballs. 1033 00:38:57,773 --> 00:38:59,376 (GORDON) For me, the purée is what sets it off. 1034 00:38:59,410 --> 00:39:00,513 You've got them beautifully creamed. 1035 00:39:00,546 --> 00:39:01,748 Thank you very much. 1036 00:39:01,782 --> 00:39:04,520 This is Connor's New York Strip, 1037 00:39:04,554 --> 00:39:07,660 sautéed butternut squash and blackberry jam. 1038 00:39:07,693 --> 00:39:09,964 The plate is very vibrant. 1039 00:39:10,065 --> 00:39:12,135 Sort of whimsical and fun - definitely California cuisine. 1040 00:39:12,169 --> 00:39:13,271 Thank you, chef. 1041 00:39:13,371 --> 00:39:14,941 Okay, next up. 1042 00:39:14,975 --> 00:39:17,547 This is Darian's Seared Loin of Venison 1043 00:39:17,580 --> 00:39:19,249 on a buttery polenta 1044 00:39:19,283 --> 00:39:21,153 and a red wine, caramelized plum sauce. 1045 00:39:23,559 --> 00:39:26,330 All the flavors work. It looks fine dining. 1046 00:39:26,430 --> 00:39:27,866 Really, really appropriate. Well done. 1047 00:39:27,900 --> 00:39:29,704 Thank you, chef. 1048 00:39:29,738 --> 00:39:33,411 Next up, this is Cole's Pan Roasted Halibut 1049 00:39:33,444 --> 00:39:34,880 with a celery roasted purée. 1050 00:39:37,587 --> 00:39:39,957 Beautiful halibut, cooked very nicely. 1051 00:39:39,991 --> 00:39:41,828 (GORDON) Having not cooked this fish and grabbing 1052 00:39:41,928 --> 00:39:43,566 something you've never touched before, 1053 00:39:43,599 --> 00:39:45,669 that says a lot about you and your character. 1054 00:39:45,702 --> 00:39:47,172 This is a competition and those kind 1055 00:39:47,272 --> 00:39:48,407 of moments for me are important. 1056 00:39:48,441 --> 00:39:50,311 Thank you, chef. 1057 00:39:50,345 --> 00:39:51,915 This is Hunter's Pan Roasted Scallops 1058 00:39:51,948 --> 00:39:53,885 with a sea bean purée 1059 00:39:53,985 --> 00:39:55,889 and then there's a beurre blanc sauce in there as well. 1060 00:39:59,363 --> 00:40:00,866 I know there's a purée and a sauce there 1061 00:40:00,900 --> 00:40:02,837 but it reads almost like a soup. 1062 00:40:02,870 --> 00:40:04,439 If you do a purée it doesn't need a sauce. 1063 00:40:04,472 --> 00:40:05,576 If you do a sauce it doesn't need a purée. 1064 00:40:05,609 --> 00:40:06,945 But the cook on the scallop, 1065 00:40:06,978 --> 00:40:08,782 for me, this one here was delicious. 1066 00:40:08,882 --> 00:40:10,451 (SOMBER NOTE) 1067 00:40:10,485 --> 00:40:11,454 Give us a moment right now, please. 1068 00:40:11,555 --> 00:40:12,489 (TENSE MUSIC) 1069 00:40:12,590 --> 00:40:13,558 Come on in, bro. 1070 00:40:16,096 --> 00:40:16,831 What a shame with the shrimp. 1071 00:40:21,373 --> 00:40:23,912 For me, the bottom two are definitely 1072 00:40:24,012 --> 00:40:26,618 the jumbo shrimp and the scallops. 1073 00:40:26,651 --> 00:40:28,487 I mean, those are the two dishes, I think, 1074 00:40:28,521 --> 00:40:30,726 that were the least performing overall. 1075 00:40:30,759 --> 00:40:32,095 I think this was pretty clear. 1076 00:40:32,129 --> 00:40:34,166 -(NYESHA) Yes. -Yeah. 1077 00:40:34,199 --> 00:40:37,740 Before we tell you who makes it into the draft, 1078 00:40:37,774 --> 00:40:40,077 let me remind you of what's at stake. 1079 00:40:40,111 --> 00:40:41,881 (DRAMATIC BEAT) 1080 00:40:41,982 --> 00:40:43,819 -(PLATFORM HUMMING) -(DRAMATIC MUSIC) 1081 00:40:43,852 --> 00:40:45,488 Ooh... 1082 00:40:45,589 --> 00:40:46,758 (GORDON) That's right. 1083 00:40:46,792 --> 00:40:49,997 Those incredible chef's jackets. 1084 00:40:50,031 --> 00:40:51,902 This is the most important platform grab. 1085 00:40:52,002 --> 00:40:53,872 You don't get one of those shirts, you're out! 1086 00:40:53,905 --> 00:40:56,143 Five of you are about to move into the draft 1087 00:40:56,243 --> 00:40:58,682 and a chance to compete, 1088 00:40:58,782 --> 00:41:01,688 not just for the quarter of a million dollar check, 1089 00:41:01,788 --> 00:41:05,094 but for that mentorship with Richard, Nyesha, and myself. 1090 00:41:05,194 --> 00:41:07,132 The first person that have earned their way into the draft, 1091 00:41:07,165 --> 00:41:09,570 congratulations goes to... 1092 00:41:09,670 --> 00:41:11,007 ..Darian. Well done. -(APPLAUSE) 1093 00:41:11,107 --> 00:41:12,342 Thank you, chef. 1094 00:41:12,375 --> 00:41:14,514 I'm in this! Let's get it. 1095 00:41:14,614 --> 00:41:16,517 (HOLLERING) Let's GO! 1096 00:41:16,618 --> 00:41:18,555 Joining Darian... 1097 00:41:18,656 --> 00:41:21,928 ..Cole. Well done. 1098 00:41:21,961 --> 00:41:23,364 -Thank you. -The third person, 1099 00:41:23,397 --> 00:41:24,499 congratulations goes to... 1100 00:41:26,571 --> 00:41:29,209 -..Machete. Well done. -(APPLAUSE) 1101 00:41:29,309 --> 00:41:31,179 Okay, the fourth person. Congratulations goes to... 1102 00:41:33,017 --> 00:41:34,554 ..Connor. 1103 00:41:34,587 --> 00:41:36,056 -Thank you, chefs. -Well done. 1104 00:41:36,089 --> 00:41:40,866 Sadly, that leaves Gabrielle and Hunter. 1105 00:41:40,966 --> 00:41:43,505 The final chef moving through to the draft. 1106 00:41:45,308 --> 00:41:46,878 Congratulations goes to... 1107 00:41:48,649 --> 00:41:50,318 ..Gabrielle. Well done. 1108 00:41:50,418 --> 00:41:52,990 (APPLAUSE) 1109 00:41:53,090 --> 00:41:55,929 Hunter, young man, continue cooking, right? 1110 00:41:55,963 --> 00:41:57,331 'Cause we're watching from afar. 1111 00:41:57,432 --> 00:41:58,569 Thank you, chefs. 1112 00:41:58,669 --> 00:42:00,438 Oh, my god, brother. 1113 00:42:00,471 --> 00:42:02,342 Easy when it's watching, 1114 00:42:02,442 --> 00:42:04,079 but hard when you're actually doing it. 1115 00:42:04,112 --> 00:42:06,316 A lot of respect for past competitors. 1116 00:42:06,416 --> 00:42:07,586 -(HUNTER) Thank you. -All the best. 1117 00:42:07,620 --> 00:42:09,557 -Thank you. -Keep cooking. 1118 00:42:09,590 --> 00:42:11,260 Thank you, chefs. A pleasure. 1119 00:42:11,293 --> 00:42:14,466 By being on next level at 25 years old, I'm happy. 1120 00:42:14,567 --> 00:42:16,704 Hawaii kid! 1121 00:42:16,737 --> 00:42:19,309 -(SHARP EXHALE) -You five have earned your way 1122 00:42:19,342 --> 00:42:20,344 into that incredible draft! 1123 00:42:20,444 --> 00:42:23,317 (ENTHUSIASTIC CHEERING) 1124 00:42:23,418 --> 00:42:25,690 Congratulations. Get your chef jackets, 1125 00:42:25,723 --> 00:42:27,694 and we'll see you very soon. Well done, guys. 1126 00:42:27,727 --> 00:42:29,563 -(RICHARD) Good luck. -Well done. Great job. 1127 00:42:29,597 --> 00:42:32,002 -(NYESHA) Congratulations. -Woo! 1128 00:42:32,035 --> 00:42:33,839 (GORDON) Machete? What is that thing 1129 00:42:33,872 --> 00:42:35,341 -at the back of your head? -It's called a skullet. 1130 00:42:35,375 --> 00:42:36,711 -A skullet. -A skin mullet. 1131 00:42:36,744 --> 00:42:38,181 It looks like roadkill. 1132 00:42:38,214 --> 00:42:39,850 (LAUGHTER) 1133 00:42:41,253 --> 00:42:43,424 (MUSIC ENDS) 1134 00:42:43,457 --> 00:42:45,896 (RICHARD, VOICE OVER) Next time on Next Level Chef... 1135 00:42:45,996 --> 00:42:47,533 (NYESHA) Let's go, Social Media Chefs! 1136 00:42:47,634 --> 00:42:49,737 Hot dogs. Oh, boy! 1137 00:42:49,770 --> 00:42:52,208 (STRAINED) What am I gonna do with this!? 1138 00:42:52,242 --> 00:42:53,344 (RICHARD) Tim, what're we doing? 1139 00:42:53,377 --> 00:42:55,314 I can open that for you. 1140 00:42:55,414 --> 00:42:56,951 You are embarrassing yourself on national television. 1141 00:42:59,624 --> 00:43:00,826 You can make a pretty plate, but can it taste good? 1142 00:43:02,796 --> 00:43:04,767 It looks like someone's cut themselves. 1143 00:43:04,801 --> 00:43:06,738 This is not how I envisioned it. 1144 00:43:06,771 --> 00:43:08,942 -(LANDON) What is this? -That is kale. 1145 00:43:09,042 --> 00:43:10,378 Not the best for salads, if you can't tell. 1146 00:43:10,411 --> 00:43:11,547 (CHUCKLING) Oh, my God! 1147 00:43:11,647 --> 00:43:12,582 (MUSIC ENDS)