1 00:00:01,235 --> 00:00:02,539 For four seasons... 2 00:00:05,077 --> 00:00:07,347 ...this competition has pushed chefs further... 3 00:00:07,348 --> 00:00:09,084 - Damn! - This is not next level cooking, 4 00:00:09,185 --> 00:00:11,254 do you understand? 5 00:00:11,255 --> 00:00:12,591 ...than have ever been pushed before. 6 00:00:12,592 --> 00:00:13,993 Agh! 7 00:00:13,994 --> 00:00:16,534 We've seen underdogs rise. 8 00:00:16,634 --> 00:00:18,837 I've dreamed about this since I was a child. 9 00:00:18,838 --> 00:00:20,674 I'm coming out a stronger chef 10 00:00:20,675 --> 00:00:22,411 and I didn't even consider myself a chef 11 00:00:22,512 --> 00:00:24,148 - before this challenge. - Heavyweights fall. 12 00:00:27,523 --> 00:00:30,795 I'll take on anybody - Pros, Home, their kids. 13 00:00:30,895 --> 00:00:35,270 And champions earn their place in Next Level history. 14 00:00:35,370 --> 00:00:37,708 I put so much blood, sweat and tears into my chef career, 15 00:00:37,709 --> 00:00:39,144 and this is just all worth it. 16 00:00:41,149 --> 00:00:44,154 But now, as the platform drops... 17 00:00:44,155 --> 00:00:46,859 ...it's time to raise the bar once more. 18 00:00:46,860 --> 00:00:48,429 Season five. 19 00:00:48,430 --> 00:00:50,432 - Good morning, chefs. - New chefs. 20 00:00:50,433 --> 00:00:52,738 I'm excited to the ROOFTOPS! 21 00:00:52,739 --> 00:00:54,441 I feel like I'm in a dream. 22 00:00:54,442 --> 00:00:55,878 - New challenges. - Elevator's open! 23 00:00:55,879 --> 00:00:58,315 Let's get the plates on here! 24 00:00:58,316 --> 00:01:00,319 - Thank you, chef! - Can I get a yee-haw? 25 00:01:00,320 --> 00:01:02,190 Yee-haw! 26 00:01:02,191 --> 00:01:05,598 USA! USA! 27 00:01:05,698 --> 00:01:07,467 And the most intense competition yet. 28 00:01:07,468 --> 00:01:09,472 We want it ALL! 29 00:01:09,573 --> 00:01:11,275 Don't push me, dude. 30 00:01:11,276 --> 00:01:13,581 Team Blais are the current champs. 31 00:01:13,681 --> 00:01:16,553 Is it gonna be like this... all season?! 32 00:01:16,554 --> 00:01:18,323 - Because in these kitchens... - Comin' through! Hot, hot, hot! 33 00:01:18,423 --> 00:01:20,193 ...chefs must face the good... 34 00:01:20,194 --> 00:01:22,296 - That filet is mine. - ...the bad... 35 00:01:22,297 --> 00:01:24,903 What am I gonna do with this? 36 00:01:25,003 --> 00:01:26,940 ...and the ugly. 37 00:01:27,040 --> 00:01:29,445 There are monsters on this platform. 38 00:01:29,546 --> 00:01:31,081 ♪ Ooh, ooh ooh 39 00:01:31,082 --> 00:01:33,352 Tonight, it's the auditions... 40 00:01:33,353 --> 00:01:35,090 ♪ Watch me level up... 41 00:01:35,191 --> 00:01:37,729 - Let's go! - Ahh! 42 00:01:37,829 --> 00:01:40,968 ...where one dish can earn your spot... 43 00:01:40,969 --> 00:01:42,437 For 20 minutes, this is impressive. 44 00:01:42,539 --> 00:01:45,177 - Y'all got this. - ...and one slip... 45 00:01:45,277 --> 00:01:47,314 ...can send you home. 46 00:01:47,414 --> 00:01:49,619 - Medic! - I'm bleeding out from my ear. 47 00:01:49,620 --> 00:01:51,321 If you think you've seen it all... 48 00:01:51,322 --> 00:01:52,592 I believe that we will win! 49 00:01:52,692 --> 00:01:56,332 - ...think again. - Now, now, now, now! 50 00:01:56,333 --> 00:01:58,369 ♪ Watch me level up 51 00:01:58,469 --> 00:02:00,372 The man, the myth, the legend - 52 00:02:00,373 --> 00:02:02,612 Gordon Ramsay. 53 00:02:02,613 --> 00:02:04,114 I'm so excited they brought him back. 54 00:02:21,917 --> 00:02:23,721 Oh, my goodness me. 55 00:02:27,128 --> 00:02:30,233 - Oh, my God! Let's go! - Loving the energy! 56 00:02:30,333 --> 00:02:33,540 From my kitchen to Next Level Chef, what happened? 57 00:02:33,541 --> 00:02:35,410 I feel like I quantum leaped in here. 58 00:02:35,511 --> 00:02:36,980 I don't know how I got here... I don't! 59 00:02:37,080 --> 00:02:40,119 Welcome to the newest season 60 00:02:40,120 --> 00:02:43,158 of Next Level Chef. Come on, guys. 61 00:02:44,763 --> 00:02:46,566 Nyesha, what do you think of the energy? 62 00:02:46,567 --> 00:02:49,271 I mean, it's palpable, yeah! 63 00:02:49,272 --> 00:02:50,473 I'm getting little goosebumps out here. 64 00:02:50,474 --> 00:02:52,377 Yes! 65 00:02:52,477 --> 00:02:55,283 It's intimidating with these goat mentors. 66 00:02:55,383 --> 00:02:57,421 And here I am just standing there in front of them. 67 00:02:57,522 --> 00:02:59,391 Palms are sweaty, knees weak, arms are heavy. 68 00:02:59,392 --> 00:03:01,162 I'm like Eminem and his bad boy. 69 00:03:01,262 --> 00:03:02,732 All of you have been handpicked 70 00:03:02,832 --> 00:03:05,269 from the best Pro Chefs, 71 00:03:05,270 --> 00:03:08,042 the biggest Social Media Stars, 72 00:03:08,043 --> 00:03:10,012 and the most talented Home Cooks 73 00:03:10,013 --> 00:03:13,521 from across America. 74 00:03:13,621 --> 00:03:16,291 Competing for a chance to be on one of our teams. 75 00:03:16,292 --> 00:03:18,831 - Yes. - You've earned a shot 76 00:03:18,931 --> 00:03:22,003 at winning a game-changing year-long mentorship 77 00:03:22,004 --> 00:03:25,276 with Richard, Nyesha and myself. 78 00:03:25,277 --> 00:03:28,149 There's a check alongside that mentorship 79 00:03:28,150 --> 00:03:29,853 for a quarter million dollars. 80 00:03:29,953 --> 00:03:31,890 - Woo! - Right here, right here. 81 00:03:31,891 --> 00:03:35,664 Man, to win Next Level Chef 82 00:03:35,665 --> 00:03:38,536 and all the goodies that come with it? 83 00:03:38,537 --> 00:03:41,142 It would be life-changing. 84 00:03:41,242 --> 00:03:43,680 Out of thousands of people across the country, 85 00:03:43,681 --> 00:03:46,285 you all earned this opportunity to be here. 86 00:03:46,386 --> 00:03:48,690 - Yeah. - Are you guys ready to level up? 87 00:03:48,691 --> 00:03:50,427 Let's go! 88 00:03:50,528 --> 00:03:52,832 - Woo... - Let's go! 89 00:03:52,833 --> 00:03:55,102 From 24 chefs here, only 15 of you will make it 90 00:03:55,103 --> 00:03:59,177 through the auditions and into that incredible draft. 91 00:03:59,178 --> 00:04:01,281 Five brilliant Home Cooks, 92 00:04:01,282 --> 00:04:04,320 five incredibly talented Social Media Chefs, 93 00:04:04,321 --> 00:04:06,025 and of course, five seasoned Pros. 94 00:04:07,863 --> 00:04:09,932 Get on one of those teams. 95 00:04:09,933 --> 00:04:12,605 Now listen, you're here today 96 00:04:12,705 --> 00:04:15,310 because we believe you're capable of something amazing. 97 00:04:15,410 --> 00:04:17,714 Eight of you are about to cook, 98 00:04:17,715 --> 00:04:19,852 but only seven of you will make your way 99 00:04:19,853 --> 00:04:22,157 out of the basement to the middle level. 100 00:04:22,258 --> 00:04:24,227 Six of you are gonna move to the top from the middle level. 101 00:04:24,228 --> 00:04:26,231 And after that final cook, 102 00:04:26,232 --> 00:04:27,200 only five of you are left standing 103 00:04:27,300 --> 00:04:28,671 to go into that draft. 104 00:04:28,771 --> 00:04:30,206 Yes. 105 00:04:30,207 --> 00:04:32,444 Well listen, as everyone knows, 106 00:04:32,445 --> 00:04:34,481 Team Blais are the current champions. 107 00:04:34,482 --> 00:04:35,918 Alright! 108 00:04:35,919 --> 00:04:37,722 I want a crown. 109 00:04:37,723 --> 00:04:40,894 I want a belt. I want a big gold chain. 110 00:04:40,895 --> 00:04:43,332 As long as you have the right mentor, me... 111 00:04:43,333 --> 00:04:46,807 Ooh! 112 00:04:46,907 --> 00:04:48,644 ...any of you can win this. 113 00:04:48,744 --> 00:04:50,647 Season five for me is an important one. 114 00:04:50,648 --> 00:04:52,985 I'm damned if I'm gonna give that crown back 115 00:04:52,986 --> 00:04:54,655 to Richard Blais. And secondly, 116 00:04:54,656 --> 00:04:58,262 how do you fit a crown on hair like that?! 117 00:04:58,363 --> 00:05:00,802 Thank you and good night. 118 00:05:00,902 --> 00:05:02,504 - I mean, c'mon Richard. - Took him long enough. 119 00:05:02,505 --> 00:05:04,473 - Won and done. C'mon. - Back to back! 120 00:05:04,474 --> 00:05:06,512 Richard and Gordon, I got the stamina. 121 00:05:06,513 --> 00:05:09,352 I'ma eatin' my vegetables. 122 00:05:09,452 --> 00:05:10,989 The competition's very thick and I'm bringin' it. 123 00:05:11,089 --> 00:05:12,390 You guys ready? 124 00:05:12,391 --> 00:05:13,960 Yeah! 125 00:05:13,961 --> 00:05:15,831 Let's start with the... 126 00:05:18,236 --> 00:05:20,807 ...eight talented Professional Chefs. 127 00:05:20,808 --> 00:05:23,847 Let's go! 128 00:05:26,920 --> 00:05:28,858 Right, Professional Chefs, make your way to the elevator. 129 00:05:32,699 --> 00:05:34,167 The very best of luck. 130 00:05:34,168 --> 00:05:35,236 - Let's go. - Alright! 131 00:05:39,513 --> 00:05:40,714 Best of luck to everybody out there. 132 00:05:40,715 --> 00:05:42,016 Good luck! 133 00:05:42,017 --> 00:05:43,419 Come on, give us some love. 134 00:05:48,029 --> 00:05:49,967 Okay! 135 00:05:50,067 --> 00:05:52,270 As a Pro Chef, the basement kitchen is terrible. 136 00:05:52,370 --> 00:05:54,142 Instant... just shock. 137 00:05:54,242 --> 00:05:55,744 Got a little smell to it, too. 138 00:05:55,745 --> 00:05:57,948 Oh! 139 00:05:57,949 --> 00:05:59,685 I wanna clean up everything, sweep and organize it 140 00:05:59,686 --> 00:06:01,154 just a little bit. 141 00:06:05,297 --> 00:06:06,867 What's goin' on, everyone? 142 00:06:06,967 --> 00:06:08,837 How we doing? Love it. Love the energy. 143 00:06:08,838 --> 00:06:10,575 Bring it over here for a second, okay? 144 00:06:10,675 --> 00:06:12,176 Are we getting acclimated to the basement? 145 00:06:12,177 --> 00:06:13,713 - Yes! - The knives are dull 146 00:06:13,714 --> 00:06:16,853 so your minds need to be super sharp down here. 147 00:06:16,953 --> 00:06:20,093 For this first cook, you're gonna have 20 minutes. 148 00:06:20,194 --> 00:06:24,135 The first challenge is gonna be a test of resourcefulness. 149 00:06:24,235 --> 00:06:27,575 Can you take scraps and bits and turn it into something 150 00:06:27,675 --> 00:06:30,880 - worthy of our judging table? - Let's go, baby. 151 00:06:30,881 --> 00:06:34,154 I do try to be as sustainable and resourceful 152 00:06:34,254 --> 00:06:37,727 as I can in my own kitchen, so I am used to repurposing. 153 00:06:37,728 --> 00:06:39,230 Most of the time, it ain't for me, though! 154 00:06:39,231 --> 00:06:40,867 Sometimes it's for my dog, 155 00:06:40,868 --> 00:06:43,573 so we gonna see. 156 00:06:43,674 --> 00:06:46,277 Gordon and Nyesha are watching everything you do, 157 00:06:46,278 --> 00:06:49,719 and we're scouting the people that we want on our team. 158 00:06:49,819 --> 00:06:51,756 I'm excited to see what they can do. 159 00:06:51,757 --> 00:06:53,326 Mm. Twenty minutes is tough in the basement. 160 00:06:53,426 --> 00:06:55,631 But Pro Chefs - they have the technique. 161 00:06:55,732 --> 00:06:57,869 This is the fastest five-yard sprint you're ever 162 00:06:57,969 --> 00:07:00,039 gonna have to make in your life, could determine if you make it 163 00:07:00,139 --> 00:07:02,477 - to that next level. You ready? - Yes, chef! 164 00:07:02,578 --> 00:07:04,480 - Are you ready? - I was born ready. 165 00:07:04,481 --> 00:07:06,218 Alright, lock in. 166 00:07:06,318 --> 00:07:08,188 Ass to ass, cheek to cheek. 167 00:07:08,189 --> 00:07:09,793 Alright, the platform's on the way. 168 00:07:09,893 --> 00:07:11,261 When the light turns green, it's go time. 169 00:07:11,262 --> 00:07:13,800 Trash to treasure, 20 minutes. 170 00:07:13,801 --> 00:07:15,738 Ah! Here we go! 171 00:07:15,838 --> 00:07:16,840 Go time! 172 00:07:18,778 --> 00:07:20,614 Grab it or regret it. 173 00:07:20,715 --> 00:07:23,251 Everyone's just... WAAAA! 174 00:07:23,252 --> 00:07:24,521 Grab that protein. 175 00:07:24,522 --> 00:07:25,623 Sausage scraps. 176 00:07:25,624 --> 00:07:27,628 Ooh, cheese. Boom. Okay. 177 00:07:27,629 --> 00:07:29,531 Think about your cuisine. 178 00:07:29,532 --> 00:07:31,635 Lamb. I just grab it, not even thinking. 179 00:07:31,636 --> 00:07:33,940 I look - it's on the bone. I'm like, damn it, bro! 180 00:07:33,941 --> 00:07:35,810 I want it to look like it's goin' outta business. 181 00:07:35,811 --> 00:07:38,214 Tuna carcass - THAT'S what I need. 182 00:07:38,215 --> 00:07:40,821 - Grab that... - I go for the tuna carcass. 183 00:07:40,822 --> 00:07:42,558 Then me and Gabrielle, we start to tussle. 184 00:07:42,559 --> 00:07:44,795 Oh, oh! Cole and Gabrielle. 185 00:07:44,796 --> 00:07:46,297 There's a bit of a fight going on there, tug of war. 186 00:07:46,298 --> 00:07:48,102 What is going on? 187 00:07:48,103 --> 00:07:50,675 I was like this... when I look in the back. Bam! 188 00:07:52,812 --> 00:07:55,282 Literal tug of war of tuna carcass. 189 00:07:55,283 --> 00:07:57,287 And I'm like, time is ticking. 190 00:07:57,288 --> 00:07:59,793 Then snatch! Mine. 191 00:07:59,893 --> 00:08:01,663 It's all fun and games 'til we get in that ring. 192 00:08:01,763 --> 00:08:03,131 There's still a pig's ear over here. 193 00:08:03,132 --> 00:08:04,267 I'm stuck with the pig ears. 194 00:08:04,268 --> 00:08:06,438 What am I gonna do with this? 195 00:08:06,539 --> 00:08:07,909 Someone doesn't have a protein. 196 00:08:08,009 --> 00:08:10,212 It is wild out here. 197 00:08:10,213 --> 00:08:12,586 Skirtin' elbows and flyin' under the freakin' head butts. 198 00:08:12,686 --> 00:08:15,455 - Ten seconds. - Cod's head, I got it. 199 00:08:15,456 --> 00:08:16,693 I got stuck with the cod's head. 200 00:08:16,793 --> 00:08:18,296 That was not an intentional choice, 201 00:08:18,429 --> 00:08:20,834 but I'll work with it. 202 00:08:20,835 --> 00:08:22,571 Okay, if you can grab it, you can still use it. 203 00:08:22,572 --> 00:08:24,107 Grab it or regret it! Let's go! 204 00:08:24,108 --> 00:08:26,679 Back to your stations. 205 00:08:26,680 --> 00:08:28,182 Oh we wasn't friends no more at that point. Okay. 206 00:08:28,283 --> 00:08:29,987 Look at this baby! 207 00:08:30,087 --> 00:08:32,190 Okay everyone, your 20 minutes starts now. 208 00:08:36,700 --> 00:08:38,804 I am feeling something kind of... wet. 209 00:08:40,541 --> 00:08:41,308 Is this blood? 210 00:08:43,146 --> 00:08:44,882 Damn, is it bleeding? 211 00:08:44,883 --> 00:08:46,753 I'm bleeding out from my ear. 212 00:08:47,922 --> 00:08:49,625 Holy . 213 00:08:49,626 --> 00:08:51,628 What did I just do? 214 00:08:51,629 --> 00:08:53,031 - Oh, my God! - I know. 215 00:08:53,032 --> 00:08:54,635 - Is she okay? - Medic! 216 00:08:54,636 --> 00:08:56,071 We need a medic up here, guys. 217 00:08:56,874 --> 00:08:58,643 Medic! 218 00:09:03,119 --> 00:09:04,488 - What happened? - A fight broke out. 219 00:09:04,589 --> 00:09:06,124 It gets crazy down here. 220 00:09:06,125 --> 00:09:07,861 The last time I had a fight like that, 221 00:09:07,862 --> 00:09:10,299 I dunno, probably college? I dunno. 222 00:09:10,300 --> 00:09:11,903 Did you get cut up there? No. That's just the... Okay. 223 00:09:11,904 --> 00:09:13,607 I had to do a little smell test 224 00:09:13,707 --> 00:09:15,611 and I said, is this blood? 225 00:09:15,712 --> 00:09:16,646 Oh my gosh, okay. 226 00:09:18,617 --> 00:09:20,921 It's Sriracha. 227 00:09:20,922 --> 00:09:22,489 - You didn't get cut at all? - No. 228 00:09:22,490 --> 00:09:24,127 - Okay. - Thank God. 229 00:09:27,333 --> 00:09:28,636 Yeah, that's it. 230 00:09:28,637 --> 00:09:29,871 Nothing really to see here. 231 00:09:29,872 --> 00:09:32,376 Phew! It's just chili paste. 232 00:09:32,377 --> 00:09:35,016 You dummy. My God! 233 00:09:35,116 --> 00:09:37,020 - What did we end up getting? - I got pig ears. 234 00:09:37,120 --> 00:09:39,525 I'm gonna move in a direction of a little tortilla. 235 00:09:39,526 --> 00:09:41,494 Yeah, it's A crispy 236 00:09:41,495 --> 00:09:43,800 - pig's ear tortilla? - Exactly. 237 00:09:43,900 --> 00:09:45,904 - Ever cooked pig ears before? - No chef, I have not. 238 00:09:46,038 --> 00:09:48,509 - Treat it like bacon, alright? - Yes, chef. 239 00:09:48,510 --> 00:09:49,678 I'm trying to figure out something to do 240 00:09:49,679 --> 00:09:52,183 with this tuna carcass. 241 00:09:52,184 --> 00:09:54,822 - You got this, Kevin. - How we doin' over here? 242 00:09:54,823 --> 00:09:56,959 - Just have to grind this beef. - What're you gonna make, Kevin? 243 00:09:56,960 --> 00:09:58,429 When I saw the beef I thought of my grandmother. 244 00:09:58,530 --> 00:09:59,931 - She'd make these beef patties. - Yeah. 245 00:09:59,932 --> 00:10:01,936 Make a gravy to go with it. 246 00:10:02,036 --> 00:10:03,941 I started cooking when I was seven years old. 247 00:10:04,041 --> 00:10:06,210 Having to make certain things from nothing 248 00:10:06,211 --> 00:10:07,815 is something that I'm completely used to. 249 00:10:07,816 --> 00:10:09,384 Okay, I can do this. 250 00:10:09,385 --> 00:10:10,955 - Ooh, behind you! - Sorry, heard. 251 00:10:11,055 --> 00:10:14,195 Five minutes gone, there's 15 minutes left. 252 00:10:14,295 --> 00:10:15,931 I know y'all in that green room watching us! 253 00:10:16,031 --> 00:10:17,166 Don't be judging this book by its cover, now. 254 00:10:17,167 --> 00:10:19,203 Absolutely not. 255 00:10:19,204 --> 00:10:20,975 - Machete. - Hey baby. How you doin', baby? 256 00:10:21,075 --> 00:10:22,944 - What'd you grab? - I grabbed some lamb bone. 257 00:10:22,945 --> 00:10:24,447 I'm gonna do a curry style with it. 258 00:10:24,448 --> 00:10:25,984 The thing I'm concerned most with here 259 00:10:25,985 --> 00:10:27,453 is that lamb is gonna be tender? 260 00:10:27,454 --> 00:10:29,190 It is. I tried a piece there. 261 00:10:29,191 --> 00:10:30,960 Anybody see the sugar? 262 00:10:30,961 --> 00:10:33,231 - Darian, how we doin'? - Doin', chef. I'm doin'. 263 00:10:33,232 --> 00:10:35,436 I got chicken back deep frying right now. 264 00:10:35,538 --> 00:10:36,706 Something I grew up eating in Jamaica. 265 00:10:36,707 --> 00:10:37,841 - Yeah? - And I got sweet potatoes, 266 00:10:37,842 --> 00:10:39,578 some mushrooms... 267 00:10:39,579 --> 00:10:41,114 You're bringing the Caribbean flavor-- 268 00:10:41,215 --> 00:10:42,685 - Yes, sir. - You know it is. Let's go. 269 00:10:45,724 --> 00:10:47,728 I've been a professional chef for 13 years. 270 00:10:47,729 --> 00:10:49,230 When I first came here from Jamaica, 271 00:10:49,231 --> 00:10:50,833 I'm like, there's so much opportunity. 272 00:10:50,834 --> 00:10:53,238 I put in work night and day, every day. 273 00:10:53,239 --> 00:10:55,978 I sleep less and I work more. That's what I do. 274 00:10:56,078 --> 00:10:58,116 I grew up in Clarendon, Jamaica which is like the country. 275 00:10:58,216 --> 00:11:00,285 There's not much going on where I grew up. 276 00:11:00,286 --> 00:11:01,889 That's my all time favorite mango right there. 277 00:11:01,890 --> 00:11:03,860 That's a julienne mango. 278 00:11:03,861 --> 00:11:06,600 Being Jamaican is many things. It's colorful. 279 00:11:06,700 --> 00:11:08,869 It's loud. It's proud. It's vibrant. 280 00:11:08,870 --> 00:11:11,141 It's just a beautiful place to be. 281 00:11:11,142 --> 00:11:14,248 - You guys hungry? - Yeah. 282 00:11:14,348 --> 00:11:17,154 Family's everything to me. I own two restaurants, 283 00:11:17,254 --> 00:11:19,625 but it's also a family affair. I employ my mom... 284 00:11:19,626 --> 00:11:21,896 Good job, Mommy. ...my sisters, my wife. 285 00:11:21,996 --> 00:11:23,900 Everybody is involved. 286 00:11:23,901 --> 00:11:25,336 I want them to have a better life than I had 287 00:11:25,436 --> 00:11:26,507 back in Jamaica, you know. 288 00:11:26,607 --> 00:11:28,241 - Do you like it? - Yeah. 289 00:11:28,242 --> 00:11:30,180 I'm also a private chef. 290 00:11:30,280 --> 00:11:32,884 I cook for most of the Buffalo Bills players. 291 00:11:32,885 --> 00:11:35,323 I feel proud every day I step out 292 00:11:35,423 --> 00:11:37,326 because I represent Jamaica to the fullest. 293 00:11:37,327 --> 00:11:39,397 I look good, I smell good, and I cook good. 294 00:11:39,398 --> 00:11:40,635 C'mon, man! 295 00:11:43,406 --> 00:11:46,778 Should I do the noodle or should I do the bread? 296 00:11:46,779 --> 00:11:48,783 - Belinda, how are we doing? - I'm doing great. 297 00:11:48,784 --> 00:11:50,452 - Okay, what do we got? - I'm gonna do either a bread, 298 00:11:50,453 --> 00:11:52,926 like a bread thing, or I'm gonna do a stir fry. 299 00:11:53,026 --> 00:11:54,928 - What do you think? - Maybe the noodles would be 300 00:11:54,929 --> 00:11:56,900 a little easier to make, but make a choice, right? 301 00:11:57,000 --> 00:11:59,538 Okay, yeah. ! 302 00:11:59,639 --> 00:12:01,776 I grew up in Westminster, California, 303 00:12:01,877 --> 00:12:03,680 AKA Little Saigon. 304 00:12:03,681 --> 00:12:05,082 I was raised by my grandparents, 305 00:12:05,083 --> 00:12:07,219 and my aunts and uncles helped them. 306 00:12:07,220 --> 00:12:08,923 I think it was a full team effort 307 00:12:08,924 --> 00:12:10,126 because I'm just so much. 308 00:12:12,164 --> 00:12:13,833 I'm a lot! 309 00:12:13,834 --> 00:12:15,770 There was like nine of us 310 00:12:15,771 --> 00:12:17,240 living in a three-bedroom apartment. 311 00:12:17,340 --> 00:12:19,177 Dinner time was chaotic. 312 00:12:19,278 --> 00:12:21,314 Everyone's fighting over the fish head. 313 00:12:21,315 --> 00:12:23,418 It's good collagen. It's good for the skin. 314 00:12:23,419 --> 00:12:25,456 It's good for the skin, okay? 315 00:12:25,558 --> 00:12:28,963 I own my own catering and pop-up company called Eats by Bee. 316 00:12:28,964 --> 00:12:32,070 Eats by Bee creates culinary experiences. 317 00:12:32,170 --> 00:12:35,143 This is a chaotic competition and I fit right in. 318 00:12:39,385 --> 00:12:41,856 Hunter, what did you grab here? Looks like-- 319 00:12:41,857 --> 00:12:44,227 I got some sausage, and I'm gonna do a quick 320 00:12:44,228 --> 00:12:46,665 sausage pasta and then sauce. 321 00:12:46,666 --> 00:12:50,105 Am I getting any sorta tropical Hawaiian vibes here, or what? 322 00:12:50,106 --> 00:12:53,379 You're gonna get just quick, easy dinners done by my mom. 323 00:12:53,479 --> 00:12:55,950 I'm from Honolulu, Hawaii. 324 00:12:55,951 --> 00:12:57,687 Born and raised on the island of Oahu. 325 00:12:57,688 --> 00:13:00,260 I grew up surfing, 326 00:13:00,360 --> 00:13:02,832 and I paddle competitive. You have to feel the water. 327 00:13:02,932 --> 00:13:04,735 You have to be balanced. 328 00:13:04,736 --> 00:13:06,740 There's so much technique 329 00:13:06,840 --> 00:13:09,746 and that's what I kinda took with me to cooking. 330 00:13:09,846 --> 00:13:12,149 I was born with a 10 percent chance of living, 331 00:13:12,150 --> 00:13:14,286 and I had to have surgery. 332 00:13:14,287 --> 00:13:17,394 I turned out to be deaf, and I wear hearing aids. 333 00:13:17,494 --> 00:13:19,599 I'm cooking for the people that are disabled 334 00:13:19,699 --> 00:13:22,169 because I want to show those kids 335 00:13:22,170 --> 00:13:24,541 if I can do it, they can do it, for sure. 336 00:13:24,542 --> 00:13:27,080 Never stop paddling, and always finish strong. 337 00:13:28,750 --> 00:13:30,285 Hunter, elevate it. 338 00:13:30,286 --> 00:13:32,557 Coming through! Hot pot, hot pot! 339 00:13:32,558 --> 00:13:35,029 What am I gonna do with this tuna, boy? 340 00:13:35,030 --> 00:13:37,300 Cole, what're we up to? 341 00:13:37,400 --> 00:13:38,870 I have a tuna carcass over there. 342 00:13:38,871 --> 00:13:40,439 - Okay, Cole-- - I think I'm gonna go 343 00:13:40,440 --> 00:13:43,679 like a brothy type of Chinese-ish dish. 344 00:13:43,680 --> 00:13:45,250 I'm gonna try and do something here with this meat. 345 00:13:45,350 --> 00:13:46,753 You fought for this. 346 00:13:46,853 --> 00:13:48,321 It was better than the pig's ears! 347 00:13:48,322 --> 00:13:50,627 Got it. So we're gonna make little meatballs? 348 00:13:50,728 --> 00:13:52,030 - Yep. - You only need two or three-- 349 00:13:52,130 --> 00:13:53,064 - Two or three. - Perfect. 350 00:13:53,065 --> 00:13:55,068 - Heard, chef. - Okay. 351 00:13:55,069 --> 00:13:57,707 Halfway down! Ten minutes gone, ten left. 352 00:13:57,708 --> 00:14:01,014 You want Nyesha or Gordon or myself to work with you? 353 00:14:01,015 --> 00:14:02,618 - Yeah! - Now's the time to prove it. 354 00:14:02,718 --> 00:14:04,187 Richard is hungry for another win. 355 00:14:04,188 --> 00:14:06,626 Of course he is. It took him long enough. 356 00:14:06,726 --> 00:14:07,661 That's not happening, let me tell you. 357 00:14:07,761 --> 00:14:08,897 Second that. 358 00:14:08,997 --> 00:14:10,634 Okay, spoiler alert! 359 00:14:10,734 --> 00:14:13,438 One of you go home, okay? 360 00:14:13,439 --> 00:14:15,944 There's blood in the water and I am like a shark right now. 361 00:14:16,045 --> 00:14:20,185 I'm many sharks. A fleet, a flock... 362 00:14:20,186 --> 00:14:23,058 What are a bunch of sharks together? No one knows. 363 00:14:23,059 --> 00:14:25,964 A murder of sharks. That's crows. 364 00:14:26,064 --> 00:14:27,467 Come on, Richard! 365 00:14:27,568 --> 00:14:29,671 I'm so glad to be back. This is great, guys. 366 00:14:29,672 --> 00:14:31,810 - Connor. - Yes, sir? 367 00:14:31,910 --> 00:14:33,445 - Just rolling off your back! - San Diego native... 368 00:14:33,446 --> 00:14:35,082 It's not quite beach vibes down here, bro. 369 00:14:35,083 --> 00:14:36,920 Aye, sometimes you gotta take coast to coast. 370 00:14:37,020 --> 00:14:39,056 Taking you down to NOLA. 371 00:14:39,057 --> 00:14:41,194 - Fried cod's head po' boy, baby. - Love it. 372 00:14:41,195 --> 00:14:43,833 I lived in New Orleans for six years. 373 00:14:43,834 --> 00:14:45,537 I cooked down there, I had to go NOLA first. 374 00:14:45,638 --> 00:14:47,340 Five minutes left! 375 00:14:47,341 --> 00:14:49,243 How are the noodles over here, dude? 376 00:14:49,244 --> 00:14:51,480 Sure they're cooked? The noodles are right on the edge. 377 00:14:51,481 --> 00:14:52,850 Fire that thing up, we're running out of time. 378 00:14:52,851 --> 00:14:54,522 Keep that up. Yes, chef! 379 00:14:54,622 --> 00:14:56,626 Who else is in trouble? Belinda, what's up? 380 00:14:56,759 --> 00:14:58,262 - Change up your plan. - Yeah, I'm doing an open face. 381 00:14:58,363 --> 00:15:00,666 He's also doing an open face. 382 00:15:00,667 --> 00:15:03,839 Oh, crap. He's making an open face sandwich as well. 383 00:15:03,840 --> 00:15:07,113 Well, . Sorry. 384 00:15:07,213 --> 00:15:09,084 No, it's okay. I'm just saying now you're giving us something 385 00:15:09,184 --> 00:15:10,586 to judge side by side with each other. 386 00:15:10,587 --> 00:15:12,992 The time is crunching down. 387 00:15:13,092 --> 00:15:16,231 I don't have time to pivot. No... 388 00:15:16,232 --> 00:15:18,402 You're good, B. Stay on your track. 389 00:15:18,503 --> 00:15:21,107 Now's not a time for a new idea - now we're refining. 390 00:15:21,108 --> 00:15:23,981 Two minutes left. You can start plating now. 391 00:15:24,081 --> 00:15:26,285 Bring it together right now. Let's go! 392 00:15:26,385 --> 00:15:28,623 Find yourself a spot in the middle level. 393 00:15:28,624 --> 00:15:32,865 Five, four, three, two, one... 394 00:15:32,965 --> 00:15:34,869 Hands up. Stop cooking. 395 00:15:34,969 --> 00:15:35,971 Let's go. 396 00:15:36,071 --> 00:15:37,306 Damn. 397 00:15:44,756 --> 00:15:46,526 Well done. 398 00:15:46,626 --> 00:15:49,163 Energetic cook. What happened to the grab? 399 00:15:49,164 --> 00:15:51,034 It looked like a wrestling event back in the lounge. 400 00:15:51,035 --> 00:15:52,638 Right? Well done. 401 00:15:52,738 --> 00:15:54,407 Alright, let's taste. 402 00:15:54,408 --> 00:15:58,315 We have Connor's Fried Cod Head Po' Boy. 403 00:15:58,316 --> 00:16:00,820 - Looks very inviting doesn't it? - Yeah. 404 00:16:00,921 --> 00:16:03,192 Doesn't necessarily look like it was cooked in the basement. 405 00:16:05,463 --> 00:16:07,333 Cod's cooked beautifully. 406 00:16:07,433 --> 00:16:09,904 I think it represents New Orleans really, really well. 407 00:16:09,905 --> 00:16:11,543 It's clear that there was a vision here. 408 00:16:11,643 --> 00:16:13,278 - Thank you, chef. - Okay, next up we have 409 00:16:13,279 --> 00:16:16,317 Belinda's Shrimp Head Sandwich. 410 00:16:16,318 --> 00:16:19,323 Some Southeast Asian flavors. 411 00:16:19,324 --> 00:16:21,862 It's always tough when you have two people doing similar dishes 412 00:16:21,863 --> 00:16:24,200 because they end up getting judged against each other. 413 00:16:24,201 --> 00:16:26,471 Totally. I think the most successful part of the dish 414 00:16:26,472 --> 00:16:29,210 is in the flavor of the shrimp. Really comes through nicely. 415 00:16:29,211 --> 00:16:32,216 But there's a lacking of an aioli or something 416 00:16:32,217 --> 00:16:34,954 to really meld the bread and the shrimp moment together. 417 00:16:34,955 --> 00:16:36,959 Should have stuck to the noodles. 418 00:16:36,960 --> 00:16:39,697 Next up we have Kevin's Beef Meatballs 419 00:16:39,698 --> 00:16:42,236 with his family-style gravy. 420 00:16:42,336 --> 00:16:43,672 The meatballs are seasoned beautifully. 421 00:16:43,673 --> 00:16:45,710 The sauce is delicious. 422 00:16:45,711 --> 00:16:48,315 Next up we have Machete's Lamb Leg Curry. 423 00:16:48,316 --> 00:16:50,052 And that's just scraped from the leg? 424 00:16:50,053 --> 00:16:52,490 Slivers and cuts right off the leg. 425 00:16:52,592 --> 00:16:55,229 The lamb's actually tender. I'm amazed he got that tender. 426 00:16:55,230 --> 00:16:56,565 A little bit heavy on the spice. 427 00:16:56,566 --> 00:16:57,567 A little bit. 428 00:16:57,568 --> 00:16:59,203 This is Darian's 429 00:16:59,204 --> 00:17:01,709 Crispy Jamaican Fried Chicken Back. 430 00:17:03,814 --> 00:17:05,583 The flavor is incredible. 431 00:17:05,584 --> 00:17:07,119 The spices are there. 432 00:17:07,120 --> 00:17:08,421 It's absolutely bang on with the spice. 433 00:17:08,422 --> 00:17:09,692 Thank you. 434 00:17:09,792 --> 00:17:11,127 Okay, next up right here. 435 00:17:11,128 --> 00:17:13,833 Hunter's Creamy Sausage Pasta. 436 00:17:16,038 --> 00:17:17,507 The challenge for me with this dish 437 00:17:17,508 --> 00:17:19,377 is the two different types of pasta. 438 00:17:19,378 --> 00:17:21,214 So texturally, some of the pasta is undercooked. 439 00:17:21,215 --> 00:17:23,251 Totally. 440 00:17:23,252 --> 00:17:24,988 Next up we have Cole's 441 00:17:24,989 --> 00:17:26,559 Tuna Carcass Meatballs in broth. 442 00:17:29,497 --> 00:17:32,102 This to me is really taking scraps 443 00:17:32,103 --> 00:17:34,140 and turning them into something special. 444 00:17:34,141 --> 00:17:35,743 For 20 minutes, this is impressive. 445 00:17:35,744 --> 00:17:37,279 It's done beautifully, right? 446 00:17:37,280 --> 00:17:39,551 Quintessential basement cooking. 447 00:17:39,552 --> 00:17:41,121 Lastly here, we have Gabrielle's 448 00:17:41,221 --> 00:17:44,026 Crispy Pig Ear Tortilla. 449 00:17:44,027 --> 00:17:46,932 Homemade tortilla? In 20 minutes? 450 00:17:47,033 --> 00:17:50,004 The pig ear's actually crispier than I thought it would be. 451 00:17:50,005 --> 00:17:51,642 You get dealt that dysfunctional ingredient 452 00:17:51,742 --> 00:17:54,146 so you come up with a nice dish. How's your ear? 453 00:17:54,147 --> 00:17:55,883 Can't do a scrap challenge without a little scrap. 454 00:17:55,884 --> 00:17:58,522 Ooh. 455 00:17:58,523 --> 00:18:00,560 Alright, we need a few minutes to discuss between ourselves. 456 00:18:00,660 --> 00:18:03,297 - We'll be right back. - Oh, my God. 457 00:18:03,298 --> 00:18:04,869 The shrimp po' boy was a bit of a let down. 458 00:18:04,969 --> 00:18:07,139 I just needed a mayo for that. 459 00:18:07,140 --> 00:18:09,010 But the cod's head? Beautiful. 460 00:18:09,011 --> 00:18:10,312 - The crispiness. - Really good indeed. 461 00:18:10,313 --> 00:18:12,416 The pasta was a difficult one 462 00:18:12,417 --> 00:18:14,687 because some were cooked, some were overcooked. 463 00:18:14,688 --> 00:18:15,657 That one I was really worried about. 464 00:18:15,757 --> 00:18:17,027 Really? 465 00:18:17,127 --> 00:18:18,562 I should've cherry-picked out 466 00:18:18,563 --> 00:18:20,198 the pastas 'cause I noticed it. 467 00:18:20,199 --> 00:18:21,670 Let's go. 468 00:18:23,405 --> 00:18:26,444 Okay. As you all know, 469 00:18:26,545 --> 00:18:27,881 only seven are gonna go up to the middle level. 470 00:18:30,520 --> 00:18:32,290 The first three people who've earned their way 471 00:18:32,390 --> 00:18:33,892 to the middle level are... 472 00:18:33,893 --> 00:18:35,396 ...Connor. 473 00:18:35,496 --> 00:18:37,298 Kevin. 474 00:18:37,299 --> 00:18:39,169 - Gabrielle. - Well done. 475 00:18:39,170 --> 00:18:41,208 Well done. You can head to the elevator. 476 00:18:41,308 --> 00:18:44,213 - Good job. - Are you serious? 477 00:18:44,214 --> 00:18:45,583 The next three people who earned their space 478 00:18:45,584 --> 00:18:47,486 to cook on the middle level are... 479 00:18:49,057 --> 00:18:50,392 ...Darian. 480 00:18:50,492 --> 00:18:52,329 Cole. 481 00:18:52,330 --> 00:18:54,768 - And Machete. - Thank you, guys. 482 00:18:54,769 --> 00:18:57,608 Ooo-ee! I'm movin' to the next level, baby! 483 00:18:57,708 --> 00:18:59,911 Okay, not easy. I know it. 484 00:18:59,912 --> 00:19:01,147 Belinda? Hunter? 485 00:19:03,887 --> 00:19:06,357 I'm sorry to say there's only one space left in the elevator 486 00:19:06,358 --> 00:19:07,960 and unfortunately, one of you 487 00:19:07,961 --> 00:19:08,663 will be left here in the basement. 488 00:19:10,366 --> 00:19:12,469 And that spot goes to... 489 00:19:20,386 --> 00:19:22,389 Sorry to say there's only one space left 490 00:19:22,390 --> 00:19:24,359 in the elevator to head to the middle level. 491 00:19:24,360 --> 00:19:26,130 And that spot goes to... 492 00:19:28,503 --> 00:19:30,239 ...Hunter. 493 00:19:30,339 --> 00:19:31,508 - Hey, good job. - Thank you. 494 00:19:31,509 --> 00:19:33,078 - Great job. - Thank you. 495 00:19:33,079 --> 00:19:35,249 Hunter, you can join your colleagues. 496 00:19:35,349 --> 00:19:36,785 - Thank you. - Thank you, chefs. 497 00:19:36,786 --> 00:19:39,123 Belinda, keep cooking. We'll see you soon. 498 00:19:41,394 --> 00:19:42,731 I have so much more to show. 499 00:19:44,134 --> 00:19:46,271 But what's next is... 500 00:19:48,242 --> 00:19:50,378 ...I'ma have a drink. 501 00:19:58,295 --> 00:20:00,398 Check out all the tools. 502 00:20:00,399 --> 00:20:03,238 This is like any standard catering kitchen. 503 00:20:03,339 --> 00:20:05,142 Bro, look at these immersion blenders. 504 00:20:05,242 --> 00:20:08,248 This kitchen is for large-scale cooking. 505 00:20:08,348 --> 00:20:10,419 Not single dishes, right? You have to make it work. 506 00:20:10,520 --> 00:20:13,291 Chef Arrington is an absolute legend in LA. 507 00:20:13,292 --> 00:20:15,430 So it's just a blessing to even have 508 00:20:15,531 --> 00:20:17,032 the opportunity to be here and cook for her. 509 00:20:17,033 --> 00:20:18,702 I'm deciding who I want on my team. 510 00:20:18,703 --> 00:20:20,406 - Right? - I would like that. 511 00:20:20,507 --> 00:20:22,676 And who I'm giving away to Richard and Gordon. 512 00:20:22,677 --> 00:20:24,714 Oh, okay. 513 00:20:24,715 --> 00:20:26,317 - Wow, she's fishing early. - Yeah, that's right. 514 00:20:26,318 --> 00:20:27,787 Okay. 515 00:20:27,788 --> 00:20:28,923 So your next challenge, 516 00:20:29,023 --> 00:20:31,061 you each have 20 minutes 517 00:20:31,161 --> 00:20:33,097 - to create... - Woo! 518 00:20:33,098 --> 00:20:35,870 ...the dish that helped you start your culinary journey. 519 00:20:35,871 --> 00:20:39,711 Alright, it's time. Hands on the elevator! 520 00:20:39,712 --> 00:20:41,481 When that light changes green, you are going. 521 00:20:43,854 --> 00:20:45,421 Let's go! 522 00:20:45,422 --> 00:20:47,026 Grab those ingredients 523 00:20:47,127 --> 00:20:48,662 that are gonna get you into this draft. 524 00:20:50,701 --> 00:20:52,937 Oh! No. 525 00:20:52,938 --> 00:20:54,941 Oh, my God? 526 00:20:54,942 --> 00:20:57,647 Your girl goes flying. 527 00:20:57,748 --> 00:20:59,483 Damn. Is she okay? 528 00:20:59,484 --> 00:21:01,086 - Ooh! You okay? - I'm alright. 529 00:21:01,087 --> 00:21:03,725 Alright, let's go, girl. Stay strong. 530 00:21:03,726 --> 00:21:05,829 How're we building this dish, right? Vegetable! 531 00:21:05,830 --> 00:21:08,035 The grabs are insane. 532 00:21:08,135 --> 00:21:10,874 I grabbed the steak. There's potatoes right there. 533 00:21:10,974 --> 00:21:14,347 Perfect ingredients for a beautiful steak dinner. 534 00:21:14,447 --> 00:21:16,885 C'mon, guys. Grab your ingredients! 535 00:21:16,886 --> 00:21:18,622 Back to your station, organize yourself. 536 00:21:18,623 --> 00:21:20,091 20 minutes starts right now. 537 00:21:20,092 --> 00:21:21,493 Let's go, let's go, let's go! 538 00:21:21,494 --> 00:21:22,697 Get those proteins on. 539 00:21:24,500 --> 00:21:26,506 Alright Connor, what'd you grab? 540 00:21:26,606 --> 00:21:28,241 - California-style cooking. - California-style! 541 00:21:28,242 --> 00:21:30,278 - Get this fresh and we run it. - Love that. 542 00:21:30,279 --> 00:21:32,249 No one knows California beach style cooking more than me. 543 00:21:32,250 --> 00:21:33,519 - I know. - You do know! 544 00:21:33,619 --> 00:21:35,255 I'm excited to cook for you. 545 00:21:35,256 --> 00:21:37,159 - You did your research. - Yes, I have! 546 00:21:37,259 --> 00:21:39,632 Growing up in Manhattan Beach our hobbies were surfing, 547 00:21:39,732 --> 00:21:42,503 and skating and playing water polo. 548 00:21:42,504 --> 00:21:46,511 But it was a bubble. I really had to leave that place 549 00:21:46,512 --> 00:21:49,651 to get a taste of what real food culture was. 550 00:21:49,652 --> 00:21:51,487 So I went and lived in New Orleans. 551 00:21:51,488 --> 00:21:52,958 That is what crafted 552 00:21:53,058 --> 00:21:55,896 my creative process as a chef. 553 00:21:55,897 --> 00:21:58,234 I've been in this game for a minute - I'm 30 years old. 554 00:21:58,235 --> 00:22:00,873 I'm a private chef and a diehard creative, 555 00:22:00,874 --> 00:22:02,276 and I just love cooking. 556 00:22:02,277 --> 00:22:04,680 Anything's possible over food. 557 00:22:04,681 --> 00:22:08,288 I'm a California kid and I found my love in New Orleans. 558 00:22:08,289 --> 00:22:09,791 - Yes. - I feel the California flair. 559 00:22:09,792 --> 00:22:11,829 That's the flair. Thank you, chef. 560 00:22:11,929 --> 00:22:13,699 Seems like Nyesha's got one of her picks right there. 561 00:22:13,700 --> 00:22:15,435 - Mr. Machete. - Hold on! How you doin'? 562 00:22:15,436 --> 00:22:17,540 You grabbed ground lamb, cheddar cheese. 563 00:22:17,541 --> 00:22:19,277 Do you know what, it's Mexican food 564 00:22:19,377 --> 00:22:20,913 mixed with Asian cuisine. I'm great at both. 565 00:22:20,914 --> 00:22:22,383 Don't forget, this is your audition. 566 00:22:22,483 --> 00:22:24,152 - Yes. - We're all looking to see 567 00:22:24,153 --> 00:22:25,523 - who we want on our teams. - Right. 568 00:22:25,624 --> 00:22:28,262 They call me the biggest, the largest. 569 00:22:28,362 --> 00:22:29,966 You're... you're funny! 570 00:22:30,066 --> 00:22:31,802 We're gonna make it happen, babe. Thank you! 571 00:22:31,803 --> 00:22:34,541 This right here? They call this the skullet. 572 00:22:34,641 --> 00:22:36,545 It's like a skin on the top, but mullet in the back. 573 00:22:36,546 --> 00:22:38,180 My head right here says "conquer your dreams." 574 00:22:38,181 --> 00:22:39,951 And the grill. 575 00:22:39,952 --> 00:22:41,153 Can't go back to the corporate world now. 576 00:22:43,058 --> 00:22:45,096 I'm a self-taught chef. 577 00:22:45,196 --> 00:22:48,334 I got most of my techniques from the CIA cookbook 578 00:22:48,335 --> 00:22:51,140 that I got at a bargain bookstore. 579 00:22:51,141 --> 00:22:52,710 Growing up, I started selling 580 00:22:52,711 --> 00:22:54,581 these tacos I'm famous for now for one dollar 581 00:22:54,582 --> 00:22:57,587 at my dad's mechanic shop. 582 00:22:57,588 --> 00:22:59,991 Now I've got a restaurant voted Best Tacos in Houston 583 00:22:59,992 --> 00:23:01,929 People's choice, five years in a row. 584 00:23:02,029 --> 00:23:04,433 I'm H-town 'til I drown. 585 00:23:04,434 --> 00:23:07,873 I'm a Houstonian through and through. 586 00:23:07,874 --> 00:23:10,746 Guys, just under 15 minutes, okay? 587 00:23:10,747 --> 00:23:12,449 He's put those meatballs in the fryer. 588 00:23:12,450 --> 00:23:13,919 - It could go tough. - Looking good! 589 00:23:15,624 --> 00:23:17,493 Cole, what is your dish? 590 00:23:17,594 --> 00:23:20,465 Pan-seared salmon with this bright salad. 591 00:23:20,466 --> 00:23:21,868 Growing up in California, we always eat fish... 592 00:23:21,869 --> 00:23:23,038 - Yes. - ...'cause it's right there. 593 00:23:23,138 --> 00:23:24,741 I love being at the beach. 594 00:23:24,742 --> 00:23:25,910 Oh, lovely... lovely sear on that. 595 00:23:27,747 --> 00:23:29,752 - Kevin! - What's up, chef? 596 00:23:29,852 --> 00:23:31,755 Are you here to prove you belong in this competition? 597 00:23:31,856 --> 00:23:32,990 I'm here to prove I belong in this... 598 00:23:32,991 --> 00:23:34,326 - How will you do that? - So growing up, 599 00:23:34,327 --> 00:23:36,131 when we finally got money, 600 00:23:36,231 --> 00:23:38,068 my grandmother started cooking us a lot of steak. 601 00:23:38,168 --> 00:23:39,237 - Steak and potatoes. - Love that. 602 00:23:41,341 --> 00:23:43,145 I'm a restaurant and food truck owner. 603 00:23:43,245 --> 00:23:46,283 I've cooked for Regina King, Tom Brady, Julia Roberts. 604 00:23:46,284 --> 00:23:49,624 I cooked for Marlon and the Wayans family so many times 605 00:23:49,625 --> 00:23:51,528 that I cultivated a relationship with them. 606 00:23:51,529 --> 00:23:54,066 Marlon saw a light in me. 607 00:23:54,067 --> 00:23:56,471 And about six months later, he sent me a check. 608 00:23:56,606 --> 00:23:59,243 He invested in my food truck. 609 00:23:59,343 --> 00:24:02,482 Launched my food truck September 1, 2024. 610 00:24:02,483 --> 00:24:04,821 September 7, 2024, my food truck was stolen. 611 00:24:07,627 --> 00:24:11,100 I'm still trying to recover from it. 612 00:24:11,200 --> 00:24:13,506 I think that me being here, 613 00:24:13,606 --> 00:24:16,244 it's just like me trying to reignite that passion. 614 00:24:16,344 --> 00:24:18,648 But I'm unstoppable. 615 00:24:18,649 --> 00:24:21,387 I'm unstop-- Okay, I'm freakin' unstoppable. 616 00:24:23,627 --> 00:24:25,930 Eight minutes down. 617 00:24:25,931 --> 00:24:27,834 Kevin's running behind. The steak's got to go on. 618 00:24:27,934 --> 00:24:30,271 You got a lot of eyeballs on you. Everybody's scoutin'. 619 00:24:30,272 --> 00:24:31,643 Gabrielle. 620 00:24:31,743 --> 00:24:33,946 - Yes, chef? - Haddock. 621 00:24:34,047 --> 00:24:35,683 We get a lot of fresh fish. My husband's a spear fisherman. 622 00:24:35,684 --> 00:24:38,288 But my background is Italian. 623 00:24:38,388 --> 00:24:39,558 So I'm rolling out hand-cut pasta. 624 00:24:42,029 --> 00:24:44,432 Growing up as the youngest of eight siblings 625 00:24:44,433 --> 00:24:46,971 in a big Italian family 626 00:24:46,972 --> 00:24:48,909 was absolute chaos at all times. 627 00:24:51,314 --> 00:24:52,584 My parents are restaurateurs 628 00:24:52,684 --> 00:24:55,689 and have owned and operated 629 00:24:55,690 --> 00:24:58,963 a restaurant that has been open for over 40 years. 630 00:24:59,063 --> 00:25:01,869 I have worked in some of the best restaurants in America. 631 00:25:01,969 --> 00:25:06,077 But my dad was not excited for my career path. 632 00:25:06,177 --> 00:25:08,583 He was like, I don't want that for you at all. 633 00:25:08,683 --> 00:25:13,424 I honestly want you to do anything but that. 634 00:25:13,425 --> 00:25:16,998 It's been five years since he's passed. 635 00:25:16,999 --> 00:25:19,336 And now I have two beautiful children. 636 00:25:19,337 --> 00:25:20,339 - You! - I'll hold this. 637 00:25:20,439 --> 00:25:22,342 Yay. 638 00:25:22,343 --> 00:25:24,279 There's definitely this side of me 639 00:25:24,280 --> 00:25:26,752 that really wanted to prove - to my dad, to my parents - 640 00:25:26,753 --> 00:25:28,488 that I can do this 641 00:25:28,489 --> 00:25:31,093 and I AM a professional chef. 642 00:25:31,094 --> 00:25:33,464 And I DO deserve this. 643 00:25:33,465 --> 00:25:35,235 I want to make him proud. 644 00:25:35,236 --> 00:25:36,471 - Go for it, girl. - Got it. 645 00:25:36,572 --> 00:25:38,576 Darian, what you got? 646 00:25:38,676 --> 00:25:40,312 - I'ma do a curry bean. - Smart. 647 00:25:40,412 --> 00:25:42,450 Curry is in my bones. 648 00:25:42,551 --> 00:25:44,254 If I break this right now ... 649 00:25:44,354 --> 00:25:46,858 you see curry running out and it's gonna be delicious. 650 00:25:46,859 --> 00:25:48,762 A Buffalo, New York guy by way of Jamaica. 651 00:25:48,763 --> 00:25:50,364 You got to bring in that flavor, right? 652 00:25:50,365 --> 00:25:51,902 Yeah, you have to! 653 00:25:51,903 --> 00:25:54,775 To stay warm inside because it's cold there. 654 00:25:54,875 --> 00:25:56,177 Chef, can we get a time check, please? 655 00:25:56,178 --> 00:25:57,948 We're already halfway down. 656 00:26:00,052 --> 00:26:02,055 Woo! 657 00:26:02,056 --> 00:26:03,926 Okay Hunter, three-squeeze bottles. 658 00:26:04,026 --> 00:26:05,896 Yes, chef. Right now I'm doing 659 00:26:05,897 --> 00:26:07,099 my adobo sauce, pan-seared chicken. 660 00:26:09,971 --> 00:26:11,775 It's almost like the stress brings out the pidgin 661 00:26:11,875 --> 00:26:14,515 - in your voice. - This is intense. 662 00:26:14,615 --> 00:26:18,454 Rome against the 300 and... 663 00:26:18,556 --> 00:26:21,059 ...just fighting each other. But I know I'm going to the top 664 00:26:21,060 --> 00:26:22,529 and into the draft with Team Gordon. 665 00:26:22,530 --> 00:26:24,801 Team Gordon, let's go! 666 00:26:24,901 --> 00:26:26,639 Really nice aromatics coming off your station, Hunter. 667 00:26:26,739 --> 00:26:27,974 Thank you, chef. 668 00:26:29,377 --> 00:26:31,649 Eight minutes! 669 00:26:31,749 --> 00:26:33,118 Eight minutes to put you into this competition or not. 670 00:26:33,218 --> 00:26:34,554 Yes, chef! 671 00:26:36,257 --> 00:26:37,960 Oh, my God. 672 00:26:37,961 --> 00:26:40,498 I let the steak sit there for so long 673 00:26:40,499 --> 00:26:44,072 and I focused on freakin' Brussels sprouts and potatoes! 674 00:26:44,073 --> 00:26:46,411 Get your steak on, Kevin! Gotta get the steak on... 675 00:26:46,512 --> 00:26:47,914 It's not hot enough. 676 00:26:48,015 --> 00:26:49,518 Not hot enough. It's not getting hot. 677 00:26:49,618 --> 00:26:51,687 Time's running out right now. 678 00:26:51,688 --> 00:26:53,525 You're gonna need at least two minutes. 679 00:26:53,526 --> 00:26:54,661 - Correct. - He's in trouble. 680 00:27:00,840 --> 00:27:02,943 You have three minutes 681 00:27:02,944 --> 00:27:04,847 to fight your way into the draft. 682 00:27:04,848 --> 00:27:06,852 I'm not feeling great. The steak... 683 00:27:06,952 --> 00:27:08,823 I didn't cook it as soon as I should have. 684 00:27:08,923 --> 00:27:10,827 It needed at least five to seven minutes to rest. 685 00:27:10,927 --> 00:27:12,429 Look at the cook on that steak. 686 00:27:12,531 --> 00:27:14,265 He didn't have time to let it rest. 687 00:27:14,266 --> 00:27:15,703 Also, he sliced it when it was a little bit too hot, 688 00:27:15,803 --> 00:27:17,306 - so the juice is gone. - Yeah. 689 00:27:17,406 --> 00:27:19,677 What's our time, chef? 690 00:27:19,678 --> 00:27:22,551 Two minutes, guys. You guys can start plating! 691 00:27:22,651 --> 00:27:24,854 This is where you earn your spot. 692 00:27:24,855 --> 00:27:26,858 My team, Gordon's team, Richard's team. 693 00:27:26,859 --> 00:27:29,564 Yes, chef! 694 00:27:29,565 --> 00:27:31,133 Delicate, delicate... 695 00:27:31,234 --> 00:27:32,435 It's gonna come off when it wants to. 696 00:27:32,436 --> 00:27:35,241 - Oh, no! Gabrielle! - Damn. 697 00:27:35,242 --> 00:27:37,145 - No! - The skin's gone on the haddock. 698 00:27:37,146 --> 00:27:39,618 Don't force it. Pivot, make it make sense. 699 00:27:39,718 --> 00:27:41,589 Thirty seconds! 700 00:27:41,689 --> 00:27:43,758 Everyone's scouting you out right now. 701 00:27:43,759 --> 00:27:46,030 Push, push, push, push! 702 00:27:46,031 --> 00:27:50,271 Five, four, three, two, one... 703 00:27:50,272 --> 00:27:52,475 Hands up, hands up! Congrats, guys. 704 00:27:52,476 --> 00:27:54,180 Congrats. 705 00:27:59,858 --> 00:28:01,762 Good job. Well done, all of you. 706 00:28:01,862 --> 00:28:03,599 Looking at these dishes, they're bursting 707 00:28:03,600 --> 00:28:05,636 with memories, and now we have to see 708 00:28:05,736 --> 00:28:07,773 if they're bursting with flavor, most importantly. 709 00:28:07,774 --> 00:28:11,047 So first up we have Cole's Seared Salmon 710 00:28:11,147 --> 00:28:13,886 with a pickled onion and tomato salad. 711 00:28:13,887 --> 00:28:15,890 The salmon's cooked beautifully. 712 00:28:15,991 --> 00:28:17,793 Feels like you had 30 minutes to cook, it's that intense. 713 00:28:17,794 --> 00:28:19,297 - Great job. - Thank you, chef. 714 00:28:19,397 --> 00:28:22,035 Next up, we have Kevin's Steak and Potatoes. 715 00:28:22,135 --> 00:28:24,742 This is a seared top sirloin 716 00:28:24,842 --> 00:28:27,312 with Brussels sprouts in a red wine sauce. 717 00:28:29,785 --> 00:28:32,489 Great sear on the steak, but sliced way too hot, 718 00:28:32,590 --> 00:28:33,925 so you've lost the goodness. 719 00:28:33,926 --> 00:28:36,063 But the sauce - 720 00:28:36,064 --> 00:28:37,933 there's a little bit of a raw wine flavor happening. 721 00:28:37,934 --> 00:28:40,305 One hundred percent, yes. 722 00:28:40,405 --> 00:28:43,445 Next up, we have Curried Cubed Steak. 723 00:28:43,546 --> 00:28:46,918 This is served over a parsnip and potato purée. 724 00:28:46,919 --> 00:28:49,691 This is cooked by a Darian. 725 00:28:49,692 --> 00:28:51,796 Surprisingly, a lot of flavor in the curry, 726 00:28:51,896 --> 00:28:53,932 knowing that it's only probably powder and cream. 727 00:28:53,933 --> 00:28:56,605 The vegetable garnish is sort of superfluous. 728 00:28:56,706 --> 00:28:59,076 - Thank you, chef... thank you. - Thank you, Darian. 729 00:28:59,077 --> 00:29:02,517 Next up, this is Gabrielle's Haddock Over Hand-Cooked Pasta. 730 00:29:06,290 --> 00:29:08,328 Making pasta - just like making their tortilla - that's great. 731 00:29:08,428 --> 00:29:09,964 There's some crunchy vegetables in the sauce 732 00:29:09,965 --> 00:29:11,702 which doesn't work for me. 733 00:29:11,803 --> 00:29:13,606 Haddock's cooked really well. 734 00:29:13,706 --> 00:29:15,710 I got nervous when it stuck to the pan, but you pivoted. 735 00:29:15,810 --> 00:29:17,713 - And the pasta's delicious. - Thank you, chef. 736 00:29:17,714 --> 00:29:19,718 Nice depth of flavor. Great job. 737 00:29:22,456 --> 00:29:26,263 Next up, we have a Lamb Mac and Cheese. 738 00:29:26,264 --> 00:29:29,970 - This is from Machete. - Yeah... 739 00:29:29,971 --> 00:29:32,843 This kinda reminds me of my mom's food. 740 00:29:32,844 --> 00:29:35,517 Overcooked meatballs. 741 00:29:35,617 --> 00:29:37,854 I was a bit pissed off he put those meatballs in the fryer. 742 00:29:37,954 --> 00:29:39,324 You know how to cook a meatball. 743 00:29:39,424 --> 00:29:40,859 Don't... 744 00:29:40,860 --> 00:29:43,131 start taking shortcuts. 745 00:29:46,103 --> 00:29:49,109 Next up, we have Connor's. This is Seared Pork 746 00:29:49,209 --> 00:29:51,447 served with a crispy pecora and an herb salad. 747 00:29:53,118 --> 00:29:54,888 Pork's cooked beautifully. 748 00:29:54,989 --> 00:29:56,892 Glistening, it's beautifully seasoned. 749 00:29:56,992 --> 00:29:59,898 - Pecora - delicious. - The dish has a lot of sauce. 750 00:29:59,998 --> 00:30:02,168 But tons of depth of flavor achieved in the sauce. 751 00:30:02,169 --> 00:30:04,272 - Really great. - Thank you, chef. 752 00:30:04,273 --> 00:30:08,616 Lastly, we have Hunter's Adobo Chicken over noodles. 753 00:30:12,255 --> 00:30:14,994 Chicken's cooked beautifully, but it needs more sauce 754 00:30:14,995 --> 00:30:18,033 and more acid in there. It's such a shame. 755 00:30:18,034 --> 00:30:20,171 Yeah, the noodles are a little cloying, 756 00:30:20,271 --> 00:30:22,142 - but the chicken's cooked well. - Thank you, chef. 757 00:30:22,242 --> 00:30:24,346 Okay, we clearly have a very difficult decision here. 758 00:30:26,484 --> 00:30:27,787 Give us a minute. Thank you. 759 00:30:27,788 --> 00:30:31,026 - Thank you. - Wild. 760 00:30:31,027 --> 00:30:33,164 The ladies really brought it today, I gotta say, gents. 761 00:30:33,265 --> 00:30:35,334 You're just focusing on building your team? Or focusing on-- 762 00:30:35,335 --> 00:30:36,606 I'm always trying to pick the winners. 763 00:30:36,706 --> 00:30:38,575 You want an all-female team... 764 00:30:38,576 --> 00:30:40,479 I wouldn't be mad at an all-female team. We love that! 765 00:30:42,985 --> 00:30:44,487 The pork chop - beautifully cooked. 766 00:30:44,588 --> 00:30:46,324 Pork chop was great. 767 00:30:46,424 --> 00:30:47,660 The one I would turn away is that sirloin. 768 00:30:47,661 --> 00:30:49,296 Definitely. 769 00:30:49,297 --> 00:30:50,933 You should be proud. 770 00:30:50,934 --> 00:30:53,337 - The chicken thigh dish. - Mm-hm. 771 00:30:53,438 --> 00:30:55,407 Chicken was great, but nothing else was great about that dish. 772 00:30:55,408 --> 00:30:57,179 - Are we good? - Okay. 773 00:31:00,218 --> 00:31:04,225 I gotta say, these decisions, they're never easy for us. 774 00:31:04,226 --> 00:31:07,934 But as you know, this is your chance to earn your way... 775 00:31:08,034 --> 00:31:09,069 onto one of our teams. 776 00:31:09,169 --> 00:31:10,773 The first three people 777 00:31:10,874 --> 00:31:13,545 that are moving up to the top are... 778 00:31:15,916 --> 00:31:17,252 ...Cole. 779 00:31:17,352 --> 00:31:18,522 Gabrielle. 780 00:31:20,225 --> 00:31:21,828 And Connor. 781 00:31:21,829 --> 00:31:23,497 Thank you. 782 00:31:23,498 --> 00:31:25,569 Please head to the elevator. 783 00:31:27,507 --> 00:31:29,343 The next two people 784 00:31:29,443 --> 00:31:31,013 that have earned their spot on the next level... 785 00:31:32,416 --> 00:31:33,951 ...Darian. 786 00:31:33,952 --> 00:31:35,187 And Machete! 787 00:31:35,188 --> 00:31:37,225 WOO! 788 00:31:37,325 --> 00:31:38,829 Thank God! I'm still sweatin'. 789 00:31:38,930 --> 00:31:41,267 Kevin and Hunter, 790 00:31:41,367 --> 00:31:43,539 you both had a little bit of a tough time in this kitchen. 791 00:31:43,640 --> 00:31:47,380 Unfortunately, there's only one spot left in the elevator. 792 00:31:47,480 --> 00:31:49,382 I'm definitely nervous and if I make it through, 793 00:31:49,383 --> 00:31:51,488 it's by the skin of my teeth. But I'm here to prove 794 00:31:51,589 --> 00:31:53,124 to Chef Arrington that I deserve to be on her team. 795 00:31:55,094 --> 00:31:56,599 That person moving to the top is... 796 00:32:03,411 --> 00:32:06,016 Unfortunately, there's only one spot left in the elevator, 797 00:32:06,017 --> 00:32:07,886 and that person moving to the top is... 798 00:32:11,962 --> 00:32:13,331 ...Hunter. 799 00:32:15,035 --> 00:32:16,872 You did great, you did great. 800 00:32:16,972 --> 00:32:18,875 Keep up the good work. Thank you, chefs. 801 00:32:18,876 --> 00:32:19,845 Thank you. 802 00:32:19,945 --> 00:32:21,548 Kevin... 803 00:32:21,549 --> 00:32:23,985 ...I can see how good of a chef you are. 804 00:32:23,986 --> 00:32:25,989 This cook just got away from you a little bit. 805 00:32:25,990 --> 00:32:27,560 I'll forever be disappointed, 806 00:32:27,561 --> 00:32:28,896 but I'll forever be proud of myself. 807 00:32:28,997 --> 00:32:30,600 I know this isn't the only opportunity 808 00:32:30,700 --> 00:32:31,901 that I'll have like this. 809 00:32:31,902 --> 00:32:34,306 Good luck, Kevin. 810 00:32:34,307 --> 00:32:36,778 There is going to be another call, and I will be ready. 811 00:32:39,050 --> 00:32:40,652 One more cook, right? 812 00:32:40,653 --> 00:32:42,422 One more cook. Push! 813 00:32:42,423 --> 00:32:45,329 Welcome to the best kitchen in America. 814 00:32:45,429 --> 00:32:48,467 Ooh, this is nice... 815 00:32:48,468 --> 00:32:50,907 This is the crème de la crme of kitchens. 816 00:32:51,007 --> 00:32:53,143 I'm in heaven. 817 00:32:53,144 --> 00:32:56,283 So for your final challenge - 25 minutes. 818 00:32:56,383 --> 00:32:58,320 I want you to create a dish 819 00:32:58,321 --> 00:33:01,560 that you'd be proud to put on your own menu. 820 00:33:01,561 --> 00:33:04,032 - I want it that good. - Yes, chef. 821 00:33:04,132 --> 00:33:08,074 The man, the myth, the legend, Gordon Ramsay. 822 00:33:08,075 --> 00:33:09,643 I'm so excited they brought him back. 823 00:33:13,051 --> 00:33:15,455 Platform is moving, guys. 824 00:33:15,557 --> 00:33:18,093 - I'll parkour over that . - Parkour, parkour! 825 00:33:18,094 --> 00:33:19,964 I'm looking for speed. Who's there first? 826 00:33:20,064 --> 00:33:21,399 Go! 827 00:33:21,400 --> 00:33:22,704 Let's go! 828 00:33:25,042 --> 00:33:27,445 Okay, Darian. With a little box out. 829 00:33:27,446 --> 00:33:28,949 I'm done being a nice guy lettin' people go in front, 830 00:33:29,050 --> 00:33:30,085 like, oops! Nope. 831 00:33:30,185 --> 00:33:31,687 I could do this venison. 832 00:33:31,688 --> 00:33:33,224 Oh, this is beautiful. 833 00:33:33,225 --> 00:33:35,195 Some New York strip. 834 00:33:35,295 --> 00:33:37,967 Three hands on the plate at the same time... 835 00:33:37,968 --> 00:33:40,370 I said not today. 836 00:33:40,371 --> 00:33:42,242 Y'all can have it with your grubby little fingers, okay? 837 00:33:42,342 --> 00:33:44,346 - Halibut! - I'm taking that. 838 00:33:44,447 --> 00:33:46,483 Come on, guys. There's a chicken breast up for grabs. 839 00:33:46,585 --> 00:33:48,254 Hup, grab it. I'm from the South, man. 840 00:33:48,255 --> 00:33:49,824 I'm so confident with chicken. 841 00:33:49,924 --> 00:33:52,229 Three, two, one... 842 00:33:52,329 --> 00:33:55,401 Grab, grab, grab, grab! 843 00:33:55,402 --> 00:33:57,371 - Woo! - Well done. 844 00:33:57,372 --> 00:33:59,945 Right, your last chance to get into that draft. 845 00:34:00,045 --> 00:34:02,716 Your 25 minutes start now. Let's go! 846 00:34:02,717 --> 00:34:04,385 Let's go, let's go, let's go. 847 00:34:04,386 --> 00:34:08,528 How exciting. Pro Chefs in the top level. 848 00:34:08,529 --> 00:34:10,264 - Big man, what'd you grab? - Grabbed an airline chicken. 849 00:34:10,265 --> 00:34:12,102 Gonna honey roast these carrots. 850 00:34:12,103 --> 00:34:14,540 - Good. - Then a purée with this bad boy. 851 00:34:14,541 --> 00:34:16,644 You could do a carrot topped chimichurri. 852 00:34:16,745 --> 00:34:20,017 - Cheers, thank you for that. - Let's go, big man. Let's go. 853 00:34:20,018 --> 00:34:21,287 Comin' through. Right behind, behind! 854 00:34:21,387 --> 00:34:22,523 - Hunter? - Yes, chef? 855 00:34:22,524 --> 00:34:24,694 You got the hand-dived scallops. 856 00:34:24,795 --> 00:34:27,165 Out of all the proteins tonight you've got the least stress. 857 00:34:27,166 --> 00:34:29,036 - Yes, chef. - They'll take two minutes right? 858 00:34:29,136 --> 00:34:31,508 This guy moves, man. Hunter's got some wheels. 859 00:34:31,608 --> 00:34:34,246 - Tell me about the dish. - I'm gonna do a sea bean purée. 860 00:34:34,247 --> 00:34:36,016 - Right. - Then a quick beurre blanc. 861 00:34:36,017 --> 00:34:38,955 You got the purée, as well. So, uh... 862 00:34:38,956 --> 00:34:41,527 A purée done beautifully is way more important than a sauce. 863 00:34:41,528 --> 00:34:43,430 Don't waste time with that, okay? 864 00:34:43,431 --> 00:34:46,270 Ramsay said do one purée or one beurre blanc, 865 00:34:46,271 --> 00:34:49,643 but I was taught you could have both. 866 00:34:49,644 --> 00:34:51,581 ! Just go for it. 867 00:34:51,681 --> 00:34:53,150 Five minutes gone, 20 minutes to go. 868 00:34:53,251 --> 00:34:55,622 Already? Oh, lord! 869 00:34:57,059 --> 00:34:58,728 Right, what'd you grab? 870 00:34:58,729 --> 00:35:00,330 Hi, chef. I grabbed the jumbo shrimp. 871 00:35:00,331 --> 00:35:02,201 Jumbo shrimp. Gabrielle, tell me about the dish. 872 00:35:02,202 --> 00:35:04,841 It's gonna be a nice infused oil with our... 873 00:35:06,912 --> 00:35:08,313 - Jumbo shrimp? - ...with our prawns. 874 00:35:08,314 --> 00:35:11,319 I have no idea 875 00:35:11,320 --> 00:35:13,859 what I'm doing right now. Can you tell? 876 00:35:13,959 --> 00:35:16,565 You know I haven't fully figured out my direction yet. 877 00:35:16,665 --> 00:35:18,802 Don't leave it too long, right? Only five will make it 878 00:35:18,902 --> 00:35:20,037 - into the draft. - Yes, chef. 879 00:35:20,038 --> 00:35:21,808 I deserve it! 880 00:35:21,908 --> 00:35:22,944 Ooh, ooh! 881 00:35:25,348 --> 00:35:27,319 I think Darian, he's gotta step up in this round. 882 00:35:27,419 --> 00:35:30,057 I feel like he tends to lean on spices, 883 00:35:30,058 --> 00:35:31,293 having that Jamaican influence. 884 00:35:33,766 --> 00:35:35,102 - What'd you grab? - So I grabbed some venison. 885 00:35:35,202 --> 00:35:37,473 - Right. - Some rosemary. 886 00:35:37,574 --> 00:35:39,610 That is sage, right? You got sage, rosemary and thyme. 887 00:35:39,611 --> 00:35:41,547 You got more herbs there than Snoop Dogg. 888 00:35:43,586 --> 00:35:45,454 Alright, so who do you have your eye on? 889 00:35:45,455 --> 00:35:47,659 Connor has this sort of light, bright, California flair 890 00:35:47,660 --> 00:35:50,198 to his cooking. 891 00:35:50,298 --> 00:35:51,634 Right, young man, what'd you grab? 892 00:35:51,635 --> 00:35:54,506 I got a beautiful steak with a butternut hash. 893 00:35:54,507 --> 00:35:56,644 So that's your first pick? 894 00:35:56,645 --> 00:35:58,481 All I care about is finding the best chef out there, okay? 895 00:35:58,583 --> 00:36:00,518 - Whether it's on your team or... - Same. 896 00:36:00,519 --> 00:36:02,523 - You know what I mean? - But... 897 00:36:02,524 --> 00:36:04,360 I'd really like that person to be on Team Blais. 898 00:36:04,460 --> 00:36:07,398 I know how it feels not winning a couple years in a row. 899 00:36:07,499 --> 00:36:09,538 - I mean, you've practiced a lot. - That's right, that's right! 900 00:36:11,742 --> 00:36:13,511 Gabrielle, what'll you do with the beetroot? 901 00:36:13,512 --> 00:36:15,380 I'm gonna sear off these small pieces here and... 902 00:36:15,381 --> 00:36:17,385 - It's already cooked. - I know. 903 00:36:17,386 --> 00:36:19,523 - But what's the dish? - We're just gonna do prawns, 904 00:36:19,524 --> 00:36:21,627 - some beets with pistachio. - Right. 905 00:36:21,628 --> 00:36:23,798 - Asparagus with the prosciutto. - Gotcha. 906 00:36:23,799 --> 00:36:25,768 - What's our time, chef? - We're halfway. 907 00:36:25,769 --> 00:36:28,107 Twelve and a half minutes gone, 12-1/2 minutes to go. 908 00:36:28,208 --> 00:36:30,144 What did you get? 909 00:36:30,145 --> 00:36:32,517 I got a halibut. I got some celeriac. 910 00:36:32,617 --> 00:36:34,418 - Have you cooked halibut before? - I have not. 911 00:36:34,419 --> 00:36:36,557 Gotcha. Gotcha, gotcha, gotcha. 912 00:36:36,558 --> 00:36:38,428 I feel like it was a huge gamble 913 00:36:38,529 --> 00:36:40,265 to grab something that I never cooked. 914 00:36:40,365 --> 00:36:42,435 But also, I feel like that's what this competition 915 00:36:42,436 --> 00:36:45,676 is all about, is seeing how good you can be. 916 00:36:45,776 --> 00:36:47,411 It doesn't need to go on for another few minutes. 917 00:36:47,412 --> 00:36:48,881 - Heard. - Look how focused she is. 918 00:36:48,882 --> 00:36:50,786 Yeah, she's locked in. 919 00:36:50,886 --> 00:36:52,522 She's got the discipline. She was in the Navy. 920 00:36:52,523 --> 00:36:53,758 - Is that it? Okay. - Yes, absolutely. 921 00:36:53,759 --> 00:36:55,262 That makes sense... 922 00:36:55,362 --> 00:36:57,666 Get your together, Cole. 923 00:36:57,667 --> 00:37:00,705 I would describe myself as... 924 00:37:00,706 --> 00:37:03,812 the life of the party. 925 00:37:03,913 --> 00:37:07,753 I grew up in a very, very strict blackety-black house, okay. 926 00:37:07,853 --> 00:37:09,824 If you know, you know. 927 00:37:09,825 --> 00:37:13,565 I had zero idea that I would end up being a chef. 928 00:37:13,666 --> 00:37:15,469 I decided I was gonna go to the military, 929 00:37:15,570 --> 00:37:20,411 which kick-started my journey into being a chef. 930 00:37:20,412 --> 00:37:23,283 I mean, I've faced a lot of adversity in my life, 931 00:37:23,284 --> 00:37:26,423 especially being a black, queer woman. 932 00:37:26,525 --> 00:37:28,562 People looking at me like, okay, where's the executive chef? 933 00:37:28,662 --> 00:37:30,933 And I'm like, I'm right here. 934 00:37:33,071 --> 00:37:34,974 Get that nice and hot. Season again on the side. 935 00:37:35,074 --> 00:37:37,045 We'll flip it over. Still have plenty of time, yes? 936 00:37:37,145 --> 00:37:39,350 Heard, chef. 937 00:37:39,450 --> 00:37:42,221 Five minutes to go. Proteins on, yes? 938 00:37:42,222 --> 00:37:44,325 - I'll just pop them in, chef. - Okay, good. 939 00:37:44,326 --> 00:37:46,897 - And the sauce needs work, okay? - Damn it. 940 00:37:46,898 --> 00:37:49,369 It's supposed to be a purée, but it turned out to be a sauce now. 941 00:37:49,370 --> 00:37:50,938 - Come on, baby! - It's weird. 942 00:37:50,939 --> 00:37:53,579 It's lookin' weird! 943 00:37:53,679 --> 00:37:55,080 Two minutes, guys. Let's go! 944 00:37:55,081 --> 00:37:57,451 Start to plate. 945 00:37:57,452 --> 00:37:59,088 We are professional for a reason. 946 00:37:59,089 --> 00:38:01,226 Think about the presentation now. 947 00:38:01,227 --> 00:38:03,733 Hunter, we gotta go! 948 00:38:03,833 --> 00:38:05,902 That's lovely. Still got plenty time, yes? 949 00:38:06,003 --> 00:38:09,776 Thirty-five seconds to earn your spot in one of our teams. 950 00:38:09,777 --> 00:38:12,381 Guys, let's go! 951 00:38:12,382 --> 00:38:17,357 Five, four, three, two, one... 952 00:38:17,358 --> 00:38:19,128 And hands in the air. 953 00:38:19,129 --> 00:38:21,365 Well done. 954 00:38:26,611 --> 00:38:28,113 - Richard, Nyesha, welcome back. - Thank you. 955 00:38:28,114 --> 00:38:30,785 Let's start with Gabrielle's Shrimp. 956 00:38:30,786 --> 00:38:32,488 They've been crusted with pistachio 957 00:38:32,590 --> 00:38:33,725 and then you've got fondant of beets. 958 00:38:35,529 --> 00:38:36,663 The flavors are a little scattered 959 00:38:36,664 --> 00:38:38,768 but the presentation's nice. 960 00:38:38,769 --> 00:38:40,806 When you've got those shrimp beautifully crusted 961 00:38:40,807 --> 00:38:42,977 to sit them in a sauce is such a shame. 962 00:38:45,615 --> 00:38:48,521 Next up, this is Machete's Pan Roasted Chicken Breast 963 00:38:48,522 --> 00:38:51,561 with a Gruyere potato purée and roasted baby carrots. 964 00:38:53,999 --> 00:38:55,703 This is really refined. 965 00:38:55,803 --> 00:38:57,772 It's a long way from overcooked meatballs. 966 00:38:57,773 --> 00:38:59,409 For me, the purée is what sets it off. 967 00:38:59,410 --> 00:39:00,545 You've got them beautifully creamed. 968 00:39:00,546 --> 00:39:01,781 Thank you very much. 969 00:39:01,782 --> 00:39:04,553 This is Connor's New York Strip, 970 00:39:04,554 --> 00:39:07,692 sautéed butternut squash and blackberry jam. 971 00:39:07,693 --> 00:39:09,964 The plate is very vibrant. 972 00:39:10,065 --> 00:39:12,168 Sort of whimsical and fun - definitely California cuisine. 973 00:39:12,169 --> 00:39:13,271 Thank you, chef. 974 00:39:13,371 --> 00:39:14,974 Okay, next up. 975 00:39:14,975 --> 00:39:17,579 This is Darian's Seared Loin of Venison 976 00:39:17,580 --> 00:39:19,282 on a buttery polenta 977 00:39:19,283 --> 00:39:21,153 and a red wine, caramelized plum sauce. 978 00:39:23,559 --> 00:39:26,330 All the flavors work. It looks fine dining. 979 00:39:26,430 --> 00:39:27,899 Really, really appropriate. Well done. 980 00:39:27,900 --> 00:39:29,737 Thank you, chef. 981 00:39:29,738 --> 00:39:33,443 Next up, this is Cole's Pan Roasted Halibut 982 00:39:33,444 --> 00:39:34,880 with a celery roasted purée. 983 00:39:37,587 --> 00:39:39,990 Beautiful halibut, cooked very nicely. 984 00:39:39,991 --> 00:39:41,828 Having not cooked this fish and grabbing 985 00:39:41,928 --> 00:39:43,598 something you've never touched before, 986 00:39:43,599 --> 00:39:45,701 that says a lot about you and your character. 987 00:39:45,702 --> 00:39:47,172 This is a competition and those kind 988 00:39:47,272 --> 00:39:48,440 of moments for me are important. 989 00:39:48,441 --> 00:39:50,344 Thank you, chef. 990 00:39:50,345 --> 00:39:51,947 This is Hunter's Pan Roasted Scallops 991 00:39:51,948 --> 00:39:53,885 with a sea bean purée 992 00:39:53,985 --> 00:39:55,889 and then there's a beurre blanc sauce in there as well. 993 00:39:59,363 --> 00:40:00,899 I know there's a purée and a sauce there 994 00:40:00,900 --> 00:40:02,869 but it reads almost like a soup. 995 00:40:02,870 --> 00:40:04,471 If you do a purée it doesn't need a sauce. 996 00:40:04,472 --> 00:40:05,608 If you do a sauce it doesn't need a purée. 997 00:40:05,609 --> 00:40:06,977 But the cook on the scallop, 998 00:40:06,978 --> 00:40:08,782 for me, this one here was delicious. 999 00:40:10,485 --> 00:40:11,454 Give us a moment right now, please. 1000 00:40:12,590 --> 00:40:13,558 Come on in, bro. 1001 00:40:16,096 --> 00:40:16,831 What a shame with the shrimp. 1002 00:40:21,373 --> 00:40:23,912 For me, the bottom two are definitely 1003 00:40:24,012 --> 00:40:26,650 the jumbo shrimp and the scallops. 1004 00:40:26,651 --> 00:40:28,520 I mean, those are the two dishes, I think, 1005 00:40:28,521 --> 00:40:30,758 that were the least performing overall. 1006 00:40:30,759 --> 00:40:32,128 I think this was pretty clear. 1007 00:40:32,129 --> 00:40:34,198 - Yes. - Yeah. 1008 00:40:34,199 --> 00:40:37,773 Before we tell you who makes it into the draft, 1009 00:40:37,774 --> 00:40:40,110 let me remind you of what's at stake. 1010 00:40:43,852 --> 00:40:45,488 Ooh... 1011 00:40:45,589 --> 00:40:46,791 That's right. 1012 00:40:46,792 --> 00:40:50,030 Those incredible chef's jackets. 1013 00:40:50,031 --> 00:40:51,902 This is the most important platform grab. 1014 00:40:52,002 --> 00:40:53,904 You don't get one of those shirts, you're out! 1015 00:40:53,905 --> 00:40:56,143 Five of you are about to move into the draft 1016 00:40:56,243 --> 00:40:58,682 and a chance to compete, 1017 00:40:58,782 --> 00:41:01,688 not just for the quarter of a million dollar check, 1018 00:41:01,788 --> 00:41:05,094 but for that mentorship with Richard, Nyesha, and myself. 1019 00:41:05,194 --> 00:41:07,164 The first person that have earned their way into the draft, 1020 00:41:07,165 --> 00:41:09,570 congratulations goes to... 1021 00:41:09,670 --> 00:41:11,007 ...Darian. Well done. 1022 00:41:11,107 --> 00:41:12,374 Thank you, chef. 1023 00:41:12,375 --> 00:41:14,514 I'm in this! Let's get it. 1024 00:41:14,614 --> 00:41:16,517 Let's GO! 1025 00:41:16,618 --> 00:41:18,555 Joining Darian... 1026 00:41:18,656 --> 00:41:21,960 ...Cole. Well done. 1027 00:41:21,961 --> 00:41:23,396 - Thank you. - The third person, 1028 00:41:23,397 --> 00:41:24,499 congratulations goes to... 1029 00:41:26,571 --> 00:41:29,209 ...Machete. Well done. 1030 00:41:29,309 --> 00:41:31,179 Okay, the fourth person. Congratulations goes to... 1031 00:41:33,017 --> 00:41:34,586 ...Connor. 1032 00:41:34,587 --> 00:41:36,088 - Thank you, chefs. - Well done. 1033 00:41:36,089 --> 00:41:40,866 Sadly, that leaves Gabrielle and Hunter. 1034 00:41:40,966 --> 00:41:43,505 The final chef moving through to the draft. 1035 00:41:45,308 --> 00:41:46,878 Congratulations goes to... 1036 00:41:48,649 --> 00:41:50,318 ...Gabrielle. Well done. 1037 00:41:53,090 --> 00:41:55,962 Hunter, young man, continue cooking, right? 1038 00:41:55,963 --> 00:41:57,331 'Cause we're watching from afar. 1039 00:41:57,432 --> 00:41:58,569 Thank you, chefs. 1040 00:41:58,669 --> 00:42:00,470 Oh, my god, brother. 1041 00:42:00,471 --> 00:42:02,342 Easy when it's watching, 1042 00:42:02,442 --> 00:42:04,111 but hard when you're actually doing it. 1043 00:42:04,112 --> 00:42:06,316 A lot of respect for past competitors. 1044 00:42:06,416 --> 00:42:07,619 - Thank you. - All the best. 1045 00:42:07,620 --> 00:42:09,589 - Thank you. - Keep cooking. 1046 00:42:09,590 --> 00:42:11,292 Thank you, chefs. A pleasure. 1047 00:42:11,293 --> 00:42:14,466 By being on next level at 25 years old, I'm happy. 1048 00:42:14,567 --> 00:42:16,736 Hawaii kid! 1049 00:42:16,737 --> 00:42:19,341 You five have earned your way 1050 00:42:19,342 --> 00:42:20,344 into that incredible draft! 1051 00:42:23,418 --> 00:42:25,722 Congratulations. Get your chef jackets, 1052 00:42:25,723 --> 00:42:27,726 and we'll see you very soon. Well done, guys. 1053 00:42:27,727 --> 00:42:29,596 - Good luck. - Well done. Great job. 1054 00:42:29,597 --> 00:42:32,034 - Congratulations. - Woo! 1055 00:42:32,035 --> 00:42:33,871 Machete? What is that thing 1056 00:42:33,872 --> 00:42:35,374 - at the back of your head? - It's called a skullet. 1057 00:42:35,375 --> 00:42:36,743 - A skullet. - A skin mullet. 1058 00:42:36,744 --> 00:42:38,213 It looks like roadkill. 1059 00:42:43,457 --> 00:42:45,896 Next time on Next Level Chef... 1060 00:42:45,996 --> 00:42:47,533 Let's go, Social Media Chefs! 1061 00:42:47,634 --> 00:42:49,769 Hot dogs. Oh, boy! 1062 00:42:49,770 --> 00:42:52,241 What am I gonna do with this!? 1063 00:42:52,242 --> 00:42:53,376 Tim, what're we doing? 1064 00:42:53,377 --> 00:42:55,314 I can open that for you. 1065 00:42:55,414 --> 00:42:56,951 You are embarrassing yourself on national television. 1066 00:42:59,624 --> 00:43:00,826 You can make a pretty plate, but can it taste good? 1067 00:43:02,796 --> 00:43:04,800 It looks like someone's cut themselves. 1068 00:43:04,801 --> 00:43:06,770 This is not how I envisioned it. 1069 00:43:06,771 --> 00:43:08,942 - What is this? - That is kale. 1070 00:43:09,042 --> 00:43:10,410 Not the best for salads, if you can't tell. 1071 00:43:10,411 --> 00:43:11,547 Oh, my God!