1 00:00:01,336 --> 00:00:03,073 (RICHARD, VO) Previously on Next Level Chef... 2 00:00:03,139 --> 00:00:04,308 It's freakin' Codzilla! 3 00:00:04,409 --> 00:00:06,279 There are monsters on this platform. 4 00:00:06,346 --> 00:00:08,350 -(HEAVY THUD) -The dish that will keep 5 00:00:08,450 --> 00:00:11,490 their team safe was cooked by... Andy. 6 00:00:11,557 --> 00:00:13,928 (LAUGHTER AND SCREAMING) 7 00:00:13,961 --> 00:00:15,498 -Oh! -There you go, beautiful. 8 00:00:15,599 --> 00:00:18,203 -My God, he's fast. -Elise, I'm so sorry. 9 00:00:18,236 --> 00:00:19,806 I am the comeback king. 10 00:00:19,906 --> 00:00:21,510 (GORDON, VO) And tonight... 11 00:00:21,610 --> 00:00:24,583 The platform will not be stopping on your floor. 12 00:00:24,683 --> 00:00:26,453 Jesus, take the wheel! 13 00:00:26,521 --> 00:00:28,323 -The platform is here! -Grab 'em, grab 'em! 14 00:00:28,390 --> 00:00:29,458 It's coming, it's coming! 15 00:00:29,559 --> 00:00:31,395 And up! 16 00:00:31,462 --> 00:00:33,100 And down. 17 00:00:33,133 --> 00:00:34,970 (GORDON) I said it wasn't stopping. 18 00:00:35,070 --> 00:00:36,239 You guys couldn't slow it down, just a little bit? 19 00:00:36,339 --> 00:00:38,711 Go big or go home, baby. 20 00:00:38,811 --> 00:00:41,216 Ugh, I don't know what this is. 21 00:00:41,249 --> 00:00:42,820 I don't know what to do. 22 00:00:42,853 --> 00:00:45,057 I literally have nothing. 23 00:00:45,123 --> 00:00:46,425 (HI-ENERGY ROCK MUSIC) 24 00:00:59,151 --> 00:01:02,558 -(UPLIFTING MUSIC) -Here we go! 25 00:01:02,659 --> 00:01:04,162 -(CHEERING) -Welcome back, everybody. 26 00:01:04,262 --> 00:01:05,397 -(POWER GRUNT) -Woo! 27 00:01:05,497 --> 00:01:07,936 -Yes. -Loving this energy. 28 00:01:08,003 --> 00:01:10,073 -Wassup, baby? -(CHUCKLING) Baby! 29 00:01:10,140 --> 00:01:13,246 Lezz go. Lezz go. (LAUGHING) 30 00:01:13,280 --> 00:01:15,284 -Feeling good? -(VARIOUS VOICES) Yes, chef! 31 00:01:15,384 --> 00:01:17,221 Last time round, the three of us were so impressed 32 00:01:17,288 --> 00:01:18,557 the way you all broke down those fish. 33 00:01:18,657 --> 00:01:20,628 Let's build on that today, please. 34 00:01:20,728 --> 00:01:21,462 -Yes, chef. -Team Ramsay... 35 00:01:22,899 --> 00:01:24,803 ..thanks to Andy, 36 00:01:24,836 --> 00:01:27,575 we are in that top-level kitchen where we belong! 37 00:01:27,675 --> 00:01:29,311 -(WHOOPS AND CHEERS) -That's right! 38 00:01:29,411 --> 00:01:32,318 C'mon! What does it mean, that pin? 39 00:01:32,418 --> 00:01:35,324 (SIGHS) It's just a validation I'm in the right place. 40 00:01:35,424 --> 00:01:37,929 I just have to trust myself and cook good food. 41 00:01:38,029 --> 00:01:40,166 -Love that. -Yeah. 42 00:01:40,266 --> 00:01:42,171 -So proud of all four of you. -(ALL) Thank you, chef. 43 00:01:42,271 --> 00:01:45,611 Gordon's Girls are staying on top. (LAUGHS) 44 00:01:45,645 --> 00:01:46,647 Team Arrington! 45 00:01:46,747 --> 00:01:48,316 (CHEERING) 46 00:01:48,416 --> 00:01:50,454 Thanks to Mr. Emerson, 47 00:01:50,555 --> 00:01:53,026 we're in the middle kitchen today. 48 00:01:53,059 --> 00:01:54,730 -Oi! I'll take it. -It's great. 49 00:01:54,830 --> 00:01:57,167 Emerson's done more cooking than any contestant. 50 00:01:57,267 --> 00:01:59,740 -He loves elimination, right? -(LAUGHTER) 51 00:01:59,840 --> 00:02:02,512 You said, "If someone's gonna come back, it's me." 52 00:02:02,545 --> 00:02:04,181 Hell, yeah. 53 00:02:04,281 --> 00:02:05,483 Today's a fresh start. 54 00:02:05,584 --> 00:02:07,187 I wanna stay out of elimination. 55 00:02:07,221 --> 00:02:08,825 I don't wanna be back there cooking again. 56 00:02:08,925 --> 00:02:10,695 We're only going up from here. 57 00:02:10,761 --> 00:02:13,099 Okay, Team Blais, we're in the basement 58 00:02:13,199 --> 00:02:14,235 but that's not gonna hold us back. 59 00:02:14,335 --> 00:02:16,206 I love it down there. 60 00:02:16,306 --> 00:02:17,942 Good, 'cause it looks like you're spending 61 00:02:18,042 --> 00:02:19,646 -most of the season down there. -Per usual. 62 00:02:19,679 --> 00:02:21,316 (LAUGHING) Ah, come on! 63 00:02:21,349 --> 00:02:23,721 Right, let's get down to business, shall we? 64 00:02:23,755 --> 00:02:26,159 For today's challenge, you'll all have 30 minutes 65 00:02:26,226 --> 00:02:29,699 to create a Next Level protein bowl. 66 00:02:29,766 --> 00:02:33,306 You need to build a whole dish: the base, the protein, 67 00:02:33,373 --> 00:02:36,112 incredible eye-catching toppings and, of course, the sauce 68 00:02:36,212 --> 00:02:38,082 -that brings it together. -Ooh! 69 00:02:38,183 --> 00:02:40,955 From the stalls and streets of Bangkok 70 00:02:40,988 --> 00:02:42,959 to the brunch counters in Brooklyn, 71 00:02:43,060 --> 00:02:45,364 they showcase international flavors 72 00:02:45,397 --> 00:02:49,506 and creativity that define casual dining today. 73 00:02:49,606 --> 00:02:52,010 From poke bowls to bibimbaps, 74 00:02:52,043 --> 00:02:55,619 you'll find them everywhere, on every street corner. 75 00:02:55,719 --> 00:02:58,123 Even fine dining menus have them right now. 76 00:02:58,223 --> 00:03:00,762 They look simple, but every layer 77 00:03:00,862 --> 00:03:03,133 has to count and make sense. Balance is crucial. 78 00:03:03,233 --> 00:03:05,538 (ALL) Yes, chef. 79 00:03:05,638 --> 00:03:07,809 -One more thing you should know. -Uh-oh... 80 00:03:07,909 --> 00:03:11,149 Because we know food bowls are for busy people 81 00:03:11,249 --> 00:03:13,120 that are constantly on the run... 82 00:03:13,153 --> 00:03:14,956 -today... -Here we go. 83 00:03:15,023 --> 00:03:17,027 ..the platform's running. 84 00:03:17,127 --> 00:03:20,133 It will not be stopping on your floor. 85 00:03:20,166 --> 00:03:23,373 -(GASPS) -You have to grab on the go. 86 00:03:23,406 --> 00:03:25,410 -(SOMBER NOTE) -What?! 87 00:03:25,511 --> 00:03:28,416 This is so unfair. It's hard enough with 30 seconds 88 00:03:28,517 --> 00:03:30,888 let alone with it going up and down. 89 00:03:30,988 --> 00:03:33,828 -Oh, my God. -Sheesh! 90 00:03:33,928 --> 00:03:36,166 Team Ramsay, head for the elevator, I'll see you shortly. 91 00:03:36,266 --> 00:03:37,502 -Yes, chef! -(GORDON) And good luck. 92 00:03:37,568 --> 00:03:39,706 Keep up that momentum, please! 93 00:03:39,773 --> 00:03:41,342 ♪ To the top 94 00:03:43,848 --> 00:03:44,917 ♪ We stayin' in the top kitchen today ♪ 95 00:03:45,017 --> 00:03:46,586 That's right. 96 00:03:49,158 --> 00:03:50,460 -(ELEVATOR PINGS) -We got it. 97 00:03:50,561 --> 00:03:51,630 -Woo! -We got it in the bag, girl. 98 00:03:51,663 --> 00:03:53,066 Yeah! 99 00:03:53,166 --> 00:03:54,770 Hey-hey! 100 00:03:54,870 --> 00:03:57,141 ♪ Beautiful 101 00:03:57,174 --> 00:03:59,279 (COLE) Let's stay focused. We got this. 102 00:03:59,312 --> 00:04:01,282 And just make sure to grab, grab, grab 103 00:04:01,382 --> 00:04:02,618 'cause that thing is gonna be moving. 104 00:04:04,422 --> 00:04:06,961 (CHEFS) Here we go! Lezz go! 105 00:04:06,994 --> 00:04:09,165 I'm feeling very insecure about the platform not stopping. 106 00:04:09,198 --> 00:04:10,300 -Okay, okay! -Same spot. 107 00:04:10,333 --> 00:04:11,469 I really need a station 108 00:04:11,570 --> 00:04:13,073 close to the platform. 109 00:04:13,173 --> 00:04:15,077 -Whoa, no, no! -I'm right here. 110 00:04:15,177 --> 00:04:17,214 -I'm right-- -I'm here. 111 00:04:17,314 --> 00:04:18,918 I'm here. I got here, buddy. I got here, dude. 112 00:04:19,018 --> 00:04:21,355 Oh-ho! Cutthroat kitchen. 113 00:04:21,455 --> 00:04:24,328 (SPAGHETTI WESTERN-STYLE WHISTLING, WHIP CRACKS) 114 00:04:24,361 --> 00:04:27,234 Yo, I got this first. 115 00:04:27,334 --> 00:04:28,937 This is my station. I'm not moving. 116 00:04:29,037 --> 00:04:30,875 Sorry. I got here and I'm... 117 00:04:30,975 --> 00:04:34,348 I got here, buddy. Are you really doing this? 118 00:04:34,448 --> 00:04:36,185 I don't care where you were yesterday, dude. 119 00:04:36,285 --> 00:04:37,488 You don't get this station. 120 00:04:37,589 --> 00:04:39,826 Hey, why are we mixing it up? 121 00:04:39,926 --> 00:04:41,596 Like, what is going on? 122 00:04:41,696 --> 00:04:44,636 -Dude, I got here! -Woo! Tension, tension. 123 00:04:44,736 --> 00:04:48,209 -This is a Wild West standoff. -(WHIP CRACKS) 124 00:04:48,242 --> 00:04:49,813 I'm sorry, I got here at my station. 125 00:04:49,846 --> 00:04:51,751 Emerson, I got here. 126 00:04:51,784 --> 00:04:53,654 -Isn't this the station here? -I mean... 127 00:04:53,754 --> 00:04:55,658 (EMERSON) I mean, I'll... (LAUGHS) 128 00:04:55,758 --> 00:04:58,497 ..I mean, I was at the stove, so. 129 00:04:58,598 --> 00:05:00,968 That was a dweeb move! That was not a team move. 130 00:05:01,001 --> 00:05:02,204 That was a dweeb move. 131 00:05:02,238 --> 00:05:04,374 (UPBEAT MUSIC) 132 00:05:04,475 --> 00:05:06,747 Here we go, back where we all started. 133 00:05:06,780 --> 00:05:09,117 -Alright, let's go. -Grab your stations. 134 00:05:09,184 --> 00:05:10,655 -Okay, I'll go right here. -Yeah, I'll go right here then. 135 00:05:10,722 --> 00:05:12,057 Perfect. 136 00:05:12,124 --> 00:05:12,925 The boys are back. 137 00:05:12,992 --> 00:05:14,461 Woo! 138 00:05:14,529 --> 00:05:15,898 Let's go. Let's go, boys! 139 00:05:15,932 --> 00:05:18,638 How we doing? We're ready to go? Good. 140 00:05:18,738 --> 00:05:20,741 We're ready to rock? Let's line up over here 141 00:05:20,808 --> 00:05:23,012 so we can have a little pre-game chat, right? 142 00:05:23,079 --> 00:05:25,217 This challenge is in your wheelhouse, right? 143 00:05:25,283 --> 00:05:27,120 I wake up. It's a breakfast protein bowl. 144 00:05:27,220 --> 00:05:28,524 -(HI-ENERGY MUSIC) -Hit a workout. 145 00:05:28,624 --> 00:05:30,293 It's a protein bowl after that. 146 00:05:30,393 --> 00:05:31,897 After dinner and it's dessert time. 147 00:05:31,997 --> 00:05:33,901 Now it's like a yogurt bowl. 148 00:05:34,001 --> 00:05:35,805 The only caveat is I usually 149 00:05:35,905 --> 00:05:36,973 layer the protein on top of the protein. 150 00:05:37,073 --> 00:05:38,611 (MUSIC ENDS) 151 00:05:38,711 --> 00:05:40,146 (CHUCKLES) 152 00:05:40,246 --> 00:05:41,950 -Champions are built down here. -Yeah. 153 00:05:42,017 --> 00:05:44,556 -(UPBEAT MUSIC) -We ready? 154 00:05:44,656 --> 00:05:47,127 -(CHEFS) Yeah! -We ready! 155 00:05:47,160 --> 00:05:49,632 One, two, three... let's go! 156 00:05:49,699 --> 00:05:53,172 -Ah team, I love the energy. -Lezz go, baby. Lezz go. 157 00:05:53,273 --> 00:05:55,043 The only team with five members left. 158 00:05:55,143 --> 00:05:55,978 -Yes, yes. -Five slamma jamma! 159 00:05:56,045 --> 00:05:57,916 Clock it. 160 00:05:57,983 --> 00:05:59,719 -Let's go, ladies. Come on! -Hello, chef! 161 00:05:59,819 --> 00:06:01,824 How nice is this kitchen up here? 162 00:06:01,857 --> 00:06:04,596 As that platform starts moving, we'll get there early. 163 00:06:04,696 --> 00:06:06,600 It's gonna go down, but it's also gonna come back up. 164 00:06:06,700 --> 00:06:09,171 So grab the protein first. 165 00:06:09,272 --> 00:06:10,407 Let's send Richard a little present. 166 00:06:10,508 --> 00:06:11,777 -Yes! -Yes. 167 00:06:11,877 --> 00:06:13,280 (LAUGHTER) 168 00:06:13,313 --> 00:06:15,016 -(HOLLERING) Richard! -Yes? 169 00:06:15,116 --> 00:06:16,419 -(DRAMATIC MUSIC) -Oh, my God! 170 00:06:16,520 --> 00:06:18,456 (ALL GASPING) Is it a Wagyu steak? 171 00:06:18,557 --> 00:06:20,795 Is that... Oh, (BLEEP)! 172 00:06:20,895 --> 00:06:22,198 No, it was raw egg. 173 00:06:22,298 --> 00:06:23,534 -Oh, wow. -(LAUGHTER) 174 00:06:23,601 --> 00:06:25,170 (GORDON) Here we go. 175 00:06:25,270 --> 00:06:28,544 The platform is starting to move. 176 00:06:28,611 --> 00:06:30,581 -(PLATFORM BLEEPS) -Let's go! Let's go! 177 00:06:30,615 --> 00:06:32,317 Let's go, let's go, let's go. 178 00:06:32,417 --> 00:06:34,121 -Platform comes down. -(GORDON) Pork belly! 179 00:06:34,155 --> 00:06:35,490 It's moving so fast, I don't have time to choose. 180 00:06:35,591 --> 00:06:37,427 Black cod, octopus. 181 00:06:37,494 --> 00:06:38,864 It's just like, "Oh, God! Oh, God!" 182 00:06:38,965 --> 00:06:42,104 -Ladies! -I'm just like, "Ah, octopus!" 183 00:06:42,170 --> 00:06:44,341 -Okay, I guess I have tentacles. -(GORDON) Grab! 184 00:06:44,441 --> 00:06:46,178 Platform is still going, it's still going. 185 00:06:46,279 --> 00:06:48,717 -I'm reaching my arms down. -(YELPING) 186 00:06:48,817 --> 00:06:52,491 Everything is just slipping through my fingertips... 187 00:06:52,592 --> 00:06:54,629 -Man, that was fast! -..and I literally have nothing. 188 00:06:55,831 --> 00:06:57,100 (GORDON) Shoot! 189 00:06:57,200 --> 00:06:59,772 -(UPBEAT MUSIC) -(NYESHA) Go! 190 00:06:59,839 --> 00:07:01,776 Go, go, go! 191 00:07:01,876 --> 00:07:04,181 I see this pork chop. I want it. 192 00:07:04,281 --> 00:07:06,319 Connor and I go at it. He pulls it out of my hand. 193 00:07:06,385 --> 00:07:07,521 Man, I didn't grab anything 194 00:07:07,622 --> 00:07:09,225 I see a pork chop. 195 00:07:09,325 --> 00:07:10,895 I grab a pork chop. I come down. 196 00:07:10,995 --> 00:07:13,233 It's not a pork chop, it's ribs. (SIGHS) 197 00:07:13,266 --> 00:07:17,240 You do not cook ribs in 30 minutes. 198 00:07:17,340 --> 00:07:18,343 -Period. -(NYESHA) Grab a protein! 199 00:07:18,376 --> 00:07:19,846 This thing's going quick. 200 00:07:19,913 --> 00:07:21,248 I see these prawns slipping by me. 201 00:07:21,348 --> 00:07:22,852 Argh! The platform is gone. 202 00:07:22,919 --> 00:07:25,624 I don't have a protein. (BLEEP) 203 00:07:25,657 --> 00:07:28,029 (RICHARD) As soon as you see it! Let's go! Go, go, go! 204 00:07:28,062 --> 00:07:30,601 Let's go! Okay, protein, sauce, base. 205 00:07:30,668 --> 00:07:32,505 I see red prawns in the basement. 206 00:07:32,538 --> 00:07:35,645 I went, "Whoa. Hey, good looking." 207 00:07:35,745 --> 00:07:37,682 -(ROMANTIC MUSICAL REPRISE) -It was on after that. 208 00:07:37,782 --> 00:07:40,053 Like, red prawns were a gift. 209 00:07:40,153 --> 00:07:42,559 -(RICHARD) Pork belly cod, duck! -Duck, you kidding me? 210 00:07:42,659 --> 00:07:45,096 I'd kill for that, and I didn't have to. (LAUGHS) 211 00:07:45,163 --> 00:07:47,067 (RICHARD) Protein, sauce, base. 212 00:07:47,100 --> 00:07:49,506 I see this black cod, I'm like, "I'ma take that one." 213 00:07:49,539 --> 00:07:50,975 What were these folks thinking upstairs? 214 00:07:51,008 --> 00:07:53,212 There's some rice. Rice! 215 00:07:53,312 --> 00:07:55,551 -(DANIELLE) Here it comes. -Gimme that steak, gimme that... 216 00:07:55,651 --> 00:07:57,487 (GORDON) Oh my God, there's still proteins coming up. 217 00:07:57,555 --> 00:07:59,960 I can see steak on the left hand side. 218 00:08:00,060 --> 00:08:02,666 -It comes right back up. -Oh shoot. No Emerson, no! 219 00:08:02,766 --> 00:08:05,403 Grab that skirt steak. WOO! 220 00:08:05,504 --> 00:08:07,341 (NYESHA) Grab a protein! Grab ingredients! 221 00:08:07,374 --> 00:08:09,546 It's either the nasty protein or it's the salmon collar 222 00:08:09,580 --> 00:08:11,416 and I'm like, "Salmon collar it is." 223 00:08:11,517 --> 00:08:13,588 -(DANIELLE) Oh, gosh! -Whoa! Woo! 224 00:08:13,688 --> 00:08:15,457 Hey, things are falling, things are falling! 225 00:08:15,558 --> 00:08:17,460 Oh yeah, give me that kale. I need green. 226 00:08:17,561 --> 00:08:18,964 -(HOLLERING) This is mine! -Let's go, let's go. 227 00:08:19,064 --> 00:08:20,601 I'm watching the platform come up. 228 00:08:20,701 --> 00:08:23,339 There's pork belly here. Quick, pork belly. 229 00:08:23,373 --> 00:08:26,078 There's pork belly on the other side of this platform... 230 00:08:26,111 --> 00:08:29,586 (GORDON) No time! No time to... Gotta go! 231 00:08:29,686 --> 00:08:32,291 ..and the platform is gone. It's gone, that quick. 232 00:08:32,324 --> 00:08:35,097 (GORDON) Shoot! Man! 233 00:08:35,130 --> 00:08:37,701 -I said it wasn't stopping. -(SIGHS) Oh man, man. 234 00:08:37,735 --> 00:08:39,706 Right ladies, your 30 minutes start now. (CLAPS) Okay? 235 00:08:39,740 --> 00:08:41,342 Let's go. (SIGHS) 236 00:08:41,442 --> 00:08:43,179 I don't know what this is. 237 00:08:43,212 --> 00:08:45,618 I look down and I realize 238 00:08:45,718 --> 00:08:50,493 all I have is basil, sage and frozen spinach. 239 00:08:50,595 --> 00:08:53,700 I'm literally freaking out right now. 240 00:08:53,767 --> 00:08:55,871 I dunno what to do. Trying not to get in my head 241 00:08:55,971 --> 00:08:57,441 because I feel like if I get in my head 242 00:08:57,542 --> 00:08:58,810 (EMOTIONAL) I'm gonna get in my way. 243 00:08:58,877 --> 00:09:00,480 And then I'm just not gonna do good. 244 00:09:00,581 --> 00:09:03,053 (DRAMATIC MUSIC) 245 00:09:03,086 --> 00:09:04,454 (SNIFFLES) 246 00:09:04,555 --> 00:09:05,323 (MUSIC ENDS) 247 00:09:09,632 --> 00:09:11,469 (GENTLE MUSIC) 248 00:09:11,503 --> 00:09:12,772 Hey, hey. 249 00:09:15,711 --> 00:09:18,751 This is what you were made for, okay? 250 00:09:18,784 --> 00:09:20,386 And it's coming down again, don't forget that. 251 00:09:20,486 --> 00:09:22,324 -Yeah, yeah. -It's coming down again. 252 00:09:22,424 --> 00:09:24,494 I don't know what to do. I literally can't do anything 253 00:09:24,529 --> 00:09:26,666 with... nothing. 254 00:09:26,766 --> 00:09:28,069 (GORDON) It is gonna come up and down again, okay? 255 00:09:28,169 --> 00:09:29,371 Let's stay positive. 256 00:09:29,471 --> 00:09:31,041 What'd you get protein-wise? 257 00:09:31,141 --> 00:09:32,778 -Chef, I got tuna. -Run it in a little bit 258 00:09:32,878 --> 00:09:35,116 of egg white and then crust it and then fry it 259 00:09:35,183 --> 00:09:37,521 and then you can slice it, yeah? I'll be with you, okay? 260 00:09:37,621 --> 00:09:40,661 (FRUSTRATED CHUCKLE) Not at all what I wanted. 261 00:09:40,761 --> 00:09:43,065 -Gabrielle what're you thinking? -A kofta, I've got beef. 262 00:09:43,165 --> 00:09:45,370 I'm gonna do an Aleppo pepper tahini. 263 00:09:45,470 --> 00:09:47,274 -That'll be my sauce. -Love that. 264 00:09:47,374 --> 00:09:48,944 Be careful with that platform. 265 00:09:49,044 --> 00:09:51,115 Bloody hell. It is gonna come up and down. 266 00:09:51,215 --> 00:09:53,152 That (BLEEP) is brutal. 267 00:09:53,219 --> 00:09:54,790 -(UP-TEMPO MUSIC) -(NYESHA) Let's go! 268 00:09:54,890 --> 00:09:55,825 -Woo! -(NYESHA) Let's go! 269 00:09:55,925 --> 00:09:57,293 Okay! Oh, my gosh. Here we go. 270 00:09:57,393 --> 00:09:59,398 Danielle, what did we grab? 271 00:09:59,431 --> 00:10:01,669 -Some fresh frozen fish pieces. -Okay. 272 00:10:01,703 --> 00:10:03,507 I might even do a meatball with these guys together 273 00:10:03,540 --> 00:10:04,809 because frozen fish is not our friend. 274 00:10:04,909 --> 00:10:06,513 -Very, very smart. -Yes! 275 00:10:06,546 --> 00:10:07,915 -Very smart. -Thank you, chef. 276 00:10:07,949 --> 00:10:09,953 -Great job. Really nice idea. -Woo! 277 00:10:10,053 --> 00:10:12,024 -Blessings all around, y'all. -(CONNOR) Let's get it, Mattie. 278 00:10:12,091 --> 00:10:13,392 -Blessings all around. -Let's get it. 279 00:10:13,425 --> 00:10:15,296 -Let's go! -You got flavor. 280 00:10:15,363 --> 00:10:18,236 -(COOL, LAZY BEAT) -Guys, we gotta start cooking. 281 00:10:18,336 --> 00:10:21,075 Alright, don't get distracted by the platform, as well. 282 00:10:21,108 --> 00:10:22,545 Alright, Tim, what do we got going on? 283 00:10:22,645 --> 00:10:23,914 -Chicken oysters. -(TIM) Yes, sir. 284 00:10:23,981 --> 00:10:25,718 -Really hard to overcook. -Yep. 285 00:10:25,818 --> 00:10:27,555 You wanna get a nice char on these guys, alright? 286 00:10:27,588 --> 00:10:30,795 I want that thing smokin'. 287 00:10:30,861 --> 00:10:32,330 Alright, let's go. No basic bowls today. 288 00:10:32,397 --> 00:10:34,067 -No basic bowls, boys. -(JARED) No basic bowls! 289 00:10:35,671 --> 00:10:37,709 (CALM MUSIC) 290 00:10:37,809 --> 00:10:40,080 -I need a starch, okay. -(PLATFORM HUMMING) 291 00:10:40,180 --> 00:10:41,650 -It's coming, ladies. -It's coming, it's coming! 292 00:10:41,717 --> 00:10:43,219 -It's coming down again. -Let's go. 293 00:10:43,319 --> 00:10:47,695 Get something on there, yes? Pork belly here. 294 00:10:47,795 --> 00:10:50,801 -Thank God to the platform gods. -(GORDON) Well done. 295 00:10:50,868 --> 00:10:53,841 But I don't have any experience cooking pork belly. 296 00:10:53,874 --> 00:10:55,578 -Coming back down! -Platform's on the move! 297 00:10:55,678 --> 00:10:57,247 (MATT) I need a potato, I need a potato. 298 00:10:57,347 --> 00:10:59,519 -Grab ingredients. -I grabbed some soba noodles. 299 00:10:59,552 --> 00:11:02,257 I grabbed an avocado. I grabbed some pickled radish. 300 00:11:02,291 --> 00:11:04,896 -Grab 'em, grab 'em! -Now we talkin', baby. 301 00:11:04,996 --> 00:11:07,167 -It's coming back, coming back. -It is coming back, guys. 302 00:11:07,267 --> 00:11:09,004 Go to your station and organize yourself. 303 00:11:09,104 --> 00:11:10,406 I'll let you know when it comes back up. 304 00:11:10,473 --> 00:11:12,210 -Platform's on the move. -Starches! 305 00:11:12,277 --> 00:11:14,883 -Most of you need a base. -(JARED) I need rice. 306 00:11:14,983 --> 00:11:17,888 This bowl, it calls for it. It beckons for rice. 307 00:11:17,988 --> 00:11:20,695 There's a bunch of rice here. Jasmine and sushi rice. 308 00:11:20,761 --> 00:11:23,365 Boom, we got the job done, baby. Let's go! 309 00:11:23,432 --> 00:11:25,637 Jasmine rice, sushi rice. There's rice noodles over here. 310 00:11:25,738 --> 00:11:27,875 Jasmine rice sits better with the duck. 311 00:11:27,976 --> 00:11:30,313 Jasmine rice, jasmine rice. I grab that and I'm like, "Ooh!" 312 00:11:30,413 --> 00:11:32,618 Someone grab the mayonnaise. Pickled cabbage! 313 00:11:32,651 --> 00:11:33,921 There we go. Boom, let's go. 314 00:11:34,021 --> 00:11:36,793 The platform's here, guys! 315 00:11:36,893 --> 00:11:38,897 I'm not seeing noodles. I'm not seeing pasta. 316 00:11:38,997 --> 00:11:40,333 I'm not seeing rice. 317 00:11:40,400 --> 00:11:43,105 -Oh! -Oh, my God. 318 00:11:43,172 --> 00:11:45,110 It's coming, it's coming, it's coming! 319 00:11:45,176 --> 00:11:47,915 Here we go, here we go, here we go... That's it. 320 00:11:48,016 --> 00:11:50,922 It's moving so fast I don't have time to choose, I'm like... 321 00:11:51,022 --> 00:11:52,792 "Oh my God, an onion. Thank you." 322 00:11:52,892 --> 00:11:55,765 Ladies, you gotta keep an eye on that thing! 323 00:11:55,865 --> 00:11:57,802 Five minutes gone, ladies. Right, start thinking 324 00:11:57,902 --> 00:12:00,741 about the build out now. In a nice, delicious way. 325 00:12:00,808 --> 00:12:03,914 I'm not well versed in pork. I don't use it at all. 326 00:12:03,947 --> 00:12:05,684 So I'm just trying to wrap my head around like, 327 00:12:05,784 --> 00:12:07,688 "What can I do? What can I do? What can I do?" 328 00:12:07,788 --> 00:12:09,926 Honestly, I was vegan for eight years. 329 00:12:09,959 --> 00:12:12,096 I know that wasn't your pick, but we'll make it work. 330 00:12:12,197 --> 00:12:14,334 It's a great protein, okay? Let's get that pork in marinade. 331 00:12:14,434 --> 00:12:16,540 -Yes, Chef. -Then we'll start cooking it. 332 00:12:16,607 --> 00:12:18,777 I'm kinda just looking at this thing, it's looking back at me. 333 00:12:18,877 --> 00:12:20,681 I'm looking at it. It's looking back at me. 334 00:12:20,781 --> 00:12:23,318 And I'm like, "Alright, we're gonna do this. 335 00:12:23,419 --> 00:12:25,958 "Let's lock in. This is what I got, let's make it happen." 336 00:12:26,058 --> 00:12:28,463 We'll be absolutely fine. We'll get through this together. 337 00:12:28,496 --> 00:12:30,768 Ladies, it's moving again. It's moving again! 338 00:12:30,834 --> 00:12:32,671 Let's go! I did not come here to work out. 339 00:12:32,705 --> 00:12:34,208 I came to cook. 340 00:12:34,308 --> 00:12:35,377 -If anybody sees a green? -Quick! 341 00:12:35,444 --> 00:12:37,214 And up! And down. 342 00:12:37,247 --> 00:12:39,150 -Starch, starch, starch. -And up, and down. 343 00:12:39,184 --> 00:12:40,821 Parsley. 344 00:12:40,854 --> 00:12:42,692 And up, and forward! It's falling. 345 00:12:42,725 --> 00:12:44,228 -Careful! -(YELPS) 346 00:12:44,328 --> 00:12:47,935 -Damn! -It's terrible. (CHUCKLES) 347 00:12:48,002 --> 00:12:49,939 -Platform's on the move, guys. -I need that soy sauce! 348 00:12:50,039 --> 00:12:52,243 -(MATT) I need an herb, man. -Go, guys. Go, go, go! 349 00:12:52,344 --> 00:12:55,083 Grab, grab, grab! Grab ingredients. 350 00:12:55,116 --> 00:12:57,153 There is some maple syrup. Wasabi! 351 00:12:57,253 --> 00:12:59,124 Oh, my gosh. 352 00:12:59,224 --> 00:13:00,594 What in the heck did I even grab? 353 00:13:00,694 --> 00:13:01,797 (DARIAN) Let's go, let's go! 354 00:13:01,864 --> 00:13:04,335 (HI-STAKES MUSIC) 355 00:13:04,401 --> 00:13:06,840 Flaming Hot Cheetos, right off the jump. 356 00:13:06,873 --> 00:13:09,378 Tater Tots, I don't know if it's quite Next Level 357 00:13:09,478 --> 00:13:12,217 but hey, who doesn't like a good Tater Tot? 358 00:13:12,284 --> 00:13:14,388 (NYESHA) Platform's heading back up, guys. 359 00:13:14,488 --> 00:13:16,158 -It's heading back up. -(EMERSON) I need a starch. 360 00:13:16,258 --> 00:13:18,262 I look around, I don't see anything. 361 00:13:18,296 --> 00:13:20,601 In a panic, I grab kale and tofu. 362 00:13:20,701 --> 00:13:22,003 This is not enough. 363 00:13:22,036 --> 00:13:24,240 I need to make this dish... 364 00:13:24,274 --> 00:13:27,080 pretty much out of my ass. (LAUGHS) 365 00:13:27,147 --> 00:13:29,719 Oh, ladies, ladies, ladies! Anything? Anything? 366 00:13:29,752 --> 00:13:31,488 -(GASPS) -(CLATTERING) 367 00:13:31,589 --> 00:13:33,560 -What'd you get? -Nothing, chef. 368 00:13:33,627 --> 00:13:35,129 -Damn. -You guys couldn't slow it down 369 00:13:35,229 --> 00:13:38,904 just a little bit, like? (LAUGHS) 370 00:13:39,004 --> 00:13:41,008 (RICHARD) Alright, let's go. Twenty minutes left. 371 00:13:41,041 --> 00:13:42,611 Twenty minutes left. 372 00:13:42,711 --> 00:13:44,114 -God damn! -What's the matter? 373 00:13:44,181 --> 00:13:46,018 -It's got a hole in it. -It's busted. 374 00:13:46,051 --> 00:13:48,724 -It's the basement, yeah? -It's the basement! 375 00:13:48,824 --> 00:13:51,195 Christian, so your duck, just make sure the skin is crispy. 376 00:13:51,295 --> 00:13:53,432 Yes, chef. I'm doing a fried poached egg. 377 00:13:53,533 --> 00:13:55,605 Okay, I love it. Again, don't get too fancy on me. 378 00:13:55,638 --> 00:13:57,040 You're going for best dish 379 00:13:57,140 --> 00:13:59,010 if you pull something like that off. 380 00:13:59,044 --> 00:14:01,983 I'm praying this egg is the piece de résistance 381 00:14:02,049 --> 00:14:04,054 -for my protein bowl. -(RICHARD) Focus on it, okay? 382 00:14:04,154 --> 00:14:06,025 Bring it home, okay? Think about how it looks. 383 00:14:06,125 --> 00:14:08,663 -(WHIMSICAL MUSIC) -The blender's seen better days. 384 00:14:08,764 --> 00:14:10,300 This was Gordon Ramsay's first blender. 385 00:14:10,333 --> 00:14:13,205 -I can see that. -It's 138 years old. 386 00:14:13,305 --> 00:14:15,811 Gordon used it when he was 13. You do the math. 387 00:14:15,911 --> 00:14:17,413 He's like Yoda. 388 00:14:17,514 --> 00:14:19,417 Let's go, boys! C'mon! 389 00:14:19,518 --> 00:14:21,288 It's horrible down here, 390 00:14:21,355 --> 00:14:24,028 but you get what you get and you don't get upset. 391 00:14:24,094 --> 00:14:25,765 (NYESHA) Get those meatballs rolled, Danielle. 392 00:14:25,831 --> 00:14:28,504 -Yes, ma'am. -(MATT) Big flavors, y'all. 393 00:14:28,604 --> 00:14:30,172 -Matt, what're you thinking? -Already I got my ribs on 394 00:14:30,206 --> 00:14:31,475 -in the pressure cooker. -Love that. 395 00:14:31,542 --> 00:14:32,611 What's the base of the dish? 396 00:14:32,678 --> 00:14:33,980 My base is gonna be, uh... 397 00:14:36,586 --> 00:14:38,623 ..these Brussels sprouts that're gonna be with, uh... 398 00:14:38,690 --> 00:14:41,930 ..pickled, uh, cucumbers. 399 00:14:42,030 --> 00:14:44,468 -Okay, pretty minimal grab. -Yes, chef. Yes, chef. 400 00:14:44,502 --> 00:14:48,543 Usually the base of a bowl is a starch. 401 00:14:48,576 --> 00:14:50,347 And I don't have that. 402 00:14:50,380 --> 00:14:52,050 Having no starch could be a big problem. 403 00:14:52,116 --> 00:14:53,820 -Okay, turn this all the way up. -Alright. 404 00:14:53,854 --> 00:14:56,458 Jesus, take the wheel! Let's go! 405 00:14:56,559 --> 00:14:58,396 -Connor! -Yes, chef? 406 00:14:58,496 --> 00:15:00,333 -What'd you grab? -I got some black rice cooking. 407 00:15:00,399 --> 00:15:02,069 -Gonna make a little jambalaya. -Awesome. 408 00:15:02,136 --> 00:15:03,707 -I wanna do a kebab. -Ooh, sticking it to your roots. 409 00:15:03,807 --> 00:15:05,376 I wanna do a skewer. Let's get it. 410 00:15:05,476 --> 00:15:07,582 -A bowl skewer. -A bowl with a skewer on top. 411 00:15:07,682 --> 00:15:08,684 -Okay. -I love that presentation. 412 00:15:08,784 --> 00:15:10,420 Great. Kinda Cajun Louisiana. 413 00:15:10,521 --> 00:15:11,689 -Yes. -Amazing. 414 00:15:11,789 --> 00:15:13,326 Big ass flavors today. 415 00:15:13,393 --> 00:15:15,564 -Dee-licious. -Got you today, chef. 416 00:15:15,598 --> 00:15:18,503 (HI-STAKES MUSIC) 417 00:15:18,536 --> 00:15:21,809 -Emerson, what'd you grab? -I grabbed a flat iron steak. 418 00:15:21,910 --> 00:15:24,415 I didn't grab a starch, so I'm making an egg noodle dough. 419 00:15:24,516 --> 00:15:26,418 Heck! Are you making your own egg noodles?! 420 00:15:26,520 --> 00:15:28,155 I am doing my own egg noodle pasta. 421 00:15:28,255 --> 00:15:30,426 -Wow! Amazing, I love it. -I'm making my own! 422 00:15:30,527 --> 00:15:34,000 Culinary god, shine down upon me right now. 423 00:15:34,100 --> 00:15:35,704 -(DANIELLE) Amen. -(NYESHA) Machete, you good? 424 00:15:35,804 --> 00:15:37,575 Couldn't be better. 425 00:15:37,608 --> 00:15:39,077 (HI-STAKES MUSIC CONTINUES) 426 00:15:43,152 --> 00:15:45,156 Tryna make you proud today. Lezz go. 427 00:15:48,029 --> 00:15:50,332 Go big or go home, baby. C'mon. (LAUGHS) 428 00:15:53,139 --> 00:15:54,842 Right Cole, what's the dish? 429 00:15:54,909 --> 00:15:57,915 Rice with sweet and spicy pork belly. 430 00:15:58,015 --> 00:16:00,186 -Nice. -Pineapple and harissa sauce 431 00:16:00,286 --> 00:16:01,923 -to go on top. -Love that. 432 00:16:02,023 --> 00:16:04,261 You've got an amazing protein here. Beautiful. 433 00:16:04,328 --> 00:16:06,432 Still not 100 percent confident. 434 00:16:06,465 --> 00:16:08,335 Chef Ramsay's telling me it's beautiful, 435 00:16:08,435 --> 00:16:09,706 so we'll call it beautiful because I need it to work 436 00:16:09,772 --> 00:16:11,441 in my favor right now. 437 00:16:11,543 --> 00:16:13,278 -We got this, ladies. -We got this. 438 00:16:13,378 --> 00:16:14,481 Thank y'all for encouraging me. 439 00:16:14,582 --> 00:16:16,151 I'm encouraging y'all. 440 00:16:16,251 --> 00:16:18,055 (AMBER) You got this. Woo! 441 00:16:18,155 --> 00:16:20,126 (CALMING MUSIC) 442 00:16:20,193 --> 00:16:22,130 Andy, we can build out a really nice bowl here. 443 00:16:22,196 --> 00:16:24,736 -Yes, chef. -You've got an amazing protein. 444 00:16:24,836 --> 00:16:27,675 Oh, my gosh. I have no idea how that thing is cooked. 445 00:16:27,775 --> 00:16:29,612 I'm like, "Take a deep breath." 446 00:16:29,712 --> 00:16:32,350 I'm gonna listen to Chef Ramsay no matter what. 447 00:16:32,450 --> 00:16:34,589 -In the oven for two minutes. -Yes, chef. 448 00:16:34,689 --> 00:16:36,959 We'll get that nice and pink in the middle, okay? 449 00:16:37,059 --> 00:16:38,963 Yes, chef. Just so happy we've got 450 00:16:39,064 --> 00:16:41,368 Chef Ramsay on our team. (BELLY LAUGHS) 451 00:16:41,468 --> 00:16:43,005 (GORDON) Let's go, ladies. We got this. 452 00:16:43,072 --> 00:16:45,176 (TENSE MUSIC) 453 00:16:45,276 --> 00:16:47,515 -Time check, please? -We're halfway down, guys. 454 00:16:47,548 --> 00:16:48,783 Fifteen minutes to go. 455 00:16:50,888 --> 00:16:53,860 This is not getting... 456 00:16:53,960 --> 00:16:56,365 I tried running the noodles through the noodle press... 457 00:16:56,465 --> 00:16:58,803 It's not coming out. ..but it is too sticky. 458 00:17:00,941 --> 00:17:03,579 Emerson, let's go, bud. 459 00:17:03,680 --> 00:17:05,851 I'm stressing out. 460 00:17:05,951 --> 00:17:07,688 Stop shaking, you got this. 461 00:17:07,788 --> 00:17:09,324 -Oh, my gosh. -(MUSIC ENDS) 462 00:17:14,100 --> 00:17:15,504 (URGENT MUSIC) 463 00:17:15,604 --> 00:17:17,574 (NYESHA) You gotta get those noodles done. 464 00:17:17,641 --> 00:17:19,077 Pull it a little bit, pull it a little bit. 465 00:17:19,177 --> 00:17:20,714 Just focus. I'm trying to get 466 00:17:20,814 --> 00:17:22,518 this thing nice and perfect. 467 00:17:22,585 --> 00:17:24,321 Thank you, chef. 468 00:17:24,388 --> 00:17:25,591 I'm making egg noodles from scratch. 469 00:17:25,624 --> 00:17:27,093 That could really be the death of me. 470 00:17:27,193 --> 00:17:28,696 Move on. You can't stop. 471 00:17:28,796 --> 00:17:30,466 Get that beef seared, right? 472 00:17:30,499 --> 00:17:32,136 -Know what I mean? -Yes, chef. 473 00:17:35,009 --> 00:17:36,880 -Ten minutes remain. -Yes, chef. 474 00:17:36,980 --> 00:17:38,984 -Feeling good. -Pull it together. 475 00:17:39,084 --> 00:17:40,654 I have a base. I have my protein. 476 00:17:40,754 --> 00:17:42,859 I have sauce. I have three, four things. 477 00:17:42,959 --> 00:17:45,129 (DARIAN) Finish strong, guys. 478 00:17:45,229 --> 00:17:46,498 -(RICHARD) Jared. -Chef Blais. 479 00:17:46,566 --> 00:17:48,703 -What're we making here? -Shrimp. 480 00:17:48,803 --> 00:17:50,774 -The base? -Shrimp on top of rice. 481 00:17:50,874 --> 00:17:52,477 We'll have a little corner of crunchy potatoes there. 482 00:17:52,545 --> 00:17:55,015 Tater Tots?! What a gift, Jared. 483 00:17:55,049 --> 00:17:57,353 -Do kids still love Tater Tots? -Kids still love Tater Tots. 484 00:17:57,386 --> 00:17:59,659 -Love it, it's a staple. -Adults still love Tater Tots? 485 00:17:59,759 --> 00:18:01,763 Adults still love Tater Tots. Dusted in Flaming Hot Cheetos. 486 00:18:01,863 --> 00:18:03,132 -Got it. -It's gonna be nice. 487 00:18:03,232 --> 00:18:05,135 Have you ever cooked bowls before? 488 00:18:05,235 --> 00:18:07,775 Yeah, yeah. Usually just throw a bunch of stuff in there. 489 00:18:07,808 --> 00:18:10,279 What about for kids at school? You ever make bowls for them? 490 00:18:10,379 --> 00:18:12,283 One way or another it would turn into one, right? 491 00:18:12,383 --> 00:18:14,287 You got your rice, you got your chicken, you got the veg. 492 00:18:14,387 --> 00:18:16,257 And you got to make it look pretty. Can't be ugly. 493 00:18:16,324 --> 00:18:18,028 Because as soon as it's ugly they're not touching it. 494 00:18:18,128 --> 00:18:19,998 -Salt! Any salt? -You need salt? 495 00:18:20,065 --> 00:18:21,635 Yep, you gotta get salt on the Tots. 496 00:18:21,736 --> 00:18:23,540 Salt on the Tots. 497 00:18:23,640 --> 00:18:25,376 (IN JARED'S DEEP VOICE) Chef Blais... (GIGGLES) 498 00:18:25,443 --> 00:18:28,415 can you grab some salt for me? 499 00:18:28,516 --> 00:18:30,052 -Sorry, hey! Garlic, garlic! -Got it. 500 00:18:30,152 --> 00:18:31,623 Run over there, run over there! 501 00:18:31,723 --> 00:18:32,758 Ice Blais, if you got it. 502 00:18:32,858 --> 00:18:34,261 -Ice. -Ice bath, ice bath. 503 00:18:34,327 --> 00:18:36,031 I'm supposed to be the quarterback, Jared. 504 00:18:36,131 --> 00:18:38,904 -Ha ha! -Listen I'll run the play, dude. 505 00:18:39,004 --> 00:18:41,041 I know he's a famous NFL footballer 506 00:18:41,141 --> 00:18:42,678 but what is going on over here? 507 00:18:42,778 --> 00:18:43,881 Let's go, bro. (CHUCKLES) 508 00:18:43,947 --> 00:18:45,617 Let's go, boys. C'mon! 509 00:18:45,684 --> 00:18:47,220 (INSPIRING MUSIC) 510 00:18:47,320 --> 00:18:49,223 Let's go, Team Blais. 511 00:18:50,928 --> 00:18:51,929 C'mon, boys in blue. 512 00:18:54,066 --> 00:18:55,704 Let's go. We got to lock in, guys. 513 00:18:55,738 --> 00:18:57,040 -Let's go. What (BLEEP)?! -(MUSIC ENDS ABRUPTLY) 514 00:18:57,140 --> 00:18:59,410 Everything's got a hole in it. 515 00:18:59,444 --> 00:19:01,549 (NYESHA) Guys, four minutes! Two minutes away from plating. 516 00:19:01,616 --> 00:19:03,418 -(HI-STAKES MUSIC) -Back, back, back... 517 00:19:03,485 --> 00:19:05,222 Too hot. Hot! Coming 'round, guys. 518 00:19:07,494 --> 00:19:09,599 (CONNOR) Oh, yeah. Take me down South, baby. 519 00:19:09,699 --> 00:19:12,437 Where we at, Machete? Where are your noodles? 520 00:19:12,470 --> 00:19:14,474 -(DRAMATIC BEAT) -Try one. See what you think. 521 00:19:14,575 --> 00:19:16,311 -They're cold. -Really fire! 522 00:19:16,345 --> 00:19:18,215 The eggs are marinating. We're getting going. 523 00:19:18,315 --> 00:19:20,185 Chef, what do you think about me cutting these tofus 524 00:19:20,219 --> 00:19:22,190 -a little smaller? -Make sure you're transforming 525 00:19:22,257 --> 00:19:24,596 that tofu and you toss it in a nice light sauce 526 00:19:24,629 --> 00:19:27,734 or something that you're doing to transform the ingredients. 527 00:19:27,768 --> 00:19:30,306 -Yes, chef. -Let's go, Team Arrington. 528 00:19:30,339 --> 00:19:33,111 Let's go, Team Arrington! Let's go, let's go, let's go! 529 00:19:33,212 --> 00:19:34,949 -(URGENT MUSIC) -(GORDON) Okay, ladies. 530 00:19:35,049 --> 00:19:36,351 We're down to the last two minutes. 531 00:19:36,451 --> 00:19:38,321 -So we can start plating. -Alright, chef. 532 00:19:41,228 --> 00:19:42,664 Oh, oh! Turn off, turn off, turn off. 533 00:19:42,764 --> 00:19:44,835 I completely forget about my tuna. 534 00:19:46,806 --> 00:19:48,109 (SIGHS) 535 00:19:48,209 --> 00:19:49,477 Gotta keep an eye on that thing. 536 00:19:49,578 --> 00:19:50,345 Take a look. 537 00:19:52,116 --> 00:19:54,254 Oh, no. 538 00:19:54,354 --> 00:19:57,961 -Chef, do I slice it now? -We gotta go. 539 00:19:58,061 --> 00:20:01,468 My heart is pounding. I slice it thinly. I'm like... 540 00:20:01,569 --> 00:20:03,205 "Oh, God." 541 00:20:03,272 --> 00:20:05,977 Overcooked tuna is not gonna play. 542 00:20:06,077 --> 00:20:07,246 Platform's just gone down, ladies! 543 00:20:07,346 --> 00:20:09,250 (COLE) One beautiful plate, ladies. 544 00:20:09,351 --> 00:20:11,656 (RICHARD) Alright, platform is here. 545 00:20:11,756 --> 00:20:14,261 Okay, let's go. Sauce is protein's garnish. 546 00:20:14,361 --> 00:20:17,233 Pull it together, Darian. The platform is here. 547 00:20:17,267 --> 00:20:19,137 (HOLLERING) The platform is here! 548 00:20:19,237 --> 00:20:22,009 Jared, let's go, dude. Tim, put the last looks. 549 00:20:22,110 --> 00:20:23,278 Last looks. If you got something else, 550 00:20:23,379 --> 00:20:24,515 then you missed it. Put it on there. 551 00:20:24,582 --> 00:20:25,684 -No, no. -Let's go, Timmy! 552 00:20:25,784 --> 00:20:27,186 Nope, got you. Thank you. Wipe it. 553 00:20:27,286 --> 00:20:29,457 -(LOUD THUMP) -(BATTLE GRUNTS) 554 00:20:29,558 --> 00:20:31,929 (NYESHA) Platform's on the move. Platform's here, guys. 555 00:20:31,963 --> 00:20:33,900 I got this back one. I'll get this one over here. 556 00:20:34,000 --> 00:20:37,173 Call it out. Connor, let's go! 557 00:20:37,273 --> 00:20:38,976 Let's go. You got a spot. Save Connor a spot. 558 00:20:39,043 --> 00:20:39,979 -C'mon, Connor. -Right here, bro. 559 00:20:40,046 --> 00:20:41,248 Let's go, let's go! 560 00:20:41,281 --> 00:20:42,584 Good job. Really good job. 561 00:20:44,287 --> 00:20:45,790 For the top. 562 00:20:45,824 --> 00:20:47,595 -(COLE) Platform's here. -(GORDON) Go. 563 00:20:47,695 --> 00:20:49,799 Go to your left side, ladies. 564 00:20:49,832 --> 00:20:51,569 -Go to your left, to your left. -(GORDON) We gotta go. 565 00:20:51,669 --> 00:20:54,173 Now. We gotta to go. Gotta go, now! 566 00:20:54,273 --> 00:20:55,677 -Doesn't matter. -Right here, right here... 567 00:20:55,744 --> 00:20:57,013 -Go, go! Well done. -My bad, sorry. 568 00:20:57,046 --> 00:20:58,749 That was brutal, y'all. 569 00:21:02,022 --> 00:21:02,924 (ELEVATOR PINGS) 570 00:21:04,829 --> 00:21:07,868 (SUSPENSEFUL MUSIC) 571 00:21:07,968 --> 00:21:09,505 (GORDON) Look at these. Oh, my goodness me. 572 00:21:10,907 --> 00:21:14,013 Uh, incredible. 573 00:21:14,080 --> 00:21:15,583 It starts with an incredible base. 574 00:21:15,684 --> 00:21:18,956 Starch, protein, eye-catching toppings. 575 00:21:19,023 --> 00:21:21,194 And then it's tied together with a beautiful sauce. 576 00:21:21,294 --> 00:21:23,199 -Right, shall we start? -Yeah, let's go. 577 00:21:23,299 --> 00:21:26,338 Let's start... on the middle floor, please. 578 00:21:26,438 --> 00:21:28,208 These guys really showed out today. 579 00:21:28,309 --> 00:21:30,379 Okay, we are starting with Pork Rib 580 00:21:30,479 --> 00:21:32,551 served over roasted Brussels sprouts. 581 00:21:35,223 --> 00:21:37,861 Ribs are nice and tender. 582 00:21:37,928 --> 00:21:40,734 But it is missing a starch. It is missing a body. 583 00:21:40,767 --> 00:21:42,237 (RICHARD) To me, this doesn't look like a bowl. 584 00:21:42,337 --> 00:21:43,573 It's almost like a meat and three. 585 00:21:43,606 --> 00:21:44,775 This, to me, is not a bowl. 586 00:21:47,881 --> 00:21:50,954 Okay next up, Frozen Fish Meatballs 587 00:21:51,054 --> 00:21:53,125 served over roasted cauliflower. 588 00:21:53,158 --> 00:21:55,597 These little sort of fish meatballs are delicious. 589 00:21:55,663 --> 00:21:58,235 I wish it was presented a little bit more like a bowl 590 00:21:58,335 --> 00:22:00,874 so you could see all the elements of it. 591 00:22:00,941 --> 00:22:03,546 Next, we have a Barbecue Pork Skewer. 592 00:22:03,646 --> 00:22:06,118 It's a take on a jambalaya. 593 00:22:06,218 --> 00:22:07,955 This bowl is rich and delicious. 594 00:22:08,022 --> 00:22:10,258 It is wholesome. 595 00:22:10,359 --> 00:22:12,564 It's a bowl for the winter. I love it. 596 00:22:12,664 --> 00:22:15,503 It's giving "California meets Louisiana" soul. 597 00:22:15,536 --> 00:22:17,473 For me, there's so much going on in this dish. 598 00:22:17,507 --> 00:22:19,244 I mean, go throw some chocolate chips and sprinkles in it. 599 00:22:19,344 --> 00:22:20,547 No! 600 00:22:22,818 --> 00:22:25,256 Okay next up, we have an Asian Salmon Bowl. 601 00:22:25,356 --> 00:22:27,995 This is served over buckwheat noodles. 602 00:22:28,095 --> 00:22:30,232 Wow, smart. What a great idea. 603 00:22:30,266 --> 00:22:31,569 What I love about this is that it's got 604 00:22:31,669 --> 00:22:34,307 a lot of contrast of textures. 605 00:22:34,407 --> 00:22:36,546 The soft avocado and the fleshy salmon 606 00:22:36,646 --> 00:22:39,184 and then the runny yolk. It's a proper bowl. 607 00:22:39,250 --> 00:22:41,455 It's like around the bowl in 50 tastes and textures. 608 00:22:41,556 --> 00:22:43,827 -It's beautiful. -C'mon with it, baby. 609 00:22:43,927 --> 00:22:46,397 Take me on the Next Level dish to the top. 610 00:22:46,464 --> 00:22:49,638 Okay lastly, we have a Flank Steak 611 00:22:49,671 --> 00:22:54,682 served over handmade noodles with an aji amarillo sauce. 612 00:22:54,782 --> 00:22:57,186 (GORDON) Handmade? I love that. 613 00:22:57,219 --> 00:23:00,026 I mean, to make your own egg noodles under pressure? 614 00:23:00,126 --> 00:23:02,062 Valiant effort. 615 00:23:02,129 --> 00:23:04,000 The actual flank steak is cooked beautifully. 616 00:23:04,066 --> 00:23:05,637 Pasta's actually delicious. 617 00:23:05,737 --> 00:23:07,073 Mic drop. 618 00:23:07,173 --> 00:23:07,874 (GORDON) However... 619 00:23:09,411 --> 00:23:12,049 Oh (BLEEP)! 620 00:23:12,149 --> 00:23:13,886 -What's this? -Seared tofu. 621 00:23:17,092 --> 00:23:20,332 One issue that doesn't fit here is the texture of that tofu. 622 00:23:20,432 --> 00:23:22,303 You have to be so careful. 623 00:23:22,336 --> 00:23:25,075 It needs either frying, coating, crisping. 624 00:23:25,109 --> 00:23:28,716 It needs marinating. But tofu's hard, man. 625 00:23:28,817 --> 00:23:31,020 It's like eating your grandma's sponge. 626 00:23:31,054 --> 00:23:32,156 (SOMBER NOTE) 627 00:23:37,568 --> 00:23:39,437 -(GORDON) Up to the top? -(NYESHA) Yes, please. 628 00:23:39,505 --> 00:23:43,178 Here we go. First off, this is Beef Kofta Rice Bowl 629 00:23:43,211 --> 00:23:45,616 with tahini dressing. 630 00:23:45,717 --> 00:23:47,988 (NYESHA) I love the flavor that is achieved in a beef kofta 631 00:23:48,055 --> 00:23:50,492 and the texture of the rice is cooked perfectly. 632 00:23:50,593 --> 00:23:52,597 This is a really smart cook. I love the intelligence 633 00:23:52,664 --> 00:23:54,635 across this bowl, and the pickling of that sushi rice, 634 00:23:54,735 --> 00:23:56,038 which we know is very hard to get right: 635 00:23:56,104 --> 00:23:59,311 Marvelous. Really good. 636 00:23:59,377 --> 00:24:01,348 Next up, it's a Sesame Seed-Crusted Tuna 637 00:24:01,448 --> 00:24:04,053 over orzo salad. 638 00:24:04,120 --> 00:24:08,061 (SUSPENSEFUL MUSIC) 639 00:24:08,161 --> 00:24:10,600 When I think about a bowl, this visually reads that. 640 00:24:10,667 --> 00:24:12,336 Vibrant, beautiful colors. 641 00:24:12,369 --> 00:24:14,675 However, the tuna is... really overcooked. 642 00:24:17,179 --> 00:24:19,016 I love the fact that it's got all these flavors. 643 00:24:19,050 --> 00:24:21,555 It's a proper bowl. The glaring mistake here 644 00:24:21,655 --> 00:24:23,124 is that overcooked tuna. 645 00:24:24,995 --> 00:24:26,899 I've really messed up. 646 00:24:26,966 --> 00:24:28,570 Really, I don't want to use my Immunity Pin. 647 00:24:28,670 --> 00:24:31,141 (DRAMATIC BEAT) 648 00:24:31,174 --> 00:24:37,453 This is a Grilled Octopus on top of a chorizo spaghetti. 649 00:24:37,554 --> 00:24:40,760 It's a tasty dish, and the octopus is cooked really, really well. 650 00:24:40,794 --> 00:24:44,133 But to me, it does not look, feel, or eat like a bowl. 651 00:24:44,234 --> 00:24:46,405 It's a pasta dish. 652 00:24:46,506 --> 00:24:48,676 I disagree. It's not a pasta bowl. 653 00:24:48,776 --> 00:24:50,513 It is a protein bowl. I love this dish. 654 00:24:50,580 --> 00:24:52,684 It's very good. 655 00:24:52,784 --> 00:24:55,823 Next up, Sweet and Sour Caramelized Marinated Pork Belly 656 00:24:55,923 --> 00:24:58,596 over rice and harissa sauce. 657 00:24:58,696 --> 00:25:00,934 This individual actually started the cook with no protein 658 00:25:01,000 --> 00:25:03,973 and grabbed a protein second time round. 659 00:25:04,040 --> 00:25:05,610 (SUSPENSEFUL MUSIC) 660 00:25:08,516 --> 00:25:10,686 Can I order that for lunch? 661 00:25:10,786 --> 00:25:12,691 I really, really love all the bold flavors in here. 662 00:25:12,791 --> 00:25:14,961 It's vibrant. It looks visually appealing. 663 00:25:15,062 --> 00:25:16,699 I love the simplicity of this dish: 664 00:25:16,799 --> 00:25:18,703 a vegetable, a beautiful starch. 665 00:25:18,803 --> 00:25:21,542 Every element in this bowl works beautifully. 666 00:25:21,609 --> 00:25:23,145 And the caramelization on the pork? 667 00:25:23,211 --> 00:25:24,949 Marvelous. Really good. 668 00:25:24,982 --> 00:25:28,622 Oh... my goodness. What the helly? 669 00:25:28,723 --> 00:25:31,828 (LAUGHING) Like, who would have thought?! 670 00:25:31,895 --> 00:25:36,806 I really feel like this is my "rise from the ashes" moment. 671 00:25:36,873 --> 00:25:38,141 Let's head on down to the basement. 672 00:25:38,208 --> 00:25:40,279 (GORDON) Some basement magic. 673 00:25:40,379 --> 00:25:44,989 First up here, we have a Gochujang-Glazed Red Prawn 674 00:25:45,089 --> 00:25:48,963 with rice and Cheeto-crusted Tater Tots. 675 00:25:48,997 --> 00:25:51,736 I got to go for the Tot first. 676 00:25:51,836 --> 00:25:53,974 Believe it or not, this is probably the best shrimp 677 00:25:54,040 --> 00:25:56,879 that I've had in the competition so far. 678 00:25:56,979 --> 00:25:59,383 Great balance. And it's fun to eat. 679 00:25:59,483 --> 00:26:02,724 Honestly, I'm not a big Tater Tot fan. 680 00:26:02,758 --> 00:26:04,393 But I love these, they are so good. 681 00:26:04,493 --> 00:26:06,999 Especially with that sauce. Really good. 682 00:26:07,032 --> 00:26:08,636 If you're lucky enough to get Tater Tots 683 00:26:08,736 --> 00:26:10,573 I think that that's truly creative. 684 00:26:10,607 --> 00:26:12,745 It's a basement ingredient for sure. 685 00:26:12,845 --> 00:26:15,750 And I think it adds a nice crispy texture to it. 686 00:26:15,850 --> 00:26:17,319 Alright, moving on. 687 00:26:17,353 --> 00:26:20,626 We have a Glazed Chicken Oyster 688 00:26:20,727 --> 00:26:23,031 over yellow rice with a kimchi mayo. 689 00:26:23,131 --> 00:26:25,335 Oysters? There's only two oysters per chicken 690 00:26:25,369 --> 00:26:27,808 so this is an exclusive bowl. 691 00:26:27,908 --> 00:26:30,780 It's lovely. It's vibrant. It's rich. Well done. 692 00:26:30,880 --> 00:26:35,189 Next up, we have a Pan-Roasted Black Cod 693 00:26:35,289 --> 00:26:38,361 over couscous with a ginger miso dressing 694 00:26:38,428 --> 00:26:40,199 and some pickled chilies. 695 00:26:40,299 --> 00:26:43,338 For me, this is the ideal bowl that I want. 696 00:26:43,372 --> 00:26:45,643 There's amazing textures to enjoy. 697 00:26:45,743 --> 00:26:47,413 Just when you've got so much couscous in there, 698 00:26:47,514 --> 00:26:49,283 it just needs lifting. 699 00:26:51,655 --> 00:26:56,397 Alright, last up we have a Seared Duck Breast 700 00:26:56,498 --> 00:26:58,769 over rice with a poached fried egg. 701 00:27:02,209 --> 00:27:03,879 Fried poached egg, sounds delicious. 702 00:27:06,384 --> 00:27:09,223 It has a lot of finesse. 703 00:27:09,323 --> 00:27:12,062 This is definitely an elevated, fine dining approach to a bowl. 704 00:27:12,096 --> 00:27:13,967 Yeah, bowls can be fine dining. 705 00:27:14,067 --> 00:27:15,804 This is definitely what this is. 706 00:27:15,837 --> 00:27:17,941 You're sitting in an izakaya, having a nice lunch. 707 00:27:18,041 --> 00:27:19,778 (GORDON) Duck: cooked beautifully. 708 00:27:19,845 --> 00:27:22,517 Whoever cooked that duck is a pro. Top marks. 709 00:27:22,617 --> 00:27:25,189 And then we come into the genius idea of the poached fried egg. 710 00:27:25,222 --> 00:27:28,563 Smart. Love it. It's good, man. It's very good. 711 00:27:28,663 --> 00:27:31,067 To have them recognize that I put my heart 712 00:27:31,101 --> 00:27:32,971 in the egg - I didn't just put a sunny side up egg in. 713 00:27:33,071 --> 00:27:37,681 I made a ooey-gooey fried poached egg and they saw it. 714 00:27:37,714 --> 00:27:38,883 Wow. We've got some talking to do. 715 00:27:38,983 --> 00:27:40,720 Have a chat amongst yourselves 716 00:27:40,820 --> 00:27:43,458 because this is gonna be very, very difficult. 717 00:27:52,744 --> 00:27:55,415 (GORDON) Oh, boy. Um, Dish of the night. 718 00:27:55,516 --> 00:27:57,988 Shall we start in the basement? The duck: exceptional. 719 00:27:58,088 --> 00:27:59,858 -The duck was cooked perfectly. -Really nice. Beautiful. 720 00:27:59,958 --> 00:28:00,927 One of the most technical bowls we've seen. 721 00:28:03,565 --> 00:28:05,302 The one that surprised me the most 722 00:28:05,368 --> 00:28:07,807 was the red prawn Tater Tot. 723 00:28:09,845 --> 00:28:11,582 This chef cooks for a lot of kids 724 00:28:11,615 --> 00:28:13,586 and I love that idea. 725 00:28:13,619 --> 00:28:15,757 Having six kids, Oscar especially, 726 00:28:15,857 --> 00:28:17,894 if there's no tater he won't eat anything else. 727 00:28:17,994 --> 00:28:19,364 I love the balance of that. He played to his strengths. 728 00:28:19,464 --> 00:28:20,398 He nailed it. 729 00:28:23,004 --> 00:28:25,843 Can we talk about the top floor? The pork belly? 730 00:28:25,877 --> 00:28:27,580 (RICHARD) The pork belly was pretty spectacular. 731 00:28:27,647 --> 00:28:29,617 -Yeah. It really was. -Oh, my God. 732 00:28:29,718 --> 00:28:31,756 She was in tears after that first grab. 733 00:28:31,856 --> 00:28:34,160 -I had zero items in my hand. -I know. 734 00:28:34,260 --> 00:28:36,063 Not a protein, not a fish, nothing. 735 00:28:36,164 --> 00:28:38,602 -Middle floor. -I love the salmon bowl. 736 00:28:38,669 --> 00:28:40,172 -Beautiful. -That was Machete. 737 00:28:40,272 --> 00:28:41,642 I mean, for him to cook with such finesse? 738 00:28:41,742 --> 00:28:43,311 He did, from right out of the gate. 739 00:28:43,411 --> 00:28:45,215 -A burly 300 pound... -Sure, from Texas. 740 00:28:45,315 --> 00:28:47,153 -..chef with half his hair cut. -(LAUGHTER) 741 00:28:47,186 --> 00:28:49,323 He did well. Weakest performing dish? 742 00:28:49,423 --> 00:28:51,227 -Shame the tuna was overcooked. -Oh! Tuna was way over. 743 00:28:56,639 --> 00:28:58,475 The unwanted tofu? I mean... 744 00:28:58,543 --> 00:29:00,179 -It's just bland. -Marinate it! 745 00:29:00,279 --> 00:29:02,149 A 100 percent, marinate it. Absolutely. 746 00:29:02,182 --> 00:29:03,953 -You have to add flavor to it. -That was Emerson's dish. 747 00:29:04,053 --> 00:29:06,892 Again?! Oh, my goodness. 748 00:29:06,926 --> 00:29:11,033 The Brussels sprout base that didn't have a starch? 749 00:29:11,067 --> 00:29:13,071 There was plenty of opportunity to grab whatever you missed. 750 00:29:13,171 --> 00:29:14,708 All these bowls do need a starch. 751 00:29:14,809 --> 00:29:17,680 C'mon, Sheddie. Pull us through, man. 752 00:29:17,780 --> 00:29:20,119 -It's so hard. -Oh, gosh. 753 00:29:20,152 --> 00:29:21,656 Shall we? 754 00:29:21,689 --> 00:29:23,157 (SUSPENSEFUL MUSIC) 755 00:29:25,296 --> 00:29:26,832 Oh, my goodness me. 756 00:29:26,932 --> 00:29:28,569 Okay, so here we go. 757 00:29:28,670 --> 00:29:30,640 We asked for Next Level protein bowls 758 00:29:30,673 --> 00:29:33,646 and most of you delivered on that. 759 00:29:33,746 --> 00:29:37,353 However, only one dish can keep their team safe from elimination 760 00:29:37,453 --> 00:29:39,390 and move them to the top level for the next challenge. 761 00:29:39,456 --> 00:29:40,994 We need a miracle, God. 762 00:29:41,094 --> 00:29:45,068 (SUSPENSEFUL MUSIC BUILDS) 763 00:29:45,101 --> 00:29:46,470 The best protein bowl today was... 764 00:29:52,751 --> 00:29:55,489 -..Cole. -Oh, my God! 765 00:29:55,590 --> 00:29:57,561 -(LAUGHTER AND CHEERING) -Yes! 766 00:29:57,628 --> 00:30:00,366 (EMOTIONAL MUSIC) 767 00:30:00,466 --> 00:30:02,002 Nice job, Cole. 768 00:30:02,102 --> 00:30:03,605 (SIGHS) Thank you, chef. 769 00:30:03,706 --> 00:30:07,714 (SHRIEKS WITH DELIGHT) Yes! I did it! 770 00:30:07,814 --> 00:30:09,684 I meant when I said, "I want that for lunch." 771 00:30:09,718 --> 00:30:11,454 -Really, really well done. -Great job. 772 00:30:11,556 --> 00:30:12,890 (COLE) Damn, girl. 773 00:30:12,991 --> 00:30:14,828 You really are who you think you are. 774 00:30:14,895 --> 00:30:16,397 You just gotta keep believing it. 775 00:30:16,497 --> 00:30:19,704 Wow. Team Ramsay, you are staying on top! 776 00:30:19,771 --> 00:30:21,340 Yes! 777 00:30:21,440 --> 00:30:23,513 Woo! Thank you, Cole. 778 00:30:23,613 --> 00:30:25,850 (BELLY LAUGH) 779 00:30:25,884 --> 00:30:27,987 -Cole, well done. -Thank you, chef. 780 00:30:28,054 --> 00:30:29,924 -(GORDON) More of that, please. -You surprised yourself. 781 00:30:31,460 --> 00:30:32,864 You kicked ass. 782 00:30:32,897 --> 00:30:34,366 Listen up. 783 00:30:34,466 --> 00:30:36,772 Richard and Nyesha... 784 00:30:36,872 --> 00:30:40,379 you both now have to choose one your chefs 785 00:30:40,412 --> 00:30:43,986 to face elimination. It's a tough call. 786 00:30:44,053 --> 00:30:47,259 Nyesha, I know you had some great highs... 787 00:30:47,360 --> 00:30:48,629 a couple of lows. 788 00:30:50,533 --> 00:30:52,570 I'm gonna start with you. 789 00:30:52,670 --> 00:30:54,808 Which chef are you putting into the elimination, please? 790 00:30:54,908 --> 00:30:56,477 This is... 791 00:30:56,511 --> 00:30:58,247 so, so, so hard for me. 792 00:31:01,353 --> 00:31:05,362 I could put in my best chef here. 793 00:31:05,462 --> 00:31:09,671 Or I could put in a chef that I know will benefit 794 00:31:09,771 --> 00:31:11,875 from this elimination cook. 795 00:31:11,942 --> 00:31:14,480 (MUSIC BUILDS) 796 00:31:14,548 --> 00:31:15,281 (SOMBER NOTE) 797 00:31:21,628 --> 00:31:23,097 -(DRAMATIC BEAT) -This is... 798 00:31:23,197 --> 00:31:25,903 so, so, so hard for me. 799 00:31:25,970 --> 00:31:29,109 I could put in a chef that I know... 800 00:31:30,445 --> 00:31:32,115 will benefit... 801 00:31:32,215 --> 00:31:35,089 from this elimination cook. 802 00:31:35,189 --> 00:31:36,525 But he's been in twice before. 803 00:31:36,558 --> 00:31:38,563 (QUIETLY) Oh, my God! 804 00:31:38,663 --> 00:31:40,398 (SUSPENSEFUL MUSIC) 805 00:31:43,773 --> 00:31:45,075 -Emerson... -(DRAMATIC BEAT) 806 00:31:45,175 --> 00:31:47,514 ..I'm gonna send you back in. 807 00:31:47,614 --> 00:31:50,085 You come alive when your back is against the wall. 808 00:31:50,185 --> 00:31:52,624 Emerson makes the best dishes 809 00:31:52,724 --> 00:31:54,861 when he's in the elimination kitchen, I want to see 810 00:31:54,961 --> 00:31:57,266 -if he can do it again. -But coming back. 811 00:31:57,366 --> 00:31:58,301 And you're gonna keep coming back. 812 00:31:58,401 --> 00:31:59,269 Yeah. 813 00:32:01,742 --> 00:32:05,348 Listen, I feel whoever I send in is gonna come back. 814 00:32:05,382 --> 00:32:06,718 And we said it from the beginning 815 00:32:06,818 --> 00:32:08,856 be ready when your name is called. 816 00:32:08,956 --> 00:32:11,427 (SHARP EXHALE) Christian. 817 00:32:11,528 --> 00:32:14,033 -(GORDON, QUIETLY) Wow. -You're going in. 818 00:32:14,133 --> 00:32:15,836 -I am. -Go, big dog. 819 00:32:15,870 --> 00:32:16,705 You're the first round draft pick. 820 00:32:16,805 --> 00:32:18,976 It worked last season. 821 00:32:19,076 --> 00:32:21,381 You know, the idea is to bring someone back. 822 00:32:21,481 --> 00:32:22,984 Christian's gonna have to prove it eventually. 823 00:32:23,084 --> 00:32:24,754 So why not now? 824 00:32:24,854 --> 00:32:26,558 Go bring this home for Team Blais. 825 00:32:26,591 --> 00:32:27,861 -Go, baby. -Yes, chef. 826 00:32:27,961 --> 00:32:29,631 -You got this. -Don't let me down. 827 00:32:29,732 --> 00:32:31,233 Don't plan on it. 828 00:32:31,267 --> 00:32:33,973 What a turn. Christian, Emerson. 829 00:32:34,006 --> 00:32:35,475 Yes, chef. 830 00:32:35,576 --> 00:32:36,712 We are ditching the bowls 831 00:32:36,778 --> 00:32:40,418 and moving to refined plates 832 00:32:40,519 --> 00:32:46,264 with a flattened protein as the star. 833 00:32:46,297 --> 00:32:48,468 There hasn't been a protein I haven't nailed yet. 834 00:32:48,569 --> 00:32:50,973 It's gonna be GBD: golden, brown and delicious. 835 00:32:51,040 --> 00:32:52,911 Right. All of you head to the elevator 836 00:32:53,011 --> 00:32:55,683 and cheer your fellow chefs on. 837 00:32:55,783 --> 00:32:57,185 -Let's go, Emerson! -(RICHARD) Let's go, Christian! 838 00:32:59,724 --> 00:33:01,895 Christian! Just cook your food. 839 00:33:01,995 --> 00:33:03,231 -Danielle, help him out. -You just do you. 840 00:33:03,331 --> 00:33:04,768 Yes, chef. 841 00:33:04,868 --> 00:33:06,939 (HOLLERING) Knock him out, Emerson! 842 00:33:07,039 --> 00:33:08,643 -(ELEVATOR HUMMING) -(TENSE MUSIC) 843 00:33:08,743 --> 00:33:09,677 (ELEVATOR PINGS) 844 00:33:12,817 --> 00:33:14,788 (BOTH YELPING) 845 00:33:14,888 --> 00:33:16,525 -(JAPANESE-STYLE BATTLE CRY) -Woo! 846 00:33:16,625 --> 00:33:19,063 Just like that. 847 00:33:19,163 --> 00:33:20,700 I knew I had to be in the elimination round one time. 848 00:33:20,733 --> 00:33:23,605 I'm glad it's because I'm great at what I do. 849 00:33:23,705 --> 00:33:25,442 Nyesha's got too many people on her team. 850 00:33:25,543 --> 00:33:27,079 Gonna humble that team up a little bit. 851 00:33:27,179 --> 00:33:30,686 So Emerson, ♪ bye, bye, bye (LAUGHS) 852 00:33:30,719 --> 00:33:33,458 You got this, bro. He ain't done this like you, man. 853 00:33:33,559 --> 00:33:35,697 I've taken out chefs from the other teams already. 854 00:33:35,763 --> 00:33:37,800 Christian's no different. Let's make it three. 855 00:33:37,900 --> 00:33:39,337 Keep it simple, my brother. 856 00:33:39,437 --> 00:33:40,773 -(ELEVATOR PINGS) -Let's go. 857 00:33:40,807 --> 00:33:43,445 Time to focus. 858 00:33:43,478 --> 00:33:45,315 My heart goes out to Emerson dude, like. 859 00:33:45,349 --> 00:33:48,656 He's really a survivor, man. Like he's so strong. 860 00:33:48,756 --> 00:33:52,664 Twenty-five minutes for a lovely breaded-cutlet entree. 861 00:33:52,731 --> 00:33:54,701 Stand by, guys. 862 00:33:54,801 --> 00:33:57,974 Three, two, one... let's go! 863 00:33:58,074 --> 00:33:59,678 (CHEFS) Let's go, let's go... 864 00:33:59,778 --> 00:34:01,447 I'm running in front of Emerson, 865 00:34:01,515 --> 00:34:03,451 and I got some pretty broad shoulders, 866 00:34:03,519 --> 00:34:05,388 so I'm looking at both the proteins 867 00:34:05,489 --> 00:34:06,925 and making sure I have time to think 868 00:34:06,992 --> 00:34:08,962 before I let him grab anything. 869 00:34:09,062 --> 00:34:11,969 -(SHOES SQUEAKING) -Pork, chicken. Good. 870 00:34:12,069 --> 00:34:13,505 I'm grabbing that chicken. 871 00:34:13,605 --> 00:34:15,242 I'm sticking to what I can do quick 872 00:34:15,342 --> 00:34:17,614 -in 25 minutes. -(GORDON) Spaghetti, good. 873 00:34:17,681 --> 00:34:19,349 -I'm grabbing the pork... -Diced tomatoes there. 874 00:34:19,383 --> 00:34:21,387 ..carrots, potatoes and rice. 875 00:34:21,487 --> 00:34:23,792 It's exactly what I need to make this perfect dish. 876 00:34:23,892 --> 00:34:25,495 -(GORDON) Onion there, as well. -(DARIAN) Get some cheese. 877 00:34:25,563 --> 00:34:27,432 -(GORDON) Mozzarella's here. -To your right! 878 00:34:27,533 --> 00:34:30,338 Thank the platform gods, 'cause what chicken parmesan dish 879 00:34:30,405 --> 00:34:34,013 does not have melted mozzarella and a helping of pecorino. 880 00:34:34,113 --> 00:34:35,984 I have everything I need. 881 00:34:36,084 --> 00:34:39,223 Your 25 minutes starts now, guys. Let's go! 882 00:34:39,257 --> 00:34:40,993 -What did you grab? -I grabbed pork. 883 00:34:41,093 --> 00:34:42,496 -Making the rice now. -What're you thinking? 884 00:34:42,530 --> 00:34:44,801 So I'm doing a Japanese chicken katsu. 885 00:34:44,901 --> 00:34:46,538 Tell me about the katsu sauce. How will you elevate that? 886 00:34:46,638 --> 00:34:49,544 I'm gonna make a roux for the sauce. 887 00:34:49,644 --> 00:34:51,380 -Good. -And I'm gonna put a little bit 888 00:34:51,447 --> 00:34:53,251 -of dairy to cream it up. -Good. 889 00:34:53,285 --> 00:34:54,888 And I'm gonna go start making that right now. 890 00:34:54,988 --> 00:34:56,424 Off you go. Don't stop, don't stop. 891 00:34:56,525 --> 00:34:59,163 -Don't stop. -Let's go, Emerson. 892 00:34:59,263 --> 00:35:00,799 Right young man, what'd you grab? Chicken? 893 00:35:00,866 --> 00:35:03,071 -Chicken, yes. -Good. Tell me about the dish. 894 00:35:03,171 --> 00:35:05,175 -What're you doing? -A breaded, pounded chicken. 895 00:35:05,275 --> 00:35:07,647 -I'll make a basil pesto pasta. -Love that. 896 00:35:07,680 --> 00:35:10,052 And a tomato sauce. A classic, elegant chicken parm. 897 00:35:10,152 --> 00:35:11,989 Love that, love that, love that. 898 00:35:12,056 --> 00:35:13,659 Ooh, okay. Alright, alright. 899 00:35:13,759 --> 00:35:15,597 (LIVELY MUSIC) 900 00:35:15,697 --> 00:35:17,198 (DANIELLE) Come on, Emerson, you got this. 901 00:35:19,571 --> 00:35:21,407 Put one on top, too. Yep, there you go. 902 00:35:21,474 --> 00:35:23,210 -Beat it out. -Ooh, yeah. 903 00:35:24,681 --> 00:35:25,950 Beautiful. 904 00:35:26,050 --> 00:35:26,918 -That is beautiful. -Yeah. 905 00:35:27,018 --> 00:35:28,789 Guys, five minutes gone. 906 00:35:28,889 --> 00:35:30,158 Emerson, Christian, breadcrumbs. 907 00:35:30,225 --> 00:35:31,929 -What're you thinking? -Panko, please. 908 00:35:32,029 --> 00:35:33,565 -Panko crust, chef. -Panko! Let's go. 909 00:35:33,666 --> 00:35:35,536 (DETERMINED MUSIC) 910 00:35:35,636 --> 00:35:37,607 Nice and gentle. 911 00:35:37,707 --> 00:35:39,711 Were you surprised Nyesha put him back in there? 912 00:35:39,811 --> 00:35:42,717 (MATT) He's our sniper, man. He takes people out. 913 00:35:42,817 --> 00:35:44,186 His advantage is he's been up here twice already, right? 914 00:35:44,286 --> 00:35:45,923 He's locked it. 915 00:35:46,023 --> 00:35:47,426 If anything, he should be locked in. 916 00:35:47,459 --> 00:35:50,365 (FAST-PACED CLASSICAL MUSIC) 917 00:35:50,465 --> 00:35:51,902 (CHEFS) There ya go! Heck yeah, baby. Good man. 918 00:35:51,968 --> 00:35:53,270 Oh! That's beautiful. 919 00:35:55,041 --> 00:35:57,212 -Woo! -Woo! Here we go, E. 920 00:35:57,312 --> 00:35:59,182 -You're feeling it, bro. -Bring it home baby, c'mon! 921 00:35:59,249 --> 00:36:01,053 Halfway, guys! Be careful of that roux, okay? 922 00:36:01,087 --> 00:36:02,991 -Yes, chef. -Yeah? I was gonna say-- 923 00:36:03,058 --> 00:36:05,062 -I'm working on that right now. -You don't want it too floury. 924 00:36:05,095 --> 00:36:06,665 No, not too floury. 925 00:36:06,765 --> 00:36:09,136 Make sure it is definitely not lumpy. 926 00:36:09,236 --> 00:36:10,338 Start cooking your pasta, Christian. 927 00:36:10,438 --> 00:36:12,109 Remember the pasta, okay? 928 00:36:12,209 --> 00:36:14,815 I'm focused on the main dish, chicken parm. 929 00:36:14,915 --> 00:36:16,351 Sauce is good. 930 00:36:16,451 --> 00:36:19,222 -(TENSE MUSIC) -Cream is good. 931 00:36:19,323 --> 00:36:20,926 (ANXIOUS) What's that cream going with? 932 00:36:20,993 --> 00:36:22,930 It's pasta that's not in yet! 933 00:36:22,964 --> 00:36:25,101 Nine and a half minutes to go, yes? 934 00:36:25,201 --> 00:36:26,972 Pasta in there now, please. 935 00:36:27,072 --> 00:36:29,343 Pasta in now? There you go. 936 00:36:29,409 --> 00:36:32,517 I do not want to serve raw pasta in an elimination round. 937 00:36:32,617 --> 00:36:34,252 -Damn! -Just want to get as much gas 938 00:36:34,353 --> 00:36:35,221 up there as possible. It's boiling. 939 00:36:35,255 --> 00:36:37,426 Perfect. 940 00:36:37,527 --> 00:36:40,365 I want you to taste this, and you tell me. 941 00:36:40,431 --> 00:36:42,504 -Does that taste bland? -It tastes bland. 942 00:36:42,570 --> 00:36:44,975 So, no curry in there. Use more curry in there, okay? 943 00:36:45,075 --> 00:36:47,112 -Off you go, bud. Let's go. -Thank you. 944 00:36:47,212 --> 00:36:49,383 (DANIELLE) Think about your depth of flavor. 945 00:36:49,483 --> 00:36:51,888 -Three and a half. -Three and a half minutes? 946 00:36:51,922 --> 00:36:54,126 Yep, three and a half. It's gonna be tight. 947 00:36:54,226 --> 00:36:56,230 It's gonna be down to the wire with that pasta. 948 00:36:56,263 --> 00:36:58,401 Literally waiting until the last second 949 00:36:58,501 --> 00:37:00,004 and it's not cooked. 950 00:37:00,104 --> 00:37:01,741 I just feel my heart racing. 951 00:37:01,841 --> 00:37:03,779 (MIMICS HORSE GALLOPING) 952 00:37:03,845 --> 00:37:05,583 Try and take some out here so it cooks quicker. 953 00:37:05,683 --> 00:37:07,820 -You've got no choice. -Oh, my God. 954 00:37:07,920 --> 00:37:09,558 Well, he took half of it out because it wasn't ready. 955 00:37:09,658 --> 00:37:10,793 We got a couple minutes left. 956 00:37:10,893 --> 00:37:12,495 -Taste. -No. 957 00:37:14,534 --> 00:37:15,536 It's still not done, yeah? 958 00:37:15,603 --> 00:37:17,873 (BLEEP)! Wait. (SPITS) 959 00:37:17,973 --> 00:37:18,909 (MUSIC ENDS WITH A FLOURISH) 960 00:37:23,417 --> 00:37:24,687 Okay, you gotta take a leap of faith now. 961 00:37:24,788 --> 00:37:26,323 Take that right to the wire, young man. 962 00:37:26,423 --> 00:37:28,529 -We have no choice. -Yes, chef. 963 00:37:28,562 --> 00:37:31,902 Final two minutes is now. Let's go, start plating. 964 00:37:32,002 --> 00:37:34,273 (URGENT MUSIC) 965 00:37:34,340 --> 00:37:36,210 You say when and I'll drain out the pasta. 966 00:37:36,310 --> 00:37:37,646 -You tell me when. -Right now, chef. Right now. 967 00:37:39,083 --> 00:37:41,086 (METALLIC CLATTERING) 968 00:37:41,187 --> 00:37:44,292 Ninety seconds, guys. Ninety seconds. 969 00:37:44,359 --> 00:37:45,428 -Chef, cut? -You do whatever. 970 00:37:45,462 --> 00:37:46,931 Trust your gut! 971 00:37:48,869 --> 00:37:51,340 -Here you go. -Ah, he better get this. 972 00:37:51,440 --> 00:37:52,911 (GORDON) Now lay that out nicely. 973 00:37:53,011 --> 00:37:55,315 -Beautiful. -Beautiful! 974 00:37:55,415 --> 00:38:00,292 Five, four, three, two, one... and stop, everybody! 975 00:38:00,325 --> 00:38:02,028 Well done. 976 00:38:02,095 --> 00:38:03,297 -(MATT) Good job, guys! -Well done. 977 00:38:03,364 --> 00:38:05,501 -Thank you, chef. -Well done. 978 00:38:05,602 --> 00:38:07,172 (JARED) Take that money! 979 00:38:07,205 --> 00:38:10,311 (ATMOSPHERIC MUSIC) 980 00:38:10,378 --> 00:38:12,584 (ELEVATOR PINGS) 981 00:38:12,617 --> 00:38:14,052 Nyesha, Richard, welcome back. 982 00:38:14,119 --> 00:38:17,493 Wow, what an extraordinary cook. 983 00:38:17,594 --> 00:38:20,365 Let's start here on the left. 984 00:38:20,465 --> 00:38:24,006 This is a beautiful Airline Chicken Parm 985 00:38:24,072 --> 00:38:26,779 served with a wonderful tomato sauce and a spaghetti. 986 00:38:26,812 --> 00:38:28,515 (SUSPENSEFUL MUSIC) 987 00:38:30,720 --> 00:38:33,391 My heart is racing. I'm sweatin'. 988 00:38:33,491 --> 00:38:35,863 That pasta needs to be cooked. (SHARP EXHALE) 989 00:38:35,930 --> 00:38:38,233 I love the texture on the chicken parm. 990 00:38:38,334 --> 00:38:40,672 It's a restaurant-worthy chicken parm. 991 00:38:40,772 --> 00:38:43,344 It's not really the right sauce, I wish it wasn't a creamy sauce 992 00:38:43,377 --> 00:38:44,881 to sort of counteract the cheesy parm. 993 00:38:44,981 --> 00:38:47,520 But overall, a tasty dish. 994 00:38:47,620 --> 00:38:51,562 -(GENTLE MUSIC) -The chicken parm is nailed. 995 00:38:51,662 --> 00:38:55,268 But the pasta's just ever so slightly underdone. 996 00:38:55,368 --> 00:38:57,507 (MUSIC ENDS) 997 00:38:57,607 --> 00:39:01,414 Next up is a Pork Katsu with a Japanese curry 998 00:39:01,515 --> 00:39:05,088 and fragrant rice seasoned with panko breadcrumbs. 999 00:39:05,121 --> 00:39:06,824 (SUSPENSEFUL MUSIC) 1000 00:39:11,166 --> 00:39:14,439 This is comfort food cooking displayed really beautifully. 1001 00:39:14,540 --> 00:39:17,378 What I'm searching for is a little bit more texture 1002 00:39:17,412 --> 00:39:20,318 and coloration on the actual katsu itself. 1003 00:39:20,418 --> 00:39:22,723 The cooking on it is a bit uneven, 1004 00:39:22,823 --> 00:39:25,027 but overall really beautiful presentation. 1005 00:39:26,665 --> 00:39:28,535 Pork: perfectly cooked. 1006 00:39:28,602 --> 00:39:31,106 I'm surprised how much flavor is in the curry 1007 00:39:31,140 --> 00:39:33,211 considering the amount of time. 1008 00:39:33,311 --> 00:39:37,653 But the texture of the curry, for me, is a little too thick. 1009 00:39:37,720 --> 00:39:40,124 I mean, two great renditions of breaded cutlet dishes. 1010 00:39:40,158 --> 00:39:42,028 That's as close as it can get. 1011 00:39:43,965 --> 00:39:45,301 -(TENSE MUSIC) -Now for the tough part. 1012 00:39:45,401 --> 00:39:47,439 Richard... 1013 00:39:47,540 --> 00:39:49,577 which dish will you be eliminating tonight? 1014 00:39:49,677 --> 00:39:53,050 The dish that I'm going to be eliminating tonight is... 1015 00:39:55,288 --> 00:39:57,760 (MUSIC BUILDS, ENDS) 1016 00:39:57,827 --> 00:39:58,828 ..the pork. 1017 00:40:01,166 --> 00:40:03,071 Nyesha, please. 1018 00:40:03,171 --> 00:40:04,808 Tough choice. 1019 00:40:04,908 --> 00:40:06,711 Both great dishes... 1020 00:40:06,811 --> 00:40:10,151 but I am eliminating the pork dish. 1021 00:40:12,055 --> 00:40:14,459 Oh! That dish was cooked by... 1022 00:40:14,560 --> 00:40:17,032 -Emerson. I'm so sorry. -(GENTLE PIANO MUSIC) 1023 00:40:17,065 --> 00:40:18,969 -Oh! -So sad. 1024 00:40:19,069 --> 00:40:22,008 (DISAPPOINTED SIGHS) 1025 00:40:22,108 --> 00:40:24,346 He really fought his way through the whole time. 1026 00:40:24,446 --> 00:40:25,849 -I'm so proud of him. -He cares so much. 1027 00:40:25,916 --> 00:40:29,056 (GORDON'S GIRLS) We love you, Emerson. 1028 00:40:29,156 --> 00:40:32,229 You have stood the test of time in these elimination cooks 1029 00:40:32,329 --> 00:40:34,734 and you have come back stronger, 1030 00:40:34,801 --> 00:40:37,472 without a doubt, every single time. 1031 00:40:37,573 --> 00:40:39,476 I'm proud of myself. I learned a lot. 1032 00:40:39,578 --> 00:40:41,848 It's a great ride. 1033 00:40:41,915 --> 00:40:44,453 Sometimes the ride has to end, right? 1034 00:40:44,521 --> 00:40:46,791 Do not stop cooking and putting that soulfulness 1035 00:40:46,858 --> 00:40:48,094 into your food. 1036 00:40:48,194 --> 00:40:50,332 Thank you, chef. 1037 00:40:50,365 --> 00:40:51,534 Wow! 1038 00:40:53,104 --> 00:40:55,976 (EVERYONE GUSHING) 1039 00:40:56,076 --> 00:40:58,247 (AMBER) Oh, my God! 1040 00:40:58,347 --> 00:41:01,521 Oh, that's gonna make us cry. Oh! 1041 00:41:01,621 --> 00:41:03,659 (EMOTIONAL) I lost one of my best friends... 1042 00:41:03,759 --> 00:41:05,930 a couple years ago. 1043 00:41:06,030 --> 00:41:09,504 And today I sent a prayer... asking him... 1044 00:41:09,537 --> 00:41:11,406 (SNIFFLES) ..to look out for me 1045 00:41:11,508 --> 00:41:14,212 -throughout this competition. -Wow. 1046 00:41:14,312 --> 00:41:15,716 I feel like this butterfly landing on me right now... 1047 00:41:19,489 --> 00:41:22,029 ..is him looking over me. I can't believe it. 1048 00:41:22,095 --> 00:41:23,598 I feel like that butterfly landing on me... 1049 00:41:26,136 --> 00:41:27,606 ..that has to mean something. 1050 00:41:30,178 --> 00:41:33,586 (SNIFFLES) And I know he would've been proud of me. 1051 00:41:33,686 --> 00:41:36,390 Young man, there's a lot of love around you. 1052 00:41:36,423 --> 00:41:38,728 We can all see it. Keep your head up high. 1053 00:41:38,828 --> 00:41:41,167 Go forth and conquer. 1054 00:41:41,267 --> 00:41:42,870 We'll keep tabs on you, okay? 1055 00:41:42,937 --> 00:41:44,674 (SNIFFLING) 1056 00:41:44,774 --> 00:41:47,746 (EMOTIONAL MUSIC CONTINUES) 1057 00:41:51,688 --> 00:41:53,458 Everybody, give it up for Emerson, everybody. 1058 00:41:53,559 --> 00:41:55,061 -Come on, let's go. -(ENTHUSIASTIC APPLAUSE) 1059 00:41:55,161 --> 00:41:57,399 (GORDON) Oh, man... 1060 00:41:57,432 --> 00:41:59,203 I'll see you on the other side, chef. 1061 00:41:59,236 --> 00:42:00,839 -I love you guys. -(GORDON) Take care, bud. 1062 00:42:00,939 --> 00:42:02,676 -Well done, Emerson. -Thank you. 1063 00:42:02,710 --> 00:42:04,279 -(MATT) Well done, Emerson. -(GORDON) Well done! 1064 00:42:07,285 --> 00:42:09,691 Alright Christian, congratulations. 1065 00:42:09,758 --> 00:42:12,563 Chicken parm: dee-licious. Man! 1066 00:42:12,630 --> 00:42:14,701 -(LIGHT MUSIC) -Oh boy, that butterfly 1067 00:42:14,734 --> 00:42:16,370 has come to join you now on your shoulder. 1068 00:42:16,470 --> 00:42:18,074 Aw, they love Filipinos, these butterflies. 1069 00:42:18,174 --> 00:42:20,613 (LAUGHTER) 1070 00:42:20,713 --> 00:42:23,283 Next time we see you, you're gonna be serving up 1071 00:42:23,317 --> 00:42:27,158 a star-studded affair. Good night. 1072 00:42:27,225 --> 00:42:30,231 -Wow. -(UPBEAT MUSIC) 1073 00:42:30,264 --> 00:42:32,637 -(RICHARD) Good job, Christian! -Hey, you picked the right guy. 1074 00:42:32,737 --> 00:42:34,573 Good job. Let's go, Trailblazers. 1075 00:42:38,114 --> 00:42:39,483 -(HI-ENERGY ROCK) -(NYESHA) Next time 1076 00:42:39,584 --> 00:42:41,487 -on Next Level Chef... -(CHEFS) Whoa! 1077 00:42:41,588 --> 00:42:43,491 For the first time ever, you'll all be cooking 1078 00:42:43,592 --> 00:42:46,898 -an incredible dinner service. -What?! 1079 00:42:46,998 --> 00:42:49,135 We have asked some very special friends of ours 1080 00:42:49,235 --> 00:42:50,972 to come in and judge. 1081 00:42:51,039 --> 00:42:53,111 Seven Michelin Stars between them. 1082 00:42:53,177 --> 00:42:55,448 -Don't (BLEEP) up! -What didn't you grab? 1083 00:42:55,481 --> 00:42:56,984 (ROARING) We want it ALL! 1084 00:42:57,018 --> 00:42:58,221 (NYESHA) We are on fire in here! 1085 00:42:58,321 --> 00:43:00,057 -Woo! -Look at that! 1086 00:43:00,157 --> 00:43:02,629 I've never seen anything like this. 1087 00:43:02,729 --> 00:43:05,168 -Machete, get in here! -I dunno if we're gonna make it. 1088 00:43:05,268 --> 00:43:06,738 Stop putting the asparagus in the same place. 1089 00:43:06,771 --> 00:43:08,341 It's not preschool. 1090 00:43:08,374 --> 00:43:09,810 (MUSIC FADES GRADUALLY)