1
00:00:01,336 --> 00:00:03,138
(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 --> 00:00:06,345
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 --> 00:00:11,556
their team safe
was cooked by... Andy.
6
00:00:11,557 --> 00:00:13,960
(LAUGHTER AND SCREAMING)
7
00:00:13,961 --> 00:00:15,498
- Oh!
- There you go, beautiful.
8
00:00:15,599 --> 00:00:18,235
- 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 --> 00:00:26,520
Jesus, take the wheel!
13
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- The platform is here!
- Grab 'em, grab 'em!
14
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It's coming, it's coming!
15
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And up!
16
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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?
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00:00:36,339 --> 00:00:38,711
Go big or go home, baby.
20
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Ugh, I don't know what this is.
21
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I don't know what to do.
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I literally have nothing.
23
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(HI-ENERGY ROCK MUSIC)
24
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- (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 --> 00:01:08,002
- Yes.
- Loving this energy.
28
00:01:08,003 --> 00:01:10,139
- Wassup, baby?
- (CHUCKLING) Baby!
29
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Lezz go. Lezz go.
(LAUGHING)
30
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- Feeling good?
- (VARIOUS VOICES) Yes, chef!
31
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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
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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 --> 00:01:24,835
...thanks to Andy,
36
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we are in that top-level kitchen
where we belong!
37
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- (WHOOPS AND CHEERS)
- That's right!
38
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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
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Gordon's Girls are staying
on top. (LAUGHS)
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Team Arrington!
45
00:01:46,747 --> 00:01:48,316
(CHEERING)
46
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Thanks to Mr. Emerson,
47
00:01:50,555 --> 00:01:53,058
we're in the middle kitchen
today.
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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 --> 00:02:02,544
You said, "If someone's gonna
come back, it's me."
52
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Hell, yeah.
53
00:02:04,281 --> 00:02:05,483
Today's a fresh start.
54
00:02:05,584 --> 00:02:07,220
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 --> 00:02:10,760
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.
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I love it down there.
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00:02:16,306 --> 00:02:17,942
Good, 'cause it looks
like you're spending
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- most of the season down there.
- Per usual.
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(LAUGHING) Ah, come on!
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00:02:21,349 --> 00:02:23,754
Right, let's get down
to business, shall we?
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00:02:23,755 --> 00:02:26,225
For today's challenge,
you'll all have 30 minutes
65
00:02:26,226 --> 00:02:29,765
to create a Next Level
protein bowl.
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00:02:29,766 --> 00:02:33,372
You need to build a whole dish:
the base, the protein,
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00:02:33,373 --> 00:02:36,112
incredible eye-catching toppings
and, of course, the sauce
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00:02:36,212 --> 00:02:38,082
- that brings it together.
- Ooh!
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00:02:38,183 --> 00:02:40,987
From the stalls and streets
of Bangkok
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00:02:40,988 --> 00:02:42,959
to the brunch counters
in Brooklyn,
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00:02:43,060 --> 00:02:45,396
they showcase
international flavors
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00:02:45,397 --> 00:02:49,506
and creativity
that define casual dining today.
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00:02:49,606 --> 00:02:52,042
From poke bowls to bibimbaps,
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00:02:52,043 --> 00:02:55,619
you'll find them everywhere,
on every street corner.
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00:02:55,719 --> 00:02:58,123
Even fine dining menus
have them right now.
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They look simple,
but every layer
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has to count and make sense.
Balance is crucial.
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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...
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00:03:07,909 --> 00:03:11,149
Because we know food bowls
are for busy people
81
00:03:11,249 --> 00:03:13,152
that are constantly
on the run...
82
00:03:13,153 --> 00:03:15,022
- today...
- Here we go.
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00:03:15,023 --> 00:03:17,027
...the platform's running.
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00:03:17,127 --> 00:03:20,165
It will not be stopping
on your floor.
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- (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.
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00:03:36,266 --> 00:03:37,567
- Yes, chef!
- (GORDON) And good luck.
92
00:03:37,568 --> 00:03:39,772
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 --> 00:03:51,662
- 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 --> 00:03:57,173
♪ Beautiful
101
00:03:57,174 --> 00:03:59,311
(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 --> 00:04:06,993
(CHEFS) Here we go! Lezz go!
105
00:04:06,994 --> 00:04:09,197
I'm feeling very insecure
about the platform not stopping.
106
00:04:09,198 --> 00:04:10,332
- 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
00:04:24,361 --> 00:04:27,234
Yo, I got this first.
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00:04:27,334 --> 00:04:28,937
This is my station.
I'm not moving.
115
00:04:29,037 --> 00:04:30,875
Sorry. I got here and I'm...
116
00:04:30,975 --> 00:04:34,348
I got here, buddy.
Are you really doing this?
117
00:04:34,448 --> 00:04:36,185
I don't care where
you were yesterday, dude.
118
00:04:36,285 --> 00:04:37,488
You don't get this station.
119
00:04:37,589 --> 00:04:39,826
Hey, why are we mixing it up?
120
00:04:39,926 --> 00:04:41,596
Like, what is going on?
121
00:04:41,696 --> 00:04:44,636
- Dude, I got here!
- Woo! Tension, tension.
122
00:04:44,736 --> 00:04:48,241
- This is a Wild West standoff.
- (WHIP CRACKS)
123
00:04:48,242 --> 00:04:49,845
I'm sorry, I got here
at my station.
124
00:04:49,846 --> 00:04:51,783
Emerson, I got here.
125
00:04:51,784 --> 00:04:53,654
- Isn't this the station here?
- I mean...
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00:04:53,754 --> 00:04:55,658
(EMERSON) I mean, I'll...
(LAUGHS)
127
00:04:55,758 --> 00:04:58,497
...I mean, I was
at the stove, so.
128
00:04:58,598 --> 00:05:01,000
That was a dweeb move!
That was not a team move.
129
00:05:01,001 --> 00:05:02,237
That was a dweeb move.
130
00:05:02,238 --> 00:05:04,374
(UPBEAT MUSIC)
131
00:05:04,475 --> 00:05:06,779
Here we go,
back where we all started.
132
00:05:06,780 --> 00:05:09,183
- Alright, let's go.
- Grab your stations.
133
00:05:09,184 --> 00:05:10,721
- Okay, I'll go right here.
- Yeah, I'll go right here then.
134
00:05:10,722 --> 00:05:12,123
Perfect.
135
00:05:12,124 --> 00:05:12,991
The boys are back.
136
00:05:12,992 --> 00:05:14,528
Woo!
137
00:05:14,529 --> 00:05:15,931
Let's go. Let's go, boys!
138
00:05:15,932 --> 00:05:18,638
How we doing?
We're ready to go? Good.
139
00:05:18,738 --> 00:05:20,807
We're ready to rock?
Let's line up over here
140
00:05:20,808 --> 00:05:23,078
so we can have a little
pre-game chat, right?
141
00:05:23,079 --> 00:05:25,282
This challenge is
in your wheelhouse, right?
142
00:05:25,283 --> 00:05:27,120
I wake up.
It's a breakfast protein bowl.
143
00:05:27,220 --> 00:05:28,524
- (HI-ENERGY MUSIC)
- Hit a workout.
144
00:05:28,624 --> 00:05:30,293
It's a protein bowl after that.
145
00:05:30,393 --> 00:05:31,897
After dinner
and it's dessert time.
146
00:05:31,997 --> 00:05:33,901
Now it's like a yogurt bowl.
147
00:05:34,001 --> 00:05:35,805
The only caveat is I usually
148
00:05:35,905 --> 00:05:36,973
layer the protein
on top of the protein.
149
00:05:37,073 --> 00:05:38,611
(MUSIC ENDS)
150
00:05:38,711 --> 00:05:40,146
(CHUCKLES)
151
00:05:40,246 --> 00:05:42,016
- Champions are built down here.
- Yeah.
152
00:05:42,017 --> 00:05:44,556
- (UPBEAT MUSIC)
- We ready?
153
00:05:44,656 --> 00:05:47,159
- (CHEFS) Yeah!
- We ready!
154
00:05:47,160 --> 00:05:49,698
One, two, three... let's go!
155
00:05:49,699 --> 00:05:53,172
- Ah team, I love the energy.
- Lezz go, baby. Lezz go.
156
00:05:53,273 --> 00:05:55,043
The only team
with five members left.
157
00:05:55,143 --> 00:05:56,044
- Yes, yes.
- Five slamma jamma!
158
00:05:56,045 --> 00:05:57,982
Clock it.
159
00:05:57,983 --> 00:05:59,719
- Let's go, ladies. Come on!
- Hello, chef!
160
00:05:59,819 --> 00:06:01,856
How nice is this kitchen
up here?
161
00:06:01,857 --> 00:06:04,596
As that platform starts moving,
we'll get there early.
162
00:06:04,696 --> 00:06:06,600
It's gonna go down, but
it's also gonna come back up.
163
00:06:06,700 --> 00:06:09,171
So grab the protein first.
164
00:06:09,272 --> 00:06:10,407
Let's send Richard
a little present.
165
00:06:10,508 --> 00:06:11,777
- Yes!
- Yes.
166
00:06:11,877 --> 00:06:13,312
(LAUGHTER)
167
00:06:13,313 --> 00:06:15,016
- (HOLLERING) Richard!
- Yes?
168
00:06:15,116 --> 00:06:16,419
- (DRAMATIC MUSIC)
- Oh, my God!
169
00:06:16,520 --> 00:06:18,456
(ALL GASPING)
Is it a Wagyu steak?
170
00:06:18,557 --> 00:06:20,795
Is that... Oh, (BLEEP)!
171
00:06:20,895 --> 00:06:22,198
No, it was raw egg.
172
00:06:22,298 --> 00:06:23,600
- Oh, wow.
- (LAUGHTER)
173
00:06:23,601 --> 00:06:25,170
(GORDON) Here we go.
174
00:06:25,270 --> 00:06:28,610
The platform
is starting to move.
175
00:06:28,611 --> 00:06:30,614
- (PLATFORM BLEEPS)
- Let's go! Let's go!
176
00:06:30,615 --> 00:06:32,317
Let's go, let's go, let's go.
177
00:06:32,417 --> 00:06:34,154
- Platform comes down.
- (GORDON) Pork belly!
178
00:06:34,155 --> 00:06:35,490
It's moving so fast,
I don't have time to choose.
179
00:06:35,591 --> 00:06:37,493
Black cod, octopus.
180
00:06:37,494 --> 00:06:38,864
It's just like,
"Oh, God! Oh, God!"
181
00:06:38,965 --> 00:06:42,169
- Ladies!
- I'm just like, "Ah, octopus!"
182
00:06:42,170 --> 00:06:44,341
- Okay, I guess I have tentacles.
- (GORDON) Grab!
183
00:06:44,441 --> 00:06:46,178
Platform is still going,
it's still going.
184
00:06:46,279 --> 00:06:48,717
- I'm reaching my arms down.
- (YELPING)
185
00:06:48,817 --> 00:06:52,491
Everything is just slipping
through my fingertips...
186
00:06:52,592 --> 00:06:54,629
- Man, that was fast!
- ...and I literally have nothing.
187
00:06:55,831 --> 00:06:57,100
(GORDON) Shoot!
188
00:06:57,200 --> 00:06:59,838
- (UPBEAT MUSIC)
- (NYESHA) Go!
189
00:06:59,839 --> 00:07:01,776
Go, go, go!
190
00:07:01,876 --> 00:07:04,181
I see this pork chop.
I want it.
191
00:07:04,281 --> 00:07:06,384
Connor and I go at it.
He pulls it out of my hand.
192
00:07:06,385 --> 00:07:07,521
Man, I didn't grab anything
193
00:07:07,622 --> 00:07:09,225
I see a pork chop.
194
00:07:09,325 --> 00:07:10,895
I grab a pork chop.
I come down.
195
00:07:10,995 --> 00:07:13,265
It's not a pork chop, it's ribs.
(SIGHS)
196
00:07:13,266 --> 00:07:17,240
You do not cook ribs
in 30 minutes.
197
00:07:17,340 --> 00:07:18,375
- Period.
- (NYESHA) Grab a protein!
198
00:07:18,376 --> 00:07:19,912
This thing's going quick.
199
00:07:19,913 --> 00:07:21,248
I see these prawns
slipping by me.
200
00:07:21,348 --> 00:07:22,918
Argh! The platform is gone.
201
00:07:22,919 --> 00:07:25,656
I don't have a protein.
(BLEEP)
202
00:07:25,657 --> 00:07:28,061
(RICHARD) As soon as you see it!
Let's go! Go, go, go!
203
00:07:28,062 --> 00:07:30,667
Let's go!
Okay, protein, sauce, base.
204
00:07:30,668 --> 00:07:32,537
I see red prawns
in the basement.
205
00:07:32,538 --> 00:07:35,645
I went,
"Whoa. Hey, good looking."
206
00:07:35,745 --> 00:07:37,682
- (ROMANTIC MUSICAL REPRISE)
- It was on after that.
207
00:07:37,782 --> 00:07:40,053
Like, red prawns were a gift.
208
00:07:40,153 --> 00:07:42,559
- (RICHARD) Pork belly cod, duck!
- Duck, you kidding me?
209
00:07:42,659 --> 00:07:45,162
I'd kill for that,
and I didn't have to. (LAUGHS)
210
00:07:45,163 --> 00:07:47,099
(RICHARD) Protein, sauce, base.
211
00:07:47,100 --> 00:07:49,538
I see this black cod, I'm like,
"I'ma take that one."
212
00:07:49,539 --> 00:07:51,007
What were these folks
thinking upstairs?
213
00:07:51,008 --> 00:07:53,212
There's some rice. Rice!
214
00:07:53,312 --> 00:07:55,551
- (DANIELLE) Here it comes.
- Gimme that steak, gimme that...
215
00:07:55,651 --> 00:07:57,554
(GORDON) Oh my God, there's
still proteins coming up.
216
00:07:57,555 --> 00:07:59,960
I can see steak
on the left hand side.
217
00:08:00,060 --> 00:08:02,666
- It comes right back up.
- Oh shoot. No Emerson, no!
218
00:08:02,766 --> 00:08:05,403
Grab that skirt steak.
WOO!
219
00:08:05,504 --> 00:08:07,373
(NYESHA) Grab a protein!
Grab ingredients!
220
00:08:07,374 --> 00:08:09,579
It's either the nasty protein
or it's the salmon collar
221
00:08:09,580 --> 00:08:11,416
and I'm like,
"Salmon collar it is."
222
00:08:11,517 --> 00:08:13,588
- (DANIELLE) Oh, gosh!
- Whoa! Woo!
223
00:08:13,688 --> 00:08:15,457
Hey, things are falling,
things are falling!
224
00:08:15,558 --> 00:08:17,460
Oh yeah, give me that kale.
I need green.
225
00:08:17,561 --> 00:08:18,964
- (HOLLERING) This is mine!
- Let's go, let's go.
226
00:08:19,064 --> 00:08:20,601
I'm watching
the platform come up.
227
00:08:20,701 --> 00:08:23,372
There's pork belly here.
Quick, pork belly.
228
00:08:23,373 --> 00:08:26,110
There's pork belly on the other
side of this platform...
229
00:08:26,111 --> 00:08:29,586
(GORDON) No time!
No time to... Gotta go!
230
00:08:29,686 --> 00:08:32,323
...and the platform is gone.
It's gone, that quick.
231
00:08:32,324 --> 00:08:35,129
(GORDON) Shoot! Man!
232
00:08:35,130 --> 00:08:37,734
- I said it wasn't stopping.
- (SIGHS) Oh man, man.
233
00:08:37,735 --> 00:08:39,739
Right ladies, your 30 minutes
start now. (CLAPS) Okay?
234
00:08:39,740 --> 00:08:41,342
Let's go. (SIGHS)
235
00:08:41,442 --> 00:08:43,211
I don't know what this is.
236
00:08:43,212 --> 00:08:45,618
I look down and I realize
237
00:08:45,718 --> 00:08:50,493
all I have is basil,
sage and frozen spinach.
238
00:08:50,595 --> 00:08:53,766
I'm literally
freaking out right now.
239
00:08:53,767 --> 00:08:55,871
I dunno what to do.
Trying not to get in my head
240
00:08:55,971 --> 00:08:57,441
because I feel like
if I get in my head
241
00:08:57,542 --> 00:08:58,876
(EMOTIONAL) I'm gonna get
in my way.
242
00:08:58,877 --> 00:09:00,480
And then I'm just not
gonna do good.
243
00:09:00,581 --> 00:09:03,085
(DRAMATIC MUSIC)
244
00:09:03,086 --> 00:09:04,454
(SNIFFLES)
245
00:09:04,555 --> 00:09:05,323
(MUSIC ENDS)
246
00:09:09,632 --> 00:09:11,502
(GENTLE MUSIC)
247
00:09:11,503 --> 00:09:12,772
Hey, hey.
248
00:09:15,711 --> 00:09:18,783
This is what you were
made for, okay?
249
00:09:18,784 --> 00:09:20,386
And it's coming down again,
don't forget that.
250
00:09:20,486 --> 00:09:22,324
- Yeah, yeah.
- It's coming down again.
251
00:09:22,424 --> 00:09:24,528
I don't know what to do.
I literally can't do anything
252
00:09:24,529 --> 00:09:26,666
with... nothing.
253
00:09:26,766 --> 00:09:28,069
(GORDON) It is gonna come up
and down again, okay?
254
00:09:28,169 --> 00:09:29,371
Let's stay positive.
255
00:09:29,471 --> 00:09:31,041
What'd you get protein-wise?
256
00:09:31,141 --> 00:09:32,778
- Chef, I got tuna.
- Run it in a little bit
257
00:09:32,878 --> 00:09:35,182
of egg white and then crust
it and then fry it
258
00:09:35,183 --> 00:09:37,521
and then you can slice it, yeah?
I'll be with you, okay?
259
00:09:37,621 --> 00:09:40,661
(FRUSTRATED CHUCKLE)
Not at all what I wanted.
260
00:09:40,761 --> 00:09:43,065
- Gabrielle what're you thinking?
- A kofta, I've got beef.
261
00:09:43,165 --> 00:09:45,370
I'm gonna do
an Aleppo pepper tahini.
262
00:09:45,470 --> 00:09:47,274
- That'll be my sauce.
- Love that.
263
00:09:47,374 --> 00:09:48,944
Be careful with that platform.
264
00:09:49,044 --> 00:09:51,115
Bloody hell.
It is gonna come up and down.
265
00:09:51,215 --> 00:09:53,218
That (BLEEP) is brutal.
266
00:09:53,219 --> 00:09:54,790
- (UP-TEMPO MUSIC)
- (NYESHA) Let's go!
267
00:09:54,890 --> 00:09:55,825
- Woo!
- (NYESHA) Let's go!
268
00:09:55,925 --> 00:09:57,293
Okay! Oh, my gosh. Here we go.
269
00:09:57,393 --> 00:09:59,430
Danielle, what did we grab?
270
00:09:59,431 --> 00:10:01,702
- Some fresh frozen fish pieces.
- Okay.
271
00:10:01,703 --> 00:10:03,539
I might even do a meatball
with these guys together
272
00:10:03,540 --> 00:10:04,809
because frozen fish
is not our friend.
273
00:10:04,909 --> 00:10:06,545
- Very, very smart.
- Yes!
274
00:10:06,546 --> 00:10:07,948
- Very smart.
- Thank you, chef.
275
00:10:07,949 --> 00:10:09,953
- Great job. Really nice idea.
- Woo!
276
00:10:10,053 --> 00:10:12,090
- Blessings all around, y'all.
- (CONNOR) Let's get it, Mattie.
277
00:10:12,091 --> 00:10:13,424
- Blessings all around.
- Let's get it.
278
00:10:13,425 --> 00:10:15,362
- Let's go!
- You got flavor.
279
00:10:15,363 --> 00:10:18,236
- (COOL, LAZY BEAT)
- Guys, we gotta start cooking.
280
00:10:18,336 --> 00:10:21,107
Alright, don't get distracted
by the platform, as well.
281
00:10:21,108 --> 00:10:22,545
Alright, Tim, what do
we got going on?
282
00:10:22,645 --> 00:10:23,980
- Chicken oysters.
- (TIM) Yes, sir.
283
00:10:23,981 --> 00:10:25,718
- Really hard to overcook.
- Yep.
284
00:10:25,818 --> 00:10:27,587
You wanna get a nice char
on these guys, alright?
285
00:10:27,588 --> 00:10:30,860
I want that thing smokin'.
286
00:10:30,861 --> 00:10:32,396
Alright, let's go.
No basic bowls today.
287
00:10:32,397 --> 00:10:34,067
- No basic bowls, boys.
- (JARED) No basic bowls!
288
00:10:35,671 --> 00:10:37,709
(CALM MUSIC)
289
00:10:37,809 --> 00:10:40,080
- I need a starch, okay.
- (PLATFORM HUMMING)
290
00:10:40,180 --> 00:10:41,716
- It's coming, ladies.
- It's coming, it's coming!
291
00:10:41,717 --> 00:10:43,219
- It's coming down again.
- Let's go.
292
00:10:43,319 --> 00:10:47,695
Get something on there, yes?
Pork belly here.
293
00:10:47,795 --> 00:10:50,867
- Thank God to the platform gods.
- (GORDON) Well done.
294
00:10:50,868 --> 00:10:53,873
But I don't have any experience
cooking pork belly.
295
00:10:53,874 --> 00:10:55,578
- Coming back down!
- Platform's on the move!
296
00:10:55,678 --> 00:10:57,247
(MATT) I need a potato,
I need a potato.
297
00:10:57,347 --> 00:10:59,551
- Grab ingredients.
- I grabbed some soba noodles.
298
00:10:59,552 --> 00:11:02,290
I grabbed an avocado.
I grabbed some pickled radish.
299
00:11:02,291 --> 00:11:04,896
- Grab 'em, grab 'em!
- Now we talkin', baby.
300
00:11:04,996 --> 00:11:07,167
- It's coming back, coming back.
- It is coming back, guys.
301
00:11:07,267 --> 00:11:09,004
Go to your station
and organize yourself.
302
00:11:09,104 --> 00:11:10,472
I'll let you know
when it comes back up.
303
00:11:10,473 --> 00:11:12,276
- Platform's on the move.
- Starches!
304
00:11:12,277 --> 00:11:14,883
- Most of you need a base.
- (JARED) I need rice.
305
00:11:14,983 --> 00:11:17,888
This bowl, it calls for it.
It beckons for rice.
306
00:11:17,988 --> 00:11:20,760
There's a bunch of rice here.
Jasmine and sushi rice.
307
00:11:20,761 --> 00:11:23,431
Boom, we got the job done, baby.
Let's go!
308
00:11:23,432 --> 00:11:25,637
Jasmine rice, sushi rice.
There's rice noodles over here.
309
00:11:25,738 --> 00:11:27,875
Jasmine rice sits better
with the duck.
310
00:11:27,976 --> 00:11:30,313
Jasmine rice, jasmine rice.
I grab that and I'm like, "Ooh!"
311
00:11:30,413 --> 00:11:32,650
Someone grab the mayonnaise.
Pickled cabbage!
312
00:11:32,651 --> 00:11:33,921
There we go. Boom, let's go.
313
00:11:34,021 --> 00:11:36,793
The platform's here, guys!
314
00:11:36,893 --> 00:11:38,897
I'm not seeing noodles.
I'm not seeing pasta.
315
00:11:38,997 --> 00:11:40,399
I'm not seeing rice.
316
00:11:40,400 --> 00:11:43,171
- Oh!
- Oh, my God.
317
00:11:43,172 --> 00:11:45,175
It's coming, it's coming,
it's coming!
318
00:11:45,176 --> 00:11:47,915
Here we go, here we go,
here we go... That's it.
319
00:11:48,016 --> 00:11:50,922
It's moving so fast I don't
have time to choose, I'm like...
320
00:11:51,022 --> 00:11:52,792
"Oh my God, an onion.
Thank you."
321
00:11:52,892 --> 00:11:55,765
Ladies, you gotta
keep an eye on that thing!
322
00:11:55,865 --> 00:11:57,802
Five minutes gone, ladies.
Right, start thinking
323
00:11:57,902 --> 00:12:00,807
about the build out now.
In a nice, delicious way.
324
00:12:00,808 --> 00:12:03,946
I'm not well versed in pork.
I don't use it at all.
325
00:12:03,947 --> 00:12:05,684
So I'm just trying to wrap
my head around like,
326
00:12:05,784 --> 00:12:07,688
"What can I do? What can I do?
What can I do?"
327
00:12:07,788 --> 00:12:09,958
Honestly, I was vegan
for eight years.
328
00:12:09,959 --> 00:12:12,096
I know that wasn't your pick,
but we'll make it work.
329
00:12:12,197 --> 00:12:14,334
It's a great protein, okay?
Let's get that pork in marinade.
330
00:12:14,434 --> 00:12:16,606
- Yes, Chef.
- Then we'll start cooking it.
331
00:12:16,607 --> 00:12:18,777
I'm kinda just looking at this
thing, it's looking back at me.
332
00:12:18,877 --> 00:12:20,681
I'm looking at it.
It's looking back at me.
333
00:12:20,781 --> 00:12:23,318
And I'm like,
"Alright, we're gonna do this.
334
00:12:23,419 --> 00:12:25,958
"Let's lock in. This is what
I got, let's make it happen."
335
00:12:26,058 --> 00:12:28,495
We'll be absolutely fine.
We'll get through this together.
336
00:12:28,496 --> 00:12:30,833
Ladies, it's moving again.
It's moving again!
337
00:12:30,834 --> 00:12:32,704
Let's go!
I did not come here to work out.
338
00:12:32,705 --> 00:12:34,208
I came to cook.
339
00:12:34,308 --> 00:12:35,443
- If anybody sees a green?
- Quick!
340
00:12:35,444 --> 00:12:37,246
And up! And down.
341
00:12:37,247 --> 00:12:39,183
- Starch, starch, starch.
- And up, and down.
342
00:12:39,184 --> 00:12:40,853
Parsley.
343
00:12:40,854 --> 00:12:42,724
And up, and forward!
It's falling.
344
00:12:42,725 --> 00:12:44,228
- Careful!
- (YELPS)
345
00:12:44,328 --> 00:12:48,001
- Damn!
- It's terrible. (CHUCKLES)
346
00:12:48,002 --> 00:12:49,939
- Platform's on the move, guys.
- I need that soy sauce!
347
00:12:50,039 --> 00:12:52,243
- (MATT) I need an herb, man.
- Go, guys. Go, go, go!
348
00:12:52,344 --> 00:12:55,115
Grab, grab, grab!
Grab ingredients.
349
00:12:55,116 --> 00:12:57,153
There is some maple syrup.
Wasabi!
350
00:12:57,253 --> 00:12:59,124
Oh, my gosh.
351
00:12:59,224 --> 00:13:00,594
What in the heck did
I even grab?
352
00:13:00,694 --> 00:13:01,863
(DARIAN) Let's go, let's go!
353
00:13:01,864 --> 00:13:04,400
(HI-STAKES MUSIC)
354
00:13:04,401 --> 00:13:06,872
Flaming Hot Cheetos,
right off the jump.
355
00:13:06,873 --> 00:13:09,378
Tater Tots, I don't know
if it's quite Next Level
356
00:13:09,478 --> 00:13:12,283
but hey, who doesn't like
a good Tater Tot?
357
00:13:12,284 --> 00:13:14,388
(NYESHA) Platform's heading
back up, guys.
358
00:13:14,488 --> 00:13:16,158
- It's heading back up.
- (EMERSON) I need a starch.
359
00:13:16,258 --> 00:13:18,295
I look around,
I don't see anything.
360
00:13:18,296 --> 00:13:20,601
In a panic,
I grab kale and tofu.
361
00:13:20,701 --> 00:13:22,035
This is not enough.
362
00:13:22,036 --> 00:13:24,273
I need to make this dish...
363
00:13:24,274 --> 00:13:27,146
pretty much out of my ass.
(LAUGHS)
364
00:13:27,147 --> 00:13:29,751
Oh, ladies, ladies, ladies!
Anything? Anything?
365
00:13:29,752 --> 00:13:31,488
- (GASPS)
- (CLATTERING)
366
00:13:31,589 --> 00:13:33,626
- What'd you get?
- Nothing, chef.
367
00:13:33,627 --> 00:13:35,129
- Damn.
- You guys couldn't slow it down
368
00:13:35,229 --> 00:13:38,904
just a little bit, like?
(LAUGHS)
369
00:13:39,004 --> 00:13:41,040
(RICHARD) Alright, let's go.
Twenty minutes left.
370
00:13:41,041 --> 00:13:42,611
Twenty minutes left.
371
00:13:42,711 --> 00:13:44,180
- God damn!
- What's the matter?
372
00:13:44,181 --> 00:13:46,050
- It's got a hole in it.
- It's busted.
373
00:13:46,051 --> 00:13:48,724
- It's the basement, yeah?
- It's the basement!
374
00:13:48,824 --> 00:13:51,195
Christian, so your duck, just
make sure the skin is crispy.
375
00:13:51,295 --> 00:13:53,432
Yes, chef.
I'm doing a fried poached egg.
376
00:13:53,533 --> 00:13:55,637
Okay, I love it. Again,
don't get too fancy on me.
377
00:13:55,638 --> 00:13:57,040
You're going for best dish
378
00:13:57,140 --> 00:13:59,043
if you pull something
like that off.
379
00:13:59,044 --> 00:14:02,048
I'm praying this egg
is the piece de résistance
380
00:14:02,049 --> 00:14:04,054
- for my protein bowl.
- (RICHARD) Focus on it, okay?
381
00:14:04,154 --> 00:14:06,025
Bring it home, okay?
Think about how it looks.
382
00:14:06,125 --> 00:14:08,663
- (WHIMSICAL MUSIC)
- The blender's seen better days.
383
00:14:08,764 --> 00:14:10,332
This was Gordon Ramsay's
first blender.
384
00:14:10,333 --> 00:14:13,205
- I can see that.
- It's 138 years old.
385
00:14:13,305 --> 00:14:15,811
Gordon used it when he was 13.
You do the math.
386
00:14:15,911 --> 00:14:17,413
He's like Yoda.
387
00:14:17,514 --> 00:14:19,417
Let's go, boys! C'mon!
388
00:14:19,518 --> 00:14:21,354
It's horrible down here,
389
00:14:21,355 --> 00:14:24,093
but you get what you get
and you don't get upset.
390
00:14:24,094 --> 00:14:25,830
(NYESHA) Get those meatballs
rolled, Danielle.
391
00:14:25,831 --> 00:14:28,504
- Yes, ma'am.
- (MATT) Big flavors, y'all.
392
00:14:28,604 --> 00:14:30,205
- Matt, what're you thinking?
- Already I got my ribs on
393
00:14:30,206 --> 00:14:31,541
- in the pressure cooker.
- Love that.
394
00:14:31,542 --> 00:14:32,677
What's the base of the dish?
395
00:14:32,678 --> 00:14:33,980
My base is gonna be, uh...
396
00:14:36,586 --> 00:14:38,689
...these Brussels sprouts
that're gonna be with, uh...
397
00:14:38,690 --> 00:14:41,930
...pickled, uh, cucumbers.
398
00:14:42,030 --> 00:14:44,501
- Okay, pretty minimal grab.
- Yes, chef. Yes, chef.
399
00:14:44,502 --> 00:14:48,575
Usually the base of a bowl
is a starch.
400
00:14:48,576 --> 00:14:50,379
And I don't have that.
401
00:14:50,380 --> 00:14:52,115
Having no starch
could be a big problem.
402
00:14:52,116 --> 00:14:53,853
- Okay, turn this all the way up.
- Alright.
403
00:14:53,854 --> 00:14:56,458
Jesus, take the wheel!
Let's go!
404
00:14:56,559 --> 00:14:58,396
- Connor!
- Yes, chef?
405
00:14:58,496 --> 00:15:00,398
- What'd you grab?
- I got some black rice cooking.
406
00:15:00,399 --> 00:15:02,135
- Gonna make a little jambalaya.
- Awesome.
407
00:15:02,136 --> 00:15:03,707
- I wanna do a kebab.
- Ooh, sticking it to your roots.
408
00:15:03,807 --> 00:15:05,376
I wanna do a skewer.
Let's get it.
409
00:15:05,476 --> 00:15:07,582
- A bowl skewer.
- A bowl with a skewer on top.
410
00:15:07,682 --> 00:15:08,684
- Okay.
- I love that presentation.
411
00:15:08,784 --> 00:15:10,420
Great. Kinda Cajun Louisiana.
412
00:15:10,521 --> 00:15:11,689
- Yes.
- Amazing.
413
00:15:11,789 --> 00:15:13,392
Big ass flavors today.
414
00:15:13,393 --> 00:15:15,597
- Dee-licious.
- Got you today, chef.
415
00:15:15,598 --> 00:15:18,535
(HI-STAKES MUSIC)
416
00:15:18,536 --> 00:15:21,809
- Emerson, what'd you grab?
- I grabbed a flat iron steak.
417
00:15:21,910 --> 00:15:24,415
I didn't grab a starch, so I'm
making an egg noodle dough.
418
00:15:24,516 --> 00:15:26,418
Heck! Are you making
your own egg noodles?!
419
00:15:26,520 --> 00:15:28,155
I am doing my own
egg noodle pasta.
420
00:15:28,255 --> 00:15:30,426
- Wow! Amazing, I love it.
- I'm making my own!
421
00:15:30,527 --> 00:15:34,000
Culinary god,
shine down upon me right now.
422
00:15:34,100 --> 00:15:35,704
- (DANIELLE) Amen.
- (NYESHA) Machete, you good?
423
00:15:35,804 --> 00:15:37,607
Couldn't be better.
424
00:15:37,608 --> 00:15:39,077
(HI-STAKES MUSIC CONTINUES)
425
00:15:43,152 --> 00:15:45,156
Tryna make you proud today.
Lezz go.
426
00:15:48,029 --> 00:15:50,332
Go big or go home, baby.
C'mon. (LAUGHS)
427
00:15:53,139 --> 00:15:54,908
Right Cole, what's the dish?
428
00:15:54,909 --> 00:15:57,915
Rice with sweet and spicy
pork belly.
429
00:15:58,015 --> 00:16:00,186
- Nice.
- Pineapple and harissa sauce
430
00:16:00,286 --> 00:16:01,923
- to go on top.
- Love that.
431
00:16:02,023 --> 00:16:04,327
You've got an amazing
protein here. Beautiful.
432
00:16:04,328 --> 00:16:06,464
Still not 100 percent confident.
433
00:16:06,465 --> 00:16:08,335
Chef Ramsay's telling me
it's beautiful,
434
00:16:08,435 --> 00:16:09,771
so we'll call it beautiful
because I need it to work
435
00:16:09,772 --> 00:16:11,441
in my favor right now.
436
00:16:11,543 --> 00:16:13,278
- We got this, ladies.
- We got this.
437
00:16:13,378 --> 00:16:14,481
Thank y'all
for encouraging me.
438
00:16:14,582 --> 00:16:16,151
I'm encouraging y'all.
439
00:16:16,251 --> 00:16:18,055
(AMBER) You got this. Woo!
440
00:16:18,155 --> 00:16:20,192
(CALMING MUSIC)
441
00:16:20,193 --> 00:16:22,195
Andy, we can build out
a really nice bowl here.
442
00:16:22,196 --> 00:16:24,736
- Yes, chef.
- You've got an amazing protein.
443
00:16:24,836 --> 00:16:27,675
Oh, my gosh. I have no idea
how that thing is cooked.
444
00:16:27,775 --> 00:16:29,612
I'm like, "Take a deep breath."
445
00:16:29,712 --> 00:16:32,350
I'm gonna listen
to Chef Ramsay no matter what.
446
00:16:32,450 --> 00:16:34,589
- In the oven for two minutes.
- Yes, chef.
447
00:16:34,689 --> 00:16:36,959
We'll get that nice and pink
in the middle, okay?
448
00:16:37,059 --> 00:16:38,963
Yes, chef.
Just so happy we've got
449
00:16:39,064 --> 00:16:41,368
Chef Ramsay on our team.
(BELLY LAUGHS)
450
00:16:41,468 --> 00:16:43,071
(GORDON) Let's go, ladies.
We got this.
451
00:16:43,072 --> 00:16:45,176
(TENSE MUSIC)
452
00:16:45,276 --> 00:16:47,547
- Time check, please?
- We're halfway down, guys.
453
00:16:47,548 --> 00:16:48,783
Fifteen minutes to go.
454
00:16:50,888 --> 00:16:53,860
This is not getting...
455
00:16:53,960 --> 00:16:56,365
I tried running the noodles
through the noodle press...
456
00:16:56,465 --> 00:16:58,803
It's not coming out.
...but it is too sticky.
457
00:17:00,941 --> 00:17:03,579
Emerson, let's go, bud.
458
00:17:03,680 --> 00:17:05,851
I'm stressing out.
459
00:17:05,951 --> 00:17:07,688
Stop shaking, you got this.
460
00:17:07,788 --> 00:17:09,324
- Oh, my gosh.
- (MUSIC ENDS)
461
00:17:14,100 --> 00:17:15,504
(URGENT MUSIC)
462
00:17:15,604 --> 00:17:17,640
(NYESHA) You gotta get
those noodles done.
463
00:17:17,641 --> 00:17:19,077
Pull it a little bit,
pull it a little bit.
464
00:17:19,177 --> 00:17:20,714
Just focus.
I'm trying to get
465
00:17:20,814 --> 00:17:22,584
this thing nice and perfect.
466
00:17:22,585 --> 00:17:24,387
Thank you, chef.
467
00:17:24,388 --> 00:17:25,623
I'm making egg noodles
from scratch.
468
00:17:25,624 --> 00:17:27,093
That could really be
the death of me.
469
00:17:27,193 --> 00:17:28,696
Move on. You can't stop.
470
00:17:28,796 --> 00:17:30,498
Get that beef seared, right?
471
00:17:30,499 --> 00:17:32,136
- Know what I mean?
- Yes, chef.
472
00:17:35,009 --> 00:17:36,880
- Ten minutes remain.
- Yes, chef.
473
00:17:36,980 --> 00:17:38,984
- Feeling good.
- Pull it together.
474
00:17:39,084 --> 00:17:40,654
I have a base.
I have my protein.
475
00:17:40,754 --> 00:17:42,859
I have sauce.
I have three, four things.
476
00:17:42,959 --> 00:17:45,129
(DARIAN) Finish strong, guys.
477
00:17:45,229 --> 00:17:46,565
- (RICHARD) Jared.
- Chef Blais.
478
00:17:46,566 --> 00:17:48,703
- What're we making here?
- Shrimp.
479
00:17:48,803 --> 00:17:50,774
- The base?
- Shrimp on top of rice.
480
00:17:50,874 --> 00:17:52,544
We'll have a little corner
of crunchy potatoes there.
481
00:17:52,545 --> 00:17:55,048
Tater Tots?!
What a gift, Jared.
482
00:17:55,049 --> 00:17:57,385
- Do kids still love Tater Tots?
- Kids still love Tater Tots.
483
00:17:57,386 --> 00:17:59,659
- Love it, it's a staple.
- Adults still love Tater Tots?
484
00:17:59,759 --> 00:18:01,763
Adults still love Tater Tots.
Dusted in Flaming Hot Cheetos.
485
00:18:01,863 --> 00:18:03,132
- Got it.
- It's gonna be nice.
486
00:18:03,232 --> 00:18:05,135
Have you ever cooked
bowls before?
487
00:18:05,235 --> 00:18:07,807
Yeah, yeah. Usually just
throw a bunch of stuff in there.
488
00:18:07,808 --> 00:18:10,279
What about for kids at school?
You ever make bowls for them?
489
00:18:10,379 --> 00:18:12,283
One way or another it would
turn into one, right?
490
00:18:12,383 --> 00:18:14,287
You got your rice, you got
your chicken, you got the veg.
491
00:18:14,387 --> 00:18:16,323
And you got to make it look
pretty. Can't be ugly.
492
00:18:16,324 --> 00:18:18,028
Because as soon as it's ugly
they're not touching it.
493
00:18:18,128 --> 00:18:20,064
- Salt! Any salt?
- You need salt?
494
00:18:20,065 --> 00:18:21,635
Yep, you gotta get salt
on the Tots.
495
00:18:21,736 --> 00:18:23,540
Salt on the Tots.
496
00:18:23,640 --> 00:18:25,442
(IN JARED'S DEEP VOICE)
Chef Blais... (GIGGLES)
497
00:18:25,443 --> 00:18:28,415
can you grab some salt for me?
498
00:18:28,516 --> 00:18:30,052
- Sorry, hey! Garlic, garlic!
- Got it.
499
00:18:30,152 --> 00:18:31,623
Run over there,
run over there!
500
00:18:31,723 --> 00:18:32,758
Ice Blais, if you got it.
501
00:18:32,858 --> 00:18:34,326
- Ice.
- Ice bath, ice bath.
502
00:18:34,327 --> 00:18:36,031
I'm supposed to be
the quarterback, Jared.
503
00:18:36,131 --> 00:18:38,904
- Ha ha!
- Listen I'll run the play, dude.
504
00:18:39,004 --> 00:18:41,041
I know he's
a famous NFL footballer
505
00:18:41,141 --> 00:18:42,678
but what is going on
over here?
506
00:18:42,778 --> 00:18:43,946
Let's go, bro.
(CHUCKLES)
507
00:18:43,947 --> 00:18:45,683
Let's go, boys. C'mon!
508
00:18:45,684 --> 00:18:47,220
(INSPIRING MUSIC)
509
00:18:47,320 --> 00:18:49,223
Let's go, Team Blais.
510
00:18:50,928 --> 00:18:51,929
C'mon, boys in blue.
511
00:18:54,066 --> 00:18:55,737
Let's go.
We got to lock in, guys.
512
00:18:55,738 --> 00:18:57,040
- Let's go. What (BLEEP)?!
- (MUSIC ENDS ABRUPTLY)
513
00:18:57,140 --> 00:18:59,443
Everything's got a hole in it.
514
00:18:59,444 --> 00:19:01,615
(NYESHA) Guys, four minutes!
Two minutes away from plating.
515
00:19:01,616 --> 00:19:03,484
- (HI-STAKES MUSIC)
- Back, back, back...
516
00:19:03,485 --> 00:19:05,222
Too hot. Hot!
Coming 'round, guys.
517
00:19:07,494 --> 00:19:09,599
(CONNOR) Oh, yeah.
Take me down South, baby.
518
00:19:09,699 --> 00:19:12,469
Where we at, Machete?
Where are your noodles?
519
00:19:12,470 --> 00:19:14,474
- (DRAMATIC BEAT)
- Try one. See what you think.
520
00:19:14,575 --> 00:19:16,344
- They're cold.
- Really fire!
521
00:19:16,345 --> 00:19:18,215
The eggs are marinating.
We're getting going.
522
00:19:18,315 --> 00:19:20,218
Chef, what do you think
about me cutting these tofus
523
00:19:20,219 --> 00:19:22,256
- a little smaller?
- Make sure you're transforming
524
00:19:22,257 --> 00:19:24,628
that tofu and you toss it
in a nice light sauce
525
00:19:24,629 --> 00:19:27,767
or something that you're doing
to transform the ingredients.
526
00:19:27,768 --> 00:19:30,338
- Yes, chef.
- Let's go, Team Arrington.
527
00:19:30,339 --> 00:19:33,111
Let's go, Team Arrington!
Let's go, let's go, let's go!
528
00:19:33,212 --> 00:19:34,949
- (URGENT MUSIC)
- (GORDON) Okay, ladies.
529
00:19:35,049 --> 00:19:36,351
We're down to the last
two minutes.
530
00:19:36,451 --> 00:19:38,321
- So we can start plating.
- Alright, chef.
531
00:19:41,228 --> 00:19:42,664
Oh, oh! Turn off,
turn off, turn off.
532
00:19:42,764 --> 00:19:44,835
I completely forget
about my tuna.
533
00:19:46,806 --> 00:19:48,109
(SIGHS)
534
00:19:48,209 --> 00:19:49,477
Gotta keep an eye on that thing.
535
00:19:49,578 --> 00:19:50,345
Take a look.
536
00:19:52,116 --> 00:19:54,254
Oh, no.
537
00:19:54,354 --> 00:19:57,961
- Chef, do I slice it now?
- We gotta go.
538
00:19:58,061 --> 00:20:01,468
My heart is pounding.
I slice it thinly. I'm like...
539
00:20:01,569 --> 00:20:03,271
"Oh, God."
540
00:20:03,272 --> 00:20:05,977
Overcooked tuna
is not gonna play.
541
00:20:06,077 --> 00:20:07,246
Platform's just
gone down, ladies!
542
00:20:07,346 --> 00:20:09,250
(COLE) One beautiful plate, ladies.
543
00:20:09,351 --> 00:20:11,656
(RICHARD)
Alright, platform is here.
544
00:20:11,756 --> 00:20:14,261
Okay, let's go.
Sauce is protein's garnish.
545
00:20:14,361 --> 00:20:17,266
Pull it together, Darian.
The platform is here.
546
00:20:17,267 --> 00:20:19,137
(HOLLERING)
The platform is here!
547
00:20:19,237 --> 00:20:22,009
Jared, let's go, dude.
Tim, put the last looks.
548
00:20:22,110 --> 00:20:23,278
Last looks.
If you got something else,
549
00:20:23,379 --> 00:20:24,581
then you missed it.
Put it on there.
550
00:20:24,582 --> 00:20:25,684
- No, no.
- Let's go, Timmy!
551
00:20:25,784 --> 00:20:27,186
Nope, got you.
Thank you. Wipe it.
552
00:20:27,286 --> 00:20:29,457
- (LOUD THUMP)
- (BATTLE GRUNTS)
553
00:20:29,558 --> 00:20:31,962
(NYESHA) Platform's on the move.
Platform's here, guys.
554
00:20:31,963 --> 00:20:33,900
I got this back one.
I'll get this one over here.
555
00:20:34,000 --> 00:20:37,173
Call it out. Connor, let's go!
556
00:20:37,273 --> 00:20:39,042
Let's go. You got a spot.
Save Connor a spot.
557
00:20:39,043 --> 00:20:40,045
- C'mon, Connor.
- Right here, bro.
558
00:20:40,046 --> 00:20:41,280
Let's go, let's go!
559
00:20:41,281 --> 00:20:42,584
Good job.
Really good job.
560
00:20:44,287 --> 00:20:45,823
For the top.
561
00:20:45,824 --> 00:20:47,595
- (COLE) Platform's here.
- (GORDON) Go.
562
00:20:47,695 --> 00:20:49,831
Go to your left side, ladies.
563
00:20:49,832 --> 00:20:51,569
- Go to your left, to your left.
- (GORDON) We gotta go.
564
00:20:51,669 --> 00:20:54,173
Now. We gotta to go.
Gotta go, now!
565
00:20:54,273 --> 00:20:55,743
- Doesn't matter.
- Right here, right here...
566
00:20:55,744 --> 00:20:57,045
- Go, go! Well done.
- My bad, sorry.
567
00:20:57,046 --> 00:20:58,749
That was brutal, y'all.
568
00:21:02,022 --> 00:21:02,924
(ELEVATOR PINGS)
569
00:21:04,829 --> 00:21:07,868
(SUSPENSEFUL MUSIC)
570
00:21:07,968 --> 00:21:09,505
(GORDON) Look at these.
Oh, my goodness me.
571
00:21:10,907 --> 00:21:14,079
Uh, incredible.
572
00:21:14,080 --> 00:21:15,583
It starts
with an incredible base.
573
00:21:15,684 --> 00:21:19,022
Starch, protein,
eye-catching toppings.
574
00:21:19,023 --> 00:21:21,194
And then it's tied together
with a beautiful sauce.
575
00:21:21,294 --> 00:21:23,199
- Right, shall we start?
- Yeah, let's go.
576
00:21:23,299 --> 00:21:26,338
Let's start...
on the middle floor, please.
577
00:21:26,438 --> 00:21:28,208
These guys
really showed out today.
578
00:21:28,309 --> 00:21:30,379
Okay, we are starting
with Pork Rib
579
00:21:30,479 --> 00:21:32,551
served over roasted
Brussels sprouts.
580
00:21:35,223 --> 00:21:37,927
Ribs are nice and tender.
581
00:21:37,928 --> 00:21:40,766
But it is missing a starch.
It is missing a body.
582
00:21:40,767 --> 00:21:42,237
(RICHARD) To me,
this doesn't look like a bowl.
583
00:21:42,337 --> 00:21:43,605
It's almost
like a meat and three.
584
00:21:43,606 --> 00:21:44,775
This, to me, is not a bowl.
585
00:21:47,881 --> 00:21:50,954
Okay next up,
Frozen Fish Meatballs
586
00:21:51,054 --> 00:21:53,157
served over roasted cauliflower.
587
00:21:53,158 --> 00:21:55,662
These little sort of
fish meatballs are delicious.
588
00:21:55,663 --> 00:21:58,235
I wish it was presented
a little bit more like a bowl
589
00:21:58,335 --> 00:22:00,940
so you could see all the
elements of it.
590
00:22:00,941 --> 00:22:03,546
Next, we have
a Barbecue Pork Skewer.
591
00:22:03,646 --> 00:22:06,118
It's a take on a jambalaya.
592
00:22:06,218 --> 00:22:08,021
This bowl is rich and delicious.
593
00:22:08,022 --> 00:22:10,258
It is wholesome.
594
00:22:10,359 --> 00:22:12,564
It's a bowl for the winter.
I love it.
595
00:22:12,664 --> 00:22:15,535
It's giving "California meets
Louisiana" soul.
596
00:22:15,536 --> 00:22:17,506
For me, there's so much going
on in this dish.
597
00:22:17,507 --> 00:22:19,244
I mean, go throw some chocolate
chips and sprinkles in it.
598
00:22:19,344 --> 00:22:20,547
No!
599
00:22:22,818 --> 00:22:25,256
Okay next up,
we have an Asian Salmon Bowl.
600
00:22:25,356 --> 00:22:27,995
This is served
over buckwheat noodles.
601
00:22:28,095 --> 00:22:30,265
Wow, smart.
What a great idea.
602
00:22:30,266 --> 00:22:31,569
What I love about this
is that it's got
603
00:22:31,669 --> 00:22:34,307
a lot of contrast of textures.
604
00:22:34,407 --> 00:22:36,546
The soft avocado
and the fleshy salmon
605
00:22:36,646 --> 00:22:39,249
and then the runny yolk.
It's a proper bowl.
606
00:22:39,250 --> 00:22:41,455
It's like around the bowl
in 50 tastes and textures.
607
00:22:41,556 --> 00:22:43,827
- It's beautiful.
- C'mon with it, baby.
608
00:22:43,927 --> 00:22:46,463
Take me on the Next Level dish
to the top.
609
00:22:46,464 --> 00:22:49,670
Okay lastly,
we have a Flank Steak
610
00:22:49,671 --> 00:22:54,682
served over handmade noodles
with an aji amarillo sauce.
611
00:22:54,782 --> 00:22:57,218
(GORDON) Handmade? I love that.
612
00:22:57,219 --> 00:23:00,026
I mean, to make your own
egg noodles under pressure?
613
00:23:00,126 --> 00:23:02,128
Valiant effort.
614
00:23:02,129 --> 00:23:04,065
The actual flank steak
is cooked beautifully.
615
00:23:04,066 --> 00:23:05,637
Pasta's actually delicious.
616
00:23:05,737 --> 00:23:07,073
Mic drop.
617
00:23:07,173 --> 00:23:07,874
(GORDON) However...
618
00:23:09,411 --> 00:23:12,049
Oh (BLEEP)!
619
00:23:12,149 --> 00:23:13,886
- What's this?
- Seared tofu.
620
00:23:17,092 --> 00:23:20,332
One issue that doesn't fit here
is the texture of that tofu.
621
00:23:20,432 --> 00:23:22,335
You have to be so careful.
622
00:23:22,336 --> 00:23:25,108
It needs either frying,
coating, crisping.
623
00:23:25,109 --> 00:23:28,716
It needs marinating.
But tofu's hard, man.
624
00:23:28,817 --> 00:23:31,053
It's like eating
your grandma's sponge.
625
00:23:31,054 --> 00:23:32,156
(SOMBER NOTE)
626
00:23:37,568 --> 00:23:39,504
- (GORDON) Up to the top?
- (NYESHA) Yes, please.
627
00:23:39,505 --> 00:23:43,210
Here we go. First off,
this is Beef Kofta Rice Bowl
628
00:23:43,211 --> 00:23:45,616
with tahini dressing.
629
00:23:45,717 --> 00:23:48,054
(NYESHA) I love the flavor that
is achieved in a beef kofta
630
00:23:48,055 --> 00:23:50,492
and the texture of the rice
is cooked perfectly.
631
00:23:50,593 --> 00:23:52,663
This is a really smart cook.
I love the intelligence
632
00:23:52,664 --> 00:23:54,635
across this bowl, and the
pickling of that sushi rice,
633
00:23:54,735 --> 00:23:56,103
which we know
is very hard to get right:
634
00:23:56,104 --> 00:23:59,376
Marvelous. Really good.
635
00:23:59,377 --> 00:24:01,348
Next up, it's
a Sesame Seed-Crusted Tuna
636
00:24:01,448 --> 00:24:04,119
over orzo salad.
637
00:24:04,120 --> 00:24:08,061
(SUSPENSEFUL MUSIC)
638
00:24:08,161 --> 00:24:10,666
When I think about a bowl,
this visually reads that.
639
00:24:10,667 --> 00:24:12,368
Vibrant, beautiful colors.
640
00:24:12,369 --> 00:24:14,675
However, the tuna is...
really overcooked.
641
00:24:17,179 --> 00:24:19,049
I love the fact that it's got
all these flavors.
642
00:24:19,050 --> 00:24:21,555
It's a proper bowl.
The glaring mistake here
643
00:24:21,655 --> 00:24:23,124
is that overcooked tuna.
644
00:24:24,995 --> 00:24:26,965
I've really messed up.
645
00:24:26,966 --> 00:24:28,570
Really, I don't want
to use my Immunity Pin.
646
00:24:28,670 --> 00:24:31,173
(DRAMATIC BEAT)
647
00:24:31,174 --> 00:24:37,453
This is a Grilled Octopus
on top of a chorizo spaghetti.
648
00:24:37,554 --> 00:24:40,793
It's a tasty dish,
and the octopus is cooked
really, really well.
649
00:24:40,794 --> 00:24:44,133
But to me, it does not look,
feel, or eat like a bowl.
650
00:24:44,234 --> 00:24:46,405
It's a pasta dish.
651
00:24:46,506 --> 00:24:48,676
I disagree.
It's not a pasta bowl.
652
00:24:48,776 --> 00:24:50,579
It is a protein bowl.
I love this dish.
653
00:24:50,580 --> 00:24:52,684
It's very good.
654
00:24:52,784 --> 00:24:55,823
Next up, Sweet and Sour
Caramelized Marinated Pork Belly
655
00:24:55,923 --> 00:24:58,596
over rice and harissa sauce.
656
00:24:58,696 --> 00:25:00,999
This individual actually started
the cook with no protein
657
00:25:01,000 --> 00:25:04,039
and grabbed a protein
second time round.
658
00:25:04,040 --> 00:25:05,610
(SUSPENSEFUL MUSIC)
659
00:25:08,516 --> 00:25:10,686
Can I order that for lunch?
660
00:25:10,786 --> 00:25:12,691
I really, really love
all the bold flavors in here.
661
00:25:12,791 --> 00:25:14,961
It's vibrant.
It looks visually appealing.
662
00:25:15,062 --> 00:25:16,699
I love the simplicity
of this dish:
663
00:25:16,799 --> 00:25:18,703
a vegetable, a beautiful starch.
664
00:25:18,803 --> 00:25:21,608
Every element in this bowl
works beautifully.
665
00:25:21,609 --> 00:25:23,210
And the caramelization
on the pork?
666
00:25:23,211 --> 00:25:24,981
Marvelous. Really good.
667
00:25:24,982 --> 00:25:28,622
Oh... my goodness.
What the helly?
668
00:25:28,723 --> 00:25:31,894
(LAUGHING) Like,
who would have thought?!
669
00:25:31,895 --> 00:25:36,872
I really feel like this is
my "rise from the ashes" moment.
670
00:25:36,873 --> 00:25:38,207
Let's head on down
to the basement.
671
00:25:38,208 --> 00:25:40,279
(GORDON) Some basement magic.
672
00:25:40,379 --> 00:25:44,989
First up here, we have
a Gochujang-Glazed Red Prawn
673
00:25:45,089 --> 00:25:48,996
with rice and Cheeto-crusted
Tater Tots.
674
00:25:48,997 --> 00:25:51,736
I got to go for the Tot first.
675
00:25:51,836 --> 00:25:54,039
Believe it or not,
this is probably the best shrimp
676
00:25:54,040 --> 00:25:56,879
that I've had
in the competition so far.
677
00:25:56,979 --> 00:25:59,383
Great balance.
And it's fun to eat.
678
00:25:59,483 --> 00:26:02,757
Honestly, I'm not a big
Tater Tot fan.
679
00:26:02,758 --> 00:26:04,393
But I love these,
they are so good.
680
00:26:04,493 --> 00:26:07,031
Especially with that sauce.
Really good.
681
00:26:07,032 --> 00:26:08,636
If you're lucky enough
to get Tater Tots
682
00:26:08,736 --> 00:26:10,606
I think that
that's truly creative.
683
00:26:10,607 --> 00:26:12,745
It's a basement
ingredient for sure.
684
00:26:12,845 --> 00:26:15,750
And I think it adds a nice
crispy texture to it.
685
00:26:15,850 --> 00:26:17,352
Alright, moving on.
686
00:26:17,353 --> 00:26:20,626
We have a Glazed Chicken Oyster
687
00:26:20,727 --> 00:26:23,031
over yellow rice
with a kimchi mayo.
688
00:26:23,131 --> 00:26:25,368
Oysters? There's only
two oysters per chicken
689
00:26:25,369 --> 00:26:27,808
so this is an exclusive bowl.
690
00:26:27,908 --> 00:26:30,780
It's lovely. It's vibrant.
It's rich. Well done.
691
00:26:30,880 --> 00:26:35,189
Next up, we have
a Pan-Roasted Black Cod
692
00:26:35,289 --> 00:26:38,427
over couscous with a ginger miso dressing
693
00:26:38,428 --> 00:26:40,199
and some pickled chilies.
694
00:26:40,299 --> 00:26:43,371
For me, this is the ideal bowl
that I want.
695
00:26:43,372 --> 00:26:45,643
There's amazing textures
to enjoy.
696
00:26:45,743 --> 00:26:47,413
Just when you've got
so much couscous in there,
697
00:26:47,514 --> 00:26:49,283
it just needs lifting.
698
00:26:51,655 --> 00:26:56,397
Alright, last up we have
a Seared Duck Breast
699
00:26:56,498 --> 00:26:58,769
over rice
with a poached fried egg.
700
00:27:02,209 --> 00:27:03,879
Fried poached egg,
sounds delicious.
701
00:27:06,384 --> 00:27:09,223
It has a lot of finesse.
702
00:27:09,323 --> 00:27:12,095
This is definitely an elevated,
fine dining approach to a bowl.
703
00:27:12,096 --> 00:27:13,967
Yeah, bowls can be fine dining.
704
00:27:14,067 --> 00:27:15,836
This is definitely
what this is.
705
00:27:15,837 --> 00:27:17,941
You're sitting in an izakaya,
having a nice lunch.
706
00:27:18,041 --> 00:27:19,844
(GORDON) Duck:
cooked beautifully.
707
00:27:19,845 --> 00:27:22,517
Whoever cooked that duck
is a pro. Top marks.
708
00:27:22,617 --> 00:27:25,221
And then we come into the genius
idea of the poached fried egg.
709
00:27:25,222 --> 00:27:28,563
Smart. Love it.
It's good, man. It's very good.
710
00:27:28,663 --> 00:27:31,100
To have them recognize
that I put my heart
711
00:27:31,101 --> 00:27:32,971
in the egg - I didn't just
put a sunny side up egg in.
712
00:27:33,071 --> 00:27:37,713
I made a ooey-gooey fried
poached egg and they saw it.
713
00:27:37,714 --> 00:27:38,883
Wow. We've got
some talking to do.
714
00:27:38,983 --> 00:27:40,720
Have a chat amongst yourselves
715
00:27:40,820 --> 00:27:43,458
because this is gonna be
very, very difficult.
716
00:27:52,744 --> 00:27:55,415
(GORDON) Oh, boy.
Um, Dish of the night.
717
00:27:55,516 --> 00:27:57,988
Shall we start in the basement?
The duck: exceptional.
718
00:27:58,088 --> 00:27:59,858
- The duck was cooked perfectly.
- Really nice. Beautiful.
719
00:27:59,958 --> 00:28:00,927
One of the most technical
bowls we've seen.
720
00:28:03,565 --> 00:28:05,367
The one that surprised
me the most
721
00:28:05,368 --> 00:28:07,807
was the red prawn Tater Tot.
722
00:28:09,845 --> 00:28:11,614
This chef cooks
for a lot of kids
723
00:28:11,615 --> 00:28:13,618
and I love that idea.
724
00:28:13,619 --> 00:28:15,757
Having six kids,
Oscar especially,
725
00:28:15,857 --> 00:28:17,894
if there's no tater
he won't eat anything else.
726
00:28:17,994 --> 00:28:19,364
I love the balance of that.
He played to his strengths.
727
00:28:19,464 --> 00:28:20,398
He nailed it.
728
00:28:23,004 --> 00:28:25,876
Can we talk about the top floor?
The pork belly?
729
00:28:25,877 --> 00:28:27,646
(RICHARD) The pork belly was
pretty spectacular.
730
00:28:27,647 --> 00:28:29,617
- Yeah. It really was.
- Oh, my God.
731
00:28:29,718 --> 00:28:31,756
She was in tears
after that first grab.
732
00:28:31,856 --> 00:28:34,160
- I had zero items in my hand.
- I know.
733
00:28:34,260 --> 00:28:36,063
Not a protein,
not a fish, nothing.
734
00:28:36,164 --> 00:28:38,668
- Middle floor.
- I love the salmon bowl.
735
00:28:38,669 --> 00:28:40,172
- Beautiful.
- That was Machete.
736
00:28:40,272 --> 00:28:41,642
I mean, for him to cook
with such finesse?
737
00:28:41,742 --> 00:28:43,311
He did, from right
out of the gate.
738
00:28:43,411 --> 00:28:45,215
- A burly 300 pound...
- Sure, from Texas.
739
00:28:45,315 --> 00:28:47,185
- ...chef with half his hair cut.
- (LAUGHTER)
740
00:28:47,186 --> 00:28:49,323
He did well.
Weakest performing dish?
741
00:28:49,423 --> 00:28:51,227
- Shame the tuna was overcooked.
- Oh! Tuna was way over.
742
00:28:56,639 --> 00:28:58,542
The unwanted tofu? I mean...
743
00:28:58,543 --> 00:29:00,179
- It's just bland.
- Marinate it!
744
00:29:00,279 --> 00:29:02,181
A 100 percent, marinate it.
Absolutely.
745
00:29:02,182 --> 00:29:03,953
- You have to add flavor to it.
- That was Emerson's dish.
746
00:29:04,053 --> 00:29:06,925
Again?!
Oh, my goodness.
747
00:29:06,926 --> 00:29:11,066
The Brussels sprout base
that didn't have a starch?
748
00:29:11,067 --> 00:29:13,071
There was plenty of opportunity
to grab whatever you missed.
749
00:29:13,171 --> 00:29:14,708
All these bowls
do need a starch.
750
00:29:14,809 --> 00:29:17,680
C'mon, Sheddie.
Pull us through, man.
751
00:29:17,780 --> 00:29:20,151
- It's so hard.
- Oh, gosh.
752
00:29:20,152 --> 00:29:21,688
Shall we?
753
00:29:21,689 --> 00:29:23,157
(SUSPENSEFUL MUSIC)
754
00:29:25,296 --> 00:29:26,832
Oh, my goodness me.
755
00:29:26,932 --> 00:29:28,569
Okay, so here we go.
756
00:29:28,670 --> 00:29:30,672
We asked for Next Level
protein bowls
757
00:29:30,673 --> 00:29:33,646
and most of you
delivered on that.
758
00:29:33,746 --> 00:29:37,353
However, only one dish can keep
their team safe from elimination
759
00:29:37,453 --> 00:29:39,455
and move them to the top level
for the next challenge.
760
00:29:39,456 --> 00:29:40,994
We need a miracle, God.
761
00:29:41,094 --> 00:29:45,100
(SUSPENSEFUL MUSIC BUILDS)
762
00:29:45,101 --> 00:29:46,470
The best protein bowl
today was...
763
00:29:52,751 --> 00:29:55,489
- ...Cole.
- Oh, my God!
764
00:29:55,590 --> 00:29:57,627
- (LAUGHTER AND CHEERING)
- Yes!
765
00:29:57,628 --> 00:30:00,366
(EMOTIONAL MUSIC)
766
00:30:00,466 --> 00:30:02,002
Nice job, Cole.
767
00:30:02,102 --> 00:30:03,605
(SIGHS) Thank you, chef.
768
00:30:03,706 --> 00:30:07,714
(SHRIEKS WITH DELIGHT)
Yes! I did it!
769
00:30:07,814 --> 00:30:09,717
I meant when I said,
"I want that for lunch."
770
00:30:09,718 --> 00:30:11,454
- Really, really well done.
- Great job.
771
00:30:11,556 --> 00:30:12,890
(COLE) Damn, girl.
772
00:30:12,991 --> 00:30:14,894
You really are
who you think you are.
773
00:30:14,895 --> 00:30:16,397
You just gotta keep
believing it.
774
00:30:16,497 --> 00:30:19,770
Wow. Team Ramsay,
you are staying on top!
775
00:30:19,771 --> 00:30:21,340
Yes!
776
00:30:21,440 --> 00:30:23,513
Woo!
Thank you, Cole.
777
00:30:23,613 --> 00:30:25,883
(BELLY LAUGH)
778
00:30:25,884 --> 00:30:28,053
- Cole, well done.
- Thank you, chef.
779
00:30:28,054 --> 00:30:29,924
- (GORDON) More of that, please.
- You surprised yourself.
780
00:30:31,460 --> 00:30:32,896
You kicked ass.
781
00:30:32,897 --> 00:30:34,366
Listen up.
782
00:30:34,466 --> 00:30:36,772
Richard and Nyesha...
783
00:30:36,872 --> 00:30:40,411
you both now have to choose
one your chefs
784
00:30:40,412 --> 00:30:44,052
to face elimination.
It's a tough call.
785
00:30:44,053 --> 00:30:47,259
Nyesha, I know you had
some great highs...
786
00:30:47,360 --> 00:30:48,629
a couple of lows.
787
00:30:50,533 --> 00:30:52,570
I'm gonna start with you.
788
00:30:52,670 --> 00:30:54,808
Which chef are you putting
into the elimination, please?
789
00:30:54,908 --> 00:30:56,510
This is...
790
00:30:56,511 --> 00:30:58,247
so, so, so hard for me.
791
00:31:01,353 --> 00:31:05,362
I could put in
my best chef here.
792
00:31:05,462 --> 00:31:09,671
Or I could put in a chef
that I know will benefit
793
00:31:09,771 --> 00:31:11,941
from this elimination cook.
794
00:31:11,942 --> 00:31:14,547
(MUSIC BUILDS)
795
00:31:14,548 --> 00:31:15,281
(SOMBER NOTE)
796
00:31:21,628 --> 00:31:23,097
- (DRAMATIC BEAT)
- This is...
797
00:31:23,197 --> 00:31:25,969
so, so, so hard for me.
798
00:31:25,970 --> 00:31:29,109
I could put in a chef
that I know...
799
00:31:30,445 --> 00:31:32,115
will benefit...
800
00:31:32,215 --> 00:31:35,089
from this elimination cook.
801
00:31:35,189 --> 00:31:36,557
But he's been in twice before.
802
00:31:36,558 --> 00:31:38,563
(QUIETLY) Oh, my God!
803
00:31:38,663 --> 00:31:40,398
(SUSPENSEFUL MUSIC)
804
00:31:43,773 --> 00:31:45,075
- Emerson...
- (DRAMATIC BEAT)
805
00:31:45,175 --> 00:31:47,514
...I'm gonna send you back in.
806
00:31:47,614 --> 00:31:50,085
You come alive when your back
is against the wall.
807
00:31:50,185 --> 00:31:52,624
Emerson makes the best dishes
808
00:31:52,724 --> 00:31:54,861
when he's in the elimination
kitchen, I want to see
809
00:31:54,961 --> 00:31:57,266
- if he can do it again.
- But coming back.
810
00:31:57,366 --> 00:31:58,301
And you're gonna keep
coming back.
811
00:31:58,401 --> 00:31:59,269
Yeah.
812
00:32:01,742 --> 00:32:05,381
Listen, I feel whoever
I send in is gonna come back.
813
00:32:05,382 --> 00:32:06,718
And we said it
from the beginning
814
00:32:06,818 --> 00:32:08,856
be ready when your name
is called.
815
00:32:08,956 --> 00:32:11,427
(SHARP EXHALE)
Christian.
816
00:32:11,528 --> 00:32:14,033
- (GORDON, QUIETLY) Wow.
- You're going in.
817
00:32:14,133 --> 00:32:15,869
- I am.
- Go, big dog.
818
00:32:15,870 --> 00:32:16,705
You're the first round
draft pick.
819
00:32:16,805 --> 00:32:18,976
It worked last season.
820
00:32:19,076 --> 00:32:21,381
You know, the idea
is to bring someone back.
821
00:32:21,481 --> 00:32:22,984
Christian's gonna have
to prove it eventually.
822
00:32:23,084 --> 00:32:24,754
So why not now?
823
00:32:24,854 --> 00:32:26,590
Go bring this home
for Team Blais.
824
00:32:26,591 --> 00:32:27,861
- Go, baby.
- Yes, chef.
825
00:32:27,961 --> 00:32:29,631
- You got this.
- Don't let me down.
826
00:32:29,732 --> 00:32:31,266
Don't plan on it.
827
00:32:31,267 --> 00:32:34,005
What a turn.
Christian, Emerson.
828
00:32:34,006 --> 00:32:35,475
Yes, chef.
829
00:32:35,576 --> 00:32:36,777
We are ditching the bowls
830
00:32:36,778 --> 00:32:40,418
and moving to refined plates
831
00:32:40,519 --> 00:32:46,296
with a flattened protein
as the star.
832
00:32:46,297 --> 00:32:48,468
There hasn't been a protein
I haven't nailed yet.
833
00:32:48,569 --> 00:32:51,039
It's gonna be GBD:
golden, brown and delicious.
834
00:32:51,040 --> 00:32:52,911
Right. All of you
head to the elevator
835
00:32:53,011 --> 00:32:55,683
and cheer your fellow chefs on.
836
00:32:55,783 --> 00:32:57,185
- Let's go, Emerson!
- (RICHARD) Let's go, Christian!
837
00:32:59,724 --> 00:33:01,895
Christian! Just cook your food.
838
00:33:01,995 --> 00:33:03,231
- Danielle, help him out.
- You just do you.
839
00:33:03,331 --> 00:33:04,768
Yes, chef.
840
00:33:04,868 --> 00:33:06,939
(HOLLERING)
Knock him out, Emerson!
841
00:33:07,039 --> 00:33:08,643
- (ELEVATOR HUMMING)
- (TENSE MUSIC)
842
00:33:08,743 --> 00:33:09,677
(ELEVATOR PINGS)
843
00:33:12,817 --> 00:33:14,788
(BOTH YELPING)
844
00:33:16,625 --> 00:33:19,063
Just like that.
845
00:33:19,163 --> 00:33:20,732
I knew I had to be in the
elimination round one time.
846
00:33:20,733 --> 00:33:23,605
I'm glad it's because
I'm great at what I do.
847
00:33:23,705 --> 00:33:25,442
Nyesha's got too many people
on her team.
848
00:33:25,543 --> 00:33:27,079
Gonna humble that team up
a little bit.
849
00:33:27,179 --> 00:33:30,718
So Emerson, ♪ bye, bye, bye
(LAUGHS)
850
00:33:30,719 --> 00:33:33,458
You got this, bro. He
ain't done this like you, man.
851
00:33:33,559 --> 00:33:35,762
I've taken out chefs
from the other teams already.
852
00:33:35,763 --> 00:33:37,800
Christian's no different.
Let's make it three.
853
00:33:37,900 --> 00:33:39,337
Keep it simple, my brother.
854
00:33:39,437 --> 00:33:40,806
- (ELEVATOR PINGS)
- Let's go.
855
00:33:40,807 --> 00:33:43,477
Time to focus.
856
00:33:43,478 --> 00:33:45,348
My heart goes out
to Emerson dude, like.
857
00:33:45,349 --> 00:33:48,656
He's really a survivor, man.
Like he's so strong.
858
00:33:48,756 --> 00:33:52,730
Twenty-five minutes for a
lovely breaded-cutlet entree.
859
00:33:52,731 --> 00:33:54,701
Stand by, guys.
860
00:33:54,801 --> 00:33:57,974
Three, two, one...
let's go!
861
00:33:58,074 --> 00:33:59,678
(CHEFS) Let's go, let's go...
862
00:33:59,778 --> 00:34:01,514
I'm running in front of Emerson,
863
00:34:01,515 --> 00:34:03,518
and I got some pretty
broad shoulders,
864
00:34:03,519 --> 00:34:05,388
so I'm looking
at both the proteins
865
00:34:05,489 --> 00:34:06,991
and making sure
I have time to think
866
00:34:06,992 --> 00:34:08,962
before I let him grab anything.
867
00:34:09,062 --> 00:34:11,969
- (SHOES SQUEAKING)
- Pork, chicken. Good.
868
00:34:12,069 --> 00:34:13,505
I'm grabbing that chicken.
869
00:34:13,605 --> 00:34:15,242
I'm sticking
to what I can do quick
870
00:34:15,342 --> 00:34:17,680
- in 25 minutes.
- (GORDON) Spaghetti, good.
871
00:34:17,681 --> 00:34:19,382
- I'm grabbing the pork...
- Diced tomatoes there.
872
00:34:19,383 --> 00:34:21,387
...carrots, potatoes and rice.
873
00:34:21,487 --> 00:34:23,792
It's exactly what I need
to make this perfect dish.
874
00:34:23,892 --> 00:34:25,562
- (GORDON) Onion there, as well.
- (DARIAN) Get some cheese.
875
00:34:25,563 --> 00:34:27,432
- (GORDON) Mozzarella's here.
- To your right!
876
00:34:27,533 --> 00:34:30,404
Thank the platform gods, 'cause
what chicken parmesan dish
877
00:34:30,405 --> 00:34:34,013
does not have melted mozzarella
and a helping of pecorino.
878
00:34:34,113 --> 00:34:35,984
I have everything I need.
879
00:34:36,084 --> 00:34:39,256
Your 25 minutes starts
now, guys. Let's go!
880
00:34:39,257 --> 00:34:40,993
- What did you grab?
- I grabbed pork.
881
00:34:41,093 --> 00:34:42,529
- Making the rice now.
- What're you thinking?
882
00:34:42,530 --> 00:34:44,801
So I'm doing a Japanese
chicken katsu.
883
00:34:44,901 --> 00:34:46,538
Tell me about the katsu sauce.
How will you elevate that?
884
00:34:46,638 --> 00:34:49,544
I'm gonna make a roux
for the sauce.
885
00:34:49,644 --> 00:34:51,446
- Good.
- And I'm gonna put a little bit
886
00:34:51,447 --> 00:34:53,284
- of dairy to cream it up.
- Good.
887
00:34:53,285 --> 00:34:54,888
And I'm gonna go
start making that right now.
888
00:34:54,988 --> 00:34:56,424
Off you go.
Don't stop, don't stop.
889
00:34:56,525 --> 00:34:59,163
- Don't stop.
- Let's go, Emerson.
890
00:34:59,263 --> 00:35:00,865
Right young man,
what'd you grab? Chicken?
891
00:35:00,866 --> 00:35:03,071
- Chicken, yes.
- Good. Tell me about the dish.
892
00:35:03,171 --> 00:35:05,175
- What're you doing?
- A breaded, pounded chicken.
893
00:35:05,275 --> 00:35:07,679
- I'll make a basil pesto pasta.
- Love that.
894
00:35:07,680 --> 00:35:10,052
And a tomato sauce.
A classic, elegant chicken parm.
895
00:35:10,152 --> 00:35:12,055
Love that, love that, love that.
896
00:35:12,056 --> 00:35:13,659
Ooh, okay.
Alright, alright.
897
00:35:13,759 --> 00:35:15,597
(LIVELY MUSIC)
898
00:35:15,697 --> 00:35:17,198
(DANIELLE) Come on, Emerson,
you got this.
899
00:35:19,571 --> 00:35:21,473
Put one on top, too.
Yep, there you go.
900
00:35:21,474 --> 00:35:23,210
- Beat it out.
- Ooh, yeah.
901
00:35:24,681 --> 00:35:25,950
Beautiful.
902
00:35:26,050 --> 00:35:26,918
- That is beautiful.
- Yeah.
903
00:35:27,018 --> 00:35:28,789
Guys, five minutes gone.
904
00:35:28,889 --> 00:35:30,224
Emerson, Christian, breadcrumbs.
905
00:35:30,225 --> 00:35:31,929
- What're you thinking?
- Panko, please.
906
00:35:32,029 --> 00:35:33,565
- Panko crust, chef.
- Panko! Let's go.
907
00:35:33,666 --> 00:35:35,536
(DETERMINED MUSIC)
908
00:35:35,636 --> 00:35:37,607
Nice and gentle.
909
00:35:37,707 --> 00:35:39,711
Were you surprised Nyesha
put him back in there?
910
00:35:39,811 --> 00:35:42,717
(MATT) He's our sniper, man.
He takes people out.
911
00:35:42,817 --> 00:35:44,186
His advantage is he's been up
here twice already, right?
912
00:35:44,286 --> 00:35:45,923
He's locked it.
913
00:35:46,023 --> 00:35:47,458
If anything,
he should be locked in.
914
00:35:47,459 --> 00:35:50,365
(FAST-PACED CLASSICAL MUSIC)
915
00:35:50,465 --> 00:35:51,967
(CHEFS) There ya go!
Heck yeah, baby. Good man.
916
00:35:51,968 --> 00:35:53,270
Oh! That's beautiful.
917
00:35:55,041 --> 00:35:57,212
- Woo!
- Woo! Here we go, E.
918
00:35:57,312 --> 00:35:59,248
- You're feeling it, bro.
- Bring it home baby, c'mon!
919
00:35:59,249 --> 00:36:01,086
Halfway, guys!
Be careful of that roux, okay?
920
00:36:01,087 --> 00:36:03,057
- Yes, chef.
- Yeah? I was gonna say--
921
00:36:03,058 --> 00:36:05,094
- I'm working on that right now.
- You don't want it too floury.
922
00:36:05,095 --> 00:36:06,665
No, not too floury.
923
00:36:06,765 --> 00:36:09,136
Make sure it
is definitely not lumpy.
924
00:36:09,236 --> 00:36:10,338
Start cooking your pasta,
Christian.
925
00:36:10,438 --> 00:36:12,109
Remember the pasta, okay?
926
00:36:12,209 --> 00:36:14,815
I'm focused on the main dish,
chicken parm.
927
00:36:14,915 --> 00:36:16,351
Sauce is good.
928
00:36:16,451 --> 00:36:19,222
- (TENSE MUSIC)
- Cream is good.
929
00:36:19,323 --> 00:36:20,992
(ANXIOUS) What's
that cream going with?
930
00:36:20,993 --> 00:36:22,963
It's pasta that's not in yet!
931
00:36:22,964 --> 00:36:25,101
Nine and a half minutes
to go, yes?
932
00:36:25,201 --> 00:36:26,972
Pasta in there now, please.
933
00:36:27,072 --> 00:36:29,408
Pasta in now? There you go.
934
00:36:29,409 --> 00:36:32,517
I do not want to serve raw pasta
in an elimination round.
935
00:36:32,617 --> 00:36:34,252
- Damn!
- Just want to get as much gas
936
00:36:34,353 --> 00:36:35,254
up there as possible.
It's boiling.
937
00:36:35,255 --> 00:36:37,426
Perfect.
938
00:36:37,527 --> 00:36:40,430
I want you to taste this,
and you tell me.
939
00:36:40,431 --> 00:36:42,569
- Does that taste bland?
- It tastes bland.
940
00:36:42,570 --> 00:36:44,975
So, no curry in there.
Use more curry in there, okay?
941
00:36:45,075 --> 00:36:47,112
- Off you go, bud. Let's go.
- Thank you.
942
00:36:47,212 --> 00:36:49,383
(DANIELLE) Think about your
depth of flavor.
943
00:36:49,483 --> 00:36:51,921
- Three and a half.
- Three and a half minutes?
944
00:36:51,922 --> 00:36:54,126
Yep, three and a half.
It's gonna be tight.
945
00:36:54,226 --> 00:36:56,262
It's gonna be down
to the wire with that pasta.
946
00:36:56,263 --> 00:36:58,401
Literally waiting
until the last second
947
00:36:58,501 --> 00:37:00,004
and it's not cooked.
948
00:37:00,104 --> 00:37:01,741
I just feel my heart racing.
949
00:37:01,841 --> 00:37:03,844
(MIMICS HORSE GALLOPING)
950
00:37:03,845 --> 00:37:05,583
Try and take some out here
so it cooks quicker.
951
00:37:05,683 --> 00:37:07,820
- You've got no choice.
- Oh, my God.
952
00:37:07,920 --> 00:37:09,558
Well, he took half of it out
because it wasn't ready.
953
00:37:09,658 --> 00:37:10,793
We got a couple minutes left.
954
00:37:10,893 --> 00:37:12,495
- Taste.
- No.
955
00:37:14,534 --> 00:37:15,602
It's still not done, yeah?
956
00:37:15,603 --> 00:37:17,873
(BLEEP)! Wait.
(SPITS)
957
00:37:17,973 --> 00:37:18,909
(MUSIC ENDS WITH A FLOURISH)
958
00:37:23,417 --> 00:37:24,687
Okay, you gotta take a leap
of faith now.
959
00:37:24,788 --> 00:37:26,323
Take that right
to the wire, young man.
960
00:37:26,423 --> 00:37:28,561
- We have no choice.
- Yes, chef.
961
00:37:28,562 --> 00:37:31,902
Final two minutes is now.
Let's go, start plating.
962
00:37:32,002 --> 00:37:34,339
(URGENT MUSIC)
963
00:37:34,340 --> 00:37:36,210
You say when and I'll drain
out the pasta.
964
00:37:36,310 --> 00:37:37,646
- You tell me when.
- Right now, chef. Right now.
965
00:37:39,083 --> 00:37:41,086
(METALLIC CLATTERING)
966
00:37:41,187 --> 00:37:44,358
Ninety seconds, guys.
Ninety seconds.
967
00:37:44,359 --> 00:37:45,461
- Chef, cut?
- You do whatever.
968
00:37:45,462 --> 00:37:46,931
Trust your gut!
969
00:37:48,869 --> 00:37:51,340
- Here you go.
- Ah, he better get this.
970
00:37:51,440 --> 00:37:52,911
(GORDON) Now lay that
out nicely.
971
00:37:53,011 --> 00:37:55,315
- Beautiful.
- Beautiful!
972
00:37:55,415 --> 00:38:00,324
Five, four, three, two, one...
and stop, everybody!
973
00:38:00,325 --> 00:38:02,094
Well done.
974
00:38:02,095 --> 00:38:03,363
- (MATT) Good job, guys!
- Well done.
975
00:38:03,364 --> 00:38:05,501
- Thank you, chef.
- Well done.
976
00:38:05,602 --> 00:38:07,204
(JARED) Take that money!
977
00:38:07,205 --> 00:38:10,377
(ATMOSPHERIC MUSIC)
978
00:38:10,378 --> 00:38:12,616
(ELEVATOR PINGS)
979
00:38:12,617 --> 00:38:14,118
Nyesha, Richard,
welcome back.
980
00:38:14,119 --> 00:38:17,493
Wow, what an extraordinary cook.
981
00:38:17,594 --> 00:38:20,365
Let's start here
on the left.
982
00:38:20,465 --> 00:38:24,071
This is a beautiful
Airline Chicken Parm
983
00:38:24,072 --> 00:38:26,811
served with a wonderful
tomato sauce and a spaghetti.
984
00:38:26,812 --> 00:38:28,515
(SUSPENSEFUL MUSIC)
985
00:38:30,720 --> 00:38:33,391
My heart is racing.
I'm sweatin'.
986
00:38:33,491 --> 00:38:35,929
That pasta needs to be cooked.
(SHARP EXHALE)
987
00:38:35,930 --> 00:38:38,233
I love the texture
on the chicken parm.
988
00:38:38,334 --> 00:38:40,672
It's a restaurant-worthy
chicken parm.
989
00:38:40,772 --> 00:38:43,376
It's not really the right sauce,
I wish it wasn't a creamy sauce
990
00:38:43,377 --> 00:38:44,881
to sort of counteract
the cheesy parm.
991
00:38:44,981 --> 00:38:47,520
But overall, a tasty dish.
992
00:38:47,620 --> 00:38:51,562
- (GENTLE MUSIC)
- The chicken parm is nailed.
993
00:38:51,662 --> 00:38:55,268
But the pasta's just
ever so slightly underdone.
994
00:38:55,368 --> 00:38:57,507
(MUSIC ENDS)
995
00:38:57,607 --> 00:39:01,414
Next up is a Pork Katsu
with a Japanese curry
996
00:39:01,515 --> 00:39:05,120
and fragrant rice
seasoned with panko breadcrumbs.
997
00:39:05,121 --> 00:39:06,824
(SUSPENSEFUL MUSIC)
998
00:39:11,166 --> 00:39:14,439
This is comfort food cooking
displayed really beautifully.
999
00:39:14,540 --> 00:39:17,411
What I'm searching for
is a little bit more texture
1000
00:39:17,412 --> 00:39:20,318
and coloration
on the actual katsu itself.
1001
00:39:20,418 --> 00:39:22,723
The cooking
on it is a bit uneven,
1002
00:39:22,823 --> 00:39:25,027
but overall really
beautiful presentation.
1003
00:39:26,665 --> 00:39:28,601
Pork: perfectly cooked.
1004
00:39:28,602 --> 00:39:31,139
I'm surprised how much flavor
is in the curry
1005
00:39:31,140 --> 00:39:33,211
considering the amount of time.
1006
00:39:33,311 --> 00:39:37,719
But the texture of the curry,
for me, is a little too thick.
1007
00:39:37,720 --> 00:39:40,157
I mean, two great renditions
of breaded cutlet dishes.
1008
00:39:40,158 --> 00:39:42,028
That's as close as it can get.
1009
00:39:43,965 --> 00:39:45,301
- (TENSE MUSIC)
- Now for the tough part.
1010
00:39:45,401 --> 00:39:47,439
Richard...
1011
00:39:47,540 --> 00:39:49,577
which dish will you
be eliminating tonight?
1012
00:39:49,677 --> 00:39:53,050
The dish that I'm going
to be eliminating tonight is...
1013
00:39:55,288 --> 00:39:57,826
(MUSIC BUILDS, ENDS)
1014
00:39:57,827 --> 00:39:58,828
...the pork.
1015
00:40:01,166 --> 00:40:03,071
Nyesha, please.
1016
00:40:03,171 --> 00:40:04,808
Tough choice.
1017
00:40:04,908 --> 00:40:06,711
Both great dishes...
1018
00:40:06,811 --> 00:40:10,151
but I am eliminating
the pork dish.
1019
00:40:12,055 --> 00:40:14,459
Oh! That dish was cooked by...
1020
00:40:14,560 --> 00:40:17,064
- Emerson. I'm so sorry.
- (GENTLE PIANO MUSIC)
1021
00:40:17,065 --> 00:40:18,969
- Oh!
- So sad.
1022
00:40:19,069 --> 00:40:22,008
(DISAPPOINTED SIGHS)
1023
00:40:22,108 --> 00:40:24,346
He really fought
his way through the whole time.
1024
00:40:24,446 --> 00:40:25,915
- I'm so proud of him.
- He cares so much.
1025
00:40:25,916 --> 00:40:29,056
(GORDON'S GIRLS)
We love you, Emerson.
1026
00:40:29,156 --> 00:40:32,229
You have stood the test of time
in these elimination cooks
1027
00:40:32,329 --> 00:40:34,800
and you have come back stronger,
1028
00:40:34,801 --> 00:40:37,472
without a doubt,
every single time.
1029
00:40:37,573 --> 00:40:39,476
I'm proud of myself.
I learned a lot.
1030
00:40:39,578 --> 00:40:41,914
It's a great ride.
1031
00:40:41,915 --> 00:40:44,520
Sometimes the ride has
to end, right?
1032
00:40:44,521 --> 00:40:46,857
Do not stop cooking
and putting that soulfulness
1033
00:40:46,858 --> 00:40:48,094
into your food.
1034
00:40:48,194 --> 00:40:50,364
Thank you, chef.
1035
00:40:50,365 --> 00:40:51,534
Wow!
1036
00:40:53,104 --> 00:40:55,976
(EVERYONE GUSHING)
1037
00:40:56,076 --> 00:40:58,247
(AMBER) Oh, my God!
1038
00:40:58,347 --> 00:41:01,521
Oh, that's gonna make
us cry. Oh!
1039
00:41:01,621 --> 00:41:03,659
(EMOTIONAL) I lost one
of my best friends...
1040
00:41:03,759 --> 00:41:05,930
a couple years ago.
1041
00:41:06,030 --> 00:41:09,536
And today I sent a prayer...
asking him...
1042
00:41:09,537 --> 00:41:11,406
(SNIFFLES)
...to look out for me
1043
00:41:11,508 --> 00:41:14,212
- throughout this competition.
- Wow.
1044
00:41:14,312 --> 00:41:15,716
I feel like this butterfly
landing on me right now...
1045
00:41:19,489 --> 00:41:22,094
...is him looking over me.
I can't believe it.
1046
00:41:22,095 --> 00:41:23,598
I feel like that butterfly
landing on me...
1047
00:41:26,136 --> 00:41:27,606
...that has to mean something.
1048
00:41:30,178 --> 00:41:33,586
(SNIFFLES) And I know
he would've been proud of me.
1049
00:41:33,686 --> 00:41:36,422
Young man, there's a lot
of love around you.
1050
00:41:36,423 --> 00:41:38,728
We can all see it.
Keep your head up high.
1051
00:41:38,828 --> 00:41:41,167
Go forth and conquer.
1052
00:41:41,267 --> 00:41:42,936
We'll keep tabs on you, okay?
1053
00:41:42,937 --> 00:41:44,674
(SNIFFLING)
1054
00:41:44,774 --> 00:41:47,746
(EMOTIONAL MUSIC CONTINUES)
1055
00:41:51,688 --> 00:41:53,458
Everybody, give it up
for Emerson, everybody.
1056
00:41:53,559 --> 00:41:55,061
- Come on, let's go.
- (ENTHUSIASTIC APPLAUSE)
1057
00:41:55,161 --> 00:41:57,431
(GORDON) Oh, man...
1058
00:41:57,432 --> 00:41:59,235
I'll see you
on the other side, chef.
1059
00:41:59,236 --> 00:42:00,839
- I love you guys.
- (GORDON) Take care, bud.
1060
00:42:00,939 --> 00:42:02,709
- Well done, Emerson.
- Thank you.
1061
00:42:02,710 --> 00:42:04,279
- (MATT) Well done, Emerson.
- (GORDON) Well done!
1062
00:42:07,285 --> 00:42:09,757
Alright Christian, congratulations.
1063
00:42:09,758 --> 00:42:12,629
Chicken parm: dee-licious. Man!
1064
00:42:12,630 --> 00:42:14,733
- (LIGHT MUSIC)
- Oh boy, that butterfly
1065
00:42:14,734 --> 00:42:16,370
has come to join you now
on your shoulder.
1066
00:42:16,470 --> 00:42:18,074
Aw, they love Filipinos,
these butterflies.
1067
00:42:18,174 --> 00:42:20,613
(LAUGHTER)
1068
00:42:20,713 --> 00:42:23,316
Next time we see you,
you're gonna be serving up
1069
00:42:23,317 --> 00:42:27,224
a star-studded affair.
Good night.
1070
00:42:27,225 --> 00:42:30,263
- Wow.
- (UPBEAT MUSIC)
1071
00:42:30,264 --> 00:42:32,637
- (RICHARD) Good job, Christian!
- Hey, you picked the right guy.
1072
00:42:32,737 --> 00:42:34,573
Good job.
Let's go, Trailblazers.
1073
00:42:38,114 --> 00:42:39,483
- (HI-ENERGY ROCK)
- (NYESHA) Next time
1074
00:42:39,584 --> 00:42:41,487
- on Next Level Chef...
- (CHEFS) Whoa!
1075
00:42:41,588 --> 00:42:43,491
For the first time ever,
you'll all be cooking
1076
00:42:43,592 --> 00:42:46,898
- an incredible dinner service.
- What?!
1077
00:42:46,998 --> 00:42:49,135
We have asked some
very special friends of ours
1078
00:42:49,235 --> 00:42:51,038
to come in and judge.
1079
00:42:51,039 --> 00:42:53,176
Seven Michelin Stars
between them.
1080
00:42:53,177 --> 00:42:55,480
- Don't (BLEEP) up!
- What didn't you grab?
1081
00:42:55,481 --> 00:42:57,017
(ROARING) We want it ALL!
1082
00:42:57,018 --> 00:42:58,221
(NYESHA) We are on fire in here!
1083
00:42:58,321 --> 00:43:00,057
- Woo!
- Look at that!
1084
00:43:00,157 --> 00:43:02,629
I've never seen
anything like this.
1085
00:43:02,729 --> 00:43:05,168
- Machete, get in here!
- I dunno if we're gonna make it.
1086
00:43:05,268 --> 00:43:06,770
Stop putting the asparagus
in the same place.
1087
00:43:06,771 --> 00:43:08,373
It's not preschool.
1088
00:43:08,374 --> 00:43:09,810
(MUSIC FADES GRADUALLY)