1 00:00:01,134 --> 00:00:03,603 (DRAMATIC MUSIC) 2 00:00:05,972 --> 00:00:08,508 (ELEVATOR HUMMING) (DRAMATIC BEATS) 3 00:00:08,641 --> 00:00:11,111 (COLE) This is the last stretch of the race. 4 00:00:11,211 --> 00:00:13,980 This mentorship is a huge opportunity 5 00:00:14,114 --> 00:00:16,249 to open doors within my career, 6 00:00:16,349 --> 00:00:17,617 to open doors within myself, to learn. 7 00:00:19,152 --> 00:00:20,754 I need to be head down, 8 00:00:20,854 --> 00:00:22,287 focused on what's ahead of me, 9 00:00:22,288 --> 00:00:23,690 and get to that finish line. 10 00:00:26,393 --> 00:00:28,427 (DARIAN) Coming from nothing to where I'm at right now 11 00:00:28,428 --> 00:00:32,398 is just a blessing, man. Go after your dream. 12 00:00:32,399 --> 00:00:34,166 Don't let anybody tell you you can't do it. 13 00:00:34,167 --> 00:00:36,935 Don't let anybody tell you that it's not possible. 14 00:00:36,936 --> 00:00:39,372 I'm just going to go out there and leave everything I have... 15 00:00:39,472 --> 00:00:40,507 on the floor. 16 00:00:42,375 --> 00:00:44,544 (CONNOR) We're at the finish line. 17 00:00:44,678 --> 00:00:47,447 All the failure, all the gettin' back up, 18 00:00:47,547 --> 00:00:50,283 all the lessons learned, they've all culminated in this moment. 19 00:00:50,383 --> 00:00:52,752 And I've never been more hungry for something in my life. 20 00:00:55,789 --> 00:00:58,291 (DARIAN) I can't believe this is finally happening. 21 00:00:58,425 --> 00:01:00,726 I'ma create history here today. 22 00:01:00,727 --> 00:01:02,729 What was that spice that's in my palate? It's the curry. 23 00:01:02,829 --> 00:01:04,264 Just be careful. I don't think you add any more spice. 24 00:01:07,167 --> 00:01:08,468 I'm puttin' everything I can 25 00:01:08,568 --> 00:01:10,736 to make this a life-changing event today. 26 00:01:10,737 --> 00:01:13,940 See how it's uneven? Here, this part's not cooked. 27 00:01:14,040 --> 00:01:16,709 I want to make sure that I'm unforgettable, 28 00:01:16,710 --> 00:01:20,346 and I'm undeniable, and that IamtheNext Level Chef. 29 00:01:20,347 --> 00:01:22,349 Oh, (BLEEP) Yeah, so don't slice that till the last minute 30 00:01:22,449 --> 00:01:23,917 so the goodness stays in there. 31 00:01:24,017 --> 00:01:25,352 The winner 32 00:01:25,452 --> 00:01:28,053 ofNext Level Chefis... 33 00:01:28,054 --> 00:01:29,189 (DRAMATIC BEATS) 34 00:01:29,322 --> 00:01:32,192 (CHEERING AND APPLAUSE) 35 00:01:32,292 --> 00:01:33,660 (HI-ENERGY ROCK MUSIC) 36 00:01:45,338 --> 00:01:47,339 (ATMOSPHERIC MUSIC) 37 00:01:47,340 --> 00:01:48,675 (PLATFORM HUMMING) 38 00:01:50,510 --> 00:01:51,277 (ELEVATOR PINGS) 39 00:01:53,213 --> 00:01:54,847 Alright, here we-- 40 00:01:54,848 --> 00:01:55,982 (CHUCKLING SOFTLY) 41 00:01:56,082 --> 00:01:59,519 Holy (BLEEP)! Wow! 42 00:01:59,619 --> 00:02:01,620 - Oh my goodness. - (ALTHEA) Oh, son! 43 00:02:01,621 --> 00:02:05,024 Oh my goodness. You guys look amazing. 44 00:02:05,025 --> 00:02:09,763 Oh, I miss you so much. My goodness, it's been so long. 45 00:02:09,863 --> 00:02:12,931 Don't make me cry, please. I've cried enough so far. 46 00:02:12,932 --> 00:02:15,535 My wife and my mom, they're the most important women in my life. 47 00:02:15,635 --> 00:02:17,971 - Gosh, you look amazing, Mama. - Thank you. 48 00:02:18,104 --> 00:02:20,539 - Oh my gosh, I love you. - I love you more. 49 00:02:20,540 --> 00:02:24,244 My mom, yeah, she brought me here 13 years ago 50 00:02:24,377 --> 00:02:27,013 to this beautiful country. And everything I do in life 51 00:02:27,147 --> 00:02:29,349 I just always want to make my mom proud every day, you know? 52 00:02:29,449 --> 00:02:31,885 Do the best you can in every way you can. 53 00:02:32,018 --> 00:02:34,920 (JESSICA, EMOTIONAL) You got this, baby. Take it home. 54 00:02:34,921 --> 00:02:37,923 If it wasn't for her, this wouldn't have happened. 55 00:02:37,924 --> 00:02:40,794 This is a motivation for me to really take this home, 56 00:02:40,894 --> 00:02:43,896 seeing you guys here, you know? Because you guys 57 00:02:43,897 --> 00:02:45,832 are the two most important people in my life, you know? 58 00:02:48,568 --> 00:02:49,703 (ELEVATOR PINGS) 59 00:02:52,105 --> 00:02:54,406 (EMOTIONAL MUSIC) 60 00:02:54,407 --> 00:02:56,910 (LAURIE) Connor! Oh, my God. 61 00:02:57,010 --> 00:02:59,145 (CONNOR) I see my mom and dad, you know, my biggest supporters 62 00:02:59,245 --> 00:03:01,114 through every up and down. 63 00:03:01,247 --> 00:03:03,149 I'm blessed Man, I have the best parents. 64 00:03:03,249 --> 00:03:05,652 - You're so lucky... - Yes. 65 00:03:05,785 --> 00:03:07,686 ...but not, because you work so hard... 66 00:03:07,687 --> 00:03:09,556 For sure, you earned all of this. 67 00:03:09,656 --> 00:03:12,124 ...to get where you're standing right now. 68 00:03:12,125 --> 00:03:14,427 Now it's time to do 'em proud out there. 69 00:03:14,527 --> 00:03:15,995 - Love you. - Thanks for being here. 70 00:03:16,096 --> 00:03:18,131 - So proud of you. - Aw! So happy for you. 71 00:03:18,231 --> 00:03:20,033 - Alright, buddy. Proud of you. - Love you, Dad. 72 00:03:20,133 --> 00:03:20,900 Yeah, love you too! 73 00:03:23,236 --> 00:03:24,237 (ELEVATOR PINGS) 74 00:03:25,605 --> 00:03:27,273 I have arrived. 75 00:03:27,374 --> 00:03:28,775 - Oh, (BLEEP)! - (LAUGHTER) 76 00:03:28,875 --> 00:03:30,877 (SQUEALS OF DELIGHT) 77 00:03:31,011 --> 00:03:34,046 Hello! 78 00:03:34,047 --> 00:03:36,715 Hi. Look at you! 79 00:03:36,716 --> 00:03:38,818 - I'm so proud of you. - I'm so proud of you, man. 80 00:03:38,952 --> 00:03:40,320 Your friends, family - everybody rooting for you. 81 00:03:40,420 --> 00:03:42,288 Everybody misses you. 82 00:03:42,389 --> 00:03:44,456 Now I'm a lil' amped up, ready to go! 83 00:03:44,457 --> 00:03:46,760 Okay, now I got a lil' extra pep in my step. 84 00:03:46,893 --> 00:03:49,295 (BOTH VOCALIZING, RAP-LIKE) 85 00:03:49,396 --> 00:03:51,731 (ALL LAUGHING) 86 00:03:51,831 --> 00:03:54,634 (DARIAN) Alright, here we go. Next Level Chef, baby. 87 00:03:54,768 --> 00:03:56,035 (ELEVATOR HUMMING) 88 00:03:56,036 --> 00:03:57,636 (DRAMATIC MUSIC) 89 00:03:57,637 --> 00:03:59,039 Let's go! 90 00:04:00,407 --> 00:04:02,574 (ELEVATOR PINGS) 91 00:04:02,575 --> 00:04:05,178 Let's go, you three! Come on, man! 92 00:04:05,311 --> 00:04:07,046 - Woo-hoo! - Here we go. 93 00:04:07,047 --> 00:04:09,582 Hey! 94 00:04:09,716 --> 00:04:11,618 - You guys ready? - (ALL) Yes, chef. 95 00:04:11,718 --> 00:04:16,623 Good, because today is theNext Levelgrand finale. 96 00:04:16,723 --> 00:04:18,958 Guys, over the course of this competition, 97 00:04:19,059 --> 00:04:22,628 - we've tasted over 200... - Wow! 98 00:04:22,629 --> 00:04:26,498 ...amazing dishes cooked by 24 awesome chefs. 99 00:04:26,499 --> 00:04:29,902 But you three, you've risen to the top. 100 00:04:29,903 --> 00:04:33,640 One of you will win the title ofNext Level Chef. 101 00:04:33,740 --> 00:04:36,076 Been waitin' for that moment, man. 102 00:04:36,209 --> 00:04:38,478 A check for a quarter of a million dollars 103 00:04:38,611 --> 00:04:41,380 and of course, a one-year mentorship 104 00:04:41,381 --> 00:04:43,850 from Gordon, Nyesha and myself. 105 00:04:43,950 --> 00:04:45,885 - Whew! - But tonight 106 00:04:45,985 --> 00:04:48,655 only one of you will walk away as champion. 107 00:04:48,755 --> 00:04:51,357 Today's final challenge is the ultimate test: 108 00:04:51,358 --> 00:04:54,894 a cohesive three-course menu 109 00:04:55,028 --> 00:04:57,529 with a show-stopping dish from each level. 110 00:04:57,530 --> 00:04:59,665 You'll begin in the basement with me 111 00:04:59,666 --> 00:05:02,268 where you'll set the tone with aNext Levelappetizer. 112 00:05:02,369 --> 00:05:04,670 And then I'll see you in the middle kitchen 113 00:05:04,671 --> 00:05:07,941 where you'll have to create a flawless fish course. 114 00:05:08,041 --> 00:05:10,377 And finally, you'll meet me in that top kitchen, 115 00:05:10,477 --> 00:05:12,145 where you'll need to deliver 116 00:05:12,245 --> 00:05:14,514 a stunningNext Level meat entr\e 117 00:05:14,614 --> 00:05:17,817 to really close out your cohesive menu. 118 00:05:17,917 --> 00:05:21,286 Each and every dish needs to be immaculate. 119 00:05:21,287 --> 00:05:23,656 You'll have 90 minutes. 120 00:05:23,757 --> 00:05:25,691 The time you spend cooking on each level, 121 00:05:25,692 --> 00:05:28,927 it's totally up to you, okay? Use it wisely. 122 00:05:28,928 --> 00:05:31,697 Each time you finish a dish, hit the buzzer 123 00:05:31,698 --> 00:05:34,533 at the center of the kitchen to stop your clock. 124 00:05:34,534 --> 00:05:36,335 (NYESHA) Guys, that's three kitchens, 125 00:05:36,336 --> 00:05:39,805 three courses, and your chance to tell a story with your menu. 126 00:05:39,806 --> 00:05:42,975 Nothing less than excellence will do. 127 00:05:42,976 --> 00:05:45,812 There is one last thing before we get down to the business. 128 00:05:45,945 --> 00:05:49,282 Please welcome our reigning Next Levelchampion... Austin! 129 00:05:49,416 --> 00:05:51,184 (WHOOPS AND CHEERS) 130 00:05:51,284 --> 00:05:52,719 - (GORDON) He's back! - (COLE) Austin! 131 00:05:52,819 --> 00:05:54,720 (DARIAN) Welcome, chef. My man. 132 00:05:54,721 --> 00:05:56,555 Congratulations goes to... Austin! 133 00:05:56,556 --> 00:05:58,424 (AUSTIN) Oh, my God! 134 00:05:58,425 --> 00:06:00,827 (CHEERING AND APPLAUSE) 135 00:06:00,927 --> 00:06:02,695 I put so much blood, sweat and tears into my chef career, 136 00:06:02,696 --> 00:06:04,831 and this is just all worth it. 137 00:06:04,964 --> 00:06:07,133 I think Austin's been crushing it. 138 00:06:07,233 --> 00:06:09,736 This is day one of my two-day event with Chef Richard Blais. 139 00:06:09,836 --> 00:06:13,739 He's definitely got more of a presence online. 140 00:06:13,740 --> 00:06:15,574 But he's also doing a ton of pop-ups. 141 00:06:15,575 --> 00:06:17,711 He's traveling the world. 142 00:06:17,811 --> 00:06:20,012 (AUSTIN) This is High by Restaurant Gordon Ramsay. 143 00:06:20,013 --> 00:06:22,449 I think now that we have this stable and this roster 144 00:06:22,582 --> 00:06:26,485 ofNext Level Chefwinners, it'sincredibleto see 145 00:06:26,486 --> 00:06:29,621 how much they're achieving afterNext Level Chef. 146 00:06:29,622 --> 00:06:30,856 - (GORDON) Hi, bud. - How we doing? 147 00:06:30,857 --> 00:06:32,758 - You good? - Very well, chef. Thank you. 148 00:06:32,759 --> 00:06:34,594 (AUSTIN AND MENTORS EXCHANGE GREETINGS) 149 00:06:34,694 --> 00:06:36,862 Austin literally has the playbook. 150 00:06:36,863 --> 00:06:39,598 He's an example of someone who conquered 151 00:06:39,599 --> 00:06:43,136 this three-story mountain and is just living a dream. 152 00:06:43,269 --> 00:06:45,904 Austin, you look great but you forgot your blue apron today! 153 00:06:45,905 --> 00:06:48,875 Yours looks a lot cleaner than mine did - that's for sure! 154 00:06:48,975 --> 00:06:50,877 What do you think they need to do strategically 155 00:06:51,011 --> 00:06:53,346 - to win today? - Have a backup plan. 156 00:06:53,480 --> 00:06:55,215 Nothing ever goes the way you want it to. 157 00:06:55,315 --> 00:06:57,016 This is the most unforgiving platform 158 00:06:57,017 --> 00:06:59,352 - that you could imagine. - Backup plan, baby. 159 00:06:59,486 --> 00:07:00,953 And bully everybody at the platform. 160 00:07:00,954 --> 00:07:03,489 (LAUGHTER) 161 00:07:03,490 --> 00:07:05,759 Austin, it's time for these three to get to work. 162 00:07:05,859 --> 00:07:07,359 We'll see you soon and welcome back, my man. 163 00:07:07,360 --> 00:07:09,395 Pleasure to be here. Good luck, guys. 164 00:07:09,396 --> 00:07:11,030 - Thank you, Austin. Thank you. - Thank you. 165 00:07:11,031 --> 00:07:12,766 All the best. Congrats again, man. 166 00:07:12,866 --> 00:07:14,067 - Thank you very much. - Congratulations. 167 00:07:16,369 --> 00:07:18,371 - Right, you guys ready? - (ALL) Yes, chef. 168 00:07:18,471 --> 00:07:20,507 The platform is ready to drop. 169 00:07:20,607 --> 00:07:23,809 - (PLATFORM HUMMING) - (RICHARD) You know the drill. 170 00:07:23,810 --> 00:07:26,646 We need one perfect appetizer from each of you. 171 00:07:26,780 --> 00:07:30,416 And your 90 minutes starts... 172 00:07:30,417 --> 00:07:31,918 - now! Let's go! - (NYESHA) Let's go, Connor! 173 00:07:32,052 --> 00:07:33,787 Proteins first. Protein, right? There's lobster. 174 00:07:33,920 --> 00:07:35,789 Scallops are over here. Chicken wings! 175 00:07:35,922 --> 00:07:37,824 I know the shrimp is gonna be a straight, 176 00:07:37,924 --> 00:07:40,560 hot commodity on that platform. 177 00:07:40,660 --> 00:07:42,929 Boom! Shrimp is mine. 178 00:07:43,029 --> 00:07:46,966 Connor, my boy, I wanted those. I pivot to lobster. 179 00:07:47,067 --> 00:07:48,834 (RICHARD) Make sure you have a protein, right? 180 00:07:48,835 --> 00:07:50,936 - (DARIAN) Yes, chef. - The boys shoved me outta 181 00:07:50,937 --> 00:07:53,072 the way because they wanna fight over their little shrimp. 182 00:07:53,073 --> 00:07:55,808 Whatever. Just don't touch my scallops. 183 00:07:55,809 --> 00:07:57,711 (RICHARD) Rice up here. There's mushrooms, citrus. 184 00:07:57,811 --> 00:07:59,979 I see this andouille sausage over there. 185 00:08:00,080 --> 00:08:02,215 That's for sure gonna add some extra flavor and depth. 186 00:08:02,315 --> 00:08:04,684 That's what I really want. Kumquats are perfect. 187 00:08:04,818 --> 00:08:07,119 They'll add that citrus note. 188 00:08:07,120 --> 00:08:09,155 - (RICHARD) Bacon over here. - Now I'm ready to rock and roll. 189 00:08:09,255 --> 00:08:10,723 Coconut milk, right here. 190 00:08:10,724 --> 00:08:12,592 I grab mint. I got some scallion. 191 00:08:12,692 --> 00:08:14,561 I grab some scotch bonnet pepper. 192 00:08:14,694 --> 00:08:16,228 This dish is coming together. 193 00:08:16,229 --> 00:08:19,099 (CONNOR) I got some parsley, some green onion. 194 00:08:19,199 --> 00:08:23,570 I need some sweetness. I see beautiful yellow corn. 195 00:08:23,670 --> 00:08:25,238 (RICHARD) Alright, you got herbs right there. 196 00:08:25,338 --> 00:08:28,341 Let's go. Cole, Connor and Darian. Alright, listen. 197 00:08:28,441 --> 00:08:30,577 Ninety minutes to win Next Level Chef. 198 00:08:30,677 --> 00:08:32,444 That's why you're here. 199 00:08:32,445 --> 00:08:35,315 (DRAMATIC MUSIC) 200 00:08:35,415 --> 00:08:36,483 Alright, Darian, what do we got, dude? 201 00:08:36,583 --> 00:08:37,851 - I got lobster, chef. - Okay. 202 00:08:37,984 --> 00:08:39,852 I'm gonna go, like, a Caribbean take. 203 00:08:39,853 --> 00:08:41,454 - Okay. - So in Jamaica, we're known 204 00:08:41,554 --> 00:08:43,756 for pepper shrimp. I'll do pepper lobster 205 00:08:43,757 --> 00:08:46,726 with like a nice coconut curry velout\. 206 00:08:46,826 --> 00:08:48,862 Careful. The thing about lobster is it's so easy to overcook. 207 00:08:48,995 --> 00:08:50,629 - Yes, chef. - Shrimp is a bit more forgiving 208 00:08:50,630 --> 00:08:52,132 so just be mindful of that. 209 00:08:52,265 --> 00:08:54,900 (DARIAN) So I'm taking delicious, traditional 210 00:08:54,901 --> 00:08:57,604 Jamaican street food and taking it to theNext Level. 211 00:08:57,737 --> 00:08:59,472 I got to get this done now. 212 00:08:59,606 --> 00:09:02,008 Got to take this home back to Buffalo. 213 00:09:02,108 --> 00:09:03,743 The whole world is watching. Jamaica is here 214 00:09:03,843 --> 00:09:05,745 cheering me on, too. Like, let's go. 215 00:09:05,845 --> 00:09:07,213 (RICHARD) I see you got some habaneros. 216 00:09:07,347 --> 00:09:08,881 Yeah, that's gonna bring the spice 217 00:09:08,882 --> 00:09:11,251 'cos the pepper shrimp is more of a spicy dish. 218 00:09:11,351 --> 00:09:13,153 - Okay. - It's very popular 219 00:09:13,286 --> 00:09:14,753 where I grew up because I grew up next to the beach. 220 00:09:14,754 --> 00:09:15,922 - Hey, tell your story. - Yeah. 221 00:09:16,022 --> 00:09:17,624 We got similar taste, my boy! 222 00:09:17,724 --> 00:09:19,425 Alright, Connor, what do you got? 223 00:09:19,426 --> 00:09:22,294 I got shrimp. I got corn. I'm taking it to Louisiana. 224 00:09:22,295 --> 00:09:24,230 I'm gonna do a shrimp and corn play on a crab cake. 225 00:09:24,364 --> 00:09:26,166 - Okay. - I'm gonna do a corn rib, 226 00:09:26,299 --> 00:09:28,534 - kind of a play on elote. - Shrimp cake with a... 227 00:09:28,535 --> 00:09:30,170 - Corn rib. - Okay. 228 00:09:30,270 --> 00:09:32,939 Elote, a little shrimp head aioli to go with it. 229 00:09:33,039 --> 00:09:35,175 It's highlighting New Orleans where I really found myself 230 00:09:35,275 --> 00:09:37,944 as an artist and a chef. So this is right where I want to be. 231 00:09:38,044 --> 00:09:39,913 - Cole, what do we got going on? - My scallops are drying. 232 00:09:40,046 --> 00:09:41,780 My kumquats are reducing right now 233 00:09:41,781 --> 00:09:43,549 in this little pickling liquid. 234 00:09:43,550 --> 00:09:46,085 I'm definitely taking it to my Creole roots. 235 00:09:46,086 --> 00:09:48,087 I'm gonna make a kumquat beurre blanc. 236 00:09:48,088 --> 00:09:49,522 My grandfather had a kumquat tree... 237 00:09:49,656 --> 00:09:51,191 Yeah, just pluck 'em right off the tree, right? 238 00:09:51,291 --> 00:09:53,093 ...so we used to eat 'em right off the tree raw. 239 00:09:53,193 --> 00:09:55,060 This dish is called "The Awakening." 240 00:09:55,061 --> 00:09:58,697 It is my introduction to myself. 241 00:09:58,698 --> 00:10:00,800 You have the smokiness 242 00:10:00,900 --> 00:10:03,203 and the charred notes off that andouille. 243 00:10:03,303 --> 00:10:05,839 And then you have these really delicate, beautiful scallops 244 00:10:05,939 --> 00:10:07,940 on top of this nice and silky beurre blanc. 245 00:10:07,941 --> 00:10:10,210 And I feel like it's just a true testament 246 00:10:10,310 --> 00:10:12,412 of what I want to leave here as my legacy onNext Level Chef. 247 00:10:15,448 --> 00:10:17,951 (RICHARD) Fifteen minutes gone. Guys, let's go with the pace. 248 00:10:18,084 --> 00:10:19,219 This is how you're coming out of the gate. 249 00:10:19,319 --> 00:10:20,987 This is the first thing that Gordon and Nyesha 250 00:10:21,087 --> 00:10:22,855 - are gonna see, right? - Let's execute. 251 00:10:22,856 --> 00:10:25,257 Only touchdowns down here today. Let's go. 252 00:10:25,258 --> 00:10:27,127 I need a strainer too, chef, when you get a chance. 253 00:10:27,227 --> 00:10:29,228 - Dude, you good at frisbee? - I play cricket. 254 00:10:29,229 --> 00:10:30,697 (RICHARD) Let's go! You play cricket. 255 00:10:30,830 --> 00:10:31,965 - Come on now, dude! - All my life. 256 00:10:32,065 --> 00:10:33,967 The only sport I know nothing about. 257 00:10:34,100 --> 00:10:36,102 I'll teach you... When I get that mentorship, you know? 258 00:10:36,202 --> 00:10:38,505 You teach me cricket, I teach you pickleball. 259 00:10:38,638 --> 00:10:41,340 It's a whole lotta plans-making for somebody that ain't won yet! 260 00:10:41,341 --> 00:10:43,876 - That's right. - (LAUGHS) 261 00:10:43,877 --> 00:10:46,011 Twenty-three minutes gone. 262 00:10:46,012 --> 00:10:47,713 Seven minutes to your goal! 263 00:10:47,714 --> 00:10:49,148 - Okay? - (COLE) Heard, chef. 264 00:10:49,149 --> 00:10:51,117 Your idea is potentially the simplest. 265 00:10:51,251 --> 00:10:53,252 - Yep. - But just make sure we execute 266 00:10:53,253 --> 00:10:55,254 - on the cooking of that lobster. - Yes, chef. 267 00:10:55,255 --> 00:10:56,989 This lobster right here is gonna set the tone 268 00:10:56,990 --> 00:10:58,992 for the entire rest of my menu. 269 00:10:59,125 --> 00:11:01,895 I have to make sure this lobster is perfect. 270 00:11:01,995 --> 00:11:03,295 - Let's make it nice. - What was that spice 271 00:11:03,296 --> 00:11:05,598 that's in my palate? It's the curry. 272 00:11:05,732 --> 00:11:07,133 I think it's the curry, just be careful. 273 00:11:07,233 --> 00:11:08,901 Yeah, I don't think you add any more spice. 274 00:11:08,902 --> 00:11:11,137 - Yes, chef. - This is your dish, dude. 275 00:11:11,237 --> 00:11:13,740 Yes, sir. This is always served in the shell back in Jamaica. 276 00:11:13,873 --> 00:11:16,275 So, this is what I want to do. 277 00:11:16,276 --> 00:11:17,744 (RICHARD) Twenty-four minutes gone. 278 00:11:17,877 --> 00:11:19,479 Who's gonna be first to the buzzer? 279 00:11:19,612 --> 00:11:21,014 - You tasted one cake already? - Not yet. 280 00:11:21,114 --> 00:11:23,449 Taste one so you know what it's feeling like. 281 00:11:23,450 --> 00:11:25,752 Let's go, get to the buzzer. Then you get a little advantage. 282 00:11:25,852 --> 00:11:26,886 - That's it, yeah. - You feeling good about it? 283 00:11:26,986 --> 00:11:28,655 - Yes, chef. - Good. 284 00:11:28,755 --> 00:11:31,291 Darian's walking! 285 00:11:31,424 --> 00:11:33,158 On the table, hit the buzzer. The buzzer stops the clock. 286 00:11:33,159 --> 00:11:35,028 - (LOUD PING) - Darian's in. 287 00:11:35,128 --> 00:11:38,031 Twenty-six minutes on the nose, okay? 288 00:11:38,131 --> 00:11:40,065 - (DARIAN) Yes, chef. - Oh, my god. 289 00:11:40,066 --> 00:11:42,068 There's so many elements I'm bringing together, 290 00:11:42,168 --> 00:11:44,370 and I'm right there. But, man, I just gotta go. 291 00:11:44,371 --> 00:11:45,538 I just gotta go right now. 292 00:11:45,638 --> 00:11:48,174 (DRAMATIC MUSIC) 293 00:11:48,308 --> 00:11:50,810 It's neck and neck, and I can't have that. 294 00:11:50,910 --> 00:11:52,779 Right now, it's a struggle. 295 00:11:52,912 --> 00:11:54,280 (MUSIC BUILDS, ENDS) 296 00:12:01,621 --> 00:12:03,655 Cole's walking, Connor! Cole's walking. 297 00:12:03,656 --> 00:12:05,091 Plate down. Hit the buzzer, Cole. 298 00:12:05,191 --> 00:12:07,926 Hit the buzzer. There it is. Good job. 299 00:12:07,927 --> 00:12:10,229 - 27.08 - Heard, chef. 300 00:12:10,230 --> 00:12:12,332 You know, my game plan was to get to the buzzer first 301 00:12:12,432 --> 00:12:15,234 but the worst thing you can do is mess up your dish 302 00:12:15,235 --> 00:12:17,936 on the way to shaving, you know, three seconds. 303 00:12:17,937 --> 00:12:20,073 Alright, Connor's walking. Connor's walking. Good start. 304 00:12:20,206 --> 00:12:22,142 - (LOUD PING) - There it is. 305 00:12:22,275 --> 00:12:23,810 Good job, everyone. 306 00:12:23,910 --> 00:12:25,245 (ELEVATOR PINGS) 307 00:12:28,648 --> 00:12:31,250 - Gordon, Nyesha, welcome back. - Thank you. 308 00:12:31,251 --> 00:12:34,987 - Really, really tremendous cook. - (GORDON) Absolutely beautiful. 309 00:12:34,988 --> 00:12:37,824 Let's start right here. Darian's dish. 310 00:12:37,957 --> 00:12:41,227 This is a Peppered Lobster inspired by peppered shrimp 311 00:12:41,327 --> 00:12:44,964 of Jamaica with a coconut curry and a little bit of slaw. 312 00:12:45,065 --> 00:12:47,966 Very vibrant, the inspiration of a roadside pepper shrimp 313 00:12:47,967 --> 00:12:49,134 that you would traditionally get. 314 00:12:49,135 --> 00:12:51,136 But this is done beautifully. 315 00:12:51,137 --> 00:12:52,439 I love the inspiration with the lobster. 316 00:12:52,539 --> 00:12:54,006 Really excited to get into it. 317 00:12:54,007 --> 00:12:55,742 Yeah, that's exactly what it is. 318 00:12:55,842 --> 00:12:57,142 (SUSPENSEFUL MUSIC) 319 00:12:57,143 --> 00:12:58,978 Lobster's cooked beautifully 320 00:12:59,112 --> 00:13:02,147 but the actual curry in 26 minutes? Delicious. 321 00:13:02,148 --> 00:13:04,117 - It really is you on a plate. - Thank you, chef. 322 00:13:04,250 --> 00:13:06,119 Wow, Darian, this dish really shows 323 00:13:06,252 --> 00:13:08,021 your journey throughout this competition, 324 00:13:08,121 --> 00:13:10,023 your restraint and your balance and your spices. 325 00:13:10,123 --> 00:13:12,124 Really great first dish. 326 00:13:12,125 --> 00:13:14,127 Yeah, I think when chefs get to a certain level, 327 00:13:14,227 --> 00:13:15,462 it's about "can the flavors match the story?" 328 00:13:15,595 --> 00:13:17,262 I love the story and I think 329 00:13:17,263 --> 00:13:19,164 the flavors match the story in this case. 330 00:13:19,165 --> 00:13:20,600 - Overall, it's a great start. - Thank you, chef. 331 00:13:20,734 --> 00:13:23,136 Next up, we have Cole's 332 00:13:23,269 --> 00:13:26,406 Seared Scallops with kumquat beurre blanc, 333 00:13:26,506 --> 00:13:29,409 pickled kumquats, and an andouille crumble. 334 00:13:29,509 --> 00:13:30,776 Yeah, it's elegant. It looks beautiful. 335 00:13:30,777 --> 00:13:32,177 What a start, shall we? 336 00:13:32,178 --> 00:13:33,346 (TENSE ATMOSPHERIC MUSIC) 337 00:13:35,882 --> 00:13:37,417 Scallop cooked beautifully. 338 00:13:37,550 --> 00:13:39,019 I love the acidity that comes from the kumquat. 339 00:13:39,119 --> 00:13:41,321 It sort of does awaken 340 00:13:41,421 --> 00:13:43,523 and really invite you to enjoy the dish. 341 00:13:43,623 --> 00:13:45,557 Beautiful textures happening. 342 00:13:45,558 --> 00:13:47,593 I love that you're calling this "The Awakening." 343 00:13:47,594 --> 00:13:50,597 I love how modern this is, how minimal it is. 344 00:13:50,697 --> 00:13:53,032 - The flavors are spot on. - Scallops cooked beautifully. 345 00:13:53,033 --> 00:13:55,035 I love the simplicity of this dish. 346 00:13:55,135 --> 00:13:58,171 I'm desperate to see what's coming next on that fish course. 347 00:13:58,271 --> 00:14:02,441 Lastly, this is Connor's Cajun Shrimp Cake 348 00:14:02,442 --> 00:14:07,213 with an elote-inspired corn rib and a shrimp head aioli. 349 00:14:07,313 --> 00:14:09,081 You know, I definitely see you returning 350 00:14:09,082 --> 00:14:12,185 to your repertoire of those Cajun flavors. 351 00:14:12,318 --> 00:14:14,286 And there's definitely a California flair. 352 00:14:14,287 --> 00:14:15,989 (DELICATE MUSIC) 353 00:14:19,192 --> 00:14:20,794 (NYESHA) I love the balance of this shrimp cake. 354 00:14:20,894 --> 00:14:22,194 Really, what does this justice 355 00:14:22,195 --> 00:14:24,564 is that beautiful shrimp head aioli. 356 00:14:24,664 --> 00:14:26,332 There's a nice tang that brings 357 00:14:26,466 --> 00:14:29,234 this lovely creaminess to the shrimp cake. 358 00:14:29,235 --> 00:14:31,838 Delicious. Shrimp cooked beautifully. 359 00:14:31,938 --> 00:14:34,074 Seasoning is on-point. Beautifully done. 360 00:14:34,174 --> 00:14:35,475 Yeah, when I think of New Orleans cuisine, 361 00:14:35,575 --> 00:14:36,976 I'm always thinking about this surf and turf, 362 00:14:37,077 --> 00:14:38,978 like sausage and shrimp. 363 00:14:39,079 --> 00:14:41,113 And somehow, you really made the cake 364 00:14:41,114 --> 00:14:42,681 taste like a shrimp sausage. 365 00:14:42,682 --> 00:14:44,684 What a start! 366 00:14:44,784 --> 00:14:46,385 (RICHARD) Listen, all three of you, 367 00:14:46,386 --> 00:14:48,488 you've set the bar really, really high. 368 00:14:48,588 --> 00:14:51,991 - (CHEFS) Thank you, chef. - Darian, 64 minutes remaining 369 00:14:52,092 --> 00:14:54,226 for your last two courses. 370 00:14:54,227 --> 00:14:57,796 Cole, you have just under 63 minutes remaining. 371 00:14:57,797 --> 00:15:01,468 And, Connor, you have 62 and a half minutes remaining. 372 00:15:01,568 --> 00:15:03,369 It's all very, very close. 373 00:15:03,370 --> 00:15:06,506 Okay, your next course is your fish entr\e. 374 00:15:06,606 --> 00:15:08,108 Head to the elevator, and I'll meet you 375 00:15:08,241 --> 00:15:09,876 in the middle kitchen shortly. 376 00:15:09,976 --> 00:15:11,143 (GORDON) Good luck, guys. Keep it up. 377 00:15:11,144 --> 00:15:12,846 Keep it up, keep it up. Execute. 378 00:15:12,979 --> 00:15:14,547 (HI-ENERGY MUSIC) 379 00:15:18,418 --> 00:15:20,754 - Alright, good luck, boys. - (CONNOR) Good luck, y'all. 380 00:15:20,854 --> 00:15:22,022 (ELEVATOR PINGS) 381 00:15:22,122 --> 00:15:23,723 (DARIAN) Let's go, chef! 382 00:15:23,823 --> 00:15:25,791 Let's go! 383 00:15:25,792 --> 00:15:28,427 All three of youkilled those appetizers. Killed 'em! 384 00:15:28,428 --> 00:15:30,130 - Thank you. - Think about the progression 385 00:15:30,230 --> 00:15:32,264 of how that menu is being enjoyed. 386 00:15:32,265 --> 00:15:33,166 - You guys ready? - (CHEFS) Yes, chef. 387 00:15:33,266 --> 00:15:34,701 Hands on the elevator. 388 00:15:39,305 --> 00:15:41,708 - Platform's on the move. - (PLATFORM RUMBLING) 389 00:15:43,877 --> 00:15:47,447 (NYESHA) Go! Go! Go! Go! Go! Go! Seabass! 390 00:15:47,547 --> 00:15:50,015 (DARIAN) I see the snapper. That's what I grew up eating. 391 00:15:50,016 --> 00:15:51,785 I'ma get exactly what I want. 392 00:15:51,885 --> 00:15:54,754 Snapper. Boom. 393 00:15:54,854 --> 00:15:58,323 Connor, man, keeps stealing my stuff. 394 00:15:58,324 --> 00:16:00,293 I wanted the shrimp. He got the shrimp. 395 00:16:00,393 --> 00:16:02,895 I wanted the snapper. He went for the snapper. 396 00:16:02,896 --> 00:16:04,596 (NYESHA) Sea bream! 397 00:16:04,597 --> 00:16:06,832 Got sea bream instead. Nice, beautiful fish. 398 00:16:06,833 --> 00:16:09,336 (NYESHA) Aromatics, chipotle. You got thyme here. 399 00:16:09,436 --> 00:16:11,471 I need thyme. I see that halibut. 400 00:16:11,571 --> 00:16:13,573 Yup, that's exactly what I'm grabbing. 401 00:16:13,707 --> 00:16:15,708 It's gonna go perfectly with what I'm thinking. 402 00:16:15,709 --> 00:16:18,178 I need some fennel, and I need some orange 403 00:16:18,278 --> 00:16:19,745 and kumquat to thread the line 404 00:16:19,746 --> 00:16:21,581 between my first course and my second course. 405 00:16:21,681 --> 00:16:23,749 - (NYESHA) Tomato! - Now I need fresh tomatoes. 406 00:16:23,750 --> 00:16:25,951 - (NYESHA) Fennel! - I still don't see tomatoes 407 00:16:25,952 --> 00:16:28,521 on this damn platform! 408 00:16:28,655 --> 00:16:30,590 There's a can of tomatoes. 409 00:16:30,690 --> 00:16:32,559 I guess I'll just grab those and make that work. 410 00:16:32,659 --> 00:16:34,060 (NYESHA) Grab ingredients! 411 00:16:34,194 --> 00:16:35,395 Cornmeal masa - right there, left. 412 00:16:35,528 --> 00:16:37,363 I see masa. 413 00:16:37,364 --> 00:16:40,466 I see mangoes and chilies and crema. 414 00:16:40,467 --> 00:16:42,602 I'm thinking fish taco vibes. 415 00:16:42,736 --> 00:16:45,205 - (NYESHA) Right there, left. - Oh! Sorry, fish. 416 00:16:45,305 --> 00:16:46,773 - (DARIAN) Where's tomato paste? - (NYESHA) Yeah! Right here! 417 00:16:49,976 --> 00:16:53,245 Alright, guys, one beautiful fish course. 418 00:16:53,246 --> 00:16:56,615 Make your dreams a reality. 419 00:16:56,616 --> 00:16:59,651 Alright, Darian, where are you taking us in your second course? 420 00:16:59,652 --> 00:17:02,489 So I'm taking you back to Jamaica again, chef. 421 00:17:02,589 --> 00:17:04,624 Nice little journey to Jamaica. So, growing up in Jamaica, 422 00:17:04,724 --> 00:17:07,393 - there was... escovitch fish. - Beautiful. 423 00:17:07,394 --> 00:17:08,728 - So, that's what I'm doing. - Pickled veg, peppers? 424 00:17:08,828 --> 00:17:10,630 - Pickled veg, peppers. - Nice. 425 00:17:10,764 --> 00:17:12,798 Um, I want to make some festival dumplings too... 426 00:17:12,799 --> 00:17:15,401 - Amazing. Deep frying? - ...to cut that spice. Deep fry. 427 00:17:15,402 --> 00:17:17,403 Excellent. How are you cooking your fish? 428 00:17:17,404 --> 00:17:20,640 - I'm just gonna pan-fry. - Awesome. 429 00:17:20,774 --> 00:17:22,509 - How are you doing, chef? - I'm doing good, chef. 430 00:17:22,642 --> 00:17:24,777 Where are you taking us in your second course? 431 00:17:24,778 --> 00:17:27,246 The next course is gonna be all about my healing journey. 432 00:17:27,247 --> 00:17:29,815 I'm doing a play on a refined couvillion. 433 00:17:29,816 --> 00:17:33,520 Anything that's warm and comforting is healing in itself. 434 00:17:33,620 --> 00:17:37,424 And because halibut is a lean fish, it can only benefit 435 00:17:37,524 --> 00:17:40,026 from being inside of this wonderful broth I'm gonna make. 436 00:17:40,126 --> 00:17:42,661 - Halibut, very unforgiving. - Yes, chef. 437 00:17:42,662 --> 00:17:44,396 I'm gonna cook it a little under and let it finish itself. 438 00:17:44,397 --> 00:17:46,399 Where'd you learn that? 439 00:17:46,499 --> 00:17:48,168 - Chef Ramsay. (LAUGHS) - Well, of course! 440 00:17:48,268 --> 00:17:49,768 And so how is this second course 441 00:17:49,769 --> 00:17:51,671 playing into your first course? 442 00:17:51,771 --> 00:17:53,806 Because the citrus notes are gonna be coming from 443 00:17:53,807 --> 00:17:55,542 not just the orange but the kumquats as well. 444 00:17:55,642 --> 00:17:57,143 - And that plays-- - I'm taking that kumquat tree 445 00:17:57,243 --> 00:17:58,578 all the way up through my journey. 446 00:17:58,678 --> 00:18:02,148 - Okay, we love that. Let's go. - Yes, chef. 447 00:18:02,282 --> 00:18:03,750 What's the storyline here in your dish, chef? 448 00:18:03,883 --> 00:18:05,551 It's... It's gonna be California. 449 00:18:05,552 --> 00:18:07,153 I'm envisioning a beautiful piece of snapper, 450 00:18:07,287 --> 00:18:09,189 mango, pickled slaw on top. 451 00:18:09,289 --> 00:18:11,558 Talk to me about this masa component. 452 00:18:11,691 --> 00:18:13,592 I was trying to make a homemade masa tortilla right here. 453 00:18:13,593 --> 00:18:15,561 Focus on making that protein amazing... 454 00:18:15,562 --> 00:18:17,429 - Yes, chef. - ...and beautiful flavors, right? 455 00:18:17,430 --> 00:18:18,898 Let's do it. Let's do it. Let's do it. 456 00:18:19,032 --> 00:18:20,200 Connor, you just have about 54 minutes. 457 00:18:20,300 --> 00:18:21,901 - Okay? - Okay. 458 00:18:22,002 --> 00:18:23,736 Cole, you have just over 54 minutes. 459 00:18:23,737 --> 00:18:26,438 - Heard, chef. - Darian, that leaves you 460 00:18:26,439 --> 00:18:28,540 - with 55 minutes. Okay, chef? - Perfect, thank you. 461 00:18:28,541 --> 00:18:30,442 (DRAMATIC MUSIC) 462 00:18:30,443 --> 00:18:33,046 (NYESHA) Keep pushing! Keep pushing! 463 00:18:33,179 --> 00:18:34,948 - How you doing, Cole? - I'm doing good, chef. 464 00:18:35,048 --> 00:18:36,181 What do you have in your broth here? 465 00:18:36,182 --> 00:18:38,050 I have some whole tomatoes, 466 00:18:38,051 --> 00:18:40,053 fennel, a little orange, a little kumquat. 467 00:18:40,153 --> 00:18:41,588 The tomatoes, they almost taste 468 00:18:41,721 --> 00:18:44,356 - just a little sort of tinny. - Yes, chef. 469 00:18:44,357 --> 00:18:47,227 I'm pretty worried right now because it is really hard to get 470 00:18:47,327 --> 00:18:50,496 that tinned tomato taste out of there. 471 00:18:50,497 --> 00:18:52,731 I'm hoping I can just blend it all up 472 00:18:52,732 --> 00:18:54,167 to make sure I really balance it out. 473 00:18:56,670 --> 00:18:57,937 - (RUMBLING) - (BLEEP) 474 00:18:58,071 --> 00:19:00,073 Careful. 475 00:19:00,206 --> 00:19:02,641 - (DRAMATIC BEATS) - My arm is burning. 476 00:19:02,642 --> 00:19:04,711 I donothave time for this right now. 477 00:19:04,811 --> 00:19:06,279 (MUSIC BUILDS, ENDS) 478 00:19:11,084 --> 00:19:13,086 (HI-STAKES MUSIC) 479 00:19:13,219 --> 00:19:14,587 - (BLEEP) - Careful. 480 00:19:14,688 --> 00:19:16,489 We press on. Okay? 481 00:19:16,589 --> 00:19:18,657 we do not give up. We do not give in. 482 00:19:18,658 --> 00:19:21,760 So yes, my arm is burning and I'm gonna keep going. 483 00:19:21,761 --> 00:19:23,629 - This looks beautiful, chef. - Thank you, chef. 484 00:19:23,630 --> 00:19:25,231 Still got a little bit of that tinny flavor 485 00:19:25,331 --> 00:19:26,499 I'm trying to get out of there. 486 00:19:26,599 --> 00:19:28,501 But you're on your way, for sure. 487 00:19:28,601 --> 00:19:31,537 Nothing is standing in my way. I don't need this hand. 488 00:19:31,538 --> 00:19:33,640 Actually, this is my dominant hand, Idoneed it! 489 00:19:33,773 --> 00:19:35,641 Darian, what is your strategy here? 490 00:19:35,642 --> 00:19:37,776 Chef, I want to get to the buzzer first. 491 00:19:37,777 --> 00:19:39,878 That's why I got my fish going. I'm doing the entire fish 492 00:19:39,879 --> 00:19:41,947 so I have time for it to cook. 493 00:19:41,948 --> 00:19:43,850 Fish takes no time at all. You don't want that 494 00:19:43,983 --> 00:19:45,685 - sitting there too long. - Yes, chef. 495 00:19:45,785 --> 00:19:48,655 Come on, guys! Who's first to the buzzer? 496 00:19:48,788 --> 00:19:51,124 - How you feeling, Connor? - Feeling alright, chef. 497 00:19:51,257 --> 00:19:52,825 How do we get you to excellent? 498 00:19:52,826 --> 00:19:54,828 I'm trying to gain some time right now. 499 00:19:54,928 --> 00:19:56,996 As long as your fish is perfect, you're gonna be great. 500 00:19:57,097 --> 00:19:58,865 - Focus on the protein. - Yes, chef. 501 00:19:58,998 --> 00:20:01,433 I'm nervous about this snapper. 502 00:20:01,434 --> 00:20:04,070 It's a big filet. It's not an easy one. 503 00:20:04,170 --> 00:20:08,141 If it's undercooked, if it's overcooked... my dish is trash. 504 00:20:08,241 --> 00:20:10,010 You got this, right? This wasn't given to you. 505 00:20:10,143 --> 00:20:11,310 You earned your spot to be here. 506 00:20:11,311 --> 00:20:12,679 - Right? - Yes, chef. 507 00:20:12,779 --> 00:20:14,547 Do you want to sear all sides, chef? 508 00:20:14,681 --> 00:20:16,182 - Okay. - Here, this part's not cooked. 509 00:20:16,282 --> 00:20:17,716 Yes, chef. 510 00:20:17,717 --> 00:20:19,686 I'm trying to rush to the finish line 511 00:20:19,819 --> 00:20:22,287 and preserve my chance of having an amazing dish up top, 512 00:20:22,288 --> 00:20:24,323 and I'm rushing the snapper. 513 00:20:24,324 --> 00:20:25,724 You got this, buddy, okay? 514 00:20:25,725 --> 00:20:27,694 - Let's do it. - You're doing it. 515 00:20:27,794 --> 00:20:29,862 But it's time to trust what I've done to get here. 516 00:20:29,863 --> 00:20:31,865 We're gonna lock in. We're gonna get it done. 517 00:20:31,965 --> 00:20:34,833 Let's go, guys! Start bringing these dishes home. 518 00:20:34,834 --> 00:20:37,037 Let's go, boys. I want you at your best when I beat you. 519 00:20:37,170 --> 00:20:39,439 - (DARIAN) Alright. - You don't wanna go home 520 00:20:39,539 --> 00:20:42,842 thinking "I shoulda, woulda, coulda," right? 521 00:20:42,942 --> 00:20:45,712 Connor, your one hour is gone. You have 30 minutes left. 522 00:20:45,812 --> 00:20:48,781 Cole, same with you. You're just 10 seconds behind. 523 00:20:48,782 --> 00:20:50,316 Darian, 31 minutes. 524 00:20:50,417 --> 00:20:53,920 (DRAMATIC MUSIC) 525 00:20:54,020 --> 00:20:55,689 Who's going to buzzer first? 526 00:20:55,789 --> 00:20:57,290 There goes Cole! 527 00:21:00,026 --> 00:21:01,828 (PING) 528 00:21:01,928 --> 00:21:03,029 Good job, Cole. Good job. 529 00:21:06,433 --> 00:21:08,335 This one's gonna come down to the wire - I can feel it. 530 00:21:08,435 --> 00:21:09,968 Who's next to the finish? 531 00:21:09,969 --> 00:21:12,339 Big push, big push, big push. 532 00:21:12,439 --> 00:21:14,374 This is for the title ofNext Level Chef, guys. 533 00:21:16,109 --> 00:21:16,976 (PING, PING) 534 00:21:19,779 --> 00:21:22,749 - Last to it again. - (TENSE MUSIC) 535 00:21:22,882 --> 00:21:24,751 Wish I'd given that fish a little bit more love 536 00:21:24,884 --> 00:21:27,220 but I'm feeling glad to get the hell outta 537 00:21:27,354 --> 00:21:28,822 - this middle kitchen right now. - Not easy. 538 00:21:30,357 --> 00:21:32,524 (ELEVATOR PINGS) 539 00:21:32,525 --> 00:21:34,227 - (GORDON) Wow. - Richard, Gordon. 540 00:21:34,327 --> 00:21:36,261 How was that? 541 00:21:36,262 --> 00:21:38,698 They absolutely gave it their all up there. 542 00:21:38,832 --> 00:21:41,901 Ah, beautiful. 543 00:21:42,002 --> 00:21:45,372 First up, we have Darian's Sea Bream Escavitch. 544 00:21:45,505 --> 00:21:47,374 This is served with a crispy okra 545 00:21:47,507 --> 00:21:50,309 and an aromatic tomato sauce. 546 00:21:50,310 --> 00:21:52,911 Visually, it looks beautiful. It's got you all over it again. 547 00:21:52,912 --> 00:21:54,813 It's vibrant. The colors are beautifully done, 548 00:21:54,814 --> 00:21:56,416 and I just love the crispiness of this fish. 549 00:21:56,516 --> 00:21:58,118 Thank you, chef. 550 00:21:58,251 --> 00:22:02,655 (SUSPENSEFUL MUSIC) 551 00:22:02,756 --> 00:22:04,656 (GORDON) The fish is cooked beautifully. 552 00:22:04,657 --> 00:22:07,060 It's so nice that you served the fish whole. 553 00:22:07,193 --> 00:22:11,263 Just cut those fins, all these real big spiky bits there, 554 00:22:11,264 --> 00:22:12,932 'cos they could get lost in translation, 555 00:22:13,033 --> 00:22:14,667 especially when we're devouring this thing 556 00:22:14,668 --> 00:22:16,569 at a thousand miles an hour. 557 00:22:16,670 --> 00:22:18,671 Yeah, this dish, it shows just so much confidence. 558 00:22:18,672 --> 00:22:21,675 It's very Jamaican and Caribbean. 559 00:22:21,775 --> 00:22:23,442 Maybe a little bit more spice for me, actually, 560 00:22:23,443 --> 00:22:24,944 because it's a whole fish. 561 00:22:25,045 --> 00:22:27,681 But it's an excellent tasting dish for sure. 562 00:22:27,814 --> 00:22:29,848 I love the heritage that you draw from. 563 00:22:29,849 --> 00:22:31,817 Really beautiful presentation, really beautiful dish. 564 00:22:31,818 --> 00:22:33,887 Thank you, chef. Appreciate it. 565 00:22:33,987 --> 00:22:37,723 Next up, we have Cole's 566 00:22:37,724 --> 00:22:40,826 Pan-Roasted Halibut with roasted fennel, 567 00:22:40,827 --> 00:22:43,730 Swiss chard, crispy okra and kumquats. 568 00:22:43,830 --> 00:22:45,831 It's elegant, it's minimalistic, 569 00:22:45,832 --> 00:22:47,834 it is the hardest fish tonight to cook. 570 00:22:47,934 --> 00:22:50,337 Fingers crossed it tastes as good as it looks. 571 00:22:50,437 --> 00:22:52,204 - Shall we? - Yes. 572 00:22:52,205 --> 00:22:53,873 Dying to see how this fish is cooked. 573 00:22:53,973 --> 00:22:55,075 - (RICHARD) Mmm. - Wow. Look at that. 574 00:22:58,278 --> 00:23:00,714 The fish is cooked beautifully. It's glistening, sublime. 575 00:23:00,814 --> 00:23:02,715 It needs just one more element in there 576 00:23:02,716 --> 00:23:04,584 but the hardest bit's done. The fish is nailed. 577 00:23:04,718 --> 00:23:07,120 And the sauce with that fish is to die for. 578 00:23:07,253 --> 00:23:09,322 Yeah, I mean, this is bringing me back to a three Michelin star 579 00:23:09,456 --> 00:23:11,324 that I worked at in New York City. 580 00:23:11,458 --> 00:23:14,728 The fish is snow white and just perfectly cooked. 581 00:23:14,828 --> 00:23:16,896 Yeah, really beautiful, simplistic expression 582 00:23:16,996 --> 00:23:20,232 of a halibut dish. I really love the sweetness 583 00:23:20,233 --> 00:23:22,001 that comes from the tomato sauce. 584 00:23:22,002 --> 00:23:24,003 From where I tasted it originally 585 00:23:24,004 --> 00:23:26,606 to where you got this now by adding that kumquat? 586 00:23:26,706 --> 00:23:29,008 - Very well executed. - Thank you, chef. 587 00:23:29,009 --> 00:23:33,145 And lastly, we have Connor's Pan-Roasted Snapper. 588 00:23:33,146 --> 00:23:36,181 This is a play on a taco, a handmade tortilla 589 00:23:36,182 --> 00:23:39,752 with Mexican-style street corn, or elote, and a salsa verde. 590 00:23:39,753 --> 00:23:42,154 I mean, this might be the prettiest dish of the three, 591 00:23:42,155 --> 00:23:45,090 and I just really love the sense of authorship here. 592 00:23:45,091 --> 00:23:46,760 You had us in New Orleans, 593 00:23:46,860 --> 00:23:48,895 now we're clearly in Southern California, 594 00:23:49,029 --> 00:23:51,631 so I can't wait to taste, to see if the story comes through here. 595 00:23:51,731 --> 00:23:53,366 - (GORDON) Shall we? - (RICHARD) Yeah, please. 596 00:23:53,466 --> 00:23:55,368 Snapper, hard to cook, right? 597 00:23:55,468 --> 00:23:56,936 (TENSE MUSIC) 598 00:23:59,539 --> 00:24:02,941 I am just hoping, praying, 599 00:24:02,942 --> 00:24:06,512 praying again, hoping again, that the cook is okay. 600 00:24:06,513 --> 00:24:09,582 (TENSE MUSIC BUILDS, ENDS) 601 00:24:15,055 --> 00:24:17,389 - (TENSE MUSIC) - The seasoning here is on-point. 602 00:24:17,390 --> 00:24:19,125 Everything is just beautifully blending. 603 00:24:19,259 --> 00:24:21,961 And the tortilla and that salsa. 604 00:24:22,062 --> 00:24:25,264 I do have to take you to task on the temperature of the fish. 605 00:24:25,265 --> 00:24:27,400 It does need another 90 seconds. 606 00:24:27,534 --> 00:24:29,935 It's a tough fish to get right. 607 00:24:29,936 --> 00:24:33,205 The tortilla is insane. And the salsa is incredible. 608 00:24:33,206 --> 00:24:35,709 Like, the flavors are massive on this plate. 609 00:24:35,809 --> 00:24:37,810 (NYESHA) Yeah, a lot of work achieved here. 610 00:24:37,811 --> 00:24:39,812 You definitely should be proud of yourself. 611 00:24:39,813 --> 00:24:41,548 But yes, the fish could definitely use 612 00:24:41,681 --> 00:24:43,149 a couple more seconds in the pan. 613 00:24:45,151 --> 00:24:47,087 There is no clear leader. 614 00:24:47,187 --> 00:24:49,556 It's gonna come down to the final course. 615 00:24:49,689 --> 00:24:52,725 Timing-wise, Darian, you've got 30 minutes and 30 seconds. 616 00:24:52,726 --> 00:24:56,296 Cole, you've got 29 minutes and 30 seconds. 617 00:24:56,396 --> 00:24:59,732 Okay, Connor, you've got 29 minutes flat. 618 00:24:59,733 --> 00:25:01,568 So that means, Darian, 619 00:25:01,701 --> 00:25:04,104 when we get into that top-flight kitchen, 620 00:25:04,204 --> 00:25:07,974 you've got a head start. So use it wisely. 621 00:25:08,074 --> 00:25:10,010 Head to the elevator. I'll see you up there shortly. 622 00:25:10,110 --> 00:25:12,479 - Well done, guys. - Good job, well done. 623 00:25:12,579 --> 00:25:14,980 Keep pushing all the way to the end, okay? 624 00:25:14,981 --> 00:25:17,117 I wish I had frickin' kept that fish in the pan 625 00:25:17,250 --> 00:25:19,986 - for another minute, but... - (COLE) Alright. 626 00:25:20,120 --> 00:25:23,356 ...it's reset, refocus, and re-energize for round three. 627 00:25:23,456 --> 00:25:25,592 Who has the edge? 628 00:25:25,725 --> 00:25:28,595 I don't see a clear leader after two courses. 629 00:25:28,695 --> 00:25:29,995 Yeah, it's anyone's game at this point. 630 00:25:29,996 --> 00:25:31,598 I think whoever utilizes the time, 631 00:25:31,698 --> 00:25:33,199 and brings the most amount of flavor, 632 00:25:33,299 --> 00:25:35,368 and focuses on the protein. 633 00:25:35,468 --> 00:25:37,070 It could go any which way at the moment. 634 00:25:37,170 --> 00:25:38,771 (ELEVATOR PINGS) 635 00:25:38,772 --> 00:25:39,673 (COLE) Alright... 636 00:25:42,008 --> 00:25:44,209 Mine! What? You guys don't have no adrenaline?! 637 00:25:44,210 --> 00:25:45,644 It's the last one! 638 00:25:45,645 --> 00:25:47,379 I don't have to run, I mean, 639 00:25:47,380 --> 00:25:49,315 'cos it doesn't matter where I go. 640 00:25:49,416 --> 00:25:51,517 I'm going out with a bang, and I want this last dish 641 00:25:51,518 --> 00:25:53,252 to represent freedom. 642 00:25:53,253 --> 00:25:54,620 It's here. Let's go, baby. 643 00:25:54,621 --> 00:25:57,157 My plan is to respond 644 00:25:57,290 --> 00:25:59,491 to whatever Darian, and to whatever Cole pick, 645 00:25:59,492 --> 00:26:00,526 and I'm just gonna have to play catch-up. 646 00:26:00,527 --> 00:26:02,494 (TENSE MUSIC) 647 00:26:02,495 --> 00:26:04,397 - Here we go. - Let's go. Let's go, baby. 648 00:26:04,497 --> 00:26:05,899 Final round, let's go. Let's concentrate. 649 00:26:05,999 --> 00:26:07,267 - Let's go, chef. - We good? 650 00:26:07,367 --> 00:26:09,336 - Yes, chef. - (CONNOR) Yes, chef. 651 00:26:09,436 --> 00:26:11,271 Right, this is where it's gonna count, this last course. 652 00:26:11,371 --> 00:26:13,172 It's anyone's game right now. 653 00:26:13,173 --> 00:26:15,140 The very best of luck to all of you. 654 00:26:15,141 --> 00:26:16,509 (CHEFS) Thank you, chef. 655 00:26:16,643 --> 00:26:18,410 For this dish, I want to merge 656 00:26:18,411 --> 00:26:20,347 my Jamaican and French influence. 657 00:26:20,447 --> 00:26:25,652 One final cook between me, and that prize and that mentorship. 658 00:26:25,785 --> 00:26:27,821 I'ma make it count. 659 00:26:27,921 --> 00:26:31,056 One cook away, that separates you 660 00:26:31,057 --> 00:26:33,425 and the title ofNext Level Chef. 661 00:26:33,426 --> 00:26:35,395 - Yes, chef. - Stand by, guys. 662 00:26:35,528 --> 00:26:37,162 Platform is moving. 663 00:26:37,163 --> 00:26:37,997 - Darian? - Yes, chef. 664 00:26:38,098 --> 00:26:39,699 On your mark... 665 00:26:39,799 --> 00:26:42,669 - get set... go! - (PLATFORM BLEEPS) 666 00:26:42,802 --> 00:26:44,137 (GORDON) Duck breast, rack of lamb, 667 00:26:44,237 --> 00:26:46,238 filet, venison on there. 668 00:26:46,239 --> 00:26:48,540 Right. I'm gonna be shopping for a minute there. 669 00:26:48,541 --> 00:26:50,543 Do I want the lamb or the duck... 670 00:26:50,643 --> 00:26:53,078 (GORDON) Ten seconds gone, yes. 671 00:26:53,079 --> 00:26:54,948 Let him run his time out, looking around. 672 00:26:55,081 --> 00:26:56,816 Go for it. Take your time, dude. 673 00:26:56,916 --> 00:26:58,985 Come on, LA. Come on, LA. 674 00:26:59,085 --> 00:27:00,987 This man is literally strolling around the platform. 675 00:27:01,087 --> 00:27:02,822 I'm glad you don't have no pep in your step. 676 00:27:02,956 --> 00:27:05,090 Leave some stuff for me. 677 00:27:05,091 --> 00:27:07,327 (GORDON) Wow! The duck breast. Good. 678 00:27:07,427 --> 00:27:09,596 (BLEEP) I wanted the duck! 679 00:27:09,696 --> 00:27:11,730 There's a parsnip. Okay. 680 00:27:11,731 --> 00:27:13,466 Stand by, Cole. 681 00:27:13,566 --> 00:27:15,734 Ten seconds. 682 00:27:15,735 --> 00:27:17,871 - Where are you going, chef? - I'll take the venison. 683 00:27:17,971 --> 00:27:19,238 I might as well not play it safe now. 684 00:27:19,239 --> 00:27:21,374 I already cooked rack of lamb, and filet. 685 00:27:21,508 --> 00:27:24,076 The only thing up here I have not cooked is a venison. 686 00:27:24,077 --> 00:27:24,911 (GORDON) Five... 687 00:27:25,011 --> 00:27:25,912 four... 688 00:27:26,046 --> 00:27:27,047 three... 689 00:27:27,147 --> 00:27:28,081 two, one... go! 690 00:27:28,181 --> 00:27:29,182 Go, go, go, go! 691 00:27:29,282 --> 00:27:31,283 (URGENT MUSIC) 692 00:27:31,284 --> 00:27:33,987 Venison chosen. Nice. Think what goes with that. 693 00:27:34,087 --> 00:27:35,622 I know that this is a lean meat, 694 00:27:35,722 --> 00:27:38,024 so it needs fat. I know it needs aromatics. 695 00:27:38,124 --> 00:27:40,026 I know that venison needs a sauce, 696 00:27:40,126 --> 00:27:42,361 and I still want to showcase the kumquat 697 00:27:42,362 --> 00:27:44,998 as the anchor in my story. 698 00:27:45,098 --> 00:27:46,466 (GORDON) Twenty seconds, Connor. Stand by. 699 00:27:46,599 --> 00:27:48,034 I'm just trying to... 700 00:27:48,134 --> 00:27:50,002 see what the heck is out there 701 00:27:50,003 --> 00:27:52,005 and make some sort of game plan. 702 00:27:52,105 --> 00:27:53,639 Is nobody taking this lamb right now?! 703 00:27:53,640 --> 00:27:54,641 Five... 704 00:27:54,741 --> 00:27:55,742 four... 705 00:27:55,875 --> 00:27:58,044 three, two, one. 706 00:27:58,144 --> 00:28:01,447 Let's go, young man! Let's go. 707 00:28:01,448 --> 00:28:03,916 Rack of lamb, and you've got a beautiful filet of beef. 708 00:28:03,917 --> 00:28:05,752 I'm grabbing pistachios 709 00:28:05,885 --> 00:28:07,886 and pomegranate molasses 710 00:28:07,887 --> 00:28:09,888 and beautiful multicolored beets. 711 00:28:09,889 --> 00:28:11,791 This is writing itself. 712 00:28:11,891 --> 00:28:13,893 (GORDON) This is it. 713 00:28:13,993 --> 00:28:16,229 The platform stays the entire time, guys, okay? 714 00:28:18,631 --> 00:28:20,933 Final course, come on. So tell me, 715 00:28:20,934 --> 00:28:22,769 you've got a beautiful filet of venison, yes? 716 00:28:22,902 --> 00:28:24,170 - Yes, chef. - Tell me about the dish. 717 00:28:24,270 --> 00:28:25,637 - I've never cooked it before. - Really? 718 00:28:25,638 --> 00:28:27,439 - Yep. - Wow. What're you gonna do? 719 00:28:27,440 --> 00:28:29,442 Well, this is about my freedom so I'm gonna cook this 720 00:28:29,576 --> 00:28:31,644 with some beautiful mushrooms with a parsnip pur\e, 721 00:28:31,745 --> 00:28:33,313 some beautiful florets of broccoli and... 722 00:28:33,413 --> 00:28:35,180 - Love that. - ...then gonna try and figure out 723 00:28:35,181 --> 00:28:37,049 a way to tie this kumquat into the sauce. 724 00:28:37,050 --> 00:28:38,918 Love that. And how is this 725 00:28:39,052 --> 00:28:41,321 the sort of final tasting on your menu today? 726 00:28:41,421 --> 00:28:43,790 Because it's me having my freedom to just cook 727 00:28:43,923 --> 00:28:46,059 - and feel alive, chef. - I love that. 728 00:28:46,192 --> 00:28:47,960 Then I just got to get this sauce working. 729 00:28:47,961 --> 00:28:50,230 Good. Twenty-five minutes to go, okay? 730 00:28:50,330 --> 00:28:52,197 - Young man, how you feeling? - Feeling good, chef. 731 00:28:52,198 --> 00:28:54,234 Good, good, good. I want you to forget 732 00:28:54,334 --> 00:28:55,935 about that previous course. I see you're a little deflated. 733 00:28:56,069 --> 00:28:58,071 - Yes, chef. - It's gone. 734 00:28:58,171 --> 00:28:59,772 Tell me about the dish. What'll you do with that lamb? 735 00:28:59,773 --> 00:29:01,808 I got a beautiful rack of lamb. I'm taking you to my favorite 736 00:29:01,908 --> 00:29:03,543 places that raised me. I got one more 737 00:29:03,643 --> 00:29:05,611 - and it's the Mediterranean. - Good. 738 00:29:05,612 --> 00:29:09,248 It's highlighting where I went as a 12-year-old with my grandma 739 00:29:09,249 --> 00:29:12,217 and just kinda fell in love and have been inspired ever since. 740 00:29:12,218 --> 00:29:15,220 I want pomegranate molasses, and pistachio, and freshness 741 00:29:15,221 --> 00:29:16,556 - and some yogurt on the plate. - Love that. 742 00:29:16,690 --> 00:29:18,524 (LIGHT MUSIC) 743 00:29:18,525 --> 00:29:20,292 (GORDON) Good. Nice and gently on that score, okay? 744 00:29:20,293 --> 00:29:21,860 - Yes, chef. - Okay. 745 00:29:21,861 --> 00:29:24,831 That's it. Into the pan she goes. Yes. 746 00:29:24,931 --> 00:29:26,633 So sauce-wise, where are you going? 747 00:29:26,733 --> 00:29:29,001 Demi-glace. I got some Madeira, the cherry, some molasses. 748 00:29:29,002 --> 00:29:30,736 - Good. - And also tamarind. 749 00:29:30,737 --> 00:29:32,038 Taste everything you've got there, okay? 750 00:29:35,008 --> 00:29:36,842 We're halfway! Fifteen minutes to go. 751 00:29:36,843 --> 00:29:38,978 Fifteen minutes. Heard, chef. 752 00:29:39,079 --> 00:29:41,146 - (GORDON) Lamb is moving... - Yes, chef. 753 00:29:41,147 --> 00:29:43,616 ...in the right direction? Let's have a look. 754 00:29:43,717 --> 00:29:45,285 Good. Touch that there. 755 00:29:46,686 --> 00:29:48,121 Needs more time. 756 00:29:48,221 --> 00:29:49,989 We ain't going down without a fight! 757 00:29:50,123 --> 00:29:51,991 We're not losing control in this final round. 758 00:29:52,092 --> 00:29:54,494 I'm hoping it's a $250,000 rack of lamb! 759 00:29:54,594 --> 00:29:56,029 You know what I'm saying? 760 00:29:56,129 --> 00:29:58,164 Keep on rolling that round. 761 00:29:58,264 --> 00:30:00,000 And you want it nice and pink in the middle, okay? 762 00:30:00,100 --> 00:30:02,267 - Yes, chef. - I would just literally 763 00:30:02,268 --> 00:30:04,137 leave that in there. Don't slice that till the last minute 764 00:30:04,270 --> 00:30:06,139 so the goodness stays in there. 765 00:30:06,239 --> 00:30:08,540 Four and a half minutes to go. 766 00:30:08,541 --> 00:30:10,910 Darian, watch that sauce. If you put butter in there, 767 00:30:11,011 --> 00:30:13,545 you've got to take it off. Otherwise it will break, okay? 768 00:30:13,546 --> 00:30:16,049 I got to fix this 'cos it's gonna ruin my entire dish. 769 00:30:16,149 --> 00:30:17,650 Add a little flour in there maybe? 770 00:30:17,751 --> 00:30:19,184 - Flour? - Yes, chef. 771 00:30:19,185 --> 00:30:21,320 (BLEEP) no chance. Not here. 772 00:30:21,321 --> 00:30:23,022 We haven't got time to cook the flour out. 773 00:30:23,023 --> 00:30:25,892 Okay. This can't be happening right now. 774 00:30:26,026 --> 00:30:28,528 Your sauce is way more important than your (BLEEP) chives. 775 00:30:28,628 --> 00:30:31,330 Come on. Bring it home, please. 776 00:30:31,331 --> 00:30:34,300 I didn't want to leaveanything for the last second, 777 00:30:34,434 --> 00:30:36,803 especially not knowing what that venison is cooked like 778 00:30:36,903 --> 00:30:39,773 on the inside. Like, just let me know right now. 779 00:30:39,906 --> 00:30:41,908 Oh, (BLEEP)! Yeah, I said don't slice that 780 00:30:42,008 --> 00:30:43,943 till the last minute so the goodness stays in there. 781 00:30:44,044 --> 00:30:47,180 Focus and start reining it in now, okay? 782 00:30:47,280 --> 00:30:48,915 (GROWLING) Your sauce is more important than your chives! 783 00:30:49,015 --> 00:30:50,483 (DRAMATIC MUSIC BUILDS) 784 00:30:54,421 --> 00:30:55,522 (MUSIC ENDS) 785 00:31:01,361 --> 00:31:03,463 It's cooked beautifully but I just didn't want 786 00:31:03,563 --> 00:31:05,465 - you to slice it so early. - I thought we were outta time. 787 00:31:05,598 --> 00:31:07,701 Hey, look at me. Final course. You got this, okay? Final cook. 788 00:31:07,801 --> 00:31:09,436 - Yes, chef. - Three minutes to go. 789 00:31:09,536 --> 00:31:11,103 - Heard. - You good, bud? 790 00:31:11,104 --> 00:31:13,206 - Yes, chef. - Continue reducing it down. 791 00:31:13,340 --> 00:31:15,207 Get some body in there. But don't stick any more butter 792 00:31:15,208 --> 00:31:16,542 in there if you're reducing it down, okay? 793 00:31:16,543 --> 00:31:17,944 - Yes, chef. - Time check? 794 00:31:18,044 --> 00:31:21,080 Two thirty, guys. Two thirty. 795 00:31:21,081 --> 00:31:23,483 Final swan song. Let's go! 796 00:31:23,583 --> 00:31:26,352 I'm feeling so confident about this rack of lamb. 797 00:31:26,353 --> 00:31:29,089 I want to leave no doubt in these mentors' minds 798 00:31:29,189 --> 00:31:31,224 thatthat'sthe kid we want to work with. 799 00:31:31,358 --> 00:31:32,726 Pretty nice way of crusting it as well. Very good. 800 00:31:32,826 --> 00:31:33,693 Thank you, chef. 801 00:31:35,562 --> 00:31:37,764 (GORDON) Sixty seconds, guys. 802 00:31:37,864 --> 00:31:40,099 Think about everything you've learned in this competition. 803 00:31:40,100 --> 00:31:41,834 All those trials and tribulations. 804 00:31:41,835 --> 00:31:43,502 Everything you've done 805 00:31:43,503 --> 00:31:45,537 - comes down to this, okay? - Yes, chef. 806 00:31:45,538 --> 00:31:47,440 (DARIAN) The mentorship is something I need but 807 00:31:47,540 --> 00:31:49,976 the money is so amazing, 808 00:31:50,110 --> 00:31:53,278 it can help me and my family and my community so much. 809 00:31:53,279 --> 00:31:56,249 I'm not going to stop until I bring it home. 810 00:31:56,383 --> 00:31:58,517 (GORDON) Twenty seconds to go! 811 00:31:58,518 --> 00:32:00,387 (COLE) The prize money is in sight right now 812 00:32:00,520 --> 00:32:02,654 and I'm going to do everything I can in my power 813 00:32:02,655 --> 00:32:05,290 to represent myself properly on that plate, 814 00:32:05,291 --> 00:32:08,728 and that venison is cooked to perfection. 815 00:32:08,862 --> 00:32:11,131 (GORDON) Beautiful. Really well done. 816 00:32:11,231 --> 00:32:13,265 (CONNOR) This is my top dish but, you know, 817 00:32:13,266 --> 00:32:15,401 anyone that's worked in the kitchen 818 00:32:15,402 --> 00:32:18,170 knows it's a matter of battling to the bitter end, 819 00:32:18,171 --> 00:32:20,439 till the bell rings, and it's service time, 820 00:32:20,440 --> 00:32:23,009 and then... that prize in my sights. 821 00:32:23,143 --> 00:32:25,378 (GORDON) Ten, nine, eight, 822 00:32:25,478 --> 00:32:28,514 seven, six, five, 823 00:32:28,515 --> 00:32:32,218 four, three, two, one, 824 00:32:32,318 --> 00:32:33,486 and stop! 825 00:32:33,620 --> 00:32:35,388 Well done! Well done. 826 00:32:35,488 --> 00:32:37,590 Man! Well done. 827 00:32:37,691 --> 00:32:39,526 - Good job. We did it. - (COLE) Good job. Yeah! 828 00:32:42,595 --> 00:32:45,231 (TENSE MUSIC) 829 00:32:49,436 --> 00:32:51,571 Welcome back, Nyesha and Richard. 830 00:32:51,705 --> 00:32:55,207 We created magic once again in that top kitchen. 831 00:32:55,208 --> 00:32:57,609 Ah... oh my goodness me. 832 00:32:57,610 --> 00:33:01,514 (GORDON) Wow! What an incredible final cook. 833 00:33:01,614 --> 00:33:04,317 Right. Let's start here. 834 00:33:04,451 --> 00:33:07,187 This is Darian's Seared Duck Breast 835 00:33:07,320 --> 00:33:09,923 and a tamarind and cherry sauce. 836 00:33:10,023 --> 00:33:12,325 Visually it's a wonderful plate. 837 00:33:12,459 --> 00:33:15,195 Hanging on a wall. It's, it's truly a piece of art. 838 00:33:15,328 --> 00:33:16,930 (GORDON) Dig in, please. 839 00:33:17,030 --> 00:33:19,366 (TENSE MUSIC) 840 00:33:19,466 --> 00:33:23,069 This is the best piece of duck I've seen cooked 841 00:33:23,169 --> 00:33:25,504 onNext Level Chef. The skin is nice and crispy. 842 00:33:25,505 --> 00:33:28,241 I mean, it is perfectly rosy all throughout. 843 00:33:28,341 --> 00:33:30,209 It's a wonderful plate. 844 00:33:30,210 --> 00:33:33,213 I love the tamarind cherry sauce. 845 00:33:33,313 --> 00:33:35,781 It pairs nicely with the richness of the duck, 846 00:33:35,782 --> 00:33:37,850 and there's a through line and a storytelling 847 00:33:37,851 --> 00:33:39,351 that's happening from first course 848 00:33:39,352 --> 00:33:41,620 to second course and the finish. Very well done. 849 00:33:41,621 --> 00:33:44,490 - Thank you, chef. Appreciate it. - The duck is cooked beautifully, 850 00:33:44,491 --> 00:33:46,359 and it's sort of just melting in your mouth. Great job. 851 00:33:46,459 --> 00:33:48,761 (CHUCKLES) Thank you, chef. 852 00:33:48,762 --> 00:33:53,533 Next up is Cole's beautifully Pan Roasted Loin of Venison 853 00:33:53,633 --> 00:33:57,637 with a kumquat gastrique and crushed parsnips underneath. 854 00:33:57,771 --> 00:34:01,007 This is the first time Cole's actually cooked venison loin. 855 00:34:01,107 --> 00:34:03,275 I mean, let's open up a gallery 856 00:34:03,276 --> 00:34:05,245 'cos it's another piece of art, to be honest. 857 00:34:05,345 --> 00:34:07,146 It's another brilliant looking plate, for sure. 858 00:34:07,147 --> 00:34:08,181 (GORDON) Shall we? 859 00:34:11,384 --> 00:34:13,519 (RICHARD) Protein is cooked wonderfully. 860 00:34:13,520 --> 00:34:16,656 I love that you have the different types of flavors 861 00:34:16,756 --> 00:34:19,426 coming from the variation of mushrooms on this dish. 862 00:34:19,526 --> 00:34:22,395 Such a luscious, beautiful, bright flavor 863 00:34:22,529 --> 00:34:25,398 coming from the kumquat, that pairs really nicely 864 00:34:25,532 --> 00:34:27,634 with the sort of gaminess of the venison. 865 00:34:27,734 --> 00:34:29,803 Nice finish to the menu. 866 00:34:29,903 --> 00:34:31,704 (GORDON) It's the combination that works for me. 867 00:34:31,705 --> 00:34:33,740 Everything on that plate just blends into 868 00:34:33,873 --> 00:34:36,443 this autumnal lusciousness. 869 00:34:36,543 --> 00:34:38,044 There's very little I'd change there. Really well done. 870 00:34:38,144 --> 00:34:40,413 Thank you, chef. 871 00:34:40,513 --> 00:34:43,949 Finally, Connor's Pistachio Encrusted Lamb Rack, 872 00:34:43,950 --> 00:34:47,020 a spiced riata, and then a fennel and apple salad. 873 00:34:47,120 --> 00:34:49,289 Great job crusting the lamb, 874 00:34:49,389 --> 00:34:52,192 and the confidence to serve it whole. 875 00:34:52,292 --> 00:34:54,493 I hope it tastes as good as it looks. 876 00:34:54,494 --> 00:34:55,929 So... 877 00:34:56,029 --> 00:34:58,398 (TENSE MUSIC) 878 00:34:58,498 --> 00:34:59,232 Wow. 879 00:35:05,472 --> 00:35:08,607 Yeah, just textbook combination of flavors. 880 00:35:08,608 --> 00:35:10,876 The pomegranate, it's really colorful. 881 00:35:10,877 --> 00:35:14,213 Everything you'd want from a fine dining Mediterranean dish. 882 00:35:14,214 --> 00:35:16,616 Yeah, absolutely. This is sunshine. This is joy. 883 00:35:16,716 --> 00:35:19,351 The cumin comes in and just adds this incredible 884 00:35:19,352 --> 00:35:21,321 smoky depth of flavor that's not overpowering, 885 00:35:21,421 --> 00:35:23,323 that pairs really nicely 886 00:35:23,423 --> 00:35:25,891 with the flavors of the lamb and the pistachio. 887 00:35:25,892 --> 00:35:29,094 Really fun to sort of go in and build that perfect bite. 888 00:35:29,095 --> 00:35:31,597 It's a Mediterranean joy, honestly. 889 00:35:31,598 --> 00:35:33,566 You just can't stop eating that. Really good job. 890 00:35:33,667 --> 00:35:35,735 Thank you, chef. 891 00:35:35,835 --> 00:35:39,239 This is going to be a very, very difficult decision 892 00:35:39,339 --> 00:35:42,108 whilst Nyesha, Richard and I discuss 893 00:35:42,208 --> 00:35:45,078 not just the final course, but the menu, 894 00:35:45,178 --> 00:35:46,879 from the appetizer, to the fish, to the meat, 895 00:35:46,880 --> 00:35:49,748 and what stands out from the competition. 896 00:35:49,749 --> 00:35:52,352 And then, of course, we have to crown our winner. 897 00:35:52,485 --> 00:35:53,953 Head back to the lounge. We'll see you shortly. 898 00:35:54,087 --> 00:35:55,488 - Thank you, chef. - Sounds good. 899 00:35:55,622 --> 00:35:56,955 - (GORDON) Great job. - Good job. Excellent work. 900 00:35:56,956 --> 00:35:58,892 Really good job. 901 00:35:58,992 --> 00:36:01,795 Let's go, little one. Good, my boy. Good stuff, man. 902 00:36:01,895 --> 00:36:04,029 Talk about saving the best course till last - 903 00:36:04,030 --> 00:36:05,865 - this is on another level. - (DARIAN) I love you guys. 904 00:36:05,965 --> 00:36:07,634 - Love you too! - (CONNOR) Yes! 905 00:36:07,734 --> 00:36:10,403 So, who had the most cohesive menu? 906 00:36:10,503 --> 00:36:12,639 - All three of Darian's dishes. - (GORDON) Yeah. 907 00:36:12,772 --> 00:36:14,773 They all brought something really unique to the game, 908 00:36:14,774 --> 00:36:16,775 and I love that he's got this sense of, like, the classics... 909 00:36:16,776 --> 00:36:18,812 - (NYESHA & GORDON) Yeah. - ...but then he brings 910 00:36:18,912 --> 00:36:21,380 a little bit of the Jamaican sort of heritage into it. 911 00:36:21,381 --> 00:36:23,783 - This plate is outstanding. - I think, for me, it's just 912 00:36:23,917 --> 00:36:26,553 witnessing the elevation in Jamaican cuisine. 913 00:36:26,653 --> 00:36:29,122 - Totally. - Exceptional. And Cole's dish, 914 00:36:29,222 --> 00:36:30,590 the venison, what a selection of ingredients: 915 00:36:30,724 --> 00:36:32,925 mushrooms, kumquats. 916 00:36:32,926 --> 00:36:34,928 I think the kumquats work the best in this dish than maybe 917 00:36:35,028 --> 00:36:36,396 - all three of her dishes. - (NYESHA AND GORDON AGREE) 918 00:36:36,529 --> 00:36:38,131 And I like the playfulness of, 919 00:36:38,231 --> 00:36:39,666 "Hey, I grew up with a kumquat tree." Why not? 920 00:36:39,766 --> 00:36:41,568 - Sure. - Here's the thing that I love 921 00:36:41,668 --> 00:36:43,803 about Cole's menu: I think her progression ramped up 922 00:36:43,937 --> 00:36:45,839 and got better and better course by course. 923 00:36:45,939 --> 00:36:48,707 (GORDON) I agree. Cole's... best dish of the night without doubt. 924 00:36:48,708 --> 00:36:50,944 - (NYESHA) Definitely. - Scallops, not easy to cook. 925 00:36:51,077 --> 00:36:53,446 Halibut, not easy to cook. Venison, not easy to cook. 926 00:36:53,546 --> 00:36:55,280 I mean, she took the hardest ingredients 927 00:36:55,281 --> 00:36:57,082 - (NYESHA) Definitely. - to tell her story today. 928 00:36:57,083 --> 00:36:59,118 (GORDON) And then Connor. I think that's his best dish 929 00:36:59,119 --> 00:37:01,021 - of the night, the rack of lamb. - Yeah, the flavor is incredible. 930 00:37:01,154 --> 00:37:02,822 The sort of nod to the Mediterranean. 931 00:37:02,956 --> 00:37:05,091 Yeah, absolutely. I mean, Connor with the shrimp cake 932 00:37:05,191 --> 00:37:07,993 was a great start. A little bit of an issue with the red snapper 933 00:37:07,994 --> 00:37:10,996 on the second course but definitely finished strong. 934 00:37:10,997 --> 00:37:13,166 He's got the flavors of New Orleans, flavors of California. 935 00:37:13,266 --> 00:37:15,035 He's got this classic Mediterranean dish. 936 00:37:15,135 --> 00:37:17,136 For a menu, I think it works. 937 00:37:17,137 --> 00:37:19,439 And not slicing that lamb, letting it rest like that, 938 00:37:19,572 --> 00:37:21,074 look at it - it's cook beautifully. 939 00:37:21,174 --> 00:37:22,574 (CONNOR EXHALES SHARPLY) 940 00:37:22,575 --> 00:37:25,712 So, have we come to a decision? 941 00:37:25,845 --> 00:37:28,647 I'd say so. For sure, there's definitely a stand-out for me. 942 00:37:28,648 --> 00:37:30,316 I think so. 943 00:37:30,417 --> 00:37:32,385 (DRAMATIC MUSIC BUILDS, ENDS) 944 00:37:37,791 --> 00:37:40,760 (TENSE MUSIC) 945 00:37:40,860 --> 00:37:43,096 This is the last time we're about to come outta these doors! 946 00:37:43,196 --> 00:37:44,798 (ELEVATOR PINGS) 947 00:37:44,898 --> 00:37:49,903 (CHEERING AND APPLAUSE) 948 00:37:54,207 --> 00:37:55,474 (CONNOR) We're at the finish line. 949 00:37:55,475 --> 00:37:57,210 The mentorship, the prize - 950 00:37:57,344 --> 00:37:59,346 they're on the tip of my tongue right now. 951 00:37:59,446 --> 00:38:01,381 (GORDON) Let's go! 952 00:38:01,481 --> 00:38:04,017 Oh my goodness me! 953 00:38:04,150 --> 00:38:07,053 I remember walking in here, little ole me, on audition day 954 00:38:07,153 --> 00:38:09,222 like, "Okay, I'm just going to see how far I make it." 955 00:38:09,322 --> 00:38:10,789 And I made it all the way! 956 00:38:10,790 --> 00:38:14,360 This is all for you guys! Amazing. 957 00:38:14,361 --> 00:38:17,062 (DARIAN) I can't believe this is finally happening. 958 00:38:17,063 --> 00:38:19,499 I do all I could, all through this competition. 959 00:38:19,599 --> 00:38:21,668 There's nothing left. 960 00:38:21,768 --> 00:38:24,670 May the best chef win, man. Wow! 961 00:38:24,671 --> 00:38:27,906 Now that's what I call a welcome! 962 00:38:27,907 --> 00:38:29,976 What you've accomplished here tonight, 963 00:38:30,076 --> 00:38:32,379 and across the entire season, 964 00:38:32,479 --> 00:38:34,813 has been extraordinary. Come on! 965 00:38:34,814 --> 00:38:36,683 - (CHEERING AND APPLAUSE) - You should all feel 966 00:38:36,783 --> 00:38:40,252 incredibly proud of yourselves. What an achievement. 967 00:38:40,253 --> 00:38:42,389 Cole, young lady, you came in here 968 00:38:42,522 --> 00:38:44,257 at the beginning of the competition, 969 00:38:44,357 --> 00:38:45,925 searching for your confidence. 970 00:38:46,026 --> 00:38:47,960 Now you've become a force to reckon with, 971 00:38:47,961 --> 00:38:51,398 and the culinary world needs women like you. 972 00:38:51,531 --> 00:38:53,432 - You should be very proud. - Thank you, chef. 973 00:38:53,433 --> 00:38:55,834 - (GORDON) Well done. - Darian, you are confident, 974 00:38:55,835 --> 00:38:58,405 you're strong, and you're composed. 975 00:38:58,505 --> 00:39:00,940 You stay true to yourself in this competition, 976 00:39:01,041 --> 00:39:04,411 and it's made all the difference in the world. 977 00:39:04,511 --> 00:39:06,680 As great as your cooking is, and as strong as it is, 978 00:39:06,813 --> 00:39:09,214 your heart's just as strong, man. 979 00:39:09,215 --> 00:39:12,951 Connor, you came into this competition with laid-back vibes 980 00:39:12,952 --> 00:39:15,955 but your tenacity in that kitchen, 981 00:39:16,089 --> 00:39:19,291 it's shown in every single dish that you put up here. 982 00:39:19,292 --> 00:39:21,994 It's been truly an honor to be your mentor. 983 00:39:21,995 --> 00:39:23,929 Thank you, chef. It's been the honor of a lifetime 984 00:39:23,930 --> 00:39:26,832 working with you. 985 00:39:26,833 --> 00:39:30,603 (GORDON) Now, you three, we have made our decision. 986 00:39:30,704 --> 00:39:33,907 One of you is about to be crowned... 987 00:39:34,040 --> 00:39:36,709 ...ourNext Level Chef. 988 00:39:36,710 --> 00:39:38,711 That comes with a year-long mentorship 989 00:39:38,712 --> 00:39:40,847 with Richard, Nyesha and myself, 990 00:39:40,947 --> 00:39:43,783 and that check for a quarter of a million dollars. 991 00:39:43,883 --> 00:39:45,785 (CROWD) Whoo! 992 00:39:45,919 --> 00:39:47,187 (CHEERING) 993 00:39:49,923 --> 00:39:51,157 The winner... 994 00:39:53,426 --> 00:39:55,095 ...ofNext Level Chefis... 995 00:39:58,131 --> 00:40:00,200 (DARIAN) I came here and I give it of my all, man, 996 00:40:00,333 --> 00:40:02,469 and every day I show up and I show out. 997 00:40:02,569 --> 00:40:04,770 I've never wanted something more 998 00:40:04,771 --> 00:40:08,008 as I want this, in my entire life. 999 00:40:08,108 --> 00:40:09,876 (CONNOR) I've been working my whole life for this, 1000 00:40:09,976 --> 00:40:13,946 and I'm ready for a win today. This is it. 1001 00:40:13,947 --> 00:40:15,614 I want it so bad, 1002 00:40:15,615 --> 00:40:19,018 I can feel it in my fingertips. 1003 00:40:19,019 --> 00:40:22,622 The $250,000 and the mentorship has always been in my mind, 1004 00:40:22,756 --> 00:40:24,357 and now it's time for me to put it in my hands. 1005 00:40:24,491 --> 00:40:26,393 (MAJESTIC MUSIC) 1006 00:40:26,493 --> 00:40:28,360 Congratulations goes to... 1007 00:40:28,361 --> 00:40:30,530 (MAJESTIC MUSIC BUILDS) 1008 00:40:33,833 --> 00:40:35,534 Darian! 1009 00:40:35,535 --> 00:40:39,706 (INTENSE CHEERING AND APPLAUSE) 1010 00:40:42,642 --> 00:40:43,877 Well done, young man. 1011 00:40:52,919 --> 00:40:54,988 (JESSICA) You killed it, honey! You killed it. 1012 00:40:58,958 --> 00:41:00,026 Whoo! 1013 00:41:05,065 --> 00:41:07,966 - How are you feeling right now? - I feel amazing, chef. 1014 00:41:07,967 --> 00:41:10,269 Words can't express how I feel it right now, like... 1015 00:41:10,270 --> 00:41:11,937 I put my all into this every day. 1016 00:41:11,938 --> 00:41:13,707 This is what I do. I'm a chef, 1017 00:41:13,807 --> 00:41:15,941 and I'm so proud to be here to represent. 1018 00:41:15,942 --> 00:41:17,977 Thank you so much for believing in me. 1019 00:41:18,078 --> 00:41:20,579 And my mom and my wife is here supporting me as always. 1020 00:41:20,580 --> 00:41:22,716 Man, thank you so much. 1021 00:41:22,816 --> 00:41:25,985 I'm the winner ofNext Level Chefseason 5! 1022 00:41:26,086 --> 00:41:28,821 A little kid from Jamaica that nobody knows. 1023 00:41:28,822 --> 00:41:31,590 I'm just, like, changed for life now, 1024 00:41:31,591 --> 00:41:34,861 and I'm so fortunate to be a part of this greatness. 1025 00:41:34,961 --> 00:41:37,864 I won't take it for granted at all. 1026 00:41:37,964 --> 00:41:40,300 Ladies and gentlemen, give it up to our incredible runners-up. 1027 00:41:40,433 --> 00:41:42,201 Connor and Cole, everybody. Come on! 1028 00:41:42,202 --> 00:41:44,304 (INTENSE CHEERING AND APPLAUSE) 1029 00:41:44,437 --> 00:41:47,707 Austin, come out here. Let's go, bud. 1030 00:41:47,807 --> 00:41:49,442 Congratulations, buddy. You've earned it. 1031 00:41:49,576 --> 00:41:50,877 Thank you, chef. Thank you. 1032 00:41:50,977 --> 00:41:52,479 Ladies and gentlemen, give it up... Darian! 1033 00:41:52,579 --> 00:41:57,016 (CHEERING AND APPLAUSE) 1034 00:41:57,017 --> 00:41:59,319 So happy for you. Mama, well done. 1035 00:41:59,419 --> 00:42:04,890 Big up! Everything Irie! Ya, mon! 1036 00:42:04,891 --> 00:42:06,326 I don't know what say that but congratulations! 1037 00:42:06,459 --> 00:42:08,728 So sorry! 1038 00:42:08,828 --> 00:42:11,030 Deep down inside, I'm so happy for Darian. 1039 00:42:11,031 --> 00:42:13,999 - He isNext Level. - He's proven ittime and time again. 1040 00:42:14,000 --> 00:42:15,168 Thank you, chef. Appreciate you. Thanks for everything, man. 1041 00:42:17,704 --> 00:42:19,172 (GORDON) Likewise! Likewise. 1042 00:42:19,272 --> 00:42:21,740 The only problem I've got with Darian winning 1043 00:42:21,741 --> 00:42:25,912 is the fact that Richard Blais is now the winning mentor, 1044 00:42:26,012 --> 00:42:29,181 and that really causes severe indigestion for me. 1045 00:42:29,182 --> 00:42:32,318 (GORDON) Good job. (BLEEP) Blais has done it again! 1046 00:42:32,419 --> 00:42:36,890 I'm really happy that Darian has taken this back for his mom 1047 00:42:36,990 --> 00:42:39,292 who he's so proud to bring this home for, 1048 00:42:39,392 --> 00:42:43,195 for his family, his heritage. Really stand-up human. 1049 00:42:43,196 --> 00:42:44,964 He is a real one. You do it the right way, man. 1050 00:42:45,065 --> 00:42:46,666 Thank you. 1051 00:42:46,766 --> 00:42:48,234 Richard? Coming for you! Next year. 1052 00:42:50,270 --> 00:42:52,639 (LAUGHS JOYFULLY) 1053 00:42:52,739 --> 00:42:56,076 I am so incredibly proud of Darian. 1054 00:42:56,176 --> 00:42:57,977 Heavy is the head that wears the crown, 1055 00:42:58,111 --> 00:43:00,212 and guess what? 1056 00:43:00,213 --> 00:43:02,281 I'm still walking around with it for another season! 1057 00:43:02,282 --> 00:43:05,685 (CHEERING AND APPLAUSE) 1058 00:43:07,554 --> 00:43:10,156 (TRIUMPHANT MUSIC) 1059 00:43:11,691 --> 00:43:12,992 (MUSIC ENDS)