All language subtitles for Next.Level.Chef.S02E06.720p.WEB.h264-BAE

- Previously
on "next level chef"...

- You'll be cooking
with game meats.

But only one can keep
their team safe.

That dish was the wild duck.

- Yes!

- Let's go, shay.
Let's go.

Get the dishes up, guys.
Platform's here.

- How did this happen?

- The dish that I am
eliminating tonight...

- Is the one
with the pistachio crust.

- Cassie.
- Ah, [bleep].

[applause]

- Nathan, tell them
what they're cooking.

- Moonshine.
It's explosive.

Stand back. Stand back!

- Listen up.
It is time

For mid-round mayhem.

- I don't know
what to do with these.

- You just bought your ticket
right into elimination.

[theme music]

[bell dings]

♪ ♪

[timer ringing]

[dramatic music]

♪ ♪

- Let's go.

Welcome back, everybody.
You go.

Come on.
- Let's go.

Okay, I need to tell
you something.

We've been saying it
since day one.

You're only as good
as your last dish.

And no matter what level
you're cooking on,

A next-level chef should always
be striving for excellence.

And right now, I think
all of you

Need some inspiration.

- What the hell
is going on right now?

Is this a joke?

What's happening?

- ♪ there once was
a ship that put to sea ♪

♪ the name of the ship
was the billy o' tea ♪

♪ the winds blew up,
her bow dipped down ♪

♪ oh blow, my billy boys,
blow ♪

- Then I see nathan evans.
He coming around,

Singing the weather song.

I'm like,
"oh, I know this song."

I start dancing.

- ♪ soon may
the wellerman come ♪

♪ to bring us sugar
and tea and rum ♪

- That song is, like,
a tiktok sensation.

I start jamming.
I start singing along.

- Nathan, tell them
what they're cooking.

- Amazing!

[applause]

- When I hear that
the challenge is gonna be

An alcohol-based dish,
I kind of panic a little bit,

Being 19 and, obviously,
I don't drink alcohol.

So I don't really know
what I'm gonna do.

- Tini, you went crazy
'cause you recognized

This man, right?
- Yeah.

[laughter]

I like the accent.

I just like his accent.

I have a boyfriend.

- Tell me.
You a good cook?

- If it goes
in the microwave...

- Oh, come on.

Come on!
- I'm amazing.

- Give it up.
Nathan evans, everyone.

Well played.

Great job.

Good luck with everything.
- Thanks.

- Great job.

See?

Another scottish sensation.

Okay.
Listen carefully.

When that platform comes down,
you must grab a protein,

And you must grab an alcohol
and incorporate it

Across your dish.

Understood?

All: Yes, chef.

- All right, team blais.

Mehreen's winning dish
last time

Has secured us a place
in the top-level kitchen.

Go up there
and smash this challenge.

I'll see you up there soon.

- Yes, chef.
- Yes, chef.

- I love cooking with booze.

I wanna be the best dish
on the team.

Let's bring it on.

All right.
Welcome back.

- Let's do it.
- Welcome back.

- Team ramsay.

We lost cassie from our team
last week,

So we are in the basement
again.

Let's get ourselves
out of that.

- Yes, chef.
- Absolutely, chef.

- Please head to the elevators.

I'll meet you
down there shortly.

Good luck.
Come on.

- We'll see you, chef.
- Let's go.

Come on.
- Go.

- I want to get out
of this basement so badly.

We are down to four.

We cannot lose anybody else.

- I need you all to taste
whatever the freak I grab.

- No problem.
I got you.

- What's up, baby?
- All right, let's go!

- Love this place.
- This is it.

- All right, team,
thanks to shay,

We are heading
to that middle-level kitchen.

Please.

- Go there.

- Let's go, guys.

Let's do this today.

- Yes, chef.
- Yes, chef.

- Here we go.

- Hey, baby.
- Let's go, guys.

Let's go.
- Okay, baby.

- There we go.

You want right here,
close to the platform?

I'm not joking.
- No.

Do you mind?
- No, go ahead.

- Hey, thank you.

- Last time, I didn't get
my plate on the platform.

- Other--other side.
- Come on, baby.

- I can't--[sighs]

- Come on, baby.

- I really wanna prove
to myself

That I can do this,

That I won't let the time
get the best of me again.

- Location is crucial
for me today, okay?

- Yes, yes.

- Good luck, girl.
- Thank you, yes.

- Let's go.
Yes.

- Yes.

- Let's go, guys.
Come on. Let's go.

- We're coming.
We're coming.

- Okay.
How are you feeling?

- A little nervous, chef.
- Good.

Nervous about what?
Tell me so I can help you.

- I don't have a lot
of experience

With alcohol, so...

I don't know what I'm gonna do
for the platform drop.

With alcohols, I don't know

Any of the flavors,

Like which ones are sweet,

Which ones are strong,

Which ones are high-quality,

And so I'm kind of flying
into this one blind.

- I definitely wanna see
some flambés today.

The flambé part is
really important

To burn off the alcohol.

- Yes, chef.
- But we have to be careful.

That is super important, yeah?

- Yes, chef.
- You're probably used to what?

Moonshine?
[laughter]

- Facts.

- I'm a bourbon guy
all day long.

- What would you do
with bourbon?

- Drink it.
- Yes. [bleep].

- 45 minutes.
- Heard.

- Make every minute
count, right?

- Yes, chef.

- Theme of the day: Alcohol.

- Chef arrington comes out.
I can see it in her eyes.

She's like,
"don't [bleep] this up."

- All right.
Let's go.

- Hello, chef.
- All right, team blais.

Let's line up.
Are we feeling good?

- Yes.
- It is so advantageous

To be on the top floor today.
- Yeah, absolutely.

- Please don't let any
of those amazing spirits

And any of that alcohol

And any of those
amazing proteins drop.

- Growing up muslim,
I've never tasted alcohol

Or cooked with alcohol.

So I'm looking forward
to cooking with it

For the first time
and actually seeing

What happens
to my food chemically.

- Let's go.
Line up.

- Line up, please.

- All right.

[hydraulics whirring]
- platform is on the way.

When it's green, it's go.

Go.

I see a ribeye.
There's a filet up there.

- I'm going with ribeye.

I run to the platform,
and I start grabbing.

I got ribeye steak.

I want red wine.

- Lots of great proteins
up there.

- I see vodka.
I see tequila.

There has to be red wine.

- ...Eye, there's a filet.
- Damn it.

- Uh, okay, bourbon.
That can work.

- I want the bourbon.
I want the bourbon.

- Out of the corner of my eye,
I see port wine.

- Three seconds.

- So I grab
the port wine,

And I'm holding a bottle
of port wine

And a ribeye steak.

- You can still grab it.

If you can get it, it's ours.

- Okay.

- I wanted short rib
and a red wine,

And I didn't get either.

Worst grab of the competition.

- Here it comes.

Go.

Grab, grab.

- I tend to be
a little more reserved

During the grab...

- Fresh, beautiful herbs there.

- Because I'm not a pusher
and a shover.

- Get an alcohol
and grab a protein.

- However, today,
I fought for what I want.

I went for the hanger steak.
I grabbed whiskey.

I love a whiskey glaze
on a steak.

- Don't over grab.

- That's a good grab
today, baby.

Let's go!
- Good job.

- Let's go, guys!

Let's go, let's go, let's go.
Grab, grab, grab.

- I'm sprinting over,
and I see--

Ahh.

- Think about it,
protein, alcohol.

- A filet mignon
in the basement.

- Think about it.
Go grab ingredients.

- Where's the alcohol?
- Moonshine?

- Moonshine.

Jesus christ.

- I've kind of heard
about moonshine.

I've heard that it's just
really, really strong.

I just kind of looked and saw
the first alcohol there was,

And so I just
kind of grabbed it.

- Five, four, three, two, one.

Grab.
Grab, grab, grab, grab.

Yes.
Well done.

- I'm so excited about my grab.

I mean, sea scallops to
the bottom of the basement?

And I have no idea
what they're doing up there.

Thank you, top level.
- Let's go.

Yes.
Let's go.

What did you grab?
- Swordfish.

- Good.
Beautiful.

That takes two minutes to cook.
- Yep.

- Alcohol, what did you get?

- Dry sherry.
- Dry sherry.

Ooh.
Okay, why?

- Last one left.

Chef ramsay agreeing
that pairing

Dry sherry wine and swordfish

Is going to be quite
a challenge

Does not make me
feel comforted.

That sherry was
on the bottom for a reason.

I know it doesn't go well
with swordfish.

- No.

I mean, maybe
a sherry butter sauce.

Um, that's a tough one.

- Yes, it is.

- Good luck.

Right, young man.
What did you grab?

- Uh, instant potatoes,

Lamb rump, moonshine.

- Moonshine.
Why would you grab that?

You can fuel a vehicle
with moonshine.

- This is useful.

Get it really nice and pink.

We'll take it out and deglaze

The pan with moonshine.

That's the base
of your lamb sauce.

- Yes, chef.

I'm gonna try
and make a gnocchi

Out of these instant potatoes.
- Nice.

- The gnocchi
from instant mashed potatoes

Is inspired by my dad.

He has taught me,
throughout life,

That you take
these simple ingredients

That you can find at
pretty much any grocery store

And make them into something
elevated and gourmet.

- Moonshine, tough one there.

Right, tucker?
- Yes, chef.

- What did you--
oh my goodness.

Stop it.

The filet?

Man, come on, the filet.

How did that end up down here?

- I don't know, chef.

The filet mignon is like
the lamborghini of proteins.

I don't know how she fell
to that basement,

But clearly, it was meant
to be mine.

- Alcohol, what did you get?

- Rum.
- Wow.

I mean, this is next level.

- I will do my best, chef.
- Okay?

It sounds like
all those ingredients

Should have stayed at the top,
okay?

I'm amazed.

We had a filet mignon,
a rump of lamb,

Hand-dived scallops, swordfish.

I never, ever, ever imagined
those ingredients would drop.

And I promise you now, I am not
losing another cook tonight,

Let me tell you.

- All right, team.

Let's go.

How are we doing?
What are you making?

- Not too bad.
I'm gonna do

A pan-seared salmon,
skin and everything,

And I'm going to do a nice,
spicy sweet potato puree.

We're going to do a white wine
kind of riff on beurre blanc,

And then we're gonna do
the chilies

And the sweet potato puree.

- Okay, just don't let time
run out on you.

- I won't.
Don't worry.

I'm gonna keep it simple.
- Yeah, good, good.

All right, tini, what's up?

- So I got bourbon

So I wanna do,
like, a barbecue-ish

Kind of bacon jam.

And I got blackberries too.

I wanna make
a sauce with that.

- You got an idea.
You got an idea.

You're feeling clear here.

All right, mehreen,
how are we doing over here?

- Hi, chef.

I'm getting
a pasta dough ready.

I think I'm going to fry
the chicken

Into a chicken tender

And make a green vodka sauce
to go with that

As well some sort of sauce.

I definitely could have looked

For a better protein,

But I was very set on making
a kickass vodka sauce.

- Just make sure that these
aren't, like, chicken tenders

On top of pasta.
- Absolutely.

- I think you really
wanna work this in, okay?

- Absolutely, chef.

- I'm here to taste
for you if you need it.

- Thank you so much, chef.
- All right, you got it.

Absolutely tough grab.

Chris has got white wine
and salmon.

Okay, that's going to work,
but chris has got 93 ideas.

Mehreen took chicken tenders
on the top level with vodka.

Chicken tenders?

We're hanging out
in a parking lot in cincinnati.

Not a top-level pick.

I'm worried for her,
and that's rare.

- Potatoes, matt.

Potatoes.
- What's the matter?

- I didn't get potatoes,
and the star of the dish

Was gonna be these creamy,
delicious, beautiful potatoes.

- [bleep] damn it.

That's it.
I'm like,

"how are you gonna get
back from this?"

- Okay, matt.

- Yes, chef.
- How are we feeling?

You seemed disappointed
a couple seconds ago.

- Yeah, yeah.
- Why?

What's up?
- Tough grab, chef.

- Tough grab.
- Yeah.

I know steak, and it's gonna be

The most beautiful piece
of meat

They put in their mouth.
I missed potato.

I wanted a mashed.

I had a beautiful concept
for that.

So stupid.

It was a 30-second grab,

And I have nothing
in my hand,

Very little veg to work with,
a bottle of port wine,

And a ribeye steak.

I'm, like, mentally
preparing myself

To be in the elimination.

- Make the carrots beautiful.
- Yup.

- Steak, carrots,
bordelaise sauce.

- Thanks.
- Let's go.

Matt is freaking out.

He doesn't have a starch.

You don't need
a starch in every dish.

This isn't 1978.

Listen, I wanna bury
nyesha and gordon underneath.

Someone's got
moonshine down there.

Let's keep them down there.

- Let's go, guys.
[rapid clapping]

Tell me about your dish.
What's the game plan?

- I'm thinking, like,
a brandy glaze

On the cornish game hen.
- Yum!

You did a great job
on that guinea fowl last time.

- Thank you, chef.
- Keep it up.

- Thank you, chef.
- What'd we grab, omi?

- I've got us
a nice, beautiful bass

And some
really beautiful vegetables

That I intend on roasting
in the marsala.

- Wow.
Amazing.

- I wanna make it.
- Sounds delicious.

- Shay, what'd you grab?
- Yes, chef.

I got halibut, some sake.

- Beautiful.

Honestly, I'm seeing
a next level from shay.

He's hustling.
He's focused.

The time that I have
to worry about with shay

Is in those last moments
and him putting

Those dishes on the platform.

Shay has one speed,
and that's key west time.

He needs to move his ass today.

What'd you grab, nuri?

- I grabbed
some beautiful spanish prawns.

I'm going to make
a nice, beautiful pasta.

- Tequila's not super strong.

A lot of that flavor
is gonna go really well.

It's very smart of you.

- I'm confident today, chef.
This is my best grab yet.

- Love to see it.
- Yes, chef.

- April, what's your game plan?

- I have a hanger steak.

I'm gonna make
a whiskey marinade.

We like whiskey
on our steak in alabama.

I grew up in the south,
and that's where

I have lived my whole life.

The whiskey
and the hanger steak--

It reminds me of home.

It's something that I know
what to do with.

- Right.
Young man, what did you get?

- Oh, that's good.

Nice mirin with some scallops.

I'm going to do
a little bit of this.

- Right.
So you got a rice wine.

That is very, very strong.
- It's very sweet.

And I'm gonna finish off
with a nice shave

Of the orange over the top.

- Good, you make
a nice butter sauce,

Warm that nicely.
- Yes, chef.

- Ex-navy man, right?

- Yes, chef.
You had to be very disciplined,

And that's what brings
to this kitchen today.

- Having a son
in the royal marines--

- Yes.
- That is our elite force

Of the navy--trust me...
- Thank you, by the way.

- I understand
the word "disciplined."

- Yes.
- Bring that to your cooking.

- Yes, chef.

- You taste, and I'll taste.

Hey, delicious.

I promise you now,
no one will know

That was made
from instant mash.

It's a great idea.
Don't overcomplicate it.

- At times, I can be
kind of scatterbrained,

Like I'm going too fast
for my own good.

- Look at me.
I do solemnly swear...

- I solemnly swear I will
not overcomplicate things.

- Love that.
- Say it with intent, baby.

- Watch those results.

Let's go.

I've got a kid in here
who's never drank before.

Can he cook with moonshine?

I doubt it,
but what he has done

Is made these amazing gnocchi
from instant mash,

Powdered mash.

And the gnocchi
are exceptional.

So sky's the limit.

- 30 minutes left.

Everyone feeling good,
team blais?

All: Yes, chef.
- Okay.

We're gonna stay up here?

- Yes, chef.

- Please, please,
I would like to buy it

Instead of renting it.

Listen up.

It is time
for mid-round mayhem.

- Ask and you shall receive.

- What we need is
a little starch

To soak up all that alcohol.

Let's go.
- Get the [bleep] out of here.

The only thing starch
means to me in my brain

Is freaking potatoes.

Mid-round drop, let's go.

Let's go, let's go, let's go.

- Plantains.
Plantains.

- Oh [bleep].

Okay.

What do you do with plantains?

- Guys, do you know
what sailors use for starch?

Plantains.

- [cheering]

- Grab your plantains.

- [speaking spanish]

It felt so good to just be able
to grab plantains.

I'm from puerto rico,
and I felt like I was home.

- Three, two, one!
Grab your--

[dramatic music]

- Oh, yeah.
- Plantains.

Let's go, guys.
Go get 'em.

Let's go.
- Yes, chef. Let's go.

- Let's go!

- Plantains, sherry wine,
and swordfish.

Jesus knows those flavors
are not going to go together.

- Moonshine.
It's explosive.

Stand back.
I don't want that hair ruined.

- Yes, chef.
- Off you go.

Go.
Stand back, stand back.

- Yeah, baby.
- Stand back!

[chefs cheering]
- I said stand back.

Let it burn off.
Let it burn off.

Leave it.
Leave--don't blow on it!

Don't give fire oxygen.

- I see a little flame
coming up over my pan.

Fire in the hole.

My dish towel is in the flame.

- Put the fire into the sink,
into the sink, don't bang it.

- Oh, god.
- Water on it.

Go, quick!

- Water on it.
- Water on it?

- Yeah, I'm not calling
the fireman

For a [bleep] cloth.

- The fire's out.
- Thank you.

- [singing in spanish]

- I know you're happy
about plantains.

- Never have
I ever been so happy.

- Hey, never have I ever.

What are you planning
to make with your plantains?

- Tostones...

- Oh my gosh.
- Al ajillo.

- Wow.
- I have my garlic!

- Let's go.
- [speaking spanish]

- Vámonos.

Shay, I gotta say,

I love that
you're close to this platform

Right now.
You're like...

- I chose my location
wisely, chef.

- Smart man, smart man.

April, what's the plan
for the plantains?

- Chef, I am--

I cannot think of anything
to do with dried plantains.

- You better think
of it quickly.

- I don't know
what to do with these.

I do not know
what to do with these.

- How are you feeling today?

- I'm trying to be controlled.

- You are in the control
of your destiny, okay?

- Yes, chef.
- You're the maestra, right?

You're the artist at work.
- Yes, chef.

- You have to own that, okay?
- Yes, chef.

- Do not put the safety
of your team

In jeopardy today, okay?

- Yes, chef.
- Let's go.

- I am sure
that chef arrington wished

That she would have grabbed
a whole plantain as well

So that she could have whacked
me over the head with it.

- The one person I'm worried
about in this kitchen

Right now is April.

She's like a deer
in headlights,

Like she has no idea
what she's doing.

And I need her to cook
her southern roots.

She's the best
when she does that.

- You're not puréeing
that, are you?

- No, I'm gonna purée
these guys.

- You're going to--
why did you dice these

And then
you're gonna purée them?

- Just so it went quicker.

- Well, it's such
a beautiful dice, though.

- Yeah, yeah, yeah.
- You see what I'm saying?

So what are you gonna do
with the plantains?

- So here's
what we're gonna do.

I'm gonna have these guys
go in the fryer,

Have them roasted
like they traditionally are,

And I'm going to toss, like,

A spicy or blackening seasoning
on them.

- Love it, love it.

Let's go, team blais.

- Seven minutes to go.

- I wanna get this fish in.
Can I get in in?

- Look at me.
I told you how long to cook

- Four minutes.
- Right.

- I'm just nervous.

- Well, hey, do you
wanna go home?

- No, I wanna stay.

- Then don't put
that swordfish in.

Richard, nyesha,
open up, and it's dry.

Got one foot out the door.
- I'll wait.

- And get some composure now.
- Yes, chef.

- Right now.

- After the red snapper fiasco,

I was not ever going
to put that fish on

Until chef ramsay said go.

- That piece of fish
took how long to cook?

- Three minutes.

- Slow down a touch
and listen, okay?

- Yes, chef.
- Okay?

- I cannot serve
another dry fish.

I need this to stay
really juicy and delicious,

Especially after the last time
that I cooked it.

- Come on, April.

- Chef, my favorite steak
has a sweet crispy

Onion on the top of it.

And I think this
would make a good topping

To add some texture.
- Okay.

Start thinking about bringing
these dishes together.

- Five minutes left,
only five minutes.

- Five, heard.

- Show them why we're
in the top level today.

We're struggling a little bit,
but we can do this.

We need to keep gordon ramsay
in the basement.

- Four minutes to go.
- Yes, chef.

- Let's go, guys.
- It's time.

I can finally put
the fish in the pan.

I drop it in, and I know that
the oil isn't hot enough.

It's not sizzling the way that
we should hear it sizzling.

- Get it out.
It's not hot enough.

- It's not hot enough?
- I can hear it.

Get it out.
It's not hot enough.

You're gonna boil
the swordfish, for god's sake.

- This is why
I didn't wanna wait

Until the last four minutes
of the challenge:

Because of things like this

That always happen
in the kitchen.

Like, now there is
no room for error.

- Two minutes remain.

It's time to start plating.

Make your plates beautiful.

Think about it
when you're plating,

How it's gonna eat.

- I know that this dish
is immaculate.

Salmon's seasoned well,
skin's great on it.

I've cooked it perfectly.

It looks fantastic.

And the white wine
beurre blanc

Is absolutely on point.

I'm hoping that I can get
top dish on this one,

Seriously.

- Expectations are high because
we're on the top floor today.

We wanna stay here.

You're heading to elimination
if you miss the platform.

- Here we go.
- Yes, chef.

- Platform's here, guys.
Come on, let's go.

Let's go.

15.
Let's go.

Good, man.
Go, go, go, go, go.

Go, go, go.

Quick.
Let's go.

Well done.

- Platform's here.
15 seconds.

- I'm not missing the platform
for anybody.

- Ten, nine, eight.

- I got it there, okay?

- Three, two, one.
- Bring it in.

- Good job, guys.
- Good job.

- Let's go, guys.
Platform's here.

[suspenseful music]

- Coming over.

- Five, four, three, two, one.

- Okay.

- Oh, [bleep].

I watch the platform ascend,
and I look back.

My beurre blanc sauce
is staring at me,

Like, "hey! Over here!

You forgot me."

- What's up?
- I forgot the beurre blanc.

- You just bought
and punched your ticket

Right into elimination.

[bleep]

- Is that all it took,

Was bringing nathan evans in
to inspire you?

- Yes.
- Yes?

Honestly, the dishes are great.
I'm blown away.

Should we dive deep
into the basement?

First of all, I'm amazed
that filet mignon, a swordfish,

Hand-dived scallops,
and a rump of lamb

Made it to the basement.

Right.
This is the rump of lamb.

So this was made
with moonshine.

Please, dig in.

- I love the complexity
in this dish

Coming from the beautiful,
soft, pillowy gnocchi.

That's fantastic.

And the crunchiness that's
coming from the plantains.

- He did a beautiful job...

- Clearly.
- Involving

That sort of lamb jus
with the moonshine.

- You tasted the moonshine?
- I did. Yeah, man.

It kicked my ass.

Here's the game changer.

The gnocchi was made out
of instant mashed potato.

- Wow.
I mean, pretty ingenious move.

I mean, like, it
gives me inspiration.

Lamb was cooked
wonderfully as well.

- I came here
to be inspired by them.

And for them to be saying
that I've inspired them

With a dish,
I was like, "don't cry again.

Don't cry."

- This is
beautiful baby scallops

And then finished with this
hot sauce sriracha butter.

- I cannot believe this came
from the basement.

Look at the plating alone.
I love this.

- This is a big, flavorful dish
for such a tiny ingredient.

- This is a swordfish
done that was

Beautifully seasoned
and marinated

And a dry sherry butter sauce.

This went in the pan
with three minutes to go.

- Absolutely phenomenal.

- This is a great example

Of mid-rare,
beautiful swordfish.

- I could not imagine anyone
in their right mind ever

Putting
those ingredients together,

But surprisingly,
they like it.

Okay, I'll take it.
I did it.

[laughs]

- This is a filet mignon

With a beautiful
caramelized rum,

A little tostada going on.

- Steak is cooked great.

- This is an amazing way
to elevate plantain

And showcase it.

- Should we move to the middle?
- Please.

So here we have hanger steak

With a scotch whisky

And a plantain crumble
with a rustic potato purée.

- Sadly, the hanger steak
is overcooked

Because it's very, very tough.

It feels a little bit sort
of lazy,

Just crumbling the plantain
on the top.

You're not using that whisky
to its full potential.

- Yeah, it's not
a cohesive dish.

- I mean, the dish
didn't really come together.

- I do not wanna see
plantains again, at all.

I do not wanna go
back to elimination.

- Next up, we have a bass.

This is cooked
with marsala wine...

- Wow.
- And tostones.

- Wow.

The bass is cooked beautifully,
whoever cooked that.

- Where's the sauce?

I don't taste the marsala
at all in this dish.

- Next up, we have
cornish game hen.

The chef grabbed brandy
for their alcohol.

It's finished
with a roasted potato

And also a plantain mash.

- Delicious.

This individual is plating
like an angel.

This is plating that we're
used to seeing in the finale.

- Chef ramsay's saying
I plate like an angel.

Like, I am just,
like, ecstatic.

I'm so excited.

- So next up, we have
spanish prawns

Cooked with tequila.

- Beautiful.
Really smart choice.

- I really love
how the flavor of the prawns

Comes through
in this dish, fully.

- Lastly, we have a halibut.

This is cooked with sake.

- I love
that little japanese flavor.

Purée is delicious, but too
much crème fraiche in there.

- It looks
like a meal kit, right?

Like, we're expecting
presentations

That go to the next level.

- No matter
what the judges say,

I got a dish on the plate.

- Okay, so welcome
to the top floor.

And here, we have

A handmade chicken tagliatelle
alla vodka.

- A handmade pasta?
- Handmade pasta.

- Wow.
- I'm gonna throw out

To the confidence of choosing
a freaking chicken tender.

And I expected that
to land down in the basement.

Sauce is delicious,
but the magic

Is in what you've done
with that pasta,

Because it is beautiful,
really beautiful.

- I'm feeling really proud
of myself

That I stepped out
of my comfort zone.

This is literally
an ingredient

I've never used before.

I need to celebrate this asap.

- Okay.
Here we have a smoked pork chop

With a bourbon glaze,
onion soubise,

And a bacon jam
and blackberries.

- It's really sort of dancing
across my palate.

And the freshness that comes
across with these blackberries

Is absolutely phenomenal.

- The combination is beautiful.
Really good job.

- All right, moving over here,
we have

Our pan-roasted ribeye
with port wine sauce.

- Plantain's little bit dull,
if I'm honest.

- Love to have seen
a little bit less

Black pepper on the carrots.
I just--

My palate's a little bit
burned out from that.

- This looks a little bit
too rustic and out of balance

With some of the flavors.

Lastly here, we have
pan-roasted salmon

With a white wine beurre blanc,

Some sweet potato purée,
and some chanterelles.

- Even though everything else
on that plate is perfect,

This is an alcohol round,

And the ingredient
that I forgot

Was the one with alcohol.

- That salmon is nailed.

Do excuse me.
You said beurre blanc.

I'm not tasting
the beurre blanc.

They forgot it?
- Yeah.

Sadly, the chef missed
the beurre blanc.

- Oh, man.
- Yeah.

Classic white wine
beurre blanc.

Look at that.
It's actually

Really, really nice. Yeah.
- Wow. Wow.

- I wanna taste it, too.
- Wow.

Honestly, the best thing
for me was

That white wine beurre blanc.

- I want gordon ramsay
to come up to me right now

With two pieces of white bread,
slam them in my ears,

And call me an idiot sandwich

Or a doughnut,
whichever bread

Or pastry product he decides.

- Please, nyesha, richard.

- I think I'm gonna go
into the furnace.

- I'm ready to go, too.
- Wow.

Some great dishes,
let me tell you.

Lamb rump, powdered mash.

- That's what
this is all about,

Making the best out
of any situation,

And taking powdered
mashed potatoes,

Turning it into gnocchi,

And then combining that
with moonshine?

That's something nyesha
arrington would do, right?

That's something
gordon ramsay would do.

- In a competition?
All day long.

- In a competition.

Let's talk about
the cornish hen.

How'd she get it so crispy?
- She's creating.

It's fun to watch her cook.
- Prettiest plate.

She has her own specific style
of plating.

- She does.

- Chicken tenders.

How do they pick that and turn
that into something beautiful?

- It really was just
about noodles and sauce.

- Dishes that didn't quite hit
that mark.

The hanger steak
was slightly overcooked.

- Absolutely.
- Could be mid rare.

- The ribeye wasn't great.

The carrots were super spicy.
- Very.

- The salmon was
cooked beautifully.

- It was.
- Really beautifully.

- And the presentation
was beautiful,

Maybe this chef's
best-looking dish.

- It looked like the cover
of a magazine.

- If that beurre blanc hit
the plate,

That, for me, is one
of the outstanding dishes.

- It's such a smart grab.
Slam dunk.

- Shall we?

There was one great dish
that saved their team

And gets them
into the top-level kitchen

Next time round.

And that dish was...

[suspenseful music]

♪ ♪

Preston's.

[cheering]

- We're staying
a four-pack, baby.

You did it.
You did it.

You came out of your shell.

- Put your right hand
up to god and promise me

You're 19 years of age.

- I am 19 years old.

- Powdered mashed potatoes.

- I'm definitely on cloud nine
right now, being 19

And winning
the alcohol challenge.

Like, that's crazy right now.

- We are on the top floor,
team ramsay.

- I told you today.

I told you,
we're going to the top.

- Head back to lounge,
have a beer.

No, preston, don't have a beer.

Congrats.
Well done, guys.

- Thank you.
- Thank you, chef.

- Well done.
Great job.

- Preston,
you dirty, dirty dog.

- There you go.

[upbeat music]

- Let's go, team.

- For the top, baby,
all the way to the top.

- Amazing dishes, guys.

- Now, rich and nyesha,
you have to select

One individual from your teams
to go head to head

In a dreaded elimination.

Nyesha, I'm going
to start with you.

- So today,
I'm going to choose...

[dramatic music]

The hanger steak.

It's all
about the ingredient grab

And transforming them
onto a plate.

There's a little bit
of a disconnect there.

And I think everyone
who's gone up to that kitchen

And cooked in it has come out
a stronger chef.

- Yes, chef.

- You got this, April.

- Richard, who is
going up against April

In the elimination, please?

- If I hear chef blais
say my name,

I'm not gonna be happy.

- For me, it's going
to be the dish...

- For me, it's
gonna be the dish...

[dramatic music]

That failed
the assignment today

And didn't get the alcohol
on the plate.

Chris, I'm putting you
in the elimination.

- Yes, chef.
- Chris, here's the thing.

It's probably
your best dish here

If you'd got that sauce
on there.

You've been there before.

You've come out of it
before, just like April.

Only one of you are gonna come
out of it again today.

You ready?

- Oh, I am absolutely
ready for this.

- You're gonna keep us
four strong?

- I'm gonna keep us
four very strong.

- Okay, chris, April.

You've both got one more shot

To save yourselves
in this competition,

And it's all going to come down
to your take

On fish and chips.

Fish and chips can be elevated
to the next level.

In fact, the majority
of fine-dining restaurants now

Are doing their take
on fish and chips.

- This challenge is so far
in my wheelhouse,

I should be
under the car itself,

Servicing it like a mechanic.

- Chris is an assassin.

He is gonna go in there
for blood.

- Wish them good luck,
and head into that elevator.

Let's go.

- But I feel confident.

I'm definitely gonna give
chris a run for his money.

- Good job, team blais.
- Love you.

- Chris, join forces
with April in the middle, sir.

Thank you.

[suspenseful music]

♪ ♪

Both of you are
very talented chefs.

You have 30 minutes to perfect
a stunning fish and chips

To keep yourselves
in the competition.

The very best of luck.

I'll see you upstairs shortly.

Off you go.

- Go get 'em, April.
- Let's go, chris.

Let's go, chris.

- Your version
of a fish and chips.

- Texture, flavor, sauce,
extra flavor sauce.

- Focus.

Execute. Action.
- Crispy chip.

Nice, crispy batter, chris.
You got this.

Texture and flavor.

- Yeah.

[cheers and applause]

- I am feeling so confident
that I can take April down.

And the very screwed-up part
about it is,

I am excited to do that.

- I'm planning on going
with a wet batter

'cause that's a winner,
but I'm not gonna be scared

To season the [bleep] of it.

- I love that confidence, girl.

- I have seen

Professional chefs
with incredible skill.

And I have seen them crumble.

So we will let the chips fall
where they may, literally.

[applause]

- Okay.

We good? Right.

How are you feeling?
- Fantastic.

I shouldn't be this confident
for an elimination.

We're putting
another body count

Up on chris' tally board

For people that he has sent

Away from elimination.

I wanna show people that
I am not to be [bleep] with.

- I grew up
with fish and chips,

So I'm expecting
something magical,

But put your twist on it.

Team, wish them all
the very best, yes?

- Guys, you got this.

- If my children were here,

They would remind me
of every struggle

That we've been through.

And when they done that,
this would seem like nothing.

- Off you go!
Let's go.

- Let's go, April.
- Let's go, April.

- All right.
Chris, you got this.

- There you go.

Batter, fries,
garnish, sauce, yes?

- Yes, chef.
- Let's go, guys.

- Come on, April.
Get that batter started.

- Let's go.

- All right.

Let's go to work.
Let's go to work.

- April, there's a can of beer.

- A can?
Oh, yes.

- There you go.
There you go.

- Tell me about the fish
and chips.

Where are we going?

- I'm going to do
a shoestring...

- Fry?
- Haystack fry.

- Love that, love that.

- April's got this.
April's got this.

Fish and chips is directly
up her wheelhouse.

- I have my game face on.

I have a plan, and I'm
executing the plan to a t.

- Hustle! Hustle!

You can run!
- Come on.

- Right, young man,
how are you feeling?

- Fantastic, chef.
Welcome to the circus.

We're going to go
with a curried fish and chips.

- Smart.
- It's gonna get a basil mayo.

We're gonna do
a spicy gribiche.

We're going to do
a giardiniera to go with it,

And I'm going to do
pomme gaufrettes.

- You got time to do
a great sauce gribiche?

- Yes.
- Hey, love that,

But just focus
on the fish and chips,

Please.
- Yes, chef.

- Good.

- Beautiful, beautiful.
- Yep, now fold them in.

- There you go.
- Yeah, there you go.

Now, that's going to be
a fluffy batter.

- Whipped egg whites
will give it more structure.

- Just to make it
nice and fluffy.

- That is a gangster move
right there.

- That is a gangster move.

- Behind, hot.
Behind, hot.

- Chris seems to be
in a complete panic.

- Behind, behind.

- I think he's scared.

[suspenseful music]

- [exhales heavily]

- He is moving
at a pace, though, man.

- Everyone's looking at me
like I'm an absolute psycho.

I get it.

I gotta be honest with you.

I feel like I'm going
through freaking hell and back,

But as long as I make it
on the other side in one piece,

I could be the next level chef.

[suspenseful music]

- Ten minutes to go.

Chris, sometimes you
move too quickly.

- I really do.
- We need to do well.

Just slow the cadence down,

And focus on the standard,
okay?

You got this, yes?
- Yes, chef.

- Okay.

- I sure as hell am going
to take chef ramsay's advice

And just dial back
the quickness.

Quickness is definitely what
intimidates other people,

But I don't need
to intimidate them.

I need to be efficient,
and I need to be on point.

- Nine minutes to go.
- Come on, baby.

Hustle, hustle.
- Watch out, guys.

Watch your backs, please.
- Excuse me.

- Crispy fish and chips,
yes, delicious fries,

And a wonderful batter.

- Let's go, April.
Let's go, baby.

- Come on, April.
[cheering]

- You good? You good?
- Yes, I'm good.

How's my fish over there?
- They're good.

- It's looking beautiful.
- Coming to the top.

- You floating.

You floating, so that means
you're almost done.

You're pretty good.
- Thank you.

- Yeah.
[applause]

- Hell yeah, chris.

- He looks like...

- Like a mad scientist?
- Yeah.

[laughter]
- what is this?

- 3 1/2 minutes to go.
- It's heard.

- Come on, guys.

- Yes!
- Behind! Behind!

Chris is going in there,

Swinging his way
out of the furnace.

You guys saw the way
I performed

The last time around.

That will happen again.

Behind, behind.
- Yes.

[cheering]

- There we go.

- [laughs]

- All right.
What the [bleep] is that sauce?

- Wait.
So you said he's making what

With those eggs?

- Honestly, I thought
it was sauce gribiche.

- He's making, like,
an eggy tartar sauce.

- Yes.

- That was a good idea.

- Very good idea.

- Start plating, baby.
- Come on.

- Start plating.
Let's go.

- Choose your cutest fish.

- Let's go, guys.
- Make it look cute.

- Perfect.
- One minute to go, guys.

One minute.
Let's go.

- Come on, baby.

- Basket for the fries.

- Basket! Basket!

- There you go.
[cheering]

- Oh, yeah, baby.

All: Ten, nine, eight, seven,

Six, five, four,
three, two, one.

- And stop!
- Well done.

- Good job, girl.

- Honestly, I expected
more out of him, really.

Chris,
you could have done better.

[dramatic music]

♪ ♪

- Wow.
Nyesha, richard.

Two great modern takes
on fish and chips.

Here, we have a beauty-battered
fish with potato chips.

This one is done

With a basil aioli
sauce gribiche

And then a little pickle.

Dig in, please, guys.

And taste those sauces.

- It looks like maybe the fish
wasn't dipped in flour first

Because you can see some
of the flesh exposed,

But I love the sauce
and the fact

That gribiche and tartar sauce
are related.

I like this a lot.

- Gribiche is just one
of my favorite sauces,

And I absolutely
love the brightness

And the acidity that comes from
the pickled condiment here.

- So the second one, this is
with curly fried potatoes,

The beautiful batter
seasoned with lots of spice,

Grilled lemon, and a hot take
on a tartar sauce.

Please both dig in.
Thank you.

- The fish is cooked so well.

I love the caramelized lemon.

It gives it
a really unique taste there.

And curly fries, I haven't
seen it with fish and chips.

Batter's a little soft,

But it's a take
on fish and chips.

- It looks crispy,
but when I break into the fish,

It's immediately soggy.

- Okay. Richard, nyesha,

Two phenomenal takes
on fish and chips.

I need to know now which dish
you're sending home.

- For me, it's...

Fish and chips and curly fries.

I enjoyed the batter less
on this fish and chips.

- Richard, tough choice.

Which one are you sending home?

- I feel like one dish did
a better job with the chips,

And one did a little bit
of a better job with the fish.

The sauce work
was excellent on both.

- Please.

- The dish that
I'm eliminating...

Is the fish with the...

Curly fries.

- That dish belongs to April.

Oh, dear.

- Oh, man.

- It's been a pleasure
to mentor you.

You started cooking
out of the trunk of your car

Into a full-fledged
catering business.

- Yes.

- April, I just have to say,
I'm extremely proud of you,

And you should be
proud of yourself

At how far you came
into this competition.

- Thank you, chef.

- For me, personally,

You're going out on a high.

- Thank you so much.

This has been way more
than I ever expected.

And I have learned
so, so, so much.

You three are incredible,
but they're

What I was really here for,
I found out, so...

- Everybody's crying.

- That's our southern belle
right there.

You know what I mean?
- Yeah.

- This is an incredible bunch.

I feel exhilarated

Because I just went up
against

One badass professional chef...

- Love you.
Keep it up.

- But I gave him
a run for his money,

So I will take that.

[applause]

- Congratulations.
Well done.

- Thank you, chef.

- Not only surviving
elimination,

But taking your team up

Into the middle sector.

Well done.
Good job.

- Thank you, chef.

We're two for two,
and I'm just gonna keep

Getting more wins
under this belt,

I promise you.

It was awesome.

- We are traveling
at 1,000 miles an hour.

Do not take your foot
off the gas.

Is that clear?

All: Yes, chef.

- Please.

Good night.
- Nice.

- Chris, well done.
- Thank you, chef.

[applause]

- Next time
on "next level chef"...

- Go, go, go, go.

Today, you'll all be creating
a next-level fish dish.

- Let's go, baby.
Let's go.

- On to the finish.
Let's go.

- Let's bury
those top floors, guys.

- Yes, chef.

- Blais, what did you get?

- Cod.
- You're [bleep].

- What?

- Turn your heat down.

Let's go.
This is not a game.

- All your pancetta is
on the floor over here.

- What the--ah, my pancetta!