All language subtitles for Next.Level.Chef.S03E03.720p.WEB.h264-BAE

- Previously on
"next level chef"...

- It's go time.

- Today, it's the eight
talented home cooks.

- This is
a life-changing opportunity.

- I'm panicking,
and I have no clue

Where to take it from here.

- Standing in front of us now,

We have the five most talented
home cooks anywhere in america.

Well done.

- I know this is
just the auditions,

But it feels like
I just won the olympics.

- Oh!
[cheering]

Ah!
[laughter]

[dramatic music]

- Tonight, pro chefs,

Time to see
what you're made of.

- Let's take it, baby,
straight to the top.

- Babe, I'm not letting go.
I'm not letting go of this.

It is game on.

- Oh, my goodness!
- We got no [bleep] lights.

- The pressure is really on.

This is all or nothing.

[knives shinging]

[dramatic rock music]

[elevator dings]

♪ ♪

[timer ringing]

♪ ♪

[hydraulics whirring]

Both: Whoa.
- Wow!

- Ooh!
- Oh, my god.

- It's definitely giving
freddy krueger kitchen though.

Walking into that basement,
and I'm looking at it like,

This must be where,
like, freddy krueger

And jason voorhees would just
come and make a sandwich

And then go back outside
and terrorize the world.

It's like "nightmare
on next level street."

[laughs]

I didn't even know metal
can bend like that.

- It's apocalyptic.

- Look at this kitchen,
bro, huh?

- Wow.

- Ooh! Well, I found
the plates.

- Oh, my gosh.

My grandma called.

She wants her kitchen tools
back.

- Look at this thing.
- Yeah.

It feels pretty overwhelming
knowing

That three professional chefs
will be eliminated today,

Especially in front
of the world's best chefs.

I'm really hoping that I don't
buckle under pressure.

Should probably get organized

Because I'm not gonna be able
to bend over.

- Summer.
- Is she pregnant?

- She's building
her sous chef in there.

[laughs]
- listen.

♪ ♪

- Wow.
- Whoa!

- Right, professional chefs.

- Yay.

Please don't tell him,
but yeah,

Chef ramsay is my screen saver.

Mm-hmm.

He's a lot
of people's icon, okay?

I'm not weird.

- Whew.

- It sounds really creepy now,
so yay.

- You only have 20 minutes
to cook.

There's eight of you down here.

Only seven of you progress
to the next level.

After that, six of you
up to the top

From which we'll take five
into the draft.

Make sure you're in
that final five.

We're in a basement.

Things down here
are never organized.

So your first challenge is
to turn the scraps coming down

On the platform
into something special.

Line up, please.

- First grab. Ooh!

- You've got this.
- Oh, no, no, no, no, no.

Von, you're not about
to trample me, my boy.

Von stand next to me.
He's like biggie smalls.

I'll take on anybody--
pros, home,

Their kids, their cousins.

Only competition I have is me.

- Platform is moving.

- Oh.
- Don't get in my way.

- On your mark, get set, go!

Let's go. Come on! Let's go!

[tense music]

- Oh, we're gonna learn so much
about these chefs.

- There's not a lot of stuff.

That's a barren platform.
- Come on, guys.

[claps] grab.
- It's vicious.

It's like the apocalypse.

You're literally fighting
for your last meal.

- Let's go.

- Cod cheeks, great.

The first thing I do see
is cod cheeks,

But I don't think I've ever
made cod cheeks before.

- Grab, grab, grab.

- I see the shrimp,
so I grab it.

- It's in my hand.

- It's in my hand too, babe.

- Oh.
- I got it. I--

- Did she just steal my prawns?

- I'm not letting go.

This is competition.

If I have to fight a pregnant
lady over some shrimp,

It's game on.

- If you haven't got a protein,

You've got to grab a protein,
guys.

- Hot dogs?

I don't know how
I'm gonna turn this

Into a dish for some
of the top chefs in the world.

- So who hasn't got a protein?

- My heart is racing because
I have to have a protein.

- There's some livers
left here.

Let's go!
[claps]

- So I went
for the chicken livers.

- Let's go! Grab! Grab! Grab!
Well done.

Right, let's go!
[claps]

20 minutes, guys.

- We're going. We're going.

- The heat is on.

They're professionals,

They understand how hot it is
in that basement.

But it'll be a great insight
for me to cherry-pick

Not just my winning team
but individuals

That I know
that'll knock richard

And nyesha back down
to the basement again.

- Oh, this guy is moving.
- Yeah, this guy's in it.

- Right, von,
you seem pretty composed.

- Absolutely, I've been waiting
for this my whole life.

I'm gonna do this right.

I'm gonna do a play
on a shrimp and grits.

The blackened catfish
and grits, chef.

- Gotcha.
- Definitely taking a risk

When I grabbed the catfish.

I've never made grits
with rice before,

But I'ma make it work.

- Come on, baby.

- Right, zach,
tell me about the dish.

Where are we going?
- We're gonna do

A little bit
of a seared chuck steak

With a little bit of corn
and sweet potato succotash,

A bit of stilton
blue cheese cream.

- Good.
As a pro chef, you've been

In many basements--
- absolutely, chef.

- How are you gonna elevate
this dish?

How are you gonna get up
to the next level?

- I have to work
my way to the top.

Basically lost everything
overnight,

So I gotta earn it back.

[gentle music]

I moved to maui, hawaii,
in 2017.

I fell so in love with it.

There's just
something fulfilling

About being on the oceanside.

It's like, this is why
I live here.

And then 2023, my whole life
turned upside down.

- Over 2,200 structures
in lahaina,

Which is in western maui,
have been destroyed.

- The lahaina fires took
everything from us--

My house,

Everything I've owned.

There's nowhere to live.

And everything's burnt to ash.

It's like, how could
this happen to us?

But I'm just super fortunate
that my girlfriend got out,

And we're physically safe.

[somber music]

♪ ♪

Yeah, sorry.

How's everybody doing
over here?

I am a chef and farmer.

I do farm-to-table dinners.

And now our main focus
is feeding the displaced.

We're cooking about 800 meals
every other day

Out of our 40-foot
kitchen trailer.

And there's a lot of people
looking for help,

So we're here to help them.

Winning this competition
would mean so much to me

To take some of that money
and give back to lahaina

Because that's what it needs
right now.

- We're behind you, okay?
- Absolutely, chef.

- So do this for yourself,
your family, and maui.

- 100%. 100%.
- Okay? Focus, young man.

Five minutes gone.

[tense music]

- Aah, there goes that.

- Angela, so cod cheeks?
- Yes.

- I'm gonna pan-sear them,

Probably do
a lemon butter caper sauce.

I'm gonna try to make
little dumplings

And put 'em around my plate.
- Wow. Okay.

A lot going on in 20 minutes.

Bring your a-game, okay?
- Yes.

- And create something unique
to get to that next level.

- Yes, chef.
Thank you.

- Come on. Come on.

There it is.
- Push, push, push.

I want to see what
I'm gonna be drafting later.

Come on.

- What am I even gonna do
with this?

- Summer, how are you feeling?

- A little scrambled,

But we're gonna make it work,
chef.

- Tell me about this dish.

- It's a fritter
with some sort of sauce

On the bottom.

- I saw you fight over
that prawns

At five months pregnant.

- Six months.
- Six months? Congratulations.

- Yes, sir. Thank you.
- Okay, good luck.

- Thank you.

- Ari, hot dogs, what the hell?

- That was the first thing
I saw, chef.

- And you're good with
those things?

- [sighs]
we're gonna see.

Trying to impress chef ramsay
with hot dogs?

I plan on browning these up,

Turning it into some sort
of a meatball.

- Well, I've never seen a
meatball made out of a hot dog.

- Hopefully, you can use this
at one of your restaurants.

- Mm-hmm.
[ari laughs nervously]

Okay. Right.

- This is a great first
impression from my idol.

Oh.

- Jennie, how are you feeling?
- Um, uh, yeah.

- Tell me about the dish.
- Uh, fried chicken livers.

I've never cooked
or eaten chicken livers.

I'm trying to elevate it,
like, with the pasta.

- And what are you gonna do
with the pasta?

How are you gonna cook that?
- Uh...

I gotta figure out
what I want to do there.

- Just be careful with
those livers, okay?

Get them nice and pink.
Don't overcook them.

Careful with
these proteins, guys.

I don't want them overcooked.

That's why we're pros, right?
All: Yes, chef.

- Come on, dad.
You kicked my ass

My whole life to be here.

- Right, my man, chris,
tell me about the dish.

What are you doing?
- Okay.

I got some chicken strips,
hoisin sauce.

I got some lentils.
I got these in a can.

I'm kind of just going
with the flow.

- Yeah.
Don't overcomplicate it.

- I'm tasting as I'm going,
chef,

So I'm adjusting as I'm going.

Being raised by a chef,
he was always on my ass.

He always says,
"taste, taste, taste."

- Young man, you are blessed.

- Being on a food truck is like
being on a culinary tour bus.

I'm a chef rock star,
cooking amazing food

For everybody to see.

Thank you, my brother.
Appreciate you, man.

But the things I had to do
to be where I'm at today,

I mean, it wasn't handed to me.

I was 13 years old,
I was a kid,

And I ended up picking up
the graffiti art,

And it got me in trouble.

It actually landed me
in juvenile hall.

When I got bailed out,
my dad said, "you're gonna go

"to the kitchen and learn
how to wash dishes.

"you're gonna be with me.

I'ma teach you what hard work
is, son."

My dad was
a michelin-star chef.

I mean, I didn't know
that my mentor was

Right in front of me
the whole time.

Winning "next level chef,"
I owe it to my father.

He's my lifelong coach,
my mentor.

He's my everything.

- I've got a lot of respect
for your father,

A lot more respect for you
if you get yourself up there.

- I've worked my ass
off to be here.

Thank you, chef.
Ooh, got emotional, man.

I love cooking with emotion.

- Remember, richard and nyesha

Are watching live, guys.

- I want my chefs on my team...
- Yes.

- Should I share
this information with you?

- 100%.
- Okay, good. Okay.

[both laugh]

Like, there's a part of me
that's like, should I--

- Let's get some tea in here.

- Should we really get
into this?

- By the end of tonight,
all three of us will understand

Who we want on our teams.

- I don't know
about these livers.

- Oh yeah,
just a nice, clean dish.

- I don't know what
I'm gonna do with this.

- Charity, so you grabbed?

- Turkey tenders.
- Good.

- Crushed tomatoes
and some diced tomatoes.

- So you're gonna turn that
into a nice sort

Of sauce somewhere?
- I am.

I'm trying to do a play on
chicken parmesan, so maybe do--

- On the turkey?
- Yes.

- And how are you gonna cook
that turkey?

- I am gonna fry it.

- Be careful.
There's no fat in that turkey.

- Yes, sir.

- Four minutes to go, guys.

Four minutes to go.

Send that message
to your fellow competitors.

You're pros
for a reason, right?

All: Yes, chef.
[crackling]

- No. Oh, no, no, no, no.

No, no, no, no, no.

- Oh, my goodness.
- Oh.

- Hell no.

- Oh, my god.

- We got no [bleep] lights.

- What? What's happening?

- Bloody hell's bells.

[dramatic music]

- We've got no lights.

- No worries. I've been in
this situation before.

- Oh, I like that, though.
- Wow. Oh, they're still going!

- I like that! That's how you
can tell they're pro chefs.

- The lights go out in the
basement and I'm just cooking.

I've been broke before.
My lights been off,

So I know what I'm doing.

- This is what happens

In the basement, right?

Yes, we are back on.

- Great.
- Come on.

Literally minutes away

From getting up
to the next level.

These are auditions, guys.

- Okay, babe, you got it.

- Start plating. Let's go.

Do not be the one person left
in this basement.

- Huh, come on.

- Ooh.
- Saucing with the tongs.

- The tong drip.

- I mean, you can really
see these are pro chefs.

- Make sure it's on the plate
for a reason, okay?

You're professionals,
and I want to see it.

- Let's go!

Five, four, three, two, one,
and stop.

Hands in the air. Well done.

- [laughs]
- great job.

- Well done.
[applause]

[tense music]

Richard, nyesha, welcome back.

These guys did an amazing job.
- Thank you, chef.

- Let's start off with these.
So this is a prawn fritter.

And someone had to fight
for these prawns.

♪ ♪

Yeah, a lot of heat there.

It's very spongy as well.
Both: Mm.

- It is overcooked for sure.

- It finishes
with a sort of oil finish

On the palate.

- Okay, ari got very creative
with the hot dog.

It's a hot dog meatball.

- [laughs] hot dog meatball,

It's either ridiculous
or genius.

- Nyesha, what do you think?

- Wow. The sauce work alone.

- And really crispy as well.

It's exceptional.

This is a chicken liver,
jennie's dish.

It's a cream sauce
with chickpeas.

♪ ♪

Some bits are medium rare,

And the bit I had was
sort of medium well.

- Unpleasant.

- Richard, what do you think?

- There's a lot,
a lot going on there, yeah.

It's a bit weird for sure.

- He is right.

I was just, ugh, cringing
on the inside.

- This is zach, chuck steak.

He was lucky to get this.
- Zach?

- Yeah, he grabbed this thing.

♪ ♪

I'm gonna be honest, it
actually tastes like a filet.

- Mm-hmm.

- You'd never think
that's a chuck steak.

- Absolutely.

- Seasoned well, yep.

- This is charity's dish,

Play on chicken parmesan.

- Chicken parm, all right.

- Except with turkey tenders.

- Presentation's a little odd.
- Sure.

- A lot going on, yeah.

- They didn't say it was nasty.

- This is a blackened catfish
and grits, chef von.

I just want to see how
that is cooked in the middle.

Beautiful.

- Gorgeous.
- That's delicious.

- The spices are--
bloomed very nicely.

- Let's move on
to cod cheeks, shall we?

So this was cooked by angela.

Oh yeah.

You cook with conviction.

- Butter-basted. Sound.

- And finally, chris' dish.

This is the chicken strips.

- When was the last time
you had

A non-fried chicken tender?

- Mm. Mm, that's good.

- It's all about the sauce.

- The lentils are delicious.
- Yeah.

- First of all, well done,
all of you.

Right now, we need
a couple of minutes to discuss.

Excuse us.

Wow. Okay. Exceptional start.

- That's 20 minutes?

I mean, some of those dishes
looked like restaurant dishes.

- And the lentils?
- That chef understands

How you bring that next level.

- Totally.

- [exhales] man.

My dad would be proud.
- Aww.

- Yeah. Yeah.
- The meatball?

- Two foods that you always
love coming together like that?

Meatball.

- I just want to know already.

- One is remaining
in the basement

And making their way home.

- For me, I think
it's pretty obvious to me.

- Ready?
- Yeah, absolutely.

- Oh, god.

- Okay.

This was
a very difficult decision,

But we need the best
on our teams,

And we've missed nothing.

So the first three people
moving up

To the next level are...

♪ ♪

Zach, ari, and von.

Congratulations. Well done.

You three, make your way
to the elevator.

Well done. Good job.
- Thank you, chef.

- I'm making it out
of the basement with hot dogs?

I cannot believe
I just pulled this off.

- The next three moving
to the next floor are...

♪ ♪

Chris,

Angela...

And charity.

- [sighs]
- congratulations. Well done.

Both: Thank you, chef.
- Off you go.

Great job.

Summer, jennie, who would
have thought at the beginning

Of that tug of war

That you guys would be ending
in the bottom two?

Unfortunately,
there's only room

For one of you in the elevator.

The final individual heading
into the elevator is...

The final individual heading
into the elevator is...

[suspenseful music]

Summer.

- Oh, my gosh.

[somber music]

It's not--it's not over.
- No.

- Thank you, chefs.
- Great job.

- Jennie, tough one.

We know you're a talented chef.

That's why you're here.

But tonight was
just not your night.

- Thank you.
- Thank you.

- Thank you
for the opportunity.

- Thank you, jennie.

Good job, guys.
First-day jitters out.

♪ ♪

- I'm sad to leave,
but I'm proud of myself

For, like, putting food
on the plate

In that terrible basement.

[hydraulics whirring]

[elevator dings]
[excited chatter]

- Good luck, guys.

We'll be watching.

- Hustle, hustle, hustle.

- Whoo!

- Chef arrington is
in the house!

- And imagine sort of
the nfl combine of cooking.

You're working your way
into the draft.

You've cooked your way out
of the basement,

And the reward is
better equipment,

Better ingredients.

This is your kitchen.

- Yes, sir.
- Line up at the elevator.

Hustle, hustle, hustle.

Okay, chefs.

Think about a dish
that you can put

On sort of a fast, casual menu.

Put that vision on the plate.

All: Yes, chef.

[dramatic music]

- Platform's on the move.
Get ready.

When I say "go," you go.

Go!

[clapping]

- I see the clams.

I am coming for you.

- Oof, it is a scramble.

- So I grab the pork chop.

I'm gonna pray
that it goes great.

- Everyone needs a protein.

- I'm running around
like a chicken

With her head cut off.

- Grab, grab, grab, guys.
Let's go.

- And then I got
chicken thighs.

- Look how quick
those proteins have gone.

- Grab ingredients.
- I look down.

I see fingerling potatoes.

Grabbed the potatoes.

- Grab those ingredients
that are gonna get you

Into this draft.

Let's go! Grab ingredients!

- And someway, somehow,

Somebody left rosemary
and thyme?

You guys.

- Back to your station.
Organize yourself.

Okay, your 20 minutes
starts now.

Time is of the essence, team.
Let's go.

- Okay, let's do it.
Let's chop it up.

- Isn't it lovely to see
how fast these professionals

Move, though?
- Yeah.

- I mean, they're dancing
around the stoves.

- Chris, what are we thinking?

- Okay, right now I'm gonna
make gourmet meatballs.

The judges don't know this,
but I got a trick up my sleeve.

I know how to cook meatballs
really well,

Especially this size.

I make 'em all the time
in my food truck.

- What are the other elements
of your dish?

- Tomatoes for garnish.

And I add a little bit
of sweetness, so honey.

- Think of a way
how you're balancing

That sweetness, right?

- Yes, yes, yes.

- Okay, angela,
what's the vision?

- I'm gonna do, like,
a potatoes fondant

With a pork chop.
- Potatoes fondant, okay.

And how are we preparing
the pork chop?

- I'm gonna do fried
and then finish it in the oven.

- 20 minutes, okay?

- I'm gonna try my best
to push it.

- Try?
- Well, I am gonna do it.

- Okay. Keep going, angela.

How we feeling, ari?

- I'm so happy
with my grab, chef.

- We love to hear that.
Tell me about your dish.

- Yeah, I'm gonna do a take
on a steak and potatoes.

I'm gonna do smashed
rosemary potato.

- How are you cooking
the steak?

- I'm gonna do cast iron.

- Make sure you're tasting,
right?

And that it's not chewy
or tough, right?

- Yes, chef.
- In the basement,

Your dish was a stunner.

- Thank you so much, chef.
It's such an honor.

- Make sure you stay creative,
right?

- Okay.

I'm ari, I'm 31 years old,
and I'm from san diego.

Oh, okay. Why did I say my age?

I think I'm, like,
on a dating show or something.

I'm single.
[laughter]

I took the biggest risk
leaving my career

As a model
to become a private chef.

I always kind of felt like
something was missing.

It wasn't really who I was.

I realized I couldn't live
without being in the kitchen.

And so that's when I started my
professional career as a chef.

This competition means
everything to me.

It would prove
that you don't need

A culinary degree
to be a top chef.

Cooking is very intuitive,

And I kind of wanna show people
that anything is possible.

- And you want to keep climbing

In this competition,
so keep leveling up, always.

How we feeling, summer?

- Redemption round, chef.

- Amazing.
What do we have going on?

- I'm gonna sauté my clams
with a little bit of herbs.

- What herbs did you grab?

- Well, actually,
I only grabbed parsley.

- Okay, make sure you know
what herb this is.

- Yes, chef.

- Oh.

Yeah. [laughs]

- What is this?
- Cilantro. Yeah.

Parsley, cilantro,
they're very different.

Oh, I hate myself right now.

- All right, guys.
Ten minutes down.

Halfway, right?
- Heard!

- Ten minutes to fight your way
into the draft, right?

- Yes, chef.
- Push. Push, push, push.

What's up, chef von?
- How are you?

- What do you have going here?
- Yes, I'm gonna do

A pan-seared cod,
and I'm gonna put it

Over a little vegetable medley.

I also have bacon.

Dude, that's not ready, chef,
but we're getting there.

- You're on the way.
- All right. Thank you, chef.

- And you are no stranger
to the kitchen, right?

- I am not, chef.
- Chef von & mom.

- I'm not, chef.
Chef von & mom.

It's not easy working with me
because I'm a genius.

[laughs]

I run a restaurant
with my mother

In my hometown of scranton.

It's a great place to grow up.

It's all about community
and great food.

And I never follow rules
in life,

So I don't follow rules
when I cook.

I've ran some of the biggest
kitchens in the country,

But my mom always wanted
to have her own restaurant.

So I had to come back,
sacrifice a little bit,

And I'll this for her.

I'm the man
the people locally know,

But now I want the world
to know.

So that's why I'm gonna do
"next level chef."

- Eight minutes left, guys.
Eight minutes.

- Hey, chef.
- Hi, charity.

Tell me about your dish.

- I'm doing some sort of
peanut butter spicy curry

With, like, a chorizo rice.

In the african cuisine, they
do, like, a peanut butter stew.

I don't have any tomatoes.
- Okay.

- So I'm gonna somehow wing it
and see what happens.

My personality is hospitality.

I am a southern belle.

Cooking is in my dna.

My mom was an event planner,

And my dad was a chef
in the navy.

That's where I got
my chef inspiration from.

Now I'm currently
a traveling chef.

I started my business
at 22 years old.

So I'm gonna treat the judges
like they're my clients.

Maybe that'll be my strategy.

- How are we cooking
these chicken thighs?

- I'm just gonna sear
both sides.

- Okay.
And what do you have on them?

- I did marinate it
into some soy sauce.

- Okay. Watch the heat, okay?
- Yes.

- Make sure you always stay
in control of your pan.

- Yes, chef.

- I'm just worried
about charity.

- It's literally
a tough one, literally.

- Gordon and richard
are watching you guys,

And we are looking
for the best of the best.

- All right,
I got my scouting eyes out.

- What do you think?
Any standout favorites?

- [sucks teeth] it might be
this guy right here.

It might be big von.
- Do you think so?

- Zach or von.
- Mm.

- That's what team blais
is looking at here.

- Well, they're both
in my sights as well.

- Okay.
- But listen,

There's others out there
for you.

Chris, growing up
with a michelin-star father,

He's got a big advantage.

- Bind it with the honey.

Taste it.
That's what my dad said.

"always taste, chris."

- Anyone need butter?

- Whoo! Thank you!

- Sea bass, pan-seared.

- Yep, with a little
sweet potato puree.

I'm gonna do
a little dill cream.

- Would you say this dish

Is your style of cooking,
generally speaking?

- 100%, fresh fish,
fresh vegetables,

It's what I'm all about.
- Farm-to-table?

- Yes, chef.
- Zach.

What'd he grab?
He got the bass.

- That's the sea bass.

- Sea bass is a beauty.

- Now I just wanna remind you,
I get first pick...

- Why?
- This year.

[sighs]
well...

I guess I walked right
into that one.

- Yeah.
- I walked right into that one.

- Yeah, no, but tell me
just in case I forgot.

- In american sports,
usually the worst team

From the year prior gets
the first pick.

- Five minutes left.

Arguably the most important
five minutes of your life.

- Yes, chef.
- You got to want it.

[dramatic musical sting]

- Medic.
- Medic.

- I need a medic really quick.

- Medic. Angela, you okay?

- What's goin' on in there?

She looks worried.

- Please.

[suspenseful music]

Watch your pork chop.

Be careful
that doesn't burn, chef.

- I left the pork on the fire.

- Oh, no.
Her steak's overcooking.

- It's still cooking
on high heat.

- She looks worried.
- Yeah. Well, she should be.

It's been cooking for a while.

- Right behind, right behind,
right behind.

Right behind.

- Four minutes.

- Okay, thank you.
Right behind.

Right behind, right behind,
right behind.

- Let's go, angela. You okay?
- Yes, chef.

- Push, push, push, push.

- Dude, I'm so mad about this.

- Don't forget what
you're fighting for, right?

A spot to be earned in
that top level kitchen

And your spot in the draft
to be chosen.

- Starting to heat up.

- Yeah, they look so good,
don't they, as pros?

- You want to be chosen.

- Yes, chef.
- Yes, summer.

- [chuckles]

- Push, push, push, push.

[tense music]

What do we have in
this pan, please?

- Clams, cauliflower,
water, and heavy cream.

- A lot of opportunity
for flavor here.

- Yes.
- Go, girl!

- I feel like
I've hit the lottery

Because I got the clams.

Can't really go wrong
with clams.

- Minutes away, guys. Okay?
- You got it. Yes, chef.

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

- Make sure you are tasting
your food along the way.

- Yes.
- Yes, chef.

- I'm worried about chris.

Those meatballs are gigantic.

- Come on.

So one issue about
making these big meatballs

Is they need to be cooked
all the way through.

Secret is, pop 'em
into the fryer.

- Two minutes.
Let's go, start plating.

Hyper speed but precision.

Big push. One shot.

You don't get a second chance
to make it into that draft.

All: Yes, chef.

- Let's go, guys.
Nine, eight, seven,

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

Stop plating.

Hands up, hands up.

Good job.

♪ ♪

- Chefs.

- Okay, nyesha,
that was exciting.

- Yes. Okay.
- What should we start with?

- Start with chef chris
and these meatballs here.

- Wow, I mean, seriously,

How did you get something
like that cooked in 20 minutes?

- That's a giant meatball.

- And they are cooked.
- Oh, look at that.

♪ ♪

Looks appealing,
a little sweet.

- Mm.
- Yeah.

However...

Meatballs are delicious.

- Next up, chef von's cod
with a sort of hoisin jus.

Two times we've seen fish
from you, von.

- Yes, chef.
- You're just a man

Who loves to cook fish?
- No, I just--

It was just right
in front of my face.

[laughter]

- Yeah, phenomenal.

Really delicious.
- Seasoned well.

- Great depth of flavor.

- Thank you, chef.

- Okay, next up we have
charity's chicken thigh

Served with a chorizo
and a peanut sauce.

- What happened to the color?

- Definitely,
it's a little charred.

Marinated in soy,

So it caramelized
a little too much.

- It's burnt.

It's a shame because
the actual chicken's moist.

Secret here is to sear
the chicken first

And then marinate it so
you don't burn that marinade.

- Next up, a pan-roasted
pork chop, potato fondant.

Angela had a tough time.

She kind of nicked herself
a bit.

♪ ♪

- I like the flavor
of the marinade.

But it's a bit dry, overcooked.

- Okay, next up,
crispy skin sea bass

With a sweet potato puree.

This is coming from zach.

- Stunning, crispy skin,
beautifully done.

- Mm-hmm.

- Delicious. Very good.

- Fish is cooked beautifully.

Next up, we have clams
with a cauliflower puree.

It's coming from summer.

- May I ask...
Where's the clam juice?

- The best part.

- The money.
- Mm.

- Left in the pan.
- Left in the pan.

Tomatoes are an afterthought.

- Yeah, the raw tomato
as the garnish,

It's a bit weird for sure.

- Okay.

Next dish, we have a top round
served with compound butter.

This is coming from ari.

- Top round.

Tough choice, literally.

♪ ♪

- Meat's slightly overcooked.

- Yeah, definitely over.

But for this type of cut,
I prefer over than under.

- We have some
very hard decisions to make.

Please give us a second.

- Wow, there's some highs
and lows there.

- I do, so you know
I'm not afraid.

- There's three
outstanding dishes,

Straight into the draft.
- Mm-hmm.

- And I would also say

That there's one to me
that's very obvious...

- Mm-hmm.
- That's not making it up

To the top level.

- Yeah.
- Okay.

All right.
We've made our decision.

Our first three dishes that are
moving to the top level

Are going to be...

Von,

Zach, and chris.

Gentlemen, please head
to the elevator.

- Thank you, chefs.

I'm feeling emotional.
I'm very excited.

But it's just a reminder
of all the hardships, the pain,

The suffering, the blood,
sweat, and tears

That got me here.

Thank you. Thank you, chefs.

- Well done.
- Killer.

- Really well done.

- Our next two dishes
that are gonna be moving

To that top level...

Angela and ari.

- Thank you, chef.

Thank god!

I am so excited.

And I'm ready to kick it up
a notch in the top level.

- Charity, summer,
you both struggled

A little bit on this one.

- Yes.

- Unfortunately, the road
for one of you ends here.

- I am holding out hope

That I'm gonna be
on the elevator next.

- I am really fighting
to be in the top 15.

I don't want to go home.

♪ ♪

- The last person moving
to the top is...

[suspenseful music]

It's gonna be charity.

- Oh, my god. Oh, babe.

[somber music]

- First of all,
congratulations on the baby.

- Thank you.

- And not only
you're an amazing chef,

But you're gonna be
an amazing mom.

- Thank you.

- But next time
you cook clams...

- I'll use the clam juice.

- Serve the clam juice,
clam juice.

- I know, I know. [laughs]
- come on.

Clam juice.

- I did this
six months pregnant,

So I'm pretty proud of myself

That I even came out here
and did this.

- Well done.
- Well done.

- I won't be eating clams
anytime soon.

- Final hurdle, guys.
Here we go.

One cook away
from the draft, yes?

Come on.
- Oh, my goodness.

- Right.

[cheers and applause]

- Top kitchen, let's go.

- Gordon and nyesha
are watching

Everything that you do.

You have a chance to make it
on to someone's final roster.

This is fine dining up here,

One beautiful
michelin-star plate.

All: Yes, chef.

- Seeing chef blais
and the rumors

That I've heard
about his hair...

- The product is absolute gold.
It's stellar.

- They're all true.

Chef blais just has
the most beautiful hair.

It's blowing in the wind.

It's golden.
It's just beautiful.

- Man, richard's hair
is looking so smart.

It looks like
he just stepped off set

From a babygap photo shoot.

- [laughs]

- 20 minutes could
change your life.

This is serious time.

- This is the third
and final cook.

It's either go hard or go home.

And I'm not going home.

- When the light goes green,
it's go time.

[dramatic music]

[hydraulics whirring]

- Go! There we go. There it is.

What do you see, guys?

Grab a protein.
Do you have some veg?

- I grabbed the turbot,
and there's ari

Trying to take it away from me.

- Chris and I are
arm wrestling

For this fish right now.

I really want to win.

- Sorry, ari. This is mine.

- Do you have something
for sauce?

- He takes it,
but I see this trout

Come down from the heavens,
and I'm like... ♪ ah ♪

I don't know why,
but I grabbed pork again.

I didn't want it again.

- What do you see, guys?

- I'm grabbing red prawns,

Tomato puree.

- Prosecco!

- When chef blais yells
out "prosecco,"

I grabbed that.

- Three, two, one.
If you can grab it, it's yours.

Grab everything you can.

All right.
- [groans]

- Back to your stations.

The most important 20 minutes
of your life starts now.

Let's go.

- This is it. 20 minutes...
- Here we go.

- To get yourself
into the draft.

- Last opportunity
for the pro chefs.

- I love this because
we're scouting our teams,

So you get a sneak peek
at the skills

Before you have to draft
someone on your team.

Who's gonna be my first pick?

Is it gonna be zach?

- Thank you.

- Maybe von.
- Oh, man.

This is gon' be hard.
- I know.

That's why god gave it to us.
We got it, chris.

- Do I take a risk? Do I take--
just take a wild card?

- Ugh.

I'm, like, nervous right now.

- Probably not.

- All right, chef.
You got the turbot?

- Yes.

- That's the bmw of fish
right there, right?

Or the mercedes.

Whatever brand you like,
that's what it is.

- This epic turbot needs
some type of a sauce.

I have to put together
an amazing beurre blanc

And make it a little bit sweet
with that fig.

I always got a sweet tooth.

- Cook your protein,

With the exception
of maybe the shrimp.

That's the only one
that you can

Get away with there at the end.

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

- Zach, what's up, dude?

- I grabbed a beautiful filet.

I'm gonna do
a blue-cheese foam.

- I know you're
a farm-to-table chef.

- 100%.

- But that's very fine dining.

- Fine dining does
not mean bland.

It means caring
for your ingredients

And bringing all of
that flavor.

- Come on, rice.

- How are we doing
over here, chef?

- Um, good.
I'm a little nervous, but--

- Okay. That's all right.
It means you care.

What dish are we doing?

- It's, like, redemption
of the pork for me.

I'm gonna try to do
some sticky rice a little bit.

- Okay, sticky rice
in 20 minutes?

[exhales]

Who are you cooking for today?

- Probably my grandma, ramona.
- Okay.

Oh, my gosh.
- Yeah, she's 86 years old now,

So I just would like her
to see me get somewhere.

I'm ready for my close-up.

[upbeat music]

All my cooking memories have
come from grandma ramona.

And now I cook
for some high-profile clients

Like timbaland,
dwight howard, lil wayne.

The biggest fulfillment
and excitement would be

Grandma ramona seeing me win.

Fighting for a spot, I mean,
I'm not willing to do anything.

But, I mean, damn near.

It's gonna take
a long-ass time to cook.

- Get it going.
7 minutes down, 13 to go.

- Chef, I cannot find
a bottle opener.

- Right here.
- Oh, god.

I need to get my head
in the game.

- Come on, charity.

- She needs to lean in.

[cork pops]

- Charity, you grabbed
the prawns?

- I did. I'm gonna try
to do some sort

Of roasted artichoke puree with
sort of prosecco tomato sauce.

- This is the shells.
You're gonna have--

Work that
into the tomato sauce?

I don't know why I said
"tuh-mot-oh."

I've been hanging out
with gordon too much.

Be mindful that they
don't need to cook long.

- Yes, chef.
- Ten minutes left.

We're halfway through.

- Ten minutes,
and I'm pushin' it.

- What is she doing,
and why now?

Why do they cook it so early?
- I know.

She's got so much time left.
- I know.

- Eight minutes left.

The rice, you're happy with it?

- I'm happy with my rice.
- Okay. Good. Good.

- I'm spanish.
I should know how to make rice.

- There you go.

- We are gonna
keep it pushing.

- Let's go, chef.

- Ari, what are we making
over here

With the ocean trout?

I like this technique.

- Yeah, it gives it
a good, even sear.

- It's interesting.
Ari seared the fish

With a parchment paper
or something in it, right?

You know, you can tell that
these are pro chefs.

- You learn something
every day.

- Von, what do you got
going on over here?

- So a dry rub new york strip

With a spicy sweet potato hash.

- That's a lot of work.

- Oh, are you [bleep]--
- you all right?

- You all right, brother?
- Yeah, I'm good.

[bleep]. Damn it.

Potatoes are on the floor.

And I'm like, "damn."
I'm upset.

- If something went wrong,
what's your plan b?

You always gotta have
a plan b.

- Ready to go. Yes, sir.

But I'm a pro.
The milk is spilled.

Mop it up and pour another cup.

- Come on, von.

You've been burning
over ovens for 20 years.

You got this, dude.

Okay? You deserve to be here.
Let's go.

It's amazing what you can
make happen in 20 minutes, no?

All: Yes, chef.
- Okay.

Well, that's good 'cause
you only got five left, okay?

[cheering]
five left.

The pork--temperature's okay?
- Yeah.

- That's it.
It's a little under.

It's a little under, right--
- I gotta throw it back on.

- Maybe a couple of minutes
in the oven.

- I'm having pork nightmares
from cook two

That's creeping
into cook three.

This can't happen again.

Like, I can't have
it happen again.

- Are we doing good?

- We're doing good, chef.

At least, I hope.

- You wanna get to that draft

Because if you get
to that draft,

It's your shot at $250,000...

- That actually turned out
so nice.

- And a one-year mentorship.

- Whoo!
- Final two minutes.

It's time to start plating.
Let's go.

- Whew, that went fast.

- Keep it tight and refined.

You okay?
You got enough sweet potatoes?

Okay?
- Yeah.

- Don't forget that
pork tenderloin.

- It's in the oven still.

- We're plating now, right?
- Yep.

- You'll run out of time.
Okay.

- No time to rest, though.

- You gotta push now.
You gotta make it happen.

Zach, let's go, dude.

Please plate right now.
Please.

- Aah.

- Charity, are you
gonna make it?

- I don't know, chef,
but I'm trying.

- Ten seconds!

Nine, eight, seven, six,

Five, four, three, two, one.

Stop plating. Hands up.
- Oh, man.

- Celebrate it.
You got to the top floor today.

[cheering]
- go!

- Yes, sir.
- Let's go. We got here.

[dramatic music]

♪ ♪

- This final tasting is it.

I really want this spot
in the competition.

That's what's on the line.

- Start right here,
dead center with ari,

Some ocean trout
with crushed peas.

- Great colors.

- Gorgeous.

- Oh, here we go.
It's overcooked again.

- Wow. Fish cooked beautifully.

- Oh, my god.

Am I breathing? Medic.

- I love the elegance of this.

- Yeah, I'm still breathing.

Next up, zach has a beef filet
with blue-cheese foam.

- Hmm, a little rustic
and a little bit underseasoned.

- Temperature on the steak,
really, really nice.

- Yeah, beautiful.

- All right.
Next we have von.

We have the new york strip

With a sweet potato hash
and a chimichurri.

- Great sear on that.

- There's some depth of flavor
and some richness coming

From the sweet potato, but then
there's this brightness

And levity coming from
that chimichurri.

Really nice.
- Thank you, chef.

- This is angela.

This is the pork tenderloin
with rice

And a asian style sauce.

- Did I still cook it
all the way through?

Like, it just can't be raw.

- Pork is cooked beautifully.

- Great sauce work.
- Thank you.

This is pork redemption
for real.

- However, the rice is
somewhat bland.

If you're gonna put that volume
of starch on a plate,

You need to lift it
with something.

It's the final hurdle
ahead of the draft.

If there's ever a moment
to bring your a-game,

It was this cook.

And that rice is too plain
for me.

- Oh, my god. Like,
because of that damn rice,

I could go home.

[tense music]

- So this is
a pan-seared turbot

And a salad of beans.

Chris really brought this one
together, lots of flavors here.

- Very sweet, that sauce.

However,
fish cooked beautifully.

Again, beautifully seasoned.

- [whispers] good job, chris.

- Head chef.

- Okay, these are
charity's red prawns

With a champagne tomato sauce
with artichokes.

- Sauce is delicious.

Unfortunately,
the tail is rubbery.

- Yeah, the prawns are
overcooked for sure.

It's clear from these dishes
that each of you want a spot

On one of our teams.

Give us a minute,
'cause we have

A pretty big decision
to make here.

- Mm-hmm. Wow.

Some great cooking there.

- Phenomenal.
They really leveled up.

- I'm proud of all of y'all.
- Thank you.

- In 20 minutes, that was brave
to grab the pork.

- And rice.

- And rice.
You crazy for that one, babe.

- It comes down
to the flavor, right?

It's the combination
of everything

They've put on that plate.

Shall we?
- Do we agree?

- Yeah.
- Yes.

♪ ♪

- Before we move forward,
I want to remind you

What's at stake.

[intense music]

- Oh.
- Ooh-hoo.

- Five chef jackets
and six of you.

- Mm, mm, mm.
- Let's do it.

- There it is.

- I am praying that
I've done enough

To get one of
those coats today.

I need that.

- Five of you are gonna
continue this journey

To compete
for a life-changing $250,000

And a one-year mentorship
from the three of us.

The first person that's heading
to the draft is...

[suspenseful music]

Ari.
- Oh, my god.

[applause]

- I just want to call my mom
and scream, "I did it!"

I won't let you down.

Sorry.
[laughs]

I-I can't wait to run home
and tell her

And have a margarita after
because that was so stressful.

- The second person who has
earned their way through

To the draft is...

Chris.

[applause]
- wow. Thank you.

Thank you, chefs. Thank you.
- Good job, brother.

- Good job, chris.
- Nice job.

- And the third person is...

Zach.
- Thank you.

- And the next person
who's made it through is...

♪ ♪

Von.
- Thank you.

Damn, it took you long enough.

[laughs]

- That leaves us
with angela and charity.

- Yes, chef.

- And only one spot left.

The last person moving through
to our draft is...

♪ ♪

Angela.

[upbeat music]

- Thank you.

Whew. Okay.
[laughs]

I didn't win anything,

Just a spot.

Still a whole longer race
to go from there.

- Charity, your food is

As vibrant
as your personality is.

- Thank you, chefs.
- And that sauce was delicious.

- Truly an honor, and I really
appreciate the opportunity.

- You can head to the elevator.
Thanks, charity.

- Bye, charity.
- Good job.

- The auditions have
been very tough.

But did I have a lot of fun?
Heck yeah!

♪ ♪

- All of you, congratulations.

Today was only the beginning.

Now I've got my eye
on quite a lot of you,

Let me tell you.

I'm spoiled for choice.

But you need
to bring your energy,

You need to bring your a-game.

Right?
All: Yes, chef.

- Give yourselves a round of
applause. Come on.

- There we go.
- Well done.

- This draft needs to start
with a couple of curveballs.

I wanna go for individuals
that they would never think

I was gonna go for.

It's not always
the shiny stars.

- Well done, everyone.

I have the first pick.

It has to happen for me.

I've been waiting all year
for this.

- It's hard to choose.
I know who I want,

But it's like, I can see
greatness in all of them.

- Really good job.
Well done, all of you.

You've got your jackets.
[cheering]

- Yeah, baby!
- Whoo!

I hope you all have
an extra small

Because I'ma be here
for a while.

- Professional home chef--
- one, two, three.

All: Top five!
- Let's go.

- Yeah, baby.

- Whoo! I got it. Top five.

- Put 'em up. Put 'em up.
- Well done.

[cheering]

- So I'm one step closer

To that prize
and that mentorship.

I'm ready to go.

- Who wants to be
on team blais?

Next time on
"next level chef"...

- Today, we are going
to draft our teams!

[cheering]

- We got some talented chefs
in here.

The draft's about to go down.

Let's go.

- I know how to mentor winners.

What did you do
over the weekend?

I made a draft war room board.

- So for my first pick,
someone who knows how to grind.

- Do you know what?

Now I have something to prove,
and I'm coming.

- Jordan.
- Whoo!

- Hold on.

Would you like
to join team ramsay?

- What the hell is happening?

- [bleep].

- Uh...