All language subtitles for Next.Level.Chef.S03E10.720p.WEB.h264-BAE

- Previously on
"next level chef"...

- Back at the club, baby.

- I'm happy that
we're on the top floor,

But I feel like this
thing is cursed.

- That's his [bleep] duck.

- Damn!

- The winning pizza
of the night, nicole.

- Oh!

- Whoo!

- The dish I'm eliminating
tonight is chris.

- ♪ I'm going down fighting ♪

- And tonight--

Opa!

Opa!

- I want to smash one.

[screams]

- We are heading
back to the cradle

Of civilization, greece!

- Yeah.
- All right.

- Pig's ears.

- I can hear
elimination calling me.

- Whoo!
Fire!

- We haven't grilled before.
[bleep].

- ♪ I'm going down fighting ♪

- This is incredible.

- It looks like
someone threw it up.

- Wow.

- It's going to be a fight.

- ♪ I'm going down fighting ♪

[dramatic music]

♪ ♪

- Good morning.
- Good morning.

Welcome back, guys.
- Whoo!

- Whoo!
- Yes.

That is the energy.

Man, our numbers are
dwindling, right?

- Yes, chef.

- Ok, trailblazers.

Thanks to nicole, we are
heading to the top level.

Now that we're on top,
the question is,

Can we stay there?

- I don't feel like I've ever
really been thrown around as,

Like, oh, someone
to look out for.

But I don't know.
Maybe people should watch out.

- Team arrington.

- Chef.

- We are back in that middle
kitchen today thanks to mada.

You cooked your way out
of that elimination.

- Thank you, chef.

- Christina, you didn't
even hesitate to use

That immunity pin last time.

Was that an easy
decision for you?

- It's what it's for.

- What does this
competition mean to you?

- This is everything.

I've dreamed about this
since I was a child.

It's the only
thing I love to do.

That's why I'm putting so
much pressure on myself.

But I need to just stop
overthinking every cook.

And if I just do
what I'm good at,

It will show up on that plate.

- That's why I chose you.

- Listen.

Richard, nyesha, and
myself, we talk endlessly

About the passion we
see every time you

Walk into this competition.

Keep that up, please.

Right, are you ready
for today's challenge?

- Let's go.
- Yes, chef.

- Let's go, come on.
- So are we.

Today, we are heading back to
the cradle of civilization,

The one place where tzatziki
and togas came together

To form a perfect union--

Greece!
- Yeah.

- All right.
- Hands up.

Who's been to greece?

- Let's go.

- Major pressure for the
greek girl to execute

A perfect greek dish.

I'm just going to go into
it like it's any other cook.

- The best thing
about the greeks,

They know how to party, right?

- Yes.

Opa!

[laughter]

I love that.

- Yeah, I want to smash one.

- The greek custom
of breaking plates

Is a real symbol of good luck.

- In that case--

- Whoo!

- Opa!

- Yeah! Opa!

- Oh, my gosh.

You guys are
absolutely ridiculous.

- Come on.

- I mean-- but since we're
all throwing plates--

- Yes!
- --Why not?

- Yes!

- Why not?

[cheering]

- Opa!

- Right.

Now that you've all got
the amazing good luck

On your side, all of you today
will have 25 minutes to create

One stunning greek entree.

Simple, fresh
ingredients, elevate that.

Understood?

- Yes, chef.

- Ok.

Team blais, off
to the elevator.

I'll see you on the top
level soon, team blais.

Let's go.
- Team blais.

- Let's do it, baby.

♪ ♪

- Ready as we can be.

It's going to be a long ride.

We're going all
the way up there.

- All right.

- Yeah.

- Hoo, hoo, hoo,
hoo, hoo, hoo, hoo.

- Feels good to be up here.

- It does, but you
know how everybody

Has their superstition
about the kitchen.

The top kitchen is cursed.

It's bad juju.

Everybody goes
into elimination.

- Yeah.
Let's break that [bleep] curse.

- Every time a team gets sent
up here, they head straight

Back down to the basement.

Today is the day that we
have to break this curse.

♪ ♪

- Oh.

- Home sweet home.

It feels like we've
been here forever.

♪ ♪

- Let's get it.

- Right.

- How you doing down there?

- Please drop me a
lemon or something.

God.

No lamb's tongue, please.

- Lamb testicles today.

- I'll cook some lamb [bleep].

Let's go.

- Ok, christina.

We get it.

We're in the basement.

We know.

But not for long.

♪ ♪

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

Come on.

- Get the hell out of here.

- Three social media
chefs left on team ramsay.

We think outside of the box.

We're well rounded,
and we're used

To just making weird stuff.

Bring it on.

- Greek food shines
because of the ingredients.

- Yes, chef.

- It's greek.

Don't overcomplicate it.

- Yes, chef.

- But you, you've got to grab.
- Yes, chef.

- Let's go.

Let's go!

- Give me some love.
Boom!

Give me some love.
- Let's go.

- He made it back.
Ah!

Good vibes today.
- Good vibes.

Good vibes.
- We love it.

Yeah, you stay ready.

I'm so proud of you.
- Thank you so much.

- Two in a row.

Wow.

- All right.
Let's go.

- Yeah!

- Let's go, team blais.

I'm feeling it.

I'm feeling it today, ok?

Ok, listen.

You're going to have
the lion's share.

You know what that should
be in the framework

Of greek cuisine.
- Yes.

- So you know what
might be up there,

You're probably going
to get it, right?

- Yes.
- Ok.

- Let's do it.
- Let's line up on the door.

We're ready to go.

- Let's do it.

- It's greek food,
greek cuisine.

Let's go.

Ok, team blais.
What do we got?

Some amazing--

There's bream,
pig ears, lamb neck.

- Oh, my god.

- Greek, they love lamb.

Let's do it.

Let's try that.

Grab, grab, grab.

And we'll figure it out later.

- Octopus, really,
really tasty.

Grabbed the octopus
immediately.

Cherry tomatoes, goat cheese.

It's so hard to see.

It's such a
challenging pairing--

Octopus with goat cheese.

So I'm going to
have to pull tricks

Out of the hat for this one.

- Balsamic vinegar,
cilantro, tahini.

- I feel like the grab is more
stressful on the top kitchen

Because there is
so much to look at.

The only thing I'm
seeing is turkey thigh.

- Tomatoes, figs.

Five seconds.

- I'm really not seeing
the things I thought I

Would see on a greek platform.

I can't even find
a can of beans!

I wanted to make hummus!

- If you can grab
it, it's yours.

- But for some reason, I
grabbed a yellow bell pepper,

Just in case I can
make that work.

- Ah.
- Yes, yes.

- Dang it.

- Go!
Let's go.

Let's go.

Beautiful greek dishes.

- I see some
beautiful ingredients!

Red prawns!

Oh my goodness.

And I even found
feta and some orzo.

Today is my lucky day.

- We got pork chops.

We have chicken.

- Airline chicken breast.

I'm like, yeah,
let me grab that.

- 15 seconds, guys.

- And I also grabbed some red
cabbage for some freshness.

- Come on, guys.
Grab ingredients.

Everyone have a protein?

We got pork chops.

We got pig ears.

- Yuck. No, thank you.

Fried sardines are one of my
dad's favorite things to eat,

So I grab it instantly.

Lemons? Lemons?

I'm feeling really
good about my grab.

- Everyone have a protein?

It's leaving.

- Ooh.

- Let's go!
Go, go, go!

Go!

- I see the pork chop.

Go, and it's gone.

Oh, damn.

- I got a top-floor grab today.

I'm feeling amazing.

- Salad, anchovies, look.

- This is the best day
to be in the basement.

- Fennel, carrots.

- I'm super surprised to see
bream made it to the basement.

I got this, man.

- Five seconds.
Pig's ears.

- Ah, pig's ears.

[bleep]

- What the hell?

- I don't know, chef.

I end up with pig's ears.

I'm screwed.

- Grab, grab, grab.

Well done.
- Holy [bleep].

I'm happy with my
thick-ass pork chop.

I'm ready.

[bleep] yeah.

[giggles]

I'm cursing more than I ever
have on this show so far.

I guess I'm getting
more comfortable.

- Right, guys, your
25 minutes starts now.

What did you grab?
- Pork chops.

- Oh, stop it.

That made it down here?

- Yes, it did, chef.
- Love it.

Love it, love it, love it.

- Izahya, what did you grab?

- Bream.
- Bream?

Yes.

- I mean, that thing
is so mediterranean.

It's unreal.
- Yes, chef.

Bell pepper.

- Nice.

- A red pepper
jalapeno, some leeks,

Tomatoes, spinach, grapefruit.

- Traditionally,
they don't fill them.

They slice them
and marinade them.

- Oh, [bleep] pig's ear, bro.

- Pig's ears.

Oh my god.

Ok.

Have you ever eaten pig's ears?
- No.

- Have you tried them?
- Never.

- Man.

- Oh, jeez.

- Damn.

- I give pig's ears to my dogs.

Now I got to make it
for gordon ramsay.

What the [bleep] am I
going to do with this?

♪ ♪

- Gordon!

How's it going down there?

- We got pig's ears down here.

- Have you ever
cooked them before?

- No.

- Oh, good luck.

- Listen, I prepared
for many things.

I prepared for cow
tongues, ostrich.

But one thing I did not prepare
for was the ears of a swine.

- In greece, there's like
a crispy pig's ear salad.

You slice them nice and thin.

Flour, egg wash,
breadcrumb, beautifully fry

Like nice big lardons.

- This is going to be a
uphill battle for sure.

- Man, don't make a pig's
ear of this one, will you?

[bleep]

- Wow.

I can hear elimination
calling me.

- All right, guys.

Think about how are
you adding freshness.

Best dish of the day, yes?
- Yes, chef.

- Yes, chef.

- Christina, what is the
vision for your plate?

- I'm going to
make a traditional,

Like, potato garlic dip.

I'm going to just lightly
fry those sardines.

- Do you cook a
lot of greek food?

- I do.
- Yeah.

- It's what I grew up with.

A lot more of the homey type
of greek stuff, you know?

My dad always eats these
deep fried sardines.

Ever since I was
a kid, I remember

We used to have a greek diner.

So I did grow up in
that environment.

But it's just so close
to home and my culture,

And my greek heritage
and upbringing

Is one of my strengths.

So that's what I want
to replicate today.

- Fried sardines
sounds delicious, chef.

- Yeah.

- Keep up that intensity, ok?

- Yeah.

- Oh, yes.

Let's go.

- Chef von!

- I have an airline
breast right here.

I'm going to do
a sauteed chicken

Breast over a nice
fresh fattoush

Salad with some crispy pita.

- Cook in that cast
iron, love that.

- I'm going to get a nice
crispy skin on that beautiful

Airline chicken
breast because I

Don't want any of
the mentors to talk

[bleep] about my chicken.

- Cook like you want it.

- Ah, ah, ah!

- We're working on the things
that take the longest to cook.

So a couple of you are
working on some breads.

That's awesome.

All right, angela,
what are we thinking?

- I'm going to marinate this.

- Lamb neck?

- Right.

- Sear, oven, and try to
leave this thing mid-rare.

- Ok, got it.

So those are mid-rare
and then slice?

- Mm-hmm.

I've never made a
lamb neck before.

I don't even know
why I grabbed it.

I feel like that's,
like, a basement protein.

- I would just be
mindful that it still

Is a pretty big piece, so just
let it rest for as much time

As it cooks, ok?
- Yes, chef.

I won't even lie.

I don't even know
people ate this.

- Lamb neck?

It could work, but
it's an odd choice.

It's easy to under or
overcook, and you're

Gifting your competitors
better options on the middle

And the basement floor.

Zach, the octopus is going
to hit the grill, right?

- Yes, chef.

- Yeah.
That's a good call, right?

Because we don't
have a lot of time.

I don't mind
sometimes if you drip

A little oil into that grill.

- 100%.

- To get those flames
licking, you know what I mean?

- You got it, boss.

- Ok, nicole, what
are we thinking?

- I'm going to marinate
my turkey thighs.

I think I'm going
to give them a sear

And then put them on a
skewer and grill them.

I'm going to do
tzatziki something.

- Oh, tzatziki, one
of my favorite things.

Ok.

On the last grab, I saw you
overextend into the platform.

- Yes.

- You, like, have
some superpower

That I'm not aware of?
- I am elastigirl.

- Oh, you're elastigirl?

- She says, go, fight, win!

- But how do you do that?

- I have double-jointed arms.

I can do crazy
things with my arms.

I can lick my elbow.

- Things I don't need
to know in the middle

Of the competition.

- I won't do it
now because it's

Unsanitary in the kitchen,
but I'll show you later.

- We have the real-life
elastigirl right here.

- My mom always tells me
not to do that in public.

[dramatic music]

- Five minutes down,
20 minutes to go.

Yes?

Keep it going, guys, yes?
- Yes, chef.

- Yes, chef.

- Let's get out
of this basement.

What'd you grab, gabi?

- All right, chef.

I have this
beautiful pork chop,

And I'm marinating
it right now.

- You got to cook
it in the pan.

Don't put the butter in too
early so it doesn't burn.

You've got lots of
herbs in there as well,

So they may burn.
Yes?

- Ok.
Yes, chef.

- Yeah.

- I'm still learning
how to cook meat.

And I picked a really
challenging protein.

It was this thick!

[sighs]
I just need it to be perfect.

- Hey, jordan.

We're going to set up
here for your flour,

Egg wash, bread crumb.
- Thank you, chef.

- All right.
Get organized, young man.

- Yes, sir.

- Man, we are truly in the
basement, let me tell you.

I cannot believe the
grab from jordan.

He gets pig's ears.

Never taste them, never
cook them in his life,

But there is a traditional
pig's ear salad.

If he gets this right,
it could be mind-blowing.

Izahya grabbed this
whole sea bream.

That is grease to a t. And
then gabi, the pork chop.

I mean, that is the perfect
ingredient to highlight

Mediterranean cuisine.

So fingers crossed, we're going
to get out of the

Basement quickly.

Let's go, guys.

- Yes, chef.

- Yes, chef.

- Ok.
Let's go, team blais.

Keep up the pace.

- Yes, chef!

- Angela, how are we doing?

- Um, I'm just curious
about this tahini thing.

I'm not sure where
I'm about to throw it.

I have never made
no greek food.

- So it's sesame seed puree.

- You got to have that
wheelhouse of technique

For greek because that
tahini, when I open it,

And I see this much oil
at the top, it's like,

Do people eat that?

It just tastes like
nasty peanut butter.

- Ok.

- [giggles]
I'm not really sure.

- That's a good description.

- Nasty peanut butter.

- But it's the
flavor of bitter.

- I didn't like it.

I didn't know what to do.

I'm just like, hmm, got to
figure that one out, you know?

I'm going to puree it.

- Ok.

We got to break the curse,
everyone keeps saying.

- The top level, I think, it
can be challenging because you

Do have so many
ingredient options,

So I think it trips
contestants up.

That is the curse
of the top-level kitchen.

Halfway through.

Ok, the thighs are gonna
be really hard to

Overcook, right?

So you gotta spin
them on the side

Here where you
can see it's raw.

You know what I mean?
- Yeah.

- Ok.
- It's my first I'm grilling.

- Yeah?
It's your first time grilling?

- Yeah!

- It's your first
time grilling?

What?

- I've never really properly
used a grill before.

Whoo!
Fire!

- Ok.
Ok.

- I'm a baker.

I love baking cookies,
pies, bars, treats.

So I feel like
this competition is

Just a whole first for nicole.

But the more my confidence is
growing, the more adventurous

I'm feeling to try new
things and just put myself

Out there and see if it works.

- Ok.

- Go.
Right.

Think about it.
Stop.

Just think and work tidy, ok?

That needs to come out.
- Yep.

Yes, chef.
- That goes on there.

You fry them at the
same time, yeah?

Let's go.
- Understood, chef.

Come on.
- Right.

What else are we going to
serve with this beautiful fish?

- I'm going to serve
a potato salad.

- I love that.
I love that.

And where's this going now?
In the oven?

- Yeah.

Ovens, ovens, ovens.

- Yeah.

They're over here,
bud, remember?

Let's go.

- This is definitely a
difficult protein, especially

Cooking the fish whole.

I could easily
undercook my fish.

I need to get it in the oven.

And hopefully, by the time the
platform comes, I'm all good.

- Gabi.

Watch that chop.

- Yes, chef.

- Let's go.

- My pork chop is
just cooking too fast.

It's raw in the middle
and burnt on the edges.

And that's where
I'm at right now.

- For god's sake, that's dark.

That's too dark.
All right?

So that's over now.

Look, remember I said
to keep an eye on it.

So you clean that oil out.

If you're burning, you stop,
and you start again, ok?

So it's not cooked.

- I'm worried now.

Oh, god.

I was feeling on top of the
world with these ingredients,

But if my pork chop
is messed up,

Then, like, there
goes my whole dish.

- Let's go.

- [sighs] it needs to be
perfect because if it's not,

Then this dish is ruined.

- [bleep]

- So that's dark.

That's too dark, right?

You have to keep
an eye on this.

Right now, get some
butter in there

And get that basting, ok?

And then let's get
that thing in an oven.

No more color on that top, ok?

- Yes, chef.

Ok.

Chef ramsay, I trust you.

I need it to be attractive.

- You got the oven?
- Yes, chef.

- You only need three or
four minutes in there.

That's all.
- Ok.

Thank you, chef.
- Yeah.

- I really hope it
works because if not,

This dish could be ruined.

- 10 minutes to go, guys.

Don't forget to season
that orzo, chef.

- Yes, chef.

- Chef, what do you think?

- I think you
need more coating.

- Ugh.

The sardine's just not frying
up the way that I would hope.

This is food that I
eat, my family eats.

It's literally in my dna, so
I'm starting to freak out.

I'm adding some buttermilk to
get it to coat a little bit.

- Slow your breath down, girl.

You got this.

This is in your wheelhouse.

Do you believe it?
- I believe it.

- I know you do.

- I have to stop putting
so much pressure on it

And go back to
cooking from my heart.

- Don't get them too dark, ok?
- Yeah.

- It's a delicate fish.

- Christina is bringing
the dish to life.

I think she's
building as she goes,

And she's drawing
from her heritage.

I want christina to show
herself that she can do this

Because it doesn't matter
how much I believe in her,

She has to believe in herself.

- Push all the way to the end.

If you slowed down the pace,
it's time to pick it back up.

You have a sauce
over here, zach?

- Uh, do a puree.

- You got goat's cheese?

- Correct, yeah.

I was going to puree that
with the roasted eggplant.

- You got that octopus going,
you got your bread going.

You just make sure
char-burnt, right?

Char-burnt.

Don't overcomplicate
it, all right?

- Yes, chef.

- Simple is very tough
for a lot of people,

Myself included sometimes.

And that's the concern.

Zach's got a great plan.

But as usual, he also has a
thousand different elements

On his dish.

- Five minutes left, guys.

- Come on, guys.

- Chicken's cooked.

I wouldn't let it rest in
that pan any longer, chef.

- Yes, chef.

- Happy, happy, happy?

- No.

Taste that?

- We're getting close.

- Needs a little more oomph.
- It does.

- Yeah.

- You need that
mada on that plate.

Give me some more love.

- Oh, yes.

- Four minutes to go, yes?

Start working this
thing out, guys, please.

- All right, watch.

I got a little trick.

Whenever you've done
something, and it's too dark,

Get a stick of butter.

It rubs the color off.

- Oh.

Chef ramsay shows
me this magic eraser

Trick with a stick of butter?

Pfft.

Like, oh my god.

So my blackened pork
chop, it's starting

To look a little bit better.

I mean, it's presentable.

- Jordan, start
visualizing that salad now.

This dish could get us
out of the basement.

Focus, ok?

- Yes, chef.

All of my components are
here, but they're scattered

Across the kitchen, right?

I've got certain things on my
bench, things in the fryer.

- Stop thinking about
this in your mind.

Look at me.

Don't get bamboozled.
Let's go.

Discipline yourself, yes?

- You got it, chef.

Time management
and organization

Is my biggest downfall by far.

- Two and a half
minutes left, ok?

Push all the way
to the end, ok?

- Absolutely, chef.

- Simple, beautiful
greek cuisine.

- The platform is on the way.

- Two minutes, start plating.

- Yes, chef.

- Elevated dishes, right?

- Yes, chef.

- Hmm?

Wow.

Come on, guys.

Here we go.

Finishing touches.

No missed platforms.

- Start plating, guys.

Move, move, move.

Drizzle, drizzle, drizzle.

- Get ready for
the platform, guys.

- Beautiful.
Tidy up that plate.

- Yes, chef.

- Now it looks beautiful.

Coming, guys.

- The platform is here.

Well done, gabi.
Get it on there.

Let's go.

Platform now.
Now.

Now.
- Platform.

- Now.
- Platform.

- Now.
- Go.

- Now
- go, go.

- Well done.
- Go.

- Well done.

Well done.

- Let's go, guys.

Attaboy.

- Good job.

- Platform's here, guys!

Let's go.

- The platform is
coming, but when

You have to have
a composed dish,

And you're a
perfectionist like me,

I'm using every
second that I have

To put the best product out
because that's my name on it.

- Guys!

- You don't ever want
to be on greek time

Because we're always late.

Come on, guys.

I was not on greek time
to that platform today.

- Let's go.
Let's go.

Von?
- Come on.

Come on.

Nice.

- I get it on.

I spilled a little bit, but
we just pray for the best.

- Hey.
Don't forget that salad, ok?

- Yep. Got it.

- Platform is here.

- Ah.

- It's go time now.

- Heard, chef.

- Zach, the platform's here.

Angela, platform is here.

- I'm a little stressed.

I need a little bit more time.

Bam.

- Let's go.

- I have to just run to
the platform like a gazelle

And make that look
perfect too.

- Couple seconds left.

- Agh.

- Angela. Angela!

- Angela. Angela!

[dramatic music]

- [bleep]

- Did you get it?

- Yep.

[sighs]

♪ ♪

- Wow.

These dishes look beautiful.

I feel like I'm cruising
through santorini.

♪ ♪

Shall we start at the top?

Richard blais,
what have you got?

- All right.
Here we go, top kitchen.

Grilled octopus with
goat cheese puree.

♪ ♪

- Wow.

I mean, there's not a more
quintessential ingredient

Coming out of
greece than octopus.

Unfortunately, there's a
fattiness and sort of richness

That's lingering on my palate.

I believe it's coming
from the goat cheese.

For me, that is overpowering
the delicate sort

Of lightness on this octopus.

- This is my first kind
of negative criticism.

I'm just thinking now
octopus and cheese,

Why the hell did I do that?

I'm feeling super nervous.

Not sure what's going
to happen at this point.

- This next dish
is a lamb's neck.

- Uh, what happened?

- This was literally thrown
up onto the platform.

- Because it looks
like someone threw

It up after a heavy night.

- We have a lamb's
neck marinated.

Then you have
this fresh tomato,

Olive, and onion salad.

- There's a lovely
vibrancy from this dish.

It doesn't look the
most attractive,

But I love the olives,
the red onions, and the

Blistered, roasted tomatoes.

Delicious.

Lamb neck can be served pink.

This one's a
little tough for me

Because it's been
sliced too hot.

- You guys are the
cream of the crop.

When we say two
minutes, at that point,

Cooking is done, right?

You're just
composing your dish.

You worked so hard to just
be thrown on that platform.

- This is my first ugly plate,
you know what I mean?

Some people have been
throwing the thing up there

Like frisbees all
season, so you can't

Fault me off one ugly plate.

- Ok, this next dish is a
marinated grilled turkey thigh

Souvlaki-- say that
three times fast--

With fresh pita
bread, tzatziki,

And a pepper and olive salad.

Turkey not something
you jump to right

Away when you're thinking
about greek food for sure.

- Um, cook on the turkey is
beautiful, tzatziki vibrant.

The pita bread is delicious.

- The depth of
flavor is phenomenal.

There's incredible
garlicky notes

That are very, very pleasant.

Great job.

- The tzatziki and the turkey
is really, really perfect.

The bread is nailed.

Tasty, tasty, and
well-cooked turkey thighs.

- Oh my gosh.

It's like there's fireworks
going off inside my body.

- Heading to the
middle, we have

A mediterranean grilled
shrimp with a feta

And cucumber salad.

- Beautiful.

Love the feta, the
olives, and the tomato.

It's the perfect appetizer
at a greek wedding.

- Yeah.

I mean, I think the ingredients
scream greece for sure.

But the shrimp are
a little mushy.

- Next up, this is a
pan-roasted chicken breast

Over a salad of fattoush.

- Did the plate fall?

- The chef literally threw
it onto the platform.

- Hmm.

The chicken's cooked
beautifully, really delicious.

- Yeah.

I mean, for me, to be
honest, it's a little clunky.

The chicken itself,
well cooked,

But maybe you could
have, you know,

Manipulated it a bit more.

- Interesting.

The fattoush salad is
the perfect complement

To the chicken breast.

And I'm happy you guys actually
got to taste it because I was

Very concerned that
this was not going

To even make the platform.

- Wow.

- Next up, heading to the
coast of mykonos, we have

Crispy deep-fried sardines.

- I know that what
I put on the plate

Is true to the greek heritage.

I want this
more than anything,

And I hope it's enough.

- There's not a more
quintessential greek item

Than the charred lemon.

I love that this
chef grabbed sardines

Because you got to fight
that strong flavor with maybe

The sweetness of the tomato.

- Yeah, this dish is vibrant--

The eggplant, the tomatoes,
and the roasted lemon.

The sardines
should be the hero,

But they need to be
cooked more or grilled.

But yeah, it's a great effort.

Shall we move to the basement?

I know these dishes look like
they come from the top floor,

But they were granted
some amazing ingredients.

- I don't understand how
you get the pork chop

And the whole fish down there.
- Yeah.

- Great ingredients.

- Let's start off
with a sea bream

All the way from santorini.

- Really smart to keep
the fish whole like this.

I mean, for me, the star
on this plate is the fish.

Really challenging to cook
fish properly on the bone,

And this is incredible.

- And it's also
incredibly simple.

It's hard to do
simple things well.

It's a very classic
greek dish right there.

- It just oozes mediterranean.

So this pork chop was marinated
in a citrus marinade with

Okra, potatoes, and peppers.

♪ ♪

- Perfect.

This dish is vibrant.

The pork chop is
cooked beautifully.

And that viscosity from
the okra is incredible.

- For as beautiful as it
looks, I have to be honest,

The flavor is also as good.

- It looks like it just
stepped off the cover

Of "bon appétit" magazine.

Well done.

- I applied to "bon appétit,"
and I got a big, fat rejection.

So to just hear gordon ramsay
say that this dish belongs

On the cover of a magazine?

Ok!

- The pig's ear, not
a great ingredient.

So this is a crispy pig's
ear mediterranean salad.

♪ ♪

- I got to say, the pig's ear
is crispy, and it's beautiful.

- Not an easy thing to cook.

What I really love
about this dish

Is the simple salad that you
see in the mediterranean.

Overall, I think it's
a pretty good dish.

- A really good cook
on that pig's ear.

Well done.

- Do you hear what
I'm cooking right now?

I'm stoked.

Top dish with pig ears?

We might be there.

♪ ♪

- Ok.

Right now, we need
a very serious moment.

Top nine, it's a very
tough debate back there,

Let me tell you.

Excuse us, please.

♪ ♪

- Um, right.

Shall we start in
the bargain basement?

- I don't understand how you
get a whole fish down there

And how you get a
pork chop down there.

- The sea bream, he
cooked it beautifully.

And you know what?

He didn't just stick it
in the deep fat fryer.

You don't do that in greece.

- Totally.

- Then the pork chop.

- The gordon hype train
has some merit to it.

- Hype train?
- Listen.

I do love the fish.

The pork chop is stunning.

The pig ears, maybe
not the pig ears.

Come on.

Not-- not--

- Hold on now.

- If I had pig ears,
bro, I wouldn't have

Been able to do what you did.

- And we did that
[bleep] in the basement.

- I did love the chicken
from middle floor

With the fattoush.
- It's ugly.

I'm sorry.

- The chicken was delicious.

- It looks like it
fell off the truck.

It looked like it fell
off the euro truck.

- Because the chef actually
threw it onto the platform.

- I had a chef who threw
something onto the platform

Too, and it looks
better than that.

- What?
The lamb neck?

It did not look
better than that.

- It absolutely looked
better than that.

- What?

- I thought it was
missing ingredients.

It looked half done to me.

- Chicken was cooked
way better than lamb.

- Onions, tomatoes, olives.

- That was not a next
level chef dish for me.

- What are they're
fighting about?

This is stressful.

- Those sardines, I would have
preferred to see them grilled.

Deep fried sardines, sorry.

- I agree with you on this one.

- But there was
other better flavors

On the plate than sardines.

The octopus with
the goat cheese.

What happened there?

- This is my best
chef over there,

So I'm letting him
ride a little bit more.

- But you have to
put the reins on him.

- They disliked
the goat cheese.

- I'm, like, that's
the first time

I put an ugly plate up there.

- Best dish of the day, it's
got to be between the pork

And the fattoush, no?

- The fattoush?

- Oh, it tasted
good, the fattoush.

- We're talking best dish?

- Yes.

- Best dish?

- To be clear.

Come on.
- Best dish?

- Come on.

- You think it's on your floor.

- I think to me, the best
dish is-- hear me out.

- I'm listening.
- I'm listening.

- The marinated turkey thighs
and the beautiful, soft

Pita bread.

- Interesting.

- So turkey, chicken fattoush,
and pork, best dishes.

- I'd say so.

- Great.

- Which dish do you picture
coming out of greece?

Ah.
- Hmm.

That's a good argument.

- You know what I mean?

- That's a good argument.

- Let's go.
Come on.

You got this.

- Here we go.
- It's time.

- All right. Let's go.

- Ok.

- Ok, these conversations
are getting more

Difficult each and every time.

Now, only one of these
dishes we could agree that

Stood out above the rest.

The top dish today is--

♪ ♪

- The top dish today is--

[dramatic music]

Gabi's pork chop.

[cheering]

- Let's go, dude!

- Gabi, it was
cooked to perfection.

Magazine-cover food.

- I was rejected from
a job at "bon appétit,"

So hearing that, it
was like, just, wow.

- What would you say to
"bon appétit" right now?

- I'd say, "bon app," hey.

You could have had this,
but not anymore.

[laughs]

- Well done.

Next time around,
team ramsey will

Be in that top-level kitchen.

Head to the lounge.
Well done, gabi.

- Legend.

- Team ramsay is definitely
a force to be reckoned with.

Right now, we're the top dogs.

[cheering]

♪ ♪

- Each of you now
have to nominate

One individual to head
into a tough elimination.

All right, richard,
I'm going to start with you.

- Angela, it just didn't
quite work out today.

Zach, the goat cheese
dominated that dish.

It's a pretty big error at
this stage in the competition.

Zach, you do have that
pin on your chest.

♪ ♪

But it's angela that
I'm going to put

Into the elimination today.

- Absolutely.

It's my second time
going into elimination.

I am going to bring it like
I brought it last time.

- Oh.

Honestly, I don't
want to put anyone

Up in that elimination cook.

♪ ♪

Christina, you
were in your head.

I want you out of
your head, girl.

Get your ass back
to team arrington.

- I got you.

I'm going into elimination,
and I'm coming out.

End of story.

- Christina, angela,
you've got one last chance

To prove yourselves.

Both of you'll be
working with a protein

Synonymous with
the greek cuisine,

A perfect rack of lamb.

- I've been waiting
for the rack of lamb.

- Now, you both got 25 minutes
to cook that rack of lamb

However you're doing it.

But it needs to be
cooked perfectly.

Right.

Head to the elevator.
I'll see you shortly.

- Let's go, christina.

- Angela, get it in the oven.

Get it cooking fast.
Three go up--

- Flavor, girl.
- --Three come back.

- Wow.

- It's going to
be a fight, man.

- All right, girl.

You got this.
Let's go.

- I'm excited.
- Let's go.

- I'm coming in this ready.

There's a history of
some pushing and shoving

Running to that platform.

I will get dirty if I have to.

♪ ♪

- This is not going
to be kiss of death

Or bad juju like everybody
thinks in the top kitchen.

I'm breaking the curse, so
christina is going home.

♪ ♪

- Ladies, come over.

Come over, come over.

- She looks so composed.

- Ooh.
- Yeah.

- Last time, angela, she
looked just like that

Throughout her whole cook.

- Yep.

- Racks of lamb it's
the rolls-royce cut, ok?

It all depends on
that first initial sit

And getting it in the oven
so you've got time to rest.

The very best of luck
to both of you, yes?

- Thank you.
- Both of you line up.

Let's go, ladies.
- You got this.

Let's go!

- Platform's coming.

I feel like I'm
watching the super bowl.

The stakes are high.

If you lose this challenge,
you are going home.

- Your 25 minutes

Starts now!

Let's go.

Good luck, ladies.

- Oh, push!

- There we go.

Rack of lamb, well done.

- Even though we both
had a rack of lamb,

The rest of the ingredients
are really the most important.

That's what more so was
going through my mind.

- 25 minutes to get yourself
out of this elimination.

- Let's go.

There you go.

- Christina pan's
smoking, fat side down.

- Yep, always.
- There you go.

- And let the pan do the work.
- Yeah, absolutely.

- Good.
Tell me about the dish.

Where are you going?

- I'm doing a classic
seared lamb chop.

I'm going to make a pasta
with lots of lemon, garlic.

I want to do some
pureed carrots--

- Nice.

- --And seared
trumpet mushrooms.

- Love that.

Love that, love
that, love that.

Good.

Right, angela, cooking
that meat on the bone

Is where the money is, right?

- It's where all the money is.

I'm just going to take
some of my fat off.

- Oh, she's taking
that whole piece off.

- The whole fat cap off?

- I mean, it's going to make
it cooked through quicker.

- Tell me about the dish.

What are you thinking of doing?

- I'm going to do
a balsamic glaze.

- Right.

I'm going to do
spiced potatoes.

- Ok, good.

Speed up that process, yes?

Let's get this
lamb in the oven.

- I cut majority of the fat off
because sometimes it doesn't

Crisp, so I wasn't
going to take that risk

To have a thick fat like that.

♪ ♪

- Good.
Lamb in the oven?

- Yep. Ok, well done.

Now, that was
a shock for richard

And I when nyesha said, look,
girl, you're in your head.

- It's all good.

- But from a woman
that handles so much

Pressure on a daily basis.

- I handle pressure
from stuff on the outside

With my daughter,
my being an icu nurse,

But I tend to be the
hardest critic of myself.

- So let's get rid
of that self-doubt.

Listen to your mentor.
- Yeah.

- Ok?

And believe in yourself, ok?
- I do.

I do.
- Five minutes gone.

Right.
What's in the reduction?

What have you got in there?

- Balsamic and
red wine vinegar.

- Good.
I love that.

And then in terms
of the garnish.

- I'm just going to do a
fresh roasted tomato salad.

- Really?

- I want to actually grill
those really quickly,

Get a nice char on them.

- And sort of
blister them as well?

- Then I'm going to do
some fresh red onion.

I just want to keep it nice
and something simple and fresh.

- So you've got a
really nice cut of lamb,

The rolls-royce of lamb.

So if you're going to
make a salad with that,

It needs to be a salad
of absolute vibrancy.

- Heard, chef.

- Tomato and lamb,
to me, isn't--

- Nah, it don't sound right.

- I'm not that into it.

- Oh, there you go.

Let's go.

- 10 minutes gone.

15 minutes to go, right?

- You got 15 minutes.

This is your [bleep]
world right now.

- You've got mint in there?

- Yeah.
- Ok.

Are those mushrooms, christina?
- Yeah.

- You should put a
little bit of lamb fat,

If you have some,
on there to add--

Layer that flavor, right?

- Love that idea.

Right, is the dish starting
to come together in your mind

Now?
- Yes.

- Taters are
boiling, that's good.

Reduction is done.

Nice little blistered tomato.

Some tomatoes on the vine
there working as well.

- Let's go, girls.

- Ooh.

- Angela, what are--

[stammering] it's
got to come together.

- Christina's dish is sounding
like it makes more sense.

- [sighs]

- 10 minutes remaining.

- Lamb's ok?
- Yeah.

I'm going to check it.
I'm going to check it.

- Feeling organized and good?

- Yep.
- That's good.

Let's take that.

Put it on here.
What do you think?

- I need to rest.
- Yeah, that's right.

It's cooked
beautifully, by the way.

- Thank you.

- Yeah, girl.

- Let's get that lamb out.

Am I gonna test now?

You got a thicker-sized lamb.

So it's quite rare there still.

- Right now, I'm freaking
out that my lamb is not

Going to be cooked on time.

- But you can't
fast-track it, right?

Here we go.

- Mm.

- Oh my god.

- If it's not cooked,
I'm going home.

♪ ♪

[dramatic music]

- Six minutes, guys.

- I'm having a blast, y'all.

- You got the chili.

You got mushrooms.

You got puree.

- Zip it on there.

- Let's go.
- Don't panic.

Relax.

- I need to wait until
the absolute last minute

Before I cut this lamb.

God forbid I slice it,
and it's raw.

- That's what you [bleep] got.

This is what you do.

- We are down to our
last two minutes, ladies.

Start plating.
- Plate!

- Start plating.

- Yeah, grab your plate, girl.

- Angela, compose yourself.

- You got this.
- Take your time.

Bring it home.

Get everything on
your plate first, ang.

We're down to 60 seconds to go.

- I have to cut it now
and get it onto the plate.

- There you go.

- Yeah!

Let's [bleep] go!

- All right.

- 10, 9, 8, 7, 6, 5,

4, 3, 2, 1, and stop.

- Yeah!
- Well done.

- Whoo!

♪ ♪

Well, nyesha,
richard, welcome back.

Ok.

Two phenomenally
cooked racks of lamb.

Let's start with this rack of
lamb, beautifully marinated.

There's a grilled
blistered tomato

Salad with smashed potatoes
with a balsamic

Vinegar reduction.

- Lamb is cooked
absolutely beautifully.

Where I get a
little bit lost is

It kind of looks like there's
two concepts on one plate.

Other than that,
really beautiful.

- Yeah, I love the
wine vinegar sauce

With the gaminess of lamb.

With the tomatoes
and the onions,

You know, one half of the
dish is a little summery,

One half is a little wintry.

That's where it gets confusing.

- The fat on that
lamb is caramelized,

And it's just delicious.

Really good.

Second lamb dish served
with a carrot puree,

Green beans, pistachio
pesto, and chanterelles

That were sauteed.

♪ ♪

- That mushroom
that's so beautifully

Caramelized with the
lamb fat, really smart.

Very herbaceous, the
pesto on the side.

If anything, I would say,
put more on the plate.

For me, the eye goes
to that carrot puree,

And it's almost like that's
the center of the focus.

- Mm.

The pesto is almost too acidic,
but it works because the lamb

Has the fat on it.

You know, we're
sticklers all for purees.

That's a proper puree.

- The lamb is
beautifully cooked.

Thank you.

Ok, moment of truth.

Nyesha, which lamb will
you be sending home?

- Um, so the dish that I
will be eliminating today

Is going to be--

♪ ♪

The lamb with the feta
cheese and zucchini.

- Thank you.

Ok, richard.

- The dish that I'm
going to eliminate is--

♪ ♪

The lamb with the feta salad.

- Damn.

Angela, I am so sorry.

Young lady, witnessing you
across those last 25 minutes,

That was phenomenal.

- Thank you.

- It sucks to lose you
right now, you know,

Because you were so talented.

- Please say goodbye
to your colleagues.

You will not be our
next level chef.

- The juju kitchen be
taking people down.

Mm.

- I'm so proud of you.

- But I'm leaving
very proud of myself.

- Take care.

- Good luck, angela.

- Good work.

- My journey keeps evolving.

You have to keep going.

You have one life
to live, so don't be

Afraid to try a new journey.

- Come here.

Get over here, you.

I am so proud of you.

You got through that.

And you better believe--
- I'm glad you [bleep]--

- --You're stronger.
- --Threw me in there.

To be honest.

- I knew you were
going to come back.

- I needed to just
[bleep] face it.

- You did it.
That's a beautiful plate.

- Good job, chef.

- Being thrown into that fire
where it's all or nothing,

I think I needed that
confidence boost.

And now it's on.

- Let me tell you something.

Right now, the
competition is wide open.

Nobody reaches
the top on their own.

Sometimes you need a little
help from your friends.

Good night.
- Oh.

- Great job.
- Oh, ho, ho.

- Thank you, chef.

Oh, I get to hug you.

My daughter's going
to be so happy.

- Well done, guys.
- Whoo!

- Whoo.

- My daughter gave me,
like, a checklist.

She's like, you have
to hug chef ramsay.

- Oh.
- Hell yeah, girl.

Nice cook.

♪ ♪

- Next time on
"next level chef"--

- Go!

- For the first time
ever on "next level chef,"

You'll all be cooking in teams.

- Ah!

- There's more
pressure as a team.

You're only as strong
as your weakest teammate.

- Baby octopus and rabbit?

It's a surf and turf
of nightmares.

- If one of you fails,
we all fail.

- The one weak link in
team ramsey is jordan.

Don't [bleep] around
and fall behind.

Get going now, ok?

- Remove me from
this kitchen, please.

♪ ♪