All language subtitles for eu.barry.Next.Level.Chef.S05E01

(Transcrito por TurboScribe.ai. Atualize para Ilimitado para remover esta mensagem.) For four seasons, this competition

has pushed chefs further.

This is not next level cooking, do you understand?

Than have ever been pushed before.

We've seen underdogs rise.

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

I'm coming out a stronger chef,

and I didn't even consider myself

a chef before this challenge.

Heavyweights fall.

Help us, help us.

I'll take on anybody, pros, home, the kids.

And champions earn their place in next level history.

I put so much blood, sweat, and tears into my chef career,

and this is just all worth it.

But now, as the platform drops, it's time

to raise the bar once more.

Season five.

Good morning, chef.

New chefs.

I'm excited to lose.

Oh, stop.

I feel like I'm in a dream.

New challenges.

Elevator's open.

Let's get the plates on here.

Thank you, chef.

Can I get a yee-haw?

Yee-haw!

Most intense competition yet.

You want it all.

Don't push me, dude.

Team Blaze are the current champs.

Is it going to be like this all season?

Because in these kitchens, chef must face the good.

That filet is mine.

The bad.

What am I going to do with this?

And the ugly.

There are monsters on this platform.

Tonight is the auditions.

Let's go!

Where one dish can earn your spot.

For 20 minutes, this is impressive.

Y'all got this.

And one slip can send you home.

Medic!

I'm bleeding out from my ear.

If you think you've seen it all,

Take the legend Gordon...Ramsay.

I'm so excited they brought him back.

Goodness me.

Woo-hoo!

All the energy.

From my kitchen to next level chef.

What happened?

I feel like a quantum leaped in here.

I don't know how I got here.

I don't know.

Welcome to the newest season of Next Level Chef.

Come on, y'all.

Ayesha, what do you think of the energy?

I mean, it's palpable.

Yes.

Oh, my god, I'm getting a little goose bumps out here.

Yes!

It's intimidating with these goat mentors.

And here I am, just standing there in front of them.

Palms are sweaty, knees weak, arms are heavy.

I'm like Eminem in this bad boy.

All of you have been handpicked from the best pro chefs.

The biggest social media stars.

And the most talented home cooks from across America.

Competing for a chance to be on one of our teams.

You've earned a shot at winning a game-changing,

year-long mentorship.

With Richard, Ayesha, and myself.

As a check, alongside that mentorship,

for a quarter million dollars.

Woo!

Right here, right here.

Man, to win next level chef, and all the goodies

that come with it, it would be life changing.

Out of thousands of people across the country,

you all earned this opportunity to be here.

Are you guys ready to level up?

Woo!

Yes, chef!

From 24 chefs here, only 15 of you

will make it through the auditions

and into that incredible draft.

Five brilliant home cooks, five incredibly talented

social media chefs, and of course, five seasoned pros.

Get on one of those teams.

Now listen, you're here today because we believe you're

capable of something amazing.

Eight of you are about to cook, but only seven of you

will make your way out of the basement to the middle level.

Six of you are going to move to the top from the middle level.

And after that final cook, only five of you

are left standing to go into that draft.

Well listen, as everyone knows, Team Blaze

are the current champions.

All right.

I want a crown.

I want a belt. I want a big gold chain.

As long as you have the right mentor, me.

Oh!

Any of you can win this.

Season five for me is an important one.

I'm damned if I'm going to give that crown back

to Richard Blaze.

And secondly, how do you fit a crown on hair like that?

Thank you, and good night.

I mean, come on, Richard.

One and done.

Back to back.

Richard and Gordon, I got the stamina.

I'm going to eat my vegetables.

The competition's very thick, and I'm bringing it.

You guys ready?

Yes, chef!

Let's start with the eight talented professional chefs.

Let's go!

Right, professional chefs, make your way to the elevator.

The very best of luck.

Let's go.

All right!

Best of luck to everybody out there.

Good luck.

Come on.

Let's go.

OK.

As a pro chef, the basement kitchen is terrible.

Instant just shock.

Got a little smell to it, too.

Oh.

I want to clean up everything, sweep it,

and organize it just a little bit.

What's going on, everyone?

How we doing?

Love it.

Love the energy.

Bring it over here for a second, OK?

We getting acclimated to the basement?

Yes, chef.

The knives are dull, so your minds

need to be super sharp down here.

For this first cook, you're going to have 20 minutes.

The first challenge is going to be a test of resourcefulness.

Can you take scraps and bits and turn it

into something that's worthy of our judging table?

All right, let's go, baby.

I do try to be as sustainable and resourceful

as I can in my own kitchen.

So I am used to repurposing.

Most of the time, it ain't for me, though.

Sometimes it's for my dog.

So we gonna see.

Gordon and Aisha are watching everything that you do.

And we're scouting the people that we want on our team.

I'm excited to see what they can do.

20 minutes, it's tough in the basement.

But pro chefs, they have the technique.

This is the fastest five-yard sprint you're ever going

to have to make in your life.

Could determine whether you make it to that next level

or not, OK?

You ready?

Are you ready?

I was born ready.

All right, lock in.

Ass to ass, cheek to cheek.

All right, the platform's on the way.

When the light turns green, it's go time.

Trash to treasure, 20 minutes.

Ah, here we go!

Go time.

Grab it or regret it.

Everyone's just, ah!

Grab that protein.

Sausage scraps.

Ooh, cheese, boom, OK.

Think about your cuisine.

Lamb, just grab it, not even thinking.

I look, it's on the bone.

I'm like, damn it, bro.

I want it to look like it's going out of business.

Tuna carcass, that's what I need.

I go for the tuna carcass.

Then me and Gabrielle, we start to tussle.

Oh, oh, Cole and Gabrielle.

There's a bit of a fight going on there, tug of war.

What is going on?

Plain stuff's like, like this when I look in the back.

Bam.

Literal tug of war of tuna carcass.

And I'm like, time is ticking.

Them snacks, mine.

It's all fun and games till we get in that ring.

There's still a pig's ear over here.

I'm stuck with the pig ears.

What am I going to do with this?

Someone doesn't have a protein.

It is wild out here, skirting elbows

and flying under freaking head buds.

10 seconds.

Cod's head, I got it.

I got stuck with the cod's head.

That was not an intentional choice, but I'll work with it.

OK, good.

You can grab it.

You can still use it. Grab it or regret it.

Let's go.

Back to your stations.

Oh, we wasn't friends no more at that point.

OK.

Look at this baby.

OK, everyone, your 20 minutes starts now.

I am feeling something kind of wet.

Is this blood?

Damn, is it bleeding?

I'm bleeding out from my ear.

Holy shit.

What did I just do?

Oh my god.

Is she OK?

Medic!

We need a medic up here, guys.

Medic!

What happened?

Bike broke out.

It gets crazy down here.

The last time I had a fight like that, I don't know.

Probably college, I don't know.

Did you get cut up there? No.

No, she didn't.

I had to do a little smell test.

And I say, is this blood?

Oh my gosh, OK.

It's sriracha.

You didn't get cut at all?

No, no.

Thank god.

Yeah, that's it.

Nothing really to see here.

It's just chili paste.

You dummy.

My god.

What did we end up getting?

I got pig ears.

I'm going to move in a direction

of like a little tortilla.

Yeah, it's a crispy pig's ear tortilla.

Exactly.

You ever cooked with pig ears before, guys?

No, chef, I have not.

Treat it like bacon, all right?

Yes, chef.

Trying to figure out something to do with this tuna carcass.

You got this, Kevin.

How we doing over here?

Just have to grind this beef.

What are you going to make, Kevin?

As soon as I saw the beef, I thought of my grandmother.

She make us these beef patties, make a gravy to go with it.

I started cooking when I was seven years old.

Having to make certain things from nothing,

it's something that I'm completely used to.

OK, I can handle it.

You got it?

Is that it?

Five minutes gone.

There's 15 minutes left.

I know y'all in that green room watching this.

Don't be judging this book by its cover now.

Absolutely not.

What's up, baby?

How you doing, baby?

What'd you grab?

I grabbed some lamb bone.

I'm going to do like a curry style with it.

The thing I'm concerned most with here

is that that lamb is going to be tender.

It is.

I try to be, sir.

Anybody see the sugar?

Darian, how we doing?

Doing, chef.

I'm doing.

Got chicken back, deep frying right now.

That's something I grew up eating in Jamaica.

Yeah?

And I got sweet potatoes, some mushrooms.

You're bringing the Caribbean flavor to the game.

Yes, sir.

All right, I love it, chef.

Let's go.

I've been a professional chef for 13 years.

When I first came here from Jamaica,

I'm like, there's so much opportunity.

I put in the work night and day every day.

I sleep less and I work more.

That's what I do.

I grew up in Clendon, Jamaica, which is like the country.

There's not much going on where I grew up.

And that's my all-time favorite mango right there.

That's a Julie mango.

Being Jamaican is many things.

It's colorful, it's loud, it's proud, it's vibrant.

It's just a beautiful place to be.

You guys hungry?

You know, family is everything to me.

I own two restaurants, but it's also a family affair.

I employ my mom.

Good job, mommy.

My sisters, my wife.

Everybody's involved.

I wouldn't have a better life than I had back in Jamaica,

you know?

Did you like it?

Yeah.

I'm also a private chef.

I cook for most of the Buffalo Bills players.

I feel proud every day I step out because I represent

Jamaica to the fullest.

I look good, I smell good, and I cook good.

Come on, man.

Should I do the noodle or should I do the bread?

Belinda, how we doing?

I'm doing great.

OK, what do we got?

I'm going to do either a bread, like a bread thing,

or I'm going to do a stir fry.

What do you think?

Maybe the noodles would be a little easier to make,

but make a choice, right?

OK, yeah.

I grew up in Westminster, California,

a.k.a. Little Saigon.

I was raised by my grandparents, and my aunts

and uncles helped them.

I think it was a full team effort

because I'm just so much.

I'm a lot.

There was, like, nine of us living in a three

bedroom apartment.

Dinner time was chaotic.

Everyone's fighting over the fish head.

It's good collagen.

It's good for the skin.

It's good for the skin, OK?

I own my own catering and pop-up company called Eats by Bee.

Eats by Bee creates culinary experiences.

This is a chaotic competition, and I fit right in.

Hunter, what did you grab here?

It looks like?

I got some sausage.

I'm going to do a quick sausage, pasta, and then sauce.

Am I getting, like, any sort of tropical Hawaiian

vibes here, or what?

You're going to get just quick, easy dinners, fun by my mom.

I'm from Honolulu, Hawaii.

Born and raised on the island of Oahu.

I grew up surfing, and I paddle competitive.

You have to feel the water.

You have to be balanced.

There's so much technique, and that's what I kind of

took with me to cooking.

I was born with a 10% chance of living,

and I had to have surgery.

I turned out to be deaf, and I wear hearing aids.

I'm cooking for the people that are disabled because I

want to show those kids.

If I can do it, they can do it for sure.

Never stop paddling, and always finish strong.

Hunter, elevated.

Hunter, through.

Hot pot, hot pot.

Oh, shit.

What am I going to do with the tuna, bro?

Cole, what are we up to?

I have a tuna carcass over there.

I'm thinking I'm going to go, like, a brothy type

of Chinese-ish dish.

I'm going to try and do something here with this meat.

You fought for this.

It was better than the pig's ear, so.

So we're going to make, like, little meatballs?

Yep.

OK, you only need two or three meatballs, yeah?

Perfect.

Hurry, chef.

Halfway down, 10 minutes going, 10 left.

You want Na'isha or Gordon or myself to work with you?

Yeah.

Now's the time to prove it.

Richard is hungry for another win.

Of course he is.

It took him long enough.

That's not happening, let me tell you.

Second that.

OK, spoiler alert.

One of you go home, OK?

There's blood in the water, and I am like a shark right now.

I'm many sharks, a fleet, a flock.

What are a bunch of sharks together?

No one knows.

A murder of sharks, that's crows.

Come on, Richard.

I'm so glad to be back.

This is great, guys.

Palmer.

Yes, sir.

This is just rolling off the bat.

It's not quite beach vibes down here, bro.

Hey, sometimes you got to take coast to coast.

Taking you down to Nola.

Fried cod's head pull boy, baby.

I love it.

I lived in New Orleans for six years.

I cooked down there.

I had to go Nola first.

Five minutes left.

How are the noodles over here, dude?

You sure they're cooked?

The noodles are like right on the edge.

Just fire that thing up.

We're running out of time.

Keep that up. Yes, chef.

Who else is in trouble?

Melinda, what's up?

You're doing a pickle?

Yeah, I'm doing an open face.

He's also doing an open face.

Oh, crap.

He's making an open face sandwich as well.

Well, sorry.

No, it's OK.

But I'm just saying, now you're giving

us something to judge side by side with each other.

The time is crunching down.

I don't have time to pivot.

No.

You're good, B.

Now's not a time for a new idea.

Now we're refining.

Two minutes left.

You can start plating now.

Bring it together right now.

Let's go.

Find yourself a spot in the middle level.

5, 4, 3, 2, 1.

Hands up.

Stop cooking.

Let's go.

Woo!

We had a tuna party.

Well done.

Energetic cook.

What happened to the grab?

It looked like a wrestling event back in the lounge.

Right? Well done.

All right, let's taste.

We have Conor's fried cod head po' boy.

Looks very inviting, doesn't it?

Yeah.

Doesn't necessarily look like it was cooked in the basement.

Cubs cooked beautifully.

I think it represents New Orleans really, really well.

It's clear that there was a vision here.

Thanks, chef.

OK, next up, we have Belinda's shrimp head sandwich.

Some Southeast Asian flavors.

It's always tough when you have two people doing

really similar dishes because they end up getting

judged against each other.

Totally, I think the most successful part of the dish

is in the flavor of the shrimp.

Really comes through nicely.

But there's a lacking of an aioli or something

to really meld the bread and the shrimp moment together.

Should have stuck to the noodles.

Next up, we have Kevin's beef meatballs

with his family-style gravy.

Yeah, meatballs are seasoned beautifully.

The sauce is delicious.

Next up, we have Machete's lamb leg curry.

And that's just scraped from the leg.

Slivers and cuts right off the leg.

The lamb's actually tender.

I'm amazed it got that tender.

A little bit heavy on the spice.

A little bit.

This is Darien's crispy Jamaican fried chicken back.

The flavor is incredible.

The spices are there.

That's absolutely bang on with the spice.

OK, next up right here, Hunter's creamy sausage pasta.

The challenge for me with this dish

is the two different types of pasta.

So texturally, some of the pasta is undercooked.

Totally.

Next up, we have Cole's tuna carcass meatballs in broth.

This, to me, is really taking scraps and turning

them into something special.

For 20 minutes, this is impressive.

It's done beautifully.

It's quintessential basement cooking.

Lastly here, we have Gabrielle's crispy pig ear tortilla.

Homemade tortilla in 20 minutes?

The pig ear's actually crispier than I thought it would be.

You get dealt that dysfunctional ingredient.

You've come up with a nice dish.

How's your ear?

Can't do a scrap challenge without a little scrap.

Ooh.

All right, now listen, we need a few minutes

to discuss between ourselves.

We'll be right back.

Oh my god.

The shrimp po' boy's been let down.

I just need a mayo.

But the calzette, beautiful.

The crispiness.

Really good indeed.

And the pasta was a different one because some were cooked,

some were overcooked.

And that was the one I was really worried about.

Really?

Yeah.

I should have just cherry picked out the pastas

because I noticed it.

Let's go.

OK, as you all know, only seven are going

to go up to the middle level.

The first three people who've earned their way

to the middle level are Connor, Kevin, Gabrielle.

Well done.

Well done.

You can head to the elevator.

Good job.

Thank you so much.

The next three people who've earned their space to cook

on the middle level are Darian, Cole, and Machete.

Thank you, guys.

Oh, I'm moving to the next level, baby.

OK, not easy, I know it.

Belinda, Hunter, I'm sorry to say there's only one

space left in the elevator.

And unfortunately, one of you will

be left here in the basement.

And that spot goes to, sorry to say,

there's only one space left in the elevator

to head to the middle level.

And that spot goes to Hunter.

Hey, good job.

Thank you.

Great job.

Hunter, you can join your colleagues in the elevator.

Thank you.

Thank you, chefs.

Belinda, keep cooking.

We'll see you soon.

I have so much more to show.

But what's next is I'm going to have a drink.

I'm going to have a drink.

Check out all the tools.

This is like any standard catering kitchen.

Bro, look at these immersion blenders.

This kitchen is designed for large scale cooking,

not single dishes, right?

You have to make it work.

Chef Arrington is an absolute legend in LA.

So it's just a blessing to even have the opportunity

to be here and cook for her.

I'm deciding who I want on my team.

So bad.

I would like that.

And also who I'm giving away to Richard and Gordon, right?

Oh, OK.

Wow, she's fishing money.

Yeah, that's right.

OK.

So your next challenge, you each have 20 minutes

to create the dish that helped you

start your culinary journey.

All right, it's time.

Hands on the elevator.

When that light changes green, you are going.

Let's go.

Grab those ingredients that are going

to get you into this draft.

Oh, no.

Oh, my god.

The girl goes flying.

Ah, is she OK?

Oh, you OK?

I'm all right.

All right, let's go, girl.

Stay strong.

How are we building this dish, right?

Vegetables.

The grabs are insane.

All right, grab the steak.

There's potatoes right there.

Perfect ingredients for a beautiful steak dinner.

Come on, guys, grab the ingredients.

Back to your station.

Organize yourself.

20 minutes starts right now.

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

Get those proteins on.

All right, Connor, what you got?

California-style cooking.

We get what's fresh and we run it, right?

We love that.

No one knows California beach-style

cooking more than me.

I know.

And I'm excited to cook for you.

You've done your research.

Yes, I have.

Growing up in Manhattan Beach, our hobbies

were surfing and skating and playing water polo,

but it was a bubble.

I really had to leave that place,

get a taste of what real food culture was.

So I went and lived in New Orleans.

That is what crafted my creative process as a chef.

I've been in this game for a minute.

You know, I'm 30 years old.

I'm a private chef and a diehard creative,

and I just love cooking.

Anything's possible over food.

I'm a California kid, and I found my love in New Orleans.

I'm feeling that California flair.

That's the flair.

Thank you, Chef.

Seems like Manny, she's got one of her picks right there.

Mr. Machete.

Hello, how you doing?

You grabbed ground lamb, cheddar cheese.

You know what?

It's Mexican food mixed with Asian cuisine.

I'm great at both.

Don't forget, this is your audition, right?

You know what I'm saying? Yeah, this is it.

We're all looking to see who we want to pick on our team.

That's right.

They call me the biggest, the largest.

You're funny.

We're going to make it happen, baby.

Thank you.

This right here, they call this the skullet.

It's like a skin on the top, but marbled in the back.

My head right here says, conquer your dreams and the grills.

Can't go back to the corporate world now.

I'm a self-taught chef.

I got most of my techniques from the CIA cookbook

that I got at a bargain bookstore.

Growing up, I started selling these tacos

that I'm famous for now for $1 at my dad's mechanic shop.

Now I've got a restaurant, voted best tacos in Houston,

People's Choice, five years in a row.

I'm H-Town till I drown.

How about Houstonian brew and brew?

Guys, just under 15 minutes, OK?

Oh, he put those meatballs in that fryer.

It could go tough.

Looking good.

Cole, what is your dish?

Pan-seared salmon with this bright salad.

Growing up in California, we always eat fish.

Yes.

Because it's right there.

I love being at the beach.

Oh, lovely, lovely ceremony.

Kevin.

What's up, chef?

Are you here to prove that you belong

in this competition today?

I am here to prove that I belong in this competition.

So growing up, when we finally got money,

my grandmother started cooking us a lot of steak.

It's just steak and potatoes, OK?

I'm a restaurant and food truck owner.

I've cooked for Regina King, Tom Brady, Julia Roberts.

I cooked for Marlon and the Wayans family

so many times that I cultivated a relationship with them.

Marlon saw a like in me.

And about six months later, he sent me a check.

He invested in my food truck.

Launched my food truck September 1, 2024.

September 7, 2024, my food truck was stolen.

I'm still trying to recover from it.

I think that me being here is just like me trying

to reignite that passion.

But I'm unstoppable.

I'm unstoppable.

OK, I'm freaking unstoppable.

Eight minutes down.

Kevin's running behind.

Steak's got to go on.

Got a lot of eyeballs on you.

Everybody's scouting.

Gabrielle.

Yes, Chef.

Paddock.

We get a lot of fresh fish.

My husband's a spear fisherman.

But my background is Italian.

So I'm rolling out hand-cut pasta.

Growing up as the youngest of eight siblings

in a big Italian family was absolute chaos at all times.

My parents are restaurateurs and have owned and operated

a restaurant that has been open for over 40 years.

I have worked in some of the best restaurants in America.

But my dad was not excited for my career path.

He was like, I don't want that for you at all.

I, like, honestly want you to do anything but that.

It's been five years since he's passed.

And now I have two beautiful children.

For you.

Oh, I'll hold this for you.

There's definitely this side of me

that really wanted to prove to my dad, to my parents,

that I can do this.

And I am a professional chef.

And I do deserve this.

I want to make him proud.

Go for it, girl.

Got it.

Darian, what you got?

I'm going to do a curry beef.

Smart.

Curry's in my bones.

If I break this right now, we see curry running out,

and it's going to be delicious.

A Buffalo, New York guy by way of Jamaica.

You got to bring in that flavor, right?

Yeah, you have to.

Let's stay warm inside, you know what I mean?

Because it's cold there.

Chef, can we get a time check, please?

We're already halfway down.

Woo!

Woo!

Woo!

Woo!

OK, Hunter, three squeeze bottles.

Yes, chef.

Right now, I'm doing my adobo sauce pan seared chicken.

I can hear that pigeon in your voice.

It's almost like the stress brings

out the pigeon in your voice.

This is intense.

Rome against the 300.

And just fighting each other.

But I know I'm going to the top and into the draft

with Team Gordon.

Team Gordon, let's go.

Really nice aromatics coming off your station, Hunter.

Thank you, chef.

Eight minutes.

Eight minutes, that's going to put you

into this competition or not.

Yes, chef.

Oh, my god.

I let the steak sit there for so long,

and I focused on freaking Brussels sprouts and potato.

Get the steak on, Kevin.

Got to get the steak on.

Got to get the steak on.

It's not hot enough.

It's not hot enough.

It's not getting hot.

Time's running out right now.

You're going to need at least two minutes.

To rest.

He's in trouble.

You have three minutes to fight your way into the draft.

I'm not feeling great.

The steak, I didn't cook it as soon as I should have.

It needed at least five to seven minutes to rest.

Look at the cook on that steak.

He didn't have time to let it rest.

Also, he sliced it when it was a little bit too hot,

so the juice is gone.

Yeah.

Is that time, chef?

Two minutes, guys.

You guys can start plating.

This is where you earn your spot.

My team, Gordon's team, Richard's team.

Yes, chef.

Yes, chef.

Delicate, delicate, delicate.

It's going to come off when it wants to.

Oh, no.

Gabrielle.

Damn.

No.

The skin's gone on that haddock.

Don't force it.

Pivot.

Make it make sense.

30 seconds.

Everyone's scouting you out right now.

Push, push, push, push.

Five, four, three, two, one.

Hands up.

Hands up.

Congrats, guys.

Congrats.

Good job.

Well done, all of you.

Looking at these dishes, they're bursting with memories.

And now we have to see if they're bursting

with flavor, most importantly.

So first up, we have Cole's seared salmon

with a pickled onion and tomato salad.

Salmon's cooked beautifully.

It feels like you've got 30 minutes to cook.

It's that intense.

Great job.

Thank you, chef.

Next up, we have Kevin's steak and potatoes.

This is a seared top sirloin with Brussels sprouts

and a red wine sauce.

Great sear on the steak, but sliced way too hot,

so you lost the goodness.

With this sauce, there's a little bit

of a raw wine flavor happening.

100% yes.

Next up, we have curried cube steak.

This is served over a parsnip and potato puree.

And this is cooked by Darian.

Surprisingly, a lot of flavor in the curry,

knowing that it's only probably like powder and cream.

The vegetable garnish is sort of superfluous.

Thank you, chef.

Thank you, Darian.

Thank you.

Next up, this is Gabrielle's haddock over hand-cooked pasta.

Making pasta just like making their tortilla,

that's pretty great.

There's some crunchy vegetables in the sauce,

which doesn't work for me.

Haddock's cooked really well.

I got nervous when it stuck to the pan, but you pivoted.

And the pasta's delicious.

Thank you, chef.

Nice depth of flavor.

Great job.

Next up, we have a lamb mac and cheese.

This is from Machete.

This kind of reminds me of my mom's food.

Overcooked meatballs.

I was a bit pissed off he put those meatballs in that fryer.

You know how to cook a meatball.

Don't start taking shortcuts.

Next up, we have Connor's.

This is seared pork served with a crispy pakora

and an herb salad.

Pork's cooked beautifully.

Thank you, chef.

It's sizzling.

It's beautifully seasoned.

Pakora, delicious.

Yeah, the dish has a lot of sauce,

but tons of depth of flavor achieved in the sauce.

Really great.

Thank you, chef.

Lastly, we have Hunter's adobo.