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(Transcrito por TurboScribe.ai. Atualize para Ilimitado para remover esta mensagem.) Previously on Next Level Chefs...

From 24 chefs, only 15 of you

will make it into that incredible draught.

Draught!

I'm deciding who I want on my team

and also who I'm giving away to Richard and Gordon.

Five of you, pro chefs,

have earned your way into that incredible draught.

Whoo!

Draught!

And tonight...

Social media chefs, you can make a pretty plate,

but can it taste good?

How are we making this viral?

How are we gonna get people to stop the stroll?

Hot dogs, oh, boy.

What am I gonna do with this?

On the scene,

it looks like someone's cut themselves.

This is not how I envisioned it.

What is this?

That is kale.

It's not the best of salads, if you can't tell.

Oh, my God!

Let's go get it!

One, two, three.

Wow, I can't believe I'm here

competing on Next Level Chef.

Oh, man.

Like, I just feel like I'm a kid, you know?

And I'm just like...

Look at this. I'm like the Statue of Liberty.

Let's go!

Whoo!

There he is! There he is!

There he is!

Oh, my God, so exciting.

So the basement, there's no sympathy down here.

And I'll be honest, the majority of the equipment down here

is older than you guys, okay?

Maybe not me, Chef.

I'll tell you.

Now, you're all social media stars, right?

And so you understand how to turn

minimal ingredients into viral hits.

Your first challenge today

is taking corner store staples,

prepackaged, canned,

frozen, and transforming

them into a Next Level dish.

Got it.

20 minutes is gonna go fast, okay?

Remember, there's eight of you down here.

Only seven of you are gonna make it out.

I'm here to help you, okay?

Now, Richard and Ayesha are watching very carefully.

I'm also looking for your

candidates to be on Team Ramsay,

so give it your best shot.

How are you feeling?

I'm feeling something.

Are you hungover?

Not today, no. Not today.

Okay, right. Line up, guys.

Here we go.

It's time to get cooking, guys, yes?

The platform is moving.

Corner store staples

turn into prolific dishes.

Pray for me.

Here she comes.

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

Pork pieces, chicken wings.

I saw the wings.

I was like, oh, no, don't do wings.

And I saw the rest of the stuff.

I was like, you're doing wings.

Hot dogs. Oh, boy.

Looks like a 7-Eleven in here,

doesn't it?

Look at that.

Slice apples. It's going.

Well done.

I was so close to garlic.

Your 20 minutes starts now.

Great knife skills.

This guy, dude.

Right, Landon, what did you grab?

We got some turkey strips,

some cheddar.

I don't know what that is.

Chickpeas.

Okay, and pretzels.

I think we're going to do some kind of meatball.

We're going to chop those turkey strips up.

Right, so like a turkey meatball.

Pretty much, yeah.

This should be in your wheelhouse,

knowing what you've done before

and how you got what you did today, right?

The ingredients, the better I do.

In the kitchen, I'm a complete catastrophe.

I'm fat, hungover, and I want pasta.

I drink, I make food, and post about it.

Just...

Everything your parents don't want you to be.

I'm known for making food that is bad for you.

The greasier, the better.

The cheesier, the better.

I'm doing pretty good on social media.

I think I have 2 billion views at this point.

That's a lot of damn views.

This is good, literally.

When I win the quarter of a million dollars,

I'm buying a jet ski.

That's for damn sure.

Whoo!

Ooh!

Get my reception!

Ah!

Andy, how you feeling?

Chef, let me tell you,

this can is gonna be the end of me.

The can? What did you grab?

I've got a frozen whitefish here.

I wanted to do kind of like a bacon,

whitefish, and some creamed spinach.

Be careful, Gordon.

Those hands are worth millions and millions of dollars.

Billions, maybe a billion dollars.

Okay.

What?

Love that.

Chef Ramsay!

No notes.

You used to be in the spotlight.

I'm expecting you to shine down here, yes?

Acting and music were always there simultaneously.

I was in Pitch Perfect 3,

Chicago Fire,

and Upload,

being the female lead of that show,

that's been my big break.

I also put my first album out

in 2009,

and that led me to work with Prince.

Like, I think back on that chapter

of my life,

and I'm like, did that really happen?

I've always dreamed

of being a chef.

The catalyst was the actor and writer strike.

I found myself with all this time

on my hands, and just that little

idea, like, bubbled up again.

I surprised myself.

I said, I can do all things.

So now, I'm a professional actor

and a social media chef.

I can't even believe I'm here.

Christian.

What'd you grab, young man?

I got chicken wings. I'm gonna do an oatmeal crust wing.

I love wings.

We all love wings, right?

I'm marinating my now little Asian-inspired marinade.

Nice.

And then I'm doing a little bit of extra texture,

because who doesn't like crispy wings?

Love that. I'm thinking about everyone on your YouTube channel

loves wings as well, yes?

I'm a big fan of First We Feast, and also

the impact it's had for that younger generation

is huge, right? Yes, chef.

Don't forget, Richard and Aisha are watching.

Oh, yes. Always watching.

Christian got, I think, the golden ingredient

down there, chicken wings. Wings all day long.

Ooh, we almost lost that.

We almost lost it.

But I'm not losing it.

Hannah, what did you grab? I grabbed hot dogs,

and I also grabbed some pineapples.

I'm gonna do, like, a pineapple, like, sriracha

kind of glaze to go with the hot dogs

and kind of stir-fry them. Love that.

So bring back your Latin flavors, I hope.

Yeah, a little bit, but I love stir-fry, too,

so it's not out of my wheelhouse, either.

When I graduated high school,

I was like, I want to be a YouTuber.

I loved makeup,

and I wanted to be, like, a creator in the beauty space.

I did that, creating these very

extravagant looks, might I add.

But I needed a big girl job, so I was like,

what do Hispanic people love? Food!

I just turned Dominican breakfast,

into a sushi roll.

So I just started cooking, like, my childhood recipes,

like, boogie salo and chicken piccata.

Today we're making biononos.

I'm not professionally trained,

but YouTube University teaches you

a lot of things.

I'm just trying to find a can opener for these

carrots, and I'm gonna put them actually

in with the hot dogs.

I love that

Gordon's role in the basement is just

opening cans.

This sauce is gonna be more like

a relish, or like chutney.

Just gotta get that sauce ready.

There you go. Thank you so much.

I just want to focus on the sauce.

Just make sure that sauce is not too sweet.

Thank you, chef.

Miriam is working magic

with those hot Cheetos.

My mom actually used to show me how to make

fried chicken like this. She'd put it in a brown paper

bag and shake the bag up.

Shake and bake. Exactly.

Miriam, what did you grab?

I've got the Cheetos,

and I have some pork pieces.

I'm thinking of just a Cheeto-crusted

pork that I'm just gonna saute and make like

a jalapeno sauce. Love that.

Comfort food is your wheelhouse, right? Comfort food,

soul food. Well, you've got a great protein.

Yeah, I've got a really good protein. I love it.

Make sure that stuff is seasoned beautifully, yes?

Got it.

Guys, seven minutes gone,

13 minutes to go,

yes?

Right, Matt, what are you thinking? I got cubed steak,

which I think was a pretty good grab.

I've got two starches here,

pre-cooked sweet potatoes,

and then I've got some rice.

Not exactly an open fire cook

in West Virginia, is it? It is not. It is not.

Being a dad

has been my purpose.

Family first.

Back in my 20s,

I went to culinary school, got into

the corporate world, but when

my wife became pregnant with my kids,

I left my corporate job

to start raising my family.

For me,

there's no greater joy

than being a dad.

I love to cook gourmet meals

outside over an open fire.

I was creating all these videos

of me cooking outdoors just

to have the memory of it.

My daughter said, Dad, why don't you post those

on social media?

Boom. That's how Matt Dad came about.

I want to

show people you're never too old

to chase your dreams. Just do it.

And that's what I'm going to just cook.

It's a tough

day. Don't marinate it too long.

You've got to cook it first as well, okay?

So that starts tenderizing.

Thanks, Chef.

All right.

Tim, how are you doing? We're on it. We're feeling good.

About to crisp up these beef strips here.

I think we're going to go ramen.

I don't know quite how it's going to turn out yet.

Something you make for your kids at home?

Yeah, they love ramen.

It happens quite frequently in the house.

Sometimes I'll make it for them for lunch.

So get some beef stock and we'll juice them down.

Get some strength in there, yes? Smart. Thank you.

Guys, this is the basement.

Remember, canned foods, corn sauce,

staples are not easy, right? Yes, Chef.

It's obvious you are social media

chefs and you're not used to being rushed,

but I'm going to rush you. Let's go. Let's go.

Right, we're down to the last two minutes, guys.

We can start thinking about plating.

These things

got to get on the plate. Let's go.

There we go.

30 seconds to go, yes?

Amazing. That's so nice.

Wow.

Bring it home, y'all.

Five, four,

three, two,

one, and stop.

Well done. Hands in the air.

Wow.

Dang. Wow.

That went fast.

Wow.

Exciting.

Oh, my gosh. I mean, it's crazy down here.

It was crazy. And congrats,

cooking for the first time in your careers with no filter.

Well done.

Come on.

Right, should we start with

Christian's oatmeal-crusted

Asian-inspired wings?

Not a dish

that tastes like it was made.

In the basement, the glaze is super flavorful.

Listen, this is

the way to highlight cornerstone ingredients

that nobody wants.

Wow, they're delicious.

Smart grab. This is exactly what I would have grabbed

if I was cooking in the basement.

I have no notes. Great job.

No notes?

That is the ultimate compliment I can get from Chef Arrington.

I can die happy.

Next up,

Miriam's cheeto-crusted pork.

Half the cheetos are

on the floor over there.

Miriam, this is why,

even though I'm a restaurant chef,

why I spend a lot of time on social media,

because sometimes you just find

really, really cool, neat ideas, right?

So marinating that in the bag itself,

getting the flavor from the convenience store item,

really, really smart.

I'm a big hot cheeto girl.

I'd have definitely grabbed that ingredient.

Really smart use to make an aioli to kind of balance out

the spiciness.

However, they're both really spicy.

It's still getting hotter.

Next up,

this is Henna's hot dog stir-fry

with some carrots

and mango relish.

I think it is a little sweet.

Even carrots themselves are pretty sweet,

so that, the fruit, maybe the cola

that's in it is a little too sweet.

I love the caramelization on the hot dogs.

It is very sweet, though.

It needs some spice.

Next up

is Andy's pan-fried whitefish

with a delicious cream spinach.

The fish was frozen.

They got defrosted, seasoned,

and then cooked in a pan

that was somewhat nonstick

back in 1985.

I mean, frozen fish sticks

into a dish that looks like it could be

in a restaurant is pretty impressive.

Yeah, I think really smart use of that canned bacon.

It brings some beautiful sort of salinity.

The canned spinach, I would have liked to see

transformed a little bit more, but really nice

cook on the fish.

Next up, Landon's

turkey meatballs finished with a

smashed potato. He got a can

of cream soup and turned that into

a sauce. Very smart, very clever.

Whew.

I hope I didn't make the worst thing,

because I am by no means confident that I am

getting back in that elevator.

I love the use of pretzels, as you might use bread

in a meatball. Tough grab, that one.

Turkey, no fat, so very unforgiving.

It could have done with a touch more sauce in there.

Enrich those meatballs.

But they are tasty.

Next up, Mireya's

canned prawns and satin and mustard sauce.

Almost like a fritter.

I love the use

of corn and shrimp together. Pairs really nicely

and really smart to do a fritter

on the first cook.

You give me an hour

and I'm going to do something

really spectacular.

This is Matt's marinated beef chips

with sweet potatoes and rice.

The seasoning's great on

the beef chips. Two starches

together, you know, not something

you see a lot.

The dish looks like it could come together a little bit more.

Just think about how you're adding some

freshness to it, some vegetables.

Tough grab. You have to be careful what you grab.

Last up, Tim's beef strip ramen.

You took the idea

of ramen and elevated it.

I really appreciate the stock. It's the way

to transform something out of a bodega

that's sitting on a shelf for who knows how long.

This is comforting, it's soul-hugging.

I can clearly see your vision brought to life.

This is one of the most famous

corner store ingredients, so

ramen's sort of a clutch grab off of the platform

and I think you know that egg yolks

bring extra likes and followers.

Absolutely. You have to remind yourselves

your social media styles

and you used to have everything set up.

Nothing got set up for you. It was dysfunctional

from the get-go and that dish is delicious.

Thank you, chef.

Right. Have a chat

amongst yourselves. We need a very serious moment.

Excuse us, please.

Bring it in, bring it in.

We talked about the wings, how good were they?

Delicious. I can eat an entire plate of those wings.

It was kismet that I had to make wings

for that first round. I love

that taken ramen. Beautiful.

Everybody said, Tim, it's delicious.

And I was about to like...

I know.

Man, it's beef chunks. Yeah, you said it right.

It's beef chunks with nothing

really else. The two starches,

the sauce didn't really work.

I did, yeah.

I just missed the vegetable.

And Henna's hot dogs. Yeah.

Too sweet. Yeah, but when was the last time

you saw carrots and hot dog together? First time.

Yeah. I put a little bit too much

coke in my hot dogs.

Right. Richard

and Nyasha and myself have come to a decision.

First, three individuals

that have earned a place

on the next level,

congratulations

goes to

Tim, Christian

and Andy.

Well done. Head to the elevator. Thank you, chef. Well done.

Great job. Thank you, chef.

Joining those three,

congratulations goes to

Maria. Yes.

Landon and Miriam.

Let's go.

Congratulations.

Well done.

Unfortunately, there's only one spot

remaining in that elevator.

The person moving up,

congratulations goes to

the person moving up

to the middle level,

congratulations goes to

Matt.

Let's go.

Thank you, chef.

The very best of luck. Do not stop what you're doing.

I won't. Well done. Thank you.

I mean, I tried my best. You can't beat yourself up

about it. I definitely feel very

inspired, so yeah, I don't

take it as a bad experience.

Okay, everyone, let's go.

Let's go. Welcome to the middle.

Oh, yeah. All right, now listen, this is a

catering kitchen. You're not gonna be dealing

with bent pens and rusty

spoons and some of the stuff you saw in the basement.

Yes, chef. Yes, chef. All right, now listen,

as social media chefs, what you

do best is making first

impressions. You want people to stop

on your page, you want people to follow, you want

people to like, so this challenge is about

big colors, bold ideas.

We're looking for you to impress us.

Specifically, visually.

I think I got this.

Link, subscribe, click the notification buttons.

You're gonna have 20 minutes.

Grab as much as you can.

I want the platform to look like it's

going out of business.

All right, grab the elevator. Okay, you're ready for war.

Let's go.

I hear it.

All right, here it comes.

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

Go!

Let's go. Let's get over there. You got it.

You need a viral dish. Make sure you grab

a protein. Grab big flavors.

There's beetroot juice over here that's

colorful, gochujang that's super flavorful.

I try to grab gochujang, but freaking

Christian reaches over and

rips it out of my hand. I'm not scared of

anyone, but I would not want to pick a fight

with Christian, that's for sure. Grab it or

regret it. Let's go.

Everyone is towering over

me. The next thing I see is the

tilapia, so I grab it. And

wasabi peas. Five seconds.

Herbs, spices, something to make

a sauce. Let's go.

If you can reach it, it's yours. And at the

last second, I grab that beetroot juice.

What am I going to do

with this? Okay, here we go, everyone.

Get ready. Your 20 minutes starts

now.

Okay, Maria,

so you got a piece of snapper.

I've got serrano ham, miso,

and I've got rice ready to cook.

Okay, you know what you can do with this is you can

wrap the serrano ham around the fish.

You can sear it. Wow, that's complicated.

Vibrant colors. Yeah,

great grab there. Okay, you don't have to do it.

Just a suggestion. Okay, definitely.

Andi, how are we

doing? I'm just getting these sweet

potatoes chopped up. I'm going to do a sweet

potato puree. Okay. I've got this

chicken breast here that I'm going to saute.

Okay, and get the chicken cooking.

I heard, chef. I heard, chef. Okay, let's

go.

Chef, how are you? Okay. I have a zucchini

here. I have a tilapia and some wasabi peas.

So we're a long way from the Flamin' Hot

Cheetos, right?

Growing up for me,

I'm a pastor's kid, and it was a very

strict household. We couldn't go anywhere,

couldn't do anything, so I needed

something to do with this energy that I have.

Okay, beautiful people, let's go.

I started with content creation

and cooking. Today, Big Mama's

been craving sushi for a while. With content creation,

I feel so free to let go and to be me.

Look at sexy.

My channel is based upon deep fried foods

and cheesy foods. We're here for a good time, baby.

I'm not here to watch blister off.

So

listen, for the tilapia, comfort food,

right? Right? Okay, you love comfort food,

right? So let's treat this like

as a coating for the fish if you want.

Got it. Thanks, chef.

Oh, got a beer

for you, Landon. I'll be damned.

You did get a beer, didn't you?

Stout action.

All right, Tim, where are we going? You're already rolling

out meatballs. We're going meatballs.

What is the rest of the dish? Well,

that's the challenge here. I've got coconut milk,

chili oil. I like this.

If you get the meatballs cooking and then work

on this coconut sauce, right?

Too big, the meatballs. 20 minutes

so the pork doesn't dry out around the outside.

Take a half

a breath. Take your time.

Tim, what are we doing?

You're good? Trying to open my chili oil.

Come on, Tim. I can open that for you.

Okay.

You can't open a jar.

You are

embarrassing yourself on national

television. I got it. I got it.

I'm a

stay-at-home dad. I don't touch the

laundry. My wife does that, but I do the other

stuff. Hey, girls. You hungry?

I'm the one who does all the cooking in the house,

and so a year and a half ago, I started

posting food videos. Today,

we're making my daughter's breakfast. I'm a

big kid at heart. I'm just a goofball.

This started out for fun,

and now it's what I do.

Principal called again, and the PTA

moms are pissed. She said my lunches are

causing a distraction.

I like to embarrass my kids, but my daughters

have no problem critiquing me.

Tony, how do you feel about falafel?

What have I

created? You're not cooking

out of your house, guys. There's no ring lamps

down here. You're laughing at that, Tim.

You know what that's about. Landon, how we

doing? You got some great ingredients here. Mustard

mackerel potatoes. You feel good with

seafood? I don't do much seafood.

You're from California, aren't you, dude? Yeah,

but I eat out. I grew up in

Ohio. We were nowhere near an ocean.

I don't like seafood. I don't make it.

Makes your house stink. I avoid it.

So we're gonna sear these inside

down. Yeah, I like that. This isn't

hangover food, dude. No, it is not. Okay, bro.

Let's go, dude. Let's make it happen.

Listen, how are we making this viral? How are we gonna get

people to stop the scroll?

How are we gonna get people to subscribe, okay?

We're gonna make it do what it do, baby.

Pressure, pressure, pressure, pressure.

Pretty pretty. If you could pick

one social media chef right now, who would it be?

I mean, I definitely have my eye on Andy.

She's fire. I think I saw some stuff

I can work with. Yeah, I would pick

Christian. Look at the way he moves. Yeah, Christian

can cook. It's incredible.

Filipinos not

necessarily are known for being spicy,

but I am. We've come to

what I was born to do, fry some

chicken. I'm a social media chef and

culinary producer for First We Feast.

Christian, it's Sean here.

Your mission is to make the

perfect wing. I make tons

of different recipes and multiple techniques,

but everything has to be spicy.

Spin, spin, toss.

I want your eyes to roll back when you're eating

my food. Just roll back.

Christian, what's up? What's up, what's up?

I'm making a steak. I'm making a fennel

verblanc. Okay, all right, keep going. Go, go, go.

Cook

perfectly.

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

Let's go, Andy. Let's move, let's move.

She better hurry up, Andy, because that

chicken's going to be undercooked. Chef, I'm

having an issue with some beetroot.

What am I doing? Chef Blaze, to the

rescue, please. Just get on the stove

and start reducing it. Maybe let's add a little

bit of sugar to it, a little bit of red wine vinegar,

and you're making this beautiful beet sauce for it.

Okay, Matt, what

are we making here? I've got these beautiful head-on

prawns. Okay. I'm going to fry them.

You're frying them with a little bit of a batter

over here? I am, yes. Okay, let's go. Keep moving, okay?

Keep moving. Ten minutes down, ten to go.

Get off of there.

All right, landing. Just one minute

on the other side, pull it out. Clean your station up.

It's a mess, yeah. The stations are

a disaster. Gordon and I issue would

absolutely lose it. Okay, let's go.

If my room looked like this when I was younger,

I would have gotten my ass beaten.

Six minutes left.

Unbelievable.

Where's the chicken, Andy?

Uh, it's still in the pan.

That's undercooked,

you know that. I'm terrified,

because you can't eat it raw, like any

other meat you can get away

with. Five minutes to bring it together.

You got to take it right to the wire.

I'm nervous about Andy's chicken.

Same. Um...

So stressful.

Four minutes left.

Okay, let's go.

Oh, what am I doing, what am I doing?

Look, Andy's not happy.

I can confirm

the chicken is cooked.

Hopefully it's not overcooked.

Now I know, I'm worried that it's overcooked.

Two minutes left,

so now start plating.

They have to be colorful,

they have to be bright, they have to be viral.

It has to be a dish that's gonna get

you to the top level, okay?

Yes, chef. Everyone likes cheese.

Five,

four, three,

two, one.

Hands up, hands up.

That was something.

Okay.

Woo!

Naisha, Gordon, we raised

levels, and I think we raised the level

of tension up here for sure. They look good.

All right, well, let's get into it.

We have Christian's curried skirt steak

with a gochujang butter sauce.

The enokis and some

spinach. A little banana leaf

for the aesthetic there.

That steak's cooked beautifully.

It is a mouth-in-the-mouth moment.

Just on the optics alone, I'd definitely stop scrolling

and study that dish. Great job.

Thank you.

Okay, next up, we have Mireya's

serrano ham wrapped snapper

with rice and some charred tomatoes.

I don't know if this one is as worthy of the gram,

but sometimes you're just looking at a picture

and you want to dig in and eat it, right?

That's good.

Yeah, the serrano ham is a really great

protection for the fish.

I love the crispy saltiness that serrano ham

gives to the fish. It's exceptional.

Exceptional.

Exceptional. Thank you, Chef Ramsay.

You've just...

You've just made my...

millennium.

Okay, moving on.

This is Tim's

pork meatballs with a coconut curry.

It's a shame because it looks vibrant.

Meatball's a little bit dry.

Any breadcrumbs in there? I did.

So that just gets drier and drier and drier,

so you can't really taste the pork, which is a shame.

Next up we have

Matt's crispy shrimp with curry noodles.

Wow. Is it tall enough

is the question.

It's eye-catching. And again,

you've got to mind yourselves, guys. Not four assistants,

not 18 ring lights. 20 minutes.

It looks beautiful.

Shrimp are cooked beautifully.

Yeah, I mean, the quick note here is

visually it's great. Just remember you're serving

a couple people, right? You don't need to make

a big, big meal all the time.

Okay, so this is Miriam's

wasabi pea-crusted tilapia

with beet sauce. Honestly, it looks like

someone's cut themselves.

The beet sauce is actually really delicious.

Vibrant, earthy. It would pair nicely

with something rich like a venison

or a beef that can stand up to it.

It really overpowers the delicate fish.

The actual crust needs more seasoning.

Okay, next up we have Landon's

seared mackerel with

purple potato salad and a mustard cream sauce.

Mackerel's cooked beautifully.

Skin is nice and crispy.

Cheapest fish on the market, but you've elevated it.

Well done.

Okay, last up, we have Andy's

spiced and seared chicken breast with a sweet potato

puree and a snap pea salad.

Puree, nailed beautifully.

But the chicken

should have gone on earlier.

Chicken needs time to rest.

So when you slice it like this, it's got all these string

effects because it's dry.

Give yourself more time

with a chicken breast like that.

Yeah, what I love about this dish is it's very autumnal.

You have the sweet potato. It's really silky.

The pomegranate overall is tasty.

All right, everyone.

Have a chat with yourselves, and we'll get right back

to you, okay?

Interesting.

I love

the tempura shrimp. My eye went directly

to that plate. Really beautiful.

And the big letdown for me was the tilapia.

This unseasoned crust on top

and then the ground pork. Everything was

so dry. When the meatball's that big

and you fry it, it sucks up all of the

juice. Put it in the sauce.

Shall we? Absolutely.

Now the first

three people that have earned their way to cook

on the top level are

Matt, Landon,

and Mireya.

Head to the elevator. You've earned your

way up. Congratulations.

Holy mackerel, we're still here.

Okay, the next two people

that have earned their spot to cook on the

top level are

Christian,

and

Andy. Head to the elevator with your

colleagues. I can't believe it!

I was doubting myself.

I gotta stop that.

Tim, Miriam,

unfortunately only one of you are gonna

make it to the top level. Yes, chef.

I keep thinking of my family. I keep thinking

of my daughters. I've given up so much

to be here. To get eliminated in

the audition rounds would just be

devastating. The person moving

to the next level is...

The person

moving to the next level is...

Tim.

Awesome. Good job.

Good job.

Miriam, first of all, you had

me at Flaming Hot Cheetos.

Your social media is an absolute joy

to watch, and you've been a joy in person, and we're gonna

keep watching you, okay? Thank you. It has definitely

been an honor to meet all of you. It's been truly

a blessing. This was a very

tough audition. Love you!