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

Woo!

Today is the eight social media stars.

This is just crazy.

Jim, what are we doing?

You are embarrassing yourself on national television.

All of you, congratulations.

We have the five most talented social media chefs

anywhere in America.

Ha ha ha ha!

And tonight...

Let's go!

Go home, chefs.

This is like a crazy pack of animals going after food.

My heart is beating out of my chest.

Cooking is like a dance.

Musica.

Pop, pop.

Talk about a dremel.

So much spice, my head's gonna turn pink any second now.

Time check.

He's not gonna make it.

Last chance to impress.

I wanna make it to the draft.

I wanna be on one of those mentors' teams.

It's about to get real.

Woo!

The elevator doors open, and I'm like,

it can't be that bad.

It's that bad.

It's like my first apartment.

Holy moly.

Is there a grater here?

Yeah, it's somewhere down there.

I mean, probably got some fingernails in it.

Let's go!

What's up, home chefs?

How you feeling?

How did I get here?

Like, me?

I'm just like a little home chef.

I took my dad to Gordon Ramsay's restaurant for Father's Day.

There's eight of you.

Only seven of you are gonna make it up to the next level,

which means one of you,

your audition's gonna start and end in this kitchen.

Don't let it be you.

Yeah.

Yes, chef.

You guys ready for the first challenge?

Yes, ma'am.

We've all been there.

It's dinner time, and all you have is leftovers.

You gotta repurpose it.

All right.

You're gonna have 20 minutes to make a delicious dish

using leftover ingredients

that are gonna come down from that platform.

Okay, guys, hands on the rail, please.

Oh, my goodness.

Let's go!

Platform is on the move.

Grab a protein.

They're all in the top tier.

Here we go.

Our leftovers challenge.

It's gonna be exciting, this one.

I'm super excited.

I think you fail this challenge

if you just reheat the leftovers.

Yeah.

You got this.

Go, go, go, go, go, go!

Let's go!

We have chicken.

Rotisserie chicken.

I want that.

And as I go to grab,

Michael snatches it away from me.

Pork ribs.

No time to think.

Grab the pork ribs.

Oh, crap.

What do I do with pork ribs?

Lasagna.

Canned ham.

Canned ham, instant flavor, instant texture.

This is mine.

Pork ribs.

This is like a crazy pack of animals

going after food.

These are not the most beautiful ingredients, guys.

Oh, I gotta get...

Oh.

I'm grabbing canned salmon.

Any little inkling of hope I had

was like, bye.

This is the worst possible grab

I think I could have gotten.

Is that a rib?

Three, two, one.

Oh, my goodness.

Grab ingredients, grab ingredients.

Don't let it go away.

You got it.

Canned salmon wouldn't have been

my favorite choice either here.

Your time starts right now.

Oh, this stove doesn't work.

Here we go.

Whoo!

Danielle.

Oh, baby.

This is wild.

This is wild.

What do you have?

Okay, I've got canned salmon.

We have pineapple.

We've got the long grain rice.

We're gonna try a sauce with the worcestershire,

so it's gonna be a salmon and chard

pineapple fried rice.

We love it.

Yeah.

Okay, I like this.

I like Danielle.

Yeah.

She's in the zone.

I'm pretty pumped,

but I know I can put that flavor palette together

and show all of the home chefs in America,

look what you can do.

You want to make it onto one of our teams.

I want one of you to want me.

How you doing, Elise?

I grabbed meatloaf and some old mashed potatoes.

Yep.

What are you going to make?

Meatloaf?

Meatballs.

Smart.

And you tasted the meatloaf?

So you can...

I was afraid to taste it.

Yeah, just so you know

where you're going with the seasoning.

Yes, chef.

I hear you.

Come on, Spam.

Boom.

This is some slimy stuff.

Never cooked with canned ham before.

It smells like you can definitely put this

in your bunker for the apocalypse.

How we feeling, Jared?

Oh, we're feeling good right now, chef.

I plan on making canned ham mac and cheese,

a little panko crunch on the top,

keeping it classic with a little ranch powder.

Classic. Classic.

This guy is absolutely ripped.

It's like looking at Clark Kent

when I talk to you, honestly.

Jared Veldheer, Hillsdale College, home chef.

For my career, I was a professional fat guy.

I was an offensive lineman in the NFL.

I played 12 years of professional football.

I played for five teams.

It was an amazing chapter of my life.

I started cooking in college

when I didn't want to eat, like,

the nasty cafeteria food.

After my football career,

I was looking for the next chapter,

and I became the lunch lady at my kid's school.

I had never been in a professional kitchen before.

I had no catering experience.

But I wanted to teach some kids

that stuff that's good for you

can be amazingly delicious.

The 6-8 1⁄2 lunch lady

is about as common as Bigfoot.

You're not gonna see it,

so just the pure novelty of it

was, like, something that was kind of fun the entire time.

The critiques I'd get from a 4-year-old

all the way up to a 13-year-old

definitely has me prepared for any critiques

that Chef Ramsay's gonna throw out.

Kids watching at home,

this is not how you open a can?

Definitely not.

I would suggest, Jared,

just put it in your bicep and just, like...

Yeah, crush it.

Just crush it.

Michael.

Hi.

Hi.

How are you?

What did you grab? Wonderful.

Grabbed the rotisserie chicken.

Awesome.

So I'm gonna do a little chicken-inspired moussaka.

Moussaka.

Okay.

In 20 minutes.

How we feeling?

Dancing?

Putting the good vibes in?

I recognize him.

He's a dancer.

That's the guy from the viral football video.

So there's a viral video

that went around a couple years ago

of the dancing blue-shirt guy,

where I was disguised as a security guard

at the University of Tennessee.

At the time, I thought nobody would see it.

Holy moly, it went viral.

It's global,

and it was an absolute life-changing moment.

So day by day, I'm a choreographer

for local high school musical theater departments,

and on the side of that, I'm just a home cook.

Cooking has been, for, like, the past 20 years,

a good stress relief.

It's just like a routine.

You need some jazz.

You need some tap.

You need some ballet.

You can't just have step touch for the rest of your life.

Ha-ha-ha.

Let's get twerking on that.

Ten minutes left, guys.

Oh, my gosh.

Check out this pan.

That thing is all wobbly and stuff.

It's not easy for a home chef.

Oh, my Lord, that is brutal.

They're not professionals.

They're just making dinner,

but it's all about intuitive cooking,

and I think that's what these home chefs bring.

I have one question for you all.

Yes, chef.

Who wants to make it to the middle level?

Got it.

Right here.

I said it first.

Right here.

Diana, canned beef.

I'm doing a stir-fry with some veggies that I've got here.

Awesome.

And I'm also going to spice it up all over the place.

All over the place?

All over the place.

I am a spice queen.

When I'm cooking at home, I'm, like, all about the spice.

I think it's okay.

I wish I had other ingredients to put in it.

This is your shot to make it onto one of our teams.

Yeah.

So make it great.

Red peppers.

Earl, what are you going to make?

So I think I might make kind of a spring roll.

A spring roll?

I'm going to make a lasagna spring roll,

which has never been said by any human being ever on the planet.

But I'm going with it.

I know you're all about cooking for the kids, right?

Yeah, absolutely.

I'm a police officer, and I work security in the school system.

I have a saying that I say all the time.

I'm a father of one, and I'm a stepfather to about 1,400 kids.

I went through a divorce, and when I had my son,

I thought, what am I going to feed him?

Because my ex-wife did all the cooking.

So when I learned to cook, it came out a true necessity.

Now, my best conversations with my son

have been over a meal that we have cooked,

and now we're enjoying together as a father and son.

It's just magic.

I love it.

You can't beat that.

And get those rice sheets in.

They need to rehydrate.

OK.

All right, Amber, what did you grab, chef?

So I got some pork ribs.

I'm going to go ahead and go with a curry and make a flatbread.

Wow, that's an automatic flex.

Amazing.

Sounds delicious.

Thank you.

I didn't grab a starch on there,

but I had my break-in-case-of-emergency

flatbread recipe.

Breaking that glass on my first cook.

If you can just open up the fridge,

grab some flour, eggs, some water,

whatever it is, and make some dough or pasta,

that's a big asset to a team.

A little more heat.

Let's go.

Emerson.

I am making a pork fried rice.

Pork fried rice, smart.

Pork fried rice.

Got the leftover pork.

Awesome.

Some ginger for that Asian flair.

I tasted it.

It is perfect, chef.

Really delicious.

Adding the fresh herbs at the end, right?

Will do.

Will do, chef.

Thank you.

Oh, what's our time?

Five minutes left, guys.

Five minutes left.

So I'm super satisfied with my flavors.

There's something kind of stewy and warm with the moussaka.

Let's get her out of there.

Thank you for coming to my party.

Cooking is like a dance.

This one felt like moussaka.

Pa-pa.

Moussaka.

Wa-wa.

Ay.

Moussaka.

Na-na-na.

Razzle-dazzle them.

Michael, how you feeling?

Like, I feel satisfied and ready.

I'm worried because I'm not worried.

You should be worried, bro.

So this is about the time where you're supposed to start

cracking open a wine bottle.

Wow, he's a little bit too cool for school, this one.

Let's go, Earl.

Yes, I'm going.

I don't like the way that came out.

It's splitting.

They're not soaked long enough.

How are we feeling?

Yeah, I'm trying to hydrate this one.

It's become a mess.

Do you have another one working?

Three minutes left, guys.

Three minutes.

You got to do it, bud.

You got to do it.

The rice paper sheets, I don't like you anymore.

I mean, he's not going to make it, Gordon.

I'm running out of time.

It's going to be a bloody mess.

Guys, two minutes.

Start plating.

Let's go, Earl.

Yes, I'm going.

I'm not feeling great right now.

I like my plates to look pretty.

What the hell is this mess?

Come on, Earl.

20 seconds.

Guys, push to the end.

Spice it up.

5, 4, 3, 2, 1.

Hands up.

Hands up.

Woo!

Good job.

Richard, Gordon.

Well done.

Love the energy, by the way.

We were studying everything you were doing

and watching the way that you were

manipulating those ingredients.

Yeah.

I mean, listen, we've all had to open the fridge

and make something out of nothing.

And very, very impressive.

But most importantly, very creative.

Well done.

Absolutely.

Shall we taste?

I'm going to start with Amber's pork rib curry.

Amber made her own flatbread.

Delicious.

I mean, in 20 minutes, incredible.

The fact that you're making bread as well.

It's a really good dish.

This is definitely repurposed and feels

like it came from home.

Thank you.

Next up, Diana.

We have canned beef stir fry finished

with a potato chip crumble.

It tastes like an authentic stir fry.

But like, there's so much chili on top of this dish.

So much spice.

My head's going to turn pink any second now.

I think Chef Ramsay would look amazing

with a streak of pink.

We could be twinsies.

Next up, Danielle's canned salmon fried rice.

Maybe a little bit more soy and ginger and garlic.

Oh, yeah.

That would've been great.

That's true, right?

But I love the concept.

This is a showcasing of how to look in the fridge

and transform ingredients.

Thank you.

Next up, Jared's dish.

Canned ham mac and cheese.

I mean, I've never seen boxed mac and cheese look like this.

It looks like you could serve it in a restaurant.

Great job transforming this.

Thanks, Chef.

Don't eat too much of it.

Oof.

Like, weight off the shoulders.

Next up, we have Elise's meatloaf meatballs

over mash with roasted corn.

It's a tough one because you've got

very few places to go on this.

I actually quite like the caramelization

on the outside of the meatball.

They're actually tasty.

I think it's the hardest grab, if I'm honest.

Thank you, Chef.

Next up, Emerson's pork fried rice

finished with a fried egg.

The pork caramelized, seasoned, yeah, beautifully.

Really good job.

Thank you.

Next up, we have Earl's lasagna beef spring roll.

That is a tough grab, my man.

It was a tough grab.

I've never seen one of those in a roll like that.

Did you use the leftover lasagna?

The actual noodles?

Yes, there's some in there.

Yeah, tough grab, my man.

I think the nerves kind of got a hold of you a bit.

He is not nervous as a peace officer.

Really?

Yeah.

Were you not nervous in your first cook?

Never, gal, never.

Never.

Lastly, we have Michael's chicken moussaka,

stewie couscous, and a yogurt sauce.

I'm just awaiting that first bite,

and I know they're going to shimmy shake.

Listen, the flavor's a little bit all over the place.

It's like a sort of sloppy chicken stew.

They didn't shimmy shake.

Texturally, this dish is just really, really soft.

Please take a moment, talk amongst yourselves,

and we're going to converse.

Thank you.

Well done.

Thank you, Chef.

Wow.

Can we talk about the Filipino stir fry?

Yeah, Emerson was definitely cooking in his real house.

Really good.

Absolutely.

That dish did not taste like it was from the basement.

Mac and cheese, can we just talk about how elevated that was?

The lone away would eat the whole bowl.

I hear mac and cheese like busting.

The curry with the naan bread, the little...

The naan bread.

Okay, it's one thing to make bread.

It's the other thing to make really good bread.

Delicious.

Worst two dishes.

The chicken moussaka, it was just a big plate of mush.

The dish needed texture.

Exactly.

And the other one was that spring roll lasagna.

The spring roll lasagna.

Tough, really tough.

I'm looking back.

I'm literally looking back at this.

Shall we?

Yes.

Uh-oh.

Our parents are back.

All right, guys.

The first three chefs that have earned their way to the middle level,

Jared, Emerson, and Amber.

Good job, guys.

Head to the elevator.

Man, but talk about adrenaline.

I feel like I could run through a brick wall.

The next three chefs that have cooked their way out of the basement are

Danielle, Diana, and Elise.

Great job.

Earl, here you go.

That leaves Earl and Michael.

The final chef that is moving to the next level is...

The stakes couldn't be higher.

There's got to be some miracle that could save me at this point.

It's daunting.

I want to get drafted on one of their teams so bad.

I mean, that's why we're here, right?

The final chef that is moving to the next level is...

Earl.

Congratulations.

Please head to the elevator.

Thank you.

Michael, don't let this define you.

Never.

Or your dance moves.

Nope.

I appreciate you all.

Thank you so much for being here.

Thank you.

Thank you.

Wow.

I got to show people that I'm a little bit more than just the dancing blue shirt guy.

I've got to wear this for a short time, but it was some time.

But I'm proud.

When in doubt, dance it out.

At next level, chef.

Bye.

You ready?

Yeah.

Welcome to the middle kitchen, guys.

Welcome, welcome, welcome.

It is built for catering, okay?

Not for single dishes, so be smart.

Arsenal of pots and pans down there.

Okay.

In this kitchen, everything is huge.

Huge is great if you're serving 100.

We're making a tiny portion, so that is tough.

Think about a dish you're going to cook for your loved ones.

Make it special.

Say celebration, birthday dish, anniversary.

Just give love into that dish.

Excellent.

Right, guys, line up.

Here we go.

The home cooks, that's where it's at, right?

20 minutes, that platform is starting to move.

Grab Smiley, right?

Let's go, guys.

Go, go, go, go.

He does not have to move.

The wingspan on Jerry.

What?

Jerry, his arms are just the longest things ever.

Skirt steak there.

I'm grabbing the skirt steak because my wife loves it.

This is in the wheelhouse.

I can do this.

Lamb chops, fresh clams.

Oh, man, sausage.

Sorry, dude.

Good, well done.

I see chicken, yes.

And then I see some rice.

And now I can grab some herbs.

I can make my mother's mole fojo, lazy mole.

10 seconds, guys.

Beautiful carrots.

Snow peas as well, yes?

Ground turkey.

Three seconds, guys.

Let's go.

That's a great wrap, by the way.

Well done.

Let's go.

Good.

Everyone got a protein, yes?

Yes.

Focus on that protein.

Get the protein underway early.

A dish for loved ones, OK?

Your 20 minutes start now.

Let's go, guys.

Yes.

Let's go.

Let's go, let's go.

This is a dish you would make for someone you love.

This is the type of dish I would make for Gordon and Nyesha.

Aw, ditto.

Whisk, whisk, whisk.

Big old giant.

All right.

Jared, that whisk looks normal in your hand.

What did you grab, Elise?

I grabbed sausage.

I'm going to break it up and start

cooking it with some aromatics.

She has a journalism background.

Right.

You know, she's not really used to these professional kitchens.

I'm your host, Elise Jessie, coming

to you from Paycourt Stadium.

I am a sports journalist, and I cover the NFL.

And this is my 13th season.

She's got recipes.

I do have recipes.

I love cooking, and I always have.

But the number one insult to a female broadcaster

is get in the kitchen and make a sandwich.

And so I never let people know what my passion was.

Now it is time for me to step into my chef era.

I'm a home chef, but I am the executive chef in my home,

and I have the cutest little sous chefs at my side.

I might be slightly biased.

You're missing a starch, right?

Correct, so I could make a naan.

So, yeah.

You could make a naan.

You've got time.

Yes.

I have never made a naan from scratch before in my life.

Let's see.

But I'm very impressed with Amber.

She made bread from scratch.

To get on one of the mentors' teams,

I need to show them that I am strong.

There we go.

Come on, girl.

Come on.

You got this.

You know what you're doing.

Guys, five minutes gone.

Oh, my goodness.

Just over 15 minutes to go.

Amber, tell me about the dish.

What are you going to do?

So I'm going to do a nice clam sausage

and a nice herby broth.

The kind of dish you'd cook for your dad, Amber?

Oh, yeah.

We love seafood boils out in the backyard,

so this will be a nice elevated version.

Good.

Get those clams steaming open.

And don't forget, the money's in that juice as well, right?

You got it.

Diana, the queen of spice.

Drumsticks.

I'm making chicken mole.

Mole.

In 20 minutes.

Mole mama.

There could be, in a good mole, 25 ingredients.

Minimum.

Holy mole.

Get that mole on quickly, yes?

Yes, I got it.

I know I'm not going to have enough time

to probably make great mole, but that's

my heritage, my culture.

I have to do it.

My mom was an amazing Mexican home cook.

Her mole is the best ever.

She was one of those home cooks that

did a little bit of this, a little bit of that,

and nothing was ever written down.

So when she was sick, I was writing

every single recipe down because I

wanted to make sure that I pass that on to my children.

When she died and I started sharing that story

with friends, they were like, this is a book.

I was like, you know, it is.

It's so lovely that she is living on with me.

Through every recipe that I make, I know she's here.

Tell me about the dish.

What are you thinking?

I got some green beans.

I got some ground turkey.

Maybe get a little ginger in there.

But what's the dish?

What are you thinking of?

It's going to develop.

I don't like that right off the bat.

Could I elevate that as well, yes?

I'm going to add a little heat to it.

I was hoping for some big, magical moment where I say,

hey, Gordon, I'm going to make this.

And he goes, wow, that sounds like a great idea.

OK, we've got to turn it into a complete cohesive dish, yeah?

Right, of course.

That moment didn't happen.

Guys, we are halfway, yes?

10 minutes gone, yes?

Yes, sir.

Danielle, how are you doing?

You know what?

I'm doing really well.

I'm going to make lamb chops, cauliflower mash,

and then we're going to make a salad.

I've got a tiny bit of mint, but I've got apple.

So I'll do a nice little thin salad.

I can't keep it a secret.

I'm looking at Danielle.

We love Danielle.

I'm thinking Danielle should be on Team Blaze.

Rare, we don't want rare.

When I was pregnant with my son, Noah, we were super broke.

And we were on a little government program

where you got coupons, and you could

go get these little baby food pouches,

but he wouldn't eat them.

And I remember splurging.

It was like $2 on roasted plums and zucchini.

And then I started thinking, I'm like, oh, I can do that.

I can roast up plums and zucchini,

and Noah couldn't get enough.

And that's what really gave birth to the cookbooks.

That one book, I self-published it.

And from there, I started randomly

working on television, and that changed my life.

I was on the Rachel Ray Show, and she said,

I love this woman because she knows

what it's like to choose between potatoes and toilet paper.

I've never gone to culinary school.

So as a chef and as a cook, I'm a little bit messy,

a little disorganized.

But the beauty that comes from the chaos

is absolutely worth it.

This guy is ready.

Right, shrimp.

Emerson, what's in here?

This is going to be for the pasta.

It's going to be a lemon caper sauce.

One of the first dishes that caught my wife's heart.

Love that.

Let's see it on the plate.

Look at Emerson, lined up.

The mustache is still at full mass.

Get the capers in there as quick as you can.

OK.

It does need some acid in there, right?

Yes, chef.

The first thing I look for in a home cook is flavor.

I know they're not going to have the most artistic plates.

But what they can do is make something

unique out of something very basic.

And it's all about the flavor.

What's the time?

Five minutes to go.

Oh, my goodness gracious.

OK.

Why does this not want to play nice bread?

I'm making a naan for the very first time in my life.

I realize that this bread is way too wet.

Water in there or egg white?

Greek yogurt and olive oil.

Come on, Elise.

Pull it together.

This is power.

You want that nice and flat, right?

Oh, my goodness.

If I can't get this naan to work,

I'm going to serve the judges, what, sausage on a plate?

Oh, my.

No, no.

No, no.

Guys, we're down to the last two minutes, OK?

Oh, my.

Oh, my.

No, no.

No, no.

What are we doing?

OK.

You know what?

You're not playing.

Come on.

You got this.

You know what you're doing.

I've never made a naan before.

But I make everything from scratch for my family,

including our sandwich bread.

We've got to cook more.

How's that bread looking?

I think it's good.

Yeah?

I had no idea if that was going to be good or not.

Start plating, guys.

Start plating.

We're looking for amazing home chefs, yes?

Yes.

60 seconds to go.

Let's go.

Last minute.

Let's go.

5, 4, 3, 2, 1.

And stop, guys.

Hands in the air.

Oh, my goodness.

Well done.

How good was that?

That was awesome.

Welcome back, Naisha.

Thank you, chef.

And Richard.

That was a lot of love, let me tell you.

Visually, what did you think?

Visually, definitely leveled up.

Let's start with Elise.

Caramelized sausage over a handmade naan.

If you're making bread in 20 minutes,

you're doing something right.

But it's easy to make bad bread.

This is not bad bread.

I love the yogurt in it.

It gives it a nice texture.

And this is soul food for me.

I know at the beginning, you were sort of, what am I doing?

And then it just evolves.

Really good job.

Thank you, chef.

I made a naan for the first time ever,

and the judges like it.

That is mind-blowing to me, OK?

Because I get ripped to shreds by my kids.

Next, Diana's chicken drumstick 20-minute mole with rice.

I would have loved more of that mole sauce

to really experience it.

It's very heavy on the cloves, right?

So it's a little bit one-note.

OK.

Next up, Emerson's shrimp and lemon spaghetti

with fresh capers in there.

It's a classic for a reason.

And it's the type of dish that I would love to order again.

Great job.

Thank you, chef.

Next up, this is a clam and white wine andouille

broth from Amber.

Delicious.

Really good.

And for me, that's restaurant quality now.

It's a $30 entree.

Really good job.

Thank you, chef.

Next up, from Danielle, paprika-marinated lamb chops

with mashed cauliflower and an apple slaw.

It has this rich, bold paprika flavor

that's, like, smoky and sweet at the same time, but not burnt.

Yeah.

Yeah.

Next up, Earl's caramelized ground turkey

with green beans and a sort of tomato and cucumber salad.

The dish doesn't really read at all like it's a complete dish.

It reads like a couple of different components.

It's just not a cohesive dish.

That's the issue.

And I was hoping for a little bit more

sort of magic with that turkey.

Right.

Thank you.

Last up is Jared's marinated seared skirt steak

with a cheesy spaghetti underneath.

You don't see too many steak and pasta dishes.

What you do when you're at home and you just want to make

something really, really tasty, the steak is cooked perfectly.

I would have loved you to cook the sauce a little more

with the noodles so you get a little more flavor there.

Steak's nailed.

Seared it like a pro.

I love the pickle at the end as well.

Thanks, chef.

To hear Gordon Ramsay say that I seared it like a pro

was awesome.

That filled me up right here.

Like, that was amazing.

Wow.

We've got some decisions to make.

Please give us a moment.

Wow.

Great dishes.

Even like that open naan with the caramelized sausage.

I mean, beautifully done.

Yeah, really nice execution.

You'll be fine.

Positive vibes.

Positive vibes.

Yeah.

The clams with the andouille sausage.

Love it.

Lamb as well.

Very good.

And the lamb was rosy all the way through, really.

Danielle can really throw down, though.

I feel like she brings a lot of joy to her food.

At least I know now that you're looking

down there for your team.

So I know who to steal now.

How do you know I'm not just setting you guys up?

No.

You have your eye on Daniel.

How raw was that mole?

Oh, my lord.

Yeah.

I want to kind of taste the 20 ingredients that go into it.

I don't want just red water that tastes like cloves.

I mean, if you say mole, like, give me mole.

I agree.

Lots of sauce.

The turkey.

I feel like he grabbed a little bit of this,

a little bit of this, a little bit of this.

But it's not cohesive.

No.

Are we in agreement?

Absolutely.

Yeah?

I think so, yeah.

Yeah.

Let's cut straight to the chase, shall we?

There were two outstanding dishes

that did literally stand out for all the right reasons.

The first two home chefs moving to the top level,

congratulations goes to Amber and Elise.

Well done.

Thank you.

Really well done.

Thank you, chef.

Head to the elevator.

Great job, both of you.

This is, like, one of the happiest moments of my life.

I'm going to cry.

The next three dishes, congratulations

goes to Danielle, Emerson, and Jared.

Well done.

Really well done.

Thank you.

Good job.

Nice job, guys.

Thank you, chef.

Earl and Diana.

The final person joining the rest in the top kitchen

goes to the final person joining the rest in the top kitchen

goes to Diana.

Say goodbye to Earl and head upstairs.

Thank you.

I'm still here.

I can't believe it.

This is the last opportunity I have to show

why they want me on their team, so I have to bring it up.

Earl, I know those kids back in Connecticut.

They're going to be proud of you.

Thank you.

Thank you.

Cooking here at Next Level Chef was a different beast,

but I did something pretty cool.

Thank you, sir.

Pleasure.

I really appreciate it.

Thank you.

Chef Earl, over and out.

All right, everyone.

Welcome to the top level.

Let's go.

Everything that you wanted.

This is a top-of-the-line kitchen.

Hell, yeah.

Oh, my God.

It's so polished and shiny and pretty.

I'm a top-level girl, so I'm going to be very comfortable

in the top-level kitchen, of course.

There's six of you here.