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Previously
on Next Level Chef...
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00:00:03,040 --> 00:00:04,240
I'm putting
together a team
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00:00:04,241 --> 00:00:06,078
that Is gonna
absolutely dominate.
4
00:00:06,079 --> 00:00:07,816
Nyesha's comin' out fighting!
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00:00:07,916 --> 00:00:09,384
This is the first cook
in Team Arrington
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00:00:09,385 --> 00:00:11,222
- and I just want to impress her.
- Now, now, now!
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00:00:11,223 --> 00:00:13,628
Agh!
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00:00:13,728 --> 00:00:16,264
The winning dish
is... Christian.
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00:00:16,265 --> 00:00:18,136
Top dish, first round?!
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00:00:18,236 --> 00:00:20,273
You have one last chance
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00:00:20,274 --> 00:00:22,979
to save yourselves
in this competition.
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00:00:23,080 --> 00:00:24,849
- I can't look right now.
- I'm still here.
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00:00:24,983 --> 00:00:26,453
WOO!
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00:00:26,554 --> 00:00:28,524
And tonight...
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There are monsters
on this platform.
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- Oh, my God.
- I have trouble with proteins
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00:00:33,635 --> 00:00:35,370
that still have
their heads on them.
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00:00:37,375 --> 00:00:39,011
He was moving
like a samurai in there.
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00:00:40,247 --> 00:00:42,853
It's squishy, slimy... ew!
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Ouch! Holy !
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- Medic!
- Medic!
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- Oh, my. Here we go.
- Let's go!
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00:01:05,297 --> 00:01:07,836
Back at it again, baby.
Let's go.
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00:01:07,936 --> 00:01:10,407
- Right, how's everybody feeling?
- Great! Excellent!
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00:01:10,541 --> 00:01:12,477
- Ready to go again?
- Yes, chef!
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00:01:12,579 --> 00:01:13,480
Love it.
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00:01:13,581 --> 00:01:14,749
Okay, trailblazers!
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00:01:14,883 --> 00:01:17,555
Chef!
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00:01:17,556 --> 00:01:19,292
I mean, let's be honest.
last time we showed the other
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teams exactly how it's done.
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00:01:21,128 --> 00:01:22,766
- You set the tone.
- Yeah.
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Christian put us on top,
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00:01:24,569 --> 00:01:26,306
so now it's your job
to keep us up there.
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00:01:26,406 --> 00:01:28,475
Let's maintain that advantage.
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00:01:28,476 --> 00:01:30,080
- Can we do it?
- Yes, chef! We do!
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00:01:30,180 --> 00:01:31,448
Team Arrington,
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00:01:31,449 --> 00:01:34,188
thanks to Emerson's performance
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00:01:34,288 --> 00:01:36,224
in the elimination cook-off,
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00:01:36,225 --> 00:01:38,330
we are heading
to the middle level.
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00:01:38,463 --> 00:01:41,503
Team Ramsay,
we are down one. Right?
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00:01:41,603 --> 00:01:43,775
The only way is up
from now on in, okay?
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00:01:43,908 --> 00:01:45,343
Yes, chef.
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00:01:45,444 --> 00:01:47,480
You guys ready
for your next challenge?
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00:01:47,481 --> 00:01:50,220
- Yes, chef!
- Good. Because it is a big one.
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00:01:50,320 --> 00:01:52,725
Let's go.
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00:01:52,859 --> 00:01:57,200
This one will test even
the most experienced of chefs.
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00:01:57,201 --> 00:01:58,938
Because today
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00:01:59,038 --> 00:02:00,942
when that platform comes down,
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00:02:01,042 --> 00:02:03,647
it will only have three...
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00:02:05,217 --> 00:02:07,822
...huge... items on it.
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00:02:07,922 --> 00:02:09,960
Okay, okay.
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00:02:10,093 --> 00:02:12,230
Only one giant protein...
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00:02:12,231 --> 00:02:14,367
for each level.
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00:02:14,368 --> 00:02:16,105
Everyone terrified?
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00:02:16,106 --> 00:02:18,210
No, chef.
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00:02:18,310 --> 00:02:21,750
You should be.
When the platform comes down
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there's going to be
three large whole fish...
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00:02:24,723 --> 00:02:27,226
...straight off the boat
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00:02:27,227 --> 00:02:29,632
and your team has to grab
one whole fish
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00:02:29,732 --> 00:02:32,137
and work together to break it
down and portion it out
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00:02:32,138 --> 00:02:33,740
before you even start cooking.
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00:02:33,741 --> 00:02:35,410
Yes, chef.
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00:02:35,511 --> 00:02:37,280
I have trouble with proteins
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00:02:37,281 --> 00:02:38,916
that still have
their heads on them.
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00:02:38,917 --> 00:02:42,424
I am
not a fan of looking at the face
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00:02:42,526 --> 00:02:44,696
of the protein
that I am about to cook.
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00:02:44,797 --> 00:02:46,164
Guys, understand.
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00:02:46,165 --> 00:02:48,270
Cooking fish is no joke.
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00:02:48,370 --> 00:02:50,373
It requires a lot of finesse.
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00:02:50,374 --> 00:02:53,981
And trust me, the line
between perfectly cooked
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00:02:54,114 --> 00:02:57,253
and overdone is razor thin.
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00:02:57,254 --> 00:02:59,693
- Got it?
- Yes, chef.
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00:02:59,793 --> 00:03:02,732
But there's also one more thing
on the line today.
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00:03:02,733 --> 00:03:04,802
Of course.
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00:03:04,803 --> 00:03:06,673
Besides just winning
the challenge for your team,
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00:03:06,774 --> 00:03:09,110
the best dish of the day
will also win...
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00:03:12,685 --> 00:03:17,662
- Yes. Whoa, whoa, whoa.
- I want that.
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00:03:17,762 --> 00:03:20,935
...the incredible
Next Level Immunity Pin.
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00:03:21,068 --> 00:03:23,240
That immunity pin on your apron
is your safety net.
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00:03:23,340 --> 00:03:25,376
If you ever find yourself
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00:03:25,377 --> 00:03:27,414
in an elimination cook-off,
you can play it
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00:03:27,515 --> 00:03:28,517
and your mentor
will have to choose
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00:03:28,617 --> 00:03:30,019
someone else from your team
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00:03:30,020 --> 00:03:31,255
to take your place.
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00:03:31,355 --> 00:03:33,159
But listen up.
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00:03:33,259 --> 00:03:34,395
This season,
for the first time ever,
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00:03:34,530 --> 00:03:37,401
we are only giving out one pin.
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00:03:37,535 --> 00:03:38,770
That's right.
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00:03:38,771 --> 00:03:40,807
It's that elusive.
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00:03:40,808 --> 00:03:44,314
Only one of you here today
can earn this pin.
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00:03:44,414 --> 00:03:47,020
Make sure it's you.
Understood?
92
00:03:47,021 --> 00:03:49,291
Yes, chef.
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00:03:49,292 --> 00:03:52,698
Only one Immunity Pin?
Only ONE?!
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00:03:52,699 --> 00:03:56,540
It would just be like a little
flexi-flex to have on my apron.
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00:03:56,640 --> 00:03:58,711
It would be a nice little
security net, you know,
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00:03:58,811 --> 00:04:00,714
- 'cause anything can happen.
- Alright Team Blais,
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00:04:00,715 --> 00:04:02,418
we're headed
to the top level kitchen.
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00:04:02,519 --> 00:04:03,887
Let's go.
Time to huddle up.
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00:04:07,662 --> 00:04:08,663
Oh!
100
00:04:08,664 --> 00:04:10,568
Holy fish.
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00:04:10,668 --> 00:04:12,572
Hey!
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00:04:12,672 --> 00:04:14,340
- Let's go, baby.
- Alright.
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00:04:14,341 --> 00:04:15,779
I'm gonna grab this one
this time.
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00:04:15,879 --> 00:04:17,949
Oh, my God.
105
00:04:18,049 --> 00:04:19,586
Oh, my God,
you're gonna carve it?
106
00:04:19,719 --> 00:04:21,222
Social media chefs
don't typically
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00:04:21,322 --> 00:04:23,594
break down the whole fish.
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00:04:23,695 --> 00:04:25,329
Luckily I've had experience
with that so, I'm so excited.
109
00:04:25,330 --> 00:04:26,499
Focus. I want that pin.
110
00:04:26,600 --> 00:04:28,703
I want that win,
I want that pin.
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00:04:28,704 --> 00:04:30,440
As soon as that fish lands
on the cutting board
112
00:04:30,441 --> 00:04:31,943
I feel like muscle memory's
gonna kick in.
113
00:04:34,616 --> 00:04:36,586
- Let's go, guys.
- Alright.
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00:04:36,720 --> 00:04:39,592
♪ They don't know what's about
to go down ♪
115
00:04:39,726 --> 00:04:41,462
We have three options.
I'm like,
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00:04:41,563 --> 00:04:43,600
"Yo, this fish has
to be frickin' huge."
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00:04:43,734 --> 00:04:45,604
Hopefully a shark,
that'd be kinda dope
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00:04:45,605 --> 00:04:47,642
if we get a big-ass great white
or somethin' in there.
119
00:04:47,742 --> 00:04:49,745
How are we feeling
about cutting fish? Who's on?
120
00:04:49,746 --> 00:04:51,481
I've got a bunch of 'em, man.
121
00:04:51,482 --> 00:04:52,952
Ooh, I like
a confident man!
122
00:04:55,490 --> 00:04:57,862
Let's get out!
123
00:04:57,962 --> 00:04:59,631
Yeah, straight to the top.
124
00:04:59,632 --> 00:05:02,471
Alright, we got this!
125
00:05:02,572 --> 00:05:05,510
I'm just really excited
to be on a powerful team
126
00:05:05,511 --> 00:05:07,481
of, like, boss-ass bitches.
127
00:05:07,616 --> 00:05:10,019
Start getting organized, y'all.
128
00:05:10,020 --> 00:05:12,257
Literally, Gordon's Girls.
Okay, trademark that.
129
00:05:12,258 --> 00:05:13,493
Check this out.
130
00:05:15,230 --> 00:05:16,634
Oh ! Oh!
131
00:05:16,767 --> 00:05:18,368
- Oh, my God.
- It's like Halloween.
132
00:05:20,508 --> 00:05:21,809
Let's go, ladies!
133
00:05:21,810 --> 00:05:23,514
- Let's GO!
- Right. Ready to go?
134
00:05:23,648 --> 00:05:25,951
- Yes, let's do it.
- Who is familiar
135
00:05:25,952 --> 00:05:27,956
with butchering,
breaking down fish?
136
00:05:28,056 --> 00:05:29,792
I'm not professional
but I've done it a few times.
137
00:05:29,793 --> 00:05:31,261
- I have a couple of times--
- Gotcha.
138
00:05:31,362 --> 00:05:32,898
Show me the size
of the fish you've done.
139
00:05:32,899 --> 00:05:34,936
This, yeah.
140
00:05:34,937 --> 00:05:37,141
Okay, so that's not even
the size of the fin.
141
00:05:40,648 --> 00:05:42,852
Whose house?!
Whose house?!
142
00:05:42,952 --> 00:05:44,656
We're not gonna fail, yes!
143
00:05:44,790 --> 00:05:47,662
Christian!
How're we feeling as a team?
144
00:05:47,796 --> 00:05:49,666
- Great. Locked in, yeah.
- Strong. Solid. I love that.
145
00:05:49,767 --> 00:05:51,570
If you can handle the heat,
I got you.
146
00:05:51,670 --> 00:05:54,576
- Yes, we love this!
- Okay.
147
00:05:54,676 --> 00:05:56,412
Alright everyone,
how's it going? We doing good?
148
00:05:56,513 --> 00:05:57,949
- All good, chef!
- Going down the line here.
149
00:05:58,049 --> 00:05:59,586
- We're good, baby.
- Let's go, let's go, let's go.
150
00:05:59,686 --> 00:06:01,155
Okay, you're
about to see some things
151
00:06:01,289 --> 00:06:02,591
I've never seen in my career.
152
00:06:02,692 --> 00:06:05,698
- Oh, my God. Okay! Let's do it!
- Woo!
153
00:06:05,799 --> 00:06:07,434
This is bucket list stuff.
Embrace it.
154
00:06:07,435 --> 00:06:09,004
Let's line 'em up.
155
00:06:14,281 --> 00:06:15,450
What?!
156
00:06:15,451 --> 00:06:16,753
There are monsters
157
00:06:16,854 --> 00:06:18,288
on this platform.
158
00:06:18,289 --> 00:06:20,561
What the ?
159
00:06:20,694 --> 00:06:22,463
What was that? This is
why I don't swim in the ocean.
160
00:06:22,464 --> 00:06:24,702
Let's go! Go!
161
00:06:24,703 --> 00:06:27,709
It's freakin' Codzilla!
162
00:06:27,809 --> 00:06:30,881
I have never seen a fish
this big.
163
00:06:30,882 --> 00:06:32,618
You have a halibut
with the two eyes
164
00:06:32,718 --> 00:06:34,489
just kinda looking
at you goofy up there
165
00:06:34,590 --> 00:06:36,023
Then you have the world's
ugliest monkfish
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00:06:36,024 --> 00:06:38,330
that you can't look at too long
or you turn to stone.
167
00:06:38,430 --> 00:06:39,899
- What's this?
- Swordfish.
168
00:06:39,900 --> 00:06:41,502
Swordfish.
Grab it, grab it, grab it!
169
00:06:41,503 --> 00:06:43,574
Okay, one swordfish.
Alright.
170
00:06:43,707 --> 00:06:46,980
That thing look like Pinocchio.
That thing looks ug-ly.
171
00:06:47,114 --> 00:06:50,888
But no, we make it look pretty
just like me, know what I mean?
172
00:06:50,988 --> 00:06:53,326
That's what you want?
Yeah? Are you sure?
173
00:06:53,459 --> 00:06:54,762
Over the halibut? Alright!
174
00:06:54,763 --> 00:06:56,498
Swordfish.
Why?
175
00:06:56,499 --> 00:06:57,635
- Are you sure?
- Yeah.
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00:06:57,735 --> 00:06:59,338
We're committed,
we're committed.
177
00:06:59,438 --> 00:07:01,876
It's basically
a five-foot sword!
178
00:07:01,977 --> 00:07:03,479
Be very careful.
This is dangerous, yeah?
179
00:07:03,480 --> 00:07:04,482
- Ooh!
- Woo!
180
00:07:06,753 --> 00:07:08,624
Go! Go! Go!
181
00:07:08,724 --> 00:07:10,092
- What is that over there?
- Monkfish, halibut.
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00:07:10,093 --> 00:07:11,797
Oh, monkfish. Oh, my gosh.
183
00:07:11,897 --> 00:07:14,502
This monkfish
kinda looks like me!
184
00:07:14,602 --> 00:07:15,771
I ain't messing with you,
go back to Gordon's team.
185
00:07:15,772 --> 00:07:17,641
Send it down to the basement.
186
00:07:17,642 --> 00:07:18,877
- Halibut, halibut, halibut!
- You got it.
187
00:07:19,011 --> 00:07:20,914
- It's gorgeous.
- Good team decision.
188
00:07:20,915 --> 00:07:22,518
I'm like,
"Okay, we're doing the halibut."
189
00:07:22,519 --> 00:07:23,485
Great work.
190
00:07:23,486 --> 00:07:25,524
Let's GO!
191
00:07:25,624 --> 00:07:27,927
Oh, my goodness me.
192
00:07:27,928 --> 00:07:29,498
They're hanging off
the side of the platform.
193
00:07:29,599 --> 00:07:30,835
- Oh .
- Bloody hell.
194
00:07:30,935 --> 00:07:32,639
Oh, my God.
195
00:07:32,772 --> 00:07:34,375
Right ladies,
let's go, let's go!
196
00:07:34,509 --> 00:07:36,546
- What is it?
- Jeez, a monkfish!
197
00:07:36,646 --> 00:07:38,783
Alright, let's go.
198
00:07:38,784 --> 00:07:41,556
I swear it's still alive.
199
00:07:41,656 --> 00:07:43,527
Watch the front,
it's very sharp.
200
00:07:43,627 --> 00:07:46,198
It is gigantic!
It's got teeth out.
201
00:07:46,332 --> 00:07:48,403
It is just like, "Oh my God,
how do we pick up this thing?"
202
00:07:48,504 --> 00:07:50,038
Watch the mouth!
203
00:07:50,039 --> 00:07:53,246
It's squishy, slimy.
It's cold. Ew!
204
00:07:53,346 --> 00:07:54,815
We got it.
205
00:07:54,816 --> 00:07:56,552
Oh, my God!
206
00:07:56,553 --> 00:07:59,425
WOO!
207
00:07:59,526 --> 00:08:01,930
It is a monster.
208
00:08:02,031 --> 00:08:04,802
Like, a blob.
Like, just like, bleh.
209
00:08:08,109 --> 00:08:09,845
Alright listen,
your 40 minutes starts now.
210
00:08:09,846 --> 00:08:11,817
- Let's go!
- You got it?
211
00:08:11,917 --> 00:08:13,820
- This is Darian, chef?
- Yeah, I'll... I'll...
212
00:08:13,821 --> 00:08:15,857
Just one big bone, right?
213
00:08:15,858 --> 00:08:17,595
Christian sighed.
He's like, "Ahh...
214
00:08:17,695 --> 00:08:19,430
"You know what? That's all you."
215
00:08:19,431 --> 00:08:20,701
I'll hold it up, you cut.
216
00:08:20,801 --> 00:08:22,838
Me? Okay, I'll do it.
Then I just...
217
00:08:22,839 --> 00:08:24,408
bust that thing down
218
00:08:24,509 --> 00:08:26,045
like it's nobody's business.
219
00:08:28,416 --> 00:08:29,952
Good job, there you go.
220
00:08:29,953 --> 00:08:31,456
I think we can all cook
with this one loin.
221
00:08:31,557 --> 00:08:32,958
You're
doing really good.
222
00:08:32,959 --> 00:08:34,829
Put it on a cutting board
by the grill.
223
00:08:34,929 --> 00:08:36,866
I'd take the pieces you
need now, whoever needs what?
224
00:08:36,867 --> 00:08:38,836
Swordfish is an excellent fish
for grilling.
225
00:08:38,837 --> 00:08:40,039
Think of it like tuna.
226
00:08:41,977 --> 00:08:43,713
This is super
dangerous, okay?
227
00:08:43,714 --> 00:08:46,018
- Yes. Yes.
- Please be careful.
228
00:08:46,118 --> 00:08:50,293
Chopping up a whole fish
is a little intimidating.
229
00:08:50,393 --> 00:08:53,733
Don't rush this.
You gotta focus now, right?
230
00:08:53,734 --> 00:08:56,471
I got right in there.
I'm learning on the job.
231
00:08:56,472 --> 00:08:57,707
Just be careful.
232
00:08:57,708 --> 00:08:59,579
All the way through.
That's it.
233
00:08:59,713 --> 00:09:01,315
Stop. What happened?
234
00:09:01,449 --> 00:09:02,584
- Step out, step out.
- I nicked myself.
235
00:09:02,585 --> 00:09:04,855
Medic!
236
00:09:04,856 --> 00:09:06,593
- Yeah.
- Holy , girl.
237
00:09:06,727 --> 00:09:08,596
My hand was filled with blood.
238
00:09:08,597 --> 00:09:10,735
- Medic!
- Not a good look.
239
00:09:10,835 --> 00:09:12,471
- Medic! Medic!
- What the .
240
00:09:12,572 --> 00:09:13,973
- Medic!
- Medic!
241
00:09:13,974 --> 00:09:14,842
Medic!
242
00:09:18,751 --> 00:09:20,387
- Medic!
- Medic!
243
00:09:20,487 --> 00:09:21,488
- Medic, quick.
- Get in there.
244
00:09:21,589 --> 00:09:22,791
Damn, damn, damn. Right.
245
00:09:22,792 --> 00:09:24,127
You're doing great, Gabrielle.
246
00:09:24,128 --> 00:09:25,530
Let's go, let's go.
247
00:09:27,502 --> 00:09:29,171
We all get nicks here and there.
248
00:09:29,271 --> 00:09:31,207
Back in the game,
and that's what's important.
249
00:09:31,208 --> 00:09:32,344
Five minutes gone.
250
00:09:35,016 --> 00:09:37,154
- You got this, buddy.
- Great job.
251
00:09:37,254 --> 00:09:38,624
- Okay, you take this guy.
- Great work, Matt.
252
00:09:38,724 --> 00:09:40,125
Great work, brother.
253
00:09:40,126 --> 00:09:42,766
Thank the lord we have
254
00:09:42,899 --> 00:09:44,935
good ole West Virginia Matt
in the building.
255
00:09:44,936 --> 00:09:45,904
Couldn't we get four hunks
out of this?
256
00:09:46,038 --> 00:09:47,776
Sure can. Beautiful.
257
00:09:47,876 --> 00:09:49,913
He looks like a country bumpkin
258
00:09:50,013 --> 00:09:51,816
but he was moving
like a samurai in there...
259
00:09:51,916 --> 00:09:54,487
- Let's get this cut up.
- ...with the precision.
260
00:09:54,488 --> 00:09:56,658
Does anyone want some trimmings?
Trimmings for some broth?
261
00:09:56,659 --> 00:09:58,296
Sure, absolutely.
262
00:09:58,396 --> 00:10:00,535
Excellent.
That's beautiful.
263
00:10:00,635 --> 00:10:03,071
Go, go, go!
264
00:10:03,072 --> 00:10:05,377
Alright everyone, listen.
You can't make fish alone.
265
00:10:05,511 --> 00:10:08,249
So, the platform is coming.
266
00:10:08,383 --> 00:10:10,053
Go dive in.
The platform is here.
267
00:10:10,186 --> 00:10:11,955
You got less than 30 seconds.
Let's go!
268
00:10:11,956 --> 00:10:13,793
You want something
from those tanks, too.
269
00:10:13,794 --> 00:10:15,964
Compose dishes, right?
270
00:10:15,965 --> 00:10:17,968
So you need
a full dish right now.
271
00:10:17,969 --> 00:10:20,406
Swordfish can be dry.
272
00:10:20,541 --> 00:10:22,945
So I have
to make an amazing sauce.
273
00:10:23,079 --> 00:10:24,949
We're gonna knock their socks
off with a lemon buerre blanc.
274
00:10:24,950 --> 00:10:26,953
- Ten seconds!
- I see seafood stock,
275
00:10:27,053 --> 00:10:28,823
clam juice, so I grab those.
276
00:10:28,924 --> 00:10:31,127
And I see beautiful maitake
mushrooms.
277
00:10:31,128 --> 00:10:33,098
- So I'm thinking a broth.
- Five seconds!
278
00:10:33,232 --> 00:10:35,002
Is there a starch?
Is there vegetable?
279
00:10:35,003 --> 00:10:36,707
Rice? Pasta?
You need a complete dish.
280
00:10:36,807 --> 00:10:39,244
I need a starch.
281
00:10:39,344 --> 00:10:41,381
- I need something.
- Some couscous over here.
282
00:10:41,382 --> 00:10:44,555
- I couldn't carry any more.
- Grab it or regret it!
283
00:10:44,556 --> 00:10:46,825
And then the platform's gone.
284
00:10:46,826 --> 00:10:48,730
Hey, platform's coming down!
Platform's coming down.
285
00:10:48,830 --> 00:10:51,703
Go! Find your ingredients
for your dish.
286
00:10:51,836 --> 00:10:55,442
We got seaweed up top,
capers, tomatoes.
287
00:10:55,443 --> 00:10:57,747
No way, bro!
There's sea urchin!?
288
00:10:57,748 --> 00:11:00,119
All wimbly-bimbly?
Gimme that uni.
289
00:11:00,219 --> 00:11:02,256
Fresh herbs.
Ten seconds, guys!
290
00:11:02,257 --> 00:11:04,896
Miso paste? Miso! Miso!
Anyone see any miso?
291
00:11:04,996 --> 00:11:08,034
- I'm aiming for Asian flavors...
- Five seconds!
292
00:11:08,035 --> 00:11:10,239
...and I see a red container.
I grab it.
293
00:11:10,339 --> 00:11:11,843
C'mon!
Leave the basement with nothing!
294
00:11:11,844 --> 00:11:13,847
Go, go, go! Nice.
295
00:11:13,981 --> 00:11:15,885
I wanted miso paste,
but I grabbed gochujang.
296
00:11:15,985 --> 00:11:16,886
Here's the platform!
297
00:11:16,986 --> 00:11:18,990
Platform's here, y'all.
298
00:11:18,991 --> 00:11:20,895
Everything you need
to build these dishes.
299
00:11:20,995 --> 00:11:23,600
Think about the monkfish.
Think about the starch.
300
00:11:23,700 --> 00:11:25,504
Don't grab minimally, okay?
301
00:11:25,604 --> 00:11:26,905
Oh, my goodness me,
look at those crabs!
302
00:11:26,906 --> 00:11:29,044
Oysters, razor clams.
303
00:11:29,144 --> 00:11:31,015
- I got cauliflower.
- Baby, you got grits.
304
00:11:31,115 --> 00:11:34,154
- Thank you.
- Light beer, champagne.
305
00:11:34,155 --> 00:11:35,656
Who dropped
that champagne down here?
306
00:11:35,657 --> 00:11:37,326
Oh, yeah. Hell, yeah.
307
00:11:37,327 --> 00:11:40,167
You idiots up there,
what were you doing?
308
00:11:40,300 --> 00:11:42,337
I'm gonna go with
a champagne beurre blanc.
309
00:11:44,007 --> 00:11:45,878
Last minute, I see peanut butter
310
00:11:46,011 --> 00:11:47,615
and I'm like,
"Oh my gosh. Oh, my gosh!"
311
00:11:47,715 --> 00:11:49,886
Yes!
312
00:11:49,986 --> 00:11:51,957
Go grab! Gotta grab!
313
00:11:52,057 --> 00:11:53,259
Well done.
314
00:11:53,359 --> 00:11:55,063
Thirty minutes to go, okay?
315
00:11:55,163 --> 00:11:57,234
- Yes, chef.
- Thirty minutes to go, right.
316
00:11:57,367 --> 00:11:59,171
Tell me, what did you grab?
317
00:11:59,304 --> 00:12:01,943
Chef, I got a mishmash
of things, but I am thinking
318
00:12:02,043 --> 00:12:06,051
I'm gonna do a peanutty sauce
to go with the monkfish.
319
00:12:06,052 --> 00:12:08,054
Good. I like the idea
of the satay.
320
00:12:08,055 --> 00:12:09,458
Is this a dish you've made
before with someone?
321
00:12:09,559 --> 00:12:12,063
A little bit. Just kinda
taking some inspiration...
322
00:12:12,163 --> 00:12:13,800
- Good.
- ...from back home.
323
00:12:13,801 --> 00:12:15,235
Trying to honor my dad
with this one.
324
00:12:15,236 --> 00:12:16,538
- No, that's good.
- My dad is my heart.
325
00:12:16,539 --> 00:12:18,778
I'm named after my dad,
326
00:12:18,878 --> 00:12:20,814
and he's been having
some health challenges.
327
00:12:20,914 --> 00:12:23,219
I'm SO excited to make
328
00:12:23,319 --> 00:12:25,791
this traditional
Cameroonian groundnut stew.
329
00:12:25,924 --> 00:12:28,329
- I wanna cook this one for him.
- Love that.
330
00:12:28,462 --> 00:12:31,367
Wish I had a little tomato,
but it'll be alright.
331
00:12:31,368 --> 00:12:33,974
Tell me what you're thinking.
332
00:12:34,074 --> 00:12:36,078
So, I'm gonna go
with the Spanish vibes I wanted.
333
00:12:36,179 --> 00:12:37,815
- I have some tomato, gonna do...
- Good.
334
00:12:37,816 --> 00:12:39,250
- ...a champagne and butter sauce.
- Nice.
335
00:12:39,251 --> 00:12:41,222
The wine makes
everything better.
336
00:12:41,355 --> 00:12:43,961
So, that's
what I want for my dish.
337
00:12:44,061 --> 00:12:46,230
I'd say you're familiar
with fishing, right?
338
00:12:46,231 --> 00:12:49,104
Yeah, I go fishing with my
dad. We go camping every summer.
339
00:12:49,204 --> 00:12:50,808
I love fishing with my girls,
as well.
340
00:12:50,942 --> 00:12:52,076
- Oh, yeah?
- Trout and salmon fishing.
341
00:12:52,210 --> 00:12:54,214
- Tilly is a crazy for it.
- Oh, my God.
342
00:12:54,348 --> 00:12:56,986
Oscar, as well.
He's mad with fish. Mad!
343
00:12:57,086 --> 00:13:00,259
- It's the best day.
- I love that.
344
00:13:00,260 --> 00:13:02,630
This is where you're
gonna start honing your dish.
345
00:13:02,631 --> 00:13:05,003
You got lots of bones, lots
of trim to work with, right?
346
00:13:05,103 --> 00:13:06,840
We want this guy in here.
347
00:13:06,974 --> 00:13:08,877
A beautiful broth.
348
00:13:08,978 --> 00:13:11,983
You know, you got this.
Buck up girl.
349
00:13:12,083 --> 00:13:13,587
- Where are we at, Machete?
- Doin' well.
350
00:13:13,720 --> 00:13:14,756
What're you working with?
351
00:13:14,856 --> 00:13:17,027
I'm making a pan-seared halibut.
352
00:13:17,127 --> 00:13:18,730
I just know what flavors go
really well together.
353
00:13:18,864 --> 00:13:21,401
And uni has a salty sea flavor.
354
00:13:21,536 --> 00:13:24,274
And that fish has a nice,
flaky, crispy, crunchy skin.
355
00:13:24,275 --> 00:13:27,113
- This dish has what it needs.
- Yep.
356
00:13:27,213 --> 00:13:28,884
Wup! Didn't do it
over a bowl. I forget.
357
00:13:28,984 --> 00:13:30,419
- You're good.
- Been a while since I did uni.
358
00:13:30,520 --> 00:13:32,391
Don't worry, we're here
to get a little dirty, right?
359
00:13:32,525 --> 00:13:34,895
- That's right.
- Need to get the couscous going.
360
00:13:34,896 --> 00:13:37,032
Thank you, chef.
Let's make it work.
361
00:13:37,033 --> 00:13:39,271
- Let's get it, y'all.
- Connor.
362
00:13:39,405 --> 00:13:41,408
- Yes, chef.
- What're we working with?
363
00:13:41,510 --> 00:13:44,146
I'm gonna do a little curry.
I got my aromatic broth going.
364
00:13:44,147 --> 00:13:45,883
- Making a homemade curry paste.
- I love it.
365
00:13:45,884 --> 00:13:47,319
And do some cubed sweet
potatoes in there.
366
00:13:47,320 --> 00:13:50,159
- Amazing!
- Gonna make a bitchin' curry.
367
00:13:50,293 --> 00:13:52,932
I need a ton of flavor to kind
of counterbalance that dry fish.
368
00:13:53,032 --> 00:13:56,138
So curry, boom.
369
00:13:56,238 --> 00:13:59,178
Just a big aromatic
spicy little hug.
370
00:13:59,278 --> 00:14:01,014
- Awesome. A man with a plan.
- Feelin' good.
371
00:14:01,148 --> 00:14:02,317
- Love to see it.
- Feelin' great, chef.
372
00:14:02,417 --> 00:14:04,154
Guys I LOVE the vibes
in this kitchen.
373
00:14:04,254 --> 00:14:06,291
You guys are cooking
with confidence.
374
00:14:06,425 --> 00:14:09,063
- What do we got?
- Making a pan-seared halibut
375
00:14:09,064 --> 00:14:11,936
- and some rice.
- How're you elevating your rice?
376
00:14:11,937 --> 00:14:13,205
How are you getting flavor
in there?
377
00:14:13,305 --> 00:14:15,210
- I put coconut milk in there.
- Amazing.
378
00:14:15,310 --> 00:14:17,648
Yes, I'm gonna put some
fish bones in there.
379
00:14:17,781 --> 00:14:20,352
That's not bone.
380
00:14:20,453 --> 00:14:22,256
Where're all the bones?
381
00:14:24,595 --> 00:14:26,332
Wait, we had a bone. We had all
the bones for the fish.
382
00:14:26,465 --> 00:14:28,069
- Where'd they go?
- They're in my stockpot.
383
00:14:28,202 --> 00:14:30,340
- I'm sorry.
- I'm panicking.
384
00:14:30,440 --> 00:14:32,945
I really need
to get the nerves out of me.
385
00:14:33,045 --> 00:14:35,950
I don't want to go
into elimination again.
386
00:14:35,951 --> 00:14:37,655
What are you making
with your romanesco?
387
00:14:37,755 --> 00:14:40,594
- Uh...
- Your romanesco.
388
00:14:40,694 --> 00:14:43,498
I thought they were
cauliflowers.
389
00:14:43,600 --> 00:14:45,838
I'm gonna blanch, I'm gonna cook
this and get it softened up.
390
00:14:45,938 --> 00:14:46,705
And then I'm gonna--
- Stop.
391
00:14:46,706 --> 00:14:48,242
Yep.
392
00:14:48,342 --> 00:14:50,513
See how beautiful these
florets are?
393
00:14:50,514 --> 00:14:52,516
- Yes, chef.
- You always want to maintain
394
00:14:52,517 --> 00:14:55,958
the integrity of the vegetable
and how it looks, right?
395
00:14:56,092 --> 00:14:59,096
Take a breath
and compose your dish.
396
00:14:59,097 --> 00:15:01,134
I believe in Emerson,
397
00:15:01,135 --> 00:15:03,204
but it's up to Emerson
to believe in himself.
398
00:15:03,205 --> 00:15:05,945
I'm gonna pan-sear 'em
and then put some stock in it.
399
00:15:06,045 --> 00:15:07,681
Smart. I love that.
I believe in you.
400
00:15:07,781 --> 00:15:08,516
I love it, chef. Thank you.
401
00:15:10,219 --> 00:15:11,722
Just under 24 minutes.
402
00:15:11,723 --> 00:15:13,092
Hustle, guys. Hustle.
403
00:15:13,226 --> 00:15:15,096
You're playing to keep
the team safe
404
00:15:15,229 --> 00:15:16,700
but one of you are fighting
for the Immunity Pin.
405
00:15:16,800 --> 00:15:18,269
Christian, what are we doing?
406
00:15:18,369 --> 00:15:20,106
I'm gonna grill
this after I marinate it
407
00:15:20,239 --> 00:15:22,243
and then I'm going
to make crispy maitake
408
00:15:22,343 --> 00:15:24,981
with a gorgeous seafood broth.
A little a hint of Asian.
409
00:15:24,982 --> 00:15:26,652
Okay. Marinated swordfish
grilled...
410
00:15:26,653 --> 00:15:28,489
- With Asian broth
- ...with an Asian broth and...
411
00:15:30,861 --> 00:15:32,732
Where's everything else, dude?
412
00:15:35,135 --> 00:15:37,374
I'll make it work, chef.
Chef Blais - I can see the panic
413
00:15:37,508 --> 00:15:39,376
in his eyes, "Where's
the rest of your stuff?"
414
00:15:39,377 --> 00:15:41,248
I'm worried that's
a little too minimalistic.
415
00:15:41,348 --> 00:15:43,285
It's just mushrooms.
416
00:15:43,286 --> 00:15:46,291
And I'm like, um...
Um...
417
00:15:46,391 --> 00:15:47,728
It's not even like
a substantial mushroom.
418
00:15:49,331 --> 00:15:51,034
Yeah.
419
00:15:51,135 --> 00:15:52,370
It's just fish
and mushrooms and broth.
420
00:15:53,205 --> 00:15:54,908
Um...
421
00:15:54,909 --> 00:15:57,346
Right?
422
00:16:04,562 --> 00:16:06,767
I'm worried that
your dish is so minimal
423
00:16:06,900 --> 00:16:08,201
that we have nothing else
424
00:16:08,202 --> 00:16:09,270
besides the mushrooms
and the fish.
425
00:16:09,271 --> 00:16:11,308
I need to pivot.
I need to adapt.
426
00:16:11,408 --> 00:16:13,178
I'm gonna make... give
this some volume with a tempura.
427
00:16:13,179 --> 00:16:15,417
Okay, I love this.
428
00:16:15,551 --> 00:16:18,421
Keep a couple roasted
and then some tempura?
429
00:16:18,422 --> 00:16:20,026
I like that, yes.
That's exactly what I'll do.
430
00:16:20,159 --> 00:16:21,428
- Now you're stacking flavors.
- Yes, chef.
431
00:16:21,529 --> 00:16:23,734
Mushrooms two ways.
Now we're talking.
432
00:16:23,834 --> 00:16:26,572
- Way to think through it, dude,
- What a frickin' mentor!
433
00:16:26,672 --> 00:16:28,942
Fifteen minutes team,
15 minutes left.
434
00:16:28,943 --> 00:16:30,580
Your fish should be cooking.
435
00:16:30,581 --> 00:16:34,187
Or you should definitely
be thinking about it.
436
00:16:34,320 --> 00:16:37,459
- Darian, what's next?
- I'm making a sugar spice rub,
437
00:16:37,460 --> 00:16:39,464
a romesco sauce. I'm going for colors.
438
00:16:39,599 --> 00:16:41,367
- Flavor first color next.
- Let's go, baby.
439
00:16:41,368 --> 00:16:42,504
I love it dude, I love it.
Your energy is good.
440
00:16:42,604 --> 00:16:44,174
It's calming me down
a little bit.
441
00:16:44,274 --> 00:16:46,311
Boom! Give me that rice vinegar.
442
00:16:46,411 --> 00:16:48,315
C'mon Jared, this is
a no-huddle offense, dude.
443
00:16:48,416 --> 00:16:50,453
- It is, baby. You're right.
- You're over football analogies?
444
00:16:50,588 --> 00:16:52,489
No dude, I love it.
Keep 'em coming.
445
00:16:52,490 --> 00:16:55,330
- Elise, what are we doing now?
- Okay, I'm just chopping
446
00:16:55,430 --> 00:16:58,469
my vegetables. I'm thinking
of a pan-seared swordfish
447
00:16:58,603 --> 00:17:00,206
- with lemony beurre blanc.
- So three elements?
448
00:17:00,306 --> 00:17:01,374
- Yes.
- Vegetables, fish, sauce.
449
00:17:01,375 --> 00:17:03,512
- Yes, sir. Yes.
- Okay, go.
450
00:17:03,513 --> 00:17:05,951
The first time I cooked
swordfish was in auditions.
451
00:17:06,085 --> 00:17:08,121
This is exactly how
I want to enjoy a swordfish.
452
00:17:08,222 --> 00:17:10,126
And so that makes me feel
confident
453
00:17:10,226 --> 00:17:12,631
because I know
that I can produce a good dish.
454
00:17:12,731 --> 00:17:15,402
- You cook a lot of fish at home?
- Sometimes, yes.
455
00:17:15,403 --> 00:17:17,207
Depends on what my kids are
feeling, to be honest.
456
00:17:17,307 --> 00:17:19,210
Fish Friday? Hey, I get it.
I get it, right?
457
00:17:19,211 --> 00:17:21,215
- So you got how many kids?
-seven and three.
458
00:17:21,348 --> 00:17:23,352
Do they have
totally different palettes?
459
00:17:23,452 --> 00:17:25,489
Totally different palettes!
Why do they do that to us?
460
00:17:25,490 --> 00:17:27,762
I dunno. I have one kid is just
straight chicken fingers
461
00:17:27,862 --> 00:17:30,365
and the other one's eating
escargot. I totally get it.
462
00:17:30,366 --> 00:17:31,502
- Let's go.
- Escargot is a flex, man.
463
00:17:31,636 --> 00:17:33,507
Let's do it for them,
do it for them.
464
00:17:33,640 --> 00:17:35,744
Don't take too long
to cook this fish, right?
465
00:17:35,844 --> 00:17:36,879
- Yes.
- Go, go, go.
466
00:17:39,518 --> 00:17:41,387
- Tim, you're good?
- I'm good.
467
00:17:41,388 --> 00:17:43,158
You're almost too calm
for me sometimes.
468
00:17:43,159 --> 00:17:45,163
Okay, you're good?
Potatoes good.
469
00:17:45,263 --> 00:17:46,700
- You love to grill.
- I love to grill.
470
00:17:46,800 --> 00:17:48,569
Are you the dad who's out
on the grill weekends?
471
00:17:48,669 --> 00:17:50,373
I love the grill, the griddle,
the smoker. All of it.
472
00:17:50,473 --> 00:17:51,876
Dude, you're a grill master.
Let's go.
473
00:17:51,976 --> 00:17:53,245
- Thanks, man.
- Who're we doing this for?
474
00:17:53,345 --> 00:17:54,682
We're doing it
for my wife and kids.
475
00:17:54,782 --> 00:17:56,786
For the kids, right?
'Cause you and I both,
476
00:17:56,920 --> 00:17:59,124
we'd be driving to soccer now
or something if we weren't here.
477
00:17:59,224 --> 00:18:00,660
- That's right.
- So it's a blessing we're here.
478
00:18:00,661 --> 00:18:02,263
- Absolute blessing.
- Let's do it for them.
479
00:18:02,397 --> 00:18:04,166
Thank you, chef.
480
00:18:04,167 --> 00:18:05,569
Twelve minutes
to go, guys.
481
00:18:05,570 --> 00:18:07,274
- Everybody's fish in?
- No, chef.
482
00:18:07,374 --> 00:18:09,443
- Not yet. It's good.
- I'm dropping the fish!
483
00:18:09,444 --> 00:18:11,683
When you cook this thing,
a really nice hard seal.
484
00:18:11,783 --> 00:18:14,286
It's got that sweet meat flavor
like lobster, right?
485
00:18:14,287 --> 00:18:15,589
- Yes, chef.
- Think about that Immunity Pin
486
00:18:15,590 --> 00:18:17,159
- as well, ladies.
- Yes, chef.
487
00:18:17,160 --> 00:18:19,030
We'll show
those buggers upstairs
488
00:18:19,164 --> 00:18:21,335
just how freaking good we are.
489
00:18:21,435 --> 00:18:23,439
C'mon, best dish, baby.
Best dish. Here we go.
490
00:18:23,540 --> 00:18:25,143
I am gunning
for that Immunity Pin.
491
00:18:25,243 --> 00:18:26,746
Alright, Papa.
492
00:18:26,846 --> 00:18:28,682
It's mine.
493
00:18:28,683 --> 00:18:30,019
Chef, can I get your
help opening this?
494
00:18:30,119 --> 00:18:31,055
Here we go.
495
00:18:36,699 --> 00:18:38,570
Can you taste those grits
for me, chef?
496
00:18:38,703 --> 00:18:39,906
Here we go.
Have you got cheese in there?
497
00:18:40,039 --> 00:18:41,074
Yes, chef.
498
00:18:41,174 --> 00:18:42,745
Mm-hm. That's delicious.
499
00:18:42,845 --> 00:18:44,682
I'm surprised
nobody took grits upstairs.
500
00:18:44,782 --> 00:18:46,752
Fish and grits is a classic.
501
00:18:46,753 --> 00:18:48,455
Pretty good. A bit more cheese,
a touch more salt.
502
00:18:48,590 --> 00:18:50,159
- Whatever you want. Yeah?
- Yes, chef.
503
00:18:51,796 --> 00:18:53,232
Ten minutes to go!
504
00:18:53,332 --> 00:18:55,336
Thank you, chef.
Thank you, chef...
505
00:18:55,469 --> 00:18:57,507
Don't forget. Get your pan ready
for your fish, right?
506
00:18:57,508 --> 00:18:59,176
Yes, chef.
507
00:18:59,177 --> 00:19:01,447
Halibut likes a low
and slow cook.
508
00:19:01,448 --> 00:19:03,319
- Where are we at, Machete?
- Perfect.
509
00:19:03,452 --> 00:19:05,089
- How's your couscous?
- The flavor's great on those.
510
00:19:05,190 --> 00:19:06,591
You're gonna need enough
liquid, okay?
511
00:19:06,592 --> 00:19:09,463
- Thank you.
- You got it. Where we at, Matt?
512
00:19:09,464 --> 00:19:12,337
I'm wrapping these zucchinis
around my halibut.
513
00:19:12,437 --> 00:19:14,239
- Have you done that before?
- I've done it in potato
514
00:19:14,240 --> 00:19:16,210
- a bunch of times and it worked.
- Beautiful.
515
00:19:16,211 --> 00:19:18,515
One of my most viewed dishes
516
00:19:18,516 --> 00:19:21,221
is a potato-wrapped halibut
with green sauce.
517
00:19:21,321 --> 00:19:24,629
And I made it at my little cabin
over open fire.
518
00:19:24,762 --> 00:19:26,364
- That's what I'm shooting for.
- This fish is a little big
519
00:19:26,464 --> 00:19:27,535
for what you
have to work with here.
520
00:19:27,635 --> 00:19:29,604
- Okay,
- 'Cause you're gonna need
521
00:19:29,605 --> 00:19:31,742
to sear it and seal that.
You know what I mean?
522
00:19:31,743 --> 00:19:34,214
- Let's go, let's go.
- Best fish of the day, guys!
523
00:19:34,347 --> 00:19:36,350
Here we go, guys.
Here we go.
524
00:19:36,351 --> 00:19:38,088
- You guys excited?
- Yes, chef!
525
00:19:38,222 --> 00:19:39,958
- Let's see it in the dish!
- Woo!
526
00:19:42,096 --> 00:19:43,532
Kill the flame!
527
00:19:43,533 --> 00:19:45,670
Eight minutes left.
Eight minutes.
528
00:19:45,770 --> 00:19:47,506
The challenge
with swordfish is gonna be
529
00:19:47,507 --> 00:19:48,843
if you overcook it,
it can get dry.
530
00:19:50,748 --> 00:19:52,249
Elise. Feeling good?
531
00:19:52,250 --> 00:19:53,987
- Yes.
- What about the fish?
532
00:19:54,120 --> 00:19:54,988
He should be cooking.
533
00:19:57,628 --> 00:19:59,532
- Elise, we gotta go on pace.
- No, it's not... Yes.
534
00:19:59,632 --> 00:20:02,269
I'm mad at myself for leaving
that fish for so long.
535
00:20:02,270 --> 00:20:04,107
Get the fish going.
536
00:20:04,207 --> 00:20:05,510
I put myself in this position.
537
00:20:05,644 --> 00:20:08,115
Now I need this fish to cook.
538
00:20:09,552 --> 00:20:12,525
Pace, guys. Pace, pace, pace.
539
00:20:12,658 --> 00:20:14,661
I love this, dude.
You brought this back.
540
00:20:14,662 --> 00:20:16,297
You brought this back
from the depths.
541
00:20:16,298 --> 00:20:18,168
This thing was buried
under the sea
542
00:20:18,268 --> 00:20:19,671
and now we're swimming
on the surface.
543
00:20:19,672 --> 00:20:21,408
- Let's go, Christian.
- I want that pin, chef.
544
00:20:21,542 --> 00:20:23,979
I want that pin,
I want that win.
545
00:20:23,980 --> 00:20:25,717
Can I get you
to look at my fish, chef?
546
00:20:25,818 --> 00:20:27,721
Six minutes, guys.
Six minutes to go.
547
00:20:27,821 --> 00:20:29,558
Should I get that in the oven
for two minutes?
548
00:20:29,658 --> 00:20:31,295
You can also just finish it
lightly in the curry.
549
00:20:31,395 --> 00:20:32,429
Right in the pan?
Right in the curry?
550
00:20:32,531 --> 00:20:34,201
- Yeah.
- Try this curry, try this curry.
551
00:20:34,301 --> 00:20:36,706
A little more lime?
552
00:20:36,806 --> 00:20:38,676
- That's delicious.
- It's gettin' there.
553
00:20:38,677 --> 00:20:40,546
It's spicy. Make sure
you balance out the spice.
554
00:20:40,547 --> 00:20:42,183
- I got you, chef.
- Who wants the Immunity Pin?
555
00:20:42,283 --> 00:20:44,587
- Woo!
- Yes, chef!
556
00:20:44,588 --> 00:20:46,559
C'mon, make it
a reality. Time's ticking.
557
00:20:46,659 --> 00:20:48,563
- Let's go. Next Level dish.
- What do you have here?
558
00:20:48,696 --> 00:20:50,465
This is gonna just be
a gochujang crème fraîche.
559
00:20:50,567 --> 00:20:52,971
- You have crème fraîche here?
- Yeah.
560
00:20:53,104 --> 00:20:54,473
Okay, crème fraîche you don't
really want to heat
561
00:20:54,474 --> 00:20:56,343
'cause it's gonna split.
562
00:20:56,344 --> 00:20:59,451
Oh .
563
00:20:59,552 --> 00:21:01,321
Stop whisking it.
It's not like heavy cream. Stop.
564
00:21:01,454 --> 00:21:03,090
I don't have time to pivot.
565
00:21:03,091 --> 00:21:04,861
What am I going to do?
566
00:21:04,862 --> 00:21:07,466
- Stay in control.
- Yes, chef. Yes, chef.
567
00:21:07,601 --> 00:21:09,204
Ladies, we are down
to two minutes to go.
568
00:21:09,304 --> 00:21:11,308
Let's go. Start to plate.
569
00:21:11,441 --> 00:21:13,445
My heart is pounding.
570
00:21:13,546 --> 00:21:15,984
Now, finish it off now, beautifully.
571
00:21:16,084 --> 00:21:18,054
Gordon Girls
gettin' outta this basement!
572
00:21:18,055 --> 00:21:19,323
- Let's go!
- Come on!
573
00:21:19,423 --> 00:21:21,461
- Here we go!
- This is the time
574
00:21:21,596 --> 00:21:22,931
to bring your
dish together, right?
575
00:21:23,031 --> 00:21:23,933
Yes, chef.
576
00:21:25,737 --> 00:21:28,374
Alright!
Here we go Team Blais.
577
00:21:28,375 --> 00:21:31,080
Last chance to impress.
578
00:21:31,181 --> 00:21:34,654
Compose, compose.
579
00:21:34,655 --> 00:21:36,791
Chef, can you taste this
broth for me, chef?
580
00:21:36,792 --> 00:21:39,632
I like that.
I like that, yeah.
581
00:21:39,732 --> 00:21:41,535
Alright, the platform's
heading to the basement
582
00:21:41,636 --> 00:21:43,338
so that means
we're 90 seconds away.
583
00:21:43,339 --> 00:21:45,375
Elise, um...
this is undercooked.
584
00:21:47,213 --> 00:21:49,349
My stomach drops.
585
00:21:49,350 --> 00:21:52,090
I have made a grave mistake.
586
00:21:52,223 --> 00:21:53,526
They're both undercooked,
they're rare.
587
00:21:53,527 --> 00:21:55,362
We're running out of time, okay?
588
00:21:55,496 --> 00:21:57,935
I feel like this entire
cook is a disaster.
589
00:21:58,035 --> 00:21:59,838
Like I have no idea
what the heck I'm going to do.
590
00:22:07,654 --> 00:22:09,257
One thing we're
not going to do here
591
00:22:09,390 --> 00:22:11,828
- is miss a platform, okay?
- Not today, chef.
592
00:22:11,829 --> 00:22:14,802
Nyesha!
Remember, the platform comes.
593
00:22:14,935 --> 00:22:18,041
- Emerson, don't forget it!
- Don't listen to him, Emerson.
594
00:22:18,042 --> 00:22:20,947
Emerson, when I say
go on that platform, you go.
595
00:22:21,047 --> 00:22:23,385
- I am running. Running.
- Okay? No matter what you do.
596
00:22:23,519 --> 00:22:26,525
- Is Next Level?
- It's Next Level to me.
597
00:22:26,659 --> 00:22:27,995
Ladies,
I need it on here now.
598
00:22:28,128 --> 00:22:29,397
Platform now! Let's go.
599
00:22:29,497 --> 00:22:32,403
Go now!
Go, girl. You gotta go.
600
00:22:32,538 --> 00:22:33,840
C'mon, c'mon, c'mon!
Go, go, go!
601
00:22:33,940 --> 00:22:36,846
- Right here.
- Yes! Yes, yes, yes!
602
00:22:36,946 --> 00:22:41,087
I can't believe it!
603
00:22:41,088 --> 00:22:43,560
Well done! Come on!
That's what I want to see.
604
00:22:43,693 --> 00:22:45,731
- Well done!
- Oh, my God!
605
00:22:48,603 --> 00:22:49,738
First time I've ever
kissed a monkfish!
606
00:22:51,643 --> 00:22:55,148
Platform's here, guys.
Platform's here!
607
00:22:55,149 --> 00:22:57,452
Don't miss the platform.
Let's go.
608
00:22:57,453 --> 00:22:59,457
- How's it look, chef?
- Let's go.
609
00:22:59,558 --> 00:23:01,995
Matt, let's go!
610
00:23:01,996 --> 00:23:04,567
- C'mon Connor, please. Go!
- Oh, my gosh.
611
00:23:04,568 --> 00:23:06,571
Good job, guys.
Good job!
612
00:23:06,572 --> 00:23:09,343
- Baby, Let's go! Woo!
- I made that platform, baby!
613
00:23:11,716 --> 00:23:12,684
Make sure
we get to that platform.
614
00:23:14,321 --> 00:23:16,157
Platform's here.
615
00:23:16,158 --> 00:23:19,631
Ready guys? Let's go,
let's go, let's go, baby!
616
00:23:19,632 --> 00:23:20,933
Tim, that one's for you.
It's closer to you.
617
00:23:23,405 --> 00:23:24,841
Whoa! Let's go!
618
00:23:24,842 --> 00:23:26,044
- We're staying up here.
- Yes.
619
00:23:32,156 --> 00:23:33,325
Look at these.
620
00:23:33,459 --> 00:23:35,196
Oh, my goodness me.
621
00:23:35,296 --> 00:23:36,731
Shall we start deep, deep down
622
00:23:36,732 --> 00:23:39,638
into the submarine basement?
623
00:23:39,639 --> 00:23:41,909
We were shocked and surprised
624
00:23:42,009 --> 00:23:43,378
when that handsome monkfish
landed in the basement.
625
00:23:44,949 --> 00:23:47,020
This is a beautiful
626
00:23:47,120 --> 00:23:49,223
Pan-Roasted Monkfish
with rich, creamy grits.
627
00:23:52,229 --> 00:23:53,900
I think
the fish was cooked well.
628
00:23:54,033 --> 00:23:55,903
For me, fish and grits -
someone who lived in the South
629
00:23:56,003 --> 00:23:58,777
for a while - needs a little
bit of sauce to sort of
630
00:23:58,877 --> 00:24:00,613
break through the creaminess.
It's a lot of grits in there.
631
00:24:00,713 --> 00:24:02,917
This is soul-hugging.
It's delicious.
632
00:24:02,918 --> 00:24:04,621
For me, this is
a very successful dish.
633
00:24:04,622 --> 00:24:07,192
Beautifully done.
Next up...
634
00:24:07,193 --> 00:24:10,800
Pan-Roasted Monkfish
with a beautiful corn velouté.
635
00:24:12,905 --> 00:24:14,541
Yeah, another good cook
on the monkfish.
636
00:24:14,641 --> 00:24:15,943
Some of the flavors
seem like they clash
637
00:24:15,944 --> 00:24:18,516
but it actually works
well together.
638
00:24:18,616 --> 00:24:20,787
Good job.
Next up...
639
00:24:20,887 --> 00:24:24,827
Pan-Roasted Monkfish sat
on a bed of creamy pomme purée
640
00:24:24,828 --> 00:24:28,201
with a champagne tarragon
beurre blanc.
641
00:24:28,202 --> 00:24:30,139
It's cooked nicely,
but it's lacking a little bit
642
00:24:30,239 --> 00:24:32,643
of seasoning
on the fish itself.
643
00:24:32,644 --> 00:24:34,280
I was hoping
that the cucumbers
644
00:24:34,380 --> 00:24:36,652
which are sort of
off to the side there,
645
00:24:36,752 --> 00:24:38,823
brought a little bit
of citrus and spice to it.
646
00:24:38,923 --> 00:24:40,960
It's a little creamy
and one note, for me.
647
00:24:43,065 --> 00:24:45,970
Finally, Pan-Roasted Monkfish
648
00:24:45,971 --> 00:24:49,411
with a peanut sauce
and little roasted florets.
649
00:24:49,512 --> 00:24:51,113
Visually,
I really love this dish
650
00:24:51,114 --> 00:24:54,085
And I don't think
I've ever had monkfish satay.
651
00:24:54,086 --> 00:24:55,823
But I think maybe
I'll start making it.
652
00:24:55,824 --> 00:24:57,594
Totally. I agree with you.
653
00:24:57,694 --> 00:24:59,699
Every bit of this dish
is intentional,
654
00:24:59,799 --> 00:25:03,004
well-balanced,
really, really great execution.
655
00:25:03,105 --> 00:25:06,110
Man, it feels good
to hear all that.
656
00:25:06,111 --> 00:25:08,415
I feel like my dad would be
really proud about this dish.
657
00:25:08,550 --> 00:25:09,684
- Nyesha?
- Let's head down
658
00:25:09,685 --> 00:25:11,989
to the middle level.
659
00:25:11,990 --> 00:25:13,826
- They all made the platform.
- They made it.
660
00:25:13,926 --> 00:25:15,429
A round of applause.
That's good news. Job well done.
661
00:25:15,563 --> 00:25:17,833
Good job, Team Arrington.
662
00:25:17,834 --> 00:25:21,709
First dish here is a Pan-Seared
Halibut with couscous.
663
00:25:21,842 --> 00:25:24,047
This chef made
a sea urchin butter.
664
00:25:24,180 --> 00:25:25,984
Wow. I love that confidence.
665
00:25:26,084 --> 00:25:28,588
The actual halibut
is cooked beautifully.
666
00:25:28,589 --> 00:25:30,993
But one issue I have here
667
00:25:30,994 --> 00:25:32,597
is that the couscous
is a little under.
668
00:25:32,731 --> 00:25:34,601
What a shame.
669
00:25:34,602 --> 00:25:36,572
Next up we have
a Pan-Seared Halibut
670
00:25:36,672 --> 00:25:38,041
served in a yuzu broth.
671
00:25:40,980 --> 00:25:43,451
The broth is delicious.
It's elegant.
672
00:25:43,552 --> 00:25:46,624
The fish inside is perfect.
Glistening, moist.
673
00:25:46,625 --> 00:25:47,626
Everything you want
from a halibut.
674
00:25:47,627 --> 00:25:49,765
Super tasty.
675
00:25:49,865 --> 00:25:53,739
Next dish,
we have a seared halibut.
676
00:25:53,873 --> 00:25:56,779
This is served with
a gochujang sauce.
677
00:25:56,879 --> 00:25:59,216
Halibut can dry out so quickly.
678
00:25:59,350 --> 00:26:01,187
So it eats dry
679
00:26:01,188 --> 00:26:03,893
and the gochujang's
got an odd flavor to it.
680
00:26:03,993 --> 00:26:06,197
Yes, I definitely
think that this dish
681
00:26:06,297 --> 00:26:08,636
leaves a little bit
of opportunity for flavor.
682
00:26:08,736 --> 00:26:10,339
Too much heat
on the crème fraîche
683
00:26:10,472 --> 00:26:11,741
makes it split
and become almost grainy.
684
00:26:14,480 --> 00:26:16,919
Next up,
we have a Halibut Curry.
685
00:26:17,019 --> 00:26:20,760
This is served with herb
salad and butternut squash.
686
00:26:20,893 --> 00:26:23,765
It is one thing to cook
halibut in a pan,
687
00:26:23,766 --> 00:26:25,936
but to bury it in a curry sauce
is the best thing ever.
688
00:26:25,937 --> 00:26:27,775
It just gets tastier
and tastier.
689
00:26:27,875 --> 00:26:29,243
Be careful with the strength
of that curry.
690
00:26:29,377 --> 00:26:31,046
It is powerful.
691
00:26:31,047 --> 00:26:33,652
Yes, the heat level's
definitely up there,
692
00:26:33,653 --> 00:26:35,556
but the spices
really tie it together
693
00:26:35,656 --> 00:26:36,792
in the curry sauce, as well.
694
00:26:36,892 --> 00:26:39,229
Next Level, well done.
695
00:26:39,230 --> 00:26:41,802
Next up, we have
a Zucchini-Wrapped Halibut.
696
00:26:41,902 --> 00:26:45,208
This is served
with an herb sauce.
697
00:26:45,209 --> 00:26:47,312
Firstly the halibut is cooked
beautifully, whoever done it.
698
00:26:47,413 --> 00:26:50,787
And respect, because wrapping it
in something is even harder.
699
00:26:50,920 --> 00:26:54,326
It just needs some refreshing
citrus notes there.
700
00:26:54,460 --> 00:26:57,835
Alright, let's head
to the top floor with swordfish.
701
00:26:57,935 --> 00:27:01,707
Here we have
a Grilled Swordfish,
702
00:27:01,708 --> 00:27:05,850
olive relish,
and asparagus and carrots.
703
00:27:05,950 --> 00:27:07,686
The fish, cooked beautifully.
Love that little gremolata
704
00:27:07,687 --> 00:27:09,256
and the tapenade in there.
705
00:27:09,257 --> 00:27:12,196
Yes, definitely a showcase of...
less is more.
706
00:27:12,296 --> 00:27:15,102
Great effort.
707
00:27:15,235 --> 00:27:18,576
Next up we have
a Grilled Marinated Swordfish
708
00:27:18,676 --> 00:27:20,947
with a romesco sauce
and potatoes.
709
00:27:21,047 --> 00:27:23,953
This dish shows rustic elegance.
710
00:27:24,086 --> 00:27:26,691
The cook on the fish
is beautiful.
711
00:27:26,692 --> 00:27:28,194
Yeah, it's restaurant quality.
712
00:27:28,195 --> 00:27:30,566
Good job.
713
00:27:30,700 --> 00:27:33,238
Okay, up here we have another
Grilled Swordfish
714
00:27:33,338 --> 00:27:35,710
with a razor clam
and lemon vinaigrette,
715
00:27:35,810 --> 00:27:38,248
chanterelles and potatoes.
716
00:27:38,382 --> 00:27:40,285
It's very delicate
Swordfish - cooked beautifully.
717
00:27:40,385 --> 00:27:42,856
- Really good.
- Man, I just love all the flavor
718
00:27:42,857 --> 00:27:43,759
that this chef
is getting from the grill.
719
00:27:43,859 --> 00:27:45,295
It's elegant. I like it.
720
00:27:47,767 --> 00:27:51,708
This dish right here is
a Grilled Swordfish
721
00:27:51,809 --> 00:27:52,844
with a little bit
of a seafood broth
722
00:27:52,944 --> 00:27:55,583
and mushrooms two ways.
723
00:27:55,684 --> 00:27:57,987
The broth is delicious.
Really smart.
724
00:27:58,121 --> 00:28:00,760
And mushrooms, nice idea, two
ways. That's a really good dish.
725
00:28:00,860 --> 00:28:03,297
Hands down,
one of the best of the night.
726
00:28:03,298 --> 00:28:05,736
I'm praying I get the top dish.
The win dish, the pin dish.
727
00:28:05,737 --> 00:28:07,741
Y'know what I mean?
That's... mm!
728
00:28:07,841 --> 00:28:09,142
Okay, last dish from the top.
729
00:28:09,143 --> 00:28:12,183
We have a Pan-Seared Swordfish
730
00:28:12,283 --> 00:28:13,885
with a little bit
of fennel, potatoes,
731
00:28:13,886 --> 00:28:15,790
and a lemon beurre blanc.
732
00:28:15,890 --> 00:28:17,927
It's a little bit under.
733
00:28:17,928 --> 00:28:19,229
Okay.
734
00:28:21,602 --> 00:28:23,471
Oh, dear.
735
00:28:23,472 --> 00:28:25,743
Such a shame.
736
00:28:25,843 --> 00:28:27,479
This fish is seasoned
beautifully.
737
00:28:27,480 --> 00:28:29,885
It's got the right type
of garnish.
738
00:28:30,019 --> 00:28:33,290
Sadly, the fish is undercooked.
739
00:28:33,291 --> 00:28:37,633
I can't even separate that.
It's actually raw inside.
740
00:28:37,634 --> 00:28:39,069
We have a lot to talk about.
741
00:28:39,070 --> 00:28:40,640
With that Immunity Pin
on the line,
742
00:28:40,740 --> 00:28:43,076
this is not gonna be easy.
743
00:28:43,077 --> 00:28:45,047
Have a chat amongst yourselves.
We'll be back in a moment.
744
00:28:45,048 --> 00:28:46,518
- Thank you... wow.
- Thank you.
745
00:28:46,652 --> 00:28:47,821
- Thanks, chefs.
- Man!
746
00:28:47,921 --> 00:28:49,190
I hope you're ready for this.
747
00:28:49,290 --> 00:28:51,562
How're you feeling?
748
00:28:51,662 --> 00:28:55,068
- Damn.
- Oh, my gosh.
749
00:28:55,201 --> 00:28:57,305
- Come on, Blais.
- Let's start in the basement.
750
00:28:57,306 --> 00:28:59,443
- Yes.
- I'm gonna kick off with the
751
00:28:59,578 --> 00:29:02,818
pan-roasted monkfish with
a peanut sauce. Exceptional.
752
00:29:02,918 --> 00:29:04,320
- Chef's kiss!
- With a cauliflower couscous.
753
00:29:04,453 --> 00:29:06,358
- Thanks Nyesha for being honest.
- Delicious dish.
754
00:29:06,458 --> 00:29:08,327
Put it on a skewer
and do it as a satay like it's
755
00:29:08,328 --> 00:29:10,199
- an inspiring dish.
- Mm. Middle level.
756
00:29:10,332 --> 00:29:11,836
- The curry was exceptional.
- Yes, curry was great.
757
00:29:11,936 --> 00:29:13,338
A little bit too hot.
758
00:29:13,472 --> 00:29:15,075
- It was fiery.
- The fish - cooked beautifully.
759
00:29:15,209 --> 00:29:16,978
- So, that gochujang halibut?
- Mmm...
760
00:29:16,979 --> 00:29:18,047
It's not good.
761
00:29:19,317 --> 00:29:20,285
She's looking at us.
762
00:29:22,189 --> 00:29:23,960
- Yeah, yeah.
- Top floor.
763
00:29:24,093 --> 00:29:25,830
All the swordfish were
some of the best cooking
764
00:29:25,963 --> 00:29:27,366
of all of the fish
on all of the floors.
765
00:29:27,500 --> 00:29:29,403
One of the swordfish
I couldn't even cut up.
766
00:29:29,404 --> 00:29:31,474
- It was undercooked.
- Barely, in the dead center.
767
00:29:31,576 --> 00:29:33,478
No honestly, if you give me
the head or the tail,
768
00:29:33,579 --> 00:29:34,847
I'll put it back in the water
where it'll kick into
769
00:29:34,848 --> 00:29:36,819
living again.
770
00:29:36,952 --> 00:29:38,823
Here's what I WILL give you.
771
00:29:38,957 --> 00:29:40,725
The swordfish
with the broth - delicious.
772
00:29:40,726 --> 00:29:41,994
- Oh! Lights out.
- Delicious.
773
00:29:41,995 --> 00:29:43,966
- Really, really good.
- Lights out.
774
00:29:44,066 --> 00:29:47,005
So, the big conversation:
the Immunity Pin.
775
00:29:47,105 --> 00:29:49,110
The top two dishes tonight
for me was the halibut in curry
776
00:29:49,210 --> 00:29:52,283
and the monkfish
in peanut sauce.
777
00:29:52,383 --> 00:29:53,985
We're not seeing the merit
of the grilled swordfish
778
00:29:53,986 --> 00:29:55,255
with the mushrooms two ways.
779
00:29:55,389 --> 00:29:56,859
The broth was too strong
for the fish.
780
00:29:56,992 --> 00:29:58,863
I mean,
the curry was overpowering.
781
00:29:58,963 --> 00:30:01,433
We have three mentors
782
00:30:01,434 --> 00:30:03,171
and my choice is the other dish,
the swordfish dish.
783
00:30:06,244 --> 00:30:08,514
Is he gonna be like this...
all season?!
784
00:30:08,515 --> 00:30:09,884
I'll call it like I see it
and like I taste it.
785
00:30:09,885 --> 00:30:11,187
Goodness.
786
00:30:11,287 --> 00:30:14,025
Ramsay's pissed.
787
00:30:14,026 --> 00:30:15,596
- Best dish of the day?
- You cannot be serious.
788
00:30:23,311 --> 00:30:25,649
- Alright, here we go.
- Here we go, guys.
789
00:30:27,253 --> 00:30:28,388
Here we go.
790
00:30:29,625 --> 00:30:30,626
Right.
791
00:30:37,006 --> 00:30:39,442
The dish that will keep
their team safe.
792
00:30:39,443 --> 00:30:43,218
And also earn this chef
the Immunity Pin
793
00:30:43,318 --> 00:30:44,754
was cooked by...
794
00:30:48,762 --> 00:30:51,133
...Andy.
795
00:30:53,639 --> 00:30:56,310
- Come on up. Well done.
- Thank you.
796
00:30:56,311 --> 00:30:58,047
- Seriously well done.
- Thanks, chef.
797
00:30:58,147 --> 00:30:59,784
Nailed it, girl. Well done.
798
00:30:59,918 --> 00:31:00,954
- Look after that thing.
- Thank you!
799
00:31:01,054 --> 00:31:03,225
I'm a Golden Gordon Girl.
800
00:31:03,325 --> 00:31:06,196
Can you say that
ten times fast?
801
00:31:06,197 --> 00:31:08,068
And congratulations.
802
00:31:08,168 --> 00:31:09,771
Yes, girl!
803
00:31:09,871 --> 00:31:13,043
- I know.
- We're safe.
804
00:31:13,044 --> 00:31:13,913
Where'd you come up
with that idea?
805
00:31:14,046 --> 00:31:15,817
We're fascinated here.
806
00:31:15,917 --> 00:31:18,055
Inspired by my heritage,
Cameroon,
807
00:31:18,188 --> 00:31:20,560
and just honoring my dad.
808
00:31:20,660 --> 00:31:22,462
So this dish is for him.
809
00:31:22,463 --> 00:31:25,235
- Congratulations. Well done.
- Thank you.
810
00:31:25,335 --> 00:31:26,939
Oof! Am I happy to say this,
Team Ramsay you are safe!
811
00:31:27,072 --> 00:31:28,976
- Phew!
- Woo!
812
00:31:28,977 --> 00:31:31,247
Head back to the lounge,
put your feet up
813
00:31:31,347 --> 00:31:33,084
and celebrate. Well done,
ladies. Very proud of you all.
814
00:31:33,184 --> 00:31:34,688
- Thank you, chefs.
- Well done.
815
00:31:34,822 --> 00:31:35,823
- Good job, ladies.
- Really well done.
816
00:31:35,923 --> 00:31:37,091
Nice job, earned it.
817
00:31:40,098 --> 00:31:42,368
Richard and Nyesha,
818
00:31:42,369 --> 00:31:45,943
each of you now have to choose
one member of your team
819
00:31:46,077 --> 00:31:48,247
to head into that
dreaded elimination.
820
00:31:48,248 --> 00:31:49,551
Richard,
I'm gonna start with you.
821
00:31:51,488 --> 00:31:53,225
The person I'm sending
into the elimination
822
00:31:53,325 --> 00:31:54,561
to represent Team Blais is...
823
00:31:57,600 --> 00:31:58,736
...Elise.
824
00:31:58,836 --> 00:32:01,374
Wow.
825
00:32:01,474 --> 00:32:03,646
Elise gets stronger each
and every time that you cook.
826
00:32:03,746 --> 00:32:05,682
And now we're just
gonna continue that momentum,
827
00:32:05,683 --> 00:32:07,753
in getting better and better.
You can do this.
828
00:32:07,854 --> 00:32:08,856
Elise is a parent.
829
00:32:08,989 --> 00:32:10,727
Elise is a journalist.
830
00:32:10,860 --> 00:32:11,896
Elise knows about pressure
831
00:32:11,996 --> 00:32:14,266
and I know it's nervy up there.
832
00:32:14,366 --> 00:32:16,304
But the people that get through
it, they do come back stronger.
833
00:32:16,404 --> 00:32:18,140
- You can do this.
- Yes, chef.
834
00:32:18,141 --> 00:32:19,743
You got this, Elise.
835
00:32:19,744 --> 00:32:21,246
It's like...
836
00:32:21,247 --> 00:32:22,884
gut wrenching honestly.
837
00:32:22,984 --> 00:32:24,453
But...
838
00:32:26,123 --> 00:32:28,762
...that's how you become better.
839
00:32:28,763 --> 00:32:30,131
I don't want to lose
840
00:32:30,231 --> 00:32:32,603
any of Team Arrington.
841
00:32:32,604 --> 00:32:34,874
But there's one chef here
842
00:32:34,974 --> 00:32:36,443
that I know can come back...
843
00:32:38,147 --> 00:32:39,784
...because he already did once.
844
00:32:41,020 --> 00:32:41,921
Wow.
845
00:32:41,922 --> 00:32:44,693
Emerson.
846
00:32:44,694 --> 00:32:47,465
Right now I got to say, Emerson,
he's skating on thin ice.
847
00:32:47,466 --> 00:32:50,138
But I believe putting him up
in the kitchen again,
848
00:32:50,238 --> 00:32:52,910
it could be
another opportunity to learn
849
00:32:53,010 --> 00:32:54,179
and get the best out of him.
850
00:32:54,279 --> 00:32:56,417
Okay, Elise and Emerson,
851
00:32:56,551 --> 00:32:59,023
you've got one last chance
to save yourselves.
852
00:32:59,156 --> 00:33:01,561
For tonight's elimination
853
00:33:01,562 --> 00:33:06,170
we're switching up
from surf to turf.
854
00:33:06,304 --> 00:33:08,808
And you'll both be cooking
dry aged steak.
855
00:33:08,809 --> 00:33:10,680
Okay.
856
00:33:10,780 --> 00:33:12,482
You got this.
857
00:33:12,483 --> 00:33:14,186
All of you,
head to the elevator.
858
00:33:14,319 --> 00:33:16,224
I'll see you up there shortly.
Well done.
859
00:33:16,324 --> 00:33:17,693
I believe
in you, Emerson.
860
00:33:17,694 --> 00:33:19,463
- Let's go, baby!
- It's on me.
861
00:33:19,564 --> 00:33:21,099
- We got you.
- Let's go, Team Blais.
862
00:33:21,100 --> 00:33:23,471
You're coming back, Elise.
863
00:33:23,606 --> 00:33:25,609
Emerson, head up, buddy.
You got this.
864
00:33:30,185 --> 00:33:32,590
Pick your station, Elise.
Pick it.
865
00:33:32,724 --> 00:33:35,729
I'm going into this
knowing that my protein
866
00:33:35,863 --> 00:33:38,501
better be banging, because
you can't have two proteins,
867
00:33:38,602 --> 00:33:40,205
back to back,
that are not cooked well.
868
00:33:40,338 --> 00:33:42,375
Right. Let's go, guys.
869
00:33:42,376 --> 00:33:44,815
I'm not ready to go home.
870
00:33:44,915 --> 00:33:47,786
Cooking my butt off
is gonna save me.
871
00:33:47,787 --> 00:33:52,363
Twenty-five minutes to make
an exceptional steak dish.
872
00:33:52,496 --> 00:33:55,402
The steak is the star, okay?
You guys ready?
873
00:33:55,503 --> 00:33:57,840
- Yes, chef.
- Platform is moving.
874
00:33:57,841 --> 00:33:59,277
On your mark...
875
00:33:59,410 --> 00:34:01,246
Get set...
876
00:34:01,247 --> 00:34:03,985
- Go! Let's go!
- Go, go, go, go, go!
877
00:34:03,986 --> 00:34:05,789
Right, New York strip
and a rib eye.
878
00:34:05,890 --> 00:34:09,664
The rib eye is buttery, fatty,
and there's tons of flavor.
879
00:34:09,764 --> 00:34:11,367
Get those potatoes,
get those potatoes.
880
00:34:11,467 --> 00:34:13,504
I'm excited and I'm confident.
881
00:34:13,505 --> 00:34:15,676
- You got it!
- Potatoes there.
882
00:34:15,777 --> 00:34:18,381
The second I grab the strip,
I'm looking for those potatoes.
883
00:34:18,481 --> 00:34:22,657
Classic steak and potatoes
from the Midwest showin' up.
884
00:34:22,757 --> 00:34:24,795
There's a roasting
bone marrow there, yes?
885
00:34:24,895 --> 00:34:27,799
I'm gonna step it up a notch
with a bone marrow butter,
886
00:34:27,800 --> 00:34:29,970
making a difference between
an ordinary steak
887
00:34:29,971 --> 00:34:31,641
and an elevated steak.
888
00:34:31,642 --> 00:34:33,243
- There you go.
- Ah, well done.
889
00:34:33,244 --> 00:34:34,378
- There you go.
- Yessir, yessir!
890
00:34:34,379 --> 00:34:36,417
Good grab, good grab!
891
00:34:36,518 --> 00:34:38,421
Your 25 minutes
892
00:34:38,522 --> 00:34:40,693
- starts now, guys.
- Yes, chef.
893
00:34:40,793 --> 00:34:42,663
Now Emerson,
you are the grill king, right?
894
00:34:42,763 --> 00:34:44,834
So, this should be
your wheelhouse, yes?
895
00:34:44,835 --> 00:34:46,672
- This is in my wheelhouse.
- Tell me about the dish.
896
00:34:46,805 --> 00:34:49,543
- What're you thinking?
- So we'll do a smoked rib eye.
897
00:34:49,544 --> 00:34:51,046
- Good.
- And I'm gonna make
898
00:34:51,047 --> 00:34:53,418
a chimichurri sauce.
899
00:34:53,552 --> 00:34:55,454
And then making a compound
butter that will go on top
900
00:34:55,455 --> 00:34:56,658
- of the steak when it's done.
- Love that.
901
00:34:59,263 --> 00:35:00,566
Hey, I got six minutes.
Count me down.
902
00:35:00,700 --> 00:35:02,870
- Diamond, baby. Yessir.
- Yeah, ooh...
903
00:35:02,871 --> 00:35:05,141
- Guys, 19 minutes to go, yes?
- Count me down. Six minutes.
904
00:35:05,242 --> 00:35:06,544
- Six minutes.
- If you grill it
905
00:35:06,545 --> 00:35:08,549
you need to get
that nice crosshatch.
906
00:35:08,649 --> 00:35:11,420
- Ooh, God!
- Elise, tell me about the dish.
907
00:35:11,521 --> 00:35:14,325
I'm gonna make a New York strip
and a creamy mash for you today.
908
00:35:14,326 --> 00:35:16,030
- Good.
- Everyone in my family
909
00:35:16,130 --> 00:35:17,466
loves a New York strip.
910
00:35:17,567 --> 00:35:19,336
That's something I would
order the most.
911
00:35:19,436 --> 00:35:20,606
Potatoes are en route,
that's good.
912
00:35:20,707 --> 00:35:23,178
- Yes.
- 15 minutes to go, guys, yes?
913
00:35:23,311 --> 00:35:24,313
You got it, Elise. Let's go!
914
00:35:24,413 --> 00:35:26,918
- Woo! Woo! Woo!
- Yeah!
915
00:35:29,724 --> 00:35:32,361
Emerson, you need
to turn this steak, bro.
916
00:35:32,362 --> 00:35:33,264
You want more heat
in there, Emerson?
917
00:35:34,934 --> 00:35:37,172
Let me see it.
918
00:35:37,306 --> 00:35:38,943
- There you go.
- Woo! Yes, chef!
919
00:35:39,043 --> 00:35:40,946
Oh!
920
00:35:40,947 --> 00:35:42,916
- Nice!
- Ooh-a!
921
00:35:42,917 --> 00:35:45,923
Ohh, lord!
922
00:35:45,924 --> 00:35:47,592
My God, he's fast.
923
00:35:47,593 --> 00:35:49,196
You got this, Elise.
You got this, Elise.
924
00:35:49,330 --> 00:35:50,598
That's still quite raw
in there, okay?
925
00:35:50,599 --> 00:35:53,605
- Okay.
- You got 13 minutes to go, yes?
926
00:35:53,705 --> 00:35:55,208
Chop up some of that mint
and put it in the chimichurri.
927
00:35:55,342 --> 00:35:56,510
It tastes too good to do that.
928
00:35:56,511 --> 00:35:59,082
Okay, okay!
You're good! Oh!
929
00:35:59,183 --> 00:36:01,521
Let Elise cook, baby.
Let Elise cook!
930
00:36:01,621 --> 00:36:04,626
- It's Elise and the Blais Boys.
- Pipe down, pipe down.
931
00:36:04,627 --> 00:36:06,732
Blais' team is just talking,
talking, talking mezz!
932
00:36:06,832 --> 00:36:08,234
Somebody's mad over there.
933
00:36:08,334 --> 00:36:09,938
I had to bite back.
934
00:36:10,072 --> 00:36:11,607
They can shut the hell up, bro.
935
00:36:11,608 --> 00:36:14,478
- Beautiful sear.
- Let it rest, let it rest.
936
00:36:14,479 --> 00:36:17,652
- Okay guys, ten minutes to go.
- Taste, taste, taste.
937
00:36:17,653 --> 00:36:19,357
Taste everything you do
and let that steak rest.
938
00:36:19,457 --> 00:36:21,227
- Yes.
- Come on, let's go.
939
00:36:21,360 --> 00:36:22,429
Where's your potatoes?
940
00:36:23,833 --> 00:36:25,669
Oh, God.
941
00:36:25,670 --> 00:36:27,540
- Potatoes!
- Get 'em in the water, man.
942
00:36:27,640 --> 00:36:29,677
I was so locked in
on my steak,
943
00:36:29,678 --> 00:36:31,548
I totally forgot
about the potatoes.
944
00:36:31,648 --> 00:36:33,250
Those are purple potatoes,
they'll take forever.
945
00:36:33,384 --> 00:36:35,121
Ooh!
946
00:36:35,255 --> 00:36:37,292
- He's got purple potatoes!
- This late in the game?!
947
00:36:37,392 --> 00:36:38,796
Cut 'em really small.
Really, really small!
948
00:36:38,896 --> 00:36:40,565
- Gonna make this into a mash.
- A mash, how?!
949
00:36:40,566 --> 00:36:42,569
You only got
like ten minutes left.
950
00:36:42,570 --> 00:36:44,405
- They need to be small.
- Oh, no...
951
00:36:44,406 --> 00:36:46,243
- It's too late, it's too late.
- Oh, my gosh.
952
00:36:46,244 --> 00:36:47,813
Get 'em
in the water, man!
953
00:36:54,661 --> 00:36:56,164
Guys, seven minutes
to go, yes?
954
00:36:56,264 --> 00:36:58,667
Let's go, let's go!
955
00:36:58,668 --> 00:37:00,238
- Where's your potatoes?
- They're cooking still, chef.
956
00:37:02,777 --> 00:37:05,447
Uh, they're solid.
Did you cut them too big?
957
00:37:05,448 --> 00:37:07,451
- I did.
- Slice them smaller.
958
00:37:07,452 --> 00:37:09,423
There's no way
these potatoes are cooked.
959
00:37:09,558 --> 00:37:11,026
With that mashed potato, it's
gonna come down to the wire.
960
00:37:11,027 --> 00:37:14,431
Oh... my gosh.
961
00:37:14,432 --> 00:37:16,337
Potatoes cannot be the reason
I go home today.
962
00:37:16,437 --> 00:37:17,540
Pour it right over?
963
00:37:17,640 --> 00:37:19,878
- Oh, yeah. Yeah!
- Woo!
964
00:37:21,815 --> 00:37:23,284
Elise, you're crushing it
right now.
965
00:37:23,418 --> 00:37:25,187
She's looking good.
She's confident.
966
00:37:25,188 --> 00:37:26,925
Four minutes, guys.
Four minutes.
967
00:37:27,025 --> 00:37:28,596
Here we go, Emerson.
968
00:37:28,696 --> 00:37:30,699
- So mash is en route, right?
- Yes, sir.
969
00:37:30,700 --> 00:37:32,837
- Yeah, let's go. Ooh!
- Agh!
970
00:37:32,971 --> 00:37:35,609
- You're fine, that's okay.
- Whip it, whip it, whip it!
971
00:37:35,709 --> 00:37:37,580
Whip that thing
like it owe you money.
972
00:37:37,714 --> 00:37:39,182
- Whip that thing!
- Tap it, tap it. Tap it hard!
973
00:37:39,183 --> 00:37:40,753
- Okay, Elise.
- Yes?
974
00:37:40,853 --> 00:37:42,354
Make sure they're
the best mashed potatoes
975
00:37:42,355 --> 00:37:44,760
- you've ever made, okay?
- I will.
976
00:37:44,761 --> 00:37:47,900
The pressure is on - it's time
to really get it together.
977
00:37:47,901 --> 00:37:49,771
Two minutes! Let's go!
Go and grab your plates
978
00:37:49,904 --> 00:37:51,440
Start visualizing your dish.
979
00:37:51,574 --> 00:37:52,742
Don't leave it
to the last minute, okay?
980
00:37:52,743 --> 00:37:54,581
- Plates over there!
- Oh, God.
981
00:37:54,681 --> 00:37:56,050
Chimichurri on top
of your steak.
982
00:37:56,184 --> 00:37:58,087
Purée on the plate, let's go.
983
00:37:58,187 --> 00:37:59,623
The best steak on a plate.
984
00:37:59,624 --> 00:38:01,193
It's stressing me out.
985
00:38:01,327 --> 00:38:03,063
Seventy-five seconds.
986
00:38:03,197 --> 00:38:04,498
Plate! Plate!
987
00:38:04,499 --> 00:38:06,737
Start dressing, Emerson.
988
00:38:06,738 --> 00:38:08,774
These potatoes have taken
so much time to cook.
989
00:38:08,775 --> 00:38:11,947
- Oh, my gosh.
- This could be another disaster.
990
00:38:11,948 --> 00:38:13,751
Thirty seconds to go, guys.
991
00:38:13,752 --> 00:38:15,354
It's gonna come down
to the wire now.
992
00:38:15,355 --> 00:38:17,091
Yeah more. Right on top,
right on top.
993
00:38:17,225 --> 00:38:18,494
Everything's coming together
perfectly!
994
00:38:18,629 --> 00:38:20,798
- Go, go, go.
- What?
995
00:38:20,799 --> 00:38:23,671
- Salt, salt, salt!
- Five, four,
996
00:38:23,672 --> 00:38:27,211
three, two, one... and stop!
- Damn!
997
00:38:30,485 --> 00:38:33,356
Damn.
998
00:38:33,357 --> 00:38:35,929
I instantly want
to rub off this oil.
999
00:38:35,930 --> 00:38:37,934
It looks like it was
just splashed on the plate.
1000
00:38:38,034 --> 00:38:41,775
Any tiny little mistake,
they'll send you home.
1001
00:38:41,909 --> 00:38:44,112
- May the best chef win.
- Hey!
1002
00:38:50,626 --> 00:38:52,730
Richard, Nyesha, welcome back.
1003
00:38:54,934 --> 00:38:56,805
Let's cut straight
to the chase, shall we?
1004
00:38:56,938 --> 00:38:59,410
The first dish
here is a grilled rib eye,
1005
00:38:59,511 --> 00:39:01,814
and it's served
with a purple mashed potato,
1006
00:39:01,815 --> 00:39:04,787
a chimichurri, and some
caramelized bone marrow
1007
00:39:04,921 --> 00:39:06,758
compound butter
with blistered tomatoes.
1008
00:39:09,531 --> 00:39:12,268
For rib eye,
it's pretty impressive.
1009
00:39:12,402 --> 00:39:13,404
You get the char off
of the grill
1010
00:39:13,538 --> 00:39:14,941
which I really, really like.
1011
00:39:15,041 --> 00:39:17,178
I love this combination
of the chimichurri
1012
00:39:17,278 --> 00:39:18,814
and the bone marrow butter,
1013
00:39:18,815 --> 00:39:20,686
which you usually see
one or the other,
1014
00:39:20,820 --> 00:39:21,888
but the potatoes
are a little bit gummy.
1015
00:39:24,093 --> 00:39:26,164
I think the bone marrow pairs
really nicely
1016
00:39:26,297 --> 00:39:27,432
with the grilled rib eye.
1017
00:39:27,567 --> 00:39:29,436
Chimichurri sauce, delicious.
1018
00:39:29,570 --> 00:39:31,272
I don't think we need
so much of it,
1019
00:39:31,273 --> 00:39:32,710
but really beautiful.
1020
00:39:34,581 --> 00:39:36,283
Second dish of the night.
1021
00:39:36,383 --> 00:39:38,555
This is a New York strip
1022
00:39:38,655 --> 00:39:41,093
served with a chimichurri,
mashed potatoes,
1023
00:39:41,193 --> 00:39:44,734
roasted mushrooms, and some
grilled fresh asparagus.
1024
00:39:44,835 --> 00:39:46,871
I love the fact that
it's a classic combination:
1025
00:39:46,971 --> 00:39:49,710
the steak, the potatoes,
the asparagus and the mushrooms.
1026
00:39:49,810 --> 00:39:54,452
It is hard to NOT notice
the running chimichurri
1027
00:39:54,554 --> 00:39:55,990
slick that we got going on
over there.
1028
00:39:56,090 --> 00:39:58,326
I don't know if it spilled
on the plate or...
1029
00:40:01,300 --> 00:40:02,334
New York strip is...
1030
00:40:05,174 --> 00:40:07,212
...delicious.
1031
00:40:07,312 --> 00:40:10,985
It has beautiful caramelization
1032
00:40:10,986 --> 00:40:14,125
and the chimichurri
is an amazing complement.
1033
00:40:14,225 --> 00:40:17,032
The steak is cooked
to absolute perfection.
1034
00:40:17,132 --> 00:40:20,370
I REALLY love the flavor
of this chimichurri sauce.
1035
00:40:20,371 --> 00:40:22,476
The potatoes, for me,
1036
00:40:22,577 --> 00:40:24,513
are a little bit lumpy,
a little bit grainy.
1037
00:40:24,514 --> 00:40:27,519
But the chimichurri is so good.
1038
00:40:27,520 --> 00:40:28,889
Richard, I'm gonna start
with you.
1039
00:40:28,989 --> 00:40:31,627
Which dish will you
be eliminating tonight?
1040
00:40:31,628 --> 00:40:33,496
This is one that's tough.
1041
00:40:33,497 --> 00:40:34,801
Obviously, a lot
of similar ingredients:
1042
00:40:34,901 --> 00:40:37,740
the same sauce,
two potato purées.
1043
00:40:37,841 --> 00:40:41,079
The dish I'm eliminating
tonight is...
1044
00:40:44,352 --> 00:40:45,689
...the New York strip.
1045
00:40:47,358 --> 00:40:49,630
Nyesha, please.
1046
00:40:49,730 --> 00:40:53,638
For me, I think it comes down
to progressive cooking.
1047
00:40:53,772 --> 00:40:55,742
So, I'm going to eliminate...
1048
00:40:58,782 --> 00:41:01,521
...the New York strip.
1049
00:41:01,621 --> 00:41:03,891
That dish was cooked by Elise.
I'm so sorry.
1050
00:41:05,261 --> 00:41:07,833
No!
1051
00:41:07,933 --> 00:41:12,675
Elise, I'm sad that our journey
doesn't continue past this point
1052
00:41:12,676 --> 00:41:14,647
because you are just
getting better and better.
1053
00:41:14,747 --> 00:41:16,518
And I know that
that's going to continue.
1054
00:41:16,618 --> 00:41:19,054
Thank you, chef.
I'm disappointed.
1055
00:41:19,055 --> 00:41:21,527
I wish I would have been able
to create something
1056
00:41:21,528 --> 00:41:23,665
even better for you guys.
1057
00:41:23,765 --> 00:41:26,837
But I get to go home
and see my babies, so I'm okay.
1058
00:41:26,838 --> 00:41:28,808
On this performance,
you got nothing
1059
00:41:28,942 --> 00:41:30,712
to be disappointed about,
let me tell you.
1060
00:41:30,713 --> 00:41:32,447
I think you worked
your ass off, you focused,
1061
00:41:32,448 --> 00:41:34,687
and you cooked
an incredible dish.
1062
00:41:34,787 --> 00:41:36,123
- You should be very proud.
- Thank you.
1063
00:41:39,163 --> 00:41:41,398
Good job, Elise. Good job.
1064
00:41:41,399 --> 00:41:44,573
I am obsessed with being
the best version of myself.
1065
00:41:44,574 --> 00:41:47,312
And being here
has gotten me closer to that.
1066
00:41:47,412 --> 00:41:48,582
Give it up for Elise, everybody.
1067
00:41:48,682 --> 00:41:50,418
Thank you.
1068
00:41:50,553 --> 00:41:52,955
- Head held high.
- Yeah.
1069
00:41:52,956 --> 00:41:55,562
There is so much more
to accomplish for me.
1070
00:41:55,662 --> 00:41:57,700
It's gonna be virtually
impossible to get me out
1071
00:41:57,800 --> 00:42:00,103
of a kitchen at this point.
1072
00:42:00,104 --> 00:42:02,709
Oh, my goodness me. Emerson,
congratulations, young man.
1073
00:42:02,710 --> 00:42:03,846
What is it with you
and these elimination tests?
1074
00:42:03,946 --> 00:42:05,348
I'm gonna take out everybody.
1075
00:42:05,448 --> 00:42:06,851
Some people fold under pressure.
1076
00:42:06,985 --> 00:42:09,021
It's clear that you can take it.
1077
00:42:09,022 --> 00:42:11,125
So bring that energy
to Team Arrington
1078
00:42:11,126 --> 00:42:13,130
'cause I believe you're
gonna keep getting stronger.
1079
00:42:13,131 --> 00:42:15,134
Right. All of you, listen up.
1080
00:42:15,234 --> 00:42:17,573
Next time we see you,
we're expecting your dishes
1081
00:42:17,673 --> 00:42:20,913
to absolutely bowl us over.
1082
00:42:21,046 --> 00:42:24,854
- Woo!
- Ahh!
1083
00:42:24,954 --> 00:42:27,726
- Good night.
- Yes, thank you. Thank you.
1084
00:42:27,860 --> 00:42:30,029
Let's go, Team Blais.
Let's go.
1085
00:42:30,030 --> 00:42:31,233
- See you next time.
- Emerson!
1086
00:42:35,609 --> 00:42:38,480
- I'm back!
- You're amazing.
1087
00:42:38,582 --> 00:42:40,051
Big E!
1088
00:42:40,151 --> 00:42:42,757
Next time
on Next Level Chef...
1089
00:42:42,857 --> 00:42:46,531
Today the platform will not be
stopping on your floor.
1090
00:42:46,632 --> 00:42:49,536
- What?!
- You have to grab on the go.
1091
00:42:49,537 --> 00:42:50,639
Jesus, take the wheel!
1092
00:42:50,739 --> 00:42:52,910
One, two, three... ah!
1093
00:42:53,010 --> 00:42:55,081
It's coming, it's coming!
1094
00:42:55,181 --> 00:42:56,651
And up!
1095
00:42:56,751 --> 00:42:58,219
And down.
1096
00:42:58,220 --> 00:42:59,523
I literally have nothing.
1097
00:42:59,623 --> 00:43:01,126
Go big or go home, baby.
1098
00:43:01,226 --> 00:43:03,497
We're going back to the top!
1099
00:43:03,632 --> 00:43:04,499
- The tuna was overcooked.
- Ohh!
1100
00:43:04,633 --> 00:43:05,902
The tuna was way over.
1101
00:43:06,036 --> 00:43:07,673
- It's just bland.
- It's so hard.
1102
00:43:07,774 --> 00:43:09,241
I don't want to use
my Immunity Pin.
77884
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