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

It's freaking Godzilla.

There are monsters on this platform.

The dish that will keep their team safe

was cooked by Andy.

-♪♪♪♪

There you go.

Oh, my God, he's fast.

Elise, I'm so sorry.

I am the comeback king.

And tonight, the platform

will not be stopping on your floor.

Jesus, take the wheel.

The platform is here!

It's coming, it's coming, it's coming!

And up!

And down.

I said it wasn't stopping.

You guys can slow down just a little bit.

Go big or go home, baby.

Ugh, I don't know what this is.

I don't know what to do.

I literally have nothing.

♪♪♪♪

Here we go!

Welcome back, everybody.

Whoo!

Yes.

Loving this energy.

What's up, baby?

Baby.

Let's go, let's go.

Feeling good?

Yes, chef!

Last time around, the three of us

were so impressed the way you all broke down those fish.

Let's build on that today, please.

Yes, chef.

Team Ramsay, thanks to Andy,

we are in that top-level kitchen

where we belong!

That's right!

Come on.

What does it mean, that pin?

Whoo, it's just a validation I'm in the right place.

I just have to trust myself and cook good food.

Love that.

Yeah.

So proud of all four of you, let me tell you.

Thank you, chef.

Gordon's girls are staying on top.

Team Arrington.

Yeah, let's go, let's go!

Thanks to Mr. Emerson,

we're in the middle kitchen today.

That's great.

Let's go.

Emerson's done more cooking than any contestant.

He loves elimination, right?

You said, if someone's gonna come back, it's me.

Hell yeah.

Today's a fresh start.

I want to stay out of elimination.

I don't want to be back there cooking again.

We're only going up from here.

Okay, Team Blaze, we're in the basement,

but that's not gonna hold us back.

I love it down there.

Good, because it looks like you're spending

most of the season down there.

Very usual.

Come on.

Right, let's get down to business, shall we?

For today's challenge, you'll all have 30 minutes

to create a next-level protein bowl.

You need to build a whole dish.

The base, the protein, incredible,

eye-catching toppings, and, of course,

the sauce that brings it together.

From the stalls and streets of Bangkok

to the brunch counters in Brooklyn,

they showcase international flavors

and creativity that define casual dining today.

From poke bowls to bibimbap,

you'll find them everywhere, on every street corner.

Even fine dining menus have them right now.

They look simple, but every layer

has to count and make sense.

Balance is crucial.

Yes, sir.

One more thing you should know.

Because we know food bowls are for busy people

that are constantly on the run.

Today, the platform's running.

It will not be stopping on your floor.

You have to grab on the go.

What? This is so unfair.

It's hard enough with 30 seconds,

let alone with it going up and down.

Oh, my God.

Team Ramsay, head to the elevator.

I'll see you shortly, and good luck.

Keep up that momentum, please.

To the top!

We staying in the top kitchen today.

Got it in the bag, girl.

Hey! Beautiful!

Let's stay focused. We got this.

And just make sure to grab, grab, grab,

because that thing is gonna be moving.

Here we go!

I'm feeling very insecure about how the platform's not stopping.

Okay, okay, okay.

I really need a station closer to the platform.

I'm right here.

I'm right here.

I'm here. I'm here. I got here, buddy.

I got here, dude.

Oh-ho! Cutthroat Kitchen!

Oh!

Yo, I got this first.

This is my station. I'm not moving.

Sorry, I got here at my station.

I got here, buddy.

Are you really doing this?

I don't care where you were yesterday, dude.

You don't get this station.

Hey, why are we mixing it up?

Like, what is going on?

Dude, I got here. I got here.

Tension, tension.

This is a Wild West standoff.

I'm sorry. I got here at my station.

Emerson, I got here.

Isn't this the station right here?

I mean...

I mean, I...

I mean, I was at the stove, so...

That was a dweeb move.

That was not a team move.

That was a dweeb move.

Here we go. Back where we all started.

All right, let's go.

Grab your stations.

Okay, I'll go right here.

Yeah, you know, I'll go right here, then.

Perfect.

Boys are back.

Whoo!

Let's go. Let's go, boys.

How we doing? We're ready to go?

Okay.

We ready? We're ready to rock?

Let's line up over here

so we can have a little pregame chat, right?

This challenge is in your real house, right?

Yeah.

I wake up.

It's a breakfast protein bowl.

Hit a workout.

It's a protein bowl after that.

After dinner, and it's dessert time.

Now it's like a yogurt bowl.

The only caveat is,

I usually layer the protein on top of the protein.

Ha-ha.

Champions are built down here.

We ready?

We ready?

One, two, three.

Let's go.

Team, I love the energy.

Let's go, baby. Let's go.

The only team with five members left.

Yes, yes, yes.

Five-slamma-jamma.

Clock it.

Let's go, ladies.

Come on.

How nice is this kitchen up here?

As that platform starts moving,

we'll get there early.

It's gonna go down,

but it's also gonna come back up.

So grab the protein first.

Let's send Richard a little present.

Yes.

Yes.

Richard!

Yes!

Oh, my God.

Oh.

Is it a Wagyu steak?

Is that it?

Oh, bleep.

No, it was a raw egg.

Oh, wow.

Here we go.

The platform is starting to move.

Let's go, let's go.

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

Platform comes down.

Pork belly.

It's moving so fast,

I don't have time to choose.

Black card, octopus.

It's just like, oh, God, oh, God.

Ladies.

I'm just like, ah, octopus.

Okay, I guess I have tentacles.

Crap.

Platform is still going, it's still going.

I'm reaching my arms down.

Everything is just slipping through my fingertips.

Man, that was fast.

And I literally have nothing.

Shoot.

Go.

Go, go, go.

I see this pork chop.

I want it.

Connor and I go at it.

He pulls it out of my hand.

Damn, I didn't grab anything.

I see a pork chop.

I grab a pork chop.

I come down.

It's not a pork chop, it's ribs.

You do not cook ribs in 30 minutes, period.

Grab a protein.

This thing's going quick.

I see these prawns slipping by me.

Platform is gone.

I don't have a protein.

As soon as you see it, let's go.

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

Okay, protein sauce face.

I see red prawns in the basement.

I went, whoa, hey.

Good looking.

It was on after that.

Like, red prawns were a gift.

Pork belly cod, duck.

Duck.

Are you kidding me?

I'd kill for that.

And I didn't have to.

Protein sauce face.

See this black cod.

I'm like, I'm gonna take that one.

What were these folks thinking upstairs?

There's some rice.

Rice.

Here it comes, here it comes.

Give me that steak, give me that steak,

give me that steak.

Oh, my God, there's still proteins coming out.

I can't even see.

Steak on left-hand side.

It comes right back up.

Oh, shoot.

No, Emerson, no.

I grab that skirt steak.

Whoo!

Grab a protein, grab ingredients.

It's either the nasty protein

or it's the salmon collar,

and I'm like, salmon collar it is.

Oh, gosh.

Hey, things are falling, things are falling.

Oh, yeah, give me that kale.

I need green.

This is mine.

Let's go, let's go.

I'm watching the platform come up.

There's pork belly here.

Quick, pork belly.

There's pork belly

on the other side of this platform.

No, no time.

No time to set.

Gotta go.

And the platform is gone.

It's gone that quick.

Shoot, man.

I said it wasn't stopping.

Man, man.

Right, ladies, your 30 minutes start now, okay?

All right, let's go.

Ugh, I don't know what this is.

I look down, and I realize

all I have is basil, sage,

and frozen spinach.

I'm literally freaking out right now.

I don't know what to do.

Try not to get in my head,

because I feel like if I get in my head,

I'm gonna get in my way,

and I'm just not gonna do good.

Hey, hey.

This is what you were made for, okay?

And it's coming down again.

Don't forget that.

It's coming down again.

I don't know what to do.

I literally can't do anything with nothing.

It is gonna come up and down again, okay?

Let's stay positive.

Okay, what'd you get, protein-wise?

Chef, I got tuna.

Run it in a little bit of egg white,

and then crust it, and then fry it,

and then you can slice it, yeah?

I'll be with you, okay?

Not at all what I wanted.

Gabrielle, what are you thinking?

The kofta, I've got beef.

I'm gonna do an Aleppo pepper tahini.

That'll be my sauce.

Love that.

Be careful with that platform.

Bloody hell.

It is gonna come up and down.

That shit is brutal.

Let's go!

Let's go!

Okay.

Oh, my gosh, here we go.

What do we grab?

We're gonna take some frozen fish pieces.

Okay.

I might even do a meatball

with these guys together,

because frozen fish is not our friend.

Very, very smart.

Yes, yes.

Very smart.

Thank you, Chef.

Great job.

Really nice idea.

Blessings all around, y'all.

Blessings all around.

Let's go.

We got flavor.

Guys, we gotta start cooking.

All right, don't get distracted

by the platform as well.

All right, Tim, what do we got going on?

Chicken oysters.

Yes, sir.

Really hard to overcook.

Yep.

You know, you want to get a nice char

on these guys, all right?

I want that thing smoking.

All right, let's go.

No basic bowls today.

No basic bowls, boys.

No basic bowls.

We need a starch, okay.

It's coming, ladies.

It's coming, it's coming, it's coming.

It's coming down again.

Let's go.

Get something on there, yes?

Pork belly here.

Thank God to the platform gods.

Well done.

But I don't have any experience

cooking pork belly.

Coming back down, coming back down.

Platform's on the move, guys.

I need a potato, I need a potato.

Stay ready.

Grab ingredients.

I grabbed some soba noodles.

I grabbed avocado.

I grabbed some pickled radish.

Grab them, grab them.

Now we talking, baby.

It's coming back, it's coming back.

It's coming back, guys.

Go to your station, organize yourself.

I'll let you know when it comes back up.

Platform's on the move.

Most of you need a base.

I need rice.

This bowl, like, it calls for it.

It beckons for rice.

There's a bunch of rice over here.

Jasmine rice and sushi rice.

Boom.

We got the job done, baby.

Let's go.

Jasmine rice, sushi rice.

There's rice noodles over here.

Jasmine rice sits better with a duck.

Jasmine rice.

Grab that.

And I'm like, ooh.

Someone grab the mayonnaise.

Pickled cabbage.

OK, there we go.

Boom, let's go.

Yes, chef.

Platform's here, guys.

I'm not seeing noodles.

I'm not seeing pasta.

I'm not seeing rice.

Oh.

Oh.

Oh, my god.

It's coming, it's coming, it's coming.

Here we go, here we go, here we go, here we go.

That's it.

It's moving so fast.

I don't have time to choose.

I'm like, oh, my god, an onion.

Thank you.

Ladies, got to keep an eye on that thing.

Five minutes gone, ladies.

Right?

Start thinking about the build out now

in a nice, delicious way.

I'm not.

I'm not well-versed in pork.

I don't use it at all.

So I'm just trying to wrap my head around, like,

what can I do, what can I do, what can I do?

I honestly, I was vegan for eight years.

I know that wasn't your pick.

But we'll make it work.

It's a great protein, OK?

Let's get that pork and marinade.

Yes, chef.

And then we'll start cooking it, yeah?

I'm kind of just looking at this thing.

It's looking back at me.

I'm looking at it.

It's looking back at me.

And I'm like, all right, we're going to do this.

Let's lock in.

This is what I got.

Let's make it happen.

We'll be absolutely fine.

We'll get through this together.

Ladies, it's moving again.

It's moving again.

Let's go.

I did not come here to work out.

I came to cook.

If anybody sees a grain, please let me know.

And up, and down.

Starch, starch, starch.

And up, and down.

Parsley.

And up, and forward.

It's falling.

Careful.

It's terrible.

Platform's on the move, guys.

I need, hey, I need that soy sauce

and liquid seasoning, guys.

Go, guys, go, go, go.

Grab, grab, grab.

Grab ingredients.

There's maple syrup.

Wasabi.

Oh, my gosh.

What in the heck did I even grab?

Let's go, let's go.

Flaming hot Cheetos.

Right off the jump.

Tater tots.

I don't know if it's quite next level,

but hey, who doesn't like a good tater tot?

Platform's heading back up, guys.

It's heading back up.

I need a starch.

I look around.

I don't see anything.

In a panic, I grab kale and tofu.

This is not enough.

I need to make this dish pretty much out of my ass.

Oh, ladies, ladies, ladies.

Anything?

Anything?

What'd you guess?

Nothing, Chef.

Damn.

You guys can slow down just a little bit.

Like...

All right, let's go.

20 minutes left.

20 minutes left.

Oh, damn.

What's the matter?

Oh, it's got a hole in it.

Yeah, it's the basement, yeah?

It's the basement.

Christian, so your doc just makes sure

the skin is crispy, yeah, Chef?

I'm doing a fried poached egg.

Okay, I love it.

Again, don't get too fancy on me.

You're going for best dish

if you pull something like that off.

I'm praying this egg is the piece de resistance

for my protein bowl.

Focus on it, okay?

Bring it home, okay?

Think about how it looks.

This blender's seen better days, huh?

This was Gordon Ramsay's first blender.

I can see that.

It's 138 years old.

Gordon used it when he was 13.

You do the math.

He's like Yoda.

Let's go, boys.

Come on.

It's horrible down here,

but you get what you get,

and you don't get upset.

Get those meatballs rolled, Danielle.

Yes, ma'am.

Big flavors, y'all.

Matt, what are you thinking?

I got my ribs on in the pressure cooker.

Love that.

What's the base of the dish?

My base is gonna be, uh...

these, uh, Brussels sprouts

that are gonna be with, uh,

pickled, uh, cucumbers.

Okay, pretty minimal grab.

Yes, Chef, yes, Chef.

Usually the base of a bowl

is a starch,

and I don't have that.

Having no starch

could be a big problem.

So it's kind of like a...

Okay, turn this all the way up.

All right, all the way up.

Jesus, take the wheel.

Let's go.

Cotter.

Yes, Chef.

What do we grab?

I got some black rice cooking

to make a little jambalaya.

Awesome.

I want to do a kebab.

I want to do a skewer.

Yes.

Let's get it.

I'm gonna do a whole...

A bowl skewer.

A bowl with a skewer on top.

Okay.

I love that presentation.

Great, kind of Cajun,

Louisiana.

Yes.

Amazing.

Big-ass flavors today.

Delicious.

Got you today, Chef.

Emerson, what'd you grab?

I grabbed a flat iron steak.

I didn't grab a starch,

so I'm making an egg noodle dough.

Heck, you're making your own egg noodles?

I'm doing my own egg noodle pasta.

Wow, amazing.

I love it.

I'm making my own.

Culinary God,

shine down upon me right now.

Amen.

Bachete, you good?

Couldn't be better.

Trying to make you proud today.

Let's go.

Go big or go home, baby.

Come on.

Right, Cole, what's the dish?

Rice with sweet and spicy pork belly.

Nice.

Pineapple and harissa sauce to go on top.

We got an amazing protein here.

Beautiful.

Still not 100% confident.

Chef Ramsay's telling me it's beautiful,

so we gonna call it beautiful

because I need it to work in my favorite right now.

We got this, ladies.

We got this.

Thank y'all for encouraging me.

I'm encouraging y'all.

You got this.

Whoo!

Andy, we can build out a really nice bowl here.

Yes, Chef.

We got an amazing protein here.

Oh, my gosh.

I have no idea how that thing is cooked.

I'm like, take a deep breath.

I'm gonna listen to Chef Ramsay no matter what.

In the oven for two minutes.

Yes, Chef.

Get that nice and pink in the middle, okay?

Yes, Chef.

Just so happy we've got Chef Ramsay on our team.

Let's go, ladies.

We got this.

Time check, please.

We're halfway down, guys.

15 minutes to go.

It's not getting...

I tried running the noodles through the noodle press.

It's not coming out.

But it is too sticky.

Emerson, let's go, bud.

I'm stressing out.

Stop shaking.

You got this.

Oh, my gosh.

You got to get those noodles done.

Pull it a little bit.

Pull it a little bit.

Just focus.

I'm, like, trying to get it in there.

Get this thing nice and perfect.

Thank you, Chef.

I'm making egg noodles from scratch.

That could really be the death of me.

Move on.

You can't stop.

Get that beef seared, right?

You know what I mean?

Yes, Chef.

Ten minutes remain.

Yes, Chef.

Feeling good.

Pull it together.

I have a base.

I have my protein.

I have sauce.

I have three, four things.

Pretty strong, guys.

Jared.

Chef Blake.

What are we making here?

Shrimp.

Shrimp on top of rice.

We have a little corner

of crunchy potatoes there.

Tater tots.

What a gift, Jared.

Do kids still love tater tots?

Kids still love tater tots.

Love it.

It's a staple.

Do adults still love tater tots?

Adults still love tater tots.

Dust it in the flaming hot Cheetos.

Got it.

It's going to be nice.

Have you ever cooked bowls before?

Yeah, yeah.

Okay.

We're used to, like, just throwing

a bunch of stuff in there.

What about for those kids at school, Ben?

You ever make bowls for them?

One way or another,

it would turn into one, right?

You got your rice.

You got your chicken.

You got the veg.

And you got to make it look pretty, right?

It can be ugly, because as soon as it's ugly,

they're not touching it.

Salt.

Any salt.

You need salt?

Yep.

You got to get salt on the tots.

Salt on the tots.

Chef Blaze,

can you grab some salt for me?

Sorry.

Garlic, garlic, garlic, garlic.

Run over there.

Run over there.

Ice, Blaze, if you got it.

Ice, ice, ice.

Ice, ice.

I'm supposed to be the quarterback, Jared.

Ha-ha.

But listen, I'll run the play, dude.

I know he's a famous NFL footballer,

but what is going on over here?

Let's go, bro.

Let's go, boys.

Come on.

Let's go, team, Blaze.

Come on, boys in blue.

Let's go.

We got to lock in, guys.

Let's go.

What the...

Everything's got a hole in it.

Guys, four minutes,

two minutes away from plating.

Back, back, back, back, back, back, back.

Hot, hot.

Coming around, guys.

Oh, yeah.

Take me down south, baby.

Where we at, Machete?

Where are your noodles?

Try one.

See what you think.

Get it cold.

Really fire.

Eggs marinating.

We're getting it going.

Chef, what do you think

about me cutting these tofus

a little bit smaller?

Make sure you're transforming

that tofu and you toss it

in a nice light sauce

or something that you're doing

to transform the ingredient.

Yes, chef.

Let's go, team Arrington.

Let's go, team Arrington.

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

Okay, ladies,

we're down to the last two minutes, okay?

So we can start plating.

All right, chef.

Oh, oh, turn off, turn off, turn off.

I completely forget about my tuna.

Oh.

Got to keep an eye on that thing.

Take a look.

Oh, no.

Chef, do I slice it now?

We got to go.

My heart is pounding.

I slice it thinly, I'm like,

oh, God.

Overcooked tuna is not gonna play.

Platform just gone down, ladies.

One beautiful plate, ladies.

All right, platform is here.

Okay, let's go.

Sauces, proteins, garnish.

Pull it together, Gary.

The platform is here.

The platform is here!

Jared, let's go, dude.

Tim, put the last looks.

Last looks.

If you got something else

and you missed it, put it on there.

Nope, nope, nope.

Let's go, Timmy.

Nope, got you.

Wipe you, wipe you.

Platform's on the move.

Platform's here, guys.

I got this back one.

Let's go.

I'll get this one over here.

Call it out.

Connor, let's go.

Let's go, you got a spot.

Save Connor a spot.

Come on, Connor.

Right here, bro, right here.

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

Good job.

Really good job.

You're the top.

Platform's here.

Go.

Go to your left side, ladies.

Go to your left, go to your left.

We've got to go.

Now, we've got to go.

We've got to go, now.

Doesn't matter, doesn't matter.

Right here, right here, right here.

Go, go, go.

My bad, sorry.

That was brutal, yo.

Look at these.

Oh, my goodness me.

Uh, incredible.

It starts with an incredible base.

Starch, protein, eye-catching toppings.

And then that's tied together with a beautiful sauce.

Right, shall we start?

Yeah, let's go.

Let's start on the middle floor, please.

This guy's really showed out today.

Okay, we are starting with pork rib

served over roasted Brussels sprouts.

Ribs are nice and tender.

But it is missing a starch.

It is missing a body.

To me, this doesn't look like a bowl.

It's almost like a meat and three.

This, to me, is not a bowl.

Okay, next up, frozen fish meatballs

served over roasted cauliflower.

These little sort of fish meatballs are delicious.

I wish it was presented a little bit more

like a bowl so you could see all the elements of it.

Next, we have a barbecue pork skewer.

It's a take on a jambalaya.

This bowl is rich and delicious.

It is wholesome.

It's a bowl for the winter.

I love it.

It's giving California meets Louisiana soul.

For me, there's so much going on in this dish.

I mean, go ahead and throw some chocolate chips

and sprinkles in it.

No.

Okay, next up, we have an Asian salmon bowl.

This is served over buckwheat noodles.

Wow, smart.

What a great idea.

What I love about this is that it's got

a lot of contrast of textures.

The soft avocado and the fleshy salmon

and then the runny yolk.

It's a proper bowl.

It's like around the bowl in 50 tastes and textures.

It's beautiful.

Come on with it, baby.

Take me on the next level.

Dish to the top.

Okay, lastly, we have a flank steak

served over handmade noodles

with an ahi amarillo sauce.

Handmade?

I love that.

I mean, to make your own egg noodles

under pressure, valiant effort.

The actual flank steak is cooked beautifully.

Pasta's actually delicious.

Mic drop.

However...

Oh...

What is this?

Seared tofu.

The one issue that doesn't fit here

is the texture of that tofu.

You have to be so careful.

It needs either frying, coating, crisping.

It needs marinating.

But tofu's hard, man.

It's like eating your grandma's sponge.

Up to the top?

Yes, please.

Here we go.

First off, this is beef kofta rice bowl

with tahini dressing.

I love the flavor that is achieved in a beef kofta

and the texture of the rice is cooked perfectly.

This is a really smart cook.

I love the intelligence across this bowl

and the pickling of that sushi rice,

which we know is very hard to get right.

Marvelous.

Really good.

Next up, it's a sesame seed crusted tuna

over orzo salad.

When I think about a bowl,

this visually reads that.

Vibrant, beautiful colors.

However, the tuna is really overcooked.

I love the fact that it's got all these flavors.

It's a proper bowl.

The glaring mistake here is that overcooked tuna.

I've really messed up.

Really, I don't want to use my immunity pin.

This is a grilled octopus

on top of a chorizo spaghetti.

It's a tasty dish,

and the octopus is cooked really, really well.

But to me, it does not look, feel, or eat like a bowl.

It's a pasta dish.

I disagree.

It's not a pasta bowl.

It is a protein bowl.

I love this dish.

It's very good.

Next up, sweet and sour caramelized marinade pork belly

over rice and chorizo sauce.

This individual actually started the cook with no protein

and grabbed a protein second time around.

Can I order that for lunch?

I really, really love all the bold flavors in here.

It's vibrant.

It looks visually appealing.

I love the simplicity of this dish.

A vegetable, a beautiful starch.

Every element in this bowl works beautifully,

and the caramelization on the pork, marvelous.

Really good.

Oh, my goodness.

What the hell eat?

Like, who would have thought?

I really feel like this is, like,

my rise from the ashes moment.

Let's head on down to the basement.

Some basement magic.

First up here, we have a gochujang-glazed red prawn

with rice and Cheeto-crusted tater tots.

I got to go for the tot first.

Believe it or not, this is probably the best shrimp

that I've had in the competition so far.

Great balance, and it's fun to eat.

Honestly, I'm not a big tater tot fan.

But I love these.

They are so good, especially with that sauce.

Really good.

If you're lucky enough to get tater tots,

I think that that's truly creative.

It's a basement ingredient for sure,

and I think it adds a nice crispy texture to it.

All right, moving on.

We have a glazed chicken oyster

over yellow rice with a kimchi mayo.

Oysters.

There's only two oysters per chicken,

so this is an exclusive bowl.

It's lovely. It's vibrant. It's rich.

Well done.

Next up, we have a pan-roasted black cod

over couscous

with a ginger miso dressing and some pickled chilies.

For me, this is the ideal bowl that I want.

There's amazing textures to enjoy.

Just when you've got so much couscous in there,

it just needs lifting.

All right, last up, we have

a seared duck breast

over rice with a poached fried egg.

Fried poached egg. Sounds delicious.

It has a lot of finesse.

This is definitely an elevated,

fine-dining approach to a bowl.

Yeah, bowls can be fine-dining.

This is definitely what this is.

You're sitting in an izakaya, you know, having a nice lunch.

Duck cooked beautifully.

Who cooked that duck is a pro.

Top marks.

And then we come into the genius idea

of the poached fried egg.

Smart. Love it.

It's good, man. It's very good.

To have them recognize that I put my heart in that egg,

I didn't just put a sunny-side-up egg in.

I made a ooey-gooey fried poached egg,

and they saw it.

Wow, we got some talking to do.

Have a chat amongst yourselves,

because this is gonna be very, very difficult.

Bro, we have to get top dish.

They loved your dish, yo.

I know.

They loved it.

Oh, boy. Um, dish of the night.

Should we start at the basement?

The duck, exceptional.

The duck was cooked perfectly.

Really nice. Beautiful.

One of the most technical bowls we've seen.

I'm ready for another one, I'm saying.

The one that surprised me the most

was the red prawn tater tot.

Your shrimp was outstanding.

This chef cooks for a lot of kids,

and I love that idea.

I mean, having six kids, Oscar especially,

if there's no tater on the plate,

he won't eat everything else.

So I love the balance of that,

and he played to his strengths.

He nailed it.

We gotta be going back upstairs, man.

We gotta be going up to the top.

Can we talk about the top floor?

The pork belly?

The pork belly was pretty spectacular.

Yeah.

I really think it was, too.

She was in tears after that first grab.

I had zero items in my hand.

I know.

Not a protein, not a fat, nothing.

Middle floor.

I love the salmon bowl.

Beautiful.

That was machete, actually.

I mean, for him to cook with such finesse.

He did, from right out of the gate.

A burly 300-pound chef

with half his hair cut.

He did well.

Weakest-performing dish.

Shame the tuna was overcooked.

Tuna was way over.

It just sucks.

I know.

Everything else was great.

Just my tuna.

The unwanted tofu, I mean...

It's just bland.

Marinated.

100% marinated.

Absolutely.

You have to add flavor to it.

That was Emerson's dish.

Again?

Oh, my goodness.

The Brussels sprout base, right?

That didn't have a starch.

There was plenty of opportunities

to grab whatever you missed.

All these bowls do need a starch.

Come on, machete.

Pull a story, man.

That's so hard.

Oh, gosh.

Shall we?

My goodness me.

Okay, so here we go.

We asked for next-level protein bowls,

and most of you delivered on that.

However, only one dish

can keep their team safe from elimination

and move them to the top level

for the next challenge.

We need a miracle gun.

The best protein bowl today was...

Cole.

Oh, my God!

Yes!