Original subtitles

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

will not be stopping on your floor.

The platform is here.

And up, and down.

The best protein bowl today was Cole.

Emerson, I'm going to send you back in.

Oh, that's beautiful.

So Emerson, bye, bye, bye.

And tonight, you'll all be cooking

an incredible dinner service.

We have awesome friends of ours to judge.

Seven mission stars between them.

This is crazy.

What didn't you grab?

We want it all.

We are on fire in here.

Woo!

Le Chef, hey, get in here.

Everything's a blur this moment.

Stop putting the asparagus in the same place.

It's not preschool.

Let's go.

Absolute madness.

What?

Oh, wow.

Welcome, guys.

Oh.

What in the world?

Getting boozy today.

Oh, it's so cute.

Who's going to be in here eating?

And how many plates do we have to make?

It's looking a little different here than usual, right?

Yes, Chef.

You guys have worked so hard.

Guess what?

Richard, Naisha, and myself are going to cook for you.

What?

Wait, what?

Are you serious?

You sit down.

Take a seat.

Sit down.

Enjoy.

Ah!

Machete, what would you like?

I want your beef wellington.

Beef wellington.

Anything else? Appetizers?

What would you like?

Scallops, please.

Scallops.

Love that.

Dessert, anybody?

Tiramisu.

Tiramisu.

OK.

And wellington, tiramisu, scallops.

Let's go.

I'm putting my apron on.

Get up!

Are you kidding us?

Seriously?

Come on.

They got excited.

I really hope no one on Team Blaze fell for that.

I didn't take it seriously.

I wasn't hungry for a delicious meal.

It's fine.

Listen up.

This place is set up because in minutes from now,

it's going to be filled with hungry diners.

That's right.

For the first time ever, you'll all be cooking

an incredible dinner service.

Dang.

OK.

OK.

I have zero experience with dinner service.

I'm like, somebody call my daddy to pick me up.

I'm scared.

There's even better news.

There will be a completely separate ingredient

drop for each level.

Oh, wow.

I.e. the basement will have their independent drop.

Middle floor will have their independent drop.

And the top-flight kitchen will also have

their independent platform drop.

So no excuses for creativity.

Let's get it.

Each team will have 40 minutes to work together to create

one stunning course of the menu.

Let's get it.

Yes!

Let's go.

OK, listen, everyone here has served up large parties

before, whether it was working a busy restaurant service

serving a large holiday dinner for a family meal

or even a pop-up social media event.

The approach is always the same, quantity and quality.

Yes, Chef.

Yes, Chef.

Team Arrington, we may be in that basement,

but we will be delivering an amazing starter,

that appetizer that's going to set the tone for the evening.

Yes.

Dang.

OK, Team Blaze, 20 minutes later,

we'll be serving the fish course out

of the middle-level kitchen.

Yes, Chef.

Team Ramsay, listen up.

20 minutes later, you'll be serving a show-stopping meat

entree from that top-level kitchen.

Yes, Chef.

Yes, Chef.

OK, here's the other thing.

The three of us mentors, we're going

to be standing side by side with you shoulder to shoulder,

grabbing ingredients.

Let's get it.

Get it.

Right?

That's my boy, Blue.

That's my boy, Blue.

How exciting is that?

Exciting.

We're part of the teams today.

Come on, Whit.

Because we're going to be in the kitchens cooking alongside

you, we've asked some very special friends of ours

to come in and taste from your courses

and determine a winner.

Now, please welcome three of the most incredible chefs

in the world, seven mission stars between them.

Give it up, guys.

Let's go.

Woo!

Woo!

Woo!

First up, let me introduce a phenomenal chef.

He holds two mission stars and a host and mentor

of Next Level Chef Brazil, Alex Attana.

Welcome, Alex.

Chef Alex Attana just looking at me.

Bucket list.

Bucket list.

Now holding two mission stars for his flagship restaurant,

A. Wong, the incredible Chef Andrew Wong.

Woo!

Woo!

I mean, ah, absolutely mind blown.

I mean, Chef Wong, like titan of industry, master of craft.

And finally, my favorite, because she

was my former head chef for 10 years,

but now runs her own empire.

And it's the first ever British woman

to be a recipient of three mission stars.

Give it up for Claire Smith.

Woo!

Claire Smith, wow.

We are a band of wild females.

And we are in the presence of greatness.

This is girl power at its finest.

This is our first ever restaurant takeover.

Alex, I'll come to you first.

What are you looking for?

I have expectations.

Delicious food.

Claire.

They've not got a lot of time.

So try to give your dish some personality.

Really make it stand out.

Absolutely.

Andrew?

And most importantly, don't panic.

I could never do what you guys do in this kind of setting.

But try not to panic and keep things simple.

Let's go.

Let's go.

Team Arrington.

Yes.

Head to the elevator, and I'll see you shortly.

Good luck, guys.

Woo!

The pressure is definitely on.

And then you bring these three from the cooking heaven

in to judge us is huge.

Yeah!

Yeah!

Get it, team.

We're doing a dinner service.

This is my bag.

We smile.

We welcome our guests into the kitchen.

But at the same time, we're in the basement.

And fine dining is all about finesse.

So I'm going to have to dig deep.

This is my world.

In my world, that sort of posh, everything on a certain side,

serve to the left, no breathing, that sort of environment

is not my wheelhouse.

Let's get locked in on a rough vision with Chef.

When we go to the grab, we're thinking

about the same rough vision.

Yes.

Yes!

Yes!

Let's go, team!

Let's go, Chef.

What are we thinking for an app?

I want some femininity in it, and I want some softness.

You guys OK with drawing from your femininity?

Let's do it.

Every single day.

Yes.

And who's doing what?

Sauce.

Protein.

Protein.

Garnish.

Garnish.

You got the knife cuts, bro.

I can help with garnish.

When we see this platform come down,

we're going to be able to tighten our vision up.

As soon as you have an instinct on protein.

As soon as I see it, I'm going to make it happen.

OK, please.

OK.

And I'm here to help you.

I will be here to support you.

All right, let's go, boys.

Let's go, baby.

We have one mission, is to wow these Michelin star

chef and judges.

We have a plan coming in.

I'm fish.

OK.

Saucier.

OK.

Veg, bread, veg, starch.

Starch.

OK, let's not get too wrapped into we're

going to make this sauce, or we're going to do this thing,

because we don't know what's going to be on that platform.

I'm here with you.

I'm cooking with you.

I'm running with you.

Let's make the dish look like it's a restaurant plate,

obviously.

We have a restaurant today.

All right, let's go.

Let's go, ladies.

Let's go.

We good?

Yay.

First time ever, restaurant service.

22 plates.

Yes, sir.

It's a big one.

How are we going to divide and conquer?

Who's going to cook the protein?

We have not decided that yet.

Yes, sir.

That's really important.

Yeah.

I'm here.

I'll do as much as I can, but you guys need to lead it.

Platform's coming down, guys.

Ooh, it's game day, baby.

Let's go.

Woo!

Let's go!

We have scallops on the right.

Scallops, scallops, scallops.

Yes.

Yes.

Ooh.

A giant thing of scallops on my bone.

I see miso, white miso and sake.

I got to make a miso sake butter to base these bad boys in.

We have peas for a sauce.

You have white wine here.

Oh, white wine.

You have shallots.

Beautiful shallots.

Garlic.

Lemon and orange.

Yeah.

Great.

Oh, la, la.

I have citrus and pea sprouts.

Radishes.

You know, I'm feeling confident, but at the same time,

this challenge is not about individual skill.

It's really going to come down to communication, teamwork,

and strategy.

Oh, we want these micro greens.

Enough for 22 dishes.

Good job. Good job.

OK.

What did we grab?

Scallops. Yes.

Beautiful.

So what are we thinking, guys?

We have no time.

Time is of the essence.

A sake miso scallop.

A miso scallop.

OK.

I say no.

I want to go more citrus and French.

I like citrus.

Let's work together, guys.

This is your dish.

I just want to support your vision.

I want to be a warm sauce.

I'm thinking whole, dude.

Let's go whole.

Scallops is a whole water dish.

This is difficult.

It doesn't feel kumbaya for me.

We need to grow a nice, beautiful herb salad over top.

Yes.

Pickled radishes.

And I love the idea of a puree on the bottom to anchor it.

You can make a sunchoke pepper, right?

Yes, I can do that.

All right, guys, our 40 minutes starts right now.

Let's go.

Let's go.

22 perfect dishes.

Season the miso, season myself.

OK, Matt, what are we working on?

I'm first going to get the pickling liquid going

for the radishes, and then I'm going to start cutting them.

What are you working on, Conner?

Garnish, the most beautiful salad

you've ever seen.

You've done catering events before, right?

Every single day.

Amazing.

My catering events are just absolute hospitality

and personality on the plate, max flavor, max love.

If you put that on that plate, those judges

are going to taste that.

Oh, yeah.

I'm going to welcome them with everything I got.

I love that.

Let's get it.

Guys, I don't know about you, but I want

this to be a winning course.

Yes.

Yes, chef.

I am always excited when I get to wear an apron.

I want the best pieces, OK?

And just pour that same pickling over each one of them,

OK?

Cooking's definitely the best place I

feel like I'm in my element.

Delicate, nice.

A very exciting day, to say the least.

What are we working on, Danielle?

Right now, we're working on our vinaigrette.

And how are we incorporating the basil?

Is it going to be a green vinaigrette, or is it going to be?

It's going to be a green vinaigrette.

I want it to feel striking, but I

want to see little bits in it.

I feel good.

I feel excellent.

Come on, baby.

Come on, guys.

Leave yourself time on the back end.

Machete, you good?

How you doing, machete?

I'm making a sake miso, though, if you'll give me a second.

I'm just doing this as, like, a nice base over the top.

I'm just going to brush it lightly.

After you sear them?

Yeah.

OK, nice.

Don't be too delicate, OK?

To me, a perfect scallop should be treated just

like you cook a marshmallow.

Crispy on the outs, gooey in the middle.

I love a scallop.

Machete, when are you starting to start grilling scallops?

I'm about to start right now.

I'm just seasoning them up real quick, chef.

Great.

Here we go, y'all.

Wish me luck.

Don't forget, these are going to be your first to turn, right?

Yes, ma'am.

Here you go.

Delicious, chef.

I don't want a rubbery scallop, OK?

I don't either.

I don't either.

These are almost.

Almost.

Almost.

Oh, these are so pretty.

22 minutes left, guys.

22 minutes.

Heard, chef.

Con, are you good?

Come on, y'all.

We want ramekins for our puree.

Puree?

Or are we just going rustic?

Rustic, baby.

What puree?

The peas.

What puree, guys?

Meat sauce.

I thought we did a puree.

If we need to, we need to fucking hurry it up.

Let's go.

Yeah, where the hell is the pea puree?

I thought we agreed on that at the beginning of this menu.

Do we need the puree?

I think I said no to the pea puree.

Did I say no to it?

I love the idea of a puree on the bottom to anchor it.

You can make a sunchoke pea puree.

Yes, I can do that.

Where's the puree?

Where's our puree?

To be honest, I thought Danielle was on the puree.

I thought she was on sauce and puree.

And there's a little bit of rubbing of shoulders here.

This is a team challenge.

Lo and behold, we have no pea puree.

Please make sure you talk to each other.

What are y'all thinking?

Do we need the puree?

The more things you put on the plate,

the judges are going to have more things

to point out that aren't right.

Sample.

Let's skip it.

Yes, Chef.

Guys, 20 minutes left, and we plate in 13 minutes.

All right, hurry, hurry.

Team Blaze, we're going to grab it all.

OK, here we go.

It's moving.

When the lights green, it's go time.

Yes, Chef.

Team work.

Go, Sunchoke!

Let's go.

All right.

Grab what we can.

Salmon.

Grab what we can.

What do you do?

Salmon, OK?

This is what I do.

Crispy skin, seasoned perfectly.

Let's get it.

Let's get a salmon.

Take a salmon.

Herbs, garnish.

Did we get a starch?

This is crazy to me.

There's so many potatoes.

Really, we're making one plate, but we're doing it 22 times.

Yeah, we got a starch.

Grab it.

Empty it out, boys.

Empty it out.

Drop the capers.

Drop the capers.

You got them?

OK, good.

Richard.

Yes?

What didn't you grab?

We grabbed it all.

What the hell?

We wanted it all, Gordon.

We wanted it all.

Let's go.

Oh my gosh, I get to wear the apron.

I think if we have those potatoes tossed in a green sauce,

then we're good.

I love this part of my job.

But yeah, there's a lot of pressure.

The asparagus, we only need the tips.

The fish, make sure that that skin is really dry.

All right, gentlemen, here we go.

Our 40-minute starts now.

Let's go, boys.

Come on, you boys in blue.

Let's get organized first.

You got a chef knife I could grab?

Chef knife over here?

Right here, chef.

We'll wipe it down.

I love that I get to cook with the team today.

Give me an apron and a t-shirt and a chef's coat,

and let's go.

We got Chef Richard Blaze on our squad.

I've never seen anything like this.

Look at that.

This would make a killer video.

OK, it's got to have big flavor.

This is a very simple dish, but it's got to have big flavors.

Yeah?

Yes, chef.

Right this way.

Welcome.

Thank you.

We're cooking for 22 people, and we're

cooking for an esteemed panel.

Thank you.

Thank you.

I don't want to fail today.

I don't want my team to fail today.

Some water for you, sir.

The number one thing that's got to get going are the potatoes,

so I'm going to jump in with you.

Please.

Tim, you ever cook for a lot of people,

like holiday dinners and stuff?

That's about as big as it gets, honestly.

OK.

Normally, it's just a few people here and there.

How many people?

How many people is that?

We're talking like 10, max.

So this is a first time for you, then, right?

Absolutely.

Yeah, this is a first.

As a social media chef, this is not something

that I ever get to experience.

I'm feeding people who fit around one table.

So to put 22 beautiful plates together,

it's out of this world.

Guys, you know the Doberman Pinchers, right?

Yep.

You know how their ears stand up.

When we're talking to each other,

that's how we are today.

Yes, chef.

Yes, chef.

All right, Christian, talk to me

about this sauce, yuzu, capers.

Is this a tartar sauce, a remoulade?

This is going to be a remoulade.

I don't want tartar sauce unless it's fried.

A remoulade's going to give brightness

to that pan-seared fish.

OK, got it.

Make sure that this holds on the plate.

Yeah, I don't want to break it either, chef.

OK, got it. I love it.

Jared, I want to do a demo on the asparagus.

Yeah.

Listen, dude, just be light with this.

Especially you. You're a strong guy.

The skinny ones, we don't need a lot of peeling.

Right?

Beautiful.

We want to see that we peeled them.

Got it.

OK.

Let's go.

35 minutes left.

Yes, chef.

Are the potatoes cooking?

Potatoes are on.

OK, good.

OK, Darian.

Now listen, you do fine dining.

So do, baby.

You know it, isn't it?

Tell me about your restaurant.

It was one of the first upscale Jamaican restaurant

in the country, too.

Really?

In Buffalo, yeah.

People always ask me, is there a need for Jamaican food?

I'm like, no, but if you make it, they'll come, right?

Well, there's always a need for delicious food, right?

Yes, chef.

OK, it's a little pressure.

The main part of this dish is the protein.

And that relies on me to make sure that's perfect.

Let's go.

How long are you going to be on those radishes, buddy?

Matt, come on, bud.

Yes, sir. Yes, ma'am.

You're not going to get your time back, right?

Yes, chef. Yes, chef.

Do you guys want this or not?

Yes, chef. Yes, chef.

The intensity is astronomical.

Machete, I want a nice, beautiful miso on that.

Put a plenty, OK?

Yes, chef.

Everybody happy with the dish?

Very, very happy.

I'm going to do nine of these just for the judges, OK?

Yeah, separate them.

Just separate them.

Judge.

Judge.

I need scallops here.

Cheese or glaze over the top.

Let's go. Start plating, guys.

Start plating. Scallops.

I got scallops.

Machete, you have to move, guys.

Woo!

Let's go.

Come on, bubba.

Come on, bubba. Two at a time.

Guys, are we saving the most beautiful plates

for the judges?

These are the judges, OK?

Look, they're already ready to go, as they are, OK?

Judge is at the end. Put it at the end.

All right, behind.

Behind.

We need one more scallop for this one.

We need one more scallop, guys.

We need one more scallop.

And I need this to have more miso.

90 seconds, guys.

These are our judges.

I want them to have extra citrus.

Doors open, guys.

Start loading.

I need 22 dishes in that elevator.

Now, let's go.

Let's go.

You have the judges' dishes, Danielle, right?

Don't forget which ones they are, please.

Judges' dishes are where?

Where's the judges?

I'm not sure which ones are judges.

Which ones are judges?

I literally set aside these scallops

perfectly for the judges.

I waited to cook them to the very end.

Where's the salt?

Where's the vinaigrette?

The doors are closing.

Machete!

Get in.

Come on, Machete.

Machete!

Machete!

Take it.

We got it.

We got it.

Come on, Machete.

Whoa.

Great job.

Woo!

Good job, guys.

I'm proud of you.

Love you.

I love you, too.

Big guy.

I ain't ever seen myself move that fast.

Wow.

I'm going to set my silver tray down, and we're going to play.

Smiles.

Chefs, it's an absolute privilege and an honor

to have you with us today.

Pleasure.

Thank you all for being with us.

Thank you.

Looks good.

How are you doing ladies this evening?

This looks great.

I'm very healthy as well.

How are y'all?

Good evening, chefs.

Thank you so much for being with us today.

We're starting you with our first course of the night.

We have a beautiful miso and sake seared scallop.

You notice the beautiful peas and seasons.

We wanted to grease you with a radish and pea salad

with some of that pea sprout on top to lift the dish.

What are y'all sipping on tonight?

I deliver my best performance to date.

The machete comes over.

What y'all sipping on?

What are y'all sipping on?

White.

It's going to go perfect with this thing.

Yes, sir.

Scallops with the white.

Hey, that's how they do it in Texas.

Y'all enjoy.

Have a beautiful evening.

It's colorful.

It's good.

Let's do it.

Yeah, let's get in there.

They are beautifully cooked scallops, aren't they?

Really.

Perfectly cooked.

Really nice caramelization on them.

Just a little bit medium rare in the center.

Beautiful.

Did you get any miso?

No.

What was the vinaigrette?

Herb oil or basil oil.

It's too missing.

I've kicked.

You want something distinct about the flavor.

The place is safe.

Everything seems very, very nice.

Yeah.

But nothing like really punchy to make you go, oh, wow.

I'm going to remember this dish forever.

That's the only, but it's a really lovely plate of food.

Yeah.

The platform is moving.

Here we go.

3, 2, 1.

Let's go.

Let's go.

Oh, shoot.

Lamb loin.

Fillet.

Fillet, fillet, fillet.

We definitely want to go with the fillet

instead of the lamb loin.

There's mushrooms here.

Parsley left.

We got mushrooms.

We got garlic.

We need veg. Veg.

Potatoes.

We got potatoes or not?

You got potatoes?

Hey, you want pork?

Do you want tomato?

We want potato.

What is that?

I got potatoes.

Mushrooms.

Take it, take it, take it.

Some chili.

Oh, my god.

Oh, my god.

Love that.

OK.

Great grab here.

Really good.

Do we want to do anything with these tomatoes?

Do we have a plan?

Good news is, fillet, yes?

Yes.

Tarragon, maybe for the sauce.

And as well, these are mushrooms.

Maitake mushrooms.

Port wine sauce, so we reduce that down.

I was thinking also throwing in some plum for sweetness.

Plum and port wine?

Yes, chef.

Good, love that idea.

Chef, if you could start the cream sauce

first on the mushrooms.

Cole was like, you could tell she's done this before.

The balls to be like, Chef Ramsay,

get started on the mushrooms.

Like, oh, my god.

OK.

OK, ladies, our 40-minute start now.

Let's go.

Ladies, tell me who's doing what, please.

Me and Gabby are starting on the fillet.

Good.

I'm doing the port wine sauce, chef.

Good.

And then, uh, Amber.

How are you feeling, girl?

I feel good.

I'm going to do, like, one-inch cubes.

Is that OK?

Beautiful.

Amber, are you calling us?

We're right here?

Yes.

Afterwards, get that cream in the pan.

Yes, yes.

I'm going to go straight to do that next.

I have one job, basically, today, and it

is to get the potatoes right.

This is so scary.

Who knew food could be so scary?

I think the heat's a little hot.

Good.

We're not going to overcook it, right?

Nope, nope.

All right, if you see this white stuff coming out

of the salmon, that means it's getting overcooked.

But the skin is super crackly, dude.

You happy with it?

Yes, chef, very happy.

Thank you.

Everyone in our dining room is a VIP, right?

Yes, chef.

I say that in my restaurant.

I don't care who you are.

If you're in our restaurant, you're a VIP.

Yes, chef.

Chef, how are we feeling about crispy shallots?

I kind of like it.

You guys OK with crispy shallots?

Yes, chef.

I love crispy shallots.

Yes.

I noticed that we have a ton of shallots.

I can shred these things up on the mandolin

and just toss them in the fryer.

Hit them with some salt, and they're good to go.

18, 20, 22.

All right, our plates are laid out.

Tim, what's going on with the potatoes, dude?

I think they're good, but if you want to double check,

they might need another 60 seconds.

OK, in 60 seconds, grab them out.

Let them cool a little bit before we toss them

in the chimichurri, right?

Yes, chef.

So lots of oil in there.

Get them nicely seasoned.

See, they're all seasoned from a height.

So look, it's all from a height.

Yes, chef.

So look, in there.

OK.

Do you have any idea how excited I am to have Claire's

That woman is a powerhouse.

Good.

And then one more.

Five is enough.

22 filets at one time is a little outrageous.

Do not overcook your steaks, OK?

Yes, chef.

Ladies, we are 10 minutes down, 30 minutes to go.

We're in great shape.

We are moving, ladies.

Yes, chef.

We are moving.

We're plating in five minutes.

Yes, chef.

Chef, how do I get more color on these?

You don't want them too dark.

Are they crispy?

They're crispy.

OK, then they're done.

All right, how are we doing on the potatoes?

These potatoes are cooked, no?

We said 60 seconds.

Oh, shit.

I have one job here, really, and it's these potatoes.

Ha, ha, ha, ha, ha, ha.

But I look over, and I see Christian's

got it under control.

How are we doing, dude?

Potatoes, a little over.

Oh, shit.

These Michelin star chefs are about to taste

overcooked potatoes.

That's not going to happen.

The ones that are smashed and broken, OK?

We're not going to plate those.

We're not plating those.

If you say, I got this, don't worry about it,

then I'm going to walk away from you and be like, you got it.

So I'm a little shocked.

Fuck.

All right, Christian, that's all of them.

Be really mindful of them.

The ones that are smashed and broken, OK?

We're not going to plate those.

We're not plating those, chef.

Can I separate them?

Yeah, can you do that?

Can you, I mean, if you've got time.

They're definitely overcooked.

I can see it in Chef Blaise's face,

like, we shouldn't serve this.

We're plating in five minutes.

How far for those mashed potatoes?

Probably like five minutes, chef.

Right.

Let's go, ladies. We've got this.

Yes, chef.

Yes, chef.

How's that sauce?

Coming along, chef.

I'm giving it a taste.

Right. Beef stock.

That's on there now, reducing down.

Put the butter in there at the end.

It's going to be delicious.

Oh, yeah.

OK.

Mushrooms in a la creme.

Bacon is nicely reduced down.

Get it nicely caramelized.

Love that.

There you go.

We're working as a team, ladies.

Guarding girls!

Guarding girls!

I'm putting the asparagus back in here.

OK.

Darian, is the fish ready to plate?

Yes, chef.

It's go time, guys.

Let's go. Plate.

Plate.

Potatoes in the middle.

Are you trying to hide them?

Yes.

OK, just give me one that I can see, though.

Is that enough for 22 plates?

I think so.

OK, let's go, team, Blaise.

Come on, boys in blue.

Boys in blue.

OK.

Stop putting the asparagus in the same place.

It's not preschool yet. Let's go.

This plate has got fingerprints all over it.

You going to serve that to Alex Itala, fingerprints?

Claire Smith is going to destroy you guys for this.

Let's go.

Who's wiping plates?

I got greasy hands here.

The elevator's coming in two minutes.

We got to get these plates in that elevator.

I'm really stressed right now.

I don't think I've ever dressed more than four plates at once.

So this is just absolute madness.

Does every plate have everything we need on it?

We got to have a plan with the door open.

Let's go. You got to go.

You got to go.

Elevator's open.

Let's go.

Plate's got to go right now.

Let's go. Let's go right now.

Two minutes.

Leave them. Go, go, go.

Two minutes.

Go, go, go, go.

Let's go. Let's go.

No, no.

Oh, you're taking the plates from here?

Yeah. Let's go.

OK, let's go.

This floor is slippery.

Be careful.

Guys, we got to go.

Everyone. Everyone.

How many plates do we have left?

Let's go. Someone's got to go back.

Two left. Two left.

I got it. I got it.

I got it.

Go, go, go, go, go, go.

Which three are for the judges?

Which three?

You and me. You and me.

Not this one. Not this one.

Not that one. Not that one.

Grab another one from the tray.

I got plenty of towel.

Plenty of towel.

Good luck.

Towel for yourself.

Let's go.

Wait, wait, wait, wait, wait, wait.

Chefs.

Good evening.

Good evening.

Here we go.

Wow.

Wonderful. Thank you.

Thank you.

Go right here.

Excuse our size.

Small guys.

Chef Tim will explain the dish for you.

Tonight we have a pickled citrus remoulade

with a pan-seared salmon, chimichurri potatoes,

as well as a melange of vegetables.

Good.

Well, it looks great.

Thank you so much.

Thank you very much.

Thank you.

The sauce fits well with everything.

The sauce has got a really nice acidity.

It's super fresh.

It's a lovely sauce.

But I could have easily had more seasoning.

Yeah.

Salmon's perfectly cooked.

Lovely crispiness.

Yeah.

It's really clever cooking, really

good use of ingredients.

The potatoes are over-cooked.

Yeah.

I wish they'd played stronger with some of the flavors,

be a little bit more bold with that.

Yeah, really, absolutely.

We start plating in seven minutes, ladies.

All right, Chef.

Come on, reduce, reduce, reduce, reduce.

Let's go.

The sauce isn't reducing fast enough.

I got to get more pans and separate so that way

there's less to reduce.

I know time's ticking.

How's that coming down now?

I just separated, Chef.

Smart, smart, smart, smart.

This is it here, right?

Yes, Chef.

Good.

That is a money girl.

I can feel it in the air, ladies.

It's winning.

It's winning.

We're going to go all hands on deck now with the potatoes.

Yes, Chef.

OK, on there.

And squeeze.

Good girl.

Beautiful.

Lady, we got this.

We got this.

The potatoes better be right.

You cannot mess anything up, though, with salt and pepper.

I'm hoping there's enough butter and richness.

I'm hoping I seasoned it perfect.

OK, ladies, let's start dressing.

Let's go.

We're going to go parm, swoosh, filet,

middle, mushroom, dollop of creme on top,

and then the corn wine sauce.

That elevator's going to be here any minute now.

Let's go.

Let's go.

Come on, let's go.

We got this.

This is a sauce boat to the judges' plates.

Don't sauce those plates, OK?

Elevator's here.

I'm going. I got it.

Let's go.

Let's get the plates on there.

Let's get there.

OK, hurry.

That looks beautiful.

Let's go.

90 seconds to go.

Seriously.

Hand it to me, Cole.

Go, baby.

Hold up.

Chervil, Chervil, give me a Chervil.

There's one more.

There's one more plate here as well.

We need the greens.

I got it, I got it, I got it.

One more is missing greens.

One more is missing greens.

I'll break it off. I got it, I got it, I got it.

Consistency is the name of the game, yes?

Yes.

Thank you, Chef.

Good job.

Thank you.

Good job.

Ha, ha, ha, ha.

It looks pretty.

Oh, that looks great.

Thank you.

They're both pretty similar.

Tonight, for you, we have a beautiful filet

with a caramelized plum and port wine reduction,

a mushroom a la creme, and some infused pomme

puree with a pickled blackberry.

Wow.

Thank you very much.

How was it?

Amazing.

Incredible.

How's the view from the top?

Beautiful.

Beautiful.

And you all look amazing.

This is the best view yet.

Thank you, Chef.

Please enjoy.

Enjoy.

Thank you.

Very elegant presentation.

Yeah, it's very refined, isn't it?

I'm impressed that they made, like, a meat-based sauce

in such a short time.

The sauce is really nice.

I wish I had more, actually.

It's a classic filet de beef, but beautifully done.

My filet, it is lightly overcooked,

maybe too caramelized.

OK, yeah.

Dry sensation.

Yeah, yeah, seared too hard.

The potato puree could be even softer, more luxurious.

Yeah, yeah.

A lovely, lovely plate of food again, huh?