1 00:00:00,950 --> 00:00:03,390 (Transcrito por TurboScribe. Atualize para Ilimitado para remover esta mensagem.) Previously on Next Level Chef, the platform 2 00:00:03,770 --> 00:00:06,010 will not be stopping on your floor. 3 00:00:06,230 --> 00:00:07,750 The platform is here. 4 00:00:07,950 --> 00:00:11,150 And up, and down. 5 00:00:11,430 --> 00:00:13,650 The best protein bowl today was Cole. 6 00:00:14,610 --> 00:00:16,550 Emerson, I'm going to send you back in. 7 00:00:17,710 --> 00:00:19,190 Oh, that's beautiful. 8 00:00:19,410 --> 00:00:21,210 So Emerson, bye, bye, bye. 9 00:00:22,010 --> 00:00:25,390 And tonight, you'll all be cooking 10 00:00:25,390 --> 00:00:27,210 an incredible dinner service. 11 00:00:27,210 --> 00:00:30,270 We have awesome friends of ours to judge. 12 00:00:30,590 --> 00:00:32,590 Seven mission stars between them. 13 00:00:32,950 --> 00:00:33,890 This is crazy. 14 00:00:33,990 --> 00:00:34,970 What didn't you grab? 15 00:00:35,010 --> 00:00:36,130 We want it all. 16 00:00:36,790 --> 00:00:37,930 We are on fire in here. 17 00:00:38,070 --> 00:00:38,170 Woo! 18 00:00:38,510 --> 00:00:39,630 Le Chef, hey, get in here. 19 00:00:39,890 --> 00:00:41,330 Everything's a blur this moment. 20 00:00:41,450 --> 00:00:43,290 Stop putting the asparagus in the same place. 21 00:00:43,350 --> 00:00:43,950 It's not preschool. 22 00:00:44,130 --> 00:00:44,490 Let's go. 23 00:00:45,110 --> 00:00:46,050 Absolute madness. 24 00:01:06,310 --> 00:01:06,830 What? 25 00:01:07,570 --> 00:01:08,510 Oh, wow. 26 00:01:09,070 --> 00:01:10,270 Welcome, guys. 27 00:01:10,550 --> 00:01:11,070 Oh. 28 00:01:18,600 --> 00:01:19,840 What in the world? 29 00:01:20,040 --> 00:01:21,300 Getting boozy today. 30 00:01:21,400 --> 00:01:22,340 Oh, it's so cute. 31 00:01:22,340 --> 00:01:24,020 Who's going to be in here eating? 32 00:01:24,220 --> 00:01:26,020 And how many plates do we have to make? 33 00:01:26,280 --> 00:01:28,160 It's looking a little different here than usual, right? 34 00:01:28,380 --> 00:01:28,880 Yes, Chef. 35 00:01:29,160 --> 00:01:30,560 You guys have worked so hard. 36 00:01:31,240 --> 00:01:31,900 Guess what? 37 00:01:34,000 --> 00:01:36,040 Richard, Naisha, and myself are going to cook for you. 38 00:01:37,500 --> 00:01:37,900 What? 39 00:01:38,200 --> 00:01:38,620 Wait, what? 40 00:01:39,040 --> 00:01:39,480 Are you serious? 41 00:01:39,980 --> 00:01:40,620 You sit down. 42 00:01:40,720 --> 00:01:41,200 Take a seat. 43 00:01:41,440 --> 00:01:42,120 Sit down. 44 00:01:42,220 --> 00:01:42,440 Enjoy. 45 00:01:42,900 --> 00:01:43,100 Ah! 46 00:01:45,400 --> 00:01:46,500 Machete, what would you like? 47 00:01:46,840 --> 00:01:48,380 I want your beef wellington. 48 00:01:48,580 --> 00:01:49,100 Beef wellington. 49 00:01:49,180 --> 00:01:50,160 Anything else? Appetizers? 50 00:01:50,200 --> 00:01:50,580 What would you like? 51 00:01:50,620 --> 00:01:51,300 Scallops, please. 52 00:01:51,800 --> 00:01:52,200 Scallops. 53 00:01:52,200 --> 00:01:52,720 Love that. 54 00:01:53,020 --> 00:01:54,000 Dessert, anybody? 55 00:01:54,180 --> 00:01:54,500 Tiramisu. 56 00:01:54,640 --> 00:01:54,900 Tiramisu. 57 00:01:55,420 --> 00:01:55,820 OK. 58 00:01:55,820 --> 00:01:57,360 And wellington, tiramisu, scallops. 59 00:01:57,420 --> 00:01:57,680 Let's go. 60 00:01:57,680 --> 00:01:58,440 I'm putting my apron on. 61 00:01:59,940 --> 00:02:00,900 Get up! 62 00:02:01,340 --> 00:02:02,680 Are you kidding us? 63 00:02:02,780 --> 00:02:03,100 Seriously? 64 00:02:03,660 --> 00:02:04,120 Come on. 65 00:02:04,700 --> 00:02:05,840 They got excited. 66 00:02:06,220 --> 00:02:09,380 I really hope no one on Team Blaze fell for that. 67 00:02:09,900 --> 00:02:11,040 I didn't take it seriously. 68 00:02:11,280 --> 00:02:13,720 I wasn't hungry for a delicious meal. 69 00:02:13,800 --> 00:02:14,160 It's fine. 70 00:02:15,320 --> 00:02:16,120 Listen up. 71 00:02:16,260 --> 00:02:18,840 This place is set up because in minutes from now, 72 00:02:18,840 --> 00:02:22,560 it's going to be filled with hungry diners. 73 00:02:23,060 --> 00:02:23,900 That's right. 74 00:02:24,860 --> 00:02:28,860 For the first time ever, you'll all be cooking 75 00:02:28,860 --> 00:02:31,040 an incredible dinner service. 76 00:02:31,500 --> 00:02:31,880 Dang. 77 00:02:32,140 --> 00:02:32,380 OK. 78 00:02:32,840 --> 00:02:33,140 OK. 79 00:02:34,020 --> 00:02:37,140 I have zero experience with dinner service. 80 00:02:37,340 --> 00:02:39,760 I'm like, somebody call my daddy to pick me up. 81 00:02:39,800 --> 00:02:40,500 I'm scared. 82 00:02:41,200 --> 00:02:42,780 There's even better news. 83 00:02:43,140 --> 00:02:46,220 There will be a completely separate ingredient 84 00:02:46,220 --> 00:02:47,980 drop for each level. 85 00:02:48,020 --> 00:02:48,700 Oh, wow. 86 00:02:48,700 --> 00:02:51,940 I.e. the basement will have their independent drop. 87 00:02:52,060 --> 00:02:54,640 Middle floor will have their independent drop. 88 00:02:54,700 --> 00:02:57,780 And the top-flight kitchen will also have 89 00:02:57,780 --> 00:03:00,560 their independent platform drop. 90 00:03:00,680 --> 00:03:02,560 So no excuses for creativity. 91 00:03:02,740 --> 00:03:03,420 Let's get it. 92 00:03:03,620 --> 00:03:06,460 Each team will have 40 minutes to work together to create 93 00:03:06,460 --> 00:03:09,760 one stunning course of the menu. 94 00:03:09,960 --> 00:03:10,960 Let's get it. 95 00:03:10,960 --> 00:03:11,500 Yes! 96 00:03:11,880 --> 00:03:12,600 Let's go. 97 00:03:13,040 --> 00:03:15,820 OK, listen, everyone here has served up large parties 98 00:03:15,820 --> 00:03:18,520 before, whether it was working a busy restaurant service 99 00:03:18,520 --> 00:03:21,460 serving a large holiday dinner for a family meal 100 00:03:21,460 --> 00:03:23,780 or even a pop-up social media event. 101 00:03:24,080 --> 00:03:27,760 The approach is always the same, quantity and quality. 102 00:03:28,120 --> 00:03:28,620 Yes, Chef. 103 00:03:28,700 --> 00:03:29,220 Yes, Chef. 104 00:03:29,760 --> 00:03:32,380 Team Arrington, we may be in that basement, 105 00:03:32,800 --> 00:03:35,760 but we will be delivering an amazing starter, 106 00:03:36,100 --> 00:03:38,880 that appetizer that's going to set the tone for the evening. 107 00:03:39,000 --> 00:03:39,300 Yes. 108 00:03:39,460 --> 00:03:39,840 Dang. 109 00:03:40,260 --> 00:03:42,020 OK, Team Blaze, 20 minutes later, 110 00:03:42,100 --> 00:03:43,620 we'll be serving the fish course out 111 00:03:43,620 --> 00:03:44,660 of the middle-level kitchen. 112 00:03:44,800 --> 00:03:45,200 Yes, Chef. 113 00:03:45,520 --> 00:03:46,460 Team Ramsay, listen up. 114 00:03:46,460 --> 00:03:49,200 20 minutes later, you'll be serving a show-stopping meat 115 00:03:49,200 --> 00:03:51,640 entree from that top-level kitchen. 116 00:03:51,880 --> 00:03:52,300 Yes, Chef. 117 00:03:52,320 --> 00:03:52,820 Yes, Chef. 118 00:03:52,980 --> 00:03:54,240 OK, here's the other thing. 119 00:03:54,640 --> 00:03:56,320 The three of us mentors, we're going 120 00:03:56,320 --> 00:03:58,800 to be standing side by side with you shoulder to shoulder, 121 00:03:59,040 --> 00:03:59,520 grabbing ingredients. 122 00:04:00,060 --> 00:04:00,440 Let's get it. 123 00:04:00,520 --> 00:04:00,840 Get it. 124 00:04:00,960 --> 00:04:01,400 Right? 125 00:04:02,040 --> 00:04:03,040 That's my boy, Blue. 126 00:04:03,200 --> 00:04:04,300 That's my boy, Blue. 127 00:04:04,580 --> 00:04:05,780 How exciting is that? 128 00:04:05,840 --> 00:04:06,200 Exciting. 129 00:04:06,420 --> 00:04:07,280 We're part of the teams today. 130 00:04:07,360 --> 00:04:07,960 Come on, Whit. 131 00:04:08,020 --> 00:04:10,760 Because we're going to be in the kitchens cooking alongside 132 00:04:10,760 --> 00:04:14,120 you, we've asked some very special friends of ours 133 00:04:14,120 --> 00:04:18,339 to come in and taste from your courses 134 00:04:18,339 --> 00:04:20,000 and determine a winner. 135 00:04:20,459 --> 00:04:22,640 Now, please welcome three of the most incredible chefs 136 00:04:22,640 --> 00:04:25,680 in the world, seven mission stars between them. 137 00:04:27,500 --> 00:04:28,700 Give it up, guys. 138 00:04:28,960 --> 00:04:29,780 Let's go. 139 00:04:30,540 --> 00:04:30,640 Woo! 140 00:04:32,040 --> 00:04:32,680 Woo! 141 00:04:33,120 --> 00:04:33,340 Woo! 142 00:04:35,060 --> 00:04:37,900 First up, let me introduce a phenomenal chef. 143 00:04:38,020 --> 00:04:41,460 He holds two mission stars and a host and mentor 144 00:04:41,460 --> 00:04:44,780 of Next Level Chef Brazil, Alex Attana. 145 00:04:44,960 --> 00:04:45,600 Welcome, Alex. 146 00:04:46,240 --> 00:04:48,620 Chef Alex Attana just looking at me. 147 00:04:48,860 --> 00:04:49,620 Bucket list. 148 00:04:50,040 --> 00:04:51,120 Bucket list. 149 00:04:51,720 --> 00:04:54,400 Now holding two mission stars for his flagship restaurant, 150 00:04:54,840 --> 00:04:57,720 A. Wong, the incredible Chef Andrew Wong. 151 00:04:58,020 --> 00:04:58,280 Woo! 152 00:04:59,500 --> 00:04:59,860 Woo! 153 00:05:00,140 --> 00:05:02,940 I mean, ah, absolutely mind blown. 154 00:05:03,100 --> 00:05:07,500 I mean, Chef Wong, like titan of industry, master of craft. 155 00:05:07,820 --> 00:05:11,420 And finally, my favorite, because she 156 00:05:11,420 --> 00:05:13,340 was my former head chef for 10 years, 157 00:05:13,340 --> 00:05:16,240 but now runs her own empire. 158 00:05:16,520 --> 00:05:18,140 And it's the first ever British woman 159 00:05:18,140 --> 00:05:20,300 to be a recipient of three mission stars. 160 00:05:20,440 --> 00:05:21,520 Give it up for Claire Smith. 161 00:05:22,080 --> 00:05:22,460 Woo! 162 00:05:24,280 --> 00:05:26,360 Claire Smith, wow. 163 00:05:26,860 --> 00:05:30,080 We are a band of wild females. 164 00:05:30,400 --> 00:05:32,320 And we are in the presence of greatness. 165 00:05:32,940 --> 00:05:35,220 This is girl power at its finest. 166 00:05:35,580 --> 00:05:38,200 This is our first ever restaurant takeover. 167 00:05:38,620 --> 00:05:39,500 Alex, I'll come to you first. 168 00:05:39,660 --> 00:05:41,320 What are you looking for? 169 00:05:41,660 --> 00:05:42,480 I have expectations. 170 00:05:43,080 --> 00:05:43,880 Delicious food. 171 00:05:44,460 --> 00:05:44,660 Claire. 172 00:05:45,060 --> 00:05:46,280 They've not got a lot of time. 173 00:05:46,460 --> 00:05:48,360 So try to give your dish some personality. 174 00:05:48,580 --> 00:05:49,640 Really make it stand out. 175 00:05:49,780 --> 00:05:50,180 Absolutely. 176 00:05:50,880 --> 00:05:51,140 Andrew? 177 00:05:51,520 --> 00:05:53,280 And most importantly, don't panic. 178 00:05:53,360 --> 00:05:56,300 I could never do what you guys do in this kind of setting. 179 00:05:56,480 --> 00:05:58,640 But try not to panic and keep things simple. 180 00:05:59,080 --> 00:05:59,760 Let's go. 181 00:05:59,920 --> 00:06:00,580 Let's go. 182 00:06:00,720 --> 00:06:01,480 Team Arrington. 183 00:06:01,580 --> 00:06:01,880 Yes. 184 00:06:02,060 --> 00:06:03,760 Head to the elevator, and I'll see you shortly. 185 00:06:04,000 --> 00:06:04,600 Good luck, guys. 186 00:06:04,980 --> 00:06:05,380 Woo! 187 00:06:06,340 --> 00:06:09,040 The pressure is definitely on. 188 00:06:09,400 --> 00:06:12,360 And then you bring these three from the cooking heaven 189 00:06:12,360 --> 00:06:15,420 in to judge us is huge. 190 00:06:16,640 --> 00:06:17,120 Yeah! 191 00:06:17,540 --> 00:06:17,920 Yeah! 192 00:06:18,280 --> 00:06:18,940 Get it, team. 193 00:06:19,040 --> 00:06:20,140 We're doing a dinner service. 194 00:06:20,360 --> 00:06:21,480 This is my bag. 195 00:06:21,600 --> 00:06:22,460 We smile. 196 00:06:22,680 --> 00:06:24,660 We welcome our guests into the kitchen. 197 00:06:24,820 --> 00:06:26,700 But at the same time, we're in the basement. 198 00:06:27,120 --> 00:06:29,900 And fine dining is all about finesse. 199 00:06:29,940 --> 00:06:31,780 So I'm going to have to dig deep. 200 00:06:31,940 --> 00:06:32,660 This is my world. 201 00:06:33,980 --> 00:06:38,200 In my world, that sort of posh, everything on a certain side, 202 00:06:38,340 --> 00:06:41,980 serve to the left, no breathing, that sort of environment 203 00:06:41,980 --> 00:06:43,520 is not my wheelhouse. 204 00:06:43,840 --> 00:06:46,520 Let's get locked in on a rough vision with Chef. 205 00:06:46,980 --> 00:06:49,540 When we go to the grab, we're thinking 206 00:06:49,540 --> 00:06:51,320 about the same rough vision. 207 00:06:51,960 --> 00:06:52,060 Yes. 208 00:06:53,040 --> 00:06:53,480 Yes! 209 00:06:53,780 --> 00:06:54,220 Yes! 210 00:06:54,220 --> 00:06:55,100 Let's go, team! 211 00:06:55,240 --> 00:06:55,680 Let's go, Chef. 212 00:06:56,760 --> 00:06:58,340 What are we thinking for an app? 213 00:06:58,640 --> 00:07:01,260 I want some femininity in it, and I want some softness. 214 00:07:01,360 --> 00:07:03,100 You guys OK with drawing from your femininity? 215 00:07:03,120 --> 00:07:03,560 Let's do it. 216 00:07:03,600 --> 00:07:04,420 Every single day. 217 00:07:04,420 --> 00:07:04,720 Yes. 218 00:07:05,360 --> 00:07:06,420 And who's doing what? 219 00:07:06,660 --> 00:07:07,020 Sauce. 220 00:07:07,760 --> 00:07:08,200 Protein. 221 00:07:08,240 --> 00:07:08,560 Protein. 222 00:07:08,700 --> 00:07:08,960 Garnish. 223 00:07:09,140 --> 00:07:09,460 Garnish. 224 00:07:09,760 --> 00:07:11,020 You got the knife cuts, bro. 225 00:07:11,080 --> 00:07:11,580 I can help with garnish. 226 00:07:12,700 --> 00:07:14,720 When we see this platform come down, 227 00:07:14,980 --> 00:07:16,580 we're going to be able to tighten our vision up. 228 00:07:16,800 --> 00:07:19,040 As soon as you have an instinct on protein. 229 00:07:19,180 --> 00:07:20,380 As soon as I see it, I'm going to make it happen. 230 00:07:20,620 --> 00:07:21,180 OK, please. 231 00:07:21,340 --> 00:07:21,520 OK. 232 00:07:22,000 --> 00:07:23,200 And I'm here to help you. 233 00:07:23,280 --> 00:07:24,900 I will be here to support you. 234 00:07:27,320 --> 00:07:28,240 All right, let's go, boys. 235 00:07:28,260 --> 00:07:28,880 Let's go, baby. 236 00:07:29,140 --> 00:07:32,580 We have one mission, is to wow these Michelin star 237 00:07:32,580 --> 00:07:33,480 chef and judges. 238 00:07:33,720 --> 00:07:34,800 We have a plan coming in. 239 00:07:34,900 --> 00:07:35,340 I'm fish. 240 00:07:35,460 --> 00:07:35,680 OK. 241 00:07:35,900 --> 00:07:36,260 Saucier. 242 00:07:36,380 --> 00:07:36,540 OK. 243 00:07:37,060 --> 00:07:38,360 Veg, bread, veg, starch. 244 00:07:38,940 --> 00:07:39,300 Starch. 245 00:07:39,320 --> 00:07:41,380 OK, let's not get too wrapped into we're 246 00:07:41,380 --> 00:07:43,280 going to make this sauce, or we're going to do this thing, 247 00:07:43,300 --> 00:07:44,820 because we don't know what's going to be on that platform. 248 00:07:45,240 --> 00:07:46,060 I'm here with you. 249 00:07:46,100 --> 00:07:46,820 I'm cooking with you. 250 00:07:46,860 --> 00:07:47,540 I'm running with you. 251 00:07:47,840 --> 00:07:49,600 Let's make the dish look like it's a restaurant plate, 252 00:07:49,700 --> 00:07:50,080 obviously. 253 00:07:50,220 --> 00:07:51,400 We have a restaurant today. 254 00:07:53,820 --> 00:07:55,080 All right, let's go. 255 00:07:55,640 --> 00:07:56,560 Let's go, ladies. 256 00:07:56,720 --> 00:07:57,120 Let's go. 257 00:07:57,120 --> 00:07:57,440 We good? 258 00:07:58,100 --> 00:07:58,460 Yay. 259 00:07:58,780 --> 00:08:00,580 First time ever, restaurant service. 260 00:08:01,460 --> 00:08:02,180 22 plates. 261 00:08:02,380 --> 00:08:02,800 Yes, sir. 262 00:08:03,080 --> 00:08:03,520 It's a big one. 263 00:08:03,660 --> 00:08:04,620 How are we going to divide and conquer? 264 00:08:04,680 --> 00:08:05,820 Who's going to cook the protein? 265 00:08:06,680 --> 00:08:07,840 We have not decided that yet. 266 00:08:07,840 --> 00:08:08,200 Yes, sir. 267 00:08:08,380 --> 00:08:09,260 That's really important. 268 00:08:09,580 --> 00:08:09,780 Yeah. 269 00:08:10,180 --> 00:08:10,820 I'm here. 270 00:08:10,820 --> 00:08:14,320 I'll do as much as I can, but you guys need to lead it. 271 00:08:17,000 --> 00:08:18,300 Platform's coming down, guys. 272 00:08:19,300 --> 00:08:21,320 Ooh, it's game day, baby. 273 00:08:21,660 --> 00:08:22,300 Let's go. 274 00:08:22,740 --> 00:08:22,980 Woo! 275 00:08:26,250 --> 00:08:27,050 Let's go! 276 00:08:28,770 --> 00:08:30,590 We have scallops on the right. 277 00:08:30,970 --> 00:08:31,830 Scallops, scallops, scallops. 278 00:08:31,830 --> 00:08:31,970 Yes. 279 00:08:32,190 --> 00:08:32,590 Yes. 280 00:08:33,289 --> 00:08:33,870 Ooh. 281 00:08:34,610 --> 00:08:36,929 A giant thing of scallops on my bone. 282 00:08:37,750 --> 00:08:40,610 I see miso, white miso and sake. 283 00:08:40,610 --> 00:08:45,270 I got to make a miso sake butter to base these bad boys in. 284 00:08:45,470 --> 00:08:47,250 We have peas for a sauce. 285 00:08:47,310 --> 00:08:48,430 You have white wine here. 286 00:08:48,710 --> 00:08:48,990 Oh, white wine. 287 00:08:48,990 --> 00:08:49,930 You have shallots. 288 00:08:50,130 --> 00:08:50,910 Beautiful shallots. 289 00:08:51,370 --> 00:08:51,690 Garlic. 290 00:08:51,850 --> 00:08:52,850 Lemon and orange. 291 00:08:53,190 --> 00:08:53,470 Yeah. 292 00:08:53,810 --> 00:08:54,090 Great. 293 00:08:55,290 --> 00:08:56,230 Oh, la, la. 294 00:08:56,930 --> 00:09:00,250 I have citrus and pea sprouts. 295 00:09:00,430 --> 00:09:00,930 Radishes. 296 00:09:02,250 --> 00:09:04,590 You know, I'm feeling confident, but at the same time, 297 00:09:04,690 --> 00:09:06,810 this challenge is not about individual skill. 298 00:09:06,970 --> 00:09:10,430 It's really going to come down to communication, teamwork, 299 00:09:10,430 --> 00:09:11,350 and strategy. 300 00:09:11,470 --> 00:09:13,010 Oh, we want these micro greens. 301 00:09:13,430 --> 00:09:15,070 Enough for 22 dishes. 302 00:09:16,150 --> 00:09:17,150 Good job. Good job. 303 00:09:17,210 --> 00:09:17,450 OK. 304 00:09:17,690 --> 00:09:18,430 What did we grab? 305 00:09:19,010 --> 00:09:19,630 Scallops. Yes. 306 00:09:19,670 --> 00:09:20,030 Beautiful. 307 00:09:20,590 --> 00:09:21,350 So what are we thinking, guys? 308 00:09:21,370 --> 00:09:22,030 We have no time. 309 00:09:22,210 --> 00:09:23,070 Time is of the essence. 310 00:09:23,190 --> 00:09:24,310 A sake miso scallop. 311 00:09:24,510 --> 00:09:25,670 A miso scallop. 312 00:09:25,750 --> 00:09:25,970 OK. 313 00:09:26,050 --> 00:09:26,870 I say no. 314 00:09:26,930 --> 00:09:28,550 I want to go more citrus and French. 315 00:09:28,970 --> 00:09:29,670 I like citrus. 316 00:09:29,870 --> 00:09:30,910 Let's work together, guys. 317 00:09:32,830 --> 00:09:33,550 This is your dish. 318 00:09:33,630 --> 00:09:34,830 I just want to support your vision. 319 00:09:34,850 --> 00:09:35,330 I want to be a warm sauce. 320 00:09:35,370 --> 00:09:36,530 I'm thinking whole, dude. 321 00:09:36,590 --> 00:09:36,730 Let's go whole. 322 00:09:36,850 --> 00:09:38,230 Scallops is a whole water dish. 323 00:09:38,590 --> 00:09:39,330 This is difficult. 324 00:09:39,330 --> 00:09:41,230 It doesn't feel kumbaya for me. 325 00:09:41,350 --> 00:09:43,490 We need to grow a nice, beautiful herb salad over top. 326 00:09:43,490 --> 00:09:43,810 Yes. 327 00:09:43,950 --> 00:09:44,710 Pickled radishes. 328 00:09:45,730 --> 00:09:48,230 And I love the idea of a puree on the bottom to anchor it. 329 00:09:48,510 --> 00:09:49,810 You can make a sunchoke pepper, right? 330 00:09:50,070 --> 00:09:51,170 Yes, I can do that. 331 00:09:51,750 --> 00:09:54,250 All right, guys, our 40 minutes starts right now. 332 00:09:54,330 --> 00:09:54,810 Let's go. 333 00:09:54,910 --> 00:09:55,450 Let's go. 334 00:09:56,570 --> 00:09:57,830 22 perfect dishes. 335 00:09:58,130 --> 00:09:59,490 Season the miso, season myself. 336 00:09:59,770 --> 00:10:00,910 OK, Matt, what are we working on? 337 00:10:01,090 --> 00:10:02,730 I'm first going to get the pickling liquid going 338 00:10:02,730 --> 00:10:04,790 for the radishes, and then I'm going to start cutting them. 339 00:10:06,070 --> 00:10:07,170 What are you working on, Conner? 340 00:10:07,330 --> 00:10:08,950 Garnish, the most beautiful salad 341 00:10:08,950 --> 00:10:09,550 you've ever seen. 342 00:10:09,710 --> 00:10:11,010 You've done catering events before, right? 343 00:10:11,090 --> 00:10:11,690 Every single day. 344 00:10:11,770 --> 00:10:12,050 Amazing. 345 00:10:12,130 --> 00:10:14,550 My catering events are just absolute hospitality 346 00:10:14,550 --> 00:10:17,150 and personality on the plate, max flavor, max love. 347 00:10:17,190 --> 00:10:18,610 If you put that on that plate, those judges 348 00:10:18,610 --> 00:10:19,350 are going to taste that. 349 00:10:19,370 --> 00:10:19,670 Oh, yeah. 350 00:10:19,710 --> 00:10:21,210 I'm going to welcome them with everything I got. 351 00:10:21,230 --> 00:10:21,690 I love that. 352 00:10:21,730 --> 00:10:22,110 Let's get it. 353 00:10:22,190 --> 00:10:23,590 Guys, I don't know about you, but I want 354 00:10:23,590 --> 00:10:24,790 this to be a winning course. 355 00:10:24,970 --> 00:10:25,070 Yes. 356 00:10:25,150 --> 00:10:25,890 Yes, chef. 357 00:10:26,010 --> 00:10:28,470 I am always excited when I get to wear an apron. 358 00:10:28,870 --> 00:10:30,210 I want the best pieces, OK? 359 00:10:31,950 --> 00:10:34,190 And just pour that same pickling over each one of them, 360 00:10:34,210 --> 00:10:34,390 OK? 361 00:10:34,850 --> 00:10:36,650 Cooking's definitely the best place I 362 00:10:36,650 --> 00:10:37,550 feel like I'm in my element. 363 00:10:38,030 --> 00:10:38,590 Delicate, nice. 364 00:10:38,870 --> 00:10:40,510 A very exciting day, to say the least. 365 00:10:41,350 --> 00:10:42,310 What are we working on, Danielle? 366 00:10:42,410 --> 00:10:44,050 Right now, we're working on our vinaigrette. 367 00:10:44,450 --> 00:10:46,010 And how are we incorporating the basil? 368 00:10:46,130 --> 00:10:47,750 Is it going to be a green vinaigrette, or is it going to be? 369 00:10:47,750 --> 00:10:48,590 It's going to be a green vinaigrette. 370 00:10:48,710 --> 00:10:49,890 I want it to feel striking, but I 371 00:10:49,890 --> 00:10:50,930 want to see little bits in it. 372 00:10:51,230 --> 00:10:51,770 I feel good. 373 00:10:51,810 --> 00:10:52,370 I feel excellent. 374 00:10:53,210 --> 00:10:53,770 Come on, baby. 375 00:10:54,890 --> 00:10:55,650 Come on, guys. 376 00:10:55,890 --> 00:10:57,450 Leave yourself time on the back end. 377 00:10:58,050 --> 00:10:58,970 Machete, you good? 378 00:10:59,170 --> 00:11:00,270 How you doing, machete? 379 00:11:00,690 --> 00:11:02,370 I'm making a sake miso, though, if you'll give me a second. 380 00:11:02,550 --> 00:11:04,370 I'm just doing this as, like, a nice base over the top. 381 00:11:04,370 --> 00:11:05,230 I'm just going to brush it lightly. 382 00:11:05,230 --> 00:11:06,150 After you sear them? 383 00:11:06,290 --> 00:11:06,450 Yeah. 384 00:11:06,570 --> 00:11:06,970 OK, nice. 385 00:11:07,850 --> 00:11:09,090 Don't be too delicate, OK? 386 00:11:09,550 --> 00:11:12,030 To me, a perfect scallop should be treated just 387 00:11:12,030 --> 00:11:13,130 like you cook a marshmallow. 388 00:11:14,110 --> 00:11:16,010 Crispy on the outs, gooey in the middle. 389 00:11:16,150 --> 00:11:17,470 I love a scallop. 390 00:11:17,890 --> 00:11:20,030 Machete, when are you starting to start grilling scallops? 391 00:11:20,110 --> 00:11:20,950 I'm about to start right now. 392 00:11:21,010 --> 00:11:22,290 I'm just seasoning them up real quick, chef. 393 00:11:22,390 --> 00:11:22,610 Great. 394 00:11:22,850 --> 00:11:23,470 Here we go, y'all. 395 00:11:23,610 --> 00:11:24,150 Wish me luck. 396 00:11:27,170 --> 00:11:29,030 Don't forget, these are going to be your first to turn, right? 397 00:11:29,150 --> 00:11:29,690 Yes, ma'am. 398 00:11:29,950 --> 00:11:30,290 Here you go. 399 00:11:33,350 --> 00:11:34,030 Delicious, chef. 400 00:11:35,310 --> 00:11:36,810 I don't want a rubbery scallop, OK? 401 00:11:36,810 --> 00:11:37,130 I don't either. 402 00:11:37,270 --> 00:11:37,570 I don't either. 403 00:11:39,290 --> 00:11:40,850 These are almost. 404 00:11:41,050 --> 00:11:41,370 Almost. 405 00:11:41,710 --> 00:11:42,050 Almost. 406 00:11:43,550 --> 00:11:44,970 Oh, these are so pretty. 407 00:11:46,630 --> 00:11:47,850 22 minutes left, guys. 408 00:11:47,910 --> 00:11:48,690 22 minutes. 409 00:11:48,850 --> 00:11:49,310 Heard, chef. 410 00:11:50,050 --> 00:11:50,750 Con, are you good? 411 00:11:51,390 --> 00:11:52,050 Come on, y'all. 412 00:11:52,350 --> 00:11:53,810 We want ramekins for our puree. 413 00:11:54,230 --> 00:11:54,590 Puree? 414 00:11:55,090 --> 00:11:56,170 Or are we just going rustic? 415 00:11:56,550 --> 00:11:57,150 Rustic, baby. 416 00:11:57,850 --> 00:11:58,370 What puree? 417 00:11:59,030 --> 00:11:59,570 The peas. 418 00:12:00,150 --> 00:12:01,050 What puree, guys? 419 00:12:01,150 --> 00:12:01,430 Meat sauce. 420 00:12:01,430 --> 00:12:02,210 I thought we did a puree. 421 00:12:02,570 --> 00:12:04,010 If we need to, we need to fucking hurry it up. 422 00:12:04,030 --> 00:12:04,470 Let's go. 423 00:12:04,690 --> 00:12:05,930 Yeah, where the hell is the pea puree? 424 00:12:06,510 --> 00:12:08,970 I thought we agreed on that at the beginning of this menu. 425 00:12:09,150 --> 00:12:09,990 Do we need the puree? 426 00:12:10,710 --> 00:12:12,530 I think I said no to the pea puree. 427 00:12:12,650 --> 00:12:13,490 Did I say no to it? 428 00:12:13,850 --> 00:12:16,430 I love the idea of a puree on the bottom to anchor it. 429 00:12:16,490 --> 00:12:17,590 You can make a sunchoke pea puree. 430 00:12:17,810 --> 00:12:18,870 Yes, I can do that. 431 00:12:19,090 --> 00:12:19,610 Where's the puree? 432 00:12:19,790 --> 00:12:20,350 Where's our puree? 433 00:12:20,930 --> 00:12:23,490 To be honest, I thought Danielle was on the puree. 434 00:12:23,650 --> 00:12:25,410 I thought she was on sauce and puree. 435 00:12:25,650 --> 00:12:29,330 And there's a little bit of rubbing of shoulders here. 436 00:12:29,350 --> 00:12:30,830 This is a team challenge. 437 00:12:30,830 --> 00:12:33,170 Lo and behold, we have no pea puree. 438 00:12:33,950 --> 00:12:35,650 Please make sure you talk to each other. 439 00:12:36,190 --> 00:12:37,090 What are y'all thinking? 440 00:12:43,090 --> 00:12:44,210 Do we need the puree? 441 00:12:44,570 --> 00:12:46,330 The more things you put on the plate, 442 00:12:46,390 --> 00:12:47,650 the judges are going to have more things 443 00:12:47,650 --> 00:12:48,630 to point out that aren't right. 444 00:12:48,970 --> 00:12:49,330 Sample. 445 00:12:49,490 --> 00:12:50,230 Let's skip it. 446 00:12:50,410 --> 00:12:50,850 Yes, Chef. 447 00:12:51,430 --> 00:12:54,270 Guys, 20 minutes left, and we plate in 13 minutes. 448 00:12:54,450 --> 00:12:55,090 All right, hurry, hurry. 449 00:12:56,490 --> 00:12:57,930 Team Blaze, we're going to grab it all. 450 00:12:58,430 --> 00:12:59,210 OK, here we go. 451 00:12:59,250 --> 00:12:59,650 It's moving. 452 00:13:00,090 --> 00:13:01,470 When the lights green, it's go time. 453 00:13:02,050 --> 00:13:02,530 Yes, Chef. 454 00:13:02,770 --> 00:13:03,090 Team work. 455 00:13:03,370 --> 00:13:03,970 Go, Sunchoke! 456 00:13:04,430 --> 00:13:05,030 Let's go. 457 00:13:05,370 --> 00:13:05,670 All right. 458 00:13:06,150 --> 00:13:06,870 Grab what we can. 459 00:13:06,990 --> 00:13:07,350 Salmon. 460 00:13:07,470 --> 00:13:08,150 Grab what we can. 461 00:13:08,650 --> 00:13:09,370 What do you do? 462 00:13:09,450 --> 00:13:10,070 Salmon, OK? 463 00:13:10,330 --> 00:13:11,450 This is what I do. 464 00:13:11,910 --> 00:13:14,010 Crispy skin, seasoned perfectly. 465 00:13:14,310 --> 00:13:14,970 Let's get it. 466 00:13:15,070 --> 00:13:15,710 Let's get a salmon. 467 00:13:16,110 --> 00:13:16,610 Take a salmon. 468 00:13:16,710 --> 00:13:17,430 Herbs, garnish. 469 00:13:18,250 --> 00:13:18,990 Did we get a starch? 470 00:13:19,490 --> 00:13:21,410 This is crazy to me. 471 00:13:21,690 --> 00:13:22,870 There's so many potatoes. 472 00:13:23,410 --> 00:13:27,110 Really, we're making one plate, but we're doing it 22 times. 473 00:13:27,390 --> 00:13:28,270 Yeah, we got a starch. 474 00:13:28,630 --> 00:13:28,970 Grab it. 475 00:13:29,010 --> 00:13:29,770 Empty it out, boys. 476 00:13:30,150 --> 00:13:30,750 Empty it out. 477 00:13:32,410 --> 00:13:33,210 Drop the capers. 478 00:13:33,290 --> 00:13:33,950 Drop the capers. 479 00:13:34,090 --> 00:13:34,510 You got them? 480 00:13:34,550 --> 00:13:34,890 OK, good. 481 00:13:35,190 --> 00:13:35,430 Richard. 482 00:13:35,830 --> 00:13:36,190 Yes? 483 00:13:36,350 --> 00:13:37,430 What didn't you grab? 484 00:13:37,530 --> 00:13:38,470 We grabbed it all. 485 00:13:38,570 --> 00:13:39,190 What the hell? 486 00:13:39,190 --> 00:13:40,310 We wanted it all, Gordon. 487 00:13:40,610 --> 00:13:42,170 We wanted it all. 488 00:13:43,190 --> 00:13:43,910 Let's go. 489 00:13:44,970 --> 00:13:46,970 Oh my gosh, I get to wear the apron. 490 00:13:47,250 --> 00:13:49,990 I think if we have those potatoes tossed in a green sauce, 491 00:13:50,110 --> 00:13:50,910 then we're good. 492 00:13:51,110 --> 00:13:52,990 I love this part of my job. 493 00:13:53,170 --> 00:13:54,450 But yeah, there's a lot of pressure. 494 00:13:54,730 --> 00:13:56,530 The asparagus, we only need the tips. 495 00:13:56,710 --> 00:13:59,070 The fish, make sure that that skin is really dry. 496 00:13:59,370 --> 00:14:00,410 All right, gentlemen, here we go. 497 00:14:00,410 --> 00:14:01,690 Our 40-minute starts now. 498 00:14:01,750 --> 00:14:02,450 Let's go, boys. 499 00:14:02,730 --> 00:14:03,910 Come on, you boys in blue. 500 00:14:04,010 --> 00:14:05,230 Let's get organized first. 501 00:14:05,750 --> 00:14:06,870 You got a chef knife I could grab? 502 00:14:07,190 --> 00:14:08,050 Chef knife over here? 503 00:14:08,070 --> 00:14:08,470 Right here, chef. 504 00:14:08,850 --> 00:14:09,590 We'll wipe it down. 505 00:14:09,750 --> 00:14:11,970 I love that I get to cook with the team today. 506 00:14:12,150 --> 00:14:14,350 Give me an apron and a t-shirt and a chef's coat, 507 00:14:14,470 --> 00:14:15,310 and let's go. 508 00:14:17,030 --> 00:14:19,510 We got Chef Richard Blaze on our squad. 509 00:14:21,270 --> 00:14:22,730 I've never seen anything like this. 510 00:14:22,790 --> 00:14:23,510 Look at that. 511 00:14:26,110 --> 00:14:27,450 This would make a killer video. 512 00:14:27,910 --> 00:14:29,190 OK, it's got to have big flavor. 513 00:14:29,190 --> 00:14:31,650 This is a very simple dish, but it's got to have big flavors. 514 00:14:31,770 --> 00:14:31,870 Yeah? 515 00:14:31,970 --> 00:14:32,410 Yes, chef. 516 00:14:33,630 --> 00:14:34,750 Right this way. 517 00:14:36,370 --> 00:14:36,810 Welcome. 518 00:14:37,350 --> 00:14:37,790 Thank you. 519 00:14:39,230 --> 00:14:43,210 We're cooking for 22 people, and we're 520 00:14:43,210 --> 00:14:44,850 cooking for an esteemed panel. 521 00:14:45,150 --> 00:14:45,650 Thank you. 522 00:14:46,390 --> 00:14:47,130 Thank you. 523 00:14:47,370 --> 00:14:49,490 I don't want to fail today. 524 00:14:49,870 --> 00:14:51,810 I don't want my team to fail today. 525 00:14:51,890 --> 00:14:53,130 Some water for you, sir. 526 00:14:53,670 --> 00:14:56,210 The number one thing that's got to get going are the potatoes, 527 00:14:56,330 --> 00:14:57,230 so I'm going to jump in with you. 528 00:14:57,350 --> 00:14:57,730 Please. 529 00:14:58,210 --> 00:14:59,630 Tim, you ever cook for a lot of people, 530 00:14:59,710 --> 00:15:00,670 like holiday dinners and stuff? 531 00:15:01,310 --> 00:15:02,950 That's about as big as it gets, honestly. 532 00:15:03,070 --> 00:15:03,270 OK. 533 00:15:03,370 --> 00:15:04,770 Normally, it's just a few people here and there. 534 00:15:04,790 --> 00:15:05,390 How many people? 535 00:15:05,430 --> 00:15:06,190 How many people is that? 536 00:15:06,210 --> 00:15:07,630 We're talking like 10, max. 537 00:15:07,670 --> 00:15:09,210 So this is a first time for you, then, right? 538 00:15:09,430 --> 00:15:09,790 Absolutely. 539 00:15:09,890 --> 00:15:10,750 Yeah, this is a first. 540 00:15:11,290 --> 00:15:14,270 As a social media chef, this is not something 541 00:15:14,270 --> 00:15:16,230 that I ever get to experience. 542 00:15:16,890 --> 00:15:18,810 I'm feeding people who fit around one table. 543 00:15:19,210 --> 00:15:22,590 So to put 22 beautiful plates together, 544 00:15:22,750 --> 00:15:23,610 it's out of this world. 545 00:15:24,010 --> 00:15:26,050 Guys, you know the Doberman Pinchers, right? 546 00:15:26,390 --> 00:15:26,550 Yep. 547 00:15:26,550 --> 00:15:27,750 You know how their ears stand up. 548 00:15:27,910 --> 00:15:29,010 When we're talking to each other, 549 00:15:29,090 --> 00:15:29,930 that's how we are today. 550 00:15:30,330 --> 00:15:30,670 Yes, chef. 551 00:15:30,750 --> 00:15:31,510 Yes, chef. 552 00:15:31,570 --> 00:15:33,090 All right, Christian, talk to me 553 00:15:33,090 --> 00:15:35,430 about this sauce, yuzu, capers. 554 00:15:35,850 --> 00:15:38,070 Is this a tartar sauce, a remoulade? 555 00:15:38,190 --> 00:15:39,030 This is going to be a remoulade. 556 00:15:39,110 --> 00:15:40,490 I don't want tartar sauce unless it's fried. 557 00:15:40,610 --> 00:15:41,630 A remoulade's going to give brightness 558 00:15:41,630 --> 00:15:42,630 to that pan-seared fish. 559 00:15:42,770 --> 00:15:43,510 OK, got it. 560 00:15:43,730 --> 00:15:45,230 Make sure that this holds on the plate. 561 00:15:45,350 --> 00:15:46,330 Yeah, I don't want to break it either, chef. 562 00:15:46,410 --> 00:15:47,210 OK, got it. I love it. 563 00:15:47,470 --> 00:15:49,430 Jared, I want to do a demo on the asparagus. 564 00:15:49,690 --> 00:15:49,870 Yeah. 565 00:15:50,090 --> 00:15:51,670 Listen, dude, just be light with this. 566 00:15:51,710 --> 00:15:52,850 Especially you. You're a strong guy. 567 00:15:52,850 --> 00:15:54,690 The skinny ones, we don't need a lot of peeling. 568 00:15:55,010 --> 00:15:55,130 Right? 569 00:15:55,370 --> 00:15:55,670 Beautiful. 570 00:15:55,790 --> 00:15:57,270 We want to see that we peeled them. 571 00:15:57,270 --> 00:15:57,610 Got it. 572 00:15:57,850 --> 00:15:58,070 OK. 573 00:15:59,730 --> 00:16:00,250 Let's go. 574 00:16:00,650 --> 00:16:01,590 35 minutes left. 575 00:16:01,810 --> 00:16:02,230 Yes, chef. 576 00:16:02,690 --> 00:16:03,650 Are the potatoes cooking? 577 00:16:03,890 --> 00:16:04,370 Potatoes are on. 578 00:16:04,390 --> 00:16:04,810 OK, good. 579 00:16:05,330 --> 00:16:05,950 OK, Darian. 580 00:16:06,110 --> 00:16:07,230 Now listen, you do fine dining. 581 00:16:07,410 --> 00:16:08,010 So do, baby. 582 00:16:08,090 --> 00:16:08,330 You know it, isn't it? 583 00:16:08,370 --> 00:16:09,430 Tell me about your restaurant. 584 00:16:09,870 --> 00:16:11,970 It was one of the first upscale Jamaican restaurant 585 00:16:11,970 --> 00:16:12,870 in the country, too. 586 00:16:13,130 --> 00:16:13,430 Really? 587 00:16:13,530 --> 00:16:14,350 In Buffalo, yeah. 588 00:16:14,470 --> 00:16:17,410 People always ask me, is there a need for Jamaican food? 589 00:16:17,430 --> 00:16:19,110 I'm like, no, but if you make it, they'll come, right? 590 00:16:19,230 --> 00:16:20,870 Well, there's always a need for delicious food, right? 591 00:16:20,990 --> 00:16:21,290 Yes, chef. 592 00:16:21,290 --> 00:16:22,790 OK, it's a little pressure. 593 00:16:23,190 --> 00:16:25,150 The main part of this dish is the protein. 594 00:16:25,710 --> 00:16:28,550 And that relies on me to make sure that's perfect. 595 00:16:29,770 --> 00:16:30,330 Let's go. 596 00:16:32,070 --> 00:16:33,830 How long are you going to be on those radishes, buddy? 597 00:16:34,030 --> 00:16:34,930 Matt, come on, bud. 598 00:16:34,950 --> 00:16:35,750 Yes, sir. Yes, ma'am. 599 00:16:35,770 --> 00:16:37,570 You're not going to get your time back, right? 600 00:16:37,570 --> 00:16:38,430 Yes, chef. Yes, chef. 601 00:16:38,430 --> 00:16:39,530 Do you guys want this or not? 602 00:16:39,570 --> 00:16:40,310 Yes, chef. Yes, chef. 603 00:16:40,430 --> 00:16:43,110 The intensity is astronomical. 604 00:16:43,790 --> 00:16:46,090 Machete, I want a nice, beautiful miso on that. 605 00:16:46,170 --> 00:16:47,050 Put a plenty, OK? 606 00:16:47,190 --> 00:16:47,450 Yes, chef. 607 00:16:47,450 --> 00:16:48,450 Everybody happy with the dish? 608 00:16:48,470 --> 00:16:49,430 Very, very happy. 609 00:16:49,990 --> 00:16:52,930 I'm going to do nine of these just for the judges, OK? 610 00:16:53,810 --> 00:16:54,670 Yeah, separate them. 611 00:16:54,690 --> 00:16:55,270 Just separate them. 612 00:16:55,990 --> 00:16:56,310 Judge. 613 00:16:57,910 --> 00:16:58,230 Judge. 614 00:16:58,230 --> 00:16:59,250 I need scallops here. 615 00:16:59,490 --> 00:17:00,710 Cheese or glaze over the top. 616 00:17:00,710 --> 00:17:01,770 Let's go. Start plating, guys. 617 00:17:01,830 --> 00:17:02,810 Start plating. Scallops. 618 00:17:03,089 --> 00:17:03,810 I got scallops. 619 00:17:04,230 --> 00:17:05,710 Machete, you have to move, guys. 620 00:17:05,910 --> 00:17:06,069 Woo! 621 00:17:06,310 --> 00:17:06,930 Let's go. 622 00:17:07,210 --> 00:17:07,690 Come on, bubba. 623 00:17:07,750 --> 00:17:08,690 Come on, bubba. Two at a time. 624 00:17:08,849 --> 00:17:10,770 Guys, are we saving the most beautiful plates 625 00:17:10,770 --> 00:17:11,290 for the judges? 626 00:17:11,569 --> 00:17:12,430 These are the judges, OK? 627 00:17:12,490 --> 00:17:14,069 Look, they're already ready to go, as they are, OK? 628 00:17:14,069 --> 00:17:15,450 Judge is at the end. Put it at the end. 629 00:17:15,630 --> 00:17:16,130 All right, behind. 630 00:17:16,329 --> 00:17:16,650 Behind. 631 00:17:17,490 --> 00:17:18,790 We need one more scallop for this one. 632 00:17:18,790 --> 00:17:19,569 We need one more scallop, guys. 633 00:17:19,710 --> 00:17:20,550 We need one more scallop. 634 00:17:20,810 --> 00:17:22,230 And I need this to have more miso. 635 00:17:22,410 --> 00:17:23,550 90 seconds, guys. 636 00:17:24,030 --> 00:17:24,849 These are our judges. 637 00:17:25,130 --> 00:17:26,390 I want them to have extra citrus. 638 00:17:27,130 --> 00:17:28,250 Doors open, guys. 639 00:17:28,410 --> 00:17:29,070 Start loading. 640 00:17:29,270 --> 00:17:31,250 I need 22 dishes in that elevator. 641 00:17:31,650 --> 00:17:32,590 Now, let's go. 642 00:17:32,650 --> 00:17:33,210 Let's go. 643 00:17:33,730 --> 00:17:35,690 You have the judges' dishes, Danielle, right? 644 00:17:36,150 --> 00:17:37,950 Don't forget which ones they are, please. 645 00:17:38,290 --> 00:17:39,430 Judges' dishes are where? 646 00:17:39,950 --> 00:17:40,510 Where's the judges? 647 00:17:40,850 --> 00:17:42,170 I'm not sure which ones are judges. 648 00:17:42,730 --> 00:17:43,650 Which ones are judges? 649 00:17:44,050 --> 00:17:46,890 I literally set aside these scallops 650 00:17:46,890 --> 00:17:48,610 perfectly for the judges. 651 00:17:48,610 --> 00:17:50,550 I waited to cook them to the very end. 652 00:17:50,670 --> 00:17:51,130 Where's the salt? 653 00:17:51,210 --> 00:17:51,730 Where's the vinaigrette? 654 00:17:51,850 --> 00:17:52,550 The doors are closing. 655 00:17:52,970 --> 00:17:53,330 Machete! 656 00:17:53,470 --> 00:17:54,710 Get in. 657 00:17:55,130 --> 00:17:56,010 Come on, Machete. 658 00:17:59,170 --> 00:17:59,610 Machete! 659 00:17:59,750 --> 00:18:00,030 Machete! 660 00:18:00,450 --> 00:18:01,230 Take it. 661 00:18:01,270 --> 00:18:01,870 We got it. 662 00:18:01,890 --> 00:18:02,290 We got it. 663 00:18:02,510 --> 00:18:03,070 Come on, Machete. 664 00:18:03,710 --> 00:18:04,050 Whoa. 665 00:18:05,170 --> 00:18:05,910 Great job. 666 00:18:05,970 --> 00:18:06,230 Woo! 667 00:18:06,530 --> 00:18:07,430 Good job, guys. 668 00:18:07,550 --> 00:18:08,150 I'm proud of you. 669 00:18:08,150 --> 00:18:08,610 Love you. 670 00:18:08,870 --> 00:18:09,570 I love you, too. 671 00:18:10,910 --> 00:18:11,610 Big guy. 672 00:18:11,850 --> 00:18:13,810 I ain't ever seen myself move that fast. 673 00:18:14,330 --> 00:18:14,770 Wow. 674 00:18:17,790 --> 00:18:20,030 I'm going to set my silver tray down, and we're going to play. 675 00:18:21,430 --> 00:18:21,870 Smiles. 676 00:18:23,590 --> 00:18:25,950 Chefs, it's an absolute privilege and an honor 677 00:18:25,950 --> 00:18:26,670 to have you with us today. 678 00:18:26,670 --> 00:18:26,890 Pleasure. 679 00:18:27,010 --> 00:18:28,030 Thank you all for being with us. 680 00:18:28,170 --> 00:18:28,790 Thank you. 681 00:18:30,390 --> 00:18:30,850 Looks good. 682 00:18:31,390 --> 00:18:32,590 How are you doing ladies this evening? 683 00:18:34,850 --> 00:18:35,890 This looks great. 684 00:18:36,130 --> 00:18:37,570 I'm very healthy as well. 685 00:18:38,590 --> 00:18:39,170 How are y'all? 686 00:18:39,410 --> 00:18:40,330 Good evening, chefs. 687 00:18:40,530 --> 00:18:42,410 Thank you so much for being with us today. 688 00:18:42,610 --> 00:18:44,610 We're starting you with our first course of the night. 689 00:18:44,890 --> 00:18:47,970 We have a beautiful miso and sake seared scallop. 690 00:18:48,070 --> 00:18:50,010 You notice the beautiful peas and seasons. 691 00:18:50,010 --> 00:18:52,610 We wanted to grease you with a radish and pea salad 692 00:18:52,610 --> 00:18:55,790 with some of that pea sprout on top to lift the dish. 693 00:18:55,950 --> 00:18:56,910 What are y'all sipping on tonight? 694 00:18:59,130 --> 00:19:01,790 I deliver my best performance to date. 695 00:19:02,270 --> 00:19:03,430 The machete comes over. 696 00:19:03,970 --> 00:19:05,230 What y'all sipping on? 697 00:19:05,830 --> 00:19:06,670 What are y'all sipping on? 698 00:19:06,870 --> 00:19:07,130 White. 699 00:19:07,450 --> 00:19:08,990 It's going to go perfect with this thing. 700 00:19:09,010 --> 00:19:09,610 Yes, sir. 701 00:19:10,150 --> 00:19:11,170 Scallops with the white. 702 00:19:11,810 --> 00:19:13,250 Hey, that's how they do it in Texas. 703 00:19:13,910 --> 00:19:14,430 Y'all enjoy. 704 00:19:14,490 --> 00:19:15,150 Have a beautiful evening. 705 00:19:15,930 --> 00:19:16,810 It's colorful. 706 00:19:17,810 --> 00:19:18,430 It's good. 707 00:19:18,950 --> 00:19:19,550 Let's do it. 708 00:19:19,550 --> 00:19:21,190 Yeah, let's get in there. 709 00:19:25,750 --> 00:19:27,470 They are beautifully cooked scallops, aren't they? 710 00:19:27,610 --> 00:19:28,090 Really. 711 00:19:28,510 --> 00:19:29,250 Perfectly cooked. 712 00:19:29,650 --> 00:19:31,970 Really nice caramelization on them. 713 00:19:32,130 --> 00:19:33,930 Just a little bit medium rare in the center. 714 00:19:34,250 --> 00:19:34,590 Beautiful. 715 00:19:36,130 --> 00:19:36,810 Did you get any miso? 716 00:19:37,950 --> 00:19:38,150 No. 717 00:19:39,670 --> 00:19:40,650 What was the vinaigrette? 718 00:19:41,010 --> 00:19:42,490 Herb oil or basil oil. 719 00:19:42,690 --> 00:19:43,150 It's too missing. 720 00:19:43,650 --> 00:19:44,050 I've kicked. 721 00:19:44,350 --> 00:19:46,370 You want something distinct about the flavor. 722 00:19:46,630 --> 00:19:47,310 The place is safe. 723 00:19:48,010 --> 00:19:50,190 Everything seems very, very nice. 724 00:19:50,790 --> 00:19:51,050 Yeah. 725 00:19:51,250 --> 00:19:56,530 But nothing like really punchy to make you go, oh, wow. 726 00:19:56,650 --> 00:19:57,810 I'm going to remember this dish forever. 727 00:19:58,190 --> 00:20:01,250 That's the only, but it's a really lovely plate of food. 728 00:20:01,590 --> 00:20:01,810 Yeah. 729 00:20:02,790 --> 00:20:04,330 The platform is moving. 730 00:20:04,390 --> 00:20:04,870 Here we go. 731 00:20:06,450 --> 00:20:08,330 3, 2, 1. 732 00:20:08,410 --> 00:20:09,030 Let's go. 733 00:20:09,290 --> 00:20:09,750 Let's go. 734 00:20:10,750 --> 00:20:11,550 Oh, shoot. 735 00:20:11,910 --> 00:20:12,470 Lamb loin. 736 00:20:13,030 --> 00:20:13,430 Fillet. 737 00:20:13,510 --> 00:20:14,230 Fillet, fillet, fillet. 738 00:20:14,450 --> 00:20:16,050 We definitely want to go with the fillet 739 00:20:16,050 --> 00:20:17,050 instead of the lamb loin. 740 00:20:17,050 --> 00:20:18,090 There's mushrooms here. 741 00:20:18,170 --> 00:20:18,670 Parsley left. 742 00:20:18,730 --> 00:20:19,430 We got mushrooms. 743 00:20:19,550 --> 00:20:20,070 We got garlic. 744 00:20:20,510 --> 00:20:21,750 We need veg. Veg. 745 00:20:21,810 --> 00:20:22,270 Potatoes. 746 00:20:22,270 --> 00:20:23,290 We got potatoes or not? 747 00:20:23,670 --> 00:20:24,490 You got potatoes? 748 00:20:24,750 --> 00:20:25,710 Hey, you want pork? 749 00:20:25,870 --> 00:20:26,650 Do you want tomato? 750 00:20:26,990 --> 00:20:27,830 We want potato. 751 00:20:28,250 --> 00:20:28,590 What is that? 752 00:20:28,590 --> 00:20:28,950 I got potatoes. 753 00:20:29,450 --> 00:20:29,930 Mushrooms. 754 00:20:30,130 --> 00:20:31,210 Take it, take it, take it. 755 00:20:31,430 --> 00:20:32,050 Some chili. 756 00:20:32,870 --> 00:20:33,530 Oh, my god. 757 00:20:34,050 --> 00:20:35,590 Oh, my god. 758 00:20:36,570 --> 00:20:37,530 Love that. 759 00:20:37,890 --> 00:20:38,310 OK. 760 00:20:39,150 --> 00:20:40,030 Great grab here. 761 00:20:40,270 --> 00:20:40,690 Really good. 762 00:20:40,950 --> 00:20:42,450 Do we want to do anything with these tomatoes? 763 00:20:42,450 --> 00:20:42,630 Do we have a plan? 764 00:20:43,170 --> 00:20:44,830 Good news is, fillet, yes? 765 00:20:44,850 --> 00:20:45,230 Yes. 766 00:20:45,630 --> 00:20:46,890 Tarragon, maybe for the sauce. 767 00:20:46,890 --> 00:20:48,990 And as well, these are mushrooms. 768 00:20:49,130 --> 00:20:49,930 Maitake mushrooms. 769 00:20:50,230 --> 00:20:51,990 Port wine sauce, so we reduce that down. 770 00:20:52,090 --> 00:20:54,330 I was thinking also throwing in some plum for sweetness. 771 00:20:54,530 --> 00:20:55,370 Plum and port wine? 772 00:20:55,470 --> 00:20:55,890 Yes, chef. 773 00:20:55,890 --> 00:20:56,850 Good, love that idea. 774 00:20:57,090 --> 00:20:58,990 Chef, if you could start the cream sauce 775 00:20:58,990 --> 00:20:59,970 first on the mushrooms. 776 00:21:00,210 --> 00:21:02,490 Cole was like, you could tell she's done this before. 777 00:21:02,630 --> 00:21:04,390 The balls to be like, Chef Ramsay, 778 00:21:04,470 --> 00:21:05,730 get started on the mushrooms. 779 00:21:05,890 --> 00:21:07,090 Like, oh, my god. 780 00:21:07,570 --> 00:21:07,850 OK. 781 00:21:08,350 --> 00:21:10,450 OK, ladies, our 40-minute start now. 782 00:21:10,610 --> 00:21:11,050 Let's go. 783 00:21:11,650 --> 00:21:13,410 Ladies, tell me who's doing what, please. 784 00:21:13,850 --> 00:21:15,570 Me and Gabby are starting on the fillet. 785 00:21:15,870 --> 00:21:16,070 Good. 786 00:21:16,070 --> 00:21:18,570 I'm doing the port wine sauce, chef. 787 00:21:18,590 --> 00:21:18,750 Good. 788 00:21:19,070 --> 00:21:20,650 And then, uh, Amber. 789 00:21:20,890 --> 00:21:21,650 How are you feeling, girl? 790 00:21:21,890 --> 00:21:22,570 I feel good. 791 00:21:22,730 --> 00:21:23,910 I'm going to do, like, one-inch cubes. 792 00:21:24,210 --> 00:21:24,610 Is that OK? 793 00:21:24,670 --> 00:21:24,930 Beautiful. 794 00:21:25,270 --> 00:21:26,130 Amber, are you calling us? 795 00:21:26,230 --> 00:21:26,710 We're right here? 796 00:21:26,990 --> 00:21:27,310 Yes. 797 00:21:27,510 --> 00:21:28,950 Afterwards, get that cream in the pan. 798 00:21:29,030 --> 00:21:29,530 Yes, yes. 799 00:21:29,550 --> 00:21:30,910 I'm going to go straight to do that next. 800 00:21:31,030 --> 00:21:33,310 I have one job, basically, today, and it 801 00:21:33,310 --> 00:21:34,910 is to get the potatoes right. 802 00:21:35,090 --> 00:21:36,090 This is so scary. 803 00:21:36,330 --> 00:21:37,870 Who knew food could be so scary? 804 00:21:41,970 --> 00:21:43,350 I think the heat's a little hot. 805 00:21:43,510 --> 00:21:43,630 Good. 806 00:21:43,970 --> 00:21:45,210 We're not going to overcook it, right? 807 00:21:45,230 --> 00:21:45,670 Nope, nope. 808 00:21:45,670 --> 00:21:47,470 All right, if you see this white stuff coming out 809 00:21:47,470 --> 00:21:49,250 of the salmon, that means it's getting overcooked. 810 00:21:49,390 --> 00:21:51,010 But the skin is super crackly, dude. 811 00:21:51,010 --> 00:21:51,550 You happy with it? 812 00:21:51,670 --> 00:21:52,550 Yes, chef, very happy. 813 00:21:52,610 --> 00:21:52,890 Thank you. 814 00:21:53,850 --> 00:21:55,950 Everyone in our dining room is a VIP, right? 815 00:21:55,970 --> 00:21:56,510 Yes, chef. 816 00:21:56,510 --> 00:21:57,510 I say that in my restaurant. 817 00:21:57,630 --> 00:21:58,550 I don't care who you are. 818 00:21:58,570 --> 00:22:00,470 If you're in our restaurant, you're a VIP. 819 00:22:00,950 --> 00:22:01,270 Yes, chef. 820 00:22:02,090 --> 00:22:04,210 Chef, how are we feeling about crispy shallots? 821 00:22:04,450 --> 00:22:05,430 I kind of like it. 822 00:22:05,510 --> 00:22:06,850 You guys OK with crispy shallots? 823 00:22:06,890 --> 00:22:07,230 Yes, chef. 824 00:22:07,330 --> 00:22:08,390 I love crispy shallots. 825 00:22:08,410 --> 00:22:08,630 Yes. 826 00:22:08,770 --> 00:22:10,690 I noticed that we have a ton of shallots. 827 00:22:10,970 --> 00:22:12,710 I can shred these things up on the mandolin 828 00:22:12,710 --> 00:22:14,030 and just toss them in the fryer. 829 00:22:14,030 --> 00:22:15,970 Hit them with some salt, and they're good to go. 830 00:22:16,330 --> 00:22:17,350 18, 20, 22. 831 00:22:17,630 --> 00:22:18,810 All right, our plates are laid out. 832 00:22:20,030 --> 00:22:21,650 Tim, what's going on with the potatoes, dude? 833 00:22:22,350 --> 00:22:24,210 I think they're good, but if you want to double check, 834 00:22:24,270 --> 00:22:25,810 they might need another 60 seconds. 835 00:22:26,970 --> 00:22:28,950 OK, in 60 seconds, grab them out. 836 00:22:29,050 --> 00:22:31,450 Let them cool a little bit before we toss them 837 00:22:31,450 --> 00:22:32,310 in the chimichurri, right? 838 00:22:32,510 --> 00:22:33,070 Yes, chef. 839 00:22:33,470 --> 00:22:34,330 So lots of oil in there. 840 00:22:34,390 --> 00:22:35,250 Get them nicely seasoned. 841 00:22:35,770 --> 00:22:36,990 See, they're all seasoned from a height. 842 00:22:37,210 --> 00:22:39,370 So look, it's all from a height. 843 00:22:39,730 --> 00:22:39,830 Yes, chef. 844 00:22:39,850 --> 00:22:40,810 So look, in there. 845 00:22:41,610 --> 00:22:41,930 OK. 846 00:22:42,350 --> 00:22:44,010 Do you have any idea how excited I am to have Claire's 847 00:22:44,490 --> 00:22:46,310 That woman is a powerhouse. 848 00:22:47,130 --> 00:22:47,570 Good. 849 00:22:48,110 --> 00:22:49,030 And then one more. 850 00:22:49,650 --> 00:22:50,330 Five is enough. 851 00:22:51,230 --> 00:22:54,030 22 filets at one time is a little outrageous. 852 00:22:54,410 --> 00:22:56,230 Do not overcook your steaks, OK? 853 00:22:56,490 --> 00:22:56,790 Yes, chef. 854 00:22:56,810 --> 00:22:59,550 Ladies, we are 10 minutes down, 30 minutes to go. 855 00:22:59,630 --> 00:23:00,410 We're in great shape. 856 00:23:01,190 --> 00:23:02,230 We are moving, ladies. 857 00:23:02,490 --> 00:23:02,850 Yes, chef. 858 00:23:02,850 --> 00:23:03,350 We are moving. 859 00:23:06,200 --> 00:23:07,720 We're plating in five minutes. 860 00:23:07,920 --> 00:23:08,100 Yes, chef. 861 00:23:09,080 --> 00:23:10,760 Chef, how do I get more color on these? 862 00:23:11,000 --> 00:23:12,040 You don't want them too dark. 863 00:23:12,360 --> 00:23:12,940 Are they crispy? 864 00:23:13,080 --> 00:23:13,500 They're crispy. 865 00:23:13,720 --> 00:23:14,760 OK, then they're done. 866 00:23:14,760 --> 00:23:16,240 All right, how are we doing on the potatoes? 867 00:23:16,740 --> 00:23:17,820 These potatoes are cooked, no? 868 00:23:17,940 --> 00:23:18,940 We said 60 seconds. 869 00:23:20,740 --> 00:23:21,260 Oh, shit. 870 00:23:21,920 --> 00:23:24,860 I have one job here, really, and it's these potatoes. 871 00:23:25,120 --> 00:23:26,000 Ha, ha, ha, ha, ha, ha. 872 00:23:26,840 --> 00:23:29,020 But I look over, and I see Christian's 873 00:23:29,020 --> 00:23:29,940 got it under control. 874 00:23:30,960 --> 00:23:31,660 How are we doing, dude? 875 00:23:32,100 --> 00:23:32,960 Potatoes, a little over. 876 00:23:34,000 --> 00:23:34,440 Oh, shit. 877 00:23:35,460 --> 00:23:37,480 These Michelin star chefs are about to taste 878 00:23:37,480 --> 00:23:38,540 overcooked potatoes. 879 00:23:39,740 --> 00:23:40,560 That's not going to happen. 880 00:23:40,740 --> 00:23:42,500 The ones that are smashed and broken, OK? 881 00:23:42,580 --> 00:23:43,320 We're not going to plate those. 882 00:23:43,320 --> 00:23:43,760 We're not plating those. 883 00:23:43,760 --> 00:23:46,340 If you say, I got this, don't worry about it, 884 00:23:46,420 --> 00:23:48,860 then I'm going to walk away from you and be like, you got it. 885 00:23:48,900 --> 00:23:50,140 So I'm a little shocked. 886 00:23:55,000 --> 00:23:55,360 Fuck. 887 00:23:55,920 --> 00:23:57,520 All right, Christian, that's all of them. 888 00:23:58,020 --> 00:23:59,460 Be really mindful of them. 889 00:23:59,560 --> 00:24:01,380 The ones that are smashed and broken, OK? 890 00:24:01,460 --> 00:24:02,200 We're not going to plate those. 891 00:24:02,220 --> 00:24:02,960 We're not plating those, chef. 892 00:24:03,340 --> 00:24:04,040 Can I separate them? 893 00:24:04,540 --> 00:24:05,500 Yeah, can you do that? 894 00:24:05,580 --> 00:24:06,740 Can you, I mean, if you've got time. 895 00:24:07,060 --> 00:24:07,880 They're definitely overcooked. 896 00:24:08,260 --> 00:24:09,660 I can see it in Chef Blaise's face, 897 00:24:09,740 --> 00:24:10,960 like, we shouldn't serve this. 898 00:24:11,080 --> 00:24:12,360 We're plating in five minutes. 899 00:24:15,880 --> 00:24:17,140 How far for those mashed potatoes? 900 00:24:17,500 --> 00:24:18,520 Probably like five minutes, chef. 901 00:24:18,660 --> 00:24:18,940 Right. 902 00:24:19,700 --> 00:24:20,960 Let's go, ladies. We've got this. 903 00:24:21,040 --> 00:24:21,480 Yes, chef. 904 00:24:21,540 --> 00:24:22,060 Yes, chef. 905 00:24:22,760 --> 00:24:23,640 How's that sauce? 906 00:24:23,800 --> 00:24:24,580 Coming along, chef. 907 00:24:24,580 --> 00:24:25,300 I'm giving it a taste. 908 00:24:25,360 --> 00:24:26,220 Right. Beef stock. 909 00:24:26,720 --> 00:24:28,620 That's on there now, reducing down. 910 00:24:29,440 --> 00:24:30,980 Put the butter in there at the end. 911 00:24:31,000 --> 00:24:31,600 It's going to be delicious. 912 00:24:31,840 --> 00:24:32,280 Oh, yeah. 913 00:24:32,620 --> 00:24:32,920 OK. 914 00:24:33,960 --> 00:24:35,320 Mushrooms in a la creme. 915 00:24:35,580 --> 00:24:36,960 Bacon is nicely reduced down. 916 00:24:37,020 --> 00:24:38,100 Get it nicely caramelized. 917 00:24:38,480 --> 00:24:39,320 Love that. 918 00:24:40,760 --> 00:24:41,520 There you go. 919 00:24:41,960 --> 00:24:43,240 We're working as a team, ladies. 920 00:24:43,260 --> 00:24:44,060 Guarding girls! 921 00:24:44,440 --> 00:24:45,120 Guarding girls! 922 00:24:47,060 --> 00:24:48,760 I'm putting the asparagus back in here. 923 00:24:48,760 --> 00:24:49,120 OK. 924 00:24:50,680 --> 00:24:52,020 Darian, is the fish ready to plate? 925 00:24:52,260 --> 00:24:52,680 Yes, chef. 926 00:24:52,940 --> 00:24:53,900 It's go time, guys. 927 00:24:53,920 --> 00:24:54,540 Let's go. Plate. 928 00:24:54,720 --> 00:24:54,940 Plate. 929 00:24:55,620 --> 00:24:56,180 Potatoes in the middle. 930 00:24:56,600 --> 00:24:57,480 Are you trying to hide them? 931 00:24:57,680 --> 00:24:57,940 Yes. 932 00:24:58,060 --> 00:24:59,640 OK, just give me one that I can see, though. 933 00:24:59,780 --> 00:25:01,060 Is that enough for 22 plates? 934 00:25:01,220 --> 00:25:01,720 I think so. 935 00:25:01,960 --> 00:25:03,040 OK, let's go, team, Blaise. 936 00:25:03,380 --> 00:25:04,160 Come on, boys in blue. 937 00:25:04,440 --> 00:25:04,980 Boys in blue. 938 00:25:05,160 --> 00:25:05,360 OK. 939 00:25:05,860 --> 00:25:07,840 Stop putting the asparagus in the same place. 940 00:25:07,880 --> 00:25:09,160 It's not preschool yet. Let's go. 941 00:25:09,260 --> 00:25:10,820 This plate has got fingerprints all over it. 942 00:25:10,820 --> 00:25:12,800 You going to serve that to Alex Itala, fingerprints? 943 00:25:13,420 --> 00:25:15,440 Claire Smith is going to destroy you guys for this. 944 00:25:15,460 --> 00:25:15,880 Let's go. 945 00:25:16,100 --> 00:25:16,800 Who's wiping plates? 946 00:25:16,820 --> 00:25:17,780 I got greasy hands here. 947 00:25:17,780 --> 00:25:19,480 The elevator's coming in two minutes. 948 00:25:19,640 --> 00:25:21,080 We got to get these plates in that elevator. 949 00:25:21,480 --> 00:25:22,620 I'm really stressed right now. 950 00:25:22,900 --> 00:25:26,940 I don't think I've ever dressed more than four plates at once. 951 00:25:27,040 --> 00:25:29,680 So this is just absolute madness. 952 00:25:30,080 --> 00:25:31,900 Does every plate have everything we need on it? 953 00:25:31,940 --> 00:25:33,360 We got to have a plan with the door open. 954 00:25:33,460 --> 00:25:34,380 Let's go. You got to go. 955 00:25:34,440 --> 00:25:34,880 You got to go. 956 00:25:35,180 --> 00:25:35,680 Elevator's open. 957 00:25:35,740 --> 00:25:35,940 Let's go. 958 00:25:36,020 --> 00:25:37,100 Plate's got to go right now. 959 00:25:37,280 --> 00:25:38,560 Let's go. Let's go right now. 960 00:25:38,600 --> 00:25:39,080 Two minutes. 961 00:25:39,240 --> 00:25:39,960 Leave them. Go, go, go. 962 00:25:39,980 --> 00:25:40,400 Two minutes. 963 00:25:40,520 --> 00:25:40,760 Go, go, go, go. 964 00:25:41,320 --> 00:25:42,200 Let's go. Let's go. 965 00:25:42,320 --> 00:25:42,820 No, no. 966 00:25:42,920 --> 00:25:44,100 Oh, you're taking the plates from here? 967 00:25:44,100 --> 00:25:44,480 Yeah. Let's go. 968 00:25:44,480 --> 00:25:44,900 OK, let's go. 969 00:25:45,060 --> 00:25:45,880 This floor is slippery. 970 00:25:45,880 --> 00:25:46,380 Be careful. 971 00:25:47,080 --> 00:25:47,800 Guys, we got to go. 972 00:25:47,860 --> 00:25:48,840 Everyone. Everyone. 973 00:25:49,040 --> 00:25:50,140 How many plates do we have left? 974 00:25:50,180 --> 00:25:51,120 Let's go. Someone's got to go back. 975 00:25:51,120 --> 00:25:51,720 Two left. Two left. 976 00:25:51,980 --> 00:25:52,900 I got it. I got it. 977 00:25:52,900 --> 00:25:53,160 I got it. 978 00:25:53,300 --> 00:25:54,900 Go, go, go, go, go, go. 979 00:25:55,120 --> 00:25:56,140 Which three are for the judges? 980 00:25:56,240 --> 00:25:56,520 Which three? 981 00:25:56,720 --> 00:25:57,220 You and me. You and me. 982 00:25:57,240 --> 00:25:58,300 Not this one. Not this one. 983 00:25:58,700 --> 00:25:59,540 Not that one. Not that one. 984 00:25:59,560 --> 00:26:00,400 Grab another one from the tray. 985 00:26:00,620 --> 00:26:01,260 I got plenty of towel. 986 00:26:01,560 --> 00:26:02,120 Plenty of towel. 987 00:26:02,400 --> 00:26:02,980 Good luck. 988 00:26:03,140 --> 00:26:04,100 Towel for yourself. 989 00:26:04,140 --> 00:26:04,560 Let's go. 990 00:26:04,800 --> 00:26:05,860 Wait, wait, wait, wait, wait, wait. 991 00:26:11,100 --> 00:26:11,380 Chefs. 992 00:26:11,500 --> 00:26:11,960 Good evening. 993 00:26:12,200 --> 00:26:12,520 Good evening. 994 00:26:12,520 --> 00:26:12,900 Here we go. 995 00:26:14,040 --> 00:26:14,320 Wow. 996 00:26:14,460 --> 00:26:15,440 Wonderful. Thank you. 997 00:26:15,660 --> 00:26:16,260 Thank you. 998 00:26:16,260 --> 00:26:17,540 Go right here. 999 00:26:18,820 --> 00:26:19,600 Excuse our size. 1000 00:26:20,240 --> 00:26:20,840 Small guys. 1001 00:26:21,860 --> 00:26:23,480 Chef Tim will explain the dish for you. 1002 00:26:23,600 --> 00:26:26,840 Tonight we have a pickled citrus remoulade 1003 00:26:26,840 --> 00:26:30,140 with a pan-seared salmon, chimichurri potatoes, 1004 00:26:30,140 --> 00:26:32,240 as well as a melange of vegetables. 1005 00:26:32,740 --> 00:26:33,020 Good. 1006 00:26:33,220 --> 00:26:33,940 Well, it looks great. 1007 00:26:33,980 --> 00:26:34,740 Thank you so much. 1008 00:26:34,980 --> 00:26:36,040 Thank you very much. 1009 00:26:36,040 --> 00:26:36,740 Thank you. 1010 00:26:37,540 --> 00:26:39,320 The sauce fits well with everything. 1011 00:26:39,780 --> 00:26:42,480 The sauce has got a really nice acidity. 1012 00:26:42,600 --> 00:26:43,280 It's super fresh. 1013 00:26:43,380 --> 00:26:44,140 It's a lovely sauce. 1014 00:26:44,240 --> 00:26:46,020 But I could have easily had more seasoning. 1015 00:26:46,020 --> 00:26:46,460 Yeah. 1016 00:26:47,340 --> 00:26:48,560 Salmon's perfectly cooked. 1017 00:26:49,560 --> 00:26:50,440 Lovely crispiness. 1018 00:26:50,480 --> 00:26:50,720 Yeah. 1019 00:26:51,180 --> 00:26:52,620 It's really clever cooking, really 1020 00:26:52,620 --> 00:26:53,580 good use of ingredients. 1021 00:26:54,380 --> 00:26:55,760 The potatoes are over-cooked. 1022 00:26:56,200 --> 00:26:56,520 Yeah. 1023 00:26:56,860 --> 00:26:59,280 I wish they'd played stronger with some of the flavors, 1024 00:26:59,600 --> 00:27:01,180 be a little bit more bold with that. 1025 00:27:01,340 --> 00:27:02,320 Yeah, really, absolutely. 1026 00:27:04,540 --> 00:27:06,400 We start plating in seven minutes, ladies. 1027 00:27:06,540 --> 00:27:07,040 All right, Chef. 1028 00:27:07,180 --> 00:27:08,520 Come on, reduce, reduce, reduce, reduce. 1029 00:27:08,520 --> 00:27:08,920 Let's go. 1030 00:27:09,180 --> 00:27:11,420 The sauce isn't reducing fast enough. 1031 00:27:11,660 --> 00:27:14,680 I got to get more pans and separate so that way 1032 00:27:14,680 --> 00:27:16,000 there's less to reduce. 1033 00:27:16,280 --> 00:27:17,180 I know time's ticking. 1034 00:27:17,460 --> 00:27:18,360 How's that coming down now? 1035 00:27:18,480 --> 00:27:19,280 I just separated, Chef. 1036 00:27:19,300 --> 00:27:20,780 Smart, smart, smart, smart. 1037 00:27:21,040 --> 00:27:21,880 This is it here, right? 1038 00:27:21,940 --> 00:27:22,220 Yes, Chef. 1039 00:27:22,480 --> 00:27:22,740 Good. 1040 00:27:24,000 --> 00:27:25,060 That is a money girl. 1041 00:27:25,220 --> 00:27:26,520 I can feel it in the air, ladies. 1042 00:27:26,620 --> 00:27:27,020 It's winning. 1043 00:27:27,200 --> 00:27:27,680 It's winning. 1044 00:27:27,960 --> 00:27:30,460 We're going to go all hands on deck now with the potatoes. 1045 00:27:30,760 --> 00:27:31,220 Yes, Chef. 1046 00:27:31,520 --> 00:27:32,120 OK, on there. 1047 00:27:32,460 --> 00:27:33,160 And squeeze. 1048 00:27:33,820 --> 00:27:34,200 Good girl. 1049 00:27:34,620 --> 00:27:35,020 Beautiful. 1050 00:27:36,160 --> 00:27:36,940 Lady, we got this. 1051 00:27:37,180 --> 00:27:37,640 We got this. 1052 00:27:38,340 --> 00:27:40,020 The potatoes better be right. 1053 00:27:40,220 --> 00:27:43,220 You cannot mess anything up, though, with salt and pepper. 1054 00:27:43,220 --> 00:27:45,620 I'm hoping there's enough butter and richness. 1055 00:27:45,940 --> 00:27:47,440 I'm hoping I seasoned it perfect. 1056 00:27:47,840 --> 00:27:49,300 OK, ladies, let's start dressing. 1057 00:27:49,500 --> 00:27:49,840 Let's go. 1058 00:27:49,960 --> 00:27:52,520 We're going to go parm, swoosh, filet, 1059 00:27:52,740 --> 00:27:54,540 middle, mushroom, dollop of creme on top, 1060 00:27:54,660 --> 00:27:55,760 and then the corn wine sauce. 1061 00:27:56,440 --> 00:27:57,900 That elevator's going to be here any minute now. 1062 00:27:58,680 --> 00:27:59,220 Let's go. 1063 00:27:59,400 --> 00:27:59,740 Let's go. 1064 00:27:59,840 --> 00:28:00,680 Come on, let's go. 1065 00:28:01,820 --> 00:28:02,460 We got this. 1066 00:28:04,360 --> 00:28:06,640 This is a sauce boat to the judges' plates. 1067 00:28:06,780 --> 00:28:07,900 Don't sauce those plates, OK? 1068 00:28:09,920 --> 00:28:10,520 Elevator's here. 1069 00:28:10,560 --> 00:28:11,220 I'm going. I got it. 1070 00:28:11,280 --> 00:28:11,900 Let's go. 1071 00:28:11,900 --> 00:28:12,820 Let's get the plates on there. 1072 00:28:12,840 --> 00:28:13,540 Let's get there. 1073 00:28:13,960 --> 00:28:14,520 OK, hurry. 1074 00:28:15,480 --> 00:28:16,340 That looks beautiful. 1075 00:28:16,540 --> 00:28:17,040 Let's go. 1076 00:28:17,640 --> 00:28:18,600 90 seconds to go. 1077 00:28:18,760 --> 00:28:18,980 Seriously. 1078 00:28:19,140 --> 00:28:19,500 Hand it to me, Cole. 1079 00:28:19,860 --> 00:28:20,240 Go, baby. 1080 00:28:20,840 --> 00:28:21,240 Hold up. 1081 00:28:21,580 --> 00:28:22,860 Chervil, Chervil, give me a Chervil. 1082 00:28:24,160 --> 00:28:24,720 There's one more. 1083 00:28:24,780 --> 00:28:25,840 There's one more plate here as well. 1084 00:28:26,160 --> 00:28:27,020 We need the greens. 1085 00:28:27,080 --> 00:28:27,880 I got it, I got it, I got it. 1086 00:28:27,980 --> 00:28:29,140 One more is missing greens. 1087 00:28:29,220 --> 00:28:30,160 One more is missing greens. 1088 00:28:30,160 --> 00:28:31,560 I'll break it off. I got it, I got it, I got it. 1089 00:28:32,600 --> 00:28:34,020 Consistency is the name of the game, yes? 1090 00:28:34,140 --> 00:28:34,400 Yes. 1091 00:28:34,800 --> 00:28:35,340 Thank you, Chef. 1092 00:28:35,440 --> 00:28:35,820 Good job. 1093 00:28:36,120 --> 00:28:36,480 Thank you. 1094 00:28:36,540 --> 00:28:37,200 Good job. 1095 00:28:38,320 --> 00:28:40,300 Ha, ha, ha, ha. 1096 00:28:50,450 --> 00:28:51,470 It looks pretty. 1097 00:28:52,690 --> 00:28:53,590 Oh, that looks great. 1098 00:28:53,870 --> 00:28:54,490 Thank you. 1099 00:28:54,870 --> 00:28:55,670 They're both pretty similar. 1100 00:28:56,230 --> 00:28:58,910 Tonight, for you, we have a beautiful filet 1101 00:28:58,910 --> 00:29:02,450 with a caramelized plum and port wine reduction, 1102 00:29:03,250 --> 00:29:06,250 a mushroom a la creme, and some infused pomme 1103 00:29:06,250 --> 00:29:07,950 puree with a pickled blackberry. 1104 00:29:08,490 --> 00:29:08,750 Wow. 1105 00:29:09,010 --> 00:29:10,030 Thank you very much. 1106 00:29:10,330 --> 00:29:11,150 How was it? 1107 00:29:11,610 --> 00:29:12,050 Amazing. 1108 00:29:12,070 --> 00:29:12,450 Incredible. 1109 00:29:14,170 --> 00:29:15,390 How's the view from the top? 1110 00:29:15,630 --> 00:29:15,970 Beautiful. 1111 00:29:15,970 --> 00:29:16,390 Beautiful. 1112 00:29:18,050 --> 00:29:19,110 And you all look amazing. 1113 00:29:19,110 --> 00:29:20,010 This is the best view yet. 1114 00:29:21,170 --> 00:29:21,970 Thank you, Chef. 1115 00:29:22,070 --> 00:29:22,490 Please enjoy. 1116 00:29:22,610 --> 00:29:22,930 Enjoy. 1117 00:29:23,090 --> 00:29:23,490 Thank you. 1118 00:29:24,350 --> 00:29:25,770 Very elegant presentation. 1119 00:29:26,050 --> 00:29:27,870 Yeah, it's very refined, isn't it? 1120 00:29:30,640 --> 00:29:33,560 I'm impressed that they made, like, a meat-based sauce 1121 00:29:33,560 --> 00:29:34,820 in such a short time. 1122 00:29:35,820 --> 00:29:36,780 The sauce is really nice. 1123 00:29:36,820 --> 00:29:37,740 I wish I had more, actually. 1124 00:29:38,700 --> 00:29:41,560 It's a classic filet de beef, but beautifully done. 1125 00:29:41,940 --> 00:29:45,900 My filet, it is lightly overcooked, 1126 00:29:45,900 --> 00:29:47,900 maybe too caramelized. 1127 00:29:47,940 --> 00:29:48,720 OK, yeah. 1128 00:29:49,100 --> 00:29:49,860 Dry sensation. 1129 00:29:50,060 --> 00:29:51,380 Yeah, yeah, seared too hard. 1130 00:29:51,760 --> 00:29:55,340 The potato puree could be even softer, more luxurious. 1131 00:29:55,760 --> 00:29:56,160 Yeah, yeah. 1132 00:29:56,540 --> 00:29:58,460 A lovely, lovely plate of food again, huh?