All language subtitles for Next.Level.Chef.S05E15-Building.a.Legacy

(RICHARD, VO) Previously
on Next Level Chef...

Welcome to the Next
Level stadium.

(BLOWS WHISTLE)
Are you kidding me?!

-(LAUGHTER)
-(DARIAN, HOLLERING) Goal!

(NYESHA)
A World Cup fusion dish.

England, Germany, and Brazil.

Flavors of Mexico.

(ANDY) What can we
do with Canada? (BLEEP)

That was a terrible decision!

The chefs heading into the
elimination are Cole and Andy.

-Oh, (BLEEP)!
-What's the matter?

That wasn't on.

The dish I'm sending home
is gonna be the lamb

with the pistachios.

-(RICHARD) Andy.
-(CLAPPING)

(GORDON, VO) And tonight...

For the first time ever,

the protein you pick

will be a surprise.

(SHRIEKING) Are you kidding me?!

Gotta get that fish
in the pan, Cole.

-(BLEEP)
-(GORDON) You okay?

(RICHARD) You guys are giving me
an absolute heart attack.

(HI-ENERGY ROCK MUSIC)

(VALIANT MUSIC)

-Here they are.
-(CONNOR) Let's go.

-(CLAPPING)
-(CONNOR WHOOPING)

Welcome to...

the semi-finals. Come on!

-(CLAPPING)
-(COLE) Woo! Okay, let's go.

Semi-finals. Wha'? Wup, wup!

A new day, a new cook

to get in that
final three, baby!

Honestly, you're so deserving,
all four of you, to be here.

But it's anyone's game.
It's that close.

Cole, you cook
with such emotion.

And we can taste that.
Where does that come from?

It comes from always having
to dig deep in myself, chef.

I've had to be there
for myself, be my support.

If you don't have anywhere
to put those emotions

a good place to put them
is in food.

So, this means everything to me.

Beautiful.
Connor, how are you feeling?

I think about dropping out of
school and wondering what path

could even give me
light and hope in this life.

And finding food and having
self-confidence through that.

I'm just literally taken aback.

Love that. Gabrielle,
you cook with such confidence.

-It's the energy.
-That energy that I bring

is just my everyday joy of being
able to share what I love.

And cooking for others is
a really intimate form of love.

I live for that.

Darian, what people fuel
your passion for competition?

I always have my mom in the back
of my head when I'm cooking.

Now listen, this is my drive,
it's my motivation.

A single mom with six kids.

I just want to make my mom
proud every day.

My wife is a big supporter
of me, too.

Whatever I do, she's always
there supporting me.

I just feel great to have
those people in my background

I'm cooking for everyday.

Right. Are you ready
for your final big challenge?

-(CHEFS) Yes, chef.
-To get yourself

in to that grand finale,
listen up.

-It's big.
-Whoo.

Every single dish you've cooked
in this competition

has led you
to where you are now.

You've pivoted brilliantly.

You've adapted daily.

And you've really cooked outside

-your comfort zones.
-Yes, chef.

But, today's challenge is all
about you and your legacy.

Oh, I like that.

You'll have 30 minutes
to create a dish

-that defines you, as a chef.
-Whew.

A dish that you'd want
to be remembered by.

Let us understand who you are,
put it on that plate.

That's what's gonna get you
to the finale.

-Yes, chef.
-(GORDON) But...

because this is your
final test...

(DRAMATIC BEAT)

..come on, you know us by now,

we are not gonna make this easy.

-For the first time ever...
-Wow. For the first time.

..the protein you pick...

will be a surprise.

On that platform
will be five domes.

Under each
is an amazing protein.

You will choose a dome without
knowing what's underneath it...

-Come on.
-..and you'll need to cook

-with whatever you grab.
-(BLOWS RASPBERRY)

If you look at my track record,
it's been consistency,

treating the stars of my dishes
with the utmost care.

If I can do that today,

you're gonna see me
in the finale.

Once you unveil one,
there is no turning back.

-Understood?
-(CHEFS) Yes, chef.

Listen, what the four
of you need to remember,

most importantly, is that
at the end of today's challenge

the two best dishes
will secure their place

-in the grand finale.
-Let's go.

The remaining two chefs,
you'll be battling it out

in the elimination cook-off
for that final spot.

-(CHEFS) Yes, chef.
-(SHARP EXHALE)

You know, I'm always
a competitive person, but...

right now it's like
turn it up to the max.

Winning is the only option here.

Alright Darian, based on your
performance last time 'round

you have that top kitchen
all to yourself.

-You guys are jealous, huh?
-(LAUGHTER)

But before we get up there,
it's time to decide

what you're gonna do with that
final Time Token of the season.

Ten seconds.

Do you take it...
away from somebody?

Or do you have it for yourself?

I've been thinking
about it, chef.

Without a doubt...

-I'm gonna take it for myself.
-Smart.

I'm not gonna be able to see
what the protein is

so I want to make sure if I get
something I don't really want

I have that extra 10 seconds
to really think

and build this dish, because
this dish has to be legendary.

Can I look in a few?
Nah...

-(LAUGHTER)
-No, you can't look under a few.

You can look under one,
and one only. Let's go.

Thank you, chef.
Appreciate you.

Thank you very much and
good luck, bud.

Head to the elevator
and I will meet you there

shortly, yes?
Together, you and I, man.

-Let's go.
-(GORDON) Let's go.

Good luck, Darian.
Lock in, dude.

Yes, chef. (CHUCKLES)

(ROCK MUSIC)

(DRAMATIC BEATS)
(ELEVATOR HUMS, PINGS)

Ha-ha!

I don't have to run
for a station, it's just me.

I earned this.

Woo!

(ELEVATOR PINGS)

(GABRIELLE) Vibes.

(CONNOR) Exquisite vibes,
come on!

Oh, it's gonna be some
wild (BLEEP).

-Yeah.
-Get ready for it.

Let's go, Cole.
(COMMAND VOICE) You got this!

(ELEVATOR PINGS)

This is such
a dream come true,

getting a one-on-one experience
with Chef Arrington.

I've admired her since before

I even came
into this competition.

She shows so much grit,
so much strength,

and so much resilience herself.

I'm really excited
to see what magic I can cook up

down here under her guidance.

-(ELEVATOR HUMS, PINGS)
-(GORDON) Come on, let's go!

-Let's go Cole, you got this.
-Thanks, chef!

-Come on, girl!
-Hey, chef.

Hey. How you feeling?

-I'm excited.
-Amazing! Me, too.

I've been waiting for this
moment to cook with you.

-I'm so excited!
-Talk to me about your strategy

and how you're putting
that intention

into your dish
and storytelling.

I'm telling a story
of resilience on that plate.

That's what I want to show,
no matter what you go through

you can always get through it.

And that's what we want
from you today, right?

To see who you are. All that
resilience. All that grit.

-Thank you, chef.
-(ELEVATOR PINGS)

-(RICHARD) Alright, let's go.
-Good luck, guys.

What's going on?
Gabrielle, Connor, doing good?

-Let's go!
-Hi, chef.

Alright, welcome.
Good to see you again.

This one's interesting 'cause
the story is yours to write.

You worked so hard to get
to this point.

Just promise me one thing,
that you're gonna push

-all the way to the end.
-Yes, chef.

We're not gonna leave
one second left.

-No, chef.
-We don't wanna walk out of here

thinking like,
"Oh, I didn't do this."

Because I know it - even me
many, many, many years later -

as a competitor it'll haunt you.
No haunting nightmares.

-Hell no, chef.
-No, thank you.

-(ELEVATOR PINGS)
-(GORDON) There he is.

My man. Let's do this.

-You good, bud?
-Yes, chef.

-How you feeling?
-Appreciate it.

-I feel great, man.
-Right, uh...

This is it.
One cook, 30 minutes.

That's what stands between you
and getting into the finale.

It's tough because underneath us
we got three serious competitors

-that are hungry for that final.
-Yes, chef.

What're you hoping for
down there?

I was hoping for a nice
filet first choice.

Filet would be a dream.
You ready? Line up, bud.

-Yes, chef.
-(PLATFORM HUMMING)

One cook away to get yourself
in the grand finale, yes?

-Yes, chef.
-Platform's here.

-(PLATFORM BLEEPS)
-Let's go, my man!

-(URGENT MUSIC)
-Where are you going?

They're gonna be playing some
mind game with me.

I'm just gonna pick
a random one,

off to the side.

(GORDON) Look at that!

-Ooh! (LAUGHS)
-(BLEEP)

(SHRIEKING)
Are you kidding me?!

Oh, my goodness me. You got it!
Truffle there.

-Ooh, yes!
-The black truffle. Yes.

Truffles on this bad boy?
I'm taking that.

Potatoes you got?
Five seconds.

I cook the best steak au poivre.

Shallots...
It's my kid's favorite,

my wife and my mom.
Broccoli...

Oh, my Lord. Bourbon!

Yo.

-Ooh.
-Look at that! You good?

Yes, chef. Looking good.

-Straight outta the gate!
-(HOLLERING) Woo-eee!

(LAUGHTER)

(RICHARD) And... we're off!

What protein are you gonna grab?
A pork chop?

When I'm thinkin'
about my legacy

I'm not really thinkin'
pork chop, but...

-gonna have to make it work.
-Okay, let's grab vegetables.

I'm grabbing fennel and chilies
and baby carrots.

I'm hoping to see some little
taste of Mexico

but nobody's thinkin' pork chop
when they think of Mexico.

Where's the potatoes?
I'm kinda all over the place.

What protein
are you gonna grab?

Pristine.

Can you get that back
to the station?

-Oh!
-(THUD)

Send me more stuff!

A lobster claw.
A gift from the gods!

Oh, my God.
I didn't even know what fell

until I really looked at it.
That's half my dish.

Pasta over here, Gabrielle.
Caviar over here.

-Ten seconds, let's go, okay?
-Oh, (BLEEP)!

Citrus is the one thing,

for sure, I know I need
'cause I have seafood.

You got sweet potatoes,
you have celery root.

That's a good purée.

(LAUGHING) Where Are the lemons?
My God!

-(PLATFORM HUMMING)
-Grab it or regret it.

-You got it?
-Careful, careful, careful!

It's all you, baby.

-Alright.
-You got one and two.

Which one are you gonna choose,
right or left?

(COLE SIGHS)

-Come on, let's go, girl!
-Okay!

Pass it to me.
You got a turbot, beautiful.

-Turbot...
-Fish.

I've never cooked it but
I'm glad I got seafood.

That's what I really
wanted anyways.

I like turnips, I like this...

Parsnip, beautiful.

We have some citrus here.

Definitely need citrus.

You have five seconds.
Kohlrabi, amazing.

Got some parsley,
got baby corn.

(PLATFORM CLACKS, HUMS)

(NYESHA) Beautiful grab.

-Alright Cole, you ready?
-Yes, chef.

Thirty minutes starts right now.
Let's go!

Oh, that was horrible!

-Okay.
-Ugh!

-So we lost the lobster claw.
-Yes, we did, yes, we did.

I've just dropped half my dish
to the basement.

I have no citrus, no herbs.

-I'm like sick to my stomach.
-(TENSE MUSIC)

Do you have an idea working?

(FRUSTRATED SIGH) I'm really
trying to figure that out here.

(GROANS) Okay.

(MUSIC ENDS)

(TENSE MUSIC)

Gabrielle,
what're we thinking?

-Just visualizing.
-Okay, alright.

We got lobster, we got cockles.

I could just make a really
nice green fregola here.

-Like a risotto or pasta style?
-Exactly.

It's tight on the center
of the plate.

-Yes.
-Butter-poached lobster tail

is gonna curl up right
on top of it.

Simple Mediterranean food,
Italian food.

-This is your wheelhouse.
-Yes, chef.

So listen,
this is a legacy challenge.

Legacy is everything to me.
Um, my dad passed in 2020 and...

(SHARP EXHALE) his legacy
in carrying on, you know,

what I'm meant to do,
it's his Italian heritage

and that's, I feel like,
what really brought

this all forth for me, so...

-What was your dad's name?
-Frank.

-Frank. This is for Frank.
-This is for Frank.

-I lost my dad in 2020 as well.
-Did you? I'm sorry.

Yeah, so I get it.
So let's do it for Frank, okay?

-Absolutely.
-I love it.

I loved cooking
for my dad and...

I know he'd be really
proud of me, and...

doing this for him

and with him in mind
is really empowering.

And I just want
to do it justice.

(URGENT MUSIC)

-(CONNOR) Time check, chef?
-Twenty-five minutes left.

-What are we making?
-I got beautiful pork chop.

Ginger coconut purée.

It's almost like
a deconstructed curry.

Then I want to highlight my veg,
I want to highlight

grilled fennel,
grilled baby carrots.

And pork chop
was my grandpa's favorite.

Really?
It was your grandpa's favorite.

Bob Kane was one
of my heroes, man.

Gone too soon,
but he was the kind of guy

who was doing musicals for fun,
like in his 70s,

producing and singing.

It's just like he followed
his heart to a tee.

So you're building
on the legacy of grandpa Bob.

This is as sentimental
as I could be right now, chef.

-This is for Bob, man.
-RIP, this is for Bob.

(BOTH) Let's go.

(UPBEAT STRING MUSIC)

How well does turbot
take spice, chef?

It takes spice, but you know,

think about if that's
what you really want.

I have to work with a protein
I've never worked with before

and I'm not really
familiar with.

And I am nervous.

(MUSIC INTENSIFIES)

Kohlrabi, I've never
tasted Kohlrabi.

A little worried
about this pork chop.

Is it browned?
-Not yet.

Okay.

I don't know what the heck
is happening with my pork.

I covered it with a big dish

to try to get
that max surface area

but it's taking me a long time

to get a little bit of color
on there.

Alright, Gabrielle,
we have the lobster now?

It's fine now, but we don't
want to overcook it.

-Okay.
-Think of it like

-a slow bubbling jacuzzi, okay?
-Okay, okay.

-Gabrielle, you got good hands?
-Yep.

Butter hands.

(DRAMATIC MUSIC)

-You good?
-Yes, chef.

(GORDON)
Twenty minutes to go, okay?

What are you gonna
with the potato?

I was gonna mash them.

I only got one, though.

You could do
a little fondant potato?

Ooh, I like that.

Tell me about the legacy,
Darian, in this dish.

Most Jamaican chef
only cook Jamaican food.

And I just didn't want
to be that.

I want to be different,
to show that

I can cook any cuisine
that come my way.

I just want to show people
and families who look like me

that it's possible, you know,
to do stuff like this

and get to your goals
and dreams.

You've been away from home
for a long time?

For A long time. Miss home,
miss my wife and kids, man.

Here's a little bit
of inspiration.

Have a look
at that platform, please.

Hi, Daddy!

Oh, my goodness!

We miss you so much.
We love you.

It's so hard here without you.

-We miss your food, obviously.
-Oh, man.

We miss your hugs and kisses,

but we know you're killing
it because...

Everyone knows
you're the best chef in town

and you can do anything.

(ALL HOLLERING) Let's go!

How beautiful is that?!
C'mon!

Hup! Inspiration right?

We're doing it
for the family, yes?

You okay?
C'mon man, you got this.

-(EMOTIONAL) I miss them, man.
-I know, I know, I know.

Hey, what a perfect little time
for some inspiration, right?

Phew! I feel like my kids
are growing up so fast.

I want to make sure I be at all
of their dance recital,

soccer practice...

Family is everything, okay?
Come on, man.

I never had that,
I never have a dad to be there

and show up for me.
And like, so I know the feeling.

I don't want my kids to go
through that.

That's why I'm gonna do
whatever I can to get that win.

It's for my family,
it's for my legacy.

-You good?
-Yes, chef.

Come on.
I know you can do it.

Gabrielle,
over to the platform here.

We got a special message
for you, okay?

I'll keep an eye on the stove.

-Hi, Mom!
-Hi, Mommy!

-Love you, Gab.
-Hi.

I'm so proud of you.
Your family's waiting for you

to have you at our table.
Love you bunches.

-(SCREECHING) Hey, Mommy!
-Hi, babe. We miss you.

-Hi my Mommy!
-We're cheering for you.

Everybody at home's
rooting for you.

-Bye Mama.
-See you soon. We love you.

I got my babies.

And this is why I'm here.

To change their lives and...

you know, to make
a better living for us.

Connor, over from the platform.
We got a message for you.

You need me to keep
an eye on something for you?

I think I'm good, chef.

Connor to me, your superpower

has always been your boldness

to try new things
and your intuition.

You're cool, you're calm,
you're confident.

You got this Connor,
go get 'em.

Alright! Love you guys.
What a crazy time!

Y'all making me cry.
You guys are gonna make me

-cry up in this piece, man.
-(CONNOR CHUCKLES)

I think you can use
a little inspiration.

Take a look
at the platform, chef.

-Hi, Cole.
-(COLE CHUCKLES)

It's Auntie Lisa.

Ever since you were
a little girl

you've been very competitive.

And wow, look at you now.

We're so proud of you.

Your family loves you so much.

-You got this, keep it up.
-Oh, man.

-Who is that?
-That's my aunt.

(EMOTIONAL) She raised me, man.

We love an auntie.

I've got my nephew at home
and had a very strong hand

in raising that young man.
I can really relate to that.

-Beautiful.
-Yeah.

In terms of storyline
heritage on the dish

where are you drawing that
inspiration from?

The last letter my grandmother
wrote me she said,

"Whatever you do,
don't forget I love you."

Um, so I'm really just
channeling a lot of that.

(EMOTIONAL) You know,
I feel like...

Both my parents struggled
with addiction

and I didn't have the tools

-that I have today.
-Girl, who did?

We don't have access
to that knowledge

-unless it's lived experience.
-Yeah.

And it doesn't come
until later stages of life.

But imagine everything
that you're gonna do

in your life going forward
to inspire people.

Yes, for sure.

Winning this competition
will show

myself that I am
capable of hard things

and that resilience
does pay off.

(NYESHA) Cole, you're halfway.

That leaves me
15 minutes, chef.

A strong 15 minutes, chef.

Connor, what's the matter?

A little worried
about that pork chop.

Yeah? Okay.
You're going kinda

low and slow with it, right?
You're okay with that?

-(BLEEP)
-You're gonna overcook the chop.

Pull the pork chop, man.
It's done, okay?

My pan wasn't as hot
as it needed to be for the pork.

This pork is overcooked.

Let's go, Connor.
Gotta pull it together, dude.

-We gotta move, yeah?
-Yes, chef.

Oh, God.
You guys are giving me

an absolute heart attack
over here, man.

(DRAMATIC BEAT)

-Just over 10 minutes to go.
-Yes, chef. Appreciate you.

(RICHARD) Okay,
the pork chop's resting.

The first time I've
been worried about a protein

in the entire competition

and it's coming at literally
the most important stage.

What I love about you,
I said it before,

is that you are laid back
and cool and calm.

I wanna make sure
you get everything done.

Yes, chef.
All I can do at this point

is just let it rest
and make sure all these

secondary elements
are perfectly cooked.

This is for everything we've
been working at

and I am not ready
to frickin' fall down.

(UPBEAT MUSIC)

-Okay, that's just wine?
-Yep.

Okay. Pasta's cooking?

Pasta's not in yet.
I don't have hot water.

-Yeah, let's start it, right?
-Okay.

-Your lobster is out.
-Yes.

I wish I had citrus,
but I added a little vinegar

and I might as well have
not had a protein.

Like, that's how badly
I need this element.

That's all I need.

Gabrielle and Connor,
this is it.

This is the get into the
finale, okay?

It's been a tough cook,
I'll be honest.

-Bring it in, everyone.
-We got this (BLEEP).

-(COLE) This knife sucks.
-(NYESHA) I know.

Let me see that.

-Thank you, chef.
-My pleasure.

-Oh, wow.
-Stay focused, chef.

You planning to drop
your fish soon?

-Yes, chef.
-Stay focused.

It's just under seven minutes,
so I think in one minute

you drop your fish in,
you complete that, okay?

(HI-STAKES MUSIC)

Get that bourbon in there.
Flambé away.

-(DARIAN) Love the bourbon.
-Oh, man.

In the cream sauce.
My mom's favorite, too.

Is it really?
And how close are you to mom?

Man, I wanna make Mom
proud so much, man,

because she's been my mom and
my dad all throughout my life.

She's home right now
with my wife and kids,

-watching the kids.
-That's amazing.

And she's working two
of my restaurants, too.

And so she's a hard worker
like my mom.

She's a hard worker.
So I'm like, "If my mom show up

every day, I can do it, too."
You know what I mean?

-I love that.
-That's why there's no excuse.

Okay, double-check
everything again, my man.

Every time.

In this part of the competition

everything is just
so, so crucial, man.

You have to make sure
that everything is on point.

(GORDON)
Check your fondant potato.

My only worry was the potatoes
because it's pretty thick.

It's gotta go back
in the oven for a little bit.

-Right?
-Yes, chef.

Love that.

Can't be, you know,
sent to elimination

because I have tough potatoes.

(SHARP EXHALE)

(NYESHA) Five minutes.

Gotta get that fish
in the pan, Cole!

-(BLEEP)
-Let's go, let's go, let's go.

Presentation side first...
presentation side first.

There you go.
Turn the heat up.

It's finishing time now.

-No turning back now. Let's go.
-(URGENT MUSIC)

(RICHARD) Three minutes,
three minutes left.

Is this the purée over here?
What is this?

That's my purée.
I'm gonna add a little more

carrot and lime for color.

Purée is tasty, right?

Yeah, I gotta taste it again.

This is the most stressed
and the most scattered

I've been throughout
the whole competition.

It's... it's too bland.
Needs more body.

I'm gonna go with a little bit
more butternut as well.

-Got it.
-I'm so panicked about the pork

and now the purée
doesn't have a flavor.

It's just kinda lifeless.

It's not sweet enough.
I might go with a little bit

-of sugar in the purée.
-Where?

-Into the purée.
-Um, okay.

Uh, don't get crazy,
don't get crazy.

I like it.

(NYESHA) Not a lot of time left.

Think about
how you're plating this.

Yeah, pull it out.

Get your glaze next
to your plates.

Okay, Cole.
Two minutes, start plating.

You got this.

Right, plenty of this delicious
sauce on the top, okay?

-Nice nest for your fish.
-(UPLIFTING MUSIC)

(RICHARD) This is for Bob,
this is for Frank, let's go.

You got caviar and cockles.
I like that Gabrielle.

I've never seen it before.

Kind of fun, yeah?

Keep it tight, Connor. You don't
want to put it dead center.

-Keep it off center.
-Yes, chef.

That way we can see the purée.

(URGENT MUSIC)

-Double-check your potato.
-Yes, chef.

-Cross-examine everything.
-I think we're looking good.

Bring it home, my man.
It's your legacy, your future.

Ninety seconds, man.
Ninety seconds to go.

(PLATFORM RUMBLING)

(NYESHA) Keep going.
Yeah, nice and tight.

You have plenty
of this garnish, right?

-Happy?
-Yes, chef.

Platform's here.

Good job. Look what
you just created? Ooh!

You're a chef.

-Thank you, chef.
-Proud of you.

Platform is here.

Connor and Gabrielle,
platform is here.

Okay, it's here.

It's gonna be moving
soon, Connor.

(TENSE MUSIC)

Make sure those plates
are clean.

Get everything on it you want?

Did you get every element,
every garnish on there?

-Is this you on a plate?
-This is me.

-That was a crazy cook, but...
-That was a crazy cook.

-..feels good.
-That was a little unhinged,

let's be honest,
a little unhinged.

You gotta reflect, be honest.

(GORDON) Over the top, nicely.
Just let it--

-On the steak?
-Yeah, just let it cascade over.

And stop there.

Then put some truffle on top.
There you go!

The platform's there, my man.
You turn, you burn.

Legacy is being created
as we speak. (CLAPPING)

Well done!

Let's go. We did that, chef.

Oh, man! Great job, man.

-Thank you. Thank you so much.
-Great job.

Let's put this one on the menu.

(ELEVATOR PINGS)

(VALIANT MUSIC)

(GORDON) Mm, mm, mmm...

We asked all of you
to create a dish

that confirmed your legacy.
Incredible.

Seriously. Where shall we start?

Happy to start
in the basement.

-Yeah, let's go.
-(GORDON) Let's go.

This
is Cole's Pan-Seared Turbot

served with a hot pancetta
vinaigrette over a parsnip purée

and a kohlrabi salad.

(SUSPENSEFUL MUSIC)

The turbot is cooked
beautifully.

It really is a meaty fish, but
the purée underneath the parsnip

and the sort of
bacon vinaigrette

is a really nice complement.

Yeah, I love the little acidity
that comes from the topping

there of the kohlrabi
and the bacon vinaigrette.

Maybe just because it's such
a big piece of turbot

would've liked to see a little
more golden brown on the cook.

(GORDON) Middle floor.

(RICHARD) So we'll start
right here.

This is Gabrielle's
Butter-Poached Lobster

with a little bit
of cockles and caviar,

which is fun to say.

Lobster's cooked beautifully.

Pasta underneath,
beautifully as well.

Lovely combination - it looks
so appealing to the eye.

It's... It's breathtaking.

What we need to focus on here
is some citrus.

It's very rich underneath
and the lobster's very sweet,

so it just needs some lemon
or citrus at the end there

to lift that richness.

Really light, beautiful,
elegant presentation.

I love and appreciate
all of these oceanic flavors.

Really beautiful dish.

Yeah, I think this dish
is incredibly feminine.

I think the lobster's
cooked perfectly.

I know, Gabrielle, that you
wanted a lemon so bad in there

and you used a little
bit of vinegar,

but it's a really elegant dish.

I knew I needed some acidity

and shame on me
for not finding a lemon.

Next up, we have Connor's

Miso-Glazed Pork Chop
with a butternut-coconut purée,

-and some beautiful vegetables.
-(GORDON) Lovely colors on here.

One issue I've got here
is that the actual protein,

sadly, is very, very tough.

I don't know how you seared that
or marinated it first,

but it's really hard.

Do we leave it in the pan
too long, the pork?

I think the pork got...

yeah, started maybe
in a cold pan.

(GORDON) It tightens
it up immediately.

Exactly, then you're
fighting for that color

when the temperature's
already achieved, so...

Connor, having been your mentor
through this competition,

the interesting thing
about your palate

is you tend to grab a lot
of sweet, on sweet, on sweet.

So the dish sort of eats a
little bit on the sweeter side

with the coconut,
the carrot, and the anise.

And the pork is definitely
leaning towards

the overcooked side.

That's embarrassing.
Top four? Overcooked pork chop?

Man, I'm swingin'
for my grandpa's legacy

and I just don't really
think I delivered

and did him justice
with this one.

-Shall we move to the top?
-(RICHARD) Let's go.

This is Darian's
Peppercorn-Crusted Filet

just the top crusted.

Served with a fondant potato,
glazed carrots,

a little touch
of black truffle on top

and a bourbon-mushroom
cream sauce.

Filet's cooked perfectly.

(SUSPENSEFUL MUSIC)

Well boy, did you get lucky
with the Rolls-Royce grab,

as Gordon would say.

The filet is incredible.

I really appreciate the
restraint in the peppercorn.

It's just fiery enough.

There's a lovely
sort of luscious richness

coming from the mushroom
and the truffle.

-A really nice dish.
-Thank you, chef.

(RICHARD) Yeah, I was gonna say
visually it's festive.

It's ringing holiday Friday,
and I just got my paycheck.

It's something
that you would talk for months

after devouring that.

Just crusting the top
of the filet

shows how much control you had.

Yeah, it's very rare I'm lost
for words in this competition,

but that is beautifully done.
Really beautifully done.

Thank you, chef.

Okay, top four for a reason.

Two of you will be moving
directly into the finale.

Oh boy, we need a very
serious moment. Shall we?

(GORDON) Wow.

I dropped the ball completely
on that cook.

And wow, Darian's filet.

I mean, this guy cooks
with so much love.

Yeah, that dish was all
about the legacy

dedicated to his mum.
That's why he put so much care

and attention into it.
And just crusting the top

-of the filet?
-Oh!

That would go
in any five-star hotel.

Middle floor? Uh, pork chop.

It just was not
a good grab for him.

-(NYESHA) Yeah.
-I personally feel bad about it.

-He hammered that pork chop.
-(NYESHA) What happened?

Did he just get the pork in--

The pork chop goes on cold

-with the fat...
-Damn.

The butter-poached lobster.

Beautiful to look at.

Smartly cooked, butter-poached.

It was screaming for citrus.

It was looking for a lemon,
and so was she.

But lobster tail,
tough to cook.

I thought the cook on it
was perfect, an elegant dish.

-Right.
-Again, the way that she plated

the caviar and the cockles,
that was pretty smart too.

-I've never seen that.
-Really beautiful.

And the lobster
was cooked perfectly.

Cole's turbot?
I mean, talk about refined.

She has learned so much
from you.

It's really awesome to watch her
cook and how she builds.

Also kohlrabi and parsnips
are not the easiest vegetables,

so it shows a lot of growth
that she's made on this.

I love that you said that, and
you said the simplicity in it.

I mean, the turbot - maybe a
little more cook on the filet?

-But a really elegant dish.
-Yeah.

So two go straight
into the finale.

I think there's three that
are worthy straight off the bat.

-(RICHARD) I think there are.
-Agreed.

-Yeah.
-(GORDON) The turbot, the filet

-and the lobster.
-(NYESHA) Yes.

Like we're sending someone

into the elimination
that made a great dish.

They're all great dishes.
It's like splitting hairs.

Oh, man.

Shall we?

(UNEASY MUSIC)

Well done, all four of you.

This has been a tough decision.

Gordon is absolutely right.

We don't take these decisions
lightly, ever, and especially

with two spots heading
into the finale on the line.

You're just cooking truly
to the Next Level.

You should be really proud
of yourselves.

Okay, so the first chef

that's earned the spot
in the finale...

is...

Darian.

(DRAMATIC MUSIC)

-Good job, Darian.
-Thank you.

Finals, baby!

Thank you, chef.
Appreciate it.

Time to call the wife
and like, "Guess what?!

"Going to the finals!"

I have to make them proud, man.
I'm very proud of me too.

The chef that's gonna be
joining Darian

in that grand finale is...

(MUSIC ENDS)

The chef that's gonna be
joining Darian

in that grand finale is...

(TENSE DRUMBEAT)

(MUSIC BUILDS, ENDS)

..Cole.

-(BLEEP)
-(DARIAN) Good job, good job.

(SCREECHING) Ah! I literally
made it to the top three!

Like I literally
have goosebumps right now.

Like what is happening?

What an incredible journey.
Very proud of you.

-Thank you, chef.
-Well done, Darian and Cole.

So proud of you both.

-(BOTH) Thank you, chef.
-You gotta continue this.

You've raised the bar.
You are at the Next Level.

-You cannot go down.
-Yes, chef.

Oh, dear. Gabrielle, Connor,
you have one more chance

both of you, to join Darian
and Cole in the finale.

You'll have 25 minutes
to create a Next Level dish

worthy of a spot in the finale.
That's it.

Your last chance to showcase
everything you've learned

across this competition
goes into this final plate.

-Understood?
-(BOTH) Yes, chef.

All four of you,
head the elevator.

I'll join you shortly.
Well done.

-(CHEFS SAYING THANKS)
-Connor, Gabrielle, good luck.

You both can do this.

-(GABRIELLE) Thank you.
-(CONNOR) Yes, chef.

-Good job, chefs.
-I'm not gonna lie,

in the final with two mentees
from GR team.

Oh my goodness.
No, not happening.

What do you mean, no?
Wha', wha', what?

You've seen what Connor can do.
He's gonna pull it together.

-Do you think so?
-I believe in him.

-I believe in him.
-I'm a little nervous

because he (BLEEP) the bed.

(PLATFORM HUMMING)

You guys gonna be alright.

(DRAMATIC MUSIC)

???-(DARIAN) I have no doubts.
-Y'all got this.

This is, without a doubt,

the most important 25 minutes

of my culinary career.

-Right, let's go.
-(DARIAN) Let's get it...

I am not ready to be done.

-It's down to the wire.
-Yes.

No gimmicks,
no themes, just a dish

good enough to get yourselves
in the finale.

You're both capable of that.
You know that?

Yes, chef.

-Line up, guys.
-Thank you, chef.

-Let's go.
-Let's go.

Twenty-five minutes is all
that stands

between you and the finale.
Make it count.

That platform will be descending
any moment now.

-Good luck, chefs.
-(PLATFORM HUMMING)

(GORDON) Five...

four...

three...

two... one.

-Let's go! Go! (CLAPS)
-(COLE) Go, go, go, go, go!

Wow, a delicious veal chop.

Frickin' veal chops.
You're joking me, right?

Like this is the last protein
I would have ever picked.

(GORDON) Fresh peas there
for anybody.

There are potatoes here,
mushrooms here, guys.

Anything that I can see, I'm
just blindly, blackout grabbing.

Think about your sauce, okay?

(GABRIELLE) Shallots,
mint, tahini.

The key to everything
Mediterranean.

It is the mother sauce
of the Mediterranean world.

Think about your garnish
too, yeah?

(CONNOR) I'm grabbing asparagus,
some beautiful mushrooms,

and as many herbs
as I can possibly find.

I'm going as classic as I can.

(GORDON) Right, let's go, c'mon!

You know what I got?
Lemons, multiple lemons.

(BELLY LAUGHS)

(GORDON) Right, 25 minutes,
guys, starts now, yes?

Oh, my God.
I didn't grab the veal.

-You didn't what?
-(SOMBER NOTE)

I am in elimination right now
with no protein.

-Your veal is right there, chef.
-It's right here.

Oh my God, I was like,
"Where was I?"

I don't even remember
touching that veal.

(WHIMSICAL MUSIC)

Like at all.

It's okay, take a deep breath.
Reset, chef.

-I want you to relax, okay?
-Oh, my God. Okay.

-Let's set this out.
-I'm ready.

Tell me about the dish,
where are we going?

I'm gonna do
like a veal schnitzel .

Nice, take your time.
Leave that bone in.

Kind of debating
between the purée with a potato

-or the peas.
-Whatever's quickest.

If anything, I think the mashed
potatoes will work better.

-Okay.
-Good, let's go.

I made schnitzel every other day

for a client
for like a year and a half,

but I'm also freaking out.

I mean, this is a lot going on,
there's a lot at stake,

and I didn't go this far
to go home today.

Uh right, Connor, tell me about
the dish. What're we gonna do?

I'm gonna do a classic
bone-in veal chop.

-Good, good.
-I'm gonna do a beautiful

pan sauce, garlic mustardy potatoes.

-Okay, good.
-Then I've got some mushrooms

-and asparagus.
-Get it nice and hot

-and get it seared first.
-Yes, chef.

The bone in will give it
more flavor.

-That I can do, chef.
-Yes?

Five minutes gone,
20 minutes to go, yes?

You got this, Gabrielle.
Bring it home, baby.

(HI-STAKES MUSIC)

Right, that veal
is beautifully done, by the way.

Thank you, chef.
Can I ask you about this?

-Of course.
-I have a pea and tahini purée.

-Yes.
-Do I go with that or potato?

At the end of the day,
the choice is yours.

You got two nice purées.
You gotta ask yourself

which one's gonna enhance
your dish the most, alright?

I am juggling a lot.
I have the potatoes going,

and I also have this minted
pea-tahini purée.

That feels more me, but I'm
really running a risk here,

not doing the kind of
traditional what you'd expect.

The slightest slip-up
will send you home right now,

and I'm not ready for that.

-Don't second-guess yourself.
-Okay.

-Decisive, right?
-Uh-huh.

Decisive, decisive,
decisive, right?

(LIGHT MUSIC)

-Beautiful.
-Thank you, chef.

Excellent. There you go,
beautiful color.

Beautiful color.
There you go, well done.

My pork chop today was tough,
overcooked,

and that is not gonna
happen again.

-We got sage, tarragon.
-Beautiful, chef.

-(DARIAN) Nice, yep.
-This veal chop has to be

perfectly cooked, but not over.

I'ma come back, lock
the (BLEEP) in, and swing again.

-Focus on your sauce now...
-Yes, chef.

-..because the hero is done.
-Yes, chef.

Focus now, Connor.
Look at me.

Ten minutes to go,
I want you to focus

and rein this in now
a little bit, yes?

(URGENT MUSIC)

Gabrielle, watch the cook
on that veal.

Don't overcook your veal.

Potatoes dried out,
nice and fluffy.

-Cream on boiling, okay?
-Yep.

Most people are going to expect
a potato pairing here

with a veal schnitzel.
I taste them and I'm like,

"Nah, forget it," and I go
with my minted pea purée.

It's getting there.
Potatoes are good.

I've already pivoted though,
this is my backup.

It's a minted pea purée
with tahini.

I love that vibrant color,
Gabrielle.

-Always vibrant.
-Always, always.

And remember to work nice
and tidy.

-Yes, chef.
-And create some space.

-Exactamundo.
-Thank you, chef.

Mushrooms, beautifully cooked.

Drain them.
Got some lovely color on there.

Seven minutes to go.
In five minutes from now

we're gonna bring this home
both of you, okay?

-(CONNOR) Yes, chef.
-Ah, ah, ah!

-(THUD)
-Oh, (BLEEP) me!

I just see
my mushrooms and bacon

fly across the kitchen
and I'm thinking,

-"Holy (BLEEP)"
-(DRAMATIC MUSIC)

-I dropped it, chef.
-You okay?

You dropped them all?

I'm seeing a core element
of my dish

and a part of my chance
at the finale

covering the floor.

(MUSIC ENDS)

(URGENT MUSIC)

-Ah, ah, ah!
-Oh, (BLEEP)!

(GORDON) What happened?

-I dropped it, chef.
-You slipped?

-I'm an idiot, chef.
-Damn!

I dropped 90 percent of my
mushroom and bacon-y goodness

that I've been nurturing
and it's just on the floor.

And I'm thinkin'...

"How do we salvage
this (BLEEP)?"

You dropped them all?

-No, I got a little bit.
-It's fine.

Thank God I've got two
tablespoons left

and I'm gonna use every
little bit of that garnish

'cause I could still bring
this together.

(GORDON) We're down to the final
five minutes, guys, okay?

Right, I want you to focus
on this (BLEEP) sauce now, okay?

-Yes, chef.
-(HI-STAKES MUSIC)

-Who's got the edge right now?
-(DARIAN) I like the technique

that Gabrielle is doing
on her veal.

I like the fact that she pounded
it out and breaded it,

but if Connor's cook is perfect,
keeping it whole and on the top,

that's gonna be a showstopper.

Okay, guys, two minutes.
Start plating, please.

Rein it in now.
Start focusing on the plate.

Start imagining this dish, don't
leave it to the last minute.

-Yes, chef. Thank you.
-You bringing it all together?

(GORDON) Don't start
dropping things now. Hey.

-(BLEEP)
-Work with both hands.

-Yes, chef.
-That way you won't be

dropping everything, okay?

Focus, focus, focus,
focus, okay?

Okay, make it count now, okay?
Make it count.

Thirty seconds to go!
Lay them all on top of that.

-Sauce last, yes?
-Yes, chef.

Okay, good. Clean the plate.

-Make it count now, okay?
-Yes, chef.

Five, four, three,

two, one, and stop!

(CLAPPING)

(DARIAN AND COLE) Beautiful.

Woo! Well done.

-(ELEVATOR PINGS)
-(DRAMATIC MUSIC)

Nyesha and Richard,
what an incredible cook-off.

A Next Level dish worthy
of a spot

in the finale.

Let's start with a delicious
Veal Schnitzel

with a tahini, minted pea purée,

and alongside that you've got
beautiful caramelized figs.

(SUSPENSEFUL MUSIC)

This is a study
in beautiful colors

and freshness and lightness.
I love, even, the schnitzel gets

the sort of lemon wedge
on the side.

Classic preparation,
absolutely textbook.

It's cooked really,
really perfectly.

I think one of my favorite
bites are that fig

with the crispy, beautiful
veal schnitzel.

I love the sweetness
from the peas.

Pea and mint - classic pairing.

For me, the tahini's just
a little bit overpowering.

But very light and delicious
and really lovely presentation.

Next up, this is
a Pan-Roasted Veal Chop

and pencil asparagus, sautéed
mushrooms with pan sauce.

(UNEASY MUSIC)

Another perfect execution
when it comes to the protein.

This is an incredible expression
of how to cook veal.

I would have loved
more mushrooms.

Sort of feels
like an afterthought.

I'm a sucker for sauce, I love
this sort of reduction sauce

that's going with that veal.
Potatoes are cooked well.

The asparagus, the mushrooms
are beautifully roasted.

Maybe a little something sweet
to sort of break up

some of the salinity and
the earthiness of the mushrooms,

but again, I'm just trying
to find something

that's not great with this dish.

Now for the most difficult
decision of the night.

Nyesha, I'm gonna start
with you.

Unlike usual, I'm gonna ask
you which dish tonight

you are putting through
into the grand finale.

-(SUSPENSEFUL MUSIC)
-Tough choice.

Both great dishes, but...

I'm sending
in the veal chop.

(SOMBER BEAT)

The dish that I'm sending
into the finale, by a hair...

is the... veal...

chop.

(DRAMATIC BEAT)

Congratulations goes to...

Connor.

-(GENTLE MUSIC)
-(NYESHA) Let's go!

Good job, you guys.

-(GABRIELLE, INDISTINCT)
-(BLEEP)

(GORDON) Gabrielle,
from a mentor's perspective

you've been a star pupil.

I know that's not the last
we'll hear from you.

No, chef.

This has been...
an unreal experience

and I feel like
I've defied all odds.

I will forever, eternally
be grateful for you all.

-(GORDON) Thank you.
-(SNIFFLES)

Oh, I didn't think I'd be
saying this,

but please say goodbye
to your fellow chefs

and head to the elevator.

My last Gordon Girl.

-(MUFFLED) Love you...
-(COLE, INDISTINCT)

I'm taking these boys down.

I'm so happy for you.

Come here. My God!

-Well done. I'm sorry.
-Thank you so much.

(EMOTIONAL) Chef Ramsay,
thank you so much.

Thank you for seeing in me

what I have so badly wanted
to see in myself.

So proud.

Your fatherly presence
in the kitchen

is remarkable.

Gordon's Girls!

Give it up everybody.
Gabrielle, come on!

Well done, final four.

(GORDON) Oh, my goodness me.

(COLE) Love you!

(GORDON) Well done,
well done, well done!

-Connor, congratulations.
-Thank you, chef.

All three of you
are just one step away

from claiming that
quarter-million-dollar prize,

a one year mentorship
from Richard Blais,

Nyesha Arrington and myself,
and I promise you now

it will change
your life forever.

-Are you kidding me?!
-Unreal.

The three of you, get some rest!

And the next time
we see you cook

I hope your timing...
is to perfection.

-Heard, chef.
-(GORDON) Good night.

-(DARIAN) Okay.
-(CLAPPING)

-Thank you, chef. Thank you...
-Congrats.

Get out! You did it.
Come on, man!

-Let's go!
-(RICHARD) Congrats, Cole.

Thank you.
Thank you, chef.

Well done, bud.

(INDISTINCT)

(RICHARD) Good job, you three.

-Likewise.
-(RICHARD) Push to the end.

-(COLE) Thank you, chef.
-Get some rest.

-It's not over yet.
-Well done!

-See you soon. Much love.
-Well done!

Thank you, thank you,
thank you.

Woo-eee! It's gonna
be the three of us, man.

(NYESHA, VO) Next time
on Next Level Chef...

This is the last time
we're about to come out

of these doors.

(CHEERING)

Nothing less
than excellence will do.

Final service, this is it.

See how it's uneven?
Here, this part's not cooked.

$250,000 and the mentorship
has always been in my mind.

And now it's time for me
to put it in my hands.

(BLEEP) Don't slice that
'til the last minute

so the goodness stays in there.

(DARIAN) I can't believe
this is finally happening.

What was that spice
that's in my palate?

Be careful, I don't think
you add any more spice.

May the best chef win, man.

(GORDON) The winner
of Next Level Chef is...

(CHEERING AND APPLAUSE)