Original subtitles

This is the last stretch of the race.

This mentorship is a huge opportunity

to open doors within my career,

to open doors within myself, to learn.

I need to be head down,

focused on what's ahead of me,

and get to that finish line.

Coming from nothing to where I'm at right now

is just a blessing, man. Go after your dream.

Don't let anybody tell you you can't do it.

Don't let anybody tell you that it's not possible.

I'm just going to go out there and leave everything I have...

on the floor.

We're at the finish line.

All the failure, all the gettin' back up,

all the lessons learned, they've all culminated in this moment.

And I've never been more hungry for something in my life.

I can't believe this is finally happening.

I'ma create history here today.

What was that spice that's in my palate? It's the curry.

Just be careful. I don't think you add any more spice.

I'm puttin' everything I can

to make this a life-changing event today.

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

I want to make sure that I'm unforgettable,

and I'm undeniable, and that IamtheNext Level Chef.

Oh, Yeah, so don't slice that till the last minute

so the goodness stays in there.

The winner

ofNext Level Chefis...

Alright, here we--

Holy ! Wow!

- Oh my goodness. - Oh, son!

Oh my goodness. You guys look amazing.

Oh, I miss you so much. My goodness, it's been so long.

Don't make me cry, please. I've cried enough so far.

My wife and my mom, they're the most important women in my life.

- Gosh, you look amazing, Mama. - Thank you.

- Oh my gosh, I love you. - I love you more.

My mom, yeah, she brought me here 13 years ago

to this beautiful country. And everything I do in life

I just always want to make my mom proud every day, you know?

Do the best you can in every way you can.

You got this, baby. Take it home.

If it wasn't for her, this wouldn't have happened.

This is a motivation for me to really take this home,

seeing you guys here, you know? Because you guys

are the two most important people in my life, you know?

Connor! Oh, my God.

I see my mom and dad, you know, my biggest supporters

through every up and down.

I'm blessed Man, I have the best parents.

- You're so lucky... - Yes.

...but not, because you work so hard...

For sure, you earned all of this.

...to get where you're standing right now.

Now it's time to do 'em proud out there.

- Love you. - Thanks for being here.

- So proud of you. - Aw! So happy for you.

- Alright, buddy. Proud of you. - Love you, Dad.

Yeah, love you too!

I have arrived.

Oh, !

Hello!

Hi. Look at you!

- I'm so proud of you. - I'm so proud of you, man.

Your friends, family - everybody rooting for you.

Everybody misses you.

Now I'm a lil' amped up, ready to go!

Okay, now I got a lil' extra pep in my step.

Alright, here we go. Next Level Chef, baby.

Let's go!

Let's go, you three! Come on, man!

- Woo-hoo! - Here we go.

Hey!

- You guys ready? - Yes, chef.

Good, because today is theNext Levelgrand finale.

Guys, over the course of this competition,

- we've tasted over 200... - Wow!

...amazing dishes cooked by 24 awesome chefs.

But you three, you've risen to the top.

One of you will win the title ofNext Level Chef.

Been waitin' for that moment, man.

A check for a quarter of a million dollars

and of course, a one-year mentorship

from Gordon, Nyesha and myself.

- Whew! - But tonight

only one of you will walk away as champion.

Today's final challenge is the ultimate test:

a cohesive three-course menu

with a show-stopping dish from each level.

You'll begin in the basement with me

where you'll set the tone with aNext Levelappetizer.

And then I'll see you in the middle kitchen

where you'll have to create a flawless fish course.

And finally, you'll meet me in that top kitchen,

where you'll need to deliver

a stunningNext Level meat entr\e

to really close out your cohesive menu.

Each and every dish needs to be immaculate.

You'll have 90 minutes.

The time you spend cooking on each level,

it's totally up to you, okay? Use it wisely.

Each time you finish a dish, hit the buzzer

at the center of the kitchen to stop your clock.

Guys, that's three kitchens,

three courses, and your chance to tell a story with your menu.

Nothing less than excellence will do.

There is one last thing before we get down to the business.

Please welcome our reigning Next Levelchampion... Austin!

- He's back! - Austin!

Welcome, chef. My man.

Congratulations goes to... Austin!

Oh, my God!

I put so much blood, sweat and tears into my chef career,

and this is just all worth it.

I think Austin's been crushing it.

This is day one of my two-day event with Chef Richard Blais.

He's definitely got more of a presence online.

But he's also doing a ton of pop-ups.

He's traveling the world.

This is High by Restaurant Gordon Ramsay.

I think now that we have this stable and this roster

ofNext Level Chefwinners, it'sincredibleto see

how much they're achieving afterNext Level Chef.

- Hi, bud. - How we doing?

- You good? - Very well, chef. Thank you.

Austin literally has the playbook.

He's an example of someone who conquered

this three-story mountain and is just living a dream.

Austin, you look great but you forgot your blue apron today!

Yours looks a lot cleaner than mine did - that's for sure!

What do you think they need to do strategically

- to win today? - Have a backup plan.

Nothing ever goes the way you want it to.

This is the most unforgiving platform

- that you could imagine. - Backup plan, baby.

And bully everybody at the platform.

Austin, it's time for these three to get to work.

We'll see you soon and welcome back, my man.

Pleasure to be here. Good luck, guys.

- Thank you, Austin. Thank you. - Thank you.

All the best. Congrats again, man.

- Thank you very much. - Congratulations.

- Right, you guys ready? - Yes, chef.

The platform is ready to drop.

You know the drill.

We need one perfect appetizer from each of you.

And your 90 minutes starts...

- now! Let's go! - Let's go, Connor!

Proteins first. Protein, right? There's lobster.

Scallops are over here. Chicken wings!

I know the shrimp is gonna be a straight,

hot commodity on that platform.

Boom! Shrimp is mine.

Connor, my boy, I wanted those. I pivot to lobster.

Make sure you have a protein, right?

- Yes, chef. - The boys shoved me outta

the way because they wanna fight over their little shrimp.

Whatever. Just don't touch my scallops.

Rice up here. There's mushrooms, citrus.

I see this andouille sausage over there.

That's for sure gonna add some extra flavor and depth.

That's what I really want. Kumquats are perfect.

They'll add that citrus note.

- Bacon over here. - Now I'm ready to rock and roll.

Coconut milk, right here.

I grab mint. I got some scallion.

I grab some scotch bonnet pepper.

This dish is coming together.

I got some parsley, some green onion.

I need some sweetness. I see beautiful yellow corn.

Alright, you got herbs right there.

Let's go. Cole, Connor and Darian. Alright, listen.

Ninety minutes to win Next Level Chef.

That's why you're here.

Alright, Darian, what do we got, dude?

- I got lobster, chef. - Okay.

I'm gonna go, like, a Caribbean take.

- Okay. - So in Jamaica, we're known

for pepper shrimp. I'll do pepper lobster

with like a nice coconut curry velout\.

Careful. The thing about lobster is it's so easy to overcook.

- Yes, chef. - Shrimp is a bit more forgiving

so just be mindful of that.

So I'm taking delicious, traditional

Jamaican street food and taking it to theNext Level.

I got to get this done now.

Got to take this home back to Buffalo.

The whole world is watching. Jamaica is here

cheering me on, too. Like, let's go.

I see you got some habaneros.

Yeah, that's gonna bring the spice

'cos the pepper shrimp is more of a spicy dish.

- Okay. - It's very popular

where I grew up because I grew up next to the beach.

- Hey, tell your story. - Yeah.

We got similar taste, my boy!

Alright, Connor, what do you got?

I got shrimp. I got corn. I'm taking it to Louisiana.

I'm gonna do a shrimp and corn play on a crab cake.

- Okay. - I'm gonna do a corn rib,

- kind of a play on elote. - Shrimp cake with a...

- Corn rib. - Okay.

Elote, a little shrimp head aioli to go with it.

It's highlighting New Orleans where I really found myself

as an artist and a chef. So this is right where I want to be.

- Cole, what do we got going on? - My scallops are drying.

My kumquats are reducing right now

in this little pickling liquid.

I'm definitely taking it to my Creole roots.

I'm gonna make a kumquat beurre blanc.

My grandfather had a kumquat tree...

Yeah, just pluck 'em right off the tree, right?

...so we used to eat 'em right off the tree raw.

This dish is called "The Awakening."

It is my introduction to myself.

You have the smokiness

and the charred notes off that andouille.

And then you have these really delicate, beautiful scallops

on top of this nice and silky beurre blanc.

And I feel like it's just a true testament

of what I want to leave here as my legacy onNext Level Chef.

Fifteen minutes gone. Guys, let's go with the pace.

This is how you're coming out of the gate.

This is the first thing that Gordon and Nyesha

- are gonna see, right? - Let's execute.

Only touchdowns down here today. Let's go.

I need a strainer too, chef, when you get a chance.

- Dude, you good at frisbee? - I play cricket.

Let's go! You play cricket.

- Come on now, dude! - All my life.

The only sport I know nothing about.

I'll teach you... When I get that mentorship, you know?

You teach me cricket, I teach you pickleball.

It's a whole lotta plans-making for somebody that ain't won yet!

That's right.

Twenty-three minutes gone.

Seven minutes to your goal!

- Okay? - Heard, chef.

Your idea is potentially the simplest.

- Yep. - But just make sure we execute

- on the cooking of that lobster. - Yes, chef.

This lobster right here is gonna set the tone

for the entire rest of my menu.

I have to make sure this lobster is perfect.

- Let's make it nice. - What was that spice

that's in my palate? It's the curry.

I think it's the curry, just be careful.

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

- Yes, chef. - This is your dish, dude.

Yes, sir. This is always served in the shell back in Jamaica.

So, this is what I want to do.

Twenty-four minutes gone.

Who's gonna be first to the buzzer?

- You tasted one cake already? - Not yet.

Taste one so you know what it's feeling like.

Let's go, get to the buzzer. Then you get a little advantage.

- That's it, yeah. - You feeling good about it?

- Yes, chef. - Good.

Darian's walking!

On the table, hit the buzzer. The buzzer stops the clock.

Darian's in.

Twenty-six minutes on the nose, okay?

- Yes, chef. - Oh, my god.

There's so many elements I'm bringing together,

and I'm right there. But, man, I just gotta go.

I just gotta go right now.

It's neck and neck, and I can't have that.

Right now, it's a struggle.

Cole's walking, Connor! Cole's walking.

Plate down. Hit the buzzer, Cole.

Hit the buzzer. There it is. Good job.

- 27.08 - Heard, chef.

You know, my game plan was to get to the buzzer first

but the worst thing you can do is mess up your dish

on the way to shaving, you know, three seconds.

Alright, Connor's walking. Connor's walking. Good start.

There it is.

Good job, everyone.

- Gordon, Nyesha, welcome back. - Thank you.

- Really, really tremendous cook. - Absolutely beautiful.

Let's start right here. Darian's dish.

This is a Peppered Lobster inspired by peppered shrimp

of Jamaica with a coconut curry and a little bit of slaw.

Very vibrant, the inspiration of a roadside pepper shrimp

that you would traditionally get.

But this is done beautifully.

I love the inspiration with the lobster.

Really excited to get into it.

Yeah, that's exactly what it is.

Lobster's cooked beautifully

but the actual curry in 26 minutes? Delicious.

- It really is you on a plate. - Thank you, chef.

Wow, Darian, this dish really shows

your journey throughout this competition,

your restraint and your balance and your spices.

Really great first dish.

Yeah, I think when chefs get to a certain level,

it's about "can the flavors match the story?"

I love the story and I think

the flavors match the story in this case.

- Overall, it's a great start. - Thank you, chef.

Next up, we have Cole's

Seared Scallops with kumquat beurre blanc,

pickled kumquats, and an andouille crumble.

Yeah, it's elegant. It looks beautiful.

What a start, shall we?

Scallop cooked beautifully.

I love the acidity that comes from the kumquat.

It sort of does awaken

and really invite you to enjoy the dish.

Beautiful textures happening.

I love that you're calling this "The Awakening."

I love how modern this is, how minimal it is.

- The flavors are spot on. - Scallops cooked beautifully.

I love the simplicity of this dish.

I'm desperate to see what's coming next on that fish course.

Lastly, this is Connor's Cajun Shrimp Cake

with an elote-inspired corn rib and a shrimp head aioli.

You know, I definitely see you returning

to your repertoire of those Cajun flavors.

And there's definitely a California flair.

I love the balance of this shrimp cake.

Really, what does this justice

is that beautiful shrimp head aioli.

There's a nice tang that brings

this lovely creaminess to the shrimp cake.

Delicious. Shrimp cooked beautifully.

Seasoning is on-point. Beautifully done.

Yeah, when I think of New Orleans cuisine,

I'm always thinking about this surf and turf,

like sausage and shrimp.

And somehow, you really made the cake

taste like a shrimp sausage.

What a start!

Listen, all three of you,

you've set the bar really, really high.

- Thank you, chef. - Darian, 64 minutes remaining

for your last two courses.

Cole, you have just under 63 minutes remaining.

And, Connor, you have 62 and a half minutes remaining.

It's all very, very close.

Okay, your next course is your fish entr\e.

Head to the elevator, and I'll meet you

in the middle kitchen shortly.

Good luck, guys. Keep it up.

Keep it up, keep it up. Execute.

- Alright, good luck, boys. - Good luck, y'all.

Let's go, chef!

Let's go!

All three of youkilled those appetizers. Killed 'em!

- Thank you. - Think about the progression

of how that menu is being enjoyed.

- You guys ready? - Yes, chef.

Hands on the elevator.

Platform's on the move.

Go! Go! Go! Go! Go! Go! Seabass!

I see the snapper. That's what I grew up eating.

I'ma get exactly what I want.

Snapper. Boom.

Connor, man, keeps stealing my stuff.

I wanted the shrimp. He got the shrimp.

I wanted the snapper. He went for the snapper.

Sea bream!

Got sea bream instead. Nice, beautiful fish.

Aromatics, chipotle. You got thyme here.

I need thyme. I see that halibut.

Yup, that's exactly what I'm grabbing.

It's gonna go perfectly with what I'm thinking.

I need some fennel, and I need some orange

and kumquat to thread the line

between my first course and my second course.

- Tomato! - Now I need fresh tomatoes.

- Fennel! - I still don't see tomatoes

on this damn platform!

There's a can of tomatoes.

I guess I'll just grab those and make that work.

Grab ingredients!

Cornmeal masa - right there, left.

I see masa.

I see mangoes and chilies and crema.

I'm thinking fish taco vibes.

- Right there, left. - Oh! Sorry, fish.

- Where's tomato paste? - Yeah! Right here!

Alright, guys, one beautiful fish course.

Make your dreams a reality.

Alright, Darian, where are you taking us in your second course?

So I'm taking you back to Jamaica again, chef.

Nice little journey to Jamaica. So, growing up in Jamaica,

- there was... escovitch fish. - Beautiful.

- So, that's what I'm doing. - Pickled veg, peppers?

- Pickled veg, peppers. - Nice.

Um, I want to make some festival dumplings too...

- Amazing. Deep frying? - ...to cut that spice. Deep fry.

Excellent. How are you cooking your fish?

- I'm just gonna pan-fry. - Awesome.

- How are you doing, chef? - I'm doing good, chef.

Where are you taking us in your second course?

The next course is gonna be all about my healing journey.

I'm doing a play on a refined couvillion.

Anything that's warm and comforting is healing in itself.

And because halibut is a lean fish, it can only benefit

from being inside of this wonderful broth I'm gonna make.

- Halibut, very unforgiving. - Yes, chef.

I'm gonna cook it a little under and let it finish itself.

Where'd you learn that?

- Chef Ramsay. - Well, of course!

And so how is this second course

playing into your first course?

Because the citrus notes are gonna be coming from

not just the orange but the kumquats as well.

- And that plays-- - I'm taking that kumquat tree

all the way up through my journey.

- Okay, we love that. Let's go. - Yes, chef.

What's the storyline here in your dish, chef?

It's... It's gonna be California.

I'm envisioning a beautiful piece of snapper,

mango, pickled slaw on top.

Talk to me about this masa component.

I was trying to make a homemade masa tortilla right here.

Focus on making that protein amazing...

- Yes, chef. - ...and beautiful flavors, right?

Let's do it. Let's do it. Let's do it.

Connor, you just have about 54 minutes.

- Okay? - Okay.

Cole, you have just over 54 minutes.

- Heard, chef. - Darian, that leaves you

- with 55 minutes. Okay, chef? - Perfect, thank you.

Keep pushing! Keep pushing!

- How you doing, Cole? - I'm doing good, chef.

What do you have in your broth here?

I have some whole tomatoes,

fennel, a little orange, a little kumquat.

The tomatoes, they almost taste

- just a little sort of tinny. - Yes, chef.

I'm pretty worried right now because it is really hard to get

that tinned tomato taste out of there.

I'm hoping I can just blend it all up

to make sure I really balance it out.

Careful.

My arm is burning.

I donothave time for this right now.

Careful.

We press on. Okay?

we do not give up. We do not give in.

So yes, my arm is burning and I'm gonna keep going.

- This looks beautiful, chef. - Thank you, chef.

Still got a little bit of that tinny flavor

I'm trying to get out of there.

But you're on your way, for sure.

Nothing is standing in my way. I don't need this hand.

Actually, this is my dominant hand, Idoneed it!

Darian, what is your strategy here?

Chef, I want to get to the buzzer first.

That's why I got my fish going. I'm doing the entire fish

so I have time for it to cook.

Fish takes no time at all. You don't want that

- sitting there too long. - Yes, chef.

Come on, guys! Who's first to the buzzer?

- How you feeling, Connor? - Feeling alright, chef.

How do we get you to excellent?

I'm trying to gain some time right now.

As long as your fish is perfect, you're gonna be great.

- Focus on the protein. - Yes, chef.

I'm nervous about this snapper.

It's a big filet. It's not an easy one.

If it's undercooked, if it's overcooked... my dish is trash.

You got this, right? This wasn't given to you.

You earned your spot to be here.

- Right? - Yes, chef.

Do you want to sear all sides, chef?

- Okay. - Here, this part's not cooked.

Yes, chef.

I'm trying to rush to the finish line

and preserve my chance of having an amazing dish up top,

and I'm rushing the snapper.

You got this, buddy, okay?

- Let's do it. - You're doing it.

But it's time to trust what I've done to get here.

We're gonna lock in. We're gonna get it done.

Let's go, guys! Start bringing these dishes home.

Let's go, boys. I want you at your best when I beat you.

- Alright. - You don't wanna go home

thinking "I shoulda, woulda, coulda," right?

Connor, your one hour is gone. You have 30 minutes left.

Cole, same with you. You're just 10 seconds behind.

Darian, 31 minutes.

Who's going to buzzer first?

There goes Cole!

Good job, Cole. Good job.

This one's gonna come down to the wire - I can feel it.

Who's next to the finish?

Big push, big push, big push.

This is for the title ofNext Level Chef, guys.

Last to it again.

Wish I'd given that fish a little bit more love

but I'm feeling glad to get the hell outta

- this middle kitchen right now. - Not easy.

- Wow. - Richard, Gordon.

How was that?

They absolutely gave it their all up there.

Ah, beautiful.

First up, we have Darian's Sea Bream Escavitch.

This is served with a crispy okra

and an aromatic tomato sauce.

Visually, it looks beautiful. It's got you all over it again.

It's vibrant. The colors are beautifully done,

and I just love the crispiness of this fish.

Thank you, chef.

The fish is cooked beautifully.

It's so nice that you served the fish whole.

Just cut those fins, all these real big spiky bits there,

'cos they could get lost in translation,

especially when we're devouring this thing

at a thousand miles an hour.

Yeah, this dish, it shows just so much confidence.

It's very Jamaican and Caribbean.

Maybe a little bit more spice for me, actually,

because it's a whole fish.

But it's an excellent tasting dish for sure.

I love the heritage that you draw from.

Really beautiful presentation, really beautiful dish.

Thank you, chef. Appreciate it.

Next up, we have Cole's

Pan-Roasted Halibut with roasted fennel,

Swiss chard, crispy okra and kumquats.

It's elegant, it's minimalistic,

it is the hardest fish tonight to cook.

Fingers crossed it tastes as good as it looks.

- Shall we? - Yes.

Dying to see how this fish is cooked.

- Mmm. - Wow. Look at that.

The fish is cooked beautifully. It's glistening, sublime.

It needs just one more element in there

but the hardest bit's done. The fish is nailed.

And the sauce with that fish is to die for.

Yeah, I mean, this is bringing me back to a three Michelin star

that I worked at in New York City.

The fish is snow white and just perfectly cooked.

Yeah, really beautiful, simplistic expression

of a halibut dish. I really love the sweetness

that comes from the tomato sauce.

From where I tasted it originally

to where you got this now by adding that kumquat?

- Very well executed. - Thank you, chef.

And lastly, we have Connor's Pan-Roasted Snapper.

This is a play on a taco, a handmade tortilla

with Mexican-style street corn, or elote, and a salsa verde.

I mean, this might be the prettiest dish of the three,

and I just really love the sense of authorship here.

You had us in New Orleans,

now we're clearly in Southern California,

so I can't wait to taste, to see if the story comes through here.

- Shall we? - Yeah, please.

Snapper, hard to cook, right?

I am just hoping, praying,

praying again, hoping again, that the cook is okay.

The seasoning here is on-point.

Everything is just beautifully blending.

And the tortilla and that salsa.

I do have to take you to task on the temperature of the fish.

It does need another 90 seconds.

It's a tough fish to get right.

The tortilla is insane. And the salsa is incredible.

Like, the flavors are massive on this plate.

Yeah, a lot of work achieved here.

You definitely should be proud of yourself.

But yes, the fish could definitely use

a couple more seconds in the pan.

There is no clear leader.

It's gonna come down to the final course.

Timing-wise, Darian, you've got 30 minutes and 30 seconds.

Cole, you've got 29 minutes and 30 seconds.

Okay, Connor, you've got 29 minutes flat.

So that means, Darian,

when we get into that top-flight kitchen,

you've got a head start. So use it wisely.

Head to the elevator. I'll see you up there shortly.

- Well done, guys. - Good job, well done.

Keep pushing all the way to the end, okay?

I wish I had frickin' kept that fish in the pan

- for another minute, but... - Alright.

...it's reset, refocus, and re-energize for round three.

Who has the edge?

I don't see a clear leader after two courses.

Yeah, it's anyone's game at this point.

I think whoever utilizes the time,

and brings the most amount of flavor,

and focuses on the protein.

It could go any which way at the moment.

Alright...

Mine! What? You guys don't have no adrenaline?!

It's the last one!

I don't have to run, I mean,

'cos it doesn't matter where I go.

I'm going out with a bang, and I want this last dish

to represent freedom.

It's here. Let's go, baby.

My plan is to respond

to whatever Darian, and to whatever Cole pick,

and I'm just gonna have to play catch-up.

- Here we go. - Let's go. Let's go, baby.

Final round, let's go. Let's concentrate.

- Let's go, chef. - We good?

- Yes, chef. - Yes, chef.

Right, this is where it's gonna count, this last course.

It's anyone's game right now.

The very best of luck to all of you.

Thank you, chef.

For this dish, I want to merge

my Jamaican and French influence.

One final cook between me, and that prize and that mentorship.

I'ma make it count.

One cook away, that separates you

and the title ofNext Level Chef.

- Yes, chef. - Stand by, guys.

Platform is moving.

- Darian? - Yes, chef.

On your mark...

get set... go!

Duck breast, rack of lamb,

filet, venison on there.

Right. I'm gonna be shopping for a minute there.

Do I want the lamb or the duck...

Ten seconds gone, yes.

Let him run his time out, looking around.

Go for it. Take your time, dude.

Come on, LA. Come on, LA.

This man is literally strolling around the platform.

I'm glad you don't have no pep in your step.

Leave some stuff for me.

Wow! The duck breast. Good.

I wanted the duck!

There's a parsnip. Okay.

Stand by, Cole.

Ten seconds.

- Where are you going, chef? - I'll take the venison.

I might as well not play it safe now.

I already cooked rack of lamb, and filet.

The only thing up here I have not cooked is a venison.

Five...

four...

three...

two, one... go!

Go, go, go, go!

Venison chosen. Nice. Think what goes with that.

I know that this is a lean meat,

so it needs fat. I know it needs aromatics.

I know that venison needs a sauce,

and I still want to showcase the kumquat

as the anchor in my story.

Twenty seconds, Connor. Stand by.

I'm just trying to...

see what the heck is out there

and make some sort of game plan.

Is nobody taking this lamb right now?!

Five...

four...

three, two, one.

Let's go, young man! Let's go.

Rack of lamb, and you've got a beautiful filet of beef.

I'm grabbing pistachios

and pomegranate molasses

and beautiful multicolored beets.

This is writing itself.

This is it.

The platform stays the entire time, guys, okay?

Final course, come on. So tell me,

you've got a beautiful filet of venison, yes?

- Yes, chef. - Tell me about the dish.

- I've never cooked it before. - Really?

- Yep. - Wow. What're you gonna do?

Well, this is about my freedom so I'm gonna cook this

with some beautiful mushrooms with a parsnip pur\e,

some beautiful florets of broccoli and...

- Love that. - ...then gonna try and figure out

a way to tie this kumquat into the sauce.

Love that. And how is this

the sort of final tasting on your menu today?

Because it's me having my freedom to just cook

- and feel alive, chef. - I love that.

Then I just got to get this sauce working.

Good. Twenty-five minutes to go, okay?

- Young man, how you feeling? - Feeling good, chef.

Good, good, good. I want you to forget

about that previous course. I see you're a little deflated.

- Yes, chef. - It's gone.

Tell me about the dish. What'll you do with that lamb?

I got a beautiful rack of lamb. I'm taking you to my favorite

places that raised me. I got one more

- and it's the Mediterranean. - Good.

It's highlighting where I went as a 12-year-old with my grandma

and just kinda fell in love and have been inspired ever since.

I want pomegranate molasses, and pistachio, and freshness

- and some yogurt on the plate. - Love that.

Good. Nice and gently on that score, okay?

- Yes, chef. - Okay.

That's it. Into the pan she goes. Yes.

So sauce-wise, where are you going?

Demi-glace. I got some Madeira, the cherry, some molasses.

- Good. - And also tamarind.

Taste everything you've got there, okay?

We're halfway! Fifteen minutes to go.

Fifteen minutes. Heard, chef.

- Lamb is moving... - Yes, chef.

...in the right direction? Let's have a look.

Good. Touch that there.

Needs more time.

We ain't going down without a fight!

We're not losing control in this final round.

I'm hoping it's a $250,000 rack of lamb!

You know what I'm saying?

Keep on rolling that round.

And you want it nice and pink in the middle, okay?

- Yes, chef. - I would just literally

leave that in there. Don't slice that till the last minute

so the goodness stays in there.

Four and a half minutes to go.

Darian, watch that sauce. If you put butter in there,

you've got to take it off. Otherwise it will break, okay?

I got to fix this 'cos it's gonna ruin my entire dish.

Add a little flour in there maybe?

- Flour? - Yes, chef.

no chance. Not here.

We haven't got time to cook the flour out.

Okay. This can't be happening right now.

Your sauce is way more important than your chives.

Come on. Bring it home, please.

I didn't want to leaveanything for the last second,

especially not knowing what that venison is cooked like

on the inside. Like, just let me know right now.

Oh, ! Yeah, I said don't slice that

till the last minute so the goodness stays in there.

Focus and start reining it in now, okay?

Your sauce is more important than your chives!

It's cooked beautifully but I just didn't want

- you to slice it so early. - I thought we were outta time.

Hey, look at me. Final course. You got this, okay? Final cook.

- Yes, chef. - Three minutes to go.

- Heard. - You good, bud?

- Yes, chef. - Continue reducing it down.

Get some body in there. But don't stick any more butter

in there if you're reducing it down, okay?

- Yes, chef. - Time check?

Two thirty, guys. Two thirty.

Final swan song. Let's go!

I'm feeling so confident about this rack of lamb.

I want to leave no doubt in these mentors' minds

thatthat'sthe kid we want to work with.

Pretty nice way of crusting it as well. Very good.

Thank you, chef.

Sixty seconds, guys.

Think about everything you've learned in this competition.

All those trials and tribulations.

Everything you've done

- comes down to this, okay? - Yes, chef.

The mentorship is something I need but

the money is so amazing,

it can help me and my family and my community so much.

I'm not going to stop until I bring it home.

Twenty seconds to go!

The prize money is in sight right now

and I'm going to do everything I can in my power

to represent myself properly on that plate,

and that venison is cooked to perfection.

Beautiful. Really well done.

This is my top dish but, you know,

anyone that's worked in the kitchen

knows it's a matter of battling to the bitter end,

till the bell rings, and it's service time,

and then... that prize in my sights.

Ten, nine, eight,

seven, six, five,

four, three, two, one,

and stop!

Well done! Well done.

Man! Well done.

- Good job. We did it. - Good job. Yeah!

Welcome back, Nyesha and Richard.

We created magic once again in that top kitchen.

Ah... oh my goodness me.

Wow! What an incredible final cook.

Right. Let's start here.

This is Darian's Seared Duck Breast

and a tamarind and cherry sauce.

Visually it's a wonderful plate.

Hanging on a wall. It's, it's truly a piece of art.

Dig in, please.

This is the best piece of duck I've seen cooked

onNext Level Chef. The skin is nice and crispy.

I mean, it is perfectly rosy all throughout.

It's a wonderful plate.

I love the tamarind cherry sauce.

It pairs nicely with the richness of the duck,

and there's a through line and a storytelling

that's happening from first course

to second course and the finish. Very well done.

- Thank you, chef. Appreciate it. - The duck is cooked beautifully,

and it's sort of just melting in your mouth. Great job.

Thank you, chef.

Next up is Cole's beautifully Pan Roasted Loin of Venison

with a kumquat gastrique and crushed parsnips underneath.

This is the first time Cole's actually cooked venison loin.

I mean, let's open up a gallery

'cos it's another piece of art, to be honest.

It's another brilliant looking plate, for sure.

Shall we?

Protein is cooked wonderfully.

I love that you have the different types of flavors

coming from the variation of mushrooms on this dish.

Such a luscious, beautiful, bright flavor

coming from the kumquat, that pairs really nicely

with the sort of gaminess of the venison.

Nice finish to the menu.

It's the combination that works for me.

Everything on that plate just blends into

this autumnal lusciousness.

There's very little I'd change there. Really well done.

Thank you, chef.

Finally, Connor's Pistachio Encrusted Lamb Rack,

a spiced riata, and then a fennel and apple salad.

Great job crusting the lamb,

and the confidence to serve it whole.

I hope it tastes as good as it looks.

So...

Wow.

Yeah, just textbook combination of flavors.

The pomegranate, it's really colorful.

Everything you'd want from a fine dining Mediterranean dish.

Yeah, absolutely. This is sunshine. This is joy.

The cumin comes in and just adds this incredible

smoky depth of flavor that's not overpowering,

that pairs really nicely

with the flavors of the lamb and the pistachio.

Really fun to sort of go in and build that perfect bite.

It's a Mediterranean joy, honestly.

You just can't stop eating that. Really good job.

Thank you, chef.

This is going to be a very, very difficult decision

whilst Nyesha, Richard and I discuss

not just the final course, but the menu,

from the appetizer, to the fish, to the meat,

and what stands out from the competition.

And then, of course, we have to crown our winner.

Head back to the lounge. We'll see you shortly.

- Thank you, chef. - Sounds good.

- Great job. - Good job. Excellent work.

Really good job.

Let's go, little one. Good, my boy. Good stuff, man.

Talk about saving the best course till last -

- this is on another level. - I love you guys.

- Love you too! - Yes!

So, who had the most cohesive menu?

- All three of Darian's dishes. - Yeah.

They all brought something really unique to the game,

and I love that he's got this sense of, like, the classics...

- Yeah. - ...but then he brings

a little bit of the Jamaican sort of heritage into it.

- This plate is outstanding. - I think, for me, it's just

witnessing the elevation in Jamaican cuisine.

- Totally. - Exceptional. And Cole's dish,

the venison, what a selection of ingredients:

mushrooms, kumquats.

I think the kumquats work the best in this dish than maybe

all three of her dishes.

And I like the playfulness of,

"Hey, I grew up with a kumquat tree." Why not?

- Sure. - Here's the thing that I love

about Cole's menu: I think her progression ramped up

and got better and better course by course.

I agree. Cole's... best dish of the night without doubt.

- Definitely. - Scallops, not easy to cook.

Halibut, not easy to cook. Venison, not easy to cook.

I mean, she took the hardest ingredients

- Definitely. - to tell her story today.

And then Connor. I think that's his best dish

- of the night, the rack of lamb. - Yeah, the flavor is incredible.

The sort of nod to the Mediterranean.

Yeah, absolutely. I mean, Connor with the shrimp cake

was a great start. A little bit of an issue with the red snapper

on the second course but definitely finished strong.

He's got the flavors of New Orleans, flavors of California.

He's got this classic Mediterranean dish.

For a menu, I think it works.

And not slicing that lamb, letting it rest like that,

look at it - it's cook beautifully.

So, have we come to a decision?

I'd say so. For sure, there's definitely a stand-out for me.

I think so.

This is the last time we're about to come outta these doors!

We're at the finish line.

The mentorship, the prize -

they're on the tip of my tongue right now.

Let's go!

Oh my goodness me!

I remember walking in here, little ole me, on audition day

like, "Okay, I'm just going to see how far I make it."

And I made it all the way!

This is all for you guys! Amazing.

I can't believe this is finally happening.

I do all I could, all through this competition.

There's nothing left.

May the best chef win, man. Wow!

Now that's what I call a welcome!

What you've accomplished here tonight,

and across the entire season,

has been extraordinary. Come on!

You should all feel

incredibly proud of yourselves. What an achievement.

Cole, young lady, you came in here

at the beginning of the competition,

searching for your confidence.

Now you've become a force to reckon with,

and the culinary world needs women like you.

- You should be very proud. - Thank you, chef.

- Well done. - Darian, you are confident,

you're strong, and you're composed.

You stay true to yourself in this competition,

and it's made all the difference in the world.

As great as your cooking is, and as strong as it is,

your heart's just as strong, man.

Connor, you came into this competition with laid-back vibes

but your tenacity in that kitchen,

it's shown in every single dish that you put up here.

It's been truly an honor to be your mentor.

Thank you, chef. It's been the honor of a lifetime

working with you.

Now, you three, we have made our decision.

One of you is about to be crowned...

...ourNext Level Chef.

That comes with a year-long mentorship

with Richard, Nyesha and myself,

and that check for a quarter of a million dollars.

Whoo!

The winner...

...ofNext Level Chefis...

I came here and I give it of my all, man,

and every day I show up and I show out.

I've never wanted something more

as I want this, in my entire life.

I've been working my whole life for this,

and I'm ready for a win today. This is it.

I want it so bad,

I can feel it in my fingertips.

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

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

Congratulations goes to...

Darian!

Well done, young man.

You killed it, honey! You killed it.

Whoo!

- How are you feeling right now? - I feel amazing, chef.

Words can't express how I feel it right now, like...

I put my all into this every day.

This is what I do. I'm a chef,

and I'm so proud to be here to represent.

Thank you so much for believing in me.

And my mom and my wife is here supporting me as always.

Man, thank you so much.

I'm the winner ofNext Level Chefseason 5!

A little kid from Jamaica that nobody knows.

I'm just, like, changed for life now,

and I'm so fortunate to be a part of this greatness.

I won't take it for granted at all.

Ladies and gentlemen, give it up to our incredible runners-up.

Connor and Cole, everybody. Come on!

Austin, come out here. Let's go, bud.

Congratulations, buddy. You've earned it.

Thank you, chef. Thank you.

Ladies and gentlemen, give it up... Darian!

So happy for you. Mama, well done.

Big up! Everything Irie! Ya, mon!

I don't know what say that but congratulations!

So sorry!

Deep down inside, I'm so happy for Darian.

- He isNext Level. - He's proven ittime and time again.

Thank you, chef. Appreciate you. Thanks for everything, man.

Likewise! Likewise.

The only problem I've got with Darian winning

is the fact that Richard Blais is now the winning mentor,

and that really causes severe indigestion for me.

Good job. Blais has done it again!

I'm really happy that Darian has taken this back for his mom

who he's so proud to bring this home for,

for his family, his heritage. Really stand-up human.

He is a real one. You do it the right way, man.

Thank you.

Richard? Coming for you! Next year.

I am so incredibly proud of Darian.

Heavy is the head that wears the crown,

and guess what?

I'm still walking around with it for another season!