Original subtitles

For four seasons...

..this competition has pushed chefs further...

- Damn! - This is not next level cooking,

do you understand?

..than have ever been pushed before.

Agh!

We've seen underdogs rise.

I've dreamed about this since I was a child.

I'm coming out a stronger chef

and I didn't even consider myself a chef

- before this challenge. - Heavyweights fall.

I'll take on anybody - Pros, Home, their kids.

And champions earn their place in Next Level history.

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

and this is just all worth it.

But now, as the platform drops...

..it's time to raise the bar once more.

Season five.

- Good morning, chefs. - New chefs.

I'm excited to the ROOFTOPS!

I feel like I'm in a dream.

- New challenges. - Elevator's open!

Let's get the plates on here!

- Thank you, chef! - Can I get a yee-haw?

Yee-haw!

USA! USA!

And the most intense competition yet.

We want it ALL!

Don't push me, dude.

Team Blais are the current champs.

Is it gonna be like this... all season?!

- Because in these kitchens... - Comin' through! Hot, hot, hot!

..chefs must face the good...

- That filet is mine. - ..the bad...

What am I gonna do with this?

..and the ugly.

There are monsters on this platform.

Tonight, it's the auditions...

- Let's go! - Ahh!

..where one dish can earn your spot...

For 20 minutes, this is impressive.

- Y'all got this. - ..and one slip...

..can send you home.

- Medic! - I'm bleeding out from my ear.

If you think you've seen it all...

I believe that we will win!

- ..think again. - Now, now, now, now!

The man, the myth, the legend -

Gordon Ramsay.

I'm so excited they brought him back.

Oh, my goodness me.

- Oh, my God! Let's go! - Loving the energy!

From my kitchen to Next Level Chef, what happened?

I feel like I quantum leaped in here.

I don't know how I got here... I don't!

Welcome to the newest season

of Next Level Chef. Come on, guys.

Nyesha, what do you think of the energy?

I mean, it's palpable, yeah!

I'm getting little goosebumps out here.

Yes!

It's intimidating with these goat mentors.

And here I am just standing there in front of them.

Palms are sweaty, knees weak, arms are heavy.

I'm like Eminem and his bad boy.

All of you have been handpicked

from the best Pro Chefs,

the biggest Social Media Stars,

and the most talented Home Cooks

from across America.

Competing for a chance to be on one of our teams.

- Yes. - You've earned a shot

at winning a game-changing year-long mentorship

with Richard, Nyesha and myself.

There's a check alongside that mentorship

for a quarter million dollars.

- Woo! - Right here, right here.

Man, to win Next Level Chef

and all the goodies that come with it?

It would be life-changing.

Out of thousands of people across the country,

you all earned this opportunity to be here.

- Yeah. - Are you guys ready to level up?

Let's go!

- Woo... - Let's go!

From 24 chefs here, only 15 of you will make it

through the auditions and into that incredible draft.

Five brilliant Home Cooks,

five incredibly talented Social Media Chefs,

and of course, five seasoned Pros.

Get on one of those teams.

Now listen, you're here today

because we believe you're capable of something amazing.

Eight of you are about to cook,

but only seven of you will make your way

out of the basement to the middle level.

Six of you are gonna move to the top from the middle level.

And after that final cook,

only five of you are left standing

to go into that draft.

Yes.

Well listen, as everyone knows,

Team Blais are the current champions.

Alright!

I want a crown.

I want a belt. I want a big gold chain.

As long as you have the right mentor, me...

Ooh!

..any of you can win this.

Season five for me is an important one.

I'm damned if I'm gonna give that crown back

to Richard Blais. And secondly,

how do you fit a crown on hair like that?!

Thank you and good night.

- I mean, c'mon Richard. - Took him long enough.

- Won and done. C'mon. - Back to back!

Richard and Gordon, I got the stamina.

I'ma eatin' my vegetables.

The competition's very thick and I'm bringin' it.

You guys ready?

Yeah!

Let's start with the...

..eight talented Professional Chefs.

Let's go!

Right, Professional Chefs, make your way to the elevator.

The very best of luck.

- Let's go. - Alright!

Best of luck to everybody out there.

Good luck!

Come on, give us some love.

Okay!

As a Pro Chef, the basement kitchen is terrible.

Instant... just shock.

Got a little smell to it, too.

Oh!

I wanna clean up everything, sweep and organize it

just a little bit.

What's goin' on, everyone?

How we doing? Love it. Love the energy.

Bring it over here for a second, okay?

Are we getting acclimated to the basement?

- Yes! - The knives are dull

so your minds need to be super sharp down here.

For this first cook, you're gonna have 20 minutes.

The first challenge is gonna be a test of resourcefulness.

Can you take scraps and bits and turn it into something

- worthy of our judging table? - Let's go, baby.

I do try to be as sustainable and resourceful

as I can in my own kitchen, so I am used to repurposing.

Most of the time, it ain't for me, though!

Sometimes it's for my dog,

so we gonna see.

Gordon and Nyesha are watching everything you do,

and we're scouting the people that we want on our team.

I'm excited to see what they can do.

Mm. Twenty minutes is tough in the basement.

But Pro Chefs - they have the technique.

This is the fastest five-yard sprint you're ever

gonna have to make in your life, could determine if you make it

- to that next level. You ready? - Yes, chef!

- Are you ready? - I was born ready.

Alright, lock in.

Ass to ass, cheek to cheek.

Alright, the platform's on the way.

When the light turns green, it's go time.

Trash to treasure, 20 minutes.

Ah! Here we go!

Go time!

Grab it or regret it.

Everyone's just... WAAAA!

Grab that protein.

Sausage scraps.

Ooh, cheese. Boom. Okay.

Think about your cuisine.

Lamb. I just grab it, not even thinking.

I look - it's on the bone. I'm like, damn it, bro!

I want it to look like it's goin' outta business.

Tuna carcass - THAT'S what I need.

- Grab that... - I go for the tuna carcass.

Then me and Gabrielle, we start to tussle.

Oh, oh! Cole and Gabrielle.

There's a bit of a fight going on there, tug of war.

What is going on?

I was like this... when I look in the back. Bam!

Literal tug of war of tuna carcass.

And I'm like, time is ticking.

Then snatch! Mine.

It's all fun and games 'til we get in that ring.

There's still a pig's ear over here.

I'm stuck with the pig ears.

What am I gonna do with this?

Someone doesn't have a protein.

It is wild out here.

Skirtin' elbows and flyin' under the freakin' head butts.

- Ten seconds. - Cod's head, I got it.

I got stuck with the cod's head.

That was not an intentional choice,

but I'll work with it.

Okay, if you can grab it, you can still use it.

Grab it or regret it! Let's go!

Back to your stations.

Oh we wasn't friends no more at that point. Okay.

Look at this baby!

Okay everyone, your 20 minutes starts now.

I am feeling something kind of... wet.

Is this blood?

Damn, is it bleeding?

I'm bleeding out from my ear.

Holy.

What did I just do?

- Oh, my God! - I know.

- Is she okay? - Medic!

We need a medic up here, guys.

Medic!

- What happened? - A fight broke out.

It gets crazy down here.

The last time I had a fight like that,

I dunno, probably college? I dunno.

Did you get cut up there? No. That's just the... Okay.

I had to do a little smell test

and I said, is this blood?

Oh my gosh, okay.

It's Sriracha.

- You didn't get cut at all? - No.

- Okay. - Thank God.

Yeah, that's it.

Nothing really to see here.

Phew! It's just chili paste.

You dummy. My God!

- What did we end up getting? - I got pig ears.

I'm gonna move in a direction of a little tortilla.

Yeah, it's A crispy

- pig's ear tortilla? - Exactly.

- Ever cooked pig ears before? - No chef, I have not.

- Treat it like bacon, alright? - Yes, chef.

I'm trying to figure out something to do

with this tuna carcass.

- You got this, Kevin. - How we doin' over here?

- Just have to grind this beef. - What're you gonna make, Kevin?

When I saw the beef I thought of my grandmother.

- She'd make these beef patties. - Yeah.

Make a gravy to go with it.

I started cooking when I was seven years old.

Having to make certain things from nothing

is something that I'm completely used to.

Okay, I can do this.

- Ooh, behind you! - Sorry, heard.

Five minutes gone, there's 15 minutes left.

I know y'all in that green room watching us!

Don't be judging this book by its cover, now.

Absolutely not.

- Machete. - Hey baby. How you doin', baby?

- What'd you grab? - I grabbed some lamb bone.

I'm gonna do a curry style with it.

The thing I'm concerned most with here

is that lamb is gonna be tender?

It is. I tried a piece there.

Anybody see the sugar?

- Darian, how we doin'? - Doin', chef. I'm doin'.

I got chicken back deep frying right now.

Something I grew up eating in Jamaica.

- Yeah? - And I got sweet potatoes,

some mushrooms...

You're bringing the Caribbean flavor...

- Yes, sir. - You know it is. Let's go.

I've been a professional chef for 13 years.

When I first came here from Jamaica,

I'm like, there's so much opportunity.

I put in work night and day, every day.

I sleep less and I work more. That's what I do.

I grew up in Clarendon, Jamaica which is like the country.

There's not much going on where I grew up.

That's my all time favorite mango right there.

That's a julienne mango.

Being Jamaican is many things. It's colorful.

It's loud. It's proud. It's vibrant.

It's just a beautiful place to be.

- You guys hungry? - Yeah.

Family's everything to me. I own two restaurants,

but it's also a family affair. I employ my mom...

Good job, Mommy. ..my sisters, my wife.

Everybody is involved.

I want them to have a better life than I had

back in Jamaica, you know.

- Do you like it? - Yeah.

I'm also a private chef.

I cook for most of the Buffalo Bills players.

I feel proud every day I step out

because I represent Jamaica to the fullest.

I look good, I smell good, and I cook good.

C'mon, man!

Should I do the noodle or should I do the bread?

- Belinda, how are we doing? - I'm doing great.

- Okay, what do we got? - I'm gonna do either a bread,

like a bread thing, or I'm gonna do a stir fry.

- What do you think? - Maybe the noodles would be

a little easier to make, but make a choice, right?

Okay, yeah.!

I grew up in Westminster, California,

AKA Little Saigon.

I was raised by my grandparents,

and my aunts and uncles helped them.

I think it was a full team effort

because I'm just so much.

I'm a lot!

There was like nine of us

living in a three-bedroom apartment.

Dinner time was chaotic.

Everyone's fighting over the fish head.

It's good collagen. It's good for the skin.

It's good for the skin, okay?

I own my own catering and pop-up company called Eats by Bee.

Eats by Bee creates culinary experiences.

This is a chaotic competition and I fit right in.

Hunter, what did you grab here? Looks like...

I got some sausage, and I'm gonna do a quick

sausage pasta and then sauce.

Am I getting any sorta tropical Hawaiian vibes here, or what?

You're gonna get just quick, easy dinners done by my mom.

I'm from Honolulu, Hawaii.

Born and raised on the island of Oahu.

I grew up surfing,

and I paddle competitive. You have to feel the water.

You have to be balanced.

There's so much technique

and that's what I kinda took with me to cooking.

I was born with a 10 percent chance of living,

and I had to have surgery.

I turned out to be deaf, and I wear hearing aids.

I'm cooking for the people that are disabled

because I want to show those kids

if I can do it, they can do it, for sure.

Never stop paddling, and always finish strong.

Hunter, elevate it.

Coming through! Hot pot, hot pot!

What am I gonna do with this tuna, boy?

Cole, what're we up to?

I have a tuna carcass over there.

- Okay, Cole... - I think I'm gonna go

like a brothy type of Chinese-ish dish.

I'm gonna try and do something here with this meat.

You fought for this.

It was better than the pig's ears!

Got it. So we're gonna make little meatballs?

- Yep. - You only need two or three...

- Two or three. - Perfect.

- Heard, chef. - Okay.

Halfway down! Ten minutes gone, ten left.

You want Nyesha or Gordon or myself to work with you?

- Yeah! - Now's the time to prove it.

Richard is hungry for another win.

Of course he is. It took him long enough.

That's not happening, let me tell you.

Second that.

Okay, spoiler alert!

One of you go home, okay?

There's blood in the water and I am like a shark right now.

I'm many sharks. A fleet, a flock...

What are a bunch of sharks together? No one knows.

A murder of sharks. That's crows.

Come on, Richard!

I'm so glad to be back. This is great, guys.

- Connor. - Yes, sir?

- Just rolling off your back! - San Diego native...

It's not quite beach vibes down here, bro.

Aye, sometimes you gotta take coast to coast.

Taking you down to NOLA.

- Fried cod's head po' boy, baby. - Love it.

I lived in New Orleans for six years.

I cooked down there, I had to go NOLA first.

Five minutes left!

How are the noodles over here, dude?

Sure they're cooked? The noodles are right on the edge.

Fire that thing up, we're running out of time.

Keep that up. Yes, chef!

Who else is in trouble? Belinda, what's up?

- Change up your plan. - Yeah, I'm doing an open face.

He's also doing an open face.

Oh, crap. He's making an open face sandwich as well.

Well. Sorry.

No, it's okay. I'm just saying now you're giving us something

to judge side by side with each other.

The time is crunching down.

I don't have time to pivot. No...

You're good, B. Stay on your track.

Now's not a time for a new idea - now we're refining.

Two minutes left. You can start plating now.

Bring it together right now. Let's go!

Find yourself a spot in the middle level.

Five, four, three, two, one...

Hands up. Stop cooking.

Let's go.

Damn.

Well done.

Energetic cook. What happened to the grab?

It looked like a wrestling event back in the lounge.

Right? Well done.

Alright, let's taste.

We have Connor's Fried Cod Head Po' Boy.

- Looks very inviting doesn't it? - Yeah.

Doesn't necessarily look like it was cooked in the basement.

Cod's cooked beautifully.

I think it represents New Orleans really, really well.

It's clear that there was a vision here.

- Thank you, chef. - Okay, next up we have

Belinda's Shrimp Head Sandwich.

Some Southeast Asian flavors.

It's always tough when you have two people doing similar dishes

because they end up getting judged against each other.

Totally. I think the most successful part of the dish

is in the flavor of the shrimp. Really comes through nicely.

But there's a lacking of an aioli or something

to really meld the bread and the shrimp moment together.

Should have stuck to the noodles.

Next up we have Kevin's Beef Meatballs

with his family-style gravy.

The meatballs are seasoned beautifully.

The sauce is delicious.

Next up we have Machete's Lamb Leg Curry.

And that's just scraped from the leg?

Slivers and cuts right off the leg.

The lamb's actually tender. I'm amazed he got that tender.

A little bit heavy on the spice.

A little bit.

This is Darian's

Crispy Jamaican Fried Chicken Back.

The flavor is incredible.

The spices are there.

It's absolutely bang on with the spice.

Thank you.

Okay, next up right here.

Hunter's Creamy Sausage Pasta.

The challenge for me with this dish

is the two different types of pasta.

So texturally, some of the pasta is undercooked.

Totally.

Next up we have Cole's

Tuna Carcass Meatballs in broth.

This to me is really taking scraps

and turning them into something special.

For 20 minutes, this is impressive.

It's done beautifully, right?

Quintessential basement cooking.

Lastly here, we have Gabrielle's

Crispy Pig Ear Tortilla.

Homemade tortilla? In 20 minutes?

The pig ear's actually crispier than I thought it would be.

You get dealt that dysfunctional ingredient

so you come up with a nice dish. How's your ear?

Can't do a scrap challenge without a little scrap.

Ooh.

Alright, we need a few minutes to discuss between ourselves.

- We'll be right back. - Oh, my God.

The shrimp po' boy was a bit of a let down.

I just needed a mayo for that.

But the cod's head? Beautiful.

- The crispiness. - Really good indeed.

The pasta was a difficult one

because some were cooked, some were overcooked.

That one I was really worried about.

Really?

I should've cherry-picked out

the pastas 'cause I noticed it.

Let's go.

Okay. As you all know,

only seven are gonna go up to the middle level.

The first three people who've earned their way

to the middle level are...

..Connor.

Kevin.

- Gabrielle. - Well done.

Well done. You can head to the elevator.

- Good job. - Are you serious?

The next three people who earned their space

to cook on the middle level are...

..Darian.

Cole.

- And Machete. - Thank you, guys.

Ooo-ee! I'm movin' to the next level, baby!

Okay, not easy. I know it.

Belinda? Hunter?

I'm sorry to say there's only one space left in the elevator

and unfortunately, one of you

will be left here in the basement.

And that spot goes to...

Sorry to say there's only one space left

in the elevator to head to the middle level.

And that spot goes to...

..Hunter.

- Hey, good job. - Thank you.

- Great job. - Thank you.

Hunter, you can join your colleagues.

- Thank you. - Thank you, chefs.

Belinda, keep cooking. We'll see you soon.

I have so much more to show.

But what's next is...

..I'ma have a drink.

Check out all the tools.

This is like any standard catering kitchen.

Bro, look at these immersion blenders.

This kitchen is for large-scale cooking.

Not single dishes, right? You have to make it work.

Chef Arrington is an absolute legend in LA.

So it's just a blessing to even have

the opportunity to be here and cook for her.

I'm deciding who I want on my team.

- Right? - I would like that.

And who I'm giving away to Richard and Gordon.

Oh, okay.

- Wow, she's fishing early. - Yeah, that's right.

Okay.

So your next challenge,

you each have 20 minutes

- to create... - Woo!

..the dish that helped you start your culinary journey.

Alright, it's time. Hands on the elevator!

When that light changes green, you are going.

Let's go!

Grab those ingredients

that are gonna get you into this draft.

Oh! No.

Oh, my God?

Your girl goes flying.

Damn. Is she okay?

- Ooh! You okay? - I'm alright.

Alright, let's go, girl. Stay strong.

How're we building this dish, right? Vegetable!

The grabs are insane.

I grabbed the steak. There's potatoes right there.

Perfect ingredients for a beautiful steak dinner.

C'mon, guys. Grab your ingredients!

Back to your station, organize yourself.

20 minutes starts right now.

Let's go, let's go, let's go!

Get those proteins on.

Alright Connor, what'd you grab?

- California-style cooking. - California-style!

- Get this fresh and we run it. - Love that.

No one knows California beach style cooking more than me.

- I know. - You do know!

I'm excited to cook for you.

- You did your research. - Yes, I have!

Growing up in Manhattan Beach our hobbies were surfing,

and skating and playing water polo.

But it was a bubble. I really had to leave that place

to get a taste of what real food culture was.

So I went and lived in New Orleans.

That is what crafted

my creative process as a chef.

I've been in this game for a minute - I'm 30 years old.

I'm a private chef and a diehard creative,

and I just love cooking.

Anything's possible over food.

I'm a California kid and I found my love in New Orleans.

- Yes. - I feel the California flair.

That's the flair. Thank you, chef.

Seems like Nyesha's got one of her picks right there.

- Mr. Machete. - Hold on! How you doin'?

You grabbed ground lamb, cheddar cheese.

Do you know what, it's Mexican food

mixed with Asian cuisine. I'm great at both.

Don't forget, this is your audition.

- Yes. - We're all looking to see

- who we want on our teams. - Right.

They call me the biggest, the largest.

You're... you're funny!

We're gonna make it happen, babe. Thank you!

This right here? They call this the skullet.

It's like a skin on the top, but mullet in the back.

My head right here says "conquer your dreams."

And the grill.

Can't go back to the corporate world now.

I'm a self-taught chef.

I got most of my techniques from the CIA cookbook

that I got at a bargain bookstore.

Growing up, I started selling

these tacos I'm famous for now for one dollar

at my dad's mechanic shop.

Now I've got a restaurant voted Best Tacos in Houston

People's choice, five years in a row.

I'm H-town 'til I drown.

I'm a Houstonian through and through.

Guys, just under 15 minutes, okay?

He's put those meatballs in the fryer.

- It could go tough. - Looking good!

Cole, what is your dish?

Pan-seared salmon with this bright salad.

Growing up in California, we always eat fish...

- Yes. - ..'cause it's right there.

I love being at the beach.

Oh, lovely... lovely sear on that.

- Kevin! - What's up, chef?

Are you here to prove you belong in this competition?

I'm here to prove I belong in this...

- How will you do that? - So growing up,

when we finally got money,

my grandmother started cooking us a lot of steak.

- Steak and potatoes. - Love that.

I'm a restaurant and food truck owner.

I've cooked for Regina King, Tom Brady, Julia Roberts.

I cooked for Marlon and the Wayans family so many times

that I cultivated a relationship with them.

Marlon saw a light in me.

And about six months later, he sent me a check.

He invested in my food truck.

Launched my food truck September 1, 2024.

September 7, 2024, my food truck was stolen.

I'm still trying to recover from it.

I think that me being here,

it's just like me trying to reignite that passion.

But I'm unstoppable.

I'm unstop... Okay, I'm freakin' unstoppable.

Eight minutes down.

Kevin's running behind. The steak's got to go on.

You got a lot of eyeballs on you. Everybody's scoutin'.

Gabrielle.

- Yes, chef? - Haddock.

We get a lot of fresh fish. My husband's a spear fisherman.

But my background is Italian.

So I'm rolling out hand-cut pasta.

Growing up as the youngest of eight siblings

in a big Italian family

was absolute chaos at all times.

My parents are restaurateurs

and have owned and operated

a restaurant that has been open for over 40 years.

I have worked in some of the best restaurants in America.

But my dad was not excited for my career path.

He was like, I don't want that for you at all.

I honestly want you to do anything but that.

It's been five years since he's passed.

And now I have two beautiful children.

- You! - I'll hold this.

Yay.

There's definitely this side of me

that really wanted to prove - to my dad, to my parents -

that I can do this

and I AM a professional chef.

And I DO deserve this.

I want to make him proud.

- Go for it, girl. - Got it.

Darian, what you got?

- I'ma do a curry bean. - Smart.

Curry is in my bones.

If I break this right now...

you see curry running out and it's gonna be delicious.

A Buffalo, New York guy by way of Jamaica.

You got to bring in that flavor, right?

Yeah, you have to!

To stay warm inside because it's cold there.

Chef, can we get a time check, please?

We're already halfway down.

Woo!

Okay Hunter, three-squeeze bottles.

Yes, chef. Right now I'm doing

my adobo sauce, pan-seared chicken.

It's almost like the stress brings out the pidgin

- in your voice. - This is intense.

Rome against the 300 and...

..just fighting each other. But I know I'm going to the top

and into the draft with Team Gordon.

Team Gordon, let's go!

Really nice aromatics coming off your station, Hunter.

Thank you, chef.

Eight minutes!

Eight minutes to put you into this competition or not.

Yes, chef!

Oh, my God.

I let the steak sit there for so long

and I focused on freakin' Brussels sprouts and potatoes!

Get your steak on, Kevin! Gotta get the steak on...

It's not hot enough.

Not hot enough. It's not getting hot.

Time's running out right now.

You're gonna need at least two minutes.

- Correct. - He's in trouble.

You have three minutes

to fight your way into the draft.

I'm not feeling great. The steak...

I didn't cook it as soon as I should have.

It needed at least five to seven minutes to rest.

Look at the cook on that steak.

He didn't have time to let it rest.

Also, he sliced it when it was a little bit too hot,

- so the juice is gone. - Yeah.

What's our time, chef?

Two minutes, guys. You guys can start plating!

This is where you earn your spot.

My team, Gordon's team, Richard's team.

Yes, chef!

Delicate, delicate...

It's gonna come off when it wants to.

- Oh, no! Gabrielle! - Damn.

- No! - The skin's gone on the haddock.

Don't force it. Pivot, make it make sense.

Thirty seconds!

Everyone's scouting you out right now.

Push, push, push, push!

Five, four, three, two, one...

Hands up, hands up! Congrats, guys.

Congrats.

Good job. Well done, all of you.

Looking at these dishes, they're bursting

with memories, and now we have to see

if they're bursting with flavor, most importantly.

So first up we have Cole's Seared Salmon

with a pickled onion and tomato salad.

The salmon's cooked beautifully.

Feels like you had 30 minutes to cook, it's that intense.

- Great job. - Thank you, chef.

Next up, we have Kevin's Steak and Potatoes.

This is a seared top sirloin

with Brussels sprouts in a red wine sauce.

Great sear on the steak, but sliced way too hot,

so you've lost the goodness.

But the sauce -

there's a little bit of a raw wine flavor happening.

One hundred percent, yes.

Next up, we have Curried Cubed Steak.

This is served over a parsnip and potato purée.

This is cooked by a Darian.

Surprisingly, a lot of flavor in the curry,

knowing that it's only probably powder and cream.

The vegetable garnish is sort of superfluous.

- Thank you, chef... thank you. - Thank you, Darian.

Next up, this is Gabrielle's Haddock Over Hand-Cooked Pasta.

Making pasta - just like making their tortilla - that's great.

There's some crunchy vegetables in the sauce

which doesn't work for me.

Haddock's cooked really well.

I got nervous when it stuck to the pan, but you pivoted.

- And the pasta's delicious. - Thank you, chef.

Nice depth of flavor. Great job.

Next up, we have a Lamb Mac and Cheese.

- This is from Machete. - Yeah...

This kinda reminds me of my mom's food.

Overcooked meatballs.

I was a bit pissed off he put those meatballs in the fryer.

You know how to cook a meatball.

Don't...

start taking shortcuts.

Next up, we have Connor's. This is Seared Pork

served with a crispy pecora and an herb salad.

Pork's cooked beautifully.

Glistening, it's beautifully seasoned.

- Pecora - delicious. - The dish has a lot of sauce.

But tons of depth of flavor achieved in the sauce.

- Really great. - Thank you, chef.

Lastly, we have Hunter's Adobo Chicken over noodles.

Chicken's cooked beautifully, but it needs more sauce

and more acid in there. It's such a shame.

Yeah, the noodles are a little cloying,

- but the chicken's cooked well. - Thank you, chef.

Okay, we clearly have a very difficult decision here.

Give us a minute. Thank you.

- Thank you. - Wild.

The ladies really brought it today, I gotta say, gents.

You're just focusing on building your team? Or focusing on...

I'm always trying to pick the winners.

You want an all-female team...

I wouldn't be mad at an all-female team. We love that!

The pork chop - beautifully cooked.

Pork chop was great.

The one I would turn away is that sirloin.

Definitely.

You should be proud.

- The chicken thigh dish. - Mm-hm.

Chicken was great, but nothing else was great about that dish.

- Are we good? - Okay.

I gotta say, these decisions, they're never easy for us.

But as you know, this is your chance to earn your way...

onto one of our teams.

The first three people

that are moving up to the top are...

..Cole.

Gabrielle.

And Connor.

Thank you.

Please head to the elevator.

The next two people

that have earned their spot on the next level...

..Darian.

And Machete!

WOO!

Thank God! I'm still sweatin'.

Kevin and Hunter,

you both had a little bit of a tough time in this kitchen.

Unfortunately, there's only one spot left in the elevator.

I'm definitely nervous and if I make it through,

it's by the skin of my teeth. But I'm here to prove

to Chef Arrington that I deserve to be on her team.

That person moving to the top is...

Unfortunately, there's only one spot left in the elevator,

and that person moving to the top is...

..Hunter.

You did great, you did great.

Keep up the good work. Thank you, chefs.

Thank you.

Kevin...

..I can see how good of a chef you are.

This cook just got away from you a little bit.

I'll forever be disappointed,

but I'll forever be proud of myself.

I know this isn't the only opportunity

that I'll have like this.

Good luck, Kevin.

There is going to be another call, and I will be ready.

One more cook, right?

One more cook. Push!

Welcome to the best kitchen in America.

Ooh, this is nice...

This is the crème de la crme of kitchens.

I'm in heaven.

So for your final challenge - 25 minutes.

I want you to create a dish

that you'd be proud to put on your own menu.

- I want it that good. - Yes, chef.

The man, the myth, the legend, Gordon Ramsay.

I'm so excited they brought him back.

Platform is moving, guys.

- I'll parkour over that. - Parkour, parkour!

I'm looking for speed. Who's there first?

Go!

Let's go!

Okay, Darian. With a little box out.

I'm done being a nice guy lettin' people go in front,

like, oops! Nope.

I could do this venison.

Oh, this is beautiful.

Some New York strip.

Three hands on the plate at the same time...

I said not today.

Y'all can have it with your grubby little fingers, okay?

- Halibut! - I'm taking that.

Come on, guys. There's a chicken breast up for grabs.

Hup, grab it. I'm from the South, man.

I'm so confident with chicken.

Three, two, one...

Grab, grab, grab, grab!

- Woo! - Well done.

Right, your last chance to get into that draft.

Your 25 minutes start now. Let's go!

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

How exciting. Pro Chefs in the top level.

- Big man, what'd you grab? - Grabbed an airline chicken.

Gonna honey roast these carrots.

- Good. - Then a purée with this bad boy.

You could do a carrot topped chimichurri.

- Cheers, thank you for that. - Let's go, big man. Let's go.

Comin' through. Right behind, behind!

- Hunter? - Yes, chef?

You got the hand-dived scallops.

Out of all the proteins tonight you've got the least stress.

- Yes, chef. - They'll take two minutes right?

This guy moves, man. Hunter's got some wheels.

- Tell me about the dish. - I'm gonna do a sea bean purée.

- Right. - Then a quick beurre blanc.

You got the purée, as well. So, uh...

A purée done beautifully is way more important than a sauce.

Don't waste time with that, okay?

Ramsay said do one purée or one beurre blanc,

but I was taught you could have both.

! Just go for it.

Five minutes gone, 20 minutes to go.

Already? Oh, lord!

Right, what'd you grab?

Hi, chef. I grabbed the jumbo shrimp.

Jumbo shrimp. Gabrielle, tell me about the dish.

It's gonna be a nice infused oil with our...

- Jumbo shrimp? - ..with our prawns.

I have no idea

what I'm doing right now. Can you tell?

You know I haven't fully figured out my direction yet.

Don't leave it too long, right? Only five will make it

- into the draft. - Yes, chef.

I deserve it!

Ooh, ooh!

I think Darian, he's gotta step up in this round.

I feel like he tends to lean on spices,

having that Jamaican influence.

- What'd you grab? - So I grabbed some venison.

- Right. - Some rosemary.

That is sage, right? You got sage, rosemary and thyme.

You got more herbs there than Snoop Dogg.

Alright, so who do you have your eye on?

Connor has this sort of light, bright, California flair

to his cooking.

Right, young man, what'd you grab?

I got a beautiful steak with a butternut hash.

So that's your first pick?

All I care about is finding the best chef out there, okay?

- Whether it's on your team or... - Same.

- You know what I mean? - But...

I'd really like that person to be on Team Blais.

I know how it feels not winning a couple years in a row.

- I mean, you've practiced a lot. - That's right, that's right!

Gabrielle, what'll you do with the beetroot?

I'm gonna sear off these small pieces here and...

- It's already cooked. - I know.

- But what's the dish? - We're just gonna do prawns,

- some beets with pistachio. - Right.

- Asparagus with the prosciutto. - Gotcha.

- What's our time, chef? - We're halfway.

Twelve and a half minutes gone, 12-1/2 minutes to go.

What did you get?

I got a halibut. I got some celeriac.

- Have you cooked halibut before? - I have not.

Gotcha. Gotcha, gotcha, gotcha.

I feel like it was a huge gamble

to grab something that I never cooked.

But also, I feel like that's what this competition

is all about, is seeing how good you can be.

It doesn't need to go on for another few minutes.

- Heard. - Look how focused she is.

Yeah, she's locked in.

She's got the discipline. She was in the Navy.

- Is that it? Okay. - Yes, absolutely.

That makes sense...

Get your together, Cole.

I would describe myself as...

the life of the party.

I grew up in a very, very strict blackety-black house, okay.

If you know, you know.

I had zero idea that I would end up being a chef.

I decided I was gonna go to the military,

which kick-started my journey into being a chef.

I mean, I've faced a lot of adversity in my life,

especially being a black, queer woman.

People looking at me like, okay, where's the executive chef?

And I'm like, I'm right here.

Get that nice and hot. Season again on the side.

We'll flip it over. Still have plenty of time, yes?

Heard, chef.

Five minutes to go. Proteins on, yes?

- I'll just pop them in, chef. - Okay, good.

- And the sauce needs work, okay? - Damn it.

It's supposed to be a purée, but it turned out to be a sauce now.

- Come on, baby! - It's weird.

It's lookin' weird!

Two minutes, guys. Let's go!

Start to plate.

We are professional for a reason.

Think about the presentation now.

Hunter, we gotta go!

That's lovely. Still got plenty time, yes?

Thirty-five seconds to earn your spot in one of our teams.

Guys, let's go!

Five, four, three, two, one...

And hands in the air.

Well done.

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

Let's start with Gabrielle's Shrimp.

They've been crusted with pistachio

and then you've got fondant of beets.

The flavors are a little scattered

but the presentation's nice.

When you've got those shrimp beautifully crusted

to sit them in a sauce is such a shame.

Next up, this is Machete's Pan Roasted Chicken Breast

with a Gruyere potato purée and roasted baby carrots.

This is really refined.

It's a long way from overcooked meatballs.

For me, the purée is what sets it off.

You've got them beautifully creamed.

Thank you very much.

This is Connor's New York Strip,

sautéed butternut squash and blackberry jam.

The plate is very vibrant.

Sort of whimsical and fun - definitely California cuisine.

Thank you, chef.

Okay, next up.

This is Darian's Seared Loin of Venison

on a buttery polenta

and a red wine, caramelized plum sauce.

All the flavors work. It looks fine dining.

Really, really appropriate. Well done.

Thank you, chef.

Next up, this is Cole's Pan Roasted Halibut

with a celery roasted purée.

Beautiful halibut, cooked very nicely.

Having not cooked this fish and grabbing

something you've never touched before,

that says a lot about you and your character.

This is a competition and those kind

of moments for me are important.

Thank you, chef.

This is Hunter's Pan Roasted Scallops

with a sea bean purée

and then there's a beurre blanc sauce in there as well.

I know there's a purée and a sauce there

but it reads almost like a soup.

If you do a purée it doesn't need a sauce.

If you do a sauce it doesn't need a purée.

But the cook on the scallop,

for me, this one here was delicious.

Give us a moment right now, please.

Come on in, bro.

What a shame with the shrimp.

For me, the bottom two are definitely

the jumbo shrimp and the scallops.

I mean, those are the two dishes, I think,

that were the least performing overall.

I think this was pretty clear.

- Yes. - Yeah.

Before we tell you who makes it into the draft,

let me remind you of what's at stake.

Ooh...

That's right.

Those incredible chef's jackets.

This is the most important platform grab.

You don't get one of those shirts, you're out!

Five of you are about to move into the draft

and a chance to compete,

not just for the quarter of a million dollar check,

but for that mentorship with Richard, Nyesha, and myself.

The first person that have earned their way into the draft,

congratulations goes to...

..Darian. Well done.

Thank you, chef.

I'm in this! Let's get it.

Let's GO!

Joining Darian...

..Cole. Well done.

- Thank you. - The third person,

congratulations goes to...

..Machete. Well done.

Okay, the fourth person. Congratulations goes to...

..Connor.

- Thank you, chefs. - Well done.

Sadly, that leaves Gabrielle and Hunter.

The final chef moving through to the draft.

Congratulations goes to...

..Gabrielle. Well done.

Hunter, young man, continue cooking, right?

'Cause we're watching from afar.

Thank you, chefs.

Oh, my god, brother.

Easy when it's watching,

but hard when you're actually doing it.

A lot of respect for past competitors.

- Thank you. - All the best.

- Thank you. - Keep cooking.

Thank you, chefs. A pleasure.

By being on next level at 25 years old, I'm happy.

Hawaii kid!

You five have earned your way

into that incredible draft!

Congratulations. Get your chef jackets,

and we'll see you very soon. Well done, guys.

- Good luck. - Well done. Great job.

- Congratulations. - Woo!

Machete? What is that thing

- at the back of your head? - It's called a skullet.

- A skullet. - A skin mullet.

It looks like roadkill.

Next time on Next Level Chef...

Let's go, Social Media Chefs!

Hot dogs. Oh, boy!

What am I gonna do with this!?

Tim, what're we doing?

I can open that for you.

You are embarrassing yourself on national television.

You can make a pretty plate, but can it taste good?

It looks like someone's cut themselves.

This is not how I envisioned it.

- What is this? - That is kale.

Not the best for salads, if you can't tell.

Oh, my God!