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Previously on Next Level Chef...
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00:00:03,040 --> 00:00:04,200
I'm putting together a team
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00:00:04,240 --> 00:00:06,040
that Is gonna
absolutely dominate.
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00:00:06,070 --> 00:00:07,810
Nyesha's comin' out fighting!
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00:00:07,910 --> 00:00:09,350
This is the first cook
in Team Arrington
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00:00:09,380 --> 00:00:11,180
- and I just want to impress her.
- Now, now, now!
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00:00:11,220 --> 00:00:13,620
Agh!
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00:00:13,720 --> 00:00:16,230
The winning dish
is... Christian.
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00:00:16,260 --> 00:00:18,130
Top dish, first round?!
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00:00:18,230 --> 00:00:20,240
You have one last chance
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00:00:20,270 --> 00:00:22,970
to save yourselves
in this competition.
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00:00:23,080 --> 00:00:24,840
- I can't look right now.
- I'm still here.
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00:00:24,980 --> 00:00:26,450
WOO!
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And tonight...
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There are monsters
on this platform.
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00:00:31,490 --> 00:00:33,530
- Oh, my God.
- I have trouble with proteins
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00:00:33,630 --> 00:00:35,370
that still have
their heads on them.
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He was moving
like a samurai in there.
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00:00:40,240 --> 00:00:42,850
It's squishy, slimy... ew!
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Ouch! Holy!
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- Medic!
- Medic!
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- Oh, my. Here we go.
- Let's go!
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Back at it again, baby.
Let's go.
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00:01:07,930 --> 00:01:10,400
- Right, how's everybody feeling?
- Great! Excellent!
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00:01:10,540 --> 00:01:12,470
- Ready to go again?
- Yes, chef!
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Love it.
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00:01:13,580 --> 00:01:14,740
Okay, trailblazers!
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Chef!
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I mean, let's be honest.
Last time we showed the other
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teams exactly how it's done.
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- You set the tone.
- Yeah.
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00:01:22,890 --> 00:01:24,430
Christian put us on top,
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so now it's your job
to keep us up there.
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Let's maintain that advantage.
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00:01:28,470 --> 00:01:30,080
- Can we do it?
- Yes, chef! We do!
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00:01:30,180 --> 00:01:31,410
Team Arrington,
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00:01:31,440 --> 00:01:34,180
thanks to Emerson's performance
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00:01:34,280 --> 00:01:36,190
in the elimination cook-off,
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we are heading
to the middle level.
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00:01:38,460 --> 00:01:41,500
Team Ramsay,
we are down one. Right?
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00:01:41,600 --> 00:01:43,770
The only way is up
from now on in, okay?
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Yes, chef.
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00:01:45,440 --> 00:01:47,440
You guys ready
for your next challenge?
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00:01:47,480 --> 00:01:50,220
- Yes, chef!
- Good. Because it is a big one.
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00:01:50,320 --> 00:01:52,720
Let's go.
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This one will test even
the most experienced of chefs.
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Because today
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when that platform comes down,
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it will only have three...
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..huge... items on it.
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Okay, okay.
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Only one giant protein...
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00:02:12,230 --> 00:02:14,330
for each level.
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00:02:14,360 --> 00:02:16,070
Everyone terrified?
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00:02:16,100 --> 00:02:18,210
No, chef.
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00:02:18,310 --> 00:02:21,750
You should be.
When the platform comes down
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there's going to be
three large whole fish...
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..straight off the boat
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and your team has to grab
one whole fish
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00:02:29,730 --> 00:02:32,100
and work together to break it
down and portion it out
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00:02:32,130 --> 00:02:33,700
before you even start cooking.
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00:02:33,740 --> 00:02:35,410
Yes, chef.
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00:02:35,510 --> 00:02:37,240
I have trouble with proteins
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00:02:37,280 --> 00:02:38,880
that still have
their heads on them.
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00:02:38,910 --> 00:02:42,420
I am
not a fan of looking at the face
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00:02:42,520 --> 00:02:44,690
of the protein
that I am about to cook.
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00:02:44,790 --> 00:02:46,130
Guys, understand.
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00:02:46,160 --> 00:02:48,270
Cooking fish is no joke.
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It requires a lot of finesse.
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And trust me, the line
between perfectly cooked
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00:02:54,110 --> 00:02:57,220
and overdone is razor thin.
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00:02:57,250 --> 00:02:59,690
- Got it?
- Yes, chef.
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00:02:59,790 --> 00:03:02,690
But there's also one more thing
on the line today.
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00:03:02,730 --> 00:03:04,760
Of course.
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00:03:04,800 --> 00:03:06,670
Besides just winning
the challenge for your team,
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00:03:06,770 --> 00:03:09,070
the best dish of the day
will also win...
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- Yes. Whoa, whoa, whoa.
- I want that.
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00:03:17,760 --> 00:03:20,930
..the incredible
Next Level Immunity Pin.
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00:03:21,060 --> 00:03:23,240
That immunity pin on your apron
is your safety net.
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00:03:23,340 --> 00:03:25,340
If you ever find yourself
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00:03:25,370 --> 00:03:27,410
in an elimination cook-off,
you can play it
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00:03:27,510 --> 00:03:28,510
and your mentor
will have to choose
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00:03:28,610 --> 00:03:29,980
someone else from your team
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to take your place.
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But listen up.
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This season,
for the first time ever,
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we are only giving out one pin.
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00:03:37,530 --> 00:03:38,730
That's right.
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00:03:38,770 --> 00:03:40,770
It's that elusive.
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00:03:40,800 --> 00:03:44,310
Only one of you here today
can earn this pin.
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00:03:44,410 --> 00:03:46,980
Make sure it's you.
Understood?
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00:03:47,020 --> 00:03:49,250
Yes, chef.
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00:03:49,290 --> 00:03:52,660
Only one Immunity Pin?
Only ONE?!
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00:03:52,690 --> 00:03:56,540
It would just be like a little
flexi-flex to have on my apron.
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00:03:56,640 --> 00:03:58,710
It would be a nice little
security net, you know,
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00:03:58,810 --> 00:04:00,680
- 'cause anything can happen.
- Alright Team Blais,
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00:04:00,710 --> 00:04:02,410
we're headed
to the top level kitchen.
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00:04:02,510 --> 00:04:03,880
Let's go.
Time to huddle up.
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00:04:07,660 --> 00:04:08,630
Oh!
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00:04:08,660 --> 00:04:10,560
Holy fish.
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00:04:10,660 --> 00:04:12,570
Hey!
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00:04:12,670 --> 00:04:14,300
- Let's go, baby.
- Alright.
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00:04:14,340 --> 00:04:15,770
I'm gonna grab this one
this time.
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00:04:15,870 --> 00:04:17,940
Oh, my God.
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00:04:18,040 --> 00:04:19,580
Oh, my God,
you're gonna carve it?
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00:04:19,710 --> 00:04:21,220
Social media chefs
don't typically
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00:04:21,320 --> 00:04:23,590
break down the whole fish.
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00:04:23,690 --> 00:04:25,290
Luckily I've had experience
with that so, I'm so excited.
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00:04:25,330 --> 00:04:26,490
Focus. I want that pin.
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00:04:26,600 --> 00:04:28,670
I want that win,
I want that pin.
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00:04:28,700 --> 00:04:30,400
As soon as that fish lands
on the cutting board
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00:04:30,440 --> 00:04:31,940
I feel like muscle memory's
gonna kick in.
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00:04:34,610 --> 00:04:36,580
- Let's go, guys.
- Alright.
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00:04:36,720 --> 00:04:39,590
♪ They don't know what's about
to go down ♪
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00:04:39,720 --> 00:04:41,460
We have three options.
I'm like,
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00:04:41,560 --> 00:04:43,600
"Yo, this fish has
to be frickin' huge."
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00:04:43,730 --> 00:04:45,570
Hopefully a shark,
that'd be kinda dope
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00:04:45,600 --> 00:04:47,640
if we get a big-ass great white
or somethin' in there.
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00:04:47,740 --> 00:04:49,710
How are we feeling
about cutting fish? Who's on?
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00:04:49,740 --> 00:04:51,440
I've got a bunch of 'em, man.
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00:04:51,480 --> 00:04:52,950
Ooh, I like a confident man!
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00:04:55,490 --> 00:04:57,860
Let's get out!
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00:04:57,960 --> 00:04:59,590
Yeah, straight to the top.
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00:04:59,630 --> 00:05:02,470
Alright, we got this!
125
00:05:02,570 --> 00:05:05,470
I'm just really excited
to be on a powerful team
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00:05:05,510 --> 00:05:07,480
of, like, boss-ass bitches.
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00:05:07,610 --> 00:05:09,980
Start getting organized, y'all.
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00:05:10,020 --> 00:05:12,220
Literally, Gordon's Girls.
Okay, trademark that.
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00:05:12,250 --> 00:05:13,490
Check this out.
130
00:05:15,230 --> 00:05:16,630
Oh! Oh!
131
00:05:16,760 --> 00:05:18,330
- Oh, my God.
- It's like Halloween.
132
00:05:20,500 --> 00:05:21,770
Let's go, ladies!
133
00:05:21,810 --> 00:05:23,510
- Let's GO!
- Right. Ready to go?
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00:05:23,640 --> 00:05:25,910
- Yes, let's do it.
- Who is familiar
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00:05:25,950 --> 00:05:27,950
with butchering,
breaking down fish?
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00:05:28,050 --> 00:05:29,750
I'm not professional
but I've done it a few times.
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00:05:29,790 --> 00:05:31,260
- I have a couple of times...
- Gotcha.
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00:05:31,360 --> 00:05:32,860
Show me the size
of the fish you've done.
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00:05:32,890 --> 00:05:34,900
This, yeah.
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00:05:34,930 --> 00:05:37,140
Okay, so that's not even
the size of the fin.
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00:05:40,640 --> 00:05:42,850
Whose house?!
Whose house?!
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00:05:42,950 --> 00:05:44,650
We're not gonna fail, yes!
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00:05:44,790 --> 00:05:47,660
Christian!
How're we feeling as a team?
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00:05:47,790 --> 00:05:49,660
- Great. Locked in, yeah.
- Strong. Solid. I love that.
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00:05:49,760 --> 00:05:51,570
If you can handle the heat,
I got you.
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00:05:51,670 --> 00:05:54,570
- Yes, we love this!
- Okay.
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00:05:54,670 --> 00:05:56,410
Alright everyone,
how's it going? We doing good?
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00:05:56,510 --> 00:05:57,940
- All good, chef!
- Going down the line here.
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00:05:58,040 --> 00:05:59,580
- We're good, baby.
- Let's go, let's go, let's go.
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00:05:59,680 --> 00:06:01,150
Okay, you're
about to see some things
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00:06:01,280 --> 00:06:02,590
I've never seen in my career.
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00:06:02,690 --> 00:06:05,690
- Oh, my God. Okay! Let's do it!
- Woo!
153
00:06:05,790 --> 00:06:07,400
This is bucket list stuff.
Embrace it.
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00:06:07,430 --> 00:06:09,000
Let's line 'em up.
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00:06:14,280 --> 00:06:15,410
What?!
156
00:06:15,450 --> 00:06:16,750
There are monsters
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on this platform.
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00:06:18,280 --> 00:06:20,560
What the?
159
00:06:20,690 --> 00:06:22,430
What was that? This is
why I don't swim in the ocean.
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00:06:22,460 --> 00:06:24,660
Let's go! Go!
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00:06:24,700 --> 00:06:27,700
It's freakin' Codzilla!
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00:06:27,800 --> 00:06:30,840
I have never seen a fish
this big.
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00:06:30,880 --> 00:06:32,610
You have a halibut
with the two eyes
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00:06:32,710 --> 00:06:34,480
just kinda looking
at you goofy up there
165
00:06:34,590 --> 00:06:35,990
Then you have the world's
ugliest monkfish
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00:06:36,020 --> 00:06:38,330
that you can't look at too long
or you turn to stone.
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00:06:38,430 --> 00:06:39,860
- What's this?
- Swordfish.
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00:06:39,900 --> 00:06:41,460
Swordfish.
Grab it, grab it, grab it!
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00:06:41,500 --> 00:06:43,570
Okay, one swordfish.
Alright.
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00:06:43,700 --> 00:06:46,980
That thing look like Pinocchio.
That thing looks ug-ly.
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00:06:47,110 --> 00:06:50,880
But no, we make it look pretty
just like me, know what I mean?
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00:06:50,980 --> 00:06:53,320
That's what you want?
Yeah? Are you sure?
173
00:06:53,450 --> 00:06:54,720
Over the halibut? Alright!
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00:06:54,760 --> 00:06:56,460
Swordfish.
Why?
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00:06:56,490 --> 00:06:57,630
- Are you sure?
- Yeah.
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00:06:57,730 --> 00:06:59,330
We're committed,
we're committed.
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00:06:59,430 --> 00:07:01,870
It's basically
a five-foot sword!
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00:07:01,970 --> 00:07:03,440
Be very careful.
This is dangerous, yeah?
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00:07:03,480 --> 00:07:04,480
- Ooh!
- Woo!
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00:07:06,750 --> 00:07:08,620
Go! Go! Go!
181
00:07:08,720 --> 00:07:10,060
- What is that over there?
- Monkfish, halibut.
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00:07:10,090 --> 00:07:11,790
Oh, monkfish. Oh, my gosh.
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00:07:11,890 --> 00:07:14,500
This monkfish
kinda looks like me!
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00:07:14,600 --> 00:07:15,730
I ain't messing with you,
go back to Gordon's team.
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00:07:15,770 --> 00:07:17,600
Send it down to the basement.
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00:07:17,640 --> 00:07:18,870
- Halibut, halibut, halibut!
- You got it.
187
00:07:19,010 --> 00:07:20,880
- It's gorgeous.
- Good team decision.
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00:07:20,910 --> 00:07:22,480
I'm like,
"Okay, we're doing the halibut."
189
00:07:22,510 --> 00:07:23,450
Great work.
190
00:07:23,480 --> 00:07:25,520
Let's GO!
191
00:07:25,620 --> 00:07:27,890
Oh, my goodness me.
192
00:07:27,920 --> 00:07:29,490
They're hanging off
the side of the platform.
193
00:07:29,590 --> 00:07:30,830
- Oh.
- Bloody hell.
194
00:07:30,930 --> 00:07:32,630
Oh, my God.
195
00:07:32,770 --> 00:07:34,370
Right ladies,
let's go, let's go!
196
00:07:34,500 --> 00:07:36,540
- What is it?
- Jeez, a monkfish!
197
00:07:36,640 --> 00:07:38,750
Alright, let's go.
198
00:07:38,780 --> 00:07:41,550
I swear it's still alive.
199
00:07:41,650 --> 00:07:43,520
Watch the front,
it's very sharp.
200
00:07:43,620 --> 00:07:46,190
It is gigantic!
It's got teeth out.
201
00:07:46,330 --> 00:07:48,400
It is just like, "Oh my God,
how do we pick up this thing?"
202
00:07:48,500 --> 00:07:50,000
Watch the mouth!
203
00:07:50,030 --> 00:07:53,240
It's squishy, slimy.
It's cold. Ew!
204
00:07:53,340 --> 00:07:54,780
We got it.
205
00:07:54,810 --> 00:07:56,520
Oh, my God!
206
00:07:56,550 --> 00:07:59,420
WOO!
207
00:07:59,520 --> 00:08:01,930
It is a monster.
208
00:08:02,030 --> 00:08:04,800
Like, a blob.
Like, just like, bleh.
209
00:08:08,100 --> 00:08:09,810
Alright listen,
your 40 minutes starts now.
210
00:08:09,840 --> 00:08:11,810
- Let's go!
- You got it?
211
00:08:11,910 --> 00:08:13,780
- This is Darian, chef?
- Yeah, I'll... I'll...
212
00:08:13,820 --> 00:08:15,820
Just one big bone, right?
213
00:08:15,850 --> 00:08:17,590
Christian sighed.
He's like, "Ahh...
214
00:08:17,690 --> 00:08:19,390
"You know what? That's all you."
215
00:08:19,430 --> 00:08:20,700
I'll hold it up, you cut.
216
00:08:20,800 --> 00:08:22,800
Me? Okay, I'll do it.
Then I just...
217
00:08:22,830 --> 00:08:24,400
bust that thing down
218
00:08:24,500 --> 00:08:26,040
like it's nobody's business.
219
00:08:28,410 --> 00:08:29,910
Good job, there you go.
220
00:08:29,950 --> 00:08:31,450
I think we can all cook
with this one loin.
221
00:08:31,550 --> 00:08:32,920
You're doing really good.
222
00:08:32,950 --> 00:08:34,820
Put it on a cutting board
by the grill.
223
00:08:34,920 --> 00:08:36,830
I'd take the pieces you
need now, whoever needs what?
224
00:08:36,860 --> 00:08:38,800
Swordfish is an excellent fish
for grilling.
225
00:08:38,830 --> 00:08:40,030
Think of it like tuna.
226
00:08:41,970 --> 00:08:43,680
This is super dangerous, okay?
227
00:08:43,710 --> 00:08:46,010
- Yes. Yes.
- Please be careful.
228
00:08:46,110 --> 00:08:50,290
Chopping up a whole fish
is a little intimidating.
229
00:08:50,390 --> 00:08:53,700
Don't rush this.
You gotta focus now, right?
230
00:08:53,730 --> 00:08:56,430
I got right in there.
I'm learning on the job.
231
00:08:56,470 --> 00:08:57,670
Just be careful.
232
00:08:57,700 --> 00:08:59,570
All the way through.
That's it.
233
00:08:59,710 --> 00:09:01,310
Stop. What happened?
234
00:09:01,440 --> 00:09:02,550
- Step out, step out.
- I nicked myself.
235
00:09:02,580 --> 00:09:04,820
Medic!
236
00:09:04,850 --> 00:09:06,590
- Yeah.
- Holy, girl.
237
00:09:06,720 --> 00:09:08,560
My hand was filled with blood.
238
00:09:08,590 --> 00:09:10,730
- Medic!
- Not a good look.
239
00:09:10,830 --> 00:09:12,470
- Medic! Medic!
- What the.
240
00:09:12,570 --> 00:09:13,940
- Medic!
- Medic!
241
00:09:13,970 --> 00:09:14,840
Medic!
242
00:09:18,750 --> 00:09:20,380
- Medic!
- Medic!
243
00:09:20,480 --> 00:09:21,480
- Medic, quick.
- Get in there.
244
00:09:21,580 --> 00:09:22,750
Damn, damn, damn. Right.
245
00:09:22,790 --> 00:09:24,090
You're doing great, Gabrielle.
246
00:09:24,120 --> 00:09:25,490
Let's go, let's go.
247
00:09:27,500 --> 00:09:29,170
We all get nicks here and there.
248
00:09:29,270 --> 00:09:31,170
Back in the game,
and that's what's important.
249
00:09:31,200 --> 00:09:32,340
Five minutes gone.
250
00:09:35,010 --> 00:09:37,150
- You got this, buddy.
- Great job.
251
00:09:37,250 --> 00:09:38,620
- Okay, you take this guy.
- Great work, Matt.
252
00:09:38,720 --> 00:09:40,090
Great work, brother.
253
00:09:40,120 --> 00:09:42,760
Thank the lord we have
254
00:09:42,890 --> 00:09:44,900
good ole West Virginia Matt
in the building.
255
00:09:44,930 --> 00:09:45,900
Couldn't we get four hunks
out of this?
256
00:09:46,030 --> 00:09:47,770
Sure can. Beautiful.
257
00:09:47,870 --> 00:09:49,910
He looks like a country bumpkin
258
00:09:50,010 --> 00:09:51,810
but he was moving
like a samurai in there...
259
00:09:51,910 --> 00:09:54,450
- Let's get this cut up.
- ..with the precision.
260
00:09:54,480 --> 00:09:56,620
Does anyone want some trimmings?
Trimmings for some broth?
261
00:09:56,650 --> 00:09:58,290
Sure, absolutely.
262
00:09:58,390 --> 00:10:00,530
Excellent.
That's beautiful.
263
00:10:00,630 --> 00:10:03,030
Go, go, go!
264
00:10:03,070 --> 00:10:05,370
Alright everyone, listen.
You can't make fish alone.
265
00:10:05,510 --> 00:10:08,240
So, the platform is coming.
266
00:10:08,380 --> 00:10:10,050
Go dive in.
The platform is here.
267
00:10:10,180 --> 00:10:11,920
You got less than 30 seconds.
Let's go!
268
00:10:11,950 --> 00:10:13,760
You want something
from those tanks, too.
269
00:10:13,790 --> 00:10:15,930
Compose dishes, right?
270
00:10:15,960 --> 00:10:17,930
So you need
a full dish right now.
271
00:10:17,960 --> 00:10:20,400
Swordfish can be dry.
272
00:10:20,540 --> 00:10:22,940
So I have
to make an amazing sauce.
273
00:10:23,070 --> 00:10:24,910
We're gonna knock their socks
off with a lemon buerre blanc.
274
00:10:24,950 --> 00:10:26,950
- Ten seconds!
- I see seafood stock,
275
00:10:27,050 --> 00:10:28,820
clam juice, so I grab those.
276
00:10:28,920 --> 00:10:31,090
And I see beautiful maitake
mushrooms.
277
00:10:31,120 --> 00:10:33,090
- So I'm thinking a broth.
- Five seconds!
278
00:10:33,230 --> 00:10:34,970
Is there a starch?
Is there vegetable?
279
00:10:35,000 --> 00:10:36,700
Rice? Pasta?
You need a complete dish.
280
00:10:36,800 --> 00:10:39,240
I need a starch.
281
00:10:39,340 --> 00:10:41,340
- I need something.
- Some couscous over here.
282
00:10:41,380 --> 00:10:44,520
- I couldn't carry any more.
- Grab it or regret it!
283
00:10:44,550 --> 00:10:46,790
And then the platform's gone.
284
00:10:46,820 --> 00:10:48,730
Hey, platform's coming down!
Platform's coming down.
285
00:10:48,830 --> 00:10:51,700
Go! Find your ingredients
for your dish.
286
00:10:51,830 --> 00:10:55,400
We got seaweed up top,
capers, tomatoes.
287
00:10:55,440 --> 00:10:57,710
No way, bro!
There's sea urchin!?
288
00:10:57,740 --> 00:11:00,110
All wimbly-bimbly?
Gimme that uni.
289
00:11:00,210 --> 00:11:02,220
Fresh herbs.
Ten seconds, guys!
290
00:11:02,250 --> 00:11:04,890
Miso paste? Miso! Miso!
Anyone see any miso?
291
00:11:04,990 --> 00:11:08,000
- I'm aiming for Asian flavors...
- Five seconds!
292
00:11:08,030 --> 00:11:10,230
..and I see a red container.
I grab it.
293
00:11:10,330 --> 00:11:11,810
C'mon!
Leave the basement with nothing!
294
00:11:11,840 --> 00:11:13,840
Go, go, go! Nice.
295
00:11:13,980 --> 00:11:15,880
I wanted miso paste,
but I grabbed gochujang.
296
00:11:15,980 --> 00:11:16,880
Here's the platform!
297
00:11:16,980 --> 00:11:18,950
Platform's here, y'all.
298
00:11:18,990 --> 00:11:20,890
Everything you need
to build these dishes.
299
00:11:20,990 --> 00:11:23,600
Think about the monkfish.
Think about the starch.
300
00:11:23,700 --> 00:11:25,500
Don't grab minimally, okay?
301
00:11:25,600 --> 00:11:26,870
Oh, my goodness me,
look at those crabs!
302
00:11:26,900 --> 00:11:29,040
Oysters, razor clams.
303
00:11:29,140 --> 00:11:31,010
- I got cauliflower.
- Baby, you got grits.
304
00:11:31,110 --> 00:11:34,120
- Thank you.
- Light beer, champagne.
305
00:11:34,150 --> 00:11:35,620
Who dropped
that champagne down here?
306
00:11:35,650 --> 00:11:37,290
Oh, yeah. Hell, yeah.
307
00:11:37,320 --> 00:11:40,160
You idiots up there,
what were you doing?
308
00:11:40,300 --> 00:11:42,330
I'm gonna go with
a champagne beurre blanc.
309
00:11:44,000 --> 00:11:45,870
Last minute, I see peanut butter
310
00:11:46,010 --> 00:11:47,610
and I'm like,
"Oh my gosh. Oh, my gosh!"
311
00:11:47,710 --> 00:11:49,880
Yes!
312
00:11:49,980 --> 00:11:51,950
Go grab! Gotta grab!
313
00:11:52,050 --> 00:11:53,250
Well done.
314
00:11:53,350 --> 00:11:55,060
Thirty minutes to go, okay?
315
00:11:55,160 --> 00:11:57,230
- Yes, chef.
- Thirty minutes to go, right.
316
00:11:57,360 --> 00:11:59,170
Tell me, what did you grab?
317
00:11:59,300 --> 00:12:01,940
Chef, I got a mishmash
of things, but I am thinking
318
00:12:02,040 --> 00:12:06,010
I'm gonna do a peanutty sauce
to go with the monkfish.
319
00:12:06,050 --> 00:12:08,020
Good. I like the idea
of the satay.
320
00:12:08,050 --> 00:12:09,450
Is this a dish you've made
before with someone?
321
00:12:09,550 --> 00:12:12,060
A little bit. Just kinda
taking some inspiration...
322
00:12:12,160 --> 00:12:13,760
- Good.
- ..from back home.
323
00:12:13,800 --> 00:12:15,200
Trying to honor my dad
with this one.
324
00:12:15,230 --> 00:12:16,500
- No, that's good.
- My dad is my heart.
325
00:12:16,530 --> 00:12:18,770
I'm named after my dad,
326
00:12:18,870 --> 00:12:20,810
and he's been having
some health challenges.
327
00:12:20,910 --> 00:12:23,210
I'm SO excited to make
328
00:12:23,310 --> 00:12:25,790
this traditional
Cameroonian groundnut stew.
329
00:12:25,920 --> 00:12:28,320
- I wanna cook this one for him.
- Love that.
330
00:12:28,460 --> 00:12:31,330
Wish I had a little tomato,
but it'll be alright.
331
00:12:31,360 --> 00:12:33,970
Tell me what you're thinking.
332
00:12:34,070 --> 00:12:36,070
So, I'm gonna go
with the Spanish vibes I wanted.
333
00:12:36,170 --> 00:12:37,780
- I have some tomato, gonna do...
- Good.
334
00:12:37,810 --> 00:12:39,210
- ..a champagne and butter sauce.
- Nice.
335
00:12:39,250 --> 00:12:41,220
The wine makes
everything better.
336
00:12:41,350 --> 00:12:43,960
So, that's
what I want for my dish.
337
00:12:44,060 --> 00:12:46,190
I'd say you're familiar
with fishing, right?
338
00:12:46,230 --> 00:12:49,100
Yeah, I go fishing with my
dad. We go camping every summer.
339
00:12:49,200 --> 00:12:50,800
I love fishing with my girls,
as well.
340
00:12:50,940 --> 00:12:52,070
- Oh, yeah?
- Trout and salmon fishing.
341
00:12:52,210 --> 00:12:54,210
- Tilly is a crazy for it.
- Oh, my God.
342
00:12:54,340 --> 00:12:56,980
Oscar, as well.
He's mad with fish. Mad!
343
00:12:57,080 --> 00:13:00,220
- It's the best day.
- I love that.
344
00:13:00,260 --> 00:13:02,590
This is where you're
gonna start honing your dish.
345
00:13:02,630 --> 00:13:05,000
You got lots of bones, lots
of trim to work with, right?
346
00:13:05,100 --> 00:13:06,840
We want this guy in here.
347
00:13:06,970 --> 00:13:08,870
A beautiful broth.
348
00:13:08,970 --> 00:13:11,980
You know, you got this.
Buck up girl.
349
00:13:12,080 --> 00:13:13,580
- Where are we at, Machete?
- Doin' well.
350
00:13:13,720 --> 00:13:14,750
What're you working with?
351
00:13:14,850 --> 00:13:17,020
I'm making a pan-seared halibut.
352
00:13:17,120 --> 00:13:18,730
I just know what flavors go
really well together.
353
00:13:18,860 --> 00:13:21,400
And uni has a salty sea flavor.
354
00:13:21,530 --> 00:13:24,240
And that fish has a nice,
flaky, crispy, crunchy skin.
355
00:13:24,270 --> 00:13:27,110
- This dish has what it needs.
- Yep.
356
00:13:27,210 --> 00:13:28,880
Wup! Didn't do it
over a bowl. I forget.
357
00:13:28,980 --> 00:13:30,410
- You're good.
- Been a while since I did uni.
358
00:13:30,520 --> 00:13:32,390
Don't worry, we're here
to get a little dirty, right?
359
00:13:32,520 --> 00:13:34,860
- That's right.
- Need to get the couscous going.
360
00:13:34,890 --> 00:13:36,990
Thank you, chef.
Let's make it work.
361
00:13:37,030 --> 00:13:39,270
- Let's get it, y'all.
- Connor.
362
00:13:39,400 --> 00:13:41,400
- Yes, chef.
- What're we working with?
363
00:13:41,510 --> 00:13:44,110
I'm gonna do a little curry.
I got my aromatic broth going.
364
00:13:44,140 --> 00:13:45,850
- Making a homemade curry paste.
- I love it.
365
00:13:45,880 --> 00:13:47,280
And do some cubed sweet
potatoes in there.
366
00:13:47,320 --> 00:13:50,150
- Amazing!
- Gonna make a bitchin' curry.
367
00:13:50,290 --> 00:13:52,930
I need a ton of flavor to kind
of counterbalance that dry fish.
368
00:13:53,030 --> 00:13:56,130
So curry, boom.
369
00:13:56,230 --> 00:13:59,170
Just a big aromatic
spicy little hug.
370
00:13:59,270 --> 00:14:01,010
- Awesome. A man with a plan.
- Feelin' good.
371
00:14:01,140 --> 00:14:02,310
- Love to see it.
- Feelin' great, chef.
372
00:14:02,410 --> 00:14:04,150
Guys I LOVE the vibes
in this kitchen.
373
00:14:04,250 --> 00:14:06,290
You guys are cooking
with confidence.
374
00:14:06,420 --> 00:14:09,030
- What do we got?
- Making a pan-seared halibut
375
00:14:09,060 --> 00:14:11,900
- and some rice.
- How're you elevating your rice?
376
00:14:11,930 --> 00:14:13,200
How are you getting flavor
in there?
377
00:14:13,300 --> 00:14:15,210
- I put coconut milk in there.
- Amazing.
378
00:14:15,310 --> 00:14:17,640
Yes, I'm gonna put some
fish bones in there.
379
00:14:17,780 --> 00:14:20,350
That's not bone.
380
00:14:20,450 --> 00:14:22,250
Where're all the bones?
381
00:14:24,590 --> 00:14:26,330
Wait, we had a bone. We had all
the bones for the fish.
382
00:14:26,460 --> 00:14:28,060
- Where'd they go?
- They're in my stockpot.
383
00:14:28,200 --> 00:14:30,340
- I'm sorry.
- I'm panicking.
384
00:14:30,440 --> 00:14:32,940
I really need
to get the nerves out of me.
385
00:14:33,040 --> 00:14:35,910
I don't want to go
into elimination again.
386
00:14:35,950 --> 00:14:37,650
What are you making
with your romanesco?
387
00:14:37,750 --> 00:14:40,590
- Uh...
- Your romanesco.
388
00:14:40,690 --> 00:14:43,490
I thought they were
cauliflowers.
389
00:14:43,600 --> 00:14:45,830
I'm gonna blanch, I'm gonna cook
this and get it softened up.
390
00:14:45,930 --> 00:14:46,670
And then I'm gonna...
- Stop.
391
00:14:46,700 --> 00:14:48,240
Yep.
392
00:14:48,340 --> 00:14:50,480
See how beautiful these
florets are?
393
00:14:50,510 --> 00:14:52,480
- Yes, chef.
- You always want to maintain
394
00:14:52,510 --> 00:14:55,950
the integrity of the vegetable
and how it looks, right?
395
00:14:56,090 --> 00:14:59,060
Take a breath
and compose your dish.
396
00:14:59,090 --> 00:15:01,100
I believe in Emerson,
397
00:15:01,130 --> 00:15:03,170
but it's up to Emerson
to believe in himself.
398
00:15:03,200 --> 00:15:05,940
I'm gonna pan-sear 'em
and then put some stock in it.
399
00:15:06,040 --> 00:15:07,680
Smart. I love that.
I believe in you.
400
00:15:07,780 --> 00:15:08,510
I love it, chef. Thank you.
401
00:15:10,210 --> 00:15:11,690
Just under 24 minutes.
402
00:15:11,720 --> 00:15:13,090
Hustle, guys. Hustle.
403
00:15:13,220 --> 00:15:15,090
You're playing to keep
the team safe
404
00:15:15,220 --> 00:15:16,700
but one of you are fighting
for the Immunity Pin.
405
00:15:16,800 --> 00:15:18,260
Christian, what are we doing?
406
00:15:18,360 --> 00:15:20,100
I'm gonna grill
this after I marinate it
407
00:15:20,230 --> 00:15:22,240
and then I'm going
to make crispy maitake
408
00:15:22,340 --> 00:15:24,940
with a gorgeous seafood broth.
A little a hint of Asian.
409
00:15:24,980 --> 00:15:26,610
Okay. Marinated swordfish
grilled...
410
00:15:26,650 --> 00:15:28,480
-With Asian broth
-..with an Asian broth and...
411
00:15:30,860 --> 00:15:32,730
Where's everything else, dude?
412
00:15:35,130 --> 00:15:37,370
I'll make it work, chef.
Chef Blais - I can see the panic
413
00:15:37,500 --> 00:15:39,340
in his eyes, "Where's
the rest of your stuff?"
414
00:15:39,370 --> 00:15:41,240
I'm worried that's
a little too minimalistic.
415
00:15:41,340 --> 00:15:43,250
It's just mushrooms.
416
00:15:43,280 --> 00:15:46,290
And I'm like, um...
Um...
417
00:15:46,390 --> 00:15:47,720
It's not even like
a substantial mushroom.
418
00:15:49,330 --> 00:15:51,030
Yeah.
419
00:15:51,130 --> 00:15:52,370
It's just fish
and mushrooms and broth.
420
00:15:53,200 --> 00:15:54,870
Um...
421
00:15:54,900 --> 00:15:57,340
Right?
422
00:16:04,560 --> 00:16:06,760
I'm worried that
your dish is so minimal
423
00:16:06,900 --> 00:16:08,160
that we have nothing else
424
00:16:08,200 --> 00:16:09,230
besides the mushrooms
and the fish.
425
00:16:09,270 --> 00:16:11,300
I need to pivot.
I need to adapt.
426
00:16:11,400 --> 00:16:13,140
I'm gonna make... give
this some volume with a tempura.
427
00:16:13,170 --> 00:16:15,410
Okay, I love this.
428
00:16:15,550 --> 00:16:18,380
Keep a couple roasted
and then some tempura?
429
00:16:18,420 --> 00:16:20,020
I like that, yes.
That's exactly what I'll do.
430
00:16:20,150 --> 00:16:21,420
- Now you're stacking flavors.
- Yes, chef.
431
00:16:21,520 --> 00:16:23,730
Mushrooms two ways.
Now we're talking.
432
00:16:23,830 --> 00:16:26,570
-Way to think through it, dude,
-What a frickin' mentor!
433
00:16:26,670 --> 00:16:28,910
Fifteen minutes team,
15 minutes left.
434
00:16:28,940 --> 00:16:30,540
Your fish should be cooking.
435
00:16:30,580 --> 00:16:34,180
Or you should definitely
be thinking about it.
436
00:16:34,320 --> 00:16:37,420
- Darian, what's next?
- I'm making a sugar spice rub,
437
00:16:37,460 --> 00:16:39,460
a romesco sauce. I'm going for colors.
438
00:16:39,590 --> 00:16:41,330
- Flavor first color next.
- Let's go, baby.
439
00:16:41,360 --> 00:16:42,500
I love it dude, I love it.
Your energy is good.
440
00:16:42,600 --> 00:16:44,170
It's calming me down
a little bit.
441
00:16:44,270 --> 00:16:46,310
Boom! Give me that rice vinegar.
442
00:16:46,410 --> 00:16:48,310
C'mon Jared, this is
a no-huddle offense, dude.
443
00:16:48,410 --> 00:16:50,450
- It is, baby. You're right.
- You're over football analogies?
444
00:16:50,580 --> 00:16:52,450
No dude, I love it.
Keep 'em coming.
445
00:16:52,490 --> 00:16:55,330
- Elise, what are we doing now?
- Okay, I'm just chopping
446
00:16:55,430 --> 00:16:58,460
my vegetables. I'm thinking
of a pan-seared swordfish
447
00:16:58,600 --> 00:17:00,200
- with lemony beurre blanc.
- So three elements?
448
00:17:00,300 --> 00:17:01,340
- Yes.
- Vegetables, fish, sauce.
449
00:17:01,370 --> 00:17:03,470
- Yes, sir. Yes.
- Okay, go.
450
00:17:03,510 --> 00:17:05,950
The first time I cooked
swordfish was in auditions.
451
00:17:06,080 --> 00:17:08,120
This is exactly how
I want to enjoy a swordfish.
452
00:17:08,220 --> 00:17:10,120
And so that makes me feel
confident
453
00:17:10,220 --> 00:17:12,630
because I know
that I can produce a good dish.
454
00:17:12,730 --> 00:17:15,370
- You cook a lot of fish at home?
- Sometimes, yes.
455
00:17:15,400 --> 00:17:17,200
Depends on what my kids are
feeling, to be honest.
456
00:17:17,300 --> 00:17:19,170
Fish Friday? Hey, I get it.
I get it, right?
457
00:17:19,210 --> 00:17:21,210
- So you got how many kids?
- Two: seven and three.
458
00:17:21,340 --> 00:17:23,350
Do they have
totally different palettes?
459
00:17:23,450 --> 00:17:25,450
Totally different palettes!
Why do they do that to us?
460
00:17:25,490 --> 00:17:27,760
I dunno. I have one kid is just
straight chicken fingers
461
00:17:27,860 --> 00:17:30,330
and the other one's eating
escargot. I totally get it.
462
00:17:30,360 --> 00:17:31,500
- Let's go.
- Escargot is a flex, man.
463
00:17:31,630 --> 00:17:33,500
Let's do it for them,
do it for them.
464
00:17:33,640 --> 00:17:35,740
Don't take too long
to cook this fish, right?
465
00:17:35,840 --> 00:17:36,840
- Yes.
- Go, go, go.
466
00:17:39,510 --> 00:17:41,350
- Tim, you're good?
- I'm good.
467
00:17:41,380 --> 00:17:43,120
You're almost too calm
for me sometimes.
468
00:17:43,150 --> 00:17:45,160
Okay, you're good?
Potatoes good.
469
00:17:45,260 --> 00:17:46,700
- You love to grill.
- I love to grill.
470
00:17:46,800 --> 00:17:48,560
Are you the dad who's out
on the grill weekends?
471
00:17:48,660 --> 00:17:50,370
I love the grill, the griddle,
the smoker. All of it.
472
00:17:50,470 --> 00:17:51,870
Dude, you're a grill master.
Let's go.
473
00:17:51,970 --> 00:17:53,240
- Thanks, man.
- Who're we doing this for?
474
00:17:53,340 --> 00:17:54,680
We're doing it
for my wife and kids.
475
00:17:54,780 --> 00:17:56,780
For the kids, right?
'Cause you and I both,
476
00:17:56,920 --> 00:17:59,120
we'd be driving to soccer now
or something if we weren't here.
477
00:17:59,220 --> 00:18:00,620
- That's right.
- So it's a blessing we're here.
478
00:18:00,660 --> 00:18:02,260
- Absolute blessing.
- Let's do it for them.
479
00:18:02,390 --> 00:18:04,130
Thank you, chef.
480
00:18:04,160 --> 00:18:05,530
Twelve minutes to go, guys.
481
00:18:05,570 --> 00:18:07,270
- Everybody's fish in?
- No, chef.
482
00:18:07,370 --> 00:18:09,410
- Not yet. It's good.
- I'm dropping the fish!
483
00:18:09,440 --> 00:18:11,680
When you cook this thing,
a really nice hard seal.
484
00:18:11,780 --> 00:18:14,250
It's got that sweet meat flavor
like lobster, right?
485
00:18:14,280 --> 00:18:15,550
- Yes, chef.
- Think about that Immunity Pin
486
00:18:15,590 --> 00:18:17,120
- as well, ladies.
- Yes, chef.
487
00:18:17,160 --> 00:18:19,030
We'll show
those buggers upstairs
488
00:18:19,160 --> 00:18:21,330
just how freaking good we are.
489
00:18:21,430 --> 00:18:23,430
C'mon, best dish, baby.
Best dish. Here we go.
490
00:18:23,540 --> 00:18:25,140
I am gunning
for that Immunity Pin.
491
00:18:25,240 --> 00:18:26,740
Alright, Papa.
492
00:18:26,840 --> 00:18:28,650
It's mine.
493
00:18:28,680 --> 00:18:30,010
Chef, can I get your
help opening this?
494
00:18:30,110 --> 00:18:31,050
Here we go.
495
00:18:36,690 --> 00:18:38,570
Can you taste those grits
for me, chef?
496
00:18:38,700 --> 00:18:39,900
Here we go.
Have you got cheese in there?
497
00:18:40,030 --> 00:18:41,070
Yes, chef.
498
00:18:41,170 --> 00:18:42,740
Mm-hm. That's delicious.
499
00:18:42,840 --> 00:18:44,680
I'm surprised
nobody took grits upstairs.
500
00:18:44,780 --> 00:18:46,710
Fish and grits is a classic.
501
00:18:46,750 --> 00:18:48,450
Pretty good. A bit more cheese,
a touch more salt.
502
00:18:48,590 --> 00:18:50,150
- Whatever you want. Yeah?
- Yes, chef.
503
00:18:51,790 --> 00:18:53,230
Ten minutes to go!
504
00:18:53,330 --> 00:18:55,330
Thank you, chef.
Thank you, chef...
505
00:18:55,460 --> 00:18:57,470
Don't forget. Get your pan ready
for your fish, right?
506
00:18:57,500 --> 00:18:59,140
Yes, chef.
507
00:18:59,170 --> 00:19:01,410
Halibut likes a low
and slow cook.
508
00:19:01,440 --> 00:19:03,310
- Where are we at, Machete?
- Perfect.
509
00:19:03,450 --> 00:19:05,080
- How's your couscous?
- The flavor's great on those.
510
00:19:05,190 --> 00:19:06,550
You're gonna need enough
liquid, okay?
511
00:19:06,590 --> 00:19:09,430
- Thank you.
- You got it. Where we at, Matt?
512
00:19:09,460 --> 00:19:12,330
I'm wrapping these zucchinis
around my halibut.
513
00:19:12,430 --> 00:19:14,200
- Have you done that before?
- I've done it in potato
514
00:19:14,240 --> 00:19:16,170
- a bunch of times and it worked.
- Beautiful.
515
00:19:16,210 --> 00:19:18,480
One of my most viewed dishes
516
00:19:18,510 --> 00:19:21,220
is a potato-wrapped halibut
with green sauce.
517
00:19:21,320 --> 00:19:24,620
And I made it at my little cabin
over open fire.
518
00:19:24,760 --> 00:19:26,360
- That's what I'm shooting for.
- This fish is a little big
519
00:19:26,460 --> 00:19:27,530
for what you
have to work with here.
520
00:19:27,630 --> 00:19:29,570
-Okay,
-'Cause you're gonna need
521
00:19:29,600 --> 00:19:31,700
to sear it and seal that.
You know what I mean?
522
00:19:31,740 --> 00:19:34,210
- Let's go, let's go.
- Best fish of the day, guys!
523
00:19:34,340 --> 00:19:36,310
Here we go, guys.
Here we go.
524
00:19:36,350 --> 00:19:38,080
- You guys excited?
- Yes, chef!
525
00:19:38,220 --> 00:19:39,920
- Let's see it in the dish!
- Woo!
526
00:19:42,090 --> 00:19:43,490
Kill the flame!
527
00:19:43,530 --> 00:19:45,670
Eight minutes left.
Eight minutes.
528
00:19:45,770 --> 00:19:47,470
The challenge
with swordfish is gonna be
529
00:19:47,500 --> 00:19:48,840
if you overcook it,
it can get dry.
530
00:19:50,740 --> 00:19:52,210
Elise. Feeling good?
531
00:19:52,250 --> 00:19:53,980
- Yes.
- What about the fish?
532
00:19:54,120 --> 00:19:54,980
He should be cooking.
533
00:19:57,620 --> 00:19:59,530
- Elise, we gotta go on pace.
- No, it's not... Yes.
534
00:19:59,630 --> 00:20:02,230
I'm mad at myself for leaving
that fish for so long.
535
00:20:02,270 --> 00:20:04,100
Get the fish going.
536
00:20:04,200 --> 00:20:05,510
I put myself in this position.
537
00:20:05,640 --> 00:20:08,110
Now I need this fish to cook.
538
00:20:09,550 --> 00:20:12,520
Pace, guys. Pace, pace, pace.
539
00:20:12,650 --> 00:20:14,620
I love this, dude.
You brought this back.
540
00:20:14,660 --> 00:20:16,260
You brought this back
from the depths.
541
00:20:16,290 --> 00:20:18,160
This thing was buried
under the sea
542
00:20:18,260 --> 00:20:19,630
and now we're swimming
on the surface.
543
00:20:19,670 --> 00:20:21,400
- Let's go, Christian.
- I want that pin, chef.
544
00:20:21,540 --> 00:20:23,940
I want that pin,
I want that win.
545
00:20:23,980 --> 00:20:25,710
Can I get you
to look at my fish, chef?
546
00:20:25,810 --> 00:20:27,720
Six minutes, guys.
Six minutes to go.
547
00:20:27,820 --> 00:20:29,550
Should I get that in the oven
for two minutes?
548
00:20:29,650 --> 00:20:31,290
You can also just finish it
lightly in the curry.
549
00:20:31,390 --> 00:20:32,420
Right in the pan?
Right in the curry?
550
00:20:32,530 --> 00:20:34,200
- Yeah.
- Try this curry, try this curry.
551
00:20:34,300 --> 00:20:36,700
A little more lime?
552
00:20:36,800 --> 00:20:38,640
- That's delicious.
- It's gettin' there.
553
00:20:38,670 --> 00:20:40,510
It's spicy. Make sure
you balance out the spice.
554
00:20:40,540 --> 00:20:42,180
- I got you, chef.
- Who wants the Immunity Pin?
555
00:20:42,280 --> 00:20:44,550
- Woo!
- Yes, chef!
556
00:20:44,580 --> 00:20:46,550
C'mon, make it
a reality. Time's ticking.
557
00:20:46,650 --> 00:20:48,560
- Let's go. Next Level dish.
- What do you have here?
558
00:20:48,690 --> 00:20:50,460
This is gonna just be
a gochujang crème fraîche.
559
00:20:50,560 --> 00:20:52,970
- You have crème fraîche here?
- Yeah.
560
00:20:53,100 --> 00:20:54,440
Okay, crème fraîche you don't
really want to heat
561
00:20:54,470 --> 00:20:56,310
'cause it's gonna split.
562
00:20:56,340 --> 00:20:59,450
Oh.
563
00:20:59,550 --> 00:21:01,320
Stop whisking it.
It's not like heavy cream. Stop.
564
00:21:01,450 --> 00:21:03,050
I don't have time to pivot.
565
00:21:03,090 --> 00:21:04,820
What am I going to do?
566
00:21:04,860 --> 00:21:07,460
- Stay in control.
- Yes, chef. Yes, chef.
567
00:21:07,600 --> 00:21:09,200
Ladies, we are down
to two minutes to go.
568
00:21:09,300 --> 00:21:11,300
Let's go. Start to plate.
569
00:21:11,440 --> 00:21:13,440
My heart is pounding.
570
00:21:13,540 --> 00:21:15,980
Now, finish it off now,
beautifully.
571
00:21:16,080 --> 00:21:18,020
Gordon Girls
gettin' outta this basement!
572
00:21:18,050 --> 00:21:19,320
- Let's go!
- Come on!
573
00:21:19,420 --> 00:21:21,460
- Here we go!
- This is the time
574
00:21:21,590 --> 00:21:22,930
to bring your
dish together, right?
575
00:21:23,030 --> 00:21:23,930
Yes, chef.
576
00:21:25,730 --> 00:21:28,340
Alright!
Here we go Team Blais.
577
00:21:28,370 --> 00:21:31,080
Last chance to impress.
578
00:21:31,180 --> 00:21:34,620
Compose, compose.
579
00:21:34,650 --> 00:21:36,750
Chef, can you taste this
broth for me, chef?
580
00:21:36,790 --> 00:21:39,630
I like that.
I like that, yeah.
581
00:21:39,730 --> 00:21:41,530
Alright, the platform's
heading to the basement
582
00:21:41,630 --> 00:21:43,300
so that means
we're 90 seconds away.
583
00:21:43,330 --> 00:21:45,340
Elise, um...
this is undercooked.
584
00:21:47,210 --> 00:21:49,310
My stomach drops.
585
00:21:49,350 --> 00:21:52,090
I have made a grave mistake.
586
00:21:52,220 --> 00:21:53,490
They're both undercooked,
they're rare.
587
00:21:53,520 --> 00:21:55,360
We're running out of time, okay?
588
00:21:55,490 --> 00:21:57,930
I feel like this entire
cook is a disaster.
589
00:21:58,030 --> 00:21:59,830
Like I have no idea
what the heck I'm going to do.
590
00:22:07,650 --> 00:22:09,250
One thing we're
not going to do here
591
00:22:09,390 --> 00:22:11,790
- is miss a platform, okay?
- Not today, chef.
592
00:22:11,820 --> 00:22:14,800
Nyesha!
Remember, the platform comes.
593
00:22:14,930 --> 00:22:18,000
- Emerson, don't forget it!
- Don't listen to him, Emerson.
594
00:22:18,040 --> 00:22:20,940
Emerson, when I say
go on that platform, you go.
595
00:22:21,040 --> 00:22:23,380
- I am running. Running.
- Okay? No matter what you do.
596
00:22:23,510 --> 00:22:26,520
- Is Next Level?
- It's Next Level to me.
597
00:22:26,650 --> 00:22:27,990
Ladies, I need it on here now.
598
00:22:28,120 --> 00:22:29,390
Platform now! Let's go.
599
00:22:29,490 --> 00:22:32,400
Go now!
Go, girl. You gotta go.
600
00:22:32,530 --> 00:22:33,840
C'mon, c'mon, c'mon!
Go, go, go!
601
00:22:33,940 --> 00:22:36,840
- Right here.
- Yes! Yes, yes, yes!
602
00:22:36,940 --> 00:22:41,050
I can't believe it!
603
00:22:41,080 --> 00:22:43,560
Well done! Come on!
That's what I want to see.
604
00:22:43,690 --> 00:22:45,730
- Well done!
- Oh, my God!
605
00:22:48,600 --> 00:22:49,730
First time I've ever
kissed a monkfish!
606
00:22:51,640 --> 00:22:55,110
Platform's here, guys.
Platform's here!
607
00:22:55,140 --> 00:22:57,420
Don't miss the platform.
Let's go.
608
00:22:57,450 --> 00:22:59,450
- How's it look, chef?
- Let's go.
609
00:22:59,550 --> 00:23:01,960
Matt, let's go!
610
00:23:01,990 --> 00:23:04,530
- C'mon Connor, please. Go!
- Oh, my gosh.
611
00:23:04,560 --> 00:23:06,530
Good job, guys.
Good job!
612
00:23:06,570 --> 00:23:09,310
- Baby, Let's go! Woo!
- I made that platform, baby!
613
00:23:11,710 --> 00:23:12,680
Make sure
we get to that platform.
614
00:23:14,320 --> 00:23:16,120
Platform's here.
615
00:23:16,150 --> 00:23:19,590
Ready guys? Let's go,
let's go, let's go, baby!
616
00:23:19,630 --> 00:23:20,930
Tim, that one's for you.
It's closer to you.
617
00:23:23,400 --> 00:23:24,800
Whoa! Let's go!
618
00:23:24,840 --> 00:23:26,040
- We're staying up here.
- Yes.
619
00:23:32,150 --> 00:23:33,320
Look at these.
620
00:23:33,450 --> 00:23:35,190
Oh, my goodness me.
621
00:23:35,290 --> 00:23:36,690
Shall we start deep, deep down
622
00:23:36,730 --> 00:23:39,600
into the submarine basement?
623
00:23:39,630 --> 00:23:41,900
We were shocked and surprised
624
00:23:42,000 --> 00:23:43,370
when that handsome monkfish
landed in the basement.
625
00:23:44,940 --> 00:23:47,020
This is a beautiful
626
00:23:47,120 --> 00:23:49,220
Pan-Roasted Monkfish
with rich, creamy grits.
627
00:23:52,220 --> 00:23:53,900
I think
the fish was cooked well.
628
00:23:54,030 --> 00:23:55,900
For me, fish and grits -
someone who lived in the South
629
00:23:56,000 --> 00:23:58,770
for a while - needs a little
bit of sauce to sort of
630
00:23:58,870 --> 00:24:00,610
break through the creaminess.
It's a lot of grits in there.
631
00:24:00,710 --> 00:24:02,880
This is soul-hugging.
It's delicious.
632
00:24:02,910 --> 00:24:04,580
For me, this is
a very successful dish.
633
00:24:04,620 --> 00:24:07,160
Beautifully done.
Next up...
634
00:24:07,190 --> 00:24:10,800
Pan-Roasted Monkfish
with a beautiful corn velouté.
635
00:24:12,900 --> 00:24:14,540
Yeah, another good cook
on the monkfish.
636
00:24:14,640 --> 00:24:15,910
Some of the flavors
seem like they clash
637
00:24:15,940 --> 00:24:18,510
but it actually works
well together.
638
00:24:18,610 --> 00:24:20,780
Good job.
Next up...
639
00:24:20,880 --> 00:24:24,790
Pan-Roasted Monkfish sat
on a bed of creamy pomme purée
640
00:24:24,820 --> 00:24:28,160
with a champagne tarragon
beurre blanc.
641
00:24:28,200 --> 00:24:30,130
It's cooked nicely,
but it's lacking a little bit
642
00:24:30,230 --> 00:24:32,610
of seasoning on the fish itself.
643
00:24:32,640 --> 00:24:34,280
I was hoping that the cucumbers
644
00:24:34,380 --> 00:24:36,650
which are sort of
off to the side there,
645
00:24:36,750 --> 00:24:38,820
brought a little bit
of citrus and spice to it.
646
00:24:38,920 --> 00:24:40,960
It's a little creamy
and one note, for me.
647
00:24:43,060 --> 00:24:45,930
Finally, Pan-Roasted Monkfish
648
00:24:45,970 --> 00:24:49,410
with a peanut sauce
and little roasted florets.
649
00:24:49,510 --> 00:24:51,080
Visually,
I really love this dish
650
00:24:51,110 --> 00:24:54,050
And I don't think
I've ever had monkfish satay.
651
00:24:54,080 --> 00:24:55,790
But I think maybe
I'll start making it.
652
00:24:55,820 --> 00:24:57,590
Totally. I agree with you.
653
00:24:57,690 --> 00:24:59,690
Every bit of this dish
is intentional,
654
00:24:59,790 --> 00:25:03,000
well-balanced,
really, really great execution.
655
00:25:03,100 --> 00:25:06,070
Man, it feels good
to hear all that.
656
00:25:06,110 --> 00:25:08,410
I feel like my dad would be
really proud about this dish.
657
00:25:08,550 --> 00:25:09,650
- Nyesha?
- Let's head down
658
00:25:09,680 --> 00:25:11,950
to the middle level.
659
00:25:11,990 --> 00:25:13,820
- They all made the platform.
- They made it.
660
00:25:13,920 --> 00:25:15,420
A round of applause.
That's good news. Job well done.
661
00:25:15,560 --> 00:25:17,800
Good job, Team Arrington.
662
00:25:17,830 --> 00:25:21,700
First dish here is a Pan-Seared
Halibut with couscous.
663
00:25:21,840 --> 00:25:24,040
This chef made
a sea urchin butter.
664
00:25:24,180 --> 00:25:25,980
Wow. I love that confidence.
665
00:25:26,080 --> 00:25:28,550
The actual halibut
is cooked beautifully.
666
00:25:28,580 --> 00:25:30,960
But one issue I have here
667
00:25:30,990 --> 00:25:32,590
is that the couscous
is a little under.
668
00:25:32,730 --> 00:25:34,560
What a shame.
669
00:25:34,600 --> 00:25:36,570
Next up we have
a Pan-Seared Halibut
670
00:25:36,670 --> 00:25:38,040
served in a yuzu broth.
671
00:25:40,980 --> 00:25:43,450
The broth is delicious.
It's elegant.
672
00:25:43,550 --> 00:25:46,590
The fish inside is perfect.
Glistening, moist.
673
00:25:46,620 --> 00:25:47,590
Everything you want
from a halibut.
674
00:25:47,620 --> 00:25:49,760
Super tasty.
675
00:25:49,860 --> 00:25:53,730
Next dish,
we have a seared halibut.
676
00:25:53,870 --> 00:25:56,770
This is served with
a gochujang sauce.
677
00:25:56,870 --> 00:25:59,210
Halibut can dry out so quickly.
678
00:25:59,350 --> 00:26:01,150
So it eats dry
679
00:26:01,180 --> 00:26:03,890
and the gochujang's
got an odd flavor to it.
680
00:26:03,990 --> 00:26:06,190
Yes, I definitely
think that this dish
681
00:26:06,290 --> 00:26:08,630
leaves a little bit
of opportunity for flavor.
682
00:26:08,730 --> 00:26:10,330
Too much heat
on the crème fraîche
683
00:26:10,470 --> 00:26:11,700
makes it split
and become almost grainy.
684
00:26:14,480 --> 00:26:16,910
Next up,
we have a Halibut Curry.
685
00:26:17,010 --> 00:26:20,760
This is served with herb
salad and butternut squash.
686
00:26:20,890 --> 00:26:23,730
It is one thing to cook
halibut in a pan,
687
00:26:23,760 --> 00:26:25,900
but to bury it in a curry sauce
is the best thing ever.
688
00:26:25,930 --> 00:26:27,770
It just gets tastier
and tastier.
689
00:26:27,870 --> 00:26:29,240
Be careful with the strength
of that curry.
690
00:26:29,370 --> 00:26:31,010
It is powerful.
691
00:26:31,040 --> 00:26:33,610
Yes, the heat level's
definitely up there,
692
00:26:33,650 --> 00:26:35,550
but the spices
really tie it together
693
00:26:35,650 --> 00:26:36,790
in the curry sauce, as well.
694
00:26:36,890 --> 00:26:39,190
Next Level, well done.
695
00:26:39,230 --> 00:26:41,800
Next up, we have
a Zucchini-Wrapped Halibut.
696
00:26:41,900 --> 00:26:45,170
This is served
with an herb sauce.
697
00:26:45,200 --> 00:26:47,310
Firstly the halibut is cooked
beautifully, whoever done it.
698
00:26:47,410 --> 00:26:50,780
And respect, because wrapping it
in something is even harder.
699
00:26:50,920 --> 00:26:54,320
It just needs some refreshing
citrus notes there.
700
00:26:54,460 --> 00:26:57,830
Alright, let's head
to the top floor with swordfish.
701
00:26:57,930 --> 00:27:01,670
Here we have
a Grilled Swordfish,
702
00:27:01,700 --> 00:27:05,850
olive relish,
and asparagus and carrots.
703
00:27:05,950 --> 00:27:07,650
The fish, cooked beautifully.
Love that little gremolata
704
00:27:07,680 --> 00:27:09,220
and the tapenade in there.
705
00:27:09,250 --> 00:27:12,190
Yes, definitely a showcase of...
less is more.
706
00:27:12,290 --> 00:27:15,100
Great effort.
707
00:27:15,230 --> 00:27:18,570
Next up we have
a Grilled Marinated Swordfish
708
00:27:18,670 --> 00:27:20,940
with a romesco sauce
and potatoes.
709
00:27:21,040 --> 00:27:23,950
This dish shows rustic elegance.
710
00:27:24,080 --> 00:27:26,650
The cook on the fish
is beautiful.
711
00:27:26,690 --> 00:27:28,160
Yeah, it's restaurant quality.
712
00:27:28,190 --> 00:27:30,560
Good job.
713
00:27:30,700 --> 00:27:33,230
Okay, up here we have another
Grilled Swordfish
714
00:27:33,330 --> 00:27:35,710
with a razor clam
and lemon vinaigrette,
715
00:27:35,810 --> 00:27:38,240
chanterelles and potatoes.
716
00:27:38,380 --> 00:27:40,280
It's very delicate
Swordfish - cooked beautifully.
717
00:27:40,380 --> 00:27:42,820
- Really good.
- Man, I just love all the flavor
718
00:27:42,850 --> 00:27:43,750
that this chef
is getting from the grill.
719
00:27:43,850 --> 00:27:45,290
It's elegant. I like it.
720
00:27:47,760 --> 00:27:51,700
This dish right here is
a Grilled Swordfish
721
00:27:51,800 --> 00:27:52,840
with a little bit
of a seafood broth
722
00:27:52,940 --> 00:27:55,580
and mushrooms two ways.
723
00:27:55,680 --> 00:27:57,980
The broth is delicious.
Really smart.
724
00:27:58,120 --> 00:28:00,760
And mushrooms, nice idea, two
ways. That's a really good dish.
725
00:28:00,860 --> 00:28:03,260
Hands down,
one of the best of the night.
726
00:28:03,290 --> 00:28:05,700
I'm praying I get the top dish.
The win dish, the pin dish.
727
00:28:05,730 --> 00:28:07,740
Y'know what I mean?
That's... mm!
728
00:28:07,840 --> 00:28:09,100
Okay, last dish from the top.
729
00:28:09,140 --> 00:28:12,180
We have a Pan-Seared Swordfish
730
00:28:12,280 --> 00:28:13,850
with a little bit
of fennel, potatoes,
731
00:28:13,880 --> 00:28:15,790
and a lemon beurre blanc.
732
00:28:15,890 --> 00:28:17,890
It's a little bit under.
733
00:28:17,920 --> 00:28:19,220
Okay.
734
00:28:21,600 --> 00:28:23,430
Oh, dear.
735
00:28:23,470 --> 00:28:25,740
Such a shame.
736
00:28:25,840 --> 00:28:27,440
This fish is seasoned
beautifully.
737
00:28:27,480 --> 00:28:29,880
It's got the right type
of garnish.
738
00:28:30,010 --> 00:28:33,250
Sadly, the fish is undercooked.
739
00:28:33,290 --> 00:28:37,600
I can't even separate that.
It's actually raw inside.
740
00:28:37,630 --> 00:28:39,030
We have a lot to talk about.
741
00:28:39,070 --> 00:28:40,640
With that Immunity Pin
on the line,
742
00:28:40,740 --> 00:28:43,040
this is not gonna be easy.
743
00:28:43,070 --> 00:28:45,010
Have a chat amongst yourselves.
We'll be back in a moment.
744
00:28:45,040 --> 00:28:46,510
- Thank you... wow.
- Thank you.
745
00:28:46,650 --> 00:28:47,820
- Thanks, chefs.
- Man!
746
00:28:47,920 --> 00:28:49,190
I hope you're ready for this.
747
00:28:49,290 --> 00:28:51,560
How're you feeling?
748
00:28:51,660 --> 00:28:55,060
- Damn.
- Oh, my gosh.
749
00:28:55,200 --> 00:28:57,270
- Come on, Blais.
- Let's start in the basement.
750
00:28:57,300 --> 00:28:59,440
- Yes.
- I'm gonna kick off with the
751
00:28:59,570 --> 00:29:02,810
pan-roasted monkfish with
a peanut sauce. Exceptional.
752
00:29:02,910 --> 00:29:04,320
- Chef's kiss!
- With a cauliflower couscous.
753
00:29:04,450 --> 00:29:06,350
- Thanks Nyesha for being honest.
- Delicious dish.
754
00:29:06,450 --> 00:29:08,290
Put it on a skewer
and do it as a satay like it's
755
00:29:08,320 --> 00:29:10,190
- an inspiring dish.
- Mm. Middle level.
756
00:29:10,330 --> 00:29:11,830
- The curry was exceptional.
- Yes, curry was great.
757
00:29:11,930 --> 00:29:13,330
A little bit too hot.
758
00:29:13,470 --> 00:29:15,070
- It was fiery.
- The fish - cooked beautifully.
759
00:29:15,200 --> 00:29:16,940
- So, that gochujang halibut?
- Mmm...
760
00:29:16,970 --> 00:29:18,040
It's not good.
761
00:29:19,310 --> 00:29:20,280
She's looking at us.
762
00:29:22,180 --> 00:29:23,960
- Yeah, yeah.
- Top floor.
763
00:29:24,090 --> 00:29:25,830
All the swordfish were
some of the best cooking
764
00:29:25,960 --> 00:29:27,360
of all of the fish
on all of the floors.
765
00:29:27,500 --> 00:29:29,370
One of the swordfish
I couldn't even cut up.
766
00:29:29,400 --> 00:29:31,470
- It was undercooked.
- Barely, in the dead center.
767
00:29:31,570 --> 00:29:33,470
No honestly, if you give me
the head or the tail,
768
00:29:33,570 --> 00:29:34,810
I'll put it back in the water
where it'll kick into
769
00:29:34,840 --> 00:29:36,810
living again.
770
00:29:36,950 --> 00:29:38,820
Here's what I WILL give you.
771
00:29:38,950 --> 00:29:40,690
The swordfish
with the broth - delicious.
772
00:29:40,720 --> 00:29:41,960
- Oh! Lights out.
- Delicious.
773
00:29:41,990 --> 00:29:43,960
- Really, really good.
- Lights out.
774
00:29:44,060 --> 00:29:47,000
So, the big conversation:
the Immunity Pin.
775
00:29:47,100 --> 00:29:49,110
The top two dishes tonight
for me was the halibut in curry
776
00:29:49,210 --> 00:29:52,280
and the monkfish
in peanut sauce.
777
00:29:52,380 --> 00:29:53,950
We're not seeing the merit
of the grilled swordfish
778
00:29:53,980 --> 00:29:55,250
with the mushrooms two ways.
779
00:29:55,380 --> 00:29:56,850
The broth was too strong
for the fish.
780
00:29:56,990 --> 00:29:58,860
I mean,
the curry was overpowering.
781
00:29:58,960 --> 00:30:01,400
We have three mentors
782
00:30:01,430 --> 00:30:03,170
and my choice is the other dish,
the swordfish dish.
783
00:30:06,240 --> 00:30:08,480
Is he gonna be like this...
all season?!
784
00:30:08,510 --> 00:30:09,850
I'll call it like I see it
and like I taste it.
785
00:30:09,880 --> 00:30:11,180
Goodness.
786
00:30:11,280 --> 00:30:13,990
Ramsay's pissed.
787
00:30:14,020 --> 00:30:15,590
- Best dish of the day?
- You cannot be serious.
788
00:30:23,310 --> 00:30:25,640
- Alright, here we go.
- Here we go, guys.
789
00:30:27,250 --> 00:30:28,380
Here we go.
790
00:30:29,620 --> 00:30:30,620
Right.
791
00:30:37,000 --> 00:30:39,410
The dish that will keep
their team safe.
792
00:30:39,440 --> 00:30:43,210
And also earn this chef
the Immunity Pin
793
00:30:43,310 --> 00:30:44,750
was cooked by...
794
00:30:48,760 --> 00:30:51,130
..Andy.
795
00:30:53,630 --> 00:30:56,270
- Come on up. Well done.
- Thank you.
796
00:30:56,310 --> 00:30:58,040
- Seriously well done.
- Thanks, chef.
797
00:30:58,140 --> 00:30:59,780
Nailed it, girl. Well done.
798
00:30:59,910 --> 00:31:00,950
- Look after that thing.
- Thank you!
799
00:31:01,050 --> 00:31:03,220
I'm a Golden Gordon Girl.
800
00:31:03,320 --> 00:31:06,160
Can you say that ten times fast?
801
00:31:06,190 --> 00:31:08,060
And congratulations.
802
00:31:08,160 --> 00:31:09,770
Yes, girl!
803
00:31:09,870 --> 00:31:13,010
- I know.
- We're safe.
804
00:31:13,040 --> 00:31:13,910
Where'd you come up
with that idea?
805
00:31:14,040 --> 00:31:15,810
We're fascinated here.
806
00:31:15,910 --> 00:31:18,050
Inspired by my heritage,
Cameroon,
807
00:31:18,180 --> 00:31:20,560
and just honoring my dad.
808
00:31:20,660 --> 00:31:22,430
So this dish is for him.
809
00:31:22,460 --> 00:31:25,230
- Congratulations. Well done.
- Thank you.
810
00:31:25,330 --> 00:31:26,930
Oof! Am I happy to say this,
Team Ramsay you are safe!
811
00:31:27,070 --> 00:31:28,940
- Phew!
- Woo!
812
00:31:28,970 --> 00:31:31,240
Head back to the lounge,
put your feet up
813
00:31:31,340 --> 00:31:33,080
and celebrate. Well done,
ladies. Very proud of you all.
814
00:31:33,180 --> 00:31:34,680
- Thank you, chefs.
- Well done.
815
00:31:34,820 --> 00:31:35,820
- Good job, ladies.
- Really well done.
816
00:31:35,920 --> 00:31:37,050
Nice job, earned it.
817
00:31:40,090 --> 00:31:42,330
Richard and Nyesha,
818
00:31:42,360 --> 00:31:45,940
each of you now have to choose
one member of your team
819
00:31:46,070 --> 00:31:48,210
to head into that
dreaded elimination.
820
00:31:48,240 --> 00:31:49,550
Richard,
I'm gonna start with you.
821
00:31:51,480 --> 00:31:53,220
The person I'm sending
into the elimination
822
00:31:53,320 --> 00:31:54,560
to represent Team Blais is...
823
00:31:57,600 --> 00:31:58,730
..Elise.
824
00:31:58,830 --> 00:32:01,370
Wow.
825
00:32:01,470 --> 00:32:03,640
Elise gets stronger each
and every time that you cook.
826
00:32:03,740 --> 00:32:05,650
And now we're just
gonna continue that momentum,
827
00:32:05,680 --> 00:32:07,750
in getting better and better.
You can do this.
828
00:32:07,850 --> 00:32:08,850
Elise is a parent.
829
00:32:08,980 --> 00:32:10,720
Elise is a journalist.
830
00:32:10,860 --> 00:32:11,890
Elise knows about pressure
831
00:32:11,990 --> 00:32:14,260
and I know it's nervy up there.
832
00:32:14,360 --> 00:32:16,300
But the people that get through
it, they do come back stronger.
833
00:32:16,400 --> 00:32:18,100
- You can do this.
- Yes, chef.
834
00:32:18,140 --> 00:32:19,710
You got this, Elise.
835
00:32:19,740 --> 00:32:21,210
It's like...
836
00:32:21,240 --> 00:32:22,880
gut wrenching honestly.
837
00:32:22,980 --> 00:32:24,450
But...
838
00:32:26,120 --> 00:32:28,730
..that's how you become better.
839
00:32:28,760 --> 00:32:30,130
I don't want to lose
840
00:32:30,230 --> 00:32:32,570
any of Team Arrington.
841
00:32:32,600 --> 00:32:34,870
But there's one chef here
842
00:32:34,970 --> 00:32:36,440
that I know can come back...
843
00:32:38,140 --> 00:32:39,750
..because he already did once.
844
00:32:41,020 --> 00:32:41,880
Wow.
845
00:32:41,920 --> 00:32:44,660
Emerson.
846
00:32:44,690 --> 00:32:47,430
Right now I got to say, Emerson,
he's skating on thin ice.
847
00:32:47,460 --> 00:32:50,130
But I believe putting him up
in the kitchen again,
848
00:32:50,230 --> 00:32:52,910
it could be
another opportunity to learn
849
00:32:53,010 --> 00:32:54,170
and get the best out of him.
850
00:32:54,270 --> 00:32:56,410
Okay, Elise and Emerson,
851
00:32:56,550 --> 00:32:59,020
you've got one last chance
to save yourselves.
852
00:32:59,150 --> 00:33:01,520
For tonight's elimination
853
00:33:01,560 --> 00:33:06,170
we're switching up
from surf to turf.
854
00:33:06,300 --> 00:33:08,770
And you'll both be cooking
dry aged steak.
855
00:33:08,800 --> 00:33:10,680
Okay.
856
00:33:10,780 --> 00:33:12,440
You got this.
857
00:33:12,480 --> 00:33:14,180
All of you,
head to the elevator.
858
00:33:14,310 --> 00:33:16,220
I'll see you up there shortly.
Well done.
859
00:33:16,320 --> 00:33:17,660
I believe in you, Emerson.
860
00:33:17,690 --> 00:33:19,460
- Let's go, baby!
- It's on me.
861
00:33:19,560 --> 00:33:21,060
- We got you.
- Let's go, Team Blais.
862
00:33:21,100 --> 00:33:23,470
You're coming back, Elise.
863
00:33:23,600 --> 00:33:25,600
Emerson, head up, buddy.
You got this.
864
00:33:30,180 --> 00:33:32,590
Pick your station, Elise.
Pick it.
865
00:33:32,720 --> 00:33:35,720
I'm going into this
knowing that my protein
866
00:33:35,860 --> 00:33:38,500
better be banging, because
you can't have two proteins,
867
00:33:38,600 --> 00:33:40,200
back to back,
that are not cooked well.
868
00:33:40,330 --> 00:33:42,340
Right. Let's go, guys.
869
00:33:42,370 --> 00:33:44,810
I'm not ready to go home.
870
00:33:44,910 --> 00:33:47,750
Cooking my butt off
is gonna save me.
871
00:33:47,780 --> 00:33:52,360
Twenty-five minutes to make
an exceptional steak dish.
872
00:33:52,490 --> 00:33:55,400
The steak is the star, okay?
You guys ready?
873
00:33:55,500 --> 00:33:57,800
- Yes, chef.
- Platform is moving.
874
00:33:57,840 --> 00:33:59,270
On your mark...
875
00:33:59,410 --> 00:34:01,210
Get set...
876
00:34:01,240 --> 00:34:03,950
- Go! Let's go!
- Go, go, go, go, go!
877
00:34:03,980 --> 00:34:05,780
Right, New York strip
and a rib eye.
878
00:34:05,890 --> 00:34:09,660
The rib eye is buttery, fatty,
and there's tons of flavor.
879
00:34:09,760 --> 00:34:11,360
Get those potatoes,
get those potatoes.
880
00:34:11,460 --> 00:34:13,470
I'm excited and I'm confident.
881
00:34:13,500 --> 00:34:15,670
- You got it!
- Potatoes there.
882
00:34:15,770 --> 00:34:18,380
The second I grab the strip,
I'm looking for those potatoes.
883
00:34:18,480 --> 00:34:22,650
Classic steak and potatoes
from the Midwest showin' up.
884
00:34:22,750 --> 00:34:24,790
There's a roasting
bone marrow there, yes?
885
00:34:24,890 --> 00:34:27,760
I'm gonna step it up a notch
with a bone marrow butter,
886
00:34:27,800 --> 00:34:29,930
making a difference between
an ordinary steak
887
00:34:29,970 --> 00:34:31,600
and an elevated steak.
888
00:34:31,640 --> 00:34:33,210
- There you go.
- Ah, well done.
889
00:34:33,240 --> 00:34:34,340
- There you go.
- Yessir, yessir!
890
00:34:34,370 --> 00:34:36,410
Good grab, good grab!
891
00:34:36,510 --> 00:34:38,420
Your 25 minutes
892
00:34:38,520 --> 00:34:40,690
- starts now, guys.
- Yes, chef.
893
00:34:40,790 --> 00:34:42,660
Now Emerson,
you are the grill king, right?
894
00:34:42,760 --> 00:34:44,800
So, this should be
your wheelhouse, yes?
895
00:34:44,830 --> 00:34:46,670
- This is in my wheelhouse.
- Tell me about the dish.
896
00:34:46,800 --> 00:34:49,510
- What're you thinking?
- So we'll do a smoked rib eye.
897
00:34:49,540 --> 00:34:51,010
- Good.
- And I'm gonna make
898
00:34:51,040 --> 00:34:53,410
a chimichurri sauce.
899
00:34:53,550 --> 00:34:55,420
And then making a compound
butter that will go on top
900
00:34:55,450 --> 00:34:56,650
- of the steak when it's done.
- Love that.
901
00:34:59,260 --> 00:35:00,560
Hey, I got six minutes.
Count me down.
902
00:35:00,700 --> 00:35:02,830
- Diamond, baby. Yessir.
- Yeah, ooh...
903
00:35:02,870 --> 00:35:05,140
- Guys, 19 minutes to go, yes?
- Count me down. Six minutes.
904
00:35:05,240 --> 00:35:06,510
- Six minutes.
- If you grill it
905
00:35:06,540 --> 00:35:08,540
you need to get
that nice crosshatch.
906
00:35:08,640 --> 00:35:11,420
- Ooh, God!
- Elise, tell me about the dish.
907
00:35:11,520 --> 00:35:14,290
I'm gonna make a New York strip
and a creamy mash for you today.
908
00:35:14,320 --> 00:35:16,030
- Good.
- Everyone in my family
909
00:35:16,130 --> 00:35:17,460
loves a New York strip.
910
00:35:17,560 --> 00:35:19,330
That's something I would
order the most.
911
00:35:19,430 --> 00:35:20,600
Potatoes are en route,
that's good.
912
00:35:20,700 --> 00:35:23,170
- Yes.
- 15 minutes to go, guys, yes?
913
00:35:23,310 --> 00:35:24,310
You got it, Elise. Let's go!
914
00:35:24,410 --> 00:35:26,910
- Woo! Woo! Woo!
- Yeah!
915
00:35:29,720 --> 00:35:32,320
Emerson, you need
to turn this steak, bro.
916
00:35:32,360 --> 00:35:33,260
You want more heat
in there, Emerson?
917
00:35:34,930 --> 00:35:37,170
Let me see it.
918
00:35:37,300 --> 00:35:38,940
- There you go.
- Woo! Yes, chef!
919
00:35:39,040 --> 00:35:40,910
Oh!
920
00:35:40,940 --> 00:35:42,880
- Nice!
- Ooh-a!
921
00:35:42,910 --> 00:35:45,890
Ohh, lord!
922
00:35:45,920 --> 00:35:47,560
My God, he's fast.
923
00:35:47,590 --> 00:35:49,190
You got this, Elise.
You got this, Elise.
924
00:35:49,330 --> 00:35:50,560
That's still quite raw
in there, okay?
925
00:35:50,590 --> 00:35:53,600
- Okay.
- You got 13 minutes to go, yes?
926
00:35:53,700 --> 00:35:55,200
Chop up some of that mint
and put it in the chimichurri.
927
00:35:55,340 --> 00:35:56,470
It tastes too good to do that.
928
00:35:56,510 --> 00:35:59,080
Okay, okay!
You're good! Oh!
929
00:35:59,180 --> 00:36:01,520
Let Elise cook, baby.
Let Elise cook!
930
00:36:01,620 --> 00:36:04,590
- It's Elise and the Blais Boys.
- Pipe down, pipe down.
931
00:36:04,620 --> 00:36:06,730
Blais' team is just talking,
talking, talking mezz!
932
00:36:06,830 --> 00:36:08,230
Somebody's mad over there.
933
00:36:08,330 --> 00:36:09,930
I had to bite back.
934
00:36:10,070 --> 00:36:11,570
They can shut the hell up, bro.
935
00:36:11,600 --> 00:36:14,440
- Beautiful sear.
- Let it rest, let it rest.
936
00:36:14,470 --> 00:36:17,620
- Okay guys, ten minutes to go.
- Taste, taste, taste.
937
00:36:17,650 --> 00:36:19,350
Taste everything you do
and let that steak rest.
938
00:36:19,450 --> 00:36:21,220
- Yes.
- Come on, let's go.
939
00:36:21,360 --> 00:36:22,420
Where's your potatoes?
940
00:36:23,830 --> 00:36:25,630
Oh, God.
941
00:36:25,670 --> 00:36:27,540
- Potatoes!
- Get 'em in the water, man.
942
00:36:27,640 --> 00:36:29,640
I was so locked in on my steak,
943
00:36:29,670 --> 00:36:31,540
I totally forgot
about the potatoes.
944
00:36:31,640 --> 00:36:33,250
Those are purple potatoes,
they'll take forever.
945
00:36:33,380 --> 00:36:35,120
Ooh!
946
00:36:35,250 --> 00:36:37,290
- He's got purple potatoes!
- This late in the game?!
947
00:36:37,390 --> 00:36:38,790
Cut 'em really small.
Really, really small!
948
00:36:38,890 --> 00:36:40,530
- Gonna make this into a mash.
- A mash, how?!
949
00:36:40,560 --> 00:36:42,530
You only got
like ten minutes left.
950
00:36:42,570 --> 00:36:44,370
- They need to be small.
- Oh, no...
951
00:36:44,400 --> 00:36:46,210
- It's too late, it's too late.
- Oh, my gosh.
952
00:36:46,240 --> 00:36:47,810
Get 'em in the water, man!
953
00:36:54,660 --> 00:36:56,160
Guys, seven minutes to go, yes?
954
00:36:56,260 --> 00:36:58,630
Let's go, let's go!
955
00:36:58,660 --> 00:37:00,230
- Where's your potatoes?
- They're cooking still, chef.
956
00:37:02,770 --> 00:37:05,410
Uh, they're solid.
Did you cut them too big?
957
00:37:05,440 --> 00:37:07,410
- I did.
- Slice them smaller.
958
00:37:07,450 --> 00:37:09,420
There's no way
these potatoes are cooked.
959
00:37:09,550 --> 00:37:10,990
With that mashed potato, it's
gonna come down to the wire.
960
00:37:11,020 --> 00:37:14,390
Oh... my gosh.
961
00:37:14,430 --> 00:37:16,330
Potatoes cannot be the reason
I go home today.
962
00:37:16,430 --> 00:37:17,540
Pour it right over?
963
00:37:17,640 --> 00:37:19,870
- Oh, yeah. Yeah!
- Woo!
964
00:37:21,810 --> 00:37:23,280
Elise, you're crushing it
right now.
965
00:37:23,410 --> 00:37:25,150
She's looking good.
She's confident.
966
00:37:25,180 --> 00:37:26,920
Four minutes, guys.
Four minutes.
967
00:37:27,020 --> 00:37:28,590
Here we go, Emerson.
968
00:37:28,690 --> 00:37:30,660
- So mash is en route, right?
- Yes, sir.
969
00:37:30,700 --> 00:37:32,830
- Yeah, let's go. Ooh!
- Agh!
970
00:37:32,970 --> 00:37:35,600
- You're fine, that's okay.
- Whip it, whip it, whip it!
971
00:37:35,700 --> 00:37:37,580
Whip that thing
like it owe you money.
972
00:37:37,710 --> 00:37:39,140
- Whip that thing!
- Tap it, tap it. Tap it hard!
973
00:37:39,180 --> 00:37:40,750
- Okay, Elise.
- Yes?
974
00:37:40,850 --> 00:37:42,320
Make sure they're
the best mashed potatoes
975
00:37:42,350 --> 00:37:44,720
- you've ever made, okay?
- I will.
976
00:37:44,760 --> 00:37:47,860
The pressure is on - it's time
to really get it together.
977
00:37:47,900 --> 00:37:49,770
Two minutes! Let's go!
Go and grab your plates
978
00:37:49,900 --> 00:37:51,440
Start visualizing your dish.
979
00:37:51,570 --> 00:37:52,710
Don't leave it
to the last minute, okay?
980
00:37:52,740 --> 00:37:54,580
- Plates over there!
- Oh, God.
981
00:37:54,680 --> 00:37:56,050
Chimichurri on top
of your steak.
982
00:37:56,180 --> 00:37:58,080
Purée on the plate, let's go.
983
00:37:58,180 --> 00:37:59,590
The best steak on a plate.
984
00:37:59,620 --> 00:38:01,190
It's stressing me out.
985
00:38:01,320 --> 00:38:03,060
Seventy-five seconds.
986
00:38:03,190 --> 00:38:04,460
Plate! Plate!
987
00:38:04,490 --> 00:38:06,700
Start dressing, Emerson.
988
00:38:06,730 --> 00:38:08,740
These potatoes have taken
so much time to cook.
989
00:38:08,770 --> 00:38:11,910
- Oh, my gosh.
- This could be another disaster.
990
00:38:11,940 --> 00:38:13,710
Thirty seconds to go, guys.
991
00:38:13,750 --> 00:38:15,320
It's gonna come down
to the wire now.
992
00:38:15,350 --> 00:38:17,090
Yeah more. Right on top,
right on top.
993
00:38:17,220 --> 00:38:18,490
Everything's coming together
perfectly!
994
00:38:18,620 --> 00:38:20,760
- Go, go, go.
- What?
995
00:38:20,790 --> 00:38:23,630
- Salt, salt, salt!
- Five, four,
996
00:38:23,670 --> 00:38:27,170
- three, two, one... and stop!
- Damn!
997
00:38:30,480 --> 00:38:33,320
Damn.
998
00:38:33,350 --> 00:38:35,890
I instantly want
to rub off this oil.
999
00:38:35,930 --> 00:38:37,930
It looks like it was
just splashed on the plate.
1000
00:38:38,030 --> 00:38:41,770
Any tiny little mistake,
they'll send you home.
1001
00:38:41,900 --> 00:38:44,110
- May the best chef win.
- Hey!
1002
00:38:50,620 --> 00:38:52,730
Richard, Nyesha, welcome back.
1003
00:38:54,930 --> 00:38:56,800
Let's cut straight
to the chase, shall we?
1004
00:38:56,930 --> 00:38:59,410
The first dish
here is a grilled rib eye,
1005
00:38:59,510 --> 00:39:01,780
and it's served
with a purple mashed potato,
1006
00:39:01,810 --> 00:39:04,780
a chimichurri, and some
caramelized bone marrow
1007
00:39:04,920 --> 00:39:06,750
compound butter
with blistered tomatoes.
1008
00:39:09,530 --> 00:39:12,260
For rib eye,
it's pretty impressive.
1009
00:39:12,400 --> 00:39:13,400
You get the char off
of the grill
1010
00:39:13,530 --> 00:39:14,940
which I really, really like.
1011
00:39:15,040 --> 00:39:17,170
I love this combination
of the chimichurri
1012
00:39:17,270 --> 00:39:18,780
and the bone marrow butter,
1013
00:39:18,810 --> 00:39:20,680
which you usually see
one or the other,
1014
00:39:20,820 --> 00:39:21,880
but the potatoes
are a little bit gummy.
1015
00:39:24,090 --> 00:39:26,160
I think the bone marrow pairs
really nicely
1016
00:39:26,290 --> 00:39:27,430
with the grilled rib eye.
1017
00:39:27,560 --> 00:39:29,430
Chimichurri sauce, delicious.
1018
00:39:29,570 --> 00:39:31,240
I don't think we need
so much of it,
1019
00:39:31,270 --> 00:39:32,710
but really beautiful.
1020
00:39:34,580 --> 00:39:36,280
Second dish of the night.
1021
00:39:36,380 --> 00:39:38,550
This is a New York strip
1022
00:39:38,650 --> 00:39:41,090
served with a chimichurri,
mashed potatoes,
1023
00:39:41,190 --> 00:39:44,730
roasted mushrooms, and some
grilled fresh asparagus.
1024
00:39:44,830 --> 00:39:46,870
I love the fact that
it's a classic combination:
1025
00:39:46,970 --> 00:39:49,710
the steak, the potatoes,
the asparagus and the mushrooms.
1026
00:39:49,810 --> 00:39:54,450
It is hard to NOT notice
the running chimichurri
1027
00:39:54,550 --> 00:39:55,990
slick that we got going on
over there.
1028
00:39:56,090 --> 00:39:58,290
I don't know if it spilled
on the plate or...
1029
00:40:01,300 --> 00:40:02,300
New York strip is...
1030
00:40:05,170 --> 00:40:07,210
..delicious.
1031
00:40:07,310 --> 00:40:10,950
It has beautiful caramelization
1032
00:40:10,980 --> 00:40:14,120
and the chimichurri
is an amazing complement.
1033
00:40:14,220 --> 00:40:17,030
The steak is cooked
to absolute perfection.
1034
00:40:17,130 --> 00:40:20,330
I REALLY love the flavor
of this chimichurri sauce.
1035
00:40:20,370 --> 00:40:22,470
The potatoes, for me,
1036
00:40:22,570 --> 00:40:24,480
are a little bit lumpy,
a little bit grainy.
1037
00:40:24,510 --> 00:40:27,480
But the chimichurri is so good.
1038
00:40:27,520 --> 00:40:28,880
Richard, I'm gonna start
with you.
1039
00:40:28,980 --> 00:40:31,590
Which dish will you
be eliminating tonight?
1040
00:40:31,620 --> 00:40:33,460
This is one that's tough.
1041
00:40:33,490 --> 00:40:34,800
Obviously, a lot
of similar ingredients:
1042
00:40:34,900 --> 00:40:37,740
the same sauce,
two potato purées.
1043
00:40:37,840 --> 00:40:41,040
The dish I'm eliminating
tonight is...
1044
00:40:44,350 --> 00:40:45,680
..the New York strip.
1045
00:40:47,350 --> 00:40:49,630
Nyesha, please.
1046
00:40:49,730 --> 00:40:53,630
For me, I think it comes down
to progressive cooking.
1047
00:40:53,770 --> 00:40:55,740
So, I'm going to eliminate...
1048
00:40:58,780 --> 00:41:01,520
..the New York strip.
1049
00:41:01,620 --> 00:41:03,850
That dish was cooked by Elise.
I'm so sorry.
1050
00:41:05,260 --> 00:41:07,830
No!
1051
00:41:07,930 --> 00:41:12,640
Elise, I'm sad that our journey
doesn't continue past this point
1052
00:41:12,670 --> 00:41:14,640
because you are just
getting better and better.
1053
00:41:14,740 --> 00:41:16,510
And I know that
that's going to continue.
1054
00:41:16,610 --> 00:41:19,020
Thank you, chef.
I'm disappointed.
1055
00:41:19,050 --> 00:41:21,490
I wish I would have been able
to create something
1056
00:41:21,520 --> 00:41:23,660
even better for you guys.
1057
00:41:23,760 --> 00:41:26,800
But I get to go home
and see my babies, so I'm okay.
1058
00:41:26,830 --> 00:41:28,800
On this performance,
you got nothing
1059
00:41:28,940 --> 00:41:30,680
to be disappointed about,
let me tell you.
1060
00:41:30,710 --> 00:41:32,410
I think you worked
your ass off, you focused,
1061
00:41:32,440 --> 00:41:34,680
and you cooked
an incredible dish.
1062
00:41:34,780 --> 00:41:36,120
- You should be very proud.
- Thank you.
1063
00:41:39,160 --> 00:41:41,360
Good job, Elise. Good job.
1064
00:41:41,390 --> 00:41:44,540
I am obsessed with being
the best version of myself.
1065
00:41:44,570 --> 00:41:47,310
And being here
has gotten me closer to that.
1066
00:41:47,410 --> 00:41:48,580
Give it up for Elise, everybody.
1067
00:41:48,680 --> 00:41:50,410
Thank you.
1068
00:41:50,550 --> 00:41:52,920
- Head held high.
- Yeah.
1069
00:41:52,950 --> 00:41:55,560
There is so much more
to accomplish for me.
1070
00:41:55,660 --> 00:41:57,700
It's gonna be virtually
impossible to get me out
1071
00:41:57,800 --> 00:42:00,070
of a kitchen at this point.
1072
00:42:00,100 --> 00:42:02,670
Oh, my goodness me. Emerson,
congratulations, young man.
1073
00:42:02,710 --> 00:42:03,840
What is it with you
and these elimination tests?
1074
00:42:03,940 --> 00:42:05,340
I'm gonna take out everybody.
1075
00:42:05,440 --> 00:42:06,850
Some people fold under pressure.
1076
00:42:06,980 --> 00:42:08,980
It's clear that you can take it.
1077
00:42:09,020 --> 00:42:11,090
So bring that energy
to Team Arrington
1078
00:42:11,120 --> 00:42:13,090
'cause I believe you're
gonna keep getting stronger.
1079
00:42:13,130 --> 00:42:15,130
Right. All of you, listen up.
1080
00:42:15,230 --> 00:42:17,570
Next time we see you,
we're expecting your dishes
1081
00:42:17,670 --> 00:42:20,910
to absolutely bowl us over.
1082
00:42:21,040 --> 00:42:24,850
- Woo!
- Ahh!
1083
00:42:24,950 --> 00:42:27,720
- Good night.
- Yes, thank you. Thank you.
1084
00:42:27,860 --> 00:42:29,990
Let's go, Team Blais.
Let's go.
1085
00:42:30,030 --> 00:42:31,230
- See you next time.
- Emerson!
1086
00:42:35,600 --> 00:42:38,480
- I'm back!
- You're amazing.
1087
00:42:38,580 --> 00:42:40,050
Big E!
1088
00:42:40,150 --> 00:42:42,750
Next time on Next Level Chef...
1089
00:42:42,850 --> 00:42:46,530
Today the platform will not be
stopping on your floor.
1090
00:42:46,630 --> 00:42:49,500
- What?!
- You have to grab on the go.
1091
00:42:49,530 --> 00:42:50,630
Jesus, take the wheel!
1092
00:42:50,730 --> 00:42:52,910
One, two, three... ah!
1093
00:42:53,010 --> 00:42:55,080
It's coming, it's coming!
1094
00:42:55,180 --> 00:42:56,650
And up!
1095
00:42:56,750 --> 00:42:58,180
And down.
1096
00:42:58,220 --> 00:42:59,520
I literally have nothing.
1097
00:42:59,620 --> 00:43:01,120
Go big or go home, baby.
1098
00:43:01,220 --> 00:43:03,490
We're going back to the top!
1099
00:43:03,630 --> 00:43:04,490
- The tuna was overcooked.
- Ohh!
1100
00:43:04,630 --> 00:43:05,900
The tuna was way over.
1101
00:43:06,030 --> 00:43:07,670
- It's just bland.
- It's so hard.
1102
00:43:07,770 --> 00:43:09,200
I don't want to use
my Immunity Pin.
82906
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