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Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated: 1 00:00:01,330 --> 00:00:03,070 Previously on Next Level Chef... 2 00:00:03,130 --> 00:00:04,300 It's freakin' Codzilla! 3 00:00:04,400 --> 00:00:06,270 There are monsters on this platform. 4 00:00:06,340 --> 00:00:08,350 The dish that will keep 5 00:00:08,450 --> 00:00:11,490 their team safe was cooked by... Andy. 6 00:00:13,960 --> 00:00:15,490 - Oh! - There you go, beautiful. 7 00:00:15,590 --> 00:00:18,200 - My God, he's fast. - Elise, I'm so sorry. 8 00:00:18,230 --> 00:00:19,800 I am the comeback king. 9 00:00:19,900 --> 00:00:21,510 And tonight... 10 00:00:21,610 --> 00:00:24,580 The platform will not be stopping on your floor. 11 00:00:24,680 --> 00:00:26,450 Jesus, take the wheel! 12 00:00:26,520 --> 00:00:28,320 - The platform is here! - Grab 'em, grab 'em! 13 00:00:28,390 --> 00:00:29,450 It's coming, it's coming! 14 00:00:29,550 --> 00:00:31,390 And up! 15 00:00:31,460 --> 00:00:33,100 And down. 16 00:00:33,130 --> 00:00:34,970 I said it wasn't stopping. 17 00:00:35,070 --> 00:00:36,230 You guys couldn't slow it down, just a little bit? 18 00:00:36,330 --> 00:00:38,710 Go big or go home, baby. 19 00:00:38,810 --> 00:00:41,210 Ugh, I don't know what this is. 20 00:00:41,240 --> 00:00:42,820 I don't know what to do. 21 00:00:42,850 --> 00:00:45,050 I literally have nothing. 22 00:00:59,150 --> 00:01:02,550 Here we go! 23 00:01:02,650 --> 00:01:04,160 Welcome back, everybody. 24 00:01:04,260 --> 00:01:05,390 Woo! 25 00:01:05,490 --> 00:01:07,930 - Yes. - Loving this energy. 26 00:01:08,000 --> 00:01:10,070 - Wassup, baby? - Baby! 27 00:01:10,140 --> 00:01:13,240 Lezz go. Lezz go. 28 00:01:13,280 --> 00:01:15,280 - Feeling good? - Yes, chef! 29 00:01:15,380 --> 00:01:17,220 Last time round, the three of us were so impressed 30 00:01:17,280 --> 00:01:18,550 the way you all broke down those fish. 31 00:01:18,650 --> 00:01:20,620 Let's build on that today, please. 32 00:01:20,720 --> 00:01:21,460 - Yes, chef. - Team Ramsay... 33 00:01:22,890 --> 00:01:24,800 ..thanks to Andy, 34 00:01:24,830 --> 00:01:27,570 we are in that top-level kitchen where we belong! 35 00:01:27,670 --> 00:01:29,310 That's right! 36 00:01:29,410 --> 00:01:32,310 C'mon! What does it mean, that pin? 37 00:01:32,410 --> 00:01:35,320 It's just a validation I'm in the right place. 38 00:01:35,420 --> 00:01:37,920 I just have to trust myself and cook good food. 39 00:01:38,020 --> 00:01:40,160 - Love that. - Yeah. 40 00:01:40,260 --> 00:01:42,170 - So proud of all four of you. - Thank you, chef. 41 00:01:42,270 --> 00:01:45,610 Gordon's Girls are staying on top. 42 00:01:45,640 --> 00:01:46,640 Team Arrington! 43 00:01:48,410 --> 00:01:50,450 Thanks to Mr. Emerson, 44 00:01:50,550 --> 00:01:53,020 we're in the middle kitchen today. 45 00:01:53,050 --> 00:01:54,730 - Oi! I'll take it. - It's great. 46 00:01:54,830 --> 00:01:57,160 Emerson's done more cooking than any contestant. 47 00:01:57,260 --> 00:01:59,740 He loves elimination, right? 48 00:01:59,840 --> 00:02:02,510 You said, "If someone's gonna come back, it's me." 49 00:02:02,540 --> 00:02:04,180 Hell, yeah. 50 00:02:04,280 --> 00:02:05,480 Today's a fresh start. 51 00:02:05,580 --> 00:02:07,180 I wanna stay out of elimination. 52 00:02:07,220 --> 00:02:08,820 I don't wanna be back there cooking again. 53 00:02:08,920 --> 00:02:10,690 We're only going up from here. 54 00:02:10,760 --> 00:02:13,090 Okay, Team Blais, we're in the basement 55 00:02:13,190 --> 00:02:14,230 but that's not gonna hold us back. 56 00:02:14,330 --> 00:02:16,200 I love it down there. 57 00:02:16,300 --> 00:02:17,940 Good, 'cause it looks like you're spending 58 00:02:18,040 --> 00:02:19,640 - most of the season down there. - Per usual. 59 00:02:19,670 --> 00:02:21,310 Ah, come on! 60 00:02:21,340 --> 00:02:23,720 Right, let's get down to business, shall we? 61 00:02:23,750 --> 00:02:26,150 For today's challenge, you'll all have 30 minutes 62 00:02:26,220 --> 00:02:29,690 to create a Next Level protein bowl. 63 00:02:29,760 --> 00:02:33,300 You need to build a whole dish: the base, the protein, 64 00:02:33,370 --> 00:02:36,110 incredible eye-catching toppings and, of course, the sauce 65 00:02:36,210 --> 00:02:38,080 - that brings it together. - Ooh! 66 00:02:38,180 --> 00:02:40,950 From the stalls and streets of Bangkok 67 00:02:40,980 --> 00:02:42,950 to the brunch counters in Brooklyn, 68 00:02:43,060 --> 00:02:45,360 they showcase international flavors 69 00:02:45,390 --> 00:02:49,500 and creativity that define casual dining today. 70 00:02:49,600 --> 00:02:52,010 From poke bowls to bibimbaps, 71 00:02:52,040 --> 00:02:55,610 you'll find them everywhere, on every street corner. 72 00:02:55,710 --> 00:02:58,120 Even fine dining menus have them right now. 73 00:02:58,220 --> 00:03:00,760 They look simple, but every layer 74 00:03:00,860 --> 00:03:03,130 has to count and make sense. Balance is crucial. 75 00:03:03,230 --> 00:03:05,530 Yes, chef. 76 00:03:05,630 --> 00:03:07,800 - One more thing you should know. - Uh-oh... 77 00:03:07,900 --> 00:03:11,140 Because we know food bowls are for busy people 78 00:03:11,240 --> 00:03:13,120 that are constantly on the run... 79 00:03:13,150 --> 00:03:14,950 - today... - Here we go. 80 00:03:15,020 --> 00:03:17,020 ..the platform's running. 81 00:03:17,120 --> 00:03:20,130 It will not be stopping on your floor. 82 00:03:20,160 --> 00:03:23,370 You have to grab on the go. 83 00:03:23,400 --> 00:03:25,410 What?! 84 00:03:25,510 --> 00:03:28,410 This is so unfair. It's hard enough with 30 seconds 85 00:03:28,510 --> 00:03:30,880 let alone with it going up and down. 86 00:03:30,980 --> 00:03:33,820 - Oh, my God. - Sheesh! 87 00:03:33,920 --> 00:03:36,160 Team Ramsay, head for the elevator, I'll see you shortly. 88 00:03:36,260 --> 00:03:37,500 - Yes, chef! - And good luck. 89 00:03:37,560 --> 00:03:39,700 Keep up that momentum, please! 90 00:03:39,770 --> 00:03:41,340 ♪ To the top 91 00:03:43,840 --> 00:03:44,910 ♪ We stayin' in the top kitchen today ♪ 92 00:03:45,010 --> 00:03:46,580 That's right. 93 00:03:49,150 --> 00:03:50,460 We got it. 94 00:03:50,560 --> 00:03:51,630 - Woo! - We got it in the bag, girl. 95 00:03:51,660 --> 00:03:53,060 Yeah! 96 00:03:53,160 --> 00:03:54,770 Hey-hey! 97 00:03:54,870 --> 00:03:57,140 ♪ Beautiful 98 00:03:57,170 --> 00:03:59,270 Let's stay focused. We got this. 99 00:03:59,310 --> 00:04:01,280 And just make sure to grab, grab, grab 100 00:04:01,380 --> 00:04:02,610 'cause that thing is gonna be moving. 101 00:04:04,420 --> 00:04:06,960 Here we go! Lezz go! 102 00:04:06,990 --> 00:04:09,160 I'm feeling very insecure about the platform not stopping. 103 00:04:09,190 --> 00:04:10,300 - Okay, okay! - Same spot. 104 00:04:10,330 --> 00:04:11,460 I really need a station 105 00:04:11,570 --> 00:04:13,070 close to the platform. 106 00:04:13,170 --> 00:04:15,070 - Whoa, no, no! - I'm right here. 107 00:04:15,170 --> 00:04:17,210 - I'm right... - I'm here. 108 00:04:17,310 --> 00:04:18,910 I'm here. I got here, buddy. I got here, dude. 109 00:04:19,010 --> 00:04:21,350 Oh-ho! Cutthroat kitchen. 110 00:04:24,360 --> 00:04:27,230 Yo, I got this first. 111 00:04:27,330 --> 00:04:28,930 This is my station. I'm not moving. 112 00:04:29,030 --> 00:04:30,870 Sorry. I got here and I'm... 113 00:04:30,970 --> 00:04:34,340 I got here, buddy. Are you really doing this? 114 00:04:34,440 --> 00:04:36,180 I don't care where you were yesterday, dude. 115 00:04:36,280 --> 00:04:37,480 You don't get this station. 116 00:04:37,580 --> 00:04:39,820 Hey, why are we mixing it up? 117 00:04:39,920 --> 00:04:41,590 Like, what is going on? 118 00:04:41,690 --> 00:04:44,630 - Dude, I got here! - Woo! Tension, tension. 119 00:04:44,730 --> 00:04:48,200 This is a Wild West standoff. 120 00:04:48,240 --> 00:04:49,810 I'm sorry, I got here at my station. 121 00:04:49,840 --> 00:04:51,750 Emerson, I got here. 122 00:04:51,780 --> 00:04:53,650 - Isn't this the station here? - I mean... 123 00:04:53,750 --> 00:04:55,650 I mean, I'll... 124 00:04:55,750 --> 00:04:58,490 ..I mean, I was at the stove, so. 125 00:04:58,590 --> 00:05:00,960 That was a dweeb move! That was not a team move. 126 00:05:01,000 --> 00:05:02,200 That was a dweeb move. 127 00:05:04,470 --> 00:05:06,740 Here we go, back where we all started. 128 00:05:06,780 --> 00:05:09,110 - Alright, let's go. - Grab your stations. 129 00:05:09,180 --> 00:05:10,650 - Okay, I'll go right here. - Yeah, I'll go right here then. 130 00:05:10,720 --> 00:05:12,050 Perfect. 131 00:05:12,120 --> 00:05:12,920 The boys are back. 132 00:05:12,990 --> 00:05:14,460 Woo! 133 00:05:14,520 --> 00:05:15,890 Let's go. Let's go, boys! 134 00:05:15,930 --> 00:05:18,630 How we doing? We're ready to go? Good. 135 00:05:18,730 --> 00:05:20,740 We're ready to rock? Let's line up over here 136 00:05:20,800 --> 00:05:23,010 so we can have a little pre-game chat, right? 137 00:05:23,070 --> 00:05:25,210 This challenge is in your wheelhouse, right? 138 00:05:25,280 --> 00:05:27,120 I wake up. It's a breakfast protein bowl. 139 00:05:27,220 --> 00:05:28,520 Hit a workout. 140 00:05:28,620 --> 00:05:30,290 It's a protein bowl after that. 141 00:05:30,390 --> 00:05:31,890 After dinner and it's dessert time. 142 00:05:31,990 --> 00:05:33,900 Now it's like a yogurt bowl. 143 00:05:34,000 --> 00:05:35,800 The only caveat is I usually 144 00:05:35,900 --> 00:05:36,970 layer the protein on top of the protein. 145 00:05:40,240 --> 00:05:41,950 - Champions are built down here. - Yeah. 146 00:05:42,010 --> 00:05:44,550 We ready? 147 00:05:44,650 --> 00:05:47,120 - Yeah! - We ready! 148 00:05:47,160 --> 00:05:49,630 One, two, three... let's go! 149 00:05:49,690 --> 00:05:53,170 - Ah team, I love the energy. - Lezz go, baby. Lezz go. 150 00:05:53,270 --> 00:05:55,040 The only team with five members left. 151 00:05:55,140 --> 00:05:55,970 - Yes, yes. - Five slamma jamma! 152 00:05:56,040 --> 00:05:57,910 Clock it. 153 00:05:57,980 --> 00:05:59,710 - Let's go, ladies. Come on! - Hello, chef! 154 00:05:59,810 --> 00:06:01,820 How nice is this kitchen up here? 155 00:06:01,850 --> 00:06:04,590 As that platform starts moving, we'll get there early. 156 00:06:04,690 --> 00:06:06,600 It's gonna go down, but it's also gonna come back up. 157 00:06:06,700 --> 00:06:09,170 So grab the protein first. 158 00:06:09,270 --> 00:06:10,400 Let's send Richard a little present. 159 00:06:10,500 --> 00:06:11,770 - Yes! - Yes. 160 00:06:13,310 --> 00:06:15,010 - Richard! - Yes? 161 00:06:15,110 --> 00:06:16,410 Oh, my God! 162 00:06:16,520 --> 00:06:18,450 Is it a Wagyu steak? 163 00:06:18,550 --> 00:06:20,790 Is that... Oh, ! 164 00:06:20,890 --> 00:06:22,190 No, it was raw egg. 165 00:06:22,290 --> 00:06:23,530 Oh, wow. 166 00:06:23,600 --> 00:06:25,170 Here we go. 167 00:06:25,270 --> 00:06:28,540 The platform is starting to move. 168 00:06:28,610 --> 00:06:30,580 Let's go! Let's go! 169 00:06:30,610 --> 00:06:32,310 Let's go, let's go, let's go. 170 00:06:32,410 --> 00:06:34,120 - Platform comes down. - Pork belly! 171 00:06:34,150 --> 00:06:35,490 It's moving so fast, I don't have time to choose. 172 00:06:35,590 --> 00:06:37,420 Black cod, octopus. 173 00:06:37,490 --> 00:06:38,860 It's just like, "Oh, God! Oh, God!" 174 00:06:38,960 --> 00:06:42,100 - Ladies! - I'm just like, "Ah, octopus!" 175 00:06:42,170 --> 00:06:44,340 - Okay, I guess I have tentacles. - Grab! 176 00:06:44,440 --> 00:06:46,170 Platform is still going, it's still going. 177 00:06:46,270 --> 00:06:48,710 I'm reaching my arms down. 178 00:06:48,810 --> 00:06:52,490 Everything is just slipping through my fingertips... 179 00:06:52,590 --> 00:06:54,620 - Man, that was fast! - ..and I literally have nothing. 180 00:06:55,830 --> 00:06:57,100 Shoot! 181 00:06:57,200 --> 00:06:59,770 Go! 182 00:06:59,830 --> 00:07:01,770 Go, go, go! 183 00:07:01,870 --> 00:07:04,180 I see this pork chop. I want it. 184 00:07:04,280 --> 00:07:06,310 Connor and I go at it. He pulls it out of my hand. 185 00:07:06,380 --> 00:07:07,520 Man, I didn't grab anything 186 00:07:07,620 --> 00:07:09,220 I see a pork chop. 187 00:07:09,320 --> 00:07:10,890 I grab a pork chop. I come down. 188 00:07:10,990 --> 00:07:13,230 It's not a pork chop, it's ribs. 189 00:07:13,260 --> 00:07:17,240 You do not cook ribs in 30 minutes. 190 00:07:17,340 --> 00:07:18,340 - Period. - Grab a protein! 191 00:07:18,370 --> 00:07:19,840 This thing's going quick. 192 00:07:19,910 --> 00:07:21,240 I see these prawns slipping by me. 193 00:07:21,340 --> 00:07:22,850 Argh! The platform is gone. 194 00:07:22,910 --> 00:07:25,620 I don't have a protein. 195 00:07:25,650 --> 00:07:28,020 As soon as you see it! Let's go! Go, go, go! 196 00:07:28,060 --> 00:07:30,600 Let's go! Okay, protein, sauce, base. 197 00:07:30,660 --> 00:07:32,500 I see red prawns in the basement. 198 00:07:32,530 --> 00:07:35,640 I went, "Whoa. Hey, good looking." 199 00:07:35,740 --> 00:07:37,680 It was on after that. 200 00:07:37,780 --> 00:07:40,050 Like, red prawns were a gift. 201 00:07:40,150 --> 00:07:42,550 - Pork belly cod, duck! - Duck, you kidding me? 202 00:07:42,650 --> 00:07:45,090 I'd kill for that, and I didn't have to. 203 00:07:45,160 --> 00:07:47,060 Protein, sauce, base. 204 00:07:47,100 --> 00:07:49,500 I see this black cod, I'm like, "I'ma take that one." 205 00:07:49,530 --> 00:07:50,970 What were these folks thinking upstairs? 206 00:07:51,000 --> 00:07:53,210 There's some rice. Rice! 207 00:07:53,310 --> 00:07:55,550 - Here it comes. - Gimme that steak, gimme that... 208 00:07:55,650 --> 00:07:57,480 Oh my God, there's still proteins coming up. 209 00:07:57,550 --> 00:07:59,960 I can see steak on the left hand side. 210 00:08:00,060 --> 00:08:02,660 - It comes right back up. - Oh shoot. No Emerson, no! 211 00:08:02,760 --> 00:08:05,400 Grab that skirt steak. WOO! 212 00:08:05,500 --> 00:08:07,340 Grab a protein! Grab ingredients! 213 00:08:07,370 --> 00:08:09,540 It's either the nasty protein or it's the salmon collar 214 00:08:09,580 --> 00:08:11,410 and I'm like, "Salmon collar it is." 215 00:08:11,510 --> 00:08:13,580 - Oh, gosh! - Whoa! Woo! 216 00:08:13,680 --> 00:08:15,450 Hey, things are falling, things are falling! 217 00:08:15,550 --> 00:08:17,460 Oh yeah, give me that kale. I need green. 218 00:08:17,560 --> 00:08:18,960 - This is mine! - Let's go, let's go. 219 00:08:19,060 --> 00:08:20,600 I'm watching the platform come up. 220 00:08:20,700 --> 00:08:23,330 There's pork belly here. Quick, pork belly. 221 00:08:23,370 --> 00:08:26,070 There's pork belly on the other side of this platform... 222 00:08:26,110 --> 00:08:29,580 No time! No time to... Gotta go! 223 00:08:29,680 --> 00:08:32,290 ..and the platform is gone. It's gone, that quick. 224 00:08:32,320 --> 00:08:35,090 Shoot! Man! 225 00:08:35,130 --> 00:08:37,700 - I said it wasn't stopping. - Oh man, man. 226 00:08:37,730 --> 00:08:39,700 Right ladies, your 30 minutes start now. Okay? 227 00:08:39,740 --> 00:08:41,340 Let's go. 228 00:08:41,440 --> 00:08:43,170 I don't know what this is. 229 00:08:43,210 --> 00:08:45,610 I look down and I realize 230 00:08:45,710 --> 00:08:50,490 all I have is basil, sage and frozen spinach. 231 00:08:50,590 --> 00:08:53,700 I'm literally freaking out right now. 232 00:08:53,760 --> 00:08:55,870 I dunno what to do. Trying not to get in my head 233 00:08:55,970 --> 00:08:57,440 because I feel like if I get in my head 234 00:08:57,540 --> 00:08:58,810 I'm gonna get in my way. 235 00:08:58,870 --> 00:09:00,480 And then I'm just not gonna do good. 236 00:09:11,500 --> 00:09:12,770 Hey, hey. 237 00:09:15,710 --> 00:09:18,750 This is what you were made for, okay? 238 00:09:18,780 --> 00:09:20,380 And it's coming down again, don't forget that. 239 00:09:20,480 --> 00:09:22,320 - Yeah, yeah. - It's coming down again. 240 00:09:22,420 --> 00:09:24,490 I don't know what to do. I literally can't do anything 241 00:09:24,520 --> 00:09:26,660 with... nothing. 242 00:09:26,760 --> 00:09:28,060 It is gonna come up and down again, okay? 243 00:09:28,160 --> 00:09:29,370 Let's stay positive. 244 00:09:29,470 --> 00:09:31,040 What'd you get protein-wise? 245 00:09:31,140 --> 00:09:32,770 - Chef, I got tuna. - Run it in a little bit 246 00:09:32,870 --> 00:09:35,110 of egg white and then crust it and then fry it 247 00:09:35,180 --> 00:09:37,520 and then you can slice it, yeah? I'll be with you, okay? 248 00:09:37,620 --> 00:09:40,660 Not at all what I wanted. 249 00:09:40,760 --> 00:09:43,060 - Gabrielle what're you thinking? - A kofta, I've got beef. 250 00:09:43,160 --> 00:09:45,370 I'm gonna do an Aleppo pepper tahini. 251 00:09:45,470 --> 00:09:47,270 - That'll be my sauce. - Love that. 252 00:09:47,370 --> 00:09:48,940 Be careful with that platform. 253 00:09:49,040 --> 00:09:51,110 Bloody hell. It is gonna come up and down. 254 00:09:51,210 --> 00:09:53,150 That is brutal. 255 00:09:53,210 --> 00:09:54,790 Let's go! 256 00:09:54,890 --> 00:09:55,820 - Woo! - Let's go! 257 00:09:55,920 --> 00:09:57,290 Okay! Oh, my gosh. Here we go. 258 00:09:57,390 --> 00:09:59,390 Danielle, what did we grab? 259 00:09:59,430 --> 00:10:01,660 - Some fresh frozen fish pieces. - Okay. 260 00:10:01,700 --> 00:10:03,500 I might even do a meatball with these guys together 261 00:10:03,540 --> 00:10:04,800 because frozen fish is not our friend. 262 00:10:04,900 --> 00:10:06,510 - Very, very smart. - Yes! 263 00:10:06,540 --> 00:10:07,910 - Very smart. - Thank you, chef. 264 00:10:07,940 --> 00:10:09,950 - Great job. Really nice idea. - Woo! 265 00:10:10,050 --> 00:10:12,020 - Blessings all around, y'all. - Let's get it, Mattie. 266 00:10:12,090 --> 00:10:13,390 - Blessings all around. - Let's get it. 267 00:10:13,420 --> 00:10:15,290 - Let's go! - You got flavor. 268 00:10:15,360 --> 00:10:18,230 Guys, we gotta start cooking. 269 00:10:18,330 --> 00:10:21,070 Alright, don't get distracted by the platform, as well. 270 00:10:21,100 --> 00:10:22,540 Alright, Tim, what do we got going on? 271 00:10:22,640 --> 00:10:23,910 - Chicken oysters. - Yes, sir. 272 00:10:23,980 --> 00:10:25,710 - Really hard to overcook. - Yep. 273 00:10:25,810 --> 00:10:27,550 You wanna get a nice char on these guys, alright? 274 00:10:27,580 --> 00:10:30,790 I want that thing smokin'. 275 00:10:30,860 --> 00:10:32,330 Alright, let's go. No basic bowls today. 276 00:10:32,390 --> 00:10:34,060 - No basic bowls, boys. - No basic bowls! 277 00:10:37,800 --> 00:10:40,080 I need a starch, okay. 278 00:10:40,180 --> 00:10:41,650 - It's coming, ladies. - It's coming, it's coming! 279 00:10:41,710 --> 00:10:43,210 - It's coming down again. - Let's go. 280 00:10:43,310 --> 00:10:47,690 Get something on there, yes? Pork belly here. 281 00:10:47,790 --> 00:10:50,800 - Thank God to the platform gods. - Well done. 282 00:10:50,860 --> 00:10:53,840 But I don't have any experience cooking pork belly. 283 00:10:53,870 --> 00:10:55,570 - Coming back down! - Platform's on the move! 284 00:10:55,670 --> 00:10:57,240 I need a potato, I need a potato. 285 00:10:57,340 --> 00:10:59,510 - Grab ingredients. - I grabbed some soba noodles. 286 00:10:59,550 --> 00:11:02,250 I grabbed an avocado. I grabbed some pickled radish. 287 00:11:02,290 --> 00:11:04,890 - Grab 'em, grab 'em! - Now we talkin', baby. 288 00:11:04,990 --> 00:11:07,160 - It's coming back, coming back. - It is coming back, guys. 289 00:11:07,260 --> 00:11:09,000 Go to your station and organize yourself. 290 00:11:09,100 --> 00:11:10,400 I'll let you know when it comes back up. 291 00:11:10,470 --> 00:11:12,210 - Platform's on the move. - Starches! 292 00:11:12,270 --> 00:11:14,880 - Most of you need a base. - I need rice. 293 00:11:14,980 --> 00:11:17,880 This bowl, it calls for it. It beckons for rice. 294 00:11:17,980 --> 00:11:20,690 There's a bunch of rice here. Jasmine and sushi rice. 295 00:11:20,760 --> 00:11:23,360 Boom, we got the job done, baby. Let's go! 296 00:11:23,430 --> 00:11:25,630 Jasmine rice, sushi rice. There's rice noodles over here. 297 00:11:25,730 --> 00:11:27,870 Jasmine rice sits better with the duck. 298 00:11:27,970 --> 00:11:30,310 Jasmine rice, jasmine rice. I grab that and I'm like, "Ooh!" 299 00:11:30,410 --> 00:11:32,610 Someone grab the mayonnaise. Pickled cabbage! 300 00:11:32,650 --> 00:11:33,920 There we go. Boom, let's go. 301 00:11:34,020 --> 00:11:36,790 The platform's here, guys! 302 00:11:36,890 --> 00:11:38,890 I'm not seeing noodles. I'm not seeing pasta. 303 00:11:38,990 --> 00:11:40,330 I'm not seeing rice. 304 00:11:40,400 --> 00:11:43,100 - Oh! - Oh, my God. 305 00:11:43,170 --> 00:11:45,110 It's coming, it's coming, it's coming! 306 00:11:45,170 --> 00:11:47,910 Here we go, here we go, here we go... That's it. 307 00:11:48,010 --> 00:11:50,920 It's moving so fast I don't have time to choose, I'm like... 308 00:11:51,020 --> 00:11:52,790 "Oh my God, an onion. Thank you." 309 00:11:52,890 --> 00:11:55,760 Ladies, you gotta keep an eye on that thing! 310 00:11:55,860 --> 00:11:57,800 Five minutes gone, ladies. Right, start thinking 311 00:11:57,900 --> 00:12:00,740 about the build out now. In a nice, delicious way. 312 00:12:00,800 --> 00:12:03,910 I'm not well versed in pork. I don't use it at all. 313 00:12:03,940 --> 00:12:05,680 So I'm just trying to wrap my head around like, 314 00:12:05,780 --> 00:12:07,680 "What can I do? What can I do? What can I do?" 315 00:12:07,780 --> 00:12:09,920 Honestly, I was vegan for eight years. 316 00:12:09,950 --> 00:12:12,090 I know that wasn't your pick, but we'll make it work. 317 00:12:12,190 --> 00:12:14,330 It's a great protein, okay? Let's get that pork in marinade. 318 00:12:14,430 --> 00:12:16,540 - Yes, Chef. - Then we'll start cooking it. 319 00:12:16,600 --> 00:12:18,770 I'm kinda just looking at this thing, it's looking back at me. 320 00:12:18,870 --> 00:12:20,680 I'm looking at it. It's looking back at me. 321 00:12:20,780 --> 00:12:23,310 And I'm like, "Alright, we're gonna do this. 322 00:12:23,410 --> 00:12:25,950 "Let's lock in. This is what I got, let's make it happen." 323 00:12:26,050 --> 00:12:28,460 We'll be absolutely fine. We'll get through this together. 324 00:12:28,490 --> 00:12:30,760 Ladies, it's moving again. It's moving again! 325 00:12:30,830 --> 00:12:32,670 Let's go! I did not come here to work out. 326 00:12:32,700 --> 00:12:34,200 I came to cook. 327 00:12:34,300 --> 00:12:35,370 - If anybody sees a green? - Quick! 328 00:12:35,440 --> 00:12:37,210 And up! And down. 329 00:12:37,240 --> 00:12:39,150 - Starch, starch, starch. - And up, and down. 330 00:12:39,180 --> 00:12:40,820 Parsley. 331 00:12:40,850 --> 00:12:42,690 And up, and forward! It's falling. 332 00:12:42,720 --> 00:12:44,220 Careful! 333 00:12:44,320 --> 00:12:47,930 - Damn! - It's terrible. 334 00:12:48,000 --> 00:12:49,930 - Platform's on the move, guys. - I need that soy sauce! 335 00:12:50,030 --> 00:12:52,240 - I need an herb, man. - Go, guys. Go, go, go! 336 00:12:52,340 --> 00:12:55,080 Grab, grab, grab! Grab ingredients. 337 00:12:55,110 --> 00:12:57,150 There is some maple syrup. Wasabi! 338 00:12:57,250 --> 00:12:59,120 Oh, my gosh. 339 00:12:59,220 --> 00:13:00,590 What in the heck did I even grab? 340 00:13:00,690 --> 00:13:01,790 Let's go, let's go! 341 00:13:04,400 --> 00:13:06,840 Flaming Hot Cheetos, right off the jump. 342 00:13:06,870 --> 00:13:09,370 Tater Tots, I don't know if it's quite Next Level 343 00:13:09,470 --> 00:13:12,210 but hey, who doesn't like a good Tater Tot? 344 00:13:12,280 --> 00:13:14,380 Platform's heading back up, guys. 345 00:13:14,480 --> 00:13:16,150 - It's heading back up. - I need a starch. 346 00:13:16,250 --> 00:13:18,260 I look around, I don't see anything. 347 00:13:18,290 --> 00:13:20,600 In a panic, I grab kale and tofu. 348 00:13:20,700 --> 00:13:22,000 This is not enough. 349 00:13:22,030 --> 00:13:24,240 I need to make this dish... 350 00:13:24,270 --> 00:13:27,080 pretty much out of my ass. 351 00:13:27,140 --> 00:13:29,710 Oh, ladies, ladies, ladies! Anything? Anything? 352 00:13:31,580 --> 00:13:33,560 - What'd you get? - Nothing, chef. 353 00:13:33,620 --> 00:13:35,120 - Damn. - You guys couldn't slow it down 354 00:13:35,220 --> 00:13:38,900 just a little bit, like? 355 00:13:39,000 --> 00:13:41,000 Alright, let's go. Twenty minutes left. 356 00:13:41,040 --> 00:13:42,610 Twenty minutes left. 357 00:13:42,710 --> 00:13:44,110 - God damn! - What's the matter? 358 00:13:44,180 --> 00:13:46,010 - It's got a hole in it. - It's busted. 359 00:13:46,050 --> 00:13:48,720 - It's the basement, yeah? - It's the basement! 360 00:13:48,820 --> 00:13:51,190 Christian, so your duck, just make sure the skin is crispy. 361 00:13:51,290 --> 00:13:53,430 Yes, chef. I'm doing a fried poached egg. 362 00:13:53,530 --> 00:13:55,600 Okay, I love it. Again, don't get too fancy on me. 363 00:13:55,630 --> 00:13:57,040 You're going for best dish 364 00:13:57,140 --> 00:13:59,010 if you pull something like that off. 365 00:13:59,040 --> 00:14:01,980 I'm praying this egg is the piece de résistance 366 00:14:02,040 --> 00:14:04,050 - for my protein bowl. - Focus on it, okay? 367 00:14:04,150 --> 00:14:06,020 Bring it home, okay? Think about how it looks. 368 00:14:06,120 --> 00:14:08,660 The blender's seen better days. 369 00:14:08,760 --> 00:14:10,300 This was Gordon Ramsay's first blender. 370 00:14:10,330 --> 00:14:13,200 - I can see that. - It's 138 years old. 371 00:14:13,300 --> 00:14:15,810 Gordon used it when he was 13. You do the math. 372 00:14:15,910 --> 00:14:17,410 He's like Yoda. 373 00:14:17,510 --> 00:14:19,410 Let's go, boys! C'mon! 374 00:14:19,510 --> 00:14:21,280 It's horrible down here, 375 00:14:21,350 --> 00:14:24,020 but you get what you get and you don't get upset. 376 00:14:24,090 --> 00:14:25,760 Get those meatballs rolled, Danielle. 377 00:14:25,830 --> 00:14:28,500 - Yes, ma'am. - Big flavors, y'all. 378 00:14:28,600 --> 00:14:30,170 - Matt, what're you thinking? - Already I got my ribs on 379 00:14:30,200 --> 00:14:31,470 - in the pressure cooker. - Love that. 380 00:14:31,540 --> 00:14:32,610 What's the base of the dish? 381 00:14:32,670 --> 00:14:33,980 My base is gonna be, uh... 382 00:14:36,580 --> 00:14:38,620 ..these Brussels sprouts that're gonna be with, uh... 383 00:14:38,690 --> 00:14:41,930 ..pickled, uh, cucumbers. 384 00:14:42,030 --> 00:14:44,460 - Okay, pretty minimal grab. - Yes, chef. Yes, chef. 385 00:14:44,500 --> 00:14:48,540 Usually the base of a bowl is a starch. 386 00:14:48,570 --> 00:14:50,340 And I don't have that. 387 00:14:50,380 --> 00:14:52,050 Having no starch could be a big problem. 388 00:14:52,110 --> 00:14:53,820 - Okay, turn this all the way up. - Alright. 389 00:14:53,850 --> 00:14:56,450 Jesus, take the wheel! Let's go! 390 00:14:56,550 --> 00:14:58,390 - Connor! - Yes, chef? 391 00:14:58,490 --> 00:15:00,330 - What'd you grab? - I got some black rice cooking. 392 00:15:00,390 --> 00:15:02,060 - Gonna make a little jambalaya. - Awesome. 393 00:15:02,130 --> 00:15:03,700 - I wanna do a kebab. - Ooh, sticking it to your roots. 394 00:15:03,800 --> 00:15:05,370 I wanna do a skewer. Let's get it. 395 00:15:05,470 --> 00:15:07,580 - A bowl skewer. - A bowl with a skewer on top. 396 00:15:07,680 --> 00:15:08,680 - Okay. - I love that presentation. 397 00:15:08,780 --> 00:15:10,420 Great. Kinda Cajun Louisiana. 398 00:15:10,520 --> 00:15:11,680 - Yes. - Amazing. 399 00:15:11,780 --> 00:15:13,320 Big ass flavors today. 400 00:15:13,390 --> 00:15:15,560 - Dee-licious. - Got you today, chef. 401 00:15:18,530 --> 00:15:21,800 - Emerson, what'd you grab? - I grabbed a flat iron steak. 402 00:15:21,910 --> 00:15:24,410 I didn't grab a starch, so I'm making an egg noodle dough. 403 00:15:24,510 --> 00:15:26,410 Heck! Are you making your own egg noodles?! 404 00:15:26,520 --> 00:15:28,150 I am doing my own egg noodle pasta. 405 00:15:28,250 --> 00:15:30,420 - Wow! Amazing, I love it. - I'm making my own! 406 00:15:30,520 --> 00:15:34,000 Culinary god, shine down upon me right now. 407 00:15:34,100 --> 00:15:35,700 - Amen. - Machete, you good? 408 00:15:35,800 --> 00:15:37,570 Couldn't be better. 409 00:15:43,150 --> 00:15:45,150 Tryna make you proud today. Lezz go. 410 00:15:48,020 --> 00:15:50,330 Go big or go home, baby. C'mon. 411 00:15:53,130 --> 00:15:54,840 Right Cole, what's the dish? 412 00:15:54,900 --> 00:15:57,910 Rice with sweet and spicy pork belly. 413 00:15:58,010 --> 00:16:00,180 - Nice. - Pineapple and harissa sauce 414 00:16:00,280 --> 00:16:01,920 - to go on top. - Love that. 415 00:16:02,020 --> 00:16:04,260 You've got an amazing protein here. Beautiful. 416 00:16:04,320 --> 00:16:06,430 Still not 100 percent confident. 417 00:16:06,460 --> 00:16:08,330 Chef Ramsay's telling me it's beautiful, 418 00:16:08,430 --> 00:16:09,700 so we'll call it beautiful because I need it to work 419 00:16:09,770 --> 00:16:11,440 in my favor right now. 420 00:16:11,540 --> 00:16:13,270 - We got this, ladies. - We got this. 421 00:16:13,370 --> 00:16:14,480 Thank y'all for encouraging me. 422 00:16:14,580 --> 00:16:16,150 I'm encouraging y'all. 423 00:16:16,250 --> 00:16:18,050 You got this. Woo! 424 00:16:20,190 --> 00:16:22,130 Andy, we can build out a really nice bowl here. 425 00:16:22,190 --> 00:16:24,730 - Yes, chef. - You've got an amazing protein. 426 00:16:24,830 --> 00:16:27,670 Oh, my gosh. I have no idea how that thing is cooked. 427 00:16:27,770 --> 00:16:29,610 I'm like, "Take a deep breath." 428 00:16:29,710 --> 00:16:32,350 I'm gonna listen to Chef Ramsay no matter what. 429 00:16:32,450 --> 00:16:34,580 - In the oven for two minutes. - Yes, chef. 430 00:16:34,680 --> 00:16:36,950 We'll get that nice and pink in the middle, okay? 431 00:16:37,050 --> 00:16:38,960 Yes, chef. Just so happy we've got 432 00:16:39,060 --> 00:16:41,360 Chef Ramsay on our team. 433 00:16:41,460 --> 00:16:43,000 Let's go, ladies. We got this. 434 00:16:45,270 --> 00:16:47,510 - Time check, please? - We're halfway down, guys. 435 00:16:47,540 --> 00:16:48,780 Fifteen minutes to go. 436 00:16:50,880 --> 00:16:53,860 This is not getting... 437 00:16:53,960 --> 00:16:56,360 I tried running the noodles through the noodle press... 438 00:16:56,460 --> 00:16:58,800 It's not coming out. ..but it is too sticky. 439 00:17:00,940 --> 00:17:03,570 Emerson, let's go, bud. 440 00:17:03,680 --> 00:17:05,850 I'm stressing out. 441 00:17:05,950 --> 00:17:07,680 Stop shaking, you got this. 442 00:17:07,780 --> 00:17:09,320 Oh, my gosh. 443 00:17:15,600 --> 00:17:17,570 You gotta get those noodles done. 444 00:17:17,640 --> 00:17:19,070 Pull it a little bit, pull it a little bit. 445 00:17:19,170 --> 00:17:20,710 Just focus. I'm trying to get 446 00:17:20,810 --> 00:17:22,510 this thing nice and perfect. 447 00:17:22,580 --> 00:17:24,320 Thank you, chef. 448 00:17:24,380 --> 00:17:25,590 I'm making egg noodles from scratch. 449 00:17:25,620 --> 00:17:27,090 That could really be the death of me. 450 00:17:27,190 --> 00:17:28,690 Move on. You can't stop. 451 00:17:28,790 --> 00:17:30,460 Get that beef seared, right? 452 00:17:30,490 --> 00:17:32,130 - Know what I mean? - Yes, chef. 453 00:17:35,000 --> 00:17:36,880 - Ten minutes remain. - Yes, chef. 454 00:17:36,980 --> 00:17:38,980 - Feeling good. - Pull it together. 455 00:17:39,080 --> 00:17:40,650 I have a base. I have my protein. 456 00:17:40,750 --> 00:17:42,850 I have sauce. I have three, four things. 457 00:17:42,950 --> 00:17:45,120 Finish strong, guys. 458 00:17:45,220 --> 00:17:46,490 - Jared. - Chef Blais. 459 00:17:46,560 --> 00:17:48,700 - What're we making here? - Shrimp. 460 00:17:48,800 --> 00:17:50,770 - The base? - Shrimp on top of rice. 461 00:17:50,870 --> 00:17:52,470 We'll have a little corner of crunchy potatoes there. 462 00:17:52,540 --> 00:17:55,010 Tater Tots?! What a gift, Jared. 463 00:17:55,040 --> 00:17:57,350 - Do kids still love Tater Tots? - Kids still love Tater Tots. 464 00:17:57,380 --> 00:17:59,650 - Love it, it's a staple. - Adults still love Tater Tots? 465 00:17:59,750 --> 00:18:01,760 Adults still love Tater Tots. Dusted in Flaming Hot Cheetos. 466 00:18:01,860 --> 00:18:03,130 - Got it. - It's gonna be nice. 467 00:18:03,230 --> 00:18:05,130 Have you ever cooked bowls before? 468 00:18:05,230 --> 00:18:07,770 Yeah, yeah. Usually just throw a bunch of stuff in there. 469 00:18:07,800 --> 00:18:10,270 What about for kids at school? You ever make bowls for them? 470 00:18:10,370 --> 00:18:12,280 One way or another it would turn into one, right? 471 00:18:12,380 --> 00:18:14,280 You got your rice, you got your chicken, you got the veg. 472 00:18:14,380 --> 00:18:16,250 And you got to make it look pretty. Can't be ugly. 473 00:18:16,320 --> 00:18:18,020 Because as soon as it's ugly they're not touching it. 474 00:18:18,120 --> 00:18:19,990 - Salt! Any salt? - You need salt? 475 00:18:20,060 --> 00:18:21,630 Yep, you gotta get salt on the Tots. 476 00:18:21,730 --> 00:18:23,540 Salt on the Tots. 477 00:18:23,640 --> 00:18:25,370 Chef Blais... 478 00:18:25,440 --> 00:18:28,410 can you grab some salt for me? 479 00:18:28,510 --> 00:18:30,050 - Sorry, hey! Garlic, garlic! - Got it. 480 00:18:30,150 --> 00:18:31,620 Run over there, run over there! 481 00:18:31,720 --> 00:18:32,750 Ice Blais, if you got it. 482 00:18:32,850 --> 00:18:34,260 - Ice. - Ice bath, ice bath. 483 00:18:34,320 --> 00:18:36,030 I'm supposed to be the quarterback, Jared. 484 00:18:36,130 --> 00:18:38,900 - Ha ha! - Listen I'll run the play, dude. 485 00:18:39,000 --> 00:18:41,040 I know he's a famous NFL footballer 486 00:18:41,140 --> 00:18:42,670 but what is going on over here? 487 00:18:42,770 --> 00:18:43,880 Let's go, bro. 488 00:18:43,940 --> 00:18:45,610 Let's go, boys. C'mon! 489 00:18:47,320 --> 00:18:49,220 Let's go, Team Blais. 490 00:18:50,920 --> 00:18:51,920 C'mon, boys in blue. 491 00:18:54,060 --> 00:18:55,700 Let's go. We got to lock in, guys. 492 00:18:55,730 --> 00:18:57,040 Let's go. What?! 493 00:18:57,140 --> 00:18:59,410 Everything's got a hole in it. 494 00:18:59,440 --> 00:19:01,540 Guys, four minutes! Two minutes away from plating. 495 00:19:01,610 --> 00:19:03,410 Back, back, back... 496 00:19:03,480 --> 00:19:05,220 Too hot. Hot! Coming 'round, guys. 497 00:19:07,490 --> 00:19:09,590 Oh, yeah. Take me down South, baby. 498 00:19:09,690 --> 00:19:12,430 Where we at, Machete? Where are your noodles? 499 00:19:12,470 --> 00:19:14,470 Try one. See what you think. 500 00:19:14,570 --> 00:19:16,310 - They're cold. - Really fire! 501 00:19:16,340 --> 00:19:18,210 The eggs are marinating. We're getting going. 502 00:19:18,310 --> 00:19:20,180 Chef, what do you think about me cutting these tofus 503 00:19:20,210 --> 00:19:22,190 - a little smaller? - Make sure you're transforming 504 00:19:22,250 --> 00:19:24,590 that tofu and you toss it in a nice light sauce 505 00:19:24,620 --> 00:19:27,730 or something that you're doing to transform the ingredients. 506 00:19:27,760 --> 00:19:30,300 - Yes, chef. - Let's go, Team Arrington. 507 00:19:30,330 --> 00:19:33,110 Let's go, Team Arrington! Let's go, let's go, let's go! 508 00:19:33,210 --> 00:19:34,940 Okay, ladies. 509 00:19:35,040 --> 00:19:36,350 We're down to the last two minutes. 510 00:19:36,450 --> 00:19:38,320 - So we can start plating. - Alright, chef. 511 00:19:41,220 --> 00:19:42,660 Oh, oh! Turn off, turn off, turn off. 512 00:19:42,760 --> 00:19:44,830 I completely forget about my tuna. 513 00:19:48,200 --> 00:19:49,470 Gotta keep an eye on that thing. 514 00:19:49,570 --> 00:19:50,340 Take a look. 515 00:19:52,110 --> 00:19:54,250 Oh, no. 516 00:19:54,350 --> 00:19:57,960 - Chef, do I slice it now? - We gotta go. 517 00:19:58,060 --> 00:20:01,460 My heart is pounding. I slice it thinly. I'm like... 518 00:20:01,560 --> 00:20:03,200 "Oh, God." 519 00:20:03,270 --> 00:20:05,970 Overcooked tuna is not gonna play. 520 00:20:06,070 --> 00:20:07,240 Platform's just gone down, ladies! 521 00:20:07,340 --> 00:20:09,250 One beautiful plate, ladies. 522 00:20:09,350 --> 00:20:11,650 Alright, platform is here. 523 00:20:11,750 --> 00:20:14,260 Okay, let's go. Sauce is protein's garnish. 524 00:20:14,360 --> 00:20:17,230 Pull it together, Darian. The platform is here. 525 00:20:17,260 --> 00:20:19,130 The platform is here! 526 00:20:19,230 --> 00:20:22,000 Jared, let's go, dude. Tim, put the last looks. 527 00:20:22,110 --> 00:20:23,270 Last looks. If you got something else, 528 00:20:23,370 --> 00:20:24,510 then you missed it. Put it on there. 529 00:20:24,580 --> 00:20:25,680 - No, no. - Let's go, Timmy! 530 00:20:25,780 --> 00:20:27,180 Nope, got you. Thank you. Wipe it. 531 00:20:29,550 --> 00:20:31,920 Platform's on the move. Platform's here, guys. 532 00:20:31,960 --> 00:20:33,900 I got this back one. I'll get this one over here. 533 00:20:34,000 --> 00:20:37,170 Call it out. Connor, let's go! 534 00:20:37,270 --> 00:20:38,970 Let's go. You got a spot. Save Connor a spot. 535 00:20:39,040 --> 00:20:39,970 - C'mon, Connor. - Right here, bro. 536 00:20:40,040 --> 00:20:41,240 Let's go, let's go! 537 00:20:41,280 --> 00:20:42,580 Good job. Really good job. 538 00:20:44,280 --> 00:20:45,790 For the top. 539 00:20:45,820 --> 00:20:47,590 - Platform's here. - Go. 540 00:20:47,690 --> 00:20:49,790 Go to your left side, ladies. 541 00:20:49,830 --> 00:20:51,560 - Go to your left, to your left. - We gotta go. 542 00:20:51,660 --> 00:20:54,170 Now. We gotta to go. Gotta go, now! 543 00:20:54,270 --> 00:20:55,670 - Doesn't matter. - Right here, right here... 544 00:20:55,740 --> 00:20:57,010 - Go, go! Well done. - My bad, sorry. 545 00:20:57,040 --> 00:20:58,740 That was brutal, y'all. 546 00:21:07,960 --> 00:21:09,500 Look at these. Oh, my goodness me. 547 00:21:10,900 --> 00:21:14,010 Uh, incredible. 548 00:21:14,080 --> 00:21:15,580 It starts with an incredible base. 549 00:21:15,680 --> 00:21:18,950 Starch, protein, eye-catching toppings. 550 00:21:19,020 --> 00:21:21,190 And then it's tied together with a beautiful sauce. 551 00:21:21,290 --> 00:21:23,190 - Right, shall we start? - Yeah, let's go. 552 00:21:23,290 --> 00:21:26,330 Let's start... on the middle floor, please. 553 00:21:26,430 --> 00:21:28,200 These guys really showed out today. 554 00:21:28,300 --> 00:21:30,370 Okay, we are starting with Pork Rib 555 00:21:30,470 --> 00:21:32,550 served over roasted Brussels sprouts. 556 00:21:35,220 --> 00:21:37,860 Ribs are nice and tender. 557 00:21:37,920 --> 00:21:40,730 But it is missing a starch. It is missing a body. 558 00:21:40,760 --> 00:21:42,230 To me, this doesn't look like a bowl. 559 00:21:42,330 --> 00:21:43,570 It's almost like a meat and three. 560 00:21:43,600 --> 00:21:44,770 This, to me, is not a bowl. 561 00:21:47,880 --> 00:21:50,950 Okay next up, Frozen Fish Meatballs 562 00:21:51,050 --> 00:21:53,120 served over roasted cauliflower. 563 00:21:53,150 --> 00:21:55,590 These little sort of fish meatballs are delicious. 564 00:21:55,660 --> 00:21:58,230 I wish it was presented a little bit more like a bowl 565 00:21:58,330 --> 00:22:00,870 so you could see all the elements of it. 566 00:22:00,940 --> 00:22:03,540 Next, we have a Barbecue Pork Skewer. 567 00:22:03,640 --> 00:22:06,110 It's a take on a jambalaya. 568 00:22:06,210 --> 00:22:07,950 This bowl is rich and delicious. 569 00:22:08,020 --> 00:22:10,250 It is wholesome. 570 00:22:10,350 --> 00:22:12,560 It's a bowl for the winter. I love it. 571 00:22:12,660 --> 00:22:15,500 It's giving "California meets Louisiana" soul. 572 00:22:15,530 --> 00:22:17,470 For me, there's so much going on in this dish. 573 00:22:17,500 --> 00:22:19,240 I mean, go throw some chocolate chips and sprinkles in it. 574 00:22:19,340 --> 00:22:20,540 No! 575 00:22:22,810 --> 00:22:25,250 Okay next up, we have an Asian Salmon Bowl. 576 00:22:25,350 --> 00:22:27,990 This is served over buckwheat noodles. 577 00:22:28,090 --> 00:22:30,230 Wow, smart. What a great idea. 578 00:22:30,260 --> 00:22:31,560 What I love about this is that it's got 579 00:22:31,660 --> 00:22:34,300 a lot of contrast of textures. 580 00:22:34,400 --> 00:22:36,540 The soft avocado and the fleshy salmon 581 00:22:36,640 --> 00:22:39,180 and then the runny yolk. It's a proper bowl. 582 00:22:39,250 --> 00:22:41,450 It's like around the bowl in 50 tastes and textures. 583 00:22:41,550 --> 00:22:43,820 - It's beautiful. - C'mon with it, baby. 584 00:22:43,920 --> 00:22:46,390 Take me on the Next Level dish to the top. 585 00:22:46,460 --> 00:22:49,630 Okay lastly, we have a Flank Steak 586 00:22:49,670 --> 00:22:54,680 served over handmade noodles with an aji amarillo sauce. 587 00:22:54,780 --> 00:22:57,180 Handmade? I love that. 588 00:22:57,210 --> 00:23:00,020 I mean, to make your own egg noodles under pressure? 589 00:23:00,120 --> 00:23:02,060 Valiant effort. 590 00:23:02,120 --> 00:23:04,000 The actual flank steak is cooked beautifully. 591 00:23:04,060 --> 00:23:05,630 Pasta's actually delicious. 592 00:23:05,730 --> 00:23:07,070 Mic drop. 593 00:23:07,170 --> 00:23:07,870 However... 594 00:23:09,410 --> 00:23:12,040 Oh! 595 00:23:12,140 --> 00:23:13,880 - What's this? - Seared tofu. 596 00:23:17,090 --> 00:23:20,330 One issue that doesn't fit here is the texture of that tofu. 597 00:23:20,430 --> 00:23:22,300 You have to be so careful. 598 00:23:22,330 --> 00:23:25,070 It needs either frying, coating, crisping. 599 00:23:25,100 --> 00:23:28,710 It needs marinating. But tofu's hard, man. 600 00:23:28,810 --> 00:23:31,020 It's like eating your grandma's sponge. 601 00:23:37,560 --> 00:23:39,430 - Up to the top? - Yes, please. 602 00:23:39,500 --> 00:23:43,170 Here we go. First off, this is Beef Kofta Rice Bowl 603 00:23:43,210 --> 00:23:45,610 with tahini dressing. 604 00:23:45,710 --> 00:23:47,980 I love the flavor that is achieved in a beef kofta 605 00:23:48,050 --> 00:23:50,490 and the texture of the rice is cooked perfectly. 606 00:23:50,590 --> 00:23:52,590 This is a really smart cook. I love the intelligence 607 00:23:52,660 --> 00:23:54,630 across this bowl, and the pickling of that sushi rice, 608 00:23:54,730 --> 00:23:56,030 which we know is very hard to get right: 609 00:23:56,100 --> 00:23:59,310 Marvelous. Really good. 610 00:23:59,370 --> 00:24:01,340 Next up, it's a Sesame Seed-Crusted Tuna 611 00:24:01,440 --> 00:24:04,050 over orzo salad. 612 00:24:08,160 --> 00:24:10,600 When I think about a bowl, this visually reads that. 613 00:24:10,660 --> 00:24:12,330 Vibrant, beautiful colors. 614 00:24:12,360 --> 00:24:14,670 However, the tuna is... really overcooked. 615 00:24:17,170 --> 00:24:19,010 I love the fact that it's got all these flavors. 616 00:24:19,050 --> 00:24:21,550 It's a proper bowl. The glaring mistake here 617 00:24:21,650 --> 00:24:23,120 is that overcooked tuna. 618 00:24:24,990 --> 00:24:26,890 I've really messed up. 619 00:24:26,960 --> 00:24:28,570 Really, I don't want to use my Immunity Pin. 620 00:24:31,170 --> 00:24:37,450 This is a Grilled Octopus on top of a chorizo spaghetti. 621 00:24:37,550 --> 00:24:40,760 It's a tasty dish, and the octopus is cooked really, really well. 622 00:24:40,790 --> 00:24:44,130 But to me, it does not look, feel, or eat like a bowl. 623 00:24:44,230 --> 00:24:46,400 It's a pasta dish. 624 00:24:46,500 --> 00:24:48,670 I disagree. It's not a pasta bowl. 625 00:24:48,770 --> 00:24:50,510 It is a protein bowl. I love this dish. 626 00:24:50,580 --> 00:24:52,680 It's very good. 627 00:24:52,780 --> 00:24:55,820 Next up, Sweet and Sour Caramelized Marinated Pork Belly 628 00:24:55,920 --> 00:24:58,590 over rice and harissa sauce. 629 00:24:58,690 --> 00:25:00,930 This individual actually started the cook with no protein 630 00:25:01,000 --> 00:25:03,970 and grabbed a protein second time round. 631 00:25:08,510 --> 00:25:10,680 Can I order that for lunch? 632 00:25:10,780 --> 00:25:12,690 I really, really love all the bold flavors in here. 633 00:25:12,790 --> 00:25:14,960 It's vibrant. It looks visually appealing. 634 00:25:15,060 --> 00:25:16,690 I love the simplicity of this dish: 635 00:25:16,790 --> 00:25:18,700 a vegetable, a beautiful starch. 636 00:25:18,800 --> 00:25:21,540 Every element in this bowl works beautifully. 637 00:25:21,600 --> 00:25:23,140 And the caramelization on the pork? 638 00:25:23,210 --> 00:25:24,940 Marvelous. Really good. 639 00:25:24,980 --> 00:25:28,620 Oh... my goodness. What the helly? 640 00:25:28,720 --> 00:25:31,820 Like, who would have thought?! 641 00:25:31,890 --> 00:25:36,800 I really feel like this is my "rise from the ashes" moment. 642 00:25:36,870 --> 00:25:38,140 Let's head on down to the basement. 643 00:25:38,200 --> 00:25:40,270 Some basement magic. 644 00:25:40,370 --> 00:25:44,980 First up here, we have a Gochujang-Glazed Red Prawn 645 00:25:45,080 --> 00:25:48,960 with rice and Cheeto-crusted Tater Tots. 646 00:25:48,990 --> 00:25:51,730 I got to go for the Tot first. 647 00:25:51,830 --> 00:25:53,970 Believe it or not, this is probably the best shrimp 648 00:25:54,040 --> 00:25:56,870 that I've had in the competition so far. 649 00:25:56,970 --> 00:25:59,380 Great balance. And it's fun to eat. 650 00:25:59,480 --> 00:26:02,720 Honestly, I'm not a big Tater Tot fan. 651 00:26:02,750 --> 00:26:04,390 But I love these, they are so good. 652 00:26:04,490 --> 00:26:06,990 Especially with that sauce. Really good. 653 00:26:07,030 --> 00:26:08,630 If you're lucky enough to get Tater Tots 654 00:26:08,730 --> 00:26:10,570 I think that that's truly creative. 655 00:26:10,600 --> 00:26:12,740 It's a basement ingredient for sure. 656 00:26:12,840 --> 00:26:15,750 And I think it adds a nice crispy texture to it. 657 00:26:15,850 --> 00:26:17,310 Alright, moving on. 658 00:26:17,350 --> 00:26:20,620 We have a Glazed Chicken Oyster 659 00:26:20,720 --> 00:26:23,030 over yellow rice with a kimchi mayo. 660 00:26:23,130 --> 00:26:25,330 Oysters? There's only two oysters per chicken 661 00:26:25,360 --> 00:26:27,800 so this is an exclusive bowl. 662 00:26:27,900 --> 00:26:30,780 It's lovely. It's vibrant. It's rich. Well done. 663 00:26:30,880 --> 00:26:35,180 Next up, we have a Pan-Roasted Black Cod 664 00:26:35,280 --> 00:26:38,360 over couscous with a ginger miso dressing 665 00:26:38,420 --> 00:26:40,190 and some pickled chilies. 666 00:26:40,290 --> 00:26:43,330 For me, this is the ideal bowl that I want. 667 00:26:43,370 --> 00:26:45,640 There's amazing textures to enjoy. 668 00:26:45,740 --> 00:26:47,410 Just when you've got so much couscous in there, 669 00:26:47,510 --> 00:26:49,280 it just needs lifting. 670 00:26:51,650 --> 00:26:56,390 Alright, last up we have a Seared Duck Breast 671 00:26:56,490 --> 00:26:58,760 over rice with a poached fried egg. 672 00:27:02,200 --> 00:27:03,870 Fried poached egg, sounds delicious. 673 00:27:06,380 --> 00:27:09,220 It has a lot of finesse. 674 00:27:09,320 --> 00:27:12,060 This is definitely an elevated, fine dining approach to a bowl. 675 00:27:12,090 --> 00:27:13,960 Yeah, bowls can be fine dining. 676 00:27:14,060 --> 00:27:15,800 This is definitely what this is. 677 00:27:15,830 --> 00:27:17,940 You're sitting in an izakaya, having a nice lunch. 678 00:27:18,040 --> 00:27:19,770 Duck: cooked beautifully. 679 00:27:19,840 --> 00:27:22,510 Whoever cooked that duck is a pro. Top marks. 680 00:27:22,610 --> 00:27:25,180 And then we come into the genius idea of the poached fried egg. 681 00:27:25,220 --> 00:27:28,560 Smart. Love it. It's good, man. It's very good. 682 00:27:28,660 --> 00:27:31,060 To have them recognize that I put my heart 683 00:27:31,100 --> 00:27:32,970 in the egg - I didn't just put a sunny side up egg in. 684 00:27:33,070 --> 00:27:37,680 I made a ooey-gooey fried poached egg and they saw it. 685 00:27:37,710 --> 00:27:38,880 Wow. We've got some talking to do. 686 00:27:38,980 --> 00:27:40,720 Have a chat amongst yourselves 687 00:27:40,820 --> 00:27:43,450 because this is gonna be very, very difficult. 688 00:27:52,740 --> 00:27:55,410 Oh, boy. Um, Dish of the night. 689 00:27:55,510 --> 00:27:57,980 Shall we start in the basement? The duck: exceptional. 690 00:27:58,080 --> 00:27:59,850 - The duck was cooked perfectly. - Really nice. Beautiful. 691 00:27:59,950 --> 00:28:00,920 One of the most technical bowls we've seen. 692 00:28:03,560 --> 00:28:05,300 The one that surprised me the most 693 00:28:05,360 --> 00:28:07,800 was the red prawn Tater Tot. 694 00:28:09,840 --> 00:28:11,580 This chef cooks for a lot of kids 695 00:28:11,610 --> 00:28:13,580 and I love that idea. 696 00:28:13,610 --> 00:28:15,750 Having six kids, Oscar especially, 697 00:28:15,850 --> 00:28:17,890 if there's no tater he won't eat anything else. 698 00:28:17,990 --> 00:28:19,360 I love the balance of that. He played to his strengths. 699 00:28:19,460 --> 00:28:20,390 He nailed it. 700 00:28:23,000 --> 00:28:25,840 Can we talk about the top floor? The pork belly? 701 00:28:25,870 --> 00:28:27,580 The pork belly was pretty spectacular. 702 00:28:27,640 --> 00:28:29,610 - Yeah. It really was. - Oh, my God. 703 00:28:29,710 --> 00:28:31,750 She was in tears after that first grab. 704 00:28:31,850 --> 00:28:34,160 - I had zero items in my hand. - I know. 705 00:28:34,260 --> 00:28:36,060 Not a protein, not a fish, nothing. 706 00:28:36,160 --> 00:28:38,600 - Middle floor. - I love the salmon bowl. 707 00:28:38,660 --> 00:28:40,170 - Beautiful. - That was Machete. 708 00:28:40,270 --> 00:28:41,640 I mean, for him to cook with such finesse? 709 00:28:41,740 --> 00:28:43,310 He did, from right out of the gate. 710 00:28:43,410 --> 00:28:45,210 - A burly 300 pound... - Sure, from Texas. 711 00:28:45,310 --> 00:28:47,150 ..chef with half his hair cut. 712 00:28:47,180 --> 00:28:49,320 He did well. Weakest performing dish? 713 00:28:49,420 --> 00:28:51,220 - Shame the tuna was overcooked. - Oh! Tuna was way over. 714 00:28:56,630 --> 00:28:58,470 The unwanted tofu? I mean... 715 00:28:58,540 --> 00:29:00,170 - It's just bland. - Marinate it! 716 00:29:00,270 --> 00:29:02,140 A 100 percent, marinate it. Absolutely. 717 00:29:02,180 --> 00:29:03,950 - You have to add flavor to it. - That was Emerson's dish. 718 00:29:04,050 --> 00:29:06,890 Again?! Oh, my goodness. 719 00:29:06,920 --> 00:29:11,030 The Brussels sprout base that didn't have a starch? 720 00:29:11,060 --> 00:29:13,070 There was plenty of opportunity to grab whatever you missed. 721 00:29:13,170 --> 00:29:14,700 All these bowls do need a starch. 722 00:29:14,800 --> 00:29:17,680 C'mon, Sheddie. Pull us through, man. 723 00:29:17,780 --> 00:29:20,110 - It's so hard. - Oh, gosh. 724 00:29:20,150 --> 00:29:21,650 Shall we? 725 00:29:25,290 --> 00:29:26,830 Oh, my goodness me. 726 00:29:26,930 --> 00:29:28,560 Okay, so here we go. 727 00:29:28,670 --> 00:29:30,640 We asked for Next Level protein bowls 728 00:29:30,670 --> 00:29:33,640 and most of you delivered on that. 729 00:29:33,740 --> 00:29:37,350 However, only one dish can keep their team safe from elimination 730 00:29:37,450 --> 00:29:39,390 and move them to the top level for the next challenge. 731 00:29:39,450 --> 00:29:40,990 We need a miracle, God. 732 00:29:45,100 --> 00:29:46,470 The best protein bowl today was... 733 00:29:52,750 --> 00:29:55,480 - ..Cole. - Oh, my God! 734 00:29:55,590 --> 00:29:57,560 Yes! 735 00:30:00,460 --> 00:30:02,000 Nice job, Cole. 736 00:30:02,100 --> 00:30:03,600 Thank you, chef. 737 00:30:03,700 --> 00:30:07,710 Yes! I did it! 738 00:30:07,810 --> 00:30:09,680 I meant when I said, "I want that for lunch." 739 00:30:09,710 --> 00:30:11,450 - Really, really well done. - Great job. 740 00:30:11,550 --> 00:30:12,890 Damn, girl. 741 00:30:12,990 --> 00:30:14,820 You really are who you think you are. 742 00:30:14,890 --> 00:30:16,390 You just gotta keep believing it. 743 00:30:16,490 --> 00:30:19,700 Wow. Team Ramsay, you are staying on top! 744 00:30:19,770 --> 00:30:21,340 Yes! 745 00:30:21,440 --> 00:30:23,510 Woo! Thank you, Cole. 746 00:30:25,880 --> 00:30:27,980 - Cole, well done. - Thank you, chef. 747 00:30:28,050 --> 00:30:29,920 - More of that, please. - You surprised yourself. 748 00:30:31,460 --> 00:30:32,860 You kicked ass. 749 00:30:32,890 --> 00:30:34,360 Listen up. 750 00:30:34,460 --> 00:30:36,770 Richard and Nyesha... 751 00:30:36,870 --> 00:30:40,370 you both now have to choose one your chefs 752 00:30:40,410 --> 00:30:43,980 to face elimination. It's a tough call. 753 00:30:44,050 --> 00:30:47,250 Nyesha, I know you had some great highs... 754 00:30:47,360 --> 00:30:48,620 a couple of lows. 755 00:30:50,530 --> 00:30:52,570 I'm gonna start with you. 756 00:30:52,670 --> 00:30:54,800 Which chef are you putting into the elimination, please? 757 00:30:54,900 --> 00:30:56,470 This is... 758 00:30:56,510 --> 00:30:58,240 so, so, so hard for me. 759 00:31:01,350 --> 00:31:05,360 I could put in my best chef here. 760 00:31:05,460 --> 00:31:09,670 Or I could put in a chef that I know will benefit 761 00:31:09,770 --> 00:31:11,870 from this elimination cook. 762 00:31:21,620 --> 00:31:23,090 This is... 763 00:31:23,190 --> 00:31:25,900 so, so, so hard for me. 764 00:31:25,970 --> 00:31:29,100 I could put in a chef that I know... 765 00:31:30,440 --> 00:31:32,110 will benefit... 766 00:31:32,210 --> 00:31:35,080 from this elimination cook. 767 00:31:35,180 --> 00:31:36,520 But he's been in twice before. 768 00:31:36,550 --> 00:31:38,560 Oh, my God! 769 00:31:43,770 --> 00:31:45,070 Emerson... 770 00:31:45,170 --> 00:31:47,510 ..I'm gonna send you back in. 771 00:31:47,610 --> 00:31:50,080 You come alive when your back is against the wall. 772 00:31:50,180 --> 00:31:52,620 Emerson makes the best dishes 773 00:31:52,720 --> 00:31:54,860 when he's in the elimination kitchen, I want to see 774 00:31:54,960 --> 00:31:57,260 - if he can do it again. - But coming back. 775 00:31:57,360 --> 00:31:58,300 And you're gonna keep coming back. 776 00:31:58,400 --> 00:31:59,260 Yeah. 777 00:32:01,740 --> 00:32:05,340 Listen, I feel whoever I send in is gonna come back. 778 00:32:05,380 --> 00:32:06,710 And we said it from the beginning 779 00:32:06,810 --> 00:32:08,850 be ready when your name is called. 780 00:32:08,950 --> 00:32:11,420 Christian. 781 00:32:11,520 --> 00:32:14,030 - Wow. - You're going in. 782 00:32:14,130 --> 00:32:15,830 - I am. - Go, big dog. 783 00:32:15,870 --> 00:32:16,700 You're the first round draft pick. 784 00:32:16,800 --> 00:32:18,970 It worked last season. 785 00:32:19,070 --> 00:32:21,380 You know, the idea is to bring someone back. 786 00:32:21,480 --> 00:32:22,980 Christian's gonna have to prove it eventually. 787 00:32:23,080 --> 00:32:24,750 So why not now? 788 00:32:24,850 --> 00:32:26,550 Go bring this home for Team Blais. 789 00:32:26,590 --> 00:32:27,860 - Go, baby. - Yes, chef. 790 00:32:27,960 --> 00:32:29,630 - You got this. - Don't let me down. 791 00:32:29,730 --> 00:32:31,230 Don't plan on it. 792 00:32:31,260 --> 00:32:33,970 What a turn. Christian, Emerson. 793 00:32:34,000 --> 00:32:35,470 Yes, chef. 794 00:32:35,570 --> 00:32:36,710 We are ditching the bowls 795 00:32:36,770 --> 00:32:40,410 and moving to refined plates 796 00:32:40,510 --> 00:32:46,260 with a flattened protein as the star. 797 00:32:46,290 --> 00:32:48,460 There hasn't been a protein I haven't nailed yet. 798 00:32:48,560 --> 00:32:50,970 It's gonna be GBD: golden, brown and delicious. 799 00:32:51,040 --> 00:32:52,910 Right. All of you head to the elevator 800 00:32:53,010 --> 00:32:55,680 and cheer your fellow chefs on. 801 00:32:55,780 --> 00:32:57,180 - Let's go, Emerson! - Let's go, Christian! 802 00:32:59,720 --> 00:33:01,890 Christian! Just cook your food. 803 00:33:01,990 --> 00:33:03,230 - Danielle, help him out. - You just do you. 804 00:33:03,330 --> 00:33:04,760 Yes, chef. 805 00:33:04,860 --> 00:33:06,930 Knock him out, Emerson! 806 00:33:14,880 --> 00:33:16,520 Woo! 807 00:33:16,620 --> 00:33:19,060 Just like that. 808 00:33:19,160 --> 00:33:20,700 I knew I had to be in the elimination round one time. 809 00:33:20,730 --> 00:33:23,600 I'm glad it's because I'm great at what I do. 810 00:33:23,700 --> 00:33:25,440 Nyesha's got too many people on her team. 811 00:33:25,540 --> 00:33:27,070 Gonna humble that team up a little bit. 812 00:33:27,170 --> 00:33:30,680 So Emerson, ♪ bye, bye, bye 813 00:33:30,710 --> 00:33:33,450 You got this, bro. He ain't done this like you, man. 814 00:33:33,550 --> 00:33:35,690 I've taken out chefs from the other teams already. 815 00:33:35,760 --> 00:33:37,800 Christian's no different. Let's make it three. 816 00:33:37,900 --> 00:33:39,330 Keep it simple, my brother. 817 00:33:39,430 --> 00:33:40,770 Let's go. 818 00:33:40,800 --> 00:33:43,440 Time to focus. 819 00:33:43,470 --> 00:33:45,310 My heart goes out to Emerson dude, like. 820 00:33:45,340 --> 00:33:48,650 He's really a survivor, man. Like he's so strong. 821 00:33:48,750 --> 00:33:52,660 Twenty-five minutes for a lovely breaded-cutlet entree. 822 00:33:52,730 --> 00:33:54,700 Stand by, guys. 823 00:33:54,800 --> 00:33:57,970 Three, two, one... let's go! 824 00:33:58,070 --> 00:33:59,670 Let's go, let's go... 825 00:33:59,770 --> 00:34:01,440 I'm running in front of Emerson, 826 00:34:01,510 --> 00:34:03,450 and I got some pretty broad shoulders, 827 00:34:03,510 --> 00:34:05,380 so I'm looking at both the proteins 828 00:34:05,480 --> 00:34:06,920 and making sure I have time to think 829 00:34:06,990 --> 00:34:08,960 before I let him grab anything. 830 00:34:09,060 --> 00:34:11,960 Pork, chicken. Good. 831 00:34:12,060 --> 00:34:13,500 I'm grabbing that chicken. 832 00:34:13,600 --> 00:34:15,240 I'm sticking to what I can do quick 833 00:34:15,340 --> 00:34:17,610 - in 25 minutes. - Spaghetti, good. 834 00:34:17,680 --> 00:34:19,340 - I'm grabbing the pork... - Diced tomatoes there. 835 00:34:19,380 --> 00:34:21,380 ..carrots, potatoes and rice. 836 00:34:21,480 --> 00:34:23,790 It's exactly what I need to make this perfect dish. 837 00:34:23,890 --> 00:34:25,490 - Onion there, as well. - Get some cheese. 838 00:34:25,560 --> 00:34:27,430 - Mozzarella's here. - To your right! 839 00:34:27,530 --> 00:34:30,330 Thank the platform gods, 'cause what chicken parmesan dish 840 00:34:30,400 --> 00:34:34,010 does not have melted mozzarella and a helping of pecorino. 841 00:34:34,110 --> 00:34:35,980 I have everything I need. 842 00:34:36,080 --> 00:34:39,220 Your 25 minutes starts now, guys. Let's go! 843 00:34:39,250 --> 00:34:40,990 - What did you grab? - I grabbed pork. 844 00:34:41,090 --> 00:34:42,490 - Making the rice now. - What're you thinking? 845 00:34:42,530 --> 00:34:44,800 So I'm doing a Japanese chicken katsu. 846 00:34:44,900 --> 00:34:46,530 Tell me about the katsu sauce. How will you elevate that? 847 00:34:46,630 --> 00:34:49,540 I'm gonna make a roux for the sauce. 848 00:34:49,640 --> 00:34:51,380 - Good. - And I'm gonna put a little bit 849 00:34:51,440 --> 00:34:53,250 - of dairy to cream it up. - Good. 850 00:34:53,280 --> 00:34:54,880 And I'm gonna go start making that right now. 851 00:34:54,980 --> 00:34:56,420 Off you go. Don't stop, don't stop. 852 00:34:56,520 --> 00:34:59,160 - Don't stop. - Let's go, Emerson. 853 00:34:59,260 --> 00:35:00,790 Right young man, what'd you grab? Chicken? 854 00:35:00,860 --> 00:35:03,070 - Chicken, yes. - Good. Tell me about the dish. 855 00:35:03,170 --> 00:35:05,170 - What're you doing? - A breaded, pounded chicken. 856 00:35:05,270 --> 00:35:07,640 - I'll make a basil pesto pasta. - Love that. 857 00:35:07,680 --> 00:35:10,050 And a tomato sauce. A classic, elegant chicken parm. 858 00:35:10,150 --> 00:35:11,980 Love that, love that, love that. 859 00:35:12,050 --> 00:35:13,650 Ooh, okay. Alright, alright. 860 00:35:15,690 --> 00:35:17,190 Come on, Emerson, you got this. 861 00:35:19,570 --> 00:35:21,400 Put one on top, too. Yep, there you go. 862 00:35:21,470 --> 00:35:23,210 - Beat it out. - Ooh, yeah. 863 00:35:24,680 --> 00:35:25,950 Beautiful. 864 00:35:26,050 --> 00:35:26,910 - That is beautiful. - Yeah. 865 00:35:27,010 --> 00:35:28,780 Guys, five minutes gone. 866 00:35:28,880 --> 00:35:30,150 Emerson, Christian, breadcrumbs. 867 00:35:30,220 --> 00:35:31,920 - What're you thinking? - Panko, please. 868 00:35:32,020 --> 00:35:33,560 - Panko crust, chef. - Panko! Let's go. 869 00:35:35,630 --> 00:35:37,600 Nice and gentle. 870 00:35:37,700 --> 00:35:39,710 Were you surprised Nyesha put him back in there? 871 00:35:39,810 --> 00:35:42,710 He's our sniper, man. He takes people out. 872 00:35:42,810 --> 00:35:44,180 His advantage is he's been up here twice already, right? 873 00:35:44,280 --> 00:35:45,920 He's locked it. 874 00:35:46,020 --> 00:35:47,420 If anything, he should be locked in. 875 00:35:50,460 --> 00:35:51,900 There ya go! Heck yeah, baby. Good man. 876 00:35:51,960 --> 00:35:53,270 Oh! That's beautiful. 877 00:35:55,040 --> 00:35:57,210 - Woo! - Woo! Here we go, E. 878 00:35:57,310 --> 00:35:59,180 - You're feeling it, bro. - Bring it home baby, c'mon! 879 00:35:59,240 --> 00:36:01,050 Halfway, guys! Be careful of that roux, okay? 880 00:36:01,080 --> 00:36:02,990 - Yes, chef. - Yeah? I was gonna say... 881 00:36:03,050 --> 00:36:05,060 - I'm working on that right now. - You don't want it too floury. 882 00:36:05,090 --> 00:36:06,660 No, not too floury. 883 00:36:06,760 --> 00:36:09,130 Make sure it is definitely not lumpy. 884 00:36:09,230 --> 00:36:10,330 Start cooking your pasta, Christian. 885 00:36:10,430 --> 00:36:12,100 Remember the pasta, okay? 886 00:36:12,200 --> 00:36:14,810 I'm focused on the main dish, chicken parm. 887 00:36:14,910 --> 00:36:16,350 Sauce is good. 888 00:36:16,450 --> 00:36:19,220 Cream is good. 889 00:36:19,320 --> 00:36:20,920 What's that cream going with? 890 00:36:20,990 --> 00:36:22,930 It's pasta that's not in yet! 891 00:36:22,960 --> 00:36:25,100 Nine and a half minutes to go, yes? 892 00:36:25,200 --> 00:36:26,970 Pasta in there now, please. 893 00:36:27,070 --> 00:36:29,340 Pasta in now? There you go. 894 00:36:29,400 --> 00:36:32,510 I do not want to serve raw pasta in an elimination round. 895 00:36:32,610 --> 00:36:34,250 - Damn! - Just want to get as much gas 896 00:36:34,350 --> 00:36:35,220 up there as possible. It's boiling. 897 00:36:35,250 --> 00:36:37,420 Perfect. 898 00:36:37,520 --> 00:36:40,360 I want you to taste this, and you tell me. 899 00:36:40,430 --> 00:36:42,500 - Does that taste bland? - It tastes bland. 900 00:36:42,570 --> 00:36:44,970 So, no curry in there. Use more curry in there, okay? 901 00:36:45,070 --> 00:36:47,110 - Off you go, bud. Let's go. - Thank you. 902 00:36:47,210 --> 00:36:49,380 Think about your depth of flavor. 903 00:36:49,480 --> 00:36:51,880 - Three and a half. - Three and a half minutes? 904 00:36:51,920 --> 00:36:54,120 Yep, three and a half. It's gonna be tight. 905 00:36:54,220 --> 00:36:56,230 It's gonna be down to the wire with that pasta. 906 00:36:56,260 --> 00:36:58,400 Literally waiting until the last second 907 00:36:58,500 --> 00:37:00,000 and it's not cooked. 908 00:37:00,100 --> 00:37:01,740 I just feel my heart racing. 909 00:37:03,840 --> 00:37:05,580 Try and take some out here so it cooks quicker. 910 00:37:05,680 --> 00:37:07,820 - You've got no choice. - Oh, my God. 911 00:37:07,920 --> 00:37:09,550 Well, he took half of it out because it wasn't ready. 912 00:37:09,650 --> 00:37:10,790 We got a couple minutes left. 913 00:37:10,890 --> 00:37:12,490 - Taste. - No. 914 00:37:14,530 --> 00:37:15,530 It's still not done, yeah? 915 00:37:15,600 --> 00:37:17,870 ! Wait. 916 00:37:23,410 --> 00:37:24,680 Okay, you gotta take a leap of faith now. 917 00:37:24,780 --> 00:37:26,320 Take that right to the wire, young man. 918 00:37:26,420 --> 00:37:28,520 - We have no choice. - Yes, chef. 919 00:37:28,560 --> 00:37:31,900 Final two minutes is now. Let's go, start plating. 920 00:37:34,340 --> 00:37:36,210 You say when and I'll drain out the pasta. 921 00:37:36,310 --> 00:37:37,640 - You tell me when. - Right now, chef. Right now. 922 00:37:41,180 --> 00:37:44,290 Ninety seconds, guys. Ninety seconds. 923 00:37:44,350 --> 00:37:45,420 - Chef, cut? - You do whatever. 924 00:37:45,460 --> 00:37:46,930 Trust your gut! 925 00:37:48,860 --> 00:37:51,340 - Here you go. - Ah, he better get this. 926 00:37:51,440 --> 00:37:52,910 Now lay that out nicely. 927 00:37:53,010 --> 00:37:55,310 - Beautiful. - Beautiful! 928 00:37:55,410 --> 00:38:00,290 Five, four, three, two, one... and stop, everybody! 929 00:38:00,320 --> 00:38:02,020 Well done. 930 00:38:02,090 --> 00:38:03,290 - Good job, guys! - Well done. 931 00:38:03,360 --> 00:38:05,500 - Thank you, chef. - Well done. 932 00:38:05,600 --> 00:38:07,170 Take that money! 933 00:38:12,610 --> 00:38:14,050 Nyesha, Richard, welcome back. 934 00:38:14,110 --> 00:38:17,490 Wow, what an extraordinary cook. 935 00:38:17,590 --> 00:38:20,360 Let's start here on the left. 936 00:38:20,460 --> 00:38:24,000 This is a beautiful Airline Chicken Parm 937 00:38:24,070 --> 00:38:26,770 served with a wonderful tomato sauce and a spaghetti. 938 00:38:30,720 --> 00:38:33,390 My heart is racing. I'm sweatin'. 939 00:38:33,490 --> 00:38:35,860 That pasta needs to be cooked. 940 00:38:35,930 --> 00:38:38,230 I love the texture on the chicken parm. 941 00:38:38,330 --> 00:38:40,670 It's a restaurant-worthy chicken parm. 942 00:38:40,770 --> 00:38:43,340 It's not really the right sauce, I wish it wasn't a creamy sauce 943 00:38:43,370 --> 00:38:44,880 to sort of counteract the cheesy parm. 944 00:38:44,980 --> 00:38:47,520 But overall, a tasty dish. 945 00:38:47,620 --> 00:38:51,560 The chicken parm is nailed. 946 00:38:51,660 --> 00:38:55,260 But the pasta's just ever so slightly underdone. 947 00:38:57,600 --> 00:39:01,410 Next up is a Pork Katsu with a Japanese curry 948 00:39:01,510 --> 00:39:05,080 and fragrant rice seasoned with panko breadcrumbs. 949 00:39:11,160 --> 00:39:14,430 This is comfort food cooking displayed really beautifully. 950 00:39:14,540 --> 00:39:17,370 What I'm searching for is a little bit more texture 951 00:39:17,410 --> 00:39:20,310 and coloration on the actual katsu itself. 952 00:39:20,410 --> 00:39:22,720 The cooking on it is a bit uneven, 953 00:39:22,820 --> 00:39:25,020 but overall really beautiful presentation. 954 00:39:26,660 --> 00:39:28,530 Pork: perfectly cooked. 955 00:39:28,600 --> 00:39:31,100 I'm surprised how much flavor is in the curry 956 00:39:31,140 --> 00:39:33,210 considering the amount of time. 957 00:39:33,310 --> 00:39:37,650 But the texture of the curry, for me, is a little too thick. 958 00:39:37,720 --> 00:39:40,120 I mean, two great renditions of breaded cutlet dishes. 959 00:39:40,150 --> 00:39:42,020 That's as close as it can get. 960 00:39:43,960 --> 00:39:45,300 Now for the tough part. 961 00:39:45,400 --> 00:39:47,430 Richard... 962 00:39:47,540 --> 00:39:49,570 which dish will you be eliminating tonight? 963 00:39:49,670 --> 00:39:53,050 The dish that I'm going to be eliminating tonight is... 964 00:39:57,820 --> 00:39:58,820 ..the pork. 965 00:40:01,160 --> 00:40:03,070 Nyesha, please. 966 00:40:03,170 --> 00:40:04,800 Tough choice. 967 00:40:04,900 --> 00:40:06,710 Both great dishes... 968 00:40:06,810 --> 00:40:10,150 but I am eliminating the pork dish. 969 00:40:12,050 --> 00:40:14,450 Oh! That dish was cooked by... 970 00:40:14,560 --> 00:40:17,030 Emerson. I'm so sorry. 971 00:40:17,060 --> 00:40:18,960 - Oh! - So sad. 972 00:40:22,100 --> 00:40:24,340 He really fought his way through the whole time. 973 00:40:24,440 --> 00:40:25,840 - I'm so proud of him. - He cares so much. 974 00:40:25,910 --> 00:40:29,050 We love you, Emerson. 975 00:40:29,150 --> 00:40:32,220 You have stood the test of time in these elimination cooks 976 00:40:32,320 --> 00:40:34,730 and you have come back stronger, 977 00:40:34,800 --> 00:40:37,470 without a doubt, every single time. 978 00:40:37,570 --> 00:40:39,470 I'm proud of myself. I learned a lot. 979 00:40:39,570 --> 00:40:41,840 It's a great ride. 980 00:40:41,910 --> 00:40:44,450 Sometimes the ride has to end, right? 981 00:40:44,520 --> 00:40:46,790 Do not stop cooking and putting that soulfulness 982 00:40:46,850 --> 00:40:48,090 into your food. 983 00:40:48,190 --> 00:40:50,330 Thank you, chef. 984 00:40:50,360 --> 00:40:51,530 Wow! 985 00:40:56,070 --> 00:40:58,240 Oh, my God! 986 00:40:58,340 --> 00:41:01,520 Oh, that's gonna make us cry. Oh! 987 00:41:01,620 --> 00:41:03,650 I lost one of my best friends... 988 00:41:03,750 --> 00:41:05,930 a couple years ago. 989 00:41:06,030 --> 00:41:09,500 And today I sent a prayer... asking him... 990 00:41:09,530 --> 00:41:11,400 ..to look out for me 991 00:41:11,500 --> 00:41:14,210 - throughout this competition. - Wow. 992 00:41:14,310 --> 00:41:15,710 I feel like this butterfly landing on me right now... 993 00:41:19,480 --> 00:41:22,020 ..is him looking over me. I can't believe it. 994 00:41:22,090 --> 00:41:23,590 I feel like that butterfly landing on me... 995 00:41:26,130 --> 00:41:27,600 ..that has to mean something. 996 00:41:30,170 --> 00:41:33,580 And I know he would've been proud of me. 997 00:41:33,680 --> 00:41:36,390 Young man, there's a lot of love around you. 998 00:41:36,420 --> 00:41:38,720 We can all see it. Keep your head up high. 999 00:41:38,820 --> 00:41:41,160 Go forth and conquer. 1000 00:41:41,260 --> 00:41:42,870 We'll keep tabs on you, okay? 1001 00:41:51,680 --> 00:41:53,450 Everybody, give it up for Emerson, everybody. 1002 00:41:53,550 --> 00:41:55,060 Come on, let's go. 1003 00:41:55,160 --> 00:41:57,390 Oh, man... 1004 00:41:57,430 --> 00:41:59,200 I'll see you on the other side, chef. 1005 00:41:59,230 --> 00:42:00,830 - I love you guys. - Take care, bud. 1006 00:42:00,930 --> 00:42:02,670 - Well done, Emerson. - Thank you. 1007 00:42:02,710 --> 00:42:04,270 - Well done, Emerson. - Well done! 1008 00:42:07,280 --> 00:42:09,690 Alright Christian, congratulations. 1009 00:42:09,750 --> 00:42:12,560 Chicken parm: dee-licious. Man! 1010 00:42:12,630 --> 00:42:14,700 Oh boy, that butterfly 1011 00:42:14,730 --> 00:42:16,370 has come to join you now on your shoulder. 1012 00:42:16,470 --> 00:42:18,070 Aw, they love Filipinos, these butterflies. 1013 00:42:20,710 --> 00:42:23,280 Next time we see you, you're gonna be serving up 1014 00:42:23,310 --> 00:42:27,150 a star-studded affair. Good night. 1015 00:42:27,220 --> 00:42:30,230 Wow. 1016 00:42:30,260 --> 00:42:32,630 - Good job, Christian! - Hey, you picked the right guy. 1017 00:42:32,730 --> 00:42:34,570 Good job. Let's go, Trailblazers. 1018 00:42:38,110 --> 00:42:39,480 Next time 1019 00:42:39,580 --> 00:42:41,480 - on Next Level Chef... - Whoa! 1020 00:42:41,580 --> 00:42:43,490 For the first time ever, you'll all be cooking 1021 00:42:43,590 --> 00:42:46,890 - an incredible dinner service. - What?! 1022 00:42:46,990 --> 00:42:49,130 We have asked some very special friends of ours 1023 00:42:49,230 --> 00:42:50,970 to come in and judge. 1024 00:42:51,030 --> 00:42:53,110 Seven Michelin Stars between them. 1025 00:42:53,170 --> 00:42:55,440 - Don't up! - What didn't you grab? 1026 00:42:55,480 --> 00:42:56,980 We want it ALL! 1027 00:42:57,010 --> 00:42:58,220 We are on fire in here! 1028 00:42:58,320 --> 00:43:00,050 - Woo! - Look at that! 1029 00:43:00,150 --> 00:43:02,620 I've never seen anything like this. 1030 00:43:02,720 --> 00:43:05,160 - Machete, get in here! - I dunno if we're gonna make it. 1031 00:43:05,260 --> 00:43:06,730 Stop putting the asparagus in the same place. 1032 00:43:06,770 --> 00:43:08,340 It's not preschool. 77718

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