1 00:00:00,840 --> 00:00:03,400 (Transcrito por TurboScribe.ai. Atualize para Ilimitado para remover esta mensagem.) Previously on Next Level Chefs... 2 00:00:03,400 --> 00:00:05,620 From 24 chefs, only 15 of you 3 00:00:05,620 --> 00:00:07,740 will make it into that incredible draught. 4 00:00:08,180 --> 00:00:08,660 Draught! 5 00:00:09,160 --> 00:00:10,840 I'm deciding who I want on my team 6 00:00:10,840 --> 00:00:12,960 and also who I'm giving away to Richard and Gordon. 7 00:00:13,580 --> 00:00:15,120 Five of you, pro chefs, 8 00:00:15,239 --> 00:00:18,240 have earned your way into that incredible draught. 9 00:00:18,640 --> 00:00:18,740 Whoo! 10 00:00:20,080 --> 00:00:20,560 Draught! 11 00:00:21,940 --> 00:00:22,900 And tonight... 12 00:00:24,580 --> 00:00:27,060 Social media chefs, you can make a pretty plate, 13 00:00:27,260 --> 00:00:28,160 but can it taste good? 14 00:00:28,160 --> 00:00:29,420 How are we making this viral? 15 00:00:29,520 --> 00:00:31,400 How are we gonna get people to stop the stroll? 16 00:00:31,659 --> 00:00:33,200 Hot dogs, oh, boy. 17 00:00:33,560 --> 00:00:35,800 What am I gonna do with this? 18 00:00:37,120 --> 00:00:37,860 On the scene, 19 00:00:38,020 --> 00:00:39,460 it looks like someone's cut themselves. 20 00:00:39,660 --> 00:00:41,060 This is not how I envisioned it. 21 00:00:41,200 --> 00:00:42,000 What is this? 22 00:00:42,280 --> 00:00:42,980 That is kale. 23 00:00:43,200 --> 00:00:45,000 It's not the best of salads, if you can't tell. 24 00:00:45,060 --> 00:00:46,240 Oh, my God! 25 00:01:00,010 --> 00:01:00,870 Let's go get it! 26 00:01:00,970 --> 00:01:02,010 One, two, three. 27 00:01:04,069 --> 00:01:06,170 Wow, I can't believe I'm here 28 00:01:06,170 --> 00:01:07,930 competing on Next Level Chef. 29 00:01:12,290 --> 00:01:16,050 Oh, man. 30 00:01:16,250 --> 00:01:17,910 Like, I just feel like I'm a kid, you know? 31 00:01:18,010 --> 00:01:19,630 And I'm just like... 32 00:01:20,010 --> 00:01:22,590 Look at this. I'm like the Statue of Liberty. 33 00:01:25,130 --> 00:01:25,850 Let's go! 34 00:01:28,910 --> 00:01:29,070 Whoo! 35 00:01:29,330 --> 00:01:30,650 There he is! There he is! 36 00:01:30,670 --> 00:01:31,810 There he is! 37 00:01:32,310 --> 00:01:33,770 Oh, my God, so exciting. 38 00:01:34,150 --> 00:01:36,410 So the basement, there's no sympathy down here. 39 00:01:36,710 --> 00:01:38,490 And I'll be honest, the majority of the equipment down here 40 00:01:38,490 --> 00:01:40,290 is older than you guys, okay? 41 00:01:40,530 --> 00:01:41,790 Maybe not me, Chef. 42 00:01:41,810 --> 00:01:42,690 I'll tell you. 43 00:01:43,210 --> 00:01:45,870 Now, you're all social media stars, right? 44 00:01:46,270 --> 00:01:48,170 And so you understand how to turn 45 00:01:48,170 --> 00:01:50,390 minimal ingredients into viral hits. 46 00:01:50,730 --> 00:01:52,190 Your first challenge today 47 00:01:52,190 --> 00:01:54,670 is taking corner store staples, 48 00:01:55,410 --> 00:01:56,490 prepackaged, canned, 49 00:01:56,850 --> 00:01:58,490 frozen, and transforming 50 00:01:58,490 --> 00:02:00,730 them into a Next Level dish. 51 00:02:00,950 --> 00:02:01,290 Got it. 52 00:02:01,450 --> 00:02:03,510 20 minutes is gonna go fast, okay? 53 00:02:03,830 --> 00:02:06,450 Remember, there's eight of you down here. 54 00:02:06,450 --> 00:02:08,630 Only seven of you are gonna make it out. 55 00:02:08,930 --> 00:02:10,470 I'm here to help you, okay? 56 00:02:10,950 --> 00:02:13,230 Now, Richard and Ayesha are watching very carefully. 57 00:02:13,650 --> 00:02:14,490 I'm also looking for your 58 00:02:14,490 --> 00:02:16,150 candidates to be on Team Ramsay, 59 00:02:16,270 --> 00:02:17,610 so give it your best shot. 60 00:02:17,890 --> 00:02:18,810 How are you feeling? 61 00:02:20,490 --> 00:02:21,570 I'm feeling something. 62 00:02:21,810 --> 00:02:22,410 Are you hungover? 63 00:02:23,730 --> 00:02:26,070 Not today, no. Not today. 64 00:02:26,290 --> 00:02:28,230 Okay, right. Line up, guys. 65 00:02:28,270 --> 00:02:28,670 Here we go. 66 00:02:29,450 --> 00:02:31,730 It's time to get cooking, guys, yes? 67 00:02:32,870 --> 00:02:35,230 The platform is moving. 68 00:02:35,910 --> 00:02:37,290 Corner store staples 69 00:02:37,290 --> 00:02:39,470 turn into prolific dishes. 70 00:02:39,970 --> 00:02:40,490 Pray for me. 71 00:02:40,730 --> 00:02:41,390 Here she comes. 72 00:02:43,690 --> 00:02:45,210 Let's go, let's go, let's go, let's go. 73 00:02:46,070 --> 00:02:47,590 Pork pieces, chicken wings. 74 00:02:48,170 --> 00:02:49,330 I saw the wings. 75 00:02:49,450 --> 00:02:51,610 I was like, oh, no, don't do wings. 76 00:02:51,630 --> 00:02:52,590 And I saw the rest of the stuff. 77 00:02:52,670 --> 00:02:53,710 I was like, you're doing wings. 78 00:02:55,390 --> 00:02:56,970 Hot dogs. Oh, boy. 79 00:02:57,890 --> 00:02:59,410 Looks like a 7-Eleven in here, 80 00:02:59,470 --> 00:02:59,810 doesn't it? 81 00:03:01,030 --> 00:03:02,190 Look at that. 82 00:03:02,190 --> 00:03:03,850 Slice apples. It's going. 83 00:03:04,830 --> 00:03:05,650 Well done. 84 00:03:06,950 --> 00:03:08,550 I was so close to garlic. 85 00:03:08,870 --> 00:03:10,630 Your 20 minutes starts now. 86 00:03:14,790 --> 00:03:16,370 Great knife skills. 87 00:03:19,450 --> 00:03:20,750 This guy, dude. 88 00:03:22,350 --> 00:03:23,650 Right, Landon, what did you grab? 89 00:03:24,070 --> 00:03:26,070 We got some turkey strips, 90 00:03:26,410 --> 00:03:27,330 some cheddar. 91 00:03:28,070 --> 00:03:29,050 I don't know what that is. 92 00:03:29,430 --> 00:03:29,810 Chickpeas. 93 00:03:30,090 --> 00:03:31,450 Okay, and pretzels. 94 00:03:31,770 --> 00:03:33,290 I think we're going to do some kind of meatball. 95 00:03:33,390 --> 00:03:35,030 We're going to chop those turkey strips up. 96 00:03:35,130 --> 00:03:36,310 Right, so like a turkey meatball. 97 00:03:36,530 --> 00:03:37,270 Pretty much, yeah. 98 00:03:37,530 --> 00:03:38,930 This should be in your wheelhouse, 99 00:03:39,070 --> 00:03:40,310 knowing what you've done before 100 00:03:40,310 --> 00:03:42,150 and how you got what you did today, right? 101 00:03:42,150 --> 00:03:44,270 The ingredients, the better I do. 102 00:03:45,350 --> 00:03:47,790 In the kitchen, I'm a complete catastrophe. 103 00:03:48,210 --> 00:03:50,570 I'm fat, hungover, and I want pasta. 104 00:03:51,250 --> 00:03:53,650 I drink, I make food, and post about it. 105 00:03:54,490 --> 00:03:54,930 Just... 106 00:03:56,130 --> 00:03:58,250 Everything your parents don't want you to be. 107 00:04:00,330 --> 00:04:02,830 I'm known for making food that is bad for you. 108 00:04:03,010 --> 00:04:04,130 The greasier, the better. 109 00:04:04,230 --> 00:04:05,250 The cheesier, the better. 110 00:04:05,750 --> 00:04:07,490 I'm doing pretty good on social media. 111 00:04:07,790 --> 00:04:09,770 I think I have 2 billion views at this point. 112 00:04:10,210 --> 00:04:11,250 That's a lot of damn views. 113 00:04:11,590 --> 00:04:13,430 This is good, literally. 114 00:04:14,050 --> 00:04:15,589 When I win the quarter of a million dollars, 115 00:04:15,769 --> 00:04:16,990 I'm buying a jet ski. 116 00:04:17,350 --> 00:04:18,430 That's for damn sure. 117 00:04:19,370 --> 00:04:19,649 Whoo! 118 00:04:19,649 --> 00:04:19,790 Ooh! 119 00:04:21,630 --> 00:04:22,630 Get my reception! 120 00:04:23,470 --> 00:04:23,850 Ah! 121 00:04:27,790 --> 00:04:28,630 Andy, how you feeling? 122 00:04:28,750 --> 00:04:30,010 Chef, let me tell you, 123 00:04:30,570 --> 00:04:32,770 this can is gonna be the end of me. 124 00:04:33,310 --> 00:04:34,330 The can? What did you grab? 125 00:04:34,450 --> 00:04:36,070 I've got a frozen whitefish here. 126 00:04:36,210 --> 00:04:38,110 I wanted to do kind of like a bacon, 127 00:04:38,550 --> 00:04:40,590 whitefish, and some creamed spinach. 128 00:04:40,990 --> 00:04:41,810 Be careful, Gordon. 129 00:04:41,970 --> 00:04:43,910 Those hands are worth millions and millions of dollars. 130 00:04:44,090 --> 00:04:45,290 Billions, maybe a billion dollars. 131 00:04:45,290 --> 00:04:45,830 Okay. 132 00:04:49,030 --> 00:04:49,630 What? 133 00:04:49,850 --> 00:04:50,390 Love that. 134 00:04:50,710 --> 00:04:51,730 Chef Ramsay! 135 00:04:53,210 --> 00:04:54,130 No notes. 136 00:04:54,670 --> 00:04:55,870 You used to be in the spotlight. 137 00:04:56,070 --> 00:04:57,670 I'm expecting you to shine down here, yes? 138 00:05:00,010 --> 00:05:03,330 Acting and music were always there simultaneously. 139 00:05:03,830 --> 00:05:05,070 I was in Pitch Perfect 3, 140 00:05:05,550 --> 00:05:06,390 Chicago Fire, 141 00:05:07,190 --> 00:05:08,390 and Upload, 142 00:05:08,750 --> 00:05:10,650 being the female lead of that show, 143 00:05:10,850 --> 00:05:12,030 that's been my big break. 144 00:05:12,030 --> 00:05:14,350 I also put my first album out 145 00:05:14,350 --> 00:05:15,390 in 2009, 146 00:05:15,910 --> 00:05:18,070 and that led me to work with Prince. 147 00:05:18,450 --> 00:05:20,310 Like, I think back on that chapter 148 00:05:20,310 --> 00:05:21,350 of my life, 149 00:05:21,970 --> 00:05:23,490 and I'm like, did that really happen? 150 00:05:24,790 --> 00:05:26,030 I've always dreamed 151 00:05:26,030 --> 00:05:26,850 of being a chef. 152 00:05:27,210 --> 00:05:30,330 The catalyst was the actor and writer strike. 153 00:05:30,650 --> 00:05:32,010 I found myself with all this time 154 00:05:32,010 --> 00:05:34,190 on my hands, and just that little 155 00:05:34,190 --> 00:05:35,650 idea, like, bubbled up again. 156 00:05:36,170 --> 00:05:37,490 I surprised myself. 157 00:05:37,750 --> 00:05:38,890 I said, I can do all things. 158 00:05:38,890 --> 00:05:40,890 So now, I'm a professional actor 159 00:05:40,890 --> 00:05:42,370 and a social media chef. 160 00:05:43,230 --> 00:05:44,670 I can't even believe I'm here. 161 00:05:46,070 --> 00:05:46,470 Christian. 162 00:05:46,850 --> 00:05:47,750 What'd you grab, young man? 163 00:05:47,850 --> 00:05:50,630 I got chicken wings. I'm gonna do an oatmeal crust wing. 164 00:05:51,110 --> 00:05:51,830 I love wings. 165 00:05:52,070 --> 00:05:53,050 We all love wings, right? 166 00:05:54,530 --> 00:05:56,890 I'm marinating my now little Asian-inspired marinade. 167 00:05:57,070 --> 00:05:57,290 Nice. 168 00:05:57,530 --> 00:05:59,170 And then I'm doing a little bit of extra texture, 169 00:05:59,290 --> 00:06:00,090 because who doesn't like crispy wings? 170 00:06:00,110 --> 00:06:02,550 Love that. I'm thinking about everyone on your YouTube channel 171 00:06:02,550 --> 00:06:03,710 loves wings as well, yes? 172 00:06:03,710 --> 00:06:05,650 I'm a big fan of First We Feast, and also 173 00:06:05,650 --> 00:06:07,870 the impact it's had for that younger generation 174 00:06:07,870 --> 00:06:09,250 is huge, right? Yes, chef. 175 00:06:09,350 --> 00:06:11,250 Don't forget, Richard and Aisha are watching. 176 00:06:11,410 --> 00:06:13,290 Oh, yes. Always watching. 177 00:06:13,810 --> 00:06:15,690 Christian got, I think, the golden ingredient 178 00:06:15,690 --> 00:06:17,910 down there, chicken wings. Wings all day long. 179 00:06:18,390 --> 00:06:19,850 Ooh, we almost lost that. 180 00:06:19,890 --> 00:06:20,890 We almost lost it. 181 00:06:21,490 --> 00:06:22,330 But I'm not losing it. 182 00:06:22,850 --> 00:06:25,610 Hannah, what did you grab? I grabbed hot dogs, 183 00:06:25,630 --> 00:06:27,330 and I also grabbed some pineapples. 184 00:06:27,390 --> 00:06:29,290 I'm gonna do, like, a pineapple, like, sriracha 185 00:06:29,290 --> 00:06:31,790 kind of glaze to go with the hot dogs 186 00:06:31,790 --> 00:06:33,110 and kind of stir-fry them. Love that. 187 00:06:33,210 --> 00:06:35,450 So bring back your Latin flavors, I hope. 188 00:06:35,490 --> 00:06:37,030 Yeah, a little bit, but I love stir-fry, too, 189 00:06:37,150 --> 00:06:38,870 so it's not out of my wheelhouse, either. 190 00:06:40,070 --> 00:06:41,290 When I graduated high school, 191 00:06:41,550 --> 00:06:43,350 I was like, I want to be a YouTuber. 192 00:06:44,250 --> 00:06:45,290 I loved makeup, 193 00:06:45,470 --> 00:06:47,810 and I wanted to be, like, a creator in the beauty space. 194 00:06:48,070 --> 00:06:49,490 I did that, creating these very 195 00:06:49,490 --> 00:06:50,770 extravagant looks, might I add. 196 00:06:51,030 --> 00:06:53,350 But I needed a big girl job, so I was like, 197 00:06:53,490 --> 00:06:55,330 what do Hispanic people love? Food! 198 00:06:55,750 --> 00:06:57,190 I just turned Dominican breakfast, 199 00:06:57,310 --> 00:06:59,230 into a sushi roll. 200 00:06:59,230 --> 00:07:01,550 So I just started cooking, like, my childhood recipes, 201 00:07:01,690 --> 00:07:03,570 like, boogie salo and chicken piccata. 202 00:07:03,850 --> 00:07:05,230 Today we're making biononos. 203 00:07:05,690 --> 00:07:06,930 I'm not professionally trained, 204 00:07:07,250 --> 00:07:09,330 but YouTube University teaches you 205 00:07:09,330 --> 00:07:10,190 a lot of things. 206 00:07:13,090 --> 00:07:15,430 I'm just trying to find a can opener for these 207 00:07:15,430 --> 00:07:17,250 carrots, and I'm gonna put them actually 208 00:07:17,250 --> 00:07:18,090 in with the hot dogs. 209 00:07:19,950 --> 00:07:21,010 I love that 210 00:07:21,010 --> 00:07:23,330 Gordon's role in the basement is just 211 00:07:23,330 --> 00:07:24,390 opening cans. 212 00:07:25,770 --> 00:07:27,390 This sauce is gonna be more like 213 00:07:27,390 --> 00:07:28,930 a relish, or like chutney. 214 00:07:29,130 --> 00:07:30,430 Just gotta get that sauce ready. 215 00:07:31,230 --> 00:07:32,610 There you go. Thank you so much. 216 00:07:32,750 --> 00:07:34,090 I just want to focus on the sauce. 217 00:07:34,250 --> 00:07:37,270 Just make sure that sauce is not too sweet. 218 00:07:37,450 --> 00:07:38,050 Thank you, chef. 219 00:07:39,590 --> 00:07:41,430 Miriam is working magic 220 00:07:41,430 --> 00:07:42,550 with those hot Cheetos. 221 00:07:43,070 --> 00:07:45,030 My mom actually used to show me how to make 222 00:07:45,030 --> 00:07:47,550 fried chicken like this. She'd put it in a brown paper 223 00:07:47,550 --> 00:07:49,250 bag and shake the bag up. 224 00:07:49,330 --> 00:07:50,970 Shake and bake. Exactly. 225 00:07:51,770 --> 00:07:52,990 Miriam, what did you grab? 226 00:07:53,250 --> 00:07:54,910 I've got the Cheetos, 227 00:07:54,910 --> 00:07:57,190 and I have some pork pieces. 228 00:07:57,490 --> 00:07:59,010 I'm thinking of just a Cheeto-crusted 229 00:07:59,390 --> 00:08:00,950 pork that I'm just gonna saute and make like 230 00:08:00,950 --> 00:08:02,470 a jalapeno sauce. Love that. 231 00:08:02,750 --> 00:08:04,850 Comfort food is your wheelhouse, right? Comfort food, 232 00:08:04,950 --> 00:08:06,670 soul food. Well, you've got a great protein. 233 00:08:06,890 --> 00:08:08,370 Yeah, I've got a really good protein. I love it. 234 00:08:08,630 --> 00:08:11,150 Make sure that stuff is seasoned beautifully, yes? 235 00:08:11,190 --> 00:08:11,450 Got it. 236 00:08:13,770 --> 00:08:14,990 Guys, seven minutes gone, 237 00:08:15,150 --> 00:08:16,970 13 minutes to go, 238 00:08:17,050 --> 00:08:17,370 yes? 239 00:08:18,610 --> 00:08:21,090 Right, Matt, what are you thinking? I got cubed steak, 240 00:08:21,150 --> 00:08:22,310 which I think was a pretty good grab. 241 00:08:22,310 --> 00:08:24,170 I've got two starches here, 242 00:08:24,450 --> 00:08:26,350 pre-cooked sweet potatoes, 243 00:08:26,610 --> 00:08:28,070 and then I've got some rice. 244 00:08:28,830 --> 00:08:30,370 Not exactly an open fire cook 245 00:08:30,370 --> 00:08:32,130 in West Virginia, is it? It is not. It is not. 246 00:08:33,390 --> 00:08:34,450 Being a dad 247 00:08:34,450 --> 00:08:35,850 has been my purpose. 248 00:08:37,090 --> 00:08:38,169 Family first. 249 00:08:38,770 --> 00:08:40,130 Back in my 20s, 250 00:08:40,150 --> 00:08:42,350 I went to culinary school, got into 251 00:08:42,350 --> 00:08:44,370 the corporate world, but when 252 00:08:44,370 --> 00:08:46,110 my wife became pregnant with my kids, 253 00:08:46,370 --> 00:08:48,170 I left my corporate job 254 00:08:48,170 --> 00:08:49,670 to start raising my family. 255 00:08:49,670 --> 00:08:51,270 For me, 256 00:08:51,450 --> 00:08:53,590 there's no greater joy 257 00:08:53,590 --> 00:08:54,550 than being a dad. 258 00:08:55,250 --> 00:08:57,810 I love to cook gourmet meals 259 00:08:57,810 --> 00:08:59,650 outside over an open fire. 260 00:09:00,150 --> 00:09:01,730 I was creating all these videos 261 00:09:01,730 --> 00:09:03,690 of me cooking outdoors just 262 00:09:03,690 --> 00:09:04,970 to have the memory of it. 263 00:09:05,310 --> 00:09:07,510 My daughter said, Dad, why don't you post those 264 00:09:07,510 --> 00:09:08,410 on social media? 265 00:09:09,230 --> 00:09:12,010 Boom. That's how Matt Dad came about. 266 00:09:12,370 --> 00:09:13,590 I want to 267 00:09:13,590 --> 00:09:15,590 show people you're never too old 268 00:09:15,590 --> 00:09:17,490 to chase your dreams. Just do it. 269 00:09:18,090 --> 00:09:19,790 And that's what I'm going to just cook. 270 00:09:21,090 --> 00:09:21,830 It's a tough 271 00:09:21,830 --> 00:09:23,610 day. Don't marinate it too long. 272 00:09:23,810 --> 00:09:25,590 You've got to cook it first as well, okay? 273 00:09:25,730 --> 00:09:26,970 So that starts tenderizing. 274 00:09:27,230 --> 00:09:27,770 Thanks, Chef. 275 00:09:31,090 --> 00:09:31,810 All right. 276 00:09:31,870 --> 00:09:33,630 Tim, how are you doing? We're on it. We're feeling good. 277 00:09:33,690 --> 00:09:35,610 About to crisp up these beef strips here. 278 00:09:35,950 --> 00:09:37,210 I think we're going to go ramen. 279 00:09:37,310 --> 00:09:38,950 I don't know quite how it's going to turn out yet. 280 00:09:39,230 --> 00:09:41,090 Something you make for your kids at home? 281 00:09:41,290 --> 00:09:42,310 Yeah, they love ramen. 282 00:09:43,030 --> 00:09:44,790 It happens quite frequently in the house. 283 00:09:44,790 --> 00:09:46,330 Sometimes I'll make it for them for lunch. 284 00:09:46,470 --> 00:09:47,870 So get some beef stock and we'll juice them down. 285 00:09:47,950 --> 00:09:50,170 Get some strength in there, yes? Smart. Thank you. 286 00:09:51,130 --> 00:09:52,390 Guys, this is the basement. 287 00:09:52,550 --> 00:09:54,490 Remember, canned foods, corn sauce, 288 00:09:54,610 --> 00:09:56,830 staples are not easy, right? Yes, Chef. 289 00:09:57,090 --> 00:09:58,690 It's obvious you are social media 290 00:09:58,690 --> 00:10:00,410 chefs and you're not used to being rushed, 291 00:10:00,470 --> 00:10:02,430 but I'm going to rush you. Let's go. Let's go. 292 00:10:02,530 --> 00:10:04,030 Right, we're down to the last two minutes, guys. 293 00:10:04,230 --> 00:10:05,470 We can start thinking about plating. 294 00:10:07,950 --> 00:10:08,490 These things 295 00:10:08,490 --> 00:10:09,850 got to get on the plate. Let's go. 296 00:10:11,390 --> 00:10:13,960 There we go. 297 00:10:14,540 --> 00:10:16,140 30 seconds to go, yes? 298 00:10:16,500 --> 00:10:18,020 Amazing. That's so nice. 299 00:10:18,740 --> 00:10:19,120 Wow. 300 00:10:20,060 --> 00:10:21,320 Bring it home, y'all. 301 00:10:21,700 --> 00:10:23,340 Five, four, 302 00:10:23,900 --> 00:10:25,260 three, two, 303 00:10:25,680 --> 00:10:27,080 one, and stop. 304 00:10:27,240 --> 00:10:29,740 Well done. Hands in the air. 305 00:10:30,540 --> 00:10:31,300 Wow. 306 00:10:31,620 --> 00:10:32,420 Dang. Wow. 307 00:10:32,960 --> 00:10:33,720 That went fast. 308 00:10:41,910 --> 00:10:42,670 Wow. 309 00:10:43,030 --> 00:10:43,650 Exciting. 310 00:10:43,650 --> 00:10:45,750 Oh, my gosh. I mean, it's crazy down here. 311 00:10:45,830 --> 00:10:47,710 It was crazy. And congrats, 312 00:10:47,830 --> 00:10:49,970 cooking for the first time in your careers with no filter. 313 00:10:50,350 --> 00:10:51,050 Well done. 314 00:10:51,450 --> 00:10:52,110 Come on. 315 00:10:53,370 --> 00:10:55,490 Right, should we start with 316 00:10:56,270 --> 00:10:57,690 Christian's oatmeal-crusted 317 00:10:57,690 --> 00:10:59,270 Asian-inspired wings? 318 00:11:01,310 --> 00:11:01,930 Not a dish 319 00:11:01,930 --> 00:11:03,110 that tastes like it was made. 320 00:11:03,230 --> 00:11:06,150 In the basement, the glaze is super flavorful. 321 00:11:06,590 --> 00:11:07,350 Listen, this is 322 00:11:07,350 --> 00:11:09,770 the way to highlight cornerstone ingredients 323 00:11:09,770 --> 00:11:11,010 that nobody wants. 324 00:11:11,010 --> 00:11:12,310 Wow, they're delicious. 325 00:11:12,730 --> 00:11:15,090 Smart grab. This is exactly what I would have grabbed 326 00:11:15,090 --> 00:11:16,070 if I was cooking in the basement. 327 00:11:16,350 --> 00:11:18,250 I have no notes. Great job. 328 00:11:19,790 --> 00:11:20,590 No notes? 329 00:11:20,830 --> 00:11:23,390 That is the ultimate compliment I can get from Chef Arrington. 330 00:11:24,150 --> 00:11:25,170 I can die happy. 331 00:11:25,710 --> 00:11:26,190 Next up, 332 00:11:27,270 --> 00:11:29,270 Miriam's cheeto-crusted pork. 333 00:11:29,530 --> 00:11:30,650 Half the cheetos are 334 00:11:30,650 --> 00:11:31,930 on the floor over there. 335 00:11:33,650 --> 00:11:34,730 Miriam, this is why, 336 00:11:34,890 --> 00:11:36,230 even though I'm a restaurant chef, 337 00:11:36,250 --> 00:11:37,970 why I spend a lot of time on social media, 338 00:11:37,970 --> 00:11:39,190 because sometimes you just find 339 00:11:39,190 --> 00:11:41,230 really, really cool, neat ideas, right? 340 00:11:41,290 --> 00:11:43,610 So marinating that in the bag itself, 341 00:11:43,730 --> 00:11:45,990 getting the flavor from the convenience store item, 342 00:11:46,090 --> 00:11:46,730 really, really smart. 343 00:11:47,130 --> 00:11:48,290 I'm a big hot cheeto girl. 344 00:11:48,450 --> 00:11:49,910 I'd have definitely grabbed that ingredient. 345 00:11:50,390 --> 00:11:53,230 Really smart use to make an aioli to kind of balance out 346 00:11:53,230 --> 00:11:54,270 the spiciness. 347 00:11:54,710 --> 00:11:57,170 However, they're both really spicy. 348 00:11:57,510 --> 00:11:58,830 It's still getting hotter. 349 00:12:00,430 --> 00:12:01,170 Next up, 350 00:12:01,550 --> 00:12:04,070 this is Henna's hot dog stir-fry 351 00:12:04,070 --> 00:12:05,490 with some carrots 352 00:12:05,490 --> 00:12:06,870 and mango relish. 353 00:12:07,870 --> 00:12:09,550 I think it is a little sweet. 354 00:12:09,610 --> 00:12:11,230 Even carrots themselves are pretty sweet, 355 00:12:11,310 --> 00:12:13,550 so that, the fruit, maybe the cola 356 00:12:13,550 --> 00:12:14,870 that's in it is a little too sweet. 357 00:12:15,230 --> 00:12:16,910 I love the caramelization on the hot dogs. 358 00:12:17,070 --> 00:12:18,270 It is very sweet, though. 359 00:12:18,770 --> 00:12:20,090 It needs some spice. 360 00:12:21,730 --> 00:12:22,470 Next up 361 00:12:22,470 --> 00:12:25,470 is Andy's pan-fried whitefish 362 00:12:25,470 --> 00:12:27,150 with a delicious cream spinach. 363 00:12:27,670 --> 00:12:28,570 The fish was frozen. 364 00:12:28,750 --> 00:12:30,310 They got defrosted, seasoned, 365 00:12:30,490 --> 00:12:32,470 and then cooked in a pan 366 00:12:32,470 --> 00:12:33,950 that was somewhat nonstick 367 00:12:33,950 --> 00:12:35,050 back in 1985. 368 00:12:36,510 --> 00:12:38,270 I mean, frozen fish sticks 369 00:12:38,270 --> 00:12:40,150 into a dish that looks like it could be 370 00:12:40,150 --> 00:12:41,510 in a restaurant is pretty impressive. 371 00:12:41,950 --> 00:12:44,410 Yeah, I think really smart use of that canned bacon. 372 00:12:44,530 --> 00:12:46,110 It brings some beautiful sort of salinity. 373 00:12:46,530 --> 00:12:47,950 The canned spinach, I would have liked to see 374 00:12:47,950 --> 00:12:49,950 transformed a little bit more, but really nice 375 00:12:49,950 --> 00:12:51,050 cook on the fish. 376 00:12:52,450 --> 00:12:54,050 Next up, Landon's 377 00:12:54,050 --> 00:12:56,190 turkey meatballs finished with a 378 00:12:56,190 --> 00:12:58,230 smashed potato. He got a can 379 00:12:58,230 --> 00:13:00,090 of cream soup and turned that into 380 00:13:00,090 --> 00:13:01,970 a sauce. Very smart, very clever. 381 00:13:03,410 --> 00:13:03,830 Whew. 382 00:13:04,210 --> 00:13:05,910 I hope I didn't make the worst thing, 383 00:13:06,130 --> 00:13:08,170 because I am by no means confident that I am 384 00:13:08,170 --> 00:13:09,250 getting back in that elevator. 385 00:13:09,630 --> 00:13:12,290 I love the use of pretzels, as you might use bread 386 00:13:12,290 --> 00:13:14,250 in a meatball. Tough grab, that one. 387 00:13:14,350 --> 00:13:16,090 Turkey, no fat, so very unforgiving. 388 00:13:16,330 --> 00:13:18,090 It could have done with a touch more sauce in there. 389 00:13:18,490 --> 00:13:19,610 Enrich those meatballs. 390 00:13:20,170 --> 00:13:20,870 But they are tasty. 391 00:13:21,770 --> 00:13:23,810 Next up, Mireya's 392 00:13:23,810 --> 00:13:26,390 canned prawns and satin and mustard sauce. 393 00:13:26,530 --> 00:13:27,750 Almost like a fritter. 394 00:13:28,430 --> 00:13:29,810 I love the use 395 00:13:29,810 --> 00:13:32,010 of corn and shrimp together. Pairs really nicely 396 00:13:32,010 --> 00:13:33,990 and really smart to do a fritter 397 00:13:33,990 --> 00:13:34,690 on the first cook. 398 00:13:38,370 --> 00:13:40,190 You give me an hour 399 00:13:40,190 --> 00:13:41,630 and I'm going to do something 400 00:13:41,630 --> 00:13:42,730 really spectacular. 401 00:13:43,550 --> 00:13:45,890 This is Matt's marinated beef chips 402 00:13:45,890 --> 00:13:47,690 with sweet potatoes and rice. 403 00:13:50,230 --> 00:13:51,790 The seasoning's great on 404 00:13:51,790 --> 00:13:53,970 the beef chips. Two starches 405 00:13:53,970 --> 00:13:55,870 together, you know, not something 406 00:13:55,870 --> 00:13:57,130 you see a lot. 407 00:13:57,330 --> 00:13:59,090 The dish looks like it could come together a little bit more. 408 00:13:59,330 --> 00:14:01,190 Just think about how you're adding some 409 00:14:01,910 --> 00:14:03,430 freshness to it, some vegetables. 410 00:14:03,710 --> 00:14:05,870 Tough grab. You have to be careful what you grab. 411 00:14:07,150 --> 00:14:09,710 Last up, Tim's beef strip ramen. 412 00:14:12,030 --> 00:14:13,550 You took the idea 413 00:14:13,550 --> 00:14:15,270 of ramen and elevated it. 414 00:14:15,350 --> 00:14:17,250 I really appreciate the stock. It's the way 415 00:14:17,250 --> 00:14:19,110 to transform something out of a bodega 416 00:14:19,110 --> 00:14:21,590 that's sitting on a shelf for who knows how long. 417 00:14:21,830 --> 00:14:23,850 This is comforting, it's soul-hugging. 418 00:14:23,850 --> 00:14:26,010 I can clearly see your vision brought to life. 419 00:14:26,710 --> 00:14:28,030 This is one of the most famous 420 00:14:28,030 --> 00:14:29,590 corner store ingredients, so 421 00:14:29,590 --> 00:14:31,970 ramen's sort of a clutch grab off of the platform 422 00:14:31,970 --> 00:14:34,070 and I think you know that egg yolks 423 00:14:34,070 --> 00:14:35,610 bring extra likes and followers. 424 00:14:36,050 --> 00:14:37,970 Absolutely. You have to remind yourselves 425 00:14:37,970 --> 00:14:39,230 your social media styles 426 00:14:39,810 --> 00:14:41,570 and you used to have everything set up. 427 00:14:41,750 --> 00:14:43,670 Nothing got set up for you. It was dysfunctional 428 00:14:43,670 --> 00:14:45,930 from the get-go and that dish is delicious. 429 00:14:46,490 --> 00:14:46,950 Thank you, chef. 430 00:14:48,410 --> 00:14:49,790 Right. Have a chat 431 00:14:49,790 --> 00:14:51,390 amongst yourselves. We need a very serious moment. 432 00:14:51,390 --> 00:14:52,330 Excuse us, please. 433 00:14:55,050 --> 00:14:57,030 Bring it in, bring it in. 434 00:14:57,330 --> 00:14:58,690 We talked about the wings, how good were they? 435 00:14:58,930 --> 00:15:01,730 Delicious. I can eat an entire plate of those wings. 436 00:15:01,930 --> 00:15:03,490 It was kismet that I had to make wings 437 00:15:03,490 --> 00:15:05,370 for that first round. I love 438 00:15:05,370 --> 00:15:07,270 that taken ramen. Beautiful. 439 00:15:07,650 --> 00:15:09,830 Everybody said, Tim, it's delicious. 440 00:15:10,250 --> 00:15:11,390 And I was about to like... 441 00:15:12,230 --> 00:15:12,530 I know. 442 00:15:12,950 --> 00:15:15,710 Man, it's beef chunks. Yeah, you said it right. 443 00:15:15,850 --> 00:15:17,590 It's beef chunks with nothing 444 00:15:17,590 --> 00:15:19,650 really else. The two starches, 445 00:15:19,650 --> 00:15:20,850 the sauce didn't really work. 446 00:15:22,470 --> 00:15:23,230 I did, yeah. 447 00:15:23,610 --> 00:15:25,310 I just missed the vegetable. 448 00:15:25,910 --> 00:15:27,530 And Henna's hot dogs. Yeah. 449 00:15:27,890 --> 00:15:29,530 Too sweet. Yeah, but when was the last time 450 00:15:29,530 --> 00:15:31,530 you saw carrots and hot dog together? First time. 451 00:15:31,890 --> 00:15:33,670 Yeah. I put a little bit too much 452 00:15:33,670 --> 00:15:34,670 coke in my hot dogs. 453 00:15:39,910 --> 00:15:40,890 Right. Richard 454 00:15:40,890 --> 00:15:42,970 and Nyasha and myself have come to a decision. 455 00:15:43,810 --> 00:15:44,890 First, three individuals 456 00:15:44,890 --> 00:15:46,670 that have earned a place 457 00:15:46,670 --> 00:15:47,930 on the next level, 458 00:15:48,670 --> 00:15:49,310 congratulations 459 00:15:49,310 --> 00:15:50,310 goes to 460 00:15:51,890 --> 00:15:53,850 Tim, Christian 461 00:15:54,650 --> 00:15:55,670 and Andy. 462 00:15:55,750 --> 00:15:57,450 Well done. Head to the elevator. Thank you, chef. Well done. 463 00:15:58,010 --> 00:15:58,930 Great job. Thank you, chef. 464 00:16:04,800 --> 00:16:05,980 Joining those three, 465 00:16:07,000 --> 00:16:08,520 congratulations goes to 466 00:16:09,240 --> 00:16:10,400 Maria. Yes. 467 00:16:10,860 --> 00:16:12,880 Landon and Miriam. 468 00:16:13,000 --> 00:16:13,540 Let's go. 469 00:16:16,320 --> 00:16:17,160 Congratulations. 470 00:16:17,680 --> 00:16:18,000 Well done. 471 00:16:22,000 --> 00:16:23,940 Unfortunately, there's only one spot 472 00:16:23,940 --> 00:16:25,200 remaining in that elevator. 473 00:16:25,840 --> 00:16:27,320 The person moving up, 474 00:16:27,940 --> 00:16:29,260 congratulations goes to 475 00:16:33,180 --> 00:16:35,380 the person moving up 476 00:16:35,380 --> 00:16:37,380 to the middle level, 477 00:16:38,460 --> 00:16:39,840 congratulations goes to 478 00:16:41,760 --> 00:16:42,120 Matt. 479 00:16:42,800 --> 00:16:43,360 Let's go. 480 00:16:45,220 --> 00:16:45,860 Thank you, chef. 481 00:16:46,300 --> 00:16:48,220 The very best of luck. Do not stop what you're doing. 482 00:16:48,280 --> 00:16:49,920 I won't. Well done. Thank you. 483 00:16:50,160 --> 00:16:52,200 I mean, I tried my best. You can't beat yourself up 484 00:16:52,200 --> 00:16:53,920 about it. I definitely feel very 485 00:16:53,920 --> 00:16:56,140 inspired, so yeah, I don't 486 00:16:56,140 --> 00:16:57,340 take it as a bad experience. 487 00:17:04,339 --> 00:17:05,560 Okay, everyone, let's go. 488 00:17:05,859 --> 00:17:07,359 Let's go. Welcome to the middle. 489 00:17:07,839 --> 00:17:09,520 Oh, yeah. All right, now listen, this is a 490 00:17:09,520 --> 00:17:11,540 catering kitchen. You're not gonna be dealing 491 00:17:11,540 --> 00:17:13,520 with bent pens and rusty 492 00:17:13,520 --> 00:17:15,700 spoons and some of the stuff you saw in the basement. 493 00:17:15,839 --> 00:17:17,640 Yes, chef. Yes, chef. All right, now listen, 494 00:17:17,720 --> 00:17:19,500 as social media chefs, what you 495 00:17:19,500 --> 00:17:21,560 do best is making first 496 00:17:21,560 --> 00:17:23,500 impressions. You want people to stop 497 00:17:23,500 --> 00:17:25,560 on your page, you want people to follow, you want 498 00:17:25,560 --> 00:17:27,580 people to like, so this challenge is about 499 00:17:27,580 --> 00:17:29,540 big colors, bold ideas. 500 00:17:29,880 --> 00:17:31,340 We're looking for you to impress us. 501 00:17:31,660 --> 00:17:33,280 Specifically, visually. 502 00:17:34,260 --> 00:17:35,320 I think I got this. 503 00:17:35,540 --> 00:17:37,620 Link, subscribe, click the notification buttons. 504 00:17:38,540 --> 00:17:39,840 You're gonna have 20 minutes. 505 00:17:40,080 --> 00:17:41,680 Grab as much as you can. 506 00:17:41,740 --> 00:17:43,580 I want the platform to look like it's 507 00:17:43,580 --> 00:17:44,540 going out of business. 508 00:17:44,900 --> 00:17:47,620 All right, grab the elevator. Okay, you're ready for war. 509 00:17:47,840 --> 00:17:48,440 Let's go. 510 00:17:50,660 --> 00:17:51,480 I hear it. 511 00:17:52,300 --> 00:17:53,360 All right, here it comes. 512 00:17:53,400 --> 00:17:55,020 When the light goes green, it's go time. 513 00:17:58,600 --> 00:17:59,000 Go! 514 00:17:59,560 --> 00:18:01,380 Let's go. Let's get over there. You got it. 515 00:18:01,400 --> 00:18:03,780 You need a viral dish. Make sure you grab 516 00:18:03,780 --> 00:18:05,760 a protein. Grab big flavors. 517 00:18:05,760 --> 00:18:07,460 There's beetroot juice over here that's 518 00:18:07,460 --> 00:18:09,520 colorful, gochujang that's super flavorful. 519 00:18:09,600 --> 00:18:11,640 I try to grab gochujang, but freaking 520 00:18:11,640 --> 00:18:13,460 Christian reaches over and 521 00:18:13,460 --> 00:18:15,600 rips it out of my hand. I'm not scared of 522 00:18:15,600 --> 00:18:17,440 anyone, but I would not want to pick a fight 523 00:18:17,440 --> 00:18:19,560 with Christian, that's for sure. Grab it or 524 00:18:19,560 --> 00:18:20,800 regret it. Let's go. 525 00:18:21,820 --> 00:18:23,660 Everyone is towering over 526 00:18:23,660 --> 00:18:25,500 me. The next thing I see is the 527 00:18:25,500 --> 00:18:27,380 tilapia, so I grab it. And 528 00:18:27,380 --> 00:18:29,300 wasabi peas. Five seconds. 529 00:18:29,740 --> 00:18:31,520 Herbs, spices, something to make 530 00:18:31,520 --> 00:18:33,200 a sauce. Let's go. 531 00:18:33,200 --> 00:18:35,240 If you can reach it, it's yours. And at the 532 00:18:35,240 --> 00:18:36,780 last second, I grab that beetroot juice. 533 00:18:37,640 --> 00:18:39,220 What am I going to do 534 00:18:39,220 --> 00:18:41,280 with this? Okay, here we go, everyone. 535 00:18:41,320 --> 00:18:43,260 Get ready. Your 20 minutes starts 536 00:18:43,260 --> 00:18:43,720 now. 537 00:18:49,680 --> 00:18:50,400 Okay, Maria, 538 00:18:50,620 --> 00:18:52,560 so you got a piece of snapper. 539 00:18:52,700 --> 00:18:55,020 I've got serrano ham, miso, 540 00:18:55,140 --> 00:18:56,920 and I've got rice ready to cook. 541 00:18:56,940 --> 00:18:58,580 Okay, you know what you can do with this is you can 542 00:18:58,580 --> 00:19:00,560 wrap the serrano ham around the fish. 543 00:19:00,800 --> 00:19:02,520 You can sear it. Wow, that's complicated. 544 00:19:03,300 --> 00:19:04,560 Vibrant colors. Yeah, 545 00:19:04,560 --> 00:19:06,720 great grab there. Okay, you don't have to do it. 546 00:19:06,800 --> 00:19:08,380 Just a suggestion. Okay, definitely. 547 00:19:09,980 --> 00:19:10,580 Andi, how are we 548 00:19:10,580 --> 00:19:12,560 doing? I'm just getting these sweet 549 00:19:12,560 --> 00:19:14,520 potatoes chopped up. I'm going to do a sweet 550 00:19:14,520 --> 00:19:16,600 potato puree. Okay. I've got this 551 00:19:16,600 --> 00:19:18,320 chicken breast here that I'm going to saute. 552 00:19:18,780 --> 00:19:20,240 Okay, and get the chicken cooking. 553 00:19:20,600 --> 00:19:22,560 I heard, chef. I heard, chef. Okay, let's 554 00:19:22,560 --> 00:19:22,720 go. 555 00:19:24,380 --> 00:19:26,520 Chef, how are you? Okay. I have a zucchini 556 00:19:26,520 --> 00:19:28,700 here. I have a tilapia and some wasabi peas. 557 00:19:28,740 --> 00:19:30,400 So we're a long way from the Flamin' Hot 558 00:19:30,400 --> 00:19:31,120 Cheetos, right? 559 00:19:32,860 --> 00:19:33,920 Growing up for me, 560 00:19:34,060 --> 00:19:36,020 I'm a pastor's kid, and it was a very 561 00:19:36,020 --> 00:19:37,780 strict household. We couldn't go anywhere, 562 00:19:37,900 --> 00:19:40,000 couldn't do anything, so I needed 563 00:19:40,000 --> 00:19:41,800 something to do with this energy that I have. 564 00:19:42,300 --> 00:19:43,780 Okay, beautiful people, let's go. 565 00:19:44,260 --> 00:19:45,940 I started with content creation 566 00:19:45,940 --> 00:19:48,200 and cooking. Today, Big Mama's 567 00:19:48,200 --> 00:19:50,080 been craving sushi for a while. With content creation, 568 00:19:50,180 --> 00:19:52,240 I feel so free to let go and to be me. 569 00:19:53,700 --> 00:19:54,760 Look at sexy. 570 00:19:55,580 --> 00:19:57,920 My channel is based upon deep fried foods 571 00:19:57,920 --> 00:20:00,040 and cheesy foods. We're here for a good time, baby. 572 00:20:00,040 --> 00:20:01,460 I'm not here to watch blister off. 573 00:20:05,640 --> 00:20:06,000 So 574 00:20:06,000 --> 00:20:08,100 listen, for the tilapia, comfort food, 575 00:20:08,180 --> 00:20:10,060 right? Right? Okay, you love comfort food, 576 00:20:10,160 --> 00:20:11,880 right? So let's treat this like 577 00:20:11,880 --> 00:20:13,460 as a coating for the fish if you want. 578 00:20:14,080 --> 00:20:15,200 Got it. Thanks, chef. 579 00:20:17,360 --> 00:20:18,120 Oh, got a beer 580 00:20:18,120 --> 00:20:20,100 for you, Landon. I'll be damned. 581 00:20:20,520 --> 00:20:21,460 You did get a beer, didn't you? 582 00:20:21,680 --> 00:20:22,460 Stout action. 583 00:20:23,920 --> 00:20:26,140 All right, Tim, where are we going? You're already rolling 584 00:20:26,140 --> 00:20:27,740 out meatballs. We're going meatballs. 585 00:20:27,980 --> 00:20:29,440 What is the rest of the dish? Well, 586 00:20:29,440 --> 00:20:31,700 that's the challenge here. I've got coconut milk, 587 00:20:31,880 --> 00:20:33,640 chili oil. I like this. 588 00:20:33,700 --> 00:20:35,640 If you get the meatballs cooking and then work 589 00:20:35,640 --> 00:20:37,260 on this coconut sauce, right? 590 00:20:37,480 --> 00:20:39,120 Too big, the meatballs. 20 minutes 591 00:20:39,120 --> 00:20:41,080 so the pork doesn't dry out around the outside. 592 00:20:42,160 --> 00:20:43,460 Take a half 593 00:20:43,460 --> 00:20:44,860 a breath. Take your time. 594 00:20:46,640 --> 00:20:47,380 Tim, what are we doing? 595 00:20:47,980 --> 00:20:49,400 You're good? Trying to open my chili oil. 596 00:20:49,740 --> 00:20:51,580 Come on, Tim. I can open that for you. 597 00:20:52,640 --> 00:20:52,880 Okay. 598 00:20:53,120 --> 00:20:55,400 You can't open a jar. 599 00:20:57,240 --> 00:20:57,860 You are 600 00:20:57,860 --> 00:20:59,760 embarrassing yourself on national 601 00:20:59,760 --> 00:21:01,240 television. I got it. I got it. 602 00:21:03,720 --> 00:21:04,240 I'm a 603 00:21:04,240 --> 00:21:06,020 stay-at-home dad. I don't touch the 604 00:21:06,020 --> 00:21:08,020 laundry. My wife does that, but I do the other 605 00:21:08,020 --> 00:21:09,580 stuff. Hey, girls. You hungry? 606 00:21:10,140 --> 00:21:11,980 I'm the one who does all the cooking in the house, 607 00:21:12,040 --> 00:21:14,080 and so a year and a half ago, I started 608 00:21:14,080 --> 00:21:15,880 posting food videos. Today, 609 00:21:16,000 --> 00:21:17,900 we're making my daughter's breakfast. I'm a 610 00:21:17,900 --> 00:21:20,000 big kid at heart. I'm just a goofball. 611 00:21:20,200 --> 00:21:22,000 This started out for fun, 612 00:21:22,000 --> 00:21:23,600 and now it's what I do. 613 00:21:23,600 --> 00:21:25,760 Principal called again, and the PTA 614 00:21:25,760 --> 00:21:27,680 moms are pissed. She said my lunches are 615 00:21:27,680 --> 00:21:29,100 causing a distraction. 616 00:21:29,500 --> 00:21:31,560 I like to embarrass my kids, but my daughters 617 00:21:31,560 --> 00:21:33,420 have no problem critiquing me. 618 00:21:33,680 --> 00:21:34,920 Tony, how do you feel about falafel? 619 00:21:36,660 --> 00:21:37,480 What have I 620 00:21:37,480 --> 00:21:39,640 created? You're not cooking 621 00:21:39,640 --> 00:21:41,680 out of your house, guys. There's no ring lamps 622 00:21:41,680 --> 00:21:43,500 down here. You're laughing at that, Tim. 623 00:21:43,520 --> 00:21:45,560 You know what that's about. Landon, how we 624 00:21:45,560 --> 00:21:47,640 doing? You got some great ingredients here. Mustard 625 00:21:47,640 --> 00:21:49,560 mackerel potatoes. You feel good with 626 00:21:49,560 --> 00:21:51,580 seafood? I don't do much seafood. 627 00:21:51,580 --> 00:21:53,540 You're from California, aren't you, dude? Yeah, 628 00:21:53,620 --> 00:21:55,580 but I eat out. I grew up in 629 00:21:55,580 --> 00:21:57,300 Ohio. We were nowhere near an ocean. 630 00:21:57,660 --> 00:21:59,540 I don't like seafood. I don't make it. 631 00:21:59,800 --> 00:22:01,740 Makes your house stink. I avoid it. 632 00:22:01,900 --> 00:22:03,580 So we're gonna sear these inside 633 00:22:03,580 --> 00:22:05,440 down. Yeah, I like that. This isn't 634 00:22:05,440 --> 00:22:07,260 hangover food, dude. No, it is not. Okay, bro. 635 00:22:07,360 --> 00:22:08,880 Let's go, dude. Let's make it happen. 636 00:22:09,320 --> 00:22:11,420 Listen, how are we making this viral? How are we gonna get 637 00:22:11,420 --> 00:22:12,760 people to stop the scroll? 638 00:22:13,160 --> 00:22:14,960 How are we gonna get people to subscribe, okay? 639 00:22:15,400 --> 00:22:16,600 We're gonna make it do what it do, baby. 640 00:22:17,340 --> 00:22:18,740 Pressure, pressure, pressure, pressure. 641 00:22:19,200 --> 00:22:20,820 Pretty pretty. If you could pick 642 00:22:20,820 --> 00:22:22,800 one social media chef right now, who would it be? 643 00:22:23,140 --> 00:22:24,860 I mean, I definitely have my eye on Andy. 644 00:22:25,040 --> 00:22:26,780 She's fire. I think I saw some stuff 645 00:22:26,780 --> 00:22:28,900 I can work with. Yeah, I would pick 646 00:22:28,900 --> 00:22:30,940 Christian. Look at the way he moves. Yeah, Christian 647 00:22:30,940 --> 00:22:32,020 can cook. It's incredible. 648 00:22:35,880 --> 00:22:36,680 Filipinos not 649 00:22:36,680 --> 00:22:38,340 necessarily are known for being spicy, 650 00:22:38,800 --> 00:22:40,660 but I am. We've come to 651 00:22:40,660 --> 00:22:42,680 what I was born to do, fry some 652 00:22:42,680 --> 00:22:44,780 chicken. I'm a social media chef and 653 00:22:44,780 --> 00:22:46,300 culinary producer for First We Feast. 654 00:22:46,300 --> 00:22:48,020 Christian, it's Sean here. 655 00:22:48,240 --> 00:22:50,140 Your mission is to make the 656 00:22:50,140 --> 00:22:52,360 perfect wing. I make tons 657 00:22:52,360 --> 00:22:54,580 of different recipes and multiple techniques, 658 00:22:54,820 --> 00:22:56,220 but everything has to be spicy. 659 00:22:56,480 --> 00:22:57,780 Spin, spin, toss. 660 00:22:58,260 --> 00:23:00,160 I want your eyes to roll back when you're eating 661 00:23:00,160 --> 00:23:01,500 my food. Just roll back. 662 00:23:02,360 --> 00:23:03,740 Christian, what's up? What's up, what's up? 663 00:23:03,800 --> 00:23:06,180 I'm making a steak. I'm making a fennel 664 00:23:06,180 --> 00:23:08,180 verblanc. Okay, all right, keep going. Go, go, go. 665 00:23:08,880 --> 00:23:09,280 Cook 666 00:23:10,140 --> 00:23:10,540 perfectly. 667 00:23:12,840 --> 00:23:14,200 Let's go, let's go, let's go. 668 00:23:14,200 --> 00:23:15,820 Let's go, Andy. Let's move, let's move. 669 00:23:16,140 --> 00:23:18,160 She better hurry up, Andy, because that 670 00:23:18,160 --> 00:23:20,160 chicken's going to be undercooked. Chef, I'm 671 00:23:20,160 --> 00:23:22,100 having an issue with some beetroot. 672 00:23:22,140 --> 00:23:24,180 What am I doing? Chef Blaze, to the 673 00:23:24,180 --> 00:23:26,140 rescue, please. Just get on the stove 674 00:23:26,140 --> 00:23:28,140 and start reducing it. Maybe let's add a little 675 00:23:28,140 --> 00:23:30,040 bit of sugar to it, a little bit of red wine vinegar, 676 00:23:30,080 --> 00:23:32,140 and you're making this beautiful beet sauce for it. 677 00:23:35,340 --> 00:23:36,160 Okay, Matt, what 678 00:23:36,160 --> 00:23:37,900 are we making here? I've got these beautiful head-on 679 00:23:37,900 --> 00:23:40,280 prawns. Okay. I'm going to fry them. 680 00:23:40,520 --> 00:23:42,040 You're frying them with a little bit of a batter 681 00:23:42,040 --> 00:23:43,760 over here? I am, yes. Okay, let's go. Keep moving, okay? 682 00:23:43,760 --> 00:23:45,980 Keep moving. Ten minutes down, ten to go. 683 00:23:47,160 --> 00:23:48,060 Get off of there. 684 00:23:48,680 --> 00:23:50,120 All right, landing. Just one minute 685 00:23:50,120 --> 00:23:52,040 on the other side, pull it out. Clean your station up. 686 00:23:52,080 --> 00:23:53,980 It's a mess, yeah. The stations are 687 00:23:53,980 --> 00:23:55,780 a disaster. Gordon and I issue would 688 00:23:55,780 --> 00:23:57,620 absolutely lose it. Okay, let's go. 689 00:23:58,240 --> 00:24:00,200 If my room looked like this when I was younger, 690 00:24:00,280 --> 00:24:01,620 I would have gotten my ass beaten. 691 00:24:02,700 --> 00:24:03,780 Six minutes left. 692 00:24:04,520 --> 00:24:04,900 Unbelievable. 693 00:24:06,460 --> 00:24:07,520 Where's the chicken, Andy? 694 00:24:07,840 --> 00:24:09,880 Uh, it's still in the pan. 695 00:24:11,260 --> 00:24:12,200 That's undercooked, 696 00:24:12,260 --> 00:24:13,760 you know that. I'm terrified, 697 00:24:14,140 --> 00:24:15,840 because you can't eat it raw, like any 698 00:24:15,840 --> 00:24:18,020 other meat you can get away 699 00:24:18,020 --> 00:24:19,960 with. Five minutes to bring it together. 700 00:24:20,380 --> 00:24:21,620 You got to take it right to the wire. 701 00:24:22,140 --> 00:24:23,720 I'm nervous about Andy's chicken. 702 00:24:23,960 --> 00:24:26,700 Same. Um... 703 00:24:26,700 --> 00:24:27,840 So stressful. 704 00:24:28,500 --> 00:24:29,660 Four minutes left. 705 00:24:30,380 --> 00:24:31,540 Okay, let's go. 706 00:24:32,660 --> 00:24:34,160 Oh, what am I doing, what am I doing? 707 00:24:34,580 --> 00:24:35,540 Look, Andy's not happy. 708 00:24:35,880 --> 00:24:37,900 I can confirm 709 00:24:37,900 --> 00:24:40,060 the chicken is cooked. 710 00:24:42,800 --> 00:24:44,140 Hopefully it's not overcooked. 711 00:24:44,280 --> 00:24:46,040 Now I know, I'm worried that it's overcooked. 712 00:24:46,860 --> 00:24:47,920 Two minutes left, 713 00:24:47,940 --> 00:24:48,760 so now start plating. 714 00:24:50,460 --> 00:24:51,820 They have to be colorful, 715 00:24:51,980 --> 00:24:54,180 they have to be bright, they have to be viral. 716 00:24:54,480 --> 00:24:56,000 It has to be a dish that's gonna get 717 00:24:56,000 --> 00:24:57,180 you to the top level, okay? 718 00:24:57,560 --> 00:25:00,040 Yes, chef. Everyone likes cheese. 719 00:25:00,960 --> 00:25:01,420 Five, 720 00:25:02,540 --> 00:25:03,460 four, three, 721 00:25:04,600 --> 00:25:05,520 two, one. 722 00:25:05,520 --> 00:25:07,220 Hands up, hands up. 723 00:25:07,640 --> 00:25:08,400 That was something. 724 00:25:10,100 --> 00:25:10,580 Okay. 725 00:25:11,660 --> 00:25:12,140 Woo! 726 00:25:13,180 --> 00:25:15,440 Naisha, Gordon, we raised 727 00:25:15,440 --> 00:25:17,560 levels, and I think we raised the level 728 00:25:17,560 --> 00:25:19,320 of tension up here for sure. They look good. 729 00:25:20,100 --> 00:25:21,280 All right, well, let's get into it. 730 00:25:21,320 --> 00:25:23,740 We have Christian's curried skirt steak 731 00:25:23,740 --> 00:25:25,420 with a gochujang butter sauce. 732 00:25:26,620 --> 00:25:27,480 The enokis and some 733 00:25:27,480 --> 00:25:29,600 spinach. A little banana leaf 734 00:25:29,600 --> 00:25:30,460 for the aesthetic there. 735 00:25:31,620 --> 00:25:32,540 That steak's cooked beautifully. 736 00:25:32,540 --> 00:25:34,260 It is a mouth-in-the-mouth moment. 737 00:25:34,420 --> 00:25:36,660 Just on the optics alone, I'd definitely stop scrolling 738 00:25:36,660 --> 00:25:38,560 and study that dish. Great job. 739 00:25:38,840 --> 00:25:39,120 Thank you. 740 00:25:40,140 --> 00:25:42,560 Okay, next up, we have Mireya's 741 00:25:42,560 --> 00:25:44,420 serrano ham wrapped snapper 742 00:25:44,420 --> 00:25:46,100 with rice and some charred tomatoes. 743 00:25:46,420 --> 00:25:48,820 I don't know if this one is as worthy of the gram, 744 00:25:48,940 --> 00:25:50,300 but sometimes you're just looking at a picture 745 00:25:50,300 --> 00:25:51,780 and you want to dig in and eat it, right? 746 00:25:52,680 --> 00:25:53,340 That's good. 747 00:25:53,900 --> 00:25:56,140 Yeah, the serrano ham is a really great 748 00:25:56,140 --> 00:25:57,480 protection for the fish. 749 00:25:57,680 --> 00:26:00,420 I love the crispy saltiness that serrano ham 750 00:26:00,420 --> 00:26:01,900 gives to the fish. It's exceptional. 751 00:26:03,000 --> 00:26:03,440 Exceptional. 752 00:26:04,440 --> 00:26:06,440 Exceptional. Thank you, Chef Ramsay. 753 00:26:06,860 --> 00:26:08,160 You've just... 754 00:26:08,980 --> 00:26:10,420 You've just made my... 755 00:26:11,500 --> 00:26:11,940 millennium. 756 00:26:13,640 --> 00:26:14,740 Okay, moving on. 757 00:26:15,120 --> 00:26:16,100 This is Tim's 758 00:26:16,100 --> 00:26:18,160 pork meatballs with a coconut curry. 759 00:26:19,200 --> 00:26:20,540 It's a shame because it looks vibrant. 760 00:26:20,780 --> 00:26:21,840 Meatball's a little bit dry. 761 00:26:22,000 --> 00:26:23,440 Any breadcrumbs in there? I did. 762 00:26:23,820 --> 00:26:25,480 So that just gets drier and drier and drier, 763 00:26:25,580 --> 00:26:27,740 so you can't really taste the pork, which is a shame. 764 00:26:28,900 --> 00:26:29,820 Next up we have 765 00:26:29,820 --> 00:26:32,240 Matt's crispy shrimp with curry noodles. 766 00:26:32,540 --> 00:26:33,840 Wow. Is it tall enough 767 00:26:33,840 --> 00:26:34,560 is the question. 768 00:26:35,640 --> 00:26:37,220 It's eye-catching. And again, 769 00:26:37,380 --> 00:26:39,400 you've got to mind yourselves, guys. Not four assistants, 770 00:26:39,580 --> 00:26:41,260 not 18 ring lights. 20 minutes. 771 00:26:41,460 --> 00:26:42,040 It looks beautiful. 772 00:26:45,660 --> 00:26:47,180 Shrimp are cooked beautifully. 773 00:26:47,840 --> 00:26:49,200 Yeah, I mean, the quick note here is 774 00:26:49,200 --> 00:26:51,480 visually it's great. Just remember you're serving 775 00:26:51,480 --> 00:26:53,240 a couple people, right? You don't need to make 776 00:26:53,240 --> 00:26:54,660 a big, big meal all the time. 777 00:26:55,880 --> 00:26:57,480 Okay, so this is Miriam's 778 00:26:57,480 --> 00:26:59,340 wasabi pea-crusted tilapia 779 00:26:59,340 --> 00:27:01,480 with beet sauce. Honestly, it looks like 780 00:27:01,480 --> 00:27:02,380 someone's cut themselves. 781 00:27:03,100 --> 00:27:05,160 The beet sauce is actually really delicious. 782 00:27:05,440 --> 00:27:07,480 Vibrant, earthy. It would pair nicely 783 00:27:07,480 --> 00:27:09,080 with something rich like a venison 784 00:27:09,080 --> 00:27:11,300 or a beef that can stand up to it. 785 00:27:11,360 --> 00:27:13,740 It really overpowers the delicate fish. 786 00:27:13,940 --> 00:27:15,380 The actual crust needs more seasoning. 787 00:27:17,120 --> 00:27:19,540 Okay, next up we have Landon's 788 00:27:19,540 --> 00:27:20,900 seared mackerel with 789 00:27:21,360 --> 00:27:23,800 purple potato salad and a mustard cream sauce. 790 00:27:24,640 --> 00:27:25,620 Mackerel's cooked beautifully. 791 00:27:25,620 --> 00:27:27,300 Skin is nice and crispy. 792 00:27:27,520 --> 00:27:29,600 Cheapest fish on the market, but you've elevated it. 793 00:27:29,640 --> 00:27:29,900 Well done. 794 00:27:31,020 --> 00:27:33,380 Okay, last up, we have Andy's 795 00:27:33,380 --> 00:27:35,820 spiced and seared chicken breast with a sweet potato 796 00:27:35,820 --> 00:27:37,600 puree and a snap pea salad. 797 00:27:41,720 --> 00:27:43,280 Puree, nailed beautifully. 798 00:27:43,640 --> 00:27:45,560 But the chicken 799 00:27:45,560 --> 00:27:46,560 should have gone on earlier. 800 00:27:47,220 --> 00:27:48,340 Chicken needs time to rest. 801 00:27:48,820 --> 00:27:50,900 So when you slice it like this, it's got all these string 802 00:27:51,360 --> 00:27:52,620 effects because it's dry. 803 00:27:53,360 --> 00:27:55,100 Give yourself more time 804 00:27:55,100 --> 00:27:56,280 with a chicken breast like that. 805 00:27:56,840 --> 00:27:59,240 Yeah, what I love about this dish is it's very autumnal. 806 00:27:59,340 --> 00:28:01,220 You have the sweet potato. It's really silky. 807 00:28:01,300 --> 00:28:02,920 The pomegranate overall is tasty. 808 00:28:04,200 --> 00:28:04,960 All right, everyone. 809 00:28:05,160 --> 00:28:07,080 Have a chat with yourselves, and we'll get right back 810 00:28:07,080 --> 00:28:07,480 to you, okay? 811 00:28:09,740 --> 00:28:10,140 Interesting. 812 00:28:12,140 --> 00:28:12,940 I love 813 00:28:12,940 --> 00:28:15,040 the tempura shrimp. My eye went directly 814 00:28:15,040 --> 00:28:16,500 to that plate. Really beautiful. 815 00:28:17,060 --> 00:28:19,000 And the big letdown for me was the tilapia. 816 00:28:19,420 --> 00:28:20,980 This unseasoned crust on top 817 00:28:20,980 --> 00:28:23,000 and then the ground pork. Everything was 818 00:28:23,000 --> 00:28:24,960 so dry. When the meatball's that big 819 00:28:24,960 --> 00:28:27,020 and you fry it, it sucks up all of the 820 00:28:27,020 --> 00:28:27,860 juice. Put it in the sauce. 821 00:28:28,680 --> 00:28:30,120 Shall we? Absolutely. 822 00:28:32,220 --> 00:28:33,080 Now the first 823 00:28:33,080 --> 00:28:35,080 three people that have earned their way to cook 824 00:28:35,080 --> 00:28:36,460 on the top level are 825 00:28:39,920 --> 00:28:40,880 Matt, Landon, 826 00:28:41,560 --> 00:28:42,300 and Mireya. 827 00:28:43,280 --> 00:28:45,020 Head to the elevator. You've earned your 828 00:28:45,020 --> 00:28:45,760 way up. Congratulations. 829 00:28:47,200 --> 00:28:48,920 Holy mackerel, we're still here. 830 00:28:49,700 --> 00:28:50,920 Okay, the next two people 831 00:28:50,920 --> 00:28:52,900 that have earned their spot to cook on the 832 00:28:52,900 --> 00:28:54,160 top level are 833 00:28:56,440 --> 00:28:56,920 Christian, 834 00:28:58,520 --> 00:28:59,000 and 835 00:28:59,000 --> 00:29:00,820 Andy. Head to the elevator with your 836 00:29:00,820 --> 00:29:03,140 colleagues. I can't believe it! 837 00:29:03,280 --> 00:29:04,380 I was doubting myself. 838 00:29:04,860 --> 00:29:05,600 I gotta stop that. 839 00:29:06,920 --> 00:29:08,360 Tim, Miriam, 840 00:29:08,760 --> 00:29:10,860 unfortunately only one of you are gonna 841 00:29:10,860 --> 00:29:12,340 make it to the top level. Yes, chef. 842 00:29:12,640 --> 00:29:14,960 I keep thinking of my family. I keep thinking 843 00:29:14,960 --> 00:29:16,980 of my daughters. I've given up so much 844 00:29:16,980 --> 00:29:18,880 to be here. To get eliminated in 845 00:29:18,880 --> 00:29:20,900 the audition rounds would just be 846 00:29:20,900 --> 00:29:22,760 devastating. The person moving 847 00:29:22,760 --> 00:29:24,820 to the next level is... 848 00:29:28,560 --> 00:29:29,340 The person 849 00:29:29,340 --> 00:29:31,220 moving to the next level is... 850 00:29:35,860 --> 00:29:36,300 Tim. 851 00:29:36,640 --> 00:29:38,460 Awesome. Good job. 852 00:29:38,800 --> 00:29:39,500 Good job. 853 00:29:42,260 --> 00:29:44,360 Miriam, first of all, you had 854 00:29:44,360 --> 00:29:45,720 me at Flaming Hot Cheetos. 855 00:29:46,340 --> 00:29:48,320 Your social media is an absolute joy 856 00:29:48,320 --> 00:29:50,320 to watch, and you've been a joy in person, and we're gonna 857 00:29:50,320 --> 00:29:52,380 keep watching you, okay? Thank you. It has definitely 858 00:29:52,380 --> 00:29:54,420 been an honor to meet all of you. It's been truly 859 00:29:54,420 --> 00:29:56,380 a blessing. This was a very 860 00:29:56,380 --> 00:29:58,500 tough audition. Love you!