1 00:00:01,009 --> 00:00:02,770 (Transcrito por TurboScribe.ai. Atualize para Ilimitado para remover esta mensagem.) Previously on Next Level Chefs. 2 00:00:02,770 --> 00:00:02,910 Woo! 3 00:00:03,770 --> 00:00:07,050 Today is the eight social media stars. 4 00:00:08,570 --> 00:00:09,890 This is just crazy. 5 00:00:10,110 --> 00:00:10,770 Jim, what are we doing? 6 00:00:10,950 --> 00:00:13,790 You are embarrassing yourself on national television. 7 00:00:13,950 --> 00:00:14,850 All of you, congratulations. 8 00:00:15,170 --> 00:00:17,910 We have the five most talented social media chefs 9 00:00:17,910 --> 00:00:19,270 anywhere in America. 10 00:00:19,570 --> 00:00:20,730 Ha ha ha ha! 11 00:00:21,090 --> 00:00:22,190 And tonight... 12 00:00:22,190 --> 00:00:22,710 Let's go! 13 00:00:22,710 --> 00:00:23,810 Go home, chefs. 14 00:00:24,030 --> 00:00:27,130 This is like a crazy pack of animals going after food. 15 00:00:27,470 --> 00:00:29,130 My heart is beating out of my chest. 16 00:00:29,130 --> 00:00:30,530 Cooking is like a dance. 17 00:00:30,970 --> 00:00:31,409 Musica. 18 00:00:31,670 --> 00:00:32,130 Pop, pop. 19 00:00:34,390 --> 00:00:35,550 Talk about a dremel. 20 00:00:35,750 --> 00:00:38,250 So much spice, my head's gonna turn pink any second now. 21 00:00:38,850 --> 00:00:39,550 Time check. 22 00:00:39,630 --> 00:00:40,510 He's not gonna make it. 23 00:00:41,530 --> 00:00:42,830 Last chance to impress. 24 00:00:43,210 --> 00:00:44,310 I wanna make it to the draft. 25 00:00:44,530 --> 00:00:45,930 I wanna be on one of those mentors' teams. 26 00:01:02,530 --> 00:01:03,890 It's about to get real. 27 00:01:04,950 --> 00:01:05,390 Woo! 28 00:01:07,350 --> 00:01:09,790 The elevator doors open, and I'm like, 29 00:01:09,790 --> 00:01:11,030 it can't be that bad. 30 00:01:12,990 --> 00:01:13,950 It's that bad. 31 00:01:14,390 --> 00:01:15,750 It's like my first apartment. 32 00:01:16,030 --> 00:01:16,910 Holy moly. 33 00:01:17,110 --> 00:01:17,890 Is there a grater here? 34 00:01:18,190 --> 00:01:19,530 Yeah, it's somewhere down there. 35 00:01:19,630 --> 00:01:21,530 I mean, probably got some fingernails in it. 36 00:01:23,870 --> 00:01:24,630 Let's go! 37 00:01:27,310 --> 00:01:28,570 What's up, home chefs? 38 00:01:28,990 --> 00:01:30,270 How you feeling? 39 00:01:30,810 --> 00:01:31,930 How did I get here? 40 00:01:32,570 --> 00:01:33,910 Like, me? 41 00:01:34,170 --> 00:01:36,490 I'm just like a little home chef. 42 00:01:36,750 --> 00:01:40,250 I took my dad to Gordon Ramsay's restaurant for Father's Day. 43 00:01:40,430 --> 00:01:41,250 There's eight of you. 44 00:01:41,250 --> 00:01:44,070 Only seven of you are gonna make it up to the next level, 45 00:01:44,310 --> 00:01:45,770 which means one of you, 46 00:01:45,990 --> 00:01:48,130 your audition's gonna start and end in this kitchen. 47 00:01:48,410 --> 00:01:49,230 Don't let it be you. 48 00:01:49,450 --> 00:01:49,650 Yeah. 49 00:01:49,810 --> 00:01:50,590 Yes, chef. 50 00:01:50,950 --> 00:01:52,110 You guys ready for the first challenge? 51 00:01:52,210 --> 00:01:52,610 Yes, ma'am. 52 00:01:53,510 --> 00:01:54,430 We've all been there. 53 00:01:54,650 --> 00:01:57,070 It's dinner time, and all you have is leftovers. 54 00:01:57,230 --> 00:01:58,170 You gotta repurpose it. 55 00:01:58,270 --> 00:01:58,670 All right. 56 00:01:58,910 --> 00:02:02,290 You're gonna have 20 minutes to make a delicious dish 57 00:02:02,290 --> 00:02:04,070 using leftover ingredients 58 00:02:04,070 --> 00:02:06,030 that are gonna come down from that platform. 59 00:02:06,570 --> 00:02:07,949 Okay, guys, hands on the rail, please. 60 00:02:08,090 --> 00:02:08,850 Oh, my goodness. 61 00:02:09,090 --> 00:02:09,530 Let's go! 62 00:02:11,150 --> 00:02:12,710 Platform is on the move. 63 00:02:12,990 --> 00:02:13,950 Grab a protein. 64 00:02:14,090 --> 00:02:15,630 They're all in the top tier. 65 00:02:15,810 --> 00:02:16,250 Here we go. 66 00:02:16,570 --> 00:02:17,490 Our leftovers challenge. 67 00:02:17,710 --> 00:02:18,510 It's gonna be exciting, this one. 68 00:02:18,630 --> 00:02:19,430 I'm super excited. 69 00:02:19,630 --> 00:02:21,150 I think you fail this challenge 70 00:02:21,150 --> 00:02:22,750 if you just reheat the leftovers. 71 00:02:23,070 --> 00:02:23,250 Yeah. 72 00:02:24,470 --> 00:02:25,510 You got this. 73 00:02:26,430 --> 00:02:27,710 Go, go, go, go, go, go! 74 00:02:27,930 --> 00:02:28,970 Let's go! 75 00:02:29,110 --> 00:02:30,550 We have chicken. 76 00:02:30,970 --> 00:02:31,750 Rotisserie chicken. 77 00:02:31,870 --> 00:02:32,530 I want that. 78 00:02:32,770 --> 00:02:33,730 And as I go to grab, 79 00:02:35,010 --> 00:02:36,530 Michael snatches it away from me. 80 00:02:36,570 --> 00:02:37,270 Pork ribs. 81 00:02:37,570 --> 00:02:38,390 No time to think. 82 00:02:38,390 --> 00:02:39,590 Grab the pork ribs. 83 00:02:39,950 --> 00:02:40,370 Oh, crap. 84 00:02:40,450 --> 00:02:41,490 What do I do with pork ribs? 85 00:02:41,690 --> 00:02:42,150 Lasagna. 86 00:02:42,730 --> 00:02:43,370 Canned ham. 87 00:02:43,730 --> 00:02:45,950 Canned ham, instant flavor, instant texture. 88 00:02:46,130 --> 00:02:46,610 This is mine. 89 00:02:46,750 --> 00:02:47,490 Pork ribs. 90 00:02:47,670 --> 00:02:49,550 This is like a crazy pack of animals 91 00:02:49,550 --> 00:02:50,590 going after food. 92 00:02:51,930 --> 00:02:53,990 These are not the most beautiful ingredients, guys. 93 00:02:54,110 --> 00:02:55,170 Oh, I gotta get... 94 00:02:55,170 --> 00:02:55,270 Oh. 95 00:02:55,550 --> 00:02:57,090 I'm grabbing canned salmon. 96 00:02:57,430 --> 00:02:59,950 Any little inkling of hope I had 97 00:02:59,950 --> 00:03:00,770 was like, bye. 98 00:03:01,290 --> 00:03:03,070 This is the worst possible grab 99 00:03:03,070 --> 00:03:04,050 I think I could have gotten. 100 00:03:04,290 --> 00:03:05,110 Is that a rib? 101 00:03:05,630 --> 00:03:07,890 Three, two, one. 102 00:03:07,890 --> 00:03:08,210 Oh, my goodness. 103 00:03:08,330 --> 00:03:09,690 Grab ingredients, grab ingredients. 104 00:03:09,950 --> 00:03:10,710 Don't let it go away. 105 00:03:11,330 --> 00:03:11,730 You got it. 106 00:03:11,790 --> 00:03:12,930 Canned salmon wouldn't have been 107 00:03:12,930 --> 00:03:14,330 my favorite choice either here. 108 00:03:14,630 --> 00:03:15,890 Your time starts right now. 109 00:03:18,230 --> 00:03:19,390 Oh, this stove doesn't work. 110 00:03:19,490 --> 00:03:20,010 Here we go. 111 00:03:20,610 --> 00:03:20,950 Whoo! 112 00:03:21,450 --> 00:03:21,810 Danielle. 113 00:03:22,030 --> 00:03:22,570 Oh, baby. 114 00:03:23,110 --> 00:03:23,890 This is wild. 115 00:03:24,070 --> 00:03:24,870 This is wild. 116 00:03:25,050 --> 00:03:25,530 What do you have? 117 00:03:25,690 --> 00:03:26,690 Okay, I've got canned salmon. 118 00:03:26,730 --> 00:03:27,330 We have pineapple. 119 00:03:27,510 --> 00:03:28,630 We've got the long grain rice. 120 00:03:28,770 --> 00:03:30,550 We're gonna try a sauce with the worcestershire, 121 00:03:30,830 --> 00:03:31,910 so it's gonna be a salmon and chard 122 00:03:31,910 --> 00:03:32,690 pineapple fried rice. 123 00:03:32,750 --> 00:03:33,110 We love it. 124 00:03:33,130 --> 00:03:33,250 Yeah. 125 00:03:33,690 --> 00:03:34,790 Okay, I like this. 126 00:03:34,930 --> 00:03:35,510 I like Danielle. 127 00:03:35,510 --> 00:03:35,750 Yeah. 128 00:03:36,070 --> 00:03:36,810 She's in the zone. 129 00:03:37,890 --> 00:03:39,010 I'm pretty pumped, 130 00:03:39,110 --> 00:03:41,110 but I know I can put that flavor palette together 131 00:03:41,110 --> 00:03:42,930 and show all of the home chefs in America, 132 00:03:43,430 --> 00:03:44,130 look what you can do. 133 00:03:44,310 --> 00:03:45,870 You want to make it onto one of our teams. 134 00:03:46,010 --> 00:03:47,390 I want one of you to want me. 135 00:03:49,250 --> 00:03:50,130 How you doing, Elise? 136 00:03:50,890 --> 00:03:54,010 I grabbed meatloaf and some old mashed potatoes. 137 00:03:54,070 --> 00:03:54,330 Yep. 138 00:03:54,370 --> 00:03:55,470 What are you going to make? 139 00:03:55,810 --> 00:03:56,170 Meatloaf? 140 00:03:56,690 --> 00:03:57,050 Meatballs. 141 00:03:57,190 --> 00:03:57,550 Smart. 142 00:03:58,170 --> 00:03:59,150 And you tasted the meatloaf? 143 00:03:59,670 --> 00:04:00,050 So you can... 144 00:04:00,050 --> 00:04:01,130 I was afraid to taste it. 145 00:04:01,630 --> 00:04:02,430 Yeah, just so you know 146 00:04:02,430 --> 00:04:03,390 where you're going with the seasoning. 147 00:04:03,770 --> 00:04:04,210 Yes, chef. 148 00:04:04,210 --> 00:04:04,670 I hear you. 149 00:04:09,340 --> 00:04:10,260 Come on, Spam. 150 00:04:11,880 --> 00:04:12,240 Boom. 151 00:04:12,440 --> 00:04:14,280 This is some slimy stuff. 152 00:04:14,420 --> 00:04:16,040 Never cooked with canned ham before. 153 00:04:16,260 --> 00:04:18,279 It smells like you can definitely put this 154 00:04:18,279 --> 00:04:19,320 in your bunker for the apocalypse. 155 00:04:19,620 --> 00:04:20,300 How we feeling, Jared? 156 00:04:20,399 --> 00:04:21,600 Oh, we're feeling good right now, chef. 157 00:04:21,800 --> 00:04:23,500 I plan on making canned ham mac and cheese, 158 00:04:23,620 --> 00:04:25,000 a little panko crunch on the top, 159 00:04:25,620 --> 00:04:27,680 keeping it classic with a little ranch powder. 160 00:04:27,980 --> 00:04:28,880 Classic. Classic. 161 00:04:29,040 --> 00:04:30,720 This guy is absolutely ripped. 162 00:04:31,020 --> 00:04:32,280 It's like looking at Clark Kent 163 00:04:32,280 --> 00:04:33,320 when I talk to you, honestly. 164 00:04:36,200 --> 00:04:38,760 Jared Veldheer, Hillsdale College, home chef. 165 00:04:40,120 --> 00:04:42,100 For my career, I was a professional fat guy. 166 00:04:42,240 --> 00:04:43,660 I was an offensive lineman in the NFL. 167 00:04:44,340 --> 00:04:45,800 I played 12 years of professional football. 168 00:04:45,960 --> 00:04:46,880 I played for five teams. 169 00:04:47,100 --> 00:04:49,500 It was an amazing chapter of my life. 170 00:04:50,960 --> 00:04:52,380 I started cooking in college 171 00:04:52,380 --> 00:04:53,960 when I didn't want to eat, like, 172 00:04:53,960 --> 00:04:55,140 the nasty cafeteria food. 173 00:04:55,860 --> 00:04:56,780 After my football career, 174 00:04:56,880 --> 00:04:58,000 I was looking for the next chapter, 175 00:04:58,200 --> 00:05:00,020 and I became the lunch lady at my kid's school. 176 00:05:01,220 --> 00:05:03,380 I had never been in a professional kitchen before. 177 00:05:03,480 --> 00:05:05,040 I had no catering experience. 178 00:05:05,460 --> 00:05:07,220 But I wanted to teach some kids 179 00:05:07,220 --> 00:05:08,800 that stuff that's good for you 180 00:05:08,800 --> 00:05:09,900 can be amazingly delicious. 181 00:05:10,580 --> 00:05:11,780 The 6-8 1⁄2 lunch lady 182 00:05:11,780 --> 00:05:12,960 is about as common as Bigfoot. 183 00:05:13,340 --> 00:05:14,300 You're not gonna see it, 184 00:05:14,380 --> 00:05:16,280 so just the pure novelty of it 185 00:05:16,280 --> 00:05:18,620 was, like, something that was kind of fun the entire time. 186 00:05:18,800 --> 00:05:21,040 The critiques I'd get from a 4-year-old 187 00:05:21,040 --> 00:05:22,320 all the way up to a 13-year-old 188 00:05:22,320 --> 00:05:24,420 definitely has me prepared for any critiques 189 00:05:24,420 --> 00:05:26,080 that Chef Ramsay's gonna throw out. 190 00:05:27,480 --> 00:05:28,380 Kids watching at home, 191 00:05:28,400 --> 00:05:29,240 this is not how you open a can? 192 00:05:29,380 --> 00:05:30,000 Definitely not. 193 00:05:30,460 --> 00:05:31,800 I would suggest, Jared, 194 00:05:31,820 --> 00:05:33,540 just put it in your bicep and just, like... 195 00:05:33,540 --> 00:05:34,040 Yeah, crush it. 196 00:05:34,040 --> 00:05:34,880 Just crush it. 197 00:05:35,320 --> 00:05:35,700 Michael. 198 00:05:35,920 --> 00:05:36,260 Hi. 199 00:05:36,560 --> 00:05:36,980 Hi. 200 00:05:37,280 --> 00:05:37,740 How are you? 201 00:05:37,740 --> 00:05:38,540 What did you grab? Wonderful. 202 00:05:38,880 --> 00:05:40,480 Grabbed the rotisserie chicken. 203 00:05:40,640 --> 00:05:40,860 Awesome. 204 00:05:41,060 --> 00:05:43,640 So I'm gonna do a little chicken-inspired moussaka. 205 00:05:43,960 --> 00:05:44,380 Moussaka. 206 00:05:44,900 --> 00:05:45,260 Okay. 207 00:05:45,480 --> 00:05:46,220 In 20 minutes. 208 00:05:49,720 --> 00:05:50,600 How we feeling? 209 00:05:51,240 --> 00:05:51,800 Dancing? 210 00:05:52,500 --> 00:05:53,900 Putting the good vibes in? 211 00:05:54,000 --> 00:05:55,040 I recognize him. 212 00:05:55,820 --> 00:05:56,700 He's a dancer. 213 00:05:57,320 --> 00:05:59,480 That's the guy from the viral football video. 214 00:06:00,600 --> 00:06:02,200 So there's a viral video 215 00:06:02,200 --> 00:06:03,560 that went around a couple years ago 216 00:06:03,560 --> 00:06:05,100 of the dancing blue-shirt guy, 217 00:06:05,260 --> 00:06:08,020 where I was disguised as a security guard 218 00:06:08,020 --> 00:06:09,200 at the University of Tennessee. 219 00:06:14,330 --> 00:06:16,550 At the time, I thought nobody would see it. 220 00:06:16,990 --> 00:06:18,450 Holy moly, it went viral. 221 00:06:18,910 --> 00:06:19,810 It's global, 222 00:06:20,230 --> 00:06:23,090 and it was an absolute life-changing moment. 223 00:06:25,010 --> 00:06:27,190 So day by day, I'm a choreographer 224 00:06:27,190 --> 00:06:29,650 for local high school musical theater departments, 225 00:06:29,990 --> 00:06:32,230 and on the side of that, I'm just a home cook. 226 00:06:32,730 --> 00:06:35,390 Cooking has been, for, like, the past 20 years, 227 00:06:35,390 --> 00:06:36,770 a good stress relief. 228 00:06:37,390 --> 00:06:38,530 It's just like a routine. 229 00:06:38,790 --> 00:06:39,650 You need some jazz. 230 00:06:39,890 --> 00:06:40,610 You need some tap. 231 00:06:40,850 --> 00:06:41,590 You need some ballet. 232 00:06:42,030 --> 00:06:44,450 You can't just have step touch for the rest of your life. 233 00:06:45,030 --> 00:06:45,650 Ha-ha-ha. 234 00:06:46,830 --> 00:06:48,430 Let's get twerking on that. 235 00:06:48,750 --> 00:06:49,850 Ten minutes left, guys. 236 00:06:49,870 --> 00:06:50,670 Oh, my gosh. 237 00:06:51,670 --> 00:06:52,750 Check out this pan. 238 00:06:52,910 --> 00:06:54,450 That thing is all wobbly and stuff. 239 00:06:54,550 --> 00:06:55,830 It's not easy for a home chef. 240 00:06:55,890 --> 00:06:57,130 Oh, my Lord, that is brutal. 241 00:06:57,450 --> 00:06:58,330 They're not professionals. 242 00:06:58,630 --> 00:06:59,470 They're just making dinner, 243 00:06:59,690 --> 00:07:02,550 but it's all about intuitive cooking, 244 00:07:02,750 --> 00:07:04,370 and I think that's what these home chefs bring. 245 00:07:04,370 --> 00:07:06,430 I have one question for you all. 246 00:07:06,650 --> 00:07:07,150 Yes, chef. 247 00:07:07,230 --> 00:07:08,550 Who wants to make it to the middle level? 248 00:07:08,590 --> 00:07:08,850 Got it. 249 00:07:09,110 --> 00:07:09,750 Right here. 250 00:07:09,930 --> 00:07:10,630 I said it first. 251 00:07:11,030 --> 00:07:11,790 Right here. 252 00:07:15,470 --> 00:07:17,090 Diana, canned beef. 253 00:07:17,330 --> 00:07:20,510 I'm doing a stir-fry with some veggies that I've got here. 254 00:07:20,770 --> 00:07:21,030 Awesome. 255 00:07:21,170 --> 00:07:23,810 And I'm also going to spice it up all over the place. 256 00:07:23,910 --> 00:07:24,550 All over the place? 257 00:07:24,590 --> 00:07:25,170 All over the place. 258 00:07:25,390 --> 00:07:26,510 I am a spice queen. 259 00:07:26,730 --> 00:07:29,610 When I'm cooking at home, I'm, like, all about the spice. 260 00:07:30,210 --> 00:07:30,730 I think it's okay. 261 00:07:30,850 --> 00:07:32,430 I wish I had other ingredients to put in it. 262 00:07:32,430 --> 00:07:35,170 This is your shot to make it onto one of our teams. 263 00:07:35,350 --> 00:07:35,530 Yeah. 264 00:07:35,670 --> 00:07:36,370 So make it great. 265 00:07:36,910 --> 00:07:37,490 Red peppers. 266 00:07:39,330 --> 00:07:41,250 Earl, what are you going to make? 267 00:07:41,410 --> 00:07:43,450 So I think I might make kind of a spring roll. 268 00:07:43,690 --> 00:07:44,650 A spring roll? 269 00:07:44,890 --> 00:07:46,910 I'm going to make a lasagna spring roll, 270 00:07:47,390 --> 00:07:51,850 which has never been said by any human being ever on the planet. 271 00:07:52,530 --> 00:07:53,990 But I'm going with it. 272 00:07:54,590 --> 00:07:57,850 I know you're all about cooking for the kids, right? 273 00:07:57,950 --> 00:07:58,850 Yeah, absolutely. 274 00:08:00,110 --> 00:08:03,630 I'm a police officer, and I work security in the school system. 275 00:08:04,010 --> 00:08:06,010 I have a saying that I say all the time. 276 00:08:06,150 --> 00:08:10,070 I'm a father of one, and I'm a stepfather to about 1,400 kids. 277 00:08:11,430 --> 00:08:14,670 I went through a divorce, and when I had my son, 278 00:08:14,950 --> 00:08:16,370 I thought, what am I going to feed him? 279 00:08:16,490 --> 00:08:18,770 Because my ex-wife did all the cooking. 280 00:08:19,430 --> 00:08:22,750 So when I learned to cook, it came out a true necessity. 281 00:08:23,270 --> 00:08:25,550 Now, my best conversations with my son 282 00:08:25,550 --> 00:08:28,970 have been over a meal that we have cooked, 283 00:08:29,250 --> 00:08:31,730 and now we're enjoying together as a father and son. 284 00:08:32,130 --> 00:08:33,190 It's just magic. 285 00:08:33,809 --> 00:08:34,370 I love it. 286 00:08:34,470 --> 00:08:35,490 You can't beat that. 287 00:08:36,710 --> 00:08:38,210 And get those rice sheets in. 288 00:08:38,309 --> 00:08:39,049 They need to rehydrate. 289 00:08:39,190 --> 00:08:39,390 OK. 290 00:08:41,169 --> 00:08:43,210 All right, Amber, what did you grab, chef? 291 00:08:43,470 --> 00:08:44,370 So I got some pork ribs. 292 00:08:44,450 --> 00:08:46,430 I'm going to go ahead and go with a curry and make a flatbread. 293 00:08:46,590 --> 00:08:48,390 Wow, that's an automatic flex. 294 00:08:48,590 --> 00:08:48,930 Amazing. 295 00:08:49,110 --> 00:08:49,630 Sounds delicious. 296 00:08:49,930 --> 00:08:50,290 Thank you. 297 00:08:50,790 --> 00:08:52,090 I didn't grab a starch on there, 298 00:08:52,090 --> 00:08:54,310 but I had my break-in-case-of-emergency 299 00:08:54,310 --> 00:08:55,510 flatbread recipe. 300 00:08:55,990 --> 00:08:57,910 Breaking that glass on my first cook. 301 00:08:58,190 --> 00:08:59,490 If you can just open up the fridge, 302 00:08:59,590 --> 00:09:01,350 grab some flour, eggs, some water, 303 00:09:01,430 --> 00:09:03,170 whatever it is, and make some dough or pasta, 304 00:09:03,610 --> 00:09:05,110 that's a big asset to a team. 305 00:09:07,450 --> 00:09:08,490 A little more heat. 306 00:09:08,830 --> 00:09:09,490 Let's go. 307 00:09:10,210 --> 00:09:10,570 Emerson. 308 00:09:11,110 --> 00:09:13,970 I am making a pork fried rice. 309 00:09:14,150 --> 00:09:15,030 Pork fried rice, smart. 310 00:09:15,210 --> 00:09:15,550 Pork fried rice. 311 00:09:15,670 --> 00:09:16,610 Got the leftover pork. 312 00:09:16,690 --> 00:09:16,950 Awesome. 313 00:09:17,050 --> 00:09:18,590 Some ginger for that Asian flair. 314 00:09:18,770 --> 00:09:19,610 I tasted it. 315 00:09:19,830 --> 00:09:20,950 It is perfect, chef. 316 00:09:20,950 --> 00:09:21,630 Really delicious. 317 00:09:21,770 --> 00:09:23,290 Adding the fresh herbs at the end, right? 318 00:09:23,450 --> 00:09:23,770 Will do. 319 00:09:23,890 --> 00:09:24,370 Will do, chef. 320 00:09:24,410 --> 00:09:24,730 Thank you. 321 00:09:25,090 --> 00:09:26,030 Oh, what's our time? 322 00:09:26,370 --> 00:09:27,590 Five minutes left, guys. 323 00:09:27,670 --> 00:09:28,550 Five minutes left. 324 00:09:29,770 --> 00:09:32,090 So I'm super satisfied with my flavors. 325 00:09:32,570 --> 00:09:35,890 There's something kind of stewy and warm with the moussaka. 326 00:09:36,510 --> 00:09:37,730 Let's get her out of there. 327 00:09:38,250 --> 00:09:39,490 Thank you for coming to my party. 328 00:09:39,950 --> 00:09:41,210 Cooking is like a dance. 329 00:09:41,490 --> 00:09:43,030 This one felt like moussaka. 330 00:09:43,310 --> 00:09:43,730 Pa-pa. 331 00:09:44,570 --> 00:09:45,050 Moussaka. 332 00:09:45,370 --> 00:09:45,850 Wa-wa. 333 00:09:46,150 --> 00:09:46,430 Ay. 334 00:09:46,670 --> 00:09:47,150 Moussaka. 335 00:09:47,450 --> 00:09:47,890 Na-na-na. 336 00:09:48,630 --> 00:09:49,730 Razzle-dazzle them. 337 00:09:51,650 --> 00:09:52,590 Michael, how you feeling? 338 00:09:52,910 --> 00:09:55,150 Like, I feel satisfied and ready. 339 00:09:55,530 --> 00:09:56,830 I'm worried because I'm not worried. 340 00:09:57,810 --> 00:09:59,030 You should be worried, bro. 341 00:09:59,270 --> 00:10:01,650 So this is about the time where you're supposed to start 342 00:10:01,650 --> 00:10:03,110 cracking open a wine bottle. 343 00:10:03,690 --> 00:10:05,270 Wow, he's a little bit too cool for school, this one. 344 00:10:05,570 --> 00:10:06,510 Let's go, Earl. 345 00:10:06,910 --> 00:10:07,550 Yes, I'm going. 346 00:10:08,790 --> 00:10:10,370 I don't like the way that came out. 347 00:10:10,510 --> 00:10:11,330 It's splitting. 348 00:10:12,810 --> 00:10:13,910 They're not soaked long enough. 349 00:10:14,110 --> 00:10:14,550 How are we feeling? 350 00:10:14,590 --> 00:10:16,050 Yeah, I'm trying to hydrate this one. 351 00:10:16,150 --> 00:10:16,950 It's become a mess. 352 00:10:17,050 --> 00:10:17,990 Do you have another one working? 353 00:10:18,310 --> 00:10:19,330 Three minutes left, guys. 354 00:10:19,330 --> 00:10:20,110 Three minutes. 355 00:10:20,470 --> 00:10:21,250 You got to do it, bud. 356 00:10:21,550 --> 00:10:22,470 You got to do it. 357 00:10:22,570 --> 00:10:25,290 The rice paper sheets, I don't like you anymore. 358 00:10:25,510 --> 00:10:27,050 I mean, he's not going to make it, Gordon. 359 00:10:28,150 --> 00:10:29,310 I'm running out of time. 360 00:10:29,650 --> 00:10:30,950 It's going to be a bloody mess. 361 00:10:36,680 --> 00:10:37,660 Guys, two minutes. 362 00:10:37,780 --> 00:10:38,440 Start plating. 363 00:10:40,220 --> 00:10:41,220 Let's go, Earl. 364 00:10:41,500 --> 00:10:42,240 Yes, I'm going. 365 00:10:42,540 --> 00:10:43,780 I'm not feeling great right now. 366 00:10:43,960 --> 00:10:45,900 I like my plates to look pretty. 367 00:10:46,240 --> 00:10:47,720 What the hell is this mess? 368 00:10:48,280 --> 00:10:49,080 Come on, Earl. 369 00:10:49,320 --> 00:10:50,260 20 seconds. 370 00:10:50,260 --> 00:10:51,720 Guys, push to the end. 371 00:10:53,280 --> 00:10:53,980 Spice it up. 372 00:10:54,200 --> 00:10:58,440 5, 4, 3, 2, 1. 373 00:10:59,040 --> 00:10:59,680 Hands up. 374 00:10:59,720 --> 00:11:00,320 Hands up. 375 00:11:00,360 --> 00:11:00,560 Woo! 376 00:11:01,760 --> 00:11:02,460 Good job. 377 00:11:05,100 --> 00:11:06,120 Richard, Gordon. 378 00:11:08,960 --> 00:11:09,620 Well done. 379 00:11:09,720 --> 00:11:10,560 Love the energy, by the way. 380 00:11:10,640 --> 00:11:12,000 We were studying everything you were doing 381 00:11:12,000 --> 00:11:13,220 and watching the way that you were 382 00:11:13,220 --> 00:11:14,220 manipulating those ingredients. 383 00:11:14,480 --> 00:11:14,640 Yeah. 384 00:11:14,760 --> 00:11:16,080 I mean, listen, we've all had to open the fridge 385 00:11:16,080 --> 00:11:17,380 and make something out of nothing. 386 00:11:17,520 --> 00:11:18,920 And very, very impressive. 387 00:11:19,160 --> 00:11:21,040 But most importantly, very creative. 388 00:11:21,040 --> 00:11:21,600 Well done. 389 00:11:21,820 --> 00:11:22,200 Absolutely. 390 00:11:22,620 --> 00:11:23,820 Shall we taste? 391 00:11:24,380 --> 00:11:28,300 I'm going to start with Amber's pork rib curry. 392 00:11:29,040 --> 00:11:30,420 Amber made her own flatbread. 393 00:11:31,180 --> 00:11:31,560 Delicious. 394 00:11:32,020 --> 00:11:33,060 I mean, in 20 minutes, incredible. 395 00:11:33,180 --> 00:11:34,180 The fact that you're making bread as well. 396 00:11:34,300 --> 00:11:35,300 It's a really good dish. 397 00:11:35,720 --> 00:11:37,200 This is definitely repurposed and feels 398 00:11:37,200 --> 00:11:38,500 like it came from home. 399 00:11:38,660 --> 00:11:39,040 Thank you. 400 00:11:39,640 --> 00:11:40,780 Next up, Diana. 401 00:11:40,920 --> 00:11:43,220 We have canned beef stir fry finished 402 00:11:43,220 --> 00:11:44,540 with a potato chip crumble. 403 00:11:46,580 --> 00:11:49,300 It tastes like an authentic stir fry. 404 00:11:49,300 --> 00:11:52,440 But like, there's so much chili on top of this dish. 405 00:11:53,360 --> 00:11:54,240 So much spice. 406 00:11:54,320 --> 00:11:56,100 My head's going to turn pink any second now. 407 00:11:56,720 --> 00:11:59,620 I think Chef Ramsay would look amazing 408 00:11:59,620 --> 00:12:00,600 with a streak of pink. 409 00:12:00,680 --> 00:12:01,540 We could be twinsies. 410 00:12:02,420 --> 00:12:06,420 Next up, Danielle's canned salmon fried rice. 411 00:12:07,800 --> 00:12:10,220 Maybe a little bit more soy and ginger and garlic. 412 00:12:10,420 --> 00:12:10,780 Oh, yeah. 413 00:12:11,020 --> 00:12:11,880 That would've been great. 414 00:12:12,480 --> 00:12:13,540 That's true, right? 415 00:12:13,620 --> 00:12:14,640 But I love the concept. 416 00:12:14,860 --> 00:12:17,220 This is a showcasing of how to look in the fridge 417 00:12:17,220 --> 00:12:18,240 and transform ingredients. 418 00:12:18,240 --> 00:12:19,080 Thank you. 419 00:12:19,620 --> 00:12:20,960 Next up, Jared's dish. 420 00:12:21,200 --> 00:12:23,240 Canned ham mac and cheese. 421 00:12:23,860 --> 00:12:26,580 I mean, I've never seen boxed mac and cheese look like this. 422 00:12:26,680 --> 00:12:28,420 It looks like you could serve it in a restaurant. 423 00:12:28,660 --> 00:12:30,280 Great job transforming this. 424 00:12:30,620 --> 00:12:31,100 Thanks, Chef. 425 00:12:31,220 --> 00:12:31,980 Don't eat too much of it. 426 00:12:33,360 --> 00:12:33,840 Oof. 427 00:12:34,200 --> 00:12:35,900 Like, weight off the shoulders. 428 00:12:36,260 --> 00:12:40,020 Next up, we have Elise's meatloaf meatballs 429 00:12:40,020 --> 00:12:42,080 over mash with roasted corn. 430 00:12:44,080 --> 00:12:45,340 It's a tough one because you've got 431 00:12:45,340 --> 00:12:46,660 very few places to go on this. 432 00:12:46,660 --> 00:12:48,420 I actually quite like the caramelization 433 00:12:48,420 --> 00:12:49,340 on the outside of the meatball. 434 00:12:49,460 --> 00:12:50,180 They're actually tasty. 435 00:12:50,680 --> 00:12:52,200 I think it's the hardest grab, if I'm honest. 436 00:12:52,540 --> 00:12:53,040 Thank you, Chef. 437 00:12:53,520 --> 00:12:56,480 Next up, Emerson's pork fried rice 438 00:12:56,480 --> 00:12:58,200 finished with a fried egg. 439 00:12:59,580 --> 00:13:01,940 The pork caramelized, seasoned, yeah, beautifully. 440 00:13:02,100 --> 00:13:02,640 Really good job. 441 00:13:02,960 --> 00:13:03,400 Thank you. 442 00:13:03,840 --> 00:13:08,260 Next up, we have Earl's lasagna beef spring roll. 443 00:13:11,360 --> 00:13:12,940 That is a tough grab, my man. 444 00:13:13,140 --> 00:13:14,060 It was a tough grab. 445 00:13:14,280 --> 00:13:15,920 I've never seen one of those in a roll like that. 446 00:13:15,920 --> 00:13:17,680 Did you use the leftover lasagna? 447 00:13:18,000 --> 00:13:18,940 The actual noodles? 448 00:13:19,240 --> 00:13:20,940 Yes, there's some in there. 449 00:13:21,760 --> 00:13:22,820 Yeah, tough grab, my man. 450 00:13:23,560 --> 00:13:25,500 I think the nerves kind of got a hold of you a bit. 451 00:13:25,580 --> 00:13:27,520 He is not nervous as a peace officer. 452 00:13:28,380 --> 00:13:28,900 Really? 453 00:13:29,060 --> 00:13:29,560 Yeah. 454 00:13:29,860 --> 00:13:31,960 Were you not nervous in your first cook? 455 00:13:32,060 --> 00:13:33,240 Never, gal, never. 456 00:13:33,300 --> 00:13:33,500 Never. 457 00:13:35,340 --> 00:13:38,560 Lastly, we have Michael's chicken moussaka, 458 00:13:38,880 --> 00:13:41,280 stewie couscous, and a yogurt sauce. 459 00:13:42,020 --> 00:13:44,460 I'm just awaiting that first bite, 460 00:13:44,460 --> 00:13:46,380 and I know they're going to shimmy shake. 461 00:13:49,640 --> 00:13:51,580 Listen, the flavor's a little bit all over the place. 462 00:13:52,400 --> 00:13:54,060 It's like a sort of sloppy chicken stew. 463 00:13:54,360 --> 00:13:56,020 They didn't shimmy shake. 464 00:13:56,900 --> 00:13:59,220 Texturally, this dish is just really, really soft. 465 00:14:00,220 --> 00:14:02,460 Please take a moment, talk amongst yourselves, 466 00:14:02,900 --> 00:14:04,160 and we're going to converse. 467 00:14:04,380 --> 00:14:04,720 Thank you. 468 00:14:05,060 --> 00:14:05,640 Well done. 469 00:14:05,840 --> 00:14:06,500 Thank you, Chef. 470 00:14:06,560 --> 00:14:06,660 Wow. 471 00:14:07,580 --> 00:14:09,340 Can we talk about the Filipino stir fry? 472 00:14:09,640 --> 00:14:11,180 Yeah, Emerson was definitely cooking in his real house. 473 00:14:11,180 --> 00:14:11,540 Really good. 474 00:14:11,740 --> 00:14:12,140 Absolutely. 475 00:14:12,140 --> 00:14:14,480 That dish did not taste like it was from the basement. 476 00:14:14,780 --> 00:14:16,860 Mac and cheese, can we just talk about how elevated that was? 477 00:14:16,880 --> 00:14:18,700 The lone away would eat the whole bowl. 478 00:14:18,820 --> 00:14:19,840 I hear mac and cheese like busting. 479 00:14:20,680 --> 00:14:22,480 The curry with the naan bread, the little... 480 00:14:22,480 --> 00:14:22,980 The naan bread. 481 00:14:23,180 --> 00:14:24,760 Okay, it's one thing to make bread. 482 00:14:24,940 --> 00:14:26,300 It's the other thing to make really good bread. 483 00:14:26,320 --> 00:14:26,680 Delicious. 484 00:14:27,040 --> 00:14:27,880 Worst two dishes. 485 00:14:28,060 --> 00:14:31,700 The chicken moussaka, it was just a big plate of mush. 486 00:14:32,060 --> 00:14:33,040 The dish needed texture. 487 00:14:33,180 --> 00:14:33,520 Exactly. 488 00:14:33,780 --> 00:14:35,800 And the other one was that spring roll lasagna. 489 00:14:36,260 --> 00:14:37,360 The spring roll lasagna. 490 00:14:37,820 --> 00:14:38,380 Tough, really tough. 491 00:14:38,980 --> 00:14:39,520 I'm looking back. 492 00:14:39,620 --> 00:14:40,500 I'm literally looking back at this. 493 00:14:40,840 --> 00:14:41,220 Shall we? 494 00:14:41,220 --> 00:14:41,520 Yes. 495 00:14:42,200 --> 00:14:42,520 Uh-oh. 496 00:14:42,800 --> 00:14:43,600 Our parents are back. 497 00:14:44,020 --> 00:14:44,780 All right, guys. 498 00:14:45,040 --> 00:14:49,520 The first three chefs that have earned their way to the middle level, 499 00:14:52,140 --> 00:14:55,760 Jared, Emerson, and Amber. 500 00:14:57,420 --> 00:14:58,460 Good job, guys. 501 00:14:58,540 --> 00:14:59,120 Head to the elevator. 502 00:14:59,380 --> 00:15:00,940 Man, but talk about adrenaline. 503 00:15:01,380 --> 00:15:02,720 I feel like I could run through a brick wall. 504 00:15:03,140 --> 00:15:08,880 The next three chefs that have cooked their way out of the basement are 505 00:15:11,720 --> 00:15:15,760 Danielle, Diana, and Elise. 506 00:15:16,200 --> 00:15:16,880 Great job. 507 00:15:17,920 --> 00:15:19,340 Earl, here you go. 508 00:15:19,680 --> 00:15:21,840 That leaves Earl and Michael. 509 00:15:22,840 --> 00:15:26,920 The final chef that is moving to the next level is... 510 00:15:26,920 --> 00:15:28,300 The stakes couldn't be higher. 511 00:15:28,660 --> 00:15:31,180 There's got to be some miracle that could save me at this point. 512 00:15:31,940 --> 00:15:32,520 It's daunting. 513 00:15:32,860 --> 00:15:35,020 I want to get drafted on one of their teams so bad. 514 00:15:35,300 --> 00:15:36,500 I mean, that's why we're here, right? 515 00:15:42,020 --> 00:15:47,120 The final chef that is moving to the next level is... 516 00:15:49,850 --> 00:15:50,170 Earl. 517 00:15:51,710 --> 00:15:52,150 Congratulations. 518 00:15:52,810 --> 00:15:53,810 Please head to the elevator. 519 00:15:54,810 --> 00:15:55,390 Thank you. 520 00:15:56,470 --> 00:15:58,430 Michael, don't let this define you. 521 00:15:58,530 --> 00:15:58,930 Never. 522 00:15:59,150 --> 00:16:00,050 Or your dance moves. 523 00:16:00,110 --> 00:16:00,330 Nope. 524 00:16:00,550 --> 00:16:01,430 I appreciate you all. 525 00:16:01,450 --> 00:16:01,770 Thank you so much for being here. 526 00:16:01,890 --> 00:16:02,310 Thank you. 527 00:16:02,630 --> 00:16:03,190 Thank you. 528 00:16:03,910 --> 00:16:04,250 Wow. 529 00:16:04,910 --> 00:16:08,070 I got to show people that I'm a little bit more than just the dancing blue shirt guy. 530 00:16:08,070 --> 00:16:11,850 I've got to wear this for a short time, but it was some time. 531 00:16:12,470 --> 00:16:14,530 But I'm proud. 532 00:16:17,390 --> 00:16:19,670 When in doubt, dance it out. 533 00:16:22,610 --> 00:16:24,410 At next level, chef. 534 00:16:24,650 --> 00:16:24,990 Bye. 535 00:16:26,430 --> 00:16:27,110 You ready? 536 00:16:27,450 --> 00:16:27,550 Yeah. 537 00:16:27,910 --> 00:16:29,870 Welcome to the middle kitchen, guys. 538 00:16:30,810 --> 00:16:31,930 Welcome, welcome, welcome. 539 00:16:32,250 --> 00:16:34,450 It is built for catering, okay? 540 00:16:34,450 --> 00:16:35,890 Not for single dishes, so be smart. 541 00:16:35,890 --> 00:16:38,130 Arsenal of pots and pans down there. 542 00:16:38,490 --> 00:16:38,830 Okay. 543 00:16:39,170 --> 00:16:41,230 In this kitchen, everything is huge. 544 00:16:41,410 --> 00:16:42,890 Huge is great if you're serving 100. 545 00:16:43,150 --> 00:16:46,750 We're making a tiny portion, so that is tough. 546 00:16:46,850 --> 00:16:48,850 Think about a dish you're going to cook for your loved ones. 547 00:16:49,370 --> 00:16:50,270 Make it special. 548 00:16:50,670 --> 00:16:53,110 Say celebration, birthday dish, anniversary. 549 00:16:53,910 --> 00:16:56,690 Just give love into that dish. 550 00:16:57,130 --> 00:16:57,610 Excellent. 551 00:16:57,750 --> 00:16:58,530 Right, guys, line up. 552 00:16:58,570 --> 00:16:59,050 Here we go. 553 00:16:59,330 --> 00:17:01,090 The home cooks, that's where it's at, right? 554 00:17:01,370 --> 00:17:04,030 20 minutes, that platform is starting to move. 555 00:17:04,030 --> 00:17:05,530 Grab Smiley, right? 556 00:17:09,290 --> 00:17:10,450 Let's go, guys. 557 00:17:10,550 --> 00:17:11,490 Go, go, go, go. 558 00:17:13,329 --> 00:17:15,109 He does not have to move. 559 00:17:15,190 --> 00:17:16,329 The wingspan on Jerry. 560 00:17:16,690 --> 00:17:16,890 What? 561 00:17:17,210 --> 00:17:20,550 Jerry, his arms are just the longest things ever. 562 00:17:21,130 --> 00:17:22,150 Skirt steak there. 563 00:17:22,250 --> 00:17:24,310 I'm grabbing the skirt steak because my wife loves it. 564 00:17:24,490 --> 00:17:25,750 This is in the wheelhouse. 565 00:17:25,990 --> 00:17:26,869 I can do this. 566 00:17:27,010 --> 00:17:29,030 Lamb chops, fresh clams. 567 00:17:29,270 --> 00:17:29,990 Oh, man, sausage. 568 00:17:30,150 --> 00:17:30,570 Sorry, dude. 569 00:17:30,710 --> 00:17:31,330 Good, well done. 570 00:17:31,490 --> 00:17:33,130 I see chicken, yes. 571 00:17:33,330 --> 00:17:34,370 And then I see some rice. 572 00:17:34,370 --> 00:17:36,470 And now I can grab some herbs. 573 00:17:36,590 --> 00:17:39,670 I can make my mother's mole fojo, lazy mole. 574 00:17:40,090 --> 00:17:41,070 10 seconds, guys. 575 00:17:41,530 --> 00:17:42,570 Beautiful carrots. 576 00:17:43,190 --> 00:17:44,610 Snow peas as well, yes? 577 00:17:44,770 --> 00:17:45,850 Ground turkey. 578 00:17:46,510 --> 00:17:47,790 Three seconds, guys. 579 00:17:48,050 --> 00:17:49,010 Let's go. 580 00:17:49,190 --> 00:17:50,550 That's a great wrap, by the way. 581 00:17:50,670 --> 00:17:51,350 Well done. 582 00:17:51,750 --> 00:17:52,450 Let's go. 583 00:17:52,530 --> 00:17:52,770 Good. 584 00:17:52,930 --> 00:17:54,050 Everyone got a protein, yes? 585 00:17:54,370 --> 00:17:54,890 Yes. 586 00:17:55,050 --> 00:17:56,290 Focus on that protein. 587 00:17:56,550 --> 00:17:58,890 Get the protein underway early. 588 00:17:59,530 --> 00:18:01,150 A dish for loved ones, OK? 589 00:18:01,430 --> 00:18:02,970 Your 20 minutes start now. 590 00:18:03,130 --> 00:18:03,890 Let's go, guys. 591 00:18:03,890 --> 00:18:04,230 Yes. 592 00:18:05,010 --> 00:18:05,690 Let's go. 593 00:18:05,990 --> 00:18:06,790 Let's go, let's go. 594 00:18:06,890 --> 00:18:09,570 This is a dish you would make for someone you love. 595 00:18:09,850 --> 00:18:12,710 This is the type of dish I would make for Gordon and Nyesha. 596 00:18:12,830 --> 00:18:13,710 Aw, ditto. 597 00:18:15,530 --> 00:18:16,750 Whisk, whisk, whisk. 598 00:18:17,290 --> 00:18:18,110 Big old giant. 599 00:18:18,510 --> 00:18:18,610 All right. 600 00:18:22,990 --> 00:18:25,590 Jared, that whisk looks normal in your hand. 601 00:18:27,210 --> 00:18:28,590 What did you grab, Elise? 602 00:18:29,050 --> 00:18:29,990 I grabbed sausage. 603 00:18:30,270 --> 00:18:31,210 I'm going to break it up and start 604 00:18:31,210 --> 00:18:32,510 cooking it with some aromatics. 605 00:18:32,510 --> 00:18:33,890 She has a journalism background. 606 00:18:33,910 --> 00:18:34,090 Right. 607 00:18:34,210 --> 00:18:36,290 You know, she's not really used to these professional kitchens. 608 00:18:36,810 --> 00:18:38,710 I'm your host, Elise Jessie, coming 609 00:18:38,710 --> 00:18:39,830 to you from Paycourt Stadium. 610 00:18:40,170 --> 00:18:42,250 I am a sports journalist, and I cover the NFL. 611 00:18:42,450 --> 00:18:44,270 And this is my 13th season. 612 00:18:44,750 --> 00:18:45,670 She's got recipes. 613 00:18:46,090 --> 00:18:46,950 I do have recipes. 614 00:18:47,670 --> 00:18:50,090 I love cooking, and I always have. 615 00:18:50,570 --> 00:18:53,250 But the number one insult to a female broadcaster 616 00:18:53,250 --> 00:18:54,830 is get in the kitchen and make a sandwich. 617 00:18:55,790 --> 00:19:01,030 And so I never let people know what my passion was. 618 00:19:01,030 --> 00:19:04,010 Now it is time for me to step into my chef era. 619 00:19:04,350 --> 00:19:07,470 I'm a home chef, but I am the executive chef in my home, 620 00:19:07,590 --> 00:19:10,050 and I have the cutest little sous chefs at my side. 621 00:19:10,530 --> 00:19:12,210 I might be slightly biased. 622 00:19:13,510 --> 00:19:15,150 You're missing a starch, right? 623 00:19:15,390 --> 00:19:16,250 Correct, so I could make a naan. 624 00:19:16,530 --> 00:19:17,630 So, yeah. 625 00:19:17,890 --> 00:19:18,650 You could make a naan. 626 00:19:18,690 --> 00:19:19,110 You've got time. 627 00:19:19,310 --> 00:19:19,510 Yes. 628 00:19:19,670 --> 00:19:21,830 I have never made a naan from scratch before in my life. 629 00:19:21,870 --> 00:19:22,430 Let's see. 630 00:19:22,990 --> 00:19:24,890 But I'm very impressed with Amber. 631 00:19:25,150 --> 00:19:26,890 She made bread from scratch. 632 00:19:27,390 --> 00:19:29,110 To get on one of the mentors' teams, 633 00:19:29,110 --> 00:19:31,850 I need to show them that I am strong. 634 00:19:32,010 --> 00:19:32,510 There we go. 635 00:19:32,610 --> 00:19:33,150 Come on, girl. 636 00:19:33,290 --> 00:19:33,790 Come on. 637 00:19:34,250 --> 00:19:34,870 You got this. 638 00:19:34,910 --> 00:19:35,450 You know what you're doing. 639 00:19:35,950 --> 00:19:37,070 Guys, five minutes gone. 640 00:19:37,350 --> 00:19:37,870 Oh, my goodness. 641 00:19:37,870 --> 00:19:40,250 Just over 15 minutes to go. 642 00:19:40,450 --> 00:19:41,370 Amber, tell me about the dish. 643 00:19:41,430 --> 00:19:41,830 What are you going to do? 644 00:19:41,870 --> 00:19:43,290 So I'm going to do a nice clam sausage 645 00:19:43,290 --> 00:19:44,490 and a nice herby broth. 646 00:19:44,570 --> 00:19:46,210 The kind of dish you'd cook for your dad, Amber? 647 00:19:46,530 --> 00:19:46,890 Oh, yeah. 648 00:19:46,950 --> 00:19:48,910 We love seafood boils out in the backyard, 649 00:19:49,210 --> 00:19:50,850 so this will be a nice elevated version. 650 00:19:51,070 --> 00:19:51,250 Good. 651 00:19:51,310 --> 00:19:52,670 Get those clams steaming open. 652 00:19:52,770 --> 00:19:54,610 And don't forget, the money's in that juice as well, right? 653 00:19:54,650 --> 00:19:55,070 You got it. 654 00:19:55,770 --> 00:19:57,350 Diana, the queen of spice. 655 00:19:57,810 --> 00:19:58,130 Drumsticks. 656 00:19:58,130 --> 00:19:59,630 I'm making chicken mole. 657 00:20:00,050 --> 00:20:00,290 Mole. 658 00:20:00,690 --> 00:20:01,730 In 20 minutes. 659 00:20:01,790 --> 00:20:02,650 Mole mama. 660 00:20:02,790 --> 00:20:05,570 There could be, in a good mole, 25 ingredients. 661 00:20:05,870 --> 00:20:06,350 Minimum. 662 00:20:06,610 --> 00:20:07,710 Holy mole. 663 00:20:09,090 --> 00:20:10,730 Get that mole on quickly, yes? 664 00:20:10,930 --> 00:20:11,690 Yes, I got it. 665 00:20:11,890 --> 00:20:13,190 I know I'm not going to have enough time 666 00:20:13,190 --> 00:20:15,090 to probably make great mole, but that's 667 00:20:15,090 --> 00:20:16,770 my heritage, my culture. 668 00:20:17,150 --> 00:20:18,250 I have to do it. 669 00:20:20,350 --> 00:20:23,650 My mom was an amazing Mexican home cook. 670 00:20:24,370 --> 00:20:26,350 Her mole is the best ever. 671 00:20:27,290 --> 00:20:30,250 She was one of those home cooks that 672 00:20:30,250 --> 00:20:32,550 did a little bit of this, a little bit of that, 673 00:20:32,650 --> 00:20:34,310 and nothing was ever written down. 674 00:20:34,570 --> 00:20:36,650 So when she was sick, I was writing 675 00:20:36,650 --> 00:20:39,170 every single recipe down because I 676 00:20:39,170 --> 00:20:41,630 wanted to make sure that I pass that on to my children. 677 00:20:42,550 --> 00:20:45,450 When she died and I started sharing that story 678 00:20:45,450 --> 00:20:47,970 with friends, they were like, this is a book. 679 00:20:48,750 --> 00:20:50,130 I was like, you know, it is. 680 00:20:50,670 --> 00:20:53,890 It's so lovely that she is living on with me. 681 00:20:54,370 --> 00:20:57,710 Through every recipe that I make, I know she's here. 682 00:21:02,960 --> 00:21:03,800 Tell me about the dish. 683 00:21:03,820 --> 00:21:04,200 What are you thinking? 684 00:21:04,380 --> 00:21:05,480 I got some green beans. 685 00:21:05,560 --> 00:21:06,380 I got some ground turkey. 686 00:21:06,480 --> 00:21:07,920 Maybe get a little ginger in there. 687 00:21:08,100 --> 00:21:08,800 But what's the dish? 688 00:21:08,820 --> 00:21:09,500 What are you thinking of? 689 00:21:09,720 --> 00:21:10,520 It's going to develop. 690 00:21:11,380 --> 00:21:13,940 I don't like that right off the bat. 691 00:21:14,020 --> 00:21:15,220 Could I elevate that as well, yes? 692 00:21:15,380 --> 00:21:16,600 I'm going to add a little heat to it. 693 00:21:16,860 --> 00:21:20,460 I was hoping for some big, magical moment where I say, 694 00:21:20,620 --> 00:21:22,480 hey, Gordon, I'm going to make this. 695 00:21:22,760 --> 00:21:24,800 And he goes, wow, that sounds like a great idea. 696 00:21:24,800 --> 00:21:27,300 OK, we've got to turn it into a complete cohesive dish, yeah? 697 00:21:27,320 --> 00:21:27,960 Right, of course. 698 00:21:29,200 --> 00:21:30,340 That moment didn't happen. 699 00:21:31,240 --> 00:21:32,920 Guys, we are halfway, yes? 700 00:21:33,180 --> 00:21:34,660 10 minutes gone, yes? 701 00:21:34,980 --> 00:21:35,600 Yes, sir. 702 00:21:36,260 --> 00:21:36,980 Danielle, how are you doing? 703 00:21:37,140 --> 00:21:37,460 You know what? 704 00:21:37,480 --> 00:21:38,260 I'm doing really well. 705 00:21:38,280 --> 00:21:40,580 I'm going to make lamb chops, cauliflower mash, 706 00:21:40,640 --> 00:21:41,860 and then we're going to make a salad. 707 00:21:42,140 --> 00:21:44,200 I've got a tiny bit of mint, but I've got apple. 708 00:21:44,320 --> 00:21:45,760 So I'll do a nice little thin salad. 709 00:21:45,880 --> 00:21:46,780 I can't keep it a secret. 710 00:21:46,900 --> 00:21:47,780 I'm looking at Danielle. 711 00:21:47,900 --> 00:21:48,580 We love Danielle. 712 00:21:48,740 --> 00:21:50,920 I'm thinking Danielle should be on Team Blaze. 713 00:21:52,480 --> 00:21:53,640 Rare, we don't want rare. 714 00:21:54,520 --> 00:21:57,780 When I was pregnant with my son, Noah, we were super broke. 715 00:21:57,940 --> 00:22:00,040 And we were on a little government program 716 00:22:00,040 --> 00:22:01,280 where you got coupons, and you could 717 00:22:01,280 --> 00:22:02,900 go get these little baby food pouches, 718 00:22:03,000 --> 00:22:03,860 but he wouldn't eat them. 719 00:22:04,060 --> 00:22:05,360 And I remember splurging. 720 00:22:05,400 --> 00:22:07,740 It was like $2 on roasted plums and zucchini. 721 00:22:08,100 --> 00:22:10,460 And then I started thinking, I'm like, oh, I can do that. 722 00:22:10,560 --> 00:22:12,400 I can roast up plums and zucchini, 723 00:22:12,400 --> 00:22:13,620 and Noah couldn't get enough. 724 00:22:14,060 --> 00:22:16,440 And that's what really gave birth to the cookbooks. 725 00:22:16,980 --> 00:22:19,180 That one book, I self-published it. 726 00:22:19,260 --> 00:22:20,940 And from there, I started randomly 727 00:22:20,940 --> 00:22:23,460 working on television, and that changed my life. 728 00:22:23,720 --> 00:22:25,400 I was on the Rachel Ray Show, and she said, 729 00:22:25,500 --> 00:22:27,360 I love this woman because she knows 730 00:22:27,360 --> 00:22:30,060 what it's like to choose between potatoes and toilet paper. 731 00:22:30,380 --> 00:22:31,840 I've never gone to culinary school. 732 00:22:32,200 --> 00:22:34,740 So as a chef and as a cook, I'm a little bit messy, 733 00:22:35,060 --> 00:22:36,160 a little disorganized. 734 00:22:36,180 --> 00:22:37,880 But the beauty that comes from the chaos 735 00:22:37,880 --> 00:22:39,660 is absolutely worth it. 736 00:22:42,240 --> 00:22:43,440 This guy is ready. 737 00:22:44,600 --> 00:22:45,260 Right, shrimp. 738 00:22:45,460 --> 00:22:46,380 Emerson, what's in here? 739 00:22:46,700 --> 00:22:48,440 This is going to be for the pasta. 740 00:22:48,640 --> 00:22:50,460 It's going to be a lemon caper sauce. 741 00:22:50,460 --> 00:22:52,480 One of the first dishes that caught my wife's heart. 742 00:22:52,800 --> 00:22:53,320 Love that. 743 00:22:53,400 --> 00:22:54,540 Let's see it on the plate. 744 00:22:55,260 --> 00:22:57,520 Look at Emerson, lined up. 745 00:22:57,660 --> 00:22:59,860 The mustache is still at full mass. 746 00:23:00,240 --> 00:23:01,800 Get the capers in there as quick as you can. 747 00:23:01,880 --> 00:23:02,040 OK. 748 00:23:02,180 --> 00:23:03,640 It does need some acid in there, right? 749 00:23:03,800 --> 00:23:04,200 Yes, chef. 750 00:23:04,460 --> 00:23:07,100 The first thing I look for in a home cook is flavor. 751 00:23:07,340 --> 00:23:09,900 I know they're not going to have the most artistic plates. 752 00:23:10,020 --> 00:23:11,940 But what they can do is make something 753 00:23:11,940 --> 00:23:13,540 unique out of something very basic. 754 00:23:13,860 --> 00:23:15,360 And it's all about the flavor. 755 00:23:17,220 --> 00:23:17,980 What's the time? 756 00:23:18,260 --> 00:23:19,180 Five minutes to go. 757 00:23:19,180 --> 00:23:20,400 Oh, my goodness gracious. 758 00:23:20,660 --> 00:23:20,900 OK. 759 00:23:21,300 --> 00:23:23,880 Why does this not want to play nice bread? 760 00:23:24,160 --> 00:23:26,520 I'm making a naan for the very first time in my life. 761 00:23:26,600 --> 00:23:30,260 I realize that this bread is way too wet. 762 00:23:30,560 --> 00:23:31,800 Water in there or egg white? 763 00:23:31,860 --> 00:23:33,580 Greek yogurt and olive oil. 764 00:23:33,820 --> 00:23:34,580 Come on, Elise. 765 00:23:35,040 --> 00:23:35,660 Pull it together. 766 00:23:36,020 --> 00:23:36,720 This is power. 767 00:23:37,180 --> 00:23:38,720 You want that nice and flat, right? 768 00:23:39,160 --> 00:23:39,860 Oh, my goodness. 769 00:23:40,320 --> 00:23:42,220 If I can't get this naan to work, 770 00:23:42,220 --> 00:23:45,060 I'm going to serve the judges, what, sausage on a plate? 771 00:23:45,520 --> 00:23:46,240 Oh, my. 772 00:23:46,460 --> 00:23:46,880 No, no. 773 00:23:47,040 --> 00:23:47,540 No, no. 774 00:23:51,830 --> 00:23:53,890 Guys, we're down to the last two minutes, OK? 775 00:23:54,310 --> 00:23:54,750 Oh, my. 776 00:23:55,070 --> 00:23:55,550 Oh, my. 777 00:23:55,750 --> 00:23:56,170 No, no. 778 00:23:56,270 --> 00:23:56,870 No, no. 779 00:23:57,410 --> 00:23:57,950 What are we doing? 780 00:23:58,110 --> 00:23:58,310 OK. 781 00:23:58,630 --> 00:23:59,030 You know what? 782 00:23:59,150 --> 00:23:59,650 You're not playing. 783 00:24:00,110 --> 00:24:00,710 Come on. 784 00:24:00,830 --> 00:24:01,350 You got this. 785 00:24:01,390 --> 00:24:01,930 You know what you're doing. 786 00:24:02,270 --> 00:24:03,590 I've never made a naan before. 787 00:24:03,950 --> 00:24:06,890 But I make everything from scratch for my family, 788 00:24:07,170 --> 00:24:08,710 including our sandwich bread. 789 00:24:09,050 --> 00:24:09,930 We've got to cook more. 790 00:24:10,530 --> 00:24:11,290 How's that bread looking? 791 00:24:11,470 --> 00:24:12,150 I think it's good. 792 00:24:12,270 --> 00:24:12,410 Yeah? 793 00:24:12,850 --> 00:24:15,050 I had no idea if that was going to be good or not. 794 00:24:15,930 --> 00:24:16,930 Start plating, guys. 795 00:24:16,990 --> 00:24:17,650 Start plating. 796 00:24:20,310 --> 00:24:23,170 We're looking for amazing home chefs, yes? 797 00:24:23,510 --> 00:24:24,070 Yes. 798 00:24:24,630 --> 00:24:26,030 60 seconds to go. 799 00:24:26,430 --> 00:24:27,030 Let's go. 800 00:24:27,150 --> 00:24:27,650 Last minute. 801 00:24:27,950 --> 00:24:28,330 Let's go. 802 00:24:32,390 --> 00:24:36,390 5, 4, 3, 2, 1. 803 00:24:36,450 --> 00:24:37,330 And stop, guys. 804 00:24:37,510 --> 00:24:38,730 Hands in the air. 805 00:24:38,850 --> 00:24:39,430 Oh, my goodness. 806 00:24:39,430 --> 00:24:39,730 Well done. 807 00:24:41,030 --> 00:24:42,210 How good was that? 808 00:24:42,550 --> 00:24:43,270 That was awesome. 809 00:24:47,030 --> 00:24:48,150 Welcome back, Naisha. 810 00:24:48,310 --> 00:24:48,670 Thank you, chef. 811 00:24:49,230 --> 00:24:49,590 And Richard. 812 00:24:50,030 --> 00:24:52,070 That was a lot of love, let me tell you. 813 00:24:52,190 --> 00:24:52,950 Visually, what did you think? 814 00:24:53,150 --> 00:24:54,470 Visually, definitely leveled up. 815 00:24:54,590 --> 00:24:56,130 Let's start with Elise. 816 00:24:57,210 --> 00:25:00,890 Caramelized sausage over a handmade naan. 817 00:25:01,190 --> 00:25:03,010 If you're making bread in 20 minutes, 818 00:25:03,450 --> 00:25:04,590 you're doing something right. 819 00:25:04,850 --> 00:25:06,130 But it's easy to make bad bread. 820 00:25:07,130 --> 00:25:08,430 This is not bad bread. 821 00:25:09,170 --> 00:25:10,510 I love the yogurt in it. 822 00:25:10,570 --> 00:25:11,750 It gives it a nice texture. 823 00:25:11,990 --> 00:25:13,150 And this is soul food for me. 824 00:25:13,150 --> 00:25:14,990 I know at the beginning, you were sort of, what am I doing? 825 00:25:15,150 --> 00:25:16,130 And then it just evolves. 826 00:25:16,290 --> 00:25:16,730 Really good job. 827 00:25:16,810 --> 00:25:17,250 Thank you, chef. 828 00:25:17,430 --> 00:25:19,150 I made a naan for the first time ever, 829 00:25:19,270 --> 00:25:20,550 and the judges like it. 830 00:25:20,910 --> 00:25:23,450 That is mind-blowing to me, OK? 831 00:25:23,490 --> 00:25:25,190 Because I get ripped to shreds by my kids. 832 00:25:27,330 --> 00:25:31,770 Next, Diana's chicken drumstick 20-minute mole with rice. 833 00:25:32,310 --> 00:25:34,730 I would have loved more of that mole sauce 834 00:25:34,730 --> 00:25:35,910 to really experience it. 835 00:25:36,530 --> 00:25:38,750 It's very heavy on the cloves, right? 836 00:25:38,770 --> 00:25:39,770 So it's a little bit one-note. 837 00:25:40,070 --> 00:25:40,310 OK. 838 00:25:40,310 --> 00:25:44,210 Next up, Emerson's shrimp and lemon spaghetti 839 00:25:44,210 --> 00:25:45,530 with fresh capers in there. 840 00:25:47,330 --> 00:25:49,130 It's a classic for a reason. 841 00:25:49,350 --> 00:25:51,270 And it's the type of dish that I would love to order again. 842 00:25:51,350 --> 00:25:51,690 Great job. 843 00:25:51,990 --> 00:25:52,470 Thank you, chef. 844 00:25:53,030 --> 00:25:56,410 Next up, this is a clam and white wine andouille 845 00:25:56,410 --> 00:25:57,750 broth from Amber. 846 00:25:59,530 --> 00:26:00,010 Delicious. 847 00:26:00,290 --> 00:26:00,630 Really good. 848 00:26:00,790 --> 00:26:02,250 And for me, that's restaurant quality now. 849 00:26:02,370 --> 00:26:03,590 It's a $30 entree. 850 00:26:03,890 --> 00:26:04,410 Really good job. 851 00:26:04,690 --> 00:26:05,310 Thank you, chef. 852 00:26:05,970 --> 00:26:09,710 Next up, from Danielle, paprika-marinated lamb chops 853 00:26:09,710 --> 00:26:12,750 with mashed cauliflower and an apple slaw. 854 00:26:13,030 --> 00:26:15,590 It has this rich, bold paprika flavor 855 00:26:15,590 --> 00:26:18,890 that's, like, smoky and sweet at the same time, but not burnt. 856 00:26:19,030 --> 00:26:19,230 Yeah. 857 00:26:19,430 --> 00:26:19,570 Yeah. 858 00:26:20,090 --> 00:26:22,670 Next up, Earl's caramelized ground turkey 859 00:26:22,670 --> 00:26:25,530 with green beans and a sort of tomato and cucumber salad. 860 00:26:26,750 --> 00:26:30,410 The dish doesn't really read at all like it's a complete dish. 861 00:26:30,430 --> 00:26:32,250 It reads like a couple of different components. 862 00:26:32,670 --> 00:26:34,250 It's just not a cohesive dish. 863 00:26:34,490 --> 00:26:35,370 That's the issue. 864 00:26:35,530 --> 00:26:36,950 And I was hoping for a little bit more 865 00:26:36,950 --> 00:26:38,790 sort of magic with that turkey. 866 00:26:38,790 --> 00:26:39,310 Right. 867 00:26:39,450 --> 00:26:39,830 Thank you. 868 00:26:40,610 --> 00:26:44,370 Last up is Jared's marinated seared skirt steak 869 00:26:44,370 --> 00:26:46,770 with a cheesy spaghetti underneath. 870 00:26:47,750 --> 00:26:50,430 You don't see too many steak and pasta dishes. 871 00:26:50,630 --> 00:26:52,850 What you do when you're at home and you just want to make 872 00:26:52,850 --> 00:26:55,110 something really, really tasty, the steak is cooked perfectly. 873 00:26:55,430 --> 00:26:57,470 I would have loved you to cook the sauce a little more 874 00:26:57,470 --> 00:26:59,510 with the noodles so you get a little more flavor there. 875 00:26:59,890 --> 00:27:00,490 Steak's nailed. 876 00:27:01,030 --> 00:27:02,010 Seared it like a pro. 877 00:27:02,210 --> 00:27:03,330 I love the pickle at the end as well. 878 00:27:03,790 --> 00:27:04,130 Thanks, chef. 879 00:27:04,390 --> 00:27:06,950 To hear Gordon Ramsay say that I seared it like a pro 880 00:27:06,950 --> 00:27:07,550 was awesome. 881 00:27:07,550 --> 00:27:08,670 That filled me up right here. 882 00:27:08,770 --> 00:27:09,710 Like, that was amazing. 883 00:27:10,110 --> 00:27:10,470 Wow. 884 00:27:10,750 --> 00:27:12,530 We've got some decisions to make. 885 00:27:12,650 --> 00:27:13,490 Please give us a moment. 886 00:27:14,550 --> 00:27:14,810 Wow. 887 00:27:15,630 --> 00:27:16,210 Great dishes. 888 00:27:16,370 --> 00:27:19,250 Even like that open naan with the caramelized sausage. 889 00:27:19,510 --> 00:27:20,430 I mean, beautifully done. 890 00:27:20,430 --> 00:27:21,530 Yeah, really nice execution. 891 00:27:21,990 --> 00:27:22,550 You'll be fine. 892 00:27:23,030 --> 00:27:23,750 Positive vibes. 893 00:27:23,950 --> 00:27:24,670 Positive vibes. 894 00:27:24,950 --> 00:27:25,070 Yeah. 895 00:27:25,310 --> 00:27:27,110 The clams with the andouille sausage. 896 00:27:27,470 --> 00:27:27,870 Love it. 897 00:27:28,250 --> 00:27:28,850 Lamb as well. 898 00:27:28,910 --> 00:27:29,230 Very good. 899 00:27:29,310 --> 00:27:30,790 And the lamb was rosy all the way through, really. 900 00:27:30,790 --> 00:27:32,090 Danielle can really throw down, though. 901 00:27:32,130 --> 00:27:33,910 I feel like she brings a lot of joy to her food. 902 00:27:34,170 --> 00:27:35,170 At least I know now that you're looking 903 00:27:35,170 --> 00:27:35,950 down there for your team. 904 00:27:35,950 --> 00:27:36,870 So I know who to steal now. 905 00:27:36,970 --> 00:27:38,490 How do you know I'm not just setting you guys up? 906 00:27:38,610 --> 00:27:38,790 No. 907 00:27:38,930 --> 00:27:40,130 You have your eye on Daniel. 908 00:27:40,750 --> 00:27:42,270 How raw was that mole? 909 00:27:42,470 --> 00:27:43,110 Oh, my lord. 910 00:27:43,330 --> 00:27:43,450 Yeah. 911 00:27:43,450 --> 00:27:46,130 I want to kind of taste the 20 ingredients that go into it. 912 00:27:46,210 --> 00:27:48,030 I don't want just red water that tastes like cloves. 913 00:27:48,070 --> 00:27:49,970 I mean, if you say mole, like, give me mole. 914 00:27:50,090 --> 00:27:50,570 I agree. 915 00:27:50,730 --> 00:27:51,430 Lots of sauce. 916 00:27:51,690 --> 00:27:52,330 The turkey. 917 00:27:52,670 --> 00:27:54,170 I feel like he grabbed a little bit of this, 918 00:27:54,210 --> 00:27:55,350 a little bit of this, a little bit of this. 919 00:27:55,370 --> 00:27:56,050 But it's not cohesive. 920 00:27:56,450 --> 00:27:56,630 No. 921 00:27:57,590 --> 00:27:58,130 Are we in agreement? 922 00:27:58,810 --> 00:27:59,130 Absolutely. 923 00:27:59,350 --> 00:27:59,490 Yeah? 924 00:27:59,630 --> 00:28:00,230 I think so, yeah. 925 00:28:01,350 --> 00:28:01,530 Yeah. 926 00:28:01,650 --> 00:28:03,190 Let's cut straight to the chase, shall we? 927 00:28:03,410 --> 00:28:04,950 There were two outstanding dishes 928 00:28:04,950 --> 00:28:07,830 that did literally stand out for all the right reasons. 929 00:28:08,150 --> 00:28:12,190 The first two home chefs moving to the top level, 930 00:28:12,370 --> 00:28:16,770 congratulations goes to Amber and Elise. 931 00:28:16,850 --> 00:28:17,730 Well done. 932 00:28:18,010 --> 00:28:18,530 Thank you. 933 00:28:18,550 --> 00:28:18,950 Really well done. 934 00:28:19,050 --> 00:28:19,330 Thank you, chef. 935 00:28:19,510 --> 00:28:20,330 Head to the elevator. 936 00:28:20,590 --> 00:28:21,850 Great job, both of you. 937 00:28:22,250 --> 00:28:24,610 This is, like, one of the happiest moments of my life. 938 00:28:24,790 --> 00:28:25,210 I'm going to cry. 939 00:28:25,830 --> 00:28:28,350 The next three dishes, congratulations 940 00:28:28,350 --> 00:28:32,850 goes to Danielle, Emerson, and Jared. 941 00:28:33,150 --> 00:28:33,630 Well done. 942 00:28:33,630 --> 00:28:35,030 Really well done. 943 00:28:35,110 --> 00:28:35,330 Thank you. 944 00:28:35,430 --> 00:28:35,850 Good job. 945 00:28:36,010 --> 00:28:36,590 Nice job, guys. 946 00:28:36,590 --> 00:28:37,070 Thank you, chef. 947 00:28:38,410 --> 00:28:39,890 Earl and Diana. 948 00:28:40,630 --> 00:28:44,170 The final person joining the rest in the top kitchen 949 00:28:45,350 --> 00:28:58,570 goes to the final person joining the rest in the top kitchen 950 00:29:00,730 --> 00:29:03,870 goes to Diana. 951 00:29:04,770 --> 00:29:06,490 Say goodbye to Earl and head upstairs. 952 00:29:06,830 --> 00:29:07,290 Thank you. 953 00:29:07,930 --> 00:29:09,130 I'm still here. 954 00:29:09,350 --> 00:29:10,570 I can't believe it. 955 00:29:10,730 --> 00:29:13,930 This is the last opportunity I have to show 956 00:29:13,930 --> 00:29:17,550 why they want me on their team, so I have to bring it up. 957 00:29:18,270 --> 00:29:20,710 Earl, I know those kids back in Connecticut. 958 00:29:21,110 --> 00:29:21,970 They're going to be proud of you. 959 00:29:21,990 --> 00:29:22,250 Thank you. 960 00:29:22,250 --> 00:29:22,790 Thank you. 961 00:29:23,050 --> 00:29:25,770 Cooking here at Next Level Chef was a different beast, 962 00:29:26,050 --> 00:29:27,970 but I did something pretty cool. 963 00:29:28,910 --> 00:29:29,530 Thank you, sir. 964 00:29:29,670 --> 00:29:29,890 Pleasure. 965 00:29:29,990 --> 00:29:30,670 I really appreciate it. 966 00:29:30,690 --> 00:29:31,030 Thank you. 967 00:29:31,770 --> 00:29:32,950 Chef Earl, over and out. 968 00:29:37,910 --> 00:29:38,950 All right, everyone. 969 00:29:39,310 --> 00:29:40,410 Welcome to the top level. 970 00:29:41,430 --> 00:29:42,310 Let's go. 971 00:29:42,830 --> 00:29:44,310 Everything that you wanted. 972 00:29:44,510 --> 00:29:46,750 This is a top-of-the-line kitchen. 973 00:29:47,110 --> 00:29:47,430 Hell, yeah. 974 00:29:47,870 --> 00:29:48,370 Oh, my God. 975 00:29:48,410 --> 00:29:51,010 It's so polished and shiny and pretty. 976 00:29:51,470 --> 00:29:54,630 I'm a top-level girl, so I'm going to be very comfortable 977 00:29:54,630 --> 00:29:57,390 in the top-level kitchen, of course. 978 00:29:58,070 --> 00:29:58,970 There's six of you here.