1 00:00:01,029 --> 00:00:02,910 (Transcrito por TurboScribe.ai. Atualize para Ilimitado para remover esta mensagem.) Previously on Next Level Chef... 2 00:00:02,910 --> 00:00:05,910 I'm putting together a team that is gonna absolutely dominate. 3 00:00:06,510 --> 00:00:07,670 Aisha's coming out fighting. 4 00:00:07,830 --> 00:00:10,590 This is the first cook in Team Arrington, and I just want to impress her. 5 00:00:10,590 --> 00:00:11,630 Now, now, now, now, now! 6 00:00:13,390 --> 00:00:16,170 The winning dish is Christian. 7 00:00:16,570 --> 00:00:18,330 Top dish, first round. 8 00:00:18,750 --> 00:00:22,150 You have one last chance to save yourselves in this competition. 9 00:00:22,950 --> 00:00:23,970 I can't look right now. 10 00:00:24,050 --> 00:00:24,750 I'm still here. 11 00:00:25,630 --> 00:00:25,970 Whoo! 12 00:00:27,690 --> 00:00:28,650 And tonight... 13 00:00:28,650 --> 00:00:31,229 There are monsters on this platform. 14 00:00:31,570 --> 00:00:32,470 Oh, my God. 15 00:00:32,710 --> 00:00:35,310 I have trouble with proteins that still have their heads on them. 16 00:00:36,130 --> 00:00:36,990 Ah! Whoo! 17 00:00:37,350 --> 00:00:39,450 He was moving like a samurai in there. 18 00:00:40,270 --> 00:00:41,930 It's squishy and slimy. 19 00:00:42,150 --> 00:00:42,410 Ooh! 20 00:00:43,050 --> 00:00:43,610 Ouch. 21 00:00:44,230 --> 00:00:44,790 Holy... 22 00:00:44,790 --> 00:00:45,170 Medic! 23 00:00:45,470 --> 00:00:45,630 Medic! 24 00:01:02,640 --> 00:01:03,760 Oh, my... 25 00:01:05,840 --> 00:01:06,980 It's again, baby. Let's go. 26 00:01:07,780 --> 00:01:08,880 Right, how's everybody feeling? 27 00:01:09,300 --> 00:01:09,680 Excellent. 28 00:01:09,680 --> 00:01:10,000 Great. 29 00:01:10,640 --> 00:01:11,500 Ready to go again? 30 00:01:11,760 --> 00:01:12,500 Yes, Chef. 31 00:01:12,500 --> 00:01:13,420 Love it. 32 00:01:13,980 --> 00:01:14,820 Okay, trailblazers. 33 00:01:15,700 --> 00:01:16,440 I know. 34 00:01:16,720 --> 00:01:16,940 Chef. 35 00:01:17,100 --> 00:01:18,040 I mean, let's be honest. 36 00:01:18,100 --> 00:01:21,100 Last time we showed the other teams exactly how it's done. 37 00:01:21,200 --> 00:01:22,400 You set the tone. 38 00:01:22,560 --> 00:01:22,840 Yeah. 39 00:01:23,080 --> 00:01:24,200 Christian put us on top, 40 00:01:24,440 --> 00:01:26,640 so now it's your job to keep us up there. 41 00:01:26,720 --> 00:01:28,060 Let's maintain that advantage. 42 00:01:28,440 --> 00:01:28,960 Can we do it? 43 00:01:29,140 --> 00:01:29,640 Yes, Chef. 44 00:01:30,520 --> 00:01:34,220 Team Arrington, thanks to Emerson's performance 45 00:01:34,220 --> 00:01:36,080 in the elimination cook-off, 46 00:01:36,160 --> 00:01:37,440 we are heading to the middle level. 47 00:01:38,540 --> 00:01:41,200 Team Ramsay, we are down one, right? 48 00:01:41,200 --> 00:01:43,980 The only way is up from now on in, okay? 49 00:01:44,240 --> 00:01:44,920 Yes, Chef. 50 00:01:45,380 --> 00:01:47,020 You guys ready for your next challenge? 51 00:01:47,260 --> 00:01:48,020 Yes, Chef. 52 00:01:48,200 --> 00:01:50,560 Good, because it is a big one. 53 00:01:51,780 --> 00:01:52,520 Let's go. 54 00:01:52,760 --> 00:01:57,080 This one will test even the most experienced of chefs. 55 00:01:57,660 --> 00:02:00,880 Because today, when that platform comes down, 56 00:02:01,180 --> 00:02:08,180 it will only have three huge items on it. 57 00:02:08,639 --> 00:02:10,000 Okay, okay. 58 00:02:10,000 --> 00:02:13,860 Only one giant protein for each level. 59 00:02:14,780 --> 00:02:15,980 Everyone terrified? 60 00:02:16,600 --> 00:02:17,380 No, Chef. 61 00:02:18,220 --> 00:02:18,780 You should be. 62 00:02:19,240 --> 00:02:21,040 When the platform comes down, 63 00:02:21,600 --> 00:02:24,760 there's going to be three large whole fish 64 00:02:24,760 --> 00:02:26,660 straight off the boat, 65 00:02:26,820 --> 00:02:29,360 and your team has to grab one whole fish 66 00:02:29,360 --> 00:02:32,100 and work together to break it down and portion it out 67 00:02:32,100 --> 00:02:33,940 before you even start cooking. 68 00:02:34,180 --> 00:02:34,860 Yes, Chef. 69 00:02:35,620 --> 00:02:38,520 I have trouble with proteins that still have their heads on them. 70 00:02:39,260 --> 00:02:43,120 I am not a fan of looking at the face of the protein 71 00:02:43,120 --> 00:02:44,720 that I am about to cook. 72 00:02:44,940 --> 00:02:48,520 Guys, understand, cooking fish is no joke. 73 00:02:48,580 --> 00:02:50,980 It requires a lot of finesse, and trust me, 74 00:02:51,060 --> 00:02:55,000 the line between perfectly cooked and overdone 75 00:02:55,000 --> 00:02:56,560 is razor thin. 76 00:02:57,260 --> 00:02:57,720 Got it? 77 00:02:58,120 --> 00:02:58,720 Yes, Chef. 78 00:02:59,560 --> 00:03:02,800 But there's also one more thing on the line today. 79 00:03:04,000 --> 00:03:06,680 Besides just winning the challenge for your team, 80 00:03:06,680 --> 00:03:09,680 the best dish of the day will also win... 81 00:03:13,900 --> 00:03:14,420 Yes. 82 00:03:14,760 --> 00:03:15,280 Whoa. 83 00:03:16,660 --> 00:03:17,280 I want that. 84 00:03:17,440 --> 00:03:19,980 The incredible next-level immunity pin. 85 00:03:20,800 --> 00:03:23,760 That immunity pin on your apron is your safety net. 86 00:03:24,020 --> 00:03:26,540 If you ever find yourself in an elimination cook-off, 87 00:03:26,720 --> 00:03:29,000 you can play it, and your mentor will have to choose 88 00:03:29,000 --> 00:03:31,480 someone else from your team to take your place. 89 00:03:31,980 --> 00:03:32,800 But listen up. 90 00:03:33,140 --> 00:03:34,620 This season, for the first time ever, 91 00:03:34,960 --> 00:03:37,560 we are only giving out one pin. 92 00:03:38,340 --> 00:03:39,060 That's right. 93 00:03:39,480 --> 00:03:40,300 It's that elusive. 94 00:03:40,660 --> 00:03:43,840 Only one of you here today can earn this pin. 95 00:03:44,440 --> 00:03:45,980 Make sure it's you. 96 00:03:46,320 --> 00:03:46,740 Understood? 97 00:03:47,280 --> 00:03:48,060 Yes, Chef. 98 00:03:49,320 --> 00:03:51,400 Only one immunity pin? 99 00:03:51,560 --> 00:03:52,400 Only one? 100 00:03:52,820 --> 00:03:54,940 It would just be, like, a little flexi-flex 101 00:03:54,940 --> 00:03:56,240 to have on my apron. 102 00:03:56,600 --> 00:03:58,760 It would be a nice little security net, you know, 103 00:03:58,800 --> 00:03:59,860 because anything can happen. 104 00:04:00,160 --> 00:04:00,840 All right, Team Blaze, 105 00:04:00,920 --> 00:04:02,580 we're headed to the top-level kitchen. 106 00:04:02,700 --> 00:04:03,160 Let's go. 107 00:04:03,340 --> 00:04:04,180 Time to huddle up. 108 00:04:10,120 --> 00:04:10,840 Holy fish. 109 00:04:11,920 --> 00:04:12,280 Hey. 110 00:04:12,940 --> 00:04:13,740 Let's go, baby. 111 00:04:13,880 --> 00:04:14,240 All right. 112 00:04:14,420 --> 00:04:15,620 I'm gonna grab this one this time. 113 00:04:16,100 --> 00:04:17,100 Oh, my God. 114 00:04:18,040 --> 00:04:19,660 Oh, my God, you're gonna carve it? 115 00:04:19,959 --> 00:04:21,540 Social media chefs don't typically 116 00:04:21,540 --> 00:04:23,160 break down the whole fish. 117 00:04:23,400 --> 00:04:25,740 Luckily, I've had experience with that, so I'm so excited. 118 00:04:25,900 --> 00:04:26,840 Focus, I want that pin. 119 00:04:27,000 --> 00:04:28,200 I want that win, I want that pin. 120 00:04:28,640 --> 00:04:30,420 As soon as that fish lands on that cutting board, 121 00:04:30,480 --> 00:04:31,800 I feel like muscle memory's gonna kick in. 122 00:04:35,240 --> 00:04:35,720 All right. 123 00:04:35,760 --> 00:04:36,080 Let's go. 124 00:04:36,080 --> 00:04:39,020 They don't know what's about to go down. 125 00:04:39,780 --> 00:04:40,960 We got three options. 126 00:04:41,080 --> 00:04:43,200 I'm like, yo, this fish has to be frickin' used. 127 00:04:43,820 --> 00:04:44,720 Hopefully a shark. 128 00:04:44,820 --> 00:04:45,480 That'd be kind of dope. 129 00:04:45,540 --> 00:04:47,580 We get a big-ass great white or something in there. 130 00:04:47,760 --> 00:04:49,340 How we feeling about cutting fish? 131 00:04:49,360 --> 00:04:49,880 Who's on? 132 00:04:50,160 --> 00:04:51,420 I've cut a bunch of them, man. 133 00:04:51,600 --> 00:04:53,260 Ooh, I like a confident man. 134 00:04:56,520 --> 00:04:57,660 Let's get out. 135 00:04:57,880 --> 00:04:58,200 All right. 136 00:04:58,220 --> 00:04:59,560 Yeah, straight to the top. 137 00:05:00,280 --> 00:05:01,600 All right, we got this, yo. 138 00:05:02,320 --> 00:05:05,920 I'm just really excited to be on a powerful team 139 00:05:05,920 --> 00:05:07,500 of, like, boss-ass bitches. 140 00:05:07,820 --> 00:05:09,440 Start getting organized, yo. 141 00:05:09,980 --> 00:05:11,320 Literally, Gordon's girls. 142 00:05:11,600 --> 00:05:12,520 OK, trademark that. 143 00:05:12,800 --> 00:05:13,420 Let's check this out. 144 00:05:15,360 --> 00:05:15,840 Oh. 145 00:05:16,200 --> 00:05:17,660 Oh, my God. 146 00:05:18,000 --> 00:05:18,620 It's like Halloween. 147 00:05:20,240 --> 00:05:21,160 Let's go, ladies. 148 00:05:21,500 --> 00:05:22,020 Let's go. 149 00:05:22,720 --> 00:05:23,660 Ready to go? 150 00:05:23,780 --> 00:05:24,660 Yeah, let's do it. 151 00:05:24,780 --> 00:05:27,700 Who is familiar with butchering, breaking down fish? 152 00:05:28,040 --> 00:05:30,180 I'm not professional, but I've done it a few times before. 153 00:05:30,200 --> 00:05:30,760 Yeah, I've done it a couple times. 154 00:05:30,760 --> 00:05:31,040 Gotcha. 155 00:05:31,260 --> 00:05:32,880 Show me the size of the fish that you've done. 156 00:05:33,980 --> 00:05:34,700 Yeah, this. 157 00:05:34,740 --> 00:05:35,380 Right, OK. 158 00:05:35,460 --> 00:05:37,260 So that's not even the size of the fin. 159 00:05:40,540 --> 00:05:41,260 Bull's house! 160 00:05:41,460 --> 00:05:41,860 Here we go! 161 00:05:42,260 --> 00:05:42,980 Bull's house! 162 00:05:43,140 --> 00:05:44,120 We're talking about it! 163 00:05:44,220 --> 00:05:44,580 Yes! 164 00:05:45,660 --> 00:05:47,020 How we feeling as a team? 165 00:05:47,340 --> 00:05:47,640 Great. 166 00:05:47,680 --> 00:05:48,360 Really well. 167 00:05:48,480 --> 00:05:49,220 Strong, solid. 168 00:05:49,300 --> 00:05:49,720 I love that. 169 00:05:49,840 --> 00:05:51,700 If you can handle the heat, I got you. 170 00:05:51,820 --> 00:05:53,420 Yes, we love this. 171 00:05:54,240 --> 00:05:55,000 All right, everyone. 172 00:05:55,080 --> 00:05:55,640 How we doing? 173 00:05:55,680 --> 00:05:56,260 We doing good? 174 00:05:56,320 --> 00:05:56,720 Let's go, champ. 175 00:05:56,820 --> 00:05:57,760 I'm down the line here. 176 00:05:57,820 --> 00:05:59,100 Let's go, let's go, let's go. 177 00:05:59,100 --> 00:06:01,140 OK, you're about to see some things 178 00:06:01,140 --> 00:06:02,860 I've never seen in my career. 179 00:06:02,960 --> 00:06:03,580 Oh, my god. 180 00:06:03,640 --> 00:06:04,420 Let's have some fun with that. 181 00:06:04,500 --> 00:06:04,600 OK. 182 00:06:04,700 --> 00:06:05,700 Let's do it. 183 00:06:05,700 --> 00:06:06,840 This is bucket list stuff. 184 00:06:07,180 --> 00:06:07,860 Embrace it. 185 00:06:08,060 --> 00:06:08,740 Let's line them up. 186 00:06:15,050 --> 00:06:15,490 What? 187 00:06:15,930 --> 00:06:18,370 There are monsters on this platform. 188 00:06:18,710 --> 00:06:19,610 Oh, s***. 189 00:06:20,570 --> 00:06:21,450 What was that? 190 00:06:21,590 --> 00:06:22,830 This is why I don't swim in the ocean. 191 00:06:23,110 --> 00:06:23,690 Let's go! 192 00:06:24,610 --> 00:06:26,150 It's freaking Godzilla. 193 00:06:27,610 --> 00:06:30,550 I have never seen a fish this big. 194 00:06:30,550 --> 00:06:32,710 You have a halibut with the two eyes 195 00:06:32,710 --> 00:06:34,230 just kind of looking at your goofy up there. 196 00:06:34,470 --> 00:06:36,010 Then you have the world's ugliest monkfish 197 00:06:36,010 --> 00:06:37,550 that, you know, you can't look at it too long 198 00:06:37,550 --> 00:06:38,270 or you turn to stone. 199 00:06:38,610 --> 00:06:38,970 Monkfish? 200 00:06:39,170 --> 00:06:39,590 Oh, s***. 201 00:06:39,830 --> 00:06:40,190 Swordfish? 202 00:06:40,410 --> 00:06:41,410 Grab it, grab it, grab it, grab it. 203 00:06:41,830 --> 00:06:42,510 OK, one swordfish. 204 00:06:42,770 --> 00:06:43,290 All right. 205 00:06:43,530 --> 00:06:44,630 That thing look like Pinocchio. 206 00:06:44,710 --> 00:06:46,270 That thing looks ugly. 207 00:06:47,090 --> 00:06:49,630 But now, we make it look pretty just like me. 208 00:06:49,750 --> 00:06:50,330 You know what I mean? 209 00:06:51,090 --> 00:06:51,850 That's what you want? 210 00:06:52,010 --> 00:06:52,370 Yeah. 211 00:06:52,570 --> 00:06:52,850 You sure? 212 00:06:52,930 --> 00:06:53,430 Yeah, you sure? 213 00:06:53,650 --> 00:06:54,250 Over the halibut. 214 00:06:54,390 --> 00:06:54,690 All right. 215 00:06:55,210 --> 00:06:55,570 Swordfish. 216 00:06:56,450 --> 00:06:56,810 Why? 217 00:06:57,230 --> 00:06:57,630 You sure? 218 00:06:57,750 --> 00:06:57,930 Yeah. 219 00:06:58,210 --> 00:06:58,970 We're committed, we're committed. 220 00:06:59,250 --> 00:07:01,770 It's basically a five-foot sword. 221 00:07:02,250 --> 00:07:02,970 Be very careful. 222 00:07:03,090 --> 00:07:03,930 This is dangerous, yeah? 223 00:07:04,270 --> 00:07:04,630 Ooh! 224 00:07:04,790 --> 00:07:04,950 Woo! 225 00:07:07,410 --> 00:07:08,530 Go, go, go, go! 226 00:07:08,530 --> 00:07:09,330 What is that over there? 227 00:07:09,550 --> 00:07:10,290 Monkfish, halibut. 228 00:07:10,370 --> 00:07:11,070 Halibut, halibut, halibut. 229 00:07:11,070 --> 00:07:11,310 Oh, monkfish. 230 00:07:11,410 --> 00:07:11,850 Oh, my gosh. 231 00:07:12,130 --> 00:07:13,510 This monkfish kind of looks like me. 232 00:07:14,250 --> 00:07:15,050 I ain't messing with you. 233 00:07:15,130 --> 00:07:16,090 Go back to Gordon's team. 234 00:07:16,190 --> 00:07:17,130 Send it down to the basement. 235 00:07:17,530 --> 00:07:18,350 Halibut, halibut, halibut. 236 00:07:18,570 --> 00:07:19,130 Monkfish, halibut, halibut. 237 00:07:19,130 --> 00:07:19,550 You got it. 238 00:07:19,590 --> 00:07:19,870 It's gorgeous. 239 00:07:20,110 --> 00:07:20,830 Good team decision. 240 00:07:21,230 --> 00:07:22,950 I'm like, OK, we're doing the halibut. 241 00:07:23,070 --> 00:07:23,530 Great work. 242 00:07:23,530 --> 00:07:24,670 Let's go! 243 00:07:26,150 --> 00:07:27,910 Oh, my goodness me. 244 00:07:27,990 --> 00:07:29,630 They're hanging off the side of the platform. 245 00:07:29,810 --> 00:07:30,550 Oh, my god. 246 00:07:30,710 --> 00:07:31,550 Bloody hell. 247 00:07:31,710 --> 00:07:32,570 Oh, my god. 248 00:07:32,670 --> 00:07:34,330 Right, ladies, let's go, let's go. 249 00:07:34,490 --> 00:07:35,150 Oh, what is it? 250 00:07:35,290 --> 00:07:36,210 Gee, is it monkfish? 251 00:07:36,630 --> 00:07:36,730 Oh! 252 00:07:37,750 --> 00:07:38,150 Oh! 253 00:07:38,510 --> 00:07:39,670 I swear. 254 00:07:39,990 --> 00:07:40,750 It's still alive. 255 00:07:41,710 --> 00:07:42,470 Watch the front. 256 00:07:42,550 --> 00:07:43,330 It's very sharp. 257 00:07:43,690 --> 00:07:44,730 It is gigantic. 258 00:07:45,050 --> 00:07:46,290 It's got teeth out. 259 00:07:46,410 --> 00:07:48,950 It is just like, oh, my god, how do we pick up this thing? 260 00:07:49,230 --> 00:07:49,950 Watch the mouth. 261 00:07:50,190 --> 00:07:51,650 It's squishy, slimy. 262 00:07:51,810 --> 00:07:52,910 It's cold. 263 00:07:53,950 --> 00:07:54,930 We got it. 264 00:07:55,110 --> 00:07:56,330 Oh, my god. 265 00:07:59,950 --> 00:08:02,030 It is a monster. 266 00:08:02,530 --> 00:08:03,370 Like a blob. 267 00:08:03,650 --> 00:08:04,550 Like, just like, oh. 268 00:08:08,040 --> 00:08:10,060 All right, listen, your 40 minutes starts now. 269 00:08:10,200 --> 00:08:10,640 Let's go. 270 00:08:11,320 --> 00:08:11,780 You got it? 271 00:08:11,940 --> 00:08:12,620 This is the dairy in, chef? 272 00:08:12,780 --> 00:08:12,960 Yeah. 273 00:08:13,320 --> 00:08:14,180 All right. 274 00:08:14,280 --> 00:08:15,320 It's just one big bone, right? 275 00:08:15,860 --> 00:08:16,700 Christian saw it. 276 00:08:16,720 --> 00:08:17,460 He's like, ah. 277 00:08:18,080 --> 00:08:18,620 You know what? 278 00:08:18,840 --> 00:08:19,500 That's all you. 279 00:08:19,620 --> 00:08:20,160 I'll hold it up. 280 00:08:20,200 --> 00:08:20,500 You cut it. 281 00:08:20,700 --> 00:08:20,960 Me? 282 00:08:21,080 --> 00:08:22,120 OK, I'll do it. 283 00:08:23,180 --> 00:08:25,320 Boss, that thing don't like it's nobody's business. 284 00:08:28,140 --> 00:08:28,940 Good job. 285 00:08:29,200 --> 00:08:29,820 There you go. 286 00:08:30,220 --> 00:08:31,600 I think we can all cook with this one loin. 287 00:08:31,840 --> 00:08:32,620 You're doing really, really good. 288 00:08:32,640 --> 00:08:34,059 Put it on a cutting board by the grill. 289 00:08:34,159 --> 00:08:34,460 By the grill. 290 00:08:34,480 --> 00:08:35,720 I would take the pieces you need now, right? 291 00:08:35,760 --> 00:08:36,480 Whoever needs what. 292 00:08:37,039 --> 00:08:39,280 Swordfish is an excellent fish for grilling. 293 00:08:39,539 --> 00:08:40,520 Think of it like tuna. 294 00:08:42,059 --> 00:08:43,860 This is super dangerous, OK? 295 00:08:44,040 --> 00:08:44,140 Yes, yes. 296 00:08:44,500 --> 00:08:45,320 Please be careful. 297 00:08:45,820 --> 00:08:49,460 Chopping up a whole fish is a little intimidating. 298 00:08:50,320 --> 00:08:51,020 Don't rush this. 299 00:08:51,020 --> 00:08:52,680 OK, you've got to focus now, right? 300 00:08:53,560 --> 00:08:54,540 I got right in there. 301 00:08:54,700 --> 00:08:56,460 I'm learning on the job. 302 00:08:56,880 --> 00:08:57,480 Just be careful. 303 00:08:57,800 --> 00:08:58,320 All the way through. 304 00:08:58,360 --> 00:08:58,640 That's it. 305 00:09:00,520 --> 00:09:01,180 Stop what happened. 306 00:09:01,320 --> 00:09:01,740 What happened? 307 00:09:01,880 --> 00:09:02,620 I nicked myself. 308 00:09:02,860 --> 00:09:03,180 Medic! 309 00:09:04,560 --> 00:09:05,040 Yeah. 310 00:09:05,340 --> 00:09:06,600 Holy shit, what happened? 311 00:09:07,040 --> 00:09:08,540 Girl, my hand was filled with blood. 312 00:09:08,740 --> 00:09:08,920 Yeah. 313 00:09:08,940 --> 00:09:09,220 Medic! 314 00:09:09,520 --> 00:09:10,700 Not a good look. 315 00:09:10,820 --> 00:09:11,480 Medic, medic! 316 00:09:12,020 --> 00:09:12,880 What the shit? 317 00:09:13,220 --> 00:09:13,460 Medic! 318 00:09:13,740 --> 00:09:14,140 Medic! 319 00:09:14,580 --> 00:09:14,880 Medic! 320 00:09:18,520 --> 00:09:19,000 Medic! 321 00:09:19,920 --> 00:09:20,860 Medic, quick. 322 00:09:20,860 --> 00:09:21,620 Get in there, get in there. 323 00:09:21,920 --> 00:09:22,460 Damn, damn, damn. 324 00:09:22,640 --> 00:09:22,860 Right. 325 00:09:23,020 --> 00:09:23,900 You're doing great, Gabrielle. 326 00:09:23,960 --> 00:09:24,520 Let's go. 327 00:09:24,880 --> 00:09:25,400 Let's go. 328 00:09:27,400 --> 00:09:29,040 We all get nicks here and there. 329 00:09:29,260 --> 00:09:30,820 Back in the game, and that's what's important. 330 00:09:31,480 --> 00:09:32,440 Five minutes gone. 331 00:09:34,800 --> 00:09:35,880 You got this, buddy. 332 00:09:36,040 --> 00:09:36,640 Great job. 333 00:09:37,140 --> 00:09:38,100 You take this guy. 334 00:09:38,280 --> 00:09:39,040 Great work, Matt. 335 00:09:39,100 --> 00:09:39,860 Great work, brother. 336 00:09:40,620 --> 00:09:41,960 Thank the Lord. 337 00:09:42,420 --> 00:09:44,740 We have good old West Virginia Matt in the building. 338 00:09:45,180 --> 00:09:46,480 Couldn't you get four hunks out of this? 339 00:09:46,560 --> 00:09:46,660 Sure can. 340 00:09:47,180 --> 00:09:47,620 Beautiful. 341 00:09:47,620 --> 00:09:49,600 He looks like a country bumpkin, 342 00:09:49,640 --> 00:09:51,640 but he was moving like a samurai in there. 343 00:09:52,020 --> 00:09:52,960 Now let's get this cut out. 344 00:09:53,080 --> 00:09:54,000 With the precision. 345 00:09:54,420 --> 00:09:55,660 Does anyone want some trimmings? 346 00:09:55,720 --> 00:09:56,960 Trimmings for some sort of bra? 347 00:09:56,960 --> 00:09:57,820 Sure, absolutely. 348 00:09:58,540 --> 00:09:58,980 Excellent. 349 00:09:59,380 --> 00:10:00,180 That's beautiful. 350 00:10:00,700 --> 00:10:01,500 Go, go, go! 351 00:10:02,740 --> 00:10:03,920 All right, everyone, listen. 352 00:10:04,020 --> 00:10:07,920 You can't make fish alone, so the platform is coming. 353 00:10:08,340 --> 00:10:09,080 Go dive in. 354 00:10:09,100 --> 00:10:10,040 The platform is here. 355 00:10:10,300 --> 00:10:11,560 You got less than 30 seconds. 356 00:10:11,620 --> 00:10:12,000 Let's go. 357 00:10:12,100 --> 00:10:13,720 You want something from those tanks, too. 358 00:10:15,020 --> 00:10:16,140 Composed dishes, right? 359 00:10:16,140 --> 00:10:17,620 All right, so you need a full dish right now. 360 00:10:18,660 --> 00:10:22,040 Swordfish can be dry, so I have to make an amazing sauce. 361 00:10:22,340 --> 00:10:24,880 We're going to knock their socks off with a lemon beurre blanc. 362 00:10:25,200 --> 00:10:25,940 10 seconds. 363 00:10:26,140 --> 00:10:28,740 I see seafood stock, clam juice, so I grab those. 364 00:10:29,080 --> 00:10:31,240 I see beautiful maitake mushrooms, 365 00:10:31,340 --> 00:10:32,200 so I'm thinking of broth. 366 00:10:32,340 --> 00:10:33,000 Five seconds. 367 00:10:33,140 --> 00:10:33,900 Is there a starch? 368 00:10:34,000 --> 00:10:34,740 Is there vegetables? 369 00:10:34,920 --> 00:10:35,760 Rice, pasta? 370 00:10:35,960 --> 00:10:37,180 You need a complete dish. 371 00:10:37,420 --> 00:10:38,160 I need a starch. 372 00:10:39,200 --> 00:10:40,100 I need something. 373 00:10:40,240 --> 00:10:41,400 Some couscous over here? 374 00:10:41,580 --> 00:10:42,640 I couldn't care anymore. 375 00:10:42,800 --> 00:10:43,780 Grab it or regret it. 376 00:10:44,440 --> 00:10:45,800 And then the platform's gone. 377 00:10:46,580 --> 00:10:47,900 Hey, platform's coming down, guys. 378 00:10:47,980 --> 00:10:48,660 Platform's coming down. 379 00:10:48,780 --> 00:10:49,100 Go. 380 00:10:49,460 --> 00:10:51,000 Find your ingredients for your dish. 381 00:10:51,660 --> 00:10:52,800 You got seaweed up top. 382 00:10:53,920 --> 00:10:54,880 Capers, tomatoes. 383 00:10:55,460 --> 00:10:56,440 No way, bro. 384 00:10:56,500 --> 00:10:57,340 There's sea urchin. 385 00:10:57,740 --> 00:10:58,780 All wimbly bimbly. 386 00:10:59,460 --> 00:11:00,140 Give me that uni. 387 00:11:00,380 --> 00:11:01,240 Fresh herbs. 388 00:11:01,520 --> 00:11:02,460 10 seconds, guys. 389 00:11:02,500 --> 00:11:02,900 10 seconds. 390 00:11:02,920 --> 00:11:03,060 Miso paste. 391 00:11:03,160 --> 00:11:03,700 Miso, miso. 392 00:11:03,960 --> 00:11:04,860 Anyone see any miso? 393 00:11:05,140 --> 00:11:06,460 I'm aiming for Asian flavors. 394 00:11:07,000 --> 00:11:07,740 Five seconds. 395 00:11:08,060 --> 00:11:09,220 And I see a red container. 396 00:11:09,440 --> 00:11:10,300 I grab it. 397 00:11:10,500 --> 00:11:10,920 Come on. 398 00:11:11,160 --> 00:11:12,140 Leave the basement with nothing. 399 00:11:12,140 --> 00:11:12,940 Go, go, go. 400 00:11:13,060 --> 00:11:13,320 Nice. 401 00:11:13,860 --> 00:11:15,900 I wanted miso paste, but I grabbed gochujang. 402 00:11:16,700 --> 00:11:17,380 Here's the platform. 403 00:11:17,480 --> 00:11:17,900 Platform's coming. 404 00:11:17,940 --> 00:11:18,640 Platform's here, y'all. 405 00:11:18,800 --> 00:11:20,440 Everything you need to build these dishes. 406 00:11:20,800 --> 00:11:21,640 Think about the monkfish. 407 00:11:22,520 --> 00:11:23,560 Think about the starch. 408 00:11:23,920 --> 00:11:25,080 Don't grab minimally, OK? 409 00:11:25,580 --> 00:11:26,640 Oh, my goodness me. 410 00:11:26,680 --> 00:11:29,160 Look at those crabs, oysters, razor clams. 411 00:11:29,320 --> 00:11:29,980 I got cauliflower. 412 00:11:30,500 --> 00:11:31,200 Baby, you got grits. 413 00:11:31,420 --> 00:11:32,780 Light beer, champagne. 414 00:11:33,780 --> 00:11:35,840 Who dropped that champagne down here? 415 00:11:36,000 --> 00:11:36,380 Oh, yeah. 416 00:11:36,440 --> 00:11:36,740 Hell, yeah. 417 00:11:37,180 --> 00:11:38,480 You idiots up there. 418 00:11:38,520 --> 00:11:39,580 What were you doing? 419 00:11:40,100 --> 00:11:42,760 I'm going to go with a champagne-burbed monk. 420 00:11:44,380 --> 00:11:45,040 Last minute. 421 00:11:45,140 --> 00:11:47,320 I see peanut butter, and I'm like, oh, my gosh. 422 00:11:47,440 --> 00:11:48,200 Oh, my gosh! 423 00:11:48,560 --> 00:11:48,960 Yes! 424 00:11:49,860 --> 00:11:50,520 Got to grab. 425 00:11:50,760 --> 00:11:51,300 Got to grab. 426 00:11:52,200 --> 00:11:52,920 Well done. 427 00:11:53,680 --> 00:11:55,060 30 minutes to go, OK? 428 00:11:55,300 --> 00:11:55,780 Yes, Chef. 429 00:11:55,920 --> 00:11:56,980 30 minutes to go. 430 00:11:57,080 --> 00:11:57,420 Right. 431 00:11:57,760 --> 00:11:58,740 Tell me, what did you grab? 432 00:11:59,160 --> 00:12:00,720 Chef, I got a mishmash of things, 433 00:12:00,820 --> 00:12:04,220 but I am thinking I'm going to do a peanutty sauce 434 00:12:04,780 --> 00:12:06,320 to go with the monkfish. 435 00:12:06,380 --> 00:12:06,540 Good. 436 00:12:06,720 --> 00:12:07,880 I like the idea of the satay. 437 00:12:08,040 --> 00:12:09,560 Is this a dish you've made before with someone? 438 00:12:09,560 --> 00:12:10,700 A little bit. 439 00:12:10,820 --> 00:12:13,240 Just kind of taking some inspiration from back home. 440 00:12:13,460 --> 00:12:14,920 Trying to honor my dad with this one. 441 00:12:15,340 --> 00:12:16,620 So my dad is my heart. 442 00:12:16,820 --> 00:12:19,920 I'm named after my dad, and he's been 443 00:12:19,920 --> 00:12:21,040 having some health challenges. 444 00:12:21,440 --> 00:12:23,660 I'm so excited to make this traditional 445 00:12:24,320 --> 00:12:25,380 Cameroonian groundnut stew. 446 00:12:25,720 --> 00:12:26,880 I want to cook this one for him. 447 00:12:27,320 --> 00:12:27,860 Love that. 448 00:12:28,240 --> 00:12:31,200 Wish I had a little tomato, but all right. 449 00:12:32,620 --> 00:12:33,500 Tell me what you're thinking. 450 00:12:33,920 --> 00:12:36,140 OK, so I'm going to go with the Spanish vibes that I wanted. 451 00:12:36,240 --> 00:12:36,860 I have some tomato. 452 00:12:37,120 --> 00:12:38,820 I'm going to do a champagne and butter sauce. 453 00:12:38,820 --> 00:12:39,400 Nice. 454 00:12:40,000 --> 00:12:41,900 Wine makes everything better, so that's 455 00:12:42,340 --> 00:12:43,700 what I want for my dish. 456 00:12:44,220 --> 00:12:45,680 So you're familiar with fishing, right? 457 00:12:46,080 --> 00:12:47,820 Yeah, I go fishing with my dad. 458 00:12:47,920 --> 00:12:49,120 We go camping every summer. 459 00:12:49,360 --> 00:12:50,740 I love fishing with my girls as well, 460 00:12:50,820 --> 00:12:52,040 especially trout and salmon fishing. 461 00:12:52,200 --> 00:12:53,720 Tilly is a crazy forward. 462 00:12:53,720 --> 00:12:54,440 Oh, my god. 463 00:12:54,520 --> 00:12:55,200 Oscar as well. 464 00:12:55,240 --> 00:12:56,400 He's mad with fish. 465 00:12:56,700 --> 00:12:57,100 Mad. 466 00:12:57,200 --> 00:12:57,980 It's the best day. 467 00:12:58,360 --> 00:12:58,980 I love that. 468 00:12:59,920 --> 00:13:02,420 This is where you're going to start honing your dish. 469 00:13:02,600 --> 00:13:04,300 You've got lots of bones, lots of trim 470 00:13:04,300 --> 00:13:05,520 to work with as well, right? 471 00:13:05,520 --> 00:13:07,020 You want this guy in here. 472 00:13:07,740 --> 00:13:08,840 A beautiful broth. 473 00:13:09,180 --> 00:13:10,140 No, you got this. 474 00:13:10,800 --> 00:13:11,500 Buck up, girl. 475 00:13:11,960 --> 00:13:12,780 Where are we at, Machete? 476 00:13:13,060 --> 00:13:13,620 Doing well. 477 00:13:13,940 --> 00:13:14,600 What you working with? 478 00:13:14,740 --> 00:13:16,700 I plan on making a pan-seared halibut. 479 00:13:17,040 --> 00:13:18,820 I just know what flavors go really well together, 480 00:13:19,080 --> 00:13:21,020 and that uni has a salty sea flavor, 481 00:13:21,400 --> 00:13:24,280 and that fish has a nice flaky, crispy, crunchy skin. 482 00:13:24,500 --> 00:13:26,080 Like, this dish has what it needs. 483 00:13:26,340 --> 00:13:26,640 Yep. 484 00:13:27,340 --> 00:13:28,460 Oh, did that over a poke. 485 00:13:28,580 --> 00:13:28,860 I forgot. 486 00:13:29,180 --> 00:13:29,460 You're good. 487 00:13:29,480 --> 00:13:30,500 It's been a while since I've done some uni. 488 00:13:30,560 --> 00:13:31,040 Don't worry. 489 00:13:31,520 --> 00:13:32,840 We're here to get a little dirty, right? 490 00:13:32,860 --> 00:13:33,220 That's right. 491 00:13:33,340 --> 00:13:34,660 You need to get your couscous going. 492 00:13:34,660 --> 00:13:35,440 Thank you, Chef. 493 00:13:35,620 --> 00:13:36,280 Let's make it work. 494 00:13:37,040 --> 00:13:37,860 Let's get it, y'all. 495 00:13:38,940 --> 00:13:39,300 Connor. 496 00:13:39,540 --> 00:13:40,060 Yes, Chef? 497 00:13:40,120 --> 00:13:40,900 What are we working with? 498 00:13:41,160 --> 00:13:42,200 I'm going to do a little curry. 499 00:13:42,360 --> 00:13:43,900 I'm getting an aromatic broth going. 500 00:13:43,960 --> 00:13:45,280 I'm going to make a homemade curry paste. 501 00:13:45,340 --> 00:13:45,660 I love it. 502 00:13:45,680 --> 00:13:47,300 I'm going to do some cubed sweet potatoes in there. 503 00:13:47,660 --> 00:13:47,760 Amazing. 504 00:13:48,100 --> 00:13:49,340 I'm going to make a bitchin' curry. 505 00:13:49,800 --> 00:13:52,300 I need a ton of flavor to kind of counterbalance 506 00:13:52,300 --> 00:13:53,440 that dry fish. 507 00:13:53,840 --> 00:13:55,840 So curry, boom. 508 00:13:56,240 --> 00:13:59,340 Just a big, aromatic, spicy little hug. 509 00:13:59,500 --> 00:13:59,820 Awesome. 510 00:14:00,000 --> 00:14:00,940 A man with a plan. 511 00:14:00,980 --> 00:14:01,160 Feeling good. 512 00:14:01,160 --> 00:14:01,800 We love to see it. 513 00:14:01,820 --> 00:14:02,540 Feeling great, Chef. 514 00:14:02,540 --> 00:14:04,520 Guys, I love the vibes in this kitchen. 515 00:14:04,600 --> 00:14:05,940 You guys are cooking with confidence. 516 00:14:06,520 --> 00:14:07,100 What do we got? 517 00:14:07,180 --> 00:14:09,840 I'm making a pan-seared halibut and some rice. 518 00:14:10,300 --> 00:14:11,600 How are you elevating your rice? 519 00:14:11,880 --> 00:14:12,900 How are you getting flavor in there? 520 00:14:13,120 --> 00:14:14,820 I put coconut milk in there. 521 00:14:14,880 --> 00:14:15,180 Amazing. 522 00:14:15,420 --> 00:14:15,640 Yes. 523 00:14:15,680 --> 00:14:17,760 I'm going to put some fish bones in there. 524 00:14:17,920 --> 00:14:18,720 That's not bone. 525 00:14:21,360 --> 00:14:22,140 Where are all the bones? 526 00:14:24,280 --> 00:14:25,480 Wait, we had a bone. 527 00:14:25,520 --> 00:14:26,600 We had all the bones for the fish. 528 00:14:26,640 --> 00:14:27,000 Where'd it go? 529 00:14:27,160 --> 00:14:28,220 They're in my stockpots. 530 00:14:28,340 --> 00:14:29,020 I'm sorry. 531 00:14:29,760 --> 00:14:30,380 I'm panicking. 532 00:14:30,560 --> 00:14:32,520 I really need to get the nerves out of me. 533 00:14:32,520 --> 00:14:34,780 I don't want to go into elimination again. 534 00:14:35,600 --> 00:14:37,380 What are you making with your Romanesco? 535 00:14:38,660 --> 00:14:39,580 Your Romanesco. 536 00:14:40,600 --> 00:14:42,000 I thought they were cauliflowers. 537 00:14:43,200 --> 00:14:44,140 I'm going to blanch. 538 00:14:44,240 --> 00:14:45,660 I'm going to cook this and get it softened up. 539 00:14:46,000 --> 00:14:46,960 And then I'm going to sear it. 540 00:14:48,260 --> 00:14:50,440 See how beautiful these florets are? 541 00:14:50,760 --> 00:14:51,120 Yes, Chef. 542 00:14:51,140 --> 00:14:53,760 You always want to maintain the integrity of the vegetable 543 00:14:53,760 --> 00:14:55,080 and how it looks, right? 544 00:14:55,980 --> 00:14:58,900 Take a breath and compose your dish. 545 00:14:59,320 --> 00:15:01,460 I believe in Emerson, but it's up to Emerson 546 00:15:01,460 --> 00:15:02,540 to believe in himself. 547 00:15:02,700 --> 00:15:04,680 I'm going to pan sear them and then put some, like, 548 00:15:04,700 --> 00:15:06,120 little stock in it, like some chicken stock. 549 00:15:06,120 --> 00:15:07,000 I love that. 550 00:15:07,280 --> 00:15:07,900 I believe in you. 551 00:15:07,940 --> 00:15:08,340 I love it, Chef. 552 00:15:08,360 --> 00:15:08,660 Thank you. 553 00:15:10,560 --> 00:15:12,080 Just under 24 minutes. 554 00:15:12,460 --> 00:15:12,580 Hustle, guys. 555 00:15:12,640 --> 00:15:12,920 Hustle. 556 00:15:13,080 --> 00:15:14,600 You're playing to keep the team safe, 557 00:15:14,640 --> 00:15:16,900 but one of you are fighting for the immunity pin. 558 00:15:17,280 --> 00:15:18,080 Christian, what are we doing? 559 00:15:18,360 --> 00:15:20,100 I'm going to grill this after I marinate it, 560 00:15:20,160 --> 00:15:21,600 and then I'm going to make crispy maitake 561 00:15:21,600 --> 00:15:24,620 with a gorgeous seafood broth, a little hint of Asian. 562 00:15:24,880 --> 00:15:27,880 OK, marinated swordfish grilled with Asian broth. 563 00:15:28,000 --> 00:15:28,840 With Asian broth. 564 00:15:28,840 --> 00:15:31,980 And where's everything else, dude? 565 00:15:34,620 --> 00:15:35,520 I'm going to make it work, Chef. 566 00:15:36,200 --> 00:15:38,120 Chef Blaze, I can see the panic in his eyes. 567 00:15:38,220 --> 00:15:39,320 Where's the rest of your stuff? 568 00:15:39,440 --> 00:15:41,400 I'm worried that that's a little too minimalistic. 569 00:15:41,920 --> 00:15:42,820 It's just mushrooms. 570 00:15:43,540 --> 00:15:46,020 And I'm like, um, um. 571 00:15:46,560 --> 00:15:48,400 It's not even like a substantial mushroom. 572 00:15:49,940 --> 00:15:50,340 Yeah. 573 00:15:50,720 --> 00:15:52,560 I mean, it's just fish and mushrooms and broth. 574 00:15:54,080 --> 00:15:54,480 Um. 575 00:15:55,040 --> 00:15:55,440 Right? 576 00:16:04,420 --> 00:16:06,400 I'm worried that your dish is so minimal 577 00:16:06,400 --> 00:16:09,400 that we have nothing else besides the mushrooms and the fish. 578 00:16:09,820 --> 00:16:10,420 I need to pivot. 579 00:16:10,580 --> 00:16:11,180 I need to adapt. 580 00:16:11,380 --> 00:16:11,940 I'm going to make this, 581 00:16:12,200 --> 00:16:13,520 give this some volume with a tempura. 582 00:16:13,760 --> 00:16:14,680 OK, I love this. 583 00:16:15,720 --> 00:16:18,200 Keep a couple roasted and then some tempura. 584 00:16:18,420 --> 00:16:19,060 I like that, yes. 585 00:16:19,140 --> 00:16:19,980 That's exactly what I'm going to do. 586 00:16:20,000 --> 00:16:21,140 So now you're stacking flavors. 587 00:16:21,280 --> 00:16:21,660 Yes, Chef. 588 00:16:21,780 --> 00:16:22,740 Mushrooms two ways. 589 00:16:22,940 --> 00:16:23,760 Now we're talking. 590 00:16:23,880 --> 00:16:24,820 Way to think through it, dude. 591 00:16:24,940 --> 00:16:26,500 What a frickin' mentor. 592 00:16:26,760 --> 00:16:27,680 15 minutes, team. 593 00:16:27,740 --> 00:16:28,660 15 minutes left. 594 00:16:29,160 --> 00:16:30,540 Your fish should be cooking, 595 00:16:30,540 --> 00:16:32,740 or you should definitely be thinking about it. 596 00:16:34,140 --> 00:16:35,000 Darian, what's next? 597 00:16:35,100 --> 00:16:37,640 I'm making this like a sugar spice rub, 598 00:16:37,780 --> 00:16:38,720 a romesco sauce. 599 00:16:38,840 --> 00:16:39,540 I'm going for colors. 600 00:16:39,680 --> 00:16:40,640 Flavor first, color next. 601 00:16:40,660 --> 00:16:40,840 Let's go, baby. 602 00:16:40,840 --> 00:16:41,460 I love it, dude. 603 00:16:41,500 --> 00:16:41,940 I love it. 604 00:16:42,020 --> 00:16:42,860 Your energy is good. 605 00:16:42,900 --> 00:16:44,120 It's calming me down a little bit. 606 00:16:44,720 --> 00:16:45,000 Boom. 607 00:16:45,080 --> 00:16:45,840 Give me that rice vinegar. 608 00:16:45,980 --> 00:16:46,420 Come on, Jared. 609 00:16:46,420 --> 00:16:47,960 This is a no-huddle offense, dude. 610 00:16:48,040 --> 00:16:48,660 It is, baby. 611 00:16:48,660 --> 00:16:49,040 You're right. 612 00:16:49,120 --> 00:16:50,480 Are you over football analogies? 613 00:16:50,620 --> 00:16:50,980 No, dude. 614 00:16:50,980 --> 00:16:51,280 I love it. 615 00:16:51,300 --> 00:16:51,720 Keep them coming. 616 00:16:52,520 --> 00:16:53,600 Elise, what are we doing now? 617 00:16:53,920 --> 00:16:55,560 OK, I am just chopping my vegetables. 618 00:16:55,660 --> 00:16:58,340 I'm thinking of a pan-seared swordfish, 619 00:16:58,480 --> 00:16:59,280 lemony beurre blanc. 620 00:16:59,280 --> 00:17:00,360 So three elements. 621 00:17:00,500 --> 00:17:00,620 Yes. 622 00:17:00,940 --> 00:17:01,900 Vegetables, fish, sauce. 623 00:17:02,180 --> 00:17:02,460 Yes, sir. 624 00:17:02,460 --> 00:17:02,780 OK, go. 625 00:17:02,940 --> 00:17:03,160 Yes. 626 00:17:03,300 --> 00:17:05,740 The first time I cooked swordfish was in auditions. 627 00:17:05,880 --> 00:17:08,140 This is exactly how I want to enjoy a swordfish. 628 00:17:08,579 --> 00:17:10,319 And so that makes me feel confident, 629 00:17:10,400 --> 00:17:12,599 because I know that I can produce a good dish. 630 00:17:12,720 --> 00:17:13,819 You're cooking a lot of fish at home? 631 00:17:14,400 --> 00:17:15,160 Sometimes, yes. 632 00:17:15,200 --> 00:17:16,359 It depends on what my kids are feeling, 633 00:17:16,500 --> 00:17:17,020 to be honest with you. 634 00:17:17,280 --> 00:17:18,000 Hey, I get it. 635 00:17:18,040 --> 00:17:18,720 I get it, right? 636 00:17:18,980 --> 00:17:19,900 So you got how many kids? 637 00:17:20,260 --> 00:17:20,500 Two. 638 00:17:20,700 --> 00:17:21,319 Seven and three. 639 00:17:21,500 --> 00:17:22,819 So do they have totally different palates? 640 00:17:23,020 --> 00:17:23,819 Totally different palates. 641 00:17:23,819 --> 00:17:25,040 Why do they do that to us? 642 00:17:25,160 --> 00:17:25,740 Why do they do that? 643 00:17:25,740 --> 00:17:27,780 I have one kid is just straight chicken fingers, 644 00:17:27,780 --> 00:17:29,080 and the other one's eating escargot. 645 00:17:29,180 --> 00:17:29,920 I totally get it. 646 00:17:30,120 --> 00:17:30,540 All right, let's go. 647 00:17:30,820 --> 00:17:31,920 Escargot is a flex, man. 648 00:17:31,940 --> 00:17:32,600 Let's do it for them. 649 00:17:32,720 --> 00:17:33,360 Let's do it for them. 650 00:17:33,560 --> 00:17:35,820 Don't take too long to cook this fish, right? 651 00:17:36,100 --> 00:17:36,380 Yes. 652 00:17:36,500 --> 00:17:37,160 Go, go, go. 653 00:17:39,680 --> 00:17:40,920 Tim, you're good. 654 00:17:41,100 --> 00:17:41,360 I'm good. 655 00:17:41,440 --> 00:17:43,080 You're almost too calm for me, though, sometimes. 656 00:17:43,220 --> 00:17:43,780 OK, you're good. 657 00:17:44,420 --> 00:17:44,940 Potato's good. 658 00:17:45,040 --> 00:17:45,860 You love the grill. 659 00:17:46,060 --> 00:17:46,680 I love the grill. 660 00:17:46,880 --> 00:17:48,460 Are you the dad who's out on the grill on the weekends? 661 00:17:48,460 --> 00:17:48,580 I love the grill. 662 00:17:48,680 --> 00:17:50,560 I love the griddle, the smoker, all of it. 663 00:17:50,620 --> 00:17:51,560 Dude, you're a grill master. 664 00:17:51,660 --> 00:17:51,940 Let's go. 665 00:17:51,980 --> 00:17:52,320 Hey, thanks, man. 666 00:17:52,420 --> 00:17:53,160 Who are we doing this for? 667 00:17:53,160 --> 00:17:54,480 We're doing it for my wife and kids. 668 00:17:54,540 --> 00:17:55,440 We're doing it for the kids, right? 669 00:17:55,440 --> 00:17:56,760 Because you and I both, we'd be, like, 670 00:17:57,060 --> 00:17:59,080 driving to soccer right now or something if we weren't here. 671 00:17:59,100 --> 00:17:59,220 That's right. 672 00:17:59,220 --> 00:17:59,540 That's right. 673 00:17:59,620 --> 00:18:00,700 So it's a blessing we're here, man. 674 00:18:00,820 --> 00:18:01,200 Absolute blessing. 675 00:18:01,200 --> 00:18:02,040 All right, let's do it for them. 676 00:18:02,220 --> 00:18:02,820 Thank you, Chef. 677 00:18:04,220 --> 00:18:05,500 12 minutes to go, guys. 678 00:18:05,740 --> 00:18:06,560 Everybody fish in. 679 00:18:06,700 --> 00:18:07,040 Yes, Chef. 680 00:18:07,120 --> 00:18:07,500 There you go. 681 00:18:07,540 --> 00:18:07,760 It's good. 682 00:18:07,900 --> 00:18:08,880 I'm dropping the fish. 683 00:18:09,240 --> 00:18:11,380 When you cook this thing, really nice hard sear. 684 00:18:11,720 --> 00:18:14,000 It's got that sweet meat flavor like lobster, right? 685 00:18:14,280 --> 00:18:14,780 Yes, Chef. 686 00:18:15,040 --> 00:18:16,780 Think of that immunity pin as well, ladies, yes? 687 00:18:16,780 --> 00:18:17,200 Yes, Chef. 688 00:18:17,240 --> 00:18:18,740 I'm going to show those buggers upstairs 689 00:18:19,200 --> 00:18:20,740 just how freaking good we are. 690 00:18:21,240 --> 00:18:21,740 Come on. 691 00:18:21,780 --> 00:18:22,460 Best dish, baby. 692 00:18:22,760 --> 00:18:23,740 Best dish. Here we go. 693 00:18:23,880 --> 00:18:25,700 I am gunning for that immunity pin. 694 00:18:26,020 --> 00:18:26,560 All right, Papa. 695 00:18:27,380 --> 00:18:28,100 It's mine. 696 00:18:29,160 --> 00:18:30,740 Chef, can I get your help opening this? 697 00:18:30,840 --> 00:18:31,100 Here we go. 698 00:18:36,550 --> 00:18:38,190 Can you taste those grits for me, Chef? 699 00:18:38,710 --> 00:18:39,450 Here we go. 700 00:18:39,510 --> 00:18:40,210 You got cheese in there? 701 00:18:40,430 --> 00:18:40,810 Yes, Chef. 702 00:18:42,150 --> 00:18:42,730 That's delicious. 703 00:18:43,090 --> 00:18:45,090 I'm surprised nobody took grits upstairs. 704 00:18:45,210 --> 00:18:46,450 Fishing grits is a classic. 705 00:18:46,870 --> 00:18:47,230 Thank you, Chef. 706 00:18:47,410 --> 00:18:48,690 Bit more cheese, touch more salt. 707 00:18:48,790 --> 00:18:49,890 Whatever you want, yeah? 708 00:18:50,190 --> 00:18:50,830 Yes, Chef. 709 00:18:51,950 --> 00:18:53,030 10 minutes to go. 710 00:18:55,130 --> 00:18:57,950 Don't forget, get your pan ready for your fish, right? 711 00:18:58,130 --> 00:18:58,510 Yes, Chef. 712 00:18:58,530 --> 00:18:58,750 Right? 713 00:18:58,890 --> 00:19:01,070 Halibut likes a low and slow cook. 714 00:19:01,650 --> 00:19:02,490 Where are we at, Machete? 715 00:19:02,870 --> 00:19:03,230 Perfect. 716 00:19:03,450 --> 00:19:04,130 How's your couscous? 717 00:19:04,330 --> 00:19:05,230 The flavor's great on those. 718 00:19:05,230 --> 00:19:06,530 You're going to need enough liquid, okay? 719 00:19:06,790 --> 00:19:07,110 Thank you. 720 00:19:07,370 --> 00:19:07,870 You got it. 721 00:19:08,270 --> 00:19:08,850 Where are we at, Matt? 722 00:19:09,070 --> 00:19:12,190 I'm wrapping these zucchinis around my halibut. 723 00:19:12,310 --> 00:19:13,010 Have you done that before? 724 00:19:13,090 --> 00:19:15,330 I've done it in potato a bunch of times, and it worked. 725 00:19:15,490 --> 00:19:15,730 Beautiful. 726 00:19:16,150 --> 00:19:17,870 One of my most viewed dishes 727 00:19:18,550 --> 00:19:21,170 is a potato-wrapped halibut with green sauce, 728 00:19:21,170 --> 00:19:24,410 and I made it at my little cabin over open fire. 729 00:19:24,590 --> 00:19:25,610 That's what I'm shooting for. 730 00:19:25,750 --> 00:19:28,130 This fish is a little big for what you have to work with here. 731 00:19:28,170 --> 00:19:28,290 Okay. 732 00:19:28,570 --> 00:19:28,810 Okay? 733 00:19:28,950 --> 00:19:31,190 Because you're going to need to sear it and seal that. 734 00:19:31,270 --> 00:19:31,690 You know what I mean? 735 00:19:31,790 --> 00:19:32,490 Let's go, let's go. 736 00:19:32,510 --> 00:19:33,010 Let's go, let's go. 737 00:19:33,070 --> 00:19:34,270 Best dish of the day, guys. 738 00:19:34,270 --> 00:19:34,970 Here we go, guys. 739 00:19:34,970 --> 00:19:35,490 Here we go. 740 00:19:35,890 --> 00:19:36,890 You guys excited? 741 00:19:37,210 --> 00:19:38,050 Yes, Chef. 742 00:19:38,090 --> 00:19:39,230 Let's see it in the dish. 743 00:19:42,450 --> 00:19:43,390 Feel the flame. 744 00:19:43,930 --> 00:19:45,410 Eight minutes left, eight minutes. 745 00:19:45,930 --> 00:19:47,550 The challenge with swordfish is going to be, 746 00:19:47,650 --> 00:19:49,550 if you overcook it, it can get dry. 747 00:19:49,550 --> 00:19:49,650 Okay. 748 00:19:51,070 --> 00:19:52,290 Elise, you feeling good? 749 00:19:52,450 --> 00:19:52,650 Yes. 750 00:19:52,690 --> 00:19:53,830 Okay, what about the fish? 751 00:19:54,170 --> 00:19:54,930 He should be cooking. 752 00:19:55,790 --> 00:19:57,790 No, it's not, it's not. 753 00:19:57,790 --> 00:19:58,770 Elise, we got to go on pace. 754 00:19:58,910 --> 00:19:59,190 Yes. 755 00:19:59,650 --> 00:20:02,190 I'm mad at myself for leaving that fish for so long. 756 00:20:02,510 --> 00:20:03,390 Get the fish going. 757 00:20:04,110 --> 00:20:05,650 I put myself in this position. 758 00:20:06,290 --> 00:20:08,670 Now I need this fish to cook. 759 00:20:09,550 --> 00:20:11,750 Okay, pace, guys, pace, pace, pace. 760 00:20:12,410 --> 00:20:13,470 I love this, dude. 761 00:20:13,470 --> 00:20:14,290 You brought this back. 762 00:20:14,510 --> 00:20:16,170 You brought this back from the depths. 763 00:20:16,290 --> 00:20:17,870 This thing was buried under the sea, 764 00:20:17,870 --> 00:20:19,610 and now we're swimming on the surface. 765 00:20:19,710 --> 00:20:20,910 Let's go, Christian, let's go. 766 00:20:20,930 --> 00:20:21,630 I want that pin, Chef. 767 00:20:21,710 --> 00:20:22,670 I want that pin, I want that win. 768 00:20:24,030 --> 00:20:25,670 Can I get you to look at my fish, Chef? 769 00:20:25,950 --> 00:20:27,770 Six minutes, guys, six minutes to go. 770 00:20:27,850 --> 00:20:29,130 Should I get that in the oven for two minutes? 771 00:20:29,270 --> 00:20:30,810 You can also just finish it lightly in the curry. 772 00:20:30,810 --> 00:20:31,330 Right in the pan? 773 00:20:31,550 --> 00:20:31,670 Yeah. 774 00:20:31,730 --> 00:20:32,290 Oh, right in the curry? 775 00:20:32,410 --> 00:20:32,510 Yeah. 776 00:20:32,710 --> 00:20:33,770 Try this curry, try this curry. 777 00:20:34,410 --> 00:20:35,290 A little more lime. 778 00:20:37,110 --> 00:20:37,750 That's delicious. 779 00:20:37,830 --> 00:20:38,150 That curry's getting there. 780 00:20:38,150 --> 00:20:38,670 It's spicy. 781 00:20:38,890 --> 00:20:40,150 Make sure you balance out the spice. 782 00:20:40,390 --> 00:20:41,090 I got you, Chef. 783 00:20:41,190 --> 00:20:42,470 Who wants the immunity pin? 784 00:20:42,790 --> 00:20:42,910 Woo! 785 00:20:43,270 --> 00:20:43,810 Yes, Chef. 786 00:20:44,370 --> 00:20:46,170 Come on, making a reality times ticket. 787 00:20:46,210 --> 00:20:47,750 Let's go, let's go, let's go. 788 00:20:47,750 --> 00:20:50,130 This is going to just be a gochujang creme fraiche. 789 00:20:50,530 --> 00:20:51,650 You have creme fraiche here? 790 00:20:52,150 --> 00:20:52,490 Yeah. 791 00:20:53,270 --> 00:20:54,770 OK, creme fraiche, you don't really want to heat. 792 00:20:55,030 --> 00:20:55,850 It's going to split. 793 00:20:56,970 --> 00:20:57,770 Oh, bleep. 794 00:20:59,150 --> 00:21:00,070 Stop whisking it. 795 00:21:00,150 --> 00:21:01,010 It's not like heavy cream. 796 00:21:01,190 --> 00:21:01,490 Stop. 797 00:21:01,910 --> 00:21:03,030 I don't have time to pivot. 798 00:21:03,370 --> 00:21:04,890 What am I going to do? 799 00:21:05,050 --> 00:21:05,830 Stay in control. 800 00:21:06,070 --> 00:21:06,330 Yes, Chef. 801 00:21:06,630 --> 00:21:06,990 Yes, Chef. 802 00:21:07,650 --> 00:21:09,610 Ladies, we are down to two minutes to go. 803 00:21:09,670 --> 00:21:10,030 Let's go. 804 00:21:10,270 --> 00:21:11,090 Start the plate. 805 00:21:11,750 --> 00:21:13,210 My heart is pounding. 806 00:21:13,750 --> 00:21:15,430 Now finish it off now, peacefully. 807 00:21:16,350 --> 00:21:17,930 Garden Girl's getting out this basement. 808 00:21:18,050 --> 00:21:18,630 Let's go! 809 00:21:19,150 --> 00:21:19,530 Come on. 810 00:21:19,750 --> 00:21:20,490 Here we go. 811 00:21:20,730 --> 00:21:23,130 This is the time to bring your dish together, right? 812 00:21:23,410 --> 00:21:23,910 Yes, Chef. 813 00:21:25,890 --> 00:21:28,410 All right, here we go, Team Blaze. 814 00:21:28,830 --> 00:21:30,170 Last chance to impress. 815 00:21:32,430 --> 00:21:33,150 Compose, compose. 816 00:21:34,670 --> 00:21:36,090 Chef, can you taste this broth for me, Chef? 817 00:21:36,910 --> 00:21:38,090 I like that, I like that, yeah. 818 00:21:39,310 --> 00:21:41,590 All right, so the platform's heading to the basement, 819 00:21:41,650 --> 00:21:43,250 so that means we're 90 seconds away. 820 00:21:43,250 --> 00:21:45,930 Elise, this is undercooked. 821 00:21:47,270 --> 00:21:48,970 My stomach drops. 822 00:21:49,550 --> 00:21:51,710 I have made a grave mistake. 823 00:21:52,090 --> 00:21:53,330 They're both undercooked, they're rare. 824 00:21:53,870 --> 00:21:54,950 We're running out of time, okay? 825 00:21:55,110 --> 00:21:58,050 I feel like this entire cook is a disaster. 826 00:21:58,410 --> 00:22:00,710 Like, I have no idea what the heck I'm going to do. 827 00:22:07,200 --> 00:22:10,960 One thing we're not going to do here is miss a platform, okay? 828 00:22:10,960 --> 00:22:11,640 Not today, Chef. 829 00:22:12,120 --> 00:22:14,460 Nyesha, remember the platform comes. 830 00:22:14,700 --> 00:22:16,460 Emerson, don't forget it. 831 00:22:16,460 --> 00:22:17,800 Don't listen to him, Emerson. 832 00:22:18,080 --> 00:22:20,980 Emerson, when I say go on that platform, you go. 833 00:22:21,100 --> 00:22:21,700 I am running. 834 00:22:21,780 --> 00:22:23,120 Okay, no matter what you do. 835 00:22:23,480 --> 00:22:24,300 Is it next level? 836 00:22:24,600 --> 00:22:25,460 It's next level to me. 837 00:22:26,840 --> 00:22:29,160 Ladies, I need it on here now, platform now, let's go. 838 00:22:29,500 --> 00:22:30,100 Go now. 839 00:22:30,600 --> 00:22:31,980 Go, go, you got to go. 840 00:22:32,080 --> 00:22:33,920 Come on, come on, come on, go, go, go, go. 841 00:22:34,120 --> 00:22:34,900 Right here, right here. 842 00:22:35,040 --> 00:22:36,640 Yes, yes, yes, yes. 843 00:22:40,020 --> 00:22:42,160 Well done, well done, come on. 844 00:22:42,300 --> 00:22:43,080 Well done, guys. 845 00:22:43,080 --> 00:22:44,460 That's what we're seeing, well done. 846 00:22:44,460 --> 00:22:45,840 Oh, my God. 847 00:22:48,440 --> 00:22:50,260 First time I've ever kissed a monkfish. 848 00:22:52,000 --> 00:22:53,080 Platform's here, guys. 849 00:22:53,540 --> 00:22:54,380 Platform's here. 850 00:22:55,240 --> 00:22:56,460 No missed platforms. 851 00:22:56,820 --> 00:22:57,380 Let's go. 852 00:22:58,320 --> 00:22:59,200 Let's go. 853 00:22:59,920 --> 00:23:01,080 Matt, let's go. 854 00:23:01,880 --> 00:23:03,960 Come on, Connor, please, go. 855 00:23:04,300 --> 00:23:05,660 Good job, guys, good job. 856 00:23:06,420 --> 00:23:07,420 Let's go. 857 00:23:07,900 --> 00:23:09,300 I made that platform, baby. 858 00:23:11,100 --> 00:23:12,740 Make sure we get to that platform. 859 00:23:14,840 --> 00:23:15,420 Platform's here. 860 00:23:16,140 --> 00:23:16,740 Ready, guys? 861 00:23:17,260 --> 00:23:19,140 Let's go, let's go, let's go, let's go, let's go, let's go, let's go. 862 00:23:19,520 --> 00:23:20,840 Sam, that one's for you, it's closer to you. 863 00:23:23,880 --> 00:23:24,880 Whoa, let's go. 864 00:23:25,240 --> 00:23:26,240 Stay here, stay here. 865 00:23:32,450 --> 00:23:33,750 Look at these. 866 00:23:34,030 --> 00:23:34,930 Oh, my goodness me. 867 00:23:35,290 --> 00:23:38,990 Shall we start deep, deep down into the submarine basement? 868 00:23:39,770 --> 00:23:41,750 We were shocked and surprised 869 00:23:41,750 --> 00:23:44,150 with that handsome monkfish landing in the basement. 870 00:23:45,170 --> 00:23:48,490 This is a beautiful pan-roasted monkfish 871 00:23:48,490 --> 00:23:49,970 with rich, creamy grits. 872 00:23:52,250 --> 00:23:53,510 Think the fish was cooked well? 873 00:23:53,930 --> 00:23:55,010 For me, fish and grits, 874 00:23:55,050 --> 00:23:56,310 someone who lived in the South for a while, 875 00:23:56,630 --> 00:23:57,850 needs a little bit of sauce 876 00:23:57,850 --> 00:23:59,530 to sort of, like, break through the creaminess. 877 00:23:59,610 --> 00:24:00,430 It's a lot of grits in there. 878 00:24:00,710 --> 00:24:02,790 This is soul-hugging, it's delicious. 879 00:24:03,150 --> 00:24:04,670 For me, this is a very successful dish. 880 00:24:04,870 --> 00:24:05,370 Beautifully done. 881 00:24:05,750 --> 00:24:08,610 Next up, pan-roasted monkfish 882 00:24:08,610 --> 00:24:10,570 with a beautiful corn veloute. 883 00:24:12,710 --> 00:24:14,530 Yeah, another good cook on the monkfish. 884 00:24:14,730 --> 00:24:16,330 Some of the flavors seem like they clash, 885 00:24:16,410 --> 00:24:17,930 but it actually works well together. 886 00:24:18,330 --> 00:24:18,890 Good job. 887 00:24:19,950 --> 00:24:22,610 Next up, pan-roasted monkfish 888 00:24:23,150 --> 00:24:24,670 sat on a bed of creamy pomme purée 889 00:24:24,670 --> 00:24:27,450 with a champagne tarragon beurre blanc. 890 00:24:28,170 --> 00:24:29,090 It's cooked nicely, 891 00:24:29,230 --> 00:24:30,870 but it's lacking a little bit of seasoning 892 00:24:30,870 --> 00:24:32,110 on the fish itself. 893 00:24:32,590 --> 00:24:34,350 I was hoping that the cucumbers, 894 00:24:34,510 --> 00:24:36,050 which are sort of off to the side there, 895 00:24:36,050 --> 00:24:38,830 brought a little bit of citrus and spice to it. 896 00:24:39,090 --> 00:24:41,430 It's a little creamy and one-note for me. 897 00:24:43,730 --> 00:24:45,390 Finally, pan-roasted monkfish 898 00:24:45,390 --> 00:24:48,690 with a peanut sauce and little roasted florets. 899 00:24:49,490 --> 00:24:50,830 Visually, I really love this dish, 900 00:24:51,010 --> 00:24:53,790 and I don't think I've ever had monkfish satay, 901 00:24:54,290 --> 00:24:55,590 but I think maybe I'll start making it. 902 00:24:55,970 --> 00:24:57,250 Totally, I agree with you. 903 00:24:57,770 --> 00:25:00,490 Every bit of this dish is intentional, well-balanced. 904 00:25:00,630 --> 00:25:02,150 Really, really great execution. 905 00:25:03,150 --> 00:25:05,010 Man, it feels good to hear all of that. 906 00:25:05,830 --> 00:25:08,110 I feel like my dad will be really proud about this dish. 907 00:25:08,890 --> 00:25:11,090 Let's head down to the middle level. 908 00:25:11,890 --> 00:25:12,930 They all made the platform. 909 00:25:12,970 --> 00:25:13,250 Yeah, they made it. 910 00:25:13,250 --> 00:25:14,370 Good round of applause for both of us. 911 00:25:14,370 --> 00:25:15,310 Good job, well done. 912 00:25:15,530 --> 00:25:16,630 Good job, Team Arrington. 913 00:25:17,690 --> 00:25:21,410 First dish here is a pan-seared halibut with couscous. 914 00:25:21,910 --> 00:25:23,870 This chef made a sea urchin butter. 915 00:25:24,330 --> 00:25:25,730 Wow, I love that confidence. 916 00:25:26,250 --> 00:25:28,510 The actual halibut is cooked beautifully. 917 00:25:28,910 --> 00:25:31,690 The one issue I have here is that the couscous 918 00:25:31,690 --> 00:25:33,010 is a little under. 919 00:25:33,290 --> 00:25:34,010 What a shame. 920 00:25:34,730 --> 00:25:38,330 Next up, we have a pan-seared halibut served in a yuzu broth. 921 00:25:40,690 --> 00:25:41,990 The broth is delicious. 922 00:25:42,470 --> 00:25:42,970 It's elegant. 923 00:25:43,490 --> 00:25:45,250 The fish inside is perfect. 924 00:25:45,450 --> 00:25:47,630 Glistening, moist, everything you want from a halibut. 925 00:25:47,990 --> 00:25:48,910 Super tasty. 926 00:25:49,930 --> 00:25:53,890 Next dish, we have a seared halibut. 927 00:25:53,970 --> 00:25:56,370 This is served with a gochujang sauce. 928 00:25:57,270 --> 00:25:58,950 Halibut can dry out so quickly. 929 00:25:58,950 --> 00:26:03,750 So it eats dry, and the gochujang's got an odd flavor to it. 930 00:26:04,010 --> 00:26:06,390 Yes, I definitely think that this dish 931 00:26:06,390 --> 00:26:08,310 leaves a little bit of opportunity for flavor. 932 00:26:08,650 --> 00:26:10,390 Too much heat on the creme fraiche 933 00:26:10,390 --> 00:26:12,130 makes it split and become almost grainy. 934 00:26:14,430 --> 00:26:16,590 Next up, we have a halibut curry. 935 00:26:16,930 --> 00:26:20,490 This is served with herb salad and butternut squash. 936 00:26:20,910 --> 00:26:23,590 If there's one thing to cook halibut in a pan, 937 00:26:23,650 --> 00:26:25,830 but to bury it in a curry sauce is the best thing ever. 938 00:26:26,190 --> 00:26:27,490 It just gets tastier and tastier. 939 00:26:27,490 --> 00:26:29,490 Be careful with the strength of that curry. 940 00:26:29,690 --> 00:26:30,790 It is powerful. 941 00:26:31,150 --> 00:26:33,110 Yes, the heat level's definitely up there, 942 00:26:33,350 --> 00:26:37,030 but the spices really tie together in the curry sauce as well. 943 00:26:37,430 --> 00:26:38,210 Next level, well done. 944 00:26:39,190 --> 00:26:41,950 Next up, we have a zucchini-wrapped halibut. 945 00:26:42,110 --> 00:26:43,990 This is served with an herb sauce. 946 00:26:45,210 --> 00:26:46,950 First of all, the halibut's cooked beautifully, whoever done it. 947 00:26:47,410 --> 00:26:50,330 And respect, because wrapping it in something is even harder. 948 00:26:50,690 --> 00:26:53,190 It just needs some refreshing citrus notes there. 949 00:26:54,370 --> 00:26:56,950 All right, let's head to the top floor with swordfish. 950 00:26:57,950 --> 00:27:00,610 Here we have a grilled swordfish, 951 00:27:01,230 --> 00:27:04,250 olive relish, and asparagus and carrots. 952 00:27:05,370 --> 00:27:06,270 Fish cooked beautifully. 953 00:27:06,570 --> 00:27:09,170 Love that little gremolata and the tapenade in there. 954 00:27:09,330 --> 00:27:12,470 Yeah, it's definitely a showcase of less is more. 955 00:27:12,850 --> 00:27:13,350 Great effort. 956 00:27:15,190 --> 00:27:18,170 Next up, we have a grilled marinated swordfish 957 00:27:18,170 --> 00:27:20,810 with a romesco sauce and potatoes. 958 00:27:21,470 --> 00:27:23,870 This dish shows rustic elegance. 959 00:27:23,870 --> 00:27:26,650 The cook on the fish is beautiful. 960 00:27:27,090 --> 00:27:28,590 Yeah, it's restaurant quality. 961 00:27:28,950 --> 00:27:29,330 Good job. 962 00:27:30,490 --> 00:27:33,050 Okay, up here we have another grilled swordfish 963 00:27:33,390 --> 00:27:36,190 with a razor clam and lemon vinaigrette, 964 00:27:36,350 --> 00:27:37,910 chanterelles, and potatoes. 965 00:27:38,270 --> 00:27:38,930 It's very delicate. 966 00:27:39,410 --> 00:27:41,150 Swordfish cooked beautifully. Pretty good. 967 00:27:41,330 --> 00:27:44,290 Man, I just love all the flavor that this chef is getting from the grill. 968 00:27:44,430 --> 00:27:45,430 It's elegant. I like it. 969 00:27:47,310 --> 00:27:51,230 This dish right here is a grilled swordfish 970 00:27:51,230 --> 00:27:55,130 with a little bit of a seafood broth and mushrooms two ways. 971 00:27:55,410 --> 00:27:57,710 The broth is delicious. Really smart. 972 00:27:58,130 --> 00:27:59,550 Mushrooms, nice idea, two ways. 973 00:27:59,810 --> 00:28:00,510 That's a really good dish. 974 00:28:00,850 --> 00:28:02,150 Hands down, one of the best of the night. 975 00:28:03,150 --> 00:28:05,870 I'm praying I get the top dish, the win dish, the pin dish. 976 00:28:05,990 --> 00:28:07,070 You know what I mean? That's... 977 00:28:07,070 --> 00:28:09,750 Okay, last dish from the top. 978 00:28:09,970 --> 00:28:11,330 We have a pan-seared swordfish 979 00:28:12,250 --> 00:28:15,170 with a little bit of fennel, potatoes, and a lemon beurre blanc. 980 00:28:16,150 --> 00:28:17,470 Just a little bit under. 981 00:28:18,890 --> 00:28:19,130 Okay. 982 00:28:21,960 --> 00:28:22,400 Yeah. 983 00:28:23,620 --> 00:28:24,420 Such a shame. 984 00:28:25,760 --> 00:28:27,460 This fish is seasoned beautifully. 985 00:28:28,060 --> 00:28:29,400 It's got the right type of garnish. 986 00:28:30,420 --> 00:28:32,320 Sadly, the fish is undercooked. 987 00:28:33,080 --> 00:28:35,960 We can't even separate that. It's actually raw inside. 988 00:28:37,380 --> 00:28:38,880 We have a lot to talk about. 989 00:28:39,220 --> 00:28:40,700 With that immunity pin on the line, 990 00:28:40,920 --> 00:28:42,760 this is not gonna be easy. 991 00:28:43,080 --> 00:28:44,080 Have a chat amongst yourselves. 992 00:28:44,220 --> 00:28:45,540 We'll be back in a moment. Thank you. 993 00:28:46,020 --> 00:28:46,460 Thank you. 994 00:28:46,740 --> 00:28:46,840 Wow. 995 00:28:47,600 --> 00:28:49,320 Matt, I hope you're ready for this. 996 00:28:49,320 --> 00:28:50,000 How we doing? 997 00:28:52,060 --> 00:28:52,460 Damn. 998 00:28:52,940 --> 00:28:54,400 Oh, my gosh. 999 00:28:55,040 --> 00:28:55,820 Come on, Blaise. 1000 00:28:56,260 --> 00:28:57,080 Start in the basement. 1001 00:28:57,520 --> 00:29:00,460 I'm gonna kick off with the pan-roasted monkfish 1002 00:29:00,460 --> 00:29:01,400 with the peanut sauce. 1003 00:29:02,100 --> 00:29:02,500 Exceptional. 1004 00:29:02,600 --> 00:29:02,780 Okay. 1005 00:29:03,060 --> 00:29:03,720 Chef's kiss. 1006 00:29:04,240 --> 00:29:05,120 Come on. Thank you, Nigel. 1007 00:29:05,120 --> 00:29:05,800 Delicious dish. 1008 00:29:05,800 --> 00:29:06,340 For being honest. 1009 00:29:06,420 --> 00:29:07,940 Put it on a skewer and do it as a satay, 1010 00:29:08,020 --> 00:29:09,060 like it's an inspiring dish. 1011 00:29:09,500 --> 00:29:09,980 Middle level. 1012 00:29:10,200 --> 00:29:11,060 The curry was exceptional. 1013 00:29:11,280 --> 00:29:12,200 Yes, curry was great. 1014 00:29:12,560 --> 00:29:13,520 A little bit too hot. 1015 00:29:13,540 --> 00:29:14,540 It was fiery, yes. 1016 00:29:14,560 --> 00:29:15,280 Fish cooked beautifully. 1017 00:29:15,460 --> 00:29:17,980 So that gochujang halibut, it's not good. 1018 00:29:19,640 --> 00:29:20,620 She's looking at us. 1019 00:29:21,240 --> 00:29:22,300 They're gonna get more tough now. 1020 00:29:22,460 --> 00:29:23,080 Yeah, yeah. 1021 00:29:23,200 --> 00:29:24,680 Top floor, all of the swordfish 1022 00:29:24,680 --> 00:29:25,780 were some of the best cooking 1023 00:29:25,780 --> 00:29:27,200 of all of the fish on all of the floors. 1024 00:29:27,660 --> 00:29:28,380 One of the swordfish, 1025 00:29:28,460 --> 00:29:29,360 if you couldn't even cut it in half, 1026 00:29:29,400 --> 00:29:29,980 it was undercooked. 1027 00:29:30,140 --> 00:29:31,480 Man, barely in the dead center. 1028 00:29:31,580 --> 00:29:32,120 I mean, honestly, 1029 00:29:32,280 --> 00:29:33,700 if you give me the head and the tail, 1030 00:29:33,780 --> 00:29:34,520 I'll put it back in the water. 1031 00:29:34,640 --> 00:29:36,100 It'll kick into living again. 1032 00:29:37,260 --> 00:29:38,420 Here's what I will give you. 1033 00:29:38,940 --> 00:29:40,800 The swordfish with the broth, delicious. 1034 00:29:41,060 --> 00:29:41,440 Lights out. 1035 00:29:41,700 --> 00:29:42,500 Really, really good indeed. 1036 00:29:42,520 --> 00:29:43,020 Lights out. 1037 00:29:44,220 --> 00:29:45,580 So, the big conversation. 1038 00:29:46,180 --> 00:29:46,860 The immunity pin. 1039 00:29:47,040 --> 00:29:48,420 The top two dishes of the night for me 1040 00:29:48,420 --> 00:29:49,500 was the halibut and curry 1041 00:29:49,500 --> 00:29:51,440 and the monkfish and peanut sauce. 1042 00:29:52,100 --> 00:29:54,560 We're not seeing the merit of the grilled swordfish 1043 00:29:54,560 --> 00:29:55,360 with the mushrooms too, basically. 1044 00:29:55,380 --> 00:29:56,940 The broth is too strong for the fish. 1045 00:29:57,120 --> 00:29:58,920 I mean, the curry was overpowering.