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Every great chef
started at the bottom
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and worked in the toughest kitchens
to make it to the top.
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00:00:17,880 --> 00:00:19,935
'Joining me, my former protege,
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00:00:19,960 --> 00:00:22,535
'now Michelin-star chef
PaulAinsworth...'
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00:00:22,560 --> 00:00:23,815
We are gonna fight for this.
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00:00:23,840 --> 00:00:27,295
'..And American rock star
restauranteur Nyesha Arrington...'
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00:00:27,320 --> 00:00:30,095
You're bringing tears to my soul
right now. Quickly, quickly.
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00:00:30,120 --> 00:00:32,855
'..As we try to lead
our teams to glory.'
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00:00:32,880 --> 00:00:36,175
This is gonna be
the hardest 45 minutes of your life.
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00:00:36,200 --> 00:00:39,655
'The contestants have seconds
to grab...' Grab ingredients!
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00:00:39,680 --> 00:00:42,375
'..Minutes to cook...'
Yeah, yeah, yeah.
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00:00:42,400 --> 00:00:44,575
'..And moments to deliver
their dishes.'
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BLEEP.
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00:00:49,080 --> 00:00:51,215
45 seconds,
and you're still cooking.
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00:00:51,240 --> 00:00:53,535
Tonight's next-level dish is...
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00:00:53,560 --> 00:00:55,695
the pork chop.
Callum, congratulations.
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00:00:55,720 --> 00:00:58,015
I'm safe because of my team.
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00:00:58,040 --> 00:01:01,015
This cook-off, it's every chef's
nightmare. Come on, Tia!
19
00:01:01,040 --> 00:01:05,415
Oh, God.
Kelly, congratulations. Well done.
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00:01:05,440 --> 00:01:08,975
And just like that, we are down
to 11 chefs. Obviously, I'm gutted.
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00:01:11,280 --> 00:01:13,455
'Tonight, it's Italian week.'
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We are looking for...
CHEERING
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00:01:16,880 --> 00:01:20,215
Hello, I'm here.
Oh, shit.
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Why have you got onions and garlic?
For the sauce. No?
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00:01:24,040 --> 00:01:25,615
Ooh! He doesn't like that.
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00:01:25,640 --> 00:01:27,935
Temi, how's that octopus?
I have no clue.
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Oh, Temi.
Come on!
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We cannot miss the platform!
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This is Next Level Chef.
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Good to see you guys. We good?
Yeah. We're good.
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Are you ready to take your cooking
to the next level?
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00:02:05,480 --> 00:02:07,055
Yes, chef. Yes.
Good.
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First of all,
well done last time round,
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because you all survived the heat
from those three amazing kitchens.
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Here's the good news -
all of you, you're one step closer
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to that incredible prize -
a year-long mentors hip
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from Nyesha, Paul and myself,
plus that £100,000.
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But remember, this competition
has only just begun.
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00:02:26,960 --> 00:02:30,055
In fact, let me just do
a little count up.
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One, two, three, four.
One, two, three, four.
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One, two, three.
Erm, Nyesha, one down -
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have you thought about
booking your flight?
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LAUGHTER
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I'm not going anywhere, Gordon,
I am not going anywhere.
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I'm dedicated to my team.
Tiny team.
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Callum...
Yes, chef.
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Thanks to you,
winning that best dish last week,
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00:02:46,400 --> 00:02:49,415
Team Ramsay are now cooking
in that top-flight kitchen.
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00:02:51,040 --> 00:02:53,895
But now, the pressure's on
to stay there. Where we going?
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00:02:53,920 --> 00:02:55,735
I'm coming, we are staying
at the top. Good.
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00:02:55,760 --> 00:02:58,295
Team Ainsworth,
you did me proud last week,
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00:02:58,320 --> 00:03:01,095
and we're in that middle kitchen
this week.
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00:03:01,120 --> 00:03:04,255
Ancl that's down to you, Kelly,
for winning that cook-off.
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00:03:04,280 --> 00:03:09,375
Thanks, chef.
Temi, that £100,000 prize -
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what would you do
with that kind of money, Temi?
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Move out my parents' home.
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I've got a single bed right now,
so I'd get a double bed.
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Today, let's cook,
and let's get that double bed.
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Yes, chef.
All right? OK?
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Together.
LAUGHTER
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00:03:22,520 --> 00:03:24,695
"Let's cook
and get that double bed"?
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This is Next Level Chef,
not Love Island.
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LAUGHTER
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00:03:29,320 --> 00:03:32,495
Team Arrington, we're already
looking light on numbers.
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Not only are we down a chef,
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but we're also cooking down
in the basement
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because we lost the cook-off
last week.
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The pressure's on, guys. We cannot
risk losing another team-mate.
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Yes, chef.
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We have to win, we have to get out
of that bottom kitchen.
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OK, on to today's challenge.
This week, you'll be taking on
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one of the world's
most celebrated cuisines.
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It's one of the pillars
of European cooking
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and has influenced chefs
for generations.
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Have you told them
about the Italian week?
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CHEERING AND APPLAUSE
Oh, come on.
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Hello, I'm here, I'm here.
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I mean, that just doesn't happen.
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Three amazing chefs there,
and then Gino arrives.
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You are not supposed to be here yet.
You're too early.
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You're taking so long,
you go on and on and on.
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I'm freezing in that garden.
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00:04:28,920 --> 00:04:31,375
My nipples are like, "ting,"
like ice.
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00:04:31,400 --> 00:04:34,895
Did you know about the challenge?
Oh, my goodness me.
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It's Italian week,
it's why I'm here.
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CHEERING
Gino, shush.
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Yes, chefs.
This week, it is Italian week.
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Gino D'Acampo, everybody, come on!
CHEERING AND APPLAUSE
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He's here tonight to share
his knowledge and expertise
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with all of you, OK?
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So listen to him, use him,
and take the very best of him, OK?
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Cos when he's gone, he's gone.
ALL: Yes, chef.
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00:05:00,080 --> 00:05:03,815
Now, your advice... When you say
"using", what do you mean?
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00:05:03,840 --> 00:05:06,095
No...
No, I just want to be prepared.
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00:05:06,120 --> 00:05:08,535
When you say "using", within reason.
Yeah, no, but like...
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00:05:08,560 --> 00:05:11,535
No, I'm not gonna start washing up
or chopping up their onions.
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00:05:11,560 --> 00:05:13,175
No, but tap into that brain
of yours.
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Ah, tap into the brain
any time you want.
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Us Brits love Italian food,
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so we want a next-level Italian
main course from you today.
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This is not just about home cooking,
right?
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It's about authentic Italian
next-level cuisine.
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If I can give you one big tip,
choose your ingredients very wisely.
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And don't overpower the dish.
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Thank you, seriously. No, listen,
it's important that they know
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what Italian food is all about
because let's be honest,
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three of you, ain't gonna happen.
LAUGHTER
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Gino D'Acampo, everybody. come on.
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Good luck, chefs,
I will see you later, all right?
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Gino is so passionate
about his cuisine,
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so this is a really
brilliant opportunity
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for these chefs to soak up
that knowledge.
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OK, we wanna see your best
Italian dishes in just 45 minutes.
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Now, listen carefully.
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Whoever creates
the best Italian dish
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will keep themselves and their team
safe from elimination.
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So, you are relying on each other.
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The two weakest dishes
from the remaining teams
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will go head-to-head
in the cook-off
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00:06:21,360 --> 00:06:23,295
to decide who leaves for good.
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00:06:24,400 --> 00:06:27,975
OK, Team Ramsay,
head over to the lifts,
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make your way up to
that top flight kitchen
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and I'll see you there shortly.
Good luck, guys,
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Come on, you got this.
'Yeah, excited. Wow, great.'
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It's Italian week,
lived there for a long time.
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Italian food, it's something
that I really enjoy making.
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Here we go.
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Whoa.
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Even the floor shines.
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00:06:52,720 --> 00:06:55,735
The top-level kitchen
is like night and clay
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compared to my kitchen at home.
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My kitchen's more like the basement,
so...
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Ooh. Oh, this is pretty good.
This is good.
134
00:07:06,920 --> 00:07:08,735
Kelly did so well in the cook-off
last week
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00:07:08,760 --> 00:07:10,615
to not put us in the basement.
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We cannot be in the cook-off
any more,
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00:07:12,200 --> 00:07:14,655
so someone in the team
has gotta make the best dish.
138
00:07:14,680 --> 00:07:16,815
Oh, I'm imagining the worst.
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Oh, wow.
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00:07:19,600 --> 00:07:20,935
Ha-ha-ha!
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The equipment was knackered...
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Spoons in 'ere. Melted ones at that.
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It was like a truck had laid out
all this kitchen equipment
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and run over it.
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Good luck, girl.
Thanks, chef.
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Let's go, team.
Nyesha, what is this place?
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It's a kitchen, chef.
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These chefs need to be on
their A game from the get-go.
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I'm hoping it's enough to get us
out of this basement today.
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00:07:49,560 --> 00:07:50,815
Whatever's on that platform,
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you're gonna show next-level dishes,
right?
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Hello, team, how are you?
Are you OK? Good, good, good.
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00:07:58,720 --> 00:08:02,375
If my chefs are smart,
they are in a great kitchen
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to produce a brilliant
next-level Italian dish.
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Now we've gone down one level,
all right,
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00:08:07,800 --> 00:08:11,775
but we don't wanna be down there.
We are gonna fight for this. Fight.
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Let's go.
Let's go, chef.
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Big week this week -
I'm expecting flair,
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but more importantly,
I do not wanna go down.
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30 seconds, grab smartly.
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The platform comes down,
and we have a plethora
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of stunning Italian ingredients.
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Ancl don't forget, you have Gino
here, and he's here to help.
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Line up against the wall.
This is it.
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One stunning, next-level
Italian dish, yes? Yes, chef.
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This is your kitchen,
this is your competition.
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Show these guys what you've got.
Get ready.
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Platform's descending.
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When that turns green,
we're gonna go.
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Standby, seconds away.
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Mamma mia, here it comes, let's go.
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It's green, let's go.
The Italian grab is on.
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And remember, if you grab it,
you have to use it.
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The grab on the top kitchen
was definitely more scary.
175
00:09:01,040 --> 00:09:03,215
Jumbo prawns, pass 'em over.
Thank you, chef.
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00:09:03,240 --> 00:09:06,335
Look, you've got a veal chop there.
A fillet steak.
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00:09:06,360 --> 00:09:07,535
Is someone gonna grab it?
178
00:09:07,560 --> 00:09:09,575
There's so much more ingredients
on there,
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00:09:09,600 --> 00:09:12,415
and you could pick things
that do not go together.
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00:09:12,440 --> 00:09:14,575
Ten seconds, guys.
Gonna get the swordfish.
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00:09:16,280 --> 00:09:19,415
Five seconds, guys. Grab. Grab.
There's fresh pasta there.
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00:09:19,440 --> 00:09:22,535
There's cheese there,
grab, grab, grab, grab, grab.
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Bastard! I pooed my pants again,
I didn't grab enough.
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00:09:27,920 --> 00:09:32,775
Go, go, go, go, go, go.
Yes. Grab of your life.
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00:09:32,800 --> 00:09:35,015
Remember, protein,
then work backwards.
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00:09:35,040 --> 00:09:36,695
Come on,
there's gorgeous sirloin steak,
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fillet steak, sea bass.
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00:09:38,760 --> 00:09:40,615
The platform's large and in charge.
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00:09:40,640 --> 00:09:43,055
Trying to think
within those 30 seconds
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00:09:43,080 --> 00:09:46,335
and see everything on there
is just insanity.
191
00:09:49,000 --> 00:09:52,215
So, I've grabbed the octopus,
which I've never cooked before.
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00:09:52,240 --> 00:09:55,215
Don't know why I grabbed it,
it just looked interesting.
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00:09:55,240 --> 00:09:57,415
We're looking for
a next-level Italian dish.
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00:09:57,440 --> 00:10:00,215
Grab it, keep going, keep going.
Where's lemon?
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00:10:00,240 --> 00:10:01,455
Lemon's over here.
196
00:10:04,080 --> 00:10:07,415
Look at that thing. Go!
197
00:10:07,440 --> 00:10:11,935
Go team, go. Go team, go.
We got guinea fowl, we got fillet.
198
00:10:11,960 --> 00:10:15,175
It's incredible the ingredients that
are making it down to the basement.
199
00:10:15,200 --> 00:10:16,975
Tony right away grabs
that fillet steak.
200
00:10:17,000 --> 00:10:19,615
But Layla, she goes straight
for the turkey,
201
00:10:19,640 --> 00:10:21,255
a really tough protein
to pull off.
202
00:10:21,280 --> 00:10:23,455
15 seconds, grab intelligently.
203
00:10:23,480 --> 00:10:27,455
Grab it, think about it later.
That's where I'm at.
204
00:10:27,480 --> 00:10:29,335
Come on, keep going.
Change to garlic.
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00:10:29,360 --> 00:10:34,655
Five, four, three, two...
Come on, grab ingredients, guys!
206
00:10:37,160 --> 00:10:40,575
One incredible Italian dish, OK?
Yes, chef.
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00:10:40,600 --> 00:10:43,695
Your time starts now. Let's go!
208
00:10:43,720 --> 00:10:44,815
Ole!
209
00:10:47,040 --> 00:10:49,615
Come on, Team Ramsay,
we're on the top floor,
210
00:10:49,640 --> 00:10:51,295
wanna stay here, OK?
Yes, chef.
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00:10:55,160 --> 00:10:58,015
Forty-five minutes, I wanna see
a next-level Italian dish.
212
00:10:58,040 --> 00:11:03,255
I have beef mince, so the only thing
I could think of was meatballs
213
00:11:03,280 --> 00:11:08,015
and a creamy sauce.
It was like Ikea vibes, my dish.
214
00:11:08,040 --> 00:11:09,935
Temi.
Chef. Octopus?
215
00:11:09,960 --> 00:11:12,975
Octopus. Wasn't my first choice,
but it's what I thought.
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00:11:13,000 --> 00:11:15,295
Have you cooked it before?
Never. Ah, Temi.
217
00:11:15,320 --> 00:11:16,855
Never.
Temi.
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00:11:16,880 --> 00:11:18,575
I don't know why
I picked the octopus.
219
00:11:18,600 --> 00:11:21,415
There was a steak there,
there were things that I knew,
220
00:11:21,440 --> 00:11:25,895
but, yeah, I'm slightly worried.
The pressure is on today.
221
00:11:25,920 --> 00:11:28,335
Some sirloin, there was fillet,
there was guinea fowl.
222
00:11:28,360 --> 00:11:30,255
I saw the sirloin, I just...
I wanted fish.
223
00:11:30,280 --> 00:11:32,535
I'm in big, big trouble.
224
00:11:32,560 --> 00:11:34,815
I've got this.
Remember what we're going for, yeah?
225
00:11:34,840 --> 00:11:36,535
Yes, chef.
That double bed. Yes, chef.
226
00:11:36,560 --> 00:11:39,495
That octopus is not gonna come
between us and that double bed.
227
00:11:39,520 --> 00:11:41,255
It's not, chef.
All right, good man.
228
00:11:42,600 --> 00:11:46,535
My name's Temi, I'm 27,
and I'm from London.
229
00:11:46,560 --> 00:11:50,015
I live at home with my mum, my dad,
my older sister
230
00:11:50,040 --> 00:11:51,895
and my younger sister.
231
00:11:51,920 --> 00:11:55,695
'I have a single bed, I'm in, like,
a cramped little box room.'
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00:11:55,720 --> 00:11:58,615
With £100,000,
I can get my own place
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00:11:58,640 --> 00:11:59,935
and have my own space.
234
00:12:01,560 --> 00:12:04,815
I'm a social media chef.
My angle with content creating
235
00:12:04,840 --> 00:12:09,055
is to inspire people to cook easy,
quick and accessible food.
236
00:12:09,080 --> 00:12:13,015
One of my videos actually has
just under half a million views.
237
00:12:14,240 --> 00:12:17,455
I'm known for creating
amazing, delicious food
238
00:12:17,480 --> 00:12:19,335
with sensual voice-overs.
239
00:12:19,360 --> 00:12:24,735
'This one, I call bombshell.
Exquisite. Welcome to the party.'
240
00:12:25,920 --> 00:12:28,215
Right, first thing to do,
don't worry about the schlop,
241
00:12:28,240 --> 00:12:29,695
get the octopus on, OK?
Yeah.
242
00:12:29,720 --> 00:12:31,935
You've got pressure cookers
on this level,
243
00:12:31,960 --> 00:12:33,855
use a pressure cooker.
244
00:12:33,880 --> 00:12:36,855
That is your one hope
of serving beautiful,
245
00:12:36,880 --> 00:12:39,175
cooked, tender octopus, all right?
Yes, chef.
246
00:12:39,200 --> 00:12:41,695
I'm... I'm shell-shocked.
247
00:12:41,720 --> 00:12:45,495
I thought he looked in control,
and he's grabbed the octopus,
248
00:12:45,520 --> 00:12:48,855
and he's never cooked an octopus
in his life. I'm so worried.
249
00:12:48,880 --> 00:12:50,335
This is gonna be, I think,
250
00:12:50,360 --> 00:12:53,535
the hardest 45 minutes of your life.
Yes.
251
00:13:01,720 --> 00:13:05,215
Forty minutes left, guys,
still a whole 40 minutes.
252
00:13:05,240 --> 00:13:08,215
See the best Italian dish
of your life, yes? Yes, chef.
253
00:13:09,760 --> 00:13:11,935
Tell me what you got,
what ingredients did you grab?
254
00:13:11,960 --> 00:13:13,735
I've got fillet steak,
I've got some potatoes.
255
00:13:13,760 --> 00:13:15,295
I'm gonna do a quick gnocchi.
256
00:13:15,320 --> 00:13:17,215
I'm gonna do something
with my cavolo nero,
257
00:13:17,240 --> 00:13:21,175
I think I'm gonna do almost
like a pesto with my cavolo nero.
258
00:13:21,200 --> 00:13:24,055
Fillet steak's a great cut,
it's a good protein,
259
00:13:24,080 --> 00:13:26,895
and I'm confident with it.
What ingredients did you grab?
260
00:13:26,920 --> 00:13:30,015
So I got turkey, I got some greens,
I got some basil.
261
00:13:30,040 --> 00:13:34,215
Beautiful, so what's the plan?
We're gonna bread crust the turkey.
262
00:13:34,240 --> 00:13:35,775
What's your bread procedure?
263
00:13:35,800 --> 00:13:38,455
I will do a little base -
so egg whites,
264
00:13:38,480 --> 00:13:42,695
take it and just layer it,
and then dip the turkey into the...
265
00:13:42,720 --> 00:13:44,735
So, flour first, then egg
and then breadcrumb, yes?
266
00:13:44,760 --> 00:13:45,975
Yes, chef.
OK.
267
00:13:46,000 --> 00:13:48,695
I'm Layla, I live in London,
and I'm 41.
268
00:13:50,640 --> 00:13:53,895
As well as being a professional
model, I'm also a private chef.
269
00:13:53,920 --> 00:13:57,895
I work in the day
and cook in the night.
270
00:13:57,920 --> 00:14:02,095
I've model led all over the world,
but it was never my passion.
271
00:14:02,120 --> 00:14:03,535
Food is.
272
00:14:03,560 --> 00:14:06,015
'I've always loved cooking,
since a young age.'
273
00:14:06,040 --> 00:14:08,935
And then, a few years ago,
I went to culinary school.
274
00:14:10,040 --> 00:14:13,455
I started to do
bigger dinner parties
275
00:14:13,480 --> 00:14:15,495
and people seemed to enjoy it.
276
00:14:15,520 --> 00:14:18,495
So I decided to make it
into a business.
277
00:14:19,680 --> 00:14:22,215
Often as a chef,
everything goes wrong,
278
00:14:22,240 --> 00:14:23,775
but I make it work.
279
00:14:23,800 --> 00:14:25,815
So, what kind of fat
are you gonna cook your...
280
00:14:25,840 --> 00:14:27,175
Urn...
..this in?
281
00:14:27,200 --> 00:14:28,775
I'm gonna cook my...
In butter I think.
282
00:14:28,800 --> 00:14:31,295
Awesome, I love it,
sounds delicious. Perfect.
283
00:14:33,480 --> 00:14:35,775
Ten minutes gone, 35 minutes to go.
284
00:14:37,040 --> 00:14:38,415
Selwyn, what did you grab?
285
00:14:38,440 --> 00:14:40,615
What did I grab?
I grabbed the swordfish here. Nice.
286
00:14:40,640 --> 00:14:43,135
Mushrooms, tomatoes, lime, garlic.
Love that, so...
287
00:14:43,160 --> 00:14:45,095
And I'm gonna make some nice pasta.
288
00:14:45,120 --> 00:14:47,735
And there was fresh pasta on there,
there was treasures on there.
289
00:14:47,760 --> 00:14:50,375
I know, I couldn't find it.
I looked, and I just went blind.
290
00:14:50,400 --> 00:14:53,175
But that pasta needs to rest, OK?
But don't make it too dry.
291
00:14:53,200 --> 00:14:55,375
This is good, this is good.
Be careful.
292
00:14:55,400 --> 00:14:57,695
I'm gonna use a pasta machine
for the first time.
293
00:14:57,720 --> 00:15:00,295
I'm not confident in making pasta.
294
00:15:00,320 --> 00:15:03,415
'There's no going back,
I've got to get that right.'
295
00:15:03,440 --> 00:15:05,375
Right, what did you grab?
296
00:15:05,400 --> 00:15:06,695
OK, so, I got jumbo king prawns,
297
00:15:06,720 --> 00:15:09,215
I've never actually cooked with them
before.
298
00:15:09,240 --> 00:15:11,415
OK, tell me about the dish.
What are you gonna do?
299
00:15:11,440 --> 00:15:13,615
So, I'm gonna make
a homemade tagliatelle... Wow.
300
00:15:13,640 --> 00:15:15,735
...with arrabbiata sauce.
Beautiful.
301
00:15:17,040 --> 00:15:19,895
My name is jade, I'm 34 years old,
from Lancashire,
302
00:15:19,920 --> 00:15:21,575
and I'm a social media chef.
303
00:15:21,600 --> 00:15:24,135
'I'm not trained at all.'
304
00:15:24,160 --> 00:15:27,295
My main focus is to make
family-friendly recipes
305
00:15:27,320 --> 00:15:29,575
to support people in saving money.
306
00:15:29,600 --> 00:15:32,175
My followers love it,
and people make my food.
307
00:15:32,200 --> 00:15:34,535
'So, I have a three-year-old
called Ralph.'
308
00:15:34,560 --> 00:15:35,575
Stop. Stop!
309
00:15:37,000 --> 00:15:39,495
Gordon like mummy cooking.
310
00:15:39,520 --> 00:15:43,375
I think that Gordon'll like
mummy's cooking, definitely.
311
00:15:43,400 --> 00:15:46,415
The mentors hip for me
is the prize that I am after.
312
00:15:46,440 --> 00:15:48,055
It's something that money can't buy.
313
00:15:48,080 --> 00:15:51,095
I wanna show my son, Ralph,
that, you know,
314
00:15:51,120 --> 00:15:52,815
you can follow your dreams.
315
00:15:52,840 --> 00:15:55,895
'I mean, look at me,
I'm cooking for Gordon Ramsay.'
316
00:15:55,920 --> 00:15:57,895
So, yeah, it's crazy.
317
00:15:57,920 --> 00:15:58,975
So, these are amazing.
OK.
318
00:15:59,000 --> 00:16:01,055
Either cook them for 30 seconds,
319
00:16:01,080 --> 00:16:03,255
take them out the shell
and then saute them. Yeah.
320
00:16:03,280 --> 00:16:05,455
Or peel them raw
and then saute them.
321
00:16:05,480 --> 00:16:07,935
There's so many ways of doing it.
OK.
322
00:16:10,840 --> 00:16:14,415
PAUL: Thirty minutes left, chefs.
Thirty minutes, all right?
323
00:16:14,440 --> 00:16:15,815
Doing all right, Temi?
Yep.
324
00:16:17,280 --> 00:16:18,655
Arghg
325
00:16:18,680 --> 00:16:19,695
Kelly.
Right.
326
00:16:19,720 --> 00:16:21,415
All right?
Yeah.
327
00:16:21,440 --> 00:16:24,175
Look at you, your shoulders
are back, your confidence -
328
00:16:24,200 --> 00:16:27,335
and that elimination cook dish
was fantastic. Thank you, chef.
329
00:16:27,360 --> 00:16:29,255
I'm so proud of you, all right?
Thank you.
330
00:16:29,280 --> 00:16:31,455
'Last week, I was in the cook-off.'
331
00:16:31,480 --> 00:16:33,935
I just don't wanna go there again.
332
00:16:33,960 --> 00:16:36,415
I've got a nice rustic tomato sauce.
333
00:16:36,440 --> 00:16:37,895
Do you wanna taste it?
334
00:16:40,320 --> 00:16:42,495
That's delicious.
Thanks, chef.
335
00:16:42,520 --> 00:16:44,735
That is absolutely delicious.
336
00:16:44,760 --> 00:16:46,935
Temi, you OK?
Chef, yeah.
337
00:16:46,960 --> 00:16:49,935
All right. Temi, what's bringing
your dish together, in terms of...
338
00:16:49,960 --> 00:16:51,935
You making a sauce?
I'm gonna make a cheese sauce.
339
00:16:51,960 --> 00:16:54,855
Pairing cheese with seafood,
particularly octopus,
340
00:16:54,880 --> 00:16:56,535
is gonna be difficult.
Yeah.
341
00:16:56,560 --> 00:16:58,175
So think about it, OK?
Yeah.
342
00:16:58,200 --> 00:17:01,575
How can you compliment
what you're doing with the octopus?
343
00:17:01,600 --> 00:17:03,695
OK?
Yes, chef.
344
00:17:04,600 --> 00:17:06,975
NYESHA: Twenty-five to go, let's go.
345
00:17:11,000 --> 00:17:13,495
So, you got your pasta?
Yes, chef. Good.
346
00:17:13,520 --> 00:17:15,255
I don't know how to use
a pasta machine,
347
00:17:15,280 --> 00:17:17,455
but I always roll it out
by hand at home. I love that.
348
00:17:17,480 --> 00:17:19,615
So much more authenticity
when you're rolling by hand.
349
00:17:19,640 --> 00:17:22,535
If you want to be a next-level chef,
350
00:17:22,560 --> 00:17:25,215
you need to have the hunger
in your soul.
351
00:17:25,240 --> 00:17:28,255
You need to want to go up,
352
00:17:28,280 --> 00:17:31,175
otherwise you're not
a next-level chef,
353
00:17:31,200 --> 00:17:33,295
you're just a chef.
354
00:17:34,480 --> 00:17:35,695
LIFT DINGS
355
00:17:37,080 --> 00:17:38,135
Jade GASPS
356
00:17:38,160 --> 00:17:41,415
I told you he was arriving.
Gino is joining us. 'Gino!'
357
00:17:41,440 --> 00:17:44,015
I'm so excited that Gino's
come into the kitchen.
358
00:17:44,040 --> 00:17:48,055
He cooks classic Italian food.
It's gonna be so helpful.
359
00:17:48,080 --> 00:17:50,815
Only you can be in kitchens
like this.
360
00:17:50,840 --> 00:17:52,495
It's unbelievable,
I mean, look at this.
361
00:17:52,520 --> 00:17:53,855
Absolute state-of-the-art.
362
00:17:53,880 --> 00:17:56,055
Do you know how lucky you are
to be up here?
363
00:17:56,080 --> 00:17:58,535
I mean, I've never been
in a kitchen like this.
364
00:17:58,560 --> 00:18:01,495
Right, young man, give us an insight
into this wild boar.
365
00:18:01,520 --> 00:18:03,655
So, what are we doing here?
What have you got here?
366
00:18:03,680 --> 00:18:04,815
So, I've got wild boar.
367
00:18:04,840 --> 00:18:06,455
GINO SPEAKS ITALIAN
368
00:18:06,480 --> 00:18:09,335
Oh, don't do the mushroom too small.
369
00:18:09,360 --> 00:18:11,495
So, I'm just getting
them in the flavour, in the pan,
370
00:18:11,520 --> 00:18:12,775
get them nice and roasted.
371
00:18:12,800 --> 00:18:14,815
OK, but then the other one,
you know, slice them,
372
00:18:14,840 --> 00:18:17,015
so then you get a texture
of the mushroom.
373
00:18:17,040 --> 00:18:19,215
Otherwise, it gets too clongy.
They lose it.
374
00:18:19,240 --> 00:18:21,775
It was just weird having Gino there,
such, like, a curve ball.
375
00:18:21,800 --> 00:18:23,975
He is a really good chef.
376
00:18:24,000 --> 00:18:26,615
So, your main ingredients
is the prawns? Yes.
377
00:18:26,640 --> 00:18:29,615
Beautiful, jumbo prawns.
Gonna do a tagliatelle/pappardeiie.
378
00:18:29,640 --> 00:18:31,135
What are you gonna do
with the cheese?
379
00:18:31,160 --> 00:18:33,335
I'm just gonna grate
a little bit on the top,
380
00:18:33,360 --> 00:18:35,815
literally, cos I'm gonna do
an arrabbiata, so...
381
00:18:35,840 --> 00:18:38,215
The shock on his face when I said
382
00:18:38,240 --> 00:18:41,775
that cheese was gonna go into
the sauce, he was disgusted.
383
00:18:41,800 --> 00:18:43,975
No, no, don't grate it on top...
OK.
384
00:18:44,000 --> 00:18:45,935
...because then it's gonna overpower
everything.
385
00:18:45,960 --> 00:18:47,295
Oh, I could do a Parmesan crisp.
386
00:18:47,320 --> 00:18:49,975
So then people will have
the chance... To snap off.
387
00:18:50,000 --> 00:18:51,255
...to snap it off.
Yeah, exactly.
388
00:18:51,280 --> 00:18:52,895
Italian food is easy.
389
00:18:52,920 --> 00:18:54,495
I'll tell you when it goes wrong -
390
00:18:54,520 --> 00:18:58,415
when you overcomplicate
Italian food.
391
00:18:58,440 --> 00:18:59,975
Too many ingredients,
392
00:19:00,000 --> 00:19:02,815
trying to incorporate
two or three dishes on one plate.
393
00:19:02,840 --> 00:19:04,215
Just keep things simple.
394
00:19:04,240 --> 00:19:05,895
What do you think of the standard
so far?
395
00:19:05,920 --> 00:19:07,815
I think it's incredible. Incredible.
396
00:19:10,360 --> 00:19:11,695
Gino!
397
00:19:11,720 --> 00:19:12,855
PAUL: Hello, Gino.
398
00:19:12,880 --> 00:19:15,175
How are you?
How are you, Paul?
399
00:19:15,200 --> 00:19:16,455
Are you OK?
just the man.
400
00:19:16,480 --> 00:19:19,415
Where is the Italian smell here,
guys? Here, chef.
401
00:19:19,440 --> 00:19:22,375
Damn, the king of Italian cuisine
is in this building.
402
00:19:22,400 --> 00:19:24,215
It's good.
So, this is Gurpreet, OK?
403
00:19:24,240 --> 00:19:26,095
OK.
Gurpreet, Gino.
404
00:19:26,120 --> 00:19:27,495
What are you doing here? Ciao.
405
00:19:27,520 --> 00:19:29,695
I'm making meatballs
at the moment, and I'm...
406
00:19:29,720 --> 00:19:31,855
You're making meatballs?
Yes. OK.
407
00:19:31,880 --> 00:19:33,415
'I was star-struck when I saw Gino.'
408
00:19:33,440 --> 00:19:35,615
He's so hot.
SHE LAUGHS
409
00:19:35,640 --> 00:19:37,175
Why have you got onions and garlic?
410
00:19:37,200 --> 00:19:41,855
For the sauce, I was gonna put it
in the creamy sauce, roasted... No?
411
00:19:41,880 --> 00:19:43,055
Ooh!
412
00:19:43,080 --> 00:19:45,255
He doesn't like that.
413
00:19:45,280 --> 00:19:47,775
In Italy, we will not put garlic
and onions together.
414
00:19:47,800 --> 00:19:48,975
Not together?
No.
415
00:19:49,000 --> 00:19:51,895
They've got such a unique flavour,
both of them,
416
00:19:51,920 --> 00:19:54,135
that when you put them together
it just...
417
00:19:54,160 --> 00:19:55,935
One of them is gonna get lost.
OK.
418
00:19:55,960 --> 00:19:59,055
So, really, what you're doing,
you're wasting your time.
419
00:19:59,080 --> 00:20:01,935
I always thought garlic and onion
goes together in an Italian dish,
420
00:20:01,960 --> 00:20:04,735
but to learn from, like,
the king of Italian food,
421
00:20:04,760 --> 00:20:07,215
I was just like,
"More, give me more!"
422
00:20:08,840 --> 00:20:10,975
NYESHA: Oh, my goodness.
RONAN: Signore!
423
00:20:11,000 --> 00:20:12,415
TONY: Gino!
424
00:20:12,440 --> 00:20:14,255
Buongiorno!
425
00:20:14,280 --> 00:20:16,215
Gino, what a ledge.
426
00:20:16,240 --> 00:20:19,215
What a ledge.
He's gonna know his stuff.
427
00:20:19,240 --> 00:20:24,215
Well, guys, I have to say,
I've been in some rubbish kitchens,
428
00:20:24,240 --> 00:20:27,135
but this is really bad.
Hi, chef!
429
00:20:27,160 --> 00:20:30,135
It was an energy pulse
that just came out that lift.
430
00:20:30,160 --> 00:20:32,815
Chef Tony. Chef, tell me
what you're doing here.
431
00:20:32,840 --> 00:20:35,175
So, I've got a little pesto going
on here with cavolo nero.
432
00:20:35,200 --> 00:20:37,935
I've done a little potato gnocchi,
fillet steak on behind me.
433
00:20:37,960 --> 00:20:41,215
How did you make your gnocchi?
TONY SPEAKS ITALIAN
434
00:20:41,240 --> 00:20:43,055
I've done it with two eggs
and cheese.
435
00:20:43,080 --> 00:20:45,935
How did you know this? Are you
Italian? Have you lived in Italy?
436
00:20:45,960 --> 00:20:48,215
I lived in Italy for nearly nine,
ten years.
437
00:20:48,240 --> 00:20:52,495
BOTH SPEAK ITALIAN
438
00:20:52,520 --> 00:20:55,055
Nyesha, what's the point of him
here? He's Italian!
439
00:20:56,600 --> 00:20:58,535
I'm Tony, I'm 40,
and I'm a super-yacht chef.
440
00:21:00,120 --> 00:21:01,615
'Life at sea's fun,
441
00:21:01,640 --> 00:21:04,255
'but it's not as glamorous
as everyone makes out.'
442
00:21:04,280 --> 00:21:06,495
We cook for the crew,
we maintain the boat,
443
00:21:06,520 --> 00:21:07,655
no time for rest.
444
00:21:07,680 --> 00:21:10,375
And if the guests are on,
cooking your heart out.
445
00:21:10,400 --> 00:21:12,575
It made me the chef I am today.
446
00:21:12,600 --> 00:21:16,535
When I'm away, the hardest thing
for me is missing my family.
447
00:21:16,560 --> 00:21:18,135
Whee!
448
00:21:18,160 --> 00:21:20,975
'In the future, I'd like to spend
more time at home.'
449
00:21:21,000 --> 00:21:23,655
If I win Next Level Chef,
I'd use the money and mentors hip
450
00:21:23,680 --> 00:21:27,055
to develop a business
closer to home,
451
00:21:27,080 --> 00:21:29,815
I'm doing it to create
a better life to support my family
452
00:21:29,840 --> 00:21:31,415
and be a good dad.
453
00:21:31,440 --> 00:21:32,655
Have you gone all shy?
454
00:21:32,680 --> 00:21:34,455
HE LAUGHS,
CHILD GIGGLES
455
00:21:34,480 --> 00:21:36,895
Can I give you a little tip?
This is dry.
456
00:21:36,920 --> 00:21:39,815
Dry. Metto I'olio?
457
00:21:39,840 --> 00:21:42,735
A little bit of olive oil. Si.
Because, otherwise, it's too dry.
458
00:21:42,760 --> 00:21:44,975
Grazie, grazie.
OK, let's go, Tony.
459
00:21:45,000 --> 00:21:46,735
Ah...
460
00:21:46,760 --> 00:21:48,495
GINO SPEAKS ITALIAN
461
00:21:48,520 --> 00:21:51,375
So, we have bread-crusted
turkey escalope.
462
00:21:51,400 --> 00:21:54,215
This turkey, very dangerous meat.
463
00:21:54,240 --> 00:21:56,415
Don't overcook it,
it's gonna get dry.
464
00:21:56,440 --> 00:21:58,135
Tell me how you're gonna use
your cheese.
465
00:21:58,160 --> 00:22:00,095
I basically grated it...
Over there?
466
00:22:00,120 --> 00:22:02,415
Yep, I need to get it
and put in the...
467
00:22:02,440 --> 00:22:05,855
Vai, vai, vai! You know you could've
used the cheese into the breadcrumb?
468
00:22:05,880 --> 00:22:07,455
Yeah, I'll do that now.
469
00:22:07,480 --> 00:22:10,935
The only way to learn Italian
is from an Italian.
470
00:22:10,960 --> 00:22:14,135
So when an Italian tells you,
"Add Parmesan,"
471
00:22:14,160 --> 00:22:15,535
you add Parmesan.
472
00:22:15,560 --> 00:22:17,495
Gordon!
473
00:22:17,520 --> 00:22:19,695
Who's that shouting
in the middle of a cook? Gordon!
474
00:22:19,720 --> 00:22:22,535
What the hell?
Do you want me to come back up?!
475
00:22:22,560 --> 00:22:25,695
Absolutely not!
What do you mean "no"?!
476
00:22:25,720 --> 00:22:27,455
Absolutely not, get out, get out!
477
00:22:27,480 --> 00:22:29,655
Don't...
Jesus Christ.
478
00:22:29,680 --> 00:22:31,855
Nobody... I wouldn't
want to be down there.
479
00:22:31,880 --> 00:22:33,655
When you reach bottom level,
480
00:22:33,680 --> 00:22:36,855
there is only one thing
that you have to do.
481
00:22:36,880 --> 00:22:40,575
You have to push yourself
to the limit to go up again.
482
00:22:43,160 --> 00:22:44,655
Twelve minutes to go.
483
00:22:44,680 --> 00:22:45,775
We really need to cook.
484
00:22:45,800 --> 00:22:48,495
'After Gino's visit,
time is ticking.'
485
00:22:48,520 --> 00:22:49,895
So fingers crossed
486
00:22:49,920 --> 00:22:52,935
my chefs get inspired
and show us what they're made of.
487
00:22:55,080 --> 00:22:57,415
OK, that's clone.
Pasta, pasta, pasta.
488
00:22:57,440 --> 00:23:00,895
What's the time?
Time to cook pasta, my friend.
489
00:23:00,920 --> 00:23:03,215
Make sure that steak is perfect,
chef.
490
00:23:04,600 --> 00:23:05,855
PAUL: Come on, team!
491
00:23:07,760 --> 00:23:09,375
Come on.
492
00:23:12,920 --> 00:23:14,775
Oh, shit.
493
00:23:14,800 --> 00:23:17,655
HE CHUCKLES
I've never made pasta before!
494
00:23:17,680 --> 00:23:18,735
Let go, let go, let go.
495
00:23:18,760 --> 00:23:21,335
Flour the machine,
flour the machine.
496
00:23:21,360 --> 00:23:23,215
You going in one more time,
or is that it?
497
00:23:23,240 --> 00:23:25,055
Yeah, one more time, chef.
OK, take your time.
498
00:23:25,080 --> 00:23:27,095
Flour the back of your hands.
Yeah, yeah, yeah...
499
00:23:27,120 --> 00:23:29,455
SHARPLY: Flour the back of your
hands. Flour the back of...
500
00:23:29,480 --> 00:23:32,215
You're saying, "Yeah, yeah, yeah,"
and doing fuck all. Let's go.
501
00:23:32,240 --> 00:23:33,535
Yeah, yeah, yeah...
OK.
502
00:23:33,560 --> 00:23:36,215
'Selwyn's going down that fresh
pasta route, but he's making it.'
503
00:23:36,240 --> 00:23:39,815
Again, lift it up, don't tear it.
Don't tear it. Yes, chef.
504
00:23:39,840 --> 00:23:42,015
He's all over the place,
and I'm hoping that
505
00:23:42,040 --> 00:23:44,135
Captain Birdseye
just calms down in this storm.
506
00:23:45,720 --> 00:23:47,655
Fucking hell.
507
00:23:56,480 --> 00:23:58,495
PAUL:
Ten minutes left, chefs, all right?
508
00:23:58,520 --> 00:24:01,255
We do not wanna be in that basement
next week.
509
00:24:01,280 --> 00:24:02,615
Temi, how's that octopus?
510
00:24:02,640 --> 00:24:05,135
I have no clue.
Oh, my goodness.
511
00:24:05,160 --> 00:24:06,935
I'm... I'm in trouble here.
512
00:24:09,280 --> 00:24:12,175
I thought my water was boiling,
I took the lid off,
513
00:24:12,200 --> 00:24:13,615
just stagnant.
514
00:24:13,640 --> 00:24:16,255
The only thing I could do
was just put my pasta in
515
00:24:16,280 --> 00:24:18,575
and hope that it was warm enough
to do something.
516
00:24:19,840 --> 00:24:22,335
NYESHA: Four minutes, team.
517
00:24:22,360 --> 00:24:24,615
Come on, guys, bring this home.
Do not miss that platform.
518
00:24:25,800 --> 00:24:28,655
Jade, I want finesse on there, OK?
I'm on it.
519
00:24:28,680 --> 00:24:32,535
Those 45 minutes go so quickly
that you just lose yourself.
520
00:24:33,720 --> 00:24:35,255
Don't overcook that pasta.
No, chef.
521
00:24:35,280 --> 00:24:37,455
And watch that swordfish
doesn't overcook.
522
00:24:37,480 --> 00:24:38,895
Please be careful, though, yes?
Yeah.
523
00:24:40,840 --> 00:24:42,615
PAUL:
Platform's heading to the basement,
524
00:24:42,640 --> 00:24:44,975
we don't have long before
it's back up here.
525
00:24:45,000 --> 00:24:47,775
The last few minutes of the cook
were insane.
526
00:24:49,720 --> 00:24:52,535
I 100% regret grabbing that octopus.
527
00:24:52,560 --> 00:24:54,855
It's such a technical dish,
why would I do that to myself?
528
00:24:56,520 --> 00:24:58,015
Platform's here, guys.
529
00:24:58,040 --> 00:25:00,215
Sta rt plating, please.
530
00:25:00,240 --> 00:25:02,375
Yes.
Perfect dishes, yes?
531
00:25:02,400 --> 00:25:03,655
Yes, chef.
532
00:25:03,680 --> 00:25:05,895
In the middle of all
the doo-doo-doo-doo-doo-doo,
533
00:25:05,920 --> 00:25:07,255
you're just trying to make sure
534
00:25:07,280 --> 00:25:09,015
that at least you've got
a plate on there.
535
00:25:09,040 --> 00:25:10,415
Start plating.
536
00:25:10,440 --> 00:25:12,615
Where's me plate?
537
00:25:12,640 --> 00:25:14,535
Shit.
Whoa.
538
00:25:14,560 --> 00:25:17,975
Just under one minute to go, guys,
yes?
539
00:25:18,000 --> 00:25:20,415
Platform's here.
540
00:25:20,440 --> 00:25:22,815
Is this the perfect dish?
541
00:25:23,920 --> 00:25:25,895
OK? Layla?
Yep.
542
00:25:25,920 --> 00:25:27,055
Come on.
I'm ready.
543
00:25:32,560 --> 00:25:35,135
Come on!
HE CLAPS
544
00:25:35,160 --> 00:25:37,495
Guys, platform is here.
545
00:25:39,360 --> 00:25:41,615
We didn't even see
the platform arrive.
546
00:25:41,640 --> 00:25:43,855
We were still plating,
and the platform was there.
547
00:25:43,880 --> 00:25:45,855
Come on, everyone needs to platform!
548
00:25:45,880 --> 00:25:48,015
Get over to the platform. Temi!
549
00:25:48,040 --> 00:25:49,415
'I don't know what happened.'
550
00:25:49,440 --> 00:25:52,215
It was just going up. By the time
I looked, I was like, "What?"
551
00:25:52,240 --> 00:25:55,095
Temi, go, go, go, go, 90, 9°!
552
00:25:55,120 --> 00:25:56,375
Get it on there!
553
00:25:57,880 --> 00:26:00,655
I just threw my plate up there
and hoped for the best.
554
00:26:00,680 --> 00:26:02,135
Oh, my God.
Holy...
555
00:26:03,480 --> 00:26:06,615
Only one went on, the other three,
they chucked 'em on.
556
00:26:07,720 --> 00:26:09,295
Here it comes!
557
00:26:11,160 --> 00:26:12,895
Oh, I want my big prawn.
558
00:26:12,920 --> 00:26:14,855
I want my big prawn,
I want my big prawn.
559
00:26:16,720 --> 00:26:18,615
Let's go, guys.
CALLUM: Platform's here.
560
00:26:20,360 --> 00:26:22,535
Seconds away.
Come on, come on. Go, go, go!
561
00:26:22,560 --> 00:26:25,975
As soon as my plate goes down
on that charger, it starts going.
562
00:26:26,000 --> 00:26:28,495
6°' 9°, 9°. go! Selwyn!
563
00:26:28,520 --> 00:26:30,375
Ah!
S€lWym
564
00:26:32,120 --> 00:26:35,175
Ah, Selwyn.
Jesus Christ.
565
00:26:35,200 --> 00:26:37,575
Ah, Selwyn...
566
00:26:37,600 --> 00:26:39,175
Fucking hell.
567
00:26:41,360 --> 00:26:43,695
'I had everything in place.'
568
00:26:43,720 --> 00:26:45,895
Ancl then looked up, gone.
569
00:26:45,920 --> 00:26:48,015
Platform had just gone.
570
00:26:50,320 --> 00:26:51,495
Selwyn.
571
00:26:52,760 --> 00:26:55,855
Selwyn's ex-military, 20 years.
572
00:26:55,880 --> 00:26:58,935
If there's one thing that I know
about the military, it's precision.
573
00:26:58,960 --> 00:27:02,375
'How can that guy miss the platform
when he's standing closest to it?'
574
00:27:02,400 --> 00:27:04,415
Er, not good enough.
575
00:27:04,440 --> 00:27:08,575
I'm disappointed for my team.
I've let them down.
576
00:27:13,840 --> 00:27:16,335
I'm dreading this tasting.
Why?
577
00:27:17,840 --> 00:27:19,615
I was ready, I had it there.
578
00:27:19,640 --> 00:27:21,335
Didn't get a plate on?
No.
579
00:27:21,360 --> 00:27:24,255
We all got caught out
by the platform today.
580
00:27:24,280 --> 00:27:26,815
Selwyn, he has to
go into that elimination,
581
00:27:26,840 --> 00:27:28,815
he forgot to get his bloody dish
on that platform.
582
00:27:28,840 --> 00:27:31,415
The only way to save him
from the cook-off
583
00:27:31,440 --> 00:27:33,695
is if one of my chef
wins best dish
584
00:27:33,720 --> 00:27:35,935
and immunity for the entire team.
585
00:27:35,960 --> 00:27:38,455
GURPREET: I don't feel safe.
586
00:27:38,480 --> 00:27:40,615
I wish that my pasta
wasn't undercooked.
587
00:27:40,640 --> 00:27:42,375
'I wish that water was boiling.'
588
00:27:42,400 --> 00:27:45,935
I tasted the cheese sauce,
it was too salty,
589
00:27:45,960 --> 00:27:50,095
so at this point,
I'm just not confident at all.
590
00:27:52,680 --> 00:27:53,775
GORDON:
591
00:27:53,800 --> 00:27:55,495
PAUL:
592
00:27:55,520 --> 00:27:56,735
GORDON:
593
00:27:56,760 --> 00:27:58,895
PAUL:
594
00:28:01,440 --> 00:28:03,775
Wow, all of you, well done.
595
00:28:03,800 --> 00:28:06,735
Let's be honest, all of you had a
lot to cope with in this challenge -
596
00:28:06,760 --> 00:28:08,255
the Italian flair,
597
00:28:08,280 --> 00:28:11,255
and that cheesy little Italian
running around.
598
00:28:11,280 --> 00:28:13,255
ALL LAUGH
Shall we get started?
599
00:28:13,280 --> 00:28:14,375
Yes.
Yes, please.
600
00:28:15,520 --> 00:28:18,375
So first up we have here
a turkey Milanese,
601
00:28:18,400 --> 00:28:20,175
this is served with figs.
602
00:28:20,200 --> 00:28:21,815
Wow.
603
00:28:21,840 --> 00:28:24,095
First of all, turkey,
really beautiful.
604
00:28:24,120 --> 00:28:26,295
The breading is absolutely perfect,
605
00:28:26,320 --> 00:28:29,055
but the seasoning, it's like
a salty cheese in that breading
606
00:28:29,080 --> 00:28:31,735
which has just helped caramelise
that turkey. Beautiful.
607
00:28:31,760 --> 00:28:35,935
Gino adding
that extra layer of flavour
608
00:28:35,960 --> 00:28:37,615
to my coating is amazing.
609
00:28:37,640 --> 00:28:39,375
I love the simplicity
and the discipline
610
00:28:39,400 --> 00:28:40,495
that I see in this dish.
611
00:28:40,520 --> 00:28:42,215
It's a few ingredients
clone really well.
612
00:28:42,240 --> 00:28:44,615
Next up, we have a fillet of beef
613
00:28:44,640 --> 00:28:47,495
served with a cavolo nero gnocchi.
614
00:28:47,520 --> 00:28:48,735
Visually beautiful.
615
00:28:48,760 --> 00:28:50,895
Bravo for the cavolo nero gnocchi.
616
00:28:50,920 --> 00:28:52,615
Tough to pull off.
617
00:28:52,640 --> 00:28:53,975
The beef needs salt.
618
00:28:54,000 --> 00:28:56,215
The caramelisation of the beef,
though, really good.
619
00:28:56,240 --> 00:29:00,415
Next here, we have the sirloin
served with a pan-made pasta.
620
00:29:00,440 --> 00:29:01,695
Steak could do with another
621
00:29:01,720 --> 00:29:03,895
two minutes for me,
just a little bit too rare.
622
00:29:03,920 --> 00:29:06,055
I mean, I gotta say,
having Gino D'Acampo there
623
00:29:06,080 --> 00:29:07,775
in the kitchen with my chefs,
624
00:29:07,800 --> 00:29:10,335
definitely brought some authenticity
to these dishes.
625
00:29:10,360 --> 00:29:13,175
Top floor, Team Ramsay's.
626
00:29:13,200 --> 00:29:16,375
I'll deal with the elephant
in the room in a moment.
627
00:29:16,400 --> 00:29:19,015
This is a beautiful
caramelised veal chop,
628
00:29:19,040 --> 00:29:21,935
but it's finished and basted
with a brown butter.
629
00:29:21,960 --> 00:29:24,415
I love simple ingredients clone well.
630
00:29:24,440 --> 00:29:25,855
Delicious dish.
631
00:29:27,480 --> 00:29:29,415
This is a hand-cut tagliatelle
632
00:29:29,440 --> 00:29:31,775
finished with
a beautiful spicy arrabbiata
633
00:29:31,800 --> 00:29:33,615
and served with
those beautiful shrimp.
634
00:29:33,640 --> 00:29:37,015
I love it. That lovely, sweet
flavour coming out. Beautiful.
635
00:29:37,040 --> 00:29:38,895
It's got a lovely spice
going on there.
636
00:29:38,920 --> 00:29:40,455
Good dish.
637
00:29:40,480 --> 00:29:43,135
The pasta's cooked beautifully,
let's get that absolutely clear.
638
00:29:43,160 --> 00:29:44,455
And the shrimp, stunning.
639
00:29:44,480 --> 00:29:46,935
This is a loin of wild boar
640
00:29:46,960 --> 00:29:49,495
sat on a bed
of handmade tagliatelle.
641
00:29:49,520 --> 00:29:51,535
The porcini is a bit overpowering,
642
00:29:51,560 --> 00:29:53,695
but I love the cook
on the wild boar.
643
00:29:53,720 --> 00:29:56,495
Sadly, this dish,
644
00:29:56,520 --> 00:30:00,455
the pan-seared swordfish
with homemade pasta,
645
00:30:00,480 --> 00:30:01,935
didn't make it to the platform.
646
00:30:06,360 --> 00:30:07,895
Handmade pasta.
647
00:30:07,920 --> 00:30:10,015
Ancl he made the pasta?
He made the pasta. Wow.
648
00:30:11,800 --> 00:30:14,215
The swordfish is outstanding.
649
00:30:14,240 --> 00:30:15,655
Beautifully cooked.
650
00:30:15,680 --> 00:30:17,095
I love the lightness.
651
00:30:17,120 --> 00:30:19,895
The swordfish is able to stand out
against the pasta.
652
00:30:19,920 --> 00:30:21,215
Perfect accompaniment.
653
00:30:21,240 --> 00:30:23,935
Shame. What a shame.
Great shame. Yeah.
654
00:30:23,960 --> 00:30:26,495
'That dish was so good.'
655
00:30:26,520 --> 00:30:28,815
I stood my own with that dish.
656
00:30:30,280 --> 00:30:31,655
Shall we go to the middle floor?
657
00:30:33,000 --> 00:30:35,215
Roast chicken, potato fondant,
658
00:30:35,240 --> 00:30:38,655
mozzarella
and a tomato courgette sauce.
659
00:30:38,680 --> 00:30:40,855
The sauce alone
is taking me on a journey,
660
00:30:40,880 --> 00:30:44,295
but to cook a chicken breast
this perfectly is a true feat.
661
00:30:44,320 --> 00:30:45,655
Moving on.
662
00:30:45,680 --> 00:30:47,655
Roast sea bass,
663
00:30:47,680 --> 00:30:51,135
braised butter beans,
braised chicory.
664
00:30:51,160 --> 00:30:53,055
I gotta say, I love the complexity
665
00:30:53,080 --> 00:30:55,055
and such a humble ingredient
like the bean.
666
00:30:55,080 --> 00:30:57,455
So next, we have meatballs
667
00:30:57,480 --> 00:31:00,135
that have been flavoured
with chilli and spice.
668
00:31:00,160 --> 00:31:02,055
What a shame, pasta's undercooked,
669
00:31:02,080 --> 00:31:04,495
warrants another 90 seconds
in that water.
670
00:31:04,520 --> 00:31:07,255
Meatballs are nicely seasoned,
but there's no sauce.
671
00:31:07,280 --> 00:31:09,575
I don't know.
Yeah, bit strange this one.
672
00:31:09,600 --> 00:31:12,695
'I just felt my stomach drop
completely.'
673
00:31:12,720 --> 00:31:14,175
I wasn't happy with my dish,
674
00:31:14,200 --> 00:31:16,295
and I knew they weren't gonna be
happy with my dish.
675
00:31:17,840 --> 00:31:19,655
Last dish is...
676
00:31:19,680 --> 00:31:22,175
What is it?
..octopus.
677
00:31:22,200 --> 00:31:25,415
Handmade pappardelle
and a cheese sauce.
678
00:31:25,440 --> 00:31:27,415
I've gotta tell you that this chef
679
00:31:27,440 --> 00:31:29,295
has never cooked octopus
in their life.
680
00:31:29,320 --> 00:31:30,975
Why grab it? That's brave.
681
00:31:32,080 --> 00:31:35,215
What a shame. Visually,
it looks a mess, I'll be honest.
682
00:31:35,240 --> 00:31:37,415
The octopus is actually cooked
soft and sweet,
683
00:31:37,440 --> 00:31:40,175
but very rare you see octopus
in a cheese sauce.
684
00:31:41,800 --> 00:31:44,535
For me, my palette is a bit confused
on where to go,
685
00:31:44,560 --> 00:31:46,935
seafood and the heavy, rich sauce,
686
00:31:46,960 --> 00:31:49,375
it's not really playing justice
687
00:31:49,400 --> 00:31:52,255
to that beautifully cooked octopus.
688
00:31:52,280 --> 00:31:53,855
'Yeah, I'm not surprised.'
689
00:31:53,880 --> 00:31:55,615
And the pairing,
when I think about it,
690
00:31:55,640 --> 00:31:57,775
it should've gone with, like,
a tomatoey sauce,
691
00:31:57,800 --> 00:31:59,175
but I didn't have any tomatoes.
692
00:31:59,200 --> 00:32:01,095
So, yeah, a bit gutted.
693
00:32:01,120 --> 00:32:02,375
Right, listen carefully.
694
00:32:02,400 --> 00:32:05,255
Best dish tonight will win immunity
for their team
695
00:32:05,280 --> 00:32:08,735
and will be working
in that top kitchen next week.
696
00:32:08,760 --> 00:32:10,615
The worst dishes
from the other two teams
697
00:32:10,640 --> 00:32:12,015
will end up in the cook-off.
698
00:32:12,040 --> 00:32:16,535
One of you will leave
the competition tonight.
699
00:32:16,560 --> 00:32:19,615
But right now, we need a moment,
700
00:32:19,640 --> 00:32:22,255
cos this is gonna be
a very tough discussion.
701
00:32:28,720 --> 00:32:30,615
Middle floor,
the dishes looked a mess.
702
00:32:30,640 --> 00:32:31,615
What happened?
Yeah.
703
00:32:31,640 --> 00:32:34,015
I made the platform, where were you?
704
00:32:34,040 --> 00:32:35,695
Getting your teeth whitened?
Like...
705
00:32:35,720 --> 00:32:36,815
PAUL AND NYESHA LAUGH
706
00:32:36,840 --> 00:32:38,975
One of the best fish
cooked of the evening
707
00:32:39,000 --> 00:32:40,215
was the swordfish.
708
00:32:40,240 --> 00:32:42,935
The swordfish was beautiful inside.
Oh, it was gorgeous.
709
00:32:42,960 --> 00:32:46,815
But that person messed it all up
with their time management.
710
00:32:46,840 --> 00:32:49,935
I didn't even see Temi
grab that octopus.
711
00:32:49,960 --> 00:32:53,775
And he can't put octopus
with a cheese sauce.
712
00:32:53,800 --> 00:32:55,495
Can we talk about the meatballs?
Yeah.
713
00:32:55,520 --> 00:32:58,415
Pasta, way too thick, undercooked.
Yeah. No sauce.
714
00:32:58,440 --> 00:33:00,975
There's almost like a sort of,
"I don't care about this meatball,
715
00:33:01,000 --> 00:33:02,095
"but I'm just gonna do it."
716
00:33:02,120 --> 00:33:04,455
My pasta water wasn't even boiling.
717
00:33:04,480 --> 00:33:06,175
So easy to turn the wrong one off.
718
00:33:06,200 --> 00:33:07,655
How about that prawn dish, though?
719
00:33:07,680 --> 00:33:09,535
Did you taste the sauce,
the depth of flavour?
720
00:33:09,560 --> 00:33:11,335
I can still taste the sauce.
Yeah. Beautiful.
721
00:33:11,360 --> 00:33:13,535
The basement went up a gear tonight.
722
00:33:13,560 --> 00:33:16,175
Let's just talk about that turkey.
First of all,
723
00:33:16,200 --> 00:33:19,335
the cook and how moist
that escalope was.
724
00:33:19,360 --> 00:33:22,655
She really elevated it, absolutely.
Tough choices.
725
00:33:22,680 --> 00:33:24,895
Especially those
going into the cook-off.
726
00:33:36,080 --> 00:33:39,895
OK, well done all of you,
some great highlights.
727
00:33:39,920 --> 00:33:42,095
Really showing off
that Italian flair,
728
00:33:42,120 --> 00:33:44,135
and, more importantly,
your personalities
729
00:33:44,160 --> 00:33:47,695
are really starting to come through
on these dishes.
730
00:33:47,720 --> 00:33:50,455
And the technical flair
across tonight's cook,
731
00:33:50,480 --> 00:33:52,655
exceptional, really exceptional.
732
00:33:52,680 --> 00:33:57,015
However, the best dish
of the night...
733
00:34:00,480 --> 00:34:01,775
...goes to...
734
00:34:10,000 --> 00:34:11,215
...the turkey Milanese.
735
00:34:11,240 --> 00:34:12,495
APPLAUSE
Congratulations.
736
00:34:12,520 --> 00:34:14,335
Well done!
737
00:34:17,800 --> 00:34:20,295
Superstar! Come on!
738
00:34:20,320 --> 00:34:22,735
Exceptional, really exceptional,
and I think we all agreed
739
00:34:22,760 --> 00:34:25,775
that it was the most difficult
protein to cook.
740
00:34:25,800 --> 00:34:27,815
But you didn't just cook it,
you nailed it.
741
00:34:27,840 --> 00:34:29,615
Exceptional, well done.
Thank you, chef.
742
00:34:29,640 --> 00:34:31,095
And the other good news...
743
00:34:31,120 --> 00:34:32,935
We're top kitchen!
744
00:34:32,960 --> 00:34:34,935
Yes!
Finally! Whoo!
745
00:34:34,960 --> 00:34:36,815
We're cooking in the top kitchen
next week.
746
00:34:36,840 --> 00:34:39,415
Head to the Next Level lounge.
747
00:34:39,440 --> 00:34:41,615
Relax, your work is clone. Great job.
748
00:34:41,640 --> 00:34:43,255
Thank you, chefs.
Thank you very much.
749
00:34:43,280 --> 00:34:44,615
Thank you.
Well done, guys.
750
00:34:44,640 --> 00:34:46,815
Thank you.
Well clone, guys.
751
00:34:46,840 --> 00:34:48,975
Yay!
SHE LAUGHS
752
00:34:49,000 --> 00:34:50,535
'Yeah, I'm really happy.'
753
00:34:50,560 --> 00:34:53,015
I can't stop grinning, look.
754
00:34:53,040 --> 00:34:56,615
I'm just gonna enjoy the moment.
755
00:34:56,640 --> 00:34:58,375
Yeah, I'm gonna enjoy the moment.
756
00:34:59,720 --> 00:35:01,535
Now, Gordon and Paul,
757
00:35:01,560 --> 00:35:05,295
you each have to choose someone from
your teams to go into that cook-off.
758
00:35:05,320 --> 00:35:07,455
Ancl the loser will be eliminated.
759
00:35:07,480 --> 00:35:08,615
Paul
760
00:35:11,000 --> 00:35:13,495
So, going into the cook-off is...
761
00:35:31,400 --> 00:35:35,135
Team, it's the worst decision
of the clay I have to make, but...
762
00:35:35,160 --> 00:35:37,495
I have to pick someone.
763
00:35:37,520 --> 00:35:39,575
One person grabbed badly,
764
00:35:39,600 --> 00:35:41,975
and one person undercooked
their pasta.
765
00:35:43,520 --> 00:35:45,335
So going into the cook-off is...
766
00:35:49,640 --> 00:35:50,615
...Temi.
767
00:35:52,000 --> 00:35:56,015
You gotta grab things that
you at least have got some idea
768
00:35:56,040 --> 00:35:57,575
what to do with, my man, all right?
769
00:35:57,600 --> 00:35:59,255
But you've got this.
770
00:35:59,280 --> 00:36:02,495
To mess it up that badly
is a bit embarrassing,
771
00:36:02,520 --> 00:36:06,455
but I can only blame myself
because I picked octopus.
772
00:36:06,480 --> 00:36:07,815
Gordon, please.
773
00:36:07,840 --> 00:36:10,815
A tough night, and it frustrates
the hell out of me,
774
00:36:10,840 --> 00:36:14,375
because the person
I'm sending in to the cook-off,
775
00:36:14,400 --> 00:36:18,015
absolutely nailed
the cook on their protein.
776
00:36:18,040 --> 00:36:20,615
And it pains me...
777
00:36:20,640 --> 00:36:21,615
to send...
778
00:36:23,360 --> 00:36:25,055
...Selwyn.
779
00:36:26,080 --> 00:36:28,855
You did the hardest part,
you cooked it beautifully,
780
00:36:28,880 --> 00:36:30,055
but how can we judge it
781
00:36:30,080 --> 00:36:32,935
if it doesn't get onto
that platform?
782
00:36:32,960 --> 00:36:35,455
You gotta do that all over again
783
00:36:35,480 --> 00:36:38,415
and keep us out of that basement.
784
00:36:38,440 --> 00:36:41,695
But more importantly,
you in that competition,
785
00:36:41,720 --> 00:36:42,935
cos you deserve to be here.
786
00:36:42,960 --> 00:36:44,415
Got it?
Yes, chef. Yes, chef.
787
00:36:44,440 --> 00:36:45,455
Temi.
788
00:36:47,000 --> 00:36:49,255
Selwyn.
789
00:36:49,280 --> 00:36:52,935
For the cook-off,
you must produce a dish
790
00:36:52,960 --> 00:36:55,375
that makes some of
the best chefs nervous.
791
00:36:55,400 --> 00:36:58,255
It's gonna be a seafood risotto.
792
00:36:59,440 --> 00:37:01,455
Only 30 minutes,
793
00:37:01,480 --> 00:37:04,415
and then, Gordon and Paul,
794
00:37:04,440 --> 00:37:05,975
they'll join us
to taste your dishes.
795
00:37:06,000 --> 00:37:08,935
They'll be the ones to decide
the best dish
796
00:37:08,960 --> 00:37:10,615
and who is sent packing.
797
00:37:12,000 --> 00:37:14,215
OK, Temi, Selwyn,
798
00:37:14,240 --> 00:37:15,895
head up to the cook-off.
799
00:37:15,920 --> 00:37:18,975
Rest of your teams, please go with
them and show them some support.
800
00:37:19,000 --> 00:37:21,175
Come on, Selwyn.
Let's go bud.
801
00:37:21,200 --> 00:37:23,015
Off you go, guys.
You've got this.
802
00:37:24,960 --> 00:37:26,415
This cook-off's gonna be tough.
803
00:37:26,440 --> 00:37:28,975
Risotto is a very
technically driven dish.
804
00:37:29,000 --> 00:37:30,935
With Selwyn cooking like that,
it's gonna be
805
00:37:30,960 --> 00:37:32,655
a very, very exciting cook-off.
It is.
806
00:37:32,680 --> 00:37:34,055
We're not losing you.
807
00:37:35,520 --> 00:37:36,935
I don't wanna let my team down.
808
00:37:36,960 --> 00:37:38,455
I don't want them to go down
to three.
809
00:37:38,480 --> 00:37:39,895
I don't wanna let down Paul.
810
00:37:39,920 --> 00:37:41,375
It's a tough one, yeah.
811
00:37:41,400 --> 00:37:44,495
Oh, here we go.
We're back.
812
00:37:44,520 --> 00:37:49,415
I'm in the cook-off because of
a simple, stupid mistake of mine.
813
00:37:49,440 --> 00:37:52,975
'I'm gonna win this for me,
for my team.'
814
00:37:53,000 --> 00:37:55,575
Last week, Callum saved me,
815
00:37:55,600 --> 00:37:57,255
so I've got a lot to prove.
816
00:37:57,280 --> 00:37:59,175
I cook risotto all the time.
817
00:37:59,200 --> 00:38:02,975
In my head, it's tomato,
it's red pepper, it's saffron,
818
00:38:03,000 --> 00:38:04,215
if there's saffron on there.
819
00:38:04,240 --> 00:38:06,655
I'm not too confident with it,
820
00:38:06,680 --> 00:38:08,895
because I don't eat risotto.
821
00:38:08,920 --> 00:38:11,735
You could do really nice
with white wine, a Parmesan risotto,
822
00:38:11,760 --> 00:38:14,215
which is really good with seafood.
823
00:38:14,240 --> 00:38:16,535
If I fuck this up,
I shouldn't be here.
824
00:38:16,560 --> 00:38:18,855
He's obviously very confident
with risotto.
825
00:38:18,880 --> 00:38:20,535
It's terrifying,
cos we really want Temi
826
00:38:20,560 --> 00:38:21,855
to just pull it through for us
827
00:38:21,880 --> 00:38:23,975
so we don't have to go into
the basement next week.
828
00:38:26,880 --> 00:38:29,415
Teams, this is it.
829
00:38:29,440 --> 00:38:31,175
Temi, Selwyn,
830
00:38:31,200 --> 00:38:33,935
we're looking for
a beautiful seafood risotto.
831
00:38:33,960 --> 00:38:36,655
Are you familiar with risotto?
Yes, chef.
832
00:38:36,680 --> 00:38:37,975
Made it once.
833
00:38:38,000 --> 00:38:39,455
Made it once?
Made it once, so...
834
00:38:39,480 --> 00:38:41,255
You'll make it twice.
Make it twice today.
835
00:38:41,280 --> 00:38:43,935
OK, gentlemen,
best risotto of your life.
836
00:38:43,960 --> 00:38:46,695
Platform's on the move. When that
light changes green, you go, yes?
837
00:38:46,720 --> 00:38:48,015
BOTH: Yes, chef.
838
00:38:48,040 --> 00:38:50,455
This is an elimination cook.
It's now or never.
839
00:38:53,600 --> 00:38:56,055
Go!
CALLUM: Come on, Selwyn.
840
00:38:56,080 --> 00:38:57,575
Let's go, 9W5-
841
00:39:00,960 --> 00:39:02,735
I've grabbed the tiger king prawns,
842
00:39:02,760 --> 00:39:04,695
then I grabbed the clams.
843
00:39:04,720 --> 00:39:07,975
I've never cooked clams before,
so I was so flustered,
844
00:39:08,000 --> 00:39:11,175
but I just knew I needed
to get that risotto on ASAP.
845
00:39:11,200 --> 00:39:12,375
Guys, don't panic, right?
846
00:39:12,400 --> 00:39:14,255
The platform stays here.
Come on, Selwyn.
847
00:39:14,280 --> 00:39:15,895
JADE:
Don't forget your rice, Selwyn.
848
00:39:16,960 --> 00:39:18,215
I went for the scallops,
849
00:39:18,240 --> 00:39:21,495
and I went for the beautifully
prepared langoustine.
850
00:39:21,520 --> 00:39:23,495
Time's going down,
you're never gonna get it back.
851
00:39:23,520 --> 00:39:24,775
Make it count, yes?
852
00:39:24,800 --> 00:39:26,975
Temi, get your risotto on.
Get my risotto.
853
00:39:27,000 --> 00:39:30,735
Selwyn's come from much more of
a professional cooking background,
854
00:39:30,760 --> 00:39:34,295
whereas I'm just self-taught,
so it's very intimidating.
855
00:39:34,320 --> 00:39:35,935
What's your plan, chef?
856
00:39:35,960 --> 00:39:37,775
Got my shallots,
857
00:39:37,800 --> 00:39:39,975
I'm gonna saute them
with some garlic. Love that!
858
00:39:40,000 --> 00:39:43,135
I'm gonna then add my risotto rice,
throw it in there, toast it off.
859
00:39:43,160 --> 00:39:45,015
Yes, season as you go, right?
Season as I go.
860
00:39:45,040 --> 00:39:47,935
So I've got some salt, some pepper.
Ancl what wine are you using?
861
00:39:47,960 --> 00:39:49,655
White wine. OK.
I'm gonna use white wine.
862
00:39:49,680 --> 00:39:51,855
I think this is gonna be
a tasty dish.
863
00:39:51,880 --> 00:39:53,535
I think it'll be
very well flavoured.
864
00:39:53,560 --> 00:39:54,695
What's your plan?
865
00:39:54,720 --> 00:39:58,415
Chef, I want nice, beautiful,
colourful risotto
866
00:39:58,440 --> 00:40:01,095
with my tomatoes, with my chilli.
867
00:40:01,120 --> 00:40:03,775
So the interesting thing
we're learning about our chefs,
868
00:40:03,800 --> 00:40:05,255
is how they work under pressure.
869
00:40:05,280 --> 00:40:08,615
Selwyn is going for a complex,
full-bodied risotto,
870
00:40:08,640 --> 00:40:11,055
and Temi's is lighter
with less ingredients.
871
00:40:11,080 --> 00:40:12,935
What wine are you using?
872
00:40:12,960 --> 00:40:14,655
Wine, I haven't got wine.
873
00:40:14,680 --> 00:40:17,335
I'm gonna have...
white wine, white wine.
874
00:40:17,360 --> 00:40:19,295
Excellent.
Forgot about that.
875
00:40:19,320 --> 00:40:21,015
Onions in.
Not too much rice.
876
00:40:22,840 --> 00:40:25,135
Five minutes down, guys,
five minutes down.
877
00:40:25,160 --> 00:40:27,455
He needs to concentrate on his rice.
878
00:40:27,480 --> 00:40:29,735
Let's get the rice on.
That's the most important thing.
879
00:40:29,760 --> 00:40:30,775
Yes, chef.
Right?
880
00:40:32,400 --> 00:40:34,535
Get your rice in your pan.
881
00:40:34,560 --> 00:40:35,935
I'm there, I'm there, it's ready.
882
00:40:35,960 --> 00:40:39,455
Why is it not putting his rice...?
Get your risso on, Selwyn, please.
883
00:40:39,480 --> 00:40:42,535
I don't wanna be
in that basement kitchen next week.
884
00:40:42,560 --> 00:40:44,695
We need Selwyn to win.
I know that he can do it.
885
00:40:48,080 --> 00:40:49,615
You all right, Selwyn?
You're fine.
886
00:40:49,640 --> 00:40:50,895
I'm good, I'm good.
887
00:40:50,920 --> 00:40:52,815
Fuck me.
This is so stressful.
888
00:40:54,360 --> 00:40:56,735
'I want to get this right
for my team.'
889
00:40:56,760 --> 00:40:59,135
I don't want them thinking
they're carrying me again.
890
00:40:59,160 --> 00:41:00,695
Come on, Selwyn.
891
00:41:00,720 --> 00:41:03,735
LAYLA: We know what it feels like
to be in this position.
892
00:41:03,760 --> 00:41:04,775
It was so intense.
893
00:41:06,680 --> 00:41:08,415
KELLY: Go on, Temi, you got this.
894
00:41:11,800 --> 00:41:14,535
Fifteen minutes left, guys.
Fifteen minutes left.
895
00:41:14,560 --> 00:41:16,255
KELLY: Chuck the clams in.
896
00:41:16,280 --> 00:41:17,535
Put the clam in.
Now.
897
00:41:17,560 --> 00:41:19,215
No more, that's enough.
898
00:41:19,240 --> 00:41:20,895
Yeah, white wine.
White wine.
899
00:41:20,920 --> 00:41:23,255
I was less confident
in what I was doing,
900
00:41:23,280 --> 00:41:25,135
so I was really listening
to my team,
901
00:41:25,160 --> 00:41:27,015
and I was really taking on
their advice.
902
00:41:27,040 --> 00:41:29,055
More.
903
00:41:29,080 --> 00:41:30,055
That's it.
Yep.
904
00:41:32,360 --> 00:41:34,615
You don't need more wine.
Put the wine away.
905
00:41:34,640 --> 00:41:35,695
Get rid of the white wine.
906
00:41:35,720 --> 00:41:37,895
Ten minutes, right?
907
00:41:37,920 --> 00:41:40,255
Right, I think he's calming down
a little bit. Yeah.
908
00:41:40,280 --> 00:41:42,775
He's getting into it now.
He's getting into it.
909
00:41:42,800 --> 00:41:44,935
I was really proud of him
towards the end,
910
00:41:44,960 --> 00:41:46,055
cos he got this fire,
911
00:41:46,080 --> 00:41:48,495
and he just really started
to come together.
912
00:41:48,520 --> 00:41:50,655
Yeah!
Yeah!
913
00:41:50,680 --> 00:41:53,135
Come on, Selwyn. Whoo!
914
00:41:53,160 --> 00:41:55,175
You could see the hunger
in these chefs' eyes.
915
00:41:55,200 --> 00:41:58,215
'They both want it so bad,
and they both do not wanna go home.'
916
00:41:58,240 --> 00:41:59,455
Five minutes.
917
00:41:59,480 --> 00:42:02,095
Five minutes, got it. I've got it.
918
00:42:02,120 --> 00:42:03,815
Taste your rice.
It's almost there.
919
00:42:03,840 --> 00:42:05,095
Yo, come on.
CLAPPING
920
00:42:05,120 --> 00:42:06,655
Come on.
921
00:42:06,680 --> 00:42:09,175
Three minutes, guys,
three minutes to go.
922
00:42:09,200 --> 00:42:11,015
Three minutes.
Yes, three minutes.
923
00:42:11,040 --> 00:42:13,215
Come on, guys.
Come on.
924
00:42:13,240 --> 00:42:15,655
Start plating, guys.
Start plating, please.
925
00:42:16,720 --> 00:42:18,535
KELLY:
Clams in shells, put 'em on top.
926
00:42:18,560 --> 00:42:20,695
GOLD: Clams in shells.
Quick.
927
00:42:20,720 --> 00:42:22,775
GURPREET: Nice. Amazing.
928
00:42:22,800 --> 00:42:24,775
Looks amazing.
Yeah, it looks sick.
929
00:42:24,800 --> 00:42:26,455
Forty-five seconds, guys.
930
00:42:26,480 --> 00:42:28,375
TOBY: You're doing amazing!
ALL CHEER
931
00:42:28,400 --> 00:42:32,055
Yes, Selwyn!
Whoo!
932
00:42:32,080 --> 00:42:33,255
Hurry up!
Come on.
933
00:42:33,280 --> 00:42:35,775
Yes, Temi. Come on, Temi.
Look at that. Look at that.
934
00:42:35,800 --> 00:42:37,855
Five, four, three,
935
00:42:37,880 --> 00:42:39,855
two...
One.
936
00:42:39,880 --> 00:42:43,015
CHEERING AND APPLAUSE
937
00:42:43,040 --> 00:42:45,295
'What an experience.'
938
00:42:45,320 --> 00:42:46,975
What an experience.
939
00:42:47,000 --> 00:42:48,295
We've both clone brilliant.
940
00:42:48,320 --> 00:42:50,055
We've clone brilliant.
Proud of you.
941
00:42:50,080 --> 00:42:51,615
I really don't know
if I'm gonna be safe.
942
00:42:51,640 --> 00:42:53,935
Looking over at Selwyn's dish,
943
00:42:53,960 --> 00:42:55,895
that's not a dish
that you feel safe against.
944
00:42:59,680 --> 00:43:01,655
Paul
How are you, Nyesha?
945
00:43:01,680 --> 00:43:03,255
Fantastic. Gordon?
Good.
946
00:43:03,280 --> 00:43:05,455
I'm good. Wow.
Wow, yeah.
947
00:43:05,480 --> 00:43:08,415
How'd it go? Intense,
30 minutes to make seafood risotto.
948
00:43:08,440 --> 00:43:09,935
No easy task.
PAUL AND GORDON: No.
949
00:43:09,960 --> 00:43:14,175
OK, first up we have a clam
and prawn risotto.
950
00:43:20,560 --> 00:43:22,095
Really delicious.
951
00:43:22,120 --> 00:43:23,655
Seasoned beautifully.
952
00:43:23,680 --> 00:43:26,815
Whoever cooked those shrimp,
beautiful,
953
00:43:26,840 --> 00:43:29,295
cos they're sauteed,
you've got the colour on there.
954
00:43:29,320 --> 00:43:31,775
The flavour profile is 100% there.
955
00:43:31,800 --> 00:43:34,415
That is a classic seafood risotto.
956
00:43:34,440 --> 00:43:36,895
You can see the person
has roasted the shells.
957
00:43:36,920 --> 00:43:41,335
The rice, just a touch under,
and it is a touch loose.
958
00:43:41,360 --> 00:43:42,615
OK, second dish.
959
00:43:42,640 --> 00:43:46,335
We have here a langoustine
and scallop risotto.
960
00:43:50,480 --> 00:43:52,935
The langoustine's sweet, rich,
really delicious.
961
00:43:52,960 --> 00:43:55,095
The one issue
I've got with this risotto
962
00:43:55,120 --> 00:43:57,655
is the white wine hadn't evaporated,
963
00:43:57,680 --> 00:44:00,015
so it's got a very acidic flavour
to it.
964
00:44:00,040 --> 00:44:01,615
Straight away, visually,
965
00:44:01,640 --> 00:44:03,455
I can see those individual grains
of rice,
966
00:44:03,480 --> 00:44:04,735
compared to the other one.
967
00:44:04,760 --> 00:44:07,255
I mean, maybe did the rice go on
a bit too late?
968
00:44:07,280 --> 00:44:10,415
But the cooking of the langoustines,
outstanding.
969
00:44:11,720 --> 00:44:13,975
OK, which dish was your favourite?
970
00:44:14,000 --> 00:44:17,575
The dish for me, Nyesha,
that I'm going to save...
971
00:44:21,400 --> 00:44:24,495
...is the clam
and prawn risotto here.
972
00:44:24,520 --> 00:44:26,215
Wow.
973
00:44:27,720 --> 00:44:30,375
Gordon?
Oh, it's a tough one, this one.
974
00:44:30,400 --> 00:44:33,455
Two really good risottos,
let's get that absolutely clear.
975
00:44:33,480 --> 00:44:37,615
The dish I'm gonna save tonight
is the risotto...
976
00:44:41,840 --> 00:44:42,935
...with the prawn and clam.
977
00:44:42,960 --> 00:44:44,935
GASPING
Yes!
978
00:44:44,960 --> 00:44:46,935
Wow.
979
00:44:46,960 --> 00:44:49,695
That dish was cooked by Temi.
980
00:44:49,720 --> 00:44:50,895
Yes!
981
00:44:52,360 --> 00:44:55,615
I'm feeling on top of the world
right now, honestly.
982
00:44:55,640 --> 00:45:00,055
Unfortunately, Selwyn,
you will not be our Next Level Chef.
983
00:45:00,080 --> 00:45:03,095
This journey's come to an end,
but what a journey.
984
00:45:03,120 --> 00:45:05,815
You are a passionate, talented chef,
985
00:45:05,840 --> 00:45:08,495
and it's been an absolute pleasure.
986
00:45:08,520 --> 00:45:09,815
Thank you, chef.
987
00:45:09,840 --> 00:45:13,455
Selwyn, great chef.
I just love his attitude.
988
00:45:13,480 --> 00:45:14,775
Well clone, Selwyn.
APPLAUSE
989
00:45:14,800 --> 00:45:16,935
just the spirit he brings
in that kitchen,
990
00:45:16,960 --> 00:45:18,215
he's gonna be sorely missed.
991
00:45:23,440 --> 00:45:25,375
Oh, boy.
992
00:45:25,400 --> 00:45:28,335
Temi, Team Ainsworth,
993
00:45:28,360 --> 00:45:30,615
we got through
by the skin of our teeth,
994
00:45:30,640 --> 00:45:33,415
but I'm so proud of you. Well clone.
995
00:45:33,440 --> 00:45:34,975
Ancl to top it all off...
996
00:45:35,000 --> 00:45:38,615
HE CHUCKLES
997
00:45:38,640 --> 00:45:42,255
...Jedward's grandad
is back in the basement.
998
00:45:42,280 --> 00:45:44,135
Things are heating up.
999
00:45:44,160 --> 00:45:46,975
And all of you
are one step closer
1000
00:45:47,000 --> 00:45:50,935
to becoming
our first-ever Next Level Chef.
1001
00:45:50,960 --> 00:45:52,135
Good night.
1002
00:45:57,880 --> 00:46:02,055
Today's challenge,
a next-level burger.
1003
00:46:02,080 --> 00:46:03,255
Oh, my God.
1004
00:46:03,280 --> 00:46:04,495
Go! Go! Go! Go!
Get it in.
1005
00:46:04,520 --> 00:46:06,495
The competition is heating up.
1006
00:46:08,080 --> 00:46:09,895
Oh, my God.
Christ. jade, hurry up.
1007
00:46:09,920 --> 00:46:11,095
Come on, Gold, come on.
1008
00:46:11,120 --> 00:46:12,495
Whoever's cooked this burger...
1009
00:46:13,760 --> 00:46:15,495
It's undercooked.
1010
00:46:15,520 --> 00:46:16,975
Shit.
1011
00:46:17,000 --> 00:46:18,975
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