All language subtitles for Next.Level.Chef.S01E01.1080p.WEB.h264-BAE

Gordon: Every great chef
started at the bottom

and worked in the toughest
kitchens to level up.

So for the first time
in 12 years,

I've created a brand new
cooking competition.

- Oh, my god.
- ♪ rise up

gordon: In a culinary
proving ground like
you've never seen before.

This is the most challenging
culinary gauntlet ever created.

Come on.
Next level, I told you.

Because any chef can shine
in the best of circumstances.

This is truly a chef's kitchen.

Gordon: Those cooking on
the top level will get the first
pick of ingredients.

Truffle, baby.
Truffle everything.

Gordon:
But only a next level chef
can make magic in the worst.

If you're down in the basement,
you'll have to make do
with what's ever left.

What is potted meat?
I wouldn't touch this.

Gordon:
I'll put my reputation
on the line...

- Let's go!
- As I go head-to-head
with two other stars

in the world of cooking--
chef nyesha arrington...

All right, guys,
do not put me in the position
to send anyone home today.

Gordon:
...And chef richard blais.

My reputation
is on the line as well.
I do not want to lose.

Gordon:
They are just as hungry as I am

to prove that they can find
the next great talent.

Everybody I've mentored
in this competition is
going into elimination.

This is ( bleep ).

Gordon:
The three of us
have scoured the country

and handpicked 15 of
the\ most promising home cooks,

social media chefs,
and talented professionals.

And tonight, it's the draft.

- Come on, guys.
- Each of us have one chance
to pick five chefs

that we think can take it
to the next level.

Would you like to swap teams?
Give me an answer.

- Some will rise...
- You're on fire.

Gordon:
Some will crash and burn.

( bleep )

gordon:
But only one can claw
their way to the top.

This is...

This is a redemption story.

Gordon: ...The evolution
of cooking competitions.

This is not next level cooking.

Oh, my god.

So good to see you all.

- Whoa.
- Oh, my gosh.

It's a party.

I don't get starstruck.
I'm starstruck three times over.

Welcome to "next level chef."

I promise you all

this will be unlike anything
you've ever seen or done before.

So I guess the only question
is right now

are you ready to be
the next level chef?

- Yes, sir!
- Yes, chef!

Now, joining me to take you
through this incredible journey

are two extraordinary chefs.

Chef nyesha arrington,

celebrated restaurateur
and entrepreneur

whose innovative recipes
are featured in publications
across the world.

And chef richard blais,

a trendsetting chef
with multiple restaurants
across the country

and a james beard
nominated cookbook.

You 15 have got extremely
different backgrounds,

but you have been handpicked
out of thousands
for the same reason.

We think you've got the skill,

and maybe most importantly,
the drive

to take your dreams
to the next level.

Yes?

- All: Yes!
- All right, yes.

I said you'd be tested
as never before

and a big part of that is
because of our unique kitchens.

- We don't have one.
- What?

We don't have two kitchens.
We have three of them.

All stacked
on top of each other.

If martha stewart
saw those kitchens,

she would ( bleep ) herself.

No way.

Now, listen, on the top level
it's a state of the art
culinary workspace.

Every modern gadget
you could ever dream of

is up there on the top level.

Now in the middle,
it's a standard
commercial grade kitchen.

Everything you need
to make a decent meal.
Nothing more, nothing less.

And there's the basement.

It's a kitchen that will
definitely test you.

I'd call it bare bones,
but that would be nice.

Gordon:
Each challenge, the ingredients
are first come, first serve,

all delivered
by our groundbreaking
next level platform.

Those who start cooking
on the top level

will get the first pick
of ingredients.

If you're in the middle
on the second level,

that will become
the second choice ingredients.

And if you're down
in the basement,

and trust me,
we've all been there before...

You'll have to make do
with whatever's left
on those ingredients.

That all starts tonight.

You'll be cooking one
extraordinary next level dish.

And based on what we taste,

nyesha, richard, and I
will each choose five of you

to mentor across
this incredible competition.

And make no mistake,
we're gonna push you,

because each of us
are so competitive,
and we want to say,

"my team has
the next level chef."

any of these three coaches
would be incredible,

but chef ramsay,
he's hard to impress,

so to be picked by him
would be pretty validating.

And in the end,
the best chef will win a quarter
of a million dollars

and a year of mentorship
from the three of us.

- What?
- What?

Having access to this wealth
of knowledge

would be amazing.

I have a young son,
and I wanna leave something
behind for him,

but I also want
to accomplish my dreams,

and this is a dream of mine.

Now are you ready
to get started?

All: Yes, chef.

Let's find out what levels
you'll be cooking on.

Let's start with one, two,
three, four, five of you

head over to the elevator,
pick up a keycard,

and that will determine
what floor you're cooking on.

Choose wisely, and good luck.

- Good luck!
- Whoo!

- ( overlapping chatter )
- ( bleep )

- level three, level three.
- Keep it going.
Up, up, up, up.

Please go up!
Please go up!

- This is crazy.
- Ah! Wait, okay. Okay.

- Okay.
- I don't know.

- Oh, oh, oh!
- Okay.

- ( screaming )
- hey!

- Okay, I can live with this.
- All right.

- Not bad. Not bad.
- Okay.

This is chill though.
This is chill.

The kitchen looks like
the middle floor,

and immediately feel
very comfortable.

I'm so ready.

I really want to be
on chef arrington's team.

She is a powerhouse
in the food industry,

and so I'm hoping that there
are some ingredients

that will allow me
to be able to create

a delicious dish for her.

Yo, I'm not trying to be down
there in that never.

- Right here. Right here.
- We got this.

- Whoo!
- ( overlapping chatter )

oh, my gosh.

- Come on.
- Dude, this literally
is a basement.

Oh, my god.

I was expecting
oscar the grouch

to start popping out
of the trash cans.

Like, it was brutal.

Do we have any blenders?

I'm looking around
this basement kitchen,
and I don't really see anything.

There's no blenders,
there's no food processors.

I see one tiny little sieve,
a little hand whisk.

I'm supposed to create
a next level dish in this dump?

There's no way chef ramsay's
going to pick me.

- Oh.
- Oh, my god.

That was a long trip.

- Yes!
- Oh, my god!

- Oh, my god. Oh, my gosh.
- Top level, baby.

- This is nice.
- Hello, fancy water.

I'm seeing, like,
high end appliances, a range.

Six different areas,
six different ranges? Stovetops?

Burners!
That's the word I'm looking for.
My home chef is showing.

Oh, these knives are so sharp.

Hey, this knife
is dull as can be.
Did you guys feel it?

It's like a butter knife.

- The bottom is a mindset.
- Yeah.

We're physically
at the lower level,
but mentally we're at the top.

Lunch is ready.

I'm courtney
from atlanta, georgia.

I'm 48 and a home chef.

I have a cookie business now

where I ship cookies
anywhere in the world.

I've never been
to culinary school,

but I'm as passionate as ever
about cooking.

I really wanna be
on chef blais' team

because I need stern
but still compassionate
in-your-face advice.

That will definitely catapult me
to another level

that I've not been able
to achieve thus far.

Nyesha: Gordon, richard, and I
are dividing and conquering
in the kitchens

to keep an eye
on the chefs today.

I think with
the proper mentorship,

anyone can win
this competition.

This is exactly
what I'm here for,

but what these chefs
don't realize

is I'm a badass in the kitchen

and I ain't taking ( bleep )
from no one,

including gordon and richard.

Come on. Let's go.

Oh, my god.

Stand by.
That platform's coming down.

Get the smirks off your faces.
I'm not ( bleep ) around.

You may be cooking
with one of us today,

but that doesn't mean
you'll be on our team.

You have to impress all of us.

All: Yes, chef.

- Who is it?
- All right, chefs, let's go.
Are we ready to go?

- All right, chef.
- Just get organized.

Of course, it's a draft,
and I'm picking people
that inspire me.

I want flavors.
Flavor win championships.

This is the real deal.

I wanna beat gordon ramsay.

Nyesha arrington, she's one
of the best in the biz.

In about two minutes,
your life is about
to start changing, right?

So I'm looking for people
that bring heat,

spice, acidity, sweet, sour,

that bring everything
to one plate.

Oh, somebody's in there.
Somebody's in there.
Somebody's in there.

- Ah!
- Yeah!

I hope each and every one of you

are ready to freaking bring it.

- Yes, chef.
- Yes, yes.

Check your ovens.
Check your gas.

The platform is on its way.

Bring your a-game.
Everybody touching
the elevator. Let's go.

- All right.
- Yes, chef!

- As soon as you see
the light turn green.
- Okay.

When you get over there
to the platform,

- you've only got 30 seconds
to grab those ingredients.
- Oh, my gosh.

It's your one and only time
to grab ingredients,
so choose them wisely.

Now, platform is moving.

- Oh, wow.
- That is beautiful.

30 seconds. Let's go!

Ah, I can't run very fast!

Nyesha: Grab your ingredients!
Grab what you need!

Need a filet.

- Are there radishes over there?
- Nyesha: Time's running out.

- Yes.
- Heard, chef.

Oh, my god. Oh, my god. I don't
remember who I am anymore.

The platform grab
is way more aggressive

than I actually thought
it would be.

Whoa. Duck breast.

I see a duck breast, grab it.

Nyesha: Six, five, four...

I have my mind set
on some kind of potato purée.

Nyesha: One.
Time's up.

30 seconds gone.
Platform's gone.

- Aw!
- Oh, sheesh.

- All right, chefs,
when you see it turn green...
- Oh, it's cute!

- Aah!
- Go! 30 seconds.

Oh, my god.

You need a bunch of ingredients.
Grab everything that you can.

Are you kidding me?

Richard: Make some decisions.
Grab some items.

- Chorizo.
- Oh, my god. I don't know!

I panic, and I'm starting
to grab the first things I see

rather than really look
and evaluate everything
that I have in front of me.

Corn.

Richard: Three, two, one...

- Garlic.
- Garlic.

Ae:
If you are in that situation,

that 30 seconds is five seconds,
honey buns.

All right.

- Stand by.
- Oh, my god.

And let's go! Go, go, go!
Come on!

Grab, grab, grab.

Chicken tenders.

So I see cauliflower,
grab that cauliflower.

I see some corn.
I know I can work with corn.

I see a bell pepper. All right,
let's grab a bell pepper.

I don't see any proteins
on there.

Gordon: Let's go.

One protein each.

Three, two...

- Oh, just potted meat.
- ...One.

Let's go! Go, go, go!

Come on! Let's go!

Grab!

Roice: The platform goes up,
and that's when I realize

the proteins were at the top.
I just didn't see them.

Chef, I forgot a protein.

Dude.

Then you have to make the best
( bleep ) vegetarian dish
you've ever made.

There's no way he's going
to pick me to be on his team.

No one's going to pick me.

- Chef.
- Yeah?

- I forgot a protein.
- Dude.

How could you not grab protein?

Oh, my god.

My worst nightmare
is coming true right now.

I forgot the protein in front
of my childhood idol.

You have to make the
best ( bleep ) vegetarian dish
you've ever made.

- Done deal, chef.
- Don't ever make
that mistake again.

45 minutes. Off you go.
Let's go!

This is the first
challenge to determine
who we want on our teams,

and then I need
to see some finesse,
I need to see some cleverness.

I need to have that
next level chef in my team.

- This is crazy.
- Let's do this.

45 minutes, one dish.
This is first impressions.

You want to be on team gordon,
team nyesha, team blais?

- Now's a good--
- ( all cheering )

richard:
Ah, there we go!

Let's go.
Let's go.

You better be impressive.

You've had first pick
at ingredients.

Oh, my god.
My hands are shaking.

Next level dishes here.

Gordon: Down here is
the opportunity to impress

with or without protein.

The first time in the basement
for these five,

a little bit panicked
grabbing those ingredients.

Do I see potential?
Absolutely.

Maybe in one or two them.
But more importantly,

I've got to keep them away
from both my fellow judges.

How are you looking?
Looking good?

I can't believe myself though.

Forgot my starch and my veg.

How are we doing, chef?

I'm wonderful.
And yourself?

- I can't complain.
- What's your name, sir?

- I'm kenny.
- Walk me through your dish.

Uh, seeing that I failed
to get what I needed,

we're gonna do a duck breast,
and I'm gonna do a, uh...

Uh, it'll come to me here
any second.

The problem I'm having
is I missed some things
that were part of my dish.

All we can do is keep going.

You got that side, chef kenny?

I do, chef.
We're gonna make this right.

I always have been a fan
of chef arrington.

What's your side?

Duck with gastrique?

Yes, ma'am.

She will be a great asset to me,

and I can be a great asset
to her team.

Hopefully she picks me.

- I wanna see
the best duck you got.
- Heard that, chef.

Chefs, seven minutes
are gone already, okay?

Ooh, that time goes quick!

Ah!

All right, all right,
all right, all right.

- What's your name?
- Pyet.

What type of dish
are you making?

I'm gonna do a corn purée.
I have chorizo here.

- Okay.
- I have cabbage.
Gonna do a little slaw.

- Big flavors.
Big flavors over here.
- Yeah.

Going into the team pick,

I have to find people that are
showing some inspiration,

people that I can work with,
because eventually

they're gonna have to compete
on all three levels.

There's no frills
in the middle kitchen,

so everyone's gonna have to get
very creative with flavor.

If piet can take chorizo
and sort of elevate it,

she might be someone
I want on team blais.

Now is southwestern cuisine,
is that sort of
your bread and butter?

Well, I'm a native american,
and a lot of what I eat is here.

Chorizo usually isn't
a center of the plate protein.

- It isn't. We've gotta
make it a star somehow.
- Okay.

- 35 minutes to go.
- How's everybody doing?

So far, not too bad.

Right, tell me.
Where you from?

Brooklyn, new york.
Originally from trinidad
in tobago.

Got you. And the influence
in cooking came from where?

Great grandmother, grandmother,
and my dad especially.

Reuel:
My name is reuel,

I'm from brooklyn, new york.

I'm 34 years old,
and I'm a banquet chef.

My love for food comes from
the relationship with my dad.

My dad passed
about ten years ago.

He was a cab driver,

but at heart
he was definitely a chef.

So when I have a tough day,
I just say to myself,

"you're doing what he loves,
and you love it too."

all the other mentors
are great,

but I really want to be
on chef ramsay's team.

I want cooks to know
that I'm here for blood.

I want my presence to be felt.

I'm here to earn this.

How are you gonna transform
that potted meat
into something exquisite?

Stuff that
with celery root, and then
wrap it with the kale.

Potted meat.
Never worked with that before.

But I'm grabbing stuff
that people don't want

because I want to stand out.

So this is gonna be a hail mary.

- Is it the next level?
- As best as I can, chef.

- First name?
- Gary.

Gary, you good?

I've never cooked any of this.

Is that all you got,
just peppers and veal?

- And cheese.
- And cheese.

- Yeah.
- No greens?

No.

- Love it.
- No starch?

- I don't know.
- Are you okay?
You look petrified.

I am.

This is great.
Great first impression. Love it.

- Background?
- Barbeque.

- So you know how
to perfect meat?
- Yeah.

You've got a super thin
veal cutlet right now to get you
to the next level.

- Can you do it?
- Yeah.

Let's go. Come on.

You can be taught
to become a great chef.

Don't dry out those tenders.

The one thing I want the most

from any chef on my team
is hunger.

Come on, gary.
You can do this.

I don't think nyesha or richard
are picking on those lines.

Cheese, cheese, cheese.

- Oh, come on, chimichurri.
- You can do it!

Dude, arborio rice--
does it cook like sticky rice?

A little bit.

Okay, okay, okay.
What are we doing?
What are we doing?

Are you talking
to yourself, ae?

I'm still deciding.
I'm deciding what to put--

I talk to myself too,
so I get it. I get it.

If I should do
the shell in or out, would you
give me advice on that one?

Well, normally at some point,
I will give you advice,

- but not right now...
- Oh, okay.

...Because this is where
you are gonna show us

what you're all about.

Today we're gonna be making
la papaya salad, okay?

Aka tam maak hoong.

My name is ae,
I live in san diego,

and I am lao and proud.

So let's get it popping!

I'm a social media chef
with over 350,000 followers.

I'm here to represent umami,

pungency,
all that stanky stank food.

So I am hoping
to impress chef blais

with my big flavors.

There you have it, guys.
Papaya salad.

Hey, they're gonna kick you off
the island for that one.

- Chef, how are you?
- Doing good, chef.

What dish are you
making over here?

So I'm probably gonna do
a whole roasted trout

with some sort
of zucchini purée.

Zucchini purée
I've never heard of before.

Is that something you do a lot?

No, I didn't really
grab too well,

- so I'm gonna do the best
with what I got.
- Okay. Got it.

I am a line cook
at a super ritzy country club.

Hey, we need water over here.

In the kitchen, that's one
of the only places in the world

I feel, like, naturally
confident in myself.

I put in a lot of hard work,
so I just know
what I'm capable of,

and I'm confident I can make
a delicious and excellent dish
to impress chef blais.

Oh, yeah.

Just over 30 minutes!

Watch those fingers.

Talk to me about your dish.

So I'm going to make
a seared scallop

with a lime curd.

I want you to speak
with your chest.

Chef, I also decided
to add some toasted sesame

- into the miso cream sauce.
- Good job.

In the top level kitchen,
these chefs have everything
they can possible dream of.

What I'm looking for is a chef
that can listen and learn.

Make it reality, yes?

- Heard.
- All: Yes, chef.

Devonnie: Oh.
Medic. I cut myself.

Do I wanna have a cut right now
in the middle of a cook?

- Absolutely not.
- Medic!

I'm embarrassed because
chef arrington is right there,

and I really wanna be
on chef arrington's team.

It's definitely panic mode.

Oh. It's not great.

Devonnie: I cut myself.
I need a medic.

Medic, over here.

- You all right, dee?
- I wasn't paying attention.

This is not a place to play.

- If you want to win this...
- I gotta bring it.

...You have to bring your focus
and attention, yes?

- I gotta bring it. Yes, chef.
- You can do it.

Watching these chefs cook,
it's apparent that some chefs

need a little bit more work.

- Can you continue? Okay.
- Yes, for sure.

But at this point
in the competition,

there are no teams,

and I'm not sure
I want someone on my team

who does not work well
under pressure.

You are just over
20 minutes, guys.

- Heard, chef.
- Bring it home.

Come on,
this second floor's not bad.

No, it's not! It's not!

It's nicer than a lot
of restaurants I worked in.

Richard: You ready
for the next level

even if that next level's
down below?

Yes, chef.

Gordon:
Make these dishes elevated.

Let's not let any piece
of equipment stand in our way.

- Yes, chef.
- Yes, chef.

- It's too dull, man.
- You got this.

- Right, first name?
- Courtney.

Now tell me about the dish.
Where are we going with this?
You got the chicken tenders.

I'm literally going to pan sear
this on both sides.

And then I'll get
my sauce going, and I'll
put them back in the sauce

- so they can-- yeah.
- Sounds good.

14 minutes to go.
Now, first name is?

- My name is angie, chef.
- Angie, where are you from?

- I'm from lubbock, texas.
I grabbed the lamb loin.
- What did you grab?

- I'm surprised
that's down here.
- Yeah. Okay.

- I'm surprised that didn't
get stolen on the top floor.
- Yeah, I agree.

I would really like
to impress chef ramsay,

but at the same time,
I'm not classically trained.

I am a home chef.

I'm like, I hope
he doesn't know I'm the fraud.

- So, lamb loin.
- I'm making a kale salad
to put the steak on.

- Is it wilted kale salad or
is it gonna be actually raw?
- It's massaged.

- Oh, boy.
- So you got pork steak.

Looked almost like
a shoulder cut, didn't it?

- It did.
- Yeah.

And then you got fennel apples.
That's a...

A fennel and apple salad
with a citrus-y vinaigrette.

- Where are you from?
- I'm from alabama.

They're not putting fennel
in slaw in alabama usually.

Not usually, no.

I'm jonathan.
I'm from columbiana, alabama.

I'm a science camp coordinator
and a home cook.

On a lot of Friday nights,

my driveway becomes
kind of a little restaurant.

It's about building community

and food being a thing
that brings you together.

I have a lot to prove
in this competition.

I'm a home cook
going in with professionals,

and I've gotta prove that,
you know,

we've got a lot to offer
just being home cooks.

But I understand flavor
and I know how to cook.

I'm gonna apply all
of those things and hopefully
stick to my southern roots.

And I think that could be
what wins me this competition.

Have you ever cooked
with this type of pork steak?

- Yes, sir.
- Okay.

- A lot of fat,
a lot of flavor in there.
- A lot of flavor. Yes, sir.

- All right, keep going.
- Thank you so much.

12 1/2 minutes left, chefs,

and the whole time
you're thinking about how
can I be the next level chef?

Oh! Hot pan.

- How's the rice over there?
It's a tough rice to cook.
- It is.

I thought it would be very cute
to do an herb-y shrimp bowl

because I had gotten dill
and parsley as well.

But then of course,
life happens, right?

I overcooked the rice,
and I'm like, "what do I do?"

yeah, I'm gonna do
a curry sauce.

And I create
a shrimp curry bowl.

And I'm trying to be sneaky,
you know?

Like, let's just make
the curry sauce a little thick

and do it over the rice and try
to hide the rice a little bit.

I'm so ( bleep ).

Do you wanna just cook it
right off the grill

and then go right
to the plate with it or...

I'm gonna let it rest
for a few minutes,

and then maybe slice it
against the grain

since it's kind of
a tough cut of meat.

All right.
You know what's up.

- It's real life now, chefs.
- Whew!

On the middle floor,
there's no room for mediocrity.

Being a leader,
being a restaurateur,

it's about finding
great people,

and I do that
better than anyone.

And I'll be honest,
I've got my eyes on a few chefs.

- How are you feeling, sir?
- I'm feeling good, man.

I changed recipe, like,
ten times, and I'm on the money.

Do you always cook your fish
at this temperature?

I just wanna flash a little bit.

And we have an amazing array
of tools here.

One might be a fish spatula.

Yep, nope.
You're right. You're right.

Sometimes, yeah.
I might be, huh?

You love those tongs, my friend.

Love them.

- The fish doesn't
love them though.
- I know.

Nyesha: I spent two years
working a three-star
michelin restaurant,

and as a 20-year veteran
in cooking,

I'm not looking for someone
who does not have the ability
to adapt and learn.

Sergio's cooking with ego.

Honestly, I'm not sure I want
someone like that on my team.

Two minutes, guys!
Start plating!

Whoo! This is not
like cooking at home.

Bring it home.

Richard:
Have you tasted everything?

Is it good enough
to get gordon, nyesha,

or myself to choose you
for our teams?

Gordon: 60 seconds to go.

Whoo!
That looks good, gary.

Gordon: Focus, guys.

Here comes the platform.

Oh, ( bleep ).
I'm not ready to go,
but at this point

this is my one time
to impress the mentors.

Gordon: Remember, our food
goes on the bottom tier.

- Stop breaking!
- Gordon: Come on.

Five, four, three, two, one.

- Good job, guys.
- Man!

Chefs,
you have 15 seconds to get your
plate on the platform now.

Whoo! It's there!

Richard:
You gotta put it on a charger.
You gotta put it on the charger.

I'm not impressed.

Richard:
Five, four, three, two, one.

Whoo! Yes!

Nyesha: It's here.
Platform's here, guys.

Sergio, 15 seconds.

Plates on the platform,
let's go!

Focus!
Let's go, sergio!

Time's ticking away.
Five, four, three, two.

Let's go! That platform's
not waiting for you!

Get on that, serg.
Get on it. Come on, serg!

( overlapping chatter )

- oh, no!
- Oh, no!

Serg.

Richard:
Now that you've cooked
your next level dish,

it's time for us to taste them
so we can decide
who we want on our team.

For me, I think it's about
transforming ingredients,

when you take something
very basic and reinvent it
and make it amazing.

To me, I'm looking
for that magic moment,

that one bite that combines
technique with creativity

and just ultimate flavors.

Looking across these dishes,
there's some
real clear standouts.

- Shall we taste?
- Nyesha: Absolutely.

- Richard: Let's go
- let's start with
the top floor.

Let's try the duck first.

Kenny:
Like, my stomach is at my feet.

My first dish,
my first shot at $250,000,

I'm serving chef ramsay
duck and gastrique.

There's hardly anything
on there.

- No veg?
- No veg.

- No starch.
- Nyesha: No starch.

( sighs )
this is not a good look.

Gordon:
Why's it so sweet?

Nyesha:
Great question, chef.

That's very strange.

Every mouthful I take
across these dishes

I'm planning my strategy.

I gotta be very coy

and not give too much away
to nyesha and richard.

Some of the most important
comments I'm keeping up here.

Let's go for the sea bass.

Skin not seared.

Yeah. So, inside
is cooked beautifully.

- It's gorgeous.
- Yeah, but the skin is so soft.

- Veg is cooked well.
- I can spot brilliance
a mile away,

but I can taste it instantly,

and that sea bass
was cooked beautifully.

That's what I need
on my team.

How did they cook this thing?
Oh, dear.

- Overcooked. Damn.
- Nyesha: Wow.

- Salmon.
- What cook in their right mind

would cook a skin
nice and crispy
and then dunk it in a purée?

It's almost like
you're trying to hide it.

- Yeah.
- It looks a little dark too.

Nyesha:
Very under-seasoned.

- Wow.
- Okay, scallops.

Gordon:
That is minimalistic, right?

Nyesha:
Very minimalistic.

I am definitely hoping
I'm selected by chef ramsay.

He is one
of my biggest inspirations
for becoming a chef.

- Great sear.
- The scallop is cooked
really, really nice.

Yeah. I didn't watch any of you
cook on the top floor,

but I've definitely
spotted some great potential
for my team.

- Right. Should we move
to the middle floor?
- Sure.

Gordon:
What is this? A chorizo?

A chorizo.
This is, like, a corn purée.

Almost like a fresh corn grits.

Chorizo,
not exactly a high end cut.
Tough to work with.

The fact that
it was that dry means it was
really overcooked too.

Mm. These guys are bagging
on that chorizo dish,

but the spice
with the sweetness,
it danced in my mouth,

and I think this
is a sleeper dish right here.

- Trout? Tough one.
- Bold. Whole fish cooking.
I respect it.

What's the purée?

Richard:
Zucchini brown butter purée.

- Nyesha: Oh, beautiful.
- Mmm.

- There's some heat
in there as well.
- Nyesha: Oh, wow.

This is interesting.

All right, so we got
a skirt steak with some farrow

and some brussels
and a spinach chimichurri.

Steak is stunning.

That is exactly what that
steak's supposed to taste like.

You can tell it was cooked
at the perfect time.

- Right, what's this?
- So we got a pork steak
right here.

Uh-huh.
It's cooked beautifully.
Man, the rub's good.

The rub's good.
The steak is cooked well.

- It's a tricky cut.
- Very well-balanced.

Gordon:
In these dishes I'm looking
for flair, restraint,

but more importantly,
every mouthful,
I wanna taste passion.

Now, whoever cooked
that pork steak

has that flair
I'm looking for.

Hopefully richard or nyesha
doesn't snatch them up.

It's shrimp, right?

We have a shrimp and rice bowl
using arborio rice

and turmeric-based curry.

That's not arborio rice.
That's overcooked rice.

Who the hell am I
to think I could hide my rice
from chef ramsay, huh?

- We could've done more
with the rice.
- Seems like an afterthought.

Second floor kitchen, guys,
I'm sorry.

I'm kinda hoping
that no one realizes

that there's
a delicious curry there.

They're definitely things
that I'm not talking
a lot about that I love.

Basement.
Right, let's start off
with potted meat.

So this is done with layers
of celery root confit

wrapped in large kale leaves.

Richard: I mean,
replace the potted meat
with some venison,

- I've seen this in
one of your books, chef.
- This is crazy.

- Cheesy grits.
- Bloody hell.

Making a stand-out dish
from the basement is really what
this competition's about.

I know we're all thinking
we want whoever made
that dish on our team.

Chicken tenders.

Richard: A little too much
on the rosemary,

but I'm happy with the cook
on the chicken tenders.

I just don't know if you put
a rosemary cream sauce with
pickled cucumbers. Sorry.

Right, so this individual
forgot to pick up a protein.

So he turned it into
a vegetarian

cauliflower steak purée
and little florets.

You know we've got
no blenders down there,

- so that's hand puréed.
- Wow.

Cauliflower's having a moment,
and I'm having a moment
with that dish.

This cauliflower dish,
to me it was the most
beautiful visual dish.

I need whoever cooked this
on my team.

I just have to make sure
gordon and nyesha don't
pick them before I do.

Now this protein I didn't expect
to see in the basement,

the loin of lamb.

How did the top
and second floor miss that one?

How does it go down
to the basement? A gift!

Okay, I'm dying to see
how that lamb's cooked.

Look at that.
That's beautiful.

- Oh, my gosh. Gorgeous.
- Nyesha: Seasoned nicely.

- That, ma'am, is delicious.
- This is impressive
coming from the basement.

You have these mentors
tasting your food and smiling.

I could've it all ended there
and I would be so happy.

Gordon: One of
the most minimalistic dishes.

This individual grabbed
three ingredients.

- Nyesha: Wow.
- But that looks good.

- Beautiful.
- Shall we get in?

So delicate.
There's a cheese sauce
and a schnitzel.

Guys, the three ingredients
is elevated, right?

I mean, that shows you what you
can do with three ingredients.

- Totally.
- Yeah.

Oh, my god. I'm on cloud nine

because they actually
liked this dish

that has almost nothing on it!

Gordon:
Right, let's be honest.

I think we can all agree
there's some hits

and there's some misses,
but I know I've tasted enough

to start choosing my team
to be mentored.

Yeah. Chef, I think we may want
some of the same people here.

Okay, nyesha, first pick.
Off you go.

Gordon, since this is
your brainchild,

I believe you
should get first pick.

- Really?
- I do. It's fair.

Gordon: I'd love that.

On the back of that tasting,

there is a dish that hands down
is somewhat surprising.

They were dealt
a dysfunctional card.

My first pick
on team ramsay is...

My first pick on team ramsay
is that processed meat.

Reuel, come here.

- Congratulations.
- Appreciate it.

- Welcome to team ramsay.
- Thank you.

Get ready to work.

Like, I wanna scream right now,
honestly speaking.

I want to pick up a phone
and call my dad.

And I just want to be like,
"yo, dad, I got picked first."

pops, you would be proud
'cause he was a good cook too.

- How are you feeling?
- ( bleep ) ecstatic.
Emotional.

Young man, let me tell you,
that for me is next level.

- Congratulations.
- Thank you, chef.

Good job, big boy.
Good job.

Okay, nyesha,
these are the teams we're gonna
be stuck with all season,

so this is
the most important choice
we'll make to the very end.

- Here we go.
- Kenny: Chef arrington,

she was on the top floor
mentoring me.

I want her to continue
to mentor me.

The way she moves, her drive,

nothing stops chef arrington.

- I want that.
- Be careful here,
whatever you choose.

- Because?
- Because I don't want you to
pick who I'm trying to get.

So this team pick
is extremely high stakes, right?

I want the next level chef
on my team.

The trout zucchini
brown butter purée.

Step forward.
Who cooked this dish?

- What's your name, sir?
- Zach. Nice to meet you.

- Zach, nyesha. Pleasure.
- The pleasure's mine.

Welcome to team nyesha.

- Thank you. Appreciate it.
- Good job.

Good job.

Don't let me down, zach!

Never, chef.

- Great job.
- Appreciate it.

- Richard, first pick.
- All right.

My first pick right here,
the sauce was outstanding.

The technique was precise.

Richard blais,
he has restaurants in san diego,

and I'm a san diego girl.
So I'm, like, loyalty.

I wanna be on chef blais'
team for sure.

Richard:
That dish also just happened
to be cooked on my floor.

The skirt steak.
Welcome to team blais, mariah.

( bleep )

- thank you so much, chef.
- Great job.

- You're gonna bring it, right?
- Yes, sir.

That chimichurri, if you're
doing that sort of sauce work

all season long, look out.

I was looking at that one.

- This is tough.
- Very.

But there was one protein
tonight that was seared
beautifully.

Step forward whoever cooked
those scallops.

- Oh!
- Good job, girl.

- First name?
- Tricia.

How many times
have you cooked scallops?

This is my second time, chef.

- You've only cooked
scallops twice?
- Yes, chef.

What do you do for a living?

I stream on twitch
my cooking, chef.

What the ( bleep ) is twitch?

A livestream platform, chef.

Young lady, they are
seared top and bottom
to absolute utter perfection.

- Thank you, chef.
- I just wanna say welcome
to team ramsay.

Thank you, chef.

I still can't believe
chef ramsay picked me.

I'm so--just so happy.

- I'm at a loss for words.
- You did good. You did good.

Pick anyone you want, gordon.
I'm still gonna beat you.

All right, chefs, my turn.

Second choice,

I'm going to go
with this chorizo dish.

Wow.

- What's your name, chef?
- Pyet. Pyet.

- Pyet, pleasure.
- Thank you. Thank you, chef.

Welcome to team nyesha.
Bring it.

- I will. I got you, girl.
- Got you too.

- ( muted chatter )
- wow, this is tough.

Because there's a couple
of plates out here
that I want on my team,

and I would hate to pass someone

and not get them
later in the game.

The dish I want
for team blais is...

...The pork steak.

The pork steak.

- Oh, wow!
- Yeah!

- Welcome to the team, jonathan.
- Thank you, chef.

- I appreciate it. Thank you.
- Welcome to the team.

- No.
- There is no way ( bleep ) way

I'm letting blais
or nyesha get one over me.

Jonathan,
do you wanna take this?

Come on!
Careful, jonathan.

Yes or no?
Would you like to swap?

Yes or no?

Richard:
This is a breach of etiquette.

Gordon is gordon ramsay.

He has, you know,
how many hundreds

of millions of followers.

I want to work
with gordon ramsay!

But that's not fair.

- Uh--
- oh, my god.

Give me an answer.

Would you like to swap?
Yes or no?

Uh--

- don't, don't.
- Give me an answer.

Jonathan, yes.

He picked me first.

He said I picked him first,
gordon.

- He picked me first.
He believes in me.
- He's a man of integrity.

Jonathan:
That's a tough decision.
I mean, it's gordon ramsay.

I firmly believe you've gotta
stick with the people
who believed in you first.

You can just leave people
for something shiny
that comes along.

This next pick
is gonna shock you all.

Step forward the person
who forgot to pick up a protein.

- Oh, no.
- Oh, come on now.

Good stuff, man.

Roice, this dish
is absolutely stunning.

Welcome to team ramsay.

- Thank you, chef.
- Come on, roice.

- Whoo!
- Thank you.

Everyone's name's getting
called, you know, one by one.

I'm just wondering why
I haven't been picked.

This is starting to upset me.

Okay, I'm going to go
with the lamb.

- Ooh.
- Wow.

- Thank you so much.
- Name?

- I'm angie. Yeah.
- Angie, pleasure.

- Welcome to team nyesha.
- Thank you.

Okay, I'm going with
the chicken fried schnitzel
on team blais.

- Yes, gary.
- The schnitzel.

Good job, gary.

- Come grab your apron.
- Thank you.

Tuck the beard under it.

- Who cooked the striped bass?
- Oh, girl.

- First name?
- Devonnie.

Welcome to team ramsay.

Amber, step forward please.

Aw.

- Welcome to team nyesha.
Good job.
- Thank you.

And texas is not
gonna let me back

- if I cook a steak
like that again.
- Let's go, chef.

You stole one from me.
That was my next pick
right there.

I am going
with the shrimp curry.

- Yes!
- Good job.

- Welcome to the team.
- Thank you!

Last pick.

Is it strategy in terms
of who do I dump

on richard and nyesha's team,

or do I pick someone
that needs help?

The person who cooked this duck,
step forward.

You guys in trouble.

- Kenny!
- Kenny!

- Can you do better than this?
- Absolutely.

- Prove it to me, kenny.
- Yes, sir.

- Welcome to team ramsay.
- Appreciate it.

Gordon: Yes, kenny messed up
that platform grab,

but that duck
was cooked beautifully.

Every person I've chosen
for my team, I can see
something special,

and it's my job now
to bring it all together.

Nyesha, last pick.

- Who do you want, chef?
- You know what dish I want.

I want the chicken tenders.

Super tough.

It's a very tough choice.

The competitive side of me

wants to definitely take
courtney away from richard.

But the mentor side of me

wants to take sergio
the whole way.

I know he needs it.

I watched this gentleman cook

and almost had a little bit
of an arrogance.

As this is
a mentorship competition,

I'm gonna see this through.

- Sergio, step forward.
- Wow.

- Good job, sergio.
- I wanna know if you're ready

to humble yourself
and receive information.

- 100%.
- Can you tell me--

a little over my head.
100%, I'm open to learn.

Listen, when I'm speaking,
I need you to listen to me.

- Okay? 'cause
I'm not speaking in vain.
- Yes, chef.

- Swallow your pride. Let's go.
- Ready to learn. Thank you.

Awkward!

I'm going
with the chicken tenders.

- What's your name?
- Courtney.

- Courtney, do you
follow sports at all?
- I do follow sports.

Tom brady was drafted,
like, 199th.

He's one of the greatest
athletes of all time.

Welcome to team blais.
We're gonna do this.

- Thank you.
- Congratulations.

- Gordon: Wow.
- Come on.

To be selected last, you have
to claw your way back up.

I'm going to cook my ass off

every single day
from here on out.

Your dreams right now
are within your reach.

You just need to level up
and grab them.

Who is the next level chef?

- All: Me!
- Let's go!

Right, all of you,
get some rest.

I promise you
you're gonna need it.
Good night.

You guys are done for.
Trust me.

I don't know what
you're talking about.

I picked a killer team.

These two, they're not
gonna know what hit them

when we get to
the next challenge.

Honestly, like, it kinda worked
out like a master plan for me.

- I got the squad.
Aww, come on. Here we go.
- I've got my winner.

Next time,
on "next level chef"...

You each have
an amazing mentor,

but tonight, one of you will be
leaving the competition.

- Was that a protein?
- A gift from the heavens!

- Oh, I love that sizzle!
- ( bleep )

- I just burnt the sauce.
- Anything can happen,
and it's happening.

You'll be sent into
a head-to-head battle

- to determine who's going home.
- What is happening?

Everything you put on that plate
is worth a quarter million
dollars. Come on!

Time to bring the heat.