All language subtitles for Next.Level.Chef.S01E03.1080p.WEB.h264-BAE

Gordon: Previously
on "next level chef"...

Go! Today's challenge,
a next-level steak dinner.

Two of you will be sent
into a head-to-head battle

to determine who's going home.

The winning dish--
the chicken.

Congratulations, amber.

I have got to level up.

Tonight...

Your main challenge for today
is devoted to Italy!

I make money with meatballs.
I'm in this to win it.

I grabbed the lobster!

I have never cooked
a live lobster.

- What's wrong with me?
- Let's go!

The competition's
gone up a level.

I did not come to play today.

- I'm making rookie mistakes.
- Oh, my god.

- Come on.
- Jonathan is a hot mess.

We have to completely
start over. ( bleep )

I could be
in the bottom two today.

Gordon:
Line up please.

Oh, boy.

Welcome back. We good?

- All: Yes, chef.
- Glad to hear it.

Team nyesha,
you guys are looking real
confident over there.

Good job.

- Team blais?
- All: Yes, chef?

- We're down a chef.
- We are.

- Yes.
- Correct, yeah.

What are we gonna do to keep
ourselves safe this week?

- We're gonna be focused.
- Yes, focused.

Team ramsay, we're five strong.

Whatever floor you end up on,
stay that way.

We all locked in.
We're ready to roll.

And after
that last challenge, amber,

you had to face that dreaded
elimination cook-off.

How nerve-wracking was that?

I would say I am disinclined

to put myself there again
any time soon.

Part of me
is a little shaken up

because I came this close
to being the first person to go.

But I wouldn't be here
if I couldn't win this.

We told you all from the
beginning that the competition
would only get harder.

Listen up.

Your main challenge for today
is not based on an ingredient.

Instead, it's devoted
to an entire cuisine...

- Oh.
- ...From a country
with a long history

of culinary excellence.

Oh, gosh. France.

Italy!

- Oh!
- What?

- Oh, my gosh.
- Oh, wow.

This is a cuisine
that I'm actually quite
comfortable with.

I cook a lot
of italian dishes at home.

Pizza, pastas.

I really wanna
impress the judges
so I'm safe from elimination.

The chef who creates
the best dish

will keep their teams safe
from the elimination cook-off.

And two of you will go into
a head-to-head battle

to determine who will leave
this competition for good.

Let's find out
where you're cooking today.

Team ramsay, do you wanna be
in the basement?

- We ready. We ready.
- We're ready.

- The middle would
be preferable.
- Appreciate the honesty.

Tricia:
I'm a little scared
of the dungeon.

I don't know what's down there.

People make it sound
like hell on earth.

It's evil.

Team trailblaisers,
head to the elevator

and grab a keycard that will
randomly assign you to a floor.

Be careful.
One of those cards

could land our team
in the bare-bones basement.

- Good luck, guys.
- Good luck.

Bye!

Please open the door!
Please open the door!

I'm ready
for the bougie kitchen.

Uh-oh, wait.
Is it gonna open?

We are fancy!

- ( cheering )
- yes!

I've been in this elevator
twice now,

and both times I've gone
to the bottom level.

So I'm like,
"yo, it's top notch."

we are so fancy.

Top kitchen. Shiny!

Everything, it's beautiful.

The stainless steel,
we've got ricers,

we've got sous vide
machines up here.

Wow! Okay.

I've never cooked in
a kitchen like this before.

If you could just wrap
the whole thing up,

stick a bow on it,
and deliver it?

Yeah, that'd be great.

It's beautiful.

- Please, not the dungeon.
- Ooh!

We good, we good, we're good.

It's gonna bring us back down.
It's all right.

Roice: The specific dish
I have in mind going into
this challenge is a pesto.

I'm really hoping
not to get the bottom

because I know
that's going to be

extremely challenging
with a pasta dish,

especially if all
the pasta's taken away.

- It's gonna go.
- Oh! Okay.

- What?
- Yes! I told you!

- Okay, okay, okay.
- I'm not complaining.
It's not the bottom.

- We're not in the dungeon.
- There are peelers!
There are peelers!

There are peelers!
There's a brush!

We've got this no matter what.

- Okay, we can do it.
- It's beautiful.

- It's not that bad.
- It's gorgeous.

Everybody else
in the kitchen is positive,
but it's hell down here.

All right, what do we got to
freaking work with around here?

I can only imagine what's
gonna be left on the platform.

Being on the middle
a couple times,

there wasn't exactly the
greatest spread to choose from,

so it's gonna be a lot harder
to get safety for my team.

That is some raggedy-ass
tools, man. ( bleep )

what's up, guys?

- Hi.
- Hi, chef.

- Chef.
- Let's go. Huddle up.

Huddle up.
Huddle up. Let's go.

- Let's go.
- Let's do it, chef.

- Right, how are we feeling?
- Good, good.

- Determined.
- Second floor, first thoughts?

- Well-equipped.
- Very well-equipped.
Everything's here.

You gotta bring that energy
on those plates.

- Chef blais!
- All right, team, here we go.

We're down a chef today,

so it's very important
that we have the best dish.

Nyesha and gordon
have five chefs on their team.

We definitely want
to go down two chefs.

Everyone's reputation
is on the line,

including my own.

Listen, at this point,
you should be thinking about,

like, what kind of dish
you're gonna make.

We need to have
the best dish here

to win safety for our team.

Let's line up
back on the elevator.

Big bold flavors,
layering flavors.

- All right, let's do this.
- Let's do this.

All: Team nyesha!

Let's go! Big voices!

- Okay, guys.
- It's almost go-time.

Gordon:
When that goes green, stand by.

- Okay, here we go.
- Okay.

It's moving, you guys.

Go!

Oh, my god, oh, my god,
oh, my god, oh, my god.

- Richard: Let's go, team.
- Do we see beets?
Do we see beets?

Roice: I really, really
would love to be able
to stick to the coast.

It's kind of my forte,
and for some reason

I grab the only thing
I've never cooked before,

and that is clams.

( muttering )

do you see beets?

In past challenges,

I haven't been happy

with the ingredients
I selected.

So my focus is
grab the right ingredients.

Grab some flavor! Flavor!

- Oh, my gosh.
- Grab everything
that you can now.

You still got a second.
If you can grab it, it's yours.

Good job.
Way to get down there.

Okay, back to your station.

Courtney:
I think mariah had, like, 14,

15 ingredients, if not more.

Mariah is a g.

I got some stuff in my pockets.

And let's go!
Grab, grab, grab. Come on.

- Does anyone see pasta dough?
- Grab a proper handful.

- Some watercress. Okay.
Ooh, I need this can.
- Got it.

Devonnie:
Grab things, devonnie.

Ooh, dungeness crab.

I see dungeness crab.

"I'm grabbing it! That's it."

grabbing my dungeness crab.

- Eggs where?
- Eggs right here. Grab them.

- Five, four, three...
- Guys, there's a cheese
over there.

- Where?
- ...Two, one, and stop!

- ( bleep )
- let's go, let's go,
let's go! Well done!

( bleep )
oh, I didn't grab a hero!

You didn't grab a protein?

- ( bleep )
- tricia.

Oh, my goodness me.

I don't have a cheese.
I don't have an egg.

I have pasta dough,
canned tomatoes,

spinach, and a zucchini.

What am I gonna do with that?

Tricia, you got this.
You'll be fine.

Nyesha:
Here we go. Italian!

Go, it's green!

I need cheese, herbs.

Breakfast sausage.

I know I can cook.

I just want great ingredients.

I don't want crap.

Angie's got the lobster.
Let's go.

I don't know
what personality of mine

grabbed
the live fricking lobster,

but she's a jerk.

Pasta, pasta.

Nyesha: Three, two, one!

Time's up, time's up,
time's up. Let's go.

Oh, my god.
I grabbed the lobster.

- What the ( bleep )?
- Yes!

I am incredible surprised
that a live lobster

made it down to the basement.

I would've thought
that it's something

that somebody would take
on the top floor.

I grabbed the lobster!

I have never cooked
a live lobster,

and I have to cook seafood
in the basement.

I don't know
what I'm gonna do.

Your 45 minutes starts now!
Let's go! Excellence!

- Heard. Let's go.
- Elevated italian dishes.

- Making money? Let's do it.
- Making money.

All right,
what do I wanna do first?

Angie: Oh, my god,
I grabbed a lobster.

This is a really
great ingredient,

but the only experience
I have with lobster

is previously frozen
lobster tail.

Angie, walk me through
your process.

Well, I grabbed a lobster.

So I can do some great stuff
with this.

Yes, you can.
You got some great ingredients.

I am making sun-dried tomato
béchamel sauce on bowtie pasta.

It may be pedestrian,
but it's delicious,

and I'm gonna set a ( bleep )
lobster on top.

Maybe a little nice breadcrumb
would be beautiful.

- Oh, yes, chef.
- To finish your pasta?

- Oh, yes, chef. Yes, chef.
- Okay, okay, okay.

I got you, I got you.

My name is angie,
I'm from lubbock, texas.

I was a clinic nurse
for 11 years,

but I always dreamed that I
would get to be a chef one day

and really
get to speak to people
through my food.

I'm not classically trained.
I am a home chef.

For the last two years,

I've been catering
and doing what I love.

A big part of me
coming to this competition

is just to show my kids

you can live the life
you were created to live.

I'm gonna squeeze
everything I can

out of being able
to hone my palate

and train under
these phenomenal chefs.

I did not come to play today.

I do not want
any of my chefs going home.

- Never.
- No, chef.

Chef, not today.

We are bringing a-plus
dishes today.

Chef angie is throwing it down
with the lobster.

I'm really excited
about this cook.

The intensity
is definitely here.

Bring it home.

- Something creative
on top of that, yeah?
- Oui, chef.

Gordon:
You're going vegetarian, right?

Yes, I'm trying to see
if I can flex a little bit.

Gordon:
So we're 10 minutes gone.
35 minutes to go.

- Kenny: Roice, you good, baby?
- Doing great.

- Y'all looking good.
- Kenny: Trish, trish,
how you feeling, baby?

- Uh...
- Kenny: You're in your zone?
Stay in your zone.

Check in with each other.
Push each other. Drive, okay?

We came out of the gate strong.

We got a target on our backs.
Let's go.

- Everybody start
shooting out ideas.
- I'm doing a pesto pasta.

No, uh-- no protein?

No, chef. Not with pesto.

But where's your ingredients
for the pesto?

- Right here, chef.
- So, no pine nuts or walnuts?

Oh, ( bleep ).

The freaking pine nuts.

I forgot the pine nuts
for my pesto.

I don't know how you're gonna
make a pesto with no nuts.

- Yes, chef.
- The competition's
gone up a level.

The cooks on that floor and in
the basement are getting good.

I'm gonna use the sesame seeds
and toasted panko just
to get that nutty flavor.

Okay.
Cook it beautifully, yeah?

Roice: By day, I'm a teacher.

By night, I'm a tiktok chef.

It's beef and broccoli.
Let me show you
how to make it my way.

I teach eighth grade science
and I love every bit of it.

The fact that I'm a
science teacher gives me a
huge edge over the competition.

All right, let's do this.

I understand how heat works,
how thermodynamics work,

how starches function
under heat.

The first thing you need
is a dry steak.

This has too much moisture.

If I can inspire people
to understand

that you don't have to go
to culinary school
to be an amazing cook,

then I've done my job.

Gordon ramsay would call me
a freaking doughnut right now.

Careful. Control.
Control, roice. Come on.

This is where this competition
literally takes off,

and three of my cooks
have got not protein,

so if you're gonna make
an italian vegetarian dish,

trust me, tonight
it needs to be perfect.

Just over 26 minutes
to go, guys, yes?

- Oui, chef.
- Let's go.

All right, we gotta push now.

Okay, okay, okay, okay, okay.

Oh, my god.

You have the zoodles
already cut?

Yeah, the zoodles are here.

I have struggled
in this competition,

and from here on out,
I have to rise to the occasion

and exceed
everybody's expectations.

Richard: Courtney,
you're looking outstanding.

I deserve to be here for sure.

Do I need anything else to that?

A little more salt
in the zoodles.

- Just a little more salt? Okay.
- Yeah, a little more salt.

Let's get that team immunity.

I make money with meatballs.
I got this. I got this.

What are you tasting in there?
What's in there?

Some kind of breakfast sausage.
I wanna know what it tastes like

- before I start adding
my spices to it.
- Okay, okay.

So I'm going towards a meatball
with cheese sauce.

What you got?
What you working with, chef?

- I got a pizza dough.
- You got a pizza dough.

- A little marsala,
pancetta, veal, leeks.
- Where are we going?

I'm probably gonna turn this
into some sort of gnocchi.

You're gonna turn a pizza dough
into a gnocchi?

Did you grab potatoes?

No, chef. Yeah, so--
good point, chef.

- You're better than that.
- Yes, chef.

- You're better than that.
- Thank you, chef.

Oh, sweet zachary.

You're never gonna turn
pizza dough into gnocchi.

Gnocchi is 70% cooked potato.

Zach needs to completely rethink

his entire conception
of this dish.

Nice little pizza right there.

You got some garnish to flake
right on top of your anchovies?

I can make something
happen from this.

I'm not a pizza-olio,
I'm pretty freaking close
over here.

I'm zach,
I'm from milwaukee, wisconsin,

and I am professional
line cook.

Growing up,
I didn't really fit into
any social group,

didn't have
any self-discipline,

and I was going down
the wrong path.

But then I found myself
and family in the kitchen.

A real chop going into
the marinara over here.

I'm gonna win
"next level chef"

because I got more heart
than anybody else here.

I want to open up a food truck

and hire at-risk youth
who don't have a career path,

and I'm gonna inspire them
to become great chefs.

Ooh!

Let's do this!

Hey, if we're faced
with a problem,

- let's bounce back, okay?
- Yes, chef.

I'm gonna use the pasta dough,

and then I'm going to stuff them
with homemade ricotta cheese.

- So you're gonna
make ricotta cheese...
- Yes, chef.

- In 45 minutes?
- Yes, chef.

It's just not an easy thing
to do.

Tricia: "are you sure
you can make a ricotta?"

I was pretty sure before
he asked me that question.

I'm not so sure anymore.

Who taught you how to make
ricotta like this?

I practice at home.

I need some type
of creamy element to my dish,

otherwise it's just gonna be
a tomato sauce with squash.

It's gonna suck.
I don't know how to put on
this pasta maker.

Oh, my god.

I can't believe I forgot
to grab a protein, man.

- I'm so ( bleep ).
- It's italian, baby.

You can make magic without
a protein, I promise.

Relax and do your thing.

20 minutes remaining.
20 minutes.

We're on the top floor.

My chefs have a clear vision.
They've got classic dishes.

They got ingredients.

The question is
do they have enough time?

All right, jonathan,
I'm with you now. What's up?

Would you say these need to go
into water with flour
before I cook?

- Water with flour?
- To make them
spit out the sand.

- No, there's no sand in them.
- No? Okay.

- This is "next level chef."
- got it.

Richard:
That's it. Get them going.

I've never worked with clams
before. I've seen it done
a million times.

I've watched gordon do it
a million times.

Whoo!

I'm a little nervous,
but I'm confident for sure.

Oh, there you are.
I found you.

Gordon: All of you,
platform is on its way.

Let's go, let's go, let's go.

What goes well
with italian dishes?

- Bread.
- Parmesan.

What's happening right now?

Chef ramsay's like,
"expect surprises."

and I'm like, "okay,
but can't they be good ones?"

oh, my god. You guys,
there's an ingredient coming.

There cannot be
a mystery ingredient.

And it's mushrooms!
Mushrooms!

Mushrooms? Whoo!

Richard:
You got a couple seconds.

You can grab as many
or as many varieties
as you'd like.

Grab what you need.
You gotta incorporate it
into your dish.

The platform drops again,

and thank god
they're mushrooms, okay?

Because I love "umamies."

richard: Three, two, one.

Ae: I'm making
a shrimp capellini.

So, super herb-y,
super fresh ingredients.

I think these mushrooms
will help me elevate
my dish, for sure.

Umami came to my rescue.

- Mushrooms, yes?
- Mushrooms!

10 seconds! Go!
Let's go!

- I'll take it.
- Let me get those
baby creminis.

Devonnie:
I'm making tomato broth
with homemade gnocchi

with a dungeness crab tower
and fried capers.

How am I gonna incorporate
mushrooms into my current dish?

Devonnie, what did you get?
Chestnut mushrooms?

- Oh, chestnut.
- Really good.

- Thank you.
- A touch more oil in there.

Grab as many mushrooms
as you can.

Let's go!
Let's go, guys!

Sergio: This is great.

I already made a mushroom sauce

with a beautiful can
of cream of mushroom soup.

Nyesha:
Let's go, let's go, let's go.

Hustle, hustle, hustle!

My biggest goal at this point

is to balance out
that concentrated can taste.

This is gonna be easy.

All I gotta do is slice it up
and add it right into my sauce.

"chantellies,"
anything special about these?

I've never cooked
with those, bro. Sorry.

Me neither. Are they, like,
poisonous or something?

Oh, my god.

I turned off my pasta water
on accident.

Oh, my gosh.

Boil please. Boil please.

Courtney:
Jonathan is a hot mess.

There's just no room
for error right now. None.

- Come on.
- Something smells like
it's burning.

( bleep )

my spaghetti is a mess.

My breadcrumbs are black
as all get out.

We have to
completely start over.

- What's going on over here?
- Burned.

- Is this you?
- Yeah. Burned the breadcrumbs.

I could be
in the bottom two today,
for sure.

Please, sweet baby jesus.

Something smells
like it's burning.

( bleep )

I have completely burnt
these breadcrumbs,

and I've accidentally cut
my pasta water off.

I'm making rookie mistakes.

- Is this you?
- Burned. Yeah.

- Burned what?
- Burned the breadcrumbs.

- Whoo!
- You don't need a lot.

You're making too much food.

I am used to making
a lot of food.

- Done, done, done.
- So I have to start over

and just hope for a miracle.

Keep an eye on that now.

Now we can't make
a mistake, right?

Jonathan: Right.

Jonathan is making
one mistake after the other.

He's putting the whole team's
safety in jeopardy here.

We do not wanna send
another chef into elimination.

Jonathan's gotta
pull it together.

We're just over
12 minutes to go.

- Tricia: Yes, chef!
- 12 to go. Heard.

Gordon: Reuel, great technique.
Who taught you that method?

Online, chef.
University of youtube.

If you're a good competitor,
you push the other person,

and I'm here to push everybody.

I'm making vegetarian
parisian gnocchi.

Just a touch under still.

I wanna show even though
I'm not classically trained,

I've learned little hacks
that culinary school
wouldn't teach you.

- Oui, chef.
- Great job.

Nice, kenny.
Great precision.

- Yes, chef.
- So you go nice
and wide on that...

- Yes, chef.
- ...So it absorbs that sauce
there as well, yes?

- Yes, chef.
- You're not a knife
for hire tonight.

Kenny: I'm kenny
from atlanta, georgia.

Back my home,
I'm a knife for hire.

Any restaurant, they call,

I come and help them out
where needed.

I joined the military
straight out of high school.

Did four years,
three tours to iraq.

Upon leaving the military
in 2008,

I said, "why not try
culinary school?"

so, I joined le cordon bleu and
I've been cooking ever since.

Today I'm a proud father
of four kids,

two boys, two girls.

I'm here for a reason,

and that's to win this money
for my kids.

When I win,
we're going to disney world.

I'm gonna prove to chef ramsay
that I will be next level chef.

Keep it going, guys.
We are the team to beat.

- Yes, chef.
- For sure, for sure.

Downstairs and upstairs,
they want to knock us
down flat, okay?

So get a grip.
Think about this, okay?

- Yes, chef.
- Heard, chef.

It's just with pasta,
you wanna feel like
you're eating something--

- kinda sexy, yeah.
- Yeah, sexy!

- Sexy.
- Sexy food!

I love sexy food.

Sex sells, we all know it.
I'm not giving that
to y'all today.

But what I can do is make you
feel something similar.

I am making a spicy herbed
fusilli pasta.

- Mmm.
- You and I just hit
second base.

Yes, make it sexy!

- Chef angie?
- Yes, chef?

Are you serving it out
of the shell or in the shell?

This? In the shell.
In the shell.

If you're serving the dish
with pasta that I want to eat,

it's gonna be
so hard to get at it,
you know what I mean?

Yes, ma'am. You're correct.

I'm trying to get
my thought process

out of my hometown culture,

and go, "okay, I've gotta
bring this next-level."

why did I do lobster?

Team blais cannot afford
to lose another team member.

No pressure.
How are we doing
on the raviolis?

I just took the lamb out.

Okay, let me see.
It's rare.

I am concerned about the lamb,
and I cook lamb all the time.

All the time.

Aah!

I'm sticking to my guns.
This is what I wanna do.

The other chop is smaller,

so I'm hoping
that it's cooked perfectly.

Three minutes left.
In one minute, we're plating.

Jonathan, I'm worried
about your pasta now.

Yeah, I'm really worried
about my pasta.

Y'all all right?
Y'all all right?

- Start thinking
about your plate, yeah?
- Feeling good, feeling good.

- All good.
- Feeling pretty good.

Let's go, guys.

Dang it.

These ovens
in the basement suck.

I just don't wanna send out
raw freaking pizza dough.

Nyesha:
2 1/2 minutes, guys!

Turn on those turbo engines!

When I go back to check on it,
it doesn't look done.

This is gonna come down
to the wire.

- Nyesha: Start plating!
- All: Yes, chef.

I'm just gonna keep my flatbread
until the absolute last second.

Nyesha: The platform is coming.
Let's go, let's go, let's go!

Let's go!
Platform's here.

Platform's here, guys!
Let's go, let's go, let's go!

We're on the bottom?
We're on the bottom.

Heard, chef.
Coming right now, chef.

- Zach.
- Five, four...

- Zach. Come on, baby.
- Three, two...
- You got it, dude.

- Yes, sir. Yes!
- ...One. Good job, guys!

You got it, zach.

( trilling )

please let it be cooked.
Please let it be cooked.

Let's go, guys. Let's go.
Devonnie, get on there, girl.

- Five, four...
- Coming out.

- Three, two, one...
- I'm on your back.
I'm on your back.

- ...And go.
- A second to go. A second!

( bleep ), wow. Man!
Well done.

Richard:
The platform is on its way.
Here it is, guys.

You gotta get the food
on the platform!

Come on, y'all.

You only have a couple seconds
to plate!

Three, two, one.
Last looks. There it goes.

- Good job. Way to go.
- Good job!

I'm nervous
because I struggled
in the kitchen today.

I turned that off
and didn't mean to,

and when I dropped my pasta in,
it wasn't boiling.

I know that I made something
that tastes great,

but I just hope that pasta
cooked through.

If not, I may be going
into elimination today.

It's so hard going into
these judging scenarios.

I'm judging the dish based on
the thoughtful intention.

I'm not judging it
based on who made it,
what team they're on.

Just look at these dishes
with that italian influence.

I'm excited to see how everyone
has elevated their dish

with these amazing mushrooms.

Richard, shall we start
with your team?

- Top floor, please.
- Sure.

- Yes. Yes.
- Okay, okay.

This chef has prepared
pan-seared chicken scaloppini,
and in pasta.

Visually it looks beautiful.
Definite restaurant quality.

Really nice transform
something as basic as a squash
and elevate it.

Courtney:
The last cooks didn't pan out
the way I wanted,

so there's definitely
pressure on me

showing the mentors
that I deserve to be here.

Shaking his head. Okay.

- Like, I wanna win.
- Chicken's cooked beautifully.

- Mm-hmm.
- For me, it's lacking
a little bit of salt.

But gorgeous. Gorgeous.

Whoever cooked that,
what a start.

Richard:
The next dish, it's a lamb chop
with one eggplant raviolo.

Oh, god,
please let it be cooked.

- Beautiful.
- Gorgeous.

Oh, gosh.

There's a beautiful balance
of sweetness and gaminess.

But just a touch thinner
on the ravioli.

All right, next up
spicy shrimp capellini.

This chef took the hon shimeji
mushrooms and puréed them
right into the cream sauce.

Gordon:
The shrimp are nailed.
I love the heat there.

It just sort of dances
across my palate.

All right, next dish up here,
spaghetti and clams,

and also toasted breadcrumbs
on top to sort of give
textural contrast.

Please let that
be cooked through, baby.

Being on the top level
with the top ingredients,

there's no excuse for you
not to crank out

some of the best food
you possibly can.

I don't know who cooked this,
but it looks like
it's been cooked by a pro.

What they've managed to do
is cook everything
to absolute utter perfection.

Whew! Father, son,
and kacey musgraves
over here, baby.

I'm just like,
"thank you. Thank you."

definitely from the top floor,
that's for sure.

I'm feeling good
about my team's dishes.

I think everyone stepped
to the plate today.

Hopefully we can find
a winner on this team.

We got four authentically
italian dishes here.

Gordon: Right, shall we move
to the middle floor?

This is one is a hand-rolled
cut pappardelle.

- Wow.
- It's done on a veal chop.

Mushrooms stood out beautifully.

The pasta is definitely a
little thick for a pappardelle,

but the veal
is cooked beautifully.

- Good job, kenny.
- We're here together.

This person wanted to do
a take on a fish stew.

It looks like it
could be served in an upscale
italian restaurant.

The gnocchi's a bit tough
to get behind.

Today, this individual
decided to forgo the protein

and then did
the most amazing gnocchi.

Nyesha: This is exciting.
It looks vibrant.

I'm getting a lot of this umami
and sort of earthiness.

I'm assuming that's coming
from the mushrooms.

That sauce is delicious.

Now this one was a take
on tagliatelle.

No protein, fresh ricotta.

That ricotta is wonderful,
a really nice flavor.

Pasta a little bit overcooked.
It's a bit toothsome.

In an italian challenge,
I overcook my pasta.

Elimination challenge,
here I come.

This was starting out
to make an incredible pesto.

We had no pine nuts,
so this individual

depended on that crunch
from the breadcrumbs.

It's missing ingredients.
It's naked and afraid.

To me, it's underdressed
and mildly uncomfortable.

- Oh, my god.
- If you don't have pine nuts

to make a pesto,
change the plan.

Gordon:
Yes, we're mentoring you,

but understand that
there's two other floors

that are absolutely
on their game.

There are a lot
of good dishes on my team,

but not all of them
were next-level.

There's one floor
left to judge,

and I'm hoping
team ramsay can stay out

of that elimination cook.

Final floor.

Okay, so this chef
created a lobster farfalle

with a focaccia
breadcrumb on top.

Wow. How the frick did a lobster
end up on the basement floor?

- The lobster made it
into the basement.
- I know. I know.

Gordon:
What the hell was going on
those top two floors? Man.

It's lobster. It's either
terrible or glorious.

Gordon:
Whoever cooked this dish,

they know their ( bleep ).

The girl that grabbed
the lobster is not a jerk.

She's a genius.

I just proved myself
in the basement

with a live lobster.

I'm a badass chef.

Okay, we have
a pork meatball here

with a rigatoni.

This person used
cream of mushroom soup

as their sauce base.

Cream of mushroom soup
in a can?

- Wow.
- In a can.

Gordon: If you told me
it was a fresh mushroom sauce,
I would've believed you

because it tastes that good.

Next up,
feta stuffed artichoke

with a whipped mascarpone sauce
over fusilli pasta.

What's going on
with the creativity
in the basement down there?

Those ovens are older
than martha stewart.

- That is good.
- Sort of two dishes
going on here.

Both happen to be tasty,
which is great.

So, this chef
has created a meatball

prepared with breakfast sausage
with crispy squash blossoms.

Richard: Smart choice
of breakfast sausage.

Flavor's there.
Where's the mushrooms?

I'm struggling
to identify the mushrooms.

Last but not least,
we have our first flatbread,

oyster mushrooms
and crispy pancetta,

and it has a marsala sauce
around the outside.

That was a little undercooked.

We can't eat raw flour
like that.

That's just a big no-no.

But I love the pork
and I love the pancetta.

Yes, good effort.

Was my team perfect? No.

There's definitely room
for improvement.

I'm just hoping that we did
enough to survive another round.

I had to put up someone
for elimination last time.

I do not want to be put
in that position again.

Give us a moment, please.

I have to say,
the italian dishes
turned out fantastic!

But even though
we're all mentors
and we all wanna win,

we never play favorites
when it comes to the best dish.

I think what
I'm super excited about
is that clams and spaghetti.

- Richard: I would agree.
- It's incredible,
the flavor and the texture.

So whoever cooked that,
they gave me a taste of Italy.

- Mmm, totally.
- Mm-hmm.

I was very surprised to see
lobster on that platform,

and she did great job
breaking that down.

- Gordon: Lobster was delicious.
- Lobster was delicious.

- Have we decided then?
- Yes. There's no doubt.

Only one of these dishes
truly stood out as being
the best of the best.

The spaghetti and clams.

Yes! Yes! Thank you!

- Thank you.
- ♪ oh, my god

- oh!
- Yes!

Thank you.
Thank you, chefs.

Culinary giants telling you
that you had the best dish

out of 14 people who know
how to cook is so exciting.

Congrats, team trailblaisers.

I am feeling relieved
that I don't have to pick
one of my chefs

to go up into
that pressure cooker
on the third floor.

Unfortunately that means,
gordon and nyesha,

you each have to pick one
of your chefs to battle it out
in the elimination.

I do not like the suspense.
I don't like the waiting.

I wanna stay as far away
from elimination as I can.

Uh, this is hard.

The person I'm sending through
to elimination is...

This is hard.

I'm tied.
I am really tied.

This is a tough choice.

Roice failed yet again to get
the right amount of ingredients

to show how good he is.

But tricia and devonnie
both overcooked their pasta.

I need to have that
next-level chef on my team.

The person I'm sending through
to the elimination is...

Roice.
You're in the elimination,
young man.

Understand the competition.

Sometimes you're just breezing.
You're not giving me your all.

You've got one more chance.
Cook me something that is solid.

I'm not in the business to lose.

- Is that clear?
- Yes, chef.

I am not ready to go home.

I'm going to show chef ramsay

all the skills that I have

and hope that that's enough

to keep me in the competition.

Nyesha?

It's not easy for me.

So I have pyet on one hand,

who completely ignores
the mushrooms,

and I have a dough that
is completely undercooked.

How do you choose between that?

Cooking a great dish,
it doesn't happen by chance.

It comes with a lot
of focus,

integrity, and it's not
just cooking fast.

Zach, we're gonna see you
cook again.

This is not gonna
get you anywhere.

This is just,
"I'm doing the least," right?

- Yes, chef.
- Focus. Intention.

I got a fire in me right now.
It's about to erupt.

Neither of you got the job done
in the first round,

and now both of you will head
into the elimination round.

Roice, zach, you can stay here.

The rest of you,
you can head to the elevator

and we'll meet you
in the kitchen.

- You got this, guys.
- We're gonna have five
people still, okay?

You got it, bud.

Chef nyesha,
I'm sorry I let you down.

I have a lot of pride
as a chef.

I'm ready to redeem myself
and prove why I'm here.

Come on, zach.

You cooked
an italian dish today,

but for tonight's
elimination cook-off,

you'll be creating
a world-inspired noodle dish.

Vietnam, malaysia, singapore,

all host amazing cuisines
with noodles at the heart.

I wanna see you best take
on a noodle dish

from anywhere in the world.

Italian is the only cuisine
you can't cook.

- Is that clear?
- Both: Yes, chef.

The platform will be staying
across the whole 30 minutes,

and on there,
you've got the best
of every ingredient

you could possibly want.

Roice, zach, I'll be with you
for the entire 30 minutes.

This is a blind cook-off.

Gordon and nyesha will not know
who cooked what dish.

Head to the elevator.

Noodles are not my strong point.
I do not make them often at all.

But I know how
to maximize the flavors out of
any dish that I create.

I really just see this as
an opportunity to grow more.

The greatest athletes
that there are, they grow
from their setbacks.

I don't honestly eat
a lot of asian noodles.

I'm feeling nervous,
but I can't let myself
look nervous.

- Thank you, guys.
- Come on, zach.
Let's go, zach.

I have more than enough
to stay in this

"next level chef" competition.

If you thought
I was intense before,

I'm gonna be
a lot more intense
going forward.

As soon as that platform drops,
your 30 minutes will begin.

- Are you ready?
- Yes, chef.

- Whoo!
- Get close, get close,
get close, get close.

Richard:
The best dish of your life,
zach and roice.

Go! It's go-time.

Your 30 minutes starts now.

- Scallions, roice!
- Scallions, roice! Ginger!

- Is this ginger?
- That's galangal!

Take it! Take it!

Roice: I have no clue
what I'm doing.

I know the flavors
that I want to go for...

Chilis, chili oil.

...So I start
grabbing the things that I know
I'm going to need.

Fresh noodles, scallions.

Where are they?

A little faster
with the movement, roice.

All right, so there we go.
Zach moving fastly.

I am in killer instinct mode.

Yes, yes! Yes!

I'm grabbing ground pork,
vermicelli rice noodles,

a bunch of veg to make
my stock taste good,

and any sort of asian
sounding sauce

to give it
the next level on my dish.

You got an area on the globe
of inspiration here?

Yes, asia.
Not any country in particular.

Okay, got it. Got it.
We're going asian influence.

Zach,
there's preserved fish cake.
Put it in your broth.

It's gonna add
some great umami flavors.

To infuse more flavor,
I gotta get my broth going
as soon as possible.

- Thank you!
- There you go. There you go.
There you go.

There's multiple layers.
It's not just stock
with some garlic in it.

- Yes, with the lemongrass!
- All: Yes, yes!

- Yes, yes! The lemongrass!
- You are killing it.

Yes!
He's building those flavors.

- Stay focused though.
Stay focused, okay?
- Yes, chef. Yes, chef.

10 minutes have gone.
20 minutes remain, all right?

Aw, come on.
My hands are shaking.

- It's all right.
- You got this, roice.

- Roice, your
inspiration here is?
- It's thai actually.

Thai. Okay, have you
cooked this dish before?

Never, but the first paycheck
I ever got...

- Got it.
- I took my mom out
to dinner...

- Okay.
- ...And it was a dish
very similar to this.

I'm going to make this dish
that my mom loves.

It's gonna be sweet,
spicy, salty,

and have just a little bit
of acidity in there.

You're using some fresh
fat rice noodles, all right.

- Yes, chef.
- What's gonna be the protein?
It's gonna be just shrimp?

Just gonna be just shrimp
for the protein, yes.

Okay, and then that sauce,
what are you gonna do
with the shrimp shells?

It's gonna be in the oil
that I stir fry in.

My spot here in the competition
is at stake,

so I have to make
a phenomenal dish.

You want flavor here.
You gotta get those
shrimp shells developing.

- Yes.
- You gotta be quick.
13 minutes.

Soy sauce? Hoisin, hoisin.

Hoisin? Yes, yes.
Mix that in there, 100%.

We have roice and zach
throwing down

in a global-inspired
noodle dish challenge.

This one's gonna be tough.

It's gonna come down
to punchy flavors,

maybe a little bit
of authenticity,

but it's anybody's game.

Remember to taste your dishes
as you go, guys.

Nine minutes left. Keep that
flavor in that pan, all right?

Yes, chef.
Time is running out.

- Reuel:
Yo, take that shrimp out.
- Yeah.

Start your other stuff.
Let's go!

When I cook,
I do it for pleasure.
I enjoy it. I go slowly.

And to be in a scenario
like this

where you just have
to go quick, quick, quick,
I'm not used to that.

6 1/2 minutes.
Not a lot of time.

I need garlic.

Where the ( bleep ) did
my garlic go?

- Roice? Move with
a sense of urgency.
- Yeah?

- Move that ass.
- Reuel's telling me
to move my ass.

This is the fastest I've ever
moved my ass in the kitchen.

- Toss it.
- Huh?

You're gonna break the noodles.

- Come on!
- Come on?

Roice, let's go!

As I'm watching
the elimination challenge,

my heart is in my stomach.

All right, big flavor in here.

- You're burning
your sesame seeds.
- Oh, ( bleep ).

Richard: You're burning
your sesame seeds.

I could see, like,
the panic was setting in.

- Roy, we're not going home.
- I don't know if I can do
this.

This is another level
of anxiety.

- Roice!
- Roice!
- Think about your time.

You gotta be quick
at this point.

- Tricia: Keep cooking.
- I mean, come on.

You're burning
your sesame seeds.

- Oh, ( bleep ).
- You're burning
your sesame seeds.

- He burnt them?
- Richard: 6 1/2 minutes!

- Not a lot of time.
- Roice! Roice!

Roice! Sense of urgency.
Move that ass.

If you're sleeping,
wakey-wakey.

Listen, everyone,
I love that you're helping.

You gotta let him cook
a little bit.

- Yes, yes. For sure.
- Thank you.

- I know I can cook.
- Yes! Let's go, let's go!

I can't just let
my stress and my anxiousness
get the best of me.

- I can do this. I got this.
- You're doing great. Yes!

- Trust yourself, roice.
- Oh, I do.

5:25. How does it feel?

It's almost there, chef.
I just need a little more broth.

My broth is reduced,
and it's tasting awesome.

Is it a broth or does
he have soup? I don't know.

No more!
It's gonna get soggy!

My pork is nice and spicy.

We're rocking.
It's all coming together.

Final minutes!
60 seconds!

Let's go!
Go, go, go, go.

- It smells good.
- Thank you, chef.

Good job, zach!
He's not playing.

Taste, elegance, beauty.
Last looks.

- 30 seconds left.
- Roice, you're doing great.

- That looks good.
That looks good.
- Thank you.

- Beautiful.
- Jalapeno and lime.

Richard: Ten, nine, eight,

seven, six...

It's spicy. It's good.

...Four, three, two, one.

Stop cooking. Wow.

Good job, guys.

You did phenomenal, my dude.

You did phenomenal.

- Hello, chef.
- Chef.

Welcome.

I do not want to send
zach home today,

but I literally have zero idea

on who cooked both dishes,

so I'm basing my decision

purely off of flavor

and which dish I wanna go in
for a next bite on.

Our judges have no idea
who cooked what,

so don't give anything away,

and if there's a tie,
I'll be the one to break it.

All: Yes, chef.

Gordon and nyesha,
here are our two dishes.

Right over here we have
a spicy pork, peanuts,

and chili
with rice vermicelli.

And here we have thai inspired
shrimp and chili

with a wide rice noodle.

Shall we start
with the thai shrimp dish?

Nyesha: Let's do it.

Roice: I know my dish
tastes amazing.

As a kid,
not even as an adult,

I never thought I would ever get
to cook alongside chef ramsay,

and I'm really hoping
to stay in this competition

so that I can
keep learning from him.

I like the flavor
of those noodles.

It's leaning towards
a pad thai.

I think the shrimp
has got a great sear.

Shrimp is slightly overcooked
for me on this dish.

- 30 seconds less cooking
on those noodles?
- Yeah.

That stops it from becoming
a little bit more gummy.
They don't break up.

- However, the flavor's good.
- Yes.

- Shall we?
- Richard, the protein in
this one again, please?

This is pork, peanuts,
black vinegar.

Please be overcooked.

Zach:
I'm confident in my dish.

I turned around my life through
working hard in the kitchen.

I don't want to go home.

I wanna make everybody proud
who believes in me.

Redemption, it was kind of like
the story of my life.

I love the level of spice.

There's a beautiful sort of
rich sweetness.

The secret behind
these dishes is dousing
the noodles in sauce.

Pork is good, but
when you have that amount
of noodles in a bowl,

you're underselling it.

It needs more pork.

Which dish is your winner?

Flavor overall, right?

Journey,
elements of excitement...

I'm going with the pork dish.

My heart's gonna take me

to the one I'd recognize
instantly on a menu...

My big worry
is I'm gonna send
my own person home,

because they're
two good dishes.

...And that would be
the glass noodle
with the shrimp.

That means you've left it to me
to break the tie.

Even though zach and roice
are not on my team,

I don't want
to send anyone home.

I don't wanna be the villain,

but it all comes down to me.

Tough decision.

We are looking for
the one next level chef,

but the only thing
I'm going on here

is flavor, authenticity.

That's all that this is about.

One brought more flavor
to the game than the other.

Zach:
I kind of feel like one
of those old cartoons

where the heart is,
like, thumping.

I'm extremely nervous.

For me, the dish that won...

It's the pork stir fry noodle...

- Whoo!
- Yeah.

...That was cooked by zach.

- Ahh!
- So proud of you.
You left it all out there.

I wanna jump through the roof
with joy and excitement.

I can only jump, like,
two inches off the ground,
but I do my best.

Roice, unfortunately
that means you will not be
the next level chef.

Thank you, chef.

( bleep )

this is a tough choice.

Roice was a creative chef,

and although
he sometimes lacked vision,

he never lacked heart.

Team ramsay, honestly,
has taken a hit.

I'm pissed that you're going,

but this just means
we'll have to work even harder

to make sure we always win
the next-level dish.

You've got a level of pride,
and that's refreshing.

Continue that dream.
Promise me.

Yes, chef, I promise.

Yeah?
Please had to the elevator.

Bye, guys.

I'm disappointed.
I know I could've done more,

but I never thought
I'd ever meet gordon ramsay,

and I got the opportunity
to do that.

He's my childhood hero.

Let's say michael jordan
has a team of five,

and, yeah,
he kicks you off first,

you still got to play
with michael jordan.

You've all seen how difficult
these eliminations are.

There's no rehearsals.
This is the real deal.

Come out of the gate,
play to your strengths.

Every week we climb.
Every week we get stronger.
Is that clear?

- All: Yes, chef.
- Good night.

- Good night.
- Whoo!

I never get anxiety,
but I had anxiety for you, man.
Good job.

Gordon: Next time
on "next level chef"...

We have chosen
the perfect ingredient

for today's challenge--
poultry.

The other kitchens
have already grabbed anything
that I could possibly use.

I don't even know what I have.

This is the worst case
scenario right now.

Stop what you're doing.
Check your pigeon.

I need to believe in myself
a lot more.

You overcook poultry
and you are done-zo.

- Gordon: Dry as a bone.
- I'm worried I may be going
into elimination today.

Mariah: That is a huge mistake.
It could send me home.

What are you trying to do,
kill me?