All language subtitles for Next.Level.Chef.S01E04.1080p.WEB.h264-BAE

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

Let's go!

Your main challenge for today
is devoted to Italy.

The chef who creates the best
dish will keep their team safe
from elimination cook-off.

And that dish was
the spaghetti and clams.

- Congrats, jonathan.
- ♪ oh, my god

richard: Gordon and nyesha,
you each have to pick one

of your chefs to battle it out
in the elimination.

I am not ready to go home.

Richard: One brought
more flavor than the other.

It's the pork stir fry by zach.

Zach:
It's wake up call I needed.

Richard: Roice, you will
not be the next level chef.

Gordon: Tonight, we have chosen
the perfect ingredient

for today's challenge-- poultry.

I can't mess up a bird dish.

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

I don't even know what I have.

- You overcook poultry
and you are donezo.
- Dry as a bone.

I'm worried that I may be
going into elimination today.

My biggest concern is that
mistake could send me home.

What are you trying to do?
Kill me?

( music playing )

line up.

How is everyone feeling today?

All: Good.

All of you, just think back
to why we chose you.

We tasted that magic
and we fought for that dish.

So remember what team
you're cooking for

and why you're wearing
those aprons.

All: Yes, chef.

Ready for your next challenge?

All: Yes, chef.

Nyesha, richard, and myself have
chosen the perfect ingredient

for today's challenge,

something every single
one of you

has worked with before.

Poultry.

- Chicken.
- Oh, chicken.

Okay.

That's a bird. I'm a bird.

My twitch username
is literally triciaisabirdy.

I can't mess up a bird dish.

There are dozens
of different types of fowl

that a next level chef should
be able to prepare perfectly.

- Oh, so different types of...
- Oh, my god.

Okay, team ramsay,

grab a keycard,
head over to the elevator,

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

Thank you. You grab it.
I don't want to touch it.

- Me? I plead the fifth.
- Yeah.

Good luck, team ramsay.
Hope you're in the basement.

- No, we're not going to the--
- we're gonna get the dungeon.

Don't say it!
I don't want the dungeon.

Dungeon!

I do not want
to see the basement.

We're not gonna be
in the basement.

- Open sesame. All right.
- Let's go. Let's look at it.

- It's all right.
- Haven't been wrong yet.

- Okay.
- Oh, my god,
it is a dungeon.

Oh, wow.

Why? Why?

Is this a washing machine?
And is it on?

- Oh, this the oven.
- Bottom level is pretty bad.

Anyone know what this is for?

That's for a mashed potato.

What big-ass potatoes
are you mashing?

When you cook
for hundreds of people,

that's what
the ( bleep ) that is.

If there's ever
a zombie apocalypse,

I want that potato masher
so I could, like,

whack the zombies
with it away from me.

Not that I would survive
long enough in an apocalypse,
to be honest.

What the--

( cheering )

- let's go!
- We get second pick.

- Whoo!
- Yeah.

Those elevator doors open,
and we're on the second floor,

and I am lit.

- Hey, I have these!
- Mm-hmm. Me, too.

- Yeah, I love these plates.
- Mm-hmm.

I feel very good about
the equipment that's in there.

It's not the basement.
Everything works.

- No whammy!
- No whammy, no whammy,
no whammy!

Daddy needs a new pair of shoes.

- This is it.
- This is it for us.

- Hey, hey!
- This is it.

- I want that one.
I want that one.
- Hurry here.

( squealing )

I've never had the opportunity
to cook on the top level,

and I'm beyond excited.

We still five members
of our team,

and I think that
at least one of us

is going to have
a star dish coming out

of that level of a kitchen.

So excited!

Okay, basement.

Today I'm gonna push you.
We got this?

All: Yes, chef.

One thing I'm gonna bring
is some flavor, okay?

- There he is!
- All right, chefs. All right,

- there he is.
- What's up, team blais?

- Thank you.
- Richard: We're
team trailblaisers.

We're innovative.
We're creative.

If my chefs
can elevate their dishes

from the middle level,

we will keep
team trailblaisers
four strong.

- Hi, chef!
- Hi, team.
How are we feeling?

- Spicy.
- My team has gone into
the elimination twice,

and I'm still standing here
strong with five.

- I wanna keep it that way.
- All: Team nyesha!

- Nyesha's on top.
- ( groans )

- she hasn't lost anybody yet.
- We're not gonna lose
anyone today, chef.

- We need to get someone off
of chef nyesha's team.
- Here we go!

- Here we go, guys.
First picks.
- We are ready!

First picks, guys. Go!

- Go, go, go, go.
- Go, go, go, go.

We're on top.
Let's stay on top.

Poultry sounds very simple
and benign,

but it could be anything
with wings--

odds and ends, organs,
really iron-dense, tough meats.

- 20 seconds left.
- I need a pepper.

I don't know what to do.
I'm panicking.

Oh, what am I gonna cook
that's gonna wow?

None of this to me
is wow factor.

But then I see an ostrich loin.
It's a great protein.

It's different than
every other protein up there,

and I'm gonna
make this amazing.

- Nyesha:
Four, three, two, one.
- Is there a fruit?

Let's go, guys.
Grab what you need
while it's still here.

Come on, guys. Nice.

Good job. Good job. Good job.

Hustle, hustle, hustle.
Good job.

- Here we go.
- We got this, trailblaisers.

- Go time. All right.
- Go, go, go, go!

- ( muttering )
- they are grabbing
like no other.

- Thanks.
- Grab your protein.

- Hey, leave us some
ingredients, please!
- Oh, my god.

Courtney: I see these little
chicken looking things

and I pick it up.

Okay, I have quail.

I've never cooked quail before.
How do I go about this?

Four, three, two, one.

Last grab.
Anything else you need?

Anything else you need?
You got it?

Careful. All right,
back to your stations.

Let's go.
Let's get organized.

Here we go, guys. Go!
Let's go, let's go, let's go!

Grab something.
Come on, tricia.

I got the pigeon.

Grab, grab, grab.
Come on.

Oh, my gosh. You almost
made me drop my bird.

- 15 seconds gone.
- Either someone on my team
or the other kitchens

has already grabbed anything
that I could possibly use.

Like, this is the worst case
scenario right now.

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

Watch out!
Quick, quick, quick!
Well done!

Well done,
well done, well done.

- Tricia, you got a pigeon!
- I did.

- How did that pigeon
fly down here?
- I don't know, chef.

- Girl, this is it!
- Thank you, chef.

- I want
the best dish of the day.
- Yes, chef.

You have the rolls-royce
of poultry.

I don't even know what I have.

- Gordon: What did you grab?
- It has nothing on it.

- Chicken livers.
Chicken livers.
- Chicken livers. Okay.

Chicken freaking livers.

Okay.

I've never cooked
with chicken livers,

I've never eaten
chicken livers,

and they're sitting
in a pool of blood. Yuck!

( gagging )

I'm worried.
What am I gonna make?

Let's go.
Your 45 minutes start now.

Good luck.
Let's go, guys.

Richard and nyesha's chefs
are probably up there

sitting pretty with all their
beautiful poultry choices.

I can't afford to lose
another chef right now,

but I've got four
amazing chefs remaining,

and I tell you now, I'm pretty
confident in their ability

to make their dishes
the next level.

Right, kenny,
what'd you get?

- Pheasant.
- Very little fat in that.

Pheasant overcooks
within seconds, so be smart.

Tell me, chicken livers,
did you want those?

Nope. Not at all.
I said I wanted to push myself,

and doing something
I've never done before
is definitely gonna do that.

Good.
Well, they are definitely
gonna push you.

My name is devonnie.

I'm a stay at home mom
and a home cook.

Hey.

I want to show other moms

that it's not too late.

Have your baby,
and then find your joy
and find your peace.

Look at that.

So many reasons why I'm here.

A quarter of million dollars?

Like, I could start
my own culinary business.

I could actually
realize my dreams.

They wouldn't
just live in my head.

Mmm.

I'm in it to win it,

and I will make it
to the top.

( baby crying )

all right, motherhood calls.

Tell me about the dish.
Where are we going?

I think I'm gonna do
some kind of rice dish,
so maybe a jambalaya.

I'm gonna have the chicken
livers inside mixed in,

but then I'm also
gonna fry some for texture
and put them on top.

Nice. So we have to
incorporate some really good
flavor in there.

Ooh, I'm shaking.
Shaking like a leaf!

♪ shaking like a salt shaker

so, I'm gonna make
an asian-inspired turkey breast.

- Yeah? Okay, great.
- I'm also feeling

that we could do
an asian spice dusted
chicharrón with the skin.

- It's a winning dish
if you pull it off, okay?
- You think so?

I mean, I wouldn't say it
if I didn't think it.

Poultry can be tricky because
if you overcook poultry,

it is dry as a bone,
and you are donezo.

There's no going back.

Okay.

Sergio, are you familiar
with cornish game hen?

- I am not. No, first time.
- Oh, first time?

- First time.
- This isn't chicken.

What this is is a cornish g--

is a cornish gain-- a "gain."

I don't know what it is.
I can't say it.

( bleep ) this thing.

Nyesha:
Tell me about your plan.

We're gonna do
scalloped sweet potatoes.

We're gonna do
a peppered beurre blanc.

- Beautiful.
- And a roasted
garlic broccolini.

I wanna diversify flavors
because that's just
always what I do.

I live to do this.
I love it.

My name is sergio steele,

I run meal prep company,
and I'm 26 years old.

I did not go
to culinary school

because I don't believe
in school.

Go out there on the field,
learn it yourself,

and you can turn that two years
into ten years of knowledge.

I'm really happy
to be on team nyesha.

She's someone
I could learn a lot from,

not just in culinary,
but the way she holds herself.

I really respect it.

Going into this competition,
I'm the youngest person there,

and I'm gonna be there to
take all those older people

and show them what
the young guns can do.

Resting's gonna be
very important, right?

- Absolutely.
- Don't wait to the very end.

At the end of the day,

I just wanna keep it
nice and moist,

and, well,
cook it beautifully.

What's the plan, angie?

I'm gonna do a savory ostrich
tenderloin chicken broth.

- Much experience with ostrich?
- Not a lot, but I have had it.

I do understand that it is
a very lean meat.

- Very lean meat. Absolutely.
- Yes.

My goal is for the judges to
have something to talk about.

"whoa! Ostrich."

pushing these dishes
to be excellent, yes?

All: Yes, chef.

Nyesha: These guys
better be scared down there.

Anybody of have flour?
I have flour. Idiot.

Good. Right.

We're 10 minutes in
with 35 minutes to go.

There's something exciting about
being dumped in the basement.

That level of creativity
is tenfold, agreed?

All: Yes, chef.

What the ( bleep )
is at the bottom of this?

Dirty ( bleep ) pan. Great.

- Reuel, tell me,
what did you grab?
- Protein, I got oysters.

Now tell me what we're
gonna do with these oysters.

I'm gonna do almost like a play
on korean fried chicken.

A little bit heat,
a little bit of spice.

If you ever look
at a chicken thigh,

there's this little piece
that sticks out

on the top bone
that joins on to the back.

That's the oyster.

It's tender, it's juicy,

it's a primo cut.

And the fact that it actually
went down to the basement?

I was like, "yeah, they stupid
for leaving that on there."

okay, pigeon, an absolute dream.

The most expensive poultry
on that platform, and it ends
down in the basement.

Let me tell you something.
There are pigeons
all over the bronx.

I'm not looking to put any
of them on my stovetop, okay?

I just picture, like,
the pigeons that are flying
around in the sky,

and then they're
just on the plate with
their feathers like...

- How are you gonna cook it?
- I'm gonna sear it,
just the breast, chef.

- And the rest of the bones,
I'm gonna make a jus.
- Nice.

I feel like chef ramsay
does believe in me.

I think I need to believe
in myself a lot more.

After every dish,
I've been that kid that's like,
"oh, I failed."

and I know how good
you are on social media.

- I know that.
But I need to see you now.
- Yes, chef.

I'm tricia wang,
and I'm a social media chef.

I primarily stream
on twitch, where I have
over 60,000 followers.

I am going to make
a japanese breakfast
on stream today.

In college, I actually majored
in economics and accounting.

I moved to become
an investment manager,
but it wasn't my passion.

I quit and decided to go
to culinary school.

My parents were kind of like,
"go have your fun,

but come back and do something
productive with your life."

I want to win this competition

to prove to myself, my parents,

chef ramsay, and my followers

that I made the right choice,
I am good enough.

- Stand by for surprises.
- Oui, chef.

- Just over
25 minutes left, guys.
- Heard, chef.

You know what we're missing here
with all these poultry dishes?

Beautiful greens.

That platform is coming down.

Oh, my gosh.

I forgot about the special
secret ingredient drop.

- I don't have a game plan.
- Nyesha: One basket of greens.

What's gonna add
the most to your dish?

- I need color. I need color.
- Make it make sense.

- Color's important, yes,
but what's the flavor?
- Move, move, move, move.

As the platform starts dropping,
I do look over and I see
a beautiful purple kale.

Oh, purple kale! ( bleep )

I get frisée.
This definitely sucks.

It doesn't really define
"next level chef."

please do not put me
in the position to send any
of my teammates home.

Right now,
it's not looking so good for me.

Yes, chef!

Get what you need for your dish.
One basket of greens.

Oh, purple kale. ( bleep )

guys, listen. Everyone's
gotta run to the platform.

You gotta grab one basket
of greens.

- Good, god! For this?
- A whole basket?

You get one variety,
but grab the whole basket.

Three, two, one.
Last looks.

- Aah!
- Oh, good call.
Glad you got it.

Greens, all of you.

Grab a basket of greens.

Let's go!

Five, four, three, two, one.

And go!

Reuel: I need color.

And that purple and green kale,

I was like, "yep, thank you."

- what'd you get?
- Kale. It seems to be
my saving grace so far.

- It needs cooking, that. Yeah?
- Yes.

- It needs cooking.
- How you feeling?

I saw that purple kale though.

That was calling my name
last minute.

I grabbed frisée.

I like to see it as a garnish.

I might do a vinaigrette.

- Make a vinaigrette to toss--
- yes.

- Okay, I just wanna
make sure I'm tracking.
- Yep, yep.

- It is payoff.
- Richard: All right,
time's running out.

Mariah, as usual, you got
29 things happening over here.

- That's my personality.
- That's great.
It's my personality too.

Mariah: Growing up, I was
raised by a single mother.

My father was abusive,
and so my mother
moved us around a lot.

We lived in
homeless women's shelters.

♪ please let me find
my strength ♪

♪ please let me find my way

when I found the kitchen,
it was my safe place.

I guess food rescued me.

It really helped
save me and directed
the course of my life.

I because a private chef
about two years ago,

and right now,
I particularly work

for one client
in houston, texas.

I want to win "next level chef"
because I want to inspire

other women who look like me

and came from places
that I came from.

I know what I'm doing
in the kitchen,

and I am a force
to be reckoned with.

- So you have your tostada.
- Uh-huh.

You got the cheese
that's gonna go on top.

- And I was gonna fry these,
make them crispy.
- Yep, done. That's it.

I'm gonna go to mexico
with this. All right.

All right, ae, you gotta go.
Okay, that's enough broccoli
for all of us to eat dinner.

I'm making a peking duck
inspired dish.

I know I want
the skin to be crispy,
but I'm stressed out.

I wanna contribute
to my team, you know?

Jonathan saved my ass
the other day,

and I wanna save his today.

So you're going
as close as you can get

to a peking duck breast.

- Yes, yes.
- Okay, so this is great.

You're gonna serve it whole,
like, just one breast like that?

- Yes. Thank you, thank you.
- This is all about cooking
the duck perfectly

- and making a delicious sauce.
- Talk to me about your plan.

I got some chicken
I'm putting into the sous vide.

Yep.
What chicken do you have?

- I got drumsticks.
- Why are we sous viding?

I just want it nice and tender.

This one's done.

- So we have treviso.
- Yes, chef.

- What's the plan?
- I'm gonna add that
to my salsa.

I'm gonna keep it fresh today.

Once I put it all together,

I thought to myself,
"wow, this is bomb."

if I open a restaurant
after this,

I'm putting this on the menu.
Like, this is fire.

Some amazing aromas coming out
of this kitchen, guys.

We not playing no games today.

Keep it going, guys.

That's enough time
with that pasta. Cut it
with a knife, honestly.

- It'll be so much cleaner.
- Heard, chef.

Okay, stop what you're doing.
Check your pigeon.

- Yes, chef.
- Pinch the breasts.

Tricia: I have a lot
of components to finish.

I still need to sauté
the hearts.

I still need
to get my vegetables on.

I want our food looking like
the top flight kitchen, yes?

- All: Yes, chef.
- I really want to do well,

which is hard when there's
so many different things
and, like, two stoves,

and chef ramsay being like,
"what are you doing?"

and I'm like,
"I don't know anymore, chef."

- yes, chef.
- Bang, bang, bang.

Remember that synchronization
of organization? Remember?

Yes, chef. Yes, chef.

Courtney:
How's everybody doing?

Great.
How about you, courtney?

- I'm doing fine.
- Excellent.

Just waiting till
we get a few seconds closer

to hit my spinach.

On the mid-round drop,
I grabbed spinach.

I'm just gonna sauté it quickly,
and I'm gonna rest my quail

on top of it so that it has
a little height.

Should I add just a little bit
of sour cream to my slaw?

Great idea, 'cause usually
you'd add mayonnaise, right?

Correct. I usually would.

Okay, this dish
is coming together.

- You're on fire right now.
- And my cilantro.

Now keep going with everything
you're thinking about.

Courtney was
the last draft pick,

but she's got
lots of potential.

Her percentage of improvement
is incredible.

I think that the quail dish
could be the dish

that saves trailblaisers
today, for sure.

God, I am so anxious!
I cannot.

Don't!
Stop. You got this.

You know how to cook, girl.
Cook.

How you feeling, chef?
Coming together?

Feeling good.
I'm landing an airplane
right now, flying on in.

- Make sure the color
is flavor, yes?
- Yes, chef.

- I wanna eat
with my eyes first.
- Yes, chef.

Two minutes left, guys.
Let's start plating.

- Start plating.
- Oh, yeah, that's sexy
right there.

- Less than two minutes.
- ( bleep )

let's go, jonathan.
We're plating now, right?

- Yes, we're plating.
- Okay, you gotta go.

Tacos,
they're tougher to plate.

- People think that's easy.
- Yes, chef.

I love your
mise en place, mariah.

45 seconds to go.
Kenny, you gotta move your ass.

The platform is moving.

Let's go, guys.
Quick, let's go. Let's go.

- ( overlapping chatter )
- let's go.

Ten, nine, eight, seven,

- six, five...
- I'm here. I'm here.

You're not! Get over there!

- Right here, right here.
- Two, one, and go!

- Go, go! Jeez!
- Let's go!

- Kenny: It's on there.
I was wiping it, chef.
- Dude!

Man, what are you
trying to do, kill me?

15 seconds.
You only got 15 seconds.

- I got--
I need to put my sauce.
- 15 seconds though!

Let's go, courtney.
Let's go, jonathan.

You're the furthest away
from the platform.

Come on, you guys!
Come on, courtney,
put it on the platform!

- Four...
- Come on.

- ...Three, two, one.
- Put it on.

There it is. Last looks.
Last looks! Last looks!

- Get it up there, baby. Whoo!
- ( bleep )

I forgot the feta. Damn it!

Let's go, guys.
Platform's here.

Platform's here, guys.

- Oh, ( bleep ).
We are top level.
- Good job.

Good job, good job.
Let's go, let's go.

Ten, nine, eight, seven,

- six, five, four...
- Sergio! Sergio!

- Three, two...
- ( overlapping chatter )

- sergio!
- Right here, right here,
right here, right here.

Good teamwork.
Good teamwork right there.

- Whew!
- Yes!

They look like top level dishes
right there.

- Next level dishes.
- Team nyesha dishes.

All: Yes, yes.

- One, two, three.
- All: Team nyesha!

Look at me.

The finesse is on each
and every one of your plates.

Beautifully done.

- What's wrong?
- Proud of myself, chef.

You should be proud
of yourselves.

You should be! Come on!

Devonnie:
We're all proud of you.

Tricia:
This dish is very me.

It has an asian influence

with some creativity on there,

a little bit of boldness,
a little bit of nervousness.

- One of these dishes
is gonna save this team.
- Gordon: Man!

- Come on. Good girl.
- ( bleep )

I think I forgot the feta.

- You forgot the what?
- Feta.

- Huh?
- The feta.

- Oh, yeah, that'll--
- ( bleep )

I needed that feta for that
extra little bit of salt
on my tostada.

That is such a huge mistake
because it could send me home.

Oh, gosh.

Oh, my god.

If anything,
I'm just upset with myself

in not doing
what I know I should be doing,

which is double check
to make sure I had
everything on the plate.

My biggest concern is that
that feta cost me $250,000.

- Yeah.
- What an incredible 45 minutes.

All of you, well done.

This is a very tough
challenge, poultry.

And on top of that,
the infusion of the greens
from the mid-round drop

to pair with it was not easy.

- Shall we dig in?
- Let's do it.

Let's start with the top floor,
the top flight kitchen.

- We have an ostrich tenderloin.
- Ostrich.

This looks like
something I'd eat in
the neighborhood bistro.

It's got a homey
sort of feel to it.

I love it.

I'd run a mile away
from ostrich.

I'd run faster than a ( bleep )
ostrich to get away from that,

so whoever picked that
already tells me

the bold tenacity
of what they're about.

( bleep )

devonnie: I don't even know
how to cook that.

What temp do you aim for?
Is that a medium rare?

Whoever cooked this
is probably someone you
gotta watch out for too.

Here we have
a jamaican-inspired
chicken wing...

- Wow.
- And we have a treviso salsa.

I mean, that has to be
the most elevated chicken wing
in the country tonight, right?

Absolutely.

Amazing brininess and sweetness

coming off the bacon
in the salsa as well.

Uh, treviso,
do something more with those,
the ones you laid down.

Hit it in the pan for 30 seconds
and sort of get a little bit

of that bitterness out there.

Next up, we have a drumstick.

This person has sous vide'd
the drumsticks.

I mean, for me, I'd worry less
about using the circulator

and more about using salt.

It's sort of a cajun-inspired
biscuits and gravy.

It looks very rustic,
very homely.

Ooh-la-la. Wow.

- That's it, right?
- Yes, baby.

We all know you want
an extra thousand likes

on any social media platform,
you put an egg on it.

Gordon: Yeah.

- Oh, no.
- ( bleep )

- is that burnt?
- Damn.

I'm struggling
with burning things.

That's not something
I've experienced since
I was 12 years old,

and it's really throwing me
off my game.

Here we have
the cornish game hen.

- And frisée.
- Wow.

The actual poultry
is a little bit tough,

and the frisée salad,
it's, like, an afterthought.

Nyesha:
My team is better than this.

There's just not a lot of love

that I see coming off
of these dishes here today.

All I can hope for
is the other teams
had a hard time themselves.

- Richard, middle floor? Wow.
- A ground turkey tostada.

Gordon: Tostada.
What a smart move.

Richard: That's one
of the best-looking tostadas
I've ever seen, for sure.

- Something like a quesa fresca.
- A little saline.

It just needs that acidity.

Richard:
Mariah's a star.

She's like a scientist
who cooks delicious food,

but feta makes things "betta,"

and that one mistake
might've cost us.

The next chef here,
this is a bourbon

and honey-glazed
spatchcock quail.

- Wow.
- And then this
red cabbage slaw.

Wow.

Yeah, quail's delicious.

Bourbon glaze,
absolutely spot on.

It elevates the quail.

Smart move
with the greens underneath.

- Really smart.
- Good job.

This is a turkey breast

and a turkey skin chicharrón.

Visually, that's slightly dry.

Wow. Yeah, it's a shame.
It's as dry as a bone.

Perfect for the desert.
What a shame.

Jonathan:
It really sucks to hear that.

Because after,
you know, kind of doing well

in the first two challenges,

and having top dish last time,

I'm worried that I may be
going into elimination today.

All right, this next dish
is a version

of the classic
peking duck breast.

Whoever cooked this dish
is one to watch.

They've nailed the cook
on that duck.

- Skin nice and crispy.
- Yeah.

This right here is next level.

It's crazy because I started off
so insecure about it,

and I really hope my dish

saves us from going
to elimination today.

So, go, ae!

- Right, shall we descend
down to the basement?
- Yes.

Brace yourselves.
This was a message from heaven.

Chicken oysters. I'm amazed
they came down to the basement.

I mean, listen,
who doesn't love chicken nuggets
and sweet and sour sauce?

- That is not a chicken nugget.
- But this is-- this is like--

- don't you embarrass my team.
- This is an elevated--

that is not a ( bleep ) nugget.

My man said "chicken nuggets."
mad disrespectful.

Say what you want, gordon.

The riff off of chicken nuggets

and sweet and sour sauce
makes this work.

- For me, it's tasty.
- It's fricking good dish,
that's what it is.

Next, pheasant.

Yeah, I mean, pheasant
would've been my last pick.

It could be just really,
really tough to work with

- and tough to eat,
quite honestly.
- Nyesha: Very difficult.

This is definitely
next level cooking,

but the sauce, it's having
a little bit of trouble

getting into the pasta itself
and becoming cohesive.

Right, this next dish,
a chicken liver jambalaya.

- Wow.
- That's the money shot.

- Money shot.
- Wow, I mean, I love

how you get
the chicken liver flavor

that's running through
this rice dish.

Maybe a little bit more spice,
but I'm happy with this dish.

It's the kind of food
I grew up with.

I just wish my mum
was here to taste it.

Ahh, I'm so proud of myself
because I cook with love.

That's my secret weapon.

And our final protein,

I'm amazed this pigeon
flew down to the basement.

It's a welcome surprise.

Richard: This would've been
my favorite pick.

I would've went for the pigeon
right off the bat.

- Nyesha: Gorgeous.
- Yeah.

- Mmm.
- Spot on.

For me,
I would cook the carrot
just a touch more.

Other than that,
really beautiful.

There's a lot of components
going on in this dish.

Sometimes when you
over-articulate a dish,
you trip up,

but I think this is
this person's best performance.

Give us a few minutes, please.
This is gonna be a tough one.

Nyesha, richard, please.

My team is cooking brilliantly,

and they're making my job
really easy

because I've got
four outstanding dishes

that equally sit
at the very, very top.

I'm stuck between a rock
and a hard place,

but I think
the most cohesive dish

that had the most effort
across the board, um,

has to be that pigeon.

- Let's be honest. The carrots
were a little undercooked.
- Only--

the gochujang's
a little overpowering perhaps.

- A little bit.
- Do you think so?

It's a great story.
Is it the tastiest dish?

- Go on.
- I think it's the duck.

I've tasted
all of these dishes too.

I think team blais has
the best dish in the house.

I think the duck
was a close second for me.

The duck, I love how clean
the presentation was.

- It's beautiful.
- The duck is an amazing dish,
but I just feel the pigeon,

it's just edging it
in terms of the detail.

Also the gumption
to pick pigeon.

Not an easy protein to cook.

I can't lose another chef.
I can't be down to three people.

Okay, sounds like
we decided, yeah?

- Okay.
- We good?

- All right, you guys.
- Oh, my heart is
beating so fast.

Nyesha: There's no doubt
in my mind that richard
and gordon are torn.

This decision
is coming down to me,

but one dish is
absolutely standing out

to be the most
delicious-looking dish tonight.

Chefs, there are two dishes here

that stood out amongst all
that we're looking at today.

The squab dish
and the duck breast.

Thank you.

The person that's won safety
for their team

was the chef that cooked...

- The squab.
- Hold your head up.
Hold your head up.

We told you, baby.

Gordon:
Tricia, we were stuck tonight.

So many good dishes all around,
but this is on another level.

- Thank you, chef.
- Congratulations.

Finally, I'm number one.

I'm gonna start believing
in myself more.

Instead of saying things like,
"I wanna be top ten,"

"I don't want to go home first,"

I'm gonna say, "I wanna win."
I wanna win this competition.

So, nyesha,
you now have to select

one individual from your team

to go alongside
richard's individual

in the elimination challenge.

I'm fine with richard
and nyesha's chefs

knocking each other's out.

That just makes
my team stronger.

Richard?

You know, there's a couple
of choices for me, team blais,

but I'm gonna send one of you
that has been rising

each time we cook and
is getting better and better.

So I'm sending this chef
into elimination

because I believe
they can win the elimination.

Not the weakest performing dish?

Richard: No, not
the weakest performing dish.

I'm sending the chef
that I think can win

the elimination for team blais.

There's no doubt
this could be a risky choice,

but I'm sending this chef in
because I know they can win.

We had four chefs to start,

and we're gonna finish
with four chefs today.

I'm sending in...

- Richard?
- I'm sending in...

Courtney.

You've been getting better
and better each and every cook.

- Thank you.
- You've been thinking quick,

you've been moving quick,
and your flavors are there.

Don't doubt yourself.

Courtney: I'm speechless.
I'm shocked.

I think it's amazing that
he has that confidence in me,

but in reality,
anybody from my team
could have been here.

Nyesha, you now have to select
one individual from your team

to go alongside courtney.

Yes, well, um...

My team didn't perform
that great today,

but I know who I want
to put up for elimination.

I need this chef to prove

that they can handle pressure.

The chef that I'm choosing
to cook tonight

is going to be sergio.

I know you're better than this.

Prove to me
why you're here, sergio.

- I know you can do it.
- I will, chef.

I am disappointed.
I'm not here to overcook
proteins, and I did that.

But ready to put in the work.

Not ready to go home yet.

Come on. You got it.

Courtney, sergio,
say goodbye to your teams.

Everybody else,
head to elevator.
I'll see you on the top floor.

- You ain't going nowhere.
Don't worry.
- Good luck, courtney.

I'm just gonna
have to bring it, period.

So listen carefully.

You'll each get one beautiful
supreme chicken breast.

And you know what?
I'm gonna include one more
ingredient on there

to really elevate those dishes
and take them to the next level.

Only happens once a year.

The perigord truffle.

Chicken and truffle
is the perfect dish.

I have seen some of
the richest people in the world

talk about
how amazing truffles are.

But I've never worked
with truffles before,

so I'm definitely going to need
to figure it out very quickly.

Do yourselves proud,
do your mentors even prouder,
and stay in the competition.

- Yes, chef.
- Richard and nyesha
will join us

after you finish cooking.

They will taste blindly,
then decide whose dish is best.

Okay, both of you,
head to the elevator.

I'll see you
in the top kitchen shortly.
Good luck.

- Let's go.
- You got this, courtney.

Sergio is a professional chef,
but I'm not down.

I know I can cook.
May the best chef win.

- Hey, let's go, sergio.
- There we are!

Sergio:
Everything is on the line.

Pressure cooking
around the stress

is what I've always done.

It's how I became a chef
at the age of 18.

Numerous french, italian,
fine dining establishments,

and we're talking truffle?

I know it like
the back of my hand.

Team steele!

Which way is victory?
That way.

This is what I was born to do.

This is, like,
where I really shine.

- Let's go.
- I'm gonna put some

michelin star ( bleep )
on that plate.

Right, how are we feeling?

- Courtney, sergio, we good?
- We are good, chef.

- Yes. Yes, chef.
- One super talented home cook

versus one very talented
professional cook.

- Yes, chef.
- Right, when that platform
drops, we got 30 minutes.

Chicken with truffle.

Both of you, please,
on your stations.

- Let's do this, sergio.
- Y'all got this.

Let's go, courtney!
You got this.

Gordon: The platform
will come down shortly.
We're about to go.

As that comes down,
your 30 minutes start now.

Go, guys! We're live!
Let's go.

There we go.
Chicken breast.

Good. Think about it.

Asparagus over here,
beautiful trumpet mushrooms.

Plenty time.
You can come back here as many
times as you like, okay?

- So, focus.
- Yes, chef.

- Let's go.
- Asparagus, and there's
some corn if you want.

Corn. Good.

Tell me about the dish.
What are you doing?

So I'm gonna do a mushroom
truffle cream sauce.

Nice. Love that idea.

- And pan sear this,
put it in the oven.
- Good.

- Crispy skin.
Skin side down.
- Uh-huh.

- Lots of baste in there, okay?
- Yeah. I cook a lot of chicken.

I'm not afraid
of cooking chicken.

But truffles, I don't know
what it tastes like.

I don't know how much
I'm supposed to be using.

- What do I do next?
- And truffle, are you going
to chop the truffle?

- Grate the truffle in there?
Where are you going?
- Um...

- Yeah, it'll be grated.
- Good. Right, sergio.

- Yes, chef?
- Tell me, how we feeling?
Where are we going?

Definitely gonna get
some leeks in there.

We're gonna do some sort
of potato purée.

We're gonna do a nice little
french style chicken.

You putting the truffle
in the mash?

- Yes. Yes, chef.
- Or the truffle with the leeks?

A little bit inside of it,
and then outside as well
for garnish.

Good. Sounds delicious.
Sage, be super careful.

- Powerful herb.
- Very potent. Very potent.

Very, very, very powerful.

With chicken, sage,
if you're gonna use it,

- then be sparing.
- Absolutely.

- Really sparingly, yes?
- Yes, chef.

Good luck. 25 minutes to go.

There you go.
Straight in there.

- Top shelf.
- Rotate that corn.

- Top shelf, right?
- Your dish, courtney.
Your dish.

Sergio, this is a cheat meal.

This is gonna be
all butter and cream.

Cheat meal, all butter.

Sergio, did you poke
your chicken?

- Is your chicken to temp?
- Chicken's good.

Test the temperature
just in case though.

You never-- just in case.

When you're competing
for 30 minutes head-to-head,
it's difficult.

It's stressful.

Should I cut protein or no?

No, dude, that's a beautiful
breast right there, man.

Watch that flame
in front of you.
Be careful, be careful.

It can burn me.

You have to have thick skin
to just not get drowned

in voices coming
from every direction.

He is so calm.

12 minutes to go, guys.
Yes? Just over.

- Just over 12 minutes to go.
- Get some truffle! Truffle!

- Potatoes.
- Truffle.

- You're good.
- That's good. That's good.

- Salt?
- She already got salt.
She already got salt.

- You got salt?
- ( overlapping chatter )

I've definitely cooked
within a particular timeframe.

- Okay, now asparagus.
- Just throw that
bitch in there.

- ( sighs )
- but not with a whole
bunch of people

saying stuff to me either.

- A little squeeze of lemon.
- Toss it around.

Add some more butter
if you need to.

- No rosemary.
Just put it in there.
- Salt, toss.

Please, guys.
All of you, quiet.

Courtney: I need some help,
but this is not helpful.

- It's really intense.
- Look at me. Look at me.

- Look at me.
- Yes, sir.

They're not cooking.

Back up one foot,
please, all of you.

Shut it down now and focus.

Oh, my god. I can't--
I can't breathe.

You're looking confused.
Hey, I know this is tough,

but I've seen what you've done
so far in this competition.

You are more than capable
of doing this, okay?

Big, deep breath,
shut it down now, and focus.

- You okay?
I'm here for you, okay?
- Yeah.

Personally, I feel it's
too close to call right now,

but courtney needs
to take ownership of her dish

if she's gonna
have any shot of remaining
in the competition.

- You got this.
- You got this.

Just breathe.
Inhale, exhale.
You got this.

Once I was able
to just take a few breaths...

- Salt. I see the lemon.
- Lemon.

Talk to myself a minute,

say, "you got this."

good.

"it's your race to win or lose."

- gordon: Six minutes to go.
- Oh, man.

So back in the pan,
get them nice and dry again.

- That'll create
the perfect match.
- Yep.

Using the ricer?
How are you using them?

- I'm gonna purée it in there.
- Be careful.

One thing I know
about working with potatoes

is they can release
too much starch.

And putting them a blender
is a very risky game to play.

Use that truffle now.
Use that truffle.

- All right, yeah.
- Lock it in now.
Focus on that, yes?

- Final two minutes.
- All right, serge.

- Let's go.
- Get that-- oh, yeah!

- Oh, yeah!
- Don't forget your oil, serge.

- Courtney! Gorgeous.
Courtney, gorgeous.
- Oh, yeah!

20 seconds to go!
Come on, guys!

That's it, that's it.
That's it, that's it.

- Yeah, sergio.
You've got this.
- Ten, nine, eight,

seven, six, five,

four, three, two, one.

- Stop! Well done.

You, ma'am.

Our judges are here. I don't
want them to hear anything.

Remember, you can't relay
who cooked what dish.

- Nyesha, richard.
- Chef.

This one was intense.

The first dish,
it's a sautéed fingerling,

sautéed asparagus,
and a mushroom truffle
cream sauce.

And this dish,
this is done with a super fine
truffle mashed purée

done with some chive oil

finished with a little touch
of crispy sage on top.

Let's start off with this one.

I'm excited to taste
what this dish is throwing down.

Two great chefs
were cooking tonight.

One of us is going home.

I'm just praying. I mean,
I'm literally just praying.

Mushrooms are lacking
a little bit of seasoning,

but the sauce
is extremely velvety.

The chicken is cooked spot on,
but I want more truffle.

There's so much perfume
in a truffle,

want a little bit more
of that flavor.

- So, the next one.
- Next one. The chicken
looks absolutely gorgeous.

Interesting choice to use sage.

It sometimes can be
a little bit strong.

I think my dish
definitely has the potential
to be a winner.

Richard: Don't like
visually on this plate

how it looks like all
the pan juices from the chicken

ended up on the plate.

If I mess up a chicken breast,
then send me home.

The texture on the purée...

A little gummy.

It sort of interferes
with a little bit

of that truffle flavor.

- The cook on the chicken.
- Phenomenal.

Okay, amazing feedback.

Two extraordinary dishes.

Nyesha,
I'm gonna start with you.

The dish that
is less appealing for me...

...Is the chicken
with potato purée.

Sergio, if this is your dish,

and you put
those two ingredients,

sage and truffles together,

this is going to
truly upset me.

Richard,
I've tasted both dishes.

If it goes to a tie,
I'll split that tie,

but your least favorite dish?

Tough decision.

And I have to say, nyesha,

you are spot on

most of the time,
but I disagree with you.

My least favorite dish,
the chicken with asparagus.

The chicken and asparagus dish,

to me, it just does not
have enough truffle.

When you use truffle,
you want to taste truffle.

I hope it's sergio's dish.

Gordon,
I guess it's up to you.

This is tough. I'm sorry.

The least favorite dish
for me...

I can't watch this.

...Was the chicken and the sage.

Sergio.

Young man,
I'm gonna explain something
really important to you.

Never ever, ever
put mashed potato in
an electric mixer.

It turned it gummy.

But the big issue for me
was the sage.

And the minute
you put that on there,

I warned you
the pungent strength
is way overpowering,

and the hero tonight
was the chicken and the truffle.

Unfortunately, you put sage
in front of the truffle.

Therefore,
it's time to go home.

Thank you
for the opportunity, chefs.

I do appreciate it.
It's been a pleasure.

- Good luck to you.
- It has been a pleasure.
Thank you.

I was proud of the dish.
I was 100% proud of the dish.

I don't think the sage
was overpowering.

I think you're getting
a whole 'nother bite of
a different flavor profile.

- Gordon:
Good night, sergio.
- Good night.

But that's not the end
of chef sergio steele.

It's coming down to details,
and that's how small a detail

got somebody sent home
this evening.

But I would like to say
bloody well done to courtney.

Thank you.

I impress me.
I'm proud of me.

From being picked last,
I have grown tremendously.

Courtney, I didn't put you
up here today because you had
the worst dish on our team.

I knew that you would learn
even more from this experience.

I appreciate it.

I was able to show myself
that you deserve to be here.

We're always trying
every step of the way

and at every level
to inspire you.

But what I'm seeing
is you need something more

- than just words
to inspire you.
- Oh, gosh.

- What?
- So before our next challenge,

all of us
will be heading somewhere

very special to me.

- Good night.
- Good night.

- Good night, chef.
- Thank you so much.

- Wait, what?
- Why would you do that?

- Good night, chef.
- Can't wait for you
to find out.

- Well done, courtney.
- ( cheering )

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

This is the first field trip
of the competition.

We want you to create a burger
worthy of the next level.

- Burgers should be easy.
- Do not underestimate
this challenge.

- I was just praying.
- Let's go!

I don't want lose
anybody I've mentored.
Don't do this to me.

Nyesha:
I am more sure than ever that
I have the next level chef.

The idea is to cook
in the basement,
not set it on fire, yes?

We already in hell, baby.

If a chef doesn't perform,
that's it. Game over.

That is the most
unappetizing burger.

( spits )
it's disgusting.