All language subtitles for Next.Level.Chef.S01E05.1080p.WEB.h264-BAE

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

We have chosen
the perfect ingredient

for today's challenge--
poultry.

Nyesha:
The person that's won safety
for their team?

- The squab dish.
- Finally, I'm number one.

Gordon:
Team nyesha and team richard

are now gonna have to
nominate their chef

that's gonna go head to head
in the elimination battle.

The least favorite dish
was the chicken and the sage.

Sergio, it's time to go home.

Bloody well done to courtney.

Before our next challenge,
you need something more than
just words to inspire you.

Tonight...

Devonnie:
This is the first field trip
of the competition.

Today's challenge,
we want you to create a burger
worthy of the next level.

- Let's get it, baby.
Let's get it.
- Fire in the basement!

- ( alarm beeping )
- this is horrible.

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

- I can't swallow that.
- We have one dish
that's so bad,

this chef is gonna be lucky
to be cooking again
even in the elimination.

( music playing )

welcome. Come on in.

Devonnie: This is wild.

This is the first field trip
of the competition

to gordon ramsay burger.

Can I sit down?
Can I order something?

Are we staying here
for a while? Can I get a drink?

Bartender?

Right, good morning.

All: Good morning, chef.

Richard, nyesha, and myself

thought you could use
a little inspiration.

What better place to bring you
than my restaurant,

gordon ramsay burger?

In recent years,
the humble burger

has undergone
a major upgrade, right?

All: Yes, chef.

Now, we are here
to inspire you all,

so richard and nyesha and I
are each gonna create

our own take
on our next level burger.

- Sound good?
- All: Yes, chef.

Let's get cracking.

I'll be doing
an amazing farm burger,

and it's a topped
with a fried egg

with some grilled bacon.

I'm going to do
a duck-duck-duck burger.

- Whoo!
- Expect nothing less.

My burger is inspired
by my favorite soup,

the french onion soup.

It's called the le burger.

- Oh.
- I have a cheese blend

of provolone and gruyere
that I'm gonna torch on top.

I mean, whoa! Yo!

I'm frying my egg,
and what I'm gonna do now

is drop these little bacon bits
in there for texture.

Over here,
I'm making my duck burger,

and then what I'm doing
is I'm combining just humbly

store-bought ketchup, right?

With some pomegranate seeds.

I'm going into, like,
competition mode.

I'm focusing on getting
as much information

as I possibly can
from all of the mentors.

For me, I really want this
burger to have lots of moisture

and jus and be almost decadent.

- Almost?
- Almost?

- And then, look, my cheese.
- Let's go!

I wanna melt that
cheese over there.

And there we have a delicious
gordon ramsay farm burger.

- Wonderful, chef.
- Stunning.

- Look at that. See it?
- That is sexy!

Tell me about it, right?
Oh, yes!

I'll see your
cheese pull, nyesha.

( cheering )

- would you like a taste?
- Yes, chef.

Gordon: Yes.

I wanna try all the burgers.

I want that one,
I want that one,

I want that one, too.

- Get in there.
- Both: Cheers.

- Clinkies.
- Gordon: Enjoy.

- Those flavors!
- Oh, my gosh.

- Gordon: How's that taste?
- This is amazing.

Do you think after
tasting those burgers,

you can now elevate your burger
to the next level?

- All: Yes, chef.
- Excellent.

Because for today's challenge,
we want you all

to create a burger
worthy of the next level.

- Is that clear? Good.
- All: Yes, chef!

Let's get back to our kitchens
and make a delicious burger.

What do you think, team blais?
You think you can create a
better burger than we did today?

- We got it. We got it.
- That's good.
I love the confidence.

Head back to the elevators
and pick a random keycard

to find out what floor
you'll be cooking on.

- I need to be alone.
- Yeah.

Ooh, here we go.

- Whoo!
- All right.

- Okay.
- Bye!

The type of meat
picked for this challenge
is very important.

♪ get to the top,
and it'll open maybe,
please, god, please ♪

so I'm hoping for the top floor
strictly for the ingredients.

- Whoo!
- Yeah! Yeah!

Mariah:
I'm, like, super pumped up.

We get first selection
of ingredients,

the best equipment.

We should not screw this up.

Please not the basement
for a burger challenge, please.

We were just in the basement.

After cooking in
the bottom kitchen last time,

I don't want to be
anywhere near it.

No!

Why am I here again
in the depths of hell?

I'm about to pass out.

I said I never wanted
to see this kitchen again.

Chef arrington's burger
was super inspirational to me,

so I know that I can produce
an amazing burger

at any level because
this challenge is truly about
creativity and flavors.

- ( groans )
- thank you.

- Ah!
- Yes.

- Back again,
like I never left.
- We home, baby!

- This is it.
- We are home.

Pyet: At this point
in the competition,

I'm feeling like I'm kind of
just floating through.

I don't feel like
I have made the impact
that I wanted to have,

and I'm really hoping
from this point on

to really bring pyet
to the competition.

Let's go.

Oh, no.
In the basement again?

- Really? What is happening?
- Let's get back
on the elevator.

- Maybe we could do it again?
- Oh, boy. Right, listen up.

You only have 30 minutes
to make a cracking burger.

Not 45. 30 minutes.

- Hello, chef.
- Let's go, guys. Gather up.

- Line up. How you feeling?
- Very good.

- Feeling good, chef.
- Excellent.

We're gonna have
the number one dish today.

- I'd love that for us! Yes!
- Yes, we are.

30 minutes to cook
anything is difficult,
because the reality is,

you're trying to
conceptualize your dish

and also execute
at the same time.

- One, two, three.
- All: Number one burger!

But I know my team
can bring it all together.

And after visiting
gordon ramsay burger today,

I want more than ever
to beat gordon at his own game.

- All right, here we go.
- Yes!

- Hi, chef.
- Top floor.

Not sure
if we deserve it, okay?

We underperformed in
the last challenge, all right?

I will be embarrassed
if one of us is in that
elimination challenge.

You will not
be embarrassed today.

It's really important
that team trailblaisers

wins the competition today

and gains safety
for all the team members.

Courtney fought
for her life last time,

and I do not want
that stress again.

We're on the top floor today,
so there are no excuses.

We have to nail these burgers.

All right, let's go.
Grab the elevator.

Okay, line up, please, guys.
Come on.

- Yes, chef.
- 30 minutes.
Come on, come on, come on.

We are not going
into that elimination.
I want to hear you.

- No, we're not.
- No, we're not going
into elimination.

Are we?
Hell no, we are not.

Don't do too much.
Don't bite off more
than you can chew.

All: Yes, chef.

All right, team trailblaisers,
we're gonna move fast.

We're mentally focused.

It is time to go!

Quick, quick, quick.

You need a protein off the top.

I'm gonna take the bison.

I need a good protein,
and I just grab lamb.

Richard:
Do you have something that's
gonna function as bread?

- Hand me the ketchup.
- Here we go.

I see a brioche bun,
but I'm thinking,
the lamb may be juicy,

so my bun may be soggy.
Let me get a harder bread.

And I pick ciabatta bread!

Why? I don't know.
I don't know why I picked it.

- Does anybody see bacon?
- Condiments, garnish,
protein, bread, fat.

Four, three, two, one.

- Does anybody see jalapenos?
- I've got them right here.

Stay there if you've got to.
Raise whatever you got!

- ( bleep )
- back to the tables.

Nyesha: Platform's here.

When that light changes green,
we're going! Go, go, go!

Yes! Yes!

I see-- that's sirloin.
Wagyu short rib.

I have no idea what the people
on the top floor are thinking

to let that wagyu beef
slide down to the second floor.

Nyesha: Don't forget about
your fats, yes, guys?

Amber: I'm just repeating
in my head,

"meat, cheese,
bun, condiments,"

and just rattling
through everything
so I don't forget.

- Nyesha: Three, two, one.
- ( muttering )

- come on, guys.
- Okay.

Nyesha: Beautiful, beautiful,
beautiful, beautiful, beautiful.

Go! Let's go!
Let's go, let's go!

30 seconds.
Well done, kenny.

What is this?
I can't see the sign-- ostrich!

- Hell no.
- I wanna make sure
I grab some heat.

I wanna get something sweet.
I see a mango.

Boom. Got that.
I see a jalapeno. Got that.

Where's the buns?
Oh, ( bleep ).

- I don't know what this is.
- Ground turkey, no?

- Turkey.
- Grab, grab, grab. Come on.

Kenny:
I see a dry aged blend. Boom.

Give me that,
because I can take that,
and I can make magic.

- Oh, god.
- Lettuce.

- Five, four...
- Did I grab an onion?

- ...Three, two, one.
- An avocado.

And she's moving.
Grab it, grab it, grab it,
devonnie! Grab it!

- Oh, my lord.
- I don't know what
the ( bleep ) I grabbed.

- Gordon:
Reuel, what'd you get?
- I have gotten ostrich.

- Ostrich? Wow. Tough one.
- Yeah. I hate my life!

Don't want it at all.
Zero fat.

Looking up like this to all
the upper levels, like...

Amber:
I get back to my station
and I'm so pleased with myself.

I'm like, we got herbs,
we got this, we got--

oh, my god,
I didn't grab a bread.

- I didn't grab a bun.
- Okay.

I left the most important
ingredient off

and I'm just about in tears.

You better find a solution.

Oh, my god,
I didn't grab a bread.

You better find a solution.

Amber:
To have a really good burger,

you need the ratios,
you need the good bun.

I found a solution.

- Beautiful. Protein style.
- Yes.

Please, good lord,
don't let this fail.

30 minutes starts now, guys.
Let's go.

- Zach: Rocking and rolling.
- Stay ready, okay?

I'm expecting magic across
30 minutes. One burger, right?

- Yes, chef.
- 'cause I wanna
beat them upstairs.

- Do you wanna
beat them upstairs?
- Yes, chef.

We got this.

- How we doing, chef zach?
- I'm doing good.

Richard:
We have to beat gordon ramsay
and nyesha arrington.

- We have to win this.
- Yes, chef.

- Chef, I have a question.
- Yes?

I'm thinking about doing
a southern style nashville
spicy chicken burger.

Keep moving while
we're talking. Okay.

Having chef blais as a mentor
for this challenge is amazing.

His duck burger
totally inspired me
to think outside of the box.

And I'm thinking about doing
a pimento cheese using this,
the cheddar.

- I love it. No, no.
- Do you think this
is gonna overpower it?

You're gonna use
the jalapeno to replace
the red pepper

- that usually would be
in pimento cheese?
- Exactly, yes.

I go in with the intention
of looking for chicken,

which is not considered
a high end ingredient,

but I want to do something
that will make me stand out

from the rest
of my competition.

Let's go.
We are slow starters
over here usually.

- I know.
- You got your two lamb patties.

- What's the sauce gonna be?
- The sauce, I'm thinking
lemon aioli, for sure,

- but I kind of wanna add
shallots to it for a kick.
- Okay, yeah.

I wanna push myself
to try something new.

I want the mentors to see
that I not only know
asian flavors,

but I know
other flavors as well.

I'm going to do
a fresh greek approach.

I feel like
the longer I'm here,

the more they will see
what my best and greatest
dish looks like.

Okay, you know exactly
what you're doing.
Keep going with it.

Nyesha: We wanna make sure
that we're getting on

what takes the longest
to cook first, right?

- Yes, chef.
- What do we got?

- Wagyu short rib.
- Beautiful. Great grab.

- I kinda wanted to put
a little bit of me on this.
- Okay, beautiful.

I'm gonna make
what's called wojapi.

It's a native-american
braised berry sauce.

- Excellent.
- Wojapi sauce is sweet.

I'm typically eating it
on toast

or I'll add it to yogurt.

But I don't know
if something that sweet

would go well on a burger,

and I definitely don't
want to disappoint myself,

disappoint my ancestors
for even trying to do this.

- Wojapi.
- Wojapi.

So you're sort of
doing a play on that?

Yeah, so it's more
a berry barbeque sauce, yeah.

Okay, okay. Cool.

So I'm having to be
extremely careful

with what I'm doing today.

That's exciting, pyet.

Angie:
Char up for me, baby.

I have to say, chef angie,
great grab on that elk as well.

- That's one of the best-tasting
game meats around.
- Thank you, chef.

It's gonna be delicious.

I'm gonna roast
both these peppers

and then make a sauce.

I may have entered this contest
with a little imposter syndrome,

but now two times in a row,

I've been so, so close to
winning top dish for my team.

I'm also gonna render it down
and put it on my bun.

This is some next level
right here.

I am more sure than ever that
I have the next level chef
on my team.

These guys are bringing it
and they're excited.

It's palpable.
You can feel the energy
coming out of this kitchen.

- Winning dishes only.
- Yes, chef.

So, we're five minutes in
with 25 minutes to go.

Make those scream.
Now tell me about the burger.
Where are we going?

I'm gonna do a pimento cheese,
a bacon jam.

Love that idea.

- The dry aged beef.
- Yes, sir.

- That's the sort
of chefy burger, right?
- Absolutely.

I'm a making
a dry age blend burger

with pimento cheese,
fried tomatoes,
and a bacon jam.

I'm honed in
on getting this right,

and I'm still thinking
about gordon ramsay burger.

That gave me that drive
to know that my mentor,

the man who's right here
inspiring me,
I have to do this.

- Get this burger
to the next level.
- Absolutely. For sure.

- That way you'll stay out
of elimination, yes?
- For sure.

Right, all of you,
what goes well with a burger?

- Potatoes?
- Potatoes, chef.

- Potatoes, that's right.
- Well, we're ( bleep ).

Richard: All right, listen up,
team trailblaisers.

You gotta go grab
one whole basket of potatoes.

Why? Why are there potatoes?
Potatoes take so long to cook.

You know, fries, potato salad,
chips, whatever it is.

A potato side.

I don't think there's any time
for us to be frying

some potatoes right now.

We are stressed as hell.

I can barely make
this damn burger.

Oh, here we go.
A nice side.

One basket of potatoes each.

Think about size.
Think about texture.

Think about flavor, right?

15 seconds.
Grab one basket of potatoes.
Let's go!

Fries, tater tots,
mashed potatoes,

chips, crisps, you name it.

Excellent. Well done.

Do we have mandolines down here?

- Did you ask for a mandoline?
- Yes, chef.

There's no basement kitchen
anywhere in the u.S. Tonight

- with a mandoline,
let me tell you.
- Yes, chef.

You've been spoiled,
haven't you?
A top floor girl.

Oh, my god.

- Reuel.
- Yes, chef?

- You've got the ostrich, yeah?
- Yes.

Between you and I
and all three floors,

quite possibly
the toughest protein.

- So we need fries.
What'd you get?
- Russet.

- An amazing potato
for fries, yes?
- Yes.

- What are you gonna do?
- Right now, I'm thinking

I'm gonna incorporate it
into my leek rings.

So, leek rings,
almost like the onion ring?

- Yes, chef.
- Okay, the secret here

is to stay out
of that elimination.

- I'm gonna make it.
- Good.

- What'd you get?
- I'm honestly not too sure,
chef. It's purple.

- Yeah, so purple potatoes.
- I'm going to fry
the avocados into fries

- and then pickle the cucumbers.
- Wow. So, you're doing
avocado fries?

- Yes, chef. Pork, chef.
- You got pork, right?

Now that's a tough one,
but it could be delicious.

Last time, I had best dish,
and I saved my team.

So that's a lot of pressure.

I'm just trying to get
this burger cooked perfectly.

Gordon: We gotta go, guys.

We are not losing.
Let's go.

Grease fire. Oh, my god.

- ( bleep )
- gordon: Fire in the basement!

I'm ( bleep ).

Kenny: Come on,
get that fire out of there.

- Watch your hands.
- What is happening?

We are already in hell, baby.

We don't need any more fire
down here.

Watch out! ( bleep )

- ow.
- When chef ramsay picked me,

it was probably one of the
happiest moments of my life.

And I'm like,
"damn. Chef ramsay, how much
do you regret it right now?"

( bleep )

man!

( bleep )

oh, my ( bleep ) god.

Fire in the basement!

Watch your hands.

This is horrible.

I've never set a fire
in my life.

I am so mad at myself
right now.

Man!

Tricia: Moron.

Now we're focusing on the things
that you know you can get done.

Team blais cannot afford
to lose another team member.

Team trailblaisers, top floor,

we have some classic burger
combinations up here,

but we have no room for error.
We have to be perfect.

All right, courtney,
you're over here at the sirloin.

You got a juicy burger.
It's been seasoned, right?
It's been seasoned well?

- It's definitely been seasoned.
- Okay.

I'm making a sirloin burger,
a jalapeno special sauce,

crispy bacon,
and a fried egg on top.

That's a big burger.
You got a fork or something?

Just poke a couple holes in it,
so it doesn't ball up,
all right?

- Especially when you're cooking
a big burger. Good job.
- Thank you.

So now that I've experienced
the elimination,

there's no room for mistakes.

Every single cook that I go into
after that elimination cook,

I have to bring it
no matter what.

Richard:
Jonathan, what do you think
we got going on here?

We've got brisket here.
Maybe go classic american,
but also a little spicy.

- Hit with a red pepper
garlic confit aioli.
- Okay. I love it.

Jonathan: I'm feeling all right
about my performance
in this competition.

I did well the first round
when we were picking teams.

The second round I came
in second. Third round I won.

Last time left
a little bit to be desired

with that turkey,
but didn't end up in the bottom.

But the turkey shook me
a little bit.

All right, jonathan,
you gotta move.

I'm worried about the pace
right now, okay?

My nerves are crawling
all over me.

I'm trying to bust up
out of that,

but I am nervous for sure.

We're cruising up
on 15 minutes, all right?

That's not a lot of time.

- Chef?
- Yes?

My burger bun got smashed.

All right, listen,
you can used this smashed bun
if you want.

- Okay.
- Or you can figure out
how to do a lettuce wrap.

Okay. It's a rough day
in the kitchen.

- And you'll only grabbed
one bun, right?
- Yes, sir.

- You good?
- Gonna simmer down.
Yeah, I'm fine.

Right, now we're multitasking.
Potatoes should be cut.

- Buns nicely toasted, yes?
- All: Yes, chef.

Good. My team is down
in the basement again.

We avoided elimination
last time,

and we need to do that again.

And down here, honestly,

already the burgers
are the next level.

- Right, what'd you get?
- Got some ground turkey, chef.

- Did you want that?
- Uh, I wasn't mad at it.

- Make sure it's
nicely seasoned, yes?
- Yes, chef.

It's super lean.
Can be really bland.

I'm gonna put a lot of flavors.
I'm gonna go caribbean
with this burger.

- Please, please, please,
stay out of elimination.
- For sure, chef.

There's so many moving parts
to an upscale burger,

so I'm really trying
to make sure I get
everything done.

- I'm out of the fryer.
- Gordon: Out of the fryer.
Thank you for letting us know.

Each challenge,
I've done a little better,
but I'm such a better cook

than the dishes
that I've put out so far.

I want to win the top dish
just once.

Okay. I didn't make an aioli.
Okay. That's okay.

- 14 minutes to go, guys, yes?
- All: Yes, chef.

Nyesha:
Guys, looking good.

What's the plan here
with the burger?

- I am doing a southern burger.
- Excellent.

- I have got pimento cheese.
I've got bison.
- Oh, heck yeah!

I'm gonna stuff the pimento
tarragon in the middle

- because it's such a lean meat.
- Okay.

Every time I watch you cook,
you get stronger,

- and it's so beautiful.
- Thank you, chef.

- You wanna try the sauce?
- Talk to me about it.

So, there's berries, tomato,
a little bit of acid in that.

- Some sweetness
with the brown sugar.
- That is exciting on my palate.

- Okay, I'm happy
to hear that, chef.
- Wow.

- Bringing my culture
to the forefront.
- As you should, girl.

Nyesha:
When someone can drive flavor
through their heritage

and bring an added level
of authenticity to your dish,
it's always gonna shine.

- How we doing, chef zach?
- I'm doing good.

Everything's coming
together right now.

I grabbed a chuck,

and I'm making
a double smash burger

with bacon,
a fried cheese disc,

and a spicy onion marmalade.

That fried cheese
situation sounds amazing.

- It's milwaukee staple
right there.
- Oh!

If you're not
frying your cheese,
you're not from around there.

Bring it.
Nice looking smash.

I got a body by burgers,
so I'd been doing them injustice
if I make a bad burger today.

- Coming through.
- Let's go!

Big push. There's one
winning burger coming out
of this kitchen today.

All: Yes, chef.

Let's work, guys!
Let's get it, baby!
Let's get it!

If I put this burger
on my brioche bun,

that juice gonna
eat through this,

and they're gonna have
a soggy burger.

I'm going to take
these potatoes, build a bed,

so the juices
don't soak straight
into my bottom bun.

Gordon: Six minutes to go!

Your burger, girl,
you've got six minutes
to get that done.

In we go.

It's very easy
to underestimate a burger,

and it's one
of the biggest staples
on any menu across america.

I think my team severely
has underestimated
these burgers.

They have got to step it up
and fast.

I got somebody's fries
right here.

Kenny, look at me!
Your burger needs to go on.

- Heard, chef. Heard.
- And stop messing around
with the garnish

and get the burger on now!
Right now.

- Don't do this to me.
- I hear you, chef.

You get so wound up
doing the prep.

- Focus on the burger.
- I hear you, chef.

Oil in there. If anyone's
burger's undercooked,

you keep that on there
till the last second, yes?

- All: Yes, chef.
- Let's go. Devonnie, wake up.
Let's go.

Okay, you got olive oil
on there?

Uh, no, I don't.

Olive oil. Greek.
Tell me the story.

- Yes, yes!
- Two minutes! It's go-time!

Aren't you gonna do anything
with the bun? You're just
going to leave it?

No, no, I'm about to put
butter on there and put it on.

Yes, yes.
The best thing that happened was
you went to that elimination

and you've come back
ten times stronger.

- Thank you, chef.
- Platform's coming down.

Platform is here, guys.
Let's go.

- Kenny: Let's go, guys!
- Gordon: Ten, nine, eight.

Devonnie, please!
Six, five.

- Devonnie!
- Kenny: Come on, dev.

Three. Get it on! One.

Get it on!
Get it on, please!

- Kenny: Get it on there!
- Please, please, please!

( bleep )

platform is here, guys.
Let's go.

- Get it on!
- Get it on there.

Please, please,
please, please!

- Man!
- ( bleep )

nyesha: Platform's here, guys.

Oh, ( bleep ).

Come on, zach.
Five, four, three, two, one.

- Yes.
- Good job, guys. Good job.

- Your platform has arrived.
- ( bleep )

- let's go.
Move, move, move.
- ( bleep )

be careful when you walk
those over to the platform.

Five, four, three, two, one.

Okay, last looks.

- Whoo!
- ( bleep )

oh, my god.

- I'm so proud of you.
- ( overlapping chatter )

tricia:
The basement sucks.

I hope my burger's cooked.
It looked cooked.

Wow. That was a tough,
tough challenge.

And we started off this morning
with an inspirational taste

with some really good burgers.

I think each and every one
of you can see

how personal this is
for the mentors, right?

Right, shall we taste?

- Yes.
- Yes, chef.

Richard, let's start
with you, please.

Richard: This chef has a very
clear theme to this burger.

It's a southern inspired
spiced chicken burger
with pimento cheese

and a peach
and horseradish ketchup

with some fried sweet potatoes.

Nyesha:
Stunning flavors.

I'm getting really beautiful
charred notes

coming off of this burger.

Gordon: Choosing chicken
on the top floor

with all those
top flight proteins
is a risky choice.

But, my god, it delivers.

Oh, thank you, lord.
So worried.

Our next chef has made

an absolute classic rendition
of a burger.

Whoever cooked that on your team
is a professional chef,
let's get that right.

So this is sirloin,
pretzel bun, fried egg,

a special jalapeno sauce.

The potatoes are cooked amazing
and a really lovely side.

For me, it tastes
as good as it looks.

Wow. My heart is smiling.

Especially after cooking
in the elimination round,
it's the best feeling.

Our next chef, this is
a greek inspired lamb burger

with an oregano lemon aioli.

The actual lamb's delicious.
Pâté is delicious.

Bread is disgusting.

I would love to have seen
some greens on this plate.

All right, our next burger.

You've heard
of a smashed burger.

Smashed? Where's the bun?
Where's the bread?

Man, that is the most
unappetizing burger
I've seen in a long time.

That's raw.

( spits )

( bleep )

yeah.

I can't swallow that.

I'll lose
my third star michelin.

If chef ramsay
ever spit my food out,

I would just walk out
and go dig my grave
and lay in it.

Kind of a remarkable achievement
to be able to burn something

and keep it raw
at the same time.

That's harsh.

I need mariah or courtney's
burger to win this

to keep me out of elimination,

because I am for sure
headed there

if we don't win today.

Right. Basement.

I think one
of the most difficult proteins
on that platform,

this is an ostrich burger.

I mean, where'd you get
calamari from? There's squid.

- No. They're leeks.
- I wanna do a vegetarian
calamari dish now

because of that.

Where were the potatoes
used in this dish?

I thought the fries
were forgotten. They weren't.

Unfortunately,
the fries are on there.

Nyesha: The burger itself,

seasoned nicely
in terms of salt,

- but lacking depth of flavor.
- It's missing a condiment.

I'm not getting anything to take
this dish to the next level.

This one was a bit
of a chef's dream.
This is a dry aged.

I'm amazed it hit the basement.

So we start off with a bacon jam
and fried tomatoes.

Look at that. Wow.

The cook is superb. Bingo.

- Mmm, mmm.
- Oh, boy.

This is a pork based burger.

It has fried
crispy avocado chips

with a crisp from
a purple potato as well
and a pickled cucumber.

The combination
of the cucumber and the avocado
are very tasty.

The burger and the bun,
not very good at all.

I've seen this individual cook
brilliantly in this competition,

but when you have a garnish
of a deep fried avocado

that tastes better
than your burger,
we're in trouble, period.

Well, at least the garnish
tastes good.

This is a turkey burger
with a mango salsa.

( bleep )

that's raw.

I'm so sorry.

Just professionally, I can't ask
either of you to taste that.

Gordon: For me,
I'm slightly pissed off,
because we are strong.

We're super strong.

And we still put up raw burgers.

That is an insult.

Right, shall we move
to the middle floor?

Okay, first up, we have
a milwaukee inspired burger.

Deep fried
cheese down the center,

crispy bacon,
and smashed potatoes
on the side.

There's more cheese on there
than there is burger.

Well, I mean, we're probably
gonna have a heart attack,

but it looks good.

Is the portion of the cheese

a little too much
for the burger?

I'm gonna say yes,

but the flavor overrides
all of those negatives.

Next up,
we have an elk burger.

Anyone picking up this protein,
honestly, deserves to get
to the next level.

Like the bison, the ostrich,
it's the one they all run
a mile away from.

So, if this tastes
as good as it looks...

The potatoes
were shaved thin enough,
and they're beautiful.

- That is delicious.
- Wow.

Man, what's going on
with your floor?

They brought it today, chef.
They were working with intention
the entire time.

Really proud.

♪ happy burger dance,
happy burger dance ♪

this bison burger is a play
on a juicy lucy,

so this burger is stuffed
with pimento cheese.

They forgot the bun?
Or they--

unfortunately, the chef
did forget the bun.

This is such a tragedy.
I'll to explain why.

It actually tastes delicious.

You just need
to be blind to eat it.

I'd rather that
than it looks beautiful

but you need to have
no taste buds to eat it.

- So here we have
a wagyu short rib burger.
- Wow.

And then made a barbeque sauce
this is called wojapi.

There's more juice in there
than j. Lo's butt.

- Oh!
- Wow.

Here's the upsetting news.

This is a wagyu burger,

and the big issue for me
across this

is that this person's
not on my team.

There's no chef
in america tonight

who can beat the temperature,
the flavor,

and then the heritage
coming into that.

Richard:
I mean, millions of people,
including myself,

are running
to the keyboard right now

figuring out what wojapi is.

That is next level.

Pyet: This morning I woke up,

and the first thing
I told myself is,

"we're not playing it
safe anymore."

I actually wanted to bring forth

a little bit more today

and take
a little bit more of a risk.

And I did that today.

I'm on
an emotional rollercoaster.

Your floor was on fire,
and mine was on fire literally.

A different type of fire.
Some highs and lows, all of you.

Right now we need some
very serious time on our own.

Excuse us.

I'm not too sure
whether that was nyesha

cooking those burgers
on that middle floor,
because they were immaculate.

And personally,
we got our ass kicked.

Some disasters in both yours
and my kitchen.

Yeah, I mean,
we have one dish that's so bad,

this chef is gonna be lucky
to be cooking again
even in the elimination.

- Wow.
- Honestly, richard, I think we
have more than one of those.

It's all good.
Don't worry about that.

Don't think about
what you're gonna make.
We're not there yet.

- Some amazing highs,
I mean, incredible highs.
- Yes.

- Really, really.
- Definitely.

I am blown away.
That last wagyu? Off the charts.

One of the best burgers
of the night, richard,
was the sirloin.

I mean, for me, that definitely
is the most cohesive,

well thought out burger.

- Shall we?
- Yes, thank you.

Of course, I don't wanna lose
anyone from my team.

Neither does gordon or nyesha.

But at the end of the day,
we are looking for the one
next level chef

regardless of what team
they're playing for.

This was a tough choice

because we did some
great burgers tonight.

And the winning burger
of the night...

Is...

The winning burger
of the night..

Is...

The wagyu.

Congratulations, team nyesha.

My heart can't take it.
My heart is exploding.

Oh, my god. You did it.
I knew it, pyet.

There's been
a lot of conversation
about native-americans,

there not being a seat
at the table for them,

but tonight
we conquered the table.

Congratulations,
you are all safe.

Young lady, how do you feel?

I feel extremely proud

to bring my heritage
to the forefront,

and I know my ancestors are--
they're singing.

Unfortunately,
for the not so good news...

Gordon and richard both
have to nominate one dish

to go into
the elimination tonight.

My team was literally on fire,
way out of control.

We put up three dishes
that are dreadful.

I know the chef
I'm sending into
the elimination

has what it takes to pull off
a better dish

and come back strong.

The dish I'm nominating
is simple.

Devonnie's turkey burger.

It's raw, and it's miles away
from anything servable.

Devonnie:
I don't wanna go home.
I'm not ready to go home.

But I get why I'm going
into the elimination.

I have my baby,
I have people who love me

that I know are cheering me on,

and I'm not ready
to disappoint them.

So I'm ready to bring it.

Today I'm gonna put up
our worst dish of the day.

This dish was burnt,
this dish was raw,

this chef has
a lot to prove to me.

I have one chef
who's on a downward slide,

and I've seen
with one of our other chefs

that if you win
an elimination,

it really can put some wind
in your sail,

so I'm hoping that does that
for this chef.

I'm sending up against devonnie,
chef jonathan.

Yeah.

Devonnie, jonathan,
say goodbye to your teams.

Everyone else,
head to the top floor

- and we'll meet you there.
- Hey, let's go.

Jonathan:
I've had to fight a lot in
my life for people's respect.

I was the kid
who liked to cook.

I was the kid who liked to sing.

And that wasn't always easy,

but it's given me
a lot of fight,

and I'm willing to fight
to stay here.

Both of you,
we're gonna give you a chance

at one of the most difficult
dishes on the burger menu today.

An ahi tuna burger

with slaw
and a side of onion rings.

Devonnie, I've seen you
cook brilliantly.

- Remember who you are.
- Yes, chef.

- You can do this, right?
- I can, chef.

Jonathan, take a deep breath,

and just go up there
and cook a delicious dish.

I'll see you upstairs.

- Thank you, chef.
- Devonnie, good luck.

- Thank you, chef.
- Good luck, jonathan.

- Thank you, chef.
- Yes, chef.

Whatever happens, we both
have done so well to be here

- to even get this far.
- Yeah. Truly, truly, truly.

So many people
have already left,
and we're still here.

Yeah, yeah.

I guess I shouldn't be
as nervous

because jonathan
is also a home chef,

but he has been coming
out the gate strong.

And he knows his way
around any ingredient
you throw at him.

But I want this. I'm not gonna
make it easy for him.

$250,000 is at stake,

and then the mentorship
that goes with that.

I'm gonna do my best
to whoop some ass.

- You got this. Let's work it.
- Yeah, you do too.

Your 30 minutes starts now!

- Go!
- ( muttering )

remember, guys,
this is an ahi tuna burger.

A beautiful slaw,
a beautiful onion ring, yes?

- Yes, chef.
- Jonathan: Yes.

So the tricky thing
about ahi tuna is that
you can eat it raw.

You wanna get a very hard sear
on the outside

but keep the middle raw,

and that can be difficult.

So what are you thinking
about here, jonathan?

I'm going to be doing
a red cabbage serrano
yellow pepper slaw.

Awesome. How are we bringing
acid into your slaw?

We are going use lime juice,
and maybe some lemon
from over there.

That's what
you're looking at. Yup.

- How we feeling, chef?
- Good, chef.

- Good. What's the plan?
- I'm gonna make a sesame seed

encrusted ahi tuna burger

with a brown sugar soy
chili glaze.

- Beautiful.
- And some pickled cucumber
and carrots for my slaw.

It's super important to cut
the right thickness of the fish

because you don't want it
to be cold in the middle.

And this cooks very quickly
because you don't want
to overcook the fish.

I would cut two steaks
an inch and a half thick
so you can sear on each side.

An inch and a half.
Inch and a half.
Use your finger.

You have the notches
in your finger.

- Smaller.
- Ooh, that's big.

Slice your slaw a little thinner
or find you a mandoline.

Right.

- Reuel: Fish sauce?
- Yeah, fish sauce.

Fish sauce,
you could add a little bit.

- It has salt to it too, right?
- Got it.

That's a big umami boost.
That's it.

- Devonnie,
cook your dish, okay?
- Yes, chef.

That wonderful yellow mustard
that's in the back of you,
rub it on your tuna.

Take a little bit,
and you're just gonna put
a little crust on it

just to rub it.

Here's the deal, right?

Devonnie's receiving a lot
of feedback from her team.

In terms of driving her dish,
you know, did she really want

to put yellow mustard
on her tuna? I'm not so sure.

- No, I gotta that.
- Devonnie, just remember,
this is your dish.

- Yes, chef.
- This is your team, right?

But we want to see
your personality in this dish.

Absolutely, chef.
It'll come through
in my flavors.

I believe you.
Ten minutes down, guys!
Ten minutes down.

Move your knives.
Ooh, please be careful.
Thank you.

Nyesha: Working fast,
but working efficient, right?
Working clean.

Do you understand
what I'm saying?

- Yes, chef.
- Please be careful, right?
Working, working.

- I'm so sorry, chef.
- Intention, focus.
Breathe through your nose.

- Chill the hell out.
- Yeah, just leave him alone.
He's getting frustrated.

Just leave him alone.
Jonathan is just shaking.

His nerves were shot before
he was even in this elimination,

and now he's just
all over the place.

This is gonna just rip apart his
chance to win this challenge.

Please be careful
of your fingers.

Mariah: You doing good!
You got your slaw going.

- You're doing amazing.
- You got your aioli going.

- You're making good time.
- We still got to make
onion rings though.

- Organize yourself.
- We still got to-- god.

- Nyesha: You okay?
- Medic! Medic! Medic!

Jonathan: I'm fine. I'm fine.
Just let me get...

Put your hand up.

Jon doesn't cut himself.
Jon cuts himself.

Stop the clock!

- Medic.
- Medic!

Go. Just go.

He is dripping blood, and
I'm thinking he needs stitches.

He's pretty bloody.
Medic is on his way, jonathan.

( muted chatter )

it's my thumb.
Have we stopped time?

- Yes, stopped time.
You're good.
- Okay.

Devonnie, just one moment, okay?

Just breathe for a second.
Just hold off for one second.

- Okay.
- We're just gonna
patch this up.

I gotta calm my ass down
in the kitchen, period.
Not a question about it.

You know, it would behoove me
to slow down a little bit

or else I'm probably
not gonna have any fingers
by the time it's all over.

Back to your stations.
Don't touch anything yet.

There are ten minutes left.

Ready? Start now.

You are done.
You are done. Okay.

Good mise en place.
I like how you're setting things
to the side.

There you go.

The judges need to taste
how badly I want to be here.

Don't forget about
your onion rings in the fryer!

- How we looking on those?
- They're good.
I just looked. You're good.

- Thank you. Thank you.
- Toss you veggies. Taste.
Make sure your flavor's there.

- Happy?
- A little salt.

It's really challenging actually
seeing jonathan and devonnie

because when I look a jonathan,

I always see
that swiss chard gratin
from his steak challenge.

And with devonnie,
she puts her whole soul
into everything she does.

So it's really hard
to see these two sweet angels
cook against each other today.

Let's watch these sesame seeds.

I'm concerned about
the sesame seeds because
he's gonna double cook them.

- He's gonna double cook them.
- Start with some fresh ones?

- Nyesha: Focus, jonathan.
- Tuna! Tuna out.

- Tuna out, baby.
- Tuna out. Tuna!

Okay, guys, start plating!

Two minutes left.
Start plating.

- Slaw on top.
- All: Yes.

Pyet: Beautiful color.

- Take those big ass pieces
of the cabbage off.
- Yeah.

- Make your plate is clean,
chef, okay?
- Yes, chef.

- This is "next level chef,
do you understand?
- Yes, chef. Yes, chef.

You've got one of
the greatest chefs in the world
trying to help you.

You're trying to tune
everybody else out
to listen to her.

You're just buzzing so hard
in your head

trying to make sure
you're getting everything done.

Good job, both of you.
He would be proud.

- ( bleep )
- let's go!

- Good job. Good job.
- Let's go, jonathan!

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

- Stop cooking.
- Boom. Good work, chef.

- Good job!
- Here, man.

- Good job. Good job.
Good job, chef.
- Thank you, chef.

I put my very best
on that plate,

everything I'm made of,
everything I love.

All I can do is leave
my heart on that plate.

- Thank you for your help.
- Yeah, no problem, sir.

I wanna stay
in this competition
so bad it hurts

because this is the avenue
to which I'm gonna be able

to get to do
what I want to do every day.

I don't want it to end.

- Right, nyesha, how was that?
- Gordon, richard.

It's so hard to pick a chef
to send into the elimination,

and by doing
these tastings blind,

my back is against the wall

if jonathan didn't pull off
the better dish.

But the bottom line is

if a chef doesn't perform
in an elimination, that's it.

- Game over.
- Very intense.
They both battled it out.

We have two ahi
sesame crusted burgers,
onion rings, and slaw.

On the right,
we have lightly pickled
vegetables

with a pickled ginger
as well as sweet chili aioli.

On the left,
it has sliced avocado,

and this has a red cabbage slaw
with a ginger aioli.

Moment of truth here.

Okay, so nothing wrong
when you see rare tuna.

The question is,
is it ice cold?

The actual tuna
is cooked beautifully.

The right amount of seasoning
is on there.

Onion rings nice and crispy,
slaw works well,

but it's just too much tuna.

It's almost too thick
for the bread.

Richard: It still needs
a little bit more sauce though,

and I don't see
that layer of sauce.

So this one here,
strange color,

but again,
it's all in the flavor.

And how does that taste?

- Richard: Okay.
- Yeah?

- Mm-hmm.
- Beautifully done.

Whew.

Eliminations are very tough

because I don't want to lose
anybody I've mentored.

I just hope the burger
that impresses us the most
is devonnie's.

Honestly,
I can't afford to lose
another team member.

This one for me is not as dense.

Richard: The onion rings
are seasoned so perfectly.

I'm not a big fan
on the rough cuts
when you're negotiating

big, heavy, thick slices
of red cabbage.

I don't even know
if I can call that slaw.

So both tunas
are nailed beautifully.

We're nitpicking,
and it's gonna come down
to the finest detail.

So this is a tough one.
Richard, please.

My favorite tuna burger

is the one
with the avocado over here.

Wow.

I'm gonna go over
for the ahi tuna burger

that is the most delicious.

And that burger...

...Is the one with avocado.
Who is that?

- Nyesha:
That's jonathan's burger.
- Jonathan.

Whew.

- Congratulations.
- Thank you so much.

Well done.

Thank you so much.

I'm elated that
they chose my food, you know?

I'm feeling good.
And then it hits you
that devonnie's leaving.

Gordon:
I'm sorry, devonnie.

Young lady, let me tell you
something really important.

You cook with a lot of passion.

You've got incredible talent.

Thank you, chef.

Say goodbye to your team.

- Thanks, guys.
- So sorry.

I really thought I had it
because I put my soul
on this plate.

I knew what I was cooking for.

I know what this means,
I know what's at stake,

and I left everything
on that plate.

- ( cheering )
- I put it there.

All of you, listen carefully.

These decisions
are getting tougher.

Stay out of elimination.

- Learn from
other people's mistakes.
- I feel for devonnie.

Even though it's her hands,
her decisions,

I just felt like
I let her down.

And now
we're just down to three,

which means our probability
of putting up a good dish

is now less than everybody's.

Moving forward,
stakes are way higher.

Now get some rest,

because the next time
we see you,

we're all going up a level.

- Good night.
- Good night.

- Good night.
- Thank you for your kindness.

- Good job.
- Thank you so much.

- Thank you, chefs.
- Thank you, chefs.

Oh, my god, jonathan.

( sighs )

that's my boy!
You're my boy!

( laughs )

this Sunday on
an all-new episode...

Today's challenge,
a next level brunch dish.

Brunch is not my forte. Aah!

Oh, no. Oh, no.
I messed this one up.

I'm gonna have to summon
every angel I know
to get me through this.

- Gordon: I am done losing.
- Today is war.

Nobody going home.
I'm getting dirty to win.

Chef arrington
seems highly unsure
about what I'm doing.

- Gotta hope that works out.
- Oh, my god!

- One of my chefs did
not make the platform.
- How is that possible?

This individual
shot themselves in the foot.