All language subtitles for Next.Level.Chef.S01E06.1080p.WEB.h264-BAE

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

Today's challenge,
we want you to create a burger

worthy of the next level.

It's really important
that team trailblaisers

wins the competition today

and gains safety
for all the team members.

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

this is horrible.

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

The winning burger
of the night, the wagyu.

Congratulations, team nyesha.

Pyet:
My heart can't take it.

Nyesha: Gordon and richard
have to nominate one dish

to go into
the elimination tonight.

Gordon: The ahi tuna burger
that is the most delicious,

jonathan, congratulations.

I'm sorry, devonnie.
Say goodbye to your team.

Tonight...

Today's challenge,
a next level brunch dish.

Today is war.
Nobody going home.

- I'll get dirty to win.
- Oh, no. Oh, no.

I messed this one up.

I'm gonna have to summon

every angel I know

to get me through this.

- Richard: Mariah! Mariah!
- Oh, my god!

That was a huge, huge mistake.

My heart is in my throat.
It's a wrap.

( music playing )

welcome back.
Line up, you talented bunch.

- Good morning, chefs.
- Good morning, chef.

Pyet, how excited are you
about taking the top spot

with that wagyu
short rib burger?

Over the moon.
I was so happy to be able
to save my team.

- It was the most confident
I'd seen you cook thus far.
- Thank you, chef.

Mariah, you're this close
always to being the top dish

and I can tell
it frustrates you.

- Yes.
- But listen, here's the deal.

If you've ever seen a race,
all you want to be

is in that
final pack of people.

- Okay.
- The good thing about
being where you're at

is you don't have
a giant target on your back.

Keep doing what you're doing.

Tricia, this competition

has been a roller coaster
ride for you.

- Yes, chef.
- One minute,
you're cooking up

one of the most beautiful
squad pigeon dishes,

and then on the next hand
you're nearly
setting me on fire.

What tricia have we got today?

Not the firebender tricia, chef.

Tricia on fire,
not setting fire.

- Yes, chef.
- Love that.

Is everybody ready to cook?

- Yes, chef.
- Good.

- Because today's challenge...
- Oh, god.

- ...Isn't an ingredient.
- Oh.

And it's not a cuisine either.

Today you'll all be creating
a next level brunch dish.

Ooh.

- Yeah.
- Okay.

It's the meal
that makes everybody happy.

- Yes, chef.
- It is.

Mostly because of those
bottomless mimosas, right?

- Oh, man, yes.
- For sure.

I have so much in common
with brunch.

Brunch is sweet,
it is excessive,

and it is best enjoyed
with a stiff drink.

I am best enjoyed
with a stiff drink as well.

Brunch has become a staple
for restaurateurs
all over the world.

It's a vibe.
It's a lifestyle.

You will each create
a brunch dish

that has components
that are both savory and sweet.

I, for one, am very excited
about this challenge

because I know
you can all make magic

in any one of those kitchens.

All right, then,
time for team ramsay to--

- gordon.
- Nyesha.

Are you sure
you're ready to cook

because I only see
three team members
on your team here.

- Oh, boy.
- I mean, you might
have to actually

put your chef jacket on
and get in there
with these guys.

It's not even halftime.
You're down to three players.

Nyesha:
Gordon already lost two chefs.

I mean, personally,
I want to him to know

that my team
has some real talent,

and we're not afraid
of anyone in this competition.

I'm looking
at my team right now,
and I'm looking at a finale.

- Sounds good to me, chef.
- Quality over quantity, chef.

Oh, wow. Bold.

- We may be down,
but we are not out.
- No, chef.

Today is war.

We're not going home.

We're sending someone home.

We're gonna crush them.

Right, team ramsay,
head over to the lift,
pick up a keycard.

Time to find out what floor
you're cooking on.

Tricia, tie that hair up
just in case it catches fire.

I'm serious.

- We're gonna win this, right?
- Yeah, absolutely.

Okay, I believe in us.
Let's go.

I'm totally okay
with the middle kitchen.

Just cooking
in a regular kitchen,

there's no
fancy-schmancy things.

I can do the middle kitchen.

Are we second or top?
I just don't know.

- God.
- Yes.

( cheering )

- thank you!
- Thank you.

Oh, my god.

Here we are again,
old kitchen!

Seeing that
I'm on the top level

and knowing
that the challenge is brunch,

I'm feeling
extremely confident today.

I feel like all the stars
are aligning for me to make
my best dish so far.

Wait.

- No.
- I knew it!

You ( bleep )!

( groaning )

- whoo!
- All right!

I'm like, "we're here."
that's okay.

This basement is, you know,
not that great.

Hopefully I don't have to season
my food with my tears.

- All right,
let's go, team blais.
- Chef blais!

I'm already stressed.
Hello, chef.

- Right, guys,
how are we feeling?
- Good, chef. Good, chef.

I know we've got
the smallest team now
and it's somewhat depleted,

but we are strong,
and we are gonna kick ass.

Whilst my fellow judges are
now taking the piss out of me

because our team's
gone down to three,
I'm actually quite relieved.

Do you know why?
I can spend quality time,
and we're gonna prove it today.

It's a brunch, right?
So it needs to have
that relaxed feel.

So we're not going
fine dining, okay?
Grab, grab, grab.

Don't come back minimalistic.

I've never seen
a minimalistic brunch dish yet.

It needs to be hearty
and full of flavor.

Brunch is not
that uptight to me.
It's for hungover people.

Yeah, so, like,
so much that you can do
with it, you know?

- Hi, chef.
- Hi, team.

- Hi, chef.
- Line up.

We have a lot of pressure.

When your peers
see your dishes today,

they need to scream
top level kitchen.

- I expect nothing
but the best up here.
- Yes, chef.

- Yeah? We got this?
Let's go, guys.
- We got this, chef.

- Right, line up at the door.
- Make you proud, chef.

Line up at the door.
Make yourselves proud.

Everyone, let's line up
on the rail over here.

Hands on that elevator.

As soon as that light
changes green, you go,
yes, team?

- All: Yes, chef.
- It's coming.
Platform's here, guys. Go!

- Chorizo, chorizo.
- Brunch vibes.

For me, the grab
is actually the hardest part
of this entire competition.

Meat, bread.
Oh, I wanted these more.

I'm so scared to go to
a grocery store after this

because I'm gonna be
fully bodying people
to get a hero protein.

Guys, think about your protein
and build around this, yes?

- All: Yes, chef.
- Seven, six, five,

four, three, two.

Grab what you need,
it's still here.

Let's go, guys.

( bleep )

nyesha: You're okay.
You're okay.

Gordon:
Let's start focusing, guys.

Three, two, one.
Go! Here we go.

- 30 seconds. Come on.
- Tricia: There's steak
over here, guys.

Get your lobster, bro.

The platform grab today
is all about me,

which means I might have to be
a little bit selfish.

- I'll take the lobs--
oh, ( bleep ).
- I'll take--

oh, ( bleep ).
I don't need chicken.

I wanted the lobster.

I should've thrown
that ( bleep ) down.

Damn it, reuel.
I thought we were friends.

Do you see any meats--
oh, ( bleep ).

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

- Grab, grab, grab!
- ( bleep )

- oh, god.
- Grab, grab!

I'm not playing any games.
I'll getting dirty to win. 110%.

- ( grunting )
- no, no, no, no, no.

- ( groans )
- slow down, baby. Slow down.

I'm coming around,
coming around, coming around.

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

- Grab, grab, grab!
Grab, grab!
- ( bleep )

reuel: You wanna see teeth,
so I'll show you teeth.

Today, big boy's
hitting the floor.

- ( grunting )
- well done.

In order for me to do
what I have to do,

that onion had to be
on my station.

This is how I'm sending
somebody home today.

Whoo! Let's go, baby.

Reuel, I love you, man,
but that's not cool.

I guess now
we're all competitors.

We're no longer teammates.

Richard: Go!

20 seconds left. 20 seconds.

Where's my meat?
I have no meat at all.

Right, I'm looking
for a protein. Hard to find.

- Excuse me.
- Five, four, three...

Lo and behold,
there's the cutest little

filet mignon waiting for me.

Two, one.
That platform's on the move.
Whatever you can grab.

The filet does
not belong in the basement

because it's so beautiful.

And I feel that way
about myself,

but I am here.

There we go. All right.
Your time starts now.

Let's go, trailblaisers.

All right,
everybody have a game plan?

Yes, ma'am.

Let's rock, baby.
Nobody going home.

We're not going home, guys.

We may be on the middle floor,
but I want top level dishes.

Let's go, team.

I'm feeling a winner
from this level again.
Two in a row.

Chef pyet,
what are you working on here?
It looks so interesting.

I'm gonna keep it native again.
I'm gonna make brunch frybread.

- Beautiful.
- It's gonna have strawberry
salsa, chorizo,

and a little fried egg on top.

So frybread is
like a biscuit dough,

and then you roll it out
and then you fry it.

Nyesha: Who showed you
how to make that?

- My grandmother, chef.
- Oh, the best.

- Yes.
- Awesome.

Pyet:
The best thing that I can do
is just honor who I am

and what people are
and what they eat.

So I'm going to take
all of my positive energy

and really throw it
into this challenge today.

Sexy egg.
Come on, girl.

Is there one ingredient
that you would've liked to grab?

- Citrus of any kind.
Yes, I need citrus.
- Is that right?

- Chef angie,
what you working on?
- An awesome bread pudding.

I used some cinnamon and nutmeg,
lots of sugar,

a hazelnut sauce,
a perfect egg on top,

and I'm gonna do
some crispy, yummy bacon.

- Nyesha: Yum.
- So it's gonna be sweet
and savory.

- Beautiful. Beautiful.
- I'm gonna kill it.

How is it that you're able
to stay so calm when you cook?

Well, I was
a first responder in my 20s,

- and I do get tunnel vision.
- Wow.

Here it's just food,
but I do act like
lives are on the line.

Yes, yes.

This really is what I should've
been doing my whole life.

So I am here to prove to myself

that I made the right decision.

But as far as gameplay goes,

nobody is raising
an eyebrow to me.

It seems like they don't realize
I haven't cooked a bad dish yet.

Oop. Turn it down.
Turn it down, baby.

Nyesha: We have sweet
and savory elements coming off

of every single one of these
chefs' kitchens today.

Team nyesha came to play!

Just under 38 minutes to go.

Come on, guys. We wanna this.

Reuel, tell me what we got.

I'm gonna do a riff
on fried spicy lobster
on a biscuit,

treat it liked fried chicken.

Giving it, like,
a crab boiled flavor.

And where's the sweetness
coming into this?
How are you gonna elevate that?

The sweetness is definitely
gonna be from that maple,

so we're gonna treat it
like hot fried chicken.

- Lobster is super
difficult, yeah?
- Yes, chef.

Get it right
and it's a showstopper.

You don't look like a guy
that cooks banquet food.

Banquets get such a bad rep.
I bust my ass.

This is me proving to myself
that blood, sweat, and tears,
I'm gonna earn that respect.

So far you've got my respect.

We're not about to get another
elimination on our squad.

Somebody from the other team
is going home.

Pull this one off, yeah,
and get your team to victory.

- Reuel: We're here to win.
- Right, young lady.

- Tricia: Yes, chef?
- Give me a g.

- G?
- Give me an a.

- A.
- Give me an s.

- S? Gas?
- Turn the gas on.

- Yes, chef.
- Come on.

Tricia: I'm not
( bleep ) up today, chef.

Tell me about the dish then,
because you got

some great ingredients--
shrimp, asparagus, eggs.

Yes, I will be making a quiche
with a shrimp and corn purée.

- Stop, stop.
A quiche in 45 minutes?
- Yes, chef.

It's a brunch, so it needs
to have that relaxed feel,

but if you can do
a quiche in 45 minutes,
this could be a miracle.

Man, this sounds exciting.

Middle floor,
next level dishes, yes?

- Yes, chef.
- Heard, chef.

Focus, focus, focus.

Guys, we don't have the bills
to pay for the freezer door
being left wide open.

It's the basement!

- Under 25 minutes to go.
- Ooh! Oh, my god. Okay.

- All right, mariah.
- Yes?

So what are we doing?

Like, an open face
breakfast sandwich with sausage.

I think with the chicken,
I'm just gonna use the skin.

I have some cheese
and then an egg.

Some luscious
sunny-side-up egg.

You got a lot of flavors
that work well here.

Breakfast sausage
is a clutch call

because you got all the spices
that go into breakfast sausage.

You added some flavor in there
to make your own patty.

- Yes.
- You're so talented.

- You've been the top tier
the whole tournament.
- I appreciate you.

There's a lot of energy
brewing inside of me,

and I think it's because
I've come so close every time

to having top dish,
but I know I can do better.

And so I'm focusing on creating
something that's amazing.

Oh, my gosh.
This thing is huge.

It's the largest
potato masher ever!

- What am I gonna do with this?
- The largest one ever.

I'll use the wooden spoon, chef.
I got it.

What technique.
You're making beignets?
What are you--

- no, sir,
- I'm making fried chicken.
I love this.

Fried chicken with biscuits
and peach strawberry jam.

You drop the batter
onto the pan.

They're rough biscuits.
They're rough biscuits.

Okay, great, all right.

Jonathan's chicken is

a risky choice right here.

Chicken breast is so lean,
it dries out quickly.

He's really gotta
nail this one,
because let's be honest,

he's been trending down
in this competition.

He needs to prove
he belongs here.

- This challenge was built
for us down here.
- I agree.

You got they got
a liquid nitrogen tank
at your local greasy spoon?

No, they got cast iron pans
that barely work,

and they've been making
it happen for 50 years.

What a gift
to be in the basement
for a brunch challenge.

How's the top floor, nyesha?
How's it going up there?

Just a little bit
of sweetness.

Nyesha: I wanna see
that focus and fire.

None of this
is gonna be given to you.
You gotta earn it.

Rocking and rolling, chef.

Guys, what are all
these brunch dishes missing?

- A drink?
- Hello!

- Oh, dear.
- Citrus!

- Oh!
- Yes, yes!

When that platform hits,
grab whatever you need.

- Oh, god.
- So you can grab multiple
varieties of citrus.

- Zach, you got your wish, bud.
- Thank you, god.

This is exactly what I need
to make a beautiful
hollandaise sauce.

You know,
I need some citrus in there.

- Oh, my god. Oh, my god.
- Five, four, three...

- Oh, no, oh, no, oh, no.
- ...Two, one.

Grab it, angie.
There you go, girl.

Gordon:
Grab whatever you want.

Anything you want.
Citrus! Let's go!

- Let's get some acid in there.
- Tricia: No panic.

Oh, hell no.
I hate the platform with, like,
a burning, burning passion.

Gordon:
Three, two, one, and go!
Grab, grab, grab!

Just do it.

What is this?

When the platform drops,
you gotta grab some citrus.

- You can grab as much
as you want, okay?
- Oh, hell yeah.

- Grab whatever you want.
- Oranges, oranges, ooh!

- Look at that. Clementines.
- Move, move.

- Three, two, one.
- Oh, my god.

That platform is on the move.
Grab what you need.

Everybody loves citrus.

What I do? Grab a grapefruit.

- Why? I don't know.
- All right, ae.

- I have a fruit salad, chef.
- Okay, let's go.

- I'm gonna cook steak and eggs!
- Steak and eggs. Okay.

Yes. And then for the eggs,
it's gonna kind of be an omelet.

You make a perfect omelet
for a chef,

and you are gonna save
this team, all right?

- Oh, please!
- No pressure.

Especially down here
in this kitchen, like,

we don't have nonstick pans
because--

I know.
I'm worried about that.

- Okay, so, so am I.
- For sure.

Ya girl is stressed.

How am I gonna cook
these beautiful omelets,

make it all soft and fluffy
and not stick to the pan?

Okay, listen, you got one shot,
so let's go make it happen.

How's that going?
Oh, my god. Oh, lord.

All right, well, it looks like
it's browning a little bit.

We gotta get moving because
the eggs are gonna start
to brown on the bottom.

You're wasting time over here.
We gotta go. We gotta go.

Oh, man.
Ooh, it's sticking

- aah! Oh, lord. Oh, no!
- Make it look beautiful.

How's that going?
Oh, my god. Oh, lord.

All right, well, it looks like
it's browning a little bit.

We gotta get moving because
the eggs are gonna start
to brown on the bottom.

You're wasting time over here.

Oh, man. Ooh!

- Okay, okay.
- Okay, okay, that's good.

All right.
Yeah, you're good.
You're good.

The great thing about an omelet
is you can reshape this.

- Okay, chef, thank you.
- Okay?

Brunch is not my forte.

I drink my brunch
99% of the time.

I'll get a mimosa
and just spray a little bit
of orange juice on there.

- Pshew, pshew!
- Let's go. Let's go.

Listen, right now
team blais is basement.

Courtney's got a seven-course
breakfast working.

Jonathan's making
homemade biscuits.

We got steak and eggs for ae.

And mariah, as usual,
has 19 ingredients.

- Oh, my god. Okay.
- Courtney, you're flying.
You're cruising right now.

This is, like,
the big breakfast.
This is, like, a classic.

I'm doing french toast, bacon,
home fries, scrambled egg.

Courtney:
It is extremely important
we rock this challenge

so that we can keep our four
and continue

to have an advantage
over the other teams.

We didn't come to play.
We came to win.

A lot of work
to be done over here,
courtney and mariah.

Just make sure
we got the timing
figured out, all right?

We got the time.
We got the time.

Okay, fam, I see you out here.

Giving me ptsd, man.

Kenny, how do you enjoy cooking
on this middle floor?

- Anywhere you put me.
Doesn't matter.
- Doesn't matter where, right?

Does that come
from being a hard knife,
going kitchen to kitchen?

Absolutely. Just being able
to adapt and overcome.

I've been in the industry
14, 15 years now,

and I've been in restaurants,
hotels, bistros.

I wanted to branch out
and kind of do my own thing,

so that's where
the knife for hire came in.

I just started
working on my own,

making my own decisions,
making my own money.

- What'd you get?
- I'm gonna do steak and egg,
then do a crepe with it.

You said you're gonna wrap it
in a crepe?

- Yes, chef.
- Wow.

I have to turn this up.

I went out on a limb
and I'm gonna do a crepe.

Don't overcomplicate that,
kenny.

- Okay, please?
- Absolutely not. Yes, chef.

Attention to detail
at this point is everything.

I gotta be the top dish.

Gordon: Big challenge.
An amazing brunch dish.

My team's three dishes--
lobster,

the most amazing steak,
and shrimp.

Honestly, I am done losing.

Today we're going to
the next level.

Let's go, guys.
This is the time to push.

Sense of urgency,
keep it high, yes?

- All: Yes, chef.
- Zach, I know you are
a longtime line cook.

- Yes, chef.
- Is this the first time
you've made brunch?

I was in charge of brunch at
a couple different restaurants.

- Oh, amazing.
- I rose through the ranks
of restaurants

starting at diners
cooking breakfast.

Worked my way up,
and I was in charge of one of
the nicest brunches in the city.

It's probably the thing
I'm most confident cooking.

I'm gonna be making
a nice hollandaise

smoked salmon, benny,

a nice little
crispy seasoned potato.

I'm gonna candy some
of the orange peels
for my citrus.

- Flavor bomb?
- Yes, chef.

Excellent. Very comfortable
with making hollandaise?

Yes, chef,
I've done it 100,000 times.

- 100,000? Wow.
- It's good, but it's spicy.

Gotta hope that works out.

We need to be working
with speed and intensity.

- All: Yes, chef.
- Bring it. Bring it.

Let's fry it, let's fry it,
let's fry it...

Chef amber,
what you working on?

Amber:
English muffin french toast

and a pork peach potato hash.

Brunch is for soaking up alcohol
and bad choices,

and nothing soaks up
a rough night

quite like french toast
and hash.

Made it very savory
to balance out the sweet peaches

that are gonna
get combined with it.

Where's the sweetness
coming from?

Brown sugar.
Is it too sweet?

You might wanna think
about not having too many
sweet elements

because if you're using
those sweet peaches,

there might not be
a reprieve, right?

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

- Maybe a little butter?
- Just a little, you know,
a little love.

Love and butter,
that's my main ingredients.

But I'm positive this is so
spicy and herbaceous and savory,

it's gonna
come together beautifully.

- Make sure it's not
too sweet, okay, chef?
- Yes, chef.

Nyesha: Look, team nyesha's
got bread pudding,

french toast, frybread,
and eggs benny.

Cooking up here
on the top level,

it's important
to understand your vision
and execute it, right?

And I know that my team
will do just that

with these
amazing dishes today.

Start dialing in your dishes,
my team.

That's the most beautiful
frybread I've ever seen
in my entire life.

Like, come on, girl.
How are your potatoes looking?

Maybe 30 seconds too long,
but they're not burnt.

All right, listen,
we're cruising down to the end.

- We should be thinking
about plating.
- Ooh, god.

- Mariah, are you
doing all right?
- I am.

Okay, you gotta get going.
I'm a little worried
that you got a lot going on.

Just like the burger challenge,

sandwiches are
challenging to plate.

- We're running out of time.
- Are we? Okay.

- Mariah, are you gonna make it?
- I believe so, sir. Yes, chef.

- We're plating very soon.
I'm worried, I'm worried.
- Yes.

Behind. Hot, hot, hot.
Hot behind. Behind, behind.
You're good.

Tricia: Oh, there's a fire.
And again.

♪ there's a slight fire,
but it's okay ♪

gordon: Tricia on fire again.
Story of my life.

Two minutes left!
It is go-time, team blais!

Mariah:
All right, you guys, this is it.
Plating right here.

Last two minutes, guys!
Start plating!

- Let's go, boy. Let's go.
- Tricia, I want a winning dish.

I'm gonna give it to you, chef.

This is it now.
This is it!

- Let's start plating!
- All: Yes, chef.

Steady hand, baby.
Steady hand.

This is the last
final moments of cooking.
Tie it together.

- Perfect plates, no less.
- Oh, no. Okay.

Come on. 30 seconds
to make that magical.

- 25 seconds to go.
- Stop shaking.

The platform is on the way,
team blais!

- That sound is haunting me.
- Courtney: Oh, my goodness.

Let's go, let's go!
Get over there!

- Mariah: Wait, what?
- Go! Go!

Get over there!
Five seconds, let's go!

We gotta get over
to the platform. Let's go!

- Move, move.
- Mariah?

- Yes?
- Mariah?

- Mariah! Mariah!
- Oh, my god! What?

( sighs )

let's go, let's go!
Get over there!

- Mariah: Wait, what?
- Yeah, we gotta go.
We gotta go.

Five seconds, let's go! We gotta
get over to the platform.

- Move, move.
- Mariah?

- Yes?
- Mariah?

- Mariah, mariah!
- Oh, my god. What?

( sighing )

- I didn't know we were plating.
- You didn't hear him say--

- no.
- Are you okay?

No. No, I'm not.

I totally blew that. Like...

Now I don't know what happens.

Someone from my team needs
to have the top dish

or I'm gonna be up
for elimination.

- Seven, six, five--
- let's go!

- Kenny! Four, three--
- I'm here, chef!

- I don't wanna break my egg!
- Two, go!

Go, go, go, kenny!
Go, go, go!

- Let's go!
- Kenny: Yes, sir.

Nyesha: Dial it in.
Tight plates.

Ten, nine, eight,

seven, six, five, four--

let's go. That platform's
not waiting for you.

Come on. Get it on,
get it on, get it on.

- Guys.
- It's okay. Put it on, baby.

- You got it. You got it.
- Oh, my god.

Okay, 45 minutes to create
a stunning brunch dish

with a savory
and sweet element,

and that beautiful citrus
from the mid-round drop.

Shall we start
from the top please? Nyesha.

Nyesha: First up,
an english muffin french toast,

pork and peach hash.

This is topped
with pickled blueberry
and a poached egg.

Wow. Pork is delicious.

Right amount of heat in there.

But I'm just getting obliterated

with the amount of sweetness
on this dish,

this overpowering sugar.

Next up,
brioche bread pudding
with blood orange.

It's served with
a chocolate hazelnut sauce
and candied bacon.

Visually, nyesha,
how is that for you?

A bit odd to place the egg
on top of the bread pudding.

Yeah, for me, it's bizarre.

Richard:
All right, I'm gonna try it all
together and be brave here.

Gordon: All together?

Your ass is gonna be running
faster than usain bolt.

I'm just so confused.

Fried egg with chocolate sauce?
Man, that's a tough one.

That really broke my heart
because I'm better than that.

I just let myself down
and I need to do better.

Next up, we have chorizo
and a frybread made from scratch

with a strawberry salsa
and sliced fresh avocado.

Eggs cooked beautifully. Oof.

Yes, eggs are perfect.

Nyesha:
So bold to create a bread
and make a bread,

not just take one
off the platform.

Frybread, that's delicious.

That strawberry salsa,
I'm here for it.

Nyesha:
Pyet is really starting to rise

to the top
in this competition.

This dish is screaming a 10
in creativity,

and honestly my team needs it
if we're going to stay out
of that elimination.

Let's taste this last one.

Smoked salmon croissant benedict
with twice-cooked potatoes

and a candied citrus zest.

Richard:
I love that this dish didn't
go overboard on the sweetness.

I love that little
candied hollandaise.
What a nice, quirky idea.

What wasn't for me is that
train track of overcooked
potatoes in the middle.

What a shame.

Middle floor.

A take on a steak and eggs
wrapped in crepe.

Definitely, uh, large.

I would definitely order this
to share with my brunch buddies.

The new york strip is tender,
seasoned beautifully.

It's like a sort of breakfast
after a night-after party.

It just, it goes on
and on and on.

Can you name that dish?

It's a crepe, it's a burrito.

A crepe-arrito.

Gordon:
A crepe-rrito.

This is a take on a quiche.

Quiche done in 45 minutes,
virtually impossible.

Nyesha: I love the citrus
coming through,

but this does not
read brunch to me.

It seems very compartmentalized.

There's just too much
saucework going on.

It's, like, a painter's pallet.

This individual
shot themselves in the foot

by trying to be too smart
for brunch.

Next, fried lobster,

chive biscuit, and the maple
for the sweetness.

Took the lobster
from the drop. I was amazed
that hit the second floor.

Richard:
Not an easy item to cook.

- The lobster's perfect.
- Nyesha: Love the idea
of a fried lobster.

That is a next level technique.

I'd like to see this
on one of my restaurant menus.

After tasting
my team's three dishes,

I've got one lobster
which is incredible,

new york steak
wrapped in a crepe,

and then one
deconstructed mess,

but it only takes
one stunning dish

to save your entire team.

Down to the basement.

We'll start right here
with an all-american
breakfast platter.

It's not a restaurant dish,
but that's what I love about it

because it's a perfectly cooked
home brunch.

A perfect balance
of the savory and sweet,

exactly what brunch should be.

Our next dish over here,
fried chicken breast

with biscuits and gravy.

This chef should
go into the business

of biscuits
with butter and jam

because
that's a dish on its own.

That marmalade is next level.

Biscuits are phenomenal.

The kind of biscuit
you need to take two days

to sleep it off
after eating it.

The big issues I have
with this dish, it is dry.

You got all me excited and
you just kicked me in the nuts.

- Our next dish, again,
we're in the basement.
- Gordon: Wow.

This is steak and eggs.
This chef was gifted all the way
from the top floor.

Filet mignon that went
all the way down to the bottom.

The sauce is hoisin
and molasses.

Very beautifully cooked
classic omelet,

and then a little parfait
with a spiced yogurt.

Oh, my god. I'm scared.

How the hell did a filet mignon
get down to the basement?

Someone sneak one in?

I wish my team
would've grabbed that filet.

Amber:
I'm thinking chef arrington's

gonna give us a real
talking to about our grabs

after seeing
the incredible ingredients

that made it
to the floors below.

That steak is just
melting in your mouth.

And that little kiss
of hoisin sauce, beautiful.

I love that you've just gone
above and beyond a fried egg.

Okay! I did that.

Last up over here,
gordon, nyesha,

one of my chefs
did not make the platform.

( gasping )

- how's that possible?
- Caught up in the presentation
of their plate, perhaps.

- It just didn't make it
to the platform.
- Oh, dear. Um, okay.

Mariah:
That was huge, huge mistake.

If you don't mind,
I would love you
to try the dish.

- Nyesha: Of course.
- Gordon: Yeah, love to.
Why not?

Richard: This chef made
the ultimate breakfast sandwich,

fried egg,
crispy chicken skin chicharrón,

- a little bit of aioli
under there, melted cheese.
- Textbook.

Look at that egg.
How beautiful is that cooked?

Where did we get
the chicken skin from?

Richard:
This chef grabbed some pork
sausage and also some chicken

and used the chicken to get
this textural contrast.

Gordon: Wow.

- Nyesha: Mm.
- That's the money there,

the crispy chicken skin
and that fried egg.

I'm really sad
it didn't make the platform.
What a shame.

Nyesha:
Honestly, that would've been
one of my top picks.

It's too bad it's disqualified.

Ugh! It hurts bad.

It's like pouring salt
on my wounds.

I put so much effort
and so much work into it,

it's killing me inside.

All of you, give us a moment,

because we've got some
serious deliberating to do.

Richard:
Team blais is in rough shape.

I got one chef
who overcooked chicken,

I got one chef who didn't
even get a plate up.

I'm just hoping
we have a fighting chance with
ae and courtney's dishes.

I'm so sorry,
but that dish that your cook
left off that platform,

that's the best dish
of your bunch.

- Absolutely.
- Nyesha: 100%.

Let's talk about the dishes
that actually made the platform.

- The fried lobster biscuit.
- Nyesha: Absolutely.

Richard: It really looked like
it came from a restaurant

that dominates brunch,
not just serves it.

Yeah, the fried egg
on the fried flatbread

with the pork underneath,
delicious.

Everything seasoned beautifully.

Richard:
Two really good dishes,

but which one would bring you
back for a second bite?

- Shall we?
- Yeah, sure.

- All right.
- ( indistinct chatter )

- here we go.
- Richard: All right, chefs,

only one dish
was good enough to save
their entire team

from the elimination round.

I really want this win
for myself and for my team.

I don't want us to go into
another elimination challenge.

- The lobster biscuit.
- Let's go!

( muted chatter )

- good job, man.
- Congratulations.

Reuel, you cooked
with conviction today.

Beautifully done.
You've saved yourself
and our tiny team.

Reuel:
Today the wolf came out.

I'm letting them know
it's gonna be a problem.

Okay, which means, sadly,
nyesha and richard,

both your teams
will be facing elimination.

Richard, please,
who are you sending in?

Timing's
the most important thing
that we can master as chefs.

We're sending the missed plate,
mariah, into the elimination.

- Wow.
- You're gonna have to
prove to me

and the rest of your team
that you can remain
in this competition.

- Yes, chef.
- And I know you can.

- You got it.
- Gordon: Nyesha?

This is the toughest part
for me.

- I'm scared.
- It's difficult.
Which way do I go?

Do I send in angie,
who has been one of my stronger
cooks until today,

to knock out richard's team?

Or do I send in my weaker cook

to prove that she belongs
in this competition?

The dish
I'm putting forward today...

It's...

The dish
I'm putting forward today...

It's me.

In this intensity,
I don't think my body
has understood

it's not actually
life or death.

I feel like I'm at peak
adrenaline and peak stress.

I'm scared.
I sure don't want

to have to out-cook mariah
on a day like today.

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

The dish that will send someone

into the head to head
elimination cook-off is...

The english muffin french toast.

I needed more
from you today, amber.

Sorry, chef.

I needed more
from me today also.

When you want something
this bad,

it's really hard to think
about it coming to a close

when you're nowhere
near the finish line
you imagined for yourself.

I'm not ready
for this to be over.

I want you to go into
that elimination tonight

and prove why you belong
in this competition.

- Understood?
- Sorry, chef.
Understood, chef.

- Let's go.
- We're gonna take her out.

Mariah:
I know that my competitors,

maybe they're looking forward
to me going home,

because I am their competition.

I'm flattered
if they want me to go home.

That means that I am good
and that I am a threat.

All of you, please,
say goodbye to the two ladies.

- Head up into the lift.
- ( indistinct chatter )

- you got it.
- Let's go.

Okay, ladies, for tonight's
elimination cook-off,

it's all gonna
come down to a dish
created with something

that always goes with brunch
every time-- coffee.

You'll need to create
on stunning coffee infused dish.

This elimination, I'll be
with you during the cook.

Richard and nyesha will join us
after you finish cooking.

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

Amber:
I am fired up right now.

I am an underdog
when it comes to experience,

but that doesn't mean
I'm not here to win.

Right, both of you,
best of luck.

Head up into the elevator.
I'll see you shortly.

Throughout this competition,
amber has not seemed
to be able to step up,

but I know she's got
a lot of fight in her,

and I really need her
to bring that energy into
this elimination cook-off.

It's not going to be easy
going up against amber.

It's her second time
in elimination,

so she's a little bit more
familiar with intense pressure.

She's felt that before.
I haven't.

Right, here we go.
30 minutes is not long,
so make it good.

- Both: Yes, chef.
- One beautiful
coffee inspired dish.

- Let's go.
- That's exactly it right here.

I grab the ribeye because
it is my favorite type of beef.

It's fatty and rich
and delicious

and can hold up to some of
the bitter and spicy flavors

I'm going to ask it to uphold.

- ( overlapping chatter )
- oops, sorry.

I grabbed the filet
because I know I can add
a lot of flavor to it.

I am kind of going for,
like, a southern-inspired
type of vibe.

Tell me about the dish.
Where are we going with this?

- I plan on doing
a coffee rubbed filet.
- Nice.

And I'm going to do
a red-eye gravy
with the coffee extract.

- Love it.
- Going to do a tomato salsa.

- You should not be in here
tonight, you know that?
- I know, chef.

- Because that dish tasted
delicious, you know that?
- Thank you, chef.

- Okay?
- This could be the last time
I cook in this competition.

I could possibly
be going home,

so I have a lot
riding on this dish
that I'm going to create.

- Do not leave yourself
short of time, okay?
- Yes, chef.

- Amber, what'd you get?
- I am doing an
aztec-inspired ribeye

with an adobo sauce
and a creamy purée underneath it

- of this cauliflower and some
roasted veg on the side.
- Good. I love that.

I've got a lot
to prove right now,
and I'm gonna do it.

I've cooked with coffee before,

but this is do or die
30 minutes.

Now was the time to step it up
and be a little braver.

Coffee's gotta shine, okay?

So make sure it's nice
and fragrant, yes?

- Yes, chef.
- Good luck. 3 1/2 minutes gone.

- I hate it when people
use the peeler like that.
- I know.

Amber, use your peeler
both ways. Scrub it.

And get close to the stem.
Make it beautiful.

You want immaculate.

I want amber
to knock mariah off
of the competition.

Mariah is a machine.
She is a threat to all of us.

10 minutes gone,
20 minutes remaining.

- Right, how's it going?
- It's good, chef.

- What's that in there?
- Red-eye gravy.

- Just don't get it
too gloopy, okay?
- Okay. Heard.

Do you need to add any sugar
to your sauce?

- It's spicy as hell.
- Pyet: Okay.

This sauce is hot, y'all.
Like, real hot.

So what I do know I need
is something creamy and velvety

to stand against
bold spicy flavors.

- Oil?
- Oil, salt, pepper.

I've never made
a cauliflower purée,

but in my mind,
that would be lovely here.

Check.
See how tender it is.
Feel it.

- Is it tender?
- No.

- So it needs to keep going.
- So I'm gonna do my darnedest
to create one now.

Gordon: Right, good.

What's the garnish in there?
What is that?

I have some coffee dusted
fried onions.

- Touch them. You want
a touch more crispy, okay?
- Okay.

- The judges are gonna
absolutely spit that out.
- Heard. Behind you.

We're down to four minutes
remaining.

- Finish strong, ladies.
- Nice.

Back up. On here.

Good. Beautiful.
So not quite cooked.
Back in.

Try and test them when
they're in the oven still.

- Yes, chef.
- There you go.

Mariah, it's getting brown!

Mariah has
very selective hearing.

- Yeah, you can slice it.
- And plate it that way?

- Mariah!
- She needs to get those things.

I yell at her like,
"mariah, the onion rings!
This is gonna burn."

- mariah, they're dark.
- Mariah, the onions!

Yes? Okay.

- Mariah, they're dark.
- Mariah, the onions!

Yes? Okay.

- Mariah!
- I'm going. I hear you.

I hear you. I'm coming.

Mariah: Not getting
my plate on the platform
was a huge mistake.

So there's very little
room for error.

Good job, mariah.

If the onion rings were over,
it's a wrap.

We're down
to two minutes to go!

- Start plating.
- Finish strong, ladies.

- Gordon: Big push now, please!
- Finish strong, ladies.

Make it look beautiful.
There you go.

30 seconds to go.

Elimination is
on the line, guys.

- Come on.
- Things are chaotic.

I am not feeling great about
how done my carrots are,

and I see that mariah
is also doing a steak.

Now I know we're really going
apples to apples here,
and mine better be better.

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

And stop! Well done.

I ran out of time,
and after slicing my steak,

realized I did not taste it.

- I'm concerned.
- You have both have cooked
brilliantly. Well done.

- Wow, nyesha.
- Chef.

- And richard.
- Chef.

If only you could've seen
what we've just witnessed.

Two phenomenal dishes.

If this goes to a tie,
I'm gonna have to break that.

This is one is a filet mignon
that has a coffee centered rub

done with a salsa
and fried onion rings.

Here we have an aztec take
on a ribeye

sat on a cauliflower purée
drizzled with a sauce
and roasted carrots.

Amber: I'm just really feeling
pretty strong about it

other than maybe
it's a little too simple.

Right, the filet.

Nyesha: Love the texture
coming from the onion rings.

Cooked beautifully.

I'm not getting
a lot of coffee flavor.

I disagree with you, nyesha,
as far as coffee flavor.

I'm getting the red-eye gravy
sort of vibe.

I'm not a fan of the salsa
here at all.

I have to say that's really
what's blowing my palate out.

There's a beautiful brightness
and acidity from that salsa,

but it's overpowering
the rest of the dish.

Mariah:
I am feeling frantic, anxious.

There's a lot on the line.

Let's concentrate
on the ribeye, please.

I have just got a deafening
heartbeat in my mind

and I'm just thinking,
"please, please love this."

texture of the purée
is stunning.

The sauce is very spicy,
and it's blowing my palate out.

Carrots a little bit underdone.

Cauliflower's ethereal.
It's so light and fluffy.

And the sauce, I'm getting,
like, chipotle vibes.

A little bit too strong,
a little too smoky.

It's blowing away
the coffee flavor.

So, nyesha, which dish
are you sending home, please?

Oh, my gosh. So difficult.

I just don't want
to send amber home.

I don't want to lose
any of my team.

The ribeye with the cauliflower
is the dish I enjoy less.

Richard:
This one is tough.

Losing mariah
would be devastating.

She was my first pick
in the draft,

and she's team blais'
resident badass.

I hope I'm gonna make
the right choice here.

My least favorite dish

under the circumstance
with this challenge is...

It's the ribeye dish.

The ribeye was cooked
and owned by amber.

The one big issue with this dish
is the sauce is way too hot.

The fact that
you've got one of
the most expensive cuts there,

it doesn't need
such a voracious heat.

But you have just put in
an extraordinary 30 minutes,

and you should be
incredibly proud.

I have no kitchen training,
and this was brave.

My heart goes out to you, girl.

You're a chef that
no doubt cooks with love,

and you can't teach that.

- That comes from
an authentic place.
- Thank you.

Amber, this was delicious dish.
I meant what I said.

And it's sad to lose you even
though you're not on my team.

You've been cooking
some delicious food.

Amber, I'm really sorry,
but you will not become
the next level chef.

Please say goodbye to your team
and head to the elevator.

Don't you feel sorry.
You deserve that.

Girl, when we go back
to texas, I'm telling you,
I'm gonna hit you up.

- You can buy me a drink.
- ( laughing )

gordon: Take care.

Amber:
I started this competition
on a difficult note,

but I have fought
every step of the way,

and I will always be
proud of that.

Mariah, first of all,
well done.

- Thank you, chef.
- Second great dish of the day.

- You do deserve to go
to the next level.
- Thank you, chef.

I feel amazing.

I deserve to be here,

and I deserve to win
this competition.

Top ten!

Top ten! Oh, my gosh.

One third
of the competition has gone.

The next time we see you,

the dish you'll be cooking
will have a huge impact

on this competition.

And be prepared for surprises
along the way.

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

Good night.

( music playing )

- I did too much!
- What's new, girl?

I did too much.

Next time
on "next level chef"...

Today things are about
to take a step up.

- No team is safe today.
- Oh, god.

The worst three dishes
will head into elimination.

Only one of you
will come back.

- ( bleep )
- this is crazy.

I'm starting to panic.

Each time I'm getting
used to the competition,

- it levels up again.
- The stakes are high.

There's only ten of us
and two of us are going home.

I can't be
in the elimination tonight.

- It's do or die.
- I don't want to go home.