All language subtitles for Next.Level.Chef.S01E07.1080p.WEB.h264-BAE

Previously
on "next level chef"...

You'll all be creating
a next level brunch dish.

- Mariah, mariah!
- Oh, my god!

Mariah:
My dish didn't make it
to the platform.

One dish was good enough
to save their team from
the elimination round--

the lobster biscuit.

- Let's go!
- Gordon: Nyesha and richard,

both your teams
will be facing elimination.

Which dish are you sending home?

- It's the ribeye dish.
- Amber, I'm really sorry,

but you will not become
the next level chef.

Tonight...

Richard: Things are about
to take a step up.

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

The worst three dishes
will head into the elimination.

Only one of you will come back.

- ( bleep )
- ae: This is crazy.

Tricia:
I'm starting to panic.

Each time I'm getting used to
the competition,

it levels up again.

Courtney:
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.

Do or die.

I don't wanna go home.

Welcome back, guys.

Line up, please.

Excellent.

How are we feeling, angie?

I feel great.
I'm so happy to be here.

How do you take down
the rest of the competition?

I do my best on the days
they mess up.

I've played it pretty safe
in this competition.

I think it's important to
not alert the other contestants

that I'm here to take them out.

We started weeks ago
with 15 of you.

And we are down
to the top ten.

You guys are clearly
the cream of the crop.

The difference between
a winning dish and a dish
that could get you sent home

is down to a single ingredient.

Things are getting to a point
where it's do or die,

sink or swim,
if you can cook or not.

This is the time to separate
yourself from the pack.

If you're a sheep,
you're a sheep,

but everybody else
who got some canines
gonna be biting today.

Gordon told you the last time

that things were
about to take a step up

and get more difficult.

So today you'll tackle
one of the trickiest
proteins out there.

Oh, god.

- Seafood.
- Yes!

All I really wanna do
is go jump up in the air and go,

"yeah!", like a cheesy
'80s movie.

The difference between
overcooked and undercooked--
razor thin.

At work, I'm always
the guy cooking seafood

'cause it's the most expensive
thing on the menu,

and they wanna make sure
it's done right.

I feel like this is
the perfect challenge for me.

You're gonna wanna do well today

because there is
no team immunity

and no one is safe
from elimination.

At the end of the day,
the worst performing
three dishes

will head into the elimination.

Only one of you will come back.

- What'd you--
- ( bleep )

two of you will leave
the competition for good.

Tricia:
This is emotionally taxing.

It feels like each time
I'm slightly getting used
to the competition,

it levels up again.

Like, at some point
they're gonna be like,

"now fly to the platform,"

and I'm just gonna be like,
"whoo!"

and then next level,
you're gonna have to teleport.

You'll each have 45 minutes
to prove

that you are the next level.

All: Yes, chef.

Richard:
Good luck, trail blaisers.

Grab a keycard,
head to the elevator.

Let's see where you end up.

- Codspeed.
- "cod spe--"

we came to do
what we love, guys.

This competition is crazy,

but I don't mind
what level I get

because I'm stressed
at all levels

so it doesn't even matter.

Yes, yeah!

- ( humming )
- I got this one?

- Whoo, all right.
Second floor kitchen.
- Jonathan: Okay.

Glad to be in the middle,
but the stakes are high.

There's no team immunity.

That means
that all of us collectively

are going to have to create
the best dish

that nobody is eliminated.

We're the only team left
with four.

Yes, we are,
and let's keep it that way.

I'm looking for coconut milk
and chilean seabass.

Yo, chilean seabass,
I get this,

I'ma ( bleep )
this ( bleep ) up.

I might gun for the seabass too.

- First man get it.
- Yes.

Finally!
Welcome back!

Ah, hello, beautiful!

Baby, I'm home.

Oh! A blender.

We're gonna
have number one dish.

Number one dish, baby.

Angie:
We don't have seafood
in lubbock.

We are landlocked,

and my worst fear
is seafood in the basement.

Like, if I could just get
the top floor today,

I would know that
angels were looking after me.

Oi, yoi, yoi, yoi, yoi.

Dang it!

All right, guys.

I'm really trying
to psych myself up,

but my nerves are major today.

- What's up, team?
- Hey, chef.

Winning here
requires excellence,

and you're only as strong as
the weakest link on your team.

Line up, please.

With no team safety today,
cracks are gonna show.

I just really hope it doesn't
break my team apart.

Nothing else matters
except this cook today.

- Yes.
- All right, team blais,
let's fall in line over here.

We got the most people left
on this team.

- I know!
- Yes.

Listen, tonight trail blaisers

have a huge target
on our backs.

We got four people left
and we wanna keep it that way.

Double elimination,
we're not worried
about that right?

No.

Because if you cook
a great dish,

you're not even going into that.

Right.

We got the best ingredients
and you got the best pick.
Show it off, okay?

Right now we're separating
the sort of the good
from the average.

With three people going into
the elimination cook,
everyone has to step it up.

We're on the top floor,
and my team needs to produce
top level dishes.

- Let's go, guys.
- Line up, guys. Line up.

You know the deal.
When you see the green light,
it is go-time.

- 45 minutes for
something magical, right?
- Yes, chef.

Oh, my goodness me.
This is it.

Go, guys.
Go, go, go.

- Look at that.
- Excuse me.

Reuel is in front of me,

and I'm trying to grab
my ingredient,

but I see the seabass.

And I get to it first.
It's mine.

- Yes.
- Any curry powder?

- No.
- Um...

Five, four, three, two, one.

Grab, guys!
Grab, grab, grab!

Well done!

Chilean seabass.
Boom, we're good.

Gordon:
What an amazing array
of ingredients.

So the halibut,
how are you gonna cook that?

( bleep )

I thought I was grabbing
chilean seabass,
and I didn't double check.

It's the fish that every chef
loves cooking because
it's the most difficult.

- Yes, chef.
- It's gonna be a challenge.

I can't wait to not have
to grocery shop in 30 seconds.

- Richard: Go!
- When I get home,

I'm just gonna walk around
the grocery store

for, like, an hour and a half

and then,
like, have a flashback

and, like, knock somebody
out of the way for a protein.

Richard: 15 seconds.

I am lit to see salmon.

I could not believe that
that piece of salmon
made it down to me.

- Whoo, lord.
- Three, two, one.

Whatever you can grab,
you can get.

- Boom. Let's go.
- ( bleep )

- I didn't mean to grab this.
- Time to cook.

I have no idea what
I'm gonna do with this wine,
but we'll figure it out.

- Whoo!
- Richard: How'd that
get there, huh?

I don't know,
but I'm excited it did.

Richard: All right. Okay.

Go!

Beautiful seafood, huh?

Pyet: Branzino, sole.

Nyesha: Make sure you grab
a protein, team.

- I got a vision
right now, chef.
- The best.

Zach: I really was hoping
to get a halibut or seabass,

but there's absolutely
zero chance that that's gonna
get to the basement.

And I see tilapia,
so I'm just gonna wing it.

Three, two, one.

It's still here.
Grab it if you can get it.

- Oh, my gosh.
- Let's go!

Good. I'm good.
I'm good.

- I don't know what I got.
- Gordon: 43 minutes to go.

- Three stunning proteins, yes?
- Absolutely, chef.

What am I doing?
I'm not even thinking now.

Reuel: Trish,
you feeling confident?

Elimination is my worst fear,

and now two people
are gonna go home,

three people are going
into elimination.

I'm terrified,
and it's all panic.

I'm always nervous.

I always feel
like I'm not enough,

I'm not good enough.

I'm sorry, chef, I'm shaking.

- Gordon: You okay?
- Uh, no.

- Gordon: You okay?
- Tricia: Uh, no.

- Why are you shaking so much?
- I'm just scared, chef.

- Scared of what?
- I don't wanna go home, chef.

- Come on.
- Why do you think
you're gonna go home

when you've got the most
amazing striped seabass?

You have a great ingredient
there.

Yes, chef, I just--
I get nervous.

Chef ramsay
is one of my heroes.

I am very new
to the culinary arts.

I gave up,
like, a six-figure job
to become a chef,

and if he sees something in me,

then I really want
to make him proud.

Gordon:
Right, let's go, young lady.

You're a natural in the kitchen.

You connect with food,
you connect with flavors.

I'm making a striped seabass
with maitake mushrooms

as well as honey butter
roasted asparagus.

- Get that dish to
the next level tonight, okay?
- Yes, chef.

- I don't want to see
anyone's hands shaking now.
- Yes, chef.

We good, baby.

All right, ae,
you got a little trip
to the asian marketplace.

You got kimchi, ponzu,
fish sauce, and snapper,

- so what do you got
going on here?
- These bones.

If you can't pick them out,
you gotta cut them out.

Make a little bit of an incision
with your knife.

Ae: Lao people,
we eat the whole fish.

It's my favorite part
of the fish, the eyeballs,
so filets are new to me.

- I'm gonna pan sear this.
- Okay.

I'm gonna fry some kimchi
on the side,

and I'm gonna pickle these
radishes with some jalapenos.

You got tons of umami here,
right?

Yes, I love the flavors
that dropkick you in the face.

- Please dropkick me
in the face, ae!
- I would love to, chef.

- Let's go, guys.
- Oh, yeah. Oh, yeah.

Zach, what's the plan
with the fish?

I'm three-shades breading it
with asian inspired seasoning.

- Layering the seasoning,
correct?
- Yes, chef.

And I'm gonna treat it
like a milwaukee fish fry.

This tilapia cannot be dry.

It's not a very fatty fish
to start with,

so I have very little room
for error.

I'm worried about all these
mistakes that I've made
in the competition.

Every Friday in milwaukee,
you fry freaking fish,

and so I'm gonna
go with what I know best.

About to drop it now, chef.

- Love that.
- Feeling good.

What do you have in your batter
for your broccoli cake?

The broccoli, the hijiki,

a little bit of breadcrumb
for texture.

- And how are you cooking this?
- I'm gonna finish in the fryer.

Nyesha:
In a next level seafood dish,

what I'm looking for
is finesse and elegance.

Where's the moisture
coming in off this dish?

I got my vin.

Zach has a lot
of fried items on his plate,
and it's very risky.

Everything has to be cooked
to absolute perfection

if he's gonna pull this off.

I do not want to see him
in this elimination again.

- Tasting along the way,
yes, chef?
- Yes, chef.

Gordon: Kenny, protein,
what'd you go for?

- Black cod.
- Now that black cod's
super sweet, as you know.

So we got the grits. How are you
gonna elevate those grits?
What are you gonna put in there?

Yes, sir, I'm gonna do
a sweat pea grits,

so it's gonna change
the color of it.

I wanna see a winning dish
from you.

Absolutely, chef.

Today I really need
to push myself.

You have to put up
that winning dish every time
from this point forward.

Keep it going, guys.

Seafood is way more difficult
than cooking meat.

There's not several
temperatures. There's only one,
and that's called perfect.

But the big jeopardy
is that three are going
into elimination,

but not from team ramsay.

30 minutes to go, guys.

I want three
of the best dishes, yes?

Kenny: Yes, chef.

Richard:
All right, courtney, you gotta
bring the veg together.

It looks like succotash vibes.

Yeah, I'm gonna make a curry.

A curry from scratch?
Is that something
you turn to often?

Yeah, I make curry often.

And then how are you gonna
cook the fish?

This is about to go
in the deep fryer.

That is such a smart decision.
Who doesn't love fried catfish?

I'm headed to the fryer.

I've had two top dishes
for my team already,

so I wanna make sure
that this dish

shows that
I'm continuing to grow.

We want it to be
literally perfect.

Okay, guys,
we're not going home today.

Team trail blaisers
taking big swings

from the middle kitchen.

Courtney's making a curry
from scratch,

and ae is using flavors
from home.

Trail blaisers
are not losing anyone today.

That elimination challenge
got me ready.

How we feeling, chef?

Like this has to be the best
freaking sole anyone's ever ate.

Yes, chef.

I'm really wracking my brain
about how to cook this fish.

It's so hard to get
an even cook in that basement.

This lends itself well
to very slow, elegant cooking.

- Yes, ma'am.
- Sole loves a sauce.

- Maybe poach and butter
in the oven.
- Yeah, I love that.

So I finally have a direction.

I'm gonna make
perfectly poached sole,

buttery, yummy sauce,
and then purple potatoes.

- Don't look so worried.
I believe in you.
- Yes, chef.

The reality is
this seafood challenge

is bringing absolute excellence
out of these chefs,

and I'm excited
to taste these dishes.

Richard and gordon should
definitely be nervous.

You guys got this.
20 minutes remain, team!

- Zach: Heard, chef.
- What goes well with seafood?

- Uh...
- The finest garnish
in the world.

Why are you gonna shoot me
in the foot now?

I already had a perfect dish.

- Platform is on its way.
- Richard: Look at that!

- What's happening?
- Oh, yes. Here it comes.

- On the move.
- Mid-drop. Mid-drop.

Caviar and seaweed.
15 seconds.

Either caviar or a seaweed.

Chef kissed my dish.
The seaweed drop is perfect.

- Gordon: Yes? Good.
- Seaweed, chef.

I am lacking
the crunchy element,

but roasted seaweed
enhances my textures.

I can actually fry some
and put some on top.

I will not ( bleep ) up today.

- It's perfect.
- Lift that, yes?

- I wanna get
the best dish today, chef.
- You got this.

The platform's on the way.
Grab some seaweed
and caviar right now.

- You gotta go grab it.
- What?

- Richard: Seaweed and caviar.
- Damn! Caviar? Okay.

Four, three, two, one.

All right, there we go.

Remember it's salt.
Potatoes love salt.

Caviar are potatoes are, like,
the paris and nicole
of the food world,

upscale but still best friends,
you know what I mean?

You have, like, the prime grab.

You have a top floor caviar.

Okay!

Platform is coming, team.
Seaweed and caviar.

- ( bleep )
- yes!

I don't even know what this is.

I am making
a fried mahi-mahi taco.

I need to find something
that's gonna add some flavor.

I grab the seaweed.
I don't know how
that's gonna pan out.

What's the plan here?

I'm gonna put it on top
of the taco.

I'm thinking maybe fry it too.

That's not a bad idea.
Texture.

Zach: Let's go!

You have to get those
in your dishes.

How we feeling, chef?
Dish coming together?

- I hope so, chef.
- You have to think elegance.

I'm picturing something
in my mind with the potatoes

making it beautiful
with that red caviar.

- Make sure those potatoes
are cooked through and moist.
- Yes, chef.

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

Oh, that's wrong.

Being a home chef,
this is a lot of pressure.

I feel like my soul has escaped

and replaced it
with some panicky girl.

- Something burning?
- Ooh!

- I feel really bad for angie.
- Damn it.

I don't understand where
the lack of confidence
is coming from.

( bleep )

I did that wrong too.

Angie ragan.

- Something burning?
- Ooh.

Damn it. Angie ragan.

- I did that wrong too.
- It's okay, ange.

Cooking in the basement,
you know, the adversity
triggers creativity.

Okay, so the potatoes
are ( bleep ).

Well, nerves wipe
all creativity out.

Get out of your head.
You can do this.

- Yes, chef.
- I've seen you cook
brilliant food.

Today is not the day
for mental errors.

Angie needs to focus
and cook with intention
and bring this home.

Poor little ugly potatoes.

I wanna see that confidence
that I know she has.

- Pull it together.
- Yes, chef.

I gotta get my crap straight.

- Courage, passion,
excellence.
- Yes, chef.

- Yes, chef.
- You can do this!

- Yes, we can.
- Zach: Yes, chef!

15 minutes to go.
Flip that fish over now.

Good. Beautiful halibut.

Being from trinidad,
we're surrounded by water,

so I love seafood.

That glaze on there
is beautiful.

What type of purée
is that gonna be?

Asparagus, a little bit
of coconut, cauliflower,

and a little bit of potato
in there.

I want my dish
to have some depth.

Getting picked first
by chef ramsay felt amazing.

You got a great palate,

and you know how
to finesse a dish.

He picked me for a reason,
and I'm only here
to make you proud,

so I'm bringing it.

- I want the very best tonight.
- Heard, chef.

Kenny, nice,
the skin beautiful.

- It needs to cook
underneath there now.
- Yes, chef.

- Three stunning proteins.
- Heard.

- Three next level dishes, yes?
- Absolutely, chef.

- Yes, chef.
- Good.

All right, mariah,
what's in the fish cake?

I got pollock, coriander,
cumin, paprika,

going with the sort of
the moroccan theme?

Yes.

Growing up poor, my mom used
to make salmon croquets

out of, like, canned salmon

and she would incorporate
all these flavors.

I like where this is going!

So this is definitely
channeling memories

of taking this
inexpensive cut of fish

and transforming it
into a luxurious experience.

- And what is the sauce?
- Shallot vinaigrette
with merlot.

I could actually add these
sundried tomatoes in there.

- Legitimate goosebumps. Yes!
- I like it.

Thinking on your feet.
I love that.

Okay, jonathan,
what do we got?

I've got salmon.
It's a play on a dish
called cullen skink.

It's a scottish dish.

- Tugging on gordon's
heartstrings there?
- Trying to, chef.

Cullen skink is
a traditional scottish soup.

It's usually got aromatics
in it with potatoes
and smoked fish.

- The original dish is a soup.
- But do you want it
to be a soup?

- Not today.
- So it's a riff off of it?

- So it's the sauce?
- Yes, sir.

I'm going to make a play
on cullen skink

with smoked
paprika rubbed salmon,

an aromatic purée,
and fondant potatoes.

It's risky,
but if you can pull it off,
it'll be impressive.

I understand
that it's a bold move to make
a classic scottish dish

that's a little deconstructed,
but three people are going
into the elimination,

and you gotta stay sexy here
and not get murdered.

Ten minutes left.

Watch your tortilla, chef.

You're building that taco
in your mind, right?

It's gonna be, like,
a creamy avocado sauce.

- Okay, cool.
- I don't have lime,
so I'm gonna have to use

whatever sourness
from this apple that I have.

Oh, beautiful. Smart, chef.

Yeah, just gotta
think smart today.

My passion,
like, burns really deep,

and I'm not just doing this,
like, for me.

I'm doing this for people
from the indigenous community

to show them, like,
your dreams are possible

and just keep feeding
that fire

and it can literally take you
anywhere that you wanna go.

- All the way to the top, right?
- Exactly, chef.

Richard: Five minutes left!
Look at this fried seaweed.

- It looks like
a beautiful garnish.
- That'll be a garnish.

If I lived under the ocean,
courtney,

I would build a house with that.

I wanna see three
next level dishes, okay?

You've got
all the elements there.

Let's go, guys. Come on.
Taste, taste, taste.

- Under two minutes.
60 seconds away from plating.
- Heard. Heard, chef.

I love how you're the closest
to the platform today.

- Heard, yes.
- I think that was a choice.

( laughs )

- let's go, pyet.
- Yes, chef.

- Winning dishes, yes?
- Yes.

It's do or die right now.
I know I gotta be moving fast.

- How many are you cooking for?
- I'm just trying to get the
perfect shape right now, chef.

- You don't need all those
for the plate. Come on.
- Heard, chef.

- Platform's here!
- Gordon: Let's go, guys.

- Everyone gets their plate on.
- All: Yes, chef!

- 15 seconds.
- I think it's gonna be great.

Nyesha:
Platform's here. Let's go!

- Bottom, bottom, bottom.
- Six, five, four, three,

two, one.

- Good job.
- Thank you, chef.

Richard: 15 seconds!
You gotta get to the platform.

I'm so anxious.
Being in the elimination
made me a stronger competitor,

but I'm never gonna
miss the platform again.

- Five, four, three...
- Move!

- I'm sorry. Go.
- Two, one.
Get to the platform!

Let's go, guys.

Beautiful.
Really beautiful.

Five. Come on, tricia, please.

Three, two, one.
And stop. Well done! Yes!

- Let's go! Good!
- How you feeling?

Well done.
Trish, how do you feel?

My plating's
a little simple, chef.

How do we get rid
of those nerves?

Tricia: I'm not confident.

Not only are three people
going up for elimination,

only one is surviving.

I have so much to prove
to myself, to chef ramsay.

I'm just really hoping
my dish is enough

to be safe from elimination.

Stop shaking.

Today was about creating
next level seafood dishes.

Visually, you did just that.

I think this is
some of the best food
we've seen all competition.

Let's hope they taste
as good as they look

because the worst three dishes
on this table

will head into the elimination.

Only one of you will come back.

Let's start on the top floor.

This dish is a striped seabass

that's topped with
the maitake mushrooms

with fried nori.

I'm on the top floor this time,

so I know dish definitely
needs to be perfect.

This dish is exciting
on my palate.

Seaweed flavors come through
very elegantly.

Gordon: Wow, delicious.

I think this is
one of the strongest dishes
this individual has cooked.

Everything works on this dish.

This competition
is one of the hardest things
I've ever done in my life,

but today I finally found
my little tidbit of confidence

and I'm gonna let it grow
not to arrogance level,

but I'm gonna keep letting
this momentum take me forward.

Next one,
this was a beautifully
pan-seared slice of halibut.

Underneath that was
a cauliflower purée

dotted around with
that little bit of caviar.

The halibut itself
could've used just
a little bit less cooking.

I love that little pop
that you get from the caviar.

Next one.
This is a black cod.

It's sat on the bed
of beautiful sweet pea grits.

Fish is cooked beautifully.
Oh, my god.

- Look at that.
- The fish and grits, that's
just a classic combination.

Adding peas sort of takes it
to the next level.

It really sort of gives
this sweet savoriness
to this dish.

Definitely next level dishes
coming from the top floor.

I hope the same came from
the middle floor, richard.

Yes. Team ramsay put out
some tasty dishes,

but team blais,
we're gonna blow them
out of the water.

All right, we'll start
with this crispy catfish

over in a homemade curry sauce
with crispy seaweed.

Courtney:
I cook catfish all the time,

but seafood
is one of those things

where you either
cook it perfectly or you don't.

The catfish,
how is that cooked?
Wow, glistening.

This is an amazing utilization
of the seaweed.

Way to elevate a fish
that is not usually seen
in this sort of light.

Spot on.
Absolutely delicious.

The only thing I'd want
to see from that

is the ( bleep ) recipe.

You did good.
Today was a good day.

Congratulations.
That is next level.

Our next dish over here
is pollock fish cake

with sort of
a moroccan inspiration.

Gordon:
Fish cakes are delicious.

That sauce
is absolutely stunning.

Our next dish here
is a seared red snapper

with charred kimchi.

For me, this is ossetra caviar.
This was the prime pick.

Should've been picked on,
you know, the top floor.

The actual fish is tasty,
but it's the combinations

that have gone
absolutely haywire here.

We never serve the best caviar
dumped on top of a chili.

That's never gonna work.

Definitely very briny forward.

It's overpowering
the rest of the dish.

It's badly thought out.

( bleep )

you know and I know
that I ( bleep ) up.

Why'd you have
to say it out loud?
Why can't you just whisper?

Unfortunately
there's three people going to
elimination today,

and I know for sure
that one of them is me.

Our last dish here
from the middle floor,
rendition of cullen skink.

- What?
- Which is a dish I'm not
very familiar with.

- Gordon, you might be.
- Quite honestly,

it looks like the most bizarre
cullen skink on the planet.

'cause it's a soup
traditionally.

It's something
we grew up with in scotland.

Richard: Instead of a soup,
what we have is a purée

of the leek, the scallions,

and some celery
with some brown butter.

Took a risk,
but not seeing some great faces.

Salmon could've been done
with maybe another
two minutes in the pan.

It's just hard to eat this.
Should we go to the basement?

Basement chefs, yes.

Seafood can be
very tricky to get right,

but some of these dishes
are phenomenal.

I'm not worried.
I mean, team nyesha,

we've been
in the basement before,

and my team brings the heat.

First we have
a beautiful mahi-mahi taco.

On the bottom,
you have an edamame
and crushed avocado sauce.

This is topped
with crispy seaweed.

I love the crispy seaweed
and that avocado crema.

This is about
textural contrasts
and it's got a lot of it.

Three words--
next level taco.

I think I really have
a good chance at walking away

with the money bag
and, like, the mentorship,

and that just feels
incredible to me,

to, like, feel that validation

through my hard work
in this competition.

We have here a sole.

This is finished
with a trout caviar

and purple peewee potatoes.

So visually, this dish
has no sole on the plate.

You don't make a butter sauce

and then stick more butter
on top of the butter sauce.

Oh, my god. Why?

I'm gonna have to take that off.
I'm sorry. Doctor's orders.

I wish I could go up there
and grab my plate and run.

This is a classic showing of
an ingredient grab gone wrong.

It's underwhelming
unfortunately. What a shame.

Nyesha:
I think angie's come so far

and has learned so much
in this competition,

but angie cannot afford
to make fundamental mistakes.

There's so much on the line.

This competition is called
"next level chef" for a reason.

Our last dish,
we have a crispy tilapia

with a broccoli cake.

Two fried things
on the same plate

is kind of bewildering.

I need some water.

It is absolutely dry as a bone.

That deep fried tilapia
looks like a chicken tender.

That thing is so breaded,

drunk at 3:00 am,
I wouldn't eat it,

and that's saying something.

Gordon: Please, all of you,
give us a moment.

We've got a lot to discuss.

There are amazing dishes,
but some of these plates

are just blatantly
missing the mark.

We are down to the top ten.

We should be seeing
nothing but the best.

I mean, that fried catfish--

when do you see
that level of finesse?

And then that
fried seaweed on top?

- Absolutely delicious.
The textures were impeccable.
- Yeah.

- It was so tasty.
- My other one though,
it's that taco.

- Gordon: Taco was amazing.
- Nyesha: Oh, my gosh.
The taco was fantastic.

This is a day of high highs
and low lows.

But today's not about finding
the best dish.

It's about finding
the three weakest dishes.

The snapper in that broth?

And then the raw chili
topped with the caviar?

- It was all over the place.
- Nyesha: Absolutely.

The other weird one
for me was that take
on the cullen skink.

Badly executed. Tilapia?

I've had frozen fish sticks
that are better.

Yeah, that sole dish
with a butter sauce

topped with
a compound butter...

Butter on butter
on butter, right?

Strange. Picking three chefs
for tonight's elimination,

we're spoilt for choice
all for the wrong reason.

This is very tough for me
because there's more

than three dishes that deserve
to go into the elimination.

This is a difficult choice
today.

Even though tonight
the top dish won't win
safety for their team,

we feel it's always important
to celebrate excellence
in the kitchen.

The one dish that rose
above the others...

...Was that fried catfish.

- Great job, courtney.
- Oh, wow.

You have absolutely leveled up.

Thank you.

Really amazing feeling to have
three equally talented chefs

have such high praise.

I'm just simply in awe

that I created that.

Gordon: Even though courtney
had the best dish today,

no one is safe from elimination.

The first dish heading
into the elimination

was a dish that
just did not make sense.

That dish is...

The deep-fried dry tilapia.

That thing was so overcooked
and not well thought out.

I know what you can do,
I know you're a good cook,

but you have to connect
your execution

and create that roadmap.

I'm definitely better
than what I just did,

so I just gotta get ready
for this elimination cook.

It's do or die.

The second dish
facing elimination tonight...

...The seared salmon.

Badly constructed,
slightly undercooked,

but just did not come together.

Jonathan: This sucks.

Stepped outside
my comfort zone,

and I really thought
I was doing,

like, a good thing
stepping out today.

All I can do is fight,
so that's what I'm gonna do.

The final person cooking
in elimination is...

Ae: I am so terrified
to be in elimination.

It is intimidating.

It is scary.
It's a no for me.

This was pretty tough.

Angie: This is the most
nervous I've been ever

on this competition.

I'm trying not to throw up.

Uh, this is hard.

The final person cooking
in elimination...

Is...

...The pan-seared snapper.

( bleep )

the caviar on the chili
at the end,

man, that is a big no-no.

My flavors will likely
dropkick you in the face,

but I guess I dropkicked myself
in the face today.

But I still have another
chance to prove myself,

so I'm gonna give it my all.

Do or die.

Team, to say
that I'm disappointed,

it's an understatement for sure.

You have to grab
the right ingredients,
you have to execute,

and you have to
put something on the plate
that looks beautiful.

The last thing I wanna do
is send chef jonathan
or chef ae home.

If I end up losing two chefs,

it would not be a good look
for team blais.

But we're trying to find
the best chef.

There's only a one
in three chance

of returning
to the competition tonight.

Everyone else, say goodbye
to your three fellow chefs.

- It's okay.
- Thank you.

- You got this, all right?
- Wish them luck,

- 'cause they're gonna need it.
- You got this.

Jonathan:
It's always tough going
into the elimination,

and it's bittersweet
having ae there with me.

- You're gonna be okay.
- Okay.

We're competing
against each other, which we
have been the entire time,

but today it's to go home,
and that's tough.

But I wanna prove to richard
that I can win.

Now, all of you,

I wanna give you all
the very best opportunity
to save yourselves

by providing you with one
of the most incredible,

versatile proteins in the sea.

Shrimp.

Ae: There's three people going
to elimination today.

The odds are slim for sure,

but I'm pretty good
at cooking shrimp, so let's go.

So since gordon doesn't
have a chef in the elimination,
he'll be overseeing the cook.

We wanna see three next level
shrimp dishes tonight.

Head to the lift.

Zach: I feel very confident.

I'm the only one
who's a professional chef.

I'm done friggin' embarrassing
myself in this competition.

I'm really ready to show
I belong here today.

It's kinda dark right now,
but that's when the light
inside shines brightest.

Jonathan: This sucks,
but I'm very familiar
with shrimp.

We got beautiful gulf seafood
that's delivered to
central alabama every week.

So I'm going to go in there
and see what I can do

about cranking out
some flavor from home.

Right, remember,
sadly there's two of you
leaving the competition.

- Make sure it's not you.
- All: Yes, chef.

Line up at the back please.

It is my first time
in elimination,

and of course
there's three people in it.

I gotta bring in my all, man.
It's go-time.

30 minutes to cook
an amazing shrimp dish, yes?

All: Yes, chef.

Pyet: Let's go, guys.

Gordon:
On your mark, get set.

I wanna see three
next level dishes.

And go! Let's go! 30 minutes.

Let's go, guys.

I'm getting to
the freaking platform first.

( bleep )

I'm really looking
for a nice white vegetable

that I can make a purée out of,

but I'm not seeing
a lot of the stuff that
I'm game planning for.

On to plan b.

I'm feeling a little bit
concerned right now,

but this is
an elimination challenge,

so we're going home
if we don't win,

and I'm gonna do
whatever it takes.

- Tell me about the dish.
- I'm going to make

a lao grilled shrimp yum salad.

It's sweet and sour, garlicy.

- This idea comes from where?
- This is lao food.

I'm not making just a salad.

I'm gonna be authentically ae,

and I'm gonna cook a lao dish

and I'm gonna rep my people.

Vibrant colors, texture,

it is anything but basic, okay?

These taste buds
will twerk their asses off.

You cook brilliantly.
You've got that flavor profile.

You're going up against
two tough guys.

- Confident you can
get through this?
- Yes.

Okay. Good luck.
25 minutes to go.

It smell like the south
over there!

- Whisk those grits.
- Thank you, chef.

- Elevated shrimp and grits.
Make it next level, yes?
- Yes, chef.

To create a next level dish,

I'm going with elevated
stone ground grits,

blackened shrimp
for the top of the dish,

and then I'm making
a shrimp gravy

with tomatoes
and some aromatics.

I know it'll be good.

So we're ten minutes in,

we're 20 minutes to go, yes?

- Yes, chef.
- Now, zach, tell me
about the elevation.

How are we gonna get this thing
into that premiere league?

In lieu of a cauliflower purée,

I'm gonna make somewhat
of a soubise over here.

I'm making
caramelized onion soubise,

roasted broccoli,
and a boozy jus

to glaze my shrimp
while I'm sautéing it.

How much brandy
did you put in there?

- Just enough, chef.
- The whole bottle.

He saved just enough to drink
at the end.

- Your burning off, yes?
- Yes, chef.

This is where this competition
literally takes off.

We have jonathan, a home cook;

ae, a social media chef;

and zach,
a proper professional,

all cooking their versions
of a shrimp dish.

But with two people
on the chopping block,

honestly, it's anyone's game.

We're coming up to just over
12 minutes to go, guys, okay?

Easy, easy.
I see jonathan put in
the crab spice in there.

Damn, that's gonna be
a sodium bomb,

and I like salt a lot.

What you thinking, jon?
What's that face?
I didn't like that face.

- Tricia: Yeah.
- Jonathan:
Just super, super salty.

Too much salt could make
or break this dish.

- Jonathan, what do you need?
- Kenny: Stay composed.

There's no room
for mistakes today

'cause two people
are going home.

( bleep )

it's not good at all.

Gordon: We're down to
six minutes, you three,

and remember,
there's two of you leaving
the competition tonight,

so make sure it's not you.

Heard, chef.

- What's that face?
I didn't like that face.
- Tricia: Yeah.

Jonathan:
Just super, super salty.

( bleep )

- all: Butter!
- Cream, cream.

Jonathan: I know that
I can put together a dish.

I'm not going home tonight.
No, sir.

No such thing
as too much cream when you're
cooking southern food.

You put enough
cream and butter in anything,
it's gonna taste good.

Oh, okay.
That's some butter for you.

This is it.
The most important two minutes
of your entire lives.

Those shrimp take seconds
to cook, okay?

Damn.

Watch your sauce.
Watch your sauce.

Oh, ( bleep ).

- Don't overcook
your shrimp, baby.
- ( bleep )

angie: Watch the color.

Okay.

Ae, watch your spice, huh?

Pyet: Not too spicy.

Not too spicy!
I know this.

I love spicy food,
but it doesn't matter!

What matters
is the mentors' taste buds,
not yours!

- Ae, next level, yes?
- Yes?

Next level, yes, chef.

You're gonna put a salad out,
lao-inspired,

trust me,
it needs to be elevated.

Let's go, guys. Come on!

All: Ten, nine, eight,

- seven, six, five...
- Hurry!

- There you go.
- Four, three...

Right over the top.
There you go.
Yes. Perfect, baby.

- Gordon: ...One,
and stop. Well done.
- Good job!

That was insane.

It is possible
that I could eliminate half
of my own team tonight.

No one wants to send one
of their own team members home,

but we're trying to find
the next level chef.

Three outstanding shrimp dishes.

Sadly, only one dish
will make it through

to the next stage
in the competition.

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

Let's start off
with the shrimp and brandy.

Looking at all three
of the dishes,
they look all look tasty,

but my dish looks like
the only one that you would get
in a fine dining restaurant.

I know what it takes to win
and I'm not done fighting.

Overall just stunning
to really look at and enjoy.

I love how much shrimp flavor
is in the sauce.

There's a lot of depth to it.

That being said,
shrimp are overcooked.

Let's taste the shrimp
and grits next, please.

Jonathan:
I'm feeling good.

I think my plate
looks delicious.

I know that gravy is good.

I made in the top ten.
I'd love to make it farther.

It's a reading a little bit
saline forward on my palate,

but the shrimp on top
are cooked perfectly.

I'm a fan
of the inspiration here.

I love all the traditional
flavors of the south.

Very rustic, very comforting.

And then the shrimp salad,
please.

There's a lot of confidence
for $250,000 to make a salad.

That's insane.

My dish is vibrant, colorful,

but I'm against
two major competitors.

They're good at what they do.
Who doesn't wanna win?

250k? Mentorship?
I need to stay.

I need show more of my culture.
It's not my time yet.

Nyesha:
I love the level of spice
on this dish.

There's punchy element
coming through.

Whatever vinaigrette
is on this, it's so delicious.

This celery leaf really gives it
a sort of freshness

a great textural contrast.
Very, very authentic.

Three amazing
shrimp inspired dishes.

Richard, I'm gonna come
to you first, please.

The winning dish in your mind?

None of these dishes
are clunkers,

so this is gonna be a matter

of which is the best
of the best?

One in my mind was exceptional.

Had just a great contrast
of textures.

My favorite dish...

...Was the shrimp salad.

It's a salad,
but it's got all of these
bright flavors to it.

It's authentic, it's inspiring.

Delicious food
is delicious food.

Nyesha, which one is it, please?

I want to mentor each and every
one of my team to success.

I can't worry about choosing
which dish I think zach's is.

This has to be about
the best dish in front of me.

In one of these dishes,

this chef communicated
their vision.

For me...

...That's the shrimp salad.

Gordon: Wow. Wow.

- The shrimp salad
created by ae.
- Nyesha: Wow.

- Thank you so much.
- Ae, congratulations,
young lady.

Nyesha: Congratulations, ae.

- Gordon: How do you feel?
- I feel amazing.

I grew up eating this food.

I'm happy that your taste buds
are twerking with mine.

So thank you.

I feel like I made
my lao people proud.

I feel like
we're so underrepresented,

and for me to share my culture,
bring the flavors,

and for the mentors
to appreciate it,
it means the world to me.

Zach, tonight you cooked
with the heart of a lion,

and I can see
the disappointment in your eyes.

But let me tell you,
keep that head up.

- Continue chasing that dream.
- Yes, chef.

I'm definitely walking out here
with my head held high.

I'm grateful to get this far
in the competition.

It's been amazing to mentor you.

I know I pushed you hard,
but that's my job, right?

I'm super blessed to even be
in this position right now
even though I lost.

You did amazing.

Jonathan, I mean,
it's been a pleasure.

- Thank you.
- You know what you're doing.

You're gonna go
wherever you wanna go.

Thank you so much
for being my mentor.

I appreciate it so much.
It was a pleasure.

Chef arrington,
I have a 12-year-old sister.

I'm so glad
that there are women like you
for her to look up to

who are strong and confident
in what they are doing
but exude kindness.

It's such a special moment
to be recognized.

That literally validates
the reason why I cook

and I choose to mentor chefs.

That soulfulness
that you bring to your food
is very inspiring.

Alabama is lucky to have you.

Thank you, chef.

I came here
to push the south forward,
and I did that.

I had some great days here,
and I got to come here

and learn from some
of the best in the world.

It's only up from here.

- Good night. Well done.
- Both: Thank you, chefs.

- Hey, we made it
to the top ten, man.
- That's right, dude.

That's right.

All of you,
here's the good news.

You've all made it
to the top eight.

- Man!
- Great eight.

But listen carefully.

Everything you know
about this competition...

Oh, no. Oh, gosh.

...Is about to change.

Get some rest.
You're gonna need it.

- All: Yes, chef.
- Ae, well done. Good night.

Tricia: I'm scared!

Pyet: Oh, gosh,
this can't be good.

Next time
on "next level chef"...

It's time to remove
those aprons.

From now on, you'll be
battling it out all alone.

Ae: Teams are
no longer existing!

Everybody's gunning
for each other. It's wartime.

- I can outcook these chefs.
- I'm freaking ( bleep ) out.

Pyet: At this point,
I don't even know
what I'm gonna do.

- Tricia, don't overdo it!
- Pyet: I put so much
of myself into this.

It's more than
a competition for me.

Kenny:
I got my kids to make proud.

I don't wanna do good.
I wanna win.

Your climb to the top
starts today.

( sighs )