All language subtitles for Next.Level.Chef.S01E10.1080p.WEB.h264-BAE

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

Richard:
Your job is to grab ingredients
from two different countries

and create
an amazing fusion dish.

This is not next level cooking.

( bleep )

the worst dishes today

will all cook in
the elimination challenge,

and one of you
will be going home.

That dish is so raw.

There's no way
we can continue eating that.

That dish belongs to tricia.

There's no way that
we could put you forward.

You will not be
the next level chef.

Oh, I failed.

Tonight...

Welcome to the semifinals.

Don't celebrate too hard
just yet though.

For three of you,
your journey ends tonight.

Nyesha: Fight for that spot
in your finale.

Angie: This is it. I've gotta
take everything I've learned,

and I've gotta get it
on that plate.

What do you want?
What do you want?

Kenny:
It's no holds barred right now.

Let's do this, big boy.

Courtney: It is the finale
that is on the line.

Gordon: ...Two, one.

Welcome back, guys.

Congratulations.

Welcome to the semifinals.

( gasps, laughs )

- thank you, chef.
- No way! ( laughs )

you're all only one step away
from that finale.

Wow.

We're in the semifinals.
This is crazy.

Oh, my gosh.
I'm so excited.

I've come this far.
I'm not gonna stop now.

By the end of today,

only three of you will remain.

Oh.

- Gordon: That's right.
- Okay.

For three of you,
your journey ends tonight.

Wow.

Reuel: It's coming down
to the wire now.

110% game-on
at this point in time.

Balls to the wall.

There's a quarter million
dollars at stake,

and maybe more importantly,

that one year mentorship

with richard, nyesha,
and myself.

- Yes.
- Now listen, everyone.

We are fortunate to be in one of
the greatest restaurant cities
in the world, las vegas.

Practically every
next level chef
has a restaurant here.

Joel robuchon, guy savoy,

and a scottish lad
you might've heard of
named gordon.

He's got a place or two in town.

Five actually.

But anyway, who's counting?
Now a restaurant in las vegas
has to be different.

The people here
that come to dine

expect an experience
that's more than just a meal.

They want the wow factor.

So today,
we want the six of you

to give us exactly that.

We want dishes
that absolutely dazzle us.

We're expecting you to give us
a performance on a plate.

It's showtime today.

Angie:
I mean, this is it.

I've really gotta take
everything I've learned
from this competition

and I've gotta get it
on that plate.

Now to give you an idea
of what we mean by showtime,

we've created some dishes
of our own

to help inspire you.

Nyesha, why don't you
kick this off?

Nyesha: Absolutely.

Today I've prepared for you
a salmon.

We have the salmon in two forms.

I've taken off the skin
and created a chicharrón.

I've also taken a leek,

and I've used this leek
in three different ways.

In the way of a jus

by just essentially
braising the leeks,

beautiful leek top dust,

and then you have
the braised leeks on the bottom.

This is finished
with onion sprouts.

Simple. Voilà.

- It's beautiful.
- Gordon: That looks stunning.

- Oh, boy.
- This is a dish that
I've become known for--

a beautiful
filet of beef wellington.

And there's never ever
a dull moment when you
slice into one of these.

Just take a look at that
in there.

- Ooh!
- ( whistles )

I've dreamt about chef ramsay's
beef wellington

in the most polite ways.

And then finally,

just a red wine sauce
running throughout.

- Chef, chef.
- There we are.

- It's beautiful.
- Thank you.

You know,
at one of my restaurants,

we only cooked
on one wood burning grill.

So this is a duck dish
with turnips,

apples, and black truffle.

We want the guest to sort of
have this experience.

The smoker with the apple chips
is filling up our glass cloche.

The smell fills the dining room,

and this comes to the table.

- Wow.
- Yes.

- Gordon: Beautiful.
- It's beautiful.

Mariah: I feel good
about today's challenge

because I've had people tell me
I'm a little extra.

And so now I get to be extra
for a reason.

You'll have 40 minutes
to create a dish

that is nothing short
of spectacular.

One more thing.

On the back of this challenge,

two of you
will secure your spots

directly into the finale.

Ooh.

The rest of you
will go head to head

in your final cook-off to fight
for that last remaining spot.

Cooking on the top level,

mariah and angie.

In the middle kitchen,
pyet, miss courtney.

Sweating it out in the basement,
we have the men.

All day, every day, baby.

Mariah and angie,
grab the keycard on the left.

Head over to the lift
and good luck.

Both: Thank you, chef.

( sighs )

( laughs )

nyesha: Fight for that spot
in your finale.

- Both: Yes, chef.
- Yes!

Now you two,
just very quickly.

I've seen magic from both of you
in that basement before.

This is personal
for all three of us.

- Oh, for sure. For sure.
- 100%.

- Get your ( bleep )
together, okay?
- For sure.

Gordon:
With kenny and reuel in the
basement for this challenge,

the odds
are stacked against them.

There could be a possibility
that I may have egg on my face

with none of my mentees
in the finale.

Good luck, kenny.
Good luck, reuel. Come on.

Last time, I got a taste
of what elimination feels like.

Now I'm here,
back to day one
in the basement.

There you go.

Let's go.

We came to play!
Let's go, let's go!

So I'm in the basement
with gordon's original chefs,
kenny and reuel.

I think they're both
very strong competitors.

I think in the basement
will humble them,

but I think it's also going to
light a fire under their ass.

Excited to be with you,
gentlemen.

- Right, you two ladies,
we feeling good?
- Yes.

To come to this far,
it's a major accomplishment

from day one when nobody
wanted to choose my dish.

One cook away from getting
yourselves in the finale.

But I'm still competing,

and I really wanna be
one of those dishes
that goes right to the top.

- Best of luck. Come on.
- Thank you.

- Thank you, chef.
- Let's go.
You've got this, yes?

- Chef blais.
- Okay, how are we doing,
mariah and angie?

- Top level. Let's line up
on the back door.
- Oh, gosh.

Knowing that that three people
are about to go home after this,

this grab is two times
more important
than the previous grabs.

- Okay, platform starts
at the top.
- Go time.

Angie: I have
serious competition below me,

and what I take
somebody else can't have.

Don't be shy.
Don't be shy on what you need.

Lots of stuff out there.

So I'm not leaving
a japanese wagyu filet mignon.

- I'm taking all the good stuff.
- Richard: Next level dish.

- This dish can get you
to the finale.
- Sweet potato, sweet potato.

Five, four, three, two, one.

If you can grab it,
you know you can take it.

Last looks. Last looks.

Stand by. Here we go.
Three, two, one.

And go, ladies. Off you go.
Off you go. Think.

Think smart.
Protein, look at it.

- Amazing lobster.
- Ooh.

Pyet:
I'm not gonna play it safe,

and there's nothing
that says showstopper
enough than a lobster.

Let's go.
Three, two, one.

- Grab, grab, grab, grab, grab.
- Do you see radish?

Grab something. Grab.
Well done. Well done.

- Good.
- Platform's on the move.

Go! Go!
Here we go! There we go!

Go, go, go, go, go, go!
Make it count.

Halibut.

But once again,
this is the basement.

Still a lot on there.

You can make
something beautiful.

I don't have nothing to elevate,

so the more I have
on this dish,

the better I'm gonna be.

Nyesha: Three, two, one.

Let's go.
It's still here.

If you need something, grab it.
Herbs. Freshness.

- Oh, missed that.
- You're all right.

Okay, your 40 minutes
starts now.

- Yes, chef.
- Let's make it happen.

Get my focus together.
Get myself together.

Potentially the spot
in the finale, okay?

So excited!

Make sure that pan's
nice and hot,

and don't put the butter
in too early.

Nyesha: Chef reuel,
talk to me about your dish.

Winter roasted roots
with a nice halibut.

Yes. What drives you?

I've been underestimated
my whole life.

A lot of people doubted me,

called me crazy
for following my dreams.

Cooking is the only thing
that stuck.

- It is who I am.
- I can totally relate to that.

I'm not everybody, where people
just do this for a job.

I breathe this.
I have sacrificed,
worked for pennies.

Halibut is very unforgiving,
right? It gets dry very quickly.

I have to be very careful.

I'm not trying to have
any mistakes on my part.

Best believe I am here to win.
It's showtime.

30 minutes remain.
Only 30 minutes left.

- All right, angie.
- Yes, chef?

- You've got
that wagyu beef filet.
- Yes, chef.

You got, like,
a $400 cut of meat.

I'm going to baby that thing,

treat it like the best lover
I've ever had.

- Mariah:
Oh. Oh, whoa, okay.
- All right.

- All right.
- What else is on the dish?

Angie:
Sweet potato and parsnip.

I want there to be some bacon
and parm on top.

This is sort of
a fine dining challenge, right?

- Yes.
- So your food
is very comforting.

To me,
it doesn't scream luxury.

It will when I'm done with it.

If I cook this steak perfectly,
and I will,

just by slicing and putting
this beef on the plate,

I have an award-winning dish.
It's gonna be beautiful.

You got it. You do you.
You got it, angie.

I'm gonna pull this off.

I've got to be in the finale.

I'm the only one
who's never had to cook
in an elimination challenge.

So let's do this.

- Nyesha: Feeling good, chef?
- Kenny: Absolutely, chef.

Great pick there.
Asparagus, tomato, corn.

- What's the plan
with the veal chop?
- I'm getting it on now

- so I can get some time
to rest on it.
- I love that for you.

I'm making
a pan seared veal chop

with a cream corn mascarpone
and truffle sauce

and roasted vegetables.

- I want that woody look.
- Ooh, nice.

You got a theme
for your dish, chef.
That's important.

Talk to me about yourself.

I haven't had time
to spend with you, my friend.

- Remind me,
you have four children?
- I have four.

- Two boys, two girls.
- Wow.

That's my world.

I do everything in life
for my kids.

I gotta win this for them.

Opulence, elegance, sexy plates.

Yes, ma'am.
How we doing, baby?

- Kenny: I'm good, man.
- Yeah, you are. You're great.

The finals are in my hands.

Right, so, lobster.
How we doing?

- We're doing good, chef.
- Good.

I've decided to make
a butter poached lobster

with a kumquat agrodolce sauce.

- Nice. Like a sweet and sour?
- Mm-hmm.

Good. Work well
with a lobster, yeah?

Pyet:
Throughout this competition,

I have grown tremendously
as a chef,

and for this challenge,
I want to step outside
of my comfort zone

and showcase that
I can do more than just
native american food.

If it's cooking too fast,
you just take it out.

It's good.
I think it's good, chef.

I'm a little nervous about
how this is gonna go,
but I have faith in myself.

- So, courtney, scallops?
- Yes.

Where are we going with this?
What are we thinking?

So I'm making a pan seared
scallop with a ginger glaze,
sautéed radicchio,

and I'm gonna do
a creamy mashed potato purée.

I tried this.
Extremely bitter.

Yep. So, no, that's
the radicchio lettuce.
Very bitter.

- These are like squash, right?
- So they're a bit
of a no-no garnish.

They sort of
look better than they taste,
those zucchini.

I'm rethinking all of my life
choices at the moment.

It is the finale
that is on the line.

We're gonna elevate this, chef.
We're gonna elevate this.

There really is
no room for error.

- You got your potatoes?
- Potatoes are over here.

I'm gonna take them out of there
and put them in here.

Smart. Good.
Don't get them too watery, okay?

- Yep.
- Okay, you got 30 more seconds.
You gotta reduce down.

Can you get to the next level
presentation-wise

so that you're gonna get
a spot in the finale?

- Yes. Yes.
- Mariah, you're on
the top here.

- How are we gonna
cook the lamb? Okay.
- I'm gonna grill it.

What are you gonna do with
the peaches and the tomatoes?

I'm gonna do, like, a salad.

So the peaches
are gonna work with lamb,

because lamb's so gamey,
it's okay with that sweetness.

I'm super excited to work
with lamb.

I wanna be fancy.
This is my opportunity
to be fancy.

- Yes!
- People call me bougie
every once and a while,

so, okay, I'll give you bougie,
and it's on my plate.

So there's nothing about me
that's bougie,

but I can razzle dazzle
some things.

Honey and peaches, again,
big flavors always over here.

All right, chefs, listen.

Here comes the platform.

We are sending down
some exotic plateware.

Each plate comes
with a special ingredient.

You gotta grab that plate,
grab that ingredient,

and make this dish
a showstopper.

I really, really want
to get a dark plate

to contrast
with that sliced wagyu.

You got only
a couple seconds left.

Right there
is a beautiful dark plate

with squash blossoms on it.

This is great.

There's a truffle
on that plate over there!
Oh, my god!

Gordon: We have
another little surprise.

Do you know how to make
these dishes stand out?

Some exotic plate work, okay?

- Think about the plate.
- Ooh.

I locate a plate that has
a golden ingredient!

A black truffle.

- You got the truffle?
Lovely. Well done.
- Yeah.

Ah! Like, this is my plate.

Five, four, three, two--

- what do you want?
What do you want?
- I got it.

- Aah!
- Well done. My...

What are we doing?
What are we doing?

I'm bringing you some
exotic plateware, okay?

Each of them has
an special ingredient
on these plates.

- You have to pick a plate.
- Heard, chef.

Down from the heavens
comes that dish that I want,
that wood.

And it's like
a tree stump plate,

and it works perfectly
for my dish.

And it just happened to have
chanterelle mushrooms on it.

Make sure it makes sense
for your dish. Good job.

Reuel:
I grab the carrot powder,
the smoke salt, and the uni.

I know for a fact
it's gonna slap.

What'd you grab, ken?

I got the wood board,
and I got some micros, chef.

- Nice.
- I grabbed some uni.

Yeah, some salt,
and a little bit
of carrot powder.

- Great.
What plate did you grab?
- Um, meaning?

- What plate did you grab
off the second drop?
- Oh.

Talk to me, reuel.
What plate did you grab, chef?

I did not grab a plate, chef.

( no audible dialogue )

( bleep )

what did you grab
off your platform?

I did not grab a plate, chef.

You had to grab
that plate, chef.

( bleep )

you're gonna have your work
cut out for you, chef.

Oui.

I'm tired of the curveballs,
but you know what?

- I forgot it.
- How did you do that?

And now I gotta use
what I have,

try to plate that
as best as possible.

I'll have to figure it out.

So today
it's figure it out alley.

Turn it up a notch.
You all right. Come on.

Best plate you ever plated
in your life, chef.

You're not going home.
We're not going home.

You're not going home.
Let's do this, big boy.

Let's do this!

Courtney, what did you get?

I got some microgreens that have
a little color to them.

- I have a truffle.
- Oh, my goodness me.

- And then--
- look at me.

That is magic. Give me a kiss.

- Thank you.
- That-- that is beau--

I'm speechless.

- Truffle.
- I am on cloud nine.

Last time I didn't use enough.
This time I know better.

Truffle, there you go.
Man, truffle.

I cannot believe the top floor
didn't get that.

You know,
I had a moment of doubt,

but now I am actually excited
about my dish.

- Love the plate by the way.
- Thank you.

Right. What did you get?

- Pyet: The, uh-- yeah.
- Caviar.

Lobster, caviar, a glass bowl.

Now really start thinking
about what you're doing, okay?

Yes, chef. Yes, chef.

I love the vibe of the dish.

I'm going for this
under the sea vibe,

and I'm beyond excited.

Keep it going, okay?

All right, mariah, looks like
you got the smoking dome.

- Are you going to smoke
this dish under there?
- I am.

I wanna do smoke because
I do a lot of grilling.

Smoke inspires me because
it brings me back to nature.

So my plan is to put
the lamb on the grill

and get the smoking gun going

so I can incorporate
all that smoke into my dish.

- Richard:
Are those finger limes?
- Yes, they are.

I've never used
finger limes before.
I know they're fancy.

Okay. I'll show you.

Yeah, so you get these things
that look like caviar.

Oh! Ooh-- oh!

- The little scoop of that
on top of something.
- Yeah, that's cute.

- I like that.
- That could be great, okay?
So you got lime caviar.

I love that. This is cute.

I love the plate
you grabbed, angie.
You grabbed squash blossoms.

- Are you thinking
about using them?
- Yes, chef.

What is that?
What are you gonna do?

I'm making a little bit
of farmer's cheese, I hope.

- ( laughs )
- okay. All right.
You're going big.

That's one of those things
I can edit out if I need to,

but it'll be nice
if I can pull it off.

You just need
one beautiful blossom stuffed.

- Angie: Yeah.
- You're not opening up
a cheese shop,

you're just trying to get
to the finale.

So I've got the squash blossom,
and I'm hoping to really get

that cheese in a blossom
and get it fried off.

Damn it. I don't know
if it's gonna be any cheese
in there or not.

Breathe through it.
You know what you gotta do.

Angie: It's causing me
a little bit of trouble,

but I really feel like
this is gonna elevate my dish,

so I'm trying to get it done.

All right, some of your
colleagues are down there
in the basement

cooking with a wobbly pan
right now.

You're up here on the top level.

No excuses to not see
a restaurant quality

michelin star plate tonight.

Richard: The margins
are very, very thin.

This is coming down to details.
It's literally about a garnish.

It's about
a little sprinkle of salt,
a drizzle of sauce.

Can they bring it together
to make a beautiful plate?

Time's running out,
and it's tight.

Over ten minutes to go,
guys, okay?

Scallops, they take
three minutes to cook.

- Three minutes to cook, okay?
- Yes.

So don't go too fast,
otherwise they'll be rubber.

That's a beautiful color
on there.

Gordon: Courtney's got
those stunning scallops,

and pyet has
that beautiful lobster.

Two incredible dishes
that if done right

could definitely
get them into the finale.

Yeah, I'm about to put
these scallops in.

Gotcha.
You still have seven minutes.
That's great.

I feel your focus right now,
gentlemen.

Let's go, guys.
Push hard.

- Kenny: Let's go.
- Like you've never
pushed in your life.

- Let's go.
- Cook like you want it!

Heard, heard, chef!

Richard: Okay, time
is running out, everyone.

- Really?
- Last decisions are made now.

Angie:
I need a piping bag.

I don't have time to put it
in a piping bag.

What's the matter?
Are you good?

You got one of these
squash blossoms stuffed already?

- No, chef. No.
- You don't? Okay.

- Are we not gonna do that?
- I don't think
I'm gonna get it done.

- Okay. All right.
- Damn it, I wish I got that
squash blossom on.

In over 90 seconds from now,
we can actually start
dressing our food.

- Mariah: Yes, chef.
- Tilt the pan and let
the pan do the work.

- Courtney: Yes, chef.
- Three minutes, guys.

Let's go.
Elevated, dazzling.

It's your competition.
It's yours to win
or yours to lose.

- Just let it go.
Let it be your last touch.
- Heard.

Potentially two minutes away
from entering the finale.

Here we go! Last two minutes.
Start plating.

You gotta bring it together now.

Good, pyet.
Well done, courtney.

Everything needs to have
a purpose and a reason, okay?

- Courtney: Yes, chef.
- Good.

You need to be creative, right?

- You did not grab a plate
off the second drop.
- Yes.

I need texture, color,
everything in the book.

I have to cut fish
a certain way,

elevate the roots
till they get high.

At this point in time,
it's like do or die, bro.

A couple seconds now.
Final touches.

No shaky hands today.

Every plating aspect
is deliberate.

Nyesha:
The platform's coming, guys!
Bring it home.

Richard:
Does it look beautiful?
Does it look inviting?

- Does it look special?
- Platform's here.

Platform's here.
Let's go, bro!

Go! Right now!

- Six, five, four...
- Okay, baby.

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

Reuel:
I missed that plate,

but I put every piece of me
on that plate.

I am so proud of myself.

I'm happy with that.
I am. I'm happy with it.

- Yeah, boy! Let's go!
- I'm happy with that.

Here we go.
Ten, nine, eight,

seven, six, five,

four, three, two, one.

It's going. It's going.
Hands off!

Well done.
Oh, my goodness me.

- Okay, angie, you're far away!
- Angie: Yes, sir.

- 15 seconds!
The platform is here!
- Heard!

- Less than 15 seconds!
- It's here!

You gotta get over there, angie.

Ten, nine, eight,

seven, six,

five, four, three,

two, one.

It's gone.

- Good job.
- Angie: Thank you.

Thank you, chef.

Angie:
Jesus, take the wheel.

This judging is gonna determine

the two people who go
straight to the finale,

and I'm really hoping I can be
one of those two people.

We asked you to produce
a show-stopping plate.

Finale-worthy!
They're fantastic.

- Nyesha: Gorgeous.
- Richard: Show-stopping dishes.
It looks amazing.

I just hope right now that these
taste as good as they look

because two of you
will secure your spots
directly into the finale.

The rest of you
will go head to head
in your final cook-off

to fight for that
last remaining spot.

Shall we start off
on the middle floor?

So it's a butter poached lobster
laced with caviar,

the kumquat gastrique,

and then there's a ribbon
of a zucchini salad.

Caviar and lobster? Luxury.

Now, butter poaching lobster,

you know there's a fine mark
on that, right?

You've got
the most dangerous protein
to cook in the semifinals.

If it's cooked well,
brilliant.

If it's under/over,
you're in trouble.

It's the hardest thing to cook.

Oh, dear.

Now, butter poaching lobster,

you know there's a fine mark
on that, right?

You've got the most
dangerous protein to cook
in the semifinals.

If it's cooked well,
brilliant.

It it's under/over,
you're in trouble.

Oh, my gosh.
There's so much riding on
the line right now.

It's the hardest thing to cook.

This lobster,
if it's not perfect,

I'm gonna be broken hearted.

Oh, dear.

And it's cooked
to utter perfection.

Lobster's nailed.
Absolutely beautiful.

No doubt. I think for me,
that could've used a little bit
finishing salt.

Richard: The lobster, I love
that it's presented whole.

The swiss chard is kinda
giving me these seaweed vibes.

It's telling a story,
this dish.

These are pan seared scallops,
truffled mashed potato,

and on the side,
it's a radicchio lettuce.

Plate choice came
with an amazing truffle.

Radicchio sounded
like an odd choice,

but I love how the bitterness
works with the sweet scallops.

Yes, the bitterness is lovely.

Just a nice little pop of acid

would have just really kind of
taken this over the top.

What I love about this
is that when someone's
got the confidence

in the semifinal
to cook a scallop.

That's a bold move, man.

Scallop's cooked beautifully.

Good job.

We've got a social media chef
and a home cook here,

and their creativity
absolutely blew me away.

It oozed sophistication.

- Top floor.
- We'll start over here.

- Wow.
- It looks beautiful.

Richard: Smoked spiced lamb
with potato purée,

tomatoes, and peaches.

Gordon: When you see
a dish like this passing

through the dining room,
it's an eye-catcher.

- Nyesha: Wow.
- I think it looks beautiful.

My palate is pleasantly excited
with the notes of tanginess

that I'm getting
from the brightness
of the peaches.

Gordon:
The smokiness is intriguing.
So what would I change?

Grill those peaches a bit more.
But it's a good dish.

Over here,
wagyu beef filet mignon

with mashed potatoes, bacon.

The extra ingredient here
was a squash blossom

that did not get used
in the final plating.

- Really?
- Mm-hmm.

Wagyu, I mean,
so good you could eat it raw.

- Mm-hmm.
- Nyesha: This is very bold.

The seasoning on
this wagyu filet is spot on.
Really beautiful.

Wagyu cooked beautifully.
Melts in your mouth.

Is it showtime?
Here's the nitpicking
semifinal moment for me.

If you've got squash blossoms,

which are in season
for a tiny window,

I would serve that to elevate.

Damn it. I should've done
everything I could

to get that squash blossom
on there.

That may have been
the showstopper element
that I needed.

From the bottom floor,

halibut, carrots,
potatoes, parsnips,

bringing some opulence
from that second grab

through an uni beurre blanc.

Presentation plate
was left on the platform
unfortunately.

- So no pick up on the--
- not on the plate, chef.

Gordon:
Halibut's a real tough
fish to get right.

That is slightly overcooked,

but the sea urchin's
beautiful, creamy, sweet.

Knife work,
beautifully done.

It is lacking
the pièce de résistance,

the plate itself though,
for sure.

Next here we have an inspiration
from the forest floor.

A veal chop, corn,

turnips, rustic purée
on the bottom,

and chanterelle mushrooms
on the second drop.

This dish is proud.

It's, like, literally
standing up, showing off.

Corn and chanterelles,
classic combination.

It's got the wow factor.

The bone is presented
beautifully.

This veal, delicious.
What would I change?

You expose protein like that,
season it!

And this chanterelle here
is undercooked.

I am so nitpicking now,

it's the difference between
a pair of ant's testicles.

But I wanna get back in there,
'cause it's good.

- Very gorgeous dish.
- All of you, well done.

Give us a moment, please.

Nyesha: Wow, they were
all really fantastic dishes.

Every single chef cooking
in this competition,

the amount of mentorship they've
had between the three of us...

Let's go, baby.

...Has added up to greatness,

and you can see it in the plates
that these chefs are cooking.

Let's start off
with the ones that were missing
those greater points.

There's definitely one from
my floor that's obvious, right?

The halibut was lacking
depth of flavor.

Richard: And I don't understand.
How is your focus not there
to grab the dish?

I mean, it shows you how
unnerving this competition is.

If you get
the amazing wagyu beef,
I'd expect something to be

a little bit more show-stopping
than that, right?

- Nyesha: Absolutely.
- Richard: Yeah.

The additional ingredient,
the squash blossom,

why wouldn't you use that
on a day like today?

The scallop dish,
delicious, amazing flavor.

There was this brilliance
in that dish

with the radicchio,
but not one of my favorites.

I think the truffle could've
been used better as well.

To me, there are three dishes
today final-worthy,

but only two spots.

Lobster, caviar,
plating like that--

nyesha: And the vessel choice,
oh, just stunning.

I thought it literally was,

like, everything
under the sea you'd want.

- The lamb.
- Nyesha: The smoke came in

so beautifully
on the background.

The smokiness.
Grill those peaches, though.

- Yes.
- The veal was
a beautifully executed dish.

Nyesha: Wow.
Taking that forest floor
inspiration.

I just wish they had cooked
the mushrooms properly.

- Mmm.
- Man.

I just hope it's enough,
you know?

Let's go.

Here we go, guys.

We have come to a decision.

This is
the most difficult decision

we've had to make
in the competition so far.

There were three dishes today
that really stood out.

Unfortunately, only two of them

can earn their way
into the finale right now.

The first dish headed

into the next level finale is...

The lobster.

- Pyet, congratulations.
- Let's go.

Yeah, girl!

This win means everything.

Like, part of me wants
to bawl and cry,

and a part of me is like,
"keep your composure, but still
be very proud of yourself."

this is probably one of
the happiest moments of my life.

It is the happiest moment
of my life.

This next decision
I think has been one
of the most difficult.

It came down to two dishes.

The second dish
that has earned its way
into the finale...

Is...

The smoked lamb dish.

- Oh, my god.
- Mariah, congratulations.

Congratulations, girl.

- Mariah: Oh, my god.
- Gordon: Well done.

Thank you, chef.

- I'm so proud of you.
- Thank you.

It's been such a long road.

For them to see
greatness in me,

it's an amazing feeling.

What I take from this
is hard work pays off.

Mariah, I couldn't be
more proud of you.
You pushed yourself.

You become better
and better every time
you're in that kitchen.

Carry that momentum
into the finals.

Thank you.

Kenny, young man,

that close.

But you've got no reason
on that performance
to ever doubt yourself.

This one came down to details.
Boy, you were close.

Hard pill to swallow.

I gave everything I had.

But you know,
I gotta pick my damn head up.

We gonna fight.

Gordon: You all still have
an amazing chance

to make it into that finale

creating dishes made
with gold and silver.

What I'm expecting
from you four

is a quarter of
a million dollar dish.

Now, since richard
and nyesha oversaw
the last two eliminations,

I'll be with you tonight.

They'll join join us afterwards
to decide who will join pyet

and mariah in the finale.

Everyone,
please head to the lift.

I'll meet you in the top kitchen
minutes from now.

- Good luck.
- Here we go.

- Congratulations.
- Oh, thank you.

Thank you, guys.
Appreciate it.

I am gonna give it everything.

They better pray hard
that I mess up

because I'm praying
even harder not to.

Angie: I am gonna be cooking
against some great chefs.

I don't think they fear me,
and they should.

They really, really should.

This is it,

your last chance
for that final spot.

Courtney: I'm all in.

I'm gonna dig deep
and do what I need to do to win.

There's $250,000 on the line.

Line up
against the door, please.

Kenny:
It's no holds barred right now.

I don't care who you are,
I don't care how old you are,

I don't care how big you are.

You are going down.

Gordon: 30 minutes.

Five, four, three, two, one.

And go. Go, go, go.

Good luck, guys.
30 minutes.

Protein on.
Get it back on your table.
Start working it out.

Reuel: Everybody's going
for that red meat.

For you to stand out,
what's gonna be refreshing
on the palate?

Something light. Fish.

I look at that salmon
like "pretty woman."

we're gonna make her
look elegant as hell.

- Mariah, what did you get?
- I got a ribeye.

Gordon: A ribeye?
Beautiful, beautiful.

Where are we going
with the ribeye?
What are you thinking?

I'm just thinking
a pan seared ribeye.

I have one more opportunity
to become a finalist.

So ribeye mash, how are you
gonna elevate that?
Where's the gold going?

Um, the gold?
I have not figured out where
the gold is going just yet,

- but I'll get it together.
- Gotcha.

I now need to be laser focused
on this steak,

and make sure that it
is spectacular.

- Why'd you go for the salmon?
- Uh, I'ma elevate it.

You're gonna elevate it?
And then how are you gonna
incorporate that gold?

That gold, I'm gonna dust
that salmon on top of it.

I'm coming in
to get that last final spot.

Everybody else has a heavy,
rich protein.

So this fish is gonna be it.

We're 19 minutes remaining.
Right, kenny, what did you grab?

I got duck breast, chef.
I'm gonna do a duck breast.

I'm gonna do a sherry reduction.
I'm gonna roast my veg.

Super dangerous.
A lot of jeopardy in the duck.

- What is it with you
taking so much risk?
- 250,000 damn dollars.

I'm wanna go to my staple.
I'm wanna go to my duck.

That was the first dish
I cooked in "next level chef."

I wanna run it back
and I wanna get it right.

Right, so you got
the filet mignon, right?

Yes, chef.
I've got a filet mignon.

I've got beautiful trumpets,
I've scored them.

I'm gonna put a beautiful grill
on those.

One spot left, okay, so focus
and taste everything, yeah?

- Yes, chef.
- Well done.

This is gonna be
the most perfect,

beautiful,
show-stopping plate

anyone has ever seen ever.

15 minutes gone, and there's
15 minutes remaining.

Now for one of you,
you're 15 minutes away

from the final spot
in the finale.

Keep it going.
They're looking fantastic.

He has so much going on
over here.

I'm anxious to see
how it's gonna turn out.

My nerves
are all over the place.

I mean, you have $250,000
riding on this bitch.

You think that ( bleep )
feel comfortable? No way.

Figure it out.
Figure it out, big boy.

- Does anybody see ginger?
- Ginger, uh...

Yes, it's--
you're near it, courtney.
Come around towards me.

Oh, I'm sorry.
Garlic, garlic, garlic.
Not ginger. Garlic.

I have garlic.
Here's some more garlic.

- Courtney:
You have a little garlic?
- Here you go.

- I think courtney's confused.
- She is. Yeah.

You good. You got this.
You good.

Just breathe, courtney,
like you tell us. Breathe.

- Ooh, your towel!
- Pyet: Your towel's on fire.

Keep it going.
They're looking fantastic.

7 1/2 minutes to go.

Amazing stuff.

The duck, the ribeye,
the filet, the salmon.

- Who's got it?
- Right now, seems like
kenny is under control.

Seems like angie
has her station under control.

Gordon: More importantly,
who don't you want
in that finale?

- I don't want reuel. No.
- You don't want reuel? Why?

Just 'cause
he's a tough competitor
for me, to be honest.

- Yeah.
- Yeah.

You don't want reuel.
You don't want...

I'm gonna say angie.
I think she has secrets.

Gordon: Love that.
Here we go!

We've got two minutes to go!
Start plating, please!

- Let's go, baby!
- Okay, where is the gold?
Where is the gold?

Oh, my goodness.
She should've had the gold
at the beginning.

This is the gold
and silver challenge.

It's gotta be on there.

Talk about a recipe
for disaster.

Yeah, that's where I am.

Where is the gold?
Where is the gold?

We've got two minutes to go!
Start plating, please!

Okay, where is the gold?
Where is the gold?

I've completely forgotten
about the gold.

The gold is on there.
All the gold is on there.

Thank you, chef.

I do the one thing
that I knew not to do,

grab it with my hands.

Come on!

I have gold stuck to my fingers,
and I need to plate my dish.

I'm doing my damnedest
to get this gold onto my dish.

- Start getting things
on the plates.
- Gordon: 75 seconds to go.

Reuel:
This is a gold challenge.

I don't want nobody to say,
"you know what?

You're a bit shy on the gold."

you want bling?
I'ma give it to you.

Gordon:
60 seconds!

Now for all of you,
60 seconds from picking up

that final spot in the finale.

You have something green?
Put it on there.

Gordon: Here we go. Ten...

All: Nine, eight, seven,

six, five, four,

three, two, one.

And stop. Hands in the air!
Well done!

Oh, my god.

Nyesha, richard, please.

What an extraordinary cook.

Like no other.
There's four proteins.

There's a duck,
there's a filet mignon,
a ribeye, and a salmon.

The duck, please,
topped with gold.

Amazing contrast between sauce
and the use of gold leaf.

Extremely imaginative.
Duck is cooked beautifully.

Would've like to see
just a touch more salt.

A gold mine of flavors here,

and that sauce that works
so well with duck.

It's delicious.

Chef arrington says
she needed a touch more salt.

I can accept that.
But what about everything else?

I hope this is the winner.

Next we have the filet mignon

that's topped with a duck egg,

and there's a stroke
of the gold.

Richard:
I love this sort of play on,
like, the golden egg.

That yolk
sort of becomes the sauce.

This one's leaning
a little bit undercooked.

The chef that made this
clearly understands
what to pair with steak.

I would've loved to see
a little starch component,
crispy potatoes.

I start to get
a little bit nervous

because I didn't grab a starch.

But my flavors are glorious,

and I'm telling you,
I have the prettiest dish there.

Gordon: Next, it's a ribeye
topped with 24 karat.

This dish is giving me
down home feels.

This dish is hugging my soul
from the inside.

It's seasoned beautifully.

The gold sort of feels like
a bit of an afterthought.

I just wish there was
just a touch more

attention to detail,
but still a very tasty dish.

It's a heart of gold
in this dish.
It looks comforting.

And this surprising sweet char
on the carrot...

Courtney: I am nervous.

The stakes are definitely
higher than they've ever been,

and everybody else
is stepping their game up.

- But I came here to win.
- This is crispy salmon
cooked skin side down.

What I see in this dish
is a soul of a chef.

Whoever made this
stepped outside of a standard
steak and potatoes,

steak and eggs,
and really reimagined
what can be served.

It kinda looks like
it's a present or it's a gift.

A little pinch more of salt,
but very bold in its flavors.

Tears are beating
at my eyelids.

And I'm like, "nope.
You can't show anything."

I'm feeling like my dad
is with me.

I'm literally doing this
competition in honor of him,

so I need to win.

Okay, richard and nyesha,
I need to know,

which protein deserves to go
into the finale?

If it goes to a tie,
then I have to break that tie.

My decision is based
off of brilliancy that I see,

the technique in the cook.

This is the hardest
cooking competition

that I've ever had to judge
because every mentor

wants to see
their mentee do great.

I am so thankful that
this is a blind tasting,

and I have no absolutely no clue
who cooked what dish.

And for me,
that dish is the salmon.

Gordon: The salmon.

Richard blais, the protein

that deserves the final spot

in the finale is what, please?

All four of these dishes
are delicious,

but this is about gold leaf.

That's a tough ingredient
to use.

Who did it the best?

To me, it's...

It's the salmon.

- Reuel.
- Wow.

- Congratulations.
- Let's go!

Congratulations, young man.

- Come on. Come on.
- Get up. Stand up...

Come here. Congratulations.

Well done, okay?
Come on.

Well done.

It feels like
finally being acknowledged.

I put everything
in everything that I do,

and I feel good.

Kenny, the progression
and the trajectory of your climb

in this competition
is second to none.

It's like a rocket
that's taken off
and no one's stopping you.

You're the real deal.
Understand that.

It's been a ride.
It's been a journey.

I gave it everything I had,
but this ain't the end of kenny.

Angie, it's been amazing
mentoring you.

Your calm under pressure
is very inspiring.

You absolutely
have what it takes to go
wherever you want in life.

Yes, chef.

I'm really upset
I don't get to cook again.

I really love cooking there.

But I got an experience
of a fricking lifetime

and I have no regrets.

Courtney, just as your mentor
from the beginning,

last pick in the draft,
and the amount
that you've grown,

your self-awareness,
your skill, your heart,

you should be very proud
of your work.

- I can't wait to see
what you accomplish.
- Thank you.

It's just--
it's beyond surreal.

I make vision boards
all the time.

This wasn't on it,

which tells me that
I'm not dreaming big enough.

Congratulations, sweetie.
I love you so much.

When you hit new york, baby...

I'm so proud of you.
I love you.

I wanted to take you down,
but I'm proud of you.

- Bye, guys.
- Bye.

- Love you, guys.
- Thank you.

- Thank you, chef arrington.
- Thank you so much.

Listen, all three of you,
congratulations.

There's one test remaining,
and that's all that stands

between you and a quarter
of a million dollars,

a mentorship from richard blais,
nyesha arrington, and myself.

I guarantee
it will be the memorable
cook of your lives.

- Well done and good night.
- Wow.

Get some rest.

- Can I open this?
- Reuel: Is that champagne?

Chef. That was good.
That was good.

- Both: Salud!
- Final!

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

- The finalists.
- Oh, my god!
There's people all up there!

One of you is about to become
the first ever next level chef.

- No way!
- Let's go!

- Whoo!
- This is crazy!

The stress!
This is a one in a lifetime
opportunity.

Gordon:
Quarter of million dollars
right there in that lamb.

I want this.
I feel it in my soul.

Mariah: Oh, god. Come on.
This is, like, my dream.

I am gonna be
the next level chef.

Gordon:
Congratulations goes to...

Please pick me.