All language subtitles for Next.Level.Chef.S01E11.1080p.WEB.h264-BAE

Gordon: It started
with 15 of the best chefs
from across the country

competing in the toughest
culinary gauntlet imaginable.

Get it on!

- The platform's
not waiting for you!
- Oh, man.

In the end, only three would
climb their way to the top.

Let's go!

New york banquet chef reuel
cooks with his heart...

I put my soul on that plate.

...Making an instant impact
on day one.

- Reuel, come here.
- ♪ rise up

he earned my first pick and
carried a target on his back...

- Let's go!
- ...Throughout the competitio.

Houston's unshakable
private chef mariah

cooks with ice in her veins.

I am a force
to be reckoned with.

Team trailblaiser's top pick
delivered stunning dishes...

It's a beautiful balance
of sweetness and gaminess.

- And refused
to let anything...
- Mariah, mariah!

- Oh, my god!
- ...Break her stride.

Mariah:
There are probably some people
who wanted me to go home.

- It's game on.
- I'm so ready right now.

Gordon:
Kansas social media chef pyet

has spent a lifetime fighting
for her place at the table.

That is exciting on my palate.

Drafted second by
team nyesha...

- I got you, girl.
- Got you, too.

...And she rose up the ranks
by highlighting

her native american heritage
and bold flavors.

It's telling a story,
this dish.

Pyet: I put so much
of myself into this,

so it's more than
a competition for me.

Gordon:
Tonight these three will
level up for the final time.

The stress!

With a $250,000 prize
on the line...

- ( mariah squealing )
- nyesha: Tap that
buzzer right now.

- Let's go.
- ...Only one can be named

the first ever
next level chef.

- Good morning, finalists.
- All: Good morning, chef.

Today's the day that one of you

becomes our first ever
next level chef.

At stake is a quarter
of a million dollars,

and an unprecedented
one year mentorship

from nyesha arrington,
richard blais, and myself.

That's 12 months with
all three of us on speed dial.

Today you'll have to take it
to the next level.

For your final challenge,
you must create

a three course
next level meal.

You'll start in the basement

where you'll have to cook
an amazing appetizer.

You'll climb to the middle level

to prepare
a stunning fish course.

Then, finally,
to the top level kitchen

to create an entree
with a meat as the star.

All: Yes, chef.

You only have 90 minutes
to do all three courses,

but there's a catch.

For the first time ever,

you will be in charge
of your own cook time.

What?

After each cook,
you'll hit the buzzer,

thereby stopping your clock.

The more time you use
on the first two levels,

the less time you'll have
to prepare your final dish.

( reuel chuckles )

that's a good one.

Yeah.

This is crazy!
I can't even believe this.

Three dishes on three levels.

We're looking
for creativity, elegance,

and expert time management
over all three courses

to determine
who is the next level chef.

Mariah:
Time management is something
I've struggled with

throughout
the whole competition.

Missing that platform
was a huge lesson for me,

so I need to make sure that I
take full advantage of my time.

Get a plan quickly.

Pyet: This is the finale.

Everything that goes
on these plates

has to be perfect.

My game plan is just
to not let my nerves

get the best of me,
stay focused, and create magic.

Pure magic.

Right, excited?

- Both: Yes, chef.
- Gordon: So are we.

Richard will be in the kitchen
with you for your first cook,

nyesha will oversee the second,

and I will be with you
for the final course.

Richard, nyesha, and I would
like to have one last chat

with each of you
before we begin.

So, reuel, please,
head to the basement.

Pyet, please go
to the middle level.

And, mariah, go to the top.

- We'll meet you there shortly.
- Good luck.

Reuel: I know the other
competitors are gonna
be coming swinging,

but my enemy today
is going to be time.

Three dishes is a lot.

So today, every dish
has to be perfect.

This is a one in a lifetime
opportunity,

and I'm here to win.

Pyet:
It still feels like a dream.

It's just so amazing
to see how far I've come

as a social media chef.

It's not just
about team nyesha.

It's not just about pyet.

I'm here to help strengthen

the voice of indigenous people
in the food industry.

Mariah: This is it.

Two more people in between me
and the $250,000 and mentorship.

Growing up, we were homeless
for quite a while,

and I want to be an example

to show that
if you put in the hard work,

you can make things happen
for yourself.

- Mm-hmm. Hi, chef.
- Chef, how are you?

- This is it.
- I know you can do this.

- Okay. Thank you, chef.
- You've been so impressive...

- ...Every single challenge.
- That means a lot. Thank you.

This is a big deal
having mariah,

one of my mentees,
in the finale.

This is not just a competition
between the chefs.

It is a competition between
gordon, nyesha, and myself.

And obviously we're trying
to find the best chef,

but it's not a secret that
I want mariah to win this.

I believe in her.
I know she can do it.

It's easy to coach someone
when they're great.

Aw, chef.

We did it, girl?
How do you feel?

I feel good.
I feel really good.

I know you're gonna take it
all the way, but regardless
of what happens,

you are a better chef today
than when you walked
into this competition.

- I believe it.
- What pyet needs
to do today to win

is to get out of her head.

If she can step out of her way
and just let her soul

shine on that plate,
she's gonna bring it home.

And it's so cool
to see you push out
of your comfort zone,

because that's what this
competition is about, right?

Yeah.

- Okay, reuel, you good?
- Yes, chef.

- You've thought
this through? Yeah?
- Yes. Yes.

Time's not your friend today.

So now you have to edit
more than ever before.

This is so close now.

Even though reuel didn't go
to culinary school,

he has more finesse
and creativity

than a chef who's trained
for years.

He's got a lot to get done
in 90 minutes,

but if he stays focused,
he'll have nothing but success.

I've got one extra bit
of motivation

which I think will mean
more to you than anything.

Here's your brother
and your girlfriend.

Oh, my god.

Gordon: Welcome!

( laughs )

you look so good.

( sighs )

I felt like my dad
just hugged my whole heart.

And I was like,
"you know what?

Head up.
Today you came to cook."

you've got this.

I can't believe you're here.

Can we talk about,
like, gordon ramsay
was just right there.

I was trying not to fangirl.

( laughing )

I think you can use
just a touch more inspiration.

- Maybe this will help.
- No way! No way!

I've been sacrificing not
being able to be with my family

on a regular basis, so that way
I can pursue this dream.

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

Pyet:
My mom is my best friend,

and this is the most,
like, important challenge
in my career,

and to have her here
and be a part of it,
it's such a gift.

- I'm so happy that...
- ( both murmuring )

I know that it's a big moment.

You just need
a little bit of motivation

to push you over
the finish line here.

Okay.

- Hey, hey, hey, hey!
- What?

Hey!

We're so proud of you!

I haven't seen my brother in,
like, over a year,

so to see his face,
and my mom?

It's what I needed.

Did you see chef richard blais?
That's my mentor.

- He picked me first.
- He's one of my favorite chefs.

I'm ready. I'm so pumped up.
I'm so ready to go.

I'm ready to start cooking
right now.

- You got it.
- It's so nice to see y'all.

I'm still shook.

Let's go.

Please line up.

So, three incredible courses,
three amazing levels.

- Excited?
- All: Yes, chef.

Take a look up there behind you.

That platform is coming down.

Oh, my god.

You have 30 seconds

to grab your ingredients
and create an amazing appetizer.

The pressure
is so real right now.

The fact that we only have
90 minutes to complete
a three course meal

is just like,
"how are we gonna do this?"

on your mark.

- Get set.
- Oh, my gosh.

This is insane.

Go. Your 90 minutes
start right now!

Get set. Go.

Off you go.
Your 90 minutes start right now!

You know the deal.
Grab as many ingredients
as you need.

I'm thinking
I wanna do something light,

but I see the clams
as reuel's grabbing them.

Oh, excuse me,
excuse me, excuse me.

Too slow.
So I just grab the chicken.

Definitely not
something I wanted,

but to be the next level chef,
you have to roll with it.

Five, four, three...

- Got any garlic?
- Oh, my god.

...Two, one.
You can grab! All the way.
You know you can grab.

- You can reach it,
you can grab it.
- All right. What is this?

Richard: You need to make
a stunning dish.
Let's go, chefs.

Pyet:
I'm feeling really good
about my ingredient grab.

I'm going to make sweet potato
and pork empanada

with an avocado salsa.

I'm staying true to my flavors.

Every time
that I've done that,

those have been the dishes
that the mentors have loved.

The way you were tackling
that dough, I'm assuming
you've made this before.

It's actually one
of my specialty dishes, chef.

So far, no one has made pastry
in this competition.

Usually that empanada dough
has to rest, right?

- It'll be fine, chef.
I got it under control.
- Okay.

The fact that I'm trying
to make empanadas in a finale

in the basement, for me,

it's definitely a go big
or go home mentality.

We gotta make sure
we're not just thinking about
the dishes that you're making.

You have to be thinking
about that time in your head.

Reuel,
what do you got going on?

I'm gonna go
with some littleneck clams

with a really nice
flavorful broth.

I'm going to make
steamed littleneck clams

with chorizo and curry cream.

This dish doesn't sound
like a dish that normally
would get cream in it.

You probably would want
some wine, right?

I'm looking for richness
at this point in time.

Okay.

Reuel:
Standard procedure for clams,

you have to deglaze with wine.

I ain't got time for that.
I'm here for flavor.

- All right, mariah.
- Yes, chef?

As usual,
lots of flavor over here.

Mariah: I'm gonna do a crispy
batter chicken lollipop

with an aleppo pepper glaze.

This is my first time doing
a glazed chicken lolli,

so this is a risky move.

What's going on
with the batter?

I'm just
on a really crispy batter

since my glaze
is gonna be kind of thick.

Okay. The first course
in a tasting menu,
it's so important.

I'm looking for elegance,
refinement.

It has to be
the perfect appetizer,

and it has to set the pace
for the rest of your meal.

Okay, you feeling good
about the time?

I don't know
if that's a concern.

I just wanna make sure
this dish is spectacular.

- All right, keep going.
Keep going.
- Thank you, chef.

Reule: Mariah doesn't care
about the time.

For me, I want that time.

Ten minutes are gone.
How much time is left?

It's up to you!

I want to be the first one
on that platform.

I want to create more time
for myself later on.
It's strategy.

15 minutes are gone.

15 minutes.
I'm almost done.

Here we go.
Here we go.

All right,
reuel has hit the buzzer.

What? Oh, my gosh.

You used just over 16 minutes
during this cook.

16 minutes?

Okay, I gotta be done with this
in the next ten minutes.

I have to be done with this.

So it turns up the pressure
a little bit.

- Pyet, you feeling good?
- Feeling great, chef.

Okay, you're rolling out
that dough like you've done it
a million times.

Pyet: Reuel,
he's done with his dish.

I'm a little worried,
but at the same time,

I do feel
like the clams were kind of
a safe call on his part.

Richard:
I like the confidence, pyet.

I don't want to spend
too much time in the basement,

but I know that my empanadas
are gonna be amazing.

Oh, ( bleep ) that's perfect.

- Yes!
- 25 minutes have gone.

Oh, my gosh.

Can't serve raw chicken.

I am praying
the chicken is cooked,

but I can't waste
any more time on this.

27 minutes have gone.

Who's gonna get to the buzzer?

Pyet? Mariah? Let's go!

Pyet is down.

I know I'm taking extra time
to get this chicken right,

but every detail
at this point is important.

Just gotta hit the buzzer.
Gotta hit the buzzer.

- Mariah's in!
- Done!

Richard:
That was the most impressive
round of cooking I've seen.

Here we go, guys.

I'll tell you this,
you're in for a treat.

- Wow.
- This is no easy feat

to find one next level chef.

Each one of these chefs
are in the finale for a reason.

We're gonna start right here
in front of me.

This is pyet's dish.

It is a pork filled empanada
with slaw

with a cook time of 27 minutes.

- Nyesha: Wow.
- I think you're mad

to attempt to make empanadas
in that short period of time.

Let's hope they taste
as good as they look.

I have never made empanadas
in 27 minutes.

I just hope the dough
is cooked all the way through.

The empanadas are delicious.

Pastry is cooked beautifully.

Very, very impressive start.

I would've loved
a little bit more creaminess
from the avocado,

but you have
all this textural contrast.

To create something in such
a small amount of time,
just absolutely bold.

And I see the personality
in this dish.

It is so impressive,
damn near impossible,

to make an empanada
start to finish in 27 minutes.

I would be very nervous
if I was richard or gordon.

All right,
let's go to our next dish.

This reuel's dish of clams

steamed with some
spanish style chorizo.

Reuel, how long
was the cook time?

- 16 minutes.
- Wow, that's impressive.

So I am interested to see
if we developed enough flavor
in only 16 minutes.

Gordon:
Those clams are delicious.

Honestly, 16 minutes?
Like superman in the kitchen.

That says guts, balls,
determination.

But I need a crouton,
a slice of bread.

I want to get in there and mop
every little ounce of sauce.

The broth itself is uplifting,

and it's getting my palate ready
to enjoy a second course.

It's an easy dish to cook,
so you banked some time.

- Hopefully that serves
you very well.
- Thank you, chef.

Your boy came to bat.

I mean, those clams
came from the basement,

but the hands that touched it
was meant for the top level.

There's a third
strong appetizer coming, chefs.

- This is a crispy
chicken lollipop...
- Wow.

...Glazed with
an aleppo pepper stout sauce,

also utilizing 27 minutes,

just seconds behind pyet.

- So you fried these?
- I did, chef.

- And then coated them
and fried them again?
- No, chef.

- Oh, you cooked them
from raw with the batter?
- Yes, chef.

- That's a big risk there.
- Wow.

- Richard: Super risk.
- Because sometimes
the batter gets too dark,

and then the inside
is undercooked.

Mariah:
This is, like, my dream.

I don't want to mess this up.

Let's find out.

I cannot go out
with raw chicken.

I am praying
the chicken is cooked.

Gordon: Do you see that?
Oh, boy.

Do you know
they're cooked properly?

Um...

Gordon: Do you see that?
Oh, boy.

Do you know
they're cooked properly?

Um...

Oh, they're good.

Cooked beautifully.

Richard: Glistening.

Thank goodness!
My chicken is cooked.

Wow. They are delicious.

Thank you, chef.

That sauce is fantastic.

You get the depth
from the stout,

and the aleppo pepper elevating
a very humble everyday food.

Three delicious appetizers.
Right, next up, a seafood course
from the middle kitchen.

Reuel, you've bought
yourself an 11 minute lead.

74 minutes left.

Pyet and mariah,
you both have a little over
63 minutes each.

Head over to the elevator.
Nyesha will meet you upstairs.

- Good luck!
- Thank you.

I may have started off
a little rocky,

but first course was delicious.

Ooh, goodness, gracious.

Now I have to bring it
on the next two courses.

I'm gonna be way more
aggressive this round.

- What's up, chefs?
- Hi, chef nyesha.

- Reuel: Hi, chef nyesha.
- Hi, chef.

Nyesha:
I'm a trained fish cook.

I spent two years working in
a three-star michelin restaurant

on the fish station,

so I'm very excited
for this fish cookery.

Chef reuel, you're going
into this with a lot of time.

I'm treating it
like there's none.

As you should.
Please line up.

Hands on the elevator.

Platform's on its way.
Here it comes.

Go!

Fish in general
has been a problem.

So I just gotta focus
on what I gotta do.

Conceptualize your dish
and execute!

Reuel: Nope.
Don't want no snapper.

Nope. Don't want no bass.

- Hello, cod!
- Ten seconds.

I want something light
because the next dish

that's coming is gonna be fuego.

Nyesha: Three, two, one.

Platform's still here.
Grab what you need!

Last chance! Let's go.

Whew!

All right, guys,
everyone ready?

- All: Yes, chef.
- Let's go now.

Whatcha getting
done first, chef?

I'm going to get
my sweet potatoes boiling.

I'm making
a pan-seared sea bass

with a spiced
sweet potato purée.

What else are we incorporating
into the sweet potato purée?

I'm going to do some nice
warm flavors with a chili oil.

Excellent.
You have 57 minutes left
for two full dishes, okay?

- So please
use your time wisely.
- Yes, chef.

Be careful these chilis
don't burn, chef.

- Reuel?
- Yes, chef?

You have an hour
and ten minutes.

This is an amazing time

to truly conceptualize and
create that vision in your mind.

I'm getting my peas
and my soubise together.

- Awesome.
- I need to add a little
creaminess to that cod.

I'm making pan-seared cod
with pea soubise

and summer vegetables.

I came in with a very rich
salt forward dish.

This is more
a bright taste of corn,

taste of sweetness
of the peas.

Okay.

Nyesha: It's not a "how fast
can I cook?" competition.

I'm a little bit happy
with that.

It's "how fast
can I develop flavor?"

and reuel's dish
seems pretty simplistic.

I'm just really hoping that
there's more depth to this dish

because reuel has
a lot to lose here.

We've all been cooking
for 23 minutes!

Heard, chef.

Nyesha:
Chef pyet, chef mariah,

that means just under
40 minutes left

in your entire cook.

This time is, like,
going super fast.

Like, I think it's going faster
now than it ever has before.

This is our first time
together, mariah.

- It is! I know!
- What a joy! Let's go!

I've been waiting for this!
You're so amazing.

- You're so amazing.
Are you kidding me?
- Oh, thank you.

You're inspiring me
with that ice flowing
through your veins, girl.

Oh, man.

Y'all know
this is timed, right?

What are we making here?

Mariah:
Pan-roasted snapper.

And I'm gonna
get my corn going

with a little bit
of vegetable stock,

try to infuse some of this
corn flavor into the broth.

I started my courses
with something fried,

something heavy,
and so I'm gonna move
into something

that's light, elegant.

- Chef, this sounds delicious.
- Thank you.

What else are we adding
to this broth?

I need some more flavor.
I have some whole mustard here.

Maybe some coriander love,
citrus.

Some spices, yes.

So I am trying
to transport the mentors

with every dish
that I put out.

Saffron.

And this dish
is gonna transport them

into a cafe in europe.

You know, a nice little broth
and a piece of fish,

and you're just enjoying life.

Chef pyet, chef mariah,
you're down to 35 minutes.

Heard, chef. Thank you.

- Reuel?
- Yes, ma'am?

44 minutes for you.

To take these seafood dishes
to the next level,

what we're looking for
is authenticity

and to let the product shine.

$250,000 on the line?
You better bring it.

I'm pushing you because
I'm trying to light a fire
in your soul.

- Oh, that fire is lit.
- Reuel: Come on, reuel.

Mariah and pyet look
like they kinda hustling.

Whoo!

It's beautiful and delicate.

Okay, let me go wrap this up.

Reuel's heading to the buzzer!

Ooh, no!

Reuel, you have 42 minutes
on that last cook.

Yes, chef.

Pyet:
I don't even understand

how he did all that in such
a short amount of time.

This cook is way more stressful
than the appetizer.

This has to work.

Nyesha: You're under 30 minutes.
You have to push here.

Still have that main course
to bring home.

- Oh!
- Look at your chili though.
Be careful.

- Pyet: Ah, ( bleep ).
- It's burned.

It's burned. I don't have time
to make another chili oil.

If you're gonna
put an oil on it, it should be
the most delicious oil ever.

There's so much riding
on the line right now.

I'm screwed.

Best dish of your life.

Look at your chili though.
Be careful.

- Pyet: Ah, ( bleep ).
- It's burned.

You gotta let that go, chef.

It's not next level.
You know that.

- May I get rid of this for you?
- Yes, chef.

- Just so you don't have
to look at it ever again?
- Thank you. Thank you.

Pyet is definitely in trouble.

There's no time to harp
on this mistake.

I know I don't ever wanna see
or smell that ever again.

Things are going the way
that I intended them to,

but I have to stay focused.

There's something missing.

- The potato purée...
- Ginger.

...Is going to be
what saves this dish.

At this point,
it has to be perfect.

Really happy with
how this is turning out,
so that's good.

Good! I'm happy for you.

- 28 1/2 minutes left.
- Oh, my gosh!

Two courses, let's go!

- Mariah: Whew!
- Gotta get to that buzzer.

You are legitimately
going to handcuff yourself
when you get upstairs...

- Where's the buzzer?
- ...If you do not tap
that buzzer right now.

Let's go. Good job.
Leave it on the field.

Wow, look at those.
Beautiful.

So, first we have here
a dish cooked by mariah.

This is a pan-seared red snapper

with a salad of brussel sprouts.

In the broth,
there are notes of saffron.

Gordon: And cooking time?

Nyesha:
34 minutes and 33 seconds.

Hard to get a broth working
in 34 minutes.

I took a risk. I don't regret
the risk that I took.

I know that this broth
is spectacular.

- No question.
- Fish is cooked beautifully.

- Thank you, chef.
- I was slightly concerned

about the broth
being a little bit insipid.

It's actually delicious.
It's fragrant.

For me, the fish
is cooked beautifully.

Richard:
Do I think the brussel sprouts,
slaw, and the hazelnuts

would've been better served
with, like, a mayonnaise sauce?

I do. But at the end of the day,
the fish is cooked perfectly,

- and the broth is delicious.
- Thank you, chef.

The mentors loved the broth,
and it makes me feel like
the time was well spent.

Next up, chef reuel
has prepared for us

a pan-roasted cod with a salad
of corn and sweet peas.

- Time, please.
- 32 minutes, chef.

Visually, I'm not as impressed.

The peas and the corn
have got that sort of

frozen vegetable section vibe.

Reuel: I know it's gonna
taste better than it looks.

Yo, cut that bitch open,
because I know that
( bleep ) cooked.

This cod a deep
heartiness to it.

Fish is cooked next level.

Glistening.
It's got a great sear on there.

Richard:
Fish is cooked excellently.

Sweet peas, butter roasted fish,
what's not to like?

Lastly, we have chef pyet.

We have
a pan-roasted striped bass,

and this sits atop
a sweet potato purée.

Cook time is 34 minutes
and 30 seconds.

I spent a lot of time perfecting
that sweet potato purée,

but standing up against
the other two dishes,

I'm not sure if it's enough.

Sweet potatoes and fish
doesn't work.

Usually.

But the spices
that are in the sweet potato

take this fish to another level.

It's enchanting actually.

I would've loved
a little chili in here
or something like that.

Just a splash of red vinegar
just to liven it up a bit.

The purée's to die for.
Fish is nailed beautifully.
( bleep ) delicious.

To hear chef ramsay say that
my dish is ( bleep ) delicious,

like, means the world to me.

He's loving the fish dish,

he loved the empanadas,
and I'm just hoping

that he loves
whatever is going to happen
in the top kitchen.

But do I have the time
to cook it in 28 minutes?

You've only got one
final cook left.

Timewise, mariah,
you have just under 28 minutes.

Pyet, you have 18 seconds
more than that.

- And, reuel,
you have 42 minutes.
- Yes, chef.

Gordon:
That means you'll have

a 14 minute head start
over pyet and mariah.

All three of you have cooked
in that top flight kitchen

across a 30 minute elimination,
so 28 minutes isn't long.

Just promise me now
those dishes will be done.

All: Yes, chef.

All of you,
please head to the elevator.

- I'll see you on the top
flight kitchen. Good job.
- Thank you.

- Gordon: Well done.
- Good luck. Kill it!

- Pyet: Here we go.
- Mariah: Good luck.

Reuel: Let's do this.

My stomach feels like
those olden washing boards

where you just scrub
your clothes like that.

That's my soul
beating against my stomach.

But you know what?
My strategy's actually working.

I have 42 minutes,
and they're banking
less than a 30.

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

This is it.

All that stands between you

and quarter of a million dollars
is this one cook.

- Yes, chef.
- Yes, chef.

It's still anyone's game.

28 minutes.
That is not a lot of time.

But there's $250,000
on the line,

and so I have to make
the best dish possible.

Gordon:
The platform is moving.

Reuel, you have
a 14 minute head start
over pyet and mariah.

Four, three, two, one.

Go, reuel!

42 minutes. Here we go.

I get to peruse this
and take my time.

( classical music playing )

♪ dun, dun, dun, dun, dun

♪ take this, take that

♪ potatoes, I need,
give me, give me ♪

( music ends )

- I wanted that fennel.
- Ooh, damn, he got the fennel.

( bleep )

good for reuel.

I don't care that
I'm the last one to start.

It's all about finishing strong.

Protein, where are you going?

- Rib cap.
- Gordon: Wow.

Rib cap is a chef's treat, man.

I shined once on the rib cap.

I'm expecting
to do the same again.

I knew he was gonna
get the rib cap.

Tell me about the garnish.
Where are we going with it?

Reuel: We're gonna make
a pomme soufflé.

Stop it.

Gordon: Pomme soufflés
are delicate fried potatoes

that look like
little puff balloons.

They're one of
the hardest technical items
on the planet to cook.

Everything has to be perfect.

Honestly, for reuel,
this is a huge gamble.

Pomme soufflé
is an absolute nightmare.

Why on a night like tonight?

- I wanna go big.
- Reuel.

Reuel: The pomme soufflé
is a risk in itself,

but it's a huge reward.

I came here to push myself,

and that's why that extra time
is important.

This is torture.

This is the longest
14 minutes of my life.

- 60 seconds, pyet.
- Ooh!

Gordon: And, mariah,
you're right behind her.

I'm just, like,
sweating bullets at this point

hoping that I have enough time
to make a next level dish.

Three, two, one.
Go, girl, go. Well done.

I have this determination
to make a rack of lamb.

Trying to cook lamb
in 28 minutes

is going to be
a very difficult task.

It could either win me
this competition,
or I could lose it all.

Three, two, one. Go.
Come on, you got this. Come on.

For this final cook,
the filet is definitely
my golden ticket.

You've still got no protein on.

- They're putting
their protein on.
- Yes, chef.

So get that thing seared
and rested.

20 minutes remaining.

- Right, tell me,
what are you thinking?
- Yes, chef.

I'm just gonna get a nice sear
on my filet.

Gordon:
I love the herbs in there.
What's on there?

A little bit of thyme,
a little bit of oregano.

- Nice. Well done.
- Thank you, chef.

I am going to make
an herb crusted filet mignon

with a potato fondant
and a dark rum mushroom sauce.

- Whoo! All right.
- Careful, mariah.

Mariah:
The last dish leaves
the greatest impression,

so I want to treat the judges
to something special.

Pyet, tell me about the dish.
What are we thinking?

So I am going to do
a rack of lamb

with fingerling potatoes
and some green beans.

That lamb comes out, you slice.
Pink, beautiful. Season.

- If not,
you kiss it in that pan.
- Yes, chef.

Pyet:
I'm praying I have enough time
to cook a rack of lamb,

and I'm just crossing my fingers
that everything goes to plan.

Can't serve this raw.

Gordon:
Nine minutes remaining.

Pyet: Come on.

Keep it going, guys.

Don't you dare take your foot
off the gas.

This competition was never
set out to be easy.

Three superbly executed dishes
in only 90 minutes.

All three chefs
have proven they really do
deserve to be here,

but we're not just gonna give
$250,000 to somebody.

It all comes down
to the final main course.

We're looking
for a perfect temperature,

and who can take it
to the next level.

How's the update
on the pomme soufflé?

To be honest, chef, I'm gonna be
in a little bit of problems.

- If it's not working,
do not waste time, okay?
- Move on. Yes, chef.

I'm second-guessing
this pomme soufflé, because
it's a little bit tricky.

You gotta make sure you don't
over-fry or under-fry.

Come on, baby.
Work with me.

I want this dish to be perfect,

so I hope to god
these ( bleep ) puff.

Aw, come on, baby.

Dance the filet around the pan,
then let it rest, yeah?

- Okay, okay.
- Lovely color on there.

- ( groans )
- that has gotta go in the oven,

otherwise it's never
gonna be cooked.

Pyet:
My stomach is in knots.

I'm really worried
about my lamb.

- Quarter of a million dollars
right there in that lamb.
- Yes, chef.

Gordon:
5 1/2 minutes to go, guys!

I didn't give myself
enough time.

If I serve raw lamb
to these mentors, I'm done.

This is a make it
or break it moment,

but at this point
I have no other option.

This is it.
Is the meat cooked
all the way through?

Pyet, look at me.
Quarter of a million dollars
right there in that lamb.

Yes, chef.

This lamb cannot be raw.

I have to execute this
with perfection.

I have no time to put it
back into the oven.

Please, please, please, please,

please be cooked,
please be cooked.

Perfect.

Beautiful. Beautiful!

Oh, my god.

My heart literally
comes back into my body.

"okay, we have a chance here."

gordon:
Three minutes to go!

Mariah: Oh, god.
Come on.

Those potatoes
are slightly under.

It's gonna be tight
to finish this.

Tell me, pomme soufflé?

Reuel:
Uh, I got one.

Gordon:
They're not working,
drop them, right?

60 seconds.
Start dressing these plates now!

Every detail at this point
has to be perfect.

This is it.

- Reuel: Beautiful.
- Mariah: Aw, man.

Five, four, three, two, one.

And stop. Hands in the air.
Well done!

The stress!

Today was a rollercoaster.

I'm feeling really good.
I left everything out there.

I left my apron, my big toe,
my pinky finger.

I gave everything, so now
I know I have zero regrets.

So this first dish,
created by mariah,

this was filet mignon
lightly crusted in a dry herb

finished with a fondant potato.

- Cook time was 28 minutes.
- Not a lot of time.

It looks elegant,
and the cook...

$250,000 filet.

It has to be perfect.

Gordon: Oh, my goodness.

Cooked beautifully.

The flavor's fantastic.
The herbs are just dancing
around on my palate.

But for me, my potato
was a little bit undercooked.

- Just a little bit.
- Mm. Mm-hmm.

- The meat is perfect.
It's right on the money.
- Thank you.

Young lady, in 28 minutes,
that is next level.

Thank you.

I feel amazing.

Everything that
I've done today

I have done with passion,
I have done with purpose.

I know I have everything
it takes to be next level.

Okay, next dish owned by reuel.

42 minute cook.

Rib cap, pomme soufflé,
and a beautiful demi to glaze.

Wow, I mean visually,
modern art.

Pomme soufflé is a big swing.

A prize cut.
Some of those slices
are a little bit under,

but I think you used your time
really, really well.

Rib cap is a tough one
to pull off.

For me, just a little bit
of smoked rock salt

just to counteract
that beautiful richness,

but that middle section's
cooked perfectly.

Very delicious. The demi--
the sauce is amazing.

Thank you.

Bold move. Pomme soufflé,
that's the heart of this dish,

so to do one in the final
with a quarter million

riding on it
reminds me of you--

brave and passionate.

Reuel:
I'm feeling really good.

I cooked with my soul,
the essence of it.

I am the next level chef.

Right, final dish,
created by pyet,

was a rack of lamb

served with some green beans
wrapped in prosciutto.

There's a merlot wine reduction

the lamb itself
is cooked gorgeously.

I don't understand how
you were able to execute that

in such a small amount of time.

I'm shocked that I was able
to pull off a rack of lamb
in 28 minutes,

but I do wish I had
a little bit more time
to let it rest.

This dish is singing
musical notes on my palate.

The merlot sauce with the lamb,

and the prosciutto, the soul.

My soul is very happy.

It feels like the lamb spent
all 28 minutes making
its way to this moment.

I mean, medium.
Medium is such a tough
temperature.

It's cooked perfectly.

But if you let it rest
for just a minute longer,

you could've brought out
more flavor in the lamb.

Well, the thing that lifts this
is the crispy lamb fat

with that merlot sauce.

It is just unctuous
and so refined.

Well done.

Pyet: Reuel and mariah,
they were tough competitors,

but at the end of the day,
I feel good about this.

Wow, three amazing dishes

from the appetizer to
the seafood to the final cook.

Everything's on the line.

This is not something
we take lightly,

so I'd like all of you
to head to the great room

while we take a moment
and discuss.

- Thank you.
- Great job.

- Thank you, chefs.
- Well done, guys. Wow.

This is gonna be a difficult
decision for many reasons.

You have three chefs who all
have had some magical moments,

but at the end of the day,
it's cumulative.

Who cooked
the best three dishes

level to level to level?

Reuel's rib cap,
it's cooked unevenly.

Richard: But the vegetable
components in this dish
are beautiful.

- I think reuel had
the best fish course.
- Nyesha: Absolutely.

The fish is glistening.
Great color on the skin.

There's no doubt this fish
is cooked very beautifully.

Amazing texture and color.

Richard: Reuel definitely
won the fish course to me,

and he was I think in last place
with the appetizer.

Nyesha:
Yeah, it was a little too safe.

- Richard: Too safe.
- I don't think his appetizer
outshone the empanadas

and those chicken wings.

Nyesha:
They absolutely did not.

That first course
from chef pyet,

the empanadas
were absolutely stunning.

Richard: You're making
your own dough? Come on.

Nyesha:
Truly transformed an ingredient.

- Created something
out of nothing.
- Super smart.

But she really lacked
in her second course.

You know, that fish looked
very compartmentalized

and did not have
a sort of theme or vision.

But the purée was incredible.

It's got that really nice
sweet and peppery flavor.

Richard:
It's a stunning dish.

I just want to ask you both,

how do you get a rack of lamb

cooked like that in 28 minutes?

Was it a fluke?

Chef pyet really creates
amazing dishes.

Mariah, steady and calm
all the way through.

- Yeah.
- Nerves of steel.

Each course,
really, really good.

- Time management from
mariah was tough today.
- Nyesha: Yes.

Her last course
in that top flight kitchen,

it's the only one
that's slightly lacklust.

Yeah, in the end,
the time got away from her
a little bit,

and you can taste that
in the doneness of the potatoes.

I'm gonna say this,
the chicken lollipops,

I think that sauce was the
tastiest thing I tasted today.

Gordon: Sauce is delicious.
They're cooked beautifully.

This is gonna be tough.

All three of them
cooked a next level dish
on each floor today.

Yeah.

It's so difficult.

Pyet, mariah, and reuel,

they've all delivered
such unique dishes.

I mean, this is
such a huge decision.

It's going to come down
to small details.

I literally
am on the edge of my seat.

How are we gonna decide this?

Lots of care,
lots of love,

- very difficult.
- This is a very, very,
very tough decision.

It's been a ( bleep ) pleasure.

- It's been a pleasure.
- Everyone.

Who are all these people?

Come on, guys! Come on!

Whoo! Oh!

Mariah: This is insanity.

You hear the applause,

and you see all these faces
cheering for you,

and they're so excited.

Oh, my god!
There's people all up there!

Then it kind of soaks in,
and you're like, "I did this."

what you've all
accomplished tonight

and throughout the competition
has been truly amazing.

Mariah, you've been
one of the most consistent
contestants ever.

Reuel, you cook with heart,

and it shows every time
you put food on a plate.

Pyet, you use your strength
of your background

every time
you pick up an ingredient.

Honestly, all three of you
have been exceptional.

But only one of you
is about to become

the first ever next level chef.

That comes with a check
for a quarter million dollars,

and an extraordinary,
unprecedented
one-year mentorship

to help take your dream
to the next level.

The person who will be
our next level chef...

Pick me. Please pick me.

Pyet:
I really, really want this.

I still have so much more
to give and prove.

Mariah:
I want to win so badly.

It's time. It's time.

Congratulations goes to...

Pyet!

( cheering )

oh, my god!
Oh, oh, my god! Yes, baby!

I know what I've come from.
I know the battles.

I know the grit
and the fight that I put out,

living out of my car trying to
make this dream happen.

- Oh, my god.
- I never thought to myself

that I was capable
of doing something like this.

I am the next level chef.

Pyet, that last course
was the show winner.

Absolute utter perfection
from the appetizer
to that final course.

- Reuel, an amazing performance.
- Oh, 100%. I enjoyed it.

- Congratulations.
- Thank you.

Today I would've done
absolutely nothing different.

I came here to finally
step out of the shadows

and let people know my story,

and I'm pretty proud.

My dad will be proud of me.

This chapter is closed.

Let's look forward to new ones
in this book of life.

- Mariah, congratulations.
- Thank you, chef.

- Gordon: Well done.
- Thank you.

This competition has pushed me

in ways that I've never
been pushed before

and has made me
a better chef,

and ultimately
I feel successful.

I won.

You two, please go and get
some love from your family.

For all of our finalists,
they may not be
the next level chef,

but there are so many
great opportunities
that are in front of them.

- Good job, mariah!
- ( muted chatter )

I like to say
the game doesn't start
until the competition ends.

- Champagne?
- Oh!

Don't mind if I do.

Let's bring mum out here.

- Oh, my god.
- Hi, mommy.

- My beautiful baby.
- Pyet, how are you
feeling right now?

I've worked my ass off
the last six years.

- ( laughter )
- worked my butt off.

And to put a native american
indigenous woman

as your next level chef,

I feel like
I'm a part of history.

Pyet, I have to say,

as your mentor,

you came in
with so much natural talent,

and you pushed yourself
every cook to get better.

I look up to you
in so many different ways,

and I'm just so grateful
to have had you as my mentor.

- This is my girl right here.
- Well done.

I know this is
not just for her

but her culture
and her heritage.

- You did it.
- Thank you!

Don't let this moment
pass you by, girl.

I understand how difficult
and the strife that it takes

to climb to the top
for women of color.

There's no doubt that this is
just the start for her.

Ladies and gentlemen,
our "next level chef" winner,

- pyet!
- ( cheering )

- congratulations, pyet.
- Well done.

- Congratulations.
- Thank you.

This competition so far,
I've had so many highs.

We set out on a journey
to find the next level chef,

and today we made
the right decision.

Pyet has heart, drive,
and an undeniable talent.

I can't wait to mentor her

and watch her journey grow.