Original subtitles

- Previously on "Next Level Chef"...

Go! Let's go.

You all have 45 minutes to create

a next-level Chinese-inspired dish.

- I order Chinese. I don't cook Chinese.

- Some very good dishes here tonight,

but, Pilar, congratulations.

- [screams]

- Go!

- Mark, Chris, you both have

one last chance in this competition.

- This is stressful.

- Which dish are you going to eliminate?

- The Italian dumpling.

- Unfortunately, the Italian dumpling

was prepared by Mark.

- Oh, boy.

Tonight...

you'll be cooking with game meats.

- I don't know what a partridge is

other than it belongs in a pear tree.

[cheering] - Game's one of the toughest

animal proteins to cook.

- Get the dishes up, guys. Platform's here.

- Come on, baby!

- This is one big [bleep] mess.

[rock music]

[bell dings]

[timer rings]

[dramatic music]

♪ ♪

- Welcome back, everybody.

Line up.

Team Ramsay, we are down a team member.

I do not want to make a habit of that, got it?

all: Yes, Chef.

- Team Blais, our journey,

it's been like the platform, huh?

It's had its ups and its downs.

- Mm. - But we are out

of that basement, finally.

Good work. both: Thank you, Chef.

- Team Arrington... - Yes, Chef.

- In the top, staying on the top.

- Yes, Chef.

- I'm so excited to be on the top level again today.

I could get used to this.

Can you keep that up today?

both: Yes, Chef. - Yes, chef.

- Shay, you had a rough time.

- To say the least.

- Just remember, we're not on Key West time

in these kitchens, right? - [chuckles]

- Today I just wanna get it on the platform

without having to display any athleticism,

because Lord knows I don't have that.

Timing has been my downfall this whole competition.

I really wanna prove to my team

that I can do this, that I won't let

the time get the best of me again.

- Now...

I told you last time

that things are about to get wild.

Today, you'll be cooking with game meats.

- Yes. - Let's go.

- Game meat like wild boar, elk,

are not just for your local hunters.

They're hitting the menus of high-end restaurants

around the country. - Game has to be cooked

with the utmost care and intention.

It can go wrong very quickly.

- And, don't worry, you don't have to hunt it yourself.

- Thank goodness. - It'll be right there

for you on the platform. Briefly.

- [chuckles] - This will be

your most difficult challenge yet.

all: Yes, Chef.

- I'm a hunter. You know, I was taught

whatever you kill, you eat.

So I better nail today. That's all I gotta say.

- Okay, Team Blais, thanks to Chris winning

the elimination cook-off,

we're onto that middle level for the first time.

When that platform comes down,

I wanna see you running like a startled deer.

- Got it. both: Yes, Chef.

- Head to the elevator. Good luck.

- Thank you, Chef. - You got this, Team Blais.

- No elimination today.

- Middle kitchen! - All right!

[bell dings] [cheering]

- I came out of the furnace in one piece.

I am ready to win this damn thing.

Hello, beautiful.

- Now, Team Ramsay.

- Yes, sir. - First time

in the frickin' basement.

Let's make it our last time. Good luck.

- Yes, Chef. - Head to the elevator.

Off you go. - Thank you, Chef.

- Five pack, let's go. - Five pack.

Basement is not scary.

[bell dings]

Let's go, basement. - Oh, here we go.

- All right. - Yes.

- Here we go.

First time in the basement.

- Doors opened and I see the firehouse.

I see where I learned how to cook.

And I am not intimidated by the basement at all.

- I didn't get a cast iron.

- They got this at the Goodwill.

- I can't believe I have to make a meal

for Gordon Ramsay in this kitchen.

All the tools look like they've been

chewed on by my dog.

This is hideous.

- All right, team.

Last time, Pilar's dish took us to the top spot,

which means we're staying at the top today.

Congratulations.

Please head to the elevator, and I will meet you shortly.

both: Thank you, Chef. - Good luck, guys.

- Let's go, baby. Back at the top. Let's do it.

[clapping] On the top, baby.

- Feels good to be home. - Let's go.

- Whoo! - Let's go.

[cheering]

- Let's go, let's go, let's go.

That top kitchen is a dream.

Second time around, I feel really confident.

I know where everything is.

And if you wanna leave me there

for the rest of the competition,

you totally can.

Just a suggestion.

- Here we go.

[clears throat]

[applause] Let's go, guys.

- Whoo-whoo! - We're goin' up top.

- Okay, listen. There's gonna be

all sorts of game on there.

It needs aromats-- thyme, rosemary, garlic.

It needs that. both: Yes, Chef.

- Okay? I do not like having Richard Blais above me.

and Nyesha Arrington on top of him.

We gotta get out of here, okay? both: Yes, Chef.

[elevator dings] [cheering]

- All right, let's go, Team Blais.

Feelin' good? - Giddy. Giddy. Giddy.

- Great. I love it. I love the energy.

All four of you, you're fantastic cooks.

- Thank you, Chef. - We have the best team here.

Let's get out of the middle and let's get to the top.

- Let's go back to the top.

- The lighting's great up there.

- I know. I love it. - [laughs]

- Let's go! - Whaa!

Eso!

- Amazing. I love the energy, Team.

- Let's go, guys. - Carry that to your dishes.

[together] Yes, Chef.

- Game is one of the toughest

animal proteins to cook.

It feels good to cook in this kitchen.

You get first pick of ingredients.

And you get to work with the best equipment.

- Three, two, one... all: Team Nyesha!

- Okay, let's go! [applause]

- Nyesha, we're coming for you up there, girl.

Standby.

- Let's beat Gordon and Richard down there, okay?

- I'm gettin' over there today, baby.

- Use that 6'6" God gave you. - Yeah, I got to.

[hydraulics whirring] - All right, guys,

here it comes.

Go!

- Let's go, let's go, let's go.

- Game meats. It's game on.

I would never cook with any game meats at all.

Where I come from, we don't have those

in the grocery store.

- Make sure you grab the protein you want.

- I'm happy that I get first pick

so I can kind of strategize in my mind

do I wanna go with, you know, like, a bird,

like pheasant or ostrich,

or do I wanna go red meat, like, a elk or an antelope.

- Think about fall. Think about flavor.

- But my eyes light up. I see a beautiful squab.

I know, if cooked properly, it could be a showstopper.

- Guys... - Garlic!

- That's the only garlic. - Five...four...

- What do you need? What do you need?

[indistinct] - Three...two...

one. [hydraulics whirring]

Get back to your station.

Think about your dish.

- All right, here we go. When it's green, it's go time.

Let's go! [hydraulics whirring]

Grab a protein.

- I--I'm lookin' and I see partridge.

- We have some great ingredients up here.

- And I'm like-- I don't know

what a partridge is

other than it belongs in a pear tree.

- 15 seconds. Do you have a protein?

Do you have veg?

- [groans] - Fresh juniper berries

even if it's just for garnish.

- That's--[groans] both: Oh, oh!

- Oh, hey - Keep droppin' it!

all: Oh! - Keep it comin'!

- I need an onion.

- I see ostrich filet.

I recognize "filet,"

so, I mean, I'ma grab that.

- Right here, right here. - Five, four,

- Thank you, thank you. - Three, two...

if you can grab it, it's yours.

- I grabbed too many herbs.

But you want some fresh herbs with these wild meats

'cause, you know, they're in the wild

and you want a nice little seasoning.

- My God. - What did we leave down there?

- Standby, guys. And go!

Let's go, let's go! Come on. Let's go.

- Definitely don't wanna see alligator comin' my way.

You know? It's one of the hardest proteins

to cook. - Guys, protein.

Where's the protein? I need protein.

- On top. On top.

- Suddenly I see the pheasant.

It looks like a little chicken,

so I'm just gonna assume that it tastes

like a little chicken.

- Five, four, three two... - Whoops.

- One. Grab, grab, grab.

- Chef, well done. - [laughs]

- [laughs] - [squeals]

- Vinny, is there anything left?

- [chuckles]

- 45 minutes start now, guys, yes?

all: Yes, Chef. - Let's go.

- Chef, I might have stained our apron,

but it was for-- for good reasons.

- Amazing. Grand. Protein, what'd you get?

- I got elk.

- Elk made it all the way down here?

- So you got the sesame ground elk.

You doin', like, a sort of game meat ball?

Where are we goin'? - Yes.

Albondigas with a berry jus.

- I love that idea.

- The point of me coming here was to prove to myself

that I'm actually the badass that I say that I am.

And I think I'm doin' a pretty good job.

- I love the idea of the meatballs.

- Thank you. - Think about

your presentation, yes? - Thank you, Chef.

If I'm gonna take this all the way to the end

and be the Next Level Chef,

I'll have to bring my best every day.

I got this.

- Right, Vinny, what did you get?

- [chuckles] Everything. - Well done.

- I am gonna make some fire alligator nuggets today.

I've never touched, seen,

eaten alligator in my life. Never.

There's not many of those in Massachusetts.

If you see one, please call the police.

- With the nuggets-- - I'm gonna do a batter.

I use buttermilk, egg... - Mm-hmm.

- Dip. - Nice.

- Flour again. - Yeah, a good--

bloody good way of keepin' them nice and moist.

- All in know is alligator tastes like chicken.

If you batter it and fry it,

you are gonna win all day long.

- You hunt, right? - Yes.

- How old were you when you first started hunting?

- I started first hunting when I was 12 years old, Chef.

- Wow. - And I have about 200 pounds

of venison sittin' in my freezer right now.

If I don't do well in this challenge,

I am going to hear it forever.

- Good luck. - We got this, guys.

Let's push. - [sighs] Okay.

All right, you got this.

How do I cook rabbit?

- Oh, I got tongs with one tong.

My tong is not tongin'.

- All right, young man, what did you grab?

- Oh, I grabbed, uh, boar.

I have never cooked with boar. I've never seen boar.

I don't know, really, why I grabbed it.

- I'm amazed that wild boar came down this far, by the way.

It's a premiere ingredient.

- Definitely didn't know that wild boar

was apparently a really good meat.

- The secret in that wild boar is lettin' it rest.

The sear needs to be gentle and it needs to be basted.

Any aromats? Any thyme, rosemary, garlic?

- Uh, we have fennel.

Little bit of these herbs right here.

- I said grab the thyme or rosemary.

There's lots of it on that platform. No?

I don't like losing.

I don't like being in the basement.

Young Preston needs guidance.

The guy can cook,

but this is where we need to up our game.

He needs to rise above the competition.

Losing's not in my culinary vocabulary.

Let's go, guys.

We want to get out of this basement.

Let's go. - Oui, Chef.

- Absolutely, Chef.

- Wild game. - Yay!

- It's game night. Oh, baby.

- Oh, yes. Oh, come to daddy.

All the herbs. Yes.

Oh, I'm feelin' so good.

- Mehreen, what did we grab? - I got duck breast.

And I'm very excited about that.

- Yes. - I'm gonna crust it

in garam masala,

do a turnip and truffle puree.

- Okay. - Garam masala?

That's gonna be perfect. - My mom made it

for my wedding favors, actually.

- Are you serious? - Yeah.

- Oh, my gosh. - Yeah.

- Well, we didn't know each other yet,

so I'm not offended that I didn't get an invite.

- I love my mom's garam masala so much,

but this is the first time I've made it myself.

We had tons of whole spices in our house.

And our house smelled like garam masala

for a very long time. - All right, well,

if there's any left, I'm gonna grab

a little taste for dinner later.

- I feel destiny coming full-circle.

Thinking about how proud my mom would be

watching me cook their dish

that I've never made before,

is letting me know that I can do it.

- Remember, we can go up or we can go down.

- We're not going down again. I don't like it.

- All right, Tini, nothin' teeny about you.

So polenta's cooking. You got ostrich filet.

- Yes. - This sounds

like a restaurant dish.

Have you cooked ostrich before?

- No. - Okay.

- I've never cooked with ostrich at all.

Never even tasted ostrich.

But that has not stopped me before.

I haven't cooked half the stuff I've made here.

And I've came out with some pretty bomb dishes.

- I have cooked a lot of ostrich before.

- Okay. - My first job

was at a restaurant that, for some reason,

signature dish was ostrich.

Super, super lean.

I know, it's an ostrich. You think it's a bird.

You can serve it mid-rare.

- I'm fine with cooking unfamiliar meats.

- [chuckles]

- Okay. There we go. The key with the game meats

is overcooking is the big, big dreadful thing.

Toughest challenge we've seen.

There you go, Tini, get after it.

- Here we go.

- Come on, guys.

Let's keep our team up here, yes?

all: Yes, Chef. - Pilar, how you doin?

- Feelin' good, Chef.

- Let's get a little more color on your guinea fowl.

You want that beautiful, crispy skin.

- Yes, Chef.

- Next-level dish. Next-level dish.

Next-level dish. - Let's go.

How you doin' Nuri?

- Doin' good, Chef. I'm happy.

- What protein did you grab.

- Uh, I grabbed a squab, Chef. - Okay, perfect.

- I'm gonna do a lollipop confit, the legs.

- Beautiful.

- Being a professional chef, I feel like I really have

to let that shine and let that show.

So I have to do everything in my power

to elevate my dish

and to bring it to that next level.

- You need to get your legs cooking, okay?

Nex-level dishes come out of this kitchen, right?

- Heard, Chef. Yes, Chef.

The competition is heatin' up.

And there's 250 grand on the line

and a year mentorship.

I wanna be the Next Level Chef

and give my daughter the life, you know,

that she deserves to have.

Let's go. Let's rock and roll, baby.

- 25 minutes left!

- Yes, Chef. - 25 minutes. Heard.

- Heard, Chef. - April, be careful.

- Okay. - Yeah, be careful.

What's the game plan?

- I got venison. - Amazing.

- I'm going to sear this venison here.

And we're looking for, like, a medium,

medium rare on this. - Yes.

- In day to day,

I'm very confident in everything that I do.

Since I have been in this competition,

I have been a completely different version of myself.

Just been a struggle for me.

But, today, I have my game face on.

- Okay, let's get this venison working soon.

- I want to impress Chef Arrington

and show that I'm improving as I go.

Oh, shoot. - You okay, April?

- Are you kidding me? - April, talk to me.

[dramatic music]

- Chef! - Put it down.

Just put it down. Turn the heat off.

- I'm trying to not let that fire get the best of me.

But, honestly, I'm freakin' out.

- Don't cook scared, okay? - Okay.

[dishes clang] I got my finger.

- Medic!

Step away.

- I wanted to impress Chef Arrington.

I'm absolutely overwhelmed.

Just put a bandage on it.

- Wow, I--this is insane.

April's brain is all over the place.

I need April to be in the next level kitchen,

executing that dish.

Now she's almost taken her finger off.

She's over there with the medic.

I don't really know

if she's actually gonna get this done.

Just under 20 minutes left, guys!

Think about your plates.

- Guys, skill is what wins today, okay?

- Yes, Chef. - Skill.

- What do you think, Chef? - Mmm.

Mmm. Delicious. - Damn right, Chef.

- Right, what is it? Yes. - Wild rabbit, Chef.

- Wild rabbit. Good.

Wow. Have you cooked rabbit before?

- I have not, Chef.

- Okay. Do-- - But I got a protein.

- You know what you're doing, now, yes?

- Um, yes, Chef. I'm going to add the legs

into the sauce.

- What's in here? - I'm gonna make a, um,

mashed potato puree. - Good.

- I've never cooked rabbit.

I've never tasted rabbit.

I like rabbits, so I'm kind of sad.

[sighs] Okay. All right. You got this.

But I'm just gonna have to make it work.

- Cassie, you gotta move, girl.

But you haven't got the rabbit loin cooked yet.

Okay? And that needs... - Right.

- To rest, okay? - Right, Chef.

- What are these bits for? - I was gonna add it

to the sauce and I completely forgot about them.

- Listen, if you--[sighs]

- Should I add that into the sauce now?

- I thought we said we were gonna use

the legs of the wild rabbit... - Yes, Chef.

- To make the sauce. But you've made the sauce

and forgot the rabbit,

so I'm a little bit lost, Cassie.

There you go. And, Cassie, it would help

if you turn the gas on.

- [sighs] It would.

I was trying to multi-task

and I don't know what's going on.

My brain is so clouded with so many things.

- Is that your potatoes? - Yes, Chef.

- They're burned. Go. - Oh, my God.

- You just [bleep] your mash. - It just seems

like everything is going wrong at this point.

- This is one big [bleep] mess.

- Just praying that I'm not the worst dish

because I don't want to go into elimination.

- Do you have any more potatoes left?

- I have a few here. - Damn.

Come on, get them back in there.

Let's go. - I got this, Chef.

I'm sorry, Chef. - Come on.

- Okay, guys,

what goes well with game?

- Fruit. - Yes, sir. All day.

It's time for the mid-round mayhem.

Let's go, let's go, let's go.

Grab some fruit!

- What am I gonna do with this?

I don't wanna waste time on this fruit.

I don't even like fruit.

- You got apples. You got apricots.

- Then I see these dried apricots

and I'm thinking, "That goes so well

with wild game." - Look at these pears.

- Figs. Let's go!

What'd you grab? Plum? - A plum.

- Beautiful, beautiful, beautiful.

- Let's go! Plums, cherries, berries!

It's gotta elevate this dish, all right?

- I'm thinkin' pear.

How do I not go get a pear?

A partridge with pear. Done.

It's like it was handed to me.

- Partridge in a pear tree? - I got 'em. I'm ahead of you.

- Yes! - Come on.

- Let's go, let's go, let's go.

- The mid-round drop is an intense moment.

- Figs all [bleep] day. - Get what you need.

I wanna see those fruits with that game.

It's perfect. - You blink and it's gone.

[hydraulics whirring] - Let's go, guys. Yes!

[dramatic music]

- Beautiful. Venison tends to be very lean.

See this? You want all sides roasted beautifully.

- Chef, you're a gangster. - I got no feeling in my hand.

I am a gangster. - Gangster.

- Don't forget that [bleep]. - I love it.

- I am a gangster. - I will never forget it.

- Pilar, how we doin'?

- Got a lot goin'. Got a lot workin'.

- Don't forget about your sauce reducing over there, okay?

- Yes, Chef. - Let's go, let's go, let's go.

- Smells wild up here right now.

- Yeah. - Incredible.

- God, that's good.

- You good? - I feel really good.

- Come on, Matt. You got this, baby.

- You gonna make your mom proud, today?

- Absolutely.

- Well, you're making me proud. Let's go.

- Thank you. - Let's go. Chris?

Chris, are we good? - Yes, we're good.

- Did you just start cooking that goose?

Is our--is our goose cooked?

- Goose is gonna be cooked in a good way.

- Chis has gotta cook a whole goose,

and, as usual, he's waiting till the last minute.

It's brave or insane.

♪ ♪

- Ah! - Seven minutes left.

- Seven minutes. Heard.

- Make sure this squab is cooked.

- Yes, Chef. - What do we have, Chef?

- Buffalo steak. - Yep.

- I have some potatoes.

I'm making an au poivre sauce.

Sear it-- - Au poivre sauce?

Beautiful. - Yes, Chef.

- Don't you have a wedding coming up?

- I do.

Thinkin' of my fiancé today. - Yeah.

- He loves steak au poivre, so...

- Beautiful. - This is for him.

- And you need to win that cash prize

so you can pay for this wedding, right?

- He'll be very grateful, yeah.

[chuckles] - Yes.

- I am making this dish in honor of my fiancé.

He has been by my side through everything.

I wanna make him proud with this.

- You don't wanna overcook this.

And I advise you,

when I say the platform's here,

the platform is here.

- It's not gonna happen again. I promise you.

- You can do this. - Yes, Chef.

- You wanna stay in this top level kitchen?

- Yes, Chef. [together] Yes, Chef.

- Cook like it. Let's go, guys.

- Tucker... - Chef.

- You're way behind right now. - Heard, Chef.

I don't get my meatballs quite in the pan

as soon as he would like.

- Let's go. - But my dish is fire.

That's for sure. I have no doubts about that.

- I think you put too much cream in here

this time 'round. - Okay.

- Now get that through a sieve. - Yes, Chef.

♪ ♪

- Guys, let's to! Bring it home.

You okay, Omi? - Yes.

- Make it nice.

45 seconds, Shay. - Heard.

- Run, run, run.

- My hands are shakin'. I'm thinking about time.

Because that platform

is not going up without my plate today.

- Platform is moving.

You're savin' it to the end, Chris, man.

You always--man.

- Platform's arrived, guys.

20 seconds to go.

You gotta move, okay? - Yes, Chef.

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

Come on, come on. Cassie, let's go.

Cassie, you gotta go.

Five...let's go!

- You got it. You got it. Slow down, slow down.

- Go, go, go, go, go. - You got it.

- Go, go, go. - [sighs]

- Oh, man.

- Here we go!

Eight, seven, six,

five, four... - Comin' over. Comin--

- Three, two, one. - [exhales]

[clapping] - [sighs, grunts]

- Platform's coming. Let's go.

Get the dishes up, guys. Platform's here.

Platform is here. Let's go, Shay.

Five, four, three, two... other side, other side.

Other side, other side, other side.

- Oh, my God. I can't-- - Come on, baby.

- [sighs] - Come on, baby.

- I know not getting my plate on the platform

is grounds for elimination round.

How did this happen again?

So I'm in trouble.

I can't believe this is happening right now.

- [exhales]

[tense music]

♪ ♪

- [exhales]

My heart has never sunk so low.

I am going straight to elimination.

Do not pass "Go."

No chance I'm gettin' out of this one.

- Wow, I said, "Get your game faces on,"

and boy did you need it.

But there are some beautiful-looking game dishes.

Shall we taste, Richard and Nyesha?

- Yep. - Yes.

- Shall we start with the basement?

Brace yourselves.

This is a alligator nugget

finished with a medley of the forest

and then a beautiful quince puree.

♪ ♪

- An alligator nugget?

I mean, it's delicious.

Would I have liked some ranch dressing?

Sure. But I love these nuggets.

- Amazing way to be progressive about reinventing the way

alligator can actually be enjoyed.

- I put my heart and soul into that dish.

And I knew that I was gonna kill it today.

- I never thought I'd be talking

in such a positive manner with alligator.

I thought whoever got this tonight

would be going home.

The person who cooked this is definitely not going home.

They're delicious. They really are.

This is a roasted pheasant

finished with a caramelized fig.

- Yeah, I mean, I like that it's sort of a rustic,

almost homestyle presentation on it.

- Unfortunately, it's really searching

for some sort of jus or sauce.

- This is a take on a meatball with sausage and ground elk.

- Visually, it's not the prettiest dish.

But it's got Swedish meatball sort of vibes,

which I think is smart with elk.

- Meat's undercooked. The saving grace here

is the sauce and those cherries,

'cause it is definitely a winning combination.

This one is wild boar,

sat on a plethora of vegetables, garnish,

white asparagus.

- To me, the boar's overcooked.

- All I'm getting is this dried herb flavor

that's really overpowering this dish.

- It wasn't at all how I wanted it to come out.

- I'm frustrated with this individual

because they are so talented.

But, tonight, they did not bring their A game.

- I know I could have done way better.

Like, this is not the best dish I could have produced today.

- This is a wild rabbit served with sprouts,

white asparagus, and a sort of creamy, lumpy, mashed potato.

- Looks how it tastes, just bland and forgettable.

- This is heavily under-seasoned.

- I'm lost for words.

The mashed potato is awful.

The makings of a great dish,

excuse the pun, but a rabbit in headlights.

- I know I can do better than this.

I don't know if it was the basement,

but I'm in here just trying to do my best.

But today just wasn't a good day for me.

- Richard? - All right, should we head

on over to the middle? - Shall we?

- Please. - We'll start right here

with a pan-roasted ostrich filet

with a creamy polenta.

- Smart move with the polenta.

This is delicious.

- This is the type of dish that is comforting.

Right? This is a way to elevate a game meat.

But it's not presented too preciously.

I really appreciate that. Great job.

- It's either go big or go home.

There is no reason to doubt me.

- We have here a pan-roasted goose

with wild mushrooms,

and a beet goat cheese puree.

- Goose is a tough bird to nail.

It needs to be cooked more skin-side down,

'cause underneath it's cooked on the flip-side up.

So that part's gone dry for me.

- I would have loved to see the skin

a little bit more crispy, but the potatoes--

the texture of the potatoes were phenomenal.

- Okay, next up we have partridge in a pear tree.

So this is a spatchcock roasted partridge.

- Love the glaze on top. Beautiful.

- Maybe just a little bit less cook on the partridge.

But great color.

- We have here a garam masala-dusted

duck breast. - Wow.

- With a fig and berry sauce

and a parsnip black truffle puree.

- It's a really gorgeous plate.

- Wild duck cooked beautifully.

- The puree, absolutely elegant, velvety,

rich, delicious.

- Garam masala, truffle,

the puree needs to be bottled,

advertised, and sold.

- They wanna bottle it up and sell it?

I actually don't know what to say.

Sorry. [laughs]

- Delicious. In fact, [bleep] delicious.

Shall we move to the top floor?

- Let's. - Yes, please.

First up is our venison loin, roasted baby carrots,

fondant potato, and a butternut squash puree.

- We need to put it back in the field.

It's raw. What happened?

- So this chef actually had an accident in the kitchen

and cut themselves.

By the time they dropped the meat,

it was, uh, a little too late. - What a shame.

- Besides it being a carpaccio and raw,

the vegetables are under-seasoned.

- This competition is

a very difficult playing field.

- You got the makings of a beautiful fall dish.

It's a dream.

It's a shame it turned into such a nightmare.

- So, right now, I just wanna turn around

and run out the back door.

- Next up, we have the guinea fowl.

Served with an apple salad

with a blueberry port sauce.

- Cooked beautifully. Crispy skin, moist.

And the puree, the garnish, it is next-level.

Wow. - I love the presentation.

It looks like the fruit is sliced really thin.

Looks like it fell from the sky.

- Next up we have a white tail filet

served over a potato puree

with a charred collard green salad.

- Wow, taste that mash. That's delicious.

The puree is just to die for.

- Next up we have squab and a crispy purple potato

with a pan jus.

- Squab is delicious.

Color, temperature, absolutely nailed.

- I love the attention to detail,

even Frenching the leg on the bone.

- I cannot believe their remarks.

Chef Ramsay, he's like, "It's delicious."

I feel so good.

- One, two, three, four. One, two, three, four, five.

- I just don't feel good.

I feel like I look like a [bleep] idiot.

[chuckles]

- What happened? - I just really wanted

to get an awesome dish on the plate,

dedicate it to my fiancé,

and I totally botched the landing again.

You just gotta pray.

Because this is just not how I want to go home.

[dramatic music]

- Unfortunately, this did not make the platform.

- Damn. What is it?

- Kind of this rustic play on a bison strip steak.

Delicious peppercorn sauce, roasted potatoes,

and beautiful Brussel sprouts.

- That's a shame. 'Cause the ingredients

picked there is a basket of magic.

It's just a shame it didn't come together properly.

- I'm just very disappointed in myself.

Our team is really talented.

And I hope one of them could save me

from going into the elimination.

I'm not ready to go home.

- That was a tall order.

Some of you brought your A game.

Some of you were a little bit deer in headlights.

But, right now, we need a moment.

Shall we? Nyesha? Richard? - Yes.

- Sure. - Thank you.

♪ ♪

- It's okay.

- Uh, I gotta talk about that garam masala

with that wild duck.

That was exceptional.

- I didn't think I would love it as much as I did.

It was really, really impressive.

- Nyesha, the squab.

- It was so perfect. - Yes.

Every single time he steps in that kitchen,

he steps in stronger. - Definitely next-level.

Definitely restaurant-quality.

- Listen, it pains me,

but alligator nuggets?

- Yeah, I know. Big shock.

- Really smart way to cook such a delicate protein.

- Listen, the good news is, there are a lot of highlights.

But we do have to talk about the lowlights.

Cassie, the wild rabbit

was out of her league tonight. - Mm.

- The mashed potato, she struggled massively.

- Disappointing.

- And then that wild boar...

- Was the toughest, driest thing that we tasted

across the board. - It was very tough.

- Yeah. It's a good chef.

He knows how to--he's just doing too many things.

- Nyesha, here's the thing, I know you had a plate

that missed the platform for the first time this season,

but that venison was so raw, it--it was inedible.

You couldn't cut it. - Absolutely.

- Yeah, but, listen, I mean, a missed platform

is a missed platform, right? - Yeah.

- I mean, that's just a no-go.

- No, but that dish was raw.

- To be honest, I would love

to put both of them in at this point.

- It's okay.

[suspenseful music]

- On the whole, these dishes were impressive.

But only one can keep their team safe

from elimination

and move them to that amazing top level kitchen.

That dish was...

- I'm always the underdog.

Not the fastest guy, not the best athlete.

But today's my day.

1000% best winning dish today. We're going to the top again.

- The wild duck. Congratulations.

- Yes! Let's go.

- Whoo. - Congratulations, Team Blais.

Well done. [chuckling]

Well done. - Thank you, Chef.

I'm so happy!

I feel so proud.

- Go ahead, put your feet up,

and celebrate a job well-done.

- Thank you, Chef. - Being on this competition

is my opportunity to show my mom

how much of an influence she's had on me

when it comes to cooking.

I accurately represented myself,

my cooking style, and my creativity.

- Thank you so much. - I don't wanna see--

thank you.

- All right, you know what that means.

Unfortunately, Gordon, Nyesha,

you'll have to pick one member from your team

to head into the elimination cook-off.

I know it's not easy. Gordon?

- I fully believe that I had the worst dish on my team.

I hate this feeling.

Like, I don't wanna be put in this position.

And I certainly don't wanna go home today.

- I know this individual, going into this cook,

can pull this off 'cause they are competitive.

- I'm freaking out right now.

And I'm just praying

they don't call out my name.

- I'm gonna put...

Cassie in elimination.

That dish got the better of you.

If I asked you to make mashed potatoes in 15 minutes,

you would do something

ten times better than you gave me.

- Something as small as a potato

costing me the challenge,

this is the nightmare.

- I wanna see you back at your best.

- I'm gonna put every ounce of energy

I have left in my body into this dish.

I'm ready to fight for my place.

- Okay, Nyesha, it's your turn to choose someone

to head into the elimination.

- There are two dishes from my kitchen tonight

who deserve to be in that elimination.

I have one that didn't make the platform,

and I have one that is absolutely raw.

- Today should have been an easy day

for me to have an really incredibly dish.

It's not all gravy on that top level. It's not.

- It's gotta be the raw, no? - It's raw. So raw.

- I cannot tell you how upset both of these make me.

I'm so bummed out that his plate

did not make the platform.

But if it doesn't make it to the platform,

not only do you jeopardize your dish,

but you actually jeopardize

the creations of everyone around you.

And, you know, I'm here equally

for both of them,

but how do you consciously put

such a raw piece of meat on that plate?

I mean, frustrating is an understatement.

So the person I'm putting into the elimination is...

♪ ♪

[tense music]

- So the person I'm putting into the elimination is...

Shay.

Shay, you're a good chef.

Your flavors are impeccable.

It's not enough, though.

- I know, Chef. - It's two times in a row

that your timing was off.

You need to kick it into second gear.

- Yes, Chef.

- Cassie, Shay, both of you will have

one last chance to save yourselves.

We're taking you out of the forest.

We're goin' farm to table

with a beautiful rack of lamb.

- [exhales]

- Both of you will have 30 minutes

to make a perfect, next-level lamb dish.

Cook with intention up there. It's serious.

D'you got it? both: Yes, Chef.

- Okay, the rest of you, say goodbye to your teammate,

head to the elevator. - Get a game plan.

- Y'all, I love you all. I got it.

- You did it once. You're gonna do it again.

All right? You're gonna kick his butt.

You're gonna do great.

[softly] You're gonna do great.

♪ ♪

- Cassie, uh, young lady,

you need to bring it. - Yes, Chef.

- Don't take it lightly.

Multi-task and get in the zone.

- Shay, I'm proud to be your mentor.

- Thank you, Chef. - Go up there and win it.

- Absolutely. - All right.

Both of you, head to the elevator

and I will see you up there in the top level kitchen.

- Come on, Cassie. Come on. You've got this, girl.

- Good luck. Good luck. - Let's go.

- Focus - Yes, Chef.

♪ ♪

- [mutters]

- Let's go, guys. [all cheering]

- Whoo-hoo!

- I'm definitely a competitor.

I know that's why Chef Ramsay threw me in there.

When it comes down to the wire and it's one-on-one,

I know that that competitive side of me is gonna come out.

- Hello, my loves. - Let's go, baby.

- Going into the elimination,

I've got a fire now.

I'm not leaving this competition without a fight.

And I know Cassie will give me a fight.

[cheers and applause] - Hey.

How we doin', we doin' good?

- Good. - Big, big moment

right here, right? - Yes, Chef.

- Cassie, you've been here before, right?

- Yes, Chef. - You think that's gonna

serve you well? - Yes, Chef.

I think that gives me an advantage.

- Shay, you've had trouble making it happen

in 45 minutes, now you have 30.

- My timing is not gonna be an issue.

I know I can cook lamb.

Can I cook a whole rack of lamb in 30 minutes?

I would be lying if I said

I wasn't a little bit nervous here.

- Deep breath, baby girl. Deep breath.

- And...

Go! Let's go. - Go, Shay!

- Let's go, let's go!

- I like it. All right.

Beautiful. All right. There's the lamb.

Okay. Mustard and lamb, that's a classic combination.

- I decide I'm going to make

a pistachio-crusted lamb

with a side of mashed potato puree.

It is not my day for potatoes but the only way is up.

I'm thinking of searing the lambchop down first.

And then I'm gonna go ahead and brush it with mustard

and then crust it with pistachios.

- Okay. - Finish it in the oven.

- All right. Okay. I like the idea.

It's gonna take time, so let's go.

Lamb is not something that I cook often.

But I know with these elimination challenges,

it is so crucial to cook that protein perfectly.

I need to get the protein on the pan first.

Everything else, I can worry about

as that lamb is cooking.

- The lamb racks, if you leave them whole,

it's gonna take 15 to 20 minutes.

- You got this, Cassie.

You're workin' like a boss right now.

- All right, Shay, you're off

to a great start. - Hey, Chef.

- You got your lamb. - Thank you.

- Got a pan heating up. - Doin' a little spice rub

in honor of my mom.

She always puts cinnamon in everything.

- Probably the most under-respected spice

in the savory game. - I agree.

My mom's side of the family is all Lebanese.

We eat lamb. I know these flavors.

Can I execute it? Hell yeah.

- It's a cooking competition, Shay, right?

- Yes, Chef. - Okay, all right.

Let's start cookin'. - Heard that.

- Come on, Shay. - Shay's not movin'

as fast as he should be movin'.

If he wants to stay in the competition,

he has to bring the heat.

- Shay, you look like you're going home today.

Come on, just look like you're actually...

- Here to win? - Yeah. [sighs]

- Listen, you're trying to keep yourself

in the competition,

also keep your team out of the basement, right?

- Yeah.

- Shay, what else is goin' on here?

You got the lamb... - I'm making a mint tzatziki.

- You got these potatoes diced.

- These are gonna go in the fryer.

- Get those potatoes on.

It's gonna take a minute. - Yep.

- I'll watch 'em for you, baby, come on.

- I know that my teammates are there to support me,

but I really just need them

to keep the frickin' time for me.

I do not want the clock to run out on me again.

- Drop 'em down. I'll watch 'em.

I'll let you know when they done.

- Over eight minutes gone.

Get the lamb in the oven.

You gotta get it in the oven.

I'll tell you, this is gonna come down

to whether that lamb is cooked, right?

- Get it in. - Throw that thing

in the oven. She's gonna be great.

She's gonna be great.

- Perfect. - Yes.

There you go, Cassie. Beautiful job, Chef.

- Okay. We got lamb in the oven.

Now we need to bring this dish together, right?

- Yes, Chef.

- Are they soft? - Almost.

All right, good. Get your ricer.

- That's gonna be for your potato puree?

- Yes. - Okay, that's a crucial part,

okay? Crucial part. - Yes.

- Use those muscles.

- My hand hurts.

- They're hard. [chuckles]

- Well, they need to be cooked more.

- No, it's okay. Sometimes the ricer

and then, like, some cream... - The ricer'll do it.

- Don't scorch your cream

that's melting with that butter pretty sure.

- Oh, [bleep].

When you're doing so many things

and under so much pressure,

you're just second-guessing everything.

- Go easy with the cream. Don't make it too loose.

- Chef Ramsay already crucified my potatoes earlier today.

This puree needs to be perfect.

- Nine minutes left. Puree, vegetables...

Okay?

- It's a little lumpy. - You need more milk

and butter in there, okay? - Yes, Chef. Yes, Chef.

- How are the potatoes lookin'?

Okay? - They're good. You still--

you're not there yet, but almost.

I'll give you a shout. - All right.

- Come on, Shay, baste that lamb.

Pull it out. Whoo!

- We do not want raw lamb.

- Is he gonna slice it now?

- No, no, no. - Don't, don't.

- No! - Don't!

- Cut down the middle.

- I do not want timing

to cost me the competition.

This lamb has to be cooked perfectly.

- Two lambchops.

- [bleep]. It's raw.

[exhales] Breathe!

[dramatic music]

- Too rare? - Okay, we do not want

raw lamb. - I'm just gonna sear it.

- Yeah, there you go. - Do it quick. Quick.

Quick, quick. - Real quick.

- Quick, quick, quick. Yep.

- Five minutes left.

- I see that Shay's lamb

is not cooked all the way through.

So I'm thinking, "Let me just check mine."

- [claps] - [bleep].

- Yo. - [gasps]

- It's raw. - Raw.

- She's gonna have to sear it too.

- She's gotta sear it too.

Now they're both toe-to-toe.

- Equal playing field.

- Okay, that wasn't even rare. That's raw.

Raw lamb and Gordon Ramsay, right?

Okay? - This is not good.

I know that I can win this elimination challenge.

I've won one once and I can win this one as well.

- Come on, Cass, you got this.

- How're they lookin'?

Perfect. - Okay. Let's go.

- All right, two minutes. You can plate.

- He's plating. - Oh, my God, they're plating?

-And they're plating. - They're plating!

- Whoo!

both: Let's go.

- Just scoop it. - Big beautiful dishes.

Bring it home. Bring it home.

- Yes, sir. - The best two. The best two.

- The best two. - Yeah, yeah, yeah.

- You know what pretty food is, come on.

Put it together. 20 seconds left.

- Beautiful.

- Yes! - Beautiful!

- Five, four, three, two, one.

Stop. [cheering]

- Yes, Cassie, yes.

- I love you. - I love you.

- I'm feelin' pretty good about my dish.

Thank God the lamb is cooked through.

It's lookin' pretty. It's smilin' back at me.

And, most importantly, the flavors my mom taught me

are right there.

- He did well. - He did well.

- I think they both did. I think they both did well.

both: Chin up. - I'm just overwhelmed.

[chuckles] - I know.

- I know. - You did good.

- I'm really proud of what I put forward today.

I'm confident that lamb is cooked perfectly.

And I'm hoping that's enough

to bring me to the next round.

[elevator dings]

[tense music]

- It smells good.

- Gordon, Nyesha,

it was an intense cook-off up here.

- Good. - The first here

is a pistachio-crusted lamb

with a potato puree.

- The lamb's actually cooked delicious,

whoever cooked this lamb. It's beautiful.

I got a big problem with those mashed potatoes.

They're so frickin' lumpy.

- The lamb is cooked beautifully.

I love the pronounced garlic flavor

that's coming off of this condiment.

For me, this is the type of dish

I wanna eat for dinner.

- Okay, our next dish.,

this is a Lebanese-inspired lambchop

with a tzatziki sauce

and some chili-tossed potatoes.

- Visually, it looks good. - I have to appreciate

the beautiful caramelization on the lamb.

I love the spices on the lamb.

- First off, lamb is cooked beautifully,

whoever cooked that.

There's a little taint of something slightly burnt.

A little bit of raw fat on the outside,

so I don't know it was insufficient time in the oven.

But it's a good dish.

Tzatziki, lovely, vibrant.

Uh, it's fresh, which is rare for lamb.

- All right, so two successful lamb dishes.

But only one is gonna save the chef who made it.

Which lamb dish are you going to eliminate tonight.

- [sighs]

- The dish that I am eliminating tonight is...

The lamb with the carrots.

- Gordon, that's one vote to eliminate

the pistachio-crusted lamb.

- I can't take this.

- Both lambs are good,

so this is a tough one for me.

The lamb I'm going to eliminate...

is the one...

with the pistachio crust.

- No!

- No way!

- Gordon, Nyesha, that dish was created by Cassie.

- Oh, [bleep].

Cassie, young lady,

you know that's the second time

I've gotten lumpy potatoes.

But let's get one thing clear,

I picked you for a reason.

And this is just the beginning of that journey.

I will not forget that noodle dish.

- [chuckles] - Well done.

- Thank you, Chef. - Great job, Cassie.

It's been a pleasure watching you cook.

- I love you guys so much.

- You did great.

- Today I just, like, was having

a really off day.

And I think I just let it get to me.

I love you. [giggles] - I love you so much.

- I didn't get as far as maybe I wanted to but

Chef Ramsay chose me to be on his team

and that in itself is a huge accomplishment

and something that I will be proud of myself for forever.

[clapping]

- I can't take a chef to the next level

if they can't cook a perfect mash.

We're down to four members

and we're back in the basement.

This time 'round,

they better understand that

we've gotta move up

and we've gotta stay out of the elimination.

Otherwise we're down to the final three.

I'm not gonna accept that.

That was a very tough challenge.

Understand, it's a competition

and it's only gonna get more fierce.

Understood? all: Yes, Chef.

- Good night, guys. Great job. Well done.

- Night, Chef.

♪ ♪

- Vinny Nuggets.

[laughter] - Vinny Nuggets.

[indistinct chatter]

- You did a good job. - Didn't wanna see

either one of you fail.

♪ ♪

- Next time on "Next Level Chef"...

Nathan, tell them what they're cooking.

- ♪ And this week's cook won't be a cruise ♪

♪ As you infuse a dish with booze ♪

- What do you do with bourbon?

- Drink it. [laughs] - Yeah, [bleep].

- We gonna stay up here? all: Yes, Chef.

- Keep Gordon Ramsay in the basement.

- Moonshine is explosive. Stand back. Stand back!

- All right, everyone, listen up.

It is time for mid-round mayhem.

- I don't know what to do with these.

- You just bought your ticket

right into elimination.