1
00:00:02,303 --> 00:00:04,703
- Last time
on "next level chef"...
2
00:00:04,739 --> 00:00:06,305
- Nathan, tell them
what they're cooking!
3
00:00:09,477 --> 00:00:11,777
- Ah--
[laughs]
4
00:00:11,879 --> 00:00:13,579
- Stand back.
Stand back!
5
00:00:13,614 --> 00:00:15,914
There was one great dish--
6
00:00:15,983 --> 00:00:17,783
Preston's.
- Yeah!
7
00:00:17,818 --> 00:00:18,784
[all cheering]
8
00:00:18,853 --> 00:00:20,552
- Behind, hot
behind, hot!
9
00:00:20,621 --> 00:00:22,621
- The dish
that I'm eliminating
10
00:00:22,690 --> 00:00:25,758
Is the fish
with the curly fries.
11
00:00:25,826 --> 00:00:26,992
- April--
12
00:00:27,061 --> 00:00:27,993
Oh, dear.
13
00:00:28,062 --> 00:00:29,928
- Oh, man.
14
00:00:30,031 --> 00:00:31,830
- Chris, well done.
- Thank you, chef.
15
00:00:33,100 --> 00:00:34,233
- And tonight...
16
00:00:34,268 --> 00:00:36,035
- Today,
you'll all be creating
17
00:00:36,070 --> 00:00:38,270
A next-level fish dish.
18
00:00:38,305 --> 00:00:40,105
- Let's go!
19
00:00:40,141 --> 00:00:41,440
- One more thing--
20
00:00:41,509 --> 00:00:42,708
For the first time ever,
21
00:00:42,777 --> 00:00:46,311
That platform
will not be stopping.
22
00:00:46,380 --> 00:00:49,415
- $250,000
and a one-year mentorship--
23
00:00:49,517 --> 00:00:51,917
They're going to throw
all the curveballs at us.
24
00:00:51,952 --> 00:00:55,020
- Let's bury
those top floors, guys!
25
00:00:55,122 --> 00:00:56,355
- Blais, what'd you get?
26
00:00:56,390 --> 00:00:58,190
- Cod.
- You're [bleep].
27
00:00:58,259 --> 00:00:59,324
- What?
28
00:01:00,961 --> 00:01:03,862
[tense music]
29
00:01:03,898 --> 00:01:10,903
♪ ♪
30
00:01:12,907 --> 00:01:15,874
[dramatic music]
31
00:01:15,943 --> 00:01:17,976
♪ ♪
32
00:01:18,079 --> 00:01:19,745
- Welcome back, guys.
33
00:01:19,780 --> 00:01:23,849
Line up. We have one hell
of a day for all of you.
34
00:01:23,951 --> 00:01:25,050
It's a big one.
35
00:01:26,387 --> 00:01:28,887
The cream is rising--
yes, team ramsay?
36
00:01:28,989 --> 00:01:30,055
- Yeah--oh, yes, chef.
All: Yes, chef.
37
00:01:30,191 --> 00:01:32,491
- We are back
on that top level--
38
00:01:32,593 --> 00:01:34,226
Right where we belong, yes?
- Told ya.
39
00:01:34,261 --> 00:01:35,227
Told ya.
- Yes, chef.
40
00:01:35,262 --> 00:01:36,662
- Yes, thanks, preston.
41
00:01:36,697 --> 00:01:38,864
- I'm feeling really,
really good about today.
42
00:01:38,933 --> 00:01:40,399
Winning top dish for my team
43
00:01:40,468 --> 00:01:42,601
In the last challenge,
I feel unstoppable right now.
44
00:01:42,670 --> 00:01:44,036
- Okay, trailblazers--
45
00:01:44,071 --> 00:01:45,304
- Whoo.
- Chris, listen,
46
00:01:45,406 --> 00:01:48,707
Twice into the elimination
and twice you come back,
47
00:01:48,776 --> 00:01:50,876
Which makes you
either very lucky
48
00:01:50,911 --> 00:01:52,478
Or very good.
Which one is it?
49
00:01:52,513 --> 00:01:53,745
- I think I'm very good, chef.
50
00:01:53,814 --> 00:01:55,414
I don't have so much arrogance
51
00:01:55,516 --> 00:01:57,316
That I think I'm the best one
in the room,
52
00:01:57,351 --> 00:01:58,917
But I do have enough resilience
53
00:01:58,953 --> 00:02:01,653
To tell you that you
could bury me in the ground,
54
00:02:01,722 --> 00:02:04,089
And I will crawl back out
55
00:02:04,191 --> 00:02:05,858
Like a zombie
and come after you.
56
00:02:05,926 --> 00:02:08,560
[evil laughter]
57
00:02:08,662 --> 00:02:10,829
- All right,
team arrington, listen--
58
00:02:10,898 --> 00:02:12,498
We lost April last time,
59
00:02:12,533 --> 00:02:14,500
And we're back
in the basement.
60
00:02:14,535 --> 00:02:17,302
I do not want
to lose another chef.
61
00:02:17,371 --> 00:02:18,670
- Yes, chef.
- Yes, chef.
62
00:02:18,706 --> 00:02:20,706
- Today,
you'll all be creating
63
00:02:20,741 --> 00:02:23,675
A next-level fish dish,
64
00:02:23,744 --> 00:02:25,577
And of course, we'll expect
65
00:02:25,679 --> 00:02:28,547
All of you to filet it first.
66
00:02:28,582 --> 00:02:30,315
- I was a butcher
at a restaurant.
67
00:02:30,384 --> 00:02:31,917
I can break down fish.
68
00:02:31,986 --> 00:02:33,018
I got this.
69
00:02:33,120 --> 00:02:34,653
- We're gonna show you
the proper way
70
00:02:34,755 --> 00:02:36,555
To filet a fish.
71
00:02:36,624 --> 00:02:37,890
Nyesha, shall we start
with you, please?
72
00:02:37,992 --> 00:02:41,627
- Please. What I have for you
esteemed chefs today
73
00:02:41,662 --> 00:02:44,229
Is rainbow trout.
- Mmm.
74
00:02:44,265 --> 00:02:46,331
- Here, I'm just gonna make
oner incision at the tail,
75
00:02:46,433 --> 00:02:49,201
And then flip
to the other side,
76
00:02:49,270 --> 00:02:53,505
Allow the knife to just guide
along those bones...
77
00:02:53,574 --> 00:02:54,506
And voilà.
78
00:02:54,575 --> 00:02:56,141
- Like a surgeon, just--
79
00:02:56,177 --> 00:02:57,576
Boom, boom, boom, done.
80
00:02:57,678 --> 00:02:59,344
For me, it's gonna come out
81
00:02:59,446 --> 00:03:01,547
Looking like it just
went in a blender.
82
00:03:01,615 --> 00:03:03,749
- So nyesha had a round fish.
83
00:03:03,817 --> 00:03:06,552
What I'm going to demonstrate
for you is a flat fish--
84
00:03:06,620 --> 00:03:08,820
A lemon sole.
85
00:03:10,191 --> 00:03:11,990
I'm gonna start
by making an incision
86
00:03:12,059 --> 00:03:13,325
Up near the head of the fish,
87
00:03:13,427 --> 00:03:14,826
Right to the base of the spine,
88
00:03:14,895 --> 00:03:17,062
And then very simply,
I'm gonna run my knife down
89
00:03:17,097 --> 00:03:18,497
The backbone of the fish.
90
00:03:18,532 --> 00:03:20,332
When you're cutting fish,
it's different than meat.
91
00:03:20,467 --> 00:03:23,368
You want nice long strokes,
92
00:03:23,470 --> 00:03:26,838
And there you have
a beautiful
93
00:03:26,907 --> 00:03:29,208
Filet of lemon sole.
- Beautiful.
94
00:03:29,310 --> 00:03:32,144
These things come
in all different sizes.
95
00:03:32,179 --> 00:03:34,012
Richard, I may need a hand
96
00:03:34,114 --> 00:03:36,248
Lifting this thing.
Could you get that side there?
97
00:03:36,350 --> 00:03:38,550
That's it. Ready?
- Okay, ready.
98
00:03:38,586 --> 00:03:41,053
- I have an amazing...
99
00:03:41,188 --> 00:03:43,288
[laughter]
100
00:03:43,390 --> 00:03:44,890
Sardine!
101
00:03:44,992 --> 00:03:47,059
- It's about the size of my
fish I catch all the time.
102
00:03:47,127 --> 00:03:49,795
- Now, that goes down
through there.
103
00:03:49,863 --> 00:03:52,331
Bend the knife.
Let the knife do the work,
104
00:03:52,433 --> 00:03:53,665
And off.
105
00:03:53,767 --> 00:03:55,867
That's how you filet a sardine.
106
00:03:55,936 --> 00:03:57,469
- Nice job, chef.
107
00:03:57,605 --> 00:03:59,304
- Whoo.
- Nice job.
108
00:03:59,406 --> 00:04:02,608
- A great chef can
filet a fish of any size.
109
00:04:02,710 --> 00:04:04,576
Understood?
- Yes, chef.
110
00:04:04,645 --> 00:04:06,945
- So chef, are you saying
it's not the size of the fish--
111
00:04:07,014 --> 00:04:08,213
It's the motion of the ocean?
112
00:04:08,249 --> 00:04:10,749
All: Ooh!
[laughter]
113
00:04:10,784 --> 00:04:11,750
- Wow.
- Good one.
114
00:04:11,785 --> 00:04:12,918
- My gran's watching.
115
00:04:12,987 --> 00:04:14,086
[laughter]
116
00:04:14,188 --> 00:04:16,888
Listen,
there's one more thing--
117
00:04:16,991 --> 00:04:18,757
For the first time ever,
118
00:04:18,826 --> 00:04:22,427
When that platform
comes down,
119
00:04:22,463 --> 00:04:26,198
It will not be stopping.
120
00:04:26,267 --> 00:04:27,266
All: What?
121
00:04:27,301 --> 00:04:28,300
- Oh.
- Oh, baby.
122
00:04:28,402 --> 00:04:29,401
- Wait, what?
- Huh?
123
00:04:29,470 --> 00:04:31,236
- Yeah.
- They're going to throw
124
00:04:31,272 --> 00:04:32,471
All the curveballs at us.
125
00:04:32,506 --> 00:04:35,707
I get it.
It is $250,000 on the line
126
00:04:35,743 --> 00:04:37,709
And a one-year mentorship.
127
00:04:37,745 --> 00:04:39,711
Bring it on.
128
00:04:39,747 --> 00:04:40,979
- Right, team ramsay,
thanks to preston,
129
00:04:41,081 --> 00:04:43,982
We have access
to that top level kitchen.
130
00:04:44,084 --> 00:04:46,818
Head the elevators.
Good luck.
131
00:04:46,920 --> 00:04:48,587
- Chef.
- Thank you, chef.
132
00:04:48,656 --> 00:04:50,555
[rock music]
133
00:04:50,591 --> 00:04:51,556
[elevator dings]
134
00:04:51,592 --> 00:04:53,659
[elevator whirs]
135
00:04:53,761 --> 00:04:55,294
- Keep your head in the game--
136
00:04:55,396 --> 00:04:56,495
Best dish comes off this floor.
137
00:04:56,597 --> 00:04:59,364
[elevator dings]
[all cheer]
138
00:04:59,433 --> 00:05:00,866
- What's up, dude?
139
00:05:00,901 --> 00:05:02,301
- Oh, how I've missed you.
140
00:05:02,336 --> 00:05:04,336
- Oh, my god.
- She pretty.
141
00:05:04,438 --> 00:05:06,371
[elevator whirs]
142
00:05:06,473 --> 00:05:08,140
- Nail the fish.
- Yeah.
143
00:05:08,175 --> 00:05:09,274
Fish gotta be nailed.
144
00:05:09,343 --> 00:05:12,544
I have fileted whole-ass
yellowfin tuna.
145
00:05:12,613 --> 00:05:13,745
[elevator dings]
I worked at a fish place,
146
00:05:13,781 --> 00:05:17,582
So let's go, baby.
Let's go!
147
00:05:17,651 --> 00:05:19,384
[elevator dings]
yeah, baby.
148
00:05:19,420 --> 00:05:20,419
Man, middle kitchen.
149
00:05:20,487 --> 00:05:22,287
We go up.
All right, let's see here.
150
00:05:22,389 --> 00:05:24,823
- Ooh,
look at our boning knives.
151
00:05:26,660 --> 00:05:28,593
- Okay, guys.
Winning dish today, guys--
152
00:05:28,662 --> 00:05:30,062
Let's get it.
- I freaking live
153
00:05:30,097 --> 00:05:31,863
In the basement
in this competition.
154
00:05:31,932 --> 00:05:34,199
[applause]
155
00:05:34,268 --> 00:05:36,468
Yes!
- Vamanos!
156
00:05:36,537 --> 00:05:38,270
- Back home, baby.
I'm back home.
157
00:05:38,305 --> 00:05:41,039
- I don't know
that I'll call it a home.
158
00:05:41,108 --> 00:05:43,675
[cheers and applause]
159
00:05:43,711 --> 00:05:46,178
- Let's go!
160
00:05:46,280 --> 00:05:48,213
Stop clapping now.
Let's go, let's go,
161
00:05:48,282 --> 00:05:50,148
Let's go, let's go.
Line up, please.
162
00:05:50,217 --> 00:05:53,018
[elevator dings]
[cheers and applause]
163
00:05:53,120 --> 00:05:55,554
- Feeling good, feeling good?
- Feeling good.
164
00:05:55,589 --> 00:05:57,322
- Let's go, guys.
- Yay.
165
00:05:57,391 --> 00:05:58,590
- How are you feeling?
- Great, chef.
166
00:05:58,625 --> 00:05:59,758
- Are we good, ready?
- Feeling good, chef.
167
00:05:59,793 --> 00:06:02,060
- Okay, let's go,
let's go, let's go.
168
00:06:02,096 --> 00:06:03,128
Line up.
169
00:06:03,230 --> 00:06:04,229
Here we go.
170
00:06:04,298 --> 00:06:05,564
- One, two, three--
all: Team!
171
00:06:05,666 --> 00:06:07,265
- Four, five, six--
all: Ramsay!
172
00:06:07,301 --> 00:06:08,834
- Platform is on its way.
173
00:06:08,902 --> 00:06:10,702
Oh, guess I should tell you
one last thing--
174
00:06:10,771 --> 00:06:13,071
We are changing things up
big time.
175
00:06:13,107 --> 00:06:14,373
- Oh, geez.
- There are just
176
00:06:14,475 --> 00:06:17,209
Three large fish,
so you need to decide!
177
00:06:17,311 --> 00:06:19,745
- Sorry, what?
- Grab one as a team!
178
00:06:19,813 --> 00:06:21,213
- Oh.
- My god!
179
00:06:21,315 --> 00:06:22,547
- Go, go, go, go, decide!
180
00:06:22,583 --> 00:06:23,548
What are you gonna grab?
181
00:06:23,584 --> 00:06:25,183
It is not stopping, okay?
182
00:06:25,219 --> 00:06:26,985
So make it count.
183
00:06:27,020 --> 00:06:29,254
- Three ginormous fish
184
00:06:29,356 --> 00:06:31,823
That look
absolutely terrifying.
185
00:06:31,892 --> 00:06:33,058
- The salmon--beautiful.
186
00:06:33,160 --> 00:06:35,660
- [laughing]
vinny, like, grabs the salmon.
187
00:06:35,729 --> 00:06:37,028
Like, he's a firefighter.
188
00:06:37,064 --> 00:06:38,463
He can hold the fish
by himself.
189
00:06:38,499 --> 00:06:41,032
Like, why am I gonna get
that all over me?
190
00:06:41,068 --> 00:06:42,267
[laughs]
191
00:06:42,336 --> 00:06:43,535
- What do you wanna do?
192
00:06:43,637 --> 00:06:44,903
- What do you mean,
"what do you wanna do?"
193
00:06:45,005 --> 00:06:46,204
- Put it down, put it down.
- What do I wanna do?
194
00:06:46,273 --> 00:06:47,305
What do you wanna do?
- Filet this.
195
00:06:47,341 --> 00:06:48,707
- What are you doing?
Put it down!
196
00:06:48,742 --> 00:06:50,308
It's dead!
197
00:06:50,377 --> 00:06:51,643
- Listen up, everyone.
198
00:06:52,846 --> 00:06:54,312
On that platform,
199
00:06:54,348 --> 00:06:56,581
There's only
two large fish left,
200
00:06:56,683 --> 00:06:58,617
And you have to grab one.
201
00:06:58,719 --> 00:07:00,352
- What?
- You'll work together
202
00:07:00,387 --> 00:07:01,720
To break it down.
203
00:07:01,822 --> 00:07:03,088
- That's exciting.
204
00:07:03,190 --> 00:07:05,056
- Here it comes!
- It's green.
205
00:07:05,125 --> 00:07:07,092
- Okay, pick the fish
you want as a team.
206
00:07:07,161 --> 00:07:08,927
- Is it halibut?
- And I see the giant monster.
207
00:07:09,029 --> 00:07:10,295
[screams]
208
00:07:10,330 --> 00:07:11,763
It's disgusting.
I don't--
209
00:07:11,865 --> 00:07:14,466
[laughs]
- cod, cod, cod, cod, cod, cod.
210
00:07:14,501 --> 00:07:15,500
- You want cod?
211
00:07:15,569 --> 00:07:16,501
- I'm, like, grabbing this fish
212
00:07:16,570 --> 00:07:17,736
And then I'm grabbing--
213
00:07:17,838 --> 00:07:19,070
It's getting bigger and bigger
and bigger.
214
00:07:19,106 --> 00:07:21,139
I'm like, "whoa."
- ew!
215
00:07:21,175 --> 00:07:23,475
- Mehreen's over here like,
"ew!"
216
00:07:23,544 --> 00:07:26,545
- I just need to be as far away
from this as possible.
217
00:07:26,580 --> 00:07:28,180
- Guys, make it work.
218
00:07:28,215 --> 00:07:29,848
There's only one big fish.
219
00:07:29,950 --> 00:07:31,383
- What the heck?
220
00:07:31,418 --> 00:07:33,585
- You're working as a team
today to break this down.
221
00:07:33,620 --> 00:07:35,821
- In key west,
we eat a lot of fish.
222
00:07:35,889 --> 00:07:39,224
Usually, I let the fish monger
do the work.
223
00:07:39,293 --> 00:07:42,093
- Go, go, go, go, go, go, go.
- Go, go, go, go, go!
224
00:07:42,196 --> 00:07:43,495
- Come on, stretch.
225
00:07:43,597 --> 00:07:45,230
- Work as a team.
- One fish.
226
00:07:45,265 --> 00:07:47,466
- One big-ass fish.
227
00:07:47,501 --> 00:07:50,869
What are we supposed
to do with this?
228
00:07:50,904 --> 00:07:51,870
- I got y'all,
I got y'all, I got y'all.
229
00:07:51,939 --> 00:07:52,871
I got it, I got it.
- Yes.
230
00:07:52,940 --> 00:07:54,906
- It's this huge halibut
231
00:07:54,975 --> 00:07:56,641
In my face.
232
00:07:56,710 --> 00:07:57,742
Pick it up--boom--
233
00:07:57,845 --> 00:07:59,077
Slam it on the table.
234
00:07:59,112 --> 00:08:01,012
It's go time.
- Who's doing what?
235
00:08:01,081 --> 00:08:02,447
- I'm gonna break down, chef.
I'ma break down.
236
00:08:02,549 --> 00:08:04,483
- Okay.
- I'm comfortable with fish.
237
00:08:04,585 --> 00:08:06,985
I was a sushi chef
for almost a year.
238
00:08:07,020 --> 00:08:08,687
Seafood and fish
is my specialty.
239
00:08:08,789 --> 00:08:09,988
I got this.
240
00:08:10,057 --> 00:08:11,623
- That's our sushi chef
right there, baby.
241
00:08:11,658 --> 00:08:13,058
- Yeah!
- She's done this before.
242
00:08:13,093 --> 00:08:15,293
[dramatic music]
243
00:08:15,362 --> 00:08:16,561
- I'm gonna break it down.
244
00:08:16,663 --> 00:08:17,896
Somebody else pinbone it.
245
00:08:17,931 --> 00:08:19,231
I am a professional butcher,
246
00:08:19,299 --> 00:08:20,832
So I'm going to break down
this fish.
247
00:08:20,901 --> 00:08:22,033
- You're confident
in this right?
248
00:08:22,102 --> 00:08:23,468
- Yes.
- Okay.
249
00:08:23,504 --> 00:08:26,271
- I didn't really leave
much room for other opinions.
250
00:08:26,306 --> 00:08:28,273
This is my fish.
I'm going to butcher it.
251
00:08:28,342 --> 00:08:29,741
- Beautiful.
Well done.
252
00:08:29,810 --> 00:08:31,343
- Yeah, baby, that's it.
- Beautiful.
253
00:08:31,378 --> 00:08:32,477
- Yeah.
- Well done.
254
00:08:32,546 --> 00:08:34,446
- Oh, my--got it.
- Oh, my god.
255
00:08:34,548 --> 00:08:36,715
- Blais, what'd you get?
256
00:08:36,783 --> 00:08:38,016
- Cod.
- Cod?
257
00:08:38,118 --> 00:08:39,050
You're [bleep].
258
00:08:39,152 --> 00:08:40,585
- The cod is fantastic.
259
00:08:40,621 --> 00:08:41,820
I haven't seen one
this big in years.
260
00:08:43,223 --> 00:08:44,189
- Who's doing the cutting?
261
00:08:44,224 --> 00:08:45,423
One person should do it, right?
262
00:08:45,492 --> 00:08:47,792
Both: Yup.
- Matt immediately steps up.
263
00:08:47,861 --> 00:08:49,828
I think matt's comfortable
butchering fish.
264
00:08:49,863 --> 00:08:51,196
I know he's the meat guy.
265
00:08:51,265 --> 00:08:53,465
- Four distinct cod dishes.
266
00:08:53,534 --> 00:08:55,200
Be very careful.
You picked the toughest fish
267
00:08:55,269 --> 00:08:56,535
To cut,
but the best one to cook.
268
00:08:56,637 --> 00:08:58,069
- Yeah, yeah, yeah, yeah.
- Yes.
269
00:08:58,138 --> 00:08:59,804
- Try and do one big cut.
270
00:08:59,873 --> 00:09:01,006
I'm getting a little worried,
271
00:09:01,108 --> 00:09:03,775
Because cutting cow
and cutting fish--
272
00:09:03,810 --> 00:09:05,377
They're way different.
- You're a meat butcher.
273
00:09:05,412 --> 00:09:06,978
I know you're a meat guy.
You're cutting it like meat.
274
00:09:07,047 --> 00:09:09,648
- For cow, you are,
like, hacking at it,
275
00:09:09,750 --> 00:09:11,950
And then fish,
it's, like, one nice glide,
276
00:09:12,019 --> 00:09:15,086
So I'm just hoping
he doesn't butcher this fish.
277
00:09:15,188 --> 00:09:17,689
You want a nice smooth cut
going towards tini.
278
00:09:17,791 --> 00:09:19,224
- Oh, man.
279
00:09:19,259 --> 00:09:21,660
I'm trying to be as delicate
as I can and find the line
280
00:09:21,695 --> 00:09:22,761
To kinda follow.
281
00:09:22,863 --> 00:09:23,862
- Careful on that.
282
00:09:23,897 --> 00:09:25,497
All right, let's go.
We gotta cut it.
283
00:09:25,532 --> 00:09:26,698
This is the prize piece.
284
00:09:26,733 --> 00:09:27,766
Don't mess up
this part right here.
285
00:09:27,868 --> 00:09:28,934
Watch your belly.
Watch your belly.
286
00:09:29,036 --> 00:09:31,036
- My god,
I can't filet a fish.
287
00:09:31,104 --> 00:09:32,070
We are in trouble.
288
00:09:32,105 --> 00:09:33,305
- Long strokes, long strokes.
289
00:09:33,373 --> 00:09:35,774
You're hacking at it.
You're hacking at it.
290
00:09:36,944 --> 00:09:38,677
Keep looking over like,
what is he doing?
291
00:09:38,745 --> 00:09:39,744
It looks terrible.
292
00:09:39,780 --> 00:09:41,179
- Matt--
- careful.
293
00:09:41,214 --> 00:09:42,714
[dramatic music]
294
00:09:42,783 --> 00:09:43,748
It's like, stop.
295
00:09:43,784 --> 00:09:45,383
- This is stressing me out.
296
00:09:49,623 --> 00:09:50,822
- I butchered that.
297
00:09:50,891 --> 00:09:52,257
- You're cutting it
a little bit like meat.
298
00:09:52,359 --> 00:09:53,825
You're a meat butcher.
I know you're a meat guy.
299
00:09:53,894 --> 00:09:55,126
- I know I am.
- You're cutting it like meat.
300
00:09:55,228 --> 00:09:57,128
- You're hacking at it.
You're hacking at it.
301
00:09:57,230 --> 00:09:58,630
- The fish--
I had loads of training,
302
00:09:58,665 --> 00:10:00,231
But matt decided to drop in
303
00:10:00,300 --> 00:10:01,433
And take charge on this one.
304
00:10:01,468 --> 00:10:02,534
- This is the prize piece.
305
00:10:02,636 --> 00:10:04,302
Don't mess up
this part right here.
306
00:10:04,404 --> 00:10:05,870
- I'm gonna use those collars.
307
00:10:05,939 --> 00:10:07,372
This is a competition.
308
00:10:07,474 --> 00:10:08,573
You're either gonna get got
309
00:10:08,675 --> 00:10:10,609
Or get gone.
That's it,
310
00:10:10,677 --> 00:10:13,678
And if I have access
to giant cod collars--
311
00:10:13,714 --> 00:10:16,147
That are a chef's dream,
312
00:10:16,216 --> 00:10:17,182
Done, out of the way.
313
00:10:17,284 --> 00:10:18,383
Coming over.
Give me the knife.
314
00:10:18,485 --> 00:10:19,551
Coming over.
- You got this.
315
00:10:19,586 --> 00:10:20,852
- Make 'em nice.
Make 'em nice.
316
00:10:20,954 --> 00:10:22,554
- I certainly am not
gonna go to elimination.
317
00:10:22,589 --> 00:10:27,158
Fish will be
chris' top dish today.
318
00:10:27,194 --> 00:10:28,360
- Beautiful.
319
00:10:28,428 --> 00:10:29,628
Good, good, you're going good.
320
00:10:29,696 --> 00:10:33,264
Chris saved us,
and I'm feeling relieved
321
00:10:33,367 --> 00:10:34,633
- Two of your portions
right there.
322
00:10:36,269 --> 00:10:38,269
- How big a piece do you want?
323
00:10:38,372 --> 00:10:39,638
- All of you, you're gonna need
324
00:10:39,706 --> 00:10:40,905
Ingredients to go with these
325
00:10:41,008 --> 00:10:43,008
Incredible salmon filets.
- Yes, chef.
326
00:10:43,076 --> 00:10:45,276
- It's time
for the mid-round mayhem, guys.
327
00:10:45,345 --> 00:10:46,444
- Today's curveball city.
328
00:10:46,480 --> 00:10:48,113
I don't know what's going on.
329
00:10:48,148 --> 00:10:50,181
It's just blur.
330
00:10:50,283 --> 00:10:52,517
[hydraulics whirring]
331
00:10:52,586 --> 00:10:55,286
- The rest of the ingredients
are on their way down.
332
00:10:55,355 --> 00:10:56,988
And go!
333
00:10:57,090 --> 00:10:58,757
Grab, grab!
334
00:10:58,825 --> 00:10:59,958
- I know I need lemon.
335
00:11:00,027 --> 00:11:01,259
I mean, that's, like,
336
00:11:01,294 --> 00:11:03,628
The key ingredient
that goes with any fish--
337
00:11:03,664 --> 00:11:06,865
Green onion, sweet potato,
yukon potato.
338
00:11:06,900 --> 00:11:07,866
- Five,
339
00:11:07,967 --> 00:11:10,468
Four, three, two...
340
00:11:10,537 --> 00:11:12,404
- I got a smokin' grab today.
341
00:11:12,472 --> 00:11:13,938
- One.
Goodbye!
342
00:11:14,041 --> 00:11:15,907
Let's go.
Well done.
343
00:11:15,976 --> 00:11:16,908
- All right, it's on the move,
guys!
344
00:11:16,977 --> 00:11:18,510
Here's your ingredients!
345
00:11:18,545 --> 00:11:20,745
- We're goin', we're goin'.
346
00:11:20,814 --> 00:11:22,013
- Get all the ingredients
you need.
347
00:11:22,115 --> 00:11:25,417
- I'm looking for white wine,
and I grab that.
348
00:11:25,519 --> 00:11:26,551
This is gonna be good.
349
00:11:26,586 --> 00:11:29,120
- Three, two, one.
350
00:11:29,189 --> 00:11:30,221
We get flavor.
351
00:11:30,323 --> 00:11:32,390
Back to your stations.
352
00:11:32,426 --> 00:11:35,226
- I lay everything out,
and I'm like, "holy [bleep]."
353
00:11:35,295 --> 00:11:36,828
The bottle isn't white wine.
354
00:11:36,897 --> 00:11:39,431
It's elderflower.
355
00:11:41,435 --> 00:11:43,835
What am I gonna do
with this stuff?
356
00:11:43,870 --> 00:11:46,037
- Get garn--garnish, greens.
Come on, guys.
357
00:11:46,106 --> 00:11:47,205
- Yes.
358
00:11:47,240 --> 00:11:49,107
- Lemon.
- Grab what you need
359
00:11:49,209 --> 00:11:50,475
For four distinct dishes.
360
00:11:50,510 --> 00:11:52,477
- I grab garlic, onions,
361
00:11:52,512 --> 00:11:53,945
Greens, carrots.
362
00:11:54,047 --> 00:11:57,315
It is working in my favor
to omify my dishes
363
00:11:57,384 --> 00:11:59,317
And puerto ricanize them
every single time,
364
00:11:59,386 --> 00:12:01,619
And I'm going
to continue to do that.
365
00:12:01,655 --> 00:12:05,957
- Five, four,
three, two, one!
366
00:12:06,026 --> 00:12:07,058
Back to the stations.
367
00:12:07,160 --> 00:12:08,593
Let's go.
Good job, good job, good job.
368
00:12:08,662 --> 00:12:10,028
- Whoo!
- Let's go, guys!
369
00:12:10,063 --> 00:12:11,329
Let's go!
370
00:12:11,431 --> 00:12:12,664
- Neesh!
371
00:12:12,733 --> 00:12:14,466
- What's up?
- How's the halibut?
372
00:12:14,534 --> 00:12:16,034
- It's amazing.
They did a great job
373
00:12:16,069 --> 00:12:17,435
Fileting it, actually.
374
00:12:17,471 --> 00:12:19,237
- We got the salmon,
and we're staying on top, girl.
375
00:12:19,272 --> 00:12:20,605
- Okay, chef.
Okay, we'll see.
376
00:12:20,674 --> 00:12:24,109
- Enjoy the basement.
- We're coming for the top!
377
00:12:24,177 --> 00:12:25,376
Pilar, what are you working on?
378
00:12:25,479 --> 00:12:28,113
- I'm gonna do
a milk-poached halibut, chef,
379
00:12:28,148 --> 00:12:30,682
With some smashed sweet potato.
380
00:12:30,751 --> 00:12:33,351
- I know how bad you probably
wanted sushi today, right?
381
00:12:33,420 --> 00:12:34,586
- [laughing] no.
382
00:12:34,654 --> 00:12:35,653
- Tell me more
about your black girl sushi.
383
00:12:35,756 --> 00:12:36,788
It's super inspiring to me.
384
00:12:36,823 --> 00:12:38,256
- Yeah, it's just bringing,
you know,
385
00:12:38,358 --> 00:12:40,959
Typical soul food--
sweet potatoes, collard greens,
386
00:12:41,027 --> 00:12:42,694
In a sushi roll.
- Wow.
387
00:12:42,796 --> 00:12:44,262
- Just wanna bring
something different, chef.
388
00:12:44,364 --> 00:12:45,263
- Keep cooking.
You got this.
389
00:12:45,365 --> 00:12:46,631
- Thank you.
Chef arrington
390
00:12:46,666 --> 00:12:49,033
Is a huge inspiration for me
as a woman in color,
391
00:12:49,069 --> 00:12:51,503
And I wanna make her proud.
392
00:12:51,605 --> 00:12:52,837
- You guys good?
You good, homie?
393
00:12:52,873 --> 00:12:54,038
You good, chef?
- Yeah, we good!
394
00:12:54,074 --> 00:12:55,473
- Let's do it, baby.
- We good, chef!
395
00:12:55,509 --> 00:12:57,041
- You okay, shay?
- Good.
396
00:12:57,077 --> 00:12:58,343
- What's the plan, my friend?
397
00:12:58,445 --> 00:13:00,612
- I am gonna do
a mediterranean-style stew
398
00:13:00,680 --> 00:13:02,981
With these potatoes
and tomato and sumac,
399
00:13:03,016 --> 00:13:04,582
And I'm gonna crust my fish
400
00:13:04,618 --> 00:13:06,417
With this beautiful bread,
401
00:13:06,520 --> 00:13:07,852
And this--
I grabbed these herbs,
402
00:13:07,954 --> 00:13:09,487
And I don't know what they are.
- Yeah, beautiful.
403
00:13:09,589 --> 00:13:10,555
- I thought this was rosemary.
404
00:13:10,624 --> 00:13:11,623
- This is actually
a sea vegetable.
405
00:13:11,691 --> 00:13:12,624
Did you taste them yet?
- Not yet.
406
00:13:12,692 --> 00:13:13,825
- Always.
That's the last time
407
00:13:13,860 --> 00:13:15,093
I'm gonna ask you, okay?
408
00:13:15,195 --> 00:13:16,261
It's your first time.
- You'll never have to--
409
00:13:16,329 --> 00:13:17,629
Ooh!
- For saline, right?
410
00:13:17,664 --> 00:13:18,797
Oceany.
- Mmm, that's good--yeah.
411
00:13:18,865 --> 00:13:20,665
- Yeah, yeah, yeah.
- Thank you, chef.
412
00:13:20,700 --> 00:13:22,734
- How we feelin', omi?
- Feeling good, chef.
413
00:13:22,836 --> 00:13:24,202
- Talk to me about what
you have in this frying pan.
414
00:13:24,271 --> 00:13:25,637
- This is called bacalaitos.
415
00:13:25,672 --> 00:13:27,705
These are fish fritters.
416
00:13:27,774 --> 00:13:30,308
My grandmother taught me
this recipe
417
00:13:30,377 --> 00:13:31,709
At a very young age.
418
00:13:31,745 --> 00:13:33,511
She would call it--
[speaks spanish]--
419
00:13:33,547 --> 00:13:34,879
Revive the dead.
[laughs]
420
00:13:34,948 --> 00:13:36,314
If you were ever sick,
421
00:13:36,349 --> 00:13:38,016
This was the dish
she would make.
422
00:13:38,118 --> 00:13:40,118
- I mean, it smells beautiful.
It's like puerto rico, girl.
423
00:13:40,153 --> 00:13:42,120
- Thank you, chef.
424
00:13:42,189 --> 00:13:43,788
- We wanna stay
on the top floor here.
425
00:13:43,857 --> 00:13:44,989
Yes?
All: Yes, chef!
426
00:13:45,058 --> 00:13:46,357
- Good.
- Okay, guys,
427
00:13:46,393 --> 00:13:47,625
They're coming for us.
Put your heart into it.
428
00:13:47,761 --> 00:13:49,494
- Tucker, how are we feeling?
- Great, chef.
429
00:13:49,596 --> 00:13:51,029
- Possibly the hardest
task tonight.
430
00:13:51,064 --> 00:13:52,764
- You fileted it beautifully.
- I wanted to make sure that
431
00:13:52,833 --> 00:13:54,365
My team and I had the best
protein on there, chef.
432
00:13:54,467 --> 00:13:55,700
- Love that.
What are you gonna be doing?
433
00:13:55,802 --> 00:13:58,102
- Confit cherry tomato,
rosemary-roasted potatoes,
434
00:13:58,205 --> 00:13:59,904
In a smoked butter.
- Love that.
435
00:14:00,006 --> 00:14:01,673
- You haven't played that pin,
yet.
436
00:14:01,741 --> 00:14:02,807
Does it worry you
about the size
437
00:14:02,909 --> 00:14:04,142
Of the target on your back?
438
00:14:04,177 --> 00:14:05,276
- I'm a fighter, chef.
439
00:14:05,345 --> 00:14:06,377
I'm coming out swinging
every time.
440
00:14:06,479 --> 00:14:07,378
- Okay, good luck.
- Thank you, chef.
441
00:14:07,480 --> 00:14:09,214
- Well done.
442
00:14:09,316 --> 00:14:10,815
Right, michelle,
what's that for?
443
00:14:10,917 --> 00:14:11,983
- This is gonna be the sauce.
444
00:14:12,052 --> 00:14:13,017
- Good.
- I'm thinking, like,
445
00:14:13,119 --> 00:14:14,853
A nice citrus butter sauce
446
00:14:14,955 --> 00:14:16,621
And then,
I grabbed some sea beans.
447
00:14:16,656 --> 00:14:17,622
- That's good.
- I think I'm gonna
448
00:14:17,657 --> 00:14:18,957
Blanche 'em and maybe fry 'em.
449
00:14:19,025 --> 00:14:20,291
- Yeah.
- To get some textural element
450
00:14:20,393 --> 00:14:21,726
On the plate as well.
- Good, I love that.
451
00:14:21,828 --> 00:14:24,662
I'm seeing this home cook
elevate yourself.
452
00:14:24,698 --> 00:14:26,865
Are you feeling more confident?
- I absolutely am, chef.
453
00:14:26,933 --> 00:14:28,666
Every challenge, I feel like
I'm getting more like a chef
454
00:14:28,735 --> 00:14:29,868
And less as a cook.
- Good.
455
00:14:29,903 --> 00:14:31,302
Young lady, good luck.
- Thanks, chef.
456
00:14:32,906 --> 00:14:34,072
- Right, young man, tell me,
what are you doing?
457
00:14:34,140 --> 00:14:35,173
- Salmon--I'm marinating it
458
00:14:35,275 --> 00:14:36,541
In soy sauce and tobasco
right now.
459
00:14:36,643 --> 00:14:38,243
- Wow, and what's
the smoking gun for?
460
00:14:38,311 --> 00:14:40,111
- I want it to be, like,
a nice smoky salmon.
461
00:14:40,146 --> 00:14:41,346
I'm using applewood right now.
462
00:14:41,414 --> 00:14:42,814
- Applewood--smart.
- Trying to incorporate
463
00:14:42,916 --> 00:14:44,749
That flavor
into all aspects of the dish.
464
00:14:44,784 --> 00:14:46,551
- So it's a cold smoke
with a marinade, right?
465
00:14:46,586 --> 00:14:47,986
- Yes, chef.
- Have you done this before?
466
00:14:48,021 --> 00:14:49,787
- Uh, kinda.
467
00:14:49,856 --> 00:14:52,123
I've been kinda shy,
going into this competition,
468
00:14:52,192 --> 00:14:53,825
But I'm really trying
to step out more
469
00:14:53,927 --> 00:14:56,461
And be more bold with both
my flavors, techniques
470
00:14:56,563 --> 00:14:58,763
And really just focusing
on more on the cook.
471
00:14:58,832 --> 00:15:00,031
- Beautiful dish there,
young man.
472
00:15:00,100 --> 00:15:01,532
- Thank you, chef.
- Wow, really good, indeed.
473
00:15:01,635 --> 00:15:03,434
- The competition
is leveling up now.
474
00:15:03,503 --> 00:15:06,371
Every single
tiny detail matters.
475
00:15:06,473 --> 00:15:08,206
- Do not overcomplicate it.
476
00:15:08,308 --> 00:15:09,340
- Yes, chef.
477
00:15:11,411 --> 00:15:12,744
- Vinny, we good?
- Yes, chef.
478
00:15:12,812 --> 00:15:14,779
- You get a chance to
cook salmon in that firehouse?
479
00:15:14,814 --> 00:15:16,547
- Yes, I do.
I cook with salmon
480
00:15:16,583 --> 00:15:18,816
All the time,
and I'm pretty pumped about it.
481
00:15:18,919 --> 00:15:20,585
Where I work in the firehouse,
482
00:15:20,654 --> 00:15:22,186
It's always big cooking
483
00:15:22,222 --> 00:15:23,788
For multiple people.
484
00:15:23,823 --> 00:15:26,157
Here, I gotta learn to cook
485
00:15:26,226 --> 00:15:30,595
Not for the masses,
but quality dishes.
486
00:15:30,664 --> 00:15:32,864
Getting that boost
the last time I cooked,
487
00:15:32,933 --> 00:15:34,299
I am a new person.
488
00:15:34,401 --> 00:15:37,435
- It's a big, flavorful dish
for such a tiny ingredient.
489
00:15:37,470 --> 00:15:39,837
- I think you're gonna see
some good stuff come from me
490
00:15:39,873 --> 00:15:41,639
From here on out.
- Tell me about the dish.
491
00:15:41,708 --> 00:15:43,274
You have a part-blanched
sweet potato.
492
00:15:43,310 --> 00:15:44,642
- And the white potato.
493
00:15:44,711 --> 00:15:47,045
I'm gonna make
separate mashed for each,
494
00:15:47,113 --> 00:15:48,546
And then I wanna make purees
495
00:15:48,615 --> 00:15:50,281
And throw some lemon on there.
- Okay, you gotta get
496
00:15:50,350 --> 00:15:51,616
All them--
if you're gonna do purees,
497
00:15:51,718 --> 00:15:54,552
Get them on, 'cause
you're behind it right now.
498
00:15:54,587 --> 00:15:57,388
35 minutes to go.
- Yes, chef.
499
00:15:57,457 --> 00:15:59,057
- Let's go, guys.
500
00:15:59,159 --> 00:16:02,160
- All right, mehreen,
what are we up to over here?
501
00:16:02,262 --> 00:16:05,763
- Today, I think I'm going
to do a butter-poached cod,
502
00:16:05,865 --> 00:16:07,165
And on the side I'm also gonna
503
00:16:07,267 --> 00:16:09,033
Make a vanilla chili butter.
504
00:16:09,102 --> 00:16:10,068
- Got it, okay.
505
00:16:10,103 --> 00:16:12,103
- I love vanilla and seafood.
506
00:16:12,138 --> 00:16:14,072
I tried it in mexico city
recently,
507
00:16:14,107 --> 00:16:17,408
And that flavor just
immediately comes to my tongue.
508
00:16:17,510 --> 00:16:19,677
So I'm thinking it's time
509
00:16:19,746 --> 00:16:21,946
To go back
into risk-taking mode.
510
00:16:21,982 --> 00:16:23,514
I'm praying it comes together.
[laughs]
511
00:16:23,583 --> 00:16:25,116
- Tini, what do we got
going on over here?
512
00:16:25,185 --> 00:16:26,117
- I got a bunch of stuff.
513
00:16:26,186 --> 00:16:27,318
- Are you gonna make a red wine
514
00:16:27,354 --> 00:16:28,853
Reduction sauce--
- yeah, oh, I have red wine.
515
00:16:28,955 --> 00:16:31,389
- Or is this sauce
gonna be the avocado?
516
00:16:31,458 --> 00:16:32,824
- I don't know.
517
00:16:32,892 --> 00:16:34,192
- Okay, well, that's something
you gotta figure out.
518
00:16:34,227 --> 00:16:35,860
You got the workings
of a classic dish, right?
519
00:16:35,895 --> 00:16:36,894
- Okay.
520
00:16:36,997 --> 00:16:38,096
- Matt, how we doin'?
521
00:16:38,198 --> 00:16:39,530
- I'm doing okay.
- What is this right here?
522
00:16:39,632 --> 00:16:41,299
- Elderflower.
- Okay, so you got
523
00:16:41,401 --> 00:16:43,401
This reduction?
- I'm a little worried
524
00:16:43,470 --> 00:16:44,469
About the sweetness.
525
00:16:44,504 --> 00:16:45,636
- Okay, great.
526
00:16:45,672 --> 00:16:46,838
You're gonna have pancetta
in there, right?
527
00:16:46,873 --> 00:16:47,939
'cause the elderflower's sweet.
- Yeah.
528
00:16:48,041 --> 00:16:49,640
- I'm not worried
about the sweetness.
529
00:16:49,709 --> 00:16:50,975
- We just gotta
balance out the sweet.
530
00:16:51,077 --> 00:16:52,777
- As long as it's salty here.
- The pancetta fat--
531
00:16:52,879 --> 00:16:54,545
- All right, keep going.
532
00:16:55,949 --> 00:16:57,749
Matt's got elderflowers here--
533
00:16:57,817 --> 00:17:00,952
A tough ingredient
to work into a dish with cod.
534
00:17:01,021 --> 00:17:02,320
He's just gotta
pull it together
535
00:17:02,422 --> 00:17:04,722
And make this dish beautiful.
536
00:17:06,259 --> 00:17:07,225
- You're making
a little stock here?
537
00:17:07,260 --> 00:17:08,459
- Yes, chef.
- Nice.
538
00:17:08,495 --> 00:17:09,827
- Building the flavors
in this broth first.
539
00:17:09,896 --> 00:17:11,295
- What's the plan
with the potato?
540
00:17:11,331 --> 00:17:13,297
- Uh, to get them fried
for some texture--
541
00:17:13,333 --> 00:17:14,465
Just lightly boiling them first
542
00:17:14,501 --> 00:17:16,134
So they're cooked
in the inside and soft.
543
00:17:16,236 --> 00:17:17,468
- Okay, so yeah,
I've never really seen someone
544
00:17:17,504 --> 00:17:20,104
Fry a potato
and then put it into a broth.
545
00:17:20,140 --> 00:17:21,406
- Shoot.
- I'ma restart that.
546
00:17:21,508 --> 00:17:23,408
- You have time.
Think.
547
00:17:23,510 --> 00:17:25,543
- Fried potatoes in broth--
does that make sense?
548
00:17:25,612 --> 00:17:28,212
[laughing]
I'm like, "I don't know, chef!"
549
00:17:28,314 --> 00:17:29,914
- Keep going,
keep going, keep going.
550
00:17:29,983 --> 00:17:31,249
- Yes, chef.
551
00:17:31,351 --> 00:17:33,718
- How you feelin', team?
- Feeling good, chef!
552
00:17:33,787 --> 00:17:35,887
- Love that excitement!
Let's go!
553
00:17:35,989 --> 00:17:38,389
- I'm confident cooking
my bacalaito fritter--
554
00:17:38,425 --> 00:17:40,224
I've cooked it before.
I know it's gonna take
555
00:17:40,260 --> 00:17:41,993
Two to three minutes
before I have to flip it
556
00:17:42,062 --> 00:17:44,395
To the other side
and have it nice and golden.
557
00:17:44,464 --> 00:17:46,330
- Turn your heat down.
Turn your heat down.
558
00:17:46,433 --> 00:17:47,498
Turn your heat down.
- Yes, chef.
559
00:17:47,600 --> 00:17:48,499
- You see it burning
in front of you?
560
00:17:48,601 --> 00:17:49,500
- Yes, chef, yes, chef.
561
00:17:49,602 --> 00:17:52,036
I flip it, and it's burnt.
562
00:17:52,072 --> 00:17:53,071
[exhales]
563
00:17:53,139 --> 00:17:54,472
- Put some cold oil in there.
564
00:17:54,507 --> 00:17:56,507
- The basement
is not helping me
565
00:17:56,576 --> 00:17:59,744
Because the fire is
so inconsistent in the stove.
566
00:17:59,846 --> 00:18:02,013
I don't wanna panic
at a moment like this,
567
00:18:02,048 --> 00:18:04,615
But I need to get a bacalaito
fritter on this plate.
568
00:18:05,785 --> 00:18:06,818
- Chris, what do
we got going on?
569
00:18:06,886 --> 00:18:08,686
- So I'm gonna do cod collars.
570
00:18:08,788 --> 00:18:09,687
I'm gonna grill them.
571
00:18:09,823 --> 00:18:10,855
I have them marinating here
572
00:18:10,890 --> 00:18:13,391
In sake, lemongrass,
kumquats, garlic.
573
00:18:13,460 --> 00:18:14,959
- You are going big, dude.
- Yeah.
574
00:18:15,061 --> 00:18:17,895
Everyone on my team has won
top dish of the day--
575
00:18:17,931 --> 00:18:19,030
Been long in the making
576
00:18:19,099 --> 00:18:20,498
That chris needs to receive
577
00:18:20,567 --> 00:18:21,532
That mantel at some point.
578
00:18:21,634 --> 00:18:23,334
I think today
could be that day.
579
00:18:23,436 --> 00:18:24,502
I know it's gonna kick ass.
580
00:18:24,571 --> 00:18:26,938
Sugar, spice,
and everything nice.
581
00:18:27,040 --> 00:18:29,941
[tray clanks]
582
00:18:29,976 --> 00:18:30,975
- What the [bleep]?
583
00:18:31,077 --> 00:18:32,977
Oh, my god.
584
00:18:33,079 --> 00:18:34,979
I see pancetta
585
00:18:35,014 --> 00:18:36,981
All over the floor.
586
00:18:37,016 --> 00:18:38,116
I knocked it over.
587
00:18:38,184 --> 00:18:39,984
I can't believe that.
588
00:18:40,019 --> 00:18:40,985
[groans]
589
00:18:41,020 --> 00:18:41,986
It was the one thing
590
00:18:42,021 --> 00:18:43,187
That I was hoping
591
00:18:43,223 --> 00:18:44,422
Was gonna bring
a little bit of salt
592
00:18:44,491 --> 00:18:46,090
Because of the sweet sauce.
593
00:18:46,192 --> 00:18:47,692
Oh, god.
- Can't use it.
594
00:18:47,794 --> 00:18:49,694
Can't use it.
- Nope.
595
00:18:49,796 --> 00:18:51,429
I don't know what to do.
596
00:18:57,203 --> 00:18:58,536
- One thing is
when we make a mistake--
597
00:18:58,638 --> 00:18:59,604
Which is life, right?
598
00:18:59,672 --> 00:19:00,805
It's how we get through it.
599
00:19:00,907 --> 00:19:01,806
Yeah.
600
00:19:01,908 --> 00:19:03,341
- I don't get flustered.
601
00:19:03,376 --> 00:19:05,209
I work in chaos
602
00:19:05,311 --> 00:19:07,145
With my high school kids.
603
00:19:07,180 --> 00:19:10,581
They are living, breathing,
frigging chaos,
604
00:19:10,617 --> 00:19:11,749
But this challenge,
605
00:19:11,818 --> 00:19:14,418
I'm seriously,
seriously worried about.
606
00:19:18,091 --> 00:19:19,490
- 15 minutes left!
607
00:19:19,592 --> 00:19:21,159
- Heard, chef.
- Heard, chef!
608
00:19:21,261 --> 00:19:22,827
- Butter and cream...
- Let's go, let's go, let's go.
609
00:19:22,896 --> 00:19:24,028
- I got you, chef.
I got you.
610
00:19:25,698 --> 00:19:28,132
- Gimme one good one.
611
00:19:28,234 --> 00:19:30,101
Gimme one good one,
and I got you.
612
00:19:30,170 --> 00:19:33,104
I have now made
four bacalaito fritters,
613
00:19:33,139 --> 00:19:34,939
And they've all burnt on me.
614
00:19:35,041 --> 00:19:36,207
Come on.
Do right by me, baby.
615
00:19:36,309 --> 00:19:37,275
Do right by me.
616
00:19:37,343 --> 00:19:39,377
I'm down
to the last of my batter,
617
00:19:39,479 --> 00:19:41,245
And I'm thinking
of my grandmother,
618
00:19:41,347 --> 00:19:43,581
All the things that
she taught me in the kitchen.
619
00:19:43,650 --> 00:19:45,983
This has to work now.
620
00:19:48,621 --> 00:19:50,488
Yes!
621
00:19:52,625 --> 00:19:53,558
- How we feeling, guys?
622
00:19:53,626 --> 00:19:55,293
- Feeling good.
- All right.
623
00:19:55,395 --> 00:19:56,327
- When are you
cooking the salmon?
624
00:19:56,429 --> 00:19:57,461
- Around the ten-minute mark.
625
00:19:57,497 --> 00:19:58,629
- Ten-minute mark, good.
Don't forget--
626
00:19:58,665 --> 00:19:59,864
When it comes out of the pan,
627
00:19:59,933 --> 00:20:00,965
It still cooks, okay?
628
00:20:01,067 --> 00:20:02,800
So bear that in mind,
all of you, yes?
629
00:20:02,869 --> 00:20:03,834
Both: Yes, chef.
630
00:20:03,870 --> 00:20:05,803
- Good.
Where are the carrots?
631
00:20:05,872 --> 00:20:07,104
- Carrots on--
- that's why I said
632
00:20:07,207 --> 00:20:08,472
Don't leave it
till last minute.
633
00:20:08,508 --> 00:20:10,441
That stuff needs
to be pureed properly.
634
00:20:10,510 --> 00:20:11,642
Put your head up.
Let's go.
635
00:20:11,711 --> 00:20:13,277
Make this count.
636
00:20:14,948 --> 00:20:16,180
- Chris, you're gonna--
you gotta start cooking
637
00:20:16,282 --> 00:20:17,281
That collar soon, right?
638
00:20:17,350 --> 00:20:18,583
- Yes, chef,
it's going on right now.
639
00:20:18,685 --> 00:20:20,084
[fish sizzling]
640
00:20:20,153 --> 00:20:21,752
Cod collars are getting
engulfed in flames,
641
00:20:21,788 --> 00:20:24,388
And that is exactly how
chris likes to grill his fish.
642
00:20:26,392 --> 00:20:28,459
You guys can go
with the loins all you want.
643
00:20:28,561 --> 00:20:29,827
- Look at that smile, dude.
644
00:20:29,896 --> 00:20:31,462
I don't think I've seen
that smile before.
645
00:20:31,564 --> 00:20:32,463
- It hasn't been
here in a while.
646
00:20:32,565 --> 00:20:33,831
To be in this competition,
647
00:20:33,900 --> 00:20:35,766
You need to be
thinking outside the box.
648
00:20:38,004 --> 00:20:39,270
- All right, once again here,
649
00:20:39,372 --> 00:20:40,972
You gotta bring in the tornado
a little bit, right?
650
00:20:41,040 --> 00:20:42,139
- Yeah.
- Do you wanna do
651
00:20:42,242 --> 00:20:43,808
Red wine sauce
or the avocado crema?
652
00:20:43,876 --> 00:20:44,909
- I think
I'm gonna do red wine.
653
00:20:45,011 --> 00:20:46,477
I want the red and the green.
654
00:20:46,512 --> 00:20:48,512
- Okay, some sugar
in the red wine reduction
655
00:20:48,548 --> 00:20:50,047
Is not gonna be a bad idea,
okay?
656
00:20:50,116 --> 00:20:51,115
- Okay.
- Because it'll take away some
657
00:20:51,184 --> 00:20:52,883
Of the tartness of it.
- All right.
658
00:20:52,919 --> 00:20:55,152
[objects clank]
ah.
659
00:20:55,221 --> 00:20:56,754
- It's time for us to rise up
660
00:20:56,789 --> 00:20:58,923
And put out
four amazing dishes.
661
00:20:58,958 --> 00:21:00,358
Both: Yes, chef.
662
00:21:00,426 --> 00:21:02,326
- Okay.
663
00:21:02,428 --> 00:21:03,928
- I go to turn my fish,
664
00:21:04,030 --> 00:21:06,664
And the skin is just stuck.
665
00:21:06,733 --> 00:21:08,099
I'm falling apart here, chef.
666
00:21:08,201 --> 00:21:09,267
- It's okay, matt.
You got it.
667
00:21:09,335 --> 00:21:10,801
- Like,
what am I gonna do now?
668
00:21:10,870 --> 00:21:12,069
- You wanted to cook
another piece, matt.
669
00:21:12,138 --> 00:21:13,537
Nothing's telling you
you can't.
670
00:21:13,640 --> 00:21:15,072
There's a thing called a fryer
671
00:21:15,108 --> 00:21:16,107
That always gets things
672
00:21:16,142 --> 00:21:17,441
Golden-brown and delicious.
673
00:21:17,510 --> 00:21:19,577
Have you ever heard of it?
674
00:21:19,679 --> 00:21:21,579
- Five minutes to go, guys,
yes?
675
00:21:21,681 --> 00:21:22,680
[fish sizzles]
that's it, good--
676
00:21:22,749 --> 00:21:24,148
Beautiful color.
677
00:21:24,183 --> 00:21:26,417
90% of the salmon should be
cooked skin side down, yeah?
678
00:21:26,519 --> 00:21:27,985
- Yes, chef.
679
00:21:28,021 --> 00:21:29,920
- Preston, the salmon's out.
680
00:21:29,989 --> 00:21:31,122
How's that look now?
681
00:21:31,190 --> 00:21:33,057
Raw, yeah?
682
00:21:33,159 --> 00:21:34,325
How are you gonna cook
the rest of that salmon?
683
00:21:34,394 --> 00:21:35,493
- In the oven, chef.
684
00:21:35,595 --> 00:21:39,196
[dramatic music]
685
00:21:39,232 --> 00:21:41,299
- Oh, boy.
Preston, right now,
686
00:21:41,401 --> 00:21:44,568
He's going off-piece again
and overcomplicating his dish.
687
00:21:44,637 --> 00:21:46,704
If that salmon isn't cooked,
trust me,
688
00:21:46,806 --> 00:21:48,673
He's in a world of trouble.
689
00:21:48,741 --> 00:21:51,309
♪ ♪
690
00:21:51,411 --> 00:21:52,810
- Can I throw this fish
in the fryer real quick?
691
00:21:52,879 --> 00:21:54,312
- What do you think, chef?
Yeah.
692
00:21:54,414 --> 00:21:57,048
- Holy crap.
I'm gonna throw my freakin' cod
693
00:21:57,116 --> 00:21:58,149
In a fryer.
694
00:21:58,251 --> 00:21:59,784
[oil sizzling]
I need a miracle.
695
00:21:59,886 --> 00:22:01,052
♪ ♪
696
00:22:01,154 --> 00:22:02,853
- [groans]
697
00:22:02,955 --> 00:22:05,022
Two minutes.
Let's go--let's plate.
698
00:22:05,091 --> 00:22:06,757
- Finishing touches, guys,
come on.
699
00:22:06,826 --> 00:22:08,693
Finishing touches.
Let's go.
700
00:22:08,795 --> 00:22:10,628
- Let's go.
Keep going, keep going.
701
00:22:10,663 --> 00:22:12,463
Come on, guys, push!
702
00:22:12,498 --> 00:22:14,198
- 30 seconds to go.
703
00:22:14,267 --> 00:22:15,333
- Man, this cook, like--
704
00:22:15,435 --> 00:22:17,835
The level of stress
cannot be described.
705
00:22:17,870 --> 00:22:20,438
- Ah, vinny,
work on the board, please.
706
00:22:20,473 --> 00:22:21,706
- 15 seconds, guys.
707
00:22:21,774 --> 00:22:23,040
Make it perfect.
708
00:22:23,109 --> 00:22:24,175
- Platform coming down, guys.
709
00:22:24,277 --> 00:22:26,043
- Platform's on the move!
710
00:22:26,112 --> 00:22:27,511
Let's go, let's go, let's go!
711
00:22:27,547 --> 00:22:29,947
- Let's get out
of this basement.
712
00:22:30,016 --> 00:22:31,048
- Platform is here!
713
00:22:33,152 --> 00:22:34,085
Five,
714
00:22:34,153 --> 00:22:35,052
Four,
715
00:22:35,154 --> 00:22:36,187
Three,
716
00:22:36,255 --> 00:22:37,188
Two,
717
00:22:37,256 --> 00:22:38,389
One!
718
00:22:38,458 --> 00:22:39,757
[hydraulics whir]
719
00:22:39,792 --> 00:22:41,692
Good job.
Way to filet that fish, girl.
720
00:22:41,794 --> 00:22:43,160
- Pilar, you're a star.
721
00:22:43,229 --> 00:22:44,862
We love you.
722
00:22:44,964 --> 00:22:47,231
- The platform is here.
723
00:22:47,266 --> 00:22:49,300
Matt, you got this.
You don't run out of time.
724
00:22:49,402 --> 00:22:51,602
- I'm praying
I cooked my fish well,
725
00:22:51,637 --> 00:22:53,204
But my head's just spinning.
726
00:22:53,239 --> 00:22:54,372
- Come on, matt!
727
00:22:54,440 --> 00:22:56,340
♪ ♪
728
00:22:56,442 --> 00:22:57,708
- Let's go.
Any finishing touches--
729
00:22:57,810 --> 00:22:58,943
All the way to the end.
730
00:22:59,045 --> 00:23:00,311
[hydraulics whir]
731
00:23:00,413 --> 00:23:02,213
- The fact that I got
something on that platform
732
00:23:02,315 --> 00:23:03,914
Was a frigging miracle.
733
00:23:03,983 --> 00:23:05,416
- Ahh!
734
00:23:05,518 --> 00:23:07,017
- I'm going up, y'all.
735
00:23:07,120 --> 00:23:09,086
- Platform's there, guys, okay?
736
00:23:10,490 --> 00:23:12,556
Let's go, let's go, let's go.
737
00:23:12,625 --> 00:23:14,458
Three, two, one,
738
00:23:14,560 --> 00:23:16,093
And stop!
Well done!
739
00:23:19,132 --> 00:23:22,066
[dramatic music]
740
00:23:22,101 --> 00:23:27,905
♪ ♪
741
00:23:28,007 --> 00:23:28,939
- I'm feeling
pretty confident.
742
00:23:29,041 --> 00:23:30,174
I went from being, like,
743
00:23:30,276 --> 00:23:31,709
Freaking obi-wan kenobi
744
00:23:31,744 --> 00:23:32,877
To, like, yoda.
745
00:23:32,912 --> 00:23:35,146
Like, the force
got stronger with me.
746
00:23:35,181 --> 00:23:36,180
[lightsaber humming]
747
00:23:36,282 --> 00:23:37,281
- Shall we dive
into the tasting?
748
00:23:37,350 --> 00:23:38,883
- Please.
- Shall we?
749
00:23:38,951 --> 00:23:40,951
Let's start off
with the top floor.
750
00:23:40,987 --> 00:23:43,120
This is a pan-seared salmon,
751
00:23:43,189 --> 00:23:46,390
Two purees, the sweet potato
and mashed potato.
752
00:23:48,060 --> 00:23:51,495
- Well, the idea of having
two different purees,
753
00:23:51,597 --> 00:23:53,297
It's really nice to be
able to pick one lane
754
00:23:53,399 --> 00:23:54,532
And not try to do too much.
755
00:23:54,600 --> 00:23:55,800
Sometimes, less is more.
756
00:23:55,835 --> 00:23:57,568
So the dish is rushed.
757
00:23:57,637 --> 00:23:59,603
- Yeah, I mean, this dish
to me--lacking focus,
758
00:23:59,639 --> 00:24:02,006
And I'm sure whoever
cooked this ran out of time.
759
00:24:02,108 --> 00:24:04,975
- That was bad.
I dropped the ball huge.
760
00:24:05,077 --> 00:24:06,610
To make a plain jane dish
761
00:24:06,712 --> 00:24:10,981
Like I did today
is very unacceptable.
762
00:24:11,017 --> 00:24:13,818
- This is a pan-seared salmon.
The individual who cooked this
763
00:24:13,920 --> 00:24:16,287
Was the individual
that fileted their salmon.
764
00:24:16,389 --> 00:24:18,789
Skin crisped beautiful--
oh, my god.
765
00:24:18,825 --> 00:24:21,058
- You can hear it.
You can hear how crispy it is.
766
00:24:21,160 --> 00:24:22,526
- Got that layer
of bacon on top--
767
00:24:22,628 --> 00:24:23,828
With that crispy skin,
768
00:24:23,863 --> 00:24:25,329
It's just delicious.
769
00:24:25,431 --> 00:24:29,900
This is a salmon that
was beautifully marinated.
770
00:24:29,936 --> 00:24:31,335
It was done
with citrus beurre blanc,
771
00:24:31,437 --> 00:24:33,737
A beautiful char--
grilled properly,
772
00:24:33,840 --> 00:24:35,372
Sea asparagus on top.
773
00:24:35,475 --> 00:24:37,107
Wow, the cook
on that is beautiful.
774
00:24:37,143 --> 00:24:38,976
- This has to be
one of the most
775
00:24:39,078 --> 00:24:41,812
Beautiful cooked salmons
I've ever had the pleasure
776
00:24:41,914 --> 00:24:44,515
To enjoy.
The sauce is powerful--
777
00:24:44,550 --> 00:24:45,916
Love that.
- Great job.
778
00:24:47,153 --> 00:24:49,320
This is a roasted salmon
779
00:24:49,388 --> 00:24:51,522
Served in a purple
cauliflower puree.
780
00:24:54,660 --> 00:24:55,893
That's raw.
781
00:24:55,995 --> 00:24:57,628
[suspenseful music]
782
00:24:57,697 --> 00:25:00,498
I got excited, watching
the smoking of this salmon
783
00:25:00,533 --> 00:25:01,832
Taking place.
784
00:25:01,901 --> 00:25:05,669
Um, unfortunately,
that salmon is way undercooked.
785
00:25:05,705 --> 00:25:08,606
[dramatic music]
786
00:25:08,708 --> 00:25:10,608
I'm upset, and I'm concerned,
787
00:25:10,710 --> 00:25:11,709
'cause it's not good.
788
00:25:11,744 --> 00:25:14,545
♪ ♪
789
00:25:18,184 --> 00:25:19,517
[dramatic music]
790
00:25:19,585 --> 00:25:23,153
- Unfortunately,
that salmon is way undercooked.
791
00:25:23,255 --> 00:25:26,056
- My heart dropped
when I see how raw it is.
792
00:25:26,158 --> 00:25:27,424
That's unacceptable,
793
00:25:27,460 --> 00:25:30,628
Especially at this level
in the competition.
794
00:25:30,663 --> 00:25:32,530
Yeah, it was bad.
795
00:25:32,632 --> 00:25:35,099
Richard,
shall we move to your floor?
796
00:25:35,201 --> 00:25:37,268
- Come on down.
- Wow, is that a collar?
797
00:25:37,303 --> 00:25:38,502
- Yeah, so we'll start here--
798
00:25:38,604 --> 00:25:42,072
We had a curry-marinated
char-grilled cod collar
799
00:25:42,108 --> 00:25:44,275
And a fresh little salad.
800
00:25:44,310 --> 00:25:45,276
- Wow.
801
00:25:45,311 --> 00:25:47,278
Kudos to the guts
802
00:25:47,313 --> 00:25:49,980
To pick a collar,
803
00:25:50,082 --> 00:25:52,349
And it's an absolute
dream come true.
804
00:25:52,418 --> 00:25:53,551
- Getting that flavor inside
805
00:25:53,619 --> 00:25:55,152
And then
char-grilling this cod--
806
00:25:55,187 --> 00:25:56,921
It's the perfect way
to cook this.
807
00:25:56,989 --> 00:25:59,790
- Today,
I performed like a badass.
808
00:25:59,859 --> 00:26:01,458
That $1/4 million
and year-long mentorship
809
00:26:01,527 --> 00:26:02,760
Is as good as mine.
810
00:26:02,862 --> 00:26:03,894
- Okay, over here, we have
811
00:26:03,963 --> 00:26:07,064
A butter-basted cod filet
812
00:26:07,099 --> 00:26:10,334
With red wine,
avocado, and grapefruit.
813
00:26:10,436 --> 00:26:12,136
- Avocado, big no-no.
814
00:26:12,238 --> 00:26:14,305
You don't sit that
in a red wine sauce.
815
00:26:14,373 --> 00:26:16,674
It's a shame--
could've been a showstopper.
816
00:26:16,742 --> 00:26:19,543
- Maybe do something more
with avocado and grapefruit--
817
00:26:19,612 --> 00:26:23,147
Make a dish or salsa
to garnish on top.
818
00:26:23,182 --> 00:26:24,848
- All right, over here,
we have a little bit
819
00:26:24,951 --> 00:26:26,984
Of pan-roasted cod filet
820
00:26:27,019 --> 00:26:29,620
With a sauce of potato,
821
00:26:29,689 --> 00:26:31,422
Seaweed, and vanilla.
822
00:26:31,490 --> 00:26:34,592
- I first learned how
to bring in vanilla to fish
823
00:26:34,627 --> 00:26:36,460
With guy savoy in paris
at the age of 22.
824
00:26:36,529 --> 00:26:37,795
I've never stopped
using it since then.
825
00:26:37,863 --> 00:26:39,997
So I love the confidence there.
Great job.
826
00:26:40,066 --> 00:26:42,199
- Very whimsical
and imaginative--
827
00:26:42,268 --> 00:26:43,200
Absolutely stunning.
828
00:26:43,269 --> 00:26:44,668
- All right, over here, we have
829
00:26:44,737 --> 00:26:47,638
Pan-fried cod filet
with potato puree,
830
00:26:47,673 --> 00:26:49,540
Elderflower beurre blanc,
831
00:26:49,642 --> 00:26:51,241
And broccoli.
832
00:26:51,310 --> 00:26:53,177
- This dish
is a little confusing
833
00:26:53,279 --> 00:26:54,712
On my palette.
It just doesn't seem
834
00:26:54,747 --> 00:26:56,180
Like a cohesive dish.
835
00:26:56,282 --> 00:26:57,615
- Elderflower
with gin and tonic?
836
00:26:57,717 --> 00:26:58,616
I get it.
837
00:26:58,718 --> 00:27:00,150
Elderflower in my cod dish?
838
00:27:00,219 --> 00:27:01,652
I'm not too sure
we're ready for that.
839
00:27:01,721 --> 00:27:04,855
- I absolutely just fell
flat on my face.
840
00:27:04,890 --> 00:27:07,725
I'm seriously,
seriously worried.
841
00:27:07,827 --> 00:27:08,759
- Should we go to the basement?
842
00:27:08,861 --> 00:27:10,628
- Basement chefs, yes.
843
00:27:10,696 --> 00:27:12,496
- Wow, what do we have here?
844
00:27:12,565 --> 00:27:16,433
- First up, we have
a pan-roasted halibut.
845
00:27:16,502 --> 00:27:18,902
This has a shellfish jus,
846
00:27:18,938 --> 00:27:19,970
A potato puree,
847
00:27:20,072 --> 00:27:22,339
With sauteed greens.
848
00:27:22,375 --> 00:27:23,774
- I think we can be
a little bit more uplifting
849
00:27:23,876 --> 00:27:24,775
In this stage
of the competition
850
00:27:24,877 --> 00:27:25,776
Without presentation.
851
00:27:25,878 --> 00:27:27,111
The mashed potatoes are lumpy.
852
00:27:27,146 --> 00:27:28,312
- It looks restrained.
853
00:27:28,381 --> 00:27:29,647
There's not
a clear sort of sense
854
00:27:29,749 --> 00:27:31,181
Of focus on this dish.
855
00:27:32,852 --> 00:27:35,753
- Next up, we have
a milk-poached halibut
856
00:27:35,821 --> 00:27:38,789
Served with vegetables
with crispy capers.
857
00:27:38,824 --> 00:27:40,557
- Poaching it keeps it
nice and moist.
858
00:27:40,626 --> 00:27:43,027
Capers, tomatoes--
classic combination.
859
00:27:43,062 --> 00:27:44,228
- It's really eye-catching.
860
00:27:44,263 --> 00:27:45,863
It's popping.
All the flavors are there.
861
00:27:45,898 --> 00:27:47,064
It's delicious.
862
00:27:47,133 --> 00:27:50,701
- Next up, we have
a bread-crusted halibut
863
00:27:50,736 --> 00:27:54,905
To serve over a rustic
tomato and pancetta sauce.
864
00:27:54,974 --> 00:27:55,906
- I love the flavor.
865
00:27:55,975 --> 00:27:56,907
To the naked eye, the halibut
866
00:27:56,976 --> 00:27:58,242
Looks like it's undercooked,
867
00:27:58,310 --> 00:27:59,710
But it's not.
It's cooked beautifully inside.
868
00:27:59,779 --> 00:28:01,445
- There's too much of the ragu.
869
00:28:01,547 --> 00:28:03,881
Put these on top and present it
a little tighter.
870
00:28:03,983 --> 00:28:05,449
Flavors are good--presentation,
871
00:28:05,551 --> 00:28:07,584
Not quite there.
872
00:28:07,620 --> 00:28:08,852
- Wow.
- Next up, we have
873
00:28:08,888 --> 00:28:10,487
A trio of halibut.
874
00:28:10,589 --> 00:28:13,123
Chef took the trim,
made a beautiful broth,
875
00:28:13,225 --> 00:28:14,224
Crispied the skin,
876
00:28:14,260 --> 00:28:17,227
And made this amazing fritter.
877
00:28:17,296 --> 00:28:22,900
♪ ♪
878
00:28:22,935 --> 00:28:23,934
- Delicious.
879
00:28:24,036 --> 00:28:26,570
The star is
that beautiful fishcake.
880
00:28:26,672 --> 00:28:28,038
It is really good.
881
00:28:28,107 --> 00:28:30,074
- Wow, I mean,
this is very personal dish,
882
00:28:30,142 --> 00:28:32,976
Whoever cooked this--so much
elegance and refinement.
883
00:28:33,079 --> 00:28:36,747
I love all of the plays
on texture--so smart.
884
00:28:36,782 --> 00:28:39,016
- I feel incredible.
885
00:28:39,118 --> 00:28:41,351
Hearing these comments
886
00:28:41,387 --> 00:28:44,955
About my grandmother's
most humble dish--
887
00:28:45,024 --> 00:28:47,191
I'm overwhelmed.
888
00:28:47,226 --> 00:28:49,259
- Uh, we need a big moment.
889
00:28:49,295 --> 00:28:51,762
♪ ♪
890
00:28:52,264 --> 00:28:54,832
- That was terrible.
It was terrible.
891
00:28:54,900 --> 00:28:56,100
- Should we talk
about that collar?
892
00:28:56,235 --> 00:28:57,901
- Yeah.
- That was delicious.
893
00:28:58,003 --> 00:28:59,303
- I love it.
It's so brave,
894
00:28:59,405 --> 00:29:00,504
And especially for this chef,
895
00:29:00,606 --> 00:29:02,206
Who has kind of
struggled recently.
896
00:29:02,308 --> 00:29:04,441
- And that beautiful
fresh salad on the side.
897
00:29:04,510 --> 00:29:06,210
It complements it so well.
- Yeah, yeah.
898
00:29:06,312 --> 00:29:08,178
- I hope I get
the best dish of the day.
899
00:29:08,214 --> 00:29:09,947
- The halibut seared,
served in broth--wow.
900
00:29:10,015 --> 00:29:11,348
- Really impressed.
- I mean, listen,
901
00:29:11,417 --> 00:29:12,683
I'm gonna make
a bold statement right here--
902
00:29:12,785 --> 00:29:14,618
One of the best dishes
in the history of this show.
903
00:29:14,687 --> 00:29:15,719
- Mm, yeah.
- Yeah.
904
00:29:19,091 --> 00:29:20,991
- I'm shocked
that I got a raw salmon
905
00:29:21,060 --> 00:29:22,726
That you guys had to eat,
so my apologies.
906
00:29:25,297 --> 00:29:26,530
- I'm also shocked
with an individual
907
00:29:26,632 --> 00:29:28,098
Sticking two purees
on the plate.
908
00:29:28,200 --> 00:29:29,900
- That's like a rookie,
day one sort of mistake.
909
00:29:29,935 --> 00:29:31,502
- 100%.
- What was that cod
910
00:29:31,570 --> 00:29:32,736
With the elderflower?
911
00:29:32,838 --> 00:29:34,338
That was so floral.
912
00:29:34,440 --> 00:29:35,405
- And it was just a train wreck
of a dish.
913
00:29:35,508 --> 00:29:36,974
- Yeah.
- Wow, and that cod
914
00:29:37,076 --> 00:29:39,209
With the avocado
and red wine.
915
00:29:39,311 --> 00:29:41,612
- Individually,
they're great, but together,
916
00:29:41,714 --> 00:29:43,147
It's not really making sense.
917
00:29:43,182 --> 00:29:45,182
- It wasn't a complete dish.
918
00:29:45,284 --> 00:29:48,986
♪ ♪
919
00:29:49,021 --> 00:29:51,622
- Okay, some of you
got really creative,
920
00:29:51,657 --> 00:29:54,992
And some of you were
somewhat struggling.
921
00:29:55,027 --> 00:29:58,061
The most outstanding dish
tonight...
922
00:29:58,097 --> 00:29:59,062
Was...
923
00:29:59,098 --> 00:30:01,865
♪ ♪
924
00:30:01,901 --> 00:30:03,033
The halibut three ways.
925
00:30:03,068 --> 00:30:05,402
[applause]
- oh!
926
00:30:05,471 --> 00:30:07,004
- That's how you do it!
927
00:30:07,072 --> 00:30:12,442
♪ ♪
928
00:30:12,511 --> 00:30:15,045
- Young lady, I wish
you were a part of my team,
929
00:30:15,114 --> 00:30:18,148
Because that has shown
such creativity.
930
00:30:18,184 --> 00:30:19,349
- Thank you, chef.
931
00:30:19,418 --> 00:30:21,285
- You mentioned your grandma
in this dish.
932
00:30:21,353 --> 00:30:22,986
What did she give to you?
933
00:30:23,055 --> 00:30:24,588
- She gave me everything
934
00:30:24,623 --> 00:30:26,423
Since nine years old,
935
00:30:26,525 --> 00:30:28,325
Cooking with her
in the kitchen.
936
00:30:28,394 --> 00:30:31,195
- Her presence was very
prevalent in this dish tonight.
937
00:30:31,230 --> 00:30:32,462
- Thank you.
938
00:30:32,565 --> 00:30:34,865
Thank you so much.
939
00:30:35,000 --> 00:30:37,100
The last time
I spoke to my grandma...
940
00:30:38,771 --> 00:30:40,437
She told me
we're gonna cook together.
941
00:30:41,874 --> 00:30:43,674
And I went to puerto rico,
942
00:30:43,742 --> 00:30:46,210
And right before
I got to see her,
943
00:30:46,278 --> 00:30:47,911
She passed,
944
00:30:48,013 --> 00:30:49,713
And I never
got to cook with her.
945
00:30:51,483 --> 00:30:53,784
Today, she got to cook with me.
946
00:30:53,886 --> 00:30:56,486
- Thanks to omi,
you're all safe.
947
00:30:56,555 --> 00:30:58,355
You can head back
to the lounge.
948
00:30:58,424 --> 00:31:00,023
[applause]
949
00:31:00,125 --> 00:31:01,792
- Good job.
- All right, guys.
950
00:31:01,861 --> 00:31:06,063
- Well done, omi!
951
00:31:06,098 --> 00:31:08,131
- Now for the harder part.
952
00:31:08,200 --> 00:31:09,833
Unfortunately,
953
00:31:09,869 --> 00:31:12,135
Gordon and richard,
954
00:31:12,238 --> 00:31:15,072
Each of you has to choose
one member of your team
955
00:31:15,107 --> 00:31:17,441
To go into that
elimination cook-off.
956
00:31:18,644 --> 00:31:20,310
Richard, let's start with you.
957
00:31:20,346 --> 00:31:21,511
- [exhales]
958
00:31:23,349 --> 00:31:26,750
It's a tough decision--
a big one for the team.
959
00:31:26,819 --> 00:31:28,018
But the person I'm sending
960
00:31:28,120 --> 00:31:30,387
Into the elimination
tonight is...
961
00:31:30,456 --> 00:31:35,192
♪ ♪
962
00:31:39,665 --> 00:31:40,797
- The person I'm sending
963
00:31:40,833 --> 00:31:43,033
Into the elimination
tonight is...
964
00:31:43,068 --> 00:31:45,402
♪ ♪
965
00:31:45,437 --> 00:31:47,638
Matt.
966
00:31:47,673 --> 00:31:49,539
- Yes, chef.
- Just clean yourself off
967
00:31:49,642 --> 00:31:51,541
And take one home
for team blais upstairs.
968
00:31:51,644 --> 00:31:52,943
- I got it, chef.
969
00:31:53,045 --> 00:31:54,878
I didn't even need to hear
any of the feedback.
970
00:31:54,914 --> 00:31:56,480
I know it was a bad dish.
971
00:31:56,515 --> 00:31:59,249
The elderflower
got the best of me.
972
00:31:59,318 --> 00:32:01,852
[dramatic music]
973
00:32:01,954 --> 00:32:03,086
- Okay, gordon, please.
974
00:32:04,790 --> 00:32:06,056
- Tonight,
975
00:32:06,158 --> 00:32:09,693
The person I'm gonna
put into the cook-off
976
00:32:09,795 --> 00:32:11,929
Is...
977
00:32:12,031 --> 00:32:14,064
Preston.
- Yes, chef.
978
00:32:14,099 --> 00:32:18,602
- Young man, if you can't
cook a piece of salmon,
979
00:32:18,671 --> 00:32:21,138
You're never gonna become
the next level chef.
980
00:32:22,708 --> 00:32:24,541
- I definitely deserve to be
in this elimination round,
981
00:32:24,643 --> 00:32:25,876
But I don't think it's my time
982
00:32:25,911 --> 00:32:27,110
To leave this competition.
983
00:32:27,179 --> 00:32:28,512
I may be in a corner
right now,
984
00:32:28,580 --> 00:32:29,947
But I feel like
I can bring my a game
985
00:32:30,015 --> 00:32:31,114
And make it out of this.
986
00:32:31,150 --> 00:32:32,516
- Preston and matt,
987
00:32:32,551 --> 00:32:33,917
Please stay here.
988
00:32:33,953 --> 00:32:35,385
The rest of you
989
00:32:35,421 --> 00:32:36,586
Head up to the top level.
990
00:32:36,655 --> 00:32:40,057
♪ ♪
991
00:32:41,593 --> 00:32:43,093
- You know,
going up against preston
992
00:32:43,195 --> 00:32:44,461
Is a little bittersweet,
993
00:32:44,563 --> 00:32:48,398
Because he's the age
of kids I teach,
994
00:32:48,500 --> 00:32:50,500
And my whole goal in life
995
00:32:50,602 --> 00:32:53,236
Is to see kids
chase their dreams.
996
00:32:53,272 --> 00:32:56,873
So that's tough to think
that I could send him home,
997
00:32:56,942 --> 00:32:58,875
But I'm gonna do my best
to get that out
998
00:32:58,944 --> 00:33:01,011
And just focus
on what's in front of me.
999
00:33:01,113 --> 00:33:02,245
- [sighs]
1000
00:33:02,348 --> 00:33:04,781
- Okay, gentlemen,
1001
00:33:04,817 --> 00:33:05,983
You have one last chance
1002
00:33:06,018 --> 00:33:07,918
To save yourself
in this competition.
1003
00:33:10,456 --> 00:33:12,889
Both of you will
have 30 minutes
1004
00:33:12,992 --> 00:33:17,461
To create a dish using
one of the finest ingredients--
1005
00:33:17,529 --> 00:33:18,929
Lobster.
1006
00:33:20,399 --> 00:33:22,733
- Oh, man, I was definitely
hoping for a land animal
1007
00:33:22,835 --> 00:33:24,401
To be the protein
for this challenge.
1008
00:33:24,470 --> 00:33:27,070
I've only really worked
with a lobster once before.
1009
00:33:27,106 --> 00:33:29,673
So I don't know how
I'm gonna come out of this.
1010
00:33:29,708 --> 00:33:31,708
- I will be
up in that kitchen with you.
1011
00:33:31,777 --> 00:33:34,978
Richard and gordon will join us
after the cook is done.
1012
00:33:35,080 --> 00:33:36,413
Please head up,
and I will see you soon.
1013
00:33:37,783 --> 00:33:39,116
- Matt, do something you know
is delicious, all right?
1014
00:33:39,151 --> 00:33:40,917
- Preston, come on.
- Your food, okay?
1015
00:33:40,953 --> 00:33:42,185
- Get it together, young man.
- That's it--just like
1016
00:33:42,254 --> 00:33:43,620
You're cooking for the fam,
okay, matt?
1017
00:33:43,722 --> 00:33:46,156
- Lobster isn't alien to me.
1018
00:33:46,191 --> 00:33:47,391
I know how to cook it,
1019
00:33:47,426 --> 00:33:49,026
So I got this.
1020
00:33:49,094 --> 00:33:54,831
♪ ♪
1021
00:33:54,867 --> 00:33:57,034
- Let 'em roll.
- Matt is such a solid cook.
1022
00:33:57,069 --> 00:33:58,668
Out of everybody
in the competition,
1023
00:33:58,771 --> 00:34:00,470
He's the one
I didn't wanna go against,
1024
00:34:00,572 --> 00:34:02,539
Because he's such
an amazing person.
1025
00:34:02,574 --> 00:34:03,974
[all cheering]
1026
00:34:04,076 --> 00:34:06,143
But I wanna be
the next level chef,
1027
00:34:06,211 --> 00:34:08,178
So I'm hyping myself up.
1028
00:34:08,280 --> 00:34:09,980
I'm gonna bring
that passion and fire
1029
00:34:10,015 --> 00:34:12,382
Back
into the elimination round.
1030
00:34:12,418 --> 00:34:13,550
- Matt.
- Yes, chef.
1031
00:34:13,585 --> 00:34:14,851
- Preston.
- Yes, chef.
1032
00:34:14,953 --> 00:34:16,820
- You have 30 minutes up here,
1033
00:34:16,889 --> 00:34:19,556
One beautiful dish
celebrating lobster.
1034
00:34:19,625 --> 00:34:21,224
Both: Yes, chef.
- Okay, gentlemen,
1035
00:34:21,260 --> 00:34:22,726
Hands on the elevator, please.
1036
00:34:22,828 --> 00:34:24,661
- Let's go, preston.
- Let's got, matt.
1037
00:34:24,730 --> 00:34:25,929
- This is a good matchup--
1038
00:34:26,031 --> 00:34:27,631
Our oldest
and our youngest contestants.
1039
00:34:27,666 --> 00:34:29,466
- [laughs]
- aw.
1040
00:34:29,501 --> 00:34:31,802
- Oh, I'm nervous for them.
- Me too, man.
1041
00:34:31,870 --> 00:34:33,603
- All right, guys,
platform on the move.
1042
00:34:35,074 --> 00:34:36,273
[chiming]
go!
1043
00:34:36,308 --> 00:34:37,707
- Go, matt, go!
- Let's go, preston.
1044
00:34:37,743 --> 00:34:40,343
- Platform's here
the entire time, right?
1045
00:34:40,378 --> 00:34:41,645
- I'm looking for pasta,
1046
00:34:41,713 --> 00:34:43,747
Tomatoes, grab some garlic.
1047
00:34:43,782 --> 00:34:45,348
- Matt, matt!
There's caviar
1048
00:34:45,384 --> 00:34:47,084
Right in front of you,
the left of your hand,
1049
00:34:47,152 --> 00:34:48,852
There's caviar.
- I'm good.
1050
00:34:48,954 --> 00:34:52,389
I see that beautiful caviar,
1051
00:34:52,458 --> 00:34:54,124
And I'm like,
"this is gonna be good."
1052
00:34:54,193 --> 00:34:55,625
- He got caviar.
- Yes.
1053
00:34:55,694 --> 00:34:57,794
- Ooh!
- Okay, baby.
1054
00:34:57,830 --> 00:34:59,196
- Make it fancy.
1055
00:34:59,231 --> 00:35:00,464
- Matt, what's your plan?
What's your dish?
1056
00:35:00,566 --> 00:35:02,699
- I'm gonna do
a grilled lobster, chef.
1057
00:35:02,734 --> 00:35:07,337
- Yes?
- With a tomato-basil pasta
1058
00:35:07,439 --> 00:35:08,505
With a lemon butter sauce.
1059
00:35:08,540 --> 00:35:09,773
- Amazing, sounds delicious.
1060
00:35:09,875 --> 00:35:11,141
- Thank you, chef.
- What are you making, chef?
1061
00:35:11,210 --> 00:35:12,943
- I'm gonna try to make
a lobster pasta, chef.
1062
00:35:13,011 --> 00:35:14,311
- What type of pasta?
1063
00:35:14,346 --> 00:35:16,179
- Tortellini, chef.
- Tortellini?
1064
00:35:16,248 --> 00:35:18,048
- Yeah.
All: Oh!
1065
00:35:18,150 --> 00:35:20,984
- Wow!
- Tortellini!
1066
00:35:21,019 --> 00:35:23,353
- Battle of the lobster pastas.
1067
00:35:23,422 --> 00:35:25,222
- This is my first time
making tortellini.
1068
00:35:25,290 --> 00:35:27,424
- Turn the dial down.
You need more flour.
1069
00:35:27,493 --> 00:35:29,059
- Yes, chef.
That's a big gamble
1070
00:35:29,128 --> 00:35:31,261
Going into this,
but it has that passion,
1071
00:35:31,330 --> 00:35:32,929
It has that innovation.
1072
00:35:33,031 --> 00:35:35,098
So I'm hoping that
I can execute it well
1073
00:35:35,200 --> 00:35:36,266
And that the judges will think
1074
00:35:36,335 --> 00:35:39,236
It is technically advanced
for this dish.
1075
00:35:39,271 --> 00:35:41,438
- You see how fast those
first five minutes go, right?
1076
00:35:41,473 --> 00:35:43,140
- Yes, chef.
1077
00:35:43,242 --> 00:35:45,509
- What's the plan
with the rest of the lobster?
1078
00:35:45,544 --> 00:35:47,377
- Uh, I'm just using
the tail right now.
1079
00:35:47,479 --> 00:35:48,712
- Okay.
- I'ma grill that.
1080
00:35:48,780 --> 00:35:50,313
- Matt's saying he wants
to grill lobster tails.
1081
00:35:50,349 --> 00:35:52,082
You do not want those to stay
on the grill for too long,
1082
00:35:52,151 --> 00:35:54,918
Because it goes from zero
to rubber real quick.
1083
00:35:54,953 --> 00:35:56,419
Here we go.
[claps]
1084
00:35:56,522 --> 00:35:58,588
Here we go.
1085
00:35:58,624 --> 00:36:00,190
Lowers--there you go,
there you go.
1086
00:36:00,225 --> 00:36:01,892
- I think
if it's even remotely chewy,
1087
00:36:01,994 --> 00:36:03,493
Then that's not gonna--
- that's not gonna be good.
1088
00:36:03,529 --> 00:36:04,528
Some big ol'
chewy piece of lobster?
1089
00:36:04,630 --> 00:36:05,729
- Yeah.
1090
00:36:05,831 --> 00:36:07,564
- Get in there, dude.
Rip that tail off.
1091
00:36:07,666 --> 00:36:09,432
Here.
1092
00:36:09,501 --> 00:36:10,834
Come on, preston.
- Yes, chef, working.
1093
00:36:10,903 --> 00:36:12,102
- Don't cook scared.
1094
00:36:12,137 --> 00:36:14,905
- I'm seeing preston
manhandle that lobster.
1095
00:36:14,940 --> 00:36:16,106
He looks worried.
1096
00:36:16,141 --> 00:36:17,574
I'm concerned for him.
1097
00:36:17,676 --> 00:36:19,776
- Whoo!
- Guys, ten minutes down,
1098
00:36:19,878 --> 00:36:20,977
20 minutes to go, right?
1099
00:36:21,079 --> 00:36:22,212
♪ ♪
1100
00:36:22,314 --> 00:36:23,747
- [speaking spanish]
1101
00:36:25,584 --> 00:36:26,850
- Come, come get your lobster.
1102
00:36:26,952 --> 00:36:28,518
I'm serious.
Lobster's on fire.
1103
00:36:28,587 --> 00:36:30,787
Honestly, I could whistle
through my butt
1104
00:36:30,856 --> 00:36:32,822
With how much it is clenched
right now.
1105
00:36:32,858 --> 00:36:33,823
[clapping]
let's go, matt!
1106
00:36:33,859 --> 00:36:34,925
Oh, my god.
1107
00:36:35,027 --> 00:36:36,726
- It's burning!
1108
00:36:36,828 --> 00:36:38,495
- Come on, matt, come on.
1109
00:36:38,597 --> 00:36:40,230
- Take it off the heat.
Oh, my god.
1110
00:36:47,272 --> 00:36:49,072
- Lobster's on fire.
There you go, buddy.
1111
00:36:49,107 --> 00:36:50,273
There you go, buddy,
there you go.
1112
00:36:50,309 --> 00:36:52,242
- Yup--
poppin' it right in the oven
1113
00:36:52,311 --> 00:36:53,310
For a few.
- You got this, you got this.
1114
00:36:53,378 --> 00:36:55,045
- Bright, beautiful dishes,
right?
1115
00:36:55,113 --> 00:36:57,781
Celebrating the lobster.
Both: Yes, chef.
1116
00:36:57,883 --> 00:36:59,950
- Ten minutes--for one of you,
this is the last ten minutes
1117
00:36:59,985 --> 00:37:01,218
In this competition.
- Let's go, preston!
1118
00:37:01,253 --> 00:37:02,686
You've got this!
- Cook like it, yes?
1119
00:37:02,788 --> 00:37:04,254
- Yes, chef.
- Some big chunks
1120
00:37:04,323 --> 00:37:05,388
In the ravioli.
1121
00:37:05,457 --> 00:37:07,624
- Oh, boy.
- Interesting.
1122
00:37:08,827 --> 00:37:09,893
- Good?
- One more minute,
1123
00:37:09,962 --> 00:37:10,894
And then it'll finish in here.
- Okay.
1124
00:37:10,963 --> 00:37:12,262
- Done.
- Even if he needs
1125
00:37:12,297 --> 00:37:13,563
One more minute,
I would take it out right now.
1126
00:37:13,665 --> 00:37:16,566
They do not want
overcooked pasta.
1127
00:37:16,668 --> 00:37:18,368
- Does it taste great?
1128
00:37:18,470 --> 00:37:19,903
- It's getting there.
1129
00:37:19,938 --> 00:37:22,105
- Are you leaving it
in or out of the shell?
1130
00:37:22,174 --> 00:37:23,306
What do you wanna do?
- I was gonna leave it in.
1131
00:37:23,342 --> 00:37:24,341
- Take it out.
- Yeah.
1132
00:37:24,376 --> 00:37:25,675
- One minute left, guys!
1133
00:37:25,744 --> 00:37:26,876
- One minute, yes, chef.
1134
00:37:26,945 --> 00:37:28,378
- Gently!
Yeah, twist in the bowl,
1135
00:37:28,480 --> 00:37:29,579
Twist in the bowl.
- Yes!
1136
00:37:29,648 --> 00:37:30,580
- There you go.
1137
00:37:30,649 --> 00:37:32,549
- Wow.
Plate it nice.
1138
00:37:32,584 --> 00:37:34,384
Plate it nice.
- Ah, shoot--
1139
00:37:34,419 --> 00:37:35,619
- Hurry up.
This is a dish
1140
00:37:35,687 --> 00:37:37,420
To save your life, right?
1141
00:37:37,489 --> 00:37:38,855
Cook like you mean it!
1142
00:37:38,957 --> 00:37:40,824
- Where's the caviar?
Where's my cav--oh, here we go.
1143
00:37:40,859 --> 00:37:41,825
- All right.
- I got it.
1144
00:37:41,860 --> 00:37:43,827
- Tiny dollop in the center.
1145
00:37:43,862 --> 00:37:45,528
Whoo!
- You're good, matt,
1146
00:37:45,631 --> 00:37:47,497
You're good!
- Do you like the way it looks?
1147
00:37:47,599 --> 00:37:49,232
- I do.
- Ten, nine...
1148
00:37:49,268 --> 00:37:50,333
All: Eight...
- Put your pan--
1149
00:37:50,435 --> 00:37:52,135
All: Seven, six,
1150
00:37:52,237 --> 00:37:54,871
Five, four, three,
1151
00:37:54,906 --> 00:37:58,842
Two, one!
[all cheer]
1152
00:37:58,910 --> 00:38:00,944
- Get over here!
Both: Get over here.
1153
00:38:00,979 --> 00:38:02,012
- Amazing.
1154
00:38:02,881 --> 00:38:05,815
[dramatic music]
1155
00:38:05,884 --> 00:38:09,085
♪ ♪
1156
00:38:09,187 --> 00:38:10,654
- Richard, gordon,
1157
00:38:10,722 --> 00:38:12,822
We have two dishes
featuring lobster.
1158
00:38:12,858 --> 00:38:14,891
Only one of these dishes
is gonna go forward
1159
00:38:14,993 --> 00:38:17,927
And save the chef who made it.
1160
00:38:18,030 --> 00:38:19,729
- Aw, man.
- They both look good,
1161
00:38:19,831 --> 00:38:21,164
I gotta say.
1162
00:38:21,266 --> 00:38:23,233
- First, we have
a grilled lobster tail
1163
00:38:23,302 --> 00:38:24,701
With caviar and pasta.
1164
00:38:24,736 --> 00:38:30,407
♪ ♪
1165
00:38:30,509 --> 00:38:31,975
- Um,
1166
00:38:32,077 --> 00:38:33,076
Lobster's nailed,
1167
00:38:33,145 --> 00:38:34,711
And pasta's
cooked beautifully--
1168
00:38:34,746 --> 00:38:35,779
Really beautifully.
1169
00:38:37,749 --> 00:38:40,550
The only bit I wouldn't agree
with is that lump of caviar
1170
00:38:40,585 --> 00:38:43,219
On top, because
it doesn't really need it.
1171
00:38:43,288 --> 00:38:45,588
- Tomatoes, basil, white wine,
1172
00:38:45,624 --> 00:38:50,026
Caviar, lobster--this is
a good restaurant-quality dish.
1173
00:38:50,062 --> 00:38:53,263
- Next dish we have here
is a lobster tortellini.
1174
00:38:53,332 --> 00:38:56,666
♪ ♪
1175
00:38:56,735 --> 00:38:59,235
- Delicious--
pasta, absolutely transparent--
1176
00:38:59,271 --> 00:39:00,470
Cooked beautifully.
1177
00:39:00,539 --> 00:39:03,740
- Super brave to make
tortelloni in 30 minutes.
1178
00:39:03,775 --> 00:39:05,742
Also, I love the dual use
of lobster here
1179
00:39:05,777 --> 00:39:09,346
To make that beautiful
shellfish broth.
1180
00:39:09,414 --> 00:39:10,547
- Okay,
1181
00:39:10,615 --> 00:39:12,549
Obviously,
only one of these dishes
1182
00:39:12,617 --> 00:39:15,585
Is gonna go forward
and save the chef who made it.
1183
00:39:15,620 --> 00:39:17,721
So richard,
I'm gonna start with you.
1184
00:39:17,823 --> 00:39:19,856
Which dish
would you eliminate tonight?
1185
00:39:21,393 --> 00:39:23,727
- [exhales] maybe the toughest
one we've had up here--
1186
00:39:23,829 --> 00:39:27,097
I mean,
two really tasty dishes,
1187
00:39:27,165 --> 00:39:29,099
Two different styles.
1188
00:39:29,167 --> 00:39:30,700
I'm thinking
about the totality of the dish,
1189
00:39:30,736 --> 00:39:33,336
And the one
I'd rather eat again,
1190
00:39:33,438 --> 00:39:36,873
And for me, the dish
that I'm eliminating...
1191
00:39:36,942 --> 00:39:39,342
♪ ♪
1192
00:39:39,378 --> 00:39:41,745
Is the lobster tortelloni.
1193
00:39:43,915 --> 00:39:46,983
- Gordon, which dish
are you eliminating tonight?
1194
00:39:47,052 --> 00:39:48,184
- There's no bad dishes here.
1195
00:39:48,253 --> 00:39:49,853
I think
that's the hard thing for me.
1196
00:39:49,955 --> 00:39:52,822
These are both
next-level lobster dishes.
1197
00:39:52,858 --> 00:39:56,860
The dish I'm eliminating is...
1198
00:39:56,928 --> 00:39:58,995
The linguini and lobster.
1199
00:39:59,064 --> 00:40:00,263
- [gasps]
1200
00:40:01,867 --> 00:40:04,100
- Oh, boy.
1201
00:40:04,202 --> 00:40:08,872
- Nyesha,
that means it's one all,
1202
00:40:08,907 --> 00:40:10,774
And you're gonna break the tie.
1203
00:40:12,244 --> 00:40:13,710
- So difficult--being up here,
1204
00:40:13,779 --> 00:40:15,278
Watching
these two gentlemen cook.
1205
00:40:16,982 --> 00:40:18,748
The dish that I am
eliminating tonight...
1206
00:40:18,784 --> 00:40:25,622
♪ ♪
1207
00:40:25,724 --> 00:40:26,623
Is...
1208
00:40:26,725 --> 00:40:30,026
♪ ♪
1209
00:40:30,095 --> 00:40:31,294
The lobster with linguini.
1210
00:40:33,832 --> 00:40:35,899
- This dish was cooked by matt.
1211
00:40:36,001 --> 00:40:37,066
- [exhales]
1212
00:40:37,169 --> 00:40:39,068
- Matt.
1213
00:40:39,171 --> 00:40:42,472
- Aw, no.
1214
00:40:42,541 --> 00:40:43,606
- It really came down
1215
00:40:43,675 --> 00:40:45,542
To the technical execution,
right?
1216
00:40:45,644 --> 00:40:48,678
Tortellini in 30 minutes--
unbelievable.
1217
00:40:48,780 --> 00:40:52,482
- Matt,
you saved your best for last.
1218
00:40:52,517 --> 00:40:55,118
Your family is going to be
so incredibly proud of you.
1219
00:40:55,153 --> 00:40:56,486
- They are.
- That's the great thing.
1220
00:40:56,555 --> 00:40:58,154
They're gonna watch this
with the same amount of pride
1221
00:40:58,190 --> 00:40:59,422
That I feel right now.
1222
00:40:59,524 --> 00:41:00,623
You threw down
during this competition.
1223
00:41:00,659 --> 00:41:01,791
That was delicious.
1224
00:41:01,827 --> 00:41:02,859
- I appreciate that.
1225
00:41:02,928 --> 00:41:04,861
- Great job.
1226
00:41:04,896 --> 00:41:06,629
- This has been a wild ride,
man.
1227
00:41:06,665 --> 00:41:08,298
I never gave up.
1228
00:41:08,400 --> 00:41:10,300
I hope my kids saw that.
1229
00:41:11,803 --> 00:41:13,069
And I'm proud of preston, man.
1230
00:41:13,138 --> 00:41:15,071
You know, he's 19 years old.
1231
00:41:15,140 --> 00:41:16,139
He's chasing a dream.
1232
00:41:16,241 --> 00:41:17,540
I'm living my dream--
1233
00:41:17,642 --> 00:41:18,942
A beautiful wife,
1234
00:41:19,044 --> 00:41:20,577
Beautiful, healthy kids--
1235
00:41:20,679 --> 00:41:22,512
Like,
I'm going back to a dream.
1236
00:41:22,547 --> 00:41:24,547
You know,
I hope preston finds his here.
1237
00:41:29,154 --> 00:41:31,588
- The bond
that I grew with matt
1238
00:41:31,623 --> 00:41:34,324
In this competition
was something that I--
1239
00:41:34,392 --> 00:41:36,593
It was truly remarkable.
1240
00:41:36,628 --> 00:41:39,229
To see him go
is heartbreaking,
1241
00:41:39,297 --> 00:41:40,263
To say the least.
1242
00:41:40,365 --> 00:41:42,031
- It's far from over.
1243
00:41:42,100 --> 00:41:43,700
[cheers and applause]
1244
00:41:43,802 --> 00:41:45,235
- Yeah, matt!
1245
00:41:45,270 --> 00:41:47,370
Viking!
1246
00:41:47,439 --> 00:41:48,872
- Uh, preston,
I don't know how you go
1247
00:41:48,974 --> 00:41:50,440
From an undercooked salmon
1248
00:41:50,475 --> 00:41:52,141
To a delicious tortellini.
1249
00:41:52,244 --> 00:41:54,477
There are no more excuses,
young man, okay?
1250
00:41:54,546 --> 00:41:56,980
- No more excuses, chef.
1251
00:41:57,082 --> 00:41:58,715
- Listen carefully.
1252
00:41:58,750 --> 00:42:01,317
The game is about to change.
1253
00:42:02,854 --> 00:42:04,420
The next challenge
1254
00:42:04,489 --> 00:42:07,156
You're about to face,
1255
00:42:07,225 --> 00:42:11,194
Honestly,
is the toughest one yet.
1256
00:42:11,263 --> 00:42:13,096
- [exhales]
1257
00:42:13,198 --> 00:42:14,264
- Good night.
1258
00:42:14,299 --> 00:42:15,565
- Good night.
All: Thank you, chef.
1259
00:42:15,667 --> 00:42:16,666
- Man.
1260
00:42:16,735 --> 00:42:21,871
♪ ♪
1261
00:42:21,907 --> 00:42:23,573
- That's, like, the most
bittersweet thing
1262
00:42:23,675 --> 00:42:24,908
I've ever done.
- It is.
1263
00:42:24,976 --> 00:42:26,709
- He was gonna teach me
how to shave tonight.
1264
00:42:26,778 --> 00:42:29,112
[laughter]
- he was--stop!
1265
00:42:29,180 --> 00:42:31,214
- I got you, I got you,
I got you, I got you.
1266
00:42:31,316 --> 00:42:32,749
- That's so cute!
1267
00:42:32,817 --> 00:42:35,118
♪ ♪
1268
00:42:35,153 --> 00:42:37,387
- Next time
on "next level chef"...
1269
00:42:37,422 --> 00:42:38,821
Go, guys!
Let's go!
1270
00:42:38,924 --> 00:42:40,957
The team competition
is now over.
1271
00:42:40,992 --> 00:42:43,626
You're now individuals
fighting to become
1272
00:42:43,695 --> 00:42:45,028
The next level chef.
1273
00:42:45,063 --> 00:42:46,863
- This is what I came for.
1274
00:42:46,965 --> 00:42:49,632
- Your 40 minutes starts now!
Let's go, guys!
1275
00:42:49,701 --> 00:42:50,967
- [squeals]
1276
00:42:51,036 --> 00:42:52,635
- Guys, time to push.
1277
00:42:52,704 --> 00:42:54,037
- Have you eaten one yet?
Have you tasted it?
1278
00:42:54,072 --> 00:42:55,805
- I have not.
- Oh--
1279
00:42:57,008 --> 00:42:58,875
- Stock went down.
He didn't turn that handle in.
1280
00:42:58,910 --> 00:42:59,943
- I'm screwed.
1281
00:43:00,045 --> 00:43:01,344
- Come on, come on!
Right here!
1282
00:43:01,379 --> 00:43:02,979
Right here, right here!
This is to all the people
1283
00:43:03,014 --> 00:43:04,013
That doubted me.
1284
00:43:04,115 --> 00:43:05,181
[blows raspberry]
1285
00:43:05,250 --> 00:43:06,816
♪ ♪