1 00:00:01,670 --> 00:00:02,673 - ♪ Let's go ♪ - Yes! 2 00:00:02,773 --> 00:00:03,941 This has been the toughest-- 3 00:00:04,041 --> 00:00:05,310 - Alligator. 4 00:00:05,310 --> 00:00:07,181 - You sure you don't want help? 5 00:00:07,281 --> 00:00:08,918 --most competitive-- 6 00:00:08,952 --> 00:00:10,555 - Let's go. - You didn't. 7 00:00:10,655 --> 00:00:12,324 - Watch it! - Move! 8 00:00:12,358 --> 00:00:13,493 - --the most grueling season-- 9 00:00:13,594 --> 00:00:16,800 - Medic! - --of "Next Level Chef" yet. 10 00:00:16,900 --> 00:00:18,403 - Whoo. - Get it up, get it up. 11 00:00:18,437 --> 00:00:19,540 - Oh, my god! 12 00:00:19,540 --> 00:00:20,340 - Ah! 13 00:00:20,340 --> 00:00:22,110 - We started with 24 chefs. 14 00:00:22,211 --> 00:00:23,447 - I'm taking Gordon down this year. 15 00:00:23,480 --> 00:00:24,950 This is the beginning of the Blais dynasty. 16 00:00:24,984 --> 00:00:26,353 - I'm so excited! 17 00:00:26,386 --> 00:00:27,488 - Watch out. - [bleep]. 18 00:00:27,488 --> 00:00:29,291 - And tonight, the final three-- 19 00:00:29,391 --> 00:00:30,260 - Go. 20 00:00:30,360 --> 00:00:31,697 - --will compete for the mentorship. 21 00:00:31,797 --> 00:00:33,366 - Megan, "Cast Iron Queen." 22 00:00:33,400 --> 00:00:35,470 - I've earned a spot in the finale. 23 00:00:35,505 --> 00:00:37,208 - A quarter of a million dollars. 24 00:00:37,241 --> 00:00:38,845 - Austin, "The Iceman." 25 00:00:38,878 --> 00:00:40,815 - I've never wanted to win as bad as I want to win right now. 26 00:00:40,849 --> 00:00:43,120 - And the title of Next Level Chef. 27 00:00:43,220 --> 00:00:44,022 "Tenacious B." 28 00:00:44,122 --> 00:00:46,093 - It would mean everything to me to win. 29 00:00:46,126 --> 00:00:50,233 - The winner of "Next Level Chef" is-- 30 00:00:50,333 --> 00:00:52,973 [cheers and applause] 31 00:00:52,973 --> 00:00:54,108 [knives shinging] 32 00:00:54,208 --> 00:00:56,245 [dramatic rock music] 33 00:00:56,245 --> 00:00:58,449 [elevator dings] 34 00:00:58,483 --> 00:01:00,120 ♪ ♪ 35 00:01:00,120 --> 00:01:03,327 [timer ringing] 36 00:01:03,427 --> 00:01:07,969 ♪ ♪ 37 00:01:07,969 --> 00:01:09,105 - Welcome back! 38 00:01:09,205 --> 00:01:10,340 - Hello, hello. - Thank you, Chef. 39 00:01:10,440 --> 00:01:11,142 - Hi! 40 00:01:11,243 --> 00:01:13,515 - The final three. 41 00:01:13,615 --> 00:01:17,889 Welcome to the "Next Level Chef" grand finale. 42 00:01:17,989 --> 00:01:19,125 - So thrilled. 43 00:01:19,125 --> 00:01:20,595 - It's incredible. 44 00:01:20,595 --> 00:01:21,664 I'm excited. 45 00:01:21,697 --> 00:01:23,367 These are my last three chances to cook. 46 00:01:23,400 --> 00:01:26,541 It feels like last day of school energy, you know? 47 00:01:26,574 --> 00:01:29,813 - Tonight, one of you will walk away with a check for a quarter 48 00:01:29,846 --> 00:01:34,188 million dollars and an exclusive year-long mentorship 49 00:01:34,288 --> 00:01:35,490 with the three of us. 50 00:01:35,525 --> 00:01:37,328 ♪ ♪ 51 00:01:37,428 --> 00:01:38,864 Beatrice, you're only 18. 52 00:01:38,964 --> 00:01:42,404 What would happen if you became America's Next Level Chef? 53 00:01:42,404 --> 00:01:44,810 - I have a 5-, 10-, 20-year plan in mind. 54 00:01:44,843 --> 00:01:47,114 I'm gonna invest that money towards something 55 00:01:47,148 --> 00:01:49,285 that will make a difference in the world. 56 00:01:49,319 --> 00:01:51,624 - Megan, supermom, "Cast Iron Queen." 57 00:01:51,657 --> 00:01:52,726 - [laughs] 58 00:01:52,826 --> 00:01:54,295 - Bringing it home for the home chefs, right? 59 00:01:54,395 --> 00:01:55,832 - That's been my goal from day one 60 00:01:55,865 --> 00:01:58,337 is represent the home chefs and the moms out there. 61 00:01:58,437 --> 00:02:01,442 And this has surpassed every possible expectation 62 00:02:01,544 --> 00:02:03,179 that I could have ever set for myself. 63 00:02:03,279 --> 00:02:05,985 - OK, Austin, the laser-focused heavy hitter. 64 00:02:06,086 --> 00:02:09,726 What would it mean to win the title of "Next Level Chef"? 65 00:02:09,826 --> 00:02:11,730 - Chef, I've never wanted anything more in my life. 66 00:02:11,730 --> 00:02:15,605 Just to prove that the last 15 years of me cooking, everything 67 00:02:15,705 --> 00:02:17,910 that I've given up just to be in this point, 68 00:02:18,010 --> 00:02:19,311 it all has to be for something. 69 00:02:19,411 --> 00:02:20,915 And I think that this is what it is. 70 00:02:21,015 --> 00:02:22,217 - I love that. 71 00:02:22,317 --> 00:02:25,190 Now today's final challenge will demand 72 00:02:25,190 --> 00:02:27,595 excellence at every turn. 73 00:02:27,595 --> 00:02:33,073 All of you will have to cook an exquisite three-course meal. 74 00:02:33,073 --> 00:02:34,609 - You're gonna kick off in the basement 75 00:02:34,709 --> 00:02:38,483 with me, where you have to make a stunning appetizer. 76 00:02:38,518 --> 00:02:40,354 - And I'll be with you on the middle level, 77 00:02:40,387 --> 00:02:43,226 where you must prepare a delicious fish course. 78 00:02:43,260 --> 00:02:46,232 - And finally, you'll meet me in that top-level 79 00:02:46,332 --> 00:02:47,836 kitchen, where you'll need to serve 80 00:02:47,936 --> 00:02:49,739 an incredible meat entrée. 81 00:02:49,773 --> 00:02:54,550 - Each of you will have only 90 minutes to produce all three 82 00:02:54,650 --> 00:02:55,752 of your dishes. 83 00:02:55,785 --> 00:02:57,822 And today, how you choose to manage your time 84 00:02:57,855 --> 00:02:59,225 is totally up to you. 85 00:02:59,258 --> 00:03:00,762 Every time you finish a dish, you'll 86 00:03:00,762 --> 00:03:03,099 hit the buzzer in the center of the kitchen 87 00:03:03,199 --> 00:03:04,503 and stop your clock. 88 00:03:04,603 --> 00:03:07,976 - Before we get started, we have a little surprise 89 00:03:07,976 --> 00:03:08,978 for all three of you. 90 00:03:09,012 --> 00:03:10,247 - Oh, my goodness. 91 00:03:10,347 --> 00:03:12,919 - Someone that we would love you to meet. 92 00:03:13,019 --> 00:03:17,862 Please welcome our reigning "Next Level" champion, Gabi. 93 00:03:17,962 --> 00:03:18,864 - Hi! 94 00:03:18,964 --> 00:03:21,036 [applause] 95 00:03:21,136 --> 00:03:22,104 - Hi, guys. - Hello. 96 00:03:22,205 --> 00:03:23,106 - That's so cute. 97 00:03:23,206 --> 00:03:24,509 - Hi. - Hi. Hi. 98 00:03:24,509 --> 00:03:26,112 - It's incredible meeting her. 99 00:03:26,112 --> 00:03:28,149 She is just, like, invigorating and gets 100 00:03:28,249 --> 00:03:29,986 me excited and ready to go. 101 00:03:30,019 --> 00:03:31,255 - Oh, my gosh, guys. Hi. 102 00:03:31,288 --> 00:03:32,291 Hi, hi, hi! 103 00:03:32,391 --> 00:03:33,727 - I see myself where she is. 104 00:03:33,727 --> 00:03:34,730 - You good? 105 00:03:34,730 --> 00:03:35,999 - This mentor, right? 106 00:03:36,032 --> 00:03:37,000 - [laughs] 107 00:03:37,100 --> 00:03:38,270 Getting to meet Gabi, 108 00:03:38,303 --> 00:03:40,675 what a wonderful person to see 109 00:03:40,775 --> 00:03:43,981 reflected back in us as finalists as someone 110 00:03:44,014 --> 00:03:45,317 who has accomplished it. 111 00:03:45,417 --> 00:03:47,020 - Welcome back. - Thank you. 112 00:03:47,121 --> 00:03:48,290 I like being on this side, actually. 113 00:03:48,390 --> 00:03:49,559 - I'll bet. - I got to say. 114 00:03:49,659 --> 00:03:51,262 - You are blowing up everywhere. 115 00:03:51,296 --> 00:03:53,166 Congratulations goes to Gabi. 116 00:03:53,266 --> 00:03:54,670 [all shouting] 117 00:03:54,703 --> 00:03:57,141 Gabi did exceptionally well last year. 118 00:03:57,241 --> 00:03:58,811 The growth in terms of what she's become 119 00:03:58,911 --> 00:04:01,015 and what this competition has done for her. 120 00:04:01,115 --> 00:04:03,721 - I'm Gabi, and this is my Next Course. 121 00:04:03,821 --> 00:04:06,292 - The progression of this incredible woman 122 00:04:06,325 --> 00:04:07,360 has been second to none. 123 00:04:07,427 --> 00:04:10,902 - Chef Ramsay is challenging me to go and seek out 124 00:04:11,002 --> 00:04:12,071 street food in New York City. 125 00:04:12,171 --> 00:04:13,306 OK, easy. 126 00:04:13,340 --> 00:04:14,442 - Gabi's doing some amazing things. 127 00:04:14,543 --> 00:04:16,546 She's got a new series on Bite. 128 00:04:16,580 --> 00:04:18,316 - Handmade whole wheat pasta. 129 00:04:18,316 --> 00:04:19,686 - She's impacting the world. 130 00:04:19,719 --> 00:04:22,191 Gabi is a great representation of a "Next Level 131 00:04:22,291 --> 00:04:23,594 Chef" champion. 132 00:04:23,694 --> 00:04:25,363 - Even though the mushrooms themselves are delicate, 133 00:04:25,464 --> 00:04:26,466 they can take it. 134 00:04:26,466 --> 00:04:28,035 They can take the pressure. 135 00:04:28,135 --> 00:04:30,542 - Gabi is the perfect sponge to soak up the knowledge. 136 00:04:30,575 --> 00:04:33,580 So many years of lived experience between me, 137 00:04:33,680 --> 00:04:35,551 Richard, and Gordon that Gabi is 138 00:04:35,585 --> 00:04:37,923 now taking and making her own. 139 00:04:37,956 --> 00:04:39,926 - Ahh! [laughs] 140 00:04:40,026 --> 00:04:41,731 - How do you truly win it? 141 00:04:41,764 --> 00:04:45,470 - I think to win, don't worry about what anyone else is doing 142 00:04:45,571 --> 00:04:46,874 because it'll tie you up. 143 00:04:46,874 --> 00:04:48,811 Really just focus on making your dishes 144 00:04:48,844 --> 00:04:49,813 as good as they can be. 145 00:04:49,913 --> 00:04:51,082 - Great advice. 146 00:04:51,182 --> 00:04:53,019 - Yeah, spoiler alert, she did enough. 147 00:04:53,052 --> 00:04:55,892 - Before we get started, Richard, Nyesha, and I 148 00:04:55,992 --> 00:04:59,766 would like to talk through each of your game plans. 149 00:04:59,866 --> 00:05:01,637 Austin, head to the top level, please. 150 00:05:01,637 --> 00:05:03,072 Richard will meet you there shortly. 151 00:05:03,105 --> 00:05:04,609 - Thank you. Thank you, chefs. 152 00:05:04,642 --> 00:05:06,479 I've topped so many mountains to get to this point. 153 00:05:06,513 --> 00:05:07,616 Now I can see the peak. 154 00:05:07,649 --> 00:05:09,085 I can see the mentorship. 155 00:05:09,118 --> 00:05:10,087 I can see the money. 156 00:05:10,120 --> 00:05:11,756 This is a $250,000 menu. 157 00:05:11,790 --> 00:05:13,827 This is what I came here to do. 158 00:05:13,827 --> 00:05:16,833 [dramatic music] 159 00:05:16,867 --> 00:05:21,242 ♪ ♪ 160 00:05:21,242 --> 00:05:22,278 - What's happening, Chef? 161 00:05:22,378 --> 00:05:25,351 - Holy [bleep]. 162 00:05:25,384 --> 00:05:27,756 - What's happening? 163 00:05:27,856 --> 00:05:28,857 Congratulations. 164 00:05:28,891 --> 00:05:30,260 - Oh, my god. 165 00:05:30,294 --> 00:05:32,130 My mom and dad just standing there. 166 00:05:32,163 --> 00:05:33,166 Oh, my god. 167 00:05:33,266 --> 00:05:35,370 - You're gonna make me cry. 168 00:05:35,404 --> 00:05:37,542 - They really helped me jump-start my career. 169 00:05:37,642 --> 00:05:39,546 I told them, I want to move to Chicago. 170 00:05:39,646 --> 00:05:41,015 I want to go to culinary school. 171 00:05:41,115 --> 00:05:42,785 They supported it 100%. 172 00:05:42,785 --> 00:05:44,388 They said, well, you know what? 173 00:05:44,421 --> 00:05:46,860 You're paying for it by yourself, but we'll-- 174 00:05:46,960 --> 00:05:48,095 we'll drive you there. 175 00:05:48,129 --> 00:05:49,131 - So are you ready for today? 176 00:05:49,231 --> 00:05:50,300 You excited? 177 00:05:50,400 --> 00:05:51,402 - I'm nervous. - You got it. 178 00:05:51,435 --> 00:05:52,404 You got it. 179 00:05:52,437 --> 00:05:53,974 I'm so happy for you. 180 00:05:54,074 --> 00:05:55,711 - They are very understanding when I miss holidays, when I'm 181 00:05:55,811 --> 00:05:57,414 gone, or I don't speak to them for a week 182 00:05:57,414 --> 00:05:59,886 because I've been in the kitchen 16 hours a day. 183 00:05:59,987 --> 00:06:01,222 But this is me. 184 00:06:01,255 --> 00:06:04,028 This is the full version of your son with a chef jacket 185 00:06:04,028 --> 00:06:05,296 on, ready to cook. 186 00:06:05,330 --> 00:06:06,700 That's who I am. 187 00:06:06,800 --> 00:06:09,438 And I couldn't be more happy to have them as parents. 188 00:06:09,539 --> 00:06:13,112 - You've achieved and you've accomplished so much, 189 00:06:13,212 --> 00:06:15,752 and you set your mind to everything that you've done. 190 00:06:15,852 --> 00:06:17,922 - Yeah, yeah. 191 00:06:18,022 --> 00:06:18,925 Oh. 192 00:06:19,025 --> 00:06:19,926 - Very proud. 193 00:06:20,026 --> 00:06:21,161 - Absolutely, absolutely. 194 00:06:21,195 --> 00:06:23,199 - That's my boy. 195 00:06:23,299 --> 00:06:25,771 [gentle music] 196 00:06:25,805 --> 00:06:29,045 - Let's do it. 197 00:06:29,078 --> 00:06:30,046 Hey! 198 00:06:30,080 --> 00:06:33,219 [laughs] 199 00:06:33,319 --> 00:06:35,323 It feels incredible to see my brother. 200 00:06:35,423 --> 00:06:36,993 That's literally my guy. 201 00:06:36,993 --> 00:06:40,200 And my best friend, Romi, childhood bestie. 202 00:06:40,300 --> 00:06:41,736 - I am so proud of you. 203 00:06:41,837 --> 00:06:43,440 - Both of them have been there for me 204 00:06:43,473 --> 00:06:44,910 since I was really young. 205 00:06:44,943 --> 00:06:46,580 This is so cool, guys. 206 00:06:46,613 --> 00:06:47,715 [laughs] - This is awesome. 207 00:06:47,715 --> 00:06:49,118 I can't believe we're here. 208 00:06:49,151 --> 00:06:51,255 - My brother was always there to talk and lead me. 209 00:06:51,289 --> 00:06:54,930 And he's really been that person who I go to for advice. 210 00:06:54,930 --> 00:06:55,932 - You're gonna do great. 211 00:06:55,965 --> 00:06:57,133 You're gonna kill it. 212 00:06:57,233 --> 00:06:59,873 - The reason why I'm so confident is because of him. 213 00:06:59,907 --> 00:07:02,477 Like, I'm really just trying to copy him. 214 00:07:02,477 --> 00:07:03,479 - The last Ramsay standing. 215 00:07:03,479 --> 00:07:05,116 - Last Ramsay standing, yeah. 216 00:07:05,216 --> 00:07:07,822 - Yeah, pretty crazy. 217 00:07:07,922 --> 00:07:13,734 ♪ ♪ 218 00:07:13,834 --> 00:07:16,205 - [screams] 219 00:07:17,508 --> 00:07:20,380 - Oh, my god. 220 00:07:20,480 --> 00:07:21,783 - This is so awesome. 221 00:07:21,883 --> 00:07:24,354 My mom and my best friend, they have been 222 00:07:24,388 --> 00:07:26,626 two of my biggest supporters. 223 00:07:26,660 --> 00:07:30,768 My heart is so full right now. 224 00:07:30,768 --> 00:07:35,645 I am so appreciative of all of their support 225 00:07:35,678 --> 00:07:36,647 through everything. 226 00:07:36,747 --> 00:07:39,385 - We are so proud of you. 227 00:07:39,485 --> 00:07:42,692 - To see them here just gives me the extra fuel 228 00:07:42,792 --> 00:07:44,261 I need to see it to the end. 229 00:07:44,361 --> 00:07:45,531 - Look where you're at. 230 00:07:45,564 --> 00:07:47,067 Oh, my god. 231 00:07:47,100 --> 00:07:49,639 - My mom came to the States in the late '60s as a refugee 232 00:07:49,739 --> 00:07:50,708 from Czechoslovakia. 233 00:07:50,841 --> 00:07:54,147 And they worked so hard to make sure that they could 234 00:07:54,247 --> 00:07:56,285 realize this American dream. 235 00:07:56,385 --> 00:07:58,122 - We couldn't be prouder. 236 00:07:58,155 --> 00:07:59,324 - Thank you. 237 00:07:59,358 --> 00:08:03,399 To know that in a generation, I'm cooking for the most 238 00:08:03,399 --> 00:08:05,069 world-renowned chefs. 239 00:08:05,069 --> 00:08:11,015 Every sacrifice they made has been monumentally worth it. 240 00:08:11,115 --> 00:08:13,019 ♪ ♪ 241 00:08:13,019 --> 00:08:16,425 [dramatic music] 242 00:08:16,425 --> 00:08:17,829 - Come on over, guys. 243 00:08:17,829 --> 00:08:21,703 How was that extra little touch of motivation? 244 00:08:21,803 --> 00:08:24,308 - You know how to bring out the feelings. 245 00:08:24,408 --> 00:08:25,443 - Right in the feels. 246 00:08:25,545 --> 00:08:26,445 - OK, this is it. 247 00:08:26,546 --> 00:08:27,549 Here we are. 248 00:08:27,549 --> 00:08:28,851 The time has finally come. 249 00:08:28,951 --> 00:08:32,157 Everything you've wanted is about to happen. 250 00:08:32,191 --> 00:08:33,192 Line up, guys. 251 00:08:33,293 --> 00:08:34,829 Very best of luck. 252 00:08:34,863 --> 00:08:36,833 - OK, chefs, when it turns green, each of you 253 00:08:36,866 --> 00:08:40,908 will have only 90 minutes to produce all three 254 00:08:40,908 --> 00:08:42,177 of your dishes. 255 00:08:42,277 --> 00:08:43,213 Go. 256 00:08:43,313 --> 00:08:45,450 [tense music] 257 00:08:45,450 --> 00:08:46,987 All right, protein, sauce. 258 00:08:47,087 --> 00:08:50,460 - Scallops is absolutely the top of what I want. 259 00:08:50,494 --> 00:08:51,462 - Damn it, Megan. 260 00:08:51,563 --> 00:08:52,464 Ah! 261 00:08:52,565 --> 00:08:53,867 I want the damn scallops. 262 00:08:53,901 --> 00:08:55,437 The red shrimp are the next-best thing. 263 00:08:55,538 --> 00:08:57,440 I know exactly where I want to go with this, 264 00:08:57,440 --> 00:08:58,710 everything that is Japanese. 265 00:08:58,810 --> 00:09:00,113 I need miso. Miso? 266 00:09:00,113 --> 00:09:01,583 - There's miso over here. - Got it. 267 00:09:01,617 --> 00:09:02,852 Awesome. 268 00:09:02,952 --> 00:09:04,187 - All right, you got the proteins you want. 269 00:09:04,287 --> 00:09:05,691 - I got my chicken thighs. 270 00:09:05,724 --> 00:09:08,129 And because I am obsessed with Japanese food, 271 00:09:08,162 --> 00:09:10,868 I grabbed mirin, my sake, my soy sauce. 272 00:09:10,968 --> 00:09:12,471 - Japanese mayonnaise right here. 273 00:09:12,471 --> 00:09:13,740 Think about what this dish looks like. 274 00:09:13,774 --> 00:09:15,009 If you can grab it, it's yours. 275 00:09:15,043 --> 00:09:16,478 If you can grab it, you can get it. 276 00:09:16,579 --> 00:09:17,948 Let's go, back to your stations. 277 00:09:17,982 --> 00:09:19,285 ♪ ♪ 278 00:09:19,285 --> 00:09:22,792 Listen up, three amazing dishes starting here in the basement 279 00:09:22,892 --> 00:09:24,762 with a perfect appetizer. 280 00:09:24,796 --> 00:09:25,898 - Oh, yeah, baby. 281 00:09:25,932 --> 00:09:27,334 - What did we grab, Beatrice? 282 00:09:27,434 --> 00:09:29,505 - So I have these beautiful chicken thighs, Chef. 283 00:09:29,605 --> 00:09:30,875 - OK. 284 00:09:30,875 --> 00:09:32,612 - I'm gonna be doing a chicken yakitori. 285 00:09:32,645 --> 00:09:34,749 I have a bunch of incredible Asian ingredients. 286 00:09:34,849 --> 00:09:36,419 So I'm gonna marinate these in that. 287 00:09:36,452 --> 00:09:38,757 - Is this gonna be your theme through all three courses? 288 00:09:38,757 --> 00:09:41,530 - Yes, Chef, my theme is a Tokyo izakaya. 289 00:09:41,630 --> 00:09:44,636 So it's gonna be diner Japanese-Tokyo vibes. 290 00:09:44,636 --> 00:09:47,407 - So I see Beatrice is making another Japanese dish, 291 00:09:47,508 --> 00:09:49,444 but that honestly means zero to me 292 00:09:49,546 --> 00:09:52,084 because at the end of the day, my dish is gonna be better. 293 00:09:52,184 --> 00:09:54,054 - Where is your Japanese inspiration coming from? 294 00:09:54,154 --> 00:09:56,392 - My very first job, besides my mom's pizzeria, 295 00:09:56,492 --> 00:09:59,064 was actually at a Japanese place. 296 00:09:59,097 --> 00:10:00,702 I was a sushi apprentice there. 297 00:10:00,802 --> 00:10:02,538 - How old were you when you were doing this? 298 00:10:02,638 --> 00:10:03,907 - 15. 299 00:10:03,907 --> 00:10:05,645 - When I was 15, I was working fast food. 300 00:10:05,678 --> 00:10:07,782 I wasn't an apprentice sushi chef. 301 00:10:07,882 --> 00:10:09,184 You've already accomplished so much. 302 00:10:09,218 --> 00:10:10,922 - You know it. - Get going on it, OK? 303 00:10:11,022 --> 00:10:12,558 - Yes, Chef. - Austin, you good? 304 00:10:12,658 --> 00:10:13,727 You're gonna make me run with you there. 305 00:10:13,794 --> 00:10:14,696 It's all right. I can do it. I can keep up with you. 306 00:10:14,862 --> 00:10:16,533 What did you grab, and what's your theme, Austin? 307 00:10:16,633 --> 00:10:19,539 - I got some red prawns, miso, yuzu. 308 00:10:19,539 --> 00:10:20,707 I'm going Japanese on this one. 309 00:10:20,807 --> 00:10:21,977 I just spent some time in Japan. 310 00:10:22,010 --> 00:10:23,079 - OK. 311 00:10:23,146 --> 00:10:24,816 - Grabbed my heart, and I couldn't get it back. 312 00:10:24,850 --> 00:10:27,287 So I'm going back to Japan on this one. 313 00:10:27,387 --> 00:10:28,556 - Your theme is? 314 00:10:28,590 --> 00:10:30,861 - My culinary travels on a plate 315 00:10:30,961 --> 00:10:31,864 for the next three courses. 316 00:10:31,964 --> 00:10:33,165 - Got it. OK, well, bon voyage. 317 00:10:33,199 --> 00:10:34,703 Let's go, OK? 318 00:10:34,736 --> 00:10:36,072 What's your theme, Megan? 319 00:10:36,072 --> 00:10:37,274 - Pacific Northwest surf and turf, Chef. 320 00:10:37,307 --> 00:10:38,476 - Ooh, I like that. 321 00:10:38,510 --> 00:10:40,080 - A little bit of an elevated take on wild mushrooms. 322 00:10:40,080 --> 00:10:42,284 I grew up hunting mushrooms with my grandparents. 323 00:10:42,384 --> 00:10:43,553 Paying homage to my roots. 324 00:10:43,653 --> 00:10:44,856 - And how are you gonna cook the scallops? 325 00:10:44,956 --> 00:10:46,425 - I'm going to pan sear them, Chef. 326 00:10:46,526 --> 00:10:47,828 I want them to stand on their own 327 00:10:47,928 --> 00:10:49,398 with their own subtle sweetness. 328 00:10:49,498 --> 00:10:50,835 - So you're gonna go with cast iron for the scallops? 329 00:10:50,935 --> 00:10:52,337 - Cast iron, you know, that's me. 330 00:10:52,437 --> 00:10:53,841 I'm gonna stick with what I know. 331 00:10:53,841 --> 00:10:55,844 - "The Cast Iron Queen" has got the cast iron out. 332 00:10:55,844 --> 00:10:59,284 "The Punk Rock Chef" is cooking over an open flame in a grate. 333 00:10:59,384 --> 00:11:02,490 "The Iceman" over here, cool, calm, and collected. 334 00:11:02,592 --> 00:11:03,493 Three great ideas. 335 00:11:03,594 --> 00:11:05,263 ♪ ♪ 336 00:11:05,296 --> 00:11:09,438 This is a next "Next Level Chef" finale. 337 00:11:09,438 --> 00:11:12,879 15 minutes down, 75 to go. 338 00:11:12,979 --> 00:11:14,715 Now we got to pick up the pace. 339 00:11:14,749 --> 00:11:16,018 Let's go, Megan. 340 00:11:16,118 --> 00:11:19,491 - Thought I had more scallops than that. 341 00:11:19,592 --> 00:11:22,464 Am I missing scallops here? 342 00:11:22,497 --> 00:11:25,303 Like, what the hell? 343 00:11:25,403 --> 00:11:28,142 Quarter of a million dollars is on the line, 344 00:11:28,142 --> 00:11:30,480 and I don't know where my scallops are. 345 00:11:30,514 --> 00:11:32,150 - The protein is where? 346 00:11:32,150 --> 00:11:34,221 - It's hanging out around here somewhere. 347 00:11:34,254 --> 00:11:35,624 Oh, my God. 348 00:11:35,658 --> 00:11:38,128 ♪ ♪ 349 00:11:41,669 --> 00:11:42,638 [tense music] 350 00:11:42,739 --> 00:11:44,642 - There they went. 351 00:11:44,742 --> 00:11:46,012 - Two scallops on the floor. 352 00:11:46,112 --> 00:11:48,416 One is completely unsalvageable right now. 353 00:11:48,449 --> 00:11:52,257 The other one, I'm gonna wash it off and get it cooking. 354 00:11:52,357 --> 00:11:53,927 ♪ ♪ 355 00:11:54,027 --> 00:11:55,497 - 26 minutes have gone. 356 00:11:55,598 --> 00:11:57,635 ♪ ♪ 357 00:11:57,669 --> 00:11:58,903 Oh, my gosh, what is going on? 358 00:11:59,004 --> 00:12:00,073 - Chef, it's smelling good down here. 359 00:12:00,173 --> 00:12:01,274 - Isn't it? Gabi, this is-- - Oh, man. 360 00:12:01,375 --> 00:12:02,645 For the basement. 361 00:12:02,745 --> 00:12:04,081 I'm loving all of these flavors for an appetizer 362 00:12:04,181 --> 00:12:05,551 because you have to build from the basement. 363 00:12:05,651 --> 00:12:06,587 - Yeah. 364 00:12:06,687 --> 00:12:07,822 Now, listen, is the most important thing getting 365 00:12:07,922 --> 00:12:08,990 to the buzzer first to you? 366 00:12:09,090 --> 00:12:09,960 - No. 367 00:12:10,060 --> 00:12:11,262 To me, it's not about the buzzer. 368 00:12:11,362 --> 00:12:12,397 It's more about the time. 369 00:12:12,431 --> 00:12:13,533 How much time do you have left? 370 00:12:13,533 --> 00:12:14,536 - Tell me something good, Chef. 371 00:12:14,536 --> 00:12:15,738 [laughter] 372 00:12:15,771 --> 00:12:16,774 - Keep your head down and keep going. 373 00:12:16,774 --> 00:12:18,075 It's smelling good. 374 00:12:18,175 --> 00:12:19,779 I would say, I wish I could do it with you, 375 00:12:19,812 --> 00:12:20,881 but I'll be honest, I'm happy that it's 376 00:12:20,915 --> 00:12:21,817 you guys and not me this time. 377 00:12:21,917 --> 00:12:22,919 Thank you guys. 378 00:12:23,019 --> 00:12:24,321 - Thanks for the inspiration. 379 00:12:24,321 --> 00:12:25,524 - I'll see you around, guys. - All right. 380 00:12:25,524 --> 00:12:26,526 - Bye, Gabi! 381 00:12:26,526 --> 00:12:27,662 - Thank you, Chef. 382 00:12:27,762 --> 00:12:29,097 All right, well, how cool is that, guys? 383 00:12:29,197 --> 00:12:30,701 - It was incredible. - That's excellent. 384 00:12:30,801 --> 00:12:31,703 - How are we doing over here on the skewers? 385 00:12:31,803 --> 00:12:32,939 - Good, Chef. 386 00:12:33,039 --> 00:12:34,275 They're kind of burning a little bit, but-- 387 00:12:34,308 --> 00:12:35,611 - No, no, that's OK. 388 00:12:35,711 --> 00:12:37,080 Listen, with yakitori, you want a little bit of char, OK? 389 00:12:37,180 --> 00:12:38,483 So keep spinning them around. 390 00:12:38,517 --> 00:12:40,152 You can turn the fire down a little bit, too. 391 00:12:40,186 --> 00:12:42,090 ♪ ♪ 392 00:12:42,190 --> 00:12:43,593 What's up, Austin? You good? 393 00:12:43,693 --> 00:12:44,695 - Yeah, it just tastes good. 394 00:12:44,795 --> 00:12:46,231 - Good problem to have. 395 00:12:46,331 --> 00:12:48,269 - They are, without a doubt, the tastiest shrimp I think 396 00:12:48,369 --> 00:12:49,939 I've made in a long time. 397 00:12:49,973 --> 00:12:51,375 - 27 1/2 minutes. 398 00:12:51,475 --> 00:12:53,847 So that means if this was a normal day in the office, 399 00:12:53,947 --> 00:12:55,818 so to speak, we'd be thinking about plating in 30 400 00:12:55,852 --> 00:12:57,287 seconds, correct? 401 00:12:57,387 --> 00:12:58,422 - Yes, Chef. 402 00:12:58,422 --> 00:12:59,859 - I can feel the intensity. 403 00:12:59,959 --> 00:13:01,428 I don't want you to be multiple minutes behind when 404 00:13:01,462 --> 00:13:02,831 you get to that middle floor. 405 00:13:02,831 --> 00:13:04,368 - I do want to be the first to the buzzer, 406 00:13:04,368 --> 00:13:06,238 put a little pressure on Beatrice and Megan 407 00:13:06,272 --> 00:13:08,610 to let them know that I plan on having that platform 408 00:13:08,710 --> 00:13:09,579 all to myself. 409 00:13:09,679 --> 00:13:11,750 - We're just under 29 minutes. 410 00:13:11,850 --> 00:13:15,022 You got to hit the buzzer to stop the clock. 411 00:13:15,122 --> 00:13:17,995 OK, one second under 29 minutes, Austin. 412 00:13:18,029 --> 00:13:19,431 All right, Megan and Beatrice, you 413 00:13:19,532 --> 00:13:21,001 ought to be thinking about getting over that buzzer 414 00:13:21,102 --> 00:13:22,437 in the next 60 seconds. Can we do it? 415 00:13:22,470 --> 00:13:23,439 - Yes, Chef. 416 00:13:23,472 --> 00:13:24,441 Austin's already done. 417 00:13:24,474 --> 00:13:26,846 I need to get done ASAP. 418 00:13:26,880 --> 00:13:27,849 - Beatrice is in. 419 00:13:27,882 --> 00:13:29,619 46 seconds behind Austin. 420 00:13:29,719 --> 00:13:30,621 - Whoo! 421 00:13:30,721 --> 00:13:31,856 - Make it beautiful, right? 422 00:13:31,956 --> 00:13:33,125 OK, I like it. You gotta go. 423 00:13:33,225 --> 00:13:34,595 You gotta go. Boom let's go. 424 00:13:34,595 --> 00:13:35,898 Let's get to that. 425 00:13:35,998 --> 00:13:38,871 We don't want to be two minutes behind, Megan. 426 00:13:38,871 --> 00:13:40,908 Hit the buzzer and stop the clock. 427 00:13:41,008 --> 00:13:42,512 - Whoo! - Good job, everyone. 428 00:13:42,612 --> 00:13:43,880 Nice work. Well done. 429 00:13:43,981 --> 00:13:47,087 [dramatic music] 430 00:13:47,187 --> 00:13:48,356 ♪ ♪ 431 00:13:48,389 --> 00:13:49,759 - It smells delicious. 432 00:13:49,759 --> 00:13:51,663 - Nyesha and Gordon, what an incredible cook. 433 00:13:51,763 --> 00:13:52,898 - Wow. 434 00:13:52,999 --> 00:13:54,167 - They look so beautiful, don't they? 435 00:13:54,167 --> 00:13:55,336 - They look stunning, Richard. 436 00:13:55,369 --> 00:13:56,739 - A stunning appetizer. 437 00:13:56,773 --> 00:13:58,142 OK, so we'll start right here. 438 00:13:58,242 --> 00:14:00,915 This is Beatrice's ode to a Japanese izakaya. 439 00:14:01,015 --> 00:14:03,553 Chicken thigh yakitori with a cucumber salad. 440 00:14:03,587 --> 00:14:05,791 - Beatrice, it looks beautiful. Really well done. 441 00:14:05,892 --> 00:14:06,793 - Thank you, Chef. 442 00:14:06,893 --> 00:14:09,565 [tense music] 443 00:14:09,598 --> 00:14:12,771 - This is, for me, exactly what I want to start 444 00:14:12,871 --> 00:14:14,207 my journey in the menu. 445 00:14:14,307 --> 00:14:16,913 It's simple, really smoky and pleasant. 446 00:14:16,913 --> 00:14:19,050 A charred, deep-roasted flavor. 447 00:14:19,150 --> 00:14:21,188 - Those burnt bits are just the magical moments, right? 448 00:14:21,222 --> 00:14:23,560 I could have done with a touch more crispiness on there, 449 00:14:23,660 --> 00:14:24,629 but it's cooked beautifully. 450 00:14:24,662 --> 00:14:26,031 Really beautifully. 451 00:14:26,065 --> 00:14:28,069 - Yeah, Beatrice, this is loud and vibrant, 452 00:14:28,169 --> 00:14:29,304 much like yourself. 453 00:14:29,338 --> 00:14:30,908 The only thing it's missing, to me, 454 00:14:30,908 --> 00:14:32,779 is maybe a little bit of fresh citrus 455 00:14:32,879 --> 00:14:34,648 or some sort of other version of acidity, 456 00:14:34,749 --> 00:14:36,786 but it's an absolutely fantastic start. 457 00:14:36,886 --> 00:14:37,789 - Thank you. 458 00:14:37,889 --> 00:14:39,324 - So here we go. 459 00:14:39,357 --> 00:14:42,665 Next up, a butter-poached red shrimp with a yuzu butter 460 00:14:42,765 --> 00:14:43,801 and some crispy leeks. 461 00:14:43,801 --> 00:14:45,437 This was cooked by Austin. 462 00:14:45,538 --> 00:14:46,672 - It's elegant. 463 00:14:46,772 --> 00:14:48,176 It's like a cover of a magazine. 464 00:14:48,209 --> 00:14:49,812 It's everything you want from a perfect appetizer, 465 00:14:49,846 --> 00:14:51,683 especially in a finale of the competition. 466 00:14:51,716 --> 00:14:52,685 - Thank you. 467 00:14:52,785 --> 00:14:57,493 ♪ ♪ 468 00:14:57,493 --> 00:15:00,233 - Really incredible start to your menu, Austin. 469 00:15:00,333 --> 00:15:04,074 It's light, but it has this rich quality to it. 470 00:15:04,107 --> 00:15:06,378 These ingredients are speaking to each other. 471 00:15:06,478 --> 00:15:08,115 - Young man, the shrimp are cooked beautifully. 472 00:15:08,215 --> 00:15:10,521 There's an added extra layer here from the heads 473 00:15:10,621 --> 00:15:12,625 because it's intense, and that's what you want. 474 00:15:12,625 --> 00:15:15,631 But I don't think this dish screams fried leeks. 475 00:15:15,731 --> 00:15:17,968 You've got richness in the miso, richness in the garnish. 476 00:15:18,001 --> 00:15:19,973 So it just brought everything back down again. 477 00:15:20,073 --> 00:15:21,275 - Got it, Chef. 478 00:15:21,375 --> 00:15:22,978 - I love that you played the Japanese game 479 00:15:23,011 --> 00:15:24,381 respecting the ingredients. 480 00:15:24,381 --> 00:15:27,153 You definitely told your story great here. 481 00:15:27,253 --> 00:15:31,495 Lastly, we have surf and earth from Megan, representing 482 00:15:31,596 --> 00:15:32,665 her Pacific Northwest roots. 483 00:15:32,698 --> 00:15:35,671 It is scallops with wild mushroom truffle sauce. 484 00:15:35,705 --> 00:15:38,510 - I would not have guessed that this comes from a home chef. 485 00:15:38,610 --> 00:15:40,847 Really excited to get into the flavor of this dish. 486 00:15:40,881 --> 00:15:45,156 ♪ ♪ 487 00:15:45,256 --> 00:15:47,728 - Now, I'm a stickler for scallops, as you well know. 488 00:15:47,828 --> 00:15:48,997 Very hard to get right. 489 00:15:49,031 --> 00:15:50,834 ♪ ♪ 490 00:15:50,867 --> 00:15:52,672 The scallops are cooked beautifully. 491 00:15:52,772 --> 00:15:55,410 You've got to stop serving the base of these mushrooms. 492 00:15:55,410 --> 00:15:57,380 That's the sort of bit that no one eats. 493 00:15:57,480 --> 00:15:58,182 - Yep. 494 00:15:58,282 --> 00:15:59,885 - But the sauce is sublime. 495 00:15:59,919 --> 00:16:02,056 - The scallops, they sort of read opulent, 496 00:16:02,156 --> 00:16:04,194 but then it has this sort of rustic charm 497 00:16:04,294 --> 00:16:06,065 that hugs the soul of the scallop. 498 00:16:06,165 --> 00:16:08,771 - Megan, you have taken me on a foraging trail. 499 00:16:08,871 --> 00:16:10,272 I think this is so true to you. 500 00:16:10,272 --> 00:16:12,611 It's quite an impressive dish. 501 00:16:12,611 --> 00:16:13,880 - Thank you. 502 00:16:13,880 --> 00:16:15,784 - Honestly, what an incredible start. 503 00:16:15,884 --> 00:16:17,821 Next up, it's a beautiful fish course. 504 00:16:17,855 --> 00:16:20,895 Austin, you used 29 minutes for your appetizer, which leaves 505 00:16:20,895 --> 00:16:22,898 you 61 minutes remaining. 506 00:16:22,898 --> 00:16:25,303 Beatrice, just over 60 minutes. 507 00:16:25,336 --> 00:16:28,041 And, Megan, just under 60 minutes. 508 00:16:28,075 --> 00:16:30,548 We're two rounds away from crowning our "Next Level 509 00:16:30,648 --> 00:16:31,916 Chef" winner. 510 00:16:31,916 --> 00:16:33,185 Very best of luck to all three of you. 511 00:16:33,218 --> 00:16:34,454 - Thank you, Chef. - Yes, Chef. 512 00:16:34,454 --> 00:16:36,191 - Thank you. - Thank you, Chef. 513 00:16:36,224 --> 00:16:37,293 - Head to the elevator. Nyesha will join you shortly. 514 00:16:37,326 --> 00:16:38,128 - Good job, chefs. Incredible start. 515 00:16:38,128 --> 00:16:41,101 - That was intense. - Absolutely. 516 00:16:41,201 --> 00:16:42,203 - It's the last time we'll see the basement, guys. 517 00:16:42,303 --> 00:16:43,706 - Bye-bye, basement. 518 00:16:43,740 --> 00:16:45,309 - I can't wait to see what they do on the fish course. 519 00:16:45,309 --> 00:16:46,646 - Won't be missing you, oil cans. 520 00:16:46,679 --> 00:16:49,050 - [laughs] 521 00:16:49,050 --> 00:16:52,056 [dramatic music] 522 00:16:52,090 --> 00:16:53,660 ♪ ♪ 523 00:16:53,660 --> 00:16:54,662 - Ah. 524 00:16:54,762 --> 00:16:56,933 - OK, OK. 525 00:16:56,933 --> 00:16:58,704 - Oh. 526 00:16:58,804 --> 00:17:00,073 - Hello, Chef! 527 00:17:00,073 --> 00:17:01,676 Let's go! 528 00:17:01,776 --> 00:17:03,546 - Really nice start, guys. 529 00:17:03,580 --> 00:17:04,682 Eye on the prize. 530 00:17:04,682 --> 00:17:06,117 Congratulations. - Thank you. 531 00:17:06,217 --> 00:17:07,822 - It's really cool to see all of your personalities 532 00:17:07,922 --> 00:17:09,123 in your dish. 533 00:17:09,224 --> 00:17:10,961 I want an excellent fish dish, right? 534 00:17:10,995 --> 00:17:12,731 Nothing less. - Yes, Chef. 535 00:17:12,831 --> 00:17:13,833 - All right, guys, line up. 536 00:17:13,867 --> 00:17:16,940 ♪ ♪ 537 00:17:16,973 --> 00:17:20,412 Platform's on the move. 538 00:17:20,446 --> 00:17:22,417 - Let's do it. 539 00:17:22,518 --> 00:17:23,386 - Go, go, go. 540 00:17:23,486 --> 00:17:25,691 Grab your protein, build around it. 541 00:17:25,691 --> 00:17:26,726 - I see black cod. 542 00:17:26,826 --> 00:17:27,962 Boom, that's what I wanted. 543 00:17:27,995 --> 00:17:29,197 Grab that. Perfect. 544 00:17:29,231 --> 00:17:32,237 I'm grabbing miso, bok choy, shiitake. 545 00:17:32,270 --> 00:17:35,577 This is like my dream meal. 546 00:17:35,577 --> 00:17:36,579 - Ooh. 547 00:17:36,579 --> 00:17:38,449 - Sea bass for Megan. 548 00:17:38,550 --> 00:17:39,818 - Damn it. 549 00:17:39,919 --> 00:17:41,723 This is the second cook that Megan has gotten what I need. 550 00:17:41,723 --> 00:17:43,125 - Salmon for Austin. 551 00:17:43,158 --> 00:17:44,829 - I got stuck with salmon, which totally throws 552 00:17:44,862 --> 00:17:46,131 off my entire game plan. 553 00:17:46,165 --> 00:17:48,836 - Think about a sauce, veg, garnish. 554 00:17:48,836 --> 00:17:49,839 Time's ticking. 555 00:17:49,839 --> 00:17:51,374 Let's go. 556 00:17:51,374 --> 00:17:52,711 - I grabbed just a hodgepodge of [bleep] that I don't even 557 00:17:52,811 --> 00:17:54,114 know if I'm gonna use. 558 00:17:54,214 --> 00:17:56,586 - Grab like your life depends on it, guys. 559 00:17:56,586 --> 00:17:58,890 Good job, good job. 560 00:17:58,990 --> 00:18:00,995 [tense music] 561 00:18:01,028 --> 00:18:02,531 - Oh, this is not what I thought it was. 562 00:18:02,531 --> 00:18:04,267 - Fennel, baby fennel. - I thought it was dill. 563 00:18:04,367 --> 00:18:05,871 - All right, Austin, what did you grab? 564 00:18:05,904 --> 00:18:06,872 - So I got some salmon. 565 00:18:06,906 --> 00:18:08,141 - Japanese on the first course. 566 00:18:08,175 --> 00:18:09,277 What's your theme on this course? 567 00:18:09,377 --> 00:18:11,816 - So this one is kind of like a-- 568 00:18:11,816 --> 00:18:13,987 I really wanted to go a different route with this. 569 00:18:14,020 --> 00:18:14,922 - OK. - But I-- 570 00:18:15,022 --> 00:18:16,626 I--I didn't. 571 00:18:16,659 --> 00:18:18,062 So I'm kind of pivoting. 572 00:18:18,162 --> 00:18:19,297 This is a "what the [bleep]" moment right here. 573 00:18:19,397 --> 00:18:21,434 This is a $250,000 menu. 574 00:18:21,536 --> 00:18:23,774 If I don't get this right, if I don't figure this out, 575 00:18:23,874 --> 00:18:25,142 it's game over. 576 00:18:25,175 --> 00:18:26,278 - Make smart decisions, OK? 577 00:18:26,378 --> 00:18:28,583 - Yeah, absolutely. 578 00:18:32,023 --> 00:18:33,292 - All right, Austin, what are you thinking? 579 00:18:33,325 --> 00:18:35,029 - I would say it's kind of like a Spanish-style. 580 00:18:35,062 --> 00:18:36,065 I'm gonna do a little romesco sauce. 581 00:18:36,165 --> 00:18:37,333 - Incredible. 582 00:18:37,434 --> 00:18:38,670 - I'm gonna get a nice crispy skin. 583 00:18:38,770 --> 00:18:39,772 - Nice. Nice and bright. 584 00:18:39,872 --> 00:18:40,808 Incredible. - Absolutely. 585 00:18:40,908 --> 00:18:41,942 - Let's do this. - Thank you, Chef. 586 00:18:42,042 --> 00:18:43,078 - Cast Iron Megan. - Yes, Chef. 587 00:18:43,178 --> 00:18:44,113 - Where are you taking us? 588 00:18:44,213 --> 00:18:46,452 - I want to do an elevated pan-fried sea bass. 589 00:18:46,452 --> 00:18:49,057 I want the light, crisp note from the green beans. 590 00:18:49,057 --> 00:18:50,760 I've got the chimichurri that's in there. 591 00:18:50,860 --> 00:18:52,798 - What is the theme going into the second course 592 00:18:52,898 --> 00:18:53,967 of your fish course? 593 00:18:54,067 --> 00:18:55,837 - Seattle's always rainy and gray, 594 00:18:55,870 --> 00:18:58,175 but I want to show that we've got fantastic summers. 595 00:18:58,208 --> 00:18:59,612 We've got fantastic produce. 596 00:18:59,712 --> 00:19:01,314 And we can do light and airy just like California. 597 00:19:01,348 --> 00:19:02,584 - Of course. - Or anywhere else. 598 00:19:02,685 --> 00:19:04,187 - So how are you cooking the green beans? 599 00:19:04,220 --> 00:19:05,591 - I just blanched them. 600 00:19:05,691 --> 00:19:07,828 And then I'm going to toss them in that chimichurri 601 00:19:07,928 --> 00:19:08,963 at the very end. 602 00:19:09,063 --> 00:19:10,199 - Keep that positive energy. 603 00:19:10,299 --> 00:19:11,234 - Yes, Chef. 604 00:19:11,335 --> 00:19:12,738 Thank you so much. 605 00:19:12,738 --> 00:19:14,474 - All right, Beatrice, what are you making, my love? 606 00:19:14,508 --> 00:19:17,614 - So, Chef, I'm gonna have a miso black cod. 607 00:19:17,614 --> 00:19:19,585 It's gonna be very, like, Japanese breakfast 608 00:19:19,685 --> 00:19:20,887 but elevated. 609 00:19:20,987 --> 00:19:23,092 And then I'm going to have the sweet potato fondants. 610 00:19:23,192 --> 00:19:24,460 - OK, Beatrice. 611 00:19:24,494 --> 00:19:25,964 - And kind of do like a little Bento vibe, 612 00:19:25,998 --> 00:19:27,367 you know what I'm saying? - Sure. 613 00:19:27,367 --> 00:19:28,503 Be productive with your movements, OK? 614 00:19:28,503 --> 00:19:30,206 You need to be like a ninja. 615 00:19:30,239 --> 00:19:31,475 - Yes, Chef. 616 00:19:31,576 --> 00:19:32,811 - Let's get those sweet potatoes cooking, OK? 617 00:19:32,844 --> 00:19:33,946 They take a long time. 618 00:19:33,980 --> 00:19:35,617 - 100%, Chef. 619 00:19:35,717 --> 00:19:38,488 - Guys, we are 10 minutes into this cook. 620 00:19:38,523 --> 00:19:40,827 Make sure you're bringing it all together, right? 621 00:19:40,861 --> 00:19:42,831 ♪ ♪ 622 00:19:42,831 --> 00:19:43,867 - Gabi! 623 00:19:43,967 --> 00:19:44,902 - How are you? 624 00:19:44,969 --> 00:19:46,004 - Good to see you, Chef. - So great to see you. 625 00:19:46,104 --> 00:19:47,107 - All right. 626 00:19:47,107 --> 00:19:48,242 - So Beatrice you've met. 627 00:19:48,242 --> 00:19:49,410 - I see your whole menu is looking 628 00:19:49,511 --> 00:19:50,914 very Japanese at this point. 629 00:19:50,914 --> 00:19:53,753 - Yes, this is, like, a very traditional home-style 630 00:19:53,853 --> 00:19:55,256 Japanese food cooking. 631 00:19:55,356 --> 00:19:57,126 Sweet potato fondants. 632 00:19:57,160 --> 00:19:58,596 I have some braised bok choy. 633 00:19:58,696 --> 00:19:59,397 - Ooh. 634 00:19:59,430 --> 00:20:01,401 - It is gonna be good. 635 00:20:01,401 --> 00:20:03,238 - It's looking great. - Thank you, Gabi. 636 00:20:03,338 --> 00:20:04,508 - Where are we at, Austin? - Good. 637 00:20:04,541 --> 00:20:06,044 I got my salmon in the oven. 638 00:20:06,077 --> 00:20:09,250 I just roasted off my macadamia nuts and my peppers 639 00:20:09,250 --> 00:20:10,252 for romesco. 640 00:20:10,286 --> 00:20:12,390 - Love a romesco. 641 00:20:12,390 --> 00:20:13,626 Ooh, with macadamia. 642 00:20:13,726 --> 00:20:14,962 That's fun. 643 00:20:15,062 --> 00:20:16,533 - I got some nice carrots going just for some color and texture 644 00:20:16,633 --> 00:20:18,135 and a little bit of sweetness. 645 00:20:18,135 --> 00:20:19,672 - And I see your little baby fennel here. 646 00:20:19,705 --> 00:20:21,141 That's really cute. - I thought that was dill. 647 00:20:21,141 --> 00:20:22,410 [laughs] - Hey. 648 00:20:22,511 --> 00:20:23,814 - I'm not gonna act like I did that on purpose. 649 00:20:23,847 --> 00:20:25,149 - Great job, Austin. Keep going. - Looking great. 650 00:20:25,249 --> 00:20:26,552 - Thanks, Chef. Thank you. 651 00:20:26,552 --> 00:20:27,888 - How are you doing over here, Megan? 652 00:20:27,988 --> 00:20:29,056 - Hi, Gabi. I'm good. 653 00:20:29,157 --> 00:20:30,561 How are you guys? 654 00:20:30,561 --> 00:20:32,463 - Oh, I'm loving your ingredients over here. 655 00:20:32,564 --> 00:20:33,934 - So you're pretty much ready to plate 656 00:20:34,034 --> 00:20:35,169 if you're dropping the fish, right? 657 00:20:35,169 --> 00:20:36,539 - Yes, just about, Chef. 658 00:20:36,539 --> 00:20:37,875 I really want to make sure that I'm saving 659 00:20:37,875 --> 00:20:39,277 time on this back end here. 660 00:20:39,311 --> 00:20:40,680 - My only note would be maybe a little citrus, 661 00:20:40,781 --> 00:20:41,883 but I think the currants, actually, 662 00:20:41,983 --> 00:20:42,785 would be a nice contrast. 663 00:20:42,818 --> 00:20:44,555 - That's--that's what I'm hoping for. 664 00:20:44,555 --> 00:20:46,559 Yeah, I have a little bit of lime I can just throw on top, 665 00:20:46,659 --> 00:20:48,028 just if I need it at the very end. 666 00:20:48,061 --> 00:20:49,297 - Valuable information. 667 00:20:49,398 --> 00:20:50,768 - All right, I'll see you guys later. 668 00:20:50,768 --> 00:20:51,769 - Bye-bye. 669 00:20:51,803 --> 00:20:53,205 - Keep going. 670 00:20:53,305 --> 00:20:56,211 - Guys, 20 minutes into this cook. 671 00:20:56,311 --> 00:20:58,181 - Heard. - Yes, Chef. 672 00:20:58,215 --> 00:20:59,718 - [grunts] Damn it. - What's wrong? 673 00:20:59,718 --> 00:21:01,322 - I just don't like the way the skin turned out. 674 00:21:01,422 --> 00:21:02,925 The salmon, the way that it looks right now 675 00:21:02,958 --> 00:21:04,193 looks like garbage. 676 00:21:04,227 --> 00:21:05,463 The skin has moved, and it's not 677 00:21:05,496 --> 00:21:07,066 perfectly on top of the fish, which, 678 00:21:07,100 --> 00:21:09,003 for me, is just unacceptable. 679 00:21:09,036 --> 00:21:12,210 I've cooked salmon a thousand times in my life, 680 00:21:12,310 --> 00:21:15,049 and I've never messed it up like I have this. 681 00:21:15,049 --> 00:21:16,451 I'm pissed. 682 00:21:16,552 --> 00:21:18,623 - Beatrice, watch the heat on that pan. 683 00:21:18,723 --> 00:21:20,560 Don't forget about that potato, OK? 684 00:21:20,660 --> 00:21:21,461 - Damn. 685 00:21:21,562 --> 00:21:24,334 Like, I kind of forgot about them. 686 00:21:24,434 --> 00:21:26,071 These are overdone, Chef. 687 00:21:26,071 --> 00:21:27,473 Oh, [bleep]. 688 00:21:27,574 --> 00:21:29,846 I can't serve this to the judges. 689 00:21:29,946 --> 00:21:30,847 - Stay focused. 690 00:21:30,947 --> 00:21:32,116 Stay focused, Beatrice. 691 00:21:32,216 --> 00:21:33,219 You can slice off the end. 692 00:21:33,252 --> 00:21:34,487 - OK, you know what? 693 00:21:34,588 --> 00:21:35,624 I'm just gonna take off the burnt side 694 00:21:35,724 --> 00:21:36,959 and throw them back in the pan. 695 00:21:36,959 --> 00:21:38,395 And it's gonna be OK. 696 00:21:38,495 --> 00:21:39,765 - Make sure that you balance out the sweetness, OK? 697 00:21:39,765 --> 00:21:40,967 You don't want that too caramelized. 698 00:21:40,967 --> 00:21:42,236 - Yes, Chef. 699 00:21:42,336 --> 00:21:45,109 - All right, guys, 22 minutes into this cook. 700 00:21:45,209 --> 00:21:46,211 Keep pushing. 701 00:21:46,311 --> 00:21:47,480 Austin, how are we doing? 702 00:21:47,581 --> 00:21:48,516 - Chef, I'm getting there. 703 00:21:48,616 --> 00:21:49,952 - Megan, how are we doing? 704 00:21:50,053 --> 00:21:51,221 - I'm good, Chef. 705 00:21:51,221 --> 00:21:52,624 - One question to ask you guys. 706 00:21:52,724 --> 00:21:54,629 Who wants a quarter of a million dollars today? 707 00:21:54,662 --> 00:21:56,231 - Right here, right here. - Me, Chef! 708 00:21:56,264 --> 00:21:57,266 - I said it first, huh? 709 00:21:57,367 --> 00:21:58,870 - Suck it, Austin. 710 00:21:58,903 --> 00:22:02,511 - $250,000 and a one-year mentorship is at stake today. 711 00:22:02,611 --> 00:22:05,884 Beatrice winning is not an option. 712 00:22:05,984 --> 00:22:07,153 - Yeah, that's what I love. 713 00:22:07,253 --> 00:22:09,057 - Megan is also an incredible chef. 714 00:22:09,090 --> 00:22:12,797 She beat two amazing chefs in the semifinal cook. 715 00:22:12,898 --> 00:22:15,403 I would be stupid to count her out. 716 00:22:15,436 --> 00:22:17,239 - Megan's walking, guys. 717 00:22:17,339 --> 00:22:19,979 Megan, hit the buzzer. 718 00:22:20,012 --> 00:22:21,281 Good job, good job. 719 00:22:21,381 --> 00:22:23,385 - Last cook, I was the last one to the buzzer. 720 00:22:23,485 --> 00:22:25,056 This cook, I'm first to the buzzer. 721 00:22:25,089 --> 00:22:27,928 This gives me a huge advantage going into the last round. 722 00:22:28,028 --> 00:22:30,399 - Megan, that leaves you just over 36 minutes, OK? 723 00:22:30,399 --> 00:22:31,669 - Thank you, Chef. 724 00:22:31,769 --> 00:22:33,305 - Make sure you're tasting all the elements 725 00:22:33,405 --> 00:22:35,443 together and that's a "Next Level Chef" dish. 726 00:22:35,544 --> 00:22:36,513 - 100%, Chef. 727 00:22:36,546 --> 00:22:37,781 It is time to plate. 728 00:22:37,815 --> 00:22:40,118 I need to stop worrying about anything 729 00:22:40,152 --> 00:22:42,557 else and just plate this dish. 730 00:22:42,557 --> 00:22:45,295 - Beatrice heading to the buzzer. 731 00:22:45,329 --> 00:22:46,298 Hit that buzzer. 732 00:22:46,398 --> 00:22:49,538 ♪ ♪ 733 00:22:49,639 --> 00:22:53,278 Beatrice, that leaves you with 33 minutes left to cook, OK? 734 00:22:53,278 --> 00:22:55,550 Austin, it looks really pretty. 735 00:22:55,584 --> 00:22:57,019 Let's go, Austin. 736 00:22:57,053 --> 00:22:58,021 Hit that buzzer. 737 00:22:58,055 --> 00:22:59,959 ♪ ♪ 738 00:23:00,059 --> 00:23:03,031 Austin, that leaves you just over 33 minutes, OK? 739 00:23:03,065 --> 00:23:04,233 - Heard. 740 00:23:04,333 --> 00:23:06,438 I was first to press the button during the appetizer cook, 741 00:23:06,539 --> 00:23:08,609 last to press this one, kind of puts me in the middle. 742 00:23:08,709 --> 00:23:10,981 And even though we shouldn't be playing this sort of time 743 00:23:11,081 --> 00:23:13,318 management in our head, you can't help but do 744 00:23:13,418 --> 00:23:14,453 it whenever you're behind. 745 00:23:14,555 --> 00:23:18,362 [dramatic music] 746 00:23:18,462 --> 00:23:20,065 - How was that? - Incredible. 747 00:23:20,098 --> 00:23:21,067 So exciting. 748 00:23:21,167 --> 00:23:22,069 - Wow. 749 00:23:22,103 --> 00:23:23,071 Look at these. 750 00:23:23,172 --> 00:23:24,341 Beautiful. Wow. 751 00:23:24,441 --> 00:23:25,911 - So impressive. - They look great. 752 00:23:26,011 --> 00:23:26,746 - We'll start here. 753 00:23:26,846 --> 00:23:29,316 This is a pan-roasted sea bass. 754 00:23:29,350 --> 00:23:31,221 The green beans have been wrapped 755 00:23:31,321 --> 00:23:33,158 in this spiced chimichurri. 756 00:23:33,192 --> 00:23:35,730 This dish is cooked by Megan. 757 00:23:35,830 --> 00:23:37,366 - Visually, I can see a magazine 758 00:23:37,466 --> 00:23:38,770 with this on the cover. 759 00:23:38,870 --> 00:23:40,941 I love this sort of festive holiday vibe 760 00:23:40,941 --> 00:23:41,942 that I'm seeing here. 761 00:23:41,976 --> 00:23:44,948 [tense music] 762 00:23:44,982 --> 00:23:47,220 ♪ ♪ 763 00:23:47,253 --> 00:23:48,488 - The fish is cooked beautifully. 764 00:23:48,488 --> 00:23:49,759 - Thank you. 765 00:23:49,792 --> 00:23:51,394 - Skin crispy, seasoned beautifully. 766 00:23:51,428 --> 00:23:53,165 I could have done with a touch more cooking on the green beans 767 00:23:53,198 --> 00:23:55,970 because they're too crunchy, but the fish is nailed. 768 00:23:56,071 --> 00:23:57,340 - Thank you, Chef. 769 00:23:57,440 --> 00:23:58,877 - You kept a vision from the first course 770 00:23:58,910 --> 00:24:01,215 to the second course going with that land and sea. 771 00:24:01,215 --> 00:24:02,349 Very apparent here. 772 00:24:02,383 --> 00:24:05,089 Lots of vibrancy and freshness. 773 00:24:05,089 --> 00:24:06,458 I agree on the green beans. 774 00:24:06,491 --> 00:24:08,362 Maybe just cutting those green beans down a bit 775 00:24:08,462 --> 00:24:10,499 could go a long way. 776 00:24:10,533 --> 00:24:13,740 Next up, we have a glazed black cod. 777 00:24:13,773 --> 00:24:15,275 This is served with braised bok choy 778 00:24:15,375 --> 00:24:17,346 and a sweet potato fondant. 779 00:24:17,380 --> 00:24:19,652 This dish is cooked by Beatrice. 780 00:24:19,652 --> 00:24:20,787 - Visually stunning. 781 00:24:20,821 --> 00:24:23,392 I love the glaze on that black cod. 782 00:24:23,492 --> 00:24:30,039 ♪ ♪ 783 00:24:30,072 --> 00:24:32,778 Black cod, let's be honest, it's very hard to get right. 784 00:24:32,811 --> 00:24:34,447 - I'm a little nervous. 785 00:24:34,447 --> 00:24:37,921 There's so much, like, promise and future on the line today. 786 00:24:37,921 --> 00:24:40,526 And if you don't have that cooked perfectly, 787 00:24:40,627 --> 00:24:42,897 it's game over. 788 00:24:46,137 --> 00:24:47,306 - Yeah, wow. 789 00:24:47,406 --> 00:24:48,676 I mean, I've seen many renditions 790 00:24:48,776 --> 00:24:52,416 of this dish, many bad renditions of this dish. 791 00:24:52,517 --> 00:24:54,220 This is not one of them. 792 00:24:54,253 --> 00:24:56,457 It looks like there's too many things on the plate, 793 00:24:56,558 --> 00:24:57,861 but it works so well. 794 00:24:57,961 --> 00:24:59,565 - Cod's cooked beautifully. It's sweet. 795 00:24:59,598 --> 00:25:00,566 It's sour. 796 00:25:00,666 --> 00:25:01,869 It's creamy. 797 00:25:01,969 --> 00:25:04,173 The one issue I have is the sweet potato. 798 00:25:04,273 --> 00:25:05,577 Unfortunately, it's undercooked. 799 00:25:05,677 --> 00:25:07,548 It's too hard. 800 00:25:07,648 --> 00:25:11,187 - Lastly, crispy skin salmon with glazed carrots 801 00:25:11,287 --> 00:25:13,659 and a macadamia nut romesco. 802 00:25:13,693 --> 00:25:16,164 This dish is cooked by Austin. 803 00:25:16,197 --> 00:25:17,433 - Visually beautiful. 804 00:25:17,466 --> 00:25:18,903 Yeah, it's eye-catching. 805 00:25:18,936 --> 00:25:20,239 Captivating. 806 00:25:20,273 --> 00:25:22,176 - Yeah, it's got this beautiful sort of Spanish sunset vibe 807 00:25:22,276 --> 00:25:23,478 to it. 808 00:25:23,579 --> 00:25:25,349 All sort of plays off of orange and red. 809 00:25:25,449 --> 00:25:26,919 Visually, it's pretty stunning. 810 00:25:26,953 --> 00:25:29,925 [tense music] 811 00:25:29,959 --> 00:25:31,360 ♪ ♪ 812 00:25:31,461 --> 00:25:33,465 - The salmon is cooked beautifully. 813 00:25:33,567 --> 00:25:35,737 Textbook control. 814 00:25:35,770 --> 00:25:37,339 The sauce is beautiful. 815 00:25:37,439 --> 00:25:38,709 I am gonna take it to task. 816 00:25:38,809 --> 00:25:40,346 It's the grand finale. 817 00:25:40,446 --> 00:25:41,982 Salmon could be a bit crispier. 818 00:25:42,082 --> 00:25:45,056 - I really actually appreciate the mild citrus 819 00:25:45,089 --> 00:25:46,124 notes in this dish. 820 00:25:46,224 --> 00:25:47,493 I think it pairs really nicely with the salmon. 821 00:25:47,594 --> 00:25:48,996 - I love the salmon cook. 822 00:25:49,096 --> 00:25:50,634 It's sort of got this confit texture, which is great. 823 00:25:50,734 --> 00:25:52,938 The carrots are a little too crunchy for me. 824 00:25:53,038 --> 00:25:53,940 - OK. 825 00:25:54,040 --> 00:25:55,275 - Wow. 826 00:25:55,275 --> 00:25:56,879 All of you, seriously, three outstanding fish courses. 827 00:25:56,913 --> 00:25:58,114 - Thank you, Chef. - Thank you, Chef. 828 00:25:58,214 --> 00:25:59,483 - Thank you. 829 00:25:59,518 --> 00:26:00,887 - Now each of you only have one dish left. 830 00:26:00,988 --> 00:26:03,358 And that's an incredible meat entrée. 831 00:26:03,358 --> 00:26:05,095 Final course, guys. - Yes, Chef. 832 00:26:05,195 --> 00:26:06,330 - Here's the good news. 833 00:26:06,430 --> 00:26:08,770 The platform will remain so you can grab ingredients 834 00:26:08,870 --> 00:26:10,472 throughout the final cook. 835 00:26:10,472 --> 00:26:12,342 Megan, you'll be at the platform 836 00:26:12,442 --> 00:26:15,482 first with just over 36 minutes. 837 00:26:15,517 --> 00:26:16,619 First choice. 838 00:26:16,619 --> 00:26:17,888 You name it, you got it. 839 00:26:17,921 --> 00:26:21,361 Austin, young man, you've got 33 1/2 minutes. 840 00:26:21,461 --> 00:26:22,362 And Beatrice? 841 00:26:22,462 --> 00:26:23,666 - Yes, Chef. 842 00:26:23,766 --> 00:26:26,905 - You've got just under 33 1/2 minutes. 843 00:26:26,939 --> 00:26:28,809 The very best of luck to all three of you. 844 00:26:28,910 --> 00:26:30,312 - Thank you, Chef. - Thank you, Chef. 845 00:26:30,412 --> 00:26:31,649 - Head to the elevator. I'll see you there shortly. 846 00:26:31,749 --> 00:26:32,918 Come on. Good luck. 847 00:26:32,918 --> 00:26:34,053 Final round. - Good luck, guys. 848 00:26:34,086 --> 00:26:35,256 - Run through the finish line, OK? 849 00:26:35,256 --> 00:26:36,257 - Got it. 850 00:26:36,257 --> 00:26:37,460 - Finish strong. 851 00:26:37,460 --> 00:26:39,798 Here's the crazy thing, all the fish were cooked perfectly. 852 00:26:39,832 --> 00:26:42,069 They each have a vegetable that's slightly undercooked. 853 00:26:42,102 --> 00:26:43,639 And that's where we're at right now. 854 00:26:43,639 --> 00:26:45,644 It's all gonna come down to upstairs. 855 00:26:45,744 --> 00:26:47,881 - The last elevator ride. 856 00:26:47,981 --> 00:26:49,017 - Last one. 857 00:26:49,117 --> 00:26:50,085 [tense music] 858 00:26:50,185 --> 00:26:52,658 - I feel so pumped and ready to cook. 859 00:26:52,758 --> 00:26:53,793 I love the top kitchen. 860 00:26:53,793 --> 00:26:55,530 It is definitely my playground. 861 00:26:55,630 --> 00:26:57,534 I can't wait to do some magic up there. 862 00:26:57,567 --> 00:26:59,036 - Oh, the old top level. 863 00:26:59,069 --> 00:27:01,942 - I'm just gonna stay concentrated, focused. 864 00:27:02,042 --> 00:27:04,280 This is gonna be my time to shine, 865 00:27:04,314 --> 00:27:06,819 and I'm going to fully shine. 866 00:27:06,819 --> 00:27:08,421 - OK. - Hello, Chef! 867 00:27:08,455 --> 00:27:09,525 - Let's go, guys. 868 00:27:09,558 --> 00:27:10,694 - Let's go. - Come over, come over. 869 00:27:10,727 --> 00:27:12,029 Right, line up, please. 870 00:27:12,063 --> 00:27:12,964 Line up. 871 00:27:12,998 --> 00:27:14,300 Right, let's have a quick chat. 872 00:27:14,334 --> 00:27:16,138 ♪ ♪ 873 00:27:16,238 --> 00:27:17,674 Final cook, OK? 874 00:27:17,708 --> 00:27:22,016 One cook away from becoming our "Next Level Chef." 875 00:27:22,116 --> 00:27:23,018 - Yes! 876 00:27:23,118 --> 00:27:24,120 Yes! 877 00:27:24,220 --> 00:27:25,957 - You've each cooked two incredible courses. 878 00:27:26,057 --> 00:27:28,563 And right now, any one of you can win this competition. 879 00:27:28,663 --> 00:27:30,232 Megan, you're gonna go first. 880 00:27:30,232 --> 00:27:32,604 You have just under three minutes on your own there, Meg. 881 00:27:32,705 --> 00:27:37,948 Megan, on your mark, get set, go, Meg. 882 00:27:38,048 --> 00:27:39,250 Go! 883 00:27:39,250 --> 00:27:42,356 - The first thing I see is a beautiful rack of lamb. 884 00:27:42,456 --> 00:27:43,492 Look at that. 885 00:27:43,593 --> 00:27:45,329 - How beautiful. - Done. 886 00:27:45,329 --> 00:27:46,331 Thank you. 887 00:27:46,364 --> 00:27:47,466 - Austin, 2:30 away, yes? 888 00:27:47,567 --> 00:27:48,468 - Yes, chef. 889 00:27:48,569 --> 00:27:50,005 - Grab what you want. 890 00:27:50,105 --> 00:27:54,314 - I'm grabbing mini rainbow beets, asparagus, and lemon. 891 00:27:54,314 --> 00:27:55,717 - Anything you want. 892 00:27:55,817 --> 00:27:57,120 - Save some for us, huh? 893 00:27:57,120 --> 00:27:58,857 Full two minutes, Megan's at the platform, 894 00:27:58,857 --> 00:28:00,125 grabbing everything green. 895 00:28:00,225 --> 00:28:01,595 Like, damn. - How you feeling, buddy? 896 00:28:01,695 --> 00:28:02,630 - You know it, Chef. 897 00:28:02,730 --> 00:28:03,733 You know it. 898 00:28:03,766 --> 00:28:05,001 - This is grocery shopping. 899 00:28:05,101 --> 00:28:07,105 To basically go grocery shopping 900 00:28:07,139 --> 00:28:08,909 instead of fighting and throwing 901 00:28:09,009 --> 00:28:10,345 elbows for ingredients. 902 00:28:10,345 --> 00:28:14,755 - Austin, 5, 4, 3, 2, 1. 903 00:28:14,789 --> 00:28:16,024 Let's go, Austin. 904 00:28:16,057 --> 00:28:17,426 OK, grab your protein, young man. 905 00:28:17,459 --> 00:28:20,032 - I cannot believe that Megan passed up a ribeye 906 00:28:20,065 --> 00:28:21,902 to go for freaking lamb. 907 00:28:21,935 --> 00:28:23,205 - 16 seconds, Beatrice. 908 00:28:23,305 --> 00:28:24,407 - Yes, heard. 909 00:28:24,440 --> 00:28:25,577 - If Beatrice sees a truffle, she's going for it. 910 00:28:25,643 --> 00:28:28,348 So I want to try and throw her off her game a little bit. 911 00:28:28,348 --> 00:28:30,085 Give me that truffle, baby. 912 00:28:30,185 --> 00:28:34,360 - 5, 4, 3, 2, 1. 913 00:28:34,460 --> 00:28:35,630 Let's go. 914 00:28:35,630 --> 00:28:37,099 Off you go. 915 00:28:37,099 --> 00:28:38,101 Pork chop. 916 00:28:38,101 --> 00:28:39,103 Love that. 917 00:28:39,136 --> 00:28:40,439 Really good. 918 00:28:40,472 --> 00:28:43,646 - I'm grabbing cabbage, onions, red miso. 919 00:28:43,679 --> 00:28:45,249 I got literally everything I want. 920 00:28:45,349 --> 00:28:46,150 OK, OK, OK, OK. 921 00:28:46,184 --> 00:28:47,386 Let's go, let's go, let's go. 922 00:28:47,420 --> 00:28:48,556 - Final round. 923 00:28:48,656 --> 00:28:49,792 Make it count. 924 00:28:49,825 --> 00:28:50,794 - Heard. - Yes, Chef. 925 00:28:50,827 --> 00:28:52,530 - 31 minutes to go. 926 00:28:52,530 --> 00:28:53,666 Right, Meg, what did you grab? 927 00:28:53,766 --> 00:28:54,969 - I grabbed that rack of lamb, chef. 928 00:28:55,069 --> 00:28:56,337 - So you're gonna roast the rack. 929 00:28:56,337 --> 00:28:57,774 - I want to put panko crust on there. 930 00:28:57,808 --> 00:28:59,043 I want to throw some herbs in there. 931 00:28:59,043 --> 00:29:00,245 - And then get that in the oven. 932 00:29:00,245 --> 00:29:01,280 - Yes, Chef. 933 00:29:01,380 --> 00:29:02,684 I don't have time to waste. 934 00:29:02,784 --> 00:29:04,554 I need to get the rack of lamb in the oven 935 00:29:04,654 --> 00:29:05,824 as soon as humanly possible. 936 00:29:05,924 --> 00:29:07,827 If it's undercooked, it's absolutely ruined. 937 00:29:07,927 --> 00:29:10,332 And that's not how I'm gonna make Next Level Chef. 938 00:29:10,366 --> 00:29:12,537 - That's a big weight off your shoulders. 939 00:29:12,637 --> 00:29:14,240 - Yes, Chef. 940 00:29:14,340 --> 00:29:16,812 - Start thinking about the plating as well, yes? 941 00:29:16,846 --> 00:29:17,847 - Heard, Chef. 942 00:29:17,947 --> 00:29:19,216 - Please, final dish. 943 00:29:19,216 --> 00:29:20,687 - Good to see you up here again, Chef. 944 00:29:20,787 --> 00:29:22,055 - Someone who knows her plating. 945 00:29:22,155 --> 00:29:23,224 - All right. 946 00:29:23,258 --> 00:29:24,561 - You remember these nerve-wracking moments, 947 00:29:24,595 --> 00:29:25,863 this final cook. 948 00:29:25,963 --> 00:29:27,834 - Oh, this was when it really felt real. 949 00:29:27,934 --> 00:29:28,870 - Should we check in? 950 00:29:28,970 --> 00:29:30,072 - Yes, let's do it, Chef. 951 00:29:30,072 --> 00:29:32,276 - 26 minutes to go, guys. 952 00:29:32,376 --> 00:29:33,411 - Yes, Chef! 953 00:29:33,444 --> 00:29:34,681 - Beatrice? - Yes, Chef. 954 00:29:34,781 --> 00:29:35,950 - More motivation for you. 955 00:29:35,984 --> 00:29:37,554 - Hello, Gabi! - Hello, Beatrice. 956 00:29:37,587 --> 00:29:38,589 I love your energy. 957 00:29:38,689 --> 00:29:40,091 - Thank you. 958 00:29:40,091 --> 00:29:42,162 - So, Beatrice, you have this Japanese theme going on. 959 00:29:42,162 --> 00:29:43,097 - 100%. 960 00:29:43,197 --> 00:29:44,601 - How do we round off this menu? 961 00:29:44,634 --> 00:29:47,740 - So I'm gonna do a pork chop sando with this milk 962 00:29:47,841 --> 00:29:49,143 bread I have here. 963 00:29:49,243 --> 00:29:50,881 I'm gonna make a nice barbecue sauce, Chef. 964 00:29:50,981 --> 00:29:52,416 - Love it. - Love it. 965 00:29:52,517 --> 00:29:53,953 - You know, it might look simple in, like, execution, 966 00:29:53,986 --> 00:29:54,888 but it's really not. 967 00:29:54,988 --> 00:29:56,124 - You're taking a risk. 968 00:29:56,124 --> 00:29:57,326 Yeah, big risk, big reward, right? 969 00:29:57,326 --> 00:29:58,261 - Yes, Chef. 970 00:29:58,361 --> 00:30:00,332 A fried sandwich for the last cook. 971 00:30:00,432 --> 00:30:02,303 Risky? Yes. 972 00:30:02,336 --> 00:30:03,572 Kind of impressive? 973 00:30:03,672 --> 00:30:04,575 Maybe. 974 00:30:04,608 --> 00:30:05,710 - Good luck, young lady. 975 00:30:05,710 --> 00:30:07,313 - Yes, Chef. 976 00:30:07,413 --> 00:30:08,248 - Austin? 977 00:30:08,382 --> 00:30:09,585 - Hey, how we doing? - How you doing, Austin? 978 00:30:09,618 --> 00:30:10,986 - Good. 979 00:30:11,020 --> 00:30:12,990 So over here, I got a nice little beautiful ribeye. 980 00:30:13,091 --> 00:30:14,661 I'm making a Périgueux truffle sauce. 981 00:30:14,762 --> 00:30:16,666 And I'm also just gonna make it rain with truffles on top. 982 00:30:16,666 --> 00:30:19,872 I mean, nothing speaks elegance other than truffles on a plate. 983 00:30:19,872 --> 00:30:21,408 - You love to travel. 984 00:30:21,408 --> 00:30:23,412 So, you know, is that what this menu is speaking to? 985 00:30:23,513 --> 00:30:25,148 - I mean, I've never been to France before, 986 00:30:25,248 --> 00:30:27,419 but I studied in French culinary school in Chicago. 987 00:30:27,520 --> 00:30:30,192 So this is kind of a homage to living in Chicago. 988 00:30:30,292 --> 00:30:32,764 - Right, young man, listen, just under 17 minutes to go, 989 00:30:32,864 --> 00:30:34,033 OK? - Yes, Chef. 990 00:30:34,067 --> 00:30:35,002 - Yeah? Use that truffle wisely, right? 991 00:30:35,102 --> 00:30:37,507 - Yes. All right. - I have so much truffle here. 992 00:30:37,607 --> 00:30:40,647 ♪ ♪ 993 00:30:40,680 --> 00:30:42,784 - How are you doing, Megan? - I'm doing good, Gabi. 994 00:30:42,884 --> 00:30:44,319 - Great. - How are you? 995 00:30:44,420 --> 00:30:46,759 - How is this dish tying in with your other dishes today? 996 00:30:46,859 --> 00:30:48,161 - Like, kind of the Northwest seasons. 997 00:30:48,261 --> 00:30:50,633 Now I really want to go winter with the lamb. 998 00:30:50,734 --> 00:30:52,035 - Oh. - Things I find in my garden. 999 00:30:52,035 --> 00:30:53,772 I grow garlic in my garden and beets. 1000 00:30:53,806 --> 00:30:55,175 - Speaking my language, Megan. 1001 00:30:55,275 --> 00:30:57,412 Garden, veggies. - Love that. 1002 00:30:57,513 --> 00:30:58,816 Lamb is a little bit gamey. 1003 00:30:58,916 --> 00:31:00,185 How are we gonna tone that down? 1004 00:31:00,285 --> 00:31:01,755 - The sweetness from the roasted beets. 1005 00:31:01,789 --> 00:31:02,958 - Love that. - A balsamic glaze. 1006 00:31:03,058 --> 00:31:04,193 - Good. Good luck, girl. 1007 00:31:04,227 --> 00:31:05,530 Yeah? - Thank you so much. 1008 00:31:05,630 --> 00:31:06,598 - Keep going. - Thank you. 1009 00:31:06,665 --> 00:31:07,934 - Good luck, chefs. Leave it all on the table. 1010 00:31:08,034 --> 00:31:08,769 - Thank you so much. - This is it. 1011 00:31:08,903 --> 00:31:10,038 - An absolute pleasure having you here. 1012 00:31:10,038 --> 00:31:11,040 - Thank you, Chef. 1013 00:31:11,140 --> 00:31:12,043 - Thank you for the inspiration. 1014 00:31:12,143 --> 00:31:13,144 - Yes. - See you later. 1015 00:31:13,178 --> 00:31:14,180 - Thank you, Chef. See you later. 1016 00:31:14,280 --> 00:31:14,982 - Well done. Thank you. - All right. 1017 00:31:15,115 --> 00:31:18,121 - 14 minutes to go. both: Yes, Chef. 1018 00:31:18,221 --> 00:31:20,258 - [bleep] 1019 00:31:20,358 --> 00:31:21,061 - You OK? 1020 00:31:21,094 --> 00:31:22,797 - Yeah, just a burn. 1021 00:31:22,797 --> 00:31:25,803 I'm actually hurting pretty darn good. 1022 00:31:25,836 --> 00:31:27,072 - How's that hand, darling? 1023 00:31:27,072 --> 00:31:28,676 - It's all good. - Oh, no, show me. 1024 00:31:28,776 --> 00:31:29,945 Show me your hand, please. 1025 00:31:29,945 --> 00:31:31,347 Oh, my god. 1026 00:31:31,447 --> 00:31:33,953 - Everything is at stake in this cook, and I'm cooking 1027 00:31:34,053 --> 00:31:34,955 it practically one-handed. 1028 00:31:34,988 --> 00:31:36,725 - Do you need a medic? 1029 00:31:36,826 --> 00:31:37,727 Talk to me, Megan. 1030 00:31:37,827 --> 00:31:39,329 - [exhales] 1031 00:31:42,737 --> 00:31:44,574 [tense music] 1032 00:31:44,674 --> 00:31:46,077 - My hand really hurts. 1033 00:31:46,177 --> 00:31:48,949 This is the most monumentally inconvenient thing 1034 00:31:48,982 --> 00:31:50,520 that could happen right now. 1035 00:31:50,553 --> 00:31:51,955 But I can't stop cooking. 1036 00:31:51,988 --> 00:31:54,427 There's no time for me to be down for the count. 1037 00:31:54,460 --> 00:31:55,830 - Six minutes to go. 1038 00:31:55,863 --> 00:31:56,832 - Lamb should come out? 1039 00:31:56,865 --> 00:31:57,834 - Not yet, not yet. 1040 00:31:57,934 --> 00:31:59,236 - Stressing me out. 1041 00:31:59,269 --> 00:32:01,575 - Hold your nerve right to the very last minute. 1042 00:32:01,575 --> 00:32:02,978 - Yes, Chef. 1043 00:32:03,078 --> 00:32:05,382 - Austin, it's a caramelized onion puree, right? 1044 00:32:05,482 --> 00:32:06,985 - Yeah, I hit it with brandy as well. 1045 00:32:07,019 --> 00:32:08,388 - That's way too thin. - Yeah, yeah. 1046 00:32:08,488 --> 00:32:10,091 So that's--it's on the stove right now. 1047 00:32:10,125 --> 00:32:12,997 At this point, it just looks like a cream. 1048 00:32:13,031 --> 00:32:14,033 It's not a puree. 1049 00:32:14,133 --> 00:32:15,135 - Damn, what happened there? 1050 00:32:15,235 --> 00:32:16,437 Did you just add too much cream? 1051 00:32:16,538 --> 00:32:17,641 - Yeah, absolutely. 1052 00:32:17,641 --> 00:32:20,012 - You can always add, but you can't take away. 1053 00:32:20,112 --> 00:32:21,649 - This puree has to be perfect. 1054 00:32:21,749 --> 00:32:24,119 Otherwise, this dish could set off my whole menu. 1055 00:32:24,153 --> 00:32:27,861 - Is it worth caramelizing them down and then adding them to-- 1056 00:32:27,961 --> 00:32:29,396 if you're not happy with that getting too thin? 1057 00:32:29,396 --> 00:32:31,333 I'm just worried. - Understood. 1058 00:32:31,433 --> 00:32:32,670 Understood. 1059 00:32:32,771 --> 00:32:34,574 If Chef Ramsay's telling you, do it, don't ask questions. 1060 00:32:34,674 --> 00:32:37,681 So I have to sweat off some more onions as fast as I can. 1061 00:32:37,781 --> 00:32:41,054 I am totally up against this entire cook at this point. 1062 00:32:41,154 --> 00:32:44,026 Bring forward some really nice flavors. 1063 00:32:44,026 --> 00:32:45,763 - Two minutes, guys. - Yes, Chef. 1064 00:32:45,763 --> 00:32:46,765 - Start plating. 1065 00:32:46,765 --> 00:32:48,501 Dishes sound amazing. 1066 00:32:48,535 --> 00:32:49,470 Look at me. 1067 00:32:49,504 --> 00:32:50,606 You need to plate now. 1068 00:32:50,640 --> 00:32:51,608 Down to the wire. 1069 00:32:51,641 --> 00:32:53,980 60 seconds to go, yes? 1070 00:32:54,013 --> 00:32:55,015 Come on, you three. 1071 00:32:55,015 --> 00:32:56,552 Take it home, yes? 1072 00:32:56,652 --> 00:32:59,691 - This is literally the slice of my life. 1073 00:32:59,791 --> 00:33:03,666 What I need to see is perfectly pink, rare lamb. 1074 00:33:03,766 --> 00:33:05,637 - Let me see. Through. 1075 00:33:05,637 --> 00:33:06,938 Show me. Beautiful. 1076 00:33:07,038 --> 00:33:08,041 Absolutely beautiful. 1077 00:33:08,041 --> 00:33:09,644 30 seconds. 1078 00:33:09,644 --> 00:33:11,046 Make it count. Come on. 1079 00:33:11,046 --> 00:33:12,550 Meg, finish with salt, darling. 1080 00:33:12,650 --> 00:33:13,653 - Finish with salt, Chef. 1081 00:33:13,753 --> 00:33:15,055 - On the plate. Good. 1082 00:33:15,055 --> 00:33:16,056 Well done. 1083 00:33:16,090 --> 00:33:17,059 Come on, guys. 1084 00:33:17,059 --> 00:33:18,562 Final push. 1085 00:33:18,663 --> 00:33:24,173 10, 9, 8, 7, 6, 5, 1086 00:33:24,206 --> 00:33:28,916 4, 3, 2, 1, and stop! 1087 00:33:28,949 --> 00:33:30,653 - Whoo! 1088 00:33:30,653 --> 00:33:31,655 - Thank you. 1089 00:33:31,655 --> 00:33:32,824 - Well done. 1090 00:33:32,924 --> 00:33:33,826 Megan. 1091 00:33:33,926 --> 00:33:35,797 - Thank you. 1092 00:33:35,897 --> 00:33:37,299 - Well done. Well done. 1093 00:33:37,399 --> 00:33:38,368 You good? 1094 00:33:38,401 --> 00:33:39,972 - [laughs] 1095 00:33:40,072 --> 00:33:43,078 [tense music] 1096 00:33:43,078 --> 00:33:45,248 All right, Richard and Nyesha, welcome back. 1097 00:33:45,348 --> 00:33:49,558 That was one of the most exciting finale final cooks. 1098 00:33:49,658 --> 00:33:50,860 What a performance. 1099 00:33:50,893 --> 00:33:52,697 We've got some incredible dishes for you to taste. 1100 00:33:52,697 --> 00:33:54,233 - Wow. 1101 00:33:54,233 --> 00:33:55,837 - Let's start off with this beautifully herb-crusted rack 1102 00:33:55,870 --> 00:33:57,372 of lamb served with roasted beets, 1103 00:33:57,472 --> 00:34:00,478 sautéed down with a beautiful reduction cooked by Megan. 1104 00:34:00,580 --> 00:34:04,120 - Visually, I don't think I've seen a rack of lamb cooked this 1105 00:34:04,220 --> 00:34:05,756 well on "Next Level Chef." 1106 00:34:05,756 --> 00:34:07,960 Even the other parts of the plate, it's just classic. 1107 00:34:07,994 --> 00:34:12,036 ♪ ♪ 1108 00:34:12,036 --> 00:34:15,341 The lamb is cooked perfectly, and the sweetness of the beets 1109 00:34:15,375 --> 00:34:16,645 is really, really appropriate. 1110 00:34:16,745 --> 00:34:18,982 It's an incredible dish and maybe your best 1111 00:34:19,016 --> 00:34:20,452 one of the whole competition. 1112 00:34:20,485 --> 00:34:21,387 - Thank you. 1113 00:34:21,487 --> 00:34:24,259 - Lamb is cooked absolutely beautifully. 1114 00:34:24,293 --> 00:34:25,997 The sort of roundness from the jus, 1115 00:34:26,030 --> 00:34:27,667 it's just really impeccable. 1116 00:34:27,667 --> 00:34:31,842 - It's a dangerous move, sweet beets with an expensive lamb, 1117 00:34:31,842 --> 00:34:33,111 but it actually works. 1118 00:34:33,144 --> 00:34:34,346 The sauce could've been a touch less 1119 00:34:34,380 --> 00:34:35,850 reduced, but really well done. 1120 00:34:35,850 --> 00:34:36,852 - Thank you so much. 1121 00:34:36,885 --> 00:34:38,254 Thank you. 1122 00:34:38,254 --> 00:34:39,991 - Our second dish was cooked by Beatrice. 1123 00:34:40,024 --> 00:34:43,297 This is a modern take on a katsu sando. 1124 00:34:43,398 --> 00:34:45,034 Breaded, beautifully cooked pork chop, 1125 00:34:45,135 --> 00:34:47,272 barbecue sauce with a cabbage slaw. 1126 00:34:47,306 --> 00:34:51,481 - It reads street food with confidence, which I love. 1127 00:34:51,582 --> 00:34:56,692 ♪ ♪ 1128 00:34:56,792 --> 00:34:59,898 - Evidence a sandwich can hold its own with a more 1129 00:34:59,898 --> 00:35:01,868 fine-dining presentation. 1130 00:35:01,902 --> 00:35:03,506 This is a textural wonderland. 1131 00:35:03,606 --> 00:35:04,674 You have soft. 1132 00:35:04,674 --> 00:35:06,512 You have crunchy and a flavor wonderland. 1133 00:35:06,612 --> 00:35:07,514 You have salty. 1134 00:35:07,614 --> 00:35:08,515 You have sweet. 1135 00:35:08,615 --> 00:35:09,918 Good job. 1136 00:35:09,951 --> 00:35:11,822 - I prefer the bread just to be a little bit more rolled out, 1137 00:35:11,922 --> 00:35:15,629 so sort of the ratio works, but the pork is cooked deliciously. 1138 00:35:15,662 --> 00:35:16,632 - Thank you. 1139 00:35:16,665 --> 00:35:17,700 - Really well done. 1140 00:35:17,800 --> 00:35:19,904 Finally, this is a ribeye cooked by Austin. 1141 00:35:20,004 --> 00:35:21,908 Caramelized onion puree finished 1142 00:35:22,008 --> 00:35:24,213 with cream and a sauce Périgueux 1143 00:35:24,313 --> 00:35:25,983 classic French cuisine. 1144 00:35:26,017 --> 00:35:28,889 - I can see the luxury with all of the truffles on this plate. 1145 00:35:28,989 --> 00:35:32,062 It might be a little less refined than some of the plates 1146 00:35:32,162 --> 00:35:33,464 that I've seen from you, but you 1147 00:35:33,565 --> 00:35:34,935 can tell that it's gonna be delicious with all 1148 00:35:35,035 --> 00:35:35,970 of that sauce. 1149 00:35:36,070 --> 00:35:39,309 ♪ ♪ 1150 00:35:39,409 --> 00:35:41,046 - Very classic flavors together. 1151 00:35:41,080 --> 00:35:42,216 Really smart. 1152 00:35:42,316 --> 00:35:43,686 I definitely see you on this plate. 1153 00:35:43,719 --> 00:35:47,092 The perfume of the aroma and the truffles is-- 1154 00:35:47,192 --> 00:35:48,796 it's just captivating. 1155 00:35:48,896 --> 00:35:51,000 Sauce Périgueux, just incredible. 1156 00:35:51,033 --> 00:35:55,375 Really smart use of making a statement in a finale dish. 1157 00:35:55,475 --> 00:35:58,381 - The truffle brings a lot of flavor to this sauce. 1158 00:35:58,481 --> 00:36:00,485 The puree is a little nondescript, to be honest, 1159 00:36:00,587 --> 00:36:04,126 but again, the truffle brings so much luxury to this dish. 1160 00:36:04,226 --> 00:36:06,497 - You cook with such intelligence. 1161 00:36:06,531 --> 00:36:07,967 The flavor profile is there. 1162 00:36:08,068 --> 00:36:09,570 The sauce Périgueux is exceptional. 1163 00:36:09,670 --> 00:36:10,907 - Yes, Chef. 1164 00:36:11,007 --> 00:36:13,612 - Right now, Richard, Nyesha, and myself need a moment 1165 00:36:13,612 --> 00:36:16,250 to really understand the balance of all three 1166 00:36:16,350 --> 00:36:19,223 dishes together and then announce our "Next Level 1167 00:36:19,323 --> 00:36:20,526 Chef" winner. 1168 00:36:20,626 --> 00:36:24,099 This is gonna be a very tough decision. 1169 00:36:24,199 --> 00:36:25,235 Please head to the lounge. 1170 00:36:25,235 --> 00:36:26,237 - Thank you, chefs. 1171 00:36:26,270 --> 00:36:27,238 - Thank you. 1172 00:36:27,272 --> 00:36:29,243 ♪ ♪ 1173 00:36:29,276 --> 00:36:30,378 - It's never easy, is it? 1174 00:36:30,412 --> 00:36:31,582 - It's never easy. 1175 00:36:31,682 --> 00:36:33,117 ♪ ♪ 1176 00:36:33,117 --> 00:36:34,554 Shall we start with Beatrice? 1177 00:36:34,654 --> 00:36:37,660 She had the clearest vision, which I didn't expect. 1178 00:36:37,760 --> 00:36:40,566 That Japanese essence was there across every course. 1179 00:36:40,667 --> 00:36:42,904 - Played it like she's been cooking in Japanese restaurants 1180 00:36:43,004 --> 00:36:44,239 for 20 years. 1181 00:36:44,272 --> 00:36:45,342 She hasn't even been alive for 20 years. 1182 00:36:45,375 --> 00:36:46,645 - No, exactly that. 1183 00:36:46,678 --> 00:36:48,014 - I think her first course was the most 1184 00:36:48,114 --> 00:36:49,383 successful out of the menu. 1185 00:36:49,483 --> 00:36:51,254 Second course, for me, was the most lacking. 1186 00:36:51,354 --> 00:36:53,491 Sweet potato was thoroughly undercooked. 1187 00:36:53,592 --> 00:36:54,459 - Yeah. 1188 00:36:54,560 --> 00:36:55,529 Megan? 1189 00:36:55,630 --> 00:36:57,534 Kudos as her mentor because this girl 1190 00:36:57,567 --> 00:36:59,403 has been cooking like an absolute pro. 1191 00:36:59,504 --> 00:37:02,275 The theme of Megan's food was about the--the seasons 1192 00:37:02,376 --> 00:37:03,546 of the Northwest. 1193 00:37:03,579 --> 00:37:05,014 And the scallops were exceptional. 1194 00:37:05,115 --> 00:37:06,718 It's just a shame there was so much 1195 00:37:06,818 --> 00:37:08,688 garnish with that sea bass and those undercooked green beans. 1196 00:37:08,688 --> 00:37:10,291 - Yeah, it's almost like she got 1197 00:37:10,324 --> 00:37:12,162 through the sea bass quick to get to have 1198 00:37:12,195 --> 00:37:13,431 more time for the meat. 1199 00:37:13,532 --> 00:37:15,168 - Yeah, but I this lamb is the best entrée 1200 00:37:15,201 --> 00:37:16,504 out of all three tonight. 1201 00:37:16,604 --> 00:37:17,674 - 100%. 1202 00:37:17,774 --> 00:37:20,011 - Austin and the theme was about his travels. 1203 00:37:20,111 --> 00:37:22,149 He oozes sophistication. 1204 00:37:22,149 --> 00:37:23,418 You think of that red prawn dish 1205 00:37:23,451 --> 00:37:24,921 at the beginning, then the salmon. 1206 00:37:24,954 --> 00:37:27,026 - Austin's first two dishes were unbelievable. 1207 00:37:27,059 --> 00:37:28,461 He's very technical. 1208 00:37:28,562 --> 00:37:31,300 His least technical dish was this final dish where he 1209 00:37:31,300 --> 00:37:32,637 got tripped up a little bit. 1210 00:37:32,637 --> 00:37:33,572 both: Yeah. 1211 00:37:33,605 --> 00:37:35,175 - But his shrimp was so beautiful. 1212 00:37:35,208 --> 00:37:37,747 - The plating--stunning. 1213 00:37:37,780 --> 00:37:38,782 - It's a tough one. 1214 00:37:38,782 --> 00:37:39,851 - It really is. 1215 00:37:39,851 --> 00:37:41,588 Our chefs keep getting better and better. 1216 00:37:41,688 --> 00:37:43,893 The competition keeps getting harder and harder. 1217 00:37:43,993 --> 00:37:46,598 Two people from Team Blais are in the finals. 1218 00:37:46,698 --> 00:37:49,336 This is coming down to the finest of details. 1219 00:37:49,370 --> 00:37:50,739 ♪ ♪ 1220 00:37:53,912 --> 00:37:56,819 [dramatic music] 1221 00:37:56,919 --> 00:37:59,958 ♪ ♪ 1222 00:38:00,058 --> 00:38:02,395 [cheers and applause] 1223 00:38:06,471 --> 00:38:08,140 - This has been a hell of a ride. 1224 00:38:08,140 --> 00:38:11,080 This whole experience has already been life-changing. 1225 00:38:11,180 --> 00:38:12,182 [cheers and applause] 1226 00:38:12,215 --> 00:38:13,952 - Yeah! Yeah! Yeah! Yeah! Yeah! 1227 00:38:13,985 --> 00:38:16,156 [cheers and applause] 1228 00:38:16,256 --> 00:38:19,362 - It feels incredible seeing my brother, my best friend, 1229 00:38:19,462 --> 00:38:21,133 all these amazing people. 1230 00:38:21,233 --> 00:38:23,104 It's also very overwhelming. 1231 00:38:23,204 --> 00:38:24,975 - Oh, boy. 1232 00:38:25,075 --> 00:38:27,379 What a night. 1233 00:38:27,479 --> 00:38:29,651 - These next couple of minutes are just gonna decide 1234 00:38:29,751 --> 00:38:31,755 the future of one of us three. 1235 00:38:31,855 --> 00:38:35,530 And I really, really, really want that to be me. 1236 00:38:35,630 --> 00:38:37,499 - All of you, take a moment and soak this in. 1237 00:38:37,533 --> 00:38:39,102 What an extraordinary performance. 1238 00:38:39,202 --> 00:38:42,509 [cheers and applause] 1239 00:38:42,509 --> 00:38:44,981 This has been the most impressive 1240 00:38:45,081 --> 00:38:46,684 finale we've ever had. 1241 00:38:46,785 --> 00:38:49,056 You should all be incredibly proud. 1242 00:38:49,089 --> 00:38:51,394 Beatrice, you came into this competition as a young, 1243 00:38:51,427 --> 00:38:53,532 tenacious 18-year-old. 1244 00:38:53,532 --> 00:38:55,669 And you have risen brilliantly. 1245 00:38:55,769 --> 00:38:57,106 Well done. - Thank you, Chef. 1246 00:38:57,106 --> 00:38:58,107 - Really well done. 1247 00:38:58,140 --> 00:38:59,511 - Thank you. 1248 00:38:59,611 --> 00:39:01,113 - Austin, listen, you came into this competition 1249 00:39:01,113 --> 00:39:02,517 a technically skilled chef. 1250 00:39:02,550 --> 00:39:03,919 But what I love about your journey 1251 00:39:03,952 --> 00:39:05,388 is all of the heart and soul that you've 1252 00:39:05,388 --> 00:39:06,390 been pouring into it. 1253 00:39:06,390 --> 00:39:07,693 - Thank you, Chef. 1254 00:39:07,793 --> 00:39:09,429 - Megan, you should be so proud of yourself. 1255 00:39:09,530 --> 00:39:11,133 I know you're making a lot of home 1256 00:39:11,233 --> 00:39:13,137 cooks very proud and very excited 1257 00:39:13,237 --> 00:39:14,541 to see your journey ahead. 1258 00:39:14,541 --> 00:39:15,743 - Thank you so much. 1259 00:39:15,843 --> 00:39:16,945 Thank you. 1260 00:39:16,945 --> 00:39:19,684 - OK, you three, we've come to a decision. 1261 00:39:19,717 --> 00:39:24,292 One of you is on the brink of being crowned our "Next Level 1262 00:39:24,292 --> 00:39:27,299 Chef," winning that extraordinary 1263 00:39:27,399 --> 00:39:29,571 year-long mentorship with Nyesha Arrington, 1264 00:39:29,571 --> 00:39:31,073 Richard Blais, and myself. 1265 00:39:31,106 --> 00:39:36,417 And that comes with a check for a quarter of a million dollars. 1266 00:39:36,417 --> 00:39:39,289 [cheers and applause] 1267 00:39:39,323 --> 00:39:45,168 The winner of "Next Level Chef" is-- 1268 00:39:45,268 --> 00:39:47,038 ♪ ♪ 1269 00:39:47,139 --> 00:39:48,340 - I want to win. 1270 00:39:48,440 --> 00:39:49,577 I've never wanted to win anything as bad 1271 00:39:49,610 --> 00:39:50,846 as I want to win right now. 1272 00:39:50,879 --> 00:39:52,616 I placed my knowledge on these plates. 1273 00:39:52,716 --> 00:39:54,186 I threw down with the best of them. 1274 00:39:54,186 --> 00:39:56,457 I cooked my ass off here. 1275 00:39:56,558 --> 00:39:58,628 - It would mean everything to me to win. 1276 00:39:58,729 --> 00:40:01,734 I want to change the world, and this is gonna get me there. 1277 00:40:01,835 --> 00:40:03,872 - I'm doing this for me and my family. 1278 00:40:03,872 --> 00:40:05,576 With a quarter of a million dollars, 1279 00:40:05,676 --> 00:40:07,547 I can absolutely realize my dream. 1280 00:40:07,580 --> 00:40:11,086 I am absolutely ready to be the "Next Level Chef." 1281 00:40:11,186 --> 00:40:13,792 - Congratulations goes to-- 1282 00:40:13,826 --> 00:40:18,969 ♪ ♪ 1283 00:40:19,069 --> 00:40:20,105 Austin! 1284 00:40:20,205 --> 00:40:21,473 - Oh, my god! 1285 00:40:21,574 --> 00:40:24,346 [cheers and applause] 1286 00:40:24,447 --> 00:40:27,352 [dramatic music] 1287 00:40:27,386 --> 00:40:31,126 ♪ ♪ 1288 00:40:31,226 --> 00:40:33,264 - I am so proud of you. 1289 00:40:33,364 --> 00:40:34,499 - Good job. 1290 00:40:34,499 --> 00:40:35,703 Really good job! 1291 00:40:35,803 --> 00:40:36,972 [laughs] 1292 00:40:37,072 --> 00:40:38,341 - Come on. Well done. 1293 00:40:38,374 --> 00:40:39,476 - Thank you. Thank you. 1294 00:40:39,510 --> 00:40:40,478 - Well done. - Thank you. 1295 00:40:40,512 --> 00:40:41,481 - Come on. 1296 00:40:41,515 --> 00:40:42,750 Well done. Breathe. 1297 00:40:42,850 --> 00:40:44,219 Breathe, breathe, breathe. Your mentor. 1298 00:40:44,252 --> 00:40:46,090 Come on. - You did it, brother. 1299 00:40:46,190 --> 00:40:47,258 - Oh, my god. 1300 00:40:47,359 --> 00:40:48,628 Thank you so much. 1301 00:40:48,662 --> 00:40:50,264 - I'm so proud of you. - Thank you so much. 1302 00:40:50,364 --> 00:40:52,101 - I'm so proud of you. - How do you feel? 1303 00:40:52,135 --> 00:40:53,071 - Yeah, yeah. 1304 00:40:53,171 --> 00:40:54,473 I can't believe it. - It's so, so real now. 1305 00:40:54,507 --> 00:40:55,643 - Thank you so much. 1306 00:40:55,743 --> 00:40:57,145 - You're welcome, Austin. 1307 00:40:57,245 --> 00:40:59,517 - Man! [indistinct]. 1308 00:40:59,550 --> 00:41:01,387 - You made me so proud. 1309 00:41:01,387 --> 00:41:02,388 - Thank you. Thank you so much. 1310 00:41:02,422 --> 00:41:03,692 - You did so good. 1311 00:41:03,792 --> 00:41:05,261 - I couldn't be prouder to be on Team Blais. 1312 00:41:05,294 --> 00:41:06,798 - Ladies and gentlemen, please give 1313 00:41:06,898 --> 00:41:09,002 it up for our amazing runners-up, Megan and Beatrice. 1314 00:41:09,035 --> 00:41:12,376 [cheers and applause] 1315 00:41:12,376 --> 00:41:14,279 - I'm absolutely proud of myself, 1316 00:41:14,379 --> 00:41:15,682 how far I've come, the self-doubt 1317 00:41:15,782 --> 00:41:16,851 that I've let go of. 1318 00:41:16,984 --> 00:41:21,393 Just because I didn't win the title doesn't mean I lost. 1319 00:41:21,393 --> 00:41:22,396 Good job, babe. 1320 00:41:22,396 --> 00:41:23,698 Good job. 1321 00:41:23,798 --> 00:41:25,936 - I just feel really happy and proud of myself. 1322 00:41:25,936 --> 00:41:28,642 I 100% have let the world know who I am 1323 00:41:28,675 --> 00:41:31,280 and what I represent through this competition. 1324 00:41:31,314 --> 00:41:32,549 - How you feeling? 1325 00:41:32,549 --> 00:41:34,219 - I've put so much blood, sweat, 1326 00:41:34,219 --> 00:41:36,958 and tears into my chef career, and this is just all worth it. 1327 00:41:36,958 --> 00:41:39,564 Just to be able to cook with the most amazing chefs, 1328 00:41:39,664 --> 00:41:42,870 be mentored by the most amazing chefs. 1329 00:41:42,970 --> 00:41:46,009 This is a lifetime memory I'll never forget. 1330 00:41:46,009 --> 00:41:48,114 Oh, my god. 1331 00:41:48,147 --> 00:41:52,923 I'm the Next Level Chef. 1332 00:41:53,023 --> 00:41:55,327 Oh, my god! 1333 00:41:55,428 --> 00:41:56,430 - So proud of you. 1334 00:41:56,463 --> 00:41:57,700 - Thank you. 1335 00:41:57,800 --> 00:41:59,269 - Ladies and gentlemen, please give it up 1336 00:41:59,302 --> 00:42:01,307 for our amazing winner, Austin. 1337 00:42:01,340 --> 00:42:05,048 [cheers and applause] 1338 00:42:05,081 --> 00:42:06,551 I'm so happy for Austin. 1339 00:42:06,585 --> 00:42:09,824 This guy cooked with such control, finesse. 1340 00:42:09,858 --> 00:42:12,997 The only one issue I've got with Austin is his mentor. 1341 00:42:13,097 --> 00:42:15,936 Richard Blais is now the crowned champion. 1342 00:42:15,969 --> 00:42:16,905 Cheers. 1343 00:42:16,938 --> 00:42:17,707 Well done. 1344 00:42:17,807 --> 00:42:19,109 It's a bit like the Olympics. 1345 00:42:19,143 --> 00:42:21,447 I can handle it once every four years. 1346 00:42:21,548 --> 00:42:22,950 - You did it, man. - Amazing. 1347 00:42:22,984 --> 00:42:24,921 - You did it, brother. - Amazing. 1348 00:42:25,021 --> 00:42:25,923 - We won. 1349 00:42:26,023 --> 00:42:26,925 We did it. 1350 00:42:27,025 --> 00:42:28,595 We finally won. 1351 00:42:28,695 --> 00:42:30,064 - Oh, my gosh. 1352 00:42:30,164 --> 00:42:31,601 - I'm so proud of Austin. 1353 00:42:31,634 --> 00:42:32,870 Such an incredible chef. 1354 00:42:32,903 --> 00:42:34,405 He's got a heart of gold. 1355 00:42:34,439 --> 00:42:37,947 And, Gordon, I now have a winner on "Next Level Chef" 1356 00:42:37,980 --> 00:42:38,749 as well. 1357 00:42:38,849 --> 00:42:40,084 - Dinner is now on Austin. 1358 00:42:40,184 --> 00:42:42,756 [laughter] 1359 00:42:42,790 --> 00:42:44,627 - The competition is leveling up. 1360 00:42:44,727 --> 00:42:46,129 I may have won the first season, 1361 00:42:46,163 --> 00:42:47,900 and Gordon has taken the last two. 1362 00:42:48,000 --> 00:42:50,338 So Richard's been at home, putting 1363 00:42:50,338 --> 00:42:51,775 up his wall of schematics. 1364 00:42:51,875 --> 00:42:54,479 And if that's what it takes, that's what it takes. 1365 00:42:54,580 --> 00:42:55,649 Whoo! 1366 00:42:55,750 --> 00:42:57,285 Obviously, I always want to win, 1367 00:42:57,385 --> 00:43:00,659 but I think it would be fair if I let them win sometimes. 1368 00:43:00,759 --> 00:43:02,361 - Give it up for Austin, everybody. 1369 00:43:02,395 --> 00:43:03,364 Come on! 1370 00:43:03,364 --> 00:43:05,836 [cheers and applause] 1371 00:43:05,836 --> 00:43:06,771 - Whoo! 1372 00:43:06,805 --> 00:43:08,240 - You did it, brother. - Amazing. 1373 00:43:08,240 --> 00:43:09,242 - You did it, brother. 1374 00:43:09,342 --> 00:43:10,245 - Amazing! 1375 00:43:10,345 --> 00:43:13,016 ♪ ♪