(RICHARD, VO) Previously on Next Level Chef...
Welcome to the Next Level stadium.
(BLOWS WHISTLE) Are you kidding me?!
- (LAUGHTER) - (DARIAN, HOLLERING) Goal!
(NYESHA) A World Cup fusion dish.
England, Germany, and Brazil.
Flavors of Mexico.
(ANDY) What can we do with Canada? (BLEEP)
That was a terrible decision!
The chefs heading into the elimination are Cole and Andy.
- Oh, (BLEEP)! - What's the matter?
That wasn't on.
The dish I'm sending home is gonna be the lamb
with the pistachios.
- (RICHARD) Andy. - (CLAPPING)
(GORDON, VO) And tonight...
For the first time ever,
the protein you pick
will be a surprise.
(SHRIEKING) Are you kidding me?!
Gotta get that fish in the pan, Cole.
- (BLEEP) - (GORDON) You okay?
(RICHARD) You guys are giving me an absolute heart attack.
(HI-ENERGY ROCK MUSIC)
(VALIANT MUSIC)
- Here they are. - (CONNOR) Let's go.
- (CLAPPING) - (CONNOR WHOOPING)
Welcome to...
the semi-finals. Come on!
- (CLAPPING) - (COLE) Woo! Okay, let's go.
Semi-finals. Wha'? Wup, wup!
A new day, a new cook
to get in that final three, baby!
Honestly, you're so deserving, all four of you, to be here.
But it's anyone's game. It's that close.
Cole, you cook with such emotion.
And we can taste that. Where does that come from?
It comes from always having to dig deep in myself, chef.
I've had to be there for myself, be my support.
If you don't have anywhere to put those emotions
a good place to put them is in food.
So, this means everything to me.
Beautiful. Connor, how are you feeling?
I think about dropping out of school and wondering what path
could even give me light and hope in this life.
And finding food and having self-confidence through that.
I'm just literally taken aback.
Love that. Gabrielle, you cook with such confidence.
- It's the energy. - That energy that I bring
is just my everyday joy of being able to share what I love.
And cooking for others is a really intimate form of love.
I live for that.
Darian, what people fuel your passion for competition?
I always have my mom in the back of my head when I'm cooking.
Now listen, this is my drive, it's my motivation.
A single mom with six kids.
I just want to make my mom proud every day.
My wife is a big supporter of me, too.
Whatever I do, she's always there supporting me.
I just feel great to have those people in my background
I'm cooking for everyday.
Right. Are you ready for your final big challenge?
- (CHEFS) Yes, chef. - To get yourself
in to that grand finale, listen up.
- It's big. - Whoo.
Every single dish you've cooked in this competition
has led you to where you are now.
You've pivoted brilliantly.
You've adapted daily.
And you've really cooked outside
- your comfort zones. - Yes, chef.
But, today's challenge is all about you and your legacy.
Oh, I like that.
You'll have 30 minutes to create a dish
- that defines you, as a chef. - Whew.
A dish that you'd want to be remembered by.
Let us understand who you are, put it on that plate.
That's what's gonna get you to the finale.
- Yes, chef. - (GORDON) But...
because this is your final test...
(DRAMATIC BEAT)
...come on, you know us by now,
we are not gonna make this easy.
- For the first time ever... - Wow. For the first time.
...the protein you pick...
will be a surprise.
On that platform will be five domes.
Under each is an amazing protein.
You will choose a dome without knowing what's underneath it...
- Come on. - ...and you'll need to cook
- with whatever you grab. - (BLOWS RASPBERRY)
If you look at my track record, it's been consistency,
treating the stars of my dishes with the utmost care.
If I can do that today,
you're gonna see me in the finale.
Once you unveil one, there is no turning back.
- Understood? - (CHEFS) Yes, chef.
Listen, what the four of you need to remember,
most importantly, is that at the end of today's challenge
the two best dishes will secure their place
- in the grand finale. - Let's go.
The remaining two chefs, you'll be battling it out
in the elimination cook-off for that final spot.
- (CHEFS) Yes, chef. - (SHARP EXHALE)
You know, I'm always a competitive person, but...
right now it's like turn it up to the max.
Winning is the only option here.
Alright Darian, based on your performance last time 'round
you have that top kitchen all to yourself.
- You guys are jealous, huh? - (LAUGHTER)
But before we get up there, it's time to decide
what you're gonna do with that final Time Token of the season.
Ten seconds.
Do you take it... away from somebody?
Or do you have it for yourself?
I've been thinking about it, chef.
Without a doubt...
- I'm gonna take it for myself. - Smart.
I'm not gonna be able to see what the protein is
so I want to make sure if I get something I don't really want
I have that extra 10 seconds to really think
and build this dish, because this dish has to be legendary.
Can I look in a few? Nah...
- (LAUGHTER) - No, you can't look under a few.
You can look under one, and one only. Let's go.
Thank you, chef. Appreciate you.
Thank you very much and good luck, bud.
Head to the elevator and I will meet you there
shortly, yes? Together, you and I, man.
- Let's go. - (GORDON) Let's go.
Good luck, Darian. Lock in, dude.
Yes, chef. (CHUCKLES)
(ROCK MUSIC)
(DRAMATIC BEATS) (ELEVATOR HUMS, PINGS)
Ha-ha!
I don't have to run for a station, it's just me.
I earned this.
Woo!
(ELEVATOR PINGS)
(GABRIELLE) Vibes.
(CONNOR) Exquisite vibes, come on!
Oh, it's gonna be some wild (BLEEP).
- Yeah. - Get ready for it.
Let's go, Cole. (COMMAND VOICE) You got this!
(ELEVATOR PINGS)
This is such a dream come true,
getting a one-on-one experience with Chef Arrington.
I've admired her since before
I even came into this competition.
She shows so much grit, so much strength,
and so much resilience herself.
I'm really excited to see what magic I can cook up
down here under her guidance.
- (ELEVATOR HUMS, PINGS) - (GORDON) Come on, let's go!
- Let's go Cole, you got this. - Thanks, chef!
- Come on, girl! - Hey, chef.
Hey. How you feeling?
- I'm excited. - Amazing! Me, too.
I've been waiting for this moment to cook with you.
- I'm so excited! - Talk to me about your strategy
and how you're putting that intention
into your dish and storytelling.
I'm telling a story of resilience on that plate.
That's what I want to show, no matter what you go through
you can always get through it.
And that's what we want from you today, right?
To see who you are. All that resilience. All that grit.
- Thank you, chef. - (ELEVATOR PINGS)
- (RICHARD) Alright, let's go. - Good luck, guys.
What's going on? Gabrielle, Connor, doing good?
- Let's go! - Hi, chef.
Alright, welcome. Good to see you again.
This one's interesting 'cause the story is yours to write.
You worked so hard to get to this point.
Just promise me one thing, that you're gonna push
- all the way to the end. - Yes, chef.
We're not gonna leave one second left.
- No, chef. - We don't wanna walk out of here
thinking like, "Oh, I didn't do this."
Because I know it - even me many, many, many years later -
as a competitor it'll haunt you. No haunting nightmares.
- Hell no, chef. - No, thank you.
- (ELEVATOR PINGS) - (GORDON) There he is.
My man. Let's do this.
- You good, bud? - Yes, chef.
- How you feeling? - Appreciate it.
- I feel great, man. - Right, uh...
This is it. One cook, 30 minutes.
That's what stands between you and getting into the finale.
It's tough because underneath us we got three serious competitors
- that are hungry for that final. - Yes, chef.
What're you hoping for down there?
I was hoping for a nice filet first choice.
Filet would be a dream. You ready? Line up, bud.
- Yes, chef. - (PLATFORM HUMMING)
One cook away to get yourself in the grand finale, yes?
- Yes, chef. - Platform's here.
- (PLATFORM BLEEPS) - Let's go, my man!
- (URGENT MUSIC) - Where are you going?
They're gonna be playing some mind game with me.
I'm just gonna pick a random one,
off to the side.
(GORDON) Look at that!
- Ooh! (LAUGHS) - (BLEEP)
(SHRIEKING) Are you kidding me?!
Oh, my goodness me. You got it! Truffle there.
- Ooh, yes! - The black truffle. Yes.
Truffles on this bad boy? I'm taking that.
Potatoes you got? Five seconds.
I cook the best steak au poivre.
Shallots... It's my kid's favorite,
my wife and my mom. Broccoli...
Oh, my Lord. Bourbon!
Yo.
- Ooh. - Look at that! You good?
Yes, chef. Looking good.
- Straight outta the gate! - (HOLLERING) Woo-eee!
(LAUGHTER)
(RICHARD) And... we're off!
What protein are you gonna grab? A pork chop?
When I'm thinkin' about my legacy
I'm not really thinkin' pork chop, but...
- gonna have to make it work. - Okay, let's grab vegetables.
I'm grabbing fennel and chilies and baby carrots.
I'm hoping to see some little taste of Mexico
but nobody's thinkin' pork chop when they think of Mexico.
Where's the potatoes? I'm kinda all over the place.
What protein are you gonna grab?
Pristine.
Can you get that back to the station?
- Oh! - (THUD)
Send me more stuff!
A lobster claw. A gift from the gods!
Oh, my God. I didn't even know what fell
until I really looked at it. That's half my dish.
Pasta over here, Gabrielle. Caviar over here.
- Ten seconds, let's go, okay? - Oh, (BLEEP)!
Citrus is the one thing,
for sure, I know I need 'cause I have seafood.
You got sweet potatoes, you have celery root.
That's a good purée.
(LAUGHING) Where Are the lemons? My God!
- (PLATFORM HUMMING) - Grab it or regret it.
- You got it? - Careful, careful, careful!
It's all you, baby.
- Alright. - You got one and two.
Which one are you gonna choose, right or left?
(COLE SIGHS)
- Come on, let's go, girl! - Okay!
Pass it to me. You got a turbot, beautiful.
- Turbot... - Fish.
I've never cooked it but I'm glad I got seafood.
That's what I really wanted anyways.
I like turnips, I like this...
Parsnip, beautiful.
We have some citrus here.
Definitely need citrus.
You have five seconds. Kohlrabi, amazing.
Got some parsley, got baby corn.
(PLATFORM CLACKS, HUMS)
(NYESHA) Beautiful grab.
- Alright Cole, you ready? - Yes, chef.
Thirty minutes starts right now. Let's go!
Oh, that was horrible!
- Okay. - Ugh!
- So we lost the lobster claw. - Yes, we did, yes, we did.
I've just dropped half my dish to the basement.
I have no citrus, no herbs.
- I'm like sick to my stomach. - (TENSE MUSIC)
Do you have an idea working?
(FRUSTRATED SIGH) I'm really trying to figure that out here.
(GROANS) Okay.
(MUSIC ENDS)
(TENSE MUSIC)
Gabrielle, what're we thinking?
- Just visualizing. - Okay, alright.
We got lobster, we got cockles.
I could just make a really nice green fregola here.
- Like a risotto or pasta style? - Exactly.
It's tight on the center of the plate.
- Yes. - Butter-poached lobster tail
is gonna curl up right on top of it.
Simple Mediterranean food, Italian food.
- This is your wheelhouse. - Yes, chef.
So listen, this is a legacy challenge.
Legacy is everything to me. Um, my dad passed in 2020 and...
(SHARP EXHALE) his legacy in carrying on, you know,
what I'm meant to do, it's his Italian heritage
and that's, I feel like, what really brought
this all forth for me, so...
- What was your dad's name? - Frank.
- Frank. This is for Frank. - This is for Frank.
- I lost my dad in 2020 as well. - Did you? I'm sorry.
Yeah, so I get it. So let's do it for Frank, okay?
- Absolutely. - I love it.
I loved cooking for my dad and...
I know he'd be really proud of me, and...
doing this for him
and with him in mind is really empowering.
And I just want to do it justice.
(URGENT MUSIC)
- (CONNOR) Time check, chef? - Twenty-five minutes left.
- What are we making? - I got beautiful pork chop.
Ginger coconut purée.
It's almost like a deconstructed curry.
Then I want to highlight my veg, I want to highlight
grilled fennel, grilled baby carrots.
And pork chop was my grandpa's favorite.
Really? It was your grandpa's favorite.
Bob Kane was one of my heroes, man.
Gone too soon, but he was the kind of guy
who was doing musicals for fun, like in his 70s,
producing and singing.
It's just like he followed his heart to a tee.
So you're building on the legacy of grandpa Bob.
This is as sentimental as I could be right now, chef.
- This is for Bob, man. - RIP, this is for Bob.
(BOTH) Let's go.
(UPBEAT STRING MUSIC)
How well does turbot take spice, chef?
It takes spice, but you know,
think about if that's what you really want.
I have to work with a protein I've never worked with before
and I'm not really familiar with.
And I am nervous.
(MUSIC INTENSIFIES)
Kohlrabi, I've never tasted Kohlrabi.
A little worried about this pork chop.
Is it browned? - Not yet.
Okay.
I don't know what the heck is happening with my pork.
I covered it with a big dish
to try to get that max surface area
but it's taking me a long time
to get a little bit of color on there.
Alright, Gabrielle, we have the lobster now?
It's fine now, but we don't want to overcook it.
- Okay. - Think of it like
- a slow bubbling jacuzzi, okay? - Okay, okay.
- Gabrielle, you got good hands? - Yep.
Butter hands.
(DRAMATIC MUSIC)
- You good? - Yes, chef.
(GORDON) Twenty minutes to go, okay?
What are you gonna with the potato?
I was gonna mash them.
I only got one, though.
You could do a little fondant potato?
Ooh, I like that.
Tell me about the legacy, Darian, in this dish.
Most Jamaican chef only cook Jamaican food.
And I just didn't want to be that.
I want to be different, to show that
I can cook any cuisine that come my way.
I just want to show people and families who look like me
that it's possible, you know, to do stuff like this
and get to your goals and dreams.
You've been away from home for a long time?
For A long time. Miss home, miss my wife and kids, man.
Here's a little bit of inspiration.
Have a look at that platform, please.
Hi, Daddy!
Oh, my goodness!
We miss you so much. We love you.
It's so hard here without you.
- We miss your food, obviously. - Oh, man.
We miss your hugs and kisses,
but we know you're killing it because...
Everyone knows you're the best chef in town
and you can do anything.
(ALL HOLLERING) Let's go!
How beautiful is that?! C'mon!
Hup! Inspiration right?
We're doing it for the family, yes?
You okay? C'mon man, you got this.
- (EMOTIONAL) I miss them, man. - I know, I know, I know.
Hey, what a perfect little time for some inspiration, right?
Phew! I feel like my kids are growing up so fast.
I want to make sure I be at all of their dance recital,
soccer practice...
Family is everything, okay? Come on, man.
I never had that, I never have a dad to be there
and show up for me. And like, so I know the feeling.
I don't want my kids to go through that.
That's why I'm gonna do whatever I can to get that win.
It's for my family, it's for my legacy.
- You good? - Yes, chef.
Come on. I know you can do it.
Gabrielle, over to the platform here.
We got a special message for you, okay?
I'll keep an eye on the stove.
- Hi, Mom! - Hi, Mommy!
- Love you, Gab. - Hi.
I'm so proud of you. Your family's waiting for you
to have you at our table. Love you bunches.
- (SCREECHING) Hey, Mommy! - Hi, babe. We miss you.
- Hi my Mommy! - We're cheering for you.
Everybody at home's rooting for you.
- Bye Mama. - See you soon. We love you.
I got my babies.
And this is why I'm here.
To change their lives and...
you know, to make a better living for us.
Connor, over from the platform. We got a message for you.
You need me to keep an eye on something for you?
I think I'm good, chef.
Connor to me, your superpower
has always been your boldness
to try new things and your intuition.
You're cool, you're calm, you're confident.
You got this Connor, go get 'em.
Alright! Love you guys. What a crazy time!
Y'all making me cry. You guys are gonna make me
- cry up in this piece, man. - (CONNOR CHUCKLES)
I think you can use a little inspiration.
Take a look at the platform, chef.
- Hi, Cole. - (COLE CHUCKLES)
It's Auntie Lisa.
Ever since you were a little girl
you've been very competitive.
And wow, look at you now.
We're so proud of you.
Your family loves you so much.
- You got this, keep it up. - Oh, man.
- Who is that? - That's my aunt.
(EMOTIONAL) She raised me, man.
We love an auntie.
I've got my nephew at home and had a very strong hand
in raising that young man. I can really relate to that.
- Beautiful. - Yeah.
In terms of storyline heritage on the dish
where are you drawing that inspiration from?
The last letter my grandmother wrote me she said,
"Whatever you do, don't forget I love you."
Um, so I'm really just channeling a lot of that.
(EMOTIONAL) You know, I feel like...
Both my parents struggled with addiction
and I didn't have the tools
- that I have today. - Girl, who did?
We don't have access to that knowledge
- unless it's lived experience. - Yeah.
And it doesn't come until later stages of life.
But imagine everything that you're gonna do
in your life going forward to inspire people.
Yes, for sure.
Winning this competition will show
myself that I am capable of hard things
and that resilience does pay off.
(NYESHA) Cole, you're halfway.
That leaves me 15 minutes, chef.
A strong 15 minutes, chef.
Connor, what's the matter?
A little worried about that pork chop.
Yeah? Okay. You're going kinda
low and slow with it, right? You're okay with that?
- (BLEEP) - You're gonna overcook the chop.
Pull the pork chop, man. It's done, okay?
My pan wasn't as hot as it needed to be for the pork.
This pork is overcooked.
Let's go, Connor. Gotta pull it together, dude.
- We gotta move, yeah? - Yes, chef.
Oh, God. You guys are giving me
an absolute heart attack over here, man.
(DRAMATIC BEAT)
- Just over 10 minutes to go. - Yes, chef. Appreciate you.
(RICHARD) Okay, the pork chop's resting.
The first time I've been worried about a protein
in the entire competition
and it's coming at literally the most important stage.
What I love about you, I said it before,
is that you are laid back and cool and calm.
I wanna make sure you get everything done.
Yes, chef. All I can do at this point
is just let it rest and make sure all these
secondary elements are perfectly cooked.
This is for everything we've been working at
and I am not ready to frickin' fall down.
(UPBEAT MUSIC)
- Okay, that's just wine? - Yep.
Okay. Pasta's cooking?
Pasta's not in yet. I don't have hot water.
- Yeah, let's start it, right? - Okay.
- Your lobster is out. - Yes.
I wish I had citrus, but I added a little vinegar
and I might as well have not had a protein.
Like, that's how badly I need this element.
That's all I need.
Gabrielle and Connor, this is it.
This is the get into the finale, okay?
It's been a tough cook, I'll be honest.
- Bring it in, everyone. - We got this (BLEEP).
- (COLE) This knife sucks. - (NYESHA) I know.
Let me see that.
- Thank you, chef. - My pleasure.
- Oh, wow. - Stay focused, chef.
You planning to drop your fish soon?
- Yes, chef. - Stay focused.
It's just under seven minutes, so I think in one minute
you drop your fish in, you complete that, okay?
(HI-STAKES MUSIC)
Get that bourbon in there. Flambé away.
- (DARIAN) Love the bourbon. - Oh, man.
In the cream sauce. My mom's favorite, too.
Is it really? And how close are you to mom?
Man, I wanna make Mom proud so much, man,
because she's been my mom and my dad all throughout my life.
She's home right now with my wife and kids,
- watching the kids. - That's amazing.
And she's working two of my restaurants, too.
And so she's a hard worker like my mom.
She's a hard worker. So I'm like, "If my mom show up
every day, I can do it, too." You know what I mean?
- I love that. - That's why there's no excuse.
Okay, double-check everything again, my man.
Every time.
In this part of the competition
everything is just so, so crucial, man.
You have to make sure that everything is on point.
(GORDON) Check your fondant potato.
My only worry was the potatoes because it's pretty thick.
It's gotta go back in the oven for a little bit.
- Right? - Yes, chef.
Love that.
Can't be, you know, sent to elimination
because I have tough potatoes.
(SHARP EXHALE)
(NYESHA) Five minutes.
Gotta get that fish in the pan, Cole!
- (BLEEP) - Let's go, let's go, let's go.
Presentation side first... presentation side first.
There you go. Turn the heat up.
It's finishing time now.
- No turning back now. Let's go. - (URGENT MUSIC)
(RICHARD) Three minutes, three minutes left.
Is this the purée over here? What is this?
That's my purée. I'm gonna add a little more
carrot and lime for color.
Purée is tasty, right?
Yeah, I gotta taste it again.
This is the most stressed and the most scattered
I've been throughout the whole competition.
It's... it's too bland. Needs more body.
I'm gonna go with a little bit more butternut as well.
- Got it. - I'm so panicked about the pork
and now the purée doesn't have a flavor.
It's just kinda lifeless.
It's not sweet enough. I might go with a little bit
- of sugar in the purée. - Where?
- Into the purée. - Um, okay.
Uh, don't get crazy, don't get crazy.
I like it.
(NYESHA) Not a lot of time left.
Think about how you're plating this.
Yeah, pull it out.
Get your glaze next to your plates.
Okay, Cole. Two minutes, start plating.
You got this.
Right, plenty of this delicious sauce on the top, okay?
- Nice nest for your fish. - (UPLIFTING MUSIC)
(RICHARD) This is for Bob, this is for Frank, let's go.
You got caviar and cockles. I like that Gabrielle.
I've never seen it before.
Kind of fun, yeah?
Keep it tight, Connor. You don't want to put it dead center.
- Keep it off center. - Yes, chef.
That way we can see the purée.
(URGENT MUSIC)
- Double-check your potato. - Yes, chef.
- Cross-examine everything. - I think we're looking good.
Bring it home, my man. It's your legacy, your future.
Ninety seconds, man. Ninety seconds to go.
(PLATFORM RUMBLING)
(NYESHA) Keep going. Yeah, nice and tight.
You have plenty of this garnish, right?
- Happy? - Yes, chef.
Platform's here.
Good job. Look what you just created? Ooh!
You're a chef.
- Thank you, chef. - Proud of you.
Platform is here.
Connor and Gabrielle, platform is here.
Okay, it's here.
It's gonna be moving soon, Connor.
(TENSE MUSIC)
Make sure those plates are clean.
Get everything on it you want?
Did you get every element, every garnish on there?
- Is this you on a plate? - This is me.
- That was a crazy cook, but... - That was a crazy cook.
- ...feels good. - That was a little unhinged,
let's be honest, a little unhinged.
You gotta reflect, be honest.
(GORDON) Over the top, nicely. Just let it--
- On the steak? - Yeah, just let it cascade over.
And stop there.
Then put some truffle on top. There you go!
The platform's there, my man. You turn, you burn.
Legacy is being created as we speak. (CLAPPING)
Well done!
Let's go. We did that, chef.
Oh, man! Great job, man.
- Thank you. Thank you so much. - Great job.
Let's put this one on the menu.
(ELEVATOR PINGS)
(VALIANT MUSIC)
(GORDON) Mm, mm, mmm...
We asked all of you to create a dish
that confirmed your legacy. Incredible.
Seriously. Where shall we start?
Happy to start in the basement.
- Yeah, let's go. - (GORDON) Let's go.
This is Cole's Pan-Seared Turbot
served with a hot pancetta vinaigrette over a parsnip purée
and a kohlrabi salad.
(SUSPENSEFUL MUSIC)
The turbot is cooked beautifully.
It really is a meaty fish, but the purée underneath the parsnip
and the sort of bacon vinaigrette
is a really nice complement.
Yeah, I love the little acidity that comes from the topping
there of the kohlrabi and the bacon vinaigrette.
Maybe just because it's such a big piece of turbot
would've liked to see a little more golden brown on the cook.
(GORDON) Middle floor.
(RICHARD) So we'll start right here.
This is Gabrielle's Butter-Poached Lobster
with a little bit of cockles and caviar,
which is fun to say.
Lobster's cooked beautifully.
Pasta underneath, beautifully as well.
Lovely combination - it looks so appealing to the eye.
It's... It's breathtaking.
What we need to focus on here is some citrus.
It's very rich underneath and the lobster's very sweet,
so it just needs some lemon or citrus at the end there
to lift that richness.
Really light, beautiful, elegant presentation.
I love and appreciate all of these oceanic flavors.
Really beautiful dish.
Yeah, I think this dish is incredibly feminine.
I think the lobster's cooked perfectly.
I know, Gabrielle, that you wanted a lemon so bad in there
and you used a little bit of vinegar,
but it's a really elegant dish.
I knew I needed some acidity
and shame on me for not finding a lemon.
Next up, we have Connor's
Miso-Glazed Pork Chop with a butternut-coconut purée,
- and some beautiful vegetables. - (GORDON) Lovely colors on here.
One issue I've got here is that the actual protein,
sadly, is very, very tough.
I don't know how you seared that or marinated it first,
but it's really hard.
Do we leave it in the pan too long, the pork?
I think the pork got...
yeah, started maybe in a cold pan.
(GORDON) It tightens it up immediately.
Exactly, then you're fighting for that color
when the temperature's already achieved, so...
Connor, having been your mentor through this competition,
the interesting thing about your palate
is you tend to grab a lot of sweet, on sweet, on sweet.
So the dish sort of eats a little bit on the sweeter side
with the coconut, the carrot, and the anise.
And the pork is definitely leaning towards
the overcooked side.
That's embarrassing. Top four? Overcooked pork chop?
Man, I'm swingin' for my grandpa's legacy
and I just don't really think I delivered
and did him justice with this one.
- Shall we move to the top? - (RICHARD) Let's go.
This is Darian's Peppercorn-Crusted Filet
just the top crusted.
Served with a fondant potato, glazed carrots,
a little touch of black truffle on top
and a bourbon-mushroom cream sauce.
Filet's cooked perfectly.
(SUSPENSEFUL MUSIC)
Well boy, did you get lucky with the Rolls-Royce grab,
as Gordon would say.
The filet is incredible.
I really appreciate the restraint in the peppercorn.
It's just fiery enough.
There's a lovely sort of luscious richness
coming from the mushroom and the truffle.
- A really nice dish. - Thank you, chef.
(RICHARD) Yeah, I was gonna say visually it's festive.
It's ringing holiday Friday, and I just got my paycheck.
It's something that you would talk for months
after devouring that.
Just crusting the top of the filet
shows how much control you had.
Yeah, it's very rare I'm lost for words in this competition,
but that is beautifully done. Really beautifully done.
Thank you, chef.
Okay, top four for a reason.
Two of you will be moving directly into the finale.
Oh boy, we need a very serious moment. Shall we?
(GORDON) Wow.
I dropped the ball completely on that cook.
And wow, Darian's filet.
I mean, this guy cooks with so much love.
Yeah, that dish was all about the legacy
dedicated to his mum. That's why he put so much care
and attention into it. And just crusting the top
- of the filet? - Oh!
That would go in any five-star hotel.
Middle floor? Uh, pork chop.
It just was not a good grab for him.
- (NYESHA) Yeah. - I personally feel bad about it.
- He hammered that pork chop. - (NYESHA) What happened?
Did he just get the pork in--
The pork chop goes on cold
- with the fat... - Damn.
The butter-poached lobster.
Beautiful to look at.
Smartly cooked, butter-poached.
It was screaming for citrus.
It was looking for a lemon, and so was she.
But lobster tail, tough to cook.
I thought the cook on it was perfect, an elegant dish.
- Right. - Again, the way that she plated
the caviar and the cockles, that was pretty smart too.
- I've never seen that. - Really beautiful.
And the lobster was cooked perfectly.
Cole's turbot? I mean, talk about refined.
She has learned so much from you.
It's really awesome to watch her cook and how she builds.
Also kohlrabi and parsnips are not the easiest vegetables,
so it shows a lot of growth that she's made on this.
I love that you said that, and you said the simplicity in it.
I mean, the turbot - maybe a little more cook on the filet?
- But a really elegant dish. - Yeah.
So two go straight into the finale.
I think there's three that are worthy straight off the bat.
- (RICHARD) I think there are. - Agreed.
- Yeah. - (GORDON) The turbot, the filet
- and the lobster. - (NYESHA) Yes.
Like we're sending someone
into the elimination that made a great dish.
They're all great dishes. It's like splitting hairs.
Oh, man.
Shall we?
(UNEASY MUSIC)
Well done, all four of you.
This has been a tough decision.
Gordon is absolutely right.
We don't take these decisions lightly, ever, and especially
with two spots heading into the finale on the line.
You're just cooking truly to the Next Level.
You should be really proud of yourselves.
Okay, so the first chef
that's earned the spot in the finale...
is...
Darian.
(DRAMATIC MUSIC)
- Good job, Darian. - Thank you.
Finals, baby!
Thank you, chef. Appreciate it.
Time to call the wife and like, "Guess what?!
"Going to the finals!"
I have to make them proud, man. I'm very proud of me too.
The chef that's gonna be joining Darian
in that grand finale is...
(MUSIC ENDS)
The chef that's gonna be joining Darian
in that grand finale is...
(TENSE DRUMBEAT)
(MUSIC BUILDS, ENDS)
...Cole.
- (BLEEP) - (DARIAN) Good job, good job.
(SCREECHING) Ah! I literally made it to the top three!
Like I literally have goosebumps right now.
Like what is happening?
What an incredible journey. Very proud of you.
- Thank you, chef. - Well done, Darian and Cole.
So proud of you both.
- (BOTH) Thank you, chef. - You gotta continue this.
You've raised the bar. You are at the Next Level.
- You cannot go down. - Yes, chef.
Oh, dear. Gabrielle, Connor, you have one more chance
both of you, to join Darian and Cole in the finale.
You'll have 25 minutes to create a Next Level dish
worthy of a spot in the finale. That's it.
Your last chance to showcase everything you've learned
across this competition goes into this final plate.
- Understood? - (BOTH) Yes, chef.
All four of you, head the elevator.
I'll join you shortly. Well done.
- (CHEFS SAYING THANKS) - Connor, Gabrielle, good luck.
You both can do this.
- (GABRIELLE) Thank you. - (CONNOR) Yes, chef.
- Good job, chefs. - I'm not gonna lie,
in the final with two mentees from GR team.
Oh my goodness. No, not happening.
What do you mean, no? Wha', wha', what?
You've seen what Connor can do. He's gonna pull it together.
- Do you think so? - I believe in him.
- I'm a little nervous
because he (BLEEP) the bed.
(PLATFORM HUMMING)
You guys gonna be alright.
(DRAMATIC MUSIC)
???-(DARIAN) I have no doubts. - Y'all got this.
This is, without a doubt,
the most important 25 minutes
of my culinary career.
- Right, let's go. - (DARIAN) Let's get it...
I am not ready to be done.
- It's down to the wire. - Yes.
No gimmicks, no themes, just a dish
good enough to get yourselves in the finale.
You're both capable of that. You know that?
Yes, chef.
- Line up, guys. - Thank you, chef.
- Let's go. - Let's go.
Twenty-five minutes is all that stands
between you and the finale. Make it count.
That platform will be descending any moment now.
- Good luck, chefs. - (PLATFORM HUMMING)
(GORDON) Five...
four...
three...
two... one.
- Let's go! Go! (CLAPS) - (COLE) Go, go, go, go, go!
Wow, a delicious veal chop.
Frickin' veal chops. You're joking me, right?
Like this is the last protein I would have ever picked.
(GORDON) Fresh peas there for anybody.
There are potatoes here, mushrooms here, guys.
Anything that I can see, I'm just blindly, blackout grabbing.
Think about your sauce, okay?
(GABRIELLE) Shallots, mint, tahini.
The key to everything Mediterranean.
It is the mother sauce of the Mediterranean world.
Think about your garnish too, yeah?
(CONNOR) I'm grabbing asparagus, some beautiful mushrooms,
and as many herbs as I can possibly find.
I'm going as classic as I can.
(GORDON) Right, let's go, c'mon!
You know what I got? Lemons, multiple lemons.
(BELLY LAUGHS)
(GORDON) Right, 25 minutes, guys, starts now, yes?
Oh, my God. I didn't grab the veal.
- You didn't what? - (SOMBER NOTE)
I am in elimination right now with no protein.
- Your veal is right there, chef. - It's right here.
Oh my God, I was like, "Where was I?"
I don't even remember touching that veal.
(WHIMSICAL MUSIC)
Like at all.
It's okay, take a deep breath. Reset, chef.
- I want you to relax, okay? - Oh, my God. Okay.
- Let's set this out. - I'm ready.
Tell me about the dish, where are we going?
I'm gonna do like a veal schnitzel .
Nice, take your time. Leave that bone in.
Kind of debating between the purée with a potato
- or the peas. - Whatever's quickest.
If anything, I think the mashed potatoes will work better.
- Okay. - Good, let's go.
I made schnitzel every other day
for a client for like a year and a half,
but I'm also freaking out.
I mean, this is a lot going on, there's a lot at stake,
and I didn't go this far to go home today.
Uh right, Connor, tell me about the dish. What're we gonna do?
I'm gonna do a classic bone-in veal chop.
- Good, good. - I'm gonna do a beautiful
pan sauce, garlic mustardy potatoes.
- Okay, good. - Then I've got some mushrooms
- and asparagus. - Get it nice and hot
- and get it seared first. - Yes, chef.
The bone in will give it more flavor.
- That I can do, chef. - Yes?
Five minutes gone, 20 minutes to go, yes?
You got this, Gabrielle. Bring it home, baby.
(HI-STAKES MUSIC)
Right, that veal is beautifully done, by the way.
Thank you, chef. Can I ask you about this?
- Of course. - I have a pea and tahini purée.
- Yes. - Do I go with that or potato?
At the end of the day, the choice is yours.
You got two nice purées. You gotta ask yourself
which one's gonna enhance your dish the most, alright?
I am juggling a lot. I have the potatoes going,
and I also have this minted pea-tahini purée.
That feels more me, but I'm really running a risk here,
not doing the kind of traditional what you'd expect.
The slightest slip-up will send you home right now,
and I'm not ready for that.
- Don't second-guess yourself. - Okay.
- Decisive, right? - Uh-huh.
Decisive, decisive, decisive, right?
(LIGHT MUSIC)
- Beautiful. - Thank you, chef.
Excellent. There you go, beautiful color.
Beautiful color. There you go, well done.
My pork chop today was tough, overcooked,
and that is not gonna happen again.
- We got sage, tarragon. - Beautiful, chef.
- (DARIAN) Nice, yep. - This veal chop has to be
perfectly cooked, but not over.
I'ma come back, lock the (BLEEP) in, and swing again.
- Focus on your sauce now... - Yes, chef.
- ...because the hero is done. - Yes, chef.
Focus now, Connor. Look at me.
Ten minutes to go, I want you to focus
and rein this in now a little bit, yes?
(URGENT MUSIC)
Gabrielle, watch the cook on that veal.
Don't overcook your veal.
Potatoes dried out, nice and fluffy.
- Cream on boiling, okay? - Yep.
Most people are going to expect a potato pairing here
with a veal schnitzel. I taste them and I'm like,
"Nah, forget it," and I go with my minted pea purée.
It's getting there. Potatoes are good.
I've already pivoted though, this is my backup.
It's a minted pea purée with tahini.
I love that vibrant color, Gabrielle.
- Always vibrant. - Always, always.
And remember to work nice and tidy.
- Yes, chef. - And create some space.
- Exactamundo. - Thank you, chef.
Mushrooms, beautifully cooked.
Drain them. Got some lovely color on there.
Seven minutes to go. In five minutes from now
we're gonna bring this home both of you, okay?
- (CONNOR) Yes, chef. - Ah, ah, ah!
- (THUD) - Oh, (BLEEP) me!
I just see my mushrooms and bacon
fly across the kitchen and I'm thinking,
- "Holy (BLEEP)" - (DRAMATIC MUSIC)
- I dropped it, chef. - You okay?
You dropped them all?
I'm seeing a core element of my dish
and a part of my chance at the finale
covering the floor.
(MUSIC ENDS)
(URGENT MUSIC)
- Ah, ah, ah! - Oh, (BLEEP)!
(GORDON) What happened?
- I dropped it, chef. - You slipped?
- I'm an idiot, chef. - Damn!
I dropped 90 percent of my mushroom and bacon-y goodness
that I've been nurturing and it's just on the floor.
And I'm thinkin'...
"How do we salvage this (BLEEP)?"
You dropped them all?
- No, I got a little bit. - It's fine.
Thank God I've got two tablespoons left
and I'm gonna use every little bit of that garnish
'cause I could still bring this together.
(GORDON) We're down to the final five minutes, guys, okay?
Right, I want you to focus on this (BLEEP) sauce now, okay?
- Yes, chef. - (HI-STAKES MUSIC)
- Who's got the edge right now? - (DARIAN) I like the technique
that Gabrielle is doing on her veal.
I like the fact that she pounded it out and breaded it,
but if Connor's cook is perfect, keeping it whole and on the top,
that's gonna be a showstopper.
Okay, guys, two minutes. Start plating, please.
Rein it in now. Start focusing on the plate.
Start imagining this dish, don't leave it to the last minute.
- Yes, chef. Thank you. - You bringing it all together?
(GORDON) Don't start dropping things now. Hey.
- (BLEEP) - Work with both hands.
- Yes, chef. - That way you won't be
dropping everything, okay?
Focus, focus, focus, focus, okay?
Okay, make it count now, okay? Make it count.
Thirty seconds to go! Lay them all on top of that.
- Sauce last, yes? - Yes, chef.
Okay, good. Clean the plate.
- Make it count now, okay? - Yes, chef.
Five, four, three,
two, one, and stop!
(CLAPPING)
(DARIAN AND COLE) Beautiful.
Woo! Well done.
- (ELEVATOR PINGS) - (DRAMATIC MUSIC)
Nyesha and Richard, what an incredible cook-off.
A Next Level dish worthy of a spot
in the finale.
Let's start with a delicious Veal Schnitzel
with a tahini, minted pea purée,
and alongside that you've got beautiful caramelized figs.
(SUSPENSEFUL MUSIC)
This is a study in beautiful colors
and freshness and lightness. I love, even, the schnitzel gets
the sort of lemon wedge on the side.
Classic preparation, absolutely textbook.
It's cooked really, really perfectly.
I think one of my favorite bites are that fig
with the crispy, beautiful veal schnitzel.
I love the sweetness from the peas.
Pea and mint - classic pairing.
For me, the tahini's just a little bit overpowering.
But very light and delicious and really lovely presentation.
Next up, this is a Pan-Roasted Veal Chop
and pencil asparagus, sautéed mushrooms with pan sauce.
(UNEASY MUSIC)
Another perfect execution when it comes to the protein.
This is an incredible expression of how to cook veal.
I would have loved more mushrooms.
Sort of feels like an afterthought.
I'm a sucker for sauce, I love this sort of reduction sauce
that's going with that veal. Potatoes are cooked well.
The asparagus, the mushrooms are beautifully roasted.
Maybe a little something sweet to sort of break up
some of the salinity and the earthiness of the mushrooms,
but again, I'm just trying to find something
that's not great with this dish.
Now for the most difficult decision of the night.
Nyesha, I'm gonna start with you.
Unlike usual, I'm gonna ask you which dish tonight
you are putting through into the grand finale.
- (SUSPENSEFUL MUSIC) - Tough choice.
Both great dishes, but...
I'm sending in the veal chop.
(SOMBER BEAT)
The dish that I'm sending into the finale, by a hair...
is the... veal...
chop.
(DRAMATIC BEAT)
Congratulations goes to...
Connor.
- (GENTLE MUSIC) - (NYESHA) Let's go!
Good job, you guys.
- (GABRIELLE, INDISTINCT) - (BLEEP)
(GORDON) Gabrielle, from a mentor's perspective
you've been a star pupil.
I know that's not the last we'll hear from you.
No, chef.
This has been... an unreal experience
and I feel like I've defied all odds.
I will forever, eternally be grateful for you all.
- (GORDON) Thank you. - (SNIFFLES)
Oh, I didn't think I'd be saying this,
but please say goodbye to your fellow chefs
and head to the elevator.
My last Gordon Girl.
- (MUFFLED) Love you... - (COLE, INDISTINCT)
I'm taking these boys down.
I'm so happy for you.
Come here. My God!
- Well done. I'm sorry. - Thank you so much.
(EMOTIONAL) Chef Ramsay, thank you so much.
Thank you for seeing in me
what I have so badly wanted to see in myself.
So proud.
Your fatherly presence in the kitchen
is remarkable.
Gordon's Girls!
Give it up everybody. Gabrielle, come on!
Well done, final four.
(GORDON) Oh, my goodness me.
(COLE) Love you!
(GORDON) Well done, well done, well done!
- Connor, congratulations. - Thank you, chef.
All three of you are just one step away
from claiming that quarter-million-dollar prize,
a one year mentorship from Richard Blais,
Nyesha Arrington and myself, and I promise you now
it will change your life forever.
- Are you kidding me?! - Unreal.
The three of you, get some rest!
And the next time we see you cook
I hope your timing... is to perfection.
- Heard, chef. - (GORDON) Good night.
- (DARIAN) Okay. - (CLAPPING)
- Thank you, chef. Thank you... - Congrats.
Get out! You did it. Come on, man!
- Let's go! - (RICHARD) Congrats, Cole.
Thank you. Thank you, chef.
Well done, bud.
(INDISTINCT)
(RICHARD) Good job, you three.
- Likewise. - (RICHARD) Push to the end.
- (COLE) Thank you, chef. - Get some rest.
- It's not over yet. - Well done!
- See you soon. Much love. - Well done!
Thank you, thank you, thank you.
Woo-eee! It's gonna be the three of us, man.
(NYESHA, VO) Next time on Next Level Chef...
This is the last time we're about to come out
of these doors.
(CHEERING)
Nothing less than excellence will do.
Final service, this is it.
See how it's uneven? Here, this part's not cooked.
$250,000 and the mentorship has always been in my mind.
And now it's time for me to put it in my hands.
(BLEEP) Don't slice that 'til the last minute
so the goodness stays in there.
(DARIAN) I can't believe this is finally happening.
What was that spice that's in my palate?
Be careful, I don't think you add any more spice.
May the best chef win, man.
(GORDON) The winner of Next Level Chef is...
(CHEERING AND APPLAUSE)