1 00:00:01,210 --> 00:00:02,501 Gordon: Previously on "next level chef"... 2 00:00:02,503 --> 00:00:06,505 Go! Today's challenge, a next-level steak dinner. 3 00:00:06,549 --> 00:00:10,050 Two of you will be sent into a head-to-head battle 4 00:00:10,094 --> 00:00:12,052 to determine who's going home. 5 00:00:12,096 --> 00:00:14,555 The winning dish-- the chicken. 6 00:00:14,598 --> 00:00:16,640 Congratulations, amber. 7 00:00:16,642 --> 00:00:18,642 I have got to level up. 8 00:00:18,686 --> 00:00:20,394 Tonight... 9 00:00:20,396 --> 00:00:24,356 Your main challenge for today is devoted to Italy! 10 00:00:24,400 --> 00:00:27,151 I make money with meatballs. I'm in this to win it. 11 00:00:27,194 --> 00:00:29,111 I grabbed the lobster! 12 00:00:29,155 --> 00:00:31,697 I have never cooked a live lobster. 13 00:00:31,741 --> 00:00:34,158 - What's wrong with me? - Let's go! 14 00:00:34,201 --> 00:00:35,367 The competition's gone up a level. 15 00:00:35,411 --> 00:00:36,952 I did not come to play today. 16 00:00:36,996 --> 00:00:39,288 - I'm making rookie mistakes. - Oh, my god. 17 00:00:39,331 --> 00:00:41,373 - Come on. - Jonathan is a hot mess. 18 00:00:41,417 --> 00:00:43,292 We have to completely start over. ( bleep ) 19 00:00:43,335 --> 00:00:45,294 I could be in the bottom two today. 20 00:01:07,193 --> 00:01:09,193 Gordon: Line up please. 21 00:01:10,279 --> 00:01:11,278 Oh, boy. 22 00:01:12,615 --> 00:01:15,115 Welcome back. We good? 23 00:01:15,159 --> 00:01:16,825 - All: Yes, chef. - Glad to hear it. 24 00:01:16,869 --> 00:01:20,621 Team nyesha, you guys are looking real confident over there. 25 00:01:20,664 --> 00:01:21,997 Good job. 26 00:01:22,041 --> 00:01:23,457 - Team blais? - All: Yes, chef? 27 00:01:23,501 --> 00:01:24,875 - We're down a chef. - We are. 28 00:01:24,919 --> 00:01:26,076 - Yes. - Correct, yeah. 29 00:01:26,337 --> 00:01:28,462 What are we gonna do to keep ourselves safe this week? 30 00:01:28,506 --> 00:01:30,422 - We're gonna be focused. - Yes, focused. 31 00:01:30,466 --> 00:01:32,257 Team ramsay, we're five strong. 32 00:01:32,301 --> 00:01:34,593 Whatever floor you end up on, stay that way. 33 00:01:34,637 --> 00:01:36,386 We all locked in. We're ready to roll. 34 00:01:36,430 --> 00:01:41,141 And after that last challenge, amber, 35 00:01:41,143 --> 00:01:45,270 you had to face that dreaded elimination cook-off. 36 00:01:45,272 --> 00:01:47,231 How nerve-wracking was that? 37 00:01:47,274 --> 00:01:48,440 I would say I am disinclined 38 00:01:48,484 --> 00:01:51,110 to put myself there again any time soon. 39 00:01:51,112 --> 00:01:52,820 Part of me is a little shaken up 40 00:01:52,822 --> 00:01:55,781 because I came this close to being the first person to go. 41 00:01:55,825 --> 00:01:58,242 But I wouldn't be here if I couldn't win this. 42 00:01:58,244 --> 00:02:02,371 We told you all from the beginning that the competition would only get harder. 43 00:02:02,414 --> 00:02:03,997 Listen up. 44 00:02:04,041 --> 00:02:07,668 Your main challenge for today is not based on an ingredient. 45 00:02:07,670 --> 00:02:12,339 Instead, it's devoted to an entire cuisine... 46 00:02:12,383 --> 00:02:16,552 - Oh. - ...From a country with a long history 47 00:02:16,595 --> 00:02:18,178 of culinary excellence. 48 00:02:18,180 --> 00:02:20,764 Oh, gosh. France. 49 00:02:20,808 --> 00:02:22,641 Italy! 50 00:02:22,726 --> 00:02:23,809 - Oh! - What? 51 00:02:23,853 --> 00:02:25,769 - Oh, my gosh. - Oh, wow. 52 00:02:25,813 --> 00:02:28,105 This is a cuisine that I'm actually quite comfortable with. 53 00:02:28,149 --> 00:02:29,648 I cook a lot of italian dishes at home. 54 00:02:29,650 --> 00:02:31,441 Pizza, pastas. 55 00:02:31,443 --> 00:02:34,069 I really wanna impress the judges so I'm safe from elimination. 56 00:02:34,113 --> 00:02:35,571 The chef who creates the best dish 57 00:02:35,573 --> 00:02:39,324 will keep their teams safe from the elimination cook-off. 58 00:02:39,326 --> 00:02:42,327 And two of you will go into a head-to-head battle 59 00:02:42,329 --> 00:02:46,456 to determine who will leave this competition for good. 60 00:02:46,500 --> 00:02:50,460 Let's find out where you're cooking today. 61 00:02:50,504 --> 00:02:53,088 Team ramsay, do you wanna be in the basement? 62 00:02:53,132 --> 00:02:55,299 - We ready. We ready. - We're ready. 63 00:02:55,301 --> 00:03:00,137 - The middle would be preferable. - Appreciate the honesty. 64 00:03:00,139 --> 00:03:01,638 Tricia: I'm a little scared of the dungeon. 65 00:03:01,682 --> 00:03:03,056 I don't know what's down there. 66 00:03:03,058 --> 00:03:06,101 People make it sound like hell on earth. 67 00:03:06,103 --> 00:03:07,019 It's evil. 68 00:03:07,271 --> 00:03:10,397 Team trailblaisers, head to the elevator 69 00:03:10,441 --> 00:03:13,775 and grab a keycard that will randomly assign you to a floor. 70 00:03:13,819 --> 00:03:15,485 Be careful. One of those cards 71 00:03:15,529 --> 00:03:18,947 could land our team in the bare-bones basement. 72 00:03:18,991 --> 00:03:20,282 - Good luck, guys. - Good luck. 73 00:03:22,494 --> 00:03:23,493 Bye! 74 00:03:27,333 --> 00:03:29,583 Please open the door! Please open the door! 75 00:03:29,627 --> 00:03:32,085 I'm ready for the bougie kitchen. 76 00:03:32,129 --> 00:03:33,629 Uh-oh, wait. Is it gonna open? 77 00:03:33,672 --> 00:03:36,089 We are fancy! 78 00:03:36,133 --> 00:03:38,217 - ( cheering ) - yes! 79 00:03:38,260 --> 00:03:40,052 I've been in this elevator twice now, 80 00:03:40,054 --> 00:03:42,763 and both times I've gone to the bottom level. 81 00:03:42,765 --> 00:03:44,723 So I'm like, "yo, it's top notch." 82 00:03:44,767 --> 00:03:46,183 we are so fancy. 83 00:03:46,227 --> 00:03:49,228 Top kitchen. Shiny! 84 00:03:49,271 --> 00:03:51,271 Everything, it's beautiful. 85 00:03:51,273 --> 00:03:52,564 The stainless steel, we've got ricers, 86 00:03:52,608 --> 00:03:54,942 we've got sous vide machines up here. 87 00:03:54,985 --> 00:03:56,318 Wow! Okay. 88 00:03:56,362 --> 00:03:58,445 I've never cooked in a kitchen like this before. 89 00:03:58,447 --> 00:03:59,738 If you could just wrap the whole thing up, 90 00:03:59,740 --> 00:04:01,198 stick a bow on it, and deliver it? 91 00:04:01,242 --> 00:04:02,699 Yeah, that'd be great. 92 00:04:03,744 --> 00:04:04,952 It's beautiful. 93 00:04:04,995 --> 00:04:08,121 - Please, not the dungeon. - Ooh! 94 00:04:08,165 --> 00:04:09,665 We good, we good, we're good. 95 00:04:12,127 --> 00:04:15,128 It's gonna bring us back down. It's all right. 96 00:04:15,172 --> 00:04:18,090 Roice: The specific dish I have in mind going into this challenge is a pesto. 97 00:04:18,133 --> 00:04:20,050 I'm really hoping not to get the bottom 98 00:04:20,052 --> 00:04:20,968 because I know that's going to be 99 00:04:21,220 --> 00:04:23,262 extremely challenging with a pasta dish, 100 00:04:23,305 --> 00:04:25,138 especially if all the pasta's taken away. 101 00:04:25,140 --> 00:04:27,224 - It's gonna go. - Oh! Okay. 102 00:04:27,268 --> 00:04:29,851 - What? - Yes! I told you! 103 00:04:29,895 --> 00:04:32,980 - Okay, okay, okay. - I'm not complaining. It's not the bottom. 104 00:04:33,023 --> 00:04:35,440 - We're not in the dungeon. - There are peelers! There are peelers! 105 00:04:35,442 --> 00:04:37,651 There are peelers! There's a brush! 106 00:04:40,030 --> 00:04:42,239 We've got this no matter what. 107 00:04:43,701 --> 00:04:46,076 - Okay, we can do it. - It's beautiful. 108 00:04:46,120 --> 00:04:48,287 - It's not that bad. - It's gorgeous. 109 00:04:48,330 --> 00:04:52,082 Everybody else in the kitchen is positive, but it's hell down here. 110 00:04:52,084 --> 00:04:55,502 All right, what do we got to freaking work with around here? 111 00:04:55,504 --> 00:04:57,754 I can only imagine what's gonna be left on the platform. 112 00:04:57,798 --> 00:04:59,131 Being on the middle a couple times, 113 00:04:59,383 --> 00:05:01,466 there wasn't exactly the greatest spread to choose from, 114 00:05:01,552 --> 00:05:04,511 so it's gonna be a lot harder to get safety for my team. 115 00:05:04,555 --> 00:05:08,473 That is some raggedy-ass tools, man. ( bleep ) 116 00:05:09,727 --> 00:05:11,143 what's up, guys? 117 00:05:11,186 --> 00:05:12,269 - Hi. - Hi, chef. 118 00:05:12,354 --> 00:05:14,146 - Chef. - Let's go. Huddle up. 119 00:05:14,189 --> 00:05:15,522 Huddle up. Huddle up. Let's go. 120 00:05:17,067 --> 00:05:18,317 - Let's go. - Let's do it, chef. 121 00:05:18,319 --> 00:05:20,193 - Right, how are we feeling? - Good, good. 122 00:05:20,237 --> 00:05:22,404 - Determined. - Second floor, first thoughts? 123 00:05:22,448 --> 00:05:24,740 - Well-equipped. - Very well-equipped. Everything's here. 124 00:05:24,783 --> 00:05:27,451 You gotta bring that energy on those plates. 125 00:05:27,494 --> 00:05:29,661 - Chef blais! - All right, team, here we go. 126 00:05:29,705 --> 00:05:31,163 We're down a chef today, 127 00:05:31,206 --> 00:05:33,290 so it's very important that we have the best dish. 128 00:05:33,334 --> 00:05:37,085 Nyesha and gordon have five chefs on their team. 129 00:05:37,129 --> 00:05:39,296 We definitely want to go down two chefs. 130 00:05:39,298 --> 00:05:40,589 Everyone's reputation is on the line, 131 00:05:40,632 --> 00:05:42,049 including my own. 132 00:05:42,092 --> 00:05:44,125 Listen, at this point, you should be thinking about, 133 00:05:44,127 --> 00:05:45,385 like, what kind of dish you're gonna make. 134 00:05:45,429 --> 00:05:46,678 We need to have the best dish here 135 00:05:46,722 --> 00:05:48,638 to win safety for our team. 136 00:05:48,682 --> 00:05:51,016 Let's line up back on the elevator. 137 00:05:51,060 --> 00:05:53,226 Big bold flavors, layering flavors. 138 00:05:53,270 --> 00:05:54,186 - All right, let's do this. - Let's do this. 139 00:05:54,229 --> 00:05:55,604 All: Team nyesha! 140 00:05:55,647 --> 00:05:57,189 Let's go! Big voices! 141 00:05:57,232 --> 00:05:58,315 - Okay, guys. - It's almost go-time. 142 00:05:58,359 --> 00:06:00,359 Gordon: When that goes green, stand by. 143 00:06:00,402 --> 00:06:02,527 - Okay, here we go. - Okay. 144 00:06:02,571 --> 00:06:03,695 It's moving, you guys. 145 00:06:03,739 --> 00:06:05,614 Go! 146 00:06:05,657 --> 00:06:07,324 Oh, my god, oh, my god, oh, my god, oh, my god. 147 00:06:07,326 --> 00:06:10,369 - Richard: Let's go, team. - Do we see beets? Do we see beets? 148 00:06:10,412 --> 00:06:14,039 Roice: I really, really would love to be able to stick to the coast. 149 00:06:14,041 --> 00:06:16,041 It's kind of my forte, and for some reason 150 00:06:16,043 --> 00:06:18,752 I grab the only thing I've never cooked before, 151 00:06:18,754 --> 00:06:20,087 and that is clams. 152 00:06:20,130 --> 00:06:22,130 ( muttering ) 153 00:06:22,132 --> 00:06:23,090 do you see beets? 154 00:06:23,133 --> 00:06:24,549 In past challenges, 155 00:06:24,593 --> 00:06:25,926 I haven't been happy 156 00:06:25,928 --> 00:06:27,177 with the ingredients I selected. 157 00:06:27,221 --> 00:06:30,055 So my focus is grab the right ingredients. 158 00:06:30,099 --> 00:06:31,515 Grab some flavor! Flavor! 159 00:06:31,517 --> 00:06:32,641 - Oh, my gosh. - Grab everything that you can now. 160 00:06:32,935 --> 00:06:36,019 You still got a second. If you can grab it, it's yours. 161 00:06:36,021 --> 00:06:37,104 Good job. Way to get down there. 162 00:06:37,147 --> 00:06:38,522 Okay, back to your station. 163 00:06:38,565 --> 00:06:40,649 Courtney: I think mariah had, like, 14, 164 00:06:40,692 --> 00:06:42,359 15 ingredients, if not more. 165 00:06:42,403 --> 00:06:43,318 Mariah is a g. 166 00:06:43,362 --> 00:06:45,445 I got some stuff in my pockets. 167 00:06:48,492 --> 00:06:52,160 And let's go! Grab, grab, grab. Come on. 168 00:06:52,204 --> 00:06:54,704 - Does anyone see pasta dough? - Grab a proper handful. 169 00:06:54,748 --> 00:06:57,040 - Some watercress. Okay. Ooh, I need this can. - Got it. 170 00:06:57,042 --> 00:06:58,166 Devonnie: Grab things, devonnie. 171 00:06:58,210 --> 00:06:59,167 Ooh, dungeness crab. 172 00:06:59,169 --> 00:07:00,127 I see dungeness crab. 173 00:07:00,170 --> 00:07:01,253 "I'm grabbing it! That's it." 174 00:07:01,296 --> 00:07:03,046 grabbing my dungeness crab. 175 00:07:03,090 --> 00:07:04,589 - Eggs where? - Eggs right here. Grab them. 176 00:07:04,675 --> 00:07:07,050 - Five, four, three... - Guys, there's a cheese over there. 177 00:07:07,094 --> 00:07:10,554 - Where? - ...Two, one, and stop! 178 00:07:10,597 --> 00:07:14,057 - ( bleep ) - let's go, let's go, let's go! Well done! 179 00:07:14,101 --> 00:07:17,144 ( bleep ) oh, I didn't grab a hero! 180 00:07:17,229 --> 00:07:18,979 You didn't grab a protein? 181 00:07:19,022 --> 00:07:20,730 - ( bleep ) - tricia. 182 00:07:20,774 --> 00:07:23,483 Oh, my goodness me. 183 00:07:23,527 --> 00:07:25,944 I don't have a cheese. I don't have an egg. 184 00:07:25,988 --> 00:07:28,155 I have pasta dough, canned tomatoes, 185 00:07:28,198 --> 00:07:30,323 spinach, and a zucchini. 186 00:07:30,367 --> 00:07:31,533 What am I gonna do with that? 187 00:07:31,577 --> 00:07:33,702 Tricia, you got this. You'll be fine. 188 00:07:37,207 --> 00:07:38,582 Nyesha: Here we go. Italian! 189 00:07:38,625 --> 00:07:40,208 Go, it's green! 190 00:07:41,462 --> 00:07:43,211 I need cheese, herbs. 191 00:07:44,131 --> 00:07:47,007 Breakfast sausage. 192 00:07:47,009 --> 00:07:48,967 I know I can cook. 193 00:07:48,969 --> 00:07:51,052 I just want great ingredients. 194 00:07:51,096 --> 00:07:52,471 I don't want crap. 195 00:07:54,766 --> 00:07:56,141 Angie's got the lobster. Let's go. 196 00:07:56,143 --> 00:07:59,561 I don't know what personality of mine 197 00:07:59,605 --> 00:08:03,023 grabbed the live fricking lobster, 198 00:08:03,108 --> 00:08:04,608 but she's a jerk. 199 00:08:04,651 --> 00:08:05,984 Pasta, pasta. 200 00:08:06,028 --> 00:08:08,487 Nyesha: Three, two, one! 201 00:08:08,530 --> 00:08:10,363 Time's up, time's up, time's up. Let's go. 202 00:08:10,407 --> 00:08:12,657 Oh, my god. I grabbed the lobster. 203 00:08:12,701 --> 00:08:14,284 - What the ( bleep )? - Yes! 204 00:08:14,328 --> 00:08:16,411 I am incredible surprised that a live lobster 205 00:08:16,455 --> 00:08:17,370 made it down to the basement. 206 00:08:17,664 --> 00:08:19,581 I would've thought that it's something 207 00:08:19,625 --> 00:08:21,166 that somebody would take on the top floor. 208 00:08:21,210 --> 00:08:24,211 I grabbed the lobster! 209 00:08:24,254 --> 00:08:27,088 I have never cooked a live lobster, 210 00:08:27,132 --> 00:08:30,008 and I have to cook seafood in the basement. 211 00:08:30,052 --> 00:08:32,177 I don't know what I'm gonna do. 212 00:08:37,434 --> 00:08:39,267 Your 45 minutes starts now! Let's go! Excellence! 213 00:08:39,311 --> 00:08:41,561 - Heard. Let's go. - Elevated italian dishes. 214 00:08:41,563 --> 00:08:43,313 - Making money? Let's do it. - Making money. 215 00:08:43,315 --> 00:08:45,565 All right, what do I wanna do first? 216 00:08:45,567 --> 00:08:47,359 Angie: Oh, my god, I grabbed a lobster. 217 00:08:47,402 --> 00:08:49,402 This is a really great ingredient, 218 00:08:49,404 --> 00:08:52,489 but the only experience I have with lobster 219 00:08:52,533 --> 00:08:55,158 is previously frozen lobster tail. 220 00:08:55,202 --> 00:08:57,160 Angie, walk me through your process. 221 00:08:57,204 --> 00:08:59,120 Well, I grabbed a lobster. 222 00:08:59,164 --> 00:09:01,581 So I can do some great stuff with this. 223 00:09:01,625 --> 00:09:03,833 Yes, you can. You got some great ingredients. 224 00:09:03,835 --> 00:09:09,089 I am making sun-dried tomato béchamel sauce on bowtie pasta. 225 00:09:09,132 --> 00:09:11,341 It may be pedestrian, but it's delicious, 226 00:09:11,385 --> 00:09:14,177 and I'm gonna set a ( bleep ) lobster on top. 227 00:09:14,221 --> 00:09:16,388 Maybe a little nice breadcrumb would be beautiful. 228 00:09:16,431 --> 00:09:18,181 - Oh, yes, chef. - To finish your pasta? 229 00:09:18,183 --> 00:09:20,016 - Oh, yes, chef. Yes, chef. - Okay, okay, okay. 230 00:09:20,060 --> 00:09:21,393 I got you, I got you. 231 00:09:21,436 --> 00:09:23,937 My name is angie, I'm from lubbock, texas. 232 00:09:23,981 --> 00:09:26,606 I was a clinic nurse for 11 years, 233 00:09:26,608 --> 00:09:30,569 but I always dreamed that I would get to be a chef one day 234 00:09:30,612 --> 00:09:32,487 and really get to speak to people through my food. 235 00:09:32,531 --> 00:09:36,157 I'm not classically trained. I am a home chef. 236 00:09:36,201 --> 00:09:38,243 For the last two years, 237 00:09:38,287 --> 00:09:40,161 I've been catering and doing what I love. 238 00:09:40,205 --> 00:09:43,290 A big part of me coming to this competition 239 00:09:43,333 --> 00:09:45,041 is just to show my kids 240 00:09:45,043 --> 00:09:48,253 you can live the life you were created to live. 241 00:09:48,297 --> 00:09:51,423 I'm gonna squeeze everything I can 242 00:09:51,466 --> 00:09:53,091 out of being able to hone my palate 243 00:09:53,135 --> 00:09:55,969 and train under these phenomenal chefs. 244 00:09:57,014 --> 00:09:58,388 I did not come to play today. 245 00:09:58,390 --> 00:10:00,974 I do not want any of my chefs going home. 246 00:10:01,018 --> 00:10:02,091 - Never. - No, chef. 247 00:10:02,102 --> 00:10:03,184 Chef, not today. 248 00:10:03,228 --> 00:10:05,770 We are bringing a-plus dishes today. 249 00:10:05,814 --> 00:10:08,273 Chef angie is throwing it down with the lobster. 250 00:10:08,317 --> 00:10:10,233 I'm really excited about this cook. 251 00:10:10,268 --> 00:10:12,652 The intensity is definitely here. 252 00:10:12,696 --> 00:10:14,237 Bring it home. 253 00:10:14,323 --> 00:10:17,115 - Something creative on top of that, yeah? - Oui, chef. 254 00:10:17,159 --> 00:10:18,533 Gordon: You're going vegetarian, right? 255 00:10:18,577 --> 00:10:20,785 Yes, I'm trying to see if I can flex a little bit. 256 00:10:20,829 --> 00:10:23,622 Gordon: So we're 10 minutes gone. 35 minutes to go. 257 00:10:23,665 --> 00:10:25,790 - Kenny: Roice, you good, baby? - Doing great. 258 00:10:25,834 --> 00:10:28,251 - Y'all looking good. - Kenny: Trish, trish, how you feeling, baby? 259 00:10:28,295 --> 00:10:30,462 - Uh... - Kenny: You're in your zone? Stay in your zone. 260 00:10:30,505 --> 00:10:33,757 Check in with each other. Push each other. Drive, okay? 261 00:10:33,800 --> 00:10:35,133 We came out of the gate strong. 262 00:10:35,177 --> 00:10:37,510 We got a target on our backs. Let's go. 263 00:10:37,554 --> 00:10:41,181 - Everybody start shooting out ideas. - I'm doing a pesto pasta. 264 00:10:41,224 --> 00:10:42,724 No, uh-- no protein? 265 00:10:42,726 --> 00:10:44,059 No, chef. Not with pesto. 266 00:10:44,144 --> 00:10:45,769 But where's your ingredients for the pesto? 267 00:10:45,812 --> 00:10:50,607 - Right here, chef. - So, no pine nuts or walnuts? 268 00:10:50,651 --> 00:10:51,775 Oh, ( bleep ). 269 00:10:51,818 --> 00:10:53,360 The freaking pine nuts. 270 00:10:53,403 --> 00:10:55,862 I forgot the pine nuts for my pesto. 271 00:10:55,906 --> 00:10:57,447 I don't know how you're gonna make a pesto with no nuts. 272 00:10:57,491 --> 00:10:59,282 - Yes, chef. - The competition's gone up a level. 273 00:10:59,326 --> 00:11:01,534 The cooks on that floor and in the basement are getting good. 274 00:11:01,578 --> 00:11:04,704 I'm gonna use the sesame seeds and toasted panko just to get that nutty flavor. 275 00:11:04,748 --> 00:11:06,998 Okay. Cook it beautifully, yeah? 276 00:11:09,169 --> 00:11:10,669 Roice: By day, I'm a teacher. 277 00:11:10,712 --> 00:11:12,504 By night, I'm a tiktok chef. 278 00:11:12,547 --> 00:11:14,339 It's beef and broccoli. Let me show you how to make it my way. 279 00:11:14,383 --> 00:11:16,508 I teach eighth grade science and I love every bit of it. 280 00:11:16,510 --> 00:11:20,136 The fact that I'm a science teacher gives me a huge edge over the competition. 281 00:11:20,180 --> 00:11:22,430 All right, let's do this. 282 00:11:22,432 --> 00:11:25,058 I understand how heat works, how thermodynamics work, 283 00:11:25,102 --> 00:11:26,976 how starches function under heat. 284 00:11:27,062 --> 00:11:28,770 The first thing you need is a dry steak. 285 00:11:28,814 --> 00:11:30,480 This has too much moisture. 286 00:11:30,524 --> 00:11:32,524 If I can inspire people to understand 287 00:11:32,567 --> 00:11:35,193 that you don't have to go to culinary school to be an amazing cook, 288 00:11:35,237 --> 00:11:36,903 then I've done my job. 289 00:11:36,947 --> 00:11:40,156 Gordon ramsay would call me a freaking doughnut right now. 290 00:11:41,368 --> 00:11:44,119 Careful. Control. Control, roice. Come on. 291 00:11:44,162 --> 00:11:45,954 This is where this competition literally takes off, 292 00:11:45,997 --> 00:11:48,415 and three of my cooks have got not protein, 293 00:11:48,458 --> 00:11:50,041 so if you're gonna make an italian vegetarian dish, 294 00:11:50,085 --> 00:11:52,377 trust me, tonight it needs to be perfect. 295 00:11:52,421 --> 00:11:54,921 Just over 26 minutes to go, guys, yes? 296 00:11:54,965 --> 00:11:57,215 - Oui, chef. - Let's go. 297 00:11:58,093 --> 00:11:59,342 All right, we gotta push now. 298 00:11:59,386 --> 00:12:00,719 Okay, okay, okay, okay, okay. 299 00:12:00,721 --> 00:12:01,553 Oh, my god. 300 00:12:01,722 --> 00:12:03,012 You have the zoodles already cut? 301 00:12:03,056 --> 00:12:04,180 Yeah, the zoodles are here. 302 00:12:04,224 --> 00:12:05,348 I have struggled in this competition, 303 00:12:05,684 --> 00:12:08,893 and from here on out, I have to rise to the occasion 304 00:12:09,020 --> 00:12:11,312 and exceed everybody's expectations. 305 00:12:11,314 --> 00:12:13,189 Richard: Courtney, you're looking outstanding. 306 00:12:13,233 --> 00:12:14,691 I deserve to be here for sure. 307 00:12:14,735 --> 00:12:16,234 Do I need anything else to that? 308 00:12:16,278 --> 00:12:17,402 A little more salt in the zoodles. 309 00:12:17,738 --> 00:12:20,196 - Just a little more salt? Okay. - Yeah, a little more salt. 310 00:12:21,908 --> 00:12:23,825 Let's get that team immunity. 311 00:12:23,869 --> 00:12:26,536 I make money with meatballs. I got this. I got this. 312 00:12:26,538 --> 00:12:28,288 What are you tasting in there? What's in there? 313 00:12:28,290 --> 00:12:30,665 Some kind of breakfast sausage. I wanna know what it tastes like 314 00:12:30,709 --> 00:12:33,084 - before I start adding my spices to it. - Okay, okay. 315 00:12:33,128 --> 00:12:36,296 So I'm going towards a meatball with cheese sauce. 316 00:12:36,298 --> 00:12:38,548 What you got? What you working with, chef? 317 00:12:38,592 --> 00:12:39,799 - I got a pizza dough. - You got a pizza dough. 318 00:12:40,218 --> 00:12:43,344 - A little marsala, pancetta, veal, leeks. - Where are we going? 319 00:12:43,388 --> 00:12:46,347 I'm probably gonna turn this into some sort of gnocchi. 320 00:12:46,391 --> 00:12:48,516 You're gonna turn a pizza dough into a gnocchi? 321 00:12:48,518 --> 00:12:50,226 Did you grab potatoes? 322 00:12:50,228 --> 00:12:53,313 No, chef. Yeah, so-- good point, chef. 323 00:12:53,356 --> 00:12:55,190 - You're better than that. - Yes, chef. 324 00:12:55,233 --> 00:12:57,025 - You're better than that. - Thank you, chef. 325 00:12:57,068 --> 00:12:59,402 Oh, sweet zachary. 326 00:12:59,446 --> 00:13:02,906 You're never gonna turn pizza dough into gnocchi. 327 00:13:02,949 --> 00:13:06,159 Gnocchi is 70% cooked potato. 328 00:13:06,203 --> 00:13:08,119 Zach needs to completely rethink 329 00:13:08,163 --> 00:13:10,205 his entire conception of this dish. 330 00:13:11,666 --> 00:13:13,833 Nice little pizza right there. 331 00:13:13,835 --> 00:13:15,919 You got some garnish to flake right on top of your anchovies? 332 00:13:15,962 --> 00:13:18,463 I can make something happen from this. 333 00:13:18,507 --> 00:13:22,300 I'm not a pizza-olio, I'm pretty freaking close over here. 334 00:13:22,302 --> 00:13:26,095 I'm zach, I'm from milwaukee, wisconsin, 335 00:13:26,139 --> 00:13:28,515 and I am professional line cook. 336 00:13:28,558 --> 00:13:31,601 Growing up, I didn't really fit into any social group, 337 00:13:31,645 --> 00:13:33,186 didn't have any self-discipline, 338 00:13:33,188 --> 00:13:34,562 and I was going down the wrong path. 339 00:13:34,564 --> 00:13:38,024 But then I found myself and family in the kitchen. 340 00:13:38,068 --> 00:13:41,319 A real chop going into the marinara over here. 341 00:13:41,363 --> 00:13:42,779 I'm gonna win "next level chef" 342 00:13:42,823 --> 00:13:45,281 because I got more heart than anybody else here. 343 00:13:45,283 --> 00:13:47,617 I want to open up a food truck 344 00:13:47,661 --> 00:13:50,495 and hire at-risk youth who don't have a career path, 345 00:13:50,539 --> 00:13:53,289 and I'm gonna inspire them to become great chefs. 346 00:13:53,333 --> 00:13:54,791 Ooh! 347 00:13:54,793 --> 00:13:56,084 Let's do this! 348 00:13:57,128 --> 00:13:59,504 Hey, if we're faced with a problem, 349 00:13:59,548 --> 00:14:01,214 - let's bounce back, okay? - Yes, chef. 350 00:14:01,258 --> 00:14:02,924 I'm gonna use the pasta dough, 351 00:14:02,968 --> 00:14:06,302 and then I'm going to stuff them with homemade ricotta cheese. 352 00:14:06,304 --> 00:14:08,096 - So you're gonna make ricotta cheese... - Yes, chef. 353 00:14:08,139 --> 00:14:10,223 - In 45 minutes? - Yes, chef. 354 00:14:10,267 --> 00:14:11,766 It's just not an easy thing to do. 355 00:14:11,810 --> 00:14:13,268 Tricia: "are you sure you can make a ricotta?" 356 00:14:13,270 --> 00:14:16,104 I was pretty sure before he asked me that question. 357 00:14:16,147 --> 00:14:17,313 I'm not so sure anymore. 358 00:14:17,399 --> 00:14:19,524 Who taught you how to make ricotta like this? 359 00:14:19,568 --> 00:14:21,317 I practice at home. 360 00:14:21,361 --> 00:14:23,444 I need some type of creamy element to my dish, 361 00:14:23,530 --> 00:14:26,823 otherwise it's just gonna be a tomato sauce with squash. 362 00:14:26,867 --> 00:14:30,660 It's gonna suck. I don't know how to put on this pasta maker. 363 00:14:30,662 --> 00:14:32,403 Oh, my god. 364 00:14:32,414 --> 00:14:35,039 I can't believe I forgot to grab a protein, man. 365 00:14:35,083 --> 00:14:37,125 - I'm so ( bleep ). - It's italian, baby. 366 00:14:37,127 --> 00:14:39,669 You can make magic without a protein, I promise. 367 00:14:39,713 --> 00:14:40,795 Relax and do your thing. 368 00:14:40,797 --> 00:14:44,132 20 minutes remaining. 20 minutes. 369 00:14:44,175 --> 00:14:45,383 We're on the top floor. 370 00:14:45,719 --> 00:14:49,262 My chefs have a clear vision. They've got classic dishes. 371 00:14:49,264 --> 00:14:50,388 They got ingredients. 372 00:14:50,432 --> 00:14:53,057 The question is do they have enough time? 373 00:14:53,101 --> 00:14:54,976 All right, jonathan, I'm with you now. What's up? 374 00:14:54,978 --> 00:14:57,604 Would you say these need to go into water with flour before I cook? 375 00:14:57,647 --> 00:14:59,439 - Water with flour? - To make them spit out the sand. 376 00:14:59,482 --> 00:15:01,149 - No, there's no sand in them. - No? Okay. 377 00:15:01,192 --> 00:15:02,650 - This is "next level chef." - got it. 378 00:15:02,694 --> 00:15:04,360 Richard: That's it. Get them going. 379 00:15:04,487 --> 00:15:07,238 I've never worked with clams before. I've seen it done a million times. 380 00:15:07,282 --> 00:15:08,489 I've watched gordon do it a million times. 381 00:15:08,533 --> 00:15:09,616 Whoo! 382 00:15:09,910 --> 00:15:11,784 I'm a little nervous, but I'm confident for sure. 383 00:15:11,786 --> 00:15:14,954 Oh, there you are. I found you. 384 00:15:14,998 --> 00:15:17,373 Gordon: All of you, platform is on its way. 385 00:15:17,459 --> 00:15:19,334 Let's go, let's go, let's go. 386 00:15:19,377 --> 00:15:21,169 What goes well with italian dishes? 387 00:15:21,171 --> 00:15:22,670 - Bread. - Parmesan. 388 00:15:22,714 --> 00:15:23,922 What's happening right now? 389 00:15:23,965 --> 00:15:25,798 Chef ramsay's like, "expect surprises." 390 00:15:25,842 --> 00:15:28,301 and I'm like, "okay, but can't they be good ones?" 391 00:15:30,096 --> 00:15:32,430 oh, my god. You guys, there's an ingredient coming. 392 00:15:32,432 --> 00:15:34,682 There cannot be a mystery ingredient. 393 00:15:34,726 --> 00:15:36,559 And it's mushrooms! Mushrooms! 394 00:15:36,603 --> 00:15:38,061 Mushrooms? Whoo! 395 00:15:38,104 --> 00:15:39,854 Richard: You got a couple seconds. 396 00:15:39,898 --> 00:15:41,773 You can grab as many or as many varieties as you'd like. 397 00:15:41,816 --> 00:15:44,192 Grab what you need. You gotta incorporate it into your dish. 398 00:15:44,235 --> 00:15:46,194 The platform drops again, 399 00:15:46,237 --> 00:15:48,738 and thank god they're mushrooms, okay? 400 00:15:48,782 --> 00:15:50,865 Because I love "umamies." 401 00:15:50,909 --> 00:15:53,117 richard: Three, two, one. 402 00:15:53,161 --> 00:15:55,328 Ae: I'm making a shrimp capellini. 403 00:15:55,372 --> 00:15:57,830 So, super herb-y, super fresh ingredients. 404 00:15:57,874 --> 00:16:00,708 I think these mushrooms will help me elevate my dish, for sure. 405 00:16:00,752 --> 00:16:03,044 Umami came to my rescue. 406 00:16:03,088 --> 00:16:05,088 - Mushrooms, yes? - Mushrooms! 407 00:16:05,131 --> 00:16:07,715 10 seconds! Go! Let's go! 408 00:16:07,759 --> 00:16:10,426 - I'll take it. - Let me get those baby creminis. 409 00:16:10,470 --> 00:16:13,262 Devonnie: I'm making tomato broth with homemade gnocchi 410 00:16:13,264 --> 00:16:15,390 with a dungeness crab tower and fried capers. 411 00:16:15,433 --> 00:16:19,102 How am I gonna incorporate mushrooms into my current dish? 412 00:16:19,104 --> 00:16:20,687 Devonnie, what did you get? Chestnut mushrooms? 413 00:16:20,730 --> 00:16:22,271 - Oh, chestnut. - Really good. 414 00:16:22,273 --> 00:16:23,648 - Thank you. - A touch more oil in there. 415 00:16:23,692 --> 00:16:26,025 Grab as many mushrooms as you can. 416 00:16:26,069 --> 00:16:27,151 Let's go! Let's go, guys! 417 00:16:27,195 --> 00:16:28,152 Sergio: This is great. 418 00:16:28,196 --> 00:16:29,195 I already made a mushroom sauce 419 00:16:29,489 --> 00:16:33,032 with a beautiful can of cream of mushroom soup. 420 00:16:33,076 --> 00:16:34,117 Nyesha: Let's go, let's go, let's go. 421 00:16:34,160 --> 00:16:35,743 Hustle, hustle, hustle! 422 00:16:35,787 --> 00:16:38,121 My biggest goal at this point 423 00:16:38,206 --> 00:16:39,914 is to balance out that concentrated can taste. 424 00:16:40,000 --> 00:16:41,416 This is gonna be easy. 425 00:16:41,584 --> 00:16:44,460 All I gotta do is slice it up and add it right into my sauce. 426 00:16:44,504 --> 00:16:47,463 "chantellies," anything special about these? 427 00:16:47,549 --> 00:16:49,298 I've never cooked with those, bro. Sorry. 428 00:16:49,300 --> 00:16:51,718 Me neither. Are they, like, poisonous or something? 429 00:16:53,638 --> 00:16:55,346 Oh, my god. 430 00:16:55,390 --> 00:16:58,057 I turned off my pasta water on accident. 431 00:16:58,059 --> 00:17:00,435 Oh, my gosh. 432 00:17:00,478 --> 00:17:02,103 Boil please. Boil please. 433 00:17:02,147 --> 00:17:03,521 Courtney: Jonathan is a hot mess. 434 00:17:03,565 --> 00:17:06,274 There's just no room for error right now. None. 435 00:17:06,276 --> 00:17:10,153 - Come on. - Something smells like it's burning. 436 00:17:11,990 --> 00:17:13,114 ( bleep ) 437 00:17:13,158 --> 00:17:14,532 my spaghetti is a mess. 438 00:17:14,576 --> 00:17:17,243 My breadcrumbs are black as all get out. 439 00:17:17,287 --> 00:17:19,037 We have to completely start over. 440 00:17:19,080 --> 00:17:19,996 - What's going on over here? - Burned. 441 00:17:20,331 --> 00:17:22,498 - Is this you? - Yeah. Burned the breadcrumbs. 442 00:17:22,500 --> 00:17:24,625 I could be in the bottom two today, for sure. 443 00:17:24,669 --> 00:17:27,253 Please, sweet baby jesus. 444 00:17:31,301 --> 00:17:34,135 Something smells like it's burning. 445 00:17:35,388 --> 00:17:36,345 ( bleep ) 446 00:17:36,681 --> 00:17:38,556 I have completely burnt these breadcrumbs, 447 00:17:38,600 --> 00:17:40,224 and I've accidentally cut my pasta water off. 448 00:17:40,268 --> 00:17:41,517 I'm making rookie mistakes. 449 00:17:41,519 --> 00:17:42,643 - Is this you? - Burned. Yeah. 450 00:17:42,645 --> 00:17:43,978 - Burned what? - Burned the breadcrumbs. 451 00:17:44,022 --> 00:17:45,563 - Whoo! - You don't need a lot. 452 00:17:45,607 --> 00:17:46,856 You're making too much food. 453 00:17:46,858 --> 00:17:47,940 I am used to making a lot of food. 454 00:17:48,193 --> 00:17:49,942 - Done, done, done. - So I have to start over 455 00:17:49,986 --> 00:17:51,486 and just hope for a miracle. 456 00:17:51,488 --> 00:17:52,945 Keep an eye on that now. 457 00:17:52,989 --> 00:17:54,030 Now we can't make a mistake, right? 458 00:17:54,032 --> 00:17:55,490 Jonathan: Right. 459 00:17:55,492 --> 00:17:58,117 Jonathan is making one mistake after the other. 460 00:17:58,161 --> 00:18:00,453 He's putting the whole team's safety in jeopardy here. 461 00:18:00,455 --> 00:18:03,623 We do not wanna send another chef into elimination. 462 00:18:03,666 --> 00:18:05,583 Jonathan's gotta pull it together. 463 00:18:07,378 --> 00:18:08,461 We're just over 12 minutes to go. 464 00:18:08,505 --> 00:18:10,546 - Tricia: Yes, chef! - 12 to go. Heard. 465 00:18:10,548 --> 00:18:13,007 Gordon: Reuel, great technique. Who taught you that method? 466 00:18:13,051 --> 00:18:14,884 Online, chef. University of youtube. 467 00:18:14,928 --> 00:18:17,637 If you're a good competitor, you push the other person, 468 00:18:17,680 --> 00:18:19,305 and I'm here to push everybody. 469 00:18:19,307 --> 00:18:22,058 I'm making vegetarian parisian gnocchi. 470 00:18:22,102 --> 00:18:23,267 Just a touch under still. 471 00:18:23,603 --> 00:18:26,771 I wanna show even though I'm not classically trained, 472 00:18:26,815 --> 00:18:30,191 I've learned little hacks that culinary school wouldn't teach you. 473 00:18:30,235 --> 00:18:32,235 - Oui, chef. - Great job. 474 00:18:32,237 --> 00:18:34,028 Nice, kenny. Great precision. 475 00:18:34,072 --> 00:18:36,030 - Yes, chef. - So you go nice and wide on that... 476 00:18:36,074 --> 00:18:38,491 - Yes, chef. - ...So it absorbs that sauce there as well, yes? 477 00:18:38,535 --> 00:18:42,036 - Yes, chef. - You're not a knife for hire tonight. 478 00:18:42,080 --> 00:18:44,497 Kenny: I'm kenny from atlanta, georgia. 479 00:18:44,541 --> 00:18:46,332 Back my home, I'm a knife for hire. 480 00:18:46,334 --> 00:18:47,959 Any restaurant, they call, 481 00:18:48,002 --> 00:18:49,752 I come and help them out where needed. 482 00:18:49,796 --> 00:18:51,295 I joined the military straight out of high school. 483 00:18:51,297 --> 00:18:53,339 Did four years, three tours to iraq. 484 00:18:53,383 --> 00:18:55,508 Upon leaving the military in 2008, 485 00:18:55,552 --> 00:18:57,885 I said, "why not try culinary school?" 486 00:18:57,929 --> 00:19:01,472 so, I joined le cordon bleu and I've been cooking ever since. 487 00:19:01,558 --> 00:19:04,600 Today I'm a proud father of four kids, 488 00:19:04,644 --> 00:19:05,685 two boys, two girls. 489 00:19:05,728 --> 00:19:07,019 I'm here for a reason, 490 00:19:07,063 --> 00:19:09,313 and that's to win this money for my kids. 491 00:19:09,315 --> 00:19:12,233 When I win, we're going to disney world. 492 00:19:14,487 --> 00:19:18,364 I'm gonna prove to chef ramsay that I will be next level chef. 493 00:19:21,244 --> 00:19:23,327 Keep it going, guys. We are the team to beat. 494 00:19:23,371 --> 00:19:25,037 - Yes, chef. - For sure, for sure. 495 00:19:25,081 --> 00:19:27,039 Downstairs and upstairs, they want to knock us down flat, okay? 496 00:19:27,083 --> 00:19:28,666 So get a grip. Think about this, okay? 497 00:19:28,710 --> 00:19:29,625 - Yes, chef. - Heard, chef. 498 00:19:31,129 --> 00:19:34,505 It's just with pasta, you wanna feel like you're eating something-- 499 00:19:34,549 --> 00:19:36,090 - kinda sexy, yeah. - Yeah, sexy! 500 00:19:36,134 --> 00:19:37,508 - Sexy. - Sexy food! 501 00:19:37,552 --> 00:19:38,885 I love sexy food. 502 00:19:39,262 --> 00:19:43,055 Sex sells, we all know it. I'm not giving that to y'all today. 503 00:19:43,099 --> 00:19:45,558 But what I can do is make you feel something similar. 504 00:19:45,602 --> 00:19:50,313 I am making a spicy herbed fusilli pasta. 505 00:19:50,356 --> 00:19:52,023 - Mmm. - You and I just hit second base. 506 00:19:52,066 --> 00:19:54,150 Yes, make it sexy! 507 00:19:54,152 --> 00:19:55,484 - Chef angie? - Yes, chef? 508 00:19:55,528 --> 00:19:57,278 Are you serving it out of the shell or in the shell? 509 00:19:57,322 --> 00:19:58,863 This? In the shell. In the shell. 510 00:19:58,907 --> 00:20:01,407 If you're serving the dish with pasta that I want to eat, 511 00:20:01,451 --> 00:20:03,576 it's gonna be so hard to get at it, you know what I mean? 512 00:20:03,620 --> 00:20:05,328 Yes, ma'am. You're correct. 513 00:20:05,371 --> 00:20:07,371 I'm trying to get my thought process 514 00:20:07,415 --> 00:20:09,081 out of my hometown culture, 515 00:20:09,125 --> 00:20:11,459 and go, "okay, I've gotta bring this next-level." 516 00:20:11,502 --> 00:20:13,419 why did I do lobster? 517 00:20:13,421 --> 00:20:16,339 Team blais cannot afford to lose another team member. 518 00:20:16,382 --> 00:20:18,716 No pressure. How are we doing on the raviolis? 519 00:20:18,801 --> 00:20:20,051 I just took the lamb out. 520 00:20:20,094 --> 00:20:21,928 Okay, let me see. It's rare. 521 00:20:21,930 --> 00:20:26,682 I am concerned about the lamb, and I cook lamb all the time. 522 00:20:26,726 --> 00:20:28,100 All the time. 523 00:20:28,144 --> 00:20:29,101 Aah! 524 00:20:29,395 --> 00:20:31,270 I'm sticking to my guns. This is what I wanna do. 525 00:20:31,272 --> 00:20:33,231 The other chop is smaller, 526 00:20:33,316 --> 00:20:35,608 so I'm hoping that it's cooked perfectly. 527 00:20:35,610 --> 00:20:39,487 Three minutes left. In one minute, we're plating. 528 00:20:39,530 --> 00:20:40,613 Jonathan, I'm worried about your pasta now. 529 00:20:40,657 --> 00:20:43,115 Yeah, I'm really worried about my pasta. 530 00:20:43,159 --> 00:20:44,700 Y'all all right? Y'all all right? 531 00:20:45,036 --> 00:20:46,160 - Start thinking about your plate, yeah? - Feeling good, feeling good. 532 00:20:46,162 --> 00:20:47,620 - All good. - Feeling pretty good. 533 00:20:47,664 --> 00:20:50,623 Let's go, guys. 534 00:20:50,625 --> 00:20:52,041 Dang it. 535 00:20:52,085 --> 00:20:54,168 These ovens in the basement suck. 536 00:20:54,212 --> 00:20:56,295 I just don't wanna send out raw freaking pizza dough. 537 00:20:56,297 --> 00:20:58,214 Nyesha: 2 1/2 minutes, guys! 538 00:20:58,258 --> 00:21:00,299 Turn on those turbo engines! 539 00:21:00,301 --> 00:21:02,468 When I go back to check on it, it doesn't look done. 540 00:21:02,553 --> 00:21:04,387 This is gonna come down to the wire. 541 00:21:04,430 --> 00:21:06,889 - Nyesha: Start plating! - All: Yes, chef. 542 00:21:06,933 --> 00:21:10,393 I'm just gonna keep my flatbread until the absolute last second. 543 00:21:13,564 --> 00:21:17,149 Nyesha: The platform is coming. Let's go, let's go, let's go! 544 00:21:17,151 --> 00:21:18,526 Let's go! Platform's here. 545 00:21:18,569 --> 00:21:21,195 Platform's here, guys! Let's go, let's go, let's go! 546 00:21:21,239 --> 00:21:23,114 We're on the bottom? We're on the bottom. 547 00:21:23,157 --> 00:21:24,198 Heard, chef. Coming right now, chef. 548 00:21:24,200 --> 00:21:25,449 - Zach. - Five, four... 549 00:21:25,827 --> 00:21:29,161 - Zach. Come on, baby. - Three, two... - You got it, dude. 550 00:21:29,205 --> 00:21:31,622 - Yes, sir. Yes! - ...One. Good job, guys! 551 00:21:31,624 --> 00:21:32,665 You got it, zach. 552 00:21:32,709 --> 00:21:34,083 ( trilling ) 553 00:21:34,127 --> 00:21:36,419 please let it be cooked. Please let it be cooked. 554 00:21:36,421 --> 00:21:41,090 Let's go, guys. Let's go. Devonnie, get on there, girl. 555 00:21:41,134 --> 00:21:42,800 - Five, four... - Coming out. 556 00:21:42,844 --> 00:21:45,970 - Three, two, one... - I'm on your back. I'm on your back. 557 00:21:46,014 --> 00:21:47,221 - ...And go. - A second to go. A second! 558 00:21:47,265 --> 00:21:50,891 ( bleep ), wow. Man! Well done. 559 00:21:50,935 --> 00:21:54,437 Richard: The platform is on its way. Here it is, guys. 560 00:21:54,480 --> 00:21:56,605 You gotta get the food on the platform! 561 00:21:56,649 --> 00:21:57,732 Come on, y'all. 562 00:21:57,775 --> 00:21:59,317 You only have a couple seconds to plate! 563 00:21:59,360 --> 00:22:04,030 Three, two, one. Last looks. There it goes. 564 00:22:04,032 --> 00:22:05,740 - Good job. Way to go. - Good job! 565 00:22:05,783 --> 00:22:09,201 I'm nervous because I struggled in the kitchen today. 566 00:22:09,245 --> 00:22:10,536 I turned that off and didn't mean to, 567 00:22:10,580 --> 00:22:12,496 and when I dropped my pasta in, it wasn't boiling. 568 00:22:12,540 --> 00:22:15,291 I know that I made something that tastes great, 569 00:22:15,293 --> 00:22:18,961 but I just hope that pasta cooked through. 570 00:22:19,005 --> 00:22:20,671 If not, I may be going into elimination today. 571 00:22:29,265 --> 00:22:32,600 It's so hard going into these judging scenarios. 572 00:22:32,643 --> 00:22:36,437 I'm judging the dish based on the thoughtful intention. 573 00:22:36,481 --> 00:22:39,523 I'm not judging it based on who made it, what team they're on. 574 00:22:39,567 --> 00:22:42,526 Just look at these dishes with that italian influence. 575 00:22:42,528 --> 00:22:45,696 I'm excited to see how everyone has elevated their dish 576 00:22:45,740 --> 00:22:47,490 with these amazing mushrooms. 577 00:22:47,533 --> 00:22:49,283 Richard, shall we start with your team? 578 00:22:49,327 --> 00:22:50,743 - Top floor, please. - Sure. 579 00:22:50,787 --> 00:22:52,536 - Yes. Yes. - Okay, okay. 580 00:22:52,538 --> 00:22:58,000 This chef has prepared pan-seared chicken scaloppini, and in pasta. 581 00:22:58,044 --> 00:23:00,086 Visually it looks beautiful. Definite restaurant quality. 582 00:23:00,129 --> 00:23:04,256 Really nice transform something as basic as a squash and elevate it. 583 00:23:04,300 --> 00:23:07,301 Courtney: The last cooks didn't pan out the way I wanted, 584 00:23:07,345 --> 00:23:09,637 so there's definitely pressure on me 585 00:23:09,680 --> 00:23:12,056 showing the mentors that I deserve to be here. 586 00:23:12,100 --> 00:23:15,142 Shaking his head. Okay. 587 00:23:15,186 --> 00:23:17,103 - Like, I wanna win. - Chicken's cooked beautifully. 588 00:23:17,146 --> 00:23:20,231 - Mm-hmm. - For me, it's lacking a little bit of salt. 589 00:23:20,274 --> 00:23:21,524 But gorgeous. Gorgeous. 590 00:23:21,567 --> 00:23:22,900 Whoever cooked that, what a start. 591 00:23:24,529 --> 00:23:29,323 Richard: The next dish, it's a lamb chop with one eggplant raviolo. 592 00:23:29,367 --> 00:23:32,034 Oh, god, please let it be cooked. 593 00:23:32,036 --> 00:23:34,495 - Beautiful. - Gorgeous. 594 00:23:34,497 --> 00:23:36,080 Oh, gosh. 595 00:23:36,124 --> 00:23:38,416 There's a beautiful balance of sweetness and gaminess. 596 00:23:38,418 --> 00:23:41,585 But just a touch thinner on the ravioli. 597 00:23:41,587 --> 00:23:44,880 All right, next up spicy shrimp capellini. 598 00:23:44,924 --> 00:23:48,759 This chef took the hon shimeji mushrooms and puréed them right into the cream sauce. 599 00:23:50,471 --> 00:23:52,138 Gordon: The shrimp are nailed. I love the heat there. 600 00:23:52,140 --> 00:23:54,890 It just sort of dances across my palate. 601 00:23:54,934 --> 00:23:57,518 All right, next dish up here, spaghetti and clams, 602 00:23:57,562 --> 00:24:01,313 and also toasted breadcrumbs on top to sort of give textural contrast. 603 00:24:01,315 --> 00:24:03,732 Please let that be cooked through, baby. 604 00:24:03,776 --> 00:24:05,985 Being on the top level with the top ingredients, 605 00:24:06,070 --> 00:24:08,154 there's no excuse for you not to crank out 606 00:24:08,197 --> 00:24:10,114 some of the best food you possibly can. 607 00:24:10,116 --> 00:24:12,867 I don't know who cooked this, but it looks like it's been cooked by a pro. 608 00:24:12,910 --> 00:24:16,287 What they've managed to do is cook everything to absolute utter perfection. 609 00:24:16,289 --> 00:24:19,290 Whew! Father, son, and kacey musgraves over here, baby. 610 00:24:19,292 --> 00:24:22,042 I'm just like, "thank you. Thank you." 611 00:24:22,044 --> 00:24:23,669 definitely from the top floor, that's for sure. 612 00:24:23,713 --> 00:24:26,505 I'm feeling good about my team's dishes. 613 00:24:26,549 --> 00:24:28,591 I think everyone stepped to the plate today. 614 00:24:28,634 --> 00:24:31,343 Hopefully we can find a winner on this team. 615 00:24:31,345 --> 00:24:33,304 We got four authentically italian dishes here. 616 00:24:33,347 --> 00:24:36,182 Gordon: Right, shall we move to the middle floor? 617 00:24:36,225 --> 00:24:39,602 This is one is a hand-rolled cut pappardelle. 618 00:24:39,645 --> 00:24:42,605 - Wow. - It's done on a veal chop. 619 00:24:42,648 --> 00:24:44,565 Mushrooms stood out beautifully. 620 00:24:44,609 --> 00:24:47,401 The pasta is definitely a little thick for a pappardelle, 621 00:24:47,445 --> 00:24:49,111 but the veal is cooked beautifully. 622 00:24:49,155 --> 00:24:52,198 - Good job, kenny. - We're here together. 623 00:24:52,241 --> 00:24:55,451 This person wanted to do a take on a fish stew. 624 00:24:55,495 --> 00:24:58,120 It looks like it could be served in an upscale italian restaurant. 625 00:24:58,164 --> 00:25:01,290 The gnocchi's a bit tough to get behind. 626 00:25:01,334 --> 00:25:05,044 Today, this individual decided to forgo the protein 627 00:25:05,046 --> 00:25:08,047 and then did the most amazing gnocchi. 628 00:25:08,090 --> 00:25:09,173 Nyesha: This is exciting. It looks vibrant. 629 00:25:09,467 --> 00:25:12,551 I'm getting a lot of this umami and sort of earthiness. 630 00:25:12,595 --> 00:25:14,678 I'm assuming that's coming from the mushrooms. 631 00:25:14,722 --> 00:25:17,056 That sauce is delicious. 632 00:25:17,099 --> 00:25:19,600 Now this one was a take on tagliatelle. 633 00:25:19,644 --> 00:25:21,727 No protein, fresh ricotta. 634 00:25:23,481 --> 00:25:26,190 That ricotta is wonderful, a really nice flavor. 635 00:25:26,234 --> 00:25:29,443 Pasta a little bit overcooked. It's a bit toothsome. 636 00:25:29,487 --> 00:25:33,113 In an italian challenge, I overcook my pasta. 637 00:25:33,157 --> 00:25:34,782 Elimination challenge, here I come. 638 00:25:34,825 --> 00:25:38,536 This was starting out to make an incredible pesto. 639 00:25:38,538 --> 00:25:41,247 We had no pine nuts, so this individual 640 00:25:41,249 --> 00:25:43,624 depended on that crunch from the breadcrumbs. 641 00:25:46,003 --> 00:25:50,297 It's missing ingredients. It's naked and afraid. 642 00:25:50,383 --> 00:25:53,092 To me, it's underdressed and mildly uncomfortable. 643 00:25:53,135 --> 00:25:55,177 - Oh, my god. - If you don't have pine nuts 644 00:25:55,263 --> 00:25:57,388 to make a pesto, change the plan. 645 00:25:57,431 --> 00:25:59,056 Gordon: Yes, we're mentoring you, 646 00:25:59,100 --> 00:26:00,432 but understand that there's two other floors 647 00:26:00,476 --> 00:26:03,018 that are absolutely on their game. 648 00:26:03,020 --> 00:26:04,186 There are a lot of good dishes on my team, 649 00:26:04,188 --> 00:26:06,188 but not all of them were next-level. 650 00:26:06,232 --> 00:26:08,315 There's one floor left to judge, 651 00:26:08,317 --> 00:26:10,985 and I'm hoping team ramsay can stay out 652 00:26:11,028 --> 00:26:12,611 of that elimination cook. 653 00:26:12,613 --> 00:26:14,154 Final floor. 654 00:26:14,198 --> 00:26:18,409 Okay, so this chef created a lobster farfalle 655 00:26:18,452 --> 00:26:20,786 with a focaccia breadcrumb on top. 656 00:26:20,830 --> 00:26:23,956 Wow. How the frick did a lobster end up on the basement floor? 657 00:26:24,000 --> 00:26:26,041 - The lobster made it into the basement. - I know. I know. 658 00:26:26,085 --> 00:26:29,378 Gordon: What the hell was going on those top two floors? Man. 659 00:26:30,631 --> 00:26:34,717 It's lobster. It's either terrible or glorious. 660 00:26:35,761 --> 00:26:38,679 Gordon: Whoever cooked this dish, 661 00:26:38,723 --> 00:26:40,514 they know their ( bleep ). 662 00:26:40,558 --> 00:26:44,101 The girl that grabbed the lobster is not a jerk. 663 00:26:44,145 --> 00:26:45,311 She's a genius. 664 00:26:45,313 --> 00:26:47,938 I just proved myself in the basement 665 00:26:47,982 --> 00:26:49,523 with a live lobster. 666 00:26:49,525 --> 00:26:50,691 I'm a badass chef. 667 00:26:52,028 --> 00:26:54,486 Okay, we have a pork meatball here 668 00:26:54,530 --> 00:26:55,988 with a rigatoni. 669 00:26:56,032 --> 00:26:58,699 This person used cream of mushroom soup 670 00:26:58,743 --> 00:27:00,034 as their sauce base. 671 00:27:00,036 --> 00:27:02,077 Cream of mushroom soup in a can? 672 00:27:02,121 --> 00:27:04,413 - Wow. - In a can. 673 00:27:04,457 --> 00:27:07,124 Gordon: If you told me it was a fresh mushroom sauce, I would've believed you 674 00:27:07,168 --> 00:27:08,250 because it tastes that good. 675 00:27:08,294 --> 00:27:11,629 Next up, feta stuffed artichoke 676 00:27:11,672 --> 00:27:16,216 with a whipped mascarpone sauce over fusilli pasta. 677 00:27:16,260 --> 00:27:18,385 What's going on with the creativity in the basement down there? 678 00:27:18,429 --> 00:27:20,763 Those ovens are older than martha stewart. 679 00:27:25,144 --> 00:27:28,103 - That is good. - Sort of two dishes going on here. 680 00:27:28,147 --> 00:27:30,189 Both happen to be tasty, which is great. 681 00:27:31,266 --> 00:27:35,402 So, this chef has created a meatball 682 00:27:35,446 --> 00:27:39,323 prepared with breakfast sausage with crispy squash blossoms. 683 00:27:39,408 --> 00:27:41,450 Richard: Smart choice of breakfast sausage. 684 00:27:41,535 --> 00:27:44,286 Flavor's there. Where's the mushrooms? 685 00:27:44,330 --> 00:27:45,579 I'm struggling to identify the mushrooms. 686 00:27:45,665 --> 00:27:48,457 Last but not least, we have our first flatbread, 687 00:27:48,459 --> 00:27:50,084 oyster mushrooms and crispy pancetta, 688 00:27:50,127 --> 00:27:53,337 and it has a marsala sauce around the outside. 689 00:27:57,176 --> 00:27:59,134 That was a little undercooked. 690 00:27:59,220 --> 00:28:00,969 We can't eat raw flour like that. 691 00:28:01,013 --> 00:28:03,013 That's just a big no-no. 692 00:28:03,099 --> 00:28:06,558 But I love the pork and I love the pancetta. 693 00:28:07,978 --> 00:28:09,895 Yes, good effort. 694 00:28:09,939 --> 00:28:11,146 Was my team perfect? No. 695 00:28:11,190 --> 00:28:12,398 There's definitely room for improvement. 696 00:28:12,733 --> 00:28:16,068 I'm just hoping that we did enough to survive another round. 697 00:28:16,112 --> 00:28:18,487 I had to put up someone for elimination last time. 698 00:28:18,531 --> 00:28:21,031 I do not want to be put in that position again. 699 00:28:21,075 --> 00:28:22,491 Give us a moment, please. 700 00:28:22,576 --> 00:28:27,830 I have to say, the italian dishes turned out fantastic! 701 00:28:27,873 --> 00:28:30,958 But even though we're all mentors and we all wanna win, 702 00:28:31,001 --> 00:28:33,711 we never play favorites when it comes to the best dish. 703 00:28:33,754 --> 00:28:36,588 I think what I'm super excited about is that clams and spaghetti. 704 00:28:36,590 --> 00:28:39,758 - Richard: I would agree. - It's incredible, the flavor and the texture. 705 00:28:39,802 --> 00:28:41,760 So whoever cooked that, they gave me a taste of Italy. 706 00:28:41,804 --> 00:28:43,220 - Mmm, totally. - Mm-hmm. 707 00:28:43,264 --> 00:28:45,681 I was very surprised to see lobster on that platform, 708 00:28:45,683 --> 00:28:47,391 and she did great job breaking that down. 709 00:28:47,435 --> 00:28:49,518 - Gordon: Lobster was delicious. - Lobster was delicious. 710 00:28:49,562 --> 00:28:52,730 - Have we decided then? - Yes. There's no doubt. 711 00:28:55,067 --> 00:29:00,487 Only one of these dishes truly stood out as being the best of the best. 712 00:29:04,034 --> 00:29:05,951 The spaghetti and clams. 713 00:29:05,995 --> 00:29:08,120 Yes! Yes! Thank you! 714 00:29:08,164 --> 00:29:10,789 - Thank you. - ♪ oh, my god 715 00:29:10,791 --> 00:29:12,708 - oh! - Yes! 716 00:29:12,752 --> 00:29:14,501 Thank you. Thank you, chefs. 717 00:29:14,503 --> 00:29:17,087 Culinary giants telling you that you had the best dish 718 00:29:17,131 --> 00:29:20,090 out of 14 people who know how to cook is so exciting. 719 00:29:20,134 --> 00:29:21,833 Congrats, team trailblaisers. 720 00:29:21,844 --> 00:29:25,387 I am feeling relieved that I don't have to pick one of my chefs 721 00:29:25,431 --> 00:29:27,931 to go up into that pressure cooker on the third floor. 722 00:29:27,975 --> 00:29:31,852 Unfortunately that means, gordon and nyesha, 723 00:29:31,896 --> 00:29:35,439 you each have to pick one of your chefs to battle it out in the elimination. 724 00:29:35,483 --> 00:29:38,192 I do not like the suspense. I don't like the waiting. 725 00:29:38,194 --> 00:29:41,153 I wanna stay as far away from elimination as I can. 726 00:29:41,197 --> 00:29:43,989 Uh, this is hard. 727 00:29:44,033 --> 00:29:48,202 The person I'm sending through to elimination is... 728 00:29:54,960 --> 00:29:56,084 This is hard. 729 00:29:56,128 --> 00:29:58,587 I'm tied. I am really tied. 730 00:29:58,631 --> 00:30:00,297 This is a tough choice. 731 00:30:00,299 --> 00:30:02,591 Roice failed yet again to get the right amount of ingredients 732 00:30:02,635 --> 00:30:04,301 to show how good he is. 733 00:30:04,345 --> 00:30:06,595 But tricia and devonnie both overcooked their pasta. 734 00:30:06,639 --> 00:30:09,515 I need to have that next-level chef on my team. 735 00:30:09,558 --> 00:30:13,393 The person I'm sending through to the elimination is... 736 00:30:15,314 --> 00:30:18,315 Roice. You're in the elimination, young man. 737 00:30:18,317 --> 00:30:20,484 Understand the competition. 738 00:30:20,528 --> 00:30:23,278 Sometimes you're just breezing. You're not giving me your all. 739 00:30:23,280 --> 00:30:26,698 You've got one more chance. Cook me something that is solid. 740 00:30:26,742 --> 00:30:28,283 I'm not in the business to lose. 741 00:30:28,285 --> 00:30:29,743 - Is that clear? - Yes, chef. 742 00:30:29,787 --> 00:30:30,953 I am not ready to go home. 743 00:30:30,996 --> 00:30:32,162 I'm going to show chef ramsay 744 00:30:32,164 --> 00:30:33,163 all the skills that I have 745 00:30:33,207 --> 00:30:34,414 and hope that that's enough 746 00:30:34,416 --> 00:30:35,582 to keep me in the competition. 747 00:30:35,626 --> 00:30:36,750 Nyesha? 748 00:30:37,962 --> 00:30:40,087 It's not easy for me. 749 00:30:40,172 --> 00:30:41,421 So I have pyet on one hand, 750 00:30:41,465 --> 00:30:44,299 who completely ignores the mushrooms, 751 00:30:44,301 --> 00:30:48,053 and I have a dough that is completely undercooked. 752 00:30:48,097 --> 00:30:49,429 How do you choose between that? 753 00:30:49,473 --> 00:30:53,392 Cooking a great dish, it doesn't happen by chance. 754 00:30:53,435 --> 00:30:55,519 It comes with a lot of focus, 755 00:30:55,563 --> 00:30:58,438 integrity, and it's not just cooking fast. 756 00:30:59,525 --> 00:31:03,277 Zach, we're gonna see you cook again. 757 00:31:04,822 --> 00:31:07,239 This is not gonna get you anywhere. 758 00:31:07,241 --> 00:31:08,991 This is just, "I'm doing the least," right? 759 00:31:09,034 --> 00:31:10,492 - Yes, chef. - Focus. Intention. 760 00:31:10,536 --> 00:31:14,329 I got a fire in me right now. It's about to erupt. 761 00:31:15,708 --> 00:31:17,499 Neither of you got the job done in the first round, 762 00:31:17,543 --> 00:31:20,335 and now both of you will head into the elimination round. 763 00:31:20,379 --> 00:31:23,171 Roice, zach, you can stay here. 764 00:31:23,173 --> 00:31:24,673 The rest of you, you can head to the elevator 765 00:31:24,675 --> 00:31:26,049 and we'll meet you in the kitchen. 766 00:31:26,385 --> 00:31:29,052 - You got this, guys. - We're gonna have five people still, okay? 767 00:31:29,096 --> 00:31:31,054 You got it, bud. 768 00:31:31,098 --> 00:31:32,222 Chef nyesha, I'm sorry I let you down. 769 00:31:32,266 --> 00:31:34,182 I have a lot of pride as a chef. 770 00:31:34,184 --> 00:31:36,602 I'm ready to redeem myself and prove why I'm here. 771 00:31:36,645 --> 00:31:37,644 Come on, zach. 772 00:31:39,273 --> 00:31:41,523 You cooked an italian dish today, 773 00:31:41,567 --> 00:31:45,110 but for tonight's elimination cook-off, 774 00:31:45,154 --> 00:31:49,281 you'll be creating a world-inspired noodle dish. 775 00:31:50,242 --> 00:31:53,076 Vietnam, malaysia, singapore, 776 00:31:53,078 --> 00:31:57,122 all host amazing cuisines with noodles at the heart. 777 00:31:57,166 --> 00:32:01,251 I wanna see you best take on a noodle dish 778 00:32:01,295 --> 00:32:02,502 from anywhere in the world. 779 00:32:02,546 --> 00:32:06,173 Italian is the only cuisine you can't cook. 780 00:32:06,175 --> 00:32:08,342 - Is that clear? - Both: Yes, chef. 781 00:32:08,385 --> 00:32:10,427 The platform will be staying across the whole 30 minutes, 782 00:32:10,471 --> 00:32:13,555 and on there, you've got the best of every ingredient 783 00:32:13,599 --> 00:32:15,182 you could possibly want. 784 00:32:15,184 --> 00:32:18,185 Roice, zach, I'll be with you for the entire 30 minutes. 785 00:32:18,187 --> 00:32:20,270 This is a blind cook-off. 786 00:32:20,272 --> 00:32:23,148 Gordon and nyesha will not know who cooked what dish. 787 00:32:23,150 --> 00:32:24,483 Head to the elevator. 788 00:32:26,195 --> 00:32:29,154 Noodles are not my strong point. I do not make them often at all. 789 00:32:29,156 --> 00:32:33,116 But I know how to maximize the flavors out of any dish that I create. 790 00:32:33,160 --> 00:32:35,953 I really just see this as an opportunity to grow more. 791 00:32:35,996 --> 00:32:39,581 The greatest athletes that there are, they grow from their setbacks. 792 00:32:41,377 --> 00:32:43,293 I don't honestly eat a lot of asian noodles. 793 00:32:43,295 --> 00:32:47,422 I'm feeling nervous, but I can't let myself look nervous. 794 00:32:47,466 --> 00:32:51,051 - Thank you, guys. - Come on, zach. Let's go, zach. 795 00:32:51,095 --> 00:32:52,761 I have more than enough to stay in this 796 00:32:52,763 --> 00:32:54,388 "next level chef" competition. 797 00:32:54,431 --> 00:32:56,181 If you thought I was intense before, 798 00:32:56,225 --> 00:32:57,891 I'm gonna be a lot more intense going forward. 799 00:32:57,935 --> 00:33:01,269 As soon as that platform drops, your 30 minutes will begin. 800 00:33:01,271 --> 00:33:03,480 - Are you ready? - Yes, chef. 801 00:33:05,567 --> 00:33:09,444 - Whoo! - Get close, get close, get close, get close. 802 00:33:09,446 --> 00:33:12,531 Richard: The best dish of your life, zach and roice. 803 00:33:12,574 --> 00:33:14,449 Go! It's go-time. 804 00:33:14,451 --> 00:33:17,244 Your 30 minutes starts now. 805 00:33:17,287 --> 00:33:20,288 - Scallions, roice! - Scallions, roice! Ginger! 806 00:33:20,332 --> 00:33:22,207 - Is this ginger? - That's galangal! 807 00:33:22,251 --> 00:33:23,458 Take it! Take it! 808 00:33:23,460 --> 00:33:25,168 Roice: I have no clue what I'm doing. 809 00:33:25,212 --> 00:33:26,920 I know the flavors that I want to go for... 810 00:33:26,964 --> 00:33:29,840 Chilis, chili oil. 811 00:33:29,883 --> 00:33:32,050 ...So I start grabbing the things that I know I'm going to need. 812 00:33:32,094 --> 00:33:33,760 Fresh noodles, scallions. 813 00:33:33,762 --> 00:33:35,262 Where are they? 814 00:33:35,305 --> 00:33:36,304 A little faster with the movement, roice. 815 00:33:36,598 --> 00:33:41,143 All right, so there we go. Zach moving fastly. 816 00:33:41,186 --> 00:33:42,310 I am in killer instinct mode. 817 00:33:42,396 --> 00:33:45,272 Yes, yes! Yes! 818 00:33:45,274 --> 00:33:48,400 I'm grabbing ground pork, vermicelli rice noodles, 819 00:33:48,444 --> 00:33:51,528 a bunch of veg to make my stock taste good, 820 00:33:51,572 --> 00:33:53,030 and any sort of asian sounding sauce 821 00:33:53,073 --> 00:33:55,907 to give it the next level on my dish. 822 00:33:55,951 --> 00:33:59,244 You got an area on the globe of inspiration here? 823 00:33:59,246 --> 00:34:02,164 Yes, asia. Not any country in particular. 824 00:34:02,207 --> 00:34:04,332 Okay, got it. Got it. We're going asian influence. 825 00:34:04,376 --> 00:34:07,210 Zach, there's preserved fish cake. Put it in your broth. 826 00:34:07,254 --> 00:34:10,130 It's gonna add some great umami flavors. 827 00:34:10,132 --> 00:34:14,468 To infuse more flavor, I gotta get my broth going as soon as possible. 828 00:34:14,511 --> 00:34:17,888 - Thank you! - There you go. There you go. There you go. 829 00:34:17,931 --> 00:34:22,059 There's multiple layers. It's not just stock with some garlic in it. 830 00:34:22,102 --> 00:34:25,062 - Yes, with the lemongrass! - All: Yes, yes! 831 00:34:25,064 --> 00:34:28,106 - Yes, yes! The lemongrass! - You are killing it. 832 00:34:28,108 --> 00:34:29,733 Yes! He's building those flavors. 833 00:34:29,818 --> 00:34:32,444 - Stay focused though. Stay focused, okay? - Yes, chef. Yes, chef. 834 00:34:32,488 --> 00:34:34,780 10 minutes have gone. 20 minutes remain, all right? 835 00:34:34,823 --> 00:34:37,491 Aw, come on. My hands are shaking. 836 00:34:37,534 --> 00:34:39,326 - It's all right. - You got this, roice. 837 00:34:39,328 --> 00:34:41,995 - Roice, your inspiration here is? - It's thai actually. 838 00:34:41,997 --> 00:34:44,331 Thai. Okay, have you cooked this dish before? 839 00:34:44,374 --> 00:34:45,957 Never, but the first paycheck I ever got... 840 00:34:46,001 --> 00:34:48,168 - Got it. - I took my mom out to dinner... 841 00:34:48,212 --> 00:34:49,503 - Okay. - ...And it was a dish very similar to this. 842 00:34:49,588 --> 00:34:52,130 I'm going to make this dish that my mom loves. 843 00:34:52,174 --> 00:34:53,882 It's gonna be sweet, spicy, salty, 844 00:34:53,884 --> 00:34:54,966 and have just a little bit of acidity in there. 845 00:34:55,302 --> 00:34:58,386 You're using some fresh fat rice noodles, all right. 846 00:34:58,430 --> 00:35:01,348 - Yes, chef. - What's gonna be the protein? It's gonna be just shrimp? 847 00:35:01,350 --> 00:35:03,433 Just gonna be just shrimp for the protein, yes. 848 00:35:03,519 --> 00:35:06,061 Okay, and then that sauce, what are you gonna do with the shrimp shells? 849 00:35:06,063 --> 00:35:08,271 It's gonna be in the oil that I stir fry in. 850 00:35:08,315 --> 00:35:10,107 My spot here in the competition is at stake, 851 00:35:10,150 --> 00:35:11,942 so I have to make a phenomenal dish. 852 00:35:11,985 --> 00:35:14,569 You want flavor here. You gotta get those shrimp shells developing. 853 00:35:14,613 --> 00:35:17,948 - Yes. - You gotta be quick. 13 minutes. 854 00:35:17,991 --> 00:35:19,991 Soy sauce? Hoisin, hoisin. 855 00:35:20,035 --> 00:35:23,328 Hoisin? Yes, yes. Mix that in there, 100%. 856 00:35:23,330 --> 00:35:26,081 We have roice and zach throwing down 857 00:35:26,125 --> 00:35:29,668 in a global-inspired noodle dish challenge. 858 00:35:29,711 --> 00:35:31,294 This one's gonna be tough. 859 00:35:31,338 --> 00:35:33,213 It's gonna come down to punchy flavors, 860 00:35:33,257 --> 00:35:34,923 maybe a little bit of authenticity, 861 00:35:34,967 --> 00:35:36,133 but it's anybody's game. 862 00:35:36,260 --> 00:35:38,885 Remember to taste your dishes as you go, guys. 863 00:35:38,929 --> 00:35:42,139 Nine minutes left. Keep that flavor in that pan, all right? 864 00:35:42,182 --> 00:35:44,307 Yes, chef. Time is running out. 865 00:35:44,351 --> 00:35:46,143 - Reuel: Yo, take that shrimp out. - Yeah. 866 00:35:46,186 --> 00:35:48,311 Start your other stuff. Let's go! 867 00:35:48,355 --> 00:35:51,148 When I cook, I do it for pleasure. I enjoy it. I go slowly. 868 00:35:51,191 --> 00:35:52,566 And to be in a scenario like this 869 00:35:53,026 --> 00:35:55,986 where you just have to go quick, quick, quick, I'm not used to that. 870 00:35:56,029 --> 00:35:58,780 6 1/2 minutes. Not a lot of time. 871 00:35:58,782 --> 00:36:00,490 I need garlic. 872 00:36:00,534 --> 00:36:02,909 Where the ( bleep ) did my garlic go? 873 00:36:02,953 --> 00:36:06,329 - Roice? Move with a sense of urgency. - Yeah? 874 00:36:06,373 --> 00:36:09,166 - Move that ass. - Reuel's telling me to move my ass. 875 00:36:09,168 --> 00:36:11,418 This is the fastest I've ever moved my ass in the kitchen. 876 00:36:11,461 --> 00:36:13,003 - Toss it. - Huh? 877 00:36:13,046 --> 00:36:14,045 You're gonna break the noodles. 878 00:36:14,089 --> 00:36:16,089 - Come on! - Come on? 879 00:36:16,133 --> 00:36:17,549 Roice, let's go! 880 00:36:17,551 --> 00:36:19,634 As I'm watching the elimination challenge, 881 00:36:19,678 --> 00:36:21,052 my heart is in my stomach. 882 00:36:21,096 --> 00:36:23,013 All right, big flavor in here. 883 00:36:23,056 --> 00:36:24,181 - You're burning your sesame seeds. - Oh, ( bleep ). 884 00:36:24,224 --> 00:36:25,599 Richard: You're burning your sesame seeds. 885 00:36:25,601 --> 00:36:29,853 I could see, like, the panic was setting in. 886 00:36:29,897 --> 00:36:33,023 - Roy, we're not going home. - I don't know if I can do this. 887 00:36:33,066 --> 00:36:34,608 This is another level of anxiety. 888 00:36:34,651 --> 00:36:37,152 - Roice! - Roice! - Think about your time. 889 00:36:37,154 --> 00:36:38,528 You gotta be quick at this point. 890 00:36:38,563 --> 00:36:40,530 - Tricia: Keep cooking. - I mean, come on. 891 00:36:45,871 --> 00:36:47,287 You're burning your sesame seeds. 892 00:36:47,331 --> 00:36:49,206 - Oh, ( bleep ). - You're burning your sesame seeds. 893 00:36:49,208 --> 00:36:51,458 - He burnt them? - Richard: 6 1/2 minutes! 894 00:36:51,501 --> 00:36:55,086 - Not a lot of time. - Roice! Roice! 895 00:36:55,130 --> 00:36:57,464 Roice! Sense of urgency. Move that ass. 896 00:36:57,507 --> 00:36:59,591 If you're sleeping, wakey-wakey. 897 00:36:59,635 --> 00:37:01,968 Listen, everyone, I love that you're helping. 898 00:37:02,012 --> 00:37:03,261 You gotta let him cook a little bit. 899 00:37:03,305 --> 00:37:06,348 - Yes, yes. For sure. - Thank you. 900 00:37:06,391 --> 00:37:08,975 - I know I can cook. - Yes! Let's go, let's go! 901 00:37:09,019 --> 00:37:12,062 I can't just let my stress and my anxiousness get the best of me. 902 00:37:12,105 --> 00:37:14,731 - I can do this. I got this. - You're doing great. Yes! 903 00:37:14,775 --> 00:37:17,525 - Trust yourself, roice. - Oh, I do. 904 00:37:17,527 --> 00:37:21,529 5:25. How does it feel? 905 00:37:21,573 --> 00:37:23,240 It's almost there, chef. I just need a little more broth. 906 00:37:23,283 --> 00:37:26,243 My broth is reduced, and it's tasting awesome. 907 00:37:26,286 --> 00:37:28,161 Is it a broth or does he have soup? I don't know. 908 00:37:28,163 --> 00:37:30,121 No more! It's gonna get soggy! 909 00:37:30,165 --> 00:37:31,498 My pork is nice and spicy. 910 00:37:31,541 --> 00:37:34,292 We're rocking. It's all coming together. 911 00:37:34,294 --> 00:37:36,253 Final minutes! 60 seconds! 912 00:37:36,255 --> 00:37:37,879 Let's go! Go, go, go, go. 913 00:37:37,881 --> 00:37:39,756 - It smells good. - Thank you, chef. 914 00:37:39,800 --> 00:37:43,510 Good job, zach! He's not playing. 915 00:37:43,553 --> 00:37:48,014 Taste, elegance, beauty. Last looks. 916 00:37:48,016 --> 00:37:50,183 - 30 seconds left. - Roice, you're doing great. 917 00:37:50,227 --> 00:37:51,268 - That looks good. That looks good. - Thank you. 918 00:37:51,270 --> 00:37:54,104 - Beautiful. - Jalapeno and lime. 919 00:37:54,147 --> 00:37:57,482 Richard: Ten, nine, eight, 920 00:37:57,526 --> 00:37:58,650 seven, six... 921 00:37:58,694 --> 00:38:00,026 It's spicy. It's good. 922 00:38:00,070 --> 00:38:04,030 ...Four, three, two, one. 923 00:38:04,116 --> 00:38:05,740 Stop cooking. Wow. 924 00:38:05,742 --> 00:38:07,033 Good job, guys. 925 00:38:07,035 --> 00:38:08,576 You did phenomenal, my dude. 926 00:38:08,620 --> 00:38:10,495 You did phenomenal. 927 00:38:15,335 --> 00:38:16,293 - Hello, chef. - Chef. 928 00:38:16,336 --> 00:38:17,419 Welcome. 929 00:38:17,462 --> 00:38:19,045 I do not want to send zach home today, 930 00:38:19,047 --> 00:38:20,672 but I literally have zero idea 931 00:38:20,716 --> 00:38:21,756 on who cooked both dishes, 932 00:38:21,800 --> 00:38:23,466 so I'm basing my decision 933 00:38:23,510 --> 00:38:25,510 purely off of flavor 934 00:38:25,554 --> 00:38:28,972 and which dish I wanna go in for a next bite on. 935 00:38:28,974 --> 00:38:30,598 Our judges have no idea who cooked what, 936 00:38:30,642 --> 00:38:32,142 so don't give anything away, 937 00:38:32,144 --> 00:38:33,476 and if there's a tie, I'll be the one to break it. 938 00:38:33,520 --> 00:38:34,394 All: Yes, chef. 939 00:38:34,730 --> 00:38:37,314 Gordon and nyesha, here are our two dishes. 940 00:38:37,357 --> 00:38:41,318 Right over here we have a spicy pork, peanuts, 941 00:38:41,320 --> 00:38:44,029 and chili with rice vermicelli. 942 00:38:44,114 --> 00:38:48,908 And here we have thai inspired shrimp and chili 943 00:38:48,994 --> 00:38:51,453 with a wide rice noodle. 944 00:38:51,496 --> 00:38:53,163 Shall we start with the thai shrimp dish? 945 00:38:53,206 --> 00:38:55,165 Nyesha: Let's do it. 946 00:38:55,208 --> 00:38:57,292 Roice: I know my dish tastes amazing. 947 00:38:57,294 --> 00:38:59,461 As a kid, not even as an adult, 948 00:38:59,463 --> 00:39:02,130 I never thought I would ever get to cook alongside chef ramsay, 949 00:39:02,174 --> 00:39:04,299 and I'm really hoping to stay in this competition 950 00:39:04,301 --> 00:39:05,383 so that I can keep learning from him. 951 00:39:05,427 --> 00:39:07,844 I like the flavor of those noodles. 952 00:39:07,846 --> 00:39:09,137 It's leaning towards a pad thai. 953 00:39:09,181 --> 00:39:11,264 I think the shrimp has got a great sear. 954 00:39:11,266 --> 00:39:14,184 Shrimp is slightly overcooked for me on this dish. 955 00:39:14,227 --> 00:39:16,686 - 30 seconds less cooking on those noodles? - Yeah. 956 00:39:16,688 --> 00:39:19,022 That stops it from becoming a little bit more gummy. They don't break up. 957 00:39:19,024 --> 00:39:21,733 - However, the flavor's good. - Yes. 958 00:39:23,362 --> 00:39:27,155 - Shall we? - Richard, the protein in this one again, please? 959 00:39:27,199 --> 00:39:30,617 This is pork, peanuts, black vinegar. 960 00:39:30,619 --> 00:39:32,327 Please be overcooked. 961 00:39:32,371 --> 00:39:34,788 Zach: I'm confident in my dish. 962 00:39:34,831 --> 00:39:36,790 I turned around my life through working hard in the kitchen. 963 00:39:36,833 --> 00:39:38,208 I don't want to go home. 964 00:39:38,251 --> 00:39:40,460 I wanna make everybody proud who believes in me. 965 00:39:40,504 --> 00:39:42,587 Redemption, it was kind of like the story of my life. 966 00:39:42,631 --> 00:39:44,297 I love the level of spice. 967 00:39:44,299 --> 00:39:47,342 There's a beautiful sort of rich sweetness. 968 00:39:47,427 --> 00:39:50,887 The secret behind these dishes is dousing the noodles in sauce. 969 00:39:50,931 --> 00:39:54,557 Pork is good, but when you have that amount of noodles in a bowl, 970 00:39:54,601 --> 00:39:55,767 you're underselling it. 971 00:39:55,769 --> 00:39:57,394 It needs more pork. 972 00:39:59,981 --> 00:40:02,982 Which dish is your winner? 973 00:40:03,026 --> 00:40:05,402 Flavor overall, right? 974 00:40:05,445 --> 00:40:08,571 Journey, elements of excitement... 975 00:40:09,699 --> 00:40:11,199 I'm going with the pork dish. 976 00:40:13,495 --> 00:40:15,161 My heart's gonna take me 977 00:40:15,205 --> 00:40:17,372 to the one I'd recognize instantly on a menu... 978 00:40:17,416 --> 00:40:19,124 My big worry is I'm gonna send my own person home, 979 00:40:19,167 --> 00:40:20,625 because they're two good dishes. 980 00:40:23,380 --> 00:40:25,296 ...And that would be the glass noodle with the shrimp. 981 00:40:28,427 --> 00:40:30,427 That means you've left it to me to break the tie. 982 00:40:30,470 --> 00:40:33,430 Even though zach and roice are not on my team, 983 00:40:33,473 --> 00:40:35,098 I don't want to send anyone home. 984 00:40:35,142 --> 00:40:36,641 I don't wanna be the villain, 985 00:40:36,685 --> 00:40:38,017 but it all comes down to me. 986 00:40:38,061 --> 00:40:39,310 Tough decision. 987 00:40:39,354 --> 00:40:42,272 We are looking for the one next level chef, 988 00:40:42,315 --> 00:40:44,023 but the only thing I'm going on here 989 00:40:44,025 --> 00:40:46,234 is flavor, authenticity. 990 00:40:46,278 --> 00:40:47,610 That's all that this is about. 991 00:40:47,612 --> 00:40:53,158 One brought more flavor to the game than the other. 992 00:40:53,201 --> 00:40:55,368 Zach: I kind of feel like one of those old cartoons 993 00:40:55,412 --> 00:40:57,078 where the heart is, like, thumping. 994 00:40:57,122 --> 00:40:58,955 I'm extremely nervous. 995 00:40:58,999 --> 00:41:01,666 For me, the dish that won... 996 00:41:09,217 --> 00:41:11,468 It's the pork stir fry noodle... 997 00:41:11,470 --> 00:41:12,552 - Whoo! - Yeah. 998 00:41:12,596 --> 00:41:14,679 ...That was cooked by zach. 999 00:41:16,224 --> 00:41:20,393 - Ahh! - So proud of you. You left it all out there. 1000 00:41:20,437 --> 00:41:22,854 I wanna jump through the roof with joy and excitement. 1001 00:41:22,898 --> 00:41:26,774 I can only jump, like, two inches off the ground, but I do my best. 1002 00:41:26,818 --> 00:41:30,612 Roice, unfortunately that means you will not be the next level chef. 1003 00:41:32,616 --> 00:41:33,656 Thank you, chef. 1004 00:41:33,700 --> 00:41:35,158 ( bleep ) 1005 00:41:35,202 --> 00:41:36,242 this is a tough choice. 1006 00:41:36,244 --> 00:41:38,161 Roice was a creative chef, 1007 00:41:38,163 --> 00:41:40,079 and although he sometimes lacked vision, 1008 00:41:40,123 --> 00:41:41,956 he never lacked heart. 1009 00:41:42,000 --> 00:41:44,042 Team ramsay, honestly, has taken a hit. 1010 00:41:44,044 --> 00:41:46,044 I'm pissed that you're going, 1011 00:41:46,046 --> 00:41:49,923 but this just means we'll have to work even harder 1012 00:41:49,966 --> 00:41:53,051 to make sure we always win the next-level dish. 1013 00:41:53,094 --> 00:41:56,179 You've got a level of pride, and that's refreshing. 1014 00:41:56,264 --> 00:41:57,430 Continue that dream. Promise me. 1015 00:41:57,474 --> 00:41:58,264 Yes, chef, I promise. 1016 00:41:58,517 --> 00:42:01,518 Yeah? Please had to the elevator. 1017 00:42:01,520 --> 00:42:03,186 Bye, guys. 1018 00:42:03,188 --> 00:42:05,313 I'm disappointed. I know I could've done more, 1019 00:42:05,315 --> 00:42:07,357 but I never thought I'd ever meet gordon ramsay, 1020 00:42:07,400 --> 00:42:09,192 and I got the opportunity to do that. 1021 00:42:09,194 --> 00:42:10,443 He's my childhood hero. 1022 00:42:10,487 --> 00:42:12,403 Let's say michael jordan has a team of five, 1023 00:42:12,447 --> 00:42:14,155 and, yeah, he kicks you off first, 1024 00:42:14,199 --> 00:42:15,698 you still got to play with michael jordan. 1025 00:42:17,285 --> 00:42:19,994 You've all seen how difficult these eliminations are. 1026 00:42:20,038 --> 00:42:22,247 There's no rehearsals. This is the real deal. 1027 00:42:22,290 --> 00:42:24,707 Come out of the gate, play to your strengths. 1028 00:42:24,709 --> 00:42:26,960 Every week we climb. Every week we get stronger. Is that clear? 1029 00:42:27,003 --> 00:42:29,128 - All: Yes, chef. - Good night. 1030 00:42:29,130 --> 00:42:31,756 - Good night. - Whoo! 1031 00:42:31,800 --> 00:42:35,593 I never get anxiety, but I had anxiety for you, man. Good job. 1032 00:42:37,514 --> 00:42:39,305 Gordon: Next time on "next level chef"... 1033 00:42:39,349 --> 00:42:42,225 We have chosen the perfect ingredient 1034 00:42:42,260 --> 00:42:44,227 for today's challenge-- poultry. 1035 00:42:44,271 --> 00:42:48,398 The other kitchens have already grabbed anything that I could possibly use. 1036 00:42:48,400 --> 00:42:49,983 I don't even know what I have. 1037 00:42:50,026 --> 00:42:52,151 This is the worst case scenario right now. 1038 00:42:52,195 --> 00:42:54,028 Stop what you're doing. Check your pigeon. 1039 00:42:54,030 --> 00:42:56,322 I need to believe in myself a lot more. 1040 00:42:56,366 --> 00:42:59,033 You overcook poultry and you are done-zo. 1041 00:42:59,077 --> 00:43:02,370 - Gordon: Dry as a bone. - I'm worried I may be going into elimination today. 1042 00:43:02,414 --> 00:43:05,039 Mariah: That is a huge mistake. It could send me home. 1043 00:43:05,083 --> 00:43:06,958 What are you trying to do, kill me?