1 00:00:01,210 --> 00:00:03,168 Gordon: Previously on "next level chef"... 2 00:00:03,170 --> 00:00:04,878 We have chosen the perfect ingredient 3 00:00:04,922 --> 00:00:06,839 for today's challenge-- poultry. 4 00:00:06,882 --> 00:00:10,426 Nyesha: The person that's won safety for their team? 5 00:00:10,428 --> 00:00:13,262 - The squab dish. - Finally, I'm number one. 6 00:00:13,264 --> 00:00:15,055 Gordon: Team nyesha and team richard 7 00:00:15,099 --> 00:00:16,515 are now gonna have to nominate their chef 8 00:00:16,559 --> 00:00:19,351 that's gonna go head to head in the elimination battle. 9 00:00:19,395 --> 00:00:22,646 The least favorite dish was the chicken and the sage. 10 00:00:22,732 --> 00:00:24,648 Sergio, it's time to go home. 11 00:00:24,734 --> 00:00:26,775 Bloody well done to courtney. 12 00:00:26,819 --> 00:00:31,613 Before our next challenge, you need something more than just words to inspire you. 13 00:00:31,657 --> 00:00:33,323 Tonight... 14 00:00:33,409 --> 00:00:35,284 Devonnie: This is the first field trip of the competition. 15 00:00:35,327 --> 00:00:39,413 Today's challenge, we want you to create a burger worthy of the next level. 16 00:00:39,457 --> 00:00:41,665 - Let's get it, baby. Let's get it. - Fire in the basement! 17 00:00:41,709 --> 00:00:43,375 - ( alarm beeping ) - this is horrible. 18 00:00:43,419 --> 00:00:46,003 The idea is to cook in the basement, not set it on fire, yes? 19 00:00:46,088 --> 00:00:48,172 - I can't swallow that. - We have one dish that's so bad, 20 00:00:48,174 --> 00:00:51,508 this chef is gonna be lucky to be cooking again even in the elimination. 21 00:00:53,095 --> 00:00:56,680 ( music playing ) 22 00:01:10,154 --> 00:01:11,737 welcome. Come on in. 23 00:01:11,781 --> 00:01:14,740 Devonnie: This is wild. 24 00:01:14,784 --> 00:01:16,658 This is the first field trip of the competition 25 00:01:16,660 --> 00:01:18,619 to gordon ramsay burger. 26 00:01:18,662 --> 00:01:20,287 Can I sit down? Can I order something? 27 00:01:20,331 --> 00:01:22,081 Are we staying here for a while? Can I get a drink? 28 00:01:22,124 --> 00:01:23,165 Bartender? 29 00:01:23,209 --> 00:01:24,583 Right, good morning. 30 00:01:24,627 --> 00:01:26,085 All: Good morning, chef. 31 00:01:26,128 --> 00:01:27,419 Richard, nyesha, and myself 32 00:01:27,463 --> 00:01:30,214 thought you could use a little inspiration. 33 00:01:30,257 --> 00:01:32,591 What better place to bring you than my restaurant, 34 00:01:32,593 --> 00:01:34,343 gordon ramsay burger? 35 00:01:34,386 --> 00:01:35,552 In recent years, the humble burger 36 00:01:35,596 --> 00:01:38,680 has undergone a major upgrade, right? 37 00:01:38,724 --> 00:01:41,058 All: Yes, chef. 38 00:01:41,102 --> 00:01:42,893 Now, we are here to inspire you all, 39 00:01:42,937 --> 00:01:46,313 so richard and nyesha and I are each gonna create 40 00:01:46,357 --> 00:01:49,024 our own take on our next level burger. 41 00:01:49,068 --> 00:01:50,818 - Sound good? - All: Yes, chef. 42 00:01:50,861 --> 00:01:52,069 Let's get cracking. 43 00:01:52,113 --> 00:01:54,780 I'll be doing an amazing farm burger, 44 00:01:54,824 --> 00:01:56,031 and it's a topped with a fried egg 45 00:01:56,033 --> 00:01:57,116 with some grilled bacon. 46 00:01:57,159 --> 00:02:00,744 I'm going to do a duck-duck-duck burger. 47 00:02:00,788 --> 00:02:01,745 - Whoo! - Expect nothing less. 48 00:02:01,997 --> 00:02:04,164 My burger is inspired by my favorite soup, 49 00:02:04,208 --> 00:02:05,165 the french onion soup. 50 00:02:05,209 --> 00:02:06,291 It's called the le burger. 51 00:02:06,335 --> 00:02:08,710 - Oh. - I have a cheese blend 52 00:02:08,796 --> 00:02:11,755 of provolone and gruyere that I'm gonna torch on top. 53 00:02:11,799 --> 00:02:15,175 I mean, whoa! Yo! 54 00:02:15,210 --> 00:02:17,177 I'm frying my egg, and what I'm gonna do now 55 00:02:17,221 --> 00:02:20,139 is drop these little bacon bits in there for texture. 56 00:02:20,182 --> 00:02:21,557 Over here, I'm making my duck burger, 57 00:02:21,600 --> 00:02:24,268 and then what I'm doing is I'm combining just humbly 58 00:02:24,270 --> 00:02:26,228 store-bought ketchup, right? 59 00:02:26,272 --> 00:02:28,522 With some pomegranate seeds. 60 00:02:28,566 --> 00:02:30,149 I'm going into, like, competition mode. 61 00:02:30,192 --> 00:02:32,317 I'm focusing on getting as much information 62 00:02:32,361 --> 00:02:34,153 as I possibly can from all of the mentors. 63 00:02:34,196 --> 00:02:37,156 For me, I really want this burger to have lots of moisture 64 00:02:37,199 --> 00:02:39,658 and jus and be almost decadent. 65 00:02:39,660 --> 00:02:41,285 - Almost? - Almost? 66 00:02:41,328 --> 00:02:43,495 - And then, look, my cheese. - Let's go! 67 00:02:43,539 --> 00:02:45,539 I wanna melt that cheese over there. 68 00:02:45,583 --> 00:02:49,168 And there we have a delicious gordon ramsay farm burger. 69 00:02:49,170 --> 00:02:50,043 - Wonderful, chef. - Stunning. 70 00:02:50,254 --> 00:02:53,755 - Look at that. See it? - That is sexy! 71 00:02:53,799 --> 00:02:56,300 Tell me about it, right? Oh, yes! 72 00:02:56,343 --> 00:02:58,468 I'll see your cheese pull, nyesha. 73 00:02:58,470 --> 00:03:01,180 ( cheering ) 74 00:03:01,223 --> 00:03:02,598 - would you like a taste? - Yes, chef. 75 00:03:02,600 --> 00:03:03,599 Gordon: Yes. 76 00:03:03,601 --> 00:03:05,142 I wanna try all the burgers. 77 00:03:05,186 --> 00:03:06,018 I want that one, I want that one, 78 00:03:06,061 --> 00:03:07,019 I want that one, too. 79 00:03:07,021 --> 00:03:08,729 - Get in there. - Both: Cheers. 80 00:03:08,772 --> 00:03:10,147 - Clinkies. - Gordon: Enjoy. 81 00:03:10,149 --> 00:03:12,149 - Those flavors! - Oh, my gosh. 82 00:03:12,151 --> 00:03:14,109 - Gordon: How's that taste? - This is amazing. 83 00:03:14,153 --> 00:03:15,194 Do you think after tasting those burgers, 84 00:03:15,487 --> 00:03:17,446 you can now elevate your burger to the next level? 85 00:03:17,489 --> 00:03:19,406 - All: Yes, chef. - Excellent. 86 00:03:19,450 --> 00:03:22,534 Because for today's challenge, we want you all 87 00:03:22,578 --> 00:03:25,996 to create a burger worthy of the next level. 88 00:03:26,081 --> 00:03:28,457 - Is that clear? Good. - All: Yes, chef! 89 00:03:28,500 --> 00:03:31,752 Let's get back to our kitchens and make a delicious burger. 90 00:03:31,795 --> 00:03:35,172 What do you think, team blais? You think you can create a better burger than we did today? 91 00:03:35,216 --> 00:03:38,342 - We got it. We got it. - That's good. I love the confidence. 92 00:03:38,344 --> 00:03:40,427 Head back to the elevators and pick a random keycard 93 00:03:40,471 --> 00:03:43,055 to find out what floor you'll be cooking on. 94 00:03:43,098 --> 00:03:45,974 - I need to be alone. - Yeah. 95 00:03:49,813 --> 00:03:50,729 Ooh, here we go. 96 00:03:54,818 --> 00:03:56,193 - Whoo! - All right. 97 00:03:56,237 --> 00:03:57,486 - Okay. - Bye! 98 00:03:57,905 --> 00:03:59,863 The type of meat picked for this challenge is very important. 99 00:03:59,907 --> 00:04:03,367 ♪ get to the top, and it'll open maybe, please, god, please ♪ 100 00:04:03,410 --> 00:04:06,662 so I'm hoping for the top floor strictly for the ingredients. 101 00:04:08,249 --> 00:04:11,416 - Whoo! - Yeah! Yeah! 102 00:04:11,418 --> 00:04:12,542 Mariah: I'm, like, super pumped up. 103 00:04:12,586 --> 00:04:14,628 We get first selection of ingredients, 104 00:04:14,672 --> 00:04:15,629 the best equipment. 105 00:04:15,673 --> 00:04:17,130 We should not screw this up. 106 00:04:17,174 --> 00:04:20,175 Please not the basement for a burger challenge, please. 107 00:04:20,219 --> 00:04:21,969 We were just in the basement. 108 00:04:22,012 --> 00:04:24,012 After cooking in the bottom kitchen last time, 109 00:04:24,056 --> 00:04:25,472 I don't want to be anywhere near it. 110 00:04:26,475 --> 00:04:30,352 No! 111 00:04:32,106 --> 00:04:35,941 Why am I here again in the depths of hell? 112 00:04:35,985 --> 00:04:37,359 I'm about to pass out. 113 00:04:37,403 --> 00:04:40,195 I said I never wanted to see this kitchen again. 114 00:04:44,201 --> 00:04:48,203 Chef arrington's burger was super inspirational to me, 115 00:04:48,247 --> 00:04:50,864 so I know that I can produce an amazing burger 116 00:04:50,874 --> 00:04:55,419 at any level because this challenge is truly about creativity and flavors. 117 00:04:55,462 --> 00:04:58,380 - ( groans ) - thank you. 118 00:04:58,424 --> 00:05:01,258 - Ah! - Yes. 119 00:05:01,302 --> 00:05:04,261 - Back again, like I never left. - We home, baby! 120 00:05:04,263 --> 00:05:06,305 - This is it. - We are home. 121 00:05:06,348 --> 00:05:08,473 Pyet: At this point in the competition, 122 00:05:08,517 --> 00:05:10,559 I'm feeling like I'm kind of just floating through. 123 00:05:10,602 --> 00:05:15,439 I don't feel like I have made the impact that I wanted to have, 124 00:05:15,441 --> 00:05:17,524 and I'm really hoping from this point on 125 00:05:17,568 --> 00:05:20,610 to really bring pyet to the competition. 126 00:05:21,697 --> 00:05:24,323 Let's go. 127 00:05:24,325 --> 00:05:26,366 Oh, no. In the basement again? 128 00:05:26,410 --> 00:05:28,285 - Really? What is happening? - Let's get back on the elevator. 129 00:05:28,287 --> 00:05:30,412 - Maybe we could do it again? - Oh, boy. Right, listen up. 130 00:05:30,456 --> 00:05:33,582 You only have 30 minutes to make a cracking burger. 131 00:05:33,625 --> 00:05:36,168 Not 45. 30 minutes. 132 00:05:37,546 --> 00:05:39,421 - Hello, chef. - Let's go, guys. Gather up. 133 00:05:39,465 --> 00:05:41,131 - Line up. How you feeling? - Very good. 134 00:05:41,175 --> 00:05:42,049 - Feeling good, chef. - Excellent. 135 00:05:42,343 --> 00:05:44,176 We're gonna have the number one dish today. 136 00:05:44,178 --> 00:05:46,553 - I'd love that for us! Yes! - Yes, we are. 137 00:05:46,597 --> 00:05:49,556 30 minutes to cook anything is difficult, because the reality is, 138 00:05:49,600 --> 00:05:51,767 you're trying to conceptualize your dish 139 00:05:51,810 --> 00:05:53,977 and also execute at the same time. 140 00:05:54,021 --> 00:05:57,564 - One, two, three. - All: Number one burger! 141 00:05:57,608 --> 00:05:59,316 But I know my team can bring it all together. 142 00:05:59,318 --> 00:06:01,693 And after visiting gordon ramsay burger today, 143 00:06:01,737 --> 00:06:04,654 I want more than ever to beat gordon at his own game. 144 00:06:07,618 --> 00:06:08,533 - All right, here we go. - Yes! 145 00:06:08,577 --> 00:06:09,910 - Hi, chef. - Top floor. 146 00:06:09,953 --> 00:06:11,036 Not sure if we deserve it, okay? 147 00:06:11,330 --> 00:06:14,247 We underperformed in the last challenge, all right? 148 00:06:14,249 --> 00:06:16,708 I will be embarrassed if one of us is in that elimination challenge. 149 00:06:16,710 --> 00:06:17,709 You will not be embarrassed today. 150 00:06:17,961 --> 00:06:21,630 It's really important that team trailblaisers 151 00:06:21,673 --> 00:06:22,964 wins the competition today 152 00:06:23,008 --> 00:06:24,508 and gains safety for all the team members. 153 00:06:24,551 --> 00:06:27,219 Courtney fought for her life last time, 154 00:06:27,262 --> 00:06:29,346 and I do not want that stress again. 155 00:06:29,390 --> 00:06:32,766 We're on the top floor today, so there are no excuses. 156 00:06:32,810 --> 00:06:34,226 We have to nail these burgers. 157 00:06:34,311 --> 00:06:36,144 All right, let's go. Grab the elevator. 158 00:06:36,146 --> 00:06:38,522 Okay, line up, please, guys. Come on. 159 00:06:38,524 --> 00:06:40,315 - Yes, chef. - 30 minutes. Come on, come on, come on. 160 00:06:40,359 --> 00:06:41,650 We are not going into that elimination. I want to hear you. 161 00:06:41,944 --> 00:06:44,653 - No, we're not. - No, we're not going into elimination. 162 00:06:44,696 --> 00:06:46,488 Are we? Hell no, we are not. 163 00:06:46,490 --> 00:06:48,198 Don't do too much. Don't bite off more than you can chew. 164 00:06:48,242 --> 00:06:49,324 All: Yes, chef. 165 00:06:49,660 --> 00:06:52,035 All right, team trailblaisers, we're gonna move fast. 166 00:06:52,079 --> 00:06:53,620 We're mentally focused. 167 00:06:56,041 --> 00:06:59,543 It is time to go! 168 00:06:59,586 --> 00:07:01,128 Quick, quick, quick. 169 00:07:01,130 --> 00:07:02,212 You need a protein off the top. 170 00:07:02,214 --> 00:07:03,422 I'm gonna take the bison. 171 00:07:03,465 --> 00:07:05,590 I need a good protein, and I just grab lamb. 172 00:07:05,634 --> 00:07:07,676 Richard: Do you have something that's gonna function as bread? 173 00:07:07,719 --> 00:07:09,010 - Hand me the ketchup. - Here we go. 174 00:07:09,346 --> 00:07:13,140 I see a brioche bun, but I'm thinking, the lamb may be juicy, 175 00:07:13,142 --> 00:07:15,684 so my bun may be soggy. Let me get a harder bread. 176 00:07:15,727 --> 00:07:17,352 And I pick ciabatta bread! 177 00:07:17,396 --> 00:07:19,980 Why? I don't know. I don't know why I picked it. 178 00:07:19,982 --> 00:07:23,942 - Does anybody see bacon? - Condiments, garnish, protein, bread, fat. 179 00:07:23,986 --> 00:07:25,527 Four, three, two, one. 180 00:07:25,571 --> 00:07:28,155 - Does anybody see jalapenos? - I've got them right here. 181 00:07:28,198 --> 00:07:31,450 Stay there if you've got to. Raise whatever you got! 182 00:07:31,493 --> 00:07:33,535 - ( bleep ) - back to the tables. 183 00:07:33,579 --> 00:07:35,328 Nyesha: Platform's here. 184 00:07:35,372 --> 00:07:37,706 When that light changes green, we're going! Go, go, go! 185 00:07:37,749 --> 00:07:39,291 Yes! Yes! 186 00:07:39,334 --> 00:07:42,419 I see-- that's sirloin. Wagyu short rib. 187 00:07:42,463 --> 00:07:45,338 I have no idea what the people on the top floor are thinking 188 00:07:45,382 --> 00:07:48,175 to let that wagyu beef slide down to the second floor. 189 00:07:48,218 --> 00:07:50,385 Nyesha: Don't forget about your fats, yes, guys? 190 00:07:50,429 --> 00:07:52,387 Amber: I'm just repeating in my head, 191 00:07:52,431 --> 00:07:54,806 "meat, cheese, bun, condiments," 192 00:07:54,850 --> 00:07:57,517 and just rattling through everything so I don't forget. 193 00:07:57,561 --> 00:08:01,730 - Nyesha: Three, two, one. - ( muttering ) 194 00:08:01,773 --> 00:08:03,523 - come on, guys. - Okay. 195 00:08:03,567 --> 00:08:07,110 Nyesha: Beautiful, beautiful, beautiful, beautiful, beautiful. 196 00:08:07,154 --> 00:08:09,070 Go! Let's go! Let's go, let's go! 197 00:08:09,114 --> 00:08:10,989 30 seconds. Well done, kenny. 198 00:08:11,033 --> 00:08:13,825 What is this? I can't see the sign-- ostrich! 199 00:08:13,869 --> 00:08:16,620 - Hell no. - I wanna make sure I grab some heat. 200 00:08:16,663 --> 00:08:18,538 I wanna get something sweet. I see a mango. 201 00:08:18,624 --> 00:08:21,166 Boom. Got that. I see a jalapeno. Got that. 202 00:08:21,168 --> 00:08:23,293 Where's the buns? Oh, ( bleep ). 203 00:08:23,295 --> 00:08:24,753 - I don't know what this is. - Ground turkey, no? 204 00:08:24,796 --> 00:08:26,129 - Turkey. - Grab, grab, grab. Come on. 205 00:08:26,131 --> 00:08:27,797 Kenny: I see a dry aged blend. Boom. 206 00:08:27,841 --> 00:08:30,133 Give me that, because I can take that, and I can make magic. 207 00:08:30,135 --> 00:08:31,551 - Oh, god. - Lettuce. 208 00:08:31,595 --> 00:08:33,053 - Five, four... - Did I grab an onion? 209 00:08:33,096 --> 00:08:35,514 - ...Three, two, one. - An avocado. 210 00:08:35,557 --> 00:08:39,851 And she's moving. Grab it, grab it, grab it, devonnie! Grab it! 211 00:08:39,895 --> 00:08:42,729 - Oh, my lord. - I don't know what the ( bleep ) I grabbed. 212 00:08:45,317 --> 00:08:47,067 - Gordon: Reuel, what'd you get? - I have gotten ostrich. 213 00:08:47,110 --> 00:08:51,321 - Ostrich? Wow. Tough one. - Yeah. I hate my life! 214 00:08:51,323 --> 00:08:54,241 Don't want it at all. Zero fat. 215 00:08:54,284 --> 00:08:57,160 Looking up like this to all the upper levels, like... 216 00:08:59,331 --> 00:09:02,290 Amber: I get back to my station and I'm so pleased with myself. 217 00:09:02,292 --> 00:09:05,335 I'm like, we got herbs, we got this, we got-- 218 00:09:05,379 --> 00:09:07,128 oh, my god, I didn't grab a bread. 219 00:09:09,591 --> 00:09:10,757 - I didn't grab a bun. - Okay. 220 00:09:10,842 --> 00:09:13,677 I left the most important ingredient off 221 00:09:13,720 --> 00:09:15,262 and I'm just about in tears. 222 00:09:15,305 --> 00:09:18,139 You better find a solution. 223 00:09:24,773 --> 00:09:26,523 Oh, my god, I didn't grab a bread. 224 00:09:28,360 --> 00:09:31,194 You better find a solution. 225 00:09:31,238 --> 00:09:32,529 Amber: To have a really good burger, 226 00:09:32,573 --> 00:09:34,823 you need the ratios, you need the good bun. 227 00:09:34,866 --> 00:09:36,283 I found a solution. 228 00:09:36,326 --> 00:09:38,493 - Beautiful. Protein style. - Yes. 229 00:09:38,537 --> 00:09:41,162 Please, good lord, don't let this fail. 230 00:09:41,206 --> 00:09:43,123 30 minutes starts now, guys. Let's go. 231 00:09:43,166 --> 00:09:45,458 - Zach: Rocking and rolling. - Stay ready, okay? 232 00:09:46,920 --> 00:09:50,255 I'm expecting magic across 30 minutes. One burger, right? 233 00:09:50,299 --> 00:09:52,507 - Yes, chef. - 'cause I wanna beat them upstairs. 234 00:09:52,551 --> 00:09:54,384 - Do you wanna beat them upstairs? - Yes, chef. 235 00:09:54,428 --> 00:09:56,052 We got this. 236 00:09:56,096 --> 00:09:58,305 - How we doing, chef zach? - I'm doing good. 237 00:09:58,348 --> 00:10:02,309 Richard: We have to beat gordon ramsay and nyesha arrington. 238 00:10:02,352 --> 00:10:03,852 - We have to win this. - Yes, chef. 239 00:10:03,895 --> 00:10:05,395 - Chef, I have a question. - Yes? 240 00:10:05,772 --> 00:10:08,398 I'm thinking about doing a southern style nashville spicy chicken burger. 241 00:10:08,400 --> 00:10:10,483 Keep moving while we're talking. Okay. 242 00:10:10,527 --> 00:10:14,404 Having chef blais as a mentor for this challenge is amazing. 243 00:10:14,406 --> 00:10:17,866 His duck burger totally inspired me to think outside of the box. 244 00:10:17,909 --> 00:10:20,869 And I'm thinking about doing a pimento cheese using this, the cheddar. 245 00:10:20,912 --> 00:10:22,037 - I love it. No, no. - Do you think this is gonna overpower it? 246 00:10:22,372 --> 00:10:24,873 You're gonna use the jalapeno to replace the red pepper 247 00:10:24,916 --> 00:10:25,957 - that usually would be in pimento cheese? - Exactly, yes. 248 00:10:26,293 --> 00:10:30,462 I go in with the intention of looking for chicken, 249 00:10:30,464 --> 00:10:33,089 which is not considered a high end ingredient, 250 00:10:33,133 --> 00:10:36,176 but I want to do something that will make me stand out 251 00:10:36,219 --> 00:10:38,136 from the rest of my competition. 252 00:10:38,138 --> 00:10:40,847 Let's go. We are slow starters over here usually. 253 00:10:40,891 --> 00:10:42,515 - I know. - You got your two lamb patties. 254 00:10:42,893 --> 00:10:46,102 - What's the sauce gonna be? - The sauce, I'm thinking lemon aioli, for sure, 255 00:10:46,146 --> 00:10:49,064 - but I kind of wanna add shallots to it for a kick. - Okay, yeah. 256 00:10:49,149 --> 00:10:50,774 I wanna push myself to try something new. 257 00:10:50,901 --> 00:10:53,735 I want the mentors to see that I not only know asian flavors, 258 00:10:53,779 --> 00:10:55,320 but I know other flavors as well. 259 00:10:55,364 --> 00:10:58,406 I'm going to do a fresh greek approach. 260 00:10:58,492 --> 00:10:59,824 I feel like the longer I'm here, 261 00:11:00,202 --> 00:11:03,536 the more they will see what my best and greatest dish looks like. 262 00:11:03,580 --> 00:11:07,207 Okay, you know exactly what you're doing. Keep going with it. 263 00:11:08,627 --> 00:11:10,460 Nyesha: We wanna make sure that we're getting on 264 00:11:10,504 --> 00:11:12,837 what takes the longest to cook first, right? 265 00:11:12,839 --> 00:11:14,964 - Yes, chef. - What do we got? 266 00:11:15,008 --> 00:11:17,801 - Wagyu short rib. - Beautiful. Great grab. 267 00:11:17,844 --> 00:11:20,720 - I kinda wanted to put a little bit of me on this. - Okay, beautiful. 268 00:11:20,806 --> 00:11:23,014 I'm gonna make what's called wojapi. 269 00:11:23,058 --> 00:11:25,975 It's a native-american braised berry sauce. 270 00:11:26,061 --> 00:11:27,435 - Excellent. - Wojapi sauce is sweet. 271 00:11:27,479 --> 00:11:29,688 I'm typically eating it on toast 272 00:11:29,731 --> 00:11:31,398 or I'll add it to yogurt. 273 00:11:31,400 --> 00:11:33,316 But I don't know if something that sweet 274 00:11:33,318 --> 00:11:35,151 would go well on a burger, 275 00:11:35,195 --> 00:11:37,612 and I definitely don't want to disappoint myself, 276 00:11:37,656 --> 00:11:40,156 disappoint my ancestors for even trying to do this. 277 00:11:40,200 --> 00:11:41,616 - Wojapi. - Wojapi. 278 00:11:41,660 --> 00:11:43,243 So you're sort of doing a play on that? 279 00:11:43,286 --> 00:11:45,161 Yeah, so it's more a berry barbeque sauce, yeah. 280 00:11:45,163 --> 00:11:46,329 Okay, okay. Cool. 281 00:11:46,373 --> 00:11:48,998 So I'm having to be extremely careful 282 00:11:49,042 --> 00:11:50,166 with what I'm doing today. 283 00:11:50,168 --> 00:11:51,334 That's exciting, pyet. 284 00:11:51,378 --> 00:11:52,544 Angie: Char up for me, baby. 285 00:11:52,879 --> 00:11:55,797 I have to say, chef angie, great grab on that elk as well. 286 00:11:55,841 --> 00:11:58,258 - That's one of the best-tasting game meats around. - Thank you, chef. 287 00:11:58,301 --> 00:11:59,384 It's gonna be delicious. 288 00:11:59,428 --> 00:12:00,927 I'm gonna roast both these peppers 289 00:12:01,012 --> 00:12:02,220 and then make a sauce. 290 00:12:02,639 --> 00:12:05,724 I may have entered this contest with a little imposter syndrome, 291 00:12:05,767 --> 00:12:08,393 but now two times in a row, 292 00:12:08,395 --> 00:12:12,230 I've been so, so close to winning top dish for my team. 293 00:12:12,274 --> 00:12:15,233 I'm also gonna render it down and put it on my bun. 294 00:12:15,277 --> 00:12:17,152 This is some next level right here. 295 00:12:17,195 --> 00:12:21,114 I am more sure than ever that I have the next level chef on my team. 296 00:12:21,158 --> 00:12:23,116 These guys are bringing it and they're excited. 297 00:12:23,118 --> 00:12:26,119 It's palpable. You can feel the energy coming out of this kitchen. 298 00:12:26,163 --> 00:12:29,038 - Winning dishes only. - Yes, chef. 299 00:12:29,082 --> 00:12:32,375 So, we're five minutes in with 25 minutes to go. 300 00:12:32,419 --> 00:12:35,628 Make those scream. Now tell me about the burger. Where are we going? 301 00:12:35,672 --> 00:12:37,422 I'm gonna do a pimento cheese, a bacon jam. 302 00:12:37,466 --> 00:12:38,423 Love that idea. 303 00:12:38,467 --> 00:12:40,383 - The dry aged beef. - Yes, sir. 304 00:12:40,427 --> 00:12:42,218 - That's the sort of chefy burger, right? - Absolutely. 305 00:12:42,262 --> 00:12:44,888 I'm a making a dry age blend burger 306 00:12:44,931 --> 00:12:47,432 with pimento cheese, fried tomatoes, and a bacon jam. 307 00:12:47,476 --> 00:12:49,184 I'm honed in on getting this right, 308 00:12:49,227 --> 00:12:51,603 and I'm still thinking about gordon ramsay burger. 309 00:12:51,646 --> 00:12:54,230 That gave me that drive to know that my mentor, 310 00:12:54,274 --> 00:12:57,400 the man who's right here inspiring me, I have to do this. 311 00:12:57,402 --> 00:13:00,528 - Get this burger to the next level. - Absolutely. For sure. 312 00:13:00,572 --> 00:13:02,071 - That way you'll stay out of elimination, yes? - For sure. 313 00:13:02,115 --> 00:13:05,450 Right, all of you, what goes well with a burger? 314 00:13:05,494 --> 00:13:06,493 - Potatoes? - Potatoes, chef. 315 00:13:06,828 --> 00:13:11,206 - Potatoes, that's right. - Well, we're ( bleep ). 316 00:13:11,249 --> 00:13:13,374 Richard: All right, listen up, team trailblaisers. 317 00:13:13,418 --> 00:13:16,294 You gotta go grab one whole basket of potatoes. 318 00:13:16,338 --> 00:13:18,797 Why? Why are there potatoes? Potatoes take so long to cook. 319 00:13:18,840 --> 00:13:22,175 You know, fries, potato salad, chips, whatever it is. 320 00:13:22,219 --> 00:13:23,551 A potato side. 321 00:13:23,553 --> 00:13:25,595 I don't think there's any time for us to be frying 322 00:13:25,639 --> 00:13:26,596 some potatoes right now. 323 00:13:26,598 --> 00:13:27,972 We are stressed as hell. 324 00:13:28,016 --> 00:13:29,390 I can barely make this damn burger. 325 00:13:29,434 --> 00:13:31,726 Oh, here we go. A nice side. 326 00:13:31,770 --> 00:13:35,230 One basket of potatoes each. 327 00:13:35,273 --> 00:13:38,191 Think about size. Think about texture. 328 00:13:38,193 --> 00:13:40,485 Think about flavor, right? 329 00:13:40,487 --> 00:13:45,031 15 seconds. Grab one basket of potatoes. Let's go! 330 00:13:45,033 --> 00:13:47,283 Fries, tater tots, mashed potatoes, 331 00:13:47,327 --> 00:13:49,994 chips, crisps, you name it. 332 00:13:50,038 --> 00:13:52,205 Excellent. Well done. 333 00:13:52,249 --> 00:13:54,374 Do we have mandolines down here? 334 00:13:54,417 --> 00:13:57,836 - Did you ask for a mandoline? - Yes, chef. 335 00:13:57,879 --> 00:13:59,754 There's no basement kitchen anywhere in the u.S. Tonight 336 00:13:59,798 --> 00:14:01,840 - with a mandoline, let me tell you. - Yes, chef. 337 00:14:01,883 --> 00:14:03,925 You've been spoiled, haven't you? A top floor girl. 338 00:14:03,969 --> 00:14:05,260 Oh, my god. 339 00:14:05,303 --> 00:14:06,719 - Reuel. - Yes, chef? 340 00:14:06,763 --> 00:14:08,555 - You've got the ostrich, yeah? - Yes. 341 00:14:08,598 --> 00:14:10,181 Between you and I and all three floors, 342 00:14:10,225 --> 00:14:12,517 quite possibly the toughest protein. 343 00:14:12,561 --> 00:14:15,228 - So we need fries. What'd you get? - Russet. 344 00:14:15,230 --> 00:14:17,522 - An amazing potato for fries, yes? - Yes. 345 00:14:17,566 --> 00:14:19,440 - What are you gonna do? - Right now, I'm thinking 346 00:14:19,484 --> 00:14:23,027 I'm gonna incorporate it into my leek rings. 347 00:14:23,071 --> 00:14:24,737 So, leek rings, almost like the onion ring? 348 00:14:24,781 --> 00:14:26,322 - Yes, chef. - Okay, the secret here 349 00:14:26,366 --> 00:14:27,699 is to stay out of that elimination. 350 00:14:27,742 --> 00:14:29,951 - I'm gonna make it. - Good. 351 00:14:29,995 --> 00:14:32,829 - What'd you get? - I'm honestly not too sure, chef. It's purple. 352 00:14:32,831 --> 00:14:36,457 - Yeah, so purple potatoes. - I'm going to fry the avocados into fries 353 00:14:36,501 --> 00:14:39,210 - and then pickle the cucumbers. - Wow. So, you're doing avocado fries? 354 00:14:39,254 --> 00:14:42,755 - Yes, chef. Pork, chef. - You got pork, right? 355 00:14:42,799 --> 00:14:45,133 Now that's a tough one, but it could be delicious. 356 00:14:45,176 --> 00:14:48,595 Last time, I had best dish, and I saved my team. 357 00:14:48,597 --> 00:14:50,513 So that's a lot of pressure. 358 00:14:50,557 --> 00:14:53,099 I'm just trying to get this burger cooked perfectly. 359 00:14:53,143 --> 00:14:54,392 Gordon: We gotta go, guys. 360 00:14:54,394 --> 00:14:56,269 We are not losing. Let's go. 361 00:14:59,190 --> 00:15:01,274 Grease fire. Oh, my god. 362 00:15:01,318 --> 00:15:02,984 - ( bleep ) - gordon: Fire in the basement! 363 00:15:03,028 --> 00:15:04,319 I'm ( bleep ). 364 00:15:04,362 --> 00:15:05,570 Kenny: Come on, get that fire out of there. 365 00:15:05,614 --> 00:15:09,157 - Watch your hands. - What is happening? 366 00:15:09,200 --> 00:15:10,617 We are already in hell, baby. 367 00:15:10,660 --> 00:15:12,201 We don't need any more fire down here. 368 00:15:12,245 --> 00:15:14,162 Watch out! ( bleep ) 369 00:15:14,205 --> 00:15:16,456 - ow. - When chef ramsay picked me, 370 00:15:16,458 --> 00:15:19,334 it was probably one of the happiest moments of my life. 371 00:15:19,377 --> 00:15:23,713 And I'm like, "damn. Chef ramsay, how much do you regret it right now?" 372 00:15:23,757 --> 00:15:25,381 ( bleep ) 373 00:15:25,383 --> 00:15:26,674 man! 374 00:15:26,718 --> 00:15:27,675 ( bleep ) 375 00:15:27,719 --> 00:15:29,594 oh, my ( bleep ) god. 376 00:15:34,684 --> 00:15:36,517 Fire in the basement! 377 00:15:36,561 --> 00:15:38,186 Watch your hands. 378 00:15:38,188 --> 00:15:39,270 This is horrible. 379 00:15:39,272 --> 00:15:42,231 I've never set a fire in my life. 380 00:15:43,401 --> 00:15:45,777 I am so mad at myself right now. 381 00:15:45,820 --> 00:15:47,028 Man! 382 00:15:47,030 --> 00:15:48,237 Tricia: Moron. 383 00:15:49,532 --> 00:15:52,533 Now we're focusing on the things that you know you can get done. 384 00:15:52,577 --> 00:15:55,620 Team blais cannot afford to lose another team member. 385 00:15:55,664 --> 00:15:57,330 Team trailblaisers, top floor, 386 00:15:57,332 --> 00:16:00,291 we have some classic burger combinations up here, 387 00:16:00,335 --> 00:16:03,795 but we have no room for error. We have to be perfect. 388 00:16:03,838 --> 00:16:05,338 All right, courtney, you're over here at the sirloin. 389 00:16:05,832 --> 00:16:08,091 You got a juicy burger. It's been seasoned, right? It's been seasoned well? 390 00:16:08,093 --> 00:16:09,300 - It's definitely been seasoned. - Okay. 391 00:16:09,636 --> 00:16:12,387 I'm making a sirloin burger, a jalapeno special sauce, 392 00:16:12,430 --> 00:16:14,639 crispy bacon, and a fried egg on top. 393 00:16:14,641 --> 00:16:17,558 That's a big burger. You got a fork or something? 394 00:16:17,560 --> 00:16:20,853 Just poke a couple holes in it, so it doesn't ball up, all right? 395 00:16:20,897 --> 00:16:23,231 - Especially when you're cooking a big burger. Good job. - Thank you. 396 00:16:23,274 --> 00:16:25,358 So now that I've experienced the elimination, 397 00:16:25,402 --> 00:16:28,194 there's no room for mistakes. 398 00:16:28,238 --> 00:16:32,407 Every single cook that I go into after that elimination cook, 399 00:16:32,450 --> 00:16:35,118 I have to bring it no matter what. 400 00:16:35,161 --> 00:16:37,120 Richard: Jonathan, what do you think we got going on here? 401 00:16:37,163 --> 00:16:41,332 We've got brisket here. Maybe go classic american, but also a little spicy. 402 00:16:41,376 --> 00:16:44,752 - Hit with a red pepper garlic confit aioli. - Okay. I love it. 403 00:16:44,796 --> 00:16:46,838 Jonathan: I'm feeling all right about my performance in this competition. 404 00:16:46,881 --> 00:16:48,840 I did well the first round when we were picking teams. 405 00:16:48,883 --> 00:16:52,093 The second round I came in second. Third round I won. 406 00:16:52,137 --> 00:16:54,053 Last time left a little bit to be desired 407 00:16:54,097 --> 00:16:56,222 with that turkey, but didn't end up in the bottom. 408 00:16:56,266 --> 00:16:58,224 But the turkey shook me a little bit. 409 00:17:00,353 --> 00:17:01,561 All right, jonathan, you gotta move. 410 00:17:01,563 --> 00:17:03,896 I'm worried about the pace right now, okay? 411 00:17:03,940 --> 00:17:05,314 My nerves are crawling all over me. 412 00:17:05,358 --> 00:17:07,025 I'm trying to bust up out of that, 413 00:17:07,027 --> 00:17:08,359 but I am nervous for sure. 414 00:17:08,403 --> 00:17:10,111 We're cruising up on 15 minutes, all right? 415 00:17:10,155 --> 00:17:11,612 That's not a lot of time. 416 00:17:11,656 --> 00:17:13,031 - Chef? - Yes? 417 00:17:13,033 --> 00:17:14,824 My burger bun got smashed. 418 00:17:14,868 --> 00:17:17,452 All right, listen, you can used this smashed bun if you want. 419 00:17:17,495 --> 00:17:20,538 - Okay. - Or you can figure out how to do a lettuce wrap. 420 00:17:20,582 --> 00:17:22,457 Okay. It's a rough day in the kitchen. 421 00:17:22,500 --> 00:17:24,667 - And you'll only grabbed one bun, right? - Yes, sir. 422 00:17:24,669 --> 00:17:26,544 - You good? - Gonna simmer down. Yeah, I'm fine. 423 00:17:28,423 --> 00:17:32,008 Right, now we're multitasking. Potatoes should be cut. 424 00:17:32,052 --> 00:17:33,551 - Buns nicely toasted, yes? - All: Yes, chef. 425 00:17:33,553 --> 00:17:37,180 Good. My team is down in the basement again. 426 00:17:37,182 --> 00:17:38,765 We avoided elimination last time, 427 00:17:38,767 --> 00:17:40,266 and we need to do that again. 428 00:17:40,310 --> 00:17:41,517 And down here, honestly, 429 00:17:41,561 --> 00:17:43,352 already the burgers are the next level. 430 00:17:43,396 --> 00:17:45,396 - Right, what'd you get? - Got some ground turkey, chef. 431 00:17:45,398 --> 00:17:48,024 - Did you want that? - Uh, I wasn't mad at it. 432 00:17:48,068 --> 00:17:49,692 - Make sure it's nicely seasoned, yes? - Yes, chef. 433 00:17:49,694 --> 00:17:51,486 It's super lean. Can be really bland. 434 00:17:51,529 --> 00:17:54,322 I'm gonna put a lot of flavors. I'm gonna go caribbean with this burger. 435 00:17:54,365 --> 00:17:57,325 - Please, please, please, stay out of elimination. - For sure, chef. 436 00:17:57,327 --> 00:17:59,327 There's so many moving parts to an upscale burger, 437 00:17:59,329 --> 00:18:01,788 so I'm really trying to make sure I get everything done. 438 00:18:01,831 --> 00:18:04,457 - I'm out of the fryer. - Gordon: Out of the fryer. Thank you for letting us know. 439 00:18:04,459 --> 00:18:08,086 Each challenge, I've done a little better, but I'm such a better cook 440 00:18:08,129 --> 00:18:09,629 than the dishes that I've put out so far. 441 00:18:09,672 --> 00:18:12,173 I want to win the top dish just once. 442 00:18:12,217 --> 00:18:15,009 Okay. I didn't make an aioli. Okay. That's okay. 443 00:18:15,053 --> 00:18:18,179 - 14 minutes to go, guys, yes? - All: Yes, chef. 444 00:18:19,099 --> 00:18:20,223 Nyesha: Guys, looking good. 445 00:18:20,266 --> 00:18:21,724 What's the plan here with the burger? 446 00:18:21,768 --> 00:18:23,101 - I am doing a southern burger. - Excellent. 447 00:18:23,394 --> 00:18:26,229 - I have got pimento cheese. I've got bison. - Oh, heck yeah! 448 00:18:26,272 --> 00:18:27,772 I'm gonna stuff the pimento tarragon in the middle 449 00:18:27,816 --> 00:18:29,273 - because it's such a lean meat. - Okay. 450 00:18:29,317 --> 00:18:31,275 Every time I watch you cook, you get stronger, 451 00:18:31,277 --> 00:18:33,820 - and it's so beautiful. - Thank you, chef. 452 00:18:33,863 --> 00:18:36,572 - You wanna try the sauce? - Talk to me about it. 453 00:18:36,616 --> 00:18:39,534 So, there's berries, tomato, a little bit of acid in that. 454 00:18:39,536 --> 00:18:42,537 - Some sweetness with the brown sugar. - That is exciting on my palate. 455 00:18:42,539 --> 00:18:43,871 - Okay, I'm happy to hear that, chef. - Wow. 456 00:18:44,207 --> 00:18:47,083 - Bringing my culture to the forefront. - As you should, girl. 457 00:18:47,085 --> 00:18:50,419 Nyesha: When someone can drive flavor through their heritage 458 00:18:50,463 --> 00:18:55,424 and bring an added level of authenticity to your dish, it's always gonna shine. 459 00:18:55,426 --> 00:18:57,051 - How we doing, chef zach? - I'm doing good. 460 00:18:57,095 --> 00:18:58,261 Everything's coming together right now. 461 00:18:58,263 --> 00:18:59,762 I grabbed a chuck, 462 00:18:59,806 --> 00:19:02,056 and I'm making a double smash burger 463 00:19:02,100 --> 00:19:04,142 with bacon, a fried cheese disc, 464 00:19:04,144 --> 00:19:05,935 and a spicy onion marmalade. 465 00:19:06,020 --> 00:19:08,020 That fried cheese situation sounds amazing. 466 00:19:08,064 --> 00:19:09,814 - It's milwaukee staple right there. - Oh! 467 00:19:09,858 --> 00:19:11,357 If you're not frying your cheese, you're not from around there. 468 00:19:11,401 --> 00:19:13,067 Bring it. Nice looking smash. 469 00:19:13,528 --> 00:19:19,157 I got a body by burgers, so I'd been doing them injustice if I make a bad burger today. 470 00:19:19,200 --> 00:19:20,700 - Coming through. - Let's go! 471 00:19:21,035 --> 00:19:23,995 Big push. There's one winning burger coming out of this kitchen today. 472 00:19:24,038 --> 00:19:25,288 All: Yes, chef. 473 00:19:27,250 --> 00:19:29,041 Let's work, guys! Let's get it, baby! Let's get it! 474 00:19:29,085 --> 00:19:31,752 If I put this burger on my brioche bun, 475 00:19:31,796 --> 00:19:34,046 that juice gonna eat through this, 476 00:19:34,090 --> 00:19:35,631 and they're gonna have a soggy burger. 477 00:19:35,675 --> 00:19:38,342 I'm going to take these potatoes, build a bed, 478 00:19:38,386 --> 00:19:41,137 so the juices don't soak straight into my bottom bun. 479 00:19:41,139 --> 00:19:42,889 Gordon: Six minutes to go! 480 00:19:42,932 --> 00:19:45,057 Your burger, girl, you've got six minutes to get that done. 481 00:19:45,059 --> 00:19:46,225 In we go. 482 00:19:46,269 --> 00:19:48,811 It's very easy to underestimate a burger, 483 00:19:48,855 --> 00:19:51,522 and it's one of the biggest staples on any menu across america. 484 00:19:51,524 --> 00:19:56,235 I think my team severely has underestimated these burgers. 485 00:19:56,279 --> 00:19:59,071 They have got to step it up and fast. 486 00:19:59,115 --> 00:20:00,489 I got somebody's fries right here. 487 00:20:00,533 --> 00:20:04,118 Kenny, look at me! Your burger needs to go on. 488 00:20:04,120 --> 00:20:06,370 - Heard, chef. Heard. - And stop messing around with the garnish 489 00:20:06,414 --> 00:20:09,540 and get the burger on now! Right now. 490 00:20:09,584 --> 00:20:11,334 - Don't do this to me. - I hear you, chef. 491 00:20:11,377 --> 00:20:12,919 You get so wound up doing the prep. 492 00:20:12,962 --> 00:20:14,212 - Focus on the burger. - I hear you, chef. 493 00:20:14,297 --> 00:20:17,506 Oil in there. If anyone's burger's undercooked, 494 00:20:17,550 --> 00:20:19,342 you keep that on there till the last second, yes? 495 00:20:19,385 --> 00:20:22,386 - All: Yes, chef. - Let's go. Devonnie, wake up. Let's go. 496 00:20:24,390 --> 00:20:25,556 Okay, you got olive oil on there? 497 00:20:25,600 --> 00:20:26,766 Uh, no, I don't. 498 00:20:26,809 --> 00:20:28,893 Olive oil. Greek. Tell me the story. 499 00:20:28,978 --> 00:20:30,311 - Yes, yes! - Two minutes! It's go-time! 500 00:20:30,730 --> 00:20:31,387 Aren't you gonna do anything with the bun? You're just going to leave it? 501 00:20:32,056 --> 00:20:32,813 No, no, I'm about to put butter on there and put it on. 502 00:20:33,816 --> 00:20:37,568 Yes, yes. The best thing that happened was you went to that elimination 503 00:20:37,612 --> 00:20:39,403 and you've come back ten times stronger. 504 00:20:39,447 --> 00:20:43,115 - Thank you, chef. - Platform's coming down. 505 00:20:43,159 --> 00:20:44,575 Platform is here, guys. Let's go. 506 00:20:44,619 --> 00:20:48,162 - Kenny: Let's go, guys! - Gordon: Ten, nine, eight. 507 00:20:48,164 --> 00:20:50,998 Devonnie, please! Six, five. 508 00:20:51,042 --> 00:20:53,084 - Devonnie! - Kenny: Come on, dev. 509 00:20:53,127 --> 00:20:55,670 Three. Get it on! One. 510 00:20:55,713 --> 00:20:58,256 Get it on! Get it on, please! 511 00:20:58,299 --> 00:21:00,633 - Kenny: Get it on there! - Please, please, please! 512 00:21:00,718 --> 00:21:02,426 ( bleep ) 513 00:21:05,390 --> 00:21:07,014 platform is here, guys. Let's go. 514 00:21:07,058 --> 00:21:09,016 - Get it on! - Get it on there. 515 00:21:09,060 --> 00:21:11,769 Please, please, please, please! 516 00:21:11,813 --> 00:21:13,312 - Man! - ( bleep ) 517 00:21:13,356 --> 00:21:15,690 nyesha: Platform's here, guys. 518 00:21:15,733 --> 00:21:18,276 Oh, ( bleep ). 519 00:21:18,319 --> 00:21:23,489 Come on, zach. Five, four, three, two, one. 520 00:21:23,533 --> 00:21:26,409 - Yes. - Good job, guys. Good job. 521 00:21:26,411 --> 00:21:28,995 - Your platform has arrived. - ( bleep ) 522 00:21:29,080 --> 00:21:31,330 - let's go. Move, move, move. - ( bleep ) 523 00:21:31,332 --> 00:21:33,416 be careful when you walk those over to the platform. 524 00:21:33,418 --> 00:21:38,462 Five, four, three, two, one. 525 00:21:38,464 --> 00:21:40,256 Okay, last looks. 526 00:21:40,300 --> 00:21:42,591 - Whoo! - ( bleep ) 527 00:21:42,593 --> 00:21:44,343 oh, my god. 528 00:21:44,387 --> 00:21:47,054 - I'm so proud of you. - ( overlapping chatter ) 529 00:21:47,098 --> 00:21:49,098 tricia: The basement sucks. 530 00:21:50,268 --> 00:21:53,561 I hope my burger's cooked. It looked cooked. 531 00:22:02,155 --> 00:22:05,698 Wow. That was a tough, tough challenge. 532 00:22:07,201 --> 00:22:10,619 And we started off this morning with an inspirational taste 533 00:22:10,663 --> 00:22:12,204 with some really good burgers. 534 00:22:12,248 --> 00:22:13,539 I think each and every one of you can see 535 00:22:13,583 --> 00:22:17,543 how personal this is for the mentors, right? 536 00:22:17,587 --> 00:22:18,336 Right, shall we taste? 537 00:22:18,379 --> 00:22:19,420 - Yes. - Yes, chef. 538 00:22:19,464 --> 00:22:21,589 Richard, let's start with you, please. 539 00:22:21,632 --> 00:22:23,924 Richard: This chef has a very clear theme to this burger. 540 00:22:23,968 --> 00:22:29,263 It's a southern inspired spiced chicken burger with pimento cheese 541 00:22:29,307 --> 00:22:32,391 and a peach and horseradish ketchup 542 00:22:32,435 --> 00:22:34,977 with some fried sweet potatoes. 543 00:22:36,356 --> 00:22:37,521 Nyesha: Stunning flavors. 544 00:22:37,565 --> 00:22:39,023 I'm getting really beautiful charred notes 545 00:22:39,067 --> 00:22:40,191 coming off of this burger. 546 00:22:40,234 --> 00:22:41,817 Gordon: Choosing chicken on the top floor 547 00:22:41,861 --> 00:22:45,654 with all those top flight proteins is a risky choice. 548 00:22:45,698 --> 00:22:47,198 But, my god, it delivers. 549 00:22:47,241 --> 00:22:50,159 Oh, thank you, lord. So worried. 550 00:22:50,203 --> 00:22:52,453 Our next chef has made 551 00:22:52,497 --> 00:22:56,248 an absolute classic rendition of a burger. 552 00:22:56,292 --> 00:22:59,794 Whoever cooked that on your team is a professional chef, let's get that right. 553 00:22:59,796 --> 00:23:03,756 So this is sirloin, pretzel bun, fried egg, 554 00:23:03,800 --> 00:23:05,508 a special jalapeno sauce. 555 00:23:05,551 --> 00:23:08,969 The potatoes are cooked amazing and a really lovely side. 556 00:23:09,013 --> 00:23:11,347 For me, it tastes as good as it looks. 557 00:23:11,432 --> 00:23:15,184 Wow. My heart is smiling. 558 00:23:15,228 --> 00:23:19,647 Especially after cooking in the elimination round, it's the best feeling. 559 00:23:19,649 --> 00:23:23,984 Our next chef, this is a greek inspired lamb burger 560 00:23:24,028 --> 00:23:26,404 with an oregano lemon aioli. 561 00:23:26,406 --> 00:23:29,073 The actual lamb's delicious. Pâté is delicious. 562 00:23:29,117 --> 00:23:32,535 Bread is disgusting. 563 00:23:32,578 --> 00:23:36,330 I would love to have seen some greens on this plate. 564 00:23:36,374 --> 00:23:38,165 All right, our next burger. 565 00:23:38,209 --> 00:23:40,084 You've heard of a smashed burger. 566 00:23:40,128 --> 00:23:41,919 Smashed? Where's the bun? Where's the bread? 567 00:23:41,963 --> 00:23:46,424 Man, that is the most unappetizing burger I've seen in a long time. 568 00:23:46,467 --> 00:23:47,466 That's raw. 569 00:23:49,470 --> 00:23:51,262 ( spits ) 570 00:23:52,765 --> 00:23:54,682 ( bleep ) 571 00:23:56,352 --> 00:23:57,643 yeah. 572 00:23:58,646 --> 00:23:59,728 I can't swallow that. 573 00:23:59,730 --> 00:24:01,981 I'll lose my third star michelin. 574 00:24:02,024 --> 00:24:03,816 If chef ramsay ever spit my food out, 575 00:24:03,901 --> 00:24:08,404 I would just walk out and go dig my grave and lay in it. 576 00:24:08,406 --> 00:24:11,449 Kind of a remarkable achievement to be able to burn something 577 00:24:11,492 --> 00:24:13,075 and keep it raw at the same time. 578 00:24:13,119 --> 00:24:14,452 That's harsh. 579 00:24:14,495 --> 00:24:17,288 I need mariah or courtney's burger to win this 580 00:24:17,331 --> 00:24:18,122 to keep me out of elimination, 581 00:24:18,374 --> 00:24:21,625 because I am for sure headed there 582 00:24:21,627 --> 00:24:23,085 if we don't win today. 583 00:24:23,087 --> 00:24:24,837 Right. Basement. 584 00:24:24,839 --> 00:24:27,631 I think one of the most difficult proteins on that platform, 585 00:24:27,675 --> 00:24:29,216 this is an ostrich burger. 586 00:24:29,218 --> 00:24:31,010 I mean, where'd you get calamari from? There's squid. 587 00:24:31,053 --> 00:24:34,597 - No. They're leeks. - I wanna do a vegetarian calamari dish now 588 00:24:34,640 --> 00:24:35,973 because of that. 589 00:24:36,017 --> 00:24:37,391 Where were the potatoes used in this dish? 590 00:24:37,393 --> 00:24:39,226 I thought the fries were forgotten. They weren't. 591 00:24:39,270 --> 00:24:41,770 Unfortunately, the fries are on there. 592 00:24:41,814 --> 00:24:43,189 Nyesha: The burger itself, 593 00:24:43,232 --> 00:24:44,732 seasoned nicely in terms of salt, 594 00:24:44,775 --> 00:24:47,443 - but lacking depth of flavor. - It's missing a condiment. 595 00:24:47,487 --> 00:24:50,821 I'm not getting anything to take this dish to the next level. 596 00:24:50,865 --> 00:24:54,283 This one was a bit of a chef's dream. This is a dry aged. 597 00:24:54,285 --> 00:24:56,160 I'm amazed it hit the basement. 598 00:24:56,162 --> 00:24:58,954 So we start off with a bacon jam and fried tomatoes. 599 00:24:58,998 --> 00:25:02,041 Look at that. Wow. 600 00:25:02,084 --> 00:25:05,044 The cook is superb. Bingo. 601 00:25:05,046 --> 00:25:07,004 - Mmm, mmm. - Oh, boy. 602 00:25:07,048 --> 00:25:10,007 This is a pork based burger. 603 00:25:10,051 --> 00:25:13,886 It has fried crispy avocado chips 604 00:25:13,921 --> 00:25:17,806 with a crisp from a purple potato as well and a pickled cucumber. 605 00:25:17,808 --> 00:25:20,392 The combination of the cucumber and the avocado are very tasty. 606 00:25:20,436 --> 00:25:22,353 The burger and the bun, not very good at all. 607 00:25:22,396 --> 00:25:25,189 I've seen this individual cook brilliantly in this competition, 608 00:25:25,233 --> 00:25:27,525 but when you have a garnish of a deep fried avocado 609 00:25:27,568 --> 00:25:29,485 that tastes better than your burger, we're in trouble, period. 610 00:25:29,529 --> 00:25:32,029 Well, at least the garnish tastes good. 611 00:25:32,031 --> 00:25:35,658 This is a turkey burger with a mango salsa. 612 00:25:38,329 --> 00:25:39,787 ( bleep ) 613 00:25:39,789 --> 00:25:41,413 that's raw. 614 00:25:41,457 --> 00:25:42,957 I'm so sorry. 615 00:25:42,959 --> 00:25:45,751 Just professionally, I can't ask either of you to taste that. 616 00:25:48,256 --> 00:25:51,257 Gordon: For me, I'm slightly pissed off, because we are strong. 617 00:25:51,259 --> 00:25:52,132 We're super strong. 618 00:25:52,134 --> 00:25:55,469 And we still put up raw burgers. 619 00:25:55,513 --> 00:25:57,012 That is an insult. 620 00:25:57,056 --> 00:25:58,347 Right, shall we move to the middle floor? 621 00:25:58,474 --> 00:26:03,352 Okay, first up, we have a milwaukee inspired burger. 622 00:26:03,396 --> 00:26:05,437 Deep fried cheese down the center, 623 00:26:05,439 --> 00:26:08,524 crispy bacon, and smashed potatoes on the side. 624 00:26:08,568 --> 00:26:10,317 There's more cheese on there than there is burger. 625 00:26:10,319 --> 00:26:12,987 Well, I mean, we're probably gonna have a heart attack, 626 00:26:13,030 --> 00:26:15,864 but it looks good. 627 00:26:15,866 --> 00:26:16,657 Is the portion of the cheese 628 00:26:16,867 --> 00:26:18,158 a little too much for the burger? 629 00:26:18,160 --> 00:26:20,452 I'm gonna say yes, 630 00:26:20,496 --> 00:26:22,413 but the flavor overrides all of those negatives. 631 00:26:22,456 --> 00:26:25,332 Next up, we have an elk burger. 632 00:26:25,376 --> 00:26:29,169 Anyone picking up this protein, honestly, deserves to get to the next level. 633 00:26:29,213 --> 00:26:31,547 Like the bison, the ostrich, it's the one they all run a mile away from. 634 00:26:31,591 --> 00:26:33,799 So, if this tastes as good as it looks... 635 00:26:33,801 --> 00:26:38,053 The potatoes were shaved thin enough, and they're beautiful. 636 00:26:38,097 --> 00:26:39,430 - That is delicious. - Wow. 637 00:26:39,473 --> 00:26:42,725 Man, what's going on with your floor? 638 00:26:42,768 --> 00:26:45,686 They brought it today, chef. They were working with intention the entire time. 639 00:26:45,730 --> 00:26:47,062 Really proud. 640 00:26:47,106 --> 00:26:50,190 ♪ happy burger dance, happy burger dance ♪ 641 00:26:50,234 --> 00:26:53,360 this bison burger is a play on a juicy lucy, 642 00:26:53,404 --> 00:26:55,988 so this burger is stuffed with pimento cheese. 643 00:26:56,032 --> 00:26:58,073 They forgot the bun? Or they-- 644 00:26:58,117 --> 00:27:00,159 unfortunately, the chef did forget the bun. 645 00:27:00,161 --> 00:27:02,995 This is such a tragedy. I'll to explain why. 646 00:27:03,039 --> 00:27:04,246 It actually tastes delicious. 647 00:27:04,290 --> 00:27:06,332 You just need to be blind to eat it. 648 00:27:06,375 --> 00:27:09,376 I'd rather that than it looks beautiful 649 00:27:09,420 --> 00:27:12,087 but you need to have no taste buds to eat it. 650 00:27:12,131 --> 00:27:16,133 - So here we have a wagyu short rib burger. - Wow. 651 00:27:16,177 --> 00:27:20,220 And then made a barbeque sauce this is called wojapi. 652 00:27:20,264 --> 00:27:22,723 There's more juice in there than j. Lo's butt. 653 00:27:22,725 --> 00:27:25,392 - Oh! - Wow. 654 00:27:28,230 --> 00:27:30,230 Here's the upsetting news. 655 00:27:31,192 --> 00:27:32,274 This is a wagyu burger, 656 00:27:32,318 --> 00:27:34,401 and the big issue for me across this 657 00:27:34,445 --> 00:27:36,278 is that this person's not on my team. 658 00:27:37,281 --> 00:27:39,573 There's no chef in america tonight 659 00:27:39,617 --> 00:27:43,035 who can beat the temperature, the flavor, 660 00:27:43,079 --> 00:27:45,287 and then the heritage coming into that. 661 00:27:45,331 --> 00:27:47,039 Richard: I mean, millions of people, including myself, 662 00:27:47,083 --> 00:27:48,666 are running to the keyboard right now 663 00:27:48,709 --> 00:27:51,585 figuring out what wojapi is. 664 00:27:51,629 --> 00:27:53,837 That is next level. 665 00:27:53,881 --> 00:27:55,089 Pyet: This morning I woke up, 666 00:27:55,132 --> 00:27:56,215 and the first thing I told myself is, 667 00:27:56,300 --> 00:27:58,092 "we're not playing it safe anymore." 668 00:27:58,094 --> 00:28:00,219 I actually wanted to bring forth 669 00:28:00,262 --> 00:28:01,720 a little bit more today 670 00:28:01,722 --> 00:28:05,140 and take a little bit more of a risk. 671 00:28:05,184 --> 00:28:06,767 And I did that today. 672 00:28:06,811 --> 00:28:08,560 I'm on an emotional rollercoaster. 673 00:28:10,231 --> 00:28:13,440 Your floor was on fire, and mine was on fire literally. 674 00:28:13,484 --> 00:28:17,027 A different type of fire. Some highs and lows, all of you. 675 00:28:17,071 --> 00:28:20,656 Right now we need some very serious time on our own. 676 00:28:20,700 --> 00:28:22,491 Excuse us. 677 00:28:22,576 --> 00:28:24,076 I'm not too sure whether that was nyesha 678 00:28:24,537 --> 00:28:28,163 cooking those burgers on that middle floor, because they were immaculate. 679 00:28:28,165 --> 00:28:30,499 And personally, we got our ass kicked. 680 00:28:30,501 --> 00:28:33,001 Some disasters in both yours and my kitchen. 681 00:28:33,003 --> 00:28:35,379 Yeah, I mean, we have one dish that's so bad, 682 00:28:35,423 --> 00:28:38,549 this chef is gonna be lucky to be cooking again even in the elimination. 683 00:28:38,592 --> 00:28:40,259 - Wow. - Honestly, richard, I think we have more than one of those. 684 00:28:40,302 --> 00:28:42,970 It's all good. Don't worry about that. 685 00:28:43,013 --> 00:28:46,181 Don't think about what you're gonna make. We're not there yet. 686 00:28:46,183 --> 00:28:47,516 - Some amazing highs, I mean, incredible highs. - Yes. 687 00:28:47,560 --> 00:28:49,059 - Really, really. - Definitely. 688 00:28:49,061 --> 00:28:53,439 I am blown away. That last wagyu? Off the charts. 689 00:28:53,482 --> 00:28:57,025 One of the best burgers of the night, richard, was the sirloin. 690 00:28:57,027 --> 00:28:59,528 I mean, for me, that definitely is the most cohesive, 691 00:28:59,572 --> 00:29:00,988 well thought out burger. 692 00:29:01,031 --> 00:29:02,406 - Shall we? - Yes, thank you. 693 00:29:02,450 --> 00:29:04,366 Of course, I don't wanna lose anyone from my team. 694 00:29:04,410 --> 00:29:06,368 Neither does gordon or nyesha. 695 00:29:06,454 --> 00:29:10,289 But at the end of the day, we are looking for the one next level chef 696 00:29:10,291 --> 00:29:12,708 regardless of what team they're playing for. 697 00:29:12,752 --> 00:29:17,129 This was a tough choice 698 00:29:17,173 --> 00:29:20,549 because we did some great burgers tonight. 699 00:29:20,593 --> 00:29:23,510 And the winning burger of the night... 700 00:29:26,223 --> 00:29:27,431 Is... 701 00:29:35,149 --> 00:29:36,565 The winning burger of the night.. 702 00:29:40,529 --> 00:29:41,361 Is... 703 00:29:43,449 --> 00:29:44,323 The wagyu. 704 00:29:44,358 --> 00:29:46,325 Congratulations, team nyesha. 705 00:29:47,536 --> 00:29:50,412 My heart can't take it. My heart is exploding. 706 00:29:50,456 --> 00:29:53,040 Oh, my god. You did it. I knew it, pyet. 707 00:29:53,042 --> 00:29:56,084 There's been a lot of conversation about native-americans, 708 00:29:56,128 --> 00:29:58,420 there not being a seat at the table for them, 709 00:29:58,464 --> 00:30:01,173 but tonight we conquered the table. 710 00:30:01,217 --> 00:30:02,925 Congratulations, you are all safe. 711 00:30:02,968 --> 00:30:04,218 Young lady, how do you feel? 712 00:30:04,261 --> 00:30:06,178 I feel extremely proud 713 00:30:06,222 --> 00:30:08,305 to bring my heritage to the forefront, 714 00:30:08,307 --> 00:30:12,059 and I know my ancestors are-- they're singing. 715 00:30:13,187 --> 00:30:17,731 Unfortunately, for the not so good news... 716 00:30:19,109 --> 00:30:23,320 Gordon and richard both have to nominate one dish 717 00:30:23,364 --> 00:30:25,489 to go into the elimination tonight. 718 00:30:27,076 --> 00:30:30,285 My team was literally on fire, way out of control. 719 00:30:30,329 --> 00:30:33,288 We put up three dishes that are dreadful. 720 00:30:33,332 --> 00:30:35,958 I know the chef I'm sending into the elimination 721 00:30:36,001 --> 00:30:39,086 has what it takes to pull off a better dish 722 00:30:39,129 --> 00:30:40,963 and come back strong. 723 00:30:41,006 --> 00:30:43,674 The dish I'm nominating is simple. 724 00:30:43,717 --> 00:30:46,260 Devonnie's turkey burger. 725 00:30:46,262 --> 00:30:51,139 It's raw, and it's miles away from anything servable. 726 00:30:51,183 --> 00:30:53,267 Devonnie: I don't wanna go home. I'm not ready to go home. 727 00:30:53,269 --> 00:30:56,228 But I get why I'm going into the elimination. 728 00:30:56,230 --> 00:31:00,315 I have my baby, I have people who love me 729 00:31:00,359 --> 00:31:02,025 that I know are cheering me on, 730 00:31:02,069 --> 00:31:04,069 and I'm not ready to disappoint them. 731 00:31:04,071 --> 00:31:06,280 So I'm ready to bring it. 732 00:31:06,323 --> 00:31:09,324 Today I'm gonna put up our worst dish of the day. 733 00:31:09,410 --> 00:31:12,369 This dish was burnt, this dish was raw, 734 00:31:12,413 --> 00:31:15,497 this chef has a lot to prove to me. 735 00:31:15,499 --> 00:31:18,166 I have one chef who's on a downward slide, 736 00:31:18,168 --> 00:31:20,168 and I've seen with one of our other chefs 737 00:31:20,170 --> 00:31:22,004 that if you win an elimination, 738 00:31:22,006 --> 00:31:23,505 it really can put some wind in your sail, 739 00:31:23,549 --> 00:31:26,008 so I'm hoping that does that for this chef. 740 00:31:26,010 --> 00:31:28,635 I'm sending up against devonnie, chef jonathan. 741 00:31:28,679 --> 00:31:30,387 Yeah. 742 00:31:32,099 --> 00:31:34,391 Devonnie, jonathan, say goodbye to your teams. 743 00:31:34,435 --> 00:31:36,184 Everyone else, head to the top floor 744 00:31:36,186 --> 00:31:38,353 - and we'll meet you there. - Hey, let's go. 745 00:31:38,397 --> 00:31:40,314 Jonathan: I've had to fight a lot in my life for people's respect. 746 00:31:40,357 --> 00:31:42,357 I was the kid who liked to cook. 747 00:31:42,401 --> 00:31:44,151 I was the kid who liked to sing. 748 00:31:44,153 --> 00:31:45,235 And that wasn't always easy, 749 00:31:45,279 --> 00:31:47,905 but it's given me a lot of fight, 750 00:31:47,948 --> 00:31:48,906 and I'm willing to fight to stay here. 751 00:31:49,158 --> 00:31:51,491 Both of you, we're gonna give you a chance 752 00:31:51,535 --> 00:31:56,705 at one of the most difficult dishes on the burger menu today. 753 00:31:56,749 --> 00:31:59,833 An ahi tuna burger 754 00:31:59,835 --> 00:32:03,503 with slaw and a side of onion rings. 755 00:32:03,589 --> 00:32:05,380 Devonnie, I've seen you cook brilliantly. 756 00:32:05,424 --> 00:32:07,090 - Remember who you are. - Yes, chef. 757 00:32:07,134 --> 00:32:09,009 - You can do this, right? - I can, chef. 758 00:32:09,053 --> 00:32:11,303 Jonathan, take a deep breath, 759 00:32:11,305 --> 00:32:13,555 and just go up there and cook a delicious dish. 760 00:32:13,599 --> 00:32:15,265 I'll see you upstairs. 761 00:32:15,267 --> 00:32:18,185 - Thank you, chef. - Devonnie, good luck. 762 00:32:18,228 --> 00:32:20,020 - Thank you, chef. - Good luck, jonathan. 763 00:32:20,064 --> 00:32:21,521 - Thank you, chef. - Yes, chef. 764 00:32:26,820 --> 00:32:29,529 Whatever happens, we both have done so well to be here 765 00:32:29,573 --> 00:32:31,281 - to even get this far. - Yeah. Truly, truly, truly. 766 00:32:31,367 --> 00:32:34,284 So many people have already left, and we're still here. 767 00:32:34,328 --> 00:32:35,452 Yeah, yeah. 768 00:32:35,454 --> 00:32:37,287 I guess I shouldn't be as nervous 769 00:32:37,331 --> 00:32:39,081 because jonathan is also a home chef, 770 00:32:39,124 --> 00:32:41,500 but he has been coming out the gate strong. 771 00:32:43,462 --> 00:32:46,421 And he knows his way around any ingredient you throw at him. 772 00:32:46,423 --> 00:32:49,716 But I want this. I'm not gonna make it easy for him. 773 00:32:49,760 --> 00:32:50,968 $250,000 is at stake, 774 00:32:51,053 --> 00:32:53,553 and then the mentorship that goes with that. 775 00:32:53,555 --> 00:32:56,390 I'm gonna do my best to whoop some ass. 776 00:32:56,433 --> 00:32:59,393 - You got this. Let's work it. - Yeah, you do too. 777 00:33:02,022 --> 00:33:05,983 Your 30 minutes starts now! 778 00:33:06,026 --> 00:33:08,568 - Go! - ( muttering ) 779 00:33:08,612 --> 00:33:12,114 remember, guys, this is an ahi tuna burger. 780 00:33:12,157 --> 00:33:14,783 A beautiful slaw, a beautiful onion ring, yes? 781 00:33:14,827 --> 00:33:16,201 - Yes, chef. - Jonathan: Yes. 782 00:33:16,495 --> 00:33:19,413 So the tricky thing about ahi tuna is that you can eat it raw. 783 00:33:19,456 --> 00:33:22,666 You wanna get a very hard sear on the outside 784 00:33:22,710 --> 00:33:24,251 but keep the middle raw, 785 00:33:24,294 --> 00:33:26,128 and that can be difficult. 786 00:33:26,213 --> 00:33:27,587 So what are you thinking about here, jonathan? 787 00:33:27,965 --> 00:33:33,176 I'm going to be doing a red cabbage serrano yellow pepper slaw. 788 00:33:33,178 --> 00:33:35,262 Awesome. How are we bringing acid into your slaw? 789 00:33:35,305 --> 00:33:38,306 We are going use lime juice, and maybe some lemon from over there. 790 00:33:38,350 --> 00:33:39,683 That's what you're looking at. Yup. 791 00:33:39,727 --> 00:33:41,059 - How we feeling, chef? - Good, chef. 792 00:33:41,186 --> 00:33:45,147 - Good. What's the plan? - I'm gonna make a sesame seed 793 00:33:45,149 --> 00:33:47,482 encrusted ahi tuna burger 794 00:33:47,526 --> 00:33:49,401 with a brown sugar soy chili glaze. 795 00:33:49,445 --> 00:33:53,739 - Beautiful. - And some pickled cucumber and carrots for my slaw. 796 00:33:53,782 --> 00:33:56,408 It's super important to cut the right thickness of the fish 797 00:33:56,452 --> 00:33:58,910 because you don't want it to be cold in the middle. 798 00:33:58,954 --> 00:34:02,539 And this cooks very quickly because you don't want to overcook the fish. 799 00:34:02,583 --> 00:34:08,503 I would cut two steaks an inch and a half thick so you can sear on each side. 800 00:34:08,547 --> 00:34:11,548 An inch and a half. Inch and a half. Use your finger. 801 00:34:11,550 --> 00:34:13,884 You have the notches in your finger. 802 00:34:13,886 --> 00:34:15,218 - Smaller. - Ooh, that's big. 803 00:34:15,304 --> 00:34:18,797 Slice your slaw a little thinner or find you a mandoline. 804 00:34:18,849 --> 00:34:20,182 Right. 805 00:34:20,225 --> 00:34:21,349 - Reuel: Fish sauce? - Yeah, fish sauce. 806 00:34:21,393 --> 00:34:22,225 Fish sauce, you could add a little bit. 807 00:34:22,519 --> 00:34:25,062 - It has salt to it too, right? - Got it. 808 00:34:25,064 --> 00:34:27,105 That's a big umami boost. That's it. 809 00:34:27,149 --> 00:34:28,732 - Devonnie, cook your dish, okay? - Yes, chef. 810 00:34:29,151 --> 00:34:32,944 That wonderful yellow mustard that's in the back of you, rub it on your tuna. 811 00:34:32,946 --> 00:34:36,573 Take a little bit, and you're just gonna put a little crust on it 812 00:34:36,617 --> 00:34:37,866 just to rub it. 813 00:34:37,868 --> 00:34:39,076 Here's the deal, right? 814 00:34:39,369 --> 00:34:42,412 Devonnie's receiving a lot of feedback from her team. 815 00:34:42,456 --> 00:34:44,831 In terms of driving her dish, you know, did she really want 816 00:34:44,833 --> 00:34:47,918 to put yellow mustard on her tuna? I'm not so sure. 817 00:34:47,961 --> 00:34:51,254 - No, I gotta that. - Devonnie, just remember, this is your dish. 818 00:34:51,298 --> 00:34:53,256 - Yes, chef. - This is your team, right? 819 00:34:53,300 --> 00:34:55,133 But we want to see your personality in this dish. 820 00:34:55,177 --> 00:34:57,135 Absolutely, chef. It'll come through in my flavors. 821 00:34:57,179 --> 00:35:00,347 I believe you. Ten minutes down, guys! Ten minutes down. 822 00:35:00,390 --> 00:35:03,391 Move your knives. Ooh, please be careful. Thank you. 823 00:35:03,435 --> 00:35:05,936 Nyesha: Working fast, but working efficient, right? Working clean. 824 00:35:05,979 --> 00:35:07,312 Do you understand what I'm saying? 825 00:35:07,564 --> 00:35:10,065 - Yes, chef. - Please be careful, right? Working, working. 826 00:35:10,109 --> 00:35:13,068 - I'm so sorry, chef. - Intention, focus. Breathe through your nose. 827 00:35:14,988 --> 00:35:18,115 - Chill the hell out. - Yeah, just leave him alone. He's getting frustrated. 828 00:35:18,200 --> 00:35:21,326 Just leave him alone. Jonathan is just shaking. 829 00:35:21,411 --> 00:35:24,162 His nerves were shot before he was even in this elimination, 830 00:35:24,206 --> 00:35:26,164 and now he's just all over the place. 831 00:35:26,208 --> 00:35:29,292 This is gonna just rip apart his chance to win this challenge. 832 00:35:29,336 --> 00:35:31,211 Please be careful of your fingers. 833 00:35:31,255 --> 00:35:32,337 Mariah: You doing good! You got your slaw going. 834 00:35:32,673 --> 00:35:34,923 - You're doing amazing. - You got your aioli going. 835 00:35:34,967 --> 00:35:37,092 - You're making good time. - We still got to make onion rings though. 836 00:35:37,136 --> 00:35:39,052 - Organize yourself. - We still got to-- god. 837 00:35:39,096 --> 00:35:41,555 - Nyesha: You okay? - Medic! Medic! Medic! 838 00:35:41,598 --> 00:35:43,014 Jonathan: I'm fine. I'm fine. Just let me get... 839 00:35:43,058 --> 00:35:44,599 Put your hand up. 840 00:35:44,601 --> 00:35:49,521 Jon doesn't cut himself. Jon cuts himself. 841 00:35:49,606 --> 00:35:51,022 Stop the clock! 842 00:35:51,066 --> 00:35:53,358 - Medic. - Medic! 843 00:35:53,402 --> 00:35:54,860 Go. Just go. 844 00:35:54,903 --> 00:35:58,572 He is dripping blood, and I'm thinking he needs stitches. 845 00:35:58,574 --> 00:36:02,159 He's pretty bloody. Medic is on his way, jonathan. 846 00:36:08,041 --> 00:36:09,207 ( muted chatter ) 847 00:36:09,251 --> 00:36:12,043 it's my thumb. Have we stopped time? 848 00:36:12,087 --> 00:36:14,713 - Yes, stopped time. You're good. - Okay. 849 00:36:14,756 --> 00:36:17,340 Devonnie, just one moment, okay? 850 00:36:17,384 --> 00:36:19,467 Just breathe for a second. Just hold off for one second. 851 00:36:19,511 --> 00:36:21,845 - Okay. - We're just gonna patch this up. 852 00:36:21,889 --> 00:36:25,599 I gotta calm my ass down in the kitchen, period. Not a question about it. 853 00:36:25,601 --> 00:36:28,935 You know, it would behoove me to slow down a little bit 854 00:36:28,979 --> 00:36:31,188 or else I'm probably not gonna have any fingers by the time it's all over. 855 00:36:31,231 --> 00:36:33,773 Back to your stations. Don't touch anything yet. 856 00:36:33,775 --> 00:36:35,984 There are ten minutes left. 857 00:36:36,028 --> 00:36:38,445 Ready? Start now. 858 00:36:38,447 --> 00:36:41,740 You are done. You are done. Okay. 859 00:36:41,783 --> 00:36:44,201 Good mise en place. I like how you're setting things to the side. 860 00:36:44,995 --> 00:36:47,120 There you go. 861 00:36:47,164 --> 00:36:50,540 The judges need to taste how badly I want to be here. 862 00:36:50,542 --> 00:36:52,834 Don't forget about your onion rings in the fryer! 863 00:36:52,878 --> 00:36:54,377 - How we looking on those? - They're good. I just looked. You're good. 864 00:36:54,880 --> 00:36:58,256 - Thank you. Thank you. - Toss you veggies. Taste. Make sure your flavor's there. 865 00:36:58,300 --> 00:37:00,717 - Happy? - A little salt. 866 00:37:00,761 --> 00:37:03,261 It's really challenging actually seeing jonathan and devonnie 867 00:37:03,263 --> 00:37:04,721 because when I look a jonathan, 868 00:37:05,057 --> 00:37:08,558 I always see that swiss chard gratin from his steak challenge. 869 00:37:08,644 --> 00:37:12,062 And with devonnie, she puts her whole soul into everything she does. 870 00:37:12,105 --> 00:37:16,066 So it's really hard to see these two sweet angels cook against each other today. 871 00:37:16,902 --> 00:37:18,318 Let's watch these sesame seeds. 872 00:37:18,779 --> 00:37:22,489 I'm concerned about the sesame seeds because he's gonna double cook them. 873 00:37:22,532 --> 00:37:24,407 - He's gonna double cook them. - Start with some fresh ones? 874 00:37:24,409 --> 00:37:27,494 - Nyesha: Focus, jonathan. - Tuna! Tuna out. 875 00:37:27,537 --> 00:37:29,746 - Tuna out, baby. - Tuna out. Tuna! 876 00:37:29,790 --> 00:37:32,073 Okay, guys, start plating! 877 00:37:32,084 --> 00:37:34,292 Two minutes left. Start plating. 878 00:37:34,294 --> 00:37:36,169 - Slaw on top. - All: Yes. 879 00:37:36,171 --> 00:37:37,420 Pyet: Beautiful color. 880 00:37:37,714 --> 00:37:41,424 - Take those big ass pieces of the cabbage off. - Yeah. 881 00:37:41,468 --> 00:37:43,260 - Make your plate is clean, chef, okay? - Yes, chef. 882 00:37:43,303 --> 00:37:46,429 - This is "next level chef, do you understand? - Yes, chef. Yes, chef. 883 00:37:46,473 --> 00:37:49,808 You've got one of the greatest chefs in the world trying to help you. 884 00:37:49,851 --> 00:37:52,269 You're trying to tune everybody else out to listen to her. 885 00:37:52,354 --> 00:37:54,354 You're just buzzing so hard in your head 886 00:37:54,398 --> 00:37:56,189 trying to make sure you're getting everything done. 887 00:37:56,233 --> 00:37:58,775 Good job, both of you. He would be proud. 888 00:37:58,819 --> 00:37:59,776 - ( bleep ) - let's go! 889 00:38:00,070 --> 00:38:02,487 - Good job. Good job. - Let's go, jonathan! 890 00:38:02,531 --> 00:38:05,615 - Put it on there. Put it on there. - Three, two, one! 891 00:38:05,617 --> 00:38:07,742 - Stop cooking. - Boom. Good work, chef. 892 00:38:07,786 --> 00:38:09,536 - Good job! - Here, man. 893 00:38:09,538 --> 00:38:13,456 - Good job. Good job. Good job, chef. - Thank you, chef. 894 00:38:13,500 --> 00:38:16,334 I put my very best on that plate, 895 00:38:16,378 --> 00:38:19,129 everything I'm made of, everything I love. 896 00:38:19,172 --> 00:38:21,214 All I can do is leave my heart on that plate. 897 00:38:21,249 --> 00:38:23,091 - Thank you for your help. - Yeah, no problem, sir. 898 00:38:23,135 --> 00:38:25,135 I wanna stay in this competition so bad it hurts 899 00:38:25,178 --> 00:38:28,221 because this is the avenue to which I'm gonna be able 900 00:38:28,265 --> 00:38:29,723 to get to do what I want to do every day. 901 00:38:29,766 --> 00:38:31,558 I don't want it to end. 902 00:38:33,145 --> 00:38:36,354 - Right, nyesha, how was that? - Gordon, richard. 903 00:38:36,398 --> 00:38:40,317 It's so hard to pick a chef to send into the elimination, 904 00:38:40,360 --> 00:38:42,444 and by doing these tastings blind, 905 00:38:42,487 --> 00:38:44,195 my back is against the wall 906 00:38:44,239 --> 00:38:46,281 if jonathan didn't pull off the better dish. 907 00:38:46,283 --> 00:38:47,449 But the bottom line is 908 00:38:47,784 --> 00:38:50,577 if a chef doesn't perform in an elimination, that's it. 909 00:38:50,620 --> 00:38:53,788 - Game over. - Very intense. They both battled it out. 910 00:38:53,832 --> 00:38:58,376 We have two ahi sesame crusted burgers, onion rings, and slaw. 911 00:38:58,420 --> 00:39:01,046 On the right, we have lightly pickled vegetables 912 00:39:01,089 --> 00:39:04,299 with a pickled ginger as well as sweet chili aioli. 913 00:39:05,302 --> 00:39:07,510 On the left, it has sliced avocado, 914 00:39:07,554 --> 00:39:11,765 and this has a red cabbage slaw with a ginger aioli. 915 00:39:15,562 --> 00:39:16,978 Moment of truth here. 916 00:39:20,400 --> 00:39:23,943 Okay, so nothing wrong when you see rare tuna. 917 00:39:23,987 --> 00:39:25,653 The question is, is it ice cold? 918 00:39:30,327 --> 00:39:32,285 The actual tuna is cooked beautifully. 919 00:39:32,329 --> 00:39:34,412 The right amount of seasoning is on there. 920 00:39:34,456 --> 00:39:38,333 Onion rings nice and crispy, slaw works well, 921 00:39:38,377 --> 00:39:41,169 but it's just too much tuna. 922 00:39:41,213 --> 00:39:44,255 It's almost too thick for the bread. 923 00:39:44,299 --> 00:39:46,257 Richard: It still needs a little bit more sauce though, 924 00:39:46,301 --> 00:39:49,135 and I don't see that layer of sauce. 925 00:39:50,389 --> 00:39:53,139 So this one here, strange color, 926 00:39:53,141 --> 00:39:55,016 but again, it's all in the flavor. 927 00:39:55,018 --> 00:39:57,143 And how does that taste? 928 00:39:59,147 --> 00:40:00,438 - Richard: Okay. - Yeah? 929 00:40:00,440 --> 00:40:01,648 - Mm-hmm. - Beautifully done. 930 00:40:01,650 --> 00:40:03,691 Whew. 931 00:40:03,693 --> 00:40:06,486 Eliminations are very tough 932 00:40:06,530 --> 00:40:08,571 because I don't want to lose anybody I've mentored. 933 00:40:08,615 --> 00:40:12,409 I just hope the burger that impresses us the most is devonnie's. 934 00:40:12,452 --> 00:40:15,161 Honestly, I can't afford to lose another team member. 935 00:40:15,163 --> 00:40:18,164 This one for me is not as dense. 936 00:40:18,208 --> 00:40:21,209 Richard: The onion rings are seasoned so perfectly. 937 00:40:21,211 --> 00:40:24,254 I'm not a big fan on the rough cuts when you're negotiating 938 00:40:24,297 --> 00:40:26,589 big, heavy, thick slices of red cabbage. 939 00:40:26,591 --> 00:40:28,675 I don't even know if I can call that slaw. 940 00:40:30,429 --> 00:40:32,929 So both tunas are nailed beautifully. 941 00:40:32,973 --> 00:40:35,473 We're nitpicking, and it's gonna come down to the finest detail. 942 00:40:35,517 --> 00:40:38,101 So this is a tough one. Richard, please. 943 00:40:38,145 --> 00:40:40,478 My favorite tuna burger 944 00:40:40,480 --> 00:40:42,439 is the one with the avocado over here. 945 00:40:42,482 --> 00:40:44,357 Wow. 946 00:40:44,401 --> 00:40:46,693 I'm gonna go over for the ahi tuna burger 947 00:40:46,736 --> 00:40:49,446 that is the most delicious. 948 00:40:49,489 --> 00:40:50,697 And that burger... 949 00:40:55,078 --> 00:40:58,455 ...Is the one with avocado. Who is that? 950 00:40:58,498 --> 00:41:00,957 - Nyesha: That's jonathan's burger. - Jonathan. 951 00:41:02,502 --> 00:41:04,294 Whew. 952 00:41:04,296 --> 00:41:06,629 - Congratulations. - Thank you so much. 953 00:41:06,631 --> 00:41:07,797 Well done. 954 00:41:07,799 --> 00:41:09,132 Thank you so much. 955 00:41:09,167 --> 00:41:10,842 I'm elated that they chose my food, you know? 956 00:41:10,886 --> 00:41:15,013 I'm feeling good. And then it hits you that devonnie's leaving. 957 00:41:15,056 --> 00:41:16,556 Gordon: I'm sorry, devonnie. 958 00:41:16,600 --> 00:41:19,225 Young lady, let me tell you something really important. 959 00:41:20,061 --> 00:41:22,312 You cook with a lot of passion. 960 00:41:22,314 --> 00:41:24,981 You've got incredible talent. 961 00:41:25,066 --> 00:41:26,941 Thank you, chef. 962 00:41:26,985 --> 00:41:29,110 Say goodbye to your team. 963 00:41:29,154 --> 00:41:32,155 - Thanks, guys. - So sorry. 964 00:41:33,950 --> 00:41:37,702 I really thought I had it because I put my soul on this plate. 965 00:41:39,664 --> 00:41:41,122 I knew what I was cooking for. 966 00:41:41,166 --> 00:41:43,374 I know what this means, I know what's at stake, 967 00:41:43,418 --> 00:41:45,752 and I left everything on that plate. 968 00:41:45,795 --> 00:41:47,337 - ( cheering ) - I put it there. 969 00:41:52,719 --> 00:41:54,219 All of you, listen carefully. 970 00:41:54,304 --> 00:41:55,303 These decisions are getting tougher. 971 00:41:55,347 --> 00:41:56,596 Stay out of elimination. 972 00:41:56,932 --> 00:42:01,309 - Learn from other people's mistakes. - I feel for devonnie. 973 00:42:01,353 --> 00:42:03,478 Even though it's her hands, her decisions, 974 00:42:03,480 --> 00:42:05,188 I just felt like I let her down. 975 00:42:05,232 --> 00:42:07,357 And now we're just down to three, 976 00:42:07,359 --> 00:42:10,610 which means our probability of putting up a good dish 977 00:42:10,612 --> 00:42:12,320 is now less than everybody's. 978 00:42:12,364 --> 00:42:15,156 Moving forward, stakes are way higher. 979 00:42:15,200 --> 00:42:17,116 Now get some rest, 980 00:42:17,160 --> 00:42:19,285 because the next time we see you, 981 00:42:19,287 --> 00:42:21,162 we're all going up a level. 982 00:42:21,164 --> 00:42:23,039 - Good night. - Good night. 983 00:42:23,083 --> 00:42:24,040 - Good night. - Thank you for your kindness. 984 00:42:24,084 --> 00:42:25,250 - Good job. - Thank you so much. 985 00:42:25,293 --> 00:42:27,126 - Thank you, chefs. - Thank you, chefs. 986 00:42:27,170 --> 00:42:29,337 Oh, my god, jonathan. 987 00:42:29,381 --> 00:42:30,421 ( sighs ) 988 00:42:30,465 --> 00:42:33,550 that's my boy! You're my boy! 989 00:42:33,593 --> 00:42:35,301 ( laughs ) 990 00:42:37,055 --> 00:42:39,013 this Sunday on an all-new episode... 991 00:42:39,015 --> 00:42:42,058 Today's challenge, a next level brunch dish. 992 00:42:42,143 --> 00:42:44,894 Brunch is not my forte. Aah! 993 00:42:44,938 --> 00:42:46,229 Oh, no. Oh, no. I messed this one up. 994 00:42:46,690 --> 00:42:50,400 I'm gonna have to summon every angel I know to get me through this. 995 00:42:50,443 --> 00:42:53,069 - Gordon: I am done losing. - Today is war. 996 00:42:53,113 --> 00:42:55,530 Nobody going home. I'm getting dirty to win. 997 00:42:55,532 --> 00:42:58,950 Chef arrington seems highly unsure about what I'm doing. 998 00:42:58,994 --> 00:43:01,452 - Gotta hope that works out. - Oh, my god! 999 00:43:01,538 --> 00:43:04,581 - One of my chefs did not make the platform. - How is that possible? 1000 00:43:04,666 --> 00:43:07,125 This individual shot themselves in the foot.