1 00:00:01,043 --> 00:00:02,376 Previously on "next level chef"... 2 00:00:02,420 --> 00:00:05,587 You'll all be creating a next level brunch dish. 3 00:00:05,631 --> 00:00:06,880 - Mariah, mariah! - Oh, my god! 4 00:00:06,966 --> 00:00:08,757 Mariah: My dish didn't make it to the platform. 5 00:00:08,843 --> 00:00:12,886 One dish was good enough to save their team from the elimination round-- 6 00:00:12,930 --> 00:00:13,846 the lobster biscuit. 7 00:00:14,140 --> 00:00:16,974 - Let's go! - Gordon: Nyesha and richard, 8 00:00:17,018 --> 00:00:18,851 both your teams will be facing elimination. 9 00:00:18,894 --> 00:00:22,354 Which dish are you sending home? 10 00:00:22,398 --> 00:00:25,357 - It's the ribeye dish. - Amber, I'm really sorry, 11 00:00:25,401 --> 00:00:27,067 but you will not become the next level chef. 12 00:00:28,237 --> 00:00:29,194 Tonight... 13 00:00:29,488 --> 00:00:31,196 Richard: Things are about to take a step up. 14 00:00:31,240 --> 00:00:34,324 - No team is safe today. - Oh, god. 15 00:00:34,368 --> 00:00:38,871 The worst three dishes will head into the elimination. 16 00:00:38,914 --> 00:00:41,331 Only one of you will come back. 17 00:00:41,375 --> 00:00:43,834 - ( bleep ) - ae: This is crazy. 18 00:00:43,878 --> 00:00:45,544 Tricia: I'm starting to panic. 19 00:00:45,546 --> 00:00:47,588 Each time I'm getting used to the competition, 20 00:00:47,631 --> 00:00:48,714 it levels up again. 21 00:00:48,758 --> 00:00:50,132 Courtney: The stakes are high. 22 00:00:50,176 --> 00:00:52,301 There's only ten of us, and two of us are going home. 23 00:00:52,344 --> 00:00:54,511 I can't be in the elimination tonight. 24 00:00:54,555 --> 00:00:55,596 Do or die. 25 00:00:55,639 --> 00:00:57,139 I don't wanna go home. 26 00:01:15,534 --> 00:01:17,493 Welcome back, guys. 27 00:01:17,495 --> 00:01:19,036 Line up, please. 28 00:01:20,539 --> 00:01:21,622 Excellent. 29 00:01:21,665 --> 00:01:22,915 How are we feeling, angie? 30 00:01:22,958 --> 00:01:24,666 I feel great. I'm so happy to be here. 31 00:01:24,710 --> 00:01:27,252 How do you take down the rest of the competition? 32 00:01:27,296 --> 00:01:30,047 I do my best on the days they mess up. 33 00:01:31,467 --> 00:01:33,717 I've played it pretty safe in this competition. 34 00:01:33,761 --> 00:01:38,931 I think it's important to not alert the other contestants 35 00:01:38,974 --> 00:01:40,224 that I'm here to take them out. 36 00:01:40,267 --> 00:01:44,186 We started weeks ago with 15 of you. 37 00:01:45,106 --> 00:01:47,523 And we are down to the top ten. 38 00:01:47,566 --> 00:01:50,025 You guys are clearly the cream of the crop. 39 00:01:50,069 --> 00:01:54,905 The difference between a winning dish and a dish that could get you sent home 40 00:01:54,949 --> 00:01:58,200 is down to a single ingredient. 41 00:01:58,244 --> 00:02:00,786 Things are getting to a point where it's do or die, 42 00:02:00,830 --> 00:02:02,830 sink or swim, if you can cook or not. 43 00:02:02,832 --> 00:02:05,916 This is the time to separate yourself from the pack. 44 00:02:05,960 --> 00:02:07,918 If you're a sheep, you're a sheep, 45 00:02:07,962 --> 00:02:12,131 but everybody else who got some canines gonna be biting today. 46 00:02:12,174 --> 00:02:13,924 Gordon told you the last time 47 00:02:13,968 --> 00:02:15,634 that things were about to take a step up 48 00:02:15,678 --> 00:02:17,678 and get more difficult. 49 00:02:17,721 --> 00:02:20,889 So today you'll tackle one of the trickiest proteins out there. 50 00:02:20,933 --> 00:02:22,099 Oh, god. 51 00:02:24,895 --> 00:02:26,270 - Seafood. - Yes! 52 00:02:26,313 --> 00:02:29,231 All I really wanna do is go jump up in the air and go, 53 00:02:29,275 --> 00:02:31,900 "yeah!", like a cheesy '80s movie. 54 00:02:31,944 --> 00:02:35,445 The difference between overcooked and undercooked-- razor thin. 55 00:02:35,489 --> 00:02:38,115 At work, I'm always the guy cooking seafood 56 00:02:38,159 --> 00:02:40,075 'cause it's the most expensive thing on the menu, 57 00:02:40,119 --> 00:02:41,160 and they wanna make sure it's done right. 58 00:02:41,453 --> 00:02:43,912 I feel like this is the perfect challenge for me. 59 00:02:43,956 --> 00:02:45,164 You're gonna wanna do well today 60 00:02:45,207 --> 00:02:47,332 because there is no team immunity 61 00:02:47,334 --> 00:02:50,586 and no one is safe from elimination. 62 00:02:50,629 --> 00:02:53,088 At the end of the day, the worst performing three dishes 63 00:02:53,132 --> 00:02:56,175 will head into the elimination. 64 00:02:56,177 --> 00:02:58,594 Only one of you will come back. 65 00:02:58,637 --> 00:03:00,470 - What'd you-- - ( bleep ) 66 00:03:00,514 --> 00:03:04,183 two of you will leave the competition for good. 67 00:03:04,226 --> 00:03:06,059 Tricia: This is emotionally taxing. 68 00:03:06,061 --> 00:03:10,022 It feels like each time I'm slightly getting used to the competition, 69 00:03:10,065 --> 00:03:11,356 it levels up again. 70 00:03:11,400 --> 00:03:12,983 Like, at some point they're gonna be like, 71 00:03:12,985 --> 00:03:14,318 "now fly to the platform," 72 00:03:14,320 --> 00:03:16,111 and I'm just gonna be like, "whoo!" 73 00:03:16,155 --> 00:03:17,571 and then next level, you're gonna have to teleport. 74 00:03:17,615 --> 00:03:21,867 You'll each have 45 minutes to prove 75 00:03:21,911 --> 00:03:22,993 that you are the next level. 76 00:03:22,995 --> 00:03:23,994 All: Yes, chef. 77 00:03:24,038 --> 00:03:25,287 Richard: Good luck, trail blaisers. 78 00:03:25,289 --> 00:03:27,497 Grab a keycard, head to the elevator. 79 00:03:28,292 --> 00:03:30,167 Let's see where you end up. 80 00:03:30,211 --> 00:03:32,544 - Codspeed. - "cod spe--" 81 00:03:35,341 --> 00:03:37,925 we came to do what we love, guys. 82 00:03:37,968 --> 00:03:39,384 This competition is crazy, 83 00:03:39,428 --> 00:03:41,470 but I don't mind what level I get 84 00:03:41,513 --> 00:03:43,597 because I'm stressed at all levels 85 00:03:43,641 --> 00:03:45,057 so it doesn't even matter. 86 00:03:47,019 --> 00:03:48,227 Yes, yeah! 87 00:03:49,230 --> 00:03:50,812 - ( humming ) - I got this one? 88 00:03:50,814 --> 00:03:53,315 - Whoo, all right. Second floor kitchen. - Jonathan: Okay. 89 00:03:53,317 --> 00:03:56,652 Glad to be in the middle, but the stakes are high. 90 00:03:56,695 --> 00:03:58,528 There's no team immunity. 91 00:03:58,572 --> 00:04:01,156 That means that all of us collectively 92 00:04:01,200 --> 00:04:05,118 are going to have to create the best dish 93 00:04:05,162 --> 00:04:07,246 that nobody is eliminated. 94 00:04:07,289 --> 00:04:09,039 We're the only team left with four. 95 00:04:09,041 --> 00:04:12,292 Yes, we are, and let's keep it that way. 96 00:04:12,336 --> 00:04:15,087 I'm looking for coconut milk and chilean seabass. 97 00:04:15,130 --> 00:04:17,381 Yo, chilean seabass, I get this, 98 00:04:17,424 --> 00:04:18,966 I'ma ( bleep ) this ( bleep ) up. 99 00:04:19,009 --> 00:04:21,051 I might gun for the seabass too. 100 00:04:21,095 --> 00:04:22,469 - First man get it. - Yes. 101 00:04:25,307 --> 00:04:28,892 Finally! Welcome back! 102 00:04:28,894 --> 00:04:31,395 Ah, hello, beautiful! 103 00:04:31,438 --> 00:04:32,896 Baby, I'm home. 104 00:04:32,898 --> 00:04:35,357 Oh! A blender. 105 00:04:36,443 --> 00:04:38,527 We're gonna have number one dish. 106 00:04:38,529 --> 00:04:40,028 Number one dish, baby. 107 00:04:40,072 --> 00:04:41,196 Angie: We don't have seafood in lubbock. 108 00:04:41,240 --> 00:04:42,239 We are landlocked, 109 00:04:42,533 --> 00:04:45,325 and my worst fear is seafood in the basement. 110 00:04:45,369 --> 00:04:48,620 Like, if I could just get the top floor today, 111 00:04:48,664 --> 00:04:53,250 I would know that angels were looking after me. 112 00:04:54,461 --> 00:04:55,794 Oi, yoi, yoi, yoi, yoi. 113 00:04:55,879 --> 00:04:56,920 Dang it! 114 00:04:56,964 --> 00:04:58,213 All right, guys. 115 00:04:58,257 --> 00:05:00,048 I'm really trying to psych myself up, 116 00:05:00,050 --> 00:05:03,135 but my nerves are major today. 117 00:05:05,264 --> 00:05:07,255 - What's up, team? - Hey, chef. 118 00:05:07,266 --> 00:05:09,808 Winning here requires excellence, 119 00:05:09,852 --> 00:05:12,728 and you're only as strong as the weakest link on your team. 120 00:05:12,730 --> 00:05:13,854 Line up, please. 121 00:05:14,106 --> 00:05:17,441 With no team safety today, cracks are gonna show. 122 00:05:17,484 --> 00:05:20,068 I just really hope it doesn't break my team apart. 123 00:05:20,112 --> 00:05:22,446 Nothing else matters except this cook today. 124 00:05:22,489 --> 00:05:25,866 - Yes. - All right, team blais, let's fall in line over here. 125 00:05:25,909 --> 00:05:27,909 We got the most people left on this team. 126 00:05:27,953 --> 00:05:29,036 - I know! - Yes. 127 00:05:29,079 --> 00:05:30,245 Listen, tonight trail blaisers 128 00:05:30,289 --> 00:05:33,248 have a huge target on our backs. 129 00:05:33,292 --> 00:05:35,751 We got four people left and we wanna keep it that way. 130 00:05:35,794 --> 00:05:37,377 Double elimination, we're not worried about that right? 131 00:05:37,421 --> 00:05:38,211 No. 132 00:05:38,464 --> 00:05:40,038 Because if you cook a great dish, 133 00:05:40,049 --> 00:05:40,589 you're not even going into that. 134 00:05:40,632 --> 00:05:42,090 Right. 135 00:05:42,551 --> 00:05:45,886 We got the best ingredients and you got the best pick. Show it off, okay? 136 00:05:45,929 --> 00:05:50,057 Right now we're separating the sort of the good from the average. 137 00:05:50,100 --> 00:05:53,477 With three people going into the elimination cook, everyone has to step it up. 138 00:05:53,520 --> 00:05:59,024 We're on the top floor, and my team needs to produce top level dishes. 139 00:05:59,026 --> 00:06:00,901 - Let's go, guys. - Line up, guys. Line up. 140 00:06:00,944 --> 00:06:03,236 You know the deal. When you see the green light, it is go-time. 141 00:06:03,280 --> 00:06:07,074 - 45 minutes for something magical, right? - Yes, chef. 142 00:06:09,286 --> 00:06:13,080 Oh, my goodness me. This is it. 143 00:06:13,123 --> 00:06:15,457 Go, guys. Go, go, go. 144 00:06:16,293 --> 00:06:18,585 - Look at that. - Excuse me. 145 00:06:18,629 --> 00:06:21,129 Reuel is in front of me, 146 00:06:21,173 --> 00:06:23,924 and I'm trying to grab my ingredient, 147 00:06:23,926 --> 00:06:25,258 but I see the seabass. 148 00:06:25,302 --> 00:06:27,094 And I get to it first. It's mine. 149 00:06:27,137 --> 00:06:29,012 - Yes. - Any curry powder? 150 00:06:29,014 --> 00:06:30,931 - No. - Um... 151 00:06:30,974 --> 00:06:35,227 Five, four, three, two, one. 152 00:06:36,146 --> 00:06:37,854 Grab, guys! Grab, grab, grab! 153 00:06:37,898 --> 00:06:39,314 Well done! 154 00:06:39,358 --> 00:06:42,317 Chilean seabass. Boom, we're good. 155 00:06:42,361 --> 00:06:44,236 Gordon: What an amazing array of ingredients. 156 00:06:44,279 --> 00:06:46,196 So the halibut, how are you gonna cook that? 157 00:06:49,034 --> 00:06:50,492 ( bleep ) 158 00:06:52,329 --> 00:06:55,997 I thought I was grabbing chilean seabass, and I didn't double check. 159 00:06:55,999 --> 00:06:59,960 It's the fish that every chef loves cooking because it's the most difficult. 160 00:07:00,003 --> 00:07:02,254 - Yes, chef. - It's gonna be a challenge. 161 00:07:04,258 --> 00:07:07,092 I can't wait to not have to grocery shop in 30 seconds. 162 00:07:07,136 --> 00:07:10,137 - Richard: Go! - When I get home, 163 00:07:10,139 --> 00:07:11,096 I'm just gonna walk around the grocery store 164 00:07:11,140 --> 00:07:12,055 for, like, an hour and a half 165 00:07:12,099 --> 00:07:13,265 and then, like, have a flashback 166 00:07:13,600 --> 00:07:16,017 and, like, knock somebody out of the way for a protein. 167 00:07:16,061 --> 00:07:17,269 Richard: 15 seconds. 168 00:07:17,312 --> 00:07:19,563 I am lit to see salmon. 169 00:07:19,606 --> 00:07:21,440 I could not believe that that piece of salmon made it down to me. 170 00:07:21,483 --> 00:07:25,152 - Whoo, lord. - Three, two, one. 171 00:07:25,195 --> 00:07:27,028 Whatever you can grab, you can get. 172 00:07:28,198 --> 00:07:29,906 - Boom. Let's go. - ( bleep ) 173 00:07:29,992 --> 00:07:32,159 - I didn't mean to grab this. - Time to cook. 174 00:07:32,202 --> 00:07:34,077 I have no idea what I'm gonna do with this wine, but we'll figure it out. 175 00:07:34,121 --> 00:07:36,037 - Whoo! - Richard: How'd that get there, huh? 176 00:07:36,081 --> 00:07:37,164 I don't know, but I'm excited it did. 177 00:07:37,166 --> 00:07:39,124 Richard: All right. Okay. 178 00:07:40,878 --> 00:07:42,127 Go! 179 00:07:43,213 --> 00:07:44,588 Beautiful seafood, huh? 180 00:07:44,631 --> 00:07:46,214 Pyet: Branzino, sole. 181 00:07:46,258 --> 00:07:48,091 Nyesha: Make sure you grab a protein, team. 182 00:07:48,135 --> 00:07:49,801 - I got a vision right now, chef. - The best. 183 00:07:49,845 --> 00:07:51,970 Zach: I really was hoping to get a halibut or seabass, 184 00:07:52,014 --> 00:07:55,182 but there's absolutely zero chance that that's gonna get to the basement. 185 00:07:55,267 --> 00:07:58,643 And I see tilapia, so I'm just gonna wing it. 186 00:07:58,687 --> 00:08:01,021 Three, two, one. 187 00:08:01,064 --> 00:08:03,389 It's still here. Grab it if you can get it. 188 00:08:03,400 --> 00:08:05,025 - Oh, my gosh. - Let's go! 189 00:08:05,027 --> 00:08:06,651 Good. I'm good. I'm good. 190 00:08:06,695 --> 00:08:09,154 - I don't know what I got. - Gordon: 43 minutes to go. 191 00:08:09,198 --> 00:08:12,407 - Three stunning proteins, yes? - Absolutely, chef. 192 00:08:12,451 --> 00:08:14,409 What am I doing? I'm not even thinking now. 193 00:08:14,453 --> 00:08:16,161 Reuel: Trish, you feeling confident? 194 00:08:18,040 --> 00:08:20,373 Elimination is my worst fear, 195 00:08:20,417 --> 00:08:22,125 and now two people are gonna go home, 196 00:08:22,169 --> 00:08:23,293 three people are going into elimination. 197 00:08:23,337 --> 00:08:26,254 I'm terrified, and it's all panic. 198 00:08:28,091 --> 00:08:29,216 I'm always nervous. 199 00:08:29,259 --> 00:08:30,634 I always feel like I'm not enough, 200 00:08:30,677 --> 00:08:32,043 I'm not good enough. 201 00:08:32,045 --> 00:08:33,929 I'm sorry, chef, I'm shaking. 202 00:08:33,972 --> 00:08:36,348 - Gordon: You okay? - Uh, no. 203 00:08:41,438 --> 00:08:44,272 - Gordon: You okay? - Tricia: Uh, no. 204 00:08:44,316 --> 00:08:46,233 - Why are you shaking so much? - I'm just scared, chef. 205 00:08:46,276 --> 00:08:48,735 - Scared of what? - I don't wanna go home, chef. 206 00:08:48,779 --> 00:08:50,654 - Come on. - Why do you think you're gonna go home 207 00:08:50,697 --> 00:08:52,447 when you've got the most amazing striped seabass? 208 00:08:52,491 --> 00:08:54,908 You have a great ingredient there. 209 00:08:54,952 --> 00:08:56,284 Yes, chef, I just-- I get nervous. 210 00:08:56,328 --> 00:08:58,912 Chef ramsay is one of my heroes. 211 00:08:58,956 --> 00:09:01,915 I am very new to the culinary arts. 212 00:09:01,959 --> 00:09:06,127 I gave up, like, a six-figure job to become a chef, 213 00:09:06,171 --> 00:09:07,462 and if he sees something in me, 214 00:09:07,464 --> 00:09:09,297 then I really want to make him proud. 215 00:09:09,341 --> 00:09:10,590 Gordon: Right, let's go, young lady. 216 00:09:10,634 --> 00:09:11,675 You're a natural in the kitchen. 217 00:09:11,927 --> 00:09:14,135 You connect with food, you connect with flavors. 218 00:09:14,179 --> 00:09:18,056 I'm making a striped seabass with maitake mushrooms 219 00:09:18,100 --> 00:09:20,809 as well as honey butter roasted asparagus. 220 00:09:20,811 --> 00:09:24,437 - Get that dish to the next level tonight, okay? - Yes, chef. 221 00:09:24,481 --> 00:09:26,523 - I don't want to see anyone's hands shaking now. - Yes, chef. 222 00:09:26,567 --> 00:09:28,316 We good, baby. 223 00:09:28,318 --> 00:09:32,153 All right, ae, you got a little trip to the asian marketplace. 224 00:09:32,197 --> 00:09:35,240 You got kimchi, ponzu, fish sauce, and snapper, 225 00:09:35,284 --> 00:09:37,033 - so what do you got going on here? - These bones. 226 00:09:37,077 --> 00:09:39,160 If you can't pick them out, you gotta cut them out. 227 00:09:39,204 --> 00:09:41,121 Make a little bit of an incision with your knife. 228 00:09:41,164 --> 00:09:42,664 Ae: Lao people, we eat the whole fish. 229 00:09:43,041 --> 00:09:48,003 It's my favorite part of the fish, the eyeballs, so filets are new to me. 230 00:09:48,005 --> 00:09:49,963 - I'm gonna pan sear this. - Okay. 231 00:09:50,007 --> 00:09:51,089 I'm gonna fry some kimchi on the side, 232 00:09:51,466 --> 00:09:53,425 and I'm gonna pickle these radishes with some jalapenos. 233 00:09:53,468 --> 00:09:55,093 You got tons of umami here, right? 234 00:09:55,137 --> 00:09:58,597 Yes, I love the flavors that dropkick you in the face. 235 00:09:58,640 --> 00:10:02,142 - Please dropkick me in the face, ae! - I would love to, chef. 236 00:10:03,270 --> 00:10:04,936 - Let's go, guys. - Oh, yeah. Oh, yeah. 237 00:10:04,980 --> 00:10:06,479 Zach, what's the plan with the fish? 238 00:10:06,481 --> 00:10:09,566 I'm three-shades breading it with asian inspired seasoning. 239 00:10:09,610 --> 00:10:10,692 - Layering the seasoning, correct? - Yes, chef. 240 00:10:10,944 --> 00:10:13,069 And I'm gonna treat it like a milwaukee fish fry. 241 00:10:13,113 --> 00:10:15,280 This tilapia cannot be dry. 242 00:10:15,282 --> 00:10:16,906 It's not a very fatty fish to start with, 243 00:10:16,908 --> 00:10:18,533 so I have very little room for error. 244 00:10:18,952 --> 00:10:22,245 I'm worried about all these mistakes that I've made in the competition. 245 00:10:22,289 --> 00:10:24,664 Every Friday in milwaukee, you fry freaking fish, 246 00:10:24,708 --> 00:10:26,666 and so I'm gonna go with what I know best. 247 00:10:26,710 --> 00:10:27,917 About to drop it now, chef. 248 00:10:27,961 --> 00:10:29,419 - Love that. - Feeling good. 249 00:10:29,463 --> 00:10:31,296 What do you have in your batter for your broccoli cake? 250 00:10:31,340 --> 00:10:33,923 The broccoli, the hijiki, 251 00:10:33,967 --> 00:10:35,884 a little bit of breadcrumb for texture. 252 00:10:35,886 --> 00:10:38,011 - And how are you cooking this? - I'm gonna finish in the fryer. 253 00:10:38,013 --> 00:10:39,471 Nyesha: In a next level seafood dish, 254 00:10:39,514 --> 00:10:42,432 what I'm looking for is finesse and elegance. 255 00:10:42,476 --> 00:10:44,851 Where's the moisture coming in off this dish? 256 00:10:44,895 --> 00:10:46,645 I got my vin. 257 00:10:46,688 --> 00:10:50,774 Zach has a lot of fried items on his plate, and it's very risky. 258 00:10:50,817 --> 00:10:53,360 Everything has to be cooked to absolute perfection 259 00:10:53,362 --> 00:10:54,402 if he's gonna pull this off. 260 00:10:54,696 --> 00:10:57,322 I do not want to see him in this elimination again. 261 00:10:57,366 --> 00:11:00,325 - Tasting along the way, yes, chef? - Yes, chef. 262 00:11:01,620 --> 00:11:03,161 Gordon: Kenny, protein, what'd you go for? 263 00:11:03,288 --> 00:11:04,913 - Black cod. - Now that black cod's super sweet, as you know. 264 00:11:05,499 --> 00:11:08,458 So we got the grits. How are you gonna elevate those grits? What are you gonna put in there? 265 00:11:08,460 --> 00:11:09,292 Yes, sir, I'm gonna do a sweat pea grits, 266 00:11:09,503 --> 00:11:10,835 so it's gonna change the color of it. 267 00:11:10,879 --> 00:11:12,003 I wanna see a winning dish from you. 268 00:11:12,047 --> 00:11:13,088 Absolutely, chef. 269 00:11:13,131 --> 00:11:14,923 Today I really need to push myself. 270 00:11:14,925 --> 00:11:17,217 You have to put up that winning dish every time from this point forward. 271 00:11:17,260 --> 00:11:18,301 Keep it going, guys. 272 00:11:18,595 --> 00:11:21,054 Seafood is way more difficult than cooking meat. 273 00:11:21,056 --> 00:11:23,765 There's not several temperatures. There's only one, and that's called perfect. 274 00:11:23,767 --> 00:11:26,309 But the big jeopardy is that three are going into elimination, 275 00:11:26,353 --> 00:11:28,019 but not from team ramsay. 276 00:11:28,021 --> 00:11:28,812 30 minutes to go, guys. 277 00:11:29,064 --> 00:11:30,355 I want three of the best dishes, yes? 278 00:11:30,357 --> 00:11:31,981 Kenny: Yes, chef. 279 00:11:32,067 --> 00:11:34,275 Richard: All right, courtney, you gotta bring the veg together. 280 00:11:34,277 --> 00:11:35,860 It looks like succotash vibes. 281 00:11:35,862 --> 00:11:37,153 Yeah, I'm gonna make a curry. 282 00:11:37,489 --> 00:11:40,031 A curry from scratch? Is that something you turn to often? 283 00:11:40,033 --> 00:11:41,282 Yeah, I make curry often. 284 00:11:41,284 --> 00:11:42,367 And then how are you gonna cook the fish? 285 00:11:42,411 --> 00:11:44,160 This is about to go in the deep fryer. 286 00:11:44,162 --> 00:11:47,205 That is such a smart decision. Who doesn't love fried catfish? 287 00:11:47,249 --> 00:11:48,665 I'm headed to the fryer. 288 00:11:48,709 --> 00:11:50,875 I've had two top dishes for my team already, 289 00:11:50,919 --> 00:11:53,044 so I wanna make sure that this dish 290 00:11:53,088 --> 00:11:55,004 shows that I'm continuing to grow. 291 00:11:55,048 --> 00:11:57,215 We want it to be literally perfect. 292 00:11:57,259 --> 00:11:59,342 Okay, guys, we're not going home today. 293 00:11:59,386 --> 00:12:02,137 Team trail blaisers taking big swings 294 00:12:02,180 --> 00:12:03,430 from the middle kitchen. 295 00:12:03,432 --> 00:12:05,598 Courtney's making a curry from scratch, 296 00:12:05,600 --> 00:12:07,684 and ae is using flavors from home. 297 00:12:07,686 --> 00:12:10,228 Trail blaisers are not losing anyone today. 298 00:12:10,272 --> 00:12:12,272 That elimination challenge got me ready. 299 00:12:13,108 --> 00:12:14,315 How we feeling, chef? 300 00:12:14,651 --> 00:12:16,901 Like this has to be the best freaking sole anyone's ever ate. 301 00:12:16,945 --> 00:12:18,111 Yes, chef. 302 00:12:18,447 --> 00:12:20,697 I'm really wracking my brain about how to cook this fish. 303 00:12:20,741 --> 00:12:23,116 It's so hard to get an even cook in that basement. 304 00:12:23,160 --> 00:12:26,828 This lends itself well to very slow, elegant cooking. 305 00:12:26,872 --> 00:12:28,037 - Yes, ma'am. - Sole loves a sauce. 306 00:12:28,373 --> 00:12:31,166 - Maybe poach and butter in the oven. - Yeah, I love that. 307 00:12:31,168 --> 00:12:33,960 So I finally have a direction. 308 00:12:34,004 --> 00:12:36,713 I'm gonna make perfectly poached sole, 309 00:12:36,757 --> 00:12:40,425 buttery, yummy sauce, and then purple potatoes. 310 00:12:40,460 --> 00:12:43,386 - Don't look so worried. I believe in you. - Yes, chef. 311 00:12:43,430 --> 00:12:45,805 The reality is this seafood challenge 312 00:12:45,807 --> 00:12:48,141 is bringing absolute excellence out of these chefs, 313 00:12:48,185 --> 00:12:50,477 and I'm excited to taste these dishes. 314 00:12:50,520 --> 00:12:52,854 Richard and gordon should definitely be nervous. 315 00:12:52,898 --> 00:12:55,231 You guys got this. 20 minutes remain, team! 316 00:12:55,233 --> 00:12:59,110 - Zach: Heard, chef. - What goes well with seafood? 317 00:12:59,154 --> 00:13:01,154 - Uh... - The finest garnish in the world. 318 00:13:01,156 --> 00:13:03,156 Why are you gonna shoot me in the foot now? 319 00:13:03,158 --> 00:13:05,033 I already had a perfect dish. 320 00:13:05,076 --> 00:13:07,410 - Platform is on its way. - Richard: Look at that! 321 00:13:07,454 --> 00:13:09,913 - What's happening? - Oh, yes. Here it comes. 322 00:13:09,915 --> 00:13:12,248 - On the move. - Mid-drop. Mid-drop. 323 00:13:12,334 --> 00:13:15,335 Caviar and seaweed. 15 seconds. 324 00:13:15,378 --> 00:13:17,587 Either caviar or a seaweed. 325 00:13:19,174 --> 00:13:22,425 Chef kissed my dish. The seaweed drop is perfect. 326 00:13:22,469 --> 00:13:24,385 - Gordon: Yes? Good. - Seaweed, chef. 327 00:13:24,429 --> 00:13:27,514 I am lacking the crunchy element, 328 00:13:27,557 --> 00:13:30,266 but roasted seaweed enhances my textures. 329 00:13:30,310 --> 00:13:32,811 I can actually fry some and put some on top. 330 00:13:32,854 --> 00:13:34,270 I will not ( bleep ) up today. 331 00:13:34,272 --> 00:13:36,397 - It's perfect. - Lift that, yes? 332 00:13:36,399 --> 00:13:38,733 - I wanna get the best dish today, chef. - You got this. 333 00:13:38,777 --> 00:13:41,861 The platform's on the way. Grab some seaweed and caviar right now. 334 00:13:41,863 --> 00:13:42,987 - You gotta go grab it. - What? 335 00:13:43,281 --> 00:13:46,491 - Richard: Seaweed and caviar. - Damn! Caviar? Okay. 336 00:13:46,535 --> 00:13:50,620 Four, three, two, one. 337 00:13:50,664 --> 00:13:52,372 All right, there we go. 338 00:13:52,415 --> 00:13:54,207 Remember it's salt. Potatoes love salt. 339 00:13:54,251 --> 00:13:57,085 Caviar are potatoes are, like, the paris and nicole of the food world, 340 00:13:57,128 --> 00:14:00,004 upscale but still best friends, you know what I mean? 341 00:14:00,048 --> 00:14:01,589 You have, like, the prime grab. 342 00:14:01,633 --> 00:14:02,632 You have a top floor caviar. 343 00:14:02,676 --> 00:14:03,675 Okay! 344 00:14:03,969 --> 00:14:07,220 Platform is coming, team. Seaweed and caviar. 345 00:14:07,264 --> 00:14:10,181 - ( bleep ) - yes! 346 00:14:10,225 --> 00:14:12,267 I don't even know what this is. 347 00:14:12,310 --> 00:14:13,768 I am making a fried mahi-mahi taco. 348 00:14:13,812 --> 00:14:17,230 I need to find something that's gonna add some flavor. 349 00:14:17,232 --> 00:14:20,275 I grab the seaweed. I don't know how that's gonna pan out. 350 00:14:20,318 --> 00:14:21,985 What's the plan here? 351 00:14:22,028 --> 00:14:24,279 I'm gonna put it on top of the taco. 352 00:14:24,322 --> 00:14:25,989 I'm thinking maybe fry it too. 353 00:14:26,032 --> 00:14:28,575 That's not a bad idea. Texture. 354 00:14:28,660 --> 00:14:30,034 Zach: Let's go! 355 00:14:30,078 --> 00:14:31,911 You have to get those in your dishes. 356 00:14:31,913 --> 00:14:33,663 How we feeling, chef? Dish coming together? 357 00:14:33,665 --> 00:14:36,291 - I hope so, chef. - You have to think elegance. 358 00:14:36,293 --> 00:14:38,877 I'm picturing something in my mind with the potatoes 359 00:14:38,920 --> 00:14:40,712 making it beautiful with that red caviar. 360 00:14:40,755 --> 00:14:43,339 - Make sure those potatoes are cooked through and moist. - Yes, chef. 361 00:14:43,383 --> 00:14:46,050 There's only ten of us and two of us are going home. 362 00:14:46,094 --> 00:14:47,719 Oh, that's wrong. 363 00:14:47,762 --> 00:14:50,972 Being a home chef, this is a lot of pressure. 364 00:14:51,016 --> 00:14:52,891 I feel like my soul has escaped 365 00:14:52,976 --> 00:14:55,059 and replaced it with some panicky girl. 366 00:14:55,103 --> 00:14:57,395 - Something burning? - Ooh! 367 00:15:00,066 --> 00:15:03,067 - I feel really bad for angie. - Damn it. 368 00:15:03,069 --> 00:15:06,571 I don't understand where the lack of confidence is coming from. 369 00:15:06,656 --> 00:15:08,031 ( bleep ) 370 00:15:08,033 --> 00:15:09,949 I did that wrong too. 371 00:15:09,951 --> 00:15:11,159 Angie ragan. 372 00:15:17,876 --> 00:15:20,293 - Something burning? - Ooh. 373 00:15:21,630 --> 00:15:24,297 Damn it. Angie ragan. 374 00:15:24,299 --> 00:15:27,759 - I did that wrong too. - It's okay, ange. 375 00:15:27,761 --> 00:15:32,347 Cooking in the basement, you know, the adversity triggers creativity. 376 00:15:32,390 --> 00:15:34,015 Okay, so the potatoes are ( bleep ). 377 00:15:34,059 --> 00:15:36,476 Well, nerves wipe all creativity out. 378 00:15:36,478 --> 00:15:38,353 Get out of your head. You can do this. 379 00:15:38,396 --> 00:15:41,022 - Yes, chef. - I've seen you cook brilliant food. 380 00:15:41,066 --> 00:15:43,024 Today is not the day for mental errors. 381 00:15:43,068 --> 00:15:48,029 Angie needs to focus and cook with intention and bring this home. 382 00:15:48,073 --> 00:15:49,447 Poor little ugly potatoes. 383 00:15:49,449 --> 00:15:52,116 I wanna see that confidence that I know she has. 384 00:15:52,160 --> 00:15:53,618 - Pull it together. - Yes, chef. 385 00:15:53,662 --> 00:15:55,662 I gotta get my crap straight. 386 00:15:55,664 --> 00:15:57,997 - Courage, passion, excellence. - Yes, chef. 387 00:15:58,041 --> 00:15:59,457 - Yes, chef. - You can do this! 388 00:15:59,459 --> 00:16:00,959 - Yes, we can. - Zach: Yes, chef! 389 00:16:02,087 --> 00:16:05,838 15 minutes to go. Flip that fish over now. 390 00:16:05,882 --> 00:16:07,173 Good. Beautiful halibut. 391 00:16:07,217 --> 00:16:09,592 Being from trinidad, we're surrounded by water, 392 00:16:09,636 --> 00:16:11,177 so I love seafood. 393 00:16:11,179 --> 00:16:12,220 That glaze on there is beautiful. 394 00:16:12,263 --> 00:16:13,930 What type of purée is that gonna be? 395 00:16:13,974 --> 00:16:16,349 Asparagus, a little bit of coconut, cauliflower, 396 00:16:16,393 --> 00:16:18,351 and a little bit of potato in there. 397 00:16:18,395 --> 00:16:20,103 I want my dish to have some depth. 398 00:16:20,146 --> 00:16:23,064 Getting picked first by chef ramsay felt amazing. 399 00:16:23,066 --> 00:16:24,941 You got a great palate, 400 00:16:24,985 --> 00:16:26,609 and you know how to finesse a dish. 401 00:16:26,653 --> 00:16:29,195 He picked me for a reason, and I'm only here to make you proud, 402 00:16:29,239 --> 00:16:30,905 so I'm bringing it. 403 00:16:30,907 --> 00:16:33,616 - I want the very best tonight. - Heard, chef. 404 00:16:33,660 --> 00:16:34,784 Kenny, nice, the skin beautiful. 405 00:16:35,078 --> 00:16:36,869 - It needs to cook underneath there now. - Yes, chef. 406 00:16:36,955 --> 00:16:38,246 - Three stunning proteins. - Heard. 407 00:16:38,289 --> 00:16:40,289 - Three next level dishes, yes? - Absolutely, chef. 408 00:16:40,333 --> 00:16:41,374 - Yes, chef. - Good. 409 00:16:42,502 --> 00:16:44,293 All right, mariah, what's in the fish cake? 410 00:16:44,337 --> 00:16:47,380 I got pollock, coriander, cumin, paprika, 411 00:16:47,424 --> 00:16:49,424 going with the sort of the moroccan theme? 412 00:16:49,467 --> 00:16:50,550 Yes. 413 00:16:50,927 --> 00:16:53,136 Growing up poor, my mom used to make salmon croquets 414 00:16:53,179 --> 00:16:54,429 out of, like, canned salmon 415 00:16:54,514 --> 00:16:57,223 and she would incorporate all these flavors. 416 00:16:57,267 --> 00:16:59,017 I like where this is going! 417 00:16:59,060 --> 00:17:01,352 So this is definitely channeling memories 418 00:17:01,396 --> 00:17:04,063 of taking this inexpensive cut of fish 419 00:17:04,065 --> 00:17:07,442 and transforming it into a luxurious experience. 420 00:17:07,444 --> 00:17:10,945 - And what is the sauce? - Shallot vinaigrette with merlot. 421 00:17:10,989 --> 00:17:12,989 I could actually add these sundried tomatoes in there. 422 00:17:13,033 --> 00:17:15,074 - Legitimate goosebumps. Yes! - I like it. 423 00:17:15,118 --> 00:17:16,200 Thinking on your feet. I love that. 424 00:17:16,286 --> 00:17:17,952 Okay, jonathan, what do we got? 425 00:17:18,038 --> 00:17:21,039 I've got salmon. It's a play on a dish called cullen skink. 426 00:17:21,082 --> 00:17:22,373 It's a scottish dish. 427 00:17:22,751 --> 00:17:25,168 - Tugging on gordon's heartstrings there? - Trying to, chef. 428 00:17:25,170 --> 00:17:27,336 Cullen skink is a traditional scottish soup. 429 00:17:27,380 --> 00:17:31,299 It's usually got aromatics in it with potatoes and smoked fish. 430 00:17:31,342 --> 00:17:33,926 - The original dish is a soup. - But do you want it to be a soup? 431 00:17:33,928 --> 00:17:35,928 - Not today. - So it's a riff off of it? 432 00:17:35,972 --> 00:17:37,221 - So it's the sauce? - Yes, sir. 433 00:17:37,265 --> 00:17:39,348 I'm going to make a play on cullen skink 434 00:17:39,392 --> 00:17:40,892 with smoked paprika rubbed salmon, 435 00:17:40,894 --> 00:17:42,977 an aromatic purée, and fondant potatoes. 436 00:17:43,021 --> 00:17:46,731 It's risky, but if you can pull it off, it'll be impressive. 437 00:17:46,733 --> 00:17:49,776 I understand that it's a bold move to make a classic scottish dish 438 00:17:49,819 --> 00:17:53,196 that's a little deconstructed, but three people are going into the elimination, 439 00:17:53,239 --> 00:17:55,406 and you gotta stay sexy here and not get murdered. 440 00:17:55,492 --> 00:17:57,116 Ten minutes left. 441 00:17:58,286 --> 00:18:00,036 Watch your tortilla, chef. 442 00:18:00,038 --> 00:18:00,995 You're building that taco in your mind, right? 443 00:18:01,247 --> 00:18:03,748 It's gonna be, like, a creamy avocado sauce. 444 00:18:03,792 --> 00:18:06,000 - Okay, cool. - I don't have lime, so I'm gonna have to use 445 00:18:06,086 --> 00:18:07,794 whatever sourness from this apple that I have. 446 00:18:07,837 --> 00:18:09,170 Oh, beautiful. Smart, chef. 447 00:18:09,172 --> 00:18:11,380 Yeah, just gotta think smart today. 448 00:18:11,424 --> 00:18:14,592 My passion, like, burns really deep, 449 00:18:14,677 --> 00:18:16,677 and I'm not just doing this, like, for me. 450 00:18:16,721 --> 00:18:20,348 I'm doing this for people from the indigenous community 451 00:18:20,350 --> 00:18:22,934 to show them, like, your dreams are possible 452 00:18:22,977 --> 00:18:24,852 and just keep feeding that fire 453 00:18:24,896 --> 00:18:27,021 and it can literally take you anywhere that you wanna go. 454 00:18:27,065 --> 00:18:29,232 - All the way to the top, right? - Exactly, chef. 455 00:18:31,402 --> 00:18:34,362 Richard: Five minutes left! Look at this fried seaweed. 456 00:18:34,405 --> 00:18:35,988 - It looks like a beautiful garnish. - That'll be a garnish. 457 00:18:36,032 --> 00:18:38,032 If I lived under the ocean, courtney, 458 00:18:38,076 --> 00:18:40,827 I would build a house with that. 459 00:18:40,870 --> 00:18:43,162 I wanna see three next level dishes, okay? 460 00:18:43,164 --> 00:18:44,997 You've got all the elements there. 461 00:18:45,083 --> 00:18:47,667 Let's go, guys. Come on. Taste, taste, taste. 462 00:18:47,710 --> 00:18:51,337 - Under two minutes. 60 seconds away from plating. - Heard. Heard, chef. 463 00:18:51,381 --> 00:18:53,214 I love how you're the closest to the platform today. 464 00:18:53,258 --> 00:18:55,383 - Heard, yes. - I think that was a choice. 465 00:18:55,385 --> 00:18:57,218 ( laughs ) 466 00:18:57,262 --> 00:18:59,053 - let's go, pyet. - Yes, chef. 467 00:18:59,097 --> 00:19:00,972 - Winning dishes, yes? - Yes. 468 00:19:00,974 --> 00:19:03,224 It's do or die right now. I know I gotta be moving fast. 469 00:19:03,268 --> 00:19:05,977 - How many are you cooking for? - I'm just trying to get the perfect shape right now, chef. 470 00:19:06,020 --> 00:19:08,104 - You don't need all those for the plate. Come on. - Heard, chef. 471 00:19:08,148 --> 00:19:11,440 - Platform's here! - Gordon: Let's go, guys. 472 00:19:11,484 --> 00:19:15,153 - Everyone gets their plate on. - All: Yes, chef! 473 00:19:15,155 --> 00:19:16,946 - 15 seconds. - I think it's gonna be great. 474 00:19:16,990 --> 00:19:18,364 Nyesha: Platform's here. Let's go! 475 00:19:18,408 --> 00:19:22,451 - Bottom, bottom, bottom. - Six, five, four, three, 476 00:19:22,495 --> 00:19:24,579 two, one. 477 00:19:26,457 --> 00:19:28,666 - Good job. - Thank you, chef. 478 00:19:28,710 --> 00:19:31,043 Richard: 15 seconds! You gotta get to the platform. 479 00:19:31,087 --> 00:19:34,755 I'm so anxious. Being in the elimination made me a stronger competitor, 480 00:19:34,799 --> 00:19:37,049 but I'm never gonna miss the platform again. 481 00:19:37,051 --> 00:19:40,386 - Five, four, three... - Move! 482 00:19:40,430 --> 00:19:44,098 - I'm sorry. Go. - Two, one. Get to the platform! 483 00:19:45,351 --> 00:19:46,851 Let's go, guys. 484 00:19:46,895 --> 00:19:49,687 Beautiful. Really beautiful. 485 00:19:49,731 --> 00:19:51,898 Five. Come on, tricia, please. 486 00:19:51,941 --> 00:19:54,984 Three, two, one. And stop. Well done! Yes! 487 00:19:55,028 --> 00:19:57,904 - Let's go! Good! - How you feeling? 488 00:19:57,947 --> 00:19:59,447 Well done. Trish, how do you feel? 489 00:19:59,449 --> 00:20:01,324 My plating's a little simple, chef. 490 00:20:01,367 --> 00:20:03,576 How do we get rid of those nerves? 491 00:20:03,620 --> 00:20:04,994 Tricia: I'm not confident. 492 00:20:05,038 --> 00:20:07,830 Not only are three people going up for elimination, 493 00:20:07,874 --> 00:20:09,290 only one is surviving. 494 00:20:09,334 --> 00:20:14,128 I have so much to prove to myself, to chef ramsay. 495 00:20:16,382 --> 00:20:19,175 I'm just really hoping my dish is enough 496 00:20:19,177 --> 00:20:21,427 to be safe from elimination. 497 00:20:21,471 --> 00:20:23,262 Stop shaking. 498 00:20:34,651 --> 00:20:38,986 Today was about creating next level seafood dishes. 499 00:20:39,030 --> 00:20:41,030 Visually, you did just that. 500 00:20:41,074 --> 00:20:46,118 I think this is some of the best food we've seen all competition. 501 00:20:46,120 --> 00:20:48,329 Let's hope they taste as good as they look 502 00:20:48,331 --> 00:20:51,332 because the worst three dishes on this table 503 00:20:51,376 --> 00:20:54,585 will head into the elimination. 504 00:20:54,629 --> 00:20:58,422 Only one of you will come back. 505 00:20:58,466 --> 00:21:00,258 Let's start on the top floor. 506 00:21:01,261 --> 00:21:03,886 This dish is a striped seabass 507 00:21:03,930 --> 00:21:06,472 that's topped with the maitake mushrooms 508 00:21:06,516 --> 00:21:08,349 with fried nori. 509 00:21:09,269 --> 00:21:11,227 I'm on the top floor this time, 510 00:21:11,271 --> 00:21:14,230 so I know dish definitely needs to be perfect. 511 00:21:16,484 --> 00:21:19,068 This dish is exciting on my palate. 512 00:21:19,112 --> 00:21:21,904 Seaweed flavors come through very elegantly. 513 00:21:21,906 --> 00:21:23,447 Gordon: Wow, delicious. 514 00:21:23,783 --> 00:21:27,827 I think this is one of the strongest dishes this individual has cooked. 515 00:21:27,870 --> 00:21:29,954 Everything works on this dish. 516 00:21:29,998 --> 00:21:34,125 This competition is one of the hardest things I've ever done in my life, 517 00:21:34,168 --> 00:21:37,712 but today I finally found my little tidbit of confidence 518 00:21:37,755 --> 00:21:41,757 and I'm gonna let it grow not to arrogance level, 519 00:21:41,801 --> 00:21:45,845 but I'm gonna keep letting this momentum take me forward. 520 00:21:45,847 --> 00:21:50,057 Next one, this was a beautifully pan-seared slice of halibut. 521 00:21:50,101 --> 00:21:51,091 Underneath that was a cauliflower purée 522 00:21:51,352 --> 00:21:53,686 dotted around with that little bit of caviar. 523 00:21:53,730 --> 00:21:59,108 The halibut itself could've used just a little bit less cooking. 524 00:21:59,152 --> 00:22:01,902 I love that little pop that you get from the caviar. 525 00:22:01,946 --> 00:22:05,156 Next one. This is a black cod. 526 00:22:05,199 --> 00:22:08,159 It's sat on the bed of beautiful sweet pea grits. 527 00:22:08,161 --> 00:22:10,036 Fish is cooked beautifully. Oh, my god. 528 00:22:10,038 --> 00:22:13,622 - Look at that. - The fish and grits, that's just a classic combination. 529 00:22:13,708 --> 00:22:16,083 Adding peas sort of takes it to the next level. 530 00:22:16,127 --> 00:22:19,295 It really sort of gives this sweet savoriness to this dish. 531 00:22:19,297 --> 00:22:24,300 Definitely next level dishes coming from the top floor. 532 00:22:24,344 --> 00:22:26,052 I hope the same came from the middle floor, richard. 533 00:22:26,095 --> 00:22:28,971 Yes. Team ramsay put out some tasty dishes, 534 00:22:28,973 --> 00:22:32,141 but team blais, we're gonna blow them out of the water. 535 00:22:32,185 --> 00:22:36,136 All right, we'll start with this crispy catfish 536 00:22:36,147 --> 00:22:39,899 over in a homemade curry sauce with crispy seaweed. 537 00:22:39,901 --> 00:22:41,275 Courtney: I cook catfish all the time, 538 00:22:41,319 --> 00:22:43,694 but seafood is one of those things 539 00:22:43,696 --> 00:22:48,032 where you either cook it perfectly or you don't. 540 00:22:48,034 --> 00:22:51,410 The catfish, how is that cooked? Wow, glistening. 541 00:22:54,165 --> 00:22:57,083 This is an amazing utilization of the seaweed. 542 00:22:57,085 --> 00:23:01,253 Way to elevate a fish that is not usually seen in this sort of light. 543 00:23:01,297 --> 00:23:04,256 Spot on. Absolutely delicious. 544 00:23:04,300 --> 00:23:07,051 The only thing I'd want to see from that 545 00:23:07,095 --> 00:23:10,096 is the ( bleep ) recipe. 546 00:23:10,139 --> 00:23:13,099 You did good. Today was a good day. 547 00:23:15,228 --> 00:23:17,144 Congratulations. That is next level. 548 00:23:17,146 --> 00:23:20,439 Our next dish over here is pollock fish cake 549 00:23:20,483 --> 00:23:22,274 with sort of a moroccan inspiration. 550 00:23:22,318 --> 00:23:23,359 Gordon: Fish cakes are delicious. 551 00:23:23,403 --> 00:23:26,612 That sauce is absolutely stunning. 552 00:23:26,656 --> 00:23:30,032 Our next dish here is a seared red snapper 553 00:23:30,034 --> 00:23:31,659 with charred kimchi. 554 00:23:31,744 --> 00:23:35,204 For me, this is ossetra caviar. This was the prime pick. 555 00:23:35,248 --> 00:23:37,164 Should've been picked on, you know, the top floor. 556 00:23:37,208 --> 00:23:40,835 The actual fish is tasty, but it's the combinations 557 00:23:40,878 --> 00:23:42,378 that have gone absolutely haywire here. 558 00:23:42,422 --> 00:23:46,257 We never serve the best caviar dumped on top of a chili. 559 00:23:46,300 --> 00:23:48,050 That's never gonna work. 560 00:23:48,094 --> 00:23:50,052 Definitely very briny forward. 561 00:23:50,096 --> 00:23:52,054 It's overpowering the rest of the dish. 562 00:23:52,098 --> 00:23:53,639 It's badly thought out. 563 00:23:53,641 --> 00:23:55,516 ( bleep ) 564 00:23:55,560 --> 00:23:56,892 you know and I know that I ( bleep ) up. 565 00:23:57,228 --> 00:23:59,728 Why'd you have to say it out loud? Why can't you just whisper? 566 00:23:59,772 --> 00:24:03,065 Unfortunately there's three people going to elimination today, 567 00:24:03,067 --> 00:24:05,776 and I know for sure that one of them is me. 568 00:24:05,862 --> 00:24:09,864 Our last dish here from the middle floor, rendition of cullen skink. 569 00:24:09,866 --> 00:24:12,241 - What? - Which is a dish I'm not very familiar with. 570 00:24:12,285 --> 00:24:14,285 - Gordon, you might be. - Quite honestly, 571 00:24:14,287 --> 00:24:17,246 it looks like the most bizarre cullen skink on the planet. 572 00:24:18,291 --> 00:24:19,665 'cause it's a soup traditionally. 573 00:24:19,709 --> 00:24:20,791 It's something we grew up with in scotland. 574 00:24:21,085 --> 00:24:23,836 Richard: Instead of a soup, what we have is a purée 575 00:24:23,880 --> 00:24:24,712 of the leek, the scallions, 576 00:24:24,964 --> 00:24:27,590 and some celery with some brown butter. 577 00:24:32,054 --> 00:24:34,638 Took a risk, but not seeing some great faces. 578 00:24:34,640 --> 00:24:37,808 Salmon could've been done with maybe another two minutes in the pan. 579 00:24:37,852 --> 00:24:40,895 It's just hard to eat this. Should we go to the basement? 580 00:24:40,938 --> 00:24:42,354 Basement chefs, yes. 581 00:24:42,398 --> 00:24:45,191 Seafood can be very tricky to get right, 582 00:24:45,234 --> 00:24:46,817 but some of these dishes are phenomenal. 583 00:24:46,861 --> 00:24:48,903 I'm not worried. I mean, team nyesha, 584 00:24:48,946 --> 00:24:49,904 we've been in the basement before, 585 00:24:49,989 --> 00:24:52,990 and my team brings the heat. 586 00:24:53,034 --> 00:24:56,911 First we have a beautiful mahi-mahi taco. 587 00:24:56,954 --> 00:25:00,039 On the bottom, you have an edamame and crushed avocado sauce. 588 00:25:00,082 --> 00:25:02,583 This is topped with crispy seaweed. 589 00:25:04,629 --> 00:25:07,379 I love the crispy seaweed and that avocado crema. 590 00:25:07,465 --> 00:25:11,008 This is about textural contrasts and it's got a lot of it. 591 00:25:11,052 --> 00:25:13,302 Three words-- next level taco. 592 00:25:14,680 --> 00:25:17,223 I think I really have a good chance at walking away 593 00:25:17,266 --> 00:25:19,433 with the money bag and, like, the mentorship, 594 00:25:19,477 --> 00:25:21,936 and that just feels incredible to me, 595 00:25:21,979 --> 00:25:24,271 to, like, feel that validation 596 00:25:24,315 --> 00:25:27,024 through my hard work in this competition. 597 00:25:28,027 --> 00:25:30,027 We have here a sole. 598 00:25:30,029 --> 00:25:32,947 This is finished with a trout caviar 599 00:25:32,949 --> 00:25:34,198 and purple peewee potatoes. 600 00:25:34,242 --> 00:25:37,117 So visually, this dish has no sole on the plate. 601 00:25:37,161 --> 00:25:38,827 You don't make a butter sauce 602 00:25:38,871 --> 00:25:41,830 and then stick more butter on top of the butter sauce. 603 00:25:41,874 --> 00:25:43,374 Oh, my god. Why? 604 00:25:43,417 --> 00:25:46,252 I'm gonna have to take that off. I'm sorry. Doctor's orders. 605 00:25:46,295 --> 00:25:50,005 I wish I could go up there and grab my plate and run. 606 00:25:50,049 --> 00:25:53,467 This is a classic showing of an ingredient grab gone wrong. 607 00:25:53,511 --> 00:25:56,178 It's underwhelming unfortunately. What a shame. 608 00:25:56,222 --> 00:25:58,430 Nyesha: I think angie's come so far 609 00:25:58,474 --> 00:26:00,641 and has learned so much in this competition, 610 00:26:00,685 --> 00:26:03,602 but angie cannot afford to make fundamental mistakes. 611 00:26:03,646 --> 00:26:05,271 There's so much on the line. 612 00:26:05,314 --> 00:26:08,190 This competition is called "next level chef" for a reason. 613 00:26:08,192 --> 00:26:11,527 Our last dish, we have a crispy tilapia 614 00:26:11,529 --> 00:26:13,445 with a broccoli cake. 615 00:26:13,489 --> 00:26:15,197 Two fried things on the same plate 616 00:26:15,199 --> 00:26:17,408 is kind of bewildering. 617 00:26:21,080 --> 00:26:23,038 I need some water. 618 00:26:23,040 --> 00:26:26,750 It is absolutely dry as a bone. 619 00:26:26,794 --> 00:26:29,628 That deep fried tilapia looks like a chicken tender. 620 00:26:29,672 --> 00:26:32,006 That thing is so breaded, 621 00:26:32,049 --> 00:26:34,383 drunk at 3:00 am, I wouldn't eat it, 622 00:26:34,385 --> 00:26:36,677 and that's saying something. 623 00:26:36,721 --> 00:26:38,095 Gordon: Please, all of you, give us a moment. 624 00:26:38,139 --> 00:26:40,389 We've got a lot to discuss. 625 00:26:40,433 --> 00:26:43,851 There are amazing dishes, but some of these plates 626 00:26:43,894 --> 00:26:46,103 are just blatantly missing the mark. 627 00:26:46,147 --> 00:26:48,063 We are down to the top ten. 628 00:26:48,107 --> 00:26:50,899 We should be seeing nothing but the best. 629 00:26:50,985 --> 00:26:52,318 I mean, that fried catfish-- 630 00:26:52,361 --> 00:26:54,320 when do you see that level of finesse? 631 00:26:54,322 --> 00:26:56,280 And then that fried seaweed on top? 632 00:26:56,282 --> 00:26:59,450 - Absolutely delicious. The textures were impeccable. - Yeah. 633 00:26:59,493 --> 00:27:01,702 - It was so tasty. - My other one though, it's that taco. 634 00:27:01,746 --> 00:27:04,288 - Gordon: Taco was amazing. - Nyesha: Oh, my gosh. The taco was fantastic. 635 00:27:04,332 --> 00:27:07,583 This is a day of high highs and low lows. 636 00:27:07,585 --> 00:27:10,294 But today's not about finding the best dish. 637 00:27:10,379 --> 00:27:13,047 It's about finding the three weakest dishes. 638 00:27:13,090 --> 00:27:15,883 The snapper in that broth? 639 00:27:15,926 --> 00:27:19,094 And then the raw chili topped with the caviar? 640 00:27:19,096 --> 00:27:21,680 - It was all over the place. - Nyesha: Absolutely. 641 00:27:21,724 --> 00:27:24,558 The other weird one for me was that take on the cullen skink. 642 00:27:26,562 --> 00:27:28,520 Badly executed. Tilapia? 643 00:27:30,358 --> 00:27:33,025 I've had frozen fish sticks that are better. 644 00:27:33,027 --> 00:27:35,110 Yeah, that sole dish with a butter sauce 645 00:27:35,145 --> 00:27:37,196 topped with a compound butter... 646 00:27:37,198 --> 00:27:38,822 Butter on butter on butter, right? 647 00:27:38,866 --> 00:27:42,284 Strange. Picking three chefs for tonight's elimination, 648 00:27:42,286 --> 00:27:44,953 we're spoilt for choice all for the wrong reason. 649 00:27:44,997 --> 00:27:47,456 This is very tough for me because there's more 650 00:27:47,500 --> 00:27:51,043 than three dishes that deserve to go into the elimination. 651 00:27:55,383 --> 00:27:57,883 This is a difficult choice today. 652 00:27:57,927 --> 00:28:01,345 Even though tonight the top dish won't win safety for their team, 653 00:28:01,389 --> 00:28:06,058 we feel it's always important to celebrate excellence in the kitchen. 654 00:28:06,102 --> 00:28:08,435 The one dish that rose above the others... 655 00:28:11,148 --> 00:28:14,108 ...Was that fried catfish. 656 00:28:14,151 --> 00:28:16,193 - Great job, courtney. - Oh, wow. 657 00:28:16,195 --> 00:28:17,611 You have absolutely leveled up. 658 00:28:17,655 --> 00:28:19,279 Thank you. 659 00:28:19,281 --> 00:28:25,077 Really amazing feeling to have three equally talented chefs 660 00:28:25,121 --> 00:28:26,662 have such high praise. 661 00:28:26,664 --> 00:28:30,165 I'm just simply in awe 662 00:28:30,167 --> 00:28:33,627 that I created that. 663 00:28:33,671 --> 00:28:35,921 Gordon: Even though courtney had the best dish today, 664 00:28:35,965 --> 00:28:39,091 no one is safe from elimination. 665 00:28:40,261 --> 00:28:43,971 The first dish heading into the elimination 666 00:28:44,014 --> 00:28:48,350 was a dish that just did not make sense. 667 00:28:48,394 --> 00:28:50,978 That dish is... 668 00:28:51,021 --> 00:28:54,398 The deep-fried dry tilapia. 669 00:28:56,235 --> 00:29:00,028 That thing was so overcooked and not well thought out. 670 00:29:00,072 --> 00:29:02,197 I know what you can do, I know you're a good cook, 671 00:29:02,241 --> 00:29:05,242 but you have to connect your execution 672 00:29:05,286 --> 00:29:07,119 and create that roadmap. 673 00:29:07,163 --> 00:29:08,620 I'm definitely better than what I just did, 674 00:29:08,664 --> 00:29:10,706 so I just gotta get ready for this elimination cook. 675 00:29:10,750 --> 00:29:11,957 It's do or die. 676 00:29:12,001 --> 00:29:17,004 The second dish facing elimination tonight... 677 00:29:21,010 --> 00:29:22,551 ...The seared salmon. 678 00:29:22,595 --> 00:29:25,554 Badly constructed, slightly undercooked, 679 00:29:25,598 --> 00:29:27,556 but just did not come together. 680 00:29:27,600 --> 00:29:29,183 Jonathan: This sucks. 681 00:29:29,185 --> 00:29:30,350 Stepped outside my comfort zone, 682 00:29:30,394 --> 00:29:31,477 and I really thought I was doing, 683 00:29:31,520 --> 00:29:33,103 like, a good thing stepping out today. 684 00:29:33,147 --> 00:29:35,898 All I can do is fight, so that's what I'm gonna do. 685 00:29:35,900 --> 00:29:40,944 The final person cooking in elimination is... 686 00:29:40,988 --> 00:29:43,572 Ae: I am so terrified to be in elimination. 687 00:29:43,616 --> 00:29:44,823 It is intimidating. 688 00:29:44,867 --> 00:29:47,159 It is scary. It's a no for me. 689 00:29:47,161 --> 00:29:49,411 This was pretty tough. 690 00:29:49,455 --> 00:29:52,122 Angie: This is the most nervous I've been ever 691 00:29:52,166 --> 00:29:53,957 on this competition. 692 00:29:54,001 --> 00:29:57,544 I'm trying not to throw up. 693 00:29:57,588 --> 00:30:02,090 Uh, this is hard. 694 00:30:07,431 --> 00:30:10,307 The final person cooking in elimination... 695 00:30:13,229 --> 00:30:14,478 Is... 696 00:30:20,569 --> 00:30:22,861 ...The pan-seared snapper. 697 00:30:22,905 --> 00:30:24,154 ( bleep ) 698 00:30:24,198 --> 00:30:26,281 the caviar on the chili at the end, 699 00:30:26,283 --> 00:30:29,993 man, that is a big no-no. 700 00:30:29,995 --> 00:30:32,704 My flavors will likely dropkick you in the face, 701 00:30:32,748 --> 00:30:35,541 but I guess I dropkicked myself in the face today. 702 00:30:35,584 --> 00:30:37,584 But I still have another chance to prove myself, 703 00:30:37,628 --> 00:30:39,586 so I'm gonna give it my all. 704 00:30:39,630 --> 00:30:41,839 Do or die. 705 00:30:41,882 --> 00:30:43,382 Team, to say that I'm disappointed, 706 00:30:43,384 --> 00:30:45,384 it's an understatement for sure. 707 00:30:45,427 --> 00:30:47,845 You have to grab the right ingredients, you have to execute, 708 00:30:47,847 --> 00:30:50,889 and you have to put something on the plate that looks beautiful. 709 00:30:50,933 --> 00:30:54,184 The last thing I wanna do is send chef jonathan or chef ae home. 710 00:30:54,228 --> 00:30:56,728 If I end up losing two chefs, 711 00:30:56,772 --> 00:30:59,306 it would not be a good look for team blais. 712 00:30:59,316 --> 00:31:02,067 But we're trying to find the best chef. 713 00:31:04,196 --> 00:31:06,321 There's only a one in three chance 714 00:31:06,365 --> 00:31:09,116 of returning to the competition tonight. 715 00:31:09,159 --> 00:31:12,286 Everyone else, say goodbye to your three fellow chefs. 716 00:31:12,288 --> 00:31:14,329 - It's okay. - Thank you. 717 00:31:14,373 --> 00:31:16,623 - You got this, all right? - Wish them luck, 718 00:31:16,667 --> 00:31:19,251 - 'cause they're gonna need it. - You got this. 719 00:31:19,295 --> 00:31:21,336 Jonathan: It's always tough going into the elimination, 720 00:31:21,380 --> 00:31:23,872 and it's bittersweet having ae there with me. 721 00:31:23,883 --> 00:31:25,382 - You're gonna be okay. - Okay. 722 00:31:25,759 --> 00:31:28,093 We're competing against each other, which we have been the entire time, 723 00:31:28,095 --> 00:31:30,304 but today it's to go home, and that's tough. 724 00:31:30,306 --> 00:31:32,222 But I wanna prove to richard that I can win. 725 00:31:33,350 --> 00:31:35,058 Now, all of you, 726 00:31:35,102 --> 00:31:38,645 I wanna give you all the very best opportunity to save yourselves 727 00:31:38,689 --> 00:31:42,107 by providing you with one of the most incredible, 728 00:31:42,151 --> 00:31:45,569 versatile proteins in the sea. 729 00:31:45,613 --> 00:31:47,154 Shrimp. 730 00:31:49,825 --> 00:31:51,825 Ae: There's three people going to elimination today. 731 00:31:51,869 --> 00:31:54,745 The odds are slim for sure, 732 00:31:54,788 --> 00:31:58,582 but I'm pretty good at cooking shrimp, so let's go. 733 00:31:58,626 --> 00:32:03,295 So since gordon doesn't have a chef in the elimination, he'll be overseeing the cook. 734 00:32:03,297 --> 00:32:08,091 We wanna see three next level shrimp dishes tonight. 735 00:32:08,135 --> 00:32:09,426 Head to the lift. 736 00:32:10,262 --> 00:32:11,637 Zach: I feel very confident. 737 00:32:11,680 --> 00:32:14,014 I'm the only one who's a professional chef. 738 00:32:14,058 --> 00:32:16,141 I'm done friggin' embarrassing myself in this competition. 739 00:32:16,185 --> 00:32:18,310 I'm really ready to show I belong here today. 740 00:32:18,354 --> 00:32:22,230 It's kinda dark right now, but that's when the light inside shines brightest. 741 00:32:27,696 --> 00:32:31,323 Jonathan: This sucks, but I'm very familiar with shrimp. 742 00:32:31,367 --> 00:32:34,117 We got beautiful gulf seafood that's delivered to central alabama every week. 743 00:32:34,161 --> 00:32:36,119 So I'm going to go in there and see what I can do 744 00:32:36,163 --> 00:32:37,996 about cranking out some flavor from home. 745 00:32:39,750 --> 00:32:44,336 Right, remember, sadly there's two of you leaving the competition. 746 00:32:44,380 --> 00:32:45,629 - Make sure it's not you. - All: Yes, chef. 747 00:32:45,631 --> 00:32:46,463 Line up at the back please. 748 00:32:46,715 --> 00:32:49,174 It is my first time in elimination, 749 00:32:49,218 --> 00:32:51,301 and of course there's three people in it. 750 00:32:51,345 --> 00:32:54,221 I gotta bring in my all, man. It's go-time. 751 00:32:54,264 --> 00:32:57,599 30 minutes to cook an amazing shrimp dish, yes? 752 00:32:57,601 --> 00:32:58,892 All: Yes, chef. 753 00:32:58,936 --> 00:33:00,185 Pyet: Let's go, guys. 754 00:33:00,229 --> 00:33:02,312 Gordon: On your mark, get set. 755 00:33:02,356 --> 00:33:05,065 I wanna see three next level dishes. 756 00:33:05,067 --> 00:33:07,442 And go! Let's go! 30 minutes. 757 00:33:07,486 --> 00:33:09,277 Let's go, guys. 758 00:33:09,321 --> 00:33:11,279 I'm getting to the freaking platform first. 759 00:33:11,323 --> 00:33:13,699 ( bleep ) 760 00:33:13,701 --> 00:33:16,118 I'm really looking for a nice white vegetable 761 00:33:16,161 --> 00:33:17,786 that I can make a purée out of, 762 00:33:17,830 --> 00:33:21,248 but I'm not seeing a lot of the stuff that I'm game planning for. 763 00:33:21,291 --> 00:33:22,457 On to plan b. 764 00:33:22,501 --> 00:33:24,084 I'm feeling a little bit concerned right now, 765 00:33:24,128 --> 00:33:25,460 but this is an elimination challenge, 766 00:33:25,462 --> 00:33:27,295 so we're going home if we don't win, 767 00:33:27,297 --> 00:33:29,423 and I'm gonna do whatever it takes. 768 00:33:29,466 --> 00:33:32,050 - Tell me about the dish. - I'm going to make 769 00:33:32,052 --> 00:33:33,969 a lao grilled shrimp yum salad. 770 00:33:34,013 --> 00:33:35,262 It's sweet and sour, garlicy. 771 00:33:35,389 --> 00:33:39,057 - This idea comes from where? - This is lao food. 772 00:33:39,101 --> 00:33:41,351 I'm not making just a salad. 773 00:33:41,395 --> 00:33:43,353 I'm gonna be authentically ae, 774 00:33:43,397 --> 00:33:44,896 and I'm gonna cook a lao dish 775 00:33:44,898 --> 00:33:46,023 and I'm gonna rep my people. 776 00:33:46,066 --> 00:33:48,150 Vibrant colors, texture, 777 00:33:48,152 --> 00:33:50,027 it is anything but basic, okay? 778 00:33:50,029 --> 00:33:53,155 These taste buds will twerk their asses off. 779 00:33:53,198 --> 00:33:55,323 You cook brilliantly. You've got that flavor profile. 780 00:33:55,409 --> 00:33:56,450 You're going up against two tough guys. 781 00:33:56,702 --> 00:33:58,952 - Confident you can get through this? - Yes. 782 00:33:58,996 --> 00:34:01,038 Okay. Good luck. 25 minutes to go. 783 00:34:01,081 --> 00:34:02,873 It smell like the south over there! 784 00:34:02,875 --> 00:34:05,709 - Whisk those grits. - Thank you, chef. 785 00:34:05,753 --> 00:34:09,212 - Elevated shrimp and grits. Make it next level, yes? - Yes, chef. 786 00:34:09,256 --> 00:34:10,589 To create a next level dish, 787 00:34:10,632 --> 00:34:12,883 I'm going with elevated stone ground grits, 788 00:34:12,968 --> 00:34:15,010 blackened shrimp for the top of the dish, 789 00:34:15,054 --> 00:34:16,970 and then I'm making a shrimp gravy 790 00:34:17,014 --> 00:34:18,889 with tomatoes and some aromatics. 791 00:34:18,932 --> 00:34:20,057 I know it'll be good. 792 00:34:20,059 --> 00:34:20,974 So we're ten minutes in, 793 00:34:21,018 --> 00:34:22,225 we're 20 minutes to go, yes? 794 00:34:22,519 --> 00:34:25,437 - Yes, chef. - Now, zach, tell me about the elevation. 795 00:34:25,481 --> 00:34:28,223 How are we gonna get this thing into that premiere league? 796 00:34:28,233 --> 00:34:29,900 In lieu of a cauliflower purée, 797 00:34:29,943 --> 00:34:31,234 I'm gonna make somewhat of a soubise over here. 798 00:34:31,278 --> 00:34:34,071 I'm making caramelized onion soubise, 799 00:34:34,114 --> 00:34:37,449 roasted broccoli, and a boozy jus 800 00:34:37,451 --> 00:34:39,659 to glaze my shrimp while I'm sautéing it. 801 00:34:41,246 --> 00:34:43,455 How much brandy did you put in there? 802 00:34:43,457 --> 00:34:45,624 - Just enough, chef. - The whole bottle. 803 00:34:45,667 --> 00:34:47,834 He saved just enough to drink at the end. 804 00:34:47,878 --> 00:34:50,754 - Your burning off, yes? - Yes, chef. 805 00:34:50,798 --> 00:34:53,131 This is where this competition literally takes off. 806 00:34:53,133 --> 00:34:55,300 We have jonathan, a home cook; 807 00:34:55,344 --> 00:34:57,761 ae, a social media chef; 808 00:34:57,805 --> 00:34:59,096 and zach, a proper professional, 809 00:34:59,139 --> 00:35:01,306 all cooking their versions of a shrimp dish. 810 00:35:01,350 --> 00:35:03,016 But with two people on the chopping block, 811 00:35:03,060 --> 00:35:04,309 honestly, it's anyone's game. 812 00:35:04,603 --> 00:35:08,146 We're coming up to just over 12 minutes to go, guys, okay? 813 00:35:09,983 --> 00:35:13,360 Easy, easy. I see jonathan put in the crab spice in there. 814 00:35:13,403 --> 00:35:15,946 Damn, that's gonna be a sodium bomb, 815 00:35:15,989 --> 00:35:19,032 and I like salt a lot. 816 00:35:19,076 --> 00:35:21,618 What you thinking, jon? What's that face? I didn't like that face. 817 00:35:21,662 --> 00:35:23,703 - Tricia: Yeah. - Jonathan: Just super, super salty. 818 00:35:23,705 --> 00:35:25,122 Too much salt could make or break this dish. 819 00:35:25,165 --> 00:35:27,332 - Jonathan, what do you need? - Kenny: Stay composed. 820 00:35:27,376 --> 00:35:29,000 There's no room for mistakes today 821 00:35:29,044 --> 00:35:30,043 'cause two people are going home. 822 00:35:30,045 --> 00:35:31,044 ( bleep ) 823 00:35:31,046 --> 00:35:32,462 it's not good at all. 824 00:35:38,387 --> 00:35:40,345 Gordon: We're down to six minutes, you three, 825 00:35:40,389 --> 00:35:43,557 and remember, there's two of you leaving the competition tonight, 826 00:35:43,600 --> 00:35:44,850 so make sure it's not you. 827 00:35:44,893 --> 00:35:46,309 Heard, chef. 828 00:35:47,938 --> 00:35:50,147 - What's that face? I didn't like that face. - Tricia: Yeah. 829 00:35:50,190 --> 00:35:51,648 Jonathan: Just super, super salty. 830 00:35:51,692 --> 00:35:53,400 ( bleep ) 831 00:35:53,435 --> 00:35:56,194 - all: Butter! - Cream, cream. 832 00:35:56,280 --> 00:35:58,238 Jonathan: I know that I can put together a dish. 833 00:35:58,282 --> 00:35:59,948 I'm not going home tonight. No, sir. 834 00:36:00,033 --> 00:36:03,285 No such thing as too much cream when you're cooking southern food. 835 00:36:03,328 --> 00:36:06,496 You put enough cream and butter in anything, it's gonna taste good. 836 00:36:06,540 --> 00:36:08,832 Oh, okay. That's some butter for you. 837 00:36:08,834 --> 00:36:14,171 This is it. The most important two minutes of your entire lives. 838 00:36:14,214 --> 00:36:17,215 Those shrimp take seconds to cook, okay? 839 00:36:17,259 --> 00:36:18,425 Damn. 840 00:36:18,468 --> 00:36:19,551 Watch your sauce. Watch your sauce. 841 00:36:19,595 --> 00:36:21,344 Oh, ( bleep ). 842 00:36:24,266 --> 00:36:26,892 - Don't overcook your shrimp, baby. - ( bleep ) 843 00:36:26,935 --> 00:36:28,226 angie: Watch the color. 844 00:36:29,229 --> 00:36:30,303 Okay. 845 00:36:30,305 --> 00:36:31,605 Ae, watch your spice, huh? 846 00:36:31,648 --> 00:36:32,647 Pyet: Not too spicy. 847 00:36:32,691 --> 00:36:33,773 Not too spicy! I know this. 848 00:36:33,859 --> 00:36:36,651 I love spicy food, but it doesn't matter! 849 00:36:36,695 --> 00:36:40,655 What matters is the mentors' taste buds, not yours! 850 00:36:40,699 --> 00:36:42,908 - Ae, next level, yes? - Yes? 851 00:36:42,951 --> 00:36:43,909 Next level, yes, chef. 852 00:36:44,203 --> 00:36:45,410 You're gonna put a salad out, lao-inspired, 853 00:36:45,454 --> 00:36:48,246 trust me, it needs to be elevated. 854 00:36:48,290 --> 00:36:49,956 Let's go, guys. Come on! 855 00:36:50,000 --> 00:36:52,417 All: Ten, nine, eight, 856 00:36:52,461 --> 00:36:55,212 - seven, six, five... - Hurry! 857 00:36:55,255 --> 00:36:57,297 - There you go. - Four, three... 858 00:36:57,341 --> 00:36:59,424 Right over the top. There you go. Yes. Perfect, baby. 859 00:36:59,468 --> 00:37:01,885 - Gordon: ...One, and stop. Well done. - Good job! 860 00:37:01,929 --> 00:37:03,136 That was insane. 861 00:37:05,349 --> 00:37:09,267 It is possible that I could eliminate half of my own team tonight. 862 00:37:09,269 --> 00:37:12,103 No one wants to send one of their own team members home, 863 00:37:12,147 --> 00:37:13,647 but we're trying to find the next level chef. 864 00:37:13,690 --> 00:37:16,942 Three outstanding shrimp dishes. 865 00:37:16,985 --> 00:37:20,445 Sadly, only one dish will make it through 866 00:37:20,447 --> 00:37:22,322 to the next stage in the competition. 867 00:37:22,324 --> 00:37:25,367 If this goes to a tie, I'm gonna have to break that. 868 00:37:25,410 --> 00:37:29,329 Let's start off with the shrimp and brandy. 869 00:37:31,166 --> 00:37:32,791 Looking at all three of the dishes, they look all look tasty, 870 00:37:33,210 --> 00:37:36,962 but my dish looks like the only one that you would get in a fine dining restaurant. 871 00:37:37,005 --> 00:37:39,172 I know what it takes to win and I'm not done fighting. 872 00:37:39,216 --> 00:37:42,717 Overall just stunning to really look at and enjoy. 873 00:37:42,761 --> 00:37:46,054 I love how much shrimp flavor is in the sauce. 874 00:37:46,056 --> 00:37:47,973 There's a lot of depth to it. 875 00:37:48,016 --> 00:37:50,225 That being said, shrimp are overcooked. 876 00:37:52,104 --> 00:37:55,021 Let's taste the shrimp and grits next, please. 877 00:37:55,023 --> 00:37:56,147 Jonathan: I'm feeling good. 878 00:37:56,191 --> 00:37:57,857 I think my plate looks delicious. 879 00:37:57,901 --> 00:37:59,442 I know that gravy is good. 880 00:37:59,486 --> 00:38:01,736 I made in the top ten. I'd love to make it farther. 881 00:38:01,780 --> 00:38:05,532 It's a reading a little bit saline forward on my palate, 882 00:38:05,534 --> 00:38:07,450 but the shrimp on top are cooked perfectly. 883 00:38:08,412 --> 00:38:10,036 I'm a fan of the inspiration here. 884 00:38:10,080 --> 00:38:12,580 I love all the traditional flavors of the south. 885 00:38:12,666 --> 00:38:14,374 Very rustic, very comforting. 886 00:38:15,460 --> 00:38:18,253 And then the shrimp salad, please. 887 00:38:19,756 --> 00:38:23,049 There's a lot of confidence for $250,000 to make a salad. 888 00:38:23,051 --> 00:38:24,259 That's insane. 889 00:38:26,096 --> 00:38:28,888 My dish is vibrant, colorful, 890 00:38:28,932 --> 00:38:31,057 but I'm against two major competitors. 891 00:38:31,101 --> 00:38:34,019 They're good at what they do. Who doesn't wanna win? 892 00:38:34,021 --> 00:38:38,481 250k? Mentorship? I need to stay. 893 00:38:38,525 --> 00:38:41,392 I need show more of my culture. It's not my time yet. 894 00:38:41,403 --> 00:38:44,112 Nyesha: I love the level of spice on this dish. 895 00:38:44,156 --> 00:38:45,780 There's punchy element coming through. 896 00:38:45,824 --> 00:38:50,285 Whatever vinaigrette is on this, it's so delicious. 897 00:38:50,329 --> 00:38:52,412 This celery leaf really gives it a sort of freshness 898 00:38:52,456 --> 00:38:56,082 a great textural contrast. Very, very authentic. 899 00:38:57,210 --> 00:39:00,295 Three amazing shrimp inspired dishes. 900 00:39:00,339 --> 00:39:02,630 Richard, I'm gonna come to you first, please. 901 00:39:02,632 --> 00:39:05,925 The winning dish in your mind? 902 00:39:06,928 --> 00:39:08,219 None of these dishes are clunkers, 903 00:39:08,263 --> 00:39:10,221 so this is gonna be a matter 904 00:39:10,265 --> 00:39:12,223 of which is the best of the best? 905 00:39:12,267 --> 00:39:16,436 One in my mind was exceptional. 906 00:39:16,438 --> 00:39:19,147 Had just a great contrast of textures. 907 00:39:19,149 --> 00:39:21,066 My favorite dish... 908 00:39:24,237 --> 00:39:25,612 ...Was the shrimp salad. 909 00:39:27,991 --> 00:39:31,117 It's a salad, but it's got all of these bright flavors to it. 910 00:39:31,161 --> 00:39:33,036 It's authentic, it's inspiring. 911 00:39:33,038 --> 00:39:34,496 Delicious food is delicious food. 912 00:39:35,665 --> 00:39:40,126 Nyesha, which one is it, please? 913 00:39:40,128 --> 00:39:43,588 I want to mentor each and every one of my team to success. 914 00:39:43,590 --> 00:39:47,175 I can't worry about choosing which dish I think zach's is. 915 00:39:47,219 --> 00:39:50,220 This has to be about the best dish in front of me. 916 00:39:50,263 --> 00:39:52,097 In one of these dishes, 917 00:39:52,140 --> 00:39:54,599 this chef communicated their vision. 918 00:39:55,894 --> 00:39:57,519 For me... 919 00:40:02,359 --> 00:40:03,900 ...That's the shrimp salad. 920 00:40:03,944 --> 00:40:08,613 Gordon: Wow. Wow. 921 00:40:08,657 --> 00:40:12,867 - The shrimp salad created by ae. - Nyesha: Wow. 922 00:40:12,911 --> 00:40:15,078 - Thank you so much. - Ae, congratulations, young lady. 923 00:40:15,122 --> 00:40:16,246 Nyesha: Congratulations, ae. 924 00:40:19,000 --> 00:40:20,959 - Gordon: How do you feel? - I feel amazing. 925 00:40:21,002 --> 00:40:23,086 I grew up eating this food. 926 00:40:23,088 --> 00:40:26,256 I'm happy that your taste buds are twerking with mine. 927 00:40:27,092 --> 00:40:28,466 So thank you. 928 00:40:28,552 --> 00:40:30,385 I feel like I made my lao people proud. 929 00:40:30,429 --> 00:40:32,887 I feel like we're so underrepresented, 930 00:40:32,889 --> 00:40:36,349 and for me to share my culture, bring the flavors, 931 00:40:36,351 --> 00:40:40,395 and for the mentors to appreciate it, it means the world to me. 932 00:40:40,439 --> 00:40:43,106 Zach, tonight you cooked with the heart of a lion, 933 00:40:43,150 --> 00:40:45,233 and I can see the disappointment in your eyes. 934 00:40:45,277 --> 00:40:47,402 But let me tell you, keep that head up. 935 00:40:47,404 --> 00:40:51,364 - Continue chasing that dream. - Yes, chef. 936 00:40:51,408 --> 00:40:53,616 I'm definitely walking out here with my head held high. 937 00:40:53,618 --> 00:40:55,785 I'm grateful to get this far in the competition. 938 00:40:55,871 --> 00:40:57,787 It's been amazing to mentor you. 939 00:40:57,831 --> 00:40:59,956 I know I pushed you hard, but that's my job, right? 940 00:40:59,958 --> 00:41:02,333 I'm super blessed to even be in this position right now even though I lost. 941 00:41:02,335 --> 00:41:04,419 You did amazing. 942 00:41:04,463 --> 00:41:07,005 Jonathan, I mean, it's been a pleasure. 943 00:41:07,048 --> 00:41:08,339 - Thank you. - You know what you're doing. 944 00:41:08,425 --> 00:41:10,133 You're gonna go wherever you wanna go. 945 00:41:10,177 --> 00:41:12,218 Thank you so much for being my mentor. 946 00:41:12,262 --> 00:41:14,095 I appreciate it so much. It was a pleasure. 947 00:41:14,139 --> 00:41:16,806 Chef arrington, I have a 12-year-old sister. 948 00:41:16,808 --> 00:41:19,100 I'm so glad that there are women like you for her to look up to 949 00:41:19,102 --> 00:41:24,606 who are strong and confident in what they are doing but exude kindness. 950 00:41:24,649 --> 00:41:28,026 It's such a special moment to be recognized. 951 00:41:28,069 --> 00:41:31,279 That literally validates the reason why I cook 952 00:41:31,323 --> 00:41:33,823 and I choose to mentor chefs. 953 00:41:33,867 --> 00:41:36,951 That soulfulness that you bring to your food is very inspiring. 954 00:41:36,995 --> 00:41:39,078 Alabama is lucky to have you. 955 00:41:39,080 --> 00:41:40,246 Thank you, chef. 956 00:41:40,624 --> 00:41:44,834 I came here to push the south forward, and I did that. 957 00:41:44,836 --> 00:41:47,295 I had some great days here, and I got to come here 958 00:41:47,339 --> 00:41:49,005 and learn from some of the best in the world. 959 00:41:49,007 --> 00:41:50,840 It's only up from here. 960 00:41:50,884 --> 00:41:53,843 - Good night. Well done. - Both: Thank you, chefs. 961 00:41:55,430 --> 00:41:57,013 - Hey, we made it to the top ten, man. - That's right, dude. 962 00:41:57,057 --> 00:41:58,139 That's right. 963 00:41:59,142 --> 00:42:01,851 All of you, here's the good news. 964 00:42:01,895 --> 00:42:03,186 You've all made it to the top eight. 965 00:42:03,188 --> 00:42:06,981 - Man! - Great eight. 966 00:42:07,067 --> 00:42:09,150 But listen carefully. 967 00:42:10,320 --> 00:42:13,196 Everything you know about this competition... 968 00:42:13,198 --> 00:42:15,031 Oh, no. Oh, gosh. 969 00:42:15,033 --> 00:42:19,285 ...Is about to change. 970 00:42:21,039 --> 00:42:23,540 Get some rest. You're gonna need it. 971 00:42:23,583 --> 00:42:26,125 - All: Yes, chef. - Ae, well done. Good night. 972 00:42:29,047 --> 00:42:30,171 Tricia: I'm scared! 973 00:42:30,215 --> 00:42:32,549 Pyet: Oh, gosh, this can't be good. 974 00:42:37,013 --> 00:42:38,846 Next time on "next level chef"... 975 00:42:38,932 --> 00:42:41,182 It's time to remove those aprons. 976 00:42:41,226 --> 00:42:44,894 From now on, you'll be battling it out all alone. 977 00:42:44,896 --> 00:42:47,146 Ae: Teams are no longer existing! 978 00:42:47,190 --> 00:42:49,691 Everybody's gunning for each other. It's wartime. 979 00:42:49,734 --> 00:42:53,111 - I can outcook these chefs. - I'm freaking ( bleep ) out. 980 00:42:53,154 --> 00:42:54,946 Pyet: At this point, I don't even know what I'm gonna do. 981 00:42:54,990 --> 00:42:58,199 - Tricia, don't overdo it! - Pyet: I put so much of myself into this. 982 00:42:58,243 --> 00:43:00,326 It's more than a competition for me. 983 00:43:00,370 --> 00:43:01,869 Kenny: I got my kids to make proud. 984 00:43:01,913 --> 00:43:03,329 I don't wanna do good. I wanna win. 985 00:43:03,373 --> 00:43:05,582 Your climb to the top starts today. 986 00:43:05,625 --> 00:43:06,624 ( sighs )