1 00:00:01,210 --> 00:00:02,918 Gordon: Previously on "next level chef"... 2 00:00:02,962 --> 00:00:06,714 You'll tackle one of the trickiest proteins out there-- seafood. 3 00:00:06,716 --> 00:00:12,886 Gordon: At the end of today the worst three dishes will head into the elimination. 4 00:00:12,888 --> 00:00:15,305 Only one of you will come back. 5 00:00:15,349 --> 00:00:17,766 The winning dish in your mind? 6 00:00:17,852 --> 00:00:19,268 - The shrimp salad. - Shrimp salad. 7 00:00:19,311 --> 00:00:21,353 Gordon: Ae, congratulations, young lady. 8 00:00:21,355 --> 00:00:24,398 Jonathan, zach, you will not be the next level chef. 9 00:00:25,943 --> 00:00:27,151 Listen carefully. 10 00:00:27,194 --> 00:00:29,486 Everything you know about this competition 11 00:00:29,530 --> 00:00:32,322 is about to change. 12 00:00:32,366 --> 00:00:33,741 Tonight... 13 00:00:33,784 --> 00:00:35,701 It's time to remove those aprons. 14 00:00:35,703 --> 00:00:39,288 From now on, you'll be battling it out all alone. 15 00:00:39,331 --> 00:00:41,915 Ae: Teams are no longer existing. 16 00:00:41,959 --> 00:00:42,958 Reuel: It's wartime. 17 00:00:43,002 --> 00:00:44,293 I can outcook these chefs. 18 00:00:44,336 --> 00:00:46,211 - Tricia, don't overdo it! - ( bleep ) 19 00:00:46,255 --> 00:00:47,796 pyet: I put so much of myself into this. 20 00:00:47,798 --> 00:00:49,173 It's more than a competition for me. 21 00:00:49,208 --> 00:00:50,340 Kenny: I got my kids to make proud. 22 00:00:50,342 --> 00:00:52,217 I don't wanna do good. I wanna win. 23 00:00:52,219 --> 00:00:55,137 Your climb to the top starts today. 24 00:01:17,078 --> 00:01:18,786 Welcome back. 25 00:01:18,829 --> 00:01:20,788 Line up, please. How we feeling? 26 00:01:20,790 --> 00:01:22,539 - Great. - I'm good. 27 00:01:22,583 --> 00:01:23,540 Listen carefully. 28 00:01:23,584 --> 00:01:25,793 I told you all last time 29 00:01:25,795 --> 00:01:29,088 that the game was about to change, 30 00:01:29,090 --> 00:01:32,049 and that starts right now. 31 00:01:32,093 --> 00:01:35,886 It's time to take the training wheels off. 32 00:01:35,930 --> 00:01:38,180 I want all of you right now 33 00:01:38,182 --> 00:01:40,974 to remove those aprons. 34 00:01:43,354 --> 00:01:45,062 Because you won't need them anymore. 35 00:01:45,106 --> 00:01:48,065 The team competition is over. 36 00:01:49,193 --> 00:01:50,776 I'm freaking out. I'm panicking. 37 00:01:50,820 --> 00:01:52,611 "chef, what's happening?" 38 00:01:52,613 --> 00:01:57,074 over there in the back are your new individual aprons. 39 00:01:57,118 --> 00:02:01,245 Time for you all to stand on your own. 40 00:02:01,288 --> 00:02:04,289 From now on, you'll be battling it out alone 41 00:02:04,333 --> 00:02:07,042 with no one to save you from elimination. 42 00:02:07,086 --> 00:02:09,211 This is serious. There's no more teams. 43 00:02:09,213 --> 00:02:11,171 It's angie against the world. 44 00:02:11,215 --> 00:02:13,966 But I think I can outcook these chefs. 45 00:02:13,968 --> 00:02:16,927 Your climb to the top starts today. 46 00:02:16,929 --> 00:02:19,296 From now on, where you cook 47 00:02:19,306 --> 00:02:23,267 will be determined on how you cook. 48 00:02:23,310 --> 00:02:25,811 You cook well, and you'll rise to the top. 49 00:02:25,855 --> 00:02:28,188 Make a mess of things, and trust me, 50 00:02:28,232 --> 00:02:30,774 I promise you, you will fall level by level 51 00:02:30,818 --> 00:02:32,442 all the way down to the basement. 52 00:02:32,528 --> 00:02:35,195 Our bottom dishes compete in the elimination. 53 00:02:35,281 --> 00:02:38,782 And those bottom dishes could come from any level. 54 00:02:38,784 --> 00:02:41,076 - Is that clear? - All: Yes, chef. 55 00:02:41,120 --> 00:02:43,871 Reuel: I feel in my element now. It's wartime. 56 00:02:43,906 --> 00:02:45,581 There's no more courtesy involved. 57 00:02:45,583 --> 00:02:47,291 Please and thank you will be at the end. 58 00:02:47,334 --> 00:02:49,877 I hope I don't crush you while I go up to the platform. 59 00:02:49,920 --> 00:02:53,547 Now for today, you will be placed on a level 60 00:02:53,591 --> 00:02:56,341 that is based off of your specific performances 61 00:02:56,343 --> 00:02:58,177 in this competition so far. 62 00:02:58,179 --> 00:02:59,678 Richard, gordon, and myself 63 00:02:59,722 --> 00:03:02,097 have studied every single one of your dishes 64 00:03:02,099 --> 00:03:04,099 and how much you've progressed 65 00:03:04,101 --> 00:03:05,726 right up to that last seafood challenge. 66 00:03:05,769 --> 00:03:09,021 I cooked a disappointing dish in the seafood challenge, 67 00:03:09,064 --> 00:03:11,190 so I could be cooking in the basement again. 68 00:03:11,233 --> 00:03:13,859 While we're deciding who should cook on what level, 69 00:03:13,903 --> 00:03:15,652 one thing that was very clear, 70 00:03:15,654 --> 00:03:18,989 everyone here needs to prove that they're good enough 71 00:03:19,033 --> 00:03:20,199 to make that climb to the top. 72 00:03:20,242 --> 00:03:24,703 So today, that top level kitchen is closed. 73 00:03:27,041 --> 00:03:28,332 Wow. 74 00:03:28,375 --> 00:03:31,835 You have to earn a place in that top level kitchen. 75 00:03:31,837 --> 00:03:33,045 Interesting. 76 00:03:33,130 --> 00:03:35,088 I have no choice but to make it to the top. 77 00:03:35,132 --> 00:03:36,965 The top level is closed at this point. 78 00:03:37,009 --> 00:03:38,759 The goal is to open it. 79 00:03:38,761 --> 00:03:40,761 Richard: The chefs who delivered the strongest dishes 80 00:03:40,763 --> 00:03:44,097 in the competition thus far will cook on the middle floor. 81 00:03:44,099 --> 00:03:48,518 On the middle level today will be pyet, 82 00:03:48,520 --> 00:03:50,187 tricia, 83 00:03:50,231 --> 00:03:52,397 reuel, and lastly... 84 00:03:54,526 --> 00:03:56,318 Courtney. 85 00:03:56,362 --> 00:03:57,486 Thank you. 86 00:03:57,571 --> 00:03:58,904 It was not that long ago 87 00:03:58,906 --> 00:04:01,531 that I was the last person selected, 88 00:04:01,533 --> 00:04:03,283 and yet I'm here. 89 00:04:03,327 --> 00:04:04,326 I've grown. 90 00:04:04,370 --> 00:04:05,953 All right, for the rest of you, 91 00:04:05,996 --> 00:04:09,915 kenny, mariah, angie, and ae, 92 00:04:10,000 --> 00:04:11,959 you'll be cooking in the basement today. 93 00:04:11,961 --> 00:04:14,002 Mariah: I'm put in the basement. 94 00:04:14,046 --> 00:04:15,295 Um, I don't know, maybe because 95 00:04:15,297 --> 00:04:17,214 I forgot my dish when I was in the basement? 96 00:04:17,216 --> 00:04:18,715 I forgot to put it on the platform. 97 00:04:18,717 --> 00:04:20,801 So I'm like, is this, like, punishment for that? 98 00:04:20,803 --> 00:04:21,802 I don't know. 99 00:04:21,845 --> 00:04:23,428 To get to the next level, 100 00:04:23,472 --> 00:04:26,265 you gotta prove that you can master every protein. 101 00:04:26,300 --> 00:04:30,477 So, the star of today's dish 102 00:04:30,521 --> 00:04:32,729 is pork. 103 00:04:34,024 --> 00:04:36,566 Cooking pork can be a dangerous game. 104 00:04:36,610 --> 00:04:39,861 You've got to coax a lot of flavor in a short amount of time. 105 00:04:39,905 --> 00:04:41,196 I'm gonna be in the middle, 106 00:04:41,240 --> 00:04:43,031 richard's gonna be in the basement, 107 00:04:43,075 --> 00:04:45,575 and gordon's gonna flow through both kitchens. 108 00:04:45,619 --> 00:04:48,829 We're all mentoring these chefs as individuals now, 109 00:04:48,872 --> 00:04:50,831 but this is still very much 110 00:04:50,866 --> 00:04:53,583 a competition between gordon, richard, and myself. 111 00:04:53,585 --> 00:04:56,753 I want to say that I picked the next level chef. 112 00:04:56,755 --> 00:05:01,341 One last thing, let's cut five minutes off this cook time shall we? 113 00:05:01,385 --> 00:05:02,801 - What? - No. 114 00:05:02,845 --> 00:05:04,636 - Sounds good. - 40 minutes... 115 00:05:04,680 --> 00:05:05,554 - Okay. - ( bleep ) 116 00:05:05,597 --> 00:05:06,680 gordon: ...For your cook today. 117 00:05:06,932 --> 00:05:09,141 Okay, let's get going. I am pretty excited myself. 118 00:05:09,184 --> 00:05:12,769 Reuel, tricia, pyet, and courtney, 119 00:05:12,813 --> 00:05:14,813 please grab the keycard on the right, 120 00:05:14,857 --> 00:05:17,065 and that'll take you to the middle kitchen. We'll see you soon. 121 00:05:17,109 --> 00:05:18,734 - Good luck, you guys. - Gordon: Good luck. 122 00:05:18,777 --> 00:05:20,444 Good luck, good peoples. 123 00:05:23,907 --> 00:05:25,032 Showtime. 124 00:05:28,746 --> 00:05:31,121 Oh. 125 00:05:31,165 --> 00:05:33,498 Well, I'll take this one. 126 00:05:33,500 --> 00:05:35,250 No one is saying a word. 127 00:05:35,252 --> 00:05:38,170 Y'all know if there's any meat tenderizers? 128 00:05:40,049 --> 00:05:43,050 This is not a team thing anymore. 129 00:05:43,093 --> 00:05:44,301 You know, we used to actually say a prayer 130 00:05:44,345 --> 00:05:45,719 for each other in the elevator. 131 00:05:45,763 --> 00:05:49,181 There was none of that today. No one was praying. 132 00:05:49,183 --> 00:05:51,099 They're probably praying for my downfall. 133 00:05:53,604 --> 00:05:55,937 Right, the rest of you, if I was in your shoes, 134 00:05:55,981 --> 00:05:57,773 - I'd wanna kick their asses. - Oh, yeah. 135 00:05:57,816 --> 00:06:00,484 Grab that remaining keycard and head into the basement. 136 00:06:02,863 --> 00:06:03,987 Richard: Good luck. 137 00:06:04,031 --> 00:06:05,781 Mariah: I'm here to be critiqued, 138 00:06:05,824 --> 00:06:07,949 and if they think that I need to start at the bottom 139 00:06:08,035 --> 00:06:09,159 in order to make it to the top, 140 00:06:09,161 --> 00:06:10,118 then I'm fine with that. 141 00:06:10,162 --> 00:06:13,038 Do your thing. Do your thing. 142 00:06:16,043 --> 00:06:17,209 It's all right, baby. Cook, baby. 143 00:06:17,586 --> 00:06:19,920 I believe that all four chefs of that are on the bottom 144 00:06:19,963 --> 00:06:22,631 have a chip on their shoulder, because being on the bottom, 145 00:06:22,633 --> 00:06:25,133 that means that the other chefs have produced better than you. 146 00:06:25,177 --> 00:06:27,552 You know, you have to play with a chip at this point 147 00:06:27,596 --> 00:06:29,888 because if you don't have a chip on your shoulder, you might as well pack up. 148 00:06:29,932 --> 00:06:31,640 - Cook with love, baby. - We got it. 149 00:06:31,683 --> 00:06:32,432 You can do what you want in the middle. 150 00:06:32,684 --> 00:06:34,267 I'm gonna go skip right over you. 151 00:06:34,311 --> 00:06:37,229 - I'm going to the top. - Cook with love, baby. 152 00:06:41,360 --> 00:06:44,027 All right, let's go, everyone. Let's go. 153 00:06:44,029 --> 00:06:46,822 Kenny, angie, nice to finally get a chance 154 00:06:46,824 --> 00:06:48,657 - to be in the kitchen with you while you're cooking. - Yes, chef. 155 00:06:48,700 --> 00:06:52,244 Ae and mariah, well, we've known each other for a long time now. 156 00:06:52,287 --> 00:06:54,788 They're all individuals, everyone's cooking for themselves 157 00:06:54,832 --> 00:06:58,959 because whoever win this will get mentorship from us for a year. 158 00:06:59,002 --> 00:07:01,920 But gordon, nyesha, and myself, we're always gonna compete. 159 00:07:01,922 --> 00:07:05,173 So I still want the winner to come from original team blais 160 00:07:05,217 --> 00:07:08,260 so that I can say that I found the next level chef. 161 00:07:11,932 --> 00:07:14,182 - Middle floor. - Okay, guys, get excited. 162 00:07:14,217 --> 00:07:15,142 At this stage in the competition, 163 00:07:15,436 --> 00:07:17,018 they're fighting and cooking as individuals. 164 00:07:17,062 --> 00:07:19,229 This is it. 165 00:07:19,273 --> 00:07:22,190 And more importantly, that nose to tail protein, pork, 166 00:07:22,234 --> 00:07:23,942 it needs to be elevated, 167 00:07:23,986 --> 00:07:26,069 and we're not just gonna give $250,000 168 00:07:26,113 --> 00:07:28,113 to somebody that can cook a piece of bacon. 169 00:07:28,157 --> 00:07:30,574 Here we go. 40 minutes now. 170 00:07:30,609 --> 00:07:34,995 Be smart with this pig. The platform is moving. 171 00:07:36,248 --> 00:07:37,789 I'ma try not to push you out of the way, pyet. 172 00:07:37,833 --> 00:07:40,000 - I'm fast. Don't worry about me, baby. - I know. 173 00:07:40,043 --> 00:07:42,169 - When big boy starts moving-- - don't worry about it. 174 00:07:42,171 --> 00:07:43,879 - Don't worry about it. - Okay. 175 00:07:43,922 --> 00:07:46,214 Do not send good cuts to the basement. 176 00:07:47,342 --> 00:07:49,551 - Off you go, guys! - Let's go! 177 00:07:49,595 --> 00:07:52,179 Tricia: A really hoping to get a fatty cut like ground pork 178 00:07:52,222 --> 00:07:55,974 because it's actually very commonly used in chinese cuisine. 179 00:07:56,018 --> 00:07:57,559 Courtney: Anybody see a potato? 180 00:07:57,603 --> 00:08:00,562 I saw ground pork. That's the first thing I grab. 181 00:08:00,564 --> 00:08:02,230 It is perfect. 182 00:08:02,232 --> 00:08:04,441 Plus, I didn't want tricia to get that ground pork either. 183 00:08:04,485 --> 00:08:05,692 Okay. Excuse me. Excuse me. 184 00:08:06,069 --> 00:08:09,029 Oh, my god, pyet is in front of me playing, like, goalie, 185 00:08:09,072 --> 00:08:10,864 making sure I don't touch anything. 186 00:08:10,908 --> 00:08:12,866 And now the ground pork is gone, 187 00:08:12,951 --> 00:08:14,242 so I grab pork tenderloin. 188 00:08:14,286 --> 00:08:15,994 It's the leanest freaking cut. 189 00:08:15,996 --> 00:08:17,287 It has, like, no ( bleep ) fat. 190 00:08:17,331 --> 00:08:20,415 Nyesha: You gotta want this! Bring it to life! 191 00:08:20,459 --> 00:08:21,917 Platform's still here! Grab what you need! 192 00:08:21,960 --> 00:08:24,085 Grab what you need! Let's go, let's go! 193 00:08:24,129 --> 00:08:25,253 Apple? Apple, apple, apple. 194 00:08:25,589 --> 00:08:27,756 - Still here. Grab what you need. - Come on, guys. 195 00:08:27,799 --> 00:08:30,258 - Well done. Good. - Nyesha: Only execute. Let's go. 196 00:08:31,220 --> 00:08:33,136 All right, basement, go! 197 00:08:34,556 --> 00:08:35,847 All right, there we go. 198 00:08:35,849 --> 00:08:37,182 What do you need for your dish? 199 00:08:37,184 --> 00:08:40,310 I do cook this delicious pork belly stir fry, 200 00:08:40,354 --> 00:08:42,979 so lo and behold, I see the pork belly! 201 00:08:43,023 --> 00:08:44,648 Thank buddha! 202 00:08:44,691 --> 00:08:47,192 Richard: 20 seconds left. Only 20 seconds. 203 00:08:47,227 --> 00:08:49,027 Oh, my gosh. All these plates are empty. 204 00:08:49,029 --> 00:08:51,279 I see two proteins on the platform. 205 00:08:51,323 --> 00:08:53,823 They both were super thin, no fat. 206 00:08:53,867 --> 00:08:56,034 I grab thinly sliced pork loin. 207 00:08:56,078 --> 00:08:57,661 Oh, my gosh. What am I gonna make with this? 208 00:08:57,746 --> 00:08:59,871 Richard: There we go. Way to make it happen. 209 00:08:59,915 --> 00:09:04,167 Five, four, three, two, one. 210 00:09:04,211 --> 00:09:07,337 If you can grab it, it's yours! If you can grab it, it's yours! 211 00:09:07,381 --> 00:09:08,713 We'll figure out what to do with the extra. 212 00:09:08,882 --> 00:09:11,091 All right, back to your station and let's figure it out. 213 00:09:11,134 --> 00:09:13,051 - Ae can barely hold on to that stuff. - Behind you. 214 00:09:13,095 --> 00:09:16,346 Look at that! Look at that, ae. 215 00:09:16,390 --> 00:09:18,223 Ae: I look at all the ingredients. 216 00:09:18,267 --> 00:09:19,766 All the ingredients are great for a stir fry, 217 00:09:19,768 --> 00:09:21,977 but what does stir fry need? 218 00:09:22,020 --> 00:09:24,020 I should've grabbed some rice, man. 219 00:09:24,106 --> 00:09:27,232 I have no rice. That is the problem. 220 00:09:27,234 --> 00:09:31,319 At this point, I don't even know what I'm gonna do or how I'm gonna do it. 221 00:09:31,363 --> 00:09:32,862 I just feel very insecure. 222 00:09:32,948 --> 00:09:34,990 I'm freaking the ( bleep ) out. 223 00:09:39,037 --> 00:09:40,453 40 minutes to go. Let's go, basement. 224 00:09:40,497 --> 00:09:42,038 Start visualizing, y'all. 225 00:09:42,207 --> 00:09:44,624 Let's see. Let me think, let me think, let me think about this. 226 00:09:44,668 --> 00:09:47,544 You got sliced pork belly? What are you thinking here? 227 00:09:47,588 --> 00:09:49,671 - I wanna do a stir fry pork belly. - Okay. 228 00:09:49,715 --> 00:09:52,340 But I couldn't find rice, so I'm gonna create 229 00:09:52,342 --> 00:09:55,135 a type of veggie rice with the veggies that I have. 230 00:09:55,178 --> 00:09:58,221 - I got a couple. - All right, if you're gonna sell us on a stir fry 231 00:09:58,223 --> 00:09:59,889 and a vegetable rice, you gotta make it look like rice. 232 00:09:59,933 --> 00:10:03,351 Okay. Teams no longer exist, so only I can save myself, 233 00:10:03,395 --> 00:10:05,228 and I can't mess this up. 234 00:10:05,230 --> 00:10:07,022 - Okay, I want you to do well, all right? - Yes. 235 00:10:07,107 --> 00:10:09,190 Okay, keep going. Keep going over there. 236 00:10:09,234 --> 00:10:12,986 Let's go. Hustle, hustle, hustle. 237 00:10:13,030 --> 00:10:14,571 Courtney: Come on, court, you got this. 238 00:10:14,573 --> 00:10:16,823 Gordon: So you got the pork chop, the pork cutlet. 239 00:10:16,867 --> 00:10:19,200 That is a beauty. That's screaming cast iron pan there, right? 240 00:10:19,244 --> 00:10:21,244 - Yes, yes. - Basting, basting. Good girl. Well done. 241 00:10:21,288 --> 00:10:24,914 What the ( bleep ) did you grab, bitch? 242 00:10:24,958 --> 00:10:26,916 Right, what did you grab? 243 00:10:26,960 --> 00:10:29,628 I have pork tenderloin, carrot scallions, sage. 244 00:10:29,671 --> 00:10:33,548 Beautiful. So, that loin, it's like the filet mignon of pork. 245 00:10:33,592 --> 00:10:34,758 What kind of dish are you gonna do? 246 00:10:34,801 --> 00:10:36,343 I wanna make pork wontons, chef. 247 00:10:36,345 --> 00:10:37,469 - Love that. - It's my mom's recipe. 248 00:10:37,512 --> 00:10:38,637 - Mum's recipe? - Yes. 249 00:10:39,056 --> 00:10:41,765 It used to be a family thing before my grandparents passed 250 00:10:41,808 --> 00:10:44,851 to all make these dumplings or wontons together. 251 00:10:44,895 --> 00:10:46,853 So it is something that means a lot to me, 252 00:10:46,897 --> 00:10:48,438 and I really want to do this well. 253 00:10:48,482 --> 00:10:49,898 I wanna make some fried wontons 254 00:10:49,941 --> 00:10:51,107 for some crispiness to put on top. 255 00:10:51,485 --> 00:10:53,693 Okay. I don't want to see three or four renditions of this. 256 00:10:53,737 --> 00:10:56,404 - Do one stunning dish, okay? - Yes, chef. Yes, chef. 257 00:10:56,406 --> 00:10:58,990 - Good to see you here, chef pyet. - Thank you, chef. 258 00:10:59,034 --> 00:11:00,992 Pyet: This competition has been a rollercoaster. 259 00:11:01,036 --> 00:11:02,952 One day you'll be on cloud nine 260 00:11:02,954 --> 00:11:04,996 thinking, "I got this in the bag." 261 00:11:05,040 --> 00:11:05,955 and then the next day you're like, 262 00:11:06,208 --> 00:11:09,250 "ooh, maybe we need to humble yourself." 263 00:11:09,294 --> 00:11:11,670 so to know that I'm in that middle kitchen, 264 00:11:11,713 --> 00:11:13,963 this is definitely making me feel confident. 265 00:11:14,007 --> 00:11:15,840 - What cook did you get? - I have a loin, chef. 266 00:11:15,884 --> 00:11:18,009 Gordon: Wow. Loin. That's a big slab. What are you gonna do with it? 267 00:11:18,095 --> 00:11:22,138 I'm gonna do it pan fried with some spices, some herbs on the outside, 268 00:11:22,140 --> 00:11:24,683 and then I'm going to put some twine on it, finish it off in the oven. 269 00:11:24,726 --> 00:11:26,142 Gordon: It's gotta get in the oven as quick as you can. 270 00:11:26,436 --> 00:11:29,229 - Great choice of cut, by the way. Really good. - Thank you, chef. 271 00:11:29,272 --> 00:11:30,855 35 minutes to go. Keep it going, yes? 272 00:11:30,899 --> 00:11:31,940 - Tricia: Yes, chef. - Let's go. 273 00:11:32,234 --> 00:11:34,275 - How we doing, chef reuel? - We're doing good. 274 00:11:34,277 --> 00:11:36,152 - Whatcha got? - Ground shoulder. 275 00:11:36,196 --> 00:11:38,697 So what I'm gonna do is a play on rasta pasta. 276 00:11:38,740 --> 00:11:43,827 - What is rasta pasta? - Rasta pasta is an italian play on flavors. 277 00:11:43,870 --> 00:11:45,286 You got spice, you have peppers. 278 00:11:45,330 --> 00:11:46,830 - This is more of a homey new dish. - Beautiful. 279 00:11:46,873 --> 00:11:49,124 This is something I will make after a late night of work. 280 00:11:49,126 --> 00:11:53,169 I'm starting to see the cream rise to the top in this competition, 281 00:11:53,171 --> 00:11:55,714 and I have to say, reuel's been there since day one. 282 00:11:55,757 --> 00:11:56,673 Where are you from originally? 283 00:11:56,925 --> 00:11:58,049 Trinidad and tobago. You here the accent? 284 00:11:58,093 --> 00:11:59,551 Beautiful. Yes, totally. 285 00:11:59,553 --> 00:12:01,511 Do you cook trinidadian food traditionally? 286 00:12:01,555 --> 00:12:02,429 I do. 287 00:12:02,723 --> 00:12:05,765 Pan-african food needs to be explored more. 288 00:12:05,809 --> 00:12:09,352 I'm trinidadian, and I haven't been doing the caribbean justice. 289 00:12:09,396 --> 00:12:12,230 My food was good, but it was lacking my soul, 290 00:12:12,274 --> 00:12:14,816 so I'm going to display for the caribbean. 291 00:12:14,818 --> 00:12:16,985 - I can't to wait to see some of that, chef. - Yes. 292 00:12:17,028 --> 00:12:18,278 Let's go, basement. 293 00:12:18,280 --> 00:12:19,612 All right, kenny, it's a pleasure. 294 00:12:19,865 --> 00:12:21,698 - I finally get to be in the kitchen with you. - Yes, chef. 295 00:12:21,742 --> 00:12:23,825 I've enjoyed your food. Being that we're both dads, 296 00:12:23,869 --> 00:12:25,618 is this how you're throwing down for the kids at home? 297 00:12:25,662 --> 00:12:27,996 - Uh, not really. They like fast food. - No? 298 00:12:27,998 --> 00:12:32,417 You know what? I appreciate your honesty, 'cause it's the same way. 299 00:12:32,419 --> 00:12:35,670 Everyone thinks like, "oh, your kids are eating foie gras and bone marrow and caviar." 300 00:12:35,714 --> 00:12:38,673 - not even close. - My kids are eating chicken tenders, dude. 301 00:12:38,717 --> 00:12:42,802 Every day wake up, I wanna do what's right because my kids are watching. 302 00:12:42,846 --> 00:12:46,306 I don't want them to say, "daddy, you did good, but you didn't win." 303 00:12:46,349 --> 00:12:48,516 that's not the point. I don't wanna do good. I wanna win. 304 00:12:48,560 --> 00:12:52,312 So I definitely want the $250,000, but if I do not win, 305 00:12:52,314 --> 00:12:54,272 they're gonna know I gave it everything I got. 306 00:12:54,316 --> 00:12:56,691 So I don't plan on letting them down. 307 00:12:56,735 --> 00:12:59,277 - Do you have a concept yet? - Yes, sir, I'm gonna do 308 00:12:59,279 --> 00:13:00,445 a pan-seared center cut pork chop. 309 00:13:00,739 --> 00:13:02,322 And I'ma do a slow roast, and then I'm gonna come back-- 310 00:13:02,324 --> 00:13:03,698 - reverse sear? - Reverse sear it, yes, sir. 311 00:13:03,742 --> 00:13:04,866 - A reverse sear? - Yes, sir. 312 00:13:05,118 --> 00:13:07,035 Kenny: Doing a reverse sear just kind of helps me 313 00:13:07,078 --> 00:13:08,286 develop a different type of flavor. 314 00:13:08,622 --> 00:13:11,664 You slow cook it in the oven till you get to a certain temp, 315 00:13:11,708 --> 00:13:14,167 pull it out and give it a hard sear to give it that crust on it. 316 00:13:14,211 --> 00:13:16,377 - Angie, how are you? - Yes, sir. 317 00:13:16,421 --> 00:13:20,423 You gotta a pork t-bone. They don't have a lot of fish in texas, but how 'bout pork? 318 00:13:20,467 --> 00:13:23,009 Oh, we got pork for days. I have a body built on pork. 319 00:13:23,094 --> 00:13:24,719 You and me both. You and me both. 320 00:13:24,763 --> 00:13:26,888 Okay, so you got some charred peppers working here. 321 00:13:26,932 --> 00:13:28,389 - Yes. - Is that gonna be a sauce? 322 00:13:28,433 --> 00:13:29,849 - I'm developing that in my mind. - Okay. 323 00:13:30,268 --> 00:13:32,101 I'm trying to figure out how to get that done down here in the basement. 324 00:13:32,145 --> 00:13:33,978 I really want the poblano to shine, 325 00:13:34,022 --> 00:13:36,022 and I really think it's going to. 326 00:13:36,024 --> 00:13:37,774 But I need to be working my way up. 327 00:13:37,859 --> 00:13:39,183 It's not okay to stay in the bottom. 328 00:13:39,194 --> 00:13:41,861 All right, mariah, so what is the plan here? 329 00:13:41,905 --> 00:13:43,571 You got sliced pork over here. 330 00:13:43,615 --> 00:13:46,699 I do. I'm thinking about layering it up on some skewers. 331 00:13:46,743 --> 00:13:48,034 - Okay. - And throwing it on the grill. 332 00:13:48,411 --> 00:13:50,286 - Richard: I like that very much. - And then maybe glazing it, 333 00:13:50,330 --> 00:13:51,704 maybe doing, like, an asian barbeque sauce. 334 00:13:51,832 --> 00:13:54,666 - Have you ever made this type of dish before? - No. 335 00:13:54,709 --> 00:13:57,377 Everything I've made up to this point, I've never made before. 336 00:13:57,420 --> 00:14:01,047 I go in with the intention of just doing something fresh and doing something new. 337 00:14:01,091 --> 00:14:04,801 I know I really like channeling international flavors, 338 00:14:04,845 --> 00:14:08,221 and having all these random ingredients thrown at you all the time, 339 00:14:08,265 --> 00:14:11,307 I think it's really pushed the boundaries of my creativity. 340 00:14:11,351 --> 00:14:13,393 This is already the beginning of the sauce for it? 341 00:14:13,436 --> 00:14:14,769 - Yes. - Okay, great. So, again-- 342 00:14:15,146 --> 00:14:17,355 - we got some honey in there, gochujang. - Bring these flavors. 343 00:14:17,399 --> 00:14:18,982 I love how you brought morocco to the game. 344 00:14:19,025 --> 00:14:21,693 - Okay. - It looks like we're seeing some movement over here. 345 00:14:23,029 --> 00:14:25,238 All of you, what goes well with pork? 346 00:14:25,282 --> 00:14:27,198 - Sauce. - Sauce. 347 00:14:27,200 --> 00:14:28,950 - Peaches, apples. - Peaches. 348 00:14:28,994 --> 00:14:30,785 When that platform comes down, 349 00:14:30,829 --> 00:14:33,788 15 seconds to grab a stone fruit, guys, 350 00:14:33,832 --> 00:14:35,123 - the perfect compliment with pork. - ( bleep ) 351 00:14:35,250 --> 00:14:38,585 - gordon: Here it comes. - Nyesha: Intention, focus! 352 00:14:38,587 --> 00:14:41,045 Never in my life heard anything called "stone fruit," 353 00:14:41,089 --> 00:14:42,922 so I'm like, "what the hell is a stone fruit?" 354 00:14:42,966 --> 00:14:46,217 - let's go, let's go, let's go. - Gordon: Quick, quick, quick! 355 00:14:46,261 --> 00:14:50,221 Oh, it's just fruits. It's not called stone fruit in the grocery store. 356 00:14:50,265 --> 00:14:51,723 Nyesha: Let's go, guys. Grab what you need! 357 00:14:51,766 --> 00:14:53,099 Gordon: Tricia, wakey-wakey. Let's go. 358 00:14:53,143 --> 00:14:56,227 He's just stoning me to death with this stone fruit. 359 00:14:56,229 --> 00:14:58,479 I'm making chinese wontons with chili oil. 360 00:14:58,481 --> 00:15:00,899 What the hell am I gonna do with a plum? 361 00:15:00,942 --> 00:15:04,110 - Four, three, two, one. - Let's go, tricia. 362 00:15:04,154 --> 00:15:05,194 - Well done. - Good job. 363 00:15:05,238 --> 00:15:06,237 Good. Right. 364 00:15:06,281 --> 00:15:07,530 Richard: Guess what's coming down? 365 00:15:07,908 --> 00:15:11,492 You gotta go grab at least one fruit to work into your dish. 366 00:15:11,536 --> 00:15:13,119 There's some mangos and plums. 367 00:15:13,246 --> 00:15:15,914 Mariah: We have to use stone fruit, which I'm excited about. 368 00:15:15,957 --> 00:15:19,083 'cause I'm like, yes, this gives me another element of freshness to my dish. 369 00:15:19,127 --> 00:15:20,960 Richard: Gotta grab some fruit. 370 00:15:21,004 --> 00:15:25,214 Five, four, three, two, one. 371 00:15:25,216 --> 00:15:27,842 Make sure you got something. Make sure you got something. 372 00:15:27,886 --> 00:15:32,305 You grabbed a plum and some prunes. Great flavors for pork. 373 00:15:32,307 --> 00:15:34,849 Gordon: Well done. 29 minutes to go, okay? 374 00:15:34,893 --> 00:15:36,893 - Tricia, what'd you get? - Plum and dried dates. 375 00:15:36,937 --> 00:15:40,021 I grab a plum because-- honestly, I don't know. 376 00:15:40,065 --> 00:15:41,898 Because I had plum yesterday for dinner? 377 00:15:41,900 --> 00:15:44,192 But there was nothing I could've grabbed that would've fit in my dish. 378 00:15:44,235 --> 00:15:46,069 Gordon: How are you gonna incorporate that stone fruit? 379 00:15:46,112 --> 00:15:47,904 Maybe make gastrique with it? 380 00:15:47,948 --> 00:15:51,115 I don't have anything acidic, so a plum pickle? 381 00:15:51,159 --> 00:15:52,283 Yeah, I mean, be careful there. 382 00:15:52,327 --> 00:15:53,826 Remember what I said about the simplicity. 383 00:15:53,870 --> 00:15:55,954 - Yes, chef. - When you start getting too complicated-- 384 00:15:55,997 --> 00:15:57,080 - hey. Look at me. - Not too complicated. 385 00:15:57,123 --> 00:15:58,665 - Your dna disappears. - Yes, chef. 386 00:15:58,708 --> 00:16:01,042 One step at a time. Don't start getting too clever. 387 00:16:01,044 --> 00:16:02,293 - Rein it in now. - Yes, chef. 388 00:16:02,337 --> 00:16:05,171 I wanna be in the top kitchen so much, 389 00:16:05,215 --> 00:16:07,590 but now I'm screwing up something I ate since I was a kid. 390 00:16:07,634 --> 00:16:08,466 Relax, relax. 391 00:16:08,718 --> 00:16:11,678 I'm so nervous because immunity's gone. 392 00:16:11,721 --> 00:16:14,806 I need to save myself, but I don't know if I can. 393 00:16:14,891 --> 00:16:17,392 Let's go. Come on, tricia. 394 00:16:21,731 --> 00:16:24,148 - You have to breathe. You have to breathe. - I'm shaking. 395 00:16:24,234 --> 00:16:26,025 - Nyesha: I want you to stop shaking. - Tricia: Sorry. 396 00:16:26,027 --> 00:16:27,944 Okay. You got this, girl. 397 00:16:27,988 --> 00:16:29,529 I'm definitely a little stressed. 398 00:16:29,572 --> 00:16:31,155 My hands are shaking a little extra. 399 00:16:31,199 --> 00:16:34,659 Still at a little loss what to do with the fruit, chef. 400 00:16:34,703 --> 00:16:37,620 - Okay, what do you have? - Plums and dried dates, chef. 401 00:16:37,664 --> 00:16:38,705 The thing is, you're gonna want to make sure 402 00:16:38,999 --> 00:16:41,791 that we see that plum being used and not hidden. 403 00:16:41,835 --> 00:16:45,712 I needed some more flavor to my wonton filling, 404 00:16:45,755 --> 00:16:49,257 so I'm gonna just pickle them and add them into my soup. 405 00:16:49,300 --> 00:16:51,843 I'm wondering if I eat it, 406 00:16:51,928 --> 00:16:54,303 maybe they just won't know it ever existed. 407 00:16:54,305 --> 00:16:56,848 - Don't stand in the way of yourself, okay? - Yes. I won't. 408 00:16:56,891 --> 00:16:58,516 You can do it. You're here for a reason. 409 00:16:58,560 --> 00:17:01,093 - Thank you, chef. - Okay? Hey, I want a little-- 410 00:17:01,095 --> 00:17:03,187 yes! That's what I'm talking about. 411 00:17:03,231 --> 00:17:05,023 - Confidence. - Yes, chef. 412 00:17:05,066 --> 00:17:06,983 Talk to me about your beautiful sauce here. 413 00:17:07,027 --> 00:17:10,194 So I'm literally just sweating down peaches, 414 00:17:10,238 --> 00:17:13,698 mango, lime, cherries, and medjool. 415 00:17:13,742 --> 00:17:16,951 23 minutes to go. Still over halfway, guys, yes? 416 00:17:16,995 --> 00:17:18,494 Nyesha, you got two seconds? 417 00:17:18,538 --> 00:17:21,539 The top loin, pyet went straight for it, 418 00:17:21,583 --> 00:17:23,541 which I don't know how she's gonna get that cooked in 40 minutes. 419 00:17:23,585 --> 00:17:26,002 If she gets that cooked right, it could steal the show. 420 00:17:26,046 --> 00:17:27,086 Nyesha: Excellent. 421 00:17:27,338 --> 00:17:30,131 You were not lying at all about tricia's nerves. 422 00:17:30,175 --> 00:17:32,175 - She is anxious in her cooking. - Yeah. 423 00:17:32,218 --> 00:17:35,178 When she trips over is when she overcomplicates things. 424 00:17:35,221 --> 00:17:38,222 Yes. Reuel said he wants to bring more of those trinny flavors. 425 00:17:38,266 --> 00:17:39,807 - Mm-hmm. Smart. - I was a little bit surprised 426 00:17:39,851 --> 00:17:43,478 that he took the ground pork, but he's meant to elevate that. 427 00:17:43,521 --> 00:17:45,480 Good. Halfway, guys. 428 00:17:45,523 --> 00:17:46,814 This is so close now. 429 00:17:46,858 --> 00:17:49,067 We are halfway through, so it's time for me 430 00:17:49,110 --> 00:17:51,110 to check out how they're doing in the basement. 431 00:17:51,154 --> 00:17:53,654 20 minutes remain. Only 20 minutes. 432 00:17:53,698 --> 00:17:55,323 I don't even know what the ( bleep ) I'm doing with this. 433 00:17:55,366 --> 00:17:57,658 So you got this vegetable rice. 434 00:17:57,702 --> 00:18:00,620 Yeah, put some panko in it too to thicken it up. 435 00:18:00,663 --> 00:18:03,039 You're going to put breadcrumbs in the vegetable rice? 436 00:18:03,083 --> 00:18:06,292 As someone who eats vegetable rice because I don't do carbs, 437 00:18:06,336 --> 00:18:08,920 I'd hate for someone to put breadcrumbs in it. 438 00:18:08,922 --> 00:18:11,422 - Guys, we're halfway. - What's up, chef? 439 00:18:11,424 --> 00:18:13,091 Well done, guys. 18 minutes. 440 00:18:13,134 --> 00:18:14,258 All right, give me an upload. 441 00:18:14,302 --> 00:18:16,135 All right, lots of great ideas. 442 00:18:16,179 --> 00:18:17,762 Kenny's got, you know, 19 things working. 443 00:18:17,806 --> 00:18:20,223 - No! I told him edit it. - In a good way. He's editing. 444 00:18:20,225 --> 00:18:22,892 Same thing with angie over here. She's got a lot going on. 445 00:18:22,894 --> 00:18:24,811 She's got a pork t-bone porterhouse. 446 00:18:24,813 --> 00:18:26,604 It's a big, thick, monster cut. 447 00:18:26,648 --> 00:18:28,773 - Gordon: Angie, great choice of cut. - Yes, chef. 448 00:18:28,775 --> 00:18:31,943 I look up, and oh, my gosh, I'm cooking with chef ramsay. 449 00:18:31,986 --> 00:18:32,944 How are you gonna elevate this? 450 00:18:32,946 --> 00:18:34,070 I'm trying to pull off a relleno. 451 00:18:34,114 --> 00:18:36,114 - Okay, in 40 minutes? - I'm gonna try. 452 00:18:36,157 --> 00:18:37,156 - Wow, really? - I've done it before. 453 00:18:37,158 --> 00:18:38,366 You're going all out, aren't you? 454 00:18:38,409 --> 00:18:39,534 Angie: Even though I cooked in the basement 455 00:18:39,619 --> 00:18:42,036 with him the first time, I'm so nervous. 456 00:18:42,080 --> 00:18:44,247 I mean, when you only see him on tv, 457 00:18:44,290 --> 00:18:47,083 you don't realize he's built like a god. 458 00:18:47,085 --> 00:18:48,918 Need some heat in there, no? 459 00:18:48,962 --> 00:18:50,002 Angie: I get really nervous when he's in the kitchen 460 00:18:50,046 --> 00:18:51,129 'cause I don't want to cook. 461 00:18:51,506 --> 00:18:54,924 I just wanna stare at him and grab his biceps really. 462 00:18:54,968 --> 00:18:58,719 That's the money there, okay? They need to brushed and basted, okay? 463 00:18:58,805 --> 00:18:59,846 Otherwise they're gonna go dry. 464 00:18:59,889 --> 00:19:01,097 But I don't have time for this. 465 00:19:01,141 --> 00:19:03,015 I've got a competition to win. 466 00:19:04,853 --> 00:19:07,103 - Right, my man, what did you grab? - How we doing, chef? 467 00:19:07,147 --> 00:19:09,105 I got a center cut pork chop. 468 00:19:09,149 --> 00:19:10,940 I got some pinot noir, some bourbon. 469 00:19:10,942 --> 00:19:13,276 Good. 11 minutes to go. 470 00:19:13,278 --> 00:19:15,319 Richard, wow. Man, there's some cooking in here. 471 00:19:15,363 --> 00:19:17,488 - Yes. - Kenny's got the loin. Almost like a pork chop. 472 00:19:17,532 --> 00:19:19,574 Richard: He's doing the reverse sear. I'm not sure about that. 473 00:19:19,617 --> 00:19:20,491 Just put it in the pan, let it rest. 474 00:19:20,743 --> 00:19:21,617 But it needs to be doused with butter. 475 00:19:22,162 --> 00:19:24,453 He needs fat in there, otherwise it's gonna go too dry. 476 00:19:25,874 --> 00:19:27,123 - What's going down? - Hey. 477 00:19:27,167 --> 00:19:29,000 Nyesha: Poached? You got a little acid in there? 478 00:19:29,043 --> 00:19:30,918 Vinegar. Don't judge me now. 479 00:19:30,920 --> 00:19:33,129 Never. It's only my job. 480 00:19:35,216 --> 00:19:38,050 So you woke up and you choose to be this way today. I see. 481 00:19:38,094 --> 00:19:39,844 Nyesha: Guys, we have ten minutes! 482 00:19:39,888 --> 00:19:42,847 That's why I didn't see the potatoes. They're over at your station! 483 00:19:42,891 --> 00:19:46,475 In my mind, I have this idea of these potatoes that I've made in the past. 484 00:19:46,519 --> 00:19:48,144 It cooks down and crisps to the point 485 00:19:48,563 --> 00:19:51,606 where you can actually see through the potato because of how thin it's cut. 486 00:19:51,649 --> 00:19:54,025 These potatoes are what's going to bring this dish to life. 487 00:19:54,068 --> 00:19:55,318 - You check your pork? - Yes. 488 00:19:55,361 --> 00:19:57,236 - Make sure you're rotating that. - Yes, chef. 489 00:19:57,280 --> 00:20:00,907 It's clear to me that pyet is a strong force. 490 00:20:00,909 --> 00:20:04,327 She has a relentless will to get better. 491 00:20:04,370 --> 00:20:06,454 Make sure it's cooked thoroughly. 492 00:20:09,584 --> 00:20:11,959 Ooh! Oh, my god. 493 00:20:12,003 --> 00:20:13,294 Fire in the basement! 494 00:20:13,296 --> 00:20:14,795 Richard: You got a little fire over here. 495 00:20:14,797 --> 00:20:16,255 - Mariah: Okay. - You keep going. 496 00:20:16,257 --> 00:20:18,466 - So many fires down here. - Basement. 497 00:20:18,468 --> 00:20:19,675 Richard: We're plating very soon, right? 498 00:20:19,761 --> 00:20:20,676 - Yes, chef. - Yes. 499 00:20:20,762 --> 00:20:22,261 Gordon: Two minutes to go, guys. 500 00:20:22,263 --> 00:20:24,263 Boy, oh, boy, you should see the dishes downstairs. 501 00:20:24,307 --> 00:20:26,891 - Nyesha: Start plating! - Ahh! 502 00:20:26,935 --> 00:20:29,310 Now the finishing magic comes in, please, courtney? 503 00:20:29,354 --> 00:20:31,520 - Yes. - Good girl. Take your time. Take your time. 504 00:20:31,564 --> 00:20:33,189 Hone it in. Bring it home. 505 00:20:33,233 --> 00:20:35,441 - Beautiful. - Yes. Excellent. 506 00:20:36,611 --> 00:20:38,819 They're just too thin. They were too thin. 507 00:20:38,863 --> 00:20:40,571 I pulled out my potatoes. 508 00:20:40,615 --> 00:20:41,614 A stupid mistake. 509 00:20:41,866 --> 00:20:43,574 And I can't even pull the parchment paper 510 00:20:43,618 --> 00:20:45,993 apart off of it to even put it on the dish. 511 00:20:46,079 --> 00:20:49,288 Pyet, if you keep on forgetting your dish 512 00:20:49,332 --> 00:20:50,623 and you mess around with the garnish, 513 00:20:50,667 --> 00:20:52,083 I'm gonna get really, really frustrated. 514 00:20:52,126 --> 00:20:53,709 Heard, chef. 515 00:20:53,753 --> 00:20:55,211 I don't have much time left. 516 00:20:55,255 --> 00:20:58,047 I have to completely just get rid of the potatoes. 517 00:20:58,091 --> 00:21:00,925 I have to revert to the carrot corn 518 00:21:00,960 --> 00:21:02,134 and then the stupid broccoli. 519 00:21:02,178 --> 00:21:05,513 My excitement for this dish is dying. 520 00:21:05,515 --> 00:21:06,889 75 seconds to go. 521 00:21:06,933 --> 00:21:10,601 - Okay. - Last edits right here. 522 00:21:10,603 --> 00:21:12,520 - Oh, my god, that looks delicious. - Thank you, chef. 523 00:21:12,563 --> 00:21:13,688 Richard: You gotta just make sure this is tight. 524 00:21:13,731 --> 00:21:15,982 - Kenny: For sure, chef. - That looks glossy. 525 00:21:16,025 --> 00:21:17,692 You're selling it to me, ae. 526 00:21:17,735 --> 00:21:20,653 Pulling a rabbit out of the hat again perhaps over here. 527 00:21:20,697 --> 00:21:23,155 Ae's dish is looking good. Mariah's dish is looking good. 528 00:21:23,157 --> 00:21:26,867 The two chefs that I drafted, I hope they can get to the top level. 529 00:21:26,911 --> 00:21:29,203 40 seconds left. Platform is on the move. 530 00:21:29,247 --> 00:21:32,206 Get ready to move with it. Mariah, are you gonna make it? 531 00:21:32,208 --> 00:21:35,209 - Yes, chef! - 30 seconds. 532 00:21:35,211 --> 00:21:37,628 ( bleep ). That's hot. 533 00:21:37,672 --> 00:21:40,131 The platform is here! You gotta get your plate over there. 534 00:21:40,174 --> 00:21:41,257 - 15 seconds left! - Let's go, girls. 535 00:21:41,592 --> 00:21:43,301 - Richard: Ae, let's go! - Kenny: Come on, ae, baby. 536 00:21:43,344 --> 00:21:46,929 - Come on, ae, baby. - Angie, kenny, let's go. 537 00:21:46,973 --> 00:21:50,016 Seven, six, five, 538 00:21:50,059 --> 00:21:53,978 - four, three, two, one. - It looks amazing. 539 00:21:54,022 --> 00:21:55,604 - Nothing you can do now. - Looks amazing. 540 00:21:55,606 --> 00:21:58,357 - Damn, yours looks good, girl. - Looks amazing. 541 00:21:58,359 --> 00:22:00,735 - It looks amazing. - Gordon: 25 seconds. 542 00:22:00,778 --> 00:22:02,611 Lovely, now clear the plate. Now put some more slices on top of that. 543 00:22:02,655 --> 00:22:05,072 Sandwich it. Well done. 20 seconds to go. 544 00:22:05,116 --> 00:22:06,574 Tricia, don't overdo it! 545 00:22:06,576 --> 00:22:09,535 - Nyesha: Platform's here, team! - 15 seconds to go. 546 00:22:09,579 --> 00:22:10,453 - Breathe, breathe, breathe. - Less is more, girl. 547 00:22:10,705 --> 00:22:12,705 - Clear your plate. Let's go! - Nice. 548 00:22:12,749 --> 00:22:15,082 - Eight. Please. - Platform's here. Let's go, chefs. 549 00:22:15,084 --> 00:22:18,085 - Seven, six, five... - Push, push, push. 550 00:22:18,087 --> 00:22:21,088 ...Four, three, two, one. 551 00:22:21,132 --> 00:22:24,342 And stop. Well done! 552 00:22:25,303 --> 00:22:27,470 When that garnish isn't on-- 553 00:22:27,513 --> 00:22:28,763 messing around all that time, and if I was gonna 554 00:22:28,798 --> 00:22:31,557 crisp those potatoes, I'd stick them on top. 555 00:22:31,601 --> 00:22:35,311 It looked beautiful, but don't get caught on the garnish. 556 00:22:35,355 --> 00:22:39,023 Pyet: I got thrown off by a small detail, 557 00:22:39,067 --> 00:22:40,900 and now I'm feeling a little vulnerable. 558 00:22:40,943 --> 00:22:42,818 Like, I'm not feeling as strong and confident. 559 00:22:42,862 --> 00:22:46,322 How many times in our kitchens do we have to say, "let go of it." 560 00:22:46,366 --> 00:22:48,157 - yes. Every single time. - You're right, chef. 561 00:22:48,201 --> 00:22:50,076 Because it's not the hero. The hero's the pork. 562 00:22:50,161 --> 00:22:51,952 After that, it's the stone fruit. 563 00:22:51,996 --> 00:22:54,163 And if you're gonna crisp up the potato, you don't sit it underneath. 564 00:22:54,207 --> 00:22:57,917 I put so much of myself into this, 565 00:22:57,960 --> 00:23:00,711 so it's more than a competition for me. 566 00:23:12,141 --> 00:23:15,851 Right, we've always told you that you're only as good 567 00:23:15,895 --> 00:23:18,104 as your last dish in this competition. 568 00:23:18,106 --> 00:23:21,023 We now need to decide for the next challenge whether any of these dishes 569 00:23:21,067 --> 00:23:23,651 warrant a spot on the top level, 570 00:23:23,694 --> 00:23:26,862 and which dishes will end up on the middle level, 571 00:23:26,906 --> 00:23:29,782 and sadly, which unfortunate dishes 572 00:23:29,784 --> 00:23:31,659 will go into the elimination. 573 00:23:34,872 --> 00:23:37,915 Okay, richard, should we go to the basement? 574 00:23:37,959 --> 00:23:42,002 First up, this sort of shingled skewer korean barbeque, 575 00:23:42,046 --> 00:23:47,258 kansas city barbeque inspired, so kkcbbq. 576 00:23:47,301 --> 00:23:48,968 Mariah: I so want to go to the top. 577 00:23:49,011 --> 00:23:50,970 I need just that little bit extra 578 00:23:51,013 --> 00:23:52,638 to get me out of the basement 579 00:23:52,682 --> 00:23:54,849 and to prove that my dish is worthy to be on top. 580 00:23:54,892 --> 00:23:57,268 So this moment is everything. 581 00:23:59,605 --> 00:24:04,525 So innovative to retain the moisture in that pork by layering in that fresh fruit. 582 00:24:04,569 --> 00:24:06,610 - Great idea. - Pork's cooked delicious. 583 00:24:06,654 --> 00:24:08,195 It's got that crispy texture on the outside 584 00:24:08,197 --> 00:24:11,866 with that amazing caramelized barbeque flavor. 585 00:24:11,909 --> 00:24:15,911 I was forced to use something and created something magical. 586 00:24:15,955 --> 00:24:17,413 I'm feeling on top of the world. 587 00:24:19,000 --> 00:24:20,166 All right, here we go, 588 00:24:20,168 --> 00:24:25,087 a pork t-bone with a chili relleno. 589 00:24:25,131 --> 00:24:27,339 I personally would've rather dropped the chili relleno, 590 00:24:27,383 --> 00:24:29,133 focused on the garnish, the stone fruit, the pork. 591 00:24:29,594 --> 00:24:34,722 I would've liked a little bit more seasoning on the pork, but it's cooked beautifully. 592 00:24:34,724 --> 00:24:38,934 The next dish, pork loin with a reverse sear. 593 00:24:38,978 --> 00:24:40,978 It's slightly dry. 594 00:24:44,150 --> 00:24:45,983 Richard: Unfortunately the pork's a little bit dry. 595 00:24:46,027 --> 00:24:48,110 Gordon: That reverse sear's so dangerous. 596 00:24:48,154 --> 00:24:50,362 A reverse sear is generally for ribeye, 597 00:24:50,364 --> 00:24:51,864 something that's generous in fat, 598 00:24:51,908 --> 00:24:53,157 and there's hardly any fat in there. 599 00:24:53,576 --> 00:24:56,744 The hero's the pork, and unfortunately that's underwhelming. 600 00:24:58,080 --> 00:24:59,288 Damn. 601 00:24:59,290 --> 00:25:00,206 Well, at this point in the competition, 602 00:25:00,249 --> 00:25:01,624 mistakes are unacceptable. 603 00:25:01,626 --> 00:25:05,961 All right, next, pork belly vegetable fried rice 604 00:25:05,963 --> 00:25:09,006 and zucchini, cabbage, some breadcrumbs. 605 00:25:14,764 --> 00:25:17,932 There's, like, a wet sense, it just-- yeah, it doesn't work. 606 00:25:18,017 --> 00:25:21,101 If you're gonna sell me on a rice dish that does not have rice in it, 607 00:25:21,187 --> 00:25:23,938 it better be the most impeccable fried rice. 608 00:25:23,981 --> 00:25:26,857 It should have elements of crunchiness and crispiness, right? 609 00:25:26,901 --> 00:25:28,943 But this is very soft throughout. 610 00:25:29,028 --> 00:25:32,029 I tried to make it compact and cute, 611 00:25:32,031 --> 00:25:33,155 and it backfired on me. 612 00:25:33,199 --> 00:25:35,991 What a shame. Next. 613 00:25:35,993 --> 00:25:37,826 Nyesha, shall we? Middle floor. 614 00:25:37,870 --> 00:25:41,163 Here we have a pork tenderloin wonton 615 00:25:41,165 --> 00:25:42,998 with mushrooms and chili oil. 616 00:25:46,796 --> 00:25:50,756 I'm just surprised that the stone fruit was not more prevalent in this dish. 617 00:25:50,758 --> 00:25:52,925 To me, the broth, I would've loved to see it punched up a little bit more 618 00:25:52,969 --> 00:25:55,094 because, you know, the tenderloin wants some flavor. 619 00:25:55,137 --> 00:25:58,222 There's not a lot of flavor in it as is. 620 00:25:58,266 --> 00:26:01,225 I just really wanted to push making a chinese dish today, 621 00:26:01,269 --> 00:26:05,145 and I'm wondering if I tried to push the story a little too hard. 622 00:26:05,189 --> 00:26:09,567 Here we have a roast pork loin. 623 00:26:09,569 --> 00:26:12,570 I love the flavor of the chutney and the gravy. 624 00:26:12,572 --> 00:26:14,113 I wish there was more of both of those things. 625 00:26:14,156 --> 00:26:16,323 Chutney is magnificent. I love that chutney. 626 00:26:16,325 --> 00:26:19,118 And it lifts that pork with the acidity and the sweetness. 627 00:26:21,122 --> 00:26:24,081 Next, here we have a rasta pasta. 628 00:26:24,083 --> 00:26:26,625 This is a gnudi with a pork ragu. 629 00:26:26,627 --> 00:26:28,919 The flavors of the broth and everything else comes together. 630 00:26:28,963 --> 00:26:30,838 - It's a delicious dish. - It's got heart. 631 00:26:30,881 --> 00:26:33,215 There is a lot of skill going on in there. 632 00:26:33,259 --> 00:26:34,466 Reuel: I am super excited. 633 00:26:34,468 --> 00:26:35,676 This is me on a plate, 634 00:26:35,720 --> 00:26:38,762 so to be able to translate that is surreal. 635 00:26:38,764 --> 00:26:41,682 Next up, we have a roast pork loin. 636 00:26:41,684 --> 00:26:46,061 Visually, to be honest, this has got cruise ship buffet vibes going on. 637 00:26:51,944 --> 00:26:53,986 It is cooked properly, 638 00:26:54,030 --> 00:26:55,029 it's just sliced too thin. 639 00:26:55,323 --> 00:26:59,867 It just needs body and flavor, and it's lacking. 640 00:26:59,910 --> 00:27:02,828 I'm not inspired to enjoy this dish at all. 641 00:27:02,830 --> 00:27:05,080 I drafted pyet for a reason. 642 00:27:05,124 --> 00:27:06,290 She's got raw talent, 643 00:27:06,292 --> 00:27:08,000 but it's my job that make sure 644 00:27:08,002 --> 00:27:10,878 that I spark that inspiration in her soul. 645 00:27:10,921 --> 00:27:15,299 Pyet needs to produce dishes that move her up in this competition, not down. 646 00:27:17,928 --> 00:27:20,179 This is tough. Shall we? 647 00:27:25,353 --> 00:27:27,895 This competition was never set out to be easy. 648 00:27:27,938 --> 00:27:29,521 The big question is how many dishes 649 00:27:29,565 --> 00:27:31,940 have earned a spot in that top level kitchen, 650 00:27:31,984 --> 00:27:36,570 and sadly, which ones will be heading into the elimination. 651 00:27:36,572 --> 00:27:40,074 Some of the highlights of tonight were done with the cheaper cuts. 652 00:27:40,076 --> 00:27:42,660 The korean kansas style barbeque. 653 00:27:42,703 --> 00:27:45,621 - Nyesha: Mind blowing. - The t-bone was cooked really well. 654 00:27:45,623 --> 00:27:48,248 Nyesha: Absolutely. Just a little bit of editing, did they need the chili relleno 655 00:27:48,292 --> 00:27:49,958 - and the mashed potato? - Gordon: No. No. 656 00:27:50,002 --> 00:27:52,544 That double pork chop on the bone? 657 00:27:52,588 --> 00:27:55,756 It was pretty good. Like, totally under promise, over deliver. 658 00:27:55,758 --> 00:27:59,968 - Rasta pasta? - I didn't think ground pork could be that elevated. 659 00:28:01,055 --> 00:28:03,130 The underwhelming performances-- 660 00:28:03,140 --> 00:28:05,849 the top loin, not very good. 661 00:28:05,893 --> 00:28:08,060 - So disappointed. - What is yours? 662 00:28:08,145 --> 00:28:10,813 The one that nyesha ( bleep ) hates. 663 00:28:10,856 --> 00:28:12,439 No rice fried rice, 664 00:28:12,483 --> 00:28:14,525 - that was very, very strange. - Richard: Yeah. 665 00:28:14,568 --> 00:28:16,652 I thought I redeemed myself, but now I'm whack again. 666 00:28:16,696 --> 00:28:19,154 There's just no flavor from that dumpling, was there? 667 00:28:19,198 --> 00:28:20,864 - No. - It was mealy. 668 00:28:20,908 --> 00:28:22,324 Richard: But the effort should be applauded. 669 00:28:23,411 --> 00:28:24,827 ( bleep ) 670 00:28:24,829 --> 00:28:26,328 the reverse sear, you don't do that 671 00:28:26,330 --> 00:28:28,080 with something that's got no fat in there. 672 00:28:28,082 --> 00:28:31,166 It's a thin piece of steak. Roast it beautifully. 673 00:28:31,210 --> 00:28:33,252 - Shame on me. - I'm sorry, dawg. 674 00:28:33,295 --> 00:28:36,505 Everyone has an off day, but an off day today could send you home. 675 00:28:36,549 --> 00:28:37,297 Absolutely. 676 00:28:37,341 --> 00:28:38,841 There's nowhere to hide. 677 00:28:38,884 --> 00:28:41,343 You're not with your team, you're cooking as an individual, 678 00:28:41,387 --> 00:28:43,721 and you want to give yourself every tool for success. 679 00:28:43,764 --> 00:28:47,266 I'd want to be in that top kitchen to make the most successful dish. 680 00:28:47,309 --> 00:28:49,226 Okay, let's get down to business. 681 00:28:49,270 --> 00:28:51,812 There were only two dishes that were good enough 682 00:28:51,856 --> 00:28:52,771 to make it to the top. 683 00:28:52,815 --> 00:28:54,064 Wow. 684 00:28:54,108 --> 00:28:57,901 The first dish was brave, slightly tenacious, 685 00:28:57,945 --> 00:29:00,237 but it hit all the right notes. 686 00:29:00,281 --> 00:29:02,114 And that dish was the-- 687 00:29:02,116 --> 00:29:04,616 the barbeque pork skewers. 688 00:29:04,618 --> 00:29:08,328 - Oh. Are you serious? - Congratulations, mariah. 689 00:29:08,330 --> 00:29:11,039 - Way to go, girl. They're delicious. - Gordon: Well done. 690 00:29:11,083 --> 00:29:12,583 That was crazy. Thank you, chef. 691 00:29:12,626 --> 00:29:14,960 My confidence level going into the next challenge 692 00:29:15,004 --> 00:29:16,044 is nice and high. 693 00:29:16,088 --> 00:29:17,463 And there are probably some people 694 00:29:17,506 --> 00:29:18,797 who wanted me to go home. 695 00:29:18,799 --> 00:29:20,007 But now I'm in the top kitchen? 696 00:29:20,050 --> 00:29:21,216 Oh, it's game on. 697 00:29:21,594 --> 00:29:25,888 The second and final dish that cooked their way to the top, 698 00:29:25,931 --> 00:29:27,931 the ground pork gnudi. 699 00:29:27,975 --> 00:29:29,349 Congratulations, reuel. 700 00:29:29,393 --> 00:29:31,935 You elevated ground pork to the next level. 701 00:29:31,979 --> 00:29:34,188 Congratulations, mariah, reuel. 702 00:29:34,231 --> 00:29:36,982 You're starting at the very top. 703 00:29:37,026 --> 00:29:38,484 - Well done. - Thank you, chef. 704 00:29:38,527 --> 00:29:41,612 Now there were three not quite the next level, 705 00:29:41,655 --> 00:29:44,823 but good enough to stay on the second level. 706 00:29:44,867 --> 00:29:47,326 The first dish is 707 00:29:47,328 --> 00:29:50,120 the double pork chop and the chutney. 708 00:29:50,164 --> 00:29:51,246 Courtney, well done. 709 00:29:51,332 --> 00:29:53,832 - Thank you. - Second dish. 710 00:29:54,794 --> 00:29:58,337 Chili relleno. Congratulations, angie. 711 00:29:58,422 --> 00:30:00,756 Yeah! 712 00:30:00,758 --> 00:30:02,841 Now only one more dish 713 00:30:02,885 --> 00:30:05,093 will go into the middle kitchen next time. 714 00:30:05,095 --> 00:30:07,930 The rest of you will be headed to elimination. 715 00:30:09,350 --> 00:30:11,975 I'm worried about going into the elimination challenge. 716 00:30:12,019 --> 00:30:15,896 I'm feeling proud of myself for what I have been able to do in this competition, 717 00:30:15,940 --> 00:30:17,773 but I'm not ready to go home. 718 00:30:17,775 --> 00:30:19,066 I wanna win this thing. 719 00:30:19,068 --> 00:30:22,277 The final dish is... 720 00:30:29,328 --> 00:30:33,163 Only one more dish will go into the middle kitchen next time. 721 00:30:33,207 --> 00:30:36,291 The rest of you will be headed to elimination. 722 00:30:38,295 --> 00:30:41,797 The third and final dish is 723 00:30:41,841 --> 00:30:44,216 the tenderloin wontons. 724 00:30:45,594 --> 00:30:48,220 - Good job, tricia. - You know when those nerves go, 725 00:30:48,264 --> 00:30:50,722 you're unstoppable, okay? 726 00:30:50,766 --> 00:30:52,349 - Great job. - Thank you, chef. 727 00:30:52,351 --> 00:30:53,559 I might be safe, 728 00:30:53,602 --> 00:30:56,395 but I need to stop shooting to just survive. 729 00:30:56,438 --> 00:30:59,231 I wanna keep striving to do my very best. 730 00:30:59,275 --> 00:31:01,525 Mama wang ain't raise no second place bitch. 731 00:31:01,527 --> 00:31:02,985 Now unfortunately, 732 00:31:03,028 --> 00:31:06,822 that means the pork loin, 733 00:31:06,866 --> 00:31:09,157 the reverse seared center cut, 734 00:31:09,201 --> 00:31:12,160 and the pork belly stir fry no rice 735 00:31:12,195 --> 00:31:15,122 are all heading to the basement, 736 00:31:15,165 --> 00:31:17,916 but not before you all face off 737 00:31:17,960 --> 00:31:19,084 in the elimination cook-off. 738 00:31:19,420 --> 00:31:22,880 Sadly, one of you will be leaving this competition. 739 00:31:22,923 --> 00:31:25,549 Everyone else, head to the lift. 740 00:31:25,551 --> 00:31:28,135 - I'm sorry. - Kenny: The whole point of this competition 741 00:31:28,178 --> 00:31:29,887 is to go up, you know, and I'm going backwards. 742 00:31:29,972 --> 00:31:32,097 I do believe I'm the best chef, 743 00:31:32,099 --> 00:31:33,974 but this right here is that reality check. 744 00:31:35,144 --> 00:31:37,311 Today's performance wasn't your best. 745 00:31:37,313 --> 00:31:39,438 Now for tonight's elimination cook-off, 746 00:31:39,523 --> 00:31:41,023 nyesha, richard, and myself 747 00:31:41,483 --> 00:31:45,319 want to give you all the very best opportunity to create a next level dish 748 00:31:45,362 --> 00:31:48,947 because the ingredient you'll be using is bacon. 749 00:31:49,033 --> 00:31:51,950 Richard will be in the kitchen with you. 750 00:31:51,994 --> 00:31:54,995 From now on until we reach the finale, 751 00:31:55,039 --> 00:31:57,915 each of us will take one turn 752 00:31:57,958 --> 00:31:59,249 overseeing the elimination cook-off 753 00:31:59,335 --> 00:32:02,252 while the other two will blindly taste the dishes. 754 00:32:02,338 --> 00:32:04,963 All three of you, good luck. Head over to the lift. 755 00:32:06,008 --> 00:32:07,758 See you soon. 756 00:32:07,801 --> 00:32:09,801 I was just ( bleep ) here. 757 00:32:09,845 --> 00:32:10,719 I beat out two people. 758 00:32:10,971 --> 00:32:12,721 And then to be in the elimination again? 759 00:32:12,765 --> 00:32:14,264 It's crazy. 760 00:32:19,146 --> 00:32:22,773 - Cool. - I'm definitely coming to kick some ass. 761 00:32:22,816 --> 00:32:25,317 I'm up against two extremely talented people, 762 00:32:25,319 --> 00:32:29,196 so I have to do everything I can to stay in this competition. 763 00:32:32,117 --> 00:32:32,991 I got my kids to make proud. 764 00:32:33,243 --> 00:32:35,953 Nothing against chef pyet and chef ae, 765 00:32:35,996 --> 00:32:37,913 but you're not gonna take food off my table. 766 00:32:37,957 --> 00:32:39,331 Sorry. 767 00:32:40,918 --> 00:32:42,876 Richard: Okay, everyone, how are we doing? 768 00:32:42,878 --> 00:32:43,877 Everyone's cooking for themselves, 769 00:32:43,921 --> 00:32:46,964 but I still want ae, og team blais, 770 00:32:47,007 --> 00:32:48,215 to win this and pull through. 771 00:32:48,258 --> 00:32:50,008 But I'm impartial as a judge, 772 00:32:50,052 --> 00:32:51,301 and whoever does make it through, 773 00:32:51,345 --> 00:32:53,220 they have a big uphill climb ahead 774 00:32:53,263 --> 00:32:54,805 because they'll be in the basement next time. 775 00:32:54,848 --> 00:32:58,350 30 minutes to cook. You know the theme. It's bacon. 776 00:32:59,770 --> 00:33:01,228 Here we go. Go time. 777 00:33:02,982 --> 00:33:05,023 Pyet: I'm hoping to find scallops. 778 00:33:05,067 --> 00:33:06,692 I wanna do a bacon-wrapped scallop. 779 00:33:06,735 --> 00:33:10,612 I would say that I am a bit of a scallop queen. 780 00:33:10,614 --> 00:33:13,865 So I have perfected cooking with scallops. 781 00:33:13,909 --> 00:33:15,826 Richard: Of course, your dish needs bacon. 782 00:33:15,869 --> 00:33:17,786 And just be mindful, those scallops are pretty big, 783 00:33:17,830 --> 00:33:20,122 but you don't want to overcook them in the bacon, okay? 784 00:33:20,124 --> 00:33:21,289 Correct, chef. 785 00:33:21,625 --> 00:33:23,667 Richard: Kenny with a quick call right there. I like it. 786 00:33:23,669 --> 00:33:25,711 He's got some cheese, got some parm, it looks like, 787 00:33:25,754 --> 00:33:27,629 some bacon, some peas. 788 00:33:27,631 --> 00:33:30,215 Hmm, the ingredients sound pretty familiar, kenny. 789 00:33:30,259 --> 00:33:31,633 You tell me what it is. 790 00:33:31,635 --> 00:33:34,219 - Sweet pea gnocchi. - Sweet pea gnocchi? 791 00:33:34,263 --> 00:33:36,722 - Oh! That wasn't what I was thinking. - Okay. All right. 792 00:33:36,765 --> 00:33:38,181 I was thinking maybe a carbonara. 793 00:33:38,183 --> 00:33:39,850 Richard: I was thinking carbonara as well. 794 00:33:39,852 --> 00:33:41,101 It's more on the cavatelli side. 795 00:33:41,145 --> 00:33:44,271 Oh, you cook how my body likes! 796 00:33:44,314 --> 00:33:48,233 Not a lot of time to make cavatelli, right? 797 00:33:48,235 --> 00:33:51,028 To bake cavatelli from scratch is, like, a bold, bold move, 798 00:33:51,071 --> 00:33:52,446 especially in 30 minutes. 799 00:33:52,448 --> 00:33:54,823 I know I would not be able to do it. 800 00:33:55,868 --> 00:33:56,950 Richard: What are we thinking over here? 801 00:33:56,994 --> 00:33:58,326 My version of drunken noodles, 802 00:33:58,328 --> 00:33:59,953 but I'm gonna use spaghetti 803 00:33:59,997 --> 00:34:01,246 and get some of this bacon grease, 804 00:34:01,290 --> 00:34:03,206 make bacon chili oil out of it. 805 00:34:03,250 --> 00:34:05,751 Okay, are you incorporate the bacon in another way? 806 00:34:05,794 --> 00:34:08,003 Yes, I'm gonna do the bacon as a protein. The bacon is the focus. 807 00:34:08,047 --> 00:34:11,298 - Okay, get going. Only 30 minutes. - I'm actually feeling good. 808 00:34:11,300 --> 00:34:14,551 I don't want to focus on any other protein but bacon. 809 00:34:14,595 --> 00:34:17,012 Other eliminations, they have said, "this overpowered this. 810 00:34:17,056 --> 00:34:20,182 You shouldn't have added this." I was like, "it's gonna be bacon, bacon, bacon." 811 00:34:20,225 --> 00:34:22,017 - they got a lot of good stuff. - Classic. 812 00:34:22,061 --> 00:34:24,728 - Ooh. - There you go, kenny. Good job, kenny. 813 00:34:24,772 --> 00:34:26,855 When it was teams, it was a lot louder over here in the gallery. 814 00:34:26,899 --> 00:34:29,816 - Right, right, right. - Now that it's everyone for themselves-- 815 00:34:29,818 --> 00:34:30,817 I think everybody's locked in on their dish. 816 00:34:30,986 --> 00:34:33,487 - Well, I love that. - Um... ( laughs ) 817 00:34:33,489 --> 00:34:35,614 I ain't gonna say ( bleep ). 818 00:34:35,616 --> 00:34:38,784 I'm like, "every chef for themselves." 819 00:34:38,827 --> 00:34:40,744 ten minutes are down already, okay? 820 00:34:40,788 --> 00:34:41,995 Have you done this before? 821 00:34:42,081 --> 00:34:42,954 - Yeah, I have, chef. - Okay, got it. 822 00:34:43,290 --> 00:34:44,915 I'm gonna steer the end that's folded first 823 00:34:44,958 --> 00:34:46,666 so it kinda create, like, a crest on it. 824 00:34:47,127 --> 00:34:49,920 Richard: Make it tight and beautiful. You've got a lot of elements going on over here. 825 00:34:49,922 --> 00:34:52,214 Yes, chef. I am hoping and praying 826 00:34:52,257 --> 00:34:54,299 that my scallops don't overcook 827 00:34:54,301 --> 00:34:58,136 because there's nothing worse than serving an overcooked scallop. 828 00:34:58,180 --> 00:35:01,098 I'm also hoping that my bacon stays crispy 829 00:35:01,141 --> 00:35:03,058 and it doesn't burn. 830 00:35:04,561 --> 00:35:05,644 Kenny, all right, so you're working peas into the dough. 831 00:35:06,021 --> 00:35:08,897 I love of that. You are ambitious as always, kenny. 832 00:35:08,899 --> 00:35:10,065 That sounds delicious. 833 00:35:10,359 --> 00:35:13,193 It does, but with your time restraints, I don't know. 834 00:35:13,195 --> 00:35:16,071 At this point, a good dish from a great dish, 835 00:35:16,115 --> 00:35:17,656 it's really about precision. 836 00:35:17,699 --> 00:35:20,283 The margins are getting very, very thin, 837 00:35:20,327 --> 00:35:23,286 and the details, we're just looking at every single one. 838 00:35:23,330 --> 00:35:27,124 - Good call, good call. - Yeah, okay. All right! 839 00:35:30,045 --> 00:35:31,753 Yeah, something smells like it's burning. 840 00:35:31,797 --> 00:35:35,048 Something smells like it's burning. Not sure what it is. 841 00:35:35,092 --> 00:35:38,301 I'm a little bit worried about her scallops. Are they gonna be okay? 842 00:35:39,263 --> 00:35:41,138 That's a lot of heat on scallops. 843 00:35:42,307 --> 00:35:45,267 If this is what makes me go home, I'll be pissed. 844 00:35:45,310 --> 00:35:47,727 - Angie: We good? - I don't know. 845 00:35:47,771 --> 00:35:49,104 Angie: Pyet, are your scallops okay? 846 00:35:51,358 --> 00:35:53,191 Stupid. A stupid mistake. 847 00:36:00,242 --> 00:36:02,075 Mariah: Something smells like it's burning. 848 00:36:02,161 --> 00:36:03,326 Angie: Pyet, are your scallops okay? 849 00:36:04,663 --> 00:36:07,372 There are one or two that didn't come out perfect, 850 00:36:07,416 --> 00:36:10,125 but at this point, I have to keep moving forward. 851 00:36:10,169 --> 00:36:12,127 And guess what, I've got more. 852 00:36:12,171 --> 00:36:13,253 - You cooked an extra one? - Yep. 853 00:36:13,297 --> 00:36:15,213 I love it. Final five minutes. 854 00:36:15,257 --> 00:36:17,757 You gotta be thinking about what this looks like on a plate. 855 00:36:17,801 --> 00:36:22,888 Gordon and nyesha, they wanna see three next level dishes, okay? 856 00:36:22,931 --> 00:36:23,930 Is it good, kenny? 857 00:36:23,974 --> 00:36:25,765 ( whistles ) 858 00:36:25,809 --> 00:36:27,309 I think it's good. 859 00:36:27,311 --> 00:36:29,186 I have not made cavatelli from scratch, 860 00:36:29,229 --> 00:36:31,021 but it's game time at this point. 861 00:36:31,064 --> 00:36:32,272 I cut it small enough 862 00:36:32,316 --> 00:36:33,899 so I don't have to cook it as long 863 00:36:33,942 --> 00:36:34,691 and get some of that fluffiness in there. 864 00:36:34,985 --> 00:36:35,984 This is gonna come down to how well 865 00:36:36,445 --> 00:36:38,570 those scallops are cooked and how delicious that sauce is. 866 00:36:38,614 --> 00:36:39,654 - I love it. I love it. - Great. 867 00:36:39,990 --> 00:36:42,199 - If you love it, they're gonna love it. - Oh, ae. 868 00:36:42,242 --> 00:36:44,868 Damn, I'd eat that all day long, ae. 869 00:36:44,912 --> 00:36:48,121 All right, here we go. How are the drunken noodles? 870 00:36:48,165 --> 00:36:50,123 - It's cool. - Okay, you got a little texture over here? 871 00:36:50,167 --> 00:36:51,875 Yes, pine nuts. I have roasted pine nuts on there. 872 00:36:51,960 --> 00:36:53,168 I like it. I like it. Get ready to plate soon. 873 00:36:53,212 --> 00:36:55,086 All right, remember visuals. 874 00:36:55,130 --> 00:36:57,172 First impressions are so important. 875 00:36:57,216 --> 00:36:59,299 Two minutes left to go. It's go-time! 876 00:36:59,301 --> 00:37:01,301 Oh, my goodness, that's gorgeous. 877 00:37:01,303 --> 00:37:04,596 - Make it sexy! - Ae, that looks good. 878 00:37:04,598 --> 00:37:06,765 - Make sure you get all your bacon on there, right? - Yep. 879 00:37:06,808 --> 00:37:08,800 All right, brother, you good now. 880 00:37:08,810 --> 00:37:11,061 - That's it. Perfect. - I don't think there's too much bacon. 881 00:37:11,104 --> 00:37:13,355 - Is there too much bacon? - It's a bacon challenge. 882 00:37:13,440 --> 00:37:15,357 - Richard: 20 seconds left. - Oh, yes! 883 00:37:15,359 --> 00:37:17,776 Courtney: Beautiful, pyet. Beautiful. 884 00:37:17,819 --> 00:37:19,069 A lot of confidence over here. 885 00:37:19,112 --> 00:37:20,153 Dude, that looks good. Gorgeous. 886 00:37:20,197 --> 00:37:23,531 Eight, seven, six, five, 887 00:37:23,533 --> 00:37:28,203 four, three, two, one. 888 00:37:28,247 --> 00:37:30,163 Hands up for high-fives only. 889 00:37:30,207 --> 00:37:32,582 Great job! Everything looks amazing. 890 00:37:32,584 --> 00:37:34,417 Richard: Good job, everyone. Good job. 891 00:37:34,461 --> 00:37:36,127 Whoo! 892 00:37:39,049 --> 00:37:41,007 - Nyesha, gordon, welcome. - Thank you. 893 00:37:41,051 --> 00:37:42,217 Richard: Successful dishes. 894 00:37:42,219 --> 00:37:44,886 Three outstanding cooks, I'll tell you what. 895 00:37:44,930 --> 00:37:47,222 Nothing was left on the cutting board. 896 00:37:47,266 --> 00:37:50,141 All three chefs threw down. 897 00:37:50,143 --> 00:37:52,185 Let's start with the bacon drunken noodles. 898 00:37:52,187 --> 00:37:54,145 Ae: What I'm confident about myself is the flavors. 899 00:37:54,189 --> 00:37:56,064 Okay, flavors I got down. 900 00:37:57,234 --> 00:38:00,068 These taste buds, they dance every day. 901 00:38:00,112 --> 00:38:03,196 There's a beautiful balance of sweetness, 902 00:38:03,240 --> 00:38:07,701 but the textural elements are a little bit clunky, right, with that bacon. 903 00:38:07,744 --> 00:38:11,079 There's a nice heat coming through there, those noodles. 904 00:38:11,164 --> 00:38:13,123 I just think all of the ingredients on there 905 00:38:13,166 --> 00:38:16,084 and I think about this minimalistic dish, 906 00:38:16,086 --> 00:38:19,004 is it screaming out next level? 907 00:38:19,006 --> 00:38:21,548 All right, let's move on to the bacon with cavatelli and peas. 908 00:38:21,591 --> 00:38:24,968 My only worry is if my dough had enough time to rest. 909 00:38:25,012 --> 00:38:26,428 That's my only concern at this point. 910 00:38:28,849 --> 00:38:32,809 So I'm hoping that the judges see that I stepped outside the box. 911 00:38:32,811 --> 00:38:35,103 Just to be clear, was this homemade? 912 00:38:35,105 --> 00:38:37,063 - Yes, homemade cavatelli. - Nyesha: Wow. 913 00:38:37,107 --> 00:38:41,067 Gordon, I think it's virtually impossible to hand make cavatelli in 30 minutes, 914 00:38:41,111 --> 00:38:43,945 so whoever put this together is bold. 915 00:38:43,989 --> 00:38:46,656 I think the cavatelli could be a little bit more relaxed, 916 00:38:46,700 --> 00:38:49,326 and that's in the process of letting it rest. 917 00:38:49,328 --> 00:38:52,996 It needs to be a touch softer, but it is good. 918 00:38:53,040 --> 00:38:57,292 Nyesha: Visually, it looks well balanced on the sauce to pasta ratio, 919 00:38:57,336 --> 00:39:00,503 but I'm trying to find where maybe some areas of opportunity 920 00:39:00,505 --> 00:39:01,671 could use a little bit of spice. 921 00:39:01,965 --> 00:39:05,383 All right, finally we have the bacon wrapped scallops. 922 00:39:06,970 --> 00:39:10,263 - Nyesha: Wow. - Gordon: Wow. So there it is. It's glistening. 923 00:39:14,728 --> 00:39:18,772 Salsa needs something sort of moist in there 'cause it's very textural. 924 00:39:18,774 --> 00:39:21,274 The bacon is a little touch crispy. 925 00:39:21,276 --> 00:39:25,153 But whoever cooked those scallops is cooking with finesse and precision. 926 00:39:25,197 --> 00:39:27,322 To have the balls to wrap them in bacon, 927 00:39:27,366 --> 00:39:29,491 that's a fine art right there. 928 00:39:29,493 --> 00:39:33,578 For me, I would love visually to see more herbs in the salsa, 929 00:39:33,580 --> 00:39:37,874 but an amazing flavor coming off of the purée. 930 00:39:37,918 --> 00:39:39,626 All right, gordon, nyesha, 931 00:39:39,628 --> 00:39:44,255 which dish was the best dish of the challenge? 932 00:39:45,592 --> 00:39:49,010 Hands down, the scallops wrapped in bacon. 933 00:39:51,014 --> 00:39:53,306 Nyesha, which dish was your favorite? 934 00:39:53,308 --> 00:39:56,559 It's very clear to me these chefs are cooking with love, 935 00:39:56,603 --> 00:40:00,480 and there's one dish that's sticking out to me, and I hope it's pyet's. 936 00:40:00,524 --> 00:40:05,693 My favorite dish is 937 00:40:05,737 --> 00:40:07,112 the bacon wrapped scallop. 938 00:40:08,156 --> 00:40:10,990 Well, that dish was cooked by pyet. 939 00:40:11,034 --> 00:40:13,618 - Gordon: Wow. - Congratulations. You're safe. 940 00:40:13,662 --> 00:40:16,663 Thank you. Ooh, ooh! Pyet's still here. 941 00:40:16,706 --> 00:40:21,918 Very happy that I will be staying in this competition to fight another day. 942 00:40:21,920 --> 00:40:24,170 I have to go down to the basement, 943 00:40:24,214 --> 00:40:28,258 but if I have to climb my way up, then so be it. 944 00:40:28,301 --> 00:40:31,886 Gordon and nyesha, I'm gonna ask you to choose 945 00:40:31,930 --> 00:40:33,555 the weakest dish of the night, 946 00:40:33,598 --> 00:40:36,516 the dish of the person who's gonna be heading home. 947 00:40:38,145 --> 00:40:42,564 The least favorite dish for me... 948 00:40:42,566 --> 00:40:43,982 Is the drunken noodles. 949 00:40:47,070 --> 00:40:49,195 The deciding factor between the drunken noodles 950 00:40:49,239 --> 00:40:52,031 and the cavatelli was there needs to be more effort. 951 00:40:52,033 --> 00:40:56,661 If I give you a plethora of incredible ingredients, then let it shine. 952 00:40:58,165 --> 00:41:01,875 Simply based on the idea of elevating ingredients, 953 00:41:01,877 --> 00:41:05,795 I'm gonna have to as well go with the drunken noodle as my least favorite dish. 954 00:41:05,797 --> 00:41:09,174 Unfortunately, that dish was made by ae. 955 00:41:11,636 --> 00:41:13,970 I'm so proud of what you did, not just tonight, 956 00:41:14,014 --> 00:41:15,346 not just in the last elimination, 957 00:41:15,348 --> 00:41:16,931 but during this whole competition. 958 00:41:16,975 --> 00:41:19,142 Your spirit is genuine and amazing. 959 00:41:19,186 --> 00:41:21,561 - Your food is delicious. - Thank you. 960 00:41:21,563 --> 00:41:24,522 I joined this competition to share my lao culture 961 00:41:24,566 --> 00:41:29,068 and food to the world, and even our attitude. 962 00:41:29,070 --> 00:41:33,281 Trust me, a lot of lao girls are feisty, for sure. 963 00:41:33,325 --> 00:41:36,326 Ae, unfortunately, you will not be the next level chef. 964 00:41:36,328 --> 00:41:39,704 - Say goodbye to your friends. - Bye, sweetie. 965 00:41:39,706 --> 00:41:41,122 - I'm so proud of you. - I'll see you soon. 966 00:41:41,166 --> 00:41:42,582 Chef blais, I adore you. 967 00:41:42,626 --> 00:41:44,250 I'll see you in san diego for sure. 968 00:41:44,294 --> 00:41:45,877 And I go to your restaurants all the time, 969 00:41:45,921 --> 00:41:47,879 so hopefully one day you come say hi to me. 970 00:41:47,923 --> 00:41:49,130 - Bye. - Bye, guys. 971 00:41:49,174 --> 00:41:50,840 - Gordon: Bye, ae. - Bye. 972 00:41:50,884 --> 00:41:52,175 Ae: Thank you. 973 00:41:55,263 --> 00:41:56,304 ( groans ) 974 00:41:56,348 --> 00:41:58,306 now, a warning for everyone. 975 00:41:58,350 --> 00:42:03,019 I hope that you will all continue to rise up 976 00:42:03,104 --> 00:42:06,898 because your next challenge 977 00:42:06,900 --> 00:42:08,399 is gonna be twice as hard. 978 00:42:08,443 --> 00:42:09,984 - Oh, gosh. - Good night. 979 00:42:10,028 --> 00:42:12,070 - All: Good night. - Thank you. 980 00:42:12,113 --> 00:42:14,739 - Good night, chefs. - Pyet can sneak up on you. 981 00:42:14,783 --> 00:42:17,992 I really wish she went home, but I'm gonna keep my eye on her. 982 00:42:18,036 --> 00:42:21,079 Kenny, pyet, well done. 983 00:42:21,122 --> 00:42:22,830 - Yes, chef. - Thank you, chef. 984 00:42:22,874 --> 00:42:24,040 The goal is to be on the top floor, 985 00:42:24,084 --> 00:42:25,917 not competing in an elimination challenge, 986 00:42:25,961 --> 00:42:27,293 and I don't plan on going back. 987 00:42:27,337 --> 00:42:29,963 - Day one, baby. - From the bottom to the top. 988 00:42:29,965 --> 00:42:33,383 - Let's go. - What's twice as hard? 989 00:42:36,638 --> 00:42:38,596 Gordon: Next time on "next level chef"... 990 00:42:38,598 --> 00:42:42,183 Richard: Your job is to grab ingredients from two different countries 991 00:42:42,227 --> 00:42:44,519 and create an amazing fusion dish. 992 00:42:44,563 --> 00:42:46,354 I am not ready for today's challenge. 993 00:42:46,356 --> 00:42:48,856 Mariah: Reuel seems like he's questioning his dish. 994 00:42:48,900 --> 00:42:51,651 I have never felt so lost. 995 00:42:51,736 --> 00:42:55,113 I'm not confident in putting together a cohesive dish. 996 00:42:55,156 --> 00:42:57,949 - This is not next level cooking. - Yes, chef. 997 00:42:57,993 --> 00:42:59,909 Richard: I think this is the toughest challenge we've had so far. 998 00:42:59,953 --> 00:43:01,369 Please taste good. Please taste good. 999 00:43:01,413 --> 00:43:02,829 ( coughs ) 1000 00:43:02,831 --> 00:43:03,830 you're sandbagging me here. 1001 00:43:03,832 --> 00:43:04,956 ( bleep ) 1002 00:43:05,000 --> 00:43:06,708 really? This is ( bleep ).