1 00:00:01,210 --> 00:00:02,918 Gordon: Previously on "next level chef"... 2 00:00:03,004 --> 00:00:06,755 Richard: Your job is to grab ingredients from two different countries 3 00:00:06,799 --> 00:00:09,008 and create an amazing fusion dish. 4 00:00:09,051 --> 00:00:10,843 This is not next level cooking. 5 00:00:10,886 --> 00:00:12,094 ( bleep ) 6 00:00:12,138 --> 00:00:13,595 the worst dishes today 7 00:00:13,639 --> 00:00:15,222 will all cook in the elimination challenge, 8 00:00:15,266 --> 00:00:18,183 and one of you will be going home. 9 00:00:18,185 --> 00:00:20,978 That dish is so raw. 10 00:00:21,022 --> 00:00:21,895 There's no way we can continue eating that. 11 00:00:21,939 --> 00:00:22,938 That dish belongs to tricia. 12 00:00:23,232 --> 00:00:26,066 There's no way that we could put you forward. 13 00:00:26,110 --> 00:00:28,402 You will not be the next level chef. 14 00:00:28,404 --> 00:00:30,320 Oh, I failed. 15 00:00:30,364 --> 00:00:31,822 Tonight... 16 00:00:31,866 --> 00:00:33,866 Welcome to the semifinals. 17 00:00:33,909 --> 00:00:36,326 Don't celebrate too hard just yet though. 18 00:00:36,370 --> 00:00:39,955 For three of you, your journey ends tonight. 19 00:00:39,957 --> 00:00:41,874 Nyesha: Fight for that spot in your finale. 20 00:00:41,917 --> 00:00:44,126 Angie: This is it. I've gotta take everything I've learned, 21 00:00:44,128 --> 00:00:46,045 and I've gotta get it on that plate. 22 00:00:46,088 --> 00:00:47,254 What do you want? What do you want? 23 00:00:47,256 --> 00:00:49,214 Kenny: It's no holds barred right now. 24 00:00:49,258 --> 00:00:50,632 Let's do this, big boy. 25 00:00:50,676 --> 00:00:52,843 Courtney: It is the finale that is on the line. 26 00:00:52,928 --> 00:00:55,345 Gordon: ...Two, one. 27 00:01:14,575 --> 00:01:16,825 Welcome back, guys. 28 00:01:16,827 --> 00:01:19,536 Congratulations. 29 00:01:19,580 --> 00:01:21,080 Welcome to the semifinals. 30 00:01:21,082 --> 00:01:22,956 ( gasps, laughs ) 31 00:01:23,000 --> 00:01:25,626 - thank you, chef. - No way! ( laughs ) 32 00:01:25,669 --> 00:01:29,755 you're all only one step away from that finale. 33 00:01:29,799 --> 00:01:31,048 Wow. 34 00:01:31,133 --> 00:01:34,251 We're in the semifinals. This is crazy. 35 00:01:34,261 --> 00:01:35,594 Oh, my gosh. I'm so excited. 36 00:01:35,679 --> 00:01:38,972 I've come this far. I'm not gonna stop now. 37 00:01:39,016 --> 00:01:42,017 By the end of today, 38 00:01:42,061 --> 00:01:44,436 only three of you will remain. 39 00:01:44,480 --> 00:01:45,896 Oh. 40 00:01:45,940 --> 00:01:47,648 - Gordon: That's right. - Okay. 41 00:01:47,650 --> 00:01:50,400 For three of you, your journey ends tonight. 42 00:01:50,402 --> 00:01:52,069 Wow. 43 00:01:52,113 --> 00:01:54,196 Reuel: It's coming down to the wire now. 44 00:01:54,198 --> 00:01:57,533 110% game-on at this point in time. 45 00:01:57,576 --> 00:01:58,534 Balls to the wall. 46 00:01:58,869 --> 00:02:00,953 There's a quarter million dollars at stake, 47 00:02:00,996 --> 00:02:03,789 and maybe more importantly, 48 00:02:03,833 --> 00:02:05,124 that one year mentorship 49 00:02:05,167 --> 00:02:06,834 with richard, nyesha, and myself. 50 00:02:06,877 --> 00:02:08,544 - Yes. - Now listen, everyone. 51 00:02:09,004 --> 00:02:12,798 We are fortunate to be in one of the greatest restaurant cities in the world, las vegas. 52 00:02:12,842 --> 00:02:16,009 Practically every next level chef has a restaurant here. 53 00:02:16,053 --> 00:02:18,887 Joel robuchon, guy savoy, 54 00:02:18,931 --> 00:02:23,016 and a scottish lad you might've heard of named gordon. 55 00:02:23,060 --> 00:02:24,351 He's got a place or two in town. 56 00:02:24,395 --> 00:02:26,895 Five actually. 57 00:02:26,897 --> 00:02:30,941 But anyway, who's counting? Now a restaurant in las vegas has to be different. 58 00:02:30,943 --> 00:02:33,318 The people here that come to dine 59 00:02:33,362 --> 00:02:36,321 expect an experience that's more than just a meal. 60 00:02:36,323 --> 00:02:37,948 They want the wow factor. 61 00:02:37,992 --> 00:02:40,868 So today, we want the six of you 62 00:02:40,911 --> 00:02:42,911 to give us exactly that. 63 00:02:42,955 --> 00:02:45,539 We want dishes that absolutely dazzle us. 64 00:02:45,583 --> 00:02:50,085 We're expecting you to give us a performance on a plate. 65 00:02:50,129 --> 00:02:53,005 It's showtime today. 66 00:02:53,883 --> 00:02:55,549 Angie: I mean, this is it. 67 00:02:55,593 --> 00:02:59,094 I've really gotta take everything I've learned from this competition 68 00:02:59,138 --> 00:03:00,929 and I've gotta get it on that plate. 69 00:03:00,973 --> 00:03:04,266 Now to give you an idea of what we mean by showtime, 70 00:03:04,351 --> 00:03:07,186 we've created some dishes of our own 71 00:03:07,229 --> 00:03:09,354 to help inspire you. 72 00:03:09,398 --> 00:03:10,939 Nyesha, why don't you kick this off? 73 00:03:10,941 --> 00:03:12,065 Nyesha: Absolutely. 74 00:03:12,109 --> 00:03:15,068 Today I've prepared for you a salmon. 75 00:03:15,112 --> 00:03:17,154 We have the salmon in two forms. 76 00:03:17,198 --> 00:03:19,198 I've taken off the skin and created a chicharrón. 77 00:03:19,241 --> 00:03:20,657 I've also taken a leek, 78 00:03:20,743 --> 00:03:22,951 and I've used this leek in three different ways. 79 00:03:22,995 --> 00:03:24,244 In the way of a jus 80 00:03:24,246 --> 00:03:27,080 by just essentially braising the leeks, 81 00:03:27,124 --> 00:03:30,250 beautiful leek top dust, 82 00:03:30,252 --> 00:03:32,294 and then you have the braised leeks on the bottom. 83 00:03:32,296 --> 00:03:35,088 This is finished with onion sprouts. 84 00:03:35,132 --> 00:03:37,132 Simple. Voilà. 85 00:03:37,134 --> 00:03:39,509 - It's beautiful. - Gordon: That looks stunning. 86 00:03:42,932 --> 00:03:46,308 - Oh, boy. - This is a dish that I've become known for-- 87 00:03:46,352 --> 00:03:48,101 a beautiful filet of beef wellington. 88 00:03:48,103 --> 00:03:51,813 And there's never ever a dull moment when you slice into one of these. 89 00:03:51,857 --> 00:03:53,106 Just take a look at that in there. 90 00:03:53,150 --> 00:03:54,650 - Ooh! - ( whistles ) 91 00:03:54,693 --> 00:03:58,570 I've dreamt about chef ramsay's beef wellington 92 00:03:58,614 --> 00:04:00,280 in the most polite ways. 93 00:04:01,408 --> 00:04:02,574 And then finally, 94 00:04:02,618 --> 00:04:06,078 just a red wine sauce running throughout. 95 00:04:06,163 --> 00:04:07,788 - Chef, chef. - There we are. 96 00:04:07,831 --> 00:04:09,998 - It's beautiful. - Thank you. 97 00:04:10,042 --> 00:04:11,959 You know, at one of my restaurants, 98 00:04:12,002 --> 00:04:14,920 we only cooked on one wood burning grill. 99 00:04:14,964 --> 00:04:17,005 So this is a duck dish with turnips, 100 00:04:17,049 --> 00:04:19,216 apples, and black truffle. 101 00:04:19,260 --> 00:04:21,260 We want the guest to sort of have this experience. 102 00:04:21,303 --> 00:04:24,763 The smoker with the apple chips is filling up our glass cloche. 103 00:04:24,807 --> 00:04:27,182 The smell fills the dining room, 104 00:04:27,226 --> 00:04:29,059 and this comes to the table. 105 00:04:31,105 --> 00:04:33,230 - Wow. - Yes. 106 00:04:33,232 --> 00:04:35,649 - Gordon: Beautiful. - It's beautiful. 107 00:04:35,693 --> 00:04:37,567 Mariah: I feel good about today's challenge 108 00:04:37,611 --> 00:04:40,112 because I've had people tell me I'm a little extra. 109 00:04:40,197 --> 00:04:43,323 And so now I get to be extra for a reason. 110 00:04:43,367 --> 00:04:46,326 You'll have 40 minutes to create a dish 111 00:04:46,370 --> 00:04:49,538 that is nothing short of spectacular. 112 00:04:49,581 --> 00:04:51,290 One more thing. 113 00:04:51,333 --> 00:04:53,250 On the back of this challenge, 114 00:04:53,252 --> 00:04:58,213 two of you will secure your spots 115 00:04:58,215 --> 00:05:00,549 directly into the finale. 116 00:05:00,592 --> 00:05:02,092 Ooh. 117 00:05:02,094 --> 00:05:05,345 The rest of you will go head to head 118 00:05:05,389 --> 00:05:11,476 in your final cook-off to fight for that last remaining spot. 119 00:05:12,980 --> 00:05:15,147 Cooking on the top level, 120 00:05:15,190 --> 00:05:17,065 mariah and angie. 121 00:05:17,067 --> 00:05:19,609 In the middle kitchen, pyet, miss courtney. 122 00:05:19,653 --> 00:05:22,070 Sweating it out in the basement, we have the men. 123 00:05:22,156 --> 00:05:24,448 All day, every day, baby. 124 00:05:24,491 --> 00:05:27,743 Mariah and angie, grab the keycard on the left. 125 00:05:27,786 --> 00:05:30,120 Head over to the lift and good luck. 126 00:05:30,122 --> 00:05:32,789 Both: Thank you, chef. 127 00:05:32,833 --> 00:05:34,750 ( sighs ) 128 00:05:34,793 --> 00:05:36,460 ( laughs ) 129 00:05:39,131 --> 00:05:41,173 nyesha: Fight for that spot in your finale. 130 00:05:41,216 --> 00:05:43,550 - Both: Yes, chef. - Yes! 131 00:05:46,889 --> 00:05:48,263 Now you two, just very quickly. 132 00:05:48,307 --> 00:05:50,891 I've seen magic from both of you in that basement before. 133 00:05:50,934 --> 00:05:53,226 This is personal for all three of us. 134 00:05:53,228 --> 00:05:55,354 - Oh, for sure. For sure. - 100%. 135 00:05:55,397 --> 00:05:58,065 - Get your ( bleep ) together, okay? - For sure. 136 00:05:58,108 --> 00:06:01,276 Gordon: With kenny and reuel in the basement for this challenge, 137 00:06:01,362 --> 00:06:02,569 the odds are stacked against them. 138 00:06:02,905 --> 00:06:06,156 There could be a possibility that I may have egg on my face 139 00:06:06,200 --> 00:06:08,575 with none of my mentees in the finale. 140 00:06:08,660 --> 00:06:12,496 Good luck, kenny. Good luck, reuel. Come on. 141 00:06:16,335 --> 00:06:19,252 Last time, I got a taste of what elimination feels like. 142 00:06:19,296 --> 00:06:24,007 Now I'm here, back to day one in the basement. 143 00:06:24,051 --> 00:06:25,425 There you go. 144 00:06:30,432 --> 00:06:32,891 Let's go. 145 00:06:32,935 --> 00:06:35,560 We came to play! Let's go, let's go! 146 00:06:35,604 --> 00:06:40,232 So I'm in the basement with gordon's original chefs, kenny and reuel. 147 00:06:40,234 --> 00:06:42,567 I think they're both very strong competitors. 148 00:06:42,611 --> 00:06:45,237 I think in the basement will humble them, 149 00:06:45,239 --> 00:06:48,323 but I think it's also going to light a fire under their ass. 150 00:06:48,367 --> 00:06:50,242 Excited to be with you, gentlemen. 151 00:06:53,580 --> 00:06:57,582 - Right, you two ladies, we feeling good? - Yes. 152 00:06:57,668 --> 00:07:00,335 To come to this far, it's a major accomplishment 153 00:07:00,379 --> 00:07:04,714 from day one when nobody wanted to choose my dish. 154 00:07:04,758 --> 00:07:08,051 One cook away from getting yourselves in the finale. 155 00:07:08,095 --> 00:07:10,679 But I'm still competing, 156 00:07:10,722 --> 00:07:13,223 and I really wanna be one of those dishes that goes right to the top. 157 00:07:13,225 --> 00:07:14,766 - Best of luck. Come on. - Thank you. 158 00:07:14,810 --> 00:07:18,770 - Thank you, chef. - Let's go. You've got this, yes? 159 00:07:18,814 --> 00:07:20,021 - Chef blais. - Okay, how are we doing, mariah and angie? 160 00:07:20,357 --> 00:07:24,609 - Top level. Let's line up on the back door. - Oh, gosh. 161 00:07:24,653 --> 00:07:27,571 Knowing that that three people are about to go home after this, 162 00:07:27,614 --> 00:07:31,950 this grab is two times more important than the previous grabs. 163 00:07:33,203 --> 00:07:36,913 - Okay, platform starts at the top. - Go time. 164 00:07:36,957 --> 00:07:40,208 Angie: I have serious competition below me, 165 00:07:40,210 --> 00:07:42,335 and what I take somebody else can't have. 166 00:07:42,379 --> 00:07:44,796 Don't be shy. Don't be shy on what you need. 167 00:07:44,798 --> 00:07:46,089 Lots of stuff out there. 168 00:07:46,133 --> 00:07:50,302 So I'm not leaving a japanese wagyu filet mignon. 169 00:07:50,387 --> 00:07:53,680 - I'm taking all the good stuff. - Richard: Next level dish. 170 00:07:53,724 --> 00:07:56,349 - This dish can get you to the finale. - Sweet potato, sweet potato. 171 00:07:56,393 --> 00:08:01,021 Five, four, three, two, one. 172 00:08:01,064 --> 00:08:03,899 If you can grab it, you know you can take it. 173 00:08:03,942 --> 00:08:06,151 Last looks. Last looks. 174 00:08:07,196 --> 00:08:11,156 Stand by. Here we go. Three, two, one. 175 00:08:11,200 --> 00:08:15,952 And go, ladies. Off you go. Off you go. Think. 176 00:08:15,996 --> 00:08:17,329 Think smart. Protein, look at it. 177 00:08:17,372 --> 00:08:19,831 - Amazing lobster. - Ooh. 178 00:08:19,875 --> 00:08:21,416 Pyet: I'm not gonna play it safe, 179 00:08:21,627 --> 00:08:25,795 and there's nothing that says showstopper enough than a lobster. 180 00:08:25,839 --> 00:08:29,257 Let's go. Three, two, one. 181 00:08:29,301 --> 00:08:31,051 - Grab, grab, grab, grab, grab. - Do you see radish? 182 00:08:31,094 --> 00:08:33,845 Grab something. Grab. Well done. Well done. 183 00:08:33,889 --> 00:08:37,307 - Good. - Platform's on the move. 184 00:08:37,351 --> 00:08:39,809 Go! Go! Here we go! There we go! 185 00:08:39,811 --> 00:08:42,854 Go, go, go, go, go, go! Make it count. 186 00:08:42,898 --> 00:08:44,397 Halibut. 187 00:08:44,441 --> 00:08:46,775 But once again, this is the basement. 188 00:08:46,860 --> 00:08:47,567 Still a lot on there. 189 00:08:47,861 --> 00:08:49,194 You can make something beautiful. 190 00:08:49,238 --> 00:08:51,780 I don't have nothing to elevate, 191 00:08:51,823 --> 00:08:53,782 so the more I have on this dish, 192 00:08:53,825 --> 00:08:54,866 the better I'm gonna be. 193 00:08:54,910 --> 00:08:58,078 Nyesha: Three, two, one. 194 00:08:58,121 --> 00:09:00,121 Let's go. It's still here. 195 00:09:00,165 --> 00:09:02,582 If you need something, grab it. Herbs. Freshness. 196 00:09:02,626 --> 00:09:06,002 - Oh, missed that. - You're all right. 197 00:09:06,046 --> 00:09:08,296 Okay, your 40 minutes starts now. 198 00:09:08,340 --> 00:09:10,382 - Yes, chef. - Let's make it happen. 199 00:09:10,384 --> 00:09:13,260 Get my focus together. Get myself together. 200 00:09:14,388 --> 00:09:16,930 Potentially the spot in the finale, okay? 201 00:09:16,932 --> 00:09:18,974 So excited! 202 00:09:19,017 --> 00:09:20,258 Make sure that pan's nice and hot, 203 00:09:20,260 --> 00:09:21,560 and don't put the butter in too early. 204 00:09:23,230 --> 00:09:25,647 Nyesha: Chef reuel, talk to me about your dish. 205 00:09:25,691 --> 00:09:28,858 Winter roasted roots with a nice halibut. 206 00:09:28,902 --> 00:09:31,361 Yes. What drives you? 207 00:09:31,363 --> 00:09:33,822 I've been underestimated my whole life. 208 00:09:33,865 --> 00:09:35,115 A lot of people doubted me, 209 00:09:35,158 --> 00:09:37,117 called me crazy for following my dreams. 210 00:09:37,160 --> 00:09:39,035 Cooking is the only thing that stuck. 211 00:09:39,079 --> 00:09:41,746 - It is who I am. - I can totally relate to that. 212 00:09:41,790 --> 00:09:44,291 I'm not everybody, where people just do this for a job. 213 00:09:44,334 --> 00:09:48,795 I breathe this. I have sacrificed, worked for pennies. 214 00:09:48,797 --> 00:09:52,424 Halibut is very unforgiving, right? It gets dry very quickly. 215 00:09:52,467 --> 00:09:53,675 I have to be very careful. 216 00:09:53,719 --> 00:09:56,386 I'm not trying to have any mistakes on my part. 217 00:09:56,430 --> 00:10:00,599 Best believe I am here to win. It's showtime. 218 00:10:05,147 --> 00:10:08,106 30 minutes remain. Only 30 minutes left. 219 00:10:08,150 --> 00:10:09,608 - All right, angie. - Yes, chef? 220 00:10:09,610 --> 00:10:12,944 - You've got that wagyu beef filet. - Yes, chef. 221 00:10:12,946 --> 00:10:15,989 You got, like, a $400 cut of meat. 222 00:10:16,033 --> 00:10:18,158 I'm going to baby that thing, 223 00:10:18,201 --> 00:10:21,411 treat it like the best lover I've ever had. 224 00:10:21,413 --> 00:10:22,954 - Mariah: Oh. Oh, whoa, okay. - All right. 225 00:10:22,998 --> 00:10:25,206 - All right. - What else is on the dish? 226 00:10:25,208 --> 00:10:27,167 Angie: Sweet potato and parsnip. 227 00:10:27,210 --> 00:10:29,336 I want there to be some bacon and parm on top. 228 00:10:29,379 --> 00:10:31,087 This is sort of a fine dining challenge, right? 229 00:10:31,089 --> 00:10:33,798 - Yes. - So your food is very comforting. 230 00:10:33,842 --> 00:10:35,884 To me, it doesn't scream luxury. 231 00:10:35,927 --> 00:10:37,969 It will when I'm done with it. 232 00:10:38,013 --> 00:10:40,680 If I cook this steak perfectly, and I will, 233 00:10:40,724 --> 00:10:44,100 just by slicing and putting this beef on the plate, 234 00:10:44,144 --> 00:10:46,853 I have an award-winning dish. It's gonna be beautiful. 235 00:10:46,897 --> 00:10:48,104 You got it. You do you. You got it, angie. 236 00:10:48,148 --> 00:10:49,481 I'm gonna pull this off. 237 00:10:49,483 --> 00:10:51,775 I've got to be in the finale. 238 00:10:51,777 --> 00:10:55,195 I'm the only one who's never had to cook in an elimination challenge. 239 00:10:55,238 --> 00:10:57,697 So let's do this. 240 00:11:00,360 --> 00:11:02,160 - Nyesha: Feeling good, chef? - Kenny: Absolutely, chef. 241 00:11:02,204 --> 00:11:04,621 Great pick there. Asparagus, tomato, corn. 242 00:11:04,665 --> 00:11:06,956 - What's the plan with the veal chop? - I'm getting it on now 243 00:11:07,000 --> 00:11:09,209 - so I can get some time to rest on it. - I love that for you. 244 00:11:09,211 --> 00:11:11,628 I'm making a pan seared veal chop 245 00:11:11,630 --> 00:11:14,339 with a cream corn mascarpone and truffle sauce 246 00:11:14,383 --> 00:11:16,216 and roasted vegetables. 247 00:11:16,218 --> 00:11:17,759 - I want that woody look. - Ooh, nice. 248 00:11:17,794 --> 00:11:19,844 You got a theme for your dish, chef. That's important. 249 00:11:19,888 --> 00:11:21,179 Talk to me about yourself. 250 00:11:21,223 --> 00:11:22,389 I haven't had time to spend with you, my friend. 251 00:11:22,641 --> 00:11:24,849 - Remind me, you have four children? - I have four. 252 00:11:24,893 --> 00:11:26,434 - Two boys, two girls. - Wow. 253 00:11:26,478 --> 00:11:27,769 That's my world. 254 00:11:27,813 --> 00:11:30,689 I do everything in life for my kids. 255 00:11:30,691 --> 00:11:31,856 I gotta win this for them. 256 00:11:31,942 --> 00:11:34,901 Opulence, elegance, sexy plates. 257 00:11:34,945 --> 00:11:36,778 Yes, ma'am. How we doing, baby? 258 00:11:36,822 --> 00:11:39,155 - Kenny: I'm good, man. - Yeah, you are. You're great. 259 00:11:39,199 --> 00:11:41,116 The finals are in my hands. 260 00:11:42,119 --> 00:11:44,202 Right, so, lobster. How we doing? 261 00:11:44,246 --> 00:11:46,621 - We're doing good, chef. - Good. 262 00:11:46,665 --> 00:11:48,998 I've decided to make a butter poached lobster 263 00:11:49,000 --> 00:11:51,209 with a kumquat agrodolce sauce. 264 00:11:51,253 --> 00:11:52,919 - Nice. Like a sweet and sour? - Mm-hmm. 265 00:11:52,921 --> 00:11:54,838 Good. Work well with a lobster, yeah? 266 00:11:54,881 --> 00:11:55,964 Pyet: Throughout this competition, 267 00:11:56,007 --> 00:11:58,633 I have grown tremendously as a chef, 268 00:11:58,635 --> 00:12:03,096 and for this challenge, I want to step outside of my comfort zone 269 00:12:03,140 --> 00:12:06,349 and showcase that I can do more than just native american food. 270 00:12:06,393 --> 00:12:07,892 If it's cooking too fast, you just take it out. 271 00:12:07,936 --> 00:12:09,894 It's good. I think it's good, chef. 272 00:12:09,938 --> 00:12:14,232 I'm a little nervous about how this is gonna go, but I have faith in myself. 273 00:12:14,234 --> 00:12:16,401 - So, courtney, scallops? - Yes. 274 00:12:16,445 --> 00:12:17,986 Where are we going with this? What are we thinking? 275 00:12:18,363 --> 00:12:22,031 So I'm making a pan seared scallop with a ginger glaze, sautéed radicchio, 276 00:12:22,075 --> 00:12:25,326 and I'm gonna do a creamy mashed potato purée. 277 00:12:25,328 --> 00:12:28,371 I tried this. Extremely bitter. 278 00:12:28,373 --> 00:12:30,790 Yep. So, no, that's the radicchio lettuce. Very bitter. 279 00:12:30,834 --> 00:12:34,377 - These are like squash, right? - So they're a bit of a no-no garnish. 280 00:12:34,379 --> 00:12:37,672 They sort of look better than they taste, those zucchini. 281 00:12:37,716 --> 00:12:41,885 I'm rethinking all of my life choices at the moment. 282 00:12:41,928 --> 00:12:44,888 It is the finale that is on the line. 283 00:12:44,931 --> 00:12:47,098 We're gonna elevate this, chef. We're gonna elevate this. 284 00:12:47,142 --> 00:12:49,392 There really is no room for error. 285 00:12:49,394 --> 00:12:51,144 - You got your potatoes? - Potatoes are over here. 286 00:12:51,188 --> 00:12:52,145 I'm gonna take them out of there and put them in here. 287 00:12:52,397 --> 00:12:54,230 Smart. Good. Don't get them too watery, okay? 288 00:12:54,232 --> 00:12:58,526 - Yep. - Okay, you got 30 more seconds. You gotta reduce down. 289 00:12:58,612 --> 00:13:01,571 Can you get to the next level presentation-wise 290 00:13:01,615 --> 00:13:03,072 so that you're gonna get a spot in the finale? 291 00:13:03,116 --> 00:13:05,575 - Yes. Yes. - Mariah, you're on the top here. 292 00:13:05,577 --> 00:13:07,827 - How are we gonna cook the lamb? Okay. - I'm gonna grill it. 293 00:13:07,829 --> 00:13:10,121 What are you gonna do with the peaches and the tomatoes? 294 00:13:10,165 --> 00:13:11,998 I'm gonna do, like, a salad. 295 00:13:12,042 --> 00:13:13,166 So the peaches are gonna work with lamb, 296 00:13:13,460 --> 00:13:15,960 because lamb's so gamey, it's okay with that sweetness. 297 00:13:16,004 --> 00:13:17,879 I'm super excited to work with lamb. 298 00:13:17,881 --> 00:13:19,756 I wanna be fancy. This is my opportunity to be fancy. 299 00:13:19,800 --> 00:13:22,342 - Yes! - People call me bougie every once and a while, 300 00:13:22,385 --> 00:13:24,385 so, okay, I'll give you bougie, and it's on my plate. 301 00:13:24,387 --> 00:13:27,972 So there's nothing about me that's bougie, 302 00:13:28,058 --> 00:13:29,766 but I can razzle dazzle some things. 303 00:13:29,810 --> 00:13:32,018 Honey and peaches, again, big flavors always over here. 304 00:13:32,971 --> 00:13:34,521 All right, chefs, listen. 305 00:13:34,564 --> 00:13:36,105 Here comes the platform. 306 00:13:36,107 --> 00:13:39,192 We are sending down some exotic plateware. 307 00:13:39,236 --> 00:13:41,736 Each plate comes with a special ingredient. 308 00:13:41,780 --> 00:13:43,988 You gotta grab that plate, grab that ingredient, 309 00:13:44,032 --> 00:13:46,199 and make this dish a showstopper. 310 00:13:46,243 --> 00:13:48,952 I really, really want to get a dark plate 311 00:13:48,995 --> 00:13:52,080 to contrast with that sliced wagyu. 312 00:13:52,123 --> 00:13:53,414 You got only a couple seconds left. 313 00:13:53,449 --> 00:13:56,918 Right there is a beautiful dark plate 314 00:13:56,962 --> 00:13:58,127 with squash blossoms on it. 315 00:13:58,129 --> 00:13:59,379 This is great. 316 00:13:59,714 --> 00:14:02,715 There's a truffle on that plate over there! Oh, my god! 317 00:14:05,178 --> 00:14:06,511 Gordon: We have another little surprise. 318 00:14:06,555 --> 00:14:08,763 Do you know how to make these dishes stand out? 319 00:14:08,807 --> 00:14:11,057 Some exotic plate work, okay? 320 00:14:11,101 --> 00:14:13,685 - Think about the plate. - Ooh. 321 00:14:13,728 --> 00:14:16,938 I locate a plate that has a golden ingredient! 322 00:14:16,982 --> 00:14:18,398 A black truffle. 323 00:14:18,441 --> 00:14:20,275 - You got the truffle? Lovely. Well done. - Yeah. 324 00:14:20,318 --> 00:14:23,903 Ah! Like, this is my plate. 325 00:14:23,947 --> 00:14:26,906 Five, four, three, two-- 326 00:14:26,908 --> 00:14:28,992 - what do you want? What do you want? - I got it. 327 00:14:29,035 --> 00:14:32,912 - Aah! - Well done. My... 328 00:14:32,914 --> 00:14:35,498 What are we doing? What are we doing? 329 00:14:35,542 --> 00:14:38,251 I'm bringing you some exotic plateware, okay? 330 00:14:38,253 --> 00:14:43,214 Each of them has an special ingredient on these plates. 331 00:14:43,258 --> 00:14:47,468 - You have to pick a plate. - Heard, chef. 332 00:14:47,512 --> 00:14:50,847 Down from the heavens comes that dish that I want, that wood. 333 00:14:50,849 --> 00:14:51,973 And it's like a tree stump plate, 334 00:14:51,975 --> 00:14:53,558 and it works perfectly for my dish. 335 00:14:53,602 --> 00:14:55,476 And it just happened to have chanterelle mushrooms on it. 336 00:14:55,478 --> 00:14:59,814 Make sure it makes sense for your dish. Good job. 337 00:14:59,858 --> 00:15:02,191 Reuel: I grab the carrot powder, the smoke salt, and the uni. 338 00:15:02,235 --> 00:15:04,152 I know for a fact it's gonna slap. 339 00:15:04,195 --> 00:15:05,737 What'd you grab, ken? 340 00:15:05,780 --> 00:15:08,072 I got the wood board, and I got some micros, chef. 341 00:15:08,116 --> 00:15:12,327 - Nice. - I grabbed some uni. 342 00:15:12,370 --> 00:15:16,164 Yeah, some salt, and a little bit of carrot powder. 343 00:15:16,207 --> 00:15:19,250 - Great. What plate did you grab? - Um, meaning? 344 00:15:19,252 --> 00:15:23,004 - What plate did you grab off the second drop? - Oh. 345 00:15:26,134 --> 00:15:28,384 Talk to me, reuel. What plate did you grab, chef? 346 00:15:28,428 --> 00:15:30,011 I did not grab a plate, chef. 347 00:15:30,055 --> 00:15:31,429 ( no audible dialogue ) 348 00:15:33,308 --> 00:15:35,224 ( bleep ) 349 00:15:39,940 --> 00:15:41,189 what did you grab off your platform? 350 00:15:41,232 --> 00:15:43,232 I did not grab a plate, chef. 351 00:15:43,234 --> 00:15:45,276 You had to grab that plate, chef. 352 00:15:45,320 --> 00:15:48,071 ( bleep ) 353 00:15:48,073 --> 00:15:50,490 you're gonna have your work cut out for you, chef. 354 00:15:50,533 --> 00:15:52,283 Oui. 355 00:15:52,327 --> 00:15:54,202 I'm tired of the curveballs, but you know what? 356 00:15:54,204 --> 00:15:57,330 - I forgot it. - How did you do that? 357 00:15:57,374 --> 00:15:59,374 And now I gotta use what I have, 358 00:15:59,417 --> 00:16:01,042 try to plate that as best as possible. 359 00:16:01,086 --> 00:16:02,794 I'll have to figure it out. 360 00:16:02,837 --> 00:16:04,212 So today it's figure it out alley. 361 00:16:04,255 --> 00:16:05,588 Turn it up a notch. You all right. Come on. 362 00:16:05,632 --> 00:16:09,592 Best plate you ever plated in your life, chef. 363 00:16:09,636 --> 00:16:11,302 You're not going home. We're not going home. 364 00:16:11,346 --> 00:16:13,805 You're not going home. Let's do this, big boy. 365 00:16:13,807 --> 00:16:15,014 Let's do this! 366 00:16:16,518 --> 00:16:17,892 Courtney, what did you get? 367 00:16:17,894 --> 00:16:20,895 I got some microgreens that have a little color to them. 368 00:16:20,939 --> 00:16:22,063 - I have a truffle. - Oh, my goodness me. 369 00:16:22,107 --> 00:16:23,982 - And then-- - look at me. 370 00:16:24,025 --> 00:16:25,233 That is magic. Give me a kiss. 371 00:16:25,235 --> 00:16:27,986 - Thank you. - That-- that is beau-- 372 00:16:27,988 --> 00:16:30,196 I'm speechless. 373 00:16:30,198 --> 00:16:33,658 - Truffle. - I am on cloud nine. 374 00:16:33,660 --> 00:16:36,244 Last time I didn't use enough. This time I know better. 375 00:16:36,287 --> 00:16:38,287 Truffle, there you go. Man, truffle. 376 00:16:38,331 --> 00:16:40,289 I cannot believe the top floor didn't get that. 377 00:16:40,333 --> 00:16:42,250 You know, I had a moment of doubt, 378 00:16:42,252 --> 00:16:45,253 but now I am actually excited about my dish. 379 00:16:45,296 --> 00:16:47,088 - Love the plate by the way. - Thank you. 380 00:16:47,132 --> 00:16:48,756 Right. What did you get? 381 00:16:48,800 --> 00:16:50,216 - Pyet: The, uh-- yeah. - Caviar. 382 00:16:50,260 --> 00:16:53,094 Lobster, caviar, a glass bowl. 383 00:16:53,096 --> 00:16:55,221 Now really start thinking about what you're doing, okay? 384 00:16:55,265 --> 00:16:56,347 Yes, chef. Yes, chef. 385 00:16:56,349 --> 00:16:57,432 I love the vibe of the dish. 386 00:16:57,475 --> 00:16:59,183 I'm going for this under the sea vibe, 387 00:16:59,227 --> 00:17:02,103 and I'm beyond excited. 388 00:17:02,147 --> 00:17:04,272 Keep it going, okay? 389 00:17:06,151 --> 00:17:08,359 All right, mariah, looks like you got the smoking dome. 390 00:17:08,403 --> 00:17:11,154 - Are you going to smoke this dish under there? - I am. 391 00:17:11,197 --> 00:17:13,406 I wanna do smoke because I do a lot of grilling. 392 00:17:13,450 --> 00:17:16,200 Smoke inspires me because it brings me back to nature. 393 00:17:16,202 --> 00:17:18,745 So my plan is to put the lamb on the grill 394 00:17:18,788 --> 00:17:20,163 and get the smoking gun going 395 00:17:20,206 --> 00:17:23,124 so I can incorporate all that smoke into my dish. 396 00:17:23,126 --> 00:17:26,753 - Richard: Are those finger limes? - Yes, they are. 397 00:17:26,796 --> 00:17:29,047 I've never used finger limes before. I know they're fancy. 398 00:17:29,132 --> 00:17:31,132 Okay. I'll show you. 399 00:17:31,134 --> 00:17:32,842 Yeah, so you get these things that look like caviar. 400 00:17:32,844 --> 00:17:34,594 Oh! Ooh-- oh! 401 00:17:34,637 --> 00:17:36,012 - The little scoop of that on top of something. - Yeah, that's cute. 402 00:17:36,389 --> 00:17:39,098 - I like that. - That could be great, okay? So you got lime caviar. 403 00:17:39,100 --> 00:17:42,477 I love that. This is cute. 404 00:17:42,520 --> 00:17:45,763 I love the plate you grabbed, angie. You grabbed squash blossoms. 405 00:17:45,774 --> 00:17:46,981 - Are you thinking about using them? - Yes, chef. 406 00:17:47,025 --> 00:17:48,107 What is that? What are you gonna do? 407 00:17:48,401 --> 00:17:51,194 I'm making a little bit of farmer's cheese, I hope. 408 00:17:51,237 --> 00:17:53,863 - ( laughs ) - okay. All right. You're going big. 409 00:17:53,907 --> 00:17:56,199 That's one of those things I can edit out if I need to, 410 00:17:56,284 --> 00:17:58,409 but it'll be nice if I can pull it off. 411 00:17:58,411 --> 00:17:59,786 You just need one beautiful blossom stuffed. 412 00:17:59,829 --> 00:18:01,913 - Angie: Yeah. - You're not opening up a cheese shop, 413 00:18:01,956 --> 00:18:03,164 you're just trying to get to the finale. 414 00:18:03,500 --> 00:18:06,626 So I've got the squash blossom, and I'm hoping to really get 415 00:18:06,669 --> 00:18:09,045 that cheese in a blossom and get it fried off. 416 00:18:09,047 --> 00:18:12,090 Damn it. I don't know if it's gonna be any cheese in there or not. 417 00:18:12,133 --> 00:18:13,591 Breathe through it. You know what you gotta do. 418 00:18:13,676 --> 00:18:15,301 Angie: It's causing me a little bit of trouble, 419 00:18:15,345 --> 00:18:17,178 but I really feel like this is gonna elevate my dish, 420 00:18:17,222 --> 00:18:18,596 so I'm trying to get it done. 421 00:18:18,932 --> 00:18:21,307 All right, some of your colleagues are down there in the basement 422 00:18:21,351 --> 00:18:23,017 cooking with a wobbly pan right now. 423 00:18:23,061 --> 00:18:24,936 You're up here on the top level. 424 00:18:24,979 --> 00:18:28,064 No excuses to not see a restaurant quality 425 00:18:28,108 --> 00:18:30,775 michelin star plate tonight. 426 00:18:30,819 --> 00:18:32,610 Richard: The margins are very, very thin. 427 00:18:32,654 --> 00:18:35,446 This is coming down to details. It's literally about a garnish. 428 00:18:35,448 --> 00:18:38,783 It's about a little sprinkle of salt, a drizzle of sauce. 429 00:18:38,827 --> 00:18:41,953 Can they bring it together to make a beautiful plate? 430 00:18:41,996 --> 00:18:44,122 Time's running out, and it's tight. 431 00:18:44,165 --> 00:18:47,500 Over ten minutes to go, guys, okay? 432 00:18:47,544 --> 00:18:49,001 Scallops, they take three minutes to cook. 433 00:18:49,045 --> 00:18:50,586 - Three minutes to cook, okay? - Yes. 434 00:18:50,630 --> 00:18:52,713 So don't go too fast, otherwise they'll be rubber. 435 00:18:52,757 --> 00:18:54,090 That's a beautiful color on there. 436 00:18:54,134 --> 00:18:56,884 Gordon: Courtney's got those stunning scallops, 437 00:18:56,928 --> 00:18:59,887 and pyet has that beautiful lobster. 438 00:18:59,931 --> 00:19:02,223 Two incredible dishes that if done right 439 00:19:02,225 --> 00:19:03,850 could definitely get them into the finale. 440 00:19:03,893 --> 00:19:05,268 Yeah, I'm about to put these scallops in. 441 00:19:05,353 --> 00:19:07,937 Gotcha. You still have seven minutes. That's great. 442 00:19:07,981 --> 00:19:09,939 I feel your focus right now, gentlemen. 443 00:19:09,941 --> 00:19:12,608 Let's go, guys. Push hard. 444 00:19:12,652 --> 00:19:14,360 - Kenny: Let's go. - Like you've never pushed in your life. 445 00:19:14,404 --> 00:19:16,487 - Let's go. - Cook like you want it! 446 00:19:16,531 --> 00:19:18,197 Heard, heard, chef! 447 00:19:18,241 --> 00:19:21,033 Richard: Okay, time is running out, everyone. 448 00:19:21,077 --> 00:19:23,452 - Really? - Last decisions are made now. 449 00:19:24,914 --> 00:19:26,122 Angie: I need a piping bag. 450 00:19:26,166 --> 00:19:28,124 I don't have time to put it in a piping bag. 451 00:19:28,209 --> 00:19:30,334 What's the matter? Are you good? 452 00:19:30,378 --> 00:19:33,087 You got one of these squash blossoms stuffed already? 453 00:19:33,131 --> 00:19:34,922 - No, chef. No. - You don't? Okay. 454 00:19:34,966 --> 00:19:37,175 - Are we not gonna do that? - I don't think I'm gonna get it done. 455 00:19:37,218 --> 00:19:41,345 - Okay. All right. - Damn it, I wish I got that squash blossom on. 456 00:19:41,389 --> 00:19:43,797 In over 90 seconds from now, we can actually start dressing our food. 457 00:19:43,799 --> 00:19:47,310 - Mariah: Yes, chef. - Tilt the pan and let the pan do the work. 458 00:19:47,353 --> 00:19:50,229 - Courtney: Yes, chef. - Three minutes, guys. 459 00:19:50,231 --> 00:19:54,650 Let's go. Elevated, dazzling. 460 00:19:54,652 --> 00:19:57,862 It's your competition. It's yours to win or yours to lose. 461 00:19:57,906 --> 00:20:00,907 - Just let it go. Let it be your last touch. - Heard. 462 00:20:00,950 --> 00:20:04,410 Potentially two minutes away from entering the finale. 463 00:20:04,412 --> 00:20:07,830 Here we go! Last two minutes. Start plating. 464 00:20:07,874 --> 00:20:08,998 You gotta bring it together now. 465 00:20:09,042 --> 00:20:11,751 Good, pyet. Well done, courtney. 466 00:20:11,794 --> 00:20:14,170 Everything needs to have a purpose and a reason, okay? 467 00:20:14,214 --> 00:20:15,254 - Courtney: Yes, chef. - Good. 468 00:20:15,256 --> 00:20:17,381 You need to be creative, right? 469 00:20:17,383 --> 00:20:20,009 - You did not grab a plate off the second drop. - Yes. 470 00:20:20,053 --> 00:20:22,887 I need texture, color, everything in the book. 471 00:20:22,931 --> 00:20:25,264 I have to cut fish a certain way, 472 00:20:25,308 --> 00:20:27,683 elevate the roots till they get high. 473 00:20:27,727 --> 00:20:30,228 At this point in time, it's like do or die, bro. 474 00:20:30,230 --> 00:20:34,232 A couple seconds now. Final touches. 475 00:20:34,234 --> 00:20:35,316 No shaky hands today. 476 00:20:35,360 --> 00:20:37,985 Every plating aspect is deliberate. 477 00:20:40,073 --> 00:20:43,741 Nyesha: The platform's coming, guys! Bring it home. 478 00:20:43,743 --> 00:20:46,327 Richard: Does it look beautiful? Does it look inviting? 479 00:20:46,371 --> 00:20:49,205 - Does it look special? - Platform's here. 480 00:20:49,249 --> 00:20:50,998 Platform's here. Let's go, bro! 481 00:20:52,961 --> 00:20:54,752 Go! Right now! 482 00:20:54,796 --> 00:20:57,296 - Six, five, four... - Okay, baby. 483 00:20:57,340 --> 00:21:01,217 ...Three. Let's go, guys. Go, go, go, go, go! 484 00:21:02,387 --> 00:21:04,095 Reuel: I missed that plate, 485 00:21:04,097 --> 00:21:09,058 but I put every piece of me on that plate. 486 00:21:09,102 --> 00:21:10,977 I am so proud of myself. 487 00:21:11,020 --> 00:21:13,604 I'm happy with that. I am. I'm happy with it. 488 00:21:13,648 --> 00:21:15,356 - Yeah, boy! Let's go! - I'm happy with that. 489 00:21:15,400 --> 00:21:19,860 Here we go. Ten, nine, eight, 490 00:21:19,904 --> 00:21:22,863 seven, six, five, 491 00:21:22,907 --> 00:21:27,034 four, three, two, one. 492 00:21:27,120 --> 00:21:29,829 It's going. It's going. Hands off! 493 00:21:29,872 --> 00:21:32,581 Well done. Oh, my goodness me. 494 00:21:32,625 --> 00:21:35,418 - Okay, angie, you're far away! - Angie: Yes, sir. 495 00:21:35,461 --> 00:21:39,005 - 15 seconds! The platform is here! - Heard! 496 00:21:39,048 --> 00:21:40,089 - Less than 15 seconds! - It's here! 497 00:21:40,133 --> 00:21:41,090 You gotta get over there, angie. 498 00:21:41,134 --> 00:21:44,552 Ten, nine, eight, 499 00:21:44,595 --> 00:21:46,846 seven, six, 500 00:21:46,889 --> 00:21:50,266 five, four, three, 501 00:21:50,310 --> 00:21:52,476 two, one. 502 00:21:52,562 --> 00:21:54,061 It's gone. 503 00:21:54,063 --> 00:21:55,855 - Good job. - Angie: Thank you. 504 00:21:55,857 --> 00:21:58,065 Thank you, chef. 505 00:22:04,365 --> 00:22:06,115 Angie: Jesus, take the wheel. 506 00:22:06,159 --> 00:22:08,534 This judging is gonna determine 507 00:22:08,578 --> 00:22:11,912 the two people who go straight to the finale, 508 00:22:11,956 --> 00:22:14,248 and I'm really hoping I can be one of those two people. 509 00:22:14,250 --> 00:22:17,877 We asked you to produce a show-stopping plate. 510 00:22:17,920 --> 00:22:20,129 Finale-worthy! They're fantastic. 511 00:22:20,131 --> 00:22:22,882 - Nyesha: Gorgeous. - Richard: Show-stopping dishes. It looks amazing. 512 00:22:22,884 --> 00:22:26,302 I just hope right now that these taste as good as they look 513 00:22:26,346 --> 00:22:31,932 because two of you will secure your spots directly into the finale. 514 00:22:31,934 --> 00:22:36,145 The rest of you will go head to head in your final cook-off 515 00:22:36,147 --> 00:22:39,231 to fight for that last remaining spot. 516 00:22:40,318 --> 00:22:42,651 Shall we start off on the middle floor? 517 00:22:42,695 --> 00:22:46,113 So it's a butter poached lobster laced with caviar, 518 00:22:46,115 --> 00:22:48,199 the kumquat gastrique, 519 00:22:48,242 --> 00:22:49,950 and then there's a ribbon of a zucchini salad. 520 00:22:49,994 --> 00:22:52,328 Caviar and lobster? Luxury. 521 00:22:52,330 --> 00:22:53,621 Now, butter poaching lobster, 522 00:22:53,706 --> 00:22:55,581 you know there's a fine mark on that, right? 523 00:22:55,666 --> 00:22:58,250 You've got the most dangerous protein to cook in the semifinals. 524 00:22:58,294 --> 00:23:00,169 If it's cooked well, brilliant. 525 00:23:00,213 --> 00:23:03,255 If it's under/over, you're in trouble. 526 00:23:03,299 --> 00:23:04,924 It's the hardest thing to cook. 527 00:23:04,967 --> 00:23:06,175 Oh, dear. 528 00:23:09,764 --> 00:23:10,721 Now, butter poaching lobster, 529 00:23:11,015 --> 00:23:12,056 you know there's a fine mark on that, right? 530 00:23:12,767 --> 00:23:15,351 You've got the most dangerous protein to cook in the semifinals. 531 00:23:15,395 --> 00:23:17,261 If it's cooked well, brilliant. 532 00:23:17,263 --> 00:23:19,563 It it's under/over, you're in trouble. 533 00:23:19,607 --> 00:23:23,150 Oh, my gosh. There's so much riding on the line right now. 534 00:23:23,194 --> 00:23:24,318 It's the hardest thing to cook. 535 00:23:24,362 --> 00:23:26,946 This lobster, if it's not perfect, 536 00:23:26,948 --> 00:23:28,489 I'm gonna be broken hearted. 537 00:23:28,533 --> 00:23:30,199 Oh, dear. 538 00:23:30,243 --> 00:23:33,160 And it's cooked to utter perfection. 539 00:23:38,000 --> 00:23:39,917 Lobster's nailed. Absolutely beautiful. 540 00:23:39,961 --> 00:23:43,587 No doubt. I think for me, that could've used a little bit finishing salt. 541 00:23:43,631 --> 00:23:45,756 Richard: The lobster, I love that it's presented whole. 542 00:23:45,800 --> 00:23:48,300 The swiss chard is kinda giving me these seaweed vibes. 543 00:23:48,344 --> 00:23:50,052 It's telling a story, this dish. 544 00:23:52,140 --> 00:23:55,182 These are pan seared scallops, truffled mashed potato, 545 00:23:55,268 --> 00:23:57,893 and on the side, it's a radicchio lettuce. 546 00:23:57,937 --> 00:24:01,147 Plate choice came with an amazing truffle. 547 00:24:02,191 --> 00:24:04,567 Radicchio sounded like an odd choice, 548 00:24:04,610 --> 00:24:07,862 but I love how the bitterness works with the sweet scallops. 549 00:24:07,905 --> 00:24:09,864 Yes, the bitterness is lovely. 550 00:24:09,907 --> 00:24:11,031 Just a nice little pop of acid 551 00:24:11,325 --> 00:24:13,909 would have just really kind of taken this over the top. 552 00:24:13,911 --> 00:24:16,203 What I love about this is that when someone's got the confidence 553 00:24:16,247 --> 00:24:18,122 in the semifinal to cook a scallop. 554 00:24:18,166 --> 00:24:20,124 That's a bold move, man. 555 00:24:20,168 --> 00:24:21,667 Scallop's cooked beautifully. 556 00:24:21,711 --> 00:24:22,877 Good job. 557 00:24:23,129 --> 00:24:26,297 We've got a social media chef and a home cook here, 558 00:24:26,340 --> 00:24:29,216 and their creativity absolutely blew me away. 559 00:24:29,218 --> 00:24:30,885 It oozed sophistication. 560 00:24:30,970 --> 00:24:33,429 - Top floor. - We'll start over here. 561 00:24:34,974 --> 00:24:39,143 - Wow. - It looks beautiful. 562 00:24:39,178 --> 00:24:41,770 Richard: Smoked spiced lamb with potato purée, 563 00:24:41,814 --> 00:24:43,105 tomatoes, and peaches. 564 00:24:43,149 --> 00:24:44,565 Gordon: When you see a dish like this passing 565 00:24:44,609 --> 00:24:46,108 through the dining room, it's an eye-catcher. 566 00:24:46,152 --> 00:24:48,736 - Nyesha: Wow. - I think it looks beautiful. 567 00:24:48,779 --> 00:24:53,699 My palate is pleasantly excited with the notes of tanginess 568 00:24:53,743 --> 00:24:55,868 that I'm getting from the brightness of the peaches. 569 00:24:55,912 --> 00:25:00,122 Gordon: The smokiness is intriguing. So what would I change? 570 00:25:00,166 --> 00:25:04,960 Grill those peaches a bit more. But it's a good dish. 571 00:25:05,004 --> 00:25:07,254 Over here, wagyu beef filet mignon 572 00:25:07,298 --> 00:25:08,964 with mashed potatoes, bacon. 573 00:25:09,008 --> 00:25:12,051 The extra ingredient here was a squash blossom 574 00:25:12,094 --> 00:25:14,136 that did not get used in the final plating. 575 00:25:14,180 --> 00:25:16,096 - Really? - Mm-hmm. 576 00:25:19,268 --> 00:25:21,852 Wagyu, I mean, so good you could eat it raw. 577 00:25:21,896 --> 00:25:24,897 - Mm-hmm. - Nyesha: This is very bold. 578 00:25:24,941 --> 00:25:29,443 The seasoning on this wagyu filet is spot on. Really beautiful. 579 00:25:29,445 --> 00:25:31,070 Wagyu cooked beautifully. Melts in your mouth. 580 00:25:31,113 --> 00:25:35,157 Is it showtime? Here's the nitpicking semifinal moment for me. 581 00:25:35,201 --> 00:25:37,034 If you've got squash blossoms, 582 00:25:37,078 --> 00:25:39,161 which are in season for a tiny window, 583 00:25:39,163 --> 00:25:41,705 I would serve that to elevate. 584 00:25:41,749 --> 00:25:45,125 Damn it. I should've done everything I could 585 00:25:45,169 --> 00:25:46,835 to get that squash blossom on there. 586 00:25:46,879 --> 00:25:50,214 That may have been the showstopper element that I needed. 587 00:25:52,009 --> 00:25:54,134 From the bottom floor, 588 00:25:54,178 --> 00:25:57,471 halibut, carrots, potatoes, parsnips, 589 00:25:57,473 --> 00:25:59,181 bringing some opulence from that second grab 590 00:25:59,225 --> 00:26:00,724 through an uni beurre blanc. 591 00:26:00,768 --> 00:26:04,353 Presentation plate was left on the platform unfortunately. 592 00:26:04,397 --> 00:26:08,315 - So no pick up on the-- - not on the plate, chef. 593 00:26:12,029 --> 00:26:15,239 Gordon: Halibut's a real tough fish to get right. 594 00:26:15,241 --> 00:26:17,324 That is slightly overcooked, 595 00:26:17,368 --> 00:26:20,202 but the sea urchin's beautiful, creamy, sweet. 596 00:26:20,204 --> 00:26:22,496 Knife work, beautifully done. 597 00:26:22,540 --> 00:26:24,790 It is lacking the pièce de résistance, 598 00:26:24,834 --> 00:26:26,083 the plate itself though, for sure. 599 00:26:28,296 --> 00:26:32,423 Next here we have an inspiration from the forest floor. 600 00:26:32,466 --> 00:26:34,300 A veal chop, corn, 601 00:26:34,302 --> 00:26:36,969 turnips, rustic purée on the bottom, 602 00:26:37,013 --> 00:26:39,597 and chanterelle mushrooms on the second drop. 603 00:26:39,640 --> 00:26:40,681 This dish is proud. 604 00:26:40,975 --> 00:26:43,225 It's, like, literally standing up, showing off. 605 00:26:43,227 --> 00:26:47,938 Corn and chanterelles, classic combination. 606 00:26:47,940 --> 00:26:49,106 It's got the wow factor. 607 00:26:49,150 --> 00:26:51,066 The bone is presented beautifully. 608 00:26:51,110 --> 00:26:53,986 This veal, delicious. What would I change? 609 00:26:53,988 --> 00:26:57,906 You expose protein like that, season it! 610 00:26:57,950 --> 00:26:59,033 And this chanterelle here is undercooked. 611 00:26:59,076 --> 00:27:00,784 I am so nitpicking now, 612 00:27:00,828 --> 00:27:03,245 it's the difference between a pair of ant's testicles. 613 00:27:04,957 --> 00:27:07,207 But I wanna get back in there, 'cause it's good. 614 00:27:07,251 --> 00:27:10,210 - Very gorgeous dish. - All of you, well done. 615 00:27:10,212 --> 00:27:12,338 Give us a moment, please. 616 00:27:12,381 --> 00:27:16,008 Nyesha: Wow, they were all really fantastic dishes. 617 00:27:16,052 --> 00:27:17,885 Every single chef cooking in this competition, 618 00:27:17,928 --> 00:27:21,096 the amount of mentorship they've had between the three of us... 619 00:27:21,098 --> 00:27:22,222 Let's go, baby. 620 00:27:22,224 --> 00:27:23,432 ...Has added up to greatness, 621 00:27:23,809 --> 00:27:25,893 and you can see it in the plates that these chefs are cooking. 622 00:27:25,936 --> 00:27:29,772 Let's start off with the ones that were missing those greater points. 623 00:27:29,815 --> 00:27:32,191 There's definitely one from my floor that's obvious, right? 624 00:27:32,234 --> 00:27:33,776 The halibut was lacking depth of flavor. 625 00:27:34,195 --> 00:27:36,570 Richard: And I don't understand. How is your focus not there to grab the dish? 626 00:27:36,614 --> 00:27:38,822 I mean, it shows you how unnerving this competition is. 627 00:27:38,866 --> 00:27:41,659 If you get the amazing wagyu beef, I'd expect something to be 628 00:27:41,702 --> 00:27:42,993 a little bit more show-stopping than that, right? 629 00:27:43,037 --> 00:27:44,036 - Nyesha: Absolutely. - Richard: Yeah. 630 00:27:44,330 --> 00:27:46,080 The additional ingredient, the squash blossom, 631 00:27:46,082 --> 00:27:48,624 why wouldn't you use that on a day like today? 632 00:27:48,668 --> 00:27:51,919 The scallop dish, delicious, amazing flavor. 633 00:27:51,962 --> 00:27:53,212 There was this brilliance in that dish 634 00:27:53,297 --> 00:27:55,089 with the radicchio, but not one of my favorites. 635 00:27:55,132 --> 00:27:57,758 I think the truffle could've been used better as well. 636 00:27:57,802 --> 00:28:01,053 To me, there are three dishes today final-worthy, 637 00:28:01,097 --> 00:28:02,388 but only two spots. 638 00:28:02,390 --> 00:28:05,224 Lobster, caviar, plating like that-- 639 00:28:05,267 --> 00:28:07,768 nyesha: And the vessel choice, oh, just stunning. 640 00:28:07,770 --> 00:28:08,686 I thought it literally was, 641 00:28:08,979 --> 00:28:10,229 like, everything under the sea you'd want. 642 00:28:10,272 --> 00:28:12,272 - The lamb. - Nyesha: The smoke came in 643 00:28:12,316 --> 00:28:13,941 so beautifully on the background. 644 00:28:13,984 --> 00:28:15,526 The smokiness. Grill those peaches, though. 645 00:28:15,569 --> 00:28:19,154 - Yes. - The veal was a beautifully executed dish. 646 00:28:19,198 --> 00:28:21,532 Nyesha: Wow. Taking that forest floor inspiration. 647 00:28:21,575 --> 00:28:23,534 I just wish they had cooked the mushrooms properly. 648 00:28:23,536 --> 00:28:25,244 - Mmm. - Man. 649 00:28:25,246 --> 00:28:27,413 I just hope it's enough, you know? 650 00:28:28,874 --> 00:28:29,957 Let's go. 651 00:28:30,000 --> 00:28:31,250 Here we go, guys. 652 00:28:32,128 --> 00:28:33,377 We have come to a decision. 653 00:28:33,379 --> 00:28:35,963 This is the most difficult decision 654 00:28:36,006 --> 00:28:38,382 we've had to make in the competition so far. 655 00:28:38,384 --> 00:28:41,802 There were three dishes today that really stood out. 656 00:28:41,804 --> 00:28:43,929 Unfortunately, only two of them 657 00:28:43,973 --> 00:28:49,143 can earn their way into the finale right now. 658 00:28:49,186 --> 00:28:51,019 The first dish headed 659 00:28:51,063 --> 00:28:54,982 into the next level finale is... 660 00:28:57,069 --> 00:28:59,194 The lobster. 661 00:28:59,196 --> 00:29:02,990 - Pyet, congratulations. - Let's go. 662 00:29:03,033 --> 00:29:04,992 Yeah, girl! 663 00:29:04,994 --> 00:29:08,203 This win means everything. 664 00:29:08,205 --> 00:29:11,248 Like, part of me wants to bawl and cry, 665 00:29:11,292 --> 00:29:14,585 and a part of me is like, "keep your composure, but still be very proud of yourself." 666 00:29:14,587 --> 00:29:17,838 this is probably one of the happiest moments of my life. 667 00:29:17,840 --> 00:29:19,757 It is the happiest moment of my life. 668 00:29:21,385 --> 00:29:25,721 This next decision I think has been one of the most difficult. 669 00:29:25,765 --> 00:29:28,265 It came down to two dishes. 670 00:29:28,267 --> 00:29:32,352 The second dish that has earned its way into the finale... 671 00:29:34,231 --> 00:29:35,230 Is... 672 00:29:38,986 --> 00:29:39,902 The smoked lamb dish. 673 00:29:40,154 --> 00:29:43,781 - Oh, my god. - Mariah, congratulations. 674 00:29:43,824 --> 00:29:45,991 Congratulations, girl. 675 00:29:45,993 --> 00:29:47,618 - Mariah: Oh, my god. - Gordon: Well done. 676 00:29:47,661 --> 00:29:48,452 Thank you, chef. 677 00:29:48,704 --> 00:29:50,287 - I'm so proud of you. - Thank you. 678 00:29:53,167 --> 00:29:55,125 It's been such a long road. 679 00:29:56,796 --> 00:29:58,796 For them to see greatness in me, 680 00:29:58,839 --> 00:30:00,088 it's an amazing feeling. 681 00:30:00,132 --> 00:30:04,176 What I take from this is hard work pays off. 682 00:30:04,220 --> 00:30:07,429 Mariah, I couldn't be more proud of you. You pushed yourself. 683 00:30:07,473 --> 00:30:10,098 You become better and better every time you're in that kitchen. 684 00:30:10,142 --> 00:30:11,934 Carry that momentum into the finals. 685 00:30:11,977 --> 00:30:13,519 Thank you. 686 00:30:13,562 --> 00:30:18,023 Kenny, young man, 687 00:30:18,067 --> 00:30:19,858 that close. 688 00:30:19,902 --> 00:30:22,986 But you've got no reason on that performance to ever doubt yourself. 689 00:30:23,030 --> 00:30:27,324 This one came down to details. Boy, you were close. 690 00:30:28,077 --> 00:30:29,243 Hard pill to swallow. 691 00:30:29,286 --> 00:30:31,078 I gave everything I had. 692 00:30:31,121 --> 00:30:33,872 But you know, I gotta pick my damn head up. 693 00:30:33,874 --> 00:30:35,082 We gonna fight. 694 00:30:36,544 --> 00:30:38,961 Gordon: You all still have an amazing chance 695 00:30:39,004 --> 00:30:40,879 to make it into that finale 696 00:30:40,923 --> 00:30:44,591 creating dishes made with gold and silver. 697 00:30:45,928 --> 00:30:47,928 What I'm expecting from you four 698 00:30:47,972 --> 00:30:50,055 is a quarter of a million dollar dish. 699 00:30:50,057 --> 00:30:54,893 Now, since richard and nyesha oversaw the last two eliminations, 700 00:30:54,937 --> 00:30:56,854 I'll be with you tonight. 701 00:30:56,897 --> 00:30:59,982 They'll join join us afterwards to decide who will join pyet 702 00:31:00,067 --> 00:31:02,150 and mariah in the finale. 703 00:31:02,194 --> 00:31:05,696 Everyone, please head to the lift. 704 00:31:05,739 --> 00:31:10,075 I'll meet you in the top kitchen minutes from now. 705 00:31:10,119 --> 00:31:11,243 - Good luck. - Here we go. 706 00:31:11,287 --> 00:31:12,953 - Congratulations. - Oh, thank you. 707 00:31:12,997 --> 00:31:14,288 Thank you, guys. Appreciate it. 708 00:31:14,331 --> 00:31:15,956 I am gonna give it everything. 709 00:31:16,000 --> 00:31:18,876 They better pray hard that I mess up 710 00:31:18,919 --> 00:31:21,128 because I'm praying even harder not to. 711 00:31:30,347 --> 00:31:32,973 Angie: I am gonna be cooking against some great chefs. 712 00:31:33,017 --> 00:31:36,018 I don't think they fear me, and they should. 713 00:31:36,061 --> 00:31:37,394 They really, really should. 714 00:31:37,438 --> 00:31:39,104 This is it, 715 00:31:39,148 --> 00:31:41,690 your last chance for that final spot. 716 00:31:41,734 --> 00:31:42,774 Courtney: I'm all in. 717 00:31:43,068 --> 00:31:46,194 I'm gonna dig deep and do what I need to do to win. 718 00:31:46,238 --> 00:31:48,989 There's $250,000 on the line. 719 00:31:49,033 --> 00:31:50,324 Line up against the door, please. 720 00:31:50,326 --> 00:31:51,491 Kenny: It's no holds barred right now. 721 00:31:51,827 --> 00:31:55,037 I don't care who you are, I don't care how old you are, 722 00:31:55,080 --> 00:31:56,079 I don't care how big you are. 723 00:31:56,123 --> 00:31:58,874 You are going down. 724 00:31:58,918 --> 00:32:00,292 Gordon: 30 minutes. 725 00:32:01,253 --> 00:32:06,757 Five, four, three, two, one. 726 00:32:06,800 --> 00:32:08,717 And go. Go, go, go. 727 00:32:08,761 --> 00:32:10,677 Good luck, guys. 30 minutes. 728 00:32:10,721 --> 00:32:14,097 Protein on. Get it back on your table. Start working it out. 729 00:32:14,141 --> 00:32:16,642 Reuel: Everybody's going for that red meat. 730 00:32:16,644 --> 00:32:20,020 For you to stand out, what's gonna be refreshing on the palate? 731 00:32:20,064 --> 00:32:22,064 Something light. Fish. 732 00:32:22,107 --> 00:32:24,274 I look at that salmon like "pretty woman." 733 00:32:24,318 --> 00:32:26,276 we're gonna make her look elegant as hell. 734 00:32:26,320 --> 00:32:28,362 - Mariah, what did you get? - I got a ribeye. 735 00:32:28,405 --> 00:32:29,905 Gordon: A ribeye? Beautiful, beautiful. 736 00:32:29,949 --> 00:32:32,532 Where are we going with the ribeye? What are you thinking? 737 00:32:32,534 --> 00:32:34,660 I'm just thinking a pan seared ribeye. 738 00:32:34,703 --> 00:32:38,580 I have one more opportunity to become a finalist. 739 00:32:38,624 --> 00:32:41,583 So ribeye mash, how are you gonna elevate that? Where's the gold going? 740 00:32:41,627 --> 00:32:44,962 Um, the gold? I have not figured out where the gold is going just yet, 741 00:32:45,005 --> 00:32:46,546 - but I'll get it together. - Gotcha. 742 00:32:46,590 --> 00:32:50,092 I now need to be laser focused on this steak, 743 00:32:50,094 --> 00:32:51,802 and make sure that it is spectacular. 744 00:32:51,845 --> 00:32:55,055 - Why'd you go for the salmon? - Uh, I'ma elevate it. 745 00:32:55,057 --> 00:32:58,225 You're gonna elevate it? And then how are you gonna incorporate that gold? 746 00:32:58,227 --> 00:33:00,352 That gold, I'm gonna dust that salmon on top of it. 747 00:33:00,354 --> 00:33:04,356 I'm coming in to get that last final spot. 748 00:33:04,358 --> 00:33:06,274 Everybody else has a heavy, rich protein. 749 00:33:06,318 --> 00:33:09,861 So this fish is gonna be it. 750 00:33:09,905 --> 00:33:13,198 We're 19 minutes remaining. Right, kenny, what did you grab? 751 00:33:13,242 --> 00:33:15,075 I got duck breast, chef. I'm gonna do a duck breast. 752 00:33:15,077 --> 00:33:17,911 I'm gonna do a sherry reduction. I'm gonna roast my veg. 753 00:33:17,955 --> 00:33:20,622 Super dangerous. A lot of jeopardy in the duck. 754 00:33:20,708 --> 00:33:25,168 - What is it with you taking so much risk? - 250,000 damn dollars. 755 00:33:25,170 --> 00:33:26,670 I'm wanna go to my staple. I'm wanna go to my duck. 756 00:33:26,714 --> 00:33:29,214 That was the first dish I cooked in "next level chef." 757 00:33:29,258 --> 00:33:31,550 I wanna run it back and I wanna get it right. 758 00:33:31,593 --> 00:33:33,343 Right, so you got the filet mignon, right? 759 00:33:33,387 --> 00:33:35,345 Yes, chef. I've got a filet mignon. 760 00:33:35,347 --> 00:33:37,222 I've got beautiful trumpets, I've scored them. 761 00:33:37,224 --> 00:33:39,182 I'm gonna put a beautiful grill on those. 762 00:33:39,226 --> 00:33:42,102 One spot left, okay, so focus and taste everything, yeah? 763 00:33:42,104 --> 00:33:43,228 - Yes, chef. - Well done. 764 00:33:43,230 --> 00:33:46,189 This is gonna be the most perfect, 765 00:33:46,191 --> 00:33:48,900 beautiful, show-stopping plate 766 00:33:48,944 --> 00:33:51,194 anyone has ever seen ever. 767 00:33:51,238 --> 00:33:54,239 15 minutes gone, and there's 15 minutes remaining. 768 00:33:54,283 --> 00:33:56,950 Now for one of you, you're 15 minutes away 769 00:33:56,994 --> 00:33:58,577 from the final spot in the finale. 770 00:33:58,579 --> 00:34:01,788 Keep it going. They're looking fantastic. 771 00:34:01,832 --> 00:34:03,123 He has so much going on over here. 772 00:34:03,167 --> 00:34:05,250 I'm anxious to see how it's gonna turn out. 773 00:34:05,294 --> 00:34:07,127 My nerves are all over the place. 774 00:34:07,171 --> 00:34:10,464 I mean, you have $250,000 riding on this bitch. 775 00:34:10,466 --> 00:34:13,967 You think that ( bleep ) feel comfortable? No way. 776 00:34:14,002 --> 00:34:16,053 Figure it out. Figure it out, big boy. 777 00:34:16,096 --> 00:34:18,388 - Does anybody see ginger? - Ginger, uh... 778 00:34:18,390 --> 00:34:21,725 Yes, it's-- you're near it, courtney. Come around towards me. 779 00:34:21,760 --> 00:34:24,102 Oh, I'm sorry. Garlic, garlic, garlic. Not ginger. Garlic. 780 00:34:24,146 --> 00:34:25,645 I have garlic. Here's some more garlic. 781 00:34:25,689 --> 00:34:26,688 - Courtney: You have a little garlic? - Here you go. 782 00:34:26,982 --> 00:34:30,067 - I think courtney's confused. - She is. Yeah. 783 00:34:30,110 --> 00:34:32,652 You good. You got this. You good. 784 00:34:32,654 --> 00:34:35,572 Just breathe, courtney, like you tell us. Breathe. 785 00:34:35,616 --> 00:34:38,450 - Ooh, your towel! - Pyet: Your towel's on fire. 786 00:34:39,912 --> 00:34:41,536 Keep it going. They're looking fantastic. 787 00:34:41,580 --> 00:34:43,205 7 1/2 minutes to go. 788 00:34:44,041 --> 00:34:45,248 Amazing stuff. 789 00:34:45,250 --> 00:34:47,834 The duck, the ribeye, the filet, the salmon. 790 00:34:47,836 --> 00:34:51,421 - Who's got it? - Right now, seems like kenny is under control. 791 00:34:51,465 --> 00:34:53,256 Seems like angie has her station under control. 792 00:34:53,300 --> 00:34:55,133 Gordon: More importantly, who don't you want in that finale? 793 00:34:55,177 --> 00:34:56,802 - I don't want reuel. No. - You don't want reuel? Why? 794 00:34:56,845 --> 00:34:59,679 Just 'cause he's a tough competitor for me, to be honest. 795 00:34:59,723 --> 00:35:00,639 - Yeah. - Yeah. 796 00:35:00,891 --> 00:35:01,640 You don't want reuel. You don't want... 797 00:35:02,101 --> 00:35:05,060 I'm gonna say angie. I think she has secrets. 798 00:35:05,062 --> 00:35:06,603 Gordon: Love that. Here we go! 799 00:35:06,647 --> 00:35:10,023 We've got two minutes to go! Start plating, please! 800 00:35:10,025 --> 00:35:13,777 - Let's go, baby! - Okay, where is the gold? Where is the gold? 801 00:35:13,821 --> 00:35:16,238 Oh, my goodness. She should've had the gold at the beginning. 802 00:35:16,281 --> 00:35:18,073 This is the gold and silver challenge. 803 00:35:18,117 --> 00:35:19,991 It's gotta be on there. 804 00:35:20,035 --> 00:35:21,743 Talk about a recipe for disaster. 805 00:35:21,787 --> 00:35:23,120 Yeah, that's where I am. 806 00:35:23,163 --> 00:35:25,455 Where is the gold? Where is the gold? 807 00:35:29,378 --> 00:35:33,171 We've got two minutes to go! Start plating, please! 808 00:35:33,215 --> 00:35:35,632 Okay, where is the gold? Where is the gold? 809 00:35:35,634 --> 00:35:37,717 I've completely forgotten about the gold. 810 00:35:37,761 --> 00:35:39,803 The gold is on there. All the gold is on there. 811 00:35:39,847 --> 00:35:40,971 Thank you, chef. 812 00:35:41,014 --> 00:35:43,974 I do the one thing that I knew not to do, 813 00:35:44,017 --> 00:35:45,016 grab it with my hands. 814 00:35:45,060 --> 00:35:46,226 Come on! 815 00:35:46,562 --> 00:35:49,354 I have gold stuck to my fingers, and I need to plate my dish. 816 00:35:49,356 --> 00:35:52,640 I'm doing my damnedest to get this gold onto my dish. 817 00:35:52,651 --> 00:35:55,318 - Start getting things on the plates. - Gordon: 75 seconds to go. 818 00:35:55,362 --> 00:35:57,988 Reuel: This is a gold challenge. 819 00:35:58,031 --> 00:35:58,989 I don't want nobody to say, "you know what? 820 00:35:59,032 --> 00:36:00,198 You're a bit shy on the gold." 821 00:36:00,242 --> 00:36:01,867 you want bling? I'ma give it to you. 822 00:36:01,910 --> 00:36:03,618 Gordon: 60 seconds! 823 00:36:03,662 --> 00:36:05,954 Now for all of you, 60 seconds from picking up 824 00:36:05,956 --> 00:36:07,205 that final spot in the finale. 825 00:36:07,249 --> 00:36:10,000 You have something green? Put it on there. 826 00:36:10,043 --> 00:36:11,459 Gordon: Here we go. Ten... 827 00:36:11,503 --> 00:36:13,920 All: Nine, eight, seven, 828 00:36:13,964 --> 00:36:16,923 six, five, four, 829 00:36:16,967 --> 00:36:19,217 three, two, one. 830 00:36:19,219 --> 00:36:21,136 And stop. Hands in the air! Well done! 831 00:36:22,931 --> 00:36:25,056 Oh, my god. 832 00:36:29,188 --> 00:36:31,897 Nyesha, richard, please. 833 00:36:31,899 --> 00:36:34,232 What an extraordinary cook. 834 00:36:34,276 --> 00:36:37,652 Like no other. There's four proteins. 835 00:36:37,654 --> 00:36:41,948 There's a duck, there's a filet mignon, a ribeye, and a salmon. 836 00:36:41,992 --> 00:36:45,327 The duck, please, topped with gold. 837 00:36:48,749 --> 00:36:52,167 Amazing contrast between sauce and the use of gold leaf. 838 00:36:52,211 --> 00:36:55,128 Extremely imaginative. Duck is cooked beautifully. 839 00:36:55,172 --> 00:36:57,422 Would've like to see just a touch more salt. 840 00:36:58,300 --> 00:37:00,217 A gold mine of flavors here, 841 00:37:00,219 --> 00:37:02,928 and that sauce that works so well with duck. 842 00:37:02,971 --> 00:37:04,346 It's delicious. 843 00:37:04,389 --> 00:37:06,306 Chef arrington says she needed a touch more salt. 844 00:37:06,350 --> 00:37:09,184 I can accept that. But what about everything else? 845 00:37:09,228 --> 00:37:10,185 I hope this is the winner. 846 00:37:10,229 --> 00:37:13,813 Next we have the filet mignon 847 00:37:13,857 --> 00:37:15,398 that's topped with a duck egg, 848 00:37:15,400 --> 00:37:18,151 and there's a stroke of the gold. 849 00:37:22,199 --> 00:37:25,951 Richard: I love this sort of play on, like, the golden egg. 850 00:37:25,994 --> 00:37:28,662 That yolk sort of becomes the sauce. 851 00:37:28,705 --> 00:37:31,706 This one's leaning a little bit undercooked. 852 00:37:33,710 --> 00:37:36,920 The chef that made this clearly understands what to pair with steak. 853 00:37:36,964 --> 00:37:40,006 I would've loved to see a little starch component, crispy potatoes. 854 00:37:40,050 --> 00:37:42,175 I start to get a little bit nervous 855 00:37:42,219 --> 00:37:44,010 because I didn't grab a starch. 856 00:37:44,054 --> 00:37:46,263 But my flavors are glorious, 857 00:37:46,306 --> 00:37:48,723 and I'm telling you, I have the prettiest dish there. 858 00:37:48,767 --> 00:37:53,228 Gordon: Next, it's a ribeye topped with 24 karat. 859 00:37:56,400 --> 00:37:58,984 This dish is giving me down home feels. 860 00:37:59,027 --> 00:38:01,528 This dish is hugging my soul from the inside. 861 00:38:01,571 --> 00:38:02,988 It's seasoned beautifully. 862 00:38:03,031 --> 00:38:05,949 The gold sort of feels like a bit of an afterthought. 863 00:38:05,951 --> 00:38:07,784 I just wish there was just a touch more 864 00:38:07,819 --> 00:38:10,787 attention to detail, but still a very tasty dish. 865 00:38:10,789 --> 00:38:12,956 It's a heart of gold in this dish. It looks comforting. 866 00:38:13,041 --> 00:38:16,543 And this surprising sweet char on the carrot... 867 00:38:16,628 --> 00:38:17,794 Courtney: I am nervous. 868 00:38:18,088 --> 00:38:20,046 The stakes are definitely higher than they've ever been, 869 00:38:20,081 --> 00:38:24,167 and everybody else is stepping their game up. 870 00:38:24,169 --> 00:38:29,180 - But I came here to win. - This is crispy salmon cooked skin side down. 871 00:38:32,227 --> 00:38:34,978 What I see in this dish is a soul of a chef. 872 00:38:35,022 --> 00:38:39,733 Whoever made this stepped outside of a standard steak and potatoes, 873 00:38:39,776 --> 00:38:43,528 steak and eggs, and really reimagined what can be served. 874 00:38:43,572 --> 00:38:46,156 It kinda looks like it's a present or it's a gift. 875 00:38:46,199 --> 00:38:49,909 A little pinch more of salt, but very bold in its flavors. 876 00:38:49,995 --> 00:38:53,371 Tears are beating at my eyelids. 877 00:38:53,415 --> 00:38:55,248 And I'm like, "nope. You can't show anything." 878 00:38:55,250 --> 00:38:57,917 I'm feeling like my dad is with me. 879 00:38:57,961 --> 00:39:00,837 I'm literally doing this competition in honor of him, 880 00:39:00,839 --> 00:39:02,339 so I need to win. 881 00:39:02,341 --> 00:39:05,091 Okay, richard and nyesha, I need to know, 882 00:39:05,093 --> 00:39:08,094 which protein deserves to go into the finale? 883 00:39:08,138 --> 00:39:11,723 If it goes to a tie, then I have to break that tie. 884 00:39:11,767 --> 00:39:16,061 My decision is based off of brilliancy that I see, 885 00:39:16,063 --> 00:39:18,271 the technique in the cook. 886 00:39:19,399 --> 00:39:22,692 This is the hardest cooking competition 887 00:39:22,736 --> 00:39:25,987 that I've ever had to judge because every mentor 888 00:39:26,031 --> 00:39:28,114 wants to see their mentee do great. 889 00:39:28,116 --> 00:39:30,408 I am so thankful that this is a blind tasting, 890 00:39:30,452 --> 00:39:33,536 and I have no absolutely no clue who cooked what dish. 891 00:39:35,165 --> 00:39:36,748 And for me, that dish is the salmon. 892 00:39:36,833 --> 00:39:38,291 Gordon: The salmon. 893 00:39:41,546 --> 00:39:44,923 Richard blais, the protein 894 00:39:44,966 --> 00:39:46,800 that deserves the final spot 895 00:39:46,843 --> 00:39:50,220 in the finale is what, please? 896 00:39:50,263 --> 00:39:51,971 All four of these dishes are delicious, 897 00:39:52,015 --> 00:39:53,807 but this is about gold leaf. 898 00:39:53,850 --> 00:39:56,142 That's a tough ingredient to use. 899 00:39:56,186 --> 00:39:57,769 Who did it the best? 900 00:39:57,813 --> 00:39:59,187 To me, it's... 901 00:40:02,943 --> 00:40:04,025 It's the salmon. 902 00:40:04,111 --> 00:40:06,111 - Reuel. - Wow. 903 00:40:06,154 --> 00:40:08,780 - Congratulations. - Let's go! 904 00:40:08,824 --> 00:40:11,533 Congratulations, young man. 905 00:40:16,164 --> 00:40:18,123 - Come on. Come on. - Get up. Stand up... 906 00:40:18,166 --> 00:40:20,166 Come here. Congratulations. 907 00:40:20,168 --> 00:40:22,544 Well done, okay? Come on. 908 00:40:22,546 --> 00:40:24,629 Well done. 909 00:40:24,631 --> 00:40:29,175 It feels like finally being acknowledged. 910 00:40:31,263 --> 00:40:34,889 I put everything in everything that I do, 911 00:40:34,933 --> 00:40:36,516 and I feel good. 912 00:40:36,560 --> 00:40:40,145 Kenny, the progression and the trajectory of your climb 913 00:40:40,188 --> 00:40:41,771 in this competition is second to none. 914 00:40:41,815 --> 00:40:45,108 It's like a rocket that's taken off and no one's stopping you. 915 00:40:45,110 --> 00:40:47,902 You're the real deal. Understand that. 916 00:40:47,904 --> 00:40:50,238 It's been a ride. It's been a journey. 917 00:40:50,282 --> 00:40:53,324 I gave it everything I had, but this ain't the end of kenny. 918 00:40:53,368 --> 00:40:56,953 Angie, it's been amazing mentoring you. 919 00:40:56,997 --> 00:40:59,914 Your calm under pressure is very inspiring. 920 00:40:59,916 --> 00:41:03,251 You absolutely have what it takes to go wherever you want in life. 921 00:41:03,295 --> 00:41:04,919 Yes, chef. 922 00:41:04,921 --> 00:41:06,296 I'm really upset I don't get to cook again. 923 00:41:06,339 --> 00:41:09,090 I really love cooking there. 924 00:41:09,134 --> 00:41:13,052 But I got an experience of a fricking lifetime 925 00:41:13,096 --> 00:41:16,723 and I have no regrets. 926 00:41:16,725 --> 00:41:18,558 Courtney, just as your mentor from the beginning, 927 00:41:18,602 --> 00:41:22,061 last pick in the draft, and the amount that you've grown, 928 00:41:22,063 --> 00:41:24,856 your self-awareness, your skill, your heart, 929 00:41:24,900 --> 00:41:26,399 you should be very proud of your work. 930 00:41:26,443 --> 00:41:29,360 - I can't wait to see what you accomplish. - Thank you. 931 00:41:29,362 --> 00:41:32,238 It's just-- it's beyond surreal. 932 00:41:32,240 --> 00:41:34,240 I make vision boards all the time. 933 00:41:34,284 --> 00:41:35,283 This wasn't on it, 934 00:41:35,619 --> 00:41:38,661 which tells me that I'm not dreaming big enough. 935 00:41:38,663 --> 00:41:42,290 Congratulations, sweetie. I love you so much. 936 00:41:42,334 --> 00:41:44,209 When you hit new york, baby... 937 00:41:44,211 --> 00:41:46,711 I'm so proud of you. I love you. 938 00:41:46,755 --> 00:41:51,299 I wanted to take you down, but I'm proud of you. 939 00:41:52,844 --> 00:41:54,344 - Bye, guys. - Bye. 940 00:41:54,387 --> 00:41:56,054 - Love you, guys. - Thank you. 941 00:41:56,097 --> 00:41:59,015 - Thank you, chef arrington. - Thank you so much. 942 00:42:01,019 --> 00:42:04,229 Listen, all three of you, congratulations. 943 00:42:04,231 --> 00:42:07,065 There's one test remaining, and that's all that stands 944 00:42:07,108 --> 00:42:08,316 between you and a quarter of a million dollars, 945 00:42:08,693 --> 00:42:14,280 a mentorship from richard blais, nyesha arrington, and myself. 946 00:42:14,324 --> 00:42:18,368 I guarantee it will be the memorable cook of your lives. 947 00:42:18,370 --> 00:42:21,037 - Well done and good night. - Wow. 948 00:42:23,542 --> 00:42:25,583 Get some rest. 949 00:42:25,627 --> 00:42:28,086 - Can I open this? - Reuel: Is that champagne? 950 00:42:28,129 --> 00:42:30,922 Chef. That was good. That was good. 951 00:42:30,966 --> 00:42:34,008 - Both: Salud! - Final! 952 00:42:36,638 --> 00:42:38,680 Gordon: Next time on "next level chef"... 953 00:42:38,682 --> 00:42:41,849 - The finalists. - Oh, my god! There's people all up there! 954 00:42:41,935 --> 00:42:45,979 One of you is about to become the first ever next level chef. 955 00:42:46,022 --> 00:42:47,522 - No way! - Let's go! 956 00:42:47,566 --> 00:42:49,232 - Whoo! - This is crazy! 957 00:42:49,234 --> 00:42:53,611 The stress! This is a one in a lifetime opportunity. 958 00:42:53,613 --> 00:42:55,405 Gordon: Quarter of million dollars right there in that lamb. 959 00:42:55,407 --> 00:42:57,699 I want this. I feel it in my soul. 960 00:42:57,742 --> 00:42:59,909 Mariah: Oh, god. Come on. This is, like, my dream. 961 00:42:59,953 --> 00:43:01,119 I am gonna be the next level chef. 962 00:43:01,121 --> 00:43:03,955 Gordon: Congratulations goes to... 963 00:43:03,999 --> 00:43:05,164 Please pick me.