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00:01Previously on Next Level Chef.
00:05From the 24 chefs here,
00:06only 15 of you will make it into the draft.
00:10Yo, let's go!
00:11Oh, my God!
00:12Watch out!
00:13Are you here for it, Chef?
00:14It's imperative.
00:15Gordon Ramsay doesn't win for a third time.
00:17Whose team do you want to be on?
00:19What is that?
00:20That's viral right there.
00:21The five pro chefs,
00:22home chefs,
00:23and social media chefs,
00:24you are in the competition.
00:26And tonight,
00:27it's time to draft our team.
00:29Who is my mentor?
00:30We're about to do something
00:31we've never done before.
00:34What?
00:35I'm sending in big hitters
00:36every chance I get.
00:37I'll take the hits,
00:38but I'm not your punch bag.
00:39And when I come back,
00:40I come back fighting.
00:41If you're on my team,
00:42be ready to win.
00:43Feisty Blaze.
00:59Oh, yeah.
01:00Welcome back.
01:03Wow, you guys are looking great.
01:06Woo!
01:07All right, well, listen.
01:08Here's the thing.
01:09The competition hasn't just started for you.
01:11It started for us as well.
01:14Because it's finally time to draft our teams.
01:18Are you ready?
01:19Yes, Chef.
01:20Let's do it.
01:21Richard, as the mentor,
01:23who still hasn't had a winner.
01:26Oh.
01:27You get to start off with the first pick, okay?
01:30Make sure you go second,
01:31and I'll go third.
01:32Oh, I go fourth as well.
01:34This is the season that I am ready
01:37to draft the dream team.
01:40I am done being the nice guy around here.
01:44What?
01:45Wow.
01:46This season, it's about revenge.
01:48Right now, Gordon's got two champions.
01:50He's the heavyweight.
01:51I'm coming for him.
01:52Come on, man.
01:53I've got charts and graphs and algorithms.
01:56On these guys?
01:58On these guys?
01:59On you.
02:00Oh, wow.
02:01Wow.
02:02Okay, Blaze, bring it on.
02:03I like this.
02:04Feisty Blaze.
02:05The competition's real thick.
02:07These guys are always talking a lot of crap.
02:09Oh, my gosh.
02:10But, like, I know exactly who I want.
02:13I've done my studying.
02:15You know, I'm looking for a chef who has hidden talent,
02:18and I want to build on that,
02:19push them to excellence.
02:20That's what I'm looking for.
02:22The title will be staying right where it belongs.
02:26Oh, my God.
02:27With Team Ramsey.
02:28Make no mistake about that.
02:30I'm going to load my team up
02:32with some feisty, inexperienced young guns
02:35because there's something quite unique
02:37about young, hungry talent
02:40that are prepared to take risks with a great mentor.
02:42Gordon, have you not mellowed with age by now?
02:44Isn't it time for retirement?
02:46Oh.
02:47Wow.
02:48Richard, you're on the club.
02:51The dynasty starts now.
02:53If you're on my team, be ready to win, okay?
02:56Let's get it.
02:57The first pick of the draft for Team Blaze
03:01has to be Austin.
03:11All right.
03:12Woo-hoo!
03:13Chef, I won't let you down.
03:14First pick, big responsibility there, okay?
03:16No pressure.
03:17Yeah.
03:18I'm ready to take it on.
03:19My first pick is going to blow this competition away.
03:26Bobby.
03:31Welcome to Team Arrington.
03:32Thank you so much, Chef.
03:34I'm going to go a little left field.
03:36I've got a strategy for this draft
03:38that I've been planning right from the start.
03:41What is going on?
03:42Gordon has turned it up on me a little bit.
03:45What is he going to do?
03:47My first pick is someone with energy, strong attitude,
03:51but absolute focus.
03:55Arnav.
03:56Wow.
03:57Yes.
03:58Wow.
03:59I'm shaking.
04:00Thank you, Chef.
04:01I'm looking up like, thank you, God.
04:03Like, it's a crazy feeling.
04:05Okay, for my next pick, I'm sticking with youth.
04:09Welcome to Team Ramsey.
04:14Ryan.
04:17You may have cooked for Obama,
04:19but trust me, my standards are way higher than that.
04:22Thank you, Chef. I appreciate it.
04:23Welcome.
04:24Really, I do.
04:25For me, there's a chef
04:27that I know will anchor Team Arrington.
04:30It's like waiting to be picked for kickball.
04:32Put me on the team, Coach.
04:34And that chef is?
04:36The long pauses are like nails on a chalkboard.
04:41Natalia.
04:44Let's go, girl.
04:45Y'all didn't know burgundy was my color.
04:51There's a literal superstar standing in the crowd.
04:54Team Blaze's second pick is...
04:57I'm a superstar chef.
04:58Say my name.
04:59Pick me.
05:00Come on.
05:01Tick-tock, tick-tock.
05:02When's it going to happen?
05:03Who's going to pick me?
05:05Brandon.
05:11The dream team will continue with...
05:14Merriam.
05:16Oh, wow.
05:18Becca.
05:19Let's go, girl!
05:22Another young girl.
05:26Beatrice.
05:27Woo-hoo!
05:28Yes!
05:29Yeah.
05:30My next pick.
05:32Meg.
05:35Even the combined age of all four of you together is still younger than Richard Blaze.
05:43As the draft is going, I'm continuing to feel less good about myself.
05:48You're great chefs.
05:49It's what brought you to this draft.
05:51If you want to pitch yourself to me, I'm listening.
05:55Me, because I want to win.
05:56I want to be at the top, and so do you.
05:58Aman, that was 100% the answer I was looking for.
06:01Get on Team Arrington.
06:03Let's go, baby!
06:05I have my chefs in my eye line.
06:07I've sifted through the pros and cons of each individual, and I think they're hidden gems.
06:13Every stone is falling the exact way that I wanted it to.
06:17Megan, welcome to Team Blaze.
06:18Let's go!
06:21And listen, the best part is I get one more pick to round out the team.
06:25Welcome to Team Blaze, Jeff.
06:28Come on, Jeff!
06:30Wow.
06:31Kathy.
06:33Misty, welcome to Team Ramsey.
06:34Come on.
06:35That magical last pick.
06:38Thank you, Naisha.
06:41Right, listen.
06:42We're about to do something we've never done before.
06:46No.
06:47Oh, no.
06:53Oh, come on.
06:54No.
06:58You guys ready?
06:59In reality, I'm just like, damn it.
07:01I really wanted Chef Blaze to be my mentor.
07:03I can't act disappointed if this is really what's happening, because then he's going to be like, you want excited about me? And I'm like, I don't know. Damn it.
07:12No way.
07:15No way.
07:17Are you kidding me?
07:18No chance.
07:19Yeah, man.
07:21Come on.
07:22I would not do that to Team Ramsey.
07:24Come on, man.
07:25Yeah, let's go.
07:27Why are you messing with our emotions?
07:30I just want to cook.
07:31Stop with my head.
07:33Right.
07:34Are you ready for your first challenge?
07:35Yes, Chef.
07:36Good.
07:37Today's challenge is a cuisine that is simple at its core, but cooking it well is no easy task.
07:42In fact, it is the most popular cuisine in America.
07:46Italian.
07:47Italian?
07:48Italian.
07:49Ooh.
07:50Molto bene.
07:51That is a cuisine that I am very comfortable with.
07:54Oh, boy.
07:55I'm good.
07:56You'll now have 30 minutes to create this next-level stunning Italian dish.
08:02Got it?
08:03Yes, Chef.
08:04Team Ramsey, as we are the reigning champs, we're starting right off where we belong.
08:10Ooh.
08:11In that top-level kitchen.
08:12Yes, Chef.
08:13All right, Team Arrington, you guys ready to cook?
08:15Yes, Chef.
08:16Do you know where we're starting?
08:17On the middle level.
08:18Nice.
08:19Team Blaze.
08:20Let's do this, Chef.
08:21We're going to build this team from the ground up, and this is going to be the last time
08:25we're going to see that basement.
08:26Yes, Chef.
08:27Yes, Chef.
08:28Team Ramsey, head the elevator, and I'll see you shortly, yes?
08:32Hit that top button.
08:40Let's go.
08:41Whoo!
08:44My station here.
08:45Oh, where are you going?
08:46I'll take this one.
08:48Okay.
08:49Let's do it.
08:50Oh, I...
08:51I put myself here first, so...
08:54What the hell?
08:55I'm literally the shortest one, farthest away from the platform.
08:57I thought I got here first.
08:58Damn it.
08:59No, I got right here.
09:03Let's do it, guys.
09:04Team Red for fierceness.
09:06We got the best mentor in house, guys.
09:08Hell yeah.
09:09All right, I look good in blue.
09:10It's the color of a winner.
09:11I can't believe you let me have all of those guys.
09:12You're picking high school kids.
09:13So many talented chefs out there.
09:14You've got experienced talent.
09:15I've got raw talent.
09:16Yeah, raw.
09:17Raw, like unseasoned.
09:18Game on.
09:19Gordon has got a team of teenagers.
09:20It is a risky move.
09:21Honestly, were some of these kids on MasterChef Junior?
09:22And now they're like, they've grown up just a little bit.
09:26Okay, let's go, Team Blaze.
09:27All right.
09:28Let's go.
09:29All right.
09:30We have five people there.
09:31All right.
09:32We have five people there.
09:33Let's go.
09:34All right.
09:35Let's go.
09:36All right.
09:37We have five people down here that I truly believe all can win Next Level Chef.
09:52I'm here to win it.
09:53You're here to win it.
09:54This is the exact team that I wanted.
09:56And I'm ready to go.
09:57How about yourself?
09:58Let's go, baby.
09:59Let's go.
10:00You got this.
10:01Chef Harrington wants to see what we've got.
10:06And it's our job to actually show her that we've got more than she ever expected in this draft.
10:10This team is just so solid.
10:13Oh, you guys are punk.
10:15Let's go.
10:20Yeah.
10:21All right.
10:22We good?
10:23We're good.
10:24This season, I've built my team around the young, promising hot shots.
10:27Who's got the vision?
10:28Who cooks with no fear?
10:29Who can absorb like a sponge?
10:31They've got to hold their nerve.
10:33And they've got to listen.
10:34We may be young.
10:35But we're hungry.
10:36We're feisty.
10:37We're determined, right?
10:38Yeah.
10:39Line up.
10:40Let's go.
10:41Team Ramsey, the platform is starting to move.
10:46A next level Italian dish.
10:48Let's go!
10:49Go, go, go!
10:50Oh, my goodness me.
10:51Fresh cod veal chopped.
10:53The first thing I see is this beautiful veal chopped.
10:56Have I ever cooked veal?
10:57No.
10:58Octopus.
10:59Whee!
11:00Hurry up.
11:01Fresh puzzle there, somebody.
11:02I literally jumped three feet in the air, and I got the shrimp.
11:06Can you see any lemons?
11:07I'm going to make a beautiful Italian shrimp pasta.
11:10Tops the tail there as well.
11:11Hurry up and grab.
11:12Quick, quick, quick, quick, quick, quick, quick, quick.
11:14Grab something.
11:15Grab the wine, the vinegar.
11:16Well done.
11:18We got this.
11:19Top dish comes out of this kitchen today.
11:21Go, go, go, go!
11:22Grab a protein, build around it.
11:23What do you eat in the basement?
11:24I'm scanning all of the proteins.
11:25The only thing that I saw that was still right in front of me was the fish sticks.
11:34Frozen fish in the middle level.
11:36You got it.
11:37You got to go with it now.
11:38White wine, red wine, olives.
11:39Cheese, cheese, cheese.
11:40Cheese.
11:41Beautiful New York strip here.
11:42Give me that.
11:43Come on, guys.
11:44Guys, guys, guys.
11:45Oh, my God.
11:46All right, here we go.
11:47Green light.
11:48Let's go, team, Blaze.
11:49Lots of good stuff, okay?
11:52Who in their right mind did not take cod in the first two levels?
11:58Are you kidding me?
11:59You got to grab a protein.
12:00Beef liver chunks.
12:01That's all that I have available to me, and I'm panicking.
12:05Squid Ink, if you can grab it, you can get it.
12:08If you can grab it and reach it, it's worth it.
12:10All right, team Blaze.
12:1130 minutes starts right now.
12:12Got it.
12:13Okay, who wants me first, guys?
12:14Right here.
12:15Megan, what do you need?
12:16I have never cooked beef liver.
12:18I've never cooked beef liver in my life.
12:20This is nowhere in the universe of anything I've ever cooked before.
12:25I'm staring at a can of chickpeas, a can of tomatoes,
12:29and chunks of beef liver and just going,
12:33I don't know how I'm going to do this.
12:36Everything that could be stacked against me
12:39is stacked against me at this point.
12:41Beef liver, it's beef, so use it as potentially a sauce.
12:48I got some chickpeas.
12:49We got some walnuts.
12:50It's going to be a chickpea, walnut, beef liver bolognese.
12:53Perfect. Thank you, chef.
12:54Okay.
12:55We got to get out of the basement, guys.
12:57That's the plan, chef.
12:58That's the plan, baby.
13:00All right, Austin, what's up?
13:01Chef, first and foremost, I'm stoked to be on your team.
13:03I'm as stoked, okay?
13:04Let's do it.
13:05All right, I got some creamy polenta going.
13:06So polenta, greens, steak on top, classic dish.
13:09You're the first pick over here.
13:10Any pressure?
13:11Yeah, there's a lot of pressure.
13:12Make sure the polenta, creamy and cheesy.
13:14Yes, chef.
13:15How are we doing, guys?
13:16Good.
13:17Jeff, what do we got going on?
13:18Fried cod with roasted tomato and breaded, panko.
13:23Got it, so that's like Roman style.
13:24Yes.
13:25Fish you feel comfortable with, right?
13:26I sure do, chef.
13:27Beautiful cod polenta.
13:28Someone always messes up up there.
13:29Love it.
13:30You feel good?
13:31I do.
13:33Okay, Brandon.
13:34So I have some squid here, standard breading procedure,
13:37and then I have all the ingredients I need for a puttanesca.
13:40Tomato sauce, fried squid, I love it.
13:42Time to compose yourself, take a breath,
13:44and now you start thinking fast.
13:49Guys, five minutes down.
13:51Everyone doing good?
13:52Yes, chef.
13:53What do you need from me?
13:56Prayers.
13:57Becca, you've had a viral Italian dish, haven't you?
14:00The Italians wouldn't agree.
14:03It's your interpretation.
14:05We're going to do a vodka sauce.
14:07Thinking of taking the sardines and chopping them up a little bit
14:09and sauteing them in the sauce.
14:11Okay.
14:12I'm in a little bit of a panic about these little fish.
14:16This is basement level food.
14:18I don't honestly remember seeing anything else.
14:20I'm not going to lie to you.
14:21I think I'm really slow at running.
14:22Make sure that you're cleaning these out.
14:24Clean them out?
14:25Yes, absolutely.
14:28What do you mean?
14:29You want to get all these guts out.
14:31Oh, my God.
14:32Okay.
14:33Ugh!
14:34I honestly don't even want to see them anymore.
14:36I'm so sorry, buddy.
14:39All right, I'm on.
14:40This is one of your wheelhouse dishes, right?
14:42Italian cuisine, you know this.
14:43Yes, chef.
14:44I mean, you know, obviously the grab wasn't great.
14:46Maybe I can, like, poach an egg.
14:48Creamy polenta, pan to the steak.
14:50I don't have aromatics or anything, but.
14:52What do you have?
14:53I do have the, yeah.
14:54You got heart.
14:55You got determination.
14:56And that's why I chose you.
14:57Yes, thank you, chef.
14:58See, that's what I need.
14:59People who can pivot.
15:00Yes, chef.
15:01And work well under pressure.
15:02Just breathe.
15:04All right, Kathy.
15:05Where are we going in Italy?
15:06I am making zucchini and broccoli sauce.
15:09What are you doing with the fish?
15:10I was thinking about breading it.
15:12Just be careful.
15:13Don't cook nervous, my love.
15:14Don't cook nervous.
15:15I'm with you.
15:16I got you.
15:17I knew this was going to be hard,
15:18and I knew it was going to push me.
15:20Those little voices in your head are so heightened
15:23when you're in this environment.
15:26I know it's challenging,
15:27but I know that you're tough, right?
15:29And that's why I chose you.
15:30Yes.
15:31Come on, baby.
15:33How you doing, Bobby?
15:34Good, chef.
15:35Talk to me.
15:36Parisian gnocchi.
15:37Parisian gnocchi, beautiful.
15:38Parisian gnocchi is actually something
15:40that I don't think you'd see quite as often
15:42in Italian cuisine because it's French.
15:44It has every characteristic that you love
15:46about Italian gnocchi, but no potato.
15:49I heard you call for cheese.
15:50It would be too easy to give you cheese.
15:52You know what?
15:53I'm making ricotta.
15:54Oh, perfect.
15:55Who does Bobby think he is?
15:56Homemade ricotta and homemade gnocchi
15:59and pesto.
16:00Legend, you got me exactly what I needed.
16:02Thank God Bobby's on our team.
16:03Are you kidding?
16:04How y'all feeling?
16:05Feeling good.
16:06Team Ramsay.
16:07Listen, what'd you grab?
16:08I got shrimp.
16:09I got white wine.
16:10I got garlic.
16:11I got shrimp.
16:12I got white wine.
16:13I got garlic.
16:14I feel good about this.
16:15Shrimp, spaghetti, flavored with white wine.
16:18So maybe, you know, if they get a little bit tipsy,
16:20then that will give me an advantage.
16:21You know, pulling out some tricks.
16:23I took a cooking class in Rome last summer.
16:26Well, perfect timing.
16:27It was a pizza class, but still.
16:29Ten minutes gone.
16:30Ryan, what'd you get?
16:31So I got ground veal.
16:33I'm gonna do kind of just like a stuffed ravioli.
16:36Always focus on that protein first.
16:37There you go.
16:38Oh my God, he's so nice.
16:42Simple but elegant.
16:43Right, Arnab, how we doing?
16:45Uh, good, chef.
16:46I'm gonna do a wild mushroom and pea pasta.
16:48You'll chop on top.
16:49Love it.
16:50You're my first pick for a reason.
16:51Cool, calm, collected, great thinker.
16:53Being first pick, it's a huge honor,
16:55but there's definitely a lot of expectation to do well.
16:57I need to show Chef Ramsay that he did not make a mistake
17:00in choosing me.
17:01It's time for the mid-round drop.
17:03Ah!
17:04Every great Italian dish needs a great cheese
17:07or some delicious meat.
17:09One cheese or a meat.
17:10Or the other.
17:11Parmesan.
17:12I knew I wanted Parmesan.
17:14I feel like I'm finally getting in my groove with the grab.
17:19Yes!
17:20Time for the mid-round drop.
17:21Let's go!
17:22Let's go!
17:23I could do with some garlic.
17:24I could do with anything else.
17:25I have two ingredients on my freaking cutting board.
17:28I grabbed sharp white cheddar.
17:30The exact right cheese for what I'm doing.
17:33Ay!
17:34Yes.
17:35Cheese or meat?
17:36There's mozzarella.
17:37Mascarpone.
17:38There's spicy salami.
17:39All right, listen, what does every great Italian meal need?
17:41They need to grab cheese or charcuterie.
17:44Which one is actually going to improve beef liver?
17:48I take Asiago.
17:50I don't know if this is going to just completely push it over the top
17:53into something that's inedible.
17:55A cheese or A meat?
17:57I'm like, Parmesan, grab it.
17:58Gotta grab one.
17:59A cheese or a meat?
18:00I've used fresh Parmesan cheese before, but I don't know what's in this stuff.
18:05Is it straight cheese?
18:06I don't know.
18:07I'm not going to sit and read the label.
18:10I don't know what I grabbed.
18:11Okay.
18:12All right.
18:1312 minutes left, guys.
18:14All right, I need to get my pasta going, like, now.
18:17Let's go, Cathy.
18:18Time's not coming back to you, kid.
18:20It's like, everything's happening so fast.
18:24Come on.
18:25They're, like, so watery.
18:26Do I try to make it work?
18:28Do I not?
18:29My sauce is not coming together at all.
18:32I don't know how to fix it.
18:34I mean, like, I should have known better.
18:36There are 10 minutes left.
18:38I'm hearing the time go lower and lower.
18:42And I am overanalyzing every single thing that I'm doing.
18:46I'm just, like, trying to think of, like, what to do.
18:54Eight minutes left, guys.
18:55Eight minutes.
18:56What are you working on now?
18:57So this is unsavable, so...
18:59It's what?
19:00Is this unsavable?
19:01You're fine.
19:02You're fine.
19:03You're fine.
19:04You're gonna want to fold that puree in at the very end,
19:06so that it doesn't discolor.
19:08Yes.
19:09Hurt.
19:10I have a game plan.
19:11I need to just stick by that game plan and just breathe.
19:14Dude, I'm just, like, making, like, the silliest mistakes
19:16that I would never do at home.
19:18I know.
19:19It's okay.
19:20It's okay.
19:21The basement is whooping my ass right now.
19:28All right, Jeff, what's up, man?
19:30I got the salami, so what I'm gonna do is crisp it up,
19:33because I'm gonna add it with my green onions and my chives
19:36right up on top.
19:37Kind of that extra saltiness and extra crunch.
19:40So we're building from the bottom up, right?
19:41Definitely.
19:42Okay.
19:43Your food was gorgeous during the audition.
19:44Oh, my God.
19:45Thank you so much, Jeff.
19:46Love it.
19:47You feel good?
19:48Feeling good?
19:49Yeah.
19:50We finished the polenta, and I wanted to do something extra.
19:53All right.
19:56Ooh!
19:57That was awful.
19:58I look around to see if anybody notices what just happened.
20:01I'm like, nobody saw that.
20:02It's all good.
20:03Could probably actually use more cheese.
20:06Austin, how are we doing over here?
20:07Cool, Chef.
20:08So I got my polenta done.
20:09My beef is finished.
20:10Okay.
20:11I ended up going with a fry.
20:12Got it.
20:13I appreciate your judgment and trusting in me,
20:14so I'm gonna try not to disappoint you.
20:15That's for a fact.
20:16Well, you can never disappoint me.
20:17Make sure the polenta creamy and cheesy.
20:19Yes, Chef.
20:20I don't think you could add too much Parmesan to it.
20:22I haven't tasted it yet.
20:23Well, I poured it, and the whole thing dumped it.
20:25Oh, so you did?
20:26The lid opened up.
20:27So you did add a lot of Parmesan to it.
20:28Yes, Chef.
20:29What do you think?
20:30Salt.
20:31Salt?
20:32Yes, Chef.
20:37Lovely.
20:38Just make sure you're not using any water there.
20:39I put water on the rim.
20:41Egg yolk for me is always the best sealer.
20:43Okay.
20:44We good?
20:45Yep.
20:46You can't put hot liquid in a blender, right?
20:47No.
20:48You can, yeah, definitely.
20:49You can.
20:50Five minutes, guys.
20:51I was told you couldn't put hot liquid in a blender,
20:52and now I'm scared.
20:53But I'm gonna trust Gordon Ramsay over TikTok.
20:58I'm just waiting with that pasta in my hand.
21:01I'm deathly afraid of overcooking the pasta.
21:04I'm just itching to put that in there.
21:06Okay, let me make sure my shrimp is looking good.
21:08Four minutes to go.
21:09Pasta going in.
21:10Go on, you know how to cook pasta.
21:11All right, turn it around.
21:12Quick side of the stick.
21:13Yep, yep.
21:14We're up against it, let me tell you.
21:15But, Ryan, beautiful hand-made pasta.
21:18Arnath is cool, calm, and that real chop looks delicious.
21:22My one worry is Misty.
21:24She's sort of all over the place.
21:26This simple shrimp pasta is just gonna stay composed now.
21:33Guys, three minutes.
21:34Okay, one minute for now.
21:35We're gonna start plating.
21:36Hey, Meryton, how are we doing?
21:38Let's go!
21:39Let's go!
21:40Let's go!
21:41Loving the energy, Bobby.
21:42Stay focused, bud.
21:43Thank you, chef.
21:44This is a mad dash.
21:46The energy in this kitchen is so solid right now,
21:49but the middle kitchen is not good enough.
21:51We're going to the top, and we are going to be the best team.
21:54Two minutes to go.
21:55Two minutes to go.
21:56Two minutes to go.
21:57Plating, plating.
21:58Pasta's not done yet.
22:00My pasta's not done.
22:01I wish I could go back in time and put that pasta in,
22:05just a minute or two earlier.
22:07Are you kidding me?
22:10Not done yet.
22:11Not done yet.
22:12Okay.
22:13Start bringing it together now.
22:14Start bringing it together.
22:15Let's start plating.
22:16Come on.
22:17Remember that on there.
22:18In abundance, let's go.
22:19Got to get that thing on.
22:20Let's go.
22:21Got to go.
22:22Come on, let's go, guys.
22:23Quick.
22:24This is absolutely stunning.
22:25Thank you, chef.
22:26Okay, keep it tight.
22:27Keep it tight.
22:28No mist platforms today.
22:29That's the plan, chef.
22:30Lay them out like they just fell from heaven is the way I like to think about it.
22:33Fell from heaven.
22:34Boom, exactly.
22:35Just like they parachuted from the sky.
22:36Okay?
22:37Platform's here.
22:38Let's go.
22:39Platform's here.
22:40Let's go.
22:41Got it, guys.
22:42There we go.
22:43Whew.
22:44This was tougher than the auditions.
22:45To make beef liver next level, I hope I salvaged it enough to stay out of elimination.
22:51I don't want to be the first one to go home.
22:53Platform's here.
22:54Do not miss that platform.
22:55Yes, chef.
22:56Let's go.
22:57Not waiting for anyone.
22:58Let's go.
22:59Hurry up.
23:00Hurry up.
23:01Oi, oi.
23:02Right now.
23:03Get on that platform, castle.
23:04Yes, chef.
23:05Right now.
23:06Get on the platform.
23:07Please, please, please.
23:08Let's go.
23:09Good job.
23:10Hands in right now.
23:11Let's go.
23:12Good job.
23:13All right, platform, on you go.
23:14Let's go.
23:15You've got to get that thing on.
23:16Misty, let's go.
23:17Come on, let's go, guys.
23:18Beatrice.
23:19On out.
23:20You've got to go.
23:21You've got to go.
23:22Quick.
23:23You've got to go.
23:24Misty.
23:25I didn't even realize it was here.
23:27Oh, .
23:28Misty.
23:29Damn it.
23:30.
23:31.
23:32.
23:33.
23:34Misty.
23:35Damn it.
23:36I'm out.
23:37Got to go.
23:38Misty.
23:39Damn it.
23:40.
23:41.
23:42.
23:43.
23:44.
23:45Oh, my God.
23:46I didn't even realize it was here.
23:47Oh, .
23:48Misty.
23:49Damn it.
23:50.
23:52Oh, that was bad.
23:59Misty.
24:00I didn't.
24:01I said two minutes.
24:03Damn.
24:04Oh, my gosh.
24:05It was so bad.
24:06Matt.
24:07What happened when I said get on the pass?
24:09I didn't hear that the platform was here.
24:10I thought it was coming, but I didn't
24:12know the platform was here.
24:13Utter shock.
24:14I didn't expect to miss the platform.
24:16Unbelievable.
24:17Pasta didn't mean.
24:19And I just gaged the timer.
24:22Oh, good.
24:28Oh, OK, a reminder, the best dish today
24:34will save your entire team from elimination.
24:38Unfortunately, two of you will head upstairs later
24:41to battle it out in the dreaded elimination cook-off.
24:47Start in the basement, Richard, please.
24:48Yeah.
24:49Start with a crispy flank steak with some braised kale
24:54with garlic, polenta, and beef gravy.
24:59Polenta's delicious.
25:00Kale, delicious.
25:01The weird thing here is a deep-fried flank steak.
25:05Mm, I don't get that bit.
25:06Next up, we have a crispy calamari with olive tomato sauce
25:11and burrata.
25:12The sauce is fantastic.
25:14However, it's almost like the squid itself
25:16was not seasoned before that breading went on.
25:18OK, next up, chicken milanese with a tomato sauce.
25:26The crunch is exceptional.
25:28The breast is cooked beautifully.
25:29I think it's really smart to transform condensed soup.
25:33It has a lot of flavor.
25:34Makes sense grabbing that in the basement.
25:36Next up, we have probably the most dreaded ingredient,
25:40beef liver chunks.
25:41Oof.
25:42So this chef turned it into a beef liver bolognese
25:45with chickpeas, walnuts, and asiago.
25:47This dish is delicious.
25:51That's a really good job, especially with such a crap protein.
25:54Well done.
25:55This dish is well-balanced.
25:56You can tell that this chef is cooking with composure.
26:00Our final dish from the basement,
26:02this is a Roman-style fried cod with a red peppers tomato sauce
26:07and some crispy salami.
26:09I'm not quite sure how the cod filet made it to the basement,
26:11but we thank you.
26:14This cod is coated beautifully.
26:17The sauce underneath, exceptional.
26:18The crispy bits are adding a beautiful saline quality,
26:22incredible texture and flavor.
26:23I had three bites because it's that delicious
26:26and I want to keep eating it.
26:28Shall we move to the middle floor?
26:30Yes, please.
26:31First up, this chef grabbed polenta and a New York strip.
26:35The polenta has been prepared as a cheesy polenta.
26:39New York strip cooked beautifully.
26:42I love the cheese.
26:45Next up, we have a pan-roasted bronzino
26:48and served with a mint oil.
26:49Mm-hmm.
26:51I love the use of mint.
26:52That's such a surprising flavor.
26:54Pasta is delicious.
26:55That's like a dish on its own here.
26:57Next up, we have fish sticks.
26:59This is served over a zucchini and broccoli sauce.
27:03Fish sticks in the middle level.
27:05Yes, accurate.
27:07I don't get the zucchini, broccoli sauce for the pasta.
27:10A little bit amateurish.
27:12Here we have a Parisian gnocchi.
27:16This is served with a Swiss chard and walnut pesto
27:20and handmade ricotta.
27:22A lot of craft involved in this dish.
27:26It looks very Italian, which is like tons of flavor,
27:29and it looks like it was effortless.
27:30Next up, we have sardines.
27:32This is served over a pasta with tomato and linguine.
27:38Sardines a little bit overcooked, nicely seasoned.
27:40Pasta a little bit on the stodgy side.
27:43Right, shall we head up to the top floor?
27:45Yeah.
27:47Let's deal with the elephant in the room.
27:48Team Ramsay consists of five amazing chefs.
27:51Sadly, only four plates in front of us.
27:53Can I visually describe the fifth dish?
27:56It was a beautiful red shrimp, and then it was finished
27:58with butter and pasta run through,
28:00but I wish I could have shown it to you,
28:02because it didn't even make the platform.
28:04Shall we get into it?
28:05This is a delicious ground veal ravioli,
28:09handmade pasta, touch of chili, tomato ragu.
28:12To make handmade ravioli, incredible.
28:16Ravioli is hard to make.
28:17It's a tasty dish.
28:18The flavor profile is excellent.
28:21Next up, it's a beautiful grilled octopus
28:24with angel hair pasta, grilled eggplant, amazing tomatoes.
28:28The octopus itself is splendid, delicious,
28:31and the sauce is great.
28:32Sometimes it's what you don't put on the plate that can win.
28:36There's about six extra things
28:37that don't need to be there on this plate.
28:40Okay, next up is a classic take
28:41with a roasted tomato sauce, a spaghetti and lobster.
28:45It doesn't look like much.
28:46It looks like the pasta is under-sauced,
28:48but when you actually get in there, the sauce is delicious.
28:52Finally, we have a slip-sliding veal chop.
28:55This is done with a beautiful pappardelle.
28:57My apologies for the presentation.
28:59I mean, this is one of those dishes
29:02that's not visually appealing,
29:04but it eats incredibly well.
29:07Have a chat with yourselves.
29:09Please excuse us.
29:11Oh, boy.
29:15Woof.
29:16I think Ryan over here got best dish.
29:17I hope so.
29:18I am thinking there's a very real chance
29:20that Ryan might win top dish and carry us through.
29:23And I'm just fingers crossed.
29:25Wow.
29:26Should we start in the basement?
29:27Yeah.
29:27The cod, the chicken, I mean, some amazing dishes in the basement.
29:30I can't believe my team missed that cod.
29:32Yeah.
29:34I still can't believe the cod made it all the way down the basement.
29:37Heavy hitters on my team.
29:38My guys, it's almost like first day of culinary school at that.
29:41They panicked.
29:42But how do you miss a platform on the first day?
29:43Almost two.
29:44Thank God that veal had a handle on it.
29:46I think he used the actual bone of the veal
29:48to throw on the platform of the plate full of it.
29:51That middle floor.
29:52The zucchini broccoli pasta, that was really strange.
29:54Strange.
29:55The standout dish for me was that gnocchi.
29:57I mean, just technically stunning.
29:59Oh, it worked really well.
30:00It was OK.
30:01Really, really simple.
30:02It was OK.
30:03Was it as good as the cod?
30:04Technically?
30:04He did not grab the gnocchi off the platform.
30:07He made it.
30:07Handmade, proper technique.
30:10The dish was good.
30:11A little one note, don't you think?
30:12You've got one note.
30:13Richard's going crazy out there.
30:14Oh, my.
30:15One note.
30:16The cod has got all of these flavors.
30:17Acidity, sweetness, spice, heat.
30:19Deep-fried.
30:20Textural contrast.
30:21No, but we're talking about the technique of a chef.
30:24Anyone can drop a piece of fish.
30:25Best dish of the day for Richard, what is it?
30:28I think it's the cod from the baseball.
30:29Best dish of the day for Naisha, what is it?
30:31Hands down, there's no question, the pre-ginnocchi.
30:34You're telling me that the gnocchi is going to be the best dish,
30:36and that means I have to send someone into the elimination.
30:38Maybe two chefs should go from the top floor.
30:41What?
30:42I mean, it's never happened before.
30:44What are you?
30:45Who are you?
30:46He's fighting for us.
30:48That's right.
30:48One dish didn't make the platform,
30:49the other one barely made the platform.
30:51Link, give us your best shot, then.
30:52Take me down.
30:53Good.
30:54Let's go.
30:55Wow.
30:59I've got this.
31:00Woof, OK.
31:02This has been a very tough decision,
31:05because there is more on the line than just winning
31:08the challenge for your team.
31:16Next level, immunity pins.
31:21That is the perfect little safety blanket.
31:24I want that thing so bad.
31:26If you're ever nominated to head into the elimination,
31:30you can use this and get yourself removed from that elimination.
31:35Oh, god.
31:37Richard, should we start in the basement, please?
31:39So one dish in the basement absolutely earned
31:41this immunity pin today.
31:43The chef thawed on their feet, and that was the cod cooked by Jeff.
31:48Wow.
31:49Come on up, Jeff.
31:50Nice work, man.
31:51Good job.
31:53Let me just.
31:54Oh, my god.
31:55It's so nice.
31:56For me, one dish was absolutely a standout.
31:59So the person that has earned this immunity pin is Bobby.
32:03Wow.
32:04Thank you, sir.
32:05Congratulations.
32:06Congratulations.
32:07Congratulations.
32:09Congratulations.
32:10Congratulations.
32:19Thank you so much.
32:20Thank you so much.
32:21I'm proud of you.
32:22I didn't ever expect to actually get an immunity pin.
32:25It's more like a captain's badge for me.
32:27I'm going to get this tattooed on me now.
32:29There might be a little spot somewhere.
32:32OK.
32:34This pin goes to an exceptional dish.
32:39Ryan.
32:43Thank you, Chef.
32:44Thank you, Chef.
32:45If you need it, use it.
32:46Yes, Chef.
32:47Yeah, Chef.
32:49Thank you so much.
32:50Now I got like a save your ass pin.
32:52You know, a little bling right here on my apron.
32:56Good job.
32:57Of those three dishes tonight, Richard, Nysha, and myself
33:01felt that one stole the show.
33:04This dish has earned their team safety and the right to cook
33:10cook in that top-level kitchen in the next challenge.
33:14The winning dish today was cooked by Bobby.
33:21Congratulations.
33:22Oh, yeah!
33:24Thank you, Chef.
33:24Thank you, Chef.
33:25Team Nysha.
33:26Thank you, Chef.
33:28Bobby, you took the theme of today's challenge,
33:30and you made it your own.
33:32So please, head back to the lounge and relax.
33:36You've earned it.
33:37Thank you, Chef.
33:38Today was a triple day of wins.
33:41I was the first one picked.
33:42I got this immunity badge, and I just took the win and saved my team.
33:46I'll sleep well tonight, I think.
33:48Yes!
33:48Yes!
33:49Oh, my God!
33:50Oh, my God!
33:51Oh, my God!
33:52Yes!
33:53Gordon, Richard, you know what that means.
33:55You both have to choose a member from one of your teams
33:58to go up into that elimination cook.
34:01It's obvious for me, because this individual knows
34:03she didn't make the platform.
34:04So, Misty, you know we've got to do it.
34:08Focus now, right?
34:09Yes, Chef.
34:10You got this.
34:13OK, Team Blaze.
34:15I've changed up my strategy and the way
34:17I'm going about things as a mentor this year.
34:20We're going to do things to win at all costs,
34:22and we're going to put good people up
34:24to knock people out of this competition.
34:26Wow.
34:26So that we survive as a team.
34:29And I'm putting into this elimination, Austin.
34:33You got this.
34:34Ooh.
34:35What?
34:36Bloody hell.
34:41Austin, take Misty out, get back to Team Blaze,
34:44get us to that middle level the next day.
34:45OK, OK?
34:46Got it.
34:46We'll do it.
34:47Wow.
34:49Everyone needs to be an absolute assassin
34:52this year on Team Blaze.
34:54No one is safe on the other teams.
34:56I'm sending in big hitters every chance I get.
35:01All right.
35:01Misty, Austin, for your elimination challenge,
35:05you'll both have 20 minutes to create a next level take
35:10on an Italian piccata, lemon, butter, most importantly, flavor
35:15and capers, right?
35:17Going up against a pro chef is definitely feeling a bit like
35:20David and Goliath.
35:21But now is the time to work some magic and make a pro chef
35:26disappear.
35:27Misty, come on.
35:28You got it, Austin.
35:29Let's go.
35:30Take him down.
35:31Everyone in the elevator.
35:31Help her out, yeah?
35:32It's in the bag.
35:34Let's go, Team Blaze.
35:35Rally.
35:36Give her some advice.
35:37You could lose your number one pick in this.
35:40I know.
35:40What are you doing?
35:41He's my number one pick.
35:42Hopefully for a reason.
35:43He's coming back.
35:44OK.
35:58Don't overthink it, bro.
35:59You got this.
36:01Misty's a sweet girl.
36:02Don't get me wrong.
36:03As far as a chance, not a shot in hell.
36:06I don't want to be rude about it, but not a shot in hell.
36:09Hey, team.
36:13How are you feeling, Austin?
36:14You seem very focused.
36:15I have a lot riding on this.
36:17I gave up my job, and I gave up a lot to be here.
36:19So all my eggs are in this basket.
36:21Misty, I'm not ready to go home.
36:25Line up, please.
36:26Big steps, Misty.
36:27You got this, Austin.
36:28You got this, Austin.
36:29He looks big.
36:30Oh, he does look mad.
36:33All right, here it comes, guys.
36:37Go.
36:38Go, go, go, go, go.
36:40We have pork.
36:41We have zeal.
36:44Plenty of herbs here.
36:46Beautiful vegetables.
36:47Misty, there's fresh lemons on top.
36:49Get the lemon, get the caper sauce.
36:50Focus on the sauce, focus on the protein.
36:53Got it, heard.
36:54There you go.
36:55Wine.
36:56Already got it.
36:57Not a lot of time.
36:59All right.
37:00Let's go, let's go.
37:02Start cooking, guys.
37:03Beautiful lemon butter sauce.
37:05Focus on the proteins.
37:07Austin, what protein did you grab?
37:09So I grabbed veal loin.
37:11I'm going to bread it and pan fry it.
37:12Beautiful.
37:13I'm going to make a tomato, dill, and caper
37:15verblanc with lemon.
37:16And I'm going to make a cauliflower puree.
37:18Let's go.
37:19Thanks.
37:20I'm going to stick to what I know.
37:21I'm not going to go crazy.
37:22I'm not going to go outside of the box.
37:23I'm going to cook a great dish.
37:25There you go.
37:26Good job, good job.
37:27Gorgeous.
37:30All right, Misty.
37:32What'd you grab?
37:33I got pork tenderloin, which I've actually cooked quite a bit.
37:36And then I'm going to be using limoncello.
37:38OK.
37:39Get that meat polarizer.
37:40Come on, Misty.
37:41Step it up.
37:42Pound that like you need it.
37:46Make sure that's nice and thin, right?
37:47Yes, thank you, Chef.
37:48Watch your shell it.
37:51Is that good?
37:52That looks great, Misty.
37:53You got this, Austin.
37:54You got the game face on.
37:55Keep it up.
37:56Yep.
37:57What do you think about Chef Richard putting his strongest
37:59cooking?
38:00That is a huge risk for us.
38:02I mean, he's an incredible chap.
38:05You know, for us to like lose him after the first day.
38:08Yes.
38:09We're all collectively really nervous.
38:10Yeah, absolutely.
38:11There you go.
38:13Five minutes down, guys.
38:14Just over five minutes.
38:16There you go.
38:17There you go.
38:18OK, I got to get these veggies going.
38:19OK, sauteed veggies.
38:21Watch the color on those shallots, Misty.
38:23Oh, my mom.
38:24Come on, too much color.
38:25All right, pull them off.
38:26Come on.
38:27The shallots are burning.
38:29The shallots are burned.
38:30Scrap the entire pan.
38:32Whoo!
38:40Guys, we're halfway down.
38:4110 minutes to go.
38:42Perfect ricotta, caper, lemon, butter sauce.
38:45I'm going to get rid of these, and I'm going to go for another one.
38:47You got this, girl.
38:48Believe in yourself.
38:49Believe in yourself.
38:49You're making me believe in myself.
38:50That's a good thing.
38:51I got you.
38:51Let's go.
38:52All right, this again.
38:56Yes.
38:57Yes, chef.
38:58Let's go.
38:58Let's go.
39:01Good work, chef.
39:02Thanks.
39:05This is sexy to watch.
39:07The composure, the focus, the like, I got this.
39:13Look at him.
39:14He's like a robot.
39:15He's just like, got that pro chef.
39:17Let's go.
39:19Good work, good work.
39:20Beautiful.
39:21Two minutes left.
39:22All right, guys, start plating.
39:24Start plating.
39:25Start plating, Misty.
39:26Come on.
39:26This is where you bring your visions to life, right?
39:29Beautiful, chef.
39:30Beautiful.
39:31Beautiful.
39:32Yes, let's do it.
39:34Five, four, three, two, one.
39:38Hands up, hands up, hands up.
39:40We're done.
39:42Good job.
39:43That was intense, wasn't it?
39:44Yeah.
39:48OK.
39:50Naisha, how was that?
39:51Two very passionate cooks.
39:53Let's get right to it.
39:55First dish, pan-roasted pork piccata.
39:58This is served with kale and roasted zucchini.
40:05Pork's cooked beautifully.
40:06Whoever cooked that pork.
40:08Yeah, I love the traditional texture of the piccata sauce.
40:13Usually, a piccata is a lot flatter than that.
40:16It needs more capers, and that brings the salinity and more flavor
40:20to it.
40:23OK.
40:24Next up, we have a crispy veal piccata.
40:26It's served with a puree of cauliflower and asparagus.
40:30I can taste the frothing of the butter if it feels like it's been coated endlessly on top.
40:41It does need a little bit more acid, be a little bit more heavy on the lemon.
40:45The veal, as the hero, for me, is delicious.
40:49I mean, you got to be careful when you have a velvety puree and a buttery sauce.
40:54They sort of become one.
40:56But this is all about the veal and that golden brown bread crumb and the cook on this dish.
41:02All right, will it be the pork or will it be the veal?
41:07Listen, two good dishes, the dish I'm sending home is the pork dish.
41:21Richard.
41:25The dish that I'm going to be sending home is the pork.
41:32That dish was cooked by Misty.
41:37Ah, damn.
41:39Misty, promise me you will not stop cooking.
41:42I'm not going to.
41:42This is just the beginning.
41:43You gave me that confidence I needed to keep you up.
41:45Good.
41:47Thank you so much.
41:48Oh, Mommy.
41:50Oh, man.
41:51Misty, we love you.
41:52Say goodbye to your team and make your way to the elevator.
41:56Thank you, Misty.
41:57Bye-bye.
42:00I, uh, I'm disappointed.
42:02But take care of Misty.
42:06I've learned that if I can do that, then nothing's going to stop me.
42:11Listen, Austin, take this as an honor.
42:14I sent you in here to keep Team Blaze together, and you did just that.
42:17Good job.
42:18My God, I don't ever want to have to do that again.
42:22All of you, get some much-needed rest, because the last thing you all need to do now
42:29is run out of gas.
42:31Good night.
42:32Thank you, Chef.
42:38Next time on Next Level Chef.
42:42Who loves barbecue?
42:43It's game time.
42:44Oh, no!
42:45Alligator.
42:46What the actual hell?
42:47My chicken's raw.
42:48I'm in full-blown panic mode at this point.
42:50Ugh!
42:51Medic!
42:52Bring the heat, guys.
42:53Definitely not your backyard barbecue.
42:55It's like grills gone wild.
42:57Gordon!
42:58Your young gun's firing blanks.
42:59Smoke those two floors above us.
43:01Hell yeah.
43:01Let's go, let's go.
43:02She's a drill sergeant.
43:03Go, Becca, go, go, go, go, go!
43:05I want to throw out.
43:06All due respect, it's a two-dish race.
43:07Are you kidding me?
43:08Mm-hmm.
43:09Are you guys in an alliance now?
43:10Oh, my.
43:11Is this going to be like this all season?