Next Level Chef Season 4 Episode 11 ,
Next Level Chef S04E11
#NextLevelChef
#PrimeUSTV
Next Level Chef S04E11
#NextLevelChef
#PrimeUSTV
Category
😹
FunTranscript
00:00...eating the duck.
00:01It was cooked by Becca.
00:02Thanks, team.
00:03I'm happy it happens that it's over.
00:05And tonight, we're down to seven fantastic chefs.
00:08Beatrice, are you going to keep 10 seconds
00:10or take 10 seconds away from one of your competitors?
00:13Then take away 10 seconds from his time.
00:15Whaaat?
00:16Revenge is the key.
00:18Hee-hee-hee-hee-hee.
00:19Let me taste it.
00:20Whoa, that's very fiery.
00:22Watch out, Bobby. Watch out.
00:23Oh, upstairs.
00:23You're on fire.
00:24.
00:30Welcome back, guys.
00:42Good morning.
00:43Good to see you all.
00:44Oh, hello.
00:45Right, how are we feeling?
00:48Good, Chef.
00:49Excited?
00:50Yes, Chef.
00:51We're down to the final seven fantastic chefs.
00:54But only three of you will make it into the grand finale.
00:58Make sure you're one of them.
01:00Yes, Chef.
01:01Guys, all of you have the chance at winning that year-long mentorship
01:06plus quarter of a million dollar check.
01:08Who wants the money?
01:09Me, Chef.
01:10Who wants the mentorship?
01:11Me, Chef.
01:12With the 250K, after I get out of school, I start investing.
01:15I want to become a restaurateur.
01:17I want to open restaurants.
01:18Become like the modern-day Rockefeller of the culinary industry.
01:21My eyes have been set, locked, and loaded on that final prize.
01:25Okay, Team Blaze, there are three of you still in the competition.
01:28Let's make the final an all-Trail Blazer finale.
01:32What?
01:33At least that will give you a chance of winning.
01:35True.
01:36I still don't think you'd take it, Chef.
01:38Oh!
01:39Like, damn, yeah, okay.
01:42Austin, you're a little under the weather today, I understand.
01:45Yeah, I'd say I'm at about 60% today.
01:47Michael Jordan would score the most points when he had the flu.
01:50So, don't let something like that hold you back today, Austin.
01:53You'll have to carry me off of this.
01:55That could be arranged.
01:57Bobby, my last Team Arrington member standing, the lone wolf.
02:02We're going to the end, Chef.
02:04I see that fierceness in you wrapped up in a beautiful present of kindness.
02:08Yeah.
02:09I've watched your socials.
02:10I know who you are, but I think you're playing coy in this competition,
02:14playing the nice guy.
02:15I am a nice guy, but I'm bringing my game.
02:17We're going to win this.
02:18I love this fierce side of you, Bobby.
02:20Let's get it.
02:21Now, today's challenge is all about small bites that really do pack a punch of big flavors.
02:28We're talking about tapas.
02:30Yes!
02:31I love tapas.
02:33Mi comida es bueno.
02:36My food is good.
02:39For today's challenge, you'll all have 30 minutes to create two tantalizing next-level
02:44tapas dishes.
02:45One meat and one seafood.
02:47Okay, Beatrice and Bobby, you did have the best dishes last time around, so the good
02:50news is you're starting off on top.
02:53Megan, Brandon, and Austin.
02:55You've all secured your place in the middle level.
02:57Okay, Ryan and Arnov, we're back at it again, except this time we're in the basement.
03:01You ready for a tapas throwdown?
03:02Yes!
03:03Yeah!
03:04Now, Beatrice, you had that best dish in the last challenge, which earned you that coveted
03:09time token, which means I've got a very important question for you.
03:13In the platform grab, are you going to keep that extra 10 seconds for yourself, or are you
03:18going to take 10 seconds away from one of your fellow competitors?
03:23Ooh.
03:24Ooh.
03:25I think I'm going to take advantage of my sick fellow over here and take away 10 seconds
03:32from his time.
03:33Wow!
03:34Austin is my fiercest rival.
03:38I want to kick him while he's down.
03:39I don't need that competition.
03:41I'm so pissed off now.
03:43She screwed me over on the last cook by taking my protein, and now she's doing this to me.
03:48So, Austin, on that middle floor, we'll let Brandon and Megan head to the platform,
03:55and 10 seconds later, you will hit that platform.
03:58Understood?
03:59Yes, Chef.
04:00Beatrice, you've used it wisely.
04:01Turn it over.
04:02Mmm.
04:03Thank you very much.
04:05Savage.
04:06Beatrice and Bobby, head to the elevator.
04:08I'll join you there shortly.
04:09Yes, Chef.
04:10Well done, Chef.
04:11Good luck, guys.
04:12Thanks.
04:13Man.
04:14Things are heating up.
04:15It's getting harsh.
04:16It's getting harsh.
04:17The bus.
04:19Open sesame.
04:20Woo!
04:21Let's go.
04:22I'm very glad that she didn't knock off, you know, 10 seconds of my time.
04:35She is clearly not somebody to be messed with.
04:36Bobby, this will be our first time cooking together.
04:38I know.
04:39I'm very, very, very excited.
04:41She wants to win so badly.
04:43I think it's going to be so slay.
04:45Let's do this, guys.
04:46Yep.
04:47I have a lot backed against me in this challenge, but I need to perform in the eyes of adversity,
04:54and I need to show everybody that I mean business.
04:56You got it, Austin.
04:57Cooking in the basement makes everything so much harder because there's so much unpredictability.
05:07It's not working?
05:08No.
05:09You know, I'm definitely terrified of what I'm working with, and I'm terrified of putting
05:12up a bad dish.
05:14But my parents always raised me with this mindset that challenging yourself is the best way
05:19to grow.
05:20Don't say I never did nothing for you.
05:21Appreciate it, Chief.
05:22I got you, bro.
05:23Good luck, guys.
05:24Let's go, guys.
05:25Arnav, Ryan.
05:26Good luck.
05:27Yes, Chef.
05:28All right, guys.
05:29Listen, you're both really, really great cooks.
05:32I'm not worried about that.
05:33Tapas could be so many different things.
05:34It could be meatballs.
05:35It could be pinchos, which are meat on skewers.
05:38But also make sure you're adding your creative take to it.
05:40Yes.
05:41Back together again.
05:42Absolutely.
05:43Give me some.
05:44How are you?
05:45Good.
05:46Austin, how are you feeling about the 10 seconds?
05:50It is what it is.
05:51I'm going to choose to take it personally because that's the fuel for my fire.
05:55Revenge is the key.
05:57She has no idea what she started.
05:59At all.
06:00It's things like this that just get me freaking going, man.
06:05Hello.
06:06Yes, Chef.
06:07Right, let's go.
06:08Tapas.
06:09Three small bites.
06:10Yes.
06:11Meat, fish.
06:12Yes, Chef.
06:13And don't overcomplicate it.
06:14Yes, Chef.
06:15Good luck, guys.
06:16The platform is starting to move.
06:19On your mark.
06:20Get set.
06:23And go.
06:24Let's go.
06:25The very first thing that I see is actually the salt cod.
06:27And this is perfect because this reminds me of a dish called like bunela de bacalao,
06:31which is kind of like a salt cod potato fritter.
06:33One meat, one fish, yes?
06:35Pork cutlet.
06:36That's mine.
06:37Beatrice, you get your protein?
06:38I am gunning for that empirical pork chop, the creme de la creme of pork.
06:42What's your seafood, Beatrice?
06:43What have you got?
06:44What about a creme?
06:45Get whatever you feel.
06:47Really good grabs.
06:48Woo!
06:49Well done.
06:50All right, guys.
06:51Stay focused.
06:52Hold on, Austin.
06:53I'll give you the count.
06:54Go, go, go, go.
06:55Let's go, Meg.
06:56I need chicken.
06:57I know I can build a nice, rich Spanish flavor profile with this chicken.
07:02One meat, one seafood.
07:04I see oysters.
07:05That's what we do in the summer.
07:07Grilled oysters with something spicy.
07:09That's all you need.
07:10Let's go, Brandon.
07:11Wagyu beef.
07:12And octopus.
07:13Classic tapas.
07:14The ten seconds is like an eternity.
07:17This is going to be the most challenging grab I've ever had to do.
07:20Three, two, one.
07:22Austin, let's go.
07:23First thing I see is flank steak.
07:24I butchered flank steak a couple cooks ago.
07:26Time to redeem myself.
07:27Beautiful ingredients.
07:28I want prawns, head on shrimp, something nice.
07:31Muscles.
07:32We have amazing peppers.
07:34And all I see is muscles.
07:37That sucks, but I'm stuck with what I have.
07:40Come on.
07:41Let's go.
07:42Damn it.
07:43I don't have any citrus.
07:45I don't have any herbs.
07:46I might be in trouble.
07:48Arnav and Ryan, it is time to go.
07:51Sardines over here in Hague.
07:52Pig's ears.
07:53Flavvy pieces of collagen.
07:55I'm like, okay, I'm definitely not taking that.
07:57Lamb kidneys.
07:58Like really, like, that's a little gross.
08:01Pig's ears.
08:02Pig's ears.
08:03I don't even want this, but it's what I got.
08:05Make sure you get a seafood.
08:06There's sardines over here.
08:07I'm taking those.
08:08So olives, olives.
08:09That's a Spanish gold right there.
08:11If you can grab it, you can get it.
08:12And if you can grab it, it's yours.
08:13Back to your station.
08:15Two amazing tapas dishes.
08:17Your 30-minute starts right now.
08:18Heard, chef.
08:19All right, Arnav, what'd you grab?
08:21So we have some sardine filets.
08:24I'm going to do it on a crostini with some garlic
08:27and the sun-dried tomatoes.
08:29Okay.
08:30All right, so sardines on toast.
08:31Then I have my lamb kidneys.
08:32Have you ever cooked with them before?
08:33Absolutely not, chef.
08:34Okay.
08:35I'm definitely panicking a little bit.
08:37These lamb, like, got splattered everywhere.
08:39I don't know how I'm supposed to cook these.
08:41I don't know what it tastes like.
08:43This is just, like, complete garbage.
08:45I kind of like the idea of the kidneys maybe being on a skewer.
08:48Heard, chef.
08:49And then just a sauce, because the kidneys usually want some spiciness
08:52to sort of glaze over them after they're done.
08:54That's one idea.
08:55Remember, two dishes, though.
08:56So you got a lot of work to do.
08:57Heard, chef.
08:58Ryan.
08:59Hey, chef.
09:00What'd you grab?
09:01So I got pig's ears.
09:02I got hay.
09:03To be honest with you, I haven't worked with pig's ears too much.
09:04Floppy pig's ears.
09:05What am I going to do with this thing?
09:07Treat the pig's ears like you would bacon.
09:09Heard.
09:10You know, you've been making these, like, soulful bolognese.
09:11Yes.
09:12So, like, make that real soulful dish.
09:13Heard.
09:14Lots of garlic.
09:15And then you can just stuff those peppers.
09:16Heard.
09:17With that pig ear mixture.
09:18None of you are wearing blaze blue, but I promise I'm going to try and get you out of
09:22this basement, okay?
09:23Thank you, chef.
09:24Thanks, you're welcome.
09:25Beatrice, what did you grab?
09:26So, I have eggplant.
09:27I have homo and barico pork chops.
09:28I have some beautiful red prawns.
09:30I'm going to take the heads off, but I'm going to present them on a skewer.
09:33Are you going to make a little sauce out of the heads?
09:36Yes, chef.
09:37I love that.
09:38And then, how are you going to present that pork?
09:39So, I'm going to slice it.
09:40Right.
09:41And then serve it with, like, a little plum glaze on top of it.
09:43That was interesting with Austin.
09:45Why Austin?
09:46I think he's a really fantastic chef, but this is a competition first and foremost.
09:49So, you should take it as a compliment, to be honest.
09:51He's my biggest competition.
09:52Austin, what'd you grab?
09:54So, I got some flank steak, chef.
09:56I'm going to do a little potatoes bravas.
09:57Love that.
09:58I'm going to make, like, a nice little sweet tomato chutney to go over it.
10:01And what are we thinking with the seafood dish?
10:03So, um, yeah, he's still trying to figure that out.
10:07I don't know what the hell I'm going to do with the mussels.
10:10Are you familiar with cooking tapas?
10:12Is this something that you do?
10:13Uh, chef, not really.
10:15Mussels and serrano, love that.
10:17Nice cured meat, porky, bright.
10:19Oh, man.
10:20How are you feeling?
10:21My stomach's not really acting right now.
10:22Fair enough.
10:23Fair enough.
10:24Fair enough.
10:25Fair enough.
10:26I feel exhausted.
10:27And I can't come up with a damn thing.
10:30Like, I'm screwed.
10:33Box.
10:34Guys, five minutes down, 25 left, okay?
10:38Austin's mind is at work.
10:40A little behind.
10:41I'm kind of drawing a blank on how I want to make this muscle.
10:43Okay, well, let's start getting some ideas on working here.
10:47Yes, chef.
10:48So, thinking skewer?
10:49Yeah, skewer.
10:50Potentially, okay.
10:51Think about a really nice biberical ham vinaigrette to kind of add another layer of flavor.
10:55No, that's actually a pretty good idea.
10:57Keep cooking.
10:58Megan, what did you grab?
11:00What did you grab?
11:01I grabbed chicken thighs and oysters.
11:03With the chicken, I wanted to make kind of a pepper tart.
11:06And then with the oysters, what I wanted to do was a harissa butter with cherry peppers and a little white wine.
11:11Ooh, a little spicy, a little sweet.
11:12Exactly.
11:13Kind of like you.
11:14Exactly.
11:15Love it.
11:1612 minutes down, okay?
11:1818 minutes to go, guys.
11:19Yes, chef.
11:20Brandon, what are you making here?
11:22Wagyu and serrano ham meatball.
11:25Pork and beef together in one bite.
11:27That's right.
11:28And what's your seafood bite?
11:29I'm going to do a chipotle octopus that's charred.
11:31How are you serving your octopus?
11:32With the salad that I'm building right now.
11:34I'm going to whip some cream also.
11:36Whipped cream?
11:37I don't really see whipped cream with octopus often.
11:40Heard.
11:41You know what I mean?
11:42Yep.
11:43Do you, but be careful, right?
11:44All right, I've got to really push.
11:47Okay, we've got this going, we've got that going.
11:49What else are we going right now?
11:50I need to get my mayonnaise going, so let's get that going.
11:52Right, Bob, what'd you grab?
11:54Chef, I've got over here my pork cutlet.
11:56I've got the salt cod, which I was actually really hoping for.
11:59Salt cod, I'm basically going to be turning into a guinello sabaccalao, a nice potato fritter.
12:04I feel like salt cod whipped with potatoes, it is one of the most delicious, classic things that you can eat.
12:10Rinse it off before you start cooking.
12:11You have to be very careful when it comes to salt.
12:13Absolutely.
12:14Guys, tapos arrive, tapos goes well with a cocktail.
12:18Grab whatever you need to make an amazing sangria.
12:21Non-alcoholic, alcoholic, it doesn't matter.
12:23Thank you, chef.
12:24I don't even look, I just grab this bottle of rosé because that's going to work just fine with whatever I want to do.
12:29A delicious sangria, yes?
12:31Hurry up.
12:32Beatrice, you're 18 years of age, right?
12:33Yes, chef, I am 18.
12:34I'll taste that cocktail for you, okay?
12:35Yeah, yeah.
12:36I don't want you to be mad, okay?
12:37I know, I know.
12:38You don't got to tell me twice.
12:39I don't want you to be mad, okay?
12:40I know, I know.
12:41You don't got to tell me twice.
12:42I don't want your mum WhatsAppping me, okay?
12:44All right, platform's on the move.
12:47Grab ingredients to make a beautiful sangria.
12:49Think about those beautiful, like Cointreau, orange liqueur, juices.
12:54I go into the sangria grab trying to get things that I can also utilize in my dish.
12:59So I grab the lime juice because I need acid in my cook.
13:02I grab the basil because I need freshness.
13:04I need both of those ingredients, which I didn't get on the first grab.
13:09What goes great with tapas?
13:11Sangria.
13:12You can make an alcoholic or non-alcoholic sangria.
13:15I'm not of legal age to drink.
13:17Definitely wouldn't know a whole lot about how to make a sangria.
13:20You can grab any ingredients that you want, okay?
13:22You got everything you need?
13:23Yeah.
13:24Okay, back to your station, okay?
13:26Arnav, where do you live right now?
13:28I mean, I live at college in a frat house with all of my friends.
13:31And are you making lamb kidney tapas at the frat house?
13:34Not at all.
13:35I think some of my brothers would pass out if they saw lamb kidneys.
13:39Twelve minutes left, guys.
13:41Twelve minutes left.
13:42Watch your meatballs.
13:45They're getting too much color.
13:47They're already starting to burn.
13:48You want your meatball to be perfect.
13:50Not overcooked.
13:51Right, Brandon?
13:52Yes, sir.
13:53Are you going in the oven with these or are you waiting?
13:55I am going to go in the oven with those, yes.
13:57You know, the pressure is on.
13:58The last thing I need is burnt ragu meatballs.
14:01Ever made a sangria before?
14:07It's been a minute, but I'm going to bring back what I remember.
14:10For many years, I was actually like a New York City bartender.
14:13It was all on us to actually memorize drinks and I knew 1,200 different cocktails that I just had committed to memory.
14:20But now, it's not that easy.
14:22I've actually been sober for 10 years.
14:25Congrats.
14:26So, this would be something I'm very familiar with, but at the same time.
14:28But you can still make amazing cocktails.
14:29Absolutely.
14:30No excuses, chef.
14:33It's only 10 minutes.
14:34All right, chef.
14:35You're getting fired up.
14:36Ryan, you have this beautiful ragu of pig's ears.
14:37You're stuffing the pepper, right?
14:38Yes, chef.
14:42Hey, hey, hey.
14:43Keep an eye on these.
14:44Keep an eye over here.
14:45I know you got to make things happen, but be careful, please, okay?
14:47One of them is looking a little burnt.
14:49One of them is looking raw.
14:50I'm like, bro, are you guys in the same pan or not?
14:52My biggest concern with those skewers is making sure nothing's raw in there.
14:56Yes, chef.
14:59Bobby, check this salted cup.
15:02Just taste the salt on them.
15:04I taste the one you cooked there.
15:06As I'm tasting it, the fritter is actually really salty.
15:10Really salty.
15:11Did you rinse it off before you cooked it or not?
15:14I'm sorry, chef.
15:15I missed that memo.
15:17I should have washed that fish.
15:19This is not good.
15:21Do you need a salt to counteract that saltiness?
15:23Yeah.
15:26Watch out, Bobby.
15:27You're on fire.
15:28Watch out.
15:29I'm so focused on my fritters.
15:30I am completely oblivious to the fact that my rag is now, you know, like about a foot high in fire.
15:35I'm sorry, chef.
15:36Thank you, chef.
15:37This is turning into a really bad day.
15:42Bobby.
15:45Gentlemen, you're up against it.
15:47Pick up the pace, okay?
15:48Hurry, chef.
15:49Listen, tapas, the thing about it is it requires lots of detail.
15:52So keep moving, right?
15:53Keep moving.
15:54Yes, chef.
15:55It's my first time doing two plates.
15:57And now I'm in the basement working with two ingredients that I've never seen before.
16:00I need those lamb kidneys to cook evenly.
16:03But I'm trying to take it one step at a time and climb my way out of this basement.
16:07Is that the sauce for the kidney skewers?
16:09Yes, chef.
16:10Okay.
16:11Spicy and acidic, right?
16:12Because the kidneys can be really gamey.
16:14Yeah.
16:15So you want to cut through that gaminess with the acid and the spice.
16:18Let's go.
16:19Let's go.
16:20Let's go.
16:21Vamanos.
16:22Big, bold flavors.
16:23Fun dishes.
16:24Take us to a trip to Spain, right?
16:26You tasted that, right?
16:28Yes, chef.
16:29Let me taste it.
16:30Added a little more maraschino cherry juice to bring up the sweet factor.
16:33Well, that's very fiery.
16:35I mean, everybody's palate is so different.
16:37So we'll go with a strong sangria.
16:40I'm a rosé all-year kind of girl, so this is absolutely excellent.
16:45Guys, eight minutes to go.
16:46Yes, chef.
16:47Power time.
16:48Yes, chef.
16:54Austin, I taste that steak.
16:55It needs some more love, some seasoning.
16:57Yes, chef.
16:58Yeah, tapas.
16:59Sexy, nice, beautiful bite, right?
17:00Yes.
17:01I'm gonna pack a lot of punch.
17:02One bite that says, I am the next level chef.
17:04Yes, chef.
17:05I won't let you down.
17:07No, you don't let yourself down.
17:08This is the way you guys are determining your spot in this competition, right?
17:11Yes, chef.
17:12Absolutely.
17:14Keep going, Brandon.
17:15Big push, yeah?
17:16Will do, chef.
17:17Big push.
17:18Make sure you give yourself a taste of that octopus.
17:21Yes, chef.
17:22This competition, it's really getting down to the wire, but I know that I have what it takes to get there.
17:28Don't forget about those meatballs in the oven.
17:29You want them not overcooked, right?
17:31Yes.
17:32My dream is to be a household name, and having three culinary geniuses in your corner to propel my business.
17:40That's what keeps me up at night, and that's what wakes me up in the morning.
17:47We good?
17:48Yes, chef.
17:49Yes, chef.
17:50Just making sauce.
17:51Bobby, just put a bowl on top of that kebab so it cooks.
17:54Thank you, chef.
17:55Still got six minutes to go, yes?
17:57Copy that.
17:58Yes.
17:59Thank you so much, chef.
18:00Chef, I don't know how to open these bottles.
18:04Okay, don't worry.
18:05I'll open it.
18:06Just don't worry.
18:07I don't drink, so the fact that I have to open these bottles now, I'm like,
18:10Chef Ramsay, help me.
18:12Both open.
18:13Let's go.
18:14Hey, hey, hey.
18:22They're struggling up there.
18:23I can tell.
18:24I can hear it.
18:25Pig's ears, go this, that.
18:27Ryan, when did you start cooking in professional kitchens?
18:30Like 17 years old.
18:31Almost like 16, 17.
18:32For a while, though.
18:33Yeah, I've been in the kitchen for years, chef.
18:35Yeah, you're not as young a gun as the young guns on your team.
18:38No, chef.
18:39I got years of experience behind me.
18:40Yeah, I've been in the kitchen for years, but this competition, you know,
18:43this competition has been the most jam-packed experience in my life.
18:48I'm doing it for my family, my baby girl, for my girlfriend,
18:52to give us the best life that, you know, I know we all deserve.
18:56Listen, here's the thing.
18:57The kidneys, the sardines, the pig ears, these are tough basement ingredients,
19:02but they're all very, very classical in the world of tapas, right?
19:05Sardines on toast, that is iconic, okay?
19:08Pig ears and a stuffed piquillo pepper, iconic.
19:11Okay, I love your cooking like a tornado on nor'easter.
19:15Ryan, the new name for the nor'easter coming through here.
19:18I cook like that, too, when I'm competing.
19:20We're not gonna forget about the sangria, right?
19:23No, chef.
19:24So what do you have over here?
19:25Well, I'm going for a mocktail with my sangria.
19:27That's great.
19:28So I got some ginger and strawberry, and I'm gonna infuse it with a little bit of plum.
19:31Yep, boom, done.
19:32Ryan, what about your sangria?
19:33Pineapple, vodka, mint?
19:35Hell yeah.
19:36Pear?
19:37Okay.
19:38Thank you, chef.
19:39Two minutes, two minutes.
19:40Start plating.
19:41Start plating.
19:42You got a lot to plate.
19:43You got one seafood dish, one meat dish, and the sangria.
19:45Chef, you want to give the sangria a little taste?
19:48Okay.
19:49Nice.
19:50Nice.
19:51This is the challenge with tapas.
19:52It's a lot more work, it's a lot more detail when it comes down to the plating.
19:56Megan, how's your tart looking?
19:59Right now, I'm gonna spoon the harissa butter over the top of them.
20:01Nice.
20:02With my oysters, I'm just gonna nestle them in here.
20:04Are you using the seaweed?
20:05Yes, chef.
20:06Of course you are!
20:07Girl from the Northwest, gotta use our seaweed.
20:10Ninety seconds, guys.
20:11Yes, chef.
20:12Platform's on the move.
20:13Heading down the basement first.
20:14Heard, chef.
20:15Beautiful plate.
20:16Brandon, don't forget about those meatballs in the oven.
20:19Meatballs, Brandon!
20:23Come on, Brandon!
20:25Ow!
20:26I literally just dropped my meatballs on the floor.
20:31Let's go!
20:32I can't serve them.
20:33There's no time left.
20:35What the hell is going on right now?
20:37Go, go, go, go!
20:41Come on, Brandon!
20:42You only need three small bites, right?
20:44That's all I got.
20:45I had made a couple extra to make sure that I was able to taste it.
20:48Two of them have fallen on the floor.
20:50These three are going on a plate.
20:5430 seconds left.
20:56Let's go, Arnav.
20:57Let's go, Ryan.
20:59Make sure you get the sauce on that, Arnav.
21:00Yes, chef.
21:01Platform's here, Arnav.
21:02Yes, chef.
21:03Platform's here, Arnav.
21:04Ten seconds, guys.
21:05Okay, let's go.
21:06Go, go, go.
21:07Make sure we get to that platform.
21:08Sangria.
21:09Don't forget the sangria.
21:10Three, two, one.
21:14Nice job.
21:15Guys, it's coming.
21:16Heard.
21:17Nice job, Megan.
21:18Let's go, Brandon.
21:19Let's go, Austin.
21:20Yes, chef.
21:21Let's go, Austin.
21:22No missed platform.
21:23Hurry up.
21:25Come on, Brandon.
21:26Drink on the bottom.
21:27Don't forget the sangria.
21:28Drink, drink, drink.
21:29Let's go, hurry up.
21:30Platform's coming.
21:31Come on, stretch.
21:32Come on, stretch.
21:33That's the sangria for 12.
21:34Oh, .
21:35Platform's here, guys.
21:36Go, go.
21:37You've got to go.
21:38Go now.
21:39Thank you, chef.
21:40Coming right now, chef.
21:41Let's go.
21:42Drinks on the bottom.
21:43On the bottom.
21:44Let's go.
21:45Put your glass in there.
21:46That's it.
21:47Good.
21:48Let's go, Bobby.
21:49Now, give me the drink.
21:50Let's give me the drink.
21:51Oh, .
21:52Ah, .
21:53It's all good.
21:54That was tough.
21:55Oh, my lord.
21:56Look at those colors.
21:57Beautiful.
21:58Really beautiful.
21:59Should we start at the basement?
22:00Yeah, please.
22:01Head on down.
22:02Let's go.
22:03Look at those colors.
22:04Beautiful.
22:05Really beautiful.
22:06Should we start at the basement?
22:07Yeah, please.
22:08Head on down.
22:09Let's go.
22:10Let's go.
22:11Let's go.
22:12Let's go.
22:13Let's go.
22:14Let's go.
22:15Let's go.
22:16Was there anything left on those grams in the basement?
22:17There was not much left, so we definitely did not have the choice proteins for sure.
22:22So this first dish here, this is a classic sardines on toast with sun-dried tomatoes.
22:27And we have deviled lamb's kidneys.
22:29And then for the sangria, we have ginger cherry sangria, non-alcoholic.
22:38Sardines are actually quite tasty.
22:40Delicious.
22:41Perfect for tapas.
22:42Kidneys need a touch more seasoning for me.
22:44If it'll be deviled, then it needs to be really fragrantly deviled.
22:47Kidneys a little bit undercooked for me.
22:50Yeah, I mean, I think the kidneys are cut differently, so one is a little undercooked.
22:54I wish the sauce sort of coated the kidneys a little bit more.
22:57Our next chef over here, we have fresh hake with cherry peppers and an avocado crema.
23:03A pig's ear stuffed piquillo pepper.
23:05Wow.
23:06And the sangria is cucumber, pineapple, and mint.
23:13Tough on this one, whoever got that pig's ear.
23:15But it's really nice.
23:16It's uplifting with that rich spice.
23:18The hake is cooked beautifully.
23:21Delicious.
23:22Love that.
23:23Especially with the crispy skin.
23:24And the sangria is matched beautifully.
23:26Next.
23:27Should we move to the middle floor?
23:28Yes, please.
23:29Okay, we have a flank steak patatas bravas, traditional pepper tomato sauce on the bottom.
23:36Alongside that, we have grilled mussels with an Iberico ham vinaigrette.
23:40And a sparkling sangria with cranberry and basil.
23:44I have 10 seconds taken away from me, and I couldn't taste any of the dishes.
23:51I don't know how this is gonna go.
23:53The flank steak is cooked beautifully.
23:55And the patatas bravas, smart move.
23:57And the mussels are excellent.
23:58The vinaigrette is just beautiful.
24:00Really nice sangria.
24:01A lovely combination, whoever made this.
24:03I trained at a three Michelin star restaurant in Spain, and I think this chef did too.
24:08It feels good.
24:10Like, I had so many disadvantages today.
24:12Just imagine what I could have done if I was at 100%, right?
24:16Next up, we have a chicken and pepper tartlet, and a baked oyster.
24:21This is served over its natural seaweed.
24:23And here we have a sort of late summer sangria served with pomegranate.
24:30Oysters are delicious.
24:32Enriching all that sort of basque oil fragrance.
24:35Beautiful.
24:36The second, crustart, such harmony of flavors, and topped off with that summer take on the sangria.
24:41Pretty good.
24:42Wow, I mean, I want to book this chef for a party.
24:44Like, this is what tapas is all about.
24:46And the take on barbecue oysters is fantastic.
24:48I will happily come cater a blaze party.
24:51Like, don't have to ask me twice.
24:54Next up, we have meatball.
24:56This is made with ground wagyu and serrano ham, and a charred octopus, and white sangria with fresh peach.
25:06Octopus is delicious.
25:08When you mention the word meatballs, I got excited.
25:11Sadly, these are really dry.
25:14The meatballs are burnt.
25:16Maybe that's why we got a pitcher of sangria to sort of wash it down there.
25:21Shall we move to the top floor?
25:23Yes, please.
25:25This is the red shrimp with a shellfish pinaigret and some pickled anchovies.
25:29The second one is a iberica pork cutlet.
25:32And the sangria is blood orange, strawberry, and pear.
25:40Well, both dishes are really stunning and beautiful to look at.
25:45Maybe a little bit more salt on the pork and a little bit more acidity in the sauce, but visually they're breathtaking.
25:51This is really quite pleasurable to enjoy.
25:53I can totally picture myself with my friends at a bar enjoying these beautiful tapas.
25:59This is a traditional salt cod Spanish fritter.
26:02The second one is a grilled marinated pork kebab.
26:05The sangria is a fused agroni.
26:10Visually, I love both of these tapas.
26:12Really authentic flavors that you recognize with Spanish cuisine is right there.
26:18I'm genuinely concerned about my confitters.
26:21Please don't be too salty.
26:23The texture of the croquette is amazing.
26:27However, it's slightly let down by the amount of salt that's in this.
26:35The salt cod is really, really salty.
26:37And I wish that the sangria gave it a little bit more of a reprieve from the salt.
26:41Listen, we've got a lot to discuss.
26:44All of you, please give us a moment, shall we?
26:51Not again.
26:53Listen, the standout with the oysters.
26:54I mean, they were just cooked beautifully.
26:56I think as far as a menu is concerned, that was my favorite menu.
27:00A hundred percent.
27:01And it gave that sort of a light summer vibe.
27:02Yeah.
27:03And another great standout was that flank steak and those mussels, the vinaigrette and the mussels.
27:07I mean, that is Spain on a plate right there.
27:09It takes me back to the port of Barcelona.
27:11And believe it or not, that was actually from the chef who had 10 seconds last to compose that dish.
27:17Really?
27:18It was.
27:19Wow.
27:20God, how salty were those fritters?
27:21Very salty.
27:22Extremely salty.
27:23Maybe the saltiest thing I've tasted in this competition.
27:25That was Bobby, by the way.
27:26No, it wasn't.
27:27It was Bobby.
27:28This is not good for me.
27:30Just not good.
27:32Meatballs, what a letdown.
27:34Did you say that was Wagyu?
27:36It was at one point Wagyu.
27:38Listen, the dish is bad and then you say it's Wagyu and then it becomes like disrespectful.
27:41Oy.
27:42The sardines are actually quite light and the letdown on that combination was the undercooked
27:47kidneys.
27:48You nailed it.
27:49Some are cut evenly and unevenly.
27:51Right.
27:52Yeah, a great idea, just not well executed.
27:54No.
27:55No.
27:56What a shame.
27:57I want one of those sambarillas right now.
27:59Shall we?
28:00We all agreed that there were two amazing individuals that really produced super creative
28:11tapas style dishes.
28:12Those two will move into that top level kitchen across the next challenge.
28:19The first dish is the mussels and the flank steak.
28:26Congratulations.
28:27Really well done.
28:28This is why I use my time token on him because he's a scary .
28:36Thank you so much.
28:37There was a lot riding against me today.
28:40And for me to just push through and do what I did.
28:42I mean, it's incredible, yeah.
28:47The second top dish of the night, the chicken thighs and oysters.
28:56Well done.
28:57Exceptional.
28:58Thank you so much.
28:59Really well done.
29:00See what happens when Nyesha's pushing you.
29:07Right.
29:08Both fantastic tapas dishes, but only one of you can earn this incredible time token.
29:13This will give you an advantage of either a 10 second additional grab or you get to penalize
29:20a competitor and take 10 seconds off their allotted time.
29:24If I win the time token, I'm absolutely using it on Beatrice.
29:27Because at this point, it's all still fresh in my mind.
29:29The wound is still healing.
29:31The top delicious tapas platter of the day.
29:36I honestly think it's going to be Austin.
29:39He's going to use that on me now.
29:41Was made by.
29:46Both fantastic tapas dishes, but only one of you can earn this incredible time token.
29:56The top tapas platter of the day.
29:59Was made by.
30:02Megan, congratulations.
30:05Well done.
30:08Be well done.
30:10Amazing.
30:11Congratulations.
30:13I got a fancy little time token, but it can be a blessing and it can be a curse if it's
30:18not used wisely.
30:19Okay.
30:20Now for the not so positive news.
30:22The first dish that's heading into the elimination were the Wagyu meatballs.
30:32Joining Brandon in the elimination is the lamb kidneys.
30:40The third and final individual into the elimination is Bobby.
30:50I dropped the ball today in a way that I am not proud of.
30:53So I just need to actually like shake that off and get through this.
30:56For the elimination challenge tonight, we're going to stay in Spain.
31:00All of you will have 25 minutes to create your take on a delicious next level paella.
31:08Let's go.
31:09Okay.
31:10Going against Brandon and Bobby is definitely terrifying.
31:13Bobby is one of the strongest chefs here.
31:15And Brandon is definitely a force to be reckoned with.
31:17I'm just going to try and make sure that I don't get in my head about it.
31:20Just focus on making the best paella the judges have ever seen.
31:23All of you head the elevator.
31:24I'll see you there.
31:25Sure.
31:26Best of luck, guys.
31:27Let's go.
31:28Let's go.
31:29Get that rice going right away, guys.
31:31Bobby, last man standing.
31:32Take it all the way, baby.
31:34Yes, chef.
31:36I've never done this.
31:37So be vocal.
31:38You've never done paella?
31:39Nope.
31:40Not yet.
31:41Never made paella.
31:42That's not good.
31:43Oh, there we go.
31:46He's just...
31:51How are you?
31:52A little people.
31:56Right, gents.
31:57Come over, please.
31:58You got this, buddy.
31:59We've got a 25-minute cook.
32:00Think about it.
32:01Not every protein takes 20 minutes to cook.
32:03That's right.
32:04Okay, so be smart.
32:05The very best of luck to all three of you.
32:06Line up, please.
32:07Let's go.
32:08Let's go, Brendan.
32:09Let's go, Bobby.
32:10Platform is moving.
32:11On your mark.
32:12Get set.
32:17Go, go, go.
32:19Sausage.
32:20That's going to be mine.
32:21Three proteins in there, yes?
32:23And I see these beautiful clams.
32:25Clams!
32:26Yes!
32:27Baby octopus.
32:28This is going to be perfect.
32:29It's going to cook really quickly.
32:30We've got snails here.
32:32Oysters here.
32:33Chicken.
32:34Smoked sausage.
32:35Mussels.
32:36And mussels.
32:37Oh, I know exactly what I'm going to do.
32:38Just watch.
32:39This is exactly what I want to trim.
32:40Squid, chorizo.
32:41I'm like, perfect.
32:42Okay, we get the white wine.
32:44Rice there, yes?
32:45Of course, I got my tube of rice.
32:47The only thing I wish I had was white wine.
32:49Sherry, sherry, red wines.
32:51Paella definitely needs, like, bold flavors.
32:53And some white wine, that is vital.
32:56Red wine.
32:57Why is there no white wine?
32:58Oh, great.
32:59Now I have to find out some way to give it some complexity,
33:02give it a little more flavor.
33:04Guys, be open to communicating, too,
33:06because I don't know everything about this.
33:08Just think about it like a Spanish-style risotto.
33:10Build that, build flavor into your proteins,
33:12and then just combine it all together, okay?
33:14Just get the rice cooking.
33:15That's all you need to focus on right now.
33:17Copy that.
33:18Brandon, what do you grab?
33:19You grab chicken?
33:20I grab chicken, I grab mussels, and I grab chorizo.
33:23Chorizo and sausage.
33:24Good.
33:25Great combination there, yes?
33:26Absolutely, chef.
33:27Have you ever made a paella before?
33:28I've made a couple paellas on my day.
33:30Good.
33:31I've cooked hundreds of paellas.
33:32I've worked for a Michelin,
33:33started a Spanish restaurant.
33:34I can cook a paella in my sleep.
33:36Brandon, please get that rice on.
33:38Four minutes down.
33:39Four minutes down.
33:41The key to the paella is making sure that it's not super runny.
33:44Not runny.
33:45Gotcha.
33:46You do not want it to be runny.
33:47Al dente.
33:48More stock in your paella, okay?
33:50You don't want it soup, but you don't want it, like, hard either.
33:52Yes, chef.
33:53Take it, chef.
33:54What is going on right now?
33:55They might as well just cook it for him.
33:59Yes, we got this.
34:01Right.
34:02Okay, young man, what did you get protein-wise?
34:03So I got shrimp, squid, and some chorizo.
34:06I'm going to get my chorizo in the pan with my onions, bell peppers.
34:10Nice, nice.
34:11And what are you going to do?
34:12Is sherry white wine there?
34:13What are you going to put in there if you glaze?
34:14No, I didn't have any wine.
34:17So I'm going to add some of the remaining shrimp heads,
34:19trying to make a shrimp head oil that I can use to dress the plate with a lid up.
34:22Love that.
34:23Good job, Arnav.
34:24Guys, we're halfway here.
34:2512 minutes gone.
34:26Just over 12 minutes to go.
34:27This is a soup.
34:29Cook faster.
34:30You want it almost like a little sort of firm risotto
34:33to start to caramelize the bottom.
34:36There's no way that's going to reduce in time.
34:38I'm utterly f***ed at this point if this doesn't get cooked
34:40because I can't serve soup to the mentors.
34:43Reduce the f*** down.
34:45It's a complete disaster.
34:47Oh, oh my God.
34:49F***.
34:55Under 10 minutes to go, guys.
34:5710 minutes to go.
34:58Please get your rice cooked, guys.
35:00Yes, chef.
35:01It needs stock.
35:02Come on.
35:03Otherwise, we're never going to get the rice cooked in time.
35:06I'm just trying to drink up everything that Chef Ramsay is telling me,
35:08but I don't understand how this is even going to make sense.
35:11It'll evaporate.
35:12I promise you.
35:13It'll evaporate and grow.
35:14I'm going to take a shot.
35:15Just hold your nerve.
35:16Thank you, chef.
35:17You have to trust the master.
35:19It's going to...
35:20Bobby, just wash out.
35:21This might just get that burn flavor from the butane.
35:23It's not going to be a good aftertaste.
35:25Have enough.
35:26I put my octopus on the grill.
35:27I want to get this cooked as quickly as possible,
35:30but you can overcook octopus very, very easily.
35:34Guys, eight minutes to go, yes?
35:36Yes, chef.
35:37Brandon, your rice going to be done on time?
35:41Man, I want to help Brandon, but he's not responding.
35:46I got my game face on.
35:48I just need to focus on my paella.
35:50Really nice, Brandon.
35:51Yeah?
35:52Yeah, that's it.
35:53Reduce all the way down now.
35:54Yes, chef.
35:55Yeah, what flavor of stock have you got?
35:56I got chicken, so I'm going to make a piquillo aioli
35:59to go with that as well.
36:00Other than the top, yes?
36:01Yes, chef.
36:02Good.
36:03Okay.
36:04Four minutes, guys, yes?
36:05Four minutes.
36:08How's it doing?
36:09Yeah?
36:10I got a lot going on here, young man, yes?
36:12You want to enhance this flavor now, right?
36:14I got a ladle of stock in there.
36:15Good cover.
36:17Covering the paella.
36:18It's a good call.
36:19Arnold's pulling out all the secrets over there, man.
36:21Final two minutes, guys.
36:22All right, chef.
36:23Stop building out, young man.
36:24Please.
36:25Taste, Bobby.
36:26Taste, taste, taste.
36:27All right, Bobby.
36:28Think about your final presentation.
36:29Thank you, guys.
36:30All of that liquid, it actually came down.
36:32It absorbed in the rice and disappeared.
36:34I don't even understand this witchcraft.
36:35Don't forget about citrus as well, my man.
36:37Brandon, make it look sexy, man.
36:38Make it look sexy.
36:3960 seconds, guys.
36:4260 seconds.
36:43Let's go.
36:44Woo!
36:45Cemetery.
36:46Make it look like a fan.
36:47Fan it out.
36:48Where the is my squid?
36:5020 seconds to go.
36:51Right here.
36:52Arno, Arno.
36:53Arno, Arno.
36:54In on there.
36:55Yeah.
36:56Get it on there.
36:57Go down.
36:58Go down.
36:5910, 9, 8, 7, 6, 5, 4, 3, 2, 1.
37:04Stop!
37:05How's it there?
37:06Woo!
37:07Yes!
37:08I am proud of you.
37:10Richard Neisha.
37:11That was electrifying.
37:12What an extraordinary cook.
37:13What a performance.
37:15Let's start off with this one here.
37:17This is paella with beautiful head-on prawns and squids with a chorizo.
37:27This is a really good rendition of an authentic paella.
37:34With the shrimp head flavor, I'm getting all of that shellfish.
37:37The chorizo works really, really well.
37:39It's like a well-executed dish, but I wish it had a little bit more oomph to it, right?
37:43Yeah, interesting take on a paella.
37:45However, it lacks a little bit of depth.
37:47Sort of a light approach to a paella.
37:51Second one.
37:52The three proteins are used here.
37:54Chicken, mussels, and a smoked chorizo sausage.
38:04Wow.
38:05Really smoky depth of flavor.
38:07It's almost like each grain of rice has been cared for.
38:10Yeah, this one's strong with those smoky sort of notes.
38:13The aioli lifts it up to another place.
38:17And finally, this is an octopus, clam, and fresh Italian sausage paella.
38:28What I really love about this is how balanced and how much finesse is in this dish,
38:33especially with some of the salty ingredients, the sausage and the clams.
38:36Yeah, I mean, with this paella, I'm getting a really nice saffron flavor and aroma.
38:41But this sort of charred, smoky notes coming off of the octopus.
38:45Just a little bit overcooked.
38:48Three outstanding individuals.
38:51Sadly, one has to be sent home.
38:54Naisha, please, which paella are you eliminating?
39:01For me, you know, I think about paella as such a traditional old world dish.
39:05And I think for me, the one that at least feels that sort of essence is the paella with the prawns and the squid.
39:16Richard, which are you sending home?
39:21Three great renditions of paella.
39:24One just doesn't quite coax as much flavor as the other two.
39:29The dish that'll be eliminating is the paella.
39:32With the prawns.
39:39That paella was cooked by Arnav.
39:49Nineteen years of age.
39:51What a blessing and what a performance.
39:53It's definitely tough.
39:54I obviously wanted to be that next level chef, but I was doing this competition to prove it to myself, prove it to my parents.
40:02So it's an honor to be able to be here and cook and make them prep.
40:07Arnav, there's one thing that this competition has done for you and I is confirm that culinary is in your DNA.
40:15Yes.
40:17It's been an absolute honor to be able to learn from you, cook for you guys.
40:21It's been the experience of a lifetime.
40:24It's been an absolute pleasure.
40:25Matt.
40:27Well done, bud.
40:28Well done.
40:29Seriously well done.
40:30Good luck.
40:31I'm going to go back to college, finish my degree, but I've learned so much in this kitchen.
40:36I appreciate all the ups and downs that I've had and all the friends and, you know, even some enemies that I've made along the way, but it's been a great ride.
40:44Wow, all of you.
40:45It's coming down to the wire.
40:46It really is.
40:47I think you can see that.
40:48It's time for all of you to take a well-earned rest because I promise you next time you'll be working your fingers to the bone.
40:57Good night.
40:58Good night.
41:02I'll still feel better, bud.
41:03Thank you, chef.
41:04Well done.
41:06To the bone.
41:07We're going to have to cook something bone-in.
41:10Next time on Next Level Chef.
41:13We all have a one-