Next Level Chef Season 4 Episode 12
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00:00Nice in the air!
00:01Oh no, you young man, what a performance.
00:03I wouldn't trade this experience for anything else.
00:06And tonight, there's six of you left.
00:08Down to the wire.
00:09Woo!
00:10Cooking is the best thing ever!
00:11This challenge is completely stacked against me.
00:13Let's go, Ryan!
00:14I'm still figuring it out as I'm going.
00:16Good luck!
00:17Help each other out!
00:18What the hell are you doing?
00:19Honestly, you guys gonna be okay?
00:21What are we gonna do?
00:23Alright, good luck guys, yes?
00:24Most important cook of my life, no big deal.
00:30Welcome back.
00:42Yes, chef.
00:43Hi, good morning.
00:44Good morning, chef.
00:45Good morning, chef.
00:46There's six of you left.
00:48You all have a one in three chance of making it into the finale.
00:53This music's my ear, chef.
00:55My dream is to be one of the best chefs in the world.
00:58So, I'm in that final three, baby.
01:00Let's go.
01:01Today, we are doing what many chefs believe is the purest form of cooking.
01:08Bone in.
01:11Alright.
01:12Cooking meat on the bone is as old as cooking itself.
01:15But, it can also be one of the most challenging ways to cook proteins perfectly.
01:19It's an essential skill that every great chef must understand and master.
01:25Cooking meat on the bone requires temperature control and ample time for resting.
01:30Factor that in to how you're spending your time in that cook.
01:33Yup, absolutely.
01:34Then successfully, it adds a richness that simply does not exist with boneless proteins.
01:39Yes, chef.
01:40Megan, thanks to your delicious tapas last time around, you are in possession of that amazing
01:47time token.
01:48So, are you going to keep that extra 10 seconds for the platform grab?
01:51Or, do you take 10 seconds away from any of your rivals here?
01:56I've been thinking about this and it's a competition, but today I'm going to cook for myself.
02:05I'm going to keep that 10 seconds for myself on my grab.
02:08I was very close to using it against Beatrice, just because she went after one of my former teammates in the last challenge.
02:15But I figured, give myself an advantage here.
02:19I know you're all cooking as individuals now, but Austin, Megan, finally we are on the top level.
02:24And guess what?
02:25I'm going to be with you.
02:27You made it, Team Blaze.
02:29You made it.
02:30It's been a long journey.
02:32Austin, Megan, head to the elevator.
02:33I'll see you upstairs soon.
02:34Thank you, chef.
02:35Good luck.
02:36All right, Team Blaze has waited this entire competition to get to the top.
02:45All right, Austin, wake your ass up.
02:47Let's go.
02:48And the fact that we get our mentor himself, Chef Blaze, is going to be even better.
02:5240 seconds.
02:53You get 40 whole seconds today.
02:56We'll get you a chair, huh?
02:59Bring me a drink.
03:00I got a few seconds left.
03:03No pressure though, right?
03:04No pressure.
03:05Yeah, right.
03:06Yeah.
03:07Not overthinking it.
03:08If I see a tomahawk, it's going to be really hard for me not to grab it.
03:11Let somebody else take that risk.
03:12I could get it cooked in 30 minutes, but it's letting it rest.
03:19Yes!
03:20Yes!
03:21Let's go.
03:22Let's go, baby.
03:23This is our last opportunity to prove ourselves before the semifinal.
03:27So I'm lighting a fire under my butt.
03:30They actually have a pressure cooker down here.
03:32Where?
03:33Right here.
03:34I want to set myself up technically for success.
03:37So I grab the pressure cooker because I know it's going to be bone in.
03:40And I know it's going to take a little bit of time.
03:42And I only have 30 minutes.
03:43Do you know how to use a pressure cooker?
03:45I mean, I get the idea, but I've never done it.
03:48So I don't feel like today is the day I want to start.
03:51But we'll see.
03:54Let's go, gentlemen.
03:55Let's go, chef.
03:56Let's go.
03:57How you feeling?
03:58Feeling good?
03:59Feeling good, chef.
04:00Yeah, good man.
04:01Being in the basement, the stakes are very high and the pressure is there.
04:03There we go.
04:04But who better to have in the basement than Chef Ramsay?
04:07If Chef Ramsay's building an army, I want to be on that army.
04:10Hello.
04:11My God.
04:12What's happening up there?
04:13High-fiving.
04:14High-fives today.
04:15I'm so happy to be here with you guys.
04:17I love your energy.
04:18Yeah, good.
04:19Yeah.
04:20Straight to the power.
04:21Yeah, you know what I mean?
04:22We don't have time to play around.
04:23Exactly.
04:24It doesn't matter what team you're on.
04:25We're looking for the next level chef.
04:26100%.
04:27You feel me?
04:28Yes.
04:29We made it.
04:30Hey!
04:31Are you kidding me?
04:32Hold on.
04:33Hold on.
04:34We're here.
04:35We're here.
04:36We're here.
04:37We got it up on the door.
04:38All right.
04:39You know the deal.
04:40When the light goes green, it's go time.
04:41Being up here, you know you got everything you need.
04:43Mm-hmm.
04:44You got the best ingredients.
04:45You got the best equipment.
04:46Let's be honest.
04:47You got the best mentor.
04:48Hey.
04:49Yeah, we do.
04:50The light's green.
04:51Megan, you have your 10-second advantage for the time token.
04:54All right.
04:56All right, so proteins.
04:59One of the first things I see is the pork ribs.
05:01That just takes way too long.
05:03And then I see a venison rack, and I'm zeroed in on it.
05:06Venison.
05:07Okay, that's super lean, but I know exactly where you're going.
05:10You're going venison in the forest.
05:12Austin, you can go.
05:14Okay.
05:15There we go.
05:16So you got bone and filet.
05:17I've got a tomahawk over here.
05:19It's a tomahawk.
05:22That's the showstopper.
05:25But 30 minutes is not near enough time.
05:28I start twitching.
05:30I'm like, don't take it.
05:31Don't take it.
05:32I force myself to grab the veal chop.
05:35Veg, sauce, and protein.
05:36Get everything you need.
05:37Which dishier sauce is right here?
05:38You good?
05:39Go, go, go, go.
05:44All right, look around.
05:45Filet mignon.
05:46First thing I see is that filet mignon bone-in.
05:49Boom, let's go for that.
05:50Tomahawk.
05:51The tomahawk?
05:52It's an intimidating piece of meat.
05:54Yeah, straight down to the basement.
05:56We'll see what magic they work up.
05:57Porterhouse.
05:58Oh, yeah.
05:59Damn, I've never cooked a porterhouse.
06:00But this looks good.
06:02Think about how you're building flavor into the steak, guys.
06:05And what are you leaving the basement?
06:06You got beautiful mushrooms, garlic, shallot, aromatics.
06:09Finishing salt?
06:10Sazon.
06:11We love to see it.
06:12Yes.
06:13I'm so excited.
06:14Woo.
06:15Ah, cooking is the best thing ever.
06:16It's so true.
06:17Stand by, guys.
06:19On your mark.
06:20Set.
06:21Go.
06:22Let's go.
06:23Protein-wise.
06:24Oh, my.
06:25Tomahawk.
06:26How did that get down here?
06:28What kind of dumbass would send a tomahawk down to the basement and let Brandon get his
06:34hands on it?
06:35I didn't come here to around today.
06:38Tomahawk and ribs.
06:40They got the ribs.
06:41And that sucks.
06:42Every single time that you're in the basement, you're getting the ingredients that people did
06:45not want.
06:46And they didn't want them for a reason.
06:48Only, like, some absolute psycho would actually want to cook, you know, like, the ribs.
06:52A little truffle oil on the, and just grab.
06:55Love that.
06:56Guys, that 30 minutes start now, yes?
06:59Yes, Chef.
07:00Here we go.
07:01Tomahawk.
07:02Come on.
07:03Man, it's Christmas Day, Brandon.
07:04Oh, that's right.
07:05Come on.
07:06How do we get a tomahawk in the basement?
07:08That's an extremely challenging piece of meat to cook in 30 minutes.
07:12But I'm renowned for making top dishes in this basement.
07:15This halibut head here, you're not even scared of this thing, dude.
07:18Absolutely not, sir.
07:19You're not scared of anything, are you?
07:20I'm not.
07:21Halibut head.
07:22It's incredible.
07:23Part of me wants to stay in the basement, because every time I'm in the basement, magic happens.
07:27I mean, you've got the best ingredients.
07:29Mushrooms, truffles.
07:30Absolutely.
07:31A little anchovy.
07:32Love that.
07:33I'm living a dream.
07:34Bobby, what do you reckon?
07:36It's a tough one, that one, isn't it?
07:38It's a tough one.
07:39Ribs are one of those things that you would normally braise or slow cook for hours, just to kind of get them tender.
07:44All I know is that I don't think I can cook those in a pan.
07:48I mean, you can pressure cook them, yeah.
07:50Now that I know that I'm cooking the tomahawk, here we go, Bobby. Knock that out of the park.
07:55I take them off individually.
07:56Individually.
07:57They should come off the boat.
07:58I've never cooked ribs in my life.
08:00I've never used a pressure cooker, and there's a really good chance these are not going to be cooked in time.
08:05All right, and...
08:07I'm literally cooking blind.
08:09Let's get it going.
08:10That's it.
08:11There's going to be no way to check this.
08:13I got this.
08:14This is a challenge that is completely stacked against me.
08:17Oh, boy.
08:22I've turned around the dish.
08:23What are you going to do, like a sticky rib?
08:24Yeah, chef.
08:25I'm going to make like a nice sticky glaze with this pomegranate and molasses.
08:28A little peanut butter and some other warm spices.
08:30Sticky ribs is lovely.
08:31A bit of heat in there as well, yes?
08:32Yes, chef.
08:34It's springtime in Austin land.
08:36That's right.
08:37Listen, I love the veal chop with the spring veg, right?
08:41Fennel peas, mushrooms, potatoes.
08:43That's a big piece of the bone.
08:44That's going to take what?
08:45How long to cook?
08:46Oh, probably 20 minutes at least.
08:4720 minutes.
08:48The jeopardy with it, of course, is you don't want to overcook it, but it's got to be cooked.
08:51And, of course, things take longer to cook when they're on the bone.
08:55So let's see how it goes.
08:56You feeling good?
08:57Yeah, feeling good, chef.
08:58I missed you, man.
09:00Appreciate that, chef.
09:01All right, Megan.
09:02Yes, chef.
09:03I got that venison rack, man.
09:04I am living for this.
09:06My family, we're a family of hunters.
09:08Venison is what we do in the fall time, winter time.
09:10I'm super excited to be cooking this.
09:13Wow, you took a challenging protein.
09:15I sure did, but I think I can do it.
09:18So the challenging thing before we even get into it is that there's no fat on that guy.
09:22Yep.
09:23And you cut them into double chops.
09:24I cut them into double chops so I can stack them later.
09:26I want them to cook quick, but evenly.
09:27I want to give them enough time to rest.
09:29I kind of want to build it almost like a campfire.
09:31I'm going to stand them up on their sides.
09:32I'm going to have the sauce around the side.
09:33Got it.
09:34I like this Pacific Northwest campfire sort of thing, right?
09:37Campfires, hunting camp every fall.
09:39Hunting camp?
09:40Family hunting camp.
09:41We've been going there since the 50s.
09:42This is family time.
09:43My family has gone to the same spot in the same mountains outside of the same town since
09:47the late 50s.
09:48You know, so I'm adding in my Northwest family roots to this dish.
09:52Usually a rack of venison like that will be cooked whole.
09:54And then after it's seared, you can crust it with some breadcrumbs.
09:57It's a classic version.
09:58I'm changing it up just a little.
09:59Got it.
10:00All right.
10:01Beautiful bone-in cuts, right?
10:03Get those proteins seasoned and cooking.
10:05Oh, chef.
10:06All right, Ryan.
10:07You seem very comfortable with cooking steak.
10:08Oh, I love cooking steak.
10:09I mean, I've cooked so many fillets in my day.
10:11I know I've got to be more careful with overcooking from that heat from the bone.
10:15But throughout this competition, my proteins have been on point.
10:18So give me anything.
10:19I'll cook that .
10:20What are you planning with the carrots?
10:22So the carrots, I got a bunch of vegetables here that I'm going to probably make a medley
10:26out of.
10:27Right.
10:28Think about where you are in the stage of the game, you know, and maybe you can transform
10:29them more than just like mixing them together, you know?
10:32Okay.
10:33Next level dishes.
10:34Blow these guys away, Ryan.
10:35Yes, chef.
10:36Woo!
10:37He's sexy, sexy.
10:38Beatrice, what are you working on?
10:40It's going to be a Latin inspiration and just focus on the salsa and the sauce.
10:43Right.
10:44And then I think I'm just going to do some like crushed paprika potatoes.
10:47Yes, smart.
10:48Nothing crazy.
10:49Light, delicious.
10:50Nothing crazy.
10:51I don't want to do some classic boring stuff.
10:52Hell no.
10:53I want to do some moles, some salsa.
10:55I'm going to push myself.
10:56And I think that's what this stage in the competition is all about.
10:59Be careful, right?
11:00These are two different states here.
11:01You have the fillet and you have the strip.
11:03Yes, chef.
11:04Strip tends to be a little bit tougher and the fillet tends to be a little bit softer.
11:06Consider the bone in takes a lot more time.
11:09I would go in the oven for a minute.
11:10So you bring that internal temperature up.
11:12Yes, chef.
11:13Focus on the protein for sure.
11:14Love that.
11:15Guys, we're eight minutes in.
11:1722 minutes to go, yes?
11:19I love the tomahawk.
11:21Love the tomahawk.
11:23Love this.
11:24Look at that there.
11:25Beautiful.
11:26Beautiful.
11:27And then just give that a little press down like that, Brandon.
11:30That smells so good.
11:31It's a little 45 degree turn.
11:32Exactly.
11:33I've got you there, yeah?
11:36How you feeling, buddy?
11:37Great.
11:38Yeah, you are.
11:39Me and Bobby are definitely vibing.
11:41Chef Ramsay's down there.
11:43It's a bromance.
11:44So there's a little bit nerve-wracking cooking for 20 minutes in that pressure cooker.
11:47So we can't see.
11:48We can't open it, you know.
11:49So you have to wait until the very last minute.
11:50Yes, chef.
11:51But you know those sticky ribs.
11:52When that meat is cooked beautifully, it just falls off the bone, yeah?
11:54Yes, chef.
11:55The ribs are finally up to pressure and sitting on the stove.
11:58And I know that I need to not think about them.
12:00I need to focus on everything else that's going on, which is a lot.
12:04Okay.
12:05Listen, Team Blaze, let's stay on top.
12:07Yes, chef.
12:08All right, Austin, I love that you really embraced this competition, you know?
12:12Like, happy to be here, but happy to be here because you want to win.
12:14That's right, chef.
12:15You know, I've had to give up my job, my security, my livelihood to come here.
12:19You know, I kind of throw everything on the line, just make it happen.
12:22So all my eggs are in this basket right now.
12:24I just have a lovely wife and a cute dog waiting for me when I come home.
12:28I don't have security, I don't have safety net.
12:30You know, my savings is dwindling away as we speak.
12:32So winning this entire competition is the only thing that's going to make it all worth it.
12:37You don't know if you're falling into an abyss or climbing up the stairs.
12:41I think you're climbing up the staircase off.
12:43Thank you, chef.
12:44Go.
12:45I appreciate that.
12:46All right, listen, everyone, it's time for the mid-round drop.
12:47You got to fire it up with a flambé.
12:49Hey!
12:50Go to those iconic steakhouses, and what are they famous for?
12:54Table side flambé.
12:56Yes, chef.
12:57If every chef doesn't have a little bit of pyromaniac inside of them, then they're in the wrong industry.
13:02I mean, you get to play with fire and you get paid for it.
13:05So, I mean, why not?
13:07What do we got?
13:08All right, guys, mid-round drop is here.
13:10What is it? Why?
13:11You're going to create a flambé for your dish.
13:13Tequila!
13:14Tequila, mole, you know, Latin cuisine, perfect.
13:18Maybe a little vodka.
13:20There you go.
13:23Guys, time for mid-round drop.
13:26Let's fire things up with a flambé.
13:28Yeah!
13:29Do something for a flambé.
13:30One, yes, quick.
13:31Yes, chef. Thank you, chef.
13:33What did you grab?
13:35Cinnamon whiskey.
13:36That's fine, that's fine.
13:37Whiskey.
13:38And the Tom Hall goes beautifully.
13:39Yeah.
13:40Okay, beautifully well.
13:41Flambé.
13:43All right, Megan, what did you get in the mid-round?
13:45I got a whiskey.
13:46I'm a whiskey girl at heart.
13:47So let's...
13:48That doesn't surprise me.
13:49Lumberjacks, we love our whiskey, man.
13:51In college, I was a competitive lumberjack,
13:53and you can't be a lumberjack and not like whiskey.
13:56I mean, this seems kind of obvious here, guys.
13:59Come on.
14:02Oh, yeah.
14:03Mmm.
14:04All right, listen, Megan, Austin,
14:05you guys seem to have a handle on this.
14:07I'm going to leave you to it for a bit, okay?
14:09All right.
14:10Seriously?
14:11What the hell are you doing?
14:12Good luck.
14:13I'll see you soon.
14:14Where the hell do you think you're going?
14:16Talk to each other.
14:17Help each other out.
14:18Most important cook of my life.
14:19No big deal.
14:20Let's go, Team Legs.
14:23Talk to each other.
14:24Help each other out.
14:25Yes, Chef.
14:26Let's go, Team Legs.
14:27You got this, friends?
14:28Yes, we'll just keep cooking.
14:30All right, Ryan.
14:31Yes, Chef.
14:32Beatrice.
14:33Yes, Chef.
14:34Honestly, you guys seem to have this in control.
14:35I'm going to go check on the other floors and make sure everybody's cooking up to part.
14:39What?
14:40I didn't know they could do that.
14:41Good luck, Ryan.
14:42Good luck, Beatrice.
14:43Thank you, Chef.
14:44They left us.
14:45They left us.
14:46They're just as kids now.
14:47What are we going to do?
14:53We are 10 minutes down.
14:54Yes?
14:55Yes, Chef.
14:5620 minutes to go.
14:57Thanks, Chef.
14:58I'm so excited to be down here.
14:59Oh!
15:00What's up, gang?
15:01Fire department's here.
15:02The door opens to the basement and something's on flyer.
15:05There's like a deep haze wafting through the kitchen.
15:08Holy , Gordon.
15:09Hell's Kitchen is back.
15:11Pressure cooking.
15:12Oh, my gosh.
15:13You got the pork ribs, Bobby?
15:14Yeah, they're in the pressure cooker right now, Chef.
15:16Love that.
15:17So we're cooking a little bit blind here now, but we're going to do like a sticky rib.
15:20Wow.
15:21And then we have a tomahawk.
15:22And it's cooking in a whiskey butter.
15:23I hope that oven's on.
15:24I hope that oven's doing good down here in the basement.
15:27We got this.
15:28Come on, Team Arrington.
15:29Team Arrington, I'm taking you there.
15:30Let's go.
15:31We got this, Chef.
15:3218 minutes to go, guys.
15:33I like the energy, Brandon.
15:34It smells incredible down there.
15:35Good luck, guys.
15:36Thank you, Chef.
15:37Good luck.
15:38How?
15:39That tomahawk ended up down here.
15:40My goodness.
15:41UFC price fight down here.
15:42The smoke.
15:43You got this, brother.
15:44We got this together.
15:45You're getting out of the basement today.
15:46Come on.
15:47Come on.
15:48Oh, yeah.
15:50Beautiful.
15:51Hey.
15:52Okay, what did you grab?
15:55Protein?
15:56Filet.
15:57Filet.
15:58Printed filet is a dream.
15:59Presentation.
16:00I'm definitely going to blend this up to make it more elegant and not as rustic.
16:03I don't know if you need to blend that, dude.
16:04I like the texture of those mushrooms.
16:06Yeah.
16:07I'm still figuring it out as I'm going.
16:08And then I got all three of the mentors like, what are you doing, Ryan?
16:11What are you doing, Ryan?
16:12What are you doing, Ryan?
16:13What are you doing, Ryan?
16:14It's very salty.
16:15Is it?
16:16Yes.
16:17Don't worry.
16:18Just pour off some cream first.
16:19A little bit of acid.
16:20Yeah, pour off some first.
16:21Oh.
16:22On one hand, I appreciate it.
16:23And on the other hand, I'm like, everyone needs to shut the up.
16:26You know what I mean?
16:27In the most polite way.
16:29Beatrice.
16:30Yes, chef.
16:31I got the porterhouse, chef.
16:32Okay, great.
16:33Where is it?
16:34Right there, chef.
16:35Resting it up.
16:36It's nice and clean.
16:37Just under 15 minutes to go, yes?
16:39Yes, chef.
16:40All right, thank you, guys.
16:44Good so far.
16:45What's going on, Megan?
16:46Just roasting off some veg.
16:47All right, welcome to the top.
16:49Let's go.
16:50How are we doing, everyone?
16:51We doing good?
16:52Yes, chef.
16:53Austin, what did you grab?
16:54Chef, so I got veal chopped.
16:55Can I have a look at the veal, please?
16:56Yeah, absolutely.
16:57It's very unforgiving, that thing, so be careful.
17:01Yeah, you're so quite thick.
17:02Yeah, that's nice.
17:03And just get a touch more fat in there just so it starts cooking.
17:05Yes, chef.
17:07So proud of you.
17:08Thank you, chef.
17:09I'm on my team, but it's just so inspiring, you being a home chef.
17:12How do you feel?
17:13Did you think you'd make it this far?
17:14I never thought I was going to make it this far.
17:15Really?
17:16I never did.
17:17No, I know the competition.
17:18I know it's strong, but I'm cooking for joy.
17:19I'm cooking for my boys.
17:20I love how you said that.
17:21Yeah, so you have a spirit in here that's pretty strong.
17:23You're going to cook that down a bit, right?
17:24Yeah, yeah, it's going to cook down.
17:26Perfect.
17:27Too much on the whiskey or just cook it down?
17:28Yeah.
17:29All three mentors work so well together, and they are invested in everyone here,
17:34and you feel it.
17:36You feel it.
17:37How does it spend any time in the oven?
17:38Yes, chef.
17:39So just touch the side there.
17:40Yeah, yeah, a little bit more in time.
17:41Okay, that one's still very raw, okay?
17:42There's a difference between rare and raw, yeah?
17:43Yes, chef.
17:44I really don't need, like, a Gordon Ramsay meme of, it's raw, sitting in my memory bank.
17:50It's raw.
17:51We need to put it back in the field.
17:53It's raw.
17:54It's raw!
17:55I will go put that back in the oven for a couple extra minutes.
17:58You got it.
17:59What do you have here?
18:00I got veal chop in the oven, chef.
18:02Pickled fennel and chilies over here.
18:03That's going to go great with the veal.
18:05And plating-wise, are you thinking about slicing?
18:06Yes, chef, I'm absolutely slicing it.
18:08Absolutely slicing.
18:09I want to keep that bone real nice and pretty with a nice slice right next to it.
18:12Showcase everything that we bought.
18:14Believe in you.
18:16I've always used veal in, like, a ragu or something like that.
18:19I've never cooked an actual veal chop and sliced it onto a plate.
18:22But there's a first time for everything.
18:24If you need me to put out any fires down in the basement, let me know.
18:26Yes, thank you, I'll be back.
18:30Let's do this!
18:33Beautiful!
18:37Let's go, guys!
18:38Yeah!
18:39Four minutes left.
18:40Yes, chef!
18:41Here, would you mind tasting this for me?
18:43I fixed the salt.
18:44Very salty, Ryan.
18:45Still?
18:46You have a salty palate, bro.
18:47Ah.
18:48Killing me.
18:49It's like, damn, I always make this sauce and now it's too salty.
18:52And I'm like, what is going on?
18:54Where are your carrots?
18:55Carrots are right here.
18:56Anyone can roast vegetables like that.
18:57You're a chef.
18:58Think about how you're layering in flavor, right?
19:00For sure.
19:01I'm just trying to, like, overachieve at this point, it feels like.
19:04And it's not serving me well.
19:10Man, if this actually gets cooked in time, I will be blown away.
19:13There is no ifs, Bobby.
19:14Cool.
19:15It doesn't matter if you make the best side dishes in the world.
19:19If these ribs aren't perfectly cooked, I will be going to an elimination.
19:23Okay, guys.
19:24We good?
19:25Yes, chef.
19:26Thank you, chef.
19:27Uh, where is that prized acid?
19:28Where is it?
19:29It's still in the oven.
19:30I'm running out of time for this piece of meat to rest.
19:33I really want to keep it in there because I want to make sure that it cooks all the way
19:36through, but it's got to come out.
19:38Look at that.
19:39Beautiful.
19:40Yeah?
19:41Better be cooked all the way through.
19:42Bobby, three minutes to go.
19:44All right.
19:45We're going.
19:46We're done.
19:47Okay.
19:48Straight on the iPhone.
19:49Yeah.
19:50Put that switch, that's it?
19:51And that'll go down.
19:52I have to open it up and then cross my fingers and hope that this is actually going to be cooked.
19:57Okay, moment of truth.
19:58This is so intense.
19:59I'm hoping that meat literally is falling off the bone.
20:01Otherwise, Bobby could be in trouble.
20:04Come on.
20:05There you go.
20:06Okay, moment of truth.
20:07Oh, jeez.
20:08That's tender, isn't it?
20:09That's very tender.
20:10What a great way, huh?
20:11Thank you so much, chef.
20:12Great job.
20:13Two minutes left.
20:14Time to go.
20:15I'm going to go.
20:16I'm going to go.
20:17I'm going to go.
20:18I'm going to go.
20:19I'm going to go.
20:20I'm going to go.
20:21I'm going to go.
20:22I'm going to go.
20:23I'm going to go.
20:24I'm going to go.
20:25I'm going to go.
20:26Two minutes left.
20:27Time to start plating.
20:28You go.
20:29Bone's just got to be on the plate.
20:30You can slice it or not.
20:31One stunning portion is all you need.
20:34Okay?
20:35Yes, chef.
20:36Liz, I don't need to tell you two how to plate because you're both freaking next-level chef
20:40all-stars.
20:41Hell yeah, chef.
20:42Okay?
20:43Heck yes.
20:44All right, be sure.
20:45Start slicing if you're slicing.
20:46Bone in or bone on the plate.
20:48Okay?
20:49Yes, chef.
20:50One minute, guys.
20:53Let's go, guys.
20:54Turn and burn, Bobby.
20:55Please.
20:56Yes, chef.
20:57Go.
20:58Go, go, go.
20:59Brandon, move now.
21:00Go, Bobby.
21:01Yes, chef.
21:02Come right now, chef.
21:03Right now.
21:04Yes, chef.
21:05We're first up.
21:06Let's go.
21:07Let's go, let's go, let's go.
21:08Yes, yes, yes.
21:09Yes.
21:10Well done.
21:11So proud of you, brother.
21:12Tomahawk in the basement, baby.
21:14Let's go.
21:15Let's go, Ryan.
21:17Beatrice.
21:18Beatrice.
21:19Platform's here.
21:20Do not miss this platform.
21:21Hell no.
21:22It's not going to stay for you, Ryan.
21:23Let's go.
21:28Oh, my God.
21:29Woo.
21:30It's not easy.
21:31It's not easy.
21:32You did it.
21:33Platform is here.
21:34Team Blaze.
21:35I can't.
21:36I'm not going to be able to say that again.
21:37Let's go.
21:38The platform's here.
21:39Austin.
21:40Austin, the platform is here, dude.
21:41Come on, Austin.
21:42Yes.
21:43Let's go.
21:44Top floor.
21:45Wow.
21:46Way to make it happen.
21:47Let's go.
21:48Woo.
21:49Yes.
21:50Dude.
21:51Yes.
21:53That felt good.
21:54Austin, you good?
21:55Yeah.
21:56I can never tell with you if it's the pace of worry and concern or are you feeling good?
21:59Chef, it's the pace of waiting for another ticket to ring in.
22:01Oh, I feel you.
22:03Oh, my gosh.
22:04Well said.
22:09Yeah.
22:10Feels good.
22:11That was exciting.
22:13Wow.
22:14The dishes look incredible.
22:16Shall we start on the top level?
22:17Yeah.
22:18Head on up.
22:20We'll start right here.
22:21This is a thyme panko-crusted venison rack with a flambéed whiskey sauce.
22:26Inspired by this chef's hunting trips.
22:29Wow.
22:30Interesting.
22:34I was hoping that this was going to be cooked whole, because I've got three different dimensions
22:38here, and one is cooked beautifully.
22:40One is slightly medium, and one is slightly under.
22:44There's definitely a point of view and a perspective on this plate.
22:47Sort of this forest floor inspiration.
22:49You could have spent some more time on the sauce.
22:51The spirit in there is quite strong.
22:53Just balancing that out could go a long way.
22:56Okay.
22:57Our next dish is a bone-in veal chop with springtime vegetables.
23:06Wow.
23:07I mean, I think the dish is delicious.
23:08Maybe when you do slice meat, you want to finish the slices with a little bit more salt.
23:12The ingredients go really well together.
23:15But I do get nervous when you slice veal like this so thin.
23:18Veal needs to have a thick slice because it dries out so quickly, and that's what's happened here.
23:24It's mind-blowing that literally choosing to cut something versus choosing not to cut something
23:29is your ticket to winning or losing $250,000.
23:33Shall we head to the middle floor?
23:34Yes, please.
23:35Yep.
23:36First up, we have a porterhouse served with grilled peaches and a peach salsa like a Latin
23:43Cali inspiration.
23:47I say it's the hardest one to cook because you've got the filet and the strip loin.
23:51But here, both of them are cooked beautifully.
23:53The combination for me is a little bit weird, the salsa and the sort of mole-inspired sauce.
23:58But the meat is cooked really, really well.
24:01For me, I think this is a really fun dish.
24:03It's really brought to life with this light preparation of the grilled peaches.
24:05Next up, we have a bone-in filet served with roasted carrots.
24:12On the bottom is a sort of creamy mushroom sauce with beef stock and cream.
24:18This is a great example of why it's so difficult to cook on the bone, right?
24:22The meat overcooks closer to the bone.
24:24It's cooked uneven.
24:25I love the sauce.
24:26The veg just sort of seems like a throwaway to me.
24:29There is a slight issue with the temperature.
24:31It is a little bit overcooked.
24:32You can actually see this sort of white bits there now, which is already traveling from medium rare going into medium now.
24:43Shall we head to the basement?
24:44I think you both will be surprised.
24:45It's like Christmas Day down there.
24:47Start off with a tomahawk.
24:48This thing flew down and we were celebrating.
24:51The tomahawk was beautifully marked on the grill and then it was put into the oven with a truffle potato salad with the whiskey butter.
24:58The cooking on the meat is 100%.
25:06Really, really good job.
25:07It's a rustic sort of charming dish.
25:09Yeah, this dish typifies the importance of cooking bone-in because it's just exceptional.
25:13That's why we serve the bone really well done.
25:15And next was a rack of pork ribs.
25:18This individual decided to pressure cook them and then finished them with this pomegranate glaze with roasted oyster mushrooms.
25:27If you asked me how long these ribs were cooked, I would guess hours.
25:31There's an incredible amount of sort of this pleasurable stickiness to them, which is what you want in a good rib.
25:37A delicious dish.
25:38A delicious dish.
25:39It's a very tough call in a pressure cooker when you're cooking blind.
25:41Well done.
25:42I'm just very proud right now.
25:44You know, it's like I did not expect this even a little bit.
25:47You just heard we're taking these dishes to task because of the increased level of talent we're faced with.
25:55Please give us a moment.
25:58Wow.
26:02Top floor.
26:03I was saying that veal was sliced so thin.
26:05That's one where maybe you just leave it whole and you don't even slice it.
26:08Sure.
26:09Right?
26:10It didn't taste of veal because they sliced it so thinly.
26:11It was such a shame.
26:12Absolutely.
26:13Rookie mistake.
26:14Let's talk about those venison chops.
26:15Why would you not cook that whole thing once as a beautiful rack?
26:19It's a little bit of inexperience cutting them first.
26:22I did think the sauce was delicious.
26:24I thought it was a little bit fiery for me.
26:25It tasted like the spirit wasn't cooked out enough.
26:27I wanted you to taste the whiskey in the sauce.
26:29You need to taste the whiskey.
26:31That basement, the tomahawk.
26:34My goodness me.
26:35I really was impressed.
26:36It was just lovely.
26:37I think the pork too.
26:39Delicious.
26:40Honestly, I think that was the most difficult protein to cook.
26:43Good job, brother.
26:44That middle floor.
26:46Boney filet.
26:47Yeah.
26:48It was disappointing.
26:49Yeah, it was definitely a struggle.
26:50It's overcooked.
26:51The vegetable work was really lackluster on that dish.
26:53Definitely left a lot to be desired.
26:56The porterhouse was delicious.
26:59I liked that.
27:00I liked it too.
27:01I was surprised to hear that you didn't like it.
27:03To me, there's just something that didn't work about the combination.
27:07Peach salsa and molly sauce.
27:09What about that doesn't work?
27:10It doesn't work for me at all.
27:12When I'm thinking peaches, I'm thinking pork.
27:14In this day and age, you got to think out of the box.
27:16No, no, no.
27:17I just want to know it's okay for me to say I don't like peach salsa on red meat.
27:21You know, I'm not arguing with you.
27:23I'm just telling you why I'm right.
27:25No.
27:26No.
27:27My hands smell good.
27:29Is it turmeric?
27:30It's turmeric.
27:31Love that.
27:32So any agreeance?
27:33Well done.
27:34Sure.
27:35Yeah.
27:42Right, we are taking these dishes to task and this is really difficult.
27:46Richard and Nyesha and I all agree there are two top dishes today.
27:50The first dish was the tomahawk cooked by Brandon.
27:59Congratulations.
28:00I'm telling you, Brandon's basement is the place to be.
28:03You know, there might be a leak in the ceiling, but the food's going to be great.
28:07The second dish that we felt was an absolute next level bone-in dish was the pork ribs.
28:21Bobby, well done.
28:22Bobby, well done.
28:25Ah!
28:26It's a tough putt!
28:29Oh!
28:30This is...
28:31This is huge.
28:32We do have one last time token to give out this season.
28:37And the time token goes to...
28:42Brandon, well done.
28:43Really well done.
28:44Go get it.
28:4510 seconds.
28:46100%.
28:47Exceptional.
28:48Thank you, chef.
28:49Exceptional.
28:51Woo!
28:56Moving on up to a kitchen in the sky.
28:59Yeah, unfortunately, there were some dishes tonight that we felt held some elements that
29:04didn't quite come together.
29:05The first dish heading into the illumination is the bone-in fillet.
29:15Ryan.
29:16Damn, like really?
29:17Like ****.
29:19It's right where I felt the most comfortable and maybe that's what tripped me up too.
29:23It was just me getting in my own way, which is like crushing me.
29:27Joining Ryan in the illumination is...
29:34Megan.
29:35Megan, it was hard because we got three different croissants.
29:52One medium, one medium rare and one rare.
29:55Such a shame.
29:56That sucks.
29:57I mean, I had the time token which was a complete curse.
30:01That's really frustrating.
30:04So for today's elimination challenge, we are keeping it on the bone with a whole fish.
30:11You can flay it.
30:12You can cook it whole.
30:13You guys got it?
30:14Yes, chef.
30:15Yes, chef.
30:16Beatrice and Austin, you both have earned your spot in the middle level on the next challenge.
30:22Just a weight lifted off my shoulders.
30:24Don't cut the veal.
30:25Heard.
30:26Won't do that again.
30:28Okay.
30:29All of you, please cheer these two on.
30:31I'll be up there shortly in the top kitchen.
30:33A home chef going up against a professional.
30:34That's a lot.
30:35But I've proven myself and I don't want to be intimidated by somebody else's title.
30:40The Pacific Northwest Megan, you got this.
30:42Seafood, come on.
30:43You got this.
30:44Wow.
30:45This is where I'm worried about Megan now, especially ahead of the whole fish.
30:50Does she have experience?
30:51I think she does.
30:52She's got a hunting club that she goes to.
30:54She's from the Pacific Northwest.
30:55She cooks salmon and seafood all the time.
30:57Honestly, the crazy thing here is you got an East Coast seafood chef and you got a West Coast seafood chef.
31:01Interesting.
31:02All right, guys.
31:05It's coastal rivalry right here, you know, East to West.
31:08But the goal is to win this and help make my life for me and my family, like, so much better.
31:13Good job.
31:14I'm just going to push, push, push as hard as I can.
31:19All right, guys.
31:20You have 25 minutes to create a memorable, stunning whole fish dish.
31:25Okay?
31:26Fish up.
31:27All right.
31:28Platform's on the move.
31:29Go.
31:30Let's go, Megan.
31:31Let's go, Ryan.
31:32Grab your fish.
31:33Grab your fish, build around it.
31:35The sea bream, it looks beautiful.
31:37So it's time to get back, bounce back.
31:40I'm feeling pretty happy about it.
31:42Now it's time for redemption.
31:44Get going, guys.
31:45I've never heard of John Dory before.
31:47Got mackerel.
31:48So I'm going to stick with something, at least I know what it is.
31:51Yes, mackerel.
31:53Not a lot of time, 25 minutes to cook a whole fish.
31:55Get cooking.
31:56All right, Ryan, what'd you grab?
31:58I got the sea bream, chef.
31:59I'm going to build, like, a savory type of style tomato sauce to go with this.
32:03How are you cooking the fish?
32:05I'm going to give it a little sear in the pan and then I'm going to fish in the oven.
32:09All the flavor's going to be really inside.
32:11The sea bream has, like, a pretty deep cavity that I can stuff a lot of goodies in.
32:15A little thyme, rosemary, garlic, thyme, lemon, and a bunch of rosemary.
32:22It's going to be good.
32:23Twenty minutes to go.
32:24All right, Meg, talk to me about your dish.
32:26What'd you grab?
32:27I grabbed a mackerel, chef.
32:28Beautiful.
32:29So I'm going to bake it off.
32:30I want to keep it nice.
32:31I want to keep it light.
32:32Then I'm going to roast some of those courgettes on the side with a bit of a tomato salad.
32:34Smart.
32:35Really nice.
32:36Kind of summer, late summer approach.
32:37You know I love my late summer approach.
32:38We love a late summer approach.
32:39100%.
32:40Love it.
32:45Brian, what are you doing with that fish, man?
32:47Get it working.
32:48It's not a hot enough pan yet, bro.
32:50Just let it sear.
32:51Be nice to the fish.
32:52Okay?
32:53The fish is very delicate.
32:54I worked fish station in a two star Michelin restaurant for two years and my ass kicked
32:59every single day.
33:00Go for it.
33:01You know, so I'm here to help you and give you all the insight that I have.
33:04Chef Farrington for me just reminds me of like where I've come from.
33:07Like that thick skin, no beating around the bush.
33:10Like she's thorough.
33:11Are you blitzing the sauce or are you serving it rustic and whole?
33:14She's going to be on you and work you, which is what I want.
33:17It's a little tangy.
33:18Nice and light, right?
33:19Think about it's light.
33:20Think about how you're rounding it out.
33:21I want someone to be like, get your ass moving.
33:23You know, like light that fire under me.
33:25It could be a little bit of honey.
33:26It could be brown sugar.
33:27We have some honey back here.
33:28It could be many different forms of sweetness.
33:30Yes, chef.
33:31Right?
33:32You could sprinkle yourself in there.
33:33Sprinkle myself.
33:34Huh, chef.
33:35You don't know me enough yet because you wouldn't say that.
33:38There's 15 minutes to go.
33:40Yes, chef.
33:41How you're spending the next 15 minutes could determine your fate in this competition.
33:45Yes, chef.
33:46So focused, girl.
33:47I love it.
33:48Let's go.
33:49You cook a lot of fish, Megan?
33:50You know, a couple of times a week, a couple of times a month.
33:52You know, it's always something in our rotation at home.
33:54Nice.
33:55Yeah, it's part of our Pacific Northwest flair.
33:57That's what we always do.
33:58Totally.
33:59You know, I'm living for this.
34:00Have you cooked mackerel before?
34:01No, this is a new one for me with mackerel.
34:03Yeah, I mean, you seem to adapt really quickly.
34:05Yeah, I really want to make sure that, you know, I can bring a little bit of myself to each and every dish I make, chef.
34:09Honestly, it's hard to believe that you are a home chef.
34:12You cook and you move and you think like a pro chef.
34:15Thank you, chef.
34:16You know, that's what this competition is all about.
34:18Team Blaze, how you guys feeling about Megan over here?
34:20It seems like she knows what the hell she's doing right now.
34:22She does, though.
34:23I love what I'm seeing so far.
34:24She cooks with confidence, you know?
34:25Absolutely.
34:26Let's go, Megan.
34:27Look at her go.
34:28I mean, but look at Ryan.
34:29He's moving with such precision.
34:30Yeah, absolutely.
34:31Moving like a panther.
34:32Yeah, that's a line chef right there.
34:34Absolutely.
34:35Absolutely.
34:36Guys, seven minutes to go.
34:38Meg, are you roasting those?
34:39Grill them.
34:40You might want to blanch them first.
34:42I just want them grow, guys.
34:43Heard.
34:44I think I just pulled a f***ing muscle.
34:46Their zucchini can stay on there for a little bit longer.
34:48Yep, they're going to stay.
34:49Yeah.
34:50Good job, Megan.
34:51Five minutes, guys.
34:53That's beautiful.
34:54Bloody fish.
34:55Yeah.
34:56Yeah, that's got some crisp on it.
34:57That's beautiful.
34:58Good job, man.
34:59Proud of you, brother. You're looking good.
35:00Thank you, bro.
35:01You're just about there, chef.
35:03One of the things I'm worried about is just overcooking the fish.
35:06I mean, I've got Chef Naisha Arrington, who's a master of all things fish.
35:11I don't want to blow this in front of her.
35:13Watch out, watch out, watch out.
35:14Oh, my God.
35:15There's a lot of elements to this dish that I really want to make sure are perfect.
35:18Three minutes, guys.
35:20Okay.
35:21Two more seconds, guys.
35:22This is so intense.
35:25My mind is in overdrive, and I don't want to miss a single thing right now.
35:29That would be a catastrophe.
35:36Pull that fish out.
35:37Yep.
35:39You can go straight to the plate with that fish.
35:40Yes, Chef.
35:41Go, Meg.
35:42That's beautiful.
35:43Guys, two minutes.
35:44Start plating.
35:45Start plating.
35:46Let's go.
35:47Let's go.
35:48Oh, my God.
35:49Two minutes.
35:50You have plenty of time.
35:52That .
35:53As I'm grabbing my fish, I ripped the tail off.
35:58Be careful with it.
35:59I'm trying to be as nice to this fish as possible, but I just ripped the tail off.
36:02I've never done that in any restaurant or even at home from friends and family.
36:06This is the most important cook of your life.
36:08Take your time.
36:09Really pretty, guys.
36:10Really pretty.
36:11One minute left.
36:12Let's go.
36:13Come on.
36:14Let's go.
36:15I'm so proud of you guys.
36:16Let's go, Ryan.
36:17Come on.
36:18Beautiful, bright colors.
36:19Go, guys.
36:20Fight for it, guys.
36:21Fight for it.
36:22Like you want it.
36:23Five, four, three, two, one.
36:26That's up.
36:27That's up.
36:28All right.
36:29Good job.
36:30Good job, man.
36:32Richard and Gordon.
36:37Welcome.
36:38How are you?
36:39These chefs, they both stayed with cooking on the bone.
36:43Whole fish, no fillets.
36:44Wow.
36:45Yeah.
36:46We're going to start here with the sea bream, served with a sauce tomate.
36:54Looks like we lost a little bit of the tail during the cook.
36:57And then the stuffing inside.
37:00Add some garlic, fresh parsley, lots of rosemary.
37:04Sea bream is cooked beautifully, but it's got the wrong fragrance.
37:08Here, I've got this abundance of rosemary.
37:10We use rosemary like this for lamb, beef, but for fish, it's incredibly difficult to get
37:16right.
37:17But the fish is moist, it's glistening, and the sauce is smooth.
37:20The fish did get cooked well, which is great.
37:23The sauce and the fish together is a little perplexing.
37:25And I think the fish would be served if it was on top of the sauce.
37:28You have to do a little too much work here.
37:29Mmm.
37:30Next up, we have a mackerel served with toasted bread, zucchini, and then finished with salsa
37:38with fresh tomato.
37:39The fish is cooked beautifully.
37:41And the fish is oily, so it's a really smart combination with the bread and the tomato
37:46against the sort of omega-3 oil.
37:49Yeah, I mean, I love the oily fish with the fresh tomato and the vinaigrettes.
37:54There's too many things on the plate, though.
37:57A little bit of editing could serve this dish well.
37:59Sure.
38:01So, Gordon, I'm going to start with you, please.
38:04Which dish will you be eliminating tonight?
38:09Nice, you're a tough one.
38:10We're down to the wire.
38:11I've been through this journey every step of the way with both of you, and it pains me.
38:21The dish I'm eliminating tonight is the sea bream.
38:28Richard, same question.
38:30The dish that I'll be sending home is the sea bream.
38:42The sea bream was cooked by Ryan.
38:49Ryan, young man, I am gutted.
38:53You may not be our next level chef, but at 22 years of age, you've got this heart of
39:01gold that is destined for success.
39:03And I'd like to try and open a door to help you continue that journey.
39:08Here's what I'm going to do.
39:11We've got some very exciting restaurants in Boston, and I'm going to put you in touch
39:16with our head of culinary, and I'd love to get you in for a start, so we can actually
39:21continue this journey and literally work together and see what's on the horizon.
39:27Okay, young man?
39:29The fact that Chef Ramsay did that just goes to show that, like, he really does believe
39:36in me.
39:37Oh, mate.
39:40A young chef with a young family.
39:42I'm going to help you after this competition to get where you want to go.
39:46Thank you so much.
39:47It means the world.
39:48It really does, and I'm not going to let you down.
39:50I can't wait to see you in Boston, bud.
39:52I can either.
39:53Thanks, bud.
39:56You guys have been amazing.
39:57This has been an experience with Lifetime.
39:58It really has.
39:59I love you so much, dude.
40:02I love you, man.
40:03I love you, man.
40:04I love you.
40:05Head up, my man.
40:06Head up.
40:07Yeah, run it!
40:18Chef Ramsay has blessed me with another opportunity to make my life better for me
40:23and my family, and I'm not going to let him down.
40:26You might be a home chef.
40:27Megan.
40:28You are not cooking like a home chef.
40:32No, you.
40:33And I'm super proud of you.
40:34Thank you, chef.
40:36The last home chef standing, and I made it to the top five.
40:39Top five.
40:40The final five.
40:41Come on, give me some.
40:42Holy .
40:43Like, holy doesn't encapsulate it.
40:45What?
40:46Heather dreams.
40:47Outro, bitch.
40:48は?
40:49T art hall.
40:50Woo.
40:51Wa!
40:52Ou!
40:53Woo!
40:54Fe!
40:55Plaidそんな, ответ!
40:56扇風ats.
40:57순 sync artists.
40:58Off de tel.
40:59Lo suck.
41:00嬉しい。
41:01emand hacer.
41:02걍 seeing.
41:03Lo yeah.
41:04Are you coming out?
41:05Enjoy the salut.
41:06The last time I can.