Next Level Chef Season3 Episode7
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TVTranscription
00:00 - Premièrement sur Next Level Chef.
00:03 (acclamations)
00:05 - Seulement un plat aujourd'hui
00:07 sauvera leur entière équipe
00:09 de l'élimination, Isaiah.
00:11 (acclamations)
00:13 - Allez, allons-y!
00:14 - Ali, Lauren, ce cuisineau est
00:16 votre moment de mort.
00:17 - Le plat que je vais éliminer
00:19 est le thai de poisson.
00:21 - Ali.
00:22 - Chef de maison,
00:23 "kick-but" contre un chef pro.
00:26 - Et ce soir...
00:27 - Hot Kitchen, baby!
00:29 - Vous avez 30 minutes
00:31 pour créer un plat de poisson
00:33 d'une cuisine tropicale.
00:35 - Wouh!
00:36 - Faites brûler la chaleur!
00:38 - La moitié est excellente,
00:39 la moitié, c'est ce genre de
00:40 nourriture bébé.
00:42 - La compétition est vraiment
00:43 en train de se dérouler.
00:45 ♪ ♪ ♪
00:47 ♪ ♪ ♪
00:49 ♪ ♪ ♪
00:51 ♪ ♪ ♪
00:53 ♪ ♪ ♪
00:55 ♪ ♪ ♪
00:57 ♪ ♪ ♪
00:59 ♪ ♪ ♪
01:01 (acclamations)
01:03 - Salut!
01:04 - Bienvenue!
01:05 - Team Ramsey!
01:06 - Je suis en amour de l'énergie!
01:08 Oh, mon Dieu!
01:09 Bonsoir!
01:10 - Bonsoir, chef!
01:11 - Comment on se sent?
01:12 - Incroyable!
01:13 - Maintenant, Team Ramsey,
01:14 grâce à l'ashtag #IsaiahsCurry,
01:16 nous sommes de retour
01:17 dans cette cuisine de haut niveau.
01:19 - C'est bon!
01:20 - Aujourd'hui, nous voulons que vous
01:22 nous emmèniez sur un voyage
01:24 vers le paradis.
01:25 - Oh!
01:26 - Parce que les meilleurs
01:27 plats que j'ai jamais mangés
01:28 sont en vacances.
01:29 - Pour moi, le voyage n'est pas
01:31 un sujet de collecte des souvenirs,
01:33 c'est un sujet de collecte
01:35 des souvenirs de goût.
01:36 - Pensez à l'incroyable
01:37 nourriture à l'eau,
01:38 les fruits, les légumes,
01:39 les spèces.
01:41 - C'est incroyable!
01:42 - C'est incroyable!
01:43 - C'est incroyable!
01:44 - C'est un rêve du chef,
01:45 n'est-ce pas?
01:46 - Oui!
01:47 - Ce défi ne peut pas
01:48 être plus que moi.
01:49 Je vis sur une île,
01:50 donc, pommes, arbres, océan,
01:52 sande, cocktail.
01:55 (rires)
01:57 - Pour le défi de aujourd'hui,
01:59 vous aurez 30 minutes
02:00 pour créer un plat de poisson
02:02 de niveau suivant...
02:03 - C'est parti!
02:04 - ...inspiré par la cuisine
02:06 de l'île tropical.
02:08 (applaudissements)
02:10 - Ma famille vient de Puerto Rico
02:12 et je suis allée à Dominican Republic,
02:13 donc c'est deux îles.
02:14 Je ne peux pas avoir la moindre erreur, non?
02:15 - D'accord, Team Blaze,
02:16 grâce à Lauren,
02:17 nous pouvons passer
02:18 à la cuisine de niveau mid,
02:19 mais pas de performances
02:20 de niveau mid aujourd'hui, d'accord?
02:21 - Oui, chef.
02:22 - D'accord, Team Arrington,
02:23 voulez-vous le faire
02:24 sortir de ce bâtiment aujourd'hui?
02:25 - Oui, chef.
02:26 - Il n'y a qu'une seule façon
02:27 de le faire,
02:28 et c'est de travailler
02:29 votre chemin.
02:30 - Oui, chef.
02:31 - D'accord, Team Ramsay,
02:32 je vous rencontrerai
02:33 dans ce bâtiment de niveau supérieur
02:34 bientôt.
02:35 Bonne chance, allons-y!
02:36 - Merci, chef!
02:38 - Je vais attendre
02:39 pour tout ce que vous manquez.
02:40 (rires)
02:41 ♪ ♪ ♪
02:42 - Nous sommes au bâtiment de niveau supérieur.
02:43 Mettez votre cœur sur ce bâtiment.
02:44 ♪ ♪ ♪
02:45 - Allons-y!
02:46 (cris de joie)
02:47 - C'est parti!
02:48 - C'est parti!
02:49 - C'est parti!
02:50 - C'est parti!
02:51 - C'est parti!
02:52 - C'est parti!
02:53 - Nous sommes de retour!
02:54 - Nous sommes de retour!
02:55 - Il y a toujours
02:56 beaucoup d'équipement
02:57 dans ce bâtiment de niveau supérieur
02:58 que je ne connais même pas
02:59 comment commencer.
03:00 - C'est un bâtiment
03:01 qui est très, très, très, très,
03:02 - Y a encore beaucoup d'équipement dans cette chambre de sortie
03:05 que je ne connais même pas comment utiliser.
03:08 C'est excitant et intimidant.
03:11 - Expectations de plus haut niveau!
03:13 ♪ ♪ ♪
03:15 (acclamations)
03:21 - C'est magnifique!
03:23 - On s'en fout de ça!
03:24 - C'est génial!
03:26 - La chambre de sortie s'en rend comme une vacance!
03:28 - On vient de la hauteur du lieu de la table de hockey.
03:32 ♪ ♪ ♪
03:35 - Le plus court de notre voyage!
03:38 - C'est bon, c'est bon, c'est bon!
03:40 - On l'a!
03:41 - On ne va pas faire ça, notre maison.
03:42 - Non!
03:43 - On va gagner notre sortie!
03:44 - On en est arrivé ici une fois, dans le même endroit.
03:46 On va en faire encore une fois.
03:48 - Oui.
03:49 ♪ ♪ ♪
03:51 - Ce n'est plus le Blasement.
03:53 - Non, c'est le Nichement.
03:55 (rires)
03:56 - Bonne chance!
03:57 - Let's go!
03:58 - Let's go, guys!
03:59 - Yeah!
04:00 - Let's go, let's go!
04:02 - What does "tropical vacation" mean to you?
04:04 - Italy, Spain, Portugal.
04:06 - The Malfi Coast, amazing!
04:07 - What does a vacation...
04:08 - Somebody light, fresh.
04:09 - Light, fresh, I love it!
04:10 - I don't want to look bloated on the beach.
04:12 - No, exactly, right?
04:13 - These abs got to look good, right?
04:14 - Full side!
04:15 (rires)
04:16 - Come on, one, two, three.
04:17 - Team Maritime!
04:18 - All right, line up, guys.
04:19 ♪ ♪ ♪
04:20 - Good luck!
04:21 - Yeah!
04:22 (acclamations)
04:23 - I love it, I love the spirit, I love the confidence, OK?
04:26 Middle kitchen, we got everything we need.
04:28 Nothing more, nothing less.
04:29 - Yeah.
04:30 - But certainly it's better than the base.
04:31 - Hell yeah!
04:32 (acclamations)
04:33 (acclamations)
04:35 - Let's go, chef!
04:36 - Let's go, let's go, chef!
04:37 - Let's go, chef!
04:38 - Let's go, let's go, chef!
04:39 - Right, how are we feeling?
04:40 - Great, chef!
04:41 - Five strong, baby.
04:42 Power comes in numbers.
04:43 Immunity pin is shining.
04:45 I'm a Florida boy, we do tropical down in Tampa,
04:48 so I'm feeling right at home with this beachy theme.
04:51 - Richard!
04:52 - Gordon!
04:53 - Welcome back!
04:54 - Welcome back!
04:55 - You're out of the basement, how does it feel?
04:56 - Oh, it feels so good.
04:57 Oh, we're coming up there, though.
04:59 - No chance.
05:00 God, this kitchen is so beautiful.
05:02 - Let's stay here, chef.
05:04 - Platform is moving, guys!
05:06 - Let's go, let's go!
05:07 - Three, two, one, let's go!
05:11 - Wow, look at those.
05:13 Oh my goodness me, red snapper, prawns, swordfish, tuna.
05:17 - Sea bream, beautiful.
05:19 - 15 seconds to go.
05:21 - It is insane.
05:24 Your grab dictates everything,
05:27 and it goes by in a blink of an eye.
05:31 - Guys, come on, 10 seconds, there's fresh mint there.
05:34 - Please.
05:35 - Like, part of me is like, is it really 30 seconds?
05:38 Like, it feels like three.
05:40 - Let's go, speed up!
05:41 - There's no time, there's no fruit.
05:43 - Grab, grab, grab!
05:45 Grab, grab, grab!
05:46 - Well done!
05:47 - Well done.
05:48 - All right, when it's green, it's go time.
05:50 - Ooh, here goes the stampede.
05:53 - There it is!
05:55 - I'm seeing lobster.
05:56 How the hell did the top kitchen not grab this?
05:59 I lucked out on this one.
06:00 - Prawns, mackerel, fish sticks.
06:02 - Fish fingers, ew!
06:03 - I'm frantic, and I'm doing a panic grab.
06:05 - Oh my gosh, oh my gosh, oh my gosh.
06:06 - When I look up and see a bunch of arms, like, grabbing,
06:09 and I'm like, they're taking everything.
06:11 - All right, sweet chili sauce.
06:13 - Oh, give me the prize.
06:14 - Juju juice right here, that's great.
06:16 If you can grab it, it's yours.
06:18 If you can grab it, it's yours.
06:19 Okay.
06:20 Oh, careful, careful, careful, careful, careful.
06:22 - All right.
06:24 - Here we go, guys.
06:26 Go, go!
06:27 - The platform is looking scarce.
06:30 - Not much left down here, guys.
06:32 - I grabbed the imitation crab sticks,
06:34 and I'm a little worried because
06:36 I don't know how well they cook.
06:37 - Beautiful, guys.
06:38 I know it's not a lot.
06:40 Make it work.
06:41 Just grab.
06:42 Lettuce, lotus root, right, nice chip.
06:45 - 30 minutes starts now, guys.
06:47 Let's go.
06:48 And boy, we got here.
06:50 We want to stay at the top now, yes?
06:52 - Yes, chef.
06:54 - A little bit, one dish, baby.
06:56 That's all we're doing, one dish.
06:58 Those colors, we're in Baja.
07:00 Let's take them to Mexico.
07:02 - Right, Wendy, what did you grab?
07:04 - I'm doing a miso mirin marinade.
07:07 - You grabbed the mahi-mahi, I love that.
07:09 And so where are we going with this?
07:10 - I'm kind of going Hawaiian Thai, honestly.
07:12 - Okay, Hawaiian Thai, great combination there, by the way.
07:14 - I'm going to marinate some cubes
07:16 and sear them individually.
07:17 - Okay, great.
07:18 - And then do a leek puree with pickled onions.
07:20 - I love the idea of a leek puree.
07:22 Well done, great grab there, by the way.
07:25 - Five minutes gone, five minutes, okay?
07:28 - Go, we're gonna win this.
07:30 - All right, Lauren.
07:31 You almost jumped down on the platform.
07:33 - I gotta do what I gotta do to stay in this competition.
07:35 - Okay, I like that, I like the spirit.
07:37 What did you grab over here?
07:38 - Got my catfish.
07:40 Catfish is kind of a garbage fish, to be honest.
07:43 That should have gone down to the basement.
07:45 - This is your magic weapon right here, okay?
07:47 - Okay.
07:48 - So traditionally, you might see gochujang
07:49 in like a fried rice dish, in a Korean fried rice dish.
07:52 - Okay, gusugan, sushi rice, catfish.
07:56 This is a very weird combination, I'm not gonna lie.
08:00 - Get going, though, on the rice, okay?
08:02 - Rice is on.
08:04 - Smells like a giant cockroach.
08:06 - Okay, Angela.
08:09 - I'm making it work.
08:10 - All right, what are we doing?
08:11 - Dominican and lobster thaw-midor, but with prawns.
08:13 I'm just gonna stick to my roots, a Dominican Creole.
08:16 - Okay, Dominican lobster thaw-midor sounds fantastic.
08:19 - Yeah, that's where I'm going with it.
08:20 - I love this Dominican angle here, right?
08:22 Just some of my favorite food.
08:23 - I just remember going with my dad,
08:25 and literally this man put a scuba diving outfit on
08:27 and got the lobster right out of the water and cooked it.
08:31 - Tell that story with this dish, right?
08:33 - Dominican Republic is paradise.
08:34 The food is great, bold sauces and flavors,
08:38 and then rice, and we eat rice by the pounds.
08:41 - We're lacking a little bit of, like,
08:43 vegetable over here, though, huh?
08:44 - Yeah, I have no vegetable.
08:45 - All right.
08:46 - I don't know what the hell I was thinking, honestly.
08:48 Sweet chili, garlic paste, ketchup?
08:51 Like, really?
08:52 I grabbed more condiments than food.
08:55 It's crazy.
08:56 I just don't have no vegetable,
08:57 but I'm gonna make this work.
08:59 I'm gonna make this work.
09:01 - Chef Vaughn, you're in the basement.
09:06 How did you end up with tuna?
09:07 - It's all [bleep] up, up top, so you know what I mean?
09:10 I'm gonna take advantage of that.
09:11 - Sure.
09:12 - I'm thinking I'm gonna do a jerk tuna.
09:13 I never worked with pigeon peas,
09:14 so I'm thinking about doing maybe a play
09:16 on a creamy spinach risotto.
09:18 I grabbed what I thought was rice,
09:19 and I looked, and it's [bleep] pigeon peas.
09:22 Pigeon peas, you usually have to soak them overnight
09:24 or at least a couple hours,
09:25 and then it takes at least about 45 minutes minimum
09:29 for them to cook down.
09:30 - So you're taking us to Jamaica,
09:31 jerk tuna with rice and peas kind of play?
09:34 - Yes. - Love that.
09:35 Love that. Love that.
09:36 - I'm gonna figure it the hell out
09:37 and get the hell out of this basement.
09:39 - [bleep] like a pigeon pea.
09:40 - Attention to detail, guys.
09:42 - Absolutely.
09:43 - Yes, Chef. - Yes, Chef.
09:44 - Let's go.
09:45 ♪ ♪
09:47 Miss Christina, talk to me. What you got?
09:48 - I have frozen fish fingers that are still frozen.
09:51 - Wow. How are you elevating this dish, right?
09:53 ♪ ♪
09:55 - How am I going to elevate frozen fish sticks
09:58 for a tropical vibe without fresh herbs or citrus?
10:02 I mean, frozen fish fingers?
10:04 So challenging.
10:05 I'd never want to work with these.
10:06 - This is the first time that I am truly worried
10:09 with my ingredients.
10:10 - Think about it.
10:11 You have no time to stand still, my love.
10:12 - Yeah, I know, I know. - Zero time.
10:14 ♪ ♪
10:16 Christina.
10:21 What's your plan with the frozen fish fingers?
10:23 - I'm gonna coat them cornmeal crusted,
10:25 get a nice crunch. - Nice. Cornmeal crust.
10:27 - Yeah. They're still frozen,
10:29 so I'm trying to defrost those next to the heat, hopefully.
10:32 - So where am I when I'm eating this
10:33 tropically inspired dish?
10:34 Am I by the pool?
10:35 Am I on the beach? - You're on the beach.
10:36 I'm a beach girl all day. - Love it. Love it.
10:39 Mada, how are we using the imitation crab?
10:41 - I'm gonna cut them up,
10:42 and then I'm gonna add them in right at the end
10:44 just to get some nice color on them with the sauce.
10:46 - Wouldn't be my first pick, but you ended up with it.
10:48 So show these guys what you can do
10:50 to transform the ingredient, right, chef?
10:52 - Yes, chef. - Let's go.
10:53 - Alexandra. - Yes, chef.
10:54 - Talk to me about your vision.
10:56 - I am going to go for a mackerel.
10:58 I'm gonna score the skin. I'm gonna season it.
11:01 - How is this tropical?
11:03 Where are you taking us tropical-wise?
11:06 - Um, I don't know. - You don't know?
11:08 - What island is this gonna be from?
11:10 I don't know.
11:11 We can make one up.
11:12 Volcano just popped up an island,
11:14 and that right there,
11:15 that's where this dish is gonna be served.
11:17 - I haven't figured that out yet,
11:18 but I know I'm gonna have good flavor,
11:20 then I'm gonna take you to some island.
11:21 - So what do you need to get in there to make it tropical?
11:24 - Fish sauce, since I'm doing fish.
11:25 - Yes, chef. - Thank you, chef.
11:27 - Let's go. Show the rest of these chefs
11:29 what you got, right? - Yes, chef.
11:31 - You looking good? - Yeah, baby.
11:35 Don't forget to have fun.
11:37 - Okay, Zach, this is in your wheelhouse, huh?
11:40 - Yeah, yeah, yeah, I'm feeling pretty good.
11:42 I'm gonna do a butter poached lobster.
11:43 I'm gonna make a sweet potato, coconut kind of puree
11:46 with a chorizo with breadcrumbs.
11:48 - You've lived in the Caribbean
11:49 and currently on Hawaii, right? - Yes, chef.
11:51 - So are we leaning more towards Caribbean or Hawaii here?
11:55 - Probably like a more modern twist in Hawaii.
11:58 - I love it, I love it.
11:59 - Okay, listen, I gotta put my money on Zach.
12:02 You live on Maui, and you've lived in the Caribbean,
12:05 and it's a fish-related challenge.
12:08 I have to beat Gordon today,
12:10 and I think Zach's the guy that's gonna get us
12:12 to the top one.
12:14 - Guys, we're ten minutes down. We're 20 minutes to go.
12:18 - All right, focus on the protein, guys.
12:20 - All right, Gabby, what'd you grab?
12:22 - I have this swordfish.
12:23 - You've got a great fish.
12:24 It's on every menu in the tropical islands, right?
12:26 Don't forget, swordfish can be served pink.
12:28 - I've cooked swordfish before.
12:30 I have fly fish.
12:31 Grilled some brown trout, some rainbows.
12:33 - Who taught you to fly fish from an early age?
12:35 - That would be my dad. - Yeah?
12:37 - Yeah. We both just love it.
12:38 - No, I love that. I mean, I do the same exactly with my daughter.
12:40 And that's my go-to happy place,
12:41 where we disappear for 24 hours and just literally
12:44 catch these wild brown trout.
12:46 - Yes! Chef, if you ever want to fish, I am there.
12:49 - We could go on a little trip together, fish,
12:52 have a beer, grill some swordfish.
12:54 I would be a great fishing partner, Chef Ramsay.
12:57 - Just focus on cooking that swordfish.
12:59 - I'm going to focus on my marinade
13:00 and making this beautiful.
13:01 And I want to fry this, make some beautiful yucca chips.
13:05 - Exactly.
13:06 - I don't know. I'm hoping for a mid-round drop
13:07 to really elevate this flavor.
13:09 - All fingers crossed.
13:10 - Let's go, guys. Keep working, keep working, keep moving.
13:12 - Keep moving. - Let's get it. Come on.
13:14 - Team Ramsay, it's time for the mid-round drop.
13:16 - Yes. - These dishes need more color.
13:18 Let's go. - Oh, yes, baby!
13:20 - A tropical fair. - Yes, baby!
13:22 - Let's go. - Oh, my God!
13:24 - Ten seconds. - Coconut.
13:26 - Coconut milk. - Oh, my gosh.
13:29 The mid-round drops are always a real curveball.
13:32 - Grab. Just grab. Grab!
13:36 Well done.
13:37 - I grab a papaya and coconut cream.
13:40 I was hoping to grab a coconut milk,
13:42 but grabbed a coconut cream.
13:45 Ooh. Ooh.
13:47 That was a mistake.
13:49 - Okay, everyone, listen.
13:50 What goes with the island seafood?
13:52 The platform is here for your mid-round drop.
13:54 You have to grab a tropical fruit
13:57 and incorporate it into your dish.
13:59 - We've got some tropical fruits, baby.
14:01 I see some kumquats. Those are mine.
14:04 Pineapple juice, fantastic.
14:06 This dish is gonna be amazing.
14:08 - Coconut cream. - Some of you need this.
14:10 - Anybody see, like, a plantain? No?
14:11 - I don't know what's happening right now,
14:13 but I didn't even see anything I wanted.
14:15 Like, I scanned it. I was like...
14:18 - Pineapple? - So then I grab
14:19 a pineapple and freaking coconut.
14:22 ♪ ♪
14:24 - Ooh! - Got it?
14:25 - This is it. - All right, back to your station.
14:27 - Platform's on the move.
14:29 Guys, these plates need color.
14:30 - Yes, chef.
14:31 - I see half of a papaya,
14:34 and I'm like, "I'm snatching this."
14:37 I know that it's gonna add a good flavor to my food.
14:40 Grab, grab, grab. We got mango seed.
14:42 Grab ingredients. There you go.
14:43 Don't be so dainty, guys. Get in there.
14:45 Find your way out of this basement.
14:47 - 15 minutes to go.
14:49 - Ay-ay-ay-ay! Pineapple rings!
14:51 - George, what did you grab second time around?
14:53 - We got some star fruit, which is beautiful.
14:55 Some coconut, coconut milk, pineapple.
14:58 - Love that.
14:59 - Calm, nice and calm.
15:01 - Wendy, what did you grab second time around?
15:03 - Papaya. - Good job.
15:06 - [bleep] Wendy, look at me.
15:08 Um, you got leeks in the pan,
15:10 but look at me, look at me. The gas is even on.
15:13 - I was moving so quickly
15:15 that I didn't even notice that my fire went out.
15:19 ♪ ♪ ♪
15:21 - You got no gas on. - Oh.
15:23 - Okay, so you're focusing on the wrong thing at the moment.
15:25 - I never thought seeing water not boil
15:27 would make me so sad.
15:29 - Maybe you wanna do a puree, but we've gotta cook with gas.
15:31 - Yes, Chef. - Okay, you gotta focus now, right?
15:33 - Yes, Chef. - Please. Okay, let's go.
15:35 Bring this back together.
15:37 - I'm gonna have to forget about the leek puree.
15:39 - Wendy, pull it together.
15:42 - An island-inspired fish dish.
15:44 You're telling your own story too.
15:46 - Right behind, right behind, right behind, right behind.
15:48 - And the ropes connect you to the dish.
15:50 - Ooh, she's fishy and coconutty, and she is good.
15:53 - All right, Angela, did you grab anything
15:55 that is gonna benefit you here?
15:57 - I grabbed coconut and pineapple,
15:59 so I'm gonna add a sweet sauce on top of it.
16:01 - Got it. So you have garlic prawns,
16:04 and then the garnish is gonna be a pineapple salsa?
16:06 - Yeah, that's the aim I'm gonna go for.
16:08 - Got it. All right.
16:10 I'm worried for Angela. We're on the mid-level.
16:13 So I don't expect a basement-level draw
16:16 from a mid-level platform draw.
16:19 Man, I just want some rice. I want some rice with it.
16:21 - Lauren beat me to the rice.
16:23 - I want her to just kind of wake up,
16:25 douse her head in some cold water, come back up.
16:27 Angela, you're here. It's next-level, chef.
16:29 You don't want to go home. It's time to get moving.
16:32 Absolute insanity right now. - It's not bad.
16:34 - You're so poised right now,
16:36 it's concerning me that you're so calm.
16:38 - Hey, I'm working with what I got.
16:44 - Really focus on these prawns.
16:46 Because we have a minimal amount of ingredients,
16:48 let's just make sure we're focusing on them, okay?
16:50 - Yes, chef. - All right.
16:52 Ten minutes to go. We're gonna bring it.
16:54 Let's get to the top four, guys.
16:56 Let's go, okay? - Yes, chef!
16:58 - All right, Nicole.
17:00 - So I was gonna fry this one and do this one in the pan.
17:02 - Yeah, that's fine. - Is that okay?
17:04 - I worked on a tilapia farm at some point,
17:06 so I know a little bit about the fish.
17:08 - That's amazing. - Just make sure you got
17:10 the coconut all the way around it. And then go ahead and fry one.
17:12 - We are gonna do something very crazy.
17:14 - And you're gonna serve just the whole tail, right?
17:16 - No, I'm gonna do half, chef. Half out of the tail.
17:18 - Half out of the tail, okay.
17:20 I like it. I know where you're going, chef.
17:22 Just bring the flavor, right? - Heard that, chef.
17:24 - The chorizo's the ingredient here
17:26 that I think can be magical for you, right?
17:28 Is this a chorizo crumb on here? - Yes, chef.
17:30 - Dude! Okay, let's go. Let's get to the top.
17:32 - Chef Blaise is a great mentor to me.
17:34 He gives exactly the guidance that I need
17:36 to stay comfortable and stuff.
17:38 - You know, Gordon and Aisha are both known
17:40 for their butter-poached lobsters,
17:42 so make sure it's delicious, right?
17:44 - I wanna hang out with him at a pub, you know?
17:46 We could become BFFs.
17:48 - I know you. You're a fine dining chef.
17:50 Your plates are gorgeous and beautiful.
17:52 Let's just bring the flavor, okay? - Yes, chef. Heard.
17:54 - Come on, guys. We got this.
17:56 Do not overcook that tuna.
18:00 It takes seconds to cook that.
18:02 Are you slicing your fish?
18:04 - Mmm...
18:06 No. - It's no wrong answer.
18:08 - I did not. - But you just gotta be sure.
18:10 - Yes, chef. - Right?
18:12 Control. We're in control. - Yes.
18:14 - You're in control. You're in the driver's seat.
18:16 - I'm right on the beach with a nice rum punch
18:18 in Jamaica right now, so absolutely.
18:20 In a red stripe. - Who's in the driver's seat?
18:22 - Me, chef. - Let's go.
18:24 Turn the heat up, guys!
18:26 I need you to cook with all of your heart.
18:28 Get creative.
18:30 What do you have in your pan here?
18:32 - Uh, chilies, garlic, ginger, coconut, rum.
18:34 - I already feel like I'm in the tropics.
18:36 - I've had some citrus. - Let's not wish.
18:38 - I know, I know. - Let's only make a reality.
18:40 It's not easy working with fish fingers
18:42 and not fresh ingredients, right?
18:44 This is a Michelin-starred fish finger, right?
18:46 When you're planning to drop your fish?
18:50 - Uh, right now. - Organize yourself.
18:52 Take a beat, take a breath, right?
18:54 And make sure when you drop that fish
18:56 that nothing else is going through your mind
18:58 to impede your vision. - I have not cooked mackerel before,
19:00 but I knew by looking at it
19:02 that this fish was gonna cook quickly.
19:04 I gotta say, I'm worried about Alexandra.
19:06 Mackerel is one of the toughest fish to cook with.
19:08 Alexandra's never used it.
19:10 - Any chips?
19:12 - Christina with frozen fish fingers.
19:14 I just hope one of these chefs
19:16 has what it takes to get me out of this basement.
19:18 - Three minutes to go.
19:22 - That's the gravy.
19:26 - There we go. Boom.
19:28 - I'm gonna get those nice crisscross marks on there.
19:30 - Yes, yes, chef.
19:32 - Can I get a taste test on here real quick?
19:34 - Yeah, so what's that for in here?
19:36 - I want to dot that around the plate just to, like, dip the fish in.
19:38 - I'm really confident in this coconut sauce.
19:40 I think it's got a great flavor to it.
19:42 - Just kind of, like, on the plate as, like, a dressing, you know what I mean?
19:44 - Okay, nice. A touch more salt. That's right.
19:46 It needs salt. Taste, taste, taste.
19:48 A lot going on there, Jordan, but start working it out.
19:50 - Yes, chef, yes, chef. - Right, Wendy, we gotta go, girl.
19:52 We gotta change gear, yes? - Yes, chef.
19:54 - I'm definitely concerned for my sauce.
19:56 I know that there needs to be more balance,
19:58 which is what the leek puree was going to do for me.
20:00 - The leeks have gone, right?
20:02 - Yeah. - Because we're in trouble there.
20:04 Okay, start thinking about the plating.
20:06 - Start plating, guys.
20:08 Two minutes left.
20:10 Bring those visions together now, right?
20:12 The platform starts down here.
20:14 You're gonna have no time for editing.
20:16 Make it nice, make it nice. Keep love in your heart.
20:18 - Really think about what this looks like on the plate.
20:24 Does it look like it tastes delicious?
20:28 Is there enough?
20:30 When the judge goes in there with that one biter,
20:32 they're gonna get all of the flavor here.
20:34 - 60 seconds to go.
20:36 Platform is moving, guys.
20:38 That's it.
20:40 Give it some room to breathe, Gabby.
20:42 Let it breathe.
20:44 Move, move.
20:46 Let's go, guys.
20:48 - 30 seconds.
20:50 You got ingredients. Make magic.
20:54 Platform is here.
20:56 Come on, guys. Come on.
20:58 Platform's here. It's not waiting for anyone.
21:00 Mada, get on the platform.
21:02 - Nice, guys.
21:04 Hell yeah.
21:06 - Hands in.
21:08 - Platform is here.
21:10 - All right.
21:12 - Let's go, guys.
21:14 Let's go, Zach.
21:16 - Get there, get there, dude.
21:18 Get there, dude.
21:20 - Ah!
21:22 - Good job, guys.
21:24 - Let's go, guys.
21:26 Come on, come on, come on.
21:28 Wendy, you're on fire there.
21:30 - Oh. - Wendy, leave it.
21:32 Leave it. Focus, focus, focus.
21:34 - The only fish that I had to plate has caught on fire.
21:36 I have to get something on that dish.
21:38 - You got another fish?
21:40 - No, these are perfect.
21:42 - Get it on there. Get it on there now.
21:44 - I am mortified.
21:46 - Wendy, how'd you get on fire?
21:48 - Whoo!
21:50 - Ah!
21:52 - I don't care about the foo-foo.
21:54 Wendy, you gotta go. Gotta go, gotta go, gotta go,
21:56 gotta go, gotta go!
21:58 - Oh!
22:00 - Man! Wendy.
22:02 What happened?
22:04 - The fire was just in the wrong place.
22:06 - You're on fire for all the wrong reasons.
22:08 What happened?
22:10 - It's okay.
22:12 It's okay.
22:14 I think the competition is, like, really kind of getting to me.
22:16 - Bloody hell.
22:20 - Oh!
22:22 - Ouf!
22:24 - Wow.
22:26 - Already I'm feeling transported.
22:28 I haven't even started to taste them yet.
22:30 Beautiful.
22:32 Did we descend upon that tropical island?
22:34 - Yes, chef.
22:36 - Well done. Let's start on the top floor.
22:38 This is sea bream
22:40 sat on a salsa, a sort of coconut mint
22:42 with fried purple potatoes.
22:44 Please.
22:50 - Fish is absolutely stunning,
22:52 but it finishes kind of sweet on the back end,
22:54 which I don't think it needs.
22:56 - The fish and the salsa underneath
22:58 work really, really well,
23:00 and then you get over into this weird,
23:02 regurgitated baby food sauce.
23:04 Half of it's excellent, half of it's as weird as can be.
23:06 - Oh, regurgitated baby food.
23:08 Oh, my God.
23:10 - This is a barramundi
23:12 with a dragon fruit,
23:14 salsa, couscous,
23:16 and some pomegranate seeds.
23:18 - Fish is cooked absolutely beautifully.
23:20 It's glistening. It's incredible.
23:22 - Fish is just exceptional.
23:24 And the dragon fruit, salsa,
23:26 absolute hand-in-glove.
23:28 - Yeah, the dragon fruit salsa, I love just the color of it.
23:30 It adds a lot of nice freshness to it.
23:32 Sadly, the rest of the dish, kind of one note.
23:34 - This is a swordfish.
23:36 It was marinated on the side with a little salsa.
23:38 - Beautiful.
23:40 Beautiful.
23:42 - The quadrilage of the grill.
23:44 This is cooked absolutely perfectly.
23:46 - It's got amazing crunch coming off
23:48 the side of cassava chip.
23:50 - Yeah, it's got finesse.
23:52 That's what I love about this dish.
23:54 Red snapper
23:56 and a nice sort of Caribbean flair salsa.
23:58 - Fish is cooked beautifully.
24:00 The bright notes coming off the salsa is incredible.
24:02 - The proportions of the presentation are off,
24:04 but the flavors work really, really well.
24:06 - So this is a mahi-mahi.
24:08 It was marinated in miso paste.
24:10 And underneath that is a fish.
24:12 - It's a fish.
24:14 - It's a fish with miso paste.
24:16 And underneath that is a coconut sauce.
24:18 Slightly mimalistic.
24:20 - It tastes a little bit more like a smoothie
24:22 than it does a fish dish, to be honest.
24:24 - The sauce itself is...
24:26 It's really cloying.
24:28 It's really sweet.
24:30 - The dish is way too sweet.
24:32 I wish the leek puree had made the plate
24:34 a sort of earthiness to get rid of that sweetness.
24:36 It's a great shame.
24:38 - I just knew I could do so much better.
24:40 It's like a combination of
24:42 letting myself and Chef Ramsay down.
24:44 ♪ ♪
24:46 - Shall we move to the middle floor?
24:48 - We'll start over here.
24:50 This is a butter-poached lobster
24:52 with a chorizo sabayon.
24:54 - Wow.
24:56 Lobster's cooked absolutely to utter perfection.
24:58 Well done.
25:00 - There's a sweetness coming off of this dish
25:02 that's really quite lovely.
25:04 - The presentation reminds me of this sort of fine-dining moment.
25:06 ♪ ♪
25:08 - I'm going to start with the lobster.
25:10 - I'm going to start with the lobster.
25:12 - This chef made a coconut-crusted tilapia
25:14 with an island-inspired succotash
25:16 and some pickled ginger salad.
25:18 - Wow.
25:20 The hero is the tilapia. It tastes delicious.
25:22 - I would say the fish is cooked beautifully.
25:24 - It's good.
25:26 - Over here, we have fried catfish
25:28 with a gochujang rice
25:30 and some pickled kumquats, carrots, and shiso.
25:32 - Beautiful citrus notes coming off of the kumquat.
25:34 - Catfish is cooked lovely.
25:36 I think the only weird bit here
25:38 is the rice.
25:40 It's like a collision of two islands.
25:42 ♪ ♪
25:44 - This is a chili garlic grilled prawn
25:46 with a pineapple salsa.
25:48 The prawn themselves are seasoned really, really well.
25:50 I love the spice.
25:52 It's just lacking, like, the next one or two ingredients.
25:54 - There's a ton of chili, right, on my palate,
25:56 and it's searching to go somewhere.
25:58 Some beautiful fresh herbs
26:00 could really liven this dish up.
26:02 - It's almost like the grab
26:04 was the dysfunctional part
26:06 of this dish, 'cause it's short on ingredients.
26:08 - I would like a vacation,
26:10 a long one,
26:12 away from the grab.
26:14 - Shall we move to the basement
26:16 with you, Naisha, please?
26:18 - Cannot wait. - Please.
26:20 Wow.
26:22 - So first up, this chef is taking us to Jamaica
26:24 by way of a jerk spice tuna,
26:26 sort of legume salad,
26:28 a play on rice and peas,
26:30 with a beautiful tropical salsa over top.
26:32 - Wow.
26:34 It's the type of thing that I would put on one of my menus,
26:36 to be honest. I love the spice blend on the tuna.
26:38 The legumes are a bit salty.
26:40 - The bravado,
26:42 sticking jerk seasoning on a tuna.
26:44 - Smart cooking.
26:46 - So I'm hearing Chef Ramsay say, "Smart."
26:48 And I'm like, "Yeah, duh, it's me.
26:50 You should have picked me, but you didn't."
26:52 So Team Arrington all the way.
26:54 - Next up, we are going to Southeast Asia.
26:56 This chef has imitation crab.
26:58 - Ooh, imitation crab, my favorite.
27:00 - [laughs]
27:02 - Said no one ever.
27:04 - It's another kudos to getting yourself out of that basement,
27:06 because it's very clever.
27:08 - Next up, we have a mackerel.
27:10 This is served with rice and fried okra.
27:12 The sauce is made of yuzu and scotch bonnet.
27:16 - Sadly, the mackerel's overcooked here.
27:18 Rice is a little bit bland. We need something lively.
27:20 - This reminds me of when you're on vacation,
27:22 you get room service, and you got to call downstairs
27:24 and ask for a refund.
27:26 - Next up, we have a crab.
27:28 - Oh, wow.
27:30 - Next up, we have frozen fish fingers.
27:32 - Wow.
27:34 - Oh, God, like, please, just don't spit them out.
27:36 - This is served with a papaya salsa
27:38 and a purple sweet potato chip,
27:40 sort of taking you to the poolside.
27:42 - Wow. Kudos for the creativity.
27:44 - This looks like it's on a menu, poolside.
27:46 The salsa is super tasty.
27:48 - Yeah, I think a great job to sort of transform
27:50 an ingredient that's generally underwhelming.
27:52 - What a tasting.
27:54 All of you, please, excuse us. Thank you.
27:56 - Thank you.
27:58 - Daddy's having regurgitated baby food.
28:00 - Should we start with my floor, the top floor?
28:04 - Yes, please. - Let's do it.
28:06 - Sea bream.
28:08 - The fish was cooked beautifully, but the texture of the sauce...
28:10 - And then the sweetness.
28:12 You couldn't eat that whole dish, could you?
28:14 - No. - My, my. What a downfall.
28:16 I mean, that was... - Yeah, oh, my God.
28:18 - Coconut sauce. - What happened up there?
28:20 - I mean, I think this individual panicked.
28:22 They'd forgotten the leeks. It was not pleasant.
28:24 - Never want to taste that dish again.
28:26 - I feel one. - Can't keep it together.
28:28 - Just focus.
28:30 - Middle floor, the lobster was incredible.
28:34 - It was just cooked perfectly.
28:36 - That, for me, is the one treat whilst you're on vacation.
28:38 - I was just like, "Where are we going?"
28:40 I picture the beach, the tiki torches,
28:42 but what was the essence? What island were we on?
28:44 - I mean, I think, to me, it's Hawaiian.
28:46 - The prawns.
28:48 You got one hero, one zero.
28:50 - I mean, yeah, the prawns just needed something else.
28:52 - I couldn't even identify what they were.
28:54 They were so covered in sort of gunk.
28:56 Basement, my eyes were drawn to that jerk seasoning tuna.
29:00 That was beautiful.
29:02 - Jerk tuna with a play on rice and peas.
29:04 That is vision, and this person executed it.
29:06 - What happened with the mackerel?
29:08 - The chef with the mackerel didn't have a good vision
29:10 from the beginning.
29:12 - It was really oily and plain. - Yeah.
29:14 - My outstanding dish was the tuna.
29:20 - I have to agree with you.
29:22 It took me to Jamaica.
29:24 - Don't you think the legumes were a bit salty on the tuna?
29:26 There wasn't anything on the lobster plate
29:28 that wasn't delicious. - Yeah, you got to point it.
29:30 You're turning me. It was a stunning, stunning lobster.
29:32 - But this person is cooking for the one percenters of the world, right?
29:34 This dish... - It's a true...
29:36 - We are one percenters on vacation.
29:38 - Damn. - Like, we don't want them...
29:40 - That dish was too sweet. - Don't we want them
29:42 making beautiful dishes? The lobster was too sweet now?
29:44 - Oh, my God. - This guy made this jerk tuna
29:46 in the basement. - Did the basement have anything
29:48 to do with how over-seasoned the legumes were?
29:50 - Chef, seasoned. Seasoned?
29:52 - Over-seasoned. The legumes were salty to me.
29:54 It wasn't quite balanced enough. - No, wait.
29:56 With the spinach, it was delicious.
29:58 - You can't make that lobster at home.
30:00 That's the one where you come at home and you're like,
30:02 "I don't even know how to do this." That's the one you're gonna put on social media.
30:04 Chorizo sabayon. - I'm fighting for this tuna.
30:06 - Well, fight for it. - Incredible.
30:08 - Because it's a delicious dish, but the legumes are salty.
30:10 - Guys, we have to come to a decision.
30:12 We're tied 1-1. One lobster, one tuna.
30:14 - They're both good dishes. One is top level,
30:16 and one is just below it.
30:18 ♪ ♪ ♪
30:20 ♪ ♪ ♪
30:22 - Here they come.
30:24 - Oh, man. - Let's go.
30:26 - Okay, guys.
30:28 Today, we've got some outstanding dishes.
30:30 Only one will earn the safety
30:32 for your entire team
30:34 and kick-start your next cook
30:36 in that top-flight kitchen.
30:38 And that dish...
30:40 is...
30:42 the tuna.
30:44 - Let's go!
30:46 Let's go!
30:48 Hell yeah!
30:50 - My second time winning, so I'm very happy about that.
30:52 I just need the rest of the team
30:54 to just step up a little bit. Maybe I can take a snooze
30:56 or take a little break one of these days.
30:58 - Let's go! - Well done, Vaughn.
31:00 - Every day, you get reminded. It sucks.
31:02 [laughter]
31:04 - Guys, thanks to Vaughn,
31:06 you are safe.
31:08 Please head back to the lounge.
31:10 You earned it.
31:12 Way to cook your way out of the basement, guys.
31:14 - He reminds me every day.
31:16 I love that.
31:18 - Let's go!
31:20 Let's go!
31:22 - Gordon, Richard,
31:24 each of you will have to choose one chef
31:26 to go into that elimination.
31:28 Richard, I'm gonna start with you.
31:30 - I'm sending the chef in
31:32 who I think will be best served
31:34 by the additional time in that top-level kitchen.
31:36 ♪ ♪
31:38 Angela.
31:40 Showing up in the kitchen
31:42 is a real challenge.
31:44 - Show me what you can do today.
31:46 'Cause again, your food is tasty.
31:48 Just need a couple more ingredients.
31:50 - Okay, Gordon.
31:52 Who will you be sending in
31:54 to face Angela in the elimination?
31:56 ♪ ♪
31:58 - Tough one for me, this one.
32:00 We're the only team with five. I'd like to keep her that way.
32:02 So I need to put someone
32:04 in this elimination
32:06 that can take Angela down.
32:08 ♪ ♪
32:10 - Someone that can go in
32:12 and come back out.
32:14 That chef is...
32:16 ♪ ♪
32:18 ♪ ♪
32:24 - I need to put someone in this elimination
32:26 that can take Angela down.
32:28 ♪ ♪
32:30 Jordan.
32:36 ♪ ♪
32:38 ♪ ♪
32:40 - But...
32:42 on your chest, you do have
32:44 an immunity pin.
32:46 So do you go into
32:48 the elimination to stand for Team Ramsay...
32:50 ♪ ♪
32:52 Or do you keep yourself safe?
32:54 ♪ ♪
32:56 ♪ ♪
32:58 - [exhales]
33:00 ♪ ♪
33:02 ♪ ♪
33:04 - [exhales]
33:06 ♪ ♪
33:08 - I'm gonna have to look out for myself
33:10 at the end of the day, and if that means I have to use
33:12 an immunity pin and send somebody else in,
33:14 unfortunately, that's just what it is.
33:16 [dramatic music]
33:18 Sucks.
33:20 - You know, I earned this pin, chef,
33:22 and I'm gonna go ahead and use that today.
33:24 ♪ ♪
33:26 - Wow!
33:28 ♪ ♪
33:30 - Please pass me your pin.
33:32 ♪ ♪
33:34 - Chris, you've already been into elimination.
33:36 ♪ ♪
33:38 Maybe it's time that
33:40 Wendy proves her worth here.
33:42 ♪ ♪
33:44 - I can do it, chef.
33:46 I feel like this is what I've been preparing for
33:48 since I, like, picked up a spatula, you know?
33:50 So it's like, I just need to remember
33:52 how much I've overcome
33:54 to be here.
33:56 - Wow.
33:58 Angela, Wendy...
34:00 ♪ ♪
34:02 - For this elimination,
34:04 I want you to leave paradise, okay?
34:06 I want you to head inland
34:08 for a hearty
34:10 pork dish that will make
34:12 us crave that country life.
34:14 Got it? - Yes, chef.
34:16 - Please head to the elevator, and I will meet you upstairs.
34:18 - Okay, Wendy, head up, okay? Guys, pick her up, okay?
34:20 Lift her up. - Okay, Angela, you got this, okay?
34:22 A little bit more of a full plate.
34:24 - Lift her up. You got this.
34:26 - That didn't work out
34:28 the way you wanted it to, huh?
34:30 - She's getting feisty. I love that.
34:32 - All right. - Whoo!
34:34 - Let's go, baby! - Let's go, Angela.
34:36 - I'm gonna eat her alive.
34:38 She's soft. I don't feel threatened at all.
34:40 ♪ ♪
34:42 Angela's a very strong chef,
34:44 but I am ready for this.
34:46 I am going to go in there and cook my heart out.
34:48 ♪ ♪
34:52 - Let's go. - Yes!
34:54 - You got this. - How you doing?
34:56 - I'm hyped, man. - I feel like you really
34:58 don't know what's gonna happen. - Wendy's looking
35:00 kind of confident. - That's why it's not me.
35:02 - You're gonna have 25 minutes.
35:04 Cook with intention and cook with speed.
35:06 Both of you are great chefs.
35:08 You're gonna make this
35:10 the best dish that you've cooked
35:12 in this competition. Queen energy.
35:14 - Yes, chef. - You feel me?
35:16 - Yes. - I want you guys to both
35:18 please line up at the elevator. The platform will be coming down
35:20 shortly. - Whoo!
35:22 - Come on, Wendy! - Come on, girl!
35:24 - Come on, girl. - You got this.
35:26 - Come on, Wendy! - One perfect pork dish.
35:28 Let's go, ladies.
35:30 - I gotta come in swinging.
35:32 Wherever the punches land,
35:34 that's where they're gonna land.
35:36 - Go!
35:38 - Oh, my God!
35:40 - Oh, my God!
35:42 - Oh!
35:44 - This is crazy.
35:46 It's really the Hunger Games
35:48 right here. I only see that
35:50 in the NFL where they get back up like that.
35:52 - Come on, Wendy! - I want Wendy
35:54 to win that one. - I want Wendy to win that one.
35:56 - Did she just push you? - That was [bleep] up.
35:58 - Come on, Wendy! - There you go!
36:00 - I definitely got pushed,
36:02 but there's no time
36:04 to be annoyed.
36:06 - Pork loin. I heard Wendy fall.
36:08 I don't have time to figure out how we're not gonna
36:10 bump into each other. I'm using my body
36:12 any way that I can. Whatever.
36:14 I immediately grabbed the pork loin.
36:16 If it was won, I was gonna get it.
36:18 What'd you grab, Wendy? - I got a pork chop.
36:20 I'm gonna do a more
36:22 Asian-inspired dish that I'm familiar with.
36:24 - How are you finishing this pork chop?
36:26 - A light chili glaze with sesame.
36:28 - It takes a long time to cook, right?
36:30 - Yes, Chef. - That pork chop takes forever.
36:32 - Yeah, but she gotta rest it, bro.
36:34 - It's a big chop. That time is ticking.
36:36 She just needs to get it in the oven
36:38 five minutes ago.
36:40 - Angela, what'd you grab? - I'm gonna do some
36:42 rustic potatoes. I'm gonna sear my
36:44 pork loin, finish it in the oven. - Is this a dish that
36:46 you're comfortable making? - It's something I learned
36:48 from school. - Awesome.
36:50 What kind of sauce are you making? - I'm gonna do red wine,
36:52 throw some butter, some shallot, some thyme.
36:54 Keep it nice, thick, and rich.
36:56 - You have that sort of game-day face
36:58 all day long. I need to see intensity
37:00 from you, okay? - Mm-hmm. - Right? - Yes, Chef.
37:02 I feel like if you show expression, people are gonna
37:04 be like, "Oh, she's weak." I don't want that.
37:06 When you get too emotional,
37:08 that's gonna get the best of you, and that's where you'll go
37:10 home. - Let's go, Angela.
37:12 [dramatic music]
37:14 15 minutes left, guys. 15 minutes.
37:16 You've checked on your pork, right?
37:18 Make sure you stay in control, okay?
37:20 - Oh, [bleep]
37:22 [indistinct chatter]
37:24 - A little bit of cream,
37:26 pinch of cream, some butter,
37:28 some garlic, I think. - Yeah, I have
37:30 garlic already melted in with my potatoes.
37:32 - It's a weird-looking mash.
37:34 It looks like potato salad.
37:36 [dramatic music]
37:38 - We're done. - She's done?
37:40 - He's tight. - Rest that baby.
37:42 - Wendy, where's your pork chop?
37:44 - It's in the oven, Chef.
37:46 - It needs time to rust, right? - Yes, Chef.
37:48 - Eight minutes. Make sure your pork chop is cooked, okay?
37:50 - It's raw.
37:52 - Oh!
37:54 [dramatic music]
37:56 - I really wanna slice it. - No, don't slice it.
37:58 - Is she gonna cut it?
38:00 - No, no, no, no! - No!
38:02 - No! - Wendy!
38:04 - No! No! - Wendy!
38:06 - Wendy, do it!
38:08 [dramatic music]
38:10 [music fades]
38:12 [dramatic music]
38:14 - I really wanna slice it.
38:16 - [bleep] - No!
38:18 - No! - Wendy!
38:20 - It's raw.
38:22 - Wendy cuts the pork chop
38:24 off the beautiful bone.
38:26 - It's gonna be dry. - You shouldn't have done that.
38:28 - Come on, Wendy. - Come on, Wendy.
38:30 - Let's go.
38:32 - Angela, how's your red wine sauce?
38:34 - Stop adding butter to it. - I didn't add no more butter.
38:36 - What is she doing? - More butter?
38:38 - It's a lot of butter in there. It wants to break.
38:40 You see the shine on it?
38:42 - Yeah. - You see those speckles?
38:44 - Four minutes left.
38:46 - Make sure that flavor's good. Check that pork in there, Wendy.
38:48 - Yep. - Do you like the flavor?
38:50 - I like the way it tastes.
38:52 - Yeah! - Start plating.
38:54 Bring these dishes together. Let's go, Wendy.
38:56 - Come on, girl.
38:58 - Take your time, T. - One minute, 30 seconds.
39:00 - Yes! That looks beautiful, Wendy!
39:02 - Yes! - Get it over with!
39:04 - Love it. - You got it.
39:06 - The sauce broke, y'all. - Here we go.
39:08 - Don't forget your salsa.
39:10 - Let's go, let's go!
39:12 - Whoo!
39:14 - Five, four, three, two, one!
39:18 - Whoo!
39:20 - My sauce was perfect.
39:22 When I first poured it out, it was big, it was perfect,
39:24 and I threw butter in it. I [bleep] it up.
39:26 - Okay.
39:30 Naisha, how was that?
39:32 - Wow. Both of these ladies
39:34 cooked with absolute heart and soul up here.
39:36 We are gonna start with the pork loin.
39:38 This has a rustic potato
39:40 and a red wine banjou.
39:42 - First off, the pork is cooked beautifully.
39:48 Nice combination of the mash, the potatoes.
39:50 But the sauce
39:52 is broken.
39:54 And the mash needs just a hint more seasoning.
39:58 - Yeah, I mean, I love the idea
40:00 of the rustic mash, but it is a little
40:02 too uneven for me.
40:04 But all in all, classics are classics
40:06 for a reason that all works.
40:08 - Our next dish is made
40:10 with a pork chop. This is served
40:12 on top of a cauliflower
40:14 puree with a
40:16 pepper salsa.
40:18 - The flavors
40:20 in this one are good.
40:22 The only thing I've got,
40:24 a problem with this, is that the pork
40:26 is tough. - I love the earthiness.
40:28 It's a rustic-looking dish.
40:30 I love the spices that are on the pork.
40:32 The pork is overcooked, though.
40:34 But
40:36 the flavors work.
40:38 - Richard, I'm going to start with you.
40:40 Which dish will you be eliminating?
40:42 The dish made with pork loin
40:44 or the pork chop?
40:46 - To me, the dish that I'll be
40:48 eliminating is...
40:50 It's the pork chop.
40:56 - Gordon, I'm going to ask you
40:58 the same question. - The dish I'm going
41:00 to eliminate tonight
41:02 is going to be...
41:04 the pork
41:10 chop.
41:12 - That dish was cooked by Wendy.
41:14 - Wendy, you're
41:20 leaving this competition as a very good chef.
41:22 - Thank you, chef. - Okay? - I went from,
41:24 you know, providing behavioral therapy
41:26 to standing in front of you three.
41:28 You know, it's quite
41:30 the pivot. Thank you so much.
41:32 - Yeah!
41:34 - Thank you for everything.
41:36 - Cooking in this competition
41:38 pushed me to my limits, and I'm just
41:40 so proud of myself for making
41:42 it all the way here.
41:44 - Bye, Wendy.
41:46 - Any regrets from this elimination cook-off?
41:48 - I should have pushed Angela.
41:50 I'm kidding. I'm just kidding.
41:52 - Angela, well done. Cracking job.
41:54 Pork, delicious, young lady. - Thank you, chef.
41:56 - And Angela, you put together a proper restaurant-style
41:58 dish. Good job. - Yes, chef. Thank you.
42:00 Don't underestimate me. It's gonna be
42:02 a different Angela now, because
42:04 I'm not going back to elimination.
42:06 - Jordan, based on that cook, do you think
42:08 you could have competed? - Of course, chef.
42:10 Yeah. I feel bad now.
42:12 - I appreciate the fact that you feel bad.
42:14 That confirms you're human.
42:16 However, you earned it
42:18 for a reason. - Yes, chef.
42:20 - Well done. Get some rest.
42:22 Next time, you're gonna have to earn
42:24 your street cred.
42:26 Think about that.
42:28 Good night. - Thank you, chef.
42:30 - Good night.
42:32 - Good job. - Nice job, girl.
42:36 - Thank you.
42:38 - Stone cold killer.
42:40 - Next time on "Next Level Chef"...
42:44 - What in the world
42:46 is going on? This has never
42:48 happened in the history of
42:50 "Next Level Chef." - Today,
42:52 that platform will not
42:54 be stopping. - What?
42:56 - Grab, grab, grab, grab! - Oh, [bleep]
42:58 that's moving fast! - All right, one ingredient.
43:00 - No protein? - No, chef.
43:02 - Oh, my God. - This is
43:04 madness. Utter madness. - Oh, [bleep]
43:06 I just have air in my hands, so I'm like,
43:08 maybe I'm gonna boil [bleep] air.
43:10 [Musique]
43:13 [SILENCE]