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00:00The following program is rated PG and may contain scenes of violence, mature subject matter, or language which may be offensive to some viewers.
00:14Viewer discretion is advised.
00:18After three relentless seasons...
00:20They're fighting.
00:22This is not next-level cooking.
00:24The world's toughest culinary competition...
00:27...just got tougher.
00:31Season four.
00:32We're looking for fire.
00:35Holy f**k.
00:36Each week, these chefs will be battling to level up in an epic three-level proving ground.
00:46Go, go, go!
00:47Those cooking on the top level will get the first pick of ingredients.
00:50Porterhouse, lamb rack.
00:52Lock the towel down in the basement.
00:54You'll have to make do with what's left.
00:56Chunks of beef liver.
00:57The chefs are hungrier than ever.
01:00Watch it!
01:00This is next-level chef.
01:01I can burn this baby down.
01:03And for the mentors, the gloves are off.
01:06We should team up.
01:06Gordon will never suspect it.
01:08An alliance.
01:08It could be third-time loser.
01:10You sure he don't want help?
01:11I'm taking Gordon down this year.
01:13I am done being the nice guy.
01:15Give us your best shot, then.
01:16I'll take the hit, but I'm not your punch bag.
01:18And when I come back, trust me, I come back fighting.
01:20Next!
01:21Because winning isn't everything.
01:22It's the Super Bowl, baby.
01:24Game time.
01:24It's the only thing.
01:25I'm cooking for my boys.
01:27They're the reason for everything I do.
01:28I have to make it to the top.
01:29If you're on my team, be ready to win.
01:32Feisty Blaze.
01:33Tonight.
01:34Welcome.
01:35It's the first of three grueling auditions.
01:39Just to make it onto one of our teams.
01:42Welcome to our world.
01:44Stop playing.
01:45Stop playing.
01:45Hands up.
01:46With the one-year mentorship and a quarter million dollars at stake, who can rise to the top?
01:54I'm like, the whole way therapist is going to make so much money this year.
01:56Welcome, guys.
02:16Hey, guys.
02:17Me being, like, the youngest person ever to be on the show, I'm very intimidated.
02:21Woo!
02:22But at the same time, I want to just run over there and be like, hi, guys.
02:26What's going on?
02:27Hi!
02:28Welcome to the newest season of Next Level Chef.
02:31Are you guys ready?
02:32Woo!
02:34Woo!
02:34Woo!
02:34Woo!
02:35Woo!
02:35Woo!
02:36Woo!
02:36Woo!
02:36Woo!
02:36Woo!
02:36Woo!
02:37Woo!
02:37Woo!
02:38Woo!
02:39Woo!
02:40Woo!
02:41Woo!
02:42Woo!
02:43Woo!
02:44Woo!
02:45Woo!
02:46Woo!
02:47Woo!
02:48Woo!
02:49Woo!
02:50But almost half of you won't even make it out of these auditions.
02:54Wow.
02:55Those of you who do cook your way to the very top will earn a chance of winning a life-changing
03:02check for a quarter million dollars.
03:04Woo!
03:05Woo!
03:06Woo!
03:07Woo!
03:08Woo!
03:09Woo!
03:10Woo!
03:11Woo!
03:12Woo!
03:13Woo!
03:14Woo!
03:15Woo!
03:16Woo!
03:17Woo!
03:18Woo!
03:19Woo!
03:20Woo!
03:21Woo!
03:22Woo!
03:23Woo!
03:24Woo!
03:25Woo!
03:26Woo!
03:27Woo!
03:28Woo!
03:29Woo!
03:30Woo!
03:31Woo!
03:32Woo!
03:33Woo!
03:34Woo!
03:35Woo!
03:36Woo!
03:37Woo!
03:38Woo!
03:39Woo!
03:40Woo!
03:41Woo!
03:42Woo!
03:43Woo!
03:44social media chefs.
03:46Let's do it!
03:48This is the Super Bowl, baby.
03:50So here's how it works.
03:52Eight of you will start in the basement,
03:54and after each cook, one of you will be eliminated
03:57until only five remain.
03:59Those final five will move on to the draft
04:01and become part of one of our teams.
04:03The eight social media chefs head the elevator.
04:07The rest of you will see you all back here very soon.
04:14Oh, my goodness.
04:16Showtime!
04:22All right, let's do this.
04:24Welcome to the dungeon.
04:26Social media chefs.
04:28First look, baby.
04:30There's one burner.
04:31The basement is as awful as you could possibly imagine.
04:34I'm wondering if I have to, like, light this?
04:36The tools they just purchased from the same thrift stores
04:38that I shop at.
04:39It's like my kid was cooking,
04:40and he, like, left this next to the stove.
04:42I'm looking for vintage, not, like, garbage.
04:45Any spankings today going on?
04:47Now, that's a whole other show.
04:50I didn't sign up for that one.
04:53Oh, my God!
04:57How are we feeling?
04:58Oh, my God.
04:59Are you ready?
05:00Why would my first dish that this man
05:02is ever going to watch me make
05:03be anything but the bottom kitchen?
05:05It's good for the pot, you know?
05:07Just like everything else down here,
05:08the Wi-Fi is terrible.
05:10This challenge came to me
05:13whilst I was scrolling through social media.
05:16There's a huge craving for late-night cooking.
05:19That's your first challenge.
05:21Having to get creative with leftovers
05:23to create a perfect midnight meal.
05:27Midnight stuff.
05:29All right.
05:30Midnight meals are my thing.
05:31I have a whole series on them
05:33where I'm just, like, eating midnight snacks.
05:35So I feel pretty confident with this one.
05:37Say goodbye to the eight-hour shoot.
05:39You've got 20 minutes.
05:41Whew.
05:42Welcome to our world.
05:43Line up. Let's go.
05:44Let's do it.
05:45Oh, my God, you guys. Let's do it.
05:46Let's do this.
05:47Richard and Nyesha are watching.
05:49We are watching you.
05:51Scouting.
05:52The platform is starting to move.
05:56Here it comes. Here it comes.
05:57Oh, my actual God, what am I doing?
06:03Go!
06:04Let's go!
06:05Grab, grab, grab.
06:06Come on.
06:07Damn!
06:08A half an onion, leftover Chinese food?
06:11What is this?
06:12A tomato with a piece of mold on it?
06:14Everybody needs a protein.
06:16Chicken skin and some chicken?
06:18Guess that could go on an omelet.
06:20Fill up those aprons. Come on.
06:21Oh, my God.
06:22They just swoop in and grab things from over you.
06:26I'm gonna steal that.
06:27Watch it, guys.
06:28Hambone at the back.
06:29Good grab.
06:30Hambone and leftover eaten pie.
06:33It's okay.
06:34It's okay.
06:35Everything's gonna be okay.
06:36Oh, my God.
06:38I focus in on that sausage mate.
06:40I'm like, baby, you're mine.
06:42Oh, but I got salmon scraps.
06:48Grab, grab, grab, grab.
06:50That went so fast.
06:51Rice, well done.
06:52Let's go, guys.
06:53Your 20 minutes starts now.
06:54Let's go.
06:55This is crazy.
06:56Brrm, brrm, brrm, brrm, brrm.
06:59Start that motor, boy.
07:02My arm is so dead.
07:03I'm used to not using a lot of, like, machines.
07:06But, man, this is getting tiring.
07:07Bobby, what do you grab?
07:08Turkey neck.
07:09I got turkey necks.
07:10So I'm gonna make a fritter and then build a sauce
07:13and probably a poached egg on top because breakfast is what I want.
07:16I love that idea.
07:17I have, like, you know, this is, like, what I'm craving, like, late at night.
07:19You know, I'm used to staying up around, like, 2 or 3 in the morning.
07:21Bloody hell, doing what?
07:22Editing.
07:23Editing, okay.
07:24It takes forever to do these videos.
07:25Of course you do.
07:26Welcome back to another episode of Retro Recipes.
07:30I recreate mid-century American recipes so that you don't have to.
07:35You'll need 12 pairs of frog legs.
07:37A lot of them are pretty weird and terrible.
07:40Once you've tasted this, you'll never want to again.
07:44I live in South Florida with my girlfriend Keiko and my cat.
07:48Our house is literally a time capsule.
07:51Living in South Florida, it makes it really easy to actually get a lot of good vintage
07:56because that's basically where everybody goes to die.
07:58So...
07:59Shreddy and ready.
08:00Shreddy and ready.
08:01Whoo, I'm sweating.
08:02What about y'all?
08:03This might work out for the day, I think, honestly.
08:06Becca, what'd you grab?
08:07I grabbed a whole pie.
08:09Grabbed the pie.
08:10And then we have the ham bone here.
08:12Tough one.
08:13Yeah, so I think...
08:14Reconstructed ham pie.
08:17So you're gonna take this pastry off of here.
08:18Get rid of the filling and then cut out a really nice pastry top.
08:21Exactly.
08:22Good, good, good.
08:23Get that in the oven earlier than later.
08:24Yes, yes, yes.
08:25All right.
08:26Guys, eight minutes down, 12 minutes to go.
08:29Keith, you bringing those flavors?
08:31Trying.
08:32Right, Keith, give us the insight.
08:34What are we doing?
08:35I'm actually gonna make me a chicken omelet.
08:36Wow.
08:37These pans were sort of non-stick back in 1985.
08:40How are you gonna get that omelet flipped and make sure?
08:43We're gonna make it happen.
08:44A chicken omelet?
08:45The basement isn't the place for it.
08:48You've got a bit more space in this kitchen than you have the food truck, right?
08:51Yeah, slightly.
08:54I went from cooking in my mom's kitchen to going viral on social media.
08:58Now to going crazy on a food truck.
09:01All right, Kim, your order is ready!
09:03I put art on a plate through a quesadilla.
09:06My God, time to go quesadilla crazy!
09:10I grew up in Watts.
09:12That's where I was born and raised.
09:14It's considered the South Central area in Los Angeles.
09:17Watts is a beautiful place, but it's a place not to play with either.
09:20Watts is not a place really known for its food.
09:22So to know that any time you talk about food and Watts, that my name's gonna come up, that feels marvelous.
09:29Love the sound of this omelet.
09:31Elevate this thing.
09:32Yes, sir.
09:33Mmm.
09:34Well, smokiness.
09:35Love that for me.
09:36Meg, what did you grab?
09:37What was that?
09:38I grabbed sausage.
09:39Mmm.
09:40And I'm gonna do kind of like a ground sausage ragu.
09:42I would eat this at midnight.
09:43I hope so.
09:44I don't say up till midnight, but...
09:46Keep it going.
09:48Oh, this is getting too hot.
09:51Elena, what'd you grab?
09:52Salmon scraps and the leftover rice.
09:55Would you make a kid's meal out of this?
09:57Yeah, I would absolutely make a meal.
09:59But I think this would probably be for my husband.
10:02Mmm, love that.
10:03Hello!
10:04Hello!
10:05Hello!
10:06Hello!
10:07My kids don't think I'm cool.
10:09They think mom's just some old lady cooking.
10:12She's not doing the trends, you know, like this.
10:15So, yeah.
10:17Okay, so I've got some leftover pasta.
10:19We're gonna transform that today.
10:21My specialty is revamping leftovers.
10:23Hot.
10:24Hot.
10:25Hot!
10:26When I first got on TikTok, it was a young kid's app.
10:29But TikTok has changed.
10:31We're a lot older now.
10:32That's why I don't dye my hair anymore.
10:34I'm such a weirdo.
10:37I'm going to kind of make, like, a little bit of, like, an arancini ball.
10:40Arancini traditionally made up with leftover risotto.
10:43This is a short grain rice.
10:45You are correct.
10:46Uh, thank you for that.
10:49Leftover rice.
10:50A gift.
10:51To me, the dish is right in front of you.
10:53It's salmon fried rice.
10:54Jeff, tell me about the dish.
10:55What are you doing?
10:56I'm gonna be making some late-night nachos with frozen tilapia.
11:00The kind of thing you'd serve to yourself?
11:01It's a late-night snack, so it's more for me.
11:03Time.
11:04Eight minutes to go, guys, okay?
11:06Oh!
11:07No, no, no.
11:08Right.
11:09Misty, what did you grab?
11:10I'm from the catfish capital of the world in Mississippi.
11:12Love that.
11:13But this is a first for me, cooking it with rum.
11:16Good.
11:17Let's see if I can make some magic.
11:18I'm a professional magician sharing the stage with my husband.
11:28Our magic show took us to 85 different countries.
11:30And then the pandemic shut all the theaters down.
11:33Our entire livelihood was paused.
11:35But I saw it as an opportunity.
11:37Here we go.
11:38So I thought, all right, let's learn how to cook.
11:40Let's put this in front of the world to see.
11:42And sprinkle magic into our recipes as well.
11:45And we're gonna add some olive oil to our sauce because that is the base of a good sauce.
11:49But you don't have to just use olive oil.
11:51Our following has grown exponentially.
11:53It's crazy to see how much fun people are having with the combination of magic and cooking.
11:58We're gonna make a champagne for Blanc sauce.
12:02All right, Mississippi.
12:04Let's see if I can bring it home.
12:06Five minutes to go.
12:09Create something magic on those plates.
12:11Who do you like?
12:12I like that Bobby's got his head on a swivel.
12:14He's looking around the kitchen.
12:16Kind of cooking like a pro chef a little bit.
12:18He's very focused.
12:19How about you?
12:20Off the bat, Keith.
12:21Hot walking, hot walking.
12:23And I'm curious about Elena.
12:26Elena, start thinking of how we're gonna elevate this thing.
12:29Where's the sauce?
12:35Ugh!
12:36Is she crying?
12:37Looks like she's never worked with this amount of pressure.
12:39I didn't think I had time to make a sauce.
12:40I wanted to do like a kind of butter sauce.
12:42Oh, my God.
12:43I'm like a chicken with his head cut off.
12:45Okay, so where is the butter sauce?
12:48Ugh.
12:50Ugh.
12:52So you haven't got a sauce?
12:54It's like split second thinking.
12:56What can I do?
12:57Squeezed lemon.
12:58Squeezed lemon?
12:59That's not a sauce.
13:04Elena, cooking with leftovers should be in your wheelhouse, right?
13:07That's my niche.
13:08I transform leftovers.
13:09I only have a couple of minutes left.
13:12So it looks like I'm just gonna melt some butter and add a little salt and pepper.
13:17Oh, .
13:18Throw my lemon.
13:19Yee!
13:20Oh, my goodness.
13:22That's what I said about the non-stick.
13:24They were non-stick back in 1986 when Richard Blaze started growing his hair high.
13:29It's like big brother Gordon.
13:33Blaze, you feeling comfy down there?
13:35I don't want to say it, but it could be third time loser.
13:37I am sick and tired of getting noogies in the corner while mom's looking the other way.
13:42I think this is the year that we team up somehow.
13:45Some sort of alliance and we just kind of go after Gordon together.
13:48Smart.
13:49You know what I mean?
13:50Gordon will never suspect it.
13:51An alliance.
13:52He tried to steal Jonathan from me in season one.
13:54That's right.
13:55Jonathan.
13:56Do you want to take this?
13:57Come on.
13:58And let's be honest.
13:59He's trying to steal the hairstyle.
14:01Does anyone need a ring light?
14:03If I can't beat him in the competition, we'll beat him at the hairdresser's.
14:08We are down to our last two minutes.
14:11Start placing, guys.
14:13I'm sorry.
14:14A late night meal.
14:16Sadly, one of you will be left in this placement.
14:19Make sure it's not you.
14:20I don't like that.
14:21Five, four, three, two, one, and stop.
14:26Hands in the air.
14:27Oh, my God.
14:28I need a shower.
14:29Yes.
14:33Richard and Aisha, welcome back.
14:36Yes.
14:38We asked these talented social media stars to create a late night dish.
14:44Let's start with Becca's deconstructed ham pie.
14:51Great example of something that you did inherit from the platform.
14:55It's something that you made homemade.
14:57Soul hugging, comfort, exactly what you want to put you to sleep at night.
15:02Soul hugging means next kitchen, right?
15:07Next up is Keith's.
15:09It's almost like a scrambled egg as opposed to an omelet.
15:13Listen, the omelet didn't work out because the basement is tough.
15:16The chicken's cooked beautifully.
15:18It's just a little bit all over the place.
15:20Yes.
15:21Next up, Jeff's crispy fish nachos.
15:25Yeah, I don't think I've ever had crispy fish nachos, but I'm glad that I have now.
15:35I got to say, way to transform a fish stick.
15:38They work really nicely here.
15:39Next up, Asian glazed wings, cooked by Jake.
15:44Wow, this really reads midnight snack, right?
15:47It's that craveable moment that you want after a long day.
15:50Jake, I like them.
15:51That glaze and that sauce is really delicious.
15:54Next up is ground sausage ragu, cooked by Meg.
15:59A great example of a midnight meal.
16:01It's a one-pot sort of thing that you just want to keep eating again and again.
16:04Next up is Misty.
16:06This is a crispy catfish ramen.
16:09Richard, how was that for you?
16:11I really, really like the broth.
16:12It's almost like you had the flavor pack with it, which is a good thing.
16:16And then this, Bobby's turkey neck fritters with a poached egg, which is, yeah, they're good.
16:23Hell yeah.
16:24Ooh.
16:25That's how you get a bunch of social media chefs excited.
16:27All you got to do is...
16:28Get our phones out.
16:29Cut an egg.
16:30The glamour shot.
16:31The egg is spot on.
16:33Great job.
16:34Bobby, I'll be honest, I thought this was the most difficult grab.
16:37It's really good.
16:38And then getting a bun beyond with a poached egg, it just gives it that coat of arms.
16:41Thank you, chef.
16:43This is a salmon arancini by Elena.
16:47Sadly no sauce.
16:49Please like it.
16:50Just like it.
16:51Just take one taste and please just tell me it's okay.
16:53Arancini, one of my favorite foods.
16:56You know, listen, I think it needs some sauce.
16:58Yeah.
16:59It's a shame it's dry.
17:00I'm glad you utilized the skin to give it, you know, personality.
17:03Right.
17:04Richard, Naish, and I need a very serious moment.
17:08It's okay, girl.
17:09Here's the basement.
17:10It's not too old.
17:11Are you very dull, you weren't thinking that.
17:14Got the mishaps?
17:15Why would you do an omelette with no nonstick power?
17:17Chalk it up to nerves, maybe?
17:18And that arancini.
17:19Poor execution.
17:20These are tough conditions.
17:22Okay.
17:23One of you are remaining down here.
17:29The first three individuals that have earned their way into the middle level.
17:35Jeff, Bobby, and Becca.
17:39Well done.
17:40Good job.
17:41Congratulations.
17:42Head into the elevator.
17:43Oh, my God.
17:44The next three, Meg, Jake, and Misty.
17:54Congratulations.
17:56Oh, my God.
17:57That was amazing.
17:58I'm just glad to be out of the basement.
18:00Whoo!
18:01Keith and Elena, sadly, only one of you can enter into the elevator, and the other one,
18:10the journey ends now.
18:13The final person moving forward is Keith.
18:21Congratulations.
18:22Make your way to the elevator.
18:25Elena, the concept of the dish got to the better of you tonight.
18:30Now, continue.
18:31Lighten us all up with the fun, family-inspired recipes that you cooked beautifully.
18:37Good luck.
18:41Challenge one.
18:42Done.
18:46I'll never stop.
18:47This is my passion.
18:49At 53 years of age, you have to fail a lot.
18:52And so, this is just another bump in the road.
18:54But, boy, was this a glorious bump in the road.
19:02Here we go.
19:03Good luck.
19:08So much nicer.
19:09Oh, my God.
19:10All right, listen.
19:11A proper industrial kitchen.
19:12Everything that you need and nothing more.
19:14What a game changer.
19:16This is my home kitchen right here.
19:17This feels like shopping.
19:18I feel so at home on this level.
19:20Way better to be in that basement.
19:21I never want to go to the basement again.
19:23Now, as social media chefs, it's all about followers and likes and emojis.
19:31So, listen.
19:32You'll have 20 minutes to create an eye-catching viral dish.
19:36No pressure.
19:37I don't know what the secret ingredient is to going viral.
19:41Line up on the wall.
19:42I just know that if it's not going to look good, people are going to keep scrolling.
19:45Here we go.
19:46When the light goes green, we're off.
19:50Here it comes.
19:51Whew!
19:52Create a viral, visually stunning, and delicious dish.
19:57Go!
19:58Oh, my God!
19:59All right, let's get up there, okay?
20:01I see that steak, and then there's somebody else's fingers there, but I don't know who they are, but I'm not letting go.
20:05Our fingers are just mashing it so much.
20:09I don't think that I want that anymore.
20:11Like, you can have it.
20:13And so I grab the snapper instead.
20:15Definitely not my first pick.
20:16I see beet powder.
20:17I see purple cauliflower.
20:19I see these chicken tenders.
20:22Nobody is getting my chicken tenders right now.
20:24You can grab it.
20:25It's yours.
20:26Let's go, social media chefs.
20:30What the ?
20:31Your 20 minutes starts now.
20:33The chance of making a viral sensation in 20 minutes is bloody hard.
20:36Usually going for millions of likes.
20:38Today, they have to go for three solid likes.
20:40Chicken in a pocket?
20:41Like, oh, no.
20:42Where's the rest of my chicken?
20:43Is it in one of those pockets?
20:45I think it fell out when I jumped.
20:46I jumped up, and I bumped on something, and everything kind of flew.
20:50Oh, man, dude.
20:52They fell in the basement.
20:53They fell down here.
20:54I've lost about 75 or more percent of my dish.
20:58You got one chicken tender.
21:00How do you make a viral dish with no ingredients?
21:06Oh, man, dude.
21:07They fell in the basement.
21:09What are we thinking about how to make that viral?
21:11Yo, I think I'm gonna do something like a schpetzel and then, like, a schnitzel tender.
21:16So you're gonna pound it out to try and make it one piece?
21:18Yes, sir.
21:19I am not feeling great about this, but I'm not gonna let that sink in.
21:22I'm gonna mallet this out.
21:23I'm gonna bread it and turn it into a schnitzel, basically like fried chicken.
21:27And what makes sense to me with a schnitzel is more German food like a schpetzel.
21:31It's like a type of pasta dumpling.
21:33I gotta deliver this.
21:34Get going on it, okay?
21:35Thank you, chef.
21:36Jake?
21:37Yes, sir.
21:38How are we doing?
21:39Okay.
21:40Doing amazing.
21:41We're going back home.
21:42My mom is from Israel, and I grew up eating a lot of Mediterranean flavors,
21:44so we're gonna spice this lamb real nice.
21:46Being a child actor obviously had its pros and cons.
21:49I played Adam Sandler's older son in Grown Ups 1 and Grown Ups 2.
21:52Then, when I got older, I had a really hard time getting work.
21:56There weren't any auditions to be had.
21:58Um, and I was in need of a creative outlet.
22:01I was inspired by the cooking content that I was seeing on social media,
22:05and I wanted to see if I could do it.
22:09Just kind of snowballed from there.
22:11It's marrying the two.
22:13Entertainment and my passion for food and cooking.
22:15Chili Chris!
22:16It feels good to have found that confidence after so much time.
22:20How are you gonna make it visually stunning?
22:23Do some zucchini medallions and then fry this eggplant.
22:26I like it. Go, go, go.
22:27Eight minutes down.
22:28Come on.
22:29Whip, baby.
22:30Let's get my bacon cooking.
22:32Misty, the steak, get that cooking in a couple of minutes, right?
22:36Because you want to cook and you want it to rest.
22:37Yes, chef.
22:38I have had individual dishes that have had over a hundred million views.
22:42Steak is always something that would go viral more often.
22:46And I know I know how to cook steak.
22:47All right, Jeff.
22:48I'm gonna actually be making some bacon-wrapped shrimp on top of noodles that I'm gonna fry.
22:53You're gonna blow people's minds when you fry those rice noodles and you get all of that texture.
22:56Correct.
22:57So smart. I can see people actually making this at home.
22:59You can start the viral sensation with these sun.
23:02Mm.
23:04ASMR.
23:06Videos where you don't talk and you make sounds.
23:09We started our channel eating as many crunchy things as possible.
23:14And it got to the point where we're like, why don't we cook some of this stuff?
23:20Ever since I was young, the one thing I was sure about was I wanted to be a father.
23:24I want the kids to look up to me and be like, you know, he's done what he's done for the family.
23:29But he's also cool, but funny.
23:32My dad's the next level chef.
23:34Who's Gordon Ramsay?
23:38Halfway done, everyone. Halfway done.
23:41Keith, you're almost too calm for me.
23:43We'll make my pork sirloin.
23:45I want to cream up some rice.
23:46Pork and rice.
23:47Yes.
23:48Pork and rice.
23:49We don't have to complicate it, okay?
23:52You're good. You're dancing. You're smiling. That's a good sign.
23:55Okay, Becca, where's the color going to come from?
23:57The beets and the red peppers that are roasting the oven right now.
23:59Okay. You're going to use the fusilli?
24:00Yes. You're cooking the fusilli?
24:01Yes, yeah. So I'm going to do a pasta.
24:02Okay.
24:03And then I have...
24:05Richard Blaze is like a golden retriever.
24:06He just like gives off good energy.
24:08Okay, I like how you scored the fish, Becca.
24:12He was like, what are you doing?
24:13And I was like, uh, pasta.
24:15Right, right.
24:16You know, a fresh color.
24:17Yeah, exactly. No, exactly.
24:18It's like an instant color, so...
24:19Make it really bright, yeah.
24:20Sounds good. Thank you.
24:21I can't talk to you right now.
24:22The snapper can come out.
24:24You want to wilt the bok choy just a little bit.
24:28Ah, that's a lot.
24:29Meg, what do we got going on over here?
24:30I like the visual there.
24:31I'm going to do a turmeric fish and coconut milk.
24:33Are you like a health food chef or something like that?
24:35I am.
24:36Okay, that's what it is.
24:37Anti-inflammatory.
24:38Yeah, you're not going to be worried about inflammation
24:40if you don't make it to the top, okay?
24:41Okay, I love that.
24:43Action.
24:45Hi, and welcome to my kitchen.
24:46I'm not always creating healthy recipes.
24:49I have something for everybody.
24:50This is what a typical morning looks like
24:52for us in the van on a weekend.
24:54I love nature.
24:56That's why I live in the van out west in the winters,
24:58because I need sunshine and warm.
25:00We do about five months on the road.
25:03My kitchen is bare minimum,
25:05but there's something magical about cooking in the van.
25:08I mean, we would park at the beach in San Diego
25:11and open up the back doors,
25:12and I'm cooking dinner while the waves are coming up.
25:15Good girl.
25:17Can't be with you.
25:18Yeah?
25:19We don't have room.
25:22We're going to wipe this off.
25:24Time check.
25:25Six and a half minutes left.
25:26Okay, should I get that steak on?
25:28Yes.
25:29Okay, listen, you eat with your eyes first.
25:31Keep the colors going.
25:32You're kidding me over here, dude.
25:34That's viral, dude.
25:35That's viral right there.
25:36It's not hot enough for me.
25:38Can you hear it?
25:39No, not yet.
25:40Okay, so wait.
25:41Get the meat on already.
25:43Four minutes left,
25:44so you should be thinking about
25:45what this plate's going to look like.
25:47It looks like a tornado came through there, Jake.
25:49I know, I know.
25:50Is it a delicious tornado?
25:51Absolutely.
25:52The most delicious tornado you ever tried.
25:55Misty, the pan is hot, right?
25:57Yep, yep.
25:58It's got a good sear on it.
25:59I almost started to fire there.
26:00Look, there's not enough heat in that pan there, Misty.
26:02That steak's going to go great.
26:03Poor fat.
26:04It's rare.
26:05It's rare.
26:06It's too rare.
26:07Too rare.
26:08Yeah.
26:09Oh, God, that's raw.
26:10Don't black out on me.
26:11We're going to get through this.
26:12What's she doing, Misty?
26:13Bit off more than I can shoot here.
26:17Two minutes left.
26:18It's time to plate.
26:19Yes, chef.
26:20Do you need another plate?
26:21Uh, no, I got it.
26:22It's all right.
26:23That's not beautiful.
26:24That's a lot.
26:25I know.
26:26It's not beautiful.
26:27What is that?
26:28Looks like a cow pat.
26:29If the mentor says, do you need something, it usually means yes.
26:31Yes.
26:32Absolutely.
26:33Okay?
26:34One viral portion.
26:35Keep the colors going.
26:36Five, four, three, two, one.
26:41Stop plating.
26:42Stop plating.
26:43Hands up.
26:44Oh, my God.
26:45Woo!
26:48Okay.
26:49Wow.
26:50Naisha, Gordon.
26:51Wow.
26:52Definitely some vibrant colors.
26:53Let's get that clear.
26:54Yes.
26:55I was in a viral moment.
26:56Yeah.
26:57I think Naisha and I were going viral in the green room.
26:59Screaming with these colors.
27:01Big moments.
27:02Okay, we're gonna start right here.
27:03This is the bacon-wrapped shrimp on fried rice noodles.
27:07And this is cooked by Jeff.
27:09This is a viral dish.
27:11This is getting me to the top.
27:13I love the idea of the noodles, by the way.
27:15Creative.
27:16It does look a little bit weird.
27:18It's like sort of shrimp hanging on the end of a mop bucket.
27:21However, shrimp are delicious.
27:23Smart move.
27:24Protect them with the bacon.
27:26It's fun.
27:27I can see this visually being really stunning across socials.
27:30It's a little odd to eat, but it's a great bar snack.
27:33So up next, we have Meg's Haddock curry coconut sauce
27:37with some crushed purple cauliflower.
27:42The coconut flavor that's coming through very vividly
27:45and pairs really nice with white fish.
27:48Haddock's delicious.
27:49Definitely viral.
27:50Vibrant colors.
27:51Really smart.
27:52Well done.
27:53Thanks.
27:54So up next, we have Misty's top-round steak
27:56and a cauliflower beet puree.
28:00Visually, it does look a little bit weird.
28:02Steak, it does need more color.
28:04It's an abrasive cut, so it can take a really nice sear
28:06and just let it rest.
28:08Puree's really grainy.
28:10Making purees, it's about how you're chopping that vegetable down,
28:12not too large.
28:15So next up is a red snapper cooked by Becca,
28:17and it is beetroot fusilli.
28:19Yeah, that's bright.
28:22Snapper's delicious.
28:23Really good.
28:24And that bright Barbie doll pasta.
28:26Well done.
28:28Next up is going to be pork loin with fried potatoes
28:32and a creamy dirty rice cooked by Keith.
28:37I love the blackened seasoning on there.
28:39Using two starches, the potato and the rice,
28:42kind of a bit confusing, but pork cooked really nicely.
28:45I really hope this dish gets me to the next level
28:47because I do want to experience that top kitchen
28:49and go cook with Auntie Nyesha.
28:53All right.
28:54So next up we have Jake with Mediterranean ground lamb rice.
29:00There's a really good flavor on that lamb,
29:01but sadly the eggplant is undercooked.
29:04When you're up against it with time like that,
29:06slice them thinner.
29:08A lot of great ingredients.
29:09Visually, it's all over the place.
29:10I would have liked to plate it a little bit better for sure.
29:13I'm just hoping that it's not the worst dish.
29:16Okay, finally, we have a chicken tender schnitzel with spatzel.
29:20Chicken tender schnitzel spatzel.
29:22Yeah, say that three times.
29:24Chicken schnitzel spa- chicken tender schnitzel.
29:27Honestly, I thought you were pretty screwed
29:32when you dropped 75% of your protein of the dish.
29:36But you created some beautiful moments in this dish.
29:39This is super creative, Bobby.
29:41The texture on the chicken, delicious.
29:43Watching you from the green room,
29:44it's almost hard to believe you're not a professional chef.
29:47We have a fair amount to talk about for sure.
29:50We'll rally back in a second, okay?
29:51Definitely vile content.
29:53Right, they're vibrant.
29:54Stunning.
29:55It's like a rainbow.
29:56But some of the flavor profiles
29:57actually don't make sense to me.
29:58The top round, some strange colors go on there.
30:01Strange colors and then the presentation.
30:04A very elementary level of presentation.
30:06I ran out of time.
30:07I was focusing on everything.
30:08The lamb.
30:09Some really good ingredients there,
30:10but the eggplant is way undercooked.
30:12And then the plating really almost makes no sense.
30:15It's just confusing to me.
30:16It's mere misty.
30:18Guys, gather around, please.
30:20The first two people who've earned their way
30:22to the top level...
30:24are Meg...
30:27and Bobby.
30:28Congratulations, Meg and Bobby.
30:29Well done.
30:30That's a Cinderella story.
30:31I lost everything I had
30:33and somehow ended up in the top two.
30:35The chicken Cinderella story.
30:38The next three people who are moving to the top level are...
30:41Jeff.
30:43Rebecca.
30:44Keith.
30:45Hallelujah.
30:46Well done.
30:47Join your colleagues in the elevator.
30:48Good job.
30:49Well done.
30:50Jake, Misty, that means one of you will not be joining us on the top level.
31:00You both struggled a little bit.
31:03Having to cook with the visual in mind first is really, really tough.
31:06The last person who's moving to the top floor is...
31:09Jake, Misty.
31:19The last person who's moving to the top floor is...
31:21Misty.
31:25Congratulations, Misty.
31:27You can join your colleagues in the elevator.
31:30Jake, some of the flavors got away from you.
31:32The eggplant's not cooked.
31:33But there's a great dish in here,
31:34and I know that you're a really, really incredibly talented cook.
31:36Listen, keep that head up.
31:38Being a part of this has been amazing.
31:39It's not the first no I've gotten, and it's not the last.
31:42You ready?
31:43Yeah.
31:44It's not going to get easier.
31:45One door closes, another opens.
31:46Okay, here we go.
31:47Final cook.
31:48Top level, baby.
31:49You earned it.
31:50Good luck.
31:52Wow.
31:53Get in there.
31:54Check it out.
31:55Look around.
31:56Harder than harder than harder than harder than harder.
31:59It's like you've stepped up.
32:01You've stepped up.
32:02You've stepped up.
32:03You've stepped up.
32:04You've stepped up.
32:06Being a part of this has been amazing.
32:07It's not the first no I've gotten, and it's not the last.
32:10You ready?
32:11It's like you've stepped into a piece of heaven.
32:15For your final challenge, prove that you belong in this competition by creating a next-level dish.
32:21Woo!
32:22Got it.
32:23Okay.
32:24Show Gordon, Richard, and myself why we want you on our teams.
32:27Let's go. Line up.
32:28Let's go.
32:29We're this close to making it to the top 15, so the pressure is on.
32:33Breathe.
32:36Here we come. Here we come.
32:37Earn your way into the draft.
32:38Here we come, guys.
32:40Go!
32:41Go, go, go, go!
32:42Grab it!
32:43Grab a protein!
32:44As soon as I got to the platform, I felt my legs start to just do-do-do-do-do-do-do.
32:48I said, no, don't do this.
32:49I ain't even grabbed a protein yet, but I'm still grabbing.
32:53I'm focusing on two things, the throb and my picks.
32:5615 seconds, guys.
32:57I'm gonna cry.
32:58I'm gonna cry.
32:59This is such an intense gram.
33:00I mean, you got the best ingredients, anything and everything.
33:03So grab that really thick cut of chicken breast.
33:06Blue cheese.
33:07Go, go, go, go!
33:08Grab ingredients.
33:09Get back to your station.
33:10Organize yourself.
33:11Organize your thoughts.
33:14Keith, you good?
33:15No.
33:16What happened?
33:17I think I pulled something.
33:18Should I call for a medic?
33:19Honestly.
33:20Should I call a medic?
33:21No, I'm straight.
33:22I'm straight, chef.
33:23Be smart.
33:24My leg may be hurting, but no matter what, I'm not throwing the towel in.
33:27I'm not giving up on this competition.
33:2820 minutes starts right now.
33:30Let's go, let's go.
33:31Let's go.
33:32We are watching every move you make.
33:34Who'd you like in the basement?
33:35Bobby Shine in the basement, big time.
33:37We're not doing light seasoning today, guys.
33:39What'd you grab, Bobby?
33:40So I grabbed the ribeye.
33:42Incredible.
33:43Get it hot.
33:44Get it going.
33:45The butter in this bitch.
33:46Big flavors.
33:50All right.
33:51Misty, how do you feel?
33:52I got swordfish.
33:53I'm comfortable cooking swordfish.
33:54Are you nervous?
33:55Yes.
33:56Take a breath.
33:57But I have some beautiful tomatoes and garlic.
33:59Beautiful tomatoes.
34:00What do you think about a citrus Dijon cream sauce?
34:02I think citrus and swordfish is a great pairing.
34:04Yes.
34:05I think Dijon cream starts to not make sense for me.
34:08Citrus Dijon cream sauce?
34:10What is she thinking?
34:11She's in trouble.
34:12Keep going, Misty.
34:13You got this.
34:14Citrus and butter and cream.
34:17All right, guys.
34:18You're four minutes down, okay?
34:19Yes, chef.
34:20Think about getting your proteins on.
34:22You got this, Keith.
34:24Keith, where are you taking us?
34:26Classic steakhouse.
34:27Got your New York strip here.
34:28Yep.
34:29With your asparagus and some garlic mashed potatoes.
34:31Okay.
34:32You got salt in this water?
34:33Salt in the water.
34:34Every opportunity is an opportunity for flavor.
34:37Relax your shoulders, right?
34:38Let it flow.
34:40Relax your shoulders?
34:41It's a yoga class.
34:43Lots of butter.
34:44Lots of butter.
34:45Meg.
34:46What's up?
34:47Wait till you tell me.
34:48What'd you grab?
34:49I grabbed cod, some morel mushrooms.
34:51Smart.
34:52Some thyme.
34:53I forage morels at home, so I'm pretty familiar with the ingredients.
34:56Amazing.
34:57Yes.
34:58Wow.
34:59Good.
35:00Meg's on it.
35:01Oh, okay.
35:02Slow and slow, baby.
35:06How are you feeling, Becca?
35:07What protein did you grab?
35:08The scallops.
35:09Nice.
35:10So are you building a sauce with this?
35:11I'm gonna do a poison sriracha-type glaze.
35:14It sounds incredible.
35:15Sort of Asian root?
35:16Exactly.
35:17Asian influence is, like, ingrained in me.
35:20I put soy sauce in pretty much everything, so soy sauce is not on the platform.
35:25We might have an issue.
35:26This is gonna help our chicken nuggets get really nice and crunchy.
35:29Crispy?
35:30Crunchy?
35:31I run Bites with Bex on TikTok, and I also am a full-time luxury travel planner.
35:36And when I go to different countries, I try to take cooking classes, and that really
35:41helps inspire some dishes for my social media.
35:44I just want a little bit of Dijon.
35:46My little bit looks like a lot of it.
35:47I've never been to culinary school, but social media will be sure to grade you.
35:51It takes a lot of balls to be a social media chef.
35:54All of those comments take it to heart sometimes.
35:59Come on, Becca.
36:00What'd you grab, Jeff?
36:02I'm doing a...
36:04Actually, I gotta go check on my chicken right now.
36:06I'm gonna be doing a...
36:07Take on the chicken katsu that's gonna be sitting on top of some broccolini, bok choy.
36:11Chicken katsu?
36:12Yes.
36:13Pounded out the chicken as a katsu?
36:14I did not, actually.
36:15I kind of wanted it to be a thicker, whole, kind of a meatier piece.
36:18Well, think about that.
36:19Generally, katsu, you're gonna pound out.
36:21You don't fry a chicken breast.
36:23Not just whole like that.
36:24I don't think he did anything to manipulate it.
36:26Just think about that chicken.
36:27Okay.
36:31Watch out, watch out.
36:32Halfway down, guys.
36:33Ten minutes down.
36:34Yes, Chef.
36:35Yes, Chef.
36:36Perfect.
36:37Keith, you good, buddy?
36:38Yes, ma'am!
36:39Where are your potatoes, Keith?
36:41Right here, mashed up.
36:42How are you mashing them?
36:43Where am I going?
36:44There's so many great tools here, Chef.
36:45You are right.
36:46Grab a food mill.
36:47I'm so...
36:48Don't rush it, right?
36:49Yes, yes, yes.
36:50Think about it.
36:51Five minutes left, okay?
36:52Yes, Chef.
36:53Yes, Chef.
36:54And remember, that's five minutes to get yourself into the draft.
36:58Come on.
36:59Keep it simple, students.
37:01Keep these potatoes.
37:03Be careful with that glaze.
37:04You don't want it to burn, right?
37:05Right.
37:06So the scallops are just about done.
37:07It's my seal in the scallops.
37:08Oh, yeah.
37:09All right, guys.
37:10Two minutes left.
37:11Start plating.
37:12You got this, Keith.
37:13Beautiful next-level plates.
37:15Think about portion size.
37:17Think about finesse.
37:18I am sweating.
37:20Careful.
37:21Careful.
37:2220 seconds.
37:23Yes, Chef.
37:24Bobby's gonna have to go.
37:25Bobby's gonna have to hurry up.
37:26Yeah.
37:27Get the food on the plate right now.
37:28Five, four, three, two.
37:31Bobby, Bobby, Bobby.
37:32Hands up.
37:33Hands up.
37:34Hands up.
37:42Shall we taste?
37:43Mm-hmm.
37:44We are going to start with Meg's seared cod,
37:47as well as roasted purple potatoes.
37:50The moment the judges are chewing your food
37:52is, like, the scariest thing ever.
37:54They're all just, like, you know, making the...
37:56Mm.
37:57Mm.
37:58You can't tell if it's good or bad.
38:00Cod's cooked beautifully.
38:01But the dish is not breathing.
38:03It needs to go on a much bigger plate.
38:05Good thing is it tastes better than it looks.
38:08Next up, we have a seared ribeye
38:11with braised fennel and spinach.
38:13This dish is cooked by Bobby.
38:15Uh, ribeye is cooked beautifully.
38:19It's a really bright sauce against a fatty rich ribeye.
38:22I think it's a really great choice.
38:24Next up, we have Jeff.
38:27This is a airline chicken breast, roasted asparagus,
38:31broccolini with glazed carrots.
38:33It's a very simple dish, especially just cooking
38:35a whole breast like that.
38:37I personally expect more than just dumped in a fryer.
38:39Next dish is a seared swordfish.
38:42This is created by Misty
38:44with a citrus sauce, roasted tomato.
38:51Might not be super stunning to the eye,
38:54but flavor is delicious.
38:56Just be careful of that combination
38:57between the cream and the tomatoes, and it's good.
38:59But I'm a mentor, right? I want better.
39:01I don't settle for good.
39:03Next up, we have New York strip
39:05with mashed potato and roasted asparagus,
39:07cooked by Keith.
39:09Steak seasoned beautifully.
39:11A little bit too rare in the center.
39:13You see it's slightly under.
39:14Potato is a little lumpy.
39:15I'm okay with that.
39:16It's a rustic dish.
39:17They're under-seasoned as well.
39:19Lastly, we have Becca.
39:20Right.
39:21This is a hoisin glazed scallop
39:24with mushrooms and roasted asparagus.
39:30I'm a bit of a stickler
39:31when it comes to cooking these things.
39:32Seared beautifully.
39:34I love the hoisin glaze.
39:35Nice job.
39:36I am going to have on my gravestone
39:40scallops cooked perfectly, Chef Franzi.
39:42Guys, please.
39:43I'm gonna take a minute.
39:49You know, this study for us
39:51is who can we mentor?
39:52Who's listening?
39:53Would you really come up with this amazing kitchen
39:55and throw a chicken breast in a fryer?
39:57I think he's coachable.
39:58Listen, I heard you talk to Keith,
40:00but he really, really was starving for sauce.
40:03I mean, he put that meat in a cold pan.
40:05Scary.
40:06Saltfish.
40:07Bizarre.
40:08He's really surprised.
40:09Garnish with the tomatoes.
40:10Yeah.
40:11Visually, it's from another planet.
40:12Guys, gather round, please.
40:15Before we reveal our decision,
40:17I want to show you what you're fighting for.
40:25Oh.
40:26Oh.
40:31Oh.
40:32The first person who has earned their place
40:35in the draft...
40:39is...
40:41Becca.
40:44The next person who has earned their spot
40:46onto one of our teams...
40:48is...
40:50Bobby.
40:52Bobby, Bobby, Bobby.
40:54The third person moving onto the draft...
40:58is...
41:00Meg.
41:01Wow.
41:03The fourth social media chef
41:04that will become a member of one of our teams...
41:08is...
41:09Jeff.
41:11Nice work, Jeff.
41:13That leaves two,
41:14and only one spot left.
41:16The last person who has earned their way
41:18into the draft...
41:20is...
41:25Misty.
41:27Good job.
41:28Congratulations, Misty.
41:29Excellent job.
41:32Good job.
41:33Good job, guys.
41:34Good job.
41:35Keith.
41:36You battled up here.
41:37Oh, yeah.
41:38Right?
41:39Yes.
41:40Take that back to Watts.
41:41For sure.
41:42I can come from each side of Watts...
41:44all the way to the next level chef...
41:47anything is possible.
41:50Farewell, gang.
41:51Much love and respect to everyone.
41:53It's gonna be great.
41:54Take care, man.
41:55Come on.
41:59Take care of yourself.
42:02Well done.
42:03You are in the draft.
42:04Now, grab those unique chef jackets...
42:07and we'll see you soon.
42:08Well done.
42:09Well done, well done, well done.
42:10Come on.
42:11Good job.
42:12Studying these auditions is exciting...
42:14because propelling talent has been the foundation in my career...
42:17and I'm back to win.
42:19Good job, guys.
42:20Congrats.
42:21I'm scoping out a few chefs.
42:23Amazing.
42:24I'm coming for you, Gordon Ramsay.
42:25And Richard Blaze, you better watch out.
42:27Congrats.
42:28Congrats.
42:29I've got my eye on a couple of people, but this year, I'm a wild animal in a corner.
42:32You guys.
42:33Oh, my God.
42:34I'm shaking.
42:36Amazing.
42:37Gordon and Nyesha should be concerned because, like, I'm up against it.
42:40I have to win this year.
42:41I'm shutting my phone.
42:42I want to take a picture.
42:43I know.
42:44Help me.
42:46Next time on Next Level Shack.
42:48Home cooks.
42:49Head to the elevator.
42:50Here we go.
42:52My grandma has this.
42:53Look at this.
42:54This kitchen sucks.
42:56What's your date of birth?
42:572004.
42:58It's like you're meeting God.
42:59Visualize the dish.
43:00Come on.
43:01The stakes are so high.
43:02Come on.
43:03Take the f*** out.
43:04It's raw.
43:05Watch out.
43:06Medic.
43:07Medic.
43:08I wrote a cookbook on cast iron.
43:09I've got a copy of that cookbook.
43:10Shut up.
43:12Let's go.
43:14Sounds incredible.
43:15Oh, my God.
43:16I think I may have peed a little.