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00:00The following program is rated 14 plus and may contain coarse language, violence, nudity,
00:11mature subject matter, or scenes which may not be suitable for all viewers.
00:14Viewer discretion is advised.
00:16Previously on Next Level Chef.
00:19The platform will not be stopping.
00:22Man, that thing's moving so fast.
00:25Let's go, let's go, let's go, let's go, let's go.
00:27Move it, Miriam.
00:28Get it up here.
00:28Gotta go, guys.
00:29Move Beatrice.
00:30Well done.
00:31Congratulations, Team Ramsey.
00:32Heading into the elimination.
00:34Miriam.
00:34Iman.
00:35Watch your tortilla.
00:37There you go.
00:37Woo!
00:38Congratulations, Iman.
00:42And tonight.
00:43What is this?
00:44Are we switching?
00:45Five courses, 30 minutes.
00:48We are bringing in the Big Guns.
00:50Three new chefs to join your team.
00:53What?
00:53Who's about to pop out?
00:54Please welcome your nearest members of your team.
00:58What?
00:59What?
00:59What?
01:00What?
01:00What?
01:15Good morning, good morning.
01:16Welcome back, everybody.
01:19Why is there a neighboring?
01:20What is this?
01:21Are we switching?
01:23Right, how are we feeling?
01:25Great, Chef.
01:26Good, Chef.
01:26Good, Chef.
01:26We had some ups and downs last time around.
01:29And I'm not just talking about that platform.
01:32But you all roast the challenge beautifully, especially my Gen Z hot shots.
01:38Hot shots.
01:39Are we ready to do it again?
01:41Yes, Chef.
01:41Yes, Chef.
01:42Team Arrington, thanks to Iman, we are out of the basement.
01:46We're moving up to the middle level.
01:48I do not even want to hear a whisper of the word elimination today, okay?
01:53Yes, Chef.
01:53Yes, Chef.
01:54Time to get into the heavy hitters over here.
01:57Team Blaze, we might be down in the basement, but we're the favorites in this competition.
02:02Our backs are against the wall, but we're the team to beat.
02:04Yes, Chef.
02:05Ready to get the out of the basement.
02:07Now, I'm going to say it again.
02:08We are ready to get the out of the basement.
02:11How many times a year do you have that chat with your team in the basement?
02:16Right.
02:17Today's challenge can be summed up in one word.
02:20Teamwork.
02:21You'll have to work together as a team to create a stunning five-course tasting menu.
02:30Let's go.
02:31This is going to be great.
02:33And that will have to be accomplished in just 30 minutes.
02:35Ooh.
02:36And it will be judged as an entire menu.
02:41Oh, my God.
02:42Listen, your team will have to join forces to create one hot appetizer shellfish dish,
02:48one poultry course, one meat course, a fish course, and a stunning dessert.
02:55Five courses, 30 minutes.
02:57Oh, .
02:58Why do you all look absolutely terrified right now?
03:01I have never even made a three-course meal in 30 minutes, let alone five.
03:08They're really stretching us like taffy, you know?
03:11They're just like, we're going to get the most out of these people.
03:14To get this done, communication is going to be vital.
03:17Help each other with that grab, especially.
03:19Right?
03:20Share your ingredients.
03:21Collaborate.
03:22It's the first time you get to do that.
03:24Someone has to do two.
03:25Some of you might be doing the math right now, thinking, five courses?
03:30There's only four of us.
03:32And Team Ramsey, there's only three.
03:34So, we are bringing in the big guns.
03:38Three new chefs to join your team.
03:41What?
03:42New member?
03:43I'm like, who's about to pop out?
03:44Please welcome your newest members of your team.
03:51What?
03:53It's us!
03:54Let's go, yes!
03:57Yes!
03:57Let's go, yes!
04:01That's right.
04:02Yes!
04:03For the first time ever, Richard, Anisha, and myself will be cooking the dessert course alongside
04:10your menus.
04:11Excited?
04:12Yes, Chef.
04:12This is awesome.
04:14Team Ramsey, you ready?
04:15Hell yeah, Chef.
04:16So ready.
04:17To be in there cooking a tasting menu with the goat himself, like, that's top tier.
04:21Ah.
04:22This is going to be your biggest test so far.
04:26I know we can pull it off.
04:27This is where I go into orbit.
04:30The happiest place for me is behind that stove.
04:32I cannot tell you how excited I am to get into the kitchen with my team.
04:36Head to the elevator.
04:37I'll see you up there shortly.
04:38This is wet.
04:39What was the last time you really cooked a dessert?
04:412003?
04:43The 80s.
04:44Wow, that's going to be tough on.
04:50Come on, guys.
04:51Come on.
04:51Big energy.
04:52Big energy.
04:52Big energy.
04:54Yes!
04:55Let's go!
04:56Cooking the kitchen with Chef Ramsey, I have even more to prove.
04:59I don't ever want to let up for one second.
05:01It's pedal to the metal.
05:03Gordon right here, yeah?
05:04He's a beast.
05:05He could do anything.
05:06I truly believe that man is capable of insane things.
05:10Just like Gordon, I hate to lose.
05:14I forgot what the middle looked like.
05:16Nice to see you, middle.
05:18Is there an overall theme that we want, then?
05:20My strongest is Middle Eastern.
05:22Her strongest is Mexican, right?
05:23Out of everyone's, I'm most comfortable with hers if we're going to go towards one person.
05:26I'm also comfortable in Mexico.
05:28Then be alert on the Mexican flavors.
05:31Confident cook.
05:32Yes.
05:32That's what we're doing today.
05:33Confident cook.
05:34Absolutely.
05:35Let's go, baby basement.
05:37We're back.
05:38To make a five-course tasting menu is a feat enough, but to be doing it in a basement, this
05:43is insane.
05:44You guys know in a tasting menu, we start light and we finish heavy.
05:47And grab everything.
05:49I was also thinking we'd have a better chance of staying on a theme if we did a fusion.
05:54Honestly, I think we should just wait and see what we got.
05:56Okay, I think that's an awful idea, but you know what?
06:00Go, Rich.
06:01Blaze of speed.
06:02You got it, bud.
06:02You got it.
06:03I knew it.
06:03I knew it.
06:04How are you doing?
06:07You doing good?
06:07He has a boy in April in 20 years.
06:10I like to have a theme when we're getting into things.
06:12I think we're going to kind of wait to see what comes down.
06:14I mean, I feel like we should make those decisions now.
06:16I so badly want to say, like, that was my idea.
06:19But, like, nobody likes a kiss ass.
06:21Well, listen, here's the way I'm thinking about this.
06:23We got a downtown, cool little underground gastropub.
06:28Sounds great.
06:28So who's doing shellfish?
06:30So who's going to do fish?
06:31I'll do fish.
06:31Poultry?
06:32Okay, poultry?
06:33I'll do the beef.
06:34Line up on the rail.
06:36Let's go!
06:38Yes!
06:38Niceest Ninjas are going to win.
06:41Niceest Ninjas are going to win.
06:44Amazing.
06:45And so what's our theme for the menu today?
06:48Mexican.
06:48Oh, I love that.
06:49Oh, beautiful.
06:50Cooking with Chef Arrington.
06:52It's going to be the Mexico.
06:55So who's cooking what?
06:57First course.
06:57First course.
06:58Second course.
06:58Second.
06:59Third.
06:59Fourth.
07:00Amazing.
07:00Amazing.
07:00I love that team.
07:01I thought dessert.
07:02I'll do that.
07:04Yes!
07:04Hello, Chef!
07:05Oh, my goodness me.
07:07Let's go!
07:07Are we good?
07:08Yes!
07:09Right, come over.
07:10Yes, Chef.
07:11Am I wearing the same thing Gordon Ramsay's wearing right now?
07:13Are we twinning?
07:14Right, menu-wise, what are we thinking?
07:17We're trying to go for, like, a French-Italian-style theme with this taste thing.
07:20Nice.
07:20He's going to take over both seafood courses.
07:22I'm going to be in charge of poultry, and Arnab is going to be in charge of the beef.
07:26I've been cooking seafood growing up near the ocean my whole life.
07:28Right, guys, line up.
07:30This is going to show I'm a pro.
07:32I do not screw around.
07:33Talk to each other what we're grabbing.
07:35The platform is moving.
07:37On your mark, get set.
07:40Go!
07:41Let's go, let's go, let's go.
07:42Boom, I see some scallops.
07:44I'm like, money.
07:44Scallops are perfect for a score.
07:46Game hen.
07:47Yep.
07:47Beautiful.
07:48Boom!
07:49That's what I wanted.
07:50We need wine, we need wine.
07:51I see wine, and then I see that caviar.
07:54This is about to be a good one.
07:57Guys, you haven't got a fish yet.
07:58Salmon?
07:59Yeah.
07:59Who's got the red meat?
08:00Get a beautiful ribeye.
08:01I got the meat, chef.
08:02Here, onion for you.
08:03Talk to each other, guys.
08:06Oh, I got a truffle.
08:07I got morels and truffle.
08:08Over here, over here.
08:10Let's go, guys, let's go.
08:11Corner, corner, corner.
08:12Beautiful, bright red jumbo prawns.
08:15Like, this is a slam dunk.
08:16Oh, filet can't go down to the basement.
08:19I see snapper, grab that, and from there,
08:22just kind of panic-grabbing anything that's Mexican flavor.
08:25Rizzo, lime, chipotle.
08:27I need this chicken.
08:29I love to cook chicken.
08:30I'm a princesa de pollo.
08:33Mole, there's a mole.
08:33I see corn.
08:34There's a mole.
08:34I see corn.
08:35Organize your ingredients.
08:37I didn't grab corn.
08:38There's no corn.
08:38I grab corn.
08:39I love you.
08:40Ready, go.
08:42Let's go, let's go.
08:44It's a duck brush.
08:44It's a duck brush.
08:45Grab whatever you can.
08:47Mushrooms, vegetables, sauce.
08:48Spinach, limes, onions.
08:50Herbs.
08:51I got dill.
08:52I got cognac.
08:53You got proteins?
08:54The platform starts to go up.
08:55I see Chef Blaze jump up and grab, like,
08:57chestnuts or something.
08:59I don't know that's right.
09:01Good for you.
09:02Chef Blaze is not a tall man by anybody's standards.
09:06It's impressive.
09:06Dude, I got oysters.
09:07Let's get a plan together.
09:08Did you get oysters?
09:09I got oysters.
09:10Okay, what protein you got?
09:11I got the New York strip.
09:11I'm going to do a lemon sole.
09:14All right, so I got a duck breast.
09:15Okay, start taking your ingredients to your station.
09:17Yes, Chef.
09:17Yes, Chef.
09:18Your 30-minute starts right now.
09:20Jeff, you should be scoring your duck right now.
09:22Sounds great, Chef.
09:26Go, Chef.
09:27Oh, hell yeah.
09:29Okay, I get it.
09:30I'll chop faster, Chef.
09:32These knives suck down here, huh?
09:33Yeah, they do, Chef.
09:34My first time, guys.
09:38Salt.
09:38We're moving with purpose, guys.
09:41I love this.
09:41You guys are the best.
09:44Becca, I'm going to need help with the masa.
09:46I'm going to make it chicken mole empanada.
09:48You need help with the dough.
09:48Is that what you need help with?
09:49Yeah.
09:50It's such a cool challenge that we can finally work together as a team.
09:53I wish we could cook together all the time.
09:55We would really rock it.
09:59Five minutes gone, guys.
10:0025 minutes to go.
10:01So it's panseered scallops with a caviar sauce.
10:04It's caviar.
10:06What are you doing with the salmon?
10:07Panseered salmon, I'm going to do that with a little bit of my leeks.
10:09I'm going to do a chive aioli.
10:11Keep on talking to each other, guys, as well, yes?
10:14Make sure we're all on the same page there, yes?
10:16Teamwork is going to make this dream work.
10:18Oh, platform's moving.
10:19This is mine.
10:20Dessert, focus on yours, guys.
10:22Chef Ramsay is headed to that platform.
10:24He's got that gusto.
10:25You know, his age ain't slowing him down.
10:27What can I go?
10:28Okay, okay, okay.
10:29So, figs pastry.
10:31You got figs?
10:32Ah, damn, okay.
10:33Good job, Chef Ramsay.
10:35What else?
10:35What else?
10:36What else?
10:36What else?
10:36Grabbing ingredients.
10:38Custard, berries.
10:39I had no idea.
10:40It's so hard.
10:42You've just got no time to think.
10:44Oh, my gosh.
10:45Like, damn, Chef.
10:46Now you know how it feels.
10:47I need something.
10:49There is nothing easy with that grab.
10:51Jeez, that moves fast.
10:55Guys.
10:55Yes, Chef.
10:56How quick does that thing go?
10:57It goes fast.
10:58Ladiya, I got figs.
10:59You got figs?
11:00That's it.
11:01Yeah, it's figs.
11:01Maybe, um, like, um, like a fig tart-a-tan.
11:04Hell yeah.
11:05Okay.
11:06Oh, this one's for me, guys.
11:07Platform is for me.
11:08I got this.
11:09I got this.
11:09My heart is about to jump out of my chest, but I'm trying to play it, like, very cool, calm
11:13and collected.
11:14That platform grab is no joke.
11:17What am I getting here?
11:18Thinking beautiful sort of Mexican hot chocolate.
11:22It is time that all of these judges understand how exactly this platform works.
11:28Grab, grab, grab, grab, grab.
11:29When you try grab, grab, grabbing, it is not that easy.
11:31Cherries.
11:32Some orange might be nice.
11:34Orange might be nice.
11:35Yes, Chef.
11:35Orange might be really nice.
11:37Ah, okay.
11:37Cool, cool, cool, cool.
11:38What are you making, Chef?
11:40I'm going to make a sort of molten chocolate cake.
11:42Yes.
11:43Love.
11:43I'm thinking abuelita vibes.
11:45Oh, yes, abuelita.
11:45With, like, a Mexican chocolate.
11:47Natalia, I'm leaning on you.
11:49Does that sort of abuelita vibe come through?
11:51We would make all of these happy.
11:52It does.
11:52All of the abuelitas are happy.
11:54She takes care of us, right?
11:55Yes.
11:56We love abuelita chocolate.
11:57Who doesn't love a molten chocolate cake?
11:59We don't talk to those folks.
12:02They have no place on Team Arrington.
12:05Platform's coming, but this one's for me, guys.
12:07This one's for me.
12:07Finally, I get to do my own proper platform run and grab.
12:12Okay, chocolate, bananas, maybe a little cocoa powder.
12:16These hands have been here waiting to grab every bottle and can.
12:20It's like a shopping spree.
12:22I'm good.
12:23Okay.
12:24I'm good.
12:26Don't do it.
12:27Don't do it.
12:28Please, no, not again.
12:32All right.
12:33Yes, Chef.
12:34It is like when Coach runs a couple laps with you.
12:37Like, I got to prove that I still can play the game.
12:40I am Peyton Manning with a better hairline.
12:42Come on, pick up the pace.
12:4322 minutes remain.
12:4522 minutes left.
12:46If you need anything, let me know, Chef.
12:47I'll help you.
12:48Austin, you applying for sous chef in this kitchen?
12:50Chef, actually, I'm applying for your job, but, like, I couldn't find the gonads to actually
12:55say it.
12:56We all call each other chefs in my kitchen because we all are.
12:59Absolutely, Chef.
13:00If you call someone something enough, they'll become that, okay?
13:02Yes, Chef.
13:03Chef, I'm taking a basing tip from your Instagram page, huh?
13:07Oh, my gosh.
13:08I don't usually do it with a plastic spoon, though.
13:10That's all I got, Chef.
13:11And listen, just make sure we don't overcook it.
13:13Heard.
13:18I'm getting into my molds, but I'm going to hold off to bake.
13:20Yes, Chef.
13:21You're brilliant.
13:22Taste, taste, taste.
13:24Guys, halfway down.
13:25Taste.
13:26Oh!
13:26Did you want notes?
13:28Because I don't want to give you notes.
13:29It's great.
13:29Like, it's delicious.
13:30I love it.
13:31Just so happy to be in this kitchen with you guys.
13:33Chef, you're in your element.
13:34I am!
13:35We love it!
13:37Natalia, these are your empanada balls.
13:39How's your corn, Becca?
13:40I have a handful of things going on right now.
13:42I'm making street-style esquites with a chili seared snapper.
13:46Natalia, have you worked on that dough at all?
13:48Do you want me to knead it?
13:49Yeah, give it a couple of kneads.
13:50But I've spent all this time making empanada dough for Natalia to use for her empanadas.
13:55So, at this point, I know I need to stay as focused as possible on my dish.
13:59Fish is on the paper towel, yes?
14:02Yes, it is.
14:03You get that cooking soon, right?
14:04Protein, protein, protein.
14:05Has to be nailed.
14:06Bobby, where are your shrimp?
14:07What are your shrimp doing right now?
14:09I'm working on them right now.
14:10What do you have here?
14:10I'm actually going to be trying to kind of incorporate, like, the South along with Mexican.
14:15And what is this dough here?
14:16Uh, it's going to be a, uh, uh, let's see, beignet po' boy.
14:22This might not be quite as Mexican as everybody else's stuff.
14:27And, uh, Mexican flavors.
14:29But so far, I've actually made it through this competition because I always kind of take a little bit of a risk.
14:33I'm just crossing my fingers that it works.
14:35Make sure you're happy with it and that you're calling it that.
14:37Mexican fine dining, right?
14:39These sort of Latin flavors, right?
14:41With chef.
14:43Keep it going.
14:4412 minutes to go, guys.
14:46Come on.
14:46Ryan, let us know if you need any help.
14:48Don't overwhelm yourself.
14:49I'm going to start throwing my salmon down.
14:51Maybe you can help me watch that.
14:52Just make sure it doesn't get over crispy, okay?
14:54Perfect, chef.
14:54Dropping salmon.
14:55Ryan, we good on this straight back?
14:57Mm, a little, little bit longer, bro.
14:59Yeah, chef.
15:00I am just in awe of our ability to work together and become this, like, holy trinity of teamwork.
15:07Beautiful.
15:08I'm the Holy Spirit.
15:10Clean stations, clean minds.
15:12Ryan is the father.
15:13I need an opener for the caviar.
15:14Can't open her underneath your station, right where the peeler is.
15:17Arnav is the son, and Gordon Ramsay's gone.
15:21How are you doing, chef Ramsay?
15:22Tatan is in the oven, she goes.
15:25I'm going to start a rum sauce.
15:27Thank you for checking in, Beatrice.
15:29Of course, chef.
15:29Keep up the pace, chef Ramsay.
15:31Holy s***.
15:33Whose idea was this?
15:35Let's go, guys.
15:37It's blazing down here, guys.
15:38Yeah, baby.
15:39Yeah, chef.
15:39Freaking good.
15:41Now we're cooking with fire.
15:44Eleven minutes left.
15:45What do you think about bananas like foster dish for dessert?
15:47Bananas foster all day long.
15:49Plastic, pla...
15:50What the f***?
15:53Guys, the equipment doesn't work down here, huh?
15:54Not really.
15:56I respect you guys more than ever right now.
15:58Brandon, you okay?
15:58You're going quiet on me, Brandon.
16:00I'm great, chef.
16:01I'm cooking the salsa au poivre, but I need a way to impart a lot of mushroom flavor without technically having a lot of mushroom.
16:09Mag, taste this.
16:12Something to lighten it up.
16:13It needs something a little light in there.
16:14I have an idea.
16:15I have a can of condensed mushroom soup.
16:20Mushroom and steak go hand in hand, so this is the perfect combination.
16:25I decide to add some cream so that it will not just taste like a salty, creamy can of soup.
16:38Um, how is everyone doing?
16:41F***.
16:41You better than me.
16:42You better than me.
16:43What the f*** is this?
16:45Okay, these are going in the fryer.
16:47I'm going in with dessert.
16:48Ten minutes.
16:49Get that steak on, Iman.
16:50It's searing, chef.
16:52Oh my God.
16:52Hi, beautiful color.
16:53Hello.
16:54Iman, you're in your element, huh?
16:55Fish tips.
16:57Becca.
16:58Yes.
16:58When are you planning to drop your fish?
17:00Well, like right now.
17:01Oh my goodness.
17:02Let's get that going.
17:03Organize yourself.
17:04I'm nervous that maybe I don't have enough time to get this done.
17:08I don't want my dish to be the reason that my team ends up in elimination.
17:18Six minutes.
17:19High level communication, guys.
17:21I think it's...
17:22Wow.
17:23Good?
17:24A little bitter?
17:24It's delicious.
17:25Yeah?
17:26Okay.
17:26I love the chocolate in there.
17:28Together we can achieve anything.
17:30Miss Becca, is it ready?
17:31Yes, I think so.
17:32Executing a fish is, you know, it's difficult.
17:35I'm really hoping it's cooked all the way.
17:39Yeah, we're good.
17:39We're good.
17:39We're in a good place.
17:40We're in a good place.
17:42Grab your plates, guys.
17:43If there are any concerns, we need to know about them right now, guys.
17:47With my own dish to cook, it's a lot to rally.
17:49Your brain goes off on a bullet train, and it's up to you as the conductor to drive that thing.
17:57Get this going.
17:58We got that going.
17:58Bring big flavors.
18:00Where's that tequila?
18:01Right here, chef.
18:02Careful, Bobby.
18:03Just got to be smart with it.
18:04And, you know, think about how you're imparting flavors.
18:05But I'm trying to figure out ways to actually spin this into a Mexican dish.
18:10It's just adding a tiny little bit of flavor.
18:12I'm not going crazy.
18:12It's just an accent.
18:14Just make sure it makes sense, right?
18:15No surprises.
18:17I got a name for my dish, guys.
18:19What is it, chef?
18:20Banana in a haystack.
18:22Banana in a haystack.
18:24Oh, my gosh.
18:24I am back home.
18:25This is an absolute style over here.
18:27Practice what you preach, Blaze.
18:28Let's go.
18:29I am having so much fun.
18:31That's freaking delicious.
18:33Hey, I like to hear that, chef.
18:34Yes, you know we like to hear that.
18:36I love wearing the apron.
18:38It's Superman's cape.
18:39Austin, you're good.
18:40You're all about finesse with that course, okay?
18:42Yeah, absolutely.
18:43Delicate flavors.
18:43Megan?
18:44I want the salt that the oysters are on top of to look like a beach in the Pacific Northwest.
18:47You got it, chef.
18:48The thrill to me is to be able to do what I do in my restaurants.
18:52Orchestrate, conduct the full service.
18:55All right, chef, you're with me, right?
18:57I'm worried about our duck dish, okay?
18:58Where's the sauce?
19:00The sauce is right here, chef.
19:01This is a miso butter.
19:02Yes, chef.
19:02I want more acidity and more sugar to bounce out.
19:06More acidity?
19:06It's salty, okay?
19:07Sugar and sweetness.
19:09Butter also.
19:10Oh!
19:10Butter.
19:11Butter.
19:12Butter.
19:13Keep your day job.
19:14Wait.
19:15I throw axes, not butter.
19:17Let's go, guys.
19:18Focus, okay?
19:18Focus, okay?
19:19Yes, chef.
19:19Yes, chef.
19:20It's all fun and games until someone goes home, right?
19:24Yo, whisk anyone?
19:25Right here.
19:27Yes!
19:27That's sick.
19:28Bring it home, guys.
19:29Three minutes to go.
19:30Chef Ramsay, let us know if you need anything.
19:32I'm doing really well right now, so I can help.
19:34I love seeing Chef Ramsay and his element.
19:37I love seeing him get in the competition himself.
19:40Look at that.
19:41Beautiful.
19:43Beautiful.
19:44It, like, brings out a different part of him,
19:46which I'd love to see.
19:47Woo!
19:48Man boots.
19:50Dropping scallops.
19:51Okay, scallops.
19:52I have this vinaigrette right here.
19:53Salmon.
19:54Take your time, Ryan.
19:55Bring it home, yes?
19:56Okay, guys.
19:57Remember, those proteins got to rest.
19:59Hey!
19:59All right, chef.
20:00Let's go.
20:01Come on, Team Ramsay.
20:01We got this.
20:02Chef, should I cut that ribeye before I plate it?
20:04Yeah, let me show you.
20:05That tatan's going to come out of the oven
20:07right at the very last minute.
20:08Chef Ramsay, could you toss me a ring mold?
20:10Can you just give me two seconds?
20:12In fact, if you stick a broom up,
20:13I'll sink the floor to run along.
20:16Thank you, chef.
20:17Guys, come on.
20:19Don't miss platforms, guys.
20:23Show, show, show, show, show.
20:25Oh, I'm shaking.
20:28Listen, I had one of my mentors
20:29always tell me something
20:30that's really relevant for the basement.
20:32Never let a machine stop you from doing your job.
20:34That's right.
20:34Heard that, chef.
20:35Right?
20:35The mixer's broke, you use your hand.
20:37The slicer's broke, you use your knife.
20:40The AI's broke, you use your own brain.
20:42That's it.
20:42Yes, chef.
20:43Beautiful, simple food.
20:44We're in the basement kitchen.
20:46We wasted all of our parents' money
20:47and loved ones' money on opening up this place.
20:50Let's not let them down on opening night,
20:51you know what I mean?
20:52Yes, chef.
20:53Yes, chef.
20:53The little basement kitchen that good today, okay?
20:56That's it.
20:56Gastropub, baby.
20:57All right, two minutes.
20:58It's time to plate.
20:59Yes, chef.
20:59This is where we bring everything together, guys.
21:01Make sure you've got nice, tight plates, huh?
21:03Tasting menu.
21:05Everybody good?
21:06Everybody good?
21:06Yes.
21:07Meg, that's beautiful.
21:08Can I help you with anything?
21:09Yeah, we need to balance the sauce a little bit, huh?
21:11Don't put any more sugar
21:12because it's starting to break.
21:13Yep.
21:14That's happening.
21:15One more minute.
21:16And then it'll come down to the very last minute.
21:18Platform is moving.
21:2160 seconds.
21:23Bring it together, everyone.
21:25This is not the time in the competition
21:26to miss a platform, okay?
21:28A little cold cream to the hot sauce.
21:30We'll bring it back cold cream.
21:31Yeah, I heard.
21:31Cold cream.
21:34I'm stressing.
21:35I need to have a perfect sauce.
21:38All we got is 30 seconds.
21:39Last looks.
21:40Keep going.
21:41Take it off the heat.
21:42Take it off the heat.
21:43Get this side.
21:43Get everything.
21:44Let's go, Austin.
21:47Perfect, perfect, perfect.
21:48Perfect.
21:49Thank you, chef.
21:50Good job.
21:50Good job.
21:51The platform is here.
21:53Heard.
21:55We can't miss the platform today, guys.
21:58Let's go, Austin.
21:59Let's go, Brandon.
22:00Jeff, let's go, Jeff, Jeff, Jeff.
22:02Let's go, guys.
22:03Let's go.
22:03Let's go.
22:04Down to the last second.
22:06I am just scrambling.
22:0710 seconds.
22:0810 seconds.
22:09I have to get this plated and get it on that platform.
22:12Jeff, the platform is here.
22:14Let's go!
22:14The platform is here.
22:19Let's go, Jeff, Jeff, Jeff.
22:22Good job.
22:22Good job.
22:23Oh, my God.
22:26The platform is here.
22:27The platform is actually here.
22:30Walk in like you.
22:31Talk it, please.
22:32Let's go, guys.
22:33Do not miss.
22:33Right behind you, Bobby.
22:34Right behind you.
22:36Oh, my God.
22:37You guys.
22:38Come on.
22:39Oh, my God.
22:39Oh, my God.
22:43Platform's here, guys.
22:43We've got to go.
22:44We've got to go.
22:46We've got to go.
22:48We've got to go.
22:50One more.
22:50One more.
22:51One more.
22:51Let's go.
22:51We've got to go.
22:52Quick.
22:53Quick, Brian.
22:54Quick.
22:54Get them on.
22:54Get them on.
22:55Yes.
22:56Woo!
22:57Yes.
22:59Let's go.
23:00Yes.
23:06How much fun was that?
23:08Oh, man.
23:09Oh, my goodness, mate.
23:10Look at this.
23:13Now, as we told you earlier, each team's menu will be judged
23:19together cohesively.
23:20The team with the overall best menu will win this challenge.
23:26Should we start from the top?
23:27Team Ramsey went with a theme of modern European fine dining.
23:31We'll start off with the shellfish appetizer.
23:33Scallops sat on caviar beur blanc with sauteed white asparagus.
23:37Caviar beur blanc says it all.
23:39The scallops are cooked really, really well, and it's a perfect pairing with the white asparagus.
23:43Strong start.
23:44Next up, this is a pan-seared salmon with a fennel puree.
23:48It was the same chef.
23:51Wow, phenomenal progression in this menu.
23:53I can feel this building.
23:55Really delicious.
23:58Next up for the poultry course, this is a guinea hen serve with a chive butter sauce finished
24:02with truffle.
24:03It's one of those you don't want to knock it down.
24:05It's so pretty, yeah?
24:05Gorgeous.
24:09No, it doesn't quite meet my expectations, to be honest.
24:11It exceeds my expectations.
24:14I love this dish.
24:15It's delicate, it's dainty, and it's just a nice sort of segue in to the next course.
24:20This is a roasted ribeye cast iron pan served with a roasted parsnip puree,
24:25and then baby parsnip roasted in truffle and honey with a port wine sauce.
24:29I don't like repeating ingredients unless it's truffles, then let it rain everywhere.
24:33Maybe a touch overcooked on the meat, but another cohesive dish.
24:37Yeah, exceptional.
24:37Really good job.
24:38Finally, not too sure about the pastry chef on the top floor, but we did a fig top of tan,
24:43and then this rum toffee sauce here as well.
24:48Yeah, I love the caramelized notes against the beautifully roasted figs.
24:53I think the chef that made this dessert has a strong future ahead of them.
24:57A strong future?
24:59I don't know.
25:00Are you serious?
25:01Thank you, miss.
25:02Rich, please.
25:03How about being off to the middle?
25:05Off to the middle.
25:06The theme that we're going for is Mexican inspiration.
25:09We are starting with the appetizer.
25:11Tajin spiced red shrimp beignet deep fried to sort of mimic a po' boy and made with tequila.
25:19The flavors are there.
25:19I think a po' boy is almost like a Louisiana French as opposed to Latin,
25:23so I'm a little bit confused in terms of where we're going.
25:25Yes, you know, the theme of the day is Latin.
25:27I think this is a slight departure.
25:30Next up, pan-roasted snapper.
25:32This is served over Mexican street corn, or asquites, with a pineapple pico de gallo.
25:39Corn, delicious.
25:41It's such a shame the fish is undercooked.
25:42This is a fish that you can't get away with medium rare on it.
25:48You've got to cook it all the way through.
25:50Damn.
25:52For our poultry course, we have chicken tinga empanada with an avocado crema.
25:57Mmm, that's delicious.
26:00Really good.
26:00Pastry is delicious.
26:01Chicken is delicious.
26:02The actual filling is beautiful.
26:04Next up, we have a filet of beef served with a chipotle butter.
26:10It's good beautifully.
26:13I think this is a standout dish for me so far in this menu.
26:16Seasoned beautifully.
26:17It's got a nice smoked flavor.
26:20And the garnish underneath just lifts the filet.
26:23To finish, this menu is a chocolate lava cake, a sort of Mexican hot chocolate.
26:29And this is exceptional.
26:30Chocolate bun is cooked beautifully.
26:31Yeah, it's got to be tough to cook something as beautiful and elegant as yourself, Nyesha,
26:36but somehow you figured it out.
26:37Woo-woo-woo!
26:40Keep it coming.
26:41Those points will get you everywhere.
26:43All right, shall we head down to the basement?
26:45Please.
26:45We're doing a bistro that's downtown with a little bit of an edge, you know?
26:50Four cooks that took all of their loved ones' money and invested it into a little pop-up restaurant
26:54and wasted it all.
26:56First dish is a oysters Rockefeller with a little chili butter.
27:01Incredible start.
27:01I love the texture that's achieved.
27:03These breadcrumbs are beautiful.
27:05A really nice, hearty way of allowing that briny saltiness to come through.
27:09I love this.
27:10Really good.
27:11Next off, we have our fish course.
27:13This is sole with a citrus beurre blanc and spring vegetables.
27:17This is a delicious fish dish and the cook on the sole, exceptional.
27:22So we're moving on to our poultry.
27:23We have a seared duck with a little miso honey butter.
27:27Duck's cooked beautifully, but it's a very strange combination with that miso, honey butter, sweet on fat.
27:32For me, the sauce is quite rich.
27:35Just reading a little bit too sweet.
27:37Okay, next we're moving to our red meat.
27:39So this is a take on steak au poivre.
27:42Steak with a mushroom au poivre.
27:45Steak's cooked beautifully.
27:46Absolutely beautiful.
27:47The only thing that brings this dish down, it tastes like a canned soup.
27:51It did come from a can.
27:55If I was your mentor, I'd stop you serving that canned soup.
27:59Well, I like the canned soup because it brings all this umami and flavor to it.
28:03To me, there's no difference between a bottle of soy sauce, a jar of miso, or in this case, a little bit of canned soup.
28:09Okay, pastry chef's a little bit on fire down there.
28:12Not in a great way.
28:12I mean, on fire.
28:14This is a take on a banoffee.
28:16So this is caramelized bananas, caramel sauce, chocolate, and a little banana salsa.
28:21I love this banoffee pie.
28:22It's silly, and it's serious, and it's indulgent.
28:24And those little fried crispy bits remind me of your golden lox on top.
28:30That is delicious.
28:31I mean, really delicious.
28:3215 amazing dishes.
28:34This is going to be a very tough decision.
28:36Excuse us, please.
28:40Yeah, now we kill that.
28:41Can we talk about the three hot shots on the top floor?
28:46I have three words for us.
28:48Sophistication, humble, and confidence.
28:50Ah, the game hen.
28:51That was such a pretty dish.
28:53Yeah.
28:53I would pay $500 for that.
28:54100%.
28:55Middle floor.
28:56The issue I have is the first course.
28:58Right, I think that took the largest departure from the idea of Latin flavors.
29:01Confused everybody.
29:02A beignet has no place in that menu.
29:04The snapper.
29:05I'm so sorry.
29:06I knew the minute I started cutting into it, it was like dense and rubbery.
29:09I'm like, oh my God.
29:10Oh, yeah, yeah, yeah.
29:11The filet was redemption.
29:13Absolute bullseye, dead center.
29:15I think the basement menu was the most cohesive.
29:20Wow.
29:21But you didn't need to serve the whole duck breast.
29:22No, edit yourselves down, right?
29:24Out of interest, how long will your bistro stay open serving canned soup?
29:29First of all, we tell no one about that.
29:30Oh my God.
29:31But I'm not going to knock it.
29:33This is an edgy bistro.
29:34Didn't need it.
29:35Rookie mistake.
29:36Really heavy.
29:37I'm okay with it.
29:38Rookie mistake.
29:39We said the whole menu works as a whole.
29:42Take the win with the canned soup.
29:45I hate canned mushrooms.
29:48We good?
29:49Yes.
29:49Yeah.
29:50Good job.
29:50Man, well done, guys.
29:51All right, all of you, well done, Richard, Nyesha, and myself.
30:02We asked ourselves, which menu would you love to return to in a restaurant?
30:10The winning tasting menu today was created by Team Ramsey.
30:18Yes.
30:19Let's .
30:20Such a gut punch.
30:25Those kids, they are getting a little too big for their britches here.
30:29They really do need to be taken down a peg.
30:32Team Ramsey, you've earned the right to cook in that top-level kitchen next time round.
30:37But for now, head back to the lounge and enjoy.
30:40Well done, all three of you.
30:41Thank you, Chef.
30:41Thank you, Chef.
30:42Well done.
30:43Go and enjoy some TikTok, guys.
30:47Woo!
30:48Woo!
30:48Woo!
30:48Woo!
30:49Woo!
30:50Yes!
30:50Yes!
30:51Yes!
30:51Let's go!
30:52Yes!
30:52Yes!
30:53Now, Richards, Nyesha, and each of you must choose a team member to head in to that elimination.
31:04And now the game's getting intense, right?
31:07The person heading into the elimination cook from Team Blaze is Jeff.
31:15Bring your pace and energy and just refine it a little bit upstairs.
31:18You're going to be okay.
31:19Yes, Chef.
31:20I'm crushed.
31:21But you know what?
31:22I got chosen.
31:23I'm just going to focus to what I know and compete.
31:25It's so difficult.
31:26It's so difficult.
31:27Do I pick a dish that was undercooked, however great flavor, or do I choose the chef who had
31:35a great idea, but it didn't really match the theme of the day?
31:38I'm choosing Bobby.
31:39Yes, Chef.
31:40Wow.
31:41Bobby, press pause for a second, because you have a pin on your chest.
31:45You can throw that pin in, and then Ayesha will have to nominate another individual from
31:57Team Arrington, or you keep the pin on, and you go head-to-head with Jeff in the elimination.
32:04What's your choice, please?
32:06Bobby, I'm choosing you because I want you to go up there and win this.
32:14Back to Team Arrington, where you belong.
32:16Yes, Chef.
32:17Bobby, what's your choice, please?
32:19I stand by Chef Arrington's decision.
32:22I'd rather cook on merit.
32:24It was not my strongest dish, and I believe in myself.
32:29I'm ready for this.
32:30An immunity badge only gets you so far, and I know this is kind of like a risky move,
32:35but I'm not going to throw my teammates under the bus.
32:38Wow, that's risky.
32:39Risky.
32:40Bobby should not be the one that's having to cook.
32:42I feel like a weak link on my team right now, and I feel really bad.
32:47Okay, Jeff and Bobby, a tasting menu is usually accompanied by an amazing wine list.
32:56So the theme of this elimination challenge is cooking with wine.
33:03Yes, Chef.
33:04Yes, Chef.
33:05Head to the elevator.
33:06I'll see you shortly.
33:07You got this, buddy.
33:08You got it.
33:09You're doing your flavors, Jeff.
33:10Really strong.
33:11You're doing your flavors.
33:12I have so much respect for you.
33:13So proud of your decision, Bobby.
33:14Like, you literally just gave me boost goals.
33:19That's what I love about Bobby.
33:20Shh.
33:21Listen.
33:22I'm sorry you're going to lose someone, Richard.
33:23Heroes get blown up sometimes, too, guys.
33:24I mean, come on.
33:25That's a crazy decision.
33:26First time in Next Level Chef history Bobby decided not to play the pin.
33:29Oh, man.
33:30This could be a hero moment or an idiot moment.
33:34Yeah.
33:35Let's do this.
33:36Come on.
33:37There's a quarter million dollars on the line.
33:39That year-long mentorship.
33:41I gotta win this.
33:44I respect Jeff.
33:45I know he's an incredible chef.
33:46I never want to send a friend home, but this is my moment to step up.
33:51Let's go.
33:52This is going to be a tough one.
33:54Both social media chefs.
33:55Both very talented.
33:5825 minutes using amazing wine.
34:01Platform is moving, guys.
34:03All right, let's go.
34:04On your mark.
34:05You're set.
34:06Go!
34:07Go, Bobby.
34:08Come on, Bobby.
34:09Let's go.
34:10I see this beautiful halibut, and it has to be mine.
34:12There you go.
34:13There you go.
34:14Oh, no!
34:15Oh, no!
34:16Oh!
34:17Oh!
34:18No!
34:19You OK?
34:20Yes, chef.
34:21I can still feel the squish of this fish in my hands.
34:25I did not want to let it go for anything.
34:27Uh, guys, we've got vermuth, sherry, yes?
34:30Pinot Noir, Malbec.
34:32Delicious chablis.
34:34Bobby?
34:35Apart from Jeff, what did you grab?
34:36Grabbed the halibut.
34:37And why did you fight so hard for the halibut?
34:38What is it so special?
34:39Chef, I'm going to be cooking on papillote,
34:41so I want to make sure I have the fish.
34:43I'm going to be doing a sauce chivri,
34:45so a lot of bright herbs, a lot of white wine.
34:48He's going to parchment wrap that and steam it with the veg.
34:50I've done this before.
34:51You do it with white wine.
34:52And then when you present it, the papillote goes onto the plate.
34:54Yes, chef.
34:55And it's the mentors that open up that pan.
34:56I would like that.
34:57Yeah.
34:58That's literally got to be done in the moment, right?
34:59Yes, chef.
35:00Good.
35:01Watch the cook on that halibut, please.
35:02Yes, chef.
35:03Don't overcook it, please.
35:04Yes, chef.
35:05Jeff, what are you going to do with the lamb?
35:06I'm actually going to barbecue it.
35:07I'm going to get a nice sear.
35:08I'm going to reduce down these cherries right here
35:10with a little bit of port and the red wine,
35:12and make, like, a nice little glaze.
35:13What are you going to do, like, a beautiful mash?
35:14I'm just going to have some mashed potatoes,
35:16some nice, creamy mashed potatoes.
35:18Love that.
35:19Love that, love that, love that.
35:25Bobby, you look like a pro, my friend.
35:27You look very composed.
35:28Look good.
35:29Jeff, you're looking good, brother.
35:31You too.
35:32Guys, we're three minutes down, yes?
35:35If you want to get your lamb on, we'll watch it.
35:37That way, you want enough time for it to rest.
35:39You got it?
35:40You got eyes on it, Austin?
35:41Yeah.
35:43What is it?
35:44Too sweet?
35:45Port is sweet.
35:46Port is sweet, so add a little chicken stock.
35:48Stock in the fridge.
35:51Hey, look at me making a call.
35:53Team Blaze.
35:54You two were in my sights, by the way.
35:56I can talk to Noisha and Richard if you guys want to leave
35:59and join another team.
36:01Chef Ramsay likes to play the mind games.
36:03I'm Team Blaze through and through.
36:04This apron's not coming off.
36:05I could make that happen.
36:06You're just a , aren't you?
36:08The last two seasons, we've nailed the winner.
36:10Yeah?
36:11He's got a pair on him.
36:13I now got a bunch of kids that are downstairs doing their homework.
36:17I'm sorry, but your little up there need to be taken down a notch.
36:20Their attitude is getting the better of them.
36:22Oh, my goodness.
36:23Wow.
36:24Wow, wow, wow.
36:25You called them little .
36:26Little .
36:27I think I caught him off guard with that one.
36:31Wow.
36:32Depends what side of the fence you're on.
36:34Yeah.
36:35Wow.
36:36I'm like, oh, did I go too far?
36:37Oh.
36:38I can get you to throw it.
36:39He can't.
36:40I'm sorry.
36:41You know what?
36:42I'm going to dance with the one who brung me, and that's Chef Blaze.
36:46Ten minutes to go.
36:48Those other two still need time.
36:49Yeah.
36:50How far are you from putting that fish in the oven?
36:52It's going in now.
36:53It's got a little bit of chardonnay in there as well.
36:55Nice and tight.
36:56Yes, Chef.
36:57Yeah?
36:58Good.
36:59Looking good, Bobby.
37:00Yes, Bobby.
37:01And Jeff, you know the gas is out there on the potatoes?
37:03Oh, gas is out there.
37:04I didn't realize that burner was off.
37:08Oh.
37:09Check your lamb, Jeff.
37:10Ooh.
37:11There you go.
37:14Nine minutes to go, guys.
37:16It's a long time, guys.
37:17Thank you, Chef.
37:18Lamb's cooked nice.
37:19And pink.
37:20Yes, Chef.
37:21You wanted that pink?
37:22I do.
37:23Good.
37:24I think he should really focus on his potatoes.
37:26Is the potato not cooked all the way through?
37:27No.
37:28It's almost there, though.
37:29It's almost there.
37:30What do you think?
37:31I think it's a great dish.
37:32It's a great dish.
37:33If the potatoes aren't done, I think he should fry them.
37:34Do it in a bowl.
37:35Don't look like the potatoes are cooked.
37:38Damn.
37:39Right, gentlemen.
37:40We're done with the last five minutes.
37:4120 minutes gone.
37:42Five minutes remaining, yes?
37:44I know that my protein is cooked perfectly,
37:46but my potatoes are not as soft as I want them to be.
37:50Taste everything and edit everything, yes?
37:52Definitely, Chef.
37:54I make them as creamy and buttery as possible,
37:56and that's all I can do right now.
37:59What a cook, dude.
38:00Halibut's OK?
38:01I'm going to be, just in a moment, opening up the parcel.
38:04Yes.
38:05Hope and pray that this halibut is cooked.
38:07Three and a half minutes to go.
38:08Yes, Chef.
38:09We plate in 90 seconds, guys, yes?
38:11Yes, Chef.
38:12You OK?
38:15Just check that's cooked now.
38:16Yes, Chef. Thank you.
38:17Please be good. Please be good.
38:18Please be good.
38:19Ooh, it's like opening a present.
38:20It's not cooked.
38:24Oh, wow.
38:25It's not done.
38:26That's not going to cook in time.
38:27Holy .
38:28You don't have time.
38:29You don't have time.
38:30My fish is definitely not cooked.
38:34I'm in full-tilt panic mode right now.
38:36I need to get this cooked.
38:41So get that in there.
38:42Yes, Chef.
38:43Just poach it with the herbs.
38:44Yes, Chef.
38:45There you go.
38:46I am hoping to God that this is actually
38:47going to be cooked through.
38:48Two minutes to go.
38:49Check your temperature just to make sure
38:50that it's the way you want it.
38:51You have extra pieces.
38:52So cut one open real quick.
38:58Yeah, boy.
39:01That face says it all.
39:03Oh, my God.
39:04It's so good.
39:0560 seconds to go.
39:07I wish that I had a little bit more time
39:09so I could have actually served it in the parcel.
39:11But I'm just trying to get this plated ASAP.
39:14All right.
39:15Come on, Chef.
39:16Let's go.
39:17Bring it home.
39:18Let's go.
39:19Beautiful presentation.
39:21After you hit it with the sauce,
39:23a little bit of salt to finish.
39:26Bring it on home, buddy.
39:27Bring it on home.
39:28Got it.
39:29Five.
39:30Four.
39:31Three.
39:32Two.
39:33One.
39:34Stop.
39:36Well done.
39:37Well done, bud.
39:38Yes, Chef.
39:39Man.
39:40Richard and Aisha, welcome back.
39:44What an extraordinary cook.
39:45Two phenomenal chefs.
39:46Let's start off with a rack of lamb.
39:49Sat on a bed of creamy potatoes.
39:51There's a cherry port wine reduction.
39:53The gaminess of the lamb works really well with the sweet sauce, but potatoes are a little granular.
40:06This lamb dish looks really beautiful, but I'm very much a stickler on the texture of a great mashed potato, and I'm getting some sort of rawness in that potato.
40:19The second dish is a halibut, cooked on papillote with a chevalet sauce, chanterelles, glazed with butter.
40:30When I hear papillote, it's sort of nice to have that presentation of the actual bag that it's cooked in.
40:35But this is a very elegant, simple dish, and I like the depth that's coming from the wine sauce.
40:42It's very apparent that the wine was brought to life in this dish.
40:46Great depth of flavor, but I look at the plating here, and it looks sort of compartmentalized.
40:51Everything's sort of separate on the plate.
40:53Two incredible dishes.
40:55One, tough elimination.
40:57Naisha, I'm going to start with you first.
40:59Can you tell us which dish you're sending home?
41:03Yes.
41:04The dish I will be eliminating tonight is the lamb.
41:13Wow, this is a tough one.
41:15There was music.
41:16There's, like, loud rock and roll over here, and there's, like, very soft classical music
41:20over here.
41:23The dish that I'm going to eliminate is...
41:30a lamb rack.
41:33That lamb rack was cooked by Jeff.
41:36Wow.
41:41The sad thing for me, Jeff, is, like, I really like cooking with you, dude.
41:44And, like, I'm a fan of your content, and I hope one day I get to collaborate with the Crunch Bros, man.
41:49I've learned so much from all of you guys, and, honestly, this was so much fun.
41:52Thank you so much.
41:53Jeff, please say goodbye to your fellow teammates and head into the elevator.
41:56Ah.
41:57Come on.
41:58Come on.
41:59Come on.
42:00Come on.
42:01Come on.
42:02You know, I've got to be proud of myself.
42:03I haven't made it this far.
42:04You know, I got eliminated by a really great chef.
42:06Oh, Bobby.
42:07Good cook, man.
42:08Good.
42:09Social media chefs.
42:10We can cook.
42:11All of you, give it up for Jeff, please.
42:13Come on.
42:14One of them.
42:16You're a hell of a chef, Jeff.
42:18Oh, boy.
42:20Bobby, congratulations.
42:22Come on.
42:24All of you get some rest, because next time, where you cook will determine how you cook.
42:30Good night.
42:33Good job, Bobby.
42:34Good job.
42:35Oh, man.
42:36Good job, guys.
42:37Bobby, great job, sir.
42:38Thank you, Chef.
42:39Team Blaze, we've got to be better.
42:40Good job, Bobby.
42:41Good job, Bobby.
42:42Oh, Bobby.
42:43Great job.
42:47Next time on Next Level Chef.
42:49We're going to test your technique.
42:52What do you mean, technique?
42:53I cook for the internet.
42:54I hope one of the techniques is poaching, because you've been trying to poach some of my team members.
42:57The halibut head.
42:59I do not want to fry a fish head.
43:01Why did I grab this?
43:02Why didn't I get anything else?
43:04You guys better bring the heat down there, Blaze.
43:07Guys, it's like the county fair down here with all the deep-fried food.
43:10Anything you'd like to ask us?
43:11Just check in, because you've been down here for a long time.
43:15Hilarious.
43:16You sure we don't want help?
43:18Get out of here!