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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.
00:18You're all heading straight to the top level.
00:21Where?
00:21You begin your individual climb.
00:24Bloody hell.
00:25We're all fighting for our lives.
00:27No.
00:27First who's earned their spot on the top, Austin, Beatrice.
00:31In the middle of Arnav, Bobby, Becca, congratulations.
00:34The rest are heading to the basement.
00:36One will cook for the very last time.
00:37Stop.
00:38Natalia.
00:39That's been the best experience.
00:41Oh, man.
00:42And tonight, a unique Cajun celebration.
00:45The shrimp, that's what I'm rolling with.
00:47He needs the shrimp.
00:48I'm blotting.
00:49She went straight for the shrimp.
00:50She lied to me.
00:51She screwed me over.
00:52Who's your biggest competition?
00:53Oh, Austin, for sure.
00:54Really?
00:54We are the friendliest competition.
00:56No hard feelings over there, Austin.
00:58No, not happening.
00:59They're burning.
01:01When it's brown, it's cooked.
01:02When it's black, it's .
01:03Welcome back.
01:17Good morning.
01:18Look at these talented individuals.
01:24Feeling good?
01:25Yes, Chef.
01:26Just take a look at each other, because one of you will win a check for a quarter million
01:32dollars on that incredible, exclusive mentorship.
01:37Understood?
01:38Yes, Chef.
01:38Yeah, it's getting ramped up.
01:40But you know what?
01:41I'm just getting more invigorated.
01:43I'm just getting more excited.
01:44I'm going to be in finals.
01:46I'm going to win this competition.
01:48And there's no doubt about that.
01:49Based on your performance last time, cooking on the top level today, with me will be Austin
01:55and Beatrice.
01:57Can we all give Richard Blaze a big warm welcome back to the top floor?
02:01He's even got his best new suit jacket on, everybody.
02:03Come on.
02:04Yes, Chef.
02:05There you go.
02:07Very slick suit.
02:09But you look so smart.
02:10Listen, I saved it for this moment.
02:12Good choice, Chef.
02:13Good choice.
02:13I've wanted to wear it the last five episodes.
02:15Finally, I get to wear this jacket in the top level kitchen.
02:19It looks like you've just gone with a cover of a GQ shoot.
02:22Very dapper.
02:24Arnav, Bobby, and Becca, you'll be cooking with me in the middle level.
02:31I'm excited.
02:32As in.
02:32And so that means Ryan, Brandon, and Megan, you're roughing it in the basement.
02:38You might be starting your climb from the bottom.
02:39But remember, the only direction to go is up.
02:43Exactly, right?
02:44Always.
02:44Now, ready for your next challenge?
02:46Yes, Chef.
02:47It's a big one.
02:48No, it's a nut.
02:49Do you know what?
02:50It's been so intense here.
02:51We're going to head somewhere a little bit more friendly, a little more relaxed.
02:56The Big Easy, New Orleans.
02:59Oh, my God.
03:01For a unique Cajun celebration.
03:04That's amazing.
03:05Let's get it.
03:06Who's been to New Orleans?
03:07Let's go.
03:08How beautiful is that?
03:09It's the best.
03:10Why have you all been to New Orleans?
03:12Is that a field trip?
03:13Like, is that something that we just do in sixth grade?
03:16Like, did I miss the memo?
03:18Cajun cuisine.
03:19It blends southern flair with French influence.
03:22It's humble, delicious, really down-home cooking.
03:25That's right.
03:26Now, listen.
03:26It's about gumbo, jambalaya, po'boys.
03:29Like, the music and the people, Cajun cooking is packed with personality.
03:34Your job is to transport us to Bourbon Street with your take on elevated Cajun cuisine.
03:40I am so amped about this because these are flavors that I love.
03:44These are flavors that I just, like, would love to eat any day of the week.
03:48Now, here's the good news.
03:49All of you got 30 minutes today, and I promise you, time is of the essence.
03:54Especially today, the chef who creates the best dish will not only move up to the top kitchen
04:00next time around, they will earn one of these.
04:05A next-level chef time token.
04:09Whoa.
04:10Okay.
04:11The winner of this incredible time token will have the option to add an extra 10 seconds
04:18exclusively to their grab from that platform.
04:22But if you're feeling really mischievous, you can take 10 seconds away from any other competitor.
04:31Even better.
04:32Hell yeah.
04:33I'm absolutely using it on somebody.
04:34If I'm with Beatrice, she's getting it first.
04:36I need to humble her a little bit.
04:38She's getting a little too full of herself.
04:39Honestly, at this stage of the competition, you do want one of these at your disposal.
04:43It's a big advantage.
04:45And right now, every advantage in your sights, you need to grab.
04:51Yes.
04:52Megan, can you hold that for me, please?
04:53Absolutely.
04:54I'm joking.
04:54I said no.
04:56That wingspan.
04:59Don't ask me twice.
05:00I'll be right there.
05:01I'll snatch that thing right out of your hand.
05:02You know, if I had that advantage with you two competing, absolutely taking 10 seconds
05:08from you, Gordon.
05:08Wow.
05:10Shoot.
05:11Shots fired.
05:12100%.
05:12I am older than you and 19 mission stars in front of you, so I can have the 10 seconds.
05:17Well, all better the reason to take the 10 seconds from you.
05:21I agree with you.
05:21Okay, so listen, here we go.
05:24Beatrice, Austin, head to the elevator.
05:27You're heading to the top.
05:28Yes, Chef.
05:29I'll meet you up there shortly.
05:30Good luck, Chef.
05:31Good luck.
05:31Beatrice, let's go, girl.
05:32Come on.
05:33Focus, Beatrice, and maybe relax a bit, Austin, okay?
05:36It's not in my nature, Chef.
05:37Top kitchen energy.
05:45Top kitchen energy.
05:46I'm just babysitting once more.
05:48We about to get in that top kitchen energy.
05:52Oh, geez.
05:53Yeah!
05:54Let's go, baby.
05:55Let's go, woo!
05:56We've got the rare, never-before-seen blue aprons on the top kitchen.
05:59You and me up here, baby.
06:01It's going to be so quiet, you can hear a mouse fart.
06:03Wait, what?
06:03All right, boys.
06:08I'm excited for this challenge.
06:10I just took a trip to New Orleans, and the amount of, like, fried food I had was literally
06:15every single meal, and so I can't wait to take it on.
06:19Whoa!
06:21I'm trying to get divorced from the basement, but it won't let me go.
06:24It keeps pulling me back.
06:25I swear, every time I come down here, the equipment gets more and more bent and busted.
06:31Freaking depressing.
06:32Have fun down there.
06:34Keep the place nice and neat.
06:35I'll keep it cozy for you.
06:37Let's go!
06:38Good luck.
06:38Good luck, chef.
06:39Oh, here we go.
06:40Gotta get a good handshake.
06:41Let's go!
06:42Ah, that's how you do it!
06:44Chef Arrington, she is southern.
06:47I know working with her down in the basement is going to be like finding gold.
06:51So what do we know about Cajun flavors?
06:53The trinity.
06:53What is a trinity?
06:54It's onion, celery, and bell peppers.
06:56Warm flavors.
06:57Absolutely, you said it.
06:58It's really about those comfort vibes that we're trying to get, right?
07:01Basement on three.
07:02One, two, three.
07:03Turn to the top!
07:06Right, guys.
07:07How are you feeling?
07:08Good, how are you?
07:08We good?
07:09How are you feeling?
07:09Great, chef.
07:10Right.
07:11Let's talk about New Orleans.
07:13Think of the classic jumble eyes and the gumboes.
07:15It's all about that graph.
07:16What are you thinking?
07:17I'm hoping for, you know, like chicken or fish.
07:20What if there was like a dozen frog's legs on there?
07:23We can do it.
07:24We can do it.
07:25Might be a challenge.
07:26Never tasted them.
07:27Never cooked with them.
07:28They're delicious.
07:29No, they are delicious.
07:30Oh, my God.
07:31It, like, makes me sick thinking about it.
07:33Start thinking of pig's ears, pig's feet.
07:37Get yourself down in New Orleans.
07:40Hello, Chef Leigh.
07:41Hey, chefs.
07:41How are we doing?
07:42Yes, good, chef.
07:42Doing good?
07:43Get over here.
07:43Let's have a little chat before we get into it, right?
07:45What's in our mind?
07:46I have my favorite New Orleans dish.
07:49It's shrimp.
07:49Yakamine.
07:50It's like a spaghetti ramen-style Cajun street food.
07:53He needs shrimp.
07:54I'm plotting.
07:56Do you have any thoughts going in before you?
07:57Yeah, I think I want to do, like, a duck breast.
07:59Thinking, like, upscale, but still Cajun.
08:01Got it.
08:02Okay, so line up at the door.
08:03Gordon, how are you doing down there?
08:05That jacket.
08:06Don't get any stains on there, okay?
08:08No blackening spice on the jacket.
08:09Good luck.
08:13Right, when it turns green, it is go time.
08:15Blazing speed.
08:18Go.
08:18Okay, proteins.
08:20You got a ribeye up there.
08:21You got jumbo shrimp.
08:22That's a good call.
08:23Jumbo shrimp, hell yeah.
08:25Beatrice went straight for the shrimp, which I told her I wanted.
08:28I'm grabbing the catfish.
08:30It's the next best thing.
08:31I thought I would sabotage Austin.
08:34All right, now how are we building our dish?
08:36Cajun spice mix.
08:37Andouille sausage.
08:39Snatched, because that is, like, the essence of Cajun cooking,
08:42is the spice, the sausage, and the shrimp.
08:45If you can grab it, you can get it.
08:46Keep going.
08:47Yes.
08:47You got it?
08:47Okay.
08:49And go!
08:50A beautiful Cajun dish.
08:52Come on.
08:53Rib-on.
08:53Frog's legs.
08:54I'm looking for frog's legs.
08:57Grab it, snag it, boom.
08:58I am so excited.
09:00Oh, man.
09:00Oh, I want a frog leg.
09:01Screw you, Bobby.
09:02Like, those frog legs were supposed to be mine.
09:04Alligator pieces.
09:05No shot in hell am I taking that.
09:07Oh, my God.
09:08I'm going to cook something at least somewhat familiar.
09:10Pork belly.
09:10Everyone loves a good fatty pork belly.
09:12We'll take it.
09:13I don't think I've ever seen an alligator in real life before,
09:16but I think anything deep-fried tastes good.
09:19Like, if there's anything Americans know, it's that.
09:21Rep, guys.
09:23Here.
09:23Yes, there we go.
09:25Well done, guys.
09:26Stay ready.
09:27Stay ready.
09:28Go, go, go, go.
09:29Go.
09:29First thing I see is airline chicken breast.
09:33Oh, nice grab.
09:35I see a ribeye.
09:36Oh, like, they screwed up.
09:37They let a ribeye down to me.
09:39Crawfish.
09:39Good job.
09:40Crawfish.
09:40That's awesome.
09:42Hamhock.
09:43Hamhocks have an immense amount of flavor.
09:46I grew up eating hamhock and bean soup with my dad.
09:49This is prime time comfort.
09:53These guys left you way too much.
09:54Hell yeah.
09:54Amazing.
09:55Grab, grab, grab, grab, grab.
09:56Truly hoping to find filet powder, because without filet powder, gumbo ain't gumbo.
10:02But I don't see any anywhere.
10:04Tomato pigs.
10:04Cornmeal.
10:05Cornishones can make a chow chow.
10:06Peanuts.
10:07Incredible.
10:08Boom.
10:08Good job.
10:09Good job.
10:09You're good.
10:09You're good.
10:10Good, good, good, good, good, good.
10:11Woo.
10:12What's that?
10:13What is that?
10:15Feel leaves ground.
10:17Ryan picks up filet powder.
10:20That's the main ingredient in filet gumbo.
10:22Let's split that.
10:24Just my luck, right?
10:26Your 30 minutes starts right now.
10:29All right, guys.
10:30Let's kill it.
10:32Beatrice, you got a great grab right here.
10:34I'm going to make broken rice with the andouille sausage.
10:38I'm also going to make chocolate roux to kind of do like a jambalaya vibe with the shrimp
10:42and the andouille.
10:43One to two ratio of flour to oil, and you cook it until it looks like chocolate.
10:48Yeah, love it.
10:49I mean, you got all of the ingredients that you could ask for, right?
10:52I'm a little pissed off.
10:54Who's your biggest competition in this?
10:55Oh, Austin, for sure.
10:57Really?
10:57We are the friendliest competition.
10:59Oh, you're pissing me off.
11:01She lied to me.
11:02She screwed me over.
11:03I like competition, so there's no hard feelings over there, Austin.
11:06No, not happening.
11:08Cool off.
11:09Absolutely.
11:10Catfish is great.
11:11I think it will work, but I don't want anything to do with the other person that's in this kitchen.
11:15This is a game, but I'm not here to play.
11:22I'm ready to figure this out.
11:23Doing good, Austin?
11:28Yes, chef.
11:29I can never tell with you.
11:30You're like me.
11:31It's like, is he okay?
11:32Or is he about to lose it?
11:33A little of both, chef.
11:35Last cook.
11:35I formed a pack with Beatrice.
11:37Today, she went straight for the shrimp, screwed me over.
11:39Five minutes down, chefs.
11:41You feeling good, Tom?
11:42Yeah, I got my catfish over there marinating.
11:45I got a little hot sauce buttermilk.
11:46Do you have any background with New Orleans Cajun cuisine?
11:49I have no background.
11:50I've been there a couple of times, and I ate until I fell asleep in the streets.
11:54You ate until you fell asleep in the street, or you drank until you fell asleep?
11:57It was a long day, let me tell you that.
11:59Inspired by Bourbon Street, not smelling like Bourbon Street, okay?
12:02You got it, chef.
12:04Becca, pork belly.
12:06What a great grab.
12:07I'm going to go ahead and get them seasoned in like a blackened kind of spice.
12:11I'm going to get them glazed as maple.
12:13Love that.
12:13We're going to make hoe cakes.
12:14Corn cakes, yeah, I love that idea.
12:15Yeah, fat side down first.
12:17Look at that way down there.
12:18And then put your spice on there, because you want to render that fat down, okay?
12:22Chef Ramsay is cooking beside me?
12:25Dream come true.
12:26Really good.
12:26Perfect, thank you.
12:27Well done.
12:28Well done, well done.
12:29Oh, please stay with me.
12:30Right, Arnav.
12:31Alligator.
12:32Why alligator?
12:34Honestly, chef, I was going for frog legs, but that went too fast.
12:37Have I cooked alligator?
12:38No.
12:39But, you know, looks like a fish, so I'm going to treat it like a fish.
12:42I'm just getting my batter on, so I'm going to drop them in the fryer.
12:45Be careful cooking that alligator.
12:47Yes, chef.
12:48Tenderize it in those spices first.
12:50Don't fry that too early, yes?
12:51Yes, chef.
12:57Frog's legs.
12:58I got the frog's legs.
12:59I want these, chef.
13:01Ribbit, ribbit.
13:03Oh, my God.
13:04That thing was in a swamp.
13:06And you're going to cook it?
13:08What are you thinking?
13:09I actually do a little bit of a marinade first, I think, with the buttermilk.
13:11It's a really good way of tenderizing them even more.
13:14Thank you, chef.
13:15Frog's legs are delicious.
13:16They have, like, just this beautiful texture to them, and they carry spice really, really well.
13:21You got so excited about this Cajun challenge.
13:23Does that relate back to that influence of those books you got back at home with the retro?
13:27I just really love, like, the rustic approach of kind of Creole cooking.
13:30And there's a lot of history.
13:32Yeah.
13:32And I love food history.
13:33So, you know, this is really speaking to me.
13:35And how many cookbooks do you have?
13:37Oh, I think at this point, over 400 or 500 cookbooks.
13:40Seriously, dating back to the 50s?
13:43Dating back to the 1890s.
13:45Oh, I'm a total nerd.
13:46Yeah.
13:46I spend my free time going to thrift stores and reading cookbooks.
13:49You know, it's like, I'm a total nerd, and I embrace that.
13:53Guys, make sure this thing really does scream Cajun, right?
13:55Yes, chef.
13:56Bring in those lovely Norlin's flair and that spice.
14:00Need to get these cupcakes going.
14:01Oh, my God.
14:02Open.
14:02We're moving.
14:06Guys, 10 minutes down, 20 minutes left.
14:09All right, Brandon, what's your plan?
14:10Roasted chicken breast.
14:11Amazing.
14:12I'm going to do a fried green tomato.
14:13Amazing.
14:13And I'm going to build, like, a nice Cajun sauce underneath it.
14:17Incredible.
14:17With that, just skin side, let it continue to cook.
14:20You are very excited about this Cajun cook.
14:22Damn right, chef.
14:23It's a huge challenge.
14:24That's love.
14:25That's my heart.
14:25100%.
14:26Megan, incredible ingredients.
14:32Crawfish and ham hock.
14:33I've never been to New Orleans, but family is what it's all about, and that's where I can go with this.
14:37Ham hock generally being used to flavor a dish, right?
14:39To flavor.
14:39I'm going to use the rendered fat into the lentils and add a little more extra flavor.
14:43I love that.
14:44So maybe a lentil-style ragu using the crawfish and ham hock.
14:47Yeah.
14:47Megan, you are such a powerhouse.
14:49Thank you, chef.
14:50Ryan, ribeye in the basement.
14:52I know.
14:52I'm blessed.
14:53Wow, wow, wow.
14:54I'm literally blessed.
14:54I worked at a steakhouse in the past.
14:56I would be banging out, like, 100, 150 steaks a night.
14:58Like, second nature to me.
15:00Filet, incredible.
15:01That's the base of a good filet gumbo, which my dad makes all the time.
15:05Incredible.
15:06Are you going to implement this flavor into your dish?
15:09No.
15:10Huh?
15:12What?
15:13Are you sure?
15:14I mean, I have personally never worked with that before.
15:16I'm not big into, like, cuisine cooking.
15:19Cajun's not really my wheelhouse.
15:20Filet powder.
15:21I've never seen that.
15:22I've never heard of that.
15:23I've got to be honest with you.
15:24I disagree.
15:25Maybe you can add that in a little bit later, okay?
15:28Taste as you go.
15:29Thank you, chef.
15:30I wish I had this.
15:38All right, Beatrice.
15:39You've never been to New Orleans, but you know that a Cajun roux starts with oil, not butter.
15:43Well, my dad's from Oberton, Louisiana.
15:46My dad would tell me these crazy stories growing up where he'd be hunting frogs, squirrels, snakes to bring home and put in his sauce piquant with his whole, like, neighborhood.
15:57Oh, yeah.
15:58Oh, yeah.
16:00So I'm definitely channeling him today.
16:0215 down, 15 to go.
16:03Yes, chef.
16:05Mid-round draft.
16:06You've got to run to the platform right now.
16:07Ooh, round two, round two.
16:09Listen, guys, Cajun cuisine has its roots in French cooking.
16:11Grab one French ingredient to serve your dish.
16:14What do you think?
16:14Champagne or brie?
16:15Charcuterie's never going to hurt you here.
16:17We've got to grab some of this.
16:18It's going to go.
16:19I don't know what to grab, so I grab the creme fraiche.
16:22I'm like, that's probably going to be my best thing.
16:25Oh, guys, mid-round drop.
16:27Quick, mid-round drop.
16:28Cajun needs French ingredients.
16:30One ingredient only.
16:32I want the weird they've got on there because I know that that's where the flavor is going
16:35to be.
16:36Blood sausage, I grab that.
16:38One ingredient only.
16:39Grab one.
16:39Grab one.
16:40Oh, .
16:41I almost fell onto that platform for an on-dive, which doesn't sound super Cajun to me.
16:50Mid-round drop, guys.
16:52It's all about French ingredients.
16:54You can take one ingredient only, right?
16:56There's incredible bread.
16:58Croissants.
16:58I am there.
17:00Saucy sans sec, right?
17:02There's pate.
17:03There's different cheeses.
17:04There's breads.
17:06There's some really nice sausage.
17:08One ingredient only.
17:09Go with the sausage.
17:10Nice, nice, nice.
17:12Butter, butter, butter, butter, butter, butter, butter, butter.
17:14Butter, butter, butter.
17:15Megan, what'd you grab from the mid-round drop?
17:17Oh, that's going to add nice texture.
17:18Some croissant, cream time for a little crunch.
17:21Get those cakes in that oven, yeah?
17:24I was going to do them on the stove and flip them.
17:26OK, good.
17:26Nice idea.
17:27Be careful with that one, yeah?
17:28They cook very, very quickly.
17:3112 minutes to go.
17:32About how long for the alligator, chef?
17:34Just as it starts to float, you'll see it coming up there, yes?
17:36Yes, chef.
17:37Hurry.
17:37They're cooking too fast.
17:39It's OK.
17:40It's OK.
17:42Oh, .
17:42I look at them and they're burning.
17:45Oh, my God.
17:46A legend next to me, and I'm burning my food.
17:49When it's brown, it's cooked.
17:50When it's black, it's .
17:51Bitch.
17:53Bitch, ditch, ditch, ditch, ditch, ditch.
17:54I literally want to throw up.
17:57Glad to you, Hal.
18:02Super hot.
18:03Be careful there.
18:04Oh, .
18:05A little lower this time.
18:12Yeah, fam?
18:12I'm so scared I'm going to burn these hoe cakes again.
18:15This is the last batter that I have,
18:16so I have no other chances after this.
18:18Seven minutes, guys.
18:19Seven minutes to go, yes?
18:21Come on, come on, come on, come on.
18:22Ay, ay, ay.
18:25You don't feel artichoke.
18:26All right, what are we doing, Beatrice?
18:28Try my food.
18:29I want to make sure it's not too spicy, not too not spicy.
18:31Well, I add some cayenne.
18:34A little bit more cayenne.
18:36No, it hits you in the back.
18:37That's beautiful.
18:38You are so smart.
18:40Cayenne is one of those spices that doesn't hit you right away.
18:42No, but it builds.
18:43Your food is very cerebral for someone who's as young as you are.
18:47What's cerebral?
18:49I never keep it too serious.
18:50I'm never going to be like, Chef Austin.
18:55Your catfish is...
18:57It's over by the fryer.
18:58It's dredged.
18:58I'm going to wait a few minutes.
18:59I double dredged it.
19:03How's everyone feeling?
19:04Good, Chef.
19:05Great.
19:06This is the time when you're supposed to have that intensity up.
19:09Big push, big push.
19:10Yes, Chef.
19:12Ooh, that tastes nice.
19:14Mr. Ryan, how are we feeling?
19:16What's the next step?
19:16What else needs to happen?
19:17Next step...
19:19You add that roux, right?
19:20Make sure that flour flavor is cooked out, right?
19:22Yes, Chef.
19:22Very, very important.
19:23It's getting dark now, too.
19:24Yeah, it is.
19:25Really nice.
19:26And when are you adding the filet powder?
19:28Filet powder?
19:29I didn't add that yet.
19:29Let's get some stock in there.
19:32All right, all right.
19:33Guys, I love Cajun cooking.
19:35I'm expecting some great flavors and dishes coming out of this basement.
19:39Okay?
19:40Get that filet powder cooking.
19:42I got some real good flavor in my meat.
19:43And my gumbo sauce.
19:46Awesome.
19:47I don't need this for my dish.
19:49We good.
19:51Five minutes to go.
19:53Becca, what's going on here?
19:55I'm going to put the ondives down with the fresh salad.
19:59Happy with those?
20:00Um, everything has a question mark right now.
20:02Just, it's like, what?
20:04You don't think of salad when you think of Cajun food.
20:06Come on, guys.
20:06Get some clarity.
20:07Oy, yi, yi.
20:09We're expecting precise, delicious, Cajun-inspired dishes, yes?
20:13Yes, chef.
20:14Thank you, chef.
20:14You're right.
20:14Where's the alligator?
20:15Oh, right there.
20:16Behind you.
20:17So have you tasted them?
20:18Uh, I haven't yet.
20:19Okay, let's go.
20:20Really important to get close to this.
20:22Come here.
20:23Have a little taste.
20:24Start adding yourself.
20:25Yeah, it's definitely a little, a little bit chewy.
20:32If you're not happy with it, don't serve it, okay?
20:34I'm definitely going to put just, like, the biggest pieces on there and pray for the best.
20:38We good with the frog legs?
20:39I don't want to add too many, but...
20:41No, no, that's it.
20:42Lovely.
20:42Good.
20:43Thank you, chef.
20:46All right, Austin.
20:46You got your sauce, you got your rice, and then where's the fish?
20:50The fish is still frying.
20:51I just tempted it.
20:51It's not ready.
20:52You feel good about the seasoning on the dredge, right?
20:55Chef, I haven't been more sure.
20:56Three minutes left.
20:57Whoa, hurt.
20:59Oh, this needs more time.
21:01It's not done yet?
21:03Okay.
21:03Don't run out of time.
21:04No teams to save ourselves.
21:06Your dishes are going to save yourself.
21:09All right, guys, two minutes.
21:11Start bringing those beautiful dishes to life, right?
21:14Start plating.
21:17Be careful with that texture, okay?
21:19Plenty on the bottom.
21:21Come on, guys.
21:22It's your time to prove it.
21:24Or lose it.
21:27Platform's on the way.
21:2890 seconds.
21:29Bring together those Cajun flavors to elevate this dish.
21:33Make sure we're not going home today and we're staying on top.
21:36Let's go, Beatrice.
21:38Let's go, Austin.
21:38We got this.
21:39Messing up the catfish is not an option, but it's getting down to the wire.
21:42I mean, we are so close.
21:44Come on, finish that glaze.
21:46That doesn't look great.
21:48It's too late to do anything else now.
21:50If I take it out, hoping that it's cooked completely.
21:53Salt, salt, salt, salt.
21:54Otherwise, I'm screwed.
21:5560 seconds to go, guys.
21:59Aye, aye, aye, aye, aye, aye, aye.
22:00Don't forget, it's the simplicity, right?
22:02Lots of color, guys.
22:03Lots of color.
22:06Platform's here.
22:07Come on, guys.
22:08Dishes up.
22:09Brandon, I know you got big wingspan, but let's go.
22:12Elegant.
22:13LA service.
22:14Allez, allez, allez.
22:14Good job.
22:15Good job.
22:15Good job.
22:15Let's go.
22:15Here we are.
22:21It's here, guys.
22:22Becca, move, please.
22:23Bobby, move.
22:24Yes, chef.
22:24Move.
22:25Here's how I'm missing no platform today.
22:26Well done, Arnold.
22:27Just got to go.
22:28Got to go.
22:28Got to go.
22:29Got to go.
22:30Yeah, Bobby.
22:31Yes!
22:31Good job, Bobby.
22:33Well done.
22:34Well done.
22:35Come here.
22:36Well done.
22:36Yes, chef.
22:37Well done.
22:37Oh, man.
22:39Platform is here.
22:40The platform is here.
22:41Yes, chef.
22:42The platform is here.
22:43Let's go, Austin.
22:43Come on, not today.
22:44Oh, my God.
22:46I mean, I'm running out of time.
22:47Not today.
22:48Austin, platform.
22:49Austin, you got to go.
22:49Oh, way to go.
22:50Austin.
22:51The platform's moving up, but I still have two more parts of my dish that I want to garnish
22:55with.
22:55Get it up.
22:56Get it up.
22:56You got to go, dude.
22:58Oh, my God.
23:03Austin, you got to go, dude.
23:04Get it up.
23:05Get it up.
23:05Yeah.
23:06Woo.
23:07Woo.
23:07It smells good.
23:18Really good.
23:24Richard, Naisha, I don't know about you, but I am ready to dig in.
23:27Yeah.
23:27Come on down to the basement.
23:28Into the basement.
23:30First dish.
23:31We have a chicken.
23:32This is made with Old Bay, sort of sauce tomate, and some sauteed green beans.
23:37Chicken is cooked really, really well, and tomato gives it a lot of texture.
23:41It's authentic.
23:42It's Cajun.
23:42It's spicy, sweet, exquisite.
23:46Next up, sort of a dream ingredient.
23:48We had a crawfish.
23:49This is a base of lentil ragu and some smoky ham hock, a crispy croissant.
23:55Delicious.
23:56Whoever grabbed that ham hock oozes confidence, because it's crisp to perfection.
24:02Love the idea that crouton made out of the croissant.
24:05The French will be turning in their grave.
24:08The basement is on fire.
24:10Yeah, listen, I love the idea of Cajun cuisine.
24:12Utilizing multiple proteins, but it's a little tight for me.
24:16Sure.
24:16I'd like a little bit more of fluidity with the sauce.
24:20Good job, man.
24:21Let's get it.
24:21And the ribeye made it down to the basement with a gumbo sauce.
24:27Protein is cooked beautifully, the ribeye.
24:30Usually you pray for ribeye in the basement, but on this dish, it needs to be more Cajun.
24:36It needs to be more heavy-handed with the seasoning.
24:39You know, we said Cajun.
24:40You've got to bring the heat.
24:41You've got to bring the spice.
24:42This is a little lacking in spice.
24:44I'm just kicking myself in the ass about that seasoning.
24:46Like, I know I've over-seasoned a couple of my dishes, but this is the one to throw that down.
24:52Shall we move up to the middle?
24:54Can I tantalize your taste buds with some frog's legs?
24:57So this was a Cajun-inspired, hand-fried frog's legs.
25:01The second grab was a blood sausage.
25:03Yeah, frog's legs and blood sausage.
25:05There's two fried items that normally isn't something that you would want to see, but I think at a Cajun challenge, it works.
25:11I'm really impressed.
25:12This chef seems to be cooking in their wheelhouse.
25:15These are absolutely perfect.
25:16I cooked with turkey neck and then pigtails and now frog's legs.
25:20I just love working with weird things that people don't really want to use because they are delicious.
25:25Next, we grabbed alligator, marinated, dredged, and beautifully fried, and served with a stout sauce with tomatoes.
25:34Incredible ingredient to be able to work with alligator in a Cajun cooking competition, but alligator, it needs some work to sort of tenderize it.
25:42You need to pound that alligator out and marinate it.
25:44I love the idea of alligator nuggets.
25:47However, these are reading a little bit tough on my palate.
25:51Finally, the middle floor, we've got an Cajun-style glazed rib done with a Johnny cake, salsa, and some grilled endive.
25:59Pork belly, an incredible ingredient to work with and bring the challenge to life.
26:05Unfortunately, I'm not grasping onto what the story is.
26:08It just sort of looks like a bunch of ingredients.
26:10The barbecue ribs, so to speak, I really, really love.
26:13The salad, the endive, and the salsa doesn't quite fit the dish for me, but I love the ribs.
26:18I'm just irritated with myself.
26:20Oh my god, my therapist is going to make so much money this year.
26:23Let's head up to the top floor.
26:24Please.
26:25We have blackened, crispy catfish with red beans and rice and some creme fraiche and pickled okra.
26:31It looks dreadful, but it's spicy, it's rich, it's meaty, and then that Creole sauce is, yeah, wonderful.
26:37Yeah, I wish maybe the catfish was cut a little bit smaller so the dredge on it didn't have to get cooked so much.
26:43Okay, moving on.
26:44So we have a jumbo laya with some jumbo shrimp and an andouille sauce.
26:50The presentation alone is truly stunning.
26:53You know, if I didn't know what this challenge was, it would be apparent right away.
26:57The sauce work alone on this plate is impeccable.
27:00Delicious.
27:01The seasoning's on point, and that andouille is just a gift from heaven.
27:05The dish is exceptional.
27:07You guys are on fire.
27:09Yeah.
27:10Have a chat amongst yourselves.
27:11This is going to be a very tough call.
27:13Excuse us.
27:15Good job.
27:17Good folks' legs.
27:19That was my favorite dish, honestly.
27:21You have to be brave or insane or a little bit of both, but that's Cajun cuisine, which is what I love about it.
27:26Cajun French.
27:27That and the jumbo shrimp.
27:29The depth of flavor in the shrimp was like, this chef is from New Orleans.
27:33Absolutely, the sauce work alone.
27:34It's got a soul to it.
27:36Guys, I really want to go to New Orleans now.
27:37This is the challenge where you did need to bring some spice to the game.
27:40Totally.
27:41I mean, like that cayenne.
27:42Heavy hand, absolutely.
27:43There were dishes that were a little light.
27:44Yeah.
27:45You're absolutely right.
27:45And the ribeye from the basement, it didn't feel Cajun.
27:47You had to have a lot of spices.
27:49No, but missed opportunity for sure.
27:51A bit like the pork belly from my floor.
27:53Pork was delicious, but the unbive and that raw salsa.
27:57Yeah, it was kind of like, am I eating a salad?
27:59What's the vision here?
27:59Totally.
28:00I don't know.
28:02For me, I thought the alligator was a little tough.
28:05It was tough.
28:05It was a little tough.
28:06Catfish, you can't have undercooked.
28:08But because there's so many spices in the flour, it looks dark.
28:12But then if you have to cook it longer, it's going to look burnt.
28:14In terms of that time token, is it the jumbo?
28:23Wow.
28:23Or is it the frog's legs?
28:24To me, the most authentic flavor, I think, is the shrimp.
28:28Frog's legs for me felt more like bayou.
28:31The flavor blew me away on that dish, honestly.
28:34I'm not sure, but I could argue that.
28:36I see where you're going.
28:37They're both great dishes.
28:38Holy trinity.
28:40All in the grits?
28:41Yeah?
28:42Yeah.
28:42Yeah.
28:43These conversations get more and more difficult each and every challenge.
28:52Naisha, Richard, and I have singled out two amazing dishes that will kickstart next time
28:58round in that top flight kitchen.
29:01The first dish oozed Cajun warmth, but added such sophistication.
29:06That dish was the frog's legs.
29:10Congratulations, Bobby.
29:11Thank you, Chef.
29:13Bobby, I mean, this is why I chose you, a dish like this.
29:16Thank you, Chef.
29:17The second outstanding dish of the day, who's earned their place in the top-level kitchen,
29:25was the jumbo shrimp.
29:28Beatrice.
29:30Well done.
29:32Beatrice, it's like you were born and raised in the bayou.
29:34I mean, so much soul you poured into that dish.
29:37Good job.
29:37Thank you, Chef.
29:38Beatrice and Bobby, well done.
29:40One of you has cooked well enough to earn themselves a time token.
29:43Ten-second advantage, an advantage that could be yours and yours alone, to spend ten seconds
29:48on your own and literally cherry-pick your ingredients.
29:51Or you can choose to take it away from my fellow competitor.
29:57Beatrice screwed me over on the last cook by taking my protein.
30:01She's out to get me.
30:02It can't be Beatrice.
30:04The dish that has earned the time token today, congratulations goes to...
30:09Beatrice.
30:13Yes.
30:14Damn.
30:14Well done.
30:17Thank you so much.
30:20Bling, bling.
30:22Beatrice, use that token wisely.
30:26Yeah.
30:27Okay, this is a competition, and we have to find each dish that didn't quite make the mark.
30:35The first dish that we felt was lacking heart and soul of Cajun cuisine,
30:39and is headed into the elimination cook-off tonight is the pork belly, Becca.
30:51Joining Becca in the elimination is the ribeye.
31:00The seasoning was lacking.
31:02That's the last thing I want to hear.
31:03The other day, I did too much.
31:04I want to just slap myself in the back of the head and be like,
31:07what are you doing?
31:07Like, you're better than this.
31:08There's one more dish that's also heading into the elimination.
31:17And that dish is...
31:21There's one more dish heading into the elimination.
31:27And that dish is...
31:29The alligator.
31:33Arnav and Naisha singled out how tough the alligator was.
31:38Sadly, it's heading into the elimination.
31:42Okay, we're saying bon voyage to Louisiana, and bonjour to Paris.
31:47Don't hold back, Ryan.
31:49How long?
31:49Now listen, while Cajun food is often relaxed and informal, its origins are in French cuisine,
31:55which is considered one of the, if not the, most classic and technical in the world.
32:02Okay?
32:02Each of you are going to have 25 minutes to create a next-level French-inspired dish,
32:08showcasing classic French cooking techniques.
32:11You'll all be up there with Becca, Ryan, and Arnav to watch this elimination cook.
32:17And I'll be there with all three of you.
32:18Head to the elevator.
32:19I'll meet you upstairs.
32:20Good luck.
32:21Let's go, Becca, Arnav, and Ryan.
32:22Focus.
32:23You got this.
32:23Becca, believe in yourself, girl.
32:25Let's go, Becca!
32:26All right, look at the pace, moving with speed already.
32:36Yes, yes.
32:36You got this, Ryan.
32:38Just cook like a French boy.
32:39Channel your inner boucouce, estafier.
32:43How about my little home chef here, Ryan?
32:44Look at him go.
32:45Yeah.
32:46Now we have, you know, a home chef, a social media chef, and a pro chef.
32:50I'm hoping to be that chef that comes out on top.
32:53Okay, let's go, chefs.
32:54Becca, Ryan, Arnav.
32:56Line up over here, okay?
32:5925 minutes to cook one classic French-inspired dish.
33:05Blackworm's here.
33:05When it's green, it's go time.
33:07Ready?
33:08Go!
33:08Let's go, let's go!
33:09Okay, proteins first, proteins first.
33:11Give me a veal chop.
33:12I cook a beautiful veal chop.
33:15All right, there we go.
33:17This is mine.
33:18Go, Becca, go!
33:19Duck, duck!
33:20Grab the duck!
33:21Nice duck.
33:22Got it.
33:22No shot in hell, sir.
33:24Yeah!
33:25Yeah!
33:25Dover salt, obviously not my first choice, but I know what works with it.
33:31Lemon, chervil, champagne, a Romanesco.
33:35Ready to go.
33:36Remember, it stays here.
33:37There's a black truffle over here.
33:39There's not a lot of truffles on campus.
33:41Yeah, if you guys aren't going to take it, I'll take it, right?
33:43Get something cooking, okay?
33:45You can go, Becca.
33:46Becca, get that duck on immediately.
33:48Skin side down.
33:49Just going to render that fat.
33:51Every night before I go to bed, I watch an insane amount of videos.
33:54And recently, I've been watching a lot of duck videos, so I think it's about to pay off.
33:58Good job, Becca.
33:58Okay, Ryan.
34:01Dover sole.
34:02I'm going to pan series, chef.
34:03What is that?
34:03What is that?
34:04White pepper.
34:04Okay, yeah.
34:04Light dusting of white pepper.
34:07And then what's the rest of the dish?
34:08The champagne?
34:09Champagne sauce.
34:10I'm going to do a white asparagus, and then I'm going to finish with a little bit of cream.
34:13And you don't need the whole asparagus.
34:15You can cut it on the bias and just use the tip and the next piece.
34:18Nice, chef.
34:18You're doing good, Ryan.
34:20You have a good grab.
34:21Now execute it.
34:23All right, Becca, what are we doing over here?
34:24Hey, we have a duck for us.
34:25We're going to do a parsnip puree with a blueberry wine reduction.
34:29Okay, parsnip puree.
34:30Just get those things cooking, okay?
34:31Five minutes down, chefs.
34:34Have you ever seen a $400 truffle before, Arnav?
34:36No, chef.
34:37There it is.
34:38Literally the size of baseball.
34:39Like, this thing is, like, crazy.
34:41How are you going to work the truffle into the dish?
34:43I think red wine truffle sauce, chef.
34:45I'm slipping myself a couple bites of truffle in between.
34:48I think I'm starting to develop, like, a palate for it.
34:50So listen, half red wine, half demi-glass, reduce heart.
34:53Heard, chef.
34:53Okay?
34:54That's enough potatoes for one dish.
34:55Don't overdo things.
34:56Heard, chef.
34:57Okay?
34:58Becca, how are we doing here?
35:00We have our duck cooking.
35:01Maybe to keep it nice and crispy, put a little weight on top of that, right?
35:04Like a little pan or something so that the skin is on the surface.
35:08Becca, while you're doing that, while that's cooking,
35:11chuck that in the blender so it starts pureeing, okay?
35:13I know, but this isn't done.
35:14I'm just, like, trying to listen to everybody,
35:18but I'm also trying to just relax.
35:20Sorry, it's hard to see back here.
35:22I know.
35:23Even though, like, we are individuals,
35:24there's only two of us left on Team Harrington.
35:26You've got this.
35:27Come on.
35:27I am behind Becca 100%.
35:30This is going to be so good.
35:32Okay, there you go.
35:33Now get it in the oven.
35:34Don't flip your duck, though.
35:35You want to render that fat immediately.
35:37And Becca, if you have any questions, shout it out, okay?
35:39I'm okay right now.
35:40Ten minutes down, okay?
35:44Fifteen minutes to go.
35:46All right, Ryan, so you got the soul-cooking bone in.
35:48I like that.
35:49Yep.
35:49All right, this is the beginning of your champagne sauce.
35:51Opted for white wine, because I don't have...
35:53I'm not going to around trying to open that.
35:54That's fine.
35:55Don't be afraid of a classic for a blanc.
35:57All right, Arnav, what are we doing?
35:57Where's the sauce?
35:59Sauce is still in here.
36:00All right.
36:01A little bit of butter in there.
36:02Yep, have my butter ready.
36:04A really simple formula to French cuisine.
36:06Just add a load of butter, and you'll probably be fine.
36:09Thirteen minutes.
36:10Rally yourself here, right?
36:12My man, moving that knife with purpose.
36:14Okay.
36:18Oh, medic, medic, medic.
36:20Oh, my God.
36:22This is the last thing I need.
36:23Medic!
36:24You okay, dude?
36:25You all right?
36:26Oh, man.
36:27Medic!
36:27Medic!
36:28This is going to me over.
36:29Medic!
36:31Medic!
36:32Medic!
36:33Put this on quickly, quickly, quickly.
36:34Thank you so much.
36:36Could have chopped the top of my finger off,
36:37and I would have just been like...
36:40And then kept cooking.
36:41Like, there's nothing that's taken me out of this competition.
36:44Get those romesco pieces going, okay?
36:46Blazing some veg.
36:47Ten minutes left.
36:48I need new oil, Sha.
36:50What do you need?
36:50I got it.
36:50Go, go, go.
36:51Grape seed oil up?
36:51Yeah.
36:51Remember, Richard Blaze is here to help you.
36:53He's your guy.
36:54He is the guy.
36:55He is the guy.
36:57Becca, the puree, you're going to be up against it,
36:59but you have your machine out to puree it?
37:00With the hair.
37:01He's the guy with the hair.
37:03What are we worried about?
37:04What are we...
37:05I'm worried about everything, Richard.
37:06Just make sure that this is cooked.
37:08It's okay.
37:08I'm about to have a mental breakdown, Chef Blaze.
37:10What do you think?
37:10I'm in an elimination round.
37:12Where is the duck?
37:12It's in the oven right now.
37:13Okay.
37:13I mean, the duck might be done,
37:15because it was a pretty thin piece, yeah?
37:16Let's check it out.
37:17Pull it out.
37:18Flip it on the skin.
37:19Flip it on the skin?
37:19Yeah, flip it back on the skin.
37:21On the skin.
37:21Oh, on the skin.
37:22Yeah, put it on the skin.
37:23You want it to be crispy.
37:24I just don't want her to get in her own head.
37:26Final five minutes, okay?
37:29How are we doing here?
37:30Perfectly cooked.
37:30Okay, perfectly cooked.
37:31That's what I like to hear.
37:32Get that resting.
37:33Pour the butter over that.
37:34Let it sit.
37:35Let it sit.
37:36Let it sit.
37:36Good job, dude.
37:37Give me a...
37:38Nice.
37:38Let's go.
37:39Oh, hell yeah.
37:41Oh, wow.
37:41That's freaking beautiful.
37:42That looks really nice.
37:43Oh, my gosh.
37:44Okay, Ryan.
37:45Are the romesco cooked?
37:46They feel a little stiff, yeah?
37:48Okay.
37:49Damn, like, I got the odds against me.
37:51I don't need my ingredients fighting with me, too.
37:53Two minutes.
37:54Let's go.
37:54Plate it now.
37:55Use these two minutes.
37:56Make magic.
37:57Becca, trim off the sides so you can set them up on that.
38:00Each end.
38:01Just go, Becca.
38:02Just go.
38:02You got to go.
38:04Paint the picture here.
38:05You're cooked beautifully up here now.
38:07Let's make it out.
38:0830 seconds.
38:09Yep.
38:10Truffles on the top, Arnaud.
38:1130 seconds.
38:12Is this too much truffle?
38:13Probably, but, like, who gives a like, it's truffle.
38:16Five, four, three, two, one.
38:20Let's go.
38:21Go.
38:23I'm proud of you.
38:27Oof.
38:28Naisha, Gordon.
38:29How was that?
38:30I'm sweating because that was intense.
38:33We asked for French-inspired, and they gave us some classic French dishes for sure.
38:37Okay, so the first dish over here, a veal chop with sauce, bordelaise, and black truffle.
38:42Um, veal's cooked beautifully.
38:48Whoever cooked it, it's pink, it's rosy.
38:50Um, bordelaise sauce is exceptional.
38:52Uh, the truffle works well with it.
38:53I think the only thing that brings this dish down a touch is the vegetables.
38:56A little bit more seasoning.
38:58Probably the best bone-in veal chop I've seen cooked in this competition, um, textbook.
39:02So, our next dish, this is a, uh, bone-in dover sole with, um, white asparagus, romesco, and a white wine barblanc.
39:11Wow, incredible light approach to, uh, cooking this dover sole, and the sauce work is incredible.
39:23And I think that the white asparagus and the romesco is a great pairing with such a light fish.
39:28That dover sole's cooked beautifully.
39:31It just slides off the bone.
39:33Our bourblanc is packed with richness and acidity.
39:37Yeah, the only bit that doesn't work is the romesco.
39:39It's too crunchy and hard and intrusive.
39:42Lastly, we have the pan-roasted duck breast with parsnip and a blueberry gastric.
39:49How does that cook skin-side down, Richard?
39:51Most of the time, a little time in the oven.
39:52Mm-hmm.
39:58I love the richness, these big, bold, beautiful flavors.
40:01Blackberry, morels, parsnips, they all go together for me.
40:04The gastric and the duck goes beautifully well together.
40:08Gives it the tartness and sweetness to bring down that game.
40:11I do have a little issue with the white fat.
40:13It's not rendered.
40:14This thing should be cooked 95% skin-side down.
40:18I lived in France for three years, and trust me, I got my ass kicked cooking this.
40:22So I'm a bit of a stickler when it comes to unrendered fat.
40:26But I love the combination.
40:28Okay, so obviously three great classically inspired French dishes.
40:34But you know how it goes.
40:35We have to, unfortunately, eliminate one.
40:38The veal chop, the dover sole, or the duck breast.
40:42Naisha, I'm going to start with you.
40:44Which dish will you eliminate?
40:46For me, the dish that I will be eliminating
40:50is the duck breast.
40:57Okay, Gordon, I'm going to come to you with the same question.
40:59Which dish will you be eliminating tonight?
41:03Tough one.
41:04The veal is nailed.
41:07That's definitely not the dish I'm going to be eliminating.
41:09The sole is cooked beautifully.
41:11It's the ramanesco that doesn't work for me.
41:13And the duck, fat.
41:17Oh, it's so hard.
41:20Okay.
41:21The dish I'm going to be eliminating is...
41:24is the duck.
41:30That dish was cooked by Becca.
41:32Becca, I think you learned who you are in this competition.
41:41Most definitely, yes.
41:43I'm really proud of myself.
41:44I didn't think I was going to get this far, to be honest.
41:45I never doubted you.
41:47You dug your way out, and you pushed your boundaries.
41:50Your road forward is limitless, girl.
41:52I'm really proud of myself.
41:54I'm really proud of everything that I've put out.
41:56I'm just sad that it's over.
42:00You know, happy it happened, sad it's over.
42:02Say goodbye to your friends and head to the elevator.
42:04Thanks, team.
42:06Love you guys.
42:07That is, like, life made.
42:10Life made.
42:12Honestly.
42:15All of you that are waiting for every single one of you.
42:18Give it up, guys, for Becca, please.
42:20Come on.
42:22Good job, Becca.
42:24Wow.
42:25Well done.
42:26What a day.
42:27Please get some rest.
42:29Good night.
42:30Bye.
42:31Well done.
42:33Well done.
42:34Woo!
42:35I promise you, next time, it's going to be a real Spain in the bum.
42:43What is that?
42:45Next time on Next Level Chef.
42:47We're down to the final seven fantastic chefs.
42:50Beatrice, are you going to keep 10 seconds,
42:52or take 10 seconds away from one of your fellow competitors?
42:56I think I'm going to take away 10 seconds from his time.
42:58What?
42:58Getting harsh.
42:59I don't need that competition.
43:01This is just the nail on the coffin.
43:03Revenge is the key.
43:05Hee, hee, hee, hee, hee, hee.
43:07Let me taste it.
43:09Whoa.
43:10That's very fiery.
43:12Watch out, Bobby.
43:13You're on fire.
43:14Watch out.
43:15I'm sorry, chef.
43:15Thank you, chef.
43:16This is turning into a really bad day.
43:19Bobby.
43:21Bobby.