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Gordon Tastes The BEST & WORST… — Gordon Ramsay shadowing | TryShadowing
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Gordon Ramsay
Gordon Tastes The BEST & WORST Dishes | Next Level Chef | Gordon Ramsay
Gordon Tastes The BEST & WORST Dishes | Next Level Chef | Gordon Ramsay
Gordon Ramsay
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1:00:38 · Mar 20, 2026
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We
have
some
turkey
meatballs
glazed
in
jerk
spices
with
a
little
bit
of
Translating…
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1
/1355
0:01
We have some turkey meatballs glazed in jerk spices with a little bit of
0:06
pea puree and a parsley salad.
0:09
>> I'm a big meatball fan.
0:10
This dish has got great potential, but it just didn't come together.
0:13
Bit of a disaster.
0:15
>> It's just not necessarily a top-level presentation.
0:18
Next up here, we have a beef fillet with roasted mushrooms
0:23
and a chimichurri sauce.
0:25
>> It may be 2 minutes over.
0:26
It's sort of mid-rare to medium, but it tastes good.
0:28
It tastes really good.
0:30
>> Next we have a pan-roasted pork tenderloin with a pepper
0:35
and sweet potato romesco.
0:37
>> I love the sweet potato puree.
0:39
Unfortunately, the pork is under-seasoned.
0:42
>> Such a shame.
0:44
>> A spiced lamb chop with a seasonal vegetable medley.
0:49
>> Medley.
0:50
Have you heard of the term?
0:51
>> It's been a while.
0:52
>> Medley sounds older than Methuselah.
0:55
>> It could have been a keto-style dish with just vegetables, you know?
0:59
I've lost my way with keto.
1:02
>> Lamb's cooked beautifully.
1:03
But then it's let down with these raw vegetables.
1:06
Not the most appetizing of sounds.
1:09
>> All right, next we have a crispy skin ocean trout swimming in a
1:15
curry sauce.
1:16
>> It's a curry.
1:18
There has to be enough curry for it to be a curry.
1:21
>> Absolutely delicious.
1:22
>> Whoever put that together understands spice.
1:25
The flavors are freaking delicious.
1:27
>> Look at the flaky texture of this bread.
1:29
This is like a croissant.
1:31
>> Great job.
1:34
>> Next a New York steakhouse veal chop or the bacon and pepper ragout.
1:39
>> It makes sense.
1:39
It's cohesive.
1:40
It's delicious.
1:41
>> Whoever cooked this certainly knows how to nail meat.
1:44
That is delicious.
1:45
Very chefy.
1:47
Right, let's go down a level.
1:50
>> Please.
1:50
>> This dish worried me.
1:51
Grab three ingredients.
1:52
Canned chickpeas, scallops, capers.
1:55
And that was it.
1:56
Brown butter hummus.
1:58
>> To be able to transform the ingredient is amazing, right?
2:02
That's a true feat right there.
2:03
>> One of the first cookbooks I ever bought was a Gordon Ramsay cookbook
2:07
with some scallops and some capers.
2:08
It's almost as beautiful.
2:10
I mean, really, really well done here.
2:12
>> This is exceptional.
2:14
Definitely next level.
2:15
Here we have ground beef dumplings, a little tomato ragout.
2:20
>> There's so much complexity coming off of this tomato condiment.
2:24
Lovely.
2:25
>> Dumplings are joy.
2:27
>> Mhm.
2:27
>> It's beautifully plated.
2:29
There's a lot of soul in this dish, and the acidity from the tomatoes.
2:34
>> Wow.
2:34
>> Yeah, that's on another level.
2:38
This is a chicken thigh that's been cooked skin side down.
2:42
The topping is a pickled fennel.
2:45
>> It's simple, but it has depth of flavor.
2:48
>> Chicken on the bone in 45 minutes, and this one's cooked correctly,
2:52
and it is as golden as Nyesha's aura.
2:56
>> Here we've got a crusted loin of tuna.
3:02
>> This is the type of dish that makes sense.
3:04
It's cohesive, right?
3:05
It's beautiful.
3:06
>> Here we have canned beef with a cauliflower puree.
3:13
>> The puree is so velvety.
3:14
The presentation is elegant.
3:16
It's lacking a little bit of flavor.
3:18
>> This individual spent his first career timing to absolute utter perfection.
3:23
Tonight, his timing was way off.
3:25
The dish fell off the platform, toppled over.
3:28
So, visually, it looks terrible.
3:31
It's a lemon pepper shrimp.
3:33
>> You drop a plate, you got to be at risk.
3:34
You got to expect to be on the bottom, too.
3:38
To me, the the shrimp are undercooked.
3:41
We have here a play off of a tostada with pomegranate seeds, crab,
3:46
and a a mango salsa.
3:50
>> This dish looks beautiful.
3:52
But man, you take a bite and it absolutely wakes your palate up.
3:55
>> Yeah, we told you to bring the heat.
3:56
This dish definitely brings the heat. >> believe I threw something together in
4:00
that ugly ass kitchen
4:01
and Gordon Ramsay said,
4:03
"This is amazing."
4:05
>> Over here we have seared prawns, deconstructed tostada with a peppercorn sauce.
4:11
>> This feels a little bit sort of discombobulated.
4:14
It doesn't feel like it's a real authentic take on the shrimp.
4:18
Red flag for me.
4:19
>> Totally.
4:19
>> Either you can take the criticism or not.
4:21
I'll take anything he gives.
4:23
If I could marry Gordon Ramsay, I would.
4:26
That's a joke now.
4:29
>> Okay, over here we have Mexican-inspired breakfast of some ground brisket.
4:34
>> I grew up eating ground beef tacos.
4:37
You can tell the spices are all there,
4:38
but you need to amplify them 10 times as much.
4:41
>> Okay, over here we have the Cornish game hen roasted with some mole flavors.
4:47
>> The color and the flavor and the crispiness, really good.
4:50
>> Really, really delicious.
4:50
>> All right, moving over here we have a beef tongue sope meets birria.
4:57
>> I saw that beef tongue descend down
4:59
and I thank god none of us picked it up on the top floor.
5:03
Cuz that is a to cook, let me tell you.
5:07
But this is an absolute delight.
5:10
The elegance shown somewhat rare.
5:12
I love the picking of the cabbage whoever cooked this thing,
5:14
but they absolutely nailed it.
5:17
What happened in that basement tonight?
5:18
Cuz you got a bunch of great dishes.
5:20
>> Think we got gifted some great ingredients.
5:24
>> Yeah.
5:24
Shall we go to the middle floor?
5:27
Wow, what do we have?
5:28
>> We have a mahi-mahi with a duo of chicharrón,
5:32
both pork and fish skin, with a fresh pineapple salsa.
5:37
It's really pretty.
5:39
>> Mhm, this dish is delicious.
5:40
Love the salsa.
5:41
>> It's crunch, it's fresh, it's really beautiful.
5:43
>> I love it.
5:45
>> Next up we have a pozole inspired dish.
5:49
This person used the pork steak, chicharrón crumble on top.
5:53
>> Amazing how much flavor you got in there in 45 minutes.
5:55
I love it.
5:56
It's authentic and it takes me straight back to Mexico.
5:58
>> Next up, we have a seared swordfish,
6:02
summer vegetables on top of a corn husk.
6:08
>> Yeah, I mean, the only salt on this dish was the water
6:10
that the swordfish was swimming in.
6:14
>> And it just looks really weird, presentation-wise.
6:16
>> I allowed one ingredient to completely throw me off for 45 minutes.
6:20
Can't let that happen.
6:22
>> Next up, we have the fish taco with an avocado crema.
6:29
>> That's more season again when you fry fish.
6:31
Season before and after.
6:32
Very important.
6:33
>> I wish it had a little bit more of the charred flavor
6:36
that reminds me of Mexico.
6:37
>> Next, this tri-tip has been seared,
6:39
has an avocado crema on a flour tortilla, beautiful salsa.
6:45
>> Great cook on the steak.
6:47
>> A little too out of the box with the plating.
6:50
So, lastly, we have a handmade flour tortilla with a chicken,
6:55
a play on carnitas.
6:59
>> Um whoever made that hates delicious,
7:01
but I'm more impressed the fact that they made a fresh tortilla.
7:04
That's hard in 45 minutes.
7:05
Delicious.
7:07
>> I would love a piña colada by the pool right now.
7:11
>> So, top floor, uh line chicken, uh this thing was beautifully cooked,
7:15
and the avocado crema sauce around the outside.
7:18
>> Look at the plating.
7:18
This looks like it's from a restaurant in Mexico City.
7:21
>> That sauce is so delicious,
7:22
I would have just loved to see more of it on the plate.
7:26
So, first up, we have a albacore BLT on ciabatta bread,
7:32
served with a tarragon aioli.
7:36
Unfortunately, this person forgot to put on the pickled cauliflower.
7:47
>> Damn.
7:47
>> I love this.
7:48
That tuna is absolutely nails.
7:50
What is missing is the acidity.
7:52
>> Yeah, it's lacking some acidity.
7:53
I love the surf and turf, and it's in a BLT.
7:57
Creative.
7:57
>> I'm wondering what would have been the outcome
7:59
if I would manage to get those pickles on the plate.
8:02
There was one pickle on there, though.
8:05
Next up, a pork duo.
8:07
This pork belly is cooked with a coconut curry
8:11
and prosciutto with a spread of mushroom duxelles.
8:16
>> Duxelles and curry, that doesn't go.
8:17
Let's get that absolutely clear.
8:18
But, I love the cook on the caramelized pork.
8:22
Delicious.
8:22
>> Am I the only one that wants it like wrapped in aluminum foil?
8:24
It's just got this like on the go vibe to it.
8:27
I love the salad.
8:28
>> So, here we have sort of play on a sloppy Joe.
8:31
This person chose to pickle bird's eye chili, so beware.
8:35
>> I love the tribute to a sloppy Joe.
8:36
My mom made me sloppy Joes all the time.
8:39
>> There's no way on earth
8:40
that I'm going to taste
8:41
that as a pickled chili,
8:42
cuz that will absolutely obliterate anybody's palate.
8:46
And that is so soggy.
8:48
>> Yeah.
8:48
>> A shame.
8:50
>> Next up, a pork meatball sandwich.
8:53
This person picked maple syrup to sort of enhance the sweetness of the pork.
8:57
>> Pork's really, really well seasoned.
8:58
Maple's a little too sweet.
9:00
>> It's a shame.
9:00
Bloody good meatballs.
9:05
>> Next up here, we have a soft-shell crab sandwich with pickled red pepper
9:10
and pickled cucumber.
9:12
>> You can hear the crunch on this.
9:14
>> Yeah, great job on the batter.
9:16
>> It's an absolute travesty for me to see
9:20
that crab go all the way down to the basement.
9:22
I'm shocked, but delicious.
9:25
Really delicious.
9:26
>> The crab's great.
9:27
The pickles outstanding on this.
9:29
>> And that fresh slaw in there really adds great textural elements.
9:32
>> It looks like the type of sandwich that you'd get at a restaurant.
9:35
This is the result, I think, of a great platform grab.
9:38
>> This individual is cooking at the top of his or her game.
9:42
>> I was doubting myself, but no more.
9:45
It's go time.
9:45
It's show time.
9:46
>> Shall we move to the middle?
9:48
>> Please.
9:48
>> Oh, boy.
9:52
Let's start with this one.
9:53
This is a slice of breaded haddock topped with a pickled cabbage.
9:59
I was excited with this >> individual when he grabbed the haddock.
10:02
>> It's dark fish.
10:07
It needs seasoning.
10:09
It needs acid.
10:10
It needs to be lifted.
10:12
It was fried very quickly.
10:13
A little bit too fast for their own good there.
10:16
>> I did completely opposite of what Chef Ramsay just told me.
10:19
Good good tactic, Vinnie.
10:21
Good tactic.
10:22
It's got that hot hot oil flavor to it.
10:25
Bordering on burnt.
10:28
>> Next, a marinated strip steak with a beautiful aioli.
10:34
>> Steak is cooked wonderfully here.
10:36
>> There's a beautiful brightness.
10:37
I I absolutely love.
10:39
Great job.
10:41
>> Now, this is a seasoned catfish
10:43
that has been blackened on a soft bun with a pickled slaw.
10:48
>> Looking at this dish, I wasn't impressed visually,
10:50
but the flavors are just jumping around and dancing on my palate.
10:54
>> It's a tough one to get right, catfish.
10:56
>> Pretty good.
10:57
>> This ham steak was seared, and then there's an artichoke puree.
11:02
>> The pork is cooked beautifully.
11:05
>> I mean, you don't usually see artichoke schmear on a sandwich.
11:09
It eats really really healthy.
11:11
Not sure if that's a good thing.
11:13
>> What happened here?
11:15
>> So, this chef actually had to throw his dish onto the platform,
11:19
so the presentation was obviously ruined.
11:22
>> Damn.
11:22
>> So, we have here a pan-roasted duck.
11:25
This is with a stir-fried noodle.
11:27
>> The actual duck is cooked beautifully.
11:29
It's pink.
11:30
It's a great shame cuz I'd love to have seen this dish before it
11:34
hit that platform because it's got the makings of a winning dish.
11:37
>> Are my flavors enough to keep me from going to elimination?
11:42
Ah, I'm sweating.
11:43
I don't know.
11:45
>> Next up, we have a stir-fried udon noodle with steamed monkfish.
11:49
>> Noodles delicious, really delicious.
11:51
The steamed fish this didn't cook quite long enough.
11:55
>> Next up, we have a sweet and sour chicken.
11:59
>> One of my favorites.
12:00
>> The flavor's packed into the dish itself and great texture.
12:05
>> Delicious.
12:05
>> Next up here, we have a pork and shrimp stir-fry noodle.
12:09
>> This looks like an expensive dish in a fancy Chinese restaurant, for sure.
12:14
Delicious.
12:14
I love the pork, pretty peaceful.
12:16
>> Here we have a kumquat glazed Mongolian beef.
12:20
>> I think I'm a Mongolian meat connoisseur, but I've never tasted something this good.
12:26
>> This thing is just on a different level.
12:28
Whoever's cooked this dish tonight there's a connect somewhere
12:30
that is evident on the plate
12:31
because delicious,
12:33
pretty good.
12:34
>> My mentor will be so proud.
12:36
He taught me how to develop those flavors.
12:38
In a very tender moment in my career,
12:41
leaving my baby at 4 months to get back in the kitchen.
12:45
So, I finally feel like, you know what?
12:47
It has been worth it.
12:50
>> Shall we go on to the middle floor?
12:51
This is a sea bass marinated.
12:53
It's finished with a edamame bean salad and a sauce.
12:56
>> The fish isn't cooked, barely cooked at best.
13:00
>> It doesn't necessarily read Chinese overall to me.
13:02
>> The most Chinese thing about this dish to me is the plate itself.
13:05
Man, I just freaking screwed it up.
13:07
Feel like I let myself down because I needed to nail that this fish.
13:10
Hopefully my teammates did a really good job,
13:12
so I won't be have to go to elimination.
13:15
>> This one, pork belly with lamb neck.
13:18
>> I really appreciate the citrus notes that are so prevalent in this noodle dish,
13:22
absolutely phenomenal.
13:24
>> It's a fine dining dish.
13:25
I'm on cloud nine right now.
13:26
I feel like I'm starting to finally step out of my comfort zone in
13:29
this competition.
13:31
>> This one is a pork chop.
13:33
>> I mean, the pork is cooked perfectly.
13:35
Pork and five spices a great combination.
13:39
>> Visually outstanding.
13:40
This young chef is creating next level dishes time and time again.
13:45
This individual took ground chili pork stuffed inside the oyster mushroom and baked.
13:51
>> The mixture inside needs something to bind it.
13:54
It's a little bit crumbly.
13:55
>> It's definitely a fine dining presentation.
13:58
Love the crispy garlic.
14:00
Looks great.
14:01
>> This beautiful piece of skirt steak was marinated.
14:04
We were going to go down the sticky black rice.
14:06
Unfortunately, the rice was sort of holding us back,
14:08
so then we went into this fried rice.
14:11
>> Bold call with that rice.
14:12
It's a little toothsome, but that's what this rice is supposed to be.
14:15
>> The beef is now This is his best dish so far in the competition.
14:19
>> Sweat off my brow.
14:20
I am so relieved.
14:22
That black rice, I'll never cook with it again.
14:25
>> This is the sea bream.
14:27
This was a bit of a mishap that came back to become a hit.
14:32
Handmade noodles, kind of point out.
14:35
Beautifully stretched, rolled, and done with such authenticity.
14:40
>> Fish is cooked perfectly.
14:41
This is a dish that looks simple, but it's packing so much flavor.
14:45
>> The broth is wonderful.
14:46
Handmade noodles, stretchy and chewy.
14:48
It's a winner.
14:51
>> To put your heart and soul into a dish,
14:54
it's a beautiful feeling to have that recognized, and I'm just so happy.
15:00
>> This is a alligator nuggets finished with a medley of the forest,
15:06
and then a beautiful quince puree.
15:12
>> An alligator nugget?
15:15
I mean, it's delicious.
15:15
Would I have liked some ranch dressing?
15:17
Sure, but I love these nuggets.
15:19
>> Amazing way to be progressive about reinventing the way alligator can actually be enjoyed.
15:24
>> I put my heart and soul into that dish.
15:27
And I knew that I was going to kill it today.
15:30
>> I never thought I'd be talking in such a positive manner with alligator.
15:34
I thought whoever got this tonight would be going home.
15:36
The person who cooked this is definitely not going home.
15:38
They're delicious.
15:39
They really are.
15:41
>> This is a roasted pheasant finished with a caramelized fig.
15:46
>> Yeah, I mean I like
15:46
that it's sort of a rustic almost home style presentation on it.
15:50
>> Unfortunately, it's really searching for some sort of jus or sauce.
15:54
>> This is steak on a meatball with sausage and ground elk.
15:57
>> Visually, it's not the prettiest dish,
15:59
but it's got Swedish meatball sort of vibes
16:01
which I think is smart with elk.
16:03
>> Meat's undercooked.
16:04
The saving grace here is the sauce
16:07
and those cherries cuz it is definitely a winning combination.
16:11
This one is wild boar sat on a plethora of vegetables garnished white asparagus.
16:18
>> To me, the boar's overcooked.
16:20
>> All I'm getting is this dried herb flavor that's really overpowering this dish.
16:24
>> It wasn't at all how I wanted it to come out.
16:27
>> I'm frustrated with this individual because they are so talented.
16:31
But tonight, they did not bring their A game.
16:33
>> I know I could have done way better.
16:35
Like this is not the best dish I could have produced today.
16:39
>> This is a wild rabbit served with sprouts, white asparagus,
16:43
and a sort of creamy lumpy mashed potato.
16:47
>> Looks how it tastes.
16:48
Just bland and forgettable.
16:50
>> And this is heavily under seasoned.
16:51
>> I'm lost for words.
16:52
The mashed potato is awful.
16:54
The makers of a great dish, excuse the pun,
16:56
but a rabbit in the headlights.
16:59
>> I know I can do better than this.
17:01
I don't know if it was the basement,
17:02
but I'm in here just trying to do my best,
17:05
but today just it wasn't a good day for me.
17:08
>> All right, should we head on over to the middle?
17:10
>> Shall we?
17:11
>> Please.
17:11
>> We'll start right here with a pan roasted ostrich fillet with a creamy polenta.
17:19
>> It smelled really good the polenta.
17:20
This is delicious.
17:21
>> This is the type of dish that is comforting, right?
17:24
This is a way to elevate a game meat,
17:26
but it's not presented too preciously.
17:28
I really appreciate that.
17:29
Great job.
17:29
>> It's either go big or go home.
17:31
There's no reason to doubt me.
17:33
>> We have here a pan-roasted goose with wild mushrooms
17:37
and a beet goat cheese puree.
17:39
>> Goose is a tough bird to nail.
17:43
It needs to be cooked more skin side down cuz underneath it's cooked on
17:47
the flip side up
17:47
so that part's gone dry for me.
17:49
>> I would have loved to see the skin a little bit more crispy,
17:51
but the potatoes and the texture of potatoes were phenomenal.
17:54
>> Okay, next up we have partridge and a pear tree.
17:59
So this is a spatchcock roasted partridge.
18:02
>> Love the glaze on top.
18:03
Beautiful.
18:04
>> Maybe just a little bit less cook on the partridge, but great color.
18:07
>> We have here a garam masala dusted duck breast with a fig
18:12
and berry sauce and a parsnip black truffle puree.
18:16
>> It's really gorgeous plate.
18:18
>> Wild duck cooked beautifully.
18:19
>> The puree absolutely elegant, velvety, rich, delicious.
18:24
>> Garam masala, truffle, the puree needs to be bottled, advertised, and sold.
18:33
>> They want to bottle it up and sell it?
18:36
I actually don't know what to say.
18:39
Sorry.
18:39
>> Delicious.
18:40
In fact, delicious.
18:43
Honestly, the dishes look great.
18:44
I'm blown away.
18:44
>> Should we dive deep into the basement?
18:47
First of all, I'm amazed that filet mignon, a swordfish, hand-dived scallops,
18:51
and a rump of lamb made it to the basement.
18:55
Uh right, this is the rump of lamb.
18:56
So this was made with moonshine.
18:59
Please dig in.
19:01
>> I love the complexity in this dish coming from the beautiful soft pillowy
19:04
gnocchi that's fantastic and the crunchiness that's coming from the plantains.
19:08
>> He did a beautiful job.
19:10
>> Clearly.
19:10
>> Involving that sort of lamb jus with the moonshine. >> the moonshine?
19:13
>> I tasted it, man.
19:14
It kicked my ass.
19:16
Here's the game changer.
19:19
The gnocchi was made out of instant mashed potato.
19:22
>> Well, I mean, pretty ingenious move.
19:24
I mean, like that's It gives me inspiration.
19:26
Lamb is cooked wonderfully as well.
19:29
I came here to be inspired by them
19:31
and for them to be saying
19:31
that I've inspired them with a dish.
19:33
I was like, "Don't cry again.
19:34
Don't cry."
19:35
>> This is beautiful baby scallops and then finished with this hot sauce sriracha butter.
19:42
>> I cannot believe this came from the basement.
19:44
Look at the plating alone.
19:46
I love this.
19:46
>> This is a big, flavorful dish for such a tiny ingredient.
19:50
>> This is a swordfish done
19:51
that was beautifully seasoned
19:53
and marinated and a dry sherry butter sauce.
19:57
This went in the pan with 3 minutes to go.
19:59
>> Absolutely phenomenal.
20:01
>> This is a great example of mid-rare, beautiful swordfish.
20:05
>> I could not imagine anyone in their right mind ever putting those ingredients together,
20:10
but surprisingly, they like it.
20:13
Okay, I'll take it.
20:14
I did it.
20:16
>> This is a filet mignon with a beautiful caramelized rum
20:19
and a little tostada going on.
20:21
>> Steak is cooked great.
20:22
>> This is a an amazing way to elevate plantain and showcase it.
20:27
>> Shall we move to the middle?
20:28
>> Please.
20:29
So, here we have hanger steak with a scotch whiskey
20:34
and a plantain crumble with a rustic potato puree.
20:44
>> Sadly, the hanger steak is overcooked cuz it's very, very tough.
20:48
Um feels a little bit sort of lazy just crumbling the plantain on the
20:51
top.
20:52
You're not using that whiskey to its full potential.
20:55
>> Yeah, it's not a cohesive dish.
20:57
>> I mean, the dish didn't really come together.
20:59
I do not want to see plantains again at all.
21:03
I do not want to go back to elimination.
21:05
>> Next step, we have a bass.
21:07
This is cooked with Marsala wine >> Wow. >> and tostones.
21:13
>> Wow.
21:13
Uh the bass is cooked beautifully.
21:14
Whoever cooked that >> Where's the sauce?
21:15
I don't taste the Marsala at all in this dish.
21:19
>> Next up, we have Cornish game hen.
21:21
Uh the chef grabbed brandy for their alcohol.
21:25
It's finished with uh roasted potato and also a plantain mash.
21:31
>> Delicious.
21:31
Um this individual is plating like an angel.
21:35
It's plating that we're used to seeing in the finale.
21:39
>> Chef Ramsay said I plate like an angel.
21:40
Like I am just like aesthetic.
21:43
I'm so excited.
21:46
>> So next up, we have Spanish prawns cooked with tequila.
21:51
>> Uh beautiful.
21:52
Really smart choice.
21:53
>> I really love how the flavor of the prawns comes through in this
21:57
dish fully.
21:58
>> Lastly, we have a halibut.
22:00
This is cooked with sake.
22:02
>> Love that little Japanese flavor.
22:04
Puree's delicious, but too much creme fraiche in there.
22:07
>> It looks like a meal kit, right?
22:09
Like we're expecting presentations that go to the next level.
22:12
>> No matter what the judges say, I got a dish on the plate.
22:18
>> Okay, so welcome to the top floor
22:20
and here we have a handmade chicken tagliatelle alla vodka.
22:24
>> A handmade pasta?
22:25
>> Handmade pasta.
22:27
>> Wow.
22:27
>> I'm going to throw out to the confidence choosing a freaking chicken tender.
22:31
And I expected that to land down the basement.
22:33
Um sauce delicious.
22:35
But the magic is in what you've done with
22:37
that pasta because it is beautiful.
22:39
Really beautiful.
22:41
>> I'm feeling really proud of myself that I stepped out of my comfort zone.
22:43
This is literally an ingredient I've never used before.
22:46
I need to celebrate this um ASAP.
22:48
>> Okay, here we have a smoked pork chop with a bourbon glaze,
22:54
uh onion soubise, and a bacon jam and blackberries.
22:58
>> It's really sort of dancing across my palate.
23:00
The freshness that comes across with these blackberries is absolutely phenomenal.
23:05
>> Combination is beautiful.
23:06
Pretty good job.
23:07
>> All right, moving over here,
23:08
we have our pan-roasted ribeye with port wine sauce.
23:15
>> Uh plantains a little bit dull, if I'm honest.
23:18
>> Love to have seen a little bit less black pepper on the carrots.
23:21
I just My palate's a little bit burned out from that.
23:24
>> This just looks a little bit too rustic
23:26
and out of balance with some of the flavors.
23:29
>> Shall we start off with the top floor?
23:32
This is a uh pan-seared salmon two purees,
23:35
the sweet potato and mashed potato.
23:39
>> Well, the idea of having two different purees,
23:42
uh it's really nice to be able to pick one lane
23:44
and not try to do too much.
23:45
Sometimes less is more, so the dish is rushed.
23:48
>> Yeah, I mean, this dish to me, it's lacking focus,
23:50
and I'm sure whoever cooked this ran out of time.
23:53
>> That was bad.
23:54
I dropped the ball huge.
23:56
To make a plain Jane dish like I did today is very unacceptable.
24:01
>> This is a pan-seared salmon.
24:03
The individual This was the individual that filleted that salmon.
24:07
Skin crisp is beautiful.
24:09
>> Oh my god.
24:09
>> You can hear it.
24:10
You can hear how crispy it is.
24:12
>> Got a layer of bacon on top with that crispy skin, it's just delicious.
24:16
This is a salmon that was beautifully marinated.
24:20
It was done with a citrus beurre blanc, beautiful char-grilled broccoli,
24:24
sea asparagus on top.
24:26
Wow, the cook on that is beautiful.
24:28
>> Uh this has to be one of the most beautiful cooked salmons I've
24:31
ever had the pleasure to enjoy.
24:34
Uh the sauce is powerful.
24:35
Love that.
24:36
>> Great job.
24:38
This is a roasted salmon served on a purple cauliflower puree.
24:48
I got excited watching the smoking of this salmon taking place.
24:52
Um unfortunately, that salmon is way undercooked.
24:59
I'm not and I'm concerned cuz it's not good.
25:06
>> My heart drops when I see how raw it is.
25:09
That's unacceptable, especially at this level in the competition.
25:13
>> Yeah, it was it was bad.
25:15
We should Should we move to your floor?
25:18
Come on down.
25:19
>> Wow, is that a collar?
25:20
>> Yes, so we'll start here.
25:21
We had a curry marinated char-grilled cod collar and a fresh little salad.
25:27
>> Wow, kudos to the guts to pick a collar.
25:33
And it's an absolute dream come true.
25:35
>> Getting that flavor inside and then char-grilling this cod,
25:38
it's a perfect way to cook this.
25:40
>> Today, I performed like a badass.
25:43
A quarter million dollars in your loan mentorship is as good as mine.
25:46
>> Okay, over here we have a butter-basted cod fillet with red wine, avocado,
25:52
and grapefruit.
25:53
>> Avocado, big no-no.
25:55
You don't sit that in a red wine sauce.
25:57
It's a shame.
25:59
Could have been a showstopper.
25:59
>> Maybe do something more with the avocado and grapefruit.
26:02
Make a dish or salsa to garnish on top.
26:06
>> All right, over here we have a little bit of pan-roasted cod fillet
26:10
with a sauce of potato,
26:13
seaweed, and vanilla.
26:14
>> I first learned how to bring in vanilla to fish with Guy Savoy
26:18
in Paris at the age of 22,
26:19
and I've never stopped using it since then.
26:21
So, I love the confidence here.
26:22
Great job.
26:23
>> Very whimsical and imaginative.
26:25
Absolutely stunning.
26:26
>> All right, over here we have pan-fried cod fillet with potato puree,
26:30
elderflower beurre blanc, and broccoli.
26:34
>> This dish is a little confusing on my palate.
26:37
It just doesn't seem like a cohesive dish.
26:39
>> Elderflower in a gin and tonic, I get it.
26:41
Elderflower in my cod dish, I'm not too sure we're ready for that.
26:45
>> I absolutely just fell flat on my face.
26:48
I'm seriously, seriously worried.
26:51
>> Shall we move to the basement?
26:52
>> Basement chefs, yes.
26:54
>> Wow, what do we have here?
26:56
>> First up, we have a pan-roasted halibut.
27:00
This has a shellfish jus, a potato puree with sauteed greens.
27:05
>> I think we could be a little bit more uplifting at this stage
27:07
of the competition with our presentation.
27:09
Mashed potatoes lumpy.
27:10
>> It looks restrained.
27:11
There's not a clear sort of sense of focus on this dish.
27:16
>> Next up, we have a milk-poached halibut served with vegetables with crispy capers.
27:22
>> Poaching it keeps it nice and moist.
27:23
Capers, tomatoes, classic combination.
27:26
>> It's really eye-catching.
27:27
It's popping.
27:28
All the flavors are there.
27:29
It's delicious.
27:30
>> Next up, we have a bread-crusted halibut to serve over a rustic tomato
27:36
and pancetta sauce.
27:38
>> I love the flavor.
27:39
To the naked eye, the halibut looks like it's undercooked, but it's not.
27:41
It's cooked beautifully inside.
27:43
>> There's too much of the ragout.
27:44
Put these on top and present it a little tighter.
27:47
Flavors are good.
27:47
Presentation, not quite there.
27:51
>> Wow.
27:51
>> Next up, we have a trio of halibut.
27:53
This chef took the trim, made a beautiful broth, crisped the skin,
27:57
and made this amazing fritter.
28:06
>> Delicious.
28:07
The star is that beautiful fish cake.
28:09
It is really good.
28:11
>> Wow, I mean, this is very personal dish.
28:13
Whoever cooked this, so much elegance and refinement.
28:16
I love all of the plays on texture.
28:18
So smart.
28:19
>> Let's start on the middle floor.
28:22
>> So, first up, we have a trip to Italy with the veal parmesan.
28:26
>> Flavor-wise, beautiful.
28:27
Delicious.
28:29
Pasta's slightly too thin.
28:30
>> Great use of truffle, which is unexpected.
28:33
>> Bold execution here with cooking the veal chop whole,
28:36
but an amazing take on a veal parmesan.
28:40
Nana would be so proud of me right now.
28:44
I did her justice today.
28:47
Okay, next up the Lebanon box uh with lamb kebab.
28:51
>> I don't see a kebab here.
28:54
>> Yes, the chef made a play on a Popeye with a short dough.
28:58
>> Smart move not going down the kebab route.
29:01
The flavors are there.
29:03
>> Okay, next up we have a paella.
29:07
Trip to Spain.
29:11
>> Seasoning spot on.
29:12
>> All the seafood's cooked beautifully.
29:15
>> Paella, never cooked it before, I've never even seen it before,
29:18
and they loved it.
29:19
I'm just so relieved.
29:21
>> We have a trip to Jamaica.
29:24
With a jerk red snapper.
29:27
>> Sadly, the dish looks unfinished, like it's missing 2/3 of that fish.
29:33
Rice needs more seasoning.
29:35
Not getting any of those jerk spices
29:37
that kind of almost make your nose run a little bit.
29:40
>> I just expected more.
29:43
>> I'm normally very proud of my plate,
29:45
and that was not a professional chef's plate.
29:52
>> Next, we have Thailand with a pad thai.
29:57
>> It's bloody hot.
29:58
Second, third, fourth mouthful, I'm not too sure if that's going to be overkill.
30:03
>> Yeah, it's that bird's eye chili.
30:07
>> Fricking bird's eye chilies.
30:09
What the hell, man?
30:10
Why did I put another chili in there?
30:13
Oh, dude, what are you doing?
30:17
>> This is a chicken tikka with a fresh cucumber condiment on the side.
30:27
>> The tikka is delicious.
30:29
It's fragrant, it's floral.
30:31
It's got the right amount of heat.
30:33
>> Yeah, the cilantro is a little too much for what the dish is,
30:36
I think, but the rice and the sauce, delicious.
30:39
>> The fact that I am getting this type of feedback on this dish
30:43
that I'm cooking for the first time.
30:45
I'm feeling amazing.
30:49
>> Shall we head down to the basement?
30:51
>> Please.
30:51
>> That's near and dear to my heart, the Swedish meatball with gravy and mash.
30:56
The cabbage is from the mid-round drop.
31:00
The lingonberries are so so tart.
31:06
Sort of sucking some of the other flavors away.
31:08
>> Uh meatballs just a touch >> too tiny.
31:11
The smaller you make them, the quicker they dry out.
31:16
>> Okay, next up we head to Canada with a poutine.
31:23
>> This is elevated.
31:25
The rice cooked beautifully.
31:27
There's no two ways about that.
31:29
>> My favorite part is actually the fries, right?
31:31
They're a little bit crispy.
31:32
You get these you just kind of nice to create your perfect bite.
31:36
>> Honestly, I feel like someone's pranking me.
31:40
>> To hear such positive things about this poutine that I made,
31:43
I'm just on literally >> Canada, eh?
31:50
>> Okay, and here we have a lamb souvlaki.
31:54
Yogurt sauce, dill, lamb shoulder.
31:59
>> Really nice seasoning on this.
32:01
Lamb's a little bit too tough.
32:02
>> I would love to see a little bit more tenderness in this protein.
32:08
>> All right, and over here we are off to Austria with a pork schnitzel.
32:14
>> Protein seasoned beautifully.
32:16
>> I love the potatoes here.
32:17
Fork crushed simple potatoes, tasty.
32:20
Okay, over here we head to Morocco with a classic tagine.
32:25
Mid-round drop here was tahini, which doesn't look like it made the plate.
32:30
Not getting all of the flavors, the almonds, the olives, and the raisins.
32:33
Uh but the chicken is cooked well.
32:35
>> The flavors are strange with this dish.
32:37
It doesn't feel Moroccan.
32:38
Couscous for me is all bitty and very tight,
32:42
but the dish is quite dry.
32:43
>> I definitely was not expecting that.
32:45
I thought the couscous was nice and fluffy,
32:47
but I really want to stay in this competition.
32:50
>> Okay, so first step we have a deep-fried egg with a potato fondant.
32:55
>> So sorry, it's Scotch egg.
32:57
>> Yeah, unfortunately this chef didn't wrap with the ground pork,
33:00
so it's basically a deep-fried egg.
33:03
>> But a Scotch egg needs pork.
33:05
Right, so >> Absolutely, chef.
33:11
>> Yeah, it doesn't quite eat like an appetizer, more like a collection of ingredients.
33:15
And even if it's just a fried egg, the egg is overcooked.
33:20
>> This is an attempt at a whiskey sour.
33:22
>> It smells like Hugh Hefner's uh underpants juice.
33:30
>> I'm not going to try it either.
33:32
>> This stage the competition.
33:33
We need to lift things.
33:35
>> Just put me in elimination now.
33:38
>> Okay, next up we have a pan-seared sole skewers with a queso fresco
33:45
stuffed squash blossom.
33:47
For a cocktail, we have a Tom Collins.
33:52
>> I actually think the cocktail pairs really well with the dish.
33:55
>> Absolutely.
33:56
I really appreciate the communication between the dish and the cocktail itself.
34:03
>> Peaceful.
34:03
Should we move to the middle of the table?
34:05
>> This is oysters two ways.
34:07
It's served with a negroni.
34:09
>> Amazing to prepare one ingredient in two different formats.
34:13
Really showing some range.
34:15
>> Delicious negroni.
34:18
Just be careful with the breading cuz sadly inside the oyster is just a
34:22
little bit rubbery.
34:25
>> Here we have a lobster spring roll with a chili and cherry sauce.
34:33
>> Very sweet.
34:35
>> What was the cocktail with this?
34:36
>> The cocktail unfortunately did not make the platform.
34:40
A margarita that was made but just did not get to the platform.
34:46
>> Interesting.
34:46
This lobster roll is going to send me somewhere not cute.
34:51
>> Here we have a tuna tataki tostada with a corn blue cheese crema
34:57
and it's served with a daiquiri.
35:00
The chef made this dough themselves.
35:04
>> I am struggling to understand why blue cheese goes with tuna.
35:08
>> I've seen it before.
35:08
>> It's sort of elegant to the eye
35:10
but unfortunately this dough here is sort of raw.
35:17
A shame.
35:18
>> This is the first time since this competition has started
35:22
that I have a feeling I'm going to elimination
35:24
and I'm like,
35:24
oh, it's terrible.
35:26
>> So this is a Lebanese sambusic which is a >> Similar to an empanada.
35:31
>> Okay.
35:31
>> So this chef made their own dough filled with ground veal
35:35
and then it's a tahini sauce.
35:36
>> Flaky crust.
35:37
>> Flaky crust.
35:38
This is uh grandma's recipe and mom's recipe.
35:44
>> They are delicious.
35:47
>> The use of the pomegranate seeds
35:48
that were from the cosmopolitan
35:50
as part of the sauce really works.
35:53
>> Smart.
35:53
>> Ah, it's it's such a relief.
35:56
I really put my heart on this dish
35:57
and I'm just hoping I made my grandmother proud today.
36:01
>> Okay, here we have a chicken lollipop glazed in a sriracha yuzu sauce.
36:09
>> I do not want them having to grab a glass of water again.
36:16
>> Delicious.
36:17
I love a heat.
36:18
Beautiful.
36:20
>> To me the star here really is the cocktail,
36:22
the rum punch which is sweet
36:24
and you got all this fruit flavor
36:25
that works with the spice.
36:27
It pairs really well together. >> does actually.
36:30
>> I didn't blow their heads off with the spice or with the heat,
36:33
so it's good.
36:35
>> Mussels dishes on the top floor.
36:36
First one was Spanish prawns had with a Moscow mule.
36:40
>> This for me is the type of appetizer I want, right?
36:43
This is getting me ready for an entree.
36:48
>> I've worked in Spain.
36:49
This reminds me of Spain.
36:50
Nailed.
36:52
>> Next up, scallop dish is done two ways.
36:54
The cocktail is a mojito.
36:56
>> Doing a duo is always challenging.
36:58
Gives us something else to not like.
37:01
That's not the case here.
37:02
I like the ceviche and the and the cooked scallop.
37:05
Ceviche and a mojito makes perfect sense.
37:07
Delicious.
37:09
>> So this is a salmon dish
37:11
that had been pan seared
37:13
and fresh salads with a pina colada vinaigrette,
37:17
which matches with the pina colada drink obviously.
37:20
>> It takes me to like a really really nice resort hotel appetizer dish.
37:26
It's just classic.
37:28
>> This is a chance to wow the dining room.
37:30
It's when dishes like that are flying past you.
37:31
Great job.
37:33
>> I'm feeling so validated.
37:36
I'm really happy with this dish today.
37:38
>> First up, we have a lobster pasta >> Wow. >> with a frico
37:43
or crispy cheese with roasted tomatoes.
37:45
>> So sorry, where's the lobster?
37:49
Over here.
37:51
Yeah.
37:52
Tough on this one.
37:52
Those cheeses don't really resonate with >> lobster.
37:55
Uh I'm struggling to find lobster cuz it's absolutely swimming in an abundance of
38:01
pasta.
38:03
So that is underwhelming for me.
38:05
>> Yeah, for me it reads a little bit family style
38:07
and although the dish of course is meant to be creamy,
38:11
I'm looking for something to break up all those deep salty creamy flavors.
38:15
>> Not good.
38:16
Not good.
38:17
Not good.
38:17
Not good.
38:18
>> Damn, man.
38:20
Ah.
38:20
>> Next up, we have a fillet of beef.
38:22
This is served with a gnocchi.
38:25
>> I mean, gnocchi's one of those things that's easy to make bad.
38:28
It's hard to make good, and in this amount of time,
38:30
that gnocchi is stellar.
38:32
>> That's beautiful.
38:33
Really beautiful.
38:35
Visually, next level.
38:36
>> To cook a beautiful fillet in this short amount of time,
38:40
it shows incredible technique.
38:41
Great job.
38:42
>> Let's go.
38:43
Girl power.
38:44
>> Again.
38:45
Next up, we have a sharp cheddar mac
38:48
and cheese with a shrimp
38:51
and crispy prosciutto.
38:57
>> Yes, hard.
38:58
Uh shrimp are delicious.
38:59
I love the saltiness of the uh charcuterie.
39:01
It's just not gelling.
39:02
It's just not coming together as a mac and cheese does.
39:05
It has to become overcooked to become flavorsome, and there's no cooking in here.
39:08
It's like it's been put together the last 2 minutes
39:10
and stuck in the oven.
39:11
I'm sorry.
39:12
>> For me, mac and cheese has got to be ooey and gooey, or ooey,
39:14
gooey, stretchy, and chewy, and I'm not getting that.
39:17
>> I had an off day.
39:19
There's so much pressure.
39:22
>> Lastly, we have a ribeye.
39:24
This has a uh gorgonzola
39:26
and mushroom sauce with a gorgonzola
39:30
and kimchi mac and cheese.
39:34
>> This looks like it's sort of badly presented.
39:37
Such a shame.
39:37
Protein's a little bit off.
39:39
The sauce is strong.
39:40
Oh my god.
39:41
What a shame.
39:42
>> It's never good when Gordon says, "What a shame."
39:46
>> I'm missing the kimchi.
39:47
I was really looking forward to that, and um unfortunately,
39:50
the gorgonzola is really overpowering.
39:53
>> I am preparing myself for elimination challenge.
40:00
Hoping it doesn't come to that.
40:02
>> Shall we uh move to the middle floor?
40:04
So, this was a tight grab at salmon,
40:07
the most difficult protein to get with cheese.
40:10
And they've done with little uh croquettes of camembert.
40:14
Bad ingredients, but you picked them.
40:24
>> Oh my god, is it raw?
40:27
Is it raw?
40:35
>> These are Tough call getting
40:39
that working cuz it's it's sort of overkill with the fat
40:42
and the oily fish.
40:43
But, the flavors are there.
40:44
Good job.
40:45
>> I would have stayed away from salmon.
40:46
You look at it and you're like, this is going to be odd.
40:48
But, it works.
40:50
>> This is a beautiful showcasing of how to balance those flavors and textures.
40:54
Really exciting to eat and really pretty to look at.
40:56
I am so relieved the salmon is cooked
41:00
and it's cooked beautifully
41:01
and they like the flavors.
41:07
>> This one is a chicken ballotine, goat cheese and parmesan in the middle.
41:14
>> The tenacity to make a ballotine, I mean, that shows incredible technique and confidence.
41:20
>> This this just screams prowess, someone that's moving with such intent.
41:26
This is exceptional.
41:29
>> Exceptional.
41:29
Especially after the past two cooks, makes me feel exceptional.
41:34
>> This is a pan-seared oven roasted veal chop sat with a little gratin.
41:40
>> Veal's cooked beautifully, so juicy, great color.
41:43
>> Maybe a little bit better on the sauce work, right?
41:45
So, that it just doesn't run all over the place.
41:47
Um, to kind of bring it to the next level, but a classic dish.
41:50
Should we head to the basement?
41:52
>> Yeah.
41:52
>> We'll start with the rack of lamb with a fontina,
41:55
black truffle and parmesan orzo.
42:00
>> Lamb for me needs another minute.
42:03
Um, the orzo's congealed and grainy, which is a shame.
42:06
>> I mean, to me this is a smart dish.
42:07
I like the lamb cooked this way,
42:09
but we're looking for something that can break up the saltiness and the creaminess.
42:13
Some sort of a pickle sort of wake this dish up a little bit
42:16
more on your palate.
42:17
Okay, lastly, we have a brisket, paneer, and chorizo enchilada plate.
42:24
>> Um brisket's delicious.
42:27
It's just the presentation.
42:28
>> For me, this sauce feels like it was only seasoned at the end,
42:31
and every opportunity is an opportunity for flavor through the process.
42:37
First step, we have a veal chop.
42:40
>> It's to serve with fried brussels sprouts and fried zucchini.
42:42
The sauce is an avocado crema.
42:45
>> A lot of same color going on here.
42:47
Just a sort of bad execution.
42:49
And I'm not too sure
42:50
if I want to see everything on
42:52
that dish fried.
42:53
>> The veal itself looks like the breadcrumbs are falling off, but it's also overcooked.
42:57
And then the avocado crema, I mean, if you didn't say it was avocado,
43:00
I don't think I'd be able to identify it.
43:02
>> I think this was clearly my worst day.
43:03
They hated pretty much everything on that plate.
43:05
There was no saving grace.
43:07
I'm hoping that Flower's screw up will outweigh my screw up.
43:10
Next up, we have a spot prawn with a cabbage slaw
43:14
and a salmon roe aioli.
43:18
>> It looks terrible.
43:19
What happened?
43:20
>> Uh the time got the best of the chef today, and um unfortunately,
43:25
I had to toss the dish onto the platform.
43:27
>> I didn't even subconsciously realize that the platform was there.
43:30
Like, I was in the zone a little bit too much at that point.
43:35
There's some pieces that actually didn't even make it onto the plate.
43:38
They're still on the platform.
43:39
>> Yeah, presentation aside, because obviously, it's a little haphazard.
43:42
The frying here is done really, really well.
43:44
>> The cook on the shrimp is really beautiful, succulent, and amazing.
43:48
>> Mhm, love the batter.
43:49
Crisp, delicious, and great pick.
43:52
What a shame.
43:53
>> I did horrible.
43:54
That plate was beautiful,
43:55
and I know I showed a lot of technique and did a lot.
44:04
>> Oh boy, I expected a lot more from the top floor.
44:07
It's not good.
44:08
>> I'm just a bit disappointed all together.
44:11
>> Off to the middle level.
44:13
>> Please.
44:13
Well, I'm just saying visually.
44:16
Middle level, uh it actually looks like it's the top level.
44:19
>> I have to agree.
44:20
Beautiful, vibrant freshness and colors.
44:23
>> All right, we'll start right here.
44:24
This is a whole fried red snapper um with a beautiful uh herbaceous green
44:30
sauce,
44:31
caviar and herb salad.
44:32
>> Was it fried in a wok?
44:34
Or was it >> This was dunked in the deep fryer.
44:36
>> Mhm.
44:36
>> There's a beautiful richness and uh crispiness coming from this fish.
44:41
>> The cook on the fish is exceptional.
44:44
Sauce off the charts.
44:45
That needs to be bottled and sold online.
44:49
It's bloody good.
44:50
>> It's beautiful.
44:51
>> Oh my god.
44:52
I cannot believe it.
44:54
This is my red snapper redemption.
44:58
>> Okay, over here we have a squid pakora with another uh luscious green sauce,
45:03
some tomatoes, brussels sprouts.
45:06
>> It tastes delicious.
45:08
The batter's crisp.
45:09
Very hard to get that right with the squids.
45:12
>> This is exciting to eat.
45:13
There's texture, there's crunch.
45:14
Delicious.
45:16
>> Okay.
45:17
Look at this rainbow.
45:18
>> Okay, so we have a crispy spot prawn with bok choy,
45:23
uh yuzu tobiko and a peanut butter beurre blanc.
45:27
>> What's that?
45:28
>> Like a satay.
45:30
>> Wow.
45:30
Okay.
45:30
>> I mean, visually, what a stunning dish.
45:32
An amazing way to showcase a spot prawn.
45:34
>> Peanut butter doesn't really need that sort of cloyness.
45:37
Especially with something sweet and vibrant.
45:39
Um but it's cooked beautifully.
45:41
>> I don't think I did enough to get to the top today,
45:43
which is very frustrating
45:44
because I've been in the middle kitchen for like the last three straight rounds.
45:46
I feel like a gold miner that's just been hacking away.
45:49
I'm still trying to break that threshold.
45:52
All right, lastly, we have a cornflake coated pork loin with a summer succotash.
45:59
>> Before we dig in, there's a weird cut on the end here,
46:02
like someone's taken a bite.
46:03
>> Of course, Chef Ramsay, you noticed that.
46:14
>> My palate is searching for some sort of moisture.
46:17
>> The pork is dry.
46:19
That needs to be pounded out
46:20
and sort of kissed in the pan for like 30 seconds.
46:23
Caul flakes are somewhat burnt.
46:25
There's no excuse at this stage of the competition.
46:27
What a shame.
46:28
>> I'm really, really mad at myself for doing that,
46:31
and I think it's going to cost me.
46:33
>> This is a citrus tart with a tropical fruit marmalade, if you will,
46:39
and then some whipped Chantilly cream.
46:40
>> Visually, it looks sort of pedestrian.
46:43
The tart is way undercooked.
46:45
>> It's a bit confusing how this dish is intended to be enjoyed.
46:49
It's a bit compartmentalized.
46:50
Just make one beautiful tart, Chef.
46:52
>> Yeah, this one's tough because the concept is here.
46:54
The curd is delicious.
46:56
It's just not together as a beautiful dish.
46:58
>> Okay, over here we have a chocolate cake with a raspberry cream fresh
47:03
fruit and a little bit of raspberry coulis,
47:04
as well.
47:05
>> Visually, it looks nice.
47:06
>> When there's a sauce like this,
47:07
I want to be able to enjoy that sauce.
47:09
Nice little puddle to really ensure
47:11
that we can actually go in there
47:13
and taste that.
47:18
>> I think the only thing I want to see is a little bit
47:20
more depth,
47:21
bit thicker, bit more confidence in the cook here.
47:23
It's a shame.
47:23
>> I think a deeper pan would help create those layers and depth of flavor,
47:28
so it's more moist.
47:30
>> It's tastier than the dish looked.
47:33
>> Shall we move to the middle?
47:35
>> Please.
47:36
>> Nice.
47:36
And please, what do we have?
47:37
>> First up, we have the bunuelo, a fried choux pastry,
47:41
and also baked as well.
47:43
This is filled with a coconut crema with a wild berry sauce.
47:47
>> Visually, it looks beautiful.
47:49
It's like a sort of dessert trolley in a top five-star hotel.
47:57
I just want to the cook inside that choux pastry is absolutely spot on.
48:02
>> The choux pastry here is superb.
48:04
>> I'm so happy to be able to represent my culture
48:08
and show the world what I can do.
48:10
>> Next up, we have a chocolate cake.
48:13
This is garnished with fresh berries with some texture coming from candied pecans.
48:21
There's freshness coming from the berries.
48:22
Nothing's over sweet or cloying.
48:24
>> This is a chocolate cake that's just fudgy enough and not too dense.
48:28
>> The actual hero, the cake is just off the charts.
48:31
>> Oh my god, I pulled it off.
48:34
Next up, we have a coconut tart.
48:37
This is garnished with kabocha squash and candied kumquats and pineapple.
48:42
>> The eye-catching moment for me is just the thinness of that pastry.
48:46
It is a wafer thin, but cooked beautifully.
48:49
And that shows great skill.
48:55
>> Kabocha squash has a lovely sweetness that plays really nicely with the coconut.
49:00
>> Beautiful.
49:00
>> I could kick a door down right now with how happy I am.
49:03
And on a pastry day no less.
49:06
This is me letting everyone know
49:07
that I'm still here
49:08
and I'm still very much in this game to win it.
49:11
>> All three of these dishes, personally,
49:13
some of the best food I've tasted in this competition.
49:17
Should we move to the top floor?
49:19
>> Yes.
49:19
>> Let's start with cornmeal cake.
49:22
This is done with a puree of peaches.
49:24
And then there's a creme patisserie and a peach puree around the outside.
49:28
>> I love the height on it.
49:29
It looks fantastic.
49:30
>> I love the structure of this.
49:32
Really impressed.
49:39
>> Yeah, I love the idea of cornbread as a cake base.
49:42
There's just a little too much of it, right?
49:44
It's not soaked and there's not enough cream to sort of match the dryness
49:47
of the corn.
49:48
>> Yeah, there's sort of gritty texture that's happening in my palate,
49:51
but it's not unpleasant.
49:53
>> When you start tasting that, it does need a soaking because it's heavy,
49:56
that corn, right?
49:58
Yeah, it's a shame.
49:59
>> I'm so disappointed.
50:02
I know how to make a cake.
50:03
I don't want my last impression here to be the mistakes
50:07
that I've made today.
50:09
First up, we have a venison.
50:11
This is uh roasted and it has a crispy oyster,
50:15
finished with glazed carrots and red pepper.
50:18
>> Mhm.
50:18
I mean, it's a tough grab, that venison and oyster.
50:21
Odd combination.
50:22
Uh let's see how it tastes, shall we?
50:30
Venison, you know, it's quite rare, but it's actually it's melting in my mouth.
50:35
So, that's cooked beautifully.
50:37
>> Oh, yeah.
50:39
Like I'm just I'll keep playing it back in my head.
50:41
The venison has melted in my mouth.
50:48
>> However, oysters feel a little bit sort of strange.
50:50
So, it's a bit of a strange combination.
50:52
Is it good enough?
50:53
Uh I'm uncertain yet.
50:55
>> Yeah, the venison and the vegetables really, really nice fall dish.
50:58
The oyster's not connecting to the dish.
51:01
>> Damn it.
51:01
Damn it.
51:01
Damn it.
51:02
Damn it.
51:02
I thought I did so well.
51:04
And I'm hoping I've done enough, but at this point,
51:06
all of the dishes will be amazing.
51:08
So, I know it's very little room for error.
51:11
>> So, next up, we have a veal chop with a tuna belly.
51:16
Um this is served with a spicy tomato sauce in the center
51:19
and a charred cabbage leaves with a corn
51:21
and carrot succotash.
51:23
>> It almost looks like a sort of salad of tuna.
51:25
I hope it tastes better than it looks.
51:27
>> Ooh, this sucks.
51:28
This is not what I was expecting to hear.
51:31
I can feel my heart drop to my stomach.
51:34
I do not want to go home.
51:40
>> And it does feel disjointed.
51:41
It's just the tuna and the veal,
51:43
and then even the vegetables sort of just are tossed together on this plate.
51:47
>> slightly dry.
51:48
Tuna's delicious.
51:49
We're stuck halfway, unfortunately.
51:51
>> I just wish it looked more of a cohesive plate.
51:57
>> Shall we move to the dishes in the middle floor?
52:00
This is a New York strip served with a salt
52:03
and pepper squid on top.
52:05
Carrots are sauteed in bacon fat.
52:08
Potatoes sauteed also in the bacon fat and a beautiful little demi.
52:12
>> Visually, this looks like a modern version of a surf and turf.
52:15
>> Deep-fried squid looks phenomenal.
52:17
>> Please, again.
52:21
>> The squid is really a great co-star here to the roasted meat.
52:27
You're getting that salt and pepper flavor.
52:29
This is cohesive.
52:30
>> I get pronounced beef flavor.
52:32
I get amazing texture coming from the crispiness of the squid.
52:35
When I think about a reimagined surf and turf, this is it.
52:38
>> I'm happy for this individual cuz it's cooked beautifully and it's properly thought out.
52:42
Good job.
52:44
>> I have to keep a straight face,
52:45
but I'm like inside I'm like >> Over here,
52:47
we have a roasted lamb with a crispy prawn
52:51
and a prawn bordelaise with some roasted carrots.
52:54
The bone marrow is worked into the sauce as well.
52:57
So, there's a lot of sauce work going on here.
52:59
>> Lamb rack and shrimp, I haven't seen that before on a surf and turf.
53:03
>> Lamb and prawns, in this case it does it does work.
53:07
>> The sweetness from the shrimp complements the lamb and that gaminess.
53:12
Really beautiful flavor profile that actually I've never experienced.
53:15
>> Lamb's cooked beautifully.
53:16
Let's get that absolutely clear.
53:17
Bordelaise sauce exceptional.
53:19
>> Here we go!
53:21
That's how my brain works.
53:23
Just pulling random flavors together.
53:25
That's my superpower as a chef.
53:27
>> Over here, we have a rolled ribeye with a scuba dive scallop,
53:31
corn and potato chowder, the carrots and some Swiss chard.
53:34
>> Visually, I'm not too sure if I'm getting an appetizer and entree in one.
53:37
I need to see
53:38
if that works serving a soup
53:40
and a ribeye at the same time.
53:47
So, frustratingly, the ribeye is drowned by the overwhelming creaminess of the chowder.
53:53
What a shame.
53:55
>> First step, we have a trip to Hawaii by way of Louisiana.
53:59
There is red beans and rice and a banana leaf steamed mahi-mahi.
54:05
This chef actually used the blood sausage from Louisiana in the red beans
54:09
and rice as well.
54:10
>> Tough combination.
54:15
>> There's just so much riding on one plate.
54:18
I just want it so bad.
54:21
I want it really bad.
54:31
>> That makes a very bold move.
54:32
So many components to this dish.
54:34
It's really technical.
54:35
Mahi-mahi, so unforgiving cuz there's no fat.
54:39
That is such a such a tough fish.
54:44
That is just moist, flavorsome, next-level cooking.
54:50
>> Yeah, I mean, I love what this chef did here with seafood, pork products,
54:53
and rice.
54:55
>> This is for me a beautiful showcase of how to balance ingredients from
54:58
one place,
54:59
techniques from another.
55:00
Great job.
55:03
Next up, we have a trip to Massachusetts by way of New Mexico.
55:08
This is a blue corn taco celebrating the cod with a pepper sauce
55:13
and a crispy bacon over top.
55:15
>> Visually, the homemade tortilla looks slightly odd.
55:23
Sure.
55:23
>> I'm going up against four professional chefs.
55:27
And I have to trust
55:29
that what got me here is what will keep me here.
55:33
>> Tortilla, delicious.
55:34
Let's get that absolutely right.
55:35
Love the pepper sauce.
55:37
>> I would have loved to see the cod maybe presented in a different way.
55:41
>> Totally.
55:41
I think the cod is cooked beautifully,
55:44
but my palate is searching for some variation in texture.
55:48
>> All right, moving over here to the middle floor.
55:50
We have Florida and Washington state.
55:53
We have a crispy skin salmon with a beets pesto
55:58
and some of those wild mushrooms,
55:59
onions, and pickled kumquats and citrus from Florida.
56:05
>> Yeah, this is art.
56:07
Salmon's nailed beautifully.
56:08
Let's get that absolutely clear, okay?
56:10
But, what you never do is stick a cream sauce alongside that.
56:15
Oily fish, oily pesto, and fat.
56:19
>> For me, the fish is cooked absolutely perfection.
56:22
>> Yeah, I mean, all the elements, maybe they're a little fatty,
56:24
but they are delicious.
56:26
>> I get it.
56:26
The creamy part of it might have been a little too much,
56:29
but life likes to always test me.
56:31
I know that.
56:32
And I have a feeling
56:33
that life is definitely about to test me one last time before I get
56:36
into the finals.
56:38
>> Okay, so over here we have Colorado by way of Wisconsin.
56:42
And we have a Colorado rack of lamb with some roasted fingerling potatoes, corn,
56:47
tomato, and green pepper succotash.
56:52
>> Lamb delicious.
56:53
Let's get that absolutely clear.
56:54
>> Uh everything's really good about this dish.
56:58
I do wish it was just more flavor from some of the other ingredients
57:01
that might have been in
57:01
that box to really wake this dish up.
57:04
>> I think the potatoes are a little undercooked, but other than that, great job.
57:09
>> My lamb's cooked beautifully, but I just hope it's enough.
57:15
>> Shall we move to the top floor?
57:17
We know who's up there.
57:18
It's Tucker.
57:19
First grab was Texas.
57:20
Second grab was the Californian box.
57:22
So, we have a bone-in ribeye topped with a beautiful fine basil puree,
57:26
fresh pickled peaches, and then this little red wine reduction.
57:29
>> The sauce and the beef looks fantastic.
57:33
>> That peach is bringing a beautiful acidity and brightness.
57:36
>> I love this dish.
57:37
I think the cook on the ribeye is just second to none.
57:40
>> Yeah, steak is cooked really really well, but peach is next to beet.
57:43
It is an odd pairing.
57:46
>> Shall we?
57:47
>> Let's do it.
57:48
Um so, this tomahawk was selected by Chris.
57:52
The potatoes were roasted with some beautiful roasted tomatoes and mushrooms as well.
57:55
>> Absolutely huge accomplishment to cook such a formidable piece of a protein in
58:01
such a short amount of time.
58:02
>> Let's see how it tastes.
58:10
>> The steak is cooked to absolute perfection.
58:13
It's just really pleasurable to eat.
58:15
>> Perfectly cooked.
58:16
The fat is melting.
58:18
It's rustic, but it's delicious.
58:20
>> It's so beautifully cooked with such finesse.
58:22
I knew that was a big risk, but it paid off.
58:24
I just want more green on there.
58:25
That's the only bit.
58:26
And I am taking you to task.
58:28
Good job.
58:28
>> This is it.
58:29
This is what it all came down to.
58:31
All the experiences the last 10 years, my ups, my downs, my lefts,
58:34
my rights.
58:35
I'm feeling very proud of myself.
58:38
>> Next, Tucker's dish.
58:39
This is a pork chop.
58:41
Um it's cooked on the bone.
58:42
Beautiful sauteed mushrooms and a truffle sauce.
58:47
>> Really beautiful.
58:47
An amazing gloss on the on the sauce here.
58:50
>> It's eye-catching cuz that fat is caramelized.
58:53
Dive in, please.
58:54
>> I am really just crossing every spare finger and toe.
58:57
My entire future is now riding on this one bite.
59:01
That asparagus with aioli and the pork, a lovely richness that the aioli brings.
59:06
Overall, really cohesive and well-balanced.
59:09
>> Flavor, everything works.
59:10
Pork is cooked perfectly.
59:12
Tasty dish.
59:13
>> The cook of the pork is beautiful.
59:14
I love the truffle and the acidity in that aioli.
59:16
Doesn't really need these little dices of potato
59:19
because you sort of lose the crispiness of them,
59:21
but it's a good dish.
59:22
Really good dish.
59:24
>> I am just really happy that they loved it.
59:26
>> Third dish.
59:27
This was uh cooked by Palak.
59:28
It's a filet mignon uh um rubbed in a beautiful spice.
59:31
That's on a bed of a really nice,
59:32
rich mashed potatoes finished with a port wine sauce.
59:36
>> It looks so classic, so iconic, if you will. >> $250,000 on the line.
59:42
This will be life-changing for me and my daughter,
59:45
and I left it all out there on that plate.
59:49
>> I'm wanting more of that spice,
59:51
that Cajun essence that I've been seeing throughout the progression of your menu.
59:55
Um other than that, I mean, impeccable cook on the fillet.
59:58
>> Mhm.
59:58
>> I mean, what's not to love about this dish?
60:00
The potatoes are velvety and smooth and silky.
60:04
>> Cooked with utter finesse.
60:06
Beautifully done.
60:08
>> It feels good.
60:10
I just hope I did enough today to be next level chef.
60:14
>> Chris, Tocka, Palak, regardless of what the outcome is,
60:17
all three of you should be incredibly proud
60:20
because the performance has been nothing short of perfection.
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