Last Chance Kitchen Full Episode: Fresh Seafood Mis-En-Place Challenge (Episode 4) | Bravo


– No one was eliminated
from the main competition. But one of these chefs
will be out for good. – I need to scale him, Chef?
– Yeah, I think so. – [bleep]
– Brother’s the last veteran standing, but Natalie
and Kevin want to take him out. – Good thing I ran track
in high school. – It’s a 3-way battle royale. – Hey, hey!
– Oh! – And after tonight,
only two chefs remain. – I got the shakes right now. – This is “Last Chance Kitchen,”
brought to you by… ♪♪♪ – Hey, guys.
I have a fun treat for you. Any idea who’s coming out next?
– How about nobody? – “How about nobody”?
– [ laughs ] – Wow. You just
may get your wish. There’s no one new
joining us tonight. – Oh. You nailed that.
– But that doesn’t mean any of you are safe.
[ laughs ] – We’re just gonna
battle it out. He’s gonna narrow it down
to just two chefs. And I’m here to be Top Chef.
So I gotta take these new guys out. They’re not
gonna take this from me. – The chefs that are still
in the competition are in the middle
of a monumental challenge. No one has been eliminated yet. ♪♪♪ It’s time to trim the fat. ♪♪♪ – “Last Chance Kitchen”–
it’s individual event, but I think it’s time
that you all worked together. – What do you mean
we’re gonna work together? How’s that possible? – Well, together, you’re gonna
divvy up the following tasks– one of you will peel and devein
one pound of shrimp. One of you will shuck
two dozen oysters. And one of you
will break down a whole fish. Then, each of you
need to cook a dish using any of these proteins. And, Chefs, you can’t
start cooking your dishes until all the prep
is completed. You have 25 minutes
on the clock. Your time starts now. I’ll take shrimp, guys. – Guess I’ll take
this whole bad boy. Kevin grabs the shrimp,
Natalie grabs the oysters, I guess I’m doing fish.
I need to scale him, Chef? – Yeah, I think so.
– [bleep] This fish has tons of scales
all over it. You have to scrape those off. That’s where it’s
gonna get time-consuming. ♪♪♪ – All I can think about is,
“Don’t be the last one. “Don’t be the one that people
are just standing there waiting and watching.”
I don’t get the shakes. I got the shakes right now. – How you feeling, Natalie?
– It’s been a little while, but I feel all right. It’s getting into crunch time
on “Last Chance Kitchen,” and I just need to keep my focus
and–and make sure that I stay in this competition. I’m hoping that Kevin and I
can knock Brother out. Two veterans down,
one to go. Ooh. – What do you think’s
gonna take the longest? – The oysters.
– Yeah. – How many, two dozen?
– Two dozen. – Yeah. – Faster.
– You got it. – You’re doing
really good, guys. – [ laughs ]
– When was the last time you shucked oysters?
– That’s why you’re there. I’m looking for the easy hinge.
I feel 100% confident about oysters. I also worked at
an oyster bar for a little bit. So, no problem in that.
I got a dozen ready! Check! – What? Two dozen.
– I gotta do two dozen? – Yeah.
– Way off. – That’s one. Not even close.
– [ laughs ] – Asking me to check.
Get outta here. – Samsonite. To finish up
and do another dozen– I’ll still be done before Kevin, and Brother’s still scaling
his fish right now. I’m not gonna be
the weakest link here. – 20 minutes, Brother! ♪♪♪ – Ah, Brother’s done scaling.
– Thanks for that. – Brother’s just milking it.
He figures out, “I can get something done
in five minutes.” So, this is like a game now. You can take
all the time you want. ♪♪♪ – I’m just gonna
let this clock keep going. Let’s give them some real
“Last Chance Kitchen” pressure. ♪♪♪ – Check.
– Hold on, I gotta get the glasses out for this.
I can’t see anymore. Yeah, these are good.
– Thank you. – Check.
– Yeah. They’re all good. Brother, what’s
taking you so long? – Nice, Natalie!
– Good job! Good job! – I finish up my two dozen
oysters, I check, I’m good to go, but I look over, and Brother is still
working on that fish, and doesn’t look like
it’s going quickly. – All right.
– Oh. Come on, come on, come on.
– [ inhales ] Think he’s going slow
on purpose? – Probably. ♪♪♪ – I mean, look at him.
– [ laughs ] – I’m taking my time,
and I can see the other chefs
getting antsy. I know I can
pull a dish off in 10 minutes. Can they pull off a dish
in 10 minutes? – Good thing I ran track
in high school. I’m starting to get anxious
trying to figure out what I can do with
the few minutes that are left. – Check, Chef.
– Okay. – Good. Good. Good. Good to go. – Go-ho-ho-ho! Go, go, go! – I realize that there’s
only about 11 minutes, and that’s not much time.
– Oysters. Kevin has oysters. – I grab the oysters
because I know they’re gonna cook really fast.
[ switch clicks ] – I immediately put on some
poaching liquid for the shrimp. I just need to make sure
I get some flavor into it. ♪♪♪ – Everyone can start cooking,
but I blank out. I can’t think
of anything to cook. I’m a vet. I should have
thought of something. – What are you making, Kev? – I’m gonna make–
– Oh, beer batter. – Beer batter.
– Oh, look at that. – And drink a beer.
– I decide to make a beer-battered oyster with
a shoyu and ponzu dipping sauce. Using beer in a batter is kinda
like using sparkling water. It adds carbonation,
so it allows for that batter to be fluffier.
I’m a big fan of fried oysters. I just need to nail the batter. – Oh, nice.
– Yeah! Hey, hey! – Oh!
– Oh! ♪♪♪ – Natalie, what you
got going on with the shrimp? – Just doing some sautéed veg
with some poached shrimp. – Sweet. – This is what I’ve got
for 11 minutes. – Why’d you grab this first and start cooking
the fish first? – Uh, you know,
it was just in my hands, Chef. My plan to slow things down
totally backfired. I’m cooking the fish,
and there’s nothing but oil in this pan,
and salt and pepper. Juice, apples… I’m thinking,
I’m thinking, I’m thinking. And I see kiwi. I’m like,
“Go with the kiwi.” – The kiwi comes out.
Whoa. Look at that. With arugula salad
in orange vinaigrette. – All right,
five minutes left, Chefs. – Five minutes.
– Five minutes, all the time in the world. ♪♪♪ – Oh, no. Seriously? [ banging, oil sizzling ] I fried the oysters,
and I realize when I pull ’em up that the outsides
got really crispy, but you can tell that it almost
turned into, like, a batter versus a tempura. – What’s that?
– Ooh, what’s– that’s the wrong one.
– Oh! It’s almost like a ponzu
you’re making with– – Yep.
– And the lime, and some chili. – And the lime–
– Sesame oil… – Sesame oil, chilis for you. – I feel like
this dipping sauce, some of the flavor profiles
might cover up what the breading
isn’t offering. ♪♪♪ – Ah, a little boil–
a little seafood boil, there. – A little boil.
My strategy here is to just make sure that I get
some flavor into the shrimp, and cook it properly,
and–and hope that everything else
doesn’t suck. 30 seconds, Chefs. 30 seconds. – I am extremely anxious. I literally cooked
a piece of fish, and–and threw a salad together.
Like, I hit a wall. ♪♪♪ – Five, four, three, two, one. – Time’s up.
– Whoo! [ applause ] – [ blows raspberry ] ♪♪♪ – When I start to look around,
I’m thinking, “Maybe they hit a wall too.”
[ laughs ] – Hey, Brother.
– Chef. – What do you have? – Well, we’ve done the bass
with a little bit of orange and ginger salad,
arugula, uh, parsley, cilantro,
and oregano. – You were a little bit
confused there for a while. – I think, uh, scaling the fish
threw me for a loop. ♪♪♪ – Thanks.
– Thank you. – Kevin, what do we have?
– Chef. We have a beer-battered oyster,
and then I made kind of like
a shoyu ponzu sauce. – Where is it?
– Well, it’s drizzled on there. – Oh. – I was looking
for a smaller little ramekin so you could dip,
but I didn’t want to put it all at the bottom of the bowl ’cause
then it would’ve got soggy. ♪♪♪ – Thanks.
– You bet. – Natalie.
– Chef. – We have?
– Uh, we have some tail-on poached shrimp,
lightly sautéed in some water, some white soy,
rice wine vinegar, lemon. – Tomato and corn?
– Tomato, corn, shallots, a little bit of ginger,
a little bit of lemongrass. – Thanks. – Brother, seriously, was that
a strategy to sort of… – A little bit.
– …roll it out? – I think it’s their first time
in “Last Chance Kitchen,” and the pressure
is even harder when you’re down
to 10, 12 minutes– – Okay, so you were
taking your time. All right. You guys did
a really good job on the prep. It was all good,
it was all clean. The dishes,
I had some problems with. You know, I don’t know
if it was timing– and maybe the times
threw you off, but 10 minutes
is still good amount of time to get something done. I don’t know
if you overthought stuff, but I had a little problem
with each dish, so I don’t have
a clear-cut winner. But somebody will still go home. Natalie, I thought
your shrimp was fine. The tomatoes got really mushy,
as if you just let ’em cook– boiled ’em in there
or something. And I also thought
there was just very little seasoning
on the dish. It was really–got kinda bland. Kevin, I kept
going back and eating. I had three because I was
trying to figure something out. The batter, on the very
outside edges, were crisp, but the inside
was really, really mushy. The batter didn’t stick
to the oyster part. It just stuck to the edge.
It was really strange. And I think that if you’re
gonna use the jalapeño and make that sauce, I mean, you need a little bit
more of it. It was pretty much
absorbed right away, and you didn’t get much of it.
And if you’re gonna use some herbs,
you want a lot of that. You want to get that
herbaceous note. Brother, the fish–I don’t
wanna say it was overcooked, but it was right on the edge. The salad itself was just bland.
The orange was just pieces cut, you got a lot of the pith
in your mouth. The kiwi was kinda like–
eh–kiwi on a salad. Usually, when you cook,
you build a lot of flavor, a lot of layers. This was
really, really one note. So, overall, this was…
a little disappointing to tell you the truth. I am gonna send one person home. ♪♪♪ Kevin, you had
my least favorite dish. Your oyster was too mushy. Either it can be
crispy or poached, but this was in-between. It’s–it didn’t have
great mouth appeal, but anyway, great seeing ya. – Yeah.
– Yeah. Thanks, Chef. – Take care.
– Appreciate it. Knowing that you’re
out of the competition for good is definitely a hard pill
to swallow, but being here surrounded
by all these great chefs, I’ve learned that I want
to reinvest in myself, and kinda start thinking about
the way I look at food, and maybe get
a little bit more well-traveled. And I’m excited
to get after it. – Congratulations,
Brother and Natalie. You’re moving on. I have a feeling
some big things are coming. See you next week. – I’m never gonna cook
a dish like that again. No more playing games.
I’m here to cook. So I gotta bring
the big guns out, like…it’s gotta happen.
Time to rumble. – [ sighs ]
Survived another week, Chef.

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