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00:00This is nuts.
00:01Lay that steak, that's the star of the show.
00:03Right on top, girl.
00:05Beautiful!
00:06Yes!
00:07There you go.
00:08Drizzle that sauce on top.
00:09Camalea, start the sauce.
00:11Size, size, size.
00:12Start stacking the broccolini.
00:14I've got this, Camalea, you've got this, girl.
00:17Clean that plate, love.
00:18Make it look nice and beautiful.
00:19That steak's gonna be delicious.
00:21Last 30 seconds, come on.
00:23They both have me concerned.
00:25They did.
00:25At different points.
00:26Me too.
00:27Good job.
00:28That's it, girl.
00:29Now we look and clean that plate up.
00:3110, nine, eight, seven, six, five, four, three, two, one.
00:38Stop!
00:39Woo!
00:48Naisha, Richard, that was intense.
00:50Two incredible New York strips.
00:52Let's start here.
00:54This one here was done with asparagus,
00:58sauteed potatoes, a red wine reduction.
01:01Classic pairing.
01:02Plate looks well balanced.
01:06Nice.
01:07Perfect.
01:11I am just trying to remember to breathe.
01:15If I'm the one that passes out in the floor,
01:17that's gonna be a dead giveaway whose dish it was.
01:20When I go to a steakhouse and I'm looking for a steak,
01:22this is it.
01:23Great sear, great color.
01:25You can tell it's been rested, which is very important.
01:28If anything, a little finishing salt
01:30can really elevate this.
01:32The steak is cooked to a proper temperature.
01:34The fat was rendered.
01:36And I love that there's like a proper side here.
01:38The asparagus, the mushrooms, the potatoes,
01:39all works together.
01:41And I love the drippings.
01:42It doesn't look very good, but it tastes delicious.
01:44There you go.
01:45Nailed it.
01:47This one here was done with a smashed potato,
01:50broccolini, and a Worcester sauce reduction.
01:53Visually, it looks very simple and appetizing.
01:55I love the pepper confetti.
01:57There is a freshness to it, which I love.
01:59I'm intrigued.
02:08Nice little pan-dripping jus,
02:11but this steak, it's a little bit chewy.
02:14Wow, I love the sauce.
02:16I love the contrast that the sauce provides.
02:18Cooking's a little more medium well than medium,
02:21but I like what's going on here.
02:23Richard and Ayesha, two phenomenal New York Strip dishes.
02:26Sadly, for one individual, it's the end of the road.
02:31Ayesha, which dish would you eliminate tonight?
02:35Is it the New York Strip with the asparagus,
02:38or is it the New York Strip with the broccolini?
02:44Honestly, it's difficult, right?
02:45These are very close.
02:46You have two dishes, and on one hand,
02:48you don't want to send your team member home,
02:49but you have to choose a dish that tastes better.
02:53The dish I'm gonna eliminate tonight,
02:56it's gonna be the steak and broccolini.
03:01Chef Richard, which dish are you gonna eliminate?
03:04I think for me, it's gonna come down to,
03:06which one do I want to eat again, right?
03:08For me, the dish that I'm gonna eliminate is going to be...
03:12Please let it be April.
03:13Please let it be April.
03:14Please don't let it be me.
03:16The New York Strip with the broccolini.
03:23That dish was cooked by Kamaliah.
03:26Wow.
03:30I don't look at it as me being defeated.
03:31I feel like it was an awesome, amazing opportunity.
03:35You don't get a chance like this
03:37to work with three amazing chefs.
03:39So that right there is hands down a million dollar experience.
03:44Kamaliah.
03:46When I come to your hometown, I'm gonna look you up
03:48because your food is delicious.
03:51Thank you so much.
03:52Thank you, guys.
03:54Keep cooking.
03:55Yes, chef.
03:56Let the corn shine.
04:00Yes, chef.
04:01That's right, that's right, that's right.
04:03Have you tasted everything?
04:05Okay.
04:05Alex, have you tasted everything?
04:07I've tasted everything, chef.
04:08Yes, chef.
04:09This is a dish that's gonna save your life
04:11in this competition.
04:13Five, four, three, two, one.
04:17Stop, stop, stop, stop, stop, stop, stop, stop, stop, stop.
04:25My heart and soul was on that dish.
04:27I probably got a little bit corn excited.
04:29I think my dad is still in the back of my head screaming,
04:32corn, corn, corn.
04:33Corn, corn, corn, corn, corn, corn, corn, corn, corn, corn.
04:41Naisha, Gordon, this was intense.
04:43I mean, this morning we were talking about cooking
04:46with heart and soul, and both of these chefs
04:47truly cook with heart and soul.
04:50Let's start with the pan-roasted pork chop
04:53and corn four ways.
04:55So four ways, creamed, succotash, grilled.
04:58Charred corn, baby corn salad.
05:01Whoever cooked this, there's a great sear
05:02on that pork chop.
05:03All the fat's rendered down nicely.
05:06The cook is beautiful.
05:06It's gorgeous.
05:12The seasoning on the pork, delicious.
05:15Sadly for me, this corn with the cream is under-seasoned.
05:18For me, I see two different concepts
05:20at play on one plate, succotash and creamed corn.
05:23Maybe choose one lane and just really execute
05:26that one vision really well.
05:28The second dish, we have a cornmeal-crusted
05:32pan-roasted pork chop with a brown butter corn puree
05:35and a corn and lime salad,
05:38as well as some purple cauliflower.
05:39Great use of corn.
05:43I'm not a pork chop master.
05:44I don't cook pork chop a lot, so I'm kind of nervous.
05:50Nailed it.
05:51Survey says yes.
05:56Amazing echoing of flavors happening.
05:58Beautiful textures coming off of fresh corn
06:01and also pureed corn.
06:02The garnish itself is a little bit overkill.
06:04Don't need it.
06:05I love the actual cream corn underneath.
06:08That purple cauliflower just needs a little bit lift.
06:11It's watery, so it just needs seasoning,
06:13but the pork is nailed, so it's a tough one.
06:17Two good dishes.
06:18I could be seconds away from sending my own chef
06:21home tonight, which would be a disaster.
06:23It's the tough part of the job now.
06:25Naisha, which dish would you eliminate?
06:31I think one dish drove home the theme of this,
06:34to elevate corn in a few ways.
06:37But which dish would I eliminate?
06:41The pork chop with the succotash is the dish
06:43I'm eliminating tonight.
06:45Gordon?
06:47Corn is in abundance across both plates,
06:50but one of these dishes is just too overcomplicated.
06:54I'm going to eliminate the pork chop
07:01with the succotash.
07:04Unfortunately, the pork with the succotash
07:06was cooked by Alex.
07:10Oh, he's going home.
07:11No!
07:14Alex, you will not be our next level chef.
07:18This hurts.
07:19I mean, there's no two ways about it.
07:20I mean, don't let anybody tell you any different.
07:22And as jovial and energetic as I am, I'm a competitive SOB.
07:27Alex, what I saw from you today,
07:29you have that doctor's touch, for sure.
07:31It's commendable.
07:32It takes a lot of guts to come on Next Level Chef
07:35and compete.
07:36He put himself to the test here.
07:38He willingly came to these kitchens
07:40to put food in front of Richard Blaze, Gordon Ramsay,
07:43and myself, because he loves it.
07:45That's beautiful.
07:48I leave nothing behind.
07:50This is one of the greatest memories of my lifetime.
07:53And I'm just so grateful for all of it.
07:55You've got to be crazy not to want to do this.
07:59Two minutes.
08:00Two minutes.
08:01Start plating.
08:02Start plating.
08:03You've got this.
08:04You've got this.
08:05Just build it up.
08:06It's cooked through, right?
08:07You're using one of those?
08:08I'm using one of those.
08:09OK.
08:10Season while they're hot.
08:11Season while they're hot.
08:12Do not put a burnt part.
08:13Plate it beautifully, right?
08:14OK.
08:15Got this, babe.
08:16Grab a pick.
08:17Grab a pick if you want.
08:18Big one.
08:19Big one.
08:20Big one.
08:21Right in there.
08:22Right in there.
08:23One minute left, guys.
08:24Being at an elimination challenge
08:25is so freaking stressful.
08:27I have no idea how this is going to go.
08:30It's close.
08:31You've got this, Finn.
08:3220 seconds.
08:33Let's go, Daryl.
08:34Let's go.
08:3530 seconds.
08:36You've got this.
08:37Come on, Daryl.
08:38Do it.
08:39Do it.
08:40Do it.
08:41Do it.
08:42Hit it.
08:43Hit it.
08:449, 8, 7, 6, 5, 4, 3, 2, 1.
08:45Let's go.
08:46Let's go.
08:47Let's go.
08:48Oh, this is going to be crazy.
08:49Oh, my God.
08:50Oh, my God.
08:51Oh, my God.
08:52Oh, my God.
08:53Oh, my God.
08:54Oh, my God.
08:55Oh, my God.
08:56Oh, my God.
08:57Very hard.
09:07Gordon, Richard, our first dish here,
09:10we have a spicy chicken sandwich with chicken breast,
09:14a side of seasoned potato wedges,
09:16and a spicy barbecue slaw.
09:18Shall we dig in?
09:19Please.
09:23That chicken's cooked perfect.
09:24Mm-hmm.
09:25It's juicy.
09:26Ooh, that just looks really nice.
09:29Spice level's okay,
09:30but I'm looking for a little bit more contrast in flavors.
09:33But it is cooked beautifully.
09:35Gordon, please.
09:36The breading's a little bit bland,
09:38but I love the cook.
09:39Cooked good.
09:40Gorgeous.
09:41Next dish we have,
09:43spicy chicken thigh with Cajun fries.
09:47Wow, it's a spicy chicken sandwich challenge,
09:51but this one is really hot.
09:53What I love about this is the acidity of the pickle,
09:55just a little bit of that sweetness
09:57that this really needs because it is spicy.
10:00Gordon, please.
10:01Yeah, this one's just slightly on the overcooked side.
10:05Smart choice.
10:06The bun, it's seasoned nice, and it's hot.
10:09This is a tough one, really tough indeed.
10:12Two really good dishes here.
10:14Will it be the spicy chicken thigh,
10:17or will it be the spicy chicken with the breast?
10:23I mean, literally, it's that close.
10:24It's six in one hand, half a dozen in the other.
10:26For me, my favorite, though,
10:29it's got to be the thigh.
10:31Gordon, please.
10:32Two good attempts,
10:34but the person I want to save
10:38is the person who cooked the breast.
10:41Wow.
10:42On the technical reason that it was cooked beautifully.
10:46Nyesha, we're tied,
10:48and it's down to you to break the tie.
10:50Who are you sending home?
10:52Very difficult decision.
10:56The one I'm sending home tonight is going to be...
11:06the chicken breast.
11:08Wow.
11:09That dish was cooked by Daryl.
11:11Sorry, Daryl.
11:13It's okay.
11:14You cooked well tonight.
11:15Thank you, Shannon.
11:16But the reality is, it wasn't spicy.
11:18I don't want to see either one of these guys go home,
11:21but also, this competition is about
11:23finding the next level chef.
11:25It's about the food
11:26and who has the ability to learn and adapt
11:28in this competition.
11:29This elimination cook was to make a spicy chicken sandwich.
11:33Vinny's sandwich was more spicy.
11:35Daryl, you brought the drama truly in this last round.
11:38I'm going to miss having you on our team.
11:40I'm going to miss being here.
11:42Loved cooking with you,
11:43and the next time I'm in Atlanta,
11:44I'm going to have to find you.
11:45Look me up.
11:46I am sad to be leaving.
11:48I lost this battle,
11:50but I haven't lost the battle of living and learning.
11:57Here we go.
11:58We're back, baby.
11:59Chris is back on track.
12:01You got one minute, okay?
12:02Yes, chef.
12:03How are those dumplings looking, bro?
12:05They're looking all right.
12:0645 seconds, 45 seconds.
12:09There's a chili oil back there.
12:10Taste it. Is it too spicy?
12:12If it doesn't go with your plate, don't use it.
12:1320 seconds to save you today.
12:15Coming down to the wire.
12:17Let's go, guys!
12:19Go!
12:2010 seconds.
12:218, 7, 6, 5, 4, 3, 2, 1.
12:31Good job.
12:32Good job, Chris.
12:33That cook was down to the wire,
12:34but I left it all out there.
12:36I'm crossing my fingers, hoping.
12:39Appreciate you, man.
12:40You as well, man, seriously.
12:42I did the best I could do.
12:44I'm just praying that I did enough.
12:46May the best chef win.
12:47That's what it's going to be.
12:50Go!
12:56Gordon, Richard, super intense cook tonight.
13:00Two great dumpling dishes.
13:02The first, we have a Turkish dumpling.
13:05This was made with ground lamb.
13:12Ah, oh, this is intense.
13:14The filling is delicious.
13:16I love the seasoning.
13:17It's got the heat.
13:18The dough is cooked beautifully.
13:20I love the fact that it's really comparative, the textures.
13:23The key here is, you know, it eats a little bland
13:25until you get into this tomato sauce,
13:27which really, really pops.
13:29Got a little char, a little spice to it.
13:31Overall, it's a very good dish.
13:33Second dish tonight is an Italian dumpling
13:37made with ground pork.
13:39Wow, I mean, to me, it's wholesome, right?
13:41I mean, I love Italian food.
13:43It looks inviting,
13:44and it looks like it's going to taste delicious.
13:46Ah, just the moment of truth.
13:48Oh, God, oh, God, oh, God, oh, God, oh, God.
13:50The actual cook on the dumpling is delicious.
13:54I love the fact that it had been cooked
13:55and then tossed in the sauce.
13:56Whoever did that was very smart.
13:58It was a very personal way of cooking dumplings.
14:01Richard?
14:02All of these flavors we know work together
14:04in the pork with the soft dough.
14:06Ravioli, what a great use of the word dumpling.
14:09I think that that's always inviting.
14:11Okay, two good dishes,
14:13but only one will save this chef tonight.
14:15Richard, which dish are you going to eliminate?
14:19The dish that I'm going to eliminate
14:23is the Italian dumpling with pork.
14:28There is some chunky onions, not just the flavor,
14:31but there's, like, large bits of onion in the filling.
14:34Gordon, please.
14:35I think both of you technically have nailed
14:39the crimping of those dumplings.
14:41There is one that has let a touch of water
14:46seep into their dumpling,
14:48which then turns it slightly anemic
14:51and a little bit watery.
14:52The dish I'm eliminating tonight is...
15:02Is the Italian dumpling.
15:06Unfortunately, the Italian dumpling was prepared by Mark.
15:14I'm good.
15:15Oh, boy.
15:16We're good.
15:17Wow.
15:18Honestly, from someone that is a big sporting fan,
15:21I know everyone standing behind you is going to miss you,
15:24and I'm going to miss you personally.
15:26You've been incredible.
15:28Thank you very much, chef.
15:29Do not stop cooking.
15:30Yes, chef, absolutely.
15:31Good man.
15:32I was blessed enough to have an opportunity
15:34and compete on Next Level Chef.
15:36Come on, now.
15:37I don't go home a loser.
15:39I'm a winner, in my heart.
15:42We're good.
15:43We're about to finish up, yeah?
15:45Love you, Mark!
15:47We love you, Mark!
15:51All right, here you go.
15:53Go for it!
15:54T-S-G-O-E-S!
15:56There you go!
15:57That's raw.
15:58Raw lamb and Gordon Ramsay, right?
15:59OK?
16:00This is not good.
16:01I know that I can win this elimination challenge.
16:03I've won one once, and I can win this one as well.
16:06Come on, Cass, you got this.
16:07How are they looking?
16:09Perfect.
16:10Let's go.
16:12All right, two minutes.
16:13You can play.
16:14Oh, my God, they're plating.
16:15They're plating!
16:18Let's go.
16:19Let's go.
16:20Big, beautiful dishes.
16:21Bring it home.
16:22Bring it home.
16:23The best two.
16:24The best two.
16:25Yeah, yeah.
16:26You know what pretty food is.
16:27Come on, put it together.
16:2820 seconds left.
16:30Beautiful.
16:31Yes!
16:32Beautiful!
16:33Yes!
16:34One, two, three, two, one, stop.
16:39Yes!
16:40Yes, Cathy, yes.
16:42I love you.
16:43I love you, too.
16:44I'm feeling pretty good about my dish.
16:46Thank God the lamb is cooked through.
16:48It's looking pretty, it's smiling back at me,
16:50and most importantly, the flavors my mom taught me
16:53are right there.
16:54He did well.
16:55He did well.
16:56I think they both did.
16:57I think they both did well.
16:58Chin up.
16:59Chin up.
17:00I'm just overwhelmed.
17:01I know.
17:02I'm really proud of what I put forward today.
17:04I'm confident that lamb is cooked perfectly,
17:06and I'm hoping that's enough to bring me to the next round.
17:16Smells good.
17:17Gordon, Naisha, it was an intense cook-off up here.
17:21Good.
17:22The first here is a pistachio-crusted lamb
17:25with a potato puree.
17:29Lamb's actually cooked delicious.
17:30We got to cook this lamb.
17:31It's beautiful.
17:32I got a big problem with those mashed potatoes.
17:34They're so freaking lumpy.
17:36The lamb is cooked beautifully.
17:38I love the pronounced garlic flavor
17:40that's coming off of this condiment.
17:41For me, this is the type of dish I want to eat for dinner.
17:46OK, our next dish, this is a Lebanese-inspired lamb chop
17:49with a tzatziki sauce and some chili-tossed potatoes.
17:53Visually, it looks good.
17:54I have to appreciate the beautiful caramelization
17:57on the lamb.
17:59I love the spices on the lamb.
18:02First off, lamb is cooked beautifully.
18:04Whoever cooked that, there's a little taint
18:06of something slightly bad,
18:07a little bit of raw fat on the outside,
18:09so I don't know if it's insufficient time in the oven,
18:12but it's a good dish.
18:13Tzatziki, lovely, vibrant.
18:15It's fresh, which is rare for lamb.
18:18All right, so two successful lamb dishes,
18:21but only one is going to save the chef who made it.
18:24Which lamb dish are you going to eliminate tonight?
18:29The dish that I am eliminating tonight is...
18:35the lamb with the carrots.
18:39Gordon, that's one vote to eliminate
18:41the pistachio-crusted lamb.
18:44I can't take this.
18:48Both lambs are good, so this is a tough one for me.
18:52The lamb I'm going to eliminate...
18:56is the one with the pistachio crust.
19:02No!
19:04No way!
19:06Gordon, Nyesha, that dish was created by Cassie.
19:10Oh, s***.
19:12Cassie, young lady, you know that's the second time
19:16I've got lumpy potatoes, but let's get one thing clear.
19:21I picked you for a reason,
19:22and this is just the beginning of that journey.
19:24I will not forget that noodle dish.
19:27Well done.
19:28Thank you, chef.
19:29Great job, Cassie.
19:30It's been a pleasure watching you cook.
19:32I love you guys so much.
19:34You did great.
19:35Today I just, like, was having a really off day,
19:38and I think I just let it get to me.
19:41I love you.
19:42I love you so much.
19:43I didn't get as far as maybe I wanted to,
19:46but Chef Ramsay chose me to be on his team,
19:49and that in itself is a huge accomplishment
19:51and something that I will be proud of myself for forever.
19:57Basket, basket, basket!
20:00There you go.
20:0310, 9, 8, 7, 6, 5, 4, 3, 2, 1.
20:10Let's go!
20:14Honestly, I expected more out of him, really.
20:18Chris, you could have done better.
20:25Wow, Nyesha, Richard,
20:27two great modern takes on fish and chips.
20:31Here we have a beauty battered fish with potato chips.
20:36This one is done with a basil aioli,
20:39sauce gobiche, and then a little pickle.
20:42Dig in, please, guys.
20:45And taste those sauces.
20:59It looks like maybe the fish wasn't dipped in flour first
21:02because you can see some of the flesh exposed,
21:05but I love the sauce and the fact that
21:07gobiche and tartar sauce are related.
21:10I like this a lot.
21:11Gobiche is one of my favorite sauces,
21:13and I absolutely love the brightness and the acidity
21:15that comes from the pickled condiment here.
21:18So the second one, this is with curly fried potatoes,
21:21the beautiful batter seasoned with lots of spice,
21:24grilled lemon, and a hot take on a tartar sauce.
21:29Please both dig in. Thank you.
21:37The fish is cooked so well.
21:39I love the caramelized lemon.
21:41Gives it a really unique taste there.
21:43Curly fries, I haven't seen it with fish and chips.
21:46Batter's a little soft, but it's a take on fish and chips.
21:50It looks crispy, but when I break into the fish,
21:53it's immediately soggy.
21:56OK, Richard, Naisha, two phenomenal takes on fish and chips.
22:00I need to know now which dish you're sending home.
22:07For me, it's...
22:11the fish and chips and curly fries.
22:14I enjoy the batter less on this fish and chips.
22:20Richard, tough choice.
22:22Which one are you sending home?
22:25I feel like one dish did a better job with the chips
22:28and one did a little bit of a better job with the fish.
22:31The sauce work was excellent both.
22:33Please.
22:34The dish...
22:36that I'm eliminating...
22:39is the...
22:41fish with the...
22:43curly fries.
22:48That dish belongs to...
22:50April.
22:53Oh, dear.
22:54Oh, man!
22:56It's been a pleasure to mentor you.
22:58You started cooking out of the trunk of your car
23:02into a full-fledged catering business.
23:04Yes.
23:05April, I just have to say I'm extremely proud of you
23:07and you should be proud of yourself
23:08at how far you came into this competition.
23:10Thank you, Chef.
23:11For me, personally, you're going out on a high.
23:14Thank you so much.
23:16This has been way more than I ever expected
23:19and I have learned so, so, so much.
23:22You three are incredible,
23:24but they're what I was really here for, I found out, so...
23:29Everybody's great.
23:30That's our southern belle right there, you know what I mean?
23:33This is an incredible bunch.
23:35I feel exhilarated,
23:37because I just went up against
23:40one badass professional chef.
23:46But I gave him a run for his money,
23:49so I will take that.
23:56Do you like the way it looks?
23:57I do.
23:58Ten, nine, eight...
24:00Seven, six, five, four, three, two, one.
24:19Richard Gordon, we have two dishes featuring lobster.
24:22Only one of these dishes is going to go forward
24:25and save the chef who made it.
24:27Oh, man.
24:29They both look good, I got to say.
24:31First, we have a grilled lobster tail with caviar and pasta.
24:42Lobster's nailed.
24:43Pasta's cooked beautifully, really beautifully.
24:47The only bit I wouldn't agree with
24:49is that lump of caviar on top,
24:51because it doesn't really need it.
24:53Tomatoes, basil, white wine, caviar, lobster,
24:56this is a good restaurant-quality dish.
24:59Next dish we have here is a lobster tortellini.
25:06Delicious.
25:07Pasta, absolutely transparent, cooked beautifully.
25:10Super brave to make tortelloni in 30 minutes.
25:13Also, I love the dual use of lobster here
25:15to make that beautiful shellfish broth.
25:19OK, obviously, only one of these dishes is going to go forward
25:23and save the chef who made it.
25:26So, Richard, I'm going to start with you.
25:28Which dish would you eliminate tonight?
25:32Maybe the toughest one we've had up here.
25:34I mean, two really tasty dishes, two different styles.
25:39I'm thinking about the totality of the dish
25:41and the one that I'd rather eat again.
25:44And for me, the dish that I'm eliminating...
25:49..is the lobster tortelloni.
25:52Gordon, which dish are you eliminating tonight?
25:55There's no bad dishes here. I think that's the hard thing for me.
25:58These are both next-level lobster dishes.
26:01The dish I'm eliminating is the linguine and lobster.
26:10Oh, boy.
26:12Naisha, that means it's one-all,
26:17and you're going to break the tie.
26:19So difficult, being up here watching these two gentlemen cook.
26:24The dish that I am eliminating tonight...
26:33..is...
26:37..the lobster with linguine.
26:41This dish was cooked by Matt.
26:44Matt.
26:45Oh, no.
26:48It really came down to the technical execution, right?
26:51Tortellini in 30 minutes. Unbelievable.
26:54Matt, you saved your best for last.
26:57Your family is going to be so incredibly proud of you.
27:00That's the great thing.
27:01They're going to watch this with the same amount of pride
27:03that I feel right now.
27:04You threw down during this competition. That was delicious.
27:07I appreciate that. Great job.
27:09This has been a wild ride, man.
27:11I never gave up.
27:13I hope my kids saw that.
27:16And I'm proud of Preston, man.
27:18You know, he's 19 years old.
27:20He's chasing a dream.
27:21I'm living my dream.
27:22A beautiful wife, beautiful, healthy kids.
27:25Like, I'm going back to a dream.
27:27You know, I hope Preston finds his here.
27:29I couldn't do it if I didn't.
27:31On that side, man.
27:32On the other side.
27:33Cool.
27:34I'm going to do it.
27:36On that side, man.
27:37On the other side.
27:38Cool.
27:39The bond that I grew with Matt this competition
27:42was something that I...
27:44It's truly remarkable.
27:46To see him go is heartbreaking, to say the least.
27:50It's far from over.
27:54Yeah, Matt!
27:55Like it!
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