I was gonna type this today, although i really appreciate what they do for each video, I watch these videos while snacking and by the time the cooking is done, I'm done my snack/meal
Coming from Charleston, South Carolina where Shrimp n Grits is our signature food, the Lvl 1 Chef made what looks like the best to our southern style of the dish.
@@MurderOfAKiller The polenta cake is the least of the problems in that insult. Olives and leeks in the sauce? What in the actual hell? And, I am also from Charleston.
When you have money you typically get more knowledgeable. With that food is an experience and an education, nourishment is just a side benefit, My husband grew up in poverty and had nastiest things he ate... it was calories for cheap!
I understand why Shariff is a level one, his cutting technique overall is scary and his plating wasn’t’t too put together but his food honestly looked good. I’d eat that and he seasoned his food too. I mean I wouldn’t complain being his roommate.....
I’d take level one over the others everytime, he actually gave you SHRIMP... three or two is just insulting ... it’s called SHRIMP and Grits, please give me shrimp.
He's also the only one to actually give home cooked grits. Why use instant for something that barely takes time to cook? And as someone with Italian and Southern US heritage, even I was confused about the use of polenta for the level 3 chef. From the looks of everything, I would love each and every one of these dishes, but if I were to order shrimp and grits, Shariff's would be exactly what I'd be expecting. Ok, not 100% expected, but I'd view the sausage as a bonus, not a negative.
@@CatnipCaptain I have never bought into the fancier something is the less you should get, that’s a rip off plain and simple. I have been to a place in my home town that elevated soul food / comfort food and the portions were on point for the price point. It can be done. Also stop swapping out Polenta for Grits, it really is not the same, especially when you want to put them in cake form. Doing wayyyyyyy tooo much and the only thing that stayed true was there was shrimp. SMH Shariff is the only one that did a southern shrimp and grits and that’s it’s roots, that’s what people expect. Not coconut milk and a punch of vegetables and three shrimp... sigh
I really hope Shariff appears in more videos. He is singlehandedly showing that level 1s don’t have to be the quick and easy way of doing things. It was almost surreal seeing him do grits the traditional way while Lorenzo used instant grits.
I love the lvl 3 chef this time. She isn’t outwardly funny like other chefs I enjoy funny, she’s so serious basically all the time so it’s really effective when she makes a joke. She also sounds serious when she cracks a joke I love it.
@@physicsfan314 yea, I don’t know about shrimps and grits but hers did look much different from the others. Who cares, I didn’t comment on her cooking skill I said I thought she was funny. Idk why people randomly insult people in the comments replying to a comment that’s on a completely different subject, but go off I guess
@@sajid7039 technically it is still considered shrimp and grits, it’s just done differently. Many see shrimp and grits as a comfort food so it becomes more foreign when people try and make it high end or more fancy.
First time ever i'd take the level 1 over the others. if Shariff would've did a cajun butter and cooked the shrimp separately from that pan and drizzled that shrimp cajun butter over the top.... *chef's kiss* p.s. if I find corn in my shrimp and grits, I'm going to punch you in the face.
I'm with you. And polenta with ragu is delicious (have made it m'self), but don't even *try* to call it grits! But I wanted to crawl through my screen, sit across from Shariff, & say, "dish 'em up, bro!"
@@eronbrooks2864 I don't know, I've had the grits patty done well once. It was your standard shrimp and grits recipe with andouille sausage, but with a good sized patty of grits (I'm talking 6 or 7 inches wide, not those little 2-3 inch patties she made) that was crispy on the outside and really creamy on the inside. I don't know how they did it but BOY was it killer. Just added a bit of really good crunch that I loved to it. I grew up in the shrimp and grits region of the US and have had some damn good shrimp and grits in my time, but this was near the top.
I've lived in New Orleans my whole life and those level 3 grits are a joke. Nobody eats them like that, level 1 is the real deal and level 2 is a fun twist.
Yeah, completely agree. Level 3 did not look/sound appealing to me. I would level 2 because doing it thai style is an interesting twist and level one is more traditional but I'm not really sure what level 3 was about.
TBH-- I'm almost always here for Rose -- that Garlic tip at the end is the best insight I've gotten in a LONG time and made this video worth watching for a Midwesterner who doesn't like shrimp & grits. :)
Shariff won this one by a mile. He's the only one that actually made shrimp 'n grits and used a damn good recipe too. Proper Gulf Coast brunch fare there.
Really think it's just because he's bad with a knife. The technique is always good and his food looks great, it's just obvious he was never taught how to dice veggies well. Definitely deserves level 2
@@jenniferbrijlal8484I found it on google play in the books section : It's being released 05/18/21 and is called "let's do this folks, home cooking w Lorenzo" u can preorder (if u have an iPhone it should be a similar process to find it 😅)
Shariff just leveled up to level 2 in southern cooking. Lorenzo I expect to use some Asian flair in his cooking. But that professional chef all of the South just cried in pain.
For the first time ever, I'd rather eat level 1 than 2 or 3. I mean, I love Lorenzo but coconut milk? And vegetables ragout with polenta ? This is supposed to be shrimp and grits!
All three had grits/polenta and SHRIMP? hence... Shrimp and grits. I don't understand why everyone is so bent out of shape on this. Have y'all never seen these episodes before? There's often many varients of the "same" dish.
@@quailchow Exactly, but I guess it's understandable some people are hell bent on keeping the dish classic. It's like Italians and their drama about pasta and pizza 🙃
Hey Shariff I know you never gonna see this but if you need someone I’ll always be here 😭 you so fine and you threw down on them grits! LOOK AT HIS SMILE!
As a Southerner who has been eating shrimp and grits my whole life, I'm rolling with Shariff's dish. Only tweaks are that he should have used broth and and topped with green onion.
I’ve been seeing Lorenzo on level 2 chef for a very long time now. With all the knowledge and experience acquired in doing these videos it’s logical to think that he is probably a level three chef now. I’m sure he is watching these videos and if he’s that much interested in cooking he already picked up a lot of knowledge from the level 3 chefs as well as the person who does the analysis.
I really like that concept of Jamee's recipe for a buffet-style brunch; just a polenta cake that's it's own individual portion. Seems like they'd fit naturally alongside eggs Benedict, a waffle bar, and a few other things.
As a chef from Louisiana, I have to say that this is the first time I have seen a level 1 make something I'd choose over the level 2 or level 3 on this show. I wouldn't even call what the level 3 shrimp and grits. Level 2 & 3 were just ad libbing here. Just doing anything.
Shariff is quickly gaining his place as a level 1.5! All his recipes look delicious and he's relatable af. Also loving Lorenzo and Jamie in these last videos 😋
I want to eat the one Shariff made the most lol I think that's the thing about comfort food, though. You gotta keep it classic. Don't make it fussy or put a spin on it.
I never had Shrimp and Grits, but it sounds pretty good. It’s awesome to have Lorenzo back because I really like his upbeat personality. The professional chef from this episode is very informative as usual and I like how calm she is. I also like how confident and outgoing the level 1 chef is. It’s very interesting to see the professional chef make a more refined and fancy form of Shrimp and Grits and the Shrimp and Grits from the other 2 levels looks absolutely delicious. Overall though, all of their Shrimp and Grits looks awesome, but in terms of my preference, I think I will choose to eat the Shrimp and Grits from level 1 because it seems the most traditional but the most appetizing.
@@abcdefg-wv5nt I've had fried grits in a cake form like that. Problem is, she made polenta. Polenta and grits are not the same. Both are delicious, but if you're making grits then you need to make grits. And those were not grits.
@@laurynelove7093 Macaroni and Spaghetti are both pasta, but they're definitely not the same thing. Kinda the same idea here: www.bonappetit.com/story/difference-grits-polenta
I wish we could see each cook try the other's food! It's the only thing missing for me from these videos, and I want to hear their opinions on the different variations.
I'm surprised to see none of them made roux/gravy. The Thai seasoning might be interesting but corn on grits is suss. The ragout approach was definitely different.
I love Lorenzo! He reminds me of that cute little boy at the adult party that made everyone say "AWEEEE aren't you the cutest!" and grew up thinking he's the same kid and everyone still loves him.
Shariff is the most level-ish 2 level 1 chef I've ever seen.
Bro is a level 1.75. The only reason he's not a 2 is since his dicing skills are a little bit off. His food always looks delicious.
What is even the definition of level 1 or 2?
He grates his own cheese
@@red_dll the knowledge and skill difference.
Frank is not here because he still fishing for his shrimp in the Mediterranean.
Shariff be throwing down I refuse to believe he’s actually a level one
He's just southern xD
seriously lol that's what i was thinking the whole time!
That’s what I said! Lol
first time where i dont know which one i'd like to eat more... like i want to eat ALL of them....
If he will learn how to cut, he can become level 2 ;)
Shariff is way too competent. I miss the days when Steven would put half a cheesecake in his pancake batter
And when Emily put ketchup on her french toast.
They need to start having level 0 chefs
I just plain miss Stephen and Emily.
Emily, Lorenzo, and Frank OG chef
Exactly
Who else never actually whatches the food science, but is always happy to know rose is in the vid?
like i love her but i always click off
For me the food science is the most interesting part!
Me
I was gonna type this today, although i really appreciate what they do for each video, I watch these videos while snacking and by the time the cooking is done, I'm done my snack/meal
@@MrHootiedean isnt it, especially when you study it at uni
No one:
Jamee: HERE'S OUR SEXY POLENTA!
I burst out giggling when she said that
People need to use "sexy" to describe food more imo I love it lol
Honestly Jamee is the least like boujee level 3 theyve had and i love that
Saul be like: *NOW THAT IS HOW YOU DESCRIBE A POLENTA*
@@lorelei2892 she has that homey kind of vibe as a chef
Coming from Charleston, South Carolina where Shrimp n Grits is our signature food, the Lvl 1 Chef made what looks like the best to our southern style of the dish.
id go so far as to say #3 isnt even right... a polenta cake isnt grits in the slightest
@@MurderOfAKiller The polenta cake is the least of the problems in that insult. Olives and leeks in the sauce? What in the actual hell? And, I am also from Charleston.
Coming from Florida and I agree.
I'm from Charleston too! And I agree, level 1 was the most traditional and looks delicious!
Thank you!! 😊😊
Ig: @mrshariffsinclair
Frank couldn’t make it because he’s too busy creating the ocean to raise his shrimp
😂😂
I literally thought to myself, "if that was Frank, he'd get whole shrimp and use the shells to make shrimp stock instead of premade veg stock"
😂😂😭
Lmaaaooo
Damn...🤣🤣🤣🤣🤣
Anyone else noticed the serving size just shrank as the level of cooking rose? XD
RIGHT!🤣🤣🤣
Because the level 3 is used to serving course menus with lots of dishes so the serving in a plate is smaller
When you have money you typically get more knowledgeable. With that food is an experience and an education, nourishment is just a side benefit, My husband grew up in poverty and had nastiest things he ate... it was calories for cheap!
I understand why Shariff is a level one, his cutting technique overall is scary and his plating wasn’t’t too put together but his food honestly looked good. I’d eat that and he seasoned his food too. I mean I wouldn’t complain being his roommate.....
@@leena_dey 😂😂
There’s some subtleties like not frying the shrimp, and sautéing all the veggies at the same time that make him more of 1.5.
Hey im trying! Cut me slack lol! Thank you for watching 😊😊
Ig: @mrshariffsinclair
@@shariffsinclair9023 omg it’s really you?!
Facts
So your telling me that Shariff grated his own cheese but is still a level one?
He raised the bar for the "level 1" chef
And used real grits rather than instant
Do you not grate cheese
the bar is on the floor lol
@@barton2185 not when shredded is the same price
The way the chef cooks is just so elegant and calm, quite soothing
Too bad it sucks. She made a palenta when the dish is shrimp and grits
I’d take level one over the others everytime, he actually gave you SHRIMP... three or two is just insulting ... it’s called SHRIMP and Grits, please give me shrimp.
Exactly! He gave a full plate of food a ton of shrimp like it's supposed to be
As you can tell, teh fancier the chef, the less food you get lmao
He's also the only one to actually give home cooked grits. Why use instant for something that barely takes time to cook? And as someone with Italian and Southern US heritage, even I was confused about the use of polenta for the level 3 chef. From the looks of everything, I would love each and every one of these dishes, but if I were to order shrimp and grits, Shariff's would be exactly what I'd be expecting. Ok, not 100% expected, but I'd view the sausage as a bonus, not a negative.
@@CatnipCaptain I have never bought into the fancier something is the less you should get, that’s a rip off plain and simple. I have been to a place in my home town that elevated soul food / comfort food and the portions were on point for the price point. It can be done. Also stop swapping out Polenta for Grits, it really is not the same, especially when you want to put them in cake form. Doing wayyyyyyy tooo much and the only thing that stayed true was there was shrimp. SMH Shariff is the only one that did a southern shrimp and grits and that’s it’s roots, that’s what people expect. Not coconut milk and a punch of vegetables and three shrimp... sigh
@@danafisher8613 these chefs usually make a lot of courses for a meal, so you are getting less for that course but more overall.
All of these looked amazing , but I’d honest to God take Shariff’s dish over the others. This man needs a graduation ceremony to Level 2!
I really hope Shariff appears in more videos. He is singlehandedly showing that level 1s don’t have to be the quick and easy way of doing things. It was almost surreal seeing him do grits the traditional way while Lorenzo used instant grits.
I love the lvl 3 chef this time. She isn’t outwardly funny like other chefs I enjoy funny, she’s so serious basically all the time so it’s really effective when she makes a joke. She also sounds serious when she cracks a joke I love it.
She also made a heinous insult to shrimp and grits, and anyone familiar with the dish would send it back because it looked hideous.
@@physicsfan314 yea, I don’t know about shrimps and grits but hers did look much different from the others. Who cares, I didn’t comment on her cooking skill I said I thought she was funny. Idk why people randomly insult people in the comments replying to a comment that’s on a completely different subject, but go off I guess
@@physicsfan314 I don't think her dish is considered classic shrimp and grits, more like an inspired dish? Idk
@@physicsfan314 so what? Even if it is inspired, as long as it tastes good, it shouldn't matter.
@@sajid7039 technically it is still considered shrimp and grits, it’s just done differently. Many see shrimp and grits as a comfort food so it becomes more foreign when people try and make it high end or more fancy.
Shariff is the max of level 1 add another xp would turn him into level 2
Lol Thank you!! 😊😊
Ig: @mrshariffsinclair
The last time I was this early, Emily Lorenzo and Frank were the only ones who did this show.
First time ever i'd take the level 1 over the others. if Shariff would've did a cajun butter and cooked the shrimp separately from that pan and drizzled that shrimp cajun butter over the top.... *chef's kiss*
p.s. if I find corn in my shrimp and grits, I'm going to punch you in the face.
Same, I don’t like corn either
I felt that way about the squash lol
For real though
I like corn but in shrimp and grits it doesn’t go for me-
Damn everyone hates the corn lol
I LOVE SHIRMP AND GRITS next time can you do Philly cheese steak
Yea
Would love to see that but I ain’t interested in some level 2 or 3 making it like a duck breast with blueberry puree over homemade artisan spear
@@hausimtalbot160 🤣 IKR
Let’s be real we only eating Shariff’s grits, I love Lorenzo but you lost me with the corn in grits!
I'm with you. And polenta with ragu is delicious (have made it m'self), but don't even *try* to call it grits!
But I wanted to crawl through my screen, sit across from Shariff, & say, "dish 'em up, bro!"
As someone from South Carolina. YES, No offense "pro chef" but grits patties are like pineapple and mayo pizza
@@eronbrooks2864 I don't know, I've had the grits patty done well once. It was your standard shrimp and grits recipe with andouille sausage, but with a good sized patty of grits (I'm talking 6 or 7 inches wide, not those little 2-3 inch patties she made) that was crispy on the outside and really creamy on the inside. I don't know how they did it but BOY was it killer. Just added a bit of really good crunch that I loved to it. I grew up in the shrimp and grits region of the US and have had some damn good shrimp and grits in my time, but this was near the top.
@@eronbrooks2864Grit cakes are definitely a thing in SC. Not with polenta, but still
Jamee: *chops rosemary*
Epicurious crew: "Damn it, we need a new food scientist, stat!"
🤣🤣🤣🤣it took three tries before the joke hit my brain.
@@ladyhotep5189 I'm happy even 24 people at the time of writing got it. lol.
Lol...took me a while
@@gibixhegu1612 My first moderately famous TH-cam comment. *cries tear of joy*
🤣🤣
I've lived in New Orleans my whole life and those level 3 grits are a joke. Nobody eats them like that, level 1 is the real deal and level 2 is a fun twist.
level 3 is what a fancy place overcharges you for and you leave there upset that you didn't go to the hole in the wall/mom and pop joint instead!
The dish is from South Carolina, but i agree.
100% agreed! Number 1 had the best and closest to traditional southern style shrimp and grits! Definitely close to how we make ours!
Yeah, completely agree. Level 3 did not look/sound appealing to me. I would level 2 because doing it thai style is an interesting twist and level one is more traditional but I'm not really sure what level 3 was about.
It’s cause it wasn’t grits. She made polenta. It’s Italian. She also made ragu. Also Italian. It was disappointing.
Frank isn't here because he's gathering up sodium molecules to make salt for his ocean.
I love Jamie❤️
"SEXY polenta"
"The shrimp are social distancing"
"Marry the two shrimps"
More of her and Shareef!
TBH-- I'm almost always here for Rose -- that Garlic tip at the end is the best insight I've gotten in a LONG time and made this video worth watching for a Midwesterner who doesn't like shrimp & grits. :)
Shariff won this one by a mile. He's the only one that actually made shrimp 'n grits and used a damn good recipe too. Proper Gulf Coast brunch fare there.
Well... gulf coast shrimp taste muddy.... try some quality East Coast shrimp and make a Proper Lowcountry meal.
The level 3 made polenta cakes. That’s not grits. SMH
@@NibblesandNails Absolutely agreed! I love polenta cakes, but I'd die before I tried to pass them off as grits!
@@NibblesandNails I make polenta. I make grits. I do not make polenta and try to call it "grits". (Nor vice-versa.)
@@physicsfan314 Hey now! The term is "earthy" ;-)
Frank is not here because he's harvesting his hominy
Hahahha best one so far
I’m loving all the theories of why frank isn’t here hahaha
@@tomoe251 Frank is not here because he's growing Emily some 🍅 s for ketchup. And he's making Stephen's cheesecake batter.
The simplicity of this dish makes it the best, level one knocked it out of the ball park.
Shariff's shrimp and grits look BOMB! He's punching well above his weight in this episode. Looks amazing.
I can’t believe shariff is level 1 ya should at least put him in level 2
Really think it's just because he's bad with a knife. The technique is always good and his food looks great, it's just obvious he was never taught how to dice veggies well. Definitely deserves level 2
fr, just a few improvements on his knife technique then he should be on lv 2
"So they are socially distant" XD I love her
if he's amateur then what am I
Lorenzo has a cookbook coming out in May.
Ooh proud of Lorenzo rn 😊👏 Is there a title or pre-order available?
How can i find it
@@jenniferbrijlal8484I found it on google play in the books section : It's being released 05/18/21 and is called "let's do this folks, home cooking w Lorenzo" u can preorder (if u have an iPhone it should be a similar process to find it 😅)
Level 1 chef is the only one staying true to the dish this year. Love his food!!
can you bring back true level 1 chefs? People who seriously do not know how to cook a pancake without putting half a cheesecake in it?
yeah man, if the level 1 chef doesn’t cook their steak to 220° fahrenheit and season it with ketchup they’re much too advanced
Im so surprised nobody used bacon, that’s the only way I know how to make mine.
While bacon might be delicious, sausage is traditional.
Shariff just leveled up to level 2 in southern cooking. Lorenzo I expect to use some Asian flair in his cooking. But that professional chef all of the South just cried in pain.
Oh, it hurt. I saw what they called the expert murder shrimp and grits and I yelled at my screen.
Millions of southern voices cried out in terror but was suddenly silenced
I have never been so disappointed at a level III chef before 😂. I love Lorenzo but I’ll take level one’s shrimp and grits over the others
I back you on that 100%
Id like Lorenzos take, but Im with you on the level 3 cheff...
For the first time ever, I'd rather eat level 1 than 2 or 3.
I mean, I love Lorenzo but coconut milk?
And vegetables ragout with polenta ?
This is supposed to be shrimp and grits!
I can't get over putting corn on top of corn.
Exactly!!
All three had grits/polenta and SHRIMP? hence... Shrimp and grits. I don't understand why everyone is so bent out of shape on this. Have y'all never seen these episodes before? There's often many varients of the "same" dish.
@@quailchow Exactly, but I guess it's understandable some people are hell bent on keeping the dish classic. It's like Italians and their drama about pasta and pizza 🙃
@@quailchow Corn on corn. Just no.
Level one seems like the best one to me.
And then there’s me below amateur like “awe yes pop corn”
*microwave popcorn
Hey Shariff I know you never gonna see this but if you need someone I’ll always be here 😭 you so fine and you threw down on them grits!
LOOK AT HIS SMILE!
Bruh that is what I am saying. I don't even like grits at all, but I trust Shariff with my life.
Y'all really be simping for Shariff in this comments
Ima simp for Shariff, he's good looking and a good cook
I feel like Shariff deserves an upgrade to a level 2 cook, he's definitely above the other level ones
I don’t like what Lorenzo did. Level one is so a level 2, he always has the best dishes.
Damn these level 1s make me feel like a level 0
I never knew about the garlic slicing!! This is why the science part at the end is vital 👌🏽👌🏽
Everything Shariff makes looks SO GOOD. If he’s a level 1, I’m a level -4.
I love how Lorenzo greets every ingredient he cooks
As a Southerner who has been eating shrimp and grits my whole life, I'm rolling with Shariff's dish. Only tweaks are that he should have used broth and and topped with green onion.
I’ve been seeing Lorenzo on level 2 chef for a very long time now. With all the knowledge and experience acquired in doing these videos it’s logical to think that he is probably a level three chef now. I’m sure he is watching these videos and if he’s that much interested in cooking he already picked up a lot of knowledge from the level 3 chefs as well as the person who does the analysis.
This actually inspired me to make white cheddar grits with steak, a fried egg, and chimichurri
I really like that concept of Jamee's recipe for a buffet-style brunch; just a polenta cake that's it's own individual portion. Seems like they'd fit naturally alongside eggs Benedict, a waffle bar, and a few other things.
The level 1 chef makes the dish i want to eat!
The first dish is definitely my favorite but I want to try that 3rd too. Heck, I'll just take all 3.
PS: I love you all!
i clicked on this video sooooo fast...i love shrimp and grits
I love the pro chefs energy she seems so sweet
Dude i love shariff, he always seems so happy making food
You can tell he loves cooking
Definitely high tier level 1 🔥
We need to move Shariff to a level 2, he knows stuff lol
As a chef from Louisiana, I have to say that this is the first time I have seen a level 1 make something I'd choose over the level 2 or level 3 on this show. I wouldn't even call what the level 3 shrimp and grits. Level 2 & 3 were just ad libbing here. Just doing anything.
Lorenzo look like he just figured out what grits were two weeks ago
Lorenzo look like he has no idea what grits are and so he made curry instead. Coconut milk? Get outta here.
Shariff is quickly gaining his place as a level 1.5! All his recipes look delicious and he's relatable af. Also loving Lorenzo and Jamie in these last videos 😋
Damn, Shariff wasn't kidding when he said he's known for his grits. Those look *amazing* 🤩
People who are "known" for a recipe are NOT level 1
If it is the only thing they can make they are probably level 1
His knife skills are what keep him at Level 1 I think
"Keeping them apart so they social distance” 😭😭😭😭
I have always wanted them to taste each others dishes as they always say they like there own dish , I would be shocked if they hated there own dish 🤐
shariff feels like he was born right and is wholesome
Shariff nailed it again. He's outperforming the comp regularly.
I would like to see the cooks try the other's food for comparison and comment.
I'll take the amateur one. Looks like I'll still be hungry after the expert appetizer looking one.
Can't believe that NONE of the people who worked on this video made a Schitt's Creek joke about folding in the cheese
Lorenzo is kind of serious today or is it just me?
Watching the level 1 chef cutting things gives me anxiety
I want to eat the one Shariff made the most lol
I think that's the thing about comfort food, though. You gotta keep it classic. Don't make it fussy or put a spin on it.
I’m going to start describing all of the food I serve as “sexy”. All of it.
Shariff isn't level one bruh 😍🔥🔥
I mean, his knife skills are
But I’d take that over any any level two or three dish
Ayye shout out to Shariff and representing South Carolina!!! 803 stand up we love some shrimp and grits here lol 💯👀
Yeah... 843 is where the shrimp come from though ;) Shout out to SC!
Yum!! All three of these recipes look amazing.
Sharif's is the one for me!
I'm lovin' Sharrief from day one! He's the most talented level 1 chef I've seen so far. I would prefer his grits and shrimps
Shariff I would say is almost a level 2, but definitely a level 10 personality, young man got such an amazing and happy attitude, God Bless him
When i hear: 'hi im Lorenzo' in Just yesssssss
Lorenzo is back
Ngl the first one looks really good 👀
It's a sad day when the level 1 is the only one who understood the assignment.
Shariff is almost the only level 1 who actually cooks and like to cook
Ain’t no way shariff is level 1!
I never had Shrimp and Grits, but it sounds pretty good. It’s awesome to have Lorenzo back because I really like his upbeat personality. The professional chef from this episode is very informative as usual and I like how calm she is. I also like how confident and outgoing the level 1 chef is. It’s very interesting to see the professional chef make a more refined and fancy form of Shrimp and Grits and the Shrimp and Grits from the other 2 levels looks absolutely delicious. Overall though, all of their Shrimp and Grits looks awesome, but in terms of my preference, I think I will choose to eat the Shrimp and Grits from level 1 because it seems the most traditional but the most appetizing.
Refrigerated grits is a sin. Grits in "cake" form is a sin.
@@abcdefg-wv5nt I've had fried grits in a cake form like that. Problem is, she made polenta. Polenta and grits are not the same. Both are delicious, but if you're making grits then you need to make grits. And those were not grits.
@@physicsfan314 i thought i was the only one here, who knew the difference 😂 thankyou for giving me hope😂
@@physicsfan314 whats the difference theyre both corn meal
@@laurynelove7093 Macaroni and Spaghetti are both pasta, but they're definitely not the same thing. Kinda the same idea here: www.bonappetit.com/story/difference-grits-polenta
Jamie's cooking is so satisfying and relaxing. I could watch her all day
Lorenzo doing fish and grits 😊😊😊
Chef 3 is too fancy. I'd rather have that sausage, shrimp and grits.
Shariff deserves a promotion to level 2
LORENZO!
I wish we could see each cook try the other's food! It's the only thing missing for me from these videos, and I want to hear their opinions on the different variations.
I'm surprised to see none of them made roux/gravy. The Thai seasoning might be interesting but corn on grits is suss. The ragout approach was definitely different.
I love Lorenzo! He reminds me of that cute little boy at the adult party that made everyone say "AWEEEE aren't you the cutest!" and grew up thinking he's the same kid and everyone still loves him.
I wish there was a video series where our level 1 chefs have an opportunity to level up. Shariff would be a good candidate for that.
The 3 level chef is just so informative with every step and she was such a delightful person 💕
Loving the twist with Lorenzo’s recipe, it looks amazing!
Next 4 levels video Shariff is going to level 2
They level 1 chefs are evolving