All language subtitles for MasterChef - 03x18 - Top 4 Compete.LOL.English

Masterchef, the search

for america's
greatest home cook,

began months ago.

Last week, only five remained.

And it was a fight to finish
to recreate

one of Graham's
signature dishes.

The dream is nearly a reality.

But the reality
for single mom monti

meant the end
of her masterchef dream.

Monti, your time is done.

Because of the three of you,

I have discovered

my self-confidence again.

And there's no way
I could ever thank you enough.

You're gorgeous.
You're talented.

Follow that dream.

Tonight the home
cooks come face to face

with three of the world's
most renowned chefs.

Wow, wow.

My heart is beating out
of my chest right now.

It's the ultimate battle

as the top four compete

for a spot in the semifinal.

I feel like I'm
about to pass out.

I mean, I never felt
this way before

in my whole life.

It was just, like,
an incomplete dish.

Yeah, that's a big flaw there.

Sync and corrections by Ferke
www.Addic7ed.Com

stairs.

I think being
in top four means a lot to me

because I had a lot of issues

at the beginning
in believing in myself,

but I think if I keep focus
and stay positive,

I think I do have
what it takes to win.

Welcome.

And then there's
our plating stations

to the right.

I'm honored to
be here in the top four,

to even have this opportunity.

I'm here to stay.
I'm gonna win this.

Great to see you.

Frank, Becky,

Christine, and Josh,

tonight...

You'll face
your toughest challenge yet.

And it's all taking place
right here.

Your guests tonight

will be just six individuals.

Three of them are standing
directly in front of you.

The other three

have logged many, many Miles
and hours to get here.

They're actually touching down
in Los Angeles

as we speak.

Our first vip judge

is chef guy savoy...

Who owns six restaurants
around the world,

including his restaurant
guy savoy in Paris.

His restaurant
in Caesar's palace Las Vegas

has been recognized
as one of the top restaurants

in the United States
for the last five years running.

And he was my culinary mentor.

Guy savoy, this guy's legit.

I mean, he has restaurants
all over the world.

He was even Gordon's mentor.

And it really means
a lot to me because I feel

like Gordon's my mentor.

Our next vip guest chef judge

is chef Daniel boulud,

owner of seven of the most
acclaimed restaurants

in New York City.

He's an author
of six best-selling cookbooks

and is basically the Sinatra
of the kitchen

in New York City.

Chef Daniel boulud, wow.

You know, he's even scarier
than Gordon.

Chef alain ducasse's restaurants

in Paris, London, and Monaco

have each been awarded
three michelin stars.

He is one of only two chefs

in the entire world

that has more stars
than Gordon--

21 michelin stars.

Alain ducasse
flew in from Paris

just to eat our food tonight.

I never in a million years

thought that I would be cooking

for French chefs.

Anyone in the world

would be honored

and terrified, myself included,

to cook
for these three guest judges.

But, since you're
the final four, we felt

you were ready
for this challenge.

You'll be split
into teams of two.

And each team will create

a stunning
three-course dinner.

Christine, the cook
with the best dish

in the previous
elimination challenge,

comes with a big advantage.

You get to pick your teammate.

You three come stand over here.

These are yours.

Okay.
Okay?

Christine.
Yes.

If you lose this challenge,

you will have to cook
against your teammate,

the person you pick, in
a head-to-head pressure test.

Now's the time to pick

who that person will be
on your team.

I want to go
into this challenge

not with the attitude
of possibly losing,

but just to win.

So my pick is...

Becky.

Becky. Thank you, darling.
Wow.

The girls versus the boys.

I don't want to be
on the same team as Frank

because Frank could have
saved me in the last push test,

but he obviously chose
to save himself.

I just was pissed after that.

Are you ready?
Yes.

Yes.
Your time...

Starts now.

This challenge,

our four remaining cooks
must conceptualize,

prepare, and serve

a three-course meal
for their toughest critics yet.

I'm gonna grab
some fruit, okay?

In just 90 minutes,

the teams will serve
their appetizers.

30 minutes later,
they must plate

their entrees.

What do you need?
The lamb.

Followed by a
final 30 minutes to serve

their delicious desserts.

It's all down to Christine,
and she picked Becky.

Like, that's kind
of the dream team, right?

Because Christine
has the palate,

and Becky can plate
with finesse,

so, if you put
those two together,

maybe it's a winning formula.

Okay, so should we go,
like, an Asian route maybe?

And I could do the broth.
I like that.

No, I don't have 'em.

A really interesting dynamic
as well.

Frank said he would save Josh,

then had a chance
to save himself and did.

I think you can see
some animosity creep in

because, if I was Josh
right now,

I'd be pretty defensive.
Yeah.

Against someone like Frank.

Deep down, that's the stuff
that you don't forget.

Okay, here it is.

Josh, those carrots look like

Not being peeled, bro.

Say what? They look
like in there.

They really do.

You can't really peel these,
though.

Okay. All right.
You can't.

Get the out of here.

All right, ladies.

Give me a little insight
into the menu.

So we're basically doing
an Asian-themed menu,

starting with the thai broth

that we're gonna pour
into a dish.

We're actually gonna serve it
table-side,

and it's gonna cook
the Halibut and the prawn,

a little bit
of mussel and clam.

It's gonna be a showstopper,
we're hoping.

Entree?
We're doing duck.

Where it's going to be pan-fried
so we get a nice, crispy skin.

So very Asian-dominated,
I mean--

very Asian-dominated.

We want that theme to cull
through in the whole menu.

And that's going
through dessert as well?

We're doing
kind of like a coconut

with other tropical fruits

with a coconut chocolate mousse
on top, and then serve it

with, like, a tuile
with, like, coconut.

Do not let me down.

Work together.

Josh, Frank, how you doing?

Doing great, chef.

Josh, give me insight
into the appetizer.

We're going to do
a spring vegetable terrine.

A spring vegetable terrine.

How do you set that
in just under an hour?

We're gonna use
a gelatin base to set it,

and then we're gonna set it
in the freezer.

That cannot taste of gelatin.
You know that?

You're setting that now?

Yup.
Entree. Talk to me, Josh.

We're gonna do a lamb saddle.

We're gonna wrap that
in prosciutto.

We're gonna season it.

Where are you
on the menu, Josh?

I'm in the dessert.

I'm gonna make
a white chocolate mousse.

Christine,
how you feeling, babe?

Good. You?
All right, cool.

I love what the red team
are doing with their Halibut.

They're slicing it so thin,
that when they pour

that fragrant stock on there,
it's gonna cook it beautifully.

So the fish are going in raw.
Smart.

Very smart.
That terrine on the blue team,

it looks insipid.
I'm nervous.

I am so worried
about that appetizer.

It's just gonna taste
of gelatin.

He's got no other flavors
there.

It's just a seasoned water
with the powdered gelatin.

Not a smart move.

20 minutes to go

before those doors open

to three legends.

What do you guys got
going on here?

Prosciutto-wrapped
lamb saddle.

Prosciutto-wrapped
lamb saddle?

You guys might be stepping out
of your comfort zone here.

Might as well do that than try
to be safe here

and make you guys, you know,
spaghetti and meatballs.

Asian, huh?
Yeah, we're going Asian,

and we're doing,
like, a Peking duck

where it's going
to be pan-fried,

so we get a nice, crispy skin.

And I'm also making
a hoisin sauce,

which is gonna be very strong.

A roasted daikon puree,
which I thought would be

a little different.

Chinese broccoli,
some mushrooms,

and the rice cakes.

Speed up, guys.

Just over five minutes
from now,

the vip guests
will be arriving.

Entrees. So red team
are cooking the duck.

Sounds like--
almost like crispy hoisin duck.

Versus the gross
saddle of lamb.

Right, yeah, if the blue team
can pull that off,

I think that that's--
that's gonna be

the shining dish
of the whole day.

The dessert.

Blue team
doing a white chocolate mousse

with a poached rhubarb.

I mean, it's very, very fussy.

The thing about the red team

is they've kind of gone
through this Asian journey.

Exotic fruits and guava
and things like that

on dessert,
so it's a very cohesive menu.

Knowing who our judges are,

the sensibility
of the blue team menu

definitely gives them
an advantage.

Doing some very sophisticated--

Providing they pull it off.

Providing.
They're taking bigger risks.

Yeah.

Come on, finishing touches.

Start thinking
how you're gonna present that

beautifully.

Okay, Becky, Christine,
Josh, and Frank...

Your special v-vip
guest judges have arrived.

Wow.

Wow, wow.

Oh, my God.

Your special v-vip guest judges

have arrived.

Oh, my God.

Gentlemen, it's our honor

and our pleasure to have three

of the top chefs in the world

here tonight
in the masterchef kitchen.

I mean, there's cooks out there
that would cut their leg off

to cook for one of these guys,

and I'm cooking for all three.

Man, it's amazing.

Good to see you.
Gordon.

Bonsoir.
Bonsoir, chef.

All right, guys, back to work.

Let's go.
Unbelievable.

Gentlemen, please.

Please take your seats.

And the appetizers
will be served shortly.

Thank you.

They have to make
their best dinner ever.

They have to mass-produce
and put up six plates,

like in a restaurant.
Six apps, six entrees,

six desserts.
Yup.

Got everything?
All the mussels, all the clams?

You salted all of 'em?

Ten seconds to appetizers.

Ten, nine, eight,

seven, six, five,

four, three,

two, one.

Ready to serve?

Please pick up the appetizers

for the red team
and the blue team, please.

The tea kettle
on the right, okay,

'cause they're pouring
from the right.

Let's go, guys.

Right.
From the red team,

we've got a Asian-inspired broth
with seafood.

And the broth
is made out of lemongrass,

ginger, and basil,

and the heads of the prawns.

I prefer more seasoning.
Mm-hmm.

Is not concentrated flavors.

To just have the hot bouillon

to barely cook the shellfish,
that was beautiful.

I like a delicate dish
like that.

And the blue team,

you've got
a spring vegetable mosaic

with a mousse of spot prawn

with a fresh, new season,
pea puree.

For me, it's too small.

Too small.
I think carrots and asparagus

is a little bit limited
in flavor.

But overall I think the texture
of the vegetable are good.

I think
there is too much gelatin.

Yes.
Vegetables are nice.

Too much sauce in the salad.

It feel heavy.

Hands down, it's the red team.

A little bit more finesse,

a little bit more
understanding.

Weak broth, but there's
way too much gelatin here.

Yeah.
I'm gonna go get the entrees.

Better start plating.

I have 60 seconds to push

all of our entrees out,

so I'm slicing the duck.

I'm like, "there's one."

"There's one."

My heart is beating

out of my chest right now.

- Where's the yogurt?
- Um,.

So the last few moments
I forget the yogurt sauce.

So I had to whip up some yogurt
sauce really, really quick.

Christine, I'm gonna need you
to bring that rice over

as soon as it's done, okay?

Rice is coming
in, like, ten seconds.

Just get some herbs in there
real quick.

Okay, 15 seconds left, guys.

Finish these plates properly.

Let's do it right.
Come on.

Get a little spoon.
Just do a little dollop

on the side.

So we're forgetting
the orange oil?

I can only have the rice
on the plate right now, okay?

That's what's going on.
Uh-oh.

Ten, nine, eight...
Sprinkling.

Seven, six, five,

four, three, two,

one, stop.

Time's called on the entrees,

and unfortunately I did not get
the rice cakes

on all of the plates,
and that could definitely

be, like, the nail
on our coffin.

All right, just move on.
Let's just move on, okay?

All right, let's focus
on dessert.

Just leave them there, yes.

Thank you.

So from the red
team we have duck

with crispy bamboo rice,
Chinese broccoli,

and pickled daikon.

So the skin of the duck

is not enough crispy.

The rice is too sweet.

I'm noticing that Gordon
and Graham have a rice cake.

I don't.
You don't have a rice cake?

Maybe they run short,

or it fell on the floor.

The duck, the cook is nice,

but the rice cake
was under seasoned for me.

I like the idea, though.

From the blue team

we have stuffed lamb saddle

with couscous
and roasted baby vegetables.

That loin is perfect.

Mm-hmm.

I prefer the lamb because
it perfect seasoning.

It's a very interesting
combination

of good look, good taste.

Amazing--even that
little punch of yogurt

was superb.

Good seasoning.

The contrast
with the dry fruit inside

is nice.
I like that.

Very tasty.
The cook is perfect.

Yeah, hands down,
the blue team, definitely.

I'm gonna go check on desserts.

It can all come down to this.

You gotta make
them bigger than that.

You want to do one?

Yeah.
All right.

So Frank starts taking over
the plating

of the white chocolate mousse,

and there's no continuity
on the desserts.

He's just dropping drops
on the plate.

I'm thinking
we're gonna be screwed.

One minute left.

Make sure that everything
that's on that plate

is perfect.

Watch out.

It's extremely important

that every plate
is the exact same

and has all of the components
on it.

15 seconds to go.

Wait. What are you doing?
I need those.

Sorry. Wait, wait, wait.
Give me two seconds.

Five, four, three,

two, one.
Balsamic, balsamic.

Time is up.

15 seconds to go.

What are you doing? I need those.
Oh, sorry.

Watch out.

Five, four, three,

two, one.
Balsamic, balsamic.

Time is up.

When they call
time on the desserts,

I know we screwed this one up.

It looked like six different
people plated those plates.

On the red team,
you have guava coulis

with coconut cake,
the tropical fruits,

and then a coconut creme
chantilly and the tuile.

I can see everything,
the guava,

the passion fruit, the mango.

Eat everything together

actually works.

I quite like the sort
of different textures

of the acidity
with the dessert.

They worked hard at that.

The blue team,
the rhubarb's been poached

with verjus,
and then the strawberries

were roasted and pureed.

And then there's basil
and aged balsamic.

But yours look better
than mine.

Yeah, mine looks different.

Agree.

And you have extra dots
on yours, and I don't.

Actually, chef ducasse's over
here does not have

balsamic
or the basil component.

They forget.
Again.

Yeah, that's a big flaw there.

I don't like
the chocolate mousse.

The presentation
of the chocolate mousse.

Really?

No, I don't like.

I found every bite
to be pleasant.

While maybe
it didn't look pretty,

it tasted good.

If you can manage
to put it all together

on one bite on your palate,

it's kind of explosive.

I think that
the strawberry powder

is brilliant.

I love it as a contrast.

It's kind of salty and tart.

And altogether, it really
kind of pushes the limits.

Now that each
team's three courses

have been tasted,
the judges have the chance

to ask both teams some questions
before deciding on the winners.

Gentlemen.

May I introduce you
to Becky and Christine.

Ladies, well done.
You can relax.

Thank you.
They don't bite.

Alain, any questions?

Yes. For the ladies
on the appetizer?

We got a Asian-inspired broth
with seafood.

Why you forget seasoning
in a soup?

I felt like maybe the seasoning

was pretty much almost there.

For me, it's too light,

the seasoning, to finish.

To the credit of the seafood,

it helped the seafood
being very pristine

in its taste.

Mine was perfect.

The blue team's appetizer.

Which was the mosaic
of spring vegetables.

Guy.
I think there is no balance

between the jelly
and the vegetables.

It almost seemed

like these beautiful pieces
of vegetable

that were trapped
in this weird jelly concoction.

Okay.

Entrees.

Every dish looked different.

Who plated those dishes?

I did, chef.

Daniel did not have
any rice on his plate.

Daniel didn't get a rice cake.

Forgetting the rice on one
of the plates is kind of...

Obviously I was trying
to get them all on the plate,

and then the time--
I mean...

So there's an extra rice cake
sitting back there?

Yes. And it just didn't
make it on the plate.

Yes. Wow. Wow.

I like the lamb.
Beautiful dish for me.

The cook
couldn't have been better.

It literally looked like it
came out of a restaurant.

And the punch
was in the yogurt.

Who made that yogurt?

I did.
Bravo.

It was very good.

The feedback to the red team

for the dessert.

I think the tuile was one
of the most interesting things

we ate today, period.

One simple retro glass

with something
quite magical inside.

Loved it.
Thank you.

Blue team for the desserts.

I don't understand
the presentation.

One strawberry in two pieces

and two small pieces
of rhubarb.

Chef ducasse
didn't get balsamic

or the basil component.

I sat here and looked
at both dishes

and cringed.

You know, there
was no rhyme or reason,

and, you know, I'm really
disappointed in the way

that dessert came out.

You know, the idea was good,

but it was just, like,
an incomplete dish.

Obviously it expressed
some sort of disharmony

between the people creating it.

It was just like an argument
on a plate.

Okay.
I agree.

Back to your stations, please.

Were you surprised
that Christine was blind?

Yeah, yeah.

But, you know, we always say
in the kitchen

to a cook, we say,
"you have to practice

"until you can
close your eyes and do it

without seeing it."

And, alain, red team
or blue team?

The fate of the final home cooks

will now be decided
by our six distinguished judges.

Let's go and deliver the news.

Excellent.

Chef boulud,
would you be so kind

to deliver the results, please?

We were very impressed

that you home cook could create

such sophisticated dishes.

Congratulations to both team.

Thank you.

We have decided

that the best meal
was cooked by...

The red team.

Oh, my God.

Thank you so much.
Thank you so much.

We made it.
We won.

We beat the boys yet again

and sealed our spots

in being top three.

Guy, Daniel, alain,
it's been an absolute pleasure

and an honor,
and thank you so much.

For making the effort to travel
halfway around the world

to be here to judge
this very, very special night.

Thank you so much.
Congratulations.

Thank you so much.

Excellent.
Merci, mon ami.A bientot.

I think we lost because it all
came down to dessert

and Frank slipped up.

Christine and Becky,
you have confirmed

a place in the top three
of masterchef.

Well done.

Blue team,
there's a very daunting--

in fact the most horrific
pressure test

coming up for both of you.

The pressure test
is like clash of the titans.

It's me and Frank, one on one.

When we say pressure test,

it's unlike ever before.

Me and Josh right
back in the kitchen.

I'm ready to go
into the pressure test.

This is gonna be intense.

Welcome.
Ladies...

Head up to the gallery.

You are safe
from this pressure test.

Well done. Thank you.

Great job.

Josh, Frank,

it's pressure test time.

And that means that one of you
is just one challenge away

from leaving
the masterchef kitchen forever.

This pressure test

is all about the gorgeous,
yet oh-so treacherous...

Souffle.

Ah, looks
like a cheese souffle.

A stunning,
sumptuous, delicious

white cheddar cheese souffle.

Josh.
Yes.

How good are you at making
a stunning souffle?

I understand the techniques.

I feel like I can put them
together and make them work.

Frank.

I made it a couple times.

Tough one.

Mastering a cheese souffle

is so difficult.

The timing is everything.

And it's about to get
more difficult.

What?

Guys, I'm not in the mood
for a cheese souffle today.

Oh, my gosh.

At the same exact time

as you bring Gordon
his savory cheese souffle,

I want...

Oh, my God, they're gonna have
to make two.

A raspberry souffle.

Hmm.
We're not finished yet.

Can't forget about me.

Shut up.

I want one of these.

Dark chocolate souffle.

Thank God it's not me
in that pressure test.

I don't know
how they're going to make

3 different souffles
in 60 minutes.

One hour on the dot

into this challenge,
both of you

are going to produce a stunning
savory cheese souffle

and a beautiful, rich,
delicious chocolate souffle

and a stunning,
acidic raspberry souffle

all at the same time.

Honestly, guys,

it's almost impossible.

Why can't you guys all eat
the same one?

Oh, no.
That would be too easy.

Yeah.

All right.
I'm ready.

I'll take it on.

Both you,
please head to your stations.

On your stations, you will find

identical ingredients.

We are giving you one hour
and two ovens.

You are giving us
three perfect souffles.

Got it? Got it.

Your 60 minutes...

Starts...

Now.

Very difficult.

Whoever comes
out on top of this one

in my mind deserves
to go straight to this final,

let alone the top three,
because it is so daunting.

But the real zinger is
this one savory and two sweet,

because you can't even use
the same base.

Getting one of these out
perfectly is a challenge

in itself.

The secret to any good souffle

is in the egg whites.

If they're not done evenly
and that egg white

is not broken down,
bang, you'll never get

any form of raise.

Josh certainly made
some stunning desserts for us

in the past.

Frank--desserts
aren't his strong point.

Frank's not used
to being in the pressure test.

He's not used
to that intensity.

Josh now, you know,
has so much more experience

because he's been there
four times.

So much of this, though,

is also
that technical know-how,

you know, and what
we're seeing right now,

Frank actually writing
the times down.

I mean, he got that
money-math background.

And this might be a place
for him to have that

shine through.

Tonight's game
is all about the timing.

So get all your bases
made first.

Between the chocolate
and the cheese one,

they've got to go in first.

Raspberry's gonna be
a lot lighter.

Frank.
Yes?

Which one's going in first?

The first one that's gonna go in
is the cheese souffle

because I know
it's gonna take longer.

Then the chocolate,
and then the raspberry.

Josh.
Yes, chef.

How you feeling?
Feeling great, chef.

You went home
on a pressure test.

Can you seriously beat him?

I definitely can beat him.

How's your cheese souffle
gonna outsmart Frank's?

I'm gonna keep it simple.

I'm gonna use
a little bit of nutmeg

and paprika
to give it some flavor,

and I'm also gonna use
white cheddar.

It feels so good to be upstairs
in the balcony right now.

Creating three souffles to come
out at the exact same time

is damn near impossible,

and, um, I feel for these guys.

Right now, I'm just working
from right to left.

And I just need to get
all my bases going.

And then I can start assembling
the souffles

and working on the meringues.

The meringues require
a lot of attention.

So it's imperative
that I stay on top of it.

I've had just as many
good desserts as he has,

so I don't really think
I'm an underdog.

Joe, what are you looking for
from your raspberry souffle?

I want it to be light,

delicate, fragrant.

Like smelling a beautiful glass
of red wine.

For the chocolate souffle,
what I want

is something, you know, almost
like eating a chocolate cloud.

Maybe a little bitter note
from the cocoa.

I want it just delicious
and light.

How about the cheddar?
For my cheddar souffle,

what I don't want to see is
big lumps of egg white anywhere,

so that even distribution
of those egg whites

has to be almost beaten in.

You've got to have
the confidence there.

You want a souffle,
not an omelet.

Exactly that.

Frank, how we doing?
Hey, chef.

What are you putting in there?

I'm putting in a little bit
of smoked paprika.

I pray that that's the cheese.

This is the cheese one, yeah.

How we doing, Josh?

It's rough.
You worried?

Hell, yeah, I'm worried.

Which one worries you
the most, Josh?

The cheese souffle.
Gordon's souffle? Why?

Because it's very intricate

with the fat in the cheese.

Fat in the cheese, yes, tricky.

These things should be going
in the oven soon, right?

You ready?
Yes.

Just over 40 minutes gone.

Under 20 minutes to go.
Come on.

Souffles have got to start
hitting the oven.

No one has one even
in the oven yet.

So Josh,
for the raspberry souffle,

is adding whole raspberries
to the mix.

That's a big risk.

And if he's kind of thinking

that out of the box,
if he's off the rails,

then I'm worried about him.

Frank seems to be going
a more traditional route.

I think
that a traditional souffle

will win this competition,
and I think Frank has the edge.

I think Frank is
playing it too black and white,

a little too technical.

Josh a little bit
more intuitive,

even though he's going out
of the box with the raspberry.

And if he can do that,
it's his game.

Guys, last ten minutes to go!

He just put his cheese in.

Now I'm scrambling like hell.

I have seconds
before it's too late to get

my chocolate souffle in,

and I see Frank.

He's calmer than me,

and I'm thinking, damn,

this dude is really
the ice man.

Get them in the oven.
Come on.

Josh is putting
his last two in now

with nine minutes.

It's gonna be raw.
He just put them in.

I don't even know
if there's enough time.

There's no way in hell

that's gonna cook
in 8 1/2 minutes.

I could be going home.
This is intense.

I think, for the first time

in the history of masterchef,
we may have given them

a challenge that's not doable.

Two minutes to go. Come on.

We may have given them
a challenge that's not doable.

It's all out of their hands now.
It's in the oven.

90 seconds to go.
Come on.

Man.
I'm nervous as hell.

The raspberries went in
a little late.

They're gonna have
to hurry and cook.

I'm worried about
the raspberry in there.

Cheese are rising.

And the raspberry
and the chocolate

aren't really rising yet.

Guys, a word of warning.

When you grip those souffles,

now is not the time
to drop them.

Last 60 seconds, guys.

If they need more heat,
crank up the oven.

Josh's cheese souffles
look a little better.

You got this, you guys.

Please have all
three souffles on your tray

ready to serve.

Ten, nine, eight,

seven, six, five, speed it up,

four, three, two,

one.

Serve!
Let's go. Come on.

From the beginning,
I always knew

that Josh and I were going
to end up going head to head.

3 souffles, 60 minutes,

it's intense.

Gently.

This is it. It's
me and Frank, one on one.

And this is a challenge
I've been waiting for.

I'm gonna have
to take Frank down today.

Wow.

Gordon holds up my
spoon, and I look at it,

and it looks good to me,
but, you know,

I'm sure there's things
that are going through his mind

that aren't going through mine.

So Gordon sticks his spoon in,

and it looks good.

It's hot, it's steamy,

it's Fluffy.
This is it.

It's do or die.

It looks really goopy inside.
Really?

Josh's chocolate souffle
looks amazing.

However, it's gonna come down
to flavor on that.

Just going into Josh's
raspberry souffle right now.

Yeah, it looks really nice.

Frank and Josh,
please come round to the front.

Thank you.

Okay.

Bloody well done.
That was tough.

Let me tell you.

The savory souffle.

Frank, what did you
season yours with?

There's, uh, Spanish paprika.

And what kind of cheese?

Ratio, mixture.

No, I didn't do a mixture.

I just did the white cheddar.

Josh.
Yes?

Seasoning in yours?

Was that nutmeg in there?

Yes, it is.

Joe.

Raspberry.

Frank, you happy with yours?

Yeah, yeah.

I wanted to put
some fresh raspberries in,

but, I mean, I just didn't have
the second to grab it.

Josh, did you make
any testers for your chocolate?

No, I didn't.

Prayed and hoped for the best?

Exactly.

We need some time.

We got some serious thinking
to do.

How was the cheese souffle?

They both were very good.

The chocolate's really close.

The technique
and just the aesthetics of it,

I mean,
it was restaurant quality.

Might have had a little bit
more flavor to it.

Yeah, it was like...
It just came out

of a three-star kitchen.

It was picture perfect.
Gorgeous.

Tough.

Oh, man.

You both presented
three stunning souffles.

And you both are so desperate
to get into that final three.

Sadly, only one of you
can make it.

Josh, you had a delicious
seasoning going on.

Nutmeg actually worked.

It was crisp on top and smooth.

Really good.
Thank you.

Frank, yours had
that rich sumptuousness.

And again,
seasoned beautifully.

Paprika, yeah, it worked.

Bold move.

The best cheese souffle...

Congratulations...

Frank.

I'm one souffle away
from being in the top three.

The trophy,
it already has my name on it.

So the raspberry souffles,
they were both excellent

and had their own merits.

Josh's was aesthetically
beautiful,

extremely light,
extremely fragrant.

Frank's, on the other hand,
a little bit denser,

but more extracted more
of the real raspberry flavor.

The winning raspberry souffle
was...

Technically kind of perfect.

And that souffle belonged to...

Josh.

Wow, that's one-one.

I'm sorry, Graham, to put you

in this situation,
but it's all down

to the chocolate souffle.

I hate being in this spot.

Frank, yours was very rich.

Josh, on the other hand,
yours was lighter.

The flavor in both
were very equal.

But, the end of the day,

one person's stood out
amongst them.

The person with
the best chocolate souffle

and going through
to the top three

of masterchef...

Is...

That's one-one.

Sorry, Graham,
to put you in this situation.

It's all down
to the chocolate souffle.

I hate being in this spot.

The person with the best
chocolate souffle...

There's $1/4
million waiting for me.

There's a cookbook deal
waiting for me.

I'm ready to rock and roll.

It's time to send Josh home.

Going through to the top three
of masterchef...

I really came
in this competition to win,

to be that masterchef.

There's only gonna be one man

in the final three,

and it's gonna be me.

That person is...

Oh, my gosh.
Oh, my gosh.

Josh.

Oh, God.
Thank you, lord.

Oh, my God.

Frank's going home.
Yeah.

Frank's going home.

Good job.
Good job, Frank.

You did it, man.

Good job, man.

Whew. Damn, man.

I pulled it off.

I can't believe
I pulled it off.

This is crazy.
Frank and I, we had our battles.

He's a great cook,
and I wish him well.

Josh, congratulations.

Please join the ladies
upstairs.

Into the top three
of masterchef.

Well done.
Thank you, guys.

Take yourself up there.
Good job, Frank.

Frank, let me tell you
something.

There's no stockbroker
anywhere in the world

that holds
that level of passion

that you have with food.

Take everything you've learned

and continue the journey.

'Cause you're going places.

Thank you, chef.
Thank you.

I know what it takes to cut it

in the food business
in New York.

I know who fakers are
and who the real deal are,

and, Frank, my friend,
you're the real deal.

You could do this.

You have the overall
disposition to really be

a food entrepreneur.

Get out there

and make some money
selling food.

I appreciate it, Joe.

Come here.

This has been
an unbelievable opportunity.

Thank you so much.
Well done.

Well done.
Honestly.

Appreciate it, man.
Graham.

You're the man, dude. You're the man.
Thanks.

Appreciate it. Joe.
Be good.

All right, man.

Now, one, two, three,

who's gonna win masterchef?

Becky is gonna win masterchef.

I'm gonna be buying
her cookbook, no problem.

Take care, guys.
Thank you, Frank.

I'm disappointed that I lost.

My arch Nemesis Josh
gets me in the end.

Frank, man.

Yay, Frank.
It was an honor.

Bye, guys.

I'm extremely proud
that I got this far.

Masterchef is definitely
culinary boot camp.

Go, blue!
Go! Go blue!

I've shown that I have
the ability

to take charge and lead people.

Yes, we did, chef!

I've learned so much
from these judges.

This is an Indian-fried catfish.

This is really good.
Thank you.

This is definitely
a life-changing experience.

The best dish tonight
was yours, Frank.

Yes!

Great flair.

Tremendous skill, Frank.

It's just a matter of time
when I get into this business.

You can bet your ass

you're gonna be coming
to my restaurant.

Next week on the
masterchef semifinal...

What?

The three remaining
home cooks get one step closer

to their dreams.

It's the battle for a spot
in the finale.

Remember what's at stake.

Only two will continue on
to compete

for $1/4 million...

I'm about to take
these girls down today.

A cookbook...

I am a force
to be reckoned with.

And the title of masterchef.

I want this so much.

Sync and corrections by Ferke
www.Addic7ed.Com