All language subtitles for MasterChef US - S05E11 - Top 11 Compete

Weeks ago, America's best

22 home cooks
began a journey...

It's time

for the world's biggest
cooking competition

to truly begin.

They've faced
epic challenges...

I need that on that table
right now.

confronted incredible pressure...

I wasn't liked
from day one.

I'm not gonna stand here
and be abused.

Now,
just 11 home cooks remain.

Tonight, they battle it out

for a spot
in the coveted top ten...

It's perfect.

This could be
in any restaurant.

...and the right to be called

MasterChef.

Somebody's going home tonight.

Make sure it's not you.

Oh, I'm definitely making
the top ten.

Walking into
the MasterChef kitchen today,

I'm super pumped
to tackle the mystery box.

The top ten is so close
that I can almost taste it,

and I'm going for the win.

Please head to your stations.
Thank you.

It is so amazing
being top 11,

but today, I want to be
in the top ten,

and the only way
I can do that is,

stay true
to my style of cooking.

Welcome back,
everyone.

There are 11 of you left
in this competition.

You're almost...

almost in the top ten.

Now, we know
we throw a lot at you,

always keeping you guessing.

And trust me,
tonight is no different.

It's time for another
mystery box challenge.

You can probably guess

by the two mystery boxes
resting in front of you

that tonight's challenge
is all about choice.

Now, on the count
of three,

I want everyone

to lift the box
on their right first.

One,

two, three, lift.

There you have
a bunch of everyday ingredients

that can be found right now
in homes across this country.

Ground beef, bacon,
ham steak, tilapia,

iceberg lettuce,
dill pickles,

and processed cheese dip.

Okay.

Now it's time
to lift up

the mystery box
on your left.

One, two, three,
lift.

Oh, wow, okay.

These are all the things
that I would buy at the grocery store

but I can't afford,

so this is exciting.

There you have
the elevated, luxury version

of the ingredients
in the first box.

You have kobe beef,
a berkshire pork chop,

ahi tuna steak,
stilton, caviar,

fresh peas,
and beautiful black truffles.

Wow. It's quite an array.
That�s right.

It is a tale
of two boxes.

And the good news is
that you get to decide

which box
you want to cook with.

As far as we
are concerned,

there isn't a right
or wrong box.

We'll be judging you purely
on the execution of your dish.

Looking at the luxury box.

I mean,
it kind of seems like a trap

in the sense that if you mess
one of these items up,

that's gonna sink you.

When your 60 minutes start,

please put the box
back over the ingredients

you will not be
cooking with tonight.

- Got it?
- Yes, chef.

Okay, lift your boxes.

Your 60 minutes starts...

Now.

I'm shooting straight
for the fancy box.

I've been poor,
and I've been well-off.

I like well-off

a hell of a lot better
than poor.

I feel like less people
in the kitchen

are going to embrace
the cheap box.

It seems like
more of a challenge.

I'm gonna take it
and make something

that nobody else in this kitchen
is making.

I guarantee it.

I choose the expensive box,

because to have been given
such amazing ingredients

and then to not use them

seems kind of disrespectful

to how great
those ingredients are.

I picked
the everyday ingredients.

This is the wiser box
to pick,

because if you knock it
out of the park,

it's really gonna show
something.

If I can elevate these,

that definitely feels
like a winner to me.

First time ever, ever,
they have the choice

between two mystery boxes.

Do you want to show off
and do something stunning

with the everyday box,

Or do you want to come out
your comfort zone

with luxury,
high-end ingredients?

Some devils
in the boxes there.

Kobe beef,

I mean,
do they really understand

how to cook
kobe beef properly?

That stuff dries out
in seconds.

In the everyday box,
what do you take

to take a tilapia,

a fish that costs
less than $1 a pound,

And elevate it
into a dish?

You could do, like,
a peanut-crusted tilapia

with some soy, or you could do,
like, a stroganoff.

That's one of my favorite
all-time dishes.

Right, Courtney,
which box did you pick?

- The fancy box.
- The fancy box.

Good,
what's the dish?

So I'm gonna do
a pan-seared pork chop

with some fragrant rice,

and we're gonna do
a truffle and parsnip puree.

- So you love luxury, right?
- I do.

Taste everything.
Have a taste of that kobe beef.

I'm going to.

Victoria, what do
you got going?

- Everyday box?
- Everyday box.

I think you're the right person
for the everyday box.

That's flattering.
Thank you, Joe.

So what are you gonna make?

I'm making tilapia
with a little pork,

iceberg salad with a dill pickle
and bacon vinaigrette.

That dish
almost sounds good.

I'm almost excited
to give it to you.

I'm a little nervous.

20 minutes remaining.
Come on, guys.

Elizabeth,
the luxury box.

What are you doing?

I am doing seared berkshire
pork chop with rosemary,

- herb biscuits.
- Wow.

And a mustard cream sauce
and a little pea salad.

I'm doing it all.

The everyday ingredients,
you just weren't interested?

If you have the best, why would
you say no to the best?

Top ten just
around the corner.

Who don't you see
in the top ten?

Oh, I don't know.
Maybe Leslie.

All right, Leslie.
Fancy pants.

Did you even consider
the everyday box?

No, what?
Are you kidding me?

So what are you
making?

I'm just making
kobe beef, pork chop,

and the ahi tuna,
a trio of proteins,

and I got a pea puree.

- Did you taste this?
- Yes, I'm working on it.

It needs everything,
including love.

What's there?

Parsnips
with truffle.

Are the truffles
in there already?

Yeah.
Now you're talking
my language.

Pureed truffles.

The problem
with your food is,

you have not
seasoned anything.

You guys cannot
even decide

what truffle flavor
tastes like

unless you put
salt in it.

I did put salt in it.

You did not put
any salt in there.

There's no salt
in there.

- I'm not...
- It's not seasoned.

All right, Leslie.
Fancy pants.

Did you even consider
the everyday box?

No, what?
Are you kidding me?

Are the truffles
in there already?

- Oh, yeah.- Now you're talking
my language.

Pureed truffles.

You have not
seasoned anything.

You guys cannot
even decide

what truffle flavor
tastes like

unless you put
salt in it.

I did put
salt in there.

There's not salt
in here.

Listen,
it's not seasoned.

I put a little
at a time.

What happens if I put
too much salt in

and then
it's too salty?

- Good luck.
- I'm trying.

Francis, how are
you feeling?

I'm good.
Confident, chef.

Luxury ingredients.
Now, what are you doing?

I'm making a filet
and tuna chessboard.

What's the chessboard
consisting of?

It's gonna be pieces
of seared tuna.

Okay, right,
so they're the black squares.

And the white squares?

I'm gonna make little squares
out of them, of the kobe.

So it's a surf
and turf.

Yes, chef.

It sounds confusing,
but then, it's Francis.

- So good luck.
- Thank you, chef.

For me, traditional is
a little boring.

I want to be the face
and the voice of gastronomy.

I'm happy to show the judges
that such a basic,

well-known dish
around the world

can be made into something
totally different.

Just under
10 minutes remaining.

Speed up.

There are some exciting,
creative dishes out there.

Victoria's everyday box
sounds really interesting.

Yeah, she's got a really spiced
tilapia filet.

Elizabeth's,
that sounds incredible.

Beef and pan-roasted
pork chop

served with this
really nice puree.

Francis is doing a beef
and tuna chessboard.

Yet again,
he's thinking aesthetics.

- Raw? - No, he's gonna
blowtorch it for us.

Interesting.

58 minutes gone.
Last 2 minutes.

Finishing touches.

We want to see some
stunning dishes, guys.

Start putting that
chessboard together, Francis.

It's coming, chef.

Ten, nine, eight,

seven, six, five,

four, three, two,

one and stop.
Hands in the air.

Give yourselves
a round of applause.

Well done.

That's a tough one.

After observing and tasting
throughout the challenge,

the judges now take
one final look

to identify
three standout dishes.

The winner of this challenge
will receive

a major advantage
in the next round.

The three best dishes
of the night

that we are dying to take
a much closer look at...

The first dish,
they did use the high-end box

to perfection.
Seasoning, absolutely spot-on.

Please step forward...

Elizabeth.

I chose these
very high-end ingredients.

It's not stuff
that I necessarily cook with,

but going with risky proteins
it's what you have to do

to get people's attention.

And I'm terrified.
It's terrifying.

Describe
the dish, please.

It's a pan-roasted
berkshire pork chop

sliced over herb biscuits
with parsnip,

rosemary, oven fries,
and a fresh pea salad.

The sear on the pork
is beautiful.

Explain the sauce.

It is just a grain mustard
cream sauce.

Butter, cream, mustard,
and salt and pepper.

It's sophisticated,
seasoned beautifully.

Biscuits are delicious.

You've gone for
the high-end ingredients.

You've done them justice.

Right now,
a serious contender.

Really pleased.
Absolutely delicious.

Great job.
Thank you.

So when you're taking
a look at this...

The cook on the pork,
it's cooked through,

but it's not dry
and crumbly.

You know, others should start
looking at you for inspiration.

Couldn't be
better seasoned.

Thank you.

Everything on here
serves a purpose.

It's delicious,
plated elegantly.

It is probably the best dish
that you've made so far.

- Great job.
- Thank you.

You baked.
You pan-roasted.

You oven-roasted.
You seasoned.

You're kind of firing
on a cylinders here.

- It's a great dish.
- Thank you.

One to watch,
Elizabeth.

- Good job.
- Thank you.

The next dish that we want
to examine further...

This home cook
took the everyday ingredients

and turned them
into a restaurant-quality plate.

Please step forward,

Victoria.

Nice.

Wow.

This is legitimately me
on a plate.

Everyday ingredients is the kind
of stuff that I've got

in my refrigerator
at home.

I feel that I elevated it,

And I'm really excited
to see what the judges

have to say about it.

So tell me exactly
what we have.

There's a ham steak,
a little cheese sauce,

and the filet of tilapia
on top,

bacon vinaigrette
over the iceberg,

and some potato crisps.

So we've got our tilapia.

The bacon is
underneath it here?

No, that's actually a piece
of the ham steak

that I've crisped up

and put a little bit
of the nacho cheese sauce...

Nacho cheese sauce
in a MasterChef dish.

The rich saltiness
that comes from the ham

balances
with the seasoning,

but the best flavor
that I'm getting, actually,

is the pickles
from the vinaigrette.

Simple dish.
Elevated everyday ingredients.

You made it hip.
Really good job.

I mean, have you won
a mystery box yet?

I have not won
a mystery box yet.

- Maybe this is the night.
- Thank you, chef.

The one thing
you need to know of tilapia...

It literally
eats garbage,

so you have to very,
very aggressively season it,

which is exactly
what you did.

The tilapia's
actually cooked well.

- Thank you.
- These chipscare good.

You went through
a process.

You really thought
about a strategy,

picked a box,
and then nailed it.

Thank you very much.

- Good job.
- Thanks.

Okay, the third dish
we want to look at...

This home cook opted
for the luxury box,

and in this case,
the risk paid off.

Please step forward,

Leslie.

Boom, my name's called.
I'm walking up.

And I don't want to pat myself
on the back just yet,

but I just
might have this here.

Describe the dish,
please.

We've got a trio
of protein here,

the pork chop, the kobe beef,
and you have the ahi tuna.

They've all been seared
on a griddle.

You're the only person
out of everybody tonight

that had the balls to say,
"I'm gonna go for all three."

Right,
describe the tuna.

It's just marinated
in a little soy sauce

with a touch
of balsamic vinegar

and some salt.

Slightly warm
in the center.

Perfect.
Kobe beef?

Kobe beef.
Just salt and pepper

and then the stilton cheese
and the caviar

just to make it
look rich.

And the pork was just
salt and pepper

and just seared.

Here's the thing.
You're not a fluke.

Let's get that right.
Brilliant dish.

For me, the best dish
that you've cooked

so far
in this competition.

I'm just so glad
it's tonight,

because you've picked
the perfect moment.

Thank you.

Tell me about
the pea puree.

It just has some salt,
pepper, some of the cheese.

It's good.

You can taste
the freshness,

the greenness
of the peas.

The kobe, love the idea
of putting stilton on it.

It's a classic,
but it's a classic

'cause it's delicious.

And where you put
the truffles where?

In the parsnip puree.

Oh, it's delicious.

I was angry when I was
at your bench

because I tasted
some good food

that had not been
seasoned at all,

but this is seasoned
perfectly.

So good job.
Just leave it at that.

Don't answer.
Great dish.

Thank you, chef.

Well done.

Elizabeth,
Victoria, Leslie,

three amazing dishes.

Only one dish
can win tonight,

and that person will then
go on to receive

a huge advantage.

I want that advantage.

I'll be one stop closer
to writing the cook book

that I've been
dreaming of for years.

At this stage of the game,
it literally is game-changing.

This isn't just some fun,
get-up advantage,

win a mystery box, man.

I want this victory badly.
I want that $1/4 million.

The best dish that we thought
was the most creative...

This is an opportunity
of a lifetime.

Forget the money.
Forget the book.

I want that fabulous
MasterChef trophy.

Congratulations...

Three amazing dishes.
Only one can win tonight.

And that person will then go on
to receive a huge advantage.

Congratulations...

Leslie.

Wow, finally.
Finally I'm a winner.

Are you ready to receive
your game-changing advantage?

Yes, I am ready
to go into the pantry.

Let's go.

Thinking that
the entire competition

is now in his hands
is a terrifying thought.

I really wanted to win.

For tonight's
elimination challenge,

you will have to choose
between three types

of a certain kind
of food,

something
I'm very familiar with,

something
that I grew up eating,

stuffed pasta.

Now, the first filled pasa
is like me,

refined, cultured.

It's a classic.

Tortellini.

Tortellini?
Okay.

The ratio of filling
to the pasta

has to be
exactly right.

Each one has its own
perfect construction.

This is a very, very
sophisticated filled pasta.

Your next choice
is once again a filled pasta.

Like me, this filled pasta
is inventive, hardy, fun.

It almost looks like candy.

Caramelle.

I've never heard
of caramelle pasta.

They look like
little bonbons,

almost like the wrappers,
twisted on the outsides.

Here are they
filled with mozzarella,

Finished with a simple,
simple tomato sauce.

Okay.

Finally, my own
personal favorite, Leslie.

A bit like me,
rough around the edges.

These ones
you're gonna love.

Raviolacci.

The pasta is so thin.

Almost like these
light, fluffy, elegant pillows.

Filling needs to be
absolutely perfect.

One small thing
out of place

and this stuffed pasta
can become a disaster.

Leslie, you now
get to choose

which one of these
three filled pastas

everybody out there
will have to cook tonight.

What's it going to be?

I choose...

Straight up stairs,
please, Leslie.

Enjoy that walk.

What a happy chap.

As you can probably guess,
Leslie does not have to cook

in tonight's
difficult challenge

and now has the honor,
this year,

to be the first
home cook

to be in the top ten
of this competition.

Give a round
of applause, please.

Good job, Leslie.

Leslie.

For his second advantage,
Leslie got to choose

from three different types
of my favorite food:

stuffed pasta.

We're looking for
a homemade, fresh pasta

good enough to be served
at any one of my restaurants.

Tonight, Leslie chose...

The beautiful caramelle
stuffed with mozzarella.

I don't know
what caramelle pasta is.

We don't have fancy
Italian restaurants,

at least
not where I've been.

You ten home cooks
will have one hour

to make us the most perfect,
beautiful fresh caramelle

in a delightful
tomato sauce.

Trust me,
the most difficult one

to pull off tonight.

He did it
for a reason.

Anybody nervous?

Yes, chef.

So you should be.

Your five minutes
in the pantry starts...

Now.

Let's go.

Come on, Jaimee Vitolo.
Lift those tattoos up.

Tomatoes,
tomatoes, tomatoes.

When I get
in the pantry,

I'm looking at the dish.

I pick it up
and see how it's folded

and see how it's twisted.

Man, I just know it's supposed
to look like a candy, I think.

So I'm kind of nervous,
a little bit.

I don't hardly ever cook
any Italian food at home.

Anybody seen gorgonzola?

- Just in case.
- Funny.

As usual, I see
all the ingredients,

And I'm like,
"bugger it."

Forget the traditional pasta.

I need to shine
in this challenge.

I'm gonna dye my pasta
with beets

And make it
like bubblegum.

Go bold, you know?
Go big.

Okay, guys, let's go.

Look, Francis has got
real food in his basket.

Guys, don't unpack yet.

Is everybody familiar

with the pasta machine
in front of you

with the hand crank?

Yes, chef.

Leslie is going to receive
another advantage.

Come on down here
and stand next to me, please.

I feel like it's Christmas,
and I'm getting more presents.

Leslie, in my hands,

I have a good, old-fashioned
rolling pin,

And you, my friend,

are going to give this
to one of your fellow,

beloved competitors.

You will also take away
that home cook's pasta machine.

Whoever you give
that rolling pin to,

you're taking them back
old-school.

It's probably moving
their foot one step

out that door.

This is an opportunity
of a lifetime

to really focus
on one individual

and hopefully
send them home.

The kitchen
is yours.

I want you
just to touch it.

Oh, really?

Leslie is walking around
like a silver fox

in a hen house...

- Really?
- Uh, no.

Teasing people.

- You know I love you.
- Yeah, leslie!

That's what
I'm talking about.

He just looks like
he has waited his entire life

to have this advantage,

and he's having
the best time.

Hugging it out.

He's got that grin on his face,
and like everything Leslie does

and says,
I'm just thinking,

"Get it over with."

I am feeling
so happy right now.

Just the look on his face
was worth $1 million.

- Daniel.
- Yes, chef.

I'm sorry, young man, but you
have been singled out by Leslie.

That's gonna be
very difficult.

I mean, are you surprised that
leslie singled you out here?

No, chef, because
Leslie is a petty man

that bears grudges,

and this is precisely
the type of behavior

I expect from him.

It's about to get real.

Hell yeah.

You have one hour to make us
perfect homemade caramelle,

And at least one person
is gonna be going home.

Is everyone ready?

Yes, chef.

Your hours starts...

Now.

We knew
that this caramelle pasta

is something
that they're not familiar with.

Now times that
by 100,

how difficult is that to have
toakwith a rolling pin?

You either know how to do it,
or you don't.

If you've never rolled pasta
with a pin,

it's gonna be
very difficult.

So simply, you have to sheet out
a perfect layer of thin pasta,

cut out basically squares.

You put in your filling,

and then you roll 'em
like a candy.

Now, the most tricky thing
abouthis contest

is managing the water content
of the mozzarella.

If there's too much water
in the mozzarella,

in the filling,
it will burst the caramelle.

Very technical.

I gave a rolling pin
to Daniel

because Daniel has been nothing
but nasty to me from day one.

My goal, hopefully,
is to send him home,

and I don't have
to look at him anymore.

So let me
tell you something.

First thing
I was ever really into

was baseball.

I love the babe,
so I'm swinging.

I'm swinging.
I'm calling it.

This one's going
out of the park.

It's going right towards
that [bleep] right there.

I gave a rolling pin
to Daniel

because Daniel has been nothing
but nasty to me from day one.

The first thing
I was ever really into

was baseball.

I love the babe,
so I'm swinging.

I'm swinging.
I'm calling it.

This one's going out
of the park

and it's going right towards
that [bleep] right there.

Wow, that is
intense.

See, that's why it shows you
just how important it is

to win these advantages.

I like when
he gets frazzled.

15 minutes gone.
Just under 45 minutes to go.

I'm third-generation Italian,

so making pasta
is nothing new to me.

I'm gonna steam my tomatoes,
salt my mozzarella,

And I'm squeezing
all of the moisture out of it.

I'm gonna keep it classy
and traditional, just like me.

Right, Francis.
How are you doing?

- Good, chef.
- What's that?

This is
a beet-colored pasta,

just to give it that
caramel-looking color.

- Raw beet root juice.
- Yes, chef.

You're just doing this
for the eye again,

just the color.

I think candy, and I think
bubblegum, et cetera, you know?

Are you always
this adventurous?

I mean, do you ever think
about playing safe

and just getting through?

This is
playing safe.

You're nuts.
You know that, right?

Thank you, chef.
I take that as a compliment.

You are
absolutely nuts.

- Good luck.
- Thank you, chef.

Big Willie,
tell me what we got.

I'm doing
a dessert caramelle.

- No.
- Yes.

I got a squash
and apple filling.

And then I'm gonna make
a creme anglaise.

Doing that with creme anglaise,
like, in a dessert fashion,

that's just crazy town.

You know,
go big or go home.

But, I mean, you don't want
to go home, though, right?

I don't want
to go home.

You know that we're judging you
on the caramelle

based on, like,
what we showed you.

But, you know,
I have to shine.

Well, at least you can
live with that then.

40 minutes gone.
20 minutes remaining.

Geez, time flies
when you're having fun

in the MasterChef kitchen, huh?

I'm gonna be doing
a mascarpone, asiago,

vodka cream sauce.

You know, I'm excited.
I really am.

Daniel, you know what
they call this in Italian?

- No, sir.
- A mattarello.

Why you?
What happened?

I totally expected
this kind of thing from him.

I mean, you can see, as he's
lording over me right now,

that he has an ax
to grind.

You think that Leslie knows
that you struggle with time?

Absolutely.
He knows.

What are you making?

I'm doing a short rib
with kimchi and watercress.

I added a little wine reduction
to the pasta dough

to give it
a little color.

I'm a little bit worried
about the wine reduction,

but aside from that, I think
you're in pretty good shape.

All right, miss Vitolo,
how are you feeling?

Good, I have
my first one in here.

- Wow, that looks beautiful.
- Thank you.

What's inside?

I'm keeping it classic
with some mozzarella balls.

Oh, good, everyone's
going crazy with meats

and beet-root pasta.

Well, I put a little bit
of ground pork in my sauce.

It's definitely inspired
by the sauce

my dad makes at home.

Kind of channeling
my dad right now.

You confident you can
get yourself in the top ten?

- Yes, I am.
- Okay.

Just under 10 minutes
to go.

Awesome.
Thank you.

Interesting stuff
going on out there.

The highlight, right now,
Jaimee Vitolo.

Sticking with tradition,

and they are
absolutely incredible.

Courtney looks good
as well.

Francis's
taste dreadful.

What is he
doing over there?

Raw beet root juice
in a pasta.

Why are these people
taking such risks

to get into
the final ten?

I just don't understand.

58 minutes gone.
2 minutes remaining.

Come on,
finishing touches.

Let's go, guys.

Make it look good.

Tidy up
those plates, please.

Somebody is
going home tonight.

Make sure
it's not you.

Ten, nine, eight,

seven, six, five,

four, three,

two, one, and stop.

Hands in the air.

Wow.
Seriously well done.

Tough challenge.

All right, everybody,
first up,

This home cook
was at a big disadvantage,

had the pasta machine
taken away.

Please step forward,
Daniel.

My instant reaction when
I'm looking at my completed dish

is, "Hell yeah,
I did it."

Even if I had had
the rolling machine,

I can't honestly say that
my dish would've been different.

What do we have
in front of us here?

This is a red wine caramelle
filled with short rib.

It's on a tamarind
habanero curry.

It's topped
with roasted tomatoes,

peppers, and roasted nori.

As far as the technique,

the pasta looks like
it's rolled fine.

A little less appealing
color-wise.

Somehow you infused the pasta
with the red wine?

Yes, chef,
as I'm kneading the dough,

I reduced one cup
of wine.

The color's certainly
what I wanted to go for.

It is what you wanted.
That's what you wanted.

- Yes, chef.
- Okay.

You know,
the flavor combination...

The heat, the acidity,
the salinity,

it just doesn't make
a lot of sense,

and it's so out of line
with what we showed

and what we were asking.

Why go so far off?

This is a chance
to reach the top ten.

And why give you something
that you've had the best of

in the world?

'cause that's
what I asked for.

This looks more like
a steamed dumpling

in a chinese restaurant.

Noted.

There's the habenero.
Ooh, it's hot.

You think that could
ever be served

in an Italian restaurant?

Not in
an Italian restaurant.

I mean, the pasta itself
is too thick.

It's gummy.

You would never put
red wine into pasta.

The biggest challenge here
was not the lack

of the pasta machine
that Leslie took away.

I think the biggest challenge
was yourself.

Look at the size
of them.

I got more pasta
than filling.

I just want to share
the experience.

Yes, sir.

Too spicy.

A contrast
that doesn't work.

But I'd like
to congratulate you

on standing out
tonight,

possibly outside
the door.

Whoo!
What do you think?

I wish I had made
the caramelle smaller.

- I enjoy the sauce.
- Yeah, stop there.

- Good night.
- Thank you, chef.

I'm not a vengeful person,

but my fingers are crossed
and going,

"Okay, this is
my redemption here, man.

Daniel's going home."

Disgusting.

But I'd like
to congratulate you

on standing out tonight,

possibly outside the door.

- Good night.
- Thank you, chef.

Oh, dude!
What am I doing?

Why am I making
this crazy japanese curry pasta?

I got to rein it in.

Disgusting.

Jaimee.

So tell me
about the sauce.

It's a creamy tomato sauce.

there's fresh oregano,

fresh thyme, ground pork...

Is it like a family recipe,
that sauce?

It's definitely
a take on my dad's.

- What's your dad's name?
- Michael.

What does Michael Vitolo
do for a living?

He works for
the department of sanitation.

13 years.

That's a tough job.

He makes
a killer meat sauce.

These are really great.

This is a perfect
interpretation

of taking the spirit
of what we asked for,

making it your own.

You added the sausage
to the sauce

and made it
a little bit richer.

Mozzarella's
clean, milky, dry.

What do you think Michael Vitolo
would be saying

if he was standing here

and we gave him one
of these caramelletis?

I think he'd be
really proud.

Does he know how good
of a cook you are?

Yeah, I cook for him
all the time.

This is a dish that not only
michael vitolo would be happy,

I would be happy to also
serve it in my restaurant.

Thank you very much, Jaimee,

because you really brought me
a taste of Queens.

Yay.
Thank you.

Next up, please,
Scottish Francis.

What's the dish?

I made caramelle pasta
with beet juice,

with short rib
and mozzarella.

The idea of beet juice
in a pasta...

That's solely
for the look.

You wanted the color because
that made you think of candy?

Yes, chef.

What's going on
with the sauce?

It is a yellow cauliflower
and yellow bell pepper puree,

and also I was just trying
to create some summer

and some vibrancy.

That doesn't go
together.

I thought it did.
I was wrong.

And there's
no seasoning.

That right there,it tastes
like fatty, shredded beef.

You know, when you have this
as a sauce on top of that

and then it's encased
in beet root pasta,

it's just not good.

I support people that
like to think out of the box

and be creative,

but it has
to taste good,

and it just doesn't.

I understand, chef.
Thank you.

Making top ten is one
of the most important things

for any contestant
on MasterChef.

Should've kept it simple.
I overcomplicated it.

Next up, Cutter.

Describe the dish.

It's a short rib
stuffed caramelle

with a vodka white sauce
and topped with roasted garlic.

They look like they've got
a right amount of filling.

The filling's delicious.
Love the heat at the end.

We got excited that someone
finally did a cream sauce.

You know what, Cutter?

You may have
a face like

a british bulldog
chewing a wasp,

but you do cook
like an angel.

- Don't forget that.
- Appreciate it.

Good dish.
Thank you.

Next up, Courtney.

Very courageous.
You just used fresh tomatoes?

It's a mozzarella-filled
caramelle

with fresh tomatoes,
garlic, and some yellow onion.

Did you do anything
to season the mozzarella inside?

I salted it and then tried
to coax that moisture out of it.

This is very dry,
very firm.

Good balance between the sauce
and the pasta itself.

The plate is
beautifully presented.

In its own simple
Italian way,

it's a super sexy,
simple dish.

Thank you, sir.

Last up,
big Willie.

Right.
Describe your dish.

It's a squash-apple caramelle
with a creme anglais sauce.

Joe said caramelle,
the kind of thing

that he loves eating daily,

something I want to see
in one of my restaurants,

and so why a dessert?

It just...
it just came to me.

I just...I get so upset,

because it's almost
like an abuse.

Francis here
with the tricks,

Daniel's confused,

and you're just
all over the shop.

But I am
so unimpressed.

I see this dish,

and I'm absolutely
dreading tasting it,

because it sounds
disgusting.

It looks like
regurgitated dog vomit.

It's just unappetizing.

Excuse me.

Why a dessert?

It just
came to me.

It sounds disgusting.

It looks like
regurgitated dog vomit.

It's just
unappetizing.

Excuse me.

The custard
is way too sweet.

It's just obliterated
with cinnamon.

I love you
when you cook humble,

but I absolutely detest

when you've been given
the best of ingredients

and a chance to just show
some technical ability.

I call it "lazy Willie,"
not "big Willie."

Disgusting.

I'm not feeling too good
about myself,

because my dish sucked.

That did not work.

Tough challenge.
Some of you rose to it.

Some of you deflated
across it.

There were
two standout dishes tonight.

The first one
had a perfect balance

between the pasta
and the filling.

You could taste the love
that went into that.

That dish was made by...

Courtney.

- Good job.
- Good job.

Thank you.

- Well done.
- Thank you.

Now, tonight's
winning dish...

The caramelle were definitely
restaurant-quality.

This individual took
the spirit of the night

and literally made it
their own.

A big congratulations,
Jaimee Vitolo.

Well done.

Amazing.

Congratulations
to Courtney and Jaimee.

You're both gonna be
two phenomenal captains

in the upcoming
team challenge.

Well done.

Brilliant.

Now it's time
for the bad news.

The three worst dishes
of the night...

The first home cook
that's in danger this evening

over thought
and underperformed.

Please step forward,

Daniel.

The next dreadful dish
that didn't understand

the brief and completely
made a mess of it.

Francis,

step down, please.

The final home cook
in danger tonight

went way too far
out of the box,

out in orbit somewhere.

Big Willie.

Tonight all three of you
were so desperate to stand out,

and as a result, at least
one of you will be standing

outside of the MasterChef
kitchen tonight.

Daniel and Willie,
take a step forward,

both of you.

Tonight, you both
performed badly.

In fact, you were galaxies away
from where we were hoping

this was going.

And tonight,
Daniel and Willie,

you...

are both...

So lucky that
you dodged that bullet.

Both of you, say good night
to Francis, please,

and go back
to your stations.

See you.

See you later, man.

Francis,
young man,

you want to be different,
you want to be quirky,

and it's a time
to shine.

Tonight, it just
didn't work.

Yes, sir.

Our business
is a craft.

It's not an art.

The pasta might've been
rolled thin enough,

but the puree
didn't go right with it.

There are certain rights
and wrongs in the kitchen,

and it comes
to putting food together.

Get that foundation solid,

and you're gonna step
into a kitchen

and then take off, okay?

Come say good-bye.

Thank you
for everything, sir.

- Thank you.
- Thank you.

Thank you so much.
Thank you.

Good luck to you,
my friend.

- Good night.
- Thank you.

I'm very sad
that I'm leaving.

Being here
in the MasterChef kitchen

has changed my life.

Francis,
well done.

- Congratulations.
- Thank you, chef.

I really want
to take everything

I've got from here
to the next level...

Congratulations,
blue team.

And focus on a career
I've always wanted to have,

and that's working
with food.

- It's delicious.
- Yes!

Long live Scotland.
Great job.

Thank you, chef.

I wish I could've made it
to top ten,

but I will be
that lonely 11th person

flying off
into the distance.

Next week,

the home cooks face hundreds
of football fans.

The MasterChef
flag football game

is about to start.

Push, push, push!

Dig, dig, dig!

Who will snap
under the pressure?

Y'all burning stuff.

I need you
on the grill!

and which team
will battle the elements...

15 seconds to go!

Come on, come on!
Beat the rain, let's go!

and claim victory?

Ladies and gentlemen,
this has been

the closest result ever.