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Announcer: After a nationwide search,
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00:00:03,887 --> 00:00:06,288
for the greatest home
cooks in America...
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00:00:06,322 --> 00:00:09,691
( crowd chanting )
MasterChef! MasterChef!
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00:00:09,726 --> 00:00:11,460
Announcer: ...just 20 earned the right
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00:00:11,494 --> 00:00:14,263
to wear the coveted white apron.
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00:00:14,297 --> 00:00:15,864
( buzzing )
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00:00:15,899 --> 00:00:18,233
Some have risen to new culinary heights.
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00:00:18,268 --> 00:00:20,169
- Gordon: Red team!
- ( group screams )
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00:00:20,203 --> 00:00:21,870
- Announcer: ...while others...
- Nathan, don't freeze up on me now.
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00:00:21,905 --> 00:00:23,005
- Oh!
- Oh, my God.
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00:00:23,039 --> 00:00:24,339
Announcer: ...buckled
under the pressure.
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00:00:24,374 --> 00:00:26,575
- Oh ( bleep ).
- Gordon: Rules are rules.
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00:00:26,609 --> 00:00:29,711
You have to leave the competition.
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00:00:29,746 --> 00:00:31,246
Bye.
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00:00:31,281 --> 00:00:35,150
Announcer: Now,
just five remain--
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00:00:35,185 --> 00:00:37,286
- David...
- Gordon: It's got that spiciness to it.
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00:00:37,320 --> 00:00:39,788
It's like, "Yes!" ( claps )
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00:00:39,823 --> 00:00:41,690
- ...Tanorria...
- Christina: It's beautiful.
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00:00:41,724 --> 00:00:44,126
- You've arrived.
- Thank you, Chef.
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00:00:44,160 --> 00:00:46,662
- ...Brandi... - Gordon: I just wish
everybody could taste this,
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00:00:46,696 --> 00:00:50,499
because if they could they'd
start sharpening their knives.
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00:00:50,533 --> 00:00:55,037
- ...Shaun...
- This is MasterChef finale cooking.
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00:00:55,071 --> 00:00:58,140
- ...and Dan. - Christina: You gotta be
proud of this dish.
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00:00:58,174 --> 00:01:00,642
- I'm not goin' anywhere.
- ( clapping )
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Announcer: Only one home
cook can claim the title
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00:01:03,880 --> 00:01:06,682
of MasterChef.
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Ooh.
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Welcome back, guys.
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Dan: I'm in the top five,
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killin' it in the MasterChef kitchen.
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- Gordon: Let's go. - I am just
a surfer from North Carolina.
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but now I see the light
at the end of the tunnel.
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Only four people in my way
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00:01:32,008 --> 00:01:33,609
to get that quarter of a million dollars
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and the
MasterChef trophy--
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tryin' to make my dream happen.
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Now, throughout this competition,
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you have worked with chefs,
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that are the absolute
top of their craft.
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But we've saved a very
special guest judge
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for our final five.
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This chef is a culinary all-star.
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He's perfected his training
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with some of the world's
greatest restaurateurs.
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He has since built and runs
multiple restaurants across America.
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Please welcome...
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- Chef Richard Blais.
- Shaun: Yeah!
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What's up?
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Welcome. Good to see you, my man.
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Shaun: Yes!
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Wow.
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Shaun: Richard Blais is in the building.
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Like, I am excited.
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This is one of my favorite
chefs on the planet.
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He inspires me to be the best.
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Now, your success has been phenomenal.
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What's been the key to that?
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Well, I mean, I think
it's respecting tradition,
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buy great ingredients,
and then make it beautiful.
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Is there a sense of authorship?
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Now tonight, you need to make us
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some incredible dishes
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to make us all feel incredibly proud.
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And make some other
very important people
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proud of you.
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Please welcome those
very important people.
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( chuckles )
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Shaun, your mum, Karen.
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( sobs )
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- Shaun: I love you. - Oh, my gosh,
I love you too. Oh, my gosh.
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Brandi, your son, Mikey.
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Dan, it's your mother, Kim.
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( laughing )
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- Hey, Mama.
- Hey, baby girl.
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Gordon: Tanorria, your mother, Frankie.
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- ( sobs )
- And David, your daughter, Liliana.
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- Daddy. Daddy.
- Gordon: Welcome, my darling.
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Bless.
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David: I've missed you.
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Wow.
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Shaun: I'm emotional, I'm overjoyed.
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I came into this not just
for me but for my mom.
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I just hope I can bring
it home and make her proud.
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( whispering )
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Having Mikey so young, you know,
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I could've put life on hold,
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but I wanted him to see
me as a strong person
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who goes after my dreams,
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'cause I want him to
be able to do that too.
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Now, I hate to tear you apart,
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but please, family
members, up on the balcony
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and grab a bird's-eye view.
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Richard: Now let's get
your heads back in the game.
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Head to your stations.
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Christina: It's now time
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for your next Mystery Box challenge.
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Gordon: One of the count of three,
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very carefully lift those boxes.
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One, two, three, lift.
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Tanorria: Ooh!
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Oh, mystery box inside a mystery box.
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Christina: Now underneath
your mystery boxes,
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you each have a mini mystery box.
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Those mini mystery boxes
contain a very special
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handpicked ingredient.
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On my count, you'll all open
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those mini mystery boxes.
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In three, two, one.
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Open.
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( laughs )
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Gordon: You all have a
different single ingredient,
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handpicked by the people who love you
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and know you better than anyone.
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Richard: Brandi, you
have corn on the cob.
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Shaun, you have Parmigiano-Reggiano.
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Dan, you have blackberries.
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David, you have cherries,
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and Tanorria, you have peaches.
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That is so exciting.
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In Tennessee, we cook
with peaches a lot.
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There's so many things
I can do with peaches.
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Mama knows what's she's doin'.
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She's givin' her baby girl an advantage.
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Gordon: You'll have 60 minutes
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to transform your single ingredient
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into a stunning MasterChef-worthy dish.
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Christina: Obviously,
with one ingredient,
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that staple pantry box
is more vital than ever,
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'cause that's all you're gonna get
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to work with tonight.
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The winner will receive
a humongous advantage.
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Now, you may have noticed
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that the front station
is a little empty.
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Richard, it would be nice
if you could show them
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what you're capable of doing
with one single ingredient.
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- Yeah, I'd be happy to.
Of course, yeah. - Thank you.
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- Gordon: Are you all ready?
- Cooks: Yes, Chef.
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- Lili, are you ready?
- Yes, Chef.
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- Your 60 minutes starts... now.
- ( ticks )
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Corn, Mikey, corn.
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- Happy, Richard?
- Yes.
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- Great.
- Christina: What did you grab?
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- I grabbed carrots. A lot of carrots.
- I like that.
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Top five, now all the
family members came
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with one stunning ingredient
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so we know that that is so difficult
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to make restaurant
quality, MasterChef worthy.
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Now we have Chef Richard Blais cooking
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in the kitchen tonight.
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He's gonna be a huge inspiration.
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I'm really curious to see what
he'll do with these carrots.
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- Richard, how's it going?
- Richard: Yes, Chef.
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Pretty good, I have six different
elements of carrots working.
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Braised horse carrots,
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yellow carrot and shallot soubise,
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carrot top chimichurri,
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pickled carrots, some charred carrots
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and raw carrot top salad.
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Trying to get a dish
elevated with one ingredient,
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that's hard to pull off, right?
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It is. I mean, this
is a challenging task.
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This is the real deal right here.
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- Liliana: Hi, Dada.
- Hi, babe.
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I'm feeling good, happy
that my daughter's here.
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I'm gonna make a cherry
tart with essence of cherry,
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and it's gonna have a
cherry whipped cream.
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The reason I came here
was 'cause of my daughter.
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She really said-- She thought I was
MasterChef and she believed in me.
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- So I want to win it for her.
- ( taps )
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00:07:03,339 --> 00:07:04,639
- Right, Shaun.
- Chef.
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Why do you think Mum
chose Parmesan cheese?
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Shaun: She knows my
obsession with Italy.
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Karen, do you think it's more
about ingredients or Italian women?
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( laughing )
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Ingredients, now.
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Gordon: Tell me about the
dish, what you're doing.
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I'm gonna attempt an egg yolk ravioli,
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with a homemade-fresh
ricotta on the inside,
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topped with a
Parmesan-sage cream sauce.
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Shaun, good luck.
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- Tanorria.
- Yes, Chef.
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How is your dish coming along?
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It's coming along really well.
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I'm working on a
grilled peach shortcake.
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Peach and basil caramel sauce.
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A vanilla whipped cream
and a peach and basil salsa.
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So I'm really comfortable with peaches
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but I wanted to get out of my
comfort zone, bake a little bit.
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- Tanorria, I can't wait to see what
you come up with. - Thank you.
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- Good luck.
- Thank you, Chef.
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Christina: Just over 15 minutes to go.
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Gordon: All right, Dan,
blackberries-- tough one to pull off.
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- What are you doing?
- Three blackberry turnovers
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with blackberry whipped cream
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00:07:59,395 --> 00:08:01,530
and then a blackberry-mint salad.
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00:08:01,564 --> 00:08:03,465
You've cooked some
brilliant dishes here.
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00:08:03,499 --> 00:08:04,566
Why do you think you haven't won
198
00:08:04,600 --> 00:08:06,067
a Mystery Box challenge yet?
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00:08:06,102 --> 00:08:08,370
I don't know, I feel like since
my mom is here cheering me on,
200
00:08:08,404 --> 00:08:09,838
I'm gonna do a better job.
201
00:08:09,872 --> 00:08:12,807
- All right, Dan. Good luck.
- All right, thank you, Chef.
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00:08:12,842 --> 00:08:14,309
Whoo!
203
00:08:16,445 --> 00:08:18,246
- All right, Miss Brandi.
- Yes.
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00:08:18,281 --> 00:08:21,383
- Now what are you making?
- I'm making a corn gnocchi
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00:08:21,417 --> 00:08:24,019
with a cream corn brown butter sauce
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00:08:24,053 --> 00:08:26,288
and a grilled corn salsa.
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00:08:26,322 --> 00:08:28,990
Is corn an easy ingredient
for you to innovate?
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Brandi: Absolutely not.
209
00:08:30,393 --> 00:08:33,194
My kids love corn on the cob
and that's the extent of it.
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And I've got to elevate it
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and make a MasterChef-worthy
dish tonight.
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- All right, Brandi. Good luck.
- Thank you.
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00:08:39,168 --> 00:08:40,635
Five minutes to go.
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Wow, exciting. I mean,
really exciting, indeed.
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Look at Richard.
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00:08:45,775 --> 00:08:50,312
Look at that. He's gonna
smoke his dish of carrots.
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So amazing.
218
00:08:51,781 --> 00:08:55,016
- Daddy, 30 seconds remaining.
- David: Thank you, babe.
219
00:08:55,051 --> 00:08:56,885
Gordon: Your last mystery box.
220
00:08:56,919 --> 00:08:59,020
And for one of you, an amazing advantage
221
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for the best dish of the night.
222
00:09:04,026 --> 00:09:06,061
Let's go.
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00:09:06,095 --> 00:09:07,996
Gordon, Christina, Liliana: Ten, nine,
224
00:09:08,030 --> 00:09:10,865
eight, seven, six,
225
00:09:10,900 --> 00:09:15,604
five, four, three, two, one.
226
00:09:15,638 --> 00:09:17,606
- And stop. Hands in the air. Well done.
- Christina: Hands in the air.
227
00:09:17,640 --> 00:09:20,108
- ( applauding )
- Whoo!
228
00:09:21,310 --> 00:09:22,777
Richard, that looks incredible.
229
00:09:22,812 --> 00:09:24,613
Please, bring that beauty up here.
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00:09:24,647 --> 00:09:26,681
Look at that.
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00:09:26,716 --> 00:09:28,883
Amazing. Wow.
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00:09:30,086 --> 00:09:31,453
Gordon: So what's under there?
233
00:09:31,487 --> 00:09:34,255
All right, so we have a
pot roast of horse carrots
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00:09:34,290 --> 00:09:36,491
with many textures of carrot.
235
00:09:36,525 --> 00:09:38,360
- Carrots, how many ways?
- Six.
236
00:09:38,394 --> 00:09:40,228
So we have the braised horse carrots,
237
00:09:40,262 --> 00:09:43,431
a yellow carrot soubise,
charred purple carrots,
238
00:09:43,466 --> 00:09:46,501
a carrot top salsa
verde, pickled carrots
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00:09:46,535 --> 00:09:48,403
and a little raw carrot top salad.
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00:09:48,437 --> 00:09:50,238
Amazing. That looks great, right?
241
00:09:50,272 --> 00:09:52,774
Chef Richard's dish is
definitely inspirational.
242
00:09:52,808 --> 00:09:55,977
It looks beautiful. The carrots
in there are just gorgeous.
243
00:09:56,012 --> 00:09:58,380
He used them six ways in one dish.
244
00:09:58,414 --> 00:09:59,381
That's insane.
245
00:09:59,415 --> 00:10:01,082
Wow. That smoke as well just lifts it.
246
00:10:01,117 --> 00:10:04,886
So complex, even though
the ingredient is so simple.
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00:10:04,920 --> 00:10:06,921
Gordon: Let's see if
anyone came close to the bar
248
00:10:06,956 --> 00:10:09,824
that Richard set tonight.
249
00:10:09,859 --> 00:10:11,993
Announcer: Throughout
the Mystery Box challenge,
250
00:10:12,028 --> 00:10:16,297
the judges taste elements of all the
home cooks' dishes as they come together.
251
00:10:16,332 --> 00:10:19,434
- Think those yolks are still in there?
- Shaun: I know they are.
252
00:10:19,468 --> 00:10:21,302
Announcer: They now take one final look
253
00:10:21,337 --> 00:10:23,338
to choose the top three standouts
254
00:10:23,372 --> 00:10:25,006
and the winner of this challenge
255
00:10:25,041 --> 00:10:29,411
will receive a major
advantage in the next round.
256
00:10:29,445 --> 00:10:33,348
All right, so the first dish
we want to look at even closer.
257
00:10:33,382 --> 00:10:35,617
I suspect a very special lady
258
00:10:35,651 --> 00:10:38,920
must have given him the extra edge
259
00:10:38,954 --> 00:10:41,423
to come out of his comfort zone.
260
00:10:41,457 --> 00:10:43,758
Please, step forward...
261
00:10:49,115 --> 00:10:53,985
All right, so the first dish
we want to look at even closer.
262
00:10:54,020 --> 00:10:57,222
Please, step forward...
263
00:11:00,760 --> 00:11:02,861
- Dan.
- ( cooks applauding )
264
00:11:02,895 --> 00:11:05,096
- Gordon: Let's go.
- Dan: I'm pumped right now.
265
00:11:05,131 --> 00:11:06,598
I'm definitely makin' my mom proud,
266
00:11:06,632 --> 00:11:07,932
I'm makin' my friends proud.
267
00:11:07,967 --> 00:11:09,668
I'm makin' my fraternity
brothers proud--
268
00:11:09,702 --> 00:11:11,469
I'm makin' all of North
Carolina proud right now.
269
00:11:11,504 --> 00:11:12,871
You know? I'm a happy guy.
270
00:11:12,905 --> 00:11:14,372
Describe the dish, please, Dan.
271
00:11:14,407 --> 00:11:17,842
I have a blackberry and mint turnover
272
00:11:17,877 --> 00:11:20,979
with a blackberry-mint fresh salad,
273
00:11:21,013 --> 00:11:24,582
blackberry gastrique, topped off with
a blackberry - vanilla whipped cream.
274
00:11:24,617 --> 00:11:26,317
Visually, it looks good.
275
00:11:26,352 --> 00:11:28,319
Love the color on that pastry.
276
00:11:28,354 --> 00:11:29,921
What did you brush on
the top, what's the glaze?
277
00:11:29,955 --> 00:11:32,857
Uh, that was an egg wash made of one egg
278
00:11:32,892 --> 00:11:34,926
and a little bit of heavy cream.
279
00:11:34,960 --> 00:11:36,895
What did you marinate
the blackberries in?
280
00:11:36,929 --> 00:11:39,831
Lemon juice and sugar.
281
00:11:39,865 --> 00:11:42,434
The pastry is delicious.
You know, it's crisp,
282
00:11:42,468 --> 00:11:45,036
it's buttery. Cream, delicious.
283
00:11:45,071 --> 00:11:47,138
I think you've done
the blackberries proud.
284
00:11:47,173 --> 00:11:48,873
I think you've done your mother proud.
285
00:11:48,908 --> 00:11:50,942
- How's that look from up there?
- Yummy.
286
00:11:50,976 --> 00:11:53,044
Yeah. I mean, the boy's done good.
287
00:11:53,079 --> 00:11:54,713
- Great job. Well done.
- Thank you, Chef.
288
00:12:02,354 --> 00:12:03,388
Visually, it looks like you have
289
00:12:03,422 --> 00:12:05,690
a really nice seal on the turnover.
290
00:12:05,725 --> 00:12:07,926
A good ratio of filling to the bread.
291
00:12:07,960 --> 00:12:09,461
Again, it's really nice and brown.
292
00:12:15,735 --> 00:12:17,802
This is quite delicious.
I love the dough.
293
00:12:17,837 --> 00:12:19,437
The texture serves you well,
294
00:12:19,472 --> 00:12:21,639
because you so many things on top of it.
295
00:12:21,674 --> 00:12:24,609
The berries, and the blackberry
cream taste delicious.
296
00:12:24,643 --> 00:12:25,677
I don't wanna stop eating.
297
00:12:25,711 --> 00:12:26,911
- Good job.
- Thank you, Chef.
298
00:12:26,946 --> 00:12:29,581
- Shaun: Good job, Dan.
- ( cooks applauding )
299
00:12:32,518 --> 00:12:35,286
The second dish we want
to examine further tonight
300
00:12:35,321 --> 00:12:36,921
is a pretty impressive display
301
00:12:36,956 --> 00:12:39,457
of many culinary techniques.
302
00:12:41,360 --> 00:12:43,628
Step forward, Tanorria.
303
00:12:43,662 --> 00:12:44,996
( applauding )
304
00:12:45,030 --> 00:12:46,464
Yes!
305
00:12:46,499 --> 00:12:49,667
This is my opportunity to
win my second mystery box
306
00:12:49,702 --> 00:12:52,270
and my mom is watching from the balcony.
307
00:12:52,304 --> 00:12:54,139
That is like icing on the cake.
308
00:12:54,173 --> 00:12:56,574
All right, Miss Tanorria.
What did you make?
309
00:12:56,609 --> 00:13:00,044
Tanorria: Today, I made for
you a grilled peach shortcake,
310
00:13:00,079 --> 00:13:02,614
with a peach caramel sauce,
311
00:13:02,648 --> 00:13:03,915
a vanilla bean whipped cream,
312
00:13:03,949 --> 00:13:05,717
and peach basil salsa.
313
00:13:05,751 --> 00:13:08,119
That caramel sauce looks
pretty darn delicious.
314
00:13:08,154 --> 00:13:10,188
- Is there peach purée in it as well?
- Yes.
315
00:13:10,222 --> 00:13:12,257
I made the peach basil sauce
316
00:13:12,291 --> 00:13:15,493
and then I folded that
into the caramel sauce.
317
00:13:19,932 --> 00:13:21,199
The sort of brightness and acidity
318
00:13:21,233 --> 00:13:22,967
from the fresh peaches and the basil
319
00:13:23,002 --> 00:13:25,937
really help compliment
that caramel sauce.
320
00:13:25,971 --> 00:13:28,506
The biscuit was nice and
buttery, they're flaky.
321
00:13:28,541 --> 00:13:30,341
I think the whipped cream was smart.
322
00:13:30,376 --> 00:13:31,676
Really nice effort. And I'm glad
323
00:13:31,710 --> 00:13:33,945
your mom, Frankie,
chose peaches for you,
324
00:13:33,979 --> 00:13:36,381
'cause I feel like we
get even more personality
325
00:13:36,415 --> 00:13:38,783
- from you out of this dish.
- Absolutely. Thank you.
326
00:13:40,619 --> 00:13:42,720
Tanorria, I love the fact that
you're grilling the peaches tonight,
327
00:13:42,755 --> 00:13:43,955
that's quite ambitious.
328
00:13:43,989 --> 00:13:45,557
And what did you
marinate the peaches in?
329
00:13:45,591 --> 00:13:50,128
Balsamic vinegar, lemon
juice, sugar and basil.
330
00:13:50,162 --> 00:13:51,830
Mm.
331
00:13:51,864 --> 00:13:53,998
Delicious. Really delicious.
332
00:13:54,033 --> 00:13:55,200
Shortcake needs a touch more cooking,
333
00:13:55,234 --> 00:13:56,835
a bit more color on there.
334
00:13:56,869 --> 00:13:59,237
Cream, delicious. Love what
you've done with the peaches.
335
00:13:59,271 --> 00:14:00,271
- Well done.
- Thank you, Chef.
336
00:14:00,306 --> 00:14:01,973
Thank you.
337
00:14:02,007 --> 00:14:03,107
- David: Good job, Tanorria.
- ( applauding )
338
00:14:03,142 --> 00:14:06,077
Good job.
339
00:14:06,111 --> 00:14:09,380
So the third dish that we
wanna take a closer look at...
340
00:14:09,415 --> 00:14:13,518
it's an elevated, stunning,
MasterChef-worthy dish.
341
00:14:13,552 --> 00:14:15,854
I believe he's become the king
of plating in this competition.
342
00:14:15,888 --> 00:14:19,023
Please step forward...
343
00:14:19,058 --> 00:14:20,825
Shaun.
344
00:14:20,860 --> 00:14:22,193
- Whew.
- ( cooks applauding )
345
00:14:22,228 --> 00:14:23,561
Shaun: I'm on cloud nine right now.
346
00:14:23,596 --> 00:14:25,530
The first time I ever
made homemade ricotta
347
00:14:25,564 --> 00:14:27,832
was from a recipe from
Richard Blais's book.
348
00:14:27,867 --> 00:14:31,102
And right now, on Chef
Blais's first night with us,
349
00:14:31,136 --> 00:14:32,537
I'm gonna impress him with this one.
350
00:14:32,571 --> 00:14:33,905
All right, so Shaun, what is this dish?
351
00:14:33,939 --> 00:14:36,708
Shaun: An egg yolk and
fresh ricotta ravioli,
352
00:14:36,742 --> 00:14:40,011
with a sage cream sauce,
balsamic reduction,
353
00:14:40,045 --> 00:14:42,814
crispy sage leaf, and
a crispy parmesan chip.
354
00:14:42,848 --> 00:14:45,283
What should it look like
when I cut into that ravioli?
355
00:14:45,317 --> 00:14:47,285
Well, it's gonna ooze
'cause of that egg yolk.
356
00:14:47,319 --> 00:14:49,220
Richard: You guarantee that I'm
gonna cut into this ravioli...
357
00:14:49,255 --> 00:14:51,256
- I guarantee it. - ...and it's gonna
ooze this egg, ricotta mixture?
358
00:14:51,290 --> 00:14:53,391
I guarantee it.
359
00:14:53,425 --> 00:14:55,994
- I guess we're gonna find out.
- Yes, Chef.
360
00:15:00,299 --> 00:15:02,467
Whew, big moment.
361
00:15:07,606 --> 00:15:09,641
- Beautiful.
- ( claps )
362
00:15:11,410 --> 00:15:13,378
- Well, you're an honest man, huh?
- Yes, Chef.
363
00:15:13,412 --> 00:15:15,747
Let's see if the taste
is as good as the texture.
364
00:15:19,752 --> 00:15:21,252
I love the texture of the yolk
365
00:15:21,287 --> 00:15:24,489
and then the silkiness
of the pasta itself.
366
00:15:24,523 --> 00:15:28,092
I'm not a big fan of,
you know, the fried herbs,
367
00:15:28,127 --> 00:15:30,161
except when it comes to sage.
368
00:15:30,195 --> 00:15:32,463
- Awesome. - I think this is
just an absolute lovely dish.
369
00:15:32,498 --> 00:15:34,799
Thank you very much, Chef.
370
00:15:36,101 --> 00:15:37,936
- Gordon: Shaun, why raviolis?
- I love raviolis,
371
00:15:37,970 --> 00:15:39,837
but I've never made an egg yolk ravioli.
372
00:15:39,872 --> 00:15:40,905
How long do you poach them for?
373
00:15:40,940 --> 00:15:41,906
Shaun: Just about 90 seconds.
374
00:15:41,941 --> 00:15:43,374
I know with egg yolk raviolis,
375
00:15:43,409 --> 00:15:45,543
you're just cooking the pasta dough.
376
00:15:45,577 --> 00:15:48,513
Um, you're not cooking the internal.
377
00:15:48,547 --> 00:15:50,448
Yeah. Um, Shaun, it's delicious.
378
00:15:50,482 --> 00:15:52,884
The ricotta is adventurous.
The egg yolk, sumptuous, rich.
379
00:15:52,918 --> 00:15:54,552
- It doesn't need the vinegar.
- Okay.
380
00:15:54,586 --> 00:15:55,920
But here's the thing,
381
00:15:55,955 --> 00:15:57,956
you're just getting
stronger and stronger.
382
00:15:57,990 --> 00:16:02,260
If you continue cooking
like this, Shaun,
383
00:16:02,294 --> 00:16:05,697
- it's gonna be tough to stop you.
- Thank you, Chef.
384
00:16:05,731 --> 00:16:08,333
- ( applauding )
- Shaun: Whoo!
385
00:16:15,574 --> 00:16:17,041
Gordon: Well done, Dan, Tanorria, Shaun.
386
00:16:17,076 --> 00:16:18,509
The three of you really showed us
387
00:16:18,544 --> 00:16:20,678
that you belong in the top five.
388
00:16:20,713 --> 00:16:23,715
Richard: The person who
made the best dish tonight,
389
00:16:23,749 --> 00:16:26,951
the home cook who's going
to get a huge advantage...
390
00:16:28,120 --> 00:16:30,088
Congratulations...
391
00:16:34,917 --> 00:16:37,452
The person who made
the best dish tonight,
392
00:16:37,486 --> 00:16:40,355
and the home cook who's
going to get a huge advantage.
393
00:16:42,491 --> 00:16:44,492
That person is...
394
00:16:47,763 --> 00:16:50,966
- Shaun.
- ( grunts ) Yes! Yes!
395
00:16:51,000 --> 00:16:54,369
Third time's a charm. I
won three mystery boxes.
396
00:16:54,403 --> 00:16:56,504
Not only did I impress the judges,
397
00:16:56,539 --> 00:17:00,075
including one of my culinary
idols, Chef Richard Blais,
398
00:17:00,109 --> 00:17:02,577
my mom got to see what
I am actually made of.
399
00:17:02,612 --> 00:17:04,713
Karen, you must be beaming with joy.
400
00:17:04,747 --> 00:17:06,414
- I am.
- Gordon: Well done.
401
00:17:06,449 --> 00:17:08,650
Uh, right, we have to say goodbye
402
00:17:08,684 --> 00:17:13,054
to our very special VIP guests
this evening. It's been an honor.
403
00:17:13,089 --> 00:17:16,024
Please come downstairs and say goodbye.
404
00:17:18,661 --> 00:17:20,195
Having Mikey in the kitchen with me
405
00:17:20,229 --> 00:17:22,197
gave me extra motivation
406
00:17:22,231 --> 00:17:24,165
to push myself through to the finale.
407
00:17:24,200 --> 00:17:26,167
Not just for me, but for my kids.
408
00:17:26,202 --> 00:17:29,004
- Bye.
- Bye, gorgeous. Amazing.
409
00:17:29,038 --> 00:17:31,172
Shaun, head on up to the balcony.
410
00:17:31,207 --> 00:17:32,941
My favorite spot in the kitchen.
411
00:17:32,975 --> 00:17:36,211
Gordon: You are
officially in the top four.
412
00:17:36,245 --> 00:17:40,382
So Shaun is safe and sound
up there on the balcony.
413
00:17:40,416 --> 00:17:41,983
But the four of you
414
00:17:42,018 --> 00:17:43,885
will have to cook in the next challenge
415
00:17:43,919 --> 00:17:46,254
which is an elimination challenge.
416
00:17:46,288 --> 00:17:50,225
That means one of you
will be going home tonight.
417
00:17:50,259 --> 00:17:53,628
Now, tonight, you're gonna
show us what you can do
418
00:17:53,663 --> 00:17:56,831
with the wealth of
food at your fingertips.
419
00:17:56,866 --> 00:17:58,166
Hmm.
420
00:17:58,200 --> 00:18:00,835
The MasterChef pantry
is packed with anything
421
00:18:00,870 --> 00:18:02,470
that a chef could dream of working with.
422
00:18:02,505 --> 00:18:06,975
Grab up to 20 ingredients
to make anything you want.
423
00:18:07,009 --> 00:18:08,610
Nice.
424
00:18:08,644 --> 00:18:09,944
Richard: This competition
is close to the finish line,
425
00:18:09,979 --> 00:18:11,546
and I wanna see what you can do
426
00:18:11,580 --> 00:18:13,748
with no constraints.
427
00:18:13,783 --> 00:18:16,317
Christina: We're giving you
full creative freedom tonight.
428
00:18:16,352 --> 00:18:19,220
You guys need to think big.
429
00:18:19,255 --> 00:18:20,588
Richard: You'll now have 60 minutes
430
00:18:20,623 --> 00:18:22,957
to make us a MasterChef-worthy dish.
431
00:18:22,992 --> 00:18:24,793
- Is everybody ready?
- Cooks: Yes, Chef.
432
00:18:24,827 --> 00:18:27,162
Your one hour...
433
00:18:27,196 --> 00:18:30,298
- starts now.
- ( ticks )
434
00:18:30,332 --> 00:18:33,468
Gordon: 20 ingredients, not 21.
435
00:18:33,502 --> 00:18:36,037
Oh, Lord. Lord, Lord, Lord, Lord.
436
00:18:36,072 --> 00:18:38,373
David: To have my daughter
see me lose the mystery box,
437
00:18:38,407 --> 00:18:39,574
I'm really fired up.
438
00:18:39,608 --> 00:18:41,176
So right now, I'm bringin' the heat.
439
00:18:41,210 --> 00:18:42,677
We gotta make somethin' beautiful.
440
00:18:42,712 --> 00:18:44,746
Shaun made ravioli in
a previous challenge,
441
00:18:44,780 --> 00:18:46,848
I just wanna show the judges
that he's not the only one
442
00:18:46,882 --> 00:18:48,950
that can make great handmade pasta.
443
00:18:48,984 --> 00:18:51,720
- Dan: Anything we want? - This is
an awesome opportunity right now.
444
00:18:51,754 --> 00:18:53,555
- We can cook anything.
- ( ticks )
445
00:18:53,589 --> 00:18:55,623
I really wanna make
an Asian-inspired dish.
446
00:18:55,658 --> 00:18:58,093
There's no salmon? I need some fish.
447
00:18:58,127 --> 00:19:00,929
So I just grab the first
fish I see-- it's trout.
448
00:19:00,963 --> 00:19:02,897
Not sure how I'm gonna make this work
449
00:19:02,932 --> 00:19:04,299
but I'm gonna give it a shot.
450
00:19:04,333 --> 00:19:05,934
- Gordon: David, you good?
- I'm so good.
451
00:19:05,968 --> 00:19:07,802
Gordon: 55 minutes remaining.
452
00:19:07,837 --> 00:19:10,638
- Now, stop the clock.
- ( ticks )
453
00:19:10,673 --> 00:19:13,842
All of you, stop there.
454
00:19:13,876 --> 00:19:15,343
Come on, we're never gonna make
455
00:19:15,377 --> 00:19:18,313
an elimination challenge that easy.
456
00:19:18,347 --> 00:19:21,182
- David: Oh, God.
- Gordon: Come on, please.
457
00:19:21,217 --> 00:19:23,251
Christina: Now, you
each got to grab up to 20
458
00:19:23,285 --> 00:19:25,420
of your dream ingredients,
459
00:19:25,454 --> 00:19:27,756
but technically, we never said
460
00:19:27,790 --> 00:19:31,392
who would be cooking with which basket.
461
00:19:31,427 --> 00:19:32,494
( chuckles )
462
00:19:32,528 --> 00:19:34,129
Tonight, you will each be cooking
463
00:19:34,163 --> 00:19:37,532
with someone else's dream basket.
464
00:19:37,566 --> 00:19:39,734
And those ingredients
you just picked out
465
00:19:39,769 --> 00:19:42,303
could soon be someone else's nightmare.
466
00:19:42,338 --> 00:19:46,007
I'm distraught because
my basket is so amazing.
467
00:19:46,041 --> 00:19:48,376
It's not just gettin' a bad basket,
468
00:19:48,410 --> 00:19:50,445
I'm mad that someone's gonna get mine.
469
00:19:50,479 --> 00:19:53,882
And the decision of who
will get which basket
470
00:19:53,916 --> 00:19:56,284
is up to...
471
00:19:56,318 --> 00:19:58,853
- Shaun.
- ( chuckles )
472
00:19:58,888 --> 00:20:00,789
- Oh.
- Thank you.
473
00:20:00,823 --> 00:20:03,391
- Right, Shaun, head on down, please.
- Yes, Chef.
474
00:20:03,425 --> 00:20:06,694
Gordon: Inspect every
one of these baskets,
475
00:20:06,729 --> 00:20:09,964
- then move them around.
- I am pumped right now.
476
00:20:09,999 --> 00:20:11,566
I am in complete control.
477
00:20:11,600 --> 00:20:13,368
I get to throw everybody off their game.
478
00:20:13,402 --> 00:20:16,304
This is my chance to fire some shots.
479
00:20:16,338 --> 00:20:18,039
- Hi, Tanorria.
- Hello, love.
480
00:20:18,073 --> 00:20:19,641
What is in that basket, Tanorria?
481
00:20:19,675 --> 00:20:21,075
I have some crab and shrimp
482
00:20:21,110 --> 00:20:23,178
to make deconstructed jambalaya.
483
00:20:23,212 --> 00:20:26,481
- Deconstructed jambalaya? Oh, my.
Gettin' fancy. - Christina: Ooh.
484
00:20:26,515 --> 00:20:28,650
There's some crab in there,
there's shrimp in there.
485
00:20:28,684 --> 00:20:30,785
- Who's got the skill? - Shaun: It's
definitely gonna take some work.
486
00:20:30,820 --> 00:20:31,953
I'm gonna give this one to Dan,
487
00:20:31,987 --> 00:20:34,856
and see how he can finesse it.
488
00:20:34,890 --> 00:20:37,559
Gordon: Right, Brandi,
that basket looks exciting.
489
00:20:37,593 --> 00:20:40,295
- What's in there?
- A rack of lamb,
490
00:20:40,329 --> 00:20:42,964
oranges, thyme, beef stock.
491
00:20:42,998 --> 00:20:44,065
Wow. Beautiful basket.
492
00:20:44,099 --> 00:20:45,533
This is kind of a tiny rack of lamb.
493
00:20:45,568 --> 00:20:47,936
I'm wondering how
they're gonna handle that.
494
00:20:48,971 --> 00:20:50,972
Shaun has picked up Brandi's basket.
495
00:20:51,006 --> 00:20:53,007
Where's he going?
496
00:20:53,042 --> 00:20:55,610
- Shaun: There you go, Tanorria.
- Tanorria, rack of lamb.
497
00:20:55,644 --> 00:20:57,212
Shaun: I think that
she might overcook it.
498
00:20:57,246 --> 00:20:59,314
Gordon: Wow. Okay.
499
00:20:59,348 --> 00:21:02,250
David. What's up, Vegas?
500
00:21:02,284 --> 00:21:04,953
Got some shrimp, crab, flour,
501
00:21:04,987 --> 00:21:06,855
got some parm in here? Hmm.
502
00:21:06,889 --> 00:21:09,591
- This one is actually a good basket.
- Obviously.
503
00:21:09,625 --> 00:21:11,092
( chuckles )
504
00:21:11,126 --> 00:21:13,161
Shaun: He's got the
high-end stuff in here.
505
00:21:13,195 --> 00:21:14,729
I'm wonderin' how this person's
506
00:21:14,763 --> 00:21:16,965
gonna work out of her comfort zone.
507
00:21:16,999 --> 00:21:18,099
Here you go, Brandi.
508
00:21:18,133 --> 00:21:20,602
Gordon: You're in control.
509
00:21:20,636 --> 00:21:23,338
- Dan, Dan, Dan...
- Dan, what's in there?
510
00:21:23,372 --> 00:21:26,407
Kohlrabies, I got some
rice, I got some ginger,
511
00:21:26,442 --> 00:21:28,409
- and a lot of other surprises.
- Gordon: Right.
512
00:21:28,444 --> 00:21:30,645
Is this some packaged smoked trout, Dan?
513
00:21:30,679 --> 00:21:33,281
( chuckles ) This your only protein?
514
00:21:33,315 --> 00:21:36,451
- Yep.
- Oh, you made my job easy.
515
00:21:36,485 --> 00:21:37,819
This is a pretty weak basket,
516
00:21:37,853 --> 00:21:39,087
there's not a lot in there.
517
00:21:39,121 --> 00:21:42,323
This one's goin' to David.
518
00:21:42,358 --> 00:21:44,158
- All right.
- I'm trying to figure out
519
00:21:44,193 --> 00:21:45,460
why you wouldn't give it to Brandi.
520
00:21:45,494 --> 00:21:47,829
I know David gets easily frustrated.
521
00:21:47,863 --> 00:21:50,865
My main goal today is to
throw David off his game.
522
00:21:50,900 --> 00:21:52,233
Get him so flustered
523
00:21:52,268 --> 00:21:54,736
that he cannot come back from it.
524
00:21:54,770 --> 00:21:56,704
( chuckles )
525
00:21:56,739 --> 00:21:59,974
- Christina: Shaun, what's your thinking?
- I wanna win Vegas first.
526
00:22:00,009 --> 00:22:02,577
That's why I gave David
the toughest basket.
527
00:22:02,611 --> 00:22:05,947
You don't make a lotta sense, brother.
528
00:22:05,981 --> 00:22:07,448
I'm just sayin' you don't make sense.
529
00:22:07,483 --> 00:22:09,050
Dude, it's a competition.
530
00:22:09,084 --> 00:22:10,685
You've been playing your
strategies the whole time.
531
00:22:10,719 --> 00:22:13,221
You're an idiot. You're
a ( bleep ) idiot.
532
00:22:13,255 --> 00:22:15,156
- Oh...
- Shaun: Personal attacks, David?
533
00:22:15,190 --> 00:22:16,557
You're gonna get mad like that?
534
00:22:16,592 --> 00:22:17,892
- I am.
- That's all right.
535
00:22:17,927 --> 00:22:20,628
( chuckles )
536
00:22:20,663 --> 00:22:21,729
Ooh...
537
00:22:22,798 --> 00:22:24,265
Rattled some cages.
538
00:22:24,300 --> 00:22:26,234
No, I mean this idiot doesn't
even get a ( bleep ) protein
539
00:22:26,268 --> 00:22:29,003
and I get this that he ( bleep )
up? No, it's bull ( bleep ).
540
00:22:29,038 --> 00:22:31,239
- David, you okay?
- Not at all.
541
00:22:31,273 --> 00:22:35,076
- Come on. - He's like,
"Oh, smoked trout and some Asian stuff."
542
00:22:35,110 --> 00:22:37,345
It's just bull ( bleep ). It's a joke.
543
00:22:37,379 --> 00:22:40,648
Wow. David--
tonight,
544
00:22:40,683 --> 00:22:42,383
prove that you're good enough
545
00:22:42,418 --> 00:22:44,552
to cook with whatever
you've got in that basket.
546
00:22:46,855 --> 00:22:51,759
- Right, Shaun, head up to the balcony.
- Thank you, Chef.
547
00:22:51,794 --> 00:22:53,962
Shaun: I think one of the
reasons David is pissed off
548
00:22:53,996 --> 00:22:55,530
is 'cause I beat him at his own game.
549
00:22:55,564 --> 00:22:57,498
He's a poker player, he's a strategist.
550
00:22:57,533 --> 00:22:59,167
And I just beat him with strategy.
551
00:22:59,201 --> 00:23:01,569
I got him frustrated,
so what's gonna happen
552
00:23:01,603 --> 00:23:04,505
with this smoked trout
is anybody's guess.
553
00:23:04,540 --> 00:23:05,606
Right, so is everybody ready?
554
00:23:05,641 --> 00:23:06,941
All: Yes, Chef.
555
00:23:06,976 --> 00:23:09,644
Gordon: 55 minutes remaining, guys.
556
00:23:09,678 --> 00:23:11,579
Your time starts now.
557
00:23:11,613 --> 00:23:14,215
- Continue.
- Christina: Clock starts again, guys.
558
00:23:17,019 --> 00:23:18,853
Gordon: Come on, David. You can do this.
559
00:23:18,887 --> 00:23:21,122
- ( groans )
- Gordon: It's a tough one tonight.
560
00:23:21,156 --> 00:23:22,523
They're shopping in the pantry
561
00:23:22,558 --> 00:23:24,726
and they're picking their
best sought-after ingredients
562
00:23:24,760 --> 00:23:27,595
and then bang, they had to swap baskets.
563
00:23:27,629 --> 00:23:31,032
- That's devastating. - David: You're so
lucky he didn't give you that basket.
564
00:23:31,066 --> 00:23:33,201
Christina: This is
top five of MasterChef.
565
00:23:33,235 --> 00:23:35,103
And part of being in this kitchen
566
00:23:35,137 --> 00:23:36,204
is being up against it.
567
00:23:36,238 --> 00:23:38,306
We have thrown curve balls at them
568
00:23:38,340 --> 00:23:40,775
- since they started cooking in
this competition. - Gordon: Yep. Yes.
569
00:23:40,809 --> 00:23:43,344
What I'm looking for tonight
is to see them experimenting.
570
00:23:43,379 --> 00:23:45,246
Start putting together ingredients
571
00:23:45,280 --> 00:23:47,682
that they've never ever put
together so far in this competition.
572
00:23:47,716 --> 00:23:50,251
It's just not fair. All this
time I spend away from my daughter
573
00:23:50,285 --> 00:23:52,120
I have this happen to me.
574
00:23:52,154 --> 00:23:54,055
What is going on with David?
575
00:23:54,089 --> 00:23:55,857
I mean, he is upset.
576
00:23:55,891 --> 00:23:57,358
Can't function with this.
577
00:23:57,393 --> 00:23:59,127
Cooking angry is not a way
578
00:23:59,161 --> 00:24:02,163
- to go into this challenge here.
- Christina: No.
579
00:24:02,197 --> 00:24:04,532
Richard: He's in his own head.
580
00:24:04,566 --> 00:24:07,301
( sighs ) Forget it.
581
00:24:09,605 --> 00:24:11,706
Richard: He's takin' his apron off.
582
00:24:11,740 --> 00:24:13,141
Christina: David's walking out.
583
00:24:13,175 --> 00:24:16,477
Gordon: David? David?
584
00:24:16,512 --> 00:24:18,379
David?
585
00:24:20,516 --> 00:24:22,417
David, stay here. Come here.
586
00:24:22,451 --> 00:24:24,452
- David?
- Wow.
587
00:24:24,486 --> 00:24:28,189
- It worked.
- Bye, David. Peace out.
588
00:24:28,223 --> 00:24:32,193
That is not the attitude of
America's next MasterChef.
589
00:24:32,227 --> 00:24:33,928
Gordon: Wait, wait, wait, wait.
590
00:24:33,962 --> 00:24:36,531
- David? David?
- David: It's too late now.
591
00:24:41,708 --> 00:24:43,242
( sighs ) Forget it.
592
00:24:43,276 --> 00:24:46,745
Where's--
where's David?
593
00:24:46,780 --> 00:24:48,547
Uh, David's walkin' off.
594
00:24:48,582 --> 00:24:51,150
- Gordon: David? David?
- Oh...
595
00:24:51,184 --> 00:24:53,018
David, come here.
596
00:24:53,053 --> 00:24:54,820
David?
597
00:24:54,854 --> 00:24:56,789
Wait, wait, wait, wait.
598
00:24:56,823 --> 00:24:58,090
- It worked.
- David: It's fine.
599
00:24:58,124 --> 00:25:00,726
- David. Come here.
- It's too late now.
600
00:25:02,095 --> 00:25:04,530
In six years of working
on this competition,
601
00:25:04,564 --> 00:25:06,198
nobody has ever quit.
602
00:25:06,232 --> 00:25:08,100
And I've seen it all. I've never
seen anyone get the shaft like this.
603
00:25:08,134 --> 00:25:10,202
- This is ( bleep ) crazy.
- Okay, listen to me.
604
00:25:11,605 --> 00:25:12,938
Ahem.
605
00:25:12,973 --> 00:25:16,342
You are there up against
one, two, three individuals.
606
00:25:16,376 --> 00:25:18,243
And you are good enough to do this.
607
00:25:18,278 --> 00:25:20,145
I am not gonna let you walk out
of this competition like that.
608
00:25:20,180 --> 00:25:22,114
You are better than that.
609
00:25:22,148 --> 00:25:23,749
I've got too much respect for you,
610
00:25:23,783 --> 00:25:25,851
and what you've done, where you've
come from in this competition
611
00:25:25,885 --> 00:25:29,488
to see you walk through that door now.
612
00:25:29,522 --> 00:25:31,290
I don't have egg, I
don't have any crumb--
613
00:25:31,324 --> 00:25:33,959
I've got nothing, man.
No idea what to do.
614
00:25:33,994 --> 00:25:36,228
Stop that. Yes, it's bad.
615
00:25:36,262 --> 00:25:38,097
Yes, you're down.
616
00:25:38,131 --> 00:25:40,466
But you can pull this back.
617
00:25:40,500 --> 00:25:42,067
And if you think you've
been on your ass before,
618
00:25:42,102 --> 00:25:44,603
I've been there many times.
619
00:25:44,638 --> 00:25:46,105
Forget everything else now.
620
00:25:46,139 --> 00:25:47,740
There's definitely
something you can salvage
621
00:25:47,774 --> 00:25:49,141
out of those ingredients.
622
00:25:49,175 --> 00:25:51,610
Come on, you are not gonna quit.
623
00:25:51,645 --> 00:25:54,046
Okay? You can do this.
624
00:25:54,080 --> 00:25:56,582
Gordon: Hey, are you with me? Come on.
625
00:25:56,616 --> 00:25:59,118
I have no idea. I really don't.
626
00:25:59,152 --> 00:26:00,486
Shaun: I want David gone.
627
00:26:00,520 --> 00:26:02,921
He has no respect for
anybody except himself.
628
00:26:02,956 --> 00:26:04,323
Be here to compete with integrity,
629
00:26:04,357 --> 00:26:06,258
or get the hell outta the kitchen.
630
00:26:06,292 --> 00:26:09,028
I would approach this, I would just
start fresh and cook from instinct.
631
00:26:09,062 --> 00:26:10,562
( whispers ) Yeah.
632
00:26:10,597 --> 00:26:12,865
Dan: David, man, the
basket's not that bad.
633
00:26:12,899 --> 00:26:14,700
And honestly, throwing
a temper tantrum's
634
00:26:14,734 --> 00:26:16,368
not gonna help anything, dude.
635
00:26:16,403 --> 00:26:18,437
I'm like, 10 years
younger than you, bro.
636
00:26:18,471 --> 00:26:19,872
Get your ( bleep ) together.
637
00:26:19,906 --> 00:26:22,207
Just imagine this is for Liliana and you
638
00:26:22,242 --> 00:26:25,077
and you had to make something
for your daughter for the weekend.
639
00:26:27,914 --> 00:26:31,617
I'm gonna try to make
a curry-style rice
640
00:26:31,651 --> 00:26:33,385
with the baby kohlrabi greens.
641
00:26:33,420 --> 00:26:35,788
And the flaked trout inside the rice.
642
00:26:35,822 --> 00:26:38,791
- Look at me. Come on, don't give up.
- Thank you, Chef.
643
00:26:38,825 --> 00:26:40,926
Come on, let's go.
644
00:26:46,633 --> 00:26:50,636
We are just under halfway, guys.
645
00:26:50,670 --> 00:26:52,271
That's some paper-thin
pasta, Brandi. Good job.
646
00:26:52,305 --> 00:26:55,074
Thank you. Last roll.
647
00:26:55,108 --> 00:26:57,109
- Miss Brandi.
- Yes, Chef.
648
00:26:57,143 --> 00:26:58,911
You are cooking with David's basket.
649
00:26:58,945 --> 00:27:00,512
Are you confident
with your dish tonight?
650
00:27:00,547 --> 00:27:02,715
I would have been more confident
with my basket, obviously.
651
00:27:02,749 --> 00:27:04,249
But it's looking pretty good.
652
00:27:04,284 --> 00:27:05,951
I've got my ravioli
rolled out and filled.
653
00:27:05,985 --> 00:27:08,220
That's my crab ricotta filling
654
00:27:08,254 --> 00:27:10,889
and I'm making a crab
Alfredo sauce for it.
655
00:27:10,924 --> 00:27:13,058
So I'm really tryin' to
highlight the crab in this dish.
656
00:27:13,093 --> 00:27:14,927
Have you made ravioli before?
657
00:27:14,961 --> 00:27:16,929
It's not something
that I do all the time,
658
00:27:16,963 --> 00:27:18,597
but my kids love Alfredo sauce
659
00:27:18,631 --> 00:27:20,065
and my son loves the stuff.
660
00:27:20,100 --> 00:27:22,868
- Brandi, good luck.
- Thank you, Chef.
661
00:27:22,902 --> 00:27:24,436
Mm. Oh, that's good.
662
00:27:24,471 --> 00:27:25,971
- Tanorria?
- Yes, Chef.
663
00:27:26,005 --> 00:27:28,807
- Tell me about the dish.
- I got Brandi's basket.
664
00:27:28,842 --> 00:27:32,544
I'm going to do a crusted
rack of lamb pesto,
665
00:27:32,579 --> 00:27:35,581
with the celery root
tops, some rainbow carrots,
666
00:27:35,615 --> 00:27:38,283
and I'm getting ready to
make a celery root purée.
667
00:27:38,318 --> 00:27:39,952
- Looks beautiful.
- Thank you, Chef.
668
00:27:39,986 --> 00:27:42,554
- You got 18 minutes to go. Good luck.
- Yes, Chef.
669
00:27:42,589 --> 00:27:45,224
( sizzling )
670
00:27:46,893 --> 00:27:49,828
All right, Dan. You're
cooking with Tanorria's basket.
671
00:27:49,863 --> 00:27:53,899
You've got crab, you've
got shrimp, slab bacon.
672
00:27:53,933 --> 00:27:55,567
Are these flavors that
you're familiar with?
673
00:27:55,602 --> 00:27:57,770
- I never really cook with shrimp.
- Okay.
674
00:27:57,804 --> 00:27:59,571
But I'm gonna go
the jambalaya route--
675
00:27:59,606 --> 00:28:01,774
try and make a deconstructed jambalaya.
676
00:28:03,476 --> 00:28:05,711
You're gonna just take Tanorria's idea?
677
00:28:05,745 --> 00:28:08,147
Uh, I don't wanna copy Tanorria exactly.
678
00:28:08,181 --> 00:28:11,016
- This'll definitely be my own
version of shrimp. - Okay.
679
00:28:11,050 --> 00:28:13,719
Keep in mind, we want to see
all of your culinary skills
680
00:28:13,753 --> 00:28:15,254
and technique across this dish.
681
00:28:15,288 --> 00:28:17,055
So push your mind a lot further
682
00:28:17,090 --> 00:28:19,024
than I think you're probably
pushing it right now.
683
00:28:19,058 --> 00:28:20,692
- All right. Thank you, Chef.
- Good luck.
684
00:28:20,727 --> 00:28:23,128
( chuckles ) Oh, Dan...
685
00:28:26,499 --> 00:28:27,800
Brandi: What's our time, Shaun?
686
00:28:27,834 --> 00:28:30,169
Little over five minutes left, guys.
687
00:28:30,203 --> 00:28:31,937
Now, what do you guys see out there?
688
00:28:31,971 --> 00:28:33,472
Well, I mean, in Shaun's private
world, he's targeted David.
689
00:28:33,506 --> 00:28:36,041
Gordon: But this guy can
cook. And he can bring it back.
690
00:28:36,075 --> 00:28:38,577
- We haven't seen a pasta from
Brandi yet. - Gordon: Yeah.
691
00:28:38,611 --> 00:28:42,514
I'm curious how she will
infuse her personality.
692
00:28:42,549 --> 00:28:43,715
Gordon: Last minute, guys.
693
00:28:43,750 --> 00:28:45,951
Shaun: Go guys, finish strong.
694
00:28:45,985 --> 00:28:50,189
- What's at stake is a place
in the top four. - Christina: Focus.
695
00:28:50,223 --> 00:28:51,857
Tidy up, finesse.
696
00:28:51,891 --> 00:28:54,359
Gordon: Last little touches. Come on.
697
00:28:57,497 --> 00:29:00,365
- ( ticks )
- Judges: Ten, nine, eight,
698
00:29:00,400 --> 00:29:03,068
seven, six, five,
699
00:29:03,102 --> 00:29:06,705
four, three, two, one...
700
00:29:06,739 --> 00:29:08,774
Gordon: And stop.
701
00:29:08,808 --> 00:29:11,376
- ( cooks applauding )
- Well done.
702
00:29:14,480 --> 00:29:17,115
Right. First up, David.
703
00:29:18,852 --> 00:29:22,254
Tanorria: David had a temper
tantrum and lost precious time.
704
00:29:22,288 --> 00:29:24,389
Getting upset is
absolutely gonna hurt him.
705
00:29:24,424 --> 00:29:26,191
You put your emotions on the plate.
706
00:29:26,226 --> 00:29:29,228
And right now, David's
emotions are ugly.
707
00:29:32,465 --> 00:29:34,666
Let's get straight to the point.
708
00:29:34,701 --> 00:29:38,036
You were dealt a dysfunctional card.
709
00:29:38,071 --> 00:29:40,339
Then you turn your back
on this competition.
710
00:29:40,373 --> 00:29:43,542
All those challenges,
all those competitions,
711
00:29:43,576 --> 00:29:45,611
and endless hours in this kitchen,
712
00:29:45,645 --> 00:29:49,848
to give it up 'cause
he ( bleep ) you off.
713
00:29:49,883 --> 00:29:53,585
How many times have you dealt
dysfunctional cards and got rid of them?
714
00:29:53,620 --> 00:29:56,722
- Millions.
- You do it for a living!
715
00:29:56,756 --> 00:29:59,524
So to watch that take place there,
716
00:29:59,559 --> 00:30:02,160
David, I'm gonna
be brutally honest--
717
00:30:02,195 --> 00:30:05,364
depending on what you did to that plate,
718
00:30:05,398 --> 00:30:07,766
this could be the last time you cook
719
00:30:07,800 --> 00:30:10,969
inside the MasterChef kitchen.
720
00:30:11,004 --> 00:30:12,804
Sounds like my fate is sealed.
721
00:30:17,550 --> 00:30:19,650
Let's get straight to the point.
722
00:30:19,684 --> 00:30:22,486
Depending on what you did to that plate,
723
00:30:22,521 --> 00:30:25,156
this could be the last time you cook
724
00:30:25,190 --> 00:30:27,625
inside the MasterChef kitchen.
725
00:30:27,659 --> 00:30:28,926
Whew.
726
00:30:28,960 --> 00:30:31,862
Sounds like my fate is sealed.
727
00:30:31,897 --> 00:30:35,399
- Describe the dish.
- I have a smoked trout in endive,
728
00:30:35,433 --> 00:30:37,735
with bean sprouts, and curry sauce.
729
00:30:37,769 --> 00:30:39,403
sautéed kohlrabi greens,
730
00:30:39,437 --> 00:30:42,439
curried rice with blood
orange segments and trout skin.
731
00:30:51,049 --> 00:30:52,583
Gordon: Here's the thing--
it needs a bit more acidity.
732
00:30:52,617 --> 00:30:54,718
Don't be scared of using
that ginger in there.
733
00:30:54,753 --> 00:30:56,187
I love what you've done with the greens.
734
00:30:56,221 --> 00:30:58,422
Rice, seasoned delicious,
cooked properly.
735
00:30:58,456 --> 00:31:01,025
But I don't know what the dish is.
736
00:31:01,059 --> 00:31:04,328
It's just a bad plate from
a dysfunctional basket.
737
00:31:05,830 --> 00:31:09,133
I'm glad you didn't
leave this competition.
738
00:31:09,167 --> 00:31:11,235
And whatever the result is,
739
00:31:11,269 --> 00:31:14,772
cut the crap and get in the game.
740
00:31:14,806 --> 00:31:16,574
Yes, Chef.
741
00:31:25,150 --> 00:31:27,084
Hmm.
742
00:31:27,118 --> 00:31:29,119
There's a lot of flavor in here.
743
00:31:29,154 --> 00:31:32,590
Uh, the salt from the trout
is helping season the dish.
744
00:31:32,624 --> 00:31:34,792
It's a little mashed up,
it's a little confusing.
745
00:31:34,826 --> 00:31:37,962
You wasted some time with
the sort of personal meltdown
746
00:31:37,996 --> 00:31:39,463
that you had over there.
747
00:31:39,497 --> 00:31:41,298
I'm a little shocked, to be
honest, at first impression.
748
00:31:41,333 --> 00:31:43,167
Especially seeing your
daughter in here earlier
749
00:31:43,201 --> 00:31:45,269
which was an incredibly
touching moment for me--
750
00:31:45,303 --> 00:31:47,304
I got goosebumps, I was crying.
751
00:31:47,339 --> 00:31:49,340
With her watching, I really
wanted to impress her.
752
00:31:49,374 --> 00:31:51,408
And even though she was impressed,
753
00:31:51,443 --> 00:31:52,876
I didn't feel like it was enough.
754
00:31:52,911 --> 00:31:54,912
I wanted to be up here
and her to be proud.
755
00:31:54,946 --> 00:31:57,147
So with that happening
and then coming into this,
756
00:31:57,182 --> 00:31:59,583
it was just like I was beaten down.
757
00:31:59,618 --> 00:32:01,118
You know what? Now we're gettin' to it.
758
00:32:01,152 --> 00:32:02,853
That makes sense. Now
you're bein' honest.
759
00:32:02,887 --> 00:32:05,022
Listen, I think you got
a challenging basket.
760
00:32:05,056 --> 00:32:06,857
A sign of a great chef
is taking that challenge
761
00:32:06,891 --> 00:32:09,326
and running with it and creating
some great delicious food.
762
00:32:09,361 --> 00:32:11,462
But all in all, it tastes
better than it looks.
763
00:32:11,496 --> 00:32:13,063
Thank you, Chef.
764
00:32:13,098 --> 00:32:15,266
( cooks applauding )
765
00:32:15,300 --> 00:32:17,101
David does not deserve to be here.
766
00:32:17,135 --> 00:32:18,535
He has not earned my respect.
767
00:32:18,570 --> 00:32:20,037
And whether he leaves or not,
768
00:32:20,071 --> 00:32:21,772
which it looks like he's
on his way out the door,
769
00:32:21,806 --> 00:32:23,807
I definitely accomplished my mission.
770
00:32:23,842 --> 00:32:26,043
He's not gonna be the same after this.
771
00:32:29,147 --> 00:32:31,081
Next up, Tanorria, please. Let's go.
772
00:32:31,116 --> 00:32:32,850
( cooks applauding )
773
00:32:32,884 --> 00:32:35,319
Tanorria: I hope I cooked the
lamb the way it needs to be cooked.
774
00:32:35,353 --> 00:32:37,154
There's only four of us left right now.
775
00:32:37,188 --> 00:32:38,355
And the judges are paying attention
776
00:32:38,390 --> 00:32:40,524
to the smallest details.
777
00:32:40,558 --> 00:32:42,326
I cannot mess this up today.
778
00:32:42,360 --> 00:32:45,362
- Tanorria, describe the dish, please.
- I have for you
779
00:32:45,397 --> 00:32:49,800
a celery root and parsley
marinated lamb chop,
780
00:32:49,834 --> 00:32:52,436
brown butter celery root purée,
781
00:32:52,470 --> 00:32:54,104
some roasted carrots,
782
00:32:54,139 --> 00:32:56,340
and a carrot and parsley salad.
783
00:32:56,374 --> 00:32:58,442
Visually, it looks beautiful.
Let's get that right.
784
00:32:58,476 --> 00:33:00,544
You got the Rolls-Royce cut there.
785
00:33:00,578 --> 00:33:02,179
It's got that finesse.
786
00:33:04,316 --> 00:33:06,083
Yep, it's cooked beautifully.
787
00:33:06,117 --> 00:33:10,020
- What's in that marinade?
- I did some celery root tops,
788
00:33:10,055 --> 00:33:12,890
parsley, thyme, olive
oil, salt and pepper.
789
00:33:15,293 --> 00:33:18,629
Listen, the dish is good.
The lamb tastes delicious.
790
00:33:18,663 --> 00:33:20,698
And the flavor is incredible.
791
00:33:20,732 --> 00:33:22,733
Your purée is smooth.
792
00:33:22,767 --> 00:33:24,868
Love what you did with
the celery root top.
793
00:33:24,903 --> 00:33:27,404
- Really strong. Thank you.
- Thank you.
794
00:33:36,047 --> 00:33:40,984
Lamb is delicious. That rub that
you put on the chop is great.
795
00:33:41,019 --> 00:33:42,419
I love the sweetness and the earthiness
796
00:33:42,454 --> 00:33:43,954
from the carrots in the salad.
797
00:33:43,988 --> 00:33:46,690
I get you on this dish for sure.
798
00:33:46,725 --> 00:33:48,525
- Nice job.
- Thank you.
799
00:33:48,560 --> 00:33:50,894
- ( cooks applauding )
- Good job, Tanorria.
800
00:33:53,898 --> 00:33:58,001
So the next home cook's dish
we want to try... Brandi.
801
00:33:58,036 --> 00:33:59,503
Brandi: I think I've
made a really good dish,
802
00:33:59,537 --> 00:34:01,705
but this is the MasterChef kitchen,
803
00:34:01,740 --> 00:34:03,774
and these judges might
not feel the way I feel.
804
00:34:03,808 --> 00:34:05,843
So on the one hand I'm confident,
805
00:34:05,877 --> 00:34:07,945
but on the other hand,
I'm scared to death.
806
00:34:07,979 --> 00:34:11,915
Brandi: I made a ravioli
stuffed with crab,
807
00:34:11,950 --> 00:34:13,884
ricotta, basil,
808
00:34:13,918 --> 00:34:16,787
in the Alfredo I have the
parmesan cheese and cream
809
00:34:16,821 --> 00:34:20,257
and then on top I made a fresh salad.
810
00:34:20,291 --> 00:34:22,326
Where is this inspiration coming from?
811
00:34:22,360 --> 00:34:24,895
My ten-year-old
son loves crab legs
812
00:34:24,929 --> 00:34:27,464
so I wanted the crab to be the star.
813
00:34:27,499 --> 00:34:29,400
I wanted pasta to take the back seat,
814
00:34:29,434 --> 00:34:30,801
and you to really taste the filling.
815
00:34:30,835 --> 00:34:32,836
Technically, the dough should be so thin
816
00:34:32,871 --> 00:34:35,672
that you could read a
newspaper through that dough.
817
00:34:38,676 --> 00:34:41,979
Let me see if I can see that.
818
00:34:42,013 --> 00:34:43,881
Look-- uh, I can see right
through the newspaper.
819
00:34:43,915 --> 00:34:46,550
You know what the
headline is? "Great Pasta."
820
00:34:46,584 --> 00:34:47,718
Yes.
821
00:34:54,292 --> 00:34:56,527
The sauce is like
Morgan Freeman's voice.
822
00:34:56,561 --> 00:34:59,463
- Yay!
- I mean, it is rich and decadent.
823
00:34:59,497 --> 00:35:02,099
I just want a jar of that
sauce to take back to my room.
824
00:35:02,133 --> 00:35:04,401
- Well done.
- Thank you, Chef.
825
00:35:04,436 --> 00:35:07,337
Visually, the dish looks stunning.
826
00:35:07,372 --> 00:35:08,806
- Is there cheese in that sauce?
- There is.
827
00:35:08,840 --> 00:35:10,741
There's also the seafood stock,
828
00:35:10,775 --> 00:35:13,243
heavy cream, butter, salt and pepper.
829
00:35:13,278 --> 00:35:16,613
Wow, such delicate flavors.
Brandi, it's delicious.
830
00:35:16,648 --> 00:35:18,081
It's the kind of dish
that you want the second,
831
00:35:18,116 --> 00:35:19,383
the third, the fourth mouthful.
832
00:35:19,417 --> 00:35:21,151
- Bloody good job. Well done.
- Thank you, Chef.
833
00:35:21,186 --> 00:35:24,288
- ( cooks applauding )
- Good job, Brandi.
834
00:35:25,657 --> 00:35:27,324
Christina: Last up, Dan.
835
00:35:27,358 --> 00:35:29,860
( cooks applauding )
836
00:35:29,894 --> 00:35:33,030
Tanorria: Oh, my gosh. Dan's
deconstructed jambalaya.
837
00:35:33,064 --> 00:35:35,098
Gee, I wonder where he heard that from?
838
00:35:35,133 --> 00:35:37,801
Yeah, from me. Come on, Dan.
839
00:35:37,836 --> 00:35:39,436
All right, Dan.
840
00:35:39,471 --> 00:35:42,773
- Now, you had the basket from Tanorria.
- Dan: Yes.
841
00:35:42,807 --> 00:35:44,475
Christina: What did you
end up making tonight?
842
00:35:44,509 --> 00:35:47,511
I did a deconstructed jambalaya,
843
00:35:47,545 --> 00:35:50,214
with cilantro rice,
jalapeño creamed corn,
844
00:35:50,248 --> 00:35:52,683
a crab, bacon, pepper jambalaya,
845
00:35:52,717 --> 00:35:56,053
and Creole-seasoned
shrimp, with a gremolata.
846
00:35:56,087 --> 00:35:58,455
And what do you like about jambalaya?
847
00:35:58,490 --> 00:36:02,626
Um, honestly, Chef, I haven't
really eaten it that many times.
848
00:36:02,660 --> 00:36:05,462
Okay. Why make jambalaya,
849
00:36:05,497 --> 00:36:07,197
if you don't have too
strong of a connection?
850
00:36:07,232 --> 00:36:09,399
Is it because you heard
Tanorria just say it
851
00:36:09,434 --> 00:36:10,667
when she was describing her basket
852
00:36:10,702 --> 00:36:12,503
and it got locked in your head?
853
00:36:12,537 --> 00:36:14,671
No, honestly, this dish
854
00:36:14,706 --> 00:36:16,607
I created by following my palate.
855
00:36:16,641 --> 00:36:18,809
- Huh. Tanorria?
- Yes, Chef.
856
00:36:18,843 --> 00:36:20,611
What do you think of
Dan's interpretation
857
00:36:20,645 --> 00:36:22,479
of the ingredients in your basket?
858
00:36:22,514 --> 00:36:25,749
That's the direction I was going in.
859
00:36:25,783 --> 00:36:29,052
Um...
860
00:36:29,087 --> 00:36:30,754
my dish has a lot of similarities
861
00:36:30,788 --> 00:36:33,857
to what she was going for.
862
00:36:33,892 --> 00:36:36,193
Okay. Let's see how it tastes.
863
00:36:41,966 --> 00:36:43,934
The shrimp is
pretty nice--
864
00:36:43,968 --> 00:36:45,669
not overcooked, not undercooked.
865
00:36:45,703 --> 00:36:47,905
The creamed corn is fine.
866
00:36:47,939 --> 00:36:51,208
But overall, the
flavor's just kinda "eh."
867
00:36:51,242 --> 00:36:54,344
I wanted more "Dan identity" on a plate.
868
00:36:54,379 --> 00:36:56,780
You know, my big concern is that
869
00:36:56,814 --> 00:36:58,782
to get into the top four,
870
00:36:58,816 --> 00:37:01,618
it's just not good enough.
871
00:37:06,147 --> 00:37:10,117
Overall, I wanted more
"Dan identity" on a plate.
872
00:37:10,151 --> 00:37:12,586
And my big concern is that
873
00:37:12,620 --> 00:37:14,388
to get into the top four
874
00:37:14,422 --> 00:37:16,457
it's just not good enough.
875
00:37:23,198 --> 00:37:26,166
Shrimp tastes good,
but rice is overcooked.
876
00:37:26,201 --> 00:37:28,769
It's mush, it's bland.
877
00:37:28,803 --> 00:37:32,840
And gremolata doesn't go with this dish.
878
00:37:32,874 --> 00:37:35,542
It just doesn't make
sense. And here's the thing.
879
00:37:35,577 --> 00:37:38,645
I've seen you cook dishes with less time
880
00:37:38,680 --> 00:37:40,280
better than that.
881
00:37:40,315 --> 00:37:42,349
Now that's what disappoints me.
882
00:37:44,085 --> 00:37:47,421
I'm so frustrated. I did everything
I could with these ingredients
883
00:37:47,455 --> 00:37:49,490
and it was definitely not my wheelhouse.
884
00:37:49,524 --> 00:37:51,291
I put my own spin on it
885
00:37:51,326 --> 00:37:53,127
and I'm just hopin' it
doesn't send me home.
886
00:37:58,733 --> 00:38:01,869
Christina: It's an
extraordinarily tough challenge.
887
00:38:01,903 --> 00:38:04,872
But tonight, there was
one particular home cook
888
00:38:04,906 --> 00:38:09,243
that we feel really
grabbed the challenge.
889
00:38:09,277 --> 00:38:12,613
Congratulations...
890
00:38:12,647 --> 00:38:14,548
Brandi.
891
00:38:14,582 --> 00:38:17,718
- That was a stunning dish.
- ( applauding )
892
00:38:17,752 --> 00:38:20,487
- Nice job.
- Thank you, Chef.
893
00:38:20,522 --> 00:38:23,524
Well, home cooks, this is
an elimination challenge
894
00:38:23,558 --> 00:38:25,692
and someone is going home.
895
00:38:25,727 --> 00:38:29,430
David, Dan, please
come down to the front.
896
00:38:38,106 --> 00:38:41,241
Gordon: Gentlemen, one of you
will enter into the top four,
897
00:38:41,276 --> 00:38:45,179
the other one will see
their dreams end tonight.
898
00:38:46,748 --> 00:38:49,950
Dan, you are one talented young man.
899
00:38:49,984 --> 00:38:52,486
Unfortunately, that basket
got the better of you
900
00:38:52,520 --> 00:38:56,023
and the dish ended up looking confused.
901
00:38:56,057 --> 00:39:00,194
David, you've done brilliantly
in this competition.
902
00:39:00,228 --> 00:39:04,631
But tonight, your attitude
got the better of you.
903
00:39:05,633 --> 00:39:08,535
David, please step forward.
904
00:39:11,072 --> 00:39:13,173
David,
905
00:39:13,208 --> 00:39:15,442
you are not...
906
00:39:19,747 --> 00:39:22,983
going home tonight.
You're into the top four.
907
00:39:23,017 --> 00:39:25,385
Get back to your station.
908
00:39:26,788 --> 00:39:28,856
Hey man, good job.
909
00:39:30,492 --> 00:39:31,825
( sighs )
910
00:39:33,361 --> 00:39:36,763
Gordon: Dan, you've done
well. Keep your head up high.
911
00:39:36,798 --> 00:39:39,967
- How do you feel?
- Chef, it's just an honor
912
00:39:40,001 --> 00:39:41,935
to learn from the greatest.
913
00:39:41,970 --> 00:39:44,905
I am so much better at cooking
than when I arrived here.
914
00:39:44,939 --> 00:39:46,507
- You would not believe it.
- Gordon: Well done.
915
00:39:46,541 --> 00:39:47,975
Thank you.
916
00:39:48,009 --> 00:39:50,444
Come and say goodbye, please.
917
00:39:50,478 --> 00:39:53,881
It's been an honor.
918
00:39:53,915 --> 00:39:55,315
Pleasure to meet you.
919
00:39:55,350 --> 00:39:56,817
- Get in here.
- Christina.
920
00:39:56,851 --> 00:39:58,886
- You keep that sunny disposition.
- I will.
921
00:39:58,920 --> 00:40:00,087
- It's infectious.
- I will, I will.
922
00:40:00,121 --> 00:40:02,556
Stand here. One, two, three, four.
923
00:40:02,590 --> 00:40:05,559
You know them. All final four.
924
00:40:05,593 --> 00:40:07,060
Dan, in your mind,
925
00:40:07,095 --> 00:40:10,097
who's gonna become
America's next MasterChef?
926
00:40:10,131 --> 00:40:13,100
If I have to choose, I gotta say Brandi.
927
00:40:13,134 --> 00:40:16,303
She's come so far and she's killin' it.
928
00:40:16,337 --> 00:40:17,504
But, please, take your apron off
929
00:40:17,539 --> 00:40:18,839
and put it on that bench.
930
00:40:18,873 --> 00:40:20,874
- Thank you. Good luck.
- Dan: Thank you, guys.
931
00:40:20,909 --> 00:40:22,709
- Christina: Bye, Dan.
- ( cooks applauding )
932
00:40:22,744 --> 00:40:25,045
Dan: I know I'm supposed
to feel sad right now...
933
00:40:25,079 --> 00:40:26,280
See ya.
934
00:40:26,314 --> 00:40:28,115
...but dude, this has been awesome.
935
00:40:28,149 --> 00:40:30,150
- Whoo-hoo!
- ( cheering )
936
00:40:30,184 --> 00:40:32,586
I came in here as "Dan, the frat guy."
937
00:40:32,620 --> 00:40:34,087
The best way to turn your lady on
938
00:40:34,388 --> 00:40:36,556
- is to turn your stove on.
- ( chuckles )
939
00:40:36,590 --> 00:40:38,057
Then, I was "Dan, the testicle man."
940
00:40:38,091 --> 00:40:39,992
- Didn't like that one.
- Dan, how do you feel?
941
00:40:40,027 --> 00:40:43,296
I just got balls, Chef.
It's pretty self-explanatory.
942
00:40:43,330 --> 00:40:45,031
And now, I'm "Dan, the chef."
943
00:40:45,065 --> 00:40:47,233
I love the color, the impact was lovely.
944
00:40:47,267 --> 00:40:49,268
- It's delicious. Well done.
- Thank you, Chef.
945
00:40:49,303 --> 00:40:52,338
- Cream cheese crust. Yes.
- Yes.
946
00:40:52,372 --> 00:40:53,806
I learned so much
947
00:40:53,841 --> 00:40:55,875
and I made it into the top five.
948
00:40:55,909 --> 00:40:57,844
I'm like a totally different Dan.
949
00:40:57,878 --> 00:41:00,112
And I'm just excited
to go out in the world,
950
00:41:00,147 --> 00:41:01,647
get a new girlfriend,
951
00:41:01,682 --> 00:41:04,450
and cook her a
three-Michelin-star dish.
952
00:41:04,484 --> 00:41:06,519
It's gonna be awesome.
953
00:41:08,789 --> 00:41:09,989
Announcer: Coming up...
954
00:41:10,023 --> 00:41:12,792
the four best home cooks in America...
955
00:41:12,826 --> 00:41:16,329
Red team, blue team. Our
food critics are arriving.
956
00:41:16,363 --> 00:41:18,931
Announcer: ...take on the season's
most intimidating challenge.
957
00:41:18,966 --> 00:41:21,968
- Holy ( bleep ). - They can fill your
restaurant up for six years,
958
00:41:22,002 --> 00:41:24,136
and they can shut your
restaurant down in six months.
959
00:41:24,171 --> 00:41:26,105
These critics are gonna tear us apart.
960
00:41:26,139 --> 00:41:27,206
- Underseasoned.
- Stringy.
961
00:41:27,241 --> 00:41:28,507
- Sloppy.
- No.
962
00:41:28,542 --> 00:41:30,243
- This is crazy.
- Announcer: And it all ends...
963
00:41:30,277 --> 00:41:32,345
- Your reviews.
- Announcer: ...with a bombshell
964
00:41:32,379 --> 00:41:34,347
that changes the whole competition.
965
00:41:34,381 --> 00:41:36,883
For the first time in
MasterChef history...
966
00:41:36,917 --> 00:41:39,018
- ( gasps )
- Oh, my God.
967
00:41:39,052 --> 00:41:40,519
( exhales ) Whew, God.
968
00:41:59,038 --> 00:42:00,637
I cannot believe I've
made it all the way
969
00:42:00,672 --> 00:42:02,939
to the top four in this competition.
970
00:42:02,974 --> 00:42:04,975
My plates used to
look like they came out
971
00:42:05,009 --> 00:42:06,543
of a little country kitchen,
972
00:42:06,577 --> 00:42:07,944
and now they look
like they're coming out
973
00:42:07,979 --> 00:42:09,813
of five-star restaurants.
974
00:42:09,847 --> 00:42:11,615
- Gordon: Well done, guys.
- Shaun: All right.
975
00:42:11,649 --> 00:42:14,951
As a DJ, my food dream is
to combine my two passions--
976
00:42:14,986 --> 00:42:17,287
high-end dining and
high-energy music
977
00:42:17,322 --> 00:42:19,990
to give people the time of
their lives in my restaurant.
978
00:42:20,024 --> 00:42:22,292
Welcome back.
979
00:42:22,327 --> 00:42:25,729
I thought I was going
to retire at the bank
980
00:42:25,763 --> 00:42:28,298
and now my dreams are
right within reach.
981
00:42:28,333 --> 00:42:30,534
- This is amazing.
- Congratulations.
982
00:42:30,568 --> 00:42:32,536
You have all made it to the top four
983
00:42:32,570 --> 00:42:36,506
of the biggest cooking
competition in the entire world.
984
00:42:36,541 --> 00:42:39,276
I've been fortunate to have a
very successful career in poker
985
00:42:39,310 --> 00:42:41,778
so I'm not here for the $250,000.
986
00:42:41,813 --> 00:42:44,314
I'm here for that MasterChef title.
987
00:42:45,416 --> 00:42:48,151
Listen carefully. Tonight, we have
988
00:42:48,186 --> 00:42:52,622
some very, very special
guests joining us for dinner
989
00:42:52,657 --> 00:42:56,193
inside the amazing
MasterChef restaurant.
990
00:42:56,227 --> 00:43:00,497
Guests that when they come
to any of our restaurants,
991
00:43:00,531 --> 00:43:02,966
they terrify us.
992
00:43:03,968 --> 00:43:06,670
That's right, even me.
993
00:43:06,704 --> 00:43:09,039
- ( chuckles )
- Tonight, you'll be cooking
994
00:43:09,073 --> 00:43:11,541
for some of America's most powerful,
995
00:43:11,576 --> 00:43:15,545
most intimidating, most influential...
996
00:43:16,080 --> 00:43:18,715
- food critics.
- Whew.
997
00:43:18,749 --> 00:43:20,383
Whew.
998
00:43:20,417 --> 00:43:21,684
Christina: Tonight's food critics,
999
00:43:21,719 --> 00:43:23,486
they come from the heavy hitters.
1000
00:43:23,520 --> 00:43:25,889
"New York Magazine,"
"Wall Street Journal,"
1001
00:43:25,923 --> 00:43:28,591
"The Washington Post," "Vogue."
1002
00:43:28,626 --> 00:43:30,660
And if you thought we
were tough on you...
1003
00:43:30,694 --> 00:43:33,897
- Whew. - ...our opinions
will seem like a bedtime story
1004
00:43:33,931 --> 00:43:37,233
compared to how these critics
will review your dishes.
1005
00:43:38,435 --> 00:43:39,569
Wow.
1006
00:43:39,603 --> 00:43:41,938
But, you won't be in it alone.
1007
00:43:41,972 --> 00:43:44,607
Because you'll be cooking
in two teams of two.
1008
00:43:44,642 --> 00:43:46,276
Whew.
1009
00:43:46,310 --> 00:43:48,578
Brandi, because you
won the last challenge,
1010
00:43:48,612 --> 00:43:51,047
you now get the crucial advantage
1011
00:43:51,081 --> 00:43:52,749
of picking your teammate.
1012
00:43:52,783 --> 00:43:54,984
Come and stand over here, please.
1013
00:43:55,019 --> 00:43:57,820
Brandi: I know that if my
team loses, whoever I pick,
1014
00:43:57,855 --> 00:44:00,290
I'm probably going to be facing
this person in the pressure test.
1015
00:44:00,324 --> 00:44:03,760
I could give myself an
awesome advantage right now,
1016
00:44:03,794 --> 00:44:06,195
or I could stab myself in
the foot with my choice.
1017
00:44:07,231 --> 00:44:08,865
I want someone that's strong,
1018
00:44:08,899 --> 00:44:13,236
I want someone who knows
flavors, who knows plating.
1019
00:44:13,270 --> 00:44:15,972
I want someone who's gonna
help me make a phenomenal dish.
1020
00:44:19,109 --> 00:44:21,644
- So I'm choosing Shaun.
- Richard: Wow.
1021
00:44:21,679 --> 00:44:22,845
( whispers ) Yeah.
1022
00:44:22,880 --> 00:44:26,049
Please, step up and pick up your aprons.
1023
00:44:26,083 --> 00:44:29,118
Tanorria: I've seen David
upset in this MasterChef kitchen
1024
00:44:29,153 --> 00:44:30,887
more times than I want to.
1025
00:44:30,921 --> 00:44:32,755
I can't let that happen tonight,
1026
00:44:32,790 --> 00:44:36,025
because if he loses his
cool, one of us will go home.
1027
00:44:37,027 --> 00:44:38,461
Richard: Tonight, we will have
1028
00:44:38,495 --> 00:44:42,198
17 of America's most
powerful food critics.
1029
00:44:42,232 --> 00:44:44,701
And in your teams of two,
you'll have 90 minutes
1030
00:44:44,735 --> 00:44:47,937
to prep and cook a stunning,
restaurant-quality entrée
1031
00:44:47,972 --> 00:44:49,739
for all of them.
1032
00:44:49,773 --> 00:44:52,642
Then each critic will write a
brief review of each team's dish.
1033
00:44:52,676 --> 00:44:54,444
Seriously-- if
they're all coming
1034
00:44:54,478 --> 00:44:56,412
into my restaurant this evening,
1035
00:44:56,447 --> 00:44:59,415
trust me, I'll be crapping myself.
1036
00:44:59,450 --> 00:45:02,485
Now, at your stations, you'll find
1037
00:45:02,519 --> 00:45:05,054
two identical boxes of ingredients
1038
00:45:05,089 --> 00:45:07,190
that we personally selected
1039
00:45:07,224 --> 00:45:09,559
for you to work with tonight.
1040
00:45:09,593 --> 00:45:11,861
- Are you all ready?
- Let's do this.
1041
00:45:11,895 --> 00:45:15,231
'Cause your 90 minutes starts...
1042
00:45:17,301 --> 00:45:18,368
- now.
- ( ticks )
1043
00:45:18,402 --> 00:45:20,203
Shaun: Let's go, let's go.
1044
00:45:22,506 --> 00:45:24,640
Whoo, let's see what's in this box.
1045
00:45:26,110 --> 00:45:28,044
Oh, wow. Look at this.
1046
00:45:28,078 --> 00:45:30,813
- Shaun: Aw, man. - We've got
some beautiful proteins in here.
1047
00:45:30,848 --> 00:45:34,517
I see some duck, I see some
lamb, I see some halibut.
1048
00:45:34,551 --> 00:45:36,719
- Brandi: This halibut looks really
nice. - - Yeah, I like the halibut too.
1049
00:45:36,754 --> 00:45:39,122
- Is there something we can crust it in?
- Hazelnuts.
1050
00:45:39,156 --> 00:45:40,523
I love duck.
1051
00:45:40,557 --> 00:45:42,091
Like, duck to me is like
the "pork of the sky."
1052
00:45:42,126 --> 00:45:44,460
Yeah, that skin has got to be on point.
1053
00:45:44,495 --> 00:45:46,195
I'm likin' this purple cauliflower too.
1054
00:45:46,230 --> 00:45:47,563
Oh, that adds so much color.
1055
00:45:47,598 --> 00:45:48,765
There's the purple
asparagus, cauliflower.
1056
00:45:48,799 --> 00:45:50,099
Yeah, let's do like a
little study in purple.
1057
00:45:50,134 --> 00:45:52,201
This is my favorite, polenta.
1058
00:45:52,236 --> 00:45:54,604
- Let's do a polenta cake instead of that
creamy mush. - We have to it elegant.
1059
00:45:54,638 --> 00:45:55,972
- That way we don't want
a mush on a plate. - Yeah.
1060
00:45:56,006 --> 00:45:58,074
- A really nice...
- Take a nice polenta cake.
1061
00:45:58,108 --> 00:46:00,676
- Okay.
- Parsnip purée, cauliflower purée.
1062
00:46:00,711 --> 00:46:02,512
It's gonna be so bright on a plate.
1063
00:46:02,546 --> 00:46:04,280
- You ready?
- Both: Red team.
1064
00:46:04,314 --> 00:46:06,482
Let's rock this thing. Whoo!
1065
00:46:06,517 --> 00:46:07,550
( ticks )
1066
00:46:07,584 --> 00:46:09,218
Gordon: Five minutes gone.
1067
00:46:09,253 --> 00:46:11,020
Start working out your timing
1068
00:46:11,055 --> 00:46:14,390
- and making sure the execution
is perfect. - Let's do this.
1069
00:46:14,425 --> 00:46:15,925
Tanorria: You get
that reduction started,
1070
00:46:15,959 --> 00:46:17,660
I'm gonna get started on the polenta.
1071
00:46:17,694 --> 00:46:19,362
Shaun: I'm gonna do both
cauliflower at the same time.
1072
00:46:19,396 --> 00:46:21,798
Brandi: Good, good,
good. That'll save time.
1073
00:46:21,832 --> 00:46:23,633
Wow, the most daunting challenge.
1074
00:46:23,667 --> 00:46:25,435
Every table in there
tonight is a critic.
1075
00:46:25,469 --> 00:46:27,336
You know, we always
say in the restaurant,
1076
00:46:27,371 --> 00:46:28,805
- "Treat every plate like
it's a food critic." - Yeah.
1077
00:46:28,839 --> 00:46:30,239
Tonight, that's literally the case.
1078
00:46:30,274 --> 00:46:32,575
Can you imagine food
critics loving this dish?
1079
00:46:32,609 --> 00:46:33,976
David: That's it, that means we made it.
1080
00:46:34,011 --> 00:46:36,245
They can fill your
restaurant up for six years,
1081
00:46:36,280 --> 00:46:38,414
and they can shut your
restaurant down in six months.
1082
00:46:39,883 --> 00:46:41,717
Gordon: Both boxes have
the identical ingredients.
1083
00:46:41,752 --> 00:46:42,985
But there's two proteins there
1084
00:46:43,020 --> 00:46:44,587
that I would give my right arm to cook.
1085
00:46:44,621 --> 00:46:45,922
- Those look nice.
- Yes, they do.
1086
00:46:45,956 --> 00:46:47,957
- The lamb and
the duck. - Uh-uh.
1087
00:46:47,991 --> 00:46:49,625
- Seriously?
No. - Hmm-mm.
1088
00:46:49,660 --> 00:46:52,028
- I'm coatin' the fish in
hazelnut right now. - Sounds good.
1089
00:46:52,062 --> 00:46:53,830
I wouldn't go anywhere
near that halibut.
1090
00:46:53,864 --> 00:46:56,899
- The most unforgiving fish anywhere
in the sea. - Beautiful.
1091
00:46:56,934 --> 00:46:58,468
Christina: I know
what a risk halibut is,
1092
00:46:58,502 --> 00:47:03,439
but I think a beautifully done
halibut will speak volumes.
1093
00:47:03,474 --> 00:47:04,707
Richard, what would you
choose? What would you go for?
1094
00:47:04,741 --> 00:47:06,375
Yeah, listen, I think I would grab
1095
00:47:06,410 --> 00:47:08,077
quite honestly the rack of lamb.
1096
00:47:08,112 --> 00:47:10,546
The duck is challenging
because a lot of young
1097
00:47:10,581 --> 00:47:13,149
- or novice cooks, they undercook duck.
- Gordon, Christina: Yeah.
1098
00:47:13,183 --> 00:47:14,550
Tanorria: David, how's the duck looking?
1099
00:47:14,585 --> 00:47:16,052
Yeah, I gotta regulate this temperature.
1100
00:47:16,086 --> 00:47:18,654
Make sure you get that duck
skin so incredibly crispy.
1101
00:47:18,689 --> 00:47:21,491
Low and slow, baby, low and slow.
1102
00:47:21,525 --> 00:47:23,459
- ( ticks )
- Gordon: 35 minutes gone.
1103
00:47:23,494 --> 00:47:25,962
55 minutes remaining, guys.
1104
00:47:25,996 --> 00:47:27,763
Let's go.
1105
00:47:27,798 --> 00:47:29,198
- Brandi, I think I'm good on this.
- Yep, that's good.
1106
00:47:29,233 --> 00:47:30,633
I'm killing my time
on these cranberries.
1107
00:47:30,667 --> 00:47:32,201
All right, cauliflower is in.
1108
00:47:32,236 --> 00:47:34,837
This polenta cooking liquid
has got to come to a boil.
1109
00:47:34,872 --> 00:47:36,105
David: Sounds like you're movin' fast.
1110
00:47:36,140 --> 00:47:38,341
Almost done with these Brussels sprouts.
1111
00:47:38,375 --> 00:47:41,010
Whoo. I'm about to start
on my purple purée.
1112
00:47:41,044 --> 00:47:43,579
- Duck is renderin' nicely.
- Gordon: Red team, blue team.
1113
00:47:43,614 --> 00:47:46,849
Whatever you do, don't
look up on the balcony.
1114
00:47:50,554 --> 00:47:53,789
Our food critics are now arriving.
1115
00:47:53,824 --> 00:47:55,825
Wow, wow, wow!
1116
00:47:55,859 --> 00:47:57,860
Gordon: Jeffrey
Steingarten from "Vogue."
1117
00:47:57,895 --> 00:48:01,430
- Holy ( bleep ). - Beth Kracklauer
from "The Wall Street Journal."
1118
00:48:01,465 --> 00:48:03,699
Eddie Lin from "The Los Angeles Times."
1119
00:48:03,734 --> 00:48:05,501
Insanity.
1120
00:48:05,536 --> 00:48:09,205
These food critics are spread
out across the whole balcony.
1121
00:48:09,239 --> 00:48:11,474
Focus, Tanorria. Don't let it
get you out of your zone, though.
1122
00:48:11,508 --> 00:48:14,443
Crap. This is a big deal.
1123
00:48:14,478 --> 00:48:16,712
Adam Platt from "New York Magazine."
1124
00:48:16,747 --> 00:48:19,649
Larry Olmsted from "USA
Today" and "Forbes."
1125
00:48:19,683 --> 00:48:22,118
Stephanie Gordon from
"The Huffington Post."
1126
00:48:22,152 --> 00:48:24,487
Lesley Suter from "LA Magazine."
1127
00:48:24,521 --> 00:48:27,623
Tim Carman from "The Washington Post."
1128
00:48:27,658 --> 00:48:32,428
Bethany Jean Clement
from "The Seattle Times."
1129
00:48:32,462 --> 00:48:35,298
These critics are stone-cold killers.
1130
00:48:35,332 --> 00:48:38,067
That is any restaurateur's
nightmare up there.
1131
00:48:38,101 --> 00:48:40,770
Whoo. I feel the eyes watchin'.
1132
00:48:40,804 --> 00:48:44,106
Brandi: I can just feel their
death stares glaring at me,
1133
00:48:44,141 --> 00:48:46,342
watching every single move I make
1134
00:48:46,376 --> 00:48:48,644
and waiting for me to make a mistake.
1135
00:48:56,883 --> 00:49:00,585
Ladies and gentlemen,
it's an absolute honor
1136
00:49:00,620 --> 00:49:05,357
and a pleasure to have such
esteemed critics here with us today.
1137
00:49:05,391 --> 00:49:08,693
Would you kindly all make your way
1138
00:49:08,728 --> 00:49:10,629
through to the MasterChef
restaurant, please?
1139
00:49:10,663 --> 00:49:13,665
Your table awaits you. Thank you.
1140
00:49:14,767 --> 00:49:16,468
( giggles ) I hate this.
1141
00:49:18,404 --> 00:49:20,505
- Richard: Wow. - Gordon: I mean,
come on, seriously. Hey, listen.
1142
00:49:20,540 --> 00:49:22,340
If one's bad enough, 17?
1143
00:49:22,375 --> 00:49:24,776
There is a bit of good
news to this this evening--
1144
00:49:24,810 --> 00:49:25,844
every other restaurant in the country
1145
00:49:25,878 --> 00:49:26,878
have got nothing else to worry about,
1146
00:49:26,913 --> 00:49:28,413
except the MasterChef restaurant.
1147
00:49:29,682 --> 00:49:32,050
I'm really excited
about this home cooking.
1148
00:49:32,084 --> 00:49:33,451
People have written for years
1149
00:49:33,486 --> 00:49:35,253
about how the home cooking is dead.
1150
00:49:35,288 --> 00:49:38,456
And now we see MasterChef
kind of reviving it.
1151
00:49:38,491 --> 00:49:40,926
I've reviewed all
types of restaurants--
1152
00:49:40,960 --> 00:49:44,129
Fine dining, casual,
hole-in-the-wall spots.
1153
00:49:44,163 --> 00:49:45,664
But this is MasterChef
1154
00:49:45,698 --> 00:49:48,300
On top of that, we're
down to the final four.
1155
00:49:48,334 --> 00:49:51,937
So the food better
be four times as good.
1156
00:49:51,971 --> 00:49:55,407
- ( ticks )
- 35 minutes to go, guys.
1157
00:49:55,441 --> 00:49:58,043
Ramp it up now. Start
speeding up, guys, please.
1158
00:49:58,077 --> 00:49:59,544
- Right, Brandi.
- Yes, Chef.
1159
00:49:59,579 --> 00:50:00,946
- Our critics are in the dining room.
- Yes.
1160
00:50:00,980 --> 00:50:03,415
They are waiting for magic to happen.
1161
00:50:03,449 --> 00:50:05,317
- Confident?
- They're gonna get magic tonight.
1162
00:50:05,351 --> 00:50:06,885
- They're gonna get magic?
- Yes, I'm super confident.
1163
00:50:06,919 --> 00:50:08,353
Right, Shaun. Tell me about the dish.
1164
00:50:08,387 --> 00:50:10,055
Hazelnut-crusted halibut.
1165
00:50:10,089 --> 00:50:11,656
- Gordon: Halibut?
- Yeah.
1166
00:50:11,691 --> 00:50:14,526
Why? Lamb, duck... why halibut?
1167
00:50:14,560 --> 00:50:16,428
If we get halibut right,
it's gonna be beautiful
1168
00:50:16,462 --> 00:50:17,896
and these guys are
gonna go crazy for it.
1169
00:50:17,930 --> 00:50:20,198
Okay, fine. But it's a
tough fish to pull off.
1170
00:50:20,233 --> 00:50:21,499
We're not gonna get it wrong, Chef.
1171
00:50:21,534 --> 00:50:22,667
Talk me through the rest of the dish.
1172
00:50:22,702 --> 00:50:24,669
We're gonna do a Meyer
lemon beurre blanc.
1173
00:50:24,704 --> 00:50:25,904
We're gonna do a play on purple
1174
00:50:25,938 --> 00:50:28,440
with some purple microgreens,
some purple asparagus.
1175
00:50:28,474 --> 00:50:29,975
- A play on purple?
- It's gonna be delicious.
1176
00:50:30,009 --> 00:50:32,010
And we got a purple
purée coming out too.
1177
00:50:32,044 --> 00:50:34,312
It's a restaurant full of
critics, not a kindergarten.
1178
00:50:34,347 --> 00:50:35,780
- Absolutely, and it's gonna be...
- - Brandi: You're gonna love it.
1179
00:50:35,815 --> 00:50:37,782
- No play on purple.
- It's gonna be beautiful.
1180
00:50:37,817 --> 00:50:39,951
You tell us to take
risks and this is a risk.
1181
00:50:39,986 --> 00:50:42,621
- If we can nail it, then...
- Yeah, but not right now.
1182
00:50:42,655 --> 00:50:44,789
When? When, then? If I
don't take risks right now,
1183
00:50:44,824 --> 00:50:47,492
- when am I gonna do it?
- Young lady, are you crazy?
1184
00:50:47,526 --> 00:50:49,661
Oh, I'm a little crazy.
This competition's
1185
00:50:49,695 --> 00:50:50,695
- made me a little crazy.
- You are, aren't you?
1186
00:50:50,730 --> 00:50:52,397
Yeah. I'm gonna bring it.
1187
00:50:52,431 --> 00:50:55,033
- You know, you all tell us
to take risks. - Yeah, get him, Brandi.
1188
00:50:55,067 --> 00:50:57,402
If there's one night
to just keep it safe
1189
00:50:57,436 --> 00:50:59,104
and delicious and simple,
1190
00:50:59,138 --> 00:51:00,639
- it would be tonight.
- Absolutely not. Absolutely not.
1191
00:51:00,673 --> 00:51:02,007
These critics are gonna know my name
1192
00:51:02,041 --> 00:51:03,408
when they leave here tonight.
1193
00:51:03,442 --> 00:51:05,377
Right. Good luck.
1194
00:51:05,411 --> 00:51:07,379
- All right, Tanorria.
- Yes, Chef.
1195
00:51:07,413 --> 00:51:08,680
What have you got goin' on?
1196
00:51:08,714 --> 00:51:12,484
We are making a pan-seared,
Ras el hanout duck.
1197
00:51:12,518 --> 00:51:13,785
- Ras el hanout?
- Ooh.
1198
00:51:13,819 --> 00:51:16,955
With a Brussels sprout salad
with a beautiful vinaigrette,
1199
00:51:16,989 --> 00:51:18,390
polenta cake,
1200
00:51:18,424 --> 00:51:21,426
as well as a pomegranate
- molasses port reduction.
1201
00:51:21,460 --> 00:51:23,228
Here's the thing about
Ras el hanout, Tanorria.
1202
00:51:23,262 --> 00:51:24,396
- I hate to tell
you this. - Mm-hmm?
1203
00:51:24,430 --> 00:51:26,464
- It's perfect with duck.
- Thank you.
1204
00:51:26,499 --> 00:51:29,067
- You get me every time! Shame on you!
- I do get you.
1205
00:51:29,101 --> 00:51:31,770
What does a girl from Tennessee
know about polenta, though? Come on.
1206
00:51:31,804 --> 00:51:33,905
You know what? This
girl knows her grits.
1207
00:51:33,939 --> 00:51:35,940
I know polenta, I know cream and butter,
1208
00:51:35,975 --> 00:51:37,208
and it's all up in there tonight.
1209
00:51:37,243 --> 00:51:38,510
And she knows how to get
some duck fat in there.
1210
00:51:38,544 --> 00:51:41,346
Oh, my gosh, I'm so excited
to have duck fat tonight.
1211
00:51:41,380 --> 00:51:43,915
- Christina: Duck is a tricky
protein to cook. - Tanorria: It is.
1212
00:51:43,949 --> 00:51:46,718
- Especially for 17 very finicky
food critics. - Absolutely.
1213
00:51:46,752 --> 00:51:50,188
Our goal tonight is to show
off how well it's cooked.
1214
00:51:50,222 --> 00:51:51,623
So when they see it on the plate,
1215
00:51:51,657 --> 00:51:53,591
they're gonna see that
it's beautifully cooked.
1216
00:51:53,626 --> 00:51:55,460
They're not gonna have to
wait until they cut into it.
1217
00:51:55,494 --> 00:51:57,829
- Okay, good luck.
- Thank you.
1218
00:51:57,863 --> 00:51:59,898
Gordon: It smells incredible.
1219
00:51:59,932 --> 00:52:03,034
I've never seen such great
coordination from both teams.
1220
00:52:03,069 --> 00:52:04,336
Christina: I gotta say, they're working
1221
00:52:04,370 --> 00:52:06,171
like professional chefs right now.
1222
00:52:06,205 --> 00:52:07,439
Richard: They don't
sound like home cooks.
1223
00:52:07,473 --> 00:52:08,440
Gordon: No, exactly right.
1224
00:52:08,474 --> 00:52:09,507
- Mm.
- Good.
1225
00:52:09,542 --> 00:52:11,543
- Ms. Mudd, I love you.
- Yes!
1226
00:52:11,577 --> 00:52:15,113
Blue team, their halibut
is still out on the bench.
1227
00:52:15,147 --> 00:52:17,148
They're gonna plate
half the ingredients,
1228
00:52:17,183 --> 00:52:18,817
and then cook the fish,
1229
00:52:18,851 --> 00:52:20,518
put the rest of the ingredients
on, and fish goes on last.
1230
00:52:20,553 --> 00:52:22,687
This is a dangerous game, guys.
1231
00:52:22,722 --> 00:52:25,090
I mean, they have to cook the
fish at the last second so,
1232
00:52:25,124 --> 00:52:27,459
- Gordon: Last second. - Christina:
That's just the nature of cooking fish.
1233
00:52:27,493 --> 00:52:29,160
Per-fection.
1234
00:52:29,195 --> 00:52:31,429
Red team, they have a critic dream dish.
1235
00:52:31,464 --> 00:52:32,864
A duck dish.
1236
00:52:32,898 --> 00:52:34,966
'Cause the critics know how
hard that is to pull off.
1237
00:52:35,000 --> 00:52:36,935
- Duck is rendering nicely.
- Tanorria: Wonderful.
1238
00:52:36,969 --> 00:52:38,269
You know what I love about the sound
1239
00:52:38,304 --> 00:52:40,505
of the red team's dish?
It feels like them.
1240
00:52:40,539 --> 00:52:42,707
- It feels homey like Tanorria...
- Gordon: Yep.
1241
00:52:42,742 --> 00:52:44,409
it feels elegant, like David.
1242
00:52:44,443 --> 00:52:47,912
I think it's gonna be stunning.
1243
00:52:47,947 --> 00:52:51,483
- Guys, comin' up to 15 minutes to go.
- Yes, Chef.
1244
00:52:51,517 --> 00:52:54,152
Start executing your plates, please.
1245
00:52:54,186 --> 00:52:55,620
All right, we gotta go, we gotta go.
1246
00:52:55,654 --> 00:52:57,188
Tanorria: Is it time
to drop the cranberries?
1247
00:52:57,223 --> 00:52:59,524
- We gotta get those
cranberries in there. - All right.
1248
00:52:59,558 --> 00:53:01,226
Brandi: Everything okay
over there with plating?
1249
00:53:01,260 --> 00:53:02,627
Shaun: Yeah, looking beautiful.
1250
00:53:02,661 --> 00:53:04,195
Tanorria: David, I
really need my sauce, hon.
1251
00:53:04,230 --> 00:53:06,097
David: Needs to reduce a tad bit more.
1252
00:53:06,132 --> 00:53:08,433
- David, it's gotta go fast.
- Yep, I'm gonna put it on high.
1253
00:53:08,467 --> 00:53:10,168
Just gotta make sure we nail that duck.
1254
00:53:10,202 --> 00:53:11,369
Shaun: Come on, Brandi.
Get that sauce over here.
1255
00:53:11,404 --> 00:53:12,804
I'm going, I'm going, I'm going.
1256
00:53:12,838 --> 00:53:14,572
Brandi and Shaun, they
started to put things down
1257
00:53:14,607 --> 00:53:16,341
on the blue team's dishes right now.
1258
00:53:16,375 --> 00:53:18,843
The red team, they still have
more things they need to do.
1259
00:53:18,878 --> 00:53:20,178
They need to sear the cake.
1260
00:53:20,212 --> 00:53:21,913
They need to slice the duck.
1261
00:53:21,947 --> 00:53:23,548
David, give me an
ETA on the duck--
1262
00:53:23,582 --> 00:53:25,850
what's the rest time,
what's the slice time?
1263
00:53:25,885 --> 00:53:26,918
David: First ones will
be ready to get sliced
1264
00:53:26,952 --> 00:53:28,486
and they're all staggered
1265
00:53:28,521 --> 00:53:29,921
so by the time I slice them,
they'll all be comin' ready.
1266
00:53:29,955 --> 00:53:31,756
I got 'em in order.
1267
00:53:31,791 --> 00:53:33,792
Christina: I'm worried that
the red team's underestimating
1268
00:53:33,826 --> 00:53:38,062
what they can accomplish
in these last 10 minutes.
1269
00:53:38,097 --> 00:53:40,765
- Ah, that one's a little raw.
- Correct it, David.
1270
00:53:40,800 --> 00:53:42,567
- Brandi: Okay, where's the cauliflower?
- - ( bleep ) the cauliflower.
1271
00:53:42,601 --> 00:53:44,402
- Get the purées on.
- Okay.
1272
00:53:45,571 --> 00:53:48,139
Oh, my God. Not tonight.
1273
00:53:48,174 --> 00:53:50,074
David, how's it going
back there with the duck?
1274
00:53:50,109 --> 00:53:51,109
Uh-hh...
1275
00:53:51,143 --> 00:53:53,978
Guys, you have eight minutes to go.
1276
00:53:54,013 --> 00:53:55,780
How many are completed, David?
1277
00:53:55,815 --> 00:53:56,781
David: They're all a little under.
1278
00:53:56,816 --> 00:53:58,249
He's served them too hot a pan
1279
00:53:58,284 --> 00:54:00,051
so they're all rare in the middle.
1280
00:54:00,131 --> 00:54:01,886
I have no idea what the
( bleep ) is happening.
1281
00:54:01,921 --> 00:54:03,655
Man, not tonight.
1282
00:54:03,689 --> 00:54:04,722
Tanorria: Just calm down.
1283
00:54:04,757 --> 00:54:07,225
It's ( bleep ) raw.
1284
00:54:07,259 --> 00:54:08,660
Oh-hh...
1285
00:54:08,694 --> 00:54:10,328
It's a ( bleep ) nightmare.
1286
00:54:10,362 --> 00:54:12,564
We are so ( bleep ).
1287
00:54:19,108 --> 00:54:21,276
It's ( bleep ) raw.
1288
00:54:21,310 --> 00:54:22,878
Tanorria: Just calm down.
1289
00:54:22,912 --> 00:54:24,246
Oh-hh...
1290
00:54:24,280 --> 00:54:26,448
I have no idea what the
( bleep ) is happening.
1291
00:54:26,482 --> 00:54:27,783
There's five minutes to
go. There's no way on earth
1292
00:54:27,817 --> 00:54:29,284
they're gonna these plated on time.
1293
00:54:29,318 --> 00:54:30,585
It's a ( bleep ) nightmare.
1294
00:54:30,620 --> 00:54:32,621
David, chill out, dude.
1295
00:54:32,655 --> 00:54:33,922
This one might be a
little underdone too.
1296
00:54:33,956 --> 00:54:35,123
The rest of these feel
pretty good, David.
1297
00:54:35,158 --> 00:54:36,124
Wow.
1298
00:54:36,159 --> 00:54:37,292
I've got quite a few good ones.
1299
00:54:37,326 --> 00:54:38,560
We just need to recover
on those other ones.
1300
00:54:38,594 --> 00:54:42,330
- ( ticks )
- Three minutes remaining.
1301
00:54:42,365 --> 00:54:44,633
Blue team, you've got to get
your halibut on the plate.
1302
00:54:44,667 --> 00:54:45,901
- Yes, Chef.
- Brandi, bring it.
1303
00:54:45,935 --> 00:54:48,503
I'm bringin' it right now. Here we come.
1304
00:54:48,538 --> 00:54:51,139
- Christina: Oh, my God.
- Oh.
1305
00:54:51,174 --> 00:54:52,574
Tanorria: Right behind
you with the sauce, David.
1306
00:54:52,608 --> 00:54:53,842
- How's the duck looking?
- Duck looks good--
1307
00:54:53,876 --> 00:54:55,177
- Good.
- --the ones we got.
1308
00:54:55,211 --> 00:54:56,678
Shaun: Keep going faster, go faster.
1309
00:54:56,712 --> 00:54:58,914
Gordon: If they don't move their ass,
1310
00:54:58,948 --> 00:55:00,182
at this rate, there'll be food critics
1311
00:55:00,216 --> 00:55:03,318
- without dishes to critique.
- ( ticks )
1312
00:55:03,352 --> 00:55:05,120
One minute, guys. Let's go.
1313
00:55:05,154 --> 00:55:06,655
Finish your plates.
1314
00:55:06,689 --> 00:55:08,490
- Watch out, Brandi.
I gotta get in here. - Okay.
1315
00:55:08,524 --> 00:55:10,659
- Here, trade me. - All right, David.
I'm going with almonds.
1316
00:55:10,693 --> 00:55:12,260
- You go behind me and clean plates.
- You got it.
1317
00:55:12,295 --> 00:55:15,363
Gordon: Come on, guys,
please. Finishing touches, now!
1318
00:55:15,398 --> 00:55:17,232
- Here we go. Ten...
- ( ticking )
1319
00:55:17,266 --> 00:55:19,734
Judge: Nine, eight, seven,
1320
00:55:19,769 --> 00:55:22,504
six, five, four,
1321
00:55:22,538 --> 00:55:25,073
three, two, one.
1322
00:55:25,107 --> 00:55:29,377
- Gordon: Stop. Well done.
- Christina: Hands in the air!
1323
00:55:29,412 --> 00:55:30,545
Sorry.
1324
00:55:30,580 --> 00:55:33,248
Oh, Brandi Mudd.
1325
00:55:33,282 --> 00:55:34,916
- We did it.
- ( sighs )
1326
00:55:34,951 --> 00:55:36,785
- You're good. You're good.
- Ah, it's the duck. The duck.
1327
00:55:36,819 --> 00:55:37,919
You almost went there,
1328
00:55:37,954 --> 00:55:40,055
but I woulda knocked you out if you did.
1329
00:55:40,089 --> 00:55:41,156
So we're good.
1330
00:55:41,190 --> 00:55:44,092
Well done, guys. Waiters, please?
1331
00:55:44,126 --> 00:55:46,561
They look as good as we could ask for.
1332
00:55:46,596 --> 00:55:48,630
I'm pumped up about this dish.
1333
00:55:48,664 --> 00:55:50,932
It looks spectacular.
1334
00:55:50,967 --> 00:55:52,467
- I can't believe we pulled
that one off. - They look beautiful.
1335
00:55:52,501 --> 00:55:54,636
Shaun: The flavor of
the sauce is beautiful.
1336
00:55:54,670 --> 00:55:56,571
The halibut is cooked perfectly.
1337
00:55:56,606 --> 00:55:59,507
And those little dots of
white and purple purée
1338
00:55:59,542 --> 00:56:02,611
are probably the sexiest thing
I've ever seen on a plate.
1339
00:56:02,645 --> 00:56:04,312
Critic #1: Thank you. Delicious.
1340
00:56:04,347 --> 00:56:06,181
Critic #2: Doesn't look
like home cookin' to me.
1341
00:56:06,215 --> 00:56:08,016
- Critic #3: Very spring.
- Critic #4: I know, very springy.
1342
00:56:08,050 --> 00:56:10,418
Critic #3: Yes. It's beautiful.
1343
00:56:10,453 --> 00:56:12,120
- It's pretty good, actually.
- I agree.
1344
00:56:12,154 --> 00:56:15,056
David and I did a really
great job working together.
1345
00:56:15,091 --> 00:56:18,460
And we put out a beautiful,
colorful, flavorful plate.
1346
00:56:18,494 --> 00:56:21,129
I would absolutely order this off a menu
1347
00:56:21,163 --> 00:56:22,731
in a fine-dining restaurant.
1348
00:56:22,765 --> 00:56:24,799
Chef Ramsay, stick this on your menu.
1349
00:56:29,839 --> 00:56:32,540
Ladies and gentlemen, welcome
to the MasterChef restaurant.
1350
00:56:32,575 --> 00:56:34,576
I don't think across 25 years of cooking
1351
00:56:34,610 --> 00:56:37,779
I've ever welcomed one
critic in, let alone, 17.
1352
00:56:37,813 --> 00:56:39,180
( laughter )
1353
00:56:39,215 --> 00:56:40,882
So now we'd like to introduce you
1354
00:56:40,917 --> 00:56:42,784
to our home cooks for the evening.
1355
00:56:42,818 --> 00:56:45,387
Please welcome the red
team and the blue team.
1356
00:56:49,325 --> 00:56:51,493
This is an opportunity of a lifetime.
1357
00:56:51,527 --> 00:56:53,395
Yes, these critics are intimidating
1358
00:56:53,429 --> 00:56:56,398
and they're powerful
and I wanna impress them.
1359
00:56:56,432 --> 00:56:59,367
But if anything, I'm honored
and humbled right now,
1360
00:56:59,402 --> 00:57:01,369
to be standing in front of people
1361
00:57:01,404 --> 00:57:03,705
that could pick my food apart.
1362
00:57:03,739 --> 00:57:04,940
Christina: Red team, Tanorria, David.
1363
00:57:04,974 --> 00:57:06,942
Please describe your
dish to the food critics.
1364
00:57:06,976 --> 00:57:10,045
Today we have for you a pan-seared duck
1365
00:57:10,079 --> 00:57:11,913
finished with ras el hanout,
1366
00:57:11,948 --> 00:57:15,250
a Brussels sprout slaw with
a grainy mustard vinaigrette,
1367
00:57:15,284 --> 00:57:16,952
a crispy polenta cake,
1368
00:57:16,986 --> 00:57:21,389
finished with a
pomegranate-molasses port reduction.
1369
00:57:21,424 --> 00:57:23,024
And the blue team.
1370
00:57:23,059 --> 00:57:26,361
We have for you a
hazelnut crusted halibut,
1371
00:57:26,395 --> 00:57:29,097
on top of a Meyer lemon beurre blanc,
1372
00:57:29,131 --> 00:57:30,932
and then beside it we
have a play on purple--
1373
00:57:30,967 --> 00:57:34,469
we have a parsnip, celery
root brown butter purée,
1374
00:57:34,503 --> 00:57:36,338
a purple cauliflower purée,
1375
00:57:36,372 --> 00:57:40,075
and asparagus pills marinated
in a Meyer lemon vinaigrette.
1376
00:57:40,109 --> 00:57:42,477
To our guests of honor, as you dine,
1377
00:57:42,511 --> 00:57:44,612
please gather your
thoughts on the notecards
1378
00:57:44,647 --> 00:57:46,247
that we've laid in front of you.
1379
00:57:46,282 --> 00:57:49,384
Once we've had a chance to
read all of your reviews,
1380
00:57:49,418 --> 00:57:51,553
we will decide on a
winning team tonight.
1381
00:57:52,555 --> 00:57:54,055
Red team, blue team, head on back
1382
00:57:54,090 --> 00:57:55,991
into the MasterChef
kitchen and clean up.
1383
00:57:56,025 --> 00:57:58,026
Our esteemed critics, bon appétit.
1384
00:57:58,060 --> 00:58:01,296
Please, enjoy. Thank you.
1385
00:58:05,701 --> 00:58:08,903
- That was a little scary.
- Yeah. No smiles whatsoever.
1386
00:58:08,938 --> 00:58:11,239
Yeah. Ain't nothing gonna
charm them to victory.
1387
00:58:11,273 --> 00:58:12,974
Shaun: We definitely killed that.
1388
00:58:13,009 --> 00:58:15,010
I mean, we got our plates
pretty much as close
1389
00:58:15,044 --> 00:58:17,645
as we could get 'em to
the way we wanted 'em.
1390
00:58:17,680 --> 00:58:21,316
Gordon: Right, let's start off
with the blue team's halibut.
1391
00:58:21,350 --> 00:58:23,518
Christina: Let's see
what we've got here.
1392
00:58:23,552 --> 00:58:27,255
Got a nice crisp cut there.
1393
00:58:27,289 --> 00:58:30,058
- It's beautiful.
- Gordon: Just the way you want it.
1394
00:58:30,092 --> 00:58:31,659
Wow.
1395
00:58:32,895 --> 00:58:34,129
I think the fish is cooked beautifully.
1396
00:58:34,163 --> 00:58:35,730
It needs a touch more seasoning.
1397
00:58:35,765 --> 00:58:37,399
Hazelnut's delicious,
but there's a lot of 'em.
1398
00:58:37,433 --> 00:58:39,200
Richard: Yeah, I mean, I think the
proportions are off a little bit.
1399
00:58:39,235 --> 00:58:41,736
More sauce, more cauliflower.
1400
00:58:41,771 --> 00:58:43,571
Makes me anxious to see
what the critics think.
1401
00:58:44,940 --> 00:58:47,842
The blue team's halibut
was a little overcooked,
1402
00:58:47,877 --> 00:58:50,278
but I loved the crust.
I loved the little salad.
1403
00:58:50,312 --> 00:58:53,081
It's actually fancy to
the point of prissiness.
1404
00:58:53,115 --> 00:58:55,050
Stephanie Kordan: It had just
a hint of the beurre blanc
1405
00:58:55,084 --> 00:58:57,318
which was done with such restraint
1406
00:58:57,353 --> 00:58:59,854
that it really enchanted the fish,
1407
00:58:59,889 --> 00:59:01,423
rather than overwhelming it.
1408
00:59:01,457 --> 00:59:03,024
It's really easy to
screw up a fish like that
1409
00:59:03,059 --> 00:59:05,593
so I'm actually impressed
that they were able to do
1410
00:59:05,628 --> 00:59:07,495
as well as they did
with a fish that stinky.
1411
00:59:07,530 --> 00:59:09,164
Eddie Lin: The purple-white dollops
1412
00:59:09,198 --> 00:59:11,733
belong on a nine-year-old's
birthday cake
1413
00:59:11,767 --> 00:59:13,802
and didn't make sense.
1414
00:59:13,836 --> 00:59:15,470
Gordon: Now, red team's duck.
1415
00:59:15,504 --> 00:59:17,739
Now that duck was set up for success.
1416
00:59:17,773 --> 00:59:19,474
The problem they've got
there, it needs another
1417
00:59:19,508 --> 00:59:20,909
four, five minutes in the oven.
1418
00:59:20,943 --> 00:59:24,279
We'll take the end of
the duck there. Mmm.
1419
00:59:24,313 --> 00:59:27,315
I have to say, for what
they lacked in execution,
1420
00:59:27,349 --> 00:59:29,818
they made up for in the
concept of flavor profile.
1421
00:59:29,852 --> 00:59:31,286
Yeah. I love what they
did with the polenta.
1422
00:59:31,320 --> 00:59:33,188
I love the fact that they
laced it with duck fat.
1423
00:59:33,222 --> 00:59:34,889
That's a very "cheffy" thing to do.
1424
00:59:34,924 --> 00:59:36,291
I just wish that they'd cooked that duck
1425
00:59:36,325 --> 00:59:38,226
four, five minutes
longer, and I'm hoping
1426
00:59:38,260 --> 00:59:40,528
our critics haven't got raw duck.
1427
00:59:42,064 --> 00:59:43,498
I love the fact that the duck
1428
00:59:43,532 --> 00:59:45,934
was rare and decadent and sexy.
1429
00:59:45,968 --> 00:59:47,168
Could they-- had they
jazzed up the seasoning
1430
00:59:47,203 --> 00:59:48,937
perhaps a little bit.
1431
00:59:48,971 --> 00:59:51,206
But I have to say, this plate
all came together very nicely.
1432
00:59:51,240 --> 00:59:53,341
Amanda Hesser: I feel like I've
seen a dish like this many times.
1433
00:59:53,375 --> 00:59:55,710
Um, the dish completely lacks soul.
1434
00:59:55,744 --> 00:59:58,179
The duck breasts are seasoned well
1435
00:59:58,214 --> 00:59:59,814
and the fat was rendered well.
1436
00:59:59,849 --> 01:00:03,184
My main complaint is that they
used a pomegranate sauce on it,
1437
01:00:03,219 --> 01:00:05,286
- which is out of season.
- Overall, I actually thought
1438
01:00:05,321 --> 01:00:07,055
the most flavorful thing on the plate
1439
01:00:07,089 --> 01:00:09,791
was the polenta cake, but I
wanted the supporting components
1440
01:00:09,825 --> 01:00:12,694
to come together and do
something with the protein.
1441
01:00:12,728 --> 01:00:14,262
But I felt more like I was just eating
1442
01:00:14,296 --> 01:00:17,298
big, maybe slightly
underseasoned hunks of duck.
1443
01:00:17,333 --> 01:00:19,334
I still think it's two
very strong efforts.
1444
01:00:19,368 --> 01:00:21,903
I think it's still either
team's game at this point.
1445
01:00:35,651 --> 01:00:38,386
Tonight, sadly, there can
be only one winning team.
1446
01:00:38,420 --> 01:00:41,022
Can't wait to study those reviews
1447
01:00:41,056 --> 01:00:44,759
and then come to consensus
and nominate our winning team
1448
01:00:44,793 --> 01:00:46,794
based on your feedback.
1449
01:00:46,829 --> 01:00:48,396
Once again, a sincere thank you.
1450
01:00:51,000 --> 01:00:51,966
Thank you, my darling.
1451
01:00:52,001 --> 01:00:53,768
Thank you. Thank you.
1452
01:00:53,802 --> 01:00:56,671
- Thank you, sir.
- Yes. Good to see you. Thank you.
1453
01:00:56,705 --> 01:00:59,174
- Thank you for allowing us to serve
you. - Well, I voted for you guys.
1454
01:00:59,208 --> 01:01:01,442
- Tanorria: Thank you, sir.
- Thank you, sir.
1455
01:01:01,477 --> 01:01:04,379
- Steingarten: The polenta cake was
delicious. - David: That's her specialty.
1456
01:01:04,413 --> 01:01:07,215
- Jeffrey...?
- You're getting in trouble, sir.
1457
01:01:07,249 --> 01:01:10,118
- Jeffrey!
- Hello. I'm sorry.
1458
01:01:10,152 --> 01:01:11,586
- Thank you. Thank you, sir.
- Tanorria: Thank you.
1459
01:01:11,620 --> 01:01:12,820
- David: Thank you.
- ( Tanorria giggles )
1460
01:01:12,855 --> 01:01:14,822
- Gordon: She's not single.
- Yes, I am!
1461
01:01:14,857 --> 01:01:18,026
- ( laughing )
- Gordon: All of you, please, follow us
1462
01:01:18,060 --> 01:01:20,161
into the MasterChef kitchen.
1463
01:01:20,196 --> 01:01:22,463
Brandi: I am so full
of anxiety right now.
1464
01:01:22,498 --> 01:01:25,300
We just had 17 food
critics taste our food.
1465
01:01:25,334 --> 01:01:27,368
We've never been under this
type of scrutiny before.
1466
01:01:27,403 --> 01:01:32,006
So, whoever wins, deserves
a spot in the top three.
1467
01:01:32,041 --> 01:01:35,577
Home cooks, both teams did
a remarkable job tonight.
1468
01:01:35,611 --> 01:01:39,047
But unfortunately, there
can be only one winning team.
1469
01:01:39,081 --> 01:01:40,882
Whew.
1470
01:01:40,916 --> 01:01:43,284
Before we announce the winning team,
1471
01:01:43,319 --> 01:01:46,287
we have some very big news to share.
1472
01:01:47,456 --> 01:01:50,525
For the first time
in MasterChef history,
1473
01:01:50,559 --> 01:01:53,895
in this year's finale...
1474
01:01:53,929 --> 01:01:56,831
there will be three home cooks.
1475
01:01:56,865 --> 01:01:58,900
- Shaun: Oh, man.
- Tanorria: Oh, boy.
1476
01:01:58,934 --> 01:02:00,668
( David exhales ) Whew, God.
1477
01:02:04,726 --> 01:02:09,429
For the first time
in MasterChef history,
1478
01:02:09,463 --> 01:02:12,298
in this year's finale...
1479
01:02:12,332 --> 01:02:16,836
there will be three home cooks.
1480
01:02:16,870 --> 01:02:18,638
- Shaun: Oh, man.
- Tanorria: Oh, boy.
1481
01:02:18,672 --> 01:02:20,273
( exhales ) Whew, God.
1482
01:02:20,307 --> 01:02:22,475
Christina: One team won't
just be safe tonight,
1483
01:02:22,509 --> 01:02:24,811
they will be guaranteed a place
1484
01:02:24,845 --> 01:02:28,614
in next week's MasterChef
three-way finale.
1485
01:02:28,649 --> 01:02:32,018
Sad news is, of course,
that the other team
1486
01:02:32,052 --> 01:02:34,387
is gonna have to fight
it out head-to-head
1487
01:02:34,421 --> 01:02:36,622
for that final spot.
1488
01:02:36,657 --> 01:02:40,426
- Tonight's winning team...
- ( Shaun groans )
1489
01:02:40,461 --> 01:02:44,063
...the team that is officially
in the Master Chef finale...
1490
01:02:46,366 --> 01:02:47,733
- Whew.
- ...is...
1491
01:02:50,003 --> 01:02:51,737
- the blue team.
- ( gasps )
1492
01:02:51,772 --> 01:02:53,272
( thumps )
1493
01:02:53,307 --> 01:02:55,675
Christina: Brandi, Shaun...
1494
01:02:55,709 --> 01:02:58,678
( Shaun sobs ) Oh, my God.
1495
01:02:58,712 --> 01:03:01,047
- Absolutely incredible.
- ( sobs )
1496
01:03:01,081 --> 01:03:03,316
Gordon: Brandi, how are you feeling?
1497
01:03:03,350 --> 01:03:06,252
I don't even know what
to feel right now. I'm--
1498
01:03:06,286 --> 01:03:09,021
When I came into this, I
never in a million years
1499
01:03:09,056 --> 01:03:11,457
thought I would be goin' to the finale.
1500
01:03:11,492 --> 01:03:13,559
And I'm so proud of
myself and I'm so proud
1501
01:03:13,594 --> 01:03:15,761
that my students and my
kids get to see this--
1502
01:03:15,796 --> 01:03:18,097
that, you know, dreams come true.
1503
01:03:19,132 --> 01:03:20,266
Shaun, how do you feel?
1504
01:03:20,300 --> 01:03:22,101
I am so proud right now.
1505
01:03:22,135 --> 01:03:24,337
Um,
ahem--
1506
01:03:24,371 --> 01:03:26,939
I wish my dad was still here with me.
1507
01:03:26,974 --> 01:03:30,142
I did this for him and my mom.
1508
01:03:30,177 --> 01:03:31,310
Whew.
1509
01:03:31,345 --> 01:03:32,945
That performance was legendary.
1510
01:03:32,980 --> 01:03:34,881
- Whew. Thank you, Chef.
- Brandi: Thank you.
1511
01:03:34,915 --> 01:03:37,049
So, blue team--
Shaun and Brandi,
1512
01:03:37,084 --> 01:03:40,152
congratulations. Please
head on up to the balcony.
1513
01:03:41,255 --> 01:03:43,122
Shaun: Thank you, Chefs.
1514
01:03:45,392 --> 01:03:47,527
( Shaun sobs, chuckles )
1515
01:03:48,729 --> 01:03:50,830
( sighs ) I can't believe this.
1516
01:03:50,864 --> 01:03:53,366
David, Tanorria, you were defeated
1517
01:03:53,400 --> 01:03:56,035
very narrowly tonight.
The critics loved the idea,
1518
01:03:56,069 --> 01:03:57,436
the concept of the dish.
1519
01:03:57,471 --> 01:03:59,272
But the quantity of sauce,
1520
01:03:59,306 --> 01:04:01,874
the cook on some of the
duck, not all of the duck--
1521
01:04:01,909 --> 01:04:03,676
those were just the little details
1522
01:04:03,710 --> 01:04:06,913
that set you back and gave
the blue team the edge tonight.
1523
01:04:06,947 --> 01:04:08,581
Richard: Before we go any further,
1524
01:04:08,615 --> 01:04:11,617
you each need one of these.
1525
01:04:11,652 --> 01:04:14,253
Tanorria: It's David's fault
we're in this pressure test.
1526
01:04:14,288 --> 01:04:17,623
David's main responsibility was duck.
1527
01:04:17,658 --> 01:04:19,792
I mean, it hurts, bad.
1528
01:04:20,961 --> 01:04:23,996
In this difficult pressure test
1529
01:04:24,031 --> 01:04:26,999
you'll be cooking with the most
widely-eaten meat in the world.
1530
01:04:27,034 --> 01:04:29,435
and you'll be taking
this phenomenal protein
1531
01:04:29,469 --> 01:04:32,104
to a MasterChef level.
1532
01:04:32,139 --> 01:04:35,908
Not once, not twice...
1533
01:04:35,943 --> 01:04:39,111
- But three times.
- Whew.
1534
01:04:39,146 --> 01:04:42,448
You're going to have to replicate
three of our favorite dishes...
1535
01:04:43,617 --> 01:04:45,785
revolving around a classic protein
1536
01:04:45,819 --> 01:04:48,554
that every chef loves to work with.
1537
01:04:48,589 --> 01:04:51,023
Juicy, flavorful...
1538
01:04:51,058 --> 01:04:52,825
pork.
1539
01:04:57,664 --> 01:04:59,632
Underneath this cloche
is the cut of pork
1540
01:04:59,666 --> 01:05:01,601
that I absolutely love.
1541
01:05:02,703 --> 01:05:04,704
Pork tenderloin.
1542
01:05:04,738 --> 01:05:07,239
Here we have my
harissa-spiced pork tenderloin
1543
01:05:07,274 --> 01:05:09,642
with charred eggplant purée,
1544
01:05:09,676 --> 01:05:12,111
zucchini ribbons, olive petals
1545
01:05:12,145 --> 01:05:14,213
and a beautiful herb salad.
1546
01:05:14,247 --> 01:05:18,317
Richard: There is one cut
of pork that chefs like me
1547
01:05:18,352 --> 01:05:20,953
love more than any other,
1548
01:05:20,988 --> 01:05:23,022
because it's a moneymaker.
1549
01:05:24,024 --> 01:05:25,725
Pork belly.
1550
01:05:25,759 --> 01:05:28,628
My signature preparation of
pork is braised pork belly
1551
01:05:28,662 --> 01:05:31,197
with creamed onion, roasted fennel,
1552
01:05:31,231 --> 01:05:34,200
butternut squash and
date and orange relish.
1553
01:05:35,636 --> 01:05:37,336
Gordon: I think there is one cut of pork
1554
01:05:37,371 --> 01:05:39,739
unlike any other.
1555
01:05:39,773 --> 01:05:43,576
- a stunning double-cut
pork chop. - Looks good.
1556
01:05:43,610 --> 01:05:46,979
Now here we have my Chinese
five-spiced grilled pork chop,
1557
01:05:47,014 --> 01:05:48,981
sat on a bed of bok choy
1558
01:05:49,016 --> 01:05:50,816
with sautéed Okinawa potatoes,
1559
01:05:50,851 --> 01:05:52,284
pickled shiitake,
1560
01:05:52,319 --> 01:05:54,954
and lightly dusted for
that togarashi spice
1561
01:05:54,988 --> 01:05:56,155
lotus chips.
1562
01:05:56,189 --> 01:05:57,890
The technique on this pork chop
1563
01:05:57,924 --> 01:05:59,892
needs to be executed perfectly,
1564
01:05:59,926 --> 01:06:03,229
or your dish... will be a travesty.
1565
01:06:03,263 --> 01:06:05,097
Wow.
1566
01:06:05,132 --> 01:06:08,467
All right. You will have just 75 minutes
1567
01:06:08,502 --> 01:06:11,337
to complete all three of
our signature pork dishes.
1568
01:06:11,371 --> 01:06:14,940
- The finale is this close.
- Whew.
1569
01:06:14,975 --> 01:06:17,243
Please head to your stations.
1570
01:06:17,277 --> 01:06:19,545
I'm pissed right now, because
I feel like it's my fault
1571
01:06:19,579 --> 01:06:21,981
that we're both down here. Now, me,
1572
01:06:22,015 --> 01:06:23,649
and someone I have respect
for and view as a friend
1573
01:06:23,684 --> 01:06:27,219
have to battle because
of my shortcomings.
1574
01:06:27,254 --> 01:06:28,387
Christina: At your stations, you'll find
1575
01:06:28,422 --> 01:06:30,256
all the ingredients you need
1576
01:06:30,290 --> 01:06:32,958
to make our three of our
intricate pork dishes.
1577
01:06:32,993 --> 01:06:34,360
Gordon: Shaun and Brandi,
1578
01:06:34,394 --> 01:06:36,429
final words of
encouragement or good luck?
1579
01:06:36,463 --> 01:06:38,431
- Have fun.
- "Have fun"?
1580
01:06:38,465 --> 01:06:39,632
- Yeah.
- Seriously?
1581
01:06:39,666 --> 01:06:41,667
It's fun down there.
1582
01:06:41,702 --> 01:06:43,169
Right, David, Tanorria...
1583
01:06:43,203 --> 01:06:45,538
your 75 minutes...
1584
01:06:45,572 --> 01:06:47,973
starts... now.
1585
01:06:54,414 --> 01:06:56,682
Here we go.
1586
01:06:56,717 --> 01:06:59,318
So, three difficult
dishes across 75 minutes--
1587
01:06:59,352 --> 01:07:00,920
this is a tough one to pull off.
1588
01:07:00,954 --> 01:07:03,789
Christina: So, let's
talk about ideal timing.
1589
01:07:03,824 --> 01:07:05,958
- So, the first thing you do--
pork belly. - Christina: Yes.
1590
01:07:05,992 --> 01:07:07,159
Gordon: Into the pressure
cooker, get it going.
1591
01:07:07,194 --> 01:07:09,995
After that, get that pork chop seared,
1592
01:07:10,030 --> 01:07:12,465
rendered, and cooked just above rare
1593
01:07:12,499 --> 01:07:14,633
so you can reheat it with
literally 10 minutes to go.
1594
01:07:14,668 --> 01:07:16,769
And then you'll be
cooking your tenderloin
1595
01:07:16,803 --> 01:07:18,637
right at the very last
minute. Not too early,
1596
01:07:18,672 --> 01:07:20,639
because that can't sit and hang around.
1597
01:07:20,674 --> 01:07:22,942
- Christina: No. Absolutely.
- Gordon: It goes too dry.
1598
01:07:22,976 --> 01:07:26,512
Now, my pork tenderloin,
it's a lean cut of meat.
1599
01:07:26,546 --> 01:07:28,681
It's not very forgiving. Gotta cook it
1600
01:07:28,715 --> 01:07:30,416
to a medium-medium rare.
1601
01:07:30,450 --> 01:07:32,618
And they shouldn't really
touch that pork tenderloin
1602
01:07:32,652 --> 01:07:35,121
until they've got 35 minutes to go.
1603
01:07:35,155 --> 01:07:37,690
- ( ticks ) - But they need to char
the heck outta that eggplant
1604
01:07:37,724 --> 01:07:39,325
to get that nice smokiness
1605
01:07:39,359 --> 01:07:42,561
and those zucchini should
just "kiss" that sauté pan.
1606
01:07:42,596 --> 01:07:44,096
You don't want 'em to wilt.
1607
01:07:44,131 --> 01:07:46,265
- I have the beef stock reducing.
- So, Christina,
1608
01:07:46,299 --> 01:07:48,000
- your dish is like a ballet, right?
- ( chuckles )
1609
01:07:48,034 --> 01:07:49,635
I mean, there's just so
much finesse about it.
1610
01:07:49,669 --> 01:07:51,403
Mine's more like a rock show.
1611
01:07:51,438 --> 01:07:53,038
( hissing )
1612
01:07:53,073 --> 01:07:55,307
Pork belly has to cook
at least 30 minutes
1613
01:07:55,342 --> 01:07:57,777
under pressure. You want the melting fat
1614
01:07:57,811 --> 01:08:00,980
of the pork belly, and
then this crisp exterior.
1615
01:08:01,014 --> 01:08:03,282
If it's not cooked, it's
gonna be rubbery and chewy.
1616
01:08:04,618 --> 01:08:06,886
My double-cut pork chop
1617
01:08:06,920 --> 01:08:08,621
needs serious attention to detail.
1618
01:08:08,655 --> 01:08:11,390
The jeopardy there is rendering
that fat down on the back
1619
01:08:11,424 --> 01:08:13,659
and making sure you've got
that wonderful temperature
1620
01:08:13,693 --> 01:08:16,262
running from the beginning
right through to the bone.
1621
01:08:16,296 --> 01:08:18,798
It needs to be medium, not rare.
1622
01:08:18,832 --> 01:08:20,633
- ( sizzling )
- ( ticks )
1623
01:08:20,667 --> 01:08:22,802
Less than 50 minutes remaining.
1624
01:08:24,671 --> 01:08:26,338
( bubbling )
1625
01:08:26,373 --> 01:08:27,773
Okay, David. How you feeling?
1626
01:08:27,808 --> 01:08:30,109
- ( bleep )
- What? Why?
1627
01:08:30,143 --> 01:08:31,944
I don't like to fail
and I don't like to lose.
1628
01:08:31,978 --> 01:08:33,813
You're not gonna throw the towel in now?
1629
01:08:33,847 --> 01:08:35,681
No, I'm not gonna throw the towel
in. I'm just gonna do my best.
1630
01:08:35,715 --> 01:08:37,483
Start believin' in
yourself a little bit more.
1631
01:08:37,517 --> 01:08:38,984
- Can you do this?
- Yes, Chef.
1632
01:08:39,019 --> 01:08:40,686
- Top four.
- Top four is not good enough.
1633
01:08:40,720 --> 01:08:42,555
Well, there you go. That's
the David I wanna hear.
1634
01:08:42,589 --> 01:08:44,990
You get your head out your ass
and start coming back a little bit.
1635
01:08:45,025 --> 01:08:46,058
- Yes, Chef.
- Good luck.
1636
01:08:46,092 --> 01:08:47,159
- Thank you, Chef.
- Let's go.
1637
01:08:47,194 --> 01:08:49,395
Whiny-baby David's back.
1638
01:08:49,429 --> 01:08:50,696
All right, Tanorria.
1639
01:08:50,730 --> 01:08:52,031
How are you feeling?
1640
01:08:52,065 --> 01:08:53,899
I feel composed right now.
1641
01:08:53,934 --> 01:08:56,635
- And you look organized. -
That's really, really important--
1642
01:08:56,670 --> 01:08:58,204
I don't wanna forget anything.
1643
01:08:58,238 --> 01:09:00,673
How confident are you
that you can beat David?
1644
01:09:00,707 --> 01:09:02,741
I have no choice but to be confident.
1645
01:09:02,776 --> 01:09:05,511
If I wasn't confident, I would
curl up in the fetal position
1646
01:09:05,545 --> 01:09:07,813
and hide under my station,
and that's not happening today.
1647
01:09:07,848 --> 01:09:09,748
- That cannot happen.
- Can you beat him?
1648
01:09:09,783 --> 01:09:11,617
You know, David is
really, really strong,
1649
01:09:11,651 --> 01:09:14,253
but I think I'm a little
bit more focused than David.
1650
01:09:14,287 --> 01:09:16,889
And that might be what
puts me over the edge.
1651
01:09:16,923 --> 01:09:19,892
- ( ticks )
- Christina: Less than 30 minutes to go.
1652
01:09:21,261 --> 01:09:23,329
I think we're gettin' a visitor.
1653
01:09:23,363 --> 01:09:25,564
- Brandi: Wow.
- Gordon: Uh, brilliant job.
1654
01:09:25,599 --> 01:09:28,834
- Shaun: Thank you, Chef. - Now, there's
one more that's gonna be joining you.
1655
01:09:28,869 --> 01:09:30,970
Which one do you want--
Tanorria or David?
1656
01:09:31,004 --> 01:09:32,171
- David.
- ( clatters )
1657
01:09:32,205 --> 01:09:33,739
I forgot that was hot.
1658
01:09:33,773 --> 01:09:36,008
I think he's gonna be
easier to beat in the finale
1659
01:09:36,042 --> 01:09:38,077
because his emotions
get the best of him,
1660
01:09:38,111 --> 01:09:39,178
like they're doin' right now.
1661
01:09:39,212 --> 01:09:41,780
Tsk. It's great news.
1662
01:09:41,815 --> 01:09:43,582
Beef stock just turned to syrup.
1663
01:09:43,617 --> 01:09:45,551
- Gordon: And Shaun?
- I'd rather Tanorria.
1664
01:09:45,585 --> 01:09:48,053
- Mmm. That's good.
- I don't think she'll take enough risks
1665
01:09:48,088 --> 01:09:50,055
to be able to pull it off.
No, I think she's gotta stay
1666
01:09:50,090 --> 01:09:52,358
- right in her comfort zone. - Tanorria:
I feel really good about that.
1667
01:09:52,392 --> 01:09:55,094
And you know, I said from day
one I wanna be the top Vegas guy,
1668
01:09:55,128 --> 01:09:57,496
so the earlier Davis
can go-- David can go.
1669
01:09:57,530 --> 01:10:01,100
- Thank you.
- Thank you, Chef.
1670
01:10:01,134 --> 01:10:03,602
- ( ticks ) - Gordon Less than
20 minutes to go, guys.
1671
01:10:04,905 --> 01:10:06,672
Where's Tanorria's pork tenderloin?
1672
01:10:06,706 --> 01:10:08,507
David's got his pork
tenderloin in the pan.
1673
01:10:08,541 --> 01:10:11,377
Tanorria's is still
out there, untouched.
1674
01:10:11,411 --> 01:10:14,013
( whispers ) She's gotta
cook that pork tenderloin.
1675
01:10:14,047 --> 01:10:16,015
Tenderloin.
1676
01:10:16,049 --> 01:10:19,051
It looks like the pork tenderloin
is not even on the map right now.
1677
01:10:19,085 --> 01:10:20,753
Does she not see it?
1678
01:10:20,787 --> 01:10:23,322
I don't know what the
hell Tanorria's doin.'
1679
01:10:23,356 --> 01:10:25,424
Her pork tenderloin is
just sitting there, raw.
1680
01:10:25,458 --> 01:10:28,260
She hasn't even heated
up a damn pan for it yet.
1681
01:10:28,295 --> 01:10:31,864
- What is she doin'? - If she doesn't
get this thing cooking right now,
1682
01:10:31,898 --> 01:10:34,934
David's takin' this one and
joinin' me and Brandi in the finale.
1683
01:10:34,968 --> 01:10:36,702
What are you doin'?
1684
01:10:41,032 --> 01:10:43,100
- Gordon Less than 20 minutes
to go, guys. - ( ticks )
1685
01:10:43,134 --> 01:10:45,369
Three stunning pork dishes...
1686
01:10:45,403 --> 01:10:48,138
but just one spot remaining
1687
01:10:48,172 --> 01:10:50,140
- in the grand finale.
- ( sizzling )
1688
01:10:50,174 --> 01:10:52,409
Make sure it's you.
1689
01:10:53,845 --> 01:10:58,181
Guys, I think Tanorria has
forgotten about her pork tenderloin.
1690
01:10:58,216 --> 01:10:59,883
Tenderloin.
1691
01:10:59,917 --> 01:11:03,954
It looks like the pork tenderloin
is not even on the map right now.
1692
01:11:03,988 --> 01:11:06,123
( whispers ) She's gotta
cook that pork tenderloin.
1693
01:11:06,157 --> 01:11:08,458
I don't know if Tanorria doesn't
know where her tenderloin is
1694
01:11:08,493 --> 01:11:10,560
or she just forgot she
has to make a tenderloin,
1695
01:11:10,595 --> 01:11:13,096
but it needs to rest
for at least 15 minutes
1696
01:11:13,131 --> 01:11:16,233
and she only has 15 minutes left
and she hasn't started cooking it.
1697
01:11:16,267 --> 01:11:18,635
She's gonna be completely
screwed on this meat.
1698
01:11:18,669 --> 01:11:21,872
- ( sizzling )
- Finally.
1699
01:11:25,405 --> 01:11:28,407
Don't just stand there.
She's just standin' there.
1700
01:11:28,441 --> 01:11:30,376
She's just standin'
there holding the pork.
1701
01:11:30,410 --> 01:11:33,379
- 12 minutes remaining.
- ( ticks )
1702
01:11:36,049 --> 01:11:39,185
Tanorria's pork chop,
I worry, is undercooked.
1703
01:11:39,219 --> 01:11:41,086
The hell happened to this guy?
1704
01:11:41,121 --> 01:11:43,789
David's belly doesn't look
like it's cooked properly.
1705
01:11:46,259 --> 01:11:48,460
- Six minutes, guys.
- Let's go, come on. Get platin'.
1706
01:11:48,495 --> 01:11:50,095
( sizzling )
1707
01:11:50,130 --> 01:11:52,031
Christina: David's pork
chop's out of the oven.
1708
01:11:52,065 --> 01:11:53,265
Gordon: Great sear on it.
1709
01:11:53,300 --> 01:11:55,234
Just get it on.
1710
01:11:56,770 --> 01:11:59,104
- ( ticks )
- Three minutes, guys. Here we go.
1711
01:11:59,139 --> 01:12:00,506
Christina: Here we go,
guys. Here we go, here we go.
1712
01:12:02,943 --> 01:12:04,643
Let's go, Tanorria. Come on.
1713
01:12:04,678 --> 01:12:07,046
Tanorria's tenderloin is raw. ( sighs )
1714
01:12:07,080 --> 01:12:09,582
( Brandi clapping ) Let's go, guys.
1715
01:12:09,616 --> 01:12:11,550
Tanorria, you've got
nothing down in the front.
1716
01:12:11,585 --> 01:12:13,452
- I need to see some food.
- ( ticks )
1717
01:12:15,422 --> 01:12:17,122
Come on, Tanorria. Push to the end.
1718
01:12:18,425 --> 01:12:21,093
- Here we go. Ten, nine...
- ( ticks )
1719
01:12:21,127 --> 01:12:23,729
...eight, seven, six,
1720
01:12:23,763 --> 01:12:26,932
five, four, three,
1721
01:12:26,967 --> 01:12:30,436
two, one, and stop! Hands in the air.
1722
01:12:30,470 --> 01:12:32,104
- ( clapping )
- Shaun: Good job, guys.
1723
01:12:32,138 --> 01:12:35,241
Yeah. Well done!
1724
01:12:35,275 --> 01:12:37,343
Gonna be interesting.
1725
01:12:38,445 --> 01:12:40,412
Christina: Tanorria and David.
1726
01:12:40,447 --> 01:12:42,982
Time to taste all three
of your pork dishes.
1727
01:12:43,016 --> 01:12:45,017
I'm gonna start with the tenderloin.
1728
01:12:45,051 --> 01:12:47,620
As a whole, Tanorria's
pork tenderloin dish
1729
01:12:47,654 --> 01:12:50,556
looks better, but her
pork tenderloin is way raw.
1730
01:12:50,590 --> 01:12:53,792
Hopefully, the judges value
that over some garnish.
1731
01:12:55,061 --> 01:12:58,130
Tanorria, what do you
think of your dish?
1732
01:12:58,164 --> 01:12:59,965
I think it looks great.
1733
01:13:00,000 --> 01:13:02,001
I'm a little concerned
about the cook of the pork.
1734
01:13:02,035 --> 01:13:04,670
The temp is a little bit under, maybe.
1735
01:13:04,704 --> 01:13:06,538
How'd you season this tenderloin?
1736
01:13:06,573 --> 01:13:08,807
Um, I rubbed it in the harissa
1737
01:13:08,842 --> 01:13:10,743
and a little bit of salt.
1738
01:13:18,485 --> 01:13:22,187
David, how do you feel your
pork tenderloin dish came out?
1739
01:13:22,222 --> 01:13:24,790
Uh, the dish is missing
the eggplant purée
1740
01:13:24,824 --> 01:13:28,227
and the garnish-- the
chive and the other herbs.
1741
01:13:28,261 --> 01:13:30,362
Other than that, I'm happy
with the rest of the dish.
1742
01:13:30,397 --> 01:13:33,299
The cook, I think, is exactly
where I wanted it to be.
1743
01:13:39,639 --> 01:13:41,674
Tanorria, if these two dishes
1744
01:13:41,708 --> 01:13:43,542
landed in front of you at a restaurant,
1745
01:13:43,576 --> 01:13:45,144
which would you prefer?
1746
01:13:45,178 --> 01:13:47,546
I would not be as appetized for David's.
1747
01:13:47,580 --> 01:13:50,616
It doesn't look like it's a
dish that I'm excited to eat.
1748
01:13:52,052 --> 01:13:54,320
I'm not really excited about raw pork.
1749
01:13:59,326 --> 01:14:01,527
Tanorria's is undercooked.
1750
01:14:01,561 --> 01:14:03,662
She admittedly has a beautiful dish,
1751
01:14:03,697 --> 01:14:08,133
but David's pork tenderloin
is cooked to perfection.
1752
01:14:09,536 --> 01:14:12,604
All right, so next up--
the pork belly dishes.
1753
01:14:14,841 --> 01:14:17,276
Okay, so visually, David,
give me your assessment--
1754
01:14:17,310 --> 01:14:19,645
one plate versus the other.
1755
01:14:19,679 --> 01:14:21,246
I think they're very close and similar.
1756
01:14:21,281 --> 01:14:24,183
I believe the color on my pork
looks a little more appetizing
1757
01:14:24,217 --> 01:14:27,019
but mine is obviously
missing the date relish.
1758
01:14:27,053 --> 01:14:28,487
Tanorria, what do you think about David
1759
01:14:28,521 --> 01:14:30,322
missing a couple elements?
1760
01:14:30,357 --> 01:14:32,558
I mean, you really need
sweetness from the date relish
1761
01:14:32,592 --> 01:14:34,193
to cut the fattiness of the pork.
1762
01:14:34,227 --> 01:14:36,962
So, it should be disappointing to him
1763
01:14:36,997 --> 01:14:39,031
and maybe for your bite.
1764
01:14:39,065 --> 01:14:40,466
( whispers ) Oh, listen to her.
1765
01:14:40,500 --> 01:14:42,434
All right, so I'm gonna get in here.
1766
01:14:45,505 --> 01:14:47,873
Okay, so you tell me,
how do you think we did
1767
01:14:47,907 --> 01:14:50,909
- on the cook there?
- I think that cook looks really tender,
1768
01:14:50,944 --> 01:14:52,911
- really juicy.
- David, what do you think?
1769
01:14:52,946 --> 01:14:55,247
Looks a little dry. You
had to saw through it.
1770
01:14:56,349 --> 01:14:58,350
Actually, a lotta bit dry.
1771
01:14:58,385 --> 01:15:00,185
Wow.
1772
01:15:05,892 --> 01:15:07,593
( faintly ) Okay.
1773
01:15:08,595 --> 01:15:10,396
All right, so, David,
1774
01:15:10,430 --> 01:15:13,032
what am I to expect when I
cut into your pork belly here?
1775
01:15:13,066 --> 01:15:15,734
A nice, crispy skin,
and a juicy interior.
1776
01:15:16,836 --> 01:15:19,338
So, Tanorria, assess David's.
1777
01:15:19,372 --> 01:15:21,407
Not as juicy as he expected.
1778
01:15:21,441 --> 01:15:23,742
Juicier than hers.
1779
01:15:24,811 --> 01:15:26,178
( whispers ) Oh, my God.
1780
01:15:26,212 --> 01:15:28,514
Oh, my God. The two of them.
1781
01:15:33,753 --> 01:15:36,121
- It's undercooked.
- What was that, Tanorria?
1782
01:15:36,156 --> 01:15:39,091
From my take on butternut squash,
1783
01:15:39,125 --> 01:15:41,527
and the beautiful, velvety texture
it should have in the middle,
1784
01:15:41,561 --> 01:15:43,529
- that's undercooked.
- Wow.
1785
01:15:43,563 --> 01:15:45,397
This is a pork challenge.
It's all about the pork,
1786
01:15:45,432 --> 01:15:47,699
and when I order pork belly,
I'm sure the garnish is nice,
1787
01:15:47,734 --> 01:15:49,168
but what I care about is the pork.
1788
01:15:49,202 --> 01:15:51,203
Taking a look at this pork from
the side, it just looks dry--
1789
01:15:51,237 --> 01:15:53,572
almost like a dry pot roast.
1790
01:16:01,381 --> 01:16:03,048
Neither of the pork bellies are perfect.
1791
01:16:03,083 --> 01:16:04,416
They're both a little chewy.
1792
01:16:04,451 --> 01:16:06,385
David's is a little
bit more crispy on top,
1793
01:16:06,419 --> 01:16:08,287
but David's veg is really undercooked.
1794
01:16:08,321 --> 01:16:11,623
Tanorria's belly is a little
more tender than David's.
1795
01:16:12,892 --> 01:16:15,727
Next up, the double pork chop.
1796
01:16:15,762 --> 01:16:17,563
Whew.
1797
01:16:18,565 --> 01:16:21,166
Nice. Tanorria...
1798
01:16:21,201 --> 01:16:23,268
how long did you cook the chop for?
1799
01:16:23,303 --> 01:16:25,471
- Maybe seven to eight
minutes in the oven. - Right.
1800
01:16:25,505 --> 01:16:27,339
Let's go inside.
1801
01:16:27,373 --> 01:16:29,975
I'm looking for a nice...
1802
01:16:30,009 --> 01:16:32,211
medium throughout.
1803
01:16:32,245 --> 01:16:35,814
But with raw fat on
the back of the chop,
1804
01:16:35,849 --> 01:16:39,785
I'm expecting the
center to be undercooked.
1805
01:16:39,819 --> 01:16:42,254
- Okay.
- I hope it's not.
1806
01:16:48,027 --> 01:16:49,628
( murmurs )
1807
01:16:49,662 --> 01:16:52,664
- What do you think?
- I do get the sense of medium.
1808
01:16:52,699 --> 01:16:54,666
And it's extremely juicy, Chef.
1809
01:16:56,169 --> 01:16:57,836
Mmm. Thank you.
1810
01:16:57,871 --> 01:17:01,340
David, so we're missing the bok choy.
1811
01:17:01,374 --> 01:17:03,909
At such a critical moment, why?
1812
01:17:03,943 --> 01:17:06,745
There's no reason. No excuse
other than just being panicked
1813
01:17:06,779 --> 01:17:08,046
with everything else going on.
1814
01:17:08,081 --> 01:17:10,182
( sighs )
1815
01:17:10,216 --> 01:17:11,984
Pork.
1816
01:17:12,018 --> 01:17:15,187
- How's that cooked?
- Perfect medium, Chef.
1817
01:17:15,221 --> 01:17:16,788
Gordon: So you say it's perfect?
1818
01:17:16,823 --> 01:17:19,358
Yes, Chef.
1819
01:17:19,392 --> 01:17:22,861
Because that can make the
difference between joining Brandi
1820
01:17:22,896 --> 01:17:26,498
and Shaun in the finale, or going home.
1821
01:17:32,478 --> 01:17:34,212
( sighs ) Pork.
1822
01:17:34,247 --> 01:17:38,383
- How's that cooked?
- Perfect medium, Chef.
1823
01:17:38,418 --> 01:17:40,152
Gordon: You confident
it's cooked in the middle?
1824
01:17:40,186 --> 01:17:42,320
David: Yes, Chef.
1825
01:17:58,895 --> 01:18:01,173
David: My pork was cooked
better in all three dishes,
1826
01:18:01,207 --> 01:18:03,308
and this pressure test was about pork.
1827
01:18:03,342 --> 01:18:06,530
David's sear on the pork is incredible.
1828
01:18:06,610 --> 01:18:08,423
There's no exposed white fat,
1829
01:18:08,503 --> 01:18:09,984
but it's cooked to perfection.
1830
01:18:10,144 --> 01:18:13,714
Tanorria's pork chop does need
a touch more cooking inside.
1831
01:18:13,748 --> 01:18:15,849
Bok choy, delicious. Sauce, delicious.
1832
01:18:15,883 --> 01:18:17,884
All done beautifully.
1833
01:18:17,919 --> 01:18:21,254
Tanorria: There's a lot of elements
missing from David's plates,
1834
01:18:21,289 --> 01:18:24,157
and I got every single one
of them on there tonight.
1835
01:18:24,192 --> 01:18:26,393
I excelled compared to David.
1836
01:18:28,098 --> 01:18:30,197
Whew. David, Tanorria...
1837
01:18:30,231 --> 01:18:34,367
we've come to a consensus, but
that was a very tough decision.
1838
01:18:34,402 --> 01:18:37,838
Christina, two well-executed
1839
01:18:37,872 --> 01:18:40,040
pork tenderloin dishes.
1840
01:18:40,074 --> 01:18:42,943
In your mind, which one had the edge?
1841
01:18:42,977 --> 01:18:46,213
Tanorria, your pork tenderloin
1842
01:18:46,247 --> 01:18:49,282
as an entire dish
was more composed--
1843
01:18:49,317 --> 01:18:51,118
more of the elements were there.
1844
01:18:51,152 --> 01:18:53,487
But your pork was undercooked.
1845
01:18:55,056 --> 01:18:57,090
David, your dish was less complete,
1846
01:18:57,125 --> 01:18:59,993
but that pork tenderloin, you nailed.
1847
01:19:00,027 --> 01:19:03,897
So, your pork tenderloin got my vote.
1848
01:19:03,931 --> 01:19:05,031
Thank you, Chef.
1849
01:19:06,033 --> 01:19:08,935
Richard, which pork belly dish
1850
01:19:08,970 --> 01:19:12,439
- had the advantage?
- David, Tanorria,
1851
01:19:12,473 --> 01:19:16,343
I mean, this one just came
down to the tiniest of margins.
1852
01:19:16,377 --> 01:19:18,879
The dish that I preferred...
1853
01:19:18,913 --> 01:19:20,914
was Tanorria's.
1854
01:19:22,183 --> 01:19:24,518
Gordon: So, that means it comes down
1855
01:19:24,552 --> 01:19:28,021
to the double pork chop.
1856
01:19:29,757 --> 01:19:32,459
Two well-executed dishes,
1857
01:19:32,493 --> 01:19:35,328
and I can only go on what you give me,
1858
01:19:35,363 --> 01:19:37,430
not what's been left
behind on the bench.
1859
01:19:37,465 --> 01:19:39,432
You both know that.
1860
01:19:41,235 --> 01:19:43,904
The dish...
1861
01:19:43,938 --> 01:19:47,741
that had... a slight edge...
1862
01:19:49,143 --> 01:19:52,412
and the final person in
the MasterChef finale...
1863
01:19:54,215 --> 01:19:56,449
is...
1864
01:20:02,023 --> 01:20:03,690
David.
1865
01:20:06,994 --> 01:20:09,663
Congratulations. You are now in
1866
01:20:09,697 --> 01:20:11,965
the MasterChef finale.
1867
01:20:11,999 --> 01:20:14,601
Just think of the ups and downs
1868
01:20:14,635 --> 01:20:16,303
and what you've done
in this competition.
1869
01:20:16,337 --> 01:20:20,106
- And now, you've got
one final cook-off - Whew.
1870
01:20:20,141 --> 01:20:22,843
- You up for it?
- I'm ready, Chefs.
1871
01:20:22,877 --> 01:20:25,345
Then get your ass upstairs, quickly.
1872
01:20:25,379 --> 01:20:29,950
- David: I'm so sorry.
- No, don't apologize.
1873
01:20:34,322 --> 01:20:35,922
Oh, Tanorria.
1874
01:20:35,957 --> 01:20:38,892
You know, you introduced me
1875
01:20:38,926 --> 01:20:43,029
to quite possibly the
best shrimp and grits
1876
01:20:43,064 --> 01:20:45,398
I've ever eaten in my entire life.
1877
01:20:45,433 --> 01:20:47,767
And no matter where I go,
what restaurant I'm sat in,
1878
01:20:47,802 --> 01:20:51,304
no one is ever gonna come
close to what you gave me.
1879
01:20:51,339 --> 01:20:53,740
- Thank you.
- Please come up here and say goodbye.
1880
01:20:54,742 --> 01:20:56,977
Oh, gosh!
1881
01:20:57,011 --> 01:20:59,312
Good job. Oh, man.
1882
01:20:59,347 --> 01:21:00,981
( Tanorria chuckles )
1883
01:21:01,015 --> 01:21:04,217
- Bye. - Tanorria:
Thank you... ( murmurs, chuckles )
1884
01:21:05,720 --> 01:21:08,188
- Gordon: Thank you, my darling.
- Tanorria: Thank you.
1885
01:21:08,222 --> 01:21:10,156
Coming into this competition,
1886
01:21:10,191 --> 01:21:12,225
I cooked American comfort food.
1887
01:21:12,260 --> 01:21:14,628
That, for me, will go down in history
1888
01:21:14,662 --> 01:21:16,563
- as the best shrimp and grits.
- No way.
1889
01:21:16,597 --> 01:21:18,698
- I'm tellin' you now.
- Whew! Wow!
1890
01:21:18,733 --> 01:21:20,533
But now, I know
1891
01:21:20,568 --> 01:21:23,203
how to plate a restaurant-quality dish
1892
01:21:23,237 --> 01:21:26,273
with refinement and finesse and beauty.
1893
01:21:26,307 --> 01:21:28,742
Christina: You've arrived. This is it.
1894
01:21:28,776 --> 01:21:30,944
- It's beautiful.
- Thank you.
1895
01:21:30,978 --> 01:21:33,179
Tanorria: I've learned how
to build even more flavor,
1896
01:21:33,214 --> 01:21:35,682
which is something that I
thought that I already had.
1897
01:21:35,716 --> 01:21:37,851
I might actually take a
few in my pocket for later.
1898
01:21:37,885 --> 01:21:39,419
You take as many as you want.
1899
01:21:39,453 --> 01:21:40,854
There's some more at my
station, You want those, too?
1900
01:21:40,888 --> 01:21:43,523
Blue team, congratulations!
1901
01:21:43,557 --> 01:21:44,925
( cheering )
1902
01:21:44,959 --> 01:21:46,760
Congratulations, blue team!
1903
01:21:46,794 --> 01:21:47,961
Yes!
1904
01:21:47,995 --> 01:21:49,796
Tanorria: I absolutely plan to pursue
1905
01:21:49,830 --> 01:21:51,798
my food dream of feeding the homeless.
1906
01:21:51,832 --> 01:21:53,066
- Shaun: Good job, Tanorria.
- Brandi: Bye, Tanorria.
1907
01:21:53,100 --> 01:21:54,367
David: Love you, T.
1908
01:21:54,402 --> 01:21:56,436
- ( applauding )
- Tanorria: A lot of people
1909
01:21:56,470 --> 01:21:58,238
spend their entire lives wondering
1910
01:21:58,272 --> 01:22:00,006
what they're meant to do on earth.
1911
01:22:00,041 --> 01:22:02,075
I know, now.
1912
01:22:04,946 --> 01:22:06,279
Announcer: Next week...
1913
01:22:06,314 --> 01:22:08,648
it's the two-hour MasterChef finale.
1914
01:22:08,683 --> 01:22:11,618
Joining us tonight, two
of the biggest names...
1915
01:22:11,652 --> 01:22:14,521
- Oh--!
- ...in the culinary world.
1916
01:22:14,555 --> 01:22:17,490
Daniel Bolud and Wolfgang
Puck? It's go big or go home.
1917
01:22:17,525 --> 01:22:19,693
Announcer: The world's
biggest cooking competition...
1918
01:22:19,727 --> 01:22:21,795
- ( whirring )
- ...comes to an end,
1919
01:22:21,829 --> 01:22:24,230
as David, Shaun, and Brandi...
1920
01:22:24,265 --> 01:22:27,067
- Whoo! - ...face off
for a quarter of a million dollars...
1921
01:22:27,101 --> 01:22:29,202
- Let go!
- Announcer: their own cookbook,
1922
01:22:29,236 --> 01:22:31,771
and the MasterChef title.
1923
01:22:31,806 --> 01:22:33,673
- The winner of MasterChef is...
- ( cheering )
1924
01:22:34,069 --> 01:22:36,254
Sync & corrections: Ajvngou
www.addic7ed.com
155043
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