All language subtitles for MasterChef - 02x06 - Top 16 Compete.LOL.English.HI.C.updated.Addic7ed.com

(Male announcer)
Previously on MasterChef...

The final 18 home cooks entered
the kitchen for the first time.

The kind of dessert that give
you [bleep] for a month.

(Announcer)
For two contestants,
it was also their last time.

Tonight,
the competition heats up

as the remaining 16 face their
first team challenge.

There's no pizza.

(Announcer) They'll struggle
with the massive scale...

Look out, Max.
(Announcer)
And each other.

Been cooking meat for twice
as long as he's been alive.

(Announcer)
Tonight, another home cook's
MasterChef's dreams

will come to an end.

MasterChef 2x09
Top 16 Compete
Original Air Date on June 21, 2011

== sync, corrected by elderman ==

The remaining 16 amateur cooks
have arrived

at the L.A. Times building
in downtown Los Angeles

and they're about to face
their first

MasterChef team challenge.

We walk into the L.A. Times
cafeteria.

There's equipment
that I've never seen.

This is gonna be chaos.

Good morning.

Welcome to one
of the busiest cafeterias

in downtown Los Angeles.

This dining hall
is attached to a building

where over 1,500 employees work.

Wow.

(Gordon)
Come 12:00,

this place becomes a madhouse.

The office workers
in this building

don't have time to waste.

All they want

is their meal.

I never liked cafeteria food.

It's very low quality,

so I'm not really thrilled.

So here's your challenge:

Create and serve
an amazing soup,

a salad, a pizza,

and today's special entree,

followed by dessert.

You've got 2 1/2 hours to prep
and 2 hours

to serve 350 guests.

I've fed 50 people myself
once out of my kitchen

with two days of preparation.

This is going to be
a disaster.

You'll split into two teams.

Those teams will be chosen
by the cooks

with the best dishes in
last night's elimination test.

That's Max and Derrick.

I am nervous,
because part of being a chef

is controlling people,
it's delegating,

and I'm very
non-confrontational.

So this is gonna
be hard for me.

Okay, time to pick your teams.

I am freaking out,
first off,

because I'm not
the team lead,

but also I really don't want
to be on Max's team,

because his arrogance
is through the roof.

This first pick, for me,
sort of sets the tone

in terms of who you think
is the most talented cook.

First pick is who?

(Max)
I'm going for speed

and experience
in the kitchen.

Christian.

(Gordon)
Christian.

Derrick.
I pick Suzy.

I chose Suzy because
I know Suzy can cook.

Max, choice number two.

Alejandra.

(Gordon)
Alejandra.

Adrien.

What are you thinking of now,
Max?

Giuseppe.

(Gordon)
Giuseppe.

He can make a pizza pie.

[Laughter]

Alvin, come on.

Max, what's going
through your mind now?

I need somebody who can
do some prep work

and prepare simple cuisine.

Tony.

As a 52-year-old guy,

I'm definitely gonna
have some problems

with an 18-year-old
barking orders at me.

(Gordon)
Let's go.

Derrick.

Ben.

[Laughter]

I'm gonna give this
to Tracy.

(Gordon)
Tracy.

Gonna take Aaron.

I'm gonna choose Esther.

(Gordon)
Esther.

I trust Jenny.

Right.
So here we go.

Max, think carefully.

Christine's very emotional
and a little bit

off the rack and I want stable
personalities.

Jennifer.

I think that it's hilarious

that I'm the last person picked.

(Gordon)
Christine.

They just don't know
what they're up against.

Each team will have
2 1/2 hours to prep

and just 2 hours to serve.

If you run out of something,

you've only got yourselves
to blame.

The losing team

will face a pressure test.

On the back
of that pressure test,

somebody will be leaving
MasterChef.

Are you ready?
All: Yes, chef.

Your time starts...

Now.

(Announcer)
The teams have 2 1/2 hours

to prep 5 courses
for 350 lunch patrons.

Huddle, huddle, huddle.

(Announcer)
But first,
they have to plan their menus.

Wait. Horseshoe,
horseshoe, horseshoe.

I really think we should do
the lasagna.

(Adrien)
We should do lasagna 'cause
everyone's coming in at once.

Yeah, lasagna for sure.

I'm hesitant about lasagna,

but Suzy's confident
she can get it done.

Guys, I think we're good.

I've never made lasagna before.
[Laughs]

Let's talk about pizza, guys.

[Overlapping chatter]

Everyone's kind of
all talking at once

and throwing out ideas.

But luckily, all of us just
agreed and we went for it.

Christine and Ben,
you're gonna start on the pizza.

Suzy and I are doing lasagna.

Alvin and Aaron,

you guys are gonna start
on the soup.

Good luck, everybody.

Good luck.

(Announcer)
Over on the blue team,

18-year-old Max
is rising to the challenge

of being a team leader.

(Max)
Tracy, you will be doing
a salad.

We're gonna
be doing sliders,

I'm gonna leave that
up to Christian.

So what do we think about,
like,

maybe some mini bleu cheese
bacon burgers for our entree?

No!
No, no, no.

None of my input was taken
into consideration at all.

Giuseppe, pizza's on you.

I'm not gonna question
your taste on that.

You're doing chicken chili.

Dessert, we're gonna do cookies.

Let's go.
Let's go.

Suzy, how is this pasta?

Yeah, it's done.

On the red team,
you know,

we're keeping our heads pretty
tight together.

I've got Aaron and Alvin.

They're working on the soup.

Suzy and I are doing lasagna.

Ben is gonna be working
on the pizza,

but at the same time,
he's also gonna

be putting together
a strawberry dessert.

And Adrien and Jenny, they're
putting together a salad.

I'm just worried about getting
all those people all at once,

'cause that's
how it's gonna be.

I work as a waiter, so I know
what lunch rush is like.

Two hours at lunch is gonna seem
like an eight-hour day.

That's half an hour gone.
Two hours left of prep.

Garlic! Garlic! Garlic!

Garlic!
I'm on that next!

Max, all right,
talk to me about your menu.

All right, we're gonna keep it
very fresh and simple.

We're gonna do a salad,
heavy on the vegetables.

Nuts and the cheese
on the side.

(Gordon)
Okay? Soup?

(Max)
We're doing a chicken
vegetable chili.

The pizza, we're doing arugula
and prosciutto on top.

(Gordon)
Okay.

(Max)
Gonna be doing little burgers.

(Gordon)
Okay, so it's like a slider?

(Max)
Yeah.
Dessert, we're doing cookies.

(Gordon)
Okay.

Make sure that you're over

absolutely every
little detail, okay?

Absolutely, chef.
Thank you.
Let's go.

(Announcer)
Now that the teams
have their menus in place,

the focus is on the special
of the day.

We're gonna do
a mom-style lasagna.

Okay.
Yeah.

Where is the eggplant going?
In the lasagna?

It's gonna go
in the lasagna.

How you gonna cook it?
You gonna grill it?

Thinking about grilling it
or sauteing it.

Mushy. Ideally,
fry it and get it crispy

and then it'll give you
some texture in the lasagna.

Yeah, thank you.
Yeah, all right.

Joe looks at me and he's like,

"You should, like,
fry those eggplants."

But we don't have
a deep fryer.

And I'm like, "I'll just
figure something out."

I'm ready to own
this challenge.

(Announcer)
Although the blue team
settled

on mini slider burgers,

they didn't check on the size
of their buns.

Did you see the size of the buns?
No, what are they?

(Tony)
[Bleep] 5 inchers.

We can work around that.

We had agreed that
we were gonna do sliders.

Tony doesn't want
to do sliders

because we have
full-size buns.

Max says cut 'em
in a cookie cutter,

but that's gonna take up
a lot of time.

Tony doesn't want
to listen to me.

He doesn't want
to sit there

and freaking punch out
smaller buns,

because he's lazy.

Yeah, it's not about Max.

It's not about me.

This is all about time.

I keep an eye on my time
and I get things done, period.

Max!

Has that been tasted?

Have you tested that?

Uh, no.
If you haven't tested it,

why are you making them?

Okay.

So you make your mix,

you cook one off,
and you adjust.

Yes, sir.
More salt, more seasoning.

But don't make 300
without tasting one.

Stop.

I really should have been
on top of that

and approved whatever the
[bleep] he was putting in there.

See?
That's bland.

That is bland.

I can fix that right now.

I just assumed
that a guy like Tony

would know how to season meat.

Guess looks can be deceiving.

"Meat's" my middle name.
I got no problem with meat.

Been cooking meat for ice
as long as he's been alive.

(Announcer)
For the first MasterChef
team challenge,

the teams are going head-to-head
to prep and cook

five lunch courses for
over 350 cafeteria customers.

See?
That's bland.

(Announcer)
The blue team has been put
on the spot

because they were not testing

the seasoning
for the burger meat.

Sex it up a little bit.
Tabasco, mustard, egg.

I personally don't season
burgers before I cook 'em.

I season 'em as they're
being cooked,

but this is a team effort.

How is it now?

I think it's much
better.

That's 100% better
than last time.

Yes, it is.

(Max)
Yo, blue team,
we got an hour left!

Let's keep it up!

For me, the big player today
will be the pizzas.

Red team were doing
the white pizza.

This is my test pizza.

This is the moment of truth.

(Joe)
To go with no tomato sauce
at all

is a little bit risky.
Yeah.

A little bit too opinionated.

It's delicious.

(Joe)
Then you got Giuseppe

with arugula and prosciutto--

it's like the hit list of the
greatest Italian ingredients.

Those are flavors that stand out
that you're gonna remember.

That's the one
I like better.

If I don't make this happen,

my friends are gonna make fun
of me for the rest of my life.

45 minutes to go!

(Announcer)
While both teams' pizzas
seem under control,

the red team is having issues
with today's special entree.

(Gordon)
Is that cooked, the lasagna?

The noodles are overcooked

is honestly my opinion.

Suzy was the one who came up
with the lasagna straight on,

and it looks like [Bleep]
And it tastes like [Bleep].

It's a grease pit.

The lasagna needs
a lot of work.

It falls apart on the plate.

Just has no structural
integrity whatsoever.

My lasagna's not
coming out right.

It's crap.

I'm freaking out.

We're gonna try to improve
on it and see if we

can make it delicious.

It's my job to save everything,
with the lasagna at least.

I'm concerned
about what Suzy is doing.

She's not cooking
the lasagna right.

I tried to help her, but she
wouldn't listen to anybody.

Wow.
This is really good.

I feel like we can save it,
but we're definitely--

we're definitely the underdog
in this one at this point.

Two minutes to go, guys!

Move it down.

Derrick, I can't hold
those customers back.

(Derrick)
I understand, chef.

Go, go, go.

Tell him to cut down
on the cheese.

There's so much cheese
on there.

It's like
a heart attack waiting

under a [bleep] hot lamp.

Yes, chef.
Let's go.

Behind.

(Announcer)
With 350 customers

waiting outside,

time has run out
for corrections.

They must serve
their dishes now.

Here we go.
The doors are open!

(Announcer)
For this challenge,
when a customer

orders a course,
they will receive a plate

from each team.

(Alejandra)
Can I interest you
in some chicken chili soup?

(Announcer)
For soup, it's the blue team's
chicken chili...

Very healthy
with a little kick.

(Announcer)
Versus the red team's
chicken orzo.

Here you are.
I have one for you too as well.

Hi, guys,
do you want to step up

and get your salads?

(Announcer)
The blue team's
seasonal salad...

Care for bleu cheese
on your salad?

(Announcer)
Is up against the red team's
watermelon salad.

We've got some fresh watermelon,
cucumber, and feta.

Want some good pizza
from an Italian guy?

(Announcer)
The blue team's prosciutto
and arugula pizza...

(Ben)
Not everyone born in Italy
can cook pizza, my friend.

(Announcer)
Is challenging
the red team's white pizza.

I have a pizza oven
in my backyard.

I can make pizza.

(Announcer)
And the red team's
lasagna entree...

A lot of love went into
this dish.

(Announcer)
Is going head-to-head against
the blue team's burger.

(Max)
Can I get a well-done, Tony?

(Announcer)
For the dessert,
red team's fresh fruit

faces off against blue team's
chocolate chip cookies.

Fresh chocolate chip cookies!

(Announcer)
Each diner will cast their vote

for the team's dish
they like best.

The team that wins the most
courses wins the challenge.

Tony, give me your
best-looking burger!

My entree is definitely better
than the lasagna

I'm going up against.

Here we go.

Enjoy.

A burger's just
a way better fit

in a cafeteria situation.

So you had the burger
and the lasagna.

What are we thinking?

I actually don't even
like burgers,

and I liked the burger
better than the lasagna.

I love burgers.

Here you go.
What would you like?

I am so worried
about my team right now.

The other team flipping out
burgers and kicking our butt,

and I'm just
standing there defeated.

We should have switched dishes.

We shouldn't have done lasagna.

(Announcer)
Over at the pizza station,

Italian Giuseppe
is struggling.

What's going on?
There's no pizza.

There is no pizza.

Giuseppe, I'm gonna
send 'em away

if I don't get a pizza here
in a minute.

You got to give me
some pizza.

Have you ever cooked
for 300 people?

Me either.

It is so much pressure.

Whew!

No pizza.
Move on.

Aww!

They're losing votes.
Giuseppe, you see this?

This is all lost votes
for you.

(Announcer)
Every empty dish handed out
by the blue team

means an automatic point
for the red team.

The blue team is not only making
customers wait for pizza,

they're also falling behind
with their burger entree.

Tony, I need a medium-well.
Okay.

It's about--
I'm two minutes out.

(Joe)
Stop.

Look at the line.

Making people wait for burgers
is not gonna

win the competition,
it's not gonna get you votes.

(Tony)
The grill can only handle
so many burgers.

So I am trying to do them
in staggered shifts.

These people are hungry, they've
been waiting a long time,

and it's on you
to make sure

that you deliver
a consistent product.

I know I need to take charge
with the burgers.

Tony's being subpar
right now.

The best way to help
is to precook

a bunch of Tony's burgers
so we can keep up the demand.

This is the last time Tony
makes patties.

They suck.
They're falling apart.

I'm precooking
all these burgers,

trying to make up
for what Tony can't do,

and I can't find a clean tray
to bring them out on.

The best I could find is a tray
that has some nuts on it.

I'm in a hurry
and this is cafeteria food,

not fine dining.

I really don't care.

There's nuts on the burger?

When I get the burgers
brought out to me,

it's on a dirty cookie sheet

with roasted walnuts on it.

(Gordon)
It doesn't even look like
a [bleep] burger anymore.

26 burgers got to go
in the trash.

Get rid of them, Tony.

You don't serve off of a dirty
anything to the public.

Max, these are all
just turning to crap.

Let's just stop it now.

We have contaminated
burger meat.

We're running out of food,

and Max is not helping.

We only have eight left,
dude.

Eight burgers?

We're in trouble.

(Announcer)
In their first challenge

outside the MasterChef kitchen,

Max's blue team
and Derrick's red team

are facing off,
serving a five-course lunch

for 350 workers at the
Los Angeles times cafeteria.

There's nuts on the burger?

When I get the burgers
brought out to me,

it's on a dirty cookie sheet
with roasted walnuts on it.

(Gordon)
They don't even look like
a [bleep] burger anymore.

We have contaminated
burger meat.

Get rid of them, Tony.

26 burgers got to go
in the trash.

We're sorry.

Blue team has run out
of their item for now,

so everybody's gonna
be grabbing the lasagna

and take an empty blue plate,
please.

I apologize.

(Announcer)
Unfortunately for the blue team,

every empty plate means
an automatic point for red.

We now have no more
burger meat.

We went to the walk-ins.

They have frozen shrimp
and a a little bit of chicken.

We ran out of burgers.
We made them too big.

I don't know why we didn't
end up doing sliders.

We could have cut the buns
in half or down with a cup.

Look out, Max.

Blue team is now serving
chicken burgers.

I'm hoping there's time
to catch up.

I'm assuming you have an amazing
recipe for this.

Yeah, we're just gonna
dry rub these.

We got to get something else
to eat on that grill

and we need to do it right now.

We don't want to lose this line.

No burger.
I'm sorry.

We're cooking chicken, though.

It's gonna be
a little bit though.

(Announcer)
As the blue team continues

their last-ditch effort
to save their entree,

the votes are trickling in,
and the customers keep coming.

Would you care for nuts
on your salad today?

This was like
The Neverending Story.

Every time I looked up,
there was another face.

Vote for blue.

The lasagna was really good.

It had really good flavors.

It was--it was a win.

(Announcer)
The red team's lasagna
may be scoring votes,

but they're running out.

If it's not ready,
they can't wait for it.

They just--you don't
get the point.

Things start breaking down
a little bit.

We had this huge line.

Do we have
any lasagna ready?

I'm crusting it
on the top right now.

We're all just convinced
that we're the team

going to the pressure test.

[Overlapping chatter]

What do you got?
Special.

Special of the day
for the red.

(Announcer)
As lunch service ends,
the office workers

drop off their votes
and head back to work.

For every course they ate,
each of the 350 customers

have a vote for either
blue team or red team.

Red team, blue team!

The last customer
has just gone through!

Whoever wins the most courses
wins the challenge.

(Suzy)
We are exhausted.

Our morale is completely down.

I think we lost
this challenge.

First of all, you just served
over 300 office workers.

One team is gonna
lose this challenge.

That team faces a huge

pressure test.

Suzy, what's the matter?

I really hope that we don't lose
because of the lasagna.

I know that we've
lost this challenge,

and I know that we've lost this
challenge because of me.

Suzy's crying.

I mean, we all know
that lasagna sucked,

so shut up.

Right.
Time for the scores.

(Announcer)
Each team prepared
five courses.

The first team to win three
courses wins the challenge.

Starting off with the soup.

It was Aaron's chicken orzo

against Alejandra's
chicken chili.

Red team, blue team were...

Congratulations, blue team.

[Applause and chatter]

Nice job.

(Gordon)
Okay.

Next scores.

They're in for the salads.

Will it be the seasonal salad
from blue

or red team's watermelon salad?

Wow, wow, wow.

Red team 91

to 52.

[Cheers and applause]

Next up, pizza.

We had a true Italian
against

an American
in a ridiculous hat.

What were the scores?

[Cheers and applause]
Red team!

Giuseppe, you let us down
on the pizza.

We had full confidence
in you.

Next, the big sort
of excitement

when you come
into a restaurant.

The special of the day.

Suzy's lasagna
for the red team

or Tony's burgers
for team blue.

(Announcer)
If the red team
wins this course,

they will win the challenge.

The scores are...

Congratulations, blue team.

[Cheers and applause]

Christian, Tony,

we had issues with the burger
to begin with,

but you pulled it back.

Really good.
Well done.

Good job.
Thank you, chef.

Okay, finally,
desserts.

It's red team'
berries and cream

versus blue team's cookie.

(Announcer)
It all comes down to dessert.

Whoever wins this course
wins the challenge.

[Groans]

What were the scores?

[Cheers and applause]

Yeah! We did it!

You guys are [bleep]
awesome!

[Laughter]

I am so excited
and relieved that we've won.

It was a perfect team.

I could not have picked
a better team myself.

And I feel so good.

Blue team,
you will be facing...

An extraordinary
pressure test.

Get a great night's sleep,

'cause each and every one
of you are gonna need it

because on the back
of that pressure test,

one of you will be leaving
MasterChef.

As a captain, I think Max
fell a little bit short.

He's never ran
a kitchen crew before,

and that [bleep] us up.

Good night.
Red team, well done.

[Scattered applause]

I'm absolutely furious
right now.

I'm pissed.
[bleep] pissed.

Max is supposed to be
a captain of our team.

He did nothing.

He was too busy running
around the kitchen

acting like he wanted
to be a boss.

(Max)
I'm frustrated,
but I'm also angry

at Tony and Giuseppe.

Giuseppe must be really,
really ashamed of himself.

And I'm ashamed of him.

In the end,
I wish I never picked him.

Tomorrow, my team has
to face a pressure test,

and somebody's gonna go home.

Let's go.

I'm nervous about
a pressure test

'cause I got no idea what
to even expect.

How do you prepare?

I'm nervous for a few people
on my team,

but I could really
care less if Tony

got his ass thrown off.

Yesterday,
you competed

in your first team challenge.

Red team, congratulations.

You won the challenge.

You'll be watching

this incredible pressure test

from the safety of the gallery.

Off you go.
Congratulations.

Well done.

[Applause]

Max, what happened
to your team?

Why'd you lose?

Um, the issue was just getting
stuff out.

I would have liked
for people to do things

a little differently,
looking back,

but I just didn't have
the balls to say anything.

Tony, what'd you think
of Max's leadership?

I really didn't need
any leadership.

I was assigned a job,

and I could handle
any job that's given to me.

It was all just
a boy being a boy

and not being able to handle
the criticism from a man.

It's time for you guys
to compete

in your very first
pressure test.

When it's over,
at least one of you

will be leaving MasterChef.

All right, blue team.

Your pressure test today...

Is all about...

Ravioli.

I don't like ravioli.

I don't eat ravioli.

I don't.
It's the truth.

(Joe)
Creating homemade pasta

is both an art
and a science,

from the pasta itself--

not overworked,
a silken texture--

to the filling--

not too dry,
not too wet--

to the binding,
the technique of construction.

And we will be examining

technique, precision,
and culinary vision

as we watch you cook us

the perfect ravioli.

You're each gonna
be preparing

a simple spinach
and ricotta filling.

And here's the trick.

It's got to be with
a simple butter sauce.

That way there's
no disguising

a bad piece of pasta.

You've all got
60 minutes

to produce a stunning ravioli.

Are you ready?
All: Yes, chef.

Your 60 minutes starts...

Now.
Off you go.

(Announcer)
For their first pressure test,

each contestant will prepare
a spinach ricotta ravioli

with access to the exact
same ingredients.

The judges will be looking
for consistency

of the dough and filling,

construction of the ravioli,
technique,

and overall flavor.

I'm feeling confident.

I think I'm one of the strongest
competitors here.

[Bleep]

I've only made ravioli
by hand once before,

and it's all on the line
right now.

All right, Christian,

which one of your
fellow contestants

is gonna boil in the water
with these raviolis?

I'm a little nervous
with Tony.

I don't think he has a lot of
experience doing it,

so I'm just nervous for him.

There's a lot of technicality
in ravioli.

I'm just worried that I remember
all the components

of homemade pasta.

We're really seeing technique,

a step away from kind of impulse
cooking and passion

and really asking them
to do something

that requires know-how.

The thickness of the pasta
should almost be transparent,

so you can just start
to see the touch of the spinach

through the pasta.

Right, and are they going
to just have a gorgeous filling

with a little bit
of pasta around it?

Or are they going
to be doing a big piece--

(joe)
Well, it's all about ratio,
right?

Half a ravioli's a mouthful.
It's a lot of science.

Now they're each on their own.

They have nobody that they can
blame except for themselves.

(Gordon)
Okay, halfway house!

30 minutes to go!

All right, Giuseppe,
if there's one thing

you should be doing
with your eyes closed,

it's fresh pasta.

I made my fillings right now
with spinach, nutmeg,

parmesan cheese,
salt, and pepper.

And the mixture,
it looks a bit wet that.

Is that purposely done?

I'm trying to work
on this one right now.

Okay, who's going home
in this pressure test?

Uh, could be me.

Anything can happen.

Jennifer, who do you think's
gonna struggle

here today with
the pasta challenge?

Tony might have
a little issue

just 'cause he cooks
on the grill

and...You know.
Right.

What are you
doing differently?

I actually put a little bit
of nutmeg.

You put the nutmeg
in the pasta dough?

In the pasta dough.

Be careful with the nutmeg,
right?

It's very strong.

Tone Loc,
how we doing, buddy?
Good, Graham.

A lot of people that we've
been asking here,

"Who do we think's
the weakest?

Who's gonna go home?"

And a lot of people
are saying, "Tony,"

that he's gonna struggle
with it.

Do you feel that?

I took a pretty good
ass-kicking yesterday.

But I don't think
I'm the underdog.

I think I'm just one guy that
voiced their opinion yesterday

and some people
can't handle the truth.

That's where I'm at.
All right, well, keep working.

I want to see it.
I want to try it.

Okay, thanks.
All right, good luck, buddy.

(Joe)
So you see different techniques.

I mean, obviously,
I think Giuseppe--

you can see that
he's made pasta before.

(Gordon)
I watched Giuseppe's filling.

It's actually quite liquid.

Now, the danger of that...
It can go flat.

One guy that everybody
was saying

that they thought was
the weakest link

is actually the one that
made it by hand,

using this little fork.

Tony?
His spinach looks great.

Tony.
Absolutely.

Yeah, incredible.

We did see someone put nutmeg
in their pasta, no?

Jennifer?
Yeah.

(Joe)
That is a technical mistake.

Yeah, raw nutmeg inside a pasta,
it's very powerful.

Just on 15 minutes to go.

Got to get it through...
Perfect.

Just need this
to work out for me.

I am needing to make
the pasta thinner,

which is taking more time,
and the clock is ticking down.

(Joe)
You got ten minutes left.

Ten minutes.

[Bleep] that was a pain
in the ass.

I can't do it.

I have about ten minutes
left at this point,

and my previous batch
of raviolis suck.

There we go.
Back in the game.

I'm not sure that
I have enough time left

to do another batch,
but I got to try.

(Gordon)
Taste! Taste! Taste! Taste!

It's very good.
Taste is right on.

(Gordon)
We should be plating now.

30 seconds to go.

My pasta turned out
a little tough.

I might be in trouble.

(Gordon)
Here we go. Last ten seconds.

Ten, nine, eight,
seven, six,

five, four, three, two, one.

And stop!

[Groans]

I'm a little worried.

(Announcer)
Seven contestants
from the losing team

are competing in their
first pressure test.

(Gordon)
We should be plating now!

(Announcer)
The theme: Ravioli.

(Gordon)
Here we go. Last ten seconds.

(Announcer)
In the end,
at least one of them

will be leaving
the MasterChef kitchen.

Five, four, three, two, one.

And stop!

[Groans]

I'm a little worried.

I'm a little nervous.
I'm not gonna lie.

At least one of the eight
of us is gonna go home

and I want to stay.

What a tough pressure test.

Well done.

Okay, Giuseppe,
come on up here.

(Announcer)
All three judges

will taste each
home cook's ravioli.

When the tasting
is complete,

at least one person
will be sent home.

This could be the last thing
I'm cooking

and to get out
on an Italian dish,

that would be embarrassing.

(Joe)
So you did a larger shape.

Three pieces.

A ravioloni.
A ravioloni.

So let's see
what we got here.

Do you think that
the ratio

from filling to pasta
looks right to you?

Um, no.

No.

[Sighs]

I think that it's about
overworking the dough.

Mm-hmm.

These look a little flat.

Taking a look at 'em,

it's not really a pillow
as much as it's a sheet.

The pasta's too thick.

Somebody's going home today,

and I didn't expect you to be
in that bracket.

Okay.

Tony, let's go.

I really did not nail
this one at all.

I did a chiffonade of spinach.

I put just a little bit
of parmesan in the filling.

(Graham)
Really?

Man, they look like--

like pasta sandwiches.

Hopefully my filling
will stand out.

Yeah.

That pasta,
it's just so thick

and so heavy.

Just look at
the density of that.

I'm struggling with
the thickness of the pasta.

It's all here.

(Joe)
A dish like this,

I don't even know
how to eat this.

Because quite frankly,
what this dish should be

is a ravioli that looks
something like this, right?

When you're so far off track
from the balance

that we're looking for,

it's hard to even
give evaluation.

I mean, bit of a letdown.
Sorry, Tony.

(Tony)
I actually feel real
disappointed in myself.

I'm a good cook that had
a really bad day today.

(Joe)
Okay, Max, come on up.

What do you got for us?

(Max)
I did a brown butter sauce

with a little sage in there.

I noticed you were unhappy
with the first set.

You threw them away.
You started again.

Why?

The dough was very gluteny.
I had to salvage that.

Took everything I could,
ran it through the machine

a bunch of times,
and I came out

with the product I liked.

At least you had
the intelligence

to stop, taste, readjust,

and with barely under ten
minutes to go, start again.

That takes a big pair
of balls.

Today...

It paid off.

I'm extremely proud of myself,

and that's what a pressure test
is all about.

I passed it in every sense
of the word.

Tracy, let's go.
[Applause]

All right, so walk me through
what you did.

I prepared the filling,

which is a spinach, ricotta,
parmesan cheese,

little bit of nutmeg.

Wow.

I think the pasta is
a little bit underdone,

but the brown butter,
you just nailed.

Okay.
It's perfect.

Thank you so much, chef.

Okay, Christian,
let's go.

I mixed up some ricotta
with some spinach,

put some salt and pepper

and some grated parmesan cheese
in there.

I like the shape.
I thought the plating was good.

I thought the butter sauce
was effective.

And in fact,
the filling's good.

Alejandra.

I knew that I wouldn't be
relying on the butter as much

for a sauce,
so I wanted the texture inside

the ravioli to be creamy.

The visual impact,
the color...

Beautiful.

And that, for me,
is one of the best raviolis

I've tasted anywhere.

Thank you so much, chef.
[Applause]

Esther, please come up.

When I look at my ravioli,
I'm extremely happy

with the way it looks.

The way it tastes,
I wish I could say

that I tried one.

There's a funny taste
in the filling

I can't quite make out.

I've got the perfect thickness
of the pasta.

But I am concerned
about the filling.

Is there egg yolk
in there?

I can't remember.

You can't remember?

You don't know what's
in your ravioli.

The filling is nowhere near
as good as the pasta.

It's not good.

Such a shame.

All right, next up,
Jennifer.

I'm looking at my plate,
and I feel very confident.

Walk me through how you made
the filling.

I whipped the ricotta,
sauteed up some spinach,

dried it out,
and just some salt and pepper.

Hmm.

I've never seen or heard
of putting nutmeg in the pasta.

Jennifer, one person minimum is
leaving this competition today.

What were you thinking
putting

fresh nutmeg grated
into the flour?

Just thought it would
give it a little bit

of a different flavor profile
than everybody else's.

You put the freaking nutmeg
in the pasta.

I could scream.

The filling is delicious.

It's got that wow factor.

Yet it's destroyed
by that nutmeg.

So frustrating,

'cause you think
you may have blown it.

(Announcer)
Eight home cooks have just faced

their first pressure test
in the MasterChef kitchen.

At least one person
will be sent home,

and Jennifer has made
a serious error.

You put the freaking nutmeg
in the pasta.

I could scream.

The filling is delicious.

It's got that wow factor.

Yet it's destroyed
by that nutmeg.

I think you may have
blown it.

To know that that
one small little mistake

is ultimately quite possibly
gonna cost me,

it's tough to swallow.

That was a tough
pressure test.

For at least one of you,

that will be...

Your last time you'll cook

inside the MasterChef kitchen.

Okay.

All eight of you,
come down to the front, please.

(Joe)
We asked you
to construct something

that involved a certain amount
of intuition,

know-how, finesse,
along with culinary savvy.

Some of you excelled.

Others did not understand

what we really wanted.

All right,
will the following five people

please stand forward?

Giuseppe.

Tracy.

Max.

Alejandra.

And Christian.

The five of you...

are safe from elimination.

Congratulations.

Please head up to the gallery.

(Gordon)
Off you go.
Well done.

I'm hoping that the judges
are taking into consideration

the times that I did shine.

I'm very worried that I'm gonna
go home on a stupid mistake.

I want to throw up.

The damn nutmeg.

I don't want to walk away
from here

leaving them disappointed.

Jennifer, step forward.

Tony, step forward.

Esther,
you sacrificed a lot

to enter this competition.

But that wasn't you
at your best.

And it was not
MasterChef quality.

And for the fact that
you didn't even know

what was in your ravioli mix,

your journey at MasterChef...

Is gonna continue.

[Applause]
And here's why.

Technically,
you nailed the pasta.

But don't ever tell me
ever again

you've got no idea
what's inside that ravioli.

Yes, chef.

Yes.
Upstairs, please.

I'm relieved.

I'm running really fast
for those stairs,

because I don't want to stand
down there ever again.

I could feel the beads
of sweat rolling down my back.

Everything
is at stake right now.

I mean, I'm really nervous,

and the odds are getting
pretty low.

Jennifer, Tony...

[Sighs]

This is a very tough
decision for us.

You know, you may be
in the bottom two,

but you both
hold a lot of strength

in this competition.

But both your dishes

were ranked below par

by all three of us.

Tony, the pasta
was way too thick.

And it was lacking
that visual wow factor

that we're looking for.

Jennifer...

You've done something
pretty stupid.

You put nutmeg in the flour.

(Joe)
You made some
technical mistakes

that are beyond reproach,

so it's a very difficult
position you put us in.

The first person leaving
MasterChef

in the first ever
pressure test...

is...

Tony.

Your time's done at MasterChef.

Now let me tell you something

really important.

You have a very passionate
take on food.

And you can cook,
let me tell you that.

And do not go back
to becoming a trucker.

Find yourself in a kitchen,
dig deep, yeah,

and stand strong.

Thank you, chef.

[Applause]

Follow that dream, okay?

Thank you.
Please take your apron off

and put it on your station.

I came into this
as somebody

who's getting too old to do what
I've done all my life.

I love to cook.

I want to open a little
chalkboard restaurant

with my wife.

I don't need
to be a rich man.

I wanna go through
the rest of my life

doing what I love.

They gave me respect,
which is worth more

than any of the money.

I'm truly grateful for that.

Okay.

Take your apron upstairs.

You...
Are on thin ice.

Really thin ice.

There are several things you
cannot play with.

Pasta's one of them.

I really thought
we were both going home.

You know,
sometimes you stumble,

but it's how you pick yourself
up on the other end

that makes or breaks you.

And this is gonna make me.

(Announcer)
Next time on MasterChef...

Show us you mean business.

(Announcer)
The final 15 cooks

face another mystery box...

It's a very big gamble.

(Announcer)
Where some grab
the judges' attention...

Absolutely beautiful.

(Announcer)
For all the right reasons.

It's like fireworks
on your palate.

(Announcer)
And others...

That's like taking a Bentley
and crashing it

into a wall.

(Announcer)
For the wrong ones.

I will send you home now.

(Announcer)
In the elimination challenge,

the judges test
the cooks' sweeter side...

Leading to some bitter results.

It's like I've just gone
to the doctors

for a skin graft on my butt.

(Announcer)
And a shocking elimination.

This gives what I do
a bad name.

And another homecook's MasterChef
dream will come to a bitter end.

== sync, corrected by elderman ==