All language subtitles for masterchef.us.s10e03.720p.web.x264-tbs

- Gordon: Previously...
- Welcome to the tenth anniversary season

- of "MasterChef!"
- Today I get the opportunity

- to make my dream come true.
- Let's go, baby!

...America's most talented home
cooks put their best dish forward.

I can't stop eating
this, personally.

Holy .

Mum, do you think he's done
enough to deserve an apron?

You're going to give him.

And a few battle it out for
a spot in the competition.

The person earning
that final apron...

...Micah.

This is the best auditionsin over
a decadeof this competition.

Tonight on "MasterChef"...

You are the top 20.

the competition kicks off...

Welcome to culinary boot camp.

- I'm gonna be your drill sergeant.
- Oh.

...as the top 20 face their
first big challenge.

First chance to prove myself
andI do not wanna go home today.

Their skills are put to the
test for a chance at immunity.

Gordon: What a way to separate
the cooks from the chefs.

You're making stupid mistakes
and I'm losing my patience.

You shouldn't even be hereif
you don't have these skills.

And it's the first mystery
box elimination challenge.

- Oh! What?
- Aarón: Make us a dish

that screams Chef Gordon.

Just put something on the plate!

There's one more thing that
we do need to tell you.

What the hell is happening here?

Gordon: Welcome, guys.

Please make your way
down to the front.

- Whoo!
- Let's get it! Let's get it!

- Let's get it!
- Gordon: Let's go, guys.

This is it.

- Wow.
- Awesome.

I'm top 20 in
"MasterChef" season ten.

This is insane.

Coming from Texas and
travelingaround with the military,

never did I thinkI was
gonna be in this position,

and it's incredible.

Gordon: This is it,

the top most talented
20 home cooks

from all across America.

The kitchen is the heartbeat
of an Italian family.

So to be here in this
incredible kitchen,

I'm living my dream.

Here's the deal.

One of you will be
America's next MasterChef!

What's up with that?

Yes.

A lot of cooks have walked
through those very doors

over the last ten seasons.

For you 20,

your story in this kitchen
starts right now.

How about this incredible
MasterChef kitchen?

Just by being in this
competition alone

you get to cook with the
world's best ingredients

alongside the world's
best kitchen,

including a chef's dream,the
most amazing Viking ranges.

We've set you all up

with the perfect toolsthat
you need to succeed

across this competition.

But know that just one of you

is gonna win some
life-changing prizes.

For the first time ever

in the history of
this competition,

training in Joe, Aarón,
and my restaurant.

Thank you, Chef.

And you will get a quarter
of a million dollars.

- Wow!
- Yeah!

Now, are you guys
ready to get started?

- All: Yes, Chef!
- Yes!

Do you know the secret
to any great dish?

Preparation.

It's 90% of the battle.

So, we need to make sure

that you guys are
truly prepared.

You have to show us

that you can work under
extreme pressure.

In front of you,you've
got six essential skills

that any talented
chef must master.

All of you, welcome to
your culinary boot camp.

Tonight, I'm gonna be
your drill sergeant.

Oh, great.

- Yes.
- Oh, my gosh.

All of you, watch
very carefully.

Does it get better
than Gordon Ramsay

four feet in front of you

showing you how to
break something down?

I mean people pay thousands of
dollars for a lesson like that.

A beautiful fine dice of onion.

One finger in front,
two fingers behind.

Let the knife do the work.

Don't worry about the speed.
Focus first on the technique.

Slice through, then from there,

chop down right down
to the very edge.

In. Now, peppers.

Slice it nice and thinly.

Once you're confident
with a knife,

maybe two slices
at at time under.

Gordon Ramsay is like a
ninja in that kitchen.

Supreming grapefruit.

Into the segments we come down,

and we-- we squeeze out.

Now I can go in with not one
ounce of pith on there.

He is making all of that
prep work look so easy,

and I already know that a good amount
of us are gonna struggle with this.

So you take a nice
plush of basil.

Once we've got the
little leaves,

we sort of form a little stack.

And then from there, roll
them nice and tightly

without bruising them,
almost like a cigar.

And thinly slice.

The secret of
chiffonading any herb

is making sure the
goodness stays in the herb

and not on the board.

There's a bunch of
ingredients that I like,

but staring me right in the eyes

is the stupid fish.

Filleting a fish.

The secret here is the
flexibility of the knife.

Pull up a fish. Semi round,
come in around the head.

Over, in, nice broad strokes.

Let the knife do the work.

Over the bone into that ribcage.

Come down, 'cause it's
flexible in those bones.

Lay that back down and off.

Okay, back around.

Back through the
gill, tilt the tail,

over the ribcage.

Make sure you go all
the way to the head.

Come up, and again, down, off.

Okay, I wanna see the
transparent bone on there.

- Okay? No waste.
- Wow.

And then finally, eggs.

Hand nice and
clean, egg cracked.

And you're sort of nipping
with your fingers

without breaking the
yolk, very carefully.

Keep an eye on making
sure there is no shell.

And more important, there's
no yolk in my white

that could destroy the
texture of a soufflé

or completely screw a sauce.

And that is how you
separate an egg.

Now, this challenge
is about skill.

And if you can't
master the basics,

you cannot call
yourselves a MasterChef.

This here is your first

immunity challenge.

That was four minutes
and 55 seconds

to do all six skills.

Tonight, you've all
got ten minutes.

Oh, .

Tonight, you're lucky
'cause I'm feeling nice.

You'll dice three
onions, fillet a fish,

- and separate two dozen eggs.
- Okay.

- Thank you, Jesus.
- Wow.

- Gordon: Understood?
- All: Yes, Chef!

I flip houses, so
I know pressure.

I know what it means
to be under time.

Ten minutes to do
three ingredients,

this is definitely
something I can handle.

Your preparation has
to look professional.

If it's not good enough to use
in one of my restaurants,

then I have no use for
you in this competition.

- Is that clear?
- All: Yes, Chef.

- You guys ready?
- All: Yes, Chef!

Now, listen carefully.

Your first chance for immunity
is on the line right now.

And if you do well
here, and you excel,

you will be safe
from elimination.

Please, all of you,
head to your stations.

- Yes, Chef.
- Yes, Chef.

- Let's go.
- Liz: Immunity is here,

and it's serious, and I do
not wanna go home today.

First chance to prove myself,
and I'm going on that balcony.

Your ten minutes start...

...now! Let's go.

- Come on.
- Come on, guys.

- That's the noise I want to hear.
- Exactly.

Chop, chop, chop, chop, chop.

Joe: You know, guys,
this is a tall order.

You're gonna be judged on
the quality of the cut...

- Damn it.
- ...the speed,

and you have that time
clock that's ticking.

Kimberly: I'm not
doing it fast enough.

I'm already behind.

I'm just praying at this point

that there's somebody
doing worse than me.

Guys, I have to say,
I'm very impressed

- with the level of dexterity out there.
- Gordon: Yeah.

Gordon: Absolutely.
Jamie, great job.

Renee, well done.

What a way to separate the
cooks from the chefs.

And it's a first
chance for all of us

to absolutely understand
what we've got to work with

on a skill level.

Noah, is already on to
his fish, onions done.

First three minutes. Brilliant.

Michael's also doing
a really good job.

He's got great technique.

You can see all of
these home cooks

ready to tackle the next task.

My family has a beach
home on the gulf.

I catch flounder. I
like to fillet it.

And it might not
be 100% technical,

but I know how to get
a good piece of meat.

- Gordon: Halfway, guys! Let's go.
- Halfway.

Gordon: Speed, come on.
Speed, speed, speed.

Come on, Sarah. Onions
should be done.

Let's go, come on!

Kimberly, let the
knife do the work.

Don't cut too close to the head

'cause you won't get past
that first big bone.

- Okay.
- Aarón: Come on, Nick.

My dad taught us to fillet
fishwhen I was really young,

so I filleted a ton
of fish in my time.

3:20 remaining.

Uh, Evan is still on onions.
What is going on?

- Fred, come on, let's go.
- I'm going way too slow.

Start thinking about
eggs, everyone, please.

Damn it.

- Aarón: We're coming down to crunch
time right here. - Look at that.

- Renee on her second carton of eggs
already. - Aarón: Yeah. Outstanding.

Gordon: Noah, incredible.
Jamie, incredible.

One tiny piece of shell,
one tiny piece of yolk

- will keep you down here.

90 seconds remaining.

Son of a .

My knife skills and my
fish filleting skills

and even my egg separating
skills are good.

But at home you don't have
Gordon yelling at you

that there's 90 seconds left.

Gordon: It's immunity!

You want that safety net.

30 seconds remaining, come on!

Renee has finished,
clearing down as well.

Aarón: Let's go, Subha.

Chefs: Ten, nine, eight, seven,

six, five, four,

- three, two, one.
- Stop, stop.

- Aarón: That's it.
- Hands in the air. Well done.

- Gordon: Amazing.

As a reminder,

if you did a good job,
you are heading up

onto the most exclusive
balconyin this kitchen.

But if we don't send you up,

tonight you will
face elimination.

Okay, let's go.

Onions all over the place there.

A bit messy.This is a problem.

Oof.

- Yeah.
- Okay, um, young lady, what happened?

My nerves got the best of me.

Egg whites, you've only got
literally ten in there.

Unfortunately, you know your fate.
You're staying where you are.

Thank you.

Kenny, okay.

Onions.

You see these big
clumps in there,

- you take them out.
- Joe: You can't use them.

Now, I'm concerned

because you've missed
half the fish off there

- on the inside.
- Yeah.

Not good.

- A bit messy.
- Kenny: Yeah, time got to me.

- Kenny, you're staying put.
- Yep.

Yep. Thank you, Chef.

Clearly, these are staple
skillsthat people should have.

You can talk a great game,

but, really, when it
comes down to it,

you need to throw
down in the kitchen.

Noah, your onions,
they look great.

- They're uniform.
- Yes, sir.

- The fish is spot-on. I think it's
indisputable. - Well, thank you, Chef.

As far as the eggs, don't
see any yolk in there.

Don't see any whites in there.
You know what?

Noah, your proficiency
and your speed

work to your benefit.

Please, get upstairs
to that balcony, okay?

- Thank you, my friend. Thank you, Chef.
- Gordon: Great job.

For them to see what I did

and send me up on
that balcony...

- That is impeccable.
- Yeah.

...I'm feeling like

this is the greatest blessing

that I've ever had.

- Hey, Jamie. Let's see this.
- How you doing, guys?

Jamie: I'm a
professional fisherman.

I'm a ninja with a knife.

I can dismember any kind of
fishyou put in front of me.

The hard part is we got two
dozen eggs to separate.

All I want to hear is, "You're
going to the balcony."

Pretty good, consistent.
Very nice.

Thank you.

This is textbook.

- I hope so.

Yeah. All right, you
did really good.

I think this is overall...

...a really nice job.
Go on upstairs, Jamie.

Thank you.Appreciate it, guys.

- Thank you, Chefs.
- Well done, Jamie, well done!

If I'm gonna be in a situation where
somebody can share some knowledge,

I'm gonna take it all in and
I'm gonna try to replicate it.

So, Wuta, the fish
looks super hacked up.

I think the pressure got to you,

and it's evident in
your performance.

- You're staying right here.
- Yes, Chef.

You shouldn't even be hereif
you don't have these skills.

Deanna, why the face?

I'm not proud of myself.

- There's no separation.
- Can't bake with that.

- Aarón: So, you're staying down here.
- Okay.

Bri, half the fish left on
thereand half the fish on there.

It's like it's come
from a different body.

You're staying where you are.

- Fillets are very well done.
- Thank you very much.

- Did you do all the eggs?
- Yes, sir.

Wow. Head on up to the balcony.

- Good job.
- Thank you, guys.

Now, your fish, how do
you feel you did here?

I've never done this before.

It shows 100%.

You're staying right here.

This is, uh, not very good.

- Right.
- Looks like the cat's mauled your fish.

Stay where you are, please.
Thank you.

Subha, I love this
beautiful fillet.

Go upstairs to that balcony.

- Thank you, Chef.
- Thank you.

- Fillets.
- Hmm.

Nicely done. Nick,
head upstairs.

- Good job.
- Thank you, Chef.

- You ever filleted a fish before?
- Never.

- Perfection.
- That's good as Jamie's,

and he's a professional
fisherman.

- Joe: Head on upstairs.
- Aarón: Those are beautiful. Textbook.

- Gordon: The best.
- Please get upstairs to that balcony.

- Thank you, guys. Thank you.
- What happened here?

What am I supposed
to do with this?

- You're staying here.
- Okay, Chef.

The yolks, nicely done.
A lot of them whole.

Um, I'm impressed.

- Head upstairs. Congrats.
- Thank you, Chef.

You can actually see
through there, Sam.

Fish filleted beautifully.

- Head upstairs.
- Thank you. Thank you.

All right, Evan.

- Smaller on the bottom, they get
bigger on top. - Aarón: Yeah.

Are you sure?

Ooh, yeah. A bit mangled.

You didn't get to
many of these, huh?

- Wasn't my best effort.
- Joe: No.

A little bit deficiency
in the onions.

Deficient on the
fish and the yolks.

Sorry, Evan, you're
staying down here.

The pressure of being
in this, like, kitchen

definitely wears on your nerves.

You can knock this
out all day at home,

but when you're in this kitchen,

it's a completely
different game.

Fred, you seem very
frazzled down here.

Have you filleted fish before?

- Yes.
- Okay.

Your fillets, um, I think...

...are great, actually,
to be honest, okay?

Both your fillets are uniform.
They're beautiful.

You have the belly
flap on this one.

So, I mean, that's
textbook there, okay?

- Thank you. - Hopefully, you
can take a breath now, right?

Okay, cool. Your onions look
beautiful and your eggs are good.

Fred, please, untighten your apron
a little bit. You know why?

'Cause you're gonna have to
walk upstairs to that balcony.

- Thank you. Thank you all.
- Yeah, Fred!

Come on, Fred! Get
up here, Fred!

I'm relieved, but I just
felt like I was panicked,

I was disorganized.

I will just take this
opportunity to calm down

and not feel so insecure
about my cooking.

I'm gonna have to teach you
to get out of your head.

- Thank you, Renee.
- Come on.

What an amazing skills test.

For the ten remaining,

I hope that you can all
thrive under pressure.

- Lift. Let's go!
- Gordon: Coming up,

the cooks face their first

mystery box challenge
of the season...

I don't know which one to pick.

...and fight to
keep their aprons.

Just put something on the plate!

For the ten remaining,

I hope that you can all
thrive under pressure.

Please, make your way
down to the front.

Wuta: I'm nervous, but
I'm not tripping.

You mess up, you shake it off,

and I teach my students
that all the time.

Now, all of you are about to face
your first elimination challenge.

And that means tonight

at least one of you will beleaving
the MasterChef kitchen.

Please, all of you, put
on your black aprons.

Putting on the black apron
is really horrible,

but I have to push through andcook
the best dish I can today.

Tonight, it's everybody's
favorite MasterChef challenge.

That's right, your very
first mystery box.

But, unfortunately, for
at least one of you,

it could be your last.

All of you, head
to your stations.

- Let's go.
- Bri: The mystery box.

I'm excited because that meansthat
I have room for creativity,

which is definitely
one of my strengths.

On the count of three,
lift your boxes.

One, two, three.

Lift.

- Oh, what?
- Heck, yeah.

We are celebrating ten
seasons of "MasterChef,"

and ten seasons of Gordon.

Tonight, we want one of my
three favorite proteins

to be the real
star of your dish.

Most importantly,

tonight's dish should
be inspired by me

and my personality.

So, your dish can be tough.

Or it could be sour.

Or soft on the inside and rich.

Rich?

You'll have full access

to the beautiful
MasterChef pantry.

Plus, we decided to
Brit-tify the ingredients.

You'll have just one
hour to make us a dish

that just screams Chef Gordon.

And, remember, while
you guys cook,

we see and judge every
detail of what you do.

Right. Your one hour starts...

...now. Let's go.

Let's go, guys! Come
on, you got this.

Okay.

Where are the thingies?

- Okay, gonna take two.
- Mint.

I'm making a herb and
Dijon crusted pork chop

with braised cabbage and apples

and a bright English pea puree.

Where's the British peas?

I know I'm gonna
be able to nail it

and create something
that embodies Gordon.

Worcestershire sauce.

Heading out.

- Whoo!
- Let's go, guys!

- Careful, careful.
- Let's go. Let's go.

Let's go. Ingredients out.

I am making a
harissarubbed pork chop

on top smashedfingerling potatoes
witha little English cheddar,

which is one ofmy
favorite ingredients.

I know what I'm doing,so now it
just comesdown to executing.

Joe: All right, guys,
first mystery box,

and for at least one of
these ten home cooks,

- Gordon: Yes.
- it will be there last time.

I'd rather be down here cookingthan
standing up there staring.

The more opportunities you get to
cook in the MasterChef kitchen,

- the stronger of a cook you are.
- Gordon: Absolutely.

Three incredible proteins. If they were
smart tonight they'd cook two proteins,

and then drop one
with minutes to go.

Aarón: I think the scallops and
the pork are relatively similar

in what you would
pair them with.

So we're talking corn,
we're talking peas,

we're talking chilies.

- Look good, Kenny.
- Glad you're here to help me.

Back in Boston, we can
go to any restaurant,

my kids say to me, "Dad,
why isn't it like yours?"

They don't make it with love.
Love is the secret ingredient.

And if I get a chance
to have my restaurant,

you're gonna be able to get
thathome cooking experience there,

'cause I'm gonna cook it
like I would for my family.

There you go. Salt it, Kenny.

- There you go.
- Come on, Kim.

I am makingan herb crusted lamb

with a roastedspiced red potato.

- Love those bold flavors,
Kim.- I do feel pressure,

but I have deadlines allthe
time at work as a designer.

Panicking is not gonna
make it go any better,

so I try to stay
pretty levelheaded.

Just over 30 minutes
to go, guys.

- Nearly halfway.
- Damn, I'm getting hungry.

- Me, too.
- Joe: All right, Shari.

Looks like you're
making a curry.

- I am.
- Talk to us.

So I'm making a curry

because it is
Britain'snational dish.

- That's true.- And I know that
Gordon Ramsay loves a good curry.

Have you always had a strong
affinity to Indian flavors?

My husband is Indian,and
this is the very first dish

- that I learned.
- Oh, okay.

- So if I screw this up.
- Aarón: Yeah.

Both your husband and
Gordon will have your head.

- Mostly my mother-in-law.
- And your mother-in-law.

- So what are you gonna pair this with?
- I'm gonna do scallops.

- Gauge the sweetness level of the scallop.
- Right.

Then that will inform
how much spice,

- how much seasoning you put in your curry.
- Okay.

- Joe: Good luck.
- Thank you.

You're doing good, Shari.
Keep it up.

Focus, Miss Deanna. Good girl.

Deanna: I am on this
Earth to become a chef.

My husband and my daughter,
they know my heart,

they know my passion, they
know my determination.

I wanna make them proud,

- so I do not wanna go home today.
- Right, Deanna.

- Yes, Chef.
- What's going through your mind?

I am making a
lovelypan-seared scallop

with a blood orange jus on
it,a frisée fennel salad,

and also I am makinga
rosemary potato puree.

- It sounds British.
- Yes.

- It sounds intriguing.
- Yes.

- Have you cooked many scallops before?
- Oh, yeah.

Cooked quite a few in my life.

- Don't overcook them.
- Yes.

I would be so upset
if you left tonight.

Chef, I'm gonnatell
you something.

I didn't come allthis
way to leave.

- I'm not leaving.
- Good.

- I love that determination.
- Thank you, Chef.

- That rosemary smells amazing, Wuta.
- Mm-hmm.

So, Wuta, talk to usa
little bitabout your dish.

I think about Gordonas
being tough but gentle,

so I'm playingwith textures.

I have some fondant potatoesin
the oven right now.

- Okay.
- And for the pork chop,

I'm playing withthe
Worcestershire sauce

and the ketchupto
make a marinade.

- Ketchup?
- Ketchup, okay.

- Wuta: Yeah.
- And that's actually very English.

So you're gonna use pork

to be the main feature
of your dish, right?

Possibly. I'm also gonnaplay
with the scallops.

- So you have two options. That's good.
- Yeah.

Are you gonna taste your
product before you go

- to serve the final dish?
- Always.

I'm gonna put it in
mouthand spit it out,

but I want the flavor
profileto be right.

So you don't like pork.

I'm a vegetarian.I
don't eat any meat.

Oh, you don't eat any meat.
Okay.

All right. Good luck, Wuta.

Liz, tell me about the dish.
What are you doing?

I'm doing crusted
herblamb chop today.

A caramel potatowith
a mint pea pesto.

My grandfather used
tocook lamb on a spit.

- Wow, yeah?
- He was Croatian.

- Make sure that lamb is rested.
- Absolutely.

- Good luck. Amazing.
- Awesome. Thank you, Chef.

My divorce, it was
heartbreaking.

But it also is a godsend

because it's driving
me to follow my dream

of becoming a chef.

15 minutes remaining.

Let's go, guys. Come on.
Taste everything.

Whoa.

- Dorian, how are you feeling?
- I'm good.

What's the dish? Tell
me what you're doing.

I am making a potato crispand
herb crusted pork chop.

- Where's me on the plate?
- So this is gonna have layers

and beautiful colors to it.

- Like yourself.
- Yeah, exactly.

And then I'm usingsome of the
ingredientsfrom Great Britain.

- Love that.
- Mm-hmm.

- Have you ever been to Great Britain?
- No. Never.

I'll cook for you if you ever
get yourself to England.

Oh, okay.Well, then next
ticketis on you then.

- Good luck.
- Thank you.

- What?
- Oh, there you go.

- Kenny, those look awesome dude.
- Kenny, beautiful color.

- Kenny. - They got tons of
scallops in the northeast.

- How are you feeling about this?
- I'm feeling pretty good.

My scallops will beon
a bed mushy peas

with a side of
roastedfingerling potatoes.

- Kenny, I'm gonna ask you one thing.
- Yes.

You had all the time in the
world to take one scallop,

sear it, try it, and then
adjust the final dish.

Now you have all your
eggs in that basket.

- What is the matter with you?
- Um...

It's either gonna
come out good or bad,

and you're making
stupid mistakes

and I'm losing my patience.

- Try it, taste it out, okay?
- That's right.

Don't stress out, Kenny.

Kenny, just stay calm.

Just over five
minutes remaining.

Last five minutes.

- Look at Shari. Just put the scallops in.
- Gordon: Yeah.

- Five minutes to go. That's
cooking like a chef. - Yes.

And she's already
tasted one as well,

so she knows how long
it's gonna take,

what the seasoning is.
I love that.

Gordon: Deanna, so
she's doing scallops

with a Yukon gold potato puree.

And then she's doing, like, a vinaigrette,
but she's using the base of the sour cream.

I'm just hoping she
tastes that to understand

- what she's working with.
- Yeah.

It tastes really good.

Taste, taste,
taste,taste, taste.

Two minutes, guys.
Come on, this is it.

Let's go. Taste everything,

and be absolutely decisive
with your plating.

The pork, the scallops--I
don't know which one to pick.

She's got scallops
and the pork chop.

Oh, I don't knowwhich
one to pick!

Dorian, one plate, please.

Hurry up, Evan. Micah, speed up.
Let's go.

Wuta, you've got 60 seconds.

- Aarón: Here we go.
- Uh, what do I want?

Just put something on the plate!

Gordon: One stunning plate.

Aarón: Beautiful presentations
are to be expected.

- This looks like crap.
- Let's go, guys.

Aarón: Coming down to it.

Oh, .

Ten, nine, eight, seven, six,

five, four, three, two, one.

- Aarón: That's it.
- Gordon: Hands in the air.

- Whoo!
- Whoo!

- Let's have a much closer look, shall we?
- Mm-hmm.

Let's go.

Wow.

Joe: Is this dish,
for you, in balance?

I feel that it is,but I
would loveyour guidance.

Liz, what was the deciding
factor to go with lamb?

It brings back
somefamily memories,

and I just feltthat the lamb went
wellwith the caramel potato.

Where have you seen
caramelized potatoes before?

- Luxembourg.
- Mm-hmm.

- Hello, Kimberly.
- Hello, Chefs.

Joe: So, the crust
on the rack is what?

Rosemary, garlic,
salt,pepper, and olive oil.

The potatoes area spicy
roasted red potato.

Yeah.

- Micah, you happy with the dish? Mm-hmm.
- Yes, Chef.

- Have you cooked much pork before?
- Yes.

I'm very comfortablewith pork.

- Kenny.
- Chefs.

Is this plating representative

of what you're looking to
achieve in this kitchen?

It's representative of me.

- We eat big.
- Okay.

Thank you.

- Dorian, you were a busy bee.
- Yes.

I feel in love with both plates.

But I felt like the porkwas
a little overdone,

so I picked the scallops.

Thank you.

Bri, so you cooked
three scallops.

You leave two off. Why?

One was a testerthat
I made earlier on.

The fourth I madejust
as a backup.

Evan, so you seemed to be
juicing a lot of that sauce.

That was somethingI
was playing with.

Did you taste that?

Mm-hmm.

Shari, are you making your
mother-in-law proud with this dish?

I'm happy with the scallops.
www.moviezn.com

The sauce, my mother-in-lawwould
not be happy with.

Fortunately for you, she's
not judging tonight.

All right, Wuta, so you
went with two proteins?

You have this pork chop here

that you didn't
put on the plate,

and you have these scallops.

What was the decision based on?

I really wishI plated the pork

because that marinadeI
think was amazing.

I put the scallopsbecause I
didn't wannagive you guys pork

that may havebeen undercooked.

- And I regret that.
- I know you're a vegetarian.

- Did you taste this pork?
- Yes, I did.

- And how did it taste?
- It was amazing. It was amazing.

- Did you spit it out?
- Yes.

Even as amazing as it was?

Yes, I spit it out.

Aarón: We need a moment to discuss.
Excuse us.

- So, um...
- Yeah.

Kenny: Yeah, I'm a
little nervous.

I think that Joe
getting angry with me

might've been the kiss of death.

Maybe he holds me to
a higher standard

because I'm an Italian like him

and we love food the way we do.

But I think I put everything
I had on this plate.

- Shall we?
- Yeah.

Gordon: Okay, listen,
when I call your name,

I'd like youto
make your way down

to the front here, please.

First up, Micah.

Kimberly.

Bri.

Shari.

And... Dorian.

Dorian: I'm not sure what's
happening right now,

but I can't go home

because I have a little
girl who's watching me.

My end is going to be
winning "MasterChef"

and letting people know
that I'm more than

just what they see and
what I've been through.

I'm going to get
straight to the point.

The five of you cooked...

the best dishes across
tonight's challenge.

- Well done. Great job.

- Head upstairs.
- Great job, guys.

Great job, well done.

Well done. Proud of y'all.

I'm happy, so happy,
I got my apron back.

Thank you.

I wanna get as much
knowledge from the judges

as I possibly can.

Hopefully, it'll take me
all the way to the end.

You rocked out.

So, you five, unfortunately,

your dishes felt a
little lackluster.

So, we need to taste your
dishes one more time.

And it's not just one person
we're sending home tonight.

- I told you.
- It's two.

Welcome to season
ten, my friends.

I hope you make it.

It's not just one person
we're sending home tonight.

- I told you.
- It's two.

First up, Deanna,

please bring your dish down.
Thank you.

I am honestly feeling like
I'm going to the guillotine.

It is the worst feeling
in the whole world.

I think my dish is good,

but I'm seeing the
mistakes that I made.

Describe the dish, please.

Chefs, tonightI
have made for you

a pan-seared scallopwith
a blood orange frisée

and fennel salad, and thena
potato mashed with rosemary.

Where's me on that plate?

I wanted to make somethinglean
and sexy and refined.

- Lean, sexy, and refined.
- Yes.

I'm old enough to
be your granddad.

Have you ever seen salad

and mashed potatoes
in the same dish?

If I'm thinking back, no.

The sear on the scallops looks good.
Let's get that right.

It's all about what
it's like inside.

You actually cooked the
scallops beautifully.

It's the composition of the dish

that just does not work.

Now I'm gonna put salad,
cucumber, scallops,

with the blood
orange on one fork.

It's a bizarre flavor.

I begged you all to
taste your food.

The mashed potatoes with the
scallops does not work.

I think that you were
in a really good path

when it comes to blood
orange and scallop.

- I love that all day.
- I didn't wanna do lemon

'cause I felt likethat
was the go-to.

So I was likehow can
I get sexy with it?

And I love the fennel as well.
It just--

it's not the right
vehicle with that salad.

Fennel puree. Do I wanna
see it in a salad tonight?

Not really. Would I puree it?
Absolutely.

I think your quest for sexy
has resulted in senseless.

I'm sorry.

- Thank you, Deanna.
- Thank you.

Next up, Liz, please. Make
your way down, thank you.

Noah: Let's go, Liz!

My plate might not be perfect,
but I think it looks great.

I'm excited to hear what
the judges have to say.

I wanna learn and grow here,

and that's what I think
"MasterChef" is all about.

- Liz, describe the dish please.-
Today I'm sharing with you

an herb crusted lambwith
a caramel potato,

spinach, and a
peaand mint pesto.

And where's me on that plate?

I tried the English
mustard,which was exciting.

And I made the peasand
the mint pesto

to try to pull out those flavorsin
the crust from the lamb.

I love the fact that you are very
proud of the cook on the lamb

and you put that
front and center.

I think that says a lot about your
confidence when it comes to plating.

I just love the fact that
you're not playing safe.

- The crust is what?
- I did a panko bread crust

with English mustardand
a little bit of honey,

and then I tossed in the
warmherb mixture into the crust.

Here's the good news, you've really
nailed it with the cook on the lamb.

That for me right there
shows so much promise.

The one bizarre thing about this
dish is the caramelized potatoes.

Okay, Chef.

Even though the peas are perfectly
garlicky and seasoned well,

and the spinach as well, and
the lamb is cooked right,

the potatoes just take the
whole dish and... boom.

- Thank you, Liz.
- Thank you.

Next, Evan. Let's go, please.

- Come on, Evan.
- The skills test was a complete fluke.

That's not who I am as a chef.

I have a very diverse
breadth of knowledge

that I have accumulated
from my travels

and going out to all
these restaurants

and hanging out with chefs.

So, I'm gonna get my apron back

and I'm gonna be back
up in the balcony.

Describe the dish, please.

I have a searedharissa
rubbed pork chop

on top of smashedfingerling
potatoes

with roastedCipollini onions.

And where am I on your plate?

There's some of your fiery
heatfrom the harissa on the rub.

That's a big, thick pork chop

to get the temperature
right like that.

- It's not bad.
- It is cooked beautifully.

- Joe: Yeah.
- Gordon: Pork is delicious.

Potatoes actually taste
better than they look.

I don't think that you
overcooked the rub,

which is what a lot
of amateur cooks do.

I just think aesthetically,
it's off-putting

and it's missing
a fresh element.

- It just needs more.
- It's a season five dish.

- Gordon: Mm-hmm. - Now we want the
aesthetic, we want dishes that pop.

Season ten, the level's here.
We want it all.

- Thank you, Evan.
- Great job.

- Good job.
- Good job.

Next up, Kenny, please.
Let's go.

- Come on, Kenny.
- Let's go, Kenny.

I'm feeling pretty
nervous right now.

After all the hard work and
sacrifice to get my apron,

the last thing I
wanna do is go home.

Describe the dish,
please, Kenny.

I made youa pan-seared scallop

on a bed of spinach,mushrooms,
and shallots,

surrounded byroasted fingerling
potatoesand mushy peas.

It's one of the ugliest
dishes I've ever seen.

It reminds me of a
fungal infection.

It's one of the ugliest
dishes I've ever seen.

It reminds me of a
fungal infection.

It's really off-putting.
Kenny, I'm sorry.

Scallops got great color. How
long were you cooking for?

Uh, 90 seconds a side.

What did you do with the
lemon butter sauce?

The spinach, mushroom, shallotshad
white wine and butter.

- So scallops are cooked nice. - Aarón: The
sauce, I wish you would've omitted the wine.

It's not cooked out. It's very
abrasive and very strong.

But I think you were on to
something with the spinach,

and the peas are good.

All I would say is that
had you done this...

...you might be upstairs.

- Thank you, Kenny.
- Thank you.

Woman: Way to go, Kenny.

Next up, Wuta, please. Let's go.

Noah: Let's go, Wuta.

Since I was a kid,I've
always dealt with anxiety.

My anxiety made me second-guess
how I should plate things,

and I'm worried that the
judges are gonna see that

- and see an amateur.
- Describe the dish, please.

We have pan-seared scallopwith
fondant potatoes,

pea puree, and mushrooms.

And where am I on that plate?

The hard exteriorof the
scallopsand the fondants.

We also have the pea puree

that is indicativeof
English cuisine.

The plating really exemplifies

your lack of experience,
to be very honest.

- Yes, Chef.
- What'd you cook the fondants in?

I cooked themwith thyme, garlic,

rosemary,and some veggie stock.

The scallops are
beautifully colored,

the fondants cooked, but it's a
dish that doesn't sort of gel.

Wuta, I think you
know how to cook.

You know how to treat
ingredients with love.

Your biggest riddle is how
to put them all together.

The most important thing
about this plate...

is on the frickin' board.

You didn't put the best
protein on the plate.

The pork was good.I should've
just put it there.

- Thank you, Wuta.
- With this competition,

I have to get out
of my comfort zone.

If I don't get my
anxiety in check fast,

I'm gonna be going home
sooner than later.

Whilst we discuss
all five of you,

make your waydown here, please.

Kenny: I'm feeling
nauseous right now.

I didn't come all this wayto
leave in the first challenge,

but you take a big breath
and you hope for the best.

I mean, for me, it is
all over the place.

There's no finesse
there, is there?

- Just the proportions
were off.- Joe: Yeah.

Aarón: Is that teachable?

It tasted way better
than it looked, yeah.

- Ready?
- Happy? Yeah.

- Gentlemen.
- Get going.

Five of you stand
in front of us,

and tonight, two of you
will be going home.

When I call your name,
please step forward.

Liz.

Wuta.

Wuta, it wasn't a plating.

It was a bunch of ingredients
placed on a plate.

Liz, your caramelized
potatoes were nonsensical,

and you can do a lot
of things right,

and you do something so wrong

that it throws the whole
dish off balance.

But...

...there were worse
dishes tonight.

- You're not going home.
- Thank you, Chef.

- Please, head to the balcony.
- Thank you.

Liz: Hearing the judges say,

"Make your way up
to the balcony,"

is incredible.

It's given me the opportunity

to show I'm here to learn
and I'm here to grow.

Now the fact of the
matter is that

two of you three are
gonna be going home.

Evan, we all know that you've
got bags of experience.

Unfortunately, tonight,

you didn't leave that
experience on the plate.

Your time in the
MasterChef kitchen...

...has not come to an end.

Head upstairs.

Evan: That was definitely humbling.
Without question,

I've underestimated the
MasterChef kitchen.

The bar's been raised
for season ten,

so you really need to
come with your A-game

or you're going home.

Deanna, Kenny, unfortunately,
you've both cooked your last meal

inside this incredible kitchen.

Deanna, tonight you made
an iconic mistake--

mashed potatoes
served with salad.

Kenny, boy, you can cook.

It was the presentationthat
we felt was unteachable.

I'm really sorry to
see you both go,

and please place your
aprons on your stove.

- Good night.
- We love you guys!

- Love you.
- We love you.

Deanna: I'm totally
disappointed.

I really wanted the
chance to learn here,

but I'm proud I
made it this far.

Kenny: I knew from the
beginning coming in

that it takes a lot of finesse

to really impress those judges.

That finesse-- I
just don't have.

But nothing is gonna stop
my passion for cooking.