All language subtitles for MasterChef US - S06E02 - The Battle Continues (Top 22)

Previously on MasterChef...

Two home cooks,
one apron.

Ahh!

40 best home cooks
in America...

Come on, speed up.

...have battled it out...

Nice flavor.
I feel the love.

I'm gonna be honest...
this is one of the best things

that we've had so far.

And 11 earned their place
in the MasterChef kitchen.

I did it, honey.
I love you.

Tonight, search for American
next MasterChef continues...

A single mom turns
her cooking battle...

I'm making $10 an hour.
This is gonna change everything.

...into the showdown for the judges.

Give it to her, Graham.

And later...

This is your competition.

And final battle ends
with shocking eliminations.

Por diu,
sadly, you are going home.

The best home cooks in America

have been invited
to MasterChef kitchen

to compete in the head-to-head
all-or-nothing battle.

All these people are so amazing.

You are amazing too.

No matter what happens,
no matter what...

be yourself,
your truly self.

I'm always saying,
"If you can dreaming, you can do it."

So this is my dream.
So i am gonna do it.

But if I win,
I win for you.

They have just 30 minutes
to make their signature dish

to prove they deserve
one of the nine remaining aprons

and the place
in the MasterChef kitchen.

First up is Hetal...

I'm ready to impress.

A 27-year-old startup developer

who's hoping to bring some
added spice to the competition.

My parents came to New Jersey
from being farmers in India.

That's where my love
of food came.

My mom sends me spices

that every Indian household
should have.

I also have a degree
in biochemistry,

and that is kind of what
started my love for baking.

Baking's a science.
I got it down pat.

- I'm ready to beat Jill.
- Yeah?

I'm ready to put my plate
against hers

and, you know, battle
of the fruit dessert.

I'm Jill. I'm 32.

I'm a stay-at-home mom
of four boys.

You guys are farting? Ew.

So it's a full-time job.

I cook three meals a day
for them, and it's nonstop.

I just haven't really had
the opportunity

to go to culinary school,

but I'm at a point in my life
where that is my passion.

That is my goal.

I am here to finally
serve myself

and give myself the opportunity
to fulfill my dreams.

Welcome to
the MasterChef kitchen.

This is a battle
of the fruit desserts.

Two talented home cooks,
one apron.

Your 30 minutes to change
your life starts...

now.

Hetal, tell us
about your dish.

I am making a puff pastry cup
filled with the apple,

toasted pecans,
and a cardamom whipped cream.

It's me on a plate.

It's something classical
that's very American,

you know, apple pie kind of
with an Indian twist.

Love it.

Jill, what's the dish
you're cooking for us tonight?

It's a Danish ebelskiver
with a peach compote.

We actually make this
every Christmas Eve.

I do it, normally, with just
lemon and powdered sugar,

but I'm doing it
a little different this time

with extra flair
with a raspberry coulis.

Two completely
different-sounding dishes.

I've never seen
what Hetal's doing.

Cardamom and apple
is really cool.

I think, from a technical
standpoint,

Jill definitely
takes the cake.

She really has to know
what she's doing

with that cast iron pan
to cook them perfectly.

All right, ladies, we have
just under five minutes.

Make sure those pastries
are well-baked,

those fruit components
are well-seasoned.

Jill, when are they going
in the oven?

They don't go in the oven.

Oh, you don't finish
in the oven?

No, I don't.

20 seconds to go.

Come on, ladies, please.

Ten, nine, eight,
seven, six,

five, four, three,
two, one.

Hands in the air.
Great job.

Please bring your dishes
to the front.

So, Hetal,
what do we have here?

A puff pastry cup
with a caramel apple inside

and a cardamom
whipped cream.

Let's see.

Good tap, good noise
on that puff pastry.

I love the use of spice.

I think
your cardamom whipped cream

is really, really soothing.

I was expecting it to be
punchy in a way,

but I really love the use
of the cardamom,

the intention there,
and I really do get that.

Thank you.

Apples are nice,
nice caramelize,

but I am gonna disagree
with Christina.

She's an expert,
but it's good, it's safe,

I just don't think
it's you.

I like the spice element.

I like the perfume
that the vanilla

and the cardamom
give off.

- The apples, nice, tart.
- Thanks.

I think
it's a really good dish.

- Thank you.
- Thank you.

Jill, please,
describe your dish.

It's a Danish ebelskiver
with a peach compote

and a raspberry coulis.

Oh, they are really
like pillows.

Look at that.

It looks like it's
nice and eggy.

That "appleskiver"
is awesome.

Thank you.

It's a little sweet for me.

Okay.

But really unique,
different.

I haven't seen anything
like that.

It's almost like
a spherical pancake.

- Yeah, it is.
- Very fun.

- It's you on a plate...
- I agree.

And I think that that's cool,
to stay true to that.

- Thank you.
- Thanks.

Are you Danish?

I am, I'm Danish-Irish,
actually.

Delicious.

Love the batter, coulis, give
a little dimension to that.

- Very good.
- Thank you.

I mean, really delicious.

Two technical dishes,

and yet only one of you
are gonna get an apron.

Well done, both of you.
Two very strong efforts.

Who's got the biggest potential
for me?

Jill has got my vote.

Graham?

Comes down to flavor,
presentation, skill set.

For me, that's...

gonna be Hetal.

I want to see
what else you can do.

It looks like it comes
right back down to me.

The signature dessert
that deserves this apron...

Hetal.

Congratulations.

Great use of spices,

but I just want to be
super clear as well,

Jill, man,
you impressed me.

Congratulations.
You have a lucky family.

Thank you so much.

Oh, my God.

Unfortunately,
I didn't win that apron,

but getting that recognition
from Christina,

that means the world to me.

In the Indian culture,
your parents kind of give you

three options: engineer,
doctor, business person,

and I completely strayed
off that path.

I want to follow
my passion,

and winning that apron today
really represents that to me.

Coming up...

That's the guy
you're going against?

You got this in the bag.

When family pride
is on the line...

Passions erupt...

Being a first-generation
American,

this is gonna change
everything.

I'm here to achieve
the American dream too.

Leaving the MasterChef kitchen
divided.

I think we've made
a major mistake.

This year...

Aw!

The competition to claim
a coveted white apron

has been tougher
than ever before.

Jonathan, do not let this be
the end of your food journey.

Thank you, sir.

But with the battles
drawing to a close...

The apron belongs to...

Darah.

Well done.

Seven more talented
home cooks...

Olivia.

Managed to find
a recipe for success.

The apron goes to Sara.

- Charlie.
- Thank you, ma'am.

- Justin.
- Thank you.

Jesse, congratulations.
Crabs are delicious.

I'm gonna keep coming
back for more.

Brianna, you have made it
into the MasterChef kitchen.

In total, 19 home cooks have
walked out with a white apron...

Leaving just one place left
in the MasterChef kitchen.

Fighting for the final apron
is Shelly,

a 32-year-old
from Brooklyn

who's come in search
of a life-changing moment.

I'm a single mom,

and I got a nine-year-old
who's my everything.

She's my biggest cheerleader,
so me being on MasterChef,

I'm doing this for her.

I'm doing this for us.

My style of cooking
is Third World fusion,

so I like to take those cheap,
inexpensive ingredients

and make
something amazing.

What's today?

Taco Tuesday!

You know, being a single mom,
I have to make a dollar stretch.

You'll be the best cook
that they have all day, okay?

Don't cry.

I'm not gonna cry.

She's so supportive,
so supportive.

She wants me to do so good,

'cause she know
we don't always win.

You know, it's hard,
it's so hard.

We're the only family
we got,

so this'll change our life
forever.

Being a part of something
like this is huge for us.

We need this.

That's the guy
you're going against?

Yeah.

Gonna win today,
almost every day.

You got this in the bag.

My name is Christopher Lu.

I'm from Los Angeles,
California,

and I'm a restaurant manager.

Oh, man, the judges
are gonna love me.

What I do for a living is
I sell happiness.

When I see guests come in,
they're looking for perfection.

It's not just the plate
on the food,

but it's the service,
it's the whole experience.

I've got a great palate.
You know, I understand flavors.

I understand ingredients
very well,

so I think I'm gonna
wow them today.

Cooking is a profession
in Asian culture

is considered very lowbrow,

and I want to prove
to my parents that, no,

this is a profession.

This is my passion.
This is a dream of mine.

And after seeing
the competition,

I think
I could win MasterChef.

No, let me take that back.
I know I could win MasterChef.

Best of luck.

I'll see you.

All right, Chris,
it's chicken versus chicken,

and I got this.

Welcome to
the MasterChef kitchen.

Right, Shelly,
Christopher,

this battle is
for the final apron.

It all comes down to this,
your signature chicken dishes.

Your 30 minutes
starts now.

Shelly, what do you got
going on over there?

I'm first-generation American
from a huge Jamaican family,

so I'm taking you
on a trip to Jamaica.

We're gonna get
some escovitch.

What I do is
I pan-sear it first,

get that nice crust,
that nice color on it,

and you know you can't have
chicken with all that flavor

without a little
sweet plantain.

It's gonna be me
on a plate,

so you're gonna see
a lot of color.

All right.

Christopher, describe your dish.

My signature dish
is a chicken scallopini

with a strawberry agrodolce
and rosemary parsnips,

you know, sweet and sour.

The whole idea is hopefully

that all the flavors
meld like a symphony.

You know, you don't want
just the horn section to play.

You want the strings
and everything else.

Right.

Just under 12 minutes to go.

What do you guys think
at this point?

I definitely think there's,
like, almost like

a rock star quality going on
with Shelly right now.

You can almost feel
the passion

coming off of Shelly's bench
over there.

I don't know, I think
Christopher will pull it out.

He's got a lot of flavors.

He's got a lot of knowledge
and a lot of pride.

All right, guys, if you came
in here to change your life,

you have five minutes
to do so.

Uh-oh. What is she doing?

She's slicing it piping hot.

60 seconds to go.

Christopher, I would get
some food on the plate

if I was you.

Yes, Chef.

Come on.
Oop.

Taste and season everything.

Here we go.

Ten, nine, eight, seven, six,

five, four, three,
two, one,

and stop.

Hands in the air.

Well done.

All right.

Shelly, Christopher, please
bring your dishes up front.

Wow, what an exciting
final battle.

Describe the dish,
please.

Escovitch chicken
with a sweet plantain mofongo.

Talk to me about the plantain.
How'd you cook them?

I did a light fry,
so just to make them golden,

and then let them rest
for a little bit,

added some minced garlic
and just mash it.

Mm-hmm.
I got a little bit nervous

when you pulled the chicken
out of the oven

and it was piping hot
and you started slicing it.

- Is it juicy?
- It could have been juicier.

Juicier, I agree.

However, you know,
it was a strong effort.

Seasoning's good.

Plantain, you've sort of
overdone it on that,

but I think that's you.

I think deep down inside

you've got a little bit
of a generous spirit.

Thank you.

Looking at it,
it looks like a mofongo

garnished with a piece
of chicken on top,

and this isn't the star
of the dish, right?

The chicken's definitely
the star, definitely.

It's got a great spice,
good heat.

Thank you.

But the sear on the outside,

I think it could have gotten
some more color.

There's not, like,
a gorgeous crispy skin.

All in all, you know,
it's a tasty, tasty dish.

I have to be honest.

It's just
a little underwhelming.

All right, what do you
have here?

My signature dish
is a chicken scallopini

with a strawberry agrodolce
and rosemary parsnips.

Chicken should be the hero,
but it's skin off.

There's not a lot to it.

But the parsnips
are delicious.

That's really,
really tasty,

and the sauce is really unique,
different.

I haven't seen anything
like that.

Not bad.

Chicken's delicious, crispy,
nicely seasoned.

Little bit too heavy
on the pepper,

but you can't just dump
rocket salad on top of that

and expect it
to be delicious.

Damn.

The flavors that you were
putting together

I was so curious about.

I love having a point
of inspiration

like sweet and sour chicken

and then really trying
to figure out

what boundaries you can push
that inspiration to.

It just comes down
to whether or not

you pushed it too far
out of the boundaries today

to walk out with one
of those aprons.

Well done, both of you.

This is tough, very tough.

We only have just
one final apron.

Christina, is it Shelly
or Christopher, please?

For me, there is something
about the inspiration

behind Christopher's dish
that I see the potential.

For me, it's Christopher.

I've got to go with the person
I think I can develop

into, potentially,
America's next MasterChef,

and Shelly is my girl.

Last apron, guys.

I don't know
which way to go.

I mean, usually
I'm pretty decisive.

I know the deal, but why do you
think you deserve it?

When you come to this country,

you don't always win.

That American Dream,
they say it a lot,

but people come here,
and they're dishwashers,

they clean hotels,

and being a first-generation
American is hard.

I have Bachelor's Degree,
and I'm making $10 an hour.

If you give me that apron,
I will work my ass off

because this is gonna
change everything

if this happens for me.

Give it to her, Graham.

Christopher,
same question.

I know I made some mistakes,

but if you can trust in me,
I'm going to do my very best.

You know, just like Shelly,
I'm here to achieve

the American dream too.

Both of you are
so passionate,

but when it comes down
to what dish I want to eat...

Shelly's.

I think we've made
a major mistake.

I will never forget the words

that came
from Gordon Ramsay's mouth,

and this is a man
that knows me from nothing,

but he saw something.

He saw potential in me,

and that meant the world.

Coming up...

The last two
MasterChef aprons.

Some home cooks
get a second chance...

Just get it on the plate!

In one final battle.

This apron belongs to...

This is
the most amazing feeling.

I'm on the biggest stage
of my life,

and I'm gonna let them know
that a rock and roll drummer

can be
the next MasterChef.

Congratulations
to all of you.

You have now officially
earned your spot

in the biggest culinary
competition in the world.

Brilliant.

To win those aprons,

you had to beat out
these 20 amazing individuals.

We are looking for the very best
home cook in America.

You guys gave it a great shot,

and you did
yourselves proud.

We didn't agree
on every apron,

but we had to reach a verdict,
however close it was.

I know I deserve an apron,

but I can walk away knowing
that I tried my best,

and I'm proud of myself.

Some of you standing
in front of us...

are about to get another shot
at winning a MasterChef apron.

I'm shocked.

I can't believe
I'm getting another chance

to cook in the kitchen.

I'm gonna stick to my roots
and cook as best as I can.

I know that I can
actually get an apron.

But not all of you
are gonna get another chance.

Just six of you are.

Six home cooks
fighting for...

The last two
MasterChef aprons.

Each one of us will
get to pick two home cooks

that we think should get
one last chance

to win
a MasterChef apron.

Nate is amazing.
I battled next to him.

I was watching him work,
so I'm a little nervous

that he could come back
with vengeance.

Graham?

The first home cook
that I would like to give

another shot to
is somebody

that has a real burning
competitive fire.

From Milwaukee, Wisconsin,

I'm giving another shot
to Taylor.

- Taylor!
- Whoo! Let's go, baby!

The battle of Taylor and I
was really close,

and I feel like if Taylor
wins an apron,

he will be tough to beat
down the line.

My second pick,
they are one of the most

passionate home cooks

that we've seen
in any of the battles.

That person...

is Stephen.

Christina, which two home cooks
do you strongly believe in?

There's one home cook
that really impressed me.

From Charleston,
South Carolina,

I want to give Andrew
another chance.

Yeah!

Thank you so much.

My final choice
goes to...

from Atlanta, Georgia,
Demetria.

Just two left to pick,
and it's on me.

The first home cook
that I strongly believe

deserves a second chance,

Jill.

Oh, my God,
are you kidding me right now?

Yeah, Jill!

This is
a very difficult last choice.

I've chosen someone that
really cooks from the heart,

and that person is...

Shelly.

Shelly!

- Shelly!
- Wow!

Way to go, Shelly!

Welcome back.
Welcome back.

You can do this.

Darling,
you can do this.

Come on.

Yeah, Shelly! Whoo!

Gordon Ramsay picked me
to have a second chance

in the MasterChef kitchen.

It's incredible.

I have no other option
but to get that apron

for me and my daughter, 'cause
it's gonna change our life.

I want to say congratulations
to everyone

standing in front of us,
but I'm sorry to say,

tonight's where
your MasterChef journey ends.

Keep on cooking.

For now, it's time
to say good-bye.

Way to go, guys.

Right, all six of you, please,
go and stand behind a station.

Andrew, Demetria, Taylor,
Jill, Stephen, and Shelly,

there are just
two more aprons,

and this is
the last opportunity

for two of you to get back
in the competition.

We have to give you
a challenge

where you can prove to us
that you have the potential

to become
America's next MasterChef.

So the biggest challenge
in your culinary lives

will be all about...

my basics.

To me, this competition's
about potential,

finding great home cooks
that can take

everyday ingredients
and turn them into a dish

that belongs here
in the MasterChef kitchen,

staples I always want
to have at home

because of their versatility.

Chicken,
tomatoes on the vine,

bacon, kale,
heirloom carrots,

mushrooms, blueberries,
cheese,

and every girl's best friend,
chocolate,

basics I can't live without.

Underneath your stations
you're gonna each find a bag

with those ingredients
in them.

You're also going to find
a staple pantry box,

and in there you're gonna find
things like flour,

sugar, butter,
even heavy cream.

Now, you're gonna each have
an hour to use

as many of Christina's
favorite ingredients

as you want to make us
a MasterChef-worthy dish,

one that's going to earn you
an apron

and a place
in the competition.

Now, is everybody ready?

- Ready.
- Yes, Chef.

Your 60 minutes
starts...

now.

So first time
we've ever done this, right?

- Yes.
- We've got six people in.

We've given them
a second chance.

This is huge.

I'm looking
to be impressed

by how you respect
those very basic ingredients.

- Graham, you saved Stephen.
- Yeah.

What are you expecting
from him?

I am hoping that he can do
something vegetable-focused,

the kale, the mushrooms,
the tomatoes.

I think he wants
to redeem himself.

Shelly is on a mission.

I think she has the ability

to really succeed
because she does know

how to work with those really
basic vegetable ingredients

and turn them into a dish
for her and her daughter.

- Yup. Absolutely.
- Yup.

Guys, 38 minutes left.

All right, Taylor.

What's up, Chef?
What's going on, Chef?

So I gave you
a second chance, right?

- You did.
- So tell us what you have.

We have a smoked chicken.

I have some smoked seasonings,
some cayenne,

because growing up and having
Southern roots,

my mother and my grandmother

actually cooked
a lot of chicken.

Mm-hmm.

That's something that is
reminiscent of my childhood.

So what are you doing
with this now?

- This is like a little bouquet?
- So this is just...

- Little herbs?
- Yeah.

After I deglaze... I'm gonna
deglaze it with some white wine.

So it's gonna perfume
some of that oil,

- some of that wine?
- It's gonna perfume...

Give it
some aromatics...

- Right.
- You know, smell good.

- Good job. Good job.
- Thank you, Chef.

- Demetria, how we doing?
- What's going on, Chef?

I'm doing, man,
I'm doing.

What's the dish that's gonna
keep you in the competition?

Making this roulade, man,
a chicken roulade.

I've actually stuffed it
with a little bit of bacon,

I saut�ed a little kale.

Right.
What's the sauce?

This is mole.
It's got chocolate.

Little bit
of chicken stock.

So a stuffed chicken drum
with a chocolate sauce?

Yup. I'm gonna top it
also with the cheddar.

With cheddar?
This is serious, right?

Yes, sir.

Chicken, cheddar,
and chocolate.

It sounds like a disaster.
Are you mad?

- I like you a lot, right?
- Yes, sir.

Chicken, cheddar, and chocolate
doesn't work.

It sounds like you're
all over the place, okay?

- 'Cause this is serious, right?
- Yes, sir.

And there's nothing else
after this.

- Yes, sir.
- Work it out.

- I will.
- Good luck.

There's only two aprons left.
Girl, are you crazy?

Chocolate and chicken?
I'd never do it.

All right, guys,
30 minutes down,

just over halfway there.

Hi, Andrew.
I gave you that second chance.

What are you gonna do
to redeem yourself?

I've got a chicken thigh
stuffed with d'uxelles.

- I've got some frenched drums.
- Okay.

And I'm going to do
a kale and cream puree

and a puree
of heirloom carrots.

Okay.

In the South
we know chicken,

so if I screw up chicken
as a Southern boy,

I'm gonna be real embarrassed
to get home.

Hi, Jill. What are we
getting an apron with?

I'm making
a blueberry barbecue chicken

with a scalloped
carrot/potato dish.

Blueberry barbecue sauce,

something I've never
seen before.

Where did the idea
come from then?

I saw the tomatoes
and the chicken,

and we're big barbecuers
at home.

My father taught me
how to barbecue chicken,

so I'm kind of doing it
as an homage to him.

Guys, just under
ten minutes left.

Shelly, how's it going?

I'm doing okay.

So, fellow Brooklyn lady,
what are you making?

I'm going for something fried.

I'm gonna make a fritter,

so I'm calling it
a mushroom cheese puff,

and I'm gonna serve it
with some nice tomato gravy.

I always have
to sneak in vegetables

into my daughter's food,

so that was the whole premise
of this meal today,

is just doing something
my daughter would love

and I know you guys
will love too.

All right, girl,
do it for Brooklyn.

All righty,
BK represent.

Right, Stephen,
tell me about the dish.

Pappardelle pasta
with mushroom sauce,

and we have grilled chicken
with roasted vegetables.

I love the idea of the fact
you're making fresh pasta.

- Thank you.
- Please tell me.

- Look me in the eyes.
- What? What?

- Look me in the eyes.
- Yeah, yeah, yeah.

You're not gonna be
serving me raw vegetables?

No.
Here, pinkie swear.

Pinkie swear.
No more raw vegetables.

You're a [bleep] funny guy.

I'm [bleep] serious.

I got a little bit
of [bleep] juice

I'm gonna squeeze
on here like so.

I got my white pasta.

So you're rolling
the pasta really thin,

so it's gonna take
literally seconds to cook,

so make sure you don't
put that in there too early.

You're the [bleep] man.

Okay, and FYI, your language
is terrible.

Uh, sorry about that.

Just under five minutes to go.

Stephen is on it.

I've never seen a chef multitask

in this competition
as much as he has.

I see three pans on...

He's got seven different things
going on.

Come on, come on,
come on.

The person that is
absolutely blowing me away

- is Taylor.
- Whoo!

He's got two chicken thighs
completely seasoned,

basted, and baking.

He's got
a big herb bouquet garni

he created to kind of infuse it.

- Wow.
- What about Jill?

The blueberry barbecue sauce,

I know,
it sounds off-putting,

but I thought
it was tasty.

However, think about this...
cheddar, chocolate,

bacon, and chicken.

- No, no.
- Demetria.

- No way.
- No.

She's adamant of the fact
that it works,

but more importantly,
there's no rehearsal.

This is it.

If you don't make it now,
you're not gonna make it.

60 seconds to go!

Let's go!

I want to see
some stunning dishes.

Two aprons up for grabs.
This is tense.

Look at the focus
on those faces.

Ten, nine, eight,
seven, six, five...

Just get it on the plate!

Four, three, two, one.

And stop.
Hands in the air.

Way to go, guys, whoo!

That's one
of the most energized 60 minutes

we've ever experienced.

It is time to taste
those phenomenal dishes.

First up, we'd like to try
Andrew's dish, please.

Politics is about beating
the other guy or girl,

so it's just like when the polls
are about to close.

The next few minutes
are gonna determine my future

in the MasterChef kitchen.

What's the dish?

A chicken thigh that's been
stuffed with mushroom d'uxelles.

It is over a puree of creamed
kale and heirloom carrots,

and I finished it
with a tomato salad

dressed
with a bacon vinaigrette.

Nice and juicy.

The chicken is delicious.

You definitely know how to make
some creamed greens.

Mushroom d'uxelles,
delicious.

However,

between the creamed kale
and the heirloom carrot mash,

they're both nice,

but there's one too many things
sort of going on,

and I'm starting to lose
your vision

and your perspective
on a plate.

Talk to me about the d'uxelles.
What's in there?

Mushrooms, shallots,
thyme, a little parsley,

a little bit of garlic.

Chicken, delicious.

- Thank you.
- Seasoned nicely.

D'uxelles, nice,
but you've pureed it.

- You pureed the carrots.
- I did.

- And you pureed the kale.
- I did.

And you put them
both together.

I did.

So there's three purees
on the plate, right?

I would argue that a d'uxelles
is not strictly a puree.

But, Andrew,
you've pureed it.

If you... if you...
no, if you...

If you're here to learn,
then your answer is,

"Yes, Chef."

Yes, Chef.

There's three purees
on the plate, right?

I would argue that a d'uxelles
is not strictly a puree.

- But you've pureed it.
- No, if you...

If you're here to learn, then
your answer is, "Yes, Chef."

Yes, Chef.

Without jacket!

Come over here.

Oh! Oh! Oh!

And just go and stand over there
next to Graham, please.

Go and stand over there.
Go on. Excellent.

Chef Graham, how many purees
are on that plate?

I see three, Chef.

I see kale, carrot,
and mushroom.

Chef Andrew, how many purees
are on your plate?

I've recently learned
that there are three, Chef.

Now give me
my [bleep] jacket back.

- Thank you.
- Thanks, Gordon.

Dear, oh, dear.

Young man, my idea is
to help you get better.

A d'uxelles is a fine dice
of mushrooms, not a puree.

Oui, Chef.

Listen, you've nailed
the chicken.

Let's get that right.

It's the combination
and how you've executed

that dish that's wrong.

Thank you.

All right, next up,
please, Taylor.

All right.

Tell us what you have.

It's a pan-seared chicken
as well as some wilted kale

and a carrot/potato mash.

We also did a little bit
of deglaze,

an herb tie that had
some sage, basil, thyme.

Those herbs come straight up,
come right out.

Great, great flavor,

the spice, the seasoning
on the actual chicken.

Kale's nice, but the puree,
I think it's really gummy,

but I think your flavors
are fantastic.

- Good job.
- Thank you, Chef.

Next up, Jill.

So what's the dish?

I've got
a blueberry barbecue chicken,

a carrot and potato scallop,

and then a kale salad
with an apple cider vinaigrette.

I'm curious about
the blueberry barbecue sauce.

I've never had anything
quite like that before.

It looks like
a proper barbecue sauce.

I was worried
you were gonna get, like,

- a Smurf-blue chicken drum...
- Yeah.

But it looks really nice.

Have to say, you really got
a lot of flavor in that chicken.

I think your choice of using

some of those staple
pantry herbs and spices,

I think, really helped
bring that flavor in.

Your gratin is delicious,

but there's so much heavy cream
and milk and rosemary

that the beauty and simplicity
of an heirloom carrot is lost,

but great effort.

Thank you.

Next up, Stephen.

Right.

Stephen, describe
the dish, please.

So we have grilled chicken,
and we have pappardelle pasta

with mushrooms with
roasted vegetables and kale.

It's a humungous portion.

Look, it's Christina's dish
there, Graham's dish there,

and my dish there.

- One dish cohesively...
- Hmm.

Not three independent dishes
on one plate.

Walter White Heisenberg...

Less is more.

What I think you're saying is
slow down and try and, like,

bring your food together
in an organized way.

Yes!

All right, I got it.

Yeah, finally!

Right, how did you
cook the chicken?

- On the grill.
- You boned it out?

Yes.

Okay, chicken cooked nicely,

salsa verde, spicy,
delicious, rich.

Forget the cream sauce, 'cause
you got the salsa verde there,

so you just need
one or the other.

Yeah.

However, there's something
quite energetic

about the amount of effort
you put into it,

so rein it in,
decisive refinement.

I got it.

Thank you.

Next up, Shelly.

So what's the dish?

A mushroom
and kale fritter,

a light kale salad
with a deep-fried chicken skin,

and I did a roasted tomato
with balsamic sauce.

No chicken?

I thought it was different.

I knew everyone was
gonna do chicken,

and I didn't want
to do that.

And how can I
better understand you

through this dish?

I feel like I went
to mom training school,

so it's... that's how
I learned to cook,

and when I saw
those ingredients, I'm like,

"How would my daughter
like them?"

So I said, "You know what,
I'm gonna go

off the reservation
a little bit,

and I'm gonna put everything
in one bite,

so they get every bit of texture
and taste and flavor."

I got to say,
really delicious.

I love your editing process.

I love that you didn't use
everything in the bag.

I do think, however,
that crunchy chicken skin,

how are we supposed to enjoy it?

Do you crumple it up?

Is it meant to be texture
in the salad?

Is it meant to be part
of the coating on the fritter?

It's just not awesome.

But overall, great job.

Thank you, Chef.

All right, last up, Demetria.

Explain the dish to me.

I went with a chicken roulade
stuffed with kale, bacon,

shallots, and mushrooms,

and I did just
a simple saut�ed potato

with a dark mole sauce.

What's this thing?

It's a Hail Mary attempt
at a mole.

I wanted to pick a sauce
that would kind of represent me.

It's a little chocolate
and a little spice.

Why did the chicken
cross the road?

To get me an apron.

No, to escape that [bleep]
stain on the plate.

- Oh.
- Oh.

That looks so unappetizing.

Why did the chicken
cross the road?

To get me an apron.

No, to escape that [bleep]
stain on the plate.

Ouch.

That looks so unappetizing.

Honestly, you scrape
this aside,

and it looks like the chicken's
plated on a diaper.

Good flavor.
I mean, you cooked it properly.

Thank you.

But I mean,
you had to bone it out.

You had to cook the kale,
you had to stuff it,

and it's like...
you know what I mean?

doesn't need to be there.

Thanks.

I think the bacon's
a really nice touch.

Really smart to put it
inside the chicken.

I think the mole,
I want to understand

what you were going for,

but I don't understand
what you were going for.

I'm just looking at it
and going like, "Oh, my God,

did she take this second chance
and throw it away?"

Oh.

Well done, guys.
That was intense.

Please, all six of you,

step down to the front.

Clearly, we have
a lot to discuss.

Give us a minute.

This is intense.

Ugh!

Let's start with Andrew.

He knows technique,
the cook on the chicken...

But for me, the purees
were terrible.

- Right.
- And Taylor's was nice.

The flavor of the meat
was delicious.

- He left the bone in.
- Yes.

What'd you think of Jill?

Yeah, the drum
was delicious.

She was so subtle
about the composition,

about the visual nature
of it.

Yeah, it looked like
the family reunion

Southern-style
kind of deal.

Yeah, it was...

You guys got
such good critique.

Everybody did
something right,

and everybody did something
wrong, though, so...

Shelly... that, for me,
is a dish

- that's true to her heart.
- Yeah.

The only thing
I found a bit weird was

- the chicken skin at the end.
- Mm-hmm.

Let's talk
about Stephen's buffet.

The salsa was incredible.
His basting.

Everything was delicious.

Can we mold him,
though?

- I don't know.
- Can we teach him?

You know,
less is more.

I think...
I think we know.

- Are you happy?
- I am.

- Are you happy?
- Yeah.

- Let's go.
- Yeah.

Oh, God, here we go.
Oh, my God.

So the question is what we do
with these two aprons.

Please step forward,
Demetria.

Demetria, I'm afraid your
second gamble didn't pay off.

For now, we'll say good-bye
and thank you.

I came here to take risks,

to put myself out there,
to show who I was,

and I did just that,
and it got me this far,

so I'm going home today,

but it's definitely, like,
not with a bowed head.

Can the following two home cooks

please step forward?

Taylor...

and Shelly?

I have two aprons.

One of you will be wearing
one of these aprons.

The other we'll be
saying good-bye to.

The one home cook
that we think

deserves to wear
this MasterChef apron...

Shelly.

Shelly!

Whoo, Shelly!

This apron makes me feel like
I can do anything.

I'm just happy that
I believed enough to get here

'cause I'm not fighting
for me anymore.

I'm fighting for my baby.

Love you guys.

Three remain,
and I have just one final apron.

Jill, you know,

there's something exciting
about the flavor profile

that you're prepared
to risk.

Even though it may not
sound like it's gonna work,

you bring it together.

Thank you.

Andrew, tonight
you demonstrated

a proper technique
with your ballotine,

and you put love
into everything you do.

Stephen,
you're like a whirlwind.

You wear your heart
on your sleeve,

and it's tough
to slow you down.

Stephen,
Christina, Graham, and I...

We feel that you could go
a long way in this competition.

Congratulations.

Yes! I'm so excited
I won the last apron!

Hard work opened
the door for me,

and it's gonna be
the continuous hard work

that just keeps
the door open

to give me the opportunity
to win it all.

Andrew, Jill,
a very gallant, bold effort.

Unfortunately, not good enough
second time round.

Thank you both.
Thank you.

- Way to go, guys.
- Good job, guys.

- Good job, guys.
- Good job.

Guess what, big man.

You are allowed to smile.

Ah!

Well done.
Head up to the balcony.

Congratulations.

- You made it.
- We're very happy.

We knew it. We knew it.

Take a good look around you

because this is
your competition.

My question is, who's gonna be
America's next MasterChef?

Good night.

Next time on MasterChef,

they won their battle
for an apron...

It's time
for the world's biggest

culinary competition
to begin.

Whoo!

But now it's an all-out war

to win the ultimate prize.

Intensity,
that's me.

The pressure rises...

Keep your friends close
and your enemies closer.

As the competition to stay
in the kitchen heats up...

Stop!
Stop what you're doing.

Ah!

Did you honestly think we were
gonna make it that easy?

All ending
in a double elimination.

You just sort of crashed
to the bottom.

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