All language subtitles for MasterChef.US.S09E04

- ( Cheering )
- Yeah!

Hello, hello.

Farhan: I'm so excited to be in
the top 24 home cooks in America.

I could be sitting
in the dentist chair right now

operating on somebody,
but instead I get to cook

for Gordon, Aarón, and Joe,

some of the most
renowned food experts

that the world's ever seen.

- Welcome!
- Let's go, Chef!

Stephanie:
I cannot believe that I'm here.

This is the most magnificent

kitchen that I've ever
seen in my life.

Every appliance that you need,

the pantry's fully stocked,

every detail is impeccable.

And seeing "MasterChef"
across the line is, like,

- it's incredible.
- Yes!

Whoo!

I am just so, so excited.

You have to pinch me, because
Gordon Ramsay has chosen me...

Yes!

...to be worthy of the pin
on my apron.

To represent him and his name?
That's big shoes to fill.

So, I have to bring it
every single week.

Welcome to the most famous
kitchen in America.

Thousands tried to make it
where you're standing,

but you are the talented 24
that made it.

One of us gave each of you
an apron.

It's on you to prove

which judge identified
America's next MasterChef.

And with that title
comes some incredible prizes.

Not only will you be crowned
best of the best,

you will win a cool quarter
of a million dollars.

Amazing.

Joe: And the greatest prize

any home cook can hold
in their hands,

The MasterChef trophy.

The talented eight individuals
that I gave an apron to,

I'll be mentoring all the way
to the finale.

Do me proud.

If I gave you an apron,
you got the heart

and you got the passion
to go all the way,

and you also have me
as your mentor.

If I gave you an apron,
you're being mentored

by one of the world's
most successful

and prolific restaurateurs.

I expect at least two of you
to make the finale.

You guys are currently standing
in the most amazing

kitchen in all of America.

You'll have access
to the finest ingredients

you could ever dream of,

and the best equipment
anywhere around.

We've set you up for success.

The best stoves, the best ovens,
the best equipment--

Viking, they are incredible,

so there is no room
for any excuses.

- All: Yes, Chef.
- Right.

It's time for your very first
mystery box challenge.

On the count of three,
lift your boxes.

- Oh, my God!
- One, two,

three, lift!

- ( Woman groans )
- ( man sighs )

- Cheese!
- Cherry.

- T-bone.
- Everybody's thing is different?

Interesting.

Gordon: Now, you all
have an ingredient

that is native
from your home state.

An ingredient that screams
where you're from.

- Perfect.
- We wanna see you turn

that incredible ingredient
in front of you

into a dish you, your family,

and your hometown
can be really proud of.

Yes.

The person
with the very best dish

of this mystery box challenge,

will get a huge advantage

in the upcoming
elimination challenge,

which, believe me,
is gonna be very difficult.

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

that shows us that you belong
in those aprons.

Your one hour starts...

now!

- Let's go, guys. Come on.
- Out of my way!

Thank God
I wasn't wearing heels.

Showtime, showtime, showtime!

Blood oranges.

Five-second rule.
It doesn't apply.

I'm all orange
because I'm Florida,

the orange state.

Shrimp, squid.

Being in Miami, there's all
these Latin communities

battling over whose
ceviche is the best.

And I think,
"Okay, I'm gonna do a ceviche."

I'm gonna use a lot of seafood,

and I'm gonna make sure
that the orange

really wraps
around the proteins.

Excuse me, excuse me, excuse me,

- excuse me, excuse me.
- Where is chicken stock?

Since I'm from China,
I got pork belly.

So I'm making a braised
pork belly,

cauliflower purée,
and caramelized beets.

- Gordon: Okay, let's go!
- I cooked this dish in China,

like, at least three times
a week.

Watch the step.

- Let's go, let's go.
- I got this.

Go sexy or go home.

- Let's go, people!
- Wow, this is it.

For me personally, one of the
most exciting nights of the year

because it's our first MasterChef
mystery box challenge,

and it sets the tone.

Here we go.

We've given them each
one ingredient

that represents
their home state.

I'm sorry.

What are we looking for
in those ingredients?

So, first of all,
to pay them respect, Joe.

More importantly, give us a little
modern twist on what you grew up with.

- Let's go, Texas.
- Aarón: I'm looking for big, bold flavors,

and something that's a window into each
one of these home cooks' personal style.

If I mess up this dish,

I'm not gonna get
welcomed back to Texas.

You have to be able
to be versatile,

take an ingredient
that's thrown at you

and execute excellent food

using an ingredient you might
not have chosen yourself.

Let me not cut myself.

( Groans )

Get it, baby.

I'm from Los Angeles,
California,

and I got beautiful
California spot prawns.

And even though,
I'm from California,

I am making a New Orleans style
barbecue shrimp.

It's a family recipe.

My grandpa,
he came here from Greece,

and they settled in Louisiana.

And I can't wait for the judges
to taste this.

I am from Houston, Texas,

and today I got a Texas T-bone.

I feel like I'm in my zone.

I gotta bring
everything I've got.

I am not letting go
of that Gordon Ramsay pin.

I'm from Michigan.

Michigan is known
for their cherry,

so I'm gonna make
cherry stuffed French toast,

with cherry cream cheese,
with a cherry reduction glaze,

and chocolate covered bacon.

Growing up as a kid, my dad
would always make big spread.

My favorite was
the stuffed French toast,

so this is a tribute to him.

- Farhan. What are those
initials on your apron? - Yes?

- They're your name, Aarón Sánchez.
- All right, so explain to me

the ingredient that you have
there that you're celebrating.

I'm from Chicago, Illinois.

So we have walleye,
a beautiful white fish.

- And so my plan is to crush
in some spices. - Mm-hmm.

And I'm gonna do sort of
my mom's home-style potatoes.

So it's using turmeric,
paprika, and mustard seeds.

And for the sauce,
I'm making coconut moilee.

So it's a Southern Indian
coconut based curry.

Something that my mom makes me every
time I'm home from dental school,

and it really speaks back to me.

A lot of pride involved, right?

- Yes, Chef.
- I like to hear that. Good luck, Farhan.

- Okay, stick with it.
- Thank you, sir.

28 minutes remaining.

- Right, Stephanie.
- Yes, Chef.

Remind us again
where you're from.

I am from Cherry Hill,
New Jersey.

Now the ingredients that screams
New Jersey, what are they?

Yes, the lovely Jersey tomato.

- What are you doing?
- So I'm doing a tomato frittata.

Gonna do a little bit of basil,
goat cheese, shallots, some garlic,

red bell pepper, a little
bit of jalapeño for heat.

Nice and spicy, kinda like me.

I had eight aprons to give out,

- and you were one of them.
- Yes.

So if you're gonna give me
a frittata on week one,

I need it to be
the best frittata ever.

- I got you, Chef.
- Good luck.

Guys, just over 25 minutes left.

Perfect.

- Hey, Matt. All right.
- Joe, how's it going?

- Team J.B. How you doing, brother?
- I'm doing all right.

What ingredient did you get
from your home state?

I'm from Iowa, so I got corn.

- What's the dish?
- I'm gonna do a sweet corn purée.

This is a succotash
with some corn in it.

I'm gonna do chicken
with skin on.

And then I also have some
pan-roasted carrots,

and there's actually
crispy chicken skin.

This is chicken skin?

- That's the chicken skin, yeah.
- That's a nice idea.

- It's a little greasy.
- It's a little greasy.

- Good luck, Matt.
- Thank you, Joe.

Beautiful!

Let's work some magic.

- Juni, what's shaking?
- Hello!

So, you're representing where?
Remind me.

I am from Raleigh,
North Carolina,

and I got sweet potatoes.

Give us a little insight
into your dish.

In North Carolina,
me and my friends, we go out

and we have brunch,
you know, all the time.

So, I'm gonna be making
a sweet potato biscuit,

and I'm gonna add
my Mexican flair to it

by doing chorizo
and a jalapeño hollandaise.

And I'm also gonna be doing
a sweet potato mash.

I think that's
a beautiful thing.

I think it's gonna
tell a nice story.

Best of luck. Don't let me down.

- I won't. - I'm counting on
you. You're one of my stars.

- All right?
- All right. I'ma keep shining bright.

Yes, get it, girl. Get it.

Oh, this cheese tastes
really, really good.

- Ashley.
- Yeah, Chef.

Remind us about the ingredient

that you had
under your mystery box.

I had some beautiful
Florida oranges.

So, I'm taking it with
a little Cuban vibe today.

- Okay, good.
- So I'm doing a pork tenderloin

with fresh mojo, with a
spicy orange mustard here.

- Good. - And there's gonna
be some chopped up bacon

that goes into that.

- Careful, Chef. Careful, Chef.
- ( bleep )

Make some fire.

- You just singed my hair.
- Oh, I'm sorry.

It cost a fortune.

Emily. Tell me the dish.

I'm from Wisconsin.
Cheddar cheese.

- I mean, it's in everything.
- Cheddar cheese, fantastic.

We're doing a baked
mac and cheese,

- using a little bit of
Gruyére and cheddar. - Wow.

Broccoli stems, which is my
favorite part of the broccoli,

- crispy skin chicken thighs.
- I have to tell you something.

This is one of the most beautiful
chicken thighs I've ever seen.

- Thank you.
- Just between me and you, come here,

are you the smartest
cook in here?

I think I come with the most
wide breadth of knowledge.

- The smartest contestant with my apron...
- Mm-hmm.

- Smartest judge. - ...Coached
by the smartest judge.

We got this thing won.

- Good luck.
- Absolutely. Thank you, sir.

Last six minutes. Here we go.

- ( Grunts )
- Oh, my God, it's perfect.

- Thank you!
- Wow. Fascinating.

I mean, some incredible
sounding dishes.

Emily and Ashley
looking very strong.

Have to do a little bit
more crème fraîche.

Yet I'm really concerned
with Stephanie.

She's doing a frittata.

She's doing an omelet
in the mystery box?

- I can make that in five minutes.
- Sal, how you doing?

Um, I'm feeling good
about my flavors.

I'm a little bit
concerned about Sal.

He was given the Santa
Barbara spot prawn,

and he's making
a New Orleans dish.

Aarón: Yeah, it sounds really
confused and scattered.

90 seconds remaining. Come on.

Joe: You should definitely be
getting the food on the plate.

Got it.

We wanna taste your states
on those plates, guys. Come on.

Last minute. Come on.

Aarón: Taste, taste, taste.
Let's go.

Get a beautiful portion
out there. Let's go.

Chefs:
Ten, nine, eight, seven, six,

five, four, three, two, one.

- Gordon: And stop!
- Joe: And stop!

- Hands in the air.
- ( cheering )

Joe, Aarón, and myself
watched you all very carefully

across that mystery box
challenge.

Some of you really impressed us.

Each judge will bring up one
of the talented cooks

that they gave an apron to.

Joe: The first dish tonight
is from a home cook

that I personally put
into this competition.

They made comfort food
with old style flavors.

Please step forward...

Emily. Bring it up.

Wisconsin is in the house.
I mean, I think being

in the top three
in the first challenge,

is definitely putting me
up there

as someone that is
a major competitor.

And I think everyone should
definitely watch out.

Okay, Emily.

So, you're from?

- Wisconsin.
- Wisconsin.

And your ingredient was?

It was cheddar cheese.

You're kind of a Cheesehead,
aren't you?

I am a Cheesehead to the max.

- Packer backer.
- Packer backer.

All right, what's the dish?

So we have a broccoli cheddar
Mac and Cheese,

topped with crispy
chicken thigh.

We have a little
Gremolata bread crumb on top,

crispy broccoli tops,

and then a white wine
cheddar sauce on the side.

Mac and cheese,
you made cheddar.

Did you put any other kind
of cheese in there?

Gruyére.

I have to say,
Gruyére and cheddar,

two great cheeses
of the world put together.

And you can really taste that, because
they do work well with each other.

But what's really impressive here
is that everything is cooked.

Like, this chicken thigh is about
as textbook as you can get.

Moist in the middle,
crispy on the outside.

I think you're a smart cook.
This is a smart dish.

- Very, very impressed. Thank you.
- Thank you.

Miss Emily, do you feel that

out of your fellow
competitors here,

you're more informed food-wise

- by virtue of what you do?
- Yes.

Food is my life.
So, food anthropology--

Now I work on the research side
of the food service industry.

What you did here
that's so expert

is the idea of cooking down
that broccoli in such a way

that it gives you that
beautiful, almost sulfuric

taste to it, which is great.

The cook on the chicken
is expert.

I think maybe cut
that chicken in such a way

that it's a little bit
better incorporated.

Cut chicken's gonna run out
before the pasta does.

- Yeah. Mm-hmm.
- You know what I mean?

I hate to say this and give Joe
any kind of credit,

but he definitely saw something
in you right away,

and it's evident in the overall
execution of this dish.

- Well done.
- Thank you, Chef.

Chicken's amazing. I mean,
that's how we cook chicken

in the restaurant.
It's to that standard.

I love what you did
with the presentation.

It's like it's out
of a gastropub.

Wow.

Very cool, very hip,
very modern.

This dish is a 90-minute dish

and you've made it
in 60 minutes.

So, you've really thought
about it properly.

When you think like that
in this competition,

you're gonna go far. Great job.

- Thank you, Chef.
- Thank you.

So the second dish that we would
like to dive deeper into,

a dish created by a home cook

that I brought
into this kitchen.

Tonight, they showcased
an impressive display

of culinary technique.

Please step forward...

Farhan.

( Cheering )

I'm on cloud nine. Wow!

The top three out of 24 people.

It's incredible.

I think it shows
the other competitors

that, hey, I'm not
just a dental student.

I'm a serious chef,

and I know what I'm doing
in the kitchen.

All right, so, Farhan,
you're representing Illinois.

Talk to me about your dish.

Farhan: So I had some
fantastic walleye.

So I made my own little spice
blend using the long peppercorns.

Crusted the fish, pan-seared it,

and then it's my mom's
home-style potatoes,

and then the bottom's
a coconut moilee sauce.

And the spice rub
I created myself.

It has a lot of fennel,
mustard seed, cumin, coriander.

That's what I really wanted
to shine through.

I gotta say, you did
such an unbelievable job

getting a crispy skin
outside of that fish.

By seasoning it
with such a generous hand,

you were able to blossom
all those spices.

They became alive.

You allowed them
to be harmonious,

but not overpower
a very delicate fish.

That's the genius of this dish
for me, personally.

The potatoes are great.
They're kinda cooked down.

They're a little rustic
in nature.

I think the sauce is very
pungent and very strong.

I mean, you could've
toned down the amount of it.

- Yes.
- Allowed it to be a little more brothy.

But overall,
I think all the components

are strictly you,
strictly unique.

And that's
why I gave you an apron.

Thank you, Chef. It's an honor.

Why so much spice?

I find comfort in spices.

So I use spices
as my paint colors

- and the plate is my canvas.
- Fish, stunning.

You know, it's got that heat.
It's moist. It's crispy.

The sauce, delicious.

And I love those potatoes.

It could be
a little bit crispier.

You know, if you want
that sort of texture.

But here's the thing,

you've got such control
over your cooking,

but also you've got that
level of finesse as well.

You know your spice.
You are an original spice boy.

- Brilliant. Well done.
- Thank you.

Gordon: Wow, what a start.

The third and final dish
we'd like to taste

is from the home cook
that I gave an apron to.

This dish had a lot of flair,
great harmony.

Taylor: I'm looking at my dish,
and I know it tastes amazing.

I want this so bad.

Please step forward...

Please say my name,
please say my name.

The third and final dish
we'd like to taste

from tonight's mystery box
challenge

is from the home cook
that I gave an apron to.

This dish had a lot of flare,
great harmony.

Please step forward...

Ashley. Thank you.

Taylor: I'm happy for Ashley,

but I'm disappointed
I'm not in the top three.

I just really wanted
to impress Gordon.

So, I have to step it up
moving forward.

Ashley,
describe the dish, please.

So, I got those beautiful
Florida oranges.

And the dish is a mojo
pork tenderloin,

which is a herb, garlic,
and citrus marinade

with mashed sweet plantain,

and the sauce is orange juice,
yellow mustard,

dry mustard,
and orange blossom honey.

Mm-hmm. And then the mash?

So, those are sweet plantains

that I've mashed with some
crème fraîche, bacon,

some parsley, orange juice,
and orange zest.

Wow. Delicious.

The pork tenderloin's amazing.

I love the sear.
I love the way you sliced it.

The glaze of the oranges,
it's just delicious.

Pork and orange,
it goes hand and glove,

and so it's
a lovely combination.

But it's more than the glaze,

'cause it's got that spice,
it's got the heat.

- It packs a punch.
- Thank you, Chef.

When you start to shine this
early on in the competition,

not only does it send
a strong message

to everybody
standing behind you,

but for me it confirms

that I was 100% correct
handing you that apron.

- Thank you so much.
- Thank you. Amazing.

Joe:Great technique
on the sauce.

The pork loin is
perfectly cooked.

The colors are appealing.

If I came to your house
for a dinner party

and you gave me a plate of food
like this, I would be happy.

But if I went to
a restaurant in Miami

and was paying $100 for dinner,

I would probably expect
a little bit more.

So, I think, Ashley,
your evolution is gonna

be seeing how
you can evolve the plate

and make them a little bit more
"restauranty," if you will.

- Okay.
- Because it's "MasterChef."

- Yes.
- Not MasterHomeCook.

- Correct. Yes, Chef.
- Got it?

- Good job.
- Thank you.

- ( Whispering ) Congratulations.
- You, too. Thank you.

Gordon: Three great dishes.

Emily's dish was
really impressive.

Good, but just...

Aarón: I like Ashley's.

Ashley, you know, the oranges--
I mean, they stuck out.

Ashley's plate
was too sweet for me.

- Emily and Farhan for me.
- Yeah.

Gordon: And Farhan,
a little bit too spicy.

That's true.

Three incredible,
sophisticated dishes

that really shone beautifully,

but there can only
be one winner.

Tonight's winner--
Congratulations goes to

the dish that was cooked by...

Ashley, congratulations.

- Aah! Oh, my God!
- Congratulations.

Gordon:
You're safe from elimination.

- Congratulations.
- Thank you.

Now, take your well-earned place
up on the balcony.

- ( Squeals )
- Off you go.

Ashley:
I wanted to make Gordon proud,

and winning this
first challenge validates

the pin on my apron.

Please return to your stations.

With me as a mentee,

I'm gonna be high risk,
high reward every single time.

Each one of you were given
an apron by one of us three.

We handed out those aprons,

'cause we believe
in your ability,

your passion,
and your potential.

And tonight,
three of you let us down.

Each judge now has to identify

just one home cook
that we gave an apron to

to go into a three-way battle
for survival.

The home cook that I gave
an apron to let me down tonight

because you didn't
use your time wisely.

Sid.

The home cook
that I felt let me down--

This dish was overly sweet,
the plating was a mess.

That home cook is...

Alecia.

The home cook
that I gave an apron to

put so much grease on the plate
that it was inedible.

The home cook that will be
cooking again tonight is...

Sal.

What can I say?

Really let me down.

Gordon: Sid, Alecia, Sal,

all three of you
come up to the front.

Everybody else,
head up to the balcony.

Alecia: I am disappointed

'cause I played it safe
with the French toast.

I've always been a fighter
and I feel I kind of

let my family down.

I'm definitely going
to step it up

and just show Chef Aarón

I deserve this apron
and I'm going to make him proud.

Gordon: For survival tonight,

I want all three of you
to make your version

of this classic
all-American dish,

a dish that
America was built on.

Tonight, I'll show you

how I make steak
and mashed potatoes.

Steak and potatoes
may seem simple,

but they are surprisingly
difficult to get right.

Make a mistake tonight,

and it is a giant
disappointment.

But before I show
two of you the door,

I'll give you an insight
to how I perfect mine.

We season both sides,

every ounce of that steak.

Pan on, piping hot.

Tablespoon of oil in.

Roll it around.

A couple of cloves of garlic,
fresh thyme.

You want great sear
on the steak?

90 seconds each side.

Once we got a great sear,
we go in with the butter.

Tilt the back of the pan
so it cooks that line of fat,

and baste.

Out she comes.

And then from there,
we let that sit.

And now we're gonna
start the sauce.

Touch of butter in there.
Put those shallots in there.

From there, deglaze--
A touch of cognac.

From there,
add beautiful beef stock,

a tablespoon of demi,
a little hint of cream.

That will thicken it up.
Now, mashed potatoes.

Make sure that once you cook
the potatoes, you steam them.

You start mashing.

Now I'm gonna start working in
my cream and my butter.

Finish off
with some fresh chives,

and you've got the most amazing,
beautiful mashed potatoes.

And in my house here in America,

that's exactly how we perfect
steak and mash.

Now, tonight, it's not
three cook and one goes home.

Three will cook
and only one will be safe.

I was this close
to the elimination challenge,

and knowing that two of
the three cooks are going home,

odds are definitely not good.

Thank goodness
I'm not down there.

I'm glad I'm not you right now.

Tonight, it's not three cook
and one goes home.

Three will cook
and only one will be safe.

Aarón: Sal, Alecia, Sid, we
want you to make your version,

a steak and mash that can keep
you in the competition.

Joe: Now, for two of you,

this is your last 30 minutes
in the MasterChef kitchen.

- Got it?
- Yes, Joe.

Your 30 minutes starts...

...now.

( Cheering )

Alecia: Back home in Michigan,

I cook steak and mash
for my husband

- at least once a week.
- Cheese, cheese, cheese.

So I definitely feel like
I'm going to nail this

and prove to the judges
that this girl

can cook her ass off.

I definitely think
I have an advantage

because I grew up cooking steaks

out over an open fire
out on our ranch.

So, I know I got this
in the bag.

Let's go, guys!

( Cheering )

All right, so, Gordon,
what needs to happen

in these 30 minutes in order
for them to be successful?

Gordon: Tonight I want their
version of steak of mash,

but, you know, evolve it.

In the simplicity
of this challenge,

you have three of the most
difficult "MasterChef" problems.

Wrong wine in the sauce,
undercooked potatoes,

and temperature on meat.

The pressure's immense tonight.

There's only one person staying,
so the pressure is really on.

My heart is pounding.
It's like an adrenaline rush.

It's something like
I've never done before.

I've jumped out of planes
and had less of a rush.

- Let's go, Alecia!
- Come on.

I ain't giving up, guys.

I wanna be here so bad.

I'm in it to win it,
no matter what,

and nothing's gonna stop me,

because I'm the next MasterChef.

Sorry, boys, but this girl
is here to stay.

Gordon: 21 minutes remaining.

- Here we go, baby.
- First thing, start the mash.

And the secret behind a great
mash is cut the dice smaller,

so they cook quicker,
and then let them steam.

I got it, guys.

Gordon: From there,
get that cast-iron pan on,

and get it absolutely
piping hot.

Take the steak out,
season it beautifully.

Gotta get that steak in.

Gordon, what does a medium-rare
look like for you?

Gordon: A great sear, top
and bottom, sides as well,

so there's no visible
white fat anywhere.

- Woman: Ooh, there we go!
- From there, start the sauce.

The sauce can go
a million directions.

Cream based, brandy based,
mushrooms.

15 minutes remaining.

- Halfway.
- Come on, guys. Let's go!

All right, Sal.

I'd hate to lose one
of my team members

on this first elimination test.

What are you doing
to personalize it?

So I'm gonna do a Parmesan mash.

I'm gonna throw a little bit
of butter and cream in there.

I'm gonna make a sauce with a
little bit of wine and bourbon.

Wine and bourbon together?

( Squealing )

Uh, you know...

I guess, I'm gonna go
with the wine.

Learn and listen. Good luck.

Yes, sir.

Right, Sid.

Give me an insight into your steak
and mash. What are you doing?

I'm making steak with a
golden Yukon mashed potatoes.

My father would always do his
creamed mushrooms and onions.

So the bed for that steak

is gonna be
in reference to my dad.

You can do this. I wanna see the Sid
I met when I gave you that apron.

- Please. Let's go.
- Yes, Chef. Thank you.

Ashley: Keep it up, Sid.

Put some love into that food.

- Alecia, how you doing?
- I'm doing perfect, Chef.

So give me a description
of your dish.

My husband is definitely
a meat and potatoes kinda guy.

He loves steak.

So, right now
I'm making a mushroom

and onion glazed steak
with a loaded mash,

with heavy cream, butter,
chives, bacon,

and made with a lot of love.

Right. So, look, I haven't
given up on you at all, okay?

I believe in you. I know
you're gonna follow through.

Yeah, I'm ready. Yep.

Don't give up, okay?
You're doing great.

- Smells good in here.
- Yeah, it smells great.

- Ten minutes remaining.
- Ashley: Come on, Alecia.

Alecia's steak is out.
Sal as well.

- Sid's steak is out.
- Looking good, Sid.

- Yeah, Sid!
- Whoo!

- ( Applause )
- Way to go, Sid.

Oh, Sid's flaming up
some brandy.

All right, Sid. This is what?

That is hot.

What is it, though?
You falling asleep here?

No, I'm not falling asleep.

No, you're not falling asleep.

That is gonna be my sauce.

- That's your sauce?
- Yes.

You want it that syrupy?

Uh, I'll thin it down
a little bit.

Sid, do you have the stamina to do this?
Are you tired?

Yes, sir, I do. Uh...

- All right, Sid, good luck.
- Thank you, Joe.

Coarse salt.

Wow. Fascinating.

So, I'm a little bit
concerned about Sid.

Okay, so...

So Sid has made,
like, a cognac sauce,

but he over-reduced it.

It's like syrup at this point,

so kind of going against

everything that
you demonstrated.

- Potato masher.
- Sid looks flustered.

Potato masher?

Sid's running
a little bit behind.

Sid is just kind of
discombobulated.

He's running to the pantry
and grabbing different things.

Where is the potato masher?

It's not looking good for Sid.

I cannot find a potato masher

- for the life of me.
- Oh, my God.

- ( Sighs ) Oh, dear.
- ( mumbling ) Salt.

Narrator:
Don't miss Camp MasterChef.

( mumbling ) Salt.

Joe: So, I'm a little bit
concerned about Sid.

- Sid looks flustered.
- Potato masher?

Sid's running
a little bit behind.

( Groaning ) Come on.

Poor Sid.

He is a little frazzled.

Where is the potato masher?

Get it together
or you're going home.

I cannot find a potato masher
for the life of me.

- Oh, my God.
- Oh, dear.

There it is.

Oh, dear.

Last three minutes.

That's still plenty time
to finish off, guys.

Fresh chives, fresh parsley,

make sure that mash
is not too wet.

- Beautiful. - Alecia right now
is in front of both the guys.

Yep. Absolutely. She has
a fighting spirit right now.

You can see she's animated,
she's moving quickly.

Gordon: Sal, unfortunately,
made a stupid mistake.

- Great job, you guys. Let's go.
- Didn't flambé that sauce.

Finish strong, finish strong.
Come on.

Last minute to go.

- Aarón: You got it, Sid.
- It looks so tasty.

Gordon: Start thinking
about your plating.

- Taste everything.
- Joe: We're looking for

a classic American
steak and potato dish,

one you would serve
to your family at home.

Chefs:
Ten, nine, eight, seven, six,

five, four, three, two, one.

- And stop!
- ( cheers and applause )

- Yes!
- Flavor, flavor, flavor.

All three of you, well done.

Very carefully bring your dishes
down to the front, please.

- Let's go.
- Alecia: I'm so happy with my dish.

I know I perfectly nailed
the sear on my steak.

But, please, baby Jesus,
let it be medium rare.

Two people are going home.

I have no room for error.

All right, Sal,
first thing's first.

You are wearing my pin.

I'm not here to save you,
or anyone for that matter.

All decisions will be informed

by the opinion of the three
judges together, okay?

- Is that clear? Okay.
- Yes, sir.

What's the dish?

Sal: I made a pan-seared steak,

with a red wine reduction sauce

and some Parmesan cheese
mashed potatoes.

Mmm.

You caramelized the steak well.

Too bad you cooked it
a perfect medium

instead of a perfect
medium-rare.

The sauce, for me, is too thick.

You're definitely missing some
technique on the potatoes.

The flavor of Parmesan is good.
That's a plus.

But when it starts to taste like--
Like glue, that consistency means

that you let the starch build up
in the potato itself too much.

Yes, sir.

- Thank you.
- Thank you.

The cook on the steak--

I mean, we're talking a minute
from being medium-rare,

so I'm not gonna really
take you to task on that.

I'm gonna tell you where this needs
a lot of work and improvement.

I don't like the sauce at all.

It's very reduced.
It's gelatinous.

It needed to be
developed a lot more

by cooking the shallots out,

and it just tastes like
it's not developed yet.

It needs to be
realized over time,

and it's just hard
to overlook that.

- Thank you.
- Thank you.

( Whispering ) I don't
ever wanna be down there.

Alecia, describe
the dish, please.

Alecia: I have a seared steak
with a mushroom onion sauce,

with a mashed potato
loaded with bacon,

scallions, and salt and pepper,

cream and butter.

Now that's perfect.

( Whispering ) Yes. Thank you.

That is beautifully done.

So, the base of the sauce,
what's in there?

I started off with butter,
and then garlic, thyme,

mushrooms, onions.

And then I added red wine,
a little bit of beef stock,

and at the end, I added cream.

So, steak is delicious.

Really good, indeed.

The color on
the steak is beautiful.

However, for me,

visually, a little bit
scrappy on the plate.

A little bit loose
in terms of the fat.

So, big no-no there.

I wish you'd plated that
with some finesse.

It's just a shame you didn't
dress it a little bit better.

- Thank you.
- Thank you, Chef.

- Alecia.
- Chef.

Mmm.

The cook on the steak
is spot-on perfect.

I think the potatoes are great,

but the garnish
is a little confusing.

I feel like it's one
of the basting elements

that you should've omitted

and not put on your
presentation.

So, my concern
is that sloppiness,

because it can be
that make or break.

I wanna make you proud, Chef.

I see so much finesse

in the way that
you cooked the steak,

but now I gotta really
think about is that enough

to keep you in this competition.

Thank you, Chef.

- Sid. Food photographer.
- Yes, sir.

- Yes.
- What's the dish?

Sid: This is a sautéed
herb crusted steak,

with a beef stock,
sautéed onions,

and mushroom sauce,

and a little bit of golden
Yukon mashed potatoes.

So, it should be red
in the middle.

Kind of the same as hers,
nice crust on the outside,

pink with a dead red center.

Correct.

What this steak looks like

could be the difference
between you staying here

in this competition
or heading home.

Let's see.

Wow.

Sid, what this steak looks like

could be the difference
between you staying here

in this competition
or heading home.

Let's see. What do we got?

Ooh! Wow.

- Wow. - Another perfectly
cooked medium-rare steak.

( Whispering )
That looks really good, yeah.

It's rendered properly,

and you do have
a nice crust on it,

but those onions and mushrooms?

You see, these you cooked separately
from the pan sauce, right?

And the consequence of that
is your sauce is broke.

Your potatoes are a nice try
to achieve what Gordon did,

but they lack salt
and are lumpy.

So, some pros and cons, Sid.

( Sighs )

( whispering )
I feel so bad for Sid.

Have a little taste
of that bit there.

Right. A little taste there.

Sid, one thing that needs--

You know it, I know it.

- Pepper.
- Steak's cooked nicely.

It's lacking seasoning.

The sauce is broke.
The mash is okay.

But as always, with anyone
I give an apron to,

or anyone in this competition,
I just want more.

Every time we cook in this
kitchen, cook for your life.

- I understand, Chef.
- Thank you.

Thank you.

Okay, you three,

please come around to the front.

We each gave one
of you an apron.

So this, for us,
is a very big decision.

We need a moment.

- A steak and mash are staple.
- Yeah.

They should've all nailed it,
but they didn't.

Joe: Alecia's dish, the
sauce bumbled a little bit.

Yeah, but she really did the best
job with the cook on the steak.

Yeah.

Joe: Sal just doesn't listen.

I think there were just
so many technical problems

with his sauce and procedures

that it all kind of
fell apart in the end.

I mean,
we asked for medium-rare.

The other two delivered medium-rare.
He didn't.

Aarón: The cook was
proper on Sid's steak.

Gordon: It was medium-rare.
He got that right.

You could go back to that steak
anytime throughout dinner

and it'll still be juicy
from top to bottom.

But he forgot the most important
thing, the seasoning.

Only one of these
home cooks will stay

in the MasterChef kitchen.
Tough decision.

Yeah, it's a tough one. Yeah.

Let's do it.

My heart's beating fast.

Bad luck.

Man, tough first night
in the MasterChef kitchen.

We're gonna lose
two home cooks tonight

that we have given aprons to.

Sal, tell me, do you think
you're staying?

- Yes or no?
- Yes, Chef.

- Sid, are you staying?
- Yes, I am staying, Chef.

Alecia, are you staying?

Yes, Chef. I'm here to stay.

Alecia, you have made
mistakes tonight,

but here's one thing
you have got right.

You are staying.

Take yourself up
into the balcony.

( Cheers and applause )

- Good job, Alecia.
- Congrats.

Alecia:
This feeling is just amazing.

Like, this takes the cake.

Thank you, Jesus.

I know that my children
at the daycare

are shouting for,
"Miss Alecia! Miss Alecia!"

And I just know that my family
back home will be so proud of me.

This time gone from them
is not wasted.

This is all for us.

Sal, Sid, not a good night
for you two.

The dishes didn't work
in the end. Sorry.

I'm very humbled
to be able to make food

for three wonderful judges,
and it's been an honor.

I'm gonna continue mastering
the way I can cook

to at least absorb
what you've taught me here.

Sal, Sid, don't stop cooking.

- Thank you, Chef.
- Gentlemen,

can you please leave
your aprons at your stations.

One love, fam.

- Love you guys.
- Way to go, Sal.

Let's go, guys. Go, Sal, Sid.

It's disappointing me that
I didn't go a lot further here.

Just sometimes pressure hits you

and everything breaks down.

But this has inspired me,
so I'm not gonna stop.

I'm too young to stop.

- Good night, gents.
- Good night.

- Yeah, Sal!
- Nice job, Sal.

Sal: I know I'm a great cook,

but I clearly still have
things to learn.

So, it stinks to be
the first one out.

- Man.
- Next time.

But I'm gonna keep going
after the dream

to start a supper club,

and this is just one step
in my very long journey.

Narrator: Next week...

- Crabs!
- ( screaming )

...a Gordon Ramsay
master class...

- Oh, my gosh.
- Wow.

- Wow.
- I have no idea how I'm gonna do this.

...leaves the top 22...

- ( groans )
- Aah!

...shell-shocked.

- And...
- This is the reason

I gave you the pin.

...while some home cooks
claw their way to the top...

- Ah, there we go.
- others...

- Feel like I'm gonna faint.
- ...crack under the pressure.

We hate to see people
in our own apron

walking out the door.