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R: Previously on "MasterChef"...
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( contestants groan )
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You all have an ingredient
from your home state.
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...the first mystery boxof the season
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00:00:09,293 --> 00:00:11,093
sent three home cooks...
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Syd, you didn't
use your time wisely.
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Sal, it was inedible.
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00:00:15,166 --> 00:00:17,066
Alecia, totally failed.
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00:00:17,101 --> 00:00:19,835
Into a high-stakeselimination test...
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00:00:19,870 --> 00:00:21,136
- Whoo!
- Go, guys. Let's go!
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00:00:21,172 --> 00:00:22,137
Where Sal...
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00:00:22,173 --> 00:00:23,839
Too bad you cooked it medium
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00:00:23,874 --> 00:00:24,840
instead of medium-rare.
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And Syd...
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It's lacking seasoning.
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The sauce is broke.
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...saw their MasterChef dream
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come to an end.
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Tonight...
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- Crabs!
- ( cheering )
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a Gordon Ramsay master class...
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Oh, my gosh. Wow.
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I have no idea
how I'm gonna do this.
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Leaves the top 22...
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- Oh!
- ( squeals )
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...shell-shocked. And...
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The is the reason
I gave you the pin.
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While some home cooksbreak out of their shell...
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- Pop! There we go.
- others...
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- Feel like I'm gonna faint.
- ...crack under the pressure.
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We hate to see people in our own
apron walking out the door.
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( Cheering )
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Hey! Hey! Yeah, we here, baby!
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- Whoo!
- We here!
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I'm one of the top 22
home cooks in America.
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I'm on cloud nine.I cannot be taken down.
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Yeah! We here!
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Something that I tell
my students every single day,
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is that if you put your mindto it, you can achieve it.
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I'm really feeling
that statement
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in the MasterChef kitchen
tonight.
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Welcome back, everybody.
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You are the best
22 home cooks in America.
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- Whoo!
- All right, guys,
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your next challenge is
what we call a skills test.
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- ( Sighs )
- ( murmuring )
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Oh, no.
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Tonight is all
about one ingredient,
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and it's best
when it's 100% fresh.
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Tonight, you will all
have to work with...
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- ...crabs!
- ( cheering )
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Oh, my God, it's freaking crabs.
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- I'm allergic to all shellfish...
- There you go.
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...but I'm gonna putall this fear behind me,
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and take this challenge head on.
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Tonight, each of you will take
one of these Dungeness crabs,
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boil it, shuck it,
and break it down.
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- Oh, Lord.
- And if you've never done it before,
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don't worry, because
I'm about to show you how.
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Being from Arizona, man,
we don't get crab very often.
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I'm a little scared,
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but Gordon fricking Ramsay
is gonna show us
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how to completely break down
a Dungeness crab.
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I'm beyond honored.
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First off, salt the water.
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Bring that up to a boil,
grab the crab, and in she goes.
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- 15 minutes.
- Okay.
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Undercooked, we're in trouble.
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You're not gonna release that
incredible meat from the shell.
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Once it's done,
hold it nice and firmly,
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and straight in to ice water.
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Submerge it in there,
and from there we take it out,
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and we start breaking it down.
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Take off the legs,
pull and twist.
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Twist off.
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Now, open up the purse.
Thumbs underneath.
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Lift that purse up there.
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- Wow.
- And then the body.
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Knife in.
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Now, over a tray,
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you get your thumb and you
flush out all this amazing crab,
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every little ounce of it.
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Now, for the legs.
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First cut here,
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and then open up the top
and the bottom.
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And then literally
slide your finger through.
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Beautiful. The secret is to get
these out nice and whole.
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Now, the claws--
Twist, pull out the blade.
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Really important.
Then from there, knife.
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- Twist.
- Wow.
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Finger in, pop out
that beautiful claw.
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- Damn.
- And now we start to present it.
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Get a touch of olive oil
and lightly brush your shell,
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and gently go over those claws.
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The olive oil protects it
and stops it from going dry.
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Now, take your sweet meat.
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It is super delicious.
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The crab sits on top.
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Then start putting
the crab back together.
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Come around.
Finally, back legs on.
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And that is how a true
MasterChef dresses a crab.
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( Cheers, applause )
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- You guys ready?
- All: Yes, Chef.
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Good. Let's go.
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Aarón: All right, guys,
so now it's your turn.
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So, please, reach in,
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grab a crab out of that tank,
and head back to your stations.
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- Okay.
- Come on up.
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- Get 'er done!
- Go, guys!
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Come on.
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( Clamoring )
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- Oh, my God.
- ( cheering )
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- ( screaming )
- Okay. All right. All right.
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Oh. Damn, I gotta do it.
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All right,
this my boy right here.
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Indian Cuisine, in terms of the
region my parents are from,
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we're not really nearany bodies of water.
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So I never really had the chance
to experience crab.
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It always kind of
freaked me out.
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So today's skills test
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is really gonnabe a challenge for me.
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All right, guys, so you have
30 minutes to cook,
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get that crab meat out,
and displayed on that slate
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just like Gordon did.
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When your time is up,
if you got even close to Gordon,
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you will immediately move up
to the safety of the balcony.
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But if we decide you haven't
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removed enough meat
from the crab,
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or if we find shell
in amongst your crab meat,
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you will immediately
face elimination
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in the next challenge.
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- Aarón: Is everyone ready?
- All: Yes, Chef.
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Your 30 minutes start...
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...now.
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Gotta get that water salty.
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- Make it taste like the sea, Gerron.
- I know.
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This is a super restaurant-y,
professional skill set.
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- Yes. - Are we asking too
much of these 22 contestants
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at this point
in the competition?
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00:06:02,046 --> 00:06:04,079
( Screeching )
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The level this year
already is up there.
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In order to test their ability,
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- this is a great skills test.
- ( screaming )
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- ( laughing ) - What are we looking
for in our next MasterChef?
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Gordon: We're looking for
a quick learner tonight.
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We're looking for someone who's
got great attention to detail,
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and also who's
respecting the product.
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This whole competition
is about confidence,
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learning things that might be
a little bit scary to you,
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and adapting and overcoming.
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Hey. You got this.
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As a vegetarian
of over 10 years,
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I really wanted to show that regardless
of never having eaten crab or meat,
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I can do just as well
as anybody else in here.
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So, I'm gonna get up on that
balcony today. You'll see.
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Come on.
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- Olusola, how you doing, sweetie?
- I'm doing great.
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I don't have experience
cooking a crab live,
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but I'm gonna take
delicate care with the crab.
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I'm gonna do everything that Chef Gordon
Ramsay has presented to me today.
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Everything is at stake. I am not
going back home to drive a bus.
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Guys, we're halfway, okay?
15 minutes remaining.
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You should all be getting
your crabs out.
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Oh, he's fat.
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( Sighs )
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Should be good, should be good.
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Ooh, the ice!
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( Groaning )
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Okay. I did it.
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Pop! There we go, baby.
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Tonight, the objective is
to maximize the yield
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in that amazing crab,
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and more importantly,
no shell across that meat.
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Come on. No shell, no shell.
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I feel really good.
I'm from Iowa.
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So, it's not very common
that we have fresh crab,
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but watching Gordon, I think
he explained it really well.
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And I'm still in school.
I'm used to learning every day.
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So, I think that's definitely
an advantage.
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I'm trying to work clean
like Chef said,
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and just get it done.
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Last 10 minutes. Here we go.
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Come out of there for big papa.
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Come on. Work quickly.
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Faster, just faster.
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Come on, Ralph. Pick it up.
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I'm feeling pretty confident.
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I've done a good job of,
I think,
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paying attention
to what Gordon said.
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I really made sure
there was no shells.
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The big thing in dentistry
is clean as you go,
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so we really wanna make sure
that we have a clean workspace.
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So, I really apply
the same skills to cooking
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when it comes to cross-contamination,
being organized,
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and, you know, if you have
everything in place,
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and have a plan together,
you should succeed.
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00:08:14,778 --> 00:08:15,977
I'm extremely comfortable
with crabs.
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At my mom's restaurant,
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we have a crab
and lobster bisque,
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so I'm breaking 'em
down every day.
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00:08:19,917 --> 00:08:20,882
You know, I've worked
with shellfish,
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oysters, clams, lobster.
203
00:08:22,786 --> 00:08:24,152
I'm from Maine, so I'm not
gonna be eliminated today.
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00:08:24,188 --> 00:08:26,221
I'm very comfortable
with this animal.
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- Gordon: Five minutes remaining.
- ( groans )
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00:08:28,792 --> 00:08:30,792
You've got less than three
minutes to continue extracting,
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00:08:30,827 --> 00:08:33,228
and spend the last
90 seconds on plating.
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Plenty of time. We good.
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00:08:34,898 --> 00:08:36,765
Ryan's doing this like a pro.
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Aarón:
We're he's from in Houston,
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there's a lot of crab shacks
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all up the Gulf Coast of Mexico.
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You gotta believe that
he's been exposed to this.
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00:08:43,073 --> 00:08:45,240
- Oh, God.
- Shanika is absolutely trembling.
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00:08:45,275 --> 00:08:47,242
( Sighs ) Open that up.
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She's talking to herself.
You know, a nervous mumble.
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Whoo!
I feel like I'm gonna faint.
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00:08:52,216 --> 00:08:54,950
- Get that meat out.
- Joe: Shanika is wearing my apron,
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00:08:54,985 --> 00:08:56,084
but she's not working
confidently.
220
00:08:56,119 --> 00:08:59,120
Show him why
you deserve to be here.
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00:08:59,156 --> 00:09:01,856
Farhan is finished. He's standing by.
Look at that.
222
00:09:01,892 --> 00:09:06,061
- Wow.
- I got a lot of damn meat in that.
223
00:09:06,096 --> 00:09:07,896
Gordon: 60 seconds remaining.
224
00:09:07,931 --> 00:09:09,164
Let's go, guys. Come on.
225
00:09:09,199 --> 00:09:10,865
All right, face that way.
226
00:09:10,901 --> 00:09:12,901
Aarón: Immaculate presentations.
227
00:09:14,137 --> 00:09:16,004
Here we go. Ten.
228
00:09:16,039 --> 00:09:18,840
Judges: Nine, eight, seven,
229
00:09:18,875 --> 00:09:23,178
six, five, four, three,
230
00:09:23,213 --> 00:09:25,780
- two, one.
- Gordon: And stop!
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00:09:25,816 --> 00:09:26,881
Hands in the air. Well done.
232
00:09:31,171 --> 00:09:34,005
Well done, everyone.
Tonight you all had 30 minutes
233
00:09:34,041 --> 00:09:37,108
to break down that crab
just like Gordon did.
234
00:09:37,144 --> 00:09:41,913
Now, to find out
who rises up to safety
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00:09:41,949 --> 00:09:45,917
and who will have to compete
for survival tonight.
236
00:09:45,953 --> 00:09:48,119
Let's take a closer look.
237
00:09:56,196 --> 00:09:58,897
All right, Mark.
You're wearing Joe's apron.
238
00:09:58,932 --> 00:10:00,799
- How do you feel you did?
- I feel I did great.
239
00:10:00,834 --> 00:10:02,133
I think I got more than enough
crab out of the shell.
240
00:10:02,169 --> 00:10:04,102
- Have you done this before?
- I have.
241
00:10:04,137 --> 00:10:05,870
Okay. The front claw--
242
00:10:05,906 --> 00:10:07,105
This one's a little
bit chewed up, sadly.
243
00:10:07,140 --> 00:10:08,974
Knife might've
gotten a little further
244
00:10:09,009 --> 00:10:10,175
into the claw than necessary.
245
00:10:10,210 --> 00:10:11,977
Okay.
Let's take a look underneath.
246
00:10:12,012 --> 00:10:14,045
The good news is
all the pieces are intact.
247
00:10:14,081 --> 00:10:16,114
They've held their shape,
they're beautiful in color.
248
00:10:16,149 --> 00:10:18,950
- Thank you. Thank you.
- And you got a very generous yield.
249
00:10:18,986 --> 00:10:21,186
- You are safe. Please go up to the
balcony. - Thank you. Thank you.
250
00:10:21,221 --> 00:10:23,088
It couldn't be more
of a validating sentence
251
00:10:23,123 --> 00:10:25,890
for Chef Aarón to tell me
that I did a good job.
252
00:10:25,926 --> 00:10:27,959
- Pretty incredible.
- All that experience paid off,
253
00:10:27,995 --> 00:10:29,127
and balcony, here I come.
254
00:10:29,162 --> 00:10:30,996
Doing pretty good for
a 19-year-old from Maine.
255
00:10:33,133 --> 00:10:34,966
Aarón: So, Alecia,
you have my pin.
256
00:10:35,002 --> 00:10:36,101
I saw you get a little squeamish
257
00:10:36,136 --> 00:10:38,003
when you took that
crab out of the water.
258
00:10:38,038 --> 00:10:39,838
- What was that all about?
- I don't do live things.
259
00:10:39,873 --> 00:10:41,840
- You eat crab often?
- I do.
260
00:10:41,875 --> 00:10:43,975
- Do you have a new appreciation
for crab now? - Yes, I do.
261
00:10:44,011 --> 00:10:47,045
I gotta say, right off the bat,
I think it looks beautiful.
262
00:10:47,080 --> 00:10:50,882
I can't find one flaw
in those claws or legs,
263
00:10:50,917 --> 00:10:52,884
but let's see under the body.
264
00:10:52,919 --> 00:10:54,819
Well, the crab meat
is beautiful.
265
00:10:54,855 --> 00:10:56,955
It's glistening. It's moist.
266
00:10:56,990 --> 00:10:58,156
So, you are out of
your comfort zone tonight,
267
00:10:58,191 --> 00:11:00,825
- Yes, Chef.
- And knocked out a crab
268
00:11:00,861 --> 00:11:03,094
that, I gotta say,
is pretty spectacular.
269
00:11:03,130 --> 00:11:05,897
- You're safe. So please go up to the
balcony. - Thank you. Thank you.
270
00:11:05,932 --> 00:11:09,134
Oh, my goodness, it feels so
good to not be in elimination.
271
00:11:09,169 --> 00:11:10,835
Thank you.
272
00:11:10,871 --> 00:11:12,070
Even though crabs scare
the hell out of me,
273
00:11:12,105 --> 00:11:14,172
I was able to conquerthis challenge.
274
00:11:14,207 --> 00:11:15,907
This girl's on fire.
275
00:11:15,942 --> 00:11:18,910
Cesar, how many times
you done this before?
276
00:11:18,945 --> 00:11:20,111
- First time, Chef.
- Visually it looks beautiful.
277
00:11:20,147 --> 00:11:21,913
Love the fact
that it's all intact.
278
00:11:21,948 --> 00:11:24,082
You've got the knuckles out
of the claws as well.
279
00:11:24,117 --> 00:11:27,018
I didn't expect anyone to get the knuckles
out tonight with such little time.
280
00:11:27,054 --> 00:11:29,854
And the yield underneath,
it's glistening,
281
00:11:29,890 --> 00:11:32,190
and it's quite bright
and it's white,
282
00:11:32,225 --> 00:11:33,892
so it means it's
cooked beautifully.
283
00:11:33,927 --> 00:11:35,026
Make your way up to the top.
Well done.
284
00:11:35,062 --> 00:11:36,861
- Thank you, Chef.
- Good job.
285
00:11:36,897 --> 00:11:38,863
I'm grateful
for my photographic memory.
286
00:11:38,899 --> 00:11:40,131
That is incredible.
287
00:11:40,167 --> 00:11:42,067
I've always been an avid reader,
288
00:11:42,102 --> 00:11:43,868
and that's why I teach English.
289
00:11:43,904 --> 00:11:46,071
It is easy for me
to remember plots, characters,
290
00:11:46,106 --> 00:11:49,140
and I was able to apply that
skill in today's challenge.
291
00:11:50,911 --> 00:11:52,844
- Farhan.
- Hello, Chefs.
292
00:11:52,879 --> 00:11:54,079
So, first of all,
five minutes to go,
293
00:11:54,114 --> 00:11:56,147
you were done,
standing there like that.
294
00:11:56,183 --> 00:11:59,084
- Yes, Chef.
- We never stand still in any kitchen.
295
00:11:59,119 --> 00:12:01,119
As a future dentist,
that's one of the things
296
00:12:01,154 --> 00:12:03,088
that we really harp on,
is efficiency.
297
00:12:03,123 --> 00:12:06,091
- I love you finishing on time, but
not five minutes early. - Yes, Chef.
298
00:12:06,126 --> 00:12:08,860
Let's have a closer look.
So, the claws,
299
00:12:08,895 --> 00:12:10,028
little bit chewed up at the end there.
What happened there?
300
00:12:10,063 --> 00:12:11,129
I think I just got in there
with my scissors
301
00:12:11,164 --> 00:12:13,131
and I ended up stabbing it
a little bit.
302
00:12:13,166 --> 00:12:16,134
Underneath, let's check it.
303
00:12:16,169 --> 00:12:18,837
Wait. What is that?
304
00:12:18,872 --> 00:12:20,138
Lights down, please.
305
00:12:24,945 --> 00:12:29,114
So the black light will identify
every tiny fragment of shell.
306
00:12:31,084 --> 00:12:33,151
- This is what?
- A shell.
307
00:12:33,186 --> 00:12:36,955
A shell.
Just touch how sharp that is.
308
00:12:36,990 --> 00:12:39,057
- Like a razor blade.
- Do you know what that means in our world?
309
00:12:39,092 --> 00:12:41,759
- A lawsuit.
- A lawsuit.
310
00:12:41,795 --> 00:12:44,929
You are not safe.
And a word of warning:
311
00:12:44,965 --> 00:12:47,866
When you have time on
your hands, double check,
312
00:12:47,901 --> 00:12:50,935
- double check, double check again.
- Yes, Chef.
313
00:12:50,971 --> 00:12:52,070
Oh, Farhan.
314
00:12:52,105 --> 00:12:53,938
Gordon pulls outthis black light,
315
00:12:53,974 --> 00:12:55,773
my heart sinks to my stomach.
316
00:12:55,809 --> 00:12:57,008
As a medical professional,
317
00:12:57,043 --> 00:12:58,843
I'm trying to make
people healthy.
318
00:12:58,879 --> 00:13:00,111
So for him to tell me
319
00:13:00,147 --> 00:13:01,846
that this potentiallycould harm someone
320
00:13:01,882 --> 00:13:02,981
or send them to the hospital,
321
00:13:03,016 --> 00:13:04,849
is just terrifying to me.
322
00:13:04,885 --> 00:13:06,885
- All right, Gerron.
- What's up, Chef?
323
00:13:06,920 --> 00:13:08,820
First things first.
You are wearing my pin.
324
00:13:08,855 --> 00:13:09,954
- Yeah.
- How was this challenge for you?
325
00:13:09,990 --> 00:13:12,090
My first time working
with live crab.
326
00:13:12,125 --> 00:13:14,792
I just got in there
and just did my best at it.
327
00:13:14,828 --> 00:13:16,861
Looks pretty good.
The pieces are very, very big.
328
00:13:16,897 --> 00:13:18,062
Good yield.
329
00:13:18,098 --> 00:13:19,898
- I'm very impressed.
- Thank you, Chef.
330
00:13:19,933 --> 00:13:21,900
- Good job.
- Thank you.
331
00:13:21,935 --> 00:13:24,169
Wait. What's this?
332
00:13:24,204 --> 00:13:26,804
I'm unsure.
My crab was missing one leg,
333
00:13:26,840 --> 00:13:27,839
and I didn't wanna put
that one on the plate
334
00:13:27,874 --> 00:13:29,107
and make it look unappetizing.
335
00:13:29,142 --> 00:13:31,142
Oh, my dear.
336
00:13:31,178 --> 00:13:33,811
Do you think that
that was a good decision?
337
00:13:33,847 --> 00:13:36,114
Um...
338
00:13:36,149 --> 00:13:38,983
I think that it was a great
decision for presentation.
339
00:13:40,086 --> 00:13:42,053
Yes, presentation is
all very important.
340
00:13:42,088 --> 00:13:45,890
The most important theme here
is that every speck
341
00:13:45,926 --> 00:13:47,926
of this crab is utilized.
342
00:13:47,961 --> 00:13:49,894
That kinda just shows me
where your head's at,
343
00:13:49,930 --> 00:13:51,129
maybe not completely
in the game.
344
00:13:51,164 --> 00:13:53,831
Gerron, for that reason,
you're not safe.
345
00:13:53,867 --> 00:13:54,866
Please stay at your station.
346
00:13:56,102 --> 00:13:58,770
I mean, it looks horrible.
To be very honest,
347
00:13:58,805 --> 00:14:00,071
it's like a slap
in the face to the crab.
348
00:14:00,106 --> 00:14:02,140
This is absolutely terrifying.
349
00:14:02,175 --> 00:14:04,909
Lights down, please.
350
00:14:04,945 --> 00:14:06,144
- ( Exhales )
- Joe: Ooh.
351
00:14:06,179 --> 00:14:08,813
Oh, dear, oh, dear.
352
00:14:08,848 --> 00:14:10,148
- That's a big one.
- Now we got freaking black lights?
353
00:14:10,183 --> 00:14:12,150
- What's next? X-rays?
- Do you have any idea
354
00:14:12,185 --> 00:14:14,852
what would happen to an individual's
throat if they swallowed that?
355
00:14:14,888 --> 00:14:16,120
It's just slashed.
356
00:14:16,156 --> 00:14:19,157
Ralph, the yield's off
and that's chewed up.
357
00:14:19,192 --> 00:14:22,160
That is riddled
with little bits of shell.
358
00:14:22,195 --> 00:14:24,128
Stephanie, you are not
going up to the balcony.
359
00:14:24,164 --> 00:14:26,097
Darrick: I'm gettinga little nervous here,
360
00:14:26,132 --> 00:14:28,166
'cause I think I've gotall the shells out.
361
00:14:28,201 --> 00:14:29,934
Joe: That's a piece
of hard shell. Uh-oh.
362
00:14:29,970 --> 00:14:32,103
- Oh, come on.
- I checked with my hands.
363
00:14:32,138 --> 00:14:34,005
I didn't hear any shell,
I didn't feel any shell,
364
00:14:34,040 --> 00:14:35,139
I didn't see any shell.
365
00:14:35,175 --> 00:14:36,874
Aarón: Oh, man.
366
00:14:36,910 --> 00:14:38,076
Did you hide some
in your pocket or what?
367
00:14:38,111 --> 00:14:39,877
- No, Chef.
- Darrick.
368
00:14:39,913 --> 00:14:44,048
So, hey! We're gonna see
how I'm gonna do here,
369
00:14:44,084 --> 00:14:45,817
and it's a little nerve-racking.
370
00:14:45,852 --> 00:14:47,986
Can you lower the lights,
please?
371
00:14:49,856 --> 00:14:52,790
- Oh, no.
- Oh, wow.
372
00:14:52,826 --> 00:14:54,959
That's a big one.
That's like a razor blade.
373
00:14:54,995 --> 00:14:56,995
Darrick, I think you know
where you're heading.
374
00:14:57,030 --> 00:14:59,097
- Nowhere.
- Thank you, sir.
375
00:14:59,132 --> 00:15:02,133
That's a mistake
that is very costly.
376
00:15:02,168 --> 00:15:04,102
It could've cost me $250,000.
I don't know yet.
377
00:15:04,137 --> 00:15:08,072
But some of my competition isrising up to the next level.
378
00:15:08,108 --> 00:15:09,807
Juni, you're a great student,
379
00:15:09,843 --> 00:15:11,142
and that's why
I gave you that pin,
380
00:15:11,177 --> 00:15:12,877
and that's exactly
what we're looking for.
381
00:15:12,912 --> 00:15:16,114
Chelsea, that is
a near-perfect execution.
382
00:15:16,149 --> 00:15:18,850
Congrats to Aarón
and congrats to you.
383
00:15:18,885 --> 00:15:20,852
- Good job. Head up.
- Thank you.
384
00:15:20,887 --> 00:15:23,021
- Ashley, you are safe.
- Get up those stairs,
385
00:15:23,056 --> 00:15:26,924
and reaffirm
why I gave you an apron.
386
00:15:26,960 --> 00:15:29,027
Joe: Shanika, how was
this challenge for you?
387
00:15:29,062 --> 00:15:31,095
It was really, really tough,
'cause I'm allergic to crabs.
388
00:15:31,131 --> 00:15:33,998
- You're allergic to crabs?
- And lobster.
389
00:15:34,034 --> 00:15:36,034
- You did all this while you're allergic
to crabs? - That's why I was shaking.
390
00:15:36,069 --> 00:15:38,870
So that's what all the
hyperventilating was about.
391
00:15:38,905 --> 00:15:40,071
We were concerned.
392
00:15:40,106 --> 00:15:41,739
But I have to judge you
for what you did.
393
00:15:41,775 --> 00:15:43,007
You're absolutely right.
394
00:15:43,043 --> 00:15:46,010
I'm praying that there's
no shells in there.
395
00:15:46,046 --> 00:15:48,079
Oh, dear. ( Sighs )
396
00:15:48,114 --> 00:15:51,049
- Ooh.
- Oh, no.
397
00:15:52,152 --> 00:15:53,918
Um...
398
00:15:58,908 --> 00:16:01,242
- You did all this while you're allergic
to crabs? - That's why I was shaking.
399
00:16:01,277 --> 00:16:04,078
So that's what all the
hyperventilating was about.
400
00:16:04,114 --> 00:16:05,980
We were concerned.
401
00:16:06,016 --> 00:16:07,181
But I have to judge you
for what you did.
402
00:16:07,217 --> 00:16:09,917
You're absolutely right.
403
00:16:09,953 --> 00:16:11,953
I'm praying that there's
no shells in there.
404
00:16:13,023 --> 00:16:14,255
Oh, wow.
405
00:16:14,290 --> 00:16:15,923
That's not so bad.
406
00:16:15,959 --> 00:16:17,058
So you got some good yield.
407
00:16:17,093 --> 00:16:18,960
Nice and lumpy on the crab meat.
408
00:16:18,995 --> 00:16:21,963
Shanika, I know you were
out of your comfort zone,
409
00:16:21,998 --> 00:16:25,099
and it's very apparent to us
and to me that you struggled.
410
00:16:25,135 --> 00:16:28,903
But the good news is
you did a good job.
411
00:16:28,938 --> 00:16:31,139
This is the reason
I gave you the pin,
412
00:16:31,174 --> 00:16:32,907
is this kind of resilience.
413
00:16:32,942 --> 00:16:34,142
You're safe.
Head up to the balcony.
414
00:16:34,177 --> 00:16:35,877
Whoo!
415
00:16:35,912 --> 00:16:37,945
I literally risked
my life today.
416
00:16:37,981 --> 00:16:41,849
My competitors know now that
I'm willing to risk anything
417
00:16:41,885 --> 00:16:42,950
to get that title.
418
00:16:42,986 --> 00:16:44,085
I didn't come to play.
419
00:16:44,120 --> 00:16:45,887
I came to slay.
420
00:16:45,922 --> 00:16:46,988
And I slayed that crab.
421
00:16:47,023 --> 00:16:48,122
Poor crab.
422
00:16:48,158 --> 00:16:50,158
To all of you up there
on the balcony,
423
00:16:50,193 --> 00:16:52,060
what an amazing job. Well done.
424
00:16:52,095 --> 00:16:54,962
- Thank you, Chef.
- Thank you.
425
00:16:54,998 --> 00:16:59,934
But there was someone that had
an edge over everybody,
426
00:16:59,969 --> 00:17:00,968
and nailed every section,
427
00:17:01,004 --> 00:17:03,938
someone that was so meticulous,
428
00:17:03,973 --> 00:17:05,239
it was a dream performance.
429
00:17:05,275 --> 00:17:07,909
Congratulations, Chelsea.
430
00:17:07,944 --> 00:17:11,913
( Cheers, applause )
431
00:17:11,948 --> 00:17:14,916
- Thank you.
- A perfect performance.
432
00:17:14,951 --> 00:17:17,085
You are a talent to watch,
young lady.
433
00:17:17,120 --> 00:17:18,920
- Great job.
- Thank you.
434
00:17:18,955 --> 00:17:21,089
For those of you still standing
behind your stations,
435
00:17:21,124 --> 00:17:24,959
your night is about
to get even tougher
436
00:17:24,994 --> 00:17:28,096
because your elimination
challenge starts right now.
437
00:17:28,131 --> 00:17:29,964
Everyone, please, come on down.
438
00:17:29,999 --> 00:17:33,000
Going into this elimination
challenge, it sucks.
439
00:17:33,036 --> 00:17:35,002
- Let's go.
- This is a tough competition,
440
00:17:35,038 --> 00:17:36,938
but only the strong survive.
441
00:17:36,973 --> 00:17:40,041
Home cooks, tonight
you'll be replicating
442
00:17:40,076 --> 00:17:43,845
a version of a crab dish
prepared by
443
00:17:43,880 --> 00:17:46,914
one of the greatest
chefs that I know.
444
00:17:46,950 --> 00:17:49,150
Gordon Ramsay.
445
00:17:51,087 --> 00:17:52,954
Gordon: Tonight,
you're going to have to use
446
00:17:52,989 --> 00:17:55,857
the crab meat that
you extracted earlier,
447
00:17:55,892 --> 00:17:58,092
and turn it into
a faultless replication
448
00:17:58,128 --> 00:18:01,929
of my amazing crab Benedict.
449
00:18:03,199 --> 00:18:09,070
You all have to recreate
this exact masterpiece.
450
00:18:09,105 --> 00:18:12,874
Now, I'm gonna show you
how it's done.
451
00:18:12,909 --> 00:18:14,909
Buns, cast-iron pan,
lightly buttered,
452
00:18:14,944 --> 00:18:17,178
and get them in there
so they're nice and toasted.
453
00:18:17,213 --> 00:18:21,015
Right, hollandaise. First off,
water, up to a rolling boil.
454
00:18:23,987 --> 00:18:25,887
Bowl in, egg yolks in.
455
00:18:25,922 --> 00:18:29,891
Now, we start whisking.
On the heat, 15 seconds.
456
00:18:29,926 --> 00:18:32,126
Off the heat.
457
00:18:32,162 --> 00:18:34,095
Next step, on.
458
00:18:34,130 --> 00:18:36,898
A little teaspoon
of your tarragon reduction in.
459
00:18:36,933 --> 00:18:40,101
And keep whisking,
really important.
460
00:18:40,136 --> 00:18:42,069
Now, slowly add your butter.
461
00:18:42,105 --> 00:18:44,172
One, two, three, stop.
462
00:18:44,207 --> 00:18:46,174
You can see the sauce
starting to thicken up.
463
00:18:46,209 --> 00:18:47,975
Now we start to season.
464
00:18:48,011 --> 00:18:50,178
Salt.
465
00:18:50,213 --> 00:18:52,847
From there, a little touch
of fresh lemon juice.
466
00:18:52,882 --> 00:18:54,949
Just squeeze
that lemon in there,
467
00:18:54,984 --> 00:18:58,219
and then pour that delicious,
rich hollandaise
468
00:18:58,254 --> 00:19:00,121
- into your ramekin.
- Wow.
469
00:19:00,156 --> 00:19:01,956
Now, poaching an egg.
470
00:19:01,991 --> 00:19:04,859
First of all, a touch of salt
into the water,
471
00:19:04,894 --> 00:19:06,961
and then a teaspoon of vinegar.
472
00:19:06,996 --> 00:19:10,097
From there, crack the egg,
open it up into a cup.
473
00:19:10,133 --> 00:19:12,099
What we're gonna do now
is create a bit of a vortex.
474
00:19:12,135 --> 00:19:14,902
Spin the water round,
475
00:19:14,938 --> 00:19:15,970
and then
we drop the egg in there
476
00:19:16,005 --> 00:19:18,139
so it swirls round gently.
477
00:19:18,174 --> 00:19:21,075
It should take on average
90 seconds to two minutes
478
00:19:21,110 --> 00:19:22,977
to poach that egg beautifully.
479
00:19:23,012 --> 00:19:26,981
Now, the crab. Salt and pepper.
480
00:19:27,016 --> 00:19:30,985
Drizzle of olive oil,
just a touch.
481
00:19:31,020 --> 00:19:32,220
From there, lemon zest.
482
00:19:32,255 --> 00:19:34,155
This is going to make it
really nice and vibrant.
483
00:19:34,190 --> 00:19:36,224
And then squeeze
your lemon juice in there.
484
00:19:36,259 --> 00:19:39,894
From there, your fresh chives.
485
00:19:39,929 --> 00:19:43,064
Roll that around.
Don't overwork the crab.
486
00:19:43,099 --> 00:19:44,999
Now, we're ready for eggs.
487
00:19:45,034 --> 00:19:48,970
Lift up and then gently
place them on the towel.
488
00:19:49,005 --> 00:19:51,138
While it's just sitting there,
a light seasoning.
489
00:19:55,011 --> 00:19:56,978
- Beautiful poached eggs.
- Okay.
490
00:19:57,013 --> 00:19:59,146
Now, our muffins.
Beautifully toasted,
491
00:19:59,182 --> 00:20:01,115
and then
take your crab onto the bun.
492
00:20:01,150 --> 00:20:03,084
Now, very carefully,
493
00:20:03,119 --> 00:20:05,052
roll the egg into the spoon
494
00:20:05,088 --> 00:20:08,189
and sit it gently onto the crab.
495
00:20:08,224 --> 00:20:11,192
Now, you take your hollandaise
and you coat it,
496
00:20:11,227 --> 00:20:14,028
almost like a nice brush
of varnish.
497
00:20:14,063 --> 00:20:15,930
No drips. Again,
498
00:20:15,965 --> 00:20:18,199
take your time, careful of
the pressure on the egg.
499
00:20:18,234 --> 00:20:23,170
And then finally,
a light dusting of paprika.
500
00:20:23,206 --> 00:20:26,007
And that's how you make
a delicious crab Benedict.
501
00:20:26,042 --> 00:20:27,875
But when we go in...
502
00:20:31,080 --> 00:20:32,980
...that is what
we're looking for.
503
00:20:33,016 --> 00:20:34,148
That's sexy.
504
00:20:34,183 --> 00:20:39,954
This is a deceptively
difficult dish,
505
00:20:39,989 --> 00:20:43,124
and a lot of components
that can go wrong.
506
00:20:43,159 --> 00:20:44,926
Please, head to your stations.
507
00:20:44,961 --> 00:20:47,962
So I've never made
a crab Benedict before.
508
00:20:47,997 --> 00:20:49,163
I don't even think
I've ever eaten one.
509
00:20:49,198 --> 00:20:51,966
I've had an eggs Benedictafter work
510
00:20:52,001 --> 00:20:53,034
at two in the morningat the diner.
511
00:20:53,069 --> 00:20:55,970
And now I have to recreate
512
00:20:56,005 --> 00:20:58,172
Gordon Ramsay's crab Benedict.
513
00:20:58,207 --> 00:21:01,275
Awesome. Not really.
514
00:21:01,311 --> 00:21:04,979
Aarón: You have in front of
you everything that you need
515
00:21:05,014 --> 00:21:08,950
to perfectly replicate
Chef Ramsay's crab Benedict.
516
00:21:10,253 --> 00:21:12,219
Joe: Oh, and one more thing.
517
00:21:12,255 --> 00:21:16,023
If you think the odds of going
home tonight are one in nine,
518
00:21:16,059 --> 00:21:18,159
you're wrong.
519
00:21:18,194 --> 00:21:21,062
- Two of you are going home tonight.
- Oh, my God.
520
00:21:21,097 --> 00:21:24,065
Your odds of survival
just got worse.
521
00:21:24,100 --> 00:21:28,002
Your 30 minutes starts... now.
Let's go.
522
00:21:28,037 --> 00:21:29,870
Let's get it, let's get it.
523
00:21:29,906 --> 00:21:31,939
Aarón: Remember how Chef
Ramsay did it, guys. Come on.
524
00:21:33,943 --> 00:21:35,242
In general, everybody did a great job.
Let's get that right.
525
00:21:35,278 --> 00:21:37,979
- Yeah.
- Those up on the balcony? Spectacular.
526
00:21:38,014 --> 00:21:40,881
- The nine down here, not so good.
- Oh, my God.
527
00:21:40,917 --> 00:21:43,918
Look, I don't know how to poach no egg,
but I'm finna make it happen today.
528
00:21:43,953 --> 00:21:47,154
So what is the difficulty in
assembling this crab hollandaise?
529
00:21:47,190 --> 00:21:49,957
- Where can you go wrong?
- There's three big components.
530
00:21:49,993 --> 00:21:52,259
The first one, of course, is the
hollandaise, the mother of all sauces.
531
00:21:52,295 --> 00:21:55,896
That is a delicate, difficult,
dainty sauce to make.
532
00:21:55,932 --> 00:21:57,898
The second big one is
the seasoning on that crab.
533
00:21:57,934 --> 00:22:00,001
- Just a little bit.
- And then, of course,
534
00:22:00,036 --> 00:22:01,135
the third one
is the poaching of the egg.
535
00:22:01,170 --> 00:22:06,240
Seven minutes gone.
23 minutes remaining.
536
00:22:06,275 --> 00:22:09,944
We had just thought one was going home at
first, but then they kinda surprised us.
537
00:22:09,979 --> 00:22:13,047
I haven't felt this much pressure since
I've taken boards for optometry school.
538
00:22:13,082 --> 00:22:15,916
Whoa.
539
00:22:15,952 --> 00:22:17,284
I've never made eggs Benedict
before in my life.
540
00:22:17,320 --> 00:22:19,920
In Arizona, my wife likes
her eggs scrambled.
541
00:22:19,956 --> 00:22:22,089
She doesn't like yolks.
So these are definitely
542
00:22:22,125 --> 00:22:23,991
the most important eggs
I've ever cooked.
543
00:22:24,027 --> 00:22:26,093
With two people going home, I
gotta make sure that I nail this.
544
00:22:26,129 --> 00:22:27,928
I ain't going home.
545
00:22:27,964 --> 00:22:29,897
- Whip it, Ralph. Whip it.
- Got this, yo.
546
00:22:29,932 --> 00:22:31,999
- Ralph. How you doing?
- How's it going, Chef?
547
00:22:32,035 --> 00:22:34,001
I'm doing great. We're getting
this hollandaise going.
548
00:22:34,037 --> 00:22:36,037
- Have you ever made hollandaise before?
- I made it once,
549
00:22:36,072 --> 00:22:37,972
- but I know how good hollandaise
tastes, so-- - Good.
550
00:22:38,007 --> 00:22:39,073
Have you toasted the muffin yet?
551
00:22:39,108 --> 00:22:40,908
Oh, of course, yes, sir.
Not yet.
552
00:22:40,943 --> 00:22:43,044
Now-- multitask. You're
standing in front of the pan.
553
00:22:43,079 --> 00:22:44,979
Slice that in half,
get it in there.
554
00:22:45,014 --> 00:22:46,914
- Yes, sir.
- You are here for a reason,
555
00:22:46,949 --> 00:22:47,948
because Joe believed in you.
556
00:22:47,984 --> 00:22:49,083
Snap into it
and get a grip a little bit.
557
00:22:49,118 --> 00:22:50,951
- Okay?
- Yes, sir.
558
00:22:50,987 --> 00:22:53,054
Just over 20 minutes remaining.
559
00:22:53,089 --> 00:22:55,890
Hollandaise should
be halfway made.
560
00:22:55,925 --> 00:22:57,224
Ryan, first of all,
how you feeling?
561
00:22:57,260 --> 00:22:59,160
Pretty good, Chef. I'm definitely
trying to redeem myself
562
00:22:59,195 --> 00:23:01,095
- from that last mistake.
- Yeah.
563
00:23:01,130 --> 00:23:02,930
- What are you worried about with this one?
- Nothing.
564
00:23:02,965 --> 00:23:05,266
Hollandaise is a classic
staple in our brunch.
565
00:23:05,301 --> 00:23:07,968
We actually do a brunch at the
spot I play at on Sundays.
566
00:23:08,004 --> 00:23:09,970
- So you know this inside out?
- Yes, sir.
567
00:23:10,006 --> 00:23:11,205
- Are you staying or you going?
- I'm staying, Chef.
568
00:23:11,240 --> 00:23:12,940
- Let's go.
- Thank you, Chef.
569
00:23:15,044 --> 00:23:16,143
- Samantha.
- Yes?
570
00:23:16,179 --> 00:23:18,112
So, you pick up a lot
of your sorority sisters
571
00:23:18,147 --> 00:23:19,947
- after long nights out, right?
- Yes.
572
00:23:19,982 --> 00:23:21,949
Do you guys have
eggs Benedict late at night?
573
00:23:21,984 --> 00:23:23,117
Have you made this before?
574
00:23:23,152 --> 00:23:25,119
I have not made it
for my sorority sisters.
575
00:23:25,154 --> 00:23:27,988
It's not something really that
sorority sisters ask for at 2 AM.
576
00:23:28,024 --> 00:23:30,925
- Usually they want nachos.
- Yeah, of course.
577
00:23:30,960 --> 00:23:32,126
But I feel confident
in my ability
578
00:23:32,161 --> 00:23:34,895
to make a hollandaise
and poaching eggs.
579
00:23:34,931 --> 00:23:36,230
- All right.
- Good luck.
580
00:23:36,265 --> 00:23:38,032
- Thank you.
- Gordon: We are halfway.
581
00:23:38,067 --> 00:23:40,000
15 minutes remaining.
582
00:23:40,036 --> 00:23:41,235
Just get that
on that warm water.
583
00:23:41,270 --> 00:23:42,937
There we go, there we go.
584
00:23:42,972 --> 00:23:45,005
- Gerron, how you feeling?
- Yes, Chef.
585
00:23:45,041 --> 00:23:47,141
- I'm good, Chef. I'm good.
- Have you made hollandaise before?
586
00:23:47,176 --> 00:23:49,009
I have never made
hollandaise sauce.
587
00:23:49,045 --> 00:23:50,111
Have you poached eggs before?
588
00:23:50,146 --> 00:23:51,912
I have never
poached eggs before.
589
00:23:51,948 --> 00:23:53,914
- Really?
- Chef, I'm from the hood.
590
00:23:53,950 --> 00:23:55,249
We don't really do
the poached eggs in the hood.
591
00:23:55,284 --> 00:23:56,951
How do you do 'em in the hood?
592
00:23:56,986 --> 00:23:58,018
We fry 'em hard.
We fry 'em hard.
593
00:23:58,054 --> 00:23:59,954
Were you watching carefully?
594
00:23:59,989 --> 00:24:01,255
- I was.
- Good. Poach those eggs beautifully.
595
00:24:01,290 --> 00:24:03,891
- Multitask. Good luck.
- Thank you, Chef.
596
00:24:07,063 --> 00:24:09,897
- Farhan. So, eggs Benedict is
something that's very classic. - Sir.
597
00:24:09,932 --> 00:24:12,199
- Have you made and had this dish before?
- No.
598
00:24:12,235 --> 00:24:14,068
Growing up traditional Indian,
599
00:24:14,103 --> 00:24:15,269
we don't eat food
like this at home.
600
00:24:15,304 --> 00:24:17,037
Benedict is usually made
with bacon and ham.
601
00:24:17,073 --> 00:24:18,139
I don't eat any pork.
602
00:24:18,174 --> 00:24:19,907
Two people are going home
tonight.
603
00:24:19,942 --> 00:24:21,909
- Are you gonna be one of them?
- No, Chef.
604
00:24:21,944 --> 00:24:23,177
- You've picked me to be on your--
- Got your apron on.
605
00:24:23,212 --> 00:24:25,079
On your team,
and I wanna make you proud.
606
00:24:25,114 --> 00:24:26,847
- All right. Good luck.
- Thank you.
607
00:24:26,883 --> 00:24:28,916
Gordon: 10 minutes remaining.
608
00:24:28,951 --> 00:24:30,918
Hollandaise should be finished,
crab beautifully seasoned.
609
00:24:30,953 --> 00:24:33,020
I like the way
this one looks, man.
610
00:24:33,055 --> 00:24:34,889
That ain't right.
That ain't right.
611
00:24:34,924 --> 00:24:36,891
- I gotta do another one.
- You got it, Lulu.
612
00:24:36,926 --> 00:24:39,860
- ( Bleep ) up one egg.
- Olusola's eggs are all over the place.
613
00:24:39,896 --> 00:24:41,195
- Aarón: You can see the pressure is
getting to her. - ( Olusola groans )
614
00:24:41,230 --> 00:24:43,964
- Let's go, Lulu.
- Come on.
615
00:24:44,000 --> 00:24:46,066
- Oh, my God.
- ( groans )
616
00:24:46,102 --> 00:24:48,869
- Egg keeps splitting, man.
- What is she doing?
617
00:24:48,905 --> 00:24:51,238
- She's on her fifth egg.
- I don't know about this one.
618
00:24:58,181 --> 00:25:00,080
Shanika: Olusola, come on.
619
00:25:00,116 --> 00:25:02,049
I have to get a perfect egg
or I'm going home.
620
00:25:02,084 --> 00:25:04,185
Olusola, like,
what are you doing?
621
00:25:04,220 --> 00:25:07,154
Use the egg that you have andget that hollandaise finished.
622
00:25:07,190 --> 00:25:09,123
She might not get it done.
623
00:25:09,158 --> 00:25:10,991
It does not look good
for Olusola right now.
624
00:25:14,096 --> 00:25:16,063
My eggs ain't right.
625
00:25:20,203 --> 00:25:21,902
Gordon: Hollandaise
should be finished.
626
00:25:21,938 --> 00:25:23,170
Shanika: Olusola, come on.
627
00:25:23,206 --> 00:25:24,939
I have to get a perfect egg
or I'm going home.
628
00:25:24,974 --> 00:25:26,073
Gordon: What is she doing?
629
00:25:26,108 --> 00:25:28,075
She's on her fifth egg.
630
00:25:28,110 --> 00:25:30,911
- Right, young lady, how you feeling?
- Nervous as hell.
631
00:25:30,947 --> 00:25:32,947
I tried several eggs
and I couldn't get it right,
632
00:25:32,982 --> 00:25:34,048
- but I'm gonna get it.
- Good.
633
00:25:34,083 --> 00:25:35,149
Make sure you poach those eggs
634
00:25:35,184 --> 00:25:37,885
- perfectly, okay?
- Yes, Chef.
635
00:25:37,920 --> 00:25:39,920
- Now, hollandaise, have you made
it before? - Yes, Chef, I have.
636
00:25:39,956 --> 00:25:41,121
Just gotta get
these eggs together.
637
00:25:41,157 --> 00:25:42,856
You only need enough hollandaise
638
00:25:42,892 --> 00:25:44,158
- to cover two eggs.
- Okay.
639
00:25:44,193 --> 00:25:46,126
So don't spend
too long making it.
640
00:25:46,162 --> 00:25:47,861
- You got this?
- I got this.
641
00:25:47,897 --> 00:25:49,096
- Let's go.
- Thank you.
642
00:25:49,131 --> 00:25:51,865
- Go, go, go.
- Come on, "Chef-phanie!"
643
00:25:51,901 --> 00:25:53,000
So, Stephanie, you're
a bartender from New Jersey.
644
00:25:53,035 --> 00:25:54,201
- Yes. Yes.
- Work late nights.
645
00:25:54,237 --> 00:25:56,070
Are you a brunch gal
that goes out that next day?
646
00:25:56,105 --> 00:25:57,204
I'm absolutely a brunch gal,
sometimes after work.
647
00:25:57,240 --> 00:25:59,173
- Oh, really? Cool.
- Yes.
648
00:25:59,208 --> 00:26:00,841
So have you made this dish
for friends and family before?
649
00:26:00,876 --> 00:26:02,176
I've never made
an eggs Benedict before.
650
00:26:02,211 --> 00:26:03,210
- Really?
- This is my first time.
651
00:26:03,246 --> 00:26:05,212
- You're on Gordon's team.
- I am.
652
00:26:05,248 --> 00:26:07,114
I'm a little nervous, but I think
I'm gonna pull it through.
653
00:26:07,149 --> 00:26:09,049
- So, hollandaise. That's
it all right there? - Yes.
654
00:26:09,085 --> 00:26:10,884
- Seems a little light, isn't it?
- Yeah.
655
00:26:10,920 --> 00:26:12,186
- Make sure you have the right consistency.
- Yes, Chef.
656
00:26:12,221 --> 00:26:14,955
Good luck.
657
00:26:14,991 --> 00:26:17,057
Gordon: Eight minutes remaining.
Eggs should be poached.
658
00:26:17,093 --> 00:26:18,826
This is like a proper
restaurant pick up.
659
00:26:18,861 --> 00:26:20,160
I mean, we're really
raising the level.
660
00:26:20,196 --> 00:26:22,162
So who's looking good out
there that we've talked to?
661
00:26:22,198 --> 00:26:23,931
Ryan's looking super nice.
662
00:26:23,966 --> 00:26:25,132
I mean, that guy's cooking
with a vengeance.
663
00:26:25,167 --> 00:26:27,067
- You got it, Ryan.
- No doubt. No doubt, baby.
664
00:26:27,103 --> 00:26:28,135
Who really worries you
out there?
665
00:26:28,170 --> 00:26:31,171
- Gerron and Ralph.
- Oh, my God.
666
00:26:31,207 --> 00:26:33,073
I think they're gonna be
in the danger zone.
667
00:26:33,109 --> 00:26:35,175
Seriously, I don't think
it's in their wheelhouse.
668
00:26:35,211 --> 00:26:39,146
Two minutes remaining.
You've got to start finishing.
669
00:26:39,181 --> 00:26:41,181
- Crunch time, y'all.
- Taste everything, y'all.
670
00:26:41,217 --> 00:26:43,150
Just keep moving.
671
00:26:43,185 --> 00:26:45,152
60 seconds remaining.
672
00:26:45,187 --> 00:26:46,920
Hollandaise should be
going on now.
673
00:26:46,956 --> 00:26:49,123
- Keep moving.
- Let's go, guys.
674
00:26:49,158 --> 00:26:50,991
Come on! Don't give up.
675
00:26:51,027 --> 00:26:54,995
Judges:
Ten, nine, eight, seven, six.
676
00:26:55,031 --> 00:26:58,999
- Beautiful.
- Five, four, three, two, one.
677
00:26:59,035 --> 00:27:02,903
Gordon: And stop, hands in the air.
Oh, man, what a night.
678
00:27:02,938 --> 00:27:04,905
- Great job, guys.
- Well done, all of you.
679
00:27:04,940 --> 00:27:07,141
It's time to see who has cooked
for their last time
680
00:27:07,176 --> 00:27:11,045
inside this incredible kitchen.
681
00:27:11,080 --> 00:27:13,213
Joe: Remember, two of you
will be going home tonight.
682
00:27:13,249 --> 00:27:15,949
Gordon: First up, it's
from the home cook
683
00:27:15,985 --> 00:27:17,017
that Joe gave an apron to.
684
00:27:17,053 --> 00:27:19,086
Ralph, let's go, please.
685
00:27:19,121 --> 00:27:20,921
This dish was definitely harder
than I thought it was gonna be.
686
00:27:20,956 --> 00:27:22,990
I'm feeling nervousabout my hollandaise,
687
00:27:23,025 --> 00:27:24,091
because if you mess uphollandaise
688
00:27:24,126 --> 00:27:26,060
on an eggs Benedict,
689
00:27:26,095 --> 00:27:28,162
you might as well not call it
an eggs Benedict.
690
00:27:28,197 --> 00:27:30,798
Okay.
691
00:27:30,833 --> 00:27:32,066
How many times
you poached eggs before?
692
00:27:32,101 --> 00:27:33,901
I poached it,
like, two or three times.
693
00:27:33,936 --> 00:27:36,036
You know,
in the Filipino culture,
694
00:27:36,072 --> 00:27:37,838
usually they come a little hard.
695
00:27:37,873 --> 00:27:40,107
But I made sure it was, like,
two minutes and it was out,
696
00:27:40,142 --> 00:27:41,141
so the thing's gonna be runny.
697
00:27:41,177 --> 00:27:43,143
Let's find out.
698
00:27:45,948 --> 00:27:48,982
- Come on, Ralph.
- They are.
699
00:27:49,018 --> 00:27:50,918
- Beautiful.
- Yes. Yes.
700
00:27:50,953 --> 00:27:52,152
Second one.
701
00:27:55,024 --> 00:27:57,157
Again, beautiful.
702
00:27:58,194 --> 00:28:00,094
Ralphie boy.
703
00:28:00,129 --> 00:28:02,129
A thin lining
of the egg white set,
704
00:28:02,164 --> 00:28:04,932
encasing that amazing eruption
705
00:28:04,967 --> 00:28:07,935
of glossy, delicious,
warm egg yolk.
706
00:28:07,970 --> 00:28:11,171
Now, how did you
toast the muffin?
707
00:28:11,207 --> 00:28:13,173
I toasted it with just a little
bit of butter in the cast-iron.
708
00:28:15,177 --> 00:28:17,978
It's delicious.
709
00:28:18,013 --> 00:28:19,913
Crab's seasoned beautifully,
eggs cooked lovely.
710
00:28:19,949 --> 00:28:22,015
Great toast on the muffin.
711
00:28:22,051 --> 00:28:24,785
Hollandaise is absolutely
spot-on.
712
00:28:24,820 --> 00:28:25,986
I'm seriously impressed.
713
00:28:26,021 --> 00:28:27,921
Thank you.
714
00:28:27,957 --> 00:28:30,791
- Good job, Ralph.
- Good, Ralph.
715
00:28:30,826 --> 00:28:33,794
Joe: The home cook Gordon
Ramsay gave an apron to,
716
00:28:33,829 --> 00:28:35,129
Stephanie, please,
bring your dish up.
717
00:28:35,164 --> 00:28:37,097
My experience with eggs
is very limited,
718
00:28:37,133 --> 00:28:40,167
because, unfortunately,my son A.J. is allergic.
719
00:28:40,202 --> 00:28:42,936
But I feel like I did a pretty
good job on my crab Benedict.
720
00:28:42,972 --> 00:28:45,105
I got every element on the dish,
721
00:28:45,141 --> 00:28:46,173
so I feel like
I have a fighting chance.
722
00:28:49,211 --> 00:28:51,145
Talk to me.
723
00:28:51,180 --> 00:28:53,847
- Was this a difficult challenge for you?
- Yes.
724
00:28:53,883 --> 00:28:56,183
Considering that Chef Gordon is
the person that gave me my apron,
725
00:28:56,218 --> 00:28:59,920
I wanted to make sure
that I executed properly.
726
00:28:59,955 --> 00:29:01,054
Let's see how
the eggs are cooked.
727
00:29:03,893 --> 00:29:05,192
All right, so it seems you
cooked your eggs properly.
728
00:29:08,197 --> 00:29:12,199
The crab is flavorful, but...
729
00:29:12,234 --> 00:29:15,002
it's not a sauce.
730
00:29:15,037 --> 00:29:17,104
The problem here,
this is not a hollandaise.
731
00:29:17,139 --> 00:29:18,205
That's clarified butter,
732
00:29:18,240 --> 00:29:21,208
so your hollandaise is broke.
733
00:29:21,243 --> 00:29:23,944
- You didn't bind it.
- Damn.
734
00:29:23,979 --> 00:29:26,113
You work as a bartender,
so as you know,
735
00:29:26,148 --> 00:29:29,183
someone who's involved in mixology,
every component matters.
736
00:29:29,218 --> 00:29:31,985
Here we're missing one
of the three major components.
737
00:29:32,021 --> 00:29:34,988
Sorry, Stephanie.
738
00:29:37,193 --> 00:29:39,226
Head up, head up, head up.
739
00:29:39,261 --> 00:29:41,195
Next up, Farhan, please.
Let's go.
740
00:29:41,230 --> 00:29:44,097
For me, this is a shot
at redemption.
741
00:29:44,133 --> 00:29:46,099
I'm representingAarón Sánchez on my apron,
742
00:29:46,135 --> 00:29:48,035
and I really wanna show him
743
00:29:48,070 --> 00:29:49,169
that I can redeem myself,
744
00:29:49,205 --> 00:29:51,104
learn from my mistakes,
745
00:29:51,140 --> 00:29:53,040
and be a good studentalong the way.
746
00:29:53,075 --> 00:29:55,142
It was good to see you maximizing
across the 30 minutes,
747
00:29:55,177 --> 00:29:57,978
not standing there with a cup
of tea with five minutes to go.
748
00:29:58,013 --> 00:29:59,213
I was really embarrassed earlier
749
00:29:59,248 --> 00:30:00,914
that I didn't pay
attention to detail,
750
00:30:00,950 --> 00:30:02,049
especially
when I had extra time.
751
00:30:02,084 --> 00:30:05,886
Okay, young man. Eggs.
752
00:30:05,921 --> 00:30:07,888
- Confident?
- I feel pretty good.
753
00:30:07,923 --> 00:30:10,090
I actually made a third egg.
So I picked the best.
754
00:30:10,125 --> 00:30:11,925
Let's get in there.
755
00:30:21,337 --> 00:30:23,971
Let's get in there.
756
00:30:29,979 --> 00:30:32,012
Eggs are poached beautifully.
757
00:30:32,047 --> 00:30:34,181
- Thank you, Chef.
- Nice job.
758
00:30:34,216 --> 00:30:36,016
Little heavy-handed
on the old paprika there.
759
00:30:36,051 --> 00:30:37,184
Yeah, I was running out of time
760
00:30:37,219 --> 00:30:38,218
and I wanted to make sure
I got it on there,
761
00:30:38,254 --> 00:30:40,053
but I was a little heavy-handed.
762
00:30:40,089 --> 00:30:41,255
Eggs are delicious.
763
00:30:41,290 --> 00:30:44,124
Crab, seasoned, fragrant
with the lemon zest.
764
00:30:44,159 --> 00:30:47,060
Hollandaise, rich.
You've nailed that.
765
00:30:47,096 --> 00:30:49,963
So, you got all the basics
done beautifully,
766
00:30:49,999 --> 00:30:51,031
but the simplest thing
you've done wrong.
767
00:30:51,066 --> 00:30:53,033
Too heavy-handed on the spice.
768
00:30:53,068 --> 00:30:54,968
I know you're a spice boy,
and I get all that,
769
00:30:55,004 --> 00:30:58,038
but, you know,
you're cooking for the judges,
770
00:30:58,073 --> 00:31:00,073
- and you're cooking for survival.
- Yes, Chef.
771
00:31:00,109 --> 00:31:02,009
So it's just a tap.
I'd rather have less than more.
772
00:31:02,044 --> 00:31:04,044
- Thank you.
- Thank you, Chef.
773
00:31:08,217 --> 00:31:10,217
The next home cook,
please step up, Gerron.
774
00:31:10,252 --> 00:31:12,219
I am a nervous wreck.
775
00:31:12,254 --> 00:31:15,055
I feel like I'm going
for a final exam.
776
00:31:15,090 --> 00:31:16,990
My presentation is not there,
777
00:31:17,026 --> 00:31:20,060
but I'm hoping that the tasteof my crab Benedict
778
00:31:20,095 --> 00:31:21,228
will carry me to the balcony.
779
00:31:21,263 --> 00:31:24,064
Gerron, Joe gave you
that apron for a reason.
780
00:31:26,969 --> 00:31:29,970
Are you 100% content
with this presentation?
781
00:31:32,274 --> 00:31:34,975
Not 100%, Chef.
782
00:31:35,010 --> 00:31:37,244
Well, let's take a look.
783
00:31:39,281 --> 00:31:41,114
( Sighs )
784
00:31:41,150 --> 00:31:43,250
You see how it's set in there?
785
00:31:43,285 --> 00:31:46,019
That's an indication
that it's poached too hard.
786
00:31:46,055 --> 00:31:48,322
Okay?
787
00:31:48,357 --> 00:31:50,290
This is a bit better,
788
00:31:50,326 --> 00:31:53,060
but this presentation
is not consistent.
789
00:31:53,095 --> 00:31:56,029
Let's see if the flavor
can somehow rescue
790
00:31:56,065 --> 00:31:57,331
the uneven cooking of the eggs.
791
00:32:00,369 --> 00:32:02,269
Here's what I'm tasting.
792
00:32:02,304 --> 00:32:05,205
The flavor of
the hollandaise, delicious.
793
00:32:05,240 --> 00:32:09,009
Crab needs more lemon, and then
the bun needs to be pressed down,
794
00:32:09,044 --> 00:32:12,179
toasted more consistently.
795
00:32:12,214 --> 00:32:15,115
So, I really need
to think about this
796
00:32:15,150 --> 00:32:17,084
to make sure
that there's enough here
797
00:32:17,119 --> 00:32:19,119
to keep you in this competition.
798
00:32:19,154 --> 00:32:21,021
And right now, I'm not sure.
799
00:32:21,056 --> 00:32:23,991
- Thank you.
- Thank you, Chef.
800
00:32:24,026 --> 00:32:26,293
- Head up, Gerron.
- Let's go, Gerron.
801
00:32:28,964 --> 00:32:31,031
The next home cook
we'd like up here, please,
802
00:32:31,066 --> 00:32:33,000
Samantha.
803
00:32:33,035 --> 00:32:35,002
I'm feeling pretty anxious.
804
00:32:35,037 --> 00:32:37,004
I know I got all
the components on the plate,
805
00:32:37,039 --> 00:32:39,172
but my Benedict looksa little rough.
806
00:32:39,208 --> 00:32:41,008
I just hopemy flavors are there,
807
00:32:41,043 --> 00:32:42,976
and I hope I did enoughto do Gordon proud.
808
00:32:43,012 --> 00:32:45,145
Samantha, crab Benedict.
You ever heard of it?
809
00:32:45,180 --> 00:32:47,214
No, and I've never had it,
either.
810
00:32:47,249 --> 00:32:49,950
I live in Iowa, so fresh crab
is hard to come by.
811
00:32:49,985 --> 00:32:52,052
You feel the weight
of the Gordon Ramsay apron?
812
00:32:52,087 --> 00:32:54,054
Definitely.
813
00:32:57,292 --> 00:33:00,027
The seasoning
on the crab is good.
814
00:33:00,062 --> 00:33:03,163
Lemony, zesty. Your hollandaise
sauce, properly salted, tart.
815
00:33:03,198 --> 00:33:05,298
The muffin's toasted well.
816
00:33:05,334 --> 00:33:08,001
- Good dish. Thank you, Samantha.
- Thank you.
817
00:33:08,037 --> 00:33:10,003
Aarón: The next home
cook that Joe brought
818
00:33:10,039 --> 00:33:12,005
into this kitchen, Matt.
819
00:33:13,976 --> 00:33:16,076
Matt, you slice that open,
what's it gonna look like?
820
00:33:16,111 --> 00:33:17,244
It's gonna run nice and clear.
821
00:33:17,279 --> 00:33:19,112
The white's are gonna
be cooked all the way.
822
00:33:19,148 --> 00:33:22,082
That is perfectly cooked.
823
00:33:22,117 --> 00:33:23,950
Thank you, Chef.
824
00:33:28,157 --> 00:33:30,957
- Delicious.
- Thank you.
825
00:33:30,993 --> 00:33:35,028
Hollandaise, beautiful balance
of acidity and richness,
826
00:33:35,064 --> 00:33:37,964
but the crab meat needs
a little bit more seasoning.
827
00:33:38,000 --> 00:33:40,267
Gordon: Next up, a home cook
that Aarón gave an apron to.
828
00:33:40,302 --> 00:33:43,937
Ryan, please, come up. Let's go.
829
00:33:46,275 --> 00:33:48,075
Let's get in there, shall we?
830
00:33:52,181 --> 00:33:54,014
You poached those eggs
to perfection.
831
00:33:54,049 --> 00:33:56,216
The actual hollandaise sauce
is bloody delicious.
832
00:33:56,251 --> 00:33:58,151
- The problem is there's not enough of it.
- Right.
833
00:33:58,187 --> 00:34:02,089
Had you put one more spoon
of that hollandaise on there,
834
00:34:02,124 --> 00:34:05,992
then that would be a
near-perfect crab Benedict.
835
00:34:06,028 --> 00:34:07,961
- Good job.
- Thank you, Chef.
836
00:34:10,065 --> 00:34:14,034
The next home cook we'd like
up here, please, Darrick.
837
00:34:14,069 --> 00:34:16,970
So, Arizona guy.
838
00:34:17,005 --> 00:34:18,205
Never poached an egg,
839
00:34:18,240 --> 00:34:20,173
never workedwith crab like this,
840
00:34:20,209 --> 00:34:22,943
and my plate looks beautiful.
841
00:34:22,978 --> 00:34:24,978
So I have a feeling I'm gonnabe sitting on the balcony
842
00:34:25,013 --> 00:34:26,213
at the end of the night.
843
00:34:26,248 --> 00:34:28,215
Darrick, what does it mean
to you to be standing here
844
00:34:28,250 --> 00:34:30,117
- wearing Gordon's apron?
- Sir, it means everything.
845
00:34:30,152 --> 00:34:31,985
You know, for all of us judges,
846
00:34:32,020 --> 00:34:34,020
we hate to see people
in our own aprons
847
00:34:34,056 --> 00:34:35,989
walking out the door.
848
00:34:36,024 --> 00:34:38,992
Right now,
Gordon's probably praying
849
00:34:39,027 --> 00:34:41,928
that these eggs
are cooked to perfection.
850
00:34:41,964 --> 00:34:43,096
Are they?
851
00:34:43,132 --> 00:34:44,264
They are cooked
to perfection, sir.
852
00:34:44,299 --> 00:34:46,967
Let's find out.
853
00:34:47,002 --> 00:34:48,068
- Ready, Gordon?
- Yup.
854
00:34:48,103 --> 00:34:50,303
- Nervous?
- Let it run.
855
00:34:55,043 --> 00:34:56,209
- Nice egg.
- Thank you, sir.
856
00:35:00,115 --> 00:35:02,215
Oh, even better
than the first one.
857
00:35:02,251 --> 00:35:06,253
Very nice.
So, your toast looks good.
858
00:35:06,288 --> 00:35:07,988
The crab's a little bit
all over the place.
859
00:35:08,023 --> 00:35:09,222
Not much of it.
860
00:35:11,994 --> 00:35:14,161
Your hollandaise is good.
It's acidic.
861
00:35:14,196 --> 00:35:15,929
The crab
is seasoned pretty well,
862
00:35:15,964 --> 00:35:17,964
just needs some more of it.
863
00:35:18,000 --> 00:35:19,065
Gordon, they're all right.
864
00:35:19,101 --> 00:35:20,934
- Good.
- Thank you.
865
00:35:20,969 --> 00:35:22,035
Good job, Darrick.
866
00:35:24,306 --> 00:35:26,973
Olusola, please come forward.
867
00:35:27,009 --> 00:35:28,942
I feel likeI'm going to fail Joe,
868
00:35:28,977 --> 00:35:30,076
the one who gave me my apron.
869
00:35:30,112 --> 00:35:32,078
My frustrationstook the best of me
870
00:35:32,114 --> 00:35:34,181
and I did not
execute my time wisely,
871
00:35:34,216 --> 00:35:36,950
so at this point,I'd rather be sitting
872
00:35:36,985 --> 00:35:38,251
in South Carolina traffic
873
00:35:38,287 --> 00:35:41,021
than present what I have
to the judges.
874
00:35:41,056 --> 00:35:42,956
Damn.
875
00:35:42,991 --> 00:35:45,992
I already know.
876
00:35:46,028 --> 00:35:48,094
Olusola...
877
00:35:48,130 --> 00:35:51,231
we gave everyone the same
amount of ingredients,
878
00:35:51,266 --> 00:35:53,099
the same amount of plates.
879
00:35:53,135 --> 00:35:54,201
Correct.
880
00:35:54,236 --> 00:35:57,204
This beautiful black plate.
881
00:35:57,239 --> 00:35:59,039
And then I see this.
882
00:36:00,142 --> 00:36:02,209
Where is that black plate?
883
00:36:11,019 --> 00:36:13,220
Olusola, we gave everyone
884
00:36:13,255 --> 00:36:16,256
the same amount of ingredients,
885
00:36:16,291 --> 00:36:19,125
this beautiful black plate.
886
00:36:19,161 --> 00:36:20,961
Where is that black plate?
887
00:36:24,967 --> 00:36:26,967
My black plate
is still at the station.
888
00:36:27,002 --> 00:36:28,969
Once I started
poaching the eggs,
889
00:36:29,004 --> 00:36:30,103
being that this
is my first time,
890
00:36:30,138 --> 00:36:32,172
I just panicked.
891
00:36:32,207 --> 00:36:35,108
All right, so we didn't get
the beautiful black plate,
892
00:36:35,143 --> 00:36:39,079
and then we're also missing
a Benedict as well.
893
00:36:39,114 --> 00:36:41,181
All right,
so I should cut this open,
894
00:36:41,216 --> 00:36:43,049
that beautiful yolk
is gonna run off
895
00:36:43,085 --> 00:36:46,086
and cascade over all that
beautiful crab, right?
896
00:36:46,121 --> 00:36:48,221
That's what
I'm expecting, so, yes.
897
00:36:48,257 --> 00:36:50,190
( Groans ) Here we go.
898
00:36:54,062 --> 00:36:55,195
Guess what, Olusola?
899
00:36:55,230 --> 00:36:57,163
That's what's
going on right now.
900
00:36:57,199 --> 00:36:59,933
Look at that.
901
00:36:59,968 --> 00:37:02,202
- Oh, nice. Nice.
- ( murmuring )
902
00:37:02,237 --> 00:37:04,004
( sighs )
Let's see how we did here.
903
00:37:11,179 --> 00:37:12,979
Here's the deal, Olusola.
904
00:37:13,015 --> 00:37:14,981
The crab meat is spot on.
905
00:37:15,017 --> 00:37:17,050
You toasted that
English muffin to perfection.
906
00:37:19,955 --> 00:37:22,222
But your hollandaise
needs more seasoning,
907
00:37:22,257 --> 00:37:25,125
so it's safe to say
that time got away from you.
908
00:37:25,160 --> 00:37:28,962
- It did.
- But please keep your head up.
909
00:37:28,997 --> 00:37:30,130
- Okay.
- All right?
910
00:37:30,165 --> 00:37:31,932
Everybody has a fight
in them, right?
911
00:37:31,967 --> 00:37:32,933
- Yes.
- Do you have a fight in you?
912
00:37:32,968 --> 00:37:34,134
Of course. All the time.
913
00:37:34,169 --> 00:37:36,136
Thank you.
914
00:37:37,272 --> 00:37:39,105
Head up, Lulu.
915
00:37:42,077 --> 00:37:46,947
Nine home cooks with varying
degrees of success tonight.
916
00:37:46,982 --> 00:37:49,182
Now, not one,
917
00:37:49,217 --> 00:37:52,953
but two home cooks
are leaving us tonight.
918
00:37:54,990 --> 00:37:56,923
Please come down to the
front, all nine of you.
919
00:37:59,962 --> 00:38:01,061
- It's tough.
- Yeah.
920
00:38:01,096 --> 00:38:02,996
It's that feelingof doing something bad
921
00:38:03,031 --> 00:38:04,898
and you know you're in trouble,
922
00:38:04,933 --> 00:38:06,066
and you have to take
that long walk
923
00:38:06,101 --> 00:38:07,901
to the principal's office.
924
00:38:07,936 --> 00:38:09,269
I'm doing all that I canon the outside
925
00:38:09,304 --> 00:38:11,137
not to show how nervous I am,
926
00:38:11,173 --> 00:38:13,039
but my head is hot
and my ears are sweating.
927
00:38:13,075 --> 00:38:16,076
That was an extremely
difficult challenge.
928
00:38:16,111 --> 00:38:18,244
As you all know, we're gonna
lose two home cooks tonight.
929
00:38:18,280 --> 00:38:20,180
Please step forward...
930
00:38:22,050 --> 00:38:24,918
Ryan.
931
00:38:24,953 --> 00:38:26,252
Ralph.
932
00:38:26,288 --> 00:38:28,054
Matt.
933
00:38:28,090 --> 00:38:30,256
Samantha, please.
934
00:38:30,292 --> 00:38:32,959
Farhan.
935
00:38:32,995 --> 00:38:34,260
Darrick.
936
00:38:37,065 --> 00:38:38,965
Head up to the balcony.
937
00:38:43,005 --> 00:38:45,038
Darrick: As an engineer,
I put in the work
938
00:38:45,073 --> 00:38:46,172
when the work needs to be done.
939
00:38:46,208 --> 00:38:48,975
So here I am,never poached an egg
940
00:38:49,011 --> 00:38:50,310
never worked
with crab like this,
941
00:38:50,345 --> 00:38:52,979
safe from elimination.
942
00:38:53,015 --> 00:38:54,280
Whew.
943
00:38:54,316 --> 00:38:57,050
Right. That leaves
three talented home cooks.
944
00:39:02,124 --> 00:39:04,124
The big question for all of us
945
00:39:04,159 --> 00:39:06,326
is who do we keep?
946
00:39:06,361 --> 00:39:09,195
We need to see
that individual with...
947
00:39:09,231 --> 00:39:13,066
potential, passion, hunger.
948
00:39:13,101 --> 00:39:14,167
Gerron...
949
00:39:20,375 --> 00:39:22,108
You are not...
950
00:39:22,144 --> 00:39:23,143
going home.
951
00:39:23,178 --> 00:39:25,078
Get upstairs.
952
00:39:29,317 --> 00:39:32,052
( Cheering )
953
00:39:32,087 --> 00:39:33,119
Yes. Yes.
954
00:39:33,155 --> 00:39:36,256
I cannot believe that I am safe.
955
00:39:36,291 --> 00:39:40,093
Like, I passed by
the skin of my teeth.
956
00:39:40,128 --> 00:39:41,161
I am still in it,
957
00:39:41,196 --> 00:39:42,195
and I know moving forward,
958
00:39:42,230 --> 00:39:45,065
I gotta bring my A game.
959
00:39:45,100 --> 00:39:47,300
Ladies, listen carefully.
960
00:39:47,335 --> 00:39:51,104
Sending anybody home,
having invested in all of you,
961
00:39:51,139 --> 00:39:53,373
it's not easy.
First of all, Olusola,
962
00:39:53,408 --> 00:39:55,375
the dish was half-completed
963
00:39:55,410 --> 00:39:58,144
and it was nowhere near
the standard of "MasterChef."
964
00:39:58,180 --> 00:40:02,082
Stephanie, eggs Benedict
needs a hollandaise.
965
00:40:02,117 --> 00:40:04,150
It's fundamental.
You presented a poached egg
966
00:40:04,186 --> 00:40:06,086
on crab tonight
with no hollandaise.
967
00:40:06,121 --> 00:40:09,289
So, ladies, unfortunately,
tonight is the last time
968
00:40:09,324 --> 00:40:11,991
you've cooked
in the MasterChef kitchen.
969
00:40:16,198 --> 00:40:17,230
Please, take your aprons off
970
00:40:17,265 --> 00:40:18,331
and place them on your bench.
971
00:40:18,366 --> 00:40:21,101
- Good night.
- Good night.
972
00:40:21,136 --> 00:40:22,268
- Thank you.
- Joe: Bye.
973
00:40:22,304 --> 00:40:25,171
- ( Applause )
- Love you, Olusola.
974
00:40:25,207 --> 00:40:26,272
Olusola: I'm proud of myself.
975
00:40:26,308 --> 00:40:28,274
Not too many people can say
976
00:40:28,310 --> 00:40:30,276
they made it hereto the MasterChef kitchen
977
00:40:30,312 --> 00:40:32,011
and wore a white apron
978
00:40:32,047 --> 00:40:34,013
from Joe Bastianich.
979
00:40:34,049 --> 00:40:36,015
I'm gonna go back
and drive that bus
980
00:40:36,051 --> 00:40:37,150
with my head held high,
981
00:40:37,185 --> 00:40:38,251
thinking about different recipes
982
00:40:38,286 --> 00:40:41,121
and master my craft even more.
983
00:40:41,156 --> 00:40:43,156
A poached egg gonna stop me?
Yeah, right.
984
00:40:43,191 --> 00:40:46,326
Never give up, girl.
985
00:40:46,361 --> 00:40:48,161
Stephanie: I feel like
I've let myself down.
986
00:40:48,196 --> 00:40:49,229
I feel like I let Gordon down,
987
00:40:49,264 --> 00:40:51,131
but I'm owning my mistakes.
988
00:40:51,166 --> 00:40:53,266
I'm gonna learn from it.I'm gonna excel from it.
989
00:40:53,301 --> 00:40:55,135
So, for single moms especially,
990
00:40:55,170 --> 00:40:57,070
don't let your circumstances
define you.
991
00:40:57,105 --> 00:41:00,240
I beat out so many thousandsof people to be here,
992
00:41:00,275 --> 00:41:03,009
and you can rise above
whatever is going on.
993
00:41:03,044 --> 00:41:04,144
You can do this, too.
994
00:41:11,019 --> 00:41:13,253
Announcer: Next time...
995
00:41:13,288 --> 00:41:15,288
We're at
the Anheuser-Busch Brewery.
996
00:41:15,323 --> 00:41:17,290
- ( Honking )
- ( cheering )
997
00:41:17,325 --> 00:41:20,026
Ryan: Chef Ramseydrives forklifts, too?
998
00:41:20,061 --> 00:41:22,162
Leave something
for somebody else.
999
00:41:22,197 --> 00:41:23,196
Announcer: For the top 20...
1000
00:41:23,231 --> 00:41:26,099
It's your first team challenge!
1001
00:41:26,134 --> 00:41:28,067
( Bell ringing )
1002
00:41:28,103 --> 00:41:30,003
...a storm is brewing.
1003
00:41:30,038 --> 00:41:31,304
- We hungry?
- ( all shouting )
1004
00:41:31,339 --> 00:41:32,305
Oh, my God.
1005
00:41:32,340 --> 00:41:34,307
All these hungry brewers
1006
00:41:34,342 --> 00:41:36,109
are like a swarm of bees.
1007
00:41:36,144 --> 00:41:37,343
Announcer:
Who will rise to the top?
1008
00:41:37,379 --> 00:41:39,279
And whose MasterChef dream...
1009
00:41:39,314 --> 00:41:40,280
Look at this.
1010
00:41:40,315 --> 00:41:41,281
...will fizzle out?
78047
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